HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix sugar, water, corn syrup, maple syrup and salt and boil mixture to 238° (thread). Add peanuts and boil to about 295°. Stir frequently, as this will burn easily. Then add butter and soda, mixing well. Pour in 2 buttered sheet pans, shaking it thin. When cool enough, break into pieces.
Sift together the flour, baking soda and cream of tartar and set aside. Cream butter, oil, sugar and confectioners sugar in a mixing bowl until light and fluffy using an electric mixer at medium speed. Add eggs one at a time beating well after each addition. Blend in vanilla. Gradually stir in the dry ingredients into the creamed mixture, mixing well. Add walnuts. Drop by rounded teaspoon/tablespoonfuls about 3 inches apart on an ungreased cookie sheet. Flatten each with the bottom of a greased drinking glass dipped only once in oil, covered with sugar. Decorate. Bake at 375 degrees for 10 minutes or until lightly brown around the edges. Remove and cool on a rack. Makes about 7 dozen cookies.
Boil, skin and mash potatoes. Mix all ingredients together and pour in unbaked pie shells. (Makes 2 pies.) Cook approximately 35 minutes in oven at 350°. You may add 1 cup of coconut if desired.
Bring jello and pineapple to a boil and boil 2 minutes; cool until it begins to thicken. Fold in Cool Whip, which has been blended with the buttermilk. Congeal. Serves 12.
Open first three cans of beans; drain and set aside. Saute 3 large onions (chopped) in bacon grease, then drain.
Saute vegetables in margarine. Stir in soups and add crawfish tails. Stir in rice. Pour into 9 x 13-inch casserole. Heat in 350° oven until hot.
Preheat oven to 400°. Grease 12 muffin pan cups. In medium bowl, combine dry ingredients; mix well. Cut in margarine with pastry blender until mixture resembles fine crumbs. Combine milk, vanilla and eggs. Add to dry ingredients all at once, stirring just until moistened. Do not overmix. Spoon batter into cups, filling each 3/4 full. Bake 20 to 25 minutes or until golden brown. Remove from pan and serve warm. Very good and easy recipe.
Sprinkle gelatine over cold juice and let stand 1 minute. Add hot juice and stir until dissolved. Stir in honey and pour into 8-inch pan. Chill.
Melt butter, then add sugar, flour, buttermilk and vanilla. Beat eggs and add to mixture. Add coconut. Pour into unbaked pie crust. Bake at 350° for 25 to 30 minutes.
Brown together ground beef and chopped onion. Drain thoroughly. Add remaining ingredients. Mix together. Simmer for 10 minutes. Serves 16. Each serving has only 6 gm fat and 153 calories.
Brown ground beef and drain. Add onion and cook until onion is clear in color.	Add remaining ingredients and simmer for 1/2 hour to 1 hour. Serve on buns.
Let sherbet soften in refrigerator. In large container, mix lemonade and orange juice with water according to directions. Add pineapple juice. Add ginger ale and sherbet just before serving. Works best if pineapple juice and ginger ale are cold. May add red food coloring for holiday.
Blend flour, sugar, salt, oil and milk to make crust for 9-inch pie. Roll half of dough between 2 sheets of waxed paper. Place in pie plate. Roll second half and place on top of completed pie. Peel, core and slice apples. Mix dry ingredients. Toss over apples. Mound in pie plate. Dot with butter. Cover with top crust. Bake 1 1/4 hours at 375°.
Saute onions in margarine until soft but not brown. Roll out crackers and put in skillet with melted margarine. Layer buttered crumbs, onions and grated cheese in casserole, ending with crumbs on top. Sprinkle canned milk over top. Bake at 350° for 15 to 20 minutes.
Combine sugar, syrup, milk and salt. Cook to soft ball stage. Add vanilla and peanut butter; cool 5 minutes. Stir until creamy. Pour into buttered pan. You can use nuts or crunchy peanut butter.
Mix sugar, flour, soda and salt. Set aside. Mix remaining ingredients together and mix into flour mixture. Put in a greased and floured 13 x 9-inch pan. Bake at 325° for 50 minutes. Cool 15 minutes. Frost.
Heat oil in large stock pot. Saute celery, pepper, onion and garlic. Add broth, tomatoes, okra, thyme, bay leaf and red pepper. Salt to taste. Cover and simmer 30 minutes. Add catfish and simmer 15 minutes or until fish flakes easily. Remove bay leaf. Serve over rice.
Mix first 5 ingredients together in 2-quart casserole dish. Sprinkle top with potato chips and the grated cheese. Bake in preheated 350° oven for 1 hour. Serves 4.
Cut chicken into 2 or 3 inch slices and dip into milk beaten with egg. The dip into flour seasoned with salt and pepper. Brown in hot oil in a large frying pan. Melt butter a large baking dish, stir in the hot sauce, place browned chicken fingers in the dish, cover with aluminum foil, and bake at 350° for 30 minutes.
Brown ground beef and pour off fat. Brown onion. Add remaining ingredients, except for noodles and cheese. Simmer until nice consistency. Cook noodles. Drain and mix with meat sauce. Put half of sauce in bottom of 3-quart dish. Cover with shredded Mozzarella cheese. Add remaining sauce and sprinkle with Parmesan cheese. Bake at 350° for 30 minutes.
Bring water to a boil in a large saucepot; add butter, sugar and nutmegs. Add booze and bring back up to hot, but do not boil (that would boil booze out). Serve in warm mugs. Makes 25 servings.
Rinse chicken, pat dry with paper towels. Remove any excess fat from inside chicken. Starting at the neck opening, use your fingers to loosen skin from the meat to create a pocket on each side of breast. Leave skin attached to the breast bones. Rub the garlic onto the meat underneath the skin. Place the rosemary under the skin. Place the chicken, breast side up, on a rack in a shallow roasting pan. Loosely stuff with some of the potatoes, carrots, onions and fennel. Place remaining vegetables in pan around chicken. Skewer the neck skin to the back of chicken and tie legs to tail. Insert meat thermometer in thickest part of thigh. Pour water into bottom of pan. Roast, uncovered, at 400° for 30 minutes. Turn vegetables over and roast, uncovered, 30 minutes or until thermometer registers 180° to 185° and chicken is no longer pink. Transfer vegetables to serving dish and keep warm. Loosely cover the chicken with foil. Let stand 10 minutes before carving. Serve the chicken with vegetables. Remove and discard skin before eating.
In a heavy saucepan, combine brown sugar and cream. Cook several minutes with lid on. Remove lid and bring to a boil. Allow to boil several minutes, stirring occasionally. Add butter; remove from heat and cool to lukewarm. Add vanilla and beat until thick and creamy; spread on cake. Very good on angel food cake.
Drain pickles; spread each slice of ham with cream cheese. Put a pickle at narrow end of ham slice and roll up, jelly roll style. Slice 1/4 to 1/2-inch thick. Chill and serve.
Preheat oven to 350°. Mix together the ham, process cheese spread, mayonnaise and onion. Place 1/3 cup of mixture on bottom of each bun. Wrap individually in foil. Bake 15 to 20 minutes or until hot and process cheese spread begins to melt. Makes 8 sandwiches.
In saucepan, combine first 4 ingredients. Bring to a boil and cook until thick and clear. Remove from heat and add a large box strawberry jello. Arrange strawberries in pie shells and pour hot mixture over. Chill and top with Cool Whip. Yields 2 pies.
Mix mustard and vinegar. Let stand overnight. Beat in eggs, sugar and salt. Cook over medium heat, stirring constantly until thickened. Add mayonnaise.
Melt sugar, butter and milk. Bring to a boil and boil for 8 minutes. Remove from heat. Add morsels, pecans and marshmallow cream. Stir until mixed good. Pour into large cookie sheet. Makes about 4 or 5 pounds. Very good candy.
Preheat oven to 325°. In a large mixing bowl, combine the flour and black pepper to taste. Dredge the rump roast in the flour and cover evenly. Shake off excess. In a large pot over medium-high heat, melt the butter and brown the roast on all sides. Place in a 4 quart casserole dish with lid. In a small bowl, combine the soup mix, mushroom soup, and vermouth or white wine; pour over roast. Cover and bake in preheated oven for 3 hours or until desired doneness.
Preheat oven to 350°. Sift together flour, baking powder, soda and salt. Mix in wheat germ, then add remaining ingredients. Beat until well blended. Oil an 8 x 4-inch loaf pan and pour in. Bake about 1 hour or until done.
Pare and thinly slice potatoes. Toss slices in water and cream of tartar. Drain. Put half of sliced potatoes in greased crock-pot. Top with half of onion slices, flour, salt and pepper. Add remaining sliced potatoes and onions. Sprinkle with remaining flour. Add butter and undiluted soup. Cover and cook on low 7 to 9 hours or high 3 to 4 hours. Add cheese slices a few minutes before serving.
Beat eggs. Add rest of ingredients (except pie shell) to egg mixture and combine well. Pour mixture into pie shell and bake at 350° for 1 hour.
Spread softened cream cheese in bottom of a 9 x 9-inch glass dish. Top and spread with chili. Top with shredded cheese. Bake or microwave until cheese has melted. Serve with nacho chips.
Combine bread crumbs, cheese, salt, garlic powder and pepper. Add parsley, if desired. Rinse chicken and pat dry. Dip chicken in butter and dredge in bread crumb mixture. Place chicken in a 15 x 10 x 1-inch jelly roll pan. Bake at 350° for 1 hour.
Combine crumbs, sugar and margarine; press onto bottom of 9-inch spring-form pan. Bake at 325° for 10 minutes.
Soak the meat in salted water for several hours. Simmer slowly for 2 hours, skimming occasionally. Let the broth stand overnight.
In a medium sized saucepan, bring water, butter and salt to a boil. Reduce heat. Add the flour all at once. Stir constantly with a wooden spoon until the mixture leaves the sides of the pan and forms a ball. Remove from heat. Beat in eggs one at a time. Dough is ready to shape. Fun for children to do.
Cream sugar and shortening. Add eggs and beat. Sift flour, cocoa and salt together and add to mix. Add vanilla and nuts; pour into greased and floured 9 x 13-inch pan. Bake at 300° for 35 minutes. Remove from oven and spread marshmallows evenly over cake. Return to oven for 5 minutes.
Stir boiling water or apple juice in large bowl, stirring 3 minutes or until completely dissolved. Pour into 13 X 9 pan. Refrigerate at least 3 hours or until firm. Dip bottom of pan in warm water for about 15 seconds. Cut into decorative shapes with cookie cutters all the way through gelatin. Lift from pan. Makes about 24 pieces or 4 to 6 servings.
Separate biscuits into 20 biscuits. Cut hole in center of each biscuit. Fry in hot oil at 375° for about 1 1/2 minutes on each side or until golden brown. Drain. Sprinkle on cinnamon and sugar. Serve warm.
In a mixing bowl, combine corn and sugars. Add eggs and oil; beat until well blended. Combine dry ingredients; add to batter and mix well. Stir in raisins and nuts. Pour into a greased 13 x 9 x 2-inch baking pan. Bake at 350° for 30 to 35 minutes or until cake tests done. Cool thoroughly. Frost with Caramel Frosting.
Mix first 6 ingredients together and add baking powder, soda and flour, then add remaining ingredients. Mix well. Drop by ice cream scoop on greased cookie sheet. Bake about 20 minutes at 350° until slightly browned. For smaller cookies, drop by rounded tablespoonfuls and bake 10 to 12 minutes.
Sift sugar, flour, salt and cocoa together. Set aside. In a large saucepan, bring milk almost to a boil. Add dry mixture and stir until it begins to thicken. Add butter and egg yolks; stir until thick enough for pie. Remove from heat and add vanilla. Pour into 9-inch unbaked pie shell. Cool. Add meringue and bake.
Stir together and heat in microwave until cheese melts. Serve with dip size tortilla chips.
Remove bone and skin from salmon and flake. Combine all ingredients, except bread crumbs. Melt margarine in saucepan. Add bread crumbs and stir to coat. Add half of crumbs to mixture and combine. Turn into 9 x 9-inch greased casserole pan. Sprinkle with remaining crumbs. Bake at 350° for 45 minutes.
Beat cream cheese, sugar, eggs and 1 teaspoon vanilla until smooth. Butter a large pie plate; dust with crushed chocolate wafer crumbs. Pour mixture in and bake for 15 to 25 minutes at 350°. Let cool slightly. Mix sugar (about 3 tablespoons), sour cream and 1/2 teaspoon vanilla together. Pour on top and bake another 20 minutes. Cooking time is 30 to 45 minutes.
Mix all ingredients. Cook on low heat, stirring continuously until boils. Cool. Serve with sliced apples or as a topping.
Rinse peas well; place in large pot and cover with water by 1-inch; soak overnight. Drain peas and add 7 cups fresh water along with all ingredients listed above. Bring to boil and boil 2 minutes. Reduce heat to medium-low and simmer 1 to 2 hours or until beans are tender. Stir occasionally, mashing beans and potatoes against sides of pot to thicken soup. Makes about 10 bowls.
Shred or chop cabbage.	Slice onion and pepper thin. Add sugar. Bring to a boil the vinegar, oil, celery seed and salt. Pour over cabbage.	Cover and let this sit for 6 hours. Mix. Keep forever in refrigerator.
Make a thin syrup of brown sugar and the water. Pour into a rectangular baking dish and set aside. Cream butter and sugar together. Add milk and mix thoroughly. Mix the dates and nuts with the flour and baking powder to keep them from settling to the bottom of the pudding. Add to the sugar, butter and milk mixture. Mix thoroughly and drop by spoonfuls into syrup. Bake about 1 hour in a moderate oven at 350°.
Cream sugar, shortening and butter; beat until creamy. Add eggs, one at a time, beating after each addition. Add flour alternately with milk, adding a small amount and beating. This is important. Add flavoring, beat until creamy. Bake in greased tube pan at 325° for 1 hour; increase heat to 350° and bake 30 minutes longer. Do not preheat oven.
Put all ingredients in mixing bowl; beat with mixer until blended and thick. Store in a tight jar in refrigerator.
Dissolve gelatin in boiling water; stir in cold water. Chill until slightly thick. Mix in 1 cup whipped topping. Stir in 3/4 cup strawberries; pour into crust. Chill until firm, about 15 minutes. Whisk pudding into milk; fold in 1 1/2 cups whipped topping. Stir in strawberries; spread mixture over pie crust and gelatin. Chill until set, 2 hours. Garnish with additional strawberries.
Brown hamburger and set aside. In same pan, cook celery, onion and bell peppers about 10 minutes. Add the rest of the ingredients plus hamburger and cook over low to medium heat for 3 to 4 hours. Serve with small cubes of Swiss cheese on top.
Melt margarine in square 8 or 9-inch baking dish. Mix flour, sugar, milk and egg until well blended. Pour in pan over melted margarine. Do not mix. Then spoon fruit or pie filling over batter. Do not mix. Bake at 350° for 35 minutes or until golden brown on top. Serve warm or cold. May top with vanilla ice cream. Recipe can be doubled for a 9 x 13 x 2-inch pan. Serves 4 to 6 people.
Combine the raisins and nuts; set aside. In a saucepan, bring brown sugar, water, margarine, cinnamon and nutmeg to a boil. Reduce heat; simmer, uncovered, for 2 minutes, stirring occasionally. Core apples and place in an ungreased 2-quart baking dish; fill with raisin mixture. Pour sugar mixture over and around apples. Bake, uncovered, at 350° for 30 to 35 minutes or until apples are tender. Let stand 15 minutes before serving. Yield: 4 servings.
Slice almonds, citron and figs. In mixing bowl, follow Solomon's advice for making good boys (Proverbs 23:14).
Grease and flour 9 x 5-inch loaf pan. Beat together butter, sugar and eggs. Stir in applesauce, then dry ingredients only until blended. Fold in blueberries. Spread into pan. Bake 55 to 60 minutes at 350°. Remove to wire rack to cool 10 minutes. Remove from pan and cool completely. (Any fruit may be used instead of blueberries.)
Melt margarine in large baking pan; add pecans and salt. Stir well to coat pecans. Remove from heat. Place pecans in 13 x 9 x 2-inch baking pan. Bake at 200° for 1 hour, stirring every 15 minutes. Drain on paper towel.
Blend sugar, shortening, egg and molasses. Mix dry ingredients together separately. Add all together. Cool dough in refrigerator 2 to 3 hours or overnight. Roll in small balls; dip top in sugar and bake on ungreased cookie sheet at 350° for 10 to 15 minutes.
Preheat oven to 375°. Put corn bread twist into a 9 x 13 pan. Flatten and seal together. Crush 1/2 bag tortillas and sprinkle over corn bread crust. Layer taco meat, salsa, sour cream, onions and green peppers. Sprinkle remaining crushed tortilla chips and top with cheese. Bake 20 minutes.
Cook in double boiler until thick. Pour into 2 unbaked pie shells. Add Meringue Topping and brown.
Combine first 5 ingredients in a large bowl, set aside. Combine oil and next 5 ingredients; stir well and pour over vegetables. Toss gently to coat; cover and chill 3 hours, stirring occasionally. Serve with a slotted spoon over lettuce, if desired. Yields 8 to 10 servings.
Place 4 sections of chocolate on 1 graham cracker. Poke pointed green sticks through 1 large marshmallow. Toast over the hot coals until marshmallow is brown, then slip it onto the chocolate and top with remaining graham cracker. Eat like a sandwich. Want s'more?
Steep currants, raisins and sugar in a cup of warm tea overnight. Next day, stir in egg, marmalade, allspice and flour. In a greased or lined baking tin, pour in mixture and top with a few knobs of butter and a sprinkle of sugar. Bake for 1 3/4 hours at 350°.
Rinse apricots. Cover with water; boil for 10 minutes. Let cool. Chop cooled apricots. Mix into crumbs with a pastry blender the butter, sugar and 1 cup flour. Press crumbs into a square 8 x 8-inch baking dish. Bake for 25 minutes at 350°. With a whisk, beat eggs lightly. Add brown sugar, 1/3 cup flour, baking powder, salt and vanilla. Stir until smooth. Add chopped apricots. Spread apricot mixture over just out of the oven hot baked layer; bake another 30 minutes.
Mix together the flour, baking powder, chips, nuts and cherries (any combination works great). Blend margarine and sugar. Add eggs, one at a time. Add vanilla. Add orange juice and mix well. Slowly add flour mixture, about 1/3 at a time.
In a 12-inch skillet, cook bacon until crisp; remove to paper towel to drain. In drippings, cook onion and sausage until the onion is tender; drain. Stir in remaining ingredients; bring to a boil. Reduce heat, cover and simmer for 45 minutes or until vegetables are tender, stirring occasionally. Crumble bacon and sprinkle on top. Yields 6 to 8 servings.
Thoroughly combine first 5 ingredients. Blend in all milk and eggs. Turn into unbaked pie shells and bake in 400° oven for 45 to 60 minutes or until knife inserted just off center comes out clean.
Brown beef; add beans, chili and tomatoes. Cook until it starts to simmer. Add cheese and whipping cream (do not whip cream). Heat again until cheese melts and starts to simmer. Serve over Fritos with salad and hot bread.
Cook onions in 2 tablespoons butter. Combine all ingredients and pour into well-greased baking dish. Top with enough additional bread crumbs to cover ingredients and dot with butter. Bake for 30 minutes in 350° oven. Serve hot.
Brown hamburger, bacon and onion. Drain off grease. Combine next 6 ingredients. Add beans (drained) to this sauce mixture. Combine hamburger mixture to sauce mixture. Bake at 350° for 45 minutes. Or can be put in crock-pot on low for 3 to 4 hours.
In a large bowl, combine spring greens, chicken breasts, raspberry chipotle ranch dip, avocados and cheese. Place 1/2 cup of chicken mixture on each tortilla and roll into a cone. Secure each wrap with a sheet of foil or plastic wrap. Refrigerate until ready to serve.
Mix all ingredients in a large casserole dish or roasting pan. Place pot roast in mixture. Cover tightly and bake for 2 1/2 hours or until tender in 350° oven.
Scrub potatoes. Cut new potatoes into quarters or the medium potatoes into 1-inch pieces. Place the potatoes in a 1 1/2-quart microwave-safe casserole. Add the margarine, teriyaki sauce, garlic salt, Italian seasoning and black and red pepper; toss to combine. Cover and cook on High for 12 to 15 minutes or until the potatoes are tender, stirring twice during the cooking. Stir again before serving. Garnish with the rosemary, if desired. May be served as is or with nonfat sour cream. Serves 5. Contains 155 calories and 2 grams fat per serving.
Place onion, carrot and orange rind in bottom of shallow baking pan. Arrange chicken breasts on top. Mix 1/2 cup orange juice and wine. Pour over chicken. Cover and bake in 350° oven for 45 minutes or until tender. Remove chicken and keep warm. In same pan chicken cooked in, combine stock, remaining orange juice, ginger, cornstarch and juices in pan. Heat until sauce thickens, stirring often. Pour over chicken. Garnish. Serves 4.
Peel and grate potatoes into bowl; mix in butter, sour cream, onions, salt and	pepper. Place	in a buttered 9 x 13-inch pan. Top with cheese. Bake in a 325° oven for 30 to 45 minutes.
Combine powdered sugar, peanut butter and peanuts until consistency of biscuit mix. Spread 1/2 of this mixture on baked crust bottom. Combine cornstarch, sugar, salt and milk and mix well. Add gradually to beaten egg yolks and cook until thickened. Add butter and vanilla and carefully pour custard over mixture in baked crust. Top with meringue, made with 3 egg whites and 6 tablespoons sugar. Sprinkle meringue with balance of peanut butter mixture and bake at 325° until lightly browned.
Split squash and steam until done, let cool. Take a fork and shred out the filling of the squash into a baking dish. Add the sauce, meat and onion. Season, mix well and cover with cheese. Bake in oven at 350 degrees until hot through and cheese is browning slightly.
Combine cream cheese and salad dressing. Mix until well blended. Add remaining ingredients and mix well. Chill.
Beat egg whites and salt together. Gradually add sugar. Fold in crumbs, then nuts. Bake at 350° for 35 minutes. Cool. Top with 1/2 cup whipped cream.
Mix ingredients. Pour into 14 x 10-inch pan, sprayed with Pam. Bake at 350° for 45 minutes or until done and lightly brown on top. Let cool. Cut into desired size for serving.
Pound flour, salt, pepper and Accent into steak. Cut into strips about 2-inch size. Brown in oil in skillet. Add chopped onion before meat is done. Mix catsup, stock, Worcestershire sauce and chili powder. Pour over meat, stirring to dissolve. Cover tightly and simmer at 1 to 1 1/2 hours. Lay pepper strips on top for 20 minutes. Add water as needed.
Brown beef and onion in a skillet. Add soup, water, seasonings and corn. Mix well and allow to simmer for 15 minutes. Fill a greased pie dish or casserole dish 3/4 full, leaving room for Cornbread Top.
Mix together all ingredients except biscuits and cheese. (Brown hamburger and drain.) Bring to a boil. Put in casserole dish. Add Hungry Jack biscuits on top of casserole and put on grated cheese. Bake 30 minutes at 350° .
Blend dry ingredients and cereal. Add liquid until moist. Bake at 400° for 15 minutes. Makes enough muffins for later use. Will keep in refrigerator for 3 to 4 weeks.
Mix and spread on slices of party rye bread. Heat in a 400° oven for about 10 minutes.
Combine butter, oil, cocoa and water; bring to a boil. Combine sugar, flour, salt and cinnamon in a bowl; pour butter mixture over. Mix in remaining ingredients. Bake at 350° for 25 to 30 minutes in 9 x 13 pan.
Combine Marshmallow Creme, peanut butter and butter. Mix until well blended. Add noodles and plain chocolate candies. Mix well. Drop by rounded tablespoonfuls onto greased cookie sheet. Shape with greased fingers to form nests. Add peanut chocolate candies for eggs. Let stand until firm. Dust bottom of nests lightly with confectioners sugar. Makes 10 to 12 nests.
In a bowl, combine the flour and sugar; cut in butter until crumbly. Press into a greased 13 x 9 x 2 inch baking dish. Bake at 350° for 20 minutes. Cool on a wire rack.