HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a 3-quart saucepan heat together sugar, corn syrup and water, stirring until sugar dissolves. When syrup boils, blend in margarine. Stir frequently after temperature reaches 230°. Add peanuts when temperature reaches 280°. Stir constantly to crack stage (305°). Remove from heat. Quickly stir in soda, mixing well. Pour onto 2 buttered cookie sheets. Loosen from pans when candy hardens. Break into pieces. Makes 2 1/2 pounds.
Cut flank steak into thin slices. Fry in soy sauce; partially cook. Remove from pan. Cut onions and peppers into slices. Fry in oil until tender. Add meat. Add the beef bouillon cubes to 1 cup of hot water, then add mixture to meat, onions and peppers. Add the molasses, more or less, to taste. Stir well. Then take flour mixed with water to make a thick paste. Add to mixture to thicken. Add your Gravy Master to your desired color. Cook on low for about 25 to 30 minutes. Serve over rice.
In bowl, stir together flour, corn meal, sugar, baking powder and salt; mix thoroughly. Add egg, milk and oil. Stir just until dry ingredients are moistened. Spoon into paper baking cups in custard cups filling each about half full. Cook 4 at a time on High for 1 1/2 minutes. Repeat with remaining batter. Makes 7 to 8 muffins.
Beat eggs well. Stir in next 5 ingredients, mixing well. Pour mixture into pie crust and bake at 350 degrees for 50 minutes or until filling is set.
Beat well. Pour into a greased and floured 13 x 9 x 2-inch pan. Bake at 350° for 40 minutes.
Drain fruit, slice pears into quarters from halves. Slice cherries in half. Combine brown sugar, curry powder and melted butter. Layer fruit in casserole dish. Pour sugar mixture over fruit. Bake at 350° about 25 to 30 minutes. Serves 8.
Drain olives, discarding juice and placing back in jar. Combine remaining ingredients. Pour over olives. Replace lid and refrigerate for 3 to 10 days. Turn jar daily. Drain before serving.
In double boiler melt chips and butter. Add milk and mix together. In seperate bowl mix marshmallows and peanuts. Pour melted chocolate mixture into peanut mixture. Mix well. Pour into a 9x13-inch greased pan. Spray Pam works well. Chill in refrigerator. Cut into squares.
In a large mixing bowl, cream butter and sugar. Add eggs, one at a time. Combine flour and baking powder. Add to butter mixture alternately with milk. Add vanilla and mix well.
Blend all ingredients together at low speed. Bake in greased and floured loaf pan at 350° for 1 to 1 1/2 hours. When cooled slightly, sprinkle with powdered sugar.
Boil chicken in pot. Debone it and put back with the broth, then pour in soup mix and rice. Simmer with lid on for 20 minutes.
Cook chicken breasts until tender. Remove from pot and reserve liquid in pot. Saute celery, onion and pepper in 1/2 stick butter. Bring broth left in pot to a boil and cook spaghetti as directed on package. Do not drain spaghetti, but remove about 1/2 of the liquid and reserve. Dice chicken. Add all remaining ingredients to pot with the cooked spaghetti. Stir and add reserved liquid as needed. Add salt and pepper to taste. Simmer about 30 to 35 minutes.
Prepare mashed potatoes (I used leftovers). Stir in onions, ground beef, egg, garlic salt and pepper. Shape into 8 patties. Coat with flour.
Cook spinach and squeeze out all water. Cook Stove Top dressing as directed on package. Mix all ingredients in large mixing bowl. Refrigerate about 20 minutes; take out and roll into balls. Place on slightly greased cookie sheet. Bake at 350° for 10 minutes.
Combine all ingredients, except 1/2 cup cheese and 1/2 can French fried onions. Pour into a shallow 1-quart casserole. Bake, covered, at 350° until vegetables are done, approximately 30 minutes.
Beat the eggs in the butter/sugar mixture well. Blend in sour cream and flour mixture; add flavoring. Bake in preheated oven at 300° for 1 1/2 hours. Use a tube pan which has been sprayed with Pam and sprinkled with flour. I do the toothpick test before cooking the last 15 minutes. This is a large cake, it will not go in my Bundt pan. When cooked, let cool about 10 minutes before turning out of baking pan. Then turn cake over where the top will not have lines across it.
Run steak through tenderizer and cut into bite size pieces. Roll the pieces in flour until coated. Saute onion and mushrooms until tender. Push to side. Add steak and brown well. Add enough water to cover completely. Cover with lid and simmer slowly for 40 minutes or until tender. Uncover and continue cooking until mixture is to desired thickness. Add sour cream and stir well. Do not boil after adding sour cream. Serve over fluffy rice.
In blender beat eggs; add next 6 ingredients and mix well. Pour into pastry shell. Bake at 425° for 10 minutes. Reduce heat and bake at 325° for about 30 minutes. It is very rich!
Mix all ingredients together, except grated cheese and bread crumbs. Place in 13 x 9-inch pan. Sprinkle with grated cheese and bread crumbs. Bake at 350° for 30 minutes.
Cream sugar, Crisco and eggs. Beat 10 minutes. Sift dry ingredients; add alternately with buttermilk. Add extracts. Grease and flour tube pan. Bake at 325° for 50 to 60 minutes.
Cook first 5 ingredients until mixture reaches soft ball stage. Remove from heat and add remaining ingredients. Pour in 9-inch square pan.
Boil chicken breasts and cut into large pieces. Save stock. Saute green pepper and onion until tender.	Add soup and tomatoes; mix. Add chicken; thin with chicken stock if necessary. Layer 9 x 13 inch baking pan with chips, soup mixture and cheese. Repeat. Bake at 350° for 30 minutes.
Mix all ingredients in blender. This makes equivalent of one 14 ounce can condensed milk and may be substituted in any recipe.
Blend together cream cheese and mayonnaise until smooth. Add other ingredients; stir well. Cover; refrigerate few hours or over night. Form into balls; roll in pecans; eat with crackers.
Work butter and sugar until creamy and fluffy. Add flour and vanilla extract and mix thoroughly. Shape in roll 1 1/2 inches in diameter. Roll in sugar mixed with cocoa and wrap in wax paper. Chill in refrigerator.
Boil raisins and water for 3 minutes. Cool. Do not drain. Mix dry ingredients. Cream butter and sugar. Beat in eggs. Stir in raisins with liquid and vanilla. Add dry ingredients; stir in nuts. Drop on greased cookie sheet. Bake 12 to 15 minutes at 375°.
Combine eggs, milk, cinnamon, sugar and applesauce. Soak bread slices until saturated. Cook on griddle or frying pan until lightly brown on both sides.
In a heavy small saucepan over low heat, heat chocolate, stirring occasionally, until melted and smooth. Remove from heat and cool slightly. In a large bowl, mix eggs, sugar, melted chocolate and corn syrup until smooth. Stir in peanuts. Pour into the frozen pie shell. Bake at 350° for 60 to 65 minutes or until a knife comes out clean. Cool pie completely. Brush top with 1 tablespoon of corn syrup for attractive sheen. Makes 12 servings.
Steam hamburger with onion, pepper and celery. When cooked through, add remaining ingredients.
Slice tomatoes 1/4-inch thick. Rub butter in baking dish. Put tomatoes in dish. Bake at 350° for 5 minutes. Remove from oven; take cracker meal, Parmesan cheese, salt and pepper and sprinkle on tomatoes. Dab tomatoes with margarine. Place tomatoes in broiler for 3 to 4 minutes.
Fill unbaked pie shell with fresh sliced peaches. Combine all other ingredients together and pour over peaches. Bake until brown at 300° to 350°.
Press hamburger into a baking dish. Sprinkle with onions. Press into meat. Salt and pepper to taste. Cover with soup and 1/2 can water. Arrange Tater Tots on top. Bake at 350° for about 1 hour. May also put a layer of Tater Tots on bottom.
Put in Swiss cheese, mushrooms, vegetables (of your choice) and bacon in pie shell. Beat eggs and add flour, salt and half and half. Pour over vegetables. Sprinkle cheese on top and bake at 350° for 40 to 45 minutes.
Melt margarine in baking dish. Mix remaining ingredients together. Bake at 325° until golden brown.
Combine crushed pretzels with butter and sugar. Spread half of this mixture over bottom of 9 x 13-inch pan. Combine cream cheese with powdered sugar and add to Dream Whip mixed stiff according to package directions. Spread half of cheese mixture over crumbs. Over this, add pie filling. Cover with rest of cheese mixture then rest of crumbs; freeze. Take out of freezer 1/2 hour before serving.
Cook and drain spinach. Remove 1/2 cup of the liquid. Add remaining ingredients. Mix and top with Fritos, potato chips or bread crumbs. Bake about 20 to 25 minutes at 350°.
Cook vegetables until crisp-tender; drain. Add celery, onions, peppers and kidney beans.
Put all together in blender (liquids first). Blend until thick and smooth. If you want it thicker add more dry milk. If thinner, add drop of water and blend.
Mix cream cheese, sugar, and salt. Whip the whipping cream and fold into cream cheese mixture. Whip slightly again. Serve with pineapple or melon cubes, apple slices, or whole strawberries.
In a saucepan, bring sugar and water to a boil. Boil for 10 minutes; remove from heat. Stir in lemon, orange and pineapple juices. Refrigerate. Just before serving, combine ginger ale in a large punch bowl. Makes 16 to 20 servings.
Heat oil. Add meat and brown until almost cooked. Add onion and celery and cook 5 minutes more. Add salt, pepper, tomatoes, olives and uncooked noodles. Cover and cook slowly for 30 minutes until noodles are done.
Mash bananas with sugar; add margarine, eggs and vanilla. Mix well. Add flour, baking soda, salt and nuts. Mix well. Bake at 350° in bread pan for 55 minutes or 60 minutes in an 8-inch square pan.
Cream sugar, margarine and eggs. Add flour, soda, baking powder, salt, sour milk, mashed bananas, then vanilla. (Add nuts if desired.) Bake at 350° for 30 minutes. Frost with buttercream or cream cheese frosting.
Grease and flour 13 x 9-inch baking dish. Add pineapple; do not drain. Layer with cherry filling. Sprinkle cake mix on top. Add chopped pecans and grate butter and spread on top. Bake 1 hour at 375°. Serve with whipped cream.
Prepare cake mix according to package directions. Spoon batter into 20 cupcake liners, placed in muffin pans. Blend cream cheese with sugar. Beat in egg and salt. Add chocolate pieces. Mix well. Spoon 1 rounded teaspoon of cream cheese mixture into each cupcake. Bake for 30 minutes at 350°.
Choose fresh dried fruits when making this confection. Wash raisins, figs and apricots; shake in a cloth to remove excess moisture. Remove seeds from dates and combine with washed fruits, pineapple and coconut. Put fruit-coconut mixture through a food grinder, using the coarse blade. Combine ground mixture with coarsely chopped nuts and spread out on a flat pan which has been spread with the melted butter.
Place 4 slices of bread in 8-inch pan and cover with cheese slices, ham and remaining bread.	Combine eggs, milk, onion and seasonings; pour	on top. Let stand 1 hour or overnight. Bake at 325° for 1 hour until light brown. Let stand a few minutes and cut into squares. Do not cut immediately or it will be runny. If prepared the night before, keep in refrigerator. Serves 4.
Dissolve lime gelatin and boiling water. Add cold water. Mix cabbage, celery seed, lemon juice, salad dressing and salt. Add to gelatin mixture.
Stew raisins in water for 5 minutes. Set aside to cool. Cream shortening, brown sugar and white sugar together until smooth. Add 2 eggs, one at a time. Add vanilla.	Sift flour, baking powder, baking soda, salt and cinnamon together. Add flour mixture to sugar mixture alternately with water from raisins. Add raisins and nuts. Drop rounded teaspoonful on cookie sheet. Bake at 350° for 12 to 15 minutes.
Peel and devein shrimp, leaving the tails on. Rinse and pat dry. For marinade, combine oil, wine, garlic, paprika, pepper flakes and parsley in a large bowl. Add the shrimp and toss well. Refrigerate, covered, for 1 hour. Thread 4 to 6 shrimp crosswise, on each of 4 to 6 skewers. Grill 3 inches from hot coals, brushing with any remaining marinade. Cook 3 to 4 minutes per side or until cooked through. Be careful not to overcook or shrimp will become tough. Serve with lemons alongside.
Dissolve Jell-O in boiling water. Cut up orange (unpeeled) and apple; chop in blender. Add cranberry sauce. Mix with Jell-O and pineapple. Chill until set.
Cut onions into 1-inch pieces. Position a knife blade in food processor bowl; add green onions. Top with cover; process until chopped. Add cottage cheese and yogurt to processor. Process 1 minute or until smooth. Add spinach, lime juice and seasonings; pulse 2 or 3 times or until mixed well. Chill until serving time. Cut off base of cabbage so it will set securely. Peel back largest leaves and leave attached to cabbage. Cut off top 1/3 of cabbage and hollow out center. Fill hollowed out center with dip and serve with vegetables.
Beat eggs well. Combine sugar, cornstarch and salt. Add to eggs; beat well. Combine evaporated milk and homogenized milk. Heat to scalding point. Add to first mixture. Beat well. Add vanilla; beat well.
In a large bowl, combine sugar, vinegar, oil, salt and pepper. Stir until sugar dissolves. Add green pepper and onions. Stir. Add beans and gently toss. Cover and refrigerate until chilled or overnight. Yields 10 to 12 servings.
In a blender, puree tomatoes briefly, leaving some texture. In a nonreactive saucepan, combine pureed tomatoes with bay leaf, cinnamon, oregano and beef broth. Bring to a boil over medium heat; reduce heat to medium-low and simmer 5 minutes. Serve for sauce over chimichangas or enchiladas.
Brown meat. Add peppers and taco sauce. Heat soups and milk. Layer Doritos, meat and cheese. Repeat. Top with heated soups. Bake at 350° for 25 to 30 minutes.
Mix yeast in warm water. Stir well. Add sugar; mix. Add egg; mix. Add salt; mix. Add oil; stir well. Gradually add 1 cup of flour at a time until right consistency (you can handle the dough without it sticking to your fingers). Place dough in large bowl and let rise at least 1 hour in a warm place (be sure to cover with a towel). Punch down. Make rolls by pinching off small amount, flattening, folding in half. Place on cookie sheet. Let rise (about 1 hour). Bake at 350° for about 12 minutes or until lightly brown.
Blend soup, milk and dash of pepper. In buttered 1 1/2-quart casserole, arrange alternate layers of potatoes, onions, soup mixture and cheese. Dot top with margarine and sprinkle with paprika. Cover. Bake at 375° for 1 hour; uncover and bake 15 minutes.
In a skillet, brown ground beef and bacon. Add onion and cook until tender (about 5 minutes); drain. Add remaining ingredients; bring to a boil and cook on simmer or very low heat for 30 minutes.
Pour boiling water over jello; stir until dissolved. Add thawed strawberries and pineapple. Add banana and nuts; stir well. Pour 1/3 to 1/2 mixture into mold. Chill until set. Keep remaining at room temperature. When set, spread sour cream on top. Add remaining mixture over all.
Heat oven to 350°. Line a 12-inch pizza pan with foil; grease foil. Press dough onto prepared pan. Bake 20 minutes or until golden brown. Cool in pan or on a wire rack. Place cookie crust on serving plate. Spread whipped topping on crust. Garnish with fruit. Drizzle with dessert topping. Serve immediately or refrigerate until ready to serve.
Cut up onions, peppers and tomato into bowl. Cut up meat into another bowl. Put 1 capful of oil in frypan. Add vegetables and cover pan and put on low (simmer). Simmer until vegetables (peppers and onions) are soft (keep mixing and check with fork). When soft, add meat and 1/2 can sauce; mix. While simmering vegetables, make rice (follow instructions on box). When all done, add rice to pan and mix and serve. Add noodles and soy sauce (as desired).
Put hamburger into large mixing bowl. Add tomatoes, celery, bell pepper, salt, cracker crumbs and bread crumbs. Mix. Make the hamburger into 10 oblong rolls. Wrap a cabbage leaf around each hamburger roll. Put a toothpick in each to hold the cabbage leaf in place. Place into oblong bread pan and bake at 350° to 400° for approximately 30 minutes or until done.
Combine chicken, lemon juice, mayonnaise, salt, celery, eggs, soup and onion. Place in large rectangular dish. Combine cheese, almonds and chips and place mixture on top of chicken mixture. Let stand in refrigerator 8 to 10 hours. Bake at 400° for 25 minutes. Top will be golden brown and bubbling on the sides. Let stand 5 minutes before serving. Serves 6 to 8.
Heat oven to 375°. Combine rice-pasta mix, seasoning packet, water and soup in 11 x 7-inch glass baking dish. Mix well with wire whisk or fork. Arrange chicken on top of rice mixture. Bake 1 hour or until juices run clear when chicken is pierced with a fork.
Melt together butterscotch chips and peanut butter. Remove from heat. Add mixture to a large bowl containing Rice Krispies. Mix thoroughly. Add to a 9 x 13-inch baking dish or larger. Refrigerate, then cut into squares.
Saute ground beef and onion; add salt and pepper. Add remaining ingredients except for beans, cheese and corn chips. Cook on medium heat for 30 minutes. Add beans. Pour into casserole and top with cheese and corn chips. Bake 20 minutes in a 350° oven.
Whip cream cheese until soft. Mix in peanut butter and sugar. Add milk and blend thoroughly. Add Cool Whip and mix until smooth. Pour into crust and refrigerator for 1 hour before serving. May freeze and thaw for later use.
Melt butter in a heavy frying pan. Spread brown sugar and pineapple over it. Beat egg yolks; add sugar, pineapple juice and flour/baking powder mix. Fold in beaten egg whites. Pour over first mixture. Bake 20 minutes in 375° oven.
Mix meat, salt, pepper, bread crumbs, eggs and onion. Shape into small balls. In frying pan, cook bacon. Drain, reserving drippings in pan, and crumble. Brown meatballs in drippings. Pour off grease.
Mix all ingredients together; drop by teaspoon into hot grease. Fry until floating or golden brown.
Mix ingredients together and pour mixture into a 1 pound coffee can. Be sure the lid is on tight and taped shut. Place can inside a 3 pound coffee can. Pack with crushed ice and rock salt. Tape lid on securely. Now, roll, roll, roll!!!! for 20 to 30 minutes.
Melt chips together in top of double boiler. Add the chow mein noodles and nuts. Mix all together and drop by spoonfuls on wax paper. Refrigerate.
Boil chicken 1 hour. Tear and mix with chilies, sour cream, chicken soup and onions. Stuff tortillas (roll mix inside) with chicken mixture. Place in 9 x 13-inch baking dish. Cover with any remaining chicken mix and top with cheese. Bake at 350° for 30 minutes.
Have a 1 quart greased casserole ready. Mix flour and corn. Add sugar, milk, salt and butter. Stir in eggs. Mix well. Pour into a casserole. Place into a 9x13 inch baking dish with enough hot water to cover the bottom of the dish. Bake at 325° for 1-1/2 hours.
In a large bowl, combine the vinegar and milk; set aside to thicken. Add the remaining ingredients; blend well. Store unused dressing in the refrigerator; use within 2 to 3 days. Makes 1 quart.
Put oil in bottom of casserole, just to cover. Trim any fat from breasts and place on oil (single layer). Sprinkle with garlic salt. Cover with grated cheese. Sprinkle (heavily) with sweet basil. Adjust to taste. Bake at 350° for 30 minutes or until tender. Can place under broiler for few seconds if want slightly browned. Serve with Spinach Fettucini and salad.
Squeeze lemons to yield 2 cups. Mix with 6 cups of water. Add 1 1/2 cups of sugar. (Do at room temperature to help dissolve sugar.) Makes 2 quarts.
Stir and blend cream cheese, mayonnaise and sugar. Mix pineapple, cranberry sauce and nuts. Stir this into cheese mixture. Add Cool Whip and heavy cream, whipped.
Beat eggs lightly with water. Melt butter in large saucepan. Saute onions until golden brown. Mix Ricotta cheese and Parmesan cheese. Pour eggs into frypan. Sprinkle cheese mixture and parsley over eggs and onions. Salt and pepper. Cover and cook in oven at 250°. Serves 4.
Arrange broccoli spears in an overproof casserole. Put chicken breasts on top. Combine soup, mayonnaise, lemon juice and curry, if desired. Spread over chicken and broccoli. Top with cheese and bread crumbs. Bake 30 minutes at 350°. If softer broccoli is desired, parboil 3 minutes or use frozen.
Preheat oven to 350°. Cut chicken in bite size pieces. In large skillet, heat 1/4 stick of butter. Add chicken and cook 5 to 7 minutes. Set aside. Combine both soups in large pot on low heat. Add 1/2 can of water and 1/2 of peas. Heat through. Add chicken to soup mixture. Put stuffing in medium bowl. Melt rest of butter. Add to stuffing. Mix well. Pour 1/2 of stuffing on bottom of pan. Add soup mixture. Pour remaining stuffing mixture on top. Cover with foil. Bake at 350° for 30 minutes. Uncover and cook 10 minutes to brown top. Serves 4 to 6.
In a large glass bowl, place the bulgur. Add oil and lemon juice and allow to sit overnight. Layer the vegetables in the order listed. Cover the bowl and store in the refrigerator until ready to serve, at least 24 hours and up to 1 week. Toss the salad before serving. Serve with a hard-crusted bread, cheese and fruit.
In a small bowl, combine ingredients. Beat at low speed to mix, then at high speed to blend smoothly. Makes about 1 1/2 cups.
After soaking dried corn and beans, salt and pepper to taste. Boil slowly 3 hours with meat. Add potatoes and onion and cook until tender.
Cut off tip of wings. Cut each wing into 2 parts. Sprinkle with salt and pepper. Combine remaining ingredients; mix well. Pour over chicken. Bake at 375° for 1 hour.
Cream sugar, oil and vanilla. Add eggs; mix well. Add flour and pecans. Drop by teaspoon on greased cookie sheet. Bake 10 minutes at 350°.
Preheat oven to 400°. Mix with electric mixer 2 to 3 minutes the sugar, flour, Karo syrup, eggs, butter, vanilla and salt. Pour into 1 deep dish or 2 shallow pie crusts (uncooked). Top with pecan halves. Bake at 400° for 10 minutes. Decrease oven to 350° and bake 40 to 45 minutes. It is done when knife inserted halfway between center and edge comes out clean. Makes 1 deep dish or 2 shallow pies.
In oiled baking dish, layer tomatoes, sliced onions and eggplant slices. Shake on Italian seasoning on top. Bake at 350° for 1 hour. Spread with white cheese and bake long enough to melt cheese.
Rub mustard on both side of pork chops; roll chops in flour that has been seasoned with salt and pepper. Brown chops slowly in skillet with oil. Drain oil out of skillet and add chicken with rice soup. Simmer; serve with or over biscuits.
In a large bowl, combine instant tea, lemonade powder, Tang, cinnamon and cloves. Mix well and store in air tight container. To serve, put 2 to 3 tbsp. of mix in a mug. Stir in 1 c. of boiling water. Adjust to taste.
Rinse hominy and drain well. Combine with remaining ingredients and chill well. Serve on lettuce. Garnish with tomato wedges and more mayonnaise, if desired. Makes 4 to 6 servings.
Boil broken cobs in water for 30 minutes. Remove from heat and strain the liquid of not more than 3 cups. Add Sure-Jell and bring to a rolling boil. Add sugar and boil for 2 to 3 minutes or until jelly stage. The finished product tastes a lot like apple jelly.
Place first 3 ingredients in 9 x 13-inch pan. On top add soup, sour cream and Cheez Whiz. Mix and pour over hash browns.
Melt chocolate and butterscotch morsels with condensed milk in top of double boiler over hot, not boiling water. Stir occasionally until morsels melt and mixture begins to thicken. Remove from heat. Add chopped walnuts and vanilla. Blend well. Chill for one hour until mixture thickens. Line bottom of 9-inch pie pan with a 12-inch square of foil. Place 3/4 cup walnut halves in bottom of pan, forming a 2 inch wide flat ring. Spoon chocolate mixture in small mounds on top of walnuts to form ring. Decorate with remaining walnuts. Chill in refrigerator until firm enough to slice.
Put all ingredients in blender; blend well. Refrigerate. Makes 2 2/3 cups.
Combine sugar and flour, mix well. Add eggs, butter and buttermilk. Beat well. Stir in flavoring. Pour into pastry shell. Bake at 400° for 10 minutes. Reduce heat and bake at 325° for 30 to 35 minutes.
Combine all ingredients, mixing thoroughly. Pour into unbaked pie shells. Bake at 350° for about 30 minutes.