HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix cocoa and sugar and syrup. Cook over medium heat and boiling until it forms a ball when dropped into cold water. Remove from heat; add butter and vanilla. Set in cold water until cool, then beat until thick. Spread in buttered pan and refrigerate. Cut into squares.
Cream sugar and shortening. Add eggs; beat well. Sift flour, salt and cocoa together. Add alternately with buttermilk to creamed mixture. Add vanilla and red food coloring; mix well. Fold in soda and vinegar; do not beat the dough. Bake in three 9-inch greased and floured round pans for 25 to 30 minutes, or in a greased and floured 9 x 13-inch pan at 350° for 30 minutes.
Scald milk. Add the next 3 ingredients; cool to lukewarm. Place water in large bowl; sprinkle in yeast and stir until dissolved. Add milk mixture, egg and flour; beat until smooth. Brush top of dough with oil. Cover; let rise until doubled in bulk. Combine cheese and the next 5 ingredients; set aside. Drain pineapple (well).
Coarsely shred enough zucchini to make 1/3 cup, set aside. Cut remaining zucchini into 1/4-inch slices. In a 10-inch skillet brown sausage. Remove sausage from skillet. Reserve drippings. To drippings in skillet add zucchini slices and onion, stirring to coat. Cover and cook over medium-low heat about 5 minutes, or until zucchini is slightly softened. Stir twice. In a greased 8 x 1 1/2-inch round baking dish starting center of dish, arrange cooked zucchini slices in circles around pan using all slices. Prepare corn muffin mix as directed. Stir in shredded zucchini and sausage and shredded cheese. Spread mixture evenly around on top of zucchini slices, bake at 350° for 25 minutes or until golden brown.
Put ground beef in kettle. Add 6 cups water, dry soup mix and all the rest, any kind of vegetables you desire. Also, add some onion as desired.
Mix all ingredients. Top mixture with 1/2 cup of chopped nuts. Cut up apples and dip.
Boil until it spins a thread. Pour in a pie tin until cool enough to pull, then cut into pieces with scissors before it becomes too brittle.
Preheat oven to 375°. In large bowl, beat eggs well. Add remaining ingredients and stir to combine. Spray 4 (5 1/4 x 1 1/2-inch) foil tart pans with nonstick cooking spray. Divide potato mixture into pans and bake until top of each pie is golden brown and mixture is set, about 45 minutes. To serve, invert pies onto serving platter. Makes 4 servings. One serving equals 1 bread, 1 vegetable and 2 meats.
Mix everything but cheese. Pour 1/2 of batter in a greased dish. Add 1/2 of cheese on batter, then pour remaining batter on cheese. Cover with remaining cheese. Bake at 350° for 45 minutes.
Mix sugar, butter and eggs. Beat hard until light. Blend in bananas. Add sifted dry ingredients, beating until smooth. Stir in nuts. Pour into greased loaf pan and bake at 350° for 60 to 70 minutes.
Combine first 8 ingredients. Mix lightly and spoon into 10 x 16-inch baking dish. Toss cornflakes with butter. Sprinkle over casserole. Bake at 325° for 35 minutes. Top with tomato slices. Bake again 5 minutes. Top with additional cheese if desired. Serves 6.
Set oven to 350°. Grease cookie sheet. In large mixing bowl, dissolve yeast in warm water (no need to sift flour; measure by lightly spooning into cup). Add 2 cups flour, sugar, salt, water, milk, butter and egg. Blend on low speed until moist; beat for 2 minutes. By hand, stir in remaining flour to form soft dough. Cover and rise in warm place until doubled.
Combine all ingredients. Marinate chicken overnight. Cook over coals, basting frequently with marinade.
Mix all ingredients. Pour in an 11 x 13-inch baking dish. Cook at 350° for 1 hour. Stir slightly after it has cooked 15 minutes.
Combine flour, baking powder and salt in a bowl. Cut in shortening with pastry blender. Add water gradually to make a stiff dough, adding more water if necessary. Knead dough on lightly floured board. Cover with cloth and let rest 15 minutes. Roll dough out on floured board until very thin. Cut into 2 or 3-inch circles or squares. Drop into hot oil and fry until browned, turning often. Dough will puff as it fries. Serve with warm butter and honey.
Place the popcorn in a large bowl and set aside. Place the pecans and almonds on a large cookie sheet. Toast at 350° for 10 minutes to make crisp. In a saucepan, combine the butter, sugar and salt and melt, but do not boil. Stir briskly to blend well. Remove the nuts from the oven and add to the popcorn. Pour the butter mixture over the popcorn mixture and stir with a large spoon until well coated. Spread out as thinly as possible onto a cookie sheet and return to the oven for 10 minutes. Remove from the oven and cool slightly. Remove from the pan with a spatula. It will continue to get crisp as it cools. Serve within a few hours, as it does not keep well. Serves 6.
Heat oven to 400°. Generously grease 9 x 1 1/4-inch pie plate. Heat water and margarine to boiling in 2-quart saucepan. Add baking mix all at once. Stir vigorously over low heat until mixture forms a ball, about a minute and a half. Remove from heat. Beat in eggs, one at a time. Continue beating until smooth. Spread in pie plate. Do not spread up side. Bake until puffed and dry in center, 30 to 40 minutes. Cool. Just before serving, fill with either salad.
Mix flour, sugar, salt, butter and 2 egg yolks. Put in a 9 x 13-inch pan and bake at 350° for 15 minutes. Mix rhubarb, flour, 2 cups sugar and 2 egg yolks. Put on crust and bake 30 to 35 minutes.
In a large saucepan, melt margarine over medium heat. Add onion, celery and green pepper. Cook, uncovered, for 5 minutes or until vegetables are soft. Blend in flour and paprika; cook, stirring for 3 minutes. Gradually stir in chicken broth and cook until thickened, stirring constantly. Cook 3 to 5 minutes or until comes to a boil. Add corn; cover and cook for 5 minutes. Stir in milk, lemon juice and pepper. Reduce heat to low and heat soup to serving temperature. Do not boil, mixture will curdle.
Stir ingredients together. Before serving, add 1 quart of pineapple sherbet.
Mix jello and Kool-Aid and 2 1/2 cups sugar together and dissolve with 1 cup boiling water. Add 2 quarts water and can of pineapple juice. Chill.
Combine Crisco, sugar, baking powder, egg and vanilla. Add flour gradually, then milk. Bake at 350° for 10 to 12 minutes. Drop with spoon or roll them.
Cook sweet potatoes until done in boiling water. Peel and cut crosswise into 1/4-inch thick slices. Preheat oven to 375°. Using butter, thoroughly grease a 2-quart deep casserole dish. Peel bananas and cut crosswise into 1/4-inch thick slices. Place in a medium bowl and toss with orange juice. In another small bowl, mix brown sugar with cinnamon. Set aside. In bottom of prepared casserole dish, arrange 1/3 of the potato slices in a single layer, overlapping slightly. Top with half the banana slices; sprinkle with 1/3 of the sugar mixture. Dot with 1/3 of the butter. Repeat layering again with the potatoes, bananas, sugar and butter. Reserve 12 banana slices for top. Top with remaining potatoes. Arrange reserved banana slices on top. Sprinkle with remaining sugar; dot with remaining butter and pour on rest of orange juice. Bake for 45 minutes or until bubbly and very hot. Serves 12.
Mix vegetables, cheese and bacon. In another bowl, combine Miracle Whip, sugar and vinegar. Mix well. Pour over vegetables and mix well. Makes 10 to 12 servings.
Put pineapple and sugar in blender. Pour dry Jell-O in 1 cup measuring cup and add boiling water. Stir well. Put in blender and mix well. Add cream cheese and nuts. Put into bowl or mold. Chill.
Toss rice with parsley, onion and cheese. Beat eggs with milk and add salt and pepper, if desired. Combine 2 mixtures and pour into buttered baking dish. Bake at 350° for 30 minutes or so until firm.
Mix all ingredients (except cheeses) with mixer or blender. Sprinkle Monterey Jack and Cheddar cheese on top of bean mixture that has been poured in 1-quart size baking dish. Bake 30 to 35 minutes at 350° (uncovered). Serve with tortilla chips.
Brown potatoes in butter or oil until light brown, for 3 minutes. Arrange in bottom of pan (9 x 12-inch) with 3 tablespoons bread crumbs. Brown the onions and hamburger in half of the butter. Add parsley, tomatoes, wine, salt and pepper to taste and cook on low flame until liquid is absorbed. Set aside to cool, then add 3 tablespoons bread crumbs. Mix well; season to taste. While this is being prepared, slice eggplants lengthwise. Fry each slice in butter, browning each side. Cover potatoes with 1/2 meat mixture, then add layer of eggplants and meat again, until all is used, ending with eggplant. Top with cream sauce (see following). Bake at 350° to 400° for 1 hour.
Combine sugar, flour and nutmeg. Beat 3 egg yolks and 3 egg whites. Add to dry ingredients. Beat well. Add milk. Stir in melted butter; pour into pie crust. Bake at 400° for 10 minutes; reduce heat to 325° and bake 30 minutes longer.
Place breasts in cooking dish. (You may wish to cut in strips. They go further and are more tender.) Pour lemon juice over chicken. Combine spices and sprinkle over chicken. Place mushrooms on top. Cover. Microwave on High for 15 minutes. Let stand 3 minutes. Serve.
Combine brown sugar, cocoa and water; mix well. Pour into 13 x 9-inch pan. Place marshmallows evenly on top. Prepare cake mix, following package directions. Pour over marshmallows. Top with pecans. Bake at 350° for 50 minutes.
Mix all ingredients and pour in a greased and floured 9 x 13-inch pan. Bake at 350° for 30 minutes.
Grind pickles and onions. Let stand 1 hour. Put in colander and drain. Cook vinegar, sugar, salt and spices. Cook a few minutes. Add pickles and onions and cook 5 minutes. Put in pint jars and seal.
Thaw berries in a small bowl in microwave on Low for 1 to 2 minutes. Cut strawberries in half. Set berries aside.
Cook onion in butter. Add thinly sliced cabbage. Cook until wilted, about 10 minutes. Add cream, salt and pepper. Cook about 5 minutes more.
Scald milk and let cool. Mix together dry ingredients. Cut butter into dry ingredients until crumbly. Place 1/2 cup of milk (at lukewarm temperature). Add yeast (crumbled) and 2 teaspoons sugar into a medium sized saucepan or bowl. The yeast will be activated and mixture will become foamy. This may take 10 to 15 minutes.
Take broccoli from package; place in a 2-quart casserole dish. Cover with plastic wrap. Microwave at High 4 to 5 minutes. Stir to break apart and drain, if necessary. Add soup, milk, butter, basil and pepper. Microwave at High 4 to 5 minutes; stir after 3 minutes. To serve, ladle soup into serving bowls. Makes 4 servings.
Arrange potato wedges in shallow pan; spray with vegetable spray and sprinkle with salt, pepper and Parmesan cheese. Bake at 350° for 30 minutes.
Bake pricked pie shells until just crisp. Combine mayo and milk; add eggs. Add flour. Add cheese, ham and broccoli. Pour in shells. Bake at 375° for 30 minutes. Makes 2 pies.
Dice vegetables and cover with water. Cook until tender, but don't overcook. Season with salt and pepper.
Beat egg whites and cream of tartar until firm peaks form. Fold in sugar, chocolate and nuts. Make sure you fold in and do not beat. Put on cookie sheet with parchment paper or on aluminum foil sprayed with Pam. Cook at 325° for 20 to 25 minutes.
Use small amount of water with sugar and butter. Heat until dissolved. Mix with 1/2 cup white wine (Zinfandel). Use fork and punch holes in cake. Then pour glaze over cake while in pan. Cool before removing from pan.
In mixing bowl, cream butter until light and fluffy; gradually add sugar. Slowly add strawberries to creamed mixture; beat well.	Serve with French toast, waffles, muffins, biscuits or bagels.
Saute mushrooms in butter; set aside. Add garlic and saute until soft, not brown. Add oil to butter in skillet. Cook chicken strips for 10 minutes. Add shrimp and saute until just pink. (Steam or microwave broccoli until just slightly softened.) Add to the chicken. Return mushrooms to skillet and add wine, salt and pepper. Cover and cook for 2 to 3 minutes. Serve over cooked linguine or rice.
Bring beans to a boil in twice as much water as beans. Boil for 2 minutes. Remove from heat and let stand 1 hour. Drain.
Heat chicken stock and milk in large saucepan over medium-high heat to almost boiling. Remove from heat and set aside. In large soup pot over low heat, melt butter. Add flour, stirring constantly 3 minutes to cook flour and make a roux. Gradually add milk mixture to roux, pouring in a slow steady stream while stirring vigorously. Add bay leaves and white pepper, diced potato and salt. Continue to simmer over low heat 15 to 20 minutes, until potatoes are tender and soup thickens. Lightly mash potatoes in soup and stir to blend well. Pour soup into ovenproof crocks and top with sour cream, Cheddar cheese, green onions and bacon bits. Bake in oven to melt cheese.
Mix cracker crumbs, butter and 10x sugar. Line bottom of spring-form pan. Pack firmly. Do not bake yet.
Mix mayo, onion, celery, sour cream, mustard, pepper and salt. Add to potatoes that have been peeled, cubed, and boiled. Mix well. Add chopped eggs and blend gently. Refrigerate at least one hour before serving.
Bake at 350° in 9 x 13 pan about 30 minutes or until lightly brown.
Combine all ingredients in large glass bowl. To cook by microwave: cover with wax paper. Cook at high 7 to 10 minutes, or until apples are tender; stir once. Let stand, covered 7 minutes. Mash apples until chunky; serve warm or chilled.
Mix all ingredients except tomato sauce together well with hands. Form into balls (walnut size). Place in pan or on cookie sheet. Brown on all sides on top rack in a hot oven. Pour off excess fat. Place in large cooking pot tomato sauce, bring to a boil. Add meat balls and simmer 1 hour.
Sift sugar with flour. Mix soda with buttermilk. Mix margarine, Crisco, cocoa and water in saucepan. Bring to a boil. Pour over sugar and flour; mix well. Add other ingredients; beat well. Pour into greased and floured 9 x 13-inch pan. Bake 45 minutes at 300°. Start making icing 5 minutes before cake is done. Ice in pan while cake is hot.
Boil potatoes until done (to prevent breaking do not stir while cooking); drain. Mix milk and soup. In a baking dish, layer potatoes, butter, salt and pepper as desired and soup mixture. Continue alternating layers. Place cheese on top; bake at 300° for 20 minutes.
Combine Ricotta cheese and lemonade concentrate in a small mixing bowl. Set aside. Prepare vanilla pudding according to package directions.
Mix together graham crackers, sugar and butter and line a 9-inch spring-form pan; refrigerate to cool.
Mix broccoli with bacon bits and onion; add cheese. Make dressing with Miracle Whip, vinegar, sugar and celery seed. Mix and shake and add to broccoli mix. Serve cold. May be marinated overnight.
Mix sugar and cocoa; use enough hot water to mix, then add 2 egg yolks. Mix well. Add milk and butter. Pour in unbaked pie crust and bake in a preheated oven for 30 to 45 minutes. Add meringue and bake for 15 minutes at 350°.
Cream sugar and butter. Add whole eggs, one at a time, and beat after each. Add half of flour and buttermilk. Beat for one minute. Add remaining flour and buttermilk and the flavoring. Beat 2 minutes more. Bake in tube pan for 1 hour at 350°. Toothpick test when done.
Remove seeds from peppers and chop peppers and onion really good. Pour boiling water over them and let stand for 10 minutes. Drain and add to the above mixture. Boil for 20 minutes and put in jars. Put in hot bath for 20 minutes.
Mix all ingredients, adding milk until soft. Pour into hot, greased skillet. Turn over when first side is brown. Delicious with greens!
Bake cake as directed on package. Cool 20 minutes, then poke holes with handle of wooden spoon. Drizzle milk on cake. Now drizzle topping and refrigerate. When cake is cool, spread on whipped topping, then sprinkle candy. Keep refrigerated.
Melt butter in water and bring to a boil. Remove from heat and add flour, stirring until you can form a ball. Beat eggs into mixture, one at a time. Spread into a greased 9 x 13-inch pan. Bake at 400° to 425° for 25 minutes or until done. Cool completely.
Mix together dry ingredients in plastic bag. Add applesauce, one tablespoon at a time. Dough will seem dry, but will form a ball. Pat a small amount on cutting board 1/4-inch thick. Cut with cookie cutter. Cut a small piece of wire and bend to form a "U" shape. Insert into top of shape. Let air dry for 1 or 2 days. Makes about 20 small ornaments.
Soak clean cucumbers in water and lime mixture in crockery or enamelware for 12 hours or overnight. Do not use aluminum ware.
Heat oil in large skillet and brown chops. Add water, soup mix, soy sauce and ginger. Cover tightly and simmer 45 to 60 minutes. Make gravy and serve with rice.
Heat the first 6 ingredients until dissolved; cool. Toast almonds and sesame seed in oleo; cool. Chop cabbage coarsely; do not shred. Break up noodles. Toss with dressing.
Beat the egg white and orange juice with fork until foamy. Stir the sugar, orange peel, ginger and allspice into egg white and orange juice; mix well. Pour over nuts in a bowl; stir to coat. Spread in a 15 x 10 x 1-inch baking pan. Bake at 275° for 45 minutes, stirring every 15 minutes, until crisp and lightly browned. Yields 4 cups.
You will need 1 bowl for each color to be used, Ziploc bags and scissors.
Whip vinegar, sugar and Wesson oil thoroughly. Mix and refrigerate for 24 hours.
Combine Jell-O and boiling water. Add strawberries; chill until mixture starts to thicken. Beat Cool Whip into mixture. Break angel food cake into small pieces. Layer in large truffle bowl cake pieces and strawberries. Refrigerate until set. Top that with fresh strawberries.
Mix all ingredients together; let sit in oiled pan or glass dish 20 minutes. Cook at 420° for about 40 minutes or until you can pull a clean toothpick in center. Butter top when removed from oven; let stand 5 minutes and enjoy! So good. Serves 6. Everyone will want more!
Mix all ingredients well and place in a greased baking dish. Bake at 350° for 1 hour, or 25 minutes at 70% power in microwave. Rotate 1/4 turn after 15 minutes. Hold 10 minutes. If microwaving, cover with plastic wrap.
In medium sized skillet over medium-low heat, heat oil and butter until butter melts. Add shallots or onions and cook until tender, about 5 minutes. Reduce heat to low. Add cream and cook about 4 minutes, stirring constantly with wire whip. Stir in cheese. Meanwhile, cook fettuccine according to package directions; drain. To serve, in large bowl, toss hot fettuccine with cream sauce.
Saute onion in margarine. Remove from heat and add the poppy seeds. In each bread slice, fill with a slice of cheese and onion mixture. Wrap in foil and bake at 350° for 15 to 20 minutes.
Cream together the first 4 ingredients until smooth. Mix together the flour, salt and baking soda; add to creamed mixture. Add the oats and raisins to the mixture. Drop onto cookie sheet. Bake at 375° for 7 to 9 minutes on ungreased cookie sheet. Makes about 4 dozen cookies.
In a medium skillet, brown chicken on both sides in butter or olive oil. Dissolve bouillon cube in hot water. Add to chicken. Cover and simmer for 20 minutes or until meat is tender. Remove chicken from broth; let cool until cool enough to handle. Remove bones carefully (boneless chicken thighs may be used). Measure broth from skillet and add water to equal 1 cup liquid. Pour liquid into skillet. Combine flour, salt, paprika and pepper; stir in cream. Add to chicken broth in skillet. Cook quickly, stirring constantly, until mixture thickens and bubbles. Stir in mushrooms and wine. Set aside to cool.
Combine sugar, syrup, water and salt. Microwave on High 5 minutes. Stir until sugar dissolves, then microwave on High for 6 minutes. In a large bowl, beat the egg whites until stiff. Pour hot mixture into egg whites a little at a time. Continue to beat mixture until it loses its gloss. Blend in vanilla and stir in nuts. Press candy into buttered dish and cut when firm.
Beat eggs. Gradually beat in sugar, then oil. Combine dry ingredients. Add to egg mixture alternating with zucchini. Stir in raisins, nuts and vanilla. Divide into 2 greased and lightly floured loaf pans (9 x 5 x 2 3/4-inch).
Combine eggs,	sugar,	syrup, margarine, milk, vanilla, salt, oats, coconut and pecans in bowl in order listed; mixing well. Pour into pie shell. Bake at 350° for 45 to 60 minutes or until set.
Cook pinto beans by your usual method. Saute hamburger, onion and pepper until meat loses its red color. Combine pinto beans in slow cooker (or large pot) with other ingredients except wieners. Cook at low temperature until about done. Add wieners and cook 30 minutes longer.
Saute onions in butter until transparent. Add chilies, garlic and cheeses. Heat until cheeses melt on low heat. Blend in evaporated milk. Serve with corn chips.
Cut candy, dates and nuts in small pieces. Leave cut up overnight in pan. Sift 2 cups flour over mixture. Cream butter and sugar with eggs. Add soda, remaining flour and buttermilk to butter and sugar mixture. Pour over fruit mixture. Mix well and bake for 2 1/2 hours at 275°. While hot, mix the glaze and pour over cake.
Bake potatoes (I use microwave). Cook, peel and chop as for potato salad. In saucepan, cook onions in the butter; add cream, potatoes, milk, salt and pepper. Cook until thickened. Pour into buttered dish. Cover with Swiss cheese and Parmesan cheese. Can drizzle butter on top. Bake at 350° to 375° for 15 to 30 minutes. Serves 8 to 10.
Heat oven to 400°. Bring to boil in 2-quart pot, 1 cup water. Reduce heat to low. Add oil, salt and flour. Cook, stirring vigorously, until mixture leaves sides of pot and forms compact ball. Remove from heat. Cool slightly. Add eggs, one at a time, beating after each addition, until smooth and glossy. Drop on ungreased cookie sheet by half teaspoons and bake about 30 minutes. Cut off tops and fill with custard.
Simmer all ingredients in a pan for 20 minutes. Add bag of broken Doritos chips. Put in a casserole and top with cheese. Bake in a 350° oven until cheese melts.
Melt butter in saucepan. Add shallots and garlic. Cook briefly, stirring. Add bay leaf. Sprinkle with curry powder. Add rice and thin carrot strips, stirring. Add broth. Cover; bring to a boil. Let simmer for 17 minutes. Serves 4.
Cut round steak into small pieces. Put in skillet with a little water; add onion and green pepper; add salt and black pepper to season to taste. Cook for 30 minutes.
Mix and cook to hard boil. Boil 3 minutes. Remove from heat. Beat on high speed to spreading consistency. Spread on cake.
Let cream cheese stand at room temperature and mix cream cheese, sour cream, seasoning and meat (either clams or crabmeat) together and chill in refrigerator for 1/2 hour and serve.
Mix all ingredients together. Roll out. Cut into doughnut shapes and fry in hot oil.
Mix ground beef with salsa. Place tortilla in 8-inch square casserole dish that is at least 5-inch deep. Top with hamburger, then peppers, onions and tomatoes. Top with each type of cheese. Place another tortilla and repeat layer. End with cheese on top of beef. Bake at 350° for 45 minutes. Remove from oven and let stand 15 minutes. Top with sour cream.
Prepare your own pastry shell or use a frozen one. In bowl, beat eggs, blend in milk with whisk, add mayonnaise, mustard, flaked tuna and thawed broccoli. Pour into unbaked pastry shell and sprinkle with grated cheese. Bake in moderate oven for 30 to 40 minutes, until custard is set in center. Remove from oven, let stand 10 minutes and cut into wedges to serve. Yields 6 servings.
Cook rice according to package. Saute onion and mix with rice. Combine all other ingredients. Place in a greased baking dish and bake at 350° for 35 to 40 minutes.