HumbleIntelligence/food-ner-1-Million huggingface dataset:
Boil first 3 ingredients for 30 minutes. Add cream, boil (stir occasionally) over medium heat until firm ball stage (244° to 248°). Add 2 cups chopped nuts (chop fine). Pour in greased 9 x 13-inch pan. Cool. Cut in 1-inch squares. Roll in waxed paper.
Combine and cook the sugar, milk, cinnamon, vinegar and vanilla until mixture forms a soft ball. Remove from heat and add vanilla. Pour over walnut halves on wax paper. Separate when cool. Wonderful for holiday snacks!
Boil chicken until done, salt and pepper to taste. Butter casserole dish. Peel and slice 1/2 of potatoes in dish. Debone and tear chicken into small pieces. Place 1/2 on potatoes; add remaining potatoes and then chicken. Crumble 1 package crackers. Sprinkle on top of chicken. Melt stick of butter and pour over crackers. Add paprika. Cover and bake at 350° for about 30 minutes.
Cream the sugar, salt, butter and margarine. Add the eggs, then the flour and baking powder, which have been sifted together, and the water. Mix well until smooth. Add the chocolate chips and mix. Bake at 360° on greased and floured sheet pans. (Amount will fill a 17 x 26-inch pan.)
Cut off crust of bread and cut into 3/8-inch strips. Put strips on 2 baking sheets. Place in a 200° oven for 2 hours to dry out.
Mix flour and oleo with beater. Pack on bottom of 9 x 13-inch pan. Bake at 350° for approximately 20 minutes. Cool. Beat cream cheese with confectioners sugar. Blend in 1 cup Cool Whip. Smooth cheese mixture over cooled pastry. Beat instant lemon pudding with 3 cups milk until thick. Spread over cheese mixture. Top with remaining Cool Whip. Sprinkle nuts on top. Refrigerate overnight or at least 4 hours.
Preheat oven to 350°. Boil water, sugar and raisins together for 20 minutes. Remove and add butter; let cool. Add flavoring, cinnamon and allspice. Add flour and nuts. Bake for 25 to 30 minutes in 9-inch cake pan. Makes 4 layers.
Cream the shortening, sugar and salt; add eggs. Add milk and flour. Fold in flavoring by hand. Bake in greased tube pan for 1 hour and 45 minutes at 325°. Don't open oven while baking.
Prepare cake mix as directed on box and bake in 9 x 13-inch pan. While cake is still hot, poke holes in cake at about 1-inch intervals using handle of wooden spoon. Slowly pour milk into holes. Pour caramel topping into holes. Cover with aluminum foil, being careful that it does not touch cake. Refrigerate 8 hours or overnight. Frost with Cool Whip and sprinkle with crushed Heath bars. Cake is very rich. Cut and serve.
Peel bananas. Rub smooth with the sugar. Add cream, beaten to a stiff froth. Dissolve jello in boiling water. When cold, stir into the jello the banana and cream mixture.
Mix all ingredients except vodka and correct seasoning. Add vodka and pour into a 3-quart container. Can be kept for a month in refrigerator. Improves with age. When ready to serve, pour over ice and add a twist of lime. Serves 6 to 8.
Combine ingredients, except chiles and simmer 10 minutes to reduce some of the excess liquid. Add chiles and simmer 10 to 15 minutes more. (Use a 5-quart open saute pan as it allows the liquid to reduce quickly without overcooking the ingredients.) Makes one quart.
Spread cream cheese on platter. Cover with tomato sauce, green chilies, chopped onion and fresh chopped tomatoes. Sprinkle with cheese, then sliced black olives. You can add anything else you want. You can substitute the cream cheese with refried beans or jalapeno bean dip. Arrange chips around dip.
Combine oleo, cake mix and 1 egg. Stir together until dry ingredients are moistened. Pat mixture into bottom of well-greased 15 x 10-inch jelly roll pan. Beat remaining 2 eggs lightly, then beat in cream cheese and powdered sugar. Stir in coconut and nuts. Pour over mixture in jelly roll pan and spread evenly. Bake at 325° for 45 to 50 minutes or until golden brown. Cool pan on wire rack to room temperature. Makes 4 dozen bars.
Prepare jello as directed on package using 1/2 cup less water. Add vinegar, salt and pepper. Add the jello mixture to the mayonnaise, a little at a time, stirring well to keep smooth (or use beater). When completely blended, add cucumbers. Pour into mold and chill. Unmold and garnish.
Crush cookies; put 1/2 in a 9 x 13-inch pan. Mix the cream cheese and butter until smooth. Add the powdered sugar. Fold in the whipped topping and set aside. In a separate bowl, mix the pudding, milk and vanilla. Stir the two mixtures together and pour over the cookie crumbs. Sprinkle the remaining cookie crumbs over the top. Freeze overnight or until served.
Mix together first 3 ingredients; put in microwave on High for 6 minutes. Mix oatmeal, brown sugar, flour and oleo to crumble stage. Place on top of rhubarb and put in microwave for another 6 to 8 minutes.
Mix all ingredients except soup. Form into balls. Place about 1/4 inch apart in ungreased 9 x 13-inch pan. Pour strained soup over meatballs. Bake at 450° for 30 to 35 minutes, depending on size of meatballs. Serve with happiness.
In medium saucepan, mix together milk, egg yolks, cornstarch, sugar and vanilla sugar. Heat and stir with whisk until thickened. Cool completely. When butter and cooked mixture are at room temperature, beat butter until creamy. Add cooked mixture by tablespoon while beating until all the cooked mixture is in with the butter.
Soak beans overnight. Sprinkle the soda over beans. Boil for 10 minutes, skimming off foam. Drain 1/2 water off; cover with warm water. Add 3/4 cup sugar per pound of beans. Add diced ham or bacon, the molasses, diced onion, ginger, salt and pepper. Bake at 300° for 8 hours, or use slow cooker.
Cream butter, Crisco and sugar together. Add eggs, one at a time. Beat well after each addition. Add flour to the mixture and beat until smooth. Add lemon extract and mix well. Fold in 7 ounces of 7-Up. Bake in greased and floured tube pan at 325° for 1 hour.
Mix ingredients. Pour into 13 x 9-inch greased pan. Bake at 350° for 45 minutes (35 minutes in glass). Cover while warm with topping.
Whip egg white and add slowly the brown sugar mixed with flour. Add salt and vanilla flavoring, then fold in pecans. Lay on a greased pan and bake at 250° for 45 minutes or less.
Combine soups, rice and mushrooms. Season pork as usual. Pour mixture into casserole dish. Lay pork chops on top. Cover and bake at 375° for 1 hour. Serve.
Heat all together in large coffeepot or on stove. You may substitute frozen orange juice and ReaLemon for the fruit juices. Serve hot.
Boil glaze and stir. Boil 2 minutes. Remove from oven and spread glaze.
Mix sugar and flour together in medium saucepan. Blend with 2 cups of water. Cook slowly until boils, stirring constantly. Add butter to boiling water mixture. Add diced apples. Cook until very soft. Add flavorings and spices. Pour ingredients into unbaked pie shell; cover with unbaked pie shell, sealing edges with fork and making small slits in the top pie shell. Bake at 350° for 60 minutes, until crusts (bottom and top) are golden brown.
Heat oven to 375°. Melt butter in small saucepan over low heat. Add granola, brown sugar and cinnamon; mix well, then remove from heat. Divide peaches between two 1/2-cup ramekins or other small, ovenproof dishes. Sprinkle half of the granola mixture over each. Bake 15 minutes until hot and browned. Makes 2 generous servings.
Beat egg yolks until thick and lemon colored and add sugar gradually. Add the three dry ingredients which have been mixed together. Add vanilla and fold in dates and nuts. Fold in the 3 egg whites which have beaten stiff. Bake in a (9 x 13-inch) pan at 350° for 25 to 30 minutes. Cut in squares when cool.
Mix together the cheese, sugar and egg yolks. Cut the edges off of bread and mash flat. Spread cheese mixture on bread and roll it up and dip in melted butter. Then roll in cinnamon and sugar mixture. Put on cookie sheet and bake at 350° for 10 to 15 minutes.
Mix all ingredients together and pour into a greased and floured cake pan. Bake at 325° for 45 minutes.
Mix all ingredients well. Drop by heaping teaspoonfuls onto ungreased baking sheet. Bake at 425° for 12 to 15 minutes.
Cook the rice in a pot with 2 1/2 cups of water. Add salt and cook until rice is tender. Add can of evaporated milk plus 1/2 can of hot water to the cooked rice. Add sugar, raisins, vanilla and cinnamon and the 2 egg yolks that have been slightly beaten. Beat the egg whites with a heaping teaspoonful of sugar until stiff. Add them to the pudding. Put the rice pudding into a bowl that has been greased and put the bowl in a pan of hot water. Bake in the oven at 350° for 30 to 45 minutes. You can also use 4 small aluminum pans.
Beat eggs for 5 minutes. Gradually add sugar and pumpkin to beaten eggs. Sift flour, baking powder, ginger, nutmeg, cinnamon and salt together. Add to egg mixture. Grease an 11 x 17-inch jelly roll pan. Pat dough in pan and sprinkle with chopped pecans. Bake at 350° for 15 minutes.
Mix all ingredients together and beat well. Place wax paper on cookie sheet (9 x 13). Place batter onto wax paper. Bake at 375° for 15 minutes. While baking, sprinkle powdered sugar over dish towel. Place upside down on towel and roll towel. Refrigerate for 1 hour.
Preheat oven to 500°. Cut potatoes into quarters (about 1 1/2 potatoes per person). Place potatoes in a shallow baking pan and sprinkle with rosemary, salt, pepper and garlic powder, then dribble the olive oil over potatoes and shake pan to coat potatoes. Place pan in a 500° oven for about 15 minutes. Reduce heat to 450° and continue to cook for 15 minutes or until potatoes are done. About 5 minutes before potatoes are finished cooking, place sliced garlic in pan. Serve hot.
Heat oven to 350°. Mix salad dressing, potatoes, cheese, soup, onion and pepper. Spoon into a 12 x 8-inch baking dish. Sprinkle with combined corn flakes and margarine. Bake 45 to 55 minutes or until heated through. Serves 6.
Wash the potatoes; pat dry. Prick each potato with a fork in a few places. Bake potatoes on a rack at 400° for 1 hour or until potatoes are done. Cut a thin slice from top of each potato. Scoop out the pulp into a bowl. Mash the potato pulp with the hot milk or half and half until fluffy. Beat in the butter and the green onions. Add seasonings. Fry the bacon until crisp. Crumble; add to potato mixture. Spoon potato mixture into shells. Sprinkle with both cheeses. Place potatoes on baking sheet. Bake at 375° until potatoes are piping hot and cheese is melted, about 1 minute. Serve immediately.
Preheat oven to 400°. Pat each biscuit into a 4-inch circle; put each biscuit onto a greased baking sheet. Mix tomato sauce and oregano in a measuring cup; spoon some on each biscuit. Put pepperoni on top of the mushrooms. Sprinkle with cheese, then bake about 8 to 10 minutes.
Bring mixture to boil and pour over hot peppers packed in sterilized jars. Seal.
Butter a 9 x 13-inch pan. Line pan with graham crackers (do not crush). Mix pudding with milk. Beat at medium speed 2 minutes. Blend in Cool Whip. Pour half of mixture on graham crackers. Add second layer of graham crackers; pour remaining mixture over. Add another layer of grahams. Refrigerate 2 hours.
Preheat oven to 350°. To cook chicken: Season chicken with salt and pepper to taste, place in a microwave-safe dish, cover and cook in microwave for 5 to 6 minutes. Turn and cook another 2 to 3 minutes or until cooked through and no longer pink inside. Let cool. In a 9 x 13 inch baking dish, combine chicken, rice and soup and mix well. Top with cheese, then with bread cubes. Bake at 350° for 20 minutes, or until cheese is melted and bubbly and bread is crunchy.
Cook chicken in broth (add water to cover) and oil. Cook, covered, 30 minutes. Drain chicken. Save broth. Cut chicken in long pieces. Cook noodles and drain.
Cube the thawed bread and put into a 9 x 13-inch baking dish. Mix all other ingredients well and pour over cubes. Let rise 30 minutes. Bake at 350° for 30 minutes.
Combine first 4 ingredients in bowl; mix well. Pat over bottom and sides of 8 x 12-inch baking dish. Combine eggs, cream cheese, sugar and milk in mixer bowl. Beat at low speed for 30 minutes or until very smooth. Stir in vanilla. Pour into prepared dish. Bake at 350° for 35 to 40 minutes or until firm. Top with mixture of confectioners sugar and sour cream. Bake for 5 minutes longer. Yield: 12 servings.
In a large, heavy saucepan over medium heat, bring brown sugar, cream, corn syrup, and salt to a boil. Stir constantly. Cook until a candy thermometer reads 234° (soft ball stage). Stir occasionally. Remove from heat, add butter but do not stir. Cool to 150°, about 35 minutes. Stir in the pecans and vanilla. Stir with a wooden spoon until candy just begins to thicken but is still glossy, about 5-7 minutes. Quickly drop by heaping teaspoon onto waxed paper. Spread to form 2-inch patties. Store in an airtight container.
Pull apart artichoke hearts; drain and rinse. Mix together mayonnaise, cheese and onion. Add to artichoke hearts. Place in baking dish and bake at 350° for 30 minutes. Serve with Melba toast.
Melt cheese over boiling water. Combine other ingredients and whirl in blender. Combine both mixtures and heat, stirring occasionally, for 15 minutes.
Combine 7-Up and 100% bran cereal in a small bowl; let stand 10 minutes. Combine flours, all-bran cereal, soda and salt; set aside. Combine sugars and shortening in a large mixing bowl; beat well. Add eggs; beat until smooth. Stir in buttermilk and 7-Up mixture. Add dry ingredients, blending well.
Saute mushrooms in butter. Cook celery and onion in small amount broth from chicken until tender. Mix all ingredients except cheese in casserole dish. Bake at 350° for 1 hour. Top with cheese just before serving.
Brown ground beef and drain off excess grease. Mix all ingredients except cheese and simmer. You may use additional seasoning. Place in large casserole and cover with cheese. Bake at 350° for 30 minutes.
Combine peanut butter, shortening, brown sugar, milk and vanilla in large bowl. Beat at medium speed until well blended. Add egg. Beat just until blended. Combine flour, salt and baking soda. Add to creamed mixture at low speed. Mix just until blended. Do not overbeat. Drop by heaping teaspoonfuls 2 inches apart onto ungreased baking sheet. Flatten slightly in crisscross pattern with fork. Bake at 375° for 7 to 8 minutes or until set and just beginning to brown. Cool 2 minutes before removing.
Cover rhubarb with boiling water for 10 minutes and drain. Mix the rest of the ingredients together and then combine with rhubarb. Pour into crust and cover with top crust. Bake at 400° for 15 minutes, then 30 minutes at 325°.
In a large bowl, stir sugar into crushed strawberries; set aside. Measure 3/4 cup water; mix with Sure-Jell. Bring to a boil; boil hard for 1 full minute, stirring constantly. Add to fruit, stirring to dissolve sugar, for 3 full minutes. Ladle into jars; cover and let stand at room temperature for 24 hours, then place in freezer. Make 1 batch at a time.	Do not attempt to make double recipes. Recipe makes approximately 42 ounces of preserves (five 8-ounce jars).
Drain oysters thoroughly. Spread 3/4 cup onion in well-greased dish. Cover with oysters. Pour half and half over top. Combine remaining onions and cheese; sprinkle over top. Dot with butter. Bake at 450° until lightly browned, 8 to 10 minutes.
Sift together dry ingredients. Add zucchini, sugar, oil and nuts. Mix well. Spread onto greased and floured 8 x 13-inch cookie sheet. Bake at 350° for 30 to 35 minutes. Can frost with chocolate frosting, if desired.
Mix together cream cheese and minced onion. Spread mixture evenly on ham slices, using approximately 2 tablespoons per slice. Roll slices. Cover and chill at least 2 hours. Cut slices into desired size. Makes about 48 pieces.
Heat first 5 ingredients until sugar is dissolved at a low boil. Add green onion, finely minced, and set aside. Roll chicken wings in flour and fry until done. Dip wings in sauce. Serve hot or cold.
Spread coconut in bottom of well-greased 15 x 11 x 2-inch pan. Spread pecans over coconut. Prepare cake mix as directed; pour over top of coconut and nuts. Mix softened oleo, cream cheese and sugar. Drop by spoonfuls on cake; do not stir. Bake at 350° for 45 to 50 minutes.
Saute onions in butter along with minced garlic and chopped green pepper. Add tomatoes (chopped in 1/2-inch cubes). Add curry powder and milk. Simmer until mixture thickens, don't boil. Add shrimp and mayonnaise. Heat thoroughly. Serve over cooked rice.
Combine first 9 ingredients in Dutch oven. Bring to a boil; reduce heat. Cover. Simmer 7 to 8 minutes or until vegetables are tender.
Cut 4 thin slices lemon, squeeze 2 teaspoons juice from remaining lemon, set aside. Flatten chicken to even thickness. In hot oil, cook chicken until brown on both sides. In bowl, combine soup and milk and stir in olives, juice and pepper. Pour over chicken, top with lemon slices. Reduce heat. Cover and simmer 5 minutes or until chicken is tender. Makes 4 servings.
Mix ingredients. Stir this into 7 cups of boiling water. Cook until thick, about 5 minutes. Cool in a covered dish. Add coloring.
Saute beef in oil. Add cornstarch and stir in broth, water chestnuts, green pepper and onion. Add soy sauce and pepper. Bring to a full boil. Stir in rice and let stand 5 minutes; fluff and serve.
Pack beans lengthwise into clean jars, leaving 1/4 inch headspace. To each jar add garlic, dill and pepper. Combine remaining ingredients and bring to a boil. Pour over beans, leaving 1/4 inch headspace. Adjust caps. Process pints for 10 minutes in boiling water bath. Makes about 4 pints.
Peel shrimp, leaving the last section of shell and tail intact. Butterfly shrimp by cutting along outside curve almost through. Remove vein, flatten shrimp and set aside.
Beat the cream cheese, sugar and milk in a bowl with wire whisk until smooth. Gently stir in whipped topping. Hold cupcakes, top side down, in palm of hand. Spread whipped topping mixture on bottom and sides. Press coconut onto frosting. Place cupcakes, top side down, on serving platter. Drizzle with melted chocolate. Refrigerate at least 1 hour. Store any leftover dessert in refrigerator. Makes 24.
In small saucepan, melt butter. Stir in Worcestershire sauce, chili powder, garlic salt, salt and pepper sauce. Keep warm.
Set oven to 375°. Put onions and apples in a pan and cover with water. Boil for 5 minutes. Drain well. Meanwhile boil swede for 10 minutes, then add potato and cook until both are soft. Drain well and mash together until smooth. Grease an ovenproof dish with the butter. Place layers of meat, onion and apple in the dish, seasoning and sprinkling each layer with herbs as you fill up the dish. Pour in the gravy and top with the mashed potato and swede mixture. Dot top with butter and bake uncovered for 3/4 to 1 hour. Serve with a green vegetable. Serves 4.
Place the cream cheese in center of nice serving plate. Drain the crab meat and spread over cream cheese and over sides. Top with cocktail sauce.
In 10-inch skillet over medium heat, in hot oil, cook onion, garlic and Italian seasoning until onion is tender, stirring occasionally. Stir in broccoli; cook until tender and liquid evaporates. Remove from heat; stir in soup, cheese and egg. Set filling aside.
Place chicken in a large pot with water to cover. Bring to boil and cook until chicken is done. Remove chicken from pot; discard bones and skin. Return meat to pot. Add next 8 ingredients and add 3 quarts water. Bring to boil, cover, reduce heat and cook approximately 1 hour (vegetables should be very tender). Brown flour until dark brown in enough drippings or oil to moisten. (An iron skillet is best for this.) Add enough broth from pot to brown flour in skillet to make smooth thick gravy. Add gravy to pot. Add salt and pepper if needed. Cover and simmer a few minutes before serving. Serve over rice.
Place dill, garlic and hot pepper in a quart jar. Wash cucumbers and pack in jars. Bring vinegar and water to a boil. Pour this mixture over cucumbers and seal jars. Allow at least 8 weeks to cure.
In large bowl combine water, beet liquid and vinegar. Add sugar, pickling spices, bay leaf, salt and garlic. Mix well. Add eggs and onion rings. Cover and refrigerate.
Pour oil and margarine into skillet and heat slow. Cook spaghetti and drain. Chop celery and onions into small pieces. Add to oil and margarine mixture; simmer about 5 minutes. Add hamburger and fry until browned.
Break pretzels and place in a 9 x 13-inch pan. Melt 1 1/2 sticks butter and 3 tablespoons sugar together. Pour over pretzels. Bake 8 minutes at 400°; let cool, then break up with knife. Mix together the cream cheese, 1/2 cup sugar, drained pineapple and Cool Whip. Spread over pretzels. Mix strawberry Jell-O and 2 cups hot water. Add frozen strawberries. Allow to jell slightly and pour over cream cheese mixture. Refrigerate. Lasts up to a week.
Make lime jello according to directions on package. Pour 3/4-inch layer in loaf pan and let stand until hard.
Cook in cast-iron skillet, uncovered, until tender, stirring often. Add picante sauce and simmer 5 minutes; serve hot.
Slice one roll of cookies; spread evenly in 9 x 13-inch pan. Beat together cream cheese, eggs, sugar and vanilla. Spread over cookies. Cut second roll of cookies and spread evenly over top. Bake at 350° for 35 to 40 minutes.
Combine first 8 ingredients, mixing well. Pour into a greased 1 1/2-quart casserole. Sprinkle top with cheese and dot with butter. Bake, uncovered at 350° for 40 to 45 minutes or until center is almost set. Let stand 5 minutes before serving.
Beat eggs slightly; add sugar, flour and baking powder. Add cold water; beat 3 minutes. Drop by tablespoon on a greased and floured tin. Bake until light brown. While still hot, roll into shape of cornucopia and tie with string to keep shape. When cold, fill with sweetened and flavored whipped cream. Decorate with maraschino cherries.
Combine all ingredients. Blend in blender. Pour into hot waffle iron. Bake 8 minutes.
Combine all vegetables and spices and mix well. Stir in enough flour to make a soft batter. Spoon batter into hot oil in frying pan to make the fritters. Serve hot. You can use very ripe or still a little green tomatoes in this recipe.
Mix all ingredients except chili sauce and jelly. Roll into bite-size balls and brown on all sides. Mix chili sauce and jelly. Pour over meatballs and simmer 45 minutes.
Heat raspberries with 1/2 cup water, sugar and lemon juice. Dissolve cornstarch in 2 tablespoons cold water. Stir into raspberry mixture. Cook until thickened and clear, stirring constantly. Cool.
Lightly coat wax paper with vegetable cooking spray. Combine sugars, butter, milk and chopped pecans in a heavy 3-quart saucepan. Bring to a boil over medium heat, stirring constantly. Boil uncovered 1 to 2 minutes, stirring constantly or until candy thermometer reaches 220°. Remove saucepan from heat and beat 4 to 6 minutes with a wooden spoon or just until mixture begins to thicken. Working rapidly, drop by tablespoon onto prepared wax paper. Let stand until firm. Yield: 2 1/2 dozen.
Cook garlic and butter in 2 1/2 quart microwave-safe dish on High for 1 minute. Blend cornstarch with broth and add with remaining ingredients to garlic mixture. Cover and cook 8 to 10 minutes or until thickened. Stir twice and fluff with fork.
Beat the cream cheese until smooth. Blend in sugar. Blend in sour cream and vanilla. Fold in Cool Whip. Spoon into crust. Chill at least two hours. Add cherry topping.
In a large saucepan, saute onion and celery in butter until tender. Add broth and baking soda. Combine cornstarch and water; add to pan. Bring to a boil; boil for 2 minutes, stirring occasionally. Reduce heat. Add sauerkraut, cream and corned beef; simmer and stir for 15 minutes. Add cheese and heat until melted. Add salt and pepper. Garnish with croutons if desired. Makes 1 1/2 quarts.
Beat eggs; add sour cream, oil and corn. Mix dry ingredients and add to first mixture. Bake in greased 8 x 8-inch pan at 375° for 30 to 35 minutes.