HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large bowl, combine popped corn with chow mein noodles and peanuts. Set aside. In medium saucepan over medium heat, bring corn syrup to a boil. Boil rapidly 7 minutes; remove from heat. Working quickly, stir in remaining ingredients; pour over popped corn mixture, tossing gently to coat. Evenly spread coated corn onto greased wax paper. Using two forks, pull popcorn mixture as thinly as possible. Allow to cool before breaking into smaller pieces. Store in airtight container. Makes 1 quart.
Mix well. Drop by spoonfuls onto cookie sheet. Bake 10 to 12 minutes in 350° oven. Do not overcook. When they cook, they will get hard, but are crisp, crunchy and delicious with coffee.
Core the apples and slice 1/3-inch thick. Melt butter in heavy skillet. Add apples. Sprinkle with brown sugar, honey and salt. Fry on medium heat until golden brown. Turn and fry on other side.
Put all-purpose flour in bowl; add salt and baking soda and stir together with fork. Add whole wheat flour and mix. Blend butter into flour mixture with pastry blender. Make a well in center and add buttermilk; stir until blended (dough should be dry enough to knead, but not too dry). Knead on floured board about 30 seconds. Pat into greased 8-inch pan (black frying pan). Cut gashes to form a cross. Bake in preheated oven at 400° for about 30 minutes. Cool on rack. Makes a small loaf.
Soak chicken wings in hot salt water for about an hour or until thawed. Drain; spread on cookie sheets and sprinkle well with Season-All salt. Bake at 400° for 1/2 hour. Drain juice off cookie sheets, cover liberally with barbecue sauce. Broil until done to your taste. Dump into crock-pot on low heat.
Use warm water from tap. Put in bowl. Sprinkle yeast over water and let dissolve. Mix oil and honey in yeast mixture and salt. Mix well. Add milk (can use powdered milk and warm water). Add flour 2 or 3 cups at a time and mix well. You may need more or less. Knead for a while and let stand in bowl covered with a damp cloth until double in size. Punch down and make rolls or loaf and let rise again until almost double in size. Then bake at 350° to 400° approximately 25 to 30 minutes.
Melt butter and mix with flour. Add mushroom soup and stir until thick. Add crabmeat, bread crumbs, salt, pepper and cheese. Put in oil-sprayed dish and cook in 350° oven until hot and slightly brown.
Preheat the oven to 350°. Cook the noodles in boiling water and drain. Add the remaining ingredients. Put all together in a 2-quart casserole. Top with about 3/4 cup buttered crumbs. Bake about 45 minutes or until done.
Combine first 5 ingredients; sprinkle with salt. Let stand overnight. Rinse and drain. Combine last 6 ingredients and pour over vegetables. Heat all ingredients to boiling then simmer 3 minutes. Seal in hot sterile jars. Makes 8 pints.
Place roast in a heavy roaster or chicken fryer. Mix all ingredients and pour over roast. Bake 3 to 4 hours at 325°. Remove roast to cutting board. Allow meat to cool enough to handle. Slice thinly and return to the broth. Serve on steak buns.
Heat oven to 350°. Bring milk and margarine to boil over medium heat. Add flour, all at once, stirring constantly until mixture forms a ball and leaves sides of pan. Remove from heat. Add eggs, one at a time, stirring constantly until mixture is smooth. Add remaining ingredients. Drop by teaspoonfuls on greased, foil-lined cookie sheet. Bake 25 minutes or until puffed and golden brown. Wrap securely; freeze.
Combine all vegetables in a glass bowl. In a saucepan, put sugar, vinegar, oil, salt and pepper and bring to a boil. Set aside to cool slightly. Pour over vegetables and marinate overnight. Keeps in refrigerator for two weeks very well. Serves 8 to 10.
Grease skillet and heat in oven while mixing all ingredients together. Pour into skillet as you would cornbread and bake at 350° until done. Top with strawberries for shortcake or hot fudge for hot fudge cake.
In large saucepan, bring sugar, butter, milk and cocoa to a boil. Remove from heat; add vanilla. Stir for a few minutes to cool slightly. Add oats and peanuts. Drop mixture by tablespoon onto cookie sheet. Let cool and harden.
Bone and cut up chicken. Mix with broth, soup, vegetables and pepper and put in bottom of baking dish. Mix flour, buttermilk, oleo and pepper and pour over chicken mixture. Bake in 400° oven until brown.
Mix well and pour in graham shell. Bake for 25 minutes at 350°. After cooling, add your favorite fruit topping to it.
Cream butter and sugar; add vanilla. Add eggs, 1 at a time. Add dry ingredients and then add the yogurt, diced prunes, lemon peel and nuts. Bake in 2 greased loaf pans at 350° for 50 to 55 minutes.
Stir together hot sauce and Worcestershire sauce; set aside. Combine garlic salt and pepper. Place pork in a lightly greased roasting pan. Brush all sides of pork loin with sauce mixture; sprinkle with garlic salt mixture. Bake at 325° for 2 hours or until a meat thermometer inserted in thickest portion registers 160°, shielding with aluminum foil the last 30 minutes. Let stand, uncovered, 15 minutes. Serve with Jezebel sauce. Makes 6 to 8 servings.
Take breadsticks out and straighten them out. Cut each one in half. Cut 2 slits in one end of each of them. Spread out to look like claw. Bake as directed.
Mix the first 4 ingredients together. Pat into a 9 x 13-inch pan. Melt the chocolate chips and pour over the mixture. Chill. Cut into 60 pieces while still warm.
Mix and simmer 20 minutes, stirring constantly. Sprinkle with Stovetop stuffing mix. Serve.
Combine and beat on medium speed for 2 minutes: lemon cake mix, Kool-Aid, eggs, warm water and oil. Pour in ungreased 13 x 9 baking pan. Bake at 350° for 25 to 30 minutes. Using a meat fork, poke holes in cake. Cool on rack for 30 minutes. Dissolve package orange Jell-O in 1 cup boiling water; add 1 cup cold water. Pour over cake. Cool and refrigerate for 2 hours.
Sift flour. Measure and add baking powder and salt. Separate yolks and whites of eggs and beat each well. Combine egg yolks, milk and butter. Add flour gradually, beating until smooth. Fold in egg whites. Makes 6 waffles.
Do not drain pineapple. Thaw Cool Whip. Mix all ingredients well. Put in buttered square or oblong container and freeze.
Mix first four ingredients. Let stand for 1 hour. Mix together remaining ingredients and boil for 1 minute. Pour over squash mixture and boil for 5 minutes. Pour into sterilized jars and seal. Makes about 4 pints.
In a bowl, combine biscuit mix, cheese and onion. Stir in milk until a soft dough forms. Stir 30 seconds longer. Drop by rounded tablespoonfuls 2-inches apart onto an ungreased baking sheet. Bake at 450° for 8 to 10 minutes or until golden brown.
Preheat oven to 350°. Combine crumbs and margarine. Press firmly on bottom of 9-inch spring-form pan. In mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Beat in eggs, then sour cream and vanilla. Pour into prepared pan. Bake 50 to 55 minutes or until lightly browned around edge (center will be slightly soft). Cool. Chill. Top with cherry filling. Garnish as desired. Refrigerate leftovers.
Combine all ingredients together in large bowl; pour into pie crust. Bake at 400° for 10 minutes, then reduce heat to 325° bake for 40 minutes.
Combine all in 2-quart saucepan and cook 1 1/2 hours in 300° oven.
Mix first 4 ingredients together, fold in 2 egg whites. Batter should be consistency of pancake batter. If too thin, add more flour. If too thick add more beer. Use to batter fish, chicken, broccoli, etc., for frying. (Walter's Beer Batter is famous on our campus.)
Blend ingredients. Serve warm over cooked vegetables (e.g. baked potatoes, broccoli or use as a veggie dip for carrot sticks, celery, cauliflower, etc.)
Blend all together. Fold in crushed pineapple (drained). Chill.
Preheat oven to 375 degrees. Combine all ingredients in large bowl. Shape into 1 inch balls. Place on ungreased cookie sheet and bake for 15 minutes. Drain on paper towels. Serve warm. Yield: 6 dozen
Boil potatoes in skins, peel and slice while hot. Place potatoes in large bowl; add Italian dressing, mix well and chill.
Cream the shortening. Add sugar and beat until light and fluffy. Add egg and beat thoroughly. Sift together the flour and dry ingredients except baking soda. Dissolve soda in applesauce. Add flour mixture alternately with applesauce mixture to sugar, shortening and egg. Fold in nut meats and raisins. Drop by teaspoon onto greased cookie sheet. Bake about 15 minutes at 350°.
Cream butter and sugar. Add egg yolks. Mix together dry ingredients. Add milk. Add vanilla and nuts. Fold in egg whites. Bake in loaf pan in a 350° oven for 1 hour.
Spread peanut butter in warm pie crust. Spread Jell-O over peanut butter filling. Top with Cool Whip. Yummy!! So easy. Can do ahead.
Brown ground beef. Add rest of ingredients, except cheese. Cook until thick. Scoop on hamburger rolls. Add a slice of cheese. Wrap in aluminum foil. Heat until cheese melts.
Mix together the flour, sugar, salt and soda. Melt margarine and Crisco; pour into dry ingredients. Add eggs and mix well. Add pecans (finely chopped) and mix with hands. Pinch off small portions (or use spoon). Roll into ball the size of large marbles and put on cookie sheet about 2 inches apart. Bake at 350° for 10 to 12 minutes. Yields 5 dozen.
Cook shells half done; drain water. In large bowl, mix salt, pepper, 1/2 can Parmesan cheese, Ricotta cheese, garlic, parsley and seasoned salt together. Brown ground beef, onion and mushrooms; drain excess fat and mix with other. Add egg. Take 3 tablespoons spaghetti sauce and put in bottom of baking pan. Fill shells with meat sauce; place in pan after all shells are filled. Top with spaghetti sauce; sprinkle with other half of Parmesan cheese and 2 cups of Mozzarella cheese. Cover with foil; bake at 375° for about 30 minutes.
Combine cucumbers, onions, pepper, garlic and salt. Mix well. Cover with ice cubes, let stand 2 to 3 hours. Drain. Mix spices, vinegar and sugar; pour over pickles and let come to a boil. Remove from heat. Place in jars and seal. Makes 8 pints.
Saute onions, peppers and garlic until onions are slightly cooked. Add all ingredients except parsley. Cover and simmer 25 to 30 minutes until vegetables are tender but crisp. Stir in parsley, cook 5 to 10 minutes longer. Serve hot or cold.
Build fire using hickory or oak wood under and around washpot. Fry fatback until crisp and remove from pot, leaving grease for seasoning. Add water, chicken, onions and gizzards. Use hot fire. Boil and frequently stir 30 minutes before adding all other ingredients, except livers. Remove bones when meat has separated from them. Continue to boil another 20 to 30 minutes until gizzards are tender. Move most of fire away from washpot and add livers to stew. Livers should be thoroughly cooked after simmering about 15 minutes. Remove all fire from washpot and serve a delicious stew. Serve with saltine crackers.
Drain kraut. Stir in sugar and let set 1/2 hour. Add remaining ingredients. Cover bowl tightly. Chill at least 24 hours. Chopped pimento adds color if you wish.
Melt first 3 ingredients in saucepan. Add peanut butter; bring to boil. Pour over Rice Krispies and press into buttered pan. Cut into squares immediately and let set until firm.
Mix all ingredients thoroughly. Pour into greased loaf pans. Bake at 350° for 1 hour. Makes 3 loaves.
Evening: Mix brown sugar and cream. Pour into a 9 x 13-inch pan. Dot with margarine. Sprinkle with cinnamon and nuts. Place frozen dough balls evenly over mixture. Refrigerate.
Layer in real big pan the clam juice and steamers (if you have them), potatoes, link sausages, hot dogs, onions, corn, *crab legs, shrimp or lobster, clams (heated in separate pan when clam boil is finished) and melted butter. When everything is layered, put on tightly closed lid. Turn on low heat for 45 minutes to 1 hour. Serve with fresh Italian bread.
Cut steaks into strips. Brown in oil with onions. Cook until tender. Add mushrooms with liquid. Add soup and garlic pepper. Cook over medium heat for 1 hour. Stir occasionally. When meat is tender, add sour cream. Serve over noodles or rice.
Following directions on the white cake mix box, bake a cake. Cool completely. Run knife around edges of pan. Using a knife, remove the golden top crust from cake and divide it in small parts with a knife. Make sure to run a knife all the way down on pan as you divide it.
Mix first three ingredients well and let stand overnight. Drain, rinse and drain well. Put all ingredients in large kettle and boil 20 minutes. Stir often. Makes 7 pints. Seal in hot sterile jars.
Mix sugar, egg and salt together; then add milk, flour and baking powder. Beat well; to this add cocoa that has been melted in butter. Beat well; add vanilla, hot water and baking soda. The batter will be thin, but this is a quick easy recipe. Bake in moderate oven until done.
Roll meat into balls and brown. In saucepan, mix tomato paste, tomato sauce, spaghetti mix and mushrooms (follow water directions on pack). Place meatballs in saucepan; let simmer for 20 minutes. Use fun noodles (curly and spiral noodles). Serves 4.
Mix flour, garlic and shortening. Add cheese and buttermilk. Roll out like biscuits. Bake at 500° until desired brownish.
Wash chicken; pat dry. Melt margarine and add garlic salt. Roll chicken in margarine mixture and dip into crumbs. Place in ungreased pan. Bake for 1 hour at 350°.
Add 1/2 cup water to saucepan. Chop onion and garlic. Add and simmer. Add all seasoning. When onions are soft, add 2 cans tomato paste and 2 cans water. Simmer. Add crushed tomatoes, cook about 1 hour on low heat. You can add salt and pepper to taste.
Mix pudding and milk. Stir in Eagle Brand milk and cool whip. In a large bowl, layer nilla wafers on bottom, adding the pudding mixture and sliced bananas. Continue layering starting with wafers. Garnish with bananas and wafers. Chill over night for best results.
Preheat oven to 425°. Combine meat loaf mix, bread crumbs, grated cheese and milk. Mix in eggs, salt, pepper and garlic powder. Roll into 2-inch meatballs. Cook 20 minutes on cookie sheet.
Peel and put avocado; place in a food processor or blender. Add lime, spices and garlic. Process until smooth. Serve with poached fish, grilled chicken or steamed prawns. Yields about 1 1/4 cups.
Add first 5 ingredients and cook until you hear the peanuts pop or separate. Add soda. Stir fast, then pour in buttered pie pan or long tin pan.
Melt margarine. Mix all ingredients together. Pour in a 9 x 13-inch pan. Place in oven for 25 to 30 minutes at 325°.
Mix softened cream cheese, crushed pineapple, celery seed, parsley, garlic salt, onion and green pepper. Form into ball or log and roll in crushed pecans or more green parsley. Refrigerate until firm and serve with assorted crackers.
Mix all ingredients, adding beaten egg whites last. Fry in deep fat, using a wire basket as for doughnuts.
Mix cream cheese, sour cream, seasoning mix and 1/2 bottle of taco sauce. Spread on round plate. Top with rest of sauce, then top with chopped lettuce, tomato and grated cheese. Serve with Doritos.
Mix together flour and salt. Cut in shortening, then oleo. Mix together egg, vinegar and water. Add liquid to dry ingredients.
Heat oven to 350°. Grease an oblong pan (13 x 9 1/2 x 2-inch). Melt chocolate and shortening over low heat. Beat in sugar, eggs and vanilla. Measure flour by sifting. Stir flour, salt and baking powder together; blend in. Mix in nuts. Spread in pan. Bake 30 minutes or until brownies pull away from sides of pan. Do not overbake. Cool slightly and cut in bars.
Taste sauce. If too sweet, add soy sauce; if too salty, add a little water. Soak meat overnight. Fry in a pan alone or with peppers and onions. You can cook it on the grill or stir-fry it with your favorite vegetables and serve with rice.
Plunge tomatoes into boiling water to loosen skin. Drain, peel, cut into small pieces and cook over medium heat. Slow cooking improves flavor. Season with salt, pepper and butter. A small onion may be cooked with tomatoes.
Mix oil and seasonings. Pour over drained beans, green peppers and onions. Let stand overnight and serve. Keeps well in refrigerator.
Wash and prepare greens; pre-boil until tender by adding 1/2 teaspoon soda. Drain all liquid from greens. Put into frying pan; add bouillon cubes, salt and oil. Put lid on pan. Let simmer 30 minutes on low heat.
Combine rice, blueberries and 3 tablespoons sugar; coat 8 individual custard cups or 2-quart baking dish with nonstick cooking spray. Place rice mixture in dish; set aside. Combine bran, flour, walnuts, remaining 1/4 sugar and cinnamon in a bowl. Cut in margarine with pastry blender to consistency of coarse meal. Sprinkle over rice mixture. Bake at 375° for 15 to 20 minutes or until thoroughly hot. Makes 8 servings: 243 calories, 8 g. fat and 0 mg cholesterol.
In Dutch oven over medium heat, melt butter and saute onion until tender. Stir in flour until smooth, then stir in tomatoes and okra, stirring until mixture thickens slightly.
Cut cheese into 4 equal parts, then into 6 equal pieces. Place 2 tablespoons milk in bowl and dip each stick in it, then coat with flour. Beat egg and remaining teaspoon milk and dip floured cheese sticks in this mixture, then roll in bread crumbs. Freeze 25 minutes. Fry in hot oil 45 seconds or until golden brown and sticks float to top. Drain on paper towels. Serve with sauces.
Dissolve gelatin in hot water and set aside until syrupy. Combine evaporated milk and whipping cream and beat until mixture is quite thick. In a separate bowl, mix together cream cheese, cottage cheese, lemon juice, vanilla, salt and sugar. Add cheese mixture to cream mixture. Add partially set gelatin. Mix thoroughly. Pour into crust and chill 4 hours.
Combine cake mix, 1 egg, butter and water and press into 13 x 9-inch pan.
You will need toothpicks, bowls to hold the vegetables, tablespoon measurement and teaspoon measurement.
Cream margarine, sugar and molasses. Add eggs; mix thoroughly. Next add Karo syrup, nuts and flavoring and pour into unbaked pie shell and bake at 325° or 350° (according to the heating of your stove) until a straw or knife blade comes out clean, about one hour.
In blender, grind apples, oranges, cranberries and pineapple. Dissolve Jell-O in boiling water. Add ground fruit and sugar. Mix well. Pour into large bowl and chill 6 to 8 hours. Yields 8 to 10 cups.
Cream butter and sugar well. Add eggs one at a time, beating well after each. Add 1 cup buttermilk alternately with 3 cups flour. Add soda to other 1/2 cup buttermilk. Add to mixture. Dredge fruit and nuts and orange slices in 1 cup flour. Combine remaining dry ingredients. Add dates and nuts; blend. Bake at 275° for 2 1/2 hours. Makes 2 loaf pans.
Mix jello and puddings together. Add 3 cups juice from strawberries. If not enough juice, add water to make 3 cups. Bring to a boil, stirring constantly. Cook for 3 minutes. Take off stove and cool completely. Stir in strawberries and Cool Whip. Refrigerate.
Mash butter. Mix with remaining ingredients, except chocolate chips and flour. Mix all together with chocolate chips and flour. Cook at 300° until done.
Cream Crisco and sugar. Add egg. Mix dry ingredients and add to mixture. Add pecans and coconut; mix well. Pinch off pieces the size of a marble. Put on cookie sheet and press with finger. Bake in preheated 375° oven for 10 minutes.
Mix pudding with milk. Mix Cool Whip and cream cheese together, then add pudding. Mix all together. Bake cake at 350° for 35 to 40 minutes. When cake is cooled, spread pudding mixture on top, then spread pineapple on top. Makes a very large cake.
Wash and drain artichokes. Mash thoroughly. Blend with mayonnaise, cheese and seasonings. Bake in 1-quart casserole for 30 minutes at 350°.
Grind cranberries, orange and apple. Add sugar and let sit a couple of hours. Mix jello with 3 cups of boiling water; let cool and stir in cranberry mixture. Serves 10 to 12.
Saute onions and celery. In saucepan, mix soup, milk, evaporated milk, paprika, salt and pepper, mushrooms and chicken. Heat thoroughly. Add onions and celery to mixture. Pour over cooked spaghetti covering bottom of 9 x 13-inch pan. Top with Parmesan cheese. Bake at 350° for 30 to 45 minutes.
In a small saucepan combine water and sugar. Bring to boil; reduce heat and simmer uncovered for 5 minutes. Cool slightly. Stir in pineapple juice and orange juice. Pour into pan. Cover with foil and freeze until firm. To serve, break up mixture until mushy. Spoon into sherbet glasses and serve.
Mix all dry ingredients. Add liquids. Cook on top of stove until mixture becomes creamy. Pour in cooked pie shell. Save egg whites from eggs for icing to go on top of pie!
Mix flour and sugar together. Add beaten eggs, melted butter, coconut and vanilla. Add milk and mix well.
Combine eggs and sugar in bowl; mix well. Stir in evaporated milk, half and half, peaches, vanilla and salt. Pour into 1 gallon ice cream freezer container. Add milk to fill line. Freeze using manufacturer's instructions. May substitute favorite fruit for peaches. Yield: 32 servings.
Beat eggs until fluffy. Add sugar and beat. Add vanilla, salt, chocolate syrup and Eagle Brand milk; beat until mixed. Add peanut butter; mix. Add regular milk until enough for ice cream canister.
Put brown sugar, syrup and margarine in pan; heat, but do not cook. Beat eggs; add pecans, vanilla and vinegar. Add all together. Pour into a 9-inch pie shell. Bake at 350° for 30 minutes or until pie filling is done. Yield: 6 to 8 servings.
Place rolls in Bundt pan. Pour melted oleo over. Mix all other ingredients together in a separate bowl and sprinkle over rolls. Let rise overnight. Bake at 350° for 30 minutes.
Bake in greased pan at 400° for 20 minutes. Try using a heated 10-inch iron skillet.
Cover oatmeal with boiling water. Let stand for 20 minutes. Cream shortening and add the sugars, eggs and salt. Add oatmeal mixture, then add the rest of ingredients. Bake in a 9 x 13-inch pan at 325° for 35 to 40 minutes. Frost while hot.
Cut chicken into cubes, line bottom of large casserole, then cover with soups. Stir together and pour over this the peas, sour cream and stuffing mix. Sprinkle with 1/4 c. broth. Bake at 350° for 1 hour.
Mix biscuit mix and sugar until all lumps are gone from sugar. Add eggs, oil and pecans. Spread in buttered 9 x 14-inch pan. Bake 45 minutes at 350°. When done, cut in squares.
In a medium saucepan, combine the water, ketchup, sugar, cilantro, cornstarch and seasonings.
Sprinkle pork chops with 1/4 teaspoon salt. In nonstick skillet, heat oil over medium-high heat. Add pork chops; cook until lightly browned, about 5 minutes per side. Remove chops; cover to keep warm.
Mix ground ham and finely ground chicken breast in bowl and refrigerate up to 1/2 hour. Add unwhipped whipping cream and mustard; mix well. Add Worcestershire sauce, salt and pepper. Beat egg whites and carefully fold into mixture.
Blend egg and milk; add pancake mix and raisins. Stir just until mixed. Fold in corn; do not overbeat. Drop by teaspoon into hot cooking oil. Cook until golden brown, about 4 minutes. Serve as a vegetable or with syrup, if desired.
Soften cheese in microwave; add other ingredients and heat until warm, stirring often. Serve with crackers.
Boil sugar, cocoa, butter and milk one minute. Add peanut butter, vanilla and oatmeal. Mix together and drop on board or table to harden.
Spray casserole with Pam. Mix all ingredients together. Pour into casserole dish. Bake at 350° for 30 minutes. Sprinkle with Ritz cracker crumbs the last 15 minutes of cooking.
Combine all ingredients except cool whip and coconut. Blend. Fold in Cool Whip. Sprinkle with coconut. Refrigerate.
Saute onion in salad oil until soft. Beat eggs with seasonings and combine with squash. Grease a 10-inch square casserole. Add squash and tomatoes to casserole, then grated cheese; top with cracker crumbs. Bake at 325° for 45 minutes, or until set and top is golden.
Mix all ingredients. Pour in a 9 x 13-inch glass baking dish. bake at 375° for 60 minutes.
Grease a 9 x 13-inch pan. Melt butterscotch chips with peanut butter over low heat until melted. Remove. Add Rice Krispies until well coated. Press 1/2 of mixture into pan. Chill in refrigerator while preparing fudge. Set rest aside.