HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine cocoa, sugar and salt in medium saucepan. Stir in milk and syrup. Stir over medium heat, stirring until sugar is dissolved. Continue cooking, stirring occasionally to soft ball stage (236°) or until syrup dropped into cold water forms a soft ball. Remove from heat; add butter and vanilla. Stir until butter is melted. Stir in oats and coconut. Drop by teaspoon onto wax paper.
Beat together the eggs, milk and seasonings. Gradually stir in the flour. Set this aside and prepare the dredge by mixing together the flour, cornmeal, salt, pepper, garlic powder, onion powder and cayenne. Add the oil to a deep fat fryer and heat. Prepare the frog legs by dipping them in the egg-milk preparation and then coating them with the dry ingredients. Fry the legs, one pair at a time, until golden brown. Remove and drain on paper towels.
First you get some butter. Then you put a whole bunch of chocolate chips and a little bit of sugar in a bowl. Mix with a stir thing. Then you take a spoon and you take out the stuff and put it on a flat pan. Put it in the oven. Then you cook it just for a couple of hours. When the oven beeps, you take them out. Then when they cool down, you can eat them. Put the rest in a cover thing so you can have them later.
Mix butter, Crisco and sugar until creamy. Add flavoring, cup of flour, baking powder, 1/2 cup milk, cup of flour, 1/2 cup milk and cup of flour. Beat egg whites until stiff; fold in the batter. Bake in 4 layers at 325° until light brown, about 20 to 25 minutes.
Cream together margarine, sugar and brown sugar. Add by hand the eggs and vanilla. Mix together flour, oatmeal, soda, salt and baking powder. Add the remaining ingredients. Bake on an ungreased cookie sheet. Make golf ball size cookies, 2-inches apart. Bake at 350° for approximately 9 minutes.
Sprinkle yeast over warm water in large bowl. Add sugar, salt, shortening and beaten eggs. Use bread flour and add a little at a time, kneading well to make a soft, spongy dough. Let rise 2 hours or until doubled. Divide dough into 4 parts. Roll out, one part at a time, to 3/4-inch thickness. Cut with doughnut cutter and let stand 1 hour. Drop into deep fat (375°) and fry until golden brown.
Soak raisins in boiling water. Beat eggs; add sugar, oil and pork and beans. Beat until beans break up. Add dry ingredients to bean mixture and beat. Add drained raisins, nuts and vanilla. Bake in 2 large loaf pans at 325° for 50 to 60 minutes.
Mix the butter, 1 cup flour and the powdered sugar as for pie crust. Pat into an 8 x 8-inch pan. Bake at 350° for 15 minutes.
Combine oatmeal and water; microwave 3 to 4 minutes, uncovered, until mixture boils. Stir once; set aside. Soften butter in mixing bowl. Add sugars; blend well. Beat in eggs. Add dry ingredients and oatmeal mixture. Stir until blended, pour into 12 x 8-inch dish. (Grease bottom of dish only.) Bake 10 to 15 minutes; turn dish once.
Cook beans and meat. Season as you like. When almost done, add soup and recipe of dumplings or biscuits. Cook until done.
Saute mushrooms in butter or margarine. Add sugar peas, salt and pepper to taste; heat just until hot, tossing gently.
Cream butter; add sugar and mix well. Add eggs and beat. Mix flour, baking powder, spice and cinnamon together and sift. Reserve 1 cup flour mixture. Add remaining flour mixture and milk to first mixture. Add coconut. Sprinkle 1 cup flour over remaining ingredients and add to first mixture. Mix well. Pour into greased and floured cake pans. Bake at 350° until done. This will make 2 small or 1 large cake.
Cook spaghetti. Drain. Transfer to a large bowl. Add next 10 ingredients and mix well. Spoon into a greased 2 1/2-quart casserole. Sprinkle with shredded Cheddar cheese, if desired.
Pressure cook fresh soup beans as usual. Brown your ground beef and add chili powder, salt, pepper and onion. Cook on low until onion is soft. Drain, then add your soup beans and canned tomatoes. Heat until hot.
Cream shortening and butter; gradually add sugar, beating until light and fluffy. Add water, beating well. Combine flour and salt; add to creamed mixture, stirring well. Stir in vanilla and pecans. Shape dough into 1 1/2-inch crescents. Place on lightly greased cookie sheet. Bake at 325° for 18 to 20 minutes. Yield: 3 dozen.
Place chicken breast between 2 slices of wax paper or Saran Wrap. Pound with meat hammer on counter until thin (1/4 to 1/2 inch). Sliver Swiss cheese, roll inside flattened chicken breast, sealing ends and securing with toothpicks. Coat with crumbs. Melt butter, fry rolled chicken breast in pan with butter over medium heat until evenly browned, remove. To pan drippings add combined water, wine and cornstarch; cook and stir until thickened. Pour over chicken and serve.
In a soup pot, over medium-high heat, saute the garlic in the olive oil until golden. Remove from the heat and cool slightly. Return the pot to a low heat and slowly add stock, salt, pepper and bread. Simmer for 2 to 3 minutes. Remove 2 tablespoons of the soup broth and mix with the egg. Add the egg mixture to the soup and stir. Continue cooking until the soup starts to thicken, about 2 minutes. Serve! Makes 4 cups.
In a 1-quart saucepan over medium-high heat, combine all ingredients, except cornstarch and water. Mix water and cornstarch together; gradually stir into saucepan. Stir frequently until mixture is thickened.
Cook all ingredients at 350° for 1 hour, covered. Uncover and cook for 10 to 15 minutes. You may add Velveeta cheese for last 10 to 15 minutes, if desired.
Preheat oven to 350°. Butter a 13 x 9-inch baking dish. In a pie plate, combine flour, salt and pepper. Dip both sides of fish steak in flour mixture. Place steaks in buttered baking dish. In a small bowl, combine sour cream, mayonnaise, dill pickle, green onion, dill weed, lemon juice and seasoned salt. Spread sour cream mixture over fish. Sprinkle fish with cheese. Bake 30 to 35 minutes or until fish flakes with a fork. Serve hot. Makes 4 to 5 servings.
Cook rice and cool. Add eggs, oil, salt and cheese; stir. Add onion, garlic, parsley and green pepper; stir well. Grease a casserole. Put in rice mixture and pour undiluted soup over the top. Mix together and bake, uncovered, at 350° for 45 minutes. If too dry, add 1/3 cup oil.
Dissolve Jell-O, sugar and red hots in boiling water. Cool, then add applesauce. Stir several times and refrigerate. Good with turkey or pork.
Combine flour, salt, pepper and paprika in a bowl. Combine eggs and milk in a separate bowl; dip chicken into milk mixture, then roll in flour mixture, then cheese, then bread crumbs. Let stand 5 to 10 minutes. Place butter in a 9 x 13-inch baking dish in oven. When butter has melted, tilt dish to distribute butter evenly over bottom. Place chicken skin side down in dish. Bake at 375° for 30 minutes. Turn chicken over and bake for 40 minutes.
Rinse cranberries whether fresh or frozen. Place cranberries and orange juice in 2-quart saucepan and bring to boil. Allow to boil until cranberries begin to pop, approximately 5 minutes. Remove from heat. Add sugar and stir well. Cool. Add finely chopped pecans and orange peel. May be used immediately or allow to refrigerate overnight for flavors to mingle and develop more fully.
Mix sugar, flour and salt; add mixture to pie shell. Arrange figs with juice. Add rest of flour mixture. Dot with oleo. Top with other pie shell. Slit holes. Bake at 375° for 15 minutes, 350° for 30 minutes.
Combine all ingredients in saucepan; cover and simmer for 15 to 20 minutes or until beans are tender.
Butter round steak as you would a slice of bread, on both sides. Sprinkle on the onion soup mix, then the can of drained mushrooms. Wrap in aluminum foil. Bake 2 hours at 325°.
Brown ground beef in skillet. Drain off excess fat and put in crock-pot. Brown bacon and onions together. Drain off excess fat. Add to ground beef. Add other ingredients to ground beef and bacon mixture. Stir well until all are blended. Cover and cook on low from 4 to 9 hours.
Line pan with wax paper. Place pineapple rings on wax paper in pan. Place brown sugar over all pineapple rings. Mix yellow cake mix as directed on box. Pour over brown sugar and bake as directed on box.
In saucepan, melt margarine. Blend in flour, salt and mustard. Add milk and heat, stirring constantly. The sauce will thicken a little. Add 1 1/2 cups cheese, stirring often. Add macaroni with sauce. Top with remaining cheese, bread crumbs and a pinch of paprika. Bake at 350° for 1/2 hour. Makes 4 to 6 servings.
Cook broccoli and onions together as directed for the broccoli. Add the butter, soup and mushrooms. Put in the casserole and top with the garlic cheese. Bake at 350° for 30 minutes.
Stir over low heat chips and milk until chips are melted. Remove from heat; stir in salt, vinegar and cinnamon. Serve with sliced apples.
Sift dry ingredients three times and make a well; add oil, eggs, carrots and nuts. Pour into 10-inch tube pan and bake at 350° for 1 hour.
Combine 1 cup flour and all powdered sugar. Cut in margarine; mix until coarse texture. Put into lightly greased 13 x 9 x 2-inch pan. Bake 12 minutes at 350°. Combine remaining ingredients in bowl. Spread over hot crust. Bake 45 minutes at 325°.
Slice onions into greased casserole. Spoon 1 can of mushroom soup over onions. Cover	with corn flake crumbs. Drizzle melted butter over the top and bake at 350° for about 30 minutes or until onions are tender.
Combine well the cream of mushroom soup, onion soup mix and sour cream. Add frozen lima beans (cooked) and chopped broccoli (cooked). Cover with seasoned croutons. Bake in 350° oven for about 20 to 30 minutes until bubbly.
Combine all ingredients, except 7-Up and Sprite. Freeze. About 45 minutes before serving, add 7-Up or Sprite.
Butterscotch or peanut butter chips may be substituted for chocolate chips. One-half cup chopped nuts may also be used.
Bake potatoes until tender. Melt butter in saucepan. slowly blend in flour with whisk until well blended. Gradually add milk whisking constantly. Add salt and pepper. Simmer over low heat, stirring constantly. Cut potatoes in halves, scoop out, and set aside. When milk mixture is very hot, whisk in potatoes. Add green onions. whisk well and add sour cream and crumbled bacon. Heat thoroughly. Add cheese a little at a time, until all is melted in. Garnish with chives, grated cheese and bacon crumbs.
Mix first 5 ingredients together. This mixture can be frozen until ready to use. When ready to use, add 1 quart ginger ale to each 1 quart of mixture.
Saute until tender the sausage, celery and onions. Drain liquid from all the beans. Mix everything together in a large baking pan. Cover mixture with strips of bacon and bake at 350° for approximately 2 hours.
Mix all except bread and place in carved out center of bread. Dip bread pieces in and enjoy!
Mix first 4 ingredients together. Cook 30 to 35 minutes at 350°. Top with pineapple followed by pudding. Top off with Cool Whip. Allow cake to cool before layering with pineapple, pudding and Cool Whip. Keep refrigerated.
Preheat oven to 350°. Combine sugar, syrup, salt, margarine and vanilla; mix well. Add eggs and pour into pie shell. Sprinkle pecans over all. If time, arrange pecans in circles on top of pie. Bake 45 to 55 minutes until sharp knife inserted in pie should come out clean.
Mix apples, sugar and cooking oil. Let set 1 hour. Add all other ingredients to apple mixture and stir enough to mix well. Bake in Bundt pan at 350° for 45 minutes to 1 hour.
In a large bowl, mix or knead all ingredients thoroughly. Transfer to an appropriate cheese dish/mold and refrigerate.
Beat sugars, oil, eggs and vanilla together. Add flour, oatmeal, corn flakes, soda and salt. Mix well. Roll into balls or drop by teaspoon onto ungreased cookie sheet. Bake at 325° for 8 to 10 minutes.
Mix the three ingredients together until well blended. Spread on split hot dog rolls and place under broiler.
Mix all ingredients together and boil for 15 to 20 minutes. Put into sterile jars and seal.
Combine mashed bananas and sugar. Stir in melted butter, then add egg and vanilla. Blend in dry ingredients. Bake for 1 hour in a 350° oven in prepared loaf pan.
Mix the jello with the hot water; add cold water. Stir in pineapple, bananas and marshmallows. Pour into dish and let mixture set. Cook pineapple juice, sugar, egg, flour and butter until thick and let cool. Spread over jello. Soften the cream cheese and mix with Cool Whip. Spread on top of mixture. Chill well.
Mix flour and Crisco by hand. Stir in buttermilk with spoon until you have stiff dough. Work dough on floured board until ready to roll out. Bake at 425° to 450° until brown.
Combine dry ingredients, then add water. Will make 1 cookie sheet and 1 pizza pan full. Bake at 350° for 15 minutes.
Mix the margarine, sugar and pretzel sticks and put in the bottom of a 9 x 12-inch pan.
Brown meat and onion. Sprinkle with garlic salt. Pour beans over this. Repeat cheese and tortilla layers. Mix soup and Ro-Tel together. Pour over layers. Bake 1 hour at 325°.
Peel back one peel; slit down the center. Fill cutout with chocolate chips and mini marshmallows or butter, cinnamon and brown sugar. Place peel back. Wrap in foil and warm. Eat with a spoon.
Heat oven to 375°. Lightly grease cookie sheets. Lightly spoon flour into measuring cup and level off. In a medium bowl, combine flour, oats, wheat germ, baking powder and salt. Mix well. Set aside. In a large bowl, beat brown sugar, margarine and honey until light and fluffy. Add vanilla and eggs. Blend well. Add flour mixture and mix well. Stir in raisins, almonds, sesame seed and sunflower seeds. Drop by rounded teaspoonfuls onto greased cookie sheets. Bake for 7 to 8 minutes. Immediately remove from cookie sheets. Makes 5 dozen cookies.
Cook macaroni as directed on package; drain. Mix all cheeses together. Set aside 1/3 of the cheeses and mix rest in the cooked macaroni. Spray casserole dish and put macaroni and cheese mixture in casserole dish. Put the remaining cheese on top of mixture. Put a layer of bread crumbs on top. Add milk. Dot with butter and bake at 350° for 30 minutes or until golden.
Blanch tomatoes in boiling water for 30 seconds, then transfer to cold water. Skin can now be easily peeled off. Dice and seed tomatoes. Prepare pasta according to package directions. Meanwhile, saute the onion and garlic in the olive oil in a nonstick pan until onion is tender. Add the tomatoes, minced basil, oregano, salt and pepper. Cook for 5 to 7 minutes, stirring frequently. Mix sauce with the drained pasta; transfer to a serving dish. Sprinkle with Parmesan cheese and garnish with basil leaves. Yields 4 servings.
Beat the egg slightly. Add the heated milk gradually and mix. Add the cracker crumbs, melted butter and onion. Let stand for a few minutes until the crumbs absorb some of the liquid. Fold the asparagus into the mixture carefully and season with salt and pepper. Pour into a buttered loaf pan and bake in a 350° oven for 30 minutes. Serve from the dish. Asparagus Loaf may be served with a cream sauce and garnished with crisp strips of bacon.
Mix cake mix according to directions, using milk instead of water. Bake in large oblong pan (9 x 13-inch). When cake is done, take out of oven and punch holes in it using a straw. Have the sugar and pineapple with juice come to a boil. Pour this on hot cake. Let cake cool completely. Mix cream cheese with mixer and slowly add the cold milk and vanilla pudding mix. Spread this on cool cake and let cool in refrigerator a few minutes so pudding will set. When set, cover cake completely with sliced bananas. Cover bananas with Cool Whip. Sprinkle with chopped cherries, pecans and coconut. Refrigerate several hours before serving.
Mix first 5 ingredients together and put in medium size baking dish. Spread with Ritz cracker crumbs. Pour 1/2 stick melted butter over top of cracker crumbs. Bake in 375° oven until cheese melts and becomes bubbly (25 to 30 minutes). Serve warm.
In a large mixing bowl, combine flour, baking powder, salt, cinnamon, nutmeg and nuts.
Peel and slice papaya or section grapefruit. Peel and slice avocados. Sprinkle with lemon juice to prevent darkening. Add crabmeat and nuts and mix all together. Add Lemon-Tarragon Dressing. Border bowl with lettuce leaves. Makes 6 servings.
Put the dry angel food cake in pan. Pour the lemon pie filling over the top. Bake at 350° for 20 minutes in a jelly roll pan.
Sift dry ingredients. Mix grated cheese and margarine together. Add dry ingredients to cheese mixture. Dough will be very stiff. Roll about 1/4-inch thick and cut into small biscuits. Bake on ungreased cookie sheet at 325° for 25 minutes or until done, but do not brown. Makes about 125 small biscuits.
Cream softened butter and sugar until fluffy. Add eggs one at a time and mix. Beat in applesauce. Stir flour, baking powder and salt. Add to butter mixture; stir just to moisten. Spoon into mini muffin cups, greased. Bake at 425° 15 minutes until golden. While still warm, dip tops or all sides into melted butter and cinnamon sugar. Serve warm. Makes 36.
Prepare Bundt pan; spray with Pam. Place crushed nuts in bottom of pan. Place frozen rolls over. Sprinkle with cinnamon. Sprinkle dry pudding mix over. Bring butter and brown sugar to a boil; pour over rolls. Place on counter overnight or let rise for 6 hours. Bake at 350° for 30 minutes. Remove from pan immediately.
Salt and pepper bird outside and inside and then dress bird with bacon strips. Combine stuffing ingredients, stuff bird, tie the legs so the stuffing won't fall out and then grill over a medium fire until done. Depending on the size of bird, time will vary. A good rule is that when you can turn the leg bone easily in the socket, the bird is cooked.
Preheat oven to 400°. Sift dry ingredients in bowl (just place and stir with fork). Cut shortening in with pastry blender or two knives. Dissolve yeast in warm water. Add buttermilk. Add yeast and extra flour if needed. Can let rise about 10 minutes in warm place before baking. Bake at 400° until light brown on bottom (15 minutes).
Brown 1/2 cup sugar in a large iron skillet. At the same time, be cooking other mixture. (Mix egg with sugar, then add milk and oleo.) When sugar gets brown, pour mixture into skillet and boil until thick (will be thick enough when you can pull spoon through it and see bottom of skillet). Remove from heat and beat until cool enough to spread.
Blend all ingredients together. Drop by teaspoonfuls on ungreased baking sheet. Bake at 350° for 8 minutes.
Melt butter in a heavy skillet or electric frypan. Combine biscuit mix, salt, egg and beer; mix until smooth. Dip fish into batter, letting excess drip into bowl.
Place zucchini in microwave-safe dish. Cover and cook on High 5 minutes; stir in mushrooms. Cover and cook 5 minutes longer. Drain off liquid. Set aside.
Cream butter and sugar. Add eggs, one at a time and beat until light and fluffy. Add vanilla. Sift 2 cups flour, salt and baking powder together. Add sifted ingredients to sugar mixture and beat. Dredge blueberries in remaining flour. Fold berry mixture gently into creamed mixture. Pour into a buttered and sugared tube pan. Bake at 325° for 1 hour and 15 minutes.
Mix cocoa and powdered	sugar.	Stir in margarine and enough milk to make icing	of proper consistency to spread on cake.
Mix like pie dough; roll thin and place on cookie sheet. If you want individual pieces, cut with pop cap on cookie sheet. Punch out after baking. Makes 50 to 70 wafers. Bake at 350° for 10 minutes or less (check often so they don't burn).
Place chops in sprayed baking dish with a top cover. Cover top of chops with ketchup, a slice of tomato and a slice of red onion. Sprinkle with dry mustard, Worcestershire sauce and pepper. Pour enough of sherry to cover bottom of dish. Cover and bake 1 hour in 350° oven. Remove cover and bake 1/2 hour more.
Combine the first 3 ingredients in a large saucepan; bring to a boil. Cover, reduce heat and simmer 50 minutes, or until moisture is absorbed and rice is tender. Melt margarine in a heavy skillet; add onion and green pepper. Cook over medium-high heat, stirring constantly, for 5 minutes. Add water chestnuts and mushrooms. Cover and simmer 5 minutes. Add soy sauce, salt and pepper; stir into rice.
Mix squash, onion and peppers. Let stand overnight. Add pickling spice, sugar, turmeric and vinegar. Cook until tender. Put in jars and seal. Makes approximately 7 pints.
Drain potatoes; cube Velveeta cheese. Crunch bacon. Add mayonnaise, onion, salt and pepper to taste to the rest of the ingredients. Fold all together and pour in buttered casserole dish. Bake at 350° for 25 to 35 minutes.
In large bowl cream oleo and sugar. Add eggs. Beat until light and fluffy. Add almond extract. Stir in flour and baking powder. Mix well. Butter 13 x 9-inch cake pan. Turn mixture into pan. Spoon pie filling into the cake in 16 spots spacing it evenly. Bake at 350° for 45 to 50 minutes. Filling will sink into the cake while baking.
Cream sugar with Crisco. Dissolve with boiling water. Add ice water and yeast; beat in eggs lightly. Mix in flour and salt. Cover and put in refrigerator overnight. (Dough can be kept in refrigerator for up to 2 weeks.)
Dissolve yeast in water. Let stand for 5 mins. Stir in salt and mix in 3 c. flour to form a rough sticky dough. Turn dough onto floured board and knead until smooth and elastic, adding flour if necessary. Divide dough into 8 equal parts and shape each into smooth ball. Flatten each slightly and roll into 5 inch circle. Put rounds on baking sheets, cover with cloth and let rise 45-60 mins. or until lightly puffed. Preheat oven to 450° and bake rounds 8-10 mins. or until lightly browned. They will puff up while baking. While still warm, put in plastic bag, leaving one end open. Keeps bread moist and pliable. Makes 8 loaves.
In mixing bowl, slightly beat eggs. Stir in corn syrup, brown sugar, salt, pecans and vanilla to mixture. Pour into a regular pie crust shell. Bake at 375° until center is set when gently shaken, about 30 to 35 minutes.
Crush bananas and whip until light. Cream butter and sugar. Add eggs; beat well. Add dry ingredients and nuts. Pour into greased and floured loaf pans. Bake at 350° for 1 hour, or until toothpick tester comes out clean.
Mix margarine and cheese. Add flour, salt and pepper; mix well, then add Rice Krispies. Mix well and form into small balls. Place on cookie sheet and flatten thin. Cook in preheated oven at 325° for 20 to 25 minutes.
In 1 1/2-quart casserole crumble beef. Add onion, green pepper and garlic. Cook covered on 100% power for 4 to 6 minutes, stirring once. Drain fat. Stir in undrained tomatoes, tomato paste, flour, basil and fennel. Cook uncovered on High 6 to 8 minutes, stirring every 3 minutes. Cover and set aside.
Wash cucumbers. Cut in half (unless you use small ones to pickle whole). Combine salt, vinegar and water. Heat to a full rolling boil. Add garlic to boiled mixture, then remove garlic and put 4 halves in each sterilized jar. Pack cucumbers in pint jars. Add 2 tablespoons dill seed and 3 peppercorns to each jar. Fill with pickling liquid 1/2 inch to top of each jar. Immediately adjust jars. Process 15 minutes in waterbath canner. Remove from canner and complete seal. Makes 7 pints.
Layer dried beef in baking dish. Wrap each dove breast in bacon and place on dried beef. Mix mushroom soup and sour cream. Pour over breasts. Bake in 350° oven until done. Serves 4.
Prepare Jell-o according to package directions. Chill until consistency of unbeaten egg whites. Beat gelatin at high speed in mixer until foamy, about 2-3 minutes. Fold in whipped cream and peaches. Pour into a lightly oiled 6 cup mold. Cover and chill overnight. Unmold before serving.
Put all in blender for 1 minute. Bake 50 to 55 minutes at 350°.
Mix steak sauce, lemon juice, thyme, basil, oregano, parsley, salt, pepper and Parmesan cheese with mayonnaise. Place the fillets, skin side down, on a medium-hot grill. Spread the mayonnaise mixture on the fillets and cook for 15 to 20 minutes. Use a piece of foil to over the fillets lightly so that the mayonnaise mixture browns.
Mix ingredients well. Make into small balls. Bake at 350° for 15 minutes.