HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix syrup, sugar, vinegar, salt and butter in a 2-quart saucepan, stirring constantly. Bring mixture to a boil over a medium heat. Boil gently until mixture reaches hard crack stage in water or 290° on candy thermometer. Add soda and mix well. Pour foamy mixture over popped corn and stir well.
Mix in blender cranberries, sugar, oranges and pecans. Let stand for 1 hour in refrigerator. Mix remaining ingredients together. Pour over cranberry mixture, jell and serve.
In saucepan, drain beef and cook onion, garlic and oregano. Add soup, water and vinegar. Simmer 30 minutes; stir now and then.
Combine chocolate, butterscotch, and peanut butter in a large microwave-safe bowl and microwave on HIGH for 1 minute. Mix together marshmallows and nuts and add to the chocolate mixture. Pour into a 9x9 baking dish or plastic container lined with foil. Allow to harden, cut into bite size pieces and enjoy!
Dip the cookies in the melted candy coating, making sure tops and sides are covered. Place on wire rack to cool. Re-dip if a thicker coating is desired.
Preheat electric frypan to 360°. Cook onions and garlic in butter until tender. Add ground beef and brown well. Stir in curry powder, salt, pepper, minced garlic and potatoes. Cover and simmer at 250° for 25 minutes. Add tomatoes and frozen peas and cook 10 minutes or until peas are tender. Can be served with rice. Serves 6.
Stir-fry celery, onion, pepper and mushrooms in 2 tablespoons butter. Add broccoli and rice to stir-fry mix. Add soup. Add 1/2 can of milk. Add 1 small jar Cheez Whiz. Mix; put into casserole and bake 45 minutes at 350°.
Boil pint jars for 15 minutes. Wash okra with a vegetable brush. Bring to boil the vinegar, water and salt. Remove hot jars and place washed okra in each jar. Add to each jar 1 teaspoon dill seed, 2 garlic cloves and 1 pod of hot pepper. Pour boiling liquid mixture into each jar, covering okra. Leave 1/2-inch headspace, wipe jar mouth. Adjust lids, place in simmering water bath for 5 minutes (200°). Wait one month before opening.
Mix instant pudding as directed on package. Fold in Eagle Brand milk, then fold in Cool Whip. Layer in this order: bananas, vanilla wafers and pudding.
Combine butter and sugar. Beat until light and fluffy. Add eggs and vanilla; beat well. Stir together the flour, cocoa, baking soda and salt. Gradually blend into butter mixture. Stir in chips and nuts. Drop onto ungreased cookie sheet. Bake at 350° for 8 to 9 minutes. Do not overbake. Cookies will be soft. (Will puff while baking and flatten while cooling.) Yields 4 1/2 dozen.
Wash and clean onions, leaving green tops on. Fold 1 slice of ham in half lengthwise. Ham will now be double thickness. Spread cream cheese on outer surface of ham. Roll the ham around the tip of onion. It will appear like a jelly roll look.
Crumble hamburger and fry with onion and pepper until done. Mix beans and macaroni with hamburger, onion and pepper. Stir in can of tomato soup. Pour into baking dish. Top with cheese. Bake at 350° until hot and cheese melts.
Combine teriyaki sauce and sugar in a small bowl. Stir in chicken and marinate for 30 minutes, stirring occasionally. Remove chicken; reserve 2 tablespoons marinade. Combine reserved marinade, water and cornstarch in a small bowl; set aside.
Cream butter with flavorings. Add sugar, egg, flour and seasonings. Shape pieces of dough on sugared board into long rolls, 1/2-inch round. Cut and bake at 350° for 12 minutes.
In a large skillet, saute onion in oil until tender. Remove with a slotted spoon and set aside. Reserve drippings in pan. Combine flour, salt and pepper; coat the pork chops. Brown on both sides in the drippings. Add potatoes, carrot, tomatoes and onion. Bring to a boil; reduce heat. Cover and simmer for 1 1/2 hours, adding the peas during the last 10 minutes. Yields 4 servings.
Beat Bisquick, egg and milk with rotary beater until smooth. Grease griddle. Cut apples into 1/8-inch slices. Dip slices into batter. Cook on hot griddle until golden brown, turning once. Serve hot. Suggest syrup, jelly or confectioners sugar.
Simmer chicken in salted water in covered saucepan until tender. (A frying chicken will take about 1 hour.) Remove chicken from broth; cool enough to handle. Remove skin and bones; chop meat.
Mix sugar, oil, eggs, vanilla and buttermilk. Sift dry ingredients and mix with egg mixture. Fold in rhubarb. Place in muffin tins and sprinkle tops with mixture of 1/3 cup sugar and 1 teaspoon cinnamon. Bake at 400° for 20 to 25 minutes. Makes 18 muffins.
Brown the meat in oil; salt and pepper lightly. Add remaining ingredients. Cover tightly and bake at 275° to 300° until done, about 3 hours.
Cut the beef, liver and pork into strips. Marinate in soy sauce, lemon juice and pepper for one hour. Drain the meat; set aside the marinade. Half fry all the meat and Chinese sausage. Add catsup and marinade; simmer for 10 minutes, stirring occasionally. Add onion and simmer for 5 minutes. Serve hot with rice or bread.
Pour pineapple and juice into pan. Pour cherry filling on top. Sprinkle box of dry cake mix on top. Slice butter and place on top of dry cake mix evenly. Place in oven at 350° for 1 hour. No bowl to wash because you place all this right into your 9 x 13-inch cake pan.
Brown hamburger with onions. In separate bowl mix soups, milk and sauce. Drain meat and pour into soup mixture. In casserole dish put tortilla shells, then mix, cheese and continue to layer until all are gone. Bake 30 minutes at 325°.
Process and pat into 9 or 10-inch pie plate the first 3 ingredients and refrigerate for 1 hour before adding filling.
Mix sugar, eggs, milk and flour by hand. Add rhubarb and stir well. Pour into 10-inch unbaked pie shell. Dot with butter and cinnamon. Bake at 375° for 50 minutes.
Preheat oven to 350°. Grease and flour 1 (10-inch) tube pan or 2 loaf pans. Cream margarine and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Combine flour, soda and salt in separate bowl. Mix together sour cream and peaches. Add dry ingredients to creamed mixture, alternately with sour cream and peaches, beginning and ending with dry ingredients. Beat well after each addition. Stir in vanilla and almond extract. Pour batter into prepared pan. In 10-inch pan, bake approximately 75 to 80 minutes. In 2 loaf pans, bake approximately 1 hour.
Cut eggs in half. Mash 6 yolks, add onions, mayonnaise, parsley, salt and pepper. Refill whites. Sprinkle with paprika.
In a large saucepan combine all ingredients, except apples. Boil gently for 5 minutes until mixture reduces 1/2. Add apples and simmer uncovered until apples are tender. Cool and store covered.
Mix all ingredients. Sprinkle with salt and pepper. Toss 1/4 lb. crushed crackers with 1/2 stick butter. Put cracker crumbs on top. Bake at 350 degrees in uncovered casserole dish.
Mix first 3 ingredients. Spread in 9 x 13-inch glass dish. Bake at 350° for 10 minutes. Cool thoroughly. Mix cream cheese, Cool Whip and sugar well. Spread over cooled crust and refrigerate. Heat pineapple juice. Dissolve jello and remove from heat. Chill well before serving. Serves 8 to 10.
Combine ingredients in large, airtight container and stir to evenly distribute. Store in a cool, dry place and use within 6 months. Makes about 12 1/2 cups of Hearty Soup Mix.
In a saucepan, melt oleo and Crisco in water. Bring to a boil. Pour into flour and sugar. Add buttermilk, eggs, soda and vanilla. Do not use electric mixer. Pour into 12 x 8-inch greased and floured pan. Bake 20 minutes at 400°.
Mix cottage cheese and	D-Zerta; then add rest of fruit and mix well. Add Cool Whip. Keep in refrigerator until time to serve.
Skin chicken if necessary. Place bone side up in baking dish. Mix ingredients. Pour over chicken. Bake at 325° for 1 hour. Turn chicken over. Baste with pan drippings. Bake 1/2 hour longer.
Brown ground beef until done. Cook macaroni. Keep water on macaroni. Put in tomatoes, salt, pepper and diced onion. Drain ground beef and add to macaroni. Cook about 30 to 40 minutes.
Heat oven to 350°. In a medium bowl, combine 3/4 cup sugar, flour, 3 tablespoons cocoa, baking powder and salt. Blend in milk, melted margarine and vanilla; beat until smooth. Pour batter into square 8 x 8 x 2-inch pan or 9 x 9 x 2-inch pan. In a small bowl combine remaining 1/2 cup sugar, brown sugar and 4 tablespoons cocoa; sprinkle mixture evenly over batter. Pour hot water over top, do not stir. Bake 40 minutes or until center is almost set. Let stand 15 minutes. Spoon into dessert dishes, spooning sauce from bottom of pan over top. Great with ice cream. Makes 8 to 10 servings.
Pour boiling water over peppers and onions. Let stand 10 minutes. Drain and add sugar and salt. Cover with vinegar. Simmer 20 minutes. Turn into clean jars. Makes 2 pints.
Mix together mayo, celery, onion and paprika. Combine rest of ingredients in large bowl; toss with dressing. Add black olives, if desired.
Preheat oven to 300°. In medium saucepan, combine everything but chicken. Cook and stir over medium heat until well blended. Reduce heat; simmer 15 minutes. Arrange chicken in greased 13 x 9-inch baking dish. Spoon sauce evenly over chicken. Bake 20 minutes. Refrigerate leftovers.
Flake mackeral; add crumbs, milk, relish, eggs, salt and melted margarine. Mix well. Pack into a loaf pan. Set in shallow pan of hot water and bake in moderate 350° oven about 30 minutes or until loaf becomes firm. Turn out. Add onions to white sauce and pour over loaf. Arrange egg slices on top with olive slices on each egg.
Base: Break pretzels with rolling pin. Pour melted butter/oleo and 1/4 cup sugar over pretzels. Press into 9 x 12-inch pan. Bake in 350° oven for 10 minutes. Cool.
Add beans to hamburger, soup, chili powder and garlic powder. Let cook about 10 to 15 minutes. Pour into casserole dish. Use the shredded Cheddar cheese on top. Cook in a 350° oven for about 30 minutes.
Heat oil; add crumbled beef and salt. Pack beef firmly in pan and cover. Cook over low heat 20 minutes. A must - Meanwhile, put soup in blender and blend 1 minute. Add soup to beef. Mash beef until it looks like rice, cover and simmer 5 minutes. Add chili powder, cumin, pepper and cocoa powder. Simmer 3 minutes. Add beans, tomato paste, tomato sauce and cola soda. Simmer 20 minutes. Yields 6 servings.
In a large bowl, stir together the first 5 ingredients until well blended. Stir in the nuts. Pour into pastry shell. Bake in a 350° oven for 50 to 55 minutes, or until knife inserted halfway between center and edge comes out clean. Cool.
Place apples in pie shell. Mix flour, sugar and cinnamon. Sprinkle over apples. Make crumb mixture of other ingredients. Sprinkle over apples. Bake 20 minutes at 450°. Bake 30 to 40 minutes at 350°. Serve with ice cream.
Remove stems from tomatoes and cut a 1/4 inch slice from top of each. Combine remaining ingredients, stirring well. Press about 2 tablespoons cheese mixture on top of each tomato. Place tomatoes in a greased 9-inch square baking pan. Bake at 350° for 20 minutes. Yield: 5 servings.
Grate the 3 cheeses with a hand grater. Add rest of ingredients. Chopped olives may be added. Serve with crackers or party rye bread. Best if made a day in advance.
Prepare Lipton Cup-a-Soup as per the package. Cook veggies in microwave for 3 minutes. Add soup, pasta and veggies and cook for 10 minutes. Serve. Serves 2.
Boil apple cider, sugar, brown sugar, allspice, cloves and butter together for about 5 minutes. Add orange juice and butter. Add stick of cinnamon when served, if desired.
Dissolve sugar in cream and bring to a boil. Stir occasionally. Add butter or margarine and pecans. Cook until syrup reaches soft ball stage (238°). Cool without disturbing and beat until slightly thickened, but not until it loses its gloss. Drop by tablespoons onto well-greased flat surface or on wax paper lined surface. Candy will flatten out into large cakes.
Cook water, sugar, corn syrup and salt over low heat. Stir until dissolved. Cook until soft-ball stage. Gradually add hot syrup to beaten egg whites, beating constantly. Add vanilla and beat until frosting is spreading consistency.
Mix first 4 ingredients together and freeze in milk carton. Take out a while before ready to use. Chop up and mix with ginger ale.
Cook pasta in boiling salted water, until 3 to 5 minutes from done. Drop in broccoli; finish cooking pasta and broccoli until al dente. Drain. While pasta is cooking, saute oil, butter, garlic and pepper 1 to 2 minutes. Do not let garlic brown. Remove from heat and add Parmesan cheese. Pour sauce over pasta and add extra seasonings, if desired. Serve immediately. Try it, you'll like it!
Take and slice bread. Butter each side; sprinkle Parmesan cheese, garlic and parsley. Bake at 375° until brown.
Cook the carrots in a small amount of boiling salted water until tender. Drain. Melt butter. Add milk and vegetable liquid (1/4 cup) and cook slowly until thick. Add everything. Pour into a buttered baking dish and cover with buttered crumbs. Bake for 15 minutes at 350°.
Mix noodles and sauce together. In large bowl, mix cheese and eggs. Layer noodles, meats and cheese mixture in crock-pot, ending with cheese. Cook on high for 2 1/2 hours.
*May substitute red wine vinegar and stir in 1/2 teaspoon sugar.
Combine apples and cranberries. Pour into greased casserole. Add sugar. Mix oatmeal, brown sugar, flour and butter. Sprinkle over apple-cranberry mixture. Top with nuts. Bake 1 hour at 325°.
Mix all ingredients together. Pour on greased and floured cookie pan. Bake at 350° for 30 minutes. Cut in bars and ice with powdered sugar icing.
In a small bowl, mix all ingredients except pecans. Refrigerate. When mixture is firm, shape into ball and roll in ground pecans. Cover. Is best when made ahead. Serve with crackers.
Whisk together soy sauce, vinegar, sesame oil, sugar and red pepper in large bowl. Cook carrots according to package directions. Using a slotted spoon, remove to bowl with dressing. Return carrot cooking water to boiling. Add peas. Return to boiling over medium heat; cook, covered, 4 minutes or until tender. Drain. Add with turkey and water chestnuts to carrots. Let stand 30 minutes. Meanwhile, prepare noodles according to package directions. Top noodles with turkey salad.
In a large bowl, combine first 5 ingredients; set aside. In a microwave-safe bowl, heat chips and oil on Med-High for 2 minutes, stirring once. Microwave on High for 10 seconds; stir until smooth. Pour over cereal mixture and mix well. Spread onto three waxed paper lined baking sheets. Cool. Break apart. Store in an airtight container. Yield: 5 qts.
In a small bowl, combine salsa and sour cream. Blend well. Serve with chips and quesadillas.
Use 1 1/2-quart pan. Mix sugar and cornstarch. Stir in milk. Over medium heat cook until mixture bubbles and mounds slightly when dropped from a spoon. Stir continuously to prevent sticking or scorching.
Saute pecans in butter and set aside to cool. Beat eggs. Gradually add sugar, beating until stiff. Add cream, milk, salt and vanilla. Refrigerate until cold.
Place round brie on cookie sheet in oven at 400° for approximately 10 to 15 minutes. Saute onion in pan until soft, not brown. Add orange juice. Stir well. Add in preserves and cooking wine or water. Simmer for approximately 10 to 15 minutes. Place hot brie on serving plate. Immediately pour raspberry sauce over and serve with crackers.
In a large bowl, combine dry ingredients. Add eggs and beat well. Whisk in the buttermilk, scallions and diced ham. Form batter into small balls, using your hands. Deep fry in 350° oil until golden brown. Garnish with powdered sugar.
Mix dry ingredients. Add buttermilk and oil, mixing thoroughly into dry ingredients. Place wax paper on counter and sprinkle lightly with flour. Take dough and knead thoroughly in hands (8 to 10 times) and place on wax paper and spread by hand to thickness of about 1/2-inch. Put generous amount of oil in baking pan and turn over so biscuit is coated on each side with oil (cut dough with biscuit cutter). Place biscuits in pan with minimum space between. Bake at 450° for 17 to 20 minutes. Be sure to preheat oven at 450° for about 10 minutes.
Put stick of butter in deep serving Corning Ware bowl. Melt at 350° in oven. Add sugar, flour and milk into a bowl and mix. When butter is melted, pour mix into dish. Add fruit in the middle and cook for about 30 to 40 minutes.
Combine sugar and jello and add the water. Cool a little and add the ground apples, cranberries and nuts. Put in molds or pans and chill until set. Makes a lot of salad.
Combine beans with seasoning. Spread bean mix evenly in a 12 x 8 x 2-inch dish. Layer remaining ingredients in order listed. Serve with large Mexican chips. Serves 12.
Add and mix ingredients as listed. Place in sprayed pan. Bake at 350° for 30 minutes.
Mix and bake in regular cake pan at 350° for 30 minutes or until done.
Combine first 4 ingredients in a large mixing bowl. Beat at high speed of electric mixer 10 to 12 minutes or until stiff peaks form. Add whipped topping; beat until smooth. Spoon into individual serving dishes and freeze until firm. Crush remaining strawberries with a fork. Spoon over dessert. Yield: 8 servings.
Cube pork, beef and veal and brown with onion. Add remaining ingredients. Mix all in casserole and bake at 350° for 1 1/2 hours.
Brown 1 cup of sugar in skillet and add 1 cup of boiling water. Let simmer until all is melted and you have a syrup. Let cool. Mix all ingredients and bake in two 9-inch layer pans at 370° for about 30 minutes.
Combine milk with rest of ingredients. Pour rice over mixture. Mix well with fork. Pour into greased baking dish. Bake pudding in moderately slow oven until set. Serve hot or cold.
Line an 8-inch square baking pan with waxed paper. Place chocolate chips, bittersweet chocolate and condensed milk in a double boiler over hot water. Stir until all melted. Stir in vanilla and nuts. Spread fudge into prepared pan. Refrigerate until firm.
Heat oven to 375°. Grease 18 regular-size muffin cups (12 if you want large muffins) or line with paper or foil baking cups. In a medium-size bowl, beat butter with a wooden spoon or electric mixer until creamy. Add sugar and beat until pale and fluffy. Add eggs, one at a time, beating after each addition. Beat in vanilla, baking powder and salt. Mash 1/2 cup blueberries and stir into the batter. With a rubber spatula, fold half the flour, then half the milk into the batter. Repeat with remaining flour and milk. Fold in remaining fresh blueberries. Spoon batter into muffin cups. Sprinkle with topping.
Mix gelatin with cold water; set aside. Heat juice of fruit to boiling. Add gelatin mixture; cool thoroughly, but do not let congeal. Whip the cream. Add mayonnaise and a couple of teaspoonfuls of sugar to the cream; mix thoroughly and add to the gelatin mixture. Put fruit in an oblong glass dish. Pour the liquid ingredients over it. Taste for sweetness. Serve with a dab of mayonnaise and a red cherry on top. Serve on a lettuce leaf.
Mix together with hands. Roll in small balls. Bake at 325° for 25 minutes on cookie sheet. They may be frozen, cooked or uncooked, for later use.
Brown ground beef, add cumin and all cans of ingredients to ground beef; stir and heat until well blended. Cover the bottom of a large casserole dish with Doritos chips (uncrushed). Pour ground beef mixture over chips and add cheese on top. Microwave until cheese melts.
Preheat oven to 350°. Rinse chicken and pat dry. Arrange in lightly greased 9 x 13-inch baking dish. Top with cheese. Spread soup over cheese. Sprinkle with stuffing. Drizzle with melted butter. Bake for 40 to 50 minutes or until tender. Yields 12 servings.
Cook sausage; drain. Add cream cheese and stir until melted over low heat. Cut crust off of bread. Put about a tbsp or a little more down the center of a slice of bread. Fold and wrap with bacon. Place on a broiler pan and put in a preheated 350° oven for about 30 min. or until golden brown.
Spray a 9 x 13-inch cake pan with Pam. Mix rice, onion soup, mushroom soup and water together until well blended. Place chicken pieces on top of rice mixture. Salt and pepper to taste. Brush chicken pieces with 1/4 cup of melted butter and bake, uncovered, in a 350° oven for 2 to 2 1/2 hours or until chicken is browned and rice mixture is thickened.
Cook broccoli 5 minutes. Put into 9 x 13-inch pan. Grate cheese over broccoli. Melt oleo and pour over mixture. Crumble Ritz crackers and spread over mixture. Bake 25 minutes at 350°.
Spread bottom of a 9 x 13-inch pan with Oreo cookie crumbs and chill. After cooled, spread ice cream over the cookie crumbs.
Mix the last 6 ingredients together well. Add 1 cup pecans. Pour into shell. Place another 1/4 cup pecans on top. Bake at 350° for 50 to 60 minutes or until toothpick is clean.
Soften cream cheese. Mix cream cheese, butter and milk. Fold in broccoli and chicken. Roll out each crescent roll into a square. Put about 1/2 cup of filling in each crescent square, fold over and brush top with melted butter and sprinkle Italian crumbs on top. Bake at 350° for 20 to 25 minutes.
Empty jello into bowl. Drain pineapple (or other) and mix with jello. Add cottage cheese to mix, then add Cool Whip and mix well. Refrigerate.
Combine all ingredients, mixing well. Pour mixture into freezer can of a 1-gallon hand-turned or electric freezer. Freeze accordingly. Ripen ice cream 1 hour, if desired. Yield: 2 1/2 quarts. This recipe suggests adding fruit, candy and other ingredients to make ice cream in a variety of flavors.
Soak 7 pounds thinly sliced green tomatoes in 2 gallons of water and 4 cups of lime for 24 hours. Drain and soak 4 hours in fresh water. Change water every hour. Drain again.
Let the first 7 ingredients come to a boil over slow heat. Remove from stove and cool. Add soda and flour.	You may add different fruit, if you wish to have a fruit cake. Bake 1 hour or until done.
Drain green beans thoroughly. Melt margarine in a small saucepan, then add flour. Remove from heat and stir in sour cream. Mix with green beans and 1 cup of Monterey Jack cheese. Place mixture in small baking dish and top with remaining cheese. Bake at 350° for 30 minutes. Can be doubled and tripled for larger crowds.
Mix and cover well with crushed potato chips. Bake 45 minutes at 350°.
Mash hot sweet potatoes in a bowl; add milk and mix. Beat together 3 eggs, 1/2 cup sugar and melted butter in separate bowl. Then add to potato mixture, also adding cinnamon, nutmeg, salt and vanilla (brandy may be substituted), and beat until of custard consistency. Pour into 9-inch pie shell. Bake in 425° oven for 10 minutes, then reduce heat to 350° and bake for 35 to 40 minutes, or until firm.
Mix like pie crust and press into a 9 x 13-inch pan. Bake at 350° for 15 minutes. Let cool.
Place chicken breasts in buttered 9 x 13-inch dish. Heat soup, water, soup mix and rice. Pour over chicken and add Cheddar cheese. Cover with foil and bake for 1 hour at 350°. Remove foil and bake 30 minutes longer.
Mix dry ingredients together in separate bowl; add to pumpkin. Add milk, vanilla and butter. Pour in crust and sprinkle top with cinnamon. Bake at 350°. Makes approximately 3 pies.
Put butter or margarine on 6 slices of old loaf bread (not dry). Cut these into large cubes. In a bowl, mix cubes and all other ingredients. Pour into greased square baking dish. Sprinkle with nutmeg or cinnamon, if desired. Cook at 375° for about an hour or until knife comes out clean.
Cook raisins in water for 10 minutes. Remove and let cool. Mix oil and oleo with sugar and add to cooled raisins. In a large bowl, sift flour, soda, cinnamon, nutmeg and salt. Mix in cooled raisin mixture. Add the nuts and pour into a greased 9 x 13-inch pan. Bake at 350° for 50 to 60 minutes.
Beat egg whites until stiff with 1/4 cup sugar. Mix cheese, sugar and flour until smooth. Mix in all ingredients, except egg whites. Fold in egg whites. If batter is too stiff, add another egg yolk or rum. Grease and flour spring-form pan. Bake at 375° for 30 to 40 minutes.
Mix and toss first 5 ingredients, then mix together mayonnaise, Equal and vinegar; pour over broccoli. Better to refrigerate overnight. Re-toss before serving. May use more mayonnaise if more broccoli is used.