HumbleIntelligence/food-ner-1-Million huggingface dataset:
Line a 15 1/2 x 10 1/4-inch jelly roll pan with waxed paper; set aside. Mix sugar and cocoa until well blended and all lumps disappear; set aside. In a heavy, 8-cup aluminum pan, heat half and half and butter until butter melts. Do not boil. Add sugar-cocoa mixture to half and half, blending well. Add corn syrup. Place candy thermometer on side of pan, not allowing it to touch the bottom of the pan. Cook on medium-high heat, stirring constantly, until sugar is dissolved. Keep scraping sides of the pan to remove sugar crystals. Wash the spoon often to keep sugar crystals off.
Cook meat and liver until tender. Grind meat, liver, bread and garlic. Add seasonings. You may add more or less according to your taste. Add some of the broth meat and liver were cooked in. Save remaining broth. Add water to fill kettle. Fill casings. Tie ends and cook in remaining broth slowly for 10 minutes. These may be frozen. Put in shallow pan and bake at 275° for 2 hours until casing is brown.
Mash blackberries with a potato masher. Add sugar to mashed berries. Cook 1 hour. Place in hot sterilized jars.
Pour boiling water over oatmeal; cool 10 minutes. Add sugars, margarine, eggs, sifted dry ingredients and 1/2 chocolate chips. Pour into greased and floured 9 x 13-inch pan. Sprinkle remainder of chocolate chips and nuts (optional) on top. Bake at 350° for 40 minutes.
Combine sugar, eggs, oil and vanilla in mixing bowl. Stir in carrot, orange rind and lemon juice. Sift together flour, soda, salt and spices; stir into first mixture. Fold in nuts. Pour batter into a greased loaf pan and bake in 350° oven for 1 hour.
Cut wing end piece off and discard. Rinse chicken and pat dry. In shallow pan, melt butter. Add seasoned salt, garlic powder and tarragon. Mix well. In shallow pan, combine bread crumbs and Parmesan cheese. Dip wings, one at a time, in butter mixture, completely coating, then coat in bread crumb mixture, pressing down to coat completely. Place on greased baking sheet. Bake in a 400° oven for 45 minutes to an hour until golden brown. Serve hot.
Mix beans, onion, celery, tomato, avocado and dressing. Chill. This may be kept in the refrigerator for several days. Just before serving, mix in the Fritos. Serves 8.
Cook shells. Brown beef and drain. Put a spoonful of Mozzarella cheese and a spoonful of beef in shells. In a 2-quart casserole dish, pour in spaghetti sauce. Then add stuffed shells. Sprinkle Parmesan cheese and leftover Mozzarella cheese. Bake for 30 to 45 minutes at 350°.
Stir the first 5 ingredients over medium-low heat. Stir constantly until it bubbles. Mix hot mixture into dry mixture. Pour into greased and floured 9 x 13-inch pan. Bake at 350° for 25 to 35 minutes. Let cool and cover with peanut butter, mixed with oil. Over this, add icing.
Cook hamburger meat and season it to taste. Drain meat. Cut up lettuce, tomatoes, avocado and olives. Place in large bowl and stir in meat and crushed Doritos. Add cheese and creamy Italian dressing. Add 1 can of Ranch Style beans before serving.
Sift dry ingredients (first 5), then add bananas, oil, eggs, vanilla and pineapple. Mix all with spoon (do not beat and do not use electric mixer). Grease and flour Bundt pan. Pour entire batter in pan. Bake at 350° for 1 hour to 1 hour and 10 minutes. Frost with Butter Rum Frosting.
Thaw potatoes. Add remaining ingredients except potato chips. Pour into greased casserole dish and cook at 375° for 30 minutes. Remove from oven and sprinkle with potato chips. Return to oven and cook 30 minutes longer.
Mix all ingredients together, mixing well. Drop onto greased pan about 3 inches apart. Brown on both sides.
Mix currant jelly and mustard together. Cook on low for 1 hour. Cut hot dogs into bite size pieces. Add to mixture. Cook until hot. Serve with toothpicks.
Mix butter, sugar, milk, cocoa and salt in saucepan. Boil for 1 minute at low heat. Add peanut butter, vanilla, oats and flour. Stir. Drop on waxed paper on cookie tray. Allow to cool in refrigerator.
Cut hot dogs in small pieces and set aside. Peel and cube potatoes; cook in a frying pan on low heat so they don't stick, adding more oil if necessary. Mince garlic and add to potatoes. When potatoes are soft, season to taste. When potatoes are done, drain well. Add hot dogs to pan and cook until done, adding potatoes. Cook 5 more minutes.
Combine the first 6 ingredients; mix in a large bowl. Pour mixture into a large buttered 9 x 13-inch pan. Cut margarine through dry cake mix until it resembles coarse corn meal. Spread or sprinkle over pumpkin mixture. Top with nuts. Bake at 350° for 1 hour, until knife comes out dry. Serves 12.
Make in very cold weather. Mix together sugar, water and butter. Add food coloring to desired color. Cook until 375° on candy thermometer. Pour quickly onto cold buttered marble slab. Add peppermint oil and flip edges over and mix together. Pick up and pull mints (outside). Must be done quickly until cool. Cut with scissors. Drop into confectioners sugar to coat. Store in tight container.
Cook turkey until it falls off the bone. While deboning turkey, cook spaghetti in broth. Mix turkey, spaghetti, peppers and onions in large pan. Add sliced Velveeta over top of mixture. Pour soups over top. Add about 1/2 can of broth over top. Sprinkle salt and pepper over top and bake at 350° until cheese melts.
Stir together water, lemon juice, onion and seasonings in a large skillet. Bring to a simmer. Add fish; cover and adjust heat to maintain a simmer. Cook 10 minutes per inch of thickness of thickest part of fish, probably 5 to 10 minutes. Fish is done when it is opaque and flakes easily with a fork. Don't overcook or it becomes tough and dry. Serve hot with sauce or lemon juice or cold in chunks in salad.
Mix bananas, applesauce and peanut butter. Beat well. Add milk and Egg Beaters; beat on high. Add cake mix and flour. Beat on high 2 minutes. Pour into 9 x 13-inch pan. Bake at 350° for 45 to 55 minutes. Cool. Spread frosting on cake. Beat together remaining ingredients and drizzle over frosting. Store in refrigerator.
Sift flour, soda and salt together three times. Mix oil with sugar; add eggs; add apples and pecans. Stir flour mixture in with egg mixture. Add vanilla; pour into two 9-inch cake pans. Put into cold oven. Set at 300° and bake for 45 minutes or until straw comes out clean.
Mix together the light brown sugar, butter, pecans and flour until crumbly. Put into a 13 x 9-inch pan and pat down. Bake in 350° oven until brown. Let cool.
Mix the vegetable oil, vinegar, sugar, ketchup, salt and pepper. Refrigerate until chilled. Wash the spinach. Toast the pecans. Cook the bacon. Chop the apple. Mix with spinach and pour the dressing over it.
Blend together the milk and lemon juice; set aside. Sift the flour, baking powder and salt; set aside. Cream the margarine and blend in brown sugar. Add oatmeal, cinnamon and flour mixture. Mix with spoon or fork until crumbly. Press all but 1/4 cup of mixture into bottom and sides of cake pan. Pour lemon mixture into crust. Sprinkle remaining flour mixture on top of this. Bake until crust is light brown. Cool in refrigerator before slicing and serving.
Preheat oven to 375°. Cream the shortening. Add sugar and cream again. Add salt, cinnamon, cloves and nutmeg. Mix well. Add egg; blend. Stir soda into applesauce and add to creamed mixture. Add flour and blend. Fold in raisins and nuts. Drop by teaspoonfuls onto sheets. Bake at 375° for 8 to 11 minutes.
Mix together margarine, flour, sugar, nuts; then spread mixture in a 9x13-inch baking dish.
In bowl, stir together peanuts, syrup and sugar. Microwave on High 4 minutes, stir well. Microwave on High 2 minutes. Remove from microwave and, working quickly, add baking soda and stir until foamy and light. Pour onto a buttered cookie sheet and spread thin. Let cool and break into pieces.
Peel and mince garlic. Wash zucchini and yellow squash and pat dry. Cut into 1/4-inch thick slices.
Peel the onions; finely chop half of one and cut the other half and the second onion into rings. Mix the chopped onion with the beef and seasoning. Divide and shape into burgers. Heat the oil in a skillet and fry the burgers for about 5 minutes on each side. Add the tomatoes halfway through the cooking. Meanwhile, melt 2 tablespoons Crisco in another skillet and fry the onion rings until crisp. Remove from pan. Add the eggs to the pan with the remaining Crisco and fry. Top each burger with an egg; arrange on plates with the onions and tomatoes. Sprinkle cayenne pepper on the eggs. Fry the watercress in the Crisco; use it to garnish the burgers.
Cut bacon strips in thirds. Wrap each piece around chestnuts; secure with toothpicks. Place on foil lined cookie sheet. Bake at 400° for 20 to 25 minutes, or until bacon is crisp. Mix together the ketchup and sugar; let sit for about 10 minutes. Dip chestnut pieces in sauce when eating.
Pour boiling water over hash brown potatoes. In medium bowl, let stand 10 minutes. Slice wieners. Saute with onion and celery in butter in large saucepan until vegetables are tender. Stir in celery soup, evaporated milk, salt, dill weed, potatoes and water. Heat to boiling; reduce heat and boil gently.
Mix sugar, vinegar, salt and celery seed. Stir until sugar is dissolved. Add veggies. Put in container; set in refrigerator overnight. Now put in small containers and freeze.
Put enough water over rice from when your thumb touches the rice and water hits your first joint. Bring to a boil for 5 minutes, then reduce heat to simmer and cover. Do not lift lid for 25 minutes for simmering. Works every time.
In a large heavy saucepan or skillet, saute bacon or pork, until brown and crisp. Remove. Drain on paper towels. Dice or crumble.
Mix oil and sugar. Add eggs and blend. Add flour, soda, cinnamon, cloves and nutmeg. Add carrots and nuts last. Pour into a large greased 9 x 13 x 3-inch pan. Bake at 300° for 1 hour.
Brown hamburger and onion; drain grease. Add all other ingredients. Simmer for several hours. You may want to add more chili powder, salt or pepper.
Shake well. Add dressing to salad. Chill overnight. Will keep for several days in the refrigerator.
Melt butter in small skillet. Add celery, carrot, green pepper and onion. Sprinkle with salt. Cook over low heat for 2 to 3 minutes. Add parsley and mix well. Place chicken breasts on squares of aluminum foil. Sprinkle very lightly with salt and pepper. Divide vegetables among chicken breasts, placing about 2 1/2 tablespoons in center of each. Fold sides of breasts over mixture. Pour 1 tablespoon white wine over each breast and sprinkle with salt, pepper and paprika. Fold foil securely over chicken to seal. Bake at 350° for 50 to 60 minutes. Makes 3 servings.
Mix all ingredients together and pour into a greased baking dish. Cover with Crunch Topping. Bake at 350° for 35 minutes.
Boil water; add Jell-O and sugar. Stir until dissolved. Add lemonade plus water and pineapple juice. Freeze. Take out and let thaw for 1 hour before serving. Break into small pieces. Add ginger ale. Mix until it becomes slushy.
Brown beef with onion in skillet, stirring until beef is crumbly. Drain. Stir in cheese until melted. Add sour cream and cabbage; mix well. Spoon into greased baking dish. Bake at 350° for 30 minutes.
Combine all fruit juices and sugar; still until sugar is dissolved. Chill. Pour into chilled punch bowl. Stir in ice water and softened ice cream. Serve immediately.
Follow directions on macaroni and cheese. Bring water to boil; add macaroni. Cut up hot dogs and add to water. Put can of corn or peas in water also. Cook until macaroni is done; drain. Add butter; mix up. Add milk (small amount); mix and add cheese package. Mix well. Great quick one-dish meal. Enjoy!!
Combine cream cheese and sour cream. Beat well. Add remaining ingredients. Blend well. Cover and chill at least one hour before serving. Serve with wheat crackers. Makes 2 cups.
Clean possum. Scrape, clean and scald in boiling water. Rub inside and out with salt and pepper. Set in a cool place. Stuff possum with chestnuts, applesauce and bread crumbs in equal proportions. Cover with slices of sweet potatoes. Baste with 1 cup boiling water, 1/2 cup lemon juice and 1/2 stick of butter. Baste often until tender.
Beat brown sugar, oil, buttermilk, egg and vanilla in mixing bowl. Mix flour, salt and baking powder. Add to brown sugar mixture and stir until blended. Stir in rhubarb and nuts.
Preheat oven to 400°. Blend 1 1/4 cups sugar and cornstarch in medium saucepan. Stir in cherries and almond extract. Cook, stir constantly, until mixture thickens and comes to boil. Boil, stirring, for 1 minute. Pour into 2-quart casserole, not greased, and keep hot in oven while preparing topping.
Beat all ingredients in large bowl 3 minutes. Pour into greased and floured Bundt or tube pan. Bake at 325° for 1 hour. Cool 10 minutes. Remove from pan.
Combine first 5 ingredients and mix well. Stir in flour. Drop by tablespoon into hot oil. Cook until brown, turning once. Drain. Serves 6.
Mix all ingredients in a bowl and chill. Take out what you want to eat and mix with shredded lettuce.	Toss with mayonnaise or oil and vinegar dressing.
Slice potatoes into 1/4-inch width. Mix salt and boiling water and bring to a boil. Add 1/8 leaf slices of cabbage. Cook, covered, for approximately 25 minutes, until potatoes are done. Add sour cream and sausage and cook 10 to 15 minutes further. Serve.
Mix all ingredients together. Pour into 9 x 13 cake pan. Bake at 350° for 30 to 35 minutes.
Shred cabbage and finely chopped onion and tomato. Mix together and sprinkle with salt, sugar and black pepper. Heat oil in heavy skillet. Add vegetables and water; stir well. Cover and cook 20 to 30 minutes. Serve.
Cream butter and sugar. Add egg yolks. Add 2 cups flour sifted with spices, alternately with soda, milk and brandy. Add fruit and nuts which have been dredged with the rest of the flour. Add beaten egg whites. Last, drop on ungreased cookie sheet and bake 20 minutes in 300° oven.
Brown and drain hamburger. Mash beans in Armour chili and mix in hamburger along with hot dog sauce.
Sift dry ingredients. Add Miracle Whip, water and vanilla; beat. Bake at 350° for 45 or more minutes in 8-inch pan.
Cream shortening. Add sugars gradually while mixing. Add vanilla and eggs and beat well. Sift flour with soda and add. Stir in rolled oats and peanuts and blend thoroughly. Form dough into small balls. Place on a cookie sheet. Bake in a 425° oven for about 7 minutes.
Cream butter and sugar; add 1 egg, beating 3 minutes after each egg. Add vanilla. Spread 2/3 of the crushed vanilla wafers into a buttered 9 x 14-inch Pyrex dish. Spread creamed mixture over crumbs. Top with drained pineapple; add a layer of sliced bananas. Top with whipped cream or Cool Whip. Sprinkle remaining crumbs on top. Chill overnight.
Heat oven to 350°. Place chicken in shallow baking dish. Melt butter and pour over chicken. Mix remaining ingredients in a medium size mixing bowl. Spoon over chicken. Bake, uncovered, for 45 minutes to 1 hour.
Combine all ingredients in 8-quart pan. Bring to a boil. Reduce heat and simmer 30 minutes.
Combine on medium speed of mixer the eggs, milk, oil, sugar and flavorings. Add flour, baking powder, salt and poppy seed and mix well. Pour into greased and floured loaf pans. Bake at 350° for 1 hour. Before putting in oven, sprinkle 10 slivered almonds over loaves. Drizzle honey over top when removed from oven.
Brown meat with onion. Add corn and tomato soup. Simmer. Place meat mixture in 9 x 13-inch casserole and put potatoes on top. Dot with butter or Cheddar if desired. Bake at 350° for 45 minutes to an hour.
Cream together ingredients. Add enough self-rising flour to make stiff dough. Roll out and cut in desired shapes. Bake at 425° until slightly brown. Makes about 3 dozen.
Cream butter and sugar well with mixer. Add eggs and beat. Alternately add dry ingredients with juice and vanilla until well mixed. Dough will be stiff.
Mix well the first 7 ingredients. Put in four containers and freeze. Set out 2 hours before using. Chip with a fork. Add 2 bottles of ginger ale. Add sherbet or ice cream.
Cook onion in small amount of margarine with garlic. Add the rest of the ingredients, stirring until well blended. Spoon into pocket bread that has been cut in half.
Brown beef and sausage. Mix together cottage cheese, parsley flakes, Parmesan cheese, salt and pepper. Cook lasagna noodles and lay flat on wax paper. Layer in sprayed or greased pan starting with lasagna noodles. Bake at 375° for 30 minutes.
Cream sugar and Crisco well. Add eggs, one at a time. While beating, add extracts. Add flour which has been sifted 3 times slowly, alternately with small amounts of the milk.
Mix all ingredients together and bake 1 hour in a 350° oven, adding bacon strips on top before baking.
Mix together the cake mix, jello, flour, eggs and water; beat for 2 minutes. Add the strawberries and 2 tablespoons of strawberry juice; beat for 1 minute. Add the Wesson oil and beat for 1 minute. Bake at 350° for 30 to 35 minutes. Makes 2 (9-inch) layers.
Combine over hot, not boiling water, chocolate chips and Eagle Brand milk. Stir until morsels melt and mixture is smooth. Stir in walnuts and vanilla. Spread evenly in full line 9-inch pan. Chill until firm about 2 hours. Cut into 2-inch squares.
Preheat oven to 450°. In 12-inch nonstick skillet, melt margarine; add scallions and garlic. Saute over medium-high heat until softened, about 1 minute. Add crabmeat, vermouth and lemon juice; cook until crabmeat is heated through, 2 to 3 minutes. Transfer to medium mixing bowl; add remaining ingredients except mushroom caps and cheese. Mix well until thoroughly combined.
Cook the cauliflower in water; drain. Mix the cauliflower and the cheese; form little balls. Roll the balls in flour. Beat the egg white until it is like foam. Add the yolk. Dip the balls in the egg mixture. Grind the garlic, onion and the can of tomatoes. Cook in oil. Fry the cauliflower balls and then add them to the boiling tomato mixture. Add salt to taste.
Preheat oven to 350°. Melt oleo in 13 x 9-inch glass pan. Mix other ingredients and pour over oleo. Lay sliced peaches on top. Bake at 350° for 45 to 50 minutes.
Combine first three ingredients and bring to a boil. Turn to low and keep warm. Put next four ingredients into a pint jar. Put syrup mixture over; put on canning lids. Boil in cold water bath for 20 minutes. Eat from jar just like pickles.
Brown and drain hamburger. Add tomato soup (undiluted), taco seasoning and garlic salt to taste. Mix well and put in a low casserole dish. Spread sour cream over this. Sprinkle Cheddar cheese on top. Cook 30 minutes at 350°. Serve with chips.
Mix both ingredients together. Top with lettuce, chopped tomatoes, shredded cheese and black olives. Use tortilla chips for dipping.
Mix sugar, butter and milk. Stir in peanut butter to suit your taste. Roll in small balls and cool in refrigerator.
Day Ahead: Cut a double thickness of 5-inch square cheesecloth. On it, place pickling spice. Pull corners up to form a small bag and tie securely with colorfast or undyed cotton string. In 2-quart saucepan over medium-high heat, heat vinegar, sugar, salt, spice bag and 3/4 cup water to boiling. Reduce heat to low. Cover and simmer 10 minutes to blend flavors.
Drain vegetables and mix together. Bring sugar, salad oil and vinegar to a boil. Pour over vegetables and toss. Keeps up to 2 weeks in the refrigerator.
Combine ingredients and mix well. Place in baking dish and bake 30 minutes at 350°.
Mix cake ingredients in order given. Bake in a 9 x 13-inch pan for 45 minutes at 375°.
Slice squash and onions and place in casserole dish. Slice margarine over top and add salt and pepper. Cover with wax paper and cook on High until desired doneness, stirring several times during cooking process.
Dissolve Jellos in hot water. Add cold water, add the remaining ingredients except the Cool Whip. Chill until firm. Top with Cool Whip.
Mix all ingredients except egg noodles. After all other ingredients are mixed well, stir in uncooked egg noodles. Cook at 325° for at least 45 minutes until noodles are tender. Stir only once during cooking time.
Sift together the flour, baking powder, salt and nutmeg. Beat the egg; add the sugar and milk to it and use to moisten the dry ingredients. Turn onto a well floured board; knead slightly. Roll out, about 1-inch thick. Cut with doughnut cutter and cook golden brown in deep hot fat. Drain on unglazed paper and dust with sugar.
Combine ingredients and mix well. More mayo may be added to moisten, mixture will be thick. Cover and place in refrigerator at least 3 hours or overnight.
Mix together. Put in 9 x 12-inch buttered pan. Top with 1/2 cup crushed corn flakes and 1/4 cup melted butter. Bake 1 hour at 350°.
Cut biscuits in 1/4's. Put sugar and cinnamon in a bag. Shake biscuit pieces a few at a time in the mixture and place in Bundt pan. Heat oleo with leftover mixture plus enough sugar to fill one cup. Boil sugar and oleo one minute. Pour over biscuits. Bake at 350° for 45 minutes.
Put broccoli in 9 x 13-inch pan. Slice cheese and put evenly over top. Sprinkle cracker crumbs on top of cheese. Pour melted margarine on top. Bake, uncovered, in 325° oven for 25 minutes.
Brown beef and drain off excess fat. Add sauce and water; simmer about 10 minutes. Combine remaining ingredients, except lasagna, for filling. Pour about 1 cup on bottom of 13 x 9 x 2-inch pan. Layer 3 pieces of uncooked lasagna over sauce. Continue alternating layers of lasagna and filling. Cover with aluminum foil and bake at 350° for 1 hour. Remove foil and bake about 10 minutes longer. Allow to stand about 10 minutes before serving. (Lasagna will expand to fill empty spaces.)
Preheat oven to 350°. In mixing bowl, beat egg yolks; add milk, lemon juice and coloring. Pour into pie crust. Beat egg whites with cream of tartar to soft peaks. Gradually add sugar; beat until stiff. Spread on pie; seal to edge. Bake 12 to 15 minutes. Cool and chill.
Cook in large dishpan until syrup turns a good caramel color. Add corn, turn heat down to low and stir until corn is coated. Turn out to cool. Separate in bite size pieces.
Beat eggs lightly in a bowl; set aside. In a large frypan, place oil and heat. Cook tomatoes with rest of ingredients until tomatoes are cooked, about 15 to 20 minutes. Stir in eggs and keep stirring until mixture thickens like scrambled eggs. Serve over toast slices. Serves 2 or 3 persons.
Drain can of corn. Combine corn, rice, pepper, onion and olives. In screwtop jar combine oil, vinegar, soy sauce, parsley, mustard and garlic powder. Shake to mix; pour over corn mixture. Cover and chill overnight. To serve, stir in tomatoes. Top with cheese.
Put margarine, sugar, cocoa and milk in bowl. Microwave on High for 2 minutes. Add vanilla and beat until smooth. Add nuts. Put in buttered pan and refrigerate for 1 hour.
Roll out Kooky clay with rolling pin on wax paper to 1/4-inchk thick. With cookie cutter or knife, cut out Halloween shapes. (These are your charms.)
Cook ham in water to cover by 1 inch in 2-quart saucepan for 30 minutes or until tender. Add beans. Cook, covered, until beans are half-cooked. Add tomato sauce, celery, onion, garlic, salt and pepper. Simmer for 20 minutes. Add carrots and potatoes. Simmer for 20 minutes longer or until vegetables are tender. Serves 8.
Mix and cook with 1 tablespoon of oleo until vegetables are done. Drain. Stir in 1 can cream of mushroom soup. Pour into casserole (2-quart). Cut up about 3/4 pound Velveeta cheese and put on top of vegetables. Cube 4 slices of bread and put on top of cheese. Melt a stick of oleo and pour over top. Bake at 350° until it bubbles and cheese melts.
Dissolve yeast in water and set aside. Sift flour, baking powder, soda, salt and sugar together into large bowl. Cut shortening into dry ingredients, then add buttermilk and dissolved yeast. Mix well. Knead lightly. Do not let rise!!! Shape into rounds and bake at 425° for 20 to 25 minutes. Yield: 25 biscuits.