HumbleIntelligence/food-ner-1-Million huggingface dataset:
Bring to rolling boil, stirring constantly, sugar, milk, salt and cocoa. Cook to 235°. Remove from heat; add vanilla and butter, but do not stir. Cool to 110°. Add nuts if desired. Beat with wooden spoon until loses its gloss. Pour into greased 9 x 9-inch pan immediately.
Drain pineapple; save juice. Melt butter in pan (iron skillet). Add brown sugar and 1 tablespoon of juice. Add syrup to water to make 1/2 cup; set aside. Arrange pineapple in bottom of pan. Cream together the shortening and sugar until light and fluffy. Add eggs and vanilla. Beat until fluffy. Sift together the flour, baking powder and salt. Add to creamed mixture alternately with the 1/2 cup reserved pineapple juice, beating after each addition. Spread over pineapple. Bake at 350° for 40 to 45 minutes. Cool 5 minutes. Invert plate. Serve warm.
In 4-quart saucepan, heat oil. Saut onion, green pepper, mushrooms, garlic, basil, thyme, paprika, salt, pepper and cayenne pepper for 3 to 4 minutes, stirring constantly. Blend in tomatoes, broth, tomato sauce and bay leaves; bring to a boil. Reduce heat; simmer for 10 minutes. Add fish and okra; simmer 5 to 8 minutes. Stir in shrimp; cook for additional 2 to 3 minutes. Remove bay leaves.
Prepare rice as label directs, but do not add margarine and use only 1/2 tsp. salt. While rice is cooking prepare dressing: In large bowl, with wire whisk, mix lemon juice, oil, pepper, and remaining 3/4 tsp. salt until blended. Add hot rice to dressing and toss to coat. Cool slightly, about 30 minutes, tossing occasionally. Meanwhile in 5 quart dutch oven heat, 3 quarts water to boiling over high heat. Add corn and cook 5 minutes. Drain. When corn is cool enough to handle, cut kernels from cob. Add corn to rice with radishes, peas, mint and chives. Toss until evenly mixed. If not serving right away, cover and refrigerate up to 8 hours.
Heat Dutch oven. Brown hamburg in Dutch oven. Drain off excess fat. Add 7 cups hot water to hamburg. Bring to boil. Add macaroni and cook until tender. Add more water if necessary. Add tomato sauce, paste and seasoning. Heat through, stirring occasionally to prevent sticking. Evenly distribute cheeses over top, cover and heat through. Serve with garlic bread and salad.
Saute onion, green pepper and pimentos in butter for approximately 3 minutes. Add remaining ingredients. Heat until cheese melts. Keep hot in a chafing dish. Serve with chips, party rye bread cut into pieces or Melba toast.
Brown and drain hamburger. Add all ingredients, except chips and cheese to large pan. Simmer for 30 minutes. Ladle into bowls. Top with cheese and serve with chips.
Drain juice from beets and heat. Add sugar and vinegar. Put cornstarch in a small amount of water and add to the beet mixture. Add butter and beets.
Cream sugar and butter. Add flour. Add egg; beat well. Pour into unbaked pie shell. Sprinkle with nutmeg. Bake at 400° until set.
Pop the popcorn in brown store bag in microwave oven. Put butter, corn syrup and brown sugar in saucepan. Bring to boil over medium heat (stirring). Boil 2 minutes. Add vanilla and baking soda. Mix thoroughly and pour over corn in paper bag. Shake well. Microwave 90 seconds and shake well again; 90 seconds again and shake well. Microwave again for 30 seconds twice and shake well both times. Pour into large bowl. Enjoy!
Dissolve gelatin in boiling water. Add sherbet and mix well. When partially set, add mandarin oranges and fold in Dream Whip. Pour into oiled 1 1/2-quart ring mold; chill. Serves 8.
Dough will be stiff at first. Roll in 1-inch balls. Roll in slightly beaten egg white and finely chopped nuts. Bake for 5 minutes at 350°. Remove and quickly press thumb in center. Bake 8 more minutes. Remove and fill center with jelly or cherry half.
Boil water and salt; remove from heat. Add remaining ingredients. Let cool, then knead. Store in airtight plastic containers.
Melt margarine and shortening. Stir in cocoa. Dissolve and remove from heat. Add eggs; beat well. Add sugar and flour. Stir well. Bake in greased square pan for 30 to 35 minutes at 350°. Cool before cutting.
Drain excess juice from all canned vegetables. Combine vegetables; add onion, pepper and celery. Sprinkle with salt and pepper. combine sugar and liquid ingredients. Stir and pour over vegetables. Mix well; cover and refrigerate 8 to 10 hours.
Cream sugar, butter and Crisco until fluffy. Alternately add flour and eggs until all flour and eggs have been added, beating after each addition. Add flavoring and 7-Up; beat well. Pour into a cake pan. Bake at 350° for 1 hour and 15 minutes, or until done.
In large bowl whisk together flours, baking powder, salt, oregano, thyme, pepper and Parmesan. In another bowl, whisk together milk and eggs until well blended. Pour liquid ingredients over dry ingredients and stir until just combined. Fold in olive oil. Spray waffle grids with Pam. Spoon 1/2 cup batter onto iron. Spread out. Close lid and bake. Serve topped with tomato or pizza sauce, Mozzarella cheese, Parmesan cheese, olives, onions, mushrooms, etc. Great for the kids!
Combine cheese and salsa. Add olives, onions and seasonings. Mix well. Spread 1/2 cup cream cheese mixture on tortilla. Place second one on top of cheese mixture. Spread with 1/2 cup cheese mixture and top with third tortilla. Start over and repeat to make a second stack. Cover each with plastic wrap and chill. Cut each stack into 8 triangles. Serve with additional salsa, if desired. Makes 16 snacks.
Place dry rice in Pyrex dish. Salt and pepper and fry lightly the chops. Place on top of rice and pour bouillon over. Put one tablespoon celery and onion on each chop. Then cover with foil. Bake 45 minutes in 350° oven. Remove foil and place one bell pepper ring on each chop; bake 10 more minutes, then serve.
Mix the first 6 ingredients. Sprinkle with parsley. Top with corn flakes or chips. Bake for 45 minutes at 350°.
Mix corn syrup, sugar, water and salt in saucepan. Cook, stirring until sugar is dissolved. Cook to firm ball stage or 248° on candy thermometer. Beat egg whites until stiff but not dry. Pour about 1/2 of the syrup slowly over whites, beating constantly. Cook remainder until 272° on thermometer or soft crack stage. Add slowly to first mixture and beat until mixture holds its shape. Add vanilla and nuts and drop by spoonfuls onto wax paper. Yields 1 1/2 pounds.
Boil sugar, milk and butter 4 1/2 minutes. Add marshmallow and chocolate chips. Beat until firm. Pour in greased dish or pan.
Combine all ingredients. Place in a greased 13 x 9-inch casserole. Cover with foil and bake at 350° for 1 hour.
In a skillet, saute the bacon until crisp; remove bacon. Saute the potatoes, onion, carrots and lima beans in the remaining drippings until tender. Stir in the sausage; heat until meat is hot. Garnish with bacon. Serve in skillet. Serves 4.
Preheat oven to 250°. Combine cereal and nuts in a greased, large, shallow baking pan. In a saucepan, bring butter, sugar and corn syrup to a boil and cook for 5 minutes. Remove form heat; add vanilla and soda. Pour caramel mixture over cereal and nuts; stir well. Bake for 1 hour, stirring every 15 minutes. Pour onto waxed paper and break apart; allow to cool. Store in airtight container. Yields approximately 10 cups of snack mix.
One half cup of the flour should be sprinkled over blueberries. Sift dry ingredients into bowl. Add shortening, milk and vanilla; beat. Add 2 eggs and beat. Fold in floured blueberries. Spread mixture in greased and floured 9 x 13-inch pan. Over top of mixture, sprinkle generously a mixture of sugar and cinnamon. Bake in a 350° oven for 1 hour and 10 minutes. Serve warm with butter or cold. Either way it's delicious.
Mix yeast with 1/2 cup warm water. Mix sugar with 2 cups warm water and flour. Add yeast mixture. Let stand in glass jar covered with cloth for 5 days.
Preheat oven to 350°. Grease and flour 10-inch Bundt pan. In large bowl, beat all ingredients, except carrots and coconut, until just blended, constantly scraping bowl with rubber spatula. Increase speed to high; beat 2 minutes, occasionally scraping bowl with rubber spatula. Stir in carrots and coconut. Spoon batter into pan. Bake 50 to 55 minutes, until done. Cool on wire rack 10 minutes. Remove from pan.
Preheat oven to 350°. Melt chocolate chips and butter in saucepan over low heat. Remove; add condensed milk. Stir in flour, nuts and vanilla. Cover each candy Kiss completely with 1 tablespoon dough. Place cookies 1-inch apart on cookie sheet and bake 6 to 8 minutes. Do not overbake. Remove from cookie sheet and cool. Cookies will appear soft and shiny but will become firm as they cool.
Do not peel oranges! Cut oranges and apples into large chunks. Place all ingredients (except marshmallows) into a food processor. Process for one or two minutes until finely chopped and thoroughly mixed, scraping down sides of container as needed. Stir in marshmallows if desired. Serve immediately or chill until ready to serve.
Cream the cream cheese with butter. Add flour; mix well and chill for 2 hours. Use 1/4 of dough at a time, rolling out on surface sprinkled with powdered sugar to 1/4-inch thick. Cut into 1 1/2-inch squares. Put small amount of apricot jam (or other of your choice) on each square, overlap opposite corners of dough and pinch to hold. Bake at 350° for 20 minutes. Sprinkle with powdered sugar before serving.
In skillet, brown hamburger meat, onion and salt and pepper until meat is done. Mix remaining ingredients and add to meat and onion mixture. Bake for 45 minutes at 350°. Serves 6.
In a skillet with a tight fitting cover, put the chicken breasts (skin side down if skin is on), water, salt and pepper together and bring to a rolling boil. Skim off the broth and continue to cook on moderate heat; cover tightly for 35 minutes. Remove breasts; cool, strain and measure broth (put in freezer for 10 to 15 minutes until fat comes to top and remove fat). After chicken is cool enough to handle, remove bones and skin (if still on) and discard.
Brown hamburger and minced onion. Drain. Add tomato soup, mustard, ketchup and brown sugar. Simmer for 15 minutes. Serve on hamburger buns.
Mix together eggs, butter, sugar and flour. Fill crust with raw peaches (sliced). Pour mixture over peaches. Bake at 350° until golden brown and peaches are soft.
Cream butter, sugar, eggs, and vanilla. Blend in flour and then add nuts. Spoon batter into a well greased lightly floured 9 x 13 inch pan and bake at 300 for 45 minutes. DO NOT OVERBAKE. Cut into squares and sprinkle with powdered sugar. Keep these covered well or they will get hard.
Saute garlic in saucepan in the oil until it floats. (Do not allow to brown.) Add clam juice to stop cooking. Add salt, pepper and oregano and simmer for 5 minutes. Remove from heat and add clams and half of the parsley. Cook the linguini according to package directions and reserve 1/2 cup of the cooking water. Melt 1 tablespoon butter with a small amount of olive oil and gently fold into the cooked and drained linguini with the reserved water and remaining parsley. Heat the clam sauce, but do not boil. Serve over the linguini.
Brown uncooked rice in oil in skillet, stirring constantly. Add onion, salt, garlic and comino; brown for 1 more minute. Add tomato sauce and water. Cover with tight fitting lid and simmer for approximately 20 minutes or until rice is fluffy and liquid absorbed. Do not stir rice while simmering.
Mix all ingredients together except butter and bread crumbs. Pat in buttered dish for baking and refrigerate overnight. Melt butter and add to bread crumbs. Sprinkle on casserole. Bake at 350° for 35 to 40 minutes.
Crush cookies. Mix with margarine and press into bottom of an 8 or 9-inch spring-form pan. Refrigerate.
Cream butter and sugar; beat in eggs and vanilla. Stir together flour, nuts, cocoa and baking powder; stir into egg mixture. Spread in bottom of greased 9 x 13-inch pan. Bake at 350° for 15 to 20 minutes.
Scramble hamburger, onions and green pepper. Drain excess fat. Add salt and pepper, chili powder, taco seasoning, bay leaves to hamburger. Mix well. Add tomato sauce, juice and diced tomatoes. Simmer for 30 minutes. Add pinto beans and taco sauce. Simmer for at least 1 hour. May add a little water, if needed.
Mix together cooked macaroni, cheese, celery and onion. Combine and stir macaroni mixture, mayonnaise, vinegar and pepper together. Chill. Serve, garnished with pickle slices and pimientos.
Dissolve red hots in heating water. Add jello and applesauce. Chill until set. Top with Miracle Whip, cream cheese and powdered sugar or NutraSweet.
In 2-quart boiling water and 1 teaspoon salt, add noodles gradually. Cook until tender. Drain, then rinse in cold water. Mix noodles with tuna, soup, milk and cheese. Top with tomato slices and crumbs. Bake for 15 minutes at 375°.
Brown meat and onion. Add water, sauces, salt and pepper. Sprinkle with flour and stir in. Simmer slowly 1 hour. Serve on warm buns.
Place sliced potatoes in deep heavy pan. Add sugars, syrup and butter. Then add lemon flavoring. Cook on top of range slowly until tender and syrup is thick.
Mix all ingredients together and drop by tablespoon into hot oil. Cook slowly 3 to 5 minutes.
Brown sausage in a large Dutch oven. Drain off excess fat. Add celery and cook for 10 minutes, stirring occasionally. Add all remaining ingredients except green peppers. Simmer, covered, for 20 minutes. Add green peppers and cook, covered, for 10 minutes. Makes 3 1/2 quarts. Serve with garlic buttered Italian bread and grated Parmesan cheese.
Crumble and cook meat in large skillet. Remove from pan. Saute onion and pepper until onion begins to get clear. Put meat back in pan and add peas and tomatoes. Simmer together for 5 to 10 minutes. Salt and pepper to taste. Serve with tossed salad and garlic bread for a complete meal.
Dissolve jello in hot water; stir in relish and additional ingredients. Pour in dish and refrigerate overnight. Serves 10.
Dip chicken breasts in melted butter. Roll in Parmesan cheese. Put in buttered baking dish and bake at 350° until done. (Can sprinkle extra Parmesan cheese on top of chicken breasts.)
Make a dark brown roux of flour and grease in a heavy pot. Add vegetables and garlic; saute until soft. Add tomato paste; mix well. Add remaining ingredients, except shrimp, parsley and rice. Simmer slowly for one hour, covered, stirring occasionally. Add shrimp; cook until done (5 to 15 minutes). Garnish with parsley and serve over rice.
Mix in saucepan, butter, cocoa and water. Bring to boil and stir into flour and sugar mixture. Beat eggs. Add soda to buttermilk. Add eggs, buttermilk, vanilla and salt to warm mixture. Batter will be thin. Bake in a 13 x 9-inch pan at 400° for about 20 minutes. Pour Geri's Chocolate Cake Frosting over hot cake.
Pour into grocery bag the unsalted popped corn. In a 2-quart bowl mix the brown sugar, butter, white syrup and salt. Cook on High 2 1/2 minutes; stir well. Cook on High 2 1/2 more minutes, remove and add the soda. Stir well. Pour on popcorn in a sack; shake well.
Spread beans in 9 x 12-inch pan. Spread hamburger on top. Cover with next 4 ingredients. Bake at 350° until warm. Top with sour cream.
Combine all ingredients, except cheese, potato chips and almonds. Place in 9 x 13-inch baking dish. Top with saved ingredients. Let stand overnight in refrigerator. Bake, uncovered, 30 minutes at 400°.
Boil chicken in 3 quarts water, with salt and pepper to taste, until well done. Cool and remove skin. Take meat off bones and put back in broth.
Bring water, syrup and sugar to a boil. Add peanuts. Cook to 295°. Add soda and stir. (Cook in 3-quart boiler because when you add soda it will foam up.) Pour on greased cookie sheets. As soon as the edges begin to cool, start pulling and stretching the candy as you would taffy. Break off edges as they cool and continue pulling center.
Beat together. Good for chicken, fish, pork chops, etc. Dip in wet batter and then roll in dry before frying.
Beat with fork. Mix	sugar and egg first. Then add butter and milk, then soda and flour. Mix well. Add berries. Stir. Put in 8 x 8-inch pan. Bake at 325° for approximately 45 minutes to 1 hour.
In a 5 1/2 x 3 x 2-inch bread loaf pan, mix all ingredients and cover with aluminum foil and cook in a 375° oven for 1 hour and 10 minutes.
Cook cabbage in boiling water and drain well. Layer cabbage alternately with cheese in greased 2-quart casserole. Pour soup over cabbage and cheese. Top with buttered bread crumbs. Bake at 425° for 15 minutes or until bubbly and crumbs are brown.
Mix together first four ingredients. Add flour, vanilla, sour milk and hot water to the other ingredients. Drop mixture on cookie sheet by spoonfuls. Bake at 350° for 10 minutes.
Mix cubed chicken, cream of chicken soup and sour cream in a 9 x 13-inch pan. Mix crackers, melted margarine and poppy seed in plastic bag. Spread over top of chicken mixture. Bake at 350° for 30 minutes.
Mix all ingredients in a 2-quart glass baking dish. Bake at 350° for 45 minutes to 1 hour until browned on top.
Combine tuna, cole slaw mixture and grapes. Add enough lemon yogurt to moisten. Can be served on a lettuce leaf or however desired.
Heat oil in skillet; brown garlic. Add tomatoes, parsley, basil, salt and pepper. Simmer, uncovered, for 1/2 hour. Stir in tomato sauce, garlic salt and shrimp. Cook, uncovered, for an additional 15 to 20 minutes. Pour over 1 pound of cooked spaghetti. Top with grated cheese. Buon appetito. Serves 4.
Heat all ingredients except roast to boiling. Add roast and bake at 325° until tender. Tear apart roast and place on Italian bread. Cover with shredded Mozzarella and some of the peppers. I like to cook it the day before in a crock-pot.
Line cookie sheet with waxed paper. In small saucepan over low heat, melt chips with frosting, stirring frequently, until chips are melted and mixture is smooth. Add food colorings; blend well.
Stir sugar, Kool Aid and milk until sugar is dissolved. Pour into shallow freezer container; cover and freeze for 1 hour or until slightly thickened. Transfer to a mixing bowl; beat until smooth. Return to freezer container; cover and freeze until firm. Remove from freezer about 20 minutes before serving. Yields about 3 cups.
Mix all ingredients together. Beat by hand until it is mixed well. Bake 30 minutes at 350° or until done. Top with your favorite icing or pour powdered sugar mixed thin with milk on top and let cool.
Sift dry ingredients together. Cut in shortening until mixture resembles coarse crumbs. Add milk all at once and stir just until dough is mixed. Roll out. Cut with biscuit cutter. Place on cookie sheet. Bake in hot oven at 450° for 10 to 12 minutes or until brown.
Steam or microwave broccoli until tender. Drain well. Combine all ingredients (except cracker crumbs) and blend with broccoli. Put in buttered casserole dish and sprinkle top with crumbs. Bake at 400° for about 20 minutes. Serves 8 to 10.
Place chicken in a 9 x 13-inch pan. Place slices of cheese over chicken. Mix soup and water together; pour over top. Spread crumbs on top, then pour melted butter over all. Bake at 325° for 2 hours.
Rinse the beef with cold water and score with knife. Mix the soy sauce, sugar, kiwi, sesame oil, sesame seed, black pepper and garlic to make the seasoning sauce. Marinate the meat in seasoning sauce for 15 minutes. Cut the carrots and radish into 2-inch pieces. Put the meat and sauce into a large saucepan and add 3 cups of water. Simmer for 1 1/2 hours. Add carrots and radishes; cook until tender. Serve with rice.
Melt margarine; stir in flour. Gradually add half and half; stir until thickened. Add cheese. Cook and stir until smooth. Fold in crab delights. Heat 3 minutes, stirring occasionally. Toss fettucini with sauce. Sprinkle with parsley. Serve immediately. Serves 4.
Mix water, margarine and chocolate in a large heavy saucepan. Heat until chocolate is melted. Take from heat and add sugar, eggs and sour cream, mixing with a spoon. Sift in flour, soda and salt. Mix well with a spoon. Do not overbeat. Stir in vanilla. Bake in 9 x 13-inch pan in 350° oven for about 35 minutes. Test to see if top springs back when touched with your finger. Do not overbake.
Dissolve gelatin in boiling water. Stir in soda. Chill until partly set. Fold in pineapple, marshmallows, and bananas. Chill. Serve with topping.
Combine all ingredients and blend well. Pour into ready made graham cracker crust or crust of your choice.
Place a layer of broccoli on bottom of casserole dish. Place layer of chicken on top of broccoli. Mix soup, mayonnaise, pepper, lemon juice and curry powder together and spoon over chicken. Sprinkle cheese on top. Then over the cheese, top with 1 cup buttered bread crumbs. Bake at 350° for 20 minutes.
Combine water, tomato juice, rice, basil, oregano and salt in 2 to 3-quart saucepan. Bring to a boil; stir once or twice. Reduce heat; cover and simmer 15 minutes or until rice is tender and liquid is absorbed. Stir in artichokes, red peppers, olives, parsley, lemon juice and black pepper. Cook 5 minutes longer or until thoroughly heated. Sprinkle with cheese. Makes 8 servings.
Beat eggs. Add remaining ingredients and pour in pie shell. Bake in 350° oven for 40 minutes.
Fry strips and cut in 1-inch pieces. In a large saucepan, boil water and bouillon cubes. Stir in sugar and cornstarch mix. Add oyster sauce and cook 1 or 2 minutes. Pour sauce over chicken strips and sprinkle with cashews and green onion slices. Serve over cooked rice.
Cream butter and 2 cups sugar until light and fluffy. Beat in eggs, one at a time, until mixed thoroughly. Beat in sour cream and vanilla. Fold in flour sifted with baking powder and salt. In a separate bowl, combine 4 teaspoons sugar, cinnamon and pecans. Mix well. Spoon one-third of batter into greased bundt pan. Sprinkle with three-fourths of pecan mixture. Spoon in remaining batter and sprinkle with remaining pecan mixture. Bake at 350° for 1 hour or until done. Remove from pan and cool on wire rack.
In a medium saucepan over low heat melt butter; add onion and cook a few minutes. Stir in flour. Slowly add milk, keeping smooth. Cook, stirring, until thickened and bubbly. Stir in rice, corn, salt and pepper. Turn into an ungreased 1-quart casserole. Sprinkle with cheese and paprika. Bake at 350° about 20 minutes. Sprinkle edges of casserole with parsley.
Beat eggs. Add sugar gradually, then add remaining ingredients. Should measure 10 cups. Put into freezer (electric) for 30 to 40 minutes. Makes 1 gallon.
Mix dry ingredients and add to egg white. Add ice water. Mix until large lumps disappear. Rinse and towel dry 2 to 3 frozen fish. Spoon on batter. Deep fry in at least 1-inch of oil at 350°. Cook 7 to 10 minutes or until golden brown.
In a double boiler, scald the milk with vanilla bean. Remove the bean. Mix the flour, sugar and salt. Add a little of the scalded milk, stirring until smooth. Add to the remaining milk in the double boiler and cook, stirring, until thickened. Beat together the egg yolks and the whole egg. Add a little of the hot mixture; stir until smooth. Add the remaining sauce. Cook over simmering water, stirring constantly, until the mixture has thickened. Strain the mixture. Cool and fold in the whipped cream. Turn into the baked pie shell; cover with raspberries. Melt the jelly over very low heat, stirring; pour evenly over the raspberries. Chill.
Cook together until thick. Cool. Add berries and mix well. Pour into pie shell. Top with whipped cream when ready to eat. I like my berries sliced small or crush a little.
Peel and cook sweet potatoes about 25 minutes. Take cooked potatoes out to baking dish. Add sugars, margarine and salt to water. Thicken with cornstarch dissolved in a little water. Boil until glassy (about 4 minutes). Pour over potatoes in baking dish. Bake at 400° for 20 to 25 minutes.
In a small bowl combine apricots and water. Let stand 5 minutes. Drain and discard liquid. Set aside. In a mixing bowl cream butter and sugar until fluffy. Add sour cream and mix well. Combine dry ingredients and add to creamed mixture just until moistened. Fold in orange peels, nuts and apricots. Batter will be very stiff. Fill paper lined muffin pans 3/4 full. Bake at 400° for 18 to 20 minutes.