HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook sugar, syrup and water until the syrup is hard when tested in cool water (hard crack stage). I usually tap it on the side of the cup I am testing it in.
Brown sausage and drain thoroughly. Place all ingredients in a slow cooker on medium setting. Stir periodically. When cheese is melted and all ingredients blended, dip is ready. Serve with chips.
In skillet, cook bacon until about half done. Remove bacon and drain all but 2 tablespoons of fat. Add onions and cook until soft, not browned. Add remaining ingredients. Pour into a greased 2 quart casserole.	Arrange bacon strips on top. Bake uncovered at 350° for 30 to 35 minutes.
Beat just until well moistened. Dip vegetables in batter. Fry a few at a time. Stir once to separate. Drain on paper towels. Salt to taste if needed. Vegetables suggested are: okra, summer squash, yellow squash, zucchini, or anything you want to experiment with.
Beat eggs, yolks and sugar for 12 minutes at highest speed. Reduce speed and add Amaretto, fold in crushed macaroons and whipped cream. Pour into 2-quart souffle dish. Chill.
Mix together in a large bowl the cabbage, green pepper, onion, sugar and carrots. Boil together the vinegar, oil and salt. Pour over cabbage mixture and mix well. Marinate a few hours.
Boil chicken; debone and cut up. Reserve 1 cup of broth; set aside. Boil noodles as directed. In a saucepan, combine cooked noodles, chicken, cheese, hot sauce and broth. Heat on low until cheese is melted.
Combine sauce ingredients. Pour into skillet along with green onions. Toss until ingredients are mixed and heated through.
In a saucepan, bring to a boil the soda. Remove from heat. Stir in gelatin until dissolved. Stir in strawberries. Pour into jars or plastic containers. Cover and refrigerate up to 3 weeks. Do not freeze. Makes 1 3/4 cups.
Brown pork chops, then add remaining ingredients. Cover and simmer for 45 minutes to 1 hour until fork-tender.
Put dry rice in shallow baking pan with melted butter on top. Pour over this the can of chicken broth. Close tightly and leave for 1 hour. At end of 1 hour, lay chicken on the top of the rice and pour over this the can of cream of celery soup diluted with 1/2 can water. Cook at 350° for 1 1/2 hours.
Grate cheese. Mix with other ingredients. Form into large ball. Wrap in wax paper. Let sit 1 to 2 hours. Form into small balls. Bake at 350° until brown, 10 to 12 minutes.
Combine all ingredients in microwave-safe dish. Microwave on High for 8 minutes. Remove; stir and test squash for tenderness. May need to microwave an additional 5 minutes.
Add eggs, vinegar and water together. Cut with pastry blender. Roll out between wax paper.
Mix all ingredients well. Let sit overnight or at least 2 hours. Great for veggies.
Heat oven to 375°. In skillet, brown ground beef over medium heat; drain. Stir in taco seasoning; spoon mixture evenly over baked crust. Combine eggs, green pepper and onions; pour over meat. Sprinkle with 1/2 of shredded cheese. Spoon on salsa and add remaining cheese. Bake at 375° for 10 to 12 minutes. Cool 5 minutes. Slice and enjoy. Serves 6 to 8.
Mix ingredients well; put in baking dish. Add topping. Bake for 25 minutes at 350°.
Mix the flour and sugar. Add eggs. Add milk slowly, then add vanilla. After mixing all up, add 7 ounce can or package of coconut. Pour into 10-inch pie plate and cook at 350° for 30 to 40 minutes.
Put all ingredients in blender and mix. Add jalapenos according to how hot your taste buds will stand.
Mix oil and sugar; add eggs, one at a time. Fold in apples and pecans. Sift all dry ingredients together and add by small amounts.
Pound chicken breasts out to 1/4-inch thick. Wrap each breast around 1 slice of ham and slice of cheese. Secure ends with a toothpick. Roll each secured chicken breast in potato chips. In skillet, lightly brown in butter. Place in a casserole dish. Mix soup, sour cream, sherry and mushrooms. Pour sauce over chicken, cover and bake at 350° for 40 minutes. Serve with rice.
Melt butter in dish. Beat other ingredients together; pour fruit on top. Bake 35 minutes at 400°.
Dissolve jello in boiling water, add whole cranberry sauce, crushed pineapple, pecans and celery. Pour in large Pyrex dish and gel.
Dice green peppers. Cover with water and boil until tender, approximately 15 minutes. Drain. Add drained chopped tomatoes. Add beef (torn into strips). Heat through. Add cheese and heat over low heat until cheese melts. Serve on hamburger buns or on toasted bread.
Put oil in frying pan. Let oil get hot. Just put steak in oil until steak gets light brown on both sides. Put steak and oil in baking pan, then add 2 1/2 cups water, Lipton onion soup mix and 1 can of soup. Put top on. Cook at 350° for about 2 1/2 hours. If it gets dry, add a can of soup. When done, take out meat and mix the sauce. Put on potatoes.
Soak potatoes and onions in water as directed on their packages, several hours in advance. Brown the pork on bottom of kettle until most of the grease is fried out. Then add potatoes and onions. Cook 10 minutes. Put in water and milk. Just before chowder comes to a boil, season with salt and plenty of black pepper. Serves 2 to 3.
Heat 1/4-inch oil in skillet on stove top on medium-low. Open the roll of muffins and poke a hole in the center of each one with a knife. This will give them the shape of a donut. Place them in the skillet and brown each side until they are fully cooked. Have bowls of assorted sugars ready and roll the donuts in the sugar as soon as they come out of the skillet. Best if served warm.
Combine oil and sugar; mix well. Sift half the dry ingredients into sugar mixture. Blend. Sift remaining dry ingredients alternately with eggs, one at a time, into mixture, mixing well each time. Add carrots and mix well. Pour into lightly oiled 10-inch tube pan. Bake at 325° for about 1 hour and 10 minutes.
Mix in mixer for 2 minutes. Pour in Bundt pan or 13 x 9 x 2-inch pan and bake at 350° for 30 to 35 minutes.
In a 1-quart saucepan over medium heat, bring mixture to a boil. Reduce heat to low. Simmer 10 minutes. Makes 1 3/4 cups.
Peel peaches and slice into bowl. Add strawberries and blueberries. Sprinkle with sugar as desired. Sprinkle with liqueur. Let stand 1 hour. Just before serving, slice banana into fruit mixture. Spoon into dessert glasses. Blend pudding and milk; pour over fruit.
Cook cabbage until limp and easy to roll, but not mushy. Cook rice. Mix raw ground beef with rice. Season with salt and pepper. Use large cabbage leaf. Roll ground beef and rice mixture in cabbage as a blanket, tucking in sides. In large saucepan, pour tomato juice and add raw bacon strips. Add stuffed cabbage. Cook on medium heat 2 1/2 hours.
Combine one-third of the berries and 3/4 cup apple juice concentrate in a blender container. Cover and blend until smooth. Pour into large pitcher and slowly stir in 1 2/3 cups carbonated water. Repeat twice with remaining ingredients. Makes 12 servings.
Beat egg whites with salt and vanilla until stiff. Gradually add sugar until stiff peaks form. Fold in coconut. Drop by teaspoonfuls onto greased cookie sheet. Bake at 325° for 20 minutes. Makes 1 1/2 dozen.
Combine all ingredients in baking dish. T op with cheese. Microwave on High for 5 to 7 minutes.
Cream butter and sugar together. Add egg yolks 1 at a time. Beat egg whites until very stiff (set aside). Combine flour and baking powder. Add flour mixture with milk and mix well. Add vanilla and nutmeg. Fold in egg whites with rubber spatula gently but firmly. Pour into a greased 9 x 5 loaf pan. Bake at 350° for 45 minutes or until cake is done.
Blend soups and broth (part milk can be used). Stir in processed cheese. Mix with spaghetti, turkey and mushrooms. Pour into greased, shallow baking dish (9 x 13-inch). Sprinkle top with Parmesan cheese and paprika. Bake in a 350° oven until bubbly and browned for 30 minutes. Serves 8 to 10.
Saute the onion, green pepper and sausage. Mix in casserole the beans, catsup, mustard and sugar. Add sauteed mixture and bake at 400° for 35 to 40 minutes.
Brown well and chop up the ground beef; add catsup and chili. Fry tortillas to desired stiffness.
Preheat oven to 325°. Generously grease four baking pans. Stir flour, baking soda and salt in a medium bowl; set aside. Beat sugar, oil and eggs in a large mixing bowl until blended. Add bananas and beat until well blended. At low speed, beat in flour mixture just until moistened. Stir in chocolate chips. Pour into baking pans. Bake 45 to 50 minutes, until a wooden pick inserted in the center comes out clean. Cool in pans for 10 minutes, then remove.
Preheat oven to 400°. Grease a 2-quart baking dish. Saute onion in butter until transparent. Remove from heat. Stir in pimento, green chiles and green onion. Crush 4 cups of chips to make about 2 to 2 1/2 cups. Reserve 1 cup. Line bottom of baking dish with half the crushed chips. Carefully spread half the chili over chips. Layer half the cheese (pressing down slightly) and half the onion mixture. Repeat layers. Garnish with remaining corn chips. Bake 20 to 25 minutes. Serves 6 to 8.
Mix greens and vegetables together. Add lemon juice and salt. Cover and set in refrigerator for 5 minutes.
Mix in order given, using 1 cup cheese in mix and 1 cup on top. Bake at 350° for 45 minutes. Bake in iron skillet or teflon pan.
Mix all ingredients and put in 13 x 9-inch pan. Sprinkle with 1 1/2 cups butter and 1/2 cup nuts. Bake at 350° for 50 to 60 minutes.
In a heavy saucepan, combine orange and pineapple juices, sugar, egg and 1 tablespoon of lemon juice. Bring to a boil over medium-high heat, stirring constantly. Remove from heat and cool completely. When cool, fold in the whipped cream. In a large serving bowl, toss apples with remaining lemon juice. Add the bananas and grapes. Add the whipped cream mixture and stir to coat; refrigerate. Fold in pecans just before serving. Yields 20 servings.
Divide eggs. Use yolks in batter. Beat egg whites and add last. Bake at 350° for 30 to 35 minutes.
In a saucepan, combine all ingredients. Cover and simmer for 15 to 20 minutes or until beans are tender. Yield: 4 servings.
Dissolve gelatin in boiling water. Drain blueberries and pineapple; reserve juices. Add water to juices to equal 1 cup. Add juices and water to gelatin. Stir in blueberries and pineapple; pour in 2-quart shallow pan. Chill in refrigerator until firm. Blend cream cheese, sugar, sour cream and vanilla. Spread over firm gelatin mixture. Sprinkle with pecans and chill until ready to serve. Yields 10 to 12 servings.
Cook noodles according to package; drain and add tuna, soup, milk and seasonings. Sprinkle with bread crumbs and bake at 350° for 25 minutes.
Butter or spray Pam on the interior of 2-quart casserole. Fry sausage to brown and drain off as much fat as possible. Grate cheese. Beat milk and eggs together. Butter all bread and trim off crusts.
In oil, soften peppers and onion. When soft add paprika, salt and pepper. Blend well. Add chicken top with water, just covering chicken. Simmer for 45 minutes. Serve with rice or potatoes.
Toss stuffing with the melted margarine. Put	half of this mixture in sprayed Pyrex dish (9 x 13-inch). Add a layer of cut up chicken. Mix soups, sour cream and water chestnuts. Pour this mixture over layer of chicken. Add rest of dressing on top, then add chicken broth.	Cook at 350° for 30	to 40 minutes.
Mix and bake in greased 9 x 13-inch pan at 350° for 12 minutes. Cool a few minutes then ice with a thin white or chocolate icing and cut in squares. Quick cookies!
Combine pie filling with 2/3 cup sugar and 1/4 cup water in saucepan. Mix in 3 egg yolks. Add remaining 2 cups water. Cook and stir to full boil (about 5 minutes, stirring constantly). Cool about five minutes. Add lemon juice and butter and fold into beaten egg whites. Line spring mold pan with lady fingers (single). Place on bottom first, then stand around sides. Add layer of filling, layer of fingers, etc. ending with fingers on top. Place in refrigerator until ready to serve. (This much can be done the day before.) When you are ready to serve, top with whipped cream.
Steam and drain broccoli; set aside. Mix together cheese, egg, diced onion, soup and mushrooms. Spread broccoli in bottom of medium baking dish. Spread ingredients over broccoli. Top with crushed Ritz crackers that have been mixed in melted butter. Do not pack topping. Sprinkle it on. Bake at 350° for 20 to 25 minutes, until crackers are light golden brown. Serves 4 to 6.
Cook squash in a small amount of boiling, salted water until tender. Drain. Saute onion in oleo; add squash, stirring to mix. Spoon mixture into a lightly greased 1 quart casserole. Top with eggs, cheese and corn chips. Bake at 350° about 15 minutes or until cheese melts.
Let Jell-O set in a 9 x 13-inch pan. When set, add 6 sliced bananas and crushed pineapple, well drained. Cook pineapple juice, eggs, flour and sugar until thick, then add cream cheese; beat until smooth. Cool and fold in Cool Whip. Spread over well set Jell-O.
Heat oven to 300°. In bowl, combine graham cracker crumbs, cocoa, sugar and butter. Press evenly onto bottom of a 9-inch spring-form pan (may substitute a 9-inch round 3-inch deep cake pan, greased with Crisco). Beat cream cheese until fluffy. Add milk and beat until smooth. Add eggs and vanilla. Mix well.
In skillet, melt butter. Saute onion and pepper in butter. Remove and set aside. Brown ground meats in skillet. Add soup, sauces and ketchup. Add pepper, onion and seasonings. Simmer for 20 minutes.
Mix ingredients in order given, gradually adding flour until dough is not sticky. Knead 10 minutes. Let dough rest 20 minutes; shape into a ball. Let rise 1 hour. Shape into rolls or bread loaves. Let rise. Bake at 350° for 25 to 30 minutes or until golden brown.
Mix all ingredients and sprinkle dry Jell-O over Cool Whip and cottage cheese; mix well.
Cream together sugar, brown sugar and peanut butter. Add vanilla and egg; mix. Add baking powder, soda and flour; mix well. Cut miniature Snickers in 1/2. Wrap dough around each, forming a ball. Place on ungreased cookie sheet. Cookies will flatten as they bake; with candy bar as center filling. Bake at 350° for 12 to 18 minutes or until golden brown.
Thaw spinach. Combine with onion, soup and cheese. Place in a greased 1-quart casserole. Combine dressing and butter; spread on spinach mixture. Bake at 350° for 45 minutes. Yields 4 to 6 servings.
Mix persimmon pulp, beaten eggs and milk. Sift dry ingredients together, then pour into the liquid mixture. Stir in melted butter. Pour into the shallow pan. Bake about 1 hour at 300° to 325°.
Combine in bowl and let stand 3 to 4 minutes the All-Bran or Fiber One and milk. In another bowl, put the dry ingredients: flour, sugar, chocolate chips, baking powder and salt. Add to the All-Bran and milk mixture the bananas, egg whites and oil. Add dry ingredients to liquid ingredients and mix. Spoon into muffin cups 3/4 full. Bake 20 to 25 minutes at 400°.
Preheat oven to 375°. Sift dry ingredients together. With pastry blender or 2 knives, cut butter into dry ingredients. Add beaten egg; mix. (If dough is too dry for spreading, add a little cold milk or orange juice.) Spread dough on bottom and sides of 9-inch buttered pie plate. Peel peaches; cut in slices and place over the dough (if plums are used, do not peel). Sprinkle top of cake with brown sugar; dot with butter. Bake until cake is golden brown on bottom and fruit is soft, about 20 to 30 minutes.
Drain pineapple, reserving 3 tablespoons of juice. Combine sugar and flour and stir in reserved juice. Add cheese and pineapple. Stir well.
Cut up chicken and celery. Put in large pan of water. Bring to boil. Cook until done. Take chicken out. Cook and debone. Set chicken aside. Roll biscuits out. Cut each biscuit up after rolling out. Add one at a time to boiling broth. Simmer 20 minutes. Then add cut up chicken. Simmer 10 minutes. Ready to eat.
Mix minced peppers, sugar and vinegar in a saucepan. Bring to boil; boil 6 minutes. Add Certo, boil 3 minutes and remove from heat. Stir 3 to 5 minutes and fill jelly glasses.
Mix together all but last three ingredients and put into casserole. Then melt butter or margarine, add corn flakes and slivered almonds. Pour over top and bake in oven 30 to 35 minutes at 350°. Serves approximately 5 to 6.
Put pineapple in large baking dish. Mix flour, sugar and cheese. Sprinkle on pineapple. Mix crackers and butter and sprinkle over top. Bake at 325° for about 30 minutes or until hot and bubbly.
Put all ingredients together and put in crock-pot or use microwave. Heat until cheese melts. Add milk to keep from thickening too much. Serves a crowd. Serve with nachos, bread sticks or veggies.
Preheat oven to 350°. Grease 9 x 13-inch baking dish. Melt butter in large skillet and brown chicken. Transfer to prepared dish. Combine sour cream, Blue cheese, Lea & Perrins and garlic in bowl. Add white pepper to taste. Spoon over chicken. Bake 45 minutes. Sprinkle with parsley and serve over rice or noodles. Serves 8.
Drop tomatoes into boiling water for 1 full minute. Peel, seed and chop. Put in large bowl with the olive oil, garlic slices, basil leaves, salt to taste and lots of red pepper flakes. Cover with Saran Wrap and let set for a couple of hours, then remove garlic. Cook the linguini, drain and toss with cold tomato mixture, some Parmesan cheese and serve immediately.
Mix butter, sugar and egg. Add flour and milk. Roll 1/8-inch thick. Cut into cakes and bake at 350° until golden brown.
Mix together and add eggs one at a time, beating well after each addition. Pour into greased and floured tube pan and bake at 325° for 1 hour.
Remove skin and bones from chicken. Cut meat into thin strips. Sprinkle with seasonings. Saute chicken in oil 1 to 2 minutes. Add onion, green peppers, celery and 1/2 cup broth. Cover; steam for 2 minutes. Blend remaining broth with cornstarch and soy sauce. Stir into chicken mixture. Add tomatoes; cook and stir 2 minutes or until sauce is slightly thickened. Serve over beds of fluffy rice. Makes 6 servings.
Cream butter, honey and eggs in a separate bowl. Blend dry ingredients and add to creamed mixture. Blend and add raisins, nuts etc. Bake on ungreased cookie sheet at 350° for 8 to 10 minutes. Flatten cookies if necessary.
Cook broccoli according to package directions (omitting salt). Drain well. Saute onion and green pepper in butter. Add broccoli and remaining ingredients. Cook on medium heat until cheese melts, stirring often. Serve. Makes 5 1/2 cups.
Put cheese out at room temperature to get soft. Blend all ingredients except only use half of the nuts. Roll the cheese ball in the extra chopped nuts. Before serving, let the cheese ball sit out so it will spread smoother on crackers.
Melt butter in frypan. Beat egg with sugar and add to butter. Stir. Add dates and cook for 5 minutes (stir). Add nuts and 2 cups of Krispies and vanilla. Mix well. Chill. Make into balls and roll in coconut. Keep in refrigerator until serving.
Mix all ingredients. Top with bacon. Bake at 350° for 2 1/2 hours, uncovered.
Combine all the ingredients and refrigerate overnight. Serve with crackers or in hollowed pumpernickel loaf. Use the bread from the loaf (cut in 1-inch cubes) to dip with.
Boil the water. Add chopped carrots, celery and onion. Add salt, garlic powder, pepper and celery powder. Simmer for 45 minutes (or until vegetables are tender). Add 4 cup of already cooked rice. Add turkey (watch for the bones!). Let simmer for 15 minutes. Add salsa. "Soup is on!"
Mix first 4 ingredients in medium saucepan; bring to boil. Boil about 5 minutes until syrup forms. Add peanut butter and vanilla. Stir until mixed. Remove from heat and stir in oatmeal. Spoon out onto greased pan or waxed paper with butter; let cool.
Combine all ingredients in order except nuts and egg whites. Beat well.	Add nuts. Fold in beaten egg whites. Pour into an ungreased tube pan. Bake in 350° oven for 1 hour or a few minutes longer. Let cool in pan before turning out on plate.
Combine sugar, water and corn syrup in a saucepan; cook on low heat, stirring, until sugar dissolves. Cover and cook on medium heat 2 to 3 minutes to wash down sugar crystals from sides of pan. Uncover and cook on medium heat without stirring to hard ball stage. Remove from heat. Beat egg whites at high speed until stiff peaks form. Pour hot sugar mixture in a thin stream over beaten eggs whites while beating at high speed until mixture holds shape. Drop chocolate morsels to create a marbled effect. Drop rounded teaspoonfuls onto wax paper. Cool completely.
Heat sugar and water until sugar is dissolved, then cool. Add remaining ingredients. Freeze in containers to fit into punch bowl. Take out several hours before using. When slushy, put into punch bowl and pour 3 quarts ginger ale over it. Makes 50 (4 ounce) servings.
Cook noodles. Brown beef. Add salt, pepper, garlic powder and tomato sauce. Simmer for 5 minutes. Mix noodles, cottage cheese, sour cream, onion and olives. Layer in casserole dish: 1/2 noodle mixture and 1/2 meat. Repeat. Sprinkle with Parmesan. Bake for 30 to 40 minutes at 350°.
Chop or cut up cherries, pineapple, dates and nuts. Crush vanilla wafers and mix with fruit and milk. Add flavoring. Mix well with hands. Pour in tube pan or other. Bake at 325° for 45 minutes.
Melt butter in a large skillet over medium heat. Arrange halibut steaks in a single layer and cook 3 to 4 minutes on each side. Add wine and lemon juice; sprinkle basil and remaining ingredients over steaks. Cover; reduce heat and simmer 8 to 10 minutes. Serve steaks with pan drippings. Yield: 4 servings.
Mix and bake cake as directed on box. Bake in oblong pan. Mix pineapple and sugar. Bring to a boil. Pour over cooled cake. Slice bananas on top of pineapple. Pour vanilla pudding over bananas. Cover with whipped topping. Top with Angel Flake coconut and pecans.
Saute onions and tops in butter. Stir in half and half. Stir in cheese until melted. Add crabmeat and shrimp. Cook until shrimp are pink. Mix with prepared fettuccini. Bake 20 to 30 minutes at 350°.
Bean mixture should contain equal amounts of the following: green split peas, yellow split peas, red beans, black-eyed peas, pinto beans, Great Northern beans, navy beans, lentils, black beans and garbanzo beans.
Place 1 1/2 cups bread crumbs in large mixing bowl. Set aside remaining 1/2 cup. In bowl, add eggs, parsley, scallions, dill, lemon juice and pepper; mix well. Add salmon and mix with hands, breaking up pieces. Form salmon mixture into 8 patties, 1/2-inch thick.
Brown hamburger and bacon. Add onion and cook slightly. Add remaining ingredients. Drain some liquid off. Cook 40 minutes at 350° or cook in crock-pot desired time.
Cream the cream cheese and sour cream until smooth. Stir in remaining ingredients. Chill 2 hours to blend flavors. Serve on crackers (party rye and etc.).
Mix flour, walnuts and margarine together. Pat into bottom of baking dish. Bake in 350° oven for 15 to 20 minutes. Cool. Mix cream cheese (softened), powdered sugar and Cool Whip. Place on top of crust. Mix pudding with milk and pour over the cream cheese mixture. Cover with remaining Cool Whip. Keep refrigerated.
Mix together in order given. Pour into unbaked pie shell. Bake 30 minutes at 375°.
Melt buttah...add chips...heat til chips are melted...add remainin' ingrediments...mix 'n pore in an unbaked pie shell...bake at 350° fur 45 minutes.
First Layer: Mix graham cracker crumbs and melted butter and press into bottom of pan.
Mix spices together and rub generously over both sides of roast. Place on rack in an uncovered pan and place in 450° oven for 25 minutes. Both ends will be well done and middle will be medium. Slice and serve with Dijon mustard or Horseradish Sauce.
Mix rice and soups and 1 can of water in casserole. Top with cooked chicken. Sprinkle seasonings. Cover tightly with foil and bake at 325° for 1 1/2 hours.
Wash lettuce head and tear, not cut, into slices. Place lettuce leaves in bowl; put half of peach and half of pear in bowl. Take ice cream scoop and drop two scoops cottage cheese in on lettuce leaves, pears and peaches, then place 1 or 2 cherries on top.
Mix all ingredients together and pour over ribs in a roaster. Bake at 325° to 350° for 1 1/2 to 2 hours. Serve over rice.