HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook in a pan over medium heat until the hard crack stage (a string will harden and crack when dropped into cold water). Pour into a buttered pan or use several dinner plates. Cool candy until you can handle it. Take a handful of the taffy from the pans (it will be honey colored). Keeping your hands well buttered, start pulling taffy out into a string and roping it back together. Taffy will turn whiter as it is pulled and get stiffer and harder to pull. Once it is white enough and seems to be stiff enough to hold its shape, pull out into a long rope and lay on waxed paper. Cut the ropes into bite-sized pieces and wrap in the paper. Twist the ends and store.
Cook spinach. Drain well. In a baking dish, add cream cheese, mayonnaise, Parmesan cheese and spinach. Bake in preheated 350° oven for about 1/2 hour. Serve with Pepperidge Farm sesame sticks or any other cracker.
Combine the broccoli flowerets and rings of sliced onion. Just before serving, add a dressing made of: mayonnaise, sugar and wine vinegar. Pour dressing over salad only when ready to serve. Toss and add peanuts and raisins. Toss again. Serve right away.
Scrub carrots well but leave skin on. Grate into a big bowl; add raisins. Sprinkle a little lemon juice over the mixture. Pour honey or corn syrup over salad until it tastes right.
Soften cream cheese and spread out evenly in glass pie plate. Add can of chili on top.	Distribute green chilies on top of chili. Sprinkle cheese over all. Warm in microwave until cheese melts or put in oven until warm. Serve with tortilla chips, potato chips or crackers. "MMM" good!
Pour Chex cereal into large bowl; set aside. In a 1-quart microwave-safe bowl, combine next 3 ingredients. Microwave High 1 to 1 1/2 minutes or until smooth, stirring after 1 minute. Pour chocolate mixture over cereal. Stir until all pieces are evenly coated. Pour cereal into large Ziploc bag with powdered sugar. Seal and shake until all pieces are evenly coated. Spread on wax paper to cool.
Place roast on a large piece of aluminum foil and arrange vegetables around roast. Sprinkle meat and vegetables with dry onion soup mix. Spoon undiluted mushroom soup on top. Wrap loosely with foil, making sure it is sealed at top and sides. Place in a roaster pan and bake at 275° for 4 hours or 325° for 2 1/2 hours.
Beat all ingredients on high until well mixed. Pour into graham cracker pie crust. Bake fast for 15 minutes at 425°, then slow for 45 minutes at 350° until crust is brown and custard is set.
Put oil in pan; heat. Take pieces of bread, put in pan and sprinkle parsley and garlic salt. Cook until brown. Remove from oil. Put in paper towels. Remove grease. Place in brown bag to drain rest of grease off. Mix lettuce and dressing, then croutons.
Preheat oven to 375°. Shred cheese and mix all ingredients. Form into 1-inch balls. Bake 15 minutes on ungreased cookie sheet until golden brown. For a firmer texture, add an extra 3 c. of biscuit mix and an extra 2 c. of cheese to above listed ingredients. Makes about 6 doz. and can be frozen if uncooked.
Mix together; chill and roll into ball. Roll in chopped nuts. Serve with crackers.
Brown hamburger meat and onion. Drain. Mix other ingredients together and add the hamburger meat and onion. Simmer for at least 1 hour.
Mix all ingredients together; pour into 2 greased loaf pans. Bake 60 minutes in a 350 degree oven.
Saute onions, peppers and mushrooms in melted oleo. Then, add other ingredients. Put in greased baking dish and bake at 325° for 20 minutes.
Combine all ingredients, except the crab, and simmer over low heat until thoroughly heated. Stir in the crabmeat and serve. Yields 2 cups.
Boil sugar in water. Add Jell-O and pineapple. Let stand to cool. Fold in cheese, Cool Whip, nuts and marshmallows. Let set to congeal. Stir occasionally as it begins to set. May be served as a salad on top of lettuce or as a dessert.
In a large saucepan, over medium-high heat, saute bacon until nearly crisp. Remove and drain on paper towels; set aside. Remove all but 1/4 cup drippings from saucepan. Add celery, onion, green pepper and garlic. Saute over medium-high heat for 5 minutes. Add potatoes and broth. Reduce heat to low, cover and simmer for 10 minutes. Place 2 cups of the corn and 1/2 cup of the milk in a blender. Cover and blend until pureed. Add pureed corn, remaining corn, ham and potatoes. Simmer for 10 minutes or until vegetables are tender. Stir in remaining 3 1/2 cups milk, 1 tablespoon of the parsley, salt, pepper and hot pepper sauce. Bring to just under boiling. Serve and garnish with reserved bacon pieces and remaining 2 tablespoons parsley.
Mix margarine, sugar, potato water, egg, milk and yeast, then add potato and stir together. Add flour. Knead and put in refrigerator and cover. Make off and let rise in warm room.
Combine sugar, cornstarch, cinnamon and water and bring to a boil. Add the lemon juice. Fill 7 quarts with apples, sliced, and pour syrup over apples. Seal. Cool pack for 20 minutes.
Pour water over shortening. Add sugar, molasses and egg; beat well. Add sifted dry ingredients. Beat until smooth. Spray 8-inch pan with Pam. Place in 350° oven 35 minutes. Cool in pan.
Sprinkle chicken with salt and pepper. Saute the breasts in 4 tablespoons butter 3 to 5 minutes, on each side until browned. Remove from pan. Saute the shallots briefly. Add wine, cream and stock; bring to a boil. Reduce heat and cook until sauce is thickened. Whisk in mustard. Whisk in remaining 2 tablespoons butter. Return chicken to the sauce and heat through. Place chicken on platter and spoon sauce over it and top with a twist of pepper from the mill.
Preheat oven to 325°. Melt margarine in 2-quart casserole. Mix flour and sugar well, then add milk and mix well. Pour into casserole. Pour peaches on top. Bake for 1 hour or until golden brown.
Drain, debone and flake the salmon. Mix together with all other ingredients except garnishes. On a pretty platter, mold mixture into a fish shape. Arrange almonds to resemble scales. Use slice of olive for eye and thin strips of celery for the tail. Garnish with parsley. Chill until serving time. Serve with buttery crackers. Refrigerate leftovers. Yields 16 servings. Low in salt, sugar and fat. Very good for diabetics.
Brown ground beef and drain. Add all other ingredients, but hold back 1/2 cup cheese for topping. Bake at 350° for 25 to 30 minutes.
Mix all in bowl and fill crust. Dot with butter. Cover with top crust and bake at 350° for 1 hour or until done.
In a large skillet heat 2 teaspoons oil. Add onions and garlic; saute for 2 minutes. Add bread crumbs and cook until lightly browned. Remove from heat; add 3 tablespoons Parmesan cheese and parsley. Spread evenly over bottom of ovenproof baking dish. Layer half of Mozzarella cheese on top. Then add layer each of zucchini, carrots, spinach and scallops. Sprinkle with basil, salt and pepper. Layer remaining Mozzarella cheese, Parmesan cheese and parsley. Brush remaining oil over top. Cover with foil. Bake 20 minutes at 350°. Remove foil and continue to bake 25 to 30 minutes.
Dissolve jellos in boiling water. Add cold water and pineapple. Stir Miracle Whip into cottage cheese and add to jello-pineapple mixture. Stir in chopped nuts. Refrigerate until firm.
Thaw bread dough completely, but don't let rise. Cook sausage in boiling water for 15 minutes. Cut sausage into 8 pieces, then slice each piece in half lengthwise. Drain out grease on paper towels. Cut bread dough into 16 pieces. Wrap sausage slices into bread pieces, pinching together. Use flour on hands. Place rolls, seam side down, in 9 x 13-inch pan which has been sprayed with Pam. Let rise until double, about 1 hour. Bake at 375° for 25 minutes. Makes 16.
Makes 1 quart.	Beat all ingredients, except cheese, with mixer. Crumble cheese into dressing. Store in refrigerator, covered, until ready to use. Shake well before serving.
Mix all except cheese and bring to a boil. Simmer for 20 minutes. Put cheese and liquid in blender for 1 to 2 minutes. Dip can be served hot or cold.
Melt almond bark and add chocolate chips. Add peanuts. Drop with teaspoon on wax paper.
Trim fat from chicken breast halves. Cut into 1/4-inch strips. Mix soy sauce, 1 teaspoon cornstarch, the ginger root and garlic in medium glass or plastic bowl. Stir in chicken. Cover and refrigerate 30 minutes.
Take 2 pounds of beef tips, cut into small cubes. In a frying pan, put 2 tablespoons butter or oil and beef tips. Brown tips with salt and pepper to taste. After tips are brown, add 1 1/2 cups water; lower temperature and put lid on pan. Cook meat until tender. When meat is tender, remove from pan and leave liquid. Add 1 1/2 cups water and 4 to 5 tablespoons of Bisquick and mix, making a gravy, then add meat back in and cook 15 to 20 minutes.
Mix flour, oats, baking powder and salt. Beat egg with honey and milk. Pour egg into oats. Stir until just mixed. Bake in greased loaf pan at 350° for 1 hour, 15 minutes.
Cream together sugar, butter and eggs. Sift flour and soda together and add to egg mixture. Stir in milk. Add rest of ingredients and mix well. Drop by spoonfuls onto greased cookie sheet. Bake at 325° for 12 to 15 minutes. Yields 80 or 90 cookies.
Sift together flour, sugar, baking powder and salt into a bowl. Cut in peanut butter until mixture resembles coarse crumbs. Add oats, egg and milk, stirring only until blended. Pour batter into greased 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan. Bake at 350° for about 1 hour. Cool. Cut and serve with jelly.
Brown beef and add next six ingredients. Cook, uncovered, for 1 hour. Meanwhile, mix remaining ingredients and cook noodles. Slice Mozzarella.
Cook noodles in boiling salted water for about 4 minutes. Drain and return to pan. Add cream, butter, garlic, tomato sauce, and broccoli. Bring to a boil for about 4 to 5 minutes. When noodles are done, stir in mushrooms to heat. Remove from heat and sprinkle with Parmesan cheese, salt and pepper. Toss and serve immediately. Makes 2 servings.
In a large saucepan, add the celery soup, chicken soup and milk. Heat at medium heat, while stirring. In a large casserole dish, add the chicken breasts. Spread the butter over the top and then sprinkle on the garlic powder. Preheat the oven to 375°.
Peel and cut potatoes and boil until tender. Drain well. Put in a bowl and add butter, mayonnaise, salt and pepper to taste. Mash with electric mixer for just about a minute and then add about a 1/4 cup milk. Continue to mash until desired smoothness.
In a small bowl beat eggs and sugar well. In a separate bowl, mix flour, cocoa and salt. Add to sugar mixture. Blend in chips and nuts. Pour in a well-greased pie pan. Bake at 350° until set. Note: I sometimes put mixture in an unbaked pie shell.
Cut up cabbage and onion in casserole dish. Put 1/2 butter over this. Stir up egg, mayonnaise and soup; pour over cabbage. Crumble up crackers over this; pour rest of butter over mixture. Bake at 375° for 35 to 40 minutes.
Put sugar, margarine and evaporated milk in microwaveproof dish (a casserole, 1 1/2-quart, with a lid). Cover and microwave on Roast for 10 minutes. Remove from microwave and stir until sugar is dissolved. Recover and put back in microwave and cook an additional 5 minutes on Roast. Remove from microwave and stir in marshmallows, vanilla and chocolate chips or peanut butter. Stir until all melted.
Slice rind in small thin pieces. Soak overnight in lily lime. Rinse in the morning and put in boiler; cover with water and cook 3 hours. Add green cake color, spices, vinegar and sugar; cook until tender. Put in jars and seal.
Mix flour, nuts and margarine together and crumble into a 9 x 13-inch pan. Pat	down with a spoon. Bake at 350° for 15 to 20 minutes. Cool.
Mix the above ingredients together. Scoop up a handful of ground beef mixture and make a ball, approximately the size of a baseball, and put in a 9 x 13-inch pan. Continue to do this until you have used all the mixture. It makes 5 or 6 balls. Pour approximately 1 cup of water in the pan. Cook at 350° about 40 minutes or until the meat is brown. Take pan out of oven and pour off the grease and water. Pour or squirt ketchup over the top of each ball of meat and place back in the oven for about 5 minutes or until ketchup is set. Leftovers make great sandwiches.
Mix rice, chicken soup, mushroom soup and water thoroughly. Pour in pan. Push chicken pieces into rice mixture. Bake, covered, at 350° for 1 hour. Uncover and bake about 15 minutes longer or until done.
Cut off the top 1/3 of loaf of bread and set aside. Hollow out, leaving 1/2-inch thick crust all around. Spread cut surfaces with bean dip. Layer as follows: Colby Jack, half the red pepper, Monterey Jack with jalapenos, olive slices, tomato cubes, Cheddar and avocado. Top with remainder of red pepper. Combine shredded taco cheese with salad dressing and spoon on top. Replace top of bread loaf. Wrap tightly in foil and keep cool until ready to serve. If desired, heat in oven or over coals to warm and melt cheese. Let stand 10 minutes before serving. Serves 6 to 8.
Cut up wings; discard tips. Marinate overnight in teriyaki sauce mixture. Next day, put chicken and sauce in pan. Pour sweet and sour sauce over wings. Bake in 375° oven for 1 hour. During the last 15 minutes, pour on the Hawaiian vegetables, including the sauce, and continue baking. Serve with rice.
Saute onion in butter in large skillet until tender; add green pepper and remaining ingredients. Cover and simmer for 40 minutes. Stir occasionally.
Saute onions and green peppers in butter until tender. Mix all together and pour into buttered casserole dish. Bake for 30 minutes at 350°.
Put corn meal, flour, garlic powder, salt and pepper in large plastic container with lid. Add green beans. Shake well until beans are completely coated. Heat butter in skillet until bubbly. Add beans, cook over high heat, stirring occasionally. Cook 10 minutes or until coating is crunchy and brown. Serve hot, with extra butter if desired.
In a skillet, brown the beef with onion, garlic and seasonings; stir to separate meat. Combine in 1 1/2-quart casserole dish with soup, water and noodles. Place the cheese around the edge of the casserole. Bake at 350° for 30 minutes. Yields 4 servings.
Mix oil, sugar, cinnamon, soda, salt, flour and eggs in a large bowl. Mix well. Fold in strawberries. Bake at 350° for 50 to 60 minutes or until done. Makes 2 loaves.
Drain beans, place in bowl and add pepper and onion. Mix oil and vinegar; add sugar, salt and pepper. Pour over mixture and toss. Refrigerate, covered, for 12 to 24 hours.
Beat eggs until foamy. Add sugar, flour, salt and nutmeg. Mix egg mixture into rhubarb. Put into a deep pie pan with crust. Cover with crisscross crust. Bake at 350° for 50 to 60 minutes.
Mix all of the ingredients together except syrup. Mix for 10 minutes. Grease Bundt pan and sprinkle with crushed walnuts and toasted coconut. Take 1 cup batter and mix with syrup. Divide remaining batter in half and place half in pan, then the layer of chocolate batter. Bake at 350° for about 60 minutes. Remove from pan immediately.
Chop cabbage and saute in butter. While cooking, mix flour, eggs, salt, milk and 1/2 cup of water. Add more water if needed. Drop small amounts in boiling water for 5 minutes. Drain and add to cabbage. Brown onion in butter and pour over cabbage and dumplings.
Beat the oil, sugar and eggs until creamy. Add the jam and buttermilk. Sift the flour with the salt, soda and spices. Add to other ingredients. Add vanilla and nuts. Bake in a tube pan about 1 hour at 325°.
Trim off all fat from meat. Combine all ingredients in slow-cooker. Cook, covered, at low heat setting for 9 to 10 hours. Makes 8 cups, about 5 servings.
Chop parsley in blender; with motor running, add nuts, garlic, basil and salt. Process until garlic is chopped. Slowly add olive oil. Stop machine and fold in cheese. Cook tortellini according to package directions. Drain and toss with sauce. Serve at room temperature with toothpicks. Garnish with chopped fresh tomatoes and basil. Serves 12 (1/4 cup servings).
Melt margarine. Add cocoa, sugar and milk. Bring to a boil and boil for 1 minute. Remove from heat and add peanut butter and oats. Drop by spoonfuls onto waxed paper.
Cut washed potatoes (with or without skins) into 1-inch cubes. Do not blot dry. Combine the rest of the ingredients in a plastic bag. Toss potatoes in bag to coat them. Evenly spread potatoes in one layer on lightly greased dish or pan. Bake at 425° for 45 minutes to 1 hour. Turn potatoes every 15 minutes.
Follow directions on box of cake mix. Bake in a 9 x 13-inch pan. Let cool. Mix vanilla pudding, cream cheese and milk. Spread on cake. Drain pineapple. Spread on pudding mix. Top with Cool Whip. Sprinkle with pecans, if desired.
*For small portions use 2 tablespoons for every 8 ounces of tomato sauce.
Boil until spins a thread in cold water. Slowly add egg whites to syrup, beating at same time.
Place cream cheese in a large bowl. Beat with an electric mixer set at med-high speed until smooth. Add onion, lemon juice, 1 TBSP. parsley, horseradish, liquid smoke, garlic pwd. And salt to cream cheese and mix well. Flake the salmon. Stir salmon into cream cheese mixture. Shape the salmon mix into 1 large ball or 2 small balls. Combine pecans and remaining parsley in a small bowl. Coat salmon ball with pecan mixture. Chill, tightly wrapped in plastic wrap, for 1 hour. Serve with wheat crackers.
Combine banana, buttermilk or yogurt, honey and lemon juice in blender and mix well. Pour into chilled glass and garnish with lemon slice. Makes 3/4 cup.
Mix together thoroughly the shortening, sugar and egg. Set aside. Sift together flour, baking powder, salt and nutmeg. Add to shortening, sugar and egg mixture alternately with the 1/2 cup milk. Fill muffin pans 2/3 full. Bake at 375° for 20 minutes. Makes 10 to 12 muffins. When thoroughly baked, roll in the melted butter and then in the sugar/cinnamon mixture.
Mix dry ingredients, add eggs, oil and baby food. Stir just until mixed. Spray or oil muffin pans. Fill with batter. Bake at 350° for 20 minutes or longer if needed. Makes 1 doz. large muffins.
Cream sugar, Crisco and butter until light and fluffy. Add eggs, 1 at a time. Beat well after each addition. Stir in extracts. Stir together flour and soda. Add to creamed mixture alternately with buttermilk; beat well after each addition. Pour into a greased and floured 10-inch tube pan. Bake in a 325° oven for 1 1/4 hours or until done. Cool in pan 10 minutes. Remove from pan; cool on rack.
Place all vegetables in dish (such as Tupperware) with lid: pour the bottle of dressing over and toss. Let stand overnight before eating. Toss 2 or 3 times before serving. Keep refrigerated green onions are good in there too!
Mix all ingredients. Bake in 9 x 13 x 2-inch Pyrex dish at 350° for 25 to 30 minutes. Serves 12.
Sift together all dry ingredients. Make a well in center. Combine rest of ingredients. Pour into dry ingredients and mix. Pour batter in 9 x 13-inch pan, greased and floured. Bake at 375° for 1 hour.
Combine all ingredients except cabbage. Mix well. Just before serving, spoon mixture over cabbage. Toss slightly. Yields 12 servings.
In soup kettle over medium heat, brown beef slowly. Add onions and cook 5 minutes. Loosen meat from bottom of pan. Add water, carrots, potatoes, salt, pepper, meat extract, bay leaf and basil. Bring to boil. Reduce heat and simmer 20 minutes. Add tomatoes and simmer 10 minutes longer. Makes 6 servings.
Heat first 4 ingredients until 120° to 130°. Lightly spoon flour into cup; level off. Combine warm liquid, 2 cups unbleached flour and remaining ingredients in large bowl; beat 2 minutes at medium speed. By hand, stir in remaining flour to make a stiff dough. Knead dough on well floured surface until smooth and elastic about 2 minutes. Place in greased bowl. Cover; let rise in warm place until light and doubled in size, 45 to 60 minutes. Grease 2 (9 x 5-inch) loaf pans. Punch down dough; divide and shape into 2 loaves. Place in greased pans; cove rand let rise in warm place until light and doubled in size, 45 to 60 minutes. Heat oven to 350°; bake 40 to 50 minutes, until deep golden brown and loaves sound hollow when tapped. Remove immediately from pans.
Mix flour with baking soda. Combine butter, the sugars, pudding mix and vanilla in a large bowl. Beat until smooth and creamy. Beat in eggs. Gradually add flour mixture, then stir in chips and nuts (batter will be stiff).
Mix half of the margarine and one half of the sugar with mixer. Then add rest of the margarine and the sugar, plus water and oil. When mixed into ball, add food color. Pinch into small balls, place on waxed paper and mash crossways with fork to make design. Store in cool place.
Mix pumpkin with eggs. Add dry ingredients. Heat milk with butter and add to pumpkin mixture. Pour in shell. Bake at 400° for 20 minutes. Reduce to 350° for 30 minutes more or until knife comes out clean. This makes a very deep pie. I use a 10-inch round, 2-inch deep pie pan.
Cream together butter and 1/2 cup of powdered sugar until fluffy. Add 2 cups of flour; beat until blended. Spread evenly over bottom of a well-greased 9 x 13-inch baking pan. Bake in preheated oven at 350° for 20 minutes.
Combine ingredients except cheese. Put in greased 1 1/2-quart casserole. Sprinkle with cheese. Bake at 350° for 35 minutes.
Brown hamburger. Combine all ingredients in crock-pot. Heat on low heat for 2 or 3 hours or on high for 1 or 2 hours.
Mix the flour, cinnamon, salt and soda. Combine the egg, molasses, brown sugar, oil and orange peel. Mix the egg mixture alternately with the yogurt to the dry ingredients. Pour into a buttered pan and bake for about 50 minutes in a preheated 375° oven.
Mix all ingredients together. Use enough bread crumbs to make mixture hold together well (dryer than if you were cooking it in the oven). Cover with catsup and place bay leaf on top. Place crock-pot time on automatic and cook 8 to 10 hours.
Layer bottom of trifle bowl with sliced jelly roll. Pour over sherry and leave to soak overnight in the refrigerator. According to directions make one pint of custard and pour over soaked jelly roll. Return to refrigerator to cool and set.
Beat butter, eggs, salt and sugar. Sift dry ingredients; add to first mixture alternately with milk. Add vanilla, then mix in drained blueberries. Bake in paper lined muffin tins at 350° for 20 to 25 minutes.
Grate up your cabbage and carrots. Combine the two ingredients. Add sugar and vinegar, then slowly add mayonnaise to the consistency you like. Great on a hot summer day.
Mix together peanut butter, cream cheese and confectioners sugar. Blend well with mixer. Add Cool Whip. Pour into pie shell. Sprinkle chopped peanuts on top, if desired. Chill.
Mix by hand. Pinch bread in small pieces in a large mixing bowl. Pour scalded milk over bread. Let this soak at least an hour. While still warm, add sugar, melted margarine and beaten eggs; mix well. Add cinnamon, nutmeg, vanilla, pineapple and raisins. Mix well and pour in well-greased 12 x 9 x 2-inch baking pan. Sprinkle cinnamon sugar on top. Mixture will be soupy. Bake at 350° for about 45 minutes or until light brown.
This can be made with fresh or frozen corn. Have corn cut off cob and boiling. Make a dough just like for chicken dumplings and drop in small pieces around in the corn. Cook it until the dough is done. It's delicious!
Cream sugar and butter; add bourbon and milk. Mix until smooth. In double boiler, mix in semi-sweet chocolate pieces and paraffin until melted. Roll candy mixture into ball (put a pecan in the center); dip ball in chocolate mixture. Place another pecan atop the chocolate ball. Let dry on waxed paper. Refrigerate.
In large skillet, saute rice vermicelli mix per package directions. Stir in 2 cups water, ham, onion, tomatoes, garlic, hot pepper sauce and contents of seasoning packet. Bring to boil over high heat. Cover, reduce heat to low. Simmer for 10 minutes. Stir in shrimp and green pepper. Cover; simmer for 8 to 10 minutes or until most of liquid is absorbed and shrimp turns pink.
Combine and heat slowly; do not boil! Makes 20 small or 12 large cups.
Preheat oven to 350°. Combine all ingredients and bake for 45 minutes or 1 hour.