HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place 1/2 pint cream, syrup and sugar in a heavy pan over low heat; stir constantly. When mixture comes to a boil, add rest of cream and butter very slowly so that mixture never stops boiling (very important). Lower heat and cook at a slow boil to a firm ball stage, 246° to 248°. Sprinkle chopped nuts in a well buttered glass pan. Add vanilla to mixture and pour over nuts. Cool at room temperature. Cut into small pieces with sharp scissors and wrap individually in wax paper. Store in refrigerator. They taste best served cold. Makes 2 1/2 pounds.
Mix ham, pork, eggs, bread crumbs, milk, 1/4 cup of the brown sugar, 2 teaspoons of the mustard and the pepper. Spread ham mixture in ungreased loaf pan (9 x 5 x 3-inch or 8 1/2 x 4 1/2 x 2 1/2-inch). Mix remaining brown sugar and mustard; spread over ham mixture. Cook, uncovered, in 350° oven until done, about 1 1/2 hours. Yields 8 servings.
Brown onions and pepper, then add meat and cook 5 minutes. Add soup and water to meat and cook 5 minutes. Place 1 cup macaroni in casserole. Add layer of meat and layer of cheese. Add second layer of each. Cover and cook 25 minutes at 350°. Remove cover and cook 10 minutes longer.
Cook squash with bacon grease, butter, salt, pepper and minced onion until tender. Drain well. Mix 1 cup of sour cream and can of cream of chicken with squash. Put a layer of herb stuffing, a layer of squash and a layer of cheese (9 x 9 pan). On top, put a layer of herb stuffing. Bake 30 minutes at 350°. Serves 8 to 10.
Mix sugar, butter and water. Color and flavor to taste (approximately 1/8 to 1/4 teaspoon of oil or 1/2 to 1 teaspoon extract). Shape into small balls. Roll in granulated sugar. Press into candy molds. Pop out. Store, covered, in refrigerator.
Soak raisins in water for 1/2 hour. Drain. Mix together soaked raisins and all other ingredients. Knead and shape into round loaf. Place in a warm, greased cast-iron pan. Put a cross on top of bread with a butter knife. Bake 45 to 60 minutes in a preheated 350° oven. Eat with butter and hot tea!
Melt together margarine, chunky peanut butter and chocolate chips in a double boiler. Pour melted mixture over Rice Chex.
In medium bowl, combine chicken and mayonnaise. Place crumbs in another bowl. Add chicken, a few pieces at a time; toss to coat. Arrange on baking sheet. Bake in 425° oven for 10 minutes or until golden brown. Makes 6 servings.
Cut chicken into strips; set aside. In large pot, combine water, beef broth, chicken broth, undrained tomatoes, onion, green pepper. Bring to a boil. Add chicken, reduce heat, cover and simmer for 10 minutes, add corn, chili powder, cumin, and pepper. Simmer covered for 10 minutes more.
Mix together all ingredients and shake well. Refrigerate before using. Note: May be mixed in blender.
Cream Crisco and sugar. Add egg yolks, one at a time; beat well. Dissolve soda in 1 teaspoon of hot water. Add milk to soda. Add milk and flour alternately. Fold in beaten egg whites (beaten stiffly but not dry). Bake at 350° for 1 1/4 hours in a tube pan. Do not open oven door for first hour.
Beat chilled whipping cream and sugar until well mixed. Add crushed peppermint candy. Use as a dip with sliced apples.
Combine oil, sugar and eggs. Beat until creamy. Mix flour, salt, soda and baking powder. Gradually add to other mixture. Add vanilla, cinnamon, nuts and apples. Bake at 350° for 1 hour in a long pan.
Preheat oven to 350°. In a Bundt pan, melt 1/4 cup oleo in the oven. Sprinkle 1/2 cup chopped pecans in bottom of pan with the melted oleo. Cut biscuits into fourths and toss with 1/4 cup melted oleo and dump in Bundt pan. In saucepan, bring to a boil and boil 1 minute 1 stick oleo, brown sugar and cinnamon. Pour over biscuits and bake 20 to 25 minutes or until golden brown. Immediately invert onto a plate. Serve warm. Serves a lot!
Put chicken breasts in shallow baking dish (do not overlap). Sprinkle mushrooms over chicken breasts. Combine soup and sour cream. Pour evenly over chicken breasts. Sprinkle paprika over top. Bake at 350° for approximately 1 1/2 hours.
Brown meat; spoon off excess fat. Add Ragu sauce and beaten eggs. Simmer uncovered 30 minutes, stirring occasionally. Cook noodles in large amount of boiling salted water until tender; drain and rinse. Layer half the noodles in 13 x 9 x 2-inch baking dish. Spread half cream cheese, half Mozzarella and half Provoli. Top with half of meat sauce. Repeat process. Bake at 375° for 30 minutes. (Can be assembled early and refrigerated. Bake at 375° for 45 minutes.) Let stand 10 minutes before serving.
Grind cucumbers, onions, bell peppers and hot peppers. Add cup of salt, soak overnight. Rinse in cold water in colander. Mix all other ingredients together. Add to vegetable mixture. Cook 30 minutes. Seal in jars while hot.
Put the first 3 ingredients in a saucepan. Let come to a boil and boil 6 minutes, stirring constantly. In a mixing bowl, put remaining ingredients. Stir the cooked mixture in the above until well mixed and chips are melted. Drop by teaspoon onto waxed paper; top with a half of pecan. Chill. Drop by teaspoon into a bowl of finely chopped pecans; roll until well coated. Place on waxed paper; chill. Form fudge in a long roll; roll back and forth to get a round roll. Roll in waxed paper, chill and slice 1/4-inch thick.
Mix ingredients together. Stir with spoon; do not mix with mixer. Freeze according to your freezer's directions. Makes 1 gallon.
Combine all dry ingredients. Add egg, milk and onions. Mix well. Drop in deep hot grease by spoonfuls and brown on all sides.
Boil lobsters 20 to 25 minutes in 1-inch of salted water. Pick out all meat and cut in small pieces. Set lobster juice aside with meat. In a small bowl, pour enough warm water to cover over spices; set aside. In large bowl, mash softened cream cheese; add juice from lobster a little at a time until creamy texture appears. Add spices and mix together and finally add lobster; mix again. Form mix into a mound and sprinkle top with chives and parsley. Spread crackers around dip.
In a saucepan, bring sugar and water to a boil, stirring constantly. Remove from heat. Immediately stir in gelatin until dissolved. Chill until mixture is consistency of unbeaten egg whites. Fold in apples, cranberries, oranges and pecans. Pour into mold. Chill until firm.
Drain pineapple and mix with pie filling. Add condensed milk and pecans. Fold in whipped topping. Place in glass bowl and refrigerate for several hours before serving.
Combine all the ingredients in a large bowl. Refrigerate serve on lettuce. Garnish with tomato, egg slices, olives or other salad favorites.
Peel potatoes. Cut each potato into 6 slices. Dry the pieces. Coat with melted butter in baking dish. Add salt and pepper. Bake covered in single layer for 20 minutes. Uncover, baste and bake for 30 minutes at 350°.
Combine bananas, Cool Whip, candy bars and apples in a bowl. Crush cookies and put on top. Put in refrigerator overnight.
Mix cake ingredients and pour 3/4 of batter into tube pan sprayed with Pam.
Put dates, nuts, butter and soda in a bowl. Heat juice and water until it boils. Pour over date mixture. Stir until butter melts. Add sugar, eggs, flour and vanilla. Mix. Bake in greased loaf pan at 350° for 1 hour or 2 small loaves bake for 30 minutes.
In bowl, combine cream cheese, butter and vanilla. Beat until light. Gradually add sugar, beating until fluffy. Add milk if necessary to make spreadable. Use 1/2 recipe for 9 x 13-inch sheet cake.
Cook onion in hot oil until tender. Add remaining ingredients and cook until mixture is well blended. Will keep a long time in refrigerator. Makes 1 pint.
In glass bowl, combine sugar and syrup. Microwave 2 1/2 to 3 minutes on High until mixture comes to a full boil. Stir in peanut butter and cereal. Shape into balls or drop by spoonfuls onto waxed paper. Makes 3 dozen.
Combine butter and sugar in bowl. Alternate flour, eggs and milk. Add vanilla. Bake at 425° until edges of cake are browned lightly, then turn on broiler to brown top. Make 4 layers and fill with any kind of filling.
In large bowl, cream butter, then slowly beat in eggs. Mix in coconut, sugar, flour, cocoa, salt, vanilla and nuts. This makes a heavy batter. Spread in greased and floured 9 x 13-inch pan. Bake in preheated oven 45 to 50 minutes or until cake tests done.
Mix all ingredients together; knead several times. Roll out on a floured board. Cut and place on a cookie sheet or in a baking pan. Bake at 450° to 500° for 10 to 12 minutes.
Put in a large frying pan. Fry in a frying pan uncovered until water is gone. Sprinkle salt on a sheet pan; pour nuts on the pan. Bake at 300° for 15 minutes; turn and stir. Then bake for 15 minutes more.
Brown chops in 2 tablespoons oil. Place in a 2-quart casserole. Add remaining ingredients, except rice. Cover with foil. Bake 1 1/2 to 2 hours at 325°. Serve over cooked rice.
Cook chopped onion in butter until soft. Mix with mushroom soup and milk. Add tuna. Mix with cooked noodles. Bake at 350° for 20 to 30 minutes. Top with potato chips before baking.
Break angel food cake into bite size pieces. Put in bottom of dish. Combine strawberries and pie gel and spread over cake. Mix cream cheese and Cool Whip. Spread over cake and strawberries. Refrigerate until ready to serve.
Mix chicken, soups and milk. Pour into a 13 x 9-inch pan. Mix stuffing with leftover chicken broth until thin enough to spread. Spread evenly over the chicken mixture. Bake at 350° until bubbly on top and brown.
Mix Crisco with sugar, add eggs, flour (sifted twice), cocoa and salt. Alternately add buttermilk, then vanilla and food coloring. Beat well. Fold in soda dissolved in vinegar. Bake for 40 to 45 minutes at 350°.
In blender, puree beans and tomato until smooth. Transfer to a medium saucepan or chafing dish. Add scallions, cheese and chili powder. Cook over low heat, stirring, until cheese is melted and dip is heated through, 6 to 8 minutes. Serve hot with crisp tortilla chips for dipping.
Cream softened cheese and butter. Add onion, pepper and mayonnaise. Rinse crab meat. Drain well. Squeeze water from meat. Add to mixture. Line a small bowl with Saran Wrap. Pack mixture into bowl. Chill until firm.
Rub the veal or beef bones with oil; place in a 400° oven for 20 minutes. Rub the carrots, celery and onion with oil. Roast everything for 20 minutes, until it is a rich, dark brown. Remove from the oven. Place in a pot with the remaining ingredients. Bring to a boil. Skim off foam; simmer 3 to 4 hours to reduce by one-third. Strain and freeze.
Mix Sure-Jell with juice. Bring to rolling boil over high heat. Add sugar and cook for 8 minutes. Put in jars and seal immediately.
Dump into a bowl the sugar, butter (make sure it's at room temperature), milk, eggs, then rest of the ingredients. Mix thoroughly. Bake at 350° for 45 minutes. Do not open door until done.
Grind all ingredients. Combine and cook until thick. Seal in sterilized pint jars.
Melt butter called for in stuffing mix package directions. Add celery and onion. Cook until tender, but not brown. Add water called for in package directions. Bring to a boil and remove from heat. Stir in stuffing mix, parsley flakes and walnuts. Makes 5 1/2 cups stuffing.
Cook vegetables until fork tender. Drain. Combine soup, 1/2 cup of Swiss cheese, pimentos and 2/3 cup of onions. Mix with vegetables and pour into a baking dish. Cover and bake at 350 degrees for 30 minutes. Remove from oven and sprinkle with rest of cheese and remainder of onions. Return to oven and bake uncovered for 5 minutes or until brown.
Cook slowly, stirring, until sugar dissolves. Cook to soft-ball stage. Test by dropping a few drops in cold water. Remove from heat. Add butter. Cool to lukewarm without stirring. Add flavoring; beat until thick. Pour in greased dish.
Mix all ingredients. Add bananas and nuts last. Bake in greased loaf pan in 300° oven for 45 minutes.
Mix all filling ingredients well; then spread thinly over bread. Cut in strips about 1 inch wide and place in freezer on a cookie sheet. When solidly frozen, store in a plastic freezer bag and remove as needed. To reheat, bake on a cookie sheet for 10 minutes in a preheated 400° oven.
Cook pineapple, sugar, salt and egg until thickened; add the gelatin. Let cool. Beat the chilled evaporated milk, then fold into the chilled mixture and then the cottage cheese and strawberries. Put it in a baked crust.
Combine cake mix, pudding and poppy seed; mix well. Add other ingredients and beat for 6 minutes. Do not underbeat. Grease 2 loaf pans; divide batter evenly in the pans. Bake at 350° for 40 to 45 minutes.
In medium skillet, melt butter. Cook onion in butter until tender not brown. Add hamburger and brown. Add soup, tomatoes and seasonings. Mix well. Add macaroni and green pepper. Stir and pour into 1 1/2-quart casserole. Top with cheese and bake uncovered at 350° for 35 minutes. Serves 4 to 6.
Preheat oven to 350°. In a large bowl, mix together eggs and oil. Add onion and garlic. Add Bisquick, Parmesan cheese, parsley and oregano. Mix well with wooden spoon. Add zucchini; mix until moistened. Sprinkle in salt and pepper as desired. Pour into lightly greased 9 x 13-inch baking dish. Bake at 350° for 30 minutes.
Mix together mayonnaise, lemon juice, soy sauce and celery salt. Toss all other ingredients into mayonnaise mixture. Place in refrigerator overnight so flavors will blend.
Mix all together. Bake at 350° for 45 minutes to 1 hour. Test with toothpick and let cool. Best to keep overnight before cutting.
Mix baking soda, vanilla and 1 teaspoon water. Set aside. Combine water, sugar and corn syrup; heat to 275°. Add nuts and cook until 302° using candy thermometer. Remove from heat, add butter and baking soda mixture and stir. Pour onto greased cookie sheet to cool. When cool, break into pieces.
Brown ground beef in skillet. Drain and put beef in crock-pot. Brown bacon and onion. Drain. Add bacon, onions and remaining ingredients into crock-pot. Stir well. Cover and cook on low heat for 4 to 6 hours. Serves a bunch. If using 2-quart crock-pot, reduce this recipe by half.
Melt butter. Stir into brown sugar until blended. Cool. Add eggs. Sift dry ingredients together and add to butter, sugar and egg mixture. Add vanilla and nuts. Pour into greased 9 x 13-inch pan. Bake at 350° for 30 minutes. Cut while warm.
Combine first 3 ingredients and water. Beat until smooth. Add turkey and stir well until all pieces are coated. Drop into hot, shallow fat and brown on all sides; keep warm. Drain pineapple juice into saucepan. Blend in cornstarch. Add butter, pineapple and remaining ingredients. Simmer for 5 minutes, stirring frequently. Add turkey and serve at once. Makes 4 servings.
Spray an 8 or 9-inch spring-form pan or 9-inch pie plate lightly with nonstick cooking spray. Sprinkle bottom and sides with graham cracker crumbs. Completely dissolve gelatin in boiling water; pour into blender container. Add cottage cheese and cream cheese products; cover. Blend at medium speed, scraping down sides occasionally, approximately 2 minutes or until mixture is smooth. Pour into a large bowl. Stir in whipped topping. Pour into prepared pan or dish. Chill until set, approximately 4 hours. When set, ready to serve. Top cheesecake with pie filling.
Brown hamburger. Add soup, catsup, mustard and a little water if needed. Simmer 10 to 20 minutes. Serve on buns.
Combine flour, baking powder, salt, soda and oats. Add egg, oil, milk, honey, bananas and nuts. Stir only until dry ingredients are moistened.	Fill greased muffin cups 2/3 full. Bake at 400° for 15 minutes, or until done. Yields 12 muffins.
Prick the whole unpeeled eggplant in a few places with a fork, place it on a baking sheet and broil it about 4 inches from the heat in the oven. Turn it to cook on all sides, until the eggplant is completely collapsed. This takes about 20 minutes. When the eggplant is cool enough to handle, peel off the charred skin. Beat the pulp with a fork until it is smooth or puree in blender. In a separate bowl, mix garlic and salt. Stir in the tahini. With a wooden spoon, beat in the lemon juice. Beat the tahini mixture into the eggplant a little at a time. The mixture should whip up nicely and turn a lighter color. Add the fresh parsley and cayenne pepper.
Cream sugar, oil, eggs and pumpkin. Mix flour, add salt, cinnamon and soda. Bake at 350° for 1 hour.
Cream first 4 ingredients. Sift remaining ingredients and add to creamed mixture. Roll into balls. Dip in sugar and pat down with bottom of glass or mold dipped in water. Bake at 350° for 10 to 12 minutes.
Combine all ingredients in small saucepan; heat through, stirring constantly. If desired, garnish with snipped parsley. Makes about 2 cups.
Cream butter and sugar. Add flour alternately with eggs. Add dates, nuts and vanilla. Mix thoroughly. Batter will be stiff.
Cut squash in half crosswise; remove seeds. Place squash halves, cut side up, in a 15 x 10 x 1-inch jelly roll pan. Combine dates and walnuts; spoon into squash.
Preheat oven to 350°. Combine chicken, cheese, celery, onion, mushrooms and sour cream. Spread out individual biscuits. Spoon chicken mixture onto center of biscuit and roll up, securing ends so mixture doesn't fall out. Roll stuffed biscuit in beaten eggs and then in crushed cornflakes. Bake, uncovered, 30 minutes or until lightly browned. Serve hot or cold.
Mix ingredients together; form into a ball with a generous teaspoonful. Bake at 375°. Frost while still warm.
Cook rice. While it is standing, brown the ground beef with salt, pepper and onions. Simmer until onions are tender. Add tomato soup and heat thoroughly.
Spray skillet with nonstick cooking spray; heat over medium-high heat. Add chicken; cook for 5 minutes. Add onion and bell pepper; cook, stirring occasionally, for 2 minutes. Add taco sauce and beans. Cook, stirring occasionally, for 2 minutes. Spoon chicken mixture into pita pockets. Top as desired.
Mix together soup mix and rice in bottom of a 9 x 12-inch pan. Place cut up chicken on top. Add mushroom soup mixed with water. Pour over top. Bake 2 hours at 325°, no lid.
Mix all ingredients, except nuts. Form into a ball. Then roll in nuts. Chill for 45 minutes. Serve with crackers or chips.
Preheat oven to 425°. Mix corn meal, flour, salt, sugar and baking powder in center. Add beaten eggs, water and grease. Fold in corn, bacon and 1/2 cheese. Pour in greased 9-inch baking dish or pan. Sprinkle with remaining cheese. Bake for 40 minutes.
Break and cook spaghetti with 2 chicken bouillon cubes in water. Drain, but do not rinse. Combine all ingredients and put into a 9 x 13 inch baking dish. Sprinkle 1/2 cup parmesan cheese on top. Bake at 325° covered for 15 minutes and uncovered for 30 minutes. Serves 8.
Brown ground beef and drain. Mix ground beef and all of the other ingredients together in a crock-pot or double boiler and cook until cheese is melted and mixed well.
Brown sausage and drain well. Add remaining ingredients, except cheese. Put in casserole dish and cover with foil. Bake about 45 minutes or until done. Put grated cheese on top last 15 minutes of baking time.
Cream together butter and sugars. Blend in eggs, water and vanilla. Add dry ingredients. Mix well and refrigerate at least 2 hours. Enclose a mint wafer in 1 tablespoon of chilled dough. Place on greased cookie sheets. Bake at 375° for 10 minutes.
In a blender container or food processor bowl, combine 1/2 cup berries and 1 tablespoon of water. Cover and blend or process until pureed. In large mixer bowl, beat egg product, sugar and 2 tablespoons water on high speed of electric mixer until mixture is slightly thickened and fluffy (about 8 minutes). Set aside. In small bowl, beat whipping cream until soft peaks form. Fold egg mixture into whipped cream. Fold pureed fruit just until marbled. Pour mixture into 8 x 8 x 2-inch baking dish. Cover and freeze 1 1/2 to 2 hours or until 1-inch of mixture around the edge is icy, stirring gently after 1 hour. Stir gently and spoon into dessert dishes. Makes 6 to 8 servings.
Mix the ingredients in the order given. Pour into greased tube pan. Bake for 60 to 90 minutes. Check at 60 minutes. You may want to bake at 325°. Can be baked in loaf pans.
In a large bowl, combine flour, cereal, sugar, baking powder, allspice and salt. In a small bowl, combine egg whites, milk and oil. Add to flour mixture and stir just until moistened. Fold in apples. Spoon into 12 greased muffin cups. Sprinkle with Streusel Topping. Bake in a 400° oven for 20 minutes. Let stand 5 minutes. Serve warm.
Grease casserole baking dish deep enough to accommodate potato slices and place upright. Alternate layers of potatoes and onion. Melt oleo and add seasonings except paprika. Pour over potatoes and onions. Bake at 375° for 40-50 minutes covered. Uncover and sprinkle with paprika. Bake an additional 10-15 minutes. Serves 6 to 8.
Prepare pudding as directed using 1/2 cup less milk. Mix in condensed milk and whipped topping. Layer wafers, pudding mixture and bananas in a very large covered container. Keep refrigerated.
Stir together sugar, vinegar and vegetable oil; add all other ingredients, stirring well. Marinate for 24 hours in refrigerator in a 1/2 gallon container. Keeps well for a week or more. Makes 20 servings.
Combine apples, celery and oats. Combine yogurt with a dash of salt. Add to fruit mixture; toss. Garnish with celery leaves, if desired. Serves 4.
Mix the ingredients together. Drop by spoonfuls into hot oil. Fry until golden brown. Drain on paper towel. Really delicious.
Mix oatmeal, brown sugar, margarine, flour and soda. Pat in 9 x 13-inch pan, saving some for topping. Bake at 350° for 15 minutes.
Combine milk, cornstarch, salt and sugar. Cook stirring over medium heat until mixture come to a full boil and thickens. Simmer, stirring for one minute. Break egg yolks into small bowl. Gradually stir in some hot mixture and then put all into saucepan. Cook and stir 1 minute longer. Remove from heat. Blend in lemon peel and juice. Chill until cold to the touch. Fold in whipped cream. Pour into 4 stem dessert dishes. Freeze until firm. Grate on additional peel for garnish.
Place ribs in a large pot and boil until all scum boils out. Drain and wash thoroughly. Place the ribs into a large pot with 2 to 3 chopped cloves garlic. Pour soy sauce, white vinegar and brown sugar over ribs with about 1 cup of hot water to avoid burning the ribs. Lower to low heat and let simmer. Add oyster sauce; stir occasionally to season in sauce and prevent burning. Add more water if necessary. Ribs are done when meat falls off bones.
Preheat oven to 350°. Mix chicken, 1/2 of green chilies, 1 can soup, 1 cup sour cream and spices. Spoon onto tortillas and fold like a burrito. Place in baking pan with sides touching each other. Mix other can of soup, 1 cup sour cream, remaining chilies and milk. Spread over tortillas. Sprinkle cheese on top. Bake at 350° for 30 minutes.
Melt oleo, chocolate chips and peanut butter. Pour over Crispix and mix well. Pour into big plastic bag and add the powdered sugar. Shake well.
Drain pineapple, reserving 1/4 cup juice; set aside. In medium bowl, combine sugar and flour. Add butter or margarine and 1 cup cheese. Mix well. Gently stir in pineapple. Pour into a greased 1 1/2-quart baking dish. Sprinkle crushed crackers on top; drizzle with reserved juice. Bake, uncovered, at 350° for 30 to 35 minutes. Remove and sprinkle with remaining cheese. Yields 6 servings.
Cream sugar, shortening and eggs, one at a time, then add blackberries. Mix real good.
Cook and drain spinach; set aside. Saute butter and onion in large saucepan until golden brown. Turn heat to medium setting. Add cream cheese in small bits, stirring slowly. Once cream cheese melts, add spinach, artichokes, whipping cream, Parmesan cheese, garlic powder, salt and pepper. Heat thoroughly. Turn into serving dish.
Put in eggs, sugar, melted butter and vanilla. Beat well, then add rest of ingredients. Spread in 9 x 13-inch pan. Bake at 350° for 25 to 30 minutes.
Pour milk over dry bread crumbs. Add other ingredients. Pour into a greased 1 1/2-quart casserole dish. Bake, uncovered, in 350° oven for 1 hour and 15 minutes.