HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix sugar, cocoa and cream in saucepan. Mix well. Add water and egg. Cook over slow heat until soft ball stage. Remove from heat and add butter.	Add vanilla. Beat about 2 minutes until nice and glossy.
Mix all ingredients except steak in a saucepan. Bring to a boil and simmer for 5 minutes. Cut steak into thin slices and put in Pyrex 9 x 13-inch dish. Pour hot barbecue sauce over steak and cover with foil. Bake at 350° for about 2 hours. Serve with rice.
Heat oven to 350°. Lightly grease 4 (3 1/2 cup) mini loaf pans. Mix dry ingredients (except chips). Beat butter, peanut butter and sugar until pale and fluffy. Beat in eggs, one at a time, until blended. Beat in buttermilk and vanilla. Gradually add flour mixture until just blended; stir in chocolate chips.
Bake and cool pie shell, completely cooled. Let peaches, lemon juice and sugar stand until juice forms. Drain and save juice. If the drained juice is not enough to make a full cup, add enough 7-Up to make a full cup. Add juice and cornstarch. Cook until thick. Add butter and almond flavoring. Let completely cool before pouring over peaches. Pour into cold pie shell and top with Cool Whip.
Combine first three ingredients. Add milk and vanilla to cocoa. Mix and stir until smooth. Add powdered sugar. Will cover 9 x 13-inch cake or 2 layer cake.
In small saucepan over low heat, melt butter and chocolate; stir to blend. Cool. In large bowl, beat chocolate mixture, 1 cup of the flour, sugar, eggs, baking powder and salt until well mixed. Stir in remaining 1 cup flour and the nuts. Cover; refrigerate until firm, 2 hours or overnight. Shape teaspoons of dough into balls. Roll in powdered sugar. Bake in 300° oven 12 to 15 minutes or until firm to the touch. Cool on wire racks.
Mix together the first 3 ingredients and pat into a 13 x 9-inch pan; set aside.
Mix Eagle Brand milk and marshmallows. Cook until dissolved, then add nuts, raisins, coconut and crushed wafers. Pack into a container and refrigerate. Unmold and serve in slices.
Wash and slice carrots. Cook until tender. Set aside and mix first three items and bring to boil. Add sliced onions and bell pepper and cook for a short time, then add the can of soup. Cook until onion and bell pepper are tender. Add cooked carrots and bring to a boil.
Combine the soy sauce, lemon juice, sugar and cornstarch. Add the beef strips and marinate for 20 minutes at room temperature. Combine the oil, garlic, onion and ginger in a pie plate and microwave on High for 3 minutes. Place the onion in the center of the dish and place the meat around the outside edge of the dish, reserving the marinade. Microwave, covered, on High for 3 minutes. Stir the onion and the meat together. Add the reserved marinade and the pepper strips. Microwave, covered, on High for 3 minutes. Serve over rice.
Mix mayonnaise, eggs, cheese, onion, lemon juice and mushroom soup. Pour over prepared spinach. Sprinkle with Parmesan cheese. Top with bread crumbs or cracker crumbs. Bake at 350° for 45 minutes.
Combine all ingredients and pour in 1 1/2-quart casserole. Cover and bake at 375° for 45 minutes. Serve over noodles or rice.
Layer in the following order in a bowl the lettuce, pepper, celery, mushrooms, onions and peas. In a separate bowl mix mayonnaise, sugar, garlic powder and basil. Spread over the peas, then add the cheese. Sprinkle the bacon on top of the cheese. Cover and refrigerate 4 hours. Makes 6 servings.
Mix all of the ingredients together. Use 1 1/2 packages chipped beef, cut in large squares, to pack around outside of ball.
Mix Kool-Aids, water, juices and sugar to taste. Make it pretty sweet. Chill. When ready to serve, add about 1 or 2 quarts 7-Up or ginger ale to taste and 1/2 gallon sherbet. I usually freeze some punch in a muffin tin to float in punch bowl to keep it cold. Makes about 2 1/2 gallon of punch to serve about 36 people.
Cook onions and pepper until done in enough oil to keep from sticking. Take onions and pepper out of skillet. Put on serving dish. Sprinkle vinegar over chicken. Cook chicken in same skillet until done. Use just enough oil to keep from sticking. Just cover skillet bottom. When chicken is almost done, put onions and pepper back in skillet and cook 3 to 5 minutes longer. Take up and serve. Beef or pork may be substituted for chicken.
In bottom crust, put layer of hamburger. Next, put chopped onion on hamburger, some salt and pepper and diced potatoes. Next layer can of drained peas and carrots. On top of potatoes, add little more salt and pepper with 1 tablespoon margarine on top. Put on top crust. Poke a few holes into top crust with fork. Bake at 375° for 1 hour or until potatoes are done.
Brown rice in oleo in skillet. Add remaining ingredients and put in casserole dish. Bake at 325° for 30 minutes, covered. Uncover. Stir and cook for an additional 30 minutes.
Cook broccoli; drain. Arrange in a greased baking dish. Place chicken on top. Mix soup, mayonnaise, lemon juice and curry powder. Pour over chicken and sprinkle with cheese. Combine bread crumbs and butter and sprinkle over cheese. Bake at 350° for 30 minutes.
Select long casserole dish and butter. Peel potatoes and onions. Layer sliced potato, layer sliced onion rings, salt and pepper. Layer again the sliced potatoes, onion rings, salt and pepper. Dot with butter. May add Parmesan cheese, if desired. Bake at 375° until potatoes are tender.
Mix dry ingredients. Add oil, vanilla, vinegar and water. Beat until smooth. Bake in 9 x 13-inch cake pan for 30 to 35 minutes at 350°.
Hand mix instant pudding and milk; add cake mix and blend thoroughly. Pour into a 13 x 9-inch greased and floured baking pan. Top with chocolate chips and chopped nuts. Bake at 350° for 30 minutes. Let cool and cut into squares. Makes 24 squares.
Preheat oven to 375°. Layer in casserole dish: potatoes, beans, ground beef, onion and tomato sauce, using a little in each layer until all ingredients are used. Should be 2 more more layers of each. Add salt and pepper. Add water. Bake, covered, for 45 minutes at 375°. Let stand 10 minutes.
Preheat oven to 350°. Pour boiling water over dates, butter and baking soda. Add flour, sugar, salt and remaining ingredients. Beat well. Pour into a greased and floured loaf pan. Bake for 60 to 70 minutes.
Mix all ingredients together in bowl until oil is absorbed. Spread on cookie sheet and bake at 350° for 15 minutes.
Mix in order given and bake in oven at 325° for 50 to 60 minutes. Makes 2 medium size loaves.
Mash potatoes; mix all ingredients together and place in buttered dish. Cover with topping.
Preheat over to 375°. Grease 15x10x1-inch jelly roll pan. Line with wax paper. Grease and flour wax paper.
Remove skin and bone from chicken; discard. Pull meat apart to have small pieces. Do not cut up meat. Puree whole contents of can of tomatoes. Put chicken, tomatoes, onion, El Pato sauce, pepper, salt and basil in a large frying pan. Simmer until onions are tender. Stir in peanut butter. Simmer until thick (about 20 minutes). Serve as burros, over rice.
Preheat oven to 375°. Cut partially thawed fish into 4 portions. In medium saucepan, melt butter or margarine. Add onion and celery and saute. Add water and contents of vegetable seasoning packet from stuffing mix package. Bring to a boil. Reduce heat; cover and simmer 5 minutes. Stir in stuffing mix. Cover and let stand 5 minutes, then stir in 1/4 cup mayonnaise. Spoon dressing into individual oven-proof dishes or shallow 1-quart casserole.
Cook all ingredients on medium heat until water cooks out and mixture looks grainy. Place on cookie sheet, spread in a single layer. Bake at 325° until lightly brown. Check nuts often, they will burn quickly.
Rinse lettuce; drain. Break up lettuce into small pieces. Put in bottom 13 x 9-inch pan. Chop up green pepper and onion and sprinkle over lettuce. Mix in bowl the frozen peas, Worcestershire sauce and enough mayo to generously coat peas (need enough to make salad moist). Spread peas over lettuce, onion and green pepper. Sprinkle cheese over pea mixture. Crumble bacon over cheese for last layer.
Heat oven to 425°. Prepare pizza mix according to package directions. Cover with pizza topping. Sprinkle remaining ingredients on top. Bake at 425° for 18 to 20 minutes or until crust is golden brown. Makes 3 to 4 servings.
Spread refried beans in the bottom of a baking (flat) dish. (Can warm beans in microwave before spreading out in pan.) Layer the remaining ingredients over the beans. Lettuce may be added, if desired.
Sift together dry ingredients. Cream sugar, margarine and pudding mix. Add eggs and mix. Add flour mixture. Beat well. Drop onto greased cookie sheet. Preheat oven to 350°. Bake 8 to 10 minutes until golden.
In a 2-quart saucepan with tight fitting lid, place the potatoes and mix with the remaining ingredients until potatoes are coated. Cook with lid for approximately 1/2 hour or until soft. This will make its own sauce.
Saute onion in butter until soft. Add chopped chilies or jalapenos (the more you use, the spicier it will be). Put tomatoes in a colander and squeeze them dry. Then add to onion and chilies. Slowly, add grated cheese, stirring constantly, until melted. Add salt to taste. Serve warm with chips.
In a bowl, stir together flour, brown sugar, walnuts and oleo. Spread evenly in a 13 x 9 x 2-inch baking pan. Bake at 350° for 20 minutes, stirring occasionally. Remove from oven. Cool.
Combine all ingredients, except zucchini, in a large skillet. Cover and cook 5 minutes, stirring occasionally. Add zucchini. Cover and cook 3 minutes or until vegetables are crisp-tender. Add additional water, one tablespoon at a time, if necessary, to prevent sticking. Yields 6 servings.
Prepare the cake mix as directed on package, but replace 1/3 cup of water with 1/3 cup green creme de menthe. Bake as directed in a 9 x 13-inch baking dish. Upon removal from oven, spread with the fudge topping. Cool. While cooling, mix the Cool Whip with 1/3 cup green creme de menthe. Spread on cooled cake and refrigerate. Flavor is better after at least 8 hours in refrigerator.
Take one box yellow cake mix. Remove one cup for crumb topping. To remainder of cake mix, add melted butter and 1 beaten egg. Mix with flour until cake mix is absorbed. Press into 9 x 13 x 2-inch pan.
Bring broth to boil. Add soy sauce, lemon juice and sesame oil. Lower heat; simmer for 5 minutes. Drizzle egg into soup in a steady stream. Wait a few moments for the egg to set before stirring. Stir and serve. Serves 4.
Cream shortening and sugar. Add egg and bananas and mix well. Add baking soda, flour and nuts, if desired, and mix well.
Mix in blender all of the ingredients. Pour into an unbaked 9-inch pie shell. Sprinkle top with cinnamon and nutmeg. Bake 10 minutes at 425°. Then bake 25 minutes at 350°. Center of pie should be set.
Preheat oven to 400°. Mix together well butter, sugar and cocoa. Stir in milk and vanilla. Pour into unbaked pie shell and bake 10 minutes at 400° then 20 to 30 minutes at 350°.
Combine dry ingredients. Cut in shortening. Beat egg, water and vinegar. Blend into dry ingredients. Form into ball. Divide into thirds. Roll out on floured board. Will keep in refrigerator. Yields 3 crusts.
Open and drain beets. Discard liquid. Cut up onion fine. Add onion, vinegar, sugar, Miracle Whip, salt and pepper to beets. Add more sugar, if needed. Refrigerate 8 hours or overnight. Cut lettuce and add 1 hour before serving. Serves 8 to 10.
Add all ingredients in order. Mix well. Bake at 350° for 30 minutes.
Pour boiling water over oats and mix well. Cream butter and sugar thoroughly. Beat in eggs; stir in soaked oatmeal. Sift flour and remaining dry ingredients. Stir into oatmeal mixture. Pat into 13 x 9 x 2 pan. Bake at 350° for 30 to 35 minutes. Cool in pan. Spread with topping. Broil until golden, about 2 to 3 minutes.
Brown the bacon, drain and cut into snippets (small pieces). Saute the veggies in some of the bacon grease. Add rice and saute until veggies are somewhat crispy. Add tomatoes, soup and bacon pieces. Cook in heavy pan, about 1 hour, on top of stove. Stir to keep from sticking. May need a little moisture added.
Mix all ingredients except 1/2 cup cheese and croutons. Spoon into 1 1/2-quart casserole. Sprinkle with cheese and croutons. Bake at 350° for 30 minutes.
Heat oil. Add onions and garlic. Add zucchini, red pepper and jalapenos and cook for 5 minutes. Add all other ingredients. Add salt and pepper to taste. Simmer. Serve with grated Jack cheese and cilantro.
Peel green skin away from rind. Leave a little of the pink portion for a touch of pink; makes a prettier pickle. Cut into squares or fancy shapes. Dissolve salt in 1 gallon cold water and pour over prepared rind. Let stand for 3 hours. Drain and rinse in cold water. Stir alum in 2 gallons water and add to rinds; bring to a	boil. Reduce heat and simmer 30 minutes. Drain and rinse. Add another gallon of water and simmer until tender but not soft, 30 to 45 minutes. Heat vinegar, 3 cups water and sugar to a boil. Tie spices in a bag and add with rind. Cook slowly, uncovered, until syrup is	thickened, about 1 hour. Pack hot into	hot sterilized jars. Seal.
Brown hamburger; drain the grease. Add 1/2 package taco seasoning and 1/2 the water required for seasoning directions. Simmer until the juice is gone. Mix in the beans, cheeses and hot peppers. Spread on a pizza pan. Bake at 350° until the cheese melts.
Pour into pastry lined pie plate; dot with butter. Cover with lattice top crust. Brush with milk and sprinkle with sugar. Bake at 375° until juice begins to bubble through and crust is light brown. Serve warm.
Skin shrimp with tail on. Part the shrimp at the back, not cutting through. Slice pork equal length with the shrimp, so with celery and sausage. Marinate pork and shrimp with the soy sauce. Place shrimp on the wrap; stuff with the pork, sausage and celery. Roll and wrap. Seal wrap with egg white. Deep fry until golden brown.
Bake cake in large dish. Poke holes in it. Add sugar to pineapple and heat until sugar is dissolved. Pour over cake. Top with pudding prepared according to directions. Top pudding with Cool Whip and then coconut.
Bring rice, salt and water to boil; add milk, salt, sugar and cornstarch. Mix and cook for 2 minutes. Add egg yolks, slightly beaten. Blend a little of the custard with the egg yolks, and then add to the custard and cook another minute stirring constantly. Remove from heat. Add vanilla and butter and place in a baking dish. Beat egg whites until stiff; add sugar and fold whites into custard mixture. Brown in a 350° oven.
Brown meats and onions; drain and mix. Combine brown sugar, granulated sugar, catsup, dry mustard and molasses; add to meat mixture. Add beans. Bake for 1 hour at 350°.
Combine ingredients; mix well. Pour into pie shell and bake at 325° for 45 minutes.
Place round steak in crock-pot. Add soups and water; spread over meat. Salt and pepper. Cook on high for 5 hours.
Use a rolling pin to crush the vanilla wafers in a plastic bag. Mix the softened margarine with the crushed vanilla wafers. Add the powdered sugar and the orange juice. Stir until well mixed. Form the mixture into balls and then roll in the powdered sugar or coconut.
Combine all ingredients; blend with beater or blender. Put in covered jar and refrigerate. Chill and use within a day or two. Makes 1 pint.
Brown meat in skillet. Drain off fat. Add barbecue sauce and stir. Pile it on a hamburger bun.
Mix sugar and cornstarch in saucepan; stir in water. Boil for 1 minute; stir constantly. Add fruit; pour into a 1 1/2-quart baking dish or 9-inch pie pan. Top with the oil and cinnamon.
Mix sugar and flour together. Add eggs and beat well. Add melted butter, milk and flavoring. Add pinch of salt and mix well. Bake 40 to 45 minutes in oven at 375°. Use 2 or 3 pie shells.
Mix dry Jell-O, milk and coconut slowly. Mix well. Store in refrigerator for 4 hours. Shape into strawberries and then roll in sugar. Add green almond for stem.
Preheat oven to 350°. Spray 13 x 9 x 2-inch baking dish or pan with no-stick cooking spray. Pour pineapple juice over each piece of chicken and sprinkle each piece with lemon pepper. Cook about 1 hour.
Brown meat and onion separately. Add onion and beaten eggs to corn. Alternate corn and meat in casserole. Top with bread crumbs. Bake for 20 to 30 minutes at 400°.
Cream margarine and sugar until light and creamy in texture. Add eggs, a little at a time, carefully stir in flour. Bake in a 7-inch cake tin for approximately 35 minutes at 325°. When cool, split and fill with jam or cream.
Mix the first 3 ingredients as for pie crust. Pat on a cookie sheet in two long strips about 3-inches wide. Place the 1 cup water and butter in a pan and heat to boiling. Remove from heat and add the 1 cup flour and then the eggs, beating after each addition. Add the almond flavoring. Spread lightly on top of the pie crust mixture. Bake 1 hour at 350°. When cool, frost with Buttercream Frosting. One recipe of frosting is enough for 3 or 4 recipes of Kringle.
Chop onion and garlic and saute in 3 to 4 tablespoons olive oil about 3 to 7 minutes. Add tomatoes, puree, paste and spices (including salt and pepper). Add water; stir until well blended and put on low heat to cook all day. Stir often and taste often.
Cream butter and sugar. Beat in egg yolks.	Stir in jam. Sift flour with all the dry ingredients. Add flour mixture in	about three parts, alternately with sour cream. Beat after each addition until blended. Pour into 3 cake pans and bake at 350° for 25 to 30 minutes.
Soften yeast in warm water. Put 1/2 cup sugar, salt, butter, orange juice and rum extract into a large bowl. Pour scalded milk over ingredients in bowl. Stir until butter is melted. Cool to lukewarm. Blend in 1 cup of the flour and beat until smooth. Stir in yeast. Add about half of the remaining flour and beat until smooth. Beat in eggs, then beat in enough of the remaining flour to make a soft dough.
Mix all dry ingredients. Mix in another bowl the milk, egg and oil. Add milk mixture to cornmeal mixture. Mix well. Pour into greased baking pan until half full. Bake at 425° for 25 minutes or until lightly browned. Yields 6 servings.
In small saucepan bring water to a boil. Add bulgur and turn heat to low. Simmer, covered, about 15 minutes until water is absorbed. In large soup pot, heat oil. Add green pepper, onion and garlic. Saute about 5 minutes. Remove from heat. Add spices, mixing well. Add tomatoes with juice, chopping them in the pot. Stir in kidney beans and cooked bulgur. Simmer on low heat, covered, for 20 to 25 minutes or until heated through. Serve topped with shredded cheese if desired. Serves 4 to 6 people.
In a skillet, cook bacon and onions until transparent. Add lunch meat. Cook 5 minutes. Stir in remaining ingredients. Heat thoroughly. Makes 4 servings.
Mix all ingredients and pour into two large greased and floured pans. Bake at 325° for 45 to 60 minutes.
Mix flour, butter and pecans. Mix up and pat out in baking dish (like a crust). Bake 15 minutes at 350°. Cool. Whip the cream cheese and sugar until fluffy and soft. Add 1 cup Cool Whip and mix. Spread on top of crust.
Melt butter or margarine with cream cheese. Add remaining ingredients. Bake in a 2-quart baking dish, uncovered, at 350° for 20 to 25 minutes. Yield: 8 servings.
Mix first 3 ingredients in a large bowl. Stir and let set until cool. Add oil to raisin mixture. Combine flour, sugar and spices. Add this and nuts to raisin mixture. Mix well. Grease 3 (46 ounce) cans or 2 (9 x 5-inch) loaf pans. Add dough to pans and bake in 350° oven for 1 hour and 15 minutes.
Combine butter, cocoa and buttermilk. Bring to a boil and add powdered sugar. Stir until smooth. Add vanilla, salt and pecans. Spread over brownies.
Slice sausage in 1/2-inch rings and brown in oil. Add onion and carrot and cook 5 minutes more. Add bouillon and remaining ingredients except beans. Simmer for 1 hour. Add beans and cook 20 minutes more. Put in 1 tablespoon sugar and 1/4 teaspoon pepper during the last 20 minutes of cooking.
Preheat oven to 350°. Grease and flour Bundt pan. Cream together sugar and oleo. Add eggs one at a time. Add dry ingredients alternately with sour cream. Add almond extract. Pour half of batter in pan; cover with half of cranberry sauce. Pour in rest of batter. Cover with remaining cranberry sauce and nuts. Bake for 55 minutes. Cool in pan 5 minutes.
Beat egg whites, blend in sugar. Cook rice about 2 minutes. Mix all other ingredients together. Blend in egg whites to mixture while hot. Place mixture in baking dish. Bake for 10 minutes at 350 degrees. Cool and serve.
Beat eggs. Add sugar. Bring milk and butter to a boil. Mix flour, 1 cup at a time, to eggs and sugar. Add milk and butter; beat, then add salt, vanilla and baking powder. Pour batter into greased and floured tube pan. Bake at 350° for 45 minutes to 1 hour. Cool in pan 10 minutes; remove from pan.
Use small pickling cucumbers and quarter them lengthwise. Slowly pour boiling water over the cucumbers to cover. Let stand for two hours, then drain. Pack into hot, half-pint jars that have been prepared according to the manufacturer's instructions. Jars can be filled to within 1/4-inch of the top.
Beat in a large mixing bowl for 3 minutes. Pour into a greased 9 x 12-inch pan or Bundt pan. Bake at 350° for 30 to 35 minutes.
Cut up apples into greased 9 x 13-inch pan. Top with mixture of the remaining ingredients. Bake 40 minutes at 350°.
Fry ham slices slowly and be careful not to overcook. Remove from pan. Make gravy in pan the ham was fried in. Pour in a small amount of coffee, right from the pot. Add a little water and bring to a boil.
Cook until tender the rice in 2 cups salted water while frying bacon (chopped) until crisp. Add hamburger (salt and pepper to taste) and onion (chopped). Cook until done and drain grease. Combine with rice and paprika. Stir in tomatoes. Use a large bowl that can be used in oven. Bake 1 1/2 hours at 325°. Serves 4 to 6.
Mix ingredients in order. Pour into 2 well-buttered pie pans (no crust). Bake 35 minutes in a 350° oven.
Place tomatoes, onion, garlic and jalapenos in a food processor. Blend to desired consistency. Heat oil in a saucepan, add tomato mixture and Mexican herb mix. Bring to a boil, decrease temperature and cook gently for 10 minutes. Allow salsa to cool. Pour into glass jars and refrigerate until ready to use. Keeps one month.
Cook grits. Mix in other ingredients. Bake in a large, greased casserole at 350° for 45 minutes. Serves 12 to 14.
Preheat oven to 350°. Combine flour and sugar. Cut in oleo. Reserve 1 cup of this mixture for topping. Add cinnamon, soda, nutmeg and ginger to remaining flour mixture. Stir in eggs and buttermilk. (Do not use electric mixer.) Pour batter into ungreased 9 x 13-inch pan. Sprinkle the reserved topping over batter and bake in preheated oven for 45 minutes or until done.
Mix first five ingredients. Add last four. Mix and pour into 3 round sprayed cake pans and cook for 30 minutes on 300 degrees.
Mix Jell-O and cottage cheese; add remaining ingredients. Save a few orange pieces to decorate top.
Cook noodles by directions on package. Brown 1 pound hamburg. Cover bottom of pan (13 x 9-inch oblong) with sauce. Add 1/2 noodles, Mozzarella and Ricotta cheese; sprinkle Parmesan cheese on top. Add meat. Cover with sauce. Add remaining noodles, cheese, meat and sauce. Bake at 350° for 20 minutes, uncovered, and 20 minutes, covered.
Grease 9 x 13-inch pan. Pour pineapple and cherry pie filling into pan. Sprinkle with cake mix evenly. Sprinkle with nuts. Slice margarine over top evenly. Bake at 350° approximately 45 minutes. Cool; cut into squares. Frost with Cool Whip.
Mix crushed pretzels, 4 1/2 tablespoons sugar and butter. Pat into a 9 x 13 pan and bake at 350° for 8 to 10 minutes. Cool.
Dissolve gelatin in boiling water; stir until completely dissolved. Add sugar and pineapple juice and allow to cool. Soften cream cheese and gradually stir in gelatin mixture until well blended. Pour into pie shell and refrigerate until firmly set. Top with whipped cream before serving.
Combine onion, vinegar, oil and curry powder in a bowl. Stir in rice and chill 2 hours to blend flavors. Just before serving, add celery, green pepper, shrimp and mayonnaise (cut shrimp in desired pieces). Serve on lettuce. Serves 6.