HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all ingredients together; put into casserole dish. Bake at 350° for 45 minutes.
Mix the first 5 ingredients into patties. Put in a 9 x 13-inch pan. Thin tomato paste with a little tomato juice. Add pinch of sugar; bring to a boil. Pour tomato paste mixture over burgers. Bake in a 375° oven until sauce begins to brown and burgers are brown on top. Carefully turn burgers to brown bottom.
In a bowl, beat sugar and egg yolks until light. Gently fold in nuts and bread crumbs, then stir in coffee. In another bowl, whisk egg whites until soft peaks form; fold into mixture. Pour into round cake form and bake in a preheated oven at 350° for 25 to 30 minutes until well risen and firm to touch. Cool on wire rack.
In saucepan, melt butter over very low heat. Stir in evaporated milk, vanilla and salt. Mix well. Remove pan from heat and gradually add the sifted powdered sugar. Work with hands until a dough consistency is reached. Add peanut butter and corn syrup. Mix well. Shape dough into balls, dip in chocolate and roll in peanuts. Refrigerate until firm. Makes 48 balls.
Mix together and pour on top of cream cheese mixture. Top with Cool Whip; may add chopped nuts, if desired.
Mix and spread on buns. Put in broiler 3 inches from unit for about 6 minutes.
Soak gelatin in cold water and allow to stand. Put egg yolks, lemon juice and 1/2 cup sugar in upper part of a double boiler. Beat with beater until mixed well. Place over rapidly boiling water and beat constantly until very light, thick and creamy. Remove from stove burner; add gelatine and stir until dissolved. Cover and cool until it begins to congeal.
Mix mayonnaise, sugar, vinegar, salt and pepper in a large bowl. Add vegetables and toss to mix.
Mix all ingredients together and pour into greased 12 x 15-inch glass casserole dish. Bake, covered, for 25 minutes at 350°. Makes 10 to 12 servings.
Mix first 6 ingredients well and roll in 1-inch balls.	Chill 2 hours or longer. Melt semi-sweet chocolate, bitter chocolate and paraffin wax. Dip balls in mixture and refrigerate.
Combine egg white and water. Add nuts, stir to coat nuts; set aside. In a bag, combine remaining dry ingredients. Add pecans and shake to coat thoroughly. Spread on greased baking sheet. Bake at 275° for 30 minutes. Remove from oven, use a fork to flip nuts onto waxed paper to cool. Store in a tightly sealed container. Yields 4 cups.
Combine vinegar and oil and coat cooked ziti. Add other ingredients and toss. Add salt and pepper to taste.
Turn oven onto 350°. Grease baking dish. Boil sweet potatoes until tender. Mash up good. Add all ingredients. Bake in oven dish for 45 minutes.
Heat oil in large skillet over medium-high heat. Add chicken; cook for 3 to 4 minutes on each side or until golden brown; drain. Pour tomatoes and juice over chicken. Bring to a boil. Reduce heat to medium-low; cover. Cook for 20 to 25 minutes or until chicken is tender. Place cheese over chicken and tomatoes; cover. Cook for 1 to 2 minutes or until cheese is melted. Serve over pasta or rice.
Mix sugar, milk, cocoa, margarine and vanilla well. Boil 1 minute. Add peanut butter and/or coconut. Remove from heat. Add oatmeal. Stir well. Drop on wax paper.
Squeeze all the moisture from the hash browns. Mix together margarine, soup, sour cream and onions. In a large glass baking dish (13 x 9-inch), place half the potatoes and half the soup mix. Salt and pepper this and sprinkle with half the cheese. Put on the remaining potatoes and repeat layers. Last, top with cheese. Bake at 300° for 1 1/2 hours.
In skillet, brown ground beef. Drain off grease. Add chili sauce, spaghetti sauce, basil, oregano, parsley flakes and sugar. Heat large pot of water and 1 teaspoon salt. When boiling, add jumbo shells. Cook as package directs. Meanwhile, in large bowl, add Ricotta cheese, Mozzarella, Parmesan cheese and egg and mix thoroughly. Drain jumbo shells in cold water. Stuff jumbo shells with the cheese mixture. In the bottom of pan, put thin layer of meat and sauce mixture, then layer stuffed shells on top of sauce. When all noodles are stuffed and in the pan, pour the rest of the sauce over top of pasta shells. Then spread shredded Mozzarella cheese on top. Bake in 350° oven for 30 to 35 minutes or until cheese is browned. Serve with hot French bread or garlic toast.
Place corn syrup and sugar into large saucepan. Cook over medium heat until sugar dissolves and mixture begins to boil. Remove from heat and stir in peanut butter. Add Rice Krispies cereal and stir until well coated. Press mixture into a 13 x 9-inch pan coated with cooking spray. Set aside. Melt chocolate chips and butterscotch chips over low heat, stirring constantly. Spread evenly over cereal mixture. Let stand until firm and cut into bars when cool.
Heat oven to 350°. Grease jelly roll pan (15 1/2 x 10 1/2 x 1-inch). Mix sugar, oleo and egg yolk. Mix in flour and cinnamon. Press into pan. Beat egg white with water until foamy. Brush over dough. Sprinkle with nuts. (Press nuts lightly into dough before baking.) Bake until lightly brown, 20 to 25 minutes. Immediately cut into squares about 3 x 1-inch. Makes 50 cookies.
Mix well and form into rolls; wrap with cabbage leaf. Secure with a toothpick. Place rolls in pan and add tomatoes. Cook in a 350° oven for an hour or until tender.
Blend powdered sugar and cocoa in mixing bowl. Without stirring, add milk and butter. Cook in microwave on High for 2 minutes. Remove bowl and stir just to mix ingredients. Add vanilla and nuts and stir until blended. Pour into greased container and place in freezer for 20 minutes or refrigerator for 1 hour. Cut and serve.
Mix all in a large bowl until batter is thinner than pancake batter. Dip whatever is cooked in batter, then drop into hot oil in deep fryer. Fry until golden brown.
Cook on stovetop until it thickens and boils. Put into 1 1/2 to 2-quart casserole dish.
In a large bowl, mix flour, salt and baking powder. Make a well in the center. Add remaining ingredients. Beat with a fork, then fingers until well mixed. Dough will be stiff. Roll out on floured surface until very thin. Let set to dry.
Combine sauerkraut, celery, pepper, onion, carrots and pimento. Bring to boil oil, sugar, vinegar and salt. Cool and pour over kraut mixture. Let set several hours before serving.
In a large bowl combine vinegar, catsup, horseradish, mustard, garlic, salt and pepper. Blend in oil. Add shrimp. Chill, serve in a bowl with toothpicks; garnish with chives. Serves 6.
Cut cabbage into 2-inch pieces. Quarter onion. Place 1/4 of cabbage in blender. Cover in water. Chop and drain. Repeat with remaining cabbage, onion and carrots. Mix with remaining ingredients and chill. Serves 10 to 12.
Heat juice to boiling. Pour over both packages of gelatin. Stir, then add 2 cans Coca-Cola. Chill until slightly thickened. Mix together the cream cheese, celery, fruit and nuts. Fold into gelatin. Serves 18 to 20.
Mix each item as you go along. Preheat oven to 375°. Bake for 1 hour and 20 minutes.
Combine cornmeal, flour, sugar, baking powder, soda and salt in a large mixing bowl. Add buttermilk, eggs and oil and mix well. Place 1 tablespoon shortening in a 10-inch cast-iron skillet in a 450° oven for 3 to 4 minutes or until hot. Tilt pan evenly to distribute shortening. Pour batter into skillet. Bake at 350° for 25 minutes. Cool and crumble the cornmeal into a large bowl. Cook celery and onion in 1/4 cup broth in a skillet until tender. Add celery mixture, remaining broth and remaining ingredients to cornbread crumbs. Mix well. Spoon into a large greased baking dish. Bake for 40 minutes at 350°.
Cook fettucine according to package; drain and set aside. Over medium-low heat melt butter; stir in milk and cheese. Stir together cheese mixture, parsley and pepper with fettucine. Serve sprinkled with additional grated Romano cheese.
Bake cake according to box directions as to size of pan and temperature for baking. Punch holes in cake while it is still hot with a fork. Dribble Eagle Brand milk over cake, then dribble 1/2 can cream of coconut over cake. Freeze other half of cream of coconut for later use. Cool cake thoroughly. Cover top with Cool Whip, then spread with coconut. This can be baked in an oblong pan.
Soak beans overnight in cold water. Wash chicken and cover with 1/2 of spice mixture. Bake at 350° for 15 minutes. Heat oil in skillet. Saute onions, chilies and garlic for 1 minute. Drain beans and add beans and stock to pot. Add sauteed vegetables, spice mixture and beer. Bring to a boil, reduce heat and simmer for about 2 hours or until beans are tender. Dice chicken into quarter size pieces. Add to stock and simmer a little longer.
Lightly grease a 13 x 9-inch pan. Boil sugar, butter, water and corn syrup over medium heat without stirring until candy thermometer equals 300° to 310° (or drop small amounts of candy into ice water. When candy forms a brittle mass that snaps when pressed, it is ready.) Remove from heat. Stir in vanilla. Pour mixture into pan. Wait 2 minutes, then sprinkle evenly with chocolate chips. When chips turn shiny, spread over toffee. Sprinkle almonds over top, pressing them gently into chocolate. Refrigerate candy until cold. Break into bite-size pieces. Store in refrigerator. Makes 2 1/4 pounds.
Brown chops lightly in hot skillet. Remove to baking pan. Pour fat from skillet, leaving about 1 tablespoon in pan. Add flour and onion soup mix. Blend in water. Pour over chops. Cover with foil; bake in moderate oven at 350° for 30 minutes. Uncover, bake 30 to 40 minutes longer or until tender.
Mix cream cheese and sugar together. Start with 4 drops flavoring, then add color. Knead until pie dough consistency. Take small pinch and roll into ball in granulated sugar. Press into mold. Remove excess and unmold at once onto waxed paper. Refrigerate until ready to serve.
Slice muffins in half, then cut each half in fourths. Arrange on 2 cookie sheets. Mix remaining ingredients well in small bowl or your mixer on medium speed. Spread mixture on muffins. Freeze at least 30 minutes, even if you are going to use the same day. Just before serving, broil until puffy, bubbly and slightly brown, a few minutes.
Cook linguine until tender. Meanwhile, spray a large skillet with vegetable spray. Add mushrooms and 2 tablespoons of the chicken broth. Cover and cook until tender. Transfer to a bowl. Spray a skillet again. Add vegetables and 2 tablespoons chicken broth. Cover and cook until tender. Add salt and pepper. Transfer to mushroom bowl. Add onion to skillet and stir-fry until they start to brown. Add wine and scrape any browned pieces left. Boil until wine is reduced by half. Add remaining 1/4 cup chicken broth and remove from heat. Whisk in sour cream. Stir in basil and cheese. Drain pasta and return to pot over low heat, shaking to evaporate excess moisture. Remove from heat and add sauce and vegetables. Toss to coat. Season with salt and pepper. Makes 6 servings.
Coat chicken with flour and brown in Dutch oven size pan, using small amount of oil. Remove chicken and add potatoes and carrots. Coat well with seasoned salt and little pepper. Place chicken breasts on top and add more seasoned salt and pepper. Mix soup and water. Pour over chicken and cover with lid. Bake at 250° to 300° for 4 to 5 hours. Serves 4 to 6.
Melt margarine and chips. Cool just a little. Add marshmallows and nuts. Stir. This does not look like it will stick together. Tear off about 12 to 15 inches of foil. Sprinkle with coconut. Pour mixture onto foil and coconut. Sprinkle a little more coconut on top. Roll and wrap in foil. Put in freezer until it becomes hard enough to slice.
Mix all ingredients and stir until well blended. Knead. Form into balls and roll in confectioners sugar.
Cut tomatoes in half and scoop out about 1/3 of each half. Chop the pulp. Mix with cracker crumbs, bacon, worcestershire sauce, soy sauce, salt and pepper to taste. Stuff each half with the above and top with cheese and cracker crumbs. Brown under broiler. Serves 4.
Cook vegetables and drain. Mix with next 3 ingredients. Place in casserole. Combine cracker crumbs with margarine and spread over top of vegetables. Bake in 350° oven until bubbly (30 to 45 minutes).
In a 1 1/2-quart casserole, combine soup, milk, soy sauce and pepper. Stir in beans and 1/2 can onions. Bake at 325° for 25 minutes. Stir once. Top with remaining onions and bake 5 minutes more. If using almonds, stir them in before baking.
Combine cola and ketchup in skillet. Salt and pepper chicken and place in skillet. Bring to a boil. Reduce heat; cover and simmer 1 hour or until tender. Each serving equals 3 protein and 20 optional calories.
Mix together all ingredients and cover with wax paper. Chill for 2 to 3 hours for easy handling. Form into small balls and bake at 400° for about 15 minutes. Serve warm or cold.
Mix together; roll out as a pie crust. Spread butter and a layer of sugar and cinnamon on dough. Roll in small jelly roll and bake at 350° until brown. Cut in small pieces and eat fast before Penn gets home.
Cook raisins and water covered, until tender, about 5 minutes. Stir in mixture of sugar and flour; cook over low heat, stirring constantly until boiling. Boil one minute. Remove from heat. Stir in lemon juice (more if desired).
Blend butter and cheese together. Sir in remaining ingredients; spread on muffins. Cut into quarters and freeze on cookie sheet. Place under broiler until bubbly, about 4 minutes. Can also be stored in plastic bags in freezer for later use.
Gather enough cucumbers, any size, to fill a gallon size jug. Wash the cucumbers and then stand them up whole in the jug. Fill the jug full of cucumbers. Add salt (use plain salt). Cover the cucumbers with apple cider vinegar. Tie a cloth over the mouth of the jar and leave for 6 weeks. At the end of 6 weeks, wash the cucumbers thoroughly in cold water, making sure to rinse them good. Dry the cucumbers with paper towels and then slice the cucumbers into round slices and put them back in the gallon jug. Put sugar over the top of the cucumbers; this sugar will melt and form a liquid. Add oil of cloves and cinnamon, both of which can be purchased at the local drug store. Do not seal the jug. They will keep all year in the jug. Just keep them in their liquid so they will stay crisp.
Pastry: Mix cream cheese, flour, and butter. Chill about an hour, then shape into small 1-inch balls. Press into gem muffin tins.
Mix first 6 ingredients. In separate bowl, mix flour, cinnamon, salt and baking soda. Combine with apple mixture. Pour into greased, floured 9 x 13-inch pan and bake at 350° for 1 hour.
In a large bowl, combine the mayonnaise, sugar and vinegar. Chill the dressing for at least 1 hour before serving.
Brown roast in oil in Dutch oven, turning to coat all sides. Add 4 cups of water and bouillon cubes. Sprinkle onion soup mix over top. Simmer 3 1/2 to 4 hours, turning occasionally. Add more water as needed.
Cream butter; gradually add sugar, beating well. Add eggs, 1 at a time, beating well after each. Add buttermilk and beat well.
Stir together ingredients in order given. Pour batter into 2 greased 8-inch loaf pans and sprinkle with 1/2 cup sugar, mixed with 1 tablespoon melted butter. Bake at 350° for 60 minutes.
Brown meat and onion in large skillet; drain. Dissolve bouillon cube in water. Mix with tomatoes, corn and chili powder. Add to ground meat and cook for 10 minutes on low heat. Then bring to boiling point and add bell peppers. Simmer for 10 minutes. Bring to boiling point again and add rice. Remove from heat. Cover and let sit for 5 minutes. Good served with green beans, Mexican cornbread and slaw.
Brown pork chops in frying pan for 10 minutes. Preheat oven to 350°. Layer pork chops and half of the potatoes in baking pan with 2 or 3-inch sides. Add 1 can of the soup. Layer the rest of the pork chops and potatoes. Add the other can of soup and 1 can of water. Bake in oven for 1 hour. Serve with salad, green vegie and applesauce. It's yummy! Serves 3 to 6.
Mix sugar, mustard and vinegar in blender. Add oil. Stir in seeds by hand. Pour over salad greens. Add sliced strawberries and chopped walnuts.
Dissolve yeast in water. Heat cheese to lukewarm; mix with yeast, sugar, eggs, soda and salt. Stir in flour to make a soft dough. Place in greased bowl. Turn to grease all sides of dough. Let rise in oven (place pan of hot water on rack under bowl) about 1 1/2 hours, until doubled. Punch dough down, pinch in half and work each half into 12 pieces. Roll each piece in flour. Place on greased pan; let rise again until doubled. Bake at 350° for 20 minutes. Brush with butter and serve warm.
Mix all ingredients together; blend well. Bake in greased (nonstick spray) 9 x 13-inch baking dish at 350° for 30 to 35 minutes. Serve with frozen yogurt or hot fudge topping. Yield: 12 servings.
Cream shortening and brown sugar in bowl until light and fluffy. Beat in eggs and vanilla. Reserve 1/4 cup flour. Sift remaining flour, baking powder and salt together. Add to creamed mixture; mix well. Coat pecans with reserved flour. Stir into mixture. Press into greased 9 x 13-inch pan. Bake at 350° for 30 minutes. Do not overbake.
Mix all ingredients. Bring to a boil (do not scorch). Simmer 15 to 20 minutes.
Mix pudding and Cool Whip together. Add pineapple with juice; mix well. Add marshmallows and mix well. Chill.
Brown chicken in oil in a large frypan. Drain excess oil. Stir in remaining ingredients. Reduce heat, cover and simmer 45 to 50 minutes until tender. If desired, serve chicken pieces with sauce over rice or spaghetti. Makes 4 to 6 servings.
Mix all ingredients together. Roll on floured board. Cut out your cookies. Bake in a 350° oven for 10 to 12 minutes. This dough may be used for raisin filled cookies or any filled cookies.
Combine milk, powdered sugar, coconut, nuts and melted butter. Mix well. Refrigerate for 1 hour. In a double boiler melt chocolate chips and paraffin. Roll the coconut mixture into 1 1/2 inch balls. Dip into chocolate and place on Wax paper lined cookie sheet. Let set. Serve.
Mix Jell-O and hot water. Add remaining ingredients; mix well and refrigerate until jelled.
Cream butter, sugars and vanilla until fluffy. Add eggs; beat well. Combine flour, baking soda and salt gradually to creamed mixture. Beat well; add chocolate chips and nuts. Drop on cookie sheet. Bake at 375° for 8 to 10 minutes.
Mix altogether, except cheese, in 2-quart bowl. Put in 9-inch square baking dish. Bake at 300° for about 1 1/2 hours. Then top with grated cheese. Let cheese melt and serve.
Cook broccoli; drain well. Cook rice in 1 1/2 cups water. Saute onion in melted margarine. Add soup and 1 scant soup can of water; add broccoli, cheese and rice. Mix thoroughly; put in casserole dish. Sprinkle with paprika. Bake at 350° for 20 to 25 minutes.
In medium skillet, combine chicken, spices and seasonings for fajitas and water; blend well. Bring to a boil; reduce heat and simmer 3 minutes.
Brown meat with onion and spices; drain grease. Add tomato sauce and small amount of water. Reduce heat; simmer 20 minutes. In greased 9 x 13-inch pan place one-half meat mixture on bottom; add layer of noodles. Add cottage cheese; sprinkle Parmesan cheese on top. Place remaining beef on top of cheese. Bake at 350° for 30 minutes. During last 10 minutes put Mozzarella cheese on top to melt.
Blend dry ingredients together; cut in margarine. Beat eggs and add vanilla; add to dry mixture and blend well. Form ball and cut in half. Pat	half into long cake pan and roll out second half and cut into strips to make woven top. Dough handles better when slightly cooled. (You may use 2 cans of prepared pie filling or your favorite recipe for the fruit filling.) Bake at 350° for 50 minutes.
Cook frozen broccoli in microwave for 5 to 6 minutes. Let stand 4 to 5 minutes and drain.
Butter 13 x 9-inch pan. Crush ice cream wafers and put 3/4 of them in bottom of pan. Pat down. Cream together butter and powdered sugar. Add egg yolks. Beat. Beat egg whites until stiff; add to mixture. Mix well. Spread over wafers. Put a layer of nuts on top, then add your strawberries. Whip the whipping cream; spread on top, then sprinkle with the rest of your crushed wafers. Chill.
Pour pineapple and juice into greased casserole dish. Mix sugar and flour. Pour over pineapple. Top with cheese and Ritz cracker crumbs. Pour melted margarine on top. Bake 15 to 20 minutes at 350°.
Beat together sugar, oil and eggs until fluffy. On slow speed, add dry ingredients, then vanilla, apples and pecans. Pour into greased and floured tube pan and bake at 275° for 30 minutes and at 300° for 1 hour.
Preheat oven to 350°. In a large skillet, brown chops and drain on paper towel. In buttered baking dish, arrange potatoes, chops and mushrooms. In small bowl, combine soup mixture and water. Pour over meat. Cover and bake 1 1/2 hours.
Prepare ready bake crust as directed on instructions (substituting egg white for egg). Prepare pudding mix as directed on box. Pour pudding in pie shell. Spread Cool Whip on top. Chill for 1 hour.
Break bread into small pieces and soak in milk. Combine other ingredients. Form into marble size balls. Pour your favorite barbecue sauce over. Refrigerate overnight. Bake at 350° for 30 minutes. Place toothpicks before serving. Serve warm.
Heat juice from pineapple and cherries. Dissolve cherries in this. Pour in Coke and pre-jell. Add remaining ingredients and return to refrigerator.
In medium saucepan, saute green onion, celery, curry powder and shrimp in butter for 2 to 3 minutes. Stir in flour. Off heat, add milk. Cook, stirring over low heat until thickened. Remove from heat. Stir in lemon juice and seasoned salt. Serve over cooked rice. Serves 4. May be doubled.
Cut up all vegetables. Combine in large container with tight lid. Mix together all remaining ingredients with a wire whisk. Pour marinade over vegetables; toss. Cover and chill at least 3 hours. Lasts several days.
Mix together first 6 ingredients and refrigerate. When ready to serve, spread on party rye bread. Put under broiler long enough to melt cheese. This topping is enough to cover 1 loaf of party rye or cocktail pumpernickel bread.
Preheat oven to 350 degrees (for glass dish 325 degrees). In medium sauce pan, melt butterscotch morsels and butter. Stir in graham cracker crumbs and nuts.
Combine sugar and honey. Bring slowly to boil. Add the pitted cherries. Cook 12 minutes, stirring constantly. Remove from heat. Place kettle in greased shallow pan. Cover with glass lid and allow to stand in sunshine one day or longer. Seal in hot, sterile jars.
Combine first 4 ingredients; stir in butter and whipping cream. Gently stir in bread and raisins. Pour into lightly greased 2-quart deep baking dish. Bake at 375° for 50 to 55 minutes, shielding with aluminum foil after 30 minutes to prevent too much browning. Let stand 10 minutes before serving warm with Vanilla Sauce (recipe follows).
Preheat oven to 350°. Grease and flour pans. In large bowl combine all but cookies and beat at low speed until moistened, then on high for 2 minutes. Gently fold in crushed cookies. Pour into prepared pans and bake until tests done, 25 to 35 minutes. Cool 10 minutes. Remove from pans. Cool completely and frost.
Prepare cake mix per box instructions. Bake and cool. Combine the cream cheese, lemon juice and Cool Whip until folded smoothly together. Cover first cake layer with the cream cheese mixture, then evenly place prepared blueberries. Stack second layer; cover with cream cheese mixture, then evenly top cake with prepared strawberries.
Stir first 7 ingredients with wooden spoon. Add chicken and mix (as with a salad - lifting up and down). Place in refrigerator at least 1 hour or longer so all seasonings are absorbed. Serve on lettuce or toast.
Blended oil, sugar and vanilla in large mixing bowl. Add eggs, beat well with spoon. Combine flour, cocoa, baking powder and salt; blend gradually into egg mix. Stir in nuts (optional). Spread in greased nine inch pan. Bake 350 degrees for 20-25 minutes or until brownie begins to pull away from edges of pan. Cool, cut into squares.