HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine cocoa and boiling water, stirring until smooth; set aside. Cream butter. Gradually add sugar. Beat at medium speed. Add eggs, one at a time. Combine flour and next 3 ingredients and add to creamed mixture. Beat at low speed. Stir in vanilla. Pour into 3 greased cake pans. Bake at 350° for 20 minutes.
Place cooked, crumbled hamburger, chilies, corn, potatoes and onion in large saucepan. Add 2 cups of water. Bring to boil, then simmer approximately 1 hour or until thick and potatoes are tender. Add water, salt and pepper during cooking, as needed.
Mix all together, except preserves. Spray a ring mold with Pam. Place mixture in mold and refrigerate until firm. Turn out when ready to use. Fill center of ring with strawberry preserves. Serve with crackers.
Bake on low heat until it barely browns. It burns easily. Cool before adding second layer.
Put ground chuck in a large bowl. Cut up onion fine; mash up crackers in buttermilk. Let crackers get real soft. Add to meat. Add egg, pepper and salt. Then add ketchup; mix real good and bake about 1 hour at 400°. Then drain good and put more ketchup on top and bake another 15 minutes.
Cream together first 8 ingredients, then fold in rhubarb and nuts. Pour into a 9 x 13 greased and floured pan. Mix cinnamon and 1/2 cup of sugar together and sprinkle on top of cake mixture. Bake at 350° for 45 minutes.
Mix all together and chill. Cut apples before serving. Also yummy with veggies.
Mix all together. Place in Pam sprayed casserole dish. Bake at 350° for 1 hour.
Pre-heat oven to 350°. Season chicken with salt and paprika. Melt butter in a large skillet on medium high. Brown chicken quickly on both sides of each piece on medium high. Transfer to shallow pan large enough to accomodate pieces in a single layer. Combine soup and curry and pour over the chicken. Cover and bake for 1 hour. Remove chicken and stir in sour cream, mushrooms and almonds into sauce. Return chicken to dish and spoon sauce over all. Bake uncovered until bubbly and brown.
Mix sour cream with cream cheese. Add cheese, olives, onions and seasonings. Chill mixture for 2 hours. Spread tortilla with refried beans, then with cheese mixture. Roll up, wrap in Saran Wrap and chill. Cut into bite-size pieces. Serve with salsa.
Cook ground beef and chopped onion in a small amount of fat in a heavy skillet. Cook slowly. Add remaining ingredients and mix well. Put in a casserole dish and bake at 350° for 30 minutes.
Dissolve sugar in some hot water, combine it with the rest of the ingredients. Put the mixture into jars. Cover them and set them in the sun for 4 hours.
Place unopened can of milk in a 2-quart saucepan full of water. Bring to a boil. Continue to boil for 1 1/2 hours. Take can out and let cool. Open can an mix with walnuts and wafers. Form 3/4-inch balls and roll them in confectioners sugar.
Melt butter; add all ingredients except grated pasta cheese. After fettucine is cooked and drained, coat with pasta cheese, then add saucepan mixture.
Combine in punch bowl the orange juice, lemonade and limeade with 1 quart water. Mix well, then stir in ginger ale and ice cubes. Serves 12.
Melt butter and cheese together and pour over biscuits. Bake at 350° for 15 minutes. Serve hot.
Brown hamburger meat; drain. Mix the milk, soups, chiles and enchilada sauce together until it boils on medium heat. Add the meat to the soup mixture and stir well. In bottom of 9 x 13-inch pan, place the Doritos. Pour the mixture over the chips and top with cheese. Bake at 350° for 20 to 25 minutes.
Mix cream and Cool Whip together and then stir in rest of ingredients. Chill overnight.
Cut each biscuit into 4 pieces. Mix white sugar and 2 teaspoons of cinnamon in a bowl. Roll pieces of biscuit dough until covered. Arrange covered pieces evenly in a Bundt pan.
Put first five ingredients in pot. Add salt, soup and 1/2 can of water. Bake 4 1/2 hours at 275°. If cooked in slow cooker, cook on medium for 6 hours.
Brown ground beef in skillet. Add spaghetti sauce and water to beef. In 9 x 13-inch baking dish, assemble lasagna: thin layer of sauce, half the noodles (uncooked), all cottage cheese, 3/4 pound Mozzarella cheese, half of sauce, remaining noodles, remaining Mozzarella cheese, remaining sauce. Cover with aluminum foil; bake at 300° to 325° for 1 1/2 hours.
Grind vegetables together. Add salt and cover with water. Let stand overnight. Next day, rinse vegetables twice in colander. Mix 1/4 cup vinegar with the cornstarch. Add all ingredients to vegetables and cook slowly in stainless steel or enameled kettle 30 minutes or until thickened. Seas in hot jars. Makes approximately 4 pints.
Mix all ingredients together and put into a 9-inch unbaked pie shell. Bake at 350° for 40 to 50 minutes or until firm on top.
Place the eggs in blender; mix on low. Add the milk and salt, then blend. In a greased 9 x 13-inch casserole dish, place the bread rounds, covering bottom of pan. Layer the ham, cheese and bread rounds. Over this, pour egg mixture, then sprinkle with paprika. Cover and refrigerate overnight. Bake, uncovered, at 325° for 55 minutes.
Cook onion and squash in small amount of boiling water until tender. Break the bread in small pieces and mix with egg, butter, salt and pepper. Add the drained vegetables; mix well. Spoon into a baking dish and sprinkle with the cheese over the top. Bake at 350° for 15 minutes.
Place popped corn and peanuts in large roaster. Mix sugar, Karo and butter. When mixture starts to boil, boil for 5 minutes. Stir while boiling. Pour syrup mixture over popcorn and peanuts. Bake in a 250° oven for 1 hour. Mix often (about every 15 or 20 minutes). When cool, store in tight container.
Have meat ground together. Cook potatoes with skins on. Dry bread. Grind onion. Take skins off potatoes and chop into small pieces. Crumble bread. Add together with water to make medium thick. Cook 1 hour on low heat. Stir often. Put into pie crust. Bake at 350° until light brown, 15 minutes. Cool. Cover with foil and freeze. When ready to use, bake at 375° for 1 hour. Make any size, 8 or 9-inch or individual size.
Bring vinegar, salt, celery seed and dry mustard to a boil. Add oil to vinegar mixture; do not boil. Pour over cabbage and onions. Let stand at least 8 hours, stirring often. Serves 8 to 12 and keeps several days.
Put first four ingredients in large pan. Salt heavy and put ice cubes over all and let stand at least 2 hours or until ice melts or put in refrigerator at night and stand overnight. Put up next day. Drain very well (don't rinse). Boil together remaining ingredients. Add zucchini, onion, green pepper and garlic. Boil 5 to 6 minutes. Place in jars and seal. Cauliflower may be added.
Combine bread and raisins; add milk. Let stand for 15 minutes. Cook butter and brown sugar together over low heat until syrupy (about 10 minutes). Mix eggs, seasonings and vanilla; add with sugar mixture to moisten bread. Pour into greased 1 1/2-quart casserole. Bake at 350° for 35 minutes. Serves 6.
Line greased 9-inch pie pan with slices of cheese. Mix eggs, milk, bacon and mushrooms and pour into pie pan. Bake at 350° for 40 or 45 minutes. Let stand a few minutes before serving.
Brown meat and onion. Stir in remaining ingredients. Cover and simmer 1 hour. Remove bay leaf and serve.
Peel and devein shrimp; set aside. Cut one lime into 6 wedges. Wrap and set wedges aside. Finely shred 1/2 teaspoon peel from the other lime. Cut that lime in half and juice to get 2 tablespoons lime juice.
Blend refried beans and chiles; spread on a very large round serving plate leaving a 3-inch border. Layer guacamole, salsa and sour cream over bean mixture; top with cheese. Garnish with tomatoes, olives and scallions, if desired. Serve with tortilla chips arranged around outside edge of platter. Makes 10 to 12 servings.
Cook macaroni as directed on package. Slice up hot dogs. Mix macaroni and hot dogs in a large skillet or casserole dish. Combine contents of both cans of soup with macaroni and hot dogs. Heat until piping hot in skillet on medium heat or in oven in the casserole dish. Serves about 6.
Cook chicken and beef until done. Save broth from both. Skin, debone and cut up chicken. Pull apart stew beef. Place all ingredients, including broth from chicken and beef and juices from vegetables, in a 12-quart pot. Add enough water to fill pot. Cover; cook on medium heat, stirring occasionally to avoid sticking, until potatoes have softened and the stew has thickened. The potatoes and carrots will have begun to come apart and will be small in size. Can be frozen.
Beat cream cheese and cherry juice. Add chopped cherries. Add rest of ingredients and mix well. Sprinkle nuts on top and let set overnight.
When using cake pan with a hole in it, double recipe. Cream shortening; add sugar and cream it. Add egg and beat well. Add applesauce. Sift flour and all dry ingredients together. Add to mixture. Bake at 350° about 1 hour and 5 to 10 minutes when recipe is doubled.
Mix yellow cake mix, 2 eggs and butter. Pour into greased and floured 9 x 13 baking pan. Mix cream cheese, powdered sugar and 2 eggs until creamy. Pour over cake mixture. Bake at 350° for 40 minutes.
Place butter/margarine in casserole. Put in preheated 350° oven. Put peeled and sliced potatoes in melted butter or margarine and coat. Mix remaining ingredients. Sprinkle over top of potatoes. Bake 30 minutes or until done and crisp.
Boil squash and onion for 20 minutes. Melt butter and add bread stuffing; mix well. Drain squash; mix with sour cream and soup. Sprinkle with pepper. In 2-quart baking dish, layer squash and bread stuffing. Repeat. Bake for 30 minutes at 350° until top crumbs are golden brown.
Bring sugar and Karo syrup to a boil; mix peanut butter and Cocoa Krispies. Pour hot syrup over. Drop by teaspoonfuls on cookie sheet. Do not cook.
Mix equal portions of frozen green peas and salted Spanish peanuts with Miracle Whip to taste. Serve immediately.
Put hash browns on bottom of greased 13 x 9-inch cake pan. Put cheese on top of hash browns. Add meat already cooked and drained. Mix eggs, soup and milk together; pour over hash browns, cheese and meat. Set in refrigerator overnight. Bake at 350° for 1 to 1 1/2 hours.
Cook rice until tender; drain. Cool. Dissolve jello in water; cool. Whip powdered sugar and cream together. Fold into the previous ingredients. Chill.
Simmer dried peas or beans in water and chicken stock with Bouquet garni for 2 1/2 to 3 hours in a large pot, covered. Add can of tomatoes, onions, celery and garlic. Simmer 1 1/2 hours more, covered. Add sausage and chicken. Simmer 30 to 40 minutes. Add wine, parsley and chick peas. Makes 4 quarts. Freezes well.
Cream the first 5 ingredients together. Stir in flour. Chill for 1 hour. Shape into 1-inch balls and place on ungreased cookie sheets. Place candy wafer on top and push to flatten cookie. Bake in hot oven at 400° for 8 to 10 minutes. Makes 4 dozen.
Bring jello, pudding and water to a boil. Add marshmallows and stir until dissolved. Add berries and juice. Stir until melted. Put in a bowl or flat pan and chill until set. This may also be used for pie by pudding it on a graham cracker crust and topping with Cool Whip.
Pour into a 9-inch pie pan. Sprinkle with 1 cup shredded Swiss cheese and 1/2 cup ham or bacon, cut into small pieces. Push down gently with back of spoon.
Grease Bundt pan with Pam. Sprinkle half of nuts and raisins. Place frozen rolls in pan. Pour butterscotch pudding over rolls. Sprinkle remaining nuts and raisins. Melt butter; combine sugar and cinnamon. Mix well and pour over contents in pan. Cover with tea towel and let stand to rise at least 12 hours. Bake in preheated 325° oven for 20 to 25 minutes. Let stand 5 minutes. Go around edge with knife and invert onto plate.
Melt oleo and mix other ingredients. Put into casserole dish and bake at 400° until lightly browned.
Line unbaked pie shell with a double thickness of foil. Bake at 450° for 8 minutes. Remove foil. Bake 4 to 6 minutes more or until golden brown. Remove from oven; set aside. Reduce oven temperature to 375°. Meanwhile, in a large skillet, cook sausage and mushrooms. Drain. In a medium bowl, combine egg, soup, onion and pepper. Stir in sausage mixture, broccoli and 3/4 cup of the cheese. Pour mixture into the baked shell. Bake at 375° for 40 to 50 minutes or until knife inserted near the center comes out clean. Sprinkle with remaining cheese. Let stand about 10 minutes. Makes 6 main dish servings.
Melt together the condensed milk and chocolate (watch that it doesn't burn), then add coconut, nuts and vanilla. Make into small balls. Place on greased baking sheet. Bake at 350° for 10 minutes. Cookies will firm up after out of oven.
First Layer: Melt butter and stir in flour. Spread over the bottom of a large Pyrex dish. Add chopped pecans. Press into dough. Bake at 350° until golden brown. Let cool completely.
Heat butter until golden brown, add sugar and vanilla. Add enough milk to make frosting, enough to cover.
Arrange vegetables in overlapping circles. Sprinkle with oil, vinegar, salt and pepper, parsley and dill. Crumble cheese over the top. Serve with dark bread to soak up the sauce.
Mix and refrigerate for 1 hour. Roll dough into a rectangle on a pastry sheet. Cut into 3-inch squares. Place 1/2 teaspoon of jam into middle of square. Fold each corner to middle and place on foiled cookie sheet. Bake in hot oven at 400° for 7 to 10 minutes or until light brown. Remove from cookie sheet immediately. Cool and enjoy!
Mix all together; pour into pie pan. No crust is needed. Bake at 350° for 30 to 40 minutes.
Stew hen and remove unwanted parts. Add chopped onion and potatoes. Cook until partial done stage. Add remaining ingredients and cook on low heat until	desired thickness. Stir often and take care that it does not stick and burn.
Cream together sugar and butter. Add egg and vanilla; mix well. Stir in flour and baking powder. Spoon over apples, spreading as best as you can. Bake for 30 minutes.
Mix and heat tomato soup, salt and gelatin. In mixing bowl, mix well mayonnaise, celery, cream cheese and onions. Add soup mix and shrimp. Mix well. Put in oiled mold. Chill several hours. Unmold and serve with crackers.
Mix all ingredients for 1 to 2 minutes with electric mixer. Bake in 2 large loaf pans at 350° for 1 hour. Cool for 5 minutes.
Thaw salmon, if frozen. In large skillet, combine water, lemon juice, onion, celery, salt and pepper. Bring to boil; simmer 5 minutes. Add salmon; simmer, covered, 7 to 10 minutes or until fish flakes easily with a fork. Remove salmon from liquid with spatula. Chill or serve hot. Serve salmon with lemon wedges. If desired, top salmon with tartar sauce and garnish with fresh dill weed. Makes 4 servings.
Have egg whites at room temperature. Preheat oven to 375°. Measure sifted flour. Add 1/2 cup sugar. Sift together 4 times. Combine egg whites, cream of tartar, salt and flavorings in large bowl. Beat with beater until soft peaks form. Add remaining sugar in 4 additions, beating until well blended each time. Sift in flour mixture in 4 additions, folding in with large spoon each time; turn bowl often. Pour into ungreased 10-inch tube pan. (If you've baked another kind of cake in pan, pour boiling water over it and dry with paper towel before pouring in cake.) Bake at 375° for 35 to 45 minutes. Invert cake until cool, then loosen from sides and remove from pan.
Chop up the onions and bell pepper to be fried in the skillet with the meat. Tenderize the meat with a meat tenderizer or you can buy the meat cubed, either is fine. Season the meat with the Tony's Creole seasoning or your preferred seasoning. Bread the meat with flour. Heat the oil in the skillet on the highest temperature and add the breaded meat. Turn the temperature down and fry the meat until brown and thoroughly cooked. Add the onions and bell pepper when the meat is almost finished cooking to allow the flavors of the onions and peppers to get in the meat. Drain the grease from the skillet. Add the golden mushroom soup to the meat in the skillet. Also add a can full of water to thin the soup. Simmer the meat and soup for about 10 to 15 minutes. This dish is best if served with mashed potatoes.
Simmer the chicken breast in water to cover with one onion, garlic and celery until the meat is ready to slip off the bones. Return the bones to the soup and cook down to 1 cup. Shred the chicken and mix with the sour cream and cheese. If you use the club type, breaking up with fork is enough. Otherwise, grate the cheese coarsely.
Mix and roll into balls. Brown and drain grease off. Pour 1 large can tomato sauce and 1 can of water. Simmer for 1 hour (add water if necessary).
Mix all ingredients in a 1 1/2-quart baking dish. Bake at 250° for 2 hours, stirring occasionally to blend. Serve with Fritos or Tostados corn chips. Great for a football party. Men love it!
Stir squash, tomatoes, red peppers or pimientos, onions and seasonings together. Alternate layers of squash mixture, cheese and bread crumbs. Sprinkle parsley flakes on top. Bake at 350 until golden brown on top.
Mix first three ingredients as pie crust. Press in 8 x 12-inch pan. Bake 10 minutes at 400°. Mix rest of ingredients and pour on crust. Bake 20 minutes longer at 400°.
Mix together sugar, dry potatoes, flour and warm water. Let stand covered (not in refrigerator) 12 hours. This will not rise only bubble, then keep in refrigerator 5 days, then feed with ingredients every 3 to 5 days. Take one cup starter out to make bread and return remaining starter to refrigerator. If you do not make bread, throw 1 cup of starter away, but it must be fed.
Cook chicken and pull apart into small strips. Mix together sour cream and chicken soup. Mix chicken into the soup mixture. Melt a stick of butter in a frying pan and crumble the Ritz crackers into butter. Add poppy seeds. Cook on low heat until crispy (not brown). Butter a Pyrex dish and pour chicken into dish. Add the cracker mixture on top. Bake at 350 for 25 to 30 minutes.
Crumble beef in casserole. Cover and microwave on High (100%) 3 minutes. Break up and stir. Cover and microwave 2 to 3 minutes longer; drain. Stir in spaghetti sauce, tomato sauce and oregano. Microwave on High (100%) to boiling, 3 to 4 minutes.
Mix all ingredients together. A tablespoon of corn syrup added with the sugar gives the filling a little more firmness. Bake at 375° until brown.
Melt butter in a 1 1/2-quart casserole dish. Add cooked carrots and coat with butter. Stir in croutons and cheese. In a small bowl, mix half and half, Worcestershire sauce, eggs and salt. Add mixture to casserole and mix with other ingredients. Bake, uncovered, at 400° for 20 to 30 minutes or until golden brown. Serves 6.
Heat oven to 350°. Grease and flour loaf pan. Blend all ingredients in large mixer bowl on low speed for 15 seconds. Beat on medium speed for 30 seconds, scraping bowl constantly. Pour into pan. Bake until wooden toothpick inserted in center comes out clean, 60 to 65 minutes. Immediately cool on wire rack. Garnish top of nut bread with maraschino cherries and green sliced candied pineapple, if desired. For better slicing, refrigerate overnight.
Prepare beef brisket as directed for corned beef. Remove from cooking liquid and discard liquid. Cut beef into shreds. Return to 3-quart casserole. Stir in tomato sauce, taco seasoning mix and water. Cover. Microwave at High for 5 to 7 minutes, or until hot, stirring once. Use in tacos, burritos or enchiladas. Serves 6 to 8.
Drain and save juices from pineapple, peaches, pecans, raisins, pears and apricots or any type fruit. Put in casserole. Cook butter, brown sugar, curry powder, sherry and juice in top of double boiler and stir until thick. Pour over fruit. Bake at 350° until hot and bubbly.
Melt chocolate chips and shortening in double boiler over hot water, stirring occasionally. Add peanuts. Stir until coated with chocolate. Drop by spoonfuls onto greased waxed paper. Chill until firm. Store in cool place.
Fill punch bowl with 1 fifth each of champagne and Sauterne and 3/4 quart of soda. For an attractive garnish, float whole strawberries with hulls. Refill bowls as needed with the same proportions. Yields 4 gallons and 1 pint or 104 (5-ounce) servings.
Beat cream cheese, condensed milk and lemon juice until smooth. Pour into prepared crust and refrigerate until firm. This also can be done with lime juice.
Break cornbread in pieces. Mix in order as given. Toss lightly. Chill overnight. Toss again when served.
Combine all ingredients in a large mixing bowl and mix on medium speed until well blended and smooth (approximately 6 minutes). Pour into a tube pan and bake at 325° for 1 hour and 15 minutes, or until toothpick inserted in center comes out clean. Cool in pan on a wire rack for 10 minutes. Take cake out of pan and continue cooling on a wire rack.
Cook corn oil, onion and garlic 10 minutes, stirring often. Add Worcestershire sauce, pepper and oregano and simmer 10 minutes more. Add catsup, chili sauce, molasses, vinegar and Tabasco. Simmer 30 to 40 minutes, stirring frequently. Apply to meats during 5 to 10 minutes of grilling. May store in refrigerator 1 to 2 weeks.
Preheat oven to 350°. Spray 13 x 9-inch baking dish with nonstick cooking spray. Cook pasta according to package directions. Drain; rinse with cool water. Let pasta dry on paper towels.
Let cheese set at room temperature for about 2 hours. Place ingredients in mixing bowl. Whip with mixer until all ingredients are thoroughly combined. Shape into a ball or roll. Roll in 2 cups chopped walnuts. Wrap in waxed paper and refrigerate until completely chilled.
Wash each can of beans separately. Drain well. Mix all ingredients together. Refrigerate overnight.
Cook noodles directly in broth for 20 minutes. Cook celery and carrots together and save the liquid. Add cooked carrots, celery and chicken to noodles. Salt and pepper to taste.
Beat cream cheese until smooth with fork. Gradually stir in pineapple, onion and garlic. Shape into a ball and roll in crushed pecans. Serve with choice of crackers.
Chop and mix all ingredients together in food processor. Put in hollowed out loaf of French bread. Sprinkle more Cheddar cheese on top and bake at 350° until bubbly.
Mix ingredients thoroughly and pat into 9 inch pie pan. Line sides of pan with whole wafers.
Cream margarine, cream cheese and powdered sugar until light and fluffy. Gradually mix in flour until dough is smooth. Press dough into 1 1/2-inch muffin tins. Pierce each shell with a fork. Bake in a 350° oven until golden brown (18 to 20 minutes). Cool in pan. Makes 2 dozen small tarts.
Combine biscuit mix and corn meal. Add 1/2 cup water. Mix until soft dough forms. Roll dough into a 12-inch pizza pan. Brown ground meat and drain. Add taco seasoning and 3/4 cup water to meat. Simmer until thick. Spread beans on dough. Layer with chili, beef, cheese, lettuce, tomatoes, onions and chili. Bake at 350°, uncovered, for 10 minutes to 20 minutes until crust is brown.
Heat oven to 375°. Cook and stir ground beef, onion and green pepper in 10-inch skillet until beef is brown; drain. Stir in mushrooms, sauce mix and water. Heat to boiling. Pour hot sauce mixture over noodles in ungreased pan (12 x 7 1/2 x 2-inch) or 2 quart casserole dish. Cover and bake 15 minutes with aluminum wrap. Arrange tomato slices or wedges on beef mixture. Sprinkle with cheese and parsley. Bake uncovered 10 minutes.
Wash chicken pieces; pat dry. Toss pieces in salt and pepper. Heat 1 tablespoon oil in skillet; cook chicken in oil at medium-high heat for approximately 5 minutes, or until chicken is lightly browned, tossing frequently. Remove chicken and juices; set aside. Heat 3 tablespoons oil in the same skillet. Add vegetables and garlic; saute until tender. Stir in tomatoes and juice, breaking into smaller pieces. Add 1/2 cup water and the seasonings; stir and bring to a boil. Cover; simmer over medium-low heat for about 10 minutes. Add chicken, juices and Joe's Stuff (to taste) to the sauce, stirring well. Uncover; simmer over low heat for 10 to 15 minutes, or until chicken is tender. Makes 4 servings.
In a 2-quart saucepan, saute onions in margarine until tender. Reduce heat to medium. Add milk and cream cheese; stir until cream cheese is melted. Add remaining ingredients. Heat thoroughly, stirring occasionally. Makes 5 (1 cup) servings.