HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix cocoa and sugar; set aside. Melt margarine in heavy saucepan. Blend in flour while cooking, but do not let mixture brown. Remove from heat. Stir cocoa-sugar mixture into this, blending well. Gradually pour in milk, while stirring, add vanilla. When smooth, return to heat and cook for about 3 to 4 minutes, still stirring until mixture thickens somewhat. Remove from heat. Serve over hot biscuits, sweet rolls, etc. This is an old-time treat.
Dissolve gelatin in boiling water and let stand 10 minutes. Mix relish, pineapple and nuts; then add to gelatin and mix well. Pour into 9 x 13-inch pan and chill until set. Mix remaining ingredients and spread topping on set mixture. Can be dessert.
Melt butter; stir in brown sugar, syrup and salt. Bring to a boil. Stir constantly and boil for 5 minutes. Remove from heat. Stir in baking soda and vanilla. Gradually pour over popcorn and nuts and mix well. Turn into 2 large shallow pans. Bake at 250° for 1 hour, stirring every 15 minutes. Remove from oven; cool. Break apart and store in airtight container.
Preheat oven to 425°. Cut liver into bite size chunks. Coat with flour; place in uncovered baking pan with 1/3 cup melted shortening. Sprinkle with salt and pepper. Brown in oven about 20 to 25 minutes, stirring occasionally. Saute onion, celery and green pepper in remaining shortening in frying pan. Cook until onion is clear. Stir in 3 tablespoons flour; add 1 cup water, tomatoes and barbecue sauce. Cook until thickened. Drain liver. Place in casserole and pour sauce mixture over liver. Cover and return to oven. Reduce heat to 300° and bake about 30 minutes. Serves 5 or 6.
Mix all ingredients and pour into 9-inch unbaked pie shell. Bake at 350° for 35 to 40 minutes.
Boil sugar, water and cornstarch until clear. Remove from heat and add Jell-O. Stir well. Set aside until cool but not set solid. Add fresh strawberries and pour into baked pie shell. Refrigerate several hours. Top with Cool Whip.
Preheat oven to 350°. Sift together the flour, salt and soda. Cream shortening and sugars (brown and granulated). Add egg and water; beat in vanilla. Add sifted flour mixture and oats. Spoon onto greased cookie sheets; bake for 12 to 15 minutes at 350°.
Dissolve sugar and water. Add juices; stir. Just before serving, add ginger ale.
Arrange nuts in clusters. Place caramels in pan with butter. Heat until melted. Add vanilla. Drop onto nut clusters. Melt chocolate with shortening until hot. Spread over caramel on clusters.
Mix all ingredients and pour into greased mold and sprinkle with remaining 1/2 cup cheese. Bake at 350° for 1 hour in 1 1/2-quart casserole.
Cook meat slightly. Pour off grease. Add remaining ingredients; stir to blend. Place in 2-quart casserole dish. Place grated cheese on top. Cover and bake at 350° for 1 1/2 hours.
Mix in large bowl in order. Drop by tablespoons and flatten. Six to a cookie sheet. Bake at 350° for 12 minutes. Do not overbake!
Put flour and salt in a bowl. Blend in all the shortening using a pastry blender. Work quickly so the cold shortening does not melt. It will form a crumbly mixture with pieces the size of peas. Add the cold water and blend. Roll out half of the dough on a floured board. Fold the rolled dough in half and place in a 9-inch pie pan. Unfold and press gently to cover the pan. Cut off excess. Reserve second half of dough to roll and form pie top.
Cook chicken in water. Pull meat from bone. Place in long casserole dish. Pour cream of chicken soup over chicken. Sprinkle dressing mix over this. Mix melted butter, beaten eggs and chicken broth. Pour over top. Bake at 350° until brown and thickened.
Boil sugar and vinegar 5 minutes and cool. Add onions, mango, celery, sauerkraut and bean sprouts. Chill overnight. Keeps well.
Wrap 1/2 slice of bacon around each cracker. Place on paper towels and microwave until bacon is crisp. Cool and serve.
Brown onion with ground beef. Add other ingredients and simmer 45 to 60 minutes. Add chili powder to taste.
Heat vinegar and honey in small heavy saucepan over low heat. Stir until honey dissolves. Pour into bowl and cool. Whisk in mayonnaise, mustard, onion, parsley and salt. Gradually whisk in oil. Can be made 3 days in advance. Cover and refrigerate. Bring to room temperature and serve. Makes 1 1/2 cups.
In small bowl, stir together flour, baking soda and salt. In large bowl, with mixer at medium speed, beat together margarine and peanut butter until smooth. Beat in 1 cup sugar until blended. Beat in egg and vanilla. Reduce speed to low. Add flour mixture and beat well. If necessary, chill dough.
Mix all ingredients together using a spoon or fork instead of mixer. Pour into a slightly baked 9-inch pie crust. Bake at 325° for about 45 minutes. Sometimes it bakes in 40 minutes. This can be baked and frozen for later use.
Brown chops in lard or drippings. Spread rice in bottom of rectangular baking dish (13 1/2 x 9 x 2-inch). Reserve 1 tablespoon of seasoning from envelope of onion soup mix and sprinkle remaining seasoning and bits of onion over rice. Drain mushrooms, reserving liquid. Distribute mushrooms and pimento over rice. Add hot water to reserved mushroom liquid to total 3 cups liquid and pour over rice. Arrange browned chops on top of rice mixture and sprinkle chops with reserved seasonings.
Mix dry ingredients together. Add butter, Crisco, flavoring and 3/4 cup buttermilk. Beat 2 minutes. Add remaining buttermilk and egg whites. Beat 2 minutes more. Bake at 350° for 20 to 25 minutes. Use two 9-inch pans. Ice with 7-Minute Frosting or your choice, but cover with coconut.
Soften yeast in water in cup. Combine milk, sugar, shortening and salt. Cool to lukewarm. Add 1 cup flour and beat well. Beat in yeast and 1 egg, slightly beaten. Gradually add remaining 2 1/2 cups flour to the soft dough, beating well. Cover and let rise until double. Oil your hands and shape into balls. Put in greased 9 x 9-inch pan. Let rise again. Bake at 350° for 20 minutes.
Melt 2 tablespoons shortening in iron skillet. Mix dry ingredients. Beat egg softly into center of mix. Pour in buttermilk and mix well. Pour into hot skillet. Bake at 425° for 40 minutes.
Heat crushed pineapple with sugar. Mix Jell-O powder into hot pineapple. Soften cream cheese and mix into apricot nectar. Add to pineapple mixture. Add carrots and pecans. Fold into Cool Whip. Mold in Bundt pan or mold of your choice. Freeze.
Thoroughly cream the butter, confectioners sugar and vanilla; beat in egg. Sift together flour, soda, cream of tartar and salt. Gradually stir into creamed mixture; mix well. Shape dough into rolls 2 inches in diameter and 12 inches long. Wrap in waxed paper; chill several hours or overnight. Cut 1/4-inch thick slices. Place on ungreased cookie sheet. Decorate tops with gumdrop slices. Bake in a moderate oven (350°) for about 12 minutes or until lightly browned. Cool slightly before removing from pan. Makes about 4 dozen cookies. (Remove black candies.)
Cover beans with ample water and soak overnight. Simmer over low heat 1 hour. Mix remaining ingredients and stir into beans. Transfer mixture into bean pot. Bury pork in beans. Add boiling water to cover beans. Cover with lid and bake in slow oven at 300° for 6 hours. During last hour, remove lid and allow beans to brown.
Combine graham cracker crumbs and margarine. Mix thoroughly. Press firmly in bottom of 13 x 9-inch pan. In a large mixer bowl place confectioners sugar, margarine, eggs and vanilla. Beat for 20 minutes. Don't underbeat. Spread mixture over graham cracker crust. Spread pineapple over creamed mixture.
Cream together the butter and sugar. Add eggs one at a time. Add vanilla, corn syrup and cornstarch.	Pour into a 9-inch pie shell. Cover with 1 cup of pecans. Bake at 350° for 40 to 45 minutes.
Spray 14 x 9-inch dish with Pam. Put in raw rice, consomme, drained mushrooms, parsley, garlic and onion juice. Stir. Brown pork chops in oil after seasoning with salt, pepper and garlic powder. Place undrained pork chops on rice mixture. Place bell pepper rings on top of pork chops. Cover with foil. Bake 40 to 45 minutes in 325° oven. Serves 4 to 8 according to number of chops per person. Can be assembled and refrigerated for a day prior to baking.
In a large pot place zucchini, onion, garlic, salt, pepper and tomatoes. Place on high, heat, cover and bring to boil. Turn down to low heat and cook until tender, about 15 minutes. Add cheese and serve hot. Serves 6.
Combine all ingredients, except meat. Add the meat; mix and shape into a loaf and place in 12 x 7 1/2 x 2-inch baking dish. Bake at 350° for about 1 1/4 hours. Makes 6 to 8 servings.
Beat eggs, sugar, shortening and vanilla extract until smooth. Add flour, soda, salt and overripe bananas. Fold in nuts. Bake in two greased and floured loaf pans at 350° to 375° for one hour or until done. Add some nuts on the top before baking.
Cook meat in salad oil with onion until brown. In saucepan, prepare sauce mix and 6 cups water with mushroom soup.* Simmer 15 minutes. Layer tortillas in large casserole dish and rotate layers of meat, sauce mix, tortillas and cheese for 3 layers. Pour remaining sauce over top and spread remaining cheese. Cook 45minutes at 350° with cover, then remove cover and cook an additional 15 minutes. Serves 6.
Preheat oven to 325°. With electric mixer, combine margarine, apple juice concentrate, fructose and mashed banana. Beat in egg, pumpkin and vanilla. Stir flour, cinnamon, ginger, allspice and baking soda in a medium bowl until blended. Stir dry ingredients into pumpkin mixture. Add raisins and nuts. Spread into 9 x 13-inch pan which has been sprayed with nonstick vegetable coating. Bake for 25 minutes or until firm in center.
Butter a 9 x 13-inch casserole dish. Mix well all ingredients, except potatoes, then add potatoes; mix well. Place in casserole dish. Bake at 350° for 1 to 1 1/2 hours. Serves 8 to 10 people.
Bring a large pot of water to a boil. Cut ham into 1/2 inch wide strips. Cut carrots into very thin rounds. In a small bowl, beat the eggs, Parmesan and pepper together. Add fettuccine to boiling water and cook until almost done, 8 to 10 minutes. Add carrots and peas and cook the pasta and vegetables for 2 minutes, or until the pasta is al dente and the carrots are crisp. Drain the pasta and spaghetti into the colander, letting the boiling water heat the bowl. Pour water out of bowl. Add the drained hot pasta and vegetables. Pour beaten egg mixture over the hot pasta and toss to cook eggs and coat the pasta.
Pour boiling water over oats; cover and let stand for 20 minutes. Blend all ingredients together and mix well. Pour into well-greased and floured cake pan. Bake at 350° for 50 to 55 minutes.
Cut spareribs in serving size pieces. Brown slowly in two 10-inch skillets (better if browned in iron skillet); put in baking pan. Pour fat from skillet and melt butter in skillet; add onion. Cook until brown. Add next 8 ingredients; simmer 20 minutes. Set oven for 350°. Pour sauce over ribs and bake, covered, for 1 1/2 hours.
Slice onions and saute until light brown; add flour, mustard and seasonings. Carefully add water or broth. Simmer for at least 1 1/2 to 2 hours or more. To serve, place soup in bowls; add slices of bread and cheese. Microwave each serving until cheese melts.
Place uncooked rice in a well-greased loaf cake pan or large casserole. Salt and pepper the chicken pieces and arrange chicken on top of the rice. Dot well with small pieces of butter. Sprinkle the dry onion soup over the chicken and then pour boiling water over all the ingredients. Bake in a 350° oven for 1 hour.
Thaw spinach; squeeze out all water. Combine all ingredients. Chill for 2 hours. Roll mixture into 2-inch bite size balls. Bake at 325° for 1/2 hour or microwave on High 4 to 7 minutes.
Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add mushrooms and green onions; saute 3 minutes. Add spinach, tomatoes, parsley and chicken broth; cook 1 minute. Set aside and keep warm. Cook pasta according to package directions, omitting salt and fat; drain. Place pasta in a large bowl; add cheese, tossing gently. Serve immediately. Yield: 2 servings (240 calories per 2 cup serving).
Mix well or use mixer. Blend sweet potatoes, milk, butter, sugar, salt, lemon or vanilla flavor, cinnamon, and flour together, stir into mixture 5/6 marshmallows, raisins and pineapple.	Place batter in baking dish bake at 350 degrees for 50 minutes. Remove from oven and place marshmallow on top. Cook for an additional 10 minutes.
In bowl, dissolve yeast in water. Stir sugar, half of flour and salt into yeast. Beat with spoon until smooth. Add egg and shortening. Beat in rest of flour until smooth. Cover bowl with cloth. Let rise about 30 minutes or longer in warm place.
Cook spinach according to package directions. Drain thoroughly, using hands to squeeze out excess liquid. Heat oven to 350°. Combine spinach with remaining ingredients. Stir to mix completely. Roll mixture into 1-inch balls. Place on cookie sheet and bake 15 minutes. Serve warm. Makes 10 dozen.
Cook cabbage with sugar until tender. Drain well. Add oleo. Combine soup and cheese in saucepan until cheese is melted. Mix with cabbage and put into casserole dish. Put crumbs over top and dot with oleo. Bake uncovered in 350° to 400° oven until bubbly.
Serve on hamburger buns, lightly toasted if you like. Saute onion, celery and green pepper in oil in medium size heavy skillet until soft, about 5 minutes. Add garlic; cook 1 minute. Combine in ground turkey or beef. Saute until half done, about 2 minutes. Add chili powder, cumin, oregano, basil, thyme, salt and pepper. Cook just until meat is cooked through, about 3 minutes. Stir in Worcestershire sauce, tomatoes and 3/4 cup water. Bring to boil, lower heat and simmer, stirring constantly, about 30 minutes. Spoon about 1/2 cup of filling until each buns is stuffed full. Serve hot. Drain off excess grease of meat mixture.
Spread rice in bottom of baking dish large enough to hold chicken pieces. Arrange pieces of chicken on top of rice (may be touching but not overlapping). Salt and pepper chicken to taste; sprinkle a thin layer of paprika over all. Combine soup with enough water to make 2 cups. Pour soup and water over chicken and rice. Cover dish with aluminum foil; bake at 350° for 1 hour.
Mix all ingredients together. Bake in a pie dish for 45 minutes at 350°. Frozen spinach can be quickly thawed in microwave oven.
Mix well milk, sugar, coconut and nuts. Roll into balls. Melt wax and chocolate chips slowly over low heat while stirring. Dip balls in chocolate mixture.
Mix all ingredients except blueberries and pecans. Fold in pecans and blueberries. Pour in greased Bundt pan. Bake at 350° for 50 to 60 minutes.
Grease 2-quart sauce baking pan. Place apples, cranberries, sugar and lemon juice in pan. Cover with oatmeal mixture. Pour on top of fruit. Bake at 325° for 1 1/4 hours.
Heat oven to 350°. In a 13 x 9 x 2-inch pan, melt margarine. In a bowl, mix flour, sugar, milk and vanilla. Stir in melted margarine. In a bowl, slightly mash peaches and pour over the batter in the pan. Bake until done.
Mix spices well and spread on meat. Sew in a square cloth and hang joint with bone end down to drain. If joint weighs over 20 pounds double recipe.
Mix brown sugar, oleo and eggs. Add rest of ingredients. Make into long rolls about 3 inches wide. Chill overnight. Next day, slice thin slices and put on greased cookie sheet. Make a thin icing of water and powdered sugar. Brush over each slice with pastry brush. Bake at 350° for 10 minutes.
Sprinkle the roast with tenderizer as the label directs, then roast it in slow oven (300° to 325°) like standing rib roast. It takes about 2 1/4 hours for a 4 pound sirloin tip to roast rare, 2 3/4 hours for well done meat. If you use a roast-meat thermometer, the temperatures are 140° for rare, 160° for medium and 170° for well done. Serve warm or cold. If you wish to serve the roast cold in sandwiches, cook it a day ahead, cool and chill without slicing. When ready to make sandwiches, slice the cold meat very thin and place it in large, buttered, crusty rolls. The thinner you slice it, the tenderer the meat seems. Makes enough for 8 generously filled sandwiches.
Cube bread into a 9-inch square pan sprayed with Pam. Beat sugar, eggs, milk, vanilla and cinnamon together. Pour over bread cubes. Stir in raisins. Sprinkle with nutmeg. Bake at 350° for 45 minutes.
Mix the first 6 ingredients together. Mix the mashed bananas and 1/3 cup buttermilk together. Add to first mixture; beat on medium for 2 minutes. Add 1/3 cup buttermilk and the eggs; beat another 2 minutes. Add chopped walnuts if desired. Bake in a 9 x 13-inch pan at 350° for 35 minutes. Grease and flour pan.
Mix flour, salt and paprika. Cut steak in pieces. Dredge in flour mix and fry in hot oil until golden. Remove pieces as they brown to a Dutch oven. When meat is all fried, stir remaining flour mix into the oil in pan. Stir to blend. Add tomatoes and stir. If too thick, add beef consomme. Sprinkle onions, celery and pepper over meat pieces in pan. Add the bay leaf. Add the Worcestershire sauce to the tomato mixture. Pour over steak in pan. Cover. Bake in a 350° to 375° oven for 2 hours.
Boil beef, carrot, leek and salt in 1 1/2-quarts water until tender. Remove beef and cut into thick sliess. Place on serving dish and add the sauce to each slice.
Boil the cocoa, sugar, sweet milk and butter for 1 minute. Remove from heat. Add vanilla, salt and peanut butter. Beat this in as quick as possible. Then add oatmeal. Drop on wax paper the size you desire.
Line pan with foil. Put layers of potatoes, onion, bacon bits, salt and pepper. Slice 1 1/2 sticks of butter on the top layer and seal foil. Cook 2 to 3 hours. Fifteen minutes before potatoes are fully cooked, put cheese on top and reseal. Finish cooking. Do not peel potatoes.
Mix flour, soda and salt. Set aside. Combine shortening, granulated	sugar,	brown sugar, vanilla and water. Beat until creamy. Add eggs. Add flour mixture. Mix well.	Stir in chips and nuts. Bake at 375° for 20 minutes.
Cook squash and onions until just tender (about 5 minutes). Combine soup, sour cream and carrots. Add melted margarine to stuffing mix. If stuffing is in cubes, crunch with rolling pin while still in the bag. Place half of the stuffing on bottom of 8 x 10-inch pan. Add cream mixture. Top with remaining stuffing. Bake at 350° for about 20 or 30 minutes.
Mix cereal and nuts in a large bowl. Melt butter on High for 1 1/2 minutes. Stir in seasoning. Drizzle over cereal. Mix thoroughly. Cook on High for 5 to 6 minutes or until evenly toasted. Cool and store in airtight container.
Rinse off chicken. Place in roasting pan. Place pieces of cheese over chicken until all of chicken is covered. Mix 1/2 cup of water with soup. Pour over chicken. Add sliced carrots and mushrooms. Cover with foil. Bake for one hour at 350°. Serve over rice or egg noodles.
Boil wild rice, water and salt, then drain. Brown ground meat. Saute mushrooms, celery and onion in butter. Combine in bowl the soy sauce, sour cream, flour, salt and pepper. Mix together with rice, meat and mushroom mixtures. Add toasted almonds. Bake in uncovered 3-quart casserole for about 1 hour at 375°. Add water if necessary. Stir casserole occasionally. Can add water chestnuts, if desired. Serves 12 to 16.
Peel cucumber. Cut in half and remove seeds. Grate enough cucumber to measure 1 cup. Press cucumber between paper towels to remove excess moisture. Place yogurt in small bowl. Mix in salt, garlic powder and dill weed. Drizzle oil over yogurt and mix well. Stir in cucumber. Refrigerate at least 2 hours before serving. Store, covered, in the refrigerator for up to 1 week.
Mix all ingredients; place brisket in a covered pan. Pour marinade over brisket. Marinate overnight in refrigerator. Cook in oven in covered pan at 350° for about 3 hours or until tender. Slice brisket and serve with marinade sauce from pan.
Mix sour cream, lemon juice, Worcestershire sauce, celery salt, paprika, garlic powder, salt and pepper together. Marinate chicken in sour cream mixture at least 2 hours or overnight. Roll in crushed cornflakes. Place in shallow baking dish. Pour 1/2 cup melted butter over top. Bake at 350° for 50-60 minutes.
In a large bowl, mix the first 8 ingredients together. The mixture should not be too wet. If so, add some more bread crumbs so that the meat will hold a loaf shape. Shape into a loaf in a large baking pan. Cook at 350° for 1 hour; drain off drippings.
Sift together dry ingredients.	Beat shortening until creamy. Add sugar.	Gradually beat until light and fluffy.	Add eggs. Beat well. Add flour mixture alternately with bananas.	Beat until smooth. Bake in a greased bread pan for 1 hour at 325° to 350°. Check for doneness with knife in center.
Cream sugar and butter well. Add eggs that have been beaten. Mix salt, 1 cup flour and baking powder together and sift over fruit and nuts. Add dates mixed with 1/4 cup flour to other ingredients. Combine all and bake in your largest pan. Line pan with wax paper and cook for 3 hours at 300°. Save the green and red cherries to decorate cake. Use Karo syrup to hold cherries on cake.
Sift together flour, baking powder, salt and cream of tartar. Cut shortening into flour mixture with pastry blender. Stir in sugar. Mix together egg and milk; add to other ingredients and stir to form a sticky dough. Turn onto floured surface and knead 6 to 8 times. Roll or pat dough to 1/2-inch thick; cut out biscuits with floured cutter. Bake at 475° for 12 to 15 minutes on ungreased sheet. Makes about 15 biscuits.
Mix together flour, baking powder, soda, salt and nuts; set aside. Melt oleo or shortening in saucepan (if shortening is used add 1 tablespoon hot water). Remove from heat. Add brown sugar and mix well. Cool slightly. Add egg and vanilla; blend. Stir in flour mixture a little at a time mixing well after each addition. Spread in an 8 x 8-inch or 9 x 9-inch pan. Sprinkle with chocolate chips. Bake 20 to 25 minutes in a 350° oven. Cool in pan and cut into bars.
Brown sausage, ground meat and onion. Drain fat. In large pot melt cheese, salsa and cream of mushroom soup. Mix all together and serve warm with tortilla chips. Enjoy!
Lightly grease a 13x9x2 baking pan; set aside. Set aside 1 c. of the cake mix for the filling. For crust, in large mixing bowl combine remaining cake mix, butter, and slightly beaten egg. Stir with a fork until crumbly. Turn into the prepared pan. With lightly floured hands, press evenly on the bottom to form a crust. Bake in a 350° oven for 12 minutes. Meanwhile, for filling, in a medium mixing bowl combine the 3 eggs, brown sugar, corn syrup, and vanilla. Add the 1 c. reserved cale mix; stir with a fork just until blended. (Some tiny cake mix clumps will remain). Spread filling evenly over baked crust; sprinkle pecans atop. Bake for 25-30 minutes or until filling appears set when pan is gently shaken. Cool completely in the pan on a wire rack. Cut into bars. Cover and chill to store. Makes 48 bars.
Cream sugar, shortening and salt. Add eggs and mix well. Add mashed potatoes. (You may mix up a cup of instant potatoes.) Dissolve yeast in warm water and add to mixture. Work in enough flour to make a soft dough. Place dough in a large covered container and place in refrigerator. Dough will keep at least a week. Just remove from refrigerator and make into rolls and let rise 2 hours. Bake at 400°.
Preheat oven to 325°. Cut slits in roast and insert half of the garlic slivers. Combine remaining garlic, oil, lemon juice, 1/2 teaspoon salt, 1/4 teaspoon pepper and 2 teaspoons oregano in a small saucepan. Heat and stir until well blended. Brush lamb with the sauce. Sprinkle remaining spices over the meat. Roast 30 minutes per pound, basting with the oil mixture frequently. Let rest 10 minutes before carving. Garnish platter with lemon slices and sprigs of mint.
Combine all ingredients in a medium saucepan; simmer slowly for 25 to 30 minutes, stirring frequently. Refrigerate and use as needed. "Excellent on chicken and fish," Kay says.
Brown sausage. Add tomato sauce and about half of the water. Cover and simmer 1/2 hour. Add green pepper and onion. Cover; simmer 1 hour. Add more water if too thick. Serve on rolls.