HumbleIntelligence/food-ner-1-Million huggingface dataset:
Boil until spins a thread as hard crack. Put in 1 cup raw peanuts. Cook until caramel color and hard crack. Take off heat and add 1 teaspoon vanilla and 1 teaspoon baking soda. Stir until bubbly and foamy and light in color.
Mix all ingredients well. Place in a 13 x 9-inch baking dish and sprinkle chips on top. Bake 20 to 30 minutes at 350°.
Place apple slices in a 12 x 8 x 2-inch baking dish. Combine remaining ingredients. Pour over apples. Cover loosely with heavy-duty plastic wrap. Microwave at High for 2 minutes or until apples are tender. Let stand 2 minutes before serving. Yields 6 servings. Contains about 76 calories per serving.
Combine in 6-quart pan. Bring to a boil, then simmer for 1 1/2 to 2 hours. Stir occasionally.
Cut frankfurters lengthwise about 3/4 of the way through. Place one wedge of pickle, cut side down, in each frankfurter. Wrap with a slice of bacon. Secure with wooden picks, if necessary. Place on grill over ash covered coals so frankfurters are 3 to 4 inches from heat. Grill at moderate temperature 8 to 10 minutes, turning frequently. Spread out sides of buns with an equal amount of peanut butter. Remove wooden picks from frankfurters. Serve frankfurters in peanut butter buns.
In a large skillet over low heat, cook Cheddar-Wurst pieces with onion and pepper for 5 minutes, stirring occasionally.
Melt butter in skillet. Add walnuts. Sprinkle with dill. Stir over moderate heat for about 5 minutes or until walnuts are lightly toasted. Arrange hot cooked vegetables and herbed walnuts on crisp lettuce on serving platter. Sprinkle with seasoned salt. Heat dressing. Serve separately with salad. Yields 6 servings.
Mix cake mix, eggs, pecans and margarine. Place in a greased 9 x 13-inch pan. Combine cream cheese, confectioners sugar, eggs and vanilla. Pour this over cake mixture. Bake at 350° for 35 to 45 minutes.
Cook potatoes, green pepper and onion in margarine until lightly browned. Season to taste with salt and pepper. Break the eggs over potato mixture. Cover and cook until eggs are done. Sprinkle with cheese. Cover until cheese is melted.
Brown hamburger. Stir all ingredients in 2-quart casserole. Bake at 350° for 45 minutes or until brown on top.
Brown sausage and onion, drain. Mix noodles, sausage, soup and water. Pour in casserole dish. Top with stuffing mix. Bake at 350° for 30 minutes.
Butter 9 x 9 x 2-inch baking pan. Into pan, tear bread into 1 to 1 1/2-inch pieces (each with a little crust).
Mix together first 4 ingredients. Add next 4. Blend. Fold in apples and walnuts. Bake at 325° for 1 1/2 hours. I usually put in a Bundt pan.
In skillet, saute onion and pepper until onion is transparent. Add chicken and soups (do not dilute). Bring slowly to a boil. Let simmer for 15 to 20 minutes. Add pimentos and green peas. Simmer until green peas are ready. Serve in patty shells, on toast points, rice or noodles.
Heat oven to 425°. Sprinkle onion, cheese and bacon in unbaked pie crust. Beat eggs and other ingredients; pour over bacon and cheese. Bake for 15 minutes; reduce heat to 300° and bake 30 minutes. Let stand 10 minutes before cutting.
In an oblong pan, arrange chicken and line cheese on top of chicken. Spread croutons over cheese. In a bowl, whisk soup and milk together. Pour over mixture. Bake 1 1/2 to 2 hours at 350°. Serve with salad.
Melt margarine in an 8 x 8-inch dish in the microwave. Mix and pour flour, milk and sugar and add to dish. Spread blueberries on top. Cook at 350° for approximately 45 to 60 minutes or until brown.
Slice eggplant, pare, then dice (it's about 4 1/2 cups). Add eggplant to a small amount of boiling salted water to which you have added marjoram; cook, covered, about 10 minutes. Drain well. Cook onions in 2 Tbsp. of butter until tender, but not brown. Add to eggplant along with parsley. Combine bread crumbs with 1/4 c. melted butter. In a greased 8-inch pie plate, arrange a layer of eggplant mixture, then a layer of bread crumbs; repeat. Pour half and half evenly over top. Sprinkle with Parmesan cheese. Serves 4.
Drain the sweet potatoes. Beat all of the ingredients and pour into a greased dish. Sprinkle with the topping.
Microwave chocolate, milk and margarine in medium microwave bowl on High for 1 to 1 1/2 minutes, stirring until completely melted. Spread evenly in crust. Refrigerate for 30 minutes, or until chocolate is firm. Pour milk into large bowl. Add pudding mixes; beat with wire whisk for 1 minute. Let stand 5 minutes. Spoon over bananas in crust; spread with whipped topping.
Mix all ingredients together. Knead dough. Flour counter. Drop out 1/4 of dough onto floured counter. Flour rolling pin. Roll dough out 1/4-inch or thinly. Spray cookie sheet. Cut out cookies and decorate if desired on sheet. Bake at 400° for 7 minutes. Put on towel or cooling rack. Makes 3 to 4 dozen.
In a mixing bowl, combine flour, sugar, soda and cinnamon. In another bowl, combine carrot, apple, coconut, raisins and nuts. Stir in beaten eggs, oil and vanilla. Add to dry ingredients, stirring until moistened. Fill muffin cups 2/3 full. Bake at 350° for 18 to 20 minutes. Yield: 24 muffins.
Cream butter and powdered sugar. Add vanilla and cold water. Add flour; mix well and add pecans. Chill dough.
Combine the flours, sugar, baking powder and orange rind in a mixing bowl. Add the remaining ingredients and stir until well blended. Pour into an oiled 9 x 5-inch loaf pan. Bake in a 350° oven for 45 to 50 minutes. Cool for 5 to 7 minutes before removing from pan. Turn onto a wire rack and cool thoroughly. Store in a plastic bag or aluminum foil for at least 1 day before slicing. Serves 15.
Combine all ingredients; add 5 hard cooked egg whites (diced). Pour into a shallow baking dish and bake at 350° for 15 to 20 minutes. Yield: 6 servings.
Pour boiling water over wheat in a large bowl and let stand for 2 to 3 hours or until water is absorbed. Mix onion, tomatoes, green pepper and parsley into the wheat. Mix remaining 9 ingredients in a jar and shake well. Pour over wheat mixture and toss. Cover and refrigerate 4 to 6 hours or overnight to allow flavors to blend. Keeps well for 2 to 3 days. This refreshing and healthy mix is great with Fritos or tortilla chips. It's also great when served in pocket bread (pita or Arabic)! Yields 6 cups.
Cut each biscuit into 4 pieces. Roll each piece into a ball. Mix sugar and cinnamon and roll each ball into the mixture. Melt 1/2 stick of butter and pour into bottom of Bundt pan. Add some nuts. Layer, using 1 can of biscuits at a time, butter and nuts. Bake at 425° for 35 minutes. Fun to eat! Just pull off some of it with your fingers!
Cream butter and sugar until light in color and thick. Add vanilla and flour; mix thoroughly. Fold in potato chips. Drop by spoonfuls onto greased cookie sheet. Bake at 350° for 12 to 15 minutes. Cool and dust with powdered sugar, if desired.
All ingredients should be room temperature. Cream together eggs, butter, Criso and flavoring. Mix sugar with butter mixture. Slowly add baking powder and flours, sifted together. Add milk as needed. Beat as directed. Mixture will look like ice cream. Spoon out into Crisco-greased tube pan. Bake at 325° for 1 1/2 hours.
Parboil meat. Heat oil in a skillet. Add onion and cook for 10 minutes. Add salt, pepper, cumin and spices as desired. Cook for 10 minutes on reduced temperature, lowest level. Add 4 cups of broth and rice. Raise temperature and boil until liquid is dissolved. Reduce heat and cook for 20 minutes. Serve rice with meat on top, without broth.
Cook over boiling water; beat until stands in peaks. Remove from heat; add 1 teaspoon vanilla. Continue beating until thick enough to spread.
Preheat oven to 350°. Spray 9-inch pie plate with nonstick cooking spray. Combine apply, raisins, brown sugar and cinnamon in medium bowl. Transfer to prepared pie plate. Bake uncovered, 10 to 15 minutes or until apple begins to soften. Remove from oven. Increase oven temperature to 450°. Whisk eggs, milk, flour and margarine in medium bowl until blended. Pour batter over apple mixture. Bake 15 minutes or until pancake is golden brown. Sprinkle with powdered sugar, if desired. Makes 6 servings.
Sift dry ingredients. Add eggs and milk. Blend. Dip onion rings into mixture and deep fry at 375° for 2 to 3 minutes or until brown. Drain and salt.
Divide juice 1/2 and 1/2 in bowls. Add green coloring to one; add red coloring to other. Darken to your liking. Add pears and refrigerate overnight.
Mix butter and sugar; mix. Add eggs and vanilla; mix. Stir in flour small amount at a time. After all has been added, beat 1 minute at high speed. Add fruit and nuts with spoon. Bake at 300° on cookie sheet for about 1 hour.
Mix chocolate wafer crumbs, butter and sugar. Put mixture on bottom and 1/2 inch up the sides of a 10-inch spring-form pan. Bake at 350° for 7 to 9 minutes.
Cover chopped dates with 1 cup boiling water. Let stand 1 hour. Stir 3 times. In large bowl, mix sugar, shortening, egg yolks, nuts and vanilla. Add date mixture and stir well. Add flour, soda, baking powder and salt; mix well. Add beaten egg whites and fold in lightly. Pour batter into angel food cake pan, well-greased and floured. Bake at 350° about 1 hour. Let stand in cake pan for 10 minutes. Turn out and finish cooling.
Combine ingredients (except chocolate chips) and mix together well. Press into a 9 x 13-inch pan and chill. Melt chocolate chips and spread over graham cracker mixture. Chill again. Cut into bars.
Spread party rye bread with pimento cheese. Sprinkle with seasonings. Place on cookie sheet and bake at 250° until cheese melts.
Dissolve Jell-O in water. Add cream cheese. Stir until dissolved. Cool. Add pineapple, sugar, vanilla and pecans. Stir. Add 7-Up. Stir well and chill until set.
Mix together and let it just come to a boil. Cool 10 minutes. Add 1 quart sliced strawberries. Put in cooled baked pie shell. Top with whipped cream when ready to serve.
Mash bananas in a large mixing bowl; add dry ingredients. Mix in bowl and then pour into a baking pan. Bake 50 to 60 minutes at 350°. Use a greased loaf pan.
Cream sugar and margarine for 7 minutes; add extracts, milk, flour, salt and baking powder, mixing well. Add egg substitute, a small amount at a time, beating well after each addition.
Put alternative layers of broccoli, sharp grated cheese (Cheddar) and sauce in baking dish. Top with toasted almonds and bake.
Mix cornstarch, baking soda and water in pan. Cook on stove over medium heat 4 minutes. Stir constantly until mashed potato consistency. Remove from heat. Cover with damp cloth to cool 1 hour. Knead on wax paper; roll out with rolling pin. Cut into shapes and let dry overnight. Paint; seal with coat of Elmer's glue. Glue to pin backing or poke hole before drying for necklace.
Combine pudding mix, milk, sour cream and Eagle Brand with mixer for 1 to 2 minutes until it begins to thicken. Add Cool Whip and vanilla; beat until smooth. Line a 13 x 9 x 2-inch pan with vanilla wafers. Place a layer of bananas over wafers and top with pudding mixture. Chill.
Crush the pretzels. Mix with melted margarine and pat into a 9 x 13-inch pan. Bake 10 minutes in 400° oven. When cool, pour in Dream Whip to which sugar and cream cheese have been added. Smooth over pretzels. Add slightly congealed jello and strawberries. Refrigerate until completely congealed.
Put torn chicken pieces in a greased 9 x 13-inch baking dish. In medium saucepan, combine soup and milk. Stir until smooth. Sprinkle broccoli over chicken. Pour soup mix over broccoli. Prepare stuffing according to package directions using water and margarine. Spread over broccoli mixture. Cover with foil and cook 35 minutes in a 350° oven. Remove foil and bake an additional 5 minutes to brown stuffing.
Slice or dice potatoes. Make sauce of milk, butter, flour and salt. Add cheese. Mix together and put in casserole. Sprinkle with paprika. Bake at 400° for 30 to 40 minutes.
Cut off crust and roll bread flat. Spread cream cheese mix (cream cheese, sugar, vanilla and egg yolk) on bread and roll up. Place in freezer for 1 hour.
Mix ingredients together (except 1/4 cup ketchup) then form a loaf in a shallow baking pan. Bake at 350° for 45 minutes. Spread 1/4 cup ketchup on top of meat loaf and bake 15 minutes more. Let stand for 5 minutes before slicing.
Preheat oven to 350°. Lightly grease a shallow baking dish. Arrange chicken tenders in a single layer in the bottom of the dish. Place cheese slices on top of chicken. Mix soup and wine together; pour over cheese and chicken. Sprinkle stuffing on top of the soup; then drizzle with melted butter. Bake 45-55 minutes.
Cook first 3 ingredients in a stockpot over medium-high heat, stirring until meat crumbles and is no longer pink. Remove from pot and drain. Brown sausage in stockpot; drain and return to pot. Add ground chuck mixture, tomato soup and next six ingredients. Bring to a boil; reduce heat and simmer, stirring occasionally, 30 minutes. Stir in cheese. Yield: 12 servings. Prep: 10 minutes. Cook: 1 hour.
Brown ground beef and onion until done, drain. Grease a 9x13 pan. Mix beans, bisquick and water. Spread in dish; layer beef, salsa and cheese. Bake 350° 30 minutes or until done.
Cream the butter. Gradually add sugar and eggs. Cream until light and fluffy. Sift together flour, baking powder and salt. Add to creamed mixture alternately with milk, beginning and ending with flour mixture. Add lemon extract and gently fold in strawberries. Spoon batter into well-greased muffin pans, filling 2/3 full. Sprinkle with cinnamon sugar. Bake at 375° for 15 to 18 minutes. Yields about 2 dozen.
The Shrimp Salad is family, the Cauliflower and Broccoli is from a T. V. cooking show and the Amaretto Mousse was cut from a magazine. You could say this is Wisconsin, Iowa and Arkansas.
Melt butter or margarine in skillet. Add sliced onions and cook, covered, 15 minutes, stirring occasionally. Cut carrots, after paring, into 3 x 1/4-inch julienne strips. In separate utensil, dissolve bouillon cube in 1/2 to 1 cup boiling water. Parboil carrots in chicken bouillon about 8 minutes until barely tender. Add flour, salt, pepper and broth from carrots gradually to onions, stirring constantly, until boiling. Add carrots and simmer, uncovered, until carrots are tender (few minutes). If desired, add a pinch of sugar just before serving. Serves 6 to 8.
Drain juice off of fruit cocktail and pineapple. Save. Mix fruits together. Mix juice with pudding. Blend well. Add quickly to fruit and sweetener mix.
Grease a 13 x 9-inch pan. Reserve 2 tablespoons cake mix. Beat remaining cake mix, yogurt, oil, water and eggs for 30 seconds and then on high for 2 minutes. Mix reserved cake mix, nuts, brown sugar and cinnamon. Pour half of batter into pan. Sprinkle with half of walnut mixture. Repeat with remaining batter and nut mixture. Bake 40 to 45 minutes in a 325° oven or until toothpick comes out clean. Cool. Serve with whipped cream, if desired.
Mix flour, sugar, cream of tartar and baking powder. Cut in margarine until mixture resembles coarse crumbs. Mix in egg and milk, stirring just until moistened. Knead 10 times on floured surface and pat to desired thickness. Cut with floured cutter; place on ungreased baking sheet. Bake at 425° for 10 minutes or until golden brown. (Also excellent baked in an ungreased frying pan over low heat on charcoal or gas grill.)
Dissolve 2 packages of jello in boiling water. Add the next 3 ingredients. Stir in ice cubes until melted. Spoon in sherbet. Serve immediately.
Mix all ingredients together and pour into unbaked pie shell. Bake at 450° for 10 minutes and reduce oven to 325°. Bake for 30 more minutes. Contains no sugar. Good to use for diabetics.
Drain crabmeat. Dice half of bread and put in bottom of a large casserole dish. Combine crabmeat, mayonnaise, celery, green pepper, onion and salt and spread over bread. Trim crust from remaining bread. Dice and put over crabmeat mixture. Mix eggs and milk and pour over bread. Cover and refrigerate for several hours. Bake at 325° for 15 minutes. Remove from oven and spoon soup mixture over top and sprinkle with cheese. Bake 1 hour longer.
Rinse roughy in cold water. Dip each piece in oil and then in bread crumbs. Place on cookie sheet and put a tablespoon of tomato sauce on each piece of fish. Sprinkle oregano on each and place a bay leaf around the fish. Sprinkle a little oil around the bottom of the pan and cook for about 15 minutes at 350°, more or less, depending on the thickness of fish.
Soak beans overnight. In the morning, boil until the skins are tender, but not broken. Mix in all ingredients, except for the pork sausage. Place mixed vegetables in a crockery casserole and top with the pork sausage. Place casserole in a pan of water in oven and simmer slowly at 250° for about 6 hours. They can be eaten in as short a time as 3 hours, but the longer it simmers, the more delicious it becomes. If it gets too dry, water may be added. Serve hot.
Use a large bowl to mix it in. Combine shortening and boiling water or milk. Stir until melted. In another bowl, beat eggs, sugar and salt. Stir, then add cold water. Put both packages of yeast in lukewarm water and dissolve. Combine all 3 mixtures in the large bowl. Stir well. Add flour. Will be a little wet. Cover tight and chill overnight. Shape, let rise and bake at 350° for 10 to 20 minutes.
Spread each slice of bread with Mazola, then spread with garlic spread. Place slices in broiler. Heat until brown on broil setting for no longer than 1 minute. Check to make sure broiler pan is not too close to oven burner, or bread slices will burn. Heat slices a few seconds longer to brown tops of bread slices until they are crunchy. Serve immediately. Crusts are best.
Mix cream cheese and Blue cheese together and set aside. Cut crust off bread and flatten each piece of bread with a rolling pin. With a spatula, spread a thin layer of cheese mixture over bread. Place asparagus on bread and roll. Cut each bread stick into pieces. Spray cookie sheet with Pam and arrange pieces in rows. Brush lightly with melted butter for 5 to 10 minutes or until lightly browned. Bake at 350°.
Brown meat; add next 6 ingredients. Simmer until thick, about 45 minutes to 1 hour. Cook noodles. Combine cottage cheese with next 5 ingredients.
In a heavy saucepan, combine sugar, syrup and water, stirring constantly until sugar is dissolved. Insert a candy thermometer and do not stir once the candy reaches 200°. Cook the candy to 290° on a clear day and 300° on a humid day. Remove from heat, add coloring and flavoring; do not stir. Pour into molds sprayed with vegetable oil. Insert sticks. Let cool. Makes about 20 lollipops.
Boil sugar, milk, margarine and vanilla and boil for 1 to 2 minutes and pour over peanut butter, oats and cocoa. Mix thoroughly and spoon drop onto wax paper to cool.
Place all ingredients in a pickle crock or glass jar and add water to make 6 gallons. Corning should be done at a temperature of about 38°. If this is not possible, add 1/3 more salt for every 15° increase in temperature. For example at 83° add 3 more pounds of salt. Place the meat in the liquid and weight it down with a plate. Cover and let it stand for 15 days. On the 5th and 10th days, stir the liquid and turn the meat over. On the 15th day, remove the meat and store in a cool place.
Preheat oven to 375F. Grease a 9x13 inch pan. In a small bowl, mix Feta Cheese and four Eggs together. put the first Filo sheet on the bottom of the pan, brush with one tablespoon of melted butter. Repeat with three more Filo Sheets. On the fourth sheet, put half of the egg/cheese mixture. Place another sheet of Filo dough on top, brush with butter and repeat three more sheets. Cover with remaining egg/cheese mixture and four more sheets of Filo dough. Carefully cut squares in pan. Pour any remaining melted butter on top. Combine one egg and Seltzer Soda and pour on top of Banitza. Bake for 20-25 minutes or until golden brown. Take out of oven and sprinkle with cold water. Cover with paper towel and dish towel. Let stand for 10 minutes. Sprinkle with sugar and serve warm.
Dissolve jello with 1 cup of boiling water. Melt sour cream and ice cream with 1 cup water. Combine with jello and add fruit. Chill until set. If you use strawberry jello, you could use strawberries and bananas.
Drain pineapple (save syrup). Add water to make 1 cup. Heat to boiling; dissolve Jell-O in hot liquid. Cool. Gently stir in ginger ale. Chill until partially set. Blend fruits; fold into gelatin and chill. Blend cheese with topping. Put on top. Toast pecans in 1 tablespoon butter. Spread on top. Chill.
Mix Veg-All, onion, celery, cheese, mayonnaise, and water chestnuts together. Bake for 30 minutes a 350 degrees. Mix crackers and margarine together to make topping. Top with topping and bake an additional 15 minutes.
Brown hamburger; drain. Spread in cake pan and pour mushroom soup on hamburger. Top with Tater Tots. Bake at 350° for 1/2 hour.
Combine first seven ingredients and bring to a boil. Lower heat to cook 40 to 45 minutes. Add evaporated milk and margarine. Stir frequently until thickened.
Cook potatoes in boiling salted water; when soft, rub through strainer. Scald milk; add to potatoes. Mel butter; add dry ingredients. Stir until well mixed; stir into boiling soup. Cook 1 minute. Strain and sprinkle with chopped parsley.
Mix first 6 ingredients together in mixer. Add pecans. Finish filling ice cream freezer with milk.
Saute bacon in Dutch oven until browned. Remove and reserve. Sprinkle beef with salt and pepper and saute a few pieces at a time in bacon drippings until well browned on all sides. Add onions and carrots and saute until lightly browned. Pour off all fat. Add garlic. Sprinkle meat with two tablespoons of flour; toss. Add wine and bouillon. Tie parsley, celery and bay leaf together with string. Add to meat and simmer until fork-tender.
Put hamburger in bowl and add cayenne and salt. Divide into 8 portions and flatten each into a triangular shape. Press cheese portion in center and seal evenly around the cheese. Beat eggs and spread out bread crumbs on plate. Dip each triangle into egg, then into bread crumbs coating even. Put oil in skillet (repeat dipping triangles a second time) and place in skillet browning each side until golden brown. Can deep fry also. Drain on paper towels.
Mix the first four ingredients and cook on High for 8 minutes. Stir at 4 minutes. Add butter and cook 2 more minutes. Now add baking soda and stir.
Put sugar, water and syrup in heavy pan. Boil to soft ball stage. While it is boiling, beat egg whites until stiff. Add vanilla, beating. Pour half of cooked syrup over egg whites slowly, beating all the time. Boil remaining syrup to crack stage. Add to egg mixture, beating all the time again. Drop onto wax paper.
Saute oleo and minced garlic. Add green pepper and mushrooms. Add shrimp. Cook about 5 minutes or until shrimp is done.
Place candy bars and water in top of a double boiler; bring water to a boil. Reduce heat to low; cook until candy bars melt. Cool about 20 minutes. Gradually fold whipped topping into cooled chocolate; spoon into pastry shell. Chill 8 hours. Makes 1 9-inch pie.
Mix egg with all ingredients. Drop by teaspoonfuls into deep fat. Mixture may be made ahead of time and refrigerated. Makes a little bit of shrimp go a long way.
Combine flour, 3/4 cup pecans, margarine and brown sugar. Pat in bottom of lightly greased 9 x 13-inch dish. Bake at 350° for 20 minutes. Cool. Combine cream cheese, 1 cup Cool Whip and confectioners sugar. Spoon over cooled crust. Combine vanilla and chocolate pudding mixes with milk; beat until thick. Spread over second layer. Cover with 2 cups Cool Whip. Sprinkle with remaining chopped pecans. Refrigerate for several hours before serving.
Sift together dry ingredients into mixing bowl. Add shortening, water and eggs. Mix with mixer; add vanilla. Pour into greased 9 x 12-inch pan. Bake at 375° for 35 minutes or until done. Frost with your favorite frosting.
Beat eggs and sugar well. Add milk; mix. Add pineapple and bread; mix well. Bake at 350° for 50 minutes.
Mix Cool Whip and dry Jello in large bowl. Stir in pineapple and cottage cheese. Turn into pan or dish. Place mandarin oranges on top of mixture. Mix well with other ingredients. Refrigerate.