HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine evaporated milk and chocolate, broken, in a small saucepan. Place over low heat, stirring constantly, or whisk, until chocolate is melted. Sprinkle gelatin onto water in small bowl. Allow to soften a few minutes. Add to hot mixture in saucepan. Heat to dissolve gelatin. Cool 5 minutes. Beat in egg yolks, one at a time. Stir in orange rind and vanilla. Chill until mixture mounds from a spoon. Beat egg whites until foamy; gradually add sugar, 2 tablespoons at a time, beating until meringue is stiff, but not dry. Fold meringue into chocolate mixture. Spoon into 6 dessert dishes. Chill at least 2 hours. Garnish as desired.
Mix together; let stand 5 to 10 minutes. Fill pan 2/3 full with banana mixture. Let rise for 20 minutes. Bake 35 minutes at 350°.
*To make liquid yeast, make as follows: 1/2 cake yeast dissolved in hot water to make 1 tablespoon.
Mix cooked chicken with sauce. Layer chicken on tortilla. Top with coleslaw or shredded cabbage. Roll up and eat.
Combine all ingredients (except bread crumbs) and put in a 13 x 9-inch buttered baking dish. Refrigerate overnight. Remove from refrigerator 1 hour before baking. Sprinkle bread crumbs over top and bake, uncovered, at 350° for 35 minutes.
Mix all ingredients in a large bowl. After they are well mixed, drop by tablespoon into hot oil. Using a slotted large spoon, move fritters around in hot oil until they are golden. Remove to paper towels to drain. Sprinkle with maple syrup and/or powdered sugar.
In blender, combine banana, juice, ice and milk. Cover and blend well. Serve frothy and cold.
Combine cake mix, oil and eggs in large bowl. Stir in morsels and pecans. Drop by tablespoon onto greased baking sheet. Bake in preheated 350° oven for 8 to 10 minutes or until centers are just set. Let stand for 2 minutes. Cool completely.
Spread rolls in bottom of lightly greased pizza pan, pressing together to line bottom of pan. Top with sausage, potatoes, cheese, onion and green pepper. Combine eggs, milk and seasonings. Pour over pizza. Bake at 370° for 25 to 30 minutes.
Heat oven to 400°. Spray cookie sheet with cooking spray. Beat egg with a fork. Add remaining ingredients and mix until well blended. Shape in 8 patties. Place on the cookie sheet and bake 10 to 12 minutes, turning once until golden brown on both sides.
Cook and stir ground beef and onion until meat is brown and onion tender. Stir in salt, pepper, beans, and soup. Bring to boil and stir.
In medium skillet, cook and stir green pepper and onion in butter over low heat until onion is tender. Stir in tomato sauce, sugar and seasonings. Simmer 10 minutes or until sauce is thickened. Keep warm over low heat. Pour over top of standard omelet.
Melt butter in a 9 x 9-inch pan; mix in brown sugar and pineapple. Beat yolks; add sugar. Add flour (with salt and baking powder) alternately with juice. Fold in stiffly beaten egg whites. Pour over pineapple mixture. Bake at 375° for 35 to 40 minutes.
Melt butter or margarine in a 13 x 9-inch pan. Pour butter into bowl. Pour pie filling into pan. Sprinkle dry cake mix over this, then the pecans. Drizzle butter over all. Bake 30 minutes at 400°.
Mix eggs, butter, sugar and sour cream. Sift dry ingredients together and add blueberries to the mixture. Fold blueberry flour mix into egg mixture until blended. Fill greased muffin tins 3/4 full. Bake at 375° about 25 minutes. Makes 12 to 14, depending on size of tins. Sprinkle bits of topping on each muffin.
Coat chicken in melted butter.	Roll in crumb mixture.	Spread on single layer baking sheet that has been coated with oil. Bake at 350° for 10 to 15 minutes.
Mix first 7 ingredients together in saucepan. Heat through. Add clams and continue to heat until clams are heated through. Serve hot on Triscuits.
Cook wild rice in covered pan with 1 1/2 cups water. Melt butter in saucepan. Simmer garlic and onion. Add carrots; cook until tender. Add flour; cook over low heat. Pour in chicken broth. Add thyme, bay leaf, nutmeg, salt and pepper. Simmer for 20 minutes. Add half and half or milk; heat. Fold in rice mixture.
Pour sugar over apples and let set for about 30 minutes. Mix in oil, eggs, flour, soda, salt, spices, and flour. Add pecans and mix well. Bake in a greased floured bundt pan at 325° for 1 1/2 hours.
Cook sugar, Karo, peanuts and canned milk to soft ball (230°). Remove from heat and add oleo, vanilla and red food coloring. Beat until begins to thicken and hold shape. Drop by spoon on buttered waxed paper.
Cook carrots until tender. Drain and cool. Add chopped onion and green pepper. Mix remaining ingredients well. Pour over carrot mixture and chill. Keeps well for a week or more.
Blend meat lightly with mayonnaise, lemon juice and onion; mix. Add celery and almonds. Mix it all and put in baking dish. Top with 1 cup crushed potato chips and 1/2 cup grated Parmesan cheese. Bake at 450° for 10 minutes. I double everything! Even better leftover and cold. Great for lunch.
Mix peanut butter, sugar and Karo together. Bring to a boil, stirring constantly. Then stir in Rice Krispies; mix well. Spread on greased cookie sheet. Let cool.
Melt butter in a skillet. Add pineapple and sugar, stirring until sugar melts. Dip one side of each shortcake into mixture. Place each on plate, coated side up. Spoon pineapple from skillet onto each.
Combine first 3 ingredients in a 2-cup glass measure. Microwave at High, uncovered, 1 minute. Add barbecue sauce, preserves and vinegar; microwave at High 2 to 3 minutes or until preserves melt.
Cream the sugar, vanilla and cream cheese together in a bowl. Fold in the Cool Whip. Layer sliced bananas in bottom of pie crust. Yummy, yummy.
Mix well. Have fish wet and roll in flour mix. Fry in hot oil. You may want to use more spice. If so, add more lemon pepper, red pepper and seasoned salt to your taste.
Bake cake according to directions on package, using 2 (9-inch) round pans. Cool completely. Beat egg yolks slightly and pour into heavy 2 to 3-quart saucepan. Add sugar, butter, vanilla and milk. Stir together well; cook and stir over medium heat until thickened, about 10 to 12 minutes. To help thicken, you may add 2 to 3 tablespoons cornstarch. Add to ingredients before starting to cook. Remove from heat; add coconut and chopped pecans, stirring well to mix. Cool completely and spread between layers. Spread the rest over top and sides of cake.
Cook noodles using package directions. Drain. Combine noodles, tuna, mayonnaise, celery, onion, pimento and salt. Blend cream of celery soup and milk. Heat through. Add processed American cheese, shredded. Heat and stir until cheese melts. Add to noodle mixture. Turn into 2-quart casserole. If desired, top with with toasted almonds. Bake uncovered at 425° for 20 minutes. Makes 6 servings.
In a medium pan, melt butter.	Stir in brown sugar and milk. Bring to a boil	and boil for 2 minutes. Remove from heat. Stir in peanut butter and vanilla.	Mix in confectioners sugar (beat until smooth). Spread into buttered 9-inch square pan. Chill until firm and cut into squares.
Mix shortening with fork until crumbly. Add milk. Mix enough to set dry ingredients. Drop dough from tablespoon on greased baking sheet. Bake at 450° for 10 to 12 minutes until browned. Makes 12 biscuits.
Cream sugar and shortening. Add applesauce, molasses, eggs and lemon juice. Sift flour with baking soda, salt and spices. Dredge raisins in flour. Add flour slowly to batter. Beat. Add raisins, citron and nuts. Gumdrops optional. Bake at 300° to 325° for 2 hours.
Melt 1/3 cup chocolate chips; set aside. Grease and flour bottoms of 2 (9-inch) cake pans. Combine graham cracker crumbs and melted	butter. Stir in walnuts and 2/3 cup chocolate chips; set aside. Combine flour, soda	and salt; set aside. Cream butter, gradually add 1 1/2 cups sugar; cream well. Add eggs, one at a time, beating well. Blend in melted chocolate chips and vanilla. Add dry ingredients alternately with buttermilk (starting and ending with dry ingredients). Pour 1/2 batter into each pan. Sprinkle with crumb mixture. Bake at 375° for 30 to 40 minutes. Cool. Wrap in wax paper and refrigerate. Mix whipping cream for approximately 2 minutes with 4 tablespoons sugar and put in between layers and on top of cake.
Mix shortening and chocolate together. Add honey, vanilla, sugar and eggs; mix well. Sift and then combine flour, baking powder and salt with other ingredients. Place batter in well-greased square pan. Bake at 300° for 45 minutes. Cool, cut and serve.
Mix together the flour, sugar and butter. Set aside 1 cup of this mixture for topping. Crush or break into small pieces the 6 candy bars. Add candy and nuts to flour and sugar mixture. Mix all other ingredients together and pour into greased and lightly floured baking dish. Add topping mix and bake for 40 minutes at 350°. Very rich but delicious.
Drain beans and combine all into Dutch oven-style roaster. Add brown sugar, tomato soup, tomato paste, barbecue sauce and sausage. Top with bacon. Bake 1 1/4 hours at 300°.
Mix vinegar, salt and water to rowing boil. Put garlic buds, pepper and dill in bottom of jar. Pack cucumbers in jars. Pour real hot mixture over this and add alum on top; seal. Allow to settle 4 to 6 weeks before eating.
Line a 9 x 11-inch baking dish with half soft tacos. Brown hamburger, drain fat. Add seasoning (follow directions on taco dinner package); mix well. Add hamburger to baking dish; top with green chilies. Add remaining soft tacos. Top with shredded Mozzarella cheese. Serve like tacos. Bake at 350° for 30 to 45 minutes.
Mix well and pour in iron skillet. Bake at 400° for 20 minutes.
Mix all ingredients in a large saucepan on stove. After well blended, transfer to crock-pot, cook on low for 2 hours or until spinach is tender. If mixture is too thick, you can add some milk.
Dissolve Jell-O in 2 cups hot water. Add pineapple and oranges including juice. Pour into serving dish. Immediately sprinkle with marshmallows. Whip cream and fold mayonnaise into it. Smooth over top of marshmallows. Grate cheese and sprinkle over top. Refrigerate overnight.
Dip chicken in sauce. Bake uncovered at 350° for 45 minutes. Separate rolls; roll each one into a 5-inch circle. Dip chicken in pizza sauce again; roll in cheese. Place on round of dough. Pull dough around chicken and pinch together, leaving bony end of drumstick uncovered for finger eating. Bake uncovered for 20 minutes.
Drain beans in strainer. Pour in 9x13 baking dish. Fry bacon, drain and put back in skillet and add the ketchup and brown sugar. Mix well, cover and let simmer for approximately 15 minutes. Pour mixture over beans and mix well. Bake uncovered for 40 minutes at 350.
In large skillet, heat 2 tablespoons oil. Add chicken and half of soy sauce. Cook until chicken is done, about 5 or 6 minutes; set aside. In another large skillet, heat remaining oil. Add vegetables, almonds and remaining soy sauce. Cook about 7 to 10 minutes. Add chicken during last few minutes to reheat. Serve with rice. Makes 4 to 5 servings.
Combine broccoli, cauliflower and onions. Toss well. Combine remaining ingredients, mixing well. Pour over vegetables. Cover and refrigerate overnight.
Dice onion and green pepper very finely. Mix in cream cheese and pineapple. Season with salt to taste. Shape into ball. Roll in nuts. Refrigerate about 1 hour.
Sprinkle 1 tablespoon of orange juice in center of each shell. Cover and refrigerate. Combine remaining juice with strawberries and sugar; mix gently. Cover and chill 1 hour. Divide strawberries equally into shells. Pour over any remaining liquid. Whip the cream until stiff. Fold in Cointreau. Spoon over strawberries. Serve immediately, garnished with whole berries. Yields 6 servings.
In large mixing bowl combine oat bran, flour, sugar, baking powder, baking soda, salt and cinnamon. Mix thoroughly; set aside. In small bowl, lightly beat egg with a fork; stir in milk, salad oil and grated orange peel. Pour all at once into flour mixture; stir just until dry ingredients are moistened. Fold in apple. Fill 15 greased (with Pam) medium size muffin cups 1/2 full. Bake in preheated 400° oven until done, about 20 minutes. Yields 15 muffins, 110 calories each.
Mix all ingredients together. Pierce the flank steak. Let steak marinate at least 1 hour and up to 8 hours. Refrigerate while marinating. Turn periodically. Broil until done to your liking.
Parboil onions in small amount of water. Drain well. Blend with beaten eggs, milk, Cheddar cheese, sugar, salt and pepper and a dash of Lawry's seasoning salt, if desired. Pour into pastry shell; decorate with thin slices of tomatoes. Bake at 350° for 25 minutes.
Warm Dr. Pepper in a coffee mug. Stir in cinnamon stick. Add maraschino cherry and sprig of green mint.
Pierce a small hole in the large end of each egg shell and lower the eggs gently into boiling water. As the water returns to the boil, roll the eggs around for 2 minutes to help set the yolks. Cook for a further 8 minutes. Drain, then set in cold water until ready to shell. Shell the eggs; halve them lengthwise and remove the yolks. Mash the yolks with the remaining ingredients except the breadcrumbs, butter and parsley. Pipe or spoon the mixture back into the whites. Sprinkle the breadcrumbs on top and drizzle with melted butter. Place under preheated broiler for about 3 minutes until crisp and golden brown. Serve garnished with parsley.
Mix 1/2 cup of sugar, the flour and cinnamon. Add to half of the apples. Toss to coat. Turn apple mixture into pie shell, mounding slightly in center. Arrange remaining apples on top, slightly overlapping in concentric circles. Sprinkle with remaining 2 tablespoons of sugar. Bake on middle rack in preheated 400° oven for 40 to 50 minutes, until crust is browned and apples cooked through. If necessary, cover the crust with strips of foil to prevent excessive browning. Stir jelly over low heat until melted; brush on top of hot pie.
Heat oven to 400°. Lightly grease pie plate. Heat beans in 1-inch of salted water (1/2 teaspoon salt to 1 cup water) to boiling. Cook, uncovered, for 5 minutes. Cover and cook until tender (5 to 10 minutes). Drain. Mix beans, mushrooms, onion, garlic and cheese in pie plate. Beat remaining ingredients until smooth (15 seconds in blender on high speed or 1 minute with hand mixer). Pour into pie plate. Bake until golden brown or until knife inserted halfway between center and edge comes out clean (30 to 35 minutes). Let stand for 5 minutes before serving.
Using pie blender, cut shortening into flour and salt. Blend well, then add 3/4 to 1 cup of cold water. Mix well with fork. Roll out on floured board. Use generous amount of flour on board. Dough will be sticky. Makes 2 double crust pies. For pie shell, bake at 425° for 10 minutes. For double crust pie with filling, bake at 425° for 10 minutes and then 35 minutes at 350°. For a nice brown crust, I sprinkle sugar on the unbaked crust.
Stir-fry hamburg. Drain grease. Add beans. Put mixture in large bowl. Add lettuce (chopped), onion (chopped), avocados, 1 cut up tomato and shredded cheese.
Combine first three items in large saucepan over low heat. Stir constantly. Bring to boiling point. Boil gently for 238°. Remove from heat. Add butter and vanilla without stirring very much. Let stand to cool (lukewarm). Beat until candy no longer shines and starts to hold its shape. Stir in nuts, cherries and coconut quickly. Turn into a greased pan and cut into squares.
Mix together thoroughly the shortening, brown sugar, egg yolk and vanilla.	Stir in salt and flour. Chill dough. Roll into 1-inch balls.	Place about 1 inch apart on ungreased baking sheet. Bake in a 375° oven for 5 minutes.	Remove from oven and quickly press thumb gently on top of each cookie. Return	to oven and bake 8 minutes longer. Cool. Place in thumbprint a bit of chopped fruit, jam, tinted confectioners sugar icing or Hershey's Kisses. If desired, sprinkle with confectioners sugar before serving.
Preheat oven to 350°. In small bowl, combine flour, cocoa, baking soda and salt; set aside. In large mixing bowl, beat butter, sugar, brown sugar and vanilla extract until creamy. Add eggs, one at a time, beating well after each addition. Gradually add flour mixture. Stir in white chocolate. Drop by rounded tablespoonfuls onto ungreased cookie sheet. Bake 9 to 10 minutes until edges are lightly browned. Let stand 2 minutes before removing from cookie sheets; cool completely. Makes about 2 1/2 dozen cookies.
Heat oven to 350°. In a large deep saucepan, cook noodles to partially cooked stage.
Put oil in measuring cup. Fill to top with milk. Add salt and baking powder. Work in flour to roll out. Lay a saucer upside down on dough and cut around it. Lay fruit on half of circle. Turn over and pinch edges together to seal. Cook in hot oil on one side. Turn and finish cooking on other side. Drain on paper towel.
Mix the first 5 ingredients together. Cream the shortening and sugar together. Add eggs, one at a time. Beat 1 minute after final addition of eggs. Add the sour milk and vanilla alternately with the flour mixture. Mix the pecans and raspberries into a cake batter. Bake in 2 (8-inch) round pans or a 9 x 13 pan at 350° for 30 to 40 minutes. Watch carefully.
Mix sugar, butter, milk and cocoa together and boil for 1 minute; set aside. Mix together peanut butter, oats and vanilla. Pour candy mixture over oats and vanilla. Mix and spoon out.
Preheat oven to 425°. Brown beef in a 12-inch cast-iron frying pan. Add soup, onion and Worcestershire sauce and simmer for 5 minutes. Sift the flour, cornmeal, baking powder and salt together into bowl. Add shortening and milk and beat until smooth. Pour over the ground beef mixture and spread to within 1/2-inch of edge of pan. Top with pepper rings. Bake at 425° for 15 to 20 minutes. Makes 6 servings.
Preheat oven to 350°. Beat sugar, corn syrup and margarine in large bowl. Add egg substitute and vanilla; mix well. Set aside. Combine flour, baking soda and salt in medium bowl. Add to sugar mixture; mix well. Form dough into 2 (1 1/2 inch wide) rolls. Wrap in plastic wrap. Freeze 1 hour. Line baking sheets with parchment paper. Cut dough into 1/4 inch thick slices; place 1 inch apart on prepared cookie sheets. Sprinkle with cookie decorations, if desired. Bake 8 to 10 minutes or until edges begin to turn golden brown. Cool on wire racks. Makes 4 dozen cookies.
Blend together soy sauce, sherry, water, ginger and garlic in a bowl. Mix with chicken and let stand 30 minutes. Pour oil into electric frying pan or wok. Heat about 5 minutes, then add the marinated chicken, onions, mushrooms and snow peas. Saute about 5 minutes, stirring constantly, until the chicken is tender and the vegetables are crisp. Contains 250 calories per serving.
Butter a 2 1/2 quart casserole dish and add the ingredients in	order given: potatoes, onions, hamburg, noodles, tomatoes, salt, pepper, oregano and parsley.
Gently remove cabbage leaves. Simmer leaves in large, covered skillet for about 10 minutes (in water). While leaves are cooking, mix ground beef and turkey and seasonings. When leaves are soft, remove from water. Spoon mixture in leaves and roll. Simmer in covered skillet with 1/2 cup water for about 45 minutes.
Mix flour with brown sugar; mix a little cream with egg yolk. Beat well. Mix in milk and butter. Cook in double boiler until thick. Add vanilla at end of cooking.
Put fish in glass bowl. Combine remaining ingredients except marmalade and arrowroot and mix to dissolve orange juice concentrate. Reserve 1/2 cup for sauce; pour remaining mixture over fish. Cover and marinate 45 minutes or longer, turning at least once in refrigerator. Preheat oven. Remove fish; place on broiler pan. Add 3 tablespoons of marmalade to marinade; heat. Broil fish 10 to 15 minutes, until fish flakes, basting several times during cooking. Heat reserved orange sauce in small saucepan with arrowroot and marmalade until thick. Pour sauce over fish. Serve.
Combine chocolate, sugar, syrup, salt and milk in buttered 3-quart saucepan. Cook over low heat, stirring until sugar dissolves and chocolate melts. Cook to 234° or until mixture reaches soft ball stage, without stirring. Remove from heat; add butter (don't stir) and cool until just warm. Pour into small mixing bowl. Add vanilla; beat until mixture is of spreading consistency. Frosts tops and sides of two 8 or 9-inch cake layers.
Place broccoli in a 12 x 8 x 2-inch baking dish. Cover tightly with heavy-duty plastic wrap; fold back a small corner of wrap to allow steam to escape. Microwave at High 2 to 3 minutes. Rearrange spears. Cover and microwave at High an additional 3 to 4 minutes. Drain broccoli and set aside.
Peel and cut eggplant in pieces. Boil until tender and drain. Mash eggplant and butter. Add beaten egg, onion, grated cheese, milk, saltines, salt and pepper. Mix well. Pour into casserole dish and cook 30 to 40 minutes at 350°.
Scald milk and water and let cool. Crumble in 1/2 large cake of yeast; set aside. Mix together flour, margarine, salt and 4 beaten egg yolks. Add yeast mixture (dough will be sticky).
Sift cocoa, Quik, and sugar. Add rest of ingredients. Shake well.
Add vanilla extract to coffee in a container. You can shake to mix. Repeat with almond extract; shake to blend thoroughly. Brew and enjoy.
Place bacon on piece of wax paper so that edge of one overlaps the other. Combine beef, onion, egg and cheese. Season with ketchup, Worcestershire sauce, salt and pepper. Mix, then press and form into an approximate 10-inch roll. Place roll on bacon strips; wrap bacon around roll and fasten with toothpicks. Slice so that pieces of bacon circle each patty. Broil or grill about 5 minutes on each side. Serves 10.
Drain Veg-All and mix with next four ingredients. Pour into an 8 x 8 baking dish.	Sprinkle top with crushed Ritz crackers. Pour melted margarine over crackers. Bake at 350° for 30 minutes.
Mix together sugar, flour, eggs, soda, nuts, and pineapple. Bake at 350 for 45 minutes.
Mix ingredients in order given. Pour into 2 bread pans. Bake at 350° for 30 to 40 minutes.
Combine ingredients and pour over cut up chicken in shallow dish; cover and refrigerate overnight. Drain off marinade; save. Bake or microwave chicken until almost done. Put on grill until brown, basting with marinade. Just before serving, brush with mixture of 1/4 cup honey and 1/2 teaspoon mustard.
Combine water, cabbage, potatoes, and onion in a large soup pot. Cook over medium heat until potatoes are tender but not mushy. Add remaining ingredients and let simmer for about 15 to 20 minutes, stirring occasionally.
Sift flour, sugar, salt and soda into a bowl. Put water, cocoa and oleo in pan and bring to a boil. Add all at once to sugar and flour mixture. Mix well. Add vanilla. Add eggs and sour cream. Mix well. Bake in greased 9 x 13-inch pan at 375° for 22 to 25 minutes.
Cream butter and sugar together; add egg yolks. Beat in all remaining ingredients except jelly. Form into balls, indent with your thumb, and fill imprint with jelly. Bake on ungreased cookie sheet at 350 degrees for approximately 8 - 9 minutes.
In a skillet brown chicken in 2 tablespoons vegetable oil. Pour off fat:add gravy, lemon, thyme and vegetables. Cover and cook on low heat for 5 minutes or until done. Spoon into pastry shells. Serves 6.
Combine Hidden Valley Ranch salad dressing mix with dill weed and oil. Pour over crackers; stir to coat. Place in a warm 250° oven for 15 to 20 minutes. Stir gently halfway through baking. Excellent as an appetizer or snack, even great in soup.
Mix flour, sugar, baking powder, salt and soda. Stir eggs and buttermilk together; add to dry ingredients. Stir in softened margarine and vanilla. Make dough stiff enough to roll or pat flat in 5 or 6 greased cake pans. (You may need to add a little more flour to be able to handle dough.) Bake at 450° for 7 minutes or until brown. Spread each layer with cooked sweetened dried apples. Add cinnamon, if desired. Pour brown sugar glaze on top layer.
Line casserole dish with carrots. Sprinkle sugar over, dot with margarine. Pour Cheez Whiz over. Top with crushed crackers. Bake 30 minutes in 350° oven.