HumbleIntelligence/food-ner-1-Million huggingface dataset:
Grease an 8-inch pan. Place sugar, cocoa and butter in bowl; stir and add milk. Heat 2 minutes at full power. After cooking, beat with mixer until smooth, then add vanilla and nuts. Cool 1 hour.
In covered blender, blend half of the ingredients until smooth; transfer to bowl. Blend remaining ingredients; transfer to bowl. Cover and refrigerate until serving time, at least 6 hours. Ladle into chilled bowls.
Mix together; put in 2-quart dish and bake at 315° for 1 hour.
Mix peaches and rum with sugar (1 cup). Set aside. Preheat oven to 350°. Put butter in baking dish (2-quart). Set in oven to melt butter. Make a batter of 1/2 cup sugar, flour, baking powder, salt and milk. Pour over melted butter. Do not stir. Bake at 350° for 1 hour.
Pour milk into large bowl. Add pudding mix. Beat until blended. Let sit for 5 minutes. Stir in Cool Whip and half the cookies. Place 1 tablespoon cookies into each cup. Fill 3/4 full with pudding mixture. Top with remaining cookies and refrigerate. Decorate with gummy worms.
Scald tomatoes to remove skins. Scoop out centers and season them inside and out with salt, freshly ground pepper and powdered dill. Put an artichoke heart in each tomato. Chill. One hour before serving, cover each tomato with a sauce made by combining mayonnaise with sour cream, curry powder, grated onion and lemon juice. Add more curry powder if desired. Serve very cold on bibb lettuce. Serves 6.
Pour apple cider and fruit juices into coffee pot. Place other ingredients in basket of percolator and perk. Serve hot.
Mix the cornstarch and 1/2 c. water to make a thin paste. Combine the remaining 1 1/2 cups water and the sugar in the top of a double boiler and bring to a boil over direct heat. Add the cornstarch paste and cook until mixture begins to thicken; place over boiling water and continue cooking until thick and smooth, about 15 minutes. Add a small amount of cooked mixture to egg yolks and mix back into cooked mixture. Return to double boiler and cook 1 minute longer. Add lemon rind, juice and butter and blend well. Remove from heat. Pour into baked pie shell and top with meringue. Bake at 325° about 20 minutes until nicely browned.
Cut chicken into medium size pieces and brown in skillet. Add green onions and cook until tender. Add green chilies and black olives. Add cumin and salt; fold in sour cream.
Place the meat in a pan with a cover. Cover with water, salt and pepper to taste. Bring to a boil and remove the scum from the water. Reduce the heat and simmer for about 5 hours. Add the vegetables and cook for an additional hour. Serve the meat and vegetables together on a large platter.
Cook and mash potato while hot. Add powdered sugar and beat well. Add butter and moist coconut. Cream well and spread in a buttered pan. Melt chocolate and pour over top.
In saucepan, combine soup, enchilada sauce, milk and optional chili peppers. Heat until bubbly.
Beat eggs and oil together; add brown sugar, zucchini and vanilla. Cream together. Add dry ingredients and nuts. Mix well. Grease and flour pans (I use 4 small loaf pans). These breads freeze well and make great gifts.
Trim ends of zucchini. Cook in salt water for 8 minutes. Halve lengthwise. Scoop out center and dice. Cook onion in 1 teaspoon of butter until tender. Stir in zucchini plus cottage cheese, rice and egg beaten. Mix all together; fill zucchini. Bake 25 minutes covered at 350°. Place strip of cheese or Cheez Whiz on top. Bake uncovered until cheese is melted.
Chop the vegetables; mix well with the salt and let stand overnight. Drain and press out as much liquid as possible. Mix vinegar with sugar and add to the vegetables. Put the spices in a bag and add. Cook slowly for about 30 minutes until clear. Remove bag of spices. Pack into hot sterilized jars and seal.
Blend all fruits and nuts. Allow cream cheese to soften and mix with sweetened condensed milk. Toss in fruit mixture and stir well.
Cut chicken into chunks; fry in pan with a little bit of oil until done; drain. Cook spinach like instructions direct and drain. Cook noodles by instructions and drain. Fix envelope of Alfredo sauce by instructions. Heat container of Alfredo sauce. Put everything in pot and stir all together. Heat until warm.
In a food processor, cut cabbage, carrot, green pepper and onion. In a small bowl, mix Miracle Whip, salt, celery seed, vinegar, sugar and milk, then mix well and serve.
Cut chicken in 1 x 1/2-inch cubes. Add all remaining ingredients (except Parmesan cheese) into large pot. Mix and bring to a boil; simmer for 45 minutes to 1 hour or until ingredients begin breaking down and flavors are well mixed. Serves 8. Pass Parmesan cheese and fresh ground pepper. Offer Tabasco sauce.
Drain beans and remove pork. Add chopped eggs, crumbled bacon and dressing. Best if made the night before or a few hours before serving.
Combine butter, sugar and dates in a skillet. Cook over low heat for 5 minutes. Stir in beaten egg and vanilla. Allow to cool for a few minutes. Add Rice Krispies, nuts and coconut. When cool enough to handle, roll into balls and roll in powdered sugar. Makes about 60 walnut-sized balls.
Sprinkle poultry seasoning on chicken. Melt butter in 9 x 13 baking dish. Stir in beef consomm. Add chicken; spoon liquid over chicken. Bake at 350° for 1 1/2 hours, basting every 20 minutes. Add artichokes during last 10 minutes; just to heat. Serve with rice or noodles. This is easy to prepare and children like it.
Mix preceding ingredients together. Drop by teaspoon on baking sheet. Bake at 375° for 15 minutes. Makes 3 dozen.
Mix together the first 3 ingredients and press into a 13 x 9-inch pan. Bake at 350° for 10 minutes.
Mix all ingredients and spread in a 10-inch square buttered casserole. Dot with butter and cover with foil. Bake for 1 hour at 375 degrees.
Cover cubed potatoes with water. Boil for 15 minutes. Drain 1/2 of the boiling water off, but add the same amount of fresh water back onto potatoes. Add remaining ingredients.
Melt butter and add dry seasonings. Blend well and slowly add milk. Let thicken, continuing to stir. Add cheese. Stir in.
Boil chicken and debone. Dip chips in chicken broth; layer in bottom of baking dish, then a layer of cheese, layer of onion and layer of bell pepper. Continue layers if desired; sprinkle with excess cheese. Pour Ro-Tel tomatoes over casserole and bake at 350° for 30 minutes. Mix cream of mushroom and cream of chicken soup with water before pouring over casserole.
Mix ingredients; let stand at room temperature for 1/2 hour. Heat oil in deep fryer to 375°. Use chicken, fish, shrimp or vegetables. Dip in batter; cover evenly. Place in hot oil and fry until golden.
Mix artichokes, mayonnaise and Parmesan cheese; bake in Pyrex plate at 350°, until golden. Suggestions for adding to this could be cut-up, cooked shrimp, crab meat, sweet chopped red pepper, bits of crisp bacon, etc. Serve hot with crackers or French bread.
Cook rice in salted water until tender. Beat eggs with a spoon. Add sugar and milk to eggs. Put all ingredients in a casserole placed in a pan of water. Bake at 400° until done. It will test done when a knife, inserted in the middle, comes out clean.
Cream butter and sugar. Add chocolate. Mix well. Beat in 2 eggs at a time. Beat well, then add peppermint and vanilla. Pour into graham cracker	pie shell (keep in freezer). Can be made a day ahead of use.
Mix well. Shape it out and chill. Dip into 2 packages chocolate chips and 1/2 block paraffin wax, melted.
Mix all ingredients together and put in 9 x 13-inch dish. Top with crushed corn flakes and melted butter or margarine. Bake at 350° for 1 hour.
Mix all at once. Dough is very stiff. Roll into walnut size balls and partly press down. Bake at 350° until lightly brown. This is a good tasting cookie!!
Cake: Mix all cake ingredients 3 minutes. Pour into a long pan. Cook at 350 degrees for 30 minutes.
Mix together the first 3 ingredients. Press into a 9 x 13-inch pan. Mix the next 4 ingredients. Pour this over the cake mixture; sprinkle the chopped pecans. Bake at 350° for 40 to 45 minutes.
Preheat oven to 375°. With kitchen hammer or the side of a cleaver, pound out the boned breasts to 1/4-inch thick. On each one, place a tablespoon of the chilies and a Monterey Jack cheese slice. Roll up and place, seam side down, in a baking dish. Brush with beaten egg. Mix together the bread crumbs, Parmesan cheese and chili powder and sprinkle over the chicken rolls, patting into place to form a crust. Bake for about 20 minutes. Cheese inside will be melted and the crust nicely browned. Serves 2.
Place oil in 6-quart saucepan or large Dutch oven. Add ground beef and place over high heat. Break up meat in small chunks. Add sausage; cook until ground beef is browned. Stir in salt and red and black pepper; cook about 2 minutes, stirring occasionally. Add bell pepper, onion, celery, green onions, parsley and garlic. Cook 5 minutes, stirring occasionally. Add tomatoes; cook and stir about 2 minutes more. Now add cabbage and do not stir. Cover pan and cook about 25 minutes, stirring only occasionally after mixture on the bottom of the pan has browned, then scrape bottom of pan well. Stir in 1 1/2 cups stock, scraping bottom of pan until sediment dissolves, then add the rest of stock. Reduce heat to very low; add rice. Cook 25 minutes. Check to make sure it is not scorching. Remove pan from heat and let sit covered 25 minutes more. Stir well and serve.
In medium saucepan, melt butter. Stir in brown sugar and milk. Bring to a boil. Boil and stir 2 minutes. Remove from heat; stir in peanut butter and vanilla. Mix in powdered sugar. Beat until smooth. Spread into buttered 9-inch baking pan. Chill until firm. Cut into squares. Makes 3 1/2 pounds.
Let sausage come to room temperature. Heat oven to 325°. With hands, combine sausage and cheese together in a bowl. Add Bisquick and blend thoroughly. Roll into just smaller than golf ball-size balls and place on an ungreased cookie sheet. Bake for 30 minutes. Makes about 45. Freezes wonderfully!
Combine pumpkin, spice and fruit pectin. Heat and stir over high heat until thoroughly heated. Stir in sugar; stir until boiling. Boil for 1 minute, stirring constantly. Ladle into sterilized half pint jars, leaving 1/4 inch headspace. Adjust lids, then process in boiling water bath for 10 minutes.
Grease 13 x 9-inch pan. Put Monterey Jack cheese in bottom. Cut seeds and veins out of chili peppers. Lay on top of cheese (chop up peppers). Put Cheddar cheese on this. Beat eggs; pour on top. Bake 30 minutes at 350°.
Mix the ingredients in the order given and form into little balls the size of a walnut. Roll these in slightly beaten egg white and then in chopped walnut meats. Place about 2 inches apart on greased cookie sheet. Make a depression in each cookie with your thumb. Bake at 350° for about 12 to 15 minutes. Cool on rack. Before serving, fill the depression in each cookie with currant jelly or mint jelly.
Combine Graham cracker crumb, sugar, margarine (melted). Press mixture into a 9 inch pan and bake in 350° oven for 8 minutes. Let cool, or to save time use a pre-made graham cracker pie shell. In a medium bowl, beat the cream cheese until smooth. Slowly add milk and mix until smooth. Add No-Bake Mix and mix well. Fold Cool Whip into mix until well blended. Pour into pie crust. Refrigerate for at least an hour. Add any kind of pie filling you like to the top. For a 9 inch spring form pan, double the recipe for filling.
Spread cream cheese on bottom of glass pie dish. Spread pizza sauce over cream cheese. Sprinkle generously with cheeses. Bake at 350° for 10 minutes or until cheese is melted. Serve warm with tortilla chips, etc.
Cook broccoli in 1/2 cup water with pinch of salt for 4 to 5 minutes. Drain immediately. Reserve liquid. Boil the eggs, peel and slice. Butter casserole dish. Make sauce of the soup, 2 tablespoons milk and margarine. Use reserved liquid if necessary. Heat slowly, adding the Accent and pepper to taste. Let bubble up. Layer broccoli, eggs and sauce. Add almonds, if desired. Bake at 350° until bubbly.
In a small bowl, mix together the tomatoes, onion, jalapeno, and cilantro. Season with salt and pepper. Mix. Cover with plastic wrap and set aside for 1 hour. Serve with tortilla chips.
Clean and wash ducks inside and out; dry. Season well inside and out with salt and red pepper. Stuff with a piece of celery, onion and bell pepper. Brown the ducks in an open roasting pan in cooking oil. Add water and sherry. Cover and cook over medium-low heat for 3 hours or until tender. This depends on the size of the duck. Thicken gravy with flour that has been mixed with water. Serve hot.
Blend soup; put cream and whipping cream together. Pour over chicken in crock-pot and let cook on low all day.
Alternate layers of bananas and vanilla wafers in a bowl. Mix sugar, flour and salt in a pan. Add milk and warm. Add beaten egg yolks to warm milk mixture and cook on medium heat. Be sure to stir mixture often so that it doesn't stick. When mixture has thickened, remove from heat and add vanilla flavoring. Then pour over bananas and wafers.
Cream peanut butter and margarine. Add honey and corn syrup. Stir in dry ingredients. Form into a roll and chill 1 hour or overnight. Slice and bake in 325° oven.
Pour pie filling into oblong baking dish. Sprinkle cake mix evenly over fruit. Sprinkle pecan on top. Pour melted butter evenly over top. Bake at 350° for 1 hour. Melted butter will be absorbed.
Sift flour with baking powder,	salt and sugar in large bowl of electric mixer.	Add shortening, milk, vanilla and almond extract. Beat on #3 speed	for 2 minutes. Stop mixer, scrape beaters. Add three eggs and extra yolk all at once to mixture. Beat two minutes longer. Scrape bowl while beating. Line well greased and lightly floured 10-inch tube pan with chopped nuts and cherries. Add batter.	Bake in 375° oven for 50 minutes or until cake tester comes out clean. Unmold and cool. Yields about 12 large wedges.
Combine Veg-All, butter, onions, soup, sour cream and cheese. Stir well. Pour into 2 1/2-quart casserole dish. Crush corn flakes. Heat 1/2 stick of butter and stir into corn flakes, then press down onto casserole and bake at 350° for 5 to 10 minutes.
Beat eggs; add sugar, lemon rind, nutmeg, cloves, salt and baking powder and 2 cups flour; mix well. Add 1 cup flour at a time and stir by hand until too hard to stir, then work in rest of flour on board. Take small portions of dough and form into rolls about 1/2 to 3/4-inch thick. Cut in 1/2-inch lengths; roll into balls between palms. Bake on greased cookie sheet about 8 minutes in a 350° oven.
Spread 1 large container cream cheese into a 13 x 9-inch glass pan. Top with 1 can Hormel chili and spread evenly. Sprinkle cheese over chili. Microwave approximately 4 to 6 minutes, turning several times until heated thoroughly. Serve with white corn nachos.
In a 6-quart pot, place oil. Brown roast on all sides. Cut off fat. Stir in mushroom soup mix and 1 cup water. Reduce heat to low. Cover and cook 2 hours. Add vegetables. Cover and cook 45 minutes or until roast and vegetables are tender. Recover roast. Stir flour and remaining 1/4 cup water until smooth. Mixture boils and thickens.
Lord, in the quiet of this morning hour I come to Thee for grace, for wisdom and power. To view the world today through love filled eyes. Be patient, understanding, gentle, wise. Let me so kindly be, so full of cheer. That all I meet may feel Thy presence ever here. Clothe me in Thy beauty, this I pray. Let me reveal Thee Lord through all the day. Amen.
In a punch bowl, combine Chablis and pineapple juice. Peel and thinly slice kiwi. Slice fresh strawberries. Add kiwi and strawberries to punch and brandy, if used. Add ice cubes. Serve immediately.
Pour rice into glass 1 1/2-quart baking dish. Add water to chicken broth to make 2 cups. Pour into saucepan and bring to a boil. Remove from heat. Stir in butter until melted. Pour over rice. Cover tightly. Bake in a 375° oven until rice is tender and liquid is absorbed, about 30 minutes. Stir in salt and parsley. Bake, uncovered, 5 minutes longer. Serve at once.
Mix ingredients together, topping out with grated cheese and Chinese noodles to cover entire casserole. (Crushed potato chips may be substituted for Chinese noodles, if desired.) Bake at 350° for 20 minutes or until bubbly.
Mix rice and the three soups together. Spread the bottom of a 9 x 13-inch or bigger dish or pan. Salt and pepper. Lay on top of rice. Bake in 350° oven for 1 1/2 hours or until done and chicken is brown. Test at 1 hour for doneness.
Mix cream cheese and sour cream until smooth. Add sugar and vanilla, blend until smooth with cream cheese mixture. Fold grapes into mixture. Sprinkle brown sugar on top of mixture. Top with pecans.
In skillet, saute beef until brown; drain and season. Stir in spaghetti sauce. Cook noodles according to directions; drain and separate noodles. In a 9 x 13-inch baking dish, spread a thin layer of sauce. Top with 1/3 of the noodles. Top with a layer of 1/3 of the Ricotta, 1/3 of the Mozzarella, 1/3 of the meat sauce and 1/3 of the Parmesan cheese. Repeat layering 2 more times, ending with Parmesan cheese. Bake at 350° for 45 minutes.
Add margarine and sugar to Ritz crackers. Press firmly into 9 x 13-inch dish but be sure and reserve some for garnishing. Blend orange juice and Eagle Brand milk together; stir in Cool Whip. Fold in mandarin oranges. Pour mixture over crumb crust. Sprinkle Ritz cracker crumbs over top. Refrigerate or freeze until time to serve.
Stir together first 5 ingredients; pour into lightly greased 13 x 9 baking dish or 6-8 individual baking dishes.
Cook chicken in a light amount of oil or chicken stock until it changes color. Drain liquid or oil and put back in pan. Now add Ro-Tel and cook chicken until nice and tender. The ground beef will be similar except let cook in its own juice until nice and brown. Drain. Add Ro-Tel and cook a few minutes.
Mix orange juice, vinegar and oil to marinate chicken while preparing the rest of the ingredients. Add mayonnaise or	salad dressing to moisten. Pecans are optional.	Wonderful!
Cook spaghetti according to directions. Cool. Chop vegetables into salad-size pieces. Mix noodle and Salad Supreme. Add vegetables. Add salad dressing. Toss and chill.
Stir together the oats, flour, 1/2 cup cheese and butter. Press onto a greased pizza pan. Bake in a 400° oven for 8 to 10 minutes. Cool. Beat the cream cheese until smooth. Blend in whipping cream, powdered sugar and vanilla; beat until thickened. Spread cream cheese mixture onto crust. Arrange fruit pieces into attractive pattern onto pizza. Sprinkle with additional Cheddar cheese, if desired. Refrigerate until serving time. Makes one 12-inch pizza.
Preheat oven to 350°. Lightly spray a 2-quart casserole dish with vegetable oil spray. Wash, peel or leave unpeeled and cube potatoes into 1-inch pieces. Place potatoes in dish. Cube margarine and place in dish with potatoes. Add onion. Salt and pepper to taste. Cover and bake for approximately 40 minutes or until fork-tender.
Chop all vegetables and mix well. Mix all together, except cabbage. Add 2 teaspoons salt and let stand for 1 hour. Drain off water and then mix in cabbage. Stir up good. Add vinegar and sugar. Boil 15 to 20 minutes. Pack into jars and seal.
Mix sugar, sour cream, butter and salt in a skillet. Cook, stirring constantly, until brown as you like. When brown enough, stir in flour. Let cool some. Pour in sweet milk. Put back and heat. Let cook until it begins to thicken. Then add egg yolks (well beaten). Let cook until thick as you like. Pour into a baked pie crust. Put egg whites on top. Bake 20 minutes at 350°.
Mix instant pudding and 2 cups milk. Let this mixture set for 15 minutes or until cool. Add sour cream and Cool Whip to pudding. Layer pudding on a 9 x 13-inch pan, then bananas and then wafers. Keep refrigerated until served.
Press together 3 cups flour, confectioners sugar and butter and bake at 350° for 25 minutes. Combine remaining ingredients and top. Bake at 350° for 25 minutes. Cool and frost.
Heat oven to 425°. Melt 1 tablespoon butter or margarine in skillet. Add onion and cook 2 to 3 minutes. Remove from heat. Add flour and whisk to blend. Stir in Worcestershire, garlic, clams and clam liquid, stirring constantly. Cook over low heat until thickened. Boil 1 minute, stirring. Let mixture cool. Flatten bread with rolling pin. Spread each slice with clam mixture. Roll like jelly roll, cut in half. Place on baking sheet and brush with melted butter.
Cream together oleo and sugar. Add eggs, Bisquick, milk and vanilla. Add 2 cups mashed mirliton. Pour into greased 12-inch pie plate. Bake 55 minutes at 350° or until brown. Serve hot or cold.
In a large heavy saucepan, brown the rhinoceros in the butter. Add the garlic, onions, parsley and seasonings and saute until the onions are golden. Reduce the heat and add the chicken stock. Simmer for 4 days. Just before serving, add the orange zest and flour to thicken the chicken stock. Serve over fluffy rice with a tossed green salad and French rolls.
Cream sugar and butter (or margarine). Add eggs, one at a time, beat well after each one. Add flour and cream alternately. Add vanilla. Pour in greased and floured tube pan. Place in cold oven and bake at 325° for one hour and fifteen minutes.
Bring butter and water to boil. Stir in flour. Cool and add eggs one at a time (beat with wooden spoon). Spread in a 13 x 9-inch ungreased pan. Bake 35 minutes at 400°.
Empty syrup from canned pears into a small bowl. Add a few drops of food coloring to syrup. Soak pear halves in syrup until tinted green.
Mix jello and cream cheese with hot water. Let set. Mix Cool Whip and pineapple into jello mix. Let set.
Mix. Pour in 9-inch unbaked pie shell. Bake 10 minutes at 400°. Reduce to 350° and bake until done, about 40 minutes or until set.
Wash daal. Put daal and water on stove. Add salt to taste and chicken broth seasoning. Add red pepper and tomatoes. Bring to a boil. Reduce heat and cover for 20 minutes. In a fry pan, cook 1 garlic clove, onion, oil, red chillies and bay leaves. Pour cumin over daal; pour over fry pan and back to original pan. Add Worcestershire sauce, soy sauce and sugar when ready to serve.
Cut bacon into thirds. Wrap chestnuts with bacon and secure with a toothpick. Place in a 9 x 13-inch baking dish. Bake at 350° for about an hour. Drain off grease.
Mix sour cream and Cool Whip. Add dry Jell-O and mix well. Stir in drained pineapple. Place in large dish and top with mandarin oranges.
Blend together the first 3 ingredients and salt. Stir in shrimp and celery. Chill thoroughly.
Peel and cube potatoes into bite-sized pieces. Boil until done (soft). Do not overcook. Let cool. Add mayonnaise, eggs, onion and other spices. Serve.
Place chicken on waxed paper and pound to flatten. Place one slice of Monterey Jack and 1 tablespoon of chiles on each breast; wrap breasts around filling and secure with a toothpick.
Cut tomatoes in half and arrange in shallow baking dish with sides touching (cut sides up). Sprinkle with sugar. Combine cheese, bread crumbs, pepper and tarragon. Mix well. Spoon evenly over tomatoes. Bake, uncovered, in a 375° oven for about 1/2 hour or until tomatoes are just soft when pierced with a fork. Great with meat loaf or fish.
Mix cracker crumbs, Parmesan cheese, garlic, salt and oregano in a flat pan suitable for dipping chicken. In another pan, mix beaten eggs and milk. Dip chicken breasts into the egg, then dip firmly into the breading mixture, patting chicken so crumbs adhere.
Combine first 4 ingredients and form in 3 to 4-inch balls. Roll in nuts. Delicious with crackers.
Drain and bone sardines. Place on lettuce leaves. Mix other ingredients; pour over sardines and serve.
In large clear glass bowl, layer spinach, tomatoes, mushrooms, eggs and cheese. Chill until serving time. In medium bowl, combine buttermilk, sour cream, onion, garlic, mustard and pepper. Chill until serving time.
Fry hamburger and drain. Add taco mix. Cook yellow rice and put on top of hamburger in casserole dish. Take can of Ro-Tel tomatoes and Velveeta cheese and melt together. Pour over rice and hamburger. Take Doritos and crumble on top. Bake at 350° until chips are brown and casserole is bubbly inside.