HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix chocolate cake mix according to package directions. Add pudding mix, sour cream and vanilla extract. Toss chocolate chips (and nuts) with 2 tablespoons of cocoa powder. Add to first mixture. Grease cake pan with Crisco and cocoa powder. Pour mix into pan. Bake at 350° to 375° for 1 hour or until a toothpick in center of cake comes out clean.
Mix together cucumbers, onions, peppers and salt; then refrigerate for 2 hours. Drain.
Butter a large baking sheet or cookie sheet. In microwave-proof bowl (allow room for expansion), combine peanuts, sugar, corn syrup and salt. Microwave on High until mixture bubbles vigorously, about 6 minutes (cooking time may vary slightly due to the differences in microwave power). Remove mixture from microwave and stir in butter and vanilla. Return to microwave and cook on High until candy turns light gold color (about 3 minutes). Remove bowl from microwave (carefully, it's hot!). Working quickly, add baking soda to mixture and stir briskly. The mixture will foam up. Immediately pour onto buttered baking sheet and shake from side to side to spread brittle as thin as possible. Let stand until cold and hard (about 45 minutes). Break into pieces and store in airtight container at room temperature for up to a month.
Cut wieners in about 1 1/2 inch pieces. Put in crock-pot with grape jelly and barbecue sauce. Simmer 4 or 5 hours in crock-pot.	 Serve	 with	favorite crackers. Good for parties.
Scrub and rinse sweet potatoes and peel. Cut into 3/4-inch strips. Dry potatoes on paper towel. Fry in deep oil until golden brown. Drain on paper towels.
Chill punch bowl. Mix sugar and Curacao thoroughly in pitcher. Stir in cognac and cherry juice. Pour into bowl. Place sherbet in center of bowl. Slowly add champagne, then fruit slices. Do not stir after champagne is added. Yields 25 punch cups.
Brown ground chuck and drain. Add taco seasoning mix (follow steps on back). Add refried beans to taco meat. Heat all together. Pour dip into baking dish and top with shredded cheese. Cook, uncovered, at 350° for 10 minutes.
Cream butter and sugars. Blend in eggs, water and vanilla. Add dry ingredients. Cover and refrigerate 2 hours. Open a package of Rockwood chocolate mint wafers. Enclose each wafer in 1 tablespoon of dough. Place pecan on top. Bake in 375° oven for 10 to 12 minutes.
Melt butter and cocoa together in microwave for 1 minute. Add eggs, sugar, flour and vanilla. Mix thoroughly. Pour into 9-inch pie. Bake at 350° for 30 minutes. Let stand for 1 hour. Slice and enjoy with cold milk.
Combine first 6 ingredients; pour in a greased pan. Bake at 350° until a golden brown. Combine evaporated milk, sugar and margarine and cook over low heat until butter melts; pour baked cake. Mix together pecans and coconut; sprinkle over top of cake.
Combine ground beef, Parmesan cheese, bread crumbs, milk and egg. Shape into twenty meatballs. Brown well in two tablespoons oil. Drain excess fat. Sprinkle meatballs with flour and stir gently to coat. Cut tomatoes into bite-size pieces. Combine tomatoes and their liquid with Heinz 57 sauce and salt. Pour over meatballs. Simmer, uncovered, for 25 minutes. Serve over cooked noodles.
Preheat oven to 400°. Melt 2 tablespoons oleo in ovenproof dish. Saute onion and garlic until onion is translucent. Add the rice and stir to coat all the grains with butter. Sprinkle with curry powder and coriander; stir to blend. Stir in broth. Cover with close-fitting lid and bake exactly 17 minutes. Add remaining oleo.
In a 1-quart glass dish, combine brown sugar, salt, spices and water. Cook, uncovered, 2 minutes, stirring once. Add 1/2 cup nuts to syrup mix. Stir with fork until coated, then lift out nuts with fork to drain excess syrup and place in single layer in oblong glass dish. Cook, uncovered, 4 minutes or until syrup on nuts begins to harden slightly. Transfer nuts to waxed paper to cool until crisp. Will keep 6 to 8 weeks. Wonderful!
Mix all ingredients in order. Pour into greased and floured 9 x 13-inch pan.
Sprinkle chicken breast generously with pepper and chicken soup mix. Coat a large skillet with oil. Place skillet over medium heat until hot. Add chicken to skillet and cook 2 to 3 minutes on each side or until lightly browned.
Cook (steam) squash and drain. Add carrot, onion, pimento, soup, sour cream, salt and pepper to taste. Melt margarine, add dressing and line bottom of casserole dish with half of dressing.	Pour squash mixture over this and top with remainder of dressing. Bake at 350° for 30 minutes.
Spray a 9 x 11-inch casserole dish with Pam. Crush Tostitos and spread in bottom of dish. Add diced chicken. Blend remaining ingredients except cheese. Pour over chicken. Top with cheese. Bake in 350° oven until bubbly for about 40 minutes. Serves 12. There are 3.5 grams of fat per serving, 150 calories per serving.
Mix together and put in freezer. Can be used as a salad or pie filling with graham cracker crust.
Cook ground beef and onions until brown. Drain and spoon into ungreased 13 x 9 x 2-inch baking dish. Stir in taco mix and tomato sauce. Pour in corn and sprinkle with cheese. Stir in remaining ingredients until blended. Pour over beef mixture. Bake for 35 minutes at 350° or until light brown. Serve with sour cream, chopped tomatoes and shredded lettuce in desired amounts. Makes 8 to 10 servings.
Preheat oven to 400°. Combine all ingredients and put into 10-inch pie plate. Bake until hot and bubbly, about 15 minutes. Serve with crackers.
Heat oven to 400°. Cook macaroni and drain. In 3-quart saucepan, melt 1/4 cup butter; stir in flour. Cook over medium heat, stirring until smooth and bubbly. Stir in the milk, cream cheese, salt, pepper and mustard; continue cooking until it thickens. Stir in the macaroni and cubed cheese. Pour into a 2-quart casserole dish. In small bowl, stir melted butter and bread crumbs together. Sprinkle on top of macaroni. Bake 15 to 20 minutes.
Grease 2 inch deep casserole. Place all ingredients in order. Do not mix. Bake in oven for 1 hour at 350 degrees.
Line an 11 x 7-inch baking pan with foil, letting ends extend above pan on 2 sides. Lightly grease foil. Heat chocolate chips, butter and corn syrup in a medium size saucepan over low heat, stirring once or twice, until chocolate and butter are melted. Stir until smooth. Remove from heat. Stir in 1 teaspoon of the cinnamon, marshmallows and cereal until blended. Scrape mixture from saucepan into prepared pan and press firmly with spatula into an even layer. Mix remaining cinnamon with the sugar. Sprinkle over top. Refrigerate 1 hour or until firm. Lift foil by ends onto cutting board. Cut in bars and store at room temperature.
Grind first 3 ingredients together; add mayonnaise to make a paste. Spread on bread. Put sliced pimento olives on top and broil.
In large skillet, cook onion in butter until tender; add fish, lemon juice, oregano, zucchini and mushrooms. Cover and simmer 10 minutes. Top with tomato and cheese; cover and simmer 2 minutes or until cheese melts. Serves 4.
Cream butter; add sugar and applesauce. Mix and sift dry ingredients. Add to first mixture. Mix and bake in loaf pan in 350° oven for 50 minutes. One-half cup of nuts and 1/2 cup raisins may be chopped, floured and added.
Combine the sugars, milk and margarine in a medium-sized pan. Bring to a boil. Boil until it reaches soft ball stage. Pour over popcorn and stir.
Combine cheese and butter. Add flour, salt and pepper to creamed mixture. Stir in cereal. Chill 2 hours.
Cut everything into small portions. Mix lemon juice, salt and oil. Pour mixture over. Serve at room temperature. Makes 4 servings.
Toss together cabbage, sugar and salt.	Let stand 5 to 10 minutes to allow cabbage to bleed.	Don't drain off juice. While cabbage is bleeding, combine mayonnaise and vinegar. Mix well. Fold this thoroughly into cabbage. Refrigerate until needed. Serves 4 to 5. You may add a small amount of onion to this if desired.
Put all ingredients, except chickpeas, in a blender and blend them together. Add chickpeas a few at a time and blend until smooth.
Brown 1 pound hamburger (crumbled); drain. Mix all ingredients together in large baking dish. Bake at 350° for 1 hour, uncovered.
Layer sausage in long, greased glass casserole. Sprinkle bread cubes, then cheese over sausage. Beat eggs, milk, salt, sage, mustard, Worcestershire sauce and Tabasco sauce together and pour over sausage, bread and cheese. Refrigerate at least 6 hours before baking at 350° for 40 to 45 minutes.
Cook the chicken in 3 quarts water. When done, remove chicken; add noodles. When done, drain and add vegetables and soup. Stir until the soup is liquified. Skin and chop chicken, add to noodles. Place in casserole dish. Bake at 300° for 30 minutes.
Cook potatoes and onions until tender; do not drain. Add cream, corn, peas and salmon; add margarine and mix thoroughly. Add salt and pepper to taste. Let simmer 1 hour. Serve with crackers on cold day.
Sift together yellow cornmeal, flour, sugar, salt and baking powder. Add 1 egg beaten lightly, butter and enough milk to make a soft dough. Pour into a greased pan and bake at 400° for 20 minutes.
In greased casserole dish layer thinly sliced onions, tomatoes and squash. Add a few bread crumbs (fresh bread) or cracker crumbs. Use Italian seasoning and grated cheese. Repeat layers to suit the needs of your family. End with cracker layer. A meat layer may be added if you like (hamburg, pork or sausage).
Fry onion and ground beef until cooked. Boil giblets until tender and chop. Mix all of ingredients together. Stuff turkey.
Mix dry ingredients together; cut in shortening until mix is crumbly. Add yeast that has been dissolved in water; add buttermilk and knead for several minutes. Roll out and cut. Bake at 450° until golden brown (approximately 12 minutes). May keep dough in sealed container in refrigerator for 1 week.
Saute (except shrimp) ingredients up to parsley until onions are tender. Add 1/4 cup sugar, 1/4 teaspoon salt, 1 1/4 to 2 tablespoons cayenne pepper, almost 1/4 cup sherry, 1 to 1 1/2 tablespoons chili powder, 1 1/2 cups spaghetti sauce, 1/3 cup ham, and 1/4 pound mushrooms. Saute 1 hour. (You can freeze sauce now.) Add shrimp saute. Serve over 1/3 (16 ounce) box fettuccini or rice.
Put all ingredients in a jar and shake well. There it is! Makes 4 servings.
Put 1 tablespoon butter in small bowl. Microwave on High 45 to 60 seconds. Stir in cracker crumbs; set aside. Put 1/2 cup butter in medium mixing bowl. Microwave 15 to 30 seconds. Add flour, brown sugar and egg. Cream at high speed with mixer. Add remaining ingredients. Beat at medium speed until blended.
Boil potatoes; drain and mash. Add remaining ingredients; whip. Pour into a 13 x 9-inch baking dish. Bake for 30 minutes at 350°. This recipe serves a good crowd.
Cream sugars and margarine together. Add eggs, vanilla, flour and baking soda. Mix. Stir in chocolate chips and nuts. Bake at 350° for 12 to 15 minutes.
Preheat oven to 350°. In a 10 x 6-inch baking dish, melt butter in oven. Sprinkle in crumbs; stir well. Press in bottom of dish.
Melt chocolate chips and butter. Cool and add nuts and marshmallows; mix well. Sprinkle coconut on 3 pieces wax paper. Spoon mixture on paper and roll into log form. Put log on foil and roll and seal. Put in refrigerator overnight, then slice and put on platter.
Pour salmon juice into measuring cup and set aside. Put salmon in bowl and add egg. Mix with fork. When gummy, add flour. Stir with fork. Do not add salt. To 1/4 cup of salmon juice, add baking powder. Beat with fork. Pour into the salmon. Add onion, parsley flakes and pepper when adding juice to salmon. Fry in small balls in deep fat.
Mix thoroughly the shortening, sugar and egg. Stir in the buttermilk and vanilla. Sift together and stir in the flour, baking soda, salt and cocoa. Chill at least 1 hour. Drop by spoonful on a greased cookie sheet. Bake at 400° for 8 to 10 minutes. When cool, frost with your favorite creamy frosting. Makes 3 dozen.
Cook noodles in boiling salted water according to directions. Drain. Melt shortening in a large skillet. Add onions and green pepper; cook until tender. Stir in soup, milk, salt and pepper. Bring to a boil. Add noodles and tuna. Place in a 1 1/2 to 2-quart casserole dish. Bake, uncovered, at 350° for 30 minutes.
Cook squash in small amount of boiling salted water for 10 to 12 minutes or until tender; drain. Saute onion in margarine until tender.
Mix ingredients until thoroughly combined. Cover loosely with plastic wrap;	let stand 3 to 5 days, stir once a day. Refrigerate after 5 days in covered container for freshness.	Will keep for	2 weeks. Be sure to stir daily or expanding starter may break the covered container.	Use in any standard sourdough recipe.
Sift flour once; measure and sift into bowl with soda, salt and sugar. Beat egg and add cocktail, juice and all, and vanilla. Add to flour mixture; mix well. Put in 8 x 8-inch greased pan. Sprinkle top of batter with 1 cup light brown sugar and 1/2 cup chopped walnuts. Bake in 300° oven about 40 minutes or until center stops bubbling. Cut into squares when cool (9 pieces). Serve with whipped cream.
Drain juice from peaches and mix with pudding. Cut up peaches to bite size and add to pudding. Add 1 or 2 cups of mini marshmallows. Fold in Cool Whip. Refrigerate. Can be made in advance.
Chop cabbage, onion, carrot and green pepper together. Add salt, peppers and sugar. Fry in hot grease until done. Serve while hot.
Here we are preparing a reduced Bearnaise Sauce that is stirred into Hollandaise Sauce. Can be prepared days ahead and refrigerated.
Cream together margarine, Crisco and sugar. Add egg yolks, 1 at a time, and beat well. Add soda to buttermilk. Add all with flour and beat well. Add coconut, pecans and vanilla. Fold into well beaten egg whites. Bake at 350° for 45 minutes to 1 hour in tube pan, 30 to 35 minutes in 8-inch pan or bake in 2 (9-inch) greased pans at 350° for 30 to 35 minutes.
Brown cubed meat slowly in oil. Add onions and garlic. Simmer for 5 minutes. Add remaining ingredients and simmer uncovered for 3 hours or until meat is fork-tender. May be frozen with excellent results. Serve with heated tortillas.
In 1 1/2-quart casserole, stir first 4 ingredients. Cook 8 minutes in microwave on High. Stir well after 4 minutes. Add margarine and vanilla; cook 1 minute on High. Add baking soda and stir until light and foamy. Immediately pour onto lightly buttered baking sheet. Spread thinly. When cool, break into pieces.
Dissolve gelatin in boiling water; stir in blueberry pie filling and drained pineapple. Chill until firmly set, then blend together sour cream, cream cheese, whipped cream, sugar and vanilla. Spoon on top of Jell-O mixture. Top with pecans.
Pour cake into greased mini-muffin pans. Bake at 350° for 15 to 20 minutes. Melt butter. Mix cinnamon and sugar together. Remove muffins from pan while still warm, brush with butter and dip in sugar and cinnamon mixture.
In a heated skillet, soften a tortilla by heating it for about 20 seconds. Spread a generous 1/4 cup of beans across the middle of the tortilla. Top with 1 1/2 tablespoons of cheese. Wrap the tortilla around the filling and place the burrito, seam side down, in a greased baking dish. Spread salsa on top of burritos and top with remaining cheese. bake at 350° for 15 minutes. Serve with shredded lettuce, diced tomatoes, salsa and sour cream.
Bring barely to a boil vinegar, water and salt. Pack cucumbers in jar. Put 1 grape leaf, 2 cloves garlic and 1 sprig of fresh dill in the bottom of jar. Pour liquid mixture over pickles. Add 4 peppercorns to each jar. Put through hot water bath 10 minutes. Use small cucumbers 2 1/2 to 3-inches long. These are crispier. Add another sprig of dill and another grape leaf on top. Use all fresh ingredients.
In a large mixer bowl, cream the cream cheese and drained pineapple together, then beat in the Cool Whip. After dissolving jello in 1 1/2 cups boiling water, add about 8 ice cubes to cool jello, then add to rest of the mixture. Pour into an 8 1/2 x 12 1/2-inch Tupperware with lid or same size oblong glass dish with lid. Refrigerate 2 hours. Best made the night before for next day. Can be a salad or dessert.
Preheat oven to 350°. Cream the margarine or butter. Add the brown sugar and sugar; cream well. Combine the egg, vanilla and milk. Beat into mixture. Sift the baking soda, baking powder, salt and sifted flour together. Add dry ingredients to the mixture. When beaten smooth, add the Raisin Bran. Beat the mixture well. Drop cookies 2 inches apart on well-greased cookie sheets. Bake 10 to 12 minutes.
Drain fruit; save juice for later use. In large bowl, combine all ingredients. Mix well. Refrigerate until ready to serve.
Turn mushrooms into a deep glass bowl. Combine oil, wine vinegar, Beau Monde, salad herbs, nutmeg and pepper in a small saucepan. Bring mixture just to a boil.
Stir together (do not beat) the egg, brown sugar and vanilla. Quickly stir in flour, soda and salt. Blend in walnuts. Spread in greased 8 x 8-inch pan. You may have to wet fingers and press dough to fit entire pan. Bake at 350° for 20 minutes or longer. Top should be lightly browned, but soft in center when taken from oven. Cool in pan, then cut into squares.
Combine the yeast, sugar, ginger and water in a large bowl. Let stand 10 minutes. Mix in the oil and salt, then slowly mix in the flour, adding just enough to get past the sticky stage and allow you to knead the dough. Knead for 5 minutes. Roll into long sticks, about 1/2-inch thick x 8-inches long. Place the sticks on a lightly oiled baking sheet. Bake at 375° on the high rack of the oven for 15 minutes or until golden brown. Serve hot. Yield: 2 dozen sticks.
Spread cooked rice in the bottom of a 13 x 9-inch pan. Mix soups with 1/2 cup water. Spread 1/2 on top of rice. Put raw chicken on top of soup. Dot with butter; season to taste, then add rest of soup and sprinkle generously with Parmesan cheese and paprika. Bake in a slow oven (325°) for 1 hour.
In a food processor, puree one can of tomatoes at a time and pour into large bowl. Cut onion half into quarters and process to a fine chop; add to bowl. Wearing plastic gloves, cut pepper ends off; remove insides and cut in half. Process to fine chop; add to bowl. Add vinegar and salt to bowl and mix well. Chop tomatoes by hand to coarse texture and add to bowl. Mix well and chill. Serve with tortilla chips. Sometimes after chilling, it thickens too much for dipping. Thin with more vinegar.
Place first 6 ingredients in blender. Blend until smooth. Stir in onion and parsley. Chill for at least 1 hour before serving to blend flavors.
Add milk, sugar, butter and salt in large pan and bring to a boil. Add rice and reduce heat to low. Cook for 1 hour, stirring occasionally. Beat eggs. Add these slowly to the mixture. Keep stirring and cook for a few more minutes. Remove from heat and add vanilla. Garnish with cinnamon.
Rinse onions and pat them dry with paper towel. Chop into small pieces. Combine other ingredients and mix well. May be served right away or refrigerated several hours.
Drain juice from pineapple in saucepan. Stir in Jell-O and heat. Put in marshmallows. Let come to a boil. Stir well. Cool. Add cottage cheese, Cool Whip, pineapple and nuts. Put in refrigerator and chill.
In a large mixing bowl, combine 1 cup flour, sugar, baking powder, baking soda, salt and cinnamon. Add mashed bananas, applesauce and milk. Beat on low speed until blended, then on high speed for 2 minutes. Add eggs or egg substitute and remaining 3/4 cup flour. Beat until blended. Spray an 8 x 4 x 2-inch loaf pan with nonstick spray. Pour batter into pan. Bake at 350° for 55 to 60 minutes or until a toothpick inserted near center comes out clean.
Season chicken with salt, pepper and paprika. Dip in milk; dust with flour and brown in butter. Cook very slow. Transfer to a baking dish. Add onion to butter in skillet and cook until clear but not brown. Add 1 tablespoon flour and water to make gravy. Use rest of milk. Add mushrooms and sherry. Pour over browned chicken and cool overnight. Bake at 325° for 1 hour. Baste and turn while baking.
Cut meat across the grain in 1-inch strips. Marinate meat in soy sauce, 1 tablespoon of white wine, cornstarch and sugar for 30 minutes at room temperature or overnight in refrigerator.
Place red potatoes in a large 16 to 18-quart stockpot. Cover with water and boil 15 minutes. Add sausage. Sprinkle corn with seasoning mix and add to pot. Boil 10 minutes. Add crab legs. Cover pot and steam 5 minutes. Sprinkle shrimp with seasoning mix. Add to pot and steam 3 minutes. Drain off liquid and pile on a big platter. Melt butter for crab legs. Use seafood cocktail sauce for shrimp. Serve with salad and hot rolls.
Pour boiling water over cabbage. Add salt and pepper; boil for 10 minutes, then drain off water. Cream butter and flour in small saucepan, then add the hot milk and salt. Bring to a boil. Butter a small casserole dish; sprinkle with cracker crumbs. Put sauce and cabbage in layers in baking dish. Cover with crumbs. Dot with butter. Bake at 350° for 25 minutes. Uncover and brown.
In 4-quart saucepan, combine sugar, cocoa and salt; stir in milk. Cook over medium heat, stirring constantly, until mixture comes to a boil. Boil, without stirring, to 234° (soft boil stage) or until syrup when dropped into very cold water forms soft ball which flattens when removed from water. Remove from heat; add butter and vanilla. Do not stir. Cool at room temperature to 110°. Beat until fudge loses some of its gloss. Quickly spread in buttered pan; cool. Cut into squares or drop by teaspoon on wax paper.
Combine onion, zucchini and salt; let stand overnight. Drain and rinse in cold water.
Grease and line cake pan with wax paper. Sprinkle nuts and coconut on bottom. Mix cake mix according to directions on box. Spread in pan over nuts and coconut. Next, melt butter and cream cheese over low heat, stirring continuously until smooth. Next, fold in powdered sugar a little at a time until blended. Pour mixture evenly over cake mix and bake at 350° for 45 minutes or until done. Let cool in pan and dump it out bottom side up on tray.
Thaw potatoes. Add all ingredients, except butter and crumbs; mix well. Pour into well-greased 9 x 13-inch pan. Top with melted butter and crumbs. Bake at 350° for 45 minutes, serves 20.
In saucepan, saute first 3 ingredients in butter until soft. Add remaining ingredients and 1/2 cup water. Heat to boiling, simmer, uncovered for 20 minutes to thicken. Serve with grilled meats or cold meats. Makes 4 cups.
Combine all ingredients in order given. Bake 1 hour in a 300° oven in greased and floured pan. Cool 10 minutes. Remove from pan.
Pat crescent rolls on 12 x 18-inch jelly roll pan. Bake at 375° for 11 to 12 minutes; cool. Blend remaining ingredients. Spread evenly on cooled dough. Cut into approximately 4 inch squares. Top with vegetables.
Mix potatoes, sour cream, soup, Cheddar cheese, salt, pepper and onion together. Pour into a buttered 13 x 9-inch pan and sprinkle with Parmesan cheese. Cover and bake 30 minutes at 350°. Remove top and bake 30 minutes more.
Cook the first 4 ingredients until it spins a thread. Add the peanuts and cook until (scorchy looking) light brown. Remove from heat and add soda. Stir good. Pour on greased cookie sheet and spread thin. Cool.
Over low fire, mix in a saucepan mushroom soup, cream cheese and Knox gelatine. Cook until cheese melts. Take off of heat. Mix all ingredients well. Put into mold and refrigerate overnight. Serve with crackers.
Cook the ziti according to directions on box; drain. Mix Ricotta cheese, spaghetti sauce and cooked ziti together. Pour into baking dish and bake at 350° for 30 minutes.
Cream shortening thoroughly. Add sugar and cream again. Add eggs, lemon and flour; beat. Bake at 250° for 1 hour, or until done.