HumbleIntelligence/food-ner-1-Million huggingface dataset:
Generously butter a cookie sheet. In a large saucepan over high heat, cook sugar, water and corn syrup until mixture reaches 280 degrees on a candy thermometer. Slowly add nuts and stir until temperature reaches 300 degrees. Turn off heat. Carefully stir in butter and vanilla until blended. Add baking soda, and stir vigorously but cautiously. Pour mixture onto prepared cookie sheet and spread as thinly as possible with a wooden spoon. Cool completely, about 15 minutes, Break cooled candy into pieces or chop to make toppings for ice cream. Store in an an airtight container. Makes about 2 pounds.
Mix all ingredients, except oats, together. Boil for 1 minute. Remove from heat. Add oats and mix well. Stir and let stand for 2 minutes. Drop onto wax paper with a teaspoon.
Cook broccoli and drain. In a large skillet, cook chicken in 2 tablespoons oleo about 5 minutes on each side, or until tender (can use more oleo). Preheat oven to 350°. Arrange broccoli and chicken in a shallow 2 1/2 or 3-quart baking dish. In a medium bowl, stir soup, mayonnaise, milk, mustard and pepper until blended. Stir in cheese. Spoon over chicken and broccoli. Cover and bake for 30 minutes. In a small bowl, mix bread crumbs, melted oleo and paprika. Uncover chicken; sprinkle with crumbs mixture. Bake, uncovered, for 15 minutes, or until hot and bubbly.
Place cooked and drained broccoli pieces in shallow baking dish (13 x 9 x 2-inch). Blend soup, milk and cheese; pour over vegetable. Top with crumbs. Bake in a 350° oven for 30 minutes, or until bubbling.
Bring last 4 ingredients to a boil and pour over remaining ingredients. Refrigerate. Marinate overnight.
Mix sugar, vinegar, and oil. In separate bowl, drain and mix vegetables. Add almond slivers. Mix all ingredients together.
In medium bowl blend cream cheese, salad dressing and sugar. Fold in whipped topping; set aside. In large mixing bowl combine pineapple, nuts, coconut and cranberry sauce. Add cranberries if desired. Gently combine with cream cheese mixture. Spread into a 13 x 9 x 2-inch baking dish or three foil-lined 8 x 4 x 2-inch loaf pans. Cover and freeze. Remove from freezer 10 to 15 minutes before serving. Cut into squares or slices and serve on lettuce leaves. Makes 24 servings.
Heat oven to 375°. Prepare pastry. Beat eggs, sugar, salt, butter and syrup with mixer. Add vanilla and pecans. Pour into pastry-lined pie plate. Bake until set, 40 to 50 minutes. Cool slightly. Enjoy!
Brown the ground beef, sausage, onion, salt, pepper and oregano on low heat. Turn over ingredients often. Drain off grease. While browning the meat, boil water for the lasagna noodles. Put in 2 or 3 at a time. Let boil 10 to 12 minutes. Drain, then do 3 more. Grease loaf pan. Put a tiny bit of sauce in pan. Lay 3 noodles down, then half the meat, oregano, garlic powder a little Ragu sauce (about 1/3) and a layer of Mozzarella or Provolone cheese. Repeat. After placing the last 3 noodles, top with the rest of the sauce. Sprinkle with Parmesan cheese. Cover with foil and bake at 350° for 30 minutes.
Measure juice drained from pineapple. Add water to make 1 pint. Heat liquid to boiling; dissolve gelatin in liquid. Add all other ingredients; stir well. Put in mold or pan; chill in refrigerator. Stir mixture several times.
Prepare and bake cake according to package directions. Cool cake completely. Prepare vanilla pudding according to package directions, using only 1 1/2 cups of milk. Chill until set. Cut cake into two thin layers. Spread pudding onto one layer and top with second layer. In a small bowl combine remaining ingredients until smooth. Pour glaze onto top of cake, allowing some to drizzle down the sides. Chill until ready to serve.
Grind peppers in food blender; combine. Cook until tender. Stir in last 5 ingredients. Cook until thick.
In large skillet, heat oil over medium-high heat. Add peppers, onion and garlic; saute 5 to 8 minutes. Remove. Add sausage to skillet; saute 10 minutes or until browned. Return peppers, garlic and onion to skillet. Add tomatoes and oregano; bring to boil. Reduce heat to medium; cook 12 to 14 minutes. Toss with egg noodles. Makes 4 to 6 servings.
Bring cream cheese to room temperature. Knead the powdered sugar and cream cheese together to make a stiff dough. Divide mint mixture into as many bowls as you want different colors and flavors of mints. Add only a few drops of coloring and flavoring at a time. Roll mint mixture into balls the size of small marbles. As each mint is made, dip it and the mold into granulated sugar. Press mixture into mold firmly. Roll edges back from mold and tap mold upside down until mint drops out. As the mints are made, place them face up on waxed paper to dry. When all have dried for at least an hour or overnight, arrange in layers between waxed paper in airtight containers. May be frozen. Yields 250 leaves or 180 roses.
Butter a large casserole or a 9 x 13-inch pan. Layer potato, cabbage, onion and celery. (Optional: add a few chopped carrots.) Top with ground beef. Mix chicken soup, sour cream and milk and pour over casserole. Bale uncovered at 350° for 1 1/2 to 2 hours.
Combine rice, pineapple and marshmallows. Stir in cream. Chill before serving.
Cook broccoli 4 minutes and drain. Add other ingredients. Melt 1 stick oleo. Add crushed crackers and cover broccoli mixture. Bake at 350° for 25 minutes.
Assemble first 7 ingredients in a large salad bowl. Brown hamburger. Add drained kidney beans. Put lid on frypan and turn heat to low until ready to serve. When ready to serve, put meat/bean mixture into greens and toss lightly with salad dressing.
Mix all ingredients together and sprinkle with shredded cheese. Bake at 375° for 40 to 45 minutes. Refrigerate overnight. Heat again before meal until cheese is bubbly. Sprinkle top with onion flakes, parsley flakes and paprika. Serves 4.
Bake in a long cake pan at 350° for exactly 25 minutes. Frost in pan with chocolate frosting (use the recipe on Hershey's baking chocolate package for Quick Chocolate Frosting).
Peel grapefruit, being sure to remove all the white, then separate by removing the membranes from between the sections. Peel and slice avocado. Mix with mayonnaise and garnish with red onion slices.
Save 3/4 cup of noodles. Mix rest of ingredients. Put in buttered dish. Sprinkle the 3/4 cup of noodles over the top. Bake at 325° for 35 minutes. Serves 6. Can double for larger servings or company.
Pre-heat oven to 400°. Mix dry ingredients together. Add oatmeal, raisins, walnuts, oil, eggs and milk. Grease a baking sheet and spoon 1/2 tsp. of dough for each cookie onto the cookie sheet about 1 1/2 inches apart. Bake for 10 to 12 minutes, until very lightly browned.
Mix and bake at 350° for 50 minutes. Makes 1 deep dish pie or 2 small pies.
Spread filberts in a shallow baking pan. Bake at 350° until toasted, 10 to 12 minutes. Cool. Rub off as much of the skins as possible with your hands. Break chocolate into squares. Place in top of double boiler over simmering (not boiling) water. Stirring occasionally, heat chocolate until melted. Remove from heat. Mix in instant coffee and oil until smooth and glossy. Stir in nuts to coat well. Drop filbert clusters by heaping teaspoonfuls onto buttered waxed paper on baking sheet. Let stand at cool room temperature until set, then store airtight in a covered container in a cool place. Yields 2 dozen confections.
Layer first 4 ingredients. Spread mayonnaise on top in thin layer. Top with grated cheese and crumbled bacon.
In large skillet, brown ground beef or turkey meat until crumbly; drain fat. Add Lawry's chili mix, 1/2 cup water, 1 large can of chili and large can of kidney beans. Add can of crushed tomatoes and chili powder. This works well in a crock-pot on low for about 4 to 6 hours. Add more chili powder to your taste.
Saute onion and hot dogs in butter (not margarine) until brown. Add beans and barbecue sauce to taste. Lightly butter bread and sprinkle with garlic. Spoon bean mixture on bread and sprinkle with cheese. Place on cookie sheet and bake at 350° until hot. Our kids favorite!!!
Cut tomatoes into 1/4-inch slices. Season with salt and pepper. Dredge slices in corn meal or flour to coat both sides. Heat grease in heavy skillet. Add tomatoes; fry slowly until browned, turning once.
In a large pan, on stove, melt margarine and blend in flour, salt and pepper. Stir in the milk gradually and the broth. Heat to almost boiling and simmer until thickened. Add the rest of the ingredients to blend and bake at 350° for 45 minutes to 1 hour (in 13 x 9-inch plus a 10 x 8-inch size baking dishes or pans). Be careful when blending margarine, flour and milk so it doesn't get lumpy. Chop pimento, mushrooms and green pepper finely together before adding.
Heat oven to 450°. Measure flour, sugar, baking powder, salt and soda into bowl. Cut in shortening thoroughly (until mixture looks like meal). Stir in almost all the milk. If dough is not pliable, add just enough milk to make it a soft, puffy, easy to roll dough. Knead on lightly floured board 20 to 25 times. Place on ungreased baking sheet. Bake 10 to 12 minutes until golden brown.
Combine all ingredients, except spinach. Wash spinach well and drain. Break spinach into pieces. When ready to serve, put spinach on individual salad plates and spoon dressing on each salad.
Stir all together; pour into oiled 13 x 9 x 2-inch baking pan. Bake at 350° for 45 minutes. Cool and cut into squares. Freezes very well.
Cook hamburger and onion until done; drain. Add tomato and mushroom soup. Mix well. Drain noodles. Layer hamburger mixture and noodles until casserole is full. Cover with slices of cheese on top. Bake at 350° for 30 minutes, until bubbly.
Combine the first 3 ingredients and cook until peanuts begin to pop. Remove from stove and put the baking soda in while stirring. Pour into greased bowl.
Heat oven to 400°. Prepare pie shell. Beat eggs slightly; beat in sugar, salt and vanilla. Mix real good. Pour into crust. If you like, sprinkle a little cinnamon over top of pie. Bake at 400° for 15 minutes. Reduce temperature to 350°. Bake for 15 to 20 minutes longer or until knife inserted halfway between center and edge comes out clean.
Melt sugar and Karo together on medium heat until dissolved. Remove from heat and add peanut butter; stir until smooth. Add Rice Krispies and mix well. Pour into cake pan and press until packed lightly. Let cool and cut in squares.
Melt honey with butter. Combine brown sugar with cinnamon. Dip rolls in sugar and cinnamon mixture. Place rolls in bottom of greased cake pan, then pour honey and butter sauce over the rolls. Sprinkle the nuts on top. Bake at 350° for 25 to 30 minutes.
Combine milk and gelatin and scald in double boiler. Add slightly beaten egg yolks to which the sugar has been added. Cook until it coats the spoon, about 8 to 10 minutes; but be sure not to overcook. Add 2 egg whites, beaten stiff and almond extract. Chill before serving. Makes 4 servings.
Mix well whipped topping, sour cream and sugar. Wash, clean and slice 2 pints of fresh strawberries. Stack cake using lots of filling and 1/3 of the berries for each layer. Cover sides of cake with remaining topping mix. Refrigerate.
Cut up bread, celery and onion. Saute onion and celery until tender. Use about 4 tablespoons margarine. Mix with bread cubes, adding chicken bouillon. If not moist enough, add water. Add beaten	egg, salt, pepper and garlic.	Melt 4 tablespoons margarine in frying pan. Add stuffing mix. Toss and allow to brown, adding margarine as needed.
Mix sugar and flour. Boil butter, cocoa and water. Add sour milk, soda, vanilla and eggs to dry mixture. Add butter, cocoa and water. Mix well and pour into greased and floured 13 x 9-inch pan. Bake at 375° for 30 to 35 minutes.
Mix in order given to make soft dough. Knead until smooth. Let rest 15 minutes. Roll out in thin sheets (I use my noodle machine). Cut into strips and fry in deep fat, turning when light tan.
Bring to boil 1 cup of sugar, 1/2 cup of oil, 1/2 cup of vinegar and 1 tablespoon of water. Add salt and pepper to taste. Cool, pour over vegetable mixture and refrigerate overnight. It's ready to serve.
Mix flour and salt. Cut in lard. Beat water, vinegar and egg together. Mix the lard mixture into flour. Divide dough in half. Roll out each half and cut into 6 squares. Peel and core 12 tart apples. Place 1 apple on each square of crust. Sprinkle with 1 tablespoon sugar and a dash of cinnamon. Wrap crust around apple. Place in 9 x 13-inch pan.
To Make Dressing: Combine olive oil, orange juice, vinegar, honey, poppy seed and mustard in a small bowl; stir well.
Cream butter until fluffy. Add sugar, egg and cottage cheese. Fold in cranberries and raisins by hand. Mix in flour and remaining ingredients. Stir together well, then fill muffin cups 3/4 full. Bake until puffed and lightly browned. Bake at 350° for 30 to 35 minutes. Makes 24 petite little muffins.
Butter sides of heavy 1 1/2-quart saucepan. Combine sugar, water and cream of tartar. Stir over medium heat until sugar dissolves and mixture boils. Cook without stirring to soft ball stage (240°). Immediately pour onto platter. Do not scrape pan. Cool until candy feels only slightly warm to the touch, about 30 minutes; do not move. Using a wooden spoon, scrape candy from edge of platter toward center, then work until creamy and stiff. Knead until smooth and free from lumps. Wrap. Place in a covered container to ripen for 24 hours. Warm ripened mixture in bowl over hot water and work to a smooth cream for about 2 minutes, adding a few drops of water if needed. Work in almond paste until smooth. Place in bowl. Cover with dampened cloth and let ripen several hours. Divide in parts; tint to desired color with red, yellow or green food coloring and shape into fruits as described below. Dry fruits overnight on their sides on wax paper. Next day, add blushes of sugar.
In oil, saute green peppers and mushrooms. Add flour and stir until blended. Slowly add broth and milk. Cook until smooth. Add cream, pimiento, cooked chicken and seasoning. Heat through. Beat egg yolk. Add a little hot sauce and add to remaining ingredients.
In large bowl, combine 1 1/4 cups flour, yeast and salt. Add warm water and oil. Beat with electric mixer on low speed for 30 seconds, then on high speed for 3 minutes. Using a spoon, stir in as much of remaining flour as you can. Turn out onto lightly floured surface. Knead in enough flour to make moderately stiff dough.
Mix all ingredients together and pour into buttered baking dish. Bake in slow oven (325°) for 1 hour, stirring occasionally. Yields 6 servings.
Set microwave power select at High. Crumble ground beef into large glass bowl. Heat 2 to 3 minutes or until beef is browned; stir once. Drain. Stir in spaghetti sauce and water. Meanwhile, combine Ricotta cheese, egg and pepper. Spoon 1/2 cup of sauce in oblong baking dish. Alternately layer uncooked noodles, egg mixture, Mozzarella cheese and sauce, forming 2 layers.
Mix all dry ingredients. Moisten with a little olive oil. Remove stems and fill. Bake until golden brown at 350°.
Brown hamburger, onion, pepper and salt. Pour and spread evenly in a 9 x 13-inch baking dish. Put 2 cans of green beans over your hamburger layer, then top with Tater Tots. Mix cream of mushroom soup and milk. Pour evenly over other ingredients. Bake at 350° for 1 hour.
In a large, deep skillet, brown the possum (or ground beef) and onion. Remove the mixture from the pan and drain it. In the same pot, mix the beans, chilies and tomatoes; cook on medium heat until the mixture is cooked down just a little. Return the possum and onion to the pot.
Drain salmon, discarding bones and skin. Flake and set aside. Combine celery, green pepper and onion in a 2-quart glass casserole dish. Cook uncovered in the microwave 2 minutes on high or until tender. Add flaked salmon, bread crumbs, lemon juice and a mixture of the evaporated milk and egg to the vegetables. Mix well. Carefully spoon the salmon mixture into a 5 1/2-6 cup microwave-safe ring mold. Cover with waxed paper.
Heat oil in skillet. Sprinkle chops with salt and pepper, then dredge in flour. Brown on both sides and remove from pan. Drain grease from skillet, then put chops back in skillet. Cut lemons in quarters and squeeze juice over chops. Place lemons on top of chops, along with bell pepper strips and onion rings. Add water, lemon pepper spice, Worcestershire sauce and tomato sauce to cover all. Cover and cook over low heat, stirring constantly, until chops are tender. This gravy is excellent on mashed potatoes.
Peel and grate potatoes; drain well, then add chopped onions. Fry bacon crisp; crumble into batter. Plus the bacon fat. Soak bread in water and squeeze out water. Crumble into potato batter. Add milk, salt and pepper; bake at 350° for one hour.
Brown pork chops in skillet. Mix sour cream, parsley, soup and milk. Peel and slice potatoes and layer in casserole; season with salt and pepper. Place layer of chops and top with sauce. Repeat with potatoes, chops with sauce on top. Bake at 350° for 30 to 40 minutes. Serves 4 to 6.
Combine sugar and vinegar in small pan. Cook over medium heat. Stir constantly until sugar dissolves, remove from heat. Stir in mustard, ginger and pineapples. Combine cornstarch and juice; blend well. Gradually stir into hot mixture (stir constantly) over medium heat until smooth and thick. Makes approximately 1 1/2 cups.
The night before, melt butter and brown sugar in a small pan, stirring. Pour into a 9 x 13-inch baking dish. Lay bread slices on top of brown sugar mix. Combine eggs with milk and cinnamon. Pour over the bread. Cover with plastic wrap and refrigerate overnight. In the morning, preheat oven to 350° and uncover baking dish. Bake for 30 minutes. Serve with syrup, honey or chopped blueberries mixed with 2 tablespoons orange juice.
Combine potatoes, sugar, eggs, vanilla, milk, 1/4 cup butter and salt; beat at medium speed of electric mixer until smooth. Spoon into a greased, shallow 2-quart casserole.
Dice onion and green pepper and fry with hamburger. Drain corn and beans. Mix all ingredients and simmer. Thin with milk if desired. Serve over rice or noodles or eat as a hot dish.
Mix together last 3 ingredients. Layer all ingredients in a glass bowl. Spread salad dressing mixture on top. Sprinkle with some Cheddar cheese. Cover with plastic wrap and let set in refrigerator for 24 hours.
Lightly flour and season with salt and pepper the chicken wings. Deep fry until lightly brown. Drain. Toss wings in mixture of the Worcestershire sauce, honey and cayenne pepper sauce. Put in baking dish and bake at 300° for 15 to 20 minutes.
In large skillet, cook and stir onions and green peppers in oil over medium heat until onions are tender. Stir in remaining ingredients and heat to boil. Cool, covered, in refrigerator for several days. Makes 3 cups.
In large skillet, saute onion, garlic and herbs in olive oil. Stir in tomatoes, catsup, vinegar, bouillon and pepper. Add chicken. Bring to a boil. Reduce heat and simmer 45 to 60 minutes or until chicken is tender. Serve over spaghetti and sprinkle with cheese.
Mix all ingredients together and serve on crackers. Better if make in advance and put in refrigerator.
Combine first 3 ingredients. Then add next 3 ingredients, cutting through cream cheese with fork. Pour 1/2 of this mixture in a large bowl and chill until set.
Stir with spoon and add nuts. Serve with sliced red or yellow apples. Squeeze lemon on apples to keep from turning dark.
Bring water, sugar and Jell-O to boil. Add pineapple and baby food. Cool and refrigerate until it starts to jell. Add blended cream cheese and Eagle Brand milk. Fold in nuts. Refrigerate.
Preheat oven to 350°. Boil chicken and tear into small pieces. Cook macaroni (or noodles) according to directions. Mix macaroni, chicken, sour cream, soup, 1/2 can broth and 1/4 cup Parmesan cheese. (If mixture seems too thick, add more broth.) Sprinkle top of dish with Parmesan cheese and cover. Bake at 350° for 30 to 45 minutes.
Combine softened cream cheese and miracle whip, mixing until well blended. Add cheese and apples. Mix well. Serve with crackers.
Whip cream cheese until light and fluffy to a peak. Stir in the lemon juice, then stir in milk. Put in vanilla. Stir until it is nice and creamy, then put in pie crust. Chill for 2 hours, then put your cherry pie filling on and chill until you are ready to eat.
Twenty minutes before serving: In a large kettle over medium heat, heat ingredients. Simmer for 10 minutes. Then add 2 cups orange juice (not necessary). Drain off spices if you prefer. Serve hot.
Bring to a boil and simmer 10 minutes. Use to bake boneless spareribs or cut boneless pork chops in half. Pour 1/2 sauce over the meat and bake covered 3 hours at 350°.
Fry hamburger until brown. Drain fat, then pour hamburger in mixing bowl. Follow the same for the Italian sausage. Cut up all of the Velveeta cheese. Add to hamburger and sausage. Cut up onions and add to mix. Microwave until cheese melts, then place spoonfuls on bread and bake until top is crispy.
Mix jelly and mustard. Melt in crock-pot. Add sliced smoked sausage. Cook on low for 1 to 2 hours.
Blend together first 6 ingredients. Add rest and mix well. Bake in greased and floured pans. Yields 2 large bread pans/loaves. If using a Bundt pan, a little will be left over. Freezes well. Keep in refrigerator in hot weather; molds easily.
Combine first 6 ingredients; set aside. Combine sugar and oil; add egg whites and beat at medium speed for 1 minute. Stir in pineapple, carrot, buttermilk, vanilla and raisins. Add flour mixture and stir well. Pour into a 9 x 13 pan coated with cooking spray. Bake at 350° for 25 minutes or until a toothpick inserted in the center comes out clean. Cool and frost.
Heat oven to 350°. Sprinkle cheese, broccoli and ham onto pie crust. Beat eggs and half and half together. Pour into pie crust while on oven rack. Sprinkle with nutmeg. Bake 35 to 40 minutes or until a knife inserted in center comes out clean. Let stand for 10 minutes before cutting. Serves 6.
Heat oven to 400°. Grease 8 or 9-inch baking pan. Combine dry ingredients. Stir in milk, oil and egg; mixing just until dry ingredients are moistened. Pour batter into prepared pan. Bake 20 to 25 minutes or until light golden brown and wooden pick inserted near center comes out clean. Serve warm.
Fry bacon until crisp; remove from drippings and drain on absorbent paper. Reserve 1/2 cup bacon drippings in frypan. Add potatoes, celery and green onions; mix.
Brown rice in oil until a nutty brown. Add onion; saute until clear. Add tomatoes (tomatoes should be chopped up to desired bite size), water, bouillon cube, garlic salt, carrots and peas. Bring to a boil. Reduce heat to simmer. Cook until rice is tender and water is cooked out. If necessary, add more water and let simmer dry again to get rice tender. Once you bring rice to boil, never, never stir any more!! If you do, you will have sticky rice.
Prepare dough for rolled biscuits as directed on box. Grease 12 muffin cups. Preheat oven to 425°. Roll dough onto floured surface and form a 12 x 7-inch rectangle. Spread with melted butter. Sprinkle with the mixture of sugar and cinnamon. Add pecans, if desired.
Cook the molasses, sugar, vanilla, salt and vinegar until a fine string will fall from spoon. Remove from heat and add butter and soda. Stir well and pour over popped corn. Mix well. Roll with hands in medium size balls. Makes approximately 1 1/2 dozen balls.
Mix sugar, shortening, eggs and vanilla. Stir in flour, baking powder, soda and salt. Stir in apples and nuts. Grease and flour a 9 x 5 x 3-inch pan. Preheat oven to 350°. Bake 60 to 65 minutes. Sprinkle with 1 tablespoon sugar and 1/4 teaspoon cinnamon on top. Store tightly in covered container. Makes 1 loaf.
Mix all ingredients. Put in greased and floured 9 x 13-inch pan. Sprinkle with topping.
Cook ham shank 1/2 hour; add rest of ingredients and cook for at least 3 hours on low heat. Serve with cornbread.
Cook noodles as directed on package. While noodles cook, stir together sour cream, 1/4 cup cheese, chives, salt, pepper and garlic. Return noodles to kettle and stir in butter. Fold in sour cream mixture. Arrange on warm platter. Sprinkle with 1/4 cup of cheese.