HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a saucepan, combine 1/2 cup water, the vinegar, sugar and food coloring, if desired.	Bring to a boil. Dissolve cornstarch in 2 tablespoons water and stir into vinegar mixture, using a whisk. Cook and stir five minutes. Add green pepper, onion and pineapple.	Serve on shrimp, chicken or pork. Refrigerate leftovers.
Mix ingredients together, adding pecans last. Pour into unbaked pie shell and bake for 1 hour or until edges are firm at 300°.
Cook pudding following package directions. Place thin layer of pudding in bottom of trifle dish. Make a layer of angel food cake. Cover with layer of Cool Whip and sprinkle half of the pecans over the Cool Whip. Repeat layers and garnish with pecans. Enjoy! This recipe comes from Laura Smith.
Combine syrup and sugar and bring to a boil. As soon as it reaches a good boil, remove. Add peanut butter. Stir in vanilla and cereal. Drop by spoonful on wax paper.
Cook sugar, syrup and water to soft ball stage. Add peanuts and cook, stirring constantly, to hard crack stage, 300°. Remove from heat and add butter and soda. Stir and then pour onto oiled pan.
Dissolve yeast in warm water. Cream butter and sugar; add eggs one at a time. Add vanilla, then add flour and knead to make a soft dough. Let rise and punch down. Let rise before baking on a cookie sheet (greased). Shape as a loaf. Bake at 350° until golden.
Combine sugar and water in a saucepan and heat until sugar is dissolved. Boil for several minutes; pour Espresso into the mixture in pan. Dissolve cocoa powder in it and remove pan from the heat. Let cool completely. Pour mixture into a bowl and freeze until solid. Transfer to a blender and blend until slushy. Pour into 6 cappuccino cups or small wine glasses. Serve immediately.
Melt butter. Add crumbs. Add a layer of coconut, then add a layer of chocolate chips. Pour layer of milk, then nuts. Bake at 325° for 30 minutes.
In a saucepan, mix sugar, salt and cornstarch together. Add water and grated rind. Cook over medium heat until mixture begins to thicken, stirring frequently. Reduce heat and simmer 10 minutes. Stir hot mixture into egg yolks which have been mixed with lemon juice. Strain into baked pie shell. Bake at 400° for 10 minutes. Top with meringue.
Mix confectioners sugar and peanut butter into a crumb mixture. Place crumb mixture on bottom of baked pie crust (saving some for top of pie). Then mix the chocolate pudding as directed on the box for a pie and put on top of the crumb mixture. Top with Cool Whip and sprinkle remaining crumbs on top. Cool in refrigerator.
Shake beef pieces in bag with flour. Brown in butter or a little oil. Add water to cover 2 to 3 inches. Add bay leaf, salt, pepper and onion. Simmer 1 1/2 to 2 hours. Add red wine; cook 1/2 hour more. Thicken if necessary. Serve over boiled whole potatoes.
Combine pineapple, sugar, butter and pecans in bowl; mix well. Fold whipped cream gently into mixture. Layer half the vanilla wafer crumbs, all the pineapple mixture and remaining crumbs in 9 x 13-inch dish. Chill overnight.
Brown sliced onion. Mix soup, 1/2 cup water, lemon juice and sugar. Add to onions, simmer while making meatballs. Mix egg, hamburger, bread crumbs, 1/3 cup water, salt and poultry seasoning. Make into small balls. Add one at a time to sauce. Simmer 1 to 2 hours, stirring gently, occasionally. Sauce will thicken as it cooks. I usually prepare three times the recipe. It seems to taste better as it is heated again. It makes great leftovers.
Mix gently all ingredients, except catsup. Shape into a loaf in baking dish. Bake at 350° for 45 minutes. Remove from oven. Spoon catsup on top. Bake 15 minutes longer.
In 6-quart pot, combine all ingredients and place over medium heat. Cover and cook for 45 minutes.
Brown the hamburger and cut up bacon. Add the onion and cook slightly. Drain off fat. Add remaining ingredients. Mix well. Bake 1 hour at 350°.
Boil chicken in 2 quarts water with seasonings to taste. Remove chicken and reserve 1 cup broth. Bone chicken, cut into bite size pieces and place in 9x13x2-inch casserole dish. Mix soups and sour cream; spoon over chicken. Top with stuffing mix. Melt margarine in broth and pour over stuffing. Bake at 350° for 1 hour.
Thaw crab legs. Combine 1/4 cup of butter with remaining ingredients and blend well. Place crab legs on broiler rack and brush with butter sauce. Broil 3 to 5 inches from heat for 3 to 4 minutes. Brush once with sauce and serve with additional butter if desired.	Makes 2 main dish servings.
Mix well and bake in Bundt baking pan. Preheat oven to 350°. Cook approximately 45 minutes to 1 hour. No frosting needed. If you want a frosting, make a glaze.
Put sugar, molasses, butter, soda, ginger, cloves, cinnamon and butter in bowl and dissolve 2 teaspoons soda in 1 cup boiling water. Hold soda water over bowl as it foams over cup. Beat together. When well beaten, add 2 well beaten eggs the last thing before baking. Bake in an oblong pan at 325° for 45 to 50 minutes. Serve with whipped cream or as desired.
To caramelize dish, choose a heatproof 1 1/2-quart casserole or baking dish. Place sugar and water into dish and heat on High setting for 3 to 4 minutes until sugar melts and starts to turn brown. Watch carefully and turn dish to coat evenly. Let caramel coating cool before pouring in the custard. To make custard, beat remaining ingredients together and pour into caramelized dish. Set into larger dish containing water to reach 1-inch up the side. Cook on Medium-high setting for 15 to 18 minutes until a knife inserted comes out clean. Serves 6.
Mix all ingredients together in blender. Blend thoroughly. Store in tightly capped bottle in refrigerator. Serve over ice.
Combine first 5 ingredients. Add syrup and white sugar to mixture. Place pecans in bottom of the pie shell and add filling on top. Bake at 300° for 45 minutes or longer as necessary for filling to set.
Cook sausage (drain). Return to pan; add the cream cheese. Cook on low until cream cheese is melted. Then add the Cheddar cheese while this is melting. Put 1 package crescent rolls in bottom of casserole dish. When meat is ready, put it on top of the rolls. Top with other package rolls. Bake at 375° for 11 to 13 minutes.
Cream butter and sugar. Add salt; stir in syrup. Add eggs, one at a time, stirring after each addition. Stir in coconut and oats. Pour into unbaked pie shell. Bake at 350° for 50 to 60 minutes, until knife comes out clean.
Blend all, except coconut, in blender. Stir in coconut. Pour in greased and floured large pie pan. Bake at 350° for 45 minutes. (Makes its own crust.) Without cream cheese, it's like coconut custard pie.
Preheat oven to 350°. Spray 9 x 13-inch baking pan with vegetable cooking spray. In separate bowl, combine flour, baking soda and salt. Set aside. In a large bowl, mix margarine, sugar, brown sugar and vanilla. Beat until creamy. Beat in eggs. Add flour mixture and mix well. Mix in chocolate chips and nuts. Bake at 350° for about 30 minutes. Cool and cut into squares of desired size.
Make sauce of Coca-Cola, catsup and mustard. Place chicken in heavy saucepan. Pour sauce over chicken and let boil. Then reduce heat and simmer for 45 minutes to 1 hour.
Crumble meat into strainer and put in container to catch grease. Cover and microwave on High, 3 to 4 minutes. In 1-quart bowl, slightly beat eggs. Add 1/2 cup Parmesan cheese, Ricotta or cottage cheese, oregano, salt and pepper plus cooked meat; mix well.
Blend soup, mayo, lemon juice and curry. Stir in chicken and vegetables. Spread into 2-quart casserole. Top with cheese. Mix melted margarine, parsley and cornflake crumbs and top casserole. Bake at 350° uncovered for 45 minutes.
Heat oil in a heavy, 3-quart saucepan or skillet. Add green pepper and onion and saute over medium heat for 5 minutes until barely tender. Add garlic and saute 1 minute. Add mushrooms and cook, stirring, until mushrooms wilt, about 5 minutes longer. Add chicken and cook, stirring, until chicken turns white. Stir in tomatoes, broth and tomato paste. Simmer for two minutes, then add oregano and salt and pepper to taste. Simmer, uncovered, for 15 minutes. Have ziti ready and add to mixture. Serves 3 to 4.
Cook chicken and onion until tender. Cool. Skin, bone and chop chicken. Place chicken on bottom of 13 x 9 x 2-inch baking pan. Drain vegetables and pour on top of chicken. Mix broth and soup. Pour over vegetables. Combine buttermilk, flour and margarine. Spoon over top of chicken mixture. Bake at 400° for 1 hour or until brown and bubbly.
Cook broccoli and cauliflower together in boiling water just until tender; drain. Stir chicken soup, cheese spread and half of the onion into the drained vegetables. Turn vegetables mixture into a 1-quart casserole. Bake in a 350° oven about 20 minutes. Sprinkle remaining onions on top. Bake 5 minutes more. Makes 6 servings.
Cut chicken into bite size pieces and brown lightly. Mix remaining ingredients and pour over chicken. Simmer 15 minutes and serve over rice.
Break lettuce and cauliflower into bite size pieces. Slice onion and crumble bacon.
Mix lime jello with 1 1/2 cups hot water. Add canned pears and congeal. (Pear liquid may be used in place of water.) Mix lemon jello with 1 cup hot water, cream cheese and whipping cream. When mixed and cooled, pour on top of lime jello. (Turn a spoon over and pour lime jello to keep from melting in one place.) Mix strawberry jello with 1 1/2 cups hot water and pineapple. Let cool and pour over the lemon mixture.
Place 6 slices of buttered bread in a greased 9 x 13-inch pan. Lay a slice of cheese on each slice of bread. Beat together the following and pour over the bread and cheese: eggs, milk, salt, mustard and onion. Let set overnight in the refrigerator. In the morning, fry bacon or sausage. Crumble and spread over the bread and eggs. Bake at 350° for 30 minutes.
Cook beef in oil until red disappears. Add onion and celery. Cook until onion is soft. Add catsup, water, Worcestershire sauce and other seasonings. Mix well. Stir in macaroni. Cover. Simmer about 25 minutes. Fold in cheese just before serving. Sprinkle with Parmesan and parsley. Serve hot from skillet.
Drain clams, reserving liquid. Heat oil in a 1-quart saucepan over medium heat. Add garlic. Cook until light brown. Add basil, oregano, parsley, crushed red pepper and reserved clam liquid. Heat to boiling. Reduce heat to low and simmer 10 minutes. Add clams; cook, stirring occasionally. Season to taste with salt and pepper. While clam sauce is simmering, cook spaghetti according to package directions. Drain. Serve clam sauce over hot spaghetti. Sprinkle with cheese.
Cream butter in large mixer bowl at high speed. Add eggs, one at a time, beating well after each. Gradually add sugar. Continue creaming at high speed until light and fluffy. By hand stir in flour, frosting mix and nuts until well blended. Pour batter into well-greased Bundt pan. Bake at 350° for 60 to 65 minutes. Cool for 2 hours in pan.
Combine ingredients in a large mixing bowl until well blended. Do not whip or beat. Pour into pie crusts and refrigerate.
Dissolve Kool-Aid in boiling water. Add other ingredients. Mix together. Store in Ziploc bags.
Mix all ingredients together adding grapes and mayonnaise last. Serve on plate of shredded lettuce. Garnish with pineapple chunks.
After beef has been browned and drained, add beans (drained) and onions. After mixture has cooled about 15 minutes, add lettuce, tomatoes and cheese. Mix well in a very large bowl. Right before time to serve, add dressing and Fritos and mix well again.
Combine over hot (not boiling) water, semi-sweet chocolate morsels and sweetened condensed milk. Stir until morsels melt and mixture is smooth. Stir in walnuts and vanilla extract. Spread into foil-lined 8-inch square pan. Chill until firm (about 2 hours).
Place fish in baking dish so they fit snugly. Prepare a mixture of olive oil, lemon juice, wine, parsley and rosemary. Mix all ingredients and pour over fish. Add salt and pepper. Bake 20 minutes at 350° or until fish barely begins to flake. Serves 4 to 6.
Sear meat in a stew pot; add soups and water sufficient to cover veggies. Bake in a slow 300° oven for 2 1/2 hours. Phil often adds frozen peas or green limas (or anything else that strikes his fancy).
Mix carrots with bread crumbs, cream, celery, parsley, onion, eggs and melted butter and put in a ring mold. Set mold in water and bake 1 hour at 325°. Unmold onto serving plate and fill the center of the mold with creamed peas or peas with cheese sauce.
Preheat oven to 375°. Grease and flour 2 (9 x 1 1/2-inch) round cake pans. Put dry cake mix, butter, eggs, applesauce and cinnamon into large mixer bowl. Beat for 4 minutes at medium speed. Stir in black walnuts. Turn batter into pans and spread evenly. Bake at 375° for 30 or 35 minutes following package directions for doneness test and cooling.
Cook all ingredients except coconut over double boiler 7 minutes. Put coconut between layers and on top.
In a large bowl combine first 4 ingredients. Gradually add enough flour to make stiff. Stir good each time flour is added. Pour on floured board and knead. Put in a greased bowl. Daub melted shortening on top to keep moist. Let rise until double in bulk. Pour on floured board and knead. Pinch off dough and make rolls. Brush melted shortening on top of rolls and let rise double in bulk. Bake in 400° oven until done.
Wash celery and cut in 3-inch sections. Mix peanut butter, milk and carrot in small bowl. Stuff celery with peanut butter mixture and top each log with 2 raisins. Makes 12 logs; 33 calories per log.
Cook cabbage in boiling salted water 10 minutes; drain well. Place in 10 x 6 x 1 baking dish. Blend soup, milk and cheese; heat until the cheese melts. Pour over cabbage and top with bread crumbs. Bake at 400° for 10 to 15 minutes or until brown.
Mix together flour, margarine and sugar. Pat into a 7 1/2 x 12-inch pan or a 9 to 10-inch pie plate. Bake at 350° about 20 to 30 minutes or until lightly browned. Let cool.
Combine flour, baking powder, salt, sugar and cocoa. Stir in 1/2 cup milk and oil.
Heat oven to 350°. Put rhubarb in ungreased 8 x 8-inch pan. Sprinkle with salt. Mix sugar, flour and cinnamon. Mix in margarine until crumbly. Sprinkle over rhubarb. Bake until golden brown and rhubarb is tender, for 40 to 50 minutes.
Sprinkle pork chops with flour combined with 1/2 teaspoon salt. Brown in fat in skillet. Drain mushrooms, reserving liquid. Add enough water to liquid to make 1 cup. Add to pork chops with green pepper and onion. Sprinkle with remaining salt. Combine remaining ingredients; pour over chops. Cook over low heat for 45 minutes.
Mix all ingredients together. Pour ingredients into unbaked pie shell. Cover with top pie crust. Vent top of pie crust with 5 to 6 slits. Place on cookie sheet. Bake 10 minutes at 425°, then 35 minutes at 350°.
Put all ingredients in roaster. Cover with foil and lid. Bake at 250° for 5 hours. Don't peek!
Combine potatoes, eggs, celery, ham, cheese, onion, green pepper, salt and enough salad dressing to moisten. Mix lightly. Chill. Sprinkle with additional cheese, if desired. Makes 6 to 8 servings.
Combine pudding mix, juice concentrate and yogurt in bowl; mix well. Spoon into serving bowl. Chill until serving time. Serve with fresh fruit. Yield: 28 (1 ounce) servings.
Put cranapple juice and brown sugar in percolator. Place cinnamon sticks, whole cloves and nutmeg in percolator basket and perk.
Saute onion with bacon in skillet, stirring until bacon is crisp. Drain. Combine with potatoes in greased baking dish. Season with salt and pepper. Pour soup over top. Mix gently. Sprinkle with cheese. Bake at 350° until bubbly. Yields 8 servings.
Combine flour with chili powder. Coat chicken. In 10-inch skillet, over medium-high heat, cook chicken until brown on all sides in butter. Stir in remaining flour mixture, orange peel, orange juice, sugar and salt. Reduce heat to low, cover and simmer 30 to 40 minutes or until chicken is tender. Add orange sections and heat. Serves four.
Flatten biscuits into 5-inch circles. Press each into the bottom and up the sides of muffin cups and set aside. In a skillet, brown ground beef and drain. In a small bowl, mix catsup, brown sugar, vinegar and chili powder. Stir until smooth and add to meat and mix well. Divide meat mixture among biscuit-lined muffin cups, using about 1/4 cup for each. Sprinkle with cheese and bake at 375° for 18 to 20 minutes or until golden brown. Cool for 5 minutes before removing from muffin pan. Yields 10 servings.
Cream together margarine and sugar. Beat in eggs. Add baking soda, cream of tartar, milk, salt, vanilla and flour.
Cream shortening and sugar. Add egg. Beat well. Add orange rind and juice. Stir in flour mixed with soda and salt. Make into rolls, about 2 inches across. Chill. Slice 1/4 inch thick, sprinkle with sugar. Bake at 375° for 10 to 12 minutes. Makes 4 dozen.
Mix all together in 9-inch pie dish. Bake at 375° for 45 minutes.
Simmer onion in butter for 3 minutes. Add crumbs. Remove from heat. Add eggs and rest of ingredients. Chill for 2 hours. Shape into 3-inch patties. Dust with bread crumbs. Fry in deep fat or brown in skillet with 2 tablespoons of butter on low heat for 6 minutes.
Use 1/2 teaspoon of the salt in potatoes. Drain cooked potatoes and dice them. Combine cottage cheese, sour cream, onion, garlic and remaining salt. Fold into cooked potato cubes. Spread into a buttered 1 1/2-quart casserole dish. Top with shredded cheese, sprinkle lightly with paprika. Bake at 350° for 30 to 35 minutes. Yield: 6 servings. Very good!
Preheat oven to 200 to 250°. Melt almond bark in a 9 x 13-inch pan. Add remaining ingredients, stirring very well. Add peanut butter first in order for it to melt. Drop onto waxed paper. Yields about 60 cookies.
In large mixing bowl, cream together the margarine and sugar; add eggs. Beat until light and fluffy. Add almond extract. Stir in flour and baking powder. Mix until smooth. Butter a 13 x 9-inch cake pan. Turn the mixture into the pan. Spoon pie filling into cake, in 16 spots, spacing 4 spoonfuls evenly in each direction. Bake at 350° for 45 to 50 minutes or until golden and cake tests done. Filling will sink into cake while baking. Place bottom side up on serving plate. Spoon slightly sweetened whipped cream over each serving if desired. This is great served warm!
Cream together sugar, Crisco and flour. Beat in eggs and milk thoroughly. Add salt and nutmeg. Bake 15 minutes at 400°. Reduce heat to 350° and bake 30 minutes longer.
Cut steak into large cubes. Melt the butter in a Dutch oven. When sizzling, brown the meat. Add the remaining ingredients and bring to a boil. Reduce heat and simmer 1 hour, covered. For the last 15 minutes, uncover and stir several times. If juice is too thin, increase heat so that excess moisture evaporates. Remove bay leaf and serve over noodles or rice.
Cream butter and sugar; add well beaten eggs. Add baking powder to flour, then sift twice. Add 1 cup flour to nuts and fruit. Add another cup of flour to creamed mixture. Mix thoroughly. Add lemon flavoring. Mix flour, nuts and fruit together by hand. Add to creamed mixture, mixing well. Put into ungreased tube pan and place in cold oven. Put pan of water on bottom shelf. Bake at 325° for 2 hours.
Combine apples and sugar in large bowl. Let stand 10 minutes. Sift flour; add soda, salt, cinnamon, nutmeg and allspice. Set aside. Blend oil and egg into apple/sugar mixture. Add dry ingredients, stirring just until moistened. Fold in raisins and walnuts. Spread evenly in greased and floured 8 x 8-inch pan. Bake at 350° for 50 to 55 minutes. Sprinkle with powdered sugar.
Mix all ingredients and bake in oiled and heated iron skillet at 400° for about 20 minutes.
Butter and sugar a pie plate. Cut refrigerator sugar cookie dough into 1/4-inch slices and lay out in bottom of pie dish. Bake at 350° for 8 to 10 minutes.
Bring pineapple, water and sugar to boil. Add apricot jello. Let cool. Add cream cheese, celery and nuts. When it starts to thicken, add Cool Whip. Chill until set.
Reserve 2 ounces white chocolate and oil. Melt rest of chocolate. Add marshmallows, peanuts, Rice Krispies and part of coconut. Spread on 12-inch pizza pan. Top with cherries. Sprinkle coconut on top.
Mix 1 cup boiling water with Jell-O and stir until dissolved. Beat cranberry sauce and sour cream into Jell-O mixture. Drain oranges; fold oranges and walnuts into Jell-O mixture. Pour into 5-cup mold. Chill.
Sift dry ingredients 3 times; cream margarine and sugar, add molasses and add eggs, one at a time. Add dry ingredients and buttermilk alternately. Use regular 9-inch cake pans. Preheat and grease well. Pour batter in bottom of pans as thin as you can to cover bottom of pan. Makes 10 to 12 thin layers. Bake at 400° for 12 to 15 minutes. Let cool. Stack using fresh applesauce between all layers and on top and sides. This recipe is over 100 years old.
In a medium skillet, heat oil and brown chicken; drain. Add vegetables and soup mix blended with water. Simmer, covered, for 45 minutes or until tender. Serves two.
Cut cheese and butter into biscuit mix. Blend in 1/3 cup milk. Knead 8 to 10 strokes. Roll into rectangle on waxed paper. Turn onto greased cookie sheet. Remove waxed paper. Spread preserves down center of rectangle. Cut off sides of dough into strips (almost to jam). Fold strips over center (crisscross). Bake at 425° for 12 to 15 minutes or until brown. Cool. Drizzle with icing.
Soak cucumber slices in the water and lime mixture 24 hours. Rinse well. Soak 3 hours in clear water; drain. Add vinegar, food coloring, alum and enough water to cover cucumbers. Simmer 2 hours and drain. Heat 2 cups vinegar, 2 cups water, 1 cup red hots, 7 cups sugar and 4 cinnamon sticks until red hots melt. Pour over cucumber slices and let stand overnight. Reheat and pack into jars. Process for 15 minutes in boiling water.
In oblong Pyrex dish, layer bean dip, guacamole dip, combination of sour cream, taco seasoning, mayo and dab of milk, grated Cheddar cheese, chopped green onions and sliced black olives. Serve with tortilla chips.
Brown beef with onion. Cook bacon, break into pieces. Combine with beans. Mix ketchup, vinegar, brown sugar, liquid smoke, salt and pepper. Add to beans and beef mixture. Put in slow cooker 4 to 6 hours.
Combine all ingredients in a jar. Cover tightly and shake vigorously; chill. Just before serving, shake well and toss dressing with torn romaine, Bibb and red leaf lettuces.
Mix water and vinegar; pour over chicken wings in a baking dish with the wings in one layer. Sprinkle Worcestershire sauce on each wing. Use 1 small bottle of soy sauce and cover each wing with the soy sauce. Add garlic flakes on each wing (minced garlic may be substituted for garlic flakes, if desired, but do not use garlic salt). Marinate for 1 or 2 hours. Bake at 375° for 1 to 1 1/4 hours.
Mix flour, sugar, pineapple juice, apple cider vinegar and egg in a saucepan. Stir over medium heat until thickened. Cool 1 hour or overnight in a small bowl. Mix with apples, pineapple and nuts (reserve some nuts to cover salad as a topping). Add Cool Whip and top with leftover nuts. You can use 16 ounce Cool Whip to last a little longer.
Cream together butter, salt, brown sugar, eggs vanilla and baking powder. Mix in flour, oatmeal and cornflakes. Add nuts, chips and coconut. Bake on a greased cookie sheet at 350 degrees for 8-10 minutes.
Combine sour cream and pudding mix. Add coconut and pineapple and stir until blended. Put into mold and freeze. Dip in warm water and unmold onto serving plate.
Slice pineapple in half through fruit and leaves lengthwise (top to bottom). Scoop out pineapple and cut fruit into 1-inch chunks. Drain; combine fruit and chicken. Toss lightly with dressing and chill. Spoon into pineapple shells. Sprinkle top with nuts and serve.
Combine beans, carrots, onions and cheese in a lightly greased 1 1/2-quart baking dish. Top with cracker crumbs. Bake at 350° for 30 to 35 minutes. Serves 6 to 8.
Cream together cream cheese and butter. Add milk, vanilla, powdered sugar and coconut. Mix until well blended. Roll into balls the size of small walnut. Refrigerate. Dip into melted Wilton chocolate to coat.