HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine sugar and flour in mixing bowl. In saucepan, bring to boil margarine, cocoa, shortening and water. Pour over flour and sugar. Add milk, cinnamon, eggs and vanilla to ingredients in mixing bowl. Mix together and pour in 9 x 13-inch pan (greased and floured). Bake at 350° for 25 minutes.
Mix margarine, powdered sugar, milk, vanilla, coconut and pecans together thoroughly. Chill about 2 hours. Remove from refrigerator and roll into small balls. Melt paraffin with chocolate chips on low heat. Dip balls in chocolate mixture and drain on wax paper.
Combine matzoh meal, salt and sugar. Bring water and margarine to a boil. Add to matzoh meal combination and mix well. Beat in eggs thoroughly, one at a time or beat eggs together and add a little at a time to matzoh meal combination. Allow mix to stand for about 15 minutes.
Mix together in order given. Bake in cupcake tin at 350 for 25 minutes.
Combine all ingredients and pour into greased 9 x 13-inch baking dish. Sprinkle with 1 cup semi-sweet chocolate chips, 1/2 cup chopped pecans and 2 tablespoons sugar. Bake at 350° for 30 to 40 minutes.
Mix meats, bread, eggs, onion, 2 tablespoons parsley, lemon juice and seasonings; shape into 2-inch balls. Bring chicken broth to a boil. Drop balls into broth. Simmer, covered, for about 15 minutes. Remove balls from broth. Take water and blend in flour. Blend into broth, stirring until thickened. Add remaining parsley. Bring to a boil. Reheat meat balls in gravy, then stir in sour cream. Serve over noodles. Serves 6.
Slice onions thin into 1 1/2-quart casserole. Melt butter in saucepan. Stir in flour. Gradually stir in milk; cook over moderate heat, stirring constantly, until thickened and smooth. Add salt and cheese. Cook, stirring, until melted. Pour over onions. Bake in preheated 350° oven for 1 hour.
Wash meat. Mix all ingredients together. Baste 2 to 3 times. Bake at 375° for 1 hour.
Peel cucumbers. Slice very thinly. Place in a large, shallow, nonmetallic bowl. Salt generously. Place a heavy plate on top; weight with jars or cans. Let stand for 1 hour.
Mix all ingredients together in covered casserole. Cover. Bake at 275° for 5 or more hours, until beef is tender. Stir several times; add water if begins to dry out.
Mix the first 7 ingredients together; set aside. Bring the last 4 ingredients to a boil. Cool. Pour over vegetables. Refrigerate overnight.
Boil chicken until tender. Cool and debone. Mix flour, milk and margarine well. Line baking dish with chicken first. Drain vegetables and layer on top of chicken, then add chicken soup and broth. Final layer is flour, milk and margarine beaten with wire whisk. Bake at 350° for 1 hour and 10 minutes.
Mix all ingredients in an 8 x 9-inch pan. Bake at 450° approximately 1 hour or until done.
Melt chocolate and shortening over warm water; cool slightly. Mix together eggs, sugar, vanilla and salt. Blend in chocolate mixture, then flour. Fold in walnuts. Turn into a well-greased 8-inch square pan. Bake at 325° for 35 minutes. (Brownies should still be soft.) Cut into 20 bars.
Bring potatoes, celery, onion, pepper and salt to boil. Boil until potatoes are almost done. Add the soup and stir until smoothed in. In another saucepan, melt butter; add seasoned flour to form roux. Stir into soup. Add half and half. Heat to simmer, but do not boil. Garnish with bacon bits or crumbled bacon.
Melt butter and add flour to thicken. Mix all together the rest of ingredients and cook on low until warm.
Mix the first 3 ingredients together. Cut up the loaf of frozen dough into 1-inch cubes. Put the dough in a Bundt cake pan. Add the dry mixture to the bread dough. Pour the oleo over the bread dough and the dry mixture. Cover; let rise overnight. Bake in a 350° oven for 45 minutes, or until brown. Dump out on platter and pull apart.
Mix flour, brown sugar and shortening like pie dough for crumbs. Take out 2 cups of these crumbs for top of pies. To remainder of crumbs in bowl, add eggs, molasses or syrup and 1 1/2 cups hot water from faucet. Mix well. Dissolve baking soda in 1/2 cup hot water from faucet. Add to other liquid mixture. Divide liquid into two unbaked pie shells. Put crumbs on top. Bake at 450° for 10 minutes. Turn down oven to 375° and bake for about 30 minutes or until top is dry and done.
In mixing bowl, blend cream sheese and milk. Fold in Cool Whip. Spread half into pie crust. Drizzle with half of caramel topping. Combine coconut and pecans. Sprinkle half over the caramel. Repeat layers. Chill or freeze until serving.
Preheat oven to 350°. In large mixing bowl, beat the butter with the vanilla until smooth. Gradually add the sugar and beat for about 5 minutes until smooth. Continue beating while adding the flour, about 1/4 cup at a time until completely incorporated. Turn out onto a lightly floured surface and knead for 3 minutes until smooth balls form.
In a 4-cup plus glass bowl put butter, brown sugar, syrup and salt. Microwave on High for 4 minutes, stirring twice while cooking. Add soda and vanilla. Stir. Pour over popped corn in a large paper grocery sack. Microwave on High one minute. Shake. Microwave on High one more minute.	Shake.	Microwave on High for 30 seconds. Shake, eat and enjoy!
Combine first seven ingredients. Line dish with French sorrel leaves. Arrange tomatoes and cheese in rows. Pour dressing over. Cool. Garnish with opal basil sprigs.
Roll chicken breasts in Pepperidge Farm stuffing that has been ground fine. Place in large flat pan.
Blend all ingredients; beat at medium speed for 2 minutes. Pour into greased tube pan. Bake at 350° for 45 to 55 minutes. Cool; remove from pan.
Beat Butter Buds into syrup until well blended (Butter Buds will not be dissolved). Transfer to a saucepan and simmer until Butter Buds dissolve, stirring constantly. Or, may heat in microwave until Butter Buds have dissolved. Add cinnamon and mix well. Serve over pancakes, waffles or French toast.
First Day: 7:00 a.m.	Weigh 7 pounds large cucumbers; peel, remove seeds and cut into long sticks. Soak in 2 1/2 cups lime mixed with 2 gallons of water. Soak 24 hours.
Combine first 4 ingredients. Form into 2 balls and roll in chopped nuts.
Place onion, squash and carrots in boiling water for 5 minutes only. Drain.
Combine butter, flour and nuts. Mix well and press in 9 x 13-inch cake pan. Bake 20 minutes at 350°. Let cool. In medium size bowl combine cream cheese and sugar until fluffy. Fold in 1 cup of Cool Whip. Spread over baked crust. Combine chocolate and vanilla puddings with cold milk; beat until thick and creamy. Pour over cheese mixture. Top with remaining Cool Whip and grated chocolate bar. Chill.
Drain all liquid from pickles. Pour sugar, garlic and Tabasco sauce into jar on top of pickles. Shake occasionally for next 3 days. Refrigerate after the third day.
Mix all ingredients, reserving a little of the cheese to sprinkle on the top. Place in a large casserole dish and bake at 350° for 50 to 60 minutes.
Mix all ingredients together and store in an airtight container. Use 3 tablespoons of this mixture in a mug of hot water. Marshmallows can be added, if you like.
Melt the white chocolate bark in microwave on high. Stir every minute or so until the white chocolate is melted completely. Stir in the peppermint pieces. Spread mixture on to a waxed paper lined cookie sheet. Place candy filled cookie sheet in the freezer until solid. Once solid, break the candy into pieces. Store in tightly sealed container.
Mix in greased casserole. Bake at 350° for 55 to 60 minutes.
Combine flour, sugar, juice and egg. Cook on low heat until thickened. Pour hot mixture over cream cheese. Chill before serving. Serve with your favorite fruits: red or green apples (sliced), grapes, fresh pineapple, strawberries, etc.
Mix butter and sugar together. Add egg, oatmeal and salt. Drop by half teaspoonfuls onto buttered pan and bake in 350° oven. After removing from oven, let stand for 1 minute before taking cookies from pan. This will prevent them from breaking.
Mix first 4 ingredients; cook 1 1/2 minutes (count minutes after it starts to boil). Remove from heat. Add last ingredients. Stir good. Spoon onto wax paper.
In a dish, combine dressing, juice, sugar and soy sauce. Add chops; turn to coat. Cover; marinate in refrigerator, turning occasionally, 3 hours or overnight.
Dump into crock-pot and stir. Cook on high 3 1/2 to 5 hours.
Mix and roll in 1/2-inch balls and bake at 350° for 10 minutes. Serves 30 people.
Mix with Jell-O mixture and sprinkle lightly with chopped pecans. Refrigerate for 1 hour before serving. Three fat grams per 1/2 cup serving.
Cream margarine and sugar; add vanilla and stir in eggs one at a time. Add flour and nuts. Spread 3/4 of batter in ungreased 9 x 12-inch pan. Cover with cherry pie filling. Drop remaining batter by spoonful on filling and spread a little, but let some filling show through. Bake at 350° for 45 minutes.
Mix cereal and buttermilk; let stand until buttermilk is absorbed, about 3 minutes. Beat in eggs and oil. Add remaining ingredients; mix until flour is moistened. Cover tightly and refrigerate up to 4 days. Spray muffin pans with Vegalene and fill cups full, but not overflowing. Bake at 350° in black oven for approximately 25 minutes. (Brown in convection oven if needed.) Cool and store in covered container.
Prepare vegetables, cutting zucchini, carrots and celery into small thin strips or pieces. Combine with onion and chicken broth in a 3-quart saucepan. Bring to boiling, lower heat and simmer just until vegetables are tender, about 10 minutes. Add corn and milk. Heat to simmering.
Slice and cook squash until tender; drain. Mix beaten egg with softened butter and add to squash along with other ingredients. Sprinkle grated cheese on top and bake at 350° until bubbling around the edges about 20 to 30 minutes. Good!
Cook sugar, flour and water until thickens. Add Jell-O after removing from stove. Cool. Place strawberries in pie shell, then pour Jell-O mixture over strawberries. Top with Cool Whip. Place strawberries on top of Cool Whip. Chill.
Combine dressing and cheese. Mix well. Add remaining ingredients; mix lightly and chill. Makes 4 servings.
Sprinkle flour on crust. Put flour side down in pie plate. Add apples. Sprinkle sugar on top. Sprinkle cinnamon on top. You can use as much as you like. Sprinkle flour on top. Put top crust on, sealing edges and crimping. Beat egg white. Run on top of pie. Cut 4 slits in crust. Cook in preheated 375° oven for 30 minutes. For a la mode, add Cool Whip or ice cream.
Slice open rolls. Place bottoms in pan. Combine margarine, mustard, Worcestershire sauce and poppy seed. Spread this on both sides of rolls. Add ham, cheese and onion to bottom. Replace tops. Wrap in foil and bake at 400° for 10 to 15 minutes.
Bake brownies according to package directions in a 9 x 13-inch pan. Let cool slightly; poke holes in brownies and pour Kahlua over top. Prepare pudding according to package directions. Crumble entire pan of brownies. In glass serving bowl, place in layers 1/2 of each of the following ingredients: crumbled brownies, pudding, candy, nuts and Cool Whip. Repeat all layers, ending with Cool Whip. Cover and refrigerate overnight. Serve heaping portions in bowls with large serving spoon. Serves 12.
Heat oven to 425°. Bring wine and thyme to a boil in a saucepan and boil until wine has reduced to approximately 1 cup, about 5 minutes. Remove about 1/4 of wine and stir into cornstarch until it dissolves. Stir cornstarch mixture back into pan of wine and boil, stirring constantly, 1 minute. Put in refrigerator to cool. Meanwhile, grate cheese. Crush garlic and rub it on bottom and sides of 1 1/2-quart baking dish. Cut bread into 1-inch cubes cutting so there is some crust on each piece. In large frying pan, melt butter with oil over medium heat. Add bread. Toss to distribute butter and oil; saute until golden. Put about 2/3 of bread cubes in prepared pan. Stir wine mixture into grated cheese and pour over bread. Spread remaining bread on top. Bake until cheese is bubbling, 5 to 10 minutes. Serve immediately.
Preheat oven to 350°. With clean hands, mix butter, 1/2 cup sugar, flour and egg yolks until well mixed. Press into a 9 x 13-inch glass pan. Bake until light brown, 25 to 30 minutes. Spread apricot filling on hot layer. Beat egg whites with 3/4 cup sugar. Spread on top of filling and sprinkle with finely chopped nuts. Bake in 350° oven until light brown. Cool 15 minutes before cutting. Serves lots.
Press spinach into strainer to remove as much liquid as possible. Combine all ingredients in large bowl. Mix well 4 to 6 hours before serving. Cut circle on top of round loaf of rye bread. Scoop or tear out center of loaf to form a bowl. Fill with dip mixture. Serve with torn bread, additional rye bread, crackers or vegetables to dip.
Cook onions in oleo. Mix broccoli, rice, Cheez Whiz and soup. Pour oleo and onions into a 9 x 13 x 2-inch pan, adding the broccoli mixture. Bake at 350° for 30 minutes.
Butter a pie plate. Fill 3/4 full with peeled, sliced apples. Melt margarine. Set aside to cool. Mix remaining ingredients. Add melted butter or margarine to batter. Pour over apples. Bake at 350° for 35 to 40 minutes.
Cook rice as directed. Add Cheez Whiz and undiluted soup to rice. Pour boiling water over broccoli and drain. Saute onions and celery in oleo. Combine all ingredients in greased casserole dish and bake at 350° for 40 minutes. Serve hot.
For the crust, mix the flour, salt, shortening, Cheddar cheese and ice water. Place in pan such as a cookie sheet or pizza pan.
Place flour, salt, pepper and paprika in plastic bag. Line cookie sheet (9 x 13 x 1/2-inch) with aluminum foil. Melt butter on cookie sheet (in 325° oven). Coat chicken in plastic bag and then place on prepared cookie sheet. Bake 1 hour at 325°. Turn pieces once.
Heat oil in a large skillet over medium heat. Add beef; cook and stir until no longer pink. In a small bowl, combine jelly, cornstarch and mustard; blend well. Add jelly mixture and vegetables to meat. Cover and simmer 5 to 7 minutes, until vegetables are crisp-tender, stirring frequently. Serve over rice, if desired. Serves 4.
Crush cookies. (Reserve 1/4 cup for topping.) Mix crumbs and margarine. Press into 9 x 13-inch pan. Mix cream cheese and powdered sugar with mixer. Fold in Cool Whip (reserve enough for top). Spread mixture on crumbs and chill 30 minutes. Mix pudding with 2 1/2 cups milk. Spread on cream cheese layer. Chill one hour. Top with Cool Whip. Sprinkle crumbs on top.
Measure flour and salt into a bowl. Cut in shortening. Sprinkle water, 1 tablespoon at a time, mixing until all flour is moistened. Gather dough into 2 balls. Roll out on a floured plastic wrap paper.
Spray large skillet with nonstick cooking spray; heat over medium heat. Add bell pepper and garlic; cook and stir 3 minutes. Add spinach; cook and stir 3 minutes or until spinach begins to wilt. Stir in mustard, lemon juice and pepper flakes. Serve immediately.
In skillet, brown beef and onion. Pour off fat. Add remaining ingredients. Pour in casserole and bake 30 minutes, covered, in 350° oven. Serve over noodles or mashed potatoes.
Measure sifted flour; add baking powder, salt and 3 tablespoons sugar and sift again. Cut shortening into sifted ingredients until mixture looks like coarse meal. Add milk, mixing until soft dough is formed.
Brown together ground beef, onions and garlic. Drain. Mix Mozzarella cheese, eggs, bread crumbs, parsley, salt and pepper in a bowl. Cook shells in boiling water 12 to 15 minutes. Drain. Mix meat mixture with cheese mixture. Fill shells with 1 tablespoon of mixture. Place a thin layer of spaghetti sauce in bottom of two 9 x 13-inch pans. Place stuffed shells in pan. Cover with balance of sauce. Sprinkle with Parmesan cheese. Cover with foil and bake at 350° for 30 minutes.
Preheat oven to 375°. Mix cookie mix and brown sugar in a bowl. Mix egg, milk and vanilla with a fork. Add to bowl and stir until well blended. Stir in chocolate pieces and nuts. Drop by level tablespoon onto ungreased cookie sheet and bake for 10 to 12 minutes. Makes about 3 dozen.
Brown franks in large skillet. Remove from pan. Melt shortening. Add green peppers, onion and rice. Brown, stirring occasionally, over high heat. Add remaining ingredients. Mix well and bring to a boil. Reduce heat. Cover and simmer 15 minutes.
Cut butter into flour with fingertips. Add 1 egg yolk and sour cream; mix well. When blended, shape into ball. Sprinkle with flour. Wrap well in waxed paper and chill in refrigerator for several several hours.
Wash lentils in cold water and drain. Add lentils to 4 quarts of cold water. Add all ingredients except olive oil. Cook on medium heat for 1 hour. Add 1 cup cooked rice or macaroni. Add olive oil.
Combine flour, salt, and dash of pepper in a bowl. Coat pork chops with flour mixture. Brown in greased skillet. Combine remaining ingredients to flour mixture. Pour on chops, cover, simmer 45 minutes.
Combine ingredients. Use bubble wands, empty spools, bottomless paper cups, berry baskets, etc. to blow bubbles. Food coloring may be added to the mixture to make an interesting art project by catching the bubbles on a sheet of white paper.
Brown hamburger meat with onion, following directions on taco seasoning. Drain; set aside. Make salad with remaining salad ingredients. Add grated cheese and olives. Add hamburger meat. Mix in bag of Fritos corn chips; add dressing. Mix and serve.
Saute onion and green pepper in small amount of oil. Add ground beef and brown. Season with chili powder, salt and catsup. Stir in canned corn.
Cook 5 to 6 hours, stirring every 45 minutes. When removing lid, do not let collected water fall back in. Toward the end of cooking time, you can remove the lid so it will thicken. I set it on a cookie sheet or paper bag to collect splattering and make clean-up easier.
Combine fruits and nuts with molasses and grape juice. Cream margarine and brown sugar until fluffy. Beat in eggs, one at a time; add to fruit mixture. Sift flour with salt, baking soda and spices and stir into fruit and egg mixture. Stir until well mixed. Pour batter into two well-greased loaf pans or a tube pan that has been lined with greased foil. Bake at 275° for about 2 1/2 hours (about 4 1/2 hours in a tube pan) or until toothpick inserted in cakes comes out clean. Check often but do not underbake. Cool cake thoroughly. Peel off foil from tube cake before wrapping in a cloth moistened with wine or grape juice.
Mix all ingredients. Spread on slices of French bread. Bake 15 minutes at 375°.
Crumble 1 package of crackers in greased 9 x 13-inch casserole dish. Slice 3/4 stick of margarine over crackers. Layer chicken chunks over margarine. Layer sliced water chestnuts over chicken. Blend soups and sour cream together and spread over top. Top with 1 package of finely crushed crackers. Bake at 350° for 45 minutes.
Melt butter in baking dish. Beat eggs and sugar until creamy, add milk, vanilla, flour and corn.	Pour melted butter into mixture. Bake at 375° for 45 minutes.
Mix ingredients and make very small balls, lightly coat with cornstarch and fry in oil until browned on both sides.
Dissolve jello in hot water. Add pineapple (not drained). Stir well and cool in the refrigerator for a few minutes. Place sour cream in same bowl. Stir and add nuts. Store in refrigerator.
In a frying pan, saute margarine, onion and celery. Add to first ingredients. Bake at 350° for 1 hour or until brown.
Combine yogurt, sour cream and soup mix. Let set overnight. Serve with sliced vegetables.
Mix together Ro-Tel, all soups and peppers. Brown meat and onions. Mix with soup mixture. Layer in baking pan: Doritos, meat mixture, grated cheese and ending with cheese on top. Make at least 2 layers. Bake at 350° until cheese melts.
Slice sausage or kielbasi into small rounds. Braise in small amount of water at low heat. Dice onion, celery and green pepper; add minced garlic. Then add to meat. Add red kidney beans with liquid. Add basil and thyme. If desired, to taste, add Tabasco sauce. Finally, add cooked rice. Cook mixture over low heat for another 30 minutes.
Mash fish. Beat egg yolks until light and thick. Add flour, salt, pepper, garlic and parsley to fish. Add egg whites, beaten to a froth. Drop by tablespoonfuls into hot deep fat (360° to 370°). Fry until brown. Serves 4.
Combine all the ingredients, juice also. Bring to a boil, turn down heat and simmer. Put oven 350° for 1 1/2 hours. Serve with salad and home made rolls.
Beat sugar and oil. Add eggs and vanilla. Sift flour with pumpkin pie spice. Add chopped apples, chopped nuts and seedless raisins. Beat thoroughly. Bake in 9 x 13 greased pan (or loaf pan) for about 45 minutes at 350°. Serve plain or with whipped cream or with icing.
Mix flour, walnuts and oleo. Pat into bottom of baking pan (13 x 9-inch approximate size). Bake 15 to 20 minutes at 350°. Cool. Mix softened cream cheese, powdered sugar and Cool Whip. Mix well and place on top of crust. Mix pudding with milk. Put on top of cream cheese mixture. Cover with remaining Cool Whip. (I usually put the Cool Whip on top just before serving.) Keep refrigerated.
Beat the cream cheese in juice while hot. Add Jell-O, hot water, then nuts and pineapple last. Fold in Dream Whip when cooled.
Boil for 5 minutes the brown sugar, syrup, salt and oleo. Remove from heat. Add soda and cream of tartar. Pour over popcorn. Stir for four minutes on cookie sheet or in shallow pan. Bake 1 hour at 250°. Stir 2 or 3 times while baking. Put in container and seal. Keeps very good. (So nice and crisp.)
Grease a 9 x 1 1/4-inch pie plate. Spread broccoli or spinach or asparagus in plate. Beat sour cream, cottage cheese, baking mix, margarine and eggs until smooth (15 seconds in blender on high). Pour into plate. Top with tomato and sprinkle with Parmesan cheese. Bake at 350° until knife inserted in center comes out clean (about 40 minutes). Cool 5 minutes and serve. Makes 6 to 8 servings.
Drain asparagus and place in shallow 1-quart baking dish. Combine mayonnaise with red pepper, cheese and onions. Fold in egg white. Spread over asparagus. Bake at 350° for 20 minutes.
Cook first 3 ingredients 6 minutes after it comes to a rapid boil. Take off stove. Add the rest of ingredients. Mix well. Beat. Pour into buttered pan. Cool. Cut into squares. Makes about five pounds. Use peanut butter chips to make peanut butter fudge.
Heat soup, sugar, vinegar and oil to a boil. Pour sauce over vegetables and let stand 4 to 8 hours. Serve chilled.
Butter a 9 x 13 x 2-inch baking pan. Line with white bread. Top with chopped green onions, chopped ham, Cheddar cheese and green chilies. Add another layer of white bread. Pour 1 quart of milk, beaten with 6 eggs, over top. Let stand overnight in refrigerator. Bake at 350° for 1 hour with no cover.
Slice and puree 1 pint strawberries with lemon juice in a blender or food processor. Beat eggs and sugar until thick and lemon colored. Beat in cream. Stir in pureed strawberries. Process in an ice cream maker. Fold in additional strawberries after ice cream is processed but while it is still soft. For firmer ice cream, refreeze. Makes 2 quarts.
Season pork generously with garlic salt and pepper. Put flour in baking bag and shake. Place pork in baking bag. Put carrots and mushrooms between pork halves in bag. Close bag with a twistie and put 6 small slits in top of bag. Put bag in baking pan. Cook at 325° for 1 1/4 to 1 1/2 hours. Serves 4 to 6. Very good served with Cowboy Rice.
Coat chicken with salt, pepper and paprika; brown chicken. Also sprinkle chicken with garlic and saute onion. Put in broth. Cook chicken in covered pan for 1/2 hour until tender (simmer low). Take chicken out to make gravy. Thicken with flour and water to make gravy.
Cut broccoli (florets and tender part of stock) into small bite size pieces and combine with sunflower seeds, raisins and bacon in bowl.
Mix milk, pudding, sour cream and Cool Whip, saving 1/3 Cool Whip. Put alternate layers of wafers, bananas and mixture. Top with remaining Cool Whip. Keep refrigerated.
Boil together the first 3 ingredients. Set aside to cool. When this dressing is cool, pour over other ingredients. Mix good and refrigerate at least 24 hours before serving. It is good as long as you keep refrigerated in a tight container. I like the green sweet peppers in mine.