HumbleIntelligence/food-ner-1-Million huggingface dataset:
Spread 2/3 of chopped nuts in a 9 x 12-inch area on Teflon cookie sheet. Melt butter in saucepan (1 or 1 1/2-quart) on medium-high heat. Add sugars. Stir while cooking to 300°. (Watch for two or three puffs of smoke that indicate sugar is beginning to scorch.) Remove from heat and pour over the nuts on the sheet, carefully, to cover as much as possible. Quickly sprinkle chocolate chips on hot candy to melt. Spread chocolate. Sprinkle remaining nuts on top. Cool. Break into pieces.
Drain pineapple, reserving juice; set juice aside. Place half of pineapple in an ungreased 5 quart cooker. Top with ham. Add cherries, remaining pineapple (to top of ham) and reserved pineapple juice. Spoon marmalade over ham. Cover and cook on low for 6 - 7 hours or until heated through.
Mix syrup, sugar, eggs, vanilla and butter. Put nuts in bottom of pie shell. Pour mixture over nuts. Bake at 370° for 30 minutes.
In quart measure or medium, stir sugar into reconstituted lemon juice until dissolved. Place ice cubes in large punch bowl. Pour in reconstituted lemon-sugar mixture and punch. Slowly add club soda or ginger ale; stir. Garnish with cherries and orange slices.
Cook chicken breasts until tender. Pull meat from bone; chop and put in large casserole dish. Add Veg-All. Add soup, mixed with broth. Add salt and pepper to taste. Mix remaining ingredients. Spread over top. Bake at 350° for about 45 minutes, may be longer.
Prepare brownie mix and bake according to package directions in a 13 x 9-inch pan. Prick top of warm brownies at 1-inch intervals, using a meat fork and brush with liqueur, if desired. Let cool and crumble. Prepare chocolate mousse according to package directions, omitting chilling. Place half of crumbled brownies in bottom of 3-quart trifle dish. Top with half of mousse, crushed candy bars and whipped topping. Repeat layers with remaining ingredients, ending with whipped topping. Garnish, if desired. Chill 8 hours. Yields 6 to 8 servings.
In glass bowl, mix sugar and corn syrup. Microwave on high for 2 1/2 minutes. Stir in peanuts with metal spoon and microwave on high 2 1/4 minutes. Add butter and vanilla, stirring with metal spoon, and microwave for 1 1/2 minutes. Stirring quickly, add baking soda and pour onto plain cookie sheet and let harden. You must use glass bowl for microwave and metal spoons for stirring--plastic will melt.
Preheat oven to 350 degrees. Grease 12 muffin cups.
Preheat oven to 350°. Lightly mist a 12 cup Bundt pan with cooking oil spray and dust with flour. Shake out the excess flour. Set the pan aside. Place the cake mix, pudding mix, eggs, sour cream, warm water and oil in a large mixing bowl. Blend with an electric mixer at medium speed for 3 minutes. Fold in chocolate chips, making sure they are well distributed throughout the batter. Pour the batter into the pan. Place pan in oven. Bake for 45-50 minutes. Cool for 20 minutes.
Bake cake as directed. Let cool. Crumble 1/2 of cake in bottom of punch bowl. Mix vanilla pudding and spread 1/2 over the cake. Mix 1 can cherry pie filling and drained crushed pineapple and coconut. Spread 1/2 of mixture over cake and pudding. Spread 1/2 of Cool Whip over cake and mixture. Repeat the layers. Garnish with nuts.
Cut up rhubarb in cubes. Add sugar. Let stand overnight or until enough juice to boil. Boil until fruit is cooked, 10 minutes. Add jello; cook until dissolved. Stir well. Put in jars.
Wrap chicken in foil. Place in pan and bake at 350° for 1 hour. Let cool and remove bones. Cut chicken, tortillas and green chilies into strips. Mix soups, milk and onion. Butter a 2-quart casserole and layer 1/3 of all ingredients in this order: tortillas, chicken, peppers and soup mixture, until all are used. Cover with cheese and let stand in refrigerator for 24 hours (important). Bake, covered, at 300° for 1 hour or until bubbly and completely hot.
Beat the cheese and add the chopped ingredients. Blend well. Form into a ball and chill. (May roll in chopped nuts.) Prepare a day in advance. Serve with crackers.
Prepare pistachio pudding as directed on box; let set up. Add pineapple, marshmallows and cool whip; mix well. Refrigerate at least 3 hours. Serve and enjoy. Note: I think it makes a great dessert.
Place riced potatoes in a large bowl. Add 1/2 of the flour. Sprinkle in salt. Add remaining flour slowly until dough is crumbly and looks like pie crust. Pack mixture into balls about the size of snowballs. Place in boiling water (use large kettle). Bring back to boil. Boil for 20 minutes. Good served with pork and sauerkraut.
Mix ingredients in large bowl and place in freezer for at least 24 hours. Before serving, remove from freezer, and allow to partially thaw, about 30 minutes, at room temperature Stir and serve, or you can pour Sprite or other carbonated drink over slush and serve.
Brown hamburger; drain fat. Blend mayonnaise, milk, eggs and cornstarch. Add onion, pepper and cheese. Stir in meat. Pour into pie crust. Cook (bake) 30 to 40 minutes at 350° or until knife inserted into pie comes out clean.
Cut potatoes in half. Scoop out inside and reserve shells. Beat potatoes and cheese until creamy. Gradually beat in milk. Stir in onion, salt and pepper. Spoon into shells. Sprinkle with cheese. Bake in a dish at 375° for 20 to 25 minutes. Sprinkle with paprika and serve.
In 10-inch skillet, brown the sausage; add green pepper and onion and drain. Add remaining ingredients. Simmer 15 minutes or until zucchini is tender and mixture is slightly thickened. Serves 4 to 6. May be reheated.
Mix all dry ingredients together. Then pour the whole can of fruit in; removing the grapes. Beat eggs and add to mix. Pour in a well-greased pan. Place 1/2 c. brown sugar and 1/2 c. chopped nuts on the batter before putting in oven. Bake at 325° for 25 to 30 minutes.
Layer chicken in casserole dish. Mix the next 3 ingredients; pour over chicken. Add crushed crackers on top; pour melted margarine over crackers. Bake at 350° for 30 to 40 minutes. (Suitable for freezing.)
Mix juice and syrup; add sherbet. Pour ginger ale over sherbet and let soften. Stir. Add lime slices.
Beat sour cream, cream cheese and cinnamon in medium bowl. Stir in remaining ingredients. Chill.
Preheat oven to 350°. In a 13 x 9 x 2-inch pan, place chicken. Top with mushrooms and artichoke hearts. In a medium mixing bowl, combine garlic, oregano, pepper and tomatoes. Pour over chicken. Bake for 50 minutes, adding sherry for last 10 minutes of cooking time. Serves 6.
Mix together the dry ingredients and add milk and eggs. Stir in beans and pour in a greased pan. Bake at 450° for about 20 minutes or until brown.
Scoop out cantaloupe pulp. Cut into chunks. Puree in blender. Stir in lemon juice. Mix together sugar and buttermilk, cantaloupe puree and whipping cream. Pour into 2 quart ice cream freezer. Use approximately 3 parts crushed ice to 1 part rock salt. When sherbet is ready, re-pack in ice cream freezer for 2 hours.
Cream butter. Gradually add 2 cups sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each. Fold in sour cream and vanilla. Combine flour, baking powder and salt; fold into creamed mixture. Pour half of batter into a greased and floured 10-inch spring-form pan. Combine pecans, 1/3 cup sugar and cinnamon in a bowl. Sprinkle three-fourths of pecan mixture over batter in pan. Top with remaining batter. Sprinkle with remaining pecan mixture. Bake at 325° for 1 hour and 10 minutes, or until toothpick inserted comes out clean. Let cool on a wire rack for 10 minutes. Remove from sides of pan; let cool completely. Makes 1 (10-inch) coffee cake.
Mix yeast and water in bowl; add sugar and salt. Add flour and mix well. Knead on waxed paper. Make into shapes. Brush with beaten egg and sprinkle with coarse salt. Bake at 450° for 15 minutes on a greased cookie sheet. Makes about 36.
In skillet, heat butter very hot. Add cole slaw mixture. Cook 8 to 10 minutes, tossing vigorously, until almost tender. Mix in seasonings, stirring vigorously. Cover and cook 5 minutes or until it is as tender as desired. Serve immediately. Serves 4.
Mix well, beating after each addition. Grease and line bottom of angel food pan. Use 2 thick pieces of brown paper. Bake for 1 hour and 15 minutes at 350°. Keeps moist for a long time.
In a saucepan, combine pineapple and sugar. Bring to a boil and boil 3 minutes. Add jello; stir until dissolved. Add cream cheese; stir until mixture is thoroughly combined. Cool. Fold in apples, celery, nuts and whipped topping. Pour into a 9-inch square baking pan. Chill until firm. Cut into squares and serve on lettuce leaves.
Put all ingredients into a large pot. Put on stove and cook 15 to 20 minutes. Mix it to get all ingredients through. Makes 4 to 6 pints.
Chop onion and pepper finely; saute in butter until tender. Boil noodles. Add remaining ingredients; simmer for a few minutes.
Cream margarine and sugar. Add eggs. Gradually add flour, cocoa and vanilla. Bake at 325° for 35 minutes. Top with chocolate frosting.
Cut steak into serving size pieces. Blend egg and milk. Dip meat in egg mixture, then in crumbs. Slowly brown meat in hot oil, turning once. Cover and cook over low heat 45 to 60 minutes until tender. Season. Serves 6.
Preheat oven to 350°. Fit pie crust over deep dish pie pan or casserole dish. Mix together the cooked vegetables, chicken and gravy. Pour into pie shell. Top with pie crust and cut slits. Bake 45 minutes or until browned and bubbly.
Cut beans diagonally into thirds. Toss with lemon juice and steam until tender. Combine tomatoes, onion, carrots, celery and pepper in stock pot with basic chicken broth (8 cups) and slowly bring to a boil. Reduce heat and simmer 1 to 2 hours or until vegetables are tender. Add beans and cabbage. Simmer 15 minutes. Add chicken and rice or pasta. Heat. Sprinkle with parsley. Yields 10 to 12 servings.
Mix and fill a dozen muffin cups. Bake at 375° for 10 minutes.
Spread 1/8 of the refried beans and cheese onto each tortilla. Add hot sauce to taste. Then fold tortilla and brown in a little oil. Serve with salad and chips. Serves 4.
Spread bread with margairne and press, spread side down, into muffin cups. Bake at 350° for 15 minutes, or until lightly browned. Melt 3 tablespoons margarine in skillet and add eggs, ham and onions. Cook slowly, stirring occasionally, until eggs are almost set. Add cheese; continue cooking until cheese melts and eggs are done. Fill toast cups.
Skin and bone the chicken. Cut into bite size pieces. Mix all other ingredients, in a blender if you wish, until smooth. Put the chicken in a shallow pan and pour the mixture of spices over the top. Marinate, covered, in a cool place (refrigerator) for no less than 2 hours, the longer the better. Place the chicken on skewers and cook over grill or under the broiler until cooked through. Enjoy!
Melt margarine and add to sugar and flour. Add eggs, buttermilk and lemon extract. Pour into an unbaked pie shell. Bake at 350° for 1 hour or until brown and set firm.
Heat milk, chocolate chips and sugar to boiling over medium heat, stirring constantly. Remove from heat. Stir in margarine and vanilla. Serve warm or cold over ice cream. Store in refrigerator up to 4 weeks. Makes about 3 cups.
In a glass or ceramic bowl, mix together vinegar, oil, garlic, parsley, oregano, sage, salt, pepper flakes and onion slices. Clean mushrooms with a damp paper towel. Toss mushrooms with marinade. Cover tightly and refrigerate for 24 hours, tossing mushrooms occasionally.
Drain and rinse the sour pickles. Slice pickles and pour sugar over them. Let stand 24 hours, then turn the jar upside down and repeat the process until all the sugar has dissolved. The sugar will make a syrup. Pickles can be eaten after 24 hours, but they are best when pickles have sat in syrup for 5 days.
Cook bacon crisp; drain on paper. Cook onions in bacon drippings until soft; remove. Put flour, salt and pepper in paper bag. Shake liver in bag until well covered with flour. Brown liver in bacon drippings. Place liver in casserole. Add onions and bacon. Put small amount hot water into drippings; stir until smooth. Pour over mixture in casserole. Cover and bake at 350° for 1 hour.
Slice onions and cook until soft in the melted butter (approximately 45 minutes on low heat). Add Worcestershire sauce and beef consomme. Simmer on low about 20 minutes.
Layer in crock-pot the chicken parts. Season each layer with garlic, basil and sauce. Spread soup (undiluted) over top layer of chicken. Cook on low setting for 6 to 8 hours. Serve over rice or noodles.
Cream together sugar and shortening; add rest of ingredients and mix well. Bake in greased 10 x 13-inch pan in 350° oven for 25 to 30 minutes.
Mix cranberry sauce and catsup in blender. Cut kielbasi into 1/2-inch slices and put in crock-pot. Pour catsup mixture over and stir. Simmer several hours.
Cook garlic and onion until soft in 2 tablespoons oil. Brown ground beef and drain off the fat. Add ground beef, seasonings, tomato paste and hot water to garlic and onions. Simmer 5 minutes. Serve over cooked spaghetti.
In a saucepan, mix sugar, flour and cocoa. Add 1 cup water, egg yolks, salt and vanilla. Mix well. Heat other cup of water and oleo until oleo melts. Add to first mixture. Heat over low flame until thick. Pour into pie shell; put meringue on and brown.
Pop the corn to make about 12 cups. Place in a large bowl; remove imperfect kernels and sprinkle with salt. Place butter, molasses and sugar in a saucepan and stir over low heat only long enough for sugar to dissolve. Simmer until syrup cracks against side of glass when tested in cold water. Pour over corn. Add peanuts, if desired, and form into balls with fingers.
Mix together and place in 9 x 13-inch casserole. Top with 1 stack Ritz crackers (crushed) mixed with 1 stick melted oleo. Bake at 350° for 45 minutes.
Cook macaroni as directed. Pour a layer of macaroni into a well-buttered casserole dish. Cover with half of cheese, salt and pepper; pour half of milk mixture over this. Repeat next layer same as before. Bake at 325° for 1 hour.
In a 8 to 10-inch heavy frying pan, stir sesame seed over low heat until golden, 2 to 3 minutes. Crush in a mortar and pestle or food processor. In a bowl, mix onion, soy sauce, oil, vinegar, brown sugar, ginger, garlic, mustard, Worcestershire and sesame seed. Place steak in a 9 x 13-inch dish and pour sesame mixture over top. Cover and chill, turning occasionally, at least 4 hours or overnight. Cook steak over hot coals, turning once to your liking, 5 to 6 minutes a side for medium-rare. Cut across the grain in thin slices to serve. Serves 4.
Combine peaches, sugar, flour and nutmeg. Set aside until syrup forms. Bring peaches to a boil. Reduce heat to low and cook 10 minutes or until tender. Remove from heat and blend in almond extract and butter. Roll out 1/2 of pastry to a thickness of 1/8-inch on a flat floured board. Cut to fit a 2-quart shallow casserole. Spoon half of the peaches into lightly buttered casserole and top with cut pastry. Bake at 475° for 12 minutes or until golden brown. Spoon remaining peaches over baked pastry. Roll out remaining pastry and cut into 1/2-inch strips. Arrange in lattice over peaches. Return to oven for 10 to 15 minutes or until golden brown. Yields 8 to 10 servings (maybe).
Thoroughly mix all ingredients except Parmesan. Lightly pack meat into an 8 x 8 x 2-inch pan. Bake at 350° for 20 minutes. Sprinkle top with cheese. Bake 10 minutes longer. Let stand 5 minutes. Cut into squares.
Saute mushrooms in butter over high heat about 3 minutes. Beat cream cheese until smooth. Stir in crab, shrimp, nutmeg and seasonings. Stuff each cap with a little of the seafood mixture. Arrange on a large baking sheet. Place under preheated broiler until bubbling. Garnish with strips of lemon peel and sprig of mint.
Combine flour, baking powder and salt. Add 1/2 cup chicken broth and oil, stirring until dry ingredients are moistened. Turn dough out on a floured surface and form into a ball. Roll dough 1/16 inch thickness, cut into 5x1 inch strips. Drop into boiling broth. Cover and cook 15 minutes until dumplings are tender. May add 1 or 2 tbsp. butter and stir to thicken. Add cooked chicken.
In a large sealable bowl (not metal), layer above ingredients, in order of appearance, up to mayonnaise. Combine sugar with mayonnaise and spread over salad, sealing edges. Sprinkle cheese over mayonnaise and then bacon. Sometimes I also sprinkle Parmesan cheese over the bacon. Let salad sit in refrigerator at least overnight. Toss right before serving.
Butter the bottom and sides of 8-inch square pan. In heavy 4-quart saucepan, stir together the sugar, milk, corn syrup and salt.
Melt butter in a microwave oven on High for 25 seconds. Remove butter from microwave and mix in sugars and cinnamon. Add the pecans and toss until well coated. Spread pecans on an ungreased cookie sheet. Bake in a preheated 250° oven for 30 minutes. Remove from oven and let cool on wax paper. Makes four 1/2-cup servings.
Mix dry ingredients. Add remaining ingredients to moisten. Drop by teaspoonfuls onto greased cookie sheet. Bake at 375° for 12 minutes. Dough will be thick.
Mix together in 9 x 12-inch pan. Bake 10 minutes at 350°.
Preheat oven to 400°. Slice dough about 1/8-inch thick; place in overlapping form on a 10-inch pizza pan. Press dough together with fingers to form crust. Bake for 10 minutes; remove from oven and leave oven on. Combine yogurt, eggs, flour and lemon peel in small bowl; mix well. Spread yogurt mixture onto crust. Return to oven; bake for 10 minutes. Cool completely. Arrange fruit in decorative pattern over filling. Combine sugar and cornstarch in small pan. Add water. Stir over medium heat until mixture boils and is thick; remove from heat. Stir in lemon juice. Brush glaze over fruit. Chill before serving.
Heat corn syrup and half and half over direct high heat. Lower heat and stir in chocolate. Heat and stir constantly until chocolate is melted. Stir in vanilla extract. Yields 1 1/2 cups. Store unused portion in refrigerator. Dip in the fresh fruits of the season.
Turn on oven; set at 375°. Butter the pie plate. Soften the butter with a fork. Crush the crackers or cookies with rolling pin. Add sugar and softened butter. Mix well. Press into pie plate firmly and evenly on the bottom and sides. Bake the crust for 10 minutes at 375°. Cool before using.
Boil first 4 ingredients, then remove from burner. Add next 3 ingredients. Drop by teaspoon on wax paper. Cool to set, then ready to eat.
Mix peanut butter and shortening well. Add cornmeal, a little bit at a time, to get consistency of toothpaste.
Spread bean dip on a platter. Combine mayonnaise, sour cream and taco seasoning. Layer on bean dip. Sprinkle onion, tomatoes, olives and end with layer of cheese. Chill. Serve with tortilla chips or other chips.
In 8 x 8-inch baking dish, melt margarine. Mix 1 cup sugar, flour, milk, baking powder and salt. Pour over margarine. Then add fruit over the batter. Sprinkle 1/2 cup sugar over the top and bake in 350° oven until done.
Mix ingredients; bake in 9 x 13-inch pan at 350° for 20 minutes.
Pre- Heat oven to 375 degrees. Combine crisco, lt brown sugar, milk, and vanilla in large bowl. Beat at medium speed. Beat egg into creamed mixture. Combine flour, salt, and soda. Mix into creamed mixture. Stir in Chocolate chips. Bake at 375 degrees for 8 to 10 minutes.
Cream sugars, oleo and butter until light and fluffy. Sift together dry ingredients; add to mixture and mix well. Roll into balls on ungreased cookie sheet. Press down cookies with a glass dipped in sugar. Bake at 375° for 10 minutes, or until golden brown.
Boil the vinegar, cinnamon stick, sugar and pickling spice for 3 minutes, then pour into a drained 1 quart jar of hamburger dill slices. When cool, they are ready to eat.
In a large pan, blend first 4 ingredients and 1 teaspoon salt. Stir in 10 cups of water. Cook and stir until thickened and bubbly. Add lemon juice and food coloring. Have apples already peeled, cored and sliced. Pack apple slices into hot fruit jars, leaving 1-inch headspace at top. Pour bubbly sauce over apples, leaving 1-inch headspace. Adjust lids. Process in boiling water bath for 15 minutes for pints and 20 minutes for quarts. Yield: 6 to 8 quarts or 12 to 14 pints.
When the younger set wants a milk shake, beat the egg; add peaches, orange juice and milk and mix well. This will make enough for two small-fry appetites.
Cook onion and garlic in oil until tender. Stir in undrained tomatoes, honey, 1 teaspoon chili powder and remaining spices. Bring mixture to a boil; reduce heat and simmer, uncovered, about 30 minutes, until thick, stirring occasionally. Set aside.
Mix dry ingredients; stir in milk, eggs, bean juice and beans. Pour into greased pan and bake about 20 minutes at 450°. Cut and serve.
Dissolve jello in boiling water. Add sherbet and let thicken slightly. Add bananas, oranges and pineapple. Fold in whipped cream.
Cream butter and sugar; gradually add eggs. Add milk alternately with flour. Add vanilla. Spoon about 1/2 cup in round pans and bake until golden. Makes about 12 layers. Cool before icing.
Bone cooked chicken and put in 12 x 15-inch Pyrex dish. Mix broth and soup; pour over chicken. Mix flour, pepper, salt and baking powder. Add to melted margarine. Add milk and slowly pour over chicken. Bake at 425° for 30 minutes.
Sift together flour, baking soda and salt in bowl and set aside. In a separate bowl, combine butter, granulated and brown sugars, vanilla and water. Beat until creamy. Beat in egg. Add flour mixture and mix well. Stir in chocolate morsels and walnuts. Drop by well-rounded half teaspoonfuls onto greased cookie sheet. Bake at 375° for 10 to 12 minutes. Makes 50 cookies.
Wash zucchini and scoop out flesh, leaving just enough to keep shell firm. (This is such a popular dish in Italy that there is a special zucchini corer, much like an elongated apple corer.) Mix ingredients for filling and stuff the hollowed zucchini. Put some olive oil and chopped onion in low casserole or baking dish and cook over flame until onion is golden.
Sift flour, sugar, salt and baking powder into mixing bowl. Stir in caraway seed. With pastry blender or two knives, cut in butter until like coarse corn meal. Stir in raisins. Combine butter, milk, egg and baking soda and stir into flour mixture until just moistened.
Bring the tapioca mix, Jell-O and water to a boil and boil one minute. Cool. Fold in the drained Mandarin oranges and the Cool Whip. Refrigerate until set.
Mix ingredients together in a pan. Heat until cheese melts. Stir and service with tortilla chips.
Coat chops with flour, salt and pepper. Brown on both sides in 2 tablespoons of shortening in pan. Place in baking dish. Combine soup, ginger, rosemary, sour cream and water. Pour over chops. Sprinkle with half the onion. Cover and bake at 350° for 50 minutes. Uncover. Sprinkle with remaining onions and continue baking 10 minutes. Serve with noodles or rice.
Toast coconut in butter in frypan or in oven; stir often. Dip pineapple in sour cream, then roll in coconut. Serve with toothpicks.
Cook and debone chicken. Dice and saute onion. Crush chips. Melt in double boiler both cans soup, cheese and tomatoes. In casserole, layer chicken, onions, chips and soup mixture. Bake at 350° until bubbly.
Cut hard boiled eggs in half. Put yolks in a bowl and mash well. Add the rest of the ingredients, and mix well. Fill egg halves with yolk mixture, and sprinkle with paprika (If desired). Eggs take about 15 -20 minutes to boil.
Layer in casserole dish: beans, soup, salt, pepper, onion rings, beans, soup, salt, pepper and onion rings. Cook in oven until it is hot all the way through, around 20 minutes.
Combine pineapple, cilantro,	red pepper and purple onion in a glass bowl, tossing well. Combine sugar, vinegar, lime rind and salt; stir well. Pour over pineapple mixture. Cover and chill 2 hours. Serve relish with grilled pork or chicken, using a slotted spoon. Store relish in refrigerator. Yield: 2 1/2 cups.
Put milk, sugar, salt and lemon peel in saucepan. Stir over low heat until sugar dissolves and then bring to a boil.