HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 325°. Grease a 9 inch square baking pan. In a small bowl, mix together flour and baking soda. In a small saucepan, combine sugar, butter, and water. Bring to a boil over medium heat; remove immediately from heat. Stir in 1 cup of chocolate morsels and vanilla extract until chocolate is melted and mixture is smooth. Transfer mixture to a medium bowl, cool completely. Stir in eggs, 1 at a time, beating well after each addition. Gradually stir in flour mixture until smooth. Stir remaining chocolate morsels and nuts into batter. Pour batter into prepared pan. Bake until a toothpick inserted in center comes out clean, 30 to 35 minutes. Transfer pan to a wire rack to cool completely. Cut into squares.
In a skillet, saute ground beef in 1 tablespoon oil until meat loses its pinkness. Transfer to a pan. Peel and chop onion. Dice celery and carrot. Chop ham into small pieces. Saute in remaining oil with onion, celery and carrot. Transfer to pan with ground beef and combine. Add water, tomatoes, garlic, salt, pepper and thyme. Cover and cook about 20 minutes. Add chicken broth and cook for a few more minutes. Cook pasta and drain well. Serve with sauce.
Peel and cut the apples into cubes. Mix cinnamon with 5 tablespoons sugar and sprinkle over apples; set aside. Measure flour, sugar, oil, eggs, orange juice, baking powder, vanilla and salt into a large mixing bowl.
Slice apples thin and spread in an 8 x 8-inch or 9 x 13-inch baking dish. Spread apart each biscuit (into thin sections) and spread over apples. Melt a stick of butter or margarine. Stir together sugar, cinnamon and water. Pour over biscuits and apples. Bake at 350° for 30 minutes or until brown.
Pour cooking oil into a wok or large skillet. Add more oil as needed. Preheat medium-high. Stir-fry garlic in hot oil for 15 seconds. Add zucchini and summer squash. Stir for 3-4 minutes. Add mushrooms and green onions; stir-fry until veggies are crisp-tender. Add tomato, oregano, and pepper. Stir-fry 2 more minutes. Remove from heat. Add hot cooked pasta and cheeses into the vegetable mixture. Toss to combine. Sprinkle with mozzarella cheese.
Grate squash separately. Salt and drain in separate bowls. Squeeze squash. Heat 2 tablespoons butter. Cook 1/2 of shallots until wilted. Add zucchini. Cook 4 to 5 minutes. Remove from pan. Melt 2 tablespoons butter. Cook remaining shallots. Add yellow squash. Cook 4 to 5 minutes. Season. Mix 1/3 cup cream into each squash mixture. Beat eggs. Add 1/2 to each bowl. Butter a 1 1/2-quart 9 x 5-inch loaf pan. Line with buttered wax paper. Spread 1/2 of zucchini mixture. Sprinkle with 1/3 cheese. Gently spread on half of yellow squash without disturbing lower layer. Sprinkle on another 1/3 of cheese. Repeat the layering once, ending with yellow. Place loaf pan in water. Bake at 375° for 15 minutes. Bake at 350° for 30 minutes or until firm. Let rest 15 to 20 minutes.
Combine sugar, soda, buttermilk and butter. Cover with plastic wrap. Punch holes in wrap. Microwave for 2 1/2 minutes. Stir and turn dish. Continue cooking for 15 minutes, stirring every 5 minutes. Return to oven for 2 minutes or until soft ball forms in cold water or it tests 236° on candy thermometer (do not put thermometer in microwave). Add vanilla and beat with electric mixer until soft peaks form. Stir in pecans and spread in 12 x 7-inch dish. Cool and cut into pieces. The container needs to be about 3 times the amount of the ingredients or it may boil over. I cooked mine on the High temperature in a large Corning Ware dish.
Line 9 x 13-inch pan with broccoli. Place chicken on top of broccoli. Combine soup and milk and pour over chicken. Sprinkle with cheese. Combine butter and bread crumbs and sprinkle on top of casserole. Bake at 350° for 30 minutes.
Drain salmon, save 1/4 to 1/3 cup liquid. Flake salmon in bowl. Stir in 1 egg. Add flour a little at a time. Mix thoroughly. Add baking powder to liquid, stir with a fork until foams. Add to salmon mixture. Drop by teaspoon into hot oil, fry until golden.
Cut potatoes and onion. Add all other ingredients, except cornstarch and water. Cook until tender. Mix cornstarch with water. Add to stew. Serve immediately.
Combine milk powder, cocoa and wax in food processor or blender; blend to soft powder. Pour into top of double boiler. Add water, stirring to blend. Add liquid shortening. Place over hot (not boiling) water; cook and stir until wax pieces are completely dissolved and mixture is thick, smooth and creamy. Remove from heat. Stir in sugar replacement; let cool slightly. Dip candies according to recipe. Shake off excess chocolate. Place on very lightly greased wax paper; allow to cool completely. (If candies do not remove easily, slightly warm the waxed paper over electric burner or with clothes iron.) Store in a cool place.
Boil turnips and carrots together until tender. Mash and add other ingredients. Place in greased casserole and top with bread crumbs. Bake at 350°. (Beat egg and mix with the milk before adding to turnips and carrots.) Serves 6.
Beat eggs, sugar, oil and pumpkin with electric mixer until light and fluffy. Sift dry ingredients and add to pumpkin mixture. Mix thoroughly. Spread batter in ungreased 15 x 10 x 1-inch pan (jelly roll pan). Bake in 350° oven for 25 to 30 minutes. Cool completely. Frost with Cream Cheese Icing. Cut into bars.
Saute onion in butter. Add soup, Ro-Tel, chicken broth and deboned chicken. Cook 20 minutes. Layer buttered dish with floured tortillas, mixture and Cheddar cheese. Bake in a 350° oven for 30 to 45 minutes.
Crumble cookies (you may use blender). Melt margarine; pour over crumbled cookies to make a crust; set aside some cookie crumbs to garnish cake.
Put the oil over the frozen potatoes and let set until potatoes thaw. Line greased 10-inch pan. Put cheese over potatoes. Beat together milk, eggs, salt, pepper, nutmeg, sherry, parsley and onion. Sprinkle shrimp over cheese layer and then pour egg mixture over. Bake in 425° oven for 35 minutes or until knife comes out clean 1-inch from edge. Let stand for 5 minutes before slicing.
Drain the canned pineapple in a colander for about 45 minutes. Melt 1/2 the stick of butter and add 1 tsp. sooji. Stir this continuously until aroma arises. Then add pineapple. Keep stirring for 10-15 minutes. When it becomes sticky, add condensed milk and keep stirring until the milk forms lumps. Add the remaining 1/2 stick of butter. Keep stirring until golden in color, about 10-15 minutes. Decorate with almonds or pistachios if desired.
Baking Temperature: 350°. Baking Time: Approximately 1 hour.
Cream the first 2 ingredients. Add eggs, vanilla and water. Add flour. Chill dough. Roll and cut. Bake at 400° for 10 minutes.
Combine flour and salt. Use to coat pork cutlets. Heat oil in a large skillet and cook cutlets until well browned on both sides. Stir in ketchup, molasses, lemon juice and 1/4 cup water. Heat to boiling, stirring to loosen brown bits from bottom of skillet. To serve, place cutlet on hamburger bun and spoon sauce over it.
Cook meats until tender. Cool. Shred or cut meat up into large pan. Add remaining ingredients. Cook on low for 2 to 3 hours until it reaches consistency you want.
Bring tomatoes and juice to a boil. Add bread and seasonings. Grandma Swango would make this and if she had a 1/2 cup of corn leftover from a past meal, she would add it also. Take about good!
Puree strawberries. Make sugar syrup with water and sugar. Cook until clear. Mix strawberry puree, syrup and lemon juice. Taste; may need more sugar due to tartness of lemon. Freeze in home ice cream freezer until firm enough to hold shape. Put in freezer. Serve as soon as possible. Nectar of the gods!
Preheat oven to 350°. Cook raisins in water until water evaporates. Add applesauce, eggs, sweetener, oil and mix well. Blend in baking soda and flour. Add vanilla and nuts. Pour into greased 8 x 8-inch pan. Bake 25 to 30 minutes.
In a large bowl, combine egg, pumpkin, milk, butter, pineapple, flour, sugar and spices; mix well. Spoon batter into buttered muffin tins. Fill almost to the top. Sprinkle with brown sugar. Bake at 425° for 20 to 25 minutes.
Mix ingredients well. Roll out to about 1/2-inch thick. Cut into squares. Bake at 350° for a few minutes. Cool and then frost.
Drain beans, break up bacon and add everything in a crock-pot. Cook for at least 1 hour.
Drain corn, beans, peas and pimento. Combine all vegetables in salad bowl. Mix vinegar, sugar, oil and salt in small bowl. Add to vegetable mixture. Mix well. Marinate in the refrigerator overnight. Approximate Per Serving: 182 calories, total fat 8 g, 36% calories from fat, 3 g protein, 28 g carbohydrates, 3 g fiber, 0 mg cholesterol and 221 mg sodium.
Mix well and cook as though for pudding. It will be thinner than regular pudding. Fill molds. Eggs may be added for additional nutritional value or for children who are hesitant to eat eggs.
Boil and debone chicken. Layer and cut up chicken and broccoli in buttered casserole dish. Mix all other ingredients except bread and cheese and pour over chicken. Cube bread and mix with grated cheese. Top casserole. Bake 30 minutes at 350°.
Mix all ingredients together. Add unbeaten egg and mix well. Drop by spoonful in hot oil in a deep frying pan until crispy outside, soft inside. Serve with ketchup or soy sauce with lemon and crushed garlic.
Combine all ingredients in a saucepan, stirring well. Bring to a boil; cover, reduce heat and simmer for 1 hour.
Remove stem ends from tomatoes. Scoop out pulp and seeds. To stuff each tomato, fill each with 1/4 cup frozen peas. Dot with 1/4 oleo. Sprinkle basil on each and top with cheese. Place tomatoes in pie plate in circular form. Microwave on medium 6-10 minutes or until vegetables are tender. Serves 4.
Brown meat and onion. Drain grease. Add soup, noodles, corn, mushrooms and half of the cheese. Simmer 10 minutes. Place in 2-quart casserole dish. Sprinkle remaining cheese on top. Bake 30 minutes at 400°.
Mix together and roll into a ball. Roll it in the black pepper. Serve with crackers.
In a soup pot, saute onion and garlic in the oil for 5 minutes, until browned. Add the water along with the potatoes and boil for 15 minutes, until potatoes are tender. Add broccoli and continue boiling for 5 minutes. Blend 3/4 of the soup until creamy. Return to the soup pot. Add the spices; heat through and serve.
Tear up 4 slices of bread, any kind and place in greased baking dish, 13 x 9 x 2-inches. Brown and drain 1 pound bulk sausage meat or links in skillet. Drain off fat. Cut links in slices. Spoon sausage over bread. Sprinkle with 1 cup grated sharp cheese. Beat together eggs, milk, dry mustard (optional), salt and pepper. Pour mixture in baking dish. Bake in preheated oven at 350° for 35 to 40 minutes.
Keep strawberries and pineapple juice frozen until ready to use. Crush the frozen strawberries and pineapple juice together. Add 2 quarts of ginger ale (add ginger ale last) and 1/2 cup sugar. Serves 16. Do not add ice.
Mix well. Pour into 3 round greased and floured cake pans. Bake at 350° for 20 minutes or until done.
Combine ingredients in saucepan and simmer on low heat for 15 to 20 minutes.
Mix together and bake at 350° for 35 to 40 minutes, stirring occasionally.
Blend molasses and water. Bring to boil slowly. Add raisins and bring to a boil. Boil 3 minutes. Remove from heat. Stir in the rest of the fruit. Cream butter and sugar. Add eggs to creamy mixture.
Place frozen rolls in a greased Bundt pan. Mix sugar, cinnamon and pudding mix. Sprinkle over top. Cut butter in slices over rolls. Pour pecans over top. Place pan in cold oven overnight. In the morning, turn oven on to 350°. Cook 30 to 40 minutes. To turn out, do not cool. Put plate over top of pan and quickly invert pan to turn cake on plate. The caramel mixture will be very hot.
Mix all ingredients together and pour into a buttered casserole. Bake at 350° for 40 minutes.
Dice chicken, sausage, gizzard, onions and potatoes. Boil for 1 hour with all other ingredients except rice. Add rice after boiling. Serves 3 to 5.
Cut bacon in 1-inch square. Place in pan and fry crisp. Remove from fire and layer potatoes, onions and fish. Salt and pepper each layer. Use enough water just to cover ingredients. Sprinkle red peppers over top and add cup of chopped tomatoes. Simmer until potatoes are done.
Cream butter; gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating well. Add flour and buttermilk, alternating, beginning and ending with flour. Combine water, cocoa and	soda, stirring well. Add to flour mixture, beating well. Stir in vanilla. Pour into greased and floured cake pans. Bake at 350° for 35 to 38 minutes. Cool in pans for 10 minutes. Remove and cool completely on wire racks. Spread Caramel Frosting on top	and sides and between layers. Sprinkle with grated chocolate and garnish with pecan halves.
In large earthen crock or glass container with lid, combine all ingredients and stir to mix. Cover tightly and leave to steep in warm place or in the sun for 3 to 4 weeks. Strain into bowl, pressing to extract flavor. Pour through funnel into clean bottle and cork. Store in cool dark place. Makes 4 1/2 quarts. Good to use for seasoning grilled meat or meat marinade.
Trim ribs and cut in bite size pieces. Combine dry ingredients in a bag and coat ribs a few at a time. Arrange meat in a roasting pan. Bake, uncovered, at 450°, turning meat occasionally for about 20 minutes. Reduce heat to 325°. Spoon off and discard fat from pan. Add water and soup mix. Cover tightly. Cook 1 1/2 to 2 hours, until tender. Stir noodles into pan juices. Cover and return to oven for 20 minutes.
Heat oven to 375°. Rub 4 large baking potatoes with shortening; prick. Bake 1 to 1 1/4 hours. Increase oven temperature to 400°. Cut slice from top of each potato; scoop out inside. Mash potatoes. Add 1/3 to 1/2 cup milk in small amounts, beating after each addition. Add 1/4 cup soft butter, 1/2 teaspoon salt and dash of pepper. Beat until potatoes are fluffy. Fill potato shells. Sprinkle with shredded cheese. Bake 20 minutes or until golden brown. Makes 4 servings.
Peel, cube and boil eggplant. Mix with salt, soup, onion and egg in bowl. Mix margarine and stuffing mix. Add 1/2 mix to mixture. Pour in 2-quart casserole; top with stuffing mix. Bake at 350° for 40 to 45 minutes.
Brown ground beef, drain grease off. Stir in bell pepper and onion and cook until done. Stir into meat mixture, the sauce, soup, water, salt, pepper and mushrooms. Let simmer about 15 minutes. Boil egg noodles and drain. Mix egg noodles and the meat mixture. Pour into large baking dish or baking pan. Top with lots of cheese. Cover and bake about 15 or 20 minutes at 300°.
Arrange fillets in shallow 1 1/2-quart microwave-type casserole. Add butter and milk. Cover and cook 7 minutes or until fish is cooked. Carefully stir in Newburg sauce mix and microwave 1 minute. Serve with small red potatoes and vegetable.
Place hen in Dutch oven. Pour the dry rice to the side of chicken. Pour 7-Up/Sprite over chicken. Dump mushroom soup on top of rice. Bake at 350° for 1 hour.
Cream together until fluffy butter, shortening and sugar. Add eggs which have been beaten until the color of lemon. Sift together flour and baking powder. Add to creamed mixture alternately with milk. Stir in flavorings. Pour into prepared 10-inch tube pan. Bake 1 1/2 hours at 325°.
Marinate steak in mixture of 1/4 cup water, soy sauce, sugar, sherry, garlic, ginger and cornstarch for at least 1/2 hour. Drain well, reserving marinade.
Melt butter in a 9 x 13 inch baking pan. Mix together the flour, sugar and milk. Pour mixture into the pan. Spread peaches including syrup evenly around the pan. Bake at 350° for 30 - 40 minutes or until the crust turns golden brown. Let cool for about 10 - 15 minutes before serving. Serve with vanilla ice cream.
Beat first 4 ingredients and gradually add the powdered sugar, little by little, alternately with water. Beat for about 5 minutes. When used in icing cakes, add a little more water to mixture. (Used for decorating my cakes.)
In saucepan, place potatoes and enough water to cover. Heat to boiling; cook for 5 minutes. Drain and set aside. In large skillet, heat oil over medium-low heat. Add onion; saute for 3 minutes. Add drained sweet potatoes, salt and pepper. Cover; cook for 15 minutes, stirring occasionally. Increase heat to medium-high. Add butter and brown sugar to potatoes. Cook, uncovered, 5 to 10 minutes longer. Turn occasionally with spatula.
Dissolve Jell-O in boiling water. Stir in pie filling and pineapple. Chill until consistency of unbeaten egg whites. Fold in topping and nuts. Chill until firm.
Scrub and rinse potatoes. Cut potatoes into thin slices but do not cut all the way through. Put potatoes in a baking dish. Fan slices slightly. Sprinkle with salt; drizzle with butter. Sprinkle with herbs. Bake potatoes at 425° for 50 minutes. Remove from oven. Sprinkle with cheeses. Return to oven for another 10 to 15 minutes until lightly browned.
Brown meat. Add refried beans. Lay one flour tortilla on cookie sheet. If you line cookie sheet it is less mess. Then add some meat and a handful of cheese. Then layer another tortilla, then add some salsa and cheese, then cover with another tortilla. Bake at 350° until cheese is melted. Makes about 4 medium pizzas.
Heat oven to 350°. Grease and flour 2 round pizza pans. Combine the first 6 ingredients and divide batter between 2 pans. Bake at 350° for 15 to 20 minutes. Cool on rack. (You may freeze one pizza base.) Arrange fruits in a circular pattern, starting with strawberries on outer edge and adding bananas, grapes, pineapple and other favorite fruits. Brush with Apricot Glaze and refrigerate.
You may use 3 teaspoonfuls pumpkin pie spice instead of the nutmeg and ginger.
Melt margarine; add flour and pecans. Pat in pan and bake in oven at 375° for 20 minutes; let cool. Blend together cream cheese, powdered sugar and one-half of the Cool Whip. Spread mixture on the crust. Chill. Then prepare pudding mix according to package directions. Place pudding on top of other ingredients, then spread the other half of Cool Whip on top. Chill and serve.
Mix all the ingredients lightly until evenly blended. "Do not overmix." Portion with teaspoon on ungreased baking sheet. Press flat with fork dipped in water. Bake at 325° for 7 to 10 minutes, until lightly brown. Let cool a few minutes before removing from pan.
Cream butter and Crisco. Add sugar gradually; cream well. Add eggs one at a time, beating 1 minute after each egg. Add flavorings. Add flour and milk, beginning and ending with flour. Bake at 325° for 1 hour and 10 minutes in tube pan.
Drain juice from the oranges and pineapple. Save the pineapple juice to set the bananas in until all other ingredients are mixed. After mixing all other ingredients, drain juice from the bananas and mix with other ingredients. Let salad set overnight for best results.
Place water and soy sauce in a large pot. Add vegetables. Bring to a boil. Add seasonings; simmer over medium-low heat about 45 minutes.
Melt margarine and peanut butter together and add powdered sugar and graham cracker crumbs. Mix thoroughly; will be stiff. Pat out in pan. Melt flavoring, chocolate chips and Crisco and put on top. Cut into squares.
In large mixing bowl, blend butter and peanut butter. Beat in sugar and brown sugar, then milk, eggs and vanilla. Stir in the salt and soda, then the flour. Blend in the oats. Fold in chocolate chips. Drop by rounded tablespoons onto ungreased sheets. They spread quite a bit. Bake at 350° for 20 minutes or until golden brown on bottom. Immediately remove to wire racks.
Heat water and butter to boil. Remove. Mix in flour to form a ball. Add eggs and mix until smooth. Spread in 9 x 13-inch greased baking pan. Bake at 400° for 25 minutes. Cool completely; set aside.
In a large pan, combine and boil for 5 minutes the water and sugar. Tie together in a small clean cloth and add the cinnamon, cloves, berries and ginger. Add the frozen lemonade concentrate, orange juice concentrate and apple cider. Simmer to blend flavors. Yields 18 servings of 6 ounces each.
Melt 1 stick oleo or butter in baking pan. Mix flour, sugar and baking powder together. Add 1 cup milk. Pour into pan, then add pie filling. Bake at 350° for 30 minutes.
Heat oven to 350°. Grease bottom only of 8 x 8 x 2-inch square pan with shortening. Heat margarine and 1 cup chocolate chips in 2-quart saucepan over low heat, stirring constantly until melted; remove from heat. Stir together flour, baking powder and salt. Add to pan along with egg and vanilla. Stir with large spoon until smooth. Stir in nuts and chips; spread in pan with rubber spatula. Bake until center is set, about 30 minutes. Let cool completely, then cut into squares. Store tightly covered.
Sift together sugar and flour. Place in saucepan, the oleo, Crisco, cocoa and water. Bring this to a boil and pour over sugar and flour mixture. Stir well and add eggs, cinnamon and vanilla. Add soda to buttermilk. Mix with above ingredients. Pour into floured and greased loaf pan. Bake 25 minutes at 400°.
Trim crusts, cut each slice in 4 strips. Dip in melted butter, then in the cheese. Bake 8 - 10 minutes at 400°. Cool and sprinkle with paprika.
Cook spaghetti. Drain. Add 1 teaspoon butter. Stir in Parmesan cheese and eggs. Form mixture into a "crust" in 10-inch pie plate. Spread cottage cheese over spaghetti. Brown beef, green pepper and onion. Drain fat. Stir in tomatoes, paste, sugar and seasonings. Heat through. Turn meat mixture into pie plate. Bake, uncovered, at 350° for 20 minutes. Sprinkle Mozzarella on top and bake 5 minutes longer.
Mix baking mix, milk and cheese until soft dough forms. Make sure all ingredients are mixed well. Drop by spoonfuls onto greased cookie sheet. Bake 8 to 10 minutes at 450°.
Save half of Triscuits for topping. Spread the other half in bottom of casserole. Drain cans of asparagus, water chestnuts and tuna. Mix soup and Miracle Whip. Spread the dressing on top of other ingredients. Cover with remaining Triscuits. Bake at 400° for 30 minutes. Serves 8.
In bowl, mix bread, milk and eggs. Mash and stir. Add sugar, butter, vanilla, cinnamon and raisins. Bake in a greased baking pan at 350° for 45 minutes.
Melt white chocolate in saucepan, crush candy canes into small pieces. Mix together well. Line cookie pan with wax paper and spread out evenly. Place in freezer 10 to 15 minutes or until firm. Break into bite size pieces.
Simmer tomatoes and garlic until done. Put through colander and set aside. Add Wesson oil, peppers, hot peppers and onions to tomato juice and simmer 3 hours. Combine sugar, salt, tomato paste, oregano and basil and bring to a rolling boil. Put in hot sterilized jars and seal.
Process flours, oats, cornmeal, baking powder, baking soda and salt until well blended. Add butter and process until mixture resembles coarse meal. Beat eggs and buttermilk together. Beat in honey. Stir in flour mixture and optional nuts. Heat griddle and melt butter to coat. Ladle the batter to make pancakes and cook until golden on both sides. Serve with butter and syrup or yogurt and fresh fruit. Serves 6 to 8.
Cream the margarine and sugar. Add eggs, one at a time, beating well. Sift soda and salt with flour and add alternately with buttermilk. Beat well and add fruit and nuts. Bake 2 hours in greased and floured tube pan at 250°. Let cool in pan, otherwise it will fall apart. May use long narrow bread pan instead of tube pan.
Cook and drain broccoli. Add 1/2 stick butter and cheese. Stir and pour into buttered casserole dish. Crush crackers with 1/2 stick of melted butter. Sprinkle on top of broccoli mixture. Bake, uncovered, for 20 to 30 minutes in 350° oven.
Cream butter and sugar together. Add remaining ingredients. Beat until thoroughly blended. Makes a very thick batter. Drop by scant teaspoon on greased cookie sheet, 2 inches apart. Sprinkle with ground blanched almonds or leave plain. Bake at 350° for about 10 to 12 minutes.
Mix all ingredients and pour into unbaked pie shell. Bake at 350° for 40 to 50 minutes.
Tear bread in pieces. Place in 1 1/2-quart casserole dish and pour melted butter over it. Add rest of ingredients. Mix together and finally add the small can of evaporated milk. Dot with marshmallows. Bake at 350° for 35 minutes.