HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place in saucepan and bring to boil: margarine, water, oil and cocoa. Pour over flour and sugar. Mix well. Beat well; add beaten eggs and beat again. Add buttermilk. Add vanilla and mix well. Bake in a greased 9 x 13-inch pan for 45 minutes at 350°.
In large bowl, add 1 1/2 cups water, sugar, salt and melted shortening. Dissolve yeast in 1/2 cup water. Add to other mixture. Mix and add egg and 3 cups flour. Beat well and add remaining flour. This can be used before chilling or made ahead of time and refrigerated.
Dissolve the Jell-O in boiling water in pot. Add cream cheese and marshmallows. Mix over low heat until dissolved. Let cool. Add the remaining ingredients. Pour into a large bowl and let congeal.
Mix graham cracker crumbs, margarine and sugar together for the bottom of crust; spread evenly in a large pan. Whip Cool Whip and powdered sugar, then add cream cheese with vanilla. Spread half of mixture on crust. Spread pie filling over Cool Whip mixture. Add remaining Cool Whip over pie filling; chill.
Melt butter. Season chicken with salt and red and black pepper. Brown in butter and remove. Brown sausage and remove. Smother sliced okra in oil until brown. Add onions and bell pepper. Simmer until wilted. Add garlic and tomatoes. Simmer 6 minutes. Add water and seasoning and bring to boil, then simmer 5 minutes. Add sliced sausage and chicken. Simmer 45 minutes. Add green onions. Simmer 10 minutes. Serve over rice.
Cream margarine and cheese. Add flour, salt and pepper. Mix well. Roll mixture into hot dog shaped pieces. Slice and place on cookie sheet. Place a walnut piece on each slice. Bake at 350° for 10 minutes.
Cook spaghetti and set aside. Heat oil in skillet. Add garlic and cook 10 seconds. Add spaghetti, tomatoes, eggs, black pepper, Worcestershire sauce and oregano. Remove from heat. Sprinkle with cheese and parsley. Put skillet in 350° oven. Broil for 5 minutes. Remove from oven and cool slightly. Cut into wedges and serve.
Mix cooked rice and ground beef. Place green peppers in casserole dish and fill with rice mixture. Fill in casserole with the rest of the mixture. Sprinkle with Parmesan cheese. Bake 45 minutes at 350°.
Mix all ingredients together, except flour. Mix well. Gradually add flour. Drop onto greased cookie sheet and cook 6 to 8 minutes at 400°. Top with red crystals while hot.
Mix cream cheese and sugar. Add Cool Whip and vanilla; mix well. Spread in pie shell. Place cherries on top and chill.
Combine all ingredients and put into 2 medium or 1 large casserole. Cover. Bake in slow oven (325°) for 3 hours. Stir occasionally. Uncover the last 30 minutes of cooking. Makes about 20 servings.
Melt butter and garlic in roasting pan/glass ovenware to cover bottom. Add potatoes. Cook 1 hour at 375° to 400°. Turn to brown.
Place sliced apples in pie crust; if apples are tart, sprinkle 1/4 cup extra sugar and then sprinkle the nutmeg, cinnamon, salt and water over apples. In small mixing bowl, mix flour and sugar; then cut in oleo until it resembles coarse corn meal, then pour over apples. Bake at 400° for 1 hour or until golden brown.
Combine all ingredients. Pour into casserole. Cover tightly with aluminum foil. Bake at 350° for 30 to 40 minutes.
Melt oleo in pot, add flour, salt and pepper. Stir in broth, then milk, add rice, turkey, mushrooms and green pepper.
Brown onion and hamburger together. Add remaining ingredients. Bake at 350° for 1 1/2 hours.
Heat oven to 350°. Grease rectangle sheet cake pan. Melt shortening in saucepan; remove from heat. Add cocoa, sugar and mix well. Add eggs and vanilla. Mix well. Add flour and nuts; mix well. Pour into pan and bake 30 minutes.
Cream sugar, shortening and eggs thoroughly. Add milk, vanilla and coconut, mixing well. Spoon flour into dry measuring cup. Level off and pour measured flour into a square of waxed paper. Add blended dry ingredients to creamed mixture and stir until smooth. Shape dough into rolls and wrap in waxed paper. Chill overnight or until firm. Slice with sharp knife into 1/4-inch slices. Place on ungreased baking sheets. Press tops with tines of fork. Bake at 400° for 8 to 10 minutes. Yield: 6 dozen.
Sift flour and measure; add baking powder, salt and sift dry ingredients three times. Cream butter and sugar thoroughly. Add well beaten eggs. Add 1/3 flour mixture alternately with half the milk, ending with flour. Beat after each addition until smooth. Pour into three 9-inch greased and floured pans. Bake at 325° for 25 minutes. Use icing of your choice.
Melt peanut butter and brown sugar in a saucepan. Remove from heat. Add ice cream and stir until mixture is well blended. Pour into graham cracker crust. Sprinkle crushed peanuts or bits of cracker crumbs on top. Put in freezer. Serve with whipped topping, if desired.
Lightly grease a large baking pan. Pour pineapple with juice on bottom of pan. Sprinkle blueberries over pineapple and pour 3/4 cup of sugar over berries. Sprinkle dry cake mix over berries and melt butter to drizzle over cake mix. Pour remaining sugar over butter and sprinkle nuts over top. Bake at 350° for 30 to 40 minutes. Cut through with spoon in several places to allow juice to come through. Cook 10 to 15 more minutes. When done, cake mix will be on top and be golden brown.
In heavy frypan, heat about 1-inch of oil. Mix all ingredients except wrappers. Separate wrappers, lay one on flat surface, place teaspoon filling in middle, moisten edges and fold. Press edges to seal. Slide carefully into hot oil. Fry until golden brown; remove to paper lined plate. Repeat until filling is used. Store remainder of wraps in sealed bag in refrigerator.
Mix 1 cup flour, brown sugar and butter. Reserve 1/2 cup of mixture. Add egg, sour milk and vanilla to flour mixture. Sift remaining flour, soda and baking powder together. Add to butter and milk mixture. Blend. Pour into buttered 8 x 8 x 2-inch pan. Add cinnamon and nuts to reserved mixture. Sprinkle over batter. Bake in a 375° oven for 25 minutes.
Bake chicken, until fully cooked, and dice. Mix chicken with all other ingredients in a casserole dish. Bake, uncovered, at 350° for 30 minutes. Serve over rice. Serves approximately 6.
Place meat in Dutch oven. Combine tomato sauce and 1/2 cup wine and add to meat along with orange peel, spices and garlic. Cover and cook at 300° for 3 hours. Add remaining wine and onions. Cover and cook for 1 hour longer or until meat and vegetables are tender. Remove meat and let stand a few minutes before slicing. Skim excess fat off juices.
Put all ingredients in 2-quart casserole dish. Bake at 350° until all is melted and slightly browned.
Brown roast in skillet in 2 teaspoons oil. Take out of pan and put in crock-pot. Add the rest of the ingredients. Cook until done or tender, approximately 4 hours on high.
*Break pasta in half, cook and drain (4 ounces vermicelli or 1/2 spaghetti and 1/2 shells).
Mix all dry ingredients together. Store in an airtight container up to 6 months. Stir or shake well before each use. Makes 18 tablespoons (about 1 cup).
Mix well and chill. Suggested fruits: grapes, melons, pineapple and kiwi.
Mix oil, sugar and eggs together. Beat well. Add flour, soda, salt and cinnamon gradually. Then add rest of ingredients. Bake at 325° for 1 hour in oblong cake pan or two loaf pans. Baking pans should be greased or floured or sprayed with nonstick cooking spray.
Mix together and pour into a 9 1/2 x 5 1/2-inch loaf pan or pour into a couple of empty Pringles potato chips round cans. Cover with foil and freeze until ready to serve. Serve on lettuce leaves. Serves a bunch.
Combine all ingredients in bowl except kisses. Mix on low speed until dough forms. Shape into 1-inch balls. Roll in granulated sugar and place on cookie sheet. Bake in a 375° oven for 10 to 12 minutes. Top each immediately with a chocolate kiss.
Mix 1/2 cup soup, beef, onion, egg, bread crumbs, parsley and seasonings. Press firmly into 9-inch pie pan. Bake at 350° for 25 minutes. Spoon off fat. Frost with potatoes. Top with remaining soup and cheese. Bake for 10 minutes or until done. Garnish with cooked sliced bacon. Makes one 9-inch meat pie.
Grate or chop vegetables. Add salt and mustard seed. Combine 2 cups vinegar, 2 cups water and 2 cups sugar. Heat to a boil. Cool and pour over vegetables. Let stand 24 hours. Put in jars and refrigerate. It will keep in your refrigerator for four months.
Beat eggs. Add flour to melted margarine. Combine eggs with margarine mixture. Add Karo, coconut and vanilla to egg mixture. Pour in 2 unbaked pie shells. Bake at 450° for 10 minutes. Reduce to 350° for 25 minutes.
Melt butter; remove from heat. Blend in flour, salt and mustard. Add milk; heat, stirring constantly, until sauce thickens a little and is smooth. Add 1 1/2 cups cheese; heat until melted, stirring occasionally. Meanwhile, cook macaroni as directed. Drain. Combine with sauce in a 2-quart casserole; top with remaining cheese, bread crumbs and paprika. Bake at 375° about 20 to 25 minutes or until brown.
In hot oil in heavy frypan, brown garlic and onion until soft. Add beef. Cook and stir until crumbly. Mix in salt, pepper and tomato paste blended with hot water. Simmer sauce uncovered for 30 minutes. In shallow baking dish, put a thin layer of sauce, half the lasagna noodles, the Ricotta and thin slices of Swiss or Mozzarella. Repeat with half the remaining sauce, the lasagna, the last of the sauce and Swiss or Mozzarella. Bake in a 350° oven for 30 minutes. Leave out of oven 15 minutes and cut in squares. Serves 6 to 8.
Combine butter, vanilla, marshmallows and salt in top of double boiler. Stir until melted and smooth. Pour over popped corn. Butter hands and form into balls.
Preheat oven to 425°. Cook sausage with onion and green pepper until brown. Drain fat. Stir in seasoning, tomato sauce, olives and 2 tablespoons Bisquick. Heat to boiling, stirring frequently for 1 minute. Pour into 13 x 9 x 2-inch pan. Sprinkle with cheese. Beat Bisquick, milk and eggs together and pour over cheese. Sprinkle with Parmesan cheese. Bake until golden, about 20 minutes. Serves 6 to 8.
Preheat oven to 350°. Mix 2/3 cup crushed peanuts, vanilla wafers and butter together. Put in a buttered 9 x 13-inch pan. Bake 10 minutes. Let cool completely.
Mix ingredients and press into pie plate and cook at 350° about 10 to 15 minutes or until brown.
Pour pineapple and its juice into saucepan and bring to boil. Remove from heat and stir in Jell-O until dissolved. Mix in coconut and buttermilk. Add pecans, if desired. Fold in Cool Whip. Pour into bundt pan or ring mold that has been sprayed lightly with cooking spray. Refrigerate until congealed.
Combine the first 3 ingredients in a medium saucepan. Cook over low heat, stirring constantly, until sugar is dissolved and butter melts. Let cool slightly. Add eggs, vanilla and salt to mixture, stirring well. Pour filling into pie shell. Top with pecan halves. Bake at 325° for 50 to 55 minutes.
Sift flour, soda and salt together. Add buttermilk, egg and cranberry sauce. Stir well; do not beat. Stir in nuts. Spoon batter into a well-greased 8 1/2 x 4 1/2 x 3 1/2-inch loaf pan. Bake at 350° for 1 hour or until bread tests done. Can be sliced, toasted and buttered or sliced and served with custard sauce or a "dollop" of whipped cream.
Mix cream cheese, 1/3 cup sugar and lemon juice together. Mix 1 cup sugar and cinnamon together and place in bowl. Roll out bread slices until thin. Spread cream cheese mixture onto thinned bread and roll like jelly roll. Dip bread and mixture into butter, then roll in sugar and cinnamon mixture. Freeze on cookie sheet. Once frozen, place in plastic bag overnight. Bake at 350° for 10 minutes. Serve warm.
Preheat oven to 250°. In large roasting pan, combine popped corn and nuts. Place in oven while preparing glaze. In medium saucepan, combine brown sugar, corn syrup, margarine and salt. Stirring constantly, bring to a boil over medium heat. Without stirring, boil 4 minutes. Remove from heat; stir in baking soda and vanilla. Pour over warm popcorn and nuts. Toss to coat well. Bake 60 minutes, stirring every 15 minutes. Cool; break apart. Store in tightly covered container.
Make Rice-A-Roni with 1 cup less water than package instructions direct. In a large bowl, combine all ingredients. Add just enough liquid from artichoke hearts to moisten salad to right consistency. Cover and refrigerate overnight.
Preheat oven to 350°. Grease 2 cookie sheets. Cream sugar and butter. Add eggs, one at a time, beating after each addition. Sift cake meal, salt and starch together. Fold into egg mixture. Add chocolate chips; mix well. Form into 2 loaves. Sprinkle with cinnamon and sugar. Bake 45 minutes. Slice while warm.
Warm milk to lukewarm. Add ammonia. Stir until dissolved. Mix all ingredients along with enough flour to roll. Roll very thin and cut. Place on cookie sheet. Bake on center rack of oven at 350° until golden brown on bottom. Top will not brown.
Beat together butter, cream cheese and vanilla until well blended. Add powdered sugar. Mix until well blended. Stir in dipping chocolate or chocolate chips. Microwave for about 2 minutes or until soft and then stir into mixture.
Bake 1 hour at 350°. The last 10 minutes, take out and put grated Cheddar cheese or sliced Cheddar cheese on top. Finish baking the last 10 minutes with cheese on top.
Sift all the dry ingredients together and mix well. Add remaining ingredients and blend until smooth. Divide into 4 greased and floured 1-pound coffee cans. Bake at 350° for 1 hour. Turn out of cans onto a rack. Wrap in foil. Make at least 1 day ahead. Can also be baked in loaf pan for 1 hour.
Cut beef; tenderize if needed. Saute garlic and onions until soft. Remove. Brown meat in oleo left in pan. Add beef gravy, salt and pepper. Return onions and garlic to pan. Simmer 1 hour. Add herbs and wine. Simmer 15 minutes. Stir in half sour cream. Turn into serving dish. Dot with remaining cream. Serve over rice.
Mix together and bring to boil for 2 minutes, stirring constantly. To make good chocolate pie, add 1 heaping tablespoonful cocoa per pie. For coconut pie, put in coconut to taste.
Make crust and line a 9 x 12-inch casserole dish. Place chicken in casserole dish. Sprinkle with salt and pepper. Add vegetables. In saucepan, heat broth until just warm. Add margarine. Add enough water to 1/3 cup flour to make a thin paste to thicken the broth. Add to broth and cook until slightly thick. Pour over chicken and vegetables. Add top crust which has already been rolled out. Seal edges. Cut slits in top of crust for steam to escape. Bake at 375° for 15 to 20 minutes or until crust is golden brown.
Brown hamburger and cumin; add green pepper, onion, chili powder and refried beans. Simmer 5 minutes. Heat enchilada sauce, tomato sauce and gravy. Put meat mixture, lettuce and tomato in soft shell and fold. Cover generously with heated sauce. Top with Longhorn or Cheddar shredded cheese. Microwave "One" for 45 seconds or bake in 9 x 13-inch pan at 375° for 15 minutes. Serve with sour cream, black olives, avocado or onions on top.
Make fire on grill. Put black stuff in it. Put whole chicken on fire. Look at it and close the grill. Go into the house. Real hot - 1° for 5 1/2 hours. Take it off fire and eat it.
Put in iron frying pan and turn heat on high. Stand and stir with a wooden spoon until water evaporates and goes back to sugar. (Take off stove at first sign of sugar formation but continue to stir until all nuts are covered.) Pour in shallow pan and put in oven at 300° for 30 minutes.
Bring water and sugar to boil. Cool slightly. Add remaining ingredients. Mix together and freeze. Set out one hour before using. Pour 3 quarts ginger ale over slush. Do not add ice. Punch should have an icy slush floating on top. Delicious!
Cream sugar and oleo; add eggs and beat well. Dissolve soda in milk. Add alternately with dry ingredients. Add flavoring. Pour into a 9 x 13-inch greased and floured pan. Cover with tight lid or aluminum foil and refrigerate overnight. Just before baking, put on topping of 1/2 cup brown sugar, 1 teaspoon cinnamon and 1/2 cup nuts (pecans are really good). Bake at 350° for 35 minutes. Drizzle with powdered sugar frosting while still warm.
Fry pork chops in Wesson oil; drain. Place cooked and drained pork chops in pan. Pour mushroom soup over pork chops. Cover and simmer until tender. Serve warm.
Cook and drain meat. Add all ingredients and simmer for 20 minutes. Serve with chips or corn bread.
Spread the chicken over the bottom of a buttered 9 x 13-inch pan. Sprinkle the drained mushrooms over the chicken. Cover with the soup which has been mixed with the half can of milk. Pour over the chicken. Cover all with slices of cheese.
Crush all but 14 wafers to very fine and mix with melted butter. Press into bottom of 9 x 13-inch pan. Pour softened ice cream into pan (one on top of the other). Chill. Spread fudge topping over ice cream. Frost with Cool Whip. Chill at least 4 to 6 hours. Garnish with remaining wafers and chocolate shavings or Macadamia nuts.
Cook carrots in boiling salt water until tender. Drain. Combine with remaining ingredients, stirring to blend. Heat thoroughly. Serves 6.
Mix sugar, salt, and cocoa together. Add flour and mix well. Stir in water or milk to make things wet but do not make too thin. Add small piece of butter. Pour about 1 cup boiling water into mixture. Cook until thick then add 1 tsp vanilla.
Layer apple slices on bottom crust, then blackberries. Mix sugar and flour and sprinkle over fruit. Cover with top crust. Bake at 450° for 10 minutes, then reduce to 350° for 40 to 45 minutes.
Mix together. Drop by teaspoonful onto cookie sheet. Bake in a 350° oven for 8 to 10 minutes. May be iced. Makes 3 dozen.
Melt butter in medium pan; add onions and garlic and saute until tender and golden, about 5 minutes. Add turnip, potato, carrots and broth. Cook over medium heat until vegetables are tender, about 30 minutes. Strain solids into blender; reserve broth. Add half and half, ginger, cayenne and cinnamon to vegetables in blender and puree until smooth. Return puree to broth. Stir in orange juice and maple syrup and simmer 5 minutes. Season to taste with salt and pepper. Makes 2 servings. Serve with cornmeal-cheese biscuits.
Mix together margarine, powdered sugar, pineapple, chopped nuts, eggs, lemon juice and about 1/2 of the Cool Whip. Arrange ladyfingers flat in dish. Pour the mixture over the ladyfingers. Spread Cool Whip on top. Refrigerate. This is better the second day.
Dissolve jello in boiling water. Mix ingredients together. Chill and serve on lettuce.
Slice beef in serving pieces and brown in cooking oil. Set aside. In another pan, saute the garlic, onion and then tomato sauce. Add meat; cover and cook slowly on low heat, about 20 minutes. Add the lemon juice, soy sauce, peppercorns, potatoes, bay leaf and salt. Continue to cook a few more minutes, until the meat is tender.
Mix together peanut butter, sugar and melted butter. Blend until creamy. Put in refrigerator until cool. Shape into balls. Melt in double boiler the chocolate chips and paraffin. Using toothpick, dip 2/3 of ball into chocolate. Place on wax paper until cool.
Mix all together. Can be rolled in crushed pecans. I put in small crock jar.
Lightly toss the first three ingredients together. Puree a sauce of the last four ingredients in a blender; toss the chicken mixture with the sauce. Pour into a casserole dish. Top with 2 cups crushed potato chips and 1/2 cup chopped pecans. Bake at 450° for 10 to 15 minutes. Serve hot.
Cook 2 3/4 cups sugar, Karo syrup, water, salt and vanilla until it is 265° to 270° on a candy thermometer. Beat egg whites until stiff; add 1/4 cup sugar and mix again. Add the two mixtures together until stiff. Drop mixture by teaspoon on greased or buttered pan. Allow to sit 30 minutes.
Brown beef in skillet. Combine all ingredients in a pot and cook for 4 to 6 hours.
In blender, combine bananas, lemon juice, water and sweetened milk. Blend well. Add ice, blending until smooth. Serve in frosted glasses. Refrigerate any leftovers.
Prepare cornbread mix according to package directions. Bake in 9 x 13-inch pan. Cornbread should be relatively thin in this size pan and ready to be cut into 1-inch squares. Mix together all other ingredients and dressing, using most of the jar of Miracle Whip.
Grease (oleo) 13 x 9-inch baking pan. Stir together in pan all ingredients except chicken breasts. Lay chicken breasts on top and sprinkle onion mix over top. Cover with Reynolds Wrap. Bake 2 hours at 350°.
Beat eggs well. Add brown sugar; mix well. Add Bisquick; beat. Stir in chocolate chips and pecans. Bake at 350° for 30 to 35 minutes in greased and floured pan.
Mix ingredients by hand, pour into baked pie crust and top with meringue. Brown in 400° oven.
Mix first 3 ingredients and boil for 2 minutes or thick. Take off of heat.	Add jello and food coloring. Boil 1 more minute; cool, then	mix strawberries and pour in baked pie shell. Refrigerate until chilled.
Saute in olive oil, onion and green pepper until onion is transparent. Salt and pepper to taste. Add Ragu sauce and 1 cup of water.	Bring to boil, stirring well. Reduce heat. Add crab meat and drained mushrooms. Mix well. Bring to a simmer and add dash of garlic salt.
In wide frying pan, bring 1-inch water to a boil over high heat. Add asparagus; reduce heat and simmer, uncovered, until barely tender when pierced (about 3 to 5 minutes). Drain. Place asparagus on warming serving platter and keep warm.
Drain pineapple and place in bottom of 2-quart casserole. Mix cheese, sugar, flour and Ritz crackers (which are crumbled coarsely) and sprinkle over pineapple. Melt margarine and drizzle over casserole. Bake, uncovered, 20 minutes at 325°.
In a large shallow baking dish, combine rice wine vinegar, soy sauce, brown bean sauce, scallions, cilantro, chives, garlic and coriander.
Cook broccoli for 5 minutes. Add remaining ingredients, except cracker crumbs. Pour into greased casserole; cover with crumbs. Bake at 350° for 20 minutes. Yields 6 to 8 servings.
Put sausage in 1 1/2-quart casserole. Spread onions on top and then apples. Pack brown sugar over top. Bake uncovered at 300° for 2 to 2 1/2 hours. Remove most of apples and onion. Drain liquid and serve. Serves 4.
Spray 9 x 13 pan with nonstick spray; wrap each slice of fruit in crescent roll. Melt butter and stir in the sugar and cinnamon. Pour mixture over dumplings, then pour Mountain Dew over crescent rolls. Bake 45 minutes or until golden brown at 350°.
Pour Kool-Aid powder in bottom of punch bowl. Add sugar. Pour in pineapple juice plus 1 can of water using pineapple juice can. Mix well. From side of bowl, gradually pour in 7-Up or lemon lime soda. Using tablespoon, scoop sherbet out and drop on top. Ice may be added if desired.
Combine stock, onion, leek and carrots in a heavy pot. Bring to a boil; partially cover and simmer 30 minutes. Blend until smooth. Bring to a boil, then stir in rice, salt and chili. Reduce heat to low; cover tightly and cook 20 minutes. Mix peanut butter in 1/2 cup soup until smooth. Add to the rest of the soup. Cover, then simmer 5 minutes. Discard chili. Serves 4 to 6.
Beat egg whites until soft peaks form. Gradually add sugar, beating until stiff peaks form. Fold in nuts. Spread over bottom and sides of well buttered and floured 9-inch pie plate, forming a high edge. Bake in a 275° oven for 1 hour. Turn off oven; let meringue cool in oven with door closed for 2 hours. Mix corn syrup, instant coffee crystals and water; heat to boiling. Reduce heat. Add chocolate; stir until melted. Remove from heat. Blend in milk. Slowly stir in cream and vanilla. Cover; chill. Whip until soft peaks form. Spoon into meringue crust. Cover; freeze several hours or overnight. Top with chocolate curls, if desired.
Mix well and put in baking dish. Sprinkle with paprika. Bake until fluffy at 350°.
Chop peppers and onions; cover with boiling water. Let stand 10 minutes; drain. Put all ingredients in boiling pot and let come to a boil for about 5 to 10 minutes. Pack in jars and seal.
Melt stick of margarine in baking dish. Mix all ingredients, except flavoring, and pour over melted margarine. Stir vanilla flavoring into peaches and pour over batter. Bake at 350° to 375° until crust is brown.