HumbleIntelligence/food-ner-1-Million huggingface dataset:
Pop popcorn and remove all unpopped kernels. In saucepan, combine sugar, butter and corn syrup. Boil over medium heat until temperature on candy thermometer reaches 330°, stirring constantly with a wooden spoon. Remove from heat when temperature is 330°. Stir in 1 teaspoon vanilla. Pour over popcorn in large bowl. Stir until corn is well coated. Spread corn onto counter and cool. Break apart pieces when completely cool.
Beat the first 3 ingredients with a mixer. Spread on a round tray. Fry 1 pound ground hamburger and add 1/2 package of taco seasoning mix and simmer. When cool, put on top of spread. Top with lettuce, tomato and cheese. Serve with crackers or Doritos.
Cook sugar, margarine, milk and cocoa on medium heat; boil 5 minutes. Stir in peanut butter, marshmallow and vanilla thoroughly. Spread in a 13 x 9-inch buttered pan.
Boil chicken until fork tender; remove from water and drain. Mix soup and sour cream (may use fat free sour cream; it works just as well as the real stuff). Pull or cut chicken into bite size portions and mix with sour cream and soup mixture. Layer in casserole dish starting with crushed Ritz crackers; then put a layer of chicken mixture, repeat this until all of chicken is used and ending with crushed Ritz crackers on top. Melt oleo and pour over top and bake at 400° for 25 to 30 minutes.
Remove sausage casing and crumble in large pot. Add garlic and onion and cook until meat is browned. Drain off grease. Add tomatoes, water, fennel and pepper. Cover and simmer 20 minutes. Cook tortellini according to package directions. Drain and add to other ingredients. Cover and simmer 15 minutes.
Mix together brown sugar, nuts and cinnamon. Set aside. Mix everything else together. Pour half of batter in greased Bundt pan. Sprinkle with nut mixture. Pour in remaining batter. Bake at 350° for 40 - 45 minutes
Cream shortening and sugar thoroughly. Add eggs and melted chocolate. Stir in flour, baking powder and salt. Add vanilla and walnuts. Spread in greased 9 x 9 x 2-inch pan. Bake at 350° about 30 minutes. Let cool. You can frost with chocolate frosting if you'd like.
Mix cheeses, sour cream, pepper and onion using mixer while noodles are cooking. Brown ground beef; drain. Add tomato sauce. Cook about 8 minutes until not watery. Butter 2 medium casseroles or 1 large deep casserole. Put noodles in bottom; cheese layer next; use all (sauce mixture on top). May sprinkle Parmesan cheese or Mozzarella cheese on top of all. Bake at 350° about 30 to 40 minutes.
Brown onion lightly in butter. Add ground beef and brown. Combine remaining ingredients, except flakes. Blend well. Turn into buttered large baking dish. Top with flakes. Bake for 45 minutes at 350°.
Mix rice, salt, sour cream, Monterey Jack cheese and chiles. Place in greased 9 x 12-inch pan. Sprinkle Cheddar cheese on top. Microwave at High for 5 minutes, turning 1/4 turn halfway through cooking or bake at 350° for 30 minutes until hot and cheese melts.
Sift flour, salt and cardamom. Cream butter and sugar until very light. Then beat in egg and milk. Add flour and ground almonds and mix until smooth. Put into a cookie press and make into shapes desired. Bake at 350° for 10 to 12 minutes.
Sift flour into bowl. Make a well in center and add shortening. Mix flour and shortening together until mealy. Add milk gradually to form a soft dough. Continue to work in rest of flour to form a dough that can be handled. Knead dough in bowl or on floured board about 3 to 5 times. Pinch off biscuit size pieces of dough and flatten slightly in the hand. Put a 1-inch piece of medium sharp Cheddar cheese in center and pull edges up to seal well. Place sealed edge down on baking sheet. Bake at 450° for about 12 minutes. Serve hot. Cheese will be melted inside.
Combine cake mix and coconut. Cut in butter until mixture resembles coarse crumbs. Lightly press onto bottom and half up sides of greased 13 x 9 x 2-inch pan. Bake at 350° for 10 to 15 minutes. Arrange peaches over crust. Combine sugar and cinnamon. Sprinkle evenly over peaches. Blend sour cream and egg. Pour over all. Bake at 350° until sour cream sets, about 10 minutes. Makes 10 to 12 servings.
Cook potatoes in boiling, salted water (cover pan) until tender (about 20 minutes). Drain well. Combine oil, vinegar and black pepper in small bowl. Fry bacon until crisp. Remove from skillet and crumble. Remove all but 2 tablespoons grease from skillet. Add 1 onion and saut until transparent. Stir in flour, sugar, 3/4 teaspoon salt, celery seed and oil/vinegar mixture. Simmer until slightly thickened. Add potatoes, remaining diced onion, green pepper and parsley. Toss together and heat through. Add crumbled bacon. Serve hot.
Add celery, carrots and pineapple after Jell-O has cooked. Mix together Miracle Whip with cream, then add cottage cheese. Mix all together. Nuts may be added if desired. Chill and serve on crisp lettuce.
Heat oil in medium skillet over low heat. Add broccoli and garlic and saute over medium heat until broccoli is tender, about 10 minutes. Add generous squeeze of lemon juice. Stir in walnuts. Season to taste with salt and pepper. Heat through.
Cook potatoes in boiling water. Drain and mash. Beat cream cheese. Add potatoes and remaining ingredients except paprika. Spoon mixture into buttered 2-quart casserole; sprinkle with paprika. Cover and refrigerate overnight. Remove from fridge 15 minutes before cooking. Bake 30 minutes at 350°. Makes 8 to 10 servings.
Just mix both ingredients in a punch bowl. You may use more 7-Up if you want a thinner punch.
Mix all ingredients together. Top with whole pecans. Bake at 425° for 15 minutes, then reduce to 350° for 30 minutes.
Heat oven to 275°. Line two loaf pans, 9 x 5 x 3-inch with aluminum foil. Grease. Blend 1/2 minute on low speed, then beat 3 minutes on high. Spread mixture in pans. Stir in fruit and nuts. Bake 2 1/2 to 3 hours. Remove pans; cool. Wrap in plastic wrap.
Heat oven to 350°. Cook and drain broccoli. In large bowl, combine parsley, onion, mustard, butter and lemon juice; blend well. Add cheese, broccoli and ham; mix lightly. Set aside.
In a bowl, mix salmon, eggs and onions. Stir in flour and baking powder. Shape into croquettes; fry until golden brown.
Mix all ingredients together. Pack firmly in a loaf pan. Pat top with flour. Brush top with catsup if desired. Bake at 350° for 1 hour. Cover with foil for the first 45 minutes. Uncover last 15 minutes. Drain drippings and slice. This is very moist.
Brown bacon and hamburger (if desired). Drain well and place in casserole. Add remaining ingredients and mix thoroughly. Bake in 300° oven for 45 minutes to one hour.
Fry bacon until crisp; cut into small pieces. Drain 1/2 fat from frying pan. Add onion, green pepper, pineapple and brown sugar. Cook slowly until onion and pepper are tender. Add pork and beans, Worcestershire sauce and catsup. Mix well and bake, uncovered, at 325° for an hour.
Combine crumbs, sugar and butter; press onto bottom of a 9-inch springform pan. Bake at 325° for 10 minutes. Combine softened cream cheese, sugar and flour, mixing on electric mixer until well blended. Blend in eggs, milk and vanilla; pour over crust. Bake at 450° for 10 minutes. Reduce oven temperature at 250°. Continue baking 25 to 30 minutes or until set. Loosen cake from rim of pan. Cool; remove rim. Chill. Top with pie filling before serving.
Cook pepper and onion in butter. Mix all ingredients together and bake in baking dish for 35 minutes at 375°.
Preheat oven to 350°. Line 12-inch pizza pan with foil. Grease with cooking spray. Beat corn oil spread, brown sugar, egg and 1/2 teaspoon vanilla until fluffy. On wax paper combine oats, flour, soda, cinnamon and 1/2 teaspoon salt. Stir into sugar mixture. Spread batter into prepared pan. Bake 15 minutes. Cool.
Cut filo sheets in half and place 10 pieces in an 11 x 7-inch pan, brushing pan and each sheet of filo with melted butter. Wash spinach and remove stems. Cut leaves in 1/2-inch lengths; mix with 1 tablespoon of salt and allow to stand 15 minutes. Beat eggs. Add parsley, onions and cheeses. Squeeze liquid from spinach and fold into egg mixture. Season with salt and pepper. Spread over filo sheets in pan and top with remaining 10 sheets of filo, brushing each sheet with butter. Bake in moderate oven (350°) for 40 minutes. Cut into squares. Serve hot. Makes 4 to 6 servings.
Drain 1 jar of marinade into frypan. Chop all artichokes and set aside. Add onion and garlic to frypan and saute until onion is limp (5 minutes). In bowl, beat eggs with a fork and add everything else. Turn into a 7 x 11-inch pan. Bake at 325° for 30 minutes. Cool in pan and cut into squares.
Preheat oven to 350°. Spread pie filling in bottom of pan. Combine sugar and flour. Sprinkle over pie filling. In mixing bowl, combine eggs, vanilla, oil and 1/2 cup nuts. Mix well. Pour over ingredients in pan. Stir only until blended. Smooth batter evenly in pan. Bake at 350° for 40 to 50 minutes. Pour topping over warm cake.
Mix first five items and put on sliced bread that is buttered. Broil until lightly browned.
Mix all ingredients well. Pour into 2 greased and floured loaf pans. Bake at 350° for 1 hour. Cool, then frost.
Remove chicken from bones; place in casserole dish. Combine broth, chicken soup, poppy seed and sour cream; mix well. Pour mixture over chicken. Mix cracker crumbs with melted margarine; spread over top of mixture. Bake at 350° for 30 minutes.
In medium skillet, melt butter or margarine; add the sliced carrots. Sprinkle with salt and basil. Cover skillet and simmer 10 to 12 minutes or just until carrots are tender.
Combine eggs and milk; mix well. Add juice; blend well. Turn into pie shell. Top with meringue; bake at 350° until golden brown.
Break bread apart into small pieces. In a bowl, beat eggs, vanilla, cinnamon and sugar. Add the bread to egg mixture. Pour in enough milk to soak up the bread and mix well. Add desired amount of nuts and raisins; stir. Pour into baking dish and bake at 350° for 45 minutes or until knife inserted half way between center and edge comes out clean.
Cook potatoes and mash without milk. Add cream cheese, sour cream, salt, pepper and garlic. Beat at high speed until smooth and light. Stir in chopped chives. Spoon into lightly greased baking dish. Sprinkle with paprika and dot with oleo.
Boil noodles in rapidly boiling salted water, about 10 minutes (1/2 teaspoon salt). Drain and run under cold water. Stir in all other ingredients (beaten lightly). Bake in a large, well-greased baking dish for 1 hour in a 350° oven.
Heat oven to 325°. Pound chicken breasts until 1/4-inch thick. Combine eggs, salt and pepper. Dip chicken in egg mixture. Combine bread crumbs, seasoned salt, pepper and oregano; dip chicken into crumbs. Heat oil on medium-high. Quickly brown chicken. Remove to shallow 2-quart baking dish. Pour excess oil from skillet. Stir tomato sauce and basil into skillet; heat to a boil. Simmer for 5 minutes. Stir in butter. Pour over chicken. Sprinkle with Parmesan. Cover; bake for 30 minutes. Sprinkle Mozzarella on chicken. Bake 10 minutes longer.
Crumble ground beef into a large microwave-safe bowl. Stir together soy sauce, sherry, flour, sugar, vinegar and gingerroot in 2-cup glass measure. Add to ground beef; mix well. Cover; chill 30 minutes. Microwave marinated beef mixture, uncovered, on High 6 minutes or until beef is no longer pink, stirring twice during cooking. Drain; keep meat warm. Combine broccoli and onion in micro-safe casserole dish. Cover with plastic wrap; microwave on High 5 to 6 minutes or until crisp-tender. Add to meat with hot pepper sauce; mix lightly. Season with salt and pepper to taste. Serve with rice. Serves 4.
Combine oleo, sugar, corn syrup and water in a deep saucepan. Cook to 300°, stirring 2 or 3 times. Add vanilla. Pour into a 9 x 13-inch buttered pan. Put chips on top; spread until melted, then sprinkle with nuts. Put in refrigerator to set.
Cook zucchini in water until tender. Drain. Cook sausage and drain. Combine with remaining ingredients, except 2 tablespoons cheese. Spoon into greased 9-inch pie plate. Bake at 350° for 45 minutes.
Clean spinach, drain, set aside. Saute onion in 1 Tbsp. oleo. Add spinach, no water. Cover and cook on high 3-5 minutes. Spoon into blender, add 1 cup broth and process until smooth. Set aside. Melt 3 Tbsp. butter, add flour and stir until smooth. Gradually add remaining broth; cook, stirring until slightly thickened. Add spinach mixture and seasonings. Bring to a boil, cover, reduce heat. Simmer 5 minutes. Stir in half & half, simmer until heated thoroughly. Top with croutons to serve.
Melt butter. Add oil, heat 2 minutes. Add onion, cook until golden brown. Add remaining ingredients. Simmer, stirring frequently. Cook until it forms a glaze, at low heat. Excellent with ribs or chicken.
Mix the first 4 ingredients together; spread on bottom of greased and floured 9 x 13-inch pan. Mix the cream cheese, 10x sugar and the last 2 eggs together. Spread evenly over cake mix. Bake at 350° for 30 to 35 minutes.
Wrap sausage with bacon after rolling in biscuits or crescent rolls. Sprinkle with brown sugar. Bake 30 minutes at 350°.
Mix curry powder, garlic salt, sugar, horseradish, onion and vinegar. Add sour cream and mayonnaise; blend well. Cover and chill several hours. Serve with small pieces of fresh vegetables.
Grease a 9 x 13-inch pan with vegetable shortening or vegetable spray.
Mix first 3 ingredients and let set in refrigerator overnight. Add the other ingredients. Mix together and serve.
Soak beans overnight; drain. Brown meat; drain. Combine all ingredients in a crock-pot and cook overnight or all day or put all ingredients in a pressure cooker and cook under pressure for 30 minutes. Let go down naturally.
In large Pyrex mixing bowl, put sugar and Karo; microwave on High for 4 minutes. Remove and stir. Add 1 teaspoon vanilla and butter and cook 2 minutes. Take out and stir in 1 teaspoon vanilla. Immediately pour on greased cookie sheet.
Boil on low heat raisins and 1 cup water until water disappears. Then add balance of ingredients. May add nuts, if desired. Bake in bread pan at 350° for 45 to 60 minutes. (This cake keeps very well.)
Cream together first 4 ingredients. Add eggs and vanilla. Sift together flour, baking powder and salt. Combine with sugar mixture; stir well. Add chocolate bits. Place in greased and floured 13 x 9-inch pan and bake at 350° for 20 to 30 minutes.
Combine sugar, water, lemon slices and cinnamon. Bring to a boil; cook 5 minutes, stirring constantly. Combine the juices and wine or cider. Bring to a boil and let simmer for 10 minutes. Combine both mixtures and heat together. Remove cinnamon sticks. Serve hot.
Combine first 6 ingredients. Sift dry ingredients. Add to first mixture. Drop by spoonful on greased cookie sheet. Press down with potato masher dipped in sugar. Bake at 375° for 10 to 12 minutes.
In a large pot, combine water, cabbage, bacon, carrots, leeks and dry potatoes with sauce mix. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes. Add cream of mushroom soup and cornstarch. Add frozen beans and simmer, covered, for 15 to 20 minutes more until beans are tender.
Mix soup and cheese. Cook broccoli to a rolling boil. Drain. Add soup and cheese. Cook rice. Saute chopped onion in butter. Mix all ingredients together. Top with Zesta cracker crumbs (1 cup). Bake casserole 1 hour at 325°.
Mix any old way, adding Raisin Bran flakes last. Fill muffin tins (or cupcake liners) 2/3 full. Bake at 400° for 12 to 15 minutes.
Peel and devein shrimp. Set aside while starting boiling water for pasta. Melt butter with olive oil in large skillet. Chop garlic and brown in skillet. Add shrimp to skillet; cook just until pink. Add wine and paprika; cook another minute or two. Drain cooked linguine and put in large bowl. Pour contents of skillet over linguine and toss.
Cook noodles in boiling water until tender; drain. Put in 2-quart casserole.
Cream sugar and butter. Add egg. Combine dry ingredients. Mix all ingredients together except kisses. Shape dough in small balls. Roll in sugar. Place on ungreased cookie sheet. Bake at 375° for 12 to 15 minutes. Immediately top with a kiss. Makes about 36 cookies.
Mix ingredients and press into greased pizza pan. Dough will be stiff. Bake at 375° for 15 or 20 minutes. Let cool.
Salt steak. Cut steak into bite size cubes. Flour cubes and brown in melted butter. Add garlic, onion and mushrooms. Brown slightly. Add pepper. Dissolve bouillon in water and add to mixture. Simmer until tender, about 1 hour. Shortly before serving, blend in 1/2 cup sour cream. Serve over rice or noodles.
Dissolve together yeast and lukewarm water. Using a mixer set at medium speed, beat in next 5 ingredients. Add 4 cups of flour gradually; mix will be runny. Slowly add as much of the remaining flour as possible, until too stiff to beat. Turn out onto a floured board and knead in rest of the flour. Knead until smooth. (Should take about 10 minutes.) Place dough in well-greased bowl and let stand until double in bulk, about 1 hour.
Cook pasta according to package directions. Meanwhile, in a large skillet, heat margarine and olive oil together on medium heat. Lightly saut garlic, shallots and scallions for 2 minutes. Add peas, fresh chopped basil and sage and saut for 4 minutes. Add hot broth and simmer; when pasta is done, drain and mix into sauce. Blend well and serve. Serves 6.
Combine flour and meal. Add remaining ingredients and stir well. Pour into greased iron skillet and bake on 250° for 1 hour or until golden brown.
Soak the dried fruits in the hot water at least 6 hours. Add remaining ingredients. Simmer over low heat 1 hour. Stir often to prevent scorching. Serve hot or cold with cream.
In saucepan or microwave, cook sliced squash and chopped onion in small amount of water until partially cooked. Drain. Combine soup, milk and sour cream. Add carrots, onion and squash. Combine stuffing mix and butter. Spread most of stuffing mix in 9 x 13-inch pan. Spoon squash mixture on top. Sprinkle remaining stuffing mix over top. Bake at 350° for 30 to 45 minutes. (If vegetable mixture seems dry, add more milk. The stuffing mix will absorb excess moisture.)
Soak meat in milk and Italian dressing mixed together. Let stay in this for 2 to 3 hours before cooking.
Add water and roast. Cook in crock-pot according to cooking directions. Remove roast when done and broth. Reserve 1 1/2 cups broth for cooker. Add onion, celery and green pepper to cooker and saute in a small amount of liquid. Add remaining ingredients and reserved broth. Shred roast with a fork, pulling into small pieces. Add to crock-pot and cook 1 to 1 1/2 hours on simmer. Serve on buns.
Mix cream cheese with sour cream, mayo and garlic salt. Using electric blender, chop shrimp cocktail. Add to cream cheese mixture. Blend thoroughly. Refrigerate until serving.
Cream the sugar and butter. Add the nutmeg, cinnamon, cloves and mace. Add molasses and milk. Add beaten egg yolks and mix well. Add the cherry juice, pineapple juice, flour, soda, vanilla, lemon extract and wine. Mix well. Mix together the currants, raisins, lemon peel, orange peel, citrus peel, pineapple, cherries, dates and walnuts and mix together with cake mixture. Add beaten egg whites last, folding them in. Bake in a 325° oven for 1 hour. Test for doneness. Bake longer, if necessary. Toothpick should come out dry.
Grease and flour (or spray) bottoms of 2 or 3 layer pans. Sift flour with sugar, baking powder and salt. Beat eggs and vanilla in large mixing bowl at high speed until thick and lemon colored. At low speed, add dry ingredients and mix thoroughly. Heat milk and butter in saucepan just to boiling. Gradually add to batter.
Melt margarine in pan or Corning Ware first. Then mix sugar, flour and milk in melted margarine. Add peaches, stirring them in. Let bake about 1 hour.
Mix all ingredients together in large mixing bowl. Pour into greased baking dish and press down. Set oven at 350° and bake for 45 minutes.
Combine all ingredients in a large casserole dish. Bake, covered, for 45 minutes at 350°.
Combine all ingredients, except coconut, in double boiler. Cook, stirring, until smooth. Stir in coconut. Spread in buttered pan and cool.
Prepare rice according to instructions on package. Add margarine; stir until melted. Add corn and soup. Combine all ingredients; bake at 350°. Remove from oven; sprinkle some cheese on top.
Cook ground beef and onions in skillet until browned. Place ground beef mixture in baking dish. Add Tater Tots. Combine soup and milk; pour over ground beef mixture. Bake at 350° for 30 minutes.
Saute onion and green pepper in butter. Add tomatoes and simmer 10 minutes with salt, pepper and Worcestershire. Add limas to mix. Layer in casserole, beans and cheese. Bake 20 minutes in 350° oven, uncovered.
Cook first 5 ingredients until thick (can hardly stir). Add peanut butter; let cool or make day before. Whip cream or Dream Whip; beat into the pudding mixture. Put a layer of pudding in bowl, then a layer of bananas and repeat. Top with chopped nuts.
Stuff each Brazil nut into each large date. Sift dry ingredients. Add to fruits and nuts. Add butter. Beat eggs and add carefully. Mix gently with hands.
Rinse both kinds of rice and cook them together with salt in 2 cups water. Meanwhile, steam the vegetables briefly, 2 to 5 minutes. Toss rice and vegetables and turn them into a shallow baking dish. Top with cheese and almonds. Cook under broiler until cheese melts. Serves 4 to 6.
Beat eggs. Add melted oleo, sugar and salt. Scald the milk and cool partly. When yeast has dissolved in the warm water, add milk to it, then add to egg mixture. Beat with beater. Add 3 cups flour; beat again. Now, I take a spoon and mix the rest of the flour in. Let rise until double. Roll out and spread with sugar and cinnamon. Cut and make into rolls. Let rise until double again. Bake at 350° until done. Grease top with butter, then frost. Eat and get fat!
Melt butter in electric skillet. Stir in seasonings. Blend well. Add dry ingredients; mix. Stir for 10 minutes over low heat, then cool.
Mix all ingredients, reserving 1/2 the onions. Spoon into casserole dish and top with onions. Bake at 350° for 30 minutes.
Lightly grease casserole. Mix first 6 ingredients and place chicken on top. Sprinkle chicken with onion soup; seal with foil and bake at 350° for 2 to 2 1/2 hours. Don't peek! A "never fail" recipe. Can be made ahead.
Place chicken in greased casserole. Add soup and sour cream mixture. Sprinkle 1 roll of Ritz cracker crumbs on top. Melt 1 stick margarine. Pour on top of cracker crumbs. Bake at 350° for 30 minutes. Double for 3-quart casserole.
Sift plain flour in large bowl. Take a quart size boiler and pour about half full of cane syrup. Add egg, cloves, allspice, ginger, cinnamon, soda, vanilla and salt. Add all of this to syrup mixture. Then work into flour with a big handful of shortening. Add mixture. Roll out dough about 1/4-inch thick. Cut in squares. Place on greased cookie sheet. Cook at 425° for 8 to 10 minutes until brown. Makes about 3 to 4 dozen. (Use homemade syrup if you have it.)
Mix cream cheese until smooth. Add orange extract, pineapple juice and Equal. Mix well. Refrigerate until served.
Mix cream cheese and pineapple juice together. Let Jell-O just start to gel. Mix cream cheese, Jell-O and pineapple. Pour into 7 x 9-inch glass pan. Spread Cool Whip and sprinkle nuts over top. Refrigerate until chilled.
Mix all together. Bake in a 9 x 13-inch pan at 350° for 1 hour or until brown.
Mix cocoa, sugar and flour together in pan. Add milk, just enough to liquify. Cook on medium heat. When it starts to thicken, add butter. If it's too thin, add some cornstarch. If it's too thick, add more milk. Pour over biscuits.
Combine ingredients and put in casserole dish. Top with bread crumbs if desired. Bake 30-35 minutes in a 350° oven, uncovered.
Beat butter at medium speed with mixer until creamy. Gradually add sugar, beating well. Stir in vanilla. Gradually stir in flour and pecans, mixing well. Cover and chill 1 hour.
Make cake following directions on box in 9 x 13-inch pan. Poke holes in cake with wooden spoon when it comes out of oven. Pour condensed milk and caramel over cake.