HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine 1/2 cup cocoa and 3/4 cup sugar in saucepan. Blend in 2/3 cup evaporated milk and 1/2 cup light corn syrup. Cook over medium heat, stirring constantly, until mixture boils. Boil and stir 1 minute. Remove from heat; stir in 1/3 cup butter or margarine and 1 teaspoon of vanilla. Serve hot or cold over ice cream. Store in refrigerator. Makes 2 cups.
In small bowl, mix together cocoa, sugar and salt. Place eggs in skillet. Mix in dry ingredients. Add milk, butter, syrup and vanilla. Turn heat to medium and slowly cook mixture, stirring constantly until it begins to boil and sugar is dissolved, (about 3 minutes). Punch holes in cake of your choice and pour icing over it.
Mix sugar, salt and cocoa. Add beaten eggs, vanilla and canned milk. Mix and stir in butter. Last add coconut and nuts. Pour into pie shells and bake at 350° for 50 minutes.
Mix all ingredients well. Bake in two small loaf pans for 15 minutes at 350°, then for 45 minutes at 300°.
Mix all ingredients and bake in floured 1-pound coffee can at 325° for approximately 1 hour and 30 minutes. May be refrigerated for up to 10 days.
Mix together sugar and flour. Beat eggs and add to sugar mixture. Add karo and vanilla. Mix well. Add pecans last and pour into unbaked crust. Bake at 425 degrees for 10 minutes and reduce to 350 degrees for remainder of time.
Press graham cracker crust in a 9 x 13-inch pan. Mix together the cream cheese, 1/2 large Cool Whip and powdered sugar. Spread over crust. Layer bananas, pineapple and 1/2 large Cool Whip over the cream cheese mixture. Drizzle with chocolate and strawberry syrups. Sprinkle with nuts. Refrigerate and serve cold.
Combine first 3 ingredients in a large bowl; cut in shortening with a pastry blender until mixture is crumbly. Add buttermilk, stirring just until dry ingredients are moistened. Turn dough out onto a lightly floured surface and knead lightly 4 or 5 times. Roll dough to 3/4 inch thickness; cut with a 2 1/2 inch biscuit cutter. Place on a lightly greased baking sheet. Bake at 425° for 12 minutes or until golden. Brush tops with butter. Split biscuits open; serve with Sausage Gravy. Yields 12 to 14 servings.
Combine marshmallows, milk and salt in saucepan. Cook over low heat, stirring until melted. Chill until partially set. Fold into Cool Whip and chocolate. Pile into pie shell. Chill 4 hours or until set.
Add dry ingredients to egg and mix well together. Roll thin on floured surface. Let stand 20 minutes. Roll and slice thin. Spread and let dry for 2 hours. Drop in boiling broth and cook for 10 minutes.
Combine sugar and evaporated milk. Boil exactly 9 minutes. Combine chocolate chips, marshmallow cream, nuts and butter (2 sticks) and vanilla. Mix well and pour second mixture into first mixture. Stir until chocolate chips are melted. Pour into buttered pans.
Melt margarine; stir in flour and cook for 1 minute. Gradually add milk. Stir constantly until thick and bubbly. Add potato pulp, 1/2 chives, half the bacon and 1 cup cheese. Stir until heated. Remove from heat and add sour cream. Top individual servings with cheese, chives and bacon.
Mix eggs. Add sugar and flour. Add corn. Add milk; mix thoroughly. Add salt and pepper. Put in greased medium casserole dish. Dot with margarine. Bake at 400° for 30 minutes. Bake uncovered about 30 minutes, until set. Makes 6 servings.
Boil chicken breasts in 2 quarts of water with 2 stalks celery, bay leaves, onion, 2 diced carrots and salt for about 1 1/2 hours. Cool the chicken; keep the broth, but throw away the vegetables. Boil 2 diced carrots, 2 diced stalks of celery and sliced mushrooms in broth for about 15 minutes. Cube the chicken. Strain the broth, but keep the vegetables this time.
Sift flour, once measured. Add baking soda and salt; sift together. Mix butter with spoon, then add peanut butter. Mix together. Then add both sugars; mix well. Add eggs and flour, a little at a time. Form in quarter balls and smooth down with fork dipped into confectioners sugar. Crisscross as you smash down. Bake 10 to 15 minutes at 350°. Makes five dozen.
Combine sugar and cocoa in saucepan. Add milk. Bring to boil. Stir and boil over medium heat for 3 minutes. Serve over hot buttered biscuits. Delicious!!
Bake pie shell. Spread browned sausage in pie shell. Cover with grated cheese. Beat together eggs and milk; pour over cheese. Bake at 350° until browned and bubbly, about 35 to 40 minutes. Serves 6.
Cream sugar and margarine until light and fluffy. Add syrup and blend well. Add eggs, one at a time, and beat well. Add vanilla and chopped nuts and mix. Pour into an unbaked 9-inch pie shell and bake for 1 hour and 5 minutes or until done in a 350° oven.
Mix well and pour into a buttered casserole. Bake at 350° for 45 minutes or until set and lightly brown on top.
Cook squash until tender. Mash and measure 1 cup. Add egg to squash and mix well. Add onion. Combine dry ingredients and add to squash mixture. Drop by tablespoon into hot oil. Cook until golden brown. Turn once. Drain on paper towel.
Preheat oven to 350°. Spray three 8-inch round cake pans with nonstick cooking spray. Prepare cake mix as label directed following no cholesterol recipe. Spoon batter evenly into cake pans. Bake about 25 minutes. Remove cake from pans and cool completely. Drain peach juice, coarsley chopped peaches to juice in bowl, add whipped topping, pudding mix and chopped peach, stirring gently. Place cake on plate, spread with 3/4 cup mixture, then do the same to the second and third layer. Use remaining mixture to frost side of cake. Refrigerate. (Contains 175 calories per slice; 4 grams fat; 0 cholesterol.)
Combine first 5 ingredients and add dressing before serving. Also, toss in one small bag of crushed Fritos.
Mix together cream cheese, onion, hot sauce, sour cream and chopped chilies. Spread thinly on tortillas; lay ham on top of spread. Roll tortillas up tightly. Chill. When ready to serve, cut into bite size pinwheels.
Beat eggs until light and frothy; add flour, beating 1 minute longer. Slowly add lemon juice and very slowly add all of the hot stock, beating constantly. Pour egg-lemon mixture back into saucepan with lamb; shake saucepan back and froth to incorporate sauce with meat and artichokes.
Cook macaroni and drain. Add pineapple and juice. Add egg, then toss with Miracle Whip.
In saucepan, saute onion and celery in butter until tender. Chop broccoli in small pieces. Add to onion mixture with cheese spread, soup and seasonings. Cook and stir over low heat until cheese is melted. Serve warm with corn chips or vegetables.
Melt the chocolate and margarine together; mix in the flour and sugar. Add eggs, one at a time. Stir as little as possible. Add the vanilla and nuts. Put into greased and floured 13 x 9-inch pan. Bake 20 to 25 minutes in 325° oven.
In a deep pan or iron skillet place uncooked rice. Place onions, parsley and celery on top of rice. Pour tomato juice and water over rice. Place pork chops on top of rice mixture and bake, covered, at 350° for 1 hour.
Simmer 1/2 hour and then add 1 pound chipped ham. Serve on buns.
Cook frozen vegetables 20 minutes; drain. Mix vegetables with onion, celery, cheese and mayonnaise. Put in 2-quart baking dish. Mix crushed crackers with melted margarine and put on top of casserole. Bake at 350° for 20 to 30 minutes or until brown.
Preheat oven to 475°. In a 2-quart bowl, mix dry ingredients. Add egg and milk and stir until well moistened. Place Crisco in a 9-inch Pyrex pie plate and heat until melted. Raise sides to cover with Crisco. Pour mix into dish and bake for 12 minutes. Remove and cut into slices. Cornbread will be crispy.
Place potatoes, onions and carrots in a pan. Cover with water. Cook until tender. Leave water in pan. Add fat free cheese and stir until cheese is melted.
Mix all ingredients except sausage in a boiler; bring to a boil. Add sausage and simmer for 20 minutes. Serve over rice.
Measure salt and sugar into mixing bowl. Add milk and let cool to lukewarm. Crumble yeast into water. When milk is lukewarm, add yeast mixture, eggs and about 3 1/2 cups flour. Beat well. Add remaining flour and knead into soft dough. Place in warm, buttered bowl to rise 1 hour. Working on a lightly floured board, cut dough into size of walnuts. Form into balls. Dip each into 1/2 cup melted butter, then roll in mixture of sugar, cinnamon and walnuts. Place layer of balls in a well-greased 9-inch tube pan so that they touch. Sprinkle with raisins, pressing in lightly. Add another layer of dough balls and another of raisins. This will fill 2 (9-inch) pans. Let rise 1/2 hour. Bake 35 to 40 minutes at 350° or until done. Invert pan to allow mixture to run down sides. Remove while warm.
Combine ingredients, except flour. Beat in flour until all is used up. Dough will be sticky. Put dough in large greased bowl. Cover and put in refrigerator overnight. Dip dough into greased muffin pan and let rise until twice the size. Dough lasts about a week.
Combine sugar, flour, baking powder, milk, cinnamon and nutmeg. Add peaches. Spray 9x13 inch pan with non stick spray. Pour peach mixture into the prepared pan and bake at 400° for 35 minutes.
Brown hamburger meat, onion and mushrooms, then drain. Add sour cream. Cook 15 minutes. Serve over noodles or rice.
Break-up broccoli and cauliflower into florets; quarter tomatoes. Combine all vegetables, cheese and bacon in a large bowl. Combine salad dressings; pour over salad and toss to mix. Chill. Makes 16 to 20 servings.
Crumble crackers until fine and pour milk over them. Add nuts, cherries, cherry juice, raisins and marshmallows. Mix well. Pour into container lined with waxed paper. Pack until firm and store in refrigerator 1 week before cutting.
Cream together sugar, shortening and eggs. Add peanut butter. Mix. Add flour, soda and vanilla. Mix well. Dough will be somewhat stiff. Blend in potato chips and walnuts. Drop by heaping teaspoonfuls onto ungreased cookie sheet. Bake at 350° for 10 to 12 minutes. Remove from cookie sheet and allow to cool on rack before storing. Makes 4 dozen.
Cut off top of bell peppers; remove seeds. Precook peppers in boiling, salted water for 5 minutes; drain. (Omit precooking for crisper peppers.) Sprinkle inside of peppers with salt. Brown the ground beef and onion; drain well. Add tomato sauce, rice, water, Worcestershire sauce, salt, pepper, garlic and chili powder. Cover and simmer for 15 minutes. Remove from heat and stir in cheese. Stuff the peppers with this mixture. Place in baking dish and bake at 350° for 20 to 25 minutes.
Heat pineapple and Jell-O (stir until dissolved). Make sure mixture is good and hot all the way through. Take off the stove and set on counter. Let mixture cool completely. Add buttermilk and Cool Whip.
Mash pintos. Chop pecans. Mix all the ingredients together. Pour into pie shell and bake at 300° for 45 minutes to 1 hour, until pie crust browns.
Pinch the cake in pieces, then add drained pineapple, sliced bananas, sliced strawberries and Cool Whip. Refrigerate for at least 1 hour or overnight. Ready to serve.
Crush Oreos and set aside. Cream together margarine, cream cheese and powdered sugar. Mix together milk, pudding mix and Cool Whip. Add to cream mixture. Place Cool Whip lid in bottom of plastic flowerpot. Layer cookies and cream mixture, beginning and ending with cookies. Garnish with gummy worms and silk flowers. Serve with dirt scoop, if desired.
Pour 10 cups boiling water over tea leaves. Steep 4 minutes. Strain; add other ingredients. Serve hot or cold.
Fry sausage and drain. Spread crescent rolls onto a pizza pan. Sprinkle sausage onto the crescent rolls. Sprinkle on cheese. Add onions. Beat eggs with milk, salt and pepper. Pour over everything. Top with grated Parmesan cheese. Bake at 375° for 25 to 30 minutes. Serves 6 to 8.
Preheat oven to 375°. Grease a 12 cup muffin tin. Mix oil, molasses and squash puree. Sift together flour, soda, baking powder, cinnamon, cloves and salt. Stir together wet and dry ingredients and raisins. Drop into muffin cups and bake 18 to 20 minutes.
Saute onion in margarine. Combine with remaining ingredients and stir well. Pour into greased baking dish and bake 40 to 50 minutes at 400°. Baking time may vary, depending on the size of the dish used.
Combine soup and seasoning package from rice and heat. Place rice on bottom of 9 x 13-inch pan. Cover with 1/2 soup mixture. Place chicken breasts on top and cover with remaining soup. Sprinkle with Parmesan cheese and slivered almonds. Cover and bake at 275° for 2 1/2 hours. Uncover the last 1/2 hour to brown.
Melt shortening. Add sugar, molasses and egg. Beat well. Sift dry ingredients together. Add to mixture. Mix and chill. Shape into 1-inch balls. Roll in sugar and bake at 375° for 8 to 10 minutes.
Layer bottom of a 9 x 13-inch pan with Twinkies. Mix pudding and pour over. Slice bananas and strawberries; layer over pudding. Cover with Cool Whip and sprinkle with nuts.
Mix water and jello with electric mixer. Add sugar, mayonnaise and cream cheese. Blend well. Add pineapple and pecans; mix well. Put in freezer; let set until thick. Fold in Cool Whip. Refrigerate.
Mix together dry ingredients. Beat eggs and milk together. Pour egg mixture into dry ingredients. Mix until moistened. Drop by teaspoonfuls into hot oil. Hush puppies should flip the first time on their own.
Blend potatoes, margarine, eggs, salt and sugar. Add flour and mix thoroughly. Finally, add yeast water to this mixture. Place in a large covered bowl and refrigerate for several hours. Three hours before dinner, take as much dough as needed and roll it out 1/2-inch thick. Cut with a glass dipped in flour and arrange side by side in a slightly greased baking dish. Butter tops lightly. Allow to stand on open countertop for 3 hours to rise. Bake at 400° about 10 minutes.
Insert long wooden picks into fruit to be dipped. Dip fruit, nuts or pretzels into chocolate, covering at least half. Let excess chocolate drip off. Sprinkle with colored sprinkles, if desired.
Mix all ingredients together with Cool Whip. Place in 9 x 12-inch cake pan. Cover tightly and place in freezer overnight. Serve frozen.
Mix the first 4 ingredients together until thoroughly blended. Season with 1 tablespoon cheese mixture. Press into caps. Place on greased broiler pan, about 4 inches from heat, for 3 to 5 minutes, or until cheese melts. Do not overbroil.
Mix first 7 ingredients in large mixing bowl and then put into 9 x 13-inch pan. Add another 1/4 cup melted margarine (or butter) and bake for 1 hour in 350° oven.
In a small mixing bowl, cream butter and sugar. Beat in chocolate and vanilla until blended. Add eggs, one at a time, beating with an electric mixer at medium speed for 5 minutes after each addition. Turn into pastry shell. Chill. Garnish with whipped cream or Cool Whip.
Cream sugar with shortening until fluffy; add eggs, one at a time, beating well after each addition. Sift flour and salt together; beat into egg mixture. Add soda to buttermilk; blend well. Add buttermilk and bananas to flour mixture. Fold in nuts and fruit. Turn into greased tube pan. Bake in preheated 350° oven for 1 hour or until cake tests done.
Melt 1 stick margarine in large frypan. Add fresh garlic. Salt and pepper chicken to taste. Brown chicken quickly to a lovely color (this is not to cook chicken, only to brown and seal). When browned to golden color, remove chicken and place in baking dish.
Brown onions and barley in margarine. Add all other ingredients. Stir well. Put in casserole, cover and bake 1 hour at 350°.
Drain fruit; save 1 1/2 cups pineapple juice. Cut peaches into 1/2-inch cubes. Combine fruit, marshmallows and ginger. Soften gelatin with cold water. Heat pineapple juice to boiling. Add gelatin; stir to dissolve. Add orange juice, lemon juice, sugar and salt; stir to dissolve. Chill. When mixture starts to thicken, add fruit and nuts. Fold in whipped cream and mayonnaise. Spoon into quart milk cartons or other containers. Cover and freeze for at least 1 1/2 days. Remove as much as you need. Slice and serve.
Combine peppers, vinegar, and sugar. Bring to a rolling boil, and then add liquid pectin. Bring back to boil; let boil three to four minutes longer. Add a few drops of food coloring for color desired.	Take off heat; continue to stir for several minutes longer. Seal in pint size sterile jars.
Fry bacon until crispy. Boil eggs until done. Rinse and cut lettuce with your desire of cutting. Take bacon, crunch and break into bits. Dice chicken breast slices. (Drain grease from bacon.) Mix the 2 meats in bowl together; set aside.
Mix sugar, cornstarch, salt and water. Cook until thick, then add Jell-O and lemon juice. Cool, then pour over strawberries in cooked pie shell.
Dissolve gelatin in boiling water. Drain pineapple; reserve liquid. Add enough water to liquid to make a cup and add to gelatin. Add berries and crushed pineapple to mixture. Pour into a 9 x 13-inch pan. Chill until firm. Blend cream cheese, sour cream, sugar and vanilla. Spread over congealed gelatin. Sprinkle with pecans and refrigerate.
Cut potatoes into cubes. Place in casserole dish. Sprinkle with salt, pepper, onion mix and butter. Cover and bake 45 to 50 minutes in 350° oven.
Boil chicken breasts for 1 hour to make a good stock. Remove and debone. Set aside. Boil rice in chicken stock according to package measurements. Add soup, chicken, salt and pepper to taste and mix well. Bake in conventional 350° oven for 30 minutes or microwave on High for 7 minutes. Serves 6 to 8.
Combine all leftovers from the left side of the refrigerator. Top with Herr's potato chips; bake.
Mix cheese and sausage together and mix with Bisquick. Shape into balls. Bake about 15 minutes at 400°.
Roll boneless breasts in sour cream until coated. Crush potato chips and roll chicken in chips. Place chicken in greased flat baking dish. Melt 1 tablespoon of butter per breast. Crush medium clove of garlic and mix with butter. Drizzle over chicken. Bake at 325°, uncovered, for 45 minutes.
Combine all ingredients, except ginger ale. Chill several hours. At serving time, slowly pour in ginger ale. Makes 10 to 12 servings.
Place softened butter and cream cheese in a blender or food processor. Add herbs and mix well. Spoon into mold or bowl and chill. Serve with crackers. Keeps in refrigerator 2 weeks or may be frozen.
Blend all ingredients together. Pour into a lightly greased large pie pan. Bake 40 minutes at 350°. This pie makes its own crust.
Have Bundt pan sprayed with Pam and hot. Pour cake mixture into hot pan and bake at 350° for 1 hour. Cool. Top with powdered sugar if desired.
Mix sugar, soda, milk and Karo in a 2-quart boiler and let reach soft ball. Add butter and vanilla. Beat until shiny or thick enough to drop from teaspoons. Add pecans and drop on waxed paper.
Melt butter. Add onion. Cook 5 minutes. Cut mushrooms into small pieces. Add mushrooms, 1 cup water, salt and pepper. Cook 10 minutes with carrots. Add beef bouillon cubes, 2 cups water and milk. Thicken with flour. Just before serving, add evaporated milk.
Sift and mix together the flour, brown sugar, soda, cloves, cinnamon, nutmeg, allspice and baking powder. Make hole in dry ingredients. Combine olive oil, pumpkin, water and eggs; mix and add to dry ingredients. Bake at 350° for 50 minutes for loaves. Makes 2 dozen muffins or 3 medium loaves.
Combine the first 5 ingredients, tossing to coat apples. Place in a 2-quart baking dish coated with vegetable cooking spray; set aside. Combine flour, sugar and wheat germ; cut in butter with a pastry blender until mixture is crumbly. Stir in oil and pecans and sprinkle over apples. Bake at 350° for 45 minutes.
Beat egg whites until soft peaks form. Gradually beat in sugar and baking powder. Beat in vanilla. Mix nuts with crushed crackers. Gently fold into meringue mixture. Grease a 9-inch glass pie plate well. Spread mixture in plate. Bake at 350° for 20 to 25 minutes. Cool completely. Whip the cream and vanilla. Top with whipped cream. Sprinkle with chopped nuts.
Layer in a large bowl (with cover) in the following order: lettuce, torn in bite size pieces, celery, carrots, green peas, pepper and onions. Frost with mayonnaise mixed with sugar. Top with Cheddar cheese and bacon bits. Cover and refrigerate 24 hours before serving. Do not mix.
Bake pastry shell in very hot oven (450°) only 7 minutes, or just until lightly browned. Remove from oven; reduce oven temperature to 325°. Cook bacon until crisp; drain and crumble and reserve 2 tablespoons of the bacon bits. Place remaining bacon in pie shell; add cheese. Combine remaining ingredients and pour into pie shell. Trim with reserved bacon. Bake in slow oven at 325° for 35 to 40 minutes or until almost set in center. Let cool 10 to 15 minutes before serving.
Cook macaroni, let cool. Cut up salami, pepperoni and Provolone cheese. Chop onion, peppers, celery and tomatoes. Add all these ingredients to macaroni. Add olives and spices. When well mixed, add oil and vinegar, preferably just before serving.
Saute meat in shortening. Add other ingredients and cook in covered skillet for about 30 minutes or bake in covered casserole at 325° for 30 to 40 minutes. Serve over cooked rice or on buns.
Wash chicken breasts. Drain and wipe dry with paper towels. Dip in 100% corn oil and then in crushed cornflakes. Place in buttered cake pan. Pour oil over top and sprinkle with salt and pepper. (I use No-Salt from grocery store.) Bake 1 hour or longer, if not tender. Serve.
Cut up fresh broccoli and cauliflower. Bake crescent roll, rolled out onto 9x13 pan. Cool. Mix cream cheese and ranch dressing. Spread mixture onto cooled crescent rolls. Top with broccoli and cauliflower and cheese. Refrigerate.
Cook carrots in a small amount of water until tender; drain. In a sauce pan combine butter and sugar; heat until sugar is melted. Add carrots and turn to coat; heat though.
Combine cucumbers, onion and green pepper in a large bowl. Add sugar, vinegar, salt and celery seed. Mix well. Cover and store in refrigerator 24 hours before serving. Pickles will last several weeks.
Dissolve gelatin in boiling water. Beat in yogurt until blended. Add vinegar and chopped apricot halves. Chill until firm. Spread a thin coating of salad dressing over jello. Sprinkle with chopped nuts.
Place one hot pepper and one garlic clove in each hot sterilized jar. Remove part of stem from each okra pod. Pack okra into jars and add one teaspoon of dill seed to each jar.
Blend stick margarine and chocolate. Add sugar to eggs and combine chocolate mixture. Add flour that has been sifted with baking powder. Stir in nuts and vanilla. Pour in greased pan that has been dusted with cocoa or flour. Bake at 350° for 35 minutes.
Saute onion in margarine. Add water and bouillon cubes. Heat to boiling. Add noodles and 1/2 teaspoon of salt. Cook 3 minutes. Add broccoli. Cook 4 to 6 minutes. Add milk and cheese. Heat until cheese melts, stirring occasionally.
Cream sugar and oleo. Mix egg and flavorings. Stir dry ingredients together and blend mixture. Refrigerate 2 to 3 hours. Roll and cut. Bake at 375° for 8 minutes.
Brown orzo in melted butter and then instantly stir in 1 cup rice. Add water and bring to a boil (add salt and bouillon also). Cover after it begins to boil and simmer 20 minutes. Turn off and let stand (covered) for 10 to 15 minutes.
Mix ingredients with 4 cups self-rising flour. Knead in 1 1/2 to 2 cups more self-rising flour. (Can be made out into rolls or placed in refrigerator at this point.) Make out into rolls and let rise in pan for 30 minutes. Bake at 400°.
In a large pot cook ground meat. Drain well. Add tomato juice, chopped onions, chili powder, salt and pepper to taste. Cook for about 1 hour on low heat. Chili beans may be added.
Butter a 9 x 13-inch pan. Combine Karo and sugar in a large pan. Bring to a boil. Remove from heat and add peanut butter. Stir. Pour in Rice Krispies and mix until coated. Dump in a 9 x 13-inch pan and pat down. Melt chocolate chips and butterscotch chips together. Pour over top of the Rice Krispies; spread evenly. Let topping sit, then cut into bars. Makes 28 to 32 bars per pan. Enjoy!
Stir together first eight ingredients in a lightly greased 2-quart baking dish; top with bacon.