HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine chocolate and water in saucepan. Cook over low heat until melted, stirring often. Remove from heat stir in butter cool until desired consistency.
Shred cabbage in large bowl, cut onions and mix with cabbage. Add sugar, oil, vinegar, salt, celery seed and mustard together. Bring to boil, pour over cabbage and onions while hot. Mix well. Put in refrigerator. Keep for weeks.
Beat shortening and sugar together. Beat the eggs until fluffy and add, then add sour cream and flavorings. Sift dry ingredients and mix well with other ingredients. Place in refrigerator overnight. Keep cool while working with. Bake for 10 to 12 minutes at 350°.
Mix all ingredients with enough milk until it will roll out to desired thickness. Brush with milk or Wesson oil. Sprinkle with salt. Cut into squares. Prick with fork. Place on cookie sheet. Bake at 350° until brown.
Beat egg yolks and add condensed milk. Add lime juice and equivalent of 1 beaten egg (fold in). Put in pie crust (or graham crust) already prebaked. Add the rest of the egg whites on top. Bake in 350° for 12 to 15 minutes.
Soak peeled and quartered potatoes in cold water. Drain water from potatoes. Sprinkle with salt and pepper. Combine flour, Parmesan cheese, garlic salt, pepper, parsley and paprika in plastic bag or lunch bag. Shake potatoes in bag to coat. Place in 9 x 13-inch cake pan with melted oleo. Sprinkle paprika. Bake for 45 minutes at 350°; turn with spatula and continue baking for a 30 minute period. Add paprika again after turning.
Let butter soften at room temperature. Mix with sugar thoroughly. Add eggs, one at a time, beating well after each one. Then alternately add flour and cream to sugar mixture. Add vanilla. Pour into a greased and floured Bundt pan. Bake at 300° for 1 hour and 10 minutes. Check after 50 minutes, as all ovens differ. Invert on wax paper or wire rack and let cool.
Mix ingredients together. Pour into Bundt pan or sheet cake pan. Bake at 350° for 60 minutes.
Cook chicken until tender. Debone and place in casserole dish. Add soups and mix. Top with crackers and dot with butter. Bake until bubbly at 350°. Serves 7.
Boil pieces of chicken until tender; reserve 1 cup of broth. Remove bones; cut chicken in bite size pieces. Combine chicken, enchilada sauce, mushroom soup, onion, garlic, salt and pepper. Line a greased baking dish with part of corn chips. Add chicken mixture and sprinkle with grated cheese. Cover with remaining chips. Add reserved chicken broth. Bake at 350° for 30 minutes.
Preheat oven to 375°. Sift flour with baking soda and salt; set aside. Beat margarine with peanut butter, brown sugar and 1/2 cup of the sugar. When creamy, beat in egg and vanilla. Add flour mixture to peanut butter mixture one half at a time, beating well after each addition. Put remaining 1/2 cup sugar in bowl. Roll dough in balls size of a walnut and roll in the sugar. Place 1 inch apart on ungreased baking sheet. Bake 10 minutes. Remove pan from oven and lightly press a chocolate kiss on top of cookie. Return to oven and bake 2 to 4 minutes more.
Take 2 strips of bacon, snip and fry crisp. Drain off most of fat. Leave enough in pan to saute onion until transparent. Rinse and squeeze moisture out of sauerkraut. Add diced, unpeeled apples and brown sugar. Put lid on and simmer for an hour or more. This is great served with braised pork ribs or pork chops.
Cook zucchini in boiling water about 2 to 3 minutes. Drain well. Cook meat, onions, garlic and seasonings in a large skillet until onions are transparent. Stir in rice and tomato sauce. Blend cottage cheese and egg. Arrange half of zucchini slices in a buttered shallow 2-quart casserole. Spoon on meat mixture. Spread cottage cheese over meat mixture. Top with remaining zucchini and sprinkle with Cheddar cheese. Bake at 350° for 20 to 25 minutes or until hot and bubbly. Serves 6.
Heat oven to 350°. Lightly spray a 9-inch pie pan with nonstick spray. Place all ingredients in blender. Blend 1 minute. Pour into pie pan and bake for 50 minutes or until center is puffed up. Makes 8 servings, 114 calories per serving.
Beat eggs, oil, sugar and vanilla. Continue beating until smooth, thick and foamy. With a spoon, stir in zucchini and well drained pineapple. Combine flour, soda, salt, baking powder, spices, nuts and raisins. Stir gently until zucchini mixture is well blended. Divide batter into two 5 x 9-inch loaf pans, greased and dusted with flour or lined with wax paper. Bake at 350° for 1 hour or until pick comes out clean. Cool in pans 10 minutes and remove from pans.
Brown hamburger in 10-inch skillet. Drain fat; add nutmeg. Add vegetables and water. Sprinkle with 1/2 teaspoon salt and pepper. Cover. Turn to low heat and cook until vegetables are tender, about 30 minutes. Serve immediately.
On a round pizza pan, pat rolls to fit pan, fluting edges. Layer sausage, cheese and hash browns. Blend eggs and milk and drizzle over top. Bake at 325° for 20 to 25 minutes. Cut in wedges or slices to serve.
Beat egg slightly in large bowl. Add crumbs, onion, garlic, 3/4 tsp. Italian seasoning, salt and 1/8 tsp. pepper. Mix in meat. Shape into 24 one inch meatballs.
Preheat oven to 350°. In large mixer bowl, beat 3/4 cup margarine and sugar until well blended. Add flour and mix well. Press on bottom of ungreased 13 x 9-inch baking pan. Bake for 15 minutes or until lightly brown.
Mix together cream cheese and powdered sugar. Then add remaining ingredients. Serve with gingersnaps! (Graham crackers or vanilla wafers may also be good choices.) Be creative!
Wash mushrooms; dry on paper towel. Chop fine; saute with onion in butter until tender and most of liquid has evaporated. Remove from heat; stir in flour and gradually stir in milk. Add salt and pepper. Cook, stirring, until thickened. Let cool. Cut bread into rounds. Spread with mixture using about 1 tablespoon per round. Sprinkle with cheese. Freeze until firm. Put on foil tray freezer wrap and seal. To serve, put on cookie sheet; broil about 8 inches from broiler for 5 minutes or until brown. Garnish with olive slice.
Preheat oven to 425°. Grease 8 x 8-inch baking pan. Mix with fork, flour, cornmeal, sugar, baking powder and salt. Beat in another bowl egg, milk and butter or margarine. Pour all at once into flour mixture. Stir just until flour is moistened, then pour into pan. Spread batter evenly and bake 25 minutes, until golden.
Pour Jell-O powder over fruit cocktail. Mix well. Add other ingredients and mix well. Chill before serving for an hour or two. Put in large bowl.
Dissolve jello in 4 tablespoons ice water and add 1 cup boiling water. Let cool in refrigerator. Add salt, sugar, pineapple, nuts and juice. Congeal slightly. Whip 2 envelopes Dream Whip and add to jello mixture. Pour over bite size pieces of cake in two layers and cover with coconut.
Crumble together the flour, salt and shortening. This mixture can be kept in the refrigerator a long time for future use. To continue, beat together the egg, vinegar and water, and add to the flour mixture, adding more water if needed to handle well. Refrigerate for at least 15 minutes before rolling out. This makes 4 pie crusts.
Mix all fruit and vanilla pudding at least 2 hours before serving. When ready to serve, add and mix the Cool Whip into fruit and serve. Is good dipped over servings of yellow or white cake.
Dissolve cherry Jell-O and hot water in medium bowl. Then add cold water, lemonade, orange juice, cranberry juice and brandy.
In a small bowl, mix cocoa with boiling water. Cool completely. Preheat oven to 350°. Grease and flour 3 (8-inch) pans; set aside.
Whip the cream just until it starts to thicken, then add pudding, milk and vanilla. Whip all together until thick. Fill puff shells.
Prepare noodles as label directs. Meanwhile in 10-inch skillet over medium heat, cook ground beef, onions and dill until meat is browned. Stir in undiluted soup, sour cream, salt, pepper and 1/4 cup water. Cook until heated through. Serve over hot noodles. Makes 4 servings.
Season pounded chicken breasts lightly with salt and freshly ground pepper. Place 2 to 3 asparagus spears on each chicken breast half. Roll up tightly; secure with toothpicks, if necessary. Set aside. Combine flour, garlic, 1/2 teaspoon salt, 1/4 teaspoon thyme and paprika. Roll chicken in this mixture. Place onions and tomatoes on bottom of 13 x 9 x 2-inch pan, reserving 8 slices of each for top. Place chicken breasts over vegetables; top with reserved onion and tomato slices. Combine broth with remaining salt and thyme; pour around chicken. Cover pan loosely with foil. Bake at 350° for 30 minutes, basting every 10 minutes. Uncover and bake until tender, about 10 to 15 minutes. Yield: 8 servings.
Cream the first 3 ingredients; blend in flour. Spread dough onto bottom and sides of 9-inch spring-form cake or torte pan (ungreased).
Preheat oven to 350°. Beat the margarine or butter and sugars until creamy. Add eggs and vanilla and beat well. Combine the flour, baking soda and salt. Add to margarine mixture, mixing well. Stir in oats, caramel pieces and pecans; mix well. Drop by rounded tablespoonfuls onto ungreased cookie sheet. Bake 10 to 12 minutes or until light golden brown. Cool 1 minute on cookie sheet; remove to wire rack to cool completely. Makes about 4 dozen cookies.
Boil cocoa, sugar, milk and butter for 1 minute and remove from stove. Add peanut butter, uncooked oatmeal and vanilla. Beat until greasy. Pour in greased pan and cut when cool.
Put cabbage into 2-quart baking dish. Fry hamburger and onion. Drain off all grease. Add salt, pepper, rice, soup and water. Simmer for 10 minutes. Pour on top of cabbage. Do not mix it. Bake at 325° for 2 hours, covered. You can grate cheese on top before baking, if desired.
Combine chicken, celery, apple and toasted almonds in a large bowl. Sprinkle salt and pepper over mixture. Add sour cream and mayonnaise. Mix thoroughly. Chill well before serving. Serves 4 to 6.
Combine sugars, corn syrup and water in saucepan. Cook, stirring until sugar is dissolved. Cook without stirring to 300° on candy thermometer. Remove from heat; add salt, butter and soda and stir just to mix. Add nuts and turn into shallow greased pan. Let stand for a minute or so and then pull quite thin. When cold, break up.
Mix all ingredients together.	Bake for 1 hour at 350° in a 9 x 13-inch casserole dish.
Bring cream cheese to room temperature: add some milk or cream to soften and make smooth. Add a little seasoned salt and pepper to taste and some parsley. Mince garlic and add as much as you like. Mix well, top with a bit more parsley or paprika for garnish, refrigerate several hours or overnight. Serve with your choice of crackers or bread.
Boil chicken. Pick chicken in pieces. Crush 1/2 bag of Doritos and place in bottom of 9 x 13 dish. In separate bowl, mix soups and chili powder together then stir in Ro-Tel. Pour over Doritos. Layer chicken over soup mixtures. Crush rest of bag of chips and sprinkle on top of mixture. Sprinkle cheese all over the top. Bake at 350° for 35 to 40 minutes.
Press half of crumbs in a greased 9-inch baking pan. Add 4 cups diced rhubarb. Combine second mixture and cook until thick and clear. Pour over rhubarb. Top with remaining crumbs. Bake at 350° for 1 hour. (May top with whipped cream.)
Mix and shape into 1-inch balls. Heat soup and consomme until hot and blended. Add meatballs and simmer, uncovered, for 30 minutes.
Wrap each wiener in bacon. Use toothpick to hold in place. Put in crock-pot and sprinkle brown sugar on top. Cook on low for 3 hours.
Preheat oven to 500°. Put rice in a 3-quart or larger casserole.	Add boiling water and salt and pepper. Cover. Place casserole in oven. Shut off oven and forget it until morning. Refrigerate and heat before serving. Can also be frozen.
Prepare dinner as directed on package. Add remaining ingredients; heat thoroughly, stirring occasionally. Makes 4 to 6 servings.
Whip asparagus juice in cream cheese. Add mayonnaise and well-mashed asparagus. Set aside. Dissolve gelatin in boiling water and cool. When cool, combine ingredients and add extract and sliced almonds. Refrigerate until firm. Cut in squares to serve. Excellent with chicken dishes. Serves 20.
Combine all ingredients. Heat in saucepan over low heat. Serve in fondue pot or on warming plate with large corn chips or tortilla chips.
Mix all ingredients. Pour into 2-quart casserole dish. Bake at 325° for 50 to 60 minutes.
Cream oleo and sugar. Add eggs and vanilla and beat well. Stir dry ingredients together and add alternately with sour cream. Pour half of batter into 9 x 5 x 3-inch loaf pan lined with greased foil. Spoon half of nut filling over batter. Add remaining batter and top with rest of nut filling. Bake at 350° for one hour or until tester comes out clean. Dust with powdered sugar before serving.
Score ham in about 1-inch squares. Place in roasting bag and put in roasting pan. Melt glaze in microwave slowly. Pour over ham. Bake at 300° for 3 hours.
Cook pasta according to package directions; drain. Lay flat on foil to cool. Heat oven to 350°. In skillet, heat oil. Add onion; cook, stirring frequently until tender. Add tomatoes and tomato paste. Heat to boiling; reduce heat. Simmer 5 minutes, stirring to break up tomatoes; set aside.
In large bowl mix everything but topping. Place mixture in 9 x 13-inch casserole dish.
Mix all ingredients quickly. Pour into pie shell. Bake in a 350° oven for 45 minutes.
Dice garlic. Rough chop all veggies. Mince fresh herbs, except mint.
Blend first 4 ingredients together. Next add following 4 ingredients to the first ingredients. Next fold in apples and walnuts. Bake in a greased and floured tube pan for 55 to 60 minutes at 375°.
In a heavy 4-quart saucepan, melt butter. Add sugars and milk. Cook over medium heat. Bring to a boil; stir occasionally. Cook for 15 minutes after boiling begins, stirring constantly.
Mix the flour, sugar, baking powder, salt and chocolate chips. Mix well; make a well in center. Beat the egg; mix in the oil, milk and mashed bananas. Stir only to moisten; batter will be lumpy. Fill muffin cups 3/4 full. Bake at 400° for 20 to 25 minutes. Makes 12 to 14 muffins.
Break bread into fine pieces. Mix bread pieces with tomatoes and stir. Add other ingredients; mix well. Bake in oven at 400 ° for one hour or until thick.
Mix all ingredients and pour into greased pan, 9 x 9. If you double recipe, pour into a greased 9 x 13 dish. Bake at 450° for 20 minutes. Ovens may vary; should be golden brown.
Preheat oven to 350°. In bowl, toss ham with parsley and 1/8 teaspoon pepper; set aside. Grease 6-cup ring mold with cooking spray. Break 6 eggs into mold. Spoon ham mixture over eggs; break remaining eggs over ham. With cooking spray, crease piece of aluminum foil; arrange over mold. Place mold in roasting pan. Pour hot water in pan to come halfway up side of mold. Bake egg ring 45 minutes until set.
Melt together butter, chocolate chips and peanut butter over low heat. Pour Crispix into melted mixture. Mix just until Crispix is covered with mixture. Put powdered sugar in big brown bag (grocery sack). Add Crispix mixture. Fold bag down and shake until mixture is coated with powdered sugar. Makes 4 1/2-quarts. "Crispix" is a must for this recipe.
Cut corn off cob and scrape cob. Add salt, pepper and sugar. Add water. Pour corn mixture into a hot skillet that contains the bacon drippings. As corn cooks, add butter. Cook on medium heat until corn thickens. Reduce heat and let cook for about 30 minutes.
Mix ingredients in order listed. Form into balls. Flatten with fork to make an imprint. Sprinkle with sugar or decorate with pecans, cherries or icing in your favorite flavor or design.
Combine ingredients and chill well. (Faye likes more ketchup, more red pepper and less celery and so do I.)
Brown ground chuck. Add onions and brick of chili. Cook until melted and mixed. Add salt and pepper and cook thoroughly. Add catsup and cook until hot.
Mix flour, salt and pepper. Coat chicken with flour mixture; shake off excess flour. Heat oil in 10-inch skillet over medium-high heat. Cook garlic, mushrooms and parsley in oil for 5 minutes, stirring frequently. Add chicken to skillet. Cook uncovered about 8 minutes, turning once until chicken is brown. Add wine/chicken broth. Cook uncovered 8 to 10 minutes, turning once until chicken is no longer pink in center.
Clean and cut broccoli into bite size pieces. Thinly slice or dice the onion. Drain water chestnuts. Combine broccoli, raisins, onion and water chestnuts. Stir together Miracle Whip, sugar and vinegar. Mix together with combined vegetables 1 hour before serving. Fry, drain and crumble bacon into pieces; add when ready to serve. Refrigerate.
Combine all ingredients in 2-quart saucepan and heat almost to a boil. Lower heat and cook for 10 to 15 minutes. Cool. Use for chicken spareribs or chops.
Brown and drain hamburger and onion. Add V-8 juice, tomatoes, tomato sauce and spaghetti mix. Cook lasagna noodles; drain. Let sauce simmer, then layer sauce, noodles, cottage cheese and cheeses. Repeat, ending with hamburger sauce. Bake at 350° for 1 hour.
Mix egg, water, salt, sesame seed and flour. Dip chicken, which has been skinned, boned and cut into 1 x 1 1/2-inch pieces, into batter; drain. Put oil into heavy pan or deep fryer. Heat to 375° and carefully add chicken, 1 layer at a time. Fry 3 to 4 minutes or until golden. Drain. Serves 6.
In large saucepan, cook macaroni as directed on package, adding potatoes and green beans during last 5 to 7 minutes of cooking time. Cook until vegetables and macaroni are tender; drain. In large bowl, combine vegetables and macaroni with olive oil; toss lightly. Refrigerate until chilled, about 1 1/2 hours. Add tuna and green onions to macaroni mixture. Add salad dressing; stir gently to coat.
Saute the onion lightly (not dark) in bacon drippings, about two tablespoons. Add the sauerkraut, water, caraway seed and sugar. Cook slowly, about 1 hour, until tender. Add more sugar to taste.
Sift flour, baking powder and salt; set aside. Combine 1/2 cup orange juice and 1/4 cup oil in 1-cup measuring glass. Beat unsalted butter and sugar in mixer. Beat egg yolks, warmed to room temperature, one at a time until light and fluffy. Beat in orange marmalade and orange peel. Add juice mixture alternately with dry ingredients until just blended. In clean mixer bowl, beat 4 egg whites at room temperature until stiff, then gently fold into batter. Spoon into prepared muffin pan and bake 20 minutes or until golden brown at 375°. Makes 2 dozen.
Grease a 9 x 13-inch pan. Dissolve Jell-O in boiling water in a large bowl. Melt ice cream in Jell-O water. Put layer (about 2/3) of cookie crumbs in pan. Carefully spoon Jell-O-ice cream mixture over crumbs. Sprinkle remaining cookie crumbs on top. Refrigerate 8 hours or more.
In a 1 1/2-quart casserole, combine cream of mushroom soup, milk and black pepper. Stir in French fried onions and green beans. Bake uncovered at 350° for 30 minutes or until hot. Top with remaining onions. Bake 5 more minutes until golden brown.
Boil chicken. Pick off bones and set aside. Saute pepper, onion, celery and mushrooms in margarine. Cook spaghetti, drain and stir in Velveeta cheese while hot. Stir until melted. Add sauteed onion, pepper, celery and mushrooms to spaghetti and cheese mix. Add Ro-Tel tomatoes and chicken. Bake in oven at 350° for about 15 to 25 minutes until hot enough.
Combine and stir all ingredients and put in greased pans. Bake at 350° for 1 hour. Makes 2 loaves.
Mix first 3 ingredients together. Add peanuts. Drop by spoonfuls on wax paper and refrigerate.
Cream butter and cream cheese. Add sugar and cream again. Add eggs one at a time, beating after each addition. Add flavoring. Combine salt and flour. Add to creamed mixture. Bake in a tube pan for 1 hour and 15 minutes at 350°.
Soften yeast in warm water. Scald milk. Place sugar, salt and shortening in large mixing bowl and add milk. When mixture cools, add flour to make a thick batter. Mix well. Add softened yeast and eggs. Crumble basil, thyme and oregano (not necessary if spices are in spice cans). Add to batter with nutmeg. Beat well. Add enough more flour to make a soft dough. Turn out on lightly floured board and knead until smooth. Place in greased bowl. Cover and let rise in warm place until doubled in bulk, about 1 1/2 hours. When light, punch down. Divide dough into two equal portions. Shape each into a smooth ball. Let rest 10 minutes. Shape into loaves. Place into greased bread pans. Let rise until doubled in bulk. Bake in moderate oven, 375°, for 35 to 40 minutes.
Mix all ingredients together at medium speed. Fill greased muffin cups 2/3 full. Bake at 400° for 20 minutes or until lightly browned on top. Serve hot with butter.
Bring soup to a boil; add cream cheese. Take off the stove. Beat. Add gelatin. Let cool 10 minutes. Add onions, celery and mayonnaise. Put in refrigerator until it begins to thicken (watch carefully). (It will thicken in less than 30 minutes.) Put 1/2 of shrimp into the bottom of greased mold. Put other 1/2 into shrimp mixture and put into mold.	Refrigerate.
Combine apples with sugar, honey, flour, cinnamon, nutmeg and juice. Spread nuts over pastry shell. Add apple mixture. Cover with topping. Bake.
Sift flour, cocoa, baking soda and salt and set aside. Cream butter, oil and sugar in mixing bowl until light and fluffy, using electric beater at medium speed. Beat eggs in one at a time. Blend in vanilla and dry ingredients alternately with buttermilk to creamed mixture, beating well after each addition. Stir in zucchini. Pour in a 13 x 9-inch pan. Sprinkle with chips and nuts. Bake at 325° for 55 minutes.
Heat water in the bottom portion of a double boiler at a very low temperature. Place white chocolate in top of boiler with oil. Allow to melt very slowly. In another small saucepan, heat milk just to boil point; add to melted white chocolate. Add vanilla, about 4 drops of red food coloring and extract. Using a plastic spatula, pour onto waxed paper-lined cookie sheet and spread thin (1/4 inch to less than 1/2 inch thick). Let cool several hours. Cut into 1 inch squares.
Add together the sugar, cornstarch and salt. Cook until thick. Spread the cream cheese softened with milk over the pie shell. Place some sliced strawberries on top of cheese. Put thickened strawberries on top. Cover with whipped cream or Cool Whip. Garnish top with sliced strawberries.
In a large pot, saute shallots and garlic and then add all other ingredients. Cover pot and steam over medium heat until shells open (about 5 minutes). Serve in bowls with broth poured over and lots of crusty bread.
With electric mixer, mix cream cheese and sour cream until smooth. Blend in (by hand) salsa. Pour into 9 x 12-inch glass dish. Shred lettuce and sprinkle on top of mixture. Top with remaining ingredients. Serve with chips.
Bake cake as directed. While warm, punch holes in top with spoon handle. Mix Eagle Brand milk with cream of coconut. Saturate cake. When cool, spread Cool Whip, then cover with coconut.
Mix all ingredients except cherries. Place in tube pan; put cherries on top. Bake one hour or longer at 200 degrees.
Combine fruit pieces in a bowl. Gently toss with yogurt to coat. Cover and chill several hours. Makes 6 (1 cup) servings.
Preheat oven to 350°. Mix all ingredients (except buns) in large bowl. Spoon into buns; wrap in foil. Heat in oven for 25 minutes.
Mix all together and put in bowl. Sprinkle coconut on top and leave in refrigerator overnight. Add cherries and mandarin oranges on top for color.
Mix together shortening, sugar, molasses, egg and cold water. Dissolve baking soda in the hot water and stir in. Combine flour, ginger, cinnamon and salt together; add to molasses mixture, mixing thoroughly. Bake at 400° for 12 minutes.
Beat eggs and melt butter. Add together with flour, sugar and seasoning. Add corn and milk fast. Pour in greased baking dish. Bake at 350° for about 1 hour.
In small bowl, combine garlic and salt; rub with garlic mixture on grill rack. Place chicken, skin side down, directly above medium coals. Grill, uncovered, 1 hour or until tender; brush with barbecue sauce and serve.