HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a skillet, heat corn syrup and margarine over medium heat until melted. Add salt and ginger. Cook for 10 minutes, stirring occasionally or until thick. Add cooked carrots and onions, stirring occasionally for about 8 minutes or until the vegetables are glazed. Yield: 4 servings.
Mix well and place in a 9 x 13-inch buttered Pyrex pan. Cook at 350° for about 1 hour.
In a heavy pan, heat syrup to boil. Add oleo, bring to boil. Add sugar, bring to boil. Add milk, bring to boil. Lower heat and cook to soft ball stage ("firm"). Add vanilla and nuts. Pour into buttered pan. Cool and cut.
Put juice into punch bowl. Add just 1 can of cold water. Add the ginger ale. Add ice.
Grease pan. Put 1 tablespoon flour in a large cooking bag and shake well, coating sides evenly. Split dressed birds down the back. Salt and red pepper them. Rub seasonings well into the birds. Put the birds in the bag. Add all the other ingredients to the bag to tie. Punch 12 holes in top of the bag with a 2-tined fork. Bake at 350° for 45 minutes. Serves 4 to 6.
Boil 1 cup of rice. Add evaporated milk, can of water, 1/2 cup sugar and vanilla. Blend together. Beat egg whites until stiff, adding sugar as needed (2 tablespoons sugar). Fold into Rice Pudding. Bake at 350° for 3/4 to 1 hour.
Mix flour, margarine and nuts; press into a 9 x 13-inch pan. Bake at 350° approximately 10 minutes. Cool.
Drain pineapple and use juice with 1/2 cup sugar and 2 tablespoons flour added. Cook until thick. Pour over other ingredients. Cool in refrigerator.
Put broccoli in boiling water for 8 to 10 minutes. While broccoli cooks, mix rice and chicken soup. Put in warmed Cheez Whiz and broccoli; mix all together. Put in dish and bake in warm oven for 20 minutes. Can be doubled.
First, marinate the beef in basic gravy that glazes meat and vegetables. The mixture is cornstarch, oil and soy sauce. Combine cornstarch, 1 tablespoon oil, soy sauce and pepper in bowl. Add beef; toss and coat well. Let stand several hours in refrigerator. Drain and save marinade.
Beat all ingredients until smooth. Dip bread in mixture, turning to coat on each side, about 30 seconds per side. Fry in butter on each side until golden brown. Serve with maple syrup.
Cream first 4 ingredients together. Spread mixture on cold ham slices, roll up. Chill overnight and slice into serving size roll-ups.
Heat oven to 425°. Scrub new potatoes well. If they're large, cut them into halves or quarters. Combine olive oil, garlic and rosemary and salt and pepper to taste in bowl. Add potatoes and toss until coated. Transfer potatoes to shallow baking dish. Roast, uncovered, until crisp on the outside and tender inside, about 20 minutes. Serves 6 to 8.
Cook rice in 2 cups chicken broth. Brown sausage and drain grease. Add celery, onions and bell peppers. Cook until tender. Mix meat and rice together. Pour into baking dish, then pour remaining chicken broth over it. Bake at 400° for 25 minutes. Do not use black pepper if you use hot sausage.
Preheat oven to 350°. Cream the butter and 2 cups of sugar until light and creamy. Beat in eggs one at a time. Fold in vanilla and sour cream. Add flour, salt and baking powder gradually.
Cook broccoli until tender. Beat eggs and add soup and mayonnaise. Mix well. Break up 3/4 of cheese and add to mixture and stir. Drain broccoli and add to mixture and place in baking dish. Sprinkle remaining cheese over the top. Bake for 45 minutes at 350°.
Mix chicken and hamburger together and set aside. Mix soup, broth, sour cream, chilies and onion together. Heat this mixture over low heat until smooth and very warm but not boiling. Using hot oil, quickly heat tortillas 6 to 7 seconds on each side. Put meat on tortilla. Cover with some sauce. Add small amount of cheese. Roll and place seam side down in pan. After all are done, pour remaining sauce over all and add a layer of cheese on top. Bake at 350° until cheese has melted good, 15 to 20 minutes.
Mix cherry pie filling with almond extract and pour into a buttered 9 x 9-inch pan. Sprinkle cake mix and nuts over pie filling. Drizzle melted butter over all. Bake in a 350° oven for 55 minutes. Serve warm with ice cream.
Combine first 6 ingredients, then add Eagle Brand milk. Use hands to knead entire mixture together well and pack into the graham cracker box, which you have lined with wax paper. Tie well with string or close with freezer tape. Store at least 1 week in refrigerator before slicing.
Heat oven to 350°. Mix mushroom soup and milk; reserve 1/2 cup of the mixture. Mix remaining soup mixture, rice, mushrooms (with liquid) and half onion soup mix. Pour into ungreased baking dish, 11 1/2 x 7 1/2-inch. Place chicken breast on top. Pour reserved soup mixture over chicken breast. Sprinkle with remaining onion soup mix. Cover with foil and bake for 1 hour. Uncover and bake for 15 minutes longer (4 servings). My family loves this and it's easy to prepare, too.
Place ground chuck in baking dish. Sprinkle with salt and pepper. Sprinkle 1 cup finely chopped onion on top of meat. Place 3 layers of thinly sliced potatoes on top of onions. Sprinkle salt over potatoes. On top of this, place grated cheese, pork and beans and tomato soup, in order given. Cover tightly with foil. Bake	at 350° for 1 1/2 hours. A meal in a dish.
Grate Jack and Cheddar cheese together. Combine soup, chilies, grated onion, 1/2 of green onion tops, sour cream, olives and 2/3 of grated cheese. Set aside 1 1/2 cups of this mixture. Add chicken to remaining mixture. Place 3 heaping tablespoons of chicken mix on each tortilla. Roll up and place in shallow pan. Spread remaining mixture (1 1/2 cups) on top. Sprinkle the 1/3 cheese and onion tops and paprika over top. Refrigerate overnight. Bake at 375° for 45 minutes. Makes 12 servings.
Mix all ingredients well and bake in 400° oven until well done, 45 minutes to an hour.
Melt butter in saucepan and saute green peppers, mushrooms and pimentos. Simmer 5 minutes and add flour and blend well. Add 3/4 of the heavy cream and all of the chicken broth. Cover and cook at a simmer until thickened, stirring constantly. Add sherry, salt, cayenne and paprika. Beat egg yolks and combine rest of the cream. Stir slowly into sauce at low heat. Add chicken and heat to a simmer. Serve over toasts or puff pastry shells.
Crush blackberries thoroughly. Add water and fruit pectin. Stir until pectin is dissolved. Heat to boiling. Boil 5-10 minutes. Add sugar. Stir until dissolved. Boil 3-5 minutes, stirring frequently until thick. Pour into sterile hot jars and seal.
Cook onion and green pepper in hot oil. Add tomatoes and seasonings. Simmer, uncovered for 2 hours, adding water if necessary and stirring occasionally. Remove bay leaf and cloves and discard. Add beans and heat thoroughly. Add water as needed.
Wrap rinsed chicken with dried beef, then wrap again with bacon. Mix sour cream and cream of mushroom soup together. Add a dash of milk to mix well. Pour over chicken. Bake at 375° for 50 minutes, covered, then 10 more minutes uncovered. Serve over rice or noodles.
Sift flour, baking powder and salt together. Cut in shortening. Add milk, using more if necessary to make soft dough. Roll about 1/4-inch thick and cut into 1-inch squares, strips or diamonds. Drop into hard boiling chicken stock. Cover and simmer 15 minutes. Cook chicken until tender. Take meat off bone and add to dumplings while cooking. Serves 6.
In a large bowl, combine vanilla frosting, peanut butter and margarine with fork until well blended. Stir in crumbs until well mixed. Form into 1-inch balls; chill 1 hour. In same saucepan, melt remaining frosting over low heat, stirring occasionally. Dip chilled balls in melted frosting; allow excess to drip off. Place on cooling rack over waxed paper; let stand at room temperature until dry, about 6 hours. Makes 48 to 52 bonbons.
Combine cloves, cinnamon and water. Boil 10 minutes; remove from heat and add remaining ingredients. May be served hot or cold.
Rinse rice in cold water and drain. Add all ingredients but lemon juice and leaves. Mix well. Rinse leaves with hot water. Drain. Place a heaping teaspoonful on edge of the dull side of the leaf. Begin rolling as with jellyroll. After first roll, fold in ends and continue rolling. Place a few leaves in bottom of 2 1/2-quart pan to prevent sticking. Arrange rolls in compact rows and barely cover with water. Sprinkle a tablespoonful of salt on top of the rolls and place a pottery plate over them so the rolls will remain firm and intact. Cover pan and cook on a medium heat. Add lemon juice; lower heat and simmer for an additional 30 minutes. Serves 6 to 8.
Make dressing from last four ingredients; mix together and cook until thick. Let cool. Mix together with pineapple, bananas and marshmallows.
Combine flour and salt. Cut shortening into flour mixture with a pastry blender until crumbs are about the size of small peas. Add grated cheese. Add water to mix, a small amount at a time, mixing quickly and evenly, until dough just holds in a ball. Roll pastry into a 6 x 12-inch rectangle. Cut strips 1/2-inch wide and 6-inches long. Wrap pastry spiral fashion around frankfurters, sealing ends. Place on cookie sheet and bake in a hot oven at 400° for 12 to 15 minutes. Makes about 24 Frankies.
Soften cream cheese, mix with gelatin granules. Add 1 cup boiling water and mix until smooth and creamy. Add pineapple, ice cream and nuts. Mix all together. Set in fridge until firm.
Combine melted oleo, flour and confectioners sugar. Mix good and pat into a 9 x 13-inch pan. Spray the pan with Pam before adding the mixture. Bake about 20 minutes at 350°.
Mix together in saucepan. Let come to a boil for 4 to 5 minutes. Remove from heat and cool in a pan of ice water and beat until right consistency to spread. Put butter in in the beginning.
Mix sugar, milk, butter and cocoa. Heat until butter melts. Cook 3 minutes and take off stove. Add peanut butter and vanilla. Pour in buttered dish. If the mix is too thin, add more peanut butter to thicken. Do not undercook.
Rinse beans. Cover beans with water by 1 inch and put in refrigerator. Soak overnight. Next day, bring to a boil; add water if needed. Add salt, red pepper, onion and seasoning grease or	ham hock. Stir. Return to boil; lower heat, cover and simmer for 1 1/2 to 2 hours.
Boil lobsters and remove meat. Scald milk. Melt butter in skillet and cook lobster meat 5 minutes. Add flour, then milk and stir until blended. Combine egg yolks with cream and bread crumbs. Add to lobster mixture and cook until thickened. Add lemon juice, sherry and seasonings. Fill lobster shells and place in baking pan. If no shells, use shallow casserole. Sprinkle Parmesan cheese on top and cook under broiler until bubbly and hot. Serves 4 to 6.
Beat eggs. Beat in sugar, salt, corn syrup and butter. Add pecans. Pour into unbaked pie shell. Bake in a 350° oven for 50 minutes or until knife inserted halfway between center and edge comes out clean. Cool. Makes 8 servings.
Mix in large bowl: sugar, margarine and cocoa. Add 1 egg at a time, until well blended. Add vanilla. Mix dry ingredients in (not powdered sugar). Cover and chill for 2 hours or overnight. Drop by teaspoonfuls into powdered sugar. Shape into balls. Place on greased cookie sheet. Flatten slightly. Bake at 350° for 12 to 14 minutes. Makes 4 dozen.
Buy or bake an angel food cake. Slice in half horizontally, about 1/3 from top. Pinch out tunnel in the bottom portion. Mix sweetened condensed milk and lemon juice. Let set for 30 minutes in refrigerator. Whip cream until stiff. Mix whipped cream (or topping) with lemon mixture. Put some of this into tunnel in cake. Replace top portion and frost with remaining mixture. Chill until ready to serve.
Combine sugar and syrup; bring to boil, stir in butter and peanut butter. When melted, pour over corn flakes. Press mixture in a buttered pan and cut into bars.
In a medium saucepan, mix flour, salt and cream of tartar. In a small bowl, mix oil and water; add to dry ingredients and mix. Over low heat, cook until dough isn't sticky and it forms a lump, stirring constantly. Cool and color with your favorite food colors.
Mix and cream together the sugar, shortening and butter. Add and mix in the eggs, one at a time. Add and mix the flour and milk, 1/3 each at a time. Flavor with the butternut flavoring. Add the nuts and cherries. Put in a greased and floured tube pan. Put the cake in a cold oven (very important, do not preheat the oven). Set the temperature at 300° (350° for gas). Do not open door while baking. Bake for 1 3/4 to 2 hours, then check with a toothpick.
Roll nuts and dates in flour before adding. Mix all ingredients together. Drop by rounded teaspoon on greased cookie sheet. Bake at 350° to 375° for 10 to 12 minutes.	While warm, frost with butter glaze and top each cookie with a walnut half or a red maraschino cherry.
Boil chicken breasts for 5 minutes. Rinse and drain chicken breasts. Cover with water and cook for 1/2 hour. Debone and chop chicken meat. Add onion, carrots, seasoning, broth and celery. Cover and cook 1/2 hour. Add macaroni. May need to add water. Cook 20 to 30 minutes.
Sift first 5 ingredients and set aside. Cream oleo and sugars; add egg and vanilla; mix well. Alternate flour mixture and pumpkin, mixing well. Drop 1/4 cup dough on lightly greased cookie sheet. Bake at 350° for 15 to 20 minutes. Cool and frost with cream cheese frosting (in a can).
Cook beets, whole, with about 1/2 inch of top on beet, until tender and peel. Combine all ingredients except beets. Simmer 15 minutes. Pack beets into hot jars, leaving 1/2-inch head space. Pour boiling liquid over beets. Seal and process about 10 minutes in boiling water bath. You can use larger beets and slice. Canned beets, drained, can also be used.
Layer all ingredients in the following order: beans, sour cream, guacamole, diced black olives, diced green onions and chives, diced tomatoes and shredded Cheddar. Serve with restaurant-style chips and salsa.
In saucepan mix sugar and water. Bring to a boil. In large non-metal container combine bananas, juices and sugar; mix well. Freeze 2 hours. Before serving, remove from freezer and let stand at room temperature. Just before serving, stir in Sprite.
Fry hamburger and onion together. Add remaining ingredients. Cook until all ingredients are hot.
Place chicken in kettle. Add celery and bay leaf. Salt and pepper. Add water to cover. Simmer until done. Remove from bones and add rest of the ingredients. Pour into baking dish. Cook 45 to 55 minutes at 350°.
Grease 9-inch pie plate. Place first 6 ingredients in blender and cover. Blend on low speed 3 minutes. Pour into pie plate. Let stand 5 minutes. Sprinkle with coconut. Bake in 350° oven 35 to 40 minutes or until knife inserted between center and edge comes out clean. Store in refrigerator.
Preheat oven to 350°. Shape bread dough into walnut sized balls. Dip in margarine. Coat with mixture of the sugar, brown sugar and cinnamon. Arrange in greased tube pan. (Do not use any pan with a seam, like 2 piece angel food cake pan, as the margarine will seep through and burn.) Drizzle with remaining margarine. Sprinkle with remaining cinnamon-sugar mixture. Bake for 25 to 30 minutes. Invert onto serving plate. Best when warm; is easily reheated in microwave.
Melt butter. Put into a 9 x 13-inch dish. Layer crushed vanilla wafer crumbs, semi-sweet chocolate chips, coconut, pecans and drizzle Eagle Brand milk on top. (Don't stir anything.) Bake at about 350° for 25 to 30 minutes. Refrigerate overnight and cut into squares.
Put all into a crock-pot for 10 to 12 hours on low or 3 or 4 hours on high. If you want to speed up the process, zap the potatoes, carrot and onion in the microwave and then cook for 2 hours. During the last hour, stir in one 13 ounce can of evaporated milk. If you want, mash the potatoes before serving. Top with chives.
Mix all ingredients together and spread on slices of party rye or French bread. Place on cookie sheet and bake at 400° until cheese is melted.
Sift together first 3 ingredients. Add next 3 ingredients. Melt over heat oleo, cocoa and water and bring to boil. Then pour over other ingredients and mix well. Pour into greased and floured cookie sheet pan with sides, 15 1/2 x 10 1/2 x 5/8-inch. Bake at 400° for 20 minutes.
Cook lima beans and broccoli according to directions on packages. Drain and mix with rest of ingredients.
Clean duckling. Rub inside cavity and outside of duckling with mixture of salt and pepper. Remove wing tips to first joint. Fasten neck skin and wings to back of duckling with skewers. Close the cavity opening with skewers and tie legs together on rack in roasting pan, breast side down. Roast at 400° for 30 minutes.
Combine all ingredients except bacon. Chill. Just before serving, place lettuce leaves on serving platter and put salad over lettuce and sprinkle with crumbled bacon. Serve chilled.
In heavy 3 quart saucepan put in first 5 ingredients. Cook and stir constantly until mixture comes to a boil. Continue to boil for 6 minutes, stirring constantly. Remove from stove, add oatmeal. Immediately drop by teaspoon on waxed paper.
Mix flour and salt. Add butter, rubbing in lightly. Add water and mix well. Grease frying pan and pour in batter. Bake very slowly over fire. Turn on other side to brown.
Make 3 holes in mixture. Put in 1 teaspoon vanilla, vinegar, 5 tablespoons oil and 1 cup cold water. Bake at 375° for 30 minutes. Very moist and yummy.
Melt the butter in a heavy soup pot; whisk in flour and cook stirring frequently over medium low flame until medium brown. Add the vegetables and stir. Add the liquids and bring to a simmer. Add the shrimp and simmer until the vegetables are soft. (45 - 60 minutes) Check seasonings. Serve warm over rice.
Mix the potatoes and oil together in a large pie pan. Press evenly into pie crust shape. Bake for 15 minutes at 425° or until beginning to brown. Layer the meat, cheese and onion onto the crust. Beat together the milk, eggs, salt and pepper in a bowl. Pour over the other ingredients in the pie pan. Sprinkle with parsley flakes. Bake for 30 minutes at 425°.
Cook onion in margarine. Combine all ingredients. Bake 20 to 30 minutes at 350°.
Place onions, celery and potatoes in saucepan. Drain juice from clams and pour over vegetables. Add enough water to barely cover vegetables and simmer, covered, over medium heat, until barely tender.
Mix cream cheese, Parmesan cheese and mayonnaise. Add as much pepperoni as you wish.
Beat eggs with milk, salt and mustard. Brown sausage and drain excess fat. Place bread cubes in buttered 9 x 13-inch casserole dish. Add sausage and sprinkle with cheese. Pour egg mixture over bread, sausage and cheese. Refrigerate ovenight. Bake in 350° oven for 45 minutes. Serves 8 to 10.
Combine salad dressing and cream cheese, mixing well until blended. Add remaining ingredients; mix well. Chill. Serve with crackers.
Cook spinach as directed on package and drain. To prepare the white sauce, melt the butter in a pan with the flour and half of the salt. Add milk; stir and cook 1 minute. Remove from heat and let the mixture slightly cool. Break and add the eggs to the sauce. Beat with a fork lightly, then add the cheese, onion, Season All, pepper, raisins, spinach and then the remaining salt. Mix thoroughly.
Preheat oven to 350°. Grease and flour a 10-inch tube pan. In medium bowl, sift flour, cocoa, baking soda and baking powder. In large bowl, with mixer on high ,beat eggs, sugar and vanilla for 3 minutes. Reduce speed to low and beat in mayonnaise. Add flour and cola alternately. Mix in sauerkraut. Pour in pan and bake 50 to 55 minutes. Cool.
Bake potatoes at 350° for 1 hour; let cool approximately 15 minutes. Slice a thin lengthwise strip from top of each potato. Scoop out as much of inside potato without tearing. In a medium bowl, mix scooped out potato, cheese, milk, egg, butter, salt and pepper. Beat at medium speed with electric mixer until smooth. Spoon back into each potato shell. Microwave on High for approximately 5 minutes or until potatoes have thoroughly heated again.
Drain pineapple juice in measuring cup. Add enough water to juice to measure 2 cups. Dissolve jello in water/juice mixture on stove top. In serving bowl, add jello, strawberries and pineapple.
Combine dry ingredients. Add unchilled soda, eggs and butter. Mix well. Line pan with waxed paper and bake at 350° for 1 hour. Cool and cut. Yield: 1 (9 x 13-inch) pan.
Beat eggs until fluffy. Add sugar, vanilla, oil, zucchini, flour, baking powder, salt and soda. Stir in pineapple, raisins and nuts. Mix well. Bake in 2 well-greased 9 x 5 x 4-inch loaf pans for 1 hour at 325°.
Mix all ingredients and pour into greased and floured stem pan. Bake 1 hour at 325°. Pour rest of apricot nectar over cake while hot.
Combine all ingredients except chicken and mix well. Place chicken drummettes in baking pan and pour marinade over chicken. Cover and marinate overnight. Bake at 350° for 45 minutes, uncovered.
Combine pudding mixes and milk. Fold in whipped topping. Layer bottom of pan with graham crackers. Top with layer of crackers and rest of mixture. Top with layer of chocolate icing (thin), being top. Heat the icing in microwave 1/2 minute. Works better refrigerated overnight.
Melt butter in 3 qt saucepan. Add vegetables, saute until tender but not brown. Add flour; stir. Add stock; stir until thickened. Add cheese stirring constantly. Season with salt and pepper to taste. Simmer 15 minutes, thin with small amount of milk, if desired.
Brown beef; add chopped onions, garlic and green pepper. Cook 5 minutes. Stir in salsa, oregano, cumin, chili powder and salt. Grease casserole dish and put a layer of tortilla chips in dish. Top with meat mixture. Spread on chile Ortegas, and top with cheese. Beat eggs with milk and 1/2 teaspoon salt. Pour over top. Bake at 375° for 25 to 30 minutes or until set. Garnish with olives.
Combine ingredients in saucepan. Cook over low heat, stirring frequently, just until sauce is smooth. Serve with corn chips, tortilla chips or regular dippers. Makes 2 1/2 cups.
Mix all ingredients except baking soda and vanilla. Bring to a boil; reduce heat to medium high. Keep boiling, stirring occasionally. Remove from heat and add baking soda and vanilla. Stir thoroughly. Pour over popcorn. Bake 1 hour at 250°, stirring every 15 minutes. Cool and store in a tight container.
Blend together butter, sugar and egg. Add 1 cup hot water and cold water. Blend yeast in 1/4 cup warm water and add to mixture. Add flour gradually and knead well or until mixed well.
Combine powdered sugar and peanut butter. Mix with fork until mixture resembles coarse corn meal. Spread half of mixture in baked pie shell. Set remaining mixture aside. Combine remaining ingredients, except egg whites, in a saucepan. Cook over medium heat until thick, stirring constantly. Spoon over peanut butter mixture in pastry shell. Beat egg whites until stiff peaks form. Spread over cooked filling. Sprinkle remaining peanut butter mixture over meringue. Bake at 325° for 20 minutes or until firm and brown.
In large mixing bowl, combine milk and water (it sounds awful, but do it anyway). Add pudding mix; beat until well blended. Chill 5 minutes. Fold in whipped cream. Spoon 1 cup pudding mixture into a 2 1/2-quart round glass serving bowl. Top with 1/3 each of the vanilla wafers, bananas and pudding. Repeat layering twice, ending with pudding mixture. Chill thoroughly. Garnish as desired. (I use a few vanilla wafers and banana slices on top.) Refrigerate leftovers.