HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oven to about 360 (this is not a typo). For not so thick brownies, grease 13 x 19 x 2 - inch foil lined baking pan. For thick chewy brownies, grease 8 x 8 or 9 x 9 - inch foil lined baking pan. Melt chocolate and butter together in a microwave-safe bowl in the microwave oven for 1 minute. Stir with a wooden or plastic spoon until all chocolate is melted. May put in microwave for 30 more seconds if chocolate is taking more than 5 minutes to melt by stirring. Add sugar and stir until well blended. Add eggs and vanilla (and raspberry flavor if you want to); mix well. Add flour and water; mix well. (Add nuts and or chocolate chips and mix well.) Spread into prepared pan. Bake for 25 minutes. Insert toothpick or cake tester in center of brownies. If it comes out with wet crumbs, bake for another 5 minutes and check again. The top of the brownie should look `dry' when finished baking. Cool completely in pan on wire rack. Peel foil from brownie and cut into serving pieces.
Sift flour, soda and salt into a platter or waxed paper. In a large bowl, beat oil, sugar, eggs and vanilla. Beat on medium speed in electric mixer for 3 to 4 minutes, until well blended. Gradually add flour mixture; beat until smooth. Fold in pecans and apples. Pour in greased and floured Bundt pan. Bake at 325° for 1 hour and 20 minutes.
Mix sugar, vinegar and salt. Bring to a rolling boil; cool. Slice onions and cucumbers. Pack in jars and pour solution over this. Seal and put in deep freezer. Use a good supply of onion in this.
Preheat oven to 375°. In small bowl, combine flour, soda, salt and cinnamon; set aside. In large bowl, combine butter, sugars, eggs and vanilla; beat until light and fluffy. Gradually add flour mixture. Stir in oats and butterscotch. Spread into greased 15 x 10 x 1-inch baking pan. Bake for 20 to 25 minutes. Cool. Yields 35 two-inch squares.
In a large bowl, combine pecans, cracker crumbs, raisins, cherries and pineapple. In large saucepan, combine marshmallows, milk and butter. Cook over low heat, stirring constantly until melted.
Cook macaroni in boiling, salted water until tender. Drain. In saucepan, combine milk, cheese and salt. Stir over low heat until cheese melts. Stir about 1 cup of the hot mixture into egg yolks. Return to hot mixture in saucepan. Blend well. Stir in macaroni, bread crumbs, pimento and onion.
Triple the roll recipe and add 3 packages of yeast. Should make 4 loaves. Bake at 350° for 40 to 50 minutes.
Mix hash browns, sour cream and potato soup together in a large mixing bowl. Add 3/4 of the cheese and mix well. The last few minutes of baking, place the remaining cheese on top. Put ingredients in a 9 x 13-inch cake pan. Bake at 350° for 45 minutes. Great for in a hurry and extra guests.
Mix all together. Toss with Thousand Island dressing. Save a few chips to decorate edges.
Pour milk in saucepan. Add butter and bring to a boil. Add sugar, cornstarch, flour, anywhere from 1 to 3 eggs and vanilla. Cook until mixture starts to thicken. To this you may add coconut, pineapple or bananas. For chocolate pie, add 2 tablespoons of cocoa to dry ingredients. Makes 1 pie.
Boil the chicken and save the broth. Let chicken cool. In a buttered casserole dish, add chicken soup. Stir in milk and mixture is smooth. Take chicken off bones and lay on top of soup. Prepare stuffing as directed but use broth instead of water. Place stuffing on top of chicken. Bake at 325° for 15 minutes or until soup begins to bubble up over stuffing.
Sift flour, cocoa, baking powder, baking soda and salt into a bowl; stir in sugar, then add oil, milk, eggs and coffee. Mix on low speed until combined (1 minute). Mix 2 minutes more on medium speed. Pour batter into a 9 x 13-inch greased and floured pan. Bake at 375° for 35 to 40 minutes.
Combine all ingredients. Drop very small amount of dough (1/4 teaspoon, as it spreads thin) on greased and floured wax paper-lined cookie sheet. Bake at 350° for about 5 minutes until slightly brown at edges. If underdone, will not come off paper. Allow cookies to cool on paper before removing. Makes 80 to 100 cookies. Cookies look like beige bits of lace.
Brown hamburger; add rest of ingredients. Bring mixture to a boil and simmer for 1 hour.
Cream the sugar and shortening. Add eggs one at a time. Add soda and water; mix together. Grease and flour a 9 x 13 x 2-inch pan. Bake at 300° for 90 minutes. Test for doneness. Cool and ice with your favorite icing.
In large bowl, beat together the sugar, oil, pumpkin and eggs. In medium bowl, stir together white and whole wheat flours, baking powder, baking soda, cinnamon and salt. Fold this into pumpkin mixture, stirring for 2 minutes just to moisten the dry ingredients. Stir in raisins and nuts. Pour batter into a greased 9 x 5 x 3-inch loaf pan (or 2 mini loaf pans). Bake the bread in a preheated 350° oven for about 1 hour, or until a pick inserted in center of bread comes out clean. (Check after 50 minutes if using mini loaf pans.) Set the pan on a rack for 10 minutes, then turn out loaf to cool completely. Yields 1 loaf.
Mix flour and salt. Roll ribs in flour mixture. Preheat electric frypan with salad oil to 260°. Add 1 tablespoon Worcestershire sauce. Add ribs and fry until golden brown. Remove ribs and set aside.
Bake pie crust if needed and cool. Beat cream cheese with sugar, fold in cool whip. Pour into pie crust. Top with pie filling and chill.
Grind and measure vegetables; mix in a large bowl. Add salt. Let stand overnight. Drain. Put spices in cheesecloth. Tie firmly. Cook 1/2 hour. Seal in sterile jars.
Preheat oven to 475°. Cook pasta. Rinse with cold water and set aside.	Combine onion, oil and spinach and heat 3 minutes. Puree cottage cheese in food chopper or blender. Combine cottage cheese, bread crumbs, nutmeg and 1/2 cup of Parmesan cheese. Mix all then fold in spinach mixture and stir in egg white. Spread 1 cup of marinara sauce in 9 x 13 dish. Stuff pasta shells with mixture (approximately 2 tablespoons per shell). Place stuffed shells on top of marinara sauce. Cover shells with remaining marinara sauce (2 cups) and sprinkle with Parmesan cheese.	Bake 30 minutes at 375°. May cover if needed. Cool 10 minutes before serving.
Pour oil in pot and heat on medium heat. Add onion, celery, jalapenos and chicken; stir. Add warm chicken broth and bring to a boil. Add remaining ingredients and reduce heat; simmer for 30 minutes. Meanwhile, cut tortillas in 1/2-inch strips and fry in oil until crisp. Serve soup with tortilla strips and grated Monterey Jack cheese.
Combine lime juice, garlic and shrimp in large bowl. Refrigerate, covered, for 1 hour, stirring occasionally. Heat oil in large skillet over medium heat. Add onion, oregano, thyme and bay leaf; saute until onion is softened. Add tomatoes and jalapeno pepper and salt. Simmer until thickened, about 20 minutes. Add shrimp. Cook, covered, about 5 minutes, until shrimp are pink and curled. Stir in parsley. Serve over rice.
Remove skins from thighs. Place in an electric frypan (250°). Season with salt and pepper. Heavily sprinkle with garlic powder. Coat with ketchup. Turn pieces over. Repeat salt and pepper, garlic powder and ketchup. Pour in enough Tab to bring fluid level even with top of chicken pieces. Cover. Cook approximately 45 minutes, turning pieces frequently with spatula. Fluid will thicken when done and coat pieces.
Beat together egg yolks, lemon juice, lemon rind and butter with rotary beater until thick and lemon-colored. Combine sugar and flour. Add dry ingredients alternately with milk, beating well after each addition. Beat egg whites until stiff. Blend into yolk mixture on low speed of electric mixer.
For even finer texture, add 1/2 pound chicken livers (pureed), but this is optional.
Cream sugar, oleo, oil, eggs and vanilla. Add flour, soda, salt and cream of tartar. Add oatmeal and Rice Krispies. Bake at 350° for 12 minutes.
Beat eggs slightly and add pumpkin, sugar, salt and spices, mix well. Add melted butter and milk stirring thoroughly. Pour into uncooked pastry shells. Bake in hot oven (400° to 425°) for 15 minutes. Reduce heat to moderate oven (350°) and continue to bake for 35 minutes or until the filling is "set" and crust is nicely browned. Makes two 9-inch pies.
Mix first 5 ingredients well. Add remaining ingredients in order listed. Drop by teaspoonfuls into hot oil.
Mix together ground beef, egg, milk and rice. Sprinkle with seasonings and mix.
Cream together brown sugar and shortening. Add 1 egg and vanilla; stir, then add cold water and stir. Add salt, baking powder, baking soda and flour; stir well, then drop onto greased cookie sheet. Bake at 350° for 10 to 20 minutes.
Heat orange juice to boiling. Pour over oatmeal. Set aside. Cream the shortening and both sugars. Add egg; mix well. Add dry ingredients and oatmeal mixture. Mix well. Bake in large baking pan for 35 minutes at 350°.
Mix and store in airtight container. May add 2 teaspoons of mix to hot cup of water. Delicious.
Peel orange; reserve fruit for other use. Cut up peel into 1-inch pieces. In food processor bowl, finely grind orange peel (about 15 seconds). Add half of cranberries; process until coarsely chopped. Place in large bowl; stir in pecans and ginger. Cover; refrigerate until flavors are blended (at least 2 hours). Makes 24 servings.
Cook broccoli and cauliflower as directed on package. Drain and put in baking dish. Cover with slices of American cheese. Add layer of cracker crumbs. Slice butter into small pats and cover cracker layer. Cook in microwave for 5 minutes on High.
Mix together sugar, Crisco oil and eggs. Add to this liquid flour and cinnamon. Add carrots. Also add chopped nuts. Beat well and bake at 350° in 9 x 13-inch pan for about 50 minutes. Frost with Cream Cheese Frosting.
Toss in 1 Tbsp. flour and shake to coat bag. Place turkey breast in bag and pierce bag with fork. Mix remaining ingredients and pour over turkey. Seal bag. Bake 4 to 5 hours at 300°. Remove bones from turkey. Shred meat and add to juice remaining in bag. Good served on buns.
Melt butter and cheese. Toss in crabmeat and seasonings. Transfer to chafing dish. Serve with melba toast rounds or Ritz crackers.
Melt oleo and add dressing, pepper and lemon juice. Add shrimp and cook at 375° for 20 to 30 minutes, depending on size of shrimp. Do not overcook!
Brown ground beef with onion. Add next 5 ingredients. Put on bottom of casserole. Top with last 3 ingredients. Bake at 350° for 30 minutes.
Have butcher cut roast almost through bone to form individual chops. Trim off fat. If necessary, tie roast to hold it together. Sprinkle top and sides with salt, pepper and sage.
Make pudding by package directions with 3 cups of the milk. Add whipped topping and fruit; mix. Pour into 4-quart ice cream freezer. Add remainder of milk and stir. Process by ice cream freezer directions. Serves 12. I made strawberry and it made 13 cups when frozen.
Brown meat and add seasonings to taste. Add chiles, tomatoes and pinto beans. Turn heat to low and let mixture simmer for 15 to 20 minutes. Serve over tortilla chips and top with cheese.
Prepare pudding mix according to package directions. Blend in topping, mayo and lemon juice. Fold in remaining ingredients and turn into 9 x 5 x 3-inch pan. Freeze until firm. You could also use papers in 12 muffin tins.
Saute garlic and then onion. Add tomatoes. Add water and spices. Bring to boil and reduce heat. Simmer for 1 hour.
Put 2 quarts water in a large saucepan. Add potatoes, onion, salt and pepper. Boil until the potatoes are almost done. Add the whole bag of Winterblend and continue boiling until soft. Add ham and peas. Take off heat immediately. Add milk to color, then spoon in the Cheez Whiz and stir. Serve. Serves 4.
Stir flour into melted butter to form paste; gradually stir in milk and cook until thickened. Add remaining ingredients, stirring and cooking until smooth.
Beat cream cheese, lemonade and condensed milk together until smooth. Fold in Cool Whip. Put in baked crust or graham cracker crust. Chill. Very good.
Boil sugar and Karo until buttery. Add the peanut butter and Rice Krispies cereal. Heat to melt in double boiler the 2 kinds of chips. Place in greased 9 x 13-inch pan. Ice with melted chips.
In a large cooking pot, saute onion in oil. Combine next 5 ingredients. Cook slowly for 1 1/2 hours, stirring often. Cook meat until done and light brown. Drain and add meat, spatine and a little oregano to sauce. Cook about 20 minutes longer. Use with spaghetti, lasagna, etc.
Saute onion and garlic in butter until golden brown. Add pepper. Cut cooked shrimp into 1/2-inch pieces and add to onion mixture. Mix well and cool.
Mix sugar, sour cream, butter and eggs. Beat on low speed for 1 minute. Add bananas and vanilla on low for 30 seconds. Beat in flour and baking soda on medium for 1 minute. Stir in nuts. Bake in greased and floured 15 x 10 x 1 pan at 350° for 20 to 25 minutes. Cool.
Mix hot roll mix as directed. Let rise 1 hour. Punch down; roll out until it is about size of 9 x 13-inch pan. Place on large pan sprayed with Pam. Place margarine all over top of dough. Sprinkle dressing on top of margarine. Layer thin sliced meats on top of dressing. Layer cheese. Meat and cheese may be any variety or you can also mix them. Fold over 1/3 of side, then fold the other 1/3 of side on top of it. Bake at 350° for 50 minutes, or until golden brown.
Combine all ingredients in large bowl. Mix well with a spoon. Put into a 2 1/2-quart baking dish. Bake at 350°, uncovered, 55 to 60 minutes.
Line cookie sheet with crackers. Boil sugar and butter for 3 minutes and pour over crackers. Bake at 350° for 15 minutes. Melt chocolate chips and spread over baked crackers; sprinkle with nuts. Let cool, then break apart.
Preheat oven to 350°. Divide noodles into 3 portions. Layer a 13 x 9-inch pan with a third of the noodles. Spread 1 cup of potatoes over noodles. Dot with 1 third of butter. Sprinkle with one kind of cheese. Layer another third of noodles. Spread on remaining potatoes and dot with butter. Sprinkle with second kind of cheese. Layer top with noodles. Melt remaining butter in saucepan. Pour over noodles and sprinkle with parsley. Bake at 350° for 30 minutes. Serves 12.
Put sugar and lemon juice on peaches. Let set for 1 hour. Drain, saving juice to make 1 cup (add a little water if necessary). Add cornstarch and cook until thick. Add butter and salt; cool. Mix in peaches. Put in baked pie shell and chill.
Melt the cranberry sauce in a heavy saucepan over very low heat and add the jello until dissolved. Add pineapple, nuts and celery. Pour into mold; chill and serve. Great with fried chicken.
Combine all ingredients. Put into refrigerator until firm. Serve with crackers or chips.
Process oats in blender or processor to make flour. Mix flour, salt, baking powder, eggs and sugar. Add milk in amount to reach desired consistency. Makes great pancakes or waffles.
Mix ingredients all together. You can make and add ice cubes made of orange juice with fruit frozen in them.
Sprinkle Jell-O over cottage cheese and let set for 15 minutes. Add remaining ingredients and let set in refrigerator for several hours before serving.
Mix first 3 ingredients together thoroughly. Sift flour, cream of tartar, soda and salt together and stir in. Chill dough; roll in size of walnuts. Roll in mixture of sugar and cinnamon. Place 2 inches apart on ungreased cookie sheet, 15 balls per sheet. Bake until light brown, but still soft at 400° for 7 minutes. Makes approximately 9 dozen.
Mix all ingredients together and put in a casserole dish. Bake at 350° for 1 hour.
Preheat oven to 400°. Grease a cookie sheet. Combine butter and sugar in large mixing bowl and cream. Add eggs. Sift dry ingredients and add. Shape dough into small balls, using about 1 teaspoon dough for each cookie. Roll balls in mixture of sugar and cinnamon. Place on cookie sheet and flatten slightly. Bake for 8 to 10 minutes. Yields 4 dozen cookies.
Melt chocolate and margarine in small saucepan over low heat. Beat eggs with mixer. Gradually beat in sugar until mixture is fluffy and thick. Stir in chocolate mixture and vanilla. Fold in flour and salt until well blended. Stir in walnuts. Bake evenly in 8 x 8 x 2-inch greased baking pan in 350° oven for 30 minutes. Cool.
In large skillet over medium-high heat, in 6 tablespoons butter, brown chicken on both sides; place on warm platter and set aside. Add 2 tablespoons butter and cook mushrooms over medium heat. Remove to platter. Into drippings, stir salt and flour until blended. Stir in chicken broth and cream, cook, stirring over medium heat until thickened and smooth. Add another chicken broth, flour and cream recipe. Add mushrooms and chicken, simmer, covered for 20 minutes. Makes 8 servings.
Cook pasta. In large bowl, combine pasta and next 7 ingredients. In small bowl, whisk together next 5 ingredients. Pour dressing over pasta mixture; toss to coat. Cover and chill. Just before serving, add olives and toss gently.
Cook sugar, Karo and water until it spins a thread. Pour half in egg whites and beat. Put back on fire and cook until it cracks (in cup of cold water). Then add to the egg whites and continue beating until it peaks on the beaters. Drop by spoon on waxed paper.
Heat oven to 375°. Combine bread crumbs, Parmesan, basil, oregano, garlic salt and salt. Dip chicken breasts in melted butter, then coat with crumb mixture; reserve remaining butter. Place chicken skin side up in ungreased 9-inch square baking dish. Bake for 50-60 mins. or until chicken is fork tender. Meanwhile, add wine, green onion and parsley to reserved butter (about 1/2 c). When chicken is golden brown, pour butter sauce over chicken. Continue baking for 30-40 minutes or until sauce is heated through. Serve with sauce spooned over. Makes 4 servings.
Melt butter in skillet and add shallots. Cook about 1/2 minute, add shrimp and scallops. Sprinkle with salt and pepper. When shrimp start to turn pink, add wine. Cook just until the wine comes to a boil. The moment the wine boils, turn off heat. Using a slotted spoon transfer the seafood to a bowl. Bring the cooking liquid to a boil and add the mushrooms. Cook about 5 minutes and add to the Bechamel sauce.
Mix yeast into warm water. Add flour, sugar and salt. Knead mixture. Divide into 16 to 18 parts. Paint with a mixture of an egg beaten with 1 tablespoon of water after rolling into desired shape. Sprinkle with coarse salt. Bake at 425° until golden. (Pretzel recipe used for class at C.N.S. in J. Lee's class.)
Place sugar, butter, eggs and vanilla in mixing bowl. Mix on low speed using the dough hook, just until the ingredients are combined. Sift flour with cocoa. Add to the dough and mix only until smooth. Place dough on a paper lined sheet pan; press the dough as flat as possible. Cover and refrigerate. Use to make cookies, shells for tarts, etc.
Beat egg whites and yolks separately, then beat together. Add brown sugar and beat. Add sifted dry ingredients. Mix well. Stir in raisins and nuts. Add additional flour, if needed. Drop by teaspoonfuls on greased cookie sheet. Bake at 375° for 5 to 7 minutes. Makes 5 to 7 dozen.
Use food processor or chop very, very fine celery, green peppers and large onions. Add cornmeal, flour, salt, sugar and egg (blended well). Just before frying, add baking powder.
Crush crackers in bowl. Add sugar, flour and soda. Work in butter well. Add coconut. Spread 3/4 of mixture into greased and floured 9-inch baking pan. Carefully spread lemon filling on top. Sprinkle remaining crumb mixture on top. Bake at 350° for 30 to 35 minutes or until lightly browned.
Spread cream cheese onto the sliced ham. Cut pickles in 1/4-inch length and place on top of cream cheese. Roll ham around pickle and cut in bite-size pieces. Insert with colored toothpicks.
In a dry sauteuse, add the cardamom, then the coriander and toast. Heat fat in a medium sautoir. Add carrots, sugar or syrup, turmeric, toasted cardamom, toasted coriander, orange or apple juice, water and salt. Bring to a boil; cover and simmer until fork-tender. Quickly evaporate the liquid. Add the remaining ingredients and saut coat the carrots.
Cut each potato lengthwise into 4 equal wedges. Set aside. Place butter in 10-inch square casserole. Microwave on High for 1 to 1 1/2 minutes or until butter melts. Add potatoes, turning to coat with butter. In small bowl, combine remaining ingredients. Sprinkle over potatoes. Cover. Microwave on High for 14 to 18 minutes or until potatoes are tender, rearranging potatoes twice. Let stand covered for 5 minutes.
Preheat oven to 325 degrees. Have all ingredients at room temperature. Grease and flour a loaf pan. Sift flour, salt and soda together twice. Cream butter and sugar; add eggs. 1 egg at a time beating thoroughly with bananas. Pour batter in pan and bake 1 hour. Cool 10 minutes.
Blend Marshmallow Creme and cream cheese until smooth. Thin with a few tablespoons of orange juice. Add orange rind to taste.
Cream butter, add sugar gradually and beat until fluffy. Add eggs, one at a time, then vanilla. Sift dry ingredients together, add to creamed mixture, alternately with buttermilk. Pour batter into three 9-inch pans, which have been greased and lightly floured, or lined with wax paper and buttered. Bake at 350° for 25 to 35 minutes. Cool on racks. Frost with butter icing.
Melt margarine; stir all together and pat into pie tin. Bake at 425° until golden brown. Use for 1 crust pies. Great with fresh fruit pies.
Grease and flour two 8 x 4-inch loaf pans. Combine all dry ingredients and mix well. Make a well in the center of mixture and pour all liquids into it. Mix by hand. Pour mixture into pans and bake at 350° for 1 hour or until tester inserted in center comes out clean. Can be frozen. Slice thinly before completely thawed. Can spread with cream cheese spread. Refrigerate until served.
Trim excess fat from pork chops. Heat fat in skillet until you have about 2 tablespoons of drippings. Remove trimmings. Coat chops with flour and brown slowly on both sides in hot fat. Combine cheese, salt and pepper. Sprinkle 2 tablespoons of the mixture over the meat. Cover with potato slices. Sprinkle with 2 tablespoons of cheese mixture. Add onion slices.
Mix first 6 ingredients and add dates and nuts. Pour in buttered pan and mix brown sugar, boiling water and butter and pour over batter. Bake at 350° for 25 minutes.
Beat egg yolks. Mix sugar, flour, cocoa and salt thoroughly. Gradually add to egg yolks. Add milk; mix well. Cook in a double boiler until thickened. Cool and add vanilla. Stir. Pour into a baked pie shell and top with meringue using the 2 egg whites and 6 teaspoons sugar. Brown meringue in oven. Cool before serving.
Mix sugar, milk and margarine in saucepan; bring to a boil for 1 minute. Add other ingredients and mix well. Spoon onto greased cookie sheet. Let cool.
Cut bottoms off egg carton. Insert cones in holes so egg carton holds them upright. Mix cake mix as directed. Fill cones 2/3 with batter. Bake in microwave 30 to 40 seconds on full power for 1 cone, 15 seconds longer for 2 cones. Let cones stand in oven for 2 minutes after cooking is completed. Makes 12 to 18 cones.
In a 5-quart Dutch oven, saute onion and green pepper in butter. Add potatoes and simmer 4 to 6 minutes. Add fish stock and fish. Simmer 10 minutes. Add remaining ingredients and simmer just until done. Season to taste.
Take meat, peppers, onion and celery and cook them on stove until tender. Add remaining ingredients and bake for about 1 hour at 350°.
Place seasoned chops in bottom of large baking or casserole dish. Layer potatoes and onions alternating on top. Spread mushroom soup over all. Cover and bake at 350 degrees for 45 minutes to 1 hour.
Cook chicken in large skillet. Cut into small pieces and drain. Add salsa to chicken and simmer for 10 to 15 minutes. Layer a casserole dish with the tortilla chips. Cover the bottom. Put the chicken over the chips and cover with cheese. Bake at 350° until cheese is completely melted. Serve topped with sour cream.
Put enough milk to leave thick enough to roll out as biscuit dough (3/4 cup). Roll to thickness of pie crust. Cut into 1/2-inch wide strips. Drop in pan of 1 cup brown beans, cook and simmer for 20 minutes or until done.