HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine sugar, milk and butter in a heavy saucepan and heat to boiling over medium heat. Stir constantly and cook for 6 minutes. Remove from heat and add chocolate chips and marshmallows; stir until mixture is smooth. Stir in nuts and cherries. Pour into a buttered 8 x 8 x 2-inch dish and let stand until set. Cut into squares.
Melt butter; toss in onion and hamburg. Stir until browned. Add rest of ingredients. Cover; cook over low heat 45 minutes.
Cook squash and onion in boiling water until tender. Drain, mash and drain again. Add butter, beaten egg yolks, cream of mushroom soup, salt and pepper. Beat egg whites until stiff. Fold into squash mixture. Place mixture in a buttered 2-quart casserole dish. Top with Ritz cracker crumbs. Sprinkle with Parmesan cheese. Bake in a 350° oven for 30 minutes. Makes 6 servings.
Cook margarine and brown sugar together until blended. Cool. Add eggs and flour. Stir each in well. Add vanilla and pecans. Cook at 350° for 30 to 35 minutes. Cut in squares while still warm.
Melt oleo in 9 x 12-inch pan in 400° oven. Mix together all the other stuff. Spread on top of oleo. Bake 30 to 40 minutes until toothpick comes out clean.
Drain peas and corn; add pimento, pepper and onions. Mix salt, pepper, sugar, oil and vinegar and pour over vegetables; mix well. Will last several days in refrigerator. Great with steak and baked potato.
Chop broccoli. Melt butter in 9 x 13-inch dish, then add all the other ingredients to dish. Bake at 350° until bubbling good, about 30 minutes.
Lay chicken wings in a 9 x 13-inch pan. Mix sauce and pour over wings. Cover and marinate for 4 hours or overnight in refrigerator. Bake 1 1/2 hours at 350°. Turn wings several times while baking. Serve warm.
Put bread in 9 x 14-inch pan. Top with sausage and cheese. Mix eggs, milk and mustard; pour over bread, sausage and cheese. Cover with foil and refrigerate overnight. Next morning, mix soup and mushrooms and pour on top. Bake 1 1/2 hours at 300°.
Mix cake mix as directed on box. Fill cupcake papers 1/2 full. Mix cream cheese, egg and sugar in small bowl. Add chocolate chips. Place 1 tablespoon of mixture on top of cake mix in papers. Bake as directed for cupcakes on back of cake box.
Heat oven to 350 degrees. In large mixing bowl combine all ingredients except peanuts. Beat at low speed, scraping bowl often, until well mixed (2 to 3 minutes). By hand, stir in peanuts. Drop by rounded teaspoons 2-inches apart onto greased cookie sheets. Bake 8 to 12 minutes or until lightly browned.
On cookie sheet or large baking dish, spread bean dip. Add layer of avocado and lemon juice on top of beans. Add layer of sour cream and mayo mixture (mayo, salt, pepper and taco seasoning). Layer olives, onions, tomatoes and cheese. Serve with nacho chips.
Mix together ground beef, tomatoes and green chilies, bread crumbs, egg, onion and salt. Shape into loaf in shallow pan using wet hands. Bake in preheated 375° oven for 1 hour. Sprinkle cheese on top. Return to oven until cheese is melted. Makes 4 servings.
Rinse the turkey with cold water. Remove and discard all visible fat. Pat turkey dry with paper towels. Place the celery, carrots, onions and thyme in a roasting pan. Place the turkey on top. Rub the skin with the oil. Loosen the skin and slice the garlic and herbs under it. Rub skin with lemon juice.
Mix soup mix, sour cream, mayonnaise, spinach (drained well) and water chestnuts (optional). Chill well. Serve with pumpernickel bread or sourdough bread, cut in cubes or with crackers.
Combine in crock-pot on low for 6 to 8 hours. Serves 8 to 10.
Combine all ingredients in a large bowl; blend well. Place in a wide-mouth jar and put lid and ring on it.
Place cut okra in baking pan or dish. Season with salt, pepper and garlic to taste. Add chopped onion, bell pepper and celery. Sprinkle with flour and fry on low heat until onion is limp. Add corn and tomatoes and continue cooking on low heat for about 30 to 45 minutes. Stir frequently to prevent sticking.
Preheat oven to 350°. Prepare rice as directed on package. In large casserole dish, layer rice, tuna and half of the chips. Heat soup with water just until boiling. Pour over tuna and rice combination. Mix well to make sure all ingredients are moist. Cover with remaining chips. Cook for 45 minutes at 350° or until top is golden brown.
Put the first 3 ingredients together in bowl. Beat the eggs separately; add to dry mixture. Mix until well blended; may have some lumps. Pour into a 9 x 13-inch pan, greased and floured. Bake at 350° for 35 minutes. Let cool. Top with Cool Whip to serve.
Preheat oven to 350°. Combine flour, baking powder and salt. Beat together the butter, sugar and egg until light and fluffy. Add flour mixture to butter mixture and mix until well blended. Add vanilla and almond extracts and mix well. With hands, form dough, about 1/2 tablespoon at a time, into crescents or S-shapes. Place cookies 2 inches apart on cookie sheet. Put on middle rack of oven and bake 15 to 18 minutes or until barely brown on edges. Remove from cookie sheet and cool 5 minutes. With a flour sifter, sift powdered sugar over cookies.
Mix all together and season with salt and pepper. Dot with buttered bread or cracker crumbs. Bake at 350° about 1 hour or until center is set.
Mix oleo, sugar and chopped dates. Cook on low heat for 3 to 5 minutes until melted together. Add to hot mixture the Rice Krispies and pecans. Let set 30 minutes to cool. Roll in small balls. Roll in confectioners sugar.
Cook all in double boiler 20 minutes, stirring occasionally. Cool and stir in 2 teaspoons vanilla. Store in fridge in small stainless steel covered saucepan. When needed to heat up, return to saucepan, then back to fridge until next time.
Cook squash and onion together and then combine margarine, milk, cheese, flour and eggs. Bake at 350° for 35 minutes.
Mix together well and pour into a 9x13 pan. Bake 1 hour to 1 1/2 hours at 375 degrees or until potatoes are done. (I only use 4 oz cheese).
Melt margarine in pan. Pour 1/2 of margarine over stuffing mix. Set aside. Saute onion in remaining margarine. Thaw spinach and squeeze dry. Combine all ingredients, except stuffing mix. Pour into baking dish. Top with stuffing mix. Bake at 350° for 30 to 35 minutes.
Peel the onions. Cut them into thick slices between 1/4 and 1/8 inch in thickness. Separate the slices into rings, using only the larger ones for frying. Keep the rings that are to be fried dry.
Fry turkey with onion and drain. Add Ragu sauce and simmer 20 minutes. Boil noodles and mix all together.
Mix together. Bake chicken until almost done; pour sauce over chicken. Takes about 1 hour at 350°.
Preheat oven to 350°. Place cubes in buttered 1-quart baking dish. Scald milk with buttered sugar. Beat eggs slightly. Add salt. Stir in warm milk and vanilla. Pour over bread cubes. Set baking dish in pan containing warm water up to level of pudding. Bake 1 hour or until knife inserted in center comes out clean.
Preheat oven to 350°. In a large bowl, combine flour, sugar and egg; cut in 1/2 cup margarine until crumbly. Stir in walnuts. Reserve 2 cups crumbs; press remainder firmly on the bottom of a greased 11 x 7-inch pan. Bake 15 minutes.
Blend cream cheese and sugar, add remaining ingredients and beat until frothy. Pour into crust. Bake 15 to 20 minutes in a 350° oven. Allow to cool 5 minutes. Pour over the topping. Bake another 10 minutes and cool. Refrigerate at least 5 hours before serving. Very rich.
Boil butter, sugar, syrup and salt in a heavy saucepan for 5 minutes, stirring occasionally. Add soda and vanilla; mix thoroughly. Pour over corn; stir to coat kernels. Place in two large pans. Bake at 200° for 1 hour, stirring every 15 minutes.
Use all sweetened juices or add some sugar. Use cherry Kool-Aid to get the right color red, using a little at a time. This serves 40 to 50 people.
Combine all ingredients in large kettle and simmer at least 30 minutes, stirring frequently.
Cook green pepper in butter until tender. Drain juice from pineapple; add water to make one cup. Stir contents of envelope of gravy mix into skillet. Add pineapple juice, sugar, vinegar, turkey and pimento. Heat to boiling. Serve on cooked rice. Makes 4 servings.
Mix and freeze. When ready to serve, add one 2-liter bottle ginger ale. Mix until slush.
Preheat oven to 350°. Mix strawberry and 1 cup of sugar in separate bowl. Mix flour, milk and remaining sugar in another bowl. Melt butter in a large baking dish. Pour flour mixture in baking dish. Add strawberries. (Do not stir.) Bake 1 hour and 5 minutes.
Dissolve the jello in the boiling water. Add ice water and put in refrigerator to begin to set. Grind the cranberries and apple. Grate the orange zest and grind the remaining orange. Mix fruit with sugar. Stir into the partially set jello and return to refrigerator until firm.
Bake cake mix according to directions in two 8-inch round cake pans. Remove from pans 10 minutes after removing from oven. When cool, slice each layer in two, making four layers. Combine sour cream, sugar and coconut and spread between the layers. Ice with Cool Whip. Cover with Handi-Wrap, using toothpicks to keep off cake. Store in refrigerator 3 days before using. When removing the toothpicks, use Cool Whip to cover holes made by toothpicks.
Bake pie shell at 450° for 4 minutes. Place crab meat in pie shell. Combine remaining ingredients except Cheddar cheese and paprika in bowl; mix well. Pour into pie shell. Sprinkle Cheddar cheese and paprika over top. Bake at 450° for 10 minutes. Reduce to 350°. Bake for 30 minutes longer. Let stand for 10 minutes before serving.
Cut in margarine,put in bottom of baking dish and bake 15 min at 350°. Cool.
Heat oven to 350°. Lightly grease 13 x 9-inch pan. Layer into pan: half the noodles, cottage cheese, chicken, Cheddar cheese, mushroom sauce and Parmesan cheese. Repeat layers. Bake for 45 minutes. Let stand for 10 minutes. Garnish with parsley.
In a large bowl, combine flour, sugar, baking powder and salt. Stir in strawberries. Add milk, egg and butter. Mix until dry ingredients are just moistened. Batter will be lumpy. Don't overbeat. Pour batter into 12 greased muffin cups. Bake at 400° for 25 minutes or when tops are golden and spring back when touched. Serve warm.
Mix peanut butter, butter, vanilla and confectioners sugar together. Form balls about 1-inch. Put on cookie sheet and put in the refrigerator. Melt chocolate and Crisco in a double boiler. Dip each ball halfway in chocolate. Store in a cool place.
Mix 3 cups milk with pudding mix; stir until it thickens. Mix in Eagle Brand milk with beater; add Cool Whip and vanilla. In a separate container, make a layer of bananas, then a layer of wafers. Pour part of mix over to cover. Make another layer of bananas and wafers and pour remaining mix to cover. Sprinkle crumbs in wafer box over the top.
Cream butter or shortening, 1 cup of the confectioners sugar, vanilla and salt in large bowl. Alternately add remaining confectioners sugar and milk; beat to spreading consistency. Makes approximately 3 cups.
Combine stewed tomatoes, beans and water in a large pot and bring to boil. Add chili mix, chili powder and Spike. Stir well and let simmer. Brown meat in a large skillet. Season with salt, pepper, garlic salt and Spike. Add 1/2 of the chopped onions to meat mixture and 1/2 of the chopped onions to the tomato mixture (small amounts at intervals). Drain browned meat of any excess grease and add to tomato mixture and let simmer for about 30 minutes.
Mix all ingredients and marinate overnight in cooking bag. When read to cook, punch 6 holes in top of baggie. Bake at 300° for 3 hours. Pour 1/2 cup Woody's barbecue sauce over brisket. Continue cooking for another hour.
Brown beef and onions, then add other ingredients and cook 2 to 3 hours.
Remove cooked chicken from broth. Debone, chop and return to broth. Add next 7 ingredients. Bring to boil and simmer for 10 to 12 minutes stirring 3 or 4 times. Add condensed soups. Freezes great. Servings 8.
Mix lemonade and milk together; stirring well. Add Cool Whip and mix well. Pour into crusts and chill overnight.
Brown the hamburger, onion and celery until tender. Mix mustard, catsup and well-beaten egg. Add to hamburger mixture and simmer.
Combine crumbs, 2 tablespoons sugar, butter and cinnamon in medium bowl. Press into 10-inch spring-form pan; set aside. Beat the cream cheese in large mixing bowl until soft and creamy. Gradually add 1 cup sugar. Add eggs, one at a time, mixing well after each addition. Stir in 1/2 teaspoon vanilla. Pour cream cheese mixture into crust. Bake at 375° for 25 to 35 minutes.
In large bowl toss together lettuce and romaine. Top with cheese, peas, 1/2 of bacon and all onion. In a separate bowl, stir together mayonnaise or salad dressing, sugar and salt. Spoon over onion. Do not toss. Cover and chill 1 to 2 hours. Before serving, sprinkle with remaining bacon and toss. Serves 6 to 8.
In a large skillet, cook the onion and ground beef in oil until brown. Stir in all other ingredients except spaghetti. Cover and cook until mixture boils. Break the spaghetti into pieces and add to the sauce. Cover and simmer for 20 to 25 minutes or until spaghetti is tender. Stir often.
Beat eggs for 5 minutes. Add all other ingredients and mix well. Grease and flour jelly roll pan or large cookie sheet. Pour batter on cookie sheet and spread evenly. Sprinkle with chopped nuts, if you want. Bake at 375° for 15 minutes. Place on a clean tea towel and roll up into a roll. Let cool. Unroll, fill with filling (recipe to follow). Reroll and refrigerate.
Combine tomatoes, green pepper, onion, pickles and bacon; toss gently. Combine mayonnaise and pickle juice; stir well and set aside. Mix mayonnaise mixture into vegetable mixture. Layer half each of vegetable mixture and cornbread in a large, glass bowl. Repeat layers. Cover and chill 2 hours. Toss before serving.
Drain pineapple; soften gelatin in pineapple juice. Add boiling water and stir until dissolved. Place pineapple and gelatin mixture in blender. Blend 1 minute. Add remaining ingredients and blend until frothy. Place in dish and chill until firm.
Add sugar to melted margarine and beat. Add eggs and beat well. Mix	in all other ingredients and pour in unbaked pie shells. Bake in a 350° oven for 30 minutes.
Freeze cake. Mix cream cheese, sugar and milk. Whip well and fold in Cool Whip. Remove cake from freezer and slice into long thin slices. Cover the bottom of a 9 x 13-inch dish with slices of cake. Spread the layer of cake with the cream mixture. Repeat cake and mixture. Top with cherry or blueberry pie filling. Fresh strawberries are good.
Put ingredients in large saucepan and heat, gently stirring well. Don't boil. Just let it simmer for a while until fruit and spices blend together with the wine. Serve warm in mugs or glasses. It will be sticky so use a napkin under the mug. Once made mulled wine reheats well by the mug in microwave. Keep bottled in refrigerator. Good for body and soul on a cold winter night.
Boil green peppers for 5 minutes. Mix all other ingredients and stuff cooled peppers, then bake 45 minutes uncovered in 350° oven.
Mix mayonnaise, sour cream, soup mix and Parmesan cheese. Let stand in refrigerator for 2 hours to overnight. Before serving, add broccoli to mixture. Use loaf of bread; carve out and tear into pieces. Fill bread with dip and use bread pieces to dip with.
Saute bacon and onion. Remove from heat. Stir in flour and cream. Heat to boil, stirring constantly. Add balance of ingredients. Cook 3 minutes. Add milk if too thick.
Use any type cream soup. In a 2-quart covered microwave dish, empty 1 can cream soup, 1 can Minute rice and 1 can milk. Stir, cover and cook on High in microwave for 4 minutes. Turn dish 1/4 turn and continue to cook 3 more minutes. Stir, cover and let stand 5 minutes or until all of the milk is absorbed.
Put rice in casserole. Cover with tomatoes. Add chopped onion, salt, pepper and sausage. Cook, covered, at 350° for 1 hour.
Preheat oven to 350°. Cook bacon. Remove and drain. Saute onion and peppers. Add rice and stir to coat. Add remaining ingredients and bring to a boil. Place in ovenproof pan or dish, cover and bake for 15 to 20 minutes or until rice is tender.
Cream shortening and sugar. Add egg and vanilla. Mix well. Sift dry ingredients. Add to mixture alternately with pumpkin. Add dates and nuts. Drop on greased cookie sheet. Bake at 350° to 375° for 10 to 15 minutes. Ice with maple flavored icing.
Season chicken with salt, pepper and paprika. In a large frying pan, heat oil over medium heat. Add chicken and cook, turning once, until browned (about 10 minutes). Pour chicken broth over chicken. Cover and simmer 20 minutes. Add basil and vegetables to pan. Cover and cook for 5 minutes until vegetables are slightly tender. Sprinkle with Parmesan cheese and serve.
Mix taco seasoning mix with sour cream and refrigerate for at least 2 hours. Layer on a serving dish the ingredients in the order listed, starting with the sour cream and taco mixture. Do not mix ahead of time as the dip will become soggy.
In a 9 x 13-inch pan, layer cubed chicken, mushrooms and broccoli. In separate bowl, combine sour cream and cream of chicken soup. Spread over chicken mixture and top with Mozzarella cheese. Bake at 350° for 50 minutes.
Sift sugar and cocoa. Make well in center. Put can milk and butter in center of well. Microwave 2 minutes on high. Add vanilla, peanut butter and nuts. Stir and pour in buttered 8 x 8 inch dish and refrigerate.
Melt 1 tablespoon of the butter with the oil in a wide frying pan over medium-high heat. Place meat in pan and cook, uncovered, until meat is browned on both sides but still pink in center when slashed. Transfer meat to a carving board and cover loosely to keep warm. Over low heat, melt the remaining 3 tablespoons butter in pan drippings. Mix in vermouth, mustard, Worcestershire and capers; stir briskly to blend. Cut meat across the grain into thin slanting slices. Spoon sauce over meat. Garnish with watercress, if desired. Makes 4 servings.
Sift dry ingredients. Cut in shortening. Soften yeast in warm water; add buttermilk. Stir milk mixture into flour mixture to form soft dough. Turn on floured board and knead for one minute. Roll to 1/4-inch thick. Cut with biscuit cutter and place in greased pan. Let rise for one hour. Bake at 425° for 12 to 15 minutes.
Mix together and bake in a 1-quart casserole dish at 350° for 45 minutes until firm.
In a Dutch oven, combine the water and bouillon. Add the cream cheese; cook and stir until cheese is melted. Stir in the remaining ingredients. Simmer, uncovered, for 18 to 20 minutes or until vegetables are tender.
Wash plums. Prick with a fork. Put them into a large jar. Add sugar cubes and gin. Let brew, strain and enjoy.
Blend flour, baking powder and salt together. Cut in lard and oleo until grainy. Stir in sugar, nutmeg and currants. Beat eggs and mix with milk. With a fork, mix all ingredients to form a soft dough. Roll dough about 1/2-inch thick. Cut into rounds of desired size. Bake on an ungreased griddle, 325° to 350° if electric. Bake on one side until golden brown. Turn; cook on other side.
Mix together all the ingredients and form into walnut size balls. Cook 15 minutes at 350° on an ungreased pan. Can be frozen.
Sift flour, soda and salt. Beat oil, sugar, eggs and vanilla. Add flour mixture until smooth. Fold in apples, nuts and raisins. Bake at 325° for 1 hour and 20 minutes. Cool 20 minutes before frosting.
Cook spaghetti; pour into large bowl. Add cooked limas, corn and tomato and green onions. Make a dressing of the oil, sugar and cayenne pepper. (If you don't like hot, reduce cayenne.) Salt and pepper the spaghetti and vegetables; toss with dressing.
Brown hamburger, then place in a casserole dish and add the remaining ingredients. Bake, covered, for 1 hour at 350°.
Cook onions, pepper and garlic salt in oil for a few minutes. Add hamburger meat and brown. Layer, into a large casserole dish: 1/2 of meat, corn, soup, tomatoes, noodles, chili powder, salt and cheese. Repeat, using the other 1/2 of everything, having grated cheese on top. Bake in a 300° oven for 30 to 35 minutes.
To tell if eggs are fresh, place an egg in a pan of cold water. If it lies on its side, it's fresh. If it tilts, it's about 3 to 4 days old. If the egg stands upright, it's probably at least 10 days old. If it floats to the top, it shouldn't be used.
Trim skirt steak to remove membrane and bits of fat. Rub meat with lemon pepper and place in a refrigerator dish. Combine beer and Italian dressing and pour over meat. Marinate overnight.
Leave the Cheddar and cream cheese at room temperature for 1 hour. Mix together Ranch mix, milk and mayonnaise. Mix in the cream cheese with an electric mixer, then stir in the Cheddar cheese. Put in freezer for 30 minutes, then shape into a ball. Roll in toasted pecans and serve with crackers.
Put soda and cocoa in water. Mix everything except flour. Add flour last. Bake in 350° oven in 9 x 13-inch pan 30 to 35 minutes.
Thoroughly blend powdered sugar, peanut butter, margarine or butter, vanilla and salt. Shape into 1/2 inch balls. Place chocolate pieces and paraffin in top of double boiler. Heat over boiling water until chocolate and paraffin are melted (water in bottom of double boiler should not touch top pan). Insert a wooden pick into candy ball; dip 3/4 of the ball into melted chocolate mixture. Place on waxed paper until set. Remove wooden picks and smooth over holes. Place in small paper bonbon cups, if desired. Makes 8 dozen.
Cream the Crisco, oil and sugars. Add remaining ingredients. Drop by teaspoon onto cookie sheet and press with bottom of glass which has been dampened and dipped in sugar. Bake at 375° until slightly brown. Grease cookie sheet only first time.
Saute onion in butter. Combine all ingredients in greased casserole dish. Sprinkle with cheese. Bake at 300° for 30 minutes.
Sift flour, baking powder and salt. Combine egg, milk and melted shortening (slightly cooled). Amount of milk to use will depend upon thickness of pancakes desired. Three-fourths cup of milk will give thick cake, 1 1/4 cups milk will give thin cake. Pour into flour mixture and stir just enough to moisten the dry ingredients. After mixing ingredients, bake on hot griddle. Makes 1 to 1 1/2 dozen cakes.
Combine all ingredients and mix well. Press into 9-inch pie pan and bake at 350 degrees for 8 to 10 minutes. Cool.
Cook first 4 ingredients 20 minutes in oil. Pour off oil and add last 4 ingredients. Simmer until tender. Next, mix 3 tablespoon flour with 1/2 cup water and add to mixture along with 1 cup water. Cook until thick. Serve over rice or noodles.
Mix all together and put in a dish that holds at least 3/4 of a gallon, we prefer granite or Pyrex. Steam slowly for 2 hours. This is good served with milk.
Combine 1/2 cup sugar, flour and salt in saucepan; stir in milk. Cook until thick, about 15 minutes. Beat egg yolks and gradually add to mixture. Cook about 5 minutes more. Remove from heat and add vanilla. In casserole dish, put layer of wafers and top with sliced bananas. Pour about half of mixture over bananas, then another layer of wafers, bananas and rest of mixture. Beat egg whites stiff; add the 1/4 cup sugar and beat to stiff peaks. Put on top of mixture. Bake top just to brown.
Add all ingredients to the potatoes and whip with mixer. Add sour cream gradually for desired consistency.
Blend cream cheese with remainder of ingredients. Chill at least 1 hour before serving. Makes 1 1/2 to 1 2/3 cups dip.
Beat eggs on High speed for 5 minutes. Gradually beat in sugar. Stir in pumpkin and lemon juice. Add dry ingredients. Spread into well-greased and floured 15 x 10 x 1-inch pan. Top with finely chopped walnuts. Bake at 375° for 15 minutes. While still warm put cake on brown bag sprinkled with powdered sugar. Roll bag and cake together. Cool; unroll.
Mix onion, celery, cheese and mayonnaise. Heat 1/2 can tomato soup. Mix gelatin to the remaining tomato soup. Then mix both soups together. Add soup mixture to cheese mixture; stir and blend. Add shrimp and chill until firm.
In a large bowl, combine first 5 ingredients. Spoon into pie crust. Bake in a 375° oven for 50 minutes or until knife inserted halfway between center and edge comes out clean. Serves 4 to 6.