HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix sugar, syrup and water. Bring to boil over low heat, stirring occasionally, until a drop of syrup dropped into cold water forms hard ball, 252° on candy thermometer, about 15 minutes.
Sprinkle chicken with salt and pepper. Put in frying pan. Mix Coke, catsup, and mustard; pour over chicken. Cover and simmer 45 minutes to 1 hour before removing cover to let sauce thicken.
Do not cook peas. Run cold water over peas until defrosted. Drain well. Add rest of ingredients. If you are going to refrigerate very long, leave cashew nuts until ready to serve, then mix them into salad.
Cream shortening and sugar together. Add eggs and beat well. Sift dry ingredients. Add to creamed mixture alternately with bananas. Blend well after each addition. Stir in nuts. Pour into loaf pan with wax paper. Bake at 350° for 40 to 45 minutes.
Grease well an oblong casserole dish or sheath cake pan well. Unroll dough and place in bottom of pan. Brown sausage (drain well). Sprinkle over dough. Sprinkle cheese over sausage. Beat 4 eggs well. Add salt, pepper and 3/4 cup milk. Pour evenly over cheese. Bake at 400° for 25 minutes. Let stand a few minutes before cutting.
Put berries in jar. Mix the other ingredients and boil until clear. Pour over berries. Leave 1 inch from top of jar. Put your flats and rings on, put in canner and let the pressure come up to 5 pounds. This is just enough to seal jars. All you have to do when you want a pie is make 2 pie crusts.
Mix shortening, sugar and eggs; beat well with wire whisk until fluffy. Add bananas, flour, salt and soda. Mix until smooth. Add nuts. Pour mixture into a greased loaf pan. Bake in a 350° preheated oven for 1 hour.
Combine first 5 ingredients. Cook and stir over medium heat until thickened, about 12 minutes.	Add coconut and pecans. Beat until thick enough to spread. Makes 2 1/2 c. I like better than store bought.
Place chocolate almond bar, milk and marshmallows in top of double boiler. Heat until the bar and marshmallows are melted. Remove from heat and cool. Blend 1 cup frozen whipped topping into mixture. Pour into graham cracker crust and chill.
Mix the first 4 ingredients. Saute sausage. Coat with potato mixture. Roll in bread crumbs. Dip in egg and water mixture; roll in crumbs again. Fry in deep fat at 375° until golden brown.
Mix cream cheese, salt and mushrooms. Unroll crescents. Press to form perforations together to form four rectangles. Spread filling on each rectangle and roll up jelly roll style. Slice each roll into 6 slices and pinch together on bottom, place on greased cookie sheet, brush tops with beaten egg and sprinkle with poppy seed. Bake 10 minutes at 425°.
Mix sugar and cocoa in saucepan. Mix well and add mayonnaise and milk. Bring to a boil, stirring constantly, over medium heat. Boil 2 minutes, stirring constantly. Remove from heat. Add oats, peanut butter and vanilla. Drop by teaspoons onto wax paper. Cool.
Mix everything together except noodles (may need to add a little water). Put a layer of noodles in bottom of casserole, layer of mixture, layer of noodles, layer of mixture, etc., ending with noodles. Bake at 350° for 45 minutes to 1 hour. Serves 4 to 6.
Peel, chop and cook squash or bake unpeeled and scoop out. Mash hot squash. Add remaining ingredients and mix. Spray or oil baking dish and bake 30 minutes in a 350° oven.
Soften cream cheese. Gradually add dressing. Stir in next 3 ingredients. Chill. Serve with relish tray of carrots, radishes, broccoli, cauliflower, celery and cucumbers.
Combine potatoes, celery, mushrooms, soup and 1/2 cup cheese. Spoon into buttered 1 1/2-quart casserole or baking dish. Arrange brown and serve sausages on top of casserole. Sprinkle remaining 1/2 cheese over top. Bake at 350° for 35 to 45 minutes.
Pour off all but 3 tablespoons of bacon grease. Saut onions in grease and add potatoes, salt and water. Cook until potatoes are done. Add soup and milk. Serve with crumbled bacon on top. Makes 8 servings.
Combine oil and sugar. Add eggs; beat. Sift dry ingredients. Add alternately with pineapple and carrots. Bake 45 minutes to 1 hour at 350°.
Mix pudding with milk. Fold in the rest of the ingredients. Layer vanilla wafers, bananas and pudding mixture. Sprinkle crumbled wafers on top. Makes a punch bowl full.
Mix beef broth, soy sauce and cornstarch. Cook broccoli and cauliflower in oil just until crisp-tender. Add onions. Stir-fry 2 more minutes. Stir in cornstarch mixture. Add beef, peanuts and red pepper. Cook only until beef and peanuts are heated.
Fry sausages and drain thoroughly. Mix cake according to directions on box. Add sausages to cake mix. Bake in muffin tins in a 375° oven for 15 to 20 minutes. Makes 2 to 3 dozen muffins. Delicious with fruit salads, seafood or chicken salad.
Combine all ingredients in double boiler. Beat with mixer about 1 minute, then cook over the boiling water, beating constantly until frosting is stiff. Remove. Add vanilla and beat a little longer. Cover cake.
In an 8-quart Dutch oven or large saucepot over high heat, heat beans and water to boiling. Boil 2 minutes. Remove Dutch oven from heat. Cover and let beans stand 1 hour.
Cream margarine, sugar and shortening. Sift dry ingredients. Add dry ingredients and milk alternately, about 1/3 at a time. Add eggs, 1 at a time. Add vanilla. Pour into a greased and floured pan. Bake 1 hour and 25 minutes at 300°.
Toss 5 cups finely chopped cabbage or shredded cabbage with 1 1/2 cups dressing, made from mixing and shaking the first 3 ingredients well.
Serve the first 6 ingredients in a soup pot and cover with 6 cups of water. Bring to a boil and simmer, covered, over moderate heat for 10 minutes. Add all of the remaining ingredients, except salt and pepper. Simmer over low heat for 40 to 45 minutes, or until the vegetables, rice and lentils are done to your liking. Add salt and pepper to taste.
Put tomato soup (undiltued) in saucepan and let almost boil. Dissolve gelatin in cold water and add to hot tomato soup and let cool. Add other ingredients and pour into mold. Chill until firm. Serve on lettuce with dab of mayonnaise.
Cover a cookie sheet with wax paper. In a double boiler, melt chocolate. Mix in peppermint and pour onto wax paper. Spread into a thin layer by shaking cookie sheet or dropping cooking sheet onto counter. Place in freezer for 5 minutes. Break into bite-size pieces.
Crush vanilla wafers and mix with melted butter. Press in pan and let set for 1 hour. Mix softened cream cheese, softened butter, sugar and vanilla until creamy. Spread over crust. Layer bananas, pineapple, strawberries and nuts. Top with Cool Whip.
Dissolve gelatine in tablespoon of water. Scald milk, then pour dissolved gelatine. Add to egg yolks. Pour milk mixture over yolks and sugar mixture. Beat egg whites dry to stiff and fold into yolk mixture. Add whipped cream and stir to keep fluffy. Arrange ladyfingers in bowl and pour mixture into the lined bowl. Cover top with whipped cream. Can use Cool Whip. Serves approximately 8.
Sort and wash lentils well. Cover with water and soak overnight. Drain and in a large pot, add all ingredients except smoked sausage and potatoes. Bring to boil. Lower heat and simmer, covered. Slice sausage about 1/4-inch thick and then cut the slices in quarters. Lightly brown in frying pan. Drain off fat and add sausage to soup. Simmer about 2 1/2 hours, covered. Remove bay leaf and add potatoes. Simmer about 1 hour more.
Beat eggs, sugar and oil. Add pumpkin. Sift flour, soda, baking powder and all spices. Add egg and pumpkin mixture to dry ingredients. Mix raisins and nuts into batter. Grease and flour 2 (7 1/2 x 3 1/2-inch) loaf pans. Bake at 350° for 1 hour.
Mix all ingredients together. Pour in a 11 x 7-inch pan which has been greased and sprinkled with meal on bottom and sides. Shake the pan to be sure meal covers the bottom. Cook at 400° for 25 minutes or until top is brown all over.
Line round pan with large container sour cream. Spread over this a medium jar of salsa (use slotted spoon). Over this layer, put chopped onion and green pepper. Over this layer, put shredded Mexican Velveeta cheese (large size). Over this layer, put sliced ripe olives. Serve with corn chips.
Mix ingredients together and bring to a boil for 3 minutes. Pour over the ingredients you set aside. Keep in refrigerator.
In large bowl, stir eggs, corn syrup, margarine and vanilla until well blended. Stir in pecans. Pour into pie shell. Bake in 350° oven for 50 to 55 minutes or until knife inserted halfway between center and edges comes out clean. Cool. Serves 8.
Cream butter. Gradually add sugar, creaming well. Add egg; beat well.	Blend in dry ingredients that have been mixed together. Add orange juice and coconut;	mix well. Drop by rounded teaspoonfuls onto a greased cookie sheet. Bake in a 350° oven for 12 to 15 minutes. Frost while warm.
Heat tomato soup and water until boiling. Turn off heat. Stir in Knox gelatine and cream cheese. Let cool. Add mayonnaise and shrimp. Put in mold and refrigerate. Serve with crackers.
Mash squash; add sour cream, soup, carrots and onion. Add butter to crumbs. Sprinkle 1/2 of crumbs in casserole. Spoon squash mixture over crumbs. Cover with remaining crumbs. Bake at 350° for 30 to 45 minutes.
Mix all ingredients well. Pour into buttered casserole. Cover with crushed corn flakes. Dot with butter. Bake at 325° for 1 hour.
Dissolve 2 cups sugar in 2 cups water. Heat until sugar is dissolved. Will look like there is too much liquid. Some of the liquid from canned fruit can replace part of sugar mixture. Spread 2 cups apples on dough. Sprinkle with cinnamon. Roll and cut in 1/2-inch pieces. Melt 1 stick butter in a 13 x 9 x 2-inch dish. Pour sugar mixture on and butter. Bake at 350° for 1 hour.
Use cold stick of butter to butter bottom of 9 x 13-inch pan. Layer whole crackers on bottom. Mix vanilla pudding and milk; add Cool Whip. Pour 1/2 mixture over crackers. Repeat one more layer of whole crackers, then pudding. Put a layer of crackers on top. Pour "Topping" on top (recipe follows).
Mix eggs, cooking oil, Bisquick, salt and pepper. Add zucchini, cheese and onion. Pour into 2-quart greased casserole. Bake at 375° for 45 minutes or until knife comes out clean.
Grease and flour 9 x 13-inch pan. Mix eggs, extract and pie filling. Add cake mix and mix thoroughly. Bake at 350° for 30 minutes.
Pinch greens off stems; do not cook vein looking parts, they're bitter. Place in a Dutch oven with 6 bacon slices or 3 ham hocks and Cajun spice to taste. I use approximately 1/8 cup. Greens will be above lid level but will cook down to less than 1/2 pot full, don't worry. Boil, covered, for 1 hour.
First Layer: Combine crushed vanilla wafers and 1/2 stick melted oleo.
Wash and clean cucumbers. Soak in ice water overnight. Pack in quart jars. Mix the first 3 ingredients. Bring to a boil. Next, add to cucumbers in jar the next 4 ingredients. Cover with vinegar mixture. Seal and put in a water bath for 5 minutes.
Cut up bacon in little pieces and brown. Add onion, saute. Add clams, juice and all. Add potatoes. Simmer until tender, keep covered so juice doesn't all evaporate. When potatoes are tender, add celery soup and half and half. Simmer gently, do not boil unless you like to chew on rubber erasers. Season individually with fresh ground pepper.
Mix ingredients as in order. Bake in 1 1/2-quart baking dish for 40 to 45 minutes at 350°. Done when knife inserted comes out clean.
Combine first 4 items and pack into long pan. Bake at 400° for 15 minutes or until brown. Blend cream cheese and powdered sugar, then fold in Cool Whip. After crust has cooled, spread this over crust, then spread pie filling over cream cheese and sugar. Chill 2 or 3 hours.
Cook margarine, brown sugar and Pet milk for 3 minutes. Take off heat and add confectioners sugar and vanilla. If icing gets too stiff, add a little milk and keep it soft enough to spread.
In a blender, combine all ingredients except chicken and liquify. Pour over chicken and marinate 1 hour. Put all in a shallow baking dish. Bake, uncovered, at 350° for 1 hour.
Mix ingredients. Bake in 9-inch spring-form pan at 450° for 10 minutes; then turn temperature to 300° and bake for 1 hour and 15 minutes. Remove from spring-form pan, cool, top with strawberries, cherries or blueberries.
Heat broth and soup on stove top. Add chicken and vegetables. Brown bottom pie crust. Pour ingredients into browned crust. Cover top with other crust. Shape and pinch edges to seal. Prick top crust.	Bake at 350° until top crust is golden brown and inside is bubbly, 25 to 30 minutes.
Toss peach slices with 1/4 cup sugar. Set aside. In second bowl combine flour and remaining sugar; stir in milk until well blended. Place butter in a 9-inch square pan. Set pan in oven; melt margarine. Pour batter over butter. Spoon peaches over batter evenly. Bake 40 to 45 minutes in a 375° oven. Serve with vanilla ice cream.
Drain salmon. Saute zucchini and green onion in 1 tablespoon butter. Remove from skillet. Melt remaining butter. Beat eggs, water and dill weed. Cook omelet, lifting to allow uncooked eggs to flow to bottom. When golden, spoon on vegetables and salmon. Fold omelet in half. Slice in 2 pieces. Serve with sour cream.
Melt chocolate and 3 tablespoons butter over low heat, stirring occasionally; let cool. Combine cream cheese with 2 tablespoons butter. Gradually add 1/4 cup sugar and cream until fluffy. Blend in 1 egg and 1 tablespoon flour; add 1/2 teaspoon vanilla and set aside.
Cook bacon until crisp; remove from pan. Cook onion in bacon drippings until soft. Spread 1/2 of the bread in the bottom of a greased 9 x 13-inch pan. Sprinkle with 1/2 the bacon (crumbled), onions and cheese. Repeat layers. Combine eggs, milk, salt and pepper. Pour egg mixture over top layer in pan. The casserole can be prepared to this stage in advance and stored in the refrigerator until 1 hour before serving time. Bake in oven (350°) for 45 to 50 minutes until set and puffed. Makes 8 servings.
Oil flat casserole well. Place small amount of soup in casserole. Place rice evenly over soup. Place seasoned chicken on top (pepper and garlic salt on each piece). Lay chopped green chilies on chicken. Pour remaining soups and 1/2 cup milk (mixed) over chicken. Sprinkle onion soup mix on top. Cover tightly with foil and bake 2 hours at 350°.
Mix oil, sugar, molasses and egg. Stir in flour, soda, salt and spices. Divide dough in half. Shape 1/2 into 2 strips about 15 x 3-inches about 3 inches apart on cookie sheet (lightly greased). Sprinkle each strip with 1 tablespoon of sugar. Bake at 375° until edges are light brown and tops begin to crack, 6 to 7 minutes for soft cookies, 8 to 9 minutes for crisp. Cool for 2 minutes. Cut each strip crosswise into 1-inch slices. Repeat with remaining half of dough. Makes 5 dozen.
Blend first 4 ingredients together until smooth. Fold in Cool Whip. Pour into graham cracker crust. Freeze until firm.
Boil squash and onion in salted water for 5 minutes. Drain. Mix soup, sour cream and carrots together and add to squash. Stir butter and stuffing mix together until all butter is absorbed. Spread half of stuffing mix in greased 12 x 8 x 2-inch baking dish. Pour squash mixture over it. Top with remaining stuffing. Bake in preheated oven at 350° for 30 minutes.
Cream margarine and Crisco with milk. Add 1 pound sugar; mix well. Stir in cocoa and remaining 1 pound sugar and add to first mixture. Add vanilla and beat thoroughly. This is enough for 2 cakes and can be refrigerated for some time.
Skin chicken breasts and halve lengthwise. Arrange in a 13 x 9 x 2-inch baking dish. Sprinkle with salt and pepper. In a mixing bowl, combine apricot pie filling, lemon juice, salt and nutmeg. Stir in pecans. Pour apricot mixture over chicken pieces; cover and bake in a 375° oven for 55 to 60 minutes, or until chicken is tender. Arrange chicken on rice; spoon apricot mixture on top. Serves 6.
Combine flour, sugar, baking soda, salt, shortening, peanut butter, milk, vanilla and egg in a bowl; blend until stiff. Shape into 1 inch balls; roll in extra sugar. Place 2 inches apart on ungreased baking sheet. Bake at 375 degrees for 10 to 12 minutes or until golden brown. Immediately top each cookie with chocolate kiss; pressing down firmly so cookies cracks around edges, remove from cookie sheet. Let cool.
Note: You can make the souffle batter the day before you serve it, and put it in the refrigerator overnight - cold batter is easier to work with; however, you can also make the batter and refrigerate it for only 1-2 hours.
Mix all ingredients, except the rhubarb. Pour half of the batter in an 8 x 8 x 2-inch buttered pan. Mix 1/2 cup sugar with rhubarb and 1/2 teaspoon of cinnamon. Put over batter and then add remaining batter. Bake until batter and rhubarb are done. Bake at 350°.
Blend sugar and cocoa in a mixing bowl. Pour in milk and place margarine on top. Microwave on High for 2 minutes. Remove and stir with a wooden spoon until ingredients are blended. Add vanilla and nuts. Pour into 8 x 8 x 2-inch buttered pan. Refrigerate 1 hour. Cut and serve.
In the bottom of a casserole dish, slice 1 onion and 1 potato. Top with pork chops. Mix together the soups; pour over pork chops. Bake at 350° until done.
Layer spaghetti noodles, chicken, mushrooms and spaghetti, then top with sauce.
Beat eggs until mixed, then add sugar, vanilla, salt, and nutmeg. Stir in milk and mix well. Put bread pieces in bowl and pour milk mixture over bread. Bake about 45 minutes in a 350° oven. It is done when knife comes out of center clean. It will puff up but will go down when out of the oven. Serve with caramel sauce over the top.
Using a pastry blender, blend flour, salt and Crisco until the mixture is the size of small peas. Add the cold water and mix until it cleans the sides of the bowl. Divide the dough in half and roll thin on a lightly floured table. Use one on the bottom of the pan and slit the top one to allow steam to escape. It's a good idea to place a pizza pan on the rack below to catch drippings. This saves oven cleaning. This makes 2 crusts.
Mix cooked cold gar with macaroni. Add carrots, celery, red onions and cabbage. Toss this mixture with mayonnaise, parsley, dill and salt and pepper to taste. Chill and serve on a bed of cold lettuce.
Mix all ingredients until lumps are done. Put in pan (8-inch). Bake 20 minutes at 350° until done.
Beat the cream cheese. Add all ingredients except paprika. Put in buttered casserole. Refrigerate overnight. Next day, sprinkle with paprika and bake, uncovered, at 350° until heated through.
Mix well with hand. Spray 8 x 11-inch Pyrex with Pam. Press into dish. Bake at 325° for about 20 minutes; cool.
Saute in oil the onion and garlic. Add sausages and ground chuck and brown. Add tomatoes, tomato paste, basil, oregano, salt and pepper. Cook lasagne noodles.
Cut cabbage into small pieces. Fry bacon crisp. Add cabbage, salt and onion. Fry until tender. Stir often.
Cook macaroni and drain. Put in large casserole dish. Mix butter and tomato sauce with macaroni. Cut Velveeta in chunks and mix together. Bake at 350° for about 30 minutes or until cheese melts thoroughly.
Put cucumbers, onion and sweet pepper in jar or other container with lid. Sprinkle with salt and stir. Let stand in refrigerator 2 hours. Take out; drain liquid and add sugar, vinegar and celery seed. Stir. Put back in refrigerator. Will keep for 2 weeks.
Mix sugar and flour. Stir in eggs, margarine, pineapple, coconut and milk. Pour in unbaked pie shell. Bake at 400° for 35 to 40 minutes.
Add meat, eggs and enough bread crumbs so that meat mixture barely sticks together. Cut up small piece of garlic in a skillet that has enough olive oil to cover bottom of skillet. Shape balls and put in olive oil to brown on all sides. Sprinkle oregano and basil over meat. Take up meatballs and put in another pot. Add 2 cans of tomato paste to olive oil. Let cook for 20 minutes; stir occasionally. Pour in the pot with meatballs. Add enough water to cover meatballs. Cover and bring to boil and then turn heat down as low as possible. Let simmer 4 hours. Serve over cooked pasta.
Cook macaroni until tender in boiling water and drain. Brown ground beef until done. Mix all ingredients together. If desired, cheese may be cut into small squares and mixed with other ingredients. Place in 350° oven until heated through. Grate cheese on top and return to oven until melted. Add salt and pepper to taste.
Saute onions and bell pepper in small amount of oil. Put in pan the sausage; turn and stir to light brown (about 10 minutes). Pour off grease. Put in the tomato sauce, garlic powder, chili powder and chili hot red beans. Bring to boil. Cut down to simmer for about 30 minutes. Pour over rice when ready to eat.
On stove, saute onion and garlic in butter. Add barbecue sauce. Season with Tony's, garlic powder, salt, red pepper and lemon pepper. Season redfish with lemon juice and Tony's prior to placing on grill. Place fish on scale side on grill. Baste fish periodically with barbecue sauce mixture. Leave on grill for 15 to 20 minutes.
Dissolve yeast in warm water. Pour boiling water over margarine in a mixing bowl; stir in sugar, cereal and salt. Let stand until lukewarm. Beat eggs and add to cereal mixture. Mix in flour one cup at a time until stiff dough is formed. Turn into greased bowl and brush top with melted butter. Cover and let rise 2 hours in a warm place. Punch down and make into rolls. Cover and let rise 1 to 2 hours. Bake at 425° for about 20 minutes.
In 3-quart micro-safe casserole. Stir soup until smooth. Stir in milk, basil and garlic. Mix well. Add vegetables and stir to coat well. Cover with lid. Microwave on High 15 minutes or until vegetables are tender, stirring twice during cooking. Let stand, covered, for 5 minutes.
Bake cake according to box directions. Before cake is cool, break it into 3, using a spoon. In a clear glass bowl, follow these steps: Spread cake mixture, then 1 tablespoon Kahlua, then 1 box pudding and then Cool Whip. Repeat these steps 3 times. Refrigerate until ready to serve.
Sift together dry ingredients in mixing bowl. Combine milk, egg and oil and add to dry ingredients all at once. Stir until dry ingredients are moistened. Toss together blueberries and 2 tablespoons sugar; fold into batter along with lemon rind. Bake in greased muffin pan about 25 minutes at 400°. While still warm, dip in melted oleo and sprinkle with sugar.
Sift the dry ingredients into ungreased 8-inch pan. Stir a little, then make 3 wells in dry mixture. Put in, one at a time, the oil, vanilla, vinegar and cold water. Stir together with slotted spoon until well blended. Bake 35 minutes at 350°.
Combine eggs, sugar, salt, vinegar, pineapple syrup and butter. Cook all together in a double boiler until thick. Stir constantly. Cool.
Preheat your barbecue grill. Peel away outer husk, but do not remove. Remove silky threads and wrap outer husk back around the ear. Soak corn in water for 15 to 30 minutes. Place corn on grill for 15 to 20 minutes. Remove corn from grill; remove husk. Brush with butter and season with salt and pepper. Roll the husked, buttered corn on the grill for a minute or 2. Makes 6 servings, 2 ears each.
Grind the first 5 ingredients; combine with the salt. Mix well. Put in a bag and drain overnight. Chop the celery.
Combine potatoes, 1/2 cup butter, onion, soup, sour cream and cheese. Stir in remaining butter. Place in baking dish. Crush corn flakes and sprinkle over potato mixture. Bake at 350° for 50 minutes. Garnish with a lemon twist and parsley if desired. Serves 10 to 12.
Mix together in saucepan the first 4 ingredients. Cook over low heat, stirring often, until thickened (5 minutes). Cool. For crust, mix together thoroughly the shortening and brown sugar. Sift together and stir in flour, soda, salt, oats and vanilla. Mix thoroughly using hands. Press 1/2 of this crumb mixture in greased and floured 13 x 9-inch pan. Spread with cooled filling. Cover with remaining mix. Pat lightly. Bake 35 minutes at 350°. While warm, cut in bars and remove from pan.
Mix all ingredients (except oleo) well. Place in a 9 x 12-inch baking dish. Top with crushed potato chips or cornflakes (optional). Drizzle 1/2 cup oleo over the top. Bake at 350° for 45 minutes.