HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix confectioners sugar and cocoa thoroughly. Add, but do not mix, butter, placed in middle of dish, and evaporated milk. Put in microwave on High and cook 2 minutes. Add vanilla and mix well. Add nuts and coconut. Put in buttered dish and refrigerate.
Add all ingredients, except the Karo syrup. Low boil for 10 minutes and simmer until it thickens. Keep a small dish in the freezer and test a little in the dish until the thickness is what you want. Then add the Karo syrup and mix. Put in jars and cool. This will keep in the refrigerator for quite a few weeks. It if changes texture, place in a pan of hot water.
Dissolve gelatin in hot water. Gradually add to the cream cheese, blending until smooth. Add fruit juice. Chill until thoroughly thickened. Add the fruit cocktail and fold in the Dream Whip. Set.
Combine ingredients and toss together very lightly as not to break orange sections. Cover and refrigerate overnight. Serves 12.
Combine melted chocolate and butter in large bowl and mix well. Add remaining ingredients for filling. Mix well. Pour into pie shell. Bake in a preheated oven at 375° for 35 minutes.
Mix margarine and crushed vanilla wafers. Spread evenly in an 8 x 8-inch pan. Spread coconut evenly over vanilla wafer mixture. Spread chocolate chips evenly over coconut. Spread the chopped nuts over chocolate chips. Pour the Eagle Brand milk over entire. Bake at 350° for 30 minutes.
Boil zucchini 5 minutes or microwave without water for 4 minutes. Drain if boiled. In a separate bowl, combine sour cream and chicken soup (no water). Add zucchini, onion, carrots and fold together into sour cream and soup. In a separate bowl, combine stuffing mix with seasoning and melted butter. In a 9 x 13-inch pan, alternate layers of zucchini and stuffing mix. Bake at 350° for 30 minutes. Serves 8.
Mix together. Add 2 teaspoons with boiling water for cocoa. May add a pinch of cinnamon per cup.
Preheat oven to 450°. In large bowl, add all ingredients and mix until potatoes are evenly coated. Empty bowl into shallow baking pan and bake approximately 40 minutes or until potatoes are tender and golden brown. Garnish with parsley and serve. Serves 8.
Cream butter well. Add sugar, a little at a time. Add egg yolks, one at a time. Add vanilla; beat until very fluffy. Add rum. Beat again. Slowly add flour and milk, alternately, a little at a time until all used up. Beat egg whites until very fluffy and fold into other mixture. Put 2/3 of mixture into greased baking pan (Bundt). To the remaining 1/3 of mixture, add the cocoa mixture and put it on top of the other mixture in the baking pan. With a fork or spoon, make marble design. Bake at 325° for 1 1/4 hours.
Chop and saute onion and celery in 4 tablespoons oil. Add 1 tablespoon flour then 1 cup stock and blend well. Bring to boil, then puree. Blend 1 cup stock, 2 cups milk and 1 cup peanut butter. Heat gently. Don't boil. Serve hot or cold.
Cook pork in butter until brown; drain off fat. Drain juice from pineapple tidbits; reserve fruit. Combine juice with next 4 ingredients. Stir in water which has been mixed with cornstarch. Pour over meat. Cook, stirring until sauce is thickened. Cover. Simmer 30 minutes. Add onion and pineapple tidbits. Simmer 15 minutes. Serve over rice. Serves 6.
Combine sugar, pumpkin, oil and eggs. Mix well. Combine dry ingredients and spices. Add to pumpkin mixture and beat 1 minute on medium (on electric mixer). Stir in pineapple, raisins, pecans and vanilla. Line a 13 x 9 x 2-inch pan with waxed paper. Grease waxed paper. Spoon batter into pan and bake for 50 to 55 minutes at 350°. (Toothpick should come out clean when inserted in middle.) Cool 10 minutes in pan. Remove and peel off paper. Cool completely and frost. Makes 15 to 18 servings.
Chop onion and garlic fine; brown in 3 tablespoons olive oil in frypan until soft. Add 1 can tomato juice, tomato paste (rinse can) and tomato sauce. Add fresh parsley and pinch of soda; stir. Add salt to taste. Cover and simmer. Fry sausage or brown hamburger; drain. Cut sausage up; add to sauce after it has simmered 1 hour. Add basil, oregano and stir. Cook 2 to 3 hours, cooking uncovered the last hour.
Peel potatoes and cook in water until tender. Mash them right in the pot. Add remaining ingredients and more water to desired consistency. Cook on low for about 20 to 30 minutes, stirring frequently.
Chill the 2 cans of red kidney beans. Strain and rinse. Combine beans with diced celery, onion and pickle relish. Moisten with salad dressing to which a drop of vinegar has been added.
Blend first 5 ingredients. Mix at medium speed for 1 minute. Add the rest of ingredients. Mix on low until moistened. Mix at medium for 1 minute. Grease bottoms only of 2 loaf pans. Bake in 350° oven for 60 to 75 minutes.
Heat oven to 350°. In ungreased 9 x 9 x 2-inch pan, stir together flour, sugar, cocoa, baking powder and salt. Mix in milk, oil and vanilla with fork until smooth. Stir in nuts. Spread evenly in pan. Sprinkle with brown sugar and 1/4 cup cocoa. Pour hot water over batter. Bake 40 minutes. Let stand 15 minutes; cut into squares. Invert each square onto dessert dish. Top with ice cream and spoon sauce over each serving. Makes 9 servings.
Mix all ingredients together thoroughly. Roll into 1 inch balls. Dip in slightly beaten egg white. Roll in nuts. Place a about 1 inches apart on ungreased baking sheet. Bake 5 minutes in 375° oven. Remove from oven, quickly press thumb gently on top of each cookie. Return to oven and bake 8 minutes longer. Cool. Place in thumbprints, a bit of candied fruit, sparkling jelly or tinted confectioners sugar icing.
Add sugar and cinnamon in bowl. Drop biscuits in deep fryer until brown on both sides, then roll them in sugar mixture.
In a large Baggie, mix a dash of salt, pepper and paprika to a good amount of Bisquick. Wet chicken with water or milk and shake well in Baggie (no more than 2 pieces at a time). Once chicken is well coated, place in 9 x 13-inch pan with a little oil and roll chicken. Bake at 350° until chicken is brown and crisp. You may want to turn chicken once during cooking.
Cook carrots, potatoes and onions 10 minutes. Add peas and frankfurters and cook 5 minutes more. Stir in celery soup and cheese spread.
Mix cake as directed on package. Pour into two round cake pan, and bake as directed on package.
Bake chicken with 4 cups water, onion and bouillon cubes at 350° for 45 minutes. (Season if desired with salt, pepper and garlic powder). Take chicken out of drippings and set aside; add pint of sour cream to drippings and mix well. Return chicken to sour cream mixture; bake at 200° for 30 minutes and serve. Garnish with parsley sprigs.
In bowl, combine oil, oregano, garlic powder and Parmesan cheese. Sprinkle over bread cubes and toss until coated. Spread on cookie sheet sprayed with Pam. Bake at 275° until crisp. Cool and serve with fresh tossed salad.
Mix all ingredients together. Use teaspoon at a time to drop onto cookie sheet. Flatten with fork. Bake at 375° for 15 minutes. Let cool before taking out of pan.
In a shallow bowl, combine butter, mustard, Worcestershire sauce and salt. In a plastic bag, combine crumbs and Parmesan cheese. Dip chicken in butter mixture, then shake in crumb mixture. Place in an ungreased 9 x 13-inch baking pan. Drizzle with any remaining butter mixture. Bake at 350° for 40 to 50 minutes or until chicken is no longer pink and juices are clear.
Mix pudding and milk together until thick. Add Cool Whip and Amaretto. Serve with favorite fruits. Bananas are great!
Sift together flour, baking powder, salt and sugar. Add the blueberries. Combine the well-beaten egg, milk and oil. Stir them together. Spoon the mixture into a greased muffin pan. Fill each cup 3/4 full. Cook 10 to 15 minutes at 425° until the tops are golden brown. Makes 12 large or 18 medium size muffins.
Mix first 4 ingredients with spoon (mixture will be thick). Spread in well greased 9 x 13-inch pan. Mix remaining ingredients by hand and put over cake mixture in pan. Bake at 350° for 35 minutes. Do not open oven door while baking.
Pare watermelon rind, removing green and pink portions. Cut rind into 1-inch pieces. Dissolve salt in water; add rind and let stand 6 hours or overnight. Drain; rinse and cover with cold water in large saucepan. Cook until tender, about 20 minutes. Drain and set aside. Tie spices in cheesecloth bag. Add spices and remaining ingredients to saucepan.
Combine dandelion leaves, mushrooms, tomatoes, croutons and almonds. Toss with Italian dressing and sprinkle with cheese.
Mix eggs, milk, sugar, syrup and vanilla, using a hand mixer. Add bread and nuts. Place pudding in a casserole dish placed in a large pan containing hot water. Bake at 325° for 1 1/2 hours. Serve warm with whipped cream or ice cream.
Preheat oven to 400°. Cut each biscuit into three pieces. Roll each piece into a small ball. Dip balls in honey. Roll in coconut. Place 3 balls in each muffin cup in muffin pan. Bake at 400° for 20 minutes. Makes 4 servings.
Put all ingredients in a big pot. Stir thoroughly; bring to a boil. Lower heat to medium and cook for 30 minutes to blend flavors. Serve with saltines, corn chips or cornbread.
Combine first 3 ingredients and set aside in a covered saucepan. Cook okra in boiling water for 10 minutes or until tender. Drain and	set aside. Put oil in a skillet and on medium heat. Saute onions and pepper until tender. Stir in sugar mixture and	tomatoes and cook 5 minutes. Add okra and simmer until heated through, stirring as little as possible. Serve with rice. Makes 6 to 7 servings.
Pour dressing over sliced apples, carrots and cheese. Microwave 1 minute.
Preheat oven to 350°. Combine first 9 ingredients in a large bowl, mixing well. Shape mixture and place in loaf pan (22 x 11 x 6 cm) or divide mixture and place in muffin pans. Bake for 50 minutes in loaf pan or 30 minutes in muffin pans. Remove from oven and garnish with catsup and parsley sprigs.
Dissolve instant coffee in water. Combine with honey, water and oil. Blend all dry ingredients together in a bowl. Beat eggs until light; add sugar gradually. Add flour mixture and coffee, honey and oil and stir in walnuts. Pour into a greased and wax paper lined 9 x 13-inch pan. Bake at 325 ° for 50 minutes. Remove from pan to wire rack. Better after a few days.
Remove any spikes or tough leaves from artichoke hearts. Combine all ingredients, mixing thoroughly. Pour into a 9-inch square baking pan and sprinkle some paprika over top. Bake at 325° for 25 minutes. Serve hot with assorted crackers.
Drain pineapple chunks and save juice. If necessary, add water to make one cup of liquid.
Combine milk, sugar and cook until to forms a soft ball in cold water. Remove from heat and add peanut butter. Beat until mixture is creamy. Pour into buttered thin pans.
Break bread in small pieces. Add salt, sugar, egg and water. Beat until well blended. Add meal and baking powder; mix well. Add milk to make a thin batter. Melt butter in an 8 x 8 or 9 x 9-inch baking pan. Pour batter in hot margarine. Bake in a preheated 375° oven for about 30 minutes.
Preheat oven at 350°. Grease a spring pan (do not flour).
Melt cream cheese and soup. Remove from stove and add dissolved gelatine, chopped celery, chopped onion, shrimp and mayo. Pour into mold. May be used as a dip. I use a ring mold and fill the center with black olives and garnish.
Separate rolls. Combine chicken and cheese. Reserve about 1/2 the mixture for use in sauce. Place about 3 tablespoons of remaining chicken-cheese mixture on each crescent and roll up. Place roll-ups seam side down in a lightly greased 7 1/2 x 11 3/4-inch baking dish. Mix soup and milk together. Add reserved chicken and cheese mixture. Add pimento, if desired. Pour over roll-ups and bake at 350° for 30 minutes.
Boil sugar in water until dissolved. Cool and add the next 4 ingredients. Mix well and freeze in 2 containers. Thaw 2 hours before using. In punch bowl, pour 7-Up and lemon juice over frozen mixture to serve.
In a small cookie sheet, layer the ingredients in order listed. Bake for 20 to 25 minutes in a 350° oven. Cool, then cut.
In heavy saucepan, melt butter. Add corn syrup and sugar. Boil for 5 minutes over medium heat, stirring constantly. Add 1 1/2 cans of sweetened condensed milk. Mix flour thoroughly with remaining milk; then add to corn syrup-sugar mixture. Boil until mixture darkens and forms a medium-hard ball (240°). Stir constantly or mixture will stick. Add vanilla and pour into 9 x 13 x 2-inch pan. Cool. Cut into 1-inch pieces with sharp, buttered knife. Wrap squares in waxed paper.
Brown and crumble 3 pounds hamburger in a large skillet. Add 30 skinned green chilies, seeds and all. Add 2 cans tomatoes diced with chili. Simmer and serve as beanless chili.
Bring to boil the margarine, 1 cup water and 4 tablespoons cocoa. Remove from heat and add flour, salt and 2 cups sugar. Beat in baking soda, eggs and sour cream. Pour into greased cookie sheet. Bake at 365° for 20 to 22 minutes.
Mix sugar, oil and eggs. Beat well. Add flour, cinnamon, flavoring, carrots and nuts. Bake at 350° until done in tube pan, about 50 to 60 minutes.
In large skillet, quickly brown steaks on both sides in hot vegetable oil. Add onion; cook until onion is almost tender, about 5 minutes. Combine water and mushroom gravy mix and pour over steaks and onion mixture. Cover; simmer for 15 minutes. Skim off any excess fat. Serve with gravy. Yield: 4 servings.
Cut rhubarb in small pieces and place in bottom of oblong cake pan. Mix jello and sugar. Pour 1 cup water in corner of pan. Mix cake mix and butter. Sprinkle over top of rhubarb. Bake 45 to 60 minutes.
Combine flour, baking powder and salt; set aside. Cream together the shortening and sugar. Add milk and vanilla; mix well. Add the egg yolks, reserving the whites. Add the melted unsweetened chocolate. Add the milk and the flour mixture alternately. Stir in stiffly beaten egg whites by hand. Bake in 2 (8 x 8-inch) round pans or 1 (9 x 13-inch) pan at 350° until done.
Heat oven to 400°. Mix cranberry sauce, 1/4 cup orange juice and 2 tablespoons margarine in saucepan. Heat until smooth. Place chicken, skin side up, in shallow 13 x 9-inch baking dish. Sprinkle with salt and pepper. Brush with half of the glaze and bake 40 minutes.
Mix everything together. Put some of the mix into a cookie decorator. Punch cookies out onto a cookie sheet. Decorate the cookies with any kind of sprinkles. Place in oven for 10 minutes at 325°. Enjoy!
Place frozen ice cream in a punch bowl; pour mixture of eggnog and milk over ice cream; stir a little. When serving a cup, add Cool Whip and a dash of nutmeg. Eggnog will be thick like a milk shake.
Cut the cheese up into cubes and mix with 1 cup of Ro-Tel. Put in microwave until cheese is melted. Then mix in 1 cup of cream of chicken soup. Put chicken and spaghetti noodles into a casserole dish. Then pour the cheese, Ro-Tel and cream of chicken over the noodles and chicken. Put in the oven for 20 to 30 minutes at 350°.
Grease two 9 x 5 x 3-inch loaf pans; set aside. Preheat oven to 350°. In a medium bowl combine bananas, oats and milk; set aside. In a large bowl cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine dry ingredients and add alternately with banana mixture to creamed mixture. Spoon into prepared pans. Bake 1 hour. Remove from pans and cool on a wire rack. Wrap well and freeze up to 3 months. Makes 2 loaves. Each loaf makes 18 1/2-inch slices, about 180 calories each.
Beat eggs slightly. Stir in sugar, syrup and butter. Add vanilla and pecans. Bake at 375° until set.
In a large bowl, mix together flour, parsley flakes, dill, dry mustard and salt. Add butter and mix until ingredients resemble coarse meal. Sprinkle with cold water 1 tablespoon at a time until mixture is moist enough to leave sides of bowl. Shape into ball and roll out for pie plate. Prick bottom of crust and brush with egg. Cook 10 minutes. Fill with quiche and cook until done in a 400° oven.
Trim the edges of the bread and cut into strips of three per slice. Combine cheese, onion and green pepper. Spread cheese mixture on bread and roll, then roll half a slice of bacon around each. Bake at 350° for about 1 hour. Drain on paper towels. This freezes well.
Blend together with pastry cutter. Add one egg mixed with 1 tablespoon vinegar with enough water to have 1 cup of liquid. Makes 6 crusts.
Crush Oreo cookies and pat into bottom of 9 x 13-inch pan or Tupperware container. Slice ice cream and arrange on Oreo cookies. Melt hot fudge topping and pour over ice cream. Cut up nuts and arrange on top. Put in freezer to set up about 1/2 hour. Spread Cool Whip on and set back in freezer.
In a saucepan, melt butter. Blend in flour and salt. Add broth and milk, all at once. Cook, stirring constantly until sauce is thick. Add chicken, drained mushrooms and pimiento. Heat until bubbly. Serve over toast or rice.
Mix Hidden Valley and oil together. Stack 3 brown paper bags one inside the other. Put in all snack items. Add oil mix. Either tie or staple bags shut. Shake 15 minutes. Let stand overnight. (Freezes well.)
Combine egg, pumpkin, sweetener, salt and spices. Add milk and blend. Pour into pie crust. Bake at 350° for 45 to 60 minutes, until a knife inserted halfway between center and edge comes out clean.
Grease casserole dish with butter; add eggs and beat. Add pineapple, sugar and tapioca. Mix well. Sprinkle top with cinnamon. Set casserole dish in a pan of water. Bake for 45 minutes at 375°.
Cream butter, sugar and vanilla. Beat in eggs one at a time. Blend in coca or chocolate, stir in flour and nuts. Bake in 8 x 8 greased pan at 325 degrees for 30 to 35 minutes.
Cut eggs in 1/2. Remove yolks and press through sieve. Combine yolks with remaining ingredients. Beat until smooth. If desired, add more seasoning and salad dressing. Refill whites with fork, spoon or pastry tube.
Melt butter or oleo and mix with crushed crackers. Cook frozen vegetables according to package directions and drain. After vegetables cool, combine all ingredients (except cracker mixture) in a 2-quart or 9 x 13-inch casserole dish. Top casserole with cracker mixture. Bake at 350° to 375° for 15 to 20 minutes.
Cream the cream cheese and oleo; stir in vanilla. Add powdered sugar, a little at a time, until smooth.
In mixing bowl, stir together muffin mix and pudding mix. Add eggs and milk; stir to blend. Batter will be lumpy. Coat an 8-inch square pan with vegetable cooking spray and spread batter in pan. Bake in 400° oven for 20 minutes or until bread tests done.
Heat oven to 350°. Mix all ingredients. Spread into 9x13x2-inch greased pan.
Pick over beans and wash well. Put in a large pot with the water and let it come to a boil. Turn off heat and let stand about one hour. Return to boil, then reduce heat and let simmer until beans are tender, adding more water as necessary. In a large skillet, brown sausage and onions, breaking up the sausage as it cooks. Drain fat. Stir sausage and onions into the beans and let simmer until beans are very tender. Add salt to taste.
Dissolve yeast in warm water in large mixing bowl. Stir in sugar, 1 teaspoon salt, 1/4 cup oil and 1 cup of the flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle. Turn dough onto lightly floured surface; knead until smooth and elastic, about 5 minutes. Shape dough into roll, 10 inches long. Cut into 36 equal parts. Roll each part into rope, 8 inches long for thick breadsticks, 10 inches long for thin breadsticks. Place about 1 inch apart on greased cookie sheet. Brush with oil. Cover; let rise in warm place about 20 minutes. Heat oven to 350°. Beat egg white and 1 tablespoon water slightly; brush over breadsticks and sprinkle with coarse salt. Bake until golden brown, 20 to 25 minutes. Yields 3 dozen breadsticks.
Beat egg whites and tartar until stiff peaks form. Shuck oysters. Boil in their juices and seafood seasoning until edges curl. Drop egg whites by spoonful onto a greased baking pan. Be creative with shapes; make an indentation in each egg white. Broil until golden brown. Place 1 oyster in each egg white and serve garnished with a dash of cocktail sauce or a drop of lime juice.
Place the freshly popped popcorn in a very large buttered bowl. Set aside while making the white sugar syrup.
Make potatoes for 12 as instructed on box. Beat potatoes, cream cheese and sour cream. Place in casserole dish. Brush with melted butter or margarine. Sprinkle with paprika. Bake, uncovered, at 350° for 30 minutes.
Combine potatoes and chicken in a baking pan or dish. Cover with the Italian dressing. Bake at 375° for 45 minutes or until done.
Mix dry ingredients. Cream together shortening, milk and prune juice. Add eggs and vanilla. Add to dry ingredients gradually. Bake at 350° for 45 to 60 minutes, until done. Test with toothpick. Can be baked in layer or tube pan.
Preheat oven to 350°. Grease a 9 x 13-inch pan. Combine soups, milk and rice in prepared pan. Lay chicken pieces on top. Sprinkle with onion soup mix and black pepper. Cover tightly with aluminum foil. Bake 1 1/2 hours.
Heat oven to 350°. Place apples in greased pan or a baking dish (1 1/2-quart). Blend remaining ingredients until mixture is crumbly. Spread over apples. Bake 30 to 35 minutes or until apples are tender and topping is golden brown. Serve warm.
Make a small roux on side to add in later. Saute onion, bell pepper, celery, onion tops and parsley for about 15 minutes. Mix cornstarch and 1/2 cup water. Pour in with sauteed mixture and cook for about 10 minutes. Add in soups and 2 cans of water. Cook on low heat, stirring constantly, for 20 minutes. Add desired crab and shrimp and cook for 15 minutes. Serve over rice.
Melt chocolate until smooth. Mix in a few pretzels at a time. Fish out and drop by spoonful on wax paper or cupcake papers. Have the appearance of a bird nest.
Combine butter or oleo, salt and water in saucepan. Heat to boiling; add flour to boiling mixture. Beat vigorously until mixture leaves sides of pan and does not cling to spoon. Remove from fire and cool slightly. Add unbeaten eggs, one at a time, beating thoroughly after each addition, until mixture is smooth. Drop by tablespoonfuls in well oiled muffin tins. Bake in hot oven at 400° for 30 minutes. Lower heat to 350°. Continue baking for 10 minutes or until firm and dry. Remove from oven; cool. Cut a slit in the side of each with a sharp knife. Using a spoon or pastry tube, insert cream filling. Sprinkle with powdered sugar or cover with chocolate sauce.
Saute onions in margarine until golden brown. Add pimentos and rice; cook over low heat until thoroughly heated, stirring constantly. Stir in cheese.
Heat oven to 425°. Grease cornstick pan well. In medium bowl combine cornmeal, flour, sugar, baking powder and salt. Mix well. Add egg, milk and oil. With wire whisk beat just until smooth (1 minute). Stir in cheese and chilies. Bake 12 to 15 minutes or until golden brown.
Mix Jell-O and water. Gel in refrigerator until set. Mix crushed pineapple, juice and pecans. Pour over Jell-O mixture (after it's set). Mix next 5 ingredients and pour over pineapple and nut mixture. Refrigerate. Very good.
Mix well and bake in 9 x 13-inch pan. Bake 45 minutes at 350°.
In 1-quart casserole, blend soup and milk. Stir in tuna, eggs and peas. Bake at 350° for 25 minutes. Top with chips and bake 5 minutes longer.
Toast pecan halves at 350° for 10 to 15 minutes. Mix cinnamon, salt and sugar. Beat egg whites. Blend egg whites and dry ingredients. Pour pecans into mixture. Melt butter in cookie sheet. Pour pecan mixture into melted butter. Spread evenly. Bake at 350° for 30 minutes. Turn at least every 10 minutes.
Pat fish dry with paper towels. Cut fish into serving size pieces. In deep fryer or heavy saucepan, heat 2 to 3 inches oil to 375°. In shallow dish, combine pancake mix, lemon pepper, beer and egg; mix until smooth. Place crumbs in another shallow dish. Dip fish into batter then into crumbs, covering completely. Fry in hot oil for 3 to 4 minutes, turning once, until golden brown and fish flakes with fork. Keep fish warm until all pieces are cooked. Serve with lemon wedges or tartar sauce, if desired. Yields 4 servings.