HumbleIntelligence/food-ner-1-Million huggingface dataset:
Stir sugar and cocoa together. Add milk on top of sugar and cocoa. Cut margarine into small pieces on top of milk. Cook 2 minutes or until margarine melts. Stir in vanilla. Pour in pan. Put in freezer 35 minutes or refrigerate for 1 hour. Cut into squares.
Mix sugar and flour together. Beat egg yolks. Add milk; add to sugar and flour mixture. Mix well. Add cut rhubarb. Pour into unbaked pie shell. Bake in a 425° oven until rhubarb is tender and filling is set. Beat egg whites. Add the brown sugar. Pour over pie; bake until brown.
You git a pot out. Put hot water in it. Turn on the stove. After a while, about 15 minutes, go back into the kitchen check on the water. See if it is boiling if it is, put in noodles. Then put in the cheese and a little milk. Stir it. After stirring it let it cool off. Then off you go to eat.
In an oiled casserole, place a layer of potatoes. Sprinkle with flour and place a layer of onions; alternate potatoes, onions and flour until all are used. Season with salt and pepper. Heat oleo and milk together and pour over potatoes. Cover and bake 1 hour. Uncover and bake 1/2 hour to brown top.
Cut asparagus into small pieces and steam until tender in a little water. Thicken milk with flour; add salt, pepper and butter. Add grated cheese and cooked asparagus to milk mixture. Arrange in	alternating layers with bread crumbs in an oiled baking dish. Bake 20 minutes at 350° or until cheese is melted and dish heated through.
Cream butter and Crisco. Add a little sugar at a time until all is in. Add eggs, one at a time, mixing after each egg. Cream together well. Sift dry ingredients and add to mixture. Add milk and vanilla. Pour into greased and floured Bundt pan. Bake at 350° for 1 hour and 15 minutes.
In 8-inch dish, place asparagus (cook a little until tender). Drizzle with onion and butter. Sprinkle with cheese. Bake 10 minutes in 325° oven.
Heat oven to 400°. Grease square baking dish or pie plate. Sprinkle zucchini, tomato, onion and cheese into dish. Beat 1 minute or until smooth the remaining ingredients. Pour into dish and bake 30 to 35 minutes, until knife inserted in center comes out clean. Stand 5 minutes before cutting. You can add 1 cup chicken, too. Bake 50 minutes for Chicken Bake.
Preheat oven to 350°. Set the 12 pieces of chicken on a greased pan. Shake on the seasoning salt, granulated onion and granulated garlic. The more you add, the spicier it tastes. Put it in the oven and bake for one hour or until slightly browned and it doesn't bleed. Turn off the oven and let cool 5 to 10 minutes. Then serve and enjoy.
Drain pineapple, saving juice. In bowl, mix water, eggs and cake mix. Stir in drained pineapple and half the coconut. Pour into greased and floured 9 x 13-inch pan. Bake 30 minutes at 350°.
Boil elbow macaroni; only half cook, about 8 minutes. Mix eggs and Ricotta until smooth. Add other ingredients, including half cooked macaroni. Mix well. Grease with oil a 10 x 13-inch pan (preferably glass, Pyrex or Corning Ware). Pour mixture into pan. Bake in preheated 400° oven. Cool and cut into squares and serve. Refrigerate any leftovers. May be reheated or eaten cold.
Add tomato sauce (1 can of water to each can of sauce) in pot. Season with salt, pepper and sugar to taste. Cut sausage into 2-inch pieces. Add to sauce and cook for 1 hour. Cut peppers and onions into strips. Add to sauce. Cook until tender.
Preheat oven to 375°. Butter 8-inch square pan. Mix 1 cup sugar with flour and baking powder in large bowl. Work in butter with fingers or pastry blender until mix resembles coarse meal. Add eggs and milk and blend. Spoon into pan. Sprinkle cinnamon and sugar mixture evenly over top. Bake for 20 minutes.
In a medium saucepan, place potatoes with enough water to cover (in skins). Cook until fork-tender. Drain potatoes and set aside until cool enough to handle. Thinly slice potatoes. Cool completely.
Saute onion and garlic in margarine until tender, but not brown. Add mushrooms with liquid, water and bouillon; bring to boil. Stir in uncooked rotini. Reduce heat to low; cover and simmer for 15 minutes or until rotini is tender. Stir in salt and pepper.
Cut up all fresh vegetables and cover with water. When they are soft after cooking on medium heat, add hamburger and Veg-All. Cook on simmer for 1 to 2 hours.
Mix the cream	of chicken soup and the tuna together with hand beater. Add	water to empty can; add to mixture. Butter a 9 x 13-inch pan. Put in noodles; add the mixture to it. If not wet enough, add more water. Salt and pepper to taste; butter may also be added. Bake in a 350° oven for 1 hour, or until thick.
Add refried beans in 9 x 13 dish. Add avocado dip on top. Add sour cream mixture on top. Add green onions on top. Add tomatoes on top. Add shredded cheese on top.
Combine all ingredients. Mix well. Pour into greased and floured cake pan. Bake at 350° for 30 to 35 minutes. Makes 2 (9-inch) or 1 (9 x 13-inch) cake.
Soak cukes overnight in cold water. Drain; pack in jars with a stick of horseradish in center and a slice of onion on top. Boil sugar, salt and vinegar. Pour over cucumbers and seal.
Preheat oven to 500°. Lightly oil baking pan; set aside. Cut fish fillets into 4 serving pieces. Mix milk and salt together. Turn cracker crumbs into a large pie plate. Dip each piece of fish into milk, then crumbs, then milk, then crumbs again to coat thoroughly. Place fish pieces in the oiled baking pan. Liberally sprinkle 1 tablespoon of oil all over tops of fish pieces. Bake for 10 to 12 minutes, or until fish flakes lightly with a fork. Serve with lemon wedges.
Crush bouillon cubes and chop basil and parsley. Mix well and spread on both sides of slices. Reassemble loaf and wrap in heavy foil. Freeze. Bake 30 to 45 minutes at 350° taken directly from freezer. This makes enough for 3 (9-inch) round loaves.
Mix all ingredients together; sprinkle each muffin with 1/4 cup sugar and 1/2 tablespoon cinnamon, combined. Bake in a 400° oven for 20 to 25 minutes. Makes 12 muffins.
Mix all ingredients. May be done in the blender. Great on ribs or for cooking on the grill. If you would like it thicker, cut the water in half.
Brown ground chuck and onions. Combine 1/2 cup tomato soup and 1 cup cheese. Cut peppers lengthwise. Place in baking dish. Stuff with mixture. Place excess around peppers. Pour remainder of the soup over top. Bake at 350° for 45 minutes, covered. Remove and sprinkle cheese over. Bake 15 minutes longer, uncovered.
Bake cake in layers or 9 x 13-inch pan. Follow directions on box for baking.
Melt chocolate bark. Spread peanut butter on Ritz crackers. Put them together like sandwiches. Dip into melted chocolate. Put on wax paper until chocolate hardens.
Grease 1 large baking dish. Put cherries and pineapple (don't drain) into baking dish. Stir just a little. Sprinkle cake mix on top of cherry and pineapple mixture. Cup up butter on top of cake mix. Bake at 350° for about 30 to 45 minutes, until brown. Remove from oven. Add pecans and place in oven 5 minutes. Let cool for 30 minutes.
Mix all together. Roll into walnut-size balls. Place on cookie sheet and freeze for 15 minutes or longer. Dip balls in chocolate mixture.
Cut rhubarb in 1-inch pieces. Add water to cover. Cook until soft, about 10 minutes. Drain through cheesecloth bag or sugar sack. Measure: should be 3 quarts juice. Dissolve sugar in 2 cups water. Cook 10 minutes to make a syrup. Add lemon juice, pineapple and rhubarb juices. Pour over chunk of ice in punch bowl. Just before serving, add ginger ale. Makes 1 gallon (24 servings).
Chop and dice all vegetables. Cook in olive oil until soft. Coat with flour and brown 2-3 minutes until truly browned. Add 5 cups of liquid all at once. Stir until boiling and thickened. Reduce heat, add smoked salmon (cut into small pieces), oregano or dill and salt and pepper. Cook until well heated. Add raw salmon for the last 5 minutes of cooking. Add sour cream just before serving. Garnish with parsley.
Melt butter, add sugar. Stir until melted. Add dates and boil 5 minutes. Remove from heat. Add nuts and cereal. Mix well; cool. Roll in shape of log, then roll in powdered sugar. Cool well before slicing.
Preheat oven to 350°. Separate wings at joints. In a 12-inch skillet over medium heat in salad oil, fry a few pieces at a time, until browned. Put wings in roasting pan. Combine soup, salt, pepper and paprika (do not dilute); spread over wings. Cover and bake for 2 1/2 hours or until tender.
Put sugar, sorghum and water in a saucepan. Stir until dissolved. Cook until threads form and break off when tested with a spoon. Now, add the butter and soda. Stir and pour into a buttered bowl. When it is cool enough to handle, grease hands and pick it up and pull it several times. It will turn a golden color. Two people pulling the same lump can make it fun. Put on plates and let it cool.
Combine honey, chilli sauce or catsup, soy sauce and ginger and pour over chicken. Let marinate for 1 to 2 hours. Bake for 30 to 40 minutes at 350°. Baste occasionally.
Preheat oven to 350°. Grease and flour a 9 x 13 x 2-inch pan. Combine flour and sugar in large bowl. Melt butter; add cocoa and Pepsi. Pour over flour and sugar mixture and stir until well blended. Add buttermilk, beaten eggs, soda and vanilla. Mix well. Stir in marshmallows. Pour into prepared pan. Bake 40 minutes. Remove cake from oven and frost while still warm.
Mix sugar, milk, butter and cocoa and boil 1 minute. Then add oatmeal, peanut butter and vanilla. Mix and spread in buttered 9 x 13-inch pan.
Measure warm water into large bowl. Sprinkle in yeast and stir until dissolved. Stir in sugar, salt, butter and 2 cups of flour. Beat until thoroughly blended. Stir in additional flour to make stiff dough. Turn out onto lightly floured board. Knead until smooth and elastic, about 5 minutes. Place in greased bowl, turning to grease top. Cover. Let rise in warm place, free from draft for 40 minutes. Turn dough out onto lightly floured board. Divide in half. Divide each half into 6 equal pieces. Roll each piece into a 20-inch long rope. Shape each rope into a pretzel. Place on greased baking sheets. Cover and let rest 5 minutes. Combine egg yolk and 1 tablespoon of water. Brush each pretzel with egg yolk mixture. Sprinkle with coarse salt. Bake at 375° for 15 minutes or until done. Makes 1 dozen.
Mix margarine, poppy seed, onion, Worcestershire sauce and mustard. Slice rolls in half. Layer with mix on top and bottom, then layer on bottom with ham, topped with cheese. Replace top of bread and place in aluminum pans that rolls came in. Cover with foil and bake 15 minutes at 350°. Can be prepared ahead of time, refrigerated then baked just before serving.
Blend peanut butter and powdered sugar into a crumb mixture. Put 2/3 of crumbs in baked pie shell. Cook in double boiler, scald milk. Mix flour, sugar and salt. Put into milk, stir in 3 egg yolks beaten, cook until thick. Stir in 2 Tbsp. peanut butter 1/4 tsp. vanilla, let cool. Pour in pie shell over powdered sugar and peanut butter crumbs.
Cook ground beef until done, stirring to crumble. Drain. Stir flour into butter in a Dutch oven; cook over low heat 3 to 5 minutes, stirring constantly until a smooth paste is formed. Gradually stir in water; cook, stirring constantly, until bubbly. Stir in cooked ground beef and remaining ingredients. Bring soup to a boil; cover and simmer 45 minutes to 1 hour. Makes 6 to 8 servings.
Mix all ingredients very lightly, reserving grapes for topping. Chill several hours or overnight. Serves 10 to 12.
Combine eggs, ham, 1 cup Cheddar cheese, peas, mushrooms, ham, milk and onion. Set this aside. Combine remaining 1/2 cup cheese and potatoes to use as pie crust. Press this onto bottom and up sides of an ungreased 9-inch pie plate. Pour filling into potato crust. Bake in a 350° oven for 45 minutes or until center is set.
Thaw broccoli in microwave. Mix all ingredients together except onions. Crumble in 1/2 can fried onions. Mix and pour into casserole dish. Bake, covered, for 40 minutes at 350°. Last 15 minutes, crumble other 1/2 can fried onions on top. Cover and continue baking. Serves 6 to 8.
Brown celery, onion, garlic and meat. Add remaining ingredients. Stir and let stew for 45 minutes.
Combine and blend the first 4 ingredients. Save 1 cup to sprinkle over top with the 1 cup of chocolate chips. Then add remaining ingredients. Bake at 350° for 35 to 40 minutes in a 13 x 9-inch pan.
Cook broccoli according to package directions. Drain. Layer broccoli and chicken in casserole. Cover with mushrooms. Make sauce with soup, mayonnaise, lemon juice and broth. Pour sauce over mushrooms. Cover with American cheese and top with potato chips. Bake at 350° for 40 minutes.
Combine all ingredients except bread crumbs and mix well. Place in a buttered casserole, then sprinkle bread crumbs over top. Bake for 1 1/2 hours at 350°.
Put eggs, vinegar, flour and milk together. Stir it, then put into oven for 5 seconds. Take out and put icing on, then eat.
Combine all ingredients in tight lidded jar or container. Mix very well. Marinate at least overnight in refrigerator.
Fill Dutch oven or a large pan with figs that have had stems trimmed. Cover completely with sugar (no figs showing). Cover with a clean cloth and let set overnight outside the refrigerator.
Cream butter, sugar and molasses. Add buttermilk, vanilla and flour sifted with soda and salt. Mix well. Refrigerate overnight. Roll out 1/8-inch thick. Cut out with cookie cutter. Bake at 375° about 8 to 10 minutes. Do not grease cookie sheet. Makes a lot of cookies. Frost with 1 recipe Seven Minute Icing.
Mix Dream Whip according to directions on package. Beat cream cheese and sugar together until smooth. Add Dream Whip. Drain the pineapple chunks and mandarin oranges. Slice bananas (medium thickness). Add fruit, marshmallows and 1 cup nuts to Dream Whip and cream cheese mixture. Fold in with wooden spoon. Top with remaining nuts. Chill.
Rinse sauerkraut in cold water really good. Squeeze out water. Mix oil, vinegar and sugar; pour out. Add the rest of ingredients. Refrigerate all day or overnight.
Bring water to a boil, add beans and boil for 2 minutes. Remove from heat, cover and soak 1 hour or overnight in refrigerator. Cook beef and onion in hot frying pan until beef is warmed. Stir beef mixture into beans. Bring bean mixture to a boil. Reduce heat, cover and boil gently until beans are tender (1 to 1 1/2 hours). Break up large pieces of tomatoes. Add tomatoes and remaining ingredients, except macaroni, to bean mixture.
Place bread in bottom of 3-quart oblong casserole. Use enough bread to cover the bottom. Brown and drain sausage. Mix sausage and mustard. Spread over bread. Cover with cheese slices. Mix remaining ingredients; pour over bread, sausage and cheese. Cover; refrigerate overnight. Cook from room temperature in a 350° oven for 25 to 30 minutes or until puffed like a souffle and set. Yields 6 servings.
Blend together the cream cheese and grape jelly. Stir in the cottage cheese, carrots, raisins and nuts. Put together sandwiches. Makes 4 sandwiches.
Mix all ingredients together until well blended. Pour into a greased 1 1/2-quart casserole dish. Place baking dish in a shallow pan of hot water. Bake at 350° for about 1 hour or until done. Serve plain or with sauce.
Melt butter; add cream and sugar. Boil 6 minutes. Turn off heat; leave on stove. Stir in marshmallows to melt. Add crumbs and coconut. Drop by teaspoons onto waxed paper. Cool.
Beat eggs. Add milk (I add a little catsup). Add salt, pepper, baking powder, meat and cracker crumbs. Shape into a loaf. Put in buttered pan with 1 to 4 cups water. Bake at 350° until done. Pour catsup over top of loaf while baking.
Sift 3/4 cup sugar and 2 tablespoons flour into bowl. Add egg, sour cream, vanilla and nutmeg; mix until smooth. Stir in pie filling, pour into pie shell. Bake at 400° for 30 minutes.
Crumble bacon; set some aside for garnish. In skillet combine soup and sour cream. Add potatoes, bacon and onions. Heat just until good and hot. Garnish with reserved bacon. Serves 6 to 8.
Heat oven to 350°. Grease baking pan (13 x 9 x 2-inch). Melt margarine and chocolate over low heat. Remove from heat. Mix in sugar, eggs and vanilla. Stir in remaining ingredients. Spread in pan. Bake 30 minutes or until brownies start to pull away from sides of pan. Do not overbake. Cool slightly and cut into bars.
Mix teriyaki sauce and catsup; add wings and chill for 3 to 4 hours. After chilled, pour off marinade and combine with water and cornstarch. Microwave on High for 2 to 3 minutes; stir until boiling. On a glass plate, arrange wings, spoke fashion, and baste with sauce. Microwave, covered, for 4 to 5 minutes. Rotate dish 1/4 turn and baste. Cook for another 4 to 5 minutes. Broil if desired. May be baked in conventional oven at 325° for 45 minutes or until brown. Serve as an appetizer.
Mix all ingredients together except for beets. Bring to a boil and boil for 15-20 minutes. Add beets and bring to a full boil again for 10 minutes. Put into sterilized jars immediately and seal with sterilized tops. Makes 7-8 quarts.
Bring sugar, Karo syrup and margarine or butter to boil. Remove from heat. Add peanut butter. Stir until melted. Pour over Special K cereal in a 9 x 13-inch pan (pat down).
Brown beef; drain. Stir in salsa and beans. Mix well and cook for 5 minutes. Spread onto bottom of an 11 x 7-inch baking dish; sprinkle with cheese. Heat in 425° oven for 10 minutes. Arrange tomato over cheese; sprinkle with olives and green onions. Top with sour cream, if desired. Serve with tortilla chips.
In skillet, cook onion, celery and ground beef until the meat is brown and the vegetables are tender. Drain. Stir in salt and pepper.
Take brown sugar and margarine; put in skillet and cook until chocolate brown, then add 1/2 cup water. Cook until this is all dissolved.
In small jar, with tight-fitting lid, combine ingredients; shake well. Chill to blend flavors.
Pour apricots and juice in baking dish, cut side down. Top with brown sugar and cracker crumbs; dot with butter. Bake at 350° for 45 to 50 minutes.
Preheat oven to 350°. Have ungreased Bundt pan ready. Put cut up biscuits in large bowl. Melt butter in skillet. Saute green onions and vegetables. Pour over biscuits. Sprinkle and toss with bacon and cheese. Spread evenly around Bundt pan. Bake at 350° for 45 minutes. Serve with cream gravy or honey.
Place zucchini in microwave-safe dish. Cover, but leave one corner to vent. Cook 5 minutes on High or until tender-crisp. Stir in mushrooms. Cover and cook 5 minutes longer. Drain off liquid; set aside.
Whip cream cheese until soft and fluffy. Beat in peanut butter and sugar. Slowly add milk, blending into mixture. Fold topping over mixture. Pour into prepared crusts. Freeze until firm and serve. Use a 9-inch baked pie shell, if desired.
Mix all ingredients together with a fork. Bake at 350° for 30 to 45 minutes in 9 x 13-inch greased and floured pan.
Melt margarine in large saucepan; add marshmallows and stir until completely melted. Remove from heat and add cereal and half of peanut butter chips. Stir until well coated. Press mixture evenly into a 13 x 9 x 2-inch pan coated with cooking spray. Pour the rest of peanut butter chips on top and press them down so they stay put.
Mix all and add chips last. Bake at 300° for about 1 hour.
Sift dry ingredients in a bowl. Add milk and egg. Beat until smooth. Remove skin and bones from salmon and flake with a fork. Sprinkle with lemon juice. Fold into batter. Fry in hot grease by dropping from a tablespoon. Yields 6 to 8 servings.
Pour boiling water over date and soda. Cool. Cream margarine and sugar. Add egg and vanilla. Beat well. When date mixture is cool, add margarine mixture, flour, baking powder and nuts. Mix well and bake in greased and floured loaf pan at 350° for 50 minutes.
Mix together all ingredients. Roll in chili powder and paprika. Let stand for 24 hours in refrigerator.
Drain pineapple juice. Mix with lemon juice. Sprinkle dry pudding mix over liquid and stir until well mixed (it begins to thicken). Add the pineapple and other fruit and stir well. Must be refrigerated for a while. Stir before serving. Can easily double or triple depending on number of servings you want and amount of fruit you are using.
Cook meat and onion in skillet, seasoning to taste. Add beaten egg and rice. In roasting pan, put a layer of cabbage using half of the cabbage. Put layer of meat and onion using all of this. Put layer of cabbage using rest of cabbage. Pour tomato juice over top of cabbage. Bake at 350° until cabbage is done, about 2 hours.
Cook figs, sugar and lemon juice 15 minutes, then add Jell-O. Stir and cook 20 minutes. Pack into hot sterile jars and seal.
Beat together butter, onions, garlic, A.1. sauce, lemon, salt and pepper. Melt over low heat; stir and keep warm. Do not let brown. Split shrimp lengthwise, be careful not to cut clear through, and spread open. Place shrimp, split sides up, in oiled baking dish and broil 4 inches from high flame for 5 minutes. Pour hot butter sauce over shrimp and serve at once. Serves 2.
Mix together the flour, nuts and margarine and spread in a 9 x 9-inch baking dish. Bake 25 minutes at 325°. Let cool.
Combine all ingredients in crock-pot (yes, the entire contents of the stuffing box!). Cook on low for 2 to 4 hours. Serve on buns. Enough for a crowd!
In a large saucepan, saute garlic, onion and mushrooms in butter over low heat, stirring occasionally until onions are soft. Add flour and blend over low heat for 1 minute. Slowly stir in chicken broth and half and half, stirring until thickened and smooth. Simmer 2 minutes, then add grated Cheddar, blending until cheese is melted. Add ham, Worcestershire sauce, broccoli and other vegetables. Salt and pepper to taste. Heat over moderately low heat until hot. Do not boil.
Mix the All Bran cereal, white raisins and boiling water together; set aside. Mix the remaining ingredients. Mix the 2 mixtures together. Refrigerate 24 hours before baking. Batter keeps in the refrigerator 6 weeks. Bake at 400° about 20 minutes.
Sift dry ingredients together. Add fruit juices and cook until thickened, stirring constantly. Add slowly to egg yolks. Return to oven and cook 2 minutes more. Add butter and orange rind. Cool. Pour into pie shell. Top with meringue. Brown in oven at 350°. Makes one 8-inch pie.
Mix flour, soda, salt and cinnamon in large bowl. Beat eggs, oil, sugar and vanilla in another bowl. Add flour mixture to egg mixture and mix until blended. Stir in apples, nuts and raisins. Mixture will be very stiff. Spread evenly in pan that has been greased. Bake at 350° for 40 to 45 minutes until top is golden and pick inserted comes out clean. Cool and cut into squares.
Sprinkle the bacon in the slightly baked pie crust, then add the spinach, mushrooms, onions and both cheeses. Mix the half and half, cream cheese, salt, pepper, red pepper, eggs and flour. Pour over all ingredients. Bake at 350° for 40 to 45 minutes.
Rinse lentils; drain and place in soup kettle. Add 8 cups of water and remaining ingredients except tomatoes. Cover and simmer 1 1/2 hours. Add tomatoes; simmer, covered, 30 minutes more. Serves 8 to 10.
In 4-quart heavy pot, saute sausage. Remove with slotted spoon. Add oil to drippings and saute green pepper, garlic and celery for 5 minutes. Add tomatoes with liquid, broth and onions. Stir in spices. Add rice, which has been washed. Add sausage and cook 30 minutes, covered, over low heat, stirring occasionally. After most liquid has been absorbed by rice, add shrimp and cook until pink. Transfer to an oblong baking dish and bake for approximately 25 minutes at 350°. Serves 10.
Brown meat and onion; drain. Put in large pot. Add seasoning as directed on package. Simmer 5 minutes. Add tomato juice and sauce. Add chopped tomatoes and chili hot beans. Heat until hot. Enjoy. Eat up.
Mix cracker crumbs, butter and sugar in a bowl and press into 9 x 13-inch pan. Bake for 10 minutes at 350°. In bowl, combine condensed milk and coconut. Spread over crumb mixture and bake 15 minutes longer. Cool in pan; cut into 2-inch bars. If desired, melt 6 ounces of chocolate chips and spread over top of bars.