HumbleIntelligence/food-ner-1-Million huggingface dataset:
Put all of syrup, sugar and 1/2 of cream in pan; bring to a boil. Stir mixture constantly. Add rest of cream and oleo slowly so mixture does not stop boiling. Boil to soft ball on candy thermometer. Add vanilla and pour over pecans. Have pecans ready single layer on pan.
Melt together the chocolate chips and 1 1/2 tablespoons cool water. Add egg yolks, one at a time. When cool, fold in beaten egg whites and fold in the preceding. Add the whipped cream. Put a layer of cake, broken into bite size pieces, into a dish. Add 1/2 of sauce. Add another layer of cake; finish with sauce. Top with Cool Whip. Chill several hours.
Mix cake mix according to package directions. Bake in four layers. (You can make 2 layers and split.) While cake is baking, prepare filling. Mix softened cream cheese with sugar, then blend in Cool Whip. Spread mixture and pie filling between each layer including top of cake.
Combine beans, which have not been drained, with all ingredients in al large casserole. Bake uncovered in a 300° oven for at least 2 hours (longer is O.K.). Some liquid cooks away, but do not let them get dry. After baking, remove bay leaf.
Slice cucumber and onion to fill approximately a 2-quart bowl. Mix the following dressing and pour over cucumber and onion.
Melt butter in small cast-iron skillet. Stir together the flour, corn meal, egg and buttermilk and add butter. Leave small amount of butter in bottom and along sides of skillet. Pour mixture into heated skillet and bake at 350° for 25 to 30 minutes. Serve immediately.
Let cheese soften to room temperature, then grate. In a mixing bowl, combine grated cheese, diced pimentos (do not drain), salt, pepper, Tabasco sauce and mayonnaise. Mix thoroughly. Cover and refrigerate. Use as desired.
In skillet, cook bacon until crisp. Remove and crumble. Cook onions and bell pepper with thyme in bacon drippings until tender. Stir in remaining ingredients. Heat; stir occasionally. Serve over cooked rice. Garnish with bacon. Makes 3 cups.
Heat oil in large saucepan or Dutch oven over medium heat. Add onion and garlic; cook and stir 3 minutes. Add broth, tomatoes, carrots and picante sauce. Bring to a boil; reduce heat. Cover and simmer 15 minutes.
Boil noodles and drain. Combine butter, sour cream and half and half and cook over low heat. Add noodles to sauce, then add cheese. Mix well. Serves 8.
Melt butter in skillet, stir in brown sugar, mustard and salt. Add cooked carrots, heat, stirring constantly until carrots are glazed, about 5 minutes.
Combine oil, eggs and sugar in a large bowl. Stir well. Combine soda, baking powder, salt and cinnamon; add pecans, half of morsels and apples. Spread in a greased 12 x 9 x 2-inch baking pan. Sprinkle remaining butterscotch morsels on top. Preheat oven to 350°. Bake 55 to 60 minutes.
In medium saucepan, combine first 4 ingredients; simmer 2 minutes. Add milk; heat. Before serving, beat until frothy. If desired, top with marshmallows or whipped cream. Makes 4 (1 cup) servings.
Sift together flour, soda, salt and baking powder; set aside. Blend shortening and sugars. Add eggs; beat until light and fluffy. Add flour mixture to creamed mixture; mix well. Work in oats, chocolate chips and vanilla. Drop by teaspoonfuls onto cookie sheet. Bake at 350° for 15 minutes.
Mix water, sugar and vinegar. Stir until sugar is dissolved. Add beets; let ingredients come to a good boil. Place in clean jars and seal. Let stand for several weeks before serving.
Put all ingredients in crock-pot and cook approximately 4 1/2 hours on high or 8 hours on low.
Cut roast in bite-size pieces. Cut all vegetables into small pieces. Saute onions. Put carrots, tomatoes, meat and onions in 1 quart of water and cook for 1 1/2 hours. Add mixed vegetables, potatoes, cabbage and green pepper and cook until potatoes are done.
Melt butter and sugar and boil 1 minute. Add milk and powdered sugar. Mix well until smooth.
Combine all ingredients in a large roaster; mix well. Bake at 400° for 1 hour.
Mix flour and salt well, then mix in several drops of food coloring. Add water slowly until a dough-like consistency is reached. Mold into holiday shapes or roll the dough to about 1/3 inch thick and cut with cookie cutters. Make a small hole at the top of each with a straw so the ornament can later be hung by a ribbon once the dough is hard and dry. Place the ornaments on a cookie sheet and allow a day or two to dry and harden.
Dissolve yeast in warm water, add sugar; let set until yeast rises. Mix flour, soda, salt and baking powder. Add lard, mix until crumbly. Add buttermilk and yeast mixture; mix well. Knead 20 or 30 strokes. Place in greased bowl; let rise 2 hours. Push down and knead until smooth. Roll out 1/2 inch thick; cut out biscuits. Place on cookie sheet and freeze. When frozen, place in freezer bags. Take out when needed, place in greased pan, put in cold oven. Bake at 400° for 25 minutes. Brush with melted butter.
Mix first 3 ingredients well. Add cucumbers and onion. Add ice cubes and store in refrigerator. When cucumbers are all gone, you may add more to brine a second or third time. Great for covered dish or to take to a picnic.
Line 2 cookie sheets with crackers. Next, combine butter and brown sugar. Place over heat and bring to a boil. Boil 3 minutes and stir in nuts. Quickly spread mixture over crackers with a spoon. Bake 8 to 10 minutes at 325°. Remove from pan while still warm.
Beat sugar and eggs. Add shortening and vanilla; beat well. Sift dry ingredients and add alternately with milk. Bake at 350°. Makes 2 (8-inch) layers.
Mix water, sugar and cream of tartar together. Boil until sugar is dissolved. Mix butter, cinnamon and crackers into boiled mixture. Pour into unbaked pie shell. Bake 25 to 30 minutes at 350°.
Using oblong pan or dish, break cake into chunks and place in pan. Mix sour cream with pudding by hand; pour over cake. Spread strawberry and glaze mix over cake. Place in refrigerator and let cool before eating. Keep refrigerated all the time.
Preheat oven to 450°. In a large mixing bowl, beat eggs until frothy and well combined. Add the tapioca and allow to absorb the liquid for 2 minutes. Beat in brown sugar, salt and nutmeg. Add peaches and blueberries.
Combine cookie crumbs, butter and nutmeg. Press into 9-inch tart pan with removable bottom. Beat cream cheese, sugar, eggs, vanilla and lemon peel with electric mixer until smooth. Spoon into cookie crust. Bake at 375° for 15 minutes or until firm. Cool. Spread Blueberry Topping over cheesecake. Refrigerate several hours.
Place 4 slices of bread in casserole. Combine next 7 ingredients and spoon onto bread. Add the other bread slices on top. Top with milk and eggs. Cover and keep in refrigerator overnight. Spoon soup mix over top of sandwiches, then bake 1 hour at 325°. Add cheese last 15 minutes.
Cook macaroni in salted water until tender and drain. In a saucepan, melt butter and blend in flour to form a paste, then add milk. Cook and stir until thick. Add salt and pepper and cover mixture entirely with onion powder. Stir in cheese until melted. Mix sauce with macaroni and turn into 1 1/2-quart casserole pan. Cook at 350° for 45 minutes.
Place chicken pieces in baking dish. Combine broth, 1/2 stick melted margarine, soup, salt and pepper to together. Pour over chicken.
Combine squash and water in a medium saucepan; bring to a boil. Cover, reduce heat and simmer 10 minutes or until tender. Drain well and mash; set aside. Saute onions in butter until tender. Combine onions, squash, 3/4 cup cracker crumbs, cheese and remaining ingredients. Spoon into a lightly greased 2-quart casserole. Sprinkle with remaining cracker crumbs. Bake at 350° for 45 minutes. Serves 6.
Put eggs in double boiler. Add vinegar and sugar. Cook, beating constantly, until thick and smooth. Remove from stove; add butter and cool. When cold, fold in whipped cream and drained fruit mixture. Fruit should be well drained. Put in refrigerator and let stand (covered with wax paper) for 24 hours.
Mix dry ingredients. In 2-quart saucepan, add water. Heat to boil. Stir. Boil and stir 2 minutes. Stir in milk; heat until hot (do not boil). Beat until foamy. Serve immediately.
Spread rolls on cookie sheet and bake at 350° for 12 minutes. Mix cream cheese, mayo and Hidden Valley Ranch. Spread on top of the baked rolls. Chop vegetables; mix and sprinkle on top, then top with grated Cheddar cheese. Cut into squares and serve.
Moisten poultry dressing with chicken stock. Combine with all but last three ingredients and put in 9 x 13-inch pan. Top with grated cheese, chopped nuts and crushed potato chips. Bake at 350° for 25 to 30 minutes or until brown.
Mix together cake mix, butter, pecans and egg. Put in greased 9 x 13-inch pan; spread with fingers.
In large punch bowl, stir together ice cream, sherbet and milk. In 1-quart pitcher, stir together lemonade, limeade and water. Pour over ice cream mixture. Add ginger ale; stir until slightly mixed. Makes 1 gallon.
Place all ingredients in blender and mix until smooth. Makes 1 1/4 cups, same as 1 can of Eagle Brand milk.
Mix squash, onion and water. Cover; microwave 9 to 10 minutes or until squash is tender. Mash with potato masher. Add next 5 ingredients and stir. Cover and microwave on Medium-high for 8 to 10 minutes. Let stand for 5 minutes. Sprinkle with paprika.
Mix together. Put into pie shell. Preheat oven and bake at 350°. Makes 4 pies. Bake 30 to 40 minutes.
Combine first 8 ingredients. Form into 40 bite size meatballs, using a full teaspoon for each. Brown meatballs lightly in oil. Cover and simmer 10 minutes. Drain excess fat.
Prepare the mix according to package directions. Spread evenly in well-greased 15 1/2 x 10 1/2 x 1-inch jelly roll pan. Sprinkle with peanuts, cheese and garlic salt; drizzle butter over top. Bake at 375° about 25 minutes or until crisp and lightly browned. Immediately cut into squares; cool slightly and remove from pan. Serve warm.
Cut chicken in bite-size pieces. Dip	in beaten eggs then in crumbs.	Fry in	hot oil until lightly browned.	Serve hot with dips. Can be made ahead	and re-heated	in oven. Makes about 4 dozen.
Spread bottom of 9 x 13 pan with Oreo cookie crumbs and 1/4 cup butter. Chill in freezer. Spread softened ice cream over cookie crumbs. Chill in freezer.
Preheat oven to 350°. In medium saucepan, melt cheese. Stir in uncooked sausage. Blend in Bisquick. Shape into walnut size balls. Bake on an ungreased cookie sheet for 30 minutes. Very good for a snack.
Saute chopped onion in butter and add to the ground meat with egg and the spices.
Mix ingredients together. Pour in unbaked pie shells. Place pies on cookie sheet and bake 45 minutes at 350°.
Beat margarine, shortening and sugar 10 minutes or until sugar is dissolved. Cook milk and cornstarch together until thickened. Cool to quite warm, then add to sugar and beat until fluffy. Add vanilla.
Using a cup of each ingredient, combine in a bowl, mixing well. Cover and chill. Serve topped with maraschino cherry.
Saute onion and green pepper in oil with salt and pepper. Add sauce and about 1/2 can of water. Simmer about 30 minutes on low heat. Put sausage in a baking pan. Bake 20 minutes at 350°. Cut into pieces and put into sauce. Cook on low gas and simmer another 25 to 30 minutes.
Mix the first 3 ingredients. Mix the last 3 ingredients together, then mix with dry ingredients.
Drain and squeeze spinach. Add sour cream, mayonnaise and onion, then add the soup mix. Mix all together. Split bread. Eat with pieces of bread, if desired.
Combine dates, sugar, salt, butter and water in saucepan. Simmer for 5 minutes; cool. Add egg. Mix dry ingredients. Add to date mixture. Stir to moisten.
Mix sugar, cocoa and salt. Add cream and mix well. Add butter and cook over medium heat. Cook to soft ball. Add peanut butter or pecans, marshmallows and vanilla. Beat with electric beater until it begins to turn dull in color. Dish in a 9 x 13-inch buttered pan.
Mix and store in tight jar. Use 2 heaping teaspoons to a cup of hot water. May be served hot or cold.
Shake chicken in bag with flour, salt and pepper. Save leftover flour. Fry chicken in butter until brown. Remove chicken and add onion to the pan; cook until soft. Stir in reserved flour and cook 1 minute. Add broth and 2 tablespoons lemon juice and thyme. Bring mixture to boil, stirring. Return chicken to pan; reduce heat and cover. Simmer until chicken is done. Put chicken on a plate. Stir remaining 1 tablespoon lemon juice into skillet and pour over chicken. Serve with lemon wedges as garnish and buttered noodles as a side dish.
Mix and pour into ice cream freezer; finish filling with milk. Strawberries can also be used.
Boil the eggs. Cut in half lengthwise; put yellows in bowl. Add heaping tablespoonful of mayonnaise and same amount of sweet pickle relish. Salt to taste. Sprinkle paprika on top.
Mix butter, sugar, flour and nuts together. Pat into a 9 x 13-inch pan. Bake for 10 minutes at 350°. Cool.
Mix sugar and cornstarch together. Put 1/2 of mixture in bottom of crust. Slice peaches in, then add other half of sugar mixture. Pour cream over all of this. Bake at 350° until done, 30 or 40 minutes.
Pare and slice apples; mix with brown sugar in baking pan. Set aside. Mix flour, sugar, salt and cinnamon; set aside. Beat egg; mix with flour mixture until crumbly. Spread over fruit. Bake at 375° for about 45 minutes until lightly browned. Serve warm.
Place a 14-inch sheet of heavy-duty foil on the counter for each serving. Oil or spray the foil. Place fillet(s) on foil. Add lemon juice and spread over fish. Cover the fillet(s) with any amount you desire of celery, onion, sliced potatoes, salt and butter. Add small bits of butter, as desired. Place on grill over medium-low heat for 35 to 45 minutes. Open and serve.
Core and coarsely chop tomatoes (makes about 4 cups). Set aside. In a large saucepan, heat oil until hot. Add onion and cook, stirring occasionally, until tender, about 5 minutes. Stir in chilies, garlic, cumin, oregano, sugar, cloves, red pepper and the 4 cups tomatoes. Reduce heat and simmer, stirring occasionally, until the tomatoes are softened, about 5 minutes. Add chicken broth. Bring to a boil. Reduce heat and simmer, covered, to blend flavors, about 15 minutes. Add beans and chicken. Cook until hot, about 5 minutes. Garnish with sour cream, shredded Cheddar cheese, diced tomatoes and chopped cilantro, if desired. Makes 4 servings.
Cook noodles as directed on pkg. Mix with tuna and soup (may need to thin with a little milk). Drain noodles. Grease casserole dish, layer noodles and tuna mixture ending with tuna mixture. Top with potato chips. Bake at 325° for 20 minutes.
Boil chicken and debone. In boiling water, put seasoning (onion, green onions and celery). Boil 10 minutes. Put chicken back into boiling water. Put package of wide noodles in water to boil about 15 minutes. Drain water from chicken. Add 1 stick of oleo and 1 can evaporated milk. Mix well. Serves 6.
In punch bowl, combine Hula Punch, Sprite and ice cream. Stir until well blended. Chill. Makes 32 servings.
Mix Dream Whip according to package instructions. Add mayo and cream cheese. Mix well and fold in fruit and marshmallows. Refrigerate.
Mix cream cheese, sugar and egg until smooth. Add chocolate chips. Fill cupcake cups with cake mix. Drop cream cheese filling by heaping teaspoon on cupcakes. Bake at 350° for 20 minutes.
Whip up all together. Drop nuts or blueberries in if desired. Spoon in greased muffin tins and bake at 400° for 10 minutes.
Cover the beans completely in water and add the grease, salt, sugar and chili powder. Cook over low heat for 3 or 4 hours. You may have to add water to keep the beans from burning and sticking. In a separate skillet, brown the hamburger. Add the hamburger, onion and tomatoes to the beans after they have cooked about 3 hours. Season to taste with jalapenos. Makes 6 servings.
Beat eggs; add sugar gradually, then oil, vanilla, zucchini and pineapple. Blend dry ingredients into first 6 ingredients. Add nuts. Bake at 350° about 45 minutes. Nice and moist.
In medium saucepan, mix sugar, cocoa, butter and milk; bring to a boil, cook for 2 minutes. Remove from heat and add oats and peanut butter, mix well. Drop by teaspoonfuls onto wax paper, cool.
Preheat oven to 325°. Grease 12-cup Bundt pan. Pour into pan. Bake 1 hour and 10 minutes or until done. Cool 45 minutes and invert on platter.
Preheat oven to 350 degrees. With a fork or pastry cutter blend butter into flour, salt, and sugar. Add almonds and vanilla.
Arrange 3 tomato slices on each of 6 salad plates. Drizzle with dressing; sprinkle with cheese and onions.
Preheat oven to 350°. In a 13 x 9-inch baking pan, melt margarine in oven. Sprinkle crumbs over margarine. Pour Eagle Brand milk evenly over crumbs. Top with remaining ingredients. Press down. Bake 25 to 30 minutes or until lightly browned. Cool and then cut into bars.
Brown meat and 1 chopped onion; drain. Add cans tomatoes and spices. Bring to boil. Simmer at least 1 hour. Cook spaghetti. Put kidney beans, cheese and onions in separate bowls. Add chili as a sauce to spaghetti. Add kidney beans, cheese and onions as a topping. Very filling. A different twist on chili with company.
In double boiler, melt caramels with milk. Remove from stove and whip with spoon. Add pecans until mixed. Dip out of boiler onto buttered wax paper (about 3 pecans in each). Let stand while you make chocolate coating.
Combine 2 cans corn; add milk. Salt and pepper to taste. Bake 30 minutes at 350°.
Coat chicken with flour. In 10-inch skillet, melt butter until sizzling; add chicken breasts. Cook over medium heat, turning once until chicken is lightly browned (10 to 14 minutes). In small bowl, combine teriyaki sauce and lemon juice. Pour around chicken in pan. Continue cooking, turning once, until chicken is lightly browned (5 to 6 minutes). Serve over hot cooked rice, if desired.
In large skillet cook ground beef and onion till beef is brown, drain. Stir in tomato sauce, water and taco seasoning mix and heat through. Remove from heat. Beat eggs, stir in milk. Add small amount of tomato sauce mixture to the egg mixture, stirring constantly. Return all to skillet. Stir in kidney beans, 1 1/2 cup Monterey Jack and the crushed tacos. Turn into a 12 by 7 1/2 by 2-inch baking dish.
Place all ingredients in a double cooker and simmer 2 hours. (Add wine last.) Add whipped cream when serving.
Thaw bread dough for 1 1/2 to 2 hours. Roll out to 12 x 9-inch rectangle. Spread with tomato paste. Sprinkle with remaining ingredients. Roll up jelly roll fashion from long side. Seal. Place on greased baking sheet, seam side down. Brush with warm water. Sprinkle with a little salt. Let rise until almost double, about 1 hour. Make shallow slashes across top	at 2-inch intervals.	Bake in a 375° oven for 30 minutes or until done (use cookie sheet).
Mix together dry ingredients. Measure 1/2 cup vegetable oil, 2 tablespoons milk together. Mix dry ingredients with oil mixture until well blended and pat in a 9-inch pie plate. Poke with fork in bend of plate, at least 6 pricks on bottom and around sides.
In microwave dish, combine cauliflower, carrots, onions and water. Cook, covered, on 100% power, about 5 minutes or until vegetables are almost tender, stirring once. Add green pepper. Cover and cook on High for 1 to 2 minutes more or until green pepper is tender. Add olives. Stir together vinegar, sugar, oil, tarragon and salt. Stir oil mixture into vegetables. Cook, covered, on High for 30 seconds more. Garnish with walnuts. Serve as a hot vegetable or let the vegetables marinate in the oil and vinegar dressing. Serves 4.
Brown onion and green pepper in oil until soft. Add turkey and cook. Add a cup of hot water and rice. Put eggplant in casserole sliced in cubes. Put mixture over eggplant. Cover and cook at 350° for 25 to 30 minutes.
Preheat oven to 325°. Combine oil and sugar and mix well. In large bowl, combine all of the dry ingredients. Add 1/2 of dry ingredients to oil mixture and blend well. Add remaining dry ingredients. Alternately add eggs, one at a time, mixing well after each egg. Add carrots and mix well. Add pecans. Pour into 9 x 13 dish (greased and floured) and bake for 1 hour and 10 minutes.
Between waxed paper, pound chicken 1/4 inch thick; season. Coat with flour. In skillet in 2 teaspoons hot butter or margarine, cook chicken until lightly browned, about 2 to 3 minutes per side. Remove and keep warm. Repeat with remaining chicken and butter/margarine as needed. In cup, stir wine and lemon juice; add to pan drippings in skillet. Cook and stir until slightly thickened. Pour over chicken pieces. Sprinkle with parsley. Garnish with capers or lemon slices, if desired. Serves 4 and only 249 calories per serving.
Note: You will need 4 bowls, a measuring cup and a 1 quart shaker with tight lid.
Brown pork chops in small amount of oil. Lay pork chops in bottom of baking dish, then layer potatoes, peas and onion, then add soup over all the dish. Bake at 350° for 1 hour covered with foil.
Combine all dry ingredients in large bowl. Add oil, eggs and strawberries. Mix well. Stir in nuts. Grease and flour 2 loaf pans. Bake at 350° for 1 hour and 15 minutes. Serve with a mixture of cream cheese and Cool Whip.
Mix all ingredients in a large bowl. Mix thoroughly until eggs are mixed well into mixture. Heat oven to 350°. Make mixture into a large round ball and place in pot. Add a little water to the bottom (less than 1/4 of a cup, just enough to coat bottom of pot). Cover and put in oven. Cook for 1 1/2 hours. Take out of oven and serve.
Make a cream sauce of butter, flour, milk, cream and seasonings. Pour small amount of sauce over egg yolks. Return to heat and stir until smooth. Add sherry and prepared seafood. Place in buttered scallop shells or shallow casserole. Cover with buttered crumbs and brown in a 350° oven. May be served with rice or toast points.
In large, heavy pan, brown beef in shortening; pour off fat. Stir in remaining ingredients, except onions. Cover; cook over low heat 1 1/2 hours. Add onions. Cook 1 hour more or until meat is tender. Stir occasionally.
Bake chocolate cake mix in jelly roll pan for 20 to 25 minutes at 350°. When cool, spread with cream mixture. Beat mixture for 10 minutes. Start on low or you will get splattered.
Dissolve Jell-O in 1 cup boiling water. Add sugar and salt; let cool. Add other ingredients, except whipped cream. Refrigerate until partially set, then fold in whipped cream. Refrigerate.
Line bottom of 9 x 13-inch pan with aluminum foil. Top with graham crackers. In boiler, melt margarine. Add sugar and pecans. Boil for 2 minutes. Spread on top of graham crackers. Bake at 350° for 10 minutes. Cut while still warm.
Brown hamburg and sausage, drain well. Set aside. Prepare ranch salad dressing. In large bowl mix the hamburg, sausage, chopped vegetables and 1 cup of dressing. Add half of the cheese. Press wonton skins into a cupcake tin and bake at 350° until lightly brown. Just a few min. Fill cups with meat mixture and top with remaining cheese. Bake until cheese melts. Make about 2 dozen.
Blend all ingredients together with electric mixer at medium speed for 10 minutes. Bake in 350° oven for 1 hour in greased 10-inch tube pan.
Thaw peas, drain but do not cook. Mix all ingredients. Marinate overnight. To vary recipe, add cheese cubes and minced celery.
Brown hamburger, onion and celery. Add other ingredients and bake 1 hour at 350°.
Cook and drain pasta according to package directions. Slice broccoli into bite size pieces. Steam until tender and drain. When the pasta and broccoli have cooled, mix them together with the cheese. Combine the remaining ingredients and pour over the pasta mixture. Refrigerate at least 2 hours before serving.
Prepare Coconut Filling and chill. Cream butter and sugar. Blend in egg, chocolate and vanilla. Stir together flour, soda and salt; stir into creamed mixture. Chill 30 minutes.
Combine margarine, flour, salt and dry mustard; stir until blended. Add milk and cook over medium heat, stirring constantly, until thickened. Add cheese and tuna. Mix well. Add pimiento and parsley; mix lightly. Serve with assorted crackers or chips.