HumbleIntelligence/food-ner-1-Million huggingface dataset:
Sift flour, cocoa and salt together. Mix dates, water and soda. Cool. Cream oleo and sugar. Add beaten eggs. Add dry ingredients alternating with date mixture. Add vanilla. Spread in a 9 x 13 pan. Sprinkle nuts and chips on top. Bake 45 minutes at 350°. Serves 12. Can freeze. Must do ahead.
Bring to a boil chicken, chicken broth, chicken soup and salsa. Layer like lasagna, 3 layers high, using tortillas. Put cheese on bottom and top layers. Bake at 350° for 30 minutes.
Dissolve jello in hot water; add sugar. Add remaining ingredients; mix well. Freeze solid in quart containers. Just before serving, thaw enough to mash with potato masher. Place in punch bowl. Add 4 quarts ginger ale. Makes enough for 40 servings.
Combine sweet potatoes and apples. Mix together the remaining ingredients. Pour over potatoes and apples. Bake at 400° for 25 minutes.
Brown the ground beef. Drain fat. Add garlic. Add barbecue sauce. Simmer 10 minutes. Press biscuits into ungreased muffin tins, covering sides and bottoms. Fill each with barbecue mixture. Top with shredded Cheddar. Bake 10 to 12 minutes at 375° (or until golden brown). Makes 10.
Arrange dried beef on bottom of greased crock-pot. Wrap each piece of chicken with a strip of bacon and lay on tops of dried beef.
Combine cracker crumbs and butter for crust. Press firmly into a 9-inch pie pan. Put onions in a heavy skillet. Add enough water to just cover them. Bring to a boil and simmer about 15 minutes or until onions are transparent. Drain well. Put into crust. Stir eggs into milk; pour over onions. Sprinkle cheese over top. Bake at 325° for 1 hour. Makes 6 servings. It may be baked ahead of time and re-warmed.
Simmer ingredients together until onion and celery are cooked. Drop in homemade noodles. Add chunks of vegetarian chicken if desired. Simmer until noodles are tender (about 15 to 20 minutes).
Brown meat; drain off fat. Add remaining ingredients. Simmer until cheese is melted. Cool; spread on bread slices. Freeze on cookie sheets for 2 hours. Remove from cookie sheets and place in plastic bags. Keep frozen until ready to use. To serve, place on cookie sheets and heat in 400° oven for 8 to 10 minutes.
Beat pudding and milk together and add sour cream and vanilla. Stir in Cool Whip. Use a spoon or spatula for this. Line dish with vanilla wafers and bananas. Then spread filling over these. Continue layer after layer until all filling is used.
Melt chocolate and butter over low heat. Add milk, coconut, eggs and sugar until well blended. Pour into pie shell. Bake at 400° for 30 minutes. Top with Cool Whip. Put leftovers in refrigerator.
Mix brown sugar, flour, salt, milk and egg yolks in a saucepan. Cook until thick. Cool 10 minutes and add vanilla. Pour into pie shell. Top with meringue and brown in oven.
Heat chocolate and 2 tablespoons milk in saucepan over very low heat,	stirring until chocolate is melted. Remove from heat; beat in cream cheese and remaining milk until well blended. Fold in whipped topping, blending until smooth. Spoon	into crust. Freeze until firm, about 4 hours.	Cover and store any leftover pie in freezer. Makes 8 servings.
Cook spinach and drain well. Combine all ingredients. Chill mixture for 1 hour or overnight. Remove from refrigerator and roll into small balls (approximately the size of walnuts). Bake on a cookie sheet at 350° for 15 to 20 minutes. Serve with toothpicks,
Mix all ingredients together (start with a wooden spoon and finish with your hands). Roll into balls. Place on waxed paper-lined cookie sheet. Cover loosely with more waxed paper and place in refrigerator until firm.
Mix carrots, celery, onion and pepper together. In separate bowl mix oil, vinegar, Worcestershire sauce, tomato soup, sugar, dry mustard and salt together. After mixing, pour over carrots, celery, onion and pepper. Store in refrigerator.
Mix dry ingredients. Blend in shortening with knife or pastry blender until mixture is of pebbly consistency. Store in covered container in refrigerator.
Pour half and half into large bowl. Add instant pudding. Beat with wire whisk until well blended (about 1 minute). Let stand 5 minutes. Fold in Cool Whip, chocolate chips, nuts and marshmallows. Spoon into crust. Freeze until firm, at least 6 hours or overnight. Let stand 10 minutes to soften before serving. Top with whipped cream or Cool Whip.
Cream butter and sugar. Add eggs one at a time. Beat well. Then add flour and soda with buttermilk alternately. Add spices, then apple juice concentrate, pecans and dried fruit. Drop by spoonfuls on greased cookie sheet. Bake at 250° for 25 minutes, then 5 minutes at 275°.
Brown round steak in hot oil. Put into baking pan. Cover with sliced carrots, celery, onion, stewed tomatoes. Cover with foil making a few holes for steam to escape. Bake at 350 degrees for 2 hours. Remove foil, cover with grated cheddar cheese and place in oven till cheese melts.
Preheat oven to 375°. Cream butter and two sugars until light. Stir in egg and applesauce. Mix flour, soda, salt and spices. Add to mixture; beat until smooth. Add raisins and nuts. Drop by spoonfuls onto greased cookie sheets and bake for 5 to 7 minutes or until lightly browned. Makes about 40 cookies.
Crem margarine or butter Crisco with eggs and Sweet 'N Low. Add remaining ingredients. Add milk until consistency that can be dropped by spoon on ungreased cookie sheet. Bake at 350° for about 23 minutes or until brown.
Add dressing to oil; pour over crackers in large bowl. Stir with spatula until well mixed.
Preheat oven to 350°. Combine first six ingredients in mixing bowl and blend well. Pour into greased and lightly floured 9 1/2-inch Bundt pan. Bake 45 to 50 minutes or until cake springs back when lightly touched. Combine 6 tablespoons Kahlua and confectioners sugar. While cake is still warm in pan, poke holes in cake. Pour liqueur mixture over. Allow cake to cool in pan at least 2 hours before removing.
Peel avocado; mash pulp. Combine remaining ingredients. Add avocado. Cover; chill. Serve with seeded crackers. Yields 1 1/2 cups.
Dice bacon; fry. Take bacon out of grease. Cook onion, green pepper and celery in bacon grease until tender. Remove from grease and put in casserole dish with bacon. Cook spaghetti; drain. Mix into casserole dish; add cheese. Add about 1/3 tall can of tomato juice. Mix; cover. Bake in a 350° oven until cheese is melted. Remove lid; bake until brown around edges.
Rinse violet blossoms well. Place in blender. Add 3/4 cup water and lime juice. Blend well. Gradually add sugar, blending until a smooth paste is formed in a saucepan. Combine pectin and remaining water. Bring to boil; boil for 1 minute. Add to blender and blend for 1 minute. Quickly pour into prepared jars or glasses and seal. Makes about 4 or 5 glasses.
Place drained	mixed vegetables in bottom of casserole dish. Mix mayonnaise, celery, onion and cheese and place over mixed vegetables. Top with mixture of crumbs and butter. Bake at 350° for 30 minutes. Good stuff!
Boil celery, carrot and onion in broth until almost tender, about 10 minutes. Mix flour and butter; stir into broth. Cook and stir until thickened; boil 1 minute. Reduce heat; add beer and cheese. Mix until smooth and cheese melts. Heat just to serving temperature. Makes 12 servings.
Preheat oven to 375°. In a large saucepan, combine the chicken, 1/2 cup milk, soup and sour cream; bring to a boil over medium heat. Remove the mixture from the heat and spoon it into an ungreased 9 x 13-inch baking dish. In a large bowl, heat the remaining 3/4 cup milk, the biscuit baking mix, cornmeal and butter. Pour the mixture evenly over the hot chicken mixture and sprinkle the top with cheese. Bake, uncovered, for 25 to 30 minutes, or until the top is set and the soup mixture bubbles around the edges. Yields 6 servings.
Combine bread cubes, onion, celery, salt, poultry seasoning and water in a 12 x 8-inch baking dish. Mix to combine. Arrange pork chops over stuffing. Spoon soup over chops. Cover with wax paper. Microwave 25 to 30 minutes or until chops are tender, turning the dish once.
Trim crusts from bread slices if desired. Cut the bread slices if desired. Cut the bread slices into quarters or bite size shapes using small cookie cutters. Mix the mayonnaise, scallions, Parmesan cheese and pepper in a small bowl. Spread over the bread slices. Place on a baking sheet. Broil until the cheese mixture turns golden brown and bubbly. Watch carefully; do not burn.
Let bread dough thaw completely. Brown sausage and ground beef, with onion included. Drain excess grease. In large bowl, mix meat mixture, taco seasoning and corn. Roll out bread dough; place one-third of cheese down center of each portion of dough. Place one-third meat mixture over cheese. Fold ends of dough over; overlap sides to form loaf. Gently press edges of dough together to seal. Place on greased cookie sheet. Spread butter over each loaf. Bake at 325° until brown. Slice and serve with salad, and you have a complete meal. Great party food, also.
Cream margarine, shortening and sugar. Add eggs, one at a time, beating after each. Add flour and milk alternately. Stir in vanilla. Save 1/2 cup batter to add to icing. Bake in a lightly greased tube pan at 300° for 1 1/2 hours or until done.
Peel kiwi fruit and slice into 1/4-inch thick slices. Slice tomatoes and Mozzarella into 1/4-inch thick slices. In small bowl, toss tomatoes with balsamic vinegar. Divide kiwi, tomatoes and Mozzarella in 4 portions and arrange on 4 salad plates. Garnish with basil leaves and drizzle with olive oil. Season with salt and pepper.
Pour the hot dressing over the vegetables. Cover lightly and refrigerate at least 4 hours before serving. Makes 15 servings. Keeps indefinitely in refrigerator. Great accent for summer meals.
Combine meat, crumbs, egg, milk and seasonings. Mix well. Melt shortening in skillet; drop meat mixture by spoonfuls into shortening. Brown on both sides. Place in a covered buttered baking dish. Blend 1/2 can water with soup and pour over meat balls. Bake about 1 hour at 350°.
Bake cake as directed in a 13 x 9 x 2-inch pan. Cool. Punch holes in cake. Pour condensed milk over cake. Pour caramel topping over condensed milk. Sprinkle half of Heath bars over this. Top with Cool Whip. Sprinkle rest of Heath bars over Cool Whip.
Make a crust with coconut, oleo, sugar and flour. Blend together and press into the bottom of 9-inch round pan or 8-inch square pan. Bake at 350° for 10 minutes. Chill. Spread on half of the strawberry preserves.
Split shrimp and season with salt, black pepper and cayenne. Set aside. Heat oil in heavy pot and cook onions and celery until wilted. Add tomato sauce and paste and water. Cook about 40 minutes or until oil comes to the top. Add shrimp, bell pepper, garlic, sugar, salt, black pepper and cayenne. Cook 30 minutes. Serve over rice.
Boil chicken and take off bones. Cut in pieces. Add cream cheese and 1/2 of melted butter. Put mixture in crescent rolls and roll up, being sure to fold in the ends and sides. Roll in bread crumbs mixed in 1/2 stick melted butter. Bake at 350° for 20 minutes. Use broth from boiled chicken or cream of chicken soup for gravy for the top of the Chicken Bundles.
Melt margarine and gradually stir in cheese. Break lobster into pieces. Stir in wine and lobster. Heat thoroughly and serve with chips or crackers.
In a saucepan, mix together and cook the oleo, sugar, Karo and peanut butter. When mixture comes to a hard boil, cook for 1 minute. Remove from heat and add the cornflakes. Pour into a 9 x 13-inch buttered pan. Let cool before cutting into squares.
Preheat oven to 350°. Line a 13 x 9 x 2-inch baking pan with foil; set aside. Sprinkle chicken pieces with salt and pepper. In large skillet, heat 2 tablespoons butter. Add chicken and brown over medium-high heat. Set aside.
Combine sugar, celery seed, mustard, salt and onion. Add in small amounts of salad oil and cider vinegar, alternately to dry ingredients, ending with oil. Shake vigorously.
Put ice cream on one graham crackers; put the other graham cracker on top of the ice cream. Leave in freezer 2 to 4 days.
Cream shortening. Continue creaming while adding honey in a fine stream. Add egg, baking powder, salt and milk; mix well. Add enough flour to roll out dough and cut easily. Fry in deep hot fat. The honey will keep these delicious doughnuts moist longer than usual.
Drain beets, reserving liquid; add water to reserved liquid to equal 2 cups. In a saucepan, bring beets and liquid to a boil. Remove from heat; stir in gelatin until dissolved. Add cold water, onions, horseradish, vinegar and salt. Chill until partially set. Stir in beets, celery and olives. Pour into an 8-inch square dish. Chill until firm, about 3 hours. Cut salad in squares. Add dollop of mayonnaise and top with olives. Yields 9 to 12.
Preheat oven to 300°. Melt butter in baking dish and spread along bottom of dish. Peel, quarter and pare pears. Place pears cut side down on buttered baking dish. Mix Karo and brandy in separate bowl and pour over pears. Sprinkle with brown sugar. Cover with foil and bake for 30 minutes. Serve hot over vanilla ice cream. Serves 6.
Boil carrots with a little salt until tender, drain. In a small saucepan over low heat, blend oleo and brown sugar, ginger and lemon juice until sugar melts. Toss carrots gently until coated in this mixture and serve hot. Makes six servings.
Boil 1 cup water. Remove from heat and add coffee. Stir until completely dissolved. Pour coffee mixture into 6-quart saucepan/stockpot. Add 6 cups warm, warm water and the 7 cups sugar. Stir slowly to dissolve sugar. If necessary, move stockpot to stove and turn heat to simmer/low. Leave on heat only long enough to dissolve sugar. Remove from heat once sugar is dissolved and cool. Mixture must be thoroughly cooled before proceeding. When completely cooled, add brandy/vodka and vanilla. Stir gently, but ensure vanilla and alcohol are thoroughly mixed/blended. Pour into clean, dry glass containers with screw lids. Do not fill bottles completely; leave 2-inches clear. Screw on lids, but leave loose. Store in dark, cool dry space for 4 days. On fifth day, tighten lids and store normally. Makes 4 to 5 fifths.
Cream butter and sugar. Beat egg yolks and mix with butter and sugar. Sift flour and mix with baking powder. Add alternately with milk to creamed mixture. Beat egg whites until stiff. Fold into batter and add vanilla. Bake 50 minutes at 350°.
Wash and dry spinach. Remove stems and tear into bite size pieces. Store in a plastic bag until serving.
Mix all spices together. Spray large skillet with Pam. Brown beef, onion and garlic together. Sprinkle with cornstarch. Empty beef mixture into a Dutch oven pan. Add tomato paste and stir in spice mixture. Add salt and pepper to taste. Turn burner to medium heat and stir in water. Leave chili as thick as desired. Bring to a boil. Reduce heat to low simmer. Let simmer until spices are cooked, approximately 30 to 40 minutes. Add more water for right thickness. Stir occasionally.
Combine first five ingredients in covered jar and shake well. Keep in refrigerator. Shred cabbage. Small amounts of carrots, onions or onion flakes are optional. Mix dressing with cabbage. Chill.
Mix all ingredients, whisking well to incorporate sugar. Use marinade on any meat. Brush on steaks while grilling and right before serving.
Cook pie shells first (use directions on package). Beat egg yolks, then add sugar and beat together. In separate bowl, sift flour and cocoa together. Add to egg mixture and mix, then add hot water and mix together, then add milk and mix. Put in 2-quart pot and cook on medium heat, stirring constantly. When mixture starts to thicken, add butter and vanilla flavor. Continue to stir until thick. Pour into precooked shells and let pies cool completely.
Sift dry ingredients in bowl. Cut in shortening until crumbly. Add milk. Stir until just mixed.
Saute onion in butter in skillet until tender. Combine cheese and crumbs in bowl; mix well. Layer half the tomatoes, onion and cheese crumbs in 6 x 11-inch baking dish. Repeat layers. Combine remaining ingredients except parsley, in bowl; mix well. Pour over layers. Bake at 350° for 12 to 15 minutes. Garnish with parsley. Yields 6 servings.
Mix dates and hot water and set aside to cool. Beat butter, sugar and eggs until creamy. Stir in gradually the flour and baking soda. Add the date mixture (water and dates) and vanilla, mixing thoroughly. Add all the chocolate chips or you can reserve some to sprinkle on top after batter is in the pan. Spread in greased 15 x 10 x 1-inch baking pan. Top with reserved chocolate chips and nuts (optional). Bake in preheated 350° oven for 30 minutes. Cool, cut and enjoy.
Mix first 6 ingredients, let sit overnight in refrigerator. Soften tortillas by placing in microwave for 1 minute while still in package.
Mix well. Pour in 9x13-inch pan. Bake at 350° for 25 minutes or little more if necessary. Check middle to see if cooked through. Cool. Cut into bars.
Combine olive oil, vinegar, pepper, garlic, lemon zest, lemon juice and sliced peppers in a mixing bowl. Add chicken and combine well. Marinate for 1 hour, stirring mixture after 1/2 hour. Saute in large skillet for 10 minutes on medium-high, covered, until chicken is just done. Spoon chicken and sauce over a bed of risotto or egg noodles to serve.
In bowl, stir flour, 1/4 cup sugar and salt together. Cut in butter until mixture is the consistency of cornmeal. Pack into ungreased pan (9 x 9 x 2-inches), pressing against bottom and sides. Arrange pricked plum halves, skin side up, in rows on top. In bowl combine 3/4 cup sugar with cinnamon. Sprinkle sugar evenly over fruit. Bake in quick 400° oven for 15 minutes. In bowl, beat egg yolks; stir in heavy cream. Remove kuchen from oven and pour cream mixture evenly over fruit. Return to oven and continue baking for 30 minutes more.
Mix dry ingredients and add pineapple, egg and vanilla. Mix well. Bake in greased 8 x 12 x 2-inch pan for approximately 30 minutes in 325° oven.
Melt butter (or margarine) and chocolate cubes together slowly in pan or in a covered double boiler. In bowl, put flour and sugar and mix well. Pour melted butter and chocolate into flour mixture. Stir. Add beaten eggs and vanilla. Beat by hand for 3 minutes. Add package of chocolate chips; mix. Pour into a greased 9 x 13-inch pan. Bake at 350° for 30 minutes only. Remove from oven and cool. Do not overbake. Will be almost like fudge when cool. For real chocolate lovers only.
Thoroughly blend all ingredients, except bacon. Form into a loaf and place in shallow baking pan. Cut bacon strips in half. Lay over top of the loaf. Bake at 350° for 1 hour. Serves 8.
Combine mayonnaise and sugar. Mix together cauliflower, onion, green pepper, bacon and cheese. Add mayonnaise mixture and refrigerate.
Preheat oven to 350°. Heat oil in frying pan. Dredge chicken breasts in seasoned flour and brown in oil. Place chicken in casserole with mushrooms and artichoke hearts. Stir garlic and spices with tomatoes and pour over chicken. Bake 1 to 1 1/2 hours or until tender, adding sherry during the last few minutes of cooking time. Yield: 4 servings.
Toss stuffing mix in melted margarine. Place half in greased 9 x 13-inch dish. Combine other ingredients and spoon into dish. Top with rest of stuffing. Cover. Bake at 350° for 20 minutes. Remove cover and cook for 10 to 15 minutes more. Can use any kind of squash.
Preheat oven to 350°. In a large mixer bowl, beat sweetened condensed milk, peanut butter, egg and vanilla until smooth. Add biscuit mix; mix well. Chill at least 1 hour. Shape into 1-inch balls. Roll in sugar. Place 2 inches apart on ungreased baking sheets. Flatten with fork. Bake 6 to 8 minutes or until lightly browned (do not overbake). Cool. Store, tightly covered, at room temperature. (May omit flattening with fork and press chocolate candy kiss in center of each cookie after baking.)
In a bowl, beat together bananas and oleo until creamy; add eggs and water. Beat well. Stir in flour, baking power, soda and cinnamon. Beat until smooth. Add nuts and raisins. Spoon batter into an oiled and floured 9 x 13-inch pan. Spread batter evenly in pan. Bake at 350° for 20 minutes or until when tested with toothpick, it comes out clean. Cool and cut into squares.
Brown beef and onion. Layer potatoes in a 9 x 12-inch baking dish. Mix ground beef with soup and string beans. Season to taste with salt and pepper. Spread mixture over potatoes. Bake at 325° for 1 hour.
Heat oven to 350°. Cream oil and eggs; add sugar. Add food color, vanilla, white vinegar and buttermilk. Mix. Add flour, baking soda, baking powder, cocoa and salt. Pour into greased and floured Bundt pan or 2 baking pans and bake for 45 minutes.
Cook broccoli and onion for about 6 to 7 minutes. Do not drain. Heat milk in microwave. Add to broccoli, along with salt and pepper. Simmer about 5 minutes. Add chicken and cheese. Simmer about 5 more minutes. May want to thicken with flour and water mixture.
Stir together rice, flour, salt and sugar. Stir in 1/2 cup water to form soft dough. Lightly knead about 30 seconds on a surface dusted with katakuriko. Bring 4 cups water to a boil in deep pot. Spread a piece of dampened unbleached muslin or several layers of cheesecloth over a steamer tray. Spread dough evenly over dampened cloth, about 1/2-inch thick.
Cream butter, sugars and vanilla. Add egg and mix until smooth. Sift flour, baking soda, baking powder and salt together and add to the creamed mixture. Blend in rolled oats, cornflakes and coconut. Drop from teaspoon on cookie sheet. Bake in slow oven at 325° for 15 minutes or until done.
Fry bacon until crisp. Drain off fat and reserve for later. Crumble bacon. In large bowl toss potatoes, bacon, onions and celery. Combine enough water to cornstarch to make a smooth paste, set aside. Heat remaining water in a pan, add sugar, salt and vinegar. Next add 1 tablespoon bacon fat and pepper. Bring to a boil before adding cornstarch mixture and stir sauce until it is clear. Pour sauce over potato mixture. Warm in microwave oven until heated through.
Rinse peas. In a 3-quart saucepan, add peas to water ; cover and bring to boiling. Boil for 2 minutes; remove from heat and let stand for 1 hour. Add onion, pepper, red pepper, garlic and bay leaf. Bring to boiling, cover and simmer for 1 hour, stirring once or twice. Stir in salt pork and simmer, uncovered, for 50 to 60 minutes more, until tender, stirring frequently. Remove salt pork and bay leaf; mash the pea mixture slightly. Season to taste with salt, if desired. Serve with hot rice.
Mix with fork in bowl. Then work mixture with hands until it forms a ball. Dust board lightly with confectioners sugar. Knead candy mixture about 20 times on board. Then roll mixture into balls about the size of walnuts. Roll each ball in chopped nuts or multi-colored candies. Makes about 48 balls.
Let cream cheese and Cheddar cheese come to room temperature. Mix cheeses gradually. Add dressing mix a little at a time until entire package is used. If too sticky, refrigerate or place in freezer 30 to 45 minutes. Shape into ball or roll and roll in pecans.
In a large mixing bowl sift together first 7 ingredients. Add salad oil, eggs, shredded carrots, crushed pineapple (with syrup) and vanilla. Mix until moistened. Beat 2 minutes at medium speed with an electric mixer.
Mix together dry cake mix, butter, pecans and 2 ounces of Pet milk. Put 1/2 of this mixture in a greased 13 x 9-inch aluminum pan. Bake at 350° for 8 minutes.
Melt butter in 9 x 13-inch cake pan. Sprinkle graham cracker crumbs evenly. Add coconut, butterscotch chips and chocolate chips in layers. Pour milk over layers evenly. Sprinkle nuts on top and gently press down. Bake in 350° oven for 30 minutes. Let cool before cutting.
Mix warm water, sugar and yeast in mixer. Let yeast begin to dissolve, then	add eggs, shortening and add 1 quart of flour; mix until smooth. Add rest of flour, one quart at a time.	Knead dough until satiny smooth. Oil down and put in pan until doubled in bulk,	1 1/2 hours. Punch down and cut into rolls or loaf; let rise in warm place until doubled in bulk. Bake in oven at 350° for one hour. Bread will sound hollow when thumped.
Mix Kool-Aid, hot water, sugar, orange and lemon juice. Cool. When ready to serve, add 7-Up and sherbet. Serves 35.