HumbleIntelligence/food-ner-1-Million huggingface dataset:
Chop 1/2 cup of the walnuts to medium size pieces. Chop remaining walnuts into fine pieces for coating fudge balls. Melt butter in heavy 2-quart saucepan. Add sugars, salt and sour cream. Cook over low heat, stirring until sugars dissolve. Cover; boil slowly 5 minutes. Uncover; cook rapidly without stirring to 236° (soft ball stage). Remove from heat; cool to lukewarm. Add vanilla; beat until mixture is creamy and begins to hold its shape. Stir in medium size walnut pieces. Drop by rounded teaspoonfuls onto waxed paper. Quickly shape into balls. Roll in finely chopped walnuts. Let stand until firm. Makes 24 balls.
Combine sausage and cheese in bowl, add Bisquick small amount at a time and mix with hands. Shape into small balls and place on cookie sheet. Bake at 400° for 12 to 15 minutes or until golden brown. Makes about 4 dozen.
Make dressing first--Mix mayonnaise, sugar and vinegar; add raisins, onion and bacon. Chop enough broccoli to fill 2-3 quart bowl. Mix together. Chill.
Melt chocolate and oil in double boiler. Stir in peanuts. Drop by spoonful on waxed paper. Chill.
Put lentils in pan with enough water to cover. Add vegetables and cook until lentils are tender. May be served as is or with cooked elbow macaroni.
Melt butter over medium heat. Add carrot, leek and garlic; cook until tender, but do not brown. Add stock; bring to simmer. Add broccoli; cook 8 to 10 minutes, until broccoli is tender. Pour soup into food processor; process until vegetables are finely chopped but not pureed. Pour back into pot. Add cream, pepper and celery seed.
Melt butter in large saucepan over low heat, add flour, salt and both peppers, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk, cook over medium heat, stirring constantly until mixture is thickened and bubbly. Stir in horseradish and lemon juice. Cook until sauce is thoroughly heated. Serve hot with corned beef or roast beef.
Preheat oven to 350°. In large bowl on low speed mix cake mix, 1 egg, butter and 2 teaspoons pumpkin pie spice until crumbly. Press into bottom of 15 x 10-inch pan. In another bowl mix cream cheese, milk, 2 eggs, pumpkin, spice and salt. Pour over crust. Sprinkle with nuts. Bake 30 to 40 minutes. Chill and cut.
Beat eggs. Add flour and sugar. Mix. Add salt and orange peel. Scald milk and add to egg mixture. Add vanilla. Pour into pie crust and bake 1 hour at 325°.
Mix sour cream and seasonings. Chill. Sprinkle lemon juice over apples. Lightly mix cabbage with apples. Pour sour cream mixture over cabbage mixture just before serving. Toss lightly. Serves approximately 100.
Mix all ingredients as listed, beating after each addition. Bake at 325° in three layers (about 25 minutes).
Cream butter, sugar and eggs. Mix in other ingredients with a fork. Pour into a well-greased 8-inch pan. Put into a preheated 350° oven and bake 25 minutes. Allow to cool and roll in confectioners sugar after cutting into squares.
Mix the first 4 ingredients. Mix buttermilk and vanilla. Mix dry ingredients. Add buttermilk and dry ingredients alternately; mix well. Roll out on floured cloth and cut. Bake at 375° on foil-covered cookie sheet until lightly browned.
In bowl, empty Jell-O and pour boiling water over it. Stir until dissolved. Set aside. Mix pineapple, lemon juice and sugar in small saucepan and bring to boil. Stir pineapple mixture into Jell-O. Place in refrigerator until it begins to thicken around edges. Whip the cream and add to Jell-O. Stir in cheese and place back in refrigerator.
Brown ground beef in 2 tablespoons of oil. Then add onion and celery and cook for 10 minutes. Add can of tomatoes, salt and pepper and bring to a boil. In buttered 2-quart baking dish, alternate layers of chopped cabbage and meat mixture, putting in layer of cabbage first, ending with a layer of meat mixture on top. Top with bread crumbs. Bake in preheated oven at 375° for 45 minutes, uncovered.
Melt chips and oleo; add nuts. Combine in bowl, flour, sugar, eggs and vanilla. Mix well, but do not beat. Add chocolate mixture and stir carefully. Put into foil paper baking cups that are set into muffin pans. These must be baked in paper foil cups. Bake at 325° for 35 minutes. Yields 24 cupcakes. Cool before serving. They have a crunchy top and need to frosting.
Saute onion in butter until tender. Blend in flour, salt and pepper. Add half and half and milk. Cook and stir until thick and smooth. Stir in lemon juice, crab meat, shrimp, water chestnuts, rice, pimento and 1/2 of the cheese. Spoon into large baking dish. Sprinkle with remaining cheese. Bake at 350° for 25 minutes or until mixture is hot.
Sprinkle chopped almonds in bottom of greased 10-inch tube pan. Set aside. In bowl stir all topping ingredients until crumbly. Set aside.
Layer ingredients 2 or 3 times. Bake at 375° for 40 minutes in sprayed pan.
Brown and drain sausage. Mix mushroom soup with milk. Add onions to taste. Top with Cheddar cheese. Shred potatoes for 9 x 13-inch pan. Mix all together, then put into pan. Top with cheese. Bake 10 minutes at 300°.
Melt butter. Add flour and blend. Add milk and salt. Cook until slightly thick, stirring constantly. Makes 3 cups.
Put rice in buttered 9 x 9-inch cake pan. Place chicken on rice. Sprinkle onion soup mix over chicken. Mix soup, milk and water; pour over chicken. Cover with foil and cook at 350° for 1 1/2 hours.
Cream butter with sugar. Beat in egg and vanilla. Stir in salt and flour. Add food coloring. Mix until well blended. Using a cookie gun, form the cookies into desired shapes about 1-inch apart on a lightly buttered cookie sheet. Bake at 375° for 8 to 10 minutes until cookies are just beginning to turn brown.
Spray a 2-quart oblong baking dish with vegetable cooking spray; arrange chicken, bone side down in dish. Sprinkle with thyme and pepper. Bake at 375° for 30 minutes.
Thaw and drain spinach, then pack in 9 x 13 casserole dish. Dip chicken in butter and flour and place on top of spinach. Season with salt, pepper and garlic. Pour whipped cream on top. Sprinkle with Parmesan cheese and paprika. Bake at 350° for 45 to 50 minutes.
Heat ground beef and onion in skillet; drain. Cook macaroni; drain and rinse with cold water. Combine all ingredients in a large, ovenproof dish and stir, using enough ketchup to mix, but not soupy. Parmesan cheese may be sprinkled on top. Bake at 350° until mixture is hot and begins to bubble.
Combine all ingredients and mix thoroughly. Marinate 2 to 3 hours. Stir occasionally. For 2 pounds of cubed meat, 4 to 5 servings.
Mix sugar and cornstarch in a pan. Stir in next four ingredients. Cook over medium heat, stirring constantly, until mixture boils and sugar is completely dissolved. Continue to cook without stirring until temperature reaches 260° or until a hard ball is formed in cold water. After boiling has ceased, cool down. Stir in flavoring and coloring. Pour onto lightly greased cookie sheet. Let stand until cool enough to handle. Grease hands and pull until it has a satin-like finish and is light in color. Cut into 1-inch squares. Wrap in wax paper.
Mix apples, sugar, cinnamon and water. Place in a greased 9-inch pie pan. Cream shortening. Add brown sugar and flour. Cream good. Sprinkle over apples. Bake at 350° for 45 minutes.
Break cauliflower into flowerets. (Soak in cold, salted water to remove any bugs.) Parboil in salted water for 10 minutes; drain water immediately to stop cooking. In a small bowl, break and slightly beat the egg, milk and pinch of salt. In another bowl, place the bread or cereal crumbs. Dip cauliflower into egg mixture; coat well, then dip into crumbs. Cover well. Fry in oil or shortening until brown, turning to brown all sides.
Peel potatoes and cut into cubes. Boil in water until tender (about 15 minutes). Drain and cool. Chop boiled eggs and add to potatoes; add pickles and bell pepper. Mix with mayonnaise gently. If desired, add celery and onions. Sprinkle with paprika.
Melt peanut butter, chocolate chips and margarine. Put Rice Chex into large bag. Pour melted mixture over cereal. Shake in bag until coated. Pour 1 pound powdered sugar into bag and shake to coat.
Combine sugar and corn syrup and cook 4 minutes at 100% power. Add peanuts and cook another 3 1/4 to 4 minutes. Add butter and vanilla. Cook for one more minute. Add soda and gently stir until light and foamy. Pour and spread quickly on greased, flexible baking sheet. Cool for 30 minutes and break into small pieces.
Combine potatoes, carrots, onion and stock in soup kettle. Simmer, partially covered, for 15 minutes. Meanwhile, melt butter in saucepan. Add flour and stir until blended. Slowly add milk, stirring with a whisk until smooth. Stir in cheese and cook over low heat until melted. Season with salt and pepper. Slowly add to veggies and stock. Stir over low heat until blended. Best served in bread roll bowls.
Blend well and pile in casserole dish. Top with grated cheese and crumbled potato chips. Bake at 400° for 20 minutes. Let stand a few minutes before serving.
Arrange biscuits in a single layer in the bottom of a hotel pan. Drizzle reserved strawberry syrup over biscuits and let set 1 hour. Prepare mousse according to package directions and gently fold strawberries and Oreo pieces into prepared mousse. Pour into reserved hotel pan. Cover and chill until set.
Boil sugar and water. Add remaining ingredients. Freeze. Thaw until slushy to serve.
Combine all ingredients for the marinade and pour over the roast. Marinate in the refrigerator for 24 hours, turning several times.
Heat margarine in a 2-quart saucepan until melted. Stir in flour, salt and pepper. Cook over low heat, stirring constantly, until bubbly. Remove from heat. Stir in milk and broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in remaining ingredients. Pour into ungreased 2-quart casserole or rectangular 10 x 6 x 1 1/2-inch baking dish. Bake, uncovered, in a 350° oven until bubbly, 40 to 45 minutes. Makes 6 servings, each containing 315 calories and 16 grams fat.
Heat syrup, sugar, butter and cream to boiling. Cool. Add remaining ingredients and let stand overnight. Roll out very thin. Cut into diamond shape and brush with egg whites and a split almond on the top. Bake at 325° for 10 to 12 minutes, approximately. Watch closely as they burn easily.
Mix all the ingredients, except egg whites, after removing bones from salmon. Fold in egg whites. Put in casserole and bake about 40 minutes at 350°.
Cook meat until browned. Mix all ingredients together in a large pot. Simmer for 2 hours.
Brown onion and meat together. Mix other ingredients. Put in oven at 350°, long enough to melt cheese. Layer of chips, meat, cheese, chips, meat, cheese.
In top of double boiler, cream sugar and butter until light and fluffy. Add eggs and milk. Cook over hot water until eggs are done, not thick, about 8 to 10 minutes. Remove from heat. Add pineapple and vanilla. Alternate layers of crumbs and custard. Start and end with crumbs. Refrigerate overnight. Cut in squares. Serve with whipped cream.
Mix apples with 4 tablespoons sugar and cinnamon; set aside. Beat eggs gradually adding 2 cups sugar, then mix oil in well. Sift flour, salt and baking powder, then add egg mixture gradually, alternating with orange juice. Add vanilla. Pour half the batter in, then place some apples. Add remaining batter and end with apple slices on top. Grease and flour tube pan. Bake at 350° for 1 1/2 hours.
Layer one crust in bottom of casserole. Add filling. Put other crust on top and bake at 350° for 45 to 60 minutes.
Melt 1 stick margarine and mix with graham cracker crumbs. Press into a 13 x 9 x 2-inch pan. Mix 2 sticks margarine, sugar and eggs; beat 15 minutes. Spread over crust. Slice bananas over mixture. Drain juice off pineapples and spread over bananas. Top with Cool Whip. Nuts and cherries may be used to garnish.
In a small mixing bowl, allow cream cheese to soften. Stir in tomato soup; add celery, onions, parsley and horseradish and mix well. Add dash of garlic, salt, pepper and sauce; blend well. Store in refrigerator in a covered container for several hours or overnight.
Mix ingredients together thoroughly. Chill for several hours. Shape into a ball. Roll in finely chopped pecans, dried beef or toasted almonds.
Mix Jell-o in hot water. Melt marshmallows in pot over low heat. Cool. Add ice water, pineapple and nuts. Add cool whip or dream whip to taste. Chill.
Mix to form crumbs and spread over bottom of 9 x 13-inch pan. Bake at 350° for 20 to 25 minutes. Cool.
Mix ingredients in order and bake in a well-greased Bundt pan for 1 hour and 20 minutes in a 350° oven. Cool and turn out onto a plate. Sprinkle lightly with powdered sugar.
Mix cocoa, water, syrup and salt. Cook, stirring often, until mixture becomes a heavy syrup. Stir in margarine and vanilla. Serve hot or cold. If desired sweeter, add honey to taste after sauce has finished cooking.
In medium skillet, over medium-high heat, cook chicken until browned. Set aside. Add soup, water, garlic powder, pepper, and vegetable combination. Heat to boil. Add noodles. Cook over medium heat for 5 minutes stirring often. Return chicken to pan. Cook 5 minutes or until noodles are done, stirring often.
Break noodles in small pieces. Mix with cabbage and onion. Combine salt, pepper, oil, sugar, vinegar and flavor package. Pour mixture over noodles and cabbage. Stir and refrigerate overnight.
Mix all ingredients in a large bowl. Chill 2 to 3 hours. Serve.
Mix potatoes and veggies. Take bacon, seasoning, sugar, vinegar, bacon grease and a little cornstarch and mix over low heat. Serve warm.
Cut chicken lengthwise into strips. Place chicken in melted butter in a baking dish. Bake at 350° for 45 minutes or until tender. Mix other ingredients and pour over chicken. Bake 15 more minutes. Serve with rice or potatoes.
Place the peeled tomatoes, onions, peppers, sugar, vinegar and salt in a dishpan. Cook until thick, about 2 hours. Put this into jars and seal.
Mix all ingredients in heavy skillet. Cook until all peanuts are completely coated and no syrup is left. Put on ungreased cookie sheet and spread so that peanuts are separated. Bake at 300° for 30 minutes, stirring several times.
Mix ingredients in a large mixing bowl. Blend completely. Press on bottom and an inch up the sides of a 9-inch spring-form pan; set aside. Preheat oven to 325°.
Combine all ingredients except soda and popcorn in a 2-quart microwave dish. Bring to a boil (3 minutes on High). Stir and then cook 2 minutes more on High. Remove from microwave and stir in soda. Stir until foamy. Put popped corn in brown paper bag. Pour syrup over corn, close bag by folding top. Shake and place bag back in microwave on High for 1 1/2 minutes. Remove and shake; then cook another 1 1/2 minutes on High. Pour into a 9 x 13-inch pan and let cool.
Heat oven to 375°. Combine sugar and Crisco in large bowl. Beat at medium speed of electric mixer until well blended. Add eggs, syrup and vanilla. Combine flour, baking powder, baking soda and salt. Add gradually to creamed mixture at low speed; mix until blended. Divide dough into 4 quarters.
Will also need 5 ounce paper cups, popsicle stick (for stirring rod), paper towels and plastic bag (zip-lock or twist tie).
Mix and bake in 9 x 9-inch Pyrex dish at 350° for 15 to 30 minutes or until bubbly and cheese melts. Serve on rye bread or crackers.
Into heavy kettle, put first four ingredients; bring to a boil. Boil until syrup spins a thread; add peanuts. Stir and cook until mixture just begins to brown. Remove from heat; stir in soda. When soda is well mixed and mixture still foaming, pour into shallow 8 x 12-inch pan or cookie sheet; do not spread. When cold, break into pieces.
Mix raw peanuts, sugar and white Karo and boil over medium heat in boiler until honey colored and peanuts begin to pop. (Hard crack stage on candy thermometer.) Remove from heat and stir in soda. Beat vigorously. Work fast and pour on buttered cookie sheet. Spread thin and allow to cool. Break into desired pieces.
Combine milk and pie filling in a large bowl. Beat with wire whisk until well blended. Let stand 5 minutes or until thickened. Stir in whipped topping, pecans, gingersnaps, pumpkin and pumpkin pie spice. Spoon mixture into crust. Freeze overnight or until firm. Remove from freezer and let stand for about 20 minutes before serving. Garnish with dollop of whipped topping. Makes 8 servings. Store leftover pie in freezer.
Season round steak with salt and pepper. Cut into serving pieces and place in crock-pot with sliced onion. Add potatoes, green beans and garlic. Top with soup and tomatoes. Cover and cook on low 8 to 10 hours (high 4 to 5 hours). If too much liquid has collected, remove cover and turn to high during the last 1/2 hour.
Cook pasta according to package directions. Rinse and drain well. Brown sausage in large skillet; drain grease, then add ground beef and brown it; drain grease. Saute onions until clear. Add spaghetti sauce, seasoning and cooked pasta and heat until bubbly. Top with cheese and heat until cheese melts.
Cream shortening, oleo and sugars. Add eggs and beat well. Add milk and mix well. Add flour, soda and cinnamon; mix well. Add oatmeal and chocolate chips; mix well. Drop onto an ungreased cookie sheet; don't mash down. Bake at 350° for 12 to 15 minutes or until very lightly browned.
Mix together cranberries, banana and granulated sugar. Set aside. Place 1/2 of wafers in bottom of pan.
Mix well. Cook over medium heat, stirring constantly, until mixture gets very thick. Cool and knead. Store in a plastic covered container.
In a 4-quart pot, boil meat with salt, 2 whole ribs of celery, whole onion and whole potato very slowly for 3 hours or longer. Take soup meat from pot and remove meat from bone, chopping to bite size and discarding bone and fat.
Cut beef diagonally across grain in 1/8-inch slices. Mix remaining ingredients. Stir in beef until well coated. Cover; refrigerate 30 minutes. Drain beef; stir-fry in 10-inch skillet or wok over medium heat 2 or 3 minutes. Serve over hot cooked rice, if desired.
Combine soup, paprika and pepper. Spray 2-quart rectangle baking dish with Pam. Arrange sliced potatoes in baking dish overlapping rows. Spoon soup mixture over potatoes and sprinkle with cheese. Cover with foil and bake at 350° to 400° for 45 minutes. Remove foil and bake another 10 minutes.
Slice potato in half longways. Cut out potato on one side of sliced potato. Mix butter, salt, pepper, garlic, green pepper and onion together. Place in open shell of potato skin for each potato. Close together with other 1/2 potato; wrap in aluminum foil. Bake 1 hour until potato is done. Eat alone or with steak.
Mix chilled ingredients together, except the chips and chill. (It's better to add lemon juice to mayonnaise before adding to salad.)
Dredge spareribs in flour seasoned with salt and pepper. Brown in fat. Add onion. Combine ketchup, Tabasco sauce, chili powder and hot water in a bowl. Pour over meat; cover. Place over low heat and cook until tender.
Combine sugar and butter; cream until light and fluffy. Add eggs one at a time, beating well after each addition. Add flour to creamed mixture alternating with milk, beating well after each addition. Stir in flavorings. Pour batter into a well-greased and floured 10-inch tube pan. Bake at 300° for 1 hour and 40 minutes or until cake tests done.
Mix first three ingredients. Fold in Cool Whip. Add as much coconut as you like. Pour into a pie crust that has been baked and cooled. Brown some coconut in oven and add to top of pie. Cool in refrigerator before serving.
Cream shortening, sugars, vinegar and salt. Add vanilla and eggs. Mix well. In a separate bowl, combine flour, baking soda and baking powder. Add to creamed mixture. Stir in oats and optional ingredients, if desired. Bake at 350° for 10 minutes.
Heat oven to 375°. Dice fruit cake into 1/4-inch pieces. Set aside. (Dices easier if cold.) Mix cake mix, oil, flavoring and eggs in a large bowl until smooth. Add the fruit cake pieces.
Roll frozen dough in melted margarine. Let rise (2 1/2 hours). Bake 12 to 15 minutes in 350° oven. Remove from oven and glaze with melted sugar, water and rum. Drizzle mixture over top. Sprinkle lightly with powdered sugar.
Cook spinach as directed on box. Drain and press all water from spinach. Combine remaining ingredients. Split 1 loaf French bread lengthwise; top half (about 1/4) and hollow out the middle of the bottom half. In bite size pieces, place bread in a separate bowl. Pour mixture into bottom half of bread. Use bread pieces to dip.
In salad serving bowl, mix sugar, lemon juice and mayonnaise together until smooth. Add broccoli and toss to coat well. Add remaining ingredients and toss to mix. Refrigerate. Serve cold.
Mix all ingredients except oleo and divide evenly between the pie shells. Dot oleo pieces over top of filling. Cover with top crust. Score top crust with knife to allow steam to escape. Bake at 450° until crust is lightly browned, about 10 to 15 minutes. Turn temperature down to 350°. Bake until juice bubbles out top and looks thick (about 45 minutes to 1 hour).
Cover peas with water and soak overnight. Remove skins by rubbing between hands. Cover beans with additional water in another bowl and skins should rise to the surface; drain. Combine peas, garlic, hot sauce and salt in work bowl of food processor or blender, adding small amount of water to keep mixture moving. Process until mixture has a fine consistency. Beat mixture by hand until it is like cake batter. Heat oil to 365°. Drop by teaspoonfuls into hot oil. Turn to brown on both sides. Drain on paper towels. Test for doneness and should look like hush puppies. Makes 4 to 5 dozen. Bollo mix is always best if made a day or two ahead to allow flavors to marry, getting all the work out of the way.
Heat apple juice and then add cornstarch. Stir constantly over medium heat until thickened. Remove from heat and add cinnamon, nutmeg, salt, walnuts and raisins. Stir in 4 cups of sliced apples. Pour in pie crust and place lattice on top. Place on hot cookie sheet. Cook at 350° for 55 minutes.
Peel fruit, reserve as much juice as possible in a shallow baking dish. Slice oranges and halve slices; cut grapefruit into segments and pineapple into chunks. As each fruit is completed, place in a layer in a clear or cut glass bowl. Sprinkle each layer with sugar. Pour reserved juices over layers. Cover; chill 1 hour or more. Scatter cherries over fruit.
Beat together eggs, sugar and salt until it is thick like custard. Add 1/2 teaspoon vanilla and heavy cream. Whip it and freeze.
Mix together dry cake mix and whole can of pineapple - including juice. Pour into 9 x 13 pan. Bake 35-50 minutes until golden brown or cracks appear dry. Bake at 350.
In skillet, brown onion lightly. Add green pepper, beef and rice. Add remaining ingredients. Mix well. Bring to boil. Cover and simmer for 25 minutes. Serves 4 to 5 people.
Shred all cheeses. In a greased casserole dish, place cheeses and beaten eggs. Toss until cheese is covered with egg. Add jalapeno slices on top. Bake at 350° for 45 minutes. Cool slightly; cut into squares. Place on Triscuits; top with 1/4 teaspoon salsa. Serve warm.
Wash, peel and slice cucumbers and onions. Cover them with salt and let stand overnight. Bring vinegar and salt to a boil. Sift together mustard, turmeric and cornstarch. Mix with a little cold vinegar and add to vinegar and sugar. Drain cucumbers and onions from salt water. Put in vinegar solution and bring to a boil. Pack in sterilized Kerr jars and seal at once.
Cream butter and sugar; add beaten egg yolks, honey, milk and 3 cups of the flour with the spices and baking powder, sifted into flour. Use remaining 1/2 cup. Pour to add to fruit. Add beaten egg whites and flour mixture. Bake in greased and floured pan at 350° for 60 minutes.
Melt butter. Add 1 1/2 cups sugar. Beat in the eggs and almond flavoring. Add flour and salt. Pour into greased and floured jelly roll pan. Sprinkle with sliced almonds and cinnamon-sugar mixture. Bake at 350° for 20 minutes. Take out, cut into squares and put back into oven. Bake another 5 minutes, or until light brown on top.
Mix dough and roll out thin; grease pan and cut strips to line bottom. Add cherries, sugar, salt, 3/4 cup juice, and butter. Cut strips and cover top. Cook at 400 degrees until brown.