HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt chocolate and set aside. Sift together flour, salt, soda and baking powder. Beat eggs until fluffy. Add sugar, chocolate and vegetable oil. Mix well; add dry ingredients, zucchini and nuts. Grease and flour a tube or Bundt pan. Bake at 350° for 1 hour. Cool in pan 15 minutes. Sprinkle with 4x sugar or put frosting on.
Mix first 4 ingredients; set aside. To assemble, spread bean dip in bottom of 9 x 13-inch glass dish. Cover with seasoned avocado mixture and sprinkle with chopped onions and tomatoes. Spread sour cream, mayonnaise and taco mixture. Sprinkle over all with cheese. Serve with tortilla chips.
Cut up loaf and roll into balls. Place into tube or Bundt pan. Sprinkle with pudding. Pour over butter, then sprinkle with sugar and cinnamon. Top with nuts. Place pan in oven to let rise during the night. In the morning, turn oven on to 350°. Bake for 1/2 hour.
Mix everything but the apples. Grease and flour Bundt pan. Put half the batter in pan. Layer with apples. Sprinkle with cinnamon. Add rest of batter, then apples and cinnamon. Bake at 375° for 45 minutes.
Bake, covered, in greased casserole at 350° for 20 minutes. Uncover and continue baking for 20 minutes.
Fry bacon until crisp. Chop onion and green pepper fine. Drain grease. Save 2 tablespoons fat. Saute onion and pepper and rice until golden brown, then add bacon. Continue cooking for 5 minutes. Cover and simmer for 15 minutes. Place in casserole dish and bake 30 minutes.
Preheat oven to 350°. Mix sausage meat, Bisquick, cheese and paprika. Form into small balls! Place on cookie sheet and bake 20 minutes.
Drain, rinse and chop artichokes. Cream together remaining ingredients. Fold in chopped artichokes. Pour into greased 9 x 9 or 7 x 11-inch pan. Bake at 375° for 35 minutes. Serve with crackers or chips.
Mix first 7 ingredients. Cool until partially thickened. Fold in Dream Whip or Cool Whip. Pour into mold. Cool.
Break saltines in a bowl, add tomatoes, onion, green bell pepper, cheddar cheese and moisten with mayonnaise. Add salt and pepper to taste. Chill before serving. Serve while crackers still have some crunch.
Cut aku into bite size pieces. Then fry aku with flour, salt and pepper to taste. Cook until brown. Let cool. Then add remaining ingredients to aku. Mix well.
Bake pie crust in 400° oven until lightly browned. Mix all ingredients in a bowl with a fork. Pour into pie shell and bake in a 350° oven for 30 minutes.
Blend shortening, margarine, sugar and vanilla thoroughly. Add milk to mixture until of spreading consistency. May store in refrigerator about a week.
Preheat oven to 350°. Remove tops and seeds from green pepper. Parboil 5 minutes and drain. Brown meat and onion in hot fat. Add tomatoes, corn and seasoning. Pour hot butter or margarine over bread crumbs separate. Stuff pepper with ingredients and top with butter bread crumbs. Stand upright in greased 11 x 7 x 1 1/2-inch baking pan. Add small amount of water. Cover and bake in oven for 1 hour at 350°.
Mix beef, pepper and onion together. Add salt and pepper to taste. Make patties and fry. Lay in a single layer in a baking dish. Top with the soup and 1/2 can of water. Bake at 350° until gravy is bubbly. Serve with rice.
Prepare and bake cake according to package directions, using layer pan. Mix sour cream, coconut and sugar together. Set 1 cup of mixture to side. When cake layers have cooled, split and fill with the remaining sour cream, coconut and sugar mixture.
Cook broccoli 5 minutes and add all other ingredients; mix well. Pour into greased casserole dish. Top with stuffing mix. Bake at 350° for 30 minutes.
Place olive oil in large glass bowl. Mince garlic and add to oil. Under broiler, roast New Mexico chilies; be sure to turn them just when the skins begin to turn black. Roast on other sides, then place them in paper bag for 5 minutes. Peel and remove stems, veins and seeds, then chop them and add to bowl along with jalapenos.
Roll sausage and round steak in flour seasoned with garlic, salt and pepper; brown sausage and then round steak in oil. Add onion, then soup mix. Cover with water; let simmer 2 hours or until tender. Serve over white rice. Yummy!
Melt the wax in a pan until melted on low heat. Add chocolate chips. Stir until melted; add peanut butter and stir until mixed well and has no lumps. Add Rice Krispies; mix well and add chopped nuts. Pour into well buttered pan (8 x 8-inch) and let cool. You may also use white chocolate morsels.
Mix all together and bring to a boil. Simmer for 20 minutes. Pack in jars and seal.
Combine all ingredients and mix well. Place in an airtight container. Plan on 1/2 to 1 tablespoon of the breading for each chicken or fish piece. Calories per serving: 25. Exchanges: 1/3 starch.
Mix. Press in 9 x 13 pan. Bake at 350° for about 15 minutes. Cool.
Mix together in large bowl and serve over bed of lettuce. To lower fat, use low-fat mayonnaise.
Cream sugar and lard, then add eggs. Add peanut butter, then add flour and soda, sifted together. Add vanilla; mix well. Take 1 teaspoon dough and make into round balls. Lay in pan. Crisscross top of balls with a fork, both ways. Bake at 350°.
Blend together but do not put in final container until almost thick. Fold in mold. Mold at least 4 hours.
Mix ingredients except vanilla in a heavy saucepan. Stir and bring to full rolling boil for 3 minutes. Add vanilla and cool.
Mix fish with seasonings. Make balls and roll lightly in flour. Fry until brown in small amount of oil. Add little vinegar before adding water to fish balls. Then add water to cover the fish; let cook until done and the water is almost gone. Leave enough for gravy.
Beat eggs. Mix in milk, croutons, cheese, onion, parsley, salt and pepper. Pour into casserole dish that has been sprayed with nonstick spray. Place chunks of crabmeat in casserole and do the same with spinach so that when cut, each person will get some in each square. Top with Parmesan. Bake at 325° for 1 hour. Can use broccoli or asparagus instead of spinach. Cut into squares to serve.
Beat cream cheese until fluffy; add 2 tablespoons of sour cream, 1 teaspoon vanilla and almond flavoring. Beat egg whites separately adding 1 cup sugar gradually. Beat until stiff, then fold into cheese mixture; pour into spring-form pan lined with crust and bake at 350° for 35 minutes. Remove from oven; let stand 5 minutes, then mix remaining sour cream with 2 tablespoons sugar and 1/2 teaspoon vanilla; spread on cake and top with remaining crumbs. Bake additional 5 minutes at 425°. Cool away from drafts; chill and remove sides of pan. Serves 10 to 12.
Mix first 3 ingredients and pour over okra, with 1 garlic clove and 1 hot pepper in each jar. Seal jars.
Pour in long flat greased and lined pan. Bake at 300° for 30 minutes (glass at 325°).
Mix the first 4 ingredients together. Mix the water, egg and vinegar. Add to the first mixture all at once. Mix by squeezing with your hands. Makes 6 to 7 crusts.
In a small bowl, mix and dissolve first three ingredients. Set aside ten minutes. Beat egg in small bowl with a fork, set aside. Melt butter in microwave. Set aside. In large mixing bowl, combine flours, sugar, and salt. Add yeast, egg, butter, and warm water. Begin combining and continue to knead all for ten minutes. Fold, press, turn, adding small amounts of flour as needed. Return to large bowl. Cover with towel, and let rise at room temperature (75-80°) for 2 hours. Punch down, knead a little. Grease 4 pans. Shape dough into 4 pans. Cover, let rise 1 1/2 hour. Bake at 375° (to 400°) from a cold oven 15 minutes. Watch closely. Bread will slightly brown on top.
Mix first 3 ingredients well and mound on serving dish. Mix ketchup and horseradish. Spoon around mold. Serve with Waverly Wafers.
Mix flour and sugar; add salt and butter or margarine. Mix together with hands or fork or pastry blender until mixture looks real crumbly. Spread drained peaches evenly in greased baking dish. Sprinkle the crumb mixture evenly on top. Bake about 30 minutes at 400°. Top should be golden brown. Serve warm or use favorite topping. Makes about 9 servings.
In roaster pan, place dry rice mix. Add both cans of soup and water. Stir gently to blend. Place chicken on top and sprinkle with onion soup mix. Cover and bake at 350° for 2 hours. Check once in awhile for liquids; may need to add a little water.
Preheat oven to 400°. In a saucepan melt butter over moderate heat and stir in sugar and pineapple, stirring until sugar dissolves. In shallow bowl whisk together eggs, milk and salt. In baking dish (13 x 9 x 2-inch) spread pineapple mixture evenly over bottom. Dip bread slices into milk mixture in batches and arrange in one layer on top of pineapple mixture. Bake French toast in middle of oven 20 to 25 minutes or until bread is golden. Cool French toast in pan 1 minute. Serves 2 to 4.
Soften cream cheese by warming on low over stove top. Add all other ingredients, being careful not to add too much chicken broth, making the sauce too thin. (Should be consistency of spaghetti sauce.) Parmesan, pepper, lemon juice and white wine can be used according to taste. Mix with vegetables and serve over your favorite pasta.
First Layer: Combine cookie crumbs with 2 sticks oleo. Scatter across bottom of 9 x 13-inch Pyrex pan.
Combine sugar, water and syrup. Bring to boil, stirring constantly. Continue cooking without stirring until 300°. Butter a large cookie sheet and remove syrup from heat. Stir in nuts, butter, soda and flavoring. Mix and pour onto sheet. Cool and break into pieces.
Mix Cool Whip, milk, pecans, pineapple, lemon juice and coconut. Pour into pie crust and let chill in refrigerator.
Mix first four ingredients together in a large bowl. Add bananas to chilled mixture right before serving.
Pack okra firmly into hot sterilized jars. Put 1 garlic bud in each jar. Bring remaining ingredients to a rolling boil. Pour brine over okra and seal. Process in boiling water bath for 10 minutes.
On stove, mix butter, sugar and pecans. Pour over graham crackers. Bake at 350° about 5 minutes until starts to bubble. Take out of oven and let set.
Mix all but last 2 ingredients together and pat into well-greased jelly roll pan (10 x 15-inch) or large cake pan. Bake about 10 minutes at 350° or until lightly browned. While warm, frost with chocolate chips and peanut butter melted together.
Wash and pull skin off chicken. Dip in dressing. Roll in corn flake crumbs. Place on aluminum foil on baking sheet. Bake for 30 minutes at 350°. (You can use livers and gizzards.)
Melt margarine and mix with sugar. Add eggs, flour, salt and flavoring. Mix well. Pour batter into pie pan lined with 2 layers of tinfoil (shiny side up). Cover top with almonds and sprinkle on sugar. Bake 30 minutes in 350° oven. Wait until cake cools before removing.
Plunge shrimp into large saucepan of boiling lightly salted water and cook for about 45 seconds, or until they turn pink. Drain, refresh under cold water; pat dry. In food processor or blender, blend cream cheese, garlic, chilies, coriander, salt and pepper to taste until smooth. Transfer to bowl and chill for about 30 minutes, until firm. Transfer the mixture to a pastry bag fitted with a small star tip and pipe it into the slit of each shrimp. Chill shrimp on a plate for 1 hour. Makes 25 hors d'oeuvres.
Blend flour, milk and egg together. Stir in apples. Drop from teaspoon into hot fat. Fry until golden brown, 2 to 5 minutes. Drain and sprinkle with confectioners sugar.
Combine together and pour over meat. Marinate overnight. Drain meat. Broil about 2 minutes on each side or barbecue on an outside grill.
Melt oleo and Velveeta cheese in pan. Add vanilla, peanut butter and powdered sugar, 1/3 at a time. Put in pan and freeze for 15 to 20 minutes.
Brown hamburger and onion; drain. Layer continuously in this order: chopped cabbage, hamburger and pinch of salt and pepper. Top with undiluted tomato soup and bake at 350° for 45 minutes to 1 hour.
Brown hamburger and onion. Place in casserole dish. Add undiluted soups and cooked peas. Mix together.	Place Tater Tots or cubed potatoes on top. Bake at 350° for 1 hour. Top with cheese during last 15 minutes of baking.
Saute onion and pepper in margarine. Mix with remaining ingredients, except cheese. Place in casserole and bake at 350° until bubbly. Top with grated cheese and return to oven until cheese melts.
Mix first 3 items in bowl. Pour over chicken breasts. Cover and bake at 350° for 1 hour. Uncover for 20 minutes. Serve with angel hair pasta or over white rice.
Sprinkle sugar over shaved cabbage and chopped onion. Mix in other ingredients and chill.
Sift together flour, baking soda and cocoa. Set aside. Cream together eggs and sugar and add oil, butter, milk, vinegar and red food coloring. Add dry ingredients slowly until all dry ingredients are incorporated. Stir in vanilla. Bake at 350° for 20 minutes or until cake springs back when touched.
Peel plantains and cut into diagonal slices, about 1-inch thick. Place plantains and diced salt pork in a pot with water to cover. Let soak for 10 minutes. Drain and wipe dry both plantains and salt pork. Place salt pork in a hot skillet or frying pan (no extra oil is necessary). Stir-fry over high heat until pieces are browned and crisp (about 5 minutes) and put aside. This is known as the chicharron or pork crackling.
In 10-inch skillet, melt butter and brown sugar. Add butternut squash. When squash is a little tender, add remaining squash and nutmeg. Cook over medium heat until crisp-tender, 8 to 10 minutes.
Mix sugar, extract, yeast and 1/2 cup water together. Stir until sugar has dissolved. Add 3 quarts water. Put in bottles, let stand in sun 3 hours.
Make a syrup of vinegar and sugar. Add spice bag and 4 to 5 whole sticks of cinnamon to syrup. Slowly add peaches into the boiling syrup. Cook until the fruit can be pierced with a broom straw. Let stand in a covered kettle overnight. The next day, pack into jars to 1/2 inch of top of jar. Cover with syrup. Put on tops tightly. Process in water bath for 20 minutes.
Steam the large cabbage leaves until limp. Mix preceding ingredients; place in cabbage leaves and roll up. Place in baking dish. Pour tomato sauce over cabbage rolls. (Sprinkle with brown sugar if desired.) Bake slowly for 1 to 2 hours.
Cream the first 3 ingredients. Add remaining ingredients except rhubarb and beat 2 minutes. Add rhubarb. Place in a greased and floured 9 x 13-inch pan. Sprinkle top of batter with 1/2 cup sugar and 1 to 1 1/2 teaspoons cinnamon mixed together. Bake at 350° for 30 to 35 minutes.
Mix all together adding pecans last. Pour into unbaked pie crust and bake in hot oven at 450° for ten minutes, turn oven to 350°, bake until a silver knife blade inserted in center of filling comes out clean. This makes 2 pies. This recipe can be doubled.
Stir 2 cups boiling water into each flavor of gelatin in separate bowls 2 minutes or until completely dissolved. Stir 1 cup of cold water into each bowl. Pour into separate pans. Refrigerate at least 3 hours or until firm.
Preheat oven to 375°. Mix all ingredients together except cheese. Form desired shape and pan. Bake for 1 hour, covered. Add cheese to top. Bake 10 minutes more, uncovered.
Marinate brisket in beer for 12 to 24 hours. Grill brisket when brown. Slice brisket and place in large pan. Add onion, barbecue sauce and honey. Simmer for 2 to 3 hours on low heat. Serve hot, basted with sauce.
Make graham cracker crust according to box. Pack mixture into bottom of an oblong 9 x 11-inch pan, reserving 1/4 cup of mixture for later.
Heat oven to 400° for a meat loaf with a brown exterior. Grease a small baking pan. Prepare bread crumbs (remove crust if desired). Add minced onion and green pepper. Break eggs into large bowl, beat slightly with fork. Add meat; toss very slightly, until just blended. Add bread crumbs, green pepper and onion. Measure horseradish and next 4 ingredients. Shape meat into an oval loaf in the bowl; then place in pan and smooth into shape. Spread meat with 1/2 cup ketchup. Bake at 400° for 40 minutes. Makes 6 servings.
Heat oven to 400°. In saucepan, heat water and butter to rolling boil. Stir in flour. Stir vigorously over low heat until mixture forms a ball, about 1 minute. Remove from heat. Beat in eggs, all at once, until smooth and glossy. Drop dough by slightly rounded teaspoonfuls onto ungreased baking sheet. Bake about 25 minutes or until puffed, golden brown and dry. Remove puffs to wire rack; cool away from draft. Cut off tops of puffs; remove filaments of soft dough. Fill each puff with slightly rounded teaspoonfuls meat salad. Makes 6 dozen appetizers.
Beat eggs until very light. Beat in salt, sugar and flavoring. In a saucepan, heat the milk and butter to boiling point. Add to the egg mixture. Sift together the flour and baking powder. Add this to the mixture. Pour very quickly into a greased and floured 8 x 8-inch cake pan. Bake immediately at 350° for 25 to 30 minutes.
Combine soup, paprika and pepper in a small bowl until well mixed. Arrange potato slices overlapping in a greased 2 qt baking dish. Sprinkle with cheese. Spoon soup mixture over cheese. Cover and bake at 400 degrees for 45 minutes. Uncover and bake 10 minutes more or until potatoes are tender and golden.
Mix yeast, water and sugar and let stand for 10 minutes, then add salt and bread flour, two cups at a time. Mix thoroughly. Add more flour, two cups at a time, until dough comes away from sides of mixing bowl. Grease bowl; place dough in greased bowl and cover with plastic wrap. Let rise until the dough doubles in size. If you don't use all the dough, punch residue down and put in refrigerator, covered with plastic. Roll dough in 4-inch circles and dip in sesame seed. Bake at 400° for 10 to 12 minutes.
Preheat oven to 450 degrees. In a large Ziploc bag, mix all ingredients together and shake well, making sure potatoes are coated. Empty potatoes in a large pan. Bake for about 40 minutes or until potatoes are done, stirring occasionally.
Pour boiling water over oats and butter and allow to stand 20 minutes. Add all ingredients to oatmeal mixture. When cool, blend well. Batter will be thin. Pour into Pam-sprayed 13 x 9 x 2-inch pan. Bake at 350 for 30 to 35 minutes.
Cook pudding mixed with sugar substitute, pineapple juice and milk until it thickens. Remove from heat. Add vanilla. Cool. Add pineapple and bananas. Layer: half of cake in bite size pieces, 1/2 of pudding mixture, half of cherries and half of Cool Whip. Repeat layers. Serves 16 to 20.
Mix all in a bottle with a cap. Shake well before serving. Remove from refrigerator at least 1/2 hour before using as olive oil will solidify when cold.
Mix ingredients and put in a 13 x 9-inch pan. Melt morsels with 3 tablespoons of margarine. Spread over peanut butter mixture. Chill. Cut before becoming hard.
Preheat oven to 350°. Grease a 9 x 13-inch cake pan. Dump crushed pineapple and juice into cake pan. Spread evenly. Repeat with pie filling, cake mix and pecans. Dot top evenly with bits of oleo. Bake for 35 minutes. Cool. Cut into squares. Top each with topping. Makes 24 (2-inch) squares.
Combine Jell-O, pineapple and water in a saucepan and bring to a boil, simmering for 5 minutes, stirring constantly. Cool and let set.
Combine corn and all remaining ingredients except the cheese. Mix thoroughly and turn into greased 8-inch square baking dish. Top with cheese and crumbs. Bake at 350° for about 45 minutes.
Measure warm water into large warm bowl. Sprinkle yeast over and stir until dissolved. Add sugar, salt, oil and 3 cups flour. Beat until smooth. Add enough additional flour to make a stiff dough. Knead on floured board 8 to 10 minutes. Place in large greased bowl, turning to grease top of dough; cover and let rise in warm place until double. Punch down, work into ball and cut in half. Cut each half into 8 equal pieces. Roll each piece into 20-inch rope and shape into pretzel. Beat egg and brush on pretzels. Sprinkle with salt. Let rise 15 to 20 minutes until puffy. Bake on greased baking sheet at 400° for 15 to 18 minutes or until golden brown. Makes 16.
Mix milk, sugar, egg yolks and vanilla. Mix in bread cubes. Beat egg whites; fold into mixture. Pour into greased 1 1/2-quart casserole. Bake at 350° for about 50 minutes.
Chop the tomato and onion. Mix together. Add Ro-Tel tomatoes, chill and serve.
You will need 8 (12-inch) sections of aluminum foil. Layout 2 sections of foil for each serving in a cross shape. Place chop in center of foil.
Drain fruit from juice. Heat juice and add jello to dissolve. Cool and add Cokes, fruit, nuts and crumbled cream cheese. Serve on lettuce.
Place all ingredients in a blender. Blend for 20 seconds. Pour into well-buttered 9-inch deep dish pie plate. Bake 40 to 50 minutes at 350° or until a knife comes out clean.
Mix ingredients and pour into tube pan. Bake at 350° for about 40 minutes. Toothpick test for doneness. Cool in pan for 25 minutes or more.
Grate carrots and dice celery very small. Cook with macaroni according to directions. Carefully drain all the water off macaroni when finished cooking. Add milk and dressing mix. Use 3-quart buttered oven dish. Layer macaroni, then cheese, covering top with cheese. Bake about 25 minutes.
Beat and blend butter and sugars until creamy. Add pudding mix, vanilla and eggs; blend well. Add flour with soda and stir a cup at a time into mixture, then add chocolate chips and mix. Drop by spoonfuls on baking sheet and bake 8 to 10 minutes in 350° oven.
Microwave Cooking: In a 2 1/2-quart casserole dish, melt oleo on High. Stir in onion rings. Cook onions in butter on High for 5 minutes. Stir in bouillon, water and Worcestershire sauce. Cook on High for 5 minutes, reduce power to Medium and cook 5 minutes longer. Serve in bowls topped with croutons. Sprinkle cheese on top.
Brown sausage. Drain any fat. Add onion and cook until tender. Mix soup and milk, heat a little. Pour over eggs. Mix sausage and soup mixture, cheese and rice. Crush cornflakes and mix with margarine. Put half in bottom of pan. Put sausage mixture on top. Put rest of cornflakes mixture on top. Bake 45 minutes at 350°.
Flake or shred fish with two forks; combine with remaining ingredients except egg whites; fold in egg whites. Bake in greased baking dish in pan of hot water in moderate oven one and one half hours. Serves 6 to 8.
Mix all ingredients; place in greased casserole. Cover and bake at 325° for 3 hours. Serves 5 to 8. Serve with noodles.
Drop the tomatoes into a potful of simmering water for 10 seconds. Take them out, pull off the skins and dice. Combine everything in a small bowl or container. Cover tightly and chill.
Combine meat, rice, onion, salt and pepper. Form into balls. Mix soup and water in pan. Drop meatballs in pan. Cover and bake in a 375° oven for 40 to 45 minutes. Serves 4.
Toast bread in oven. Combine brown sugar, cinnamon sticks and cloves in a saucepan with 1 1/2 quarts water. Bring to a boil, stirring constantly. Reduce heat just enough to keep mixture warm. In a 9 x 13-inch baking dish, layer the toast first, then the cheese, next the raisins, pecans, peanuts, coconut and sprinkles (using as much as desired or omitting if you do not like). After each layer, pour some of the brown sugar mixture on top. When complete, bake in a 350° oven for 20 minutes.
Bake 2 packages Mexican cornbread according to directions. Let cool. Then crumble up into large bowl. Add all ingredients listed; mix together and refrigerate overnight. Yum.
Combine and simmer 5 to 10 minutes. Refrigerate overnight. Serve cool (room temperature).
Brown chicken, then add all other ingredients. Stir-fry until vegetables are at desired consistency. Prepare rice to serve with this dish.
Let butter and cheese set at room temperature until soft. Grate cheese fine and mix with butter. Sift red pepper and salt with flour and add to cheese and butter mixture. Add Rice Krispies. Roll into small balls. Bake at 325° for 15 to 20 minutes. Makes 5 to 6 dozen.
Combine mango, cucumber, cilantro, onion, pepper, lime juice, sugar and ginger. Cover and refrigerate at least 1 hour to blend flavors. Grill chicken breasts until done. Top with salsa. (Low-fat.)