HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a heavy bottom saucepan, combine the sugar, corn syrup and water and bring to a boil, stirring constantly, then cover and let boil 3 minutes while the steam washes down any crystals formed on the sides of the pan. Remove lid and cook to hard ball stage (250° on your candy thermometer). Stir occasionally while cooking to hard ball stage. While this is cooking, beat egg whites and combine them with the gelatin in another saucepan; pour the hot syrup in a thin stream into the egg white-gelatin mixture, beating simultaneously. Mixture will lose gloss and begin to hold shape. Fold in coconut and nuts. Pour into buttered 9-inch square pan. Let cool. Cut into pieces.
Cream butter. Add eggs one at a time, beating well after each. Gradually add sugar and continue creaming at high speed until light and fluffy. By hand, stir in flour, frosting mix and nuts. Blend well. Bake in a well greased Bundt pan at 350° for 60 to 65 minutes. Cool 2 hours. Remove from pan. Cool completely before serving.
Melt chocolate chips in double boiler. Remove from heat. Stir in granulated sugar and corn syrup, then bourbon. Combine vanilla wafers and nuts in a bowl and add to chocolate mixture. Form into 1-inch balls and roll in powdered sugar. If mixture becomes too hard to handle, soften slightly in double boiler. Yield: about 60 balls.
Brown meat and onion in a skillet until done. Drain off fat. Add water, ketchup and mustard. Heat to simmering and add vegetables. Cover and simmer on low heat until vegetables are done. Add sour cream and mix through. Simmer 5 minutes. Serve over wide cooked noodles. Serves 4.
Parboil potatoes, cool and quarter. Heat oil in a large saut pan over medium heat. Add potatoes and saut until lightly golden. Add garlic and spices and cook for 3 to 4 minutes. Season with salt and pepper to taste. Add cilantro.
Mix and pat in a 9 x 12-inch pan oleo, flour, nuts. Bake 15 minutes at 350° then cool. Mix cream cheese, powdered sugar and Cool Whip. Spread on crust mixture.
Cream sugar and butter until light and fluffy. Add applesauce, raisins and nuts which have been dredged in 1/4 cup of the measured flour. Sift all dry ingredients together; add to the mixture. Pour into tube pan and bake 1 1/2 hours in slow oven at 325°. Ice with Caramel Icing. Cake keeps a long time. (Notice, no eggs.)
Whisk together juices, sugar, flour, salt and eggs. Cook until thick. Let cool completely and add Cool Whip. Add cooked pasta, pineapple and oranges, stir to coat and chill until served.
Make Kool-Aid as directed; add pineapple juice. Pour into 2 or 3 ice trays. Freeze. Pour remaining punch into container.
Heat oven to 375°. Combine margarine, brown sugar and water in microwavable dish. (Can use 2 tablespoons of melted margarine to grease fluted tube pan.) Cut biscuits in half and roll in cinnamon sugar (1/2 cup sugar and 1 teaspoon cinnamon). After syrup is heated thoroughly, put some in tube pan, then some of the biscuits. Repeat several times. Bake for 20 to 25 minutes or until golden brown. Invert on large platter immediately after removing from the oven.
Cream ingredients together in a bowl. Add 1/4 cup of orange Tang for flavor or 1 or 2 dashes of your favorite Kool-Aid flavor.
In saucepan, combine soup and cream cheese. Heat slowly, stirring constantly, until blended. Stir in sour cream, mustard and Worcestershire sauce. Heat through. Stir in 1 tablespoon water. Transfer to fondue pot or small chafing dish. Keep warm over fondue or chafing dish burner. Serve with tortilla chips or corn chips. Makes about 2 cups.
Mix cake mix and pudding together. Add sour cream, eggs, oil and water. Blend until creamy. Add chocolate chips and nuts. Pour batter into greased tube pan. Bake in preheated oven at 350° for 1 hour or until done.
Mix together all ingredients except the hot dogs in a quart glass casserole. Cook covered for about 3 minutes or until the sauce is bubbly. Stir the hot dogs into sauce. Cook covered for 2 minutes or until hot dogs are hot. Serve warm. Use toothpicks to spear hot dogs.
Core cabbage and cook in water until leaves separate. Cut off hard part of each cabbage leaf. Cook rice 10 minutes. Rinse and drain. Mix meat, rice, eggs, onion, salt and pepper. Put about 2 or 3 tablespoons meat mixture on cabbage leaf. Roll up and tuck in both ends. Layer in large cooking pot. Put tomatoes with juice over cabbage rolls, then sauerkraut, then tomato sauce. Cover all with water. Sprinkle pepper on top. Cover and bring to boil. Reduce heat and cook about two hours, until cabbage is tender. May be frozen.
Roll in balls, flatten with fork or glass bottom dipped in sugar. Bake at 350° for 10 to 12 minutes.
Brown chicken; drain fat. In medium saucepan, combine soups and sauce. Heat. Add refried beans and 1/2 cup soup mixture to chicken or until just moist. Heat thoroughly. Preheat oven to 350°. Place meat mixture in tortillas. Roll into a burrito. Cover each one with sauce and cheese. Put in oven until cheese melts.
Combine graham cracker crumbs with 1 stick melted margarine. Press on bottom of 9 x 13-inch pan. Beat together 3 sticks margarine, powdered sugar and eggs for 15 minutes. Spread this mixture over graham cracker mixture. Drain well the crushed pineapple and layer over mixture. Layer sliced bananas over pineapple. Layer Cool Whip. Sprinkle chopped pecans or other nuts and chopped maraschino cherries over Cool Whip. Refrigerate at least 2 hours.
Combine bread, onion, salt, pepper, nutmeg and milk in large bowl. Let stand 10 minutes; stir in meat until well blended. Form into 1 1/2-inch balls. Brown in butter in large frying pan. Remove with draining spoon and place in baking dish. Blend flour into drippings in pan. Brown lightly. Stir in beef broth, water and milk. Continue cooking until it thickens and makes a thin gravy. Pour over meatballs. Bake in 325° oven for 30 minutes.
Beat all ingredients in large bowl. Pour into 9x13 inch pan and bake at 350° (oven temperatures may vary) for 30-35 minutes.
Slice the tomatoes and place in bowl. Mix egg, buttermilk, salt and pepper. Pour over tomatoes. Keep in refrigerator for at least 1 hour. Place enough oil in heavy pot to deep fry tomatoes. Heat the oil. Pick up each slice of tomato and dredge in flour-corn meal mixture. Shake off excess. Deep fry and drain on towels. Serve hot!
Combine sugar, syrup, and butter; bring to a boil. Cook for three minutes. Add vanilla, nuts and popcorn. Shape into balls when slightly cooled.
Grease casserole pan and arrange in 2 layers the bread, sausage and cheese. Then, beat eggs; add milk, salt and mustard to eggs and pour over layers. Bake 50 minutes at 350°.
Saute onion in butter in a large skillet until tender. Add zucchini, corn and seasonings; cook over medium heat for 8 minutes, stirring often. Add tomatoes; cook 4 minutes, stirring often. Spoon into a serving dish; sprinkle with croutons, if desired, and cheese. Let stand until cheese melts. Yields 8 to 10 servings.
Peel and thinly slice onions. Saute onions in 2 tablespoons margarine. Set aside. Melt remaining margarine and add to cracker crumbs, press into bottom and sides of pie pan. Spoon in onions. Mix together eggs, milk, salt and pepper. Pour over onions. Sprinkle cheese over top. Bake for 30 minutes (until set) at 350°. This is a great side dish.
Cut margarine into flour as for pie crust. Add egg yolks, vinegar and water and mix well. Cover; refrigerate overnight. Divide dough into 3 parts and work with one at a time. Roll out on floured cloth, 10 x 15-inch.
Brown hamburger, sausage, onion and garlic powder. Drain fat. Cut cheese into small pieces and place in crock-pot. Add salsa, soup and hamburger mixture. Turn crock-pot on high. Stir often until melted. Serve with tortilla chips. Great for parties.
Cut vegetables and add dressing. Let stand in refrigerator while cooking pasta. Mix drained pasta and cheese with vegetables. Refrigerate.
Mix crushed pretzels, margarine and 1/2 cup white sugar and place in round cake pan, then bake 8 to 10 minutes at 350°. Upon removal, stir immediately, then let sit and stir again 5 minutes later to completely separate pretzel pieces. Blend crushed pineapple, cream cheese, Cool Whip and 1/2 cup sugar. Add pretzels. Refrigerate at least 2 hours before serving.
Cook potatoes in salted water in skins; peel and slice. Fry bacon crisp; remove and crumble. Use 2 tablespoons of bacon fat and cook onions until tender. Add vinegar, bacon, sugar and flour. Season with salt and pepper. Pour over warm potatoes. Serve hot.
Mix all ingredients and toss to mix well. Chill and serve. Makes 4 servings.
Collect early in the morning. Place in the refrigerator until needed. Make a heavy stiff batter of eggs, flour, milk and a dash of baking soda. Hold blossoms side up in one hand, spoon in batter to center of blossom then fold in petals. Fry in a frypan of butter turning over to brown on both sides.
Mix soup and sour cream. Crumble crackers into melted oleo and poppy seed. Layer chicken, soup mixture and crackers into a 2-quart baking dish, ending with crackers. Bake until bubbly hot in a 350° oven.
Mix Jell-Os and boiling water. Mix well and chill. Stir in pie filling and pineapple. Refrigerate until set.
Place cutlets in baking dish. Cover with rice. Combine soups and milk until smooth and pourable. Pour over cutlets and rice. Sprinkle one envelope of dry onion soup over mixture. Cover. Cook 1 hour at 350°
Beat eggs well; add flour, baking powder, salt and pepper. Fold together, add potatoes and mix well. Drop by teaspoon into hot Crisco; fry until golden brown.
Bring 8 cups water to boiling. Add pasta and cook as directed. Half the pepperoni and add to the pasta. Stir in pizza sauce, 3/4 cup Mozzarella cheese, mushrooms, olives and Parmesan cheese. Transfer to 12 x 7-inch baking dish. Top with remaining Mozzarella cheese. Bake at 400° for about 15 minutes.
Beat eggs, sugar, vanilla, salt and nutmeg together. Pour scalded milk over mixture and beat. Pour in pie shells. Preheat oven to 450°. Place pie in oven and turn down to 350° for 20 to 30 minutes, until done.
Cook the sugar, flour, salt, eggs and milk on medium heat until thick. Remove from heat and add the vanilla and butter. Mix until butter is melted. Add the bananas. Line bowl with vanilla wafers. Pour in half the pudding. Layer vanilla wafers again. Add remaining pudding. Layer vanilla wafers on top.
Lightly brown spareribs in oil in a hot skillet. Add apples and nutmeg and cook 5 or 10 minutes, until apples are lightly brown. Mix in kraut, caraway seed and brown sugar. Pour apple juice over top; cover and simmer 20 to 30 minutes. Makes 6 servings.
Cream butter or margarine and sugar. Add eggs and beat. Add dry ingredients. Beat well. Add lemon extract. Add fruit, nuts and raisins. Bake in pan at 300° for 1 1/2 to 2 hours.
This is a very old recipe and didn't include all of the directions that present day recipes do. Bake at a low temperature for a more moist cake.
Quarter potatoes, with peeling or not. Wash chicken and potatoes; place in plastic bag. Shake McCormick seasoning ingredient onto chicken and potatoes while wet. Arrange in pan and pour 1/2 cup water in bottom of pan. Close bag with twist tie and punch 4 fork holes in bag. Bake at 350° for 50 minutes to 1 hour.
Crush garlic with the salt in water, using a fork. Add everything else and mix well. Take approximately 1/4 cup of meat mixture for each sausage and roll between the palms of your hands into a sausage shape about 3 to 4 inches long. Place sausages side by side into a container. Cover and refrigerate 8 to 12 hours, then cook on grill on low fire about 3 minutes on each side until cooked through and browned. May also be baked in the oven.
Flake salmon and remove bones. Combine all ingredients. Mix lightly with 2 forks. Pour into well-oiled baking dish. Form in loaf. Bake at 425° for 30 minutes.
Cut hot peppers in 1 1/2 to 2-inch wide pieces. Put pieces of hot dogs in these to fit. Place in pint jars. Bring to boil vinegar, sugar and salt. Pour over hot dogs and peppers in jars; seal and process in hot water bath for 10 to 12 minutes.
Cut French bread in half (lengthwise) and place cut side up on baking sheet. Spread softened margarine on cut sides. Bake at 350° until margarine melts. Mix mayonnaise and cheese in a bowl. Spread carefully on hot bread. Bake until lightly browned.
Drain artichokes, chestnuts, mushrooms, olives. Combine all ingredients and refrigerate several hours ahead of serving.
Crumble ground beef into skillet; cook until done. Drain. Add taco seasoning mix and set aside to cool. Cut lettuce, celery, tomato and black olives and put into a large bowl. Top with drained kidney beans, crushed corn chips and shredded cheese. Just before serving, add beef mixture and toss with dressing.
Mix well all ingredients, adding any or all of the last 4 optional ingredients. Mix well. Marinate in refrigerator with enough Sweet and Sour Dressing to blend everything together but don't "drown" it.
Heat butter and sugar 2 minutes on High; stir. Cook 8 minutes more to hard crack stage, stirring every 2 minutes. Spread over nuts in buttered pan. Sprinkle chocolate chips on top of syrup and let melt. Spread over top. Chill and break in pieces. (I cook mine in 2-quart glass measuring pitcher.) Use only real butter, margarine will not work.
About 2 3/4 hours before serving, in 12-inch skillet over medium high heat, in hot salad oil, cook pork chops until browned on both sides. Remove chops to plate. In drippings remaining in skillet over medium heat, cook onion until tender, stirring occasionally. Add 1/4 cup apple juice, stirring to loosen brown bits from bottom of skillet. In 13 x 9-inch baking dish, combine onion mixture, sauerkraut, potatoes, apples, brown sugar and remaining apple juice. Tuck pork chops in sauerkraut mixture, sprinkle chops with salt and pepper. Cover baking dish with foil and bake in 350° oven 2 hours or until meat and potatoes are fork tender, occasionally basting meat and potatoes with liquid in baking dish. Makes 6 servings.
Prepare dressing as directed, shake well and pour into marinade dish. Add rest of ingredients except meat. Mix well. Place trimmed roast in dish and roll in marinade. Leave meat in marinade 6 to 7 hours, basting occasionally. Remove meat and place on rack in roasting pan. Use meat thermometer. Cook at 400° for 1 to 1 1/4 hours. Slice thin to serve. Yields 6 to 8 servings.
Preheat oven to 350°. Cook broccoli in boiling salted water for 10 minutes. Add cauliflower and boil an additional 5 minutes. Drain.
Melt candy bars, marshmallows and milk in double boiler; cool thoroughly. Beat whipping cream until stiff. Fold into candy mixture. Pour into prepared crust or graham cracker crust. Refrigerate for a few hours. Makes 1 (9-inch) pie.
Beat egg yolks; add sugar, 1/4 cup at a time, beating well after each. Blend in lemon juice, peel and butter. Add flour and milk. Beat well. Beat egg whites until stiff and fold in. Pour into an 8-inch ungreased pan. Place in larger pan and fill outer pan with boiling water as far up as the batter. Bake 45 minutes at 350°.
Put oil in shallow dish and coat chicken pieces with it. Cover bottom of a heavy 4-quart casserole with mixture of celery and onion. Add parsley and tarragon and lay chicken on top.
Melt chocolate bar and fold into Cool Whip. Pour into pie shell and chill approximately 1 hour.
Brown ground beef, onion and pepper. Drain. Add the following: chili beans, corn, mushrooms and tomatoes. Add Ro-Tel according to your taste, and tomato sauce. Simmer for 10 minutes. Pour into large baking dish and top with a layer of sliced Velveeta cheese. Top this with Mexican cornbread (mixed according to package directions). Bake at 400° until cornbread is done.
Beat together sugar, oil and eggs. Mix water and pumpkin, add to sugar mixture. Mix. Add flour, salt, cinnamon, nutmeg and soda. Mix and add nuts. Bake in 2 greased loaf pans at 350° for 1 hour and 15 minutes, or until toothpick inserted comes out clean. Cool, then remove. I have used 4 greased one-pound coffee cans filled 1/2 full, baked for 1 hour.
In a medium saucepan, brown ground beef and drain. Add beef broth, picante sauce, cumin and pepper. Bring to a boil. Reduce heat. Cover and simmer 15 minutes, stirring frequently. Stir in soup. Heat gently, stirring frequently. Do not boil. Pour into serving bowls. Garnish with tortilla chips and sour cream. Makes 4 servings.
Cut each squash into 3 or 4 pieces. Cook in enough boiling water to cover. Drain in colander and mash. Combine with rest of ingredients. Cover with light layer of bread crumbs. Bake at 350° until light brown.
Preheat oven to 350°. Combine all ingredients; mix well. Pour into a 9 x 13-inch baking dish. Cover with foil; bake for 1 hour. Uncover carefully; bake an additional 10 to 15 minutes.
Crush 1/3 of the cookies into medium crumbs. Place in bottom of new clay pot or large bowl. In a mixing bowl, beat cream cheese and margarine. Add confectioners sugar and beat well. In a bowl mix pudding with milk and let it sit for a couple of minutes. Fold in whipped topping. Combine pudding mixture with cream cheese mixture. Spread over cookies. Take the remaining Oreos and crush until they are the consistency of potting soil. Sprinkle over pudding mixture. Gummy worms or silk flowers may be added for realism.
Mix all ingredients together. Store in airtight container. Serve 2 tablespoons cocoa mix to a mug of hot water.
Mix all ingredients well, except pecans. Form into a ball; roll in pecans. Serve with favorite crackers, Ritz or Town House or whatever preferred.
Heat oven to 350°. Grease loaf pan. Sift flour, baking soda, baking powder and salt together. Cream butter; add sugar. Beat thoroughly and add egg. Mash banana and add to creamed mixture. Add this to dry ingredients along with milk and nuts. Pour into loaf pan. Bake 50 to 60 minutes in the 350° oven.
Simmer first 3 ingredients, about 10 minutes. Remove from heat; add pecans and brandy. Serve warm over vanilla ice cream. Keeps refrigerated several weeks and is good cold too. To reheat, use double boiler. It is very thick.
Mix all ingredients together. Bake at 350° for 35 to 40 minutes. Serve warm or top with ice cream, strawberries or any topping of choice.
Dissolve Jell-O in 2 cups boiling water. Add frozen strawberries. Stir until thawed. Add pineapple and bananas. Mix together. Chill 1/2 of mixture in pan with 1/2 of the sour cream spread over it. Once chilled enough, pour the rest of the mixture in pan and the rest of sour cream spread on top. Chill 3 hours.
Crumble pan of cornbread in a large bowl. Add remaining ingredients; mix together well. You may need more chicken broth (you can also use broth from a boiled chicken), depending on the amount of cornbread you use. Pour into greased casserole dish; bake at 375° until done. Do not let it cook dry.
Cream together the cream cheese, salad dressing, 3 tablespoons of pineapple juice and 4 tablespoons of cherry juice. Fold in pineapple, cherries, marshmallows and whipped cream. Add 1/2 cup of nuts. Let set overnight in refrigerator.
Dice onion and potatoes, then place these along with soup mix, meat, tomatoes and garlic powder in a large pot. Bring to a boil, then let simmer for at least 90 minutes or in a crock-pot overnight or all day. Add cornbread and you have a hot, simple meal.
Drain and rinse shrimp in cold water, chop finely. Gradually blend milk and mayonnaise into softened cream cheese and heat until smooth. Add onions, Accent, salt, dill weed, and Tabasco. Mix well. Stir in shrimp. Turn into serving dish and chill until ready to use. Serve with bagels.
Combine in mixing bowl eggs, flour and cocoa. Beat at medium speed until well blended. Add butter and nuts and continue to beat about 1 minute. Transfer to lightly greased 8-inch square pan and bake in preheated 350° oven 35 to 40 minutes or until firm on top. This cake forms a thick fudge sauce in the bottom of pan and cannot be tested with a toothpick insertion.
Brown sausage. Add all other ingredients. Place mixture on crust and bake at 350° for 35 to 40 minutes.
Preheat oven to 350°. Melt margarine. Mix sugar, eggs and cinnamon. Add flour, then apples and nuts. Bake 1 hour or until done.
Bake pie crust according to package directions for empty baked crust; cool. In medium bowl, beat evaporated milk, pudding mix and yogurt until mixture starts to thicken. Pour half of pudding mixture into cooled crust. Arrange banana slices over pudding mixture; top with remaining pudding mixture. Cover and refrigerate until firm. Garnish with whipped topping, if desired.
Line pie shells with cooked sausage. Sprinkle cheese over sausage. Combine eggs, milk, salt and pepper. Pour the egg combination over the sausage and cheese. Bake at 375° for 30 minutes. (Freezes beautifully.)
Mix all ingredients together and let set in the refrigerator overnight. Makes 6 servings.
Heat water enough to melt shortening. Add shortening. Cool to warm. Add salt, sugar, egg and yeast. Mix. Add flour and mix. Stir until it draws away from the bowl. Cover to rise. Punch down and knead lightly; let rise again. Turn out on board and knead until elastic. Roll out and cut or pinch off in rolls. I also make cinnamon rolls with this dough. My favorite recipe, also my grandkids.
Combine all ingredients; stir until smooth. Cover; chill. Makes 2 cups.
Mix crumbs and 3/4 cup sugar. Add margarine; mix well. Press into 13 x 9 x 2-inch dish. Combine remaining sugar, cream cheese and eggs; beat until light and fluffy. Pour over crumb crust. Preheat oven to 350°. Bake 20 minutes; cool. Combine pudding and milk; beat well. Add pumpkin and spices; blend until smooth and creamy. Fold in 1 cup whipping topping. Spread over cream cheese layer. Cover with remaining whipped topping. Sprinkle with pecans. Chill.
Mix in saucepan the flour, salt, sour cream and raisins. Add beaten egg yolks; cook slowly until thick. Add vanilla. Pour into an 8-inch cooked pie shell. Top with whites of eggs (meringue). Brown in a 350° oven.
Mix together the first 6 ingredients. Fold in the Pineapple and Nuts (if desired). Drop by teaspoonfuls onto cookie sheet. Sprinkle with sugar. Bake at 375 for 8 - 10 minutes.
Mix dry ingredients, then mix wet ingredients. Blend all together. Add nuts and raisins. Fill four 1-pound coffee cans half full (greased well). Bake for 1 hour at 350°. When done, let slide out of coffee can and cool on wire rack.
Cook sliced zucchini and chopped onion in boiling water for 5 minutes. Combine soup and sour cream, stir in shredded carrots; fold in drained zucchini and onion. Mix stuffing and margarine together. Spread 1/2 of stuffing in the bottom of a 12 x 7 1/2 x 2 inch pan or baking dish. Spoon vegetable mixture on top. Sprinkle remaining stuffing over vegetables. Bake at 350 degrees for 25 to 20 minutes or until heated thorough. Can be made with yellow summer squash.
Grease and flour 9 x 13 x 2 pan. Sprinkle pecans and coconut over bottom of pan. Mix cake mix according to package directions. Pour batter over coconut and pecans. Mix together butter, cream cheese and confectioners sugar. Drop this mixture by teaspoon on top of cake batter. DO NOT STIR! As cake bakes, it will envelope this mixture, creating a filling. Bake in 350° preheated oven for approximately 45 minutes. Allow cake to cool in pan before cutting and serving.
Cook peppers until tender, drain. In a bowl mix salt, sugar flour, milk, cheese, and peppers put in a oblong baking dish put crumbled crackers on top and top with cheese bake in a 350° oven just until cheese is melted.
Mix first 3 ingredients in large saucepan. Stir over medium heat until sugar dissolves. Boil, without stirring, until temperature reaches 310° (use a candy thermometer) or until drops of syrup form hard, brittle threads in cold water. Remove from heat. After boiling has ceased, stir in flavoring and coloring. Pour into lightly greased cookie sheet. Cool and break into pieces. (Use hammer over wax paper.) Shake in bag with xxx sugar. Store airtight.
Remove skin and bones from salmon. Add all ingredients except egg whites; bake in a buttered mold in a moderate 350° oven for 45 minutes.