HumbleIntelligence/food-ner-1-Million huggingface dataset:
Boil sugar, Karo and water to thread stage; when you raise your stirring spoon, it strings down. Pour in peanuts and stir and cook until peanuts are lightly brown; add butter. Stir until melted and add soda. Stir. Pour while foaming into greased cookie sheet pan. The sooner you pour after adding the soda, the more it foams. Don't spread with spoon.
Combine oil and sugar. Beat in eggs. Sift together dry ingredients and add to egg mixture. Fold in vanilla, apples and pecans. Bake in a 9 x 13-inch pan at 325° for 55 minutes. Cool and ice with Vanilla Cream Cheese Icing. Cake will keep moist and fresh for days.
Measure juice and cinnamon candies into saucepan. Mix 1/4 cup sugar from measured amount and fruit pectin in small bowl. Stir mixture into juice in large pot. Add margarine. Bring mixture to full rolling boil on high, stirring constantly. Stir in remaining sugar. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat; skim off any foam. Fill jars to within 1/8-inch from top. Wipe jars clean. Screw bands tightly. Invert jars 5 minutes, then turn upright or follow water bath method.
Beat eggs and all other ingredients. Pour into unbaked pie shell. Bake 50 minutes at 350° or until done.
Prepare apples. Butter a deep pan. Mix 1/4 cup sugar with cinnamon. Roll apples in cinnamon sugar. Place in pan. Sprinkle remaining sugar mixture over apple slices.
Mix first five ingredients together; add enough water to make a nice, full pie. Dot with butter. Bake in moderate oven at 350° until set.
In a medium bowl, combine all ingredients. Serve in sour dough or pumpernickel bread by taking the insides of the bread out and using the bread parts for dipping.
Place turkey or chicken in a 9 x 13-inch baking dish. Layer egg slices on this. Blend broth and soup in a saucepan and bring to a boil. Pour broth and soup mixture over meat and egg slices. Mix margarine (melted), flour, milk and pepper and pour over ingredients in baking dish. This mixture will not be smooth. Bake at 425° for 30 minutes or until crust is browned. (You can add 1 can mixed vegetables, drained.)
Coat a large nonstick skillet with cooking spray. Add sausage and cook 5 minutes or until browned on all sides. Remove sausage and set aside. Add chicken to skillet and cook 7 minutes on each side or until chicken is done. Remove chicken from skillet and let cool, then shred chicken and set aside.
Mix together ingredients and marinate chicken all day. Cook at 350° for 1 hour or until chicken is tender. Serve with rice.
Spray 2 sets miniature muffin tins with nonstick cooking spray. With 3-inch cookie cutter, cut won ton skins into circles. Place one circle in each muffin cup, molding it to the cup. Spray lightly with additional nonstick cooking spray. Bake in preheated 350° oven 7 to 8 minutes or until golden. Remove from tins and place on cookie sheets. In medium bowl, combine cheese, chilies, chives or green onions and cumin. Mix well. Fill each won ton cup with 2 teaspoons cheese filling. Top with two olive slices. Bake in preheated 350° oven 10 minutes or until bubbly. Serve warm. Light recipe.
Steam broccoli in saucepan until tender; drain. Combine with cheese, mayo, onions and eggs in bowl. Mix well. Spoon into buttered baking dish. Bake at 350 degrees for 45 minutes.
About 2 1/2 hours before serving, preheat oven to 375°. Remove giblets and neck from inside chicken. Rinse chicken with water and drain well. Sprinkle chicken with paprika. Pull neck skin under back; lift wings and fold under back to secure neck skin. Tie legs and tail together. Place chicken in 6 or 7-quart Dutch oven or roasting pan. Pour on undiluted chicken soup. Cover and bake for 45 minutes.
Preheat oven to 350°. Mix all ingredients together well. Drop spoon-size balls onto cookie sheet. Bake for about 12 minutes.
Mix chopped vegetables, salt and sugar; simmer until it begins to thicken. Add vinegar and spices; cook until it becomes a thick sauce. Pour into hot jars and seal. Process jars 10 minutes in boiling water bath.
Grease a 10-inch tube cake pan or a Bundt pan. Heat the milk, shortening and 1/4 cup water until very warm, about 120°. Shortening does not need to melt. Blend 1 1/3 cups flour, the sugar, salt and dry yeast in a large mixing bowl. Blend warm liquids into flour mixture. Beat with an electric mixer at medium speed for about 2 minutes, scraping the sides of the bowl occasionally. Gradually add 2/3 cup of the remaining flour and the eggs; beat at high speed for 2 minutes. Add the remaining flour and mix well. Batter will be thick, but not stiff.
Cook spaghetti. Mix with other ingredients. Reserve 1/2 cup cheese to sprinkle on top of casserole. Bake 1 hour in 350° oven. I place foil over top of casserole to keep cheese from browning too fast. Remove foil last 15 minutes of baking time. Makes 6 servings.
Pour mixture into 2 well-greased and sugared loaf pans. Bake at 350° for 45 to 50 minutes or until done. Cool in pan 10 minutes before removing.
Peel and grate zucchini. Add sugar and pineapple. Stir until mixture goes together. Cook together. Let boil until zucchini looks done, about 10 to 15 minutes. Remove from heat. Add jello and stir good. Add to jars while hot and seal.
Saute the onions and celery in butter. Combine all ingredients except cracker crumbs. Add butter to cracker crumbs until crust (top). Bake at 350° for 30 minutes.
Melt butter in an oblong pan. Press in graham cracker crumbs, then start layering with chocolate chips, butterscotch, coconut and walnuts. Pour Eagle Brand milk on top. Bake at 325° for 30 minutes. Cool. Cut into squares.
Melt chocolate. Add oil, sugar and eggs; mix well. Combine flour, baking powder and salt. Mix into chocolate mixture. Add nuts. Spread in greased 9 x 9-inch pan. Bake at 350° for 30 to 35 minutes.
Cook asparagus in water 3 minutes. Drain and cool. In bowl, combine sugar, soy sauce and sesame oil. Add asparagus; toss and chill 2 hours. Serves 4.
Combine sugar, vinegar, turmeric, mustard seed and celery seed and bring to boil. Drop in cucumbers and let come to a boil. Pack in jars and seal.
Put all ingredients, but butter, in a large bowl and mix together. Put in pie shell; put dots of butter on top of the apple mixture. Add top pie crust and cut slits in it. Bake at 400° for 45 minutes. Take out of oven and cool.
Blend flour, nuts and oleo. Press into a 9 x 13-inch pan. Bake at 350° for 20 minutes and cool.
In a saucepan, bring to a boil 1 teaspoon salt, 1 teaspoon pepper, 1 tablespoon water, 3/4 cup white vinegar, 1/2 cup Wesson oil and 1 cup sugar. Pour cooled mixture over vegetables and refrigerate 4 hours.
In a stew pot, brown meat well in a small amount of vegetable oil (including bone) with onions and garlic. Add cinnamon, salt and pepper. When ingredients are well brown, add 3 cups of water. Reduce heat and simmer over low heat for 1 hour or until meat can be cut with a fork and broth is reduced.
Chop broccoli fine, also stems after peeling. Add onion, sunflower seeds, raisins and bacon. Mix mayonnaise, sugar and vinegar together. Pour over veggies. Mix well. Refrigerate overnight.
Preheat oven to 425°. In large mixer bowl, combine all ingredients except pastry shell; mix well. Pour into pastry shell. Bake 15 minutes. Reduce oven temperature to 350° and continue baking 35 to 40 minutes. Cool and garnish as desired.
Wash and dry spinach. Fry bacon and crumble. Combine oil, vinegar, mustard, garlic and parsley. Add salt and pepper. Just before serving, toss all together.
Preheat oven	to 350°. Boil sweet	potatoes until tender. Peel the potatoes, slice each lengthwise and place in foil-lined	baking	dish. Layer the potatoes and dust each layer with salt,	brown sugar, butter and cinnamon. Add the Karo syrup	to the top layer of potatoes. Bake in a 350° oven for 1 3/4 hours, or until syrupy. Add marshmallows and place under broiler until brown.
Chop chicken and mix with half cheese, onions and olives. Place 2 tablespoons on tortilla shells. Roll up and line in a pan, 13 x 9-inch or 15 x 10-inch Pyrex dish.
Cook hamburger and onions until done. Drain. Add taco seasoning mix according to directions on package. Warm beans in microwave until soft and pourable. Layer dish on cookie sheet with tortilla chips, beans, hamburger and then add as much grated cheese as desired.
Melt butter and chocolate chips together in a large saucepan and add other ingredients. Drop by teaspoons on cookie sheet and bake 8 to 10 minutes at 350°. Makes about 40 to 50. Don't overbake.
Mix together and put in buttered 9 x 13-inch pan. Bake at 350° for 45 minutes or until brown on top.
Mix all together and bake in preheated oven at 400° for 45 minutes.
To each box of jello, add 1 cup boiling water and 1 package unflavored gelatin (in 3/4 cup water).
Mix flour and margarine. Add nuts and press into pan. Bake at 350° until lightly browned, 15 to 30 minutes. Cool. Press cream cheese with sugar and fold into Cool Whip. Spread over crust. Spoon on pie filling; spread to edges. Refrigerate overnight to let flavors blend. Serves 10.
Rinse and pat dry Fish. Place fish in a glass casserole dish. Pour 1/2 to 3/4 of the Salsa Sauce covering the Fish. Cover and bake at 350 for 30 minutes or until fish is done.
Prepare 2 cups sliced okra in cornmeal, salt and pepper. Coat okra in meal mixture. Cut enough kernels from cooked corn to make a cup. Cook and stir pork and onion in skillet until pork is golden. Stir in okra. Cook 3 minutes. Stir in tomatoes and corn. Cover and simmer until corn is tender, 10 to 15 minutes. Stir in pepper.
Sift dry ingredients together. Add remaining ingredients and stir only until blended. Drop by tablespoon into deep fat (350°) and fry for 2 to 3 minutes or until golden brown. Drain on absorbent paper. Makes 18 hush puppies.
Cook celery and onion in butter until crisp and tender, but not brown. Blend in soup and milk. Add tuna (drained) and pimento.
Roll mixture into balls in confectioners sugar while hot. Bake at 325° for 45 minutes.
Preheat oven to 350°. Boil chicken until done, then debone the chicken. Place chicken in glass casseorle dish. Pour both soups over top of chicken. You'll need to smooth it over the tops evenly.
Cream margarine, Crisco and sugar. Add eggs one at a time, beating often. Add flour and milk alternately. Stir in vanilla. Bake in lightly greased and floured tube pan at 300° for 1 1/2 hours or until done.
Cook broccoli as directed. Saute onions and celery in margarine and add to drained broccoli. Add Cheez Whiz, undiluted soup and rice and stir together. Pour into 9 x 13-inch pan and top with lightly buttered cracker crumbs. Bake at 350° until brown and bubbly, about 30 minutes.
In large mixing bowl, combine ingredients and blend well. Form into small balls, about 1-inch in diameter. Arrange half the meatballs in a single layer in a microproof baking dish. Cook, uncovered, on 90 (Saute) 5 to 6 minutes. Place in chafing dish to keep hot. Cook remaining meatballs and add to chafing dish. Serve hot. Use toothpicks to spear meatballs and dunk in Curry Dipper. These may be prepared in advance and reheated just before serving on High (Maximum power) 2 to 3 minutes. Makes about 60 meatballs.
Sift dry ingredients. Add onion. Add egg, milk, then stir lightly. Drop by spoon into deep fat 360 degrees. Makes about 2 dozen.
Preheat oven to 350°. Brown hamburger and onion in a skillet. Combine all ingredients in a very large container except for the stuffing mix and margarine; mix well. Pour half of the mixture into each of 2 casserole dishes. Cover with stuffing mix and margarine. Freeze one casserole for later and bake the other at 350° for 35 to 45 minutes. Makes enough for 2 casseroles.
Saute pecans in butter. Mix other ingredients together. Top with pecans and bake for 15 minutes at 350°. Serve warm.
Drain peas and beans. Marinate peas, beans, celery, onion and pepper in mixture of oil, sugar, salt and vinegar.
Brown beef, onion, Tabasco sauce, Worcestershire sauce, salt, pepper, and garlic salt. Drain. Add tomato sauce and water. Cook on low. Cook and drain macaroni. Add cream cheese and sour cream to macaroni while hot. Layer meat mixture, noodle mixture, ending with meat. Top with Mozzarella cheese and bake at 350° for 15 to 20 minutes.
Combine first 7 ingredients, stirring well. Drop mixture by tablespoonfuls into hot oil (375°). Cook until golden brown, turning once. Drain on paper towels; serve immediately. Yields 1 dozen fritters.
Brown hamburger, drain. Mix taco seasoning and 1/4 cup water. Turn down to simmer for 10 minutes. Mash up nachos in your plate. Put cheese in microwave and heat until hot. Spoon out hamburger over nachos and pour hot cheese on top.
Mix well. Put into loaf pan or casserole dish. Cover with foil and bake at 350° for 30 to 40 minutes or until done.
Place pork chops in baking dish. Pour tomato sauce over chops. Add oregano and garlic. Cover with aluminum foil and cook 1 1/2 hours at 300°. Fifteen minutes before removing from oven, place cheese slice on top of each chop.
Combine lightly. Pour into buttered casserole dish. Cover with more crumbs and cheese. Bake at 350° for 20 minutes or until brown.
*To make this bread in half the time, substitute 2 packages quick-rise active dry yeast for regular dry yeast. Cut the rising times in half and bake as directed.
Mix and form ingredients into strawberries. Green hull is sugar, milk and green food coloring.
Saute crackers in 1 stick margarine; set aside. Mix slightly thawed potatoes and 1 stick melted butter in a 9 x 13-inch pan. Add all remaining ingredients. Top with crackers. Bake, uncovered, for 1 hour at 350°.
Combine clams, onion and garlic on stove; simmer 15 minutes. Turn off heat. Add butter, Tabasco, parsley, oregano and lemon juice and mix. Add bread crumbs and pieces of white bread until it starts to firm up. Layer, in large dish, clam dip and Swiss cheese, alternating layers. Heat until bubbly.
Cut tips off wings. Split in half. Marinate in mixture overnight. Bake on cookie sheet at 350° and turn once.
Drain beans. Combine vinegar, sugar and oil, and heat slightly to dissolve sugar. Cool. Add beans and herbs to vinegar mixture. Marinate overnight.
Beat egg whites with vinegar and salt until foamy. Add sugar gradually, beating until stiff. Spread over bottom and sides of pie shell, sealing to edge. Bake 10 to 20 minutes or until golden brown; cool. Spoon pie filling over meringue. Garnish with whipped cream just before serving.
Batter: In a bowl, mix cake mix, pudding mix, oil, eggs and water, making sure not to overmix.
Brown hamburg in 8-quart kettle. Drain off fat. Add broth, onion soup mix and tomato sauce. Bring to a boil. Add vegetables. Cook on low for 30 minutes. Cook macaroni separately and add to the soup. Makes 8 to 10 servings. May be frozen.
Stir with fork. Add flour to make stiff. Roll out and dry, then cut in strips.
In microwave-safe bowl, melt 8 tablespoons butter and unsweetened chocolate; cool slightly. In mixing bowl, beat 2 eggs, sugar and vanilla. Add the chocolate mixture; mix until blended. Gradually beat in flour. Spread into 9 x 13 inch pan. Bake at 350° for 15-20 minutes.
Beat egg in cup and then add enough water with egg to make 1 cup. Cut shortening into flour and salt. Add egg and water and mix together. Makes enough pie dough for about four pies.	Easy to roll.
In a pressure cooker, over moderate heat, cook the onion and garlic in oil until tender. Add the carrots, celery, butternut squash, acorn squash, potato and turnip. Cook for a few minutes until just beginning to soften. Toss in the turmeric, coriander, cumin and chili pepper. Add the broth, tomatoes and zucchini. Seal pressure cooker and cook over high heat until steam flows steadily. Turn heat down so that steam keeps a constant stream. Cook for 4 minutes. Cool pressure cooker under running cold water and release steam. Open cooker, return to stove, add chick peas and heat through. Serve over rice, if desired. Serves 6.
Mix all ingredients for 2 minutes. Grease Bundt pan and sprinkle sugar lightly in bottom of pan, and also on top of cake batter. (It makes a light crunchy texture.) Bake at 350° for 1 hour.
Pour into an 8 x 4 x 2-inch loaf pan. Bake at 350° for approximately 45 minutes.
Boil sweet potatoes in skins. Peel, quarter and arrange in casserole dish. Stir 1/2 cup orange juice into cornstarch, stirring until smooth. Heat rest of orange juice, butter, orange rind and sugar, stirring until sugar dissolves. Pour in cornstarch, stirring until thickened. Add a pinch of salt and food coloring. Pour over sweet potatoes.
In bottom of a 9-inch square baking dish, place a layer of potatoes. Sprinkle lightly with flour, salt and pepper. Place a layer of sausage and sprinkle with cheese. Continue layering until pan is full (usually 3 layers). Pour milk into dish. Cover with foil and bake at 350° for 1 hour and 15 minutes until potatoes are done. Remove from oven and let stand 15 minutes before serving.
Combine dressing, dry onion soup mix and preserves. Pour over chicken parts which have been placed skin side up in a large shallow baking dish. Bake at 350° for 1 hour 10 minutes, basting occasionally with pan drippings. Serve hot with plain or yellow rice and the sweet and sour sauce.
Mix pineapple and pudding together. Fold in Cool Whip and remaining ingredients. Chill.
Brown ground beef and drain fat. Add chopped onions and pepper. Cook until tender. Stir in remaining ingredients.
Put cake mix, shortening, egg and cold water into a bowl. Mix until well blended. Stir in nuts, candies, raisins or whatever fruit and flavoring is desired. Drop by small spoonfuls on ungreased cookie sheet. Bake at 375° for about 10 minutes or until lightly brown.
Cut muffins in 4 pieces. Mix ingredients and spread on muffins. Bake at 375° until bubbly.
Coat chicken with the lemon pepper (coat almost black) and garlic powder. Coat real well (one side only). Wrap with bacon. Brown in greased skillet (until bacon is crisp). Put in greased baking dish. Cover with foil. Bake at 350° for 20 minutes.
Trim stem end on squash. Boil until almost done. While boiling, saute onions in butter. Crumble corn bread crumbs in onions. Add salt and pepper to taste. Drain squash; cool slightly. Cut in half. Scoop out centers. Mix squash centers with corn bread mixture. Place squash halves in pan. Place thin slice of Cheddar cheese in squash boat; add corn bread mixture. Brown in oven at 375°. Remove, add another slice of cheese on top and broil until cheese melts. Enjoy!
Beat egg whites stiff but not dry. Gradually beat in 1/2 cup sugar, blending well. Beat egg yolks, water and vanilla together until thick. Slowly blend in remaining 1/2 cup sugar.
Cook broccoli and drain. Arrange in an 11 x 7-inch pan. Place chicken on broccoli. Mix soup, mayo, curry powder and lemon juice and pour over chicken and broccoli. Combine bread crumbs and melted butter and top mixture. Bake at 350° for 30 minutes.
In a large bowl, combine beans, cucumber, tomatoes, onion, basil and parsley. Add vinegar and olive oil and salt and pepper to taste. Toss to blend. Let stand 1 hour.
Cook and stir onion in hot margarine until tender. Add broth, lemon juice and garlic powder. Bring to boil. Stir in rice. Return to boil. Reduce heat to low; cover and simmer 5 minutes. Remove from heat. Stir in green beans, almonds and dill; cover. Let stand 5 minutes. Serves 6.
Mix and press the first 4 ingredients into a 9 x 13-inch pan. Bake at 350° for 15 to 20 minutes. Let cool.
Brown ground beef and drain. Gently mix together with cream-style corn. Pour into lightly greased casserole dish. Salt and pepper to taste. Spoon mashed potatoes atop meat mixture. Top with pats of butter or margarine. Bake 30 minutes at 350°. Sprinkle with cheese and bake 5 more minutes, uncovered. Sprinkle with parsley and serve immediately.
Mix all ingredients except bacon and onion. Place in casserole or baking dish. Mixture should be soupy. Cover mixture with onion slices, then with bacon. Bake at 300° uncovered for 1 hour. Cut off heat and leave for another hour.
Wash and rinse clams. Steam in 1 inch boiling water 8 minutes or until all are open. Remove meat; mince coarsely and set aside. Retain water and shells. Make stuffing according to instructions, except substitute clam juice for water. Add 1 tablespoon Durkee's hot sauce, dash of sage and 1 tablespoon sherry. If using some bought clams and juice, add at this time. Salt and pepper to taste.
Mix peanut butter, sugar and butter. Chill. Roll into small balls. Melt chocolate and paraffin in double boiler. Dip balls into chocolate.
Mix ingredients together; pour into large greased pan. Bake at 350° for 1 hour or more, until knife comes out clean.
Cook and drain 2 packages frozen chopped broccoli. Add oleo, eggs, cheese, mayonnaise, onions, mushroom soup and water chestnuts. Put in casserole. Top with crushed Ritz crackers. Bake on 350° for 20 to 25 minutes.
Slice beef wieners into narrow coins and saute. Add Sloppy Joes mix and simmer until reduced. Serve on a hamburger bun with a slice of cheese on top and pickles or/and onions on the side. Serves 6.
In large bowl, gently fold all ingredients together. Put in greased casserole. Bake at 350° about 45 minutes. Add 3 1/2 ounce can French onion rings. Bake another 5 minutes.
Beat together cream cheese, sugar and milk. Fold into Cool Whip, then fold in the cake pieces. Spread entire mixture into 9 x 13-inch pan. Cover with 1 can cherry pie filling and refrigerate overnight.
Cook apples and water until soft in a tightly covered pot. Takes about 10 minutes. Mash apples when they are soft. Add sugar, cornstarch, salt, cinnamon and lemon juice to the apples. Beat the eggs slightly in a large bowl. Add the apple mixture to the eggs. Blend well. Pour into pie shell. Bake at 350° for 1 hour or until knife inserted in the end comes out clear.
Soften gelatin in 1/2 cup cold water; set aside. Drain pineapple, reserving juice. Add enough water to juice to make 1 cup. Bring pineapple juice mixture to a boil; remove from heat and stir in softened gelatin. Chill mixture until consistency of unbeaten egg white. Prepare whipped topping mix according to package directions, omitting vanilla. Fold 1 cup topping into gelatin mixture (reserve remaining topping for other uses). Gently fold next 5 ingredients and pineapple into gelatin mixture. Pour into a lightly oiled 4-cup mold. Chill until firm. Unmold on serving tray. Garnish with additional cherries, if desired. Yields 8 servings.
Sprinkle pork chops with salt and pepper; brown both sides in oil. Remove chops and drain on paper towels. Reserve drippings in skillet. Add onion to skillet; saute until tender. Stir in rice, tomatoes, salt, sugar and mustard; add pork chops and bring to boil. Reduce heat; cover and simmer about 30 minutes or until rice is tender.
Arrange dried beef on bottom of greased crock-pot. Wrap each piece of deboned chicken with a strip of bacon and lay on top of the dried beef. Mix the soup and sour cream together; pour over chicken. Cover and cook on low 8 to 10 hours (high 3 to 5 hours). Serve over hot buttered noodles. Serves 6 to 8.
In a saucepan, dissolve cornstarch in water. Stir in condensed milk and egg yolks. Cook and stir until thick and bubbly. Remove from heat. Add margarine and vanilla. Cool slightly. Slice and arrange two bananas on bottom of pie shell. Pour filling over this. Cover and chill 4 hours. Spread top with whipped cream and slice remaining bananas and garnish top of pie.
Layer in baking dish, Tater Tots on top. Bake 1 hour at 350°.
Combine all ingredients and bake at 350° in casserole until done (about 40 minutes).
Combine lemon soda and grapefruit juice in a shaker with ice. Strain into a martini or cocktail glass. (For an extra-dry drink, use 1 teaspoon grapefruit juice.) Makes 1 serving.
Mix together graham cracker crumbs, confectioners sugar, nuts and oleo. Press into bottom of 9 x 13 pan. Beat rest of ingredients until smooth; place in 9 x 13 pan and bake for 20 minutes at 350°. Remove from oven and cool. Spread 1 can blueberry pie filling over baked mixture, then spread whipped cream with sugar added, on top of pie filling. Chill for 2 hours; cut into squares and serve. Very rich!
Sprinkle cabbage with seasonings and mix well. Keep chilled. Combine milk, lemon juice or vinegar and onion. Pour over cabbage before serving.