HumbleIntelligence/food-ner-1-Million huggingface dataset:
Put flour and sugar in a bowl. Melt and bring to a boil the cocoa, hot water and shortening. Add to sugar and flour. Add buttermilk, soda, eggs and vanilla. Pour into 15 1/2 x 10 1/2 x 1-inch greased cookie sheet pan. Bake at 350° for 20 minutes. Ice while hot.
Brown ground beef; then add all other ingredients. Simmer 2 or 3 hours until thick. Serves 6 to 8.
Grease bottom of a 13 x 9-inch pan. Mix brownie mix, water, egg and applesauce in a large bowl. Beat by hand, 50 strokes. Don't undermix. Spread in greased pan. Bake at 350° for 35 minutes. Check brownies for doneness at 30 minutes. Do not overbake. Cool completely. Store in covered container. Sinful yet sensible eating.
Preheat oven to 300°. Combine vanilla crumbs, cocoa, sugar and margarine. Press firmly in 13 x 9 x 2-inch pan. Beat cheese until fluffy. Add sweetened condensed milk. Add eggs and vanilla. Mix well. Pour half batter evenly over prepared crust. Stir melted chocolate into remaining batter. Spoon over vanilla batter. With table knife gently swirl through batter to marble. Bake 45 to 50 minutes or until set. Cool. Chill in refrigerator a couple of hours. Cut in bars.
Bake cake as directed on box using a 9 x 13-inch pan. While cake is still warm, puncture top entirely with a fork. Spread Eagle Brand milk over the top. Cool and sprinkle with crushed Heath bars. Refrigerate.
In large pot, cover bottom with cooking oil. Add cut-up peppers and onions. Cook until soft. Drain off oil. Add skinned tomatoes. Let cook about a half hour. Add tomato paste. Cook until desired thickness. Fill hot pint or quart jars. Wipe rims; use hot lids. Check seals when cool.
Mix and shape into large patties (oval shaped). Quick fry and arrange in baking dish. Pour Franco-American beef gravy over plus mushrooms. Bake for 1 hour at 350°.
Help mom make pizza crust according to directions on box. Set aside in warm place. Have an adult fry ground beef. Grease a pizza pan and with your hands, spread out pizza dough. Add pizza sauce. Next, take a handful of beef at a time and place on top of sauce, then add ham pieces. Put cheese on the top of pizza (however much you want). Bake according to directions on box.
In large capacity blender, add all ingredients and blend. This sauce will separate, just shake up the container and enjoy. Keeps very well under refrigeration. Very good on pork. If heated, the sauce will be darker and thinner, but the taste remains the same. Also serves as an excellent marinade.
Fry hamburger and wrap in shells. Put in a 9 x 13-inch cake pan (line bottom). Mix remaining ingredients together and pour over shells. Top with Cheddar cheese.
Peel onions and slice in thick slices. Cook in boiling water until tender. Drain. In greased casserole, arrange layers of onions, bread cubes, cheese and sauce. Top with buttered crumbs. Bake at 350° for 30 minutes until bubbly and lightly browned.
Soften gelatin in 1/2 cup of the milk. Heat remaining milk to scalding. Pour hot milk over well beaten egg yolks and put back in the pan with sugar and salt. Cook gently until slightly thickened, about 4 minutes, stirring constantly. Remove from heat and stir in gelatin. Cool a bit, then fold in stiffly beaten egg whites and vanilla. Pour into a dish or mold and chill until firm. Serve with whipped cream. Yield: 8 servings.
Mix sugar, shortening and eggs. Add cocoa and food coloring to mixture. Add flour and soda, milk and vinegar alternately. Add vanilla. Bake at 350° for 25 to 30 minutes in 2 greased and floured round cake pans.
Boil water and add soda. Cool. Mix rest of the ingredients and add cooled water and soda. Keep in the refrigerator overnight before using. Bake at 375° for 20 to 25 minutes. Batter will keep in the refrigerator for up to 3 weeks.
Mix everything in a bowl. Put in a greased 9 x 13-inch pan. Bake at 350° to 375° for 1 hour. Remove and top with crushed potato chips or crushed corn flakes.
Drain asparagus juice;	add water to	juice to make 1 cup. Combine asparagus liquid,	sugar, lemon juice and salt; bring to a boil. Soften gelatin in vinegar; stir into hot mixture to dissolve. Add all other ingredients and mix well. Pour into 9 x 12-inch oblong dish and chill until it sets.
Soften gelatin in 1/4 cup water. Combine soup and remaining water and heat. Combine gelatin and cheese and add to diluted soup. Cool. Stir in all other ingredients. Place in ring mold and chill until firm. Unmold on lettuce and garnish with deviled eggs. This is a make-ahead luncheon dish for 6 to 8 ladies.
Mix red cinnamon candies in hot water. Add all other ingredients. Sugar may be added. May be served chilled if desired.
Mix flour, sugar and margarine together and pour over peaches (will be crumbly). Bake it approximately 30 minutes or until brown in 250° oven.
Place in greased casserole dish. Bake 20 minutes at 275°. Melt 1/2 stick margarine in a pan. Add 1 1/2 cup stuffing. Stir until butter covers the stuffing. Put on top of casserole. Bake 20 more minutes or until light brown. If 1/2 stick margarine doesn't cover crumbs, you can add more. Yields 6 to 8 servings.
Bring milk, sugar and marshmallows to a boil. Boil for 6 minutes. Stir in remaining ingredients and stir until creamy and loses its shine. Pour into a buttered 9 x 13-inch glass dish.
Preheat oven to 375°. Boil raisins and water for 1 minute and set aside.
Combine vegetables and water in 2-quart casserole dish. Cook, covered, on full power 5 to 7 minutes or until vegetables are almost tender. Add beef. Cook on full power 4 to 5 1/2 minutes, or until meat is not pink. Stir halfway through cooking. Drain. Add remaining ingredients. Heat, covered, on full power 5 to 7 minutes until heated through.
Cook bacon and crumble into small pieces. Grate cheese. Mix mayonnaise, sugar and vinegar. Pour over rest of ingredients and mix well.
In a large pitcher, stir together the cran-apple drink, orange juice and lemon juice. Slowly pour the carbonated water down the side of the pitcher and stir gently. Serve in wine glasses. Yields 8 servings.
Mix flour and sugar in a large bowl. Boil together margarine, cocoa and water. Let cool 1 minute, then add to flour mixture. Mix well. Add unbeaten eggs one at a time. Add remaining ingredients. Mix well. Bake at 350° for 25 to 30 minutes.
Wipe scrod with damp cloth and cut into 4 portions. Combine green pepper, onion, mustard, Worcestershire sauce, Tabasco and lemon juice. Melt butter or oleo; stir in bread crumbs. Add to vegetable mixture; mix well. Season scrod to your taste; dot with additional butter or oleo. Place on foil-lined broiler rack with surface about 4-inches below source of heat. Broil 5 minutes. Remove from broiler. Turn scrod; top with bread crumb mixture. Return to broiler for 5 to 7 minutes. Sprinkle with Parmesan cheese. Broil for 1 minute.
Drain pineapple (drink juice). Mix pineapple and Eagle Brand. Add cherry pie filling; add Cool Whip. Chill or freeze.
Preheat oven to 350°. Spread bread crumbs on baking sheet and bake for 6 to 8 minutes, stirring occasionally until crisp and lightly colored; set aside. Meanwhile, in Dutch oven or flameproof casserole, heat oil over medium heat. Add onions, carrots and garlic; cook, stirring, just until beginning to color, about 5 minutes. Add kielbasa and cook, stirring until it is lightly browned, 5 minutes longer. Add chicken or turkey, beans, tomatoes, chicken stock, wine, thyme, salt and pepper; bring to a simmer. Sprinkle cassoulet with reserved bread crumbs and place in oven for 20 to 30 minutes or until browned and bubbling. Serves 6.
Grease pan and preheat oven at 425°. Take a biscuit; flatten it out and sprinkle Mozzarella cheese in the middle. Roll up the biscuits so that none of the cheese is exposed, pinching the ends. Do the others. Sprinkle garlic salt on it. Bake for about 5 minutes or until golden (checking constantly). Flip and sprinkle garlic salt and cook for 5 minutes or until golden. Best if dipped in warmed Ragu spaghetti sauce.
Beat eggs well; add milk, salt and vanilla flavoring. Pour in pie crust. Sprinkle butter on top. Bake at 375° for 10 minutes; reduce heat to 350°. Bake until brown. Let it set out for about 15 minutes for cooling.
In a large mixing bowl, dissolve yeast in warm milk. Add honey, butter, salt and 5 cups of flour; beat until smooth. Add enough remaining flour to form a soft-ball of dough. Turn onto a floured board; knead until smooth and elastic, about 6 or 8 minutes. Place in a greased bowl and grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch down and shape into loaves. Place in greased loaf pans. Cover and let rise until doubled, about 30 minutes. Bake at 375° for 30 to 35 minutes or until golden brown. Yields 2 loaves.
Cut tops off strawberries and stand upright in pie shell. (If using bananas, you can slice the bananas and put one layer on the bottom.) Cook remaining ingredients on low heat, stirring constantly. When thick and glossy, pour over strawberries and refrigerate.
Combine sweet potatoes, melted oleo, egg yolks, brown sugar, salt, spices and extracts. Mix well. Add milk. Beat egg whites; add granular sugar. Beat until stiff. Fold beaten egg whites into potato mixture. Pour in unbaked pie shell. Bake 10 minutes in a 400° oven. Reduce heat to 350° and bake 45 minutes. Garnish with whipped cream and orange zest. This is a great pie!
Mix first 5 ingredients. Salt and pepper. Spread over the 2 pizza dough circles. Place pepperoni slices on the crusts. Top with cheese. Bake according to directions for crusts. Serves 12.
Cream the two cheeses together and add remaining ingredients, except pecans. Mix together and roll in ground pecans.
Bring the first 4 ingredients to a boil over low heat. Pour into casserole dish. Top with the cheese and cracker crumbs. Bake at 350° for 20 to 30 minutes.
Place fish in shallow baking pan. Salt and pepper. Cover the fish with cream. Place in 325° oven for 2 hours. Use sauce for gravy.
Sift dry ingredients together into a bowl. Pour oil and milk into measuring cup, but do not stir. Then pour this all at once into flour. Stir lightly until mixed. Divide dough in half. Place one half between 2 sheets of waxed paper, 12-inches square and roll out gently until circle reaches edges of paper. Peel off top paper and place pastry, paper side up, in pie pan. Peel off top paper. If you wet the counter you are rolling the pastry on, the paper will not slip. Makes enough for 2 pie shells or one 2-crust pie.
Beat all ingredients together except pecans until thoroughly mixed. Stir in pecans. Pour into greased and floured tube or Bundt pan. Bake at 325° about 1 hour and 15 minutes. Cool and glaze.
Mix well. Bake at 325° for 45 minutes to 1 hour. Bake in greased and floured loaf pans.
Heat skillet on low heat. Combine all ingredients, stir with a wire whisk until large lumps have disappeared. Pour slightly less than 1/4 cup batter for each pancake, that's large. To make small pancakes, like Hank's, drop spoon drops of pancake mix. Turn pancakes when the pancake bubbles up.
Cream butter and honey well. Add eggs (beaten), buttermilk and flour sifted with soda, spices and salt. Mix well. Bake in 2 layers in slow oven at 275° for about 30 minutes. Watch closely for honey cake burns easily. Can use a 9 x 13-inch pan.
Combine all ingredients, except tomatoes, in jar; shake well. Pour over halved cherry tomatoes. Chill for several hours.
Mix all together and chill. Serve with crackers or chips. Garnish with sliced olives.
Boil berries and sweetener with plenty of water. Make crust and put in bottom of pan Add berry mixture on top of crust and cover with another layer of crust. Bake until crust is brown.
Combine 1/2 cup sugar, lemon juice, water and cinnamon in 8 x 8 x 2-inch pan. Slice apples into pan. Blend 1/2 cup sugar, the flour, salt and oleo until crumbly. Pour over apples. Pat smooth. Bake at 375° for 40 to 45 minutes.
Mix all ingredients together in large bowl until blended. Pour into greased and floured 9-inch pans. Bake 30 to 40 minutes at 350°.
Combine flour and 1/2 cup sugar in double boiler. Stir in 1 cup boiling water. Cook for 15 minutes. Stir in 1 cup boiling water. Cook for 15 minutes, stirring frequently. Add remaining 1/2 cup sugar and egg yolks. Cook until thickened, stirring frequently. Add butter and vinegar. Pour into pie shell. Cover with meringue, sealing to edge. Bake at 400° for several minutes, or until brown.
In a saucepan, combine pineapple including syrup, pepper and brown sugar. Bring to a boil. Remove from heat and add lemon juice and cornstarch. Mix well; add diced chicken and heat thoroughly.
Trim excess fat from steak. Cut into serving size pieces. Combine flour, salt, paprika and pepper. Coat steak in flour. Reserve excess flour mixture. Saute onion and green pepper in hot oil in a large skillet. Remove vegetables and set aside. Brown steak on both sides in remaining oil. Add vegetables, rice, tomatoes and water. Sprinkle with reserved flour mixture. Cover and simmer for 1 hour, stirring occasionally.
Preheat oven to 425°. Grease bottom only of a cookie sheet. Mix egg, butter, sugars and peanut butter in mixing bowl. Set aside. In separate bowl mix dry ingredients together, then slowly add into wet mixture while stirring. Once mixed, spread over cookie sheet. Bake for 22 to 25 minutes or until firm. Cut into bars and cool. Makes about 24 to 30 bars, depending on size.
Chop broccoli into small pieces. Add bacon bits, raisins or grapes, sunflower seeds, celery and onions. Mix together.
Dry chicken. In large bowl, combine next 8 ingredients. Put chicken in and let stand overnight.
Boil spaghetti and drain. Simmer onion in Mazola oil. Mix tomato paste, water and sugar until dissolved. Put spaghetti into pan and add all ingredients together. Pat top with oil. Cook at 350° for 1 1/2 hours. Don't cover.
Mix all items together (except soda crackers) and pour into buttered dish. Crush soda crackers. Melt butter and pour over cracker crumbs. Sprinkle over casserole. Cook for 30 to 35 minutes at 350°.
Preheat oven to 500°. This cooks any size roast; brown on the outside and pink on the inside. Put roast in pan and coat with Worcestershire sauce. Sprinkle with salt and pepper. Cover the top of roast with pats of butter. Place in preheated oven, uncovered, for 5 minutes per pound. Do not open oven door! When roast has cooked for 5 minutes per pound, turn off oven and leave for 2 hours. Don't open oven door until the end of this time. When this is done, you'll have a beautiful roast and plenty of au jus gravy.
Bake potatoes until done. Cut potatoes in half and scoop out pulp; reserve shells. In a large mixing bowl, combine potato, cottage cheese, chives, salt, pepper, onion and butter. Beat until fluffy, adding enough milk to desired consistency. Fill shells. Place on a baking sheet. Bake 12 to 15 minutes until thoroughly hot. Refrigerate leftovers.
Mix flour, sugar and cocoa. Add beaten eggs and melted butter. Add milk, water, nuts, coconut and vanilla. Bake 30 minutes at 350° in an unbaked pie shell.
Melt shortening and margarine together. In a large bowl, mix melted shortening and melted margarine, sugar, eggs, cinnamon, soda, molasses and flour. Mix well and let stand 1 hour at room temperature. In a small saucepan, add 1/2 cup water to the raisins. Simmer until they soften. After the mixture is rested, add oats, raisins and nuts. Drop from spoon 2 inches apart on greased cookie sheet. Bake at 350° until lightly browned.
Heat oven to 275°. Line two baking sheets with aluminum foil. Beat egg whites and cream of tartar in small mixer bowl until foamy. Beat in brown sugar, 1 tablespoon at a time. Continue beating until stiff and glossy (do not underbeat). Fold in crackers and orange peel. Drop meringue by tablespoonfuls 1 1/2-inches apart onto baking sheets. Bake 10 minutes. Turn off oven; leave meringues in oven with door closed at least 8 hours. Remove from oven; finish cooling away from draft. (Four dozen confections, less than 50 calories for three.)
Put in a large wood salad bowl. Sprinkle bowl with cheese, salt and pepper, garlic and beaten eggs. Blend together. Layer lettuce in bowl with garlic and cheese. Mix remaining ingredients together. Pour over salad and toss. Let stand 10 minutes, then toss prior to serving.
Saute until clear the first 5 ingredients in a soup pot. Add the next 6 ingredients and stir over medium/high heat until thickened, but do not boil. At the last minute, add crab, corn, salt and pepper. Serve hot, garnish with crab claws.
Steep tea bags; add lemonade, sugar and enough water to make 1 gallon of tea.
Sift together flour, baking powder and salt. Cream sugar and shortening. Add eggs and beat until fluffy.
Mix together and chill. Use for carrot sticks, celery, broccoli, cauliflower, etc.
Mix together. Make into balls. Pour tomato juice over meatballs. Cook for 45 to 60 minutes at 350°.
Cook onion and celery in margarine; mix with other ingredients. Bake in casserole 1 hour at medium temperature.
Sift flour, baking powder, salt and sugar together in a bowl. Cut in shortening and blend. Beat egg, vinegar and water together and work into flour mixture. Roll pastry into a ball and divide into 4 equal parts. If making one double crust pie, wrap two balls of pastry in plastic and freeze for a future pie.
Run vegetables through a food chopper; add 1/2 cup salt. Let it stand for 2 hours, then drain. Mix with vinegar, sugar, celery seed and mustard seed. This requires no cooking and does not have to be sealed.
Slice thin and line an ungreased 9 x 12-inch glass pan closely together with one roll of cookie dough. Cookies should be touching each other. Mix cream cheese until smooth. Add sugar, vanilla and eggs until creamy. Pour this layer over cookies. Slice second roll of cookie dough and layer again over mixture. Sprinkle nuts on top. Bake at 350° until brown. Refrigerate overnight.
Brown beef and onions in heavy skillet with oil. Add chopped tomatoes, paste, water, parsley, salt, sugar, garlic powder, pepper and oregano. Simmer, uncovered, stirring occasionally about 30 minutes.
Mix chicken broth with cornstarch and teriyaki sauce. In a large skillet, heat oil over high heat. Add snow peas and green onions; stir-fry until almost tender-crisp. Add shrimp, and stir in chicken broth mixture; cook, stirring constantly until sauce thickens and just comes to a boil and shrimp turn pink. Serve in warm pastry shells. Makes 6 servings.
In 2-quart glass baking dish, combine nuts and butter. Microwave, uncovered, for 5 minutes at High until light brown. Stir in lemon juice, wine, dill and salt.
Melt and mix all ingredients in a crock-pot. Serve with tortilla chips.
Grease and flour 2 (9-inch) pans or 1 (9 x 13-inch) oblong pan.
Cook rice as directed. Then mix all ingredients and put in casserole dish. Sprinkle with almond slivers on top. Bake 1 hour at 350° uncovered.
Mix flour, sugar and eggs real good. Melt margarine in pan and pour in mix. Put in unbaked pie shell and cook at 350° for 25 minutes or until pie is done on top.
Boil chicken until meat falls off bone, then remove bones. Combine rice, carrots, onions and celery; add chicken.
Brown meat and drain. Chop up all ingredients (except chips) and put into a bowl. Add chop meat and mix well. Add salad dressing and 1/2 bag of chips. Mix well! Put the rest of chips on the top to decorate! Enjoy!!
Combine all ingredients in a large bowl. Stir until spoon bends. Remove spoon and mix with hands (make sure they are clean first). Roll into logs approximately 2 to 3 -inches long. Makes approximately 2 dozen.
Drain pineapple and oranges. Mix cottage cheese and jello. Add oranges and pineapple. Fold in Cool Whip. Refrigerate.
Combine all ingredients. Place by teaspoonfuls on well-greased pan. Place maraschino cherry half on each cookie. Bake for 10 to 12 minutes at 350°. Refrigerate or freeze.
Beat milk and cream cheese until creamy and smooth (beat several minutes). Add 1/2 carton Cool Whip and beat very well. Add vanilla. In cake pan put layer of vanilla wafers and top with sliced bananas. Cover with pudding mixture. Repeat. Cover with remaining Cool Whip. Top with crumbs.
Slit olives 3 times lengthwise. Soak olives in cold water to remove bitterness. Change water daily. (Let soak until you can eat one. Some bitterness will remain.) Next, soak olives in brine for 3 days, being sure to saturate water with salt. Drain olives, saving brine. Place olives into large vat. Throw in a generous amount of oregano and pour in enough olive oil to saturate them as you turn them over and over and over. Have jars ready.
Combine sugar, cinnamon and nutmeg. Pare apples and chop into bite-sized pieces. Put in a 4 cup measure sprinkling with cinnamon mixture, as you add apples. When you have 4 cups, put apples, water and butter into a saucepan. Cover and cook over low to medium heat, stirring once or twice, for 15 to 20 minutes or until apples are tender. Yields 2 2/3 cups.
Line bottom of baked pie shell with 1/2 of the strawberries, sliced in half. In a saucepan, bring to a boil the remainder of the whole berries and 3/4 cup water. Simmer for 3 to 4 minutes. Combine cornstarch and sugar and add to berries, stirring constantly. Cook until mixture is clear. Add lemon juice. Cool slightly and pour over the berries in the pie shell. Chill several hours. Top with whipped cream or Cool Whip.
Dissolve yeast in warm water. Stir dry ingredients together. Cut in shortening; then add yeast mixture and milk. Mix well. Makes a large bowlful. Will keep 7 to 10 days if kept in covered bowl in refrigerator. Bake at 400° for 12 to 15 minutes.
Wash and slice thinly the sweet potatoes. (Important as you slice the potatoes, place them in water.) Heat margarine, then add sugar.	Add sweet potatoes (drained) and cook over medium heat until desired consistency, usually about 30 to 45 minutes. You might	desire	to add cinnamon to taste. Nice variation for sweet potatoes.
Mix milk, juice and eggs together. Blend very well. Add Cool Whip and beat with mixer until very creamy. Pour into vanilla crust. Chill.
Melt candy coating per package instructions. Mix all together. Spread out on wax paper. Break into bite size pieces.
Preheat oven to 350°. In large skillet, brown ground beef; drain. Stir in canned tomatoes and taco seasoning. Reduce heat and simmer, uncovered, 5 minutes. Remove from heat and stir in 1/2 can French fried onions. In medium bowl, combine cottage cheese, 1 cup Cheddar cheese and the eggs; set aside. Overlap 3 tortillas in bottom of greased 8 x 12-inch baking dish. Overlap 6 tortillas around sides of dish. Spoon beef mixture evenly over tortillas; top with remaining 3 tortillas. Spoon cheese mixture over beef and tortillas. Bake covered at 350° for 45 minutes or until cheese mixture is set. Top with remaining Cheddar cheese. Sprinkle remaining onions down center of casserole. Bake, uncovered, 5 minutes or until onions are golden brown. Just before serving, arrange tomato and lettuce around edge of casserole. Let stand 5 minutes before serving. Serves 6.
Brown meat and drain. Fry bacon, crumble and add to meat. Mix all other ingredients together in a rectangular baking dish. Add meat and bacon. Stir all together. Bake 1 hour at 350°.
Preheat oven to 350°. Soak apricots in boiling water for a half hour; cool to lukewarm. Grind the soaked drained apricots, peel from a half an orange, and raisins. Blend or sift together flour, sugar, baking powder, baking soda and salt. Add ground fruit; combine to coat the fruit. Make a well in the center. Add beaten egg, orange juice, water mixture and vegetable oil or melted shortening. Mix only until combined. Pour into a greased 9 x 5-inch loaf pan. Let stand 20 minutes. Bake in a preheated 350° oven for 50 to 60 minutes.
Preheat oven to 500 degrees. Roll Roast in peppercorns and season with pepper and garlic if desired. Place in baking dish and bake 5 to 6 minutes per pound.
Pit and quarter dates. Add soda and boiling water. Let cool. Mix sugar and shortening. Blend in egg. Add flour and date mixture alternately. Add vanilla and nuts. Bake at 350° for 35 to 40 minutes.
Beat eggs together well with the flour, baking powder and salt. Stir in cheeses, butter and onions. Grease a 9 x 13-inch pan well. Add mixture. Bake at 400° for 15 minutes and 350° for 30 minutes.