HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt together chocolate and margarine. Mix in powdered sugar, salt, milk and vanilla. Spread on cooled brownies. Refrigerate. These brownies freeze well.
Toast pine nuts. Lay out in single layer in toaster oven tray and push "toast". Boil pasta for recommended time. While pasta is boiling, nuke rehydrated tomatoes for 30 seconds or just until warm.
Melt shortening; remove from heat. Add brown sugar and water. Let cool. Stir in vanilla and eggs. Add dry ingredients. Pour into pan. Add chocolate chips on top. Bake at 350°.
Beat egg whites until stiff, adding sugar slowly. In separate bowl, mix rest of ingredients. Fold into egg whites. Pour into deep buttered pie plate. Bake at 325° for 30 minutes. Cool. Top with whipped cream and sliced peaches, drained thawed strawberries or any other kind of fruit.
Dissolve gelatine in a little cold juice of pineapple. Drain remaining juice and juice from cherries. Add to gelatine. Heat. Let stand until cool. Add remaining ingredients.
Preheat oven to 350°. Cut eggplant in half lengthwise. Scoop out meat and chop up. Set aside shell of eggplant. Saute garlic, eggplant meat and onion in pan with a small amount of oil until onion is transparent and soft, over medium heat.
Dissolve Jell-O in boiling water. Fold in remaining ingredients except sour cream. Place half the mixture in a mold or dish. Chill until firm. Spread on sour cream and spoon on remaining Jell-O mixture over sour cream. Chill until firm.
Combine first four ingredients, set aside. Beat eggs, add butter and milk. Then add to the dry ingredients. Beat until smooth and pour into a greased 9x13 pan. Bake at 350 degrees for 55 to 60 minutes.
Place grated orange rind in the juice and let it stand while mixing the cake. Cream shortening; add sugar gradually and cream thoroughly. Beat egg yolks until thick and creamy and add to the creamed mixture. Sift flour once before measuring. Sift flour, baking powder and salt together and add to the creamed mixture alternately with the liquid (orange juice and water). Fold in stiffly beaten egg whites and pour into 2 well-greased and floured layer cake pans (two 9-inch). Bake 30 to 35 minutes at 350°.
Mix margarine, onion flakes, poppy seeds and Worcestershire sauce in pot. Let melt. Cut in half party rolls. Add ham slices and cheese slices. Brush melted mixture on top. Bake at 350° for 15 minutes or until browned.
Cut shortening into flour and salt. Set aside. Combine egg, water and vinegar. Pour liquid into flour mixture all at once. Blend with a spoon just until flour is all moistened. Roll out and place in pie pan.
Mix all dry ingredients, then add eggs, oil and vanilla. Add pecans. Bake at 350° for about 40 minutes.
Saute garlic in butter. Add parsley, oregano, olive oil and flour. Stir until thick. Add clams with its own juice, then add half and half cream. Stir on medium heat until thickened; add mushrooms and simmer. Serve over linguini noodles and sprinkle some Parmesan cheese on top.
Heat oven to 400°. Heat water and butter to rolling boil. Stir in flour. Stir vigorously over low heat about 1 minute, until mix forms a ball. Remove from heat and beat in eggs, one at	a time. Beat	until smooth.	Drop by rounded teaspoon on ungreased sheet. Bake 25 to 30 minutes.	Makes approximately 5 dozen.
Heat oil in skillet. Add chicken and cook until brown. Add soup, milk, lemon juice and pepper. Bring to a boil. Cover and cook over low heat for 5 minutes or until done.
Drain the juice off the pineapple and mandarin oranges and mix with vanilla pudding. Cook until thick according to box instructions. Cool the pudding and add the fruit. Slice the bananas and strawberries into fruit salad bowl. Chill.
Cook meat in skillet until red is gone. Do not brown. Before done, add onion, bell pepper and garlic. In large mixing bowl, mix cornmeal with salt and soda. Add milk, eggs, cream corn and oil. Mix well then add cheese and jalapenos. Pour 1/2 of cornbread mixture into a greased 9 x 13 x 2-inch pan. Spread meat mixture on top. Add remaining cornbread mixture. Bake 1 hour or until golden brown in 400° oven.
Thaw and thoroughly rinse baby shrimp. Squeeze in a paper towel and set aside. Cook macaroni according to package directions. Rinse and drain. Toss macaroni with clear Italian salad dressing, just enough to keep it from sticking together. Steam carrots and broccoli until slightly tender. Toss macaroni, egg, carrots, broccoli and onion together. Add baby shrimp.
Combine all ingredients in punch bowl except sliced fruit and sugar. Add sugar to taste. Arrange sliced fruit on top.
Cook macaroni and drain. Mix soup, pimentos, chopped onion, mayonnaise and cheese. Add macaroni and mix real good. Pour into 9 x 13-inch pan or casserole dish. Melt margarine and add crushed Ritz crackers. Stir until crackers are coated with margarine. Spread on top of macaroni mixture. Bake at 350° for about 25 minutes.
Mix all ingredients together. To serve, stir 2 heaping teaspoons of the mix into an 8 ounce mug of hot water or 10 ounce glass of cold water. Great hot or cold.
Twenty-four hours before serving, cook macaroni twists according to box directions. Drain, rinse and cool. Put in large bowl and marinate overnight in Italian dressing. The following day, combine all other ingredients except Parmesan cheese. Chill until ready to serve. Sprinkle Parmesan cheese over top just before serving. Serves 16 people, must do ahead. Prepared in one half hour; cooking time 10 minutes. This salad could be served with anything. It is actually good without shrimp, too.
Cook first 4 ingredients 2 minutes after it boils. Add vanilla and butter. Beat until creamy. This fudge never gets too hard and always sets.
Preheat the oven to 450°. Spread the olive oil over a baking sheet that measures about 12 x 18-inches. Put each vegetable into a specific area on the baking sheet, spreading them out as much as possible. Sprinkle on the garlic and herbs.
Combine first 4 ingredients and bring to a boil. Cover reduce heat and simmer 30 minutes. Stir in soup and milk - heat through. Garnish if desired with shredded cheddar cheese, diced cooked ham or bacon. Add pepper to taste.
Soften cream cheese. Combine first four ingredients. Gradually add milk. Mix well. Makes 1 2/3 cups.
Cook spinach according to package; drain with strainer and spoon and press out all water. Mix eggs, cream and seasonings. Stir in spinach. Pour into frozen pie shell. Place in preheated 350° oven and cook for 40 to 45 minutes. Cook bacon, drain on paper towel, roll and place on top of quiche before serving.
Mix yeast with milk, sugar and salt. Stir until yeast is dissolved. Add eggs and shortening. Stir in flour with a spoon as long as you can, then finish mixing it with your hands until all the flour is mixed well. Wet a towel in hot water and put over top of the bowl. You can let rise a little while, then pour it out, roll them and cut them out. Let them finish rising before you bake them. Bake at 350° until brown.
Brown ground beef and onion. Stir in taco mix and 1 cup water and simmer 10 minutes. Pour half of the bottle of taco sauce into casserole. Turn 5 tortillas in sauce coating each and spread overlapping in bottom of dish. Press most of water out of cooked spinach and stir half into beef. Spoon beef mixture into tortilla and sprinkle with half of Jack cheese. Cover with remaining tortillas, overlapping and spread remaining taco sauce over. Sprinkle diced ham on top and spread with sour cream. Scatter remaining spinach over sour cream. Top evenly with remaining 1/2 of cheese. Bake at 375° for 50 minutes, covering for the first 25 minutes.
With pastry cutter, mix flour, shortening, sugar, salt and baking powder. Slowly add cold water and mix well, until mixture forms into a ball. Refrigerate at least one hour before rolling. Roll out onto well floured surface. Makes four 9-inch shells. Bake at 375° for 20 minutes.
Prepare fruits and chill. Serve with cheese slices and strawberry yogurt as a dip.
Dissolve jello in boiling water. Add all other ingredients, except sour cream. Put half of mixture into mold and congeal. Spread sour cream on top. Pour the rest of jello mixture into mold and chill until set.
Fry meat, drain and rinse real good. Add onion and pepper. Fry until meat is brown and pepper is soft. Put in a large baking dish. Add catsup, brown sugar, red pepper, chili powder and beans. Also hot sauce. Mix together. Bake in oven for about 30 to 45 minutes. May be microwaved.
Mix sugar, cornstarch, salt, cocoa and beaten egg yolks with a small amount of milk to mix. Heat milk to boiling stage. Immediately add first mixture and cook until thickened. Remove from heat and add vanilla. Pour into baked shell and add meringue. Brown.
Mix jello with boiling water thoroughly. Add the ice cubes and stir until all is dissolved and refrigerate for 20 minutes.
Cook onion for 8 to 10 minutes, or until they are soft. Add rice, 4 cups of water and thyme. When the rice has absorbed most of the water, add sliced zucchini. Cook over low heat until the vegetables are done.
Drain all cans and empty into a large bowl. Add celery, onion, green pepper and pimentos. Bring to a boil sugar, vinegar and oil. Pour over salad while still hot.	Chill overnight.
Mix with enough flour to roll out and cut into cookies. Bake at 375° until brown. You can make gingerbread; you can make a loaf cake and add other spices.
Spray pan with vegetable spray. Saute onion, celery and peppers. Add turkey and brown. Add tomato juice and entire can of tomatoes, juice and all. (I cut up tomatoes in hunks.) Season with rest of ingredients to taste.
Slice potatoes and onion thin. Put in boiling water, cover and cook 5 minutes. Drain. Melt margarine. Stir in flour, pepper and paprika. Cook about 1 minute. Gradually add milk, stirring until it begins to thicken. Grease casserole and layer potatoes, onion and ham. Sprinkle with parsley and cover with half of the sauce. Put American cheese on this. Repeat layer ending with sauce. Sprinkle with grated cheese. Bake, uncovered, in 400° oven for 25 to 30 minutes. Serves 4 to 6.
In large bowl, with fork, stir first 5 ingredients together. Add chicken, pear, apple and celery. Toss gently until well mixed. Heap on lettuce leaves, or individual salad plates. Serves 4.
Dredge steak in flour; brown with onions in butter. Add seasonings and water. Cover and simmer 45 to 60 minutes or until meat is almost tender, stirring occasionally. Add soup; stir to mix. Simmer 30 minutes or until beef is tender. Just before serving, stir in sour cream. Serve over cooked noodles.
Dissolve jello in hot water. Add fruit with juice, mix and pour into 9x13 in. pan. Chill overnight. Mix sour cream and cream cheese until smooth. Spread on top of set jello. Sprinkle with chopped nuts if desired. Whipped topping can be used instead of topping.
Brown sausage in skillet. Remove and drain. Pour off drippings, reserving 1/4 cup. Add mushroom pieces and onion to drippings. Saute until lightly browned. Remove and drain. In a large bowl, blend cream or evaporated milk into flour to form a paste. Stir in broth, pepper and thyme. Add sausage and onion mixture and rice. Mix lightly. Put into 2-quart casserole. Bake, uncovered, at 350° for 40 minutes. Makes 6 to 8 servings.
Sprinkle catfish with salt and pepper; place in shallow dish. Add hot sauce; marinate 1 to 2 hours in fridge. Place corn meal in plastic bag. Drop in fish, one at a time; shake until fish are completely coated. Fry in deep, hot oil (375°) until fish float on top and are golden brown. Drain well. Garnish with lemon slices. Serves 6.
Thaw spinach. Combine spinach, mayonnaise, sour cream, onion, water chestnuts and soup mix. Stir well. Chill 2 hours before serving. Serve with crackers or raw vegetables.
Dissolve gelatin in 2 cups of boiling water. Add other ingredients. Refrigerate.
Boil potatoes; mash. Add cream cheese, sour cream, salt, pepper and margarine. Mix well.
Heat oven to 350°. Beat sugars, margarine, peanut butter, vanilla and egg in medium bowl with wooden spoon (plastic is okay, too!) until creamy and well blended. Mix in flour and oats. Stir in chocolate chips. Drop dough by rounded teaspoonfuls about 1 1/2 inches apart onto an ungreased cookie sheet. Bake exactly 10 minutes. Allow to cool 1 to 2 minutes before removing from cookie sheet. Makes about 2 dozen cookies.
Place cube stake in crock-pot with both cans of soup. Add 1/2 can of water to crock-pot. Mix soup and water together. Pour over cubed steak. Cook 4 hours on high, 6 hours on low.
Combine all ingredients except powdered sugar until well blended. Pour into a 9 x 13-inch pan. Bake at 350° for 40 minutes. Sprinkle powdered sugar on top.
Grease Bundt pan. Layer nuts and rolls. Sprinkle with dry pudding, brown sugar and cinnamon. Dot with margarine. Cover with waxed paper and let rise overnight. Bake at 350° for 25 to 30 minutes. Invert onto serving plate.
Combine cider and sugar. Tie cloves and nutmeg in cloth. Add to cider and bring to boil. Simmer 15 minutes. Remove bag and add juices. Simmer again until heated. Serve with cinnamon sticks. Makes 2 1/2 quarts.
Season chops with garlic. Heat oil in skillet. Add chops and cook until browned. Add onion. Add soup, pineapple with juice, water, soy sauce and honey. Heat to a boil. Cook over low heat 10 minutes or until done.
Brown and drain meat, set aside. Add Velveeta, Ro-Tel, picante sauce and soup together and heat. Add meat after cheese has melted. You can make mild or hot by varying the spiciness of the sausage and picante sauce.
Sift flour, salt and baking powder together. Cut in shortening; stir in milk to make soft dough. Drop from spoon onto greased pan or into greased muffin cups. Bake at 300° until lightly browned.
Cook all together until a little dropped in cold water forms a soft ball. Remove from fire. Cool and beat well. Pour in buttered pan and cut into squares.
Cook all ingredients and add seasonings: salt, pepper, dash of chili powder, parsley and garlic powder. Cook until done. Serves 20 people or enough for 2 weeks.
Mix all ingredients together. Drop by teaspoons on lightly greased cookie sheet. Bake at 375° for 10 to 15 minutes.
Chop all ingredients very fine or put in food processor. Mix all ingredients together. Pour juice from 1 jar of jalapeno peppers into salsa. Serve with tortilla chips.
Steam broccoli and place in casserole. Mix mayonnaise, soup and lemon juice. Pour over broccoli and bake until bubbly.
Combine all ingredients, except pecans, thoroughly. Roll ball into shape and roll in pecans until covered. Chill.
Spread crescent rolls in pie pan. Brown hamburger and onion; drain. Add tomato sauce and taco seasoning. Pour into pie shell and top with corn chips and Cheddar cheese. Bake at 375° for 20 to 25 minutes. Chop lettuce and tomato and place over slices of taco pie. Top with taco sauce.
Simmer raisins and water on medium heat until raisins are plump (15 minutes). Drain but reserve liquid. Add or subtract to make 1/2 cup liquid.
Cook shrimp until done, then chop. Heat soup and cream cheese in a double boiler until cream cheese melts. Cool slightly; stir in gelatin and mix well. Add remaining ingredients and mix well. Pour into a gelatin mold and let gel at least 8 hours. Unmold onto a platter lined with lettuce leaves, if desired. Serve with crackers. Lobster may be substituted instead of shrimp.
Mix oil and melted chocolate. Beat eggs and sugar. Add other ingredients (except powdered sugar). Chill overnight.
Dissolve jello. Beat in frozen strawberries. Let it set some. Pour over torn up angel food cake pieces. Can use regular or diet jello.
Mix Crisco into flour, mix water, salt and vinegar; add to flour mixture. Stir with fork until dough forms ball. Roll out on floured surface. Makes 2 (2-crust) pies.
Drain pineapple, reserving 1/4 cup juice. Combine reserved juice and sugar; stir well and set aside. Combine remaining ingredients. Pour pineapple juice mixture over salad; toss gently. Chill 1 hour.
Cream Crisco, butter and sugar. Add eggs. Add flour and milk, alternating. Add salt, baking powder and flavoring. Start in cold oven, cook cake at 350° for 1 1/2 hours.
Shell and devein shrimp; pat dry. Mix bread crumbs and Parmesan cheese together. Dip shrimp in milk, then roll in bread crumb and cheese mixture. Lightly coat pan with Pam or butter. Arrange shrimp all in one layer. Take melted butter and coat shrimp. Bake in oven at 400° for 20 to 30 minutes.
Brown ground beef in a large pan. Drain and set meat aside. Brown bacon in the same pan.	Drain and set bacon aside. Saute onion in the same pan and then return meats to the pan. Add the 3 cans of undrained beans to the onion-meat mixture. Stir in brown sugar, catsup and liquid smoke. Pour into a large casserole	and bake at 350° for 1 hour. Serves 10.
Cream together first 4 ingredients and then add eggs, 1/2 milk, flour, 1/2 teaspoon vanilla, nuts and chips. Pour 1/2 of brownie mix into greased 13 x 9-inch pan. Pour mixture of cream cheese, 1 egg, 1/4 cup sugar and 1/2 teaspoon of vanilla, then spoon on remaining brownie batter. Marble by pulling knife through butter in wide curves; turn pan and repeat. Bake in preheated oven at 350°. Do not overbake!
Place ham hocks in large saucepan; cover with water. Cook until almost done. Add peas, onion, salt (if needed), pepper and enough water to cover. Cook, covered, for 45 minutes or until peas are tender, adding water as needed. Stir in rice and Mexican tomatoes; cover. Cook until rice and peas are tender (30 minutes or longer). Yields 6 servings. Freezes well.
Drain pineapple and save juice. Mix flour and 6 tablespoons of juice (may add 12 tablespoons) in a small bowl. In a separate bowl, combine pineapple, cheese and sugar. Pour juice mixture over pineapple and cheese. Mix well. Place in a 2-quart casserole dish and top with crushed crumbs. Pour butter over crackers. Bake at 350° for 20 to 30 minutes.
Pour the first 3 ingredients into a blender; blend. Pour into a small saucepan and heat on medium just until it begins to boil. Pour into a mug and top with the marshmallows.
Sift together flour, soda, baking powder and salt. Cream together shortening and sugar until light. Add eggs and vanilla. Cream until fluffy. Add dry ingredients. Mix well. Add coconut and corn flakes. Drop by spoonfuls on greased cookie sheet 1 1/2 inches apart. Bake at 350° for 8 to 10 minutes or until browned. Makes 90 cookies.
Dissolve jello in hot water; set aside to cool. Cream the cheese with sugar. Stir cooled jello into cream cheese and sugar. Add whipped milk. Pour into crust. Top with pie filling or cracker crumbs.
Cream shortening and sugars together. Add eggs and vanilla. Sift flour, salt and soda. Add to creamed mixture. Stir in oats and nuts; mix well. Drop by tablespoon onto cookie sheet. Bake at 350° for 10 minutes or until lightly browned. Makes 5 dozen.
Mix ingredients together. Chill 1/2 hour. Drop by 1/2 tablespoon	on cookie sheet and press down with floured glass. Sprinkle with sugar, cinnamon and chopped nuts. Bake at 375° until light brown, about 10 to 12 minutes.
Cream butter and shortening. Gradually add sugar, beating well at medium speed. Add eggs, one at a time, beating after each. Combine flour and baking powder. Add to creamed mixture, alternating with milk, beginning and ending with flour mixture. Add vanilla. Pour in greased and floured tube pan. Bake at 350° for 1 hour and 15 minutes.
Put layers of beef and vegetables in greased casserole in order. Sprinkle mix on the potatoes and carrots. Spread chicken soup on. Cover and bake 1 hour in 350° oven. Top with the onion rings the last 10 minutes of baking.
Blend all ingredients well. Pour into graham cracker pie crust and chill at least 2 hours before serving.
Line bottom of 5-cup ring mold with 3/4 of the ice cream. With small spoon, push ice cream up sides of mold, leaving deep groove in center. Freeze until firm. Bring cream to boil; remove from heat. Add chocolate and stir until melted. Blend in liqueur, hazelnuts and Grand Marnier. Cool truffle mixture to room temperature. Pour truffle mixture into groove of mold. Spread remaining ice cream on top; cover with foil and freeze at least 4 hours.
Layer the bottom of a glass Pyrex dish with sour cream. Cover the sour cream with hot salsa or picante medium sauce (we mix the two together so it's not so hot). Sprinkle the top in layers as follows: taco seasoning, followed by the green chilies and top with cheese. Put in a microwave oven until the cheese melts; serve with corn chips.
Combine all ingredients in a saucepan; simmer 5 minutes. Brown chicken, pork or beef. Arrange in Pyrex dish and pour sauce over all. Bake in 325° oven for 1 hour, covered. May be used to baste meat when cooking on outdoor grill.
Grease and flour one loaf pan. In mixing bowl, stir berries, eggs and oil. Add remaining ingredients, stirring between each addition until well blended. Pour into pan and bake at 350° for 45 to 50 minutes or until toothpick inserted in center comes out clean.
In small bowl combine flour, baking powder and salt. In small heavy saucepan over low heat, melt 1 cup morsels; stir until smooth. In large mixer bowl beat granulated sugar, margarine and vanilla. Beat in melted chocolate; beat in egg whites. Gradually beat in dry ingredients alternately with water. Stir in remaining morsels. Cover; chill until firm.
Mix and pour over turkey pieces for grilling. Marinate 4 hours or overnight. Grill and baste.
Add crushed pineapple (with the juice) to marshmallows. Stir 2 or 3 times and let stand in refrigerator overnight. When serving, add whipped cream, if desired. Decorate with cherries or nuts.
Spread crackers over bottom of pan or baking dish (1 layer). Mix pudding and milk until thickened; fold in whipped topping. Layer 1/2 pudding on top of crackers, then layer graham crackers and other 1/2 pudding. Top with 3rd layer of graham crackers. Spread crackers with chocolate frosting. Chill and serve.
Combine all ingredients except nuts. Form into one large ball or two smaller balls. Coat with chopped nuts. Refrigerate until ready to serve.
Wash, peel and core pears. Cut into quarters. Place at once in 1-quart water and 1 tablespoon vinegar added. Combine sugar, 1 1/4 cup vinegar and 1 cup water. Bring to a boil. Add spices tied in clean, thin white cloth. Cover and boil 5 minutes. Remove spices. Add pears and simmer 2 minutes. Pack pears in hot pint jars. Add syrup to within 1/2-inch from top of jar. Adjust lids. Process in boiling water bath 20 minutes. Makes 3 to 4 pints.
Brown ground beef and onions, drain. Add remaining ingredients. Simmer 10 minutes or until thickened. Makes 6 (1/2 cup) servings.
Cook bacon until crisp. Place on paper towel. In drippings, cook onion. Add soup, water, potatoes and carrots; heat to boiling, stirring occasionally. Cover; cook 15 minutes, stirring occasionally. Stir in beans, chicken and bacon. Cover another 10 minutes. Sprinkle with parsley. Makes 6 cups.
Saute margarine; cut up onion and cut up celery, then add 4 to 6 tablespoons flour. Add chicken broth and 1 package of cut up, cooked broccoli. Heat and add 1/4 to 1/2 pound Velveeta cheese (cut up) and 1 to 1 1/2 cups of cut up sharp Cheddar cheese. Heat 1 cup milk and 1 cup light cream together, then add it to mixture. Add 2 chicken bouillon cubes. Add water or milk if a thinner consistency is needed.
Combine the crab meat and cheeses with skim milk; stir over low heat until cheeses melt. Add Sauterne and crab meat; heat through. Makes 3 cups.
In medium saucepan, melt chips over medium heat. Stir frequently. When melted, add nuts and raisins. Stir well. Drop teaspoons onto wax paper covered cookie sheets. Chill until hard.
Mix cream of mushroom soup, onion, egg and mayonnaise. Pour over broccoli. Lay cheese slices on top. Melt margarine. Crumble Ritz crackers over cheese. Pour melted margarine over crumbs. Bake on 350° about 30 minutes until bubbly and brown.
Cream butter, sugar and eggs together until fluffy. Sift dry ingredients. Add dates and nuts. Add alternately with applesauce to the butter and sugar mixture. Mix thoroughly and turn into a well-buttered and floured tube pan. Bake at 325° for about 1 hour.