HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a heavy, deep 3-quart saucepan over medium heat, add sugar, corn syrup, candies, water and food coloring. Bring to a boil. Cook without stirring about 20 minutes or 290°. Meanwhile, insert skewers into apples part way through each of them. Grease a cookie sheet. When syrup is ready, remove pan from heat and swirl apples in hot syrup to coat completely. Work fast so syrup doesn't harden on you. Place them on cookie sheets to cool. If syrup does harden before you're finished, just place it back on the stove for a few minutes on a low flame. Cool apples for 1 hour before serving.
Cream butter and sugar, add eggs (1 at a time). Add pineapple juice and flavorings. Mix well. Add half flour ingredients. Mix other half flour with chopped fruits and nuts. Mix all together. Pour into greased and foiled tube pan (grease pan then line with foil) and grease again. Bake at 275° for 3-4 hours.
Broccoli, carrots, cauliflower, green or red peppers or radishes are good vegetables to use.
In a saucepan, combine granulated sugar and cornstarch. Add water, egg yolk and butter. Cook and stir until thickened and bubbly; cook 2 minutes more. Remove from heat. Stir in lemon juice. Pour into baked crust. Top with sliced berries. In small mixer bowl, beat together cream cheese and powdered sugar. Fold in the 1/3 cup coconut. In another bowl, beat whipping cream to soft peaks; fold into cream cheese mixture until combined. Spread on top of the berries. Sprinkle with the toasted coconut. Chill 4 hours or overnight. Makes 8 to 10 servings.
Mix together. Brown pork chops. Place in roaster and cover with sauce. Double for more than 5 persons. Bake at 325° to 350° for 2 hours. Also good with chicken.
Mix together eggs, oil and sugar. Add zucchini, vanilla and pineapple. In another bowl, sift flour, salt, soda, cinnamon and baking powder. Add to first mixture, then add chopped nuts. Bake in two loaf pans at 325° for 30 to 60 minutes.
Split Twinkies lengthwise. Place, cream side up, in a single layer in 9 x 13-inch cake pan. Cover with pineapple with juice. Slice bananas. Spread whipped topping. Place in refrigerator until chilled. Serve.
Empty gravy and mushroom soup into large pot with 3 cans of water. Heat. Mix beef, crumbs, onion, egg, parsley, salt, pepper, ginger and nutmeg; mix well. Form into meatballs. Roll into flour.
Mix all. Put in large casserole. Cook 3 hours, covered, in a 300° oven.
Brown onions. Add bell pepper and mushrooms, season with Worcestershire and Tabasco. Simmer for a couple of minutes. Then add stewed tomatoes and tomato sauce and simmer 20 minutes. Add peeled shrimp and simmer 10 to 15 minutes more. Serve over yellow rice. Feeds 4 to 6 people.
Combine shortening, sugar and salt. Add beaten eggs and blend. Dissolve yeast in 3 teaspoons warm water. Add 1 cup warm water and 2 cups flour; mix well. Add rest of flour; mix. Knead until smooth. Put dough back into clean bowl; cover and let rise 3 hours. Roll out dough; spread with soft butter. Sprinkle cinnamon and brown sugar. Roll up and slice into cinnamon rolls.
Make a cream sauce in the top of a double boiler using butter, flour and milk. Cut cheese into small pieces. Add to sauce. Cook and stir until cheese melts. Add garlic powder, salt, mustard, tomato paste and 2 teaspoons lemon juice. Poach scallops for about 10 minutes in water to which you have added 1 teaspoon lemon juice. Add 1/2 cup of the broth to cream sauce. Saute mushrooms in a small amount of butter and add to sauce. Drain scallops. Add to sauce. Add shrimp to sauce. Add imitation crab meat to sauce. Heat 10 to 15 minutes.
Bring sugar and sour cream to a boil. Boil for 1 minute, stirring constantly. Remove from heat. Stir in vanilla and as many nuts as sugar and cream will cover. When coating begins to set, spread on cookie sheet to cool.
Toast bread and butter 1 side of each slice. Place lettuce leaf, 2 slices turkey, 1 slice cheese, 1 slice tomato and 1 teaspoon mayonnaise on 1st slice of toast. Top with another slice of toast and layer remaining ingredients. Top with 3rd slice of toast. Cut in half diagonally.
Melt butter. Mix all ingredients except wax and chips together. Mix with hands and make into cookies. Melt wax and chips over low heat in double boiler. Dip cookies and place on wax paper until dry.
Boil rice until tender. Cool. Mix rice, pudding and Cool Whip together. Divide into dessert dishes (optional). Sprinkle with cinnamon and sugar or top with crushed walnuts and top with cherry. Enjoy.
Mix together and pour in two unbaked pie shells. Bake at 350° for 50 minutes or until done.
Soak quail in salt water overnight. Dip quail in flour. Fry in oil. Serve with biscuits and quail gravy.
Mix together flour, 2 cups sugar, eggs, pineapple, baking soda, 1 tsp. vanilla and the pinch of salt. Bake at 350 degrees for 40 to 50 minutes.
Mix all ingredients together; store in refrigerator in covered container for 2 days. Serve.
Dissolve gelatine in cold water; add boiling water, sugar, crushed pineapple and lemon juice. Chill until partly gelled. Whip 2 envelopes of Dream Whip (make sure your bowl, beaters and milk are very cold). Add to gelatine mixture. Flake angel food cake into very small pieces. Put 1/2 of flaked cake into a 9 x 13-inch pan; place 1/2 of gelatine mixture over cake. Add last 1/2 of cake pieces and remaining gelatine mixture. Prepare last envelope of Dream Whip. Spread on top. Cover with coconut; chill overnight. "Nuts and cherries can be added on top if desired."
Boil broccoli until tender; drain. Add soup with milk and cheese. Mix together the Bisquick and butter. Put on top of broccoli mixture. Bake 20 minutes at 350°.
Cook wild rice in four cups of salted water for about 45 minutes until tender. Cook brown rice in 2 3/4 cups salted water until tender. Saute onion, celery, parsley and mushrooms in small amount of oil until onions are translucent. Add crawfish, two cups of water and roux. Simmer for about 25 minutes to make a thick gravy, while stirring frequently and seasoning to taste. Add green onions and cooked rice. Stir well. Cut core out of bell peppers, then stuff center with crawfish mixture. Place in dish with small amount of water in the bottom; cover and bake in oven at 350° for about 30 minutes.
Brown beef in skillet; drain. In large pot or crock-pot stir in chili mix, ground beef, water, tomatoes, and beans, onion. Bring to a boil, stir in chili powder, salt, pepper, and simmer for 45 minutes. Makes 15 to 20 servings depending on size of bowl.
Cook cake according to package and let cool, then take a spoon and punch holes in the cake and pour the Coco Lopez over the cake. Spread Cool Whip over the cake and sprinkle coconut over the top.
Heat oil in frying pan. Add spaghetti and rice. Cook until spaghetti is browned (only takes a minute). Add garlic, onions, broth, water (with bouillon cubes dissolved in it), salt and pepper to taste. Cook over low heat about 30 minutes until liquid is gone. Garnish with parsley.
Soften cream cheese with corn liquid as needed. Mix all together and put in baking dish. Top with buttered bread crumbs. Bake at 350° for about 30 minutes.
Beat cheese with egg until thoroughly blended.	Add onion and salt. Mix well. Toast 20 to 24, 1 3/4 inch rounds of whole-grain bread on one side.	Heap cheese mixture on the untoasted side of the bread.	Broil for about one minute or until brown and puffy. Sprinkle with paprika. Serve hot.	Yield: at least 20.
Preheat oven to 400°. Grease a 13 x 9 x 2-inch baking pan. Cook beef and onion. Drain. Stir in soup, vegetables and milk. In a separate bowl, mix water and baking mix. Spread into baking pan. Pour beef mix over batter and sprinkle Cheddar cheese on top. Bake 30 minutes.
Beat eggs and milk together, then add to dry ingredients which have been sifted together. Beat vigorously, add sour cream and baking soda. Beat well. Stir in cherries. Bake at 350° for 30 to 45 minutes until set.
Sift together flour, baking powder, sugar, salt and cocoa. Add milk, melted shortening and vanilla. Mix only until smooth. Add nutmeats. Mix lightly and turn into greased pudding pans to a depth of 1/2-inch.
In heavy, large skillet, saute onion in oil for 5 minutes. Add okra and cook until okra ceases to rope (about 15 minutes). Add tomatoes and continue to cook, covered, about 10 minutes. Add shrimp and seasoning and continue to cook, covered, for about 15 minutes. Serves 4 to 6.
Scald milk until bubbles form around edge. Remove from heat. Add sugar and salt. Stir until dissolved. Stir in half and half, vanilla and whipping cream. Cover and refrigerate for 30 minutes. Stir in crushed to chilled mixture. Freeze. Makes 1 gallon.
Place bread in a greased 1-quart baking dish. In a bowl, whisk egg and milk. Stir in the brown sugar, butter, cinnamon, nutmeg and salt. Pour over bread. Sprinkle with raisins. Bake, uncovered, at 350° for 30 to 35 minutes or until a knife inserted near the center comes out clean. Serve warm with ice cream. Yields 2 servings.
Around each chicken breast, wrap 2 slices dried beef and 1 slice bacon. Put in baking dish. Mix sour cream and cream of mushroom soup together; spoon on top of each breast until all is used. Bake at 250° for 3 hours. Serve on rice.
Thoroughly combine cornmeal, brown sugar and salt. Stir gradually into boiling water; stir in oil. Cool until lukewarm (about 1/2 hour). Soften yeast in the warm water. Stir into cornmeal mixture. Add whole wheat and rye flours; mix well. By hand, stir in enough white flour to make a moderately stiff dough. Put on a lightly floured board; knead 5 to 10 minutes until smooth and elastic. Shape into a ball. Place into a lightly greased bowl, turning once to grease surface. Cover and let rise in a warm place until doubled (1 hour). Punch down. Turn out on lightly floured surface. Divide in half. Cover. Let rest 10 minutes. Shape into 2 loaves and put into 2 greased 9 x 5 x 3-inch loaf pans; cover and let rise in warm place until almost doubled (1/2 hour). Bake at 375° for about 45 minutes. If bread browns too fast, loosely cover with foil after 25 minutes. Remove from pans; cool.
Let cheese and margarine stand until room temperature. Mix well. Add the green chilies and mix well. Then add the corn and mix well. Place in an ovenproof dish and cook at 350° until bubbly.
Whip butter and margarine until smooth. Add yolks and whip. Add powdered sugar and whip. Whip whites until stiff in another bowl. Add flour to mix and fold in whites just until mixed. Put more than half in another bowl to remain white. Add spices to smaller half. Grease and flour 2 round pans. Spread 2 tablespoons of brown batter and bake 5 to 10 minutes at 250°. Immediately spread 1 to 2 tablespoons of white batter and broil with door open until light brown. Continue, alternating colors, broiling and spreading immediately. Do one pan at a time if you can't alternate the two. Cool on rack. Slice off edges. Store in foil. Cut in wedges.
Wash zucchini. Cut lengthways into quarters. Cook in microwave about 5 minutes. (Cover with plastic wrap.) Cut zucchini into bite size cubes and add to onion. Stir together cheese, Accent, salt and pepper. Add to vegetables and stir in beaten eggs. Melt butter and add to bread crumbs; put on top of mixture. Bake at 350° for 30 to 45 minutes or until a knife, when inserted in the center, comes out clean. Makes 4 to 6 servings.
In a 1-quart casserole dish, layer the ingredients. Do not stir. Bake at 350° for 1 hour, uncovered.
Beat eggs; add sugar and oil. Mix flour, soda, salt and cinnamon. Add to egg mixture with buttermilk. Add Raisin Bran and mix well. Store in refrigerator in large bowl with cover. Bake as needed in cupcake cups in 375° oven 18 to 20 minutes. Batter keeps 6 weeks.
Mix sugar, Crisco and eggs until blended. Sift dry ingredients together except soda. Add soda to buttermilk. Add flavorings to egg mixture. Add buttermilk to egg mixture, then add dry ingredients. Beat well. Pour in well-greased and floured tube pan. Bake at 325° for 75 minutes.
Drain the cut beans, yellow beans and lima beans. Add all bean ingredients together. Brown and drain sausage and add. Add rest of ingredients. Bake at 325° for 3 hours.
Wash Mushrooms thoroughly. Separate the caps from the stems. Place caps upside down in serving dish. Finely chop remaining stems; set aside. Mix Crabmeat, Bread Crumbs, chopped Mushroom stems, Salt, Pepper, and Lemon Juice. Use a melon scoop or teaspoon to scoop out stuffing. Fill each cap. Once all caps are filled place under broiler for up to 5 minutes or until stuffing browns. If an electric stove the broiler setting would be high.
Melt margarine. Mix all ingredients together. Leave enough cheese to sprinkle on top of casserole the last 5 minutes of baking. Put in 9 x 13-inch casserole dish and bake at 350° to 400° for approximately 1 hour.
Sift together the flour, sugar and soda. Bring to a boil the margarine, syrup, water and Crisco. Mix together the buttermilk, eggs and vanilla and add. Mix all ingredients until smooth. Bake in a 9 x 13-inch pan at 350° until done. Cover cake with glaze while it is still warm.
Drain pineapple, reserving juice; set aside. Cut chicken into bite size pieces. Saute chicken in margarine. Add bouillon and carrots. Cover and cook until carrots are tender. Combine reserved pineapple juice, brown sugar, cornstarch, vinegar and soy sauce. Add mixture to chicken and carrots. Cook until thickened. Before serving, add pineapple, onion and green pepper. Cook until heated. Serve over rice. Yields 6 servings.
Heat beets in liquid, drain well. Add other ingredients. Bring to boiling point. Remove from heat and let cool.
Mix together egg yolk, cream cheese, vanilla and 1 cup sugar. Stretch 1 package crescent rolls to bottom of 9 x 13-inch pan. Spread mixture over dough. Stretch 2nd package crescent rolls over mixture. Beat egg whites until frothy. Brush over top of dough. Combine 1/2 cup sugar, cinnamon and nuts. Sprinkle on top. Bake at 350° for 30 minutes.
Mix Cool Whip with already prepared pudding; set aside. In medium saucepan, mix powdered sugar, cocoa and milk; cook until bubbly and set aside. Melt butter and pour over the graham crackers. Refrigerate, covered, these three mixtures overnight. Next day, layer alternately in a 13 x 9-inch pan, the graham cracker mixture on bottom, then the pudding and Cool Whip mixture, and end with a graham cracker layer. Pour cooked cocoa mix over the top.
Heat the oven to 350°. Combine all the ingredients. Place in 2-quart casserole. Bake, covered, 50 minutes. Makes six servings.
Preheat oven at 350°. Whip egg whites until foamy. Add sugar and salt gradually. Beat until it forms a high peak, fold in chips and nuts. Cover cookie sheet with aluminum foil. Drop by teaspoon onto cookie sheet. Place in oven and turn off heat. Leave in oven for 4 hours.
Simmer ground beef, onions, tomatoes, sauce and garlic for 20 minutes. Mix half of the macaroni with half of the sauce and pour into large baking pan (spread small amount of sauce in pan first). Spread half of 1 pint of sour cream over this and top with 1 package of shedded Provolone cheese and 1 package of shredded Mozzarella cheese. Mix remaining sauce and macaroni; pour over sour cream and top with remaining sour cream. Sprinkle remaining shredded Mozzarella cheese over this and bake for 35 to 45 minutes at 350°.
Combine first 6 ingredients. Pour over flank steak, covering both sides. Cover steak with onion rings and marinate in a closed container overnight. Remove onion rings and enough marinade to make it easy to grill. Grill for 6 minutes on each side. Slice thin, on the diagonal.
Combine egg whites, dry milk and ice water. Beat until stiff peaks form. Add Sugar Twin and vanilla. Beat until peaks again. Fold in pecans, cracker crumbs and baking powder. Bake at 350° for 15 to 20 minutes. Makes 8 servings. Contains 120 calories per serving. Diabetic Exchange: 1 fat or 1 bread.
Cut sausage into 3 to 4-inch long pieces, then brown in small amount of oil; cook well. Remove sausage, then saute onion and bell pepper until onion is clear. Place sausage, onion, pepper and mushroom in a 3 to 4-inch deep baking dish. In a saucepan, mix the tomato sauce and paste together; heat until hot and season to taste with garlic, oregano, salt, pepper and parsley. Pour mixture over sausage and bake at 350° until bubbling. Remove and cover with the shredded cheese. Return to oven until cheese begins to brown. Served over spaghetti or your favorite pasta.
Cook onion in butter (can use margarine) in a large pot over low heat until tender. Add curry powder. Cook 1 minute, stirring constantly. Stir in chicken and remaining ingredients; bring to a boil. Reduce heat and simmer 5 to 10 minutes, stirring often. Yields about 7 cups.
Butter or spray baking dish with Pam. Bake at 350° for 1 hour. Layer each vegetable until you fill your baking dish. Top with bacon and 1/4 cup water. Salt and pepper to taste. Uncover after 1 hour and bake for 15 minutes or until you feel the bacon is crisp.
Cook fresh vegetables with cooked meat for about 10 minutes. Add canned vegetables, reserving liquid from one can. Add cornstarch and soy sauce to liquid, then add to vegetables and meat. Cook only until thick. Serve over noodles or rice while hot. Serves 6.
Mix shortening and sugar in a large bowl. Cream well. Add egg and molasses. Mix well. Add remaining ingredients. Mix well. Chill 1 hour.
Sift the dry	ingredients. Add the liquid until the mixture will drop easily from spoon. Drop by tablespoonful in to boiling chicken stock or any other stew or stock you would like. Cover tightly and let boil 15 minutes. Do not remove cover during that time.
Blend softened cream cheese with cottage cheese. Add sour cream. Blend in the rest of the ingredients. Chill 1 hour.
Cook ground beef and onion in a large skillet until meat is brown and onion is tender; discard pan drippings. Add chili powder, cumin and salt; stir well. Cook meat mixture over low heat 10 minutes. Spoon meat mixture into a 13 x 9 x 2-inch baking pan. Layer beans, tortillas and cheese over meat mixture. Pour tomato liquid over cheese; chop tomatoes and spread tomatoes and chiles over cheese. Spread soup over all. Cover and refrigerate overnight. Bake, uncovered, at 350° for 1 hour. Yields 8 to 10 servings.
Cook and stir hamburger, onion and garlic in 3-quart saucepan until hamburger is light brown; drain. Stir in tomatoes with liquid, celery, chili powder, salt, sugar, Worcestershire sauce, red pepper sauce and kidney beans. Heat to boiling; reduce heat. Cover and simmer 1 hour. Makes 10 servings. Also works well in crock-pot (all day) on low.
Cut bread into cubes; spread half on bottom of greased casserole. Mix chicken, celery, onion and mayonnaise; spread over bread cubes and cover with remaining bread. Beat eggs; add to milk and pour over chicken. (Important: Cover with waxed paper and refrigerate overnight.) Next day, spread chicken soup over all and sprinkle with grated cheese. Bake 1 hour at 300°. Serves 8 to 10.
Take ice cream out of freezer and let set out while toasting first 3 ingredients, so it will be very soft. Melt stick of butter in large jelly roll pan and toast first 3 ingredients for 30 minutes in 300° oven. Toss every 10 minutes until evenly browned. Remove and add brown sugar until well combined. Put 1/4 of mixture aside. Press rest of mixture in bottom of buttered 9 x 13-inch pan. Slice ice cream and spread in bottom of pan evenly. Sprinkle remaining mixture over ice cream. Freeze. Remove from freezer 10 minutes prior to serving. Serves 16.
Chill milk. Dissolve jello in hot water. Chill until partly set. Whip until light and fluffy. Add lemon juice and sugar. Whip milk and fold into jello mixture. Line bottom of pan with crumbs. Pour in jello mixture. Sprinkle with remaining crumbs and chill.
Mix all together and put in muffin pan. Bake at 350° until lightly brown. Makes 6 muffins.
Bake pie shell; leave to cool. Add milk (as needed), 1 teaspoon lemon juice and the powdered sugar. Whip until creamy. Fold in Cool Whip until completely blended into mixture. Pour mixture into baked pie shell. Place the blueberries, 1 teaspoon lemon juice and 1 cup granulated sugar over heat. Cook until mixture is hot throughout. Cool. Pour blueberry mixture over cream cheese filling already poured into pie shell.
Combine all ingredients in order and mix well. Pour in well-greased 10-inch pie pan. Bake 45 minutes to 1 hour at 300° until golden brown.
In 4-quart microproof casserole, combine all ingredients except parsley. Cook covered on High (maximum power) 20 minutes. Stir. Cook on 50 (simmer) 20 to 25 minutes. Let stand 5 minutes. Discard bay leaf. Divide parsley into individual serving dishes. Ladle hot soup over parsley. Serve immediately with crackers or hard rolls.
Mix the cream cheese and sour cream together. Spread in bottom of two cake pans. Cover with shredded lettuce, chopped onion, green pepper, tomato and grated Colby cheese. Serve with taco chips or crackers.
Microwave chocolate and margarine in large microwavable bowl on high speed 2 minutes or until margarine is melted. Stir until chocolate is completely melted. Stir in sugar until well blended, then add the eggs and vanilla until mixed. Mix in flour until well blended. Stir in nuts. Spread in greased 13 x 9-inch pan. Bake at 350° for 35 to 40 minutes. Cool in pan. Cut in squares. Yields 24 brownies.
Mix beef, onion, crackers, salt, pepper, 1/2 cup tomato sauce and egg. Form a round loaf. Mix remaining tomato sauce, vinegar, mustard and brown sugar; pour over meat loaf. Pour 1/2 cup water around edge of meat loaf. Bake at 350° for 1 hour.
Prepare and wash peppers. Cut in rings. Put in pan, cover with water and bring to boil. Boil at least 2 minutes. Take out and place pepper rings in ice water. Let cool and pat on towels to drain. Place in jars. Bring the sugar and vinegar (per pint) to a boil and pour over peppers and seal at once.
Combine egg whites, sugar, and salt. Beat in rest of ingredients one at a time. Blend well and chill for 20 minutes. Preheat oven to 350. Do just 2-3 cookies at a time. Drop slightly rounded teaspoon full of thick batter for each cookie on a greased cookie sheet. Spread the dough very thin using the back of the spoon, make rounds about 3 inches in diameter. Bake for 5 minutes or until edges turn light brown. Place on wire rack. Working quickly place a fortune in each cookie, fold opposite sides together, crease crosswise at the center of the straight edge to form a flattened side, then bend backward to form the traditional shape. Cool in muffin tins to hold shape. Yields 4 dozen.
Cut steak into 1/8-inch thick slices. Combine remaining ingredients in small bowl. Place meat in slow-cooking pot. Pour sauce over meat. Cover pot. Cook on low for 6 to 8 hours. Serve with rice. Makes 5 to 6 servings.
*Suggest 6 green onions, broccoli florets, red and green pepper.
Saute chicken and garlic in oil until lightly browned, about 4 minutes. Stir in peppers and mushrooms. Cook and stir until crisp-tender, 2 to 3 minutes. Combine water, cornstarch and soy sauce in small bowl, stirring until smooth. Stir into chicken mixture. Add ginger and bouillon cube. Cook over medium heat until mixture thickens and comes to a boil. Cook 1 minute. Spoon over rice and sprinkle with nuts. Makes about 4 servings.
Cook rice in water for 20 minutes. Add milk and simmer for 20 more minutes. Add sugar and salt. Continue simmering until creamy. Do not give up, it may take a while. Remove from heat and add vanilla. Sprinkle cinnamon over top and serve either warm or at room temperature. Very delicious!
Rinse beans. Heat beans and water to boiling; boil gently 2 minutes. Remove from heat; cover and let stand 1 hour or soak overnight. Add remaining ingredients. Heat to boiling. Reduce heat; cover and simmer 2 or 3 hours. (Add water, if necessary.) Remove ham bone. Trim meat from bone; add to soup. Season to taste. Makes 7 (1 cup) servings.
Mix dry ingredients with the shortening, cutting it in until mixture is the size of peas. Beat the egg, water and vinegar with a fork. Add to flour mixture; mix well. Form into a ball. Divide ball into four (4) pieces. Each piece will roll to make one (8 or 9-inch) pie crust. Unused portions may be wrapped and stored in refrigerator for a week or freezer about 1 month.