HumbleIntelligence/food-ner-1-Million huggingface dataset:
In 4-quart saucepan, combine sugar, butter and evaporated milk. Cook over medium heat, stirring occasionally until mixture comes to a full boil (7 to 10 minutes). Boil, stirring constantly, until candy thermometer reaches 228° or small amount of mixture dropped into ice water forms a 2-inch soft thread (5 to 6 minutes). Remove from heat, gradually stir in chocolate chips until melted. Stir in marshmallows and peanuts, leaving a marbled effect. Spread in lightly buttered 13 x 9-inch pan. Cover; refrigerate until completely cooled. Cut into 1-inch squares. Store covered in refrigerator. Yields 9 to 10 dozen candies.
Have a cookie sheet or jelly roll pan ready. Put the honey and lemon juice in a large saucepan; bring to a boil over medium high heat, stirring occasionally. Add nuts; stir over medium heat for 10 to 12 minutes, until mixture is thick and a rich brown. Remove from heat. Moisten cookie sheet with water. Pour nut mixture onto sheet and spread with back of a wet wooden spoon or spatula. Let cool and harden. Break into bite size pieces. Store airtight with waxed paper in between layers. Makes 1 1/2 pounds.
Preheat broiler. Place meat on rack in pan 4 inches from heat. Broil 10 minutes, turning once. Set aside. In large pot, over medium heat, heat oil and saute onions 5 minutes until tender. Add broth, meat and pepper. Bring to a boil, reduce heat and simmer 30 minutes partially covered until meat is tender. Add pumpkin, beans and salt; cook 10 minutes longer, until pumpkin is tender. Toast peanuts in nonstick skillet, shaking pan 2 minutes. Pour stew into serving bowl; sprinkle with peanuts and coriander.
Heat water with margarine and Crisco. Add sugar, salt and flour and mix well. Roll out on lightly floured board until thin. Bake on griddle, dabbing on milk as it bakes. Cook on both sides.
Mix thoroughly flour, butter and confectioners sugar. Press evenly in bottom of ungreased square pan, either 8 x 8 x 2-inch or 9 x 9 x 2-inch. Bake in a 350° oven for 20 minutes.
Add all ingredients to cooked beans. Cook 1/2 hour, until the flavors blend. Serve over rice with picante sauce.
Mix the first 4 ingredients together; form a well in the center. Add the remaining ingredients; mix. Pour into pan. Bake at 350° for 1 hour.
Blend shortening or lard with flour, sugar and salt. Beat slightly the egg in a measuring cup and fill the cup with water. Mix with dry mixture. This will make several crusts.
Dissolve Jell-O, Kool-Aid and sugar in boiling water. Add cold water. Pour into ice cube trays, small paper cups or frozen pop molds. Insert wooden sticks or paper spoons diagonally in each ice cube section or at an angle in molds or cups for handles. (If desired, pops may be partially frozen before handles are inserted.) Freeze until firm, 2 to 3 hours. Makes 20 to 24 pops.
Grease 13 x 9 x 2-inch baking dish. Brown potatoes in butter. Combine cheese, soup, sour cream, onion, 1/4 cup butter, salt and pepper. Mix, then fold in potatoes. Pour into baking dish. Toss cornflakes in butter and sprinkle over potatoes. Bake at 350° for 1 hour or until brown.
Melt butter in large frying pan. Brown meat; add garlic, salt, pepper, sugar and tomato sauce. Simmer for 20 minutes (cover). Cook noodles (drain). Cut green onions into pieces. Place in blender with sour cream and cream cheese. Blend until smooth. Place 1/3 of noodles in 2-quart casserole dish, then 1/3 of cheese mixture and 1/3 of meat, layering, ending with meat. Sprinkle Cheddar cheese on top. Bake at 350° for 45 minutes to 1 hour.
Combine peanut butter, shortening, sugar, vanilla, and water, in that order, beating on medium speed of mixer. Stir in biscuit mix. Drop by small teaspoons on lightly greased cookie sheet. Flatten with bottom of a glass dipped in milk. (Especially attractive if bottom of glass has a design on it.) Bake at 400° for 8 minutes. Yield: about 6 dozen.
Combine first 5 ingredients and half of onion rings, mixing well. Spoon half of pea mixture into a lightly greased 2-quart baking dish. Top with half of cheese. Spoon remaining pea mixture over cheese and top with remaining cheese. Sprinkle remaining onion rings over top. Bake, uncovered, at 350° for 15 to 20 minutes.
Salt and pepper chicken and place in a large 11 x 14-inch Pyrex. Melt margarine and add onion, bell pepper, pimentos, rice, soups, water and water chestnuts. Pour over chicken breasts. Cook at 350° for 15 minutes, then turn oven down to 300° and cook for 1 hour more. Add cheese 5 minutes before dish is done and return to oven for the last 5 minutes.
Cook at 375° in large greased pan until golden brown. Will be moist when done.
Mix instant pudding and milk. Beat for 1 minute only. Add whipped topping; mix well. Layer whole (not crushed) graham crackers in bottom of 9 x 13-inch pan. Spread 1/2 pudding mixture on top; repeat. Add one more layer graham crackers. Gently spread frosting on top of crackers. Refrigerate 10 to 12 hours.
Thoroughly cream together butter, sugar and vanilla. Add flour; mix well. Stir in chocolate and walnuts. Press mixture into a 13 x 9-inch ungreased cake pan. Bake at 350° for 25 minutes just until lightly browned. While warm, cut in squares, then cool before removing from pan. Makes about 5 dozen. They can be cut very small because they are quite rich.
Combine ingredients (dry ingredients, then milk and vanilla). Bake in greased cake pan at 300° about 45 minutes.
Dredge pecans and cherries in a cup of flour. In a mixing bowl, cream butter and sugar until fluffy. Add eggs, one at a time, beating well. Add remaining flour and lemon extract, beating until smooth. Fold in cherries and nuts. Pour into a well-greased and floured tube pan and bake at 250° for one hour. Test to see if done.
Halve, bone, skin and cut breasts in 1-inch pieces. Unroll crescent dough into 8 triangles. Press dough into lightly oiled 12-inch pizza pan, sealing perforations well. Heat oil in skillet over medium heat. Add chicken, onion, green pepper, mushrooms and olives and cook, stirring, 15 to 20 minutes or until chicken is fork-tender and almost all liquid is absorbed. Spread pizza sauce over dough. With slotted spoon (to drain off any excess drippings), spoon chicken mixture evenly over sauce. Sprinkle garlic salt, oregano and Parmesan cheese over all. Top with Mozzarella cheese. Bake, uncovered, at 425° for 20 minutes or until crust is done. Cut into wedges to serve. Makes 4 servings.
In a saucepan, cook raisins in water until plump, about 15 minutes. Drain, reserving liquid. Add enough water to liquid to measure 1/2 cup. In a mixing bowl, cream shortening, sugar, eggs and vanilla. Stir in raisin liquid. Blend in dry ingredients. Stir in raisins and oats. Add nuts if desired. Drop by teaspoon about 2-inches apart onto ungreased cookie sheets. Bake at 375° for 10 to 12 minutes or until light brown. Yield: 5 dozen.
Combine dry ingredients and mix well. Add to boiling water and cook until thick and clear, stirring constantly. Cool. Arrange berries in a cooled, baked pie shell. Pour cooled mixture over the berries and chill. May top with whipped cream.
Cream butter, shortening and cream cheese. Gradually add sugar, beating at medium speed of an electric mixer until light and fluffy. Add eggs, one at a time, beating after each addition. Combine flour, baking powder and salt. Add creamed mixture alternately with buttermilk, stirring just until blended. Stir in flavorings.
Pour boiling water over jello. Stir until dissolved. Add frozen berries; stir gently. Chill until slightly thickened. Add pineapple and nuts.
Combine half of wine, orange juice, sugar, lemon juice and cinnamon sticks in each of 2 heavy large saucepans. Bring to boil over medium heat, stirring until sugar dissolves. Remove from heat. Peel pears, leaving stems intact. Cut small slice off bottom of each pear so that pear will stand upright. Arrange 4 pears on their sides in each saucepan. Cover and simmer until pears are tender but still hold their shape, turning once, about 15 minutes per side. Using slotted spoon, transfer pears to upright position in glass baking dish. Boil cooking liquid in each pan until reduced to 1/2 c., about 9 minutes. Strain into small bowl. Cover and chill sauce and pears separately until cold, at least 2 hours or up to 1 day. Beat cream in large bowl until soft peaks form. Add Cognac and sugar and beat until stiff peaks form. Spoon whipped cream into pastry bag fitted with medium star tip. Transfer pears to upright position on plates. Spoon red wine sauce over. Pipe whipped cream around pears.
Crush crackers. Add all ingredients and mix well. Chill for about 1 hour.
Wash roast real good. Place in baking bag. Add cream of mushroom soup and onion soup. Fasten top of bag with the fastener. Place in an oblong 2-inch deep pan. Bake at 350° for 3 1/2 to 4 hours. Place in deep baking dish. Slice roast; let sit in gravy and serve. Wonderful with mashed potatoes.
Lightly heat mushroom soup and cream cheese until cheese melts. Add drained crabmeat, mayonnaise, celery, onion and gelatin (dissolved in 1/4 cup boiling water). Mix together well and pour into 1-quart mold. Let stand overnight in refrigerator.
Stir flour, baking soda and salt in a bowl. In a large mixing bowl, cream butters with sugars, eggs and vanilla. Mix in oatmeal and chocolate chips. (Add sunflower seeds or nuts if desired.) Blend in dry ingredients. Drop by tablespoons onto ungreased cookie sheet. Bake at 375° for 11 to 13 minutes or until golden brown.
Boil chicken breasts for 20 minutes. Let cool and remove meat from bones. Place broccoli in a 9 x 13-inch pan. Place chicken over top. Place cheese slices all over top of chicken in a single layer. Mix together the soup and mayonnaise. Spread over the top of the cheese. Bake at 350° for 40 minutes. Sprinkle onion rings on top and return to oven for 5 minutes. May be wrapped in aluminum foil and frozen.
Saute shrimp with herbs and spices in olive oil, stirring regularly, until shrimp are almost done. Add wine or stock and simmer over very low heat for about 5 minutes, until liquid is about half cooked down. Serve in shells with lots of paper towels or dampened napkins. Serves 4 as an appetizer or 2 as a main course.
Cook onion in a large skillet until almost tender or transparent. Add green pepper (both chopped). Add the meat. Add salt and crushed pepper; keep stirring so it will not stick. Makes its own juice. Takes about 1/2 hour. Serve as a side dish or over buns.
Mix baking mix, milk and cheese until soft dough forms. Drop dough by spoonfuls onto ungreased cookie sheet. Bake 8 to 10 minutes or golden brown. Mix butter and garlic powder; brush over warm biscuits. Serve warm. Bake at 450°.
Combine all ingredients together. Line bottom of 8 x 8-inch square glass pan with wax paper. Bake in a 425° oven for approximately 7 minutes.
Mix dry ingredients in bowl. Add eggs, shortening and milk. Beat well. Stir until smooth. Heat waffle baker. Bake batter according to the manufacturer's directions. Makes 3 large or 6 (7-inch) waffles. Be sure baker is hot before putting in some batter. Remove when browned. Serve with syrup or preserves. Add some bacon on the side.
Drain pineapple. Mix dry jello and cottage cheese. Add pineapple, then add Cool Whip. Chill 3 or 4 hours.
Layer pineapple, cherry pie filling, yellow cake mix and butter. Bake 45 minutes to 1 hour at 350°. Put nuts on top about 15 to 20 minutes before removing from oven. Serve with whipped cream.
Place brown sugar, sugar and milk in a heavy metal pan. On high, bring to a boil you cannot stir down. Boil on high for 2 1/2 minutes. Stir slowly. Remove from heat and stir in peanut butter, vanilla and butter or margarine. Stir until smooth. Pour into greased 9 x 13-inch pan.
In mixing bowl, cream margarine and sugars. Add pudding mix, eggs and vanilla. Sift together flour and soda. Add to creamed mixture and mix well. Fold in chocolate chips and drop by teaspoonfuls onto an ungreased baking sheet. Bake at 375° for 10 to 12 minutes or until lightly browned. Yields 4 dozen cookies.
In a deep pot, dissolve sugar in water. Add peanuts. Cook over medium heat, stirring frequently until all sugar and water has coated peanuts. Put in a flat pan and place in 300° oven for 30 minutes. Stir every 5 minutes.
Mix strawberries and sugar in bowl. Boil Sure-Jell and water for 1 minute in saucepan. Pour over strawberries. Stir for 3 minutes. Pour into sterilized jars, leaving 1/2-inch headspace; add lids. Let stand at room temperature for 24 hours. Freeze until firm. May substitute peaches, blueberries or other fruit for strawberries. Yield: 16 servings.
Remove paper from tamales and break tamales into small pieces into saucepan. Add chili, Velveeta and Worcestershire. Heat over low heat until cheese is melted, stirring frequently. Serve warm with tortilla chips.
Cream Crisco and sugar. Add food color. Mix well. Add eggs, one at a time. Sift flour, cocoa and salt together 3 times. Alternate, adding with milk. Add vanilla. Dissolve baking soda in vinegar and fold into batter. Do not beat after adding soda!!! Bake at 350° for 30 to 45 minutes in a Bundt pan.
Grate potatoes and onions. Add beaten eggs. Add flour and salt. Mix well. Fry in deep fat in frying pan, dropping from tablespoon. Turn only once. Drain on paper toweling. Makes about 3 dozen pancakes. Tastes great with applesauce or sour cream.
Scald milk. Add farina slowly, stirring constantly. Beat eggs and add sugar to them. Beat thoroughly. Add to milk mixture slowly, stirring constantly. Cook until custard begins to thicken. Add butter, vanilla and salt and stir until butter is melted. Cool, stirring occasionally, to prevent the custard from forming a crust.
Cook spaghetti until tender, but firm. While cooking, cut up vegetables. When cooked spaghetti is done, drain and then run under cold water for several minutes so spaghetti is cold. Drain again. Place in large bowl. Add vegetables and dressing after mixing well and add Salad Supreme.
Mix all ingredients. Chill. Thin with milk, if necessary. Serve with sliced fresh fruit.
Brown the meat in a skillet and add to the sauce. Salt and pepper to taste, if not already done as you prepared the sauce. The sauce must be very liquid, as much of it will be required to soften the noodles.
Brown the pork chops; drain off the fat. Add onion soup mix, mushroom soup and water; simmer. Cook noodles; drain and rinse. Put into dish by layers; first, noodles, then sauerkraut, then meat from gravy. Pour gravy over all. Bake at 350° for 1 hour.
Preheat wok at medium-high heat for 1 minute. Pour oil around the top of the wok so as to coat all sides. Add onion and stir-fry 2 minutes. Add bell pepper, water chestnuts and mushrooms; stir-fry 2 minutes. Add broccoli, shrimp, wine, sugar and soy sauce. Stir-fry 3 minutes or until shrimp turn pink. Now, push shrimp mixture up the sides of the wok and form a well in the center of the wok. Pour egg whites into the well and stir-fry until egg is set. Stir shrimp mixture into egg whites. Add rice and stir-fry 2 minutes. Serve immediately. Sweet and sour sauce goes well with this dish. Serves 4 to 6, depending on how hungry you are!
Mix oil and sugar thoroughly. Add eggs, one at a time and beat until fluffy. Add vanilla. Sift flour and baking powder together. Add to liquid. Grease a 13 1/2 x 9 x 2-inch pan. Pour half the batter across the bottom. Sprinkle 1/2 topping over batter. Spoon cherry pie filling over batter. Pour remaining batter over filling and sprinkle rest of sugar mixture on top. Bake at 325° for 50 minutes.
Mix dry ingredients. Add water and oil. Add eggs, one at a time, beating well after each addition. Add flavoring and poppy seed. Pour into greased and floured Bundt pan. Bake at 350° for 45 minutes.
Mix shortening, brown sugar, egg and molasses. Sift together the flour, baking soda, salt, cloves, cinnamon and ginger. Stir into molasses mixture. Chill dough. Roll into balls the size of walnuts. Dip tops in granulated sugar. Place 3 inches apart on a greased cookie sheet. Bake at 375° for 10 to 12 minutes. Makes 4 dozen.
Cream margarine, butter, brown sugar, eggs, vanilla and milk and blend well. Add flour, baking soda, oatmeal and salt and blend. Raisins, dates or walnuts may be added. Chill dough two hours or overnight.
Put cooked rice, cooked and drained broccoli, onion, celery and sauteed green pepper in large casserole dish with mushroom soup and cheese soup. Top with grated cheese. Bake 30 minutes at 350°.
Mix softened cream cheese with rest of ingredients (except pecans). Shape into a ball and roll in chopped pecans.
Mix all of the ingredients except cornbread stuffing mix. Pour into casserole dish. Then sprinkle top with stuffing mix. Bake at 350° for 20 to 30 minutes.
Combine cream cheese, mayo, onions and olives. Spread thin layer on tortillas. Arrange 4 slices of ham over cheese mixture. Tightly roll up tortilla. Wrap individually in plastic wrap. Place in fridge at least 3 hours or overnight. To serve, cut into 3/4-inch slices. Makes about 64.
Drain pineapple; reserve juice. Blend cream cheese and sugar until smooth. Stir in Cool Whip. Dip bananas in pineapple juice and then drain. Mix together strawberries, bananas and pineapple. Add to cream cheese mixture. Put in 9 x 13-inch pan and freeze. Defrost in refrigerator 24 hours before serving.
Brown meat and onion slightly. Add vegetables and water; bring to a boil. Add spices and rice. Cover and simmer for 1 hour. Serve topped with sharp grated Cheddar cheese, if desired.
Cook chicken well done; let cool. Take it off the bone and cut in chunks. Dice celery, onion, grapes and peanuts. Add to cooled chicken; mix well. Add mayonnaise and relish. Mix after each food addition. Add chopped eggs; mix. Put in large bowl. Slice 2 eggs; place on top. Dust with paprika.
Put eggs, sugar, milk, margarine, Bisquick and vanilla in blender; blend 5 minutes. Add coconut and blend 1 minute. Pour in buttered 8 to 9-inch pie plate. Bake at 350° for 30 to 40 minutes. Serve warm or cool and refrigerate. Easy and delicious! Makes its own crust.
Heat the soup and water. Spray or grease pan. Spread rice in bottom of pan. Place chicken pieces on rice. Sprinkle dry onion soup mix over all. Pour heated mixture over chicken. Cover and seal with foil; do not open until cooked. Bake 2 hours and 15 minutes at 350°.
Preheat oven to 350°. In a large bowl, combine cake mix, water, buttermilk and vanilla. Mix until well blended. Add 2 eggs, one at a time, beating after each addition until well blended and smooth. Spoon mixture into greased or paper lined muffin tins, filling each cup 1/2 full.
Bring syrup and sugar to boil. Add peanut butter. Add Rice Krispies. Pour in 9 x 13-inch pan. Cool and cut in squares.
Put all ingredients into large bowl and stir until all coated. Transfer into 1 1/2-quart casserole dish. Cover with lid or aluminum foil. Bake at 400° for 55 minutes.
Blend margarine and eggs. Add dry ingredients alternately with buttermilk to which baking soda has been added. After completely mixed add 1 c. hot black coffee and 1 tsp. vanilla. Bake at 350° for 25 minutes.
For Crock-Pot: Put beans and bacon on to cook overnight. Mash beans and add all the ingredients. Cook on low 2 or 3 hours. Start on high, end on low.
Use a 9 x 13-inch pan. Coat crackers with chocolate icing. Mix the rest of the ingredients together. In pan, put a layer of crackers, then pudding mix and end with crackers on top, then top with nuts or crumbs. Let cool overnight.
Melt in double boiler the Hershey bars, marshmallows and milk. Pour into crust and top with Cool Whip. Place in refrigerator and let set well.
Preheat oven to 325°. Grease and flour 13 x 9-inch pan. In large bowl, beat butter and sugar until fluffy. Reduce speed to low. Add flour, baking powder, lemon peel, salt and eggs. Beat just until blended, scraping bowl often. Increase speed and beat until smooth.
In a mixing bowl beat the cream cheese, butter and vanilla until fluffy. Gradually add sugars and beat just until combined. Stir in chocolate chips, cover and refrigerate for 2 hours. Put mixture in Saran Wrap and shape into a ball. Refrigerate for 1 hour and then roll in pecans. Serve with chocolate graham crackers.
Mix Cool Whip, sour cream, Eagle Brand milk and lemon juice. Add other ingredients and mix well. Refrigerate.
Take chunks or strips of chicken and lay in the bottom of casserole dish. Cook soup, water and butter; put in a pan. Cook until it melts the butter, then pour over chicken. Take chunks of bread and add enough chicken broth to flavor your crumbs. Put this over your chicken mixture. Bake at 375° for 30 minutes.
Wash limas. Put in pot and cover with water. Bring to a boil, adding water as needed as it cooks down. Cook beans approximately 1 hour until completely soft. Put beans in baking dish (do not strain). Add ingredients to the pan and stir until brown sugar is dissolved. Bake 2 hours at 325° to 350°, uncovered, stirring every 1/2 hour.
Bring sugar and water to soft ball stage. Pour over flour and butter, beat until it begins to thicken, then put on cake while it is warm.
Mix all ingredients in a large bowl except chips. Beat all other ingredients until moist. Stir in chocolate chips to mixture. Shape into small drops. Bake on greased cookie sheet for 25 minutes in oven at 300°. Very easy.
Combine both packages of Jell-O with boiling water and dissolve. Add pineapple juice. Cool. Add cranberries, apple, crushed pineapple, sugar and nuts. Pour into 13 x 9 x 2-inch pan. (I spray it with Pam.) Put Cool Whip on top if desired.
Layer in a large bowl beginning with lettuce. Spread layer of mayo on very top, sealing edges. Cover with foil and refrigerate overnight. Toss just before serving.
Bake at 425° for 45 minutes. Watch; if browned too fast, turn oven down. Bake until set. Makes 2 (8-inch) foil pans.
Prepare all jello separately (except lemon), using 1 cup hot water and 1/2 cup cold water. Pour each flavor into an 8-inch pan. Chill until firm. Combine pineapple juice and sugar; heat until sugar is dissolved. Remove from heat and stir in lemon jello. Add 1/2 cup cold water. Chill until syrupy or until consistency of unbeaten egg white. Mix vanilla wafer crumbs and butter. Press 1 cup of mixture into a 9 x 13-inch pan. Reserve 1/2 cup crumbs for the top. Pour lemon/pineapple mixture into Cool Whip. Cut jello into 1/2-inch cubes. Fold the cubes very gently into the Cool Whip mixture. Carefully pour into pan; sprinkle remaining crumbs on top. Chill overnight.
In a small bowl, blend together cream cheese, garlic salt with parsley and lemon pepper. On each tortilla, spread a layer of cream cheese mixture. Layer spinach leaves, Cheddar cheese and carrots over cream cheese; roll up tortillas. Slice each tortilla into 1/2-inch pieces. Serve with salsa. Makes 3 dozen.
Place fish fillets in glass baking dish. Pour on lemon juice. Marinate 1 hour. Combine vinegar, oil, sugar, chilies, jalapeno peppers and garlic in a small bowl. Set aside. Combine flour, salt and pepper in medium bowl. Lightly dredge fillets in flour mixture. Melt 4 tablespoons butter in large heavy skillet over medium heat. Add fillets and saute until golden brown and cooked through, 3 minutes per side. Transfer to platter and keep warm. Add remaining 4 tablespoons butter to same skillet. Add tomatoes, onions and bell peppers and cook until tender, stirring occasionally, about 10 minutes. Spoon vegetable mixture over fillets and garnish with lemon wedges. Serve, passing chili mixture separately.
Cut eggs in half. Grind together all ingredients (except mayonnaise) in food chopper. Use the fine chopper blade. Add mayonnaise to make mixture spreading consistency. Good for sandwiches, on crackers or with potato chips as a dip.
Mix ingredients and make like pancakes. Served at the Kutztown Folk Festival. This can be frozen until you need it. Serve with butter or syrup or both. Makes about 4 gallons.
Put oleo, brown sugar, white sugar and milk in saucepan and bring to boil. Boil for 1 minute only. Remove from heat; add vanilla. Beat and let set. Beat every few minutes, letting it rest a little between beatings. It will continue to thicken to consistency to spread on cake.