HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large saucepan, melt butter, add milk and mix well. Gradually add sugar, stirring constantly. Add cocoa and stir until smooth and creamy.	Bring to a boil and cook for 1 minute.	Add vanilla and gradually add oatmeal and vigorously stir until batter starts to get firm. Using a tablespoon, drop on wax paper lined cookie sheet to harden. Put in refrigerator to harden.
Beat eggs, corn, oil, salt, garlic salt and cornmeal together in bowl with hand mixer. Pour half corn mixture into greased 1-quart casserole. Layer chiles and cheese over corn mixture. Top with remaining corn mixture. Bake at 350° for 45 minutes to 1 hour or until casserole tests done. Yields 4 servings.
Brown sausage. Add onions, green pepper, bread crumbs and stems. Stuff mushrooms with mixture; sprinkle with Mozzarella cheese. Put in oven at 350° for 10 minutes.
Cream together shortening and peanut butter. Gradually add white sugar and firmly packed brown sugar. Cream well. Add egg, milk and vanilla. Blend in flour, baking soda and salt. Mix well. Shape into small balls and roll in white sugar. Place on ungreased cookie sheet. Bake at 375° for 8 minutes. Remove from oven and place solid milk chocolate candy kiss on top of each cookie, pressing down so that cookie cracks around the edges. Return to oven; bake 2 to 4 minutes longer.
Boil sugar, syrup and water until mixture dropped in cold water turns to brittle. Pour slowly over stiffly beaten egg whites. Add vanilla. Drop firmly with spoon and top with half pecans.
Cream butter and sugar. Add egg yolks, beaten separately. Add dates, nuts, flour, baking powder and salt. Mix well. Fold egg whites (stiffly beaten) in last. Spread thin into 9 x 1-inch pan. Bake in 350° oven for 25 to 30 minutes. Cut in strips while warm and roll in powdered sugar.
Mix all ingredients. Top with buttered crumbs. Bake at 350° for 30 minutes.
Grease 9 x 13-inch pan. Add cracker crumbs to melted margarine; put in pan. Add sliced bananas and drained pineapple. Add milk to pudding and layer on top of pineapple. Mix Dream Whip as package directs and put on top of pudding. Add nuts and cherries on top. Refrigerate.
Heat oil and butter in Dutch oven over medium heat. Brown ribs. Add garlic and cook with ribs until golden brown. Remove ribs. Saute onion in drippings until tender. Add caraway seed, sauerkraut, red pepper, broth and salt and pepper to taste and brown sugar. Bring to a boil. Remove from stove and top with apples and ribs. Cover and bake at 350° for 2 to 3 hours or until pork is tender. Stir in carrots during last 10 minutes of baking.
Chill tuna. Melt margarine and dip. Cover steaks well. Cover with Cajun spice. Heat pan for five minutes. Preferably use iron skillet and get the pan hot. Cook steaks until "scorched," not burned, approximately five minutes on each side. Tuna is done when still slightly pink on inside; overdone if gray on inside.
Brown beef in hot oil in a 5-quart Dutch oven. Add soup mix and water; bring to a boil. Reduce heat and simmer for 4 hours. Vegetables may be added (potatoes, carrots and onions) if desired after 3 hours. You cannot overcook this beef. Add water, if necessary, during cooking. I make gravy by adding flour mixed with water to liquid after removing meat.
Brown deer burger and onions together. Add chili with beans and tomato sauce. Add cooked macaroni and spaghetti. Season to taste with chili powder and let simmer for about 15 minutes.
In medium bowl, combine first 7 ingredients. Mix well with wire whisk. Set aside. Cream sugar and butter in a large bowl with electric mixer. Add egg, applesauce and honey and beat at medium speed until smooth. Add flour mixture, apple and raisins and blend thoroughly. Do not overmix. (Dough will be quite soft.) Drop by rounded tablespoonfuls onto ungreased baking sheet (1/2-inch apart). Bake 23 to 25 minutes or until bottoms are golden at 300°.
Blend the first 3 ingredients. Press into an 8 x 8-inch baking dish. Bake at 350° for 8 to 10 minutes. Cool. Cook the rhubarb, 1 1/4 cups sugar, 2 tablespoons flour, egg yolks and whipping cream over low heat until thick, stirring regularly. Pour on cooled crust. Use the 3 egg whites to make meringue. Put meringue on hot ingredients; seal edges. Bake at 350° for 8 to 10 minutes.
Mix cream cheese, sour cream and taco mix with mixer until smooth and spread on tray. Top with next 6 ingredients. Add salsa and serve with taco chips. Ideas for toppings are endless.
Cook tomatoes in their own juice and run through sieve to remove peel and seeds. Cook together the celery, onions and peppers in the 5 cups water until tender, then run through blender. Add salt, vinegar, sugar, vegetable mixture to tomatoes and mix well. Bring to a rolling boil and put into sterilized jars and seal while hot. Yields 9 quarts.
Cook eggplant in boiling water until tender. Drain and add salt, bell pepper, black pepper, onion and tomatoes. Add eggs and bread crumbs. Pour into a 2-quart dish (greased), top with cheese and bake at 375° for 30 minutes.
Saute vegetables in butter. Add parsley, garlic and shrimp. Cook 10 minutes. Add flour and mix well. Add half and half and cheese. Cook until smooth. Season to taste and simmer 30 minutes. Boil noodles and add to the mixture. Bake at 350° for 30 minutes or until hot and bubbly.
Prepare rice according to package. Saute onion and celery in butter. Mix all ingredients together. Place in casserole dish. Bake, uncovered, at 350° for 35 to 40 minutes. Very tasty!
Cut up the onions and cabbage and chill. Stir oleo, sesame seed, slivered almonds and Ramen noodles until brown. Cool. Next mix and boil for 1 minute the vinegar, sugar, oil and soy sauce. Cool. Toss with cabbage. Toss ingredients just before serving.
Put the water, sugar, salt and shortening in mixing bowl. Mix and then add eggs and mix well. Add yeast to flour and begin adding to liquid mixture. Change to dough hooks before adding last half of flour. Mix at highest speed with dough hooks for 6 to 10 minutes. Drizzle 1 teaspoon of oil around edge of dough for the last minute of mixing. Dough will begin to pull away from edge of the bowl. Place dough in a well-greased bowl. Put in warm place until double in size. Shape into loaves or hot rolls. Let rise again until double in size. Bake at 350° until lightly browned.
Boil together, except vinegar. Pour vinegar over wieners and peppers. Set 3 days. This recipe will serve 10 people.
Rinse squash and slice into chips, then add salt and pepper. Crack egg and separate yolk from white (use whites only). In a large bowl, dip squash chips in egg white, then cover chips with flour. Heat oil in skillet on medium to medium-high and cook until golden brown. Serve hot.
Cook for 1 hour. Stir often to keep from sticking. Pour in sterilized jars and seal.
Heat oven to 350°. Grease and flour a 15 1/2 x 10 1/2-inch pan. Sift flour and salt together. Work butter in bowl until creamy; add sugar and beat well. Add egg yolks and beat until blended. Gradually add flour and mix until well blended. With fingers pat about 2/3 dough evenly over bottom and sides of prepared pan. Cover with raspberry jam. Roll small amounts of the remaining dough with fingertips on a well floured board into strips 1/2-inch in diameter. Lay strips of dough crisscross over jam about 1 1/2-inches apart. Dough is very tender and may break when placing on jam. If this happens, pinch ends of strips together to patch. Bake at 350° for 30 to 35 minutes or until lightly browned. Cool and cut into bars before removing from pan. Makes about 3 dozen bars.
Blend butter and sugar; add eggs and beat. Sift and add flour, soda and salt. Add oatmeal, vanilla and chips. Drop by tablespoon onto cookie sheet and bake for 10 minutes at 350°.
Combine ingredients. Bake in 9 x 13-inch pan at 350° for 40 minutes.
In a large pan, cook ribs in boiling water, 1 hour or until tender. Meanwhile, in a medium saucepan, combine all remaining ingredients; simmer uncovered 20 minutes, stirring occasionally. Grill or broil ribs as desired, turning and basting frequently with sauce. This will serve 4 hungry people.
Soak beans overnight. Boil the 7 1/2 cups water. Add all ingredients but spices. When rolling boil, add seasoning and simmer 20 minutes. May puree 1/2 of soup mixture to thicken. Salt and pepper to taste. Add 1 teaspoon of butter to taste.
Combine cake ingredients. Beat at medium speed for two minutes. Pour 2/3 batter into streusel or pound cake pan that has been greased and floured. Sprinkle with streusel filling. Spoon remaining batter over filling. Bake at 375° until done. May glaze with mixture of 1 cup powdered sugar and 1 to 2 tablespoons milk.
Lightly grease an oblong casserole dish. Place bread cubes in bottom of dish in a single layer. Sprinkle sausage and mushrooms on bread; top with cheeses. Combine eggs, half and half and spices. Pour over all; refrigerate overnight. Bake at 325° for 30 to 40 minutes.
Cook noodles. Drain in colander and keep warm. Heat butter in saucepan until melted. Add garlic and saute. Stir in cream. Heat until hot, about 3 minutes, stirring occasionally. Stir in grated cheese, parsley and pepper. Arrange noodles on platter. Pour sauce over noodles and toss. Garnish with fresh parsley.
Place cake cubes in a 9 x 9-inch pan. Reserve 1/2 can cherry pie filling; spoon rest over cake. Combine pudding mix, milk and sour cream; beat until smooth. Spoon over cake. Garnish with the remaining cherries and chill at least 5 hours.
In large pot, cook first 5 ingredients in enough water to cover potatoes. Cook until tender. Add next 5 ingredients. Make a soft dough by stirring 2 beaten eggs, 1/8 teaspoon salt and 1/8 teaspoon pepper into 2 tablespoons of water. Add enough flour to form a soft dough. Pinch small bits of dough off and drop into soup. Let soup come to a boil. If desired, more milk may be added.
Soften yeast in water. Add other ingredients. Gradually add flour until stiff. Knead. Let rise. Make into buns. Bake at 375° for 20 to 25 minutes.
Heat oven to 350°. In medium bowl, blend cream cheese and margarine until smooth. Add next 6 ingredients. Mix well. Separate dough into 4 rectangles; firmly press perforations around edges together to seal. Spoon 1/2 cup meat mixture onto center of each rectangle. Pull 4 corners of dough to top of center of chicken mixture; twist slightly and seal edges. Place on ungreased cookie sheet. Sprinkle crouton crumbs on top. Bake 20 to 25 minutes. Serves 4.
Wrap ham in foil or brown wrapping paper. Place fat side up in roaster and bake in slow oven, about 300°, 25 minutes per pound. Take from oven 45 minutes before done. Remove paper and rind. In a bowl, mix 1 1/2 cups brown sugar, mustard and white vinegar. Rub into and all over ham, using all the mixture.
Grease and flour a 12 x 1/2-inch pizza pan. In a 3-quart saucepan, bring corn syrup and whipping cream to boil over medium heat, stirring occasionally. Add chocolate; stir until melted. Set aside 2/3 cup of this chocolate sauce. Add butter and sugar to the remaining sauce; stir until butter melts. Remove from heat. Stir in eggs and vanilla. Gradually stir in flour, salt and nuts. Pour into the pan. Bake in 350° oven for 20 minutes, or until firm; cool on rack. Top with ice cream, fruit, nuts and chocolate sauce.
Mix cake mix, 1 egg and melted butter. Press into 9 x 13-inch greased pan. Combine cream cheese, powdered sugar and 2 eggs. Mix on medium speed until creamy. Spread on top of cake mixture. Bake 30 to 35 minutes at 350°.
Wash and prepare cabbage by chopping into large pieces and placing in bottom of a greased baking dish. In a large skillet, brown meat and onion. Drain; add rice and blend thoroughly. Season to taste. Pour meat mixture over cabbage. Cover with tomato soup and 1 cup water (use more water if dry soup mix is used). Bake at 350° for 1 hour. Serves 4 to 6.
Sift together flour and salt. Cut in shortening with pastry blender until pieces are size of small peas. Add water, one tablespoon at a time. Toss with fork until all is moist. Gather up to form ball. On lightly floured surface, roll to 1/8-inch thick. Place in pie pan.
Mix all ingredients together. Great as a marinade for steak, chops or a roast. Marinate overnight.
Mix sugar, flour and cocoa in a medium saucepan. Add egg yolks, milk, vanilla and margarine. Cook over medium heat, stirring constantly until thick. Pour into baked pie shell and top with meringue. Bake in 350° oven until golden brown.
Cook chicken until tender; drain and cool. Cook broccoli until just tender and drain (I steam it). Combine mayonnaise, soup, lemon juice, salt and pepper. Bone and shred chicken and place in bottom of buttered pan. Lay cooked broccoli side by side on chicken. Pour sauce over all evenly. Sprinkle with grated cheese. Bake in 350° oven for about 30 minutes.
Boil, drain and cool pasta. Chop vegetables and olives and mix into pasta. Chop meats and cheeses and add to pasta, mixing well. In a separate bowl or jar, combine Vinaigrette dressing with mayonnaise; mix well. Stir this mixture into pasta salad. Mix and add extra dressing, if needed. If making this in advance, do not add scallions until you are ready to serve it. Homemade Italian dressing with fresh chopped basil leaves works especially well with this recipe.
Sandwich two snack crackers together with a generous amount of peanut butter. Press together so peanut butter spreads to edge. Using tongs or a fork, dip crackers into melted chocolate coating. Can use a small bowl and melt enough chocolate to get about 1/2 inch deep. Be careful to microwave slowly, stirring every little bit until creamy.
Place half the apples in a greased baking dish and pour corn syrup over apples. Add remaining apples. Mix remaining ingredients and press firmly over apples. Bake at 375° for 1 hour or until apples are tender. Desired spices to taste may be added with apples.
Prepare coals and cover the grill with foil. Grill the cod over hot coals for 5 to 6 minutes. Turn and grill an additional 2 to 3 minutes or until fish flakes with a fork. Serve with parsley and lemon wedges.
Mix together and put in pan. Bake 1/2 hour at 325°.
Brown ground beef and onion; drain well. Mix remaining ingredients in food processor for only a short time, until well blended. Blend small amounts at a time, then place in crock-pot to simmer all day.
Soften cream cheese to room temperature. Drain and squeeze pineapple and cherries; chop in food processor. Mix all ingredients (except pecans) and roll in chopped pecans.
Grate or chop cabbage. Chop green onions. Crumble Ramen noodles. Combine in bowl.
Cook squash in 1/4 cup water until tender. Drain well. In medium pan, cook onion and garlic in butter until tender. Stir in flour and pepper. Gradually stir in milk, bouillon, and oregano. Cook until thickened. Remove from heat and add 1/2 of the grated cheese. Combine with zucchini and pour into greased casserole dish. Bake at 350° for 25 minutes. Top with remaining cheese and onion rings and return to oven for 3 minutes.
Combine butter and bread crumbs. Stir to coat crumbs. Mix 1/2 the crumbs with remaining ingredients. Pour into buttered baking dish. Cover with remaining crumbs. Bake at 350 degrees for 40 minutes or until browned.
In a blender or food processor, puree the cottage cheese, milk, lemon juice, mustard and garlic until smooth. Transfer to a bowl. Stir in the parsley and basil (another herb may be used for variety). If too thick, thin with skim milk or non-fat yogurt.
Brown ground beef and onion. Drain any fat. Pour into a saucepan and add remaining ingredients, mixing well. Simmer until cheese is melted. Serve over Fritos or Doritos.
Mix all ingredients and bake in prepared crust for 5 minutes at 425°; then bake at 350° until done.
Combine first 6 ingredients and heat over low heat. When mixture begins to bubble add cinnamon and cloves. Simmer on low 30 - 40 minutes. Cool and serve with ham.
Preheat oven to 350°. Place thirty 2-inch foil cup cake liners in small muffin pans or on cookie sheet. Combine brownie mix, fudge packet, eggs, water and oil in large bowl. Stir with spoon until well blended, about 50 strokes. Place 2 level tablespoons of batter in each foil cup cake liner. Bake at 350° for 10 minutes. Remove from oven and push 1 peanut butter cup candy in center of each cup cake until even with surface of brownie. Bake for 5 to 7 minutes longer.
Lightly oil baking dish; place ingredients in the order given in layers in a 8 x 12-inch pan, sprinkling salt and pepper over layers. Bake for 2 hours at 350°. Yield: 6 servings. Carbohydrate 15 g, protein 16 g, fat 11 g, calories 223. One serving = 2 meat medium fat exchange, 1 bread starch exchange.
Combine cooked rotini and 1/4 cup Italian salad dressing. Toss gently. Cover and chill. Combine red pepper strips and remaining ingredients. Add chilled rotini and toss gently. Serve salad chilled. Makes 5 cups. Contains 121 calories per 1 cup serving.
Cream the cherry juice and cream cheese together. Add cherries, bananas, pineapple, cool whip and marshmallows. Refrigerate.
Grease well and flour 13 x 9 x 2-inch pan. Heat oven to 350°. Do not use electric mixer. Mix by hand.
Cook raisins in warm water. Set aside to cool and drain. Beat oleo, brown sugar, white sugar till creamy. Add eggs, one at a time, and beat 30 more seconds. Add buttermilk or yogurt. Mix for 1 min. Add flour, soda, powder, salt and vanilla. Mix well. Add bran, raisins, carrots and chocolate chips last. Put in greased muffin pan and bake 400° for 15 mins. If using large pans, bake for 20 mins. This dough keeps in refrigerator for 6 weeks.
Drain all fruit. Combine oleo, sugar and flour; cook in double boiler until smooth. Pour over fruit. Keeps well in refrigerator for days. Before serving, cook for 20 minutes at 350°.
Cream butter and sugar until light. Beat in egg. Sift dry ingredients together; add to creamed mixture alternately with buttermilk. Stir in raisins and nuts. Turn into a greased 9-inch loaf pan. Bake at 350° for 1 hour.
Place rhubarb, marshmallows and 1 cup sugar in bottom of 9 x 13-inch baking pan, greased. Beat 1 cup sugar and shortening together. Combine eggs, milk, flour and baking powder with shortening-sugar mixture. Pour over rhubarb. Bake at 350° for 45 minutes.
Cook sausage. Pour off grease. Put sausage on paper towels and knead with hands to get as much grease out of sausage as possible. Melt cheese and sausage together. Spread on rye bread. Freeze in layers. Before serving, bake 8 minutes at 400°.
Mix 1 cup Mozzarella cheese, garlic salt, egg and milk with cooked and drained spaghetti. Put into a greased 9 x 13-inch pan. Bake for 20 minutes at 400°. Remove from oven; spread tomato sauce over top. Sprinkle 3 cups Mozzarella cheese on. Add sliced pepperoni. Return to oven and bake at 350° for 1/2 hour.
Mix melted butter and chocolate. Combine sugars, eggs and vanilla. Add butter and chocolate mixture. Sift flour, salt and baking	powder; add to other mixture. Add nuts and chocolate morsels.	Bake in a 9 x 13-inch pan at 350° for 25 minutes.
A little baking powder added to meat loaf will make it more fluffy and if you add about 1/2 cup milk to a pound of hamburger, let it set for 1 to 1 1/2 hours before using it; it will be more juicy.
Blend cream cheese and milk, then stir in all but walnuts. Spoon in 8-inch pie plate or shallow baking dish. Sprinkle walnuts on top. Bake at 350° for 15 minutes. Serve hot with crackers.
Mix together and press into a 9 x 13-inch pan. Bake at 350°f. 180°c. gas mark 4 for 15-20 minutes.
Combine apple cider with ginger ale in a 30-cup percolator. In the basket of the percolator, put red hots, whole cloves and cinnamon sticks. Perk as you would coffee.
Break lettuce into pieces. Cut tomatoes into wedges. Rinse and drain pinto beans. Mix ingredients together and enjoy!
Mix all ingredients in blender. Pour into ice cream churn. Churn until set. Makes 1 gallon of ice cream. You can substitute peaches with other fruit; such as bananas (3 large), pineapple (one medium can, crushed), strawberries (two cartons, frozen) or make chocolate (pour chocolate syrup in until it looks rich enough for your taste). Yum, yum!
In a skillet, cook bacon; reserve drippings. Crumble bacon and set aside. Cook mushrooms and onions in drippings until tender. Place fish in a baking dish; sprinkle with salt. Combine mushrooms, onion, butter and tarragon. Spread atop fish; sprinkle with paprika. Bake in a 350° oven for 15 to 20 minutes or until fish flakes with fork. Garnish with the crumbled bacon. Makes 4 servings.
Make cake as per box directions. Mix together all ingredients (except fruit). Spread on cake when cool and top with fruit.
Combine all ingredients except dressing. Mix well. Pour dressing over and mix well. Cover and marinate at least 2 hours in refrigerator. Flavors combine best if left to marinate overnight. Before serving, drain. Serve with tortilla chips.
Stir and heat the first 3 ingredients over medium heat until it forms soft ball in cold water. Then remove from heat and add peanut butter and Marshmallow Creme. Pour into buttered 9 x 13-inch pan.
Combine eggs, yolks, half and half and seasonings; stir in cheese. Sprinkle bacon in shell. Gently pour custard over. Bake at 375° for 25 minutes, until custard puffs.
Preheat oven to 350°. Mix all ingredients, except cheese. Put half of the mixture in a greased 9-inch square pan. Then put 1/2 cup cheese on top. Pour in the remaining batter. Bake for 45 minutes.
Soften cream cheese. Add lemon juice and sugar, then all other ingredients, folding in whipped cream last. Freeze overnight.
Mix all together with spoon. Dip mixture out onto cookie sheet in small mounds. Bake at 450° about 10 to 12 minutes or until golden brown. Makes about 12 biscuits.
Mix sugar, salt, milk and oleo. Bring to a boil and boil for 5 minutes. Remove from heat; add marshmallows and mix until they are melted. Add vanilla, graham cracker crumbs and pecans. Mix and drop by spoonfuls on wax paper.
Mix with beater. Keep icing refrigerated. Cake must be cool. After icing the cake, keep refrigerated.
Melt marshmallows in milk over low heat. Mix nuts, coconut, raisins, chopped cherries and crushed graham crackers. Stir in marshmallow mixture. Mix well.
Prepare pudding following package directions. Mix with Cool Whip. Cover bottom of a 9 x 13-inch dish with whole graham crackers. Spread half of pudding mixture over crackers; then add another layer of crackers. Spread remaining pudding mixture and top with a layer of crackers. Refrigerate overnight. Spread with chocolate frosting and refrigerate.
Mix melted fat, molasses and sugar until smooth, then add the sour milk and mix. Add lemon extract. Add the sifted dry ingredients and mix to a stiff dough. Chill. Roll out on floured board. Cut as desired. Bake at 350° for 8 to 10 minutes.
Mix eggs and sugar thoroughly. Add cream and evaporated milk. Mix well. Add milk and vanilla. Stir. Pour into freezer and churn or plug in. Makes 1 gallon of ice cream.
Preheat oven to 400°. Grease bottom of 12 medium muffin cups or use paper liners. Beat egg. Stir in milk and oil. Mix in remaining ingredients just until flour is moistened. Fill muffin cups 2/3 full. Bake 20 to 25 minutes or until golden brown. Remove from pan immediately. Makes 1 dozen.
Mix together oats, coconut, wheat germ and cashews. Set aside. Mix oil, honey, water and vanilla. Pour over dry ingredients, coating thoroughly.
Place apples in greased pan. Sprinkle with brown sugar and cinnamon. Sift together flour, sugar, salt and baking powder. Add egg and mix well. Add walnuts, if desired. Sprinkle crumb mixture over apples. Combine butter and lemon juice and pour over crumbs. Sprinkle with cinnamon and nutmeg. Bake at 300° for 30 to 45 minutes.
Cook carrots in boiling water until tender. Mix remaining ingredients. Cook, stirring constantly, until thick. Drain carrots. Add sauce and toss to coat. Serves 4.
Brown sausage and drain grease. Line pan with French bread. Spread sausage evenly over bread. Spread cheese over sausage. Scramble together eggs, milk, mustard, salt and pepper. Pour over bread in pan. Soak overnight. Bake at 350° for 1 to 1 1/2 hours.