HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine sugar, margarine and cream in heavy 2 1/2 to 3-quart saucepan; bring to a full rolling boil over medium heat, stirring constantly. Continue boiling 5 minutes over medium heat or until candy thermometer reaches 234°, stirring constantly. Remove from heat; stir in peanut butter until melted. Add Marshmallow Creme, nuts and vanilla. Beat until well blended. Pour into a greased 13 x 9-inch pan. Cool at room temperature. Cut into squares. Makes 3 pounds.
Beat egg yolks. Add sugar, flour, salt, lemon juice, butter and water. Cook over low heat until thick. Pour into baked crust. Top with meringue. Brown in oven.
Mix ingredients except cracker crumbs and margarine. Pour into a casserole dish. Top with cracker crumbs. Drizzle melted margarine over top. Bake at 350° for 30 minutes. This is a good dish for covered dish dinners and can easily be doubled or tripled.
Cook until clear the sugar, water and cornstarch. Remove from heat and add jello and some butter. Let this filling cool. Add berries to this. Put in pie shell. Put topping on top, such as Cool Whip.
Combine ground cranberries and sugar and let stand overnight. Drain in mesh sieve and add grapes and chopped nuts. An hour before serving, stir in whipped cream.
Marinate little drumsticks from chicken wings overnight. Bake in a 350° oven for 1 hour. Do not cover.
Mix first 5 ingredients all together and put in greased baking dish (large dish). Top with a layer of crushed corn flakes. Melt oleo and pour over before baking. Bake at 350° for 1/2 hour.
Thaw dough and allow to reach room temperature. Mix brown sugar and cream or milk. Spread into bottoms of two greased (9-inch) round baking pans or a 9 x 13-inch pan. Sprinkle half of nuts over the bottom of the pans. Roll dough into 10 x 18-inch rectangle. Spread with butter, leaving about 1/2-inch without butter on one 18-inch side. Combine sugar and cinnamon; sprinkle over dough, then sprinkle remaining nuts over the sugar. Roll up like a jelly roll, ending with the side that does not have butter on the edge. Pinch to seal the edge. Cut into 1-inch slices and put cut-side down into pans. Cover and let rise until double in size. Bake in moderate oven (350°) for 20 to 25 minutes. Do not overbake or the caramel will harden. Put waxed paper on wire racks and cool rolls with caramel side down. Serve warm or cold. Makes 18 large rolls.
Mix all well. Put into 16 paper lined muffin cups. Bake at 350°.
In a large skillet, cook onions in butter until soft and slightly golden in color, dividing into two batches, if necessary.
Let ice cream and Cool Whip get to room temperature; mix. Add Oreos. Pour in one or two 9 x 13-inch pans. Freeze and cut into squares later.
Wash and dry 8 pint size wide mouth canning jars or 5 to 6 wide mouth pint and a half jars. Grease well. Preheat oven to 325°. Cream shortening and sugar; add eggs and water. Beat well and add pumpkin. With a spoon, add dry ingredients and pecans. Fill jars half full. Bake for 45 to 55 minutes. When done, remove one at a time from oven. Put scalded lid on and seal.
Cook sausage and drain. Put rice in bottom of 2 1/2-quart casserole. Add sausage, celery, peppers and onions. Pour can of chicken broth over the top. Bake 1 hour in 350° oven.
Soften cream cheese. Add enough milk for spreading consistency. Spread cream cheese on ham slices and roll around dill pickles. Chill. Before serving, cut in 1/2-inch slices.
Saute onion and celery in margarine until tender. Mix all ingredients. Put in casserole dish. Top with crackers and melted butter. Bake at 350° for 30 minutes or until golden brown. (Do not overbake.)
Saute chopped peppers, onions, tomatoes and chili pepper in oil until tender. Add seasonings and cheese; cook slowly until cheese is melted and seasonings are blended. Serve with corn chips.
Dredge roast with flour on all sides. Heat a heavy pan or Dutch oven over moderate heat. Brown roast slowly, using no fat. When brown, place a rack under meat. Add water and white vinegar. Cover and simmer over very low heat until tender. Half an hour before serving, add salt, pepper and mustard. Blend into juices, adding more liquid if desired.
Mix first 5 ingredients and put in casserole. Cook 35 minutes at 350°. Sprinkle other half can of noodles over top. Cook for 5 to 10 minutes more. Let stand a few minutes before serving.
Bake cake mix as directed (cool completely). Mix strawberries and strawberry glaze in separate bowl. In separate bowl, mix Philly cream cheese and confectioners sugar. After these are blended, fold in Cool Whip. Pour Cool Whip mixture evenly over cake, then spread strawberry glaze mixture over Cool Whip mixture.
In a 2-quart pot, brown ground beef, separating meat with a fork as it cooks. Add spaghetti sauce, water and salt. Heat through. Mix the egg in with the Ricotta cheese.
Cook and stir garlic in oil in skillet on low heat until golden brown. Stir in process cheese spread, milk and Parmesan cheese until melted. Add fettucine and mix lightly. Serve immediately.
Preheat oven to 350° (325° for glass dish). In a 13 x 9-inch pan melt butter in oven. Sprinkle crumbs over butter. Pour condensed milk over crumbs evenly. Top with nuts and M&M's. Press down firmly. Bake 25 to 30 minutes or until light brown. Cool. Chill and store at room temperature.
Cook the broccoli 5 minutes and drain. Combine all other ingredients and add broccoli. Bake in a greased casserole at 350° for 1 hour.
Layer items in bowl as listed. Pour dressing over layered salad and refrigerate overnight. Toss just before serving. Serves approximately 10.
Boil sugar, milk, cocoa and butter for 2 minutes. Add vanilla, peanut butter and oats as soon as you turn the heat off. Stir and drop on waxed paper.
Drain salmon liquid into measuring cup and add evaporated milk to measure 2/3 cup liquid. Combine Bisquick mix, pepper, egg, liquid and lemon juice in mixing bowl. Flake and stir in salmon. Stir in onion, green pepper, parsley, celery and dill weed and mix well. Heat about 1-inch of oil in skillet to 365°. Drop salmon mixture by teaspoon into hot oil and fry 2 to 3 minutes, or until golden. Drain on absorbent paper. Makes 4 servings.
Cook spinach according to package directions; drain and reserve 1/2 cup liquid. In skillet, simmer onions in margarine. Add flour and Pet milk to onions. Cook until thick. Add cheese chunks and all seasonings. Cook on top of stove until cheese is melted. Add drained spinach and mix well. Put in 8 x 8 casserole dish. Sprinkle bread crumbs on top (if desired). Bake at 350° for 30 to 45 minutes.
Mix sugar and oil. Add vinegar, soup and Worcestershire sauce. Pour over carrots, onion and pepper and let set for 2 hours or more. This will keep for several days.
Dissolve gelatin in the boiling water. Put in blender. Add cream cheese; process to blend thoroughly. Add apricot baby food; blend again. Add Cool Whip and blend. Place in 8 x 8-inch square baking dish. Refrigerate to set.
Cover bottom of Dutch oven with olive oil and meat. Add everything, but Masa Hirina. Mix well and simmer 3 1/2 to 4 hours or until meat is tender.
Blend first 3 ingredients and bake for 10 to 15 minutes in a 9 x 13-inch pan at 350°. Mix remaining ingredients well together. Pour over crust and bake at 350° for 40 to 55 minutes or until set.
Mix all ingredients and cook in casserole until golden brown, about 1 hour, at 350°. Serves 6.
Slice apples in pan. Add a little sugar and cinnamon. Mix together to form crumbs the rest of the ingredients. Spread crumbs over top of apples. Sprinkle with cinnamon. Bake at 350° for 50 minutes.
Beat eggs and add sugar, butter and vanilla. Coat apricots that have been cut in small pieces and small pieces of pecans in the flour. Add to egg mixture. Pour in 11 1/2 x 7 1/2-inch pan that has been greased and floured. Bake in 350° oven for 30 to 35 minutes or until light brown. Cut in squares and coat in powdered sugar.
Beat cream cheese and butter at high speed of electric mixer until creamy. Gradually add sugar, beating well. Add eggs, one at a time, beating well. Combine flour, baking powder and salt. Add to cream cheese mixture alternately with milk, beginning and ending with flour mixture. Mix after each addition. Stir in almonds.
Cut meat into small pieces. Season and boil until tender. add beef stew, corn, peas, potatoes and carrots. Let cook for about 10 to 15 minutes or until tender. Add onion soup mix, mushroom pieces and macaroni. Let simmer until it has made a gravy. Season to your taste. Turn off. Let cool.
Mix milk and pudding. Add sour cream and 2/3 container of Cool Whip (save 1/3 of Cool Whip for topping). Layer wafers, bananas and mixture until all used up. Top with remaining Cool Whip.
Cook shells. Cook chicken breasts and cut into bite-size pieces. Make stuffing and mix chicken into it; stuff shells with mixture. Place in a 9 x 15-inch baking dish. Mix the soups together and pour over shells. Bake at 350° for 1 hour.
Place zucchini in strainer and press out as much moisture as possible. Mix with eggs and onion in small bowl. Combine dry ingredients and stir into zucchini-egg mixture. Heat oil on griddle or in skillet over medium heat. Drop dough by tablespoon and brown lightly on both sides. Serve immediately with butter and lemon wedges.
Cream butter and sugars. Add egg and mix well. Sift flour before measuring. Sift all dry ingredients together and then add to sugar and egg mixture. Mix in vanilla. Fold in nuts. Turn dough out roughly two equal portions and roll up. Refrigerate dough overnight. Slice dough rolls into 1/4-inch slices and place on a greased cookie sheet. Bake for 10 minutes. Makes 2 to 3 dozen cookies.
Mix all the above ingredients together except grated cheese. Pour into 3 or 4 qt. casserole dish. Bake at 400 degrees for 20-25 minutes. Stir once after 10-15 minutes. When all ingredients are done, remove from oven and sprinkle grated cheese on top. May be cooked in microwave oven.
Mix eggs, mayonnaise, onion, margarine and cheese. Add broccoli. Put in 1 1/2-quart casserole dish, covered. Bake 35 to 45 minutes at 350°. The last 10 minutes, put cracker crumbs on top and bake, uncovered.
Mix first 5 ingredients. Place in buttered casserole dish. Top with crackers. Drizzle butter over all and bake at 350° about 30 minutes or until onion and celery are tender.
Mix the first 8 ingredients in order given. Stir in flour until mixture is stiff enough to hold spoon upright. Drop from teaspoon onto greased, floured cookie pan. Flatten. Sprinkle with sugar. Bake at 400° for 10 to 15 minutes.
Mix flour, salt and sugar well; add milk and heat. Add beaten egg yolks after mixture is hot. Cook until thick, then add gelatin which has been softened in orange juice and rind. Let cool. Beat egg whites; add 3 tablespoons sugar. Fold into custard.
Heat sugar in skillet until sugar caramelizes. Add peanuts. Pour onto buttered surface. Stretch and pull candy into thin sheets. Break up into individual pieces.
Cook broccoli until slightly tender in salty water. Drain. Cut broccoli into bite size pieces and place in a casserole dish. Mix eggs, onion, pepper, mayonnaise, soup and cheese together. Pour over broccoli. Top with dressing. Dot with butter. Bake at 350° until bubbling.
Heat oven to 400°. Season chicken to taste (I use garlic powder, seasoned salt and lemon pepper). Place in a baking dish. Add potatoes, carrots, bell pepper and onion. Pour the Worcestershire sauce over the chicken. Pour a packet of beef stew seasoning mix over the chicken and vegetables. Pour the stewed tomatoes over the top. Add mushrooms and cover with foil. Bake for 1 1/2 hours or until chicken is tender.
Heat 1/2-inch water in 12-inch skillet to boiling and add green beans. Heat to boiling, then reduce heat to low. Cover and simmer 5 to 10 minutes, until beans are tender-crisp. Drain. Wipe skillet dry. In same skillet, heat 2 tablespoons olive oil. Cook beans and 1/4 teaspoon crushed red pepper. Stir frequently until beans are tender. Remove from heat and stir in soy sauce.
Boil potatoes; peel and dice. Fry bacon until crisp; lay on paper towel to cool. Save bacon grease. Add potatoes to bacon grease; salt and pepper. Add vinegar to this. Crumble and add bacon; add enough flour to make dressing to thicken. Do this while in iron skillet and serve while hot.
Combine potatoes with cottage cheese, sour cream, garlic, salt and chives. Place in buttered casserole. Top with grated Cheddar cheese; sprinkle with paprika. Bake in 350° oven for 25 to 30 minutes. Serves 8.
Brown ground turkey, onion and green pepper. After browned, add garlic powder, chili powder, cumin, oregano, chiles, whole tomato and juice, tomato paste, chicken broth and salt. Simmer in slow cooker 2 to 3 hours. Serve over cooked spaghetti.
Let bread dough raise. Pinch dough in small pieces, about the size of a walnut, and place in a greased 9 x 13-inch pan. Melt oleo. Mix together with milk, pudding, light brown sugar and cinnamon and pour over bread pieces. Let rise until double. Bake at 350° for about 25 minutes.
Layer Tater Tots on bottom and sides of 9 x 13-inch baking dish. Bake as directed on package.
Drain pineapple, reserving juice. Combine pineapple and marshmallows. Set aside. Combine sugar, eggs, flour and juice. Cook, stirring constantly, until thickened. Cool and pour over pineapple mixture. Refrigerate until ready to serve.
Mix all ingredients; mix will be dry. Roll out on cookie sheet or wax paper to desired thickness. Cut with cookie cutter or knife into desired shapes. Allow to dry 5 days.
Saute onion and butter until yellow. Stir in rice, salt, pepper and curry powder. Roll 1/2 cup curried rice mixture in each slice of boneless or boiled ham; secure with toothpick. Place in shallow baking dish and cover with foil. Bake 15 to 20 minutes in preheated 350° oven.
Combine all ingredients in a large skillet; cover and cook on medium heat for 10 minutes.
I had two excellent reasons to begin making gingerbread cookies, my children, Jamie and Jessica. They are now 22 and 17 years old, but they still want gingerbread cookies at Christmastime!
Beat egg yolks with buttermilk, vanilla and Wesson oil. Blend self-rising flour and soda. Mix and bake 30 minutes at 350°.
Mix well and pour over ham every 15 minutes. Bake ham at 350° for 2 hours to heat through.
Preheat oven to 350°. Grease square baking pan. Flatten and cut each biscuit into 4 pieces. Combine sugar and cinnamon in plastic Ziploc bag. Place pieces of biscuits, several at a time, into bag and shake until coated. Put into baking pan. Mix remaining sugar and cinnamon, butter and water. Pour over biscuits and toss lightly. Bake for 30 minutes. Place plate over pan and flip over. Remove pan carefully.
Mix all ingredients except cheese together. Heat in microwave 3 minutes on High. Add cheese. Serve.
Wash potatoes and cook in salted water until tender. Place potatoes in a large bowl and add other ingredients. Mix well. Sprinkle with extra dill and serve warm.
Mix the rhubarb, sugar and pineapple together well. Boil for 20 minutes over a medium high heat. Stir in jello powder. Pour into sterilized jars and seal.
Mix in large flat pan. Bake at 200° for 1 hour, stirring every 15 minutes. Store in a tightly closed container.
Pour cherry pie filling into 13 x 9-inch pan. Pour pineapple over this. Sprinkle dry cake mix over the fruit. Cut margarine into slices and place over mix. Sprinkle with chopped nuts. Bake at 350° for 35 to 40 minutes.
Saute onion and garlic in butter. Add ground meat and cook until done. Drain well. Combine beef mixture with tomato sauce and spaghetti sauce. Cook on low for 30 minutes to 1 hour. Prepare noodles according to directions on box. Use a large baking dish coated with Pam or margarine. Start with sauce mix and pour 1 to 1 1/2 cups into dish. Next, a layer of noodles. Then a layer of cheeses. Continue to layer, making sure to finish with sauce being on top. Bake 40 minutes.
Mix sugar, flour and half of the milk. Add beaten eggs. Add rest of the milk and stir in melted butter. Add vanilla. Pour into 2 unbaked pie shells and bake at 425° for 10 minutes. Reduce heat slightly and bake until knife comes out clean. Yields 2 pies.
Fry onion, garlic and green pepper in olive oil with chorizo sausage and ham until done but not brown. Put all ingredients in beans and cook until done. Very good!
Grind all ingredients together; add sugar. The relish is better made a day or two before eaten.
Cut steak into 1-inch (bite size) pieces. In a medium bowl, mix the eggs, seasoned salt, Worcestershire sauce and pepper. Dip steak pieces into the egg mixture, then coat with flour. Fry in a large skillet. Drain on paper towel. After all steak is fried, pour oil out of skillet and stir-fry diced pepper a couple of minutes. Add French onion soup, 1 can water, tomato sauce and catsup. Mix, then add steak and simmer 20 minutes.
Brown beef and drain. Add rinsed kidney beans and heat. In a large bowl, cut up lettuce and tomatoes. Add chips and cheese. Add meat with beans. Pour dressing, to taste, over salad; mix well.
Prepare Stove Top stuffing as directed and spread in a 9 x 13-inch pan. Cover with chicken; slice margarine over chicken evenly. Cover with celery soup which has been mixed with bouillon. Bake at 325° for 50 minutes. Take out and scatter can of onions over evenly, then put back in and bake 10 more minutes.
Cook sausage and drain. Add cheese and green chilies. Keep hot in crock-pot.
Combine melted oleo with egg and raisins. Mix remaining ingredients, add to liquid mixture a little at a time until blended. Bake on greased cookie sheet at 375° for 12 minutes.
Sift first 4 items. Cut in shortening until coarse. Beat eggs together with buttermilk; then pour into dry ingredients and mix to make soft pouch. Turn out dough on a lightly floured board and pat into 1/2 inch thickness. Cut in 8 inch diameter with large cutter and each into 4 parts. Total of 16. Bake on ungreased baking sheet at 425° for 15 minutes.
Bring ingredients to a boil except cornstarch. Add a little water to cornstarch so it dissolves. Add cornstarch, little by little, stirring well. Use non-aluminum pan with lid. Add salt and pepper to taste.
Dice cooked chicken. Cook noodles, diced celery, green pepper, chopped onion, minced garlic and chopped parsley in chicken broth. Combine chicken, noodles, vegetable mixture, mushroom soup, drained tomatoes, salt and pepper. Add shredded cheese and bread crumbs. Put in large casserole dish and top with cheese and crumbs. Bake at 300° until lightly browned, about 30 minutes. Serves 8.
Prepare muffin mix by directions, including 2 additional teaspoons liquid to add moisture to mix. Bake by directions. Fry bacon until crisp and crumble lightly. Toss all vegetables and bacon; set aside. Combine mayonnaise and pickle juice; mix well.
Boil together sugar and Karo syrup and remove from heat. Stir in the peanut butter until smooth. Next, stir in corn flakes. Roll into balls and place on wax paper or serving dish.
Heat to boiling the oil, sugar and vinegar; set aside to cool lightly. Drain all vegetables and toss lightly. Pour warm liquid over vegetables and refrigerate overnight. This salad keeps well for over a week.
Cook sugar, syrup, milk and cocoa until forms soft ball in cold water. Remove from heat. Add butter. Let cool some, then beat until creamy enough to spread on cake.
Mix pudding mix and pineapple (do not drain). Add Cool Whip and marshmallows. Refrigerate.
Drain fruit (liquid makes good jello with lemon, oranges or lime). Put in Dutch oven. Cover with mixture of butter, brown sugar and curry powder. Bake, uncovered, at 325° for 30 minutes. Serve in place of vegetable.
Sift flour, sugar, cocoa, baking soda and salt together. Add remaining ingredients. Mix well. Bake 3/4 hour at 350°.
Preheat oven to 350°. In heavy saucepan, combine caramels, sweetened condensed milk and 1/2 cup shortening. Over medium heat, cook and stir until melted and smooth. In medium bowl, combine flour, cocoa, baking soda and salt. In large bowl, beat sugar and remaining 3/4 cup shortening until fluffy. Beat in eggs. In small bowl, combine water, buttermilk and vanilla. Add alternately with flour mixture, beating well. Spread half the batter into greased 13 x 9-inch baking pan. Bake for 15 minutes, or until center is set. Spoon caramel mixture evenly over cake. Spread remaining batter evenly over caramel. Sprinkle with nuts. Bake for 40 minutes, or until cake springs back when lightly touched. Loosen from sides of pan while warm. Cool completely.
Soak bulgar in 1 1/2 cups hot tap water for approximately 2 hours before mixing with sauce; set aside.
Cook sausage in pan until brown; drain. Pour 1 can of corn in deep baking dish. Spread sausage on top of corn. Add second can of corn. Place in hot oven and bake 20 minutes.
Combine and mix well dry ingredients in large saucepan. Add water and stir to dissolve cornstarch. Add 1 cup of berries and cook, stirring constantly, over moderate heat until thickened. Add lemon juice and stir well to mix; cool slightly. Add 3 cups of berries. Transfer all filling to pie shell. Chill thoroughly. Serve with whipped cream, ice cream, etc.
Combine 1/2 bread cubes with eggs in large bowl. Combine remaining cubes with milk; stir into egg mixture. Add soup; mix thoroughly. Add remaining ingredients; stir until well mixed. Pour into casserole; brush with melted butter. Bake at 350° for 45 to 50 minutes.
In a saucepan, heat the candy bar and chocolate syrup over low heat until melted; set aside to cool.
In a heavy saucepan, melt chips over medium-low heat; stir until smooth. Remove from heat; stir in cream cheese until smooth. Fold in whipped topping. Pour into crust. Cover and refrigerate overnight or until set. Just before serving, sprinkle with toffee bits. Serves: 6-8.
Cut biscuits into fourths and coat with sugar and cinnamon mixture. In saucepan, melt butter, sugar and 1 tablespoon cinnamon. Place half of the biscuits in a greased Bundt pan; add pecans or raisins. Pour half of the liquid over this. Repeat with remaining ingredients. Bake for 35 to 40 minutes at 350°.
Preheat oven to 350°. Prepare brownies. Spread into well-greased pan. Beat cheese, margarine and cornstarch until fluffy. Gradually beat in condensed milk, eggs and vanilla until smooth. Pour evenly over brownie batter. Bake 45 minutes or until top is brown. Cool, frost and cut. Store in refrigerator, covered.
Preheat oven to 350°. Use glass or aluminum pan. Place pats of butter on bottom of pan. Place chicken on top of butter. Pour salsa on top of chicken cutlets. Sprinkle cheese on top of salsa. Bake for about 30 minutes. Serves 6.
Combine first 3 ingredients. Beat well with heavy-duty mixer. Add sugar. Beat until light and fluffy (5 minutes). Add eggs, one at a time. Add flour to creamed mixture. Stir in vanilla.
Combine beef, beans, oregano, cumin and garlic powder. Place 4 uncooked noodles in bottom of a 9 x 13 x 2-inch baking dish. Spread 1/2 of the beef mixture over the noodles. Top with 4 more noodles and remaining beef mixture. Cover with remaining noodles. Combine water with picante sauce. Pour over all. Cover tightly with foil. Bake at 350° for 1 1/2 hours or until noodles are tender. Combine sour cream, onions and olives. Spoon over casserole. Top with cheese. Bake, uncovered, until cheese is melted (about 5 minutes).
Drain the fruit cocktail. Add the marshmallows to the drained fruit. Combine in top of a double boiler, over boiling water, the vinegar, egg or egg yolks and sugar. Cook until mixture is thickened. Cool, then fold into fruit mixture. Whip, the cream and fold into mixture.
Combine sugar and syrup in 3-quart saucepan and cook until mixture bubbles. Remove from heat and mix in peanut butter. Add Rice Krispies and press into 9 x 13-inch pan. Melt chips together in saucepan and pour over pan of Krispies Treats.
Brown beef. Mix onion, tomato sauce, juice, cloves and cinnamon. Put half of cabbage in 2-quart casserole; put half of meat mixture over cabbage. Repeat layers. Cover and bake at 350° for 45 minutes.
Beat until stiff, egg white and cold water. Mix together white sugar, brown sugar, salt, cinnamon and nutmeg. Toss pecans or peanuts in egg white. Then pour into sugar mixture. Spread out on cookie sheet. Bake in 250° oven for 10 to 15 minutes.