HumbleIntelligence/food-ner-1-Million huggingface dataset:
Bring margarine, water and cocoa to a boil. Pour in bowl and add flour, sugar and salt.	Beat well and add eggs, sour cream and baking soda. Pour batter into greased and floured 12 x 18-inch cookie sheet (or other shallow pan) and bake in a 400° oven for 20 minutes.
Stew squash and onion until done, mash well. Stir in beaten eggs. Add salt, garlic powder and pepper. Add flour and meal. Add enough water to make into consistency to drop by tablespoonfuls into hot grease until browned.
Bring sugar, water and syrup to boil. Add peanuts and coloring. Cook over medium heat to 250° or hard-ball. Remove from heat and add butter, salt and vanilla. Beat until thick. Pour onto buttered cookie sheet. Let cool and break into pieces.
Pack okra in sterilized pint jars. Heat water and vinegar. Bring to a boil. Put seasoning over okra. Pour vinegar and water mixture into jars. Seal. This takes 2 to 3 weeks to pickle properly.
Bring water, salt, butter and onion salt to boil. Add potatoes, sour cream, cream cheese and milk. Bake in buttered baking dish with grated Cheddar cheese on top. Bake approximately 20 minutes at 325° until hot. Add Cheddar cheese to top and broil until cheese is melted and slightly brown. Serves 8 people.
Combine beef and gravy, peas, Worcestershire sauce and celery seed in saucepan or baking dish. Heat thoroughly. Put in large dish or platter. Make a hole in the center and add cooked rice. Serve with cole slaw. Makes a delicious meal. This can be prepared ahead of time and reheated.
Put oil in heavy iron pot over medium heat. When oil is hot, stir flour in gradually. Lower heat. It is very important that you keep stirring constantly. After all the flour has been combined with the oil, turn fire down very low and cook until golden brown, stirring constantly. When roux is golden brown, pour the mixture into another container, until ready for use. Roux will get too dark if it remains in the pot in which it was prepared.
Grease 9 x 13-inch pan. Put pecans in bottom. Tear dough into walnut size	pieces	and put in single layer over pecans. Mix rest of ingredients together and pour over dough. Refrigerate overnight.	Bake in morning at 350° for 1/2 hour. Invert and serve warm.
Mix puddings, jello and water, bring to boil. Cook until mixture begins to thicken. Cool. Fold in Cool Whip and fruit. Chill. Any fruit and flavor of jello may be used.
In a large bowl, combine cream cheese, sugar and chives, mixing until well smooth. Place a small spoonful of the mixture in the center of each wrapper (follow folding instructions on the wonton package). Preheat peanut oil to 375° in a deep pan. Deep-fry wontons until golden brown. Drain on paper towels. Serve hot. Makes 48 wontons.
Cook sliced onions in salted water for 10 minutes. Drain, reserving 1/4 c. liquid for the sauce. Place onions in buttered baking dish. Blend melted butter and flour in a saucepan. Add salt and pepper. Stir in milk and onion liquid. Continue to stir and cook on low heat until thick. Remove from heat, add cheese, and stir until it is melted. Pour over onions and with a fork help sauce to flow down through onions. Top with crumbs and bake at 375° for 25 to 30 minutes. This may be made ahead and stored in refrigerator until baking time.
Preheat oven to 450°. Cut potatoes in quarters. Place them in a bowl and add 1 1/2 teaspoons fresh rosemary or 1/2 teaspoon dried. Pour 2 1/2 teaspoons olive oil over them. Toss them until they are well coated and the rosemary is well distributed. Place them on a baking sheet in a single layer and sprinkle with salt and pepper. Roast for 15 minutes, turning every 5 minutes.
Thaw and drain spinach. Stir together first 6 ingredients. Evenly spread onto flour tortillas. Roll up, jellyroll fashion, pressing edges to seal. Wrap in plastic wrap. Chill 4 to 6 hours. Cut into 1/2-inch thick slices.
Preheat broiler. Rinse fish and pat dry. Lightly coat both sides of each fish piece with mayonnaise. Place in a shallow baking dish. Sprinkle with half of the Lemon Herb Seasoning and paprika. Broil 3 to 4 minutes. Turn fish and sprinkle with remaining seasonings. Broil for another 3 to 4 minutes or until fish flakes when tested with a fork or is no longer translucent. Garnish with lemon slices and a sprig of fresh parsley. Serve immediately.
Cut meat into 1/2-inch strips, 3 to 4 inches in length. You may want to use a meat cleaver to tenderize. Place meat in 1/2 cup oil. Cook until done to avoid bitter taste. Add pepper and onion; continue frying on medium heat until done. It goes good with rice.
Mix all 3 ingredients well into a large ball. Pinch off into small balls. Bake on ungreased cookie sheet for 12 to 15 minutes at 350°. Makes 125 to 175 balls. (Mix may be frozen before cooked and stored until needed.)
Mix pudding mix and milk. Add pumpkin and mix well. Add spice and liquid sweetener and mix well. Pour into baked shell and chill.
Cream butter and sugar. Add eggs and beat well. Add flour, soda, vanilla, lemon juice and sour cream. Mix well. Bake in Bundt pan	at 350° for 1 hour or until done. Remove from Bundt pan to cool.
Gently mix pineapple, marshmallows, sugar and rice. Add vanilla to whipped topping. Fold into rice mixture. Chill. Serves 8.
Put apples or peaches and juice in buttered dish. Mix sugar, flour and egg. Sprinkle over fruit. Melt the butter and pour over top. Bake until brown at 350° to 375°.
Soften ice cream slightly; stir in peanut butter and fold in whipped cream until well blended. Spoon into a chilled unbaked 9-inch graham cracker crust. Sprinkle graham cracker crumbs over top. Freeze.
Mix cake mix, margarine, 1 egg and nuts until crumbly. Pour into long 9x13-inch pan. Mix sugar, cream cheese and 2 eggs until smooth. Pour this over crumbly mixture. Bake at 350° for 35 to 40 minutes.
Boil cabbage 10 minutes in salt and water. Drain. Put on butter, nutmeg, milk and pepper.
In Dutch oven, brown roast. Add soup mix blended with 2 cups water. Simmer, covered, turning occasionally, 2 hours. Cut potatoes into 1-inch pieces and slice carrots thinly. Add to roast and cook an additional 30 minutes until vegetables are tender. Remove roast and vegetables. Blend 1/2 cup water with flour. Stir into Dutch oven. Bring to a boil, then simmer, stirring constantly, until thickened, about 5 minutes. Makes 6 servings.
Cream butter and cream cheese. Add eggs one at a time. Add flour, salt, vanilla and sugar. Grease and flour large stem pan. Bake at 325° for about 1 hour.
Slice the zucchini in apple size slices; toss them in lemon juice. Add dash of cinnamon and a little salt. Pile the mixture into an unbaked pie shell. Top it with the margarine, flour, sugar and a sprinkling of cinnamon mixed together. Bake as you would for ordinary apple pie at 425° for 40 minutes. Cover the rims of your crust with aluminum foil if crust gets too brown.
Use a glass pie plate or dull metal pie pan. Shiny metal pans keep the crust from browning nicely and should be used only for crumb crusts that are not baked.
Mix pineapple, sugar and lemon juice; boil 2 minutes. Mix jello in the 1/2 cup cold water. Add to the cooked mixture. Blend in the cream cheese. Place in refrigerator until partially set. Fold in Cool Whip. Pour in dish and refrigerate overnight.
Brown meat and onions; drain. Add condensed tomato soup and water. Salt and pepper to taste. Add cheese. Put in greased baking dish. Add to cooked noodles. Bake in 350° oven for 45 minutes.
Brown chicken in oil, stirring occasionally. Add water, wine, broccoli and soup. Bring to full boil, separating broccoli pieces. Stir in rice. Cover; remove from heat and let stand for 5 minutes. Sprinkle with cheese.
Pour popped corn into brown paper grocery bag. Take butter, brown sugar, corn syrup and salt. Mix together in a bowl. Cook syrup mixture on High power for 2 minutes; stir. Cook 2 minutes longer. Stir in baking soda. Pour mixture over popcorn. Shake bag extremely well and microwave on High power for 1 1/2 minutes. Shake extremely well again. Microwave 1 1/2 minutes again. Repeat process once more. Cool and enjoy.
Brown ground beef and onion. Place the mixture in casserole dish. Add the vegetable next, then cover with mashed potatoes. Top with grated cheese. Bake at 350° until hot and cheese is browned.
Stir together. Put in ice cream freezer; add milk to fill line. Add salt (rock) and ice to freezer and crank, crank, crank.
Mix sugar, flour and cocoa. Add milk and well beaten egg yolks. Cook until thick, stirring constantly. Remove from heat and add butter and vanilla. Pour into baked pie shell. Top with Meringue.
This makes a crunchy pecan pie. If your desire more syrupy and gooey, then just add	1/4 more syrup and 1/4 more sugar to the same other ingredients.
Cream oleo, Crisco and sugar until very smooth. Add eggs, one at a time, beating well after each one. Sift flour, salt and mace. Add alternately with milk and almond and lemon extract. Cook in 325° oven for 1 hour and 15 minutes. Do not open for entire time.
Mix flour, baking powder and salt. Slice potatoes thin. Dip potatoes in batter and fry in medium-hot oil or grease until golden brown.
Melt margarine in large pan. Brown minced garlic in margarine. Remove from heat and stir in half and half, heat through. Stir in Parmesan cheese and melt. Stir in parsley. Stir in tomato and heat through. Stir in cooked and drained cavetelli. Serve with a little parsley sprinkled on top for garnish.
Heat oven to 350°. In large bowl, beat the brown sugar, sugar, margarine and shortening until light and fluffy. Add vanilla and egg; beat well. Lightly spoon flour into mixture. Stir chocolate chips and nuts into mixture, then spoon onto cookie sheet. Cook for 8 to 10 minutes.
Boil chicken and take meat off bones. Place taco chips in a 13x9x2 inch pan or baking dish. In a separate pot saute onions in butter until tender and add chili peppers, milk, mushroom and chicken soup until heated. Place chicken over the chips and then pour liquid over the chicken. Put grated cheese on top and place in oven until cheese melts.
Mix all ingredients (except chips and wax) together with spoon. Form small balls on cookie sheet and chill in refrigerator until firm.
In a buttered dish (2-quart size), place 1/2 of bread stuffing. Add meat; season with salt and pepper and add mushroom soup, also milk, heated together. Repeat these layers. Bake uncovered for 1 hour at 350°.
Line 8 x 10-inch ungreased pan with almonds. Cook together brown sugar and butter for 12 minutes. After it comes to a slow rolling boil (not stirring), pour hot mixture over nuts. Sprinkle chocolate chips on top immediately. Put cookie sheet on top of this until chocolate melts. Then spread with knife. Place in refrigerator until hard. Cut in squares and store in refrigerator.
Melt margarine in a medium saucepan. Stir in celery salt, chili powder and ground red pepper. Add almonds, stirring until nuts are evenly coated. Transfer nuts to a 13 x 9 x 2-inch baking pan. Bake in a 325° oven for 20 to 25 minutes or until nuts are lightly toasted, stirring once. Cool in pan for 15 minutes. Turn out onto paper towels to finish cooling. Store tightly covered. Makes 2 cups.
Cook the pasta according to package directions. Drain, reserving some of the fluid. Place in a large pasta bowl. Set aside.
Brown the ground beef and mix with taco mix. Put refried beans in the bottom of an 11 x 7 pan, top with ground beef, then sour cream, then salsa and sprinkle cheese over all. Put in 350 degree oven until cheese melts.
Mix first 5 ingredients together and roll into small balls. Bake 10 to 15 minutes at 350°. Roll in extra powdered sugar while hot and again when cool.
Mix together until like coarse meal. Pat into a 9 x 13-inch pan. Bake 15 minutes at 375°. Let cool.
Scrub potatoes; cut into quarters. Place in a large saucepan. Cover with 1/2-inch salted water; cover and bring to a boil. Reduce heat and simmer, covered, about 20 minutes or until tender; peel potatoes and place in large bowl. Mash with electric mixer, gradually beating in milk, butter, salt and pepper. Add cheese and onion; blend well. Shape potato mixture into 1-inch balls; dip balls in eggs, then roll in crushed cornflakes. Place on a greased baking sheet. Bake at 400° for 10 minutes or until balls are hot and crusty. Makes about 70 balls.
Cook rice. Saute thawed broccoli and chopped onion in 1 tablespoon oil for 5 minutes. Add soup and milk. Simmer 5 minutes. Add cheese and allow to melt. Add cooked rice. Put in casserole dish. Sprinkle with more cheese. Heat in the oven until hot and bubbly around the edge.
Slice potatoes in 1/2-inch thick slices and cook in salted water until slightly soft. Melt butter in large skillet. Add leek and onion; cook 1 minute. Add finely chopped boiled ham and stir. Lower heat.
Put the sugar, cinnamon, butter, water and nutmeg in saucepan and boil. Keep hot to pour over wrapped apples just before baking.
Roll chicken pieces in flour, salt and pepper. Fry in hot oil until brown. Add soup and water. Lay biscuits around the top of chicken. Simmer for 1 hour, or until done
In a 13 x 9 x 2-inch baking dish, arrange broccoli spears horizontally in 2 rows, with stalks facing each other in center of dish. Spoon chicken on top of stalk ends and top chicken with cheese and sliced mushrooms. Set aside.
Partially thaw broccoli and combine with other ingredients, except Cheez Whiz.	Stir well. Place in buttered 13 x 9-inch baking dish and dot with Cheez Whiz. Bake in 350° oven for 45 minutes.
Beat eggs well; blend in other ingredients and mix well. Pour into greased 9-inch pie pan. Bake 30 minutes at 350°. Makes its own crusts.
Boil whole potatoes, drain and cool. Fry bacon to crisp. Cut in small pieces. Dice onions and eggs. Peel cooled potatoes and cube. Add bacon, onions, eggs and mayonnaise. Chill and serve.
Combine juice and liqueur. Stir in fruits, except 4 small grape clusters. Chill thoroughly. Garnish each serving with small cluster of grapes. Contains about 130 calories per serving.
Wash potatoes and pierce with a fork on both sides. Cook in microwave, uncovered, about 5 minutes on each side or until soft. Let stand 5 minutes.
Mix gelatin, pineapple and boiling water. Refrigerate until it sets. Top with can of filling. Cover with Cool Whip.
Cut 1 pound gobo thin, like matchsticks. Soak in water for 15 to 20 minutes; drain. Put 1 tablespoon oil in frying pan; saute gobo	for 5	to 8 minutes. Add carrots, shoyu, sugar, shrimp and	aji. Cook until sauce is absorbed.	Add chili pepper if desired.
Mix ingredients together. Dough will be stiff. Shape into balls. Bake on greased cookie sheet at 350° for 15 minutes.
Cook broccoli and place in casserole dish. Combine soup, mayonnaise and onion and pour over broccoli. Sprinkle cheese, then stuffing on top. Bake 30 minutes (or until heated through) at 350°. Can be prepared the day before, refrigerate and bake an extra 15 minutes.
In a Dutch oven, saute first four ingredients in hot oil until tender. Add meat, 1 pound at a time, stirring until meat loses redness. Drain. Add water. Add remaining ingredients, stirring after each addition. Simmer 2 1/2 to 3 hours, stirring frequently. Season to taste with garlic, salt and pepper, if desired.
Dissolve gelatin in boiling water. Chill until it begins to thicken. Whip pineapple and cream cheese together until smooth and add with diced celery, nuts and cherries to gelatin mixture. Whip cream and fold into gelatin mixture. Chill.
Combine crumbs, butter, sugar, and almonds. Press evenly into bottom and sides of a 9 inch pan or pie plate. Bake at 375° for 8 minutes. Cool.
Brown meat, onion and garlic in butter or oil. When meat is brown, add wine and spices and cook about 20 minutes. Transfer meat into baking pan with 1 cup of warm water. Bake at 400° until meat is done. Remove meat from pan and keep warm.
Use fork to mash it altogether. Put in ovenproof bowl. Bake at 375° for approximately 15 minutes.
Combine sugar, yeast and 1/2 cup warm water; set aside. Over low heat, mix beer, butter and molasses until very warm. Combine 3 cups rye flour, 1 cup white flour and salt. With mixer on low, gradually add liquid to dry ingredients, increasing speed to medium and beating for 2 minutes. With spoon, stir in yeast mixture, 4 cups white flour and caraway seed. Dough will be sticky.
Brown meat in frying pan with onion until tender. Take 2 cups of water and add carrots, potatoes, peas, green pepper and bay leaf. Let simmer until vegetables start to get done. Then add garlic, pepper, catsup and meat. Let simmer, then mix 1 cup of water with a 1/2 cup of flour. Add to stew and let cook until thickened.
Combine pumpkin, eggs, oil and water. Mix well. Add orange peel and mix. Sift together dry ingredients. Add nuts to pumpkin mixture and mix. Add to dry ingredients and mix well. Pour into 2 greased and floured 9 x 5-inch loaf pans. Bake in preheated 350° oven for 70 minutes or until done. Bread springs back when lightly touched in the center. Cool for 15 minutes in pans. Remove bread and cool on wire rack. Glaze cooled loaves.
Mix the first 4 ingredients well. Roll into small balls. Roll balls in chopped nuts or Rice Krispies.
Melt shortening; remove from heat and cool. Add sugar, molasses and egg; beat well. Sift together dry ingredients. Add to first mixture; mix well. Chill for an hour or more.
Slightly brown onions in butter. Add potatoes, broth and salt. Bring to boiling point, then cover and simmer for 30 minutes. Cool and puree in blender. Add milk, heat to boiling point, remove from heat and add cream and other ingredients. Mix well; chill. Serve very cold and garnish with chopped chives.
Mix seasonings and salad oil. Toss with Ritz. Dry on paper towels.
Prick pie shell thoroughly with fork. Bake at 425° for about 10 minutes or until lightly browned. Remove from oven. Reduce oven temperature to 350°. Melt chocolate with butter in saucepan over very low heat, stirring constantly until smooth. Cool slightly. Beat eggs well. Add sugar, salt, corn syrup, milk and vanilla. Beat in chocolate, then pour into partially baked pie shell. Bake at 350° for 45 to 50 minutes or until top puffs and begins to crack. Cool. Center of pie will fall slightly. Just before serving, fill center with sweetened whipped cream.
Brown meat (1/2 sausage and 1/2 hamburger may be used). Drain and add to tomatoes, tomato paste, salt, basil and garlic. Simmer 15 minutes. *Italian sauce may be used. Cook 10 ounces lasagne noodles in boiling salted water. Combine eggs, Ricotta, Parmesan, parsley, salt and pepper. Spread 1 cup sauce in bottom of 9 x 13-inch baking pan. Layer 1/3 of noodles over sauce. Spread 1/2 of egg mixture, 1/2 pound grated Mozzarella cheese, 1/3 meat mixture. Repeat layers, ending with layer of noodles, then sauce. Cover with foil and bake at 375° for 30 minutes. Uncover and sprinkle with 1 cup Mozzarella cheese and bake for 10 to 15 more minutes.
Place dill, grape leaf, red hot pepper, alum and garlic powder all in each jar.
Mix oil, vinegar, sugar, water, salt and pepper together. Pour over vegetables and mix. Refrigerate overnight.
Drain cherries, reserving syrup. Combine cherry syrup in saucepan with cornstarch, sugar, vinegar, water and spices. Cook stirring constantly until thick and clear. Add wine and cherries. Use part of sauce to glaze ham during baking. Serve remaining sauce warm or chilled with ham.
Cream together the cheese and chopped onion, then form it into 6 walnut size balls. Wrap a chicken breast around each one, then wrap 2 slices of bacon around the bundle in such a way as to cover as much of the chicken as possible. Secure each little bundle with a toothpick or two. Broil them on a rack with a drip pan beneath the broiler unit. Turn the chicken breasts occasionally, as needed. Broil them about 30 minutes or until the bacon is well done.
Let cream cheese soften while chopping up chipped beef and green onions. (You may use a blender.) Set aside some chipped beef to roll the cheese ball in. Mix all the ingredients by hand and roll into a ball. Refrigerate overnight.
Brown bacon. Brown hamburger and onion together. Drain off fat. Drain kidney beans and add kidney beans and butter beans. Bake at 375° for 1/2 hour, covered, and 1/2 hour uncovered.
Mix ingredients well in a large bowl. Bake in greased 9 x 5 x 3-inch pan at 325° for 1 hour.
Mix together tomato soup, water or wine and flour until smooth. Combine with remaining ingredients in covered roasting pan. Bake at 275° for 4 to 5 hours.
Preheat grill. Combine first 3 ingredients and spread between bread slices. Reassemble loaf and wrap in heavy-duty aluminum foil. Place on grill rack over medium-hot coals (350° to 400°). Cook 7 to 8 minutes on each side or until thoroughly heated. Makes 8 servings.
Pour mushroom soup over beef in a 9 x 13-inch baking pan, then onion soup mix. Cover tightly with foil. Bake at 325° for 3 hours. Serve over hot buttered noodles or rice.
Mix all ingredients together. Put into greased muffin pan or sheet pan. Bake at 350. If in muffin pan, bake for 30 minutes. If in sheet pan, bake for 1 hour.
Mix milk and oleo and warm. Combine 2 cups of flour, sugar, salt and yeast; add warmed milk mixture. Mix well with mixer. Add 1/2 cup flour at a time. Beat with wooden spoon until mixture leaves the sides of the bowl. Put mixture out on board and knead until elastic. Let rise, punch down and form. Let rise again. Bake at 325° for glass pans or 350° for metal, 20 to 30 minutes.
Step 1: Filet and skin salmon. Cut into 1-inch cubes. Soak in brine of 1 1/2 cups salt and 4 quarts water. Refrigerate 48 hours.
Marinate fish in dressing overnight. To cook, bake at 375° to 400°. Place fish and some of the dressing in glass baking dish. Dot with butter. Cover with foil. Bake 15 to 30 minutes or until fish flakes easily.
In large bowl, combine rhubarb, sugar, orange juice and peel. In another bowl combine flour, brown sugar and cinnamon. Cut in butter as for pastry. Add oats and pecans; mix well. Turn rhubarb mixture into an 8-inch square baking pan. Sprinkle evenly with raspberries. Cover with crumb topping. Bake at 350° for 45 minutes. Yields 9 servings.
Mix all ingredients together and bake at 375° for 1 1/2 hours.
Thaw and drain spinach. No need to cook. Absorb moisture. Mix all ingredients and refrigerate several hours before serving. Serve with chips or crackers.
Mix the first 4 ingredients together; pat into a greased 9 x 13-inch pan. Bake for 12 minutes at 350°. Cool.
Heat corn syrup and mix with coconut. Put into refrigerator and let cool until cold enough to stick together. Dip into chocolate and paraffin.
Bring last 5 ingredients to a boil. Cool completely and pour over cabbage mixture. This will keep several weeks in refrigerator.
Sprinkle lemon juice over chicken and apple, mixing lightly. Combine remaining ingredients, using only enough mayonnaise to moisten. Add chicken and apples; toss together lightly. Serve cold with mayonnaise.
Brown and drain hamburger, sausage, onion, green pepper and bacon. Cook noodles and drain. Mix together with remaining ingredients except cheese. Put into casserole pan. Top with cheese. Bake at 350° for 15 minutes.
Allow butter to soften. Blend in Ricotta until creamy. Add vanilla and mix well. Add sugar gradually, beating until well blended. Add egg and mix well. Slowly stir in dry ingredients and blend well. Drop from teaspoon on greased cookie sheet. Bake at 350° for 10 minutes.
Use 9 x 13-inch dish. Layer vegetables in order. Mix mayo and sugar, then spread over salad. Add grated cheese on top of mayo. Slice eggs and put on top of cheese. Chill.
Mix cheese, mayo, onion and garlic powder; spread onto bread. Sprinkle with parsley flakes. Cover with foil and refrigerate overnight or at least 6 to 8 hours. Bake, uncovered, 15 to 30 minutes or until cheese melts and bubbles.
Beat together sugar, oil and eggs in large bowl or food processor. Beat in flour, cinnamon, salt, soda, baking powder and vanilla. Beat 1 to 2 minutes until well mixed. Fold in zucchini, carrots, oats and nuts. Mix well. Pour into 15 x 10 x 1-inch pan. Bake at 350° for 15 to 20 minutes.
Combine all ingredients except nuts and beat for 5 minutes. Fold in chopped pecans. Bake in greased and floured Bundt pan at 350° for 40 to 45 minutes.