HumbleIntelligence/food-ner-1-Million huggingface dataset:
Grease an 8 x 1 1/2-inch pan. Preheat oven to 350°. Combine flour, cocoa and salt on wax paper. Spread nuts in a shallow pan. Toast in oven at 350°, stirring often for 10 minutes. Cool; reserve.
Combine first 3 ingredients in a saucepan; bring to a boil. Reduce heat; cover and simmer 15 minutes. Remove from heat and stir in sugar; let cool. Pour mixture through a large wire-mesh strainer into a punch bowl, discarding spices; stir in juices and lemon-lime beverage. Garnish, if desired. Yields 12 cups.
Cream butter. Gradually add sugar and honey, beating until light and fluffy. Add eggs. Beat well. Stir in sour cream, blending well.
In a skillet over medium heat, brown the beef and sausage; drain. Add onions and garlic; cook until tender. Add parsley, water, flour, baking powder, salt and pepper; mix well. Heat through. Cover and refrigerate for at least 1 hour. On a floured surface, pat 10 biscuits into 4-inch circles. Top each with about 1/3 cup of the meat mixture. Pat remaining biscuits into 5-inch circles and place over filling; seal edges with water. Press edges together with a fork dipped in flour; pierce the top. Place on an ungreased baking sheet. Bake at 375° for 12 to 14 minutes or until golden brown and filling is hot.
Cook until tender the onion and ham, then add broccoli and cauliflower, cheese and half and half. Heat through.
In 2-gallon storage bag, combine cereal mixture. Pour oil over mixture. Close bag and gently toss until well coated. Add dressing mix until well coated. Store in airtight container.
Cream together butter, grated peel of 1 orange, orange juice concentrate, brown sugar and cinnamon.
Boil water. Add sugar and cornstarch. Cook until thick and clear. Cool. Add strawberry jello and allow to finish cooling. Pour over fresh strawberries in a baked pie shell. Top with whipped cream.
Mix dry ingredients in 1-quart casserole. Stir in water. Cook in microwave on High 1 1/2 minutes halfway through the cooking time. Stir well. When finished cooking, blend in oleo. Cook in microwave on High for 30 seconds more. Blend in vanilla thoroughly. Serve.
Cook rice and broccoli according to directions. Mix together and place in buttered 9 x 13-inch dish. Layer mushrooms and ham; mix in soup, mayonnaise, mustard, curry and Cheddar cheese; pour this mixture over all. Sprinkle Parmesan on top. Bake at 350° for 45 minutes.
Melt together butter or margarine and chocolate chips. In large bowl, combine flour	and Eagle Brand. Add chocolate mixture, vanilla and nuts.	Drop on greased cookie sheet by teaspoon. Bake at 350° for 8 minutes. Do not overbake; they are soft when done. Makes 11 dozen.
Add sugar to Jell-O prepared in usual way except leave out 1 cup of water. Use 3 cups for 2 packages. While Jell-O is still warm, add strawberries, cut fine. Let stand until it begins to thicken. Break angel food cake into bite-size pieces. Place in a tube pan. Pour part of Jell-O mixture and another layer until all mixture is used. Let stand until congealed or overnight in refrigerator. Remove from pan or mold and ice with whipped cream.
Cream butter and sugar. Add eggs, then add flour and beat as lightly as possible to mix well. Add vanilla and pecans. Grease 10 x 18-inch pan with Pam. Pour mixture into pan and cook in preheated oven for 30 to 35 minutes. Take out of oven and place on a wet dish towel and let cool completely. Cut in squares and serve.
Mix together; dough will be sticky. Roll to desired thickness, 1/8-inch. Cut out 3-inch rounds or squares.
In a large bowl, mix together the mayonnaise, sour cream, garlic, salt, and pepper. Boil or steam broccoli for 5 to 6 minutes. Frozen broccoli 3 to 4 minutes. Just until crisp tender. Plunge the broccoli into a bowl of cold water to stop the cooking and to retain its bright green color. Drain well. Add broccoli to mayonnaise/ sour cream mixture. Refrigerate until chilled. Garnish with lemon or lime rind.
Slice hot dogs lengthwise, not cutting all the way through. Slice each piece of cheese into 5 strips and place one strip in each slit in the hot dogs. Stretch and flatten rolls enough to wrap around the hot dog. Place, cheese side up, on cookie sheet. Bake at 450° for 8 to 10 minutes or until golden brown.
Mix all ingredients. Pour into greased and floured Bundt pan. Bake at 350° for 40 minutes. When done, pour glaze over cake.
Tear lettuce into bite-size pieces. Wash cauliflower; remove green stalks and separate into tiny flowerets. Cut onion in paper-thin rings. Toss gently with green pepper, pimiento, mushrooms, cheese and garlic. Chill about 1 hour. Toss and serve immediately with low calorie French dressing.
Cook cranberries and water until skins pop. Remove from stove. Add liquid sweetener. Beat until smooth. Then return to heat and bring just to boiling point. Add gelatin dessert and stir until dissolved. Pour into an oiled 9 x 5 x 3-inch loaf pan. Refrigerate until firm. Cut in 1-inch squares and roll in coconut.
Bake cake according to package directions (two 9-inch layers). Mix sugar, vanilla and sour cream and let stand in refrigerator while cake is baking. Cool cake; slice layers in half. Pour sour cream mixture, coconut, nuts and cherries alternately on each layer. Store in refrigerator. Cake is best made a day before serving.
Cream margarine, white sugar and eggs together. Add cocoa, flour and vanilla. Spread in a 9 x 13-inch cake pan. Bake at 350° for about 15 minutes. Remove from oven and spread with 1/2 bag of miniature marshmallows. Put back in oven for 3 minutes. Let cool.
Combine all ingredients; mix well. Spread in a 9 x 13-inch baking pan and freeze until solid. To serve, remove from freezer a little ahead of time. When ready to serve, cut into squares.
Mix together. Roll out less	than 1/4-inch thick and cut. Let dry several hours. Use any color food coloring.
Whip cream until fluffy. Add undrained crushed pineapple. Add instant pudding, powder only. Mix through. Chill for at least 4 hours. Serve.
Dissolve the gelatin in the hot water. Cool and chill slightly. Break up cranberry sauce with a fork and add to gelatin with the celery and nuts. Fold in cream cheese. Pour into an 8 x 8 x 2-inch pan. Refrigerate.
Wash figs and remove stems; do not peel. Place in saucepan; add water. Sprinkle sugar on top and bring to a simmer. Stir to distribute and help sugar to melt. Wash lemon; slice into very thin cross-sections. Discard seeds. Cut slices in half and blanch in boiling water 1 minute; drain and add to figs. Cook until figs are tender, stirring frequently. When syrup thickens and darkens, remove from heat. Allow to cool. Store in jars and refrigerate.
Boil 3 quarts water with tablespoon of salt. Drop 1/2 teaspoon dough into boiling water; cook for 10 minutes. Add diced potatoes; cook until they are soft. Fry onions in butter until golden brown; add to soup. Simmer for 10 minutes more and serve.
Bake at 350° for 30 to 45 minutes or until golden brown.
Add ingredients as listed. Cream sugar, Crisco and butter until fluffy. Add flavoring and then flour. Beat well after addition of each egg. Pour into greased tube pan. Bake at 325° in a preheated oven for one hour and 15 minutes.
In Dutch oven brown roast. Add soup mix blended with 2 cups of water. Simmer, covered, turning occasionally, 2 1/2 hours or until tender. Blend remaining water with flour. Stir into gravy. Bring to a boil, then simmer, stirring constantly until thickened about 5 minutes.
In a mixer bowl, beat margarine for 30 seconds. Add sugar; beat until fluffy. Beat in eggs. Combine flours, baking soda, baking powder, salt and cinnamon. Add dry ingredients and banana alternately to batter mixture, beating after each addition. Fold in carrots. Pour into 2 greased 7 1/2 x 3 3/4 x 2-inch loaf pans. Bake in a 350° oven for 40 to 50 minutes. Yields 2 loaves.
Put buttermilk, chocolate and brown sugar in a small, heavy saucepan. Cook over low heat, stirring occasionally with a wooden spoon, until melted and smooth. Remove pan from heat and stir in vanilla. Cool slightly. Position rack in center of oven; preheat to 350°. Lightly grease 2 to 3 cookie sheets. In a large bowl, and using an electric mixer set on medium speed, cream butter and granulated sugar until light and smooth. Beat in egg until fluffy. Beat in cooled chocolate mixture until blended. In a small bowl, stir together flour, baking powder, baking soda and salt. Add in 1/3's to chocolate mixture, blending with a rubber spatula after each addition. Stir in sprinkles. Drop rounded teaspoonful of dough onto greased cookie sheets, spacing about 2 inches apart. Bake one sheet at a time for 8 to 10 minutes, or until cookies feel firm. Remove sheet to wire rack and cool 2 minutes. Using a metal spatula, slice cookies onto wire racks and cool completely. Store cookies in an airtight container.
Cook squash; drain. Stir in onion, egg, milk, salt and pepper. Pour into baking dish. Top with cheese and buttered bread crumbs. Bake at 350° for 30 minutes.
Combine dry ingredients. Add oil, milk and 2 teaspoons vanilla. Pour into greased 9 x 13 pan. Stir together 1 cup brown sugar, 1/2 cup cocoa, 1 1/2 teaspoons vanilla and hot water. Carefully spoon over batter in pan. Bake 45 minutes at 350°.
Mix cornstarch, sugar, water and salt and cook thick and clear. Cool slightly. Beat egg whites until frothy. Continue beating while slowly pouring cooked mixture over. Continue beating 5 minutes. Cover cooled filling in pie shell with meringue, sealing edges to crust. Bake at 450° for 5 to 7 minutes until golden brown.
Crisp-fry bacon and remove from skillet. Add next 4 ingredients to bacon grease and fry until tender. In a large pan combine and heat chicken broth, corn and parsley. Add the bacon and vegetables to this. In the skillet combine and blend oil, flour and milk and stir in some of the soup liquid. Stir to thicken and pour back into soup. Heat to scald but do not boil.
Combine and cook over medium heat or in a double broiler over water; stir constantly until thick. Remove from heat. Add butter and vanilla. Pour into pie crust.
Place finely sliced onions in pan together with butter; stir and cook over low heat until onions are golden brown. Add flour; continue to stir until flour is blended with butter and onions. Continue to cook about 3 minutes, then gradually stir in beef stock, blending with the rest. Add salt and pepper. Cover the pan and cook for 20 minutes. When ready to serve, pour into bowls and top with slices of French bread, sauteed in butter. Sprinkle with grated Gruyere cheese and place in a hot oven or under a broiler to brown cheese. Serves 4.
Mix all ingredients together and refill quart jar. Refrigerate. Will keep months in refrigerator.
Boil potatoes for 5 minutes. Drain. Pat dry. Saute potatoes and garlic in olive oil. Add rosemary.
Melt butter in skillet. Add egg, sugar and dates. Cook for 6 minutes, stirring constantly. Remove from stove. Add cereal, nuts and vanilla. Form into 2 long rolls on wax paper that has powdered sugar sprinkled on it. After they have cooled a little, press well so they will hold together. Finish cooling in refrigerator, then slice.
Mix molasses, pepper and dry mustard; pour over beans, liquid and onion. Cover and bake at 300° for 45 minutes and then remove cover and continue baking until most of liquid is absorbed, approximately 20 minutes. Makes 6 servings.
Heat oven to 350°. Cook manicotti in boiling water about 18 minutes or until tender but still firm. Drain and rinse well. In a large skillet, saute onion in a little margarine for 1 minute. Add turkey to onions and cook until no longer pink. In another pot, heat sauce. Add all the spices, the bay leaf and mushrooms. Heat through. Stir in turkey and onions. Mix together egg, Ricotta, Mozzarella, parsley and Parmesan in a separate bowl. Stuff cheese mixture into shells. Spoon 1/3 of the sauce mixture into a 12 x 7 1/2 x 2-inch baking dish. Place shells on top. Spoon the remaining sauce over the shells, covering them up. Bake, covered, for 25 to 30 minutes or until hot. Serves 4.
Beat cream cheese until very soft. Blend in 1/2 cup milk. Add remaining milk, sugar, vanilla and pudding mix; beat as directed on the pudding package for pie filling. Pour into crust; chill for several hours or overnight.
Boil eggs by placing in cold water in a saucepan. Bring to a boil over medium heat. Cover with a tight fitting lid; let stand 15 minutes. Turn heat off. Cool eggs by running cool water over them. Peel eggs. Slice in halves lengthwise. Remove yolks from each egg. Place the yolks in a bowl and mash. Add the other ingredients. Mix, making sure it is not lumpy. Spoon mixture into the whites of the eggs. Place in refrigerator to chill.
In a 4-qt pot, heat oil and stir in flour to make a small roux. Add onion and garlic. Saute in roux for 5 minutes. Cream red beans and add to mixture along with 6 cups water to thin your gumbo. Bring to a boil once again and lower heat to cook for 1/2 hour. Add salt to taste. With gumbo on simmer, break 1 egg at a time and drop slowly into gumbo. Do not stir for at least 20 minutes, allowing eggs to cook whole.
Mix butter and sugar, then add eggs and mix well. Add flour and soda sifted and mix. Add vanilla and peanut butter; mix well. Form in balls, flatten and press with fork tines. Bake for 10 minutes at 350°.
Combine soup, pepper and paprika; then place potatoes in a greased baking dish. Sprinkle with cheese and top with soup mixture. Cover with foil and bake at 400° for 40 minutes. Uncover, and bake for 5 to 10 minutes or until potatoes are tender. Serves 4 to 6.
Beat Crisco and sugar until fluffy. Add 1 egg at a time, beating well after each addition. Add flour slowly. Add flavoring. Pour into large greased and floured tube cake pan. Bake at 300° for 1 1/2 hours. Do not open door while baking.
Combine first 3 ingredients in a large bowl; make a well in center of mixture. Beat eggs until foamy. Stir together eggs and butter; add to dry ingredients, stirring just until moistened. Place foil baking cups in muffin pans, and coat with cooking spray; spoon batter into cups, filling two-thirds full. Bake at 350° for 20 to 25 minutes or until done. Remove from pans immediately, and cool on wire racks. Yield: 9 muffins.
Dissolve yeast in lukewarm water with the 2 tablespoons of sugar. Add lukewarm milk and 1/2 of flour; mixture will be wet. Place flour mixture in greased bowl and let rise about 2 minutes. Add eggs, margarine, sugar, salt and remainder of flour. Knead until smooth and elastic. Let rise until double in size, about 1 1/2 hours.
While potatoes are still warm, use a sharp knife and finely cut about 1/4 of the potatoes against the side of bowl. Fluff into the rest of small cubed potatoes. Add remaining ingredients in order. Mix with hand gently. Place in serving bowl and chill for 2 hours. Serves 8 to 10 people.
Brown ground beef and drain. Add taco seasoning, cumin and peppers along with 1 1/2 cups water. Simmer for 8 to 10 minutes or until water cooks down. (If you don't like things hot, do not use jalapeno peppers or crushed red peppers.)
Cream sugar and butter (not melt). Add milk and flour alternately. Add stiffly beaten egg whites last. Cook in slow oven at 325° to 350°. This makes 2 large layers or 3 small layers.
Keep popcorn hot and crisp in slow oven. Combine sugar, water, syrup, vinegar and vanilla. Cook to hard-ball stage (250°). Pour slowly over popcorn. Mix well to coat every kernel. Use butter on hands to press into balls. Makes about 20 balls.
In large saucepan, over medium heat, melt butter and stir in flour until smooth. Gradually add milk and cook, stirring constantly, until mixture thickens and bubbles. Add cheese. Cook, stirring until cheese melts. Gently stir in ham and potatoes and arrange in casserole dish. Bake at 400° for 20 minutes.
Boil chicken, cool and debone. To make dumplings, mix margarine and water; bring to a boil. Mix cream of wheat and flour; add to boiling water and margarine. Cook until mixture forms a ball. Cool to warm. Add eggs one at a time, beating after each until mixed and smooth. Drop by heaping teaspoons into boiling chicken broth. Dip teaspoon into broth each time before adding dumpling to enable it to slide off spoon. Simmer until dumplings rise to top of broth or cut a dumpling to see if done. Serve with chicken.
Cream butter and cheese together. Blend in flour and salt. Chill several hours. Roll to 1/8-inch thickness on board sprinkled with confectioners sugar. Cut in 1 x 3-inch strips. Put a date in center of each strip and roll up. Put folded side down on cookie sheet. Bake at 375° for 15 minutes.
Mix alcohol and water. Pour in large Ziploc bag, pressing out excess air. Store in freezer and use when needed. Bag will form to whatever area it is applied to when done. Simply place back in freezer.
Mix dry ingredients thoroughly. Add shortening, eggs and buttermilk. Mix well. Pour in greased pan (cast-iron frypan is good). Bake at 425° about 45 minutes, until brown. Remove from oven and rub margarine over top until melted into bread.
Mix sugar and cornstarch. Add vinegar and water. Cook until thick, stirring constantly. Add carrots and let stand over low heat 5 to 10 minutes. Add butter. Serves 6.
Sift dry ingredients. Stir in shortening and milk. Add nuts and vanilla. Spread in greased pan. Top with 3 tablespoons cocoa and 1 cup brown sugar, mixed together. Pour 1 1/2 cups hot water over entire batter. Bake in moderate oven at 350° for 40 to 45 minutes. Serve as is with ice cream or whipped cream.
Mix melted oleo and vanilla wafers and pat into bottom of 9 x 13-inch dish for crust. Layer sliced bananas on crust. Mix condensed milk and lemon juice and pour on top of bananas. Next, put layer of drained pineapple, then sprinkle coconut on top. Spread Cool Whip over top, covering to the edges. Sprinkle pecans and cherries to decorate. Put in refrigerator immediately.
Form eclairs 1 inch apart and 3 to 4 inches long. Bake at 450° for 15 minutes, then at 325° for 25 minutes. Cut eclairs in half and fill with custard or vanilla pudding. Frost with chocolate frosting.
Mix cream cheese and Marshmallow Creme. Add Cool Whip. Serve with fruit.
Combine all ingredients. Mix well and form into a loaf. Put into a loaf pan or baking dish. Bake at 350° uncovered for about 1 hour. Let set a few minutes before slicing.
Mix at low speed until all ingredients are well blended and then on high speed until mixture is smooth. Bake in 2 (9-inch) layer pans at 350° for about 30 minutes. Frost with Seven Minute or Buttercream Icing.
Fill cups about 2/3 full with fruit. Put into freezer until frozen. Serve instead of popsicles to be eaten with spoon. This recipe is so easy kids can make it themselves.
Melt chocolate slowly over boiling water or in microwave 45 seconds, until soft. Add coconut and coat evenly. Drop by teaspoonfuls on waxed paper. Chill.
Line a 9-inch plate with pie crust. Pour in cherry pie filling. Bake at 375° for 30 minutes. Mix remaining ingredients and carefully pour over half baked pie. Bake 20 to 25 minutes longer.
Pre-bake pie crust 10 to 15 minutes at 375°. Prick bottom and sides with a fork to prevent shrinking. Combine first 6 ingredients and spoon into crust. Slice tomatoes into wedges and arrange over the filling in a tightly overlapping circular pattern. Sprinkle on the remaining ingredients. Bake at 325° for 20 minutes. Let stand 15 minutes before cutting.
Heat oil in electric skillet. Place chicken pieces in hot oil. Sprinkle with paprika, pepper, salt, cumin, chili powder and garlic powder. Saute over medium heat for 2 to 3 minutes. Add onions, bell pepper and fresh garlic. Cook about 5 minutes, stirring frequently. Mix canned tomatoes and green chiles with chicken broth. Add to skillet and bring to a boil. Stir in rice; return to a boil. Cover and reduce heat to low simmer. Do not stir. Cook, covered, until the rice is just done (you do not want the rice totally dry). Sprinkle cheese over top. Do not stir. Turn heat off and replace lid to melt. Serve with Southern Style Salad Biscuit Muffins (recipe follows).
Make white sauce of first five ingredients (shredded cheese may be added to sauce). Place half of the potatoes in greased 2-quart casserole. Cover with half the onion and then half the sauce. Repeat the layers. Cover and bake at 350° for about 1 hour. Uncover and bake 30 minutes longer.
Mix peanut butter and butter. Stir until smooth. Mix powdered sugar and graham cracker crumbs together. Pour over peanut butter. Mix well. Press into 9 x 13-inch pan. Melt oleo and butterscotch chips together. Pour over mixture in pan and spread. Refrigerate several hours. Cut and serve.
Place eggs in saucepan. Cover eggs with water. Bring to rolling boil. When water boils, place cover on saucepan and turn off heat. Leave for 15 minutes, then drain and rinse eggs with cold water. Crack eggs and remove outer shells*. Cut eggs in half. Put yolks in bowl. Mix into yolks, deviled ham, mayonnaise, onion and salt and pepper. Mix well until smooth. Fill egg whites with yolk mixture. Arrange on plate. Sprinkle with paprika.
Wash bulgur, place in large bowl and cover with hot water; let stand for 20 minutes. Drain thoroughly and squeeze dry with hands.
Dissolve yeast in warm water. Stir in sugar and oil. Then add remaining ingredients. Fill greased muffin pans 1/2 full. Bake at 400° for 15 minutes. Store in refrigerator in a covered container for up to one week and use as needed.
Mix first 7 ingredients well. Pour in buttered 9 x 13-inch casserole dish. Top with 2 cups corn flakes or Ritz crackers (crushed) and 1/4 cup melted butter or margarine. Bake 1 hour at 350°.
In a saucepan over low heat, place the sugar, corn syrup, water and salt. Stir until sugar is dissolved. Then cook without stirring to 252° on candy thermometer or hard ball stage. Remove from heat and pour into stiffly beaten egg whites, beating constantly. Continue beating until mixture loses its gloss. Add vanilla and pecans. Drop quickly from tip of spoon onto waxed paper or spread in greased pan. Cut into squares when cool. Makes 18 to 24 pieces.
Brown onion; add corned beef, water, brown sugar and catsup; simmer until all is cooked and stirred together. Add the cornstarch; mix well and let cool. Place on bread, toast or browned buns.
Thaw spinach; drain thoroughly, squeezing out extra liquid. Wash parsley; pat dry on paper. In food processor, chop parsley, using steel blade. Add spinach and remaining ingredients; pulse until combined. Store in airtight container in refrigerator. Serve with thin wheat crackers, buttery crackers or celery and cheese sticks. Yields 1 1/2 cups.
Stir all ingredients together and pour into 8 x 8 x 2 pan. Bake at 350° for 30 minutes.
In a 2-quart saucepan, melt butter. Remove from heat; stir in brown sugar. Add eggs, one at a time, beating well after each addition; add vanilla. Sift together flour, baking powder and salt. Add flour mixture, coconut and peanuts to ingredients in saucepan. Mix thoroughly. Spread in a greased 15 1/2 x 10 1/2 x 1-inch baking pan. Bake in 350° oven for 25 minutes. Cut bars while warm. Dust with powdered sugar. Remove from pan when almost cool. Makes 3 dozen.
Zucchini, onions and pepper should be finely chopped. If desired, hot red pepper can be used in place of red sweet pepper or pimento. Mix with salt; let stand overnight. In the morning, wash in cold water and drain. In large saucepan, combine vinegar, sugar, mustard, nutmeg, cornstarch, turmeric, celery seed and pepper. Cook for 30 minutes, then add vegetable mixture and cook for 20 minutes. Process and seal in hot jars. Yields 7 pints.
Spread rolls on cookie sheet and roll thin, closing perforations. Bake at 375°. Watch closely and let cool.
Preheat oven to 375°. Combine cereal and milk in a bowl; let stand 10 minutes, then add tuna, onion, parsley, lemon juice, salt and pepper. Mix thoroughly. Stir in eggs. Pour into well-greased, aluminum foil lined 8 x 4-inch loaf pan. Bake for 45 minutes. Let stand 5 minutes. Remove from pan. Serve with cheese or mustard sauce. Makes 6 servings.
Mix all together and place in covered container. Refrigerate 1 hour or so or overnight.
Mix together all but salmon and bread crumbs. Mix well, then add the salmon and bread crumbs. Bake in a greased 9 x 5-inch loaf pan at 350° for 1 hour.