HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine the milk, water, sugar, salt and butter and mix thoroughly in a 3-quart saucepan. Heat to the boiling point over moderate heat. Cook to 248° or firm ball, stirring constantly. A full rolling boil should be maintained throughout. Remove from heat. Cool at room temperature without stirring until lukewarm (110°). Add vanilla and beat until mixture snaps and keeps its shape. Add 3/4 cup marshmallow cream and 1/3 cup chopped fruit and beat again until mixture loses its gloss and is very stiff. Pour quickly into buttered pan and cut in squares.
Heat 1 Tbsp. oil in large non-stick skillet over medium heat. Stack tortillas, cut in half then crosswise making narrow strips. Fry half the tortilla strips, turning often, 5 minutes or until lightly browned & crisp. Remove from pan, place on paper towels to drain oil. Repeat with remaining strips.
Mix flour, baking powder, shortening, egg and milk like pie dough. Spread in bottom of a greased 8 x 8 x 2-inch cake pan. Spread rhubarb over dough. Sprinkle over this strawberry jello. Mix together sugar, flour and oleo. Sprinkle over top and bake at 375° for 35 minutes or until done. (Very good!)
In a large saucepan, bring the water, potatoes, carrots, celery, onion, salt and pepper to a boil. Reduce heat; cover and simmer for 8 to 10 minutes or until vegetables are tender. Remove from heat. Do not drain.
Melt the bark as directions on the package. Add all other ingredients together and dip out by spoonful on wax paper or foil.
Mix cornstarch into measured Pet milk. In bowl, mix pineapple, butter, sugar, egg and Pet milk. Stir in cracker crumbs and pour into 1 1/2-quart casserole dish. Bake at 350° for 40 minutes, or until thick.
Place all ingredients in order given in roaster with tight fitting lid. Bake at 250° for 5 hours. No browning necessary. When done, the gravy will be thick and brown.
Mix all ingredients in a large bowl. Drop cookies by tablespoons onto greased cookie sheet. Bake at 350° for 10 to 12 minutes. Do not overbake. Cool 2 minutes on sheet before removing.
Cook cornstarch, egg yolks (beaten), sugar (1/2 cup), milk and butter in saucepan. Cool and add vanilla. Pour into graham cracker crust, then beat whites of eggs stiff with 3 tablespoons sugar and put on top of custard. Crush some graham crackers and put on top of egg whites. Bake at 350° about 1/2 hour.
Cut squash lengthwise. Remove seeds and strings. Place cut side down in a shallow baking dish. Bake 30 minutes at 350°. Turn squash, cut side up; bake 15 to 20 minutes more or until tender. While squash are baking, heat sugar over medium heat in heavy skillet until caramelized. Add onions, butter and orange peel. Cook, stirring constantly, for 7 to 8 minutes until onions are tender and glazed. Spoon mixture into squash and serve.
Grate 2 tablespoons orange peel. Peel oranges and separate in sections. Remove seeds and membranes. Put oranges, sugar and grated peel into blender. Blend well. Add cranberries; blend until all have been blended well! Makes 4 cups.
In large bowl beat flour, margarine, eggs and sugar with mixer. Add 1 can crushed pineapple, stir by hand. Pour all ingredients into 2 unbaked pie shells 9 inch. Bake at 350 degrees for 40 minutes or until knife comes out clean.
Remove skin and bones from chicken, dip well in Egg Beaters (defrost Egg Beaters and use while very cold), then roll or press chicken breasts in the crushed Ritz crackers. Place in baking dish and bake for 1 hour at 325°. If you have cracker crumbs left, place on top of chicken.
Preheat oven to 350°. Grease and flour two 9-inch cake pans. Mix dry ingredients. Fold in rest of ingredients. Pour into pans. Bake about 30 to 35 minutes.
Mix buttermilk, water and eggs. Add enough flour to become biscuit-like mixture. Work dough hard. Roll dough paper thin. Cut in strips, about 1-inch thick.
In a 1/2-quart casserole, stir sugar, syrup, pecans and salt, mixing well. Microwave on High, 6 to 9 minutes until light brown. Add butter and vanilla and stir well. Microwave on High, 1 to 2 minutes more. Add baking soda and gently stir until light and foamy. Pour into a lightly buttered cookie sheet. Let cool 30 minutes to 1 hour.
Melt butter and blend in flour, salt, nutmeg and pepper. Add milk all at once. Cook, stirring constantly until mixture thickens and bubbles. Cook 2 minutes longer. Add asparagus (cut into large pieces) or broccoli and cheese; stir until cheese melts. Garnish with a sprinkling of Parmesan cheese and paprika. Serves 6.
Wash chicken. Set oven to 425°. Melt butter. Brush on chicken. Roll chicken in instant potato flakes. Shake on salt. Bake in oven at 425° for 45 to 50 minutes.
Over medium heat mix first seven ingredients until thickened. Pour cherries into unbaked crust. Add sauce. Dot with margarine. Cover with top crust or lattice. Bake in a preheated 425° oven for 30 to 35 minutes. Makes 6 to 8 servings. Preparation time: 20 minutes.
This cheese cake is so good. I have been making them since I was fifteen. We brought this recipe with us from New York. I have 5 sisters and every year for their birthdays all they wanted was a cheese cake, so I made a lot of cheese cakes over the years.
Mix well; put into 2 rolls on wax paper. Do not wrap the rolls. Refrigerate for 24 hours. Meat will turn dark. Bake at 300° for 1 hour. Pat with paper towel and cool.
Combine 1/2 c. light mayonnaise, 20 oz. can crushed pineapple in juice, and 1 Tbsp. poppy seeds in a large bowl. Add grated apple, broccoli coleslaw, grapes, strawberries, and mandarin oranges to the dressing and stir until covered with dressing. Serve chilled.
Cream oleo, peanut butter, sugars and egg. Add dry ingredients. Mix well. Form in small balls. Flatten with fork. Bake at 350° for 15 to 20 minutes or until golden brown.
Scrub potatoes and cook until tender. In large bowl, combine oil, vinegar, salt, mustard, herb seasoning and garlic.
Flavor with grated lemon rind and 1 tablespoon or 1 teaspoon cardamon seed, crushed.
Mix all ingredients and refrigerate for 4 hours or overnight. Add a bit of Cool Whip for a moist consistency.
Beat cream cheese, sugar, vanilla and egg yolk until creamy. Press one package of crescent rolls in bottom of a 9 x 13-inch pan. Spread cream cheese mixture over rolls, leaving 1/2-inch around the edges. Layer other package of rolls on top of cream cheese mixture and pinch edges together. Beat egg white and brush over top. Bake at 375° for 20 to 30 minutes, until golden brown. Glaze with powdered sugar and milk. Serve warm.
Cook chicken with salt and pepper. (Deskin chicken before cooking.) After chicken is cooked, chop in bite-size pieces. Layer bottom of baking dish with chicken. Make stuffing according to directions on box. Spread on top of chicken. Cook broccoli as directed on package. Spread on top of Stove Top. Mix soup and broth and pour on top. Cover with plain bread crumbs. Bake at 350° for about 30 minutes.
Dissolve jello in 2 cups of boiling water. Add orange juice, then oranges and pineapple.
Brown hamburg in skillet. Place in bottom of casserole. Place a layer of sliced onions, carrots and potatoes on top of hamburg. Empty undiluted mushroom soup and tomato soup on top layer. Do not stir. Bake at 300° for 2 1/2 hours or until tender.
Preheat oven to 375°. Combine shortening, sugar, milk and vanilla in large bowl. Beat on medium speed of an electric mixer until well blended; beat in egg. Combine flour, salt and baking soda in small bowl. Mix into creamed mixture at low speed until just slightly blended. Stir in chocolate chips and nuts. Drop rounded tablespoonfuls of dough 3-inches apart onto ungreased cookie sheet. Bake at 375° for 8 to 10 minutes for chewy cookies (they will look light and moist; do not overbake), 11 to 13 minutes for crisp cookies. Cool 2 minutes on cookie sheet. Remove to wire rack. Cool completely. Makes about 3 dozen cookies.
Sift dry ingredients together, except sugar. Blend sugar and oil; add eggs, one at a time, beating well after each. Gradually add dry ingredients. Add nuts and pineapple. Add carrots and vanilla. Pour into a tube pan. Bake 1 hour at 350°.
Cover cucumbers with boiling water four mornings straight. Make sure the cukes are completely under water.
Grind the chicken, pork, chorizo, onion, tomatoes and bread crumbs. Mix thoroughly the salt, eggs, ground pepper and milk. Now add all the ingredients and mix well. Pack into a greased loaf pan or other Pyrex casserole. Steam or bake in a moderate oven (350° to 375°) until the loaf is firm but not too dry. Slice and serve.
Place chicken in bottom of dish. Mix sour cream and soup together. Pour over chicken. Crush Ritz crackers. Add poppy seed to crackers. Place on top of soup layer. Melt margarine; pour over crackers. Bake at 350° for 25 to 30 minutes in 7 1/2 x 11-inch casserole dish. Serves 6 to 8.
Heat to boiling first 4 ingredients. Then add drained carrots. Cook until thoroughly heated.
Combine cereal and margarine and press firmly in a 13x9 pan. Beat whipping cream in a chilled mixing bowl until stiff. Beat cream cheese, sugar and vanilla until fluffy. Fold whipped cream and marshmallows into cream cheese mixture. Spread in pan. Refrigerate at least 4 hours. Spread pie filling over the top.
Prepare 2 cookie sheets. Beat together butter and sugar until light and creamy. Add eggs, one at a time, beating well after each addition. Sift together the cocoa, flour, soda and salt. Fold into butter mixture. Add vanilla. Fold in the chopped nuts. Chill for 1 hour. Drop mixture from a teaspoon onto cookie sheets. Bake in preheated oven at 350° for 10 minutes. Remove from cookie sheet while still warm; cool on wire rack. Makes 3 dozen.
Brown turkey; then place in saucepan. Using smallest holes on shredder, shred only the meat part of the green pepper, throwing the skin away. Also using smallest holes on shredder, shred onion. Place onion and pepper with their juices along with spaghetti sauce in saucepan with turkey. Simmer abut 20 minutes or desired thickness.
Cover chicken with water in Dutch oven. Bring to boil, cover, reduce heat and simmer 1 hour until tender. Cool. Bone and chop. Wash rice well, drain, place rice, water and salt in medium pan and bring to boil. Cover and simmer 30 to 45 minutes until tender. Spoon rice into 8-inch square baking dish (greased). Combine chicken and all else except cheese. Mix well. Spoon over rice. Bake, uncovered, 25 minutes at 350°. Top with cheese and bake 5 minutes until cheese melts. Serves 4.
Remove crust and flatten bread. In a medium bowl, mix cream cheese, bacon and lemon zest. Spread mixture on bread. Place asparagus spear (cut to bread size) on bread and roll. Brush with melted butter. Bake at 350° for 20 minutes, until toasted. They can be cut in half to serve more people.
In large pan put washed chicken. Cover with water. Add onion, celery and sage. Boil until chicken is tender. Remove and set aside. Add can of chicken broth, bouillon cubes and butter to water in pan. Roll out biscuits thinly on floured board. Cut into slices. Add to boiling broth. Turn heat to medium. Debone chicken and add to pan in pieces. Cook about 15 or 20 minutes. One can of biscuits will feed 4; two cans will feed a crowd.
Cook and drain lasagne noodles according to package. In a medium pot, combine hot water, tomato paste, salt, pepper and rosemary. Fry beef until brown; drain off grease. Add garlic and onion and cook until soft and crumbly. Add to first mixture and simmer, uncovered, for 30 minutes.
Cook broccoli according to package directions. Preheat oven to 350°. In a large bowl, mix the following: mayonnaise, soup, cheese, egg, salt and pepper. Add cooked broccoli and mix well. Pour into a 2-quart casserole dish. Top with 1 cup crushed Ritz crackers and bake for 45 minutes.
In large pot, cover chicken with water. Bring to boil. Skim off "foam" or pour off and replace water. Add remaining ingredients and bring to boil. Simmer until meat is tender. Remove meat to plate. Cool enough to handle. Remove meat from bones. Return meat to broth. When ready to serve, add cooked rice, noodles or small pasta shapes (alphabets, orzo, etc.).
Combine cereals, pretzels and nuts in roaster pan. Melt butter and bacon drippings and add Worcestershire sauce, Tabasco and pour over cereal mixture. Thoroughly combine seasonings; sprinkle over mixture. Mix well. Toast very slowly in a slow oven at 250° for 1 to 1 1/2 hours, stirring every 15 minutes. Makes 4 quarts.
Dissolve gelatin in cold water (let stand for 10 minutes). Heat soup, add dissolved gelatin and softened cream cheese, when melted add all other ingredients. Pour into mold and refrigerate. Best if refrigerated over night.
Add sugar to beaten eggs; beat. Add remaining ingredients and beat like a cake batter. Spread on cake roll pan that has been well greased and floured. Bake at 375° for 10 to 15 minutes. Loosen and turn onto a towel that is sprinkled with confectioners sugar. Roll up. Let cool. Prepare filling.
Brown and crumble sausage. Drain. Mix eggs, milk, mustard and salt. Stir in bread, sausage and cheese. Pour into greased 13 x 9 x 2-inch pan. Refrigerate, covered, overnight. Bake, uncovered, 1 hour at 350°.
Saute celery and onions in margarine. Thaw and drain broccoli. Mix all ingredients with soup and cheese, spreading some cheese on top. Bake at 350° for 40 minutes. Serves 6.
Combine all ingredients and add a small amount of milk. Whip together and refrigerate several hours.
Heat caramels with 1/3 c. evaporated milk and melt, set aside.
Mix, stir and heat peanut butter, sugar and syrup, stirring continually while heating (do not boil). Pour over 4 cups Special K cereal. Mix well and put in greased 12 x 15-inch cookie sheets.
Combine vinegar, sugar, salt and seasonings and bring to rapid boil. Add fruit and vegetables. Simmer until fruit thickens and clear. Add few drops of red coloring. This takes quite a while and must be stirred often, especially towards the end or it will scorch and that ruins flavor. Makes 2 pints. Don't make more than two batches at a time. Put in hot, sterilized jars and seal.
Preheat oven to 450°. Put flour and meal in mixing bowl. Put drippings in an iron skillet and heat in oven while you mix the buttermilk with flour and meal. Pour 2 to 3 tablespoons of drippings in the flour mixture. Mix well. Bake until bottom is brown, then turn to broil to brown top.
Boil brown sugar, Karo, oleo and salt 5 minutes. Take from the stove	and add soda	and vanilla. Pour over the popcorn and mix well. Pour into pans. Bake in a 250° oven 1 hour. Stir several times while baking.
Combine all ingredients and add 3-4 tsp. to 6 oz. boiling water.
Put vegetables into a small strainer. Drain well. Beat cream cheese and lemon juice together until smooth. Stir in vegetables and pepper.
Cut off heads of broccoli, steam and set aside. Peel the stems and cut them roughly. In a soup pot on medium heat, add oil. Put in leeks and broccoli stems and saute a few minutes, stirring occasionally. Add chicken stock and oregano. Simmer until broccoli is thoroughly cooked. Put broccoli mixture by scant cupfuls, into food process or blender and puree. Over medium heat in soup pot heat butter, stir in flour and mix. Add broccoli mixture and stir with whisk until soup comes to a simmer. Add cream and cheese, stirring constantly. Season to taste; add broccoli heads, bring soup back to simmer and serve.
Butter a 9 x 13-inch dish and line with whole graham crackers. Mix pudding and milk. Beat for 2 minutes and then fold in Cool Whip.
Brown meat, onion and garlic in skillet; drain well. Mix all ingredients in large casserole and top with cheese. Bake 30 minutes at 350°. Can be made ahead and refrigerated or frozen until ready to use.
Mix chocolate cake according to instructions on box. Bake in 2 (9 x 13-inch) pans at 350°. Bring 1 cup Pet milk and 1 cup sugar to a boil. Remove from heat. Add marshmallows. Stir until melted. Add coconut. Pour over hot cakes. Cover completely. Bring 1 1/2 cups sugar, 1/2 cup Pet milk and 1 stick oleo to a boil. Remove from heat. Add chocolate chips. Stir until melted. Pour over coconut mixture. Top with slivered almonds. Tastes like an Almond Joy candy bar.
In large bowl, stir together first 3 ingredients until smooth. Add remaining ingredients and toss to coat well. Cover and chill. Makes 4 servings.
Boil chicken breasts and remove meat (save broth). Put partially precooked rice into 9 x 13-inch casserole. Pour 1 cup broth over rice. Place chicken breasts over rice. Blend the 2 soups with 1 cup milk and pour over other ingredients in casserole.	Melt margarine and mix with 1/4 cup broth; add stuffing mix. Mix well and place over chicken ingredients in casserole.	Bake at 350° for about 30 minutes. This freezes well and makes 8 generous servings.
Arrange chicken breasts in lightly greased 13 x 9 x 2 dish. top with cheese slices. Combine soup with wine. Stir well. Spoon over chicken and sprinkle with stuffing mix. Drizzle butter over crumbs. Bake 350 for 45 - 55 minutes.
Cook onions in boiling water until tender. Drain well. Place onions in 1-quart casserole dish. Melt butter in saucepan. Blend in flour and salt. Add milk and cook over medium heat until mixture boils. Stir in cheese and pepper. Stir until cheese is melted. Pour sauce over onions. Bake uncovered at 350° for 40 minutes. Serves 4 to 6.
Mix together in shallow bowl the bread crumbs, cheese, cornmeal, oil and seasonings. Spray baking pan with no-stick spray. Dip fillets in beaten egg white and roll in crumb mixture until coated. Place in baking dish and bake at 450° for 10 to 12 minutes or until fish flakes easily with fork.
Grind dates and raisins in food grinder. Mix in chopped nuts. Knead with hands; form into a roll. Roll in coconut. Wrap in wax paper; chill well. Cut into slices.
Coat chicken with flour; set aside remaining flour. Cook chicken in hot oil over medium heat until browned on all sides, 7 to 10 minutes. Remove chicken.
Combine ingredients, except bacon. Mix well. Shape into large balls; roll in bacon strips. Bake for 45 minutes in moderate oven. Freezes well.
Saute okra, onion and green pepper in oleo 5 minutes, stirring constantly. Stir in remaining ingredients. Cook over low heat 10 to 15 minutes, stirring occasionally. Yields 2 servings.
Cream butter. Add sugar and milk alternately, a little at a time, until well mixed. Add vanilla and nuts. Roll into small pieces and let stand at least 4 hours. Then melt chocolate and paraffin into a small boiler. When slightly cool, dip each piece of candy into the chocolate mixture on end of toothpick.
In a small bowl, whisk together all ingredients except cucumbers; set aside. Peel cucumbers. Slice the cucumbers lengthwise into 1/8 to 1/4-inch thick slices. Stack slices in manageable piles and cut entire stack at an angle into 1 1/4-inch wide pieces. In a medium bowl, toss together cucumbers with sour cream mixture. Makes 4 to 6 servings.
Cook broccoli according to package directions; drain well. Prepare rice. Mix together the 2 soups, Cheez Whiz and chopped onion. Fold in broccoli and rice. Bake at 350° for 45 minutes in covered casserole.
Spread pie filling in bottom of 13 x 9-inch pan. Combine flour, sugar, soda and salt. Sprinkle over pie filling. In mixing bowl, combine eggs, vanilla, oil and 1/2 cup nuts. Mix well. Pour over ingredients in pan. Stir only until blended. Smooth batter evenly in pan. Bake at 350° for 40 to 50 minutes, until cake springs back when lightly touched in center. Prick warm cake with fork. Pour hot topping over warm cake. Sprinkle with 1/4 cup nuts.
To vinegar, add sugar and bring to a boil. Add spices, vegetables, mangoes, raisins and salt. Bring to a boil and boil 30 minutes. Pack while at boiling point in sterilized jars and seal. Mangoes just beginning to turn are best selected.
Cook green beans as directed on package. Boil together vinegar, sugar, water (from beans), salad oil and seasonings. Pour this sauce over layers of beans and onion. Cover and refrigerate for 24 hours.
Peel and halve apples, enough to cover a 4 quart saucepan. Add water and sugar. Let boil 2 1/2 minutes covered. Reduce heat and let simmer until soft.
Lay chicken in casserole platter. Spread onion, pepper, mushrooms and celery over top of chicken. Sprinkle oil, Worcestershire and lemon juice over. Add French dressing and salt and pepper. Cover and cook at 325° for 1 hour and 20 minutes.
First, mix eggs, sugar and shortening. Add peanut butter; then add dry ingredients.
Put milk in a large mixing bowl. Add the pudding mix and mix on low speed until it thickens. Add the sour cream and mix until it is mixed well, about 2 minutes. Fold the whipped topping into this mixture, until it is well blended.
Put all ingredients in a big bowl and mix very well. Serve cold with rice and shoestring potatoes.
Mix sugar and graham crackers. Stir in melted butter and mix well. Press firmly in bottom and sides of 9-inch pie pan. Chill for 1 hour or bake crust in 375° oven for about 7 minutes and cool before filling.
Melt chips, peanut butter and butter for 2 to 3 minutes on High in microwave. Mix well and pour over cereal, tossing lightly to coat all pieces. Shake the mixture in a plastic bag or large covered bowl with 1 1/2 cups powdered sugar. Leave uncovered for an hour to dry.
Preheat oven to 375°. Grease casserole. Lay cutlets over broccoli. Mix soup, mayonnaise and lemon juice and spread over cutlets. Grate cheese and arrange on top. Sprinkle generously with bread crumbs. Dot with butter. Bake, uncovered, for 1 hour.
Parboil kielbasa for 20 minutes. Cut into slices. Heat brown sugar and honey over low heat until it boils. Pour over cut sausages. Bake at 350° for 25 minutes.
Brown ground beef, onion and bell pepper; drain. Place in bottom of 11 x 14-inch Pyrex dish. Pour 1 can pizza sauce over mixture. Put on top of this the grated Mozzarella cheese and the mild Cheddar cheese. Top with the biscuits, pulled apart. Cook in oven until brown and cheese is bubbly.
Mix cracker crumbs, cheese and milk. Add liquid from asparagus to mushroom soup. Put one layer of crackers in bottom of pan, then layer asparagus. Sprinkle with almonds. Cover with soup. Repeat until everything is used. Put layer of cheese and crackers on top. Pour batter over top. Bake at 350° for 20 minutes.
Break angel food cake in pieces in a large glass dish. Prepare Dream Whip according to directions. Mix Dream Whip, cream cheese and sugar and layer with cake pieces. Combine strawberries and glaze and spread on top. Refrigerate.
In large 10 to 12-inch frying pan, melt margarine. Saute onion until golden brown. Add soup, milk, mustard and pepper. Add noodles and corned beef; stir. Put mixture in a buttered 2-quart casserole. Top with bread crumb-margarine mixture. Bake in preheated 350° oven for 20 minutes. Serves 4 to 5. Travels well to pot-luck suppers. (Similar recipe by Gertrude Stanley.)
Brown meat with onion. In greased casserole, put pork and beans, mustard, brown sugar and catsup. Mix well. Add meat and onion. Top with sliced American cheese. Bake, covered, at 450° for 20 minutes. Uncover and bake an additional 10 minutes.
Cut linguica into 2-inch chunks. Cube potatoes; slice onion and peppers into thin strips. Dice tomatoes into 1-inch chunks. In a large casserole dish, layer potatoes, onions, peppers and tomatoes. Drizzle oil and sprinkle a little garlic powder, parsley, salt and pepper. Top with linguica. Cover dish and cook at 350° for approximately 1 hour.
Mix tomato sauce or puree with olive oil. Add oregano, garlic powder, salt and pepper to taste. Split muffins into halves. Place on cookie sheet. Add 2 tablespoons of sauce mixture onto each muffin. Sprinkle shredded Mozzarella cheese on top. Bake at 425° for about 12 minutes or until cheese just starts to brown.
Place onions and potatoes in a saucepan. Cover with lightly salted water. Bring to a boil; reduce heat and simmer until tender. Drain well. Combine onions, potatoes and remaining ingredients in a crock-pot. Cook on low at least 1 hour.
Cook onion and pepper in butter for 5 minutes. Add flour. Add milk and cook until thickened. Add ham, potatoes, salt and pepper; mix. Put in 2-quart casserole dish and top with cheese. Bake for 30 minutes at 350°. Serves 6.