HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a small saucepan melt margarine; remove from heat. Stir in sugar, water and vanilla. Stir in flour, cocoa powder and baking powder until well mixed. Stir in chopped nuts. Spray the bottom only of an 8 x 8 x 2-inch pan with nonstick spray coating. Pour batter into pan. Bake in a 350° oven about 20 minutes or until a toothpick inserted near the center comes out clean. Cool thoroughly. Remove from pan. Cut into 16 bars. Sprinkle with the powdered sugar. Yields 16 (2-ounce) servings. Per serving: 101 calories, 1.45 g protein, 14.8 g carbohydrates, 4.1 g total fat, .76 g saturated fat, .5 mg cholesterol and 76 mg sodium.
Combine first 6 ingredients; pour into buttered baking dish. Top with remaining ingredients. Blend coconut, nuts, sugar and flour. Add the butter and mix. Sprinkle over top of potatoes. Bake at 375° until lightly brown, about 20 minutes.
Peel and de-vein shrimp, leaving tails on. Slit down inner curve of shrimp and press lightly to flatten. In shallow dish, combine cornstarch, salt, and cayenne pepper. Set aside. In mixing bowl, beat egg whites until stiff peaks form.
Press mixture into a 2-cup mold or small dish. Chill in refrigerator for several hours or overnight. Unmold pate by running a small metal spatula around edge and invert onto a serving plate.
Let cheese come to room temperature and mix all together. Add pecans. Shape and roll into rolls. Cover with chili powder. Roll in waxed paper. Chill in refrigerator. Cut in thin slices to serve.
Put chicken and marinade in a Ziploc bag; let set 10 to 15 minutes. Grill for 5 minutes on each side. Baste with marinade after turning.
Preheat oven to 350°. Melt butter and garlic in a small pan over low heat or microwave on Low until melted. In a shallow bowl, mix crumbs, cheese, parsley, salt and pepper. Brush chicken with butter and roll in crumbs. Place foil on a cookie sheet and spray with nonstick spray. Place chicken on pan. Bake 1 hour; check at 50 minutes.
Grind peppers and onions, saving the juice. Combine all ingredients. Boil 30 minutes. Pack into sterilized jars to within 1/2-inch of top. Put on cap. Screw band firmly tight. Process in boiling water bath 5 minutes. Yield: 4 pints.
Mix cake by directions and bake in two (8 or 9-inch) round pans. Cool.
Direction 1: Cut biscuits in fourths. Drop in bundt pan. Melt butter, sugar and cinnamon. Bring to a boil. Pour over biscuits and bake at 350 degrees for one hour.
Salt and pepper chicken. Brown slowly in oil over medium heat. Remove pieces of chicken when browned. Stir in flour until smooth. Cook about 15 minutes, stirring constantly, until a rich brown roux. Lower heat. Add onion and celery; cover and simmer about 10 minutes. Stir often. Gradually stir in water. Add parsley, bay leaf, thyme, chicken pieces and salt and pepper to taste. Cover and simmer about 40 minutes.
Mix all ingredients except ginger ale together in a very large freezer-safe container. Freeze at least 24 hours prior to use. Take out of freezer about 4 hours prior to use and leave at room temperature to thaw slightly. Place in a large punch bowl and chop. Add ginger ale.
Mix and refrigerate overnight. Add cracker crumbs (2 cups or desired consistency). Make cakes and fry.
Combine 1 tablespoon cheese and next 5 ingredients; spread evenly on 1 side of fillets. Place fillets, coated side up, on a rack coated with cooking spray. Place rack in broiler pan. Sprinkle with remaining cheese. Broil 6 inches from heat (with electric oven door partially opened) for 18 minutes, or until golden and fish flakes easily when tested with a fork.
Combine cake mix, oil and eggs; add juice from oranges and break oranges into pieces. Add to mixture, stirring with a spoon. Pour into 3 greased and floured cake pans. Bake 20 minutes at 350°.
Blend flour with salt and soda in small bowl. Gradually add sugar to butter in mixing bowl. Cream until light and fluffy. Add eggs and vanilla; beat well. Blend in dry ingredients gradually; mix well. Stir in candy pieces. Chill dough for easy handling. Drop by tablespoonfuls onto lightly greased baking sheet. Bake at 375° for 10 to 12 minutes until golden brown. Makes about 6 dozen.
Boil the sugar, butter, salt and evaporated milk for 6 minutes in a heavy saucepan. Place the chocolate chips, German chocolate, marshmallow cream and nuts in a bowl. Pour the boiling syrup over the ingredients. Beat until chocolate is all melted (about 4 minutes). Pour into a lightly greased 8-inch square pan. Makes about 1 1/2 pounds.
Mix ingredients together. Place container in freezer. Punch must have 2 hours to thaw before serving. Once the punch has thawed for 2 hours, pour into punch bowl. Pour ginger ale over it.
Mix in a gallon jar first 4 ingredients. Finish filling the jar with water. When ready to serve, add ginger ale. Best when made the day before.
Dissolve jello in hot water. Add crushed pineapple (drained), frozen strawberries in syrup, mashed bananas and walnuts. Then put 1/2 of this mixture in a pan and put in the refrigerator until jello is firm. Once this is firm put sour cream over mixture and put remaining jello mixture over the sour cream. Chill. Serves 18.
Mix cheese and dressing mix well and form ball or log. Chill. Roll in nuts and chill. Serve.
Cook and drain noodles. Combine all ingredients except 1/4 cup bread crumbs. Mix well. Place in 1/2-quart greased casserole dish. Top with remaining bread crumbs. Bake, uncovered, at 350° for 1 hour.
Put uncooked rice in bottom of a greased casserole dish. Lay chicken on top of rice. Dilute soup with 1 soup can of water. Pour over chicken. Top with onion soup mix. Bake 2 hours at 250°.
Heat oven to 350°. Mix brown sugar, margarine, vanilla and egg yolk until smooth. Sift flour and salt together. Stir into sugar mixture. Press into a greased 13 x 9 x 2-inch pan. Bake until very light brown, 25 to 30 minutes. (Note: The crust will be soft.) Immediately place pieces of chocolate evenly over crust; when it becomes soft, spread it evenly over top. Sprinkle the nuts on top. Cut into bars while still warm.
Beat eggs, oil, sugar and vanilla until thick. Stir in remaining ingredients; mix well. Pour into 2 greased 9 x 5-inch loaf pans. Bake at 350° for about 1 hour, or until wooden pick inserted in center comes out clean.
Put duck, salt, onion, vinegar and tomato juice in a large pot. Add enough water to make about 2 gallons. Boil all this until duck is tender. Remove duck and onion.
First, chop all vegetables. Brown beef cubes in hot oil. Stir in leeks. Cover and cook on low heat about 15 minutes. Add remaining ingredients except parsley. Cover and simmer for 50 to 60 minutes. Add parsley. Add more hot water, if needed.
Empty cake mix into large bowl. Beat egg and add to mix. Add Cool Whip (will be very stiff). Stir together; do not mix. Drop by rounded teaspoons into confectioners sugar. Roll into cookies and place on cookie sheet. Bake at 325° for 8 to 10 minutes. Do not overbake. Cookies will still be gummy when you take them out of oven. Let cool.
Melt margarine. Chopped chicken should be spread in a large casserole.	Spread	can of mushroom soup over chicken, then spread dressing over soup. Add cup of stock with butter and spread over dressing. Bake at 350° for 45 minutes.
Beat the eggs thoroughly and stir in the parsley. Cut potatoes into small pieces and add to eggs. Melt the butter in a skillet and when just beginning to smoke faintly, pour in the omelette mixture. Cook over a moderate heat, until golden brown. Fold over and serve on a very hot plate.
Cream butter and sugar. Add pumpkin and vanilla. Blend well. Stir in remaining ingredients. Drop by teaspoons onto greased cookie sheet. Bake for 8 to 10 minutes at 350°.
Mix all ingredients in saucepan; cook until thickened. Place in jars and seal.
Put everything but the eggs into a large bowl and mix together. Fold the beaten eggs in last. Put in a covered bowl and store in icebox.
Wrap chicken pieces with bacon. Grease 9 x 12-inch baking dish. Cover bottom of dish with chipped beef. Arrange chicken on top of beef. Mix soup and sour cream. Pour over all. Bake at 275° for 3 hours uncovered. Serves 8.
Preheat oven to 375°. Pat out dough onto a greased cookie sheet. Spread pressed garlic onto dough. Sprinkle Romano cheese over crust, then Mozzarella cheese and oregano. Arrange sliced thin tomatoes and sliced roasted peppers. Sprinkle additional Romano cheese on top. Bake 30 to 35 minutes. Cut into squares. Serve hot.
Line a pie pan with pastry crust. Sprinkle crumbled bacon. Sprinkle spinach. Sprinkle cheese. Mix eggs and half and half well. Pour over quiche. Sprinkle salt and pepper. Dot with butter. Bake at 425° for 15 minutes. Continue baking at 350° for approximately 40 minutes. When knife comes out clean, it is done. Let stand for 15 minutes. Serve.
Mix 2 cups cheese, ham, onion and broccoli and put in 2 pie plates sprayed with Pam. Beat remaining ingredients, except cheese, with wire whisk about 1 minute. Pour over other mixture. Bake at 375° until knife inserted in center comes out clean, about 30 to 35 minutes. Top with rest of cheese. Bake about 1 to 2 minutes. Cool 5 minutes.
In large skillet, lightly brown beef and onions. Stir in tomatoes, beans, corn, tomato sauce, water, mushrooms, taco seasoning and chili powder. Bring to a boil and simmer 30 to 40 minutes.
Mix well. Shape into balls. Put into a Pam sprayed casserole dish (deep).
Break eggs over apples. Mix with fork. Add sugar, nuts, oil, cinnamon and vanilla. Sift flour, salt and soda, add to apples. Pour into 9 x 12-inch glass pan, bake at 350° for 50 minutes.
Melt butter in a 9 x 12-inch pan. Sprinkle graham crackers over butter. Layer chocolate chips, butterscotch chips, nuts and coconut. Drizzle Eagle Brand milk all over the top. Bake around 20 minutes at 350°, until golden brown. Cool a little and cut in bars.
Toss mushrooms with half the oil in a 1 1/2-quart casserole dish. Combine the dry ingredients and sprinkle over mushrooms. Pour the remaining oil over all. Bake at 350° for 25 minutes. Serves 4 to 6.
Mix well and form into patties. Fill a 1/4 measuring cup with mixture to use as a mold and then flatten slightly. Place patties on a baking tray and bake at 400° for 15 to 20 minutes. Serve with a gravy.
Slice dough. Lay side by side on pizza pan. This will make one large cookie. Bake as directed on package.
Heat oven to 375°. Mix peanut butter, Crisco, brown sugar, milk and vanilla in a large bowl. Beat at medium speed until blended. Add egg, beat until blended. Combine flour, salt and baking soda. Add to creamy mixture at low speed. Drop by heaping teaspoonfuls 2 inches apart, onto ungreased baking sheet. Bake at 375° for 7 to 8 minutes or until golden brown. Cool 2 minutes on baking sheet before removing from pan. Yields approximately 3 dozen cookies.
Drain first three kinds of beans. Add pork and beans, blending well. Fry bacon until crisp. Drain on paper towel. Lightly brown the onion in a small amount of the bacon fat. Mix vinegar and brown sugar. Add the onion and simmer for 15 minutes. Add this sauce and the crisp bacon to the beans. Bake, uncovered, at 350° for one hour, stirring twice as it bakes.
Beat 3 eggs. Add 2 tablespoons flour and 1/2 cup sugar; mix well. Add pineapple. Pour into greased casserole. Cut 4 slices bread into cubes and put on top of pineapple mixture. Melt butter and pour over bread cubes. Bake for 1 hour at 350° (cover it half of the time).
Combine first 3 ingredients in a medium saucepan. Bring mixture to a boil. Add tea bags and remove from heat. Cover and steep 5 minutes. Remove and discard tea bags. Add sugar, stirring until dissolved. Set aside to cool.
Clean the fish, roll in cornmeal or cracker crumbs (Ritz crackers tend to be sweeter than saltines) and wrap with a slice of	bacon.	Seal in foil	and cook for 15 minutes, turning frequently.
Mix together and spread on bread or crackers (party rye or small breads). Broil 3 inches from heat until cheese melts. Yield: 2 cups.
Place a large, nonstick skillet over medium-high heat. Sprinkle pepper and meat tenderizer on meat. Brown meat on all sides, turning often, until well browned. Add garlic and onions and cook until onions are translucent. Add broth, wine and soy sauce and heat to boiling. Reduce heat, cover and simmer 1 1/2 hours, or until meat is tender.
Mix all ingredients except pie shell and cheese. In bottom of pie shell, put 1 1/2 cups cheese, then pour jalapeno mixture over it. Top with another 1 1/2 cups of cheese. Bake at 350° for 45 minutes to 1 hour.
Turn oven to 350°. Unroll pizza dough. Pinch off some and make a round circle. Flatten with your palm. On a sprayed cookie sheet, spoon pizza sauce over top with toppings. Bake for about 10 minutes, or until brown.
Chill evaporated milk 24 hours. Mix lemon Jell-O with 1 cup of boiling water and chill until consistency of egg whites. Combine finely crushed graham crackers, 3 tablespoons sugar and melted butter. Mix well and line pan to form crust, taking out 1 cup of mixture for topping. Cream the cream cheese with 1 cup sugar. Beat milk until thick. Add cream cheese and sugar mixture. Beat well. Add Jell-O mixture and dash of salt. Beat well and pour into crust. Sprinkle top with the cup of graham crackers removed. Chill in refrigerator.
Put the apple pie filling in a 9 x 13 x 2-inch pan. Add water. Sprinkle dry cake mix over fruit and pour butter on top. Bake at 350° for 1 hour and 15 minutes.
Mix all ingredients with mayonnaise. If not serving immediately, wait until serving before adding onions and bacon for best results.
Combine first 4 ingredients; cook in heavy pan. Bring to boil, stirring 3 or 4 times. Add oleo and vanilla. Put pan in cold water; beat and drop on wax paper. This recipe will serve 4 people.
(All cheese can be low-fat.) Mix the sour cream, cream cheese and taco seasoning with mixer. Spread in pan. Pour taco sauce over cheese mixture. Chop tomatoes; spread over sauce. Top with cheese.
Heat oil in a skillet. Thinly slice zucchini; add to oil with onion, parsley, garlic, salt, pepper, oregano and rosemary. Saute over medium heat until zucchini is tender. Toss in tomatoes and continue to saute for 5 more minutes. Turn into a serving dish; sprinkle with cheese.
Bake or fry shrimp. Let cool and remove tails. Lay shrimp in bottom of a 9 x 13-inch lasagna dish. Cover with mushrooms, sauce and cheese. Continue to layer until pan is full. Bake at 350° for 10 to 15 minutes or until cheese melts. Serve alone or with noodles or your favorite pasta.
Combine all ingredients in a large pot and simmer for 2 hours or until vegetables are tender. Remove bay leaf before serving. Serves 8.
Preheat oven to 350°. In a 1-quart saucepan, scald milk. Add butter. In 1 1/2-quart casserole, beat eggs slightly; stir in milk, corn with liquid, onion and salt. Set casserole in shallow pan on oven rack. Pour hot water in pan around casserole 1-inch deep. Bake 40 to 45 minutes or until knife inserted near center comes out clean. Let stand 10 minutes before serving. Serves 6.
Fry chicken and break into pieces. Put soups, chicken, vegetables and 1/2 cup of milk into a 9x13 pan. Melt butter and mix with 1 cup of milk and flour (will be lumpy). Pour on top of chicken mixture.
Cut tenderloin diagonally into 1/8-inch thick slices. In medium bowl, mix pork with next 5 ingredients. In 12-inch skillet over high heat, in 3 tablespoons hot salad oil, cook broccoli, mushrooms, carrot and salt, stirring quickly and frequently until vegetables are coated with oil. Add water and stir-fry until vegetables are tender-crisp. Spoon vegetables onto warm platter; keep warm.
Layer in Pyrex dish in the order listed and chill. Serve with corn chips or crackers.
Mix all dry ingredients. Add eggs and pumpkin. Line 10 x 14-inch cookie sheet with wax paper. Spread mixture over wax paper and sprinkle nuts. Bake 15 minutes at 350°. roll up in wax paper, then in tea towel until cool.
Mix well and let set overnight so the molasses absorbs well into sugar, then store in airtight container to stay moist.
Mix ingredients and spread in a pan sprayed with Pam. Bake at 350° for about 45 minutes.
Preheat oven to 350°. Cut stems from morels. Arrange caps, stem side up, in buttered baking dish. Fry bacon until crisp. Drain and crumble. Saute leeks or onion in fat. Remove with slotted spoon.
Season chicken with salt and pepper to taste. Saute in hot oil until lightly brown. Remove. Drain beans (save the juice) and add water to juice to make 1 cup. Stir liquid mixture, rice, soup, 1/2 teaspoon salt, 1 bay leaf and 1 cup of water into pan. Bring to a boil. Return chicken to pan; cover and simmer for 30 minutes or until chicken is done. Stir occasionally. Discard bay leaf; stir in beans. Heat thoroughly.
Mix all together and pour into greased, 2 quart casserole. Top with Ritz crackers, crumbled and mixed with 1/2 stick margarine (melt margarine and add to cracker crumbs). Bake at 350° for 45 minutes.
Drain and rinse beans. Then put into a medium pot and cover with cold water by 2-inches. Bring to a boil over high heat. Reduce heat to medium and simmer until just tender, 30 to 40 minutes. Drain and set aside.
Place broken pretzels on bottom of 9 x 13-inch pan. Melt margarine and drizzle over pretzels. Sprinkle buttered pretzels with granulated sugar. Bake 15 minutes in 350° oven. While cooling, stir frequently to keep pretzels loose.
Cut the cherries in pieces. Mix everything together. Put in the cherry juice and make good and moist. It will take a while to mix it together, then separate into 2 rolls and work in 1 cup graham cracker crumbs into each roll.
Dissolve gelatin in boiling water. Add cold water. Chill until slightly thickened. Meanwhile, slice berries, reserving a few whole berries for garnish. Sprinkle sliced berries with sugar. Fold whipped topping into Jell-O. Blend well. Fold in sliced berries.
Mix rhubarb and sugar; let stand 30 minutes. Add undrained pineapple; mix and cook 30 minutes (I cook about 20 minutes). Remove from heat. Add gelatin; mix. Pour into jars and seal.
Mix all and put in 9 x 12-inch pan. Bake at 350° until bubbly.
Slice corn kernels by cutting 1/2 way through and then scraping the rest for the milk. Fry the bacon crisp and set aside. Fry the ham or sausage slices in the bacon drippings. Add corn and cook until done. Add milk. Crumble bacon on top and serve.
Beat together all ingredients with electric beater at least 3 minutes until well mixed. Heat cooking oil in a deep fryer or skillet until very hot. Put batter into a funnel. Be sure to cover spout with	finger. Then, holding over hot oil, release some of the batter in a circular motion, then crisscross to form one funnel cake. Cook until light brown on both sides. Drain on paper towel and sprinkle with powdered sugar. Serve warm. Extreme caution as oil is very hot.
Cream butter and shortening, then gradually add sugar to mixture, beating well at medium speed of electric mixer. Add eggs, one at a time, beating after each one. Combine flour, baking powder and salt. Add to creamed mixture alternately with milk, beginning and ending with flour. Mix after each addition. Stir in flavorings. Pour batter into a greased and floured 10-inch tube pan. Bake in 325° oven for 1 hour or until pick inserted comes out clean. Cool cake in pan for 10 minutes. Remove from pan and cool on wire rack. Spoon hot glaze over warm cake. Let cool completely.
Cream butter and sugar. Add eggs. Sift dry ingredients and add all ingredients together. Bake 2 1/2 to 3 hours at 250° in tube pan (floured and greased; do not use Pam).
Dissolve sugar in water in pan over medium heat. Add peanuts and continue to cook, medium heat, stirring constantly. Cook until no syrup left in pan. Pour and spread on ungreased cookie sheet and bake at 300° for 30 minutes, stirring every 5 minutes.
Cream together the sugar and margarine. Sift together flour and soda. Add to creamed mixture. Add the egg. Add nuts and oatmeal. Drop by teaspoon on baking sheet. Press down with fork. Bake at 350° for 10 to 15 minutes.
Cut chicken into 1 1/2-inch pieces; set aside. Coat skillet with vegetable spray and allow to heat to 325° for 1 to 2 minutes. Add chicken and soy sauce. Stir-fry 3 to 4 minutes until lightly browned. Remove chicken from skillet and reserve soy sauce; set aside. Drain mushrooms, reserving liquid; set aside. Add green peppers and onion to skillet and fry 4 minutes until tender-crisp. Return chicken. Add chestnuts and mushrooms.
Combine flour and baking powder; stir well. Add milk, eggs and butter. Stir until smooth. Add bacon and sweet potato, stirring well. Heat 3 to 4-inches of oil to 375° in a Dutch oven. Carefully drop batter by rounded tablespoonfuls into hot oil. Cook only a few at a time, turning once. Fry 2 minutes or until fritters are golden brown. Drain well on paper towels. Serve warm with maple syrup. Yields about 3 dozen.
Line bottom of greased ovenproof casserole with raisins. Cut bread in 1-inch strips; dip each in melted butter and arrange a layer over raisins. Beat remaining ingredients together and pour over bread. Set dish in pan of hot water. Bake in 375° oven until bread is browned and a knife blade inserted in center of pudding comes out clean. Serve plain or with whipped cream. Serves 6.
Mix sugar, molasses and egg into oil; set aside. Then sift together flour, baking soda, cinnamon and pumpkin pie spice. Add molasses mixture to flour mixture and blend. Chill 1 hour. Roll into 1 inch balls, or larger if preferred. Place on greased cookie sheets. Bake at 375° for 8 to 10 minutes.
Cook until mixture forms a firm ball when dropped into water. In small second boiler, cook 1 cup sugar and 1/2 cup water. Cook slowly, a little longer than the first cooking. Do not let it crystallize. Add first cooking to beaten egg whites and beat. Add the second cooking and beat and beat. Fold in all the nuts. Drop by teaspoonfuls onto waxed paper-lined trays.
Whip heavy cream until it stands in a peak. Refrigerate. Combine two eggs, three egg yolks and sugar in a stainless bowl and whisk till the mixture stands to a peak. Melt chocolate over a double boiler (not warmer than body temperature). Blend all the egg/sugar mixture with the melted chocolate a little at a time. Fold in whipped cream, reserving four spoonfuls for garnish. Add chopped nuts or chocolate chips, if you desire. Fill in serving dishes and refrigerate for 2 hours before serving.
Cream butter and sugar in a large bowl. Add eggs and molasses and beat together for one minute. Sift dry ingredients together and add alternately with milk. Pour into a greased and floured 9 x 13 x 2-inch pan. Bake in moderate oven of 350° for 40 to 45 minutes. Serve with whipped cream or a nondairy topping.
Put everything in a big bowl. Mix it with your hands if your mom will let you or with a spoon. Make it into little balls, small size. Put the balls on a cookie sheet. You can eat them whenever you want. Don't cook them.
Clean and trim the meat of fat. Cut into pieces as desired. Boil the meat with 2 cups of water. Chop shallots, onions and salt. Boil the meat until it is half cooked. Mix peanut butter with 2 cups of water, made into a smooth paste and add pepper and tomato sauce, also dry spices desired. Add the rest of the water. Continue to boil until the meat is tender and peanut butter oil comes to the surface of the soup. Serve with cooked rice, yams or potatoes.
Cook spaghetti as directed on box. Drain. Beat eggs and cheese. Add warm drained spaghetti and toss. In a 10-inch greased pie pan, pour mixture to form a crust. Set aside. Saute peppers and onions until tender. Add sour cream. Pour into spaghetti crust. Cook sausage well, breaking it with a spoon. Drain fat. Add water, tomato paste to sausage and mix well. Heat to boil and simmer, uncovered, for 10 minutes. Pour over pie. Cover with foil and bake at 350° for 25 minutes. Remove foil. Sprinkle Mozzarella cheese over top. Bake 5 minutes until cheese melts. Let set 5 minutes. Cut into serving portions.
In roasting pan or Dutch oven, mix meat, carrots, celery, onions, water chestnuts and mushrooms. Mix flour, sugar and salt. Stir into meat mixture. Add tomatoes and wine. Cover and bake for 4 hours at 350°. Check for tenderness.
Cream together the oleo, sugar, eggs, milk and vanilla. Add squash. Mix well; blender works well. Bake at 350° for 1 hour.