HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place popcorn in roasting pan. In heavy saucepan, stir together sugar and syrup. Stir constantly. Cook until mixture boils. Stir in peanut butter. Cook without stirring 5 minutes. Remove from heat. Stir in vanilla and baking soda. Pour peanut butter mixture over popcorn. Stir to coat well. Bake in 250° oven, stirring occasionally, 1 hour. Cool stirring some to break apart. Store in tightly covered container.
Cook first 4 ingredients until smooth and looks like scrambled eggs, not thick. Add onions and cream cheese. Refrigerate before serving. Good on chips or crackers.
Heat frypan or griddle to 325° or 330°. In a large bowl, sift together the flour, sugar, baking powder, baking soda, salt and nutmeg. Add the butter or margarine to flour mixture and mix as for a pie crust. Add currants and raisins. Beat the eggs with the milk. Add to dry ingredients. Mix well with your hands. If the dough is sticky, add more flour. Roll out on a lightly floured board and cut with a cookie cutter or a glass.
Chill overnight before serving. Serve with Wheat Thins or assorted crackers. Makes about 3 cups.
Melt cinnamon red hots in water, then add remaining ingredients. Simmer.
Cut cake horizontally, making 3 layers. Sprinkle evenly with liqueur, then cut cake into 1-inch cubes. Prepare pudding mix as directed on package for pudding. Layer 1/2 the cake cubes, pudding and strawberries and 1 1/2 cups of whipped topping in a 6-cup serving bowl. Repeat cake, pudding and berry layers and garnish with remaining topping. Chill.
Stir together and let boil 5 minutes. Add vanilla and let cool. Beat. Pour into a buttered dish.
Mix all together in crock-pot. Cook on high for 3 hours or on low all day. Serve over cooked rice or mashed or cubed potatoes. Very easy and tasty.
Combine all ingredients, except ginger ale. Chill punch and ginger ale until ready to serve. Add ginger ale and serve ice cold.
Drain and rinse hominy. Butter a 3-quart casserole. Divide hominy into 3 portions. Layer 1 portion in bottom of casserole. Dot with sour cream and margarine and season with salt and pepper. Add a layer of 1/2 of the green chiles and green onions, which have been sauteed in 2 tablespoons margarine. Repeat layers, ending with hominy on top. Dot with sour cream and cover with grated cheeses. Bake 25 to 30 minutes at 350° or until lightly brown.
Cook noodles. Once noodles have cooled, add all ingredients; mix, then pour in salad dressing. Chill overnight.
Thaw under cold water. Add pasta twists and Parmesan cheese (or whatever you like). Toss with Good Seasons Italian salad dressing.
Mix oil, vinegar, salt and sugar. Pour over remaining ingredients; marinate overnight. Serves 15.
Preheat oven to 375°. Melt butter in a heavy medium skillet over medium-low heat. Add onion, green pepper, salt, cayenne pepper, thyme, cumin and pepper. Cook until vegetables are tender, stirring frequently, about 10 minutes.
Sprinkle fish with salt and pepper. Sprinkle cheese and onion on each fillet. Roll, jelly roll style; secure with a toothpick. Dip each roll in egg and water wash. Coat with bread crumbs. Place in a well buttered glass dish (11 x 7-inch). Pour melted butter over top; bake at 400° for 25 to 30 minutes.
Mix in a pan the flour, alum and salt. Add water, oil and food coloring. Cook over medium heat, stirring constantly until the dough is the consistency of mashed potatoes. Remove from heat. Knead a little.
Heat oven to 350°. Combine sugar, oil, lemon, vanilla, eggs and salt. Beat well. Add flour, baking soda, cinnamon, pecans and apples. Mix lightly. Pour into a greased and floured 12-cup fluted tube pan. Bake for 1 1/2 hours. Combine powdered sugar and milk, adding more milk until glaze is of proper consistency. Drizzle over cooled cake; sprinkle with nuts. Store in a covered container. Makes 12 servings.
Slip out yolks; mash with fork. Mix in salt, pepper and mustard and add salad dressing and vinegar. Refill whites with egg mixture, heaping it up slightly.
Mix first 4 ingredients and chill thoroughly. Place in a lightly greased baking dish. May sprinkle small amount of shredded cheese on top. Bake at 350° for 1 hour or until firm, then add onion rings and brown.
Combine maple syrup, corn syrup and cream in 2-quart heavy saucepan and place over low heat. Stir constantly, until mixture begins to boil; continue cooking, without stirring, to the soft ball stage (236°). Remove from heat; cool to lukewarm (110°) without stirring or beating.
Mix the sugar, cornstarch and water and cook until thick. Add jello. Stir well. Place strawberries in pie shell. Pour mixture over berries. Chill. Top with whipped cream.
Soften cheese to room temperature and mix all ingredients together. Refrigerate until mixture will hold shape of a ball easily. Shape and roll in parsley, paprika or chopped pecans. Serve with crackers of your choice.
Chill: milk, pineapple, cherry pie filling and Cool Whip. Chill well. Mix all ingredients and refrigerate overnight or at least 2 hours.
Place string beans in heavy pot with plenty of water or bean juice from canned beans. Add salt, pepper, sugar and bacon drippings to taste. Add cut up, peeled potatoes if desired. Boil and cook down until beans start to shrivel up. Turn down heat and simmer until done like you want them. This will take a couple of hours. Be sure to add more water if necessary.
Mix flour, sugar, baking powder and salt in bowl. Add whole egg to dry mixture and mix with fork or fingers until crumbly. Pour over any fruit in season. Pour melted butter over mixture. Bake at 350° until done (about 30 to 40 minutes). Note: This may be used with most any fruit. If fruit is really tart, add 1/2 c. sugar to fruit.
Combine cheese and milk, mixing well. Stir in dried beef, green pepper, onion flakes and seasoning; mix well. Fold in sour cream. Spoon into 8-inch pie plate. Heat and crisp the pecans in butter with salt. Sprinkle over cheese mixture. Bake at 350° for 20 minutes. Serve hot with crackers.
Combine cabbage, onion and pepper in bowl. Combine all other ingredients together and boil 3 minutes. Let cool. Then pour over cabbage mixture. Stir and chill overnight. Lasts 2 weeks in refrigerator.
Beat together Crisco, flour, eggs and both sugars. Add remaining ingredients mixing well. Bake on ungreased cookie sheets. Make cookies with a tablespoon measuring spoon. Bake at 375° for 8 to 10 minutes. Enjoy!!
Brown hamburger and add taco sauce and jalapeno. Roll hamburger and small amount of cheese in tortillas. Layer in 9 x 13-inch pan. Heat soup, green chilies and water in saucepan, then pour over tortillas and sprinkle remaining cheese over the top. Bake at 350° for 30 minutes.
Mix pineapple, oranges and cherries. Mix the vanilla instant pudding into the fruit. Let set for 4 to 8 hours or overnight. Before serving, cut bananas into slices and add to mixture.
Dissolve jello in water, add pineapple and cranberry sauce. Stir; add nuts and wine. Let set in mold. Soften cream cheese and mix with sour cream. Beat until smooth then spread on top of set gelatin mold. When ready to serve, remove from mold and garnish with lettuce.
Cook macaroni according to directions; drain thoroughly. Brown ground beef in skillet. Add salt and pepper. Add drained macaroni, chili-beef soup and tomato soup. Heat, stirring occasionally, for 5 to 6 minutes, until bubbly. Cut cheese slices in half diagonally. Place cheese triangles on the hot mixture. Cover for a few minutes to allow cheese to melt slightly.
Mix first 4 ingredients together. Mix really well. Put candied fruit and nuts in bowl and mix with flour. Pour first 4 ingredients into the fruit mixture, working with your hands. Bake at 275° for 2 hours or until knife comes out clean. Bake in greased and floured loaf pans.
Preheat oven to 425°. Grease a 2-quart casserole pan. Combine chicken, cheese, beans and spices in a large bowl; blend well. To prepare crust, combine flour, milk and butter; blend well. Pour over chicken mixture. Bake 30 to 35 minutes.
In the 2 cups hot water, add salt, shortening and sugar. Let cool. Dissolve yeast. Add to first mixture. Add beaten eggs. Mix well. Beat in flour. Let rise in refrigerator. Set out before baking until brown on top at 350°.
In skillet with oil, cook chicken until tender and brown on all sides. Spoon off fat. Combine soup and milk; stir in lemon juice and pepper. Pour over chicken. Top each chicken piece with lemon slice. Reduce heat to low; cover and simmer 5 minutes or until fork-tender, stirring once. Serves 5.
Heat sugar, butter and evaporated milk in a heavy saucepan, over medium heat, until mixture boils. Continue to boil for 8 minutes, stirring constantly. Remove from heat and add remaining ingredients. Stir until well blended. Pour into a buttered 8 1/2 x 11-inch pan. Cool. Yields 5 pounds.
Preheat oven to 375°. Mix yeast, water, salt and sugar. Add 5 cups flour, mix with mixer on low speed for 5 minutes. Add enough flour to make dough elastic, flour board, fold out on board and knead for 5 minutes. Grease large bowl, place dough in and cover. Set in warm place until dough doubles in size, about 1 hour. Fold out on floured board and knead again 2 minutes. Place back in bowl to rise again. Let rise 10 minutes. Gently put back on board and divide into 2 parts. Place one back in bowl. Leave one on board. Let stand (covered 10 minutes). One at a time gently roll out 8 x 10-inch and hand roll up into loaf. Grease pans (2) and sprinkle with corn meal. Place loaf in pan. Repeat for second loaf. Slice crosswise (4 to 6 slices) 1/2 inch deep. Brush with egg white mixture. Bake 20 minutes and brush with egg whites again. Bake 20 minutes or until done.
Cut almond paste into 12 pieces and pat each piece into a round disk. Beat butter until creamy. Beat in sugar until pale. Beat in eggs, one at a time, then mix in baking powder, baking soda and almond extract. Fold in 1 cup flour, then buttermilk and 1 cup flour. Spoon 2 tablespoons batter into each cup. Top with level teaspoon of preserves, then piece of almond paste. Top with another 2 tablespoons batter. Bake at 350° for 25 to 30 minutes. Makes 12.
In a large skillet, saute sausage and onion until sausage is lightly browned. Add corn; cook and stir for 1 minute. Stir in the beans, V-8 juice, paprika, cumin and cayenne, if desired. Bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes. Stir in the rice. Remove from the heat; cover and let stand for 5 minutes. Sprinkle with cheese. Yield: 4 servings.
Combine. If freezing, do not make slits in top crust. Bake at 350° for 1 hour.
Sift flour once. Measure, add baking powder and salt and sift together three times. Cream butter thoroughly. Add sugar gradually and cream together until light and fluffy. Add eggs, one at a time, beating very thoroughly after each. Add flour, alternately with milk, a small amount at a time, beating well after each addition. Add vanilla. Bake in two greased 9-inch layer pans in moderate oven (375°) 25 to 30 minutes. Spread frosting between layers and on top and sides of cake. Use coconut frosting.
Combine together. Use 2 heaping teaspoons to 1 cup boiling water.
Mix together and pour into unbaked pie crust. Bake at 350° for 45 minutes.
Preheat oven to 350°. Grease 2 loaf pans. In large bowl of electric mixer, at high speed, beat eggs, oil, sugar and vanilla until thick and light. Fold in grated zucchini. Combine flour, soda, baking powder, cinnamon, cloves and nutmeg. Gradually add to egg mixture until blended. Stir in raisins and walnuts. Spoon into pans. Bake 1 1/2 hours or until toothpick comes out clean. Cool 10 minutes in pan, then invert onto wire rack.
Mix dry ingredients together in a medium size pot. Add food coloring to water and stir into pot. Cook over medium heat. Stir until it gets to be a globby mess (3 to 5 minutes). Cool and store in airtight container.
Bring 4 quarts water and 2 teaspoons salt to rapid boil. Add lasagna noodles. Stir to separate them. Boil 15 minutes; drain and rinse with cold water.
Soak peas overnight in water to cover. Strain off water. Add bacon pieces, onions, salt and chili powder to peas. Cover with water and simmer 90 minutes. Then add rice and black pepper and simmer for 20 more minutes.
Cut 1/2 cup shortening into 1 cup flour. Add 2 tablespoons water. Divide dough in half; spread into 2 loaves on cookie sheet.
Melt butter and mix in all ingredients. Pour into a greased 9 x 12-inch pan. Bake at 350° for 20 minutes.
Brown onion and green pepper in butter. Add rest of ingredients except franks. Cook slowly for 20 minutes. Prick skins of franks with a fork; place in sauce, cover and cook slowly until heated thoroughly.
Peel, core and quarter 1 apple. Chop in blender. Add cinnamon, sweetener, skim milk and water. Blend in 8 ice cubes, one at a time.
Preheat oven to 350 degrees. Place cooked pasta in 13x9 inch pan. In skillet combine ground beef, garlic and onion, cooking until ground beef is no longer pink. Drain. Add spaghetti sauce and tomatoes. Spread this mixture over cooked pasta in pan. Bake one hour. Top with mozzarella cheese and bake fifteen more minutes or until bubbly on top.
Bring sugar and pineapple to boil. Add Jell-O and stir until dissolved. Add water and congeal partially. Add cheese, then fold in Cool Whip and nuts. Chill until firm.
Drain pineapple; save juice. Cook pork in hot oil in a large skillet until browned; drain. Add onion and cook until tender. Combine sugar, cornstarch and salt in a small bowl. Gradually add water, stirring until smooth. Stir in pineapple juice, vinegar, catsup and soy sauce. Add to pork, stirring constantly; cook over medium heat until sauce thickens. Cover; reduce heat and simmer 45 minutes or until meat is tender. Stir in the pineapple and green pepper; cover and cook 3 minutes. Serve with rice. Yields 4 to 6 servings.
For each sandwich: Top first slice of toast with lettuce and cold chicken slice. Add mayonnaise, if desired. Top with second toast slice. Add tomato slice and bacon strips. Top with third slice of toast. Peg with 4 toothpicks. Cut in quarters diagonally. Serve with sandwiches, point up.
Preheat oven to 300°. Grease and flour tube pan. Mix all ingredients and bake for one hour. Turn out and stick top a few times with a fork. While cake is still warm, mix 1 cup confectioners sugar and 1/4 cup lemon juice. Pour slowly over warm cake.
Crumble meat in 3-quart casserole. Add carrots, onion and garlic. Cover loosely. Microwave on High 4 minutes. Stir, cover and microwave 3 to 4 minutes more. Drain. Stir in 2 cups hot water, tomatoes with liquid, mushrooms with liquid and remaining ingredients except 1 cup hot water. Cover tightly and microwave on High, stirring every 6 minutes, until vegetables are tender, 24 to 28 minutes. Stir in 1 cup hot water. Cover tightly and microwave on High until bubbly, 3 to 5 minutes. Makes 6 servings.
Peel and quarter the potatoes. Cover with water and add 1 teaspoon of salt. Cook until tender. Boil eggs. Let cool, then mash eggs. When potatoes are done, drain water. Add mashed eggs, onion, bell pepper, celery, sweet pickle relish, 1 cup of mayonnaise, 3 tablespoons of mustard, 1 teaspoon of salt and 1/2 teaspoon of pepper. Mix well and chill.
Preheat oven to 400°. Grease a baking dish. Place beans in baking dish; season with salt and pepper. Add 1/2 cup cheese, 1 tablespoon butter and cream. Stir until mixed well. Sprinkle with rest of cheese and dot with remaining butter. Bake about 20 minutes.
Stir the apple juice into the milk and water. Beat the egg whites until soft peaks. Stir into liquid mixture and heat until warm. Do not boil. Use a large pot. Makes 1 1/2 quarts. Sprinkle with nutmeg.
Preheat oven to 350°. Combine ingredients in a 2-quart casserole dish or bean pot. Bake about 1 hour.
Brown meat. Add garlic salt, pepper, sugar and tomato sauce. Set aside. Mix sour cream, onion and cream cheese well. Layer 1/3 noodles, 1/3 cheese mixture and 1/3 hamburger mixture in a 2-quart casserole dish. Repeat layers. Sprinkle grated cheese over top. Bake, uncovered, 20 minutes at 350°. Serves 8.
Melt butter and saute garlic, onion and celery for about 5 minutes. Add tomatoes and all seasonings, except parsley. Cover and simmer about 5 minutes. Add parsley. Serve over cooked rice at once. Serves 4.
Cook potatoes and onions in water until almost done. Then add corn, green beans, peas and corned beef. Cook until done to taste. Then add 2 tablespoons lard and salt and pepper to taste. Let simmer approximately 5 minutes.
Dissolve jello and sugar in boiling water. Chill until mixture starts to thicken. Fold in remaining ingredients and blend well. Pour into a 13 x 9 x 2-inch pan. Chill until firm. Makes 10 to 12 servings.
Blend 1 cup flour with sugar. Cut in butter until mixture is crumbly. Add ice cream and blend well. Mixture may firm up because of the ice cream; if so, blend with wooden spoon or electric mixer to form dough. Wrap in plastic wrap and refrigerate overnight. With remaining tablespoon of flour, lightly flour board. Remove half of the dough from refrigerator. Roll to 1/4-inch thick. Cut into 3-inch rounds. Make a fingerprint in center and place a teaspoon of jam. Bake at 350° on ungreased cookie sheet 8 to 10 minutes.
Brown sausage; drain grease. Roll crescent rolls out in baking dish; press seams together. Spread sausage over crescent rolls. Sprinkle cheese over sausage. Mix eggs and milk together; pour over mixture. Salt and pepper to taste. Bake at 350° approximately 30 minutes until set.
Put a couple tablespoons of mixture in a cup of hot water. Use more or less according to your own taste. Makes 1 cup.
Brown the meat in olive oil and combine with the tomatoes, tomato paste, parsley, garlic, basil and onion in a large saucepan and let simmer for 15 minutes. Cook the package of noodles as directed; drain, rinse and drain again so it will not stick together. Put several spoonfuls of sauce in bottom of a large baking dish, then layer noodles, half of the Ricotta cheese, 1/3 of the Mozzarella cheese and half of the Parmesan cheese. Repeat again using half of the remaining noodles. Repeat again, ending up with sauce and remaining Mozzarella cheese. Bake in a 350° oven for 50 minutes and let stand for 15 minutes before serving.
Brown hamburger and onion. Add all the other ingredients together and heat in large saucepan. Then add hamburger and onion. Cook lasagna noodles while doing this. In a 9 x 13-inch baking dish layer: 1 layer of sauce, 1 layer of cheese and 1 layer of noodles. Repeat. End with sauce then cheese on top. Bake at 350° for 35 minutes.
Cook broccoli according to package directions; drain. Add remaining ingredients. Heat until hot. Serve hot with Wheat Thins crackers.
Brown chicken in olive oil. Add chopped onion, crushed garlic, fresh rosemary and the juice of one lemon. Leave the whole lemon in skillet. Cover and cook until done. Remove lemon and add salt and pepper to taste.
Heat oven to 375°. Combine shortening, brown sugar, milk and vanilla in large bowl; beat at medium speed until well blended. Add egg and mix. Combine flour, salt and baking soda. Mix in cream mixture. Stir in chocolate chips and nuts. Drop by tablespoon on baking sheet 3 inches apart. Bake 8 to 10 minutes for chewy cookies or 11 to 13 minutes for crispy cookies. Cool 2 minutes on baking sheet. Remove to newspaper to cool completely, then have some milk and warm cookies.
Melt margarine and mix with stuffing mix. Put half of this in bottom of casserole dish. Save other for top. Mix all ingredients and put in casserole dish. Then top with remainder of stuffing mix. Bake at 350° for 35 to 45 minutes.
In a bowl, combine flour, sugar, baking powder and salt. Cut in shortening until crumbly.
Mix all the ingredients and pour into pie shell and bake at 350° for 30 minutes.
Combine gelatin and boiling water. Stir until dissolved. Fold in fruits and nuts. Pour 1/2 of mixture in 9 x 13-inch glass dish. Chill until firm. Spread sour cream over this. Spoon remaining gelatin over sour cream. Refrigerate until firm. Serve on a bed of lettuce.
Drain pineapple, reserving juice. Combine pineapple juice, eggs, sugar, lemon juice and salt. Cook over low heat, stirring constantly, until slightly thickened. Cool. Fold remaining ingredients into cooked mixture. Spoon into 8-inch pan. Freeze. Cut in squares. Makes 8 servings.
Heat soup and cream cheese in top of double boiler until smooth. Add all remaining ingredients and mix. Pour into mold. Refrigerate overnight. Unmold and serve with crackers.
Put ingredients over chops. Bake in covered pan for 1 hour at 350°.
Wash beans thoroughly and cover with water. Soak overnight. Drain and place in a kettle or Dutch oven. Add salt pork and water; boil 2 minutes. Cover, lower heat and simmer for 1 hour or until beans are barely tender. Add remaining ingredients; cover and simmer until vegetables are tender, but not mushy.
Melt butter, then add the other ingredients. Stir until sugar dissolves and spread on cake. If it's too thick, add a little milk.
Cook and drain pasta according to package directions. Cook and stir margarine, onion, salt and pepper over medium heat until onion is slightly tender. (If not using onion, cook until butter is melted completely and stopped bubbling.) Blend in flour. Cook over low heat, stirring constantly until mixture is smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute; remove from heat. Stir in cheese until melted.
Cook rice in water and cool before adding celery, crab meat and shrimp. Use enough salt and curry powder to taste. Add enough mayonnaise to moisten. Green onions may be added for extra flavor.
Cook ground beef, drain and add Prego sauce plus 1/2 cup of water. Simmer for 10 minutes. Put 1/3 of sauce into a 9 x 13-inch pan. Add a layer of raw noodles. Make a layer of cottage cheese and then a layer of mozzarella slices. Repeat layers and end with a layer of meat sauce.
Mix sugar and cornstarch. Add seven egg yolks and 2 whole eggs. Save the seven whites for meringue. Mix egg and sugar mixture well. Add can of milk and 2 milk cans of water. Mix well. Cook over medium heat, stirring constantly. When mixture thickens to a thin pudding, remove from heat and add vanilla. If mixture gets too thick and sometimes it will get like thick cream pie, add some water and cook a little more, stirring well.
Melt margarine. Add brown sugar, syrup, molasses and salt. Bring to boil stirring constantly. Boil without stirring for 5 minutes. Remove from heat. Stir in vinegar, soda and vanilla. Pour over popped corn and mix well. Turn into large pan. Bake at 250 degrees for 1 hour stirring every 15 minutes. Remove from oven and cool completely. Break apart and store in airtight container.
Stir corn meal slowly into combined hot milk and water. Add shortening, molasses and salt. Let stand until lukewarm. Sprinkle yeast into warm water. Stir into corn meal mixture alternately with flour. Knead about 7 minutes. Place in greased bowl; turn once to bring greased side up. Cover and let rise about 1 1/2 hours. Knead down and shape into 2 loaves. Cover and let rise about 45 minutes. Bake at 375° for 40 to 50 minutes. Butter top of loaves when done.
Preheat oven to 425°. Butterfly beef to 1-inch from bottom. Slice cooked lobster lengthwise and place inside sliced beef. Place asparagus lengthwise beside lobster meat.
Boil for 5 minutes (rapid boil). Cool at least 2 hours, then add 3 cups flour and 2 teaspoons baking soda. Bake in 350° oven for 45 to 50 minutes in 9 x 13-inch pan (buttered). Serves 12.
Cook chicken until tender. Remove from bone. Bring 2 cups broth to a boil with onion. Remove from heat; add rice and let set, covered, for 5 minutes. Add all remaining ingredients. Mix well. Pour in a baking dish. Bake at 350° for 45 minutes.
Cream the first 6 ingredients using an electric mixer. Mix flour, salt and baking soda together and mix into creamed ingredients. Shape into 1-inch balls. Roll in granulated sugar. Place 2-inches apart on ungreased cookie sheet. Crisscross with fork tines. Bake at 375° for 10 to 12 minutes.
Press rolls flat into jellyroll pan. Bake at 375° until golden brown. Mix cream cheese, mayonnaise, dill weed, onion salt, garlic powder, dip and sour cream. Spread mixture onto crescent roll crust. Top with chopped vegetables and shredded cheese. Cut into bite size pieces.