HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt chocolate in boiling water; cool. Cream oleo and sugar. Beat in egg yolks. Stir in vanilla and chocolate. Set aside.
Cook beef and drain. Mix with beans and taco seasoning; warm. Place mixture on tortillas. Add cheese on top. Bake 10 to 15 minutes to melt the cheese.
Mix shortening, butter, eggs and vanilla. Stir in remaining ingredients. Bake in 350° oven for 10 to 12 minutes.
Make 1 batch of fudge and spread on wax paper or buttered tin. Make 1 batch divinity and spread on top. Make another batch of fudge and put on top. Cut into squares. Store in tins.
Dissolve yeast in warm water.	Set aside. Stir flour, Sweet 'N Low or sugar and soda. Cut in shortening until size of	peas. Mix buttermilk with yeast water. Add to flour mixture. Stir with fork until moistened.	(May be covered and refrigerated overnight to be shaped and baked later.) Turn out onto floured surface. Sprinkle	with flour, knead 4 or 5 times.
Mix together first 4 ingredients. Put in bean pot or other baking pan. Place bacon strips across top. Bake at 300° for 3 hours. Add water as necessary to prevent becoming too dry.
Bring to a boil vinegar, water, sugar, margarine and flour. Beat egg. Pour mixture over egg and beat. Add salt and pepper. Put a layer of leaf lettuce on platter and dip some of mixture over lettuce and continue with a layer of lettuce and mixture. It sure is good.
Grease a casserole dish. Line with tortillas. Layer ground beef, onion, beans, dash of salt, cheese (in pieces), tortillas and mixture of soup and Ro-Tel tomatoes. Bake 1 hour at 350°.
Combine in saucepan the brown sugar, granulated sugar, evaporated milk and butter. Bring to full boil over moderate heat, stirring frequently. Boil for 15 minutes, stirring occasionally. Remove from heat. Add marshmallow cream, butterscotch and chocolate morsels; stir until morsels are melted and mixture is smooth. Blend in walnuts and vanilla. Pour into greased 9-inch square pan. Chill until firm. Yields about 2 1/2 pounds.
Preheat oven to 350°. Spread pecan and coconut mixture into well-greased 9 x 13-inch baking pan. Mix German chocolate cake mix as directed. Pour cake batter over pecan mixture; set aside.
Preheat oven to 450°. Cook pasta according to package directions omitting salt and fat. Drain. Heat oil in a large nonstick skillet over medium high heat. Sprinkle turkey with 1/2 teaspoon onion powder, 1/4 teaspoon salt and 1/8 teaspoon pepper. Add turkey to pan, cook 2 minutes on each side or until done. Remove turkey from pan. Add 1/4 teaspoon onion powder, sherry, and mushrooms to pan. Cover and cook about 4 minutes or until mushrooms are tender. Combine peas and next 4 ingredient in a large bowl. Chop turkey. Add 1/8 teaspoon pepper, pasta, turkey and mushroom mixture to soup, tossing gently to combine. Spoon mixture into a 13 x 9 inch baking dish that is coated with cooking spray.
Boil until it forms a soft ball in cold water. Remove from fire. Add vanilla and peanut butter. Beat until thickens. Pour into a buttered pan. When cool, cut in squares.
Saute onion in 3 tablespoons butter and 3 tablespoons oil until soft. Add beef and brown. Add tomatoes, corn and seasonings. Pour into 13 x 9-inch dish. Press olives into mixture. Mix corn meal, milk and eggs. Spread over meat mixture and sprinkle with cheese. Bake at 325° to 350° for 1 hour. Serves 8 to 10.
Thaw frozen fish in refrigerator overnight, or defrost briefly in a microwave oven. Cut fish into 4 portions. Place fish on a broiler pan lined with aluminum foil. Brush margarine over fish.	Mix lemon juice, tarragon leaves, salt and pepper; pour over fish. Sprinkle sesame seed evenly over fish. Broil until fish flakes easily when tested with a fork, about 12 minutes. Garnish each serving with parsley. Makes 4 servings.
Heat oven to 400°. Put shortening in a 9-inch cast-iron skillet and put in the oven to melt shortening and to heat skillet. Mix the dry ingredients. Beat buttermilk and egg together. Stir them into the dry ingredients, mixing thoroughly but do not beat. The batter is best when left as a slightly lumpy mixture. Pout hot shortening from skillet into batter. Stir briefly. Pour batter into hot skillet. Bake 18 to 20 minutes. Serve hot with butter and jelly.
Bring sugar, butter and margarine to boil and boil 1 minute. Break graham crackers into sections and place on a cookie sheet. Then place the finely chopped pecans on top of crackers. Drip boiled mixture over crackers and pecans. Place in 350° oven for 10 minutes.
Melt butter and add olive oil in a 9 x 12-inch pan. Mix the remaining ingredients. Add mixture to olive oil and butter mixture and cook for 7 minutes over medium heat. Let cool for 30 minutes. Warm mixture and add 1 1/2 pounds of shrimp. Cook on stove top for 6 minutes or until shrimp are pink, stirring frequently. Place in 450° oven for 8 to 10 minutes, stirring often. Serve with warm bread.
Pan-fry veal patties in small amount of butter. Place in baking dish. Cover with spaghetti sauce. Cover with grated Mozzarella cheese. Sprinkle with Parmesan cheese. Bake at 350° until brown and bubbly.
Cream peanut butter, oleo and vanilla (easier to mix with hands). Add powdered sugar, a little at a time. In double broiler, melt 1 large bag chocolate chips and 1 stick paraffin. Make dough into balls. Dip in chocolate. Place on waxed paper and put into refrigerator. Makes 80 to 135 balls.
Mix first 2 ingredients into paste. Add remaining ingredients. Combine all and bring to boil for 1 minute. Remove from heat.
Sift 2 more tablespoons flour with 1 teaspoon baking powder and 1/4 teaspoon salt into batter. Stir vigorously. Put into 2 greased and floured cake pans and cover with meringue.
Place peas and ham in a large saucepan and cover with water. Add salt and pepper. Bring to a boil and reduce heat. Simmer for about 1 1/2 hours. Add water as needed to keep peas covered. Remove ham hock; lay it aside to cool. Add rice. Bring back to a boil. Remove from heat and cover. Let it stand for 15 minutes.
Melt margarine and mix with first 2 ingredients, add peanut butter and vanilla. Spread in ungreased cookie pan and refrigerate. Slice into squares and return to refrigerator.
Combine first five ingredients and cook until thick. Cool and put into pie shell. Top with Cool Whip or Meringue.
Mix all ingredients together in large mixing bowl. Add pepper to taste. Place in a large bowl. Sprinkle with paprika.
Mix sugar and butter. Add eggs and flour. Add spices. Mix soda with applesauce, then add to flour mixture. Add raisins and nuts. Bake in tube or loaf pan at 225°.
Sift the dry ingredients into a bowl. Mix with shortening. Add yeast and milk. Mix like biscuits. Knead, then place in greased bowl in refrigerator for at least two hours to chill. Roll like biscuits. Grease the top of each and place one on top of another and crimp. Let rise and bake in 425° oven. These can be made up the night before if you wish.
Put first 3 ingredients in large bowl and mix well with table fork. Add shortening and mix with fork until crumbly. In small bowl beat together with fork 1/2 cup water, vinegar and egg. Combine the two mixtures, stirring with fork until all ingredients are moistened. Divide into 5 portions with hands. Shape into flat round patty ready for rolling. Wrap each in plastic or waxed paper and chill at least 1/2 hour. When ready to roll pie crust, lightly flour both sides of patty, put on lightly floured board.
Drain and wash pickles. Cut in chunks and place in crocks. Mix sugar and vinegar and pour over pickles. Stir frequently over a period of 6 hours. Return to jar and pour liquid over pickles.
Cook broccoli and drain. Blend together soup and flour. Add sour cream, carrots and onion. Mix well. Stir in broccoli. Put in a 2-quart casserole. Combine stuffing mix with melted margarine and sprinkle evenly over top of broccoli mixture. Bake at 350° for 35 minutes or until hot and bubbly and top is golden brown. Serves 4 to 6.
Mix cream cheese, sugar and milk well, then add the Cool Whip and mix real good and set aside. Mix pudding mix according to box directions and set aside. Layer bottom of pan with graham crackers. Put in pudding, then Cool Whip filling and keep alternating crackers, pudding and Cool Whip. Can also be topped with Cool Whip.
Mix and heat slowly all but food coloring until it lumps together. Remove from heat. Stir in food coloring. Can also be scented with extracts. Mix with hands.
Cook ground beef and drain fat. Add minced onion and continue cooking for 5 minutes. Spray a small baking dish with nonstick cooking spray (or lightly grease dish). Mix all ingredients in the dish, except save 1/2 the cheese to sprinkle on top. Sprinkle cheese on top and cover the dish with aluminum foil. Bake it in a 350° oven for 30 minutes. Serves 6.
Wash and dry spinach and lettuce. Mix the lettuce and spinach with the olives, artichoke hearts and their liquid. Pour the desired amount of dressing over and mix well.
Cook pasta according to package directions. Drain and add lemon juice, then add next 4 ingredients. Mix. Let marinate in refrigerator for 3 hours or overnight, then add remaining ingredients.
Position rack in the middle of oven. Preheat oven to 375 degrees. Spray the top of a muffin pan with non-stick coating., and line with paper liners. In a large bowl, cream together the butter, 1 1/4 c. sugar and salt until light and fluffy. Beat in the eggs one at a time. Mix together 1 3/4 c. of the flour and baking powder. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated. Crush 1/4 of the blueberries, and stir into the batter. Mix the rest of the whole blueberries with the remaining 1/4 c. of the flour, and fold into the batter. Scoop into muffin cups. Sprinkle tops lightly with sugar. Bake in preheated oven for 30 minutes, or until golden brown, and tops spring back when lightly tapped.
Combine scallions, bamboo shoots, ginger, garlic and pepper sauce in a small bowl. In a second bowl, combine sugar, catsup, sherry, soy sauce and sesame oil (or seed). In 3rd bowl, mix cornstarch and water. Heat oil in wok or large skillet to 400°. Have ready a large strainer with bowl underneath. Add shrimp to hot oil, stirring until done, about 2 minutes. Pour oil and shrimp into strainer to drain. Heat 2 tablespoons of strained oil in same wok over high heat. Add scallions. Mix and stir-fry 1 minute. Add drained shrimp and stir-fry 30 seconds. Add cornstarch mixture to wok. Cook and stir until slightly thickened. Serve over rice. Add pea pods and baby corn if desired to wok with scallion mixture.
Mix together. Cook in a tube pan. Bake at 350° about 1 hour.
Boil sliced strawberries and 2/3 cup water for 3 minutes. Mix together sugar, cornstarch and 1/3 cup water. Add to strawberries and bring to a boil again. Boil 1 minute. Set aside. Fill pie shell with halved or quartered strawberries. Pour filling over berries. Cool in refrigerator 1 hour. Top with whipped cream or whipped topping. Serve.
Cream shortening; add sugar and eggs. Sift dry ingredients together. Add apples and nuts and mix well. Bake in 9-inch square pan in a 350° oven for 25 to 30 minutes. (Batter will be very stiff.)
Brown bacon, drain and crumble. Saute onions in bacon drippings; drain onion. Mix beans; add bacon and onions. Put into 2 1/2 to 3-quart casserole. Mix together the brown sugar, garlic salt, dry mustard and vinegar. Pour over top of mixture in casserole dish. Bake at 350° for 1 hour, uncovered.
Heat milk and add cooked rice. Beat eggs, and add sugar, vanilla and raisins. Combine with rice and milk mixture. Pour in baking dish and dot with margarine. Set dish in pan of hot water. Bake at 450° for 20 minutes. Lower heat to 300° and bake until custard is firm (about 15 to 20 minutes). Sprinkle with nutmeg and cinnamon. Serves 8 to 10.
In food processor, mix flour, yeast, sugar and salt (the first 4 ingredients). While processor is running, then add egg whites and 1 cup warm water. If dough seems too dry, add a bit more water; if too wet, a bit more flour. Process until smooth ball forms (about 4 minutes). Cover with damp cloth and leave on floured surface to rise, about 1/2 hour. When dough has risen, roll into large rectangle. Spread with applesauce, then top with 1 cup brown sugar, raisins and cinnamon.
Stir-fry chicken and ginger until chicken is done. Remove from pan and keep warm. Add to pan a bit of oil, carrots and green pepper. Stir-fry until tender.
In small roaster layer all ingredients. Melt butter and pour over top. Salt and pepper to taste. Cover and bake at 350° for 45 minutes.
Mix together oleo, 1/2 cup sugar, eggs, flour, salt and flavoring. Pat into a 9 x 13-inch pan. Cut plums and prunes in half. If using apples, slice. Put in rows. Mix sugar, cinnamon and nutmeg; cover fruit. Bake at 350° for 25 minutes.
Chop cherries, nuts, chocolate, etc. Gradually add boiling water to sugar or NutraSweet, lemon or lime juice and egg yolks. Cook until thick. Pour into baked pie shell or graham cracker shell and whip "egg whites". Spread on top and bake until egg white browns. Sprinkle on chopped cherries or etc. Refrigerate until set and serve.
Layer potatoes, celery, onion, pepper and Spam in a 9 x 13-inch pan. Mix soup with milk (instead of water). Pour over layers. Bake 45 to 60 minutes at 350° or until done.
Place spareribs, meaty side up, in open, shallow roasting pan. Heat remaining ingredients to boiling, stirring constantly. Boil and stir for 3 minutes. Pour sauce over meat. Roast in 350° oven for 1 1/2 hours or until done, basting 4 to 5 times. Makes 4 servings.
Brown hamburger, chopped onions and bacon. Add remaining ingredients and bake 1 hour at 350°.
Mix all ingredients together. Pour into a 13 x 9-inch baking dish. Bake at 425° for 1 hour.
Mix flour, baking powder, salt, butter, egg, milk and pudding and beat for 2 minutes. Pour into a 9-inch greased pie plate. Drain peaches, reserving 2 tablespoons juice. Place fruit on batter. Mix cream cheese, sugar and 2 tablespoons peach juice. Beat for 2 minutes. Spoon over fruit to within 1 inch of edge of batter. Sprinkle on top a mixture of 2 tablespoons sugar and 1/2 teaspoon cinnamon. Bake at 350° for 30 to 35 minutes. Filling will appear soft but will set as it cools. Chill well.
Cream softened cheese and oleo. Leave cheese and oleo out of refrigerator 2 hours or more to soften. Add peanut butter and cream until smooth. Add milk and mix well. Sift in powdered sugar until fudge consistency is reached. Spread in buttered pan and refrigerate.
Preheat oven to 375°. In a 1 qt. casserole combine soup mix, sour cream, 1-3/4 c. swiss cheese and mayonnaise. Bake uncovered 20 minutes or until heated through. Sprinkle with remaining 1/4 c. of cheese. Serve with sliced French bread or your favorite chip.
Use enough butter to moisten flakes. Mix all ingredients as listed. Bake 1 hour at 350°.
Beat egg yolks until lemon colored and thick. Add sugar and continue to beat. Add Rusk crumbs, nuts, baking powder and vanilla; mixing well. Beat egg whites until stiff. Fold egg whites into yolk mixture. Pour into greased 13 x 9 x 2-inch pan. Bake at 350° about 30 minutes or until cake tests done. Cool. Spread whipped cream over cooled cake. Spread Sanders fudge topping over whipped cream. Chill before serving.
Melt together chocolate chips, peanut butter and oleo. In a large pan, pour melted mixture over cereal. Mix thoroughly. Pour sugar in a large paper bag. Pour in coated cereal and shake well. Store in an airtight container.
Brown hamburger and onion. Drain off fat. Add sour cream and creamed soup. Cook on low heat. Boil until thick. Pour over cooked noodles. Serve immediately. Cook noodles while sauce is cooking. Follow directions on package.
Wipe peppers off with paper towel. Pack in jar of choice. Pour cold vinegar until peppers are covered. Let set a few days. Serve on vegetables.
Wash beans and put in 6-quart pot, then bring to a boil. Turn stove off and let beans stand; set. Soak for 1 hour. Then turn stove back on and add salt, pepper, oregano, tomatoes and oil. Put on slow, cooking until tender, about 3 to 4 hours. Cover pot with a tight lid to keep the liquid from evaporating while you are cooking the beans. About 1 hour before they are eaten, cook ditalini for about 5 minutes in separate pot. Then drain macaroni and put it in the pot with beans, mixing well. Turn stove off under beans. The macaroni will finish cooking without heat from the stove when mixed with bean liquid. Serve with cheese.
Line pie shell with bacon and cheese slices overlapping to cover bottom of crust. Combine eggs, cream, flour, pinch of nutmeg, cayenne and black pepper. Beat well. Strain and pour over bacon and cheese slices. Bake in hot oven, 450°, for 15 minutes. Reduce heat to 325° and bake for 30 minutes.
Spread	cherry pie filling, then pineapple in bottom of 9 x 11-inch oblong baking dish. Sprinkle nuts, then dry cake mix on top. Melt oleo and pour over top of cake mix. Cook at 350° for 35 minutes.
Shape ingredients into small meatballs. Brown on all sides in skillet. Combine contents of beef seasoning with 2 1/2 cups hot water. Pour over meat. Lower heat and simmer 30 minutes. Thicken gravy, if desired.
Beat egg and add sugar; beat until creamy. Add melted margarine/butter and bananas, carrots and zucchini. Add nuts mixed with dry ingredients. Bake 70 minutes in regular loaf pan or in 3 small loaves for 45-50 minutes at 350°.
Mix bread, eggs, 1 1/2 cups milk, Cheddar cheese, dry mustard, pepper and onion and let set overnight. In morning, add ham, celery soup and 1/2 can milk. Bake in 9 x 12-inch pan uncovered 1 hour at 350° or until knife comes out clean.
Pour raisins into a glass container. Pour gin on the raisins until it covers them. Let stand on countertop for 7 days. (Do not refrigerate.) After one week, take 1 teaspoon with 9 raisins every day. It will help your arthritis and make you feel happy. (Use any brand of gin.)
Melt butter in skillet. Cut onion and celery into bite-size pieces; simmer in melted butter. Cut some turkey fat and turkey. Add to onion and celery along with salt, pepper and sage and simmer. Mix with bread. Sprinkle with paprika. Stuff into turkey.
Saute mushrooms, onions and almonds in butter. Add soup and Old English. Heat through. Add cooked broccoli. Hollow out bread, ripping pieces into large dipping size. Pour sauce into bread. (We often buy 2 different loaves of bread for more of a variety of dippers.)
Mix in order given. Don't mix or beat until last thing is added. Bake in loaf or layer pan in moderate oven (350°) for approximately 80 minutes.
Combine Jell-O, pineapple and sugar in saucepan. Cook over low heat until Jell-O and sugar are dissolved. Remove from heat. Blend in buttermilk. Fold in Cool Whip. Pour into a 13 x 9 x 2-inch dish which has been greased with mayonnaise.
Place Tri-Tip in large baking dish with lid. Cover meat with onion soup mix. Top with mushroom soup, undiluted. Cover and bake 1 1/2 to 2 hours at 350°.
Mix corn bread with bread. Add remaining ingredients and blend well. May stuff turkey or chicken or bake in well-greased 8 x 8-inch pan. Bake at 350° for 1 hour.
In a skillet, add ground round, oil, onion soup and chili powder and brown. Add remaining ingredients and simmer for 1 hour over low heat, stirring often.
Mix all ingredients together. Dough will be very stiff but will come out okay. Bake at 350° for about 10 to 12 minutes.
Mix mayonnaise, sugar and vinegar together. Pour over mixture of broccoli, sunflower seeds, bacon, onion and raisins.
Drain fruit, set aside. Beat sour cream, add marshmallows and fruit. Beat Dream Whip by directions on package, add to other mixture. Chill serveral hours or overnight.
Cooking Meat: Place meat in preheated olive oil and start to cook. As it starts to brown, add the Italian seasoning and cook at low heat slowly until thoroughly cooked.
Chop dried beef to shreds. Mix all ingredients. Let flavors blend several hours, refrigerated. Cut out center of bread leaving "boat" of bread. Fill with dip just before serving. Cut center of bread into bite-sized chunks. Place around bread boat for dipping.
Heat a small amount of oil in a skillet. Add chops and cook until browned on both sides. Place chops in a shallow baking dish. Lightly mix together the next 5 ingredients. Place a mound of stuffing mixture on each chop. Stir together soup and water; pour over chops. Bake at 350° for 1 hour. Yield: 4 servings.
Parboil broccoli cuts and set aside. Cook rice as indicated on box. Add cream of chicken soup and milk to rice and broccoli, then stir in Cheez Whiz. Bake at 350° for 1/2 hour. If adding chicken, parboil before adding to mixture. Also cut up in small pieces. Enjoy.
Mix together in separate bowls, the flour and salt and the flour and baking soda. In a quart jar, layer the ingredients in the order given. Decorate the jar lid as desired. Include the following printed instructions: Combine dry ingredients with 3 eggs, 2/3 cup oil and 1 teaspoon vanilla. Pour into greased 9 x 9-inch pan and bake at 350° for 30-35 minutes.
Preheat oven to 350°. Mix all ingredients. Put in greased and floured Bundt or angel food cake pan. Cook for 1 hour or until golden brown and toothpick inserted into cake comes out clean. Makes a great substitute for fruit cake.
Dissolve gelatin in hot water and add ice water. Chill until slightly congealed and beat until light and fluffy. Drain berries, reserving juice for glaze. Fold berries and whipped cream to jello mixture. Rub brown from angel food cake and tear cake into pieces. Alternate cake and gelatin mixture in a 9 x 13-inch pan. Chill until firm. Drizzle glaze over all.
Mix all ingredients well and place in buttered baking dish. Bake in a moderate 350° oven until done.
Mix flour, butter and nuts until crumbly. Pat into 9 x 13-inch pan and bake at 350° for 20 minutes. Cool. Whip powdered sugar, Cool Whip and cream cheese. Mix thoroughly; spread over crust. Mix puddings and milk. Beat until thick and creamy. Pour over cream cheese mixture. Top with remaining Cool Whip. May be made the day before.
Fry pork chops and remove from skillet. Add all ingredients to fat in skillet and saute. Stir well, then place pork chops on top and simmer or place in oven for 30 minutes.
Cream sugar and butter. Add egg yolks, one at a time, beating after each is added. Add sour cream and mix thoroughly. Add flavorings. Mix in one cup of flour.
Combine sugar and seasonings. Spread on ham. Place fat side up on rack in shallow roasting pan. Sprinkle with lemon juice. Bake in slow 325° oven for 1 hour. Serves 8 to 10 people.
Drain pineapple and save juice in a jar. Add 2 tablespoons Tang instant drink and 1 (3 ounce) package vanilla instant pudding to juice. Shake well and refrigerate for 1 hour. Have fruit cut up in a large bowl and pour dressing over fruit at serving time.
In a medium bowl, mix flour, salt and baking soda. Set aside. In a large bowl, add eggs and beat. Add vanilla, sugars and butter. Then gradually add flour mixture and then add chips. Drop by teaspoon on cookie sheet. Bake at 350° to 375° for 6 to 10 minutes or until slightly brown on bottom.
Combine oil and remaining ingredients, stirring well. Pour over steak. Cover. Marinate in refrigerator 8 hours. Drain steak, reserving marinade. Grill to desired doneness, basting twice with marinade. Discard remaining marinade.
Drain fruit cocktail well. Mix all ingredients except cherries. Chill. Garnish with cherries.
Mix together flour, margarine and chopped nuts and spread in bottom of 9 x 13-inch pan. Bake at 350° for about 20 minutes until golden brown. Mix cream cheese, half Cool Whip and sugar and spread over cooled nut mixture.
Preheat oven to 425°. Combine ingredients and pour into greased 13 x 9 x 2-inch pan. Bake for 25 to 30 minutes. Yields 24 (2-inch) squares. I melt oleo in baking pan and saute chopped onion in it before adding to mixture, retaining 1/3 oleo in pan. Heat oleo before pouring into mixture. Spread excess oleo over bread.
Boil potatoes. Fry ground beef with any of the following: onion, celery or green peppers. After browned, lay in small casserole dish. Add soup and mix. Add peas, green beans or corn. Add pats of butter. Bake at 350° for 45 minutes to 1 hour or until golden brown.
Combine all ingredients and stir well. Chill. Spoon in container and chill.