HumbleIntelligence/food-ner-1-Million huggingface dataset:
In small saucepan, combine cocoa, cornstarch, sugar and salt. Stir in hot water and cook over medium heat, stirring all the time, until clear, thick and smooth. Add butter and vanilla. Serve warm over white cake. Cut into squares.
In a medium, shallow bowl, mix eggs, milk and pancake mix. Blend well with a fork. Heat skillet with 2 teaspoons of oleo until hot. Dip 1 bread slice into the batter and cook in hot skillet 2 minutes on each side, until lightly browned on both sides. Add more oleo to skillet. Repeat until you have cooked all bread.
Melt Velveeta.	Cube one lb. at a time and microwave on 7 for about 2 minutes. Then transfer to oven to stay warm and cube and microwave the other pound.	Meanwhile, fry and crumb the bacon. Mix cheese and bacon with the mayonnaise, horseradish and cayenne. Pour into crocks or plastic storage containers. Will last up to 2 months.
Beat eggs until frothy. Stir in remaining ingredients, except garnish. Turn into greased 1-quart casserole dish. Bake in preheated 350° oven for 1 hour or until knife inserted into center comes out clean. Garnish with tomato and parsley.
Be sure all ingredients are finely chopped. Combine ingredients and let stand at room temperature for 1 hour before serving.
Place each piece of chicken between 2 pieces of plastic wrap. Working out from center, pound with wooden meat mallet to form cutlets about 1/4-inch thick. Peel off wrap and sprinkle each piece with salt. Sprinkle scallions and parsley over cutlets. Place 1 stick of butter at the edge of each cutlet. Roll meat around butter stick like for a jelly roll, tucking sides in as you go. Press end to seal well. Dust each roll in flour, dip in beaten eggs, then roll in fine dry bread crumbs. Chill thoroughly, at least one hour. Fry chicken rolls in deep, hot fat for about five minutes or until golden brown. Serve with mushroom sauce. Makes 4 to 6 servings.
Cut roll of paper towels in half. In sealed container, combine paper towels, water and baby wash or cleaning liquid.
Preheat oven to 350°. In a saucepan, bring to a boil the bouillon, wine, herbs, onion and green pepper. Place rice, tomatoes and chicken in a large casserole; pour herb sauce over all. Cover tightly and bake for 25 or 30 minutes. Add seasoning. Turn off heat; allow to remain in the oven for 10 to 15 minutes.
Sift together in a large bowl flour, sugar, baking powder, baking soda, cinnamon and salt. Add cooking oil, eggs, shredded carrots, crushed pineapple with syrup and vanilla. Mix together on medium speed until well blended. Bake in greased and lightly floured pan at 350° for 35 minutes. Cool and frost.
Add 2 1/2 cups boiling water to Jell-O. Put in freezer for about 10 minutes or until Jell-O thickens a little. Fold whipped cream and strawberries into Jell-O, alternating a little of each at a time until mixed well. Tear cake into bite size pieces. Put half of the angel food cake in bottom of an 8 x 13-inch pan. Pour half of the mixture over the cake. Layer the other half of the cake and pour remaining mixture over top. Let set in refrigerator for about 2 hours before serving.
Mix all ingredients together and place in baking dish. Bake at 350° for 45 minutes to 1 hour.
Melt butter; add sugar and cream until light. Add beaten eggs. Add dry ingredients. Add dates and nuts; mix all together well. Pour batter in a greased 13 x 9-inch pan and bake for 20 minutes at 350°. Sprinkle with powdered sugar.
Saute butter, celery, onion and peppers. Add all other ingredients. Place in covered dish. Bake at 325° to 350° for 45 minutes to an hour. You can put pork chops, chicken or sausage in with rice to cook.
Mix cracker crumbs, margarine and sugar together well. Bake 5 minutes at 350°. Cool. Mix cream cheese and sugar well. Spread over crust. Slice bananas over cream cheese mixture. Spread pineapple over bananas. Spread Cool Whip over this. Top with cherries and pecans. Refrigerate for 8 hours. (Drain pineapple before you start making cake.)
Combine and let stand in refrigerator for 1 hour. Strain and discard sugar residue. Pour liquid over fresh prepared fruit, a mixture of 3 or more.
Pour dressing over cabbage and/or optional vegetables and toss to cover. Let cool to room temperature and refrigerate. Stir to serve. Keeps several days. Great with cornbread and beans!
Combine cake mix, melted butter and 1 egg. Mix thoroughly (will be very thick). Press into lightly greased 13 x 9 x 2-inch pan. Set aside. Combine cream cheese, 3 eggs, sugar and vanilla. Beat with electric mixer until smooth and pour over crust in baking pan. Bake at 350° for 35 to 40 minutes. Cool completely. Cut into squares. Cake will fall as it cools, making thin, chewy squares.
Brown meat; drain. Stir in tomatoes, picante sauce, cumin and salt; simmer 5 to 10 minutes until most of liquid has evaporated. Cover bottom and sides of a 14-inch pizza pan with tortillas; spread with meat mixture. Bake at 350° for 20 minutes. Sprinkle with one cup of cheese; return to oven until cheese is melted. Arrange lettuce, remaining cheese, tomato and avocado over top. Cut in wedges and serve with additional picante sauce.
Cut fillets into serving sized portions. Place in single layer in well-greased baking pan. Mix remaining ingredients and pour over fish. Bake at 350° for 25 minutes. Serves 6.
Cut melons in half lengthwise and scrape out seeds, stringy pulp and some of the meat, leaving a shell about 1 1/2-inches wide. Fill hollows with paper towels and invert on more paper towels to dry.
Combine first 5 ingredients in bowl; mix well. Add tofu. Marinate for 4 hours or longer. Combine with mushrooms in skillet. Simmer until done to taste. May drain tofu and broil until golden brown or brown in hot oil in skillet, if preferred. Reserve marinade to re-use with tofu, meat or poultry. Yield: 4 servings.
First boil 3 cups raisins in 2 cups of water. Drain juice off raisins and let juice cool. (This is the liquid you use in the cake.) Combine ingredients and pour into greased and floured pan. Bake at 350° for 40 minutes. Makes a large cake.
Boil potatoes until tender. Toss all remaining ingredients with potatoes. Let stand 15 minutes.
Saute oleo and tablespoon of onion. Blend in flour, sugar, salt, pepper and spices. Remove from heat and gradually stir in 2 cups of tomato juice. Bring to boil, stirring constantly. Boil 1 minute. Stir in hot tomato mixture into 2 cups cold milk. Heat almost to a boiling point and serve. Serves 3 to 4.
In Dutch oven, saute first 4 ingredients in hot oil until tender. Add meat, 1 pound at a time, stirring until meat loses redness. Drain. Add water and remaining ingredients, stirring after each addition.
In a heavy saucepan, pour Karo syrup. Bring to a gentle boil. Add peanut butter. Stir constantly until melted. Remove from heat. Spoon in cornflakes until too thick to stir. Spoon mixture into a long pan that has been covered in Pam or butter. Let cool and cut.
Preheat oven to 350°. Season chicken. Dip chicken breasts in egg white and then roll in crushed corn flakes until coated well on both sides. Place chicken on baking sheet sprayed with nonstick cooking spray. Bake at 350° for 30 minutes or until done. Large chicken breasts may take longer. (A low-fat recipe.)
Whip the oleo, sugar and eggs for about 10 minutes until fluffy. Add alternately the flour and milk. Add vanilla. Bake in a large tube pan for approximately 1 hour at 325°.
Combine first 4 ingredients and 1 cup pecans in large bowl. Mix well. Shape into a ball. Roll in the remaining pecans. Chill and serve with crackers.
Line bottom of 9 x 13-inch pan with 1/2 of graham crackers. Mix pudding, milk and Cool Whip together. Pour over graham crackers. Top with other 1/2 of graham crackers. Spread chocolate icing over top. Refrigerate 2 to 3 hours.
Pour 2 cups boiling water over raisins; allow to cool. Add salt, butter and sugar, then eggs. Dissolve yeast in 1/2 cup warm water. Put all of this in large bowl. Add flour gradually, mixing with hands. Knead dough until smooth and elastic. Round up in greased bowl; turn to bring greased side up. Cover with damp cloth and let rise in warm place until double in size. Punch down; let rise again until almost double.
Blanch broccoli and cauliflower in salted water and drain. Combine all ingredients except bread crumbs. Spoon into a 9 x 13-inch baking dish. Top with bread crumbs. Bake 45 minutes at 350°. Serves 6 to 8.
Brown meat, onion and bell pepper. Drain. Stir in seasoning package of Ragu and set aside. Boil noodles until tender. Drain.
In large soup pan, dissolve beef cubes into water. Combine all other ingredients and simmer for at least 1 hour.
Beat eggs, then add sugar, oil and pumpkin, beating well after each. Combine dry ingredients and add to pumpkin mixture, alternating with the water. Bake at 350° for 1 hour or longer. Makes 2 large or 3 small loaves.
Brown ground beef and drain. Mix taco seasoning and sour cream with beef. Spread in 10 x 13-inch pan. Cover with lettuce, tomato and cheese. Heat until cheese melts.
Mix together and spoon over 2 to 3 pounds of chicken. Bake at 375° for 45 minutes. Serves 4 to 6.
Mix; beat and cook until it boils over low heat. Add the vanilla, peanut butter and oatmeal. Beat until thick and drop by teaspoons onto wax paper.
Mix all ingredients well. Form 1 1/2-inch balls and lightly brown enough to seal all sides. Remove from pan and set aside. To the grease left in pan, add 3 bouillon cubes melted in 3 (beef) cups of water and 1 can chicken broth (small College Inn can). Mix flour and water to make a paste and use this to make a gravy. After gravy thickens, add sliced mushrooms and 1 large container sour cream. Stir well and add the meatballs. Keep covered and use a low heat only to simmering and simmer for about 15 or 20 minutes. Serve over egg noodles or as is as an hors d'oeuvre.
Mix egg whites and milk in pot. Bring to a boil. Take off stove and stir in salt, cream of tartar, vanilla and powdered sugar. Put on cool cake and let sit in refrigerator for 15 minutes. Take out and top with coconut. Put back in refrigerator until ready to eat.
Place a sheet of aluminum foil in the bottom of a baking dish. Allow enough to cover after putting steaks in. Rub seasoning into steaks. Place steaks in dish and pour soup over them. Cover with aluminum foil and bake at 350 degrees for 30-45 minutes or until well done.
Brown the sausage and drain. Grease the bottom of a 13 x 9-inch pan. Cube the decrusted bread and put on bottom of dish. Sprinkle sausage over bread. Beat eggs and milk together. Pour over sausage and bread; sprinkle cheese on top. Cover with foil, refrigerate overnight (must).
Put bacon in bottom of heavy frypan. Place bottom of the round steak on top of bacon. Put plenty of onions on top of meat. Add water to cover. Add salt and pepper and cook slowly for 3 hours. Add water later if it starts to lose water.
Boil potatoes with skin on for about 40 minutes or until tender. Drain and cool in cold water. Peel carefully, removing skin only. Add all ingredients, stirring carefully. Chill until ready to serve. Serves 8.
Preheat oven to 325 degrees. Heat a large heavy skillet over medium heat, add butter. Add pork to skillet and sear on all sides. Place pork in a shallow baking pan. Sprinkle with salt and pepper. Add jelly, apple juice and mustard to pan drippings. Cook over low heat, continually stirring until well blended, about 5 minutes. Spoon over pork. Roast pork for 50 minutes, basting every 10 minutes with pan juices. Cut into 1 1/2 inch slices, arrange on a serving dish. Keep warm. Blend cornstarch with cream. Place the baking pan on stove top over low heat, stir cornstarch mixture into pan juices. Cook, stirring until thickens, about 2 minutes. Serve over pork.
Brown ground beef; drain. Place in casserole. Sprinkle onion on top of meat. Pour soups over top. Cover with the Tater Tots. Cover and bake at 350° for 45 minutes. Remove cover and bake an additional 15 minutes.
Cream shortening and sugar. Add a little buttermilk and beat until fluffy. Sift all dry ingredients and add with the rest of the buttermilk and vanilla. Fold in the beaten egg whites. Pour into three 9-inch pans, greased and floured. Bake at 350° for 35 to 40 minutes.
Grind cranberries. Cut orange and apples in very small pieces (I prefer to grind the apples). Add sugar to fruit and let stand while Jell-O cools. Just before it starts to set, mix in fruit and turn into mold or bowl.
Mix all ingredients together, except Bisquick. This must be added last. Bake at 350° in a glass pie dish for 40 minutes.
Mix together the soup mix, dressing and cranberry sauce. Pour 2/3 of the mixture over the chicken breasts. Bake uncovered at 300° for 1 hour. Pour remaining sauce over chicken. Bake 15 minutes or until done. Serve with rice.
Cream the shortening (butter) and white sugar. Add brown sugar and cream. Mix in egg; make sure it is well mixed. Then add baking soda and salt and mix well. Add chocolate chips and mix. Add flour and mix. Drop by teaspoon onto ungreased cookie sheet. Bake at 350° for 8 to 10 minutes. Do not overbake.
Peel, core and quarter apples. Chop into tiny cubes. Add other ingredients and mix together. Serve on a lettuce leaf. Two apples serve 4.
In 3 tablespoons hot oil, brown garlic, then add ground turkey or beef. Cook until brown on high heat. Reduce heat; season with salt and pepper. Stir in green beans; cook for 1 minute, then add bean sprouts. Stir and cook for 2 minutes. Drain mixture and cool. Wrap 1 tablespoon of mixture in each wrapper. Deep fry in hot oil until brown.
Beat together. Then add 1 tsp. cinnamon, 3 c. flour, 1 tsp. nutmeg, 1 tsp cloves. Set aside.
In small bowl combine chicken, chopped celery, almonds and onion. Add mayonnaise, curry powder and lemon juice. Mix well. Cover mixture with plastic wrap and refrigerate for 1 hour or longer so that flavors blend and develop. To serve, place 1 teaspoon of appetizer on "carrier" of choice. Yield: 1 1/4 cups, enough for 36 servings on fruit, vegetables or crackers.
Chop onions. Mix onions, Lipton soup mix, egg, ground beef and Tony's seasoning. Put 1 can of Hunt's Meat Loaf Fixings in the bottom of a loaf pan; put meat mixture in and bake at 350° for 1 hour. Pour other can of Meat Loaf Fixings on top and bake until hot.
Blend together sugar, flour, cinnamon and salt; toss lightly with apples. Spoon into pastry-lined 9-inch pie plate. Combine butter, brown sugar and flour. Sprinkle over pie filling. Cover with lattice top. Bake at 425° for 35 to 40 minutes or until brown.
Dissolve Jell-O in water and cool. When mixture is partially set, add rest of ingredients. Let set.
Cream margarine and sugar together. Add vanilla, then remaining ingredients. Roll dough into balls; place on a cookie sheet and flatten with a fork dipped in sugar. Bake 10 minutes at 350°.
Roll pecans in 2 tablespoons of flour; mix all together. Put in tube pan and bake 1 1/2 hours at 250°.
Preheat oven to 350°. Mix all ingredients together in large mixing bowl until well mixed. Place mixture into loaf pan or make several individual (small) loaves and place in covered baking dish. Bake at 350° for 1 1/2 hours. Drain excess grease from dish and pour as much catsup as desired on top of meat loaves and bake for 20 more minutes. Let stand for 15 minutes before serving.
Mix all ingredients and make into balls. Put into a 13 x 9-inch baking dish. Mix 2 cans cream of mushroom soup and 2 cups of sour cream. Cover and bake at 350° for 45 minutes.
Mix flour, milk and egg to form a soft dough. Knead about 20 times and roll out onto a well floured surface, adding flour to produce a manageable dough (1/4-inch thick). Cut dough into 1/2-inch square.
Mix sugar and flour. Add beaten egg yolks, milk, margarine, coconut and vanilla. Pour into an unbaked pie crust. Deep dish is needed. Bake at 350° for 1 hour.
Thaw fish if frozen. Top each steak with lemon or lime slices; sprinkle with salt and pepper.	Pour boiling water into wok to reach 1/2-inch below steamer rack. Place fish on rack. Cover wok and steam for 10 to 12 minutes or until fish flakes easily when tested with a fork. Remove to platter.
Mix all ingredients together and put in a 9 x 13-inch pan. Mix melted butter and 1 tube Ritz crackers (crushed) and spread over potato mixture. Bake at 350° for 30 to 45 minutes.
Start with frozen broccoli. Follow directions on package. While broccoli is cooking, combine soup, mayonnaise and onion, then add broccoli, stuffing mix and packet inside. Cook in oven at 350° for 1 hour.
Mix all ingredients and store in airtight container. Use 1 teaspoon per cup water (5 calories). Makes 50 servings.
Mix ingredients excluding one box of jello. Then roll into balls. Roll balls in other jello for color.
Combine zucchini, carrots and flour; toss. Add mayonnaise, cheeses, onions, basil and pepper; mix. Blend in beaten eggs. Press into a 9 x 13-inch pan and bake at 375° for 30 to 35 minutes. Cool slightly; cut into squares. Serves for appetizer 4 dozen or can be used for side dish.
Dredge livers in flour. Heat oil and butter in large frying pan. Cook livers 4 minutes over high heat, stirring once. Add onion and mushrooms; season and continue cooking 4 to 5 minutes over medium heat. Pour in chicken stock; mix and cook 4 minutes over low heat. Mix cornstarch with water; stir into sauce and bring to boil. Simmer 2 minutes over low heat and serve with noodles.
Beat and pour into greased, large, low pan. Bake at 350° for 30 minutes.
Grind meat. Blend all ingredients. Bake, uncovered, in 2 loaves. Baste with hot water to which little butter has been added. Bake in 350° oven for 1 1/4 hours. Or bake in 1 loaf about 2 hours, uncovered. Before baking, brush top with slightly beaten egg whites. Serve hot or cold.
Cook until thick (in heavy pan) sugar and syrup. Add oleo; let it melt. Then add milk and cook at 245°. Add vanilla. Pour milk into syrup slowly, so boil doesn't stop--a must!
Sift flour and salt; cut in shortening until the size of large peas. Sprinkle water over mixture until smooth dough is formed. Roll on floured surface to 1/8-inch thickness. Cut into 2 1/2-inch rounds to fit 1 3/4-inch muffin tins. Prick! Bake at 450° for 10 to 15 minutes until a light, golden brown.
Combine all dry ingredients in a paper sack or a large plastic bag. Pour 1/4 cup corn oil into bag and shake well. Store in closed plastic bag or a tightly covered container.
Mix egg and milk together. Dip chicken in mixture and roll in	crumbs. Salt and pepper. Melt butter in dish and bake at 450° on each side.
Combine first 4 ingredients in a blender, then add milk and Bisquick and blend on low speed 2 minutes. Grease and flour deep pie pan; pour in mixture. Sprinkle coconut on top. Bake at 350° for 35 to 40 minutes.
Drop shrimp into boiling water. Boil 2 to 5 minutes. Rinse, drain, peel and devein. Saute onions, pepper and celery in oil; add flour and stir well. Add tomatoes, tomato sauce and seasonings. Simmer, covered, for 15 minutes. Add shrimp and tomato juice. Cover and simmer 30 minutes. Add frozen peas and cook 10 to 15 minutes. Serve over hot rice. Serves 6 to 8.
Cream sugar and butter together. Add eggs, one at a time. Mix well. Add flour (a little at a time) while beating. Add vanilla. Pour into tube pan. Bake at 300° for 1 hour.
Cream sugars and margarine. Add other ingredients in order given. Beat 3 minutes. Bake in two greased and floured loaf pans. Bake at 350° for 1 hour or until toothpick inserted in center is clean.
Mix sugar, flour and salt in mixing bowl. In saucepan, heat to boiling, butter, cocoa and water. Add buttermilk, then add all ingredients in bowl. Mix and pour into greased and floured sheet cake pan. Bake at 400° for 30 minutes. Put icing on while hot right out of the oven.
Brown chops in a little shortening; remove chops. Add onion and pepper (optional); saute carefully. Add your choice of soup with about 1/2 can milk; mix in skillet. Place the chops in a shallow baking dish; pour soup mix evenly over chops. Cover with foil and bake at 325° for 35 to 40 minutes until chops are tender. May also be baked in a microwave.
Fry hamburger, onion and green pepper together. Add remaining ingredients, except cornbread mix. Simmer for 10 minutes on burner. Pour into a 9 x 13-inch dish. Prepare cornbread according to package; spread on top. Bake at 350° until cornbread is done.
Brown meat and onions. Salt and pepper to taste. Add mushrooms, pizza sauce, tomato sauce and oregano. Mix altogether with cooked noodles in 2-quart casserole dish. Sprinkle cheese over top. Bake at 350° for 1/2 hour.
Bring to a boil for 1 minute sugar, cocoa and milk. Take off heat and add butter, oats, peanut butter and vanilla. Drop by teaspoon on a buttered pan.
Heat chicken, soup, reserved broth and bouillon to boiling. Add cornstarch and drained vegetables; stir constantly until mixture thickens. Add pimentos, salt and pepper. If mixture is too thick, add additional broth; if too thin, add more cornstarch. Serve over hot biscuits. Good with Jell-O salad and spiced peaches.
Cut margarine into the cake mix. Sprinkle in a 15 x 10-inch baking pan. Sprinkle both types of morsels, coconut and nuts on top of crust mix. Pour entire can of milk over mixture. Bake at 350° for 20 to 30 minutes, until set. Makes 48 bars.
Mix all ingredients together and heat until warm in saucepan. Pour over hot, cooked potatoes.
Mix all ingredients, except nuts. Cook until it forms a hard ball when a small amount is dropped in cold water. Remove from heat and add nuts. Cool and drop on waxed paper.
Soak beans overnight or for at least 8 to 10 hours. Do not skip this step! Beans may be purchased in Keene, NH.
Cream sugar and shortening. Add eggs and beat well. Mash bananas and beat in mixture. Sift dry ingredients. Add and mix well. Stir in nuts. Pour into large greased and floured loaf pan. Bake 1 1/2 hours at 325°. May be baked in 2 small loaf pans.
Cook chicken and take off bone. Layer in pan. Combine milk and chicken soup. Pour over chicken. Use chicken broth and mix with Stove Top stuffing. Spread stuffing over chicken that has been taken off bone and placed in casserole dish. Sprinkle with paprika. Bake 45 minutes at 425°.
In a one-quart microwave bowl, combine chips and milk. Cook on High for 3 minutes. Stir in remaining ingredients until smooth. Spread evenly into a wax paper-lined square pan. Chill for 2 hours. Turn fudge into cutting board, peel off paper and cut into squares. Store covered in refrigerator.
Wash ham and	put in Dutch oven with approximately 2 quarts of water.	Cut the cabbage in 4 to 6 pieces, leaving a little of the hard center on each piece. Wash cabbage and put on top of the ham. Let cook in covered Dutch oven approximately 1 hour. Delicious and ready to eat.
Wrap one slice of bacon around each pretzel stick. Place on paper towels on paper plates, cover with paper towels. Microwave on high for 2 minutes until bacon is crisp. Arrange on tray and serve.
Mix first seven ingredients in deep bowl. Add sliced cucumbers, onion and tomatoes. Mix well. Refrigerate at least 2 hours.
Pour melted butter in a 9 x 13-inch pan. Dip chicken in egg mixture. Mix crackers and sesame seed. Dip chicken then in the crackers. Put in pan, coating them with the butter. Bake at 400° for 40 to 50 minutes. Serve with rice and Mushroom Sauce.
Saute onion in butter. Stir in squash and seeded lemon slice. Sprinkle with flour. Cook 3 minutes over low heat, stirring, until all lumps are batter-floury.
Combine first 3 ingredients; let the yeast dissolve in this mixture. Add remainder of ingredients. Let rise twice. Use any filling you wish.
Boil sugar, oleo, cocoa and milk together 1 minute. Take off heat and add remaining ingredients. Stir until peanut butter dissolves. Drop by teaspoon on wax paper. Yields 3 dozen cookies.
I cook this in my slow cooker on low for 5 to 6 hours or bake in the oven for 2 hours at 325°. This is a great recipe for large groups.
Fry sausage and drain well. In a bowl, combine soup, onions, peppers and milk. Layer sausage, potatoes and soup mixture. Keep layering until used up. Bake in oven at 375° for 45 minutes. Last 5 minutes top with cheese and let melt.