HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine sugar, corn syrup, water and salt. Bring to rolling boil. Add peanuts; stir constantly. Cook slowly until mixture reaches 293° on candy thermometer. Remove from heat; add baking soda. Beat rapidly and spread as thin as possible on buttered cookie sheets. When cool enough so that you can work with it (about 5 minutes), pull to stretch and make it even thinner. When cold, break into pieces.
Mix sugar and butter; add eggs 1 at a time. Mix well; stir in 1/4 teaspoon baking soda. Add sour cream, then add one flavor or all three, 1 teaspoon each. Mix 1 cup of flour at a time. Pour into greased and floured Bundt pan. Place in cold oven. Bake at 325° for 1 1/2 hours.
Mix first 6 ingredients. Bake at 325° for 35 minutes. While cake is hot, punch holes in cake. Mix Coco Lopez and Eagle Brand milk. Pour over cake while warm. Frost with Cool Whip and coconut.
Preheat oven to 350°. Spray 9-inch pie plate with nonstick cooking spray. Using the back of a spoon, spread squash over bottom and up sides of plate; set aside.
Have water come to a boil. Put salt in water. This prevents eggs going into your water if shell is cracked. Put lid over pot with eggs. Cut stove to low heat. Let eggs cook for 10 minutes. Eggs will be ready for deviling. Shell eggs. Mash yellow and add the following: mayonnaise, mustard and Texas Pete. Add vinegar and salt. Garnish with green olive and paprika.
Cook broccoli for 5 minutes; drain. Mix all ingredients together in baking pan. Dab with butter and sprinkle 1/4 cup crushed crackers. Bake 30 minutes at 350°.
Melt butter in a bowl. Mix 2 sugars together. Roll out each biscuit into a pencil log. Tie then gently into a knot. Dip them in butter and roll them in the sugar coating them. Place on a cookie sheet. Bake at 350° for approximately 10 to 15 minutes. Do not overbake. After they have cooled, can reheat in microwave. They're great!
In medium saucepan, combine uncooked rice, water, undrained corn, carrots, onion and thyme; bring to a boil. Stir in soup. Transfer to a 2-quart rectangular baking dish. Trim fat from chops. Sprinkle with salt and pepper. Arrange on rice mixture. Cover with foil. Bake at 375° for 20 minutes. Stir together bread crumbs and paprika. Add oleo; toss gently to mix. Remove foil from chops; sprinkle bread crumb mixture over chops. Bake, uncovered, about 20 minutes longer or until chops are done and rice is tender.
Combine all ingredients and heat in oven at 350° for 30 to 40 minutes or in microwave 12 to 14 minutes or until heated through.
Cook and drain broccoli. Add eggs, onion, cheese, and muffin mix. Pour into greased pan. Melt margarine and pour over mixture. Bake for 30 minutes at 400°.
Trim bread. Spray pan with Pam. Arrange 6 slices in 12 x 8 x 2-inch pan. Cover with cheese, then sausage. Cover with other 6 slices of bread. Beat remaining ingredients well and pour over casserole. Cover and refrigerate overnight. Bake at 350° for 45 minutes. Serves 6.
Take love, understanding and comfort and mix well with forgiveness and caring. Sprinkle in some generosity and add a dash of praise. Cover with trust and bake in sunshine. This recipe serves all.
Heat oven to 350°. In medium saucepan, combine chocolate chips and butter. Cook and stir over very low heat until chips are melted and smooth. Add sweetened condensed milk. Mix well. Lightly spoon flour into measuring cup; level off.
If using whole potatoes, wash and peel. In a food processor, fitted with a medium shredding disc, coarsely shred the potatoes. Or you can shred potato with a grater. To prevent darkening, place shredded potatoes in a bowl of cold water immediately after shredding. Rinse potato shreds well and drain. Squeeze potato shreds to remove any excess water.
Mix ingredients and pour into oblong pan or dish. Bake 45 minutes at 350°.
Heat oven to 375°. Combine Crisco, peanut butter, brown sugar and granulated sugar in large bowl. Beat on medium speed with mixer until well blended. Beat in eggs, milk and vanilla. Combine flour, baking soda, and salt. Mix into creamed mixture on low speed until just blended. Form dough into 1 inch balls. Roll in granulated sugar. Place 2 inches apart on ungreased baking sheet. Bake for 8 minutes. Press chocolate kiss into center of each cookie. Return to oven and bake 3 minutes.
Combine ingredients. Delicious sprinkled over baked potatoes, fries, etc.
Cream shortening (butter or margarine or Crisco) and sugar. Add egg. Add dry ingredients alternately with milk. Mix well. Let set covered in refrigerator until it feels thick enough to handle for rolled cookies. Roll out and cut with large, round cutter. Bake at 375° until lightly browned (about 10 minutes).
Wash potatoes well (do not peel); halve and quarter potatoes to make wedges. Place on cookie sheet. Separate potatoes on sheet, skin side down. Melt margarine; pour over potatoes, making sure all are coated. Sprinkle well with seasoned salt, garlic salt and Parmesan cheese. Cook in a 400° oven until potatoes are done.
In medium bowl, stir together 1 tablespoon cornstarch, 2 tablespoons soy sauce, 2 tablespoons sherry, garlic and red pepper until smooth. Add beef; toss to coat well. In small bowl, stir in remaining cornstarch, soy sauce, dry sherry and water until smooth; set aside. In wok or large skillet, heat 1 tablespoon of oil over medium heat. Add pepper; stir-fry 1 minute and remove. Heat remaining 2 tablespoons of oil; add beef and stir-fry 2 to 3 minutes or until brown. Add pepper; restir cornstarch mix and add to wok. Stirring constantly, bring to boil; let simmer until it is done. Serve over rice. Makes 4 to 6 servings.
Cream eggs, 1 1/2 cups sugar and shortening. Add vanilla and beat until well blended. Combine flour, salt and baking soda. Gradually add to creamed mixture. Mix well. Form dough (a teaspoon at a time) into balls. Roll half of each ball in cinnamon/sugar. Place balls, unsugared side down, on ungreased cookie sheets. Bake at 350° for 10 minutes. Do not overbake.
Cook roast until very tender. Break into pieces. Add to pan drippings the remaining ingredients. Simmer 10 to 15 minutes. Refrigerate overnight.
Add water, salt and pepper to vegetables. Cover and simmer for 15 minutes. Do not drain. Make a white sauce with margarine, flour and half and half. Add cheese; stir until melted. Add undrained vegetables. Heat through, but do not boil. Serves 6.
In large bowl, combine first 4 ingredients; set aside. In saucepan, combine last 4 ingredients, stir constantly until it comes to a boil. Pour hot mixture over oat mixture. Drop in small clumps onto waxed paper. Let cool and store.
Cook noodles according to directions; cook broccoli tender-crisp. Drain and coarsely chop. Make white sauce of milk, flour and oleo. Stir seasoning into white sauce; stir cheese into white sauce. In 11 x 7 x 1 1/2-inch casserole, buttered, place 1/2 noodles; cover with turkey and 2/3 amount of broccoli. Pour half of cheese sauce over noodles and turkey. Cover with remaining noodles; press remaining broccoli flowerets into noodles. Pour over remaining cheese sauce; sprinkle with almonds. Bake at 350° for 30 minutes.
Heat oven to 350°. Melt butter. Stir in seasoned salt and Worcestershire sauce. Add cereal and nuts. Bake at 350° for 20 to 25 minutes.
Let butter and cream cheese soften. Mix butter, cream cheese and vanilla in a separate bowl. Mix instant pudding (follow box directions) and add sugar. Combine both mixtures and fold in Cool Whip. Crush Oreo cookies and layer with mixture. Blend some Oreo cookies (about 8) and layer on top for dirt look. Add gummy worms and fake flowers.
Mix broccoli, rice, onion and celery. Mix soups and Cheez Whiz; pour over broccoli. Mix well. Top with cheese. Bake at 400° for 20 minutes, until hot and cheese is melted.
Mix together in casserole dish the green beans and the soup. Top with Funyuns. Bake for 20 minutes at 375°.
Combine apricots, coconut and nuts in a large mixing bowl; add condensed milk, mixing well. Shape into 1-inch balls and roll each in powdered sugar. Yield: About 9 dozen.
Mix soup with hamburger. Put Tater Tots on top. Bake until Tots are done, around 20 minutes.
Cream butter and sugar. Add beaten eggs. Mix. Sift together all dry ingredients and add to creamed mixture alternately with coffee. Add thinly sliced apples and raisins. Set in oven preheated to 375° for 15 minutes. Then turn to 350° and bake 1 hour. Bake in loaf pan.
Brown ground chuck and onion together; drain. Add taco mix and Ro-Tel tomatoes; simmer. Cook rice as directed on package. Layer rice, meat, rice and meat. Mix soup and milk. Pour over top. Bake at 350° for about 30 minutes.
Season	round steak with salt and pepper. Cut into serving pieces and place in crock-pot with sliced onion which has been separated into rings. Add potatoes, green beans and garlic. Top with	soup and tomatoes. Cover and cook on Low for 8 to 10	hours or High for 4 to 5 hours. Remove cover during last half hour if too much liquid has collected.
Put eggs and red beets in container. Add more sugar and vinegar, if needed. Make sure eggs are covered with juice. Cover with lid.
Sprinkle pie shells with chopped nuts and bake. Cool before adding filling. Cream the cream cheese and sugar together. Prepare Dream Whip as directed. Add to cream cheese and sugar mixture. Mix well. Pour in cooled pie shell and top with blueberries and chill.
Place the meat in a large kettle and add the water. Bring to a boil. Skim off any scum. Add the salt and reduce the heat. Simmer about 2 hours. Add the carrots, turnip, celery, onion and scallions. Sprinkle with the pepper and bring to a boil again. Reduce the heat and simmer another hour. Remove the meat; cut into pieces and return to the soup. Remove the cloves. Serve piping hot.
Add ingredients in order listed to a large mixer bowl. Blend 30 seconds on lowest speed. Scrape sides of bowl. Beat 3 minutes at medium speed, scraping sides. Grease a Bundt pan well. Pour batter and bake at 350° for 55 minutes.
Preheat oven to 325°. Spread almonds on baking sheet and bake 12 to 14 minutes until lightly toasted. Stir together flour, sugar, baking powder, baking soda and salt. Whisk eggs, egg whites and vanilla and add to dry ingredients; mix until smooth.
Mix flour and lard (usual method, I use my fingers rather than knives). Beat egg, vinegar and milk and add to flour and lard mixture. It rolls out perfect.
Grate cabbage in a medium bowl. Add beans including sauce. Combine mayonnaise and vinegar; add to cabbage and beans. Mix well.
Combine all ingredients and toss well. Serve on salad plates. Serves 6 to 8.
Combine meat, chopped onions, eggs, breadcrumbs and spices. Shape into Frikadeller (burgers) and fry in pan until pretty dark. Should be crusty on outside and well done on the inside.
Bake at 350° for 14 to 20 minutes. Frost when cool.
Measure and sift together the flour, cream of tartar and baking soda. Beat together until fluffy the butter, shortening, sugar, brown sugar, egg and vanilla. Gradually add in dry ingredients. Blend in walnuts. Form dough into small balls about the size of walnuts. Dip in water, then in sugar. Bake at 375° for 15 minutes on cookie sheet, 2 inches apart.
Melt margarine in casserole bowl; add 1 cup rice. Add chicken. Add Lipton soup mix and water; add chicken soup and water. Add Veg-All next. Top with grated cheese. Bake at 350° for 1 1/2 hours. Can be stored before serving. Can serve as a meat dish. Very good.
Peel and slice potatoes. Boil salted water. Add potatoes. Cook about 15 minutes. Drain. Cover with milk. Add butter, salt and pepper. Simmer. Pair up with toasted cheese sandwiches for a great meal on the day of the first snow of the year.
Cream together shortening and sugar. Beat in egg; add vanilla and blend well. Add dry ingredients and mix with creamed mixture. Form into balls the size of a walnut. Place on cookie sheet and press down with fork dipped in sugar. You can top with a half pecan or cherry if you wish. Bake at 375° for 10 minutes.
Combine all ingredients except egg and green onions. Bring to the boil over high heat until slightly thickened. Gradually pour in the egg, stirring constantly in one direction. Remove from heat; stir in green onions. Garnish with additional onions as desired. Serve immediately. Makes 4 to 6 servings.
Mix all ingredients well. Pour into serving dish and garnish with celery leaves and orange slices.
Mix well, pour into greased 13 x 9-inch Pyrex dish. Bake for 1 hour on 350°.
Heat garlic with oil in large skillet over medium-high heat; discard garlic. Cook broccoli, zucchini and mushrooms in oil until almost tender-crisp. Add tomatoes and parsley; cook one minute longer. Remove vegetables; set aside. Place mayonnaise in same skillet; stir in milk, cheese and pepper. Cook over medium heat, stirring until smooth. Add rice; toss to coat. Stir in reserved vegetables; heat through. Serve immediately. Makes 6 servings.
Measure dry ingredients into large bowl. Add soup and shortening. Beat at medium speed for 2 minutes. Add eggs and water; beat 2 minutes more. Bake at 350° for 35 to 40 minutes for 8 or 9-inch pans, 1 hour for tube pan. Can add raisins or nuts.
Mix all ingredients and pour into 4 oiled loaf pans. Bake at 325° for 1 hour and 25 minutes.
Mix all ingredients and pour into a greased 9-inch pie plate. Bake at 350° for 45 minutes. Let set 10 minutes before slicing.
Melt candy in double boiler. Pour into Cool Whip. Mix well. Pour into crust and refrigerate.
Drain pineapple. Put in bowl. Add sour cream and pudding mixes. Stir together until all mixed. Pour into crust and chill for at least 1 hour.
Cream white sugar and butter. Add milk; blend well. Add flour, cinnamon and soda; mix well. Stir in nuts. Pour batter in greased cake pan (9 to 10-inch square).
Brown ground beef with diced peppers and onion. Drain well. Place ground beef mixture in crock-pot; sprinkle gravy mix over ground beef mixture. Toss diced potatoes with melted butter to coat and add to crock-pot; add whole kernel corn and creamed corn. Salt and pepper to taste. Cover and cook on low for 7 to 9 hours. Taste and adjust seasonings. Serves 4 to 6.
Microwave milk and chocolate on High for 2 minutes. Stir in vanilla and pecans. Pour into buttered square dish. Chill and cut into squares.
Combine peaches and 1 cup sugar in saucepan, mix well and cook 5 minutes. Add remaining 1/2 cup sugar and cook 15 minutes longer. Put into hot sterilized jar and seal.
Mix ingredients and bake in small casserole dish at 350° for 30 to 45 minutes. Serve with tortilla chips.
Mix the Eagle Brand milk and milk until blended. Add pudding and beat until creamy. Blend in Cool Whip. Layer pudding, bananas and wafers in a 13 x 9-inch Pyrex dish. Refrigerate.
Sift the dry ingredients with the flour. Mix in shortening as for pie crust. Add the buttermilk and unbeaten eggs. Bake.
Mix all ingredients by hand. Divide into 3 parts and roll into 6-inch rolls. Wrap in Handi-wrap. Refrigerate for 24 hours. Unwrap and put in broiler pan. Bake at 300° for 1 hour. Refrigerate or put in freezer.
Peel and slice potatoes 1/4 inch thick. Put to boil in water with 1/2 tsp. salt. Cook until tender, but not mushy. In a separate pot, melt margarine and add shrimp. Saute for 10 minutes; add green onions and cook for 5 minutes more. Add mushroom soup and heat until bubbly. Lower heat and add cheese, cut up in chunks. Put one layer of potatoes in dish and 1/2 of the shrimp mixture. Repeat layers. Bake until heated through at 350 degrees. Serves 6.
Wash and sort beans. Cover beans with water. Add onions and celery. Bring to boil. Add ham, tomatoes, salt, pepper and sugar. Cook slowly about 2 1/2 to 3 hours. Add water as needed. Great with cornbread.
Split rolls open; peel lid aside. On bottom, place chopped ham and Swiss cheese. Replace lid. Top with dressing.
Brown ground beef. Boil noodles until soft. Add sauce to meat and heat. Layer noodles and sauce in pan. Sprinkle with cheese. Heat in 450° oven. Serve with garlic bread.
Preheat oven to 375°. Melt butter. Meanwhile, on a piece of waxed paper, combine bread crumbs, cheese, basil, oregano, garlic salt and salt. Dip chicken into butter, then roll in crumbs to coat. Place skin-side up in ungreased baking dish. Bake 50 to 60 minutes or until golden brown. Add wine, onion and parsley to remaining melted butter (about 1/2 cup). When chicken is golden, pour sauce all over. Bake 3 to 5 more minutes.
Drain corn. Heat oil. Add corn and pepper and saute for 3 minutes in heavy 10 or 12-inch skillet. Remove from heat. Add other ingredients and cook in covered skillet over medium heat for 20 minutes. Serves 6.
Preheat oven. Combine the whole kernel corn, cream-style corn, sour cream, melted butter, eggs and muffin mix. Mix well and pour into Dutch oven. Bake for 35 to 45 minutes until done. Should be firm to the touch. Top with Cheddar cheese and let it melt.
Trim fat from chops. In a large heavy skillet over medium heat render the fat. Add chops. Turn once and brown well. Layer onion, then potatoes on top. Sprinkle with salt and pepper. Add water and bring to a boil. Reduce heat. Cover and add more water if needed. Simmer about 30 minutes. Serve from skillet.
Place oleo, peanut butter and vanilla in square 10 x 10-inch size microwave dish. Heat on High for 3 minutes. Mix in 4 cups of powdered sugar; mix well. Refrigerate at least 20 minutes. Cut. Doesn't have to be refrigerated to keep.
Makes its own crust. Mix in order given. Pour into 10-inch greased pan. Bake for 45 minutes at 350°.
Combine cocoa, sugar and salt in a large saucepan (3-quart size). Add milk gradually; mix thoroughly. Bring to a "bubbly" boil on high heat, stirring constantly. Cook to soft ball stage. Remove from heat. Add butter and vanilla. Let cool and beat until it thickens and loses gloss. Quickly pour and spread in buttered pan. Cut in squares.
Combine melted margarine with sugar and milk in a large heavy saucepan. Cook and stir constantly until boiling rapidly. Stir at a rapid boil for 5 minutes. Remove from heat and add chips, marshmallow cream and peanut butter. Beat well with spoon. Spread on large greased sheet and cool before cutting. Timing is important!
Mix first 5 ingredients well, then add pecans. Chill in long roll, then slice thin. Bake on ungreased pan at 350° for 7 to 10 minutes.
Combine sugar and syrup in a 3-quart saucepan. Cook over moderate heat, stirring often until it comes to a boil. Remove from heat. Stir in peanut butter. Add cereal and blend well. Press in a 9 x 13-inch pan (greased). Melt bits together over hot water (not boiling). Blend and spread over mixture. Cool; cut into squares.
Preheat oven to 350°. Grease cookie sheets. Place all ingredients in a large bowl and beat together. Add more juice or flour, depending on the consistency of dough. Roll dough into a ball. Divide into 4 parts. On a floured board roll out each section to about 1/8 inch thick. Using a round biscuit or cookie cutter, cut 3 inch circles. Place 1/2 to 2/3 tsp. of filling in the center of each circle. To shape into triangle, bring up right and left sides to meet at the center above filling. Bring top flap down to the center and pinch edges tightly together. Place on cookie sheet about 1 inch apart. Bake 20 minutes.
Wash peppers and remove seeds and cook 5 minutes in boiling water; drain. Cook chicken livers, bacon, onion, celery and garlic until tender. Add mushrooms, rice and seasonings. Stuff peppers. Arrange in baking pan; seal and freeze.
Bake cake according to the package (9 x 13-inch pan). While cake is warm, poke many holes. Pour can of milk over the cake. Pour topping sauce over the cake. Refrigerate until cool. Spread Cool Whip evenly over caramel and top with crushed Heath bars.
Brown ground beef and onions. Drain. Stir in seasonings. Add tomatoes, mushroom soup and rice. Mix well. Simmer 5 minutes, stirring occasionally. Top with cheese. Replace top and simmer 2 to 3 minutes or until cheese melts.
Spread apples in 8 x 8-inch pan. Sprinkle lemon juice on apples. Combine cornstarch and sugar and sprinkle on apples. Combine dry ingredients. Add melted butter and mix until crumbly. Sprinkle crumb mixture on apples. Bake in moderate oven, 350°, for 30 minutes.
Combine ground beef, sausage and onion in a heavy pan. Cook until beef is browned, stirring to crumble meat. Drain off fat. Drain pinto beans, reserving liquid. Add liquid to meat mixture, stir in remaining ingredients except beans. Add about 1/2 water if needed. Cover and simmer 35 to 40 minutes. Add beans and cook additional 15 minutes.
Beat with mixer on high 1 1/2 minutes until smooth. Grease pie tin. Bake in moderate oven until knife comes out clean.
Mix pretzels, pecans, 1/2 c. sugar and melted butter; press into a 7 by 11 inch baking pan, bake at 350° for 8 to 10 minutes. Beat cream cheese and 3/4 c. sugar till fluffy. Fold in cool whip and spread over cooled crust. Chill in refrigerator. Dissolve gelatin in 1 c. boiling water. Stir in strawberries and drained pineapple.	Pour mixture over cream cheese layer and chill.
Spread bean dip in bottom of dish. Spread avocado (mashed) on bean dip. Spread sour cream/taco seasoning on avocado. Sprinkle grated cheese on sour cream. Chill the 4 layers.
*Sprinkle remaining onions over casserole during last 5 minutes for crunchy topping.
Cream oleo and sugar; add egg, molasses and pineapple. Mix well. Add flour, baking soda and spices. Fold in coconut and walnuts. Drop on lightly greased cookie sheet. Brush with reserved pineapple juice and sprinkle with sugar. Bake at 350° for 15 to 18 minutes.
Heat oven to 375°. Mix sugars, margarine, shortening, egg and vanilla. Stir in remaining ingredients. Drop dough by teaspoon, about 2 inches apart, onto ungreased cookie sheet. Bake for 8 to 10 minutes. Cool slightly and serve.
Stick the cloves in the orange and roast in fireplace or bake in oven. Put small quantities of spices in a pan with water and boil. Heat the wine, but do not boil. Add sugar, juice and lemon. Leave on stove for 10 minutes. Strain and add nutmeg. Serve piping hot.
Combine 1 cup of water and first 3 ingredients in saucepan and bring to boil. Add flour all at once. Beat over low heat until mixture leaves sides of pan (does not separate, about 1 minute). Remove from heat and continue beating to cool mixture (2 minutes). Add eggs, beating after each and continue until mixture has sheen. Stir in cheese. Spoon into buttered pan in shape of circle. Bake at 375° for 40 minutes or until puffed and golden. Serve while warm.
Mix shortening and cornstarch until creamy. Add dishwashing detergent and mix. Add food coloring and mix until color is even. The detergent keeps the food coloring from staining the skin and clothes.
Sprinkle soup mix into buttered 2-quart casserole. Sprinkle rice over soup mix. Add pheasant pieces. Dilute soup with milk and pour over pheasant. Cover, bake in 350° oven for 1 hour and 15 minutes. Uncover, sprinkle with onion rings. Cook 15 minutes longer. Serves 6.
Combine all ingredients. Heat over medium heat, stirring often, until heated through (180°). Remove from direct heat. Yields 1 gallon.
Toss together cracker crumbs, margarine and curry powder. Grease an 11 x 16-inch pan and line with 3/4 of mixture. Layer onion and then shredded cheese on top of crust.
In a large bowl, mix Ricotta cheese, 1 cup Mozzarella cheese, egg, spinach, oregano, salt and pepper.
In saucepan, bring the water and 1/2 teaspoon salt to boiling. Add cabbage and onion. Cook, covered, until crisp-tender, 7 to 10 minutes. Drain, reserving cooking liquid. Add enough water to cooking liquid to make 3/4 cup.
Mix oleo and sugar. Add egg. Stir in flour and baking powder. Spread in ungreased 9 x 13-inch pan. Bake at 350° for 25 to 30 minutes (until lightly browned). While hot, sprinkle with 1 cup chocolate chips. Let melt. Spread and sprinkle with chopped walnuts.
Mix vanilla instant pudding mix with crushed pineapple and milk. Let set in refrigerator for 15 minutes.
Cook sauce slowly. Add hamburger or meatballs, after frying, to sauce. Cook for 1 hour or more. Serves 12 people.
Sift together flour, sugar, baking powder, baking soda and salt. Discard 2 tablespoons of pineapple syrup and mix remaining syrup and pineapple with melted butter and egg. Stir into dry ingredients until just moistened. Stir in pecans and cranberries.