HumbleIntelligence/food-ner-1-Million huggingface dataset:
Empty cake mix and cocoa into bowl. Stir to prevent lumps. Add all other ingredients and mix on low speed for a few seconds and beat 3 minutes on high with electric mixer.
Mix all dry ingredients well. Dissolve yeast in 1/4 cup lukewarm water. Add shortening, yeast and buttermilk to dry mix and knead well. Flour as needed to roll out. Roll out, cut and place biscuits in a greased pan. Bake in a 425° preheated oven until brown (12 to 15 minutes). Mix makes about 24 large biscuits.
Wash and quarter apples. Remove spots and core. Do not peel. Put apples in large roaster and add sugar. Bake in moderate oven (325°) for 2 1/2 to 3 hours.
Combine sugar, 1 cup water, salt and spices in a large container. Heat to boiling, reduce heat and simmer. Combine cranberry sauce and 3 1/2 cups water; mix well. Add to sugar syrup with apple juice. Heat to just below simmering. Pour hot punch in mugs or cups and dot with a bit of butter. Makes about 1 gallon.
Mix, by hand, all ingredients in large bowl. Pour into casserole dish (I spray with Pam). Top casserole with small amount of seasoned stuffing mix. Bake, uncovered, at 325° for 45 minutes.
Cut steak into thin strips. Quick fry until done. Spread flour tortilla with Ranch dressing fill with steak and top with lettuce, cheese, tomatoes and top with salsa. Fold and eat like a taco.
Mix water and dressing together. Pour over potatoes in baking dish. Pour melted butter over top. Cook for 50 minutes at 350°.
To make sauce, heat oil, add garlic and saute for about 30 seconds. Stir in	wine, basil, parsley and marjoram; cook about 1 minute. Add tomatoes and boil 5 minutes. Reduce heat and add mussels. Cover and cook	approximately 5 minutes, until shells open. Add scallops and fish, cover and cook 2 to 3 minutes longer until scallops and fish	are barely firm. Season with salt and pepper.	Keep warm. Cook spaghetti al dente. Drain. Pour sauce and seafood over spaghetti, toss gently and serve.
Cream first 5 ingredients; add dry ingredients and mix well. Add raisins, nuts or coconut, if desired. Using a teaspoon, drop onto cookie sheet. Bake at 350° for 10 to 12 minutes.
Cool and carefully separate shells. Fill each shell with egg or tuna salad. Sprinkle with paprika. Store covered in refrigerator. Serve with pickles, sliced cucumbers and tomatoes for a great summer supper (or snacks or lunch)!
Mix. Form into small balls and flatten with a fork. Bake at 350° for about 15 minutes. Makes 2 dozen.
Season veal scallops with salt, pepper and garlic powder and dust with flour. Place 1 ounce Boursin on each scallop and roll up. Spiral 1 slice of bacon around each scallop and fasten with a toothpick. Saute scallops for several minutes on each side; when bacon is crisp, scallops are done. Do not overcook. Cheese will be softened. Serve at once! Marvelous with mushrooms sauteed in butter. Serves 4.
Preheat oven to 350°. Grease a 9 x 13-inch baking pan. Combine yellow cake mix, eggs and butter in mixing bowl. Mix well. Press, using your hands, into greased pans. Combine confectioners sugar, cream cheese and vanilla extract in mixing bowl. Beat until creamy and smooth. Spread over cake mixture. Bake at 350° for 35 minutes. Cut into squares.
Place olive oil in a shallow baking pan. Add nuts and toss them in oil until coated. Sprinkle with remaining ingredients and mix well. Toast in oven at 300° for 10 minutes, stirring occasionally. Do not scorch the nuts. The nuts will keep cooking after being removed from oven, so do not overcook.
Combine in a large bowl the flour, soda, salt, sugar and cocoa. Combine wet ingredients (water, oil, lemon juice and vanilla). Pour wet ingredients in bowl containing the dry ingredients and mix well with fork (100 strokes). Pour into 2 greased and floured cake pans. Bake at 350° for 30 minutes or until toothpick comes out clean. Remove from pans. When cool, frost with Chocolate Buttercream Icing or your favorite frosting and decorate with drained, canned mandarin oranges.
Bring water to a boil in the bottom of a steamer. Fit the basket into the steamer. Steam the asparagus over medium-high heat for about 6 minutes until bright green and tender. Remove the steamer from the heat and let asparagus cool. Combine the yogurt and Blue cheese in a small saucepan. Warm over low heat for 1 to 2 minutes, whisking constantly, until the Blue cheese has melted. Remove the pan from the heat and whisk in the lemon juice, chives and garlic. Arrange the asparagus in the center of a serving plate and ring with tomato wedges. Drizzle the yogurt dressing over asparagus. Sprinkle with salt and pepper and garnish with fennel leaves. Fat per serving: 0.9 grams. Calories per serving: 71.
Spread slightly softened ice cream in bottom of cool pie shell. Place in freezer. Combine pumpkin, sugar, spices and salt. Fold in whipped cream. Spread over ice cream in pie; wrap, seal, label and date after you sprinkle with pecans. When frozen, approximately 1 month.
Put 1/2 of each flavor sherbet into punch bowl. Add 1/2 can pineapple juice. Pour ginger ale over sherbet to fill bowl.
Cream margarine and peanut butter. Add sugars, egg and vanilla. Mix dry ingredients and add to creamed mixture. Stir in peanut butter chips. Form into balls; press down with a fork. Put on ungreased cookie sheet. Cook 10 to 12 minutes at 375°.
Combine flour, salt, garlic powder, onion powder, pepper and red pepper in a pan. Mix well. Cut ribs into serving size; wash and pat dry on paper towel. Set aside in large skillet. Add oil over medium heat. Dredge ribs in flour mixture. Place ribs in hot oil and brown real well on all sides. Remove ribs. Pour out most of oil. Add onion, celery and bell pepper; fry for about 5 minutes. Place ribs in skillet; add water. Cover and cook on low heat. Add Kitchen Bouquet and more seasonings; cook about 1 1/2 hours.
Put fruit punch and ginger ale in refrigerator to chill. Mix lemonade with water. Add fruit punch and ginger ale. Pour over ice cubes in a punch bowl. Float lemon slices on top. Makes 16 servings.
Cook spaghetti according to directions on package; drain. Add tomato paste, water, onion salt and cheese. Cook over low heat until cheese is melted and well blended.
Combine all ingredients in large, heavy pot. Simmer on low heat for 30 to 45 minutes, stirring occasionally.
Boil chicken and cool. Remove meat from bone; set aside. In a large bowl add both cream of chicken soups, 1 1/2 cans of broth and 1 1/2 cans of milk. Stir altogether and then add stuffing and then chicken. Mix well together. Put into 13 x 9 x 2-inch and round pan. Bake at 350° for 35 to 40 minutes. (Grease pan or use Pam. You may put pats of butter on top before baking.)
Combine honey, orange juice, butter, eggs and vanilla; mix well. Combine flour, sugar, baking powder, baking soda and salt in mixing bowl. Stir liquid mixture into dry ingredients until well blended. Pour into greased and floured muffin cups. Bake at 375° for 15 to 20 minutes or until golden.
In large heavy pot, smear cocoa into sugar. Add salt. Add milk; stir until blended. Over medium heat, bring to boil, stirring occasionally. Lower heat; let mixture boil.
Mix together first 4 ingredients; set until firm. Beat together remainder of ingredients and put on top.
Mix all ingredients, except beets, in saucepan. Bring to a boil; add beets. Turn of heat. Allow to stand overnight in refrigerator before serving.
Blend all ingredients together in food processor until smooth. Serve with Wheat Thins or similar snack crackers.
*If you desire peanut butter, maple or anything else, divide the measure in half, i.e., 1 2/3 cups honey, 1 2/3 cups peanut butter, etc.
Heat cream cheese, margarine, salt, Tabasco sauce and milk over low heat, stirring until smooth. Add spinach; heat. Top with egg. Makes 6 to 8 servings.
Cook and drain 20 ounces spaghetti. Mix all together. Top with grated cheese and bake for 30 to 40 minutes in 350° oven.
Plan to begin recipe the day before your special dinner. Dissolve yeast in 3 Tbsp. warm water. Mix sugar, shortening, water, salt and eggs. Stir in yeast and flour. Knead thoroughly. Cover and refrigerate overnight. Divide dough in half and roll out into a big circle. Brush with 1/2 of the melted butter. Cut into 16 pizza-like wedges. Roll each wedge from large end to point like a crescent roll. Place onto a greased baking sheet or seasoned stone. Do the same to the other half of the dough. Allow 32 rolls to rise for about 2 hours in a warm place until doubled in size. Bake until golden brown at 350°, about 15 to 20 minutes.
Combine milk and corn in heavy saucepan and simmer over medium heat for 20 minutes, stirring at intervals to prevent sticking. Place egg yolks, milk, sugar, salt and flour in blender and blend at medium for 1 to 2 minutes. Add small bit of hot mixture to blender and whirl again. Gradually add blender mixture to hot mixture and continue simmering 15 minutes. Add butter and dash of pepper.
Cream shortening and sugar. Beat in eggs. Sift together flour, soda and salt. Combine the two mixtures together, adding sour milk alternately with flour mixture. Add vanilla. Drop by teaspoonfuls on an ungreased cookie sheet. Sprinkle with sugar and cinnamon. Bake 8 to 10 minutes at 400°.
Melt Snicker bars in a pan. Combine remaining ingredients together. Pour batter into melted Snicker bars and mix together. Place them in cookie pan and bake at 350°, checking occasionally.
Brown ground beef with onions. Drain excess fat. Add the salsa and simmer. Remove from heat. Spread cream cheese on a pie plate. Pour cooled meat and salsa mixture over it. Sprinkle with green pepper and shredded cheese. Heat in microwave to melt cheese. Serve with nacho chips.
Dip chicken breasts in melted margarine. Roll in crushed saltines. Sprinkle with garlic salt, Parmesan and parsley flakes. Place in 9 x 13 dish. Bake at 275° for 1 1/2 hours.
In 10-inch skillet over medium-high heat in hot oil, cook pork until brown on all sides. Remove, set aside and spoon off all fat. In same skillet, combine soup, apple juice, celery, onion, caraway seed, pepper and apple. Heat to boiling. Return pork to skillet. Reduce heat to low. Cover and cook 20 minutes or until pork is no longer pink, stirring occasionally. Remove pork from skillet and slice. Serve with sauce and pasta. Garnish with celery leaves and additional apple slices.
In a bowl, stir together the tomatoes, onion, chilies, cilantro, garlic salt and lime juice. Let stand for 1 hour to blend flavors before serving. Salsa can be stored for up to 1 week in refrigerator.
In large saucepan, combine sugar, water and cornstarch over medium heat. Stir until clear and thickened. Add gelatin. Let mixture cool. Add strawberries to cooled gelatin mixture. Pour strawberry filling into baked pie shells. Chill pies until ready to serve. Top with whipped cream if desired. Yield: 2 pies. Enjoy.
Combine all ingredients, except shortening; beat until well blended and smooth. Batter will be thin. Melt shortening until it is 1/2-inch deep in a large skillet. Drop batter by teaspoonfuls into hot shortening. Fry until golden brown; turn and brown on the other side. Drain on paper towel. Serve at once. Makes about 36 small appetizer fritters.
Brown ground beef, bacon and onion. Put beans, meat mixture, catsup, brown sugar and vinegar in bean pot or covered casserole. Bake for 1 hour at 350°. Stir occasionally. If using crock-pot, cook 5 or 6 hours at 300°.
Combine biscuit mix and sugar in mixing bowl; cut in butter until mixture resembles rice kernels. Gently stir in milk just until ingredients are moistened. Drop half of dough by tablespoonfuls into a greased 6-cup ring mold. Sprinkle with Cinnamon-Date Filling. Top with remaining dough. Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in cake comes out clean. Invert mold onto plate. Leave over cake 5 minutes. Serve warm. Makes one coffee ring.
Cook over medium heat until mixture comes to a full boil, stirring constantly. Makes 1 1/2 cups. Delicious on gingerbread.
Mix graham cracker crumbs with margarine. Pat into 9 x 13-inch pan and bake until golden at 375° for 20 minutes. Beat eggs, confectioners sugar, 2 sticks margarine and vanilla. Spread over crust. Spread with drained pineapple next. Place sliced bananas on top of pineapple. Spread Cool Whip on top. Garnish with cherries and nuts.
Mix all ingredients together and pour into an uncooked pie shell. Cook for 45 minutes on 350°. Makes 2 pies.
Season chicken breasts with salt and pepper. Cook in a saute pan until done (about 7 minutes each side). Mix slaw dressing, celery, grapes, apple and cashews. When chicken is cooled, dice into 1/4-inch pieces and add to dressing mixture. Serve as a salad on lettuce leaves or on a croissant roll. Makes 4 to 6 servings.
Mix eggs, sugar and margarine. Stir in milk, vanilla and coconut. Pour into pie shell and bake at 325° for 25 to 35 minutes.
Mix all ingredients together and bake at 350° for 40 to 45 minutes. Serve warm.
Combine peppers and butter and cook, covered, 3 minutes. Add corn, salt and pepper. Stir; heat through. Serves 4.
Combine softened cream cheese and Cheddar cheese, mixing until well blended. Add pimento, green pepper, onion, Worcestershire sauce, lemon juice and seasonings; mix well. Chill until stiff. Shape into ball. Roll in nuts. Serve with crackers. (Leftover cheese ball can be re-shaped and refrigerated. Will keep up to one week.)
Dissolve yeast and 1 teaspoon sugar in warm water in a small bowl; let stand 5 minutes.
Drain all fruits and place all but cherries in 2-quart casserole. Add nuts. Melt butter; blend in sugar, curry powder, cinnamon and spoon over fruit. Bake in slow oven at 325° for 30 minutes. Add cherries; bake 15 minutes longer. Serve warm.
Cook chicken; reserve broth. Cool chicken; cut into bite size pieces. Cook noodles in broth with added water. Combine soups and sour cream, salt and pepper. Add chicken, drained noodles, mushrooms and pimiento. Pour into buttered casserole dish. Cover with buttered bread crumbs. Bake at 350° for 40 minutes.
Cube 4 slices bread; put in long 3-quart glass casserole. Combine next 5 ingredients; spread over bread cubes. Cube other 4 slices of bread over this. Beat eggs; add milk and pour over mixture. This may be refrigerated until the next day. Bake at 350° for 30 minutes, then spoon soup and cheese over and sprinkle with paprika. Bake an additional 60 minutes at 350°.
For tomato sauce, in medium saucepan combine broth, celery, onion and garlic. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Stir in tomatoes, tomato paste, basil, rosemary and pepper. Return mixture to boiling; reduce heat. Simmer, uncovered, for 15 minutes, stirring occasionally.
Heat first 4 ingredients to boiling, stirring continuously. Cool. Pour over berries. Pour into baked pie shell. Cool. Makes 2 deep-dish pies.
Layer everything in a 1 or 2-quart casserole with buttered crumbs on top and bottom. On bottom, put 1/2 buttered bread crumbs, next corned beef, next sauerkraut, next mayo and Thousand Island dressing, mixed, next Swiss cheese and top with buttered bread crumbs. Add tomatoes, if desired. Bake at 350° for 1/2 hour to 45 minutes. Serves 4 to 6.
Place all ingredients in a 12-inch square of foil, shiny side up. Fold foil over vegetables and seal package. Place on cookie sheet. Bake in a 400° oven for 45 minutes. Makes 1 serving.
Beat well with mixer first 6 ingredients. Add flour, baking powder and salt. Roll on floured board and cut. Fry until brown.
Brown chicken breasts (both sides) in skillet with 1 tablespoon oil. Preheat oven to 350°. Lay browned chicken breasts in a baking dish. Lay 2 ham slices on open breasts. Top with 1 Swiss cheese slice (on top of ham). Fold breasts. Hold together with toothpicks. Put 1 slice Swiss cheese on top of each folded breast. Pour jar of gravy over all 4. Cover. Bake 1 1/2 hours at 350° or until done.
Separate roll dough into four triangles. Sprinkle with cheese and garlic powder. Beginning at the wide end, roll up dough. Place with point down on a greased baking sheet. Brush with egg, sprinkle with seeds. Bake at 375 degrees for 11-13 minutes or until golden brown. Serve warm. Yield: 2 servings.
Combine ingredients. Cook at 250° for 1 hour. Cover cookie sheet with brown paper. Cool completely.
Cut dates. Sift together the flour, baking powder, salt and sugar and then sift over dates, pecans, coconut and raisins. Melt butter and add with vanilla. Mix. Beat egg yolks until creamy smooth and add. Mix well. Beat egg whites until stiff and fold in very gently. Pour into a greased and lined tube pan. Bake at 275° for 1 hour and 30 minutes.
Put pears in food processor until smooth. Saute onion in butter and add to pear mixture. Add pumpkin and process until smooth. Transfer pumpkin mixture to a large saucepan. Add chicken broth and next 4 ingredients. Bring to a boil. Reduce heat and simmer, uncovered, for 10 minutes. Remove cinnamon stick. Stir in cream and heat thoroughly. Do not boil. May garnish with a small dob of sour cream and a strip of green onion.
Mix well and pour into a 9 x 12-inch buttered dish. Top with crushed cornflakes. Dribble 1/2 cup melted butter over the top of cornflakes. Bake 1 hour at 350°. Do not cover.
Mix or cream together the flour, lard, sugar and salt. Slowly add water. Work the dough after adding water as little as possible. Form a big ball. Divide in half. Place on floured board and roll out to fit size of pie pan. Bake. Makes 2 crusts or 1 cobbler crust.
Peel the tomatoes and quarter them; remove seeds. In food processor or blender, combine half of the tomatoes, onion, cucumber, green and red peppers and all of the garlic and half of the tomato juice. Process until smooth. Process the remaining ingredients. Add to the first mixture. Chill at least 2 hours. Serve in chilled bowls. May garnish with croutons. Yields 6 cups.
Melt margarine in saucepan, then add sweet milk, cocoa and sugar. Bring this to a rolling boil and boil for 1 minute. Remove from fire and stir in oatmeal, peanut butter and vanilla. Stir well. Drop by spoonfuls on waxed paper until hard.
Dilute all juices according to instructions on cans and combine. Crush frozen raspberries. Freeze 1/3 amount of raspberries to use in place of ice. Mix remaining raspberries with juices. This makes 8 quarts of punch.
Slowly mix all ingredients. Pour into greased 9-inch pie dish. Bake at 350° for 30 minutes. Serve warm with whipped cream of ice cream.
Drain pineapple, reserving juice. Add boiling water to pineapple juice to make 1 cup of liquid. Pour over gelatin and stir to dissolve. Add marshmallows and stir slightly. Cool until mixture starts to thicken. Add pineapple and nut meats. Fold in whipped cream and pour into a 5 cup mold. Chill thoroughly before serving.
Saute onions until tender. Put aside; cook livers covered in a small amount of butter, stirring occasionally, until no longer pink. Put livers and onions through a meat grinder; blend with remaining ingredients. Place mixture in a 2-cup mold. Chill several hours; carefully unmold. Serve with crackers.
Place all ingredients except oil in a blender. Blend at high speed for 5 seconds. Add the oil in a small stream. If the mayonnaise becomes too thick to blend as you are adding the last of the oil, put in a few extra drops vinegar or lemon juice. Store in covered container up to a week.
Mix all ingredients together. Bake in a greased and floured sheet cake pan at 350° for 20 to 25 minutes.
Layer in a 9 x 13-inch cake pan. Cook the Rice-A-Roni. Add curry powder while cooking. Drain broccoli. Cook and cut up chicken. Mix the milk and mayonnaise with the cream of chicken soup; pour over layers. Bake at 350° for 35 minutes.
Mix cheese in bowl with fork. Beat cream until stiff in separate bowl. Add all ingredients in with cheese and beat. Mix well and add whipped cream.
Spray 2-quart oblong baking dish with vegetable cooking spray. Arrange chicken, bone side down, in dish. Sprinkle with garlic powder and pepper. Bake at 375° for 30 minutes.
Scrub taters well and slice into 1/4-inch thick slices. Spread out on a lightly sprayed cookie sheet; overlapping slightly to fit on cookie sheet may be necessary. Bake at 350° for approximately 1 hour or until tender. Place taters on a microwavable serving plate and top with cheese. Microwave on High until cheese is melted. Serve with Ranch dressing.
Spread oleo in large oblong pan, leaving some in chunks. Mix soups and rice together. Pour in pan. Lay chicken over rice skin side up. Push chicken down in mixture. Let stand 1 hour. Bake 2 hours at 350°, uncovered.
Beat pudding and cold milk together well. Add sour cream and orange juice concentrate. Beat until well blended. Refrigerate and serve with fresh fruit.
Chop cranberries in food chopper; add sugar and stir well. Leave overnight. Add pineapple, bananas and pecans. Fold in whipped cream. A wonderful holiday dish.
Combine sugar with cornstarch, corn syrup, water, salt and margarine in a heavy gauge saucepan. Stir well to blend. Cook over medium heat, stirring constantly, until sugar dissolves. Cover saucepan and bring to a boil for 2 to 3 minutes. Uncover and place a candy thermometer in the pan. Boil mixture, without stirring, until a hard ball will form when dropped into cold water, about 260° to 265° on the candy thermometer. Remove from heat and add flavoring oil and food coloring. Stir gently; pour on greased marble slab or shallow greased pan to cool. When cool enough to handle, grease hands and pull until candy is light in color and has a satiny color (glass). Pull into long ropes; cut with scissors into 1-inch pieces. Wrap each piece in wax paper, twisting ends.
Combine milk and soda and set aside. Combine other ingredients. Combine water, cocoa and butter in saucepan and bring to boil. Mix all ingredients together. Add eggs. Bake 25 to 30 minutes at 350°.
Melt caramels in 1/3 can milk. Combine rest of ingredients (except chocolate chips) in cake mix. Pour 3/4 into 9 x 13-inch pan (greased). Will be thick. Bake 6 minutes at 350°. Pour caramel on top. Sprinkle with chocolate chips. Pinch rest of dough on top and bake 20 minutes.
Peel, slice and cook carrots in unsalted water until tender. Drain; place in bowl. Add onion and green pepper. Make a sauce with sugar, oil, mustard, vinegar, salt and tomato soup. Bring to a boil. Add 1/2 teaspoon pepper and pour over carrots. Let marinate; keep refrigerated.
In a 5-quart Dutch oven, brown the ground beef; drain. Add the taco seasoning mix, tomato juice, chili beans, frozen vegetables and tomato paste. Bring just to a boil. Reduce the heat. Simmer, uncovered, 20 to 25 minutes or until veggies are tender, stirring occasionally. Top each serving with corn chips and Cheddar cheese. Makes 6 to 8 large servings or 10 to 12 little ones.
Remove outer wrap of frozen broccoli and microwave on High for 10 to 12 minutes. Microwave onion and celery in butter 3 to 4 minutes or until tender. Add soup and cheese. Microwave 4 to 5 minutes or until cheese melts.
Mix all this together. Put in buttered dish and bake 30 minutes in a 450° oven. Last 5 minutes, put crumbled potato chips on top. Serves 8.
Mix together and roll into ball. Save some chipped beef and scallion for outside of cheese ball.
Add low-fat milk to fill line of ice cream freezer. Use gallon size freezer. If you use a 2-quart freezer only use 2 cans of evaporated milk and 1 can Eagle Brand milk. Freeze as usual.
Mix grits, milk, broccoli and oleo. Top with cheese. Bake to melt cheese.
Scrape, rinse and dry carrots. Cut into slices or quarters. Cook in saucepan with enough liquid to cover. Season with salt, pepper, sugar and butter. Bring to a boil and simmer covered until all liquid is cooked away and the carrots are evenly glazed. Sprinkle with minced parsley.
Melt marshmallows with milk in a double boiler. Chill until completely cool and thickened.