HumbleIntelligence/food-ner-1-Million huggingface dataset:
Blend sugar and water in medium size pan and boil together until sugar forms heavy drops on top of spoon. Remove from heat; stir in milk and butter.
While rice is cooking in medium skillet, brown beef until crumbly. Drain. Add onion. Cook until onion is soft. Remove from heat. Mix in A.1., salt, pepper, tomato sauce, corn and rice. Cut tops, seeds and membranes from peppers. Discard. Fill peppers with meat and rice mixture.
Reserve a slice of red and green pineapple and cherries to decorate cake. In a large mixing bowl, mix all ingredients. Bake in tube cake pan. Spray with Baker's Joy. Bake at 250° for 2 hours.
In mixing bowl, combine sour cream, mayonnaise and mustard. Blend thoroughly with wire whisk. Slowly pour in honey and lemon juice, continue mixing until smooth.
Stir the soda into the sour cream. Blend the butter with 1 cup of sugar. Add the sour cream and soda combination. Add the vanilla; mix well. Add flour sifted with baking powder. Turn into a greased and floured 9 x 13-inch baking pan. Sprinkle remaining sugar, cinnamon and chopped Macadamia nuts over all and marble them through the dough. Bake at 350° for 45 minutes.
Put roast into baking dish and spread steak sauce over roast. Sprinkle dry onion soup on top, then spoon golden mushroom soup over the dry soup. Cover securely with foil and bake at 350° until tender. (I find that a London Broil roast will be done in about 2 1/2 hours. Other thicker roasts may require 3 to 4 hours.)
Brown sausage and drain. Line a 10 x 13-inch dish with the toast. Layer all other ingredients in the dish with some cheese with all layers. Beat eggs with milk and pour over the ingredients. Bake for 30 minutes at 375° until light brown; cut and serve for breakfast or snack. Very good while warm.
In heavy, 2-quart saucepan, melt butter and marshmallows over low heat, stirring constantly. Add vanilla and food coloring and stir until well blended. Fold in corn flakes.
Melt butter; stir in sugar. Stir in syrup. Slowly add Eagle Brand, stirring constantly until it is in soft ball stage. Add 1 teaspoon vanilla. Pour into buttered brownie pan.
Cook beans in at least 4 quarts of salted, boiling water for 3 minutes or to taste. They should remain a little crunchy. Remove beans and immerse immediately in ice-cold water. (This fixes the bright green color.) Melt butter in saute pan; add garlic and thoroughly drained green beans. Saute to warm beans and sprinkle with salt and pepper. Remove garlic. Serve.
Mix well and store in tightly closed container. Stir in heaping teaspoons in cup of boiling water. Alter amount from 1 to 3 teaspoons to satisfy your own taste.
Mix first 4 ingredients in saucepan and melt over low heat. Add 1/2 teaspoon ground red pepper (optional). Stir constantly until melted. Add milk and Swiss cheese, stirring constantly, and scrape bottom of pan to keep from sticking, until there are no lumps. While hot, pour mixture into serving bowl and refrigerate. You can mix the old cheese and re-melt new batch.
Dissolve gelatin in 1/4 cup cold water. Let stand while bringing soup to a boil. Add cream cheese to soup and stir to dissolve. Stir in gelatin (will be firming up by now). Let cool for about 5 minutes. Add all ingredients except shrimp. Add salt and pepper to taste. Let stand in refrigerator for another 5 minutes. Add broken shrimp and pour into well-oiled mold. (Plastic or Tupperware molds may not need to be oiled.) Tastes best if made the day before and allowed to season through. Serve on Wheatsworth crackers and enjoy!!!
Mix cream cheese and butter. Add 4 tablespoons milk and beat until smooth. Add chicken, seasoning, onion and cheese. Separate biscuits and roll into 4-inch circle. Spoon chicken mixture into middle of circle and pull edges up to seal. Place in casserole dish that's been coated with nonstick spray. Mix soup and 1 cup milk. Pour over biscuits.	Bake at 350° until brown and bubbly.
Make a very brown roux by cooking the flour in the oil, stirring to prevent burning. Add chopped white onion, celery, salt and pepper. Stir just until glazed. Add water and let boil on low for 2 hours. Add shrimp and cook for 30 minutes over high fire. Add chopped onions, parsley and file. Turn fire off and cover. Let stand 5 minutes before serving. Serve over cooked rice.
Cook rind pieces in water with baking soda until tender. Drain off water. Put rind in boiling syrup mixture and simmer for 40 minutes.
Mix layers in unbaked pie shell. Bake at 350° for 1 hour and 15 minutes.
Combine cabbage, peas, water chestnuts, onion, celery, apple and salt in a large bowl; toss well.
For lower calories: Use sugar-free jello and fruit packed in its own juice. Tastes the same!)
Combine vinegar, water, salt and sugar; mix thoroughly. Pour over cucumbers, onion and scallions. Mix and serve.
Put frozen orange punch in a molder and refrigerate red punch and 7-Up to keep it cold. Mix red punch and 7-Up in a punch bowl. Add frozen orange punch and Rainbow sherbet.
Spray 9 x 13 metal pan with Pam. Preheat oven to 325 degrees. Line bottom of pan with two cans of the chiles. Spread longhorn cheese over the chiles. Cover with remaining two cans of chiles. Spread Monterey Jack cheese over top. Beat egg whites until stiff. Set aside. Beat yolks slightly with milk and seasonings. Add yolks to whites; pour over layers of chile and cheese and smooth top. Bake 45 to 60 minutes or until firm. Serves 12 for brunch.
Thaw chopped spinach and drain until barely moist. In a bowl, combine spinach, soup mix, mayonnaise and sour cream. Mix thoroughly.
Cook bacon, drain and cut into small pieces. Combine all ingredients. Pour into prepared pie crust. Bake at 450° for 15 minutes, then reduce heat to 300° for 30 minutes. Bake until knife comes out clean.
Cream margarine and sugar and blend in egg. Add mixture to rest of ingredients. Chill.
Combine brown sugar, honey and water in saucepan; bring to a boil and boil 5 minutes. Cool. Sift flour, salt, soda and spices together; combine with sugar mixture. Beat thoroughly. Add eggs, fruits and almonds; mix well. Shape into loaf; wrap in aluminum foil. Place in refrigerator for 2 to 3 days to ripen. Roll out to 1/4-inch thickness; cut into bars (1 x 3-inch). Place on greased cookie sheet. Bake 15 to 20 minutes in moderate oven (350°). When cool, spread with transparent icing made by adding boiling water to confectioners sugar and vanilla. Yields 10 dozen cookies.
Combine first 5 ingredients; blend thoroughly. Chop pecans. Stir 1/2 pecans into mixture. Pour into an unbaked pie shell. Top with remaining pecans. Bake at 350° for 45 minutes to an hour.
Cream sugar and butter together. Add eggs and mix well. Sift flour and baking powder together. Blend in flour mixture and milk alternately, continuing to blend. Add vanilla extract and blend until smooth. Bake in a well-greased and floured tube pan at 350° until golden brown.
In a pot, mix clams (including juice), lemon juice, chopped onions, oregano, parsley, cloves and bread crumbs. Bring to a boil and simmer for 10 minutes. Add Mozzarella cheese and pour mixture into a 1 1/2-quart baking dish. Bake at 350° for 20 to 30 minutes.
Cube steak and slice mushrooms. Place in loaf pan together with seasonings and gravy browning (use directions on packet). Cook in a 350° oven for approximately 1 1/2 hours. (If you are in a hurry, you can use your microwave oven, but the slower method using the conventional oven allows the various flavors to blend together.) When the meat, etc., is cooked, you can cover with pastry and bake in a hot oven at 450° for 15 minutes or until golden brown.
Mix all together. Top with bread or cracker crumbs. Bake 1 hour at 350°. Makes 6 large servings.
In a large bowl, mix cream cheese, chicken and Italian dressing until well blended. Spread on crackers and enjoy.
Fill a gallon container with sliced cucumbers. Add salt and alum and fill with vinegar. Soak in this solution for 6 weeks. Drain. Pour sugar over cucumbers and stir around to mix. Do not add any more vinegar. Next, add pickling spices to the jar. Store and enjoy.
Mix all ingredients except oil in bowl. Let stand 1 to 2 minutes to thicken. Heat oil to 375°. Drop by rounded teaspoonfuls into oil. Cook about 3 minutes or until golden brown. Makes 2 dozen.
Preheat oven to 450°. Mix biscuit mix with milk and cheese until soft dough forms. Beat vigorously for 30 seconds. Drop dough by spoonfuls on lightly greased cookie sheet. Bake 8 to 10 minutes or until golden brown. Blend melted butter with garlic powder. Brush over warm biscuits.
Heat oven to 425°. Prepare pie crust mix as directed on package for one crust pie. Shape pastry into flattened square on lightly floured cloth-covered surface. Roll pastry into 8-inch square. Cut small slits in pastry. Mix remaining ingredients. Pour into ungreased square baking dish, 8 x 8 x 2-inch. Cover with pastry. Bake about 35 minutes or until pastry is golden brown. Yields 6 servings.
Crush Ritz crackers into fine bits. Melt 1/2 stick of margarine and mix with crackers. Place 1/2 of the crackers in bottom of casserole dish; cook broccoli according to directions. Melt cheese along with the other 1/2 margarine. After broccoli is cooked, pour water off and stir in pan with cheese. Pour in casserole dish and put remaining crackers on top. Bake until brown.
Saute beef and onions in hot oil. Place uncooked noodles on top of meat. Mix remainder of ingredients and pour on top. Press noodles down to moisten well. Do not stir. Bring to a boil, then turn heat on low. Cover and simmer 30 minutes. Serves 6.
Grind zucchini, celery and onion. Combine and refrigerate; let stand overnight. Next day, rinse zucchini, celery and onion with water. Squeeze out very good. Then put all the other ingredients together. Cook; when zucchini comes to a boil, cook 30 minutes longer. Put in clean Mason jars. Seal lids. Makes about 8 to 10 pints.
Brown meat, onion and pepper; drain. Add soups and picante sauce. Put layer of meat mixture in 9 x 13-inch dish. Add a layer of grated cheese and then a good layer of broken tortilla chips. Add remainder of meat mixture and top with cheese. Bake at 350° until bubbly.
Preheat oven to 375°. Melt 4 1/2 tablespoons margarine and stir in flour. When blended, add 3/4 cup milk and the cream gradually. Stir constantly until mixture is smooth and thickened. Season to taste with salt and pepper. Arrange artichokes over the bottom of a buttered baking dish. Scatter the shrimp over the artichokes. Coat the mushrooms in remaining 2 tablespoons margarine for 6 minutes and spoon over shrimp and artichokes. Add sherry and Worcestershire sauce to cream sauce and pour over contents of baking dish. Sprinkle with cheese and paprika. Bake 20 to 30 minutes. Serves 6.
Combine scalded milk, shortening, sugar and salt. Cool to lukewarm; add yeast. Blend in eggs, mashed potatoes, then add flour and mix until dough is well blended. Place in greased bowl; let rise until double in bulk, then turn out on floured board. Roll 1/2-inch thick; cut with biscuit cutter and let rise until light, then bake in hot oven 15 to 20 minutes until a golden brown.
Mix all ingredients well in a large bowl, pecan pieces (as much as desired), pineapple, 1 tablespoon lemon juice and Cool Whip. Stir up.
Mix flour, baking powder, soda, sugar and salt together; set aside. In another bowl, mix buttermilk, vegetable oil and eggs. Mix dry and liquid ingredients together slowly. If too thick add more buttermilk.
Sift flour; measure. Add salt; sift again. Cream margarine and cream cheese well. Add sugar; beat well. Add eggs, one at a time, beating well after each addition. Add vanilla. Fold in flour. Bake in greased 10-inch tube pan. Bake in a 325° oven for 1 1/2 hours.
Mix first 4 ingredients. Let cool. Add sugar, eggs and flour. Let rise until dough doubles in size. Knead and cut out, put a dab of butter on top of rolls. Let rise 45 minutes to 1 hour. Bake at 325° in preheated oven until brown.
Mix all ingredients, except cabbage, together. Stir until well dissolved and then add 2 additional cups of cold water. Pack cabbage into jars (not too tightly). Pour liquid over cabbage and seal.
Brown hamburg in frying pan. Put in a 1 1/2-quart greased casserole dish. Cut up onion to cover. Combine sauce ingredients and pour over meat. Cover and bake at 450° for 1 1/2 hours.
Mix Dream Whip. Follow directions on box. Set aside. Peel brown off of angel food cake slowly. Dip out small slices of white cake and layer in bottom of bowl, then put a layer of Dream Whip, then a layer of cherries. Repeat until ingredients are gone.
Heat oven to 400°. Grease square baking dish, 8 x 8 x 2-inch. Cook and stir ground beef and onion in 10-inch skillet until beef is brown. Drain and stir in seasoning mix. Spoon into baking dish.
Wash peppers. Cut off tops at stem ends and remove seeds and membrane. Reserve tops. In a large mixing bowl, combine the ground meat, rice, onion, celery and egg. Blend well. Add half and half, tomato sauce, salt and peppers. Mix to blend well. Place green peppers in an ovenproof dish upright. Fill green peppers with mixture, mounding a little on top. Filling will shrink while baking. Bake at 400° for about 35 minutes or until filling is set and cooked thoroughly and peppers are tender. Serve immediately. Makes 4 servings.
Cook roasts overnight, covered in water, in a large heavy-duty pot. Let meat cool enough to be able to tear apart and throw away fat from bones. Twist the meat into a fine texture; return the meat to broth in pot. Continue cooking on low heat and add onions, margarine, salt and pepper. Let simmer for 20 to 24 hours, stirring occasionally.
Bring sugar, water and syrup to a boil. Add peanuts and coloring. Continue boiling over medium heat to "hard ball" stage (about 20 minutes). Add butter and beat until thick enough to drop from teaspoon onto waxed paper.
In large mixing bowl, stir together condensed milk and lemon juice. Mix in the rest of the ingredients. Pour into graham cracker crusts. Freeze one and refrigerate the other several hours before serving.
Combine the flour, cayenne pepper and Rice Krispies with the cheese and margarine. Roll in small balls and flatten with a fork. Bake on ungreased pan for 10 to 12 minutes in a 350° oven.
Mix all ingredients together and put in greased loaf pan. Bake at 400° about 40 minutes.
Prepare Glaze: Grease 12 (2 1/2-inch) muffin pan cups (see note). In small saucepan over low heat, stir honey and butter just until butter melts. Remove from heat. Stir in cinnamon. Place about 1 tablespoon glaze mixture in each greased muffin pan cup. Set remaining glaze aside. Add 1 teaspoon each brown sugar and chopped walnuts to each cup. Set muffin pan aside.
Mix flour and sugar in mixing bowl. Bring to a boil the margarine, baking cocoa and water. Pour over flour mixture and mix well. Beat in eggs. Add buttermilk, soda and 1 teaspoon vanilla and mix well. Spoon into a greased and floured 12 x 17-inch baking pan. Bake at 350° for 25 to 30 minutes.
Dissolve jello in water. Gradually add ice cream, stirring until melted. Then chill until thickened but not set, 15 to 25 minutes. Fold in strawberries and pour into crust. Chill until firm 20 to 30 minutes. Garnish with whipped cream or topping. Other flavors of gelatin and other fruits may be used but do not use sherbets.
Preheat oven to 350°. Combine all ingredients. Press mixture into a loaf pan. Bake one hour and 15 minutes.
Combine ingredients in large bowl. Beat at medium speed 2 minutes. Pour into greased 10-inch tube or Bundt pan. Bake at 300° for 1 hour.
Combine berries, sugar and orange. Dissolve gelatin in hot water, then add ice cubes and all ingredients. Chill until firm. Serve on lettuce.
Mix Bisquick mix, milk and 2 tablespoons of mayonnaise. Spread in 9 x 9-inch greased pan. (Dough will be sticky.) Mix sausage (browned), onion, grated cheese, egg and mayonnaise. Mix and spread over dough. Bake at 400° for 25 minutes.
Cook broccoli and drain. Chop onion in small pieces. Beat eggs. Combine all ingredients. Mix thoroughly. Bake for 35 minutes or until bubbly in a 350° oven. Makes 4 to 6 servings.
Mix all ingredients well, adding zucchini, dates and nuts last. Bake at 325° for 45 minutes.
Slice smoked sausage in half; cut into 1 inch slices. Pour barbecue sauce over sausage. Slice green pepper and onion; lay over top. Cover and bake in oven at 350° for 30 to 45 minutes. To use on grill wrap in aluminum foil and broil on grill.
Grind bologna, eggs and pickles together (food processor is good for this). Moisten to your taste with salad dressing. MMMM good!
Mix first 4 ingredients together well. Fold in whipped topping. Chill before serving.
Cut lamb in uniform pieces and roll in seasoned flour. Brown in drippings. Place in casserole. Add carrots, onions, parsley and cover with cold water. Cook in moderate oven until meat is tender. Add more seasonings if necessary. Thicken the gravy with flour. Time in oven 1 1/2 hours at 350°. Serves 8.
Preheat oven to 375 degrees. Grease and flour a 9 x 9-inch baking pan. Melt cocoa and margarine in large sauce pan over the lowest heat possible, stirring constantly until thoroughly combined. Remove from heat. Add sugar and eggs. Mix thoroughly. Sift together flour, salt, and baking powder and add to sauce pan, mixing thoroughly. Add vanilla and nuts, if desired. Stir gently until vanilla is absorbed. Pour into baking pan and bake for 20 minutes, no longer. Longer baking makes a hard, dry brownie. Cool. Frost with chocolate frosting (any variety) or dust with powdered sugar. Will serve 12 to 16 people depending how large a brownie you want.
Melt butter; add onion and cook until tender (5 minutes). Stir in flour, salt and pepper until blended. Gradually stir in milk. Cook, stirring constantly, until mixture boils and thickens. In a 2-quart greased casserole, layer half the potatoes, ham cubes and sauce. Repeat layers and sprinkle with cheese. Bake covered at 375° for 45 minutes. Uncover and bake for 15 to 20 minutes longer or until potatoes are tender. Makes 4 to 6 servings.
Mix crushed Oreos and 1/2 cup margarine in 9 x 13-inch pan. Freeze for 30 minutes. Spread 1/2 gallon softened vanilla ice cream evenly over cookie base. Freeze.
Combine the chopped bologna, noodles, salt, pepper and milk. Mix well. With the butter, grease a baking pan and pour the noodle mix in baking pan. Sprinkle bread crumbs over noodles. Sprinkle with butter and bake 30 to 35 minutes. Serves 5 to 7.
In a heavy pan combine caramels and 1/2 cup evaporated milk. Cook over low heat, stirring constantly, until caramels are melted. Set aside.
Boil chicken in water for 1 hour. Debone chicken. Mix all remaining ingredients in Dutch oven, along with the deboned chicken. Cook over slow heat for 1 hour.
Cut dates and orange slices with kitchen scissors into small pieces. Dredge in 1 cup flour. Cream sugar and oleo. Add eggs and soda dissolved in buttermilk. Add 3 cups flour, date and orange slices. Mix well and bake in 2 loaf pans, greased and dusted with flour. Bake at 300° for 1 1/2 hours.
Cream oleo and sugar. Add egg, 1 at a time; beat well. Blend in flour, baking powder; add nuts and dates. Spread in a 10 x 15-inch greased pan. Bake 30 minutes at 350°. Cool. Cut in pieces and roll in powdered sugar.
Put long green cucumbers in quart jars. Bring to boil water, vinegar and salt. Pour over jars of cucumbers.
Place peas, bacon and enough water to cover in a large kettle; bring to a boil. Boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Do not drain. In a skillet, saute onion and garlic in butter until tender. Add to pea mixture with thyme and salt. Return to the heat; simmer, covered, for 30 minutes or until peas are soft. Top with crumbled bacon, if desired. Yields 6 to 8 servings.
Saute onions in oil until slightly browned. Add garlic and saute 1 to 2 additional minutes. Stir in crushed tomatoes, celery, chili powder, salt, sugar, Worcestershire sauce and pepper sauce. Bring to a boil.
Cook sugar, salt, water and butter to 285° or until a few drops of mixture added to a cup of water will form a thin pliable ribbon. Add 1/2 cup of nuts. Pour onto a well-greased cookie sheet; cool. Melt chocolate; spread on top. Sprinkle with remaining nuts; cool. This will make about 2 dozen pieces. When cool, break into pieces.
Fry fish in 375° hot fat until done, about 3 to 5 minutes.
Cube cooked potatoes.	Mix with bacon and onion. Mix mayonnaise, sugar	and vinegar together with seasoning. Pour over other ingredients; serve warm.
Mix all together and pour in unbaked pie shell. Bake in 350° oven for 30 minutes.
Preheat oven to 350°. Combine egg and milk; combine cheese, flour, paprika, salt and pepper in another bowl. Dip chicken pieces in egg mixture; coat with flour mixture. Place pieces in 12 x 8-inch baking dish. Pour melted butter over chicken and bake 1 hour.
Peel all green off rind. It is best if 1/4 to 1/2-inch of red fruit is still on rind. Cut into small cubes. Wash twice.
Mix together buttermilk, garlic salt, garlic and black pepper. Dip chicken breasts in mixture and roll in cornflakes. Bake on baking sheet sprayed with nonstick cooking spray at 350° for 25 to 35 minutes. Makes 4 servings. Calories per serving, 260; fat per serving, 4.5.
Rub duck inside and	outside with mixture of green onion, ginger, sake, salt, Szechwan peppercorn salt and anise. Let stand 30	minutes. Place duck in steamer and steam for 2 to 2 1/2 hours over medium heat. Remove and rub surface of duck with shoyu. Deep fry in hot	oil (could be split for easier handling and faster time), over high heat until golden brown and crisp, about 10 minutes. Drain. Cut into bite size pieces. Arrange on platter; garnish with coriander. May be served with 5 spice salt for dipping. Heat a pan (no oil) and stir-fry salt over low heat until very hot. Remove and mix with 5 spice powder or Szechwan peppercorn powder.
Cook carrots in water until almost tender. Add remaining ingredients. Cook until glazed. Serves 4.
Cook beef to just about done, then cut up into pieces. Add all the ingredients and cook until done.
Mix all ingredients. Beat until smooth and creamy. Pour into three cake pans. Bake at 325° for about 20 to 25 minutes or until center springs up when touched.
Soak the cracked wheat in water for 15 minutes; drain dry. Dice onions and tomatoes. Cut the parsley into small pieces with kitchen shears. Mix all well. Serve on lettuce leaves. Garnish with sprigs of fresh mint and black olives. Serves 6.
Place pie filling in a small casserole dish. Top with flour. Sprinkle with brown sugar. Bake at 350° for 30 minutes.
Boil together slowly white sugar, brown sugar, butter and Carnation milk until forms a soft ball when dropped in water. Remove from heat; add vanilla. Mix together chocolate chips and marshmallow cream. Keep stirring until smooth. Pour in a 9 x 13 baking pan and let cool. Cut into squares.
Cream peanut butter, Crisco and sugars. Add eggs; blend. Add dry ingredients; mix well. Add vanilla; mix again. Drop by teaspoonful on cookie sheet. Spank the cookies. Bake in a 350° oven until brown.
Brown hamburger and drain. Add salt, pepper and Worcestershire and simmer 5 minutes with a little water. Add beans, ketchup and garlic; simmer 1/2 hour or until ready to serve. Great over boiled potatoes!
Blend mint tea and hot chocolate in a saucepan and heat. Add creme de menthe. Serve with a dollop of whipped cream and mint. (Serves 8.)
In a medium bowl, combine 3/4 cup sugar, flour, 3 tablespoons cocoa powder, baking powder and salt. Blend in milk, melted margarine and vanilla; beat until smooth. Pour batter into 8 or 9-inch square pan.
Mix ingredients and form into a ball. Color with red food coloring, if desired, to make pretty for parties. Roll in chopped pecans.
Mix all three ingredients together thoroughly. Pat out in a 9 x 13 pan. Sprinkle pecan and chocolate chips over it. Beat powdered sugar, cream cheese and eggs together. Pour over other ingredients. Bake at 350° until done.
Mix sugar, flour, cocoa and just enough milk to make a paste. Next, stir in remaining milk. In a saucepan on medium heat, cook the mixture slowly until the gravy thickens. Add some butter or let each one add their own. Serve over hot biscuits. Makes about 4 servings.
Combine and refrigerate. Serve with a simple green salad for a colorful, nutritious lunch!