HumbleIntelligence/food-ner-1-Million huggingface dataset:
Make a paste of coloring and	cocoa.	Mix butter with sugar. Cream until light. Add eggs and beat 1 minute.	Add coloring and cocoa to mixture with salt.	Put vanilla in buttermilk. Put vinegar and soda in a cup; mix with buttermilk. Add to mixture with flour, sifted 3 times. Bake in 3 (9-inch) layer pans 20 to 30 minutes at 350°.
Sift flour with salt into medium bowl. With pastry blender, cut in lard and butter until mixture resembles coarse cornmeal. Sprinkle ice water, 1 tablespoon at a time, over flour mixture, stirring lightly with fork after each addition and pushing dampened portion to side of bowl.
To the	water to be added to brownie mix add 1 teaspoon instant coffee, then bake according to directions. Turn oven off.
Cook macaroni not completely done. Toss cooked macaroni in the oil and add all remaining ingredients. Pour into lightly greased crock-pot (3 to 4 quart). Stir well. Cover and cook on low for 3 to 4 hours, stirring occasionally.
Thoroughly mix ground beef, crumbs, 1/2 cup soup or 3/4 cup tomato juice, onions, egg and seasoning. Shape firmly into 2 loaves. Pour remaining soup over the loaves. Put cheese on the loaves about 5 minutes before the loaves are done. Bake at 350° for 40 minutes.
Pour all ingredients into a crock pot sprayed with Pam. Stir until mixed. Cook on low 8 hours. Serve with crackers or cornbread.
Combine jello and hot water. Dissolve jello. Cool until almost firm. Add all other ingredients. Refrigerate overnight in a 9 x 13-inch pan.
Melt butter in an 8 x 10-inch baking dish. Add the French fries (crinkle-cut) and pour milk over all. Top with cheese. Cover with foil. Bake covered at 350° for 1 hour.
Heat oven to 325°. Spray 15 x 10 x 1-inch baking pan. In small bowl, beat egg white until soft peaks form. Add brown sugar and cinnamon, beating until stiff peaks form, about 1 minute. Place popcorn in large bowl. Fold egg white mixture into popcorn. Spread in sprayed baking pan. Bake at 325° for 15 minutes, stirring twice while baking. Cool completely. Store in airtight container. Makes 5 (1-cup) servings.
Combine last six ingredients and pour over carrots. Chill overnight or at least 6 hours.
Preheat oven to 350°. Butter a 9 x 12 baking dish. Cook the chicken in water until tender; remove and cut into bite-size pieces. In a large pot, mix together the soup, sour cream, onion, garlic and chiles and simmer for 5 minutes. In another skillet, heat the oil. Cook each tortilla in the oil until soft, about 1 to 2 minutes. Drain on paper towels. Top each tortilla with chicken pieces and about 2 tablespoons of soup mixture. Roll up tortillas. Arrange in the prepared dish and pour the remaining soup mixture over the enchiladas. Top with shredded cheese and bake, covered, for 20 minutes. Uncover and bake an additional 10 minutes. Serve hot.
Soften yeast in 2 cups of water and 5 teaspoons sugar. Let stand for 15 minutes. Then mix in 2 cups of flour to make sponge. Now let this rise in a warm place. When light, add all other ingredients and approximately 4 cups flour to make a stiff batter. Let rise until double. Fry in deep fat in blobs of about 1 tablespoon. Drain and sprinkle with powdered sugar when slightly cooled.
Cut chicken breasts into pieces or strips. Melt margarine in frypan; add chicken and cook until white (covered on low heat). Add remaining ingredients. Cook 30 to 40 minutes. Serve over rice.
Mix first 4 ingredients. Melt margarine on the griddle and pour excess in batter. Batter should be thin. Fry on medium-high or high. Roll up pancake and add whipped cream and fruit.
Brown ground beef, green peppers and onions. Add remaining ingredients. Cover and bring to boil over full flame. Turn flame to simmer and cook for 1 1/2 to 2 hours, stirring occasionally. Enjoy!
Place cake mix and flour into large mixing bowl and combine. In smaller bowl, cream together egg, oil and water. Stir in dry mixture. Add nuts and chocolate chips. Drop by spoon onto cookie sheet. Bake in 350° oven until done, about 8 minutes.
Preheat oven to 350°. Brown sausage and drain. Spread in bottom of 9 x 13-inch pan or dish. Spread cheese and bread cubes over sausage. Combine eggs, powdered milk, mustard and salt. Pour over mixture. Sprinkle parsley on top. Bake 45 to 55 minutes or until set and firm. Makes 10 servings.
Combine first 3 ingredients in a bowl. Blend together all remaining ingredients except cheese. Turn into the crab-rice mixture. Mix well until blended. Place in buttered casserole dish. Sprinkle with cheese. Bake 25 minutes at 350°.
Mix sugar, egg and milk until well blended. Add flour, baking powder and salt into batter. Add walnuts, mixing well. Bake in greased loaf pan at 350° for 45 minutes. Brush top and sides with butter.
Mix together and pat into 9 x 15-inch pan. Bake at 350° for 20 minutes. Cool.
Brown and drain sausage. Add onion, green pepper and celery. Saute until tender. Add salt, dry soup, water, rice and margarine. Stir well. Put in greased 12 x 8 x 2-inch baking dish. Top with almonds. Bake in 375° oven for 20 to 30 minutes. Stir after 15 minutes.
Crush Oreos, cream butter or margarine, cream cheese and powdered sugar. Mix pudding and milk. Fold cream cheese and pudding together and then add in Cool Whip. Layer pudding mixture and Oreos alternating each, with cookies on top. Serve in a pail with a shovel and gummy worms.
Combine flour, margarine, sugar and nuts. Bake this in a 9 x 13-inch pan at 350° for 15 minutes. Cool. Mix cream cheese, Cool Whip and sugar. Spread this mixture on cooled base. Mix pudding with milk; cook until thick. Cool. Spoon over cheese mixture. Finally top with Cool Whip.
In bowl, combine cream cheese and strawberry spread. Mix well. Divide and spread on bread. Cut into 4 triangles. Serve immediately or cover and refrigerate. Serves 2. Contains 116 calories, 6 gm fat and 165 mg sodium.
Debone cooked chicken and cut in large pieces and set aside. In frying pan, mix onions, bell pepper, celery and butter. Stir frequently, cook on medium heat. After vegetables are cooked, add flour. Cook until golden brown. Stir in chicken broth and chicken and place in casserole dish. Blend flour and shortening in medium bowl. Add shredded cheese; mix well. Add some milk to make consistency to roll out for biscuits. Knead well; roll out into thin layer crust. Cut fifty cent size biscuits; place over chicken mixture. Bake in oven at 350° until topping is golden brown.
Mix margarine and sugar together well. Add anise, eggs, flour and baking powder. Mix well (will be sticky). Put dough on floured board and divide into 3 parts. Roll each into a thin log. Cut into 1-inch pieces. Bake on greased cookie sheet at 350° for 8 minutes. Makes 36 cookies. Sift confectioners sugar on baked cookies.
Sprinkle diced apples with lemon juice. Add celery and enough mayonnaise to moisten. Serve on lettuce and garnish with Blue Plate mayonnaise.
Crust: Mix cake mix with the water, brown sugar, margarine and eggs. Put foil on pizza pan and grease it. Spread cake mixture over the foil. Bake at 350° for 15 to 20 minutes. Cool. For ease in serving, peel off foil and replace cake on pizza pan.
Melt butter or margarine and add salt, pepper and garlic powder. Brush chicken thoroughly after cutting it into serving pieces. Place in a casserole dish and bake at 350° for 45 minutes or until brown. Remove from oven and add the combination mushroom soup and water and continue baking for approximately 15 minutes more. Serves 4.
Stir together first 5 ingredients. Add spices and then add about 6 cups of flour. Make dough about as thick as you would for cookies that you are going to cut out. Add raisins, nuts or whatever you like. Spread in pans and bake at 350°.
Fry sausage and pour out grease. Add cheese and egg. Open crescent rolls. Make one rectangle; pinch seams good. Spread with 1/3 of mixture and roll like for nut rolls. Makes 3 rolls. (Can spread with egg whites on top.) Bake at 350° for 30 minutes.
Cook fish sticks as directed on package. Cut unpared cucumber into 1-inch pieces. Chop in blender; drain thoroughly. Stir cucumber and seasonings into yogurt. Serve sauce with fish. Makes 6 servings.
Mix flour, sugar, baking powder, soda and salt. Combine eggs, melted oleo, orange juice, orange peel and water; add all at once to flour mixture. Stir quickly until dry ingredients are moistened. Stir in walnuts. Turn into greased and floured 9 x 5 x 3-inch loaf pan. Bake at 350° for 1 hour or until done. Cool in pan 10 minutes. Remove from pan and cool on wire rack. Slice and serve with oleo.
Cook sugar and milk until thick. Add butter and dates. Stir until cool. Add pecans. Drop on greased cookie sheet. Cool.
Saute meat. Saute onion, garlic and herbs. Combine meat, onion mixture, zucchini and crushed tomatoes in a large saucepan. Simmer 2 to 4 hours. This freezes well. To serve, add tomato sauce and simmer while cooking macaroni. Toss pasta with sauce and serve.
In a large bowl, layer cake, pudding, fruit and Cool Whip. Repeat again, ending with Cool Whip. Top with a few strawberries.
In a small pitcher, stir together tomato juice or vegetable juice, lime juice or lemon juice, Worcestershire sauce, horseradish and hot pepper sauce.
Cut up chicken into serving pieces. Put rice, soup and water in 14-inch Dutch oven. Stir. Place chicken over top of mixture. Cover. Cook 1 1/2 hours with12 coals on top and 10 coals	on the bottom. Replenish coals as needed to maintain even baking temperature.
Remove hash browns from freezer for 30 minutes. Mix all ingredients together. Pour into rectangular Pyrex dish. Bake at 350° for 1 hour.
Cut the bread in half lengthwise. Hollow out top and bottom of loaves, leaving a 1/2-inch shell. Combine cheeses, onions, mayonnaise and Worcestershire sauce and spread over crust sides of bread. Layer meat on both halves. Place pickles on bottom half. Gently press halves together. Wrap in plastic wrap and refrigerate for at least 2 hours. Cut into 1 1/2-inch slices. This travels very well.
Beat egg in bowl. Add remaining ingredients and mix lightly, but thoroughly. Put mixture in a 9 x 4-inch pan. Spread tomato catsup on top. Bake at 350° for 45 minutes or until no red juice runs out when pricked with fork in center. Garnish with parsley or serve with mushrooms or parsley sauce. Freezes well and good sliced cold.
Preheat oven to 350°. Place chicken pieces in a 13 x 9 x 2-inch baking dish.
In a 4-quart saucepan, over medium heat, in hot oil, cook onion and garlic until tender. Stir in remaining ingredients and heat to boiling. Reduce heat to low and simmer for 30 minutes or until vegetables are tender. Remove bay leaf before serving. Makes 6 cups or 6 servings.
Mix ground beef, onion and green chilies. Shape mixture into 8 thin patties; top each of 4 patties with 2 slices of cheese. Place remaining 4 patties on top. Pinch edges to seal securely.	Cover and grill patties 4 to 5-inches from medium heat 14 to 16 minutes, turning only once, until burgers are slightly firm when pressed in center.
Prepare pie shell; cool. Combine cocoa, sugar and cornstarch in medium saucepan; blend in milk until smooth. Cook and stir over medium heat until mixture boils; boil and stir 3 minutes. Remove from heat; blend in butter and vanilla. Pour into pie shell; press plastic wrap onto surface. Chill 3 hours.
Remove the bones from salmon, add the remaining ingredients and mix well. Shape into a ball or log. Refrigerate.
Mix pudding according to directions. Mix in cream cheese until well blended. Pour into ready made graham cracker crust and chill for 1 hour. Top with favorite pie filling or fresh fruit.
Wash mushrooms. Mix mayonnaise, crumbled bacon and Lawry's seasoned salt. Put mix in mushroom caps. Sprinkle with cheese. Bake in 350° oven until cheese melts.
Mix together thoroughly. Form into small balls. Bake 8 to 10 minutes or until brown at 350°.
Mix and cook over medium heat. When it boils down, drop a few drops in cool water. When a soft ball is formed, remove from heat. Add vanilla and pecan halves. Drop by tablespoon onto waxed paper; cool.
Mix well all ingredients. Pour into baking dish sprayed with Pam. Bake for 1 hour at 350°.
Cook beef and salt in skillet over medium heat, stirring until meat crumbles and is no longer pink, then drain. Spoon meat into a lightly greased 2 1/2-quart baking dish. Layer vegetables, soup and cheese over beef. Top with Tater Tots. Bake casserole at 400° for 30 minutes or until potatoes are golden brown.
Rub roast with seasoned flour into which garlic has been mashed. Place large piece of heavy-duty foil on baking pan and center roast on it. Put under broiler. Brown meat well on all sides, turning with long-handled meat fork once or twice. Drain or spoon off fat left in foil after browning. Combine liquid and seasonings. Pour over roast. Place vegetables around roast. Seal foil at top and sides. Roast at 375° for 2 1/2 hours.
Mix first 3 ingredients in large heavy pan. Bring to rolling boil, stirring constantly. Boil for 8 minutes.
Heat oven to 450°. Mix baking mix, 1/3 cup mayonnaise and the milk until soft dough forms. Beat vigorously for 30 seconds. Turn onto surface floured with baking mix. Knead 10 times. Pat into rectangle, 12 x 8-inches, on greased cookie sheet. Bake until light brown, about 8 minutes.
Sift flour, soda and salt into bowl and reserve. Put butter in a large bowl of mixer; add sugar and eggs. Beat until mixture is light and fluffy. Add buttermilk, vanilla and flour mixture. Mix well. Stir in nuts, cherries and dates. Drop by teaspoonfuls on lightly greased cookie sheet. Bake at 350° for 12 to 15 minutes.
Preheat oven to 350°.	In medium bowl, beat egg yolks; stir in milk, lime juice, rind and food coloring. In small bowl, stiffly beat one egg white; fold into milk mixture. Turn into shell. Beat reserved egg whites with cream of tartar until foamy; gradually add sugar, beating until stiff but not dry. Spread meringue on top of pie, sealing carefully to edge of shell. Bake 15 minutes or until meringue is golden brown. Cool.	Chill before serving. Refrigerate any leftovers.
Add enough flour for a stiff dough; roll thin and cook in hot oven (400°).
Soak 3 or 4 slices of bread in milk; add to meat. Make small meat balls. Brown in skillet or bake.
Mix sugar, vinegar, salt, pepper and vegetable oil. Heat, but do not boil. Combine beans and other ingredients; toss together. Pour oil mixture over bean mixture. Cover tightly; let set for 24 hours. This salad will keep for weeks, refrigerated. The longer it marinates, the better the flavor. Serves approximately 12 to 16.
Mix cocoa, soda and water. Let stand. Mix other ingredients in the order given. Mix well. Add cocoa mixture. Pour into lightly greased and floured pan. Bake at 350° for 30 to 45 minutes. (Test doneness after 30 minutes by inserting knife into the center. If the knife comes out clean, the cake is ready!) Frost the cake if you like or cover with confectioners sugar, lightly sprinkled.
Cook macaroni according to package directions. Drain; rinse with cold water and drain. Crush minced garlic and salt together in a large bowl. Add chickpeas, kidney beans, sliced olives, onion, broccoli florets, oil and vinegar. Stir until coated. Add cooled and drained macaroni and toss. Serve chilled. Makes 4 to 8 servings.
Peel potatoes and cut into eighths. Combine flour, cheese, salt and pepper in a bag. Moisten potatoes with water and shake (a few at a time), coating well with cheese mixture. Melt oleo in preheated 375° oven on flat, uncovered 9 x 13-inch pan. Arrange potatoes in baking pan on the melted oleo. Bake at 375° for 1 hour. (After 30 minutes of baking, turn potatoes over and continue baking for 30 minutes more.)
In medium bowl combine eggs, cooked orzo, 1/2 cup sauce and Parmesan cheese. Spread over bottom and sides of greased 9-inch pie pan to form a shell. Cook spinach according to package directions. Drain well. In another bowl, stir together spinach, Ricotta and nutmeg. Spoon into bottom of pasta shell. Spread remaining sauce atop filling. Cover edge of pasta shell with foil. Bake at 350° for 30 minutes. Top with Mozzarella and return to oven 3 to 5 minutes. Let stand 5 minutes before serving.
Spread wings in shallow pan and cover with the dressing. Bake at 350° for 45 minutes until brown.
Defrost hash browns and mix with all ingredients. Put into a greased 9 x 11-inch glass dish. Mix 1/2 cup margarine (melted) and 2 cups crushed corn flakes. Put on top of potatoes. Bake at 350° for 1 hour.
Preheat oven to 325°. Cream sugar and margarine at medium speed until combined. Gradually add egg substitute, beating well. Combine sour cream and baking soda; set aside. Combine flour and salt at low speed. Add creamed mixture alternating with sour cream mixture, beginning with and ending with flour mixture. Stir in vanilla. Spoon batter into prepared 10-inch tube pan. Bake for 1 hour and 35 minutes or until toothpick inserted in middle comes out clean.
Heat frying pan and oil lightly. When oil gets hot (i.e. forms "spokes"), lay jalapenos in center. Pour on the beaten egg. Cook until firm, then turn over.
Pour in a well-greased pan and bake at 350° for 45 minutes.
Preheat oven to 350°. Peel and slice onions. Melt 1/4 cup butter in skillet. Add onions and green pepper. Cook until tender. Stir in chopped pimiento. Place half of onion mixture in shallow baking dish. Sprinkle with 1/2 cup grated cheese and 1/2 cup cracker crumbs. Repeat layers of onions and cheese. Beat eggs with light cream, salt and pepper. Pour over onions. Combine remaining cracker crumbs with melted butter. Sprinkle over top. Bake at 350° for 25 minutes, or until set. Yields 6 to 8 servings.
On each bread slice, layer lettuce, 2 Lite-line slices, apple and pineapple. In small bowl, combine yogurt and honey; spoon over each sandwich. Sprinkle with poppy seed. Serve immediately.
Place artichoke hearts, Parmesan cheese and mayonnaise in blender for 5 minutes. Place in pie dish. Bake in oven for 20 minutes at 300°. When you remove the mixture, place Tostitos chips around edge of serving mixture in the center. Start dipping!
Mix all together well. Put 2 tablespoons oil in skillet and get real hot. Pour cornbread mixture in and bake at 425° until brown.
Mix 1/2 cup flour, cornmeal, salt and soda. Beat together buttermilk and egg, then stir into flour mixture until smooth. Cut wieners in half crosswise and roll in flour to coat. Dip in cornmeal batter to coat. Fry in about 2 inches hot oil (370° on deep-fat thermometer), 2 to 3 minutes or until golden brown. Drain on paper towels. Serve hot with mustard. Makes 5 servings.
Cream together the butter, Crisco, sugar and eggs. Sift together the flour, cocoa and baking powder; add alternately with milk and vanilla. Grease and dust with cocoa a 12-cup tube pan or 2 large loaf pans. Bake for 1 hour and 25 minutes at 325° for the tube or 55 minutes for the loaves. Should be sliced thin to serve since this is a rich cake.
Wash, but don't split cucumbers. Put in salt water (enough to float an egg). Sink and keep under water 2 weeks; drain. Pour clear water on cucumbers and let stand for 24 hours; drain. Cut cucumbers to desire.
Fill bottom of 9 x 12-inch pan with sliced, pared fruit. Sprinkle fruit with cinnamon and sugar. Combine flour, sugar, baking powder and salt. Add melted butter and eggs to flour mixture. Stir batter until thoroughly mixed. (Batter will be stiff.) Spread batter over fruit. Bake at 350° approximately 40 to 45 minutes, until golden brown and crusty.
Mix all together. Gets better after being made after several days, so make early. Makes a lot.
Mix softened butter, flour and pecans. Press in 9 x 13-inch baking pan. Bake 15 minutes at 350°; cool completely.
Combine all ingredients. Make into tiny balls the size of a walnut. Roll in coconut. These freeze very well.
Whip together cream cheese and peanut butter. Add sugar, milk and Cool Whip. Pour into crust. Chill 24 hours or freeze. Top with chocolate syrup, if desired.
Combine first 5 ingredients in a large bowl; make a well in center of mixture. Combine egg and next 4 ingredients; add to dry ingredients. Stir just until dry ingredients are moistened. Gently fold in blueberries. Spoon batter evenly into 12 muffin cups coated with cooking spray; sprinkle 1 tablespoon of sugar evenly over batter. Bake at 400° for 18 to 20 minutes or until golden on top. Remove from pans immediately; cool on a wire rack. Yield: 1 dozen.
Put bite size pieces of chicken in bottom of casserole, then some broth. Put small can peas on top of chicken, then spoon chicken soup over this. Melt oleo and stir in self-rising flour (Red Band) and sweet milk. Pour over chicken and bake about 30 minutes at 350°.
Cream margarine, peanut butter, sugar, egg and vanilla. Stir in dry ingredients until blended. Roll dough into 1-inch balls. Roll balls in plain granulated sugar. Press into small 1 3/4-inch muffin tins. Bake at 350° for 12 minutes (or 8 minutes) until light brown. Do not overcook. Remove from oven. Immediately press one peanut butter cup into each hot cookie crust. Allow to cool. Gently remove from pan. Makes 4 dozen.
Mix first 4 ingredients and shape into balls. Place in muffin pan cups. Bake at 400° for 20 to 25 minutes.
Cut top off tomatoes; scoop out inside. Mix vegetables, salad dressing and lemon juice. Spoon into tomato shells. Chill and serve.
Mix all ingredients together. Pour into a well greased 9 x 13-inch pan. Bake for 20 minutes at 400°.
Beat egg yolks and add to the mixed sugar and flour. Stir until blended. Mix in rhubarb. Add red hots, if desired. Pour into unbaked pie crust. Bake 15 minutes in 450° oven. Reduce oven heat to 325° and bake 30 minutes. Beat egg whites for meringue. Add 1 tablespoon sugar for each egg white (gradually) until whites hold a firm peak. Spread whipped egg whites over hot pie and brown in 350° oven. Serves 6.
Core apples and slice into rings. In a large pan, combine cider, cinnamon, cloves, apple rings and raisins. Bring to a boil; reduce heat and simmer for 10 minutes, until apples are fork tender. Thinly slice the orange and lemon. Add orange and lemon slices and the lemon juice to the apple mixture. Allow to stand for 5 minutes. Pour into punch bowl and serve warm or chilled. Makes 1/2 gallon.
In large bowl, measure all ingredients. With mixer at medium speed, beat all ingredients until smooth, occasionally scraping bowl with rubber spatula. Evenly spread in a greased and floured 13 x 9 x 2-inch oblong pan. Bake at 350° for 25 minutes or until golden brown. Cool brownies in pan 5 minutes. Cut in squares and remove to a wire rack to cool. Yields 2 1/2 dozen.
Brown ground beef in oil; add chopped onion and cook until tender. Pour off drippings. Cook vegetables in water for 5 minutes and drain. Combine vegetables, soup, salt, pepper, soy sauce and celery. Stir into meat. Place in 2 1/2-quart casserole. Cover and bake at 350° for 25 minutes. Remove cover and sprinkle with Chinese noodles. Bake 5 minutes longer. Makes 6 to 8 servings.
With mixer, beat instant pudding and milk until creamy. Let stand for a few minutes and it will firm up. Stir in Cool Whip. In dish, make layers of wafers, bananas, pudding, wafers, bananas and pudding; until all of ingredients are used. Refrigerate until cool and serve.
Saute onion and celery in oleo. Salt and pepper to taste. Combine all ingredients in a 2-quart casserole. Bake in a 350° oven for 30 minutes.
Mix all ingredients except carrots in a 1-quart microwave-proof casserole. Stir in carrots. Cover tightly with plastic wrap and microwave on High 4 minutes. Stir. Cover and microwave until carrots are tender, 4 to 6 minutes longer. Toss with 2 tablespoons parsley.
Boil chicken. Debone and set aside. In a 13 x 9-inch pan, add all ingredients, except chicken. Stir together. Cover with foil. Bake in a 350° oven for 30 to 40 minutes or until rice is done. Add chicken and place back in oven until chicken gets warm.
Grease heavily with Crisco an 8-inch iron skillet. Combine corn meal, buttermilk, oil and water. Pour into iron skillet and bake at 450° for approximately 30 minutes.
You can use honey instead of brown sugar. Bake 1 hour at 300°. Stir every 15 minutes. Add raisins later.