HumbleIntelligence/food-ner-1-Million huggingface dataset:
Put sugar, chocolate, milk and Karo in a large boiler and bring to a rolling boil (one that you can't stir down). Cook for 2 minutes after it begins to boil. Do not stir after sugar dissolves. Remove from stove after it cooks 2 minutes. Add the butter and let cool for 5 minutes. Add vanilla; beat until it loses gloss. Add nuts and pour quickly into buttered pan or plate. Cut when firm.
Cream butter and sugar. Add melted chocolate and vanilla. Beat well. Add 1 egg and beat 5 minutes. Add second egg and beat additional 5 minutes. Make sure and beat a total of 10 minutes. Pour into pie shell and refrigerate. Serve with whipped cream. Yields 6 to 8 servings.
Press 1 package rolls into a 9 x 12-inch pan. Beat cream cheese, 1 cup sugar, egg yolk and vanilla until smooth. Spread over dough in pan. Cover with second package crescent rolls and seal. Beat egg white until foamy and spread over top of dough. Sprinkle with 1/4 cup sugar. Bake at 325° to 350° for 25 minutes.
Roll lemon until soft. Squeeze juice in water, then slice the lemons. Next, mix lemons and sugar in the water. Serve ice cold.
Cook beans until tender. Brown meat and onions. Add to beans. Add tomatoes and catsup and other ingredients. Makes a large Dutch oven full.
Combine mozzarella cheese, pepperoni and pizza sauce in bowl. Set aside. Flatten biscuits to 3-inch circles. Place about 1 rounded tablespoon filling in the center of each biscuit. Bring edges together and pinch closed with fork. Brush with milk. Sprinkle Parmesan over biscuits. Bake in oven at 350 degrees for 12-15 minutes or until golden brown. Serve warm. Makes 20.
After chicken has been cooked, boned and cut into small pieces, put into 9 x 12-inch pan. Mix the chicken broth and the cream of chicken soup together and let come to a boil. Pour over the cut up chicken. In another bowl, melt the margarine; add self-rising flour and buttermilk. Mix thoroughly and spoon over chicken mixture. Bake at 350° for 30 minutes.
Dip fry wings (may be boiled) 12 to 15 minutes. Combine remaining ingredients in a small pan. Bring to a boil. Dip cooked wings in sauce. The more oregano added the hotter the wings!
Mash cottage cheese up. Add Cool Whip. Add dry jello. Add pineapple. Mix well. Refrigerate.
Do not use mixer. Combine sugar and flour. Bring margarine, cocoa, Wesson oil and water to a boil. Pour hot mixture over first mixture and mix well. Add buttermilk, vanilla and eggs. Pour into greased and floured 9 x 13-inch pan. Bake at 350° for 25 to 35 minutes.
In small deep bowl, thoroughly mix cream cheese and Cheddar cheese. Add onions, pimentos and hot sauce to mixture and blend well.
Bring to boil for 10 minutes the sugar, milk and butter. Add the chocolate chips, vanilla, marshmallows and nuts. Stir until chips and marshmallows are dissolved. Chill in pan.
Microwave butter, onion, green peppers and chopped stems from mushrooms until tender, about 3 minutes. Combine remaining ingredients.
Combine 1 1/2 cups flour, yeast, sugar, salt and baking soda. Heat the liquids on High for 1 1/2 minutes with one quarter turn every 30 seconds. Add to dry mixture and stir thoroughly. Add the rest of the flour and stir. Spoon into 8 1/2 x 4 1/2-inch bread pan (greased and sprinkled with cornmeal). Cover with Saran Wrap and rise for 45 minutes.
Brown and drain meat; add tomato paste, spices and Mozzarella cheese and stir. Grease 10-inch pie plate; spread cottage cheese on bottom, then add meat mixture. Mix milk, eggs and Bisquick and pour over meat. Bake at 400° for 35 minutes.
Cut shrimp into small pieces. Peel eggplant. Cut into small pieces. Simmer eggplant over low heat in water. Reserve liquid. Saute onion, celery and bell pepper in butter; add shrimp. Saute until shrimp become pink. Add garlic, green onions, parsley and mushrooms. Add eggplant to shrimp mixture. Soak bread in cooled liquid from eggplant until all is absorbed. Combine shrimp and bread mixtures, using egg for adherence. Season to taste with salt and peppers and mix well. Pour into a greased baking dish. Top with cracker crumbs. Bake, uncovered, at 350° for 45 to 60 minutes.
Layer in order given. Pour Ranch-style dressing over top. Cover with plastic wrap. Refrigerate. Serve next day.
Empty cherries and their syrup into a saucepan and heat to boiling. Mix sugar, cornstarch and salt. Add, all at once, to boiling cherries and cook, stirring briskly (about 5 minutes) until smoothly thickened and clear. Remove from heat; add butter. Arrange 9 of the crackers (whole) over bottom of an 8 x 8 x 2-inch pan. Spread half the cherry mixture over them and sprinkle with half the nuts. Put on another layer of whole crackers and spread remaining cherries over them. Crumble remaining 6 crackers over top and sprinkle with rest of nuts. Chill 2 hours or overnight. Cut into squares and serve with whipped cream.
Fold mayonnaise into beaten egg whites. Add seafood, lemon juice and dill. Spread on toast points or toasted canape breads. Sprinkle with paprika and broil 3 minutes or until puffy and lightly brown. This may also be used to stuff large mushrooms and bake for 15 minutes at 350°.
Brown ground beef; pour off fat. Season with oregano, chili powder, salt, pepper and catsup. Place lettuce, tomatoes and cheese in salad bowl. Mix mayonnaise and taco sauce together. When ground beef has cooled to room temperature, combine all ingredients with taco chips and toss lightly.
In a large bowl, combine coconut, condensed milk, sugar, vanilla and butter. Place in refrigerator until it becomes stiff. Form into balls. Melt chocolate in a heavy saucepan. Dip balls into melted chocolate.
Bake 1 white or yellow cake mix according to package directions. Remove from oven. While hot, punch holes over cake with spatula handle. Mix together the Eagle Brand and cream of coconut syrup; pour mixture over warm cake. Cool, then top with the Cool Whip, mixed with the coconut.
Cook first three ingredients until melted. Can be microwaved or cooktop. Add nuts and cereal. Stir very well and pour into greased 9 x 13-inch pan. Cool and cut in squares.
In medium mixing bowl, combine pudding mix, milk and orange juice. Beat with a mixer on medium speed for 2 minutes. Mix in sour cream. In a large salad bowl, combine fruits. Gently mix in orange dressing. Cover; refrigerate for 2 hours. Makes 8 to 10 servings.
Boil 1 cup of the measured water to dissolved jello. Add all the remaining ingredients except 7-Up and dissolve well. Freeze in 3 (1/2 gallon) milk or juice boxes. Thaw to a slush and add 7-Up just before serving. (Takes about 5 hours to thaw.) To make red punch, substitute strawberry Kool-Aid and jello. To make green punch, substitute lime jello and Kool-Aid. Makes 2 gallons.
Mix together the flour, baking soda, baking powder, salt and cocoa. Set aside. In a separate bowl, combine sugar, shortening and eggs; mix well. To the shortening mixture, add milk, vanilla and boiling water, mixing thoroughly. Gradually add the flour mixture and beat well. Drop by tablespoon onto ungreased cookie sheet. Bake at 450° for 5-7 minutes.
Melt butter. Stir in flour. Gradually add half and half. Stir until thickened. Add Parmesan; cook and stir until smooth. Fold in crab. Heat 3 minutes. Stir occasionally. Toss fettucini with sauce. Sprinkle with parsley. Serve immediately.
Remove stems and save. Place mushroom heads on greased cookie sheet. Chop stems and add other ingredients. Shape into balls and place in caps. Bake at 350° for 30 minutes. Serve hot.
Heat peas and water to boiling in medium saucepan. Cover and remove from heat. Let stand 1 hour. Fry bacon; drain. Add onion to peas; cover and simmer until peas are tender (1 to 1 1/2 hours). Stir in rice, black pepper, tomatoes and green pepper. Cover and simmer, stirring occasionally, until rice is tender, about 25 minutes. Add additional water if necessary. Add dollop of plain yogurt to each serving. Serves 6 to 8.
Brown beef, onion and green pepper. Drain, add the following 8 ingredients and bring to a boil. Reduce heat and simmer for 10 minutes. Combine cheeses. Alternate ground beef mixture, cheese, and tortilla, starting with 3/4 c. of beef in bottom of slow cooker. Cook 5 to 7 hours on low.
Place aluminum foil in a 9 x 13-inch baking pan. Spray foil to prevent rice from sticking. Place rice in pan. Add chicken. Combine soups and pour over chicken and rice. Sprinkle on onion soup. Seal foil securely. Bake at 300° for 2 1/2 hours.
Combine cabbage, bacon, Bleu cheese and dressing. Toss to combine. Chill to let flavors blend. When ready to serve, garnish with cherry tomatoes, cut in half and Bleu cheese.
In large bowl, cook sausage in microwave until done. Drain well. Mix soup and tomatoes with sausage. Cut cheese into blocks and mix with other ingredients. Microwave on High for 3 to 5 more minutes, mixing well. Serve with nacho chips.
Mix juice and water. Cut sherbet and ice cream into small pieces and put into punch bowl. Pour juices over sherbet and ice cream and stir.
Preheat oven to 350°. Beat margarine, 1 1/2 cups sugar and cream cheese at medium speed with mixer until light and fluffy. Blend in egg yolks and lemon juice. Add combined flour, baking powder and baking soda and mix well. Beat in poppy seed and peel. Set aside. Beat egg whites until foamy. Gradually add reserved 1/4 cup sugar, beating until soft peaks form. Fold egg whites into batter. Pour into greased muffin pan. Bake 55 minutes or until toothpick inserted in center comes out clean. Cool and remove from pan.
Add yeast to lukewarm water and let stand 5 minutes. Scald milk; add oleo until melted. Add sugar, salt, beaten eggs and cardamom seed. Add 2 cups flour and mix well, then add enough flour until stiff enough to handle. Knead until smooth. Place in bowl and brush top with melted oleo. Let rise until double in bulk. Punch down and form into 2 loaves or 3 pans of buns. Place in greased pans and let rise until double in size. Bake in a 350° oven for 15 minutes for buns and 20 minutes for bread. The bread is delicious toasted. Frost buns while still warm, if desired.
Grind all together and add 1 large handful of salt. Let stand for 1 hour, then drain this and boil 15 minutes in 1 quart vinegar. Mix together flour, mustard, sugar, turmeric and 1 pint vinegar. Add to first mixture. Cook a little, then put in jars and seal.
Cream shortening, oleo and sugar. Add eggs and beat. Sift dry ingredients. Add alternately with milk and vanilla. Bake in angel food cake pan at 325° for 80 minutes.
Mix all together. Bake in loaf pan at 325° to 350° for 25 to 30 minutes.
Preheat oven to 400°. Top tortillas with sauce, then cheese (as much as desired). Bake on a cookie sheet 10 to 12 minutes (until cheese melts).
Mix all ingredients, except shrimp, in a deep bowl. Add shrimp and stir gently to coat. Cover and refrigerate for 8 to 24 hours.
Cream the cream cheese and mayonnaise together. Cut the pears (and marshmallows if necessary) into small pieces. Combine all together. Fold in the Cool Whip. Chill overnight. May serve with maraschino cherries on top. This will keep good for days.
Brown first 3 ingredients in skillet. Cook noodles for 4 minutes. Drain, put noodles in with sauce. Pour into baking pan and top with cheese and pepperoni. Bake at 350° until cheese melts and turns a little brown.
Wash, then cover the tongue with boiling water and simmer for 2 hours. Remove the skin and trim. Place the tongue in a deep casserole with the onion, celery and carrot.
Tear cake into small pieces in an oblong baking dish. Cook pudding as directed on box. While pudding is warm, add sour cream. Blend well. Pour over cake and chill. When cold, spoon pie filling over top and chill.
Dissolve jello in water. Add frozen strawberries and pineapple. Pour 1 layer in small dish. Chill slightly. Layer sour cream. Add rest of jello mixture; chill. May be doubled for company.
Butter a 9-inch pie plate and fill with apples. Mix sugar and cinnamon. Sprinkle over apples. In a bowl, cream oleo (butter) and sugar. Add egg and flour; mix well. Drop over apples and spread evenly. Sprinkle with nuts over top. Bake in a 350° oven for 40 to 45 minutes. May be served with vanilla ice cream.
Mix soups, milk and taco mix. Add meat. Layer in 9 x 13-inch casserole 1/2 tortillas, 1/2 meat mixture and 1/2 cheese. Repeat layers. Bake 45 minutes at 350°.
Heat oven to 375°. Spread apples in ungreased 8-inch square pan. Mix with a fork and sprinkle remaining ingredients over apples. Bake about 30 minutes or until topping is golden brown and apples are tender.
Cook the feet with water (to cover), salt, pepper and 1 cup vinegar for approximately 30 minutes. Then add all other ingredients and cook until all meats are cooked to the degree of doneness desired. Serves a crowd and is eaten with a fork as the feet will mostly cook off the bones. This is extremely good served with Hoppin' Jack (black-eyed peas, rice and bacon ends), greens, candied yams, salad and corn bread.
Mix the first 4 ingredients together and let set (to soft-set stage). Add the sour cream and cucumber. Pour into mold and chill until solid. Decorate with edible flowers and serve.
Combine the oats, flour, sugar, baking soda, baking powder and cinnamon in a large bowl and stir to mix well. Add the maple syrup, egg, water or juice, canola oil and vanilla extract and stir to mix well. Stir in the nuts and fruit. Coat a large baking sheet with nonstick cooking spray and drop rounded teaspoonful of the dough onto the sheet, spacing them at least 1-inch apart. Flatten each cookie slightly with the tip of a spoon. Bake the cookies at 300° for about 14 minutes or until the cookies have spread and appear dry around the edges. (They will not brown significantly during baking.) Remove the cookies from the oven and cool on the sheet for 3 minutes. Then transfer the cookies to wire racks to cool completely. Serve immediately or transfer to an airtight container until ready to serve.
Mix yeast with 2 cups hot water. Add other ingredients and mix with mixer. Cook at 375° until done. Dough will keep up to 2 weeks in refrigerator.
In a 2 to 3-quart pan, mix chicken broth, ginger and soy sauce; bring to a boil over high heat. Reduce to a simmer; add imitation crab and carrot and simmer, uncovered, until hot, about 1 minute. Remove from heat and add green onions and sesame oil. Pour into a soup tureen to serve at the table, or ladle into 2 or 4 individual bowls. Garnish with egg slices. Makes 2 entree or 4 first-course servings.
Mix cheese, sugar and peanut butter until smooth. Fold in Cool Whip. Place 1 teaspoon melted chocolate in each baking cup and roll cup to have chocolate line inside. Chill until hard. Fill cup with cheese mixture. Keep refrigerated until ready to serve.
Cream sugar and butter. Add eggs; combine flour, soda and salt. Sift. Add to first mixture. Add bananas. Add nuts. Bake in loaf pan for 1 hour at 350°.
Cook potatoes with jackets on. Skin and coarsely grate potatoes into large bowl. Heat margarine with soup; add onion and blend in sour cream. Lightly stir in cheese. Add this mixture to the potatoes. Pour into greased 9 x 13 baking dish. Refrigerate overnight. Sprinkle buttered corn flakes over casserole. Bake at 350° for 45 minutes.
Rinse and drain raisins. Sift flour, baking soda and salt into a bowl. Add remaining ingredients and mix well. Drop by teaspoonful two inches apart on greased cookie sheets (do not use air-bake or Teflon sheets). Bake at 350° for 8 to 10 minutes. Cool. Makes 3 1/2 dozen very thin, lacy cookies.
Clean carrots and slice julienne style. Cook in 2-inches salt water until crisp-tender. Finely dice remaining vegetables and add to cooked carrots.
Cook broccoli according to directions. Drain and set aside. In a saucepan, blend margarine, flour, salt and cheese. Add 1 cup of milk all at once and cook, stirring, until mixture boils. Stir in the broccoli. Pour into greased 1-quart size ovenproof dish. Top with crackers. Bake at 350° for approximately 30 minutes.
Mix water, sugar and yeast in a large jar and let stand 30 minutes. (Be sure it's large enough or it will come over top.) Sift flour into mixing bowl. Add salt, shortening, egg and water mixture. Mix well. Let stand for 2 hours. Roll out, cut out, place on baking sheet and let stand another 2 hours or until rolls rise. Bake at 375° until brown. (You may have to add more flour.)
Beat eggs and brown sugar. Mix all ingredients together and put into baking dish. Bake at 375° for 1 hour.
Mix milk and lemon juice until it gets thick; add pecans, pineapple and Cool Whip. Spread on top pecans and put cherries around it. Refrigerate.
Boil the potatoes and mash them with the oil, lemon juice, salt and crushed garlic. Mix thoroughly. Place half the mixture in a bowl and add tuna fish, mayonnaise and celery. Cover with the rest of the potato mixture. Decorate with hard-boiled eggs and lettuce.
Drain 1 jar artichokes. Saute onion in liquid from artichokes. Beat eggs and add artichokes (both jars) which have been slightly chopped, along with the juice from second jar. To this mixture, add remaining ingredients and sauteed onion. Spray a 7 x 11-inch dish with Pam and bake at 325° for 30 minutes. Cool and cut into squares. Freezes well.
Preheat oven to 350°. In a large bowl, beat sweetened condensed milk, peanut butter, egg and vanilla until smooth. Add biscuit mix; mix well. Chill for 1 hour. Shape into 1-inch balls. Roll in sugar. Place 2-inches apart on ungreased baking sheet. Flatten with fork. Bake 6 to 8 minutes. (Do not overbake.) Cool.
Combine Boursin, carrots, walnuts and flour. Place about 2 ounces of the mixture into the center of each chicken breast and roll up.
Combine eggs and sugar; beat until creamy. Pour in buttermilk, vanilla, margarine and coconut. Mix well. Pour into an uncooked pie shell and bake at 350° for 30 minutes.
I put everything through my meat grinder. Spread on bun halves and freeze until ready to use. Heat in broiler until evenly browned.
Bring ingredients to boil. Add spareribs. Simmer for 45 minutes. Add 1/2 cup pineapple syrup. Thicken with cornstarch. Add pineapple chunks.
Combine dry ingredients with butter until crumbly. Add currants, apricots, sugar and cream. Knead gently. Cut dough in half. Pat each half into a circle and cut into 8 wedges. Brush top with reserved cream and sprinkle lightly with granulated sugar. Bake in 350° oven for approximately 20 minutes and then test for doneness. Makes 16 scones.
Brown meat; add onion, oregano, garlic salt and chili powder. Add tomatoes last. Simmer these ingredients for 20 to 30 minutes. Add 1/2 cup water to keep from drying (more if needed). Add cheese chunks, stirring until melted. Serve warm with nacho chips. Better if chips aren't salted.
Mix white sugar and cinnamon. Roll biscuit fourths in mixture of white sugar and cinnamon. Put in greased 9 x 13-inch pan. Cook white sugar, brown sugar, vanilla ice cream and margarine. Boil 1 minute. Pour over biscuits and bake at 400° for 20 minutes. Let set in pan for 2 minutes. Tip onto aluminum foil covered cookie sheet. Eat and enjoy.
Salt and pepper venison cubes. Brown lightly in 2 tablespoons butter or oil. Put celery and onion in crock-pot. Add browned meat cubes and remaining ingredients. Cover and cook on low for 7 to 12 hours. Serve over noodles or rice.
Combine ingredients. Pour into 2 (9 x 5 x 3-inch) loaf pans. Bake 60 minutes at 350° or until bread is done.
Cook bacon in a large skillet until crisp. Remove bacon; reserve 2 tablespoons drippings in skillet. Crumble bacon and set aside. Cook onion in drippings over medium heat, stirring constantly, until tender. Add okra and cook 5 minutes, stirring constantly. Add corn and remaining ingredients. Cover and simmer 15 minutes, stirring occasionally. Sprinkle with crumbled bacon. Yields 6 to 8 servings.
Mix margarine and sugar, then add bananas and eggs. Beat well. Add flour sifted with soda, and last nuts (optional). Bake in loaf pan at 350 for 40 to 50 minutes.
Cream sugar and margarine until light and fluffy. Add eggs, beating well after each. Add flour and almond extract; spread evenly into greased jelly roll pan (15 x 10 x 1-inch). Using a knife, mark off 24 squares in the surface of the batter. Put 3 or 4 cherries from can of pie filling into the center of each square. Bake at 350° for 25 minutes, or until surface is lightly browned. Remove from oven; immediately dust generously with confectioners sugar. Cool completely and cut.
Put in a medium size pan the cocoa, sugar, milk and oleo. Cook the mixture for 2 minutes after it begins to boil, then take the pan off the stove. Add the oats, vanilla and peanut butter. Beat the mixture until it is cool enough and stiff enough to drop on cookie sheet or wax paper. Makes 2 1/2 to 3 dozen.
Heat oven to 375°. Have two 8-inch square baking dishes ready. Mix beef, bread crumbs, 1/3 of the ketchup, the milk and egg in a large bowl until blended. Pat 1/2 of the mixture into the bottom of one baking dish. Sprinkle with layer of spinach, then cheese. Pat remaining meat mixture on top, then add the rest of the ketchup. Meanwhile, put butter in the other baking dish and place in oven, 1 to 2 minutes until melted. Remove from oven. Cut potatoes in half lengthwise. Dip cut side of potatoes into butter, then press into Parmesan. Place cheese side up in baking dish. Bake meat loaf and potatoes, side by side, 30 to 35 minutes until meat is no longer pink near center and potatoes are tender and golden brown on top. Cut meat loaf into four squares.
*Instead of the alcohol you may substitute a mixture of 1 teaspoon sugar and 4 tablespoons leftover black coffee.
What to do: Mix 1 1/2 cups powdered sugar, 1 cup margarine or butter, 1 teaspoon vanilla and almond extract. Mix in flour, baking soda and cream of tartar. Cover and refrigerate at least 2 hours. Heat oven to 375°. Divide dough into halves. Roll each half 3/16-inch thick on a lightly floured cloth-covered board. Cut into circles. Place on lightly greased sheet and bake until edges are light brown, 7 or 8 minutes.
Cook sugar and milk on high heat until boiling, then turn to medium heat and continue to boil for 7 minutes. Remove from heat and add marshmallow cream and peanut butter. Mix well and pour in pan and let set.
In a mixing bowl, stir dry ingredients together. In small bowl, combine melted butter, eggs, orange rind and orange juice; blend thoroughly. Beat in dry ingredients alternately with yogurt until blended. Pour batter into well-greased 9 x 5-inch loaf pan. Bake at 350° for 1 hour and 15 minutes. Cool on wire rack.
Cream sugar, shortening and eggs. Add milk, vanilla, flour, cocoa and salt. Mix soda with water and add to flour mixture. Drop by teaspoon. Bake at 350° for 8 to 10 minutes.
Combine oats and brown sugar. Blend in butter and syrup. Spread in 8-inch square pan. Bake 10 minutes at 350° (??? minutes in a microwave). Cool
Mix all ingredients except chocolate. Roll into little balls and freeze. Melt chocolate bark and dip balls into the chocolate with a toothpick. Lay on wax paper and let harden.
Pour all ingredients over meat. Use a large enameled roaster if possible. Cover pan with foil. Bake at 300° for 4 hours. Remove the foil and bake an additional 35 to 40 minutes. Baste meat during cooking time. Remove meat from sauce. Cook all of the drippings until thick. Slice on the grain thinly for sandwich buns. Put meat back into sauce and bake for an additional 30 minutes at 350°. Watch so sauce does not burn. Serve on buns.
Mix all ingredients but pretzels and nuts. Add these at 15-minute intervals. Bake at 250° for 1 hour. Stir every 15 or 20 minutes.
Blend cocoa and butter in small bowl. Gradually add 10x sugar alternately with milk and vanilla, beating until smooth. Makes enough to frost 2 cake layers (8-inch).
Cook to soft ball stage (235°) the sugar, cocoa and milk. Cool in ice water while adding margarine and vanilla. Remove from ice water and beat candy until it starts to thicken. Add nuts just before pouring into buttered pan.