HumbleIntelligence/food-ner-1-Million huggingface dataset:
Butter sides of 2-quart saucepan and place first 4 ingredients in. Cook; stir constantly until sugar dissolves and mix comes to a boil. Cook to hard ball stage (250°) without stirring. Beat egg whites until soft peaks form. Gradually beat in gelatin until stiff peaks form. Pour hot syrup slowly over egg white mixture. Beat constantly at high speed until soft peaks form and mixture starts to lose its gloss. Stir in nuts and coconut. Drop by teaspoon on waxed paper.
In a large saucepan, combine 1 cup milk, sugar, chocolate and cinnamon. Cook and stir over medium-low heat until chocolate is melted. Gradually stir in remaining milk. Cook and stir until milk is very hot, almost boiling, but do not boil. Gradually stir 1 cup of hot mix into eggs, then return all to saucepan. Cook and stir for 2 minutes over low heat. Remove from heat and stir in vanilla. Beat with beater until frothy. Pour into mugs and top with whipped cream. Makes 6 (8 ounce) servings.
Combine mandarin, pineapple and lime juice and chill thoroughly. To serve, pour fruit juice mixture into chilled bowl with mandarin Ice Ring: Carefully pour in carbonated water, swirl gently to mix. Float scoops of sherbet on top. Serves 10 to 12.
Preheat oven to 400°. Using 3-inch Cut-N-Seal, cut 6 circles from cheese slices on Cutting Board. Cut each circle into quarters using My Safe Cutter. Wrap in plastic wrap and refrigerate. Cut the remaining scraps of cheese into small pieces and place in Classic 2-Quart Batter Bowl.
Combine all ingredients in a 4-quart Dutch oven. Bring to a boil. Reduce heat and simmer 1 hour or until vegetables are tender. Makes 12 to 14 servings.
Lightly brown meat and butter in a large skillet. Season with 1 teaspoon salt and crushed pepper. Meanwhile, thinly slice onion and pepper. Add to pan. Stir in rice. Saute, over high heat, until rice is lightly browned. Add tomatoes, mustard and remaining salt. Mix well. Boil and simmer 5 minutes, uncovered.
Combine crumbs, sugar and butter. Press firmly in bottom of cake pan. Chill. Beat cream cheese with sugar and 2 tablespoons milk until smooth. Fold in half of Cool Whip. Spread over crust. Arrange fruit in even layers. Using milk, prepare pudding as directed. Pour over fruit. Chill overnight. Before serving, cover with remaining Cool Whip. Different fruits may be used in place of pineapple (3 sliced bananas, 4 cups sliced peaches or 2 pints strawberries).
Cream Crisco, sugar and egg together. Dissolve soda into applesauce and add. Sift flour, cinnamon and cloves with part of flour. Add to the first mixture. Add enough flour to make a fairly stiff batter (amount depends upon the thickness of the applesauce). Pour into a greased loaf pan. Bake in a moderate oven at 350° for 50 to 60 minutes.
Spoon ice cream onto pie crust. Place crumbled cookies over ice cream. Combine pudding mix, sugar and milk in bowl. Blend with mixer on slow speed for 1 minute. Fold in carton of Cool Whip. (Save a tablespoon for dollop.) Place Heath crunches over topping and a dollop of Cool Whip for garnish.
Chop the first 3 ingredients fine. Mix the water, sugar and salad dressing together. Pour dressing over cabbage. Mix well. Better if sits overnight.
Sift together the first 5 ingredients in a large bowl. Add the egg and milk; mix well and beat until smooth. Hold finger over bottom of funnel. Pour in 1/3 cup batter. Remove finger and let batter drop in a spiral motion in hot oil. Fry until golden brown on both sides. Remove; drain on paper towel. Sprinkle with powdered sugar and serve warm. Yields 3 large cakes.
Mix Jell-O and water. Use a 2-cup container. Pour in cran-orange and enough water (I use orange juice) to make 2 cups. Add to Jell-O plus the celery and nuts. Pour into mold and enjoy a couple of hours later.
Heat oven to 425°. Mix all ingredients except crackers. Top each cracker with 1 tablespoon of the crabmeat mixture. Place on a cookie sheet. Bake 10 minutes. Makes 36. These hot and spicy appetizers are fast and easy enough to make as a snack during halftime. Enjoy!
Cream butter and sugar. Add eggs, one at a time; mix by hand. Add vanilla. Combine dry ingredients; sift into above mixture. Add milk, a little at a time. Add nuts. Grease pan. Bake at 350° for 30 minutes in a 10 x 15-inch pan. While still hot, spread Marshmallow Creme over top. Let cool. Frost with chocolate frosting.
Brown ground beef in pan. Drain. Crumble beef and mix with remaining ingredients. Mix well. Put in a greased casserole and bake 1 hour at 350°. It is better looking if you sprinkle some grated cheese on top before baking. Freezes well.
Heat oil in large pot. Peel and slice garlic and add to oil. Immediately add tomatoes and tomato puree. Do not brown the garlic! Stir once. Cover and simmer sauce for at least 3 hours, stirring occasionally. The sauce will turn from a bright red to more of an orange color when it is done. Serve over pasta with grated peccerino romano cheese.
Using a small casserole flat dish, layer these ingredients in order of the letters PROMPT. Grease dish well with butter and begin layer with, potatoes, uncooked rice, chopped onion, raw ground beef, pepper and salt. Top with tomato sauce. Bake 400° for 30 minutes. Top with shredded cheese if desired before serving. This is an easy and quick recipe.
Preheat oven to 350°. Combine eggs, sugar, oil and vanilla. Beat for 3 minutes at medium speed. Blend together the flour, baking powder, soda, salt and cinnamon and fold in apples and walnuts. Grease and flour a spring-form angel food pan. Pour in batter and bake for 1 1/2 hours. Remove carefully as it tends to stick to sides.
Mix all ingredients and pour into baking dish. If too dry, add a little chicken broth. Bake	at 350° for 20 to 30 minutes.
Slice squash; place a layer. Sprinkle with flour, salt and pepper. Sprinkle grated cheese and diced onions. Repeat 3 or 4 layers.
Boil for 3 minutes. Remove from heat and add Certo. Boil hard for 1 minute. Ladle into hot jars and seal. Immediately invert jars for 5 minutes, then turn up right (helps to seal). About 1 hour later, shake jars to mix peppers before completely set. Great with cream cheese and crackers. Yields about 6 to 8 half-pints.
Mix first 8 ingredients together. Add salt and pepper. Pour into a 9 x 13-inch casserole dish. Melt margarine and mix with crushed crackers and spread on top of vegetable mixture. Bake at 350° for 45 minutes.
Place cheese in bowl. Add half and half to make of spreading consistency. Stir mustard in. Spoon into serving dish. Serve with crackers, vegetables or apples. Yields 8 servings.
Wash and drain mushrooms. Remove stems and discard. Melt 1/4 c. butter on each of two cookie sheets. Mix all ingredients and stuff. Bake for 45 minutes at 350° making sure the meat is well-cooked. Drain on towels and serve hot.
Boil pineapple and jello until dissolved. Cool. Mix buttermilk and Cool Whip. Mix all together; chill and serve.
Cream butter and sugar until smooth and creamy. Add the vanilla and water. Beat well. Gradually add flour and salt until well blended. Add pecans and beat until well mixed. Cover and chill for 1 hour.
Brown meat and onion; drain. Add spaghetti sauce mix and tomato sauce. Simmer 12 to 15 minutes. Pour into large casserole dish. Drop spoonfuls of sour cream on meat and cover with grated Mozzarella cheese.
Cream sugars and shortening together. Add eggs, beating well. Add dry ingredients to creamed mixture; mix. Add chocolate chips or raisins. Drop by teaspoon onto baking sheet. Bake at 350° for 8 to 10 minutes.
Saute onions in oil until transparent and thoroughly cooked. Add broth and black pepper. Simmer 30 minutes. Divide into 6 ovenproof casseroles or bowls. Top each with a slice of toasted French bread. Sprinkle with Parmesan cheese. Place in oven or under broiler until cheese is melted. Serve immediately. Yields 6 servings.
Boil chicken. Melt butter and blend in flour, salt and pepper. Add chicken broth and cook until mix thickens. Add heavy cream. Stir in cream and wine in pan. Put all broccoli crosswise. Pour mix over it. Put chicken in dish. Sprinkle cheese over ingredients and bake at 350° for 20 minutes until golden brown.
Melt butter in 9 x 13 pan. Pour graham cracker crumbs over butter. Pour Eagle Brand milk over graham crackers. Then layer remaining ingredients. Press lightly into milk. Bake at 350° for 25 to 30 minutes or golden brown.
Mix ingredients together. Cook over low heat, stirring constantly until mixture forms a stiff ball. Add food coloring, if desired. Knead. Store in refrigerator in a plastic bag or container.
Crumble cookies and add milk. Spread in a 9 x 13-inch pan . Mix cheese, Cool Whip and sugar. Spread this on the crust. Mix chocolate pudding and milk; spread on top. Cover with cookie crumbs. Refrigerate.
Heat oven to 375°. Combine butter flavor Crisco, brown sugar, milk and vanilla in a large bowl. Beat at medium speed until well blended. Beat egg into creamed mixture. Combine salt, flour and baking soda. Mix into creamed mixture just until blended. Stir in pecans or walnuts and chocolate chips. Drop rounded tablespoonfuls of dough 3-inches apart on ungreased cookie sheet. Bake one sheet at a time from 8 to 10 minutes. Do not overbake. Cool for 2 minutes.
Place peach halves in two 1 quart jars. In medium saucepan, combine reserved peach syrup, vinegar, cinnamon and allspice. Bring to a boil. Pour syrup over peaches in jar. Cool. Cover. Refrigerate at least 8 hours to blend flavors. Serve as an accompaniment for ham or pork. Yields 16 servings.
About 1/2 Hour Before Dinner: Into scalded milk in a large bowl, stir sugar, salt and shortening. Cool until lukewarm. Sprinkle yeast into warm water in measuring cup. Stir until dissolved. Stir into lukewarm milk mixture. Add flour. Stir until well blended, about 1 minute. Cover batter with wax paper and towel. Let rise in warm place (80° to 85°) until doubled in bulk. Stir well, then beat vigorously about 1/2 minute. Fill greased 3-inch muffin pan cups about 2/3 full. Bake at 400° about 25 minutes. Remove from pans while hot. Makes 1 dozen.
Soak poppy seeds in milk for 2 hours. Then sift together the flour, baking powder and salt. Cream butter with vanilla. Add sugar gradually, creaming until fluffy after each addition. Beating only until smooth after each addition, alternately add dry ingredients in fourths, poppy seed/milk in thirds to creamed mixture.
Microwave process cheese spread and sour cream in small bowl on HIGH 2 1/2 to 3 minutes or until smooth, stirring after 1 minute. Stir in remaining ingredients. Serve warm with soft pretzels and vegetable dippers. Yield: 1 1/2 cups.
Cook broccoli as directed on package; drain. Melt margarine and saute onion until tender. Add rice, soup and cheese to the onion. Stir in the drained broccoli and blend all ingredients. Pour into a greased casserole and sprinkle top with paprika. Bake at 350° for 20 minutes or until bubbling. Serves 6 to 8.
Dissolve yeast in warm water. Beat egg; add to yeast and water 1 teaspoon sugar; set aside. Mix oil, water, sugar, milk and salt together; add to yeast mixture and mix. Add flour 2 cups at a time until bouncie. Put in lightly oiled pan; let rise until doubled in bulk or size. Knead lightly and make into rolls. Let rise 2 to 3 hours. Put in warm place. Do not set over pilot light as they will rise too fast. Bake at 400° for 15 minutes. Brush with butter and brown.
Beat eggs. Add sugar, melted margarine, buttermilk and vanilla. Add coconut last. Pour into unbaked pie shell. Put into preheated 375° oven. Bake 10 minutes. Then lower heat to 300° and bake for approximately 30 minutes or until set and begins to brown.
Cut broccoli and cauliflower in bite-size pieces. Toss vegetables with bacon. Mix sugar, vinegar, onion and mayonnaise. Pour on vegetables and toss. Add raisins and stir well. Refrigerate 2 hours before serving.
Soak raisins for half a day in 2 cups of water. Bring to a boil after soaking. Add remaining ingredients except corn starch. Thicken with cornstarch with a bit of raisin juice. Makes 2 pies.
Combine all ingredients; mix well. Store in airtight container. Makes 3 cups of dry mix.
Combine chocolate and water; bring to a boil, and stir until chocolate melts. Cool; stir in vanilla and set aside. Cream shortening; gradually add sugar, beating until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Add chocolate mixture; beat until blended. Combine flour, soda and salt; add to creamed mixture alternately with buttermilk, beginning and ending with flour mixture. Beat egg whites (at room temperature) until stiff peaks form; fold into batter. Pour batter into 3 greased and floured 9 inch round cake pans. Bake at 350° for 30 to 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans, and cool completely. Spread coconut-pecan frosting between layers and on top and sides of cake. Garnish with pecans, if desired.
Mix ingredients well and pour into 2 separate iron skillet and bake at 350° until brown.
Break up cake and put in a cake pan. Mix Jell-O with 2 cups boiling water and 1 1/2 cups cold water. Mix in strawberries and 1/2 tub Cool Whip. Pour over cake. Add remainder of Cool Whip to top of cake. Refrigerate for 1 to 2 days before serving.
Mix shortening, sugar and pumpkin. Mix egg and vanilla. Stir in rest of ingredients. Drop by tablespoonful on cookie sheet. Bake at 375° for 10 minutes.
Sift first 3 ingredients into bowl. Add shortening, sugar, 1/2 cup milk, extracts and 1 egg. Beat 2 minutes on low speed. Add 1/4 cup milk and 2 eggs. Beat 2 minutes on low speed. Pour into greased layer pans and bake at 375° for 25 to 30 minutes. Yields 2 (9-inch) round layers.
Brown beef. Place potatoes and onion in large buttered baking dish. Add beef. Mix soup and little milk until smooth and add to meat and potatoes. Mix together. Combine tomato sauce, salt, pepper and sugar. Pour over top of mixture. Dot with butter. Cover and bake at least 1 1/2 hours, uncovered. Place cheese on top. Return to oven until cheese melts, about 15 minutes.
Preheat oven to 375 degrees. In a 1 1/2 quart casserole dish alternately layer beans and onions. Combine soup, milk and marjoram. Pour over beans and onions. Sprinkle top with cheese. Bake uncovered for 20 - 25 minutes.
In blender, add 2 1/2 to 3 cups chipped ice, pineapple juice, 3 tablespoons cream of coconut and 1 tablespoon pineapple. Mix well. Then add 2 1/2 to 3 ounces of rum (size of blender, cap of lid).
Mix crab meat, seasoning, salt and baking powder. Mix egg and mayonnaise; add to crab mixture. Make into 8 cakes and fry until browned.
Saute the onion, celery and green pepper in a large skillet or wok. Cook and stir until the onion is tender, about 3 minutes, using medium-high heat. Stir in the rice, the soup base and soy sauce. Cook on low heat, stirring frequently, for 5 to 7 minutes.
Mix first 5 ingredients and shape into balls. Brown in skillet and pour off accumulated fat. Mix other ingredients. Place meat balls into a baking dish and cover with soup mixture. Bake 20 minutes in 350° oven. Serves 6.
Combine Bisquick, milk and cheese until soft dough forms. Beat vigorously 30 seconds. Drop dough by spoonfuls on ungreased cookie sheet. Bake at 450° for 8 to 10 minutes or until biscuits are golden brown. Combine butter and garlic. Brush over biscuits while warm.
Heat brown sugar and water. Boil 3 minutes. Remove from heat; add vanilla and margarine. Mix well. Pour a little hot mixture into eggs. Put egg mixture back into pot. Heat together until thickens. Pour into unbaked pie shell. Add pecans. Bake at 350° until browned.
Butter a 2 1/2-quart casserole. Check oysters for shell pieces. Layer crushed crackers,	oysters, butter, salt and pepper, about 2 or 3 layers. Pour any oyster juice over top. Scald milk. Pour over all. Bake in hot oven at 400° for 30 to 40 minutes. Insert knife in center;	should come out clean, like a custard pie. This can be doubled easily; use a larger casserole.
Mix graham crackers and oleo in 14 x 9 x 2-inch pan for crust. (May use pre-made graham cracker crust.)
Cream Crisco, sugar and egg. Add buttermilk, vanilla and chopped nuts. Sift flour, soda, salt and cocoa. Chill 1 hour. Grease sheets. Bake at 400° for 8 to 10 minutes.
Have all cheeses at room temperature. Grate or cut fine American and sharp cheese. Cream all in electric mixer. Add garlic salt and Worcestershire sauce while mixing. Chill several hours or overnight. Make into 3 or 4 balls. Roll in chopped nuts or in parsley.
Preheat oven to 325°. Remove seeds from chilies and dice. Combine grated cheeses and chilies. Put in buttered, shallow 2-quart casserole dish. Beat egg whites until stiff. In another bowl, combine egg yolks, milk, flour, salt and pepper and mix until well blended. Gently fold egg whites into egg yolk mixture and then pour over cheese mixture. Using a fork, ooze it through the cheese mixture. Bake for 30 minutes. Arrange tomatoes on top and then bake an additional 30 minutes.
Mix lightly, except save 1 cup noodles for the top. Put in a greased 9 x 9-inch pan and bake at 375° for 45 minutes.
Mix well; shape into ball or log. Wrap in wax paper and chill (may be frozen). To serve, roll in chopped pecans or parsley.
Melt 1 lb. of marshmallows and can of Carnation milk in double boiler. Crush 1 lb. box of graham crackers and pecans. (Cut top of box across top so cake can be placed in box once all ingredients are mixed together.) Combine cherries, raisins, and marshmallows. Mix all ingredients together and put in graham cracker box and let set in freezer for a couple of days.
Cook cabbage in enough water to cover; cook for 2 minutes. Drain and set aside. Mix remaining ingredients and place on cabbage leaves. Roll up and secure with toothpick. Wrap rolls in foil and place in baking pan. Bake at 350° for 40 minutes.
Simmer all ingredients (put spices in a cloth, if desired) for 20 minutes. Remove spices and serve hot. A few red hot candies may be added to each cup, if desired.
Grease 10-inch tube pan with 2 tablespoons of butter. Sprinkle pan with 1/4 cup of sugar. Set aside.
Melt butter in skillet. Saute onions, celery and mushrooms. Pour over torn toasted bread. Add browned hamburger, eggs, seasonings and chicken broth. Mix together well. Stuff turkey or chicken or place in greased 9 x 13-inch pan. Bake 1 to 1 1/2 hours at 350° until top is brown. Serves 12.
Place pine straw at the bottom of the crock. Fill crock with whole persimmons, leaving a 3-inch air space at top. Sprinkle with sugar. Add warm water to cover. Seal. Let stand for 1 week. Strain free-flowing liquid through spigot and drink. Try it.
Score the steak quite deeply with a sharp knife all the way down its length on the diagonal, about every 1/2-inch. Turn steak around and repeat, scoring in opposite direction, so score marks become little squares.
Prepare date bar mix as directed. Let cool. Crumble and mix in whipped cream.
In large pitcher, combine all except lime or lemon slices; refrigerate to chill. To serve, pour into tall glasses with ice cubes. Top with lemon or lime slice. Also, a stalk of celery may be added to each drink.
Preheat oven to 350°. Melt butter in 8 to 9-inch baking dish. Add sugar to blackberries and lemon juice. Let come to boil. Add muffin mix and milk. Stir until well blended. Spoon into baking pan with butter (don't stir). Spoon hot blackberries and juice evenly over batter (do not stir). Bake 35 to 45 minutes or until golden brown. Serves 6 to 8.
Mix together the first 5 ingredients and pour into large baking dish. Arrange pieces of chicken on top. Sprinkle with parsley flakes, paprika and dot with butter. Bake at 325° for 2 hours, uncovered, or until tender. Add a bit more water if necessary; do not salt. Soups have plenty of salt in them. Serves 8.
Prepare rice as directed on package. In a large skillet, saute mushrooms, green peppers, onions and shrimp. Shrimp will turn pink. Add soup to the rice and stir. Add shrimp mixture to rice and soup. Stir and transfer to a well-greased 2-quart baking dish. Sprinkle with stuffing mix. Bake at 350° uncovered for 20 to 25 minutes or until heated through. Serves 6.
Saute celery; add chicken and cook until chicken turns white, then brown. Combine all ingredients to mix, except for cornflakes. Place in an 8 1/2 x 11-inch greased baking dish. Sprinkle with cornflakes and bake for 45 minutes at 350°.
Preheat oven to 350°. Grease jelly roll pan. Mix brown sugar, butter and eggs until well blended. Sift dry ingredients and add to sugar mixture; mix well. Add chips and pecans. Spread in prepared pan. Bake at 350° for approximately 25 minutes. Let stand for several minutes before cutting into squares.
Mix soups, onion, pepper, chili powder, garlic and tomatoes. In a buttered casserole, layer tortillas, layer chicken, layer soup and layer cheese. Continue to layer in order until all ingredients are used, ending with cheese. Bake at 375° for 30 minutes. Serve over rice or plain. Freezes well.
Mix first 5 ingredients and blend with hamburger. Shape into small t-bone 1 to 1 1/4-inch thick. Douse with Worcestershire sauce on broiler pan. Broil 5 minutes on each side.
Combine crumbs and butter, press firmly on bottom and up side of 9-inch pie plate. Chill. In large mixing bowl, beat cheese until fluffy, gradually beat in sweetened condensed milk, then juice concentrate until smooth. Fold in whipped cream. Pour into crust. Chill 2 hours before serving. Garnish with fresh orange slices and whipping cream, if desired. Store in refrigerator.
Beat egg, add buttermilk and mix. Set aside. Shake together flour, parsley, pepper and paprika. In another bag, shake together cornflake crumbs and cheese. Drop chicken in egg mixture, the flour mixture, back in egg mixture then the cornflake mixture. Take chicken and press down in cornflake mixture. Bake at 350° for 1 hour. Makes 4 servings.
Mix ingredients. Cook in a 13 x 9 x 2-inch pan for 35 to 45 minutes at 350° and sprinkle with powdered sugar, or microwave in an 8 x 8 x 2-inch microwave dish for 8 1/2 minutes, turning 1/2 turn every 2 minutes, or place in Dutch oven with charcoal (9 on top and 9 on the bottom) and cook for 45 minutes (good on a campout).
Brown ground beef in skillet. In separate pan, saute onion and green pepper in the margarine until tender. Meanwhile, cook spaghetti as directed on package and drain. Put spaghetti in a shallow pan. Add ground beef to drained sauteed onion and green pepper. Add spaghetti sauce. Pour on top of the spaghetti. Sprinkle top with Mozzarella cheese until lightly covered. Bake at 350° for about 30 minutes until cheese is lightly browned. Let stand for 10 minutes. You may add extra Ragu and Mozzarella cheese if needed.
Saute zucchini, onion and tomatoes in olive oil. Add corn, salt, pepper and garlic salt. Cover with shredded Cheddar cheese. Cover with lid and simmer for 20 minutes.
Prepare Anginetti cookies by slicing off tops (about half the cookie). Set aside. Drain crushed pineapple, leaving a little juice. Mix whipped topping and cream cheese together in a bowl for about 1 minute at medium speed. Add crushed pineapple and blend all three ingredients for about 1 minute at low speed. Drop about a tablespoonful of filling onto the bottom of cookies and replace tops. Refrigerate until ready to serve. Filling should be enough to fill all of the cookies in a package.
Saute celery, green pepper, medium onions and garlic in 2 tablespoons bacon grease or margarine for 10 minutes.
Total liquid for jambalaya should be 8 gallons, including sauces, soup and water.
Soften gelatin in 1/4 cup cold water. Combine chocolates and 1/2 cup water; stir over low heat until thick and blended. Remove from heat. Add gelatin and stir until dissolved. Beat egg yolks with 1/2 cup sugar until light. Add chocolate mixture, salt and vanilla extract and cool in refrigerator to room temperature. Gradually beat 1/2 cup sugar into beaten whites; fold into chocolate mixture and pour into cooled pastry shell. Chill until firm. Whip the heavy cream until stiff and add 1 tablespoon sugar and 1/2 teaspoon vanilla extract. When ready to serve, use the heavy whipped cream as topping for the pie.