HumbleIntelligence/food-ner-1-Million huggingface dataset:
Slowly	melt chocolate squares in small saucepan with 3 tablespoons milk, stirring frequently over very low heat.
Dissolve Jell-O in hot tomatoes. Add other ingredients; force through a sieve. Pour into individual molds or a flat dish. Just before it sets, shove a small ball of highly seasoned cream cheese into each serving.
Blend flour, milk and salt. Cook until thick for 5 to 7 minutes. Cool thoroughly. Cream the butter and sugar thoroughly for about 5 minutes. Add the cooled flour paste and the vanilla, a small amount at a time. Beat at high speed with electric mixer until light and fluffy. Makes a large amount of frosting.
Cut up sausage in bite-size pieces and brown in skillet. In a large pan, simmer all ingredients but potatoes and peppers for 1 hour, then add dried potatoes and green pepper. Cook until done and soup thickens.
Mix ingredients. Use small foil liners and small cupcake pans. Place one vanilla wafer in bottom of cupcake liners. Top wafer with cheese mixture 2/3 full. Bake at 350° for 15 minutes. Cool top with either cherry pie filling or blueberry pie filling.
Shred cabbage about 1/4-inch thick. Put in bowl. Trim ends and tops of radishes. Slice and add to the cabbage. Fold in the yogurt. Taste. Add sugar and salt, if desired. Sprinkle with parsley and serve immediately.
On stove, mix syrup and sugar; then pour in other ingredients. In a greased pan, mix all ingredients. Freeze for 30 minutes. Cut into squares.
Saute basil, parsley and garlic in oil. Add nuts and cheese last. Cook and drain spaghetti and add butter. Pour sauce over and toss.
Mix; form into ball and wrap	in waxed paper. Chill. Remove and sprinkle with paprika.
Add enough flour to make stiff batter . Drop from tablespoon into hot grease and fry on both sides until brown. Serve hot.
Combine the crumbs, butter and sugar. Press half into a greased 13 x 9 x 2-inch baking pan. Sprinkle marshmallows and chocolate chips. Top with remaining crumb mixture; press firmly. Bake at 375° for 10 minutes. Remove from the oven and immediately press top firmly with spatula. Cool completely. Cut into bars. Yield: 3 dozen.
Mix pudding and milk until thick. Add sour cream. Mix good. Pour over crushed vanilla wafers and top with can of cherry filling.
In large casserole dish mix together. Bake at 275° for 5 hours. No peeking!
Mash potatoes until there are no lumps. Add cream cheese and butter; beat well. Add sour cream, eggs, milk, salt and pepper; beat until fluffy. Place in a 9-inch casserole dish. Cover and refrigerate overnight. Preheat oven to 350°. Place potatoes in oven, uncovered, until lightly browned, about 45 minutes.
Roll crackers. Put half of crumbs in bottom of casserole. Cook broccoli according to directions. Put on top of crumbs. Mix soup with milk; pour on broccoli. Put on rest of crumbs on cheese mixture. Melt margarine; pour over top of crumbs. Bake at 350° for 25 minutes.
Peel potatoes, slice and boil in salted water for 10 minutes; drain. Melt butter in pan; blend with flour and seasonings. Add milk gradually and cook over low heat until thick and smooth. Arrange potatoes, tuna and onions in alternating layers in a greased casserole dish. Pour sauce all over. Bake at 350° for 45 minutes.
Cook pasta according to package directions; drain and cool. Add broccoli, cauliflower, cucumber and red pepper. Toss salad with Caesar salad dressing and Parmesan cheese. Chill. To serve, squeeze lemon juice over salad; garnish with cherry tomatoes and fresh parsley.
Combine rice, beans, onions, green pepper, celery and parsley. Toss to mix. Combine remaining ingredients and blend thoroughly with rice mixture. This mixture can be served loose in a lettuce-lined bowl. Or it can be pressed into a 5-cup ring mold, chilled, unmolded and brought back to room temperature just before serving. Fill center of ring with cherry tomatoes or watercress.
Wrap 1 strip of bacon around rolled half of chicken breast. Put 8 pieces of breast in casserole which has been covered with one layer of chipped beef. Mix sour cream and soup. Pour over chicken. Do not add salt as bacon and chipped beef supply enough. Cook uncovered 3 hours in 300° oven. Bacon and chipped beef will be almost absorbed, chicken will be juicy inside. Can leave in oven 1 hour after heat is turned off, so it is great for company.
Combine melted Crisco, cocoa and salt, then add milk and vanilla. Mix in sugar in 3 parts. Add more sugar to thicken or milk to thin, if needed.
Mix oleo, sugar and cream. Boil to soft ball stage. Remove from heat; add chocolate morsels. Mix. Add marshmallows, add peanut butter; beat until glossy. Pour into greased cookie sheet or any old pan will do that is flat and at least 1 1/2 to 2-inches deep.
Cream sugar and margarine. Add eggs and beat well. Add apples and mix. In a separate bowl, mix the rest of the ingredients. Add to apples. Bake in a 9 x 13-inch pan for 45 minutes at 350°. Refrigerate.
Combine lime juice and next 5 ingredients and pour over steak. Refrigerate for 24 hours, turning steak occasionally. Remove steak from marinade, reserving marinade. Coat grill with cooking spray. Grill steak 5 to 6-inches over coals for 6 to 7 minutes on each side or until desired degree of doneness. Cut diagonally into thin slices and serve.
Mix all ingredients together and put in glass baking dish. Bake at 375° for 1 hour.
Mix until dough is stiff. Roll out and cut. Place on greased cookie sheet. Bake at 350° until done.
Combine the following in large pot: sugar, 1/2 cup water, cocoa and vanilla. Heat over medium heat and bring to a boil. Boil for 1 minute. Add evaporated milk and 1 cup water. Reheat and serve.
Grind cheese; mix all together. Add hot sauce, garlic salt and Worcestershire sauce with cheese. Roll into logs and roll in pecans that have some paprika and chili powder in it. Refrigerate.
Mix the ingredients together; shape into meatballs. Place in a baking dish. Combine the sauce ingredients; pour over the meatballs. Bake for 1 hour at 350°. Makes 45 meatballs.
Cream margarine and sugar; add eggs. Sift flour, baking powder, soda and salt and add alternately with buttermilk. Add nuts, vanilla and bananas. Bake in two greased floured loaf pans at 300° for 60 minutes.
Cream butter and cream cheese well. Add sugar gradually. Beat in egg yolk, vanilla extract and orange rind. Sift flour with salt and cinnamon. Add to creamed mixture. Fill cookie press. Form cookies on ungreased sheets. Decorate with colored sugar, cinnamon, etc. Bake at 350° for 12 to 15 minutes.
Brown hamburger and onion; drain. Add the next 6 ingredients; mix well. Heat until bubbly. Tear tortillas into fourths; place in casserole dish so a layer covers. Spoon half of meat over tortillas. Put on another layer of tortillas. Add remaining meat and grated cheese. Bake at 350° for 30 minutes.
Cook bacon in large stewpot. Remove bacon; set aside. Add squash to pot. Add tomatoes and garlic. Crumble bacon and add to pot. Stew for 2 hours.
Make cake as directed; let cool. Mix cream cheese and 1/2 cup milk. Add 1 1/2 cups milk and pudding; spread this on top of cool cake. Top with drained pineapple. Ice with Cool Whip. Keep in refrigerator.
Drain cooked peas or open package of frozen peas to thaw. Mix all ingredients and serve on salad greens. Tomato wedges may be used as garnish.
Melt margarine. Cream margarine and sugars. Add eggs and vanilla. Add dry ingredients. Add cereals and oats. Bake 10 minutes or until slightly brown at 350°. Makes four dozen cookies.
Tear cleaned lettuce into small pieces. Place in 9 x 12-inch glass dish. Layer rest of ingredients in order given. Add sugar to mayonnaise and spread over top. Top with grated cheese and bacon. Cover and refrigerate 8 to 12 hours.
Cook broccoli and drain. Simmer chopped onion in margarine. Add melted garlic cheese and remaining ingredients. Serve hot in a chafing dish with crisp crackers.
Brown onion and beef in margarine. Mix cornstarch and spices into pizza sauce. Add to meat. Stir well. When mixture bubbles and thickens, add cheese by thirds. Keep warm. Dip cubed French bread or garlic bread.
Mix melted margarine and flour together. Cook broccoli and drain. Add eggs, cottage cheese, onion, Cheddar cheese and broccoli. Mix well. Bake in greased deep dish pie plate for 1 hour at 350°.
Work butter and cheese together at room temperature. When mixture is smooth, work in flour, salt, garlic powder, cayenne pepper and Worcestershire sauce. Roll in small balls. Bake at 400° for 20 minutes. (You can freeze them.)
Rinse mussels well. Place in a pot of boiling water to which a little lemon juice and onion has been added and boil about 5 minutes. (Buy only mussels which are closed. Store in refrigerator in open container. Once they are boiled, they should be open; if not, throw away.) Drain mussels, reserving 4 cups of the liquid. Separate each mussel into 2 halves, discarding the half shell which has no meat. Meanwhile, saute onion and garlic until tender in plenty of olive oil in a paella pan or a very large skillet. Rinse and drain shrimp, leaving on shells. Add to pan and cook until pink, stirring frequently. Then add the rice and saute a little.
Boil one large pot of water; add noodles. Cook for 20 minutes. Drain noodles. Place noodles in large casserole dish. Add tuna by using fork to shred tuna into smaller pieces from can. Add mushroom soup. Mix well. Add salt and mix once again. Place in preheated oven (350°). Cook for 1/2 hour.
Mix sour cream and taco seasoning; spread in dish. Pour salsa and spread. Chop lettuce, tomatoes and onion. Layer lettuce, onions, cheese and then tomatoes. Dip with taco chips.
Cream shortening. Add sugars and cream together until fluffy. Mix in egg. Add flour and salt. Mix well. Add chocolate chips, vanilla and nuts; mix thoroughly. Drop teaspoonfuls onto ungreased cookie sheet 2-inches apart. Bake at 375° approximately 10 minutes. Remove from oven. Place on baking rack until completely cool.
Cook chicken with 1 onion and bay leaf until done. Remove chicken and vegetables; reserve liquid. Saute bell pepper, celery and mushroom in margarine. Add soup and milk. Bring to a boil. Meanwhile, cut up chicken breasts into bite size pieces.
Cream margarine and cream cheese. Add sugar. Add other ingredients. Refrigerate for at least 1 hour. Spoon out on cookie sheet. Bake at 350° for 8 to 10 minutes.
Beat sugar, egg and oil. Add baking soda, flour, cinnamon, cloves and salt. Add zucchini, nuts and raisins. Drop by teaspoonfuls on greased cookie sheets; bake at 350° for 12 to 15 minutes. Batter will be quite soft.
Brown meat until crumbly. Drain off most of fat. Pour into a large pot or crock-pot and add rest of ingredients. Bring to a boil; then lower heat and simmer for approximately 2 hours or until of desired consistency. The tomato sauce will make a thicker chili than the tomatoes.
In greased baking dish, place some dried beef slices under each chicken breast. Cut bacon strips in half; place on top of each breast in an X. Bake at 350° for 45 minutes.
In frying pan brown the beef, oil and garlic. Saute until meat is cooked. Drain. Add the spaghetti sauce, gravy, Parmesan, oregano, salt and pepper. Simmer the mixture while you cook the pasta in 4 quarts of boiling water until barely tender. Drain the pasta and mix with the sauce. Pour into a large baking dish and top with Mozzarella cheese. Bake, uncovered, at 350° for 25 minutes until bubbly. Yields 6 servings.
Cut crust off bread. Cut each slice into 5 or 6 strips. Put crust and strips in separate pans and bake at 250° for 1 hour. Turn oven off and let stand for 15 minutes or longer. Roll crust edges into crumbs. Make fine with rolling pin. Mix peanut butter and oil. Blend to creamy consistency. Dip strips in this mixture, scraping off surplus. Roll in crumbs. Let dry.
Mix flour, sugar, eggs together with wooden spoon, don't use mixer. Add pineapple. Mix well with spoon. Bake at 350° approximately 45 minutes. Check middle with toothpick. Top with cream cheese icing.
In a large bowl combine flour and sugar. In a heavy saucepan, combine butter, shortening, coffee and cocoa. Stir and heat to boiling. Pour boiling mixture over flour and sugar. Add buttermilk, eggs, baking soda and vanilla. Mix well at high speed with electric mixer. Pour into greased 17 X 11 jelly roll pan. Bake at 400° for 20 minutes.
Wash okra good and while wet, slice in 1/2-inch slices. Add salt, cornmeal and flour. Stir this in with a spoon. Have ready 1 medium size, hot frypan that has bacon drippings. Let okra heat 2 or 3 minutes, then stir lightly. Place on top of okra the 1 pat of butter. Set this pan of okra in hot oven. Cook only 30 minutes at 350°.
Empty beets and their liquid into a small saucepan; add vinegar, sugar and salt. Heat just until the sugar dissolves; cool to room temperature. Put the eggs in a medium size bowl (or in a half gallon preserving jar). Pour in the beet mixture and add just enough of the water so that the liquid covers the eggs. Cover and marinate 2 to 3 days in the refrigerator before serving, stirring now and then or inverting the jar gently a few times. (This colors the eggs evenly and adds flavor.) To serve, spoon beets, eggs and some liquid into a serving bowl.
Put barley in saucepan. Cover with water and bring to a boil. Drain and rinse. Put all ingredients except vegetables in crock-pot and cover with water. Cook on medium until meat is tender. Add vegetables and serve.
Shred cabbage; add chopped hot peppers. Mix together equal amounts of vinegar and water. Add salt, pepper and sugar to taste. Refrigerate for at least 8 hours.
Mix cake mix and pineapple (not drained). Bake in Bundt pan according to directions on cake mix box. Do not add water; these are the only 2 ingredients.
Combine pressed garlic, ginger, oil, rice vinegar and shoyu in a small bowl. Place fish in a nonreactive container. Pour sauce over. Let fish stand for 20 minutes. Grill or broil fish, basting frequently. Remove from heat and sprinkle with sesame seed.
Drain pepper and onions. Combine all ingredients and bring slowly to a boil. Cook until slightly thickened, about 25 minutes. Pour into clean, hot, sterilized jars. Fill jars to 1/2 inch of top. Seal. Process 10 minutes at simmering temperature, about 180 degrees.
Cut green tops from onions and throw away. Take 1 slice of ham, spread with cream cheese. Place a spring onion at one end. Put enough ham over it to hold it and roll it up. Cut into 1/4 or 1/2-inch slices and put on a dish on top of a Ritz cracker.
Brown hamburger and drain well. Add can of kidney beans with liquid and simmer 1/2 hour, stirring occasionally. Cool completely. Just before serving, combine meat and bean mixture, lettuce, onions, tomatoes, cheese and Doritos. Add dressing and mix well. The last addition is sprinkling of taco powder seasoning and tossing gives it that peppy zest! Good for showers and parties. Bon Appetit!
Break bread into pieces and place in buttered 9 x 9-inch pan. Add raisins and cinnamon. Beat eggs; add sugar, salt and vanilla. Warm milk; pour into egg mixture and pour over bread. Bake at 350° for about 40 minutes, until inserted knife blade comes out clean. Serve hot or cold with cream and sugar.
Put rice in bottom of pan. Arrange salted and peppered chicken on top. Add soups and cover with foil. Bake at 325° for 2 hours.
Sift flour with baking powder, baking soda and salt. Combine with sugar. Cut in shortening until mixture looks like coarse crumbs. Combine in blender prunes, water, egg and orange juice. Blend well, then mix it in with dry ingredients. Add nuts. Mixture will be lumpy. Grease small loaf pans, about 6. Spoon mixture in and place pans on cookie sheet. Bake at 350° for 30 minutes.
Mash garlic; mix all ingredients. Add to following: Debone leg of lamb. Take out all fat which will separate meat into many smaller pieces. Marinate in Tupperware type product from 24 hours to several days. Grill pieces on gas grill.
Mix with tears of joy, sorrow and sympathy. Flavor with love and service. Add 4 cups prayer and faith. Bake well in human kindness. Serve with a smile. Author unknown.
Sift dry ingredients and set aside. Cream butter and sugar; add eggs, juice and flavoring. Add mixed dry ingredients. Chill for about 1 hour. Roll into 6-inch to 8-inch lengths about 2-inches thick. Bake on greased and floured cookie sheet at 350° for 15 to 20 minutes. Slice on an angle about 1-inch wide. (You may retoast after cutting if you like them hard.)
Trim the edges of the bread; cut into cubes. Put half into a 9 x 12-inch baking dish. Add cream cheese, then rest of bread cubes to dish. Add mixture of eggs, syrup and milk to the cubes. Cover and refrigerate overnight. Bake for 45 minutes at 375° or until golden brown.
Use dark bread that has been hollowed out. Pumpernickel is fantastic, or rye or white. Fill cavity in hollowed out bread with dip. Cut up or break into chunks the bread left over. Use for dipping. Refrigerate dip in bread bowl for 4 hours.
Mix together sugar, flour, salt and baking soda. Then add beaten egg and fruit. Pour batter in greased small square pan. Sprinkle top with brown sugar before baking. Bake at 350° for 45 minutes. This is so easy and sooo good!
Mix together eggs, sugar, pineapple and vanilla until blended. Add flour, soda and nuts. Mix well. Bake in a 9 x 13-inch pan at 350° for 30 to 35 minutes or until a toothpick comes out clean.
Wash blossoms in salt water and drain. Beat eggs and 1/8 teaspoon salt together in dish. Dip blossoms in this mixture, then in fine cracker crumbs. Cook	in hot, deep fat over a medium burner. Brown on both sides, being careful not to burn.
Cut the top from a pumpkin and scoop out the seeds. Wash seeds, remove connecting fibers and pat dry. Toss 2 cups of raw seeds with the oil and 3 salts. Combine in a 10 x 6 x 2-inch glass baking dish. Cook in microwave oven on High, uncovered, for 8 minutes. Stir every 2 minutes. Cool.
Preheat oven to 400°. Moisten the seed with the water in a small bowl, set aside. Mix the dry ingredients together, then cut in the shortening. Stir in the eggs, milk, and vanilla. Mix until smooth. Roll out the dough into logs, the same thickness as a soft pretzel. Cut into two-inch pieces and roll pieces in the seeds. Place onto greased baking sheets, 1 inch apart, and bake for 10-12 minutes.
Heat applesauce. Dissolve jellos in applesauce. Let cool. Add 7-Up and refrigerate.
Coat meat with flour and brown in oil with one sliced onion. Add water and bay leaves. Simmer for one hour. Add catsup, Worcestershire sauce, salt and pepper. Simmer for 45 minutes. Add vegetables and cook until tender (30 to 40 minutes). If desired, add one tablespoon cornstarch to 1/4 cup cold water, then add to gravy to thicken.
Grease baking dish. Pepper and salt fish fillets. On each fillet, place 2 slices Swiss cheese. Cover with 2 remaining fillets. Flour lightly and sprinkle paprika. Dot with butter and bake at 400° for at least 15 minutes or until fish flakes off easily. Makes 2 servings.
Knead ingredients until well mixed. Roll into one inch balls. Bake at 350° for 30 minutes on cookie sheet.
Combine eggs and shortening. Add half of dry mix. Combine thoroughly. Add remainder of mix and nuts; combine thoroughly. Drop by teaspoonfuls onto greased cookie sheet. Bake at 350° until done, 8 to 10 minutes. Cool; frost if desired.
Pressure cook the potatoes for 5 minutes or bake at 400° for 35 minutes. Cut unpeeled potatoes into 1/4-inch wedges. Deep fry in hot oil until brown. Season with pepper and salt.
Melt butter in a 9 x 12-inch pan. Add ingredients in layers as listed. Bake at 325° for about 30 minutes.
Cream the sugar, shortening and egg. Add dry ingredients alternating with coffee. Add apples. Put in greased 9 x 9-inch square pan. Top with brown sugar, cinnamon and nuts. Bake at 350° for 45 minutes. Serve with whipped cream. May put topping in cake to make richer and give more flavor.
Simmer ham bone in enough water to cover for 2 hours. Remove bone and add tomato juice, tomato soup, sliced carrots, diced onions,crushed red peppers, pepper and seasoning salt. Bring to boil and simmer for 10 minutes. Reduce heat, and add ham and rice. Simmer on low heat until rice is soft. If soup is too thick, add water to desired consistency.
Cut potatoes in small cubes. Add salt, pepper and Season-All. Toss until well seasoned. Layer in oblong casserole dish. Should be in single layer for best results. Pour butter or margarine over potatoes. Cook in 350° oven for 45 minutes.
Mix all ingredients well. Serve 2 to 3 teaspoons of mixture for each cup of hot water. Good especially in cold weather.
Preheat oven to 350°. Lightly oil a 1-quart baking dish. Wash cauliflower and break into flowerets. Parboil in small amount of water 8 to 12 minutes; drain. Combine cauliflower, lo-fat milk, onion and seasonings in blender. Blend until smooth. Turn mixture into prepared baking dish.	Bake in preheated oven 20	to 25 minutes until bubbly and lightly browned. Makes 4 servings.
Mix together and put in oiled loaf pan. Bake at 350° for 1 1/4 hours. Serve with Horseradish Sauce on the side.
Mix sugar and milk in 2-quart glass mixing bowl until well blended. Add butter. Microwave on High, uncovered, 3 1/2 to 4 1/2 minutes. Stir once. Microwave 5 minutes more on High. Stir in marshmallows, chocolate bits and nuts until well blended and marshmallows melted. Pour into buttered 9 x 13-inch dish. Cool until set. Cut into 30 squares.
Separate rolls into 4 rectangles. Press into a 9 x 13-inch pan. Cover with cheese. Mix eggs and milk; pour over rolls and cheese. Sprinkle bacon and onions on top. Bake at 425° for 15 to 18 minutes. Let set a few minutes. Cut into small squares.
Preheat oven to 350°. Into a large bowl, sift together the corn meal, flour, baking powder, baking soda, salt and cumin. Add the Feta and scallion; toss the mixture well. In a bowl, whisk together the eggs, milk, sugar and oil. Add milk mixture to corn meal mixture. Stir batter until it is just combined. Pour batter into a greased loaf pan (9 x 5 x 3-inch). Bake in middle of oven for 45 to 50 minutes, or until tester comes out clean. Let the corn bread cool in the pan on a rack for 5 minutes. Run a thin knife around the edges of pan. Turn bread out onto rack. Let cool completely.
Mix Bran and juice. Let stand 5 minutes. Stir in egg, oleo and fruit. Mix flour and baking powder. Stir into bran mixture just until blended. Stir in raisins and nuts. Spoon into 12 greased muffin cups. Bake at 400° for 20 to 25 minutes.
Preheat oven to 350°. Reserve 2/3 cup cake mix. Combine remaining mix with butter and 1 egg. Mix until crumbly. Press in bottom of a greased 9 x 13-inch pan. Bake 15 or 20 minutes or until brown.
Combine all ingredients in Dutch oven. Add 2 cups water. Cover and bake at 350° for 1 1/2 hours. Uncover and bake for 1 more hour or until meat is very tender and sauce thickens. Serve over rice. Serves 4. Wonderful with warm sourdough bread and tossed green salad.
Mix shortening, peanut butter, sugars and egg thoroughly. Blend in remaining ingredients. Cover dough; chill for about 20 minutes. Heat oven to 375°. Shape dough into 1 1/4-inch balls; place three inches apart on lightly greased baking sheet; with fork dipped in flour, flatten balls in a crisscross design. Bake 10 to 12 minutes. Makes about 3 dozen cookies.
In large skillet, heat oil. Add beef. Cook. Stir in chilli seasoning mix. Add water, tomatoes and beans. Bring to boil. Cover and simmer for 10 minutes. Serve with crackers or corn chips.
Mix all ingredients and cook on top of stove. When thick put in cooked pie shell and put egg whites on top of pie and brown in oven at 350°.
Bake at 425° for 15 minutes, then at 325° for 45 minutes.
Mix flour, sugar and salt. Bring oleo, water and cocoa to boil; pour over flour mixture. Mix in eggs, soda, buttermilk and vanilla. Put in 9 x 13-inch pan and bake for about 45 minutes.
Dice raw bacon; put in frying pan. Use medium heat; cook to desired doneness. Drain grease. Mix eggs and milk in bowl, then add to the bacon in frying pan. Scramble as usual. Remove from pan; salt and pepper to taste. Feeds 4.
Melt fat in pan. Brown onion, pepper and meat in hot fat. Remove from heat. Add tomatoes and seasonings. Return to heat and simmer for 1 1/2 hours, adding water if necessary. Add beans and heat for 30 minutes longer.