HumbleIntelligence/food-ner-1-Million huggingface dataset:
In saucepan, combine butter, cocoa and 1 cup water; bring to boil. Stir constantly. Remove from heat; in large bowl, sift together flour, sugar, soda and salt. Stir in eggs, buttermilk and vanilla. Add cocoa mixture. Mix until blended; pour into greased pan. Bake at 350° about 25 minutes in 9 x 13-inch pan.
Place sliced cucumbers in a bowl of water and add 1 teaspoon salt. Chill for 2 hours. Rinse off all salt water and add 1/2 cup of vinegar and 2 cups of water to cucumbers. Add onion, 1 teaspoon salt, 1/2 teaspoon pepper and 1 tablespoon sugar. Stir and chill for 2 to 4 hours.
Combine all ingredients in a medium bowl, stirring just until dry ingredients are moistened. Turn dough out onto a well-floured surface and knead 15 to 20 times. Pat dough to 1/2-inch thickness; cut with a 2 1/2-inch biscuit cutter. Bake at 450° on lightly greased baking sheet for 8 to 10 minutes. Makes 1/2 dozen.
Blend first 3 ingredients and fold in peanuts. Dip sliced apples into mixture.
Pare, halve and core apples; slice 4. Mix sugar, flour and cinnamon; sprinkle half over sliced apples. Arrange remaining apple halves, cut side down, on top of sliced apples. Sprinkle on remaining sugar mixture. Pour cream in slowly near the center. Dot with butter. Bake in a 400° oven for about 1 hour or until apples are tender. Juice thickens as pie cools. Remove from oven and press apple halves lightly in juice with a fork. Serve warm or cold.
Combine butter, sugars, peanut butter and syrup in very large bowl. Cream until sugars are dissolved. Scrape bowl. Add eggs and vanilla. Blend well. Combine soda and oatmeal and add and mix well. Stir in chocolate. Drop on cookie sheet using a big tablespoon for each. Bake at 325° for 12 to 14 minutes. Let cool slightly before removing from sheet.
Stir together all ingredients, except pecans. Then add pecans. Bake in 2 unbaked pie shells at 350° to 375° for about 30 minutes or until firm.
Mix the ingredients and put into a 9 x 13-inch cake pan. Bake at 350° for 45 minutes to 1 hour.
Mix bread cubes, eggs, celery, onions, salt, pepper, sage, baking powder, broth and milk in large bowl. Pour a layer of bread mixture in bottom of crock-pot sprayed with cooking oil. Place a layer of chicken, then the rest of the bread mixture with the rest of the chicken on top. Put can of mushroom soup over the chicken and drizzle with melted butter. Cook on high for 4 to 4 1/2 hours (low for 6 to 7 hours).
Make crust from rolls on greased cookie sheet. Bake at 375° for 10 minutes. Cool.
Dip cookies in a small amount of milk. Place a layer of cookies in a square or oblong pan. Cover with layer of Cool Whip. Repeat as necessary. Sprinkle chopped pecans on top. Let stand in refrigerator overnight. Cut in squares and serve.
Dissolve Jell-O according to directions on package and add sugar and	dissolve. Add	pineapple, orange and lemon juices. Add ginger ale when ready to serve.
Bring syrup and sugar to a full boil, stirring constantly. Remove from heat. Add peanut butter, stirring until smooth. Pour mixture over corn flakes, mixing well. Pat in a buttered 9 x 13-inch pan.
Make a syrup of sugar and water by boiling together for 3 minutes. Squeeze lemons and oranges. Add to water and sugar. Mash bananas and fold in. Freeze. When lightly frozen, take out and beat with a mixer. Refreeze.
Chop tomatoes; cover with hot water. Soak until needed. Cut chicken into bite-size pieces and set aside. In nonstick skillet, cook onion in olive oil until lightly browned, then toss in garlic and chicken from skillet. Then add flour and broth, Heat, stirring, until bubbly. Drain tomatoes and add them along with parsley and basil to mixture in skillet. Return chicken to pan and cook on low heat for another 10 minutes. Serve over linguine; top with grated cheese. Serves 6.
Leave butter out to room temperature. Grate cheese. Mix all ingredients well. Push through cookie press with the star disk onto a cookie sheet. Bake at 300° for 8 to 10 minutes.
Cream peanut butter, oleo and sugar. Add egg; mix well. Add the dry ingredients. Mix well. Chill dough for 30 minutes. Wrap 1 teaspoon of dough around a kiss. Keep hands sprayed lightly with Pam to keep from sticking. Knead dough chilled. Place dough covered kisses on ungreased cookie sheet. Bake at 350° for 15 minutes. Cool, then roll in powdered sugar.
Fry bacon and dice. Add chopped onion and cabbage; saute 5 minutes. Add beans and 1/2 cup liquid from them. Steam 15 minutes. Add sugar and vinegar; toss and serve hot.
Pour chicken broth into Dutch oven. Add pepper, garlic and sesame seed oil. Bring to a boil. Microwave or cook peas and carrots. Mix egg yolks and egg whites in a small bowl and whip slightly by hand. Remove boiling broth from heat. While stirring broth, slowly pour in eggs. Return to medium heat. Add corn and vegetables. Bring to a boil. Mix cornstarch with water and add to soup.
Mix sweet pickle relish with Miracle Whip salad dressing. Stir together. Add fresh lemon juice and sugar. Chill for 1 hour before using.
Place chicken skin side up, in a lightly greased 13 x 9 x 2-inch baking dish. Combine honey and remaining ingredients; pour over chicken. Bake, uncovered, at 375° for 45 minutes or until chicken is done, basting occasionally. Yields 6 to 8 servings.
Place sliced apples in a sprayed 9 x 13-inch pan. (Pan should be half full.) Sprinkle with brown sugar, apple juice concentrate and cinnamon to taste.
Roll stew meat in flour and brown. Add onion and garlic with carrot. Add tomato sauce. Simmer until meat is tender. Serve with noodles.
Cook and drain broccoli and butter beans. Do not add salt. Drain water chestnuts and mix with onion soup mix. Put butter beans and broccoli in casserole dish. Put mixture of cream of mushroom soup, onion soup and water chestnuts on top. Bake for 30 minutes at 375°.
Boil potatoes until tender but firm. Peel and slice. Melt butter and sugar in frying pan. Add sliced potatoes. Turn until brown on all sides. Add Kahlua. Bake in covered dish at 400° for 30 minutes. Remove cover; ladle syrup over potatoes. Bake another 20 minutes. Serves 6.
Grease casserole. Decrust bread and cut slices in 3. Cut cheese in thirds, grate. Layer of bread, etc. Soak at least 2 hours. Bake at 350° for 35 minutes.
Boil spaghetti. In large skillet, add diced onion and green pepper. Add meats; cook until brown in color. Add all seasonings. Simmer 10 minutes. Add tomato paste with 2 cups water. Simmer. Mix in mushrooms and salt. Drain water from spaghetti. Add mixture. Finally, add sauce. Let stand 1/2 hour in covered boiler.
Peel, core and cut tomatoes into wedges. Slice zucchini. Over low heat, saute onions and garlic in butter until onions are tender and golden. Stir in basil, sugar, salt and pepper. Add zucchini and cook about 5 minutes. Add tomatoes; cover and cook 5 minutes longer or until zucchini is tender and tomatoes are heated through. Makes 6 servings. Can be done in microwave.
Combine Eagle Brand milk and lime juice. Combine egg yolks and cream cheese. Beat the two mixtures together until smooth. Pour into graham cracker crust and add meringue.
Mix together first 6 ingredients; boil until it will form a soft ball in water. Remove from heat; add 1 jar Marshmallow Creme and 1 cup peanut butter. Beat well. Pour into a lightly greased pan. Cool. Cut into squares.
Put the first six things that are listed into a large bowl and stir. Add the ground beef. Blend everything together very well. Pour one half of this meat mixture into a large baking pan. Shape the meat into an oblong patty. Then make two hollows in the mixture and fit the hard-boiled eggs into them. Use the rest of the meat mixture to cover the eggs. Shape gently into a loaf. Lay the bacon strips on top. Bake at 350° for about an hour. When you serve this meat loaf, each slice will have a ring of egg in the middle.
Cook broccoli in boiling water until crisp-tender, about 10 minutes. Drain. Cook pasta in boiling salted water following package directions. Drain. Heat butter and olive oil in large frying pan. Add broccoli and garlic. Saute for 4 to 5 minutes, stirring constantly. Add pasta, salt and pepper. Toss well and serve at once.
Cook rice and put aside in a frying pan. Mince and brown 1 small onion with chop meat, 1 teaspoon of salt, chopped parsley, 1/2 cup of peas and 1/4 cup of tomato sauce and simmer for 1/2 an hour. Prepare rice hot. Mix with Romano cheese thoroughly. Now make rice balls the size of a baseball. Make a hole in the center and fill with chop meat. Mix and close completely. Next, crack the eggs and separate the yolks from the white. Take the white and beat it. Then dip the rice ball and cover with bread crumbs. Deep fry until golden brown.
Put pecans in unbaked pie shell. Mix ingredients; pour over pecans in unbaked pie shell. Bake at 300° for 1 hour.
Put all in 1-quart jar. Shake well each time it is used. Keeps indefinitely.
Lightly brown sausage links and arrange in deep dish pie pan or casserole - like spokes in a wheel. Mix orange juice and cranberry sauce. Pour over sausages. Mix corn muffin batter according to package directions. Pour batter over cranberry layer. Bake at 325° for 35 to 45 minutes until cornbread looks done.
Stir together all ingredients with a spoon. Roll into balls and bake on an ungreased cookie sheet for 10 to 12 minutes in a 350° oven.
Cook pinto beans. Brown ground beef, add to beans 1 hour before beans are done. Add elbow macaroni (cooked). Add chili mix when beans are done.
Layer all ingredients in a crock-pot with meat on the bottom. Turn crock-pot on low for 8 to 10 hours or high for 4 to 5 hours.
Mix sifted flour, baking powder and salt in a bowl. Cut in Crisco with pastry blender, 2 knives or fork until mixture looks like coarse meal. Add milk and stir until blended. Transfer dough to a floured board or pastry cloth. Knead lightly about 10 times. Roll dough 1/2 inch thick. Cut with floured biscuit cutter. Bake on ungreased cookie sheet in a 425° oven for 12 to 15 minutes or until brown as desired.
Wrap chicken in bacon. Cover bottom of flat baking dish with beef or ham, arranging chicken on top of beef or ham. Mix soup and sour cream together and pour over chicken. Bake, uncovered, at 275° for 3 hours.
In medium bowl, combine sour cream, strawberries and honey. Mix well. Gently stir in blueberries. Pour into 8-inch square pan. Freeze until firm. To serve, let stand at room temperature 10 to 15 minutes before cutting. Makes 9 servings. For individual servings, evenly divide mixture into 9 foil baking cups.
Toss together pasta and next 8 ingredients; add more dressing as desired. Cover and chill at least 2 hours. Yields 6 servings.
Mix together all ingredients. Bake in a 13 x 9-inch pan at 350° for 45 minutes. Place in refrigerator overnight or bake then.
Mix sugar, cornstarch and salt together; add to berries. Line pie pan with pastry. Add filling; dot with butter. Add top crust. Bake in very hot oven (450°) for 10 minutes. Reduce temperature to 350° and bake 30 minutes longer. Makes one 9-inch pie.
Grease a baking pan; put sliced peaches in and add sugar and tapioca. Mix flour, baking powder and salt. Cut in shortening. Add 1 well beaten egg; add milk and sugar. Spread over peaches and sprinkle with 2 tablespoons sugar. Bake at 350° for 40 to 50 minutes.
Boil rice in water with salt until partially ready. Drain water off and put rice in baking dish. Add milk, raisins, melted margarine, sugar and 1/2 cup water to rice and stir. Cook in oven at 350°, until top is browned lightly.
Chop or cut into small pieces marshmallows, cherries, nuts, prunes and dates. Mix marshmallows with cream. Roll graham crackers into fine crumbs. Combine chopped dried fruit with crumbs mixed together. Stir mixture into cream and marshmallows. Mold and wrap in foil; refrigerate for 24 hours. Slice and serve.
Slice mushrooms, julienne onions and green peppers, crush garlic cloves and cut steak into 1/2-inch strips. Add oil to a hot skillet and brown beef strips. Add the vegetables, seasonings and wine to skillet and cover. Let simmer until vegetables are done. Do not over cook. To thicken sauce, mix the cornstarch with 1/4 cup of water and add to pan. Serve over cooked rice. Boneless chicken breast may be substituted for beef.
Put in blender. Mix for 2 minutes. Pour in deep pie pan. Bake for 30 to 35 minutes at 400°.
Preheat oven to 375°. Mix oats and chips. Sift flour, baking soda, baking powder and salt. In food processor, mix sugars; add butter. Add eggs and vanilla. Process until blended. Add flour mixture. Process until combined. Pour over oats and chips until well combined. Using tablespoon, measure out scoops and place at least 2 inches apart on ungreased cookie sheets. Bake for 12 to 15 minutes. Makes 4 to 5 dozen cookies.
Shell clams. Beat eggs into milk. Dip clams in cornmeal, then into mixture of egg and milk, then into the cornmeal again. Fry in deep, hot fat preheated to 385°, until golden brown. Allow to drain on paper towel.
Mix boiling water, 1/2 cup sugar, salt and shortening together; then cool until lukewarm. Soften yeast in lukewarm water; add 1 teaspoon sugar and stir into first mixture. Add beaten eggs and stir in 4 cups of flour. Then beat very thoroughly. Stir in 4 more cups of flour and mix thoroughly, but it is not necessary to knead. Cover tightly and store in refrigerator until ready to use. Shape as desired and put in a warm place until double in bulk (about 2 hours). Bake 15 to 20 minutes in 425° oven. This dough will keep in refrigerator for a week or ten days.
Season and boil chicken in large amount of water to make plenty of chicken broth. Remove the bones and skin from chicken and return to broth. Chop up large onion and put in broth. Add one pan of cornbread at a time. Will use 1 1/2 to 2 pans of bread. You don't want it too thick. Add eggs. I like mixing it together with my hands. Put in your sausage seasoning to taste. Add salt and pepper. Mix well. Cook what you need and the rest freezes very well, if your best friend doesn't get what's left.
Combine beans and 1/4 cup water in a 2 quart microproof casserole.	 Cover	tightly with plastic	wrap turned back slightly on 1 side. Microcook on High	4 minutes; stir. Re-cover and microcook on High 1 to 3 minutes or until crisp-tender. Rinse under cold water. Drain and chill beans.
Mix first 4 ingredients and set aside. Mix remaining ingredients together and pour 1/2 of the batter to edges of pan. Pour in first mixture to 1 inch from sides and top with remaining batter. Bake 40 to 45 minutes at 350°.
Cream sugar and vegetable oil well. Add eggs, one at a time, beating well after each. Add alternately milk and flour. Begin and end with the flour. Add salt, butter flavorings and coconut flavorings with a spoon. Add coconut to batter along with a few drops of yellow food coloring. Bake in a tube pan. Start cake in a cold oven. Set temperature at 325° for 1 hour and 10 minutes or until brown and tests done.
Wash and cut cauliflower into bite sized pieces. Wash and peel stems from broccoli; cut into small pieces. Peel and slice carrots thinly or cut into fine matchsticks. Seed and cut pepper into thin strips. The carrots and pepper are optional, they add color. Put in a large bowl. Pour in salad dressing. The kind can vary, I like Italian or red-wine vinegar dressing, but I have also used creamy Italian. That tasted good, but doesn't keep for as long a time. You may need two bottles. Stir it up and see. You can see it is a very precise recipe! Keeps well.
In a 6-quart saucepan, cook rhubarb, strawberries and sugar. Cook over medium heat for about 20 minutes, making sure sauce boils. Continue boiling.
Line cookie sheet with crushed graham crackers. Mix butter and sugar together and boil for 2 minutes. Then pour over graham crackers. Bake for 7 minutes (no longer) at 450°. Sprinkle nuts over top of graham crackers and sugar mixture and bake for 3 minutes longer. Break into pieces on wax paper.
Combine all ingredients except tomato paste. Bring to a boil; add tomato paste. Cook for 20 minutes, stirring frequently. Fill jars and seal.
Melt 1 stick butter. Put it in cup and pour batter into pan. Put peaches on top of batter in pan. Pour the butter over peaches. Cook slowly until done. Take out and pour peach juice over the pie.
Cut steak in 1/4-inch strips. Brown in heavy skillet in butter on medium heat. Add onion soup mix and water, and simmer for 45 minutes to an hour. Add onions, pepper and worcestershire sauce and simmer until onions and peppers are tender. Serve over rice or noodles.
Preheat oven to 350°. In colander, rinse apples with hot tap water until wet; set aside. In a large bowl, cream the shortening and sugars. Stir in egg and vanilla. Add flour, baking powder and cinnamon; mix well. Stir in cereal and apple until well combined. Drop by level tablespoonful onto ungreased baking sheet 2 inches apart. Bake 10 to 12 minutes or until lightly browned.
Cream butter and sugar; add egg. Mix flour and baking powder in gradually. Add water and vanilla. Roll into balls. Roll into sugar. Press with a fork dipped in sugar. Bake on ungreased baking sheet. Bake at 350° for about 8 minutes.
Brown beef, onion and garlic. Drain. Add chili powder, salt, oregano and flour. Mix well. Add water. Simmer until thickened. Place layer tortillas (4) in 13 x 9-inch baking pan. Cover with meat mixture. Sprinkle with 1/3 cheese and 1/3 chopped olives. Repeat twice. Bake 20 to 25 minutes at 300°.
Mix all ingredients together well. In buttered casserole dish, break up 8 to 10 slices. Pour milk mixture over this. Top with 1 stick of butter; cut in slices. Sprinkle generously with cinnamon. Sprinkle generously with cinnamon and sugar mixed. Don't use all of it. Keep rest stored for future. Bake at 350° for 50 to 55 minutes. (May also add 1/2 can crushed pineapple.)
Mix dry ingredients. Add peanut butter and cut in well with pastry blender or two knives. Add milk mixture and beat well. Pour into greased loaf pan. Bake at 350° for 1 hour.
Soften cheese and blend in cream cheese and seasonings. Stir in shrimp and add paprika as desired for color. Serve with potato chips or other dippers. Yields 1 cup.
Combine all ingredients and drop by spoonful into boiling chicken broth. Cover tightly and steam without lifting lid 12 to 15 minutes. (These are fluffy dumplings.)
Beat eggs well. Beat in sugar, salt, corn syrup, flour and vanilla. Stir in pecans and margarine. Mix well. Pour into unbaked pie shell. Bake in 350° oven for 1 hour or until filling is set in center.
Break up bread into small pieces. Place in a medium sized bowl and cover with the half and half. Cover and let stand 1 hour. Preheat oven to 325°. Grease a 9 x 13 x 2-inch baking dish with the butter. In a small bowl beat eggs, sugar and almond extract. Stir into bread mixture. Gently fold almonds into bread mixture. Spread bread mixture evenly into baking dish. Set on middle rack of oven and bake 50 minutes until golden. Remove and let cool.
Brown meat and onion in butter. Blend in soup. Put in unbaked pie shell. Cover with remaining crust. Bake at 350° for 20 minutes.
Beat eggs with fork. Add all other ingredients. Mix. Dip bread into egg mixture. Turn and soak other side. Have skillet hot with small amount of butter or margarine. Brown both sides and serve with maple syrup or jelly.
Approximately 1 1/2 hours prior to eating, cut sausage into 1 to 2-inch pieces and place in large pot with onions, celery, Old Bay and beer. Cover with water and bring to a boil. Cover, reduce heat to simmer and cook for 45 minutes. Place all of the frozen corn in the pot; adding more water if necessary to cover corn. Return to a boil and cook 5 more minutes. Add shrimp all at once and immediately stir into a rolling boil. Remove from heat and drain. Serve directly from pot, being careful not to overcook the shrimp. Serve with a salad and crusty French bread.
Mix and pour into buttered 8x8-inch dish. Bake at 350° for 30 minutes.
Mix all but chicken, chips and cheese. Layer Doritos, chicken and soup mixture. Top with cheese. Bake at 350° for 30 minutes.
Melt butter; blend in sugar. Stir until dissolved. Add cream. Heat only until hot. Add vanilla. Serve warm over sliced cake, white or yellow.
Brown hamburger; drain grease. Add minced onions and K.C. Masterpiece; cook for 15 minutes on medium heat. Then add bottle of Bull's-Eye. Cook on medium heat, stirring occasionally, until almost dry. Serve on bun.
Drain salmon; saute zucchini and onion in 1 tablespoon butter. Remove from skillet. Beat eggs, water and dill weed. Add butter as needed in skillet to cook omelet. When done, spoon on vegetables and salmon. Fold in half. Serve with sour cream as topping.
Mix cream cheese, Cool Whip and sugar with 1/2 can coconut. Frost cake with mixture. Sprinkle rest of coconut flakes on top of cake. Keep refrigerated.
Put in large boiler. Mix together. Salt and pepper to taste. Boil until done.
Have all ingredients at room temperature. Combine and shape into 1-inch balls. Bake at 350° for about 20 minutes.
Saute onion and celery until soft. Mix soup, milk and Miracle Whip together. Mix altogether. Top with crushed cornflakes and 2 tablespoons melted butter that have been mixed together. Put in a 2-quart casserole. Bake at 350° for 30 to 40 minutes.
Mix together until yeast is all dissolved. Add flour enough to make dough. Roll out after raised once. Cut with cutter; put in greased pan and let raise before baking. Bake at 400° for 15 minutes.
Place frozen spinach in strainer to drain and thaw. When spinach is thawed, mix with other ingredients and refrigerate for 12 hours.
Bake in 300° oven for 50 minutes in a greased 9 x 13-inch pan.
Heat oven to 350°. Grease square 8 x 8 x 2-inch pan. In a medium bowl, blend melted butter, sugar and vanilla. Add eggs and beat well with a spoon. Combine flour, cocoa, baking powder and salt. Gradually add to egg mixture, beating until well blended. Stir in the chips. Spread in the greased pan. Bake 35 to 49 minutes or until brownies begin to pull away from the sides of the pan. Cool well before cutting. Overbaking ruins the brownies!
Mix beef, onion and	bread together. Form into tiny balls. Brown in skillet in small amount of oil. Make a sauce of	the catsup, water, brown sugar and wine vinegar. Add meat balls to sauce. Bake at 400° for 30 minutes. Baste often.
Saute onion in butter. Slice squash and simmer in salted water until tender. Drain well. Mix squash with onion. Add salt, pepper and sour cream. Blend well and place in a 1-quart casserole dish. Top with dressing. Dot with butter and bake at 400° for 15 to 20 minutes.
Cook spinach in microwave according to directions on package. Drain well. Mix in bowl with stuffing mix, eggs and salt and pepper. Roll into balls, 1/2 to 3/4-inch. Place on cookie sheet. Bake at 325° for about 12 minutes.
Mix sugar and flour or cornstarch. Beat egg yolks and milk together and add to sugar and flour. Cook until thick, then add vanilla and a little butter. Alternate pudding, graham crackers and bananas. Top with beaten egg whites and 2 tablespoons sugar; brown.
Dissolve jello in 3/4 cup of boiling water. Set aside. Mix the flour, oil and lemon extract. Put in eggs (one at a time). Next, fold in jello. Grease and flour tube pan. Bake 45 to 50 minutes at 350°.
Cook macaroni. Mix vinegar, water, sugar and mayonnaise for dressing in a blender. Make night before and let soak into macaroni (it will be very runny). Mix 2 or 3 times to blend dressing into macaroni. Serves about 20 people.
Brown chicken in oil or butter with onion and garlic. In a large pot, add all ingredients and cook until soft, about 45 minutes to 1 hour. Serve alone or over noodles or spaghetti.
Thaw potatoes about 35 minutes. Mix all ingredients together. Place in 9 x 13-inch baking dish. Bake at 350° for 1 hour.
Cook macaroni according to directions on box. Drain well. Cube cheese. Chop onion and green pepper fine. Mix all ingredients with Hellmann's mayonnaise to desired consistency.
Prepare potatoes like you were going to make mashed potatoes. Drain well when done; add sour cream, bacon, onion, a little margarine and a little milk. Stir in salt and pepper to taste; mash well. A few little lumps won't hurt. Pour into baking dish and top with cheese. Bake at 350° for 30 minutes, or until cheese is melted and bubbly.