HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place stew meat in a large pot, cover with water and bring to a boil. Add basil and parsley. Lower the heat and cook, covered, at a slow boil for 3 hours. Cook the noodles separately. Drain and add them to the beef broth. Salt and add 1/2 teaspoon pepper. The Blue cheese goes in last, and cooks just long enough to melt completely. Do not boil.
Beat cream cheese at high speed of an electric mixer until light and fluffy. Gradually add sugar; beat well. Add eggs, one at a time. Beat well after each. Stir in vanilla. Pour over graham cracker crust. Bake at 350° for 40 minutes. Turn oven off and partially open oven door. Leave cheesecake in oven for 30 minutes. Remove from oven and let cool on wire rack in a draft free place. Cover and chill for 8 hours. Yields 1 (10-inch) cake.
Cream sugar and butter; add eggs. Mix cocoa and water to form a smooth paste. Add to creamed mixture. Sift dry ingredients. Stir in. Add nuts and vanilla. Bake 30 minutes at 275°.
Combine cream cheese, sugar and flour; beat in the first egg and orange peel. Set aside.
Preheat oven to 350°. Spray a 9 x 9-inch pan with cooking spray. In a large bowl, combine the flour, cocoa, cornstarch, baking powder, baking soda and salt. In a medium bowl, beat together with a fork for 1 minute the sugar and water. Add the egg whites and water. Blend ingredients and add to dry ingredients in the large bowl. Mix until smooth. Pour into pan and bake 35 minutes. Yields 16 servings.
Bring sugar, salt and water to boil until thick and clear. Add jello; stir until jello is dissolved. Pour over peach slices in baked pie crust. When set, serve with whipped cream.
Mix dry ingredients. Melt chocolate; pour over dry ingredients and stir. Spread onto cookie sheet to dry. Store in covered container.
Preheat oven to 350°. Brown meat in large skillet coated with Pam. Then put meat in Dutch oven. Pour water and salsa over meat. Cover and bake until very tender, about 2 - 3 ours. If liquid boils away, add more water.
Cream together shortening, butter and the 3/4 cup powdered sugar. Blend in the 1 1/2 cups flour. Press mixture in bottom of ungreased 9 x 13-inch pan. Bake 12 to 15 minutes at 350°. While this is baking, mix together the eggs, brown sugar, 2 tablespoons flour, baking powder, salt, vanilla, nuts and coconut. Spread this mixture over the hot baked layer. Bake an additional 20 minutes. Make icing from the 1 1/2 cups powdered sugar, 2 tablespoons melted butter, orange juice and lemon rind and spread over mixture while still warm. Cool and cut into bars.
Drain pineapple; measure juice and add hot water to make 4 cups. Pour over Jell-O and stir until dissolved. Add sugar, vinegar and salt. Chill until slightly thickened. Add pineapple, apples (cut fine) and celery. Serve with salad dressing topping.
Layer ingredients in 9 x 13-inch pan. Cut and serve. Makes 8 generous servings.
Core and chop apples into 1-inch pieces (do not peel apples). Mix apples and sour cream in large bowl. Stir in walnuts and raisins. Slice bananas into 1/4-inch pieces and gently stir into mixture. Serve within an hour.
Mix sugar, pumpkin, shortening and orange peel. Stir in flour, baking powder, soda, cinnamon and salt. Stir in raisins and nuts. Drop by teaspoons on ungreased cookie sheet. Bake in a 375° oven for 8 to 10 minutes. Cool. Spread on Light Brown Glaze.
Mix together all ingredients well. When ready make hot chocolate, put 1/4 to 1/3 cup of mixture per cup of hot water.
Cream butter until soft and smooth. Add sugar and flavorings; blend until smooth. Stir in flour gradually; finely stir in nuts. Mold into small, crescent shaped rolls, using about 1 teaspoon for each one. Place on ungreased baking sheet; bake at 350° for about 20 minutes, or until bottom is lightly browned. Allow to cool slightly, then roll in powdered sugar. Makes about 3 1/2 dozen cookies.
Line a 9-inch pie plate with pastry. Place apple slices in bottom. Beat eggs; add remaining ingredients, reserving a few pecan pieces, and mix well. Bake at 425° for 10 minutes, then at 300° for 1 hour or until set. Top pie with remaining pecan pieces.
Use Bundt pan or loaf pan (or 13 x 9-inch pan). Cut biscuits in halves. Mix cinnamon and sugar. Coat biscuits with cinnamon and sugar mixture; place in pan. Mix melted oleo, vanilla and rest of sugar mixture; pour over biscuits. Nuts can be placed in pan first, in the middle or at the end. Bake 20 to 30 minutes at 350°. Watch carefully.
Cook in saucepan on top of stove on low heat or simmer until bread crumbs and	tomatoes are free of lumps, stirring often. (Cover saucepan with lid.)	Take off stove and pour in greased baking dish. Broil in oven until bubbly and brown. Keep check so it won't burn.
Combine sugars, water and syrup in a large, heavy saucepan over medium heat. Stir to dissolve. Bring to a boil, stirring constantly. Continue cooking, without stirring, until candy thermometer registers 300° (a teaspoonful of syrup will separate into hard brittle threads when dropped in cold water).
Mix Jell-O with 2 cups boiling water. Add pineapple and cream cheese. Let set until almost jelled. Add marshmallows, cherries and nuts. Refrigerate until set.
Preheat oven to 350°. Spread rice evenly over bottom of pan (9 x 12-inches). In small bowl, mix soups with water. Pour over rice. Arrange chicken over rice. Sprinkle onion soup mix over top of chicken. Cover tightly with foil and bake 2 1/2 hours. Do not peek.
Preheat oven to 325 degrees. In a large bowl, cream butter, peanut butter, and brown sugar until fluffy. Add egg and vanilla; beat until smooth. Add flour to creamed mixture; stir until a soft dough forms. Shape dough into 1- inch balls. Pinch each ball to form a nose. Decorate each cookie using peanut halves for ears, small pieces of licorice for eyes, and a sugar crystal for nose. Use a toothpick to poke a hole in back of each cookie for tail. Transfer to an ungreased baking sheet. Bake 10 - 12 minutes or until bottoms are lightly browned. Transfer cookies to a wire rack. While cookies are warm, insert 2 inch long pieces of licorice into holes for tails. Cool completely. Store in an airtight container. Makes about 4 1/2 dozen mice.
Mix above ingredients well (all except whole milk). Finish filling ice cream freezer with whole milk. Freeze as directed. Makes 4 quarts.
Mix the first four ingredients. Cook for 15 minutes at 350°. Top with bread crumbs and cook for 5 more minutes.
Layer ingredients beginning with cheese, then spinach, tomatoes and cashews. Roll up with cheese on outside. Secure with toothpicks. Chill before serving with deli platter or salad rolls. Add salad dressing, if desired. Makes 12 rolls.
Cut chicken into bite size pieces and boil until done. Mix soup and sour cream. Add chicken, onion and mushrooms. Pour into casserole and mix poppy seed into the mixture. Add crushed Ritz crackers to top. Bake at 350° for 30 to 35 minutes.
Drain beets and pears. Cut pears in quarter pieces and beet slices into halves. Mix salad dressing with pears and beets.
Preheat oven to 350°. Cream sugar and Crisco; let it collect around the sides of the bowl. Add eggs in center of bowl and beat at very high speed. Add soda, salt and flavorings to buttermilk and stir. Stir Crisco and sugar into eggs and beat until light and creamy. Add 1/3 of flour and mix well. Add 1/2 of milk; mix well. Add remainder of milk; add remainder of flour and mix well. Bake in a well-greased and wax paper-lined tube pan for 1 hour and 15 minutes, or until done at 350°.
Butter a baking sheet, set aside. Mix sugar and sour cream in a large heavy skillet. Bring to a boil over moderately high heat, stirring frequently. Add nuts and orange peel. Cook about 5 minutes over moderate heat stirring constantly, until mixture registers 234° or to a soft ball stage (small amount dropped in cold water forms a soft ball). Remove from heat, stir until syrup becomes creamy and loses gloss. Turn out on prepared cookie sheet and separate walnuts with fork. Cool. When cold, store in an air tight container. Makes 1 1/2 lb.
Cook pork on low in crock-pot for 10 to 12 hours in vinegar, sugar and salt. Take meat off bones and remove all fat possible. Cut into chunks or shred. Mix with remaining ingredients.
Bone chicken breasts. Beat egg with 1 teaspoon garlic powder and salt and pepper. Mix bread crumbs with Parmesan cheese and 1/2 teaspoon garlic powder. Dip chicken in egg, then roll in bread crumbs, then put in large shallow pan. Melt butter with 1/2 teaspoon garlic powder and parsley. Pour half butter sauce over chicken. Cook 25 to 30 minutes. Slice mushrooms; put over chicken with remaining butter. Cook 5 to 10 minutes longer (375°). Serves 6.
In bottom of large glass bowl, layer brownies. Place ice cream over brownies and top ice cream with chocolate syrup. Add a few chips and nuts. Top with chocolate chip cookies and continue to layer in same order until all ingredients are used. Top with Cool Whip and garnish with remaining nuts and chips. This is a very rich desert and will serve approximately 20 people.
Cut butter into flour until coarse crumbs. Add buttermilk. Knead lightly for 10 seconds. Roll out and cut. Bake at 425° for 13 to 15 minutes. Reheat in microwave very well.
In a 10-inch oven-safe skillet, cook turkey, onion and chili powder over medium-high heat until turkey is cooked through and onion is tender, stirring to break up turkey. Stir in half the soup, the water and pepper. Bring to boiling. Reduce heat to low; simmer 5 minutes.
Cook and stir ham and turkey in hot margarine until lightly browned. Stir into soup, water and mustard; add green beans and bring to boil. Stir in rice, top with cheese, cover and remove from heat. Let stand for 5 minutes. Fluff with fork.
Melt marshmallows in milk; cool. Add creme de menthe and creme de cacao. Whip cream and fold in. Place in graham cracker pie crust.
Prepare macaroni and cheese according to package directions. Decrease butter if desired. Combine remaining ingredients in a large bowl and mix well. Stir in macaroni and cheese. Spoon lightly into a greased 1 1/2-quart baking dish. Bake at 350° for 20 minutes or until lightly browned. Yields 6 or more servings.
Butter and eggs should be at room temperature. Cream butter and sugar. Add eggs, one at a time and alternate with flour. Then add vanilla. Bake in well-greased tube pan 1 1/2 hours at 300° or until done.
Put spinach in casserole dish. Put mushroom soup over spinach and crumbs over soup. Bake about 1/2 hour at 350°.
Combine first 7 ingredients; make a well in center of mixture. Add beer and egg substitute, stirring just until dry ingredients are moistened.
Beat first 5 ingredients together, then add flour, salt, soda and baking powder. Mix well, then add nuts and crushed pineapple. Mix well and drop by 1/2 teaspoon on slightly greased baking sheet. Bake 10 minutes at 350°. Cut marshmallows in half. Place the halves on cookies as soon as they come out of oven. Press down. Cool, then ice.
Combine corn meal, salt and soda. Stir in corn, milk and oil. Add onion, peppers, cheese and eggs. Mix well. Turn into greased 9-inch square pan. Bake at 350° until set, about 1 hour. Let stand 10 minutes. Cut in squares to serve.
Cream fat, sugar and egg. Add vanilla. Stir in all remaining ingredients. Roll dough to 1/4 inch thick. Cut with doughnut cutter and deep fry until golden brown. Drain and coat with powdered sugar.
Prepare cake mix as directed on box. Bake in a 9 x 13-inch pan. Let cool. Spread chocolate topping on cake, then top with bananas, pineapple and Cool Whip. Sprinkle with nuts and add cherries. Store in refrigerator.
Mix fruit with sugar. Cook on High power approximately 4 minutes (until mixture bubbles). Put batter in deep, 2-quart, buttered microwave dish. Pour fruit mixture over batter. Sprinkle with cinnamon. Dot with margarine. Cook on High 8 minutes. Batter will rise to top.
Cut sausage links into 1-inch diagonal slices. Place in skillet; brown as directed on package. Add remaining ingredients except green pepper. Heat to boiling, stirring occasionally. Reduce heat; simmer, uncovered, 10 minutes, stirring occasionally. Stir in green pepper; heat through. Yields 6 servings.
Mix dry ingredients; add buttermilk, oil, eggs and corn. Mix and beat well. Stir in jalapenos, green pepper and onion. Grease a 9 x 14-inch baking dish with bacon drippings or margarine. Heat dish. Pour in 1/2 of batter, sprinkle with 1/2 of cheese. Pour in remaining batter and sprinkle with remaining cheese. Bake at 375° for 35 minutes. Serves 6.
Mix eggs and water together in bowl. Completely blend. Set aside. In a bowl with lid or Ziploc Baggie, place 1 to 2 cups of Italian bread crumbs. Add garlic powder.
In large bowl, combine dry ingredients until well mixed. In medium bowl, whisk egg whites, water and corn syrup. Stir into dry ingredients until smooth. Pour into prepared 9-inch square pan that has been sprayed with Pam. Bake 30 minutes or until cake springs back when lightly touched, in a 350° oven.
Mix first four ingredients. Salt and pepper chicken pieces. Put into 9 x 13-inch pan. Pour mixture over chicken and bake at 350° for 1 hour, basting occasionally. Increase heat to 400° and bake 15 minutes longer.
In a two-quart saucepan, combine brown sugar, granulated sugar, flour and salt. Add water, butter, corn syrup and vanilla. Cook, stirring occasionally, over medium heat until mixture boils. Remove from heat.
Combine dry ingredients. Stir in oil, milk and eggs. Add water and stir well. Pour in greased 9 x 13 pan. Bake at 350° for 30 to 35 minutes.
Mix all ingredients in order as listed. Spread in 9 x 13-inch pan and bake 25 minutes at 350°. Cool and cut.
Combine tea and sugar. Add boiling water; stir to dissolve. Add pineapple juice, water and lemon juice. Chill tea. Serve over ice. Makes 17 cups.
Day One: Peel and seed cucumbers, slice into 1/2 to 3/4 strips. Cover with water and lime. Let stand 24 hours.
Cut corn from cob; do not scrape cob. Put into pint jars. Shake lightly, but do not pack. Add enough cold water to cover corn, then 1/2 teaspoon fresh lemon juice to each jar. Seal and cook in hot water bath for 3 hours. After reaches boiling point, do not boil at high temperature. If using quart jars, use 1 teaspoon lemon juice per can.
Boil water, cinnamon and cloves. Boil for 5 minutes; add lemon juice and whiskey and heat. Add honey.
Combine all ingredients. Bake in small casserole dish at 425° for 20 minutes. Serve warm with toasted pita triangles or crackers.
Wash broccoli and cut into flowerettes. Cook until crunchy tender, drain. Put into 2 qt casserole dish. Melt butter and saute onion until golden. Blend in flour and boullion, cool for 1 minute. Remove from heat and stir in milk. Heat and cook until thickened, stirring often. Stir in cream cheese and blend in yogurt and dill. Pour over broccoli and heat through.
Mix Crisco, vinegar, salt, pepper and sugar to make marina sauce. Mix beans, peppers and onions in sauce and marinate for at least 8 hours.
Mix all ingredients well and pour into greased 2-quart casserole dish. Bake at 350° for 15 to 20 minutes. Add topping and bake 10 minutes more.
Mash potato up. Add salt, vanilla and powdered sugar until it works like dough. On waxed paper, roll out. Spread peanut butter on. Roll back up. Wrap roll in waxed paper. Chill 30 minutes and slice.
Mix all ingredients together. Save ginger ale until ready to serve. Add fresh fruit, if desired.
In a large skillet fry bacon until well done. Remove from pan and drain. Add onion and green pepper. Saute until tender. Drain. Add tomatoes, bacon, garlic and seasonings.
Brown hamburger, drain and add diced onion. Stir in pork and beans. Add salt and pepper to taste and about 1/2 cup ketchup. Turn on low heat and simmer.
Drain all the fruit; dump into bowl. Add pudding and Cool Whip. Optional ingredients are just added.
Mix first 5 ingredients. Add buttermilk, Crisco and vanilla. Beat on low 1 minute, then on high 2 minutes more. Pour into 2 greased and floured layer pans. Bake at 350° for 30 to 35 minutes.
Prepare vegetables as directed on package, cooking in the chicken bouillon. Add wine and seasonings. In the meantime, cook pasta al dente and drain. If the sauce in the vegetables is too thin, thicken with some cornstarch. Mix vegetables together with pasta. Serve with Parmesan cheese to taste. Frozen broccoli can be substituted for mixed vegetables. Serves 4.
Melt margarine and mix with onion. Add all other ingredients. Pour into greased 9 x 13-inch casserole dish. Top with sharp cheese. Bake at 325° for 30 to 40 minutes.
Sprinkle lemon juice over apples. Add peas, salt and mayonnaise; toss to mix. Add salmon; toss gently. Chill 1 hour. Peel tomatoes; chill until ready to serve.
Cut dried beef into small pieces. Mix softened cheese and dressing together. Add dried beef. Form into a ball. Serve with crackers.
Heat oven to 350°. Grease and flour oblong pan 13 x 9 x 2-inch. Mix oleo and shortening, sugar and vanilla. Beat in eggs. Blend in flour, baking powder and salt. Mix in nuts. Spread dough in pan. Sprinkle chocolate chips over top of dough. Place in oven 2 to 3 minutes to melt chips. Remove from oven and run knife over chips and through dough to marbelize. Return to oven; bake 18 to 20 minutes longer. Place in refrigerator to cool. Cut in squares. Do not overbake.
Mix flour, sugar and cocoa. Add milk and cook until thick. Take off heat. Add beaten egg yolks and butter. Add pinch of salt. Cook 1 minute longer. Pour into pie shells. Beat egg whites. Add a little sugar and vanilla. Spread over pies and brown in oven.
Combine all ingredients in large baking dish or casserole. Serve with corn muffins and salad for an easy buffet. This is fairly hot and spicy.
Sift flour, sugar, baking powder, salt and soda. Cut in shortening until mixture resembles coarse crumbs. Combine egg, relish, orange juice, water and nuts. Add all at once to dry ingredients. Stir until just moistened. Turn into greased and floured 9 x 5 x 3-inch loaf pan. Bake at 350° for 55 to 60 minutes. Remove from pan and cool thoroughly.
Cream sugars and butter. Add egg to peanut butter mixture. Add cream and sifted dry ingredients. Form into balls the size of marble. Place on a greased cookie sheet. Press with a fork. Bake about 8 minutes at 350°. (If batter is dryer than desired, add more cream.)
Mix dry ingredients together, then add rest of ingredients. Bake at 325° in 13 x 9 x 2-inch Pyrex for 35 to 40 minutes.
Cream sugar and butter. Add eggs; beat. Add syrup and extract. Add dry ingredients. Roll into small balls, dip into granulated sugar and place on greased cookie sheet. Bake at 350 about 15 minutes till golden brown. Remove at once.
Add soup and curry powder to diced chicken in a saucepan. Add milk slowly. Should be saucelike. Serve warm over cooked rice.
Blend milk and pudding. Fold in whipped topping and combine until thick. Butter a 13 x 9 x 2-inch pan. With whole graham crackers, put a layer of crackers.
Mix well and pour into 2 (8-inch) pans. Cook at 350° until done.
Combine chicken, salt, margarine and water in large kettle. Cook until chicken is tender. Remove chicken from broth. Cool and remove from bones. Set aside. Add potato and onion to broth. Cook until tender. Add chicken and remaining ingredients to broth. Simmer 30 to 40 minutes, stirring occasionally.
Set aside first 2 ingredients for topping. Sift dry ingredients and mix well. Add shortening and milk. Beat 2 minutes. Add egg. Beat 2 more minutes. Fold in ground raisins, ground orange peel and nuts. Bake in tube pan at 350° for 35 to 45 minutes or until tests done. Pour brown sugar and orange juice (heated) over cake while still in pan.
Melt chocolate; fold beaten yolks into melted chocolate and then fold in melted butter. Whip egg whites until stiff; fold into mixture. Pour into mold: an 8-inch cake pan lined with paper. Chill overnight. Serve with sweetened whipped cream.
In a medium, micro-proof bowl, combine juices and water. Add sugar and cornstarch, stirring to dissolve. Stir in rind, lightly beaten egg and butter; microwave on High 5 minutes or until mixture boils and thickens. Allow to cool and store in airtight container in refrigerator. Serve warm or cold. Yields about 1 2/3 cups of sauce.
Combine cream cheese and milk. Mix well. Gradually add sugar. Stir in chocolate, salt and vanilla. Fold in marshmallows. Drop rounded teaspoonfuls of mixture in coconut; toss until well covered. Chill until firm. Makes 4 dozen.
Measure sugar, Crisco and salt into large bowl. Add 1 cup boiling water and 1 cup mashed potatoes. Dissolve yeast in 1/2 cup warm water and add to cooled mixture. Add beaten eggs. Gradually add about 7 cups flour. Mix well until dough is not sticky. Turn onto floured board and knead until dough is satiny and elastic, about 10 minutes. Cover and let dough rise until double. Punch down and refrigerate until needed. Mold into rolls and let rise until double in bulk. Bake at 375° until lightly brown.
Soften gelatin in cold water. Wash and stem berries. Add liquid sweetener. Press 1 cup of the berries through a strainer. Add food coloring, if desired. Add lemon juice; bring to a boil. Remove from heat. Add softened gelatin, stirring until dissolved. Chill until mixture begins to thicken. Arrange remaining 2 cups whole berries in tart shells, dividing them evenly. Cover with glaze.
Place all ingredients in a bag (large grocery bags work well) and shake in bag until well combined. Place crackers in pan and warm in a 200° oven for 1/2 hour, stirring every 15 minutes or until a light golden brown.
Pour vegetable oil in skillet; heat on low heat. Mix flour, salt and pepper. Dredge pork chops in flour until well coated on both sides. Place in skillet and brown on both sides. Remove pork chops and saute onions and bell pepper in drippings. Remove skillet from heat. Place pork chops in skillet. Place onions and bell pepper over pork chops. Mix nectar and remaining ingredients. Pour over pork chops and place on stove. Cover and simmer for about 1 hour or until chops are tender.
Mix in order given. Pour into greased and floured 13 x 9 x 2-inch pan. Bake at 350° for 45 to 50 minutes. Cool and serve.
Combine flour, baking powder, salt and sugar in a large bowl. Cut in shortening with pastry blender until mixture resembles coarse meal. Stir in egg, water and vinegar. Divide into equal parts of 5. Shape in balls. Wrap tight. May store in refrigerator for 5 weeks.
Line 2 cookie sheets with aluminum foil. Place graham crackers on top of foil. Mix the butter, margarine and sugar together; bring to a boil. After it starts boiling, boil for 5 minutes. Pour over crackers, then cover the crackers with chopped up pecans. Bake in oven for 8 minutes at 400°.
Sprinkle sugar over rutabagas & potatoes in sauce pan. Dissolve cube in boiling water. Pour over veggies. Bring to boil. Reduce heat and simmer till tender. Drain and mash veggies. Add pepper, onions, cheese. Beat until fluffy. Serves 6.
Heat oven to 400°. Heat water and 1/2 cup butter to rolling boil. Stir in flour. Stir vigorously over low heat about 1 minute or until mixture forms a ball. Remove from heat. Beat in eggs all at once. Continue until smooth. Drop by rounded teaspoonfuls onto ungreased baking sheet. Bake 25 to 30 minutes.
Fry bacon until delicately brown (about 5 minutes); if very fat, drain, reserving at least 1/4 cup in skillet. Add onion and saute about 3 minutes. Add flour, sugar and seasonings and blend well. Add vinegar and water gradually and cook until thickened (about 5 minutes), stirring constantly. Pour beaten egg over hot potatoes, coating potatoes well. Add hot vinegar mixture and toss gently with a fork.
Add grated cheese to mashed potatoes and beat with mixer. Saute onions in margarine until soft. Add 1/3 onion margarine mixture to potatoes and salt to taste. Generously butter a 13x9 inch pan. Place a layer of noodles in pan then a layer of potatoes mixture. Repeat ending with noodles. Pour remaining onion and butter mixture over casserole. Cover with foil and bake at 350 degrees until heated through, about 45 minutes.
Combine chutney, butter, lemon juice, curry powder and ginger and cook in saucepan over low heat, stirring occasionally for 10 minutes. Grill chops 4 to 5 inches from coals, about 20 to 30 minutes, basting frequently with sauce.