HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°. In large bowl, stir flour, 1/2 cup sugar and 2 tablespoons cocoa. Add milk, oil and vanilla; stir until smooth. Stir in nuts. Turn into ungreased 8 x 8 x 2-inch pan. Combine 3/4 cup sugar and 1/4 cup cocoa; gradually stir in boiling water. Pour liquid mixture over the batter in the pan. Bake at 350° for 30 minutes or until test done. Serve warm or chilled.
Cream together sugar, butter and cream. Beat eggs and add to creamed ingredients. Add Karo, salt and nuts. Mix and pour into unbaked pie shell. Bake at 325° for 45 to 50 minutes, on "bottom rack of oven".
Heat oven to 375°. Mix sugars, butter, shortening, vanilla and egg. Stir in remaining ingredients. Drop dough by heaping teaspoonfuls, about 2 inches apart, onto ungreased cookie sheet.
Scrub potatoes, leaving skins on. Cut lengthwise 6 to 8 wedges. In small bowl, combine oil, salt, pepper and paprika. Toss potato wedges into seasoned oil. Place wedges on foil lined pan and bake about 35 minutes in 450° oven. Turn once while baking.
Crush berries. Add 2 cups water and lemon peel. Simmer 5 minutes. Drain through cheesecloth or jelly bag. Squeeze to extract juice and pulp from berries. Mix sugar and 4 cups water. Boil to 260°. Add berry juice to sugar syrup. Boil 1 minute. Add lemon juice. Pour hot into hot jars.
Pound chicken between pieces of waxed paper real thin. Salt and pepper to taste. Take margarine, parsley and garlic and spread thin into a dish and freeze. When frozen, remove and cut into 6 cubes. Place 1 cube in each breast half with 1 slice Swiss cheese. Fold 2 short sides, then roll up and secure with a toothpick. Beat eggs with water and oil. Roll chicken cylinder into beaten eggs, then roll in bread crumbs. Chill thoroughly. (Can be prepared the night before.) Fry in deep fat.
Combine soups, water, mushrooms and butter in pan. Heat until butter has melted. Then add rice to soup and mix well. Place chicken in baking dish. Pour soup over chicken. Bake at 325° for 1 1/2 hours or until done, uncovered. Do not add salt.
Spray 13 x 9-inch pan with Pam. Combine marmalade, barbecue sauce, Worcestershire sauce and lemon juice. Place chicken in pan. Sprinkle with salt and pepper. Pour sauce over chicken. Bake at 350° for 1 hour, basting occasionally. Increase heat to 400° and bake 15 minutes longer.
Cream shortening and sugar; add eggs. Add bananas. Add flour, baking powder and soda alternately with buttermilk. Bake in 350° oven in sheet or layers, 9-inch pan, 25 to 30 minutes or until done.
Cook milk and sugar to soft ball. Take off stove. Add peanut butter, marshmallow cream and vanilla; do not beat. Stir and pour in pan or dish. Let cool; cut into pieces.
Dump pineapple (do not drain) into a 9 x 13 x 2-inch ungreased pan. Spread evenly. Dump in pie filling. Spread evenly. Dump in cake mix (dry). Spread evenly. Sprinkle pecans over mix. Slice margarine into pats and place evenly over other ingredients. Bake at 350° for 1 hour. Top will be crunchy and firm when cake is done.
Bring first three ingredients to a boil until crystals disappear. Boil to 265° on candy thermometer. Add the syrup to the beaten egg whites with the vanilla. Shape into rolls and refrigerate. Cook, stirring until thick, the Eagle Brand milk, salt and 1/2 cup corn syrup. Cover cold rolls with sauce. Roll immediately in chopped pecans. Keep refrigerated. Slice into 1/2-inch slices to serve.
Melt butter. Pour into a 13 x 9 x 2-inch baking dish. Pour graham cracker crumbs over melted butter. Sprinkle coconut, chocolate chips and walnuts in order listed over butter and graham cracker crumb mixture. Pour milk over top. Bake at 350° for about 25 minutes or until top begins to lightly brown. Allow to cool thoroughly before cutting into squares. Makes 16 servings.
Mix fruit and pudding. Add marshmallows and Cool Whip. Sprinkle with 1/2 cup nuts.
Beat egg whites until stiff. Add sugar by tablespoons, then add vanilla, chocolate chips and nuts. Oven must be preheated to 350° before beginning. Drop by spoonfuls onto 1 cookie sheet. All the dough must fit on 1 sheet, so drop close together. Place in oven for about 3 to 4 hours. Cookies can not touch each other on the cookie sheet.
Blend all together for 3 minutes at medium speed. Pour into 10-inch pie plate and bake at 350° for 55 minutes.
Add water to Jell-O in largest mixing bowl. Stir in entire contents, cranberries and pineapple until well mixed. Add nuts. Pour into 9 x 12-inch dish. Chill until set.
Cream pretzels, sugar and margarine. Press into 9 x 13-inch pan. Bake 10 minutes at 350°. Cool. Mix cream cheese, sugar, Cool Whip. Spread on baked pretzel crust, sealing sides well. Refrigerate.
Place pork chops in baking pan. Mix catsup and Pepsi; pour over top of pork chops. Sprinkle with brown sugar. Bake, uncovered, for 1 hour at 350°.
Place raspberries and strawberries into a blender and whirl until smooth. Pour mixture into a large saucepan. Mix sugar and cornstarch and stir into fruit puree. Stir over low heat until fruit bubbles and thickens. Cool and then chill. Serve very cold in small bowls topped with drizzles of heavy cream.
In a small bowl, stir together All-Bran and hot water. Set aside. In large bowl, beat egg substitute and 1/2 cup skim milk. Add reserved All-Bran mixture, remaining milk and next 5 ingredients; stir until well combined.
Place shredded lettuce in bottom of pan. Add layers of all or some of the vegetables listed. Add Mozzarella. Make mixture of Parmesan, sugar and mayonnaise.	Cover salad. Add Bac*Os or bacon just before serving. Let this set overnight if possible. The secret to having this salad really crisp and good is getting all the moisture out of everything including the lettuce. Blot it	with a towel	or paper towels after shredding. Be sure other vegetables are squeezed out real dry.
Melt butter or oleo in top of double boiler over direct heat. Blend in flour; add milk gradually, stirring constantly. Cook over boiling water until mixture thickens. Stir to keep smooth. Add next 3 ingredients, cover and cook 15 minutes. Add olives. Serve at once over toast, biscuits, Chinese noodles or in patty shells. Makes 4 to 5 servings.
Mix the oil, sugar, vinegar and salt. Pour over onion, green pepper, celery and kraut. Mix well. Marinate overnight in refrigerator. Keeps for 2 weeks.
Mix all ingredients except chips. Add chips just before serving. Can be made night before and add chips just before you are ready to serve salad.
Saute celery and onions in butter or margarine to softness. Mix all other ingredients together and bake at 375° about 45 minutes.
Beat egg with a fork; add sugar, salt and vanilla. Add cold milk and stir until mixed. Pour into large baking dish. Sprinkle with nutmeg and place in oven at 350° until thick and top browns.
Heat oven to 400°. Grease cookie sheet. In small bowl, combine cheese and salt. Brush potato wedges with margarine; place on greased cookie sheet. Sprinkle wedges with cheese mixture to coat. Bake at 400° for 25 to 30 minutes or until potatoes are tender and lightly browned. Serve warm. Makes 32 appetizers.
Preheat oven to 375°. In a heavy 2-quart saucepan, melt butter. Meanwhile, on piece of wax paper, combine bread crumbs, Parmesan cheese, basil, oregano, garlic salt and salt.
Put all ingredients (except cheese and noodles) in slow cooker. Stir; cover and cook 7 hours. Put noodles in pan and pour chicken mixture over noodles. Sprinkle with cheese; dot with butter. Brown lightly in oven.
Melt the butter in a small saucepan. Add the cocoa and cook, stirring, for 3 minutes over low heat. Remove from the heat and leave to cool for 5 minutes. Stir the cheese into the cocoa, then mix in the artificial sweetener to taste. Chill the chocolate spread in a covered container and it will keep for about 3 to 5 days in the refrigerator, depending on the shelf life of the cheese.
Combine eggs and water; beat well. Add flour and beat until smooth. Dip zucchini in batter and deep fry in hot oil (375°) until golden brown. Drain on paper towels; sprinkle with salt. Serve immediately.
Combine all ingredients in food processor or blender until ham is minced. Roll into ball, chill and serve with assorted crackers.
Combine tomatoes, sausage, tomato sauce, stock, onion, garlic, carrots, basil and oregano in large pot and simmer 30 minutes. Add remaining ingredients and simmer an additional hour, adding more water as necessary to cook tortellini.
Drain pineapple and cherries, saving the juice from each. Heat juice and dissolve Jell-O in it. Cool thoroughly (very important). Add pineapple, nuts, cherries and Coke. Pour into dish and chill until firm.
In a small bowl, mix cocoa with boiling water; cool completely. Preheat oven to 350°. Grease and flour three 8-inch layer cake pans. Sift flour, baking powder, soda and salt. Combine butter, sugar, eggs and vanilla. Beat at high speed until fluffy. At low speed, blend in flour mixtures (in fourths), alternately with buttermilk. Begin and end with flour mixture; beat just until smooth. Measure 1 2/3 cups batter into a small bowl. Stir in pecans. Pour into prepared pan. Add cocoa mixture to remaining batter; mix until smooth and divide evenly between other pans. Bake 30 to 35 minutes. Cool 10 minutes on rack; remove from pans and cool completely. Whip heavy cream until stiff.
In saucepan, melt chocolate, remove from heat and stir in cream until smooth; set aside. In a large bowl, beat egg; add sugar, milk, vanilla and salt. Mix well. Stir in chocolate mixture; add bread and toss. Let stand 15 minutes. Spoon into greased 2-cup souffle dishes. Bake at 350° for 30 to 35 minutes. Top with confectioners sugar or whipped cream. Makes 2 servings.
Wash, hull and slice strawberries. Let drain; set aside. Beat egg yolks until lemon colored. Slowly add sugar; beat about 10 minutes. Add baking powder to flour. Add flour mixture slowly to egg yolk mixture. Add vanilla; beat well until smooth. Grease and flour an 11 x 15 x 2-inch cake pan or a jelly roll pan. Beat egg whites until stiff. Fold batter into egg whites with wooden spoon gently. Immediately pour into greased and floured pan and gently spread with back of spoon. Bake at 350° for 15 minutes. Let cool. Mix strawberry glaze with strawberries. Spread over cooled cake. Spread Cool Whip over all. Refrigerate. Cut into squares.
Cook rice; add margarine. Add corn and soups and mix well. Sprinkle cheese on top. Bake at 325° for 30 minutes.
In a 2 cup measure, stir sugar into warm water. Put all ingredients in blender; blend until smooth. Pour into loaf pan; cover and freeze 4 to 5 hours. Transfer to large chilled bowl. Beat with mixer on medium for 2 minutes or until fluffy. Return mixture to loaf pan; cover and freeze for 6 hours or until firm. Let stand 20 minutes at room temperature before serving.
Brown sausages; drain on paper towels. Boil together briefly vinegar, sugar, sherry, soy sauce and ginger. Blend cornstarch and water and add to mixture. Cook until transparent. Add sausages, pineapple, green pepper and cherries. Slowly heat. May be made 2 or 3 days ahead of serving. Serve in a chafing dish. Serves 6.
Trim fat from chops and roll in flour. Place layer of chops, then onions, carrots and potatoes in large casserole, seasoning each layer lightly with salt and pepper. Finish with potatoes. Pour stock over. Cover.
Cook celery and onion in butter until soft but not brown. Blend in flour and seasonings. Add milk and bouillon. Cook, stirring constantly, until mixture is smooth and thickened. Chill. Mix sauce with rice, tuna and cheese. Adjust seasoning, if necessary. Form into 8 balls (1/3 cup each). Roll in combined bread crumbs and paprika. Place in a baking dish sprayed with Pam. Bake at 425° for 30 minutes. Serve with sauce made by combining and heating soup and sour cream. Makes 4 servings.
Combine sweet potatoes, eggs, sugar and salt. Mix well. Add soda, baking powder, vanilla and buttermilk. Mix well and pour into pie shells. Bake at 350° for approximately 50 minutes or until knife comes out clean. Makes 2 to 3 pies, depending on size and depth of pie pans.
Drain fruit. Cut into bite-size chunks. Whip cranberry sauce and add to fruit.
Brown meat in a little oil, then add chopped onions. Let brown. Combine tomato sauce and tomato paste with 2 quarts of water. Add hot pepper and salt. Let cook for 3 or 4 hours on simmer.
Mix sugar, chocolate and flour in a bowl. Beat egg yolks. Add milk and vanilla. Pour this in sugar, chocolate and flour. Mix well. Add margarine. Cook slowly until thick. Pour in cooked pie shells. Top with beaten egg whites. Then brown in oven.
Put pork and beans in a bowl; add cut up onions, brown sugar, mustard and chili powder. Stir and then add bacon slices on top. Bake in 350° oven for 1 hour, until bubbly.
Trim excess fat and gristle from steaks. Season generously with salt, pepper and a splash of olive oil. On a grill that is clean and hot, but not flaming, grill steaks to desired doneness (medium-rare is best).
Combine in a separate bowl peeled and sliced apples, walnuts, cinnamon and nutmeg. In another bowl mix eggs, sugar and oil. Add flour, baking powder, salt, soda and vanilla, stirring well. Add apple mixture and blend together. Bake in a 9 x 13-inch pan at 350° for 1 hour.
Season pork steaks. Dip in beaten eggs and then in bread crumbs. Brown on both sides in hot oil for a few minutes, then turn down heat and let finish frying slowly until meat is tender. Don't cover. Serve with potatoes, salad or any kind of vegetable. Serves 4.
Put grease in frying pan. Flour, pepper and salt meat. Brown in grease. Pour grease off and add 1 can mushroom soup, onion, garlic and 2 cans of water. Bring to a boil. Turn heat to slow and simmer until thick and done.
Mix together the flour, butter and nuts. Press into bottom of 9 x 13-inch pan. Bake at 350° for 12 minutes. Beat the cream cheese and powdered sugar together. Add the large container of whipped topping; spread over crust. Mix pudding and milk	until thick. Spread chocolate mixture over cheese mixture. Top	with small container whipped topping.	Cover with toasted coconut. Refrigerate. Keeps for 7 to 10 days if refrigerated.
Cook sausage in a large skillet over medium heat until brown. Stir to crumble; drain and set aside. Heat oil in skillet. Add onion and pepper; saute 2 minutes. Add eggplant and saute 3 minutes, stirring constantly. Add squash and garlic. Simmer 10 minutes. Add sausage and seasonings. Cover and simmer 5 minutes or longer. Add spaghetti sauce as desired.
Mix pudding, cold milk and Cool Whip until well blended and it starts to thicken (a few minutes). In large glass baking dish (2 x 9 x 13-inches), put down a layer of the graham crackers. Spread 1/2 of the pudding mixture on crackers. Add another layer of crackers on top. Spread the remaining 1/2 of pudding mixture on crackers and top with another layer of crackers. Refrigerate at least one hour (overnight is great).
Mix milk and eggs. Mix dry ingredients. Dip potatoes in liquid, then in flour. Repeat process. Place on greased baking sheet and drizzle butter over potatoes. Bake at 350° for 45 minutes or until done.
In a heavy 6-quart saucepan brown stew beef. When brown, place potatoes, celery, onion, salt, carrot and water in. Bring to a boil (keep saucepan partially covered); turn heat down to low and simmer 40 to 50 minutes or until vegetables are tender. Season with pepper and add additional salt, if necessary.
Power Level: High (100%), Medium (50%). Total cooking time is 24 to 30 minutes.
Mix ingredients together well. Put in greased 9 x 13-inch pan. Put on topping.
Spread rolls out. Spread sausage on top. Add cheese. Roll from shortest end and chill. Slice and bake at 375° for 15 minutes. Serves 32.
In a saucepan, bring milk to a boil. Stir in rice and raisins. Cover; cook over low heat, stirring occasionally, for 30 minutes, or until most of the milk is absorbed. Stir in sugar and vanilla. Spoon into dishes; sprinkle with nutmeg. Makes 5 to 6 servings.
Drain peaches. Heat 1/2 cup peach syrup, lemon juice and brown sugar to boiling. Add peaches and remove from heat.
Cook scallops and fish (haddock) for 5 minutes in salted, boiling water; drain. Place in a buttered 1 1/2-quart casserole dish. Pour shrimp soup over fish and top with buttered crumbs. Bake at 350° for 35 to 40 minutes.
Combine all ingredients. Pour in casserole; top with bacon pieces. Bake in 325° oven for 2 1/2 hours. Makes 8 servings.
Cook rice according to directions. When done, add oleo and stir until melted. Stir in other ingredients. Pour into greased casserole. Bake at 325° until bubbly.
Mix jello and pineapple and bring to a boil. Simmer 2 minutes; set aside and let cool completely. Whip cream. Fold whipped cream and cottage cheese into jello mixture. Refrigerate 2 hours before serving.
Brown hamburger, onion and pepper in skillet. Drain and place in large casserole dish. Place 3/4 bag of Tater Tots on top of hamburger. Sprinkle grated cheese on top of Tater Tots. Set aside. Add soup and milk in saucepan. Cook until smooth. Pour on top of hamburger, cheese and Tater Tots. Sprinkle more grated cheese on top. Bake at 350° for 30 to 45 minutes.
Sprinkle soda over chopped dates. Add boiling water. Drop in butter. Mix and add sugar, egg, flour, nuts and orange zest. Mix. Pour into greased and floured loaf pan. Bake in 350 oven for 1 hour.
Chop artichokes in food processor. Add cheese and mayonnaise. Pour into serving dish and bake in oven until bubbly. Serve with crackers.
Cream together butter and sugar. In a separate bowl, sift together flour, baking powder and salt. Add milk and dry ingredients alternately to butter/sugar mixture; mix well. Pour into a greased 8 x 8-inch pan. Combine cherry juice and sugar in pan and heat until sugar dissolves; add cherries. Spread this over batter. Bake at 350° for 30 to 40 minutes until golden brown. Very good!
Spray Bundt pan with Pam. Slice and cut into small pieces the loaf of bread. (I usually cut each slice into 6 small pieces.) Put half of the bread pieces evenly into bottom of pan. Mix the following 5 ingredients together as for pie dough. Sprinkle half of this mixture over frozen pieces; place the balance of the bread in pan and sprinkle the balance of the mixture on top. Cover; let set overnight and bake in the morning in a 350° oven approximately 30 minutes. Thaw frozen bread slightly to cut.
Melt butter in skillet (or large microwave casserole) and cook green pepper. Add flour and stir. Add milk, mushrooms, soups, Cheddar cheese, chicken and cooked spaghetti. Pour into 13 x 9-inch casserole dish. Top with a bit of grated cheese. Bake at 350° for 30 to 45 minutes.
Remove skin from chicken. Coat with garlic dressing and sprinkle with bread crumbs. Bake in oven at 350° for 40 to 50 minutes.
Stir together all ingredients in large bowl. Add chopped fresh cilantro if desired. Refrigerate several hours to blend flavors.
Mix all together, first dissolving the jello into the boiling water, then adding the fruit juice, thawed strawberries and crushed pineapple. Add the nuts. Pour 1/2 of the mixture in an 8 x 8-inch Pyrex dish. Place in refrigerator. Keep the other half at room temperature. When first half is firm, spread with 1/2 pint sour cream, then top with rest of gelatin mixture. Place back into refrigerator. Make this a day before you plan on serving. This makes 9 medium size squares.
Mix the first 8 ingredients in a greased or sprayed 2 1/2-quart casserole. Sprinkle with paprika; cover and place in refrigerator overnight. Preheat oven to 350°. Remove cover and bake 1 hour or until set in center. (Sit back with a glass of wine and spend time painting.) Serve with tossed salad and bread or rolls. Serves 6 to 8. Easily halved for small families.
In large pan, brown meat in margarine. Add onion, garlic, carrots, celery and green pepper. Simmer 10 minutes. Add beef broth, tomatoes, salt and black pepper. Simmer on low for 35 minutes. Add hominy or corn. Cook 10 minutes more. Yields 4 quarts. May be refrigerated several days or frozen.
Dissolve jello in hot water. Add rest of ingredients; pour into mold and refrigerate until mixture is set. Turn onto bed of lettuce; garnish with parsley.
Cream butter and sugar. Add eggs one at a time, mixing well. Add milk and vanilla wafers, then add coconut and chopped pecans. Bake in tube pan at 250° to 255° for 1 1/2 hours or until dry looking on top.
Clean, devein and boil shrimp. Fry bacon. Remove from skillet. In the remaining bacon grease, fry onions over low flame until transparent. Add tomatoes and cook for a few minutes. Add seasonings, rice, shrimp and crumbled bacon. Put into 1-quart casserole and cover. Set oven at 350°. Bake for 45 minutes. Stir with fork 2 or 3 times.
Peel and devein shrimp, leaving tails on. Split shrimp part way through, butterfly fashion. Combine flour, water, egg, sugar and salt to make a batter. Dip shrimp into batter and fry in deep, hot peanut oil. Fry until golden brown and drain on paper towels. Makes 5 to 6 servings.
Combine the mayonnaise, flour, eggs and milk. Stir in crabmeat, Swiss cheese and onions. Pour into a pastry lined 9-inch pie plate. Bake at 350° for 40 to 45 minutes.
Dissolve sugar in hot water; add jello and stir until dissolved. Mix cornstarch in cold water until smooth and then add to jello mixture. Cook until clear. Fill pie shell with berries and pour mixture over them. Cool several hours. Serve with whipped topping. Frozen berries can be used but decrease water or add a little more cornstarch.
Mix well and bake at 350° for 35 minutes in a 9 x 13-inch pan.
Layer and refrigerate overnight. Mix together salad dressing, seasoning and sauce. Chill overnight. Mix all salad with dressing just before serving. Top with crushed Doritos.
Cream shortening, sugar and eggs; add sifted dry ingredients alternately with milk and vanilla. Mix well; add peanut butter. Pour into 2 greased and floured 8-inch cake pans. Bake at 350° about 25 minutes. Frost with Peanut Butter Frosting.
Thaw hash browns. Mix margarine, sour cream, soup and onion. Add to hash browns. Pour into a greased casserole. Top with cheese and fried onions. Bake for 1 hour at 350°.
Drain syrup from pineapple and add water to make 1 cup. Heat to boiling. Dissolve lemon jello in the syrup. Blend 1/2 of the jello with cream cheese. When smooth, pour into pie shell. Chill until set. Arrange pineapple chunks on top and spoon remaining jello over to glaze. Chill.
Scald milk in glass measuring cup for 3 to 4 minutes on High or until tiny bubbles appear around the edges. Beat eggs slightly. Add sugar, salt and vanilla. Slowly add milk. Divide into 5 glass custard cups or coffee cups. Place custard dishes in a circle on the outer edge, rotating if necessary. Heat in microwave, uncovered, on Medium for 5 to 5 1/2 minutes or until custard just begins to boil. Center will become firm during standing time. Chill several hours before serving.
Crush cookies in food processor. Add melted butter. Press into 9 inch pie pan and up sides. Chill. Melt marshmallows with milk. Let cool thoroughly. Add creme de menthe. Whip cream and fold into milk mixture. Pour into pie crust. Chill. Save some crumbs for garnish.
Mix all ingredients together and drop by rounded tablespoon on a greased cookie sheet. Bake in 375° oven until done. These get better with age when stored in a tight container. Makes 22 dozen.
Mix sugar, butter and eggs well. Add dry ingredients. Make 2 balls. Place in the refrigerator until needed. Slice 1/8-inch thick and bake in slow oven.
Brown ground beef and drain off fat. Brown bacon and onion. Drain off fat. Mix the beef, bacon and all remaining ingredients. Bake at 350° for 1 hour.
Sift dry ingredients. Add to fruit and nuts; mix well. Beat eggs well. Add sugar and extract. Add fruit and nuts to egg mixture; mix well. Pour into well-greased tube pan. Bake for 1 hour at 350°. Let cool in pan before removing. Let mellow a few days. It is delicious.
In a large skillet, saute in 1 tablespoon butter, the onion, bell peppers and celery. Add broth and soups. Mix well. Add chicken pieces and spaghetti. Mix well. Salt and pepper to taste. Put into a 13 x 9-inch baking dish. Cover with cheese. The more the better. (I like to mix shredded cheese into my spaghetti mixture and also cover the top.) Bake until hot and cheese is melted (325° oven).