HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix sugar, milk, cocoa and salt. Let come to boil. Turn heat on medium and let boil until you drop a drop of mixture into a cup of cold water and it forms a hard ball. Remove from stove. Add margarine, vanilla and nuts. Stir until mixture starts to thicken.
Cream shortening. Add sugar, eggs, fruit juices, flour and salt. Let set in refrigerator overnight.
Saute onion in butter in a large saucepan until tender. Stir in chicken, 1 can cream of chicken soup, sour cream, mushrooms, green chilies, almonds, oregano, salt and pepper, mixing well. Spoon about 1/2 cup chicken mixture in center of each tortilla; roll up and place seam side down in a lightly greased 13 x 9 x 2-inch baking dish. Combine remaining ingredients; spoon over tortillas. Bake, uncovered, at 350° for 35 minutes.
Cream together brown sugar, white sugar, margarine, vanilla and a few drops of water. Add 2 eggs. Sift together flour, baking soda and salt. Add to creamed mixture. If too stiff, add a few more drops of water. Stir in chopped nuts. Spread into a greased and floured 15 x 10-inch cookie sheet with edge. Sprinkle bag of chocolate chips over the batter and put into a 350° oven for 3 minutes. Remove from oven and run a knife over pan both ways to marbelize, then return to oven for 12 minutes.
Grease 9 x 13-inch casserole. Line bottom of casserole with bread and sausage. Mix eggs, cheese, milk, salt, mustard and pepper. Pour over bread and sausage. Refrigerate overnight (very important). Bake at 350° about 30 minutes or until knife comes out clean. Serves 8 to 12.
Dissolve sugar and salt in scalded milk. Add oleo to melt in hot milk and, when nearly cool, add egg. Dissolve yeast in warm water with a teaspoon of the sugar. Add this to milk mixture. Put in half of the flour at one time and mix well. Stir in the rest of the flour. Put dough into a greased bowl. Cover lightly with plastic wrap and let rise in a warm place until doubled in bulk. Punch down dough and add flour as needed to handle. Knead dough until it blisters. Roll out and cut as desired. Place on baking sheet. Cover lightly with plastic and let rise to double. Bake at 400° for 10 to 12 minutes.
Take a sharp knife and cut through the smoked chipped beef loaf until it is in tiny pieces. Place it in a bowl with the cream cheese and mix together. Add enough horseradish to suit your own taste. When everything is mixed together, store in refrigerator until ready to use.
Cream together Crisco, peanut butter, white and brown sugars. Add egg, milk and vanilla and beat well. Sift together flour, soda and salt. Mix together well. Take 1 teaspoon cookie dough and roll in ball. Then roll ball in white sugar and place on ungreased cookie sheet. Bake at 375° for 8 minutes. Remove from oven and place on one Hershey's chocolate Kiss on each cookie and press in until cookie cracks. Return to oven and bake 2 to 5 minutes longer. Cool on rack.
In large bowl, beat eggs until foamy; gradually beat in oil and sugar. Add grated zucchini, cinnamon, salt, baking soda and baking powder, mixing well. Gradually blend in flour, mixing well after each addition. Fold in chopped walnuts and vanilla. Pour into greased pans (use 1 large ring pan or three 3 1/2 x 7 1/2-inch loaf pans) and bake about 1 hour at 350°, until cake tests done and starts to leave sides of pan. Cool in pan for 10 minutes. Very good plain or with softened cream cheese.
Work together persimmons, buttermilk and soda. Run through colander and add butter mixed with sugar, eggs and potato. Add flour and spices and mix. Bake in thin layers at 350° for 40 minutes. Stack while hot and serve with cream.
Preheat oven to 350°. Beat egg whites and salt until stiff. Gradually add sugar; beat until peaks form. Drop mixture by teaspoonfuls onto greased cookie sheet. Place in oven; turn oven off. Leave in overnight until the next morning.
Cut cake in half (bottom and top layers). Spread one cup of yogurt over bottom half of cake. Top with half of berries. Place top layer of cake over berries and yogurt. Spread the other cup of yogurt and berries over the top. Makes 10 servings, 197 calories/fat.
Preheat oven to 425°. Very lightly spray cookie sheet. In a small bowl mix together all ingredients except potatoes. Put cut potatoes in medium bowl. Mix in oil mixture until all potatoes are coated. Arrange on baking sheet, cut side down. Bake 25 minutes or until potatoes are tender inside and undersides are crusty brown.
Mix all ingredients together until well blended. Turn stove burner on medium-high heat. Lightly grease skillet or griddle and when it's hot, pour batter on in pancake form and let brown. Turn only once. Serve hot with syrup. Makes 8 to 10 pancakes.
Note: If you prefer a sweet taste, use less mustard and add 1 to 2 tablespoons sweet pickle relish.
Spray dish with Pam. Cook macaroni until done. Drain and pour in 2-quart casserole dish. Add other ingredients; stir. Cover and bake in oven at 350° for 50 to 60 minutes.
Layer ingredients in approximately 2-inch layers in crock-pot: ham, potatoes, onions and cheese. Pour 1 can of cream of mushroom soup (undiluted) on top of layers. Cook on low heat until done.
Flour cube steaks; place in greased and floured shallow baking pan in single layer. Sprinkle dry Lipton onion soup mix over the steaks. Mix mushroom or celery soup with 3/4 can of water or milk; pour over the steaks. Cover with foil; bake at 350° for 1 1/2 to 2 hours. Foil may be removed during the last 15 minutes to brown steaks.
Mix dry ingredients. Blend in shortening until mixture is coarse and grainy.	Using pastry blender, mix buttermilk into mixture. Do not overmix. Put on flour board and knead a few times. Cut with floured	cutter. Place	1 tablespoon Crisco in heavy pan and put in oven for 5 minutes. Remove the pan and place the cut biscuits in it, turning each once in the oil. Bake 10 minutes or until golden brown.
Blot dry peppers; cut into thin strips. Cook ravioli according to package directions; drain and combine with pepper strips and dressing in a large nonstick skillet. Cook and stir over medium heat until mixture is hot. Garnish with cheese.
Cook carrots in boiling water until tender. Drain and cool. Separate onion and add with green pepper. In blender, combine soup, sugar, oil, vinegar, mustard, salt and pepper. Blend well. Pour over carrots and toss lightly. Marinate overnight. Serves 10.
Prepare cornbread according to package directions. Brown and drain hamburger and onion. Add the seasoning and the vegetables. Spread 2/3 cornbread in a greased 9 x 13-inch pan. Top with grated Cheddar or Colby cheese. Top with meat and vegetable mixture. Top with remaining cornbread. Bake at 350° for 25 to 30 minutes. Check by inserting a toothpick.
Spray large skillet with nonstick cooking spray. Over medium heat cook chicken in prepared skillet 8 to 10 minutes until browned and no longer pink. Remove from skillet; keep warm. In 1-cup measuring cup place reserved peach syrup; add enough water to make 1/2 cup. Stir in cornstarch, ginger root and salt. In same skillet cook peach syrup mixture, stirring constantly until thickened. Add reserved chicken, water chestnuts and pea pods. Cook until heated through. Serve over hot rice.
Remove the crusts and butter the bread. Grease a baking dish and line the base and sides with slices of the bread. Sprinkle with the orange juice and rind. Add half the sultanas, another layer of bread, the rest of the sultanas and then more bread (if you have any left). Beat eggs well in a bowl. Add milk and sugar and pour into the baking dish. Sprinkle with cinnamon or nutmeg. Bake in preheated oven at 400° for 30 minutes or until set and browning nicely.
Melt unsweetened chocolate and margarine over low heat. Stir in remaining ingredients. Pour into unbaked pie shell. Bake at 350° for 30 minutes.
Drain and discard liquid from all beans. Mix well. Bring to a boil the sugar, salt, pepper, vinegar and oil. Mix all ingredients together and put in refrigerator overnight. Will keep several days.
In a 4-quart Dutch oven, brown the beef and pork. Drain off excess fat. Add undrained chili or kidney beans and tomatoes, chopped onions, garlic, chili powder, sugar, red pepper and vinegar. Cover and simmer chili for 1 hour, stirring frequently to avoid scorching. Serve in bowls topped with shredded Cheddar cheese and sour cream (optional). Makes 6 to 8 main dishes.
Melt margarine and chocolate together; gradually beat in sugar. Add eggs, one at a time, beating well after each addition. Add vanilla. Sift flour with salt; add to chocolate mixture, along with the nuts. Spread in buttered 9 x 9 x 2-inch pan. Bake in moderate oven (350°) for about 30 minutes, or until done. Cool and cut in 1 1/2-inch squares. Store in airtight container. Can be frozen. Makes 36.
Allow cream cheese, butter and eggs to reach room temperature. Mix cream cheese, butter and sugar until smooth. Add eggs, one at a time, mixing well after each. Add salt and vanilla flavoring. Stir in flour, gently by hand. Cook at 325° for 1 hour.
Bring to a boil and add 1 cup self-rising flour. Roll out to fit pie plate.
In a 9 x 13-inch Pyrex dish, layer shredded lettuce, thinly sliced red onion and mayonnaise mixture (mayonnaise, sugar and salt); sprinkle bacon bits, broccoli and cheeses. Cover with Saran Wrap and chill in refrigerator for 2 hours before serving.
Mix cake according to directions. Divide batter into two 9 x 13-inch pans. Cook according to package directions. Use one cake only. Freeze the other cake for later use. Using the handle of a wooden spoon, poke holes throughout the cake. Cover holes well with Hershey's syrup. Crush Oreo cookies and sprinkle over cake. Mix pudding with milk and pour on top. Refrigerate. When ready to serve, cover with Cool Whip and garnish with chocolate chips, crushed Oreos or syrup.
Salt and pepper chicken and dip in melted butter. Mix rice with soup and spread in large shallow buttered casserole dish. Top with chicken breasts and bake at 350° for 2 hours.
Mix pretzels, honey and butter; press into a 13 x 9-inch cake pan. Bake at 400° for 7 minutes. Cool.
Season chicken with salt and pepper while boiling. Place deboned chicken in a greased casserole dish. Top with combined broth, chicken soup and vegetables. Combine flour, milk and margarine. Pour over mixture. Bake 1 hour at 350°. Makes its own crust.
Shake well in jar or mix in blender. Store in refrigerator. Yield: approximately 1 1/2 cups.
Prepare cake as directed (adding flour), using only the whites of the required eggs. Substitute the amount of required oil with an equal amount of applesauce. Follow directions for mixing on cake mix package and pour into lightly sprayed or buttered pan. Bake according to directions. Cool before removing from pan. Frost, if desired.
In frypan, fry potatoes and onions in butter until 3/4 done or heated through and turning brown. Sprinkle meat, mushrooms and pepper on top. Steam a few minutes until heated through. Pour eggs over all and when almost cooked, sprinkle cheese on top. When melted, it's done. Serves 4 to 8.
Cream Crisco and sugar. Stir in dry ingredients (that have been sifted together); add flavoring.
Combine mustard and jelly in 1-cup glass measure. Cover with plastic wrap; cook on 60% power for 3 minutes. Cut each frankfurter diagonally into 8 slices. Place butter and franks in 1-quart glass casserole; cover. Cook on High for 4 minutes. Let stand 2 minutes. Serve hot on toothpicks. Makes about 40 pieces.
Cook macaroni and drain. Add butter, canned milk, and 2% milk. Add eggs, cheese (save some for the top), and salt and pepper. Mix together well and put in crock pot. Cook on low for approx. 3 hours.
Combine flour, baking powder, salt, butter, egg, milk and pudding and beat for 2 minutes. Pour mixture into a 9-inch pie plate sprayed with Pam. Place drained peaches on batter.
Thaw and drain broccoli. Mix all ingredients. Bake at 350° for 20 minutes, covered. Uncover and bake an additional 10 minutes.
Heat oven to 400°. Mix flour, brown sugar, baking powder and salt in large bowl. Combine cereal and milk in another bowl. Let stand 3 minutes. Stir in egg whites and oil. Add to flour mixture. Stir just until moistened (batter will be lumpy). Spoon batter into cupcake papers or greased muffin pan, filling each cup 2/3 full. Bake 20 minutes or until golden brown.
Place cream cheese in bowl. Sprinkle with quite a bit of cumin and garlic powder. Sprinkle lightly with red pepper. Use tomatoes and green chilies out of Ro-Tel. Mix well. Fold in drained shrimp. Serve with crackers or chips.
Brown meat and onion. Add the next 4 ingredients. Simmer 15 minutes. Add 1/3 of the shredded cheese. Season to taste. (We like it hot!) Line a baking dish with corn chips. Pour soup over chips and sprinkle with the remaining cheese. Bake until hot at 350°.
Take pie crust; chill for 20 minutes. While pie crust is chilling, place cream cheese in a large bowl. Let stand to soften. When cream cheese is soft, mix with mixer. Add sugar to taste until good consistency is desired. Spread some of the cream cheese on pie crust, then place 1/2 of the blueberry filling in the crust, then add the rest of the cream cheese over filling very carefully. Put the rest of the blueberries on top. Chill for 1 1/2 hours, covered.
Mix together the peanut butter, butter, vanilla and powdered sugar. Roll into balls. Melt the shortening and chocolate chips. Dip the balls into chocolate and leave on wax paper to set.
Put all ingredients in mixing bowl at the same time. Mix with spoon (do not use electric mixer). Put in an 8-inch pie crust and bake at 350° for 30 to 40 minutes.
Soak bananas in pineapple juice for 10 minutes. Mix crushed crackers with 1 stick melted oleo. Beat eggs, sugar and 2 sticks melted oleo together for 15 minutes. Arrange in layers: graham cracker crumbs, sugar mixture, bananas, drained pineapple and Cool Whip. Sprinkle with nuts. Chill 8 hours.
Spread over filling; bake at 425° for 10 minutes. Cool and chill well.
Mix together all ingredients except corn flake crumbs and butter. Put in 9 x 13-inch baking dish. Top with corn flake crumbs mixed with 2 tablespoons butter. Bake 45 to 50 minutes at 350°.
Saute celery and onion in butter in a large Dutch oven until tender. Add rest of ingredients; cover and simmer about 20 minutes or until vegetables are tender. Remove from heat and mash vegetables with a potato masher (I don't). Add milk and cheese. Cook, stirring constantly, until cheese is melted. Yields 10 cups.
Combine punch and lemonade. Freeze in ice trays. Add ginger ale over ice cubes just before serving.
Prepare Chocolate Crumb Crust. Heat oven to 300°. Stir together butter and cocoa until smooth; set aside. In large bowl, beat cheese. Add cocoa mixture and beat well. Gradually beat in sweetened condensed milk until smooth. Add eggs and vanilla; beat well. Pour into prepared crust. Bake 1 hour and 5 minutes. Remove from oven to wire rack; loosen cake from rim. Refrigerate. Garnish with whipped cream and a little cocoa around top edge. Refrigerate leftovers.
Season chicken with salt and pepper and place in a shallow baking dish. Mix lime juice, salad dressing and butter and pour over chicken. Cover and bake at 350° for 1 to 1 1/2 hours. Remove cover 15 minutes before serving. Serve with plain or seasoned rice.
Cook first 5 ingredients for 5 minutes on low heat. Then add vanilla. Add Rice Krispies and chopped nuts. Make mixture into 1-inch balls and roll in coconut. Refrigerate. Will keep a long time.
Cream margarine and sugar in a mixing bowl. Beat eggs, milk and vanilla. Stir in squash (mixture will be thin). Pour into a greased 11 x 7 x 2 baking dish. Bake uncovered at 350° for 45 minutes or until almost set.
Put eggs in a bowl, and beat with a fork. Wash and peel carrots, and grate into bowl. Add rest of ingredients, and mix well.
Saute garlic, onion, carrot, celery, parsley, basil and oregano in a small amount of water until vegetables are tender. Add tomatoes, beans and rice.
Combine sugars, cream of tartar, salt and milk. Stir over low heat until sugar dissolves. Cook to 235° to 238°, approximately 12 minutes. Add butter, extract and pecans. Beat until creamy. Drop from large spoon onto buttered surface or waxed paper. Makes 1 1/2 to 2 dozen pralines.
Mix all ingredients in large bowl. Put into 9 x 13-inch Pyrex dish. Bake 1 hour at 350°.
Combine ingredients, except cooked meat or poultry, in a soup pot or pressure cooker. Cover and cook 50 to 60 minutes (or 15 to 20 minutes, under pressure, according to manufacturer's directions). Season to taste and stir in diced meat, if desired; heat through. Makes 4 meal-size servings.
Mix together cornstarch and cold water in small saucepan. Stir in boiling water. Cook over medium heat, stirring constantly for about 2 minutes or until thickened. Remove from heat and cool. Add cream of tartar to egg whites, beat until soft peaks form. Gradually add sugar and continue beating. Add cornstarch mixture all at once. Beat until well blended and very stiff. Spread over pie filling and bake 15 to 18 minutes in 350° oven until lightly brown.
In crock-pot, mix soup mix, basil, garlic and tomatoes. Add vegetables, coat good with sauce. Sprinkle chicken with paprika. Put on top of vegetables. Cook until chicken is tender.
In skillet, cook beef, onion and green pepper together. Drain excess grease. Combine meat mixture with remaining ingredients in Dutch oven. Cover and simmer for 1 to 1 1/2 hours. Serves 8.
Make sure the cornstarch is blended well in the warm water. Mix all ingredients together in a small saucepan. Cook until it thickens. Cool mixture. Place in refrigerator until ready to spread. (I usually prefer to make the filling before making the cake, then it is ready once the cake cools.) Spread this filling between cake layers only.
Mix ingredients in order, except last cup of sugar. Stir in last cup of sugar by hand. Roll into balls and dip top in sugar. Bake at 350° for 10 minutes. (Just bake until the bottoms start to turn brown, then remove the cookie sheet from the oven and leave the cookies on the cookie sheet for a little while.)
Mix together sugar, vinegar, oil and salt and pepper. Pour over drained vegetables. Toss well; chill overnight. Toss again just before serving. Makes 4 to 6 servings.
Dissolve lemon Jell-O in boiling water and orange juice real good. Mix	all ingredients together. Pour into a mold and let set in refrigerator until molded.
In deep narrow saucepan, melt butter and sugar; boil to 300°, hard candy stage. Stir constantly. Pour into greased 9 x 9-inch pan. Layer chocolate over hot candy; spread evenly when melted. Sprinkle with pecans; press lightly. Refrigerate 1 hour (no longer). Turn out and break into pieces.
Cook potatoes tender. Place in a serving bowl; keep warm. Meanwhile, melt butter; stir in parsley and lemon juice. Pour over potatoes; stir lightly to coat.
Spread pecans in a shallow pan, and roast in a slow oven (325°) for about 10 minutes. Pecans should be crisp, but not really browned. Stir pecans twice during baking.
Sift flour, salt and baking powder 3 times. Cream margarine and shortening well. Beat in sugar. Add eggs, one at a time, beating well after each addition. Add flavorings and blend. Add sifted dry ingredients alternately with milk, starting and ending with flour. Beat well and pour into a greased and floured 10-inch tube pan. Bake at 325° for 70 minutes. Cool 15 minutes before removing from pan.
Blend the strawberries, ReaLemon and simple syrup in blender and chill. To serve, add the ginger ale. This makes 2 1/2 quarts.
Combine cream cheese, relish, pimento and onion. Spread mixture thinly on each bologna slice; stack several slices. Wrap with plastic wrap; chill or freeze. Cut in small wedges with very sharp knife.
Heat butter and whiskey together. Add other ingredients. Put in refrigerator to get semi-hard. (Make balls about large marble size.) If sticky, use powdered sugar on hands.
Cut frozen pound cake horizontally in 5 or 7 layers. Melt chocolate bits over low heat. Remove from heat and add instant coffee and sour cream. Frost each layer, stacking one on top of another to rebuild loaf. Frost entire cake. Chill.
Cook onion, celery and garlic in hot oil until tender, but not brown. Add tomatoes, tomato sauce and seasonings. Simmer 45 minutes, uncovered. Mix cornstarch and water. Stir into sauce. Cook and stir until mixture thickens. Add shrimp, green pepper and parsley. Simmer for 5 minutes or until shrimp are done. Serve with cooked rice. Serves 5 to 6 people.
Mix together sugar, milk and butter in a saucepan. Over low heat, bring mixture to a boil, stirring constantly and then cook for 3 minutes. Remove from heat; add marshmallow cream and peanut butter, mixing well. Pour into a buttered pan and cool completely. Cut into 1-inch squares.
Bake cake as directed. When done, poke holes in cake. Pour Eagle Brand milk over top. Add crushed candy bars and then caramel topping. Gently spread over cake.
Remove metal lid from marmalade jar. Place jar in microwave oven. Cook marmalade about 1 1/2 minutes or until heated throughout and marmalade melts. Cut each wiener crosswise into 4 pieces. Divide the round side of the wiener into fourths and cut into the edge 1/2 inch. Place marmalade and wieners in an 8-inch ovenware cake dish. Stir. Cook in microwave oven 4 to 5 minutes or until wieners are hot. Stir once during heating. As the wieners heat, the cut ends spread apart and curl. Add toothpicks and they are ready to serve. Recipe yields 40 pieces.
Saut onions and celery in butter. Add chicken broth, carrots and Tabasco and simmer 30 minutes. Add potato soup, cheese and sour cream. Simmer 15 minutes.
In a casserole dish, mix all of the ingredients, except the bread. Break the bread into pieces and drop into mixture to make thick consistency, but not too dry. Sprinkle some cinnamon on top and put some butter. Bake for 30 minutes.
Brown roast on all sides in a skillet with a little oil. Combine all ingredients and mix well. Pour over meat. Cover and cook in small roaster at 325° for 2 hours or until done. Baste at 1 hour, 1 1/2 hours and 1 3/4 hours. Use sauce to pour over a side dish of rice.
In a large skillet, brown meat. Add onion; cook for 5 minutes. Stir in the rest of the ingredients. Simmer for 1 hour on low heat.
Mix flour, 2/3 cup sugar and salt. Gradually add milk. Cook over moderate heat, stirring constantly until moisture thickens and boils. Cook 2 minutes and remove from heat. Add a small amount to egg yolks. Stir into remaining hot mixture. Cook 1 minute, stirring constantly. Add butter and vanilla. Cool slightly. Pour into baked pastry shell. Cool. Cover with meringue made of egg whites and 6 tablespoons sugar. Bake in moderate oven (350°) 12 to 15 minutes.
Melt butter in a 10-inch nonstick pan with cover, then break up noodles into pan; lightly brown egg noodles. Then stir in rice and broth. Bring to a boil, then cover pan and lower heat until broth is almost all gone. Remove pan. Cover and stir up the rice until all the broth is gone, then service. Makes 4 to 6 servings.
Mix Hi-C and ginger ale. When ready to serve, add sherbet. Cherries or crushed pineapple can be added for variation.
*Or place 1 1/2 teaspoons vinegar in 1/2 cup measure; fill with milk.
Mix together in a large bowl by hand. Pour in a greased and floured Bundt pan or loaf pan. Bake at 400° for 35 to 40 minutes.
Preheat oven to 350°. Lightly grease 13 x 9-inch baking pan; set aside. Brown ground beef in medium skillet over medium-high heat. Add onion and garlic. Saute 3 to 4 minutes. Drain off excess fat. Remove from heat and add spinach, cottage cheese, eggs, salt and pepper (to taste). Stir until well mixed. Fill each shell with 1/4 cup meat mixture. Place filled shells in prepared baking pan. Pour spaghetti sauce evenly over filled shells. Sprinkle Parmesan, then Mozzarella, over all. Bake 30 minutes.
Mix all ingredients together and pour over chuck roast. Cover and bake at 300° for 6 to 7 hours. Tear apart and pick the fat out.
Pour Rose wine and club soda into large pitcher; stir just to combine. Using a sharp knife, remove skin from lemon in one spiral. Spear one end of spiral with metal skewer. Wind	peel around skewer and spear other end.	Top with lemon wedge. Stand in	pitcher. Serve in wine glasses or tall ice filled glasses. Makes about 6 (6 ounce) servings.