HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine sugar, syrup, salt and water in 2-quart boiler. Cook over high heat until mixture reaches hard ball stage.
Mix the brown sugar with the deer meat. Let set about 20 minutes. Add salt, pepper, soy sauce and the sesame oil. Mix well. Add the onions and garlic. Let marinate in refrigerator for at least 1 hour (can be kept for 3 or 4 days in refrigerator). Stir-fry in hot pan until meat is done. Serve over rice.
Mix sugar and cornstarch well. Add 1 1/4 cups boiling water and cook until thick. Remove from heat and add jello and red food coloring for more color. Mix well and let cool. Add grapefruit sections. Pour into baked and cooled pie crust. Add whipped cream before serving.
Line 2 pyrex dished with ice cream sandwiches. Pour amaretto over them. Spread a layer of cool whip over that, cover and freeze. Before serving, toast slivered almonds and sprinkle on top of cool whip.
Cream margarine and sugar. Add eggs, one at a time; beat until creamy, then gradually add flour and vanilla. Spread in medium size cookie sheet. Make 3-inch square markings with knife. Spoon 1 teaspoon pie filling in each square. Bake at 350° for 40 minutes.
Bake chicken in water until tender. Chop mushrooms, onions, garlic and green peppers. Add tomatoes, tomato sauce, bay leaf and 1 cup chicken stock. Cook on stove top 30 minutes. Cut chicken into pieces; combine with 1 cup stock. Bake 1 hour at 350°. Grate cheese; set aside. Cook spaghetti as directed. Layer in casserole the spaghetti, sauce and cheese; repeat, ending with cheese. Bake 1 hour at 300°. Sprinkle with paprika. Freezes great. Serves 10 to 12.
In a greased 12 oz. baking dish, combine broth, rice and parsley, salt and pepper. Cover and bake at 350 for 30 to 35 minutes or until rice is tender. Sprinkle with cheese. Bake 4 minutes longer or until cheese is melted. Yields 1 serving.
Combine Velveeta cheese and Ro-Tel tomatoes and peppers in a crock-pot or a large saucepan and cook on low setting. While the cheese and tomatoes are melting, cook and drain the sausage and hamburger meat. When the cheese mixture is melted, add in the hamburger meat and sausage. Season with cayenne pepper to taste. Serve with tortilla chips.
Soften cream cheese. Mix with Cheddar cheese, relish, salt and garlic powder. Mixture will be very stiff. Shape into ball or logs and roll in desired topping. Chill until firm and serve with crackers.
Cream butter and cheese. Add flour, pepper and salt. Blend thoroughly. Put through cookie press. Sprinkle with paprika and bake on greased cookie sheet at 350° for 15 minutes.
Let ingredients set for a while. Mix all together. Very tasty. Eat with pork rinds. Very tasty.
Cut off crust of bread. Roll bread with rolling pin until very flat. Mix Ricotta cheese with egg. Spread 2 teaspoons Ricotta cheese on each slice of bread. Roll up jelly roll style. Dip in butter. Roll in cinnamon sugar.
Mix above ingredients; spread on muffin halves. Bake at 350° for 15 minutes or until bubbly and browned. Sprinkle with parsley. Cut each half into quarters and serve warm.
Dissolve gelatin and sugar in boiling water. Add cold water. Pour into popsicle molds. Freeze for 2 hours or until almost firm; insert popsicle sticks. Freeze for 8 hours or overnight.
Brown meat and place in a baking dish. Cover with potatoes and spread soup over all. Some water may be added from time to time throughout baking to keep moist. Bake for 1 hour at 350°.
Mix ingredients and pour into 9 x 13 pan. Bake at 350° for 30 to 40 minutes.
Combine all ingredients until batter is smooth, but do not beat more than enough to remove lumps. Pour into well-greased popover pan (or muffin pan). Fill each cup 3/4 full. Put into cold oven set at 450°; bake 30 minutes. Don't open oven during cooking. Makes 9.
Drain juices from cans of fruit. Whisk pudding into juices. Add fruits, including cherries. Chill before serving.
Brown beef, bacon and onions together. Drain fat. Add remaining ingredients and mix together. Bake 40 minutes at 350°. A double recipe makes a 9 x 13-inch pan.
Sift flour, Sweet 'N Low, baking powder, salt and spices into mixing bowl. Combine egg, milk and shortening and add to dry ingredients. Blend until flour is moistened. Do not overmix. Batter should be lumpy. Fold in minced apples. Preheat oven to 400°. Line muffin pans with paper baking cups. Pour batter 2/3 full. Bake 20 to 25 minutes. If baking cups are not used, grease the muffin pans.
Preheat oven to moderate heat (375°). Have egg whites at room temperature. Measure sifted flour. Add 1/2 cup sugar; sift together 4 times. Combine egg whites, salt, cream of tartar and flavorings in large bowl. Beat with sturdy beater until moist peaks form. Add rest of sugar in 4 additions, beating until blended each time. Sift in flour mixture in 4 additions, folding in with large spoon each time. Turn bowl often. Pour into ungreased 10-inch tube pan. Bake at 375° for 35 to 40 minutes. Cool cake upside-down in pan resting on cake rack.
Bring water and margarine to a boil; take off heat and add flour and eggs, one at a time. Grease bottom of large cookie sheet and spread batter. Bake at 400° for 30 minutes. Cool.
Shake all ingredients in tightly covered jar. Refrigerate three hours. Shake before serving.
Saute onion, pepper and celery in butter. Blend in flour, garlic and pepper. Stir in broth, milk and water. Cook until thick. Add chicken and soy sauce. Pour into baking dish.
In a mixing bowl, stir together biscuit mix, cheese and pepper. Stir in beaten eggs just until mixture is moistened. Fold in zucchini. In a 10-inch skillet, melt the oleo over medium heat. Using 2 tablespoons of the mixture for each round, cook 4 rounds at a time about 2 or 3 minutes on each side or until brown.
Preheat oven to 350°. Grease 9 x 12-inch casserole. Saute onions and bell peppers. Add ground meat and sugar; cook until meat is done. Drain. Return mixture to skillet; add tomatoes and sugar. Simmer 15 minutes. Layer meat mixture and uncooked noodles into casserole. Begin and end with meat mixture. Top with mozzarella cheese. Cover and let stand for 30 minutes. Bake for 45 minutes.
Combine all ingredients except sweet potatoes. Cook over low heat for 5 minutes. Add sweet potatoes and cook 15 to 20 minutes, turning occasionally.
Mix ingredients in order given. Pour into a greased 10 x 15-inch pan. Score into 24 servings. Drop a teaspoon of pie filling in the center of each square. Bake at 350° for 30 to 40 minutes.
Boil noodles and drain. Place all items in glass cooking ware. Mix well and bake at 350° until hot throughout. Top with cheese and melt. Serves 4.
In large skillet over medium heat, cook chops in hot oil with onion 10 minutes or until browned on both sides. Spoon off fat. Stir in soup and water. Reduce heat to low. Cover and simmer 10 minutes or until chops are fork-tender, stirring occasionally. Yields 6 servings. Prep time: 3 minutes. Cook time: 30 minutes.
Put in large saucepan, salad oil, carrots and onions; let cook for 3 minutes. Then add uncooked rice; blend all evenly. Place mixture of rice, carrots and onions into a baking pan. Add chicken stock; stir well. Then cover with foil (be sure to cover tightly).
Combine and mix well flour, sugar, soda, cinnamon and salt. Make a well in center and add strawberries, oil and eggs. Mix by hand. Bake at 350° for 1 hour. Use two 4 x 8-inch loaf pans. The Birds Eye strawberries quick thaw pouches have the right amount of juice in with the strawberries. I also cut up the strawberries smaller.
Split franks lengthwise 2/3 deep. Fill slit with sauerkraut. Spiral wrap each frank with 1 slice of bacon and secure with toothpick. Grill or broil until bacon is well done. Delicious!
Heat corn oil in wok or large skillet. Add steak, onion, garlic and green pepper. Stir-fry for 3 to 4 minutes or until vegetables are tender crisp. Add picante salsa. Stir-fry for 1 minute or until salsa is heated through. Spoon 1/2 cup mixture onto each tortilla. Top with avocado and sour cream. Yield: 4 servings.
Halve avocados; remove pits and scoop pulp into a bowl. Add lemon juice, jalapeno, garlic, salt and pepper. Mash coarsely with a fork. Cover and refrigerate up to 3 hours.
Combine dry ingredients. Beat egg until fluffy light; add milk. Gradually add to flour mixture; beat until smooth, then add melted margarine. Pour on lightly greased griddle.
Mix together and press into 13 x 9-inch pan. Bake at 350° for 10 to 15 minutes or until lightly brown. Cool completely.
Mix dry cake mix, egg and butter. Pat onto pizza pan. Bake at 350° for 10 to 12 minutes. Let cool.
Cream sugar and shortening. Add beaten eggs. Dissolve soda in the hot water and add to the mixture with salt and vanilla. Add flour. Roll dough quite thin. Cut with cookie cutter. Put filling in one cookie and cover with another. Seal edges with fork and prick top several times.
In a mixer bowl, cream together sugar and butter. Beat in egg and vanilla. Combine flour, cinnamon, baking powder, lemon peel and salt. Add to butter mixture. Blend well. Cover and refrigerate 2 hours or until firm. Shape dough into small balls about 3/4-inch in diameter. Roll in cinnamon sugar to coat. Set cookies 1-inch apart on lightly greased cookie sheets. Bake at 350° for 10 minutes or until edges are lightly browned. Cool slightly on pans, then remove to racks to cool completely.
Slice squash thin. Place in buttered casserole dish. Slice peppers in small rings. Place over squash. Add chopped onion. Spoon about 2 tablespoons melted margarine over this. Spread cheese on top. Bake in a 350° oven for about 30 minutes.
Spread roll mix in 9 x 13-inch pan. Press dough against bottom. Bake as directed for 10 minutes. Allow to cool. Mix cream cheese, mayonnaise and Ranch mix, spread onto cooled dough. Spread on various raw vegetables. Press in a little. Sprinkle on Cheddar. Refrigerate 3 hours. Cut into bars.
Drain beans and add green pepper and onion. Set aside. Mix together remaining ingredients. Pour over bean mixture. Let stand overnight in refrigerator.
Microwave chicken until no longer bloody (about 5 to 8 minutes). Brown Rice-A-Roni in margarine as directed on box. Spread Rice-A-Roni in bottom of a 9 x 13-inch baking dish. Add chicken on top of rice. Add 1 to 1 1/2 cups water over rice and chicken. Sprinkle flavor packet from Rice-A-Roni over chicken. Bake for about 1 hour at 350° or until done.
Mix together the sugar and flour. Layer ingredients in order listed in casserole dish and bake at 350° for 30 to 35 minutes.
Cook the green beans, lima beans and peas as instructed on the packages. Salt to taste. Drain and mix together. Put in 3-quart casserole. Mix the remaining ingredients except the boiled eggs and cook for at least 5 minutes. Put sliced eggs in and then spoon over casserole and serve.
Cream the butter and sugar together until nicely blended. Add flour, a little at a time, until incorporated into butter and sugar mixture, kneading the mixture all the time. At point when flour is fully mixed, knead another 10 to 15 minutes. (Best to make this in cool weather.) Cut into half (the ball of flour mix). Flatten out onto cookie sheet about 3/4-inch thick. Flute the edges. Prick with a fork all over the top crust. Preheat oven to 400°. When the cookie sheet is put into the oven, reduce temperature to 325° and bake for 40 to 45 minutes. Remove from oven and cut into triangles. Sprinkle top with sugar. Put on cookie rack to cool.
Cut broccoli, cauliflower, carrots and celery in pieces. Cube cheese and pepperoni. Mix Italian dressing according to directions. Pour over vegetables, cheese and pepperoni. Let marinate at least 2 hours.
Beat pie filling and milk until very thick. Add sour cream and Cool Whip. Beat until very smooth and thick. Make layers with bananas, wafers and filling. Let stand overnight in refrigerator.
Preheat oven to 350°. Spray with Pam a 6 x 10-inch baking pan. Stack tortillas and wrap tightly in aluminum foil. Heat for 10 minutes. While tortillas are heating, spread 1/3 cup picante in bottom of pan. Combine cottage cheese, 3/4 cup Cheddar cheese and remaining ingredients. Mix well.
Combine jello, Kool-Aid and sugar. Add 8 cups boiling water. Stir until dissolved. Add ReaLemon and pineapple juice; stir. Add 1 gallon cold water. Put into (1 gallon) containers. Be sure they have wide openings. Freeze.
In a little olive oil, brown chicken. Add tomatoes, garlic, rosemary, salt and pepper. Cook at a simmer at least one hour. The longer, the better! Serve on a bed or rice.
Dissolve Jell-O in the boiling water. Add sugar and stir until dissolved. Add the cold water, Hi-C and lemon juice.
Mix all ingredients together, put in refrigerator. Chill overnight. Take out 10 to 15 minutes before serving.
Measure juice into a large saucepan. Add pectin and stir well. Bring to a hard boil. Add sugar, stir until dissolved. Bring to a rolling boil and boil hard for 2 minutes. Remove from heat, skim, and pour into hot sterilized jars. Cover with melted paraffin or seal.
Mix water and jello to dissolve. Mix cake, eggs and oil. Slowly beat in jello. Pour into greased 9 x 13-inch pan. Bake at 350° until done. Mix the orange juice and powdered sugar; mix well. Pour over cake; return to oven for about 5 minutes.
Mix together the sugar, Hershey's cocoa, Karo and milk in a pan. Boil at a rolling boil for 3 minutes. Remove from stove; set pan in cold water. Add vanilla and margarine. Beat with electric beaters until it starts to thicken. Beat until thicker for fudge.
Beat first 3 ingredients with electric mixer until stiff. Fold in fruit cocktail and chopped nuts. Serve on sliced angel food cake and top with a cherry.
Having thawed your turkey, remove all wrappings, neck and giblets. Cover the turkey, inside and out, with seasonings. Use paprika last. Place turkey in plastic bag and place in refrigerator overnight.
Cook and drain noodles. Mix soup with vegetables and turkey in a casserole. Add noodles and seasonings and mix thoroughly. Sprinkle the cheese and bread crumbs on top. Arrange butter on top of the crumbs in small pats. Cook in preheated 375° oven for 45 minutes or until crumbs are crusty on top. This is delicious!
Steak should be cut in serving pieces. Salt and pepper. Place in bottom of crock-pot. Sprinkle dry onion soup over all. Cook on low for 8 hours, or high for 4 to 6 hours. Makes perfect brown gravy. Serve over rice.
Bake potatoes for 1 hour at 350°. Cut potatoes into half lengthwise and then spoon out. Mix potatoes with other ingredients and refill potato shells. Mix with paprika. Bake at 350° for 30 minutes.
Drain salmon, reserving liquid. Flake salmon and mash round bones. Saute onion and celery in butter in large saucepan until onion is tender. Stir in flour. Add bouillon cubes, water and potatoes. Bring to boil. Cover and simmer for 15 minutes or until potatoes are tender. Add salmon, including liquid, bones and skin. Stir in milk, corn, dill weed, salt and black pepper to taste. Heat well.
Beat the cream cheese, sugar, milk and peanut butter. Fold in beaten heavy cream; add to mixture. Swirl hot fudge topping with a knife into mixture. Freeze.
Cook raisins in 1 cup water for 10 minutes. Drain and cool. Mix together brown sugar, margarine, oatmeal, soda and flour. Put half this mixture in 9 x 13-inch pan. Mix egg yolks, sour cream, sugar and cornstarch and cook until thick, stirring constantly. Add raisins and vanilla. Pour over crust. Sprinkle remaining oatmeal mixture on top. Bake at 350° for 25 to 30 minutes.
In large bowl, beat egg whites until soft peaks form. Add yolks and honey; beat well. Stir in milk, rum and vanilla. Chill. Just before serving, fold in whipped cream and pour into glasses. Sprinkle with nutmeg.
Mix rice, peppers, celery, onion and chicken broth and bake at 350 degrees for 40 minutes. Add cream of mushroom soup, mushrooms, and almonds. Bake 40 more minutes.
Mix the first 3 ingredients and set in refrigerator. Mix the last 3 ingredients well. When Jell-O mixture partially sets, combine pineapple mixture. Stir well and place in refrigerator to set.
Entice hubby to smoke whole salmon on smoker. Chill. Whisk together the sauce in the order given. Marinate a few hours to improve flavor. Can thin with vinegar, if needed.
Combine sugar, flour and cocoa. Add milk. Cook until thick. Add butter and vanilla. Delicious over hot biscuits.
Grease and flour 9 x 12-inch baking dish. Combine cream cheese, sugar and eggs in large bowl. Mix well. Line baking pan with 1 package Pillsbury cookie dough, sliced. Make sure dough is close together. Fill with cream cheese and top with second package Pillsbury dough, sliced. Bake at 350° for 1 hour.
Mix all ingredients, except tomatoes, in bowl. Make a tomato bowl by cutting through the tomato 3 times to the bottom core. Spread open the tomato; spoon in tuna salad. Serves 2. Serve with unsalted crackers.
Mix all ingredients together. Mixture fills 3 small frozen pie shells or two deep dishes. When baked, cool and spread Cool Whip topping on each. Bake 45 minutes at 350°.
Combine first 3 ingredients and blend well. Spread firmly over bottom and sides of an ungreased 7 x 11-inch pan. Bake at 375° for 15 minutes. Remove from oven. Combine remaining ingredients and blend well. Spread over baked crust. Return to oven and bake for 15 more minutes. Remove from oven and cool. Cut into bars.
Combine flour, salt, pepper and paprika in brown bag. Add dove; shake. Brown in shortening in iron skillet or other type. Remove. Place in circle in casserole. Wash rice; add boiling water. Cook until water is absorbed.
Preheat oven to 350°. Wash apricots and soak with raisins in apple juice for 1 hour. Steam sweet potatoes until tender. In a small saucepan, combine tapioca with apricots, raisins and juice. Let mixture stand for 5 minutes. Bring to boil over medium heat; stir often. Remove from heat. Add brandy (optional) and cool for 20 minutes. Cut cooked sweet potatoes into 1/2-inch slices. Mix with applesauce. Place this mixture in a 1 1/2-quart dish. Pour the apricot-raisin sauce over the top. Bake, uncovered, for 30 minutes. Makes 6 servings.
In small skillet heat margarine until bubbly. Chop up mushroom stems and onions, put in margarine until margarine is soaked up by onions and mushroom stems. Add cooked spinach, rice, cheese (grated works best), salt and pepper. Stir until cheese melts. Stuff large mushrooms. Place mushrooms in pan and add broth to bottom of pan. Cook 20 to 25 minutes at 400°.
Melt the butter and heat the oil in a saucepan. Add Prosciutto, asparagus, mushrooms, carrot and zucchini. Stir. Cover and cook over moderate flame for 5 minutes. Add the onions, peas, basil, salt and pepper. Increase heat until mixture boils. Then reduce to simmer and cook, covered, another 4 to 5 minutes. Pour mixture over hot pasta and mix gently. Sprinkle with parsley and grated cheese. Serves 3 to 4.
Cook butter and brown sugar until bubbly. Beat eggs; add vanilla, flour, baking powder and salt. Add brown sugar mixture. Add coconut and nuts. Pour in 12 x 7-inch glass pan. Bake at 350° for 30 minutes, or until done.
Put brown sugar in top of double boiler. Cut up 3 to 4 slices of bread in squares. Put on top of brown sugar. Then beat eggs. Stir into milk and vanilla. Pour over the bread and sugar. Don't stir. Cook over water slowly for about 1 1/2 hours. When done the sugar forms a syrup in the bottom of mixture. Very easy and good to make.
Melt first 3 ingredients in microwave. Put cereal in bowl; pour melted ingredients in bowl. Mix well. Put powdered sugar in paper bag; add cereal mixture and shake bag well. Put in airtight container to store.
Combine sugar, syrup, peanuts and salt in a 2-quart casserole dish. Stir well. Microwave on High 8 to 9 minutes. Mixture will be light brown. Add butter and vanilla. Blend thoroughly. Microwave on High 1 to 3 minutes until mixture reaches hard crack stage. Stir in soda quickly. Pour onto greased cookie sheet. Cool 1 hour. Break. Store in airtight container.
Combine cake mix with applesauce, eggs and flavoring. Mix well. In another pan, toss nuts and fruit with flour to coat. Stir fruit and nuts in cake mixture; mix well. Put mixture in a Bundt cake pan or in two 9 x 5 x 3-inch loaf pans. Bake at 250° for about 1 3/4 hours or until cake test is done. Take from oven and pour wine over cake and wrap immediately with plastic wrap.
Melt oleo; stir in flour. When smooth, slowly add milk and salt. Continue cooking and stirring until thick (making a sauce). Layer asparagus, eggs, pimento, cheese, onion flakes and sauce; repeat for second layer and sprinkle corn flakes on top. Bake at 350° for 30 minutes. Serves 8 (about 80 calories per serving).
Cook bacon and onion in large skillet over medium heat, stirring often, until bacon is crisp. Remove bacon and onion with slotted spoon, reserving 1/4-cup drippings in pan. Drain bacon and onions on paper towels; set aside. Combine sugar and vinegar; pour into reserved drippings and bring to a boil. Add beans; cook over medium heat until thoroughly heated, stirring occasionally. Spoon into a serving dish; top with bacon and onions. Yield: 8 servings.
Mix together all at once. Chill. Roll into 1 to 2-inch balls. Bake on cookie sheet at 300° for 25 to 30 minutes.
Cream shortening, sugar and eggs; beat with mixer. Add coloring. Sift flour, salt and cocoa. Add alternately with buttermilk. Beat after each addition on medium speed. Add vanilla; mix and stir in last, without beating the vinegar, with soda dissolved in it. Pour into 3 round 8-inch pans, greased and floured. Bake at 350° for 30 minutes.
Combine and cook in large soup pot. Simmer 3 to 4 hours.
Place rhubarb in unbaked pie shell. Beat egg yolks, flour and margarine together. Slowly stir in milk. Add sugar and lemon juice, mixing well. Beat the 2 egg whites until stiff and fold into mixture. Pour over the rhubarb. Bake in 450° oven 10 minutes. Reduce heat to 350° and bake 40 to 45 minutes longer. This pie does not need a top crust as the egg whites make a delicious topping.
Preheat oven to 350°. Combine first six ingredients; set flour mixture aside. Combine pumpkin and applesauce; set aside. Beat sugar and margarine in a large bowl at medium speed of a mixer until well blended (5 minutes). Add egg whites and vanilla, beat well.	Add flour mixture to sugar mixture mixing alternately with pumpkin mixture, beginning and ending with flour mixture. Pour batter into 12 cup bundt pan coated with cooking spray. Bake for 50 minutes or until wooden toothpick comes out clean. Cool cake in pan for ten minutes, then remove from pan.	Combine brown sugar, rum and milk in a small saucepan; cook over low heat until brown sugar has dissolved.	Remove sugar mixture from heat and add powdered sugar stirring with a whisk. Spoon glaze over warm cake.
Mix all ingredients together in a bowl. Serve with fried seafood or salad. Makes about 1 pint.
Mix salad dressing and juice. Dice unpeeled apples. Mix with celery and nuts. Fold in dressing. Keep refrigerated.
Cream sugar and margarine. Add eggs and blend. Add flour, baking soda, nuts and bananas. Blend well. Stir in cranberry sauce. Pour into Bundt pan. Bake 1 hour and 10 to 15 minutes at 325° or until toothpick comes out clean. Cool in pan for 10 minutes. Better the next day. Freezes well.
Cream sugar and butter. Add eggs and jam. Beat thoroughly. Sift flour, measure and sift with baking soda, salt and spices. Add alternately with milk to first mixture, beat thoroughly. Pour into well-oiled pan. Bake at 375° about 45 minutes. Use brown sugar icing.
In double boiler, melt together the butter and marshmallows. In large saucepan, cook the milk and sugar. Boil hard for 8 minutes, then fold the marshmallows carefully and add the chocolate chips. Stir until melted and quickly add the nuts and beat until creamy. Pour into buttered pan and mark in squares. Cool and cut.
Brown meat in oil. Add celery and onions. Cover with water. Simmer until tender. Thicken juice from sprouts and vegetables with cornstarch mixed with the juice. Add soy sauce, brown sugar and vinegar. Add sprouts and vegetables and meat. Heat through and pour over rice or noodles. Amounts can be varied to individual tastes.