HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine sugar and cream of tartar. Stir until sugar is dissolved. Cover pan and boil 5 minutes, allowing steam to dissolve any grains of sugar on sides of pan. Uncover and boil without stirring to soft ball stage. Wipe all crystals from the sides of the pan with a damp cloth. Pour into shallow pan, plate or onto a marble slab which has been rinsed with cold water. Cool to room temperature. Beat only until stiff enough to knead. Knead until smooth. Place in bowl, covered with a damp cloth or with waxed paper and allow to stand for 24 hours before using.
Preheat oven to 425°. Place potatoes in a large shallow baking dish that will hold all of them in a single layer. Add the remaining ingredients and stir to coat well.
Mix vegetables and salt. Combine sugar, vinegar, oil, water and paprika. Stir until sugar is dissolved. Pour over vegetables. Chill 24 hours.
Mix the dry ingredients. Stir in the liquids and mix well. Grease a mold*. Fill not more than 2/3 full. Put on the cover. Place on a rack in a deep kettle. Add boiling water to come halfway up around the mold. Cover. Steam 3 to 3 1/2 hours, keeping water boiling. Add more water as necessary. Run a knife around the inside of the mold to loosen the loaf to remove it.
Preheat oven to 350°. Grease a 9 x 1 1/4-inch pie plate. Place milk, vanilla, eggs, sugar and baking mix in blender container. Cover and blend on high for 15 seconds. Add cream cheese. Cover and blend on high for 2 minutes. Pour onto plate. Bake until center is firm, 40 to 45 minutes; cool. Spread Cheesecake Topping carefully over top. Garnish with fruit, if desired.
Mix ingredients, without Cool Whip, then fold in Cool Whip. Refrigerate overnight, uncovered.
For soup or to butter them. Mix all ingredients well. Cook in salted water or chicken broth for 15 minutes.
Mix together in mixer the margarine, sugar, vanilla and peanut butter. Line an oblong pan with half the graham crackers. Spread with mix over all and pat down with remaining crumbs. Refrigerate, then cut into squares.
Blend cornstarch and vinegar in skillet. Add sugar, catsup and shoyu. Cook, stirring constantly, until thickened. Add tuna. Cover and simmer 15 minutes. Add pineapple and green pepper. Continue cooking for 5 minutes. Serve over rice.
Mix jello in hot water and then add cold water. Add one can crushed drained pineapple. Mash bananas and add to mixture. Add marshmallows. Place in refrigerator to jell.
Combine first 9 ingredients in bowl and mix well. Pat into rectangle on waxed paper. Layer ham and shredded cheese on ground beef. Roll like jelly roll, sealing edges and ends. Place seam side down in baking dish (13 x 9-inch). Bake at 350° for 1 hour and 15 minutes. Top with cheese wedges. Bake until cheese is melted. Serves 8.
Cook the potatoes in their jackets; cool in refrigerator a day ahead of time. Peel and grate the potatoes. Melt the butter or margarine. Add the salt and half and half. Grate the Cheddar cheese; add a small amount of Parmesan cheese to the Cheddar cheese. Layer potatoes, melted mixture and cheese in a baking dish; top with crumbs. Bake at 350° for 1 hour.
Mix cocoa, butter, shortening and water in a saucepan and bring to a boil. Sift together flour, sugar and soda. Dump all dry ingredients into the melted mixture and beat a few minutes. Add eggs, buttermilk and vanilla. Beat a few more minutes. Pour into a greased and floured long pan and bake at 350° for 20 to 25 minutes or until done. As soon as possible after you take the cake out of the oven; pour on frosting.
Toast the bread and butter it. Dice bread into 1/2-inch pieces and combine with tomatoes. Add sugar and spices. Pour into greased casserole dish and top with rest of butter. Bake at 350° until lightly browned, 30 to 40 minutes. Good with white beans and rice.
In small bowl, dissolve the mustard in the bean liquid (1/2 C). Add finely chopped onion and minced chutney, salt and pepper. Put beans in casserole. Stir in mixture to beans and pour honey evenly over top. Cover and bake at 325° for 1 hour or longer until browned. Remove cover and bake. Serve with yogurt.
Combine all ingredients, adding cracklins last. Pour in to a sizzling hot pan and bake for 30 minutes at 450°.
Melt butter. Add flour and seasonings. Stir until smooth. Add milk and cream slowly; cook over low heat until thickened. Heat slowly. Do not let boil.
Mix together ingredients and pour into pie crust. Chill for 5 or 6 hours.
Combine all ingredients and cook in heavy pan slowly (simmer) until thick. Makes about 2 pints.
Brown chops in hot shortening. Drain. Combine remaining ingredients and pour over chops. Bake in slow oven at 325° for 1 1/2 hours. Turn chops once during baking.
Prepare pasta according to directions. Saute garlic in margarine until soft. Add onion and bell pepper until tender; add mushrooms, tomatoes and pepper to taste. Combine sauce and pasta. Sprinkle with Parmesan cheese.
Mix margarine and cheese. Add flour, Rice Krispies and pepper. Roll into balls and place on greased cookie sheet. Flatten with a fork. Bake in a 350° oven for 15 minutes or until golden brown.
Preheat oven to 350°. Wash and dry chicken pieces. Combine Bisquick, Parmesan, paprika, celery salt, salt and pepper. Dip chicken in milk and roll in dry mixture. Place chicken, skin side up, in large shallow baking pan. Pour melted butter over chicken. Bake 55 to 60 minutes or until chicken is tender.
Mix together all ingredients. Put in a covered casserole dish and bake for 1 hour at 375°. Remove cover last 10 minutes.
Mix everything except corn flakes and 1/4 cup butter. Place in buttered casserole dish. Mix corn flakes and butter. Spread over hashbrown mixture. Bake at 350° for 45 minutes.
Grease 3 (9-inch) layer cake pans; set aside. Prepare cake mix as directed on package, using oil, eggs and juice drained from oranges. Stir in oranges and nuts. Spread evenly in pan. Bake in preheated 325° oven for 25 minutes or until done. Cool. Remove from pan and cool.
Combine sugar, syrup, milk and salt. Cook until a soft ball forms when dropped in cold water. Remove from heat. Add vanilla and peanut butter. Cool for 5 minutes; beat until mixture is creamy and begins to thicken. Pour contents into a buttered pan; cut into squares. Chopped pecans or walnuts may be added, if desired. Yields 1 pound.
Combine first five ingredients and fill medium size muffin pans; round tops, meat loaf fashion. Combine brown sugar and prepared mustard and spread over tops of cups. Bake at 325° for 1 hour.
Preheat oven to 350°. Mix soup and sour cream together. Add chicken and lemon juice; mix well. Pour into casserole dish (9 x 13-inch). Melt butter. Mix together with crackers and poppy seed. Sprinkle over chicken mixture. Bake until cracker crumbs are crisp and casserole is heated through, about 30 to 40 minutes.
Cut eggs in half lengthwise. Remove the yolks; set whites aside. In a bowl mash yolks. add remaining ingredients; mix well. Spoon into egg whites. Refrigerate until serving.
Cover eggs with warm or cold water, add vinegar to water. Boil about 4 minutes.
Cook potatoes until tender. Cool and peel. Cut into cubes. Add remaining ingredients except eggs. Toss until potatoes are well coated. Add eggs just before serving. (Best when prepared several hours in advance.)
Slice steak diagonally (against the grain) in narrow strips. In skillet, brown steak in smoking hot oil. Combine with garlic, salt, pepper and sugar in crock-pot. Cook on low for 6 to 9 hours. Turn control to High. Add bean sprouts, tomatoes and green peppers. Dissolve cornstarch in water. Stir into pot, cover and cook on high 20 minutes until thickened and clear. Sprinkle with onion. Serve hot with rice or chow mein noodles.
Core head of cabbage. Set cabbage hole down in large pot with 1 or 2 inches of water and steam. Pull off leaves, one by one (total of about 22 to 26). Cook rice. Saute chopped onion in butter. Mix meat loaf mixture with the rice and onion mixture with your hands. Add eggs to the mixture and salt and pepper to taste. Take each cabbage leaf and put some meat in the middle. Wrap envelope-style tightly. Put 1 small box of raisins on bottom of pan. Tightly pack 2 rows of cabbage balls in same pot as you boiled cabbage. Sprinkle another few raisins on top. Add tomato soup and 2 cans water. Cover and bring to a boil, then reduce to a simmer for 1 1/2 hours. Serve with mashed potatoes and cucumber salad.
Dab fish with butter. Cover with chopped vegetables. Sprinkle with salt. Cover and bake at 350° for 30 minutes. A quick, easy, nutritious meal.
Beat altogether for 2 minutes. Pour into 9-inch (greased) pie plate. Bake at 350° for 55 minutes. Do not open until done!
Wash greens thoroughly. Braise meat in a 6-quart pot. Add greens, wine and remaining ingredients. Let come to a boil. Lower heat and cook for 1 hour or until greens are tender.
Mix together Cool Whip, melted butter and sugar. Tear cake into pieces and put into mixture. Crush up the Butterfinger bars and put about 1/2 cup into the mixture. Sprinkle the remaining 1/2 cup onto the top of the mixture. Refrigerate.
Clean groundhog good. Put in pot and bring to a boil; cook for 10 minutes. Turn head down, cook for 20 minutes more. Remove from pot. Put in a baking pan. Bake at 350° for 1 1/2 hours or real tender. Add 1 cup of water from the pot to bake in. Add all ingredients 1/2 hour before groundhog is done.
Mix confectioners sugar, peanut butter, melted margarine and graham cracker crumbs together and roll out into balls.
Whip the first 3 ingredients with hand mixer until smooth and creamy. Fold in the Cool Whip using a spatula and mix well. Refrigerate the mix plus the box of cookie crumbs for about 3 hours.
Tear up bread and place pieces in greased 9 x 13 pan. Brown and drain sausage and spoon over bread. Sprinkle with grated cheese. Beat together eggs, milk and remaining ingredients. Pour over bread. Bake at 350° for 30 to 40 minutes.
Heat 2 cups regular or 2% milk to lukewarm. Add sugar and salt and dissolve. Pour into 6-quart freezer can. Add remaining ingredients. Freeze according to directions.
Line pie plate with vanilla wafers. Mix together Eagle Brand milk, juice from artificial lemon and Cool Whip. Put in pie plate and let set overnight.
Combine all ingredients in container of an electric blender; process until smooth, stopping once to scrape down sides. Pour into a small saucepan. Cook sauce over low heat, stirring constantly, until thoroughly heated. Yields 2 1/2 cups. Contains 86 calories, 0.8 g fat and 0.5 g saturated fat per 3 1/2-ounce serving.
Heat oven to 375°. Put spinach, Havarti, Parmesan, eggs, milk, garlic powder, oregano, pepper and nutmeg in processor. Pulse until cheese is finely chopped. (Can be made a day ahead; refrigerate, tightly covered.)
Line serving bowl with lettuce leaves. Arrange layers of avocado and orange slices on top. Combine mayonnaise, orange juice, paprika and salt in small bowl and mix well. Pour over salad.
Cook macaroni; drain and rinse until completely cool. Combine remaining ingredients and toss with macaroni.
Cut sausages in 3 inch pieces or smaller to make 32 pieces. Remove skin; roll between your hands	to make it slimmer and firm. Parboil, take it out of the water and brown meat in Teflon pan. Set aside to cool.	Cut peppers in 3/4 inch strips; cut	each strip in half or about 1 1/2 inches long. Parboil in same liquid used for meat. Cut cheese in 18 pieces, 1/4 inch wide. Cut again in half to make 36 pieces.
In a bowl, flake salmon. Mix in remaining ingredients except for olive oil. Take a handful of the mixture and form into a ball. In a frying pan, warm olive oil. Place ball into oil and let brown on one side. Roll ball over and flatten with spatula. Cook until dark brown on both sides.
Cook meat in heavy iron skillet. Add salt, pepper, chili powder, tomato paste and water. Cook very slowly for 1 hour. Add onion which has been cooked in butter until soft, then add spaghetti to mix.
Dissolve jello in 2 cups of boiling water. Stir in cranberry sauce. Add crushed pineapple. Add ginger ale. Put in mold and chill until set.
Mix the oil, vinegar and sugar with the seasoning packet for the dressing. Mix cabbage, red peppers, nuts and onions with dressing. Add broken Ramen noodles just before serving.
Drain the beans (drain the kidney beans after being rinsed with water). Add other ingredients and let marinate at least overnight. This salad may be made several days ahead. A can of baby lima beans may be added; also a 4 ounce can of sliced mushrooms.
Bake cabbage for 1 hour. Remove the charred outer leaves. Cut the cabbage into 1-inch wedges with the core attached. Simmer the water, vinegar and spices for 5 minutes. Pour over the cabbage in a jar and seal. Keep refrigerated.
Put Hi-C in punch bowl. Add cherries, ginger ale and sherbet just before serving.
Cut the tomato and eggs into wedges. Toss salad greens and celery in a large bowl. Arrange remaining ingredients over greens.
Mix sour cream and soups; add 1/2 the cheese and mushrooms, along with the chiles. Divide the soup mixture in half and add to the shredded chicken. Fill the flour tortilla shells and roll. Place in a 9 x 13-inch pan. Pour the remaining soup mixture over the top of tortillas and sprinkle with green onions and remaining cheese. Bake for 30 minutes at 350°.
Make patties. Cover with sauce; simmer about 20 minutes and serve with hamburger buns.
Combine turkey, bread crumbs and garlic powder. Form into balls. Spray large skillet with cooking spray. Brown turkey balls on all sides; drain. In same skillet, heat Butter Buds and saute onions. Add flour. Using wire whisk, add instant broth and water, stirring until gravy consistency. Bring to a boil. Add turkey balls and simmer 10 minutes. Stir in yogurt but do not boil, just heat slightly. Serve over hot noodles. Serves 6.
Mix all ingredients. Grease miniature muffin pans. Fill 2/3 full. Bake at 425° for 10 minutes. Makes 36 servings.
Combine all ingredients, except fruit pectin, in a Dutch oven; bring to a boil. Boil for 6 minutes, stirring frequently. Stir in fruit pectin; continue boiling for 3 additional minutes, stirring frequently. Remove from heat and skim off foam with a metal spoon. Quickly pour jelly into sterilized jars, leaving 1/2-inch headspace. Cover at once with a 1/8-inch layer of paraffin. Cover with lids. Yield: 3 1/2 cups.
Pour chilled evaporated milk into a medium size bowl and whip with an electric mixer until soft peaks form, about 1-2 minutes. Mix water, lemon juice and gelatin in microwave bowl and heat on high for 1 minute. Stir to dissolve gelatin. Mix whipped milk, sugar, food coloring and gelatin mixture with an electric mixer until throughly blended. Pour into pie crust. Cover with inverted plastic dome and chill until fully set, at least 1 hour. Garnish with kiwi fruit, if desired.
Melt chips, margarine and peanut butter for about 3 minutes in microwave. Stir in cereal. Shake in bag with powdered sugar.
Cook linguini. Cut the cucumber, tomatoes and onion into small pieces. Mix together the linguini, cucumber, tomatoes, onion, salad crunchies and dressing. Chill overnight.
Cover cabbage leaves with boiling water. Let stand until limp, about 10 minutes. Remove and drain. Mix ground beef, rice, onion, salt, pepper, garlic salt and 1/2 of the tomato sauce. Place about 1/3 cup of meat mixture at stem end of each leaf. Roll leaf around mixture, tucking in sides. Place rolls, seam side down, in 8 x 8 x 2-inch baking dish. Mix remaining ingredients, pour over cabbage. Cover and bake at 350° for 45 minutes or until ground beef is done.
Combine all ingredients, except catsup. Shape into a loaf on a rack in a roaster pan. Spread catsup on top. Bake at 375° for 1 hour or until done.
Sift the flour and measure. Add soda and salt to flour. Beat oil, sour cream, eggs and sugar together. Add flour mixture 1/2 cup at a time. Beat well. Add vanilla. Bake in three 8 or 9-inch cake pans that have been greased. Bake at 350° for about 25 minutes. For sheet cake, reduce heat to 325° and cook longer, approximately 30 minutes.
Prepare and bake pastry shell. Cool. Wash berries. Remove caps and damaged spots (leave berries whole).
Mix cucumber slices with lime. Cover with water for 24 hours. Pour off water and wash cucumber slices 3 or 4 times. (May be necessary to wash each slice.)
Brown ground meat in frying pan on stove. Add onion and garlic. Cook until ground beef is done, then drain beef before adding other ingredients. Cook, covered, in microwave for 20 minutes, stirring every 5 minutes. Rest, covered, for 5 minutes. Serve over cooked spaghetti.
Mix all ingredients together. Pour into a greased 8 x 8-inch pan. Bake at 350° for 25 to 30 minutes. Cut into squares when cooled.
Melt sugar slowly until brown, being careful not to burn it. Carefully add other ingredients; cool and bottle. Drink in moderation.
Shred cabbage fine. Grate peeled carrots into cabbage. Slice scallions (mostly green and some of white); mix with cabbage and carrots. In separate bowl, mix remaining ingredients. Pour over cabbage and mix well. Refrigerate for 2 hours before serving.
Mix ingredients together and roll out on a floured surface 1/4 to 1/2-inch thickness. Cut into desired shapes and bake on cookie sheet at 350° for 10 to 15 minutes.
Place chicken pieces in bottom of baking dish. Mix soups, tomatoes, and onions. Layer chips, cheese and soup mixture. Bake at 400 degrees for 30 minutes or until brown and bubbly.
Brown beef, drain; saute bell pepper and onion in margarine, then combine the other ingredients, mixing well. Top with cracker crumbs. Dot with margarine. Bake 30 minutes at 350°.
Clean mushrooms, remove stems. Chop up stems fine. Mix in bowl mushroom stems, onion, milk, flour and butter. Stuff mushrooms with mixture. Sprinkle with bread crumbs. Bake at 350° for 30 minutes or until done.
Cook all until spins a thread. Add 2 cups raw peanuts. Cook until pops and browns. Add teaspoon soda, pour on buttered cookie sheet. As soon as able to handle, pull onto buttered tabletop.
Saute onion and water chestnuts in margarine. Mix all ingredients except cheese, stuffing mix and 1/4 cup onion rings. Place in greased casserole. Top with cheese and stuffing mix. Bake at 350° about 30 minutes or until bubbly. Sprinkle 1/4 cup onion rings on top and bake another 5 minutes.
Make a cream sauce of the oleo, flour, salt and milk. Add cheese; stir until melted. Cook until thick. Cook macaroni until nearly done; drain and put in a baking dish. Pour cream sauce over macaroni; sprinkle cheese on top. Bake at 350° for about 30 minutes, or until brown. Serves 12.
Split chilies, rinse and remove seeds. Arrange on bottom of 11 x 7 x 1 1/2-inch pan. Top with chicken which has been shredded, then cover with cheeses. Beat eggs, milk and biscuit mix. Pour over cheeses. Bake at 325 ° for 50 to 55 minutes. Serve with salsa. Serves 8.
Combine all ingredients except ham, stirring until well blended. Spread 1 Tbsp. mixture on each slice of ham. Roll up jelly roll fashion, starting at short end; wrap in plastic wrap (may be frozen up to 1 month if needed). Put in refrigerator overnight. Cut each roll into 3/4 inch slices. Makes approximately 5 dozen. A great make ahead item for parties for the holidays.
Place cabbage and carrot in a large bowl. Sprinkle with sweetener, salt and celery seed on top. Let stand 5 minutes. Mix vinegar and mayonnaise together. Spoon over cabbage. Toss to blend. Chill several hours and toss occasionally. Makes 8 servings. Equals 1 vegetable and 2 fats.
Put ingredients in crock-pot and let simmer about 2 hours. It is best to add hot dogs last.
In large bowl, combine dry cake mix and oats; stir in melted butter until mixture is crumbly. Place 1/2 of crumb mixture in pan and spread evenly. Combine preserves and water. Spoon over crumbs. Cover with remaining crumb mixture; pat firmly to make top even. Bake in preheated 375° oven for 18 to 23 minutes; top should be very light brown. Cool completely, then cut into bars. Store in airtight container. Makes about 4 dozen bars.
Blend cream cheese and mayonnaise; mix the other ingredients, blend well. Refrigerate one hour before serving. Serve with fresh vegetables and/or crackers.
In a saucepan combine sugar, cornstarch and water until smooth. Cook and stir over medium heat until bubbly and thickened. Remove from the heat; stir in jello until dissolved. Cool. Arrange peaches in cooled, baked crust. Pour filling over peaches. Chill until set, about 2 hours. Serve with whipped cream, if desired.
Beat cream cheese and sugar until creamy. Add peanut butter and milk. Beat well. Fold in 2 cups Cool Whip into the peanut butter mixture. Spoon into pie crust. Refrigerate at least 1 hour, until set.
Place half the noodles in a greased baking dish. Add half the chicken and mushrooms. Repeat layer. Add salt, pepper and margarine to hot broth. Pour over chicken. Cover with bread crumbs and bake uncovered at 350° for about 20 minutes or until brown.
Grease and flour a tube pan. Start cake in cold oven. Bake 1 hour and 15 minutes at 325°.
Preheat well greased 10-inch iron skillet in a 425° oven. Blend all ingredients, stirring until moistened. Pour into preheated skillet. Bake 25 to 30 minutes. When done remove from oven and let sit for about 10 minutes, then remove from skillet and serve.
Cream shortening and sugar. Add eggs. Mix in flour alternately with bananas and milk. Add nuts. Pour into well greased and floured loaf pan. Bake at 350° for 1 hour or until done. Makes 2 loaves.
Brown sausage and drain. Melt cheese. Mix cheese, sausage and sauce. Put in crock-pot and let it get hot. Good with tortilla chips.
Measure cereal into shallow dish or pan. Set aside. In small mixing bowl, beat egg and milk slightly. Add flour, salt and pepper. Mix until smooth. Dip chicken in batter. Coat in crumbs. Place in single layer, skin side up, in foil lined shallow baking pan. Drizzle with margarine. Bake in preheated 350° oven about 1 hour or until chicken is tender and juices run clear. Do not cover pan or turn chicken while baking. Makes 6 servings.
In a large skillet, brown pork chops on both sides. Drain off fat. Pour on jar of Ragu Italian cooking sauce. Simmer, covered, for 45 minutes.
Grease two 9-inch round cake pans. Cream butter, shortening, sugar and vanilla until fluffy. Blend in eggs. Combine cocoa, flour, baking powder, baking soda and salt in bowl. Add milk and blend. Bake at 350° for 30 to 35 minutes.
Butter bottom of large casserole dish. Line with 1 pie shell, then peaches. Combine all dry ingredients. Top peaches with margarine or butter. Sprinkle vanilla and lemon extract over peaches. Then sprinkle with sugar mixture. Alternate with shell, peaches, butter, extracts and dry ingredients, ending with pie shell. Bake at 375° until browned. Ingredients may vary more or less. Enjoy!
Grind fresh cranberries; then add drained crushed pineapple. Make lime jello with pineapple juice. Add to mixture as well as the nuts. Sweeten to taste. Let congeal.
Combine flour and sugar. Cut in margarine. Add milk and egg. Mix with fork until soft dough. Press into a 9 x 9 x 2-inch baking dish. Place 3 cups frozen blueberries over pastry.
Mix well in a large bowl. Let stand 24 hours. Will keep a few weeks in covered jar in refrigerator.
Mix together all ingredients. Bake in 8 or 9-inch pie dish at 300° to 350° for 25 to 30 minutes or until golden brown. Let stand before cutting.
Leave salmon whole, just clean and gill. Wash thoroughly. Squeeze lemon over entire fish. Season entire fish. Wrap and seal in foil. Cook on smoker (indirect heat) at 350° for 50 to 80 minutes (10 minutes per pound) or until flesh flakes with fork, or in oven. When opening foil, beware of steam. Peel skin from upper side of fish and serve.
Take the package of Top Ramen and smash it till it's in small pieces. Cut open the package and put it in a microwave bowl. Empty seasoning into the bowl too. Add enough water to cover the noodles and microwave for 1 1/2 minutes. Stir and microwave for another 1 1/2 minutes. It's done. My Nan adds salsa to hers but I don't.
Mix all together and beat into batter. Place on hot greased grill; fry on both sides until golden brown.
Prepare jello per box directions. Put in the refrigerator. When half congealed, add cream cheese and Cool Whip to jello; beat. Add pineapple and nuts. Refrigerate.