HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix sugar, syrup and butter/margarine in a saucepan. Bring to boil, reduce heat and cook 5 minutes, stirring constantly. Remove from heat; add baking soda, cream of tartar and salt. Pour over popped corn and mix thoroughly. Place in large uncovered pan (about 18 x 12 x 2 1/2-inch). Bake in low oven (200°) for 1 hour. Remove and spread on waxed paper or foil and separate into bite sized pieces. Store in covered container.
Mix pudding as directed on package. Add Cool Whip, sour cream and Eagle Brand milk. Mix together. Chop bananas and add to mixture or slice and put over a layer on vanilla wafers. Pour mixture into dish and put another layer of wafers.
Mix first 8 ingredients and roll thin. Cut into 3-inch circles. Place 1/2 of the cookies on greased sheet. Mix together the remaining ingredients for a filling and cook until thick. Stir carefully as this burns quickly. Put 1 teaspoon filling on cookies; top with second cookie. Press edges with a fork. Don't let filling reach edges. Bake at 400° for 8 to 10 minutes.
Have your mom or dad toast coconut flakes in the oven at 350° until brown. Cut your banana into bite-size pieces. Dip into your favorite yogurt and roll in toasted coconut. Wala Poo Poo's. Serves as many as you like.
Mix all but 1 cup pecans; roll ball in remaining 1 cup pecans.
Drain cherries. Reserve 1 1/4 cups liquid. Combine 3/4 cup sugar, cornstarch and salt. Add reserved liquid. Cook until thick, stirring constantly. Add cherries, lemon peel, lemon juice and food coloring. Pour into pastry shell. Combine flour, 1/2 cup sugar and spices. Cut in butter until crumbly. Sprinkle over cherries. Bake in a 400° oven about 30 minutes or until crust is brown. Serve warm.
Blend together in blender. Add 1 c. Cool whip. Chill for about 4 hours.
Combine corn (fresh corn cut from cob is best, but canned corn will do fine) in bowl with beaten eggs. Sift in dry ingredients and beat slightly until smooth. Drop by spoonfuls onto hot, well-greased skillet, turning each fritter to brown well on each side.
Brown the beef. Add 1/2 teaspoon salt and garlic salt. Reserve 1 cup cheese. Add meat to remaining cheese, olives and onions. Combine tomato sauce, tomato paste, soup, water, oil, chili powder, garlic powder and 1/2 teaspoon salt. Simmer. Dip tortilla in sauce; place a heaping tablespoon of meat in center. Roll. Lay filled tortillas in baking dish. Pour 1 cup sauce over tortillas. Bake at 350° for 15 minutes. Sprinkle with reserved cheese. Heat until cheese is melted. Serve with remaining sauce.
Heat fat. Stir and fry onions lightly. Add remaining ingredients and cook over low heat about 50 minutes. Serve with any cooked meat except fowl.
Put pickles in jars. Heat mixture to a rolling boil. Pour into jars. Boil rings and lids to help lids seal. Screw rings firmly on the jars.
Cook ground beef until particles separate. Add garlic salt, chili mix and tomatoes. Simmer until almost dry. Cook rice as directed on package. Put a layer of meat and tomato mixture in a large serving dish. Add a layer of rice on meat mixture. Add the remainder of the tomatoes and meat mixture. Heat can of soup and milk and spread over meat mixture. Sprinkle olives, onions, cheese and Fritos over mixture. Garnish with lettuce and tomato wedges.
Trim crust off bread. Spread soup on bread. Take 1 piece of asparagus from can and roll up in bread. Brush with melted butter. Put on baking sheet and bake at 350° until lightly browned.
Beat cheese until smooth and then gradually beat in sugar. Blend in sour cream and vanilla. Fold in whipped topping and blend well. Spoon into crust. Chill until set, at least 4 hours. Garnish with lots of sliced, fresh strawberries to cover top. Add dollops of whipped topping on top, if desired.
Thoroughly cream shortening, vanilla, honey and sugar. Add eggs; beat thoroughly. Add sifted ingredients alternately with milk. Pour into 2 wax paper-lined pans. Bake in moderate oven for 45 minutes.
Mix all ingredients together. Shape into 4 patties. Fry in hot shortening in skillet. Brown on both sides.
In a 1 1/2-quart glass bowl, put sugar and corn syrup. Cook on High for 5 minutes, then add cashews and cook on High for 3 minutes. Next, add butter and vanilla. Cook on High for another 2 minutes. Add soda and quickly stir. Pour onto lightly greased cookie sheet. Cool 1/2 to 1 hour. When cool, break into small pieces and store in airtight containers.
To each quart of shredded cabbage, add 1 tablespoon pickling or coarse salt, 2 tablespoons vinegar and 1 tablespoon sugar. Fill jars with shredded cabbage. Fill with hot water. Put on cap loosely. This will ferment in about 1 week. When fermentation ceases, clean sealing edge of jar. Screw band tight and process in boiling bath for 25 minutes.
Mix flour, butter and sugar into crumbs. Keep 1 1/2 cups for top of cake. Mix water, molasses and soda and put into remaining crumbs. Mix until real wet. Pour in pan; spread crumbs on top. Bake at 350° for 35 to 45 minutes.
In a large bowl of an electric mixer, combine the eggs, sugar and butter. Add salt, zucchini and vanilla. Mix well. Combine the flour, baking soda, baking powder and cinnamon; mix well. Add to the zucchini mixture and mix. Add nuts and mix again.
Heat oven to 350°. Lightly spray a 9-inch pie pan with vegetable spray. Place all ingredients in blender, food processor or mixing bowl. Blend 1 minute or beat 2 minutes with mixer. Pour into pie pan and bake for 50 minutes or until center is puffed up. To serve, cut pie into eight pieces. One serving (1 piece) = 1 starch/bread exchange, 1/2 medium fat meat exchange. Contains 114 calories.
Blend all ingredients until smooth. Place in baking dish or loaf pan. Bake at 350° for 1 hour. Yields 4 to 6 servings.
Brown and drain first 3 ingredients. Add tomato sauce, mushrooms, Velveeta cheese and garlic salt. Simmer until cheese is melted and bubbly. Spread on rye bread. Bake until bread is toasted.
Make small pan cornbread. Mix cornbread, margarine, 2 cups stuffing mix and 1/2 soup can of broth. Sprinkle some sage. In separate mixing bowl, mix 2 cans soup, rest of broth and sour cream. In casserole dish, layer chicken, soup mixture and cornbread mixture. Then layer again. Bake at 350°, covered, for 25 minutes, then uncovered 20 minutes.
Mix first 5 ingredients together until crumbly. Press half into a greased 9 x 9-inch pan. Put remaining ingredients in saucepan; cook until clear and thick. Pour over crumbs. Top with remaining crumbs. Bake at 350° for 30 minutes. Cool. Serve with whipped cream.
Heat oil in nonstick skillet or Dutch oven over medium heat until hot. Add squash and onion. Cook and stir 5 minutes or until vegetables are crisp-tender. Add tomato slices and oregano. Cook and stir for 1 minute. Sprinkle with salt and pepper. Add taco sauce and cook and stir for 30 seconds. Reduce heat to low. Sprinkle with cheese; cover and cook for 2 minutes or until cheese has melted.
Drain all fruit. Reserve juice. Mix 3 cups juice with pudding mix. Cook over medium heat until thick. Remove from heat and cool. Once cooled, mix with fruit and chill to serve.
Melt margarine in Dutch oven over low heat; add flour, cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly until thick. Add cream cheese, cut in cubes, Swiss cheese, salt, nutmeg and pepper. Cook over low heat, stirring constantly until cheese melts. Add potatoes and stir well. Spoon one half of potato mixture into a lightly greased 9-inch square baking dish. Spoon broccoli evenly over potatoes. Spoon remaining potatoes over broccoli layer. Cover and bake at 350° for 35 minutes.
Bring water to boil and add salt. Add macaroni and cook about 10 to 12 minutes. Drain, saving 1 cup of the water. In bowl, beat eggs and milk. Add macaroni and mix well. (May need to add saved water so dish won't be too dry.)
Brown hamburger and drain. Add seasoning and refried beans. Put in 9 x 13-inch pan. Mix sour cream and green taco sauce together. Spread over meat mixture.
Melt chips over hot water (not boiling) and stir in milk and vanilla. Add chopped nuts and mix well. Chill until firm enough to handle. Form into 12-inch roll on waxed paper. Unroll and mark with tines of fork lengthwise. Brush with egg white. Press pecan halves into roll to completely cover surface. Wrap in waxed paper. Chill. Cut in 1/2-inch slices with sharp knife.
Mix all ingredients together. Pour into a 4 to 6-quart freezer. Mix until freezer turns hard. May add fresh or frozen fruit as desired. May omit vanilla pudding and add chocolate pudding and add 1/4 cup cocoa.
Blanch asparagus. Saute onion and garlic in oil. Add tomatoes and wine. Saute 5 minutes on low heat. Add red pepper and salt. Boil water and cook pasta. When finished, toss in bowl. Add tomato and asparagus and 1/4 cup Parmesan cheese.
Soften cream cheese and add other ingredients. Make into a ball. Roll in pecans. Refrigerate to make firm.
In a 7 x 11-inch pan, fill less than 1/4 full of boiling water and add butter. Add sugar, cinnamon and vinegar. Set aside.
Mix cake mix, eggs, milk and oil. Add the can of frosting to batter (1/2 at a time). Grease tube or bundt pan. Sprinkle with pecans. Pour batter on top of nuts. Bake at 325° for 1 hour. Cool 10 minutes and remove from pan.
Cut the eggs in half. Remove yolks; mash. Combine with mayonnaise, pickle, cheese and salt. Refill whites. Sprinkle with paprika. Makes 12 halves.
Mix ingredients (except poppy seed). Beat on medium for 3 minutes. Add poppy seed and blend. Grease and flour Bundt or tube pan. Bake at 350° for 45 minutes. Glaze if you like with 3/4 cup powdered sugar, lemon juice and enough milk to spoon on the cake.
In a large skillet, cook onion in melted Crisco until soft but not brown. Stir in salt, paprika and pepper, then brown the chicken pieces on all sides. Add chicken stock or bouillon. Cover and simmer for 50 to 60 minutes, until chicken is tender. Put chicken on a serving platter and keep hot. Stir combined sour cream and flour into mixture in skillet. Cook and stir until this sauce comes to a boil; pour over chicken. Serve with noodles or rice.
Bring first 3 ingredients to a boil and boil 10 minutes, stirring constantly. Then add 1 teaspoon vanilla, 1 cup coconut and 1/2 cup chopped nuts. Pour over cake while still warm.
Preheat oven to 375°. Place crescent rolls onto ungreased pizza pan to make crust; trim edges. Scramble eggs with salt and pepper. Bake crust for 10 to 12 minutes. Drain eggs well. Place onto baked crust. Top with a layer of scrambled bacon pieces, scrambled sausage, any of the optional toppings and cheese. Place in warm oven to melt cheese. Serve warm. Makes a great meal any time of day served with fresh fruit.
Melt butter in double boiler or saucepan. Add flour and seasoning; stir smooth. Slowly add the milk, stirring constantly. When it thickens, melt the grated cheese in the sauce. Put in a buttered baking dish or casserole with layers of the sliced potatoes, onion and cheese sauce, repeating until all ingredients are used. Bake in a moderate oven at 350° for 1 hour.
Preheat oven to 350°. Chop stalks of celery. Chop onion. Mix together in a bowl along with turkey. Roll into patties. Bake at 350° for 30 to 35 minutes. Season with salt and pepper to taste.
Salt and pepper the meat. You can flour the meat, but I leave the flour off. Brown in hot shortening or oil. Pour off excess grease.
In a large pot, put the sugar, water, syrup and peanuts. Cook until the peanuts pop and the sugar turns caramel in color. Take off fire and add margarine, soda and vanilla. Mix well; pour into pan to cool. Break in pieces.
Combine all ingredients except last two in a pot and bring to a boil. Simmer 5 minutes. Blend butter with flour, add to the corn, mix well and remove from heat.
Mix all ingredients and top with bread crumbs or cheese Ritz crackers. Bake at 350° for 45 minutes.
Saute onion. Add ground beef and cook, stirring, until brown. Add other ingredients and simmer, covered, at the back of wood stove or in a 325° oven until flavors have mingled and swimmers are dry. May be doubled or tripled.
Mix liquids and sugar together; put in bottom of percolator. Put spices in top; perk for 3 minutes. Serve piping hot.
In a 2-quart saucepan over low heat, melt butter/oleo. Stir in 2 tablespoons flour, salt and pepper until smooth. Gradually stir in brandy, lemon juice, water and chicken bouillon. Cook, stirring constantly, until thickened and smooth. Using a wire whisk, gradually blend in sour cream. Pour over chicken. Cover tightly; bake for 45 minutes. Remove foil; add artichoke hearts. Cover and bake 15 minutes longer.
In large casserole dish, alternate layers of raw beef, cabbage, potatoes, carrots and onion. Sprinkle each layer with salt and pepper. Dilute tomato soup with water and pour over casserole. Cover with foil and bake at 400° for 1 1/2 hours.
Drain the spinach in a sieve; do not press out water. Combine the spinach, soup mix, sour cream and bread crumbs; mix well. Blend in the eggs. Pour into a greased 2 1/2-quart casserole. Top with cheese. Bake at 350° for 45 minutes. Makes 10 to 12 servings.
Melt margarine and add sugar; stir. Cool slightly. Add eggs, one at a time. Beat well after adding each egg. Add flour and beat thoroughly. Add nuts and chocolate chips. Mix well. Bake for 25 minutes at 350°. Cut in squares.
In a large bowl combine first five ingredients. Beat at 2 minutes or until well blended. Pour half of the batter into greased and floured 10 inch tube pan. Combine pecans and chocolate chips. Sprinkle half over the batter. Top with marshmallows and remaining batter. Sprinkle with remaining pecan mixture. Bake at 350 degrees for 55 to 60 minutes or until a toothpick inserted into center comes out clean. Cool for 10 minutes before removing from pan. Immediately flip cake over on a serving plate. Serves 12 to 16.
Beat eggs slightly in blender, then add other ingredients. Mix. Beat at high for additional five minutes. Put 1/2 to 3/4 cup mixture in large iron (or other oven-safe) skillet and cook on stove top until no longer runny (medium heat). Place skillet in 450° oven until done (about one minute). Serve with lemon juice and powdered sugar.
Mix together and bake in a 9 x 13-inch pan in a 350° oven for 20 minutes. Serves 6.
Sprinkle steak with tenderizer, Accent, salt and pepper on both sides. Flour steak well on both sides. Fry steak in shortening	on medium to	high heat until brown on both sides approximately 5 minutes on both sides each. Remove from pan and add flour, salt and pepper to fat in pan. Brown lightly stirring. Add a little extra shortening if necessary.	Add water and Worcestershire stirring until of a good gravy consistency. Add a little extra water if necessary. You may return steak to gravy and simmer for 20 minutes covered or you may serve separately.
In a medium saucepan, melt 4 tablespoons of butter and add the flour.	Stir and blend with a wire whisk and cook over medium heat for about 2 minutes. Slowly add the scalded chicken stock and wine and keep whisking.	Allow the sauce to simmer for about 15 minutes.	Set aside. In a medium bowl, combine the Ricotta with half	the Asiago cheese, beaten egg and 1 tablespoon parsley; add salt and pepper to taste. Mix well and set aside.	In a medium skillet, heat the oil and saute the sausage over medium-high heat for a few minutes or until done; set aside.
In a large skillet, heat oil. Add beef and cook over high heat, stirring frequently until browned, about 5 minutes. Add pepper, onion and celery.	Cook 3 to 5 minutes, stirring frequently. Reduce heat;	stir in molasses, soy sauce, lemon juice, pepper sauce and	seasonings. Blend water and cornstarch; quickly stir	into beef mixture. Cover. Simmer 5 minutes. Serve with hot fluffy rice. Makes 4 servings.
Combine first eight ingredients and mix well. Pour into baking dish. Top with bacon. Bake at 350° for 1 to 2 hours. (Time will vary depending on baking dish.)
Mix together first four ingredients. Fill the bottom of a pie plate or fluted dish with this mixture. Spread cocktail sauce on top. Cover the layer of cocktail sauce with flaked crab meat or seafood chunks. Garnish with parsley. Allow to refrigerate overnight for best flavor!
Shape meat into patties; place on aluminum foil. Top with potatoes, onion and carrots. Wrap tightly. Bake at 350° for 1 hour. Butter and season patties and vegetables. Serves 4.
In a large skillet, combine carrots, butter and caraway seed. Cook over low heat until the carrots are just crisp and tender, about 5 minutes. Add soup, milk, water, cabbage and sausage; bring to a boil. Reduce heat; cook until cabbage is tender, about 15 minutes. Yields 6 to 8 servings (2 quarts).
Boil macaroni, add veggies for last 5 minutes of cooking. Drain. In sauce pan, stir soup into cream cheese; add milk, parmesan cheese and pepper, over low heat. Heat until cream cheese is melted. Stir in macaroni and veggies. Heat thoroughly, stirring often. Serves six.
Dissolve gelatin and salt in water. Drain pineapple, reserving syrup. Add enough water to syrup to make 1 cup. Stir into gelatin. Chill until partially set. Add mayonnaise and beat with rotary beater until smooth. Fold in pineapple, rice, carrots and nuts. Pour into 4 1/2 cup mold. Chill until firm.
Spray square casserole dish with cooking spray. Cover bottom of pan with a layer of asparagus, then cheese and repeat until pan is filled.
Combine dry ingredients with shortening, using hands to work into crumbs. Line a 9 inch pie plate with pastry, fill with liquid and top with crumbs. Reserve small amount of crumbs for top.
Mix all ingredients together. Add food coloring. Pour in graham cracker pie crust. Refrigerate.
Mix ingredients together in food processor. Spread on English muffins. Cut into pieces and freeze overnight. Cook under broiler until brown and bubbly.
Butter the French bread with 3 tablespoons of butter (cut bread lengthwise). Spread mixture on 1/2 bread. Top with Cheddar cheese. Broil until cheese melts.
Mix gelatin, using 2 cups boiling water, 1 1/3 cups cold water and 2/3 cup pineapple juice. Chill until consistency of unbeaten egg whites. Make Dream Whip topping according to package directions. Add chopped nuts, cottage cheese and salad dressing; mix well. Whip gelatin after it reaches appropriate consistency with electric mixer until broken up into pea size pieces. Add pineapple, minus 3 tablespoons, to whipped gelatin and stir together. Add whipped mixture and mix well. Pour into 2-quart Pyrex oblong glass dish sprayed with vegetable oil (like Pam). (Will also need another small dish as recipe makes a little more than fits in 2-quart dish.) Can top with sliced olives or pineapple pieces, if desired. Chill until firm. Serves 12 to 16.
Preheat oven to 350°. Butter a 10-inch spring-form pan. For crust, mix cracker crumbs with melted butter and press into pan. In large mixer bowl, blend sugar and eggs until light and thick. Gradually add cream cheese. Beat until smooth. Stir in melted chocolate, Kahlua and cocoa. Mix in sour cream. Fold in melted butter, then add mini chocolate chips; pour into pan. Bake at 350° for 1 to 1 1/2 hours; let cool, then refrigerate. Remove outer rim of pan to serve. Baking time can vary depending on oven.
Melt wax and chocolate chips in double boiler. Keep warm. Cream butter and peanut butter. Add sugar and vanilla. Mix well (use hands). Roll into balls and dip in chocolate mixture. Lay on wax paper to cool. Freezes well!
Mix all ingredients together well. Pour into a 9-inch pie crust. Bake at 350° for 45 minutes until set in center.
Mix soup, milk, California blend and seasoning salts. Top with French fried onions, shredded cheese and Tater Tots in that order. Bake at 425° for 45 minutes or until vegies are tender.
Trim crusts from bread. Brush margarine on both sides of each slice. Top four slices ham and second slice of bread. Arrange pineapple and cheese slices on top of each; cover with third slice of bread. Secure with toothpicks; cut in half diagonally. Combine eggs, milk and salt. Dip each half of sandwich in egg mixture. Brown on all sides in skillet, adding more margarine, if needed. Makes 4 servings.
Beat butter, sugar and eggs together. Pour on graham cracker crust. Top with sliced bananas, pineapple and cherries. Put Cool Whip on top and nuts on top of that.
Combine melted butter, 1 egg and cake mix. Spread mixture in a buttered 9 x 13-inch pan.
Boil potatoes; drain. Mash with enough milk to form a paste. Saute as an ordinary pancake.
Drain apricots and pineapple, separately. Reserve 1 cup apricot syrup and 1 cup pineapple syrup. Dissolve Jell-O in 2 cups hot water. Stir in reserved apricot syrup; chill until partially thickened. Stir in apricots, pineapple and marshmallows. Chill until firm. Combine sugar, flour, egg and butter; stir in reserved pineapple syrup; cook over low heat until thickened. Cool. Fold in whipped cream. Spread over Jell-O mixture. Sprinkle with cheese.
Dip chicken breasts in Ranch dressing. Roll them in bread crumbs and place on deep cookie sheet or broiler pan. Bake at 375° for 1 hour, uncovered, or until chicken is done.
Cut sausage in chunks or remove from casings and crumble. Brown meats in as little oil as possible. Add onion and fresh garlic with green pepper and saute until tender. Add all tomato products and the mushrooms. If fresh mushrooms are used, saute with onions. Add sugar and white wine. Season with herbs to taste. Simmer for several hours over very low heat. Stir occasionally. Serve over pasta and top with grated cheese.
Butter a 3-quart casserole. Layer as follows: rice, chicken, cheese, zucchini and tomato. Mix sour cream, chilies, oregano, garlic salt, green pepper and green onion. (Salt and pepper, if desired.) Pour over layered casserole. Sprinkle top with 1/2 cup grated cheese and parsley. Bake, uncovered, at 350° for 30 minutes.
Cover each piece with egg mixture and dip in plain bread crumbs. Place chicken in frypan with 1/2-inch of hot vegetable oil. If any egg mixture is left, pour over chicken pieces in pan. Fry chicken until done.
Make cake as directed on back of box. When cool, poke holes in cake. Mix together the milk, caramel topping and Cool Whip; spread on cake. Top with Skor candy pieces.
In a 3-quart casserole, mix celery, stuffing and mushrooms. Layer turkey evenly over stuffing. Combine and mix well the milk, eggs and soup. Pour over turkey. Sprinkle with almonds; sprinkle Parmesan cheese over top. Drizzle with butter. Bake at 350° for 35 to 40 minutes, until knife inserted in center comes out clean. Serves 8 to 10.
Cream butter, brown sugar, eggs and vanilla. Add flour, baking soda and evaporated milk. Mix well. Stir in cashews. Bake in a 375° oven for 10 minutes.
In a bowl, add foamy eggs and sugars. Beat in butter. Stir in morsels and nuts. Spoon into pie shell. Bake in oven at 325° for 1 hour or until knife comes out clean.
Combine all cheeses with mixer until blended. Add salts. Blend and put on decorative dish with crackers and/or fresh vegetables.
Bake cake as usual; cool. Poke holes in cake with a fork. Make jello as usual; pour over cake. Refrigerate. Top with Cool Whip. Decorate with oranges. Refrigerate.
Mix all ingredients well, except slaw. Add slaw to mixture and stir. Refrigerate.
Sift flour, baking powder, nutmeg and salt together. Combine corn oil margarine and first amount of sugar. Add egg whites. Add lemon juice and lemon peel. Add dry ingredients. Blend well. Chill dough for several hours. Shape into balls. Dip balls into second amount of sugar. Place sugar side up on baking sheet 3 inches apart. Bake 8 to 10 minutes at 375°.
Salt and pepper pork chops. Spread mustard on each side. Roll in flour. Brown in oil. Place in casserole. Pour over mushroom soup. Bake until tender; a little water can be added.
Deep dry biscuits until golden brown. Drain and cool. Slice and fill with marshmallow cream.
Cook beans until tender and drain. Fry bacon crisp and crumble. Saute onions in bacon	grease. Blend	soup, sour cream, beans and	bacon.	Pour in casserole, top with bread crumbs and bake at 375° for 20 to 25 minutes.