HumbleIntelligence/food-ner-1-Million huggingface dataset:
In 2-quart saucepan, combine sugar, corn syrup, salt and water. Cook to hard ball stage (260°) stirring only until sugar is dissolved. Meanwhile, beat egg whites to a stiff peak. Gradually pour syrup over egg whites beating at high speed on electric mixer. Add vanilla and beat until candy holds its shape in 4 to 5 minutes. Quickly drop from teaspoon onto wax paper. Makes about 40 pieces.
Beat cream cheese and sweetened condensed milk. Beat in cranberry sauce and nuts. Chill for 45-60 min. Use as a dessert or late night snack. Makes 8-10 servings.
Brown turkey in skillet. Drain off any fat. You may even wash over turkey with water if you wish. Mix all ingredients in a crock-pot and cook on low all day or all night. You can soak pintos in water all night first before putting into crock-pot. This will make pintos softer. Be sure to add enough water so chili does not dry out. Great for low-fat nachos.
Boil and debone chicken. Add soups and sour cream. Pour melted butter on top. Put cracker crumbs on top. Cook until cracker crumbs are brown at 425°.
Work all but last two ingredients together and make into balls (for Easter I make mine the shape of Easter eggs). Melt chocolate chips and 1/2 block paraffin in double boiler. Dip candy, using toothpick, ice pick or two tine fork. Drain and put on wax paper. I find it works better to make my candy at night and dip it in the morning.
Brown ribs in oil for 20 minutes. Add cut up green pepper, sliced onion rings and cut up celery to pan drippings (remove ribs before to baking dish). Mix tomato sauce, paste and water; add to sauteed vegetables. When hot, pour over ribs. Cover with foil. Bake for 2 hours at 350°.
Cream together shortening, peanut butter, sugar and brown sugar until blended. Add egg and vanilla. Beat well. Blend in dry ingredients. Shape scant teaspoon of dough into balls. Roll in sugar and place on greased cookie sheet. Bake 8 to 10 minutes at 350°. Remove from oven. Top each cookie with Kiss, pressing down until cookie cracks. Makes about 6 dozen.
Grease and flour Bundt pan. Layer pecans and dinner rolls. Combine sugar, cinnamon and pudding. Sprinkle over top of rolls. Melt butter and pour over everything. Cover with a towel and let stand overnight. In AM, bake at 350° for 30 minutes.
Sift together flour, sugar, baking powder and salt. Make a well and add in order, corn oil, egg yolks, water, lemon peel and vanilla. Beat with spoon until smooth. Add cream of tartar to egg whites. Beat until egg whites form very stiff peaks. Fold first mixture into egg whites until well blended. Do not stir. Turn batter into ungreased 10-inch tube pan. Bake at 325° for 70 to 75 minutes. Invert pan and cool. Loosen sides with spatula.
Sift together flour and salt. Gradually add milk to flour in a small bowl. Add butter. Beat eggs well and add to batter. Beat batter for 2 minutes with mixer. Fill hot muffin pans 2/3 full. Bake in a 450° oven for 14 minutes. Reduce heat to 350° and bake 20 more minutes. Serve hot. They can be filled with creamed vegetables or creamed meat.
Mix all ingredients, except noodles. Place 1/2 noodles on bottom of casserole. Add ingredients and top with remaining noodles. Bake at 375° for 30 to 40 minutes.
Cream margarine and vegetable oil. Add sugar and eggs. Combine flour and soda. Add alternately with buttermilk. Stir in maple flavoring. Add coconut and nuts. Bake in 3 greased and floured 8-inch pans at 350° for 25 to 35 minutes.
Cream together margarine and sugar. Blend in milk and vanilla. Stir in flour, cherries and nuts. Form into 2 rolls (each 2 inches in diameter and 8 inches long). Roll in coconut. Wrap in waxed paper and chill several hours or overnight. Slice 1/4-inch thick. Place on ungreased cookie sheet. Bake at 375° for 12 minutes. Makes 5 dozen.
Combine meat with next	8 ingredients. Place	half of this mixture in a loaf pan. Cover with half of cheese and top with half of the parsley. Repeat with the remaining meat, cheese and parsley. Bake at 350°	for 1	hour or until done. Sprinkle with paprika and let stand 10 minutes before slicing. Serves 6 to 8.
Dissolve Jello and sugar in hot water. Add pineapple and Mandarin oranges. Refrigerate. Add sour cream and nuts. Chill until firm.
Combine first 3 ingredients in large bowl. Combine oil, egg and buttermilk. Stir in flour mixture. Cut frankfurters into 5 pieces. Dip each piece into batter. Coat completely. Use wooden picks to aid in dipping. Pour oil 3 to 4-inches deep in Dutch oven or pan. Heat to 375°. Fry until golden brown. Turn once while frying. Serve with mustard and ketchup.
Melt cheese in margarine. Add other ingredients and mix in a blender; cool. Pour into greased 12 x 9-inch cake pan. Refrigerate.
In a 9 x 13 pan, layer chicken on bottom, onions and Doritos (crushed). Mix cream of chicken and Ro-Tel together. Pour soup mixture over Doritos. Slowly pour chicken broth over soup mixture. Cover with cheese. Cover with foil. Bake 45 minutes in a 325° oven. Carefully remove foil. Bake additional 15 to 25 minutes.
Mix all ingredients, except cheese and potato chips. Turn ingredients into shallow buttered casserole dish. Combine cheese and chips; spread over top. Bake, uncovered, at 375° for 20 minutes. Serve hot. Makes 6 servings.
Brown ground meat, draining away as much grease as possible; add chopped onion and brown with meat. Add seasonings and undrained tomatoes. Peel potatoes and cut into small cubes. Chop carrots and celery finely. Simmer 45 minutes or more, according to size of vegetable pieces. Serves 4 meals. It freezes perfectly.
Coat pork chops in flour; reserve excess flour. In a large Dutch oven, heat oil. Brown pork on both sides. Season with salt and pepper. Remove and set aside.
Cook ground beef and onion with salt and garlic; drain. Put into bottom of casserole dish. Add cooked potatoes, then Cheddar cheese. Top with soup and sprinkle remaining cheese on top. Bake at 400° for 20 to 25 minutes.
Mix together. Bake for 20 minutes at 300°. Sprinkle cheese on top to melt.
Lay chipped beef on bottom of pan. Wrap bacon around chicken breasts. Mix sour cream and chicken soup; pour over chicken. Bake at 250° for 3 hours.
Mix flour and milk in medium sized bowl with whisk until all lumps are out. Add spices and mix well.
In large saucepan, heat milk and marshmallows, stirring constantly until marshmallows are melted. Add in all the other ingredients and place in bowl or pan that has been lined with waxed paper and lightly greased with softened margarine. Cover, refrigerate overnight. Take out of refrigerator the next day and remove from bowl, discarding the waxed paper. Wrap in Saran Wrap and keep in refrigerator or freezer until time to eat.
Cook eggplant in salted water until tender. Mash eggplant and combine with next 7 ingredients. Place in casserole and bake at 350° for 30 minutes. Cover top with bread crumbs. Bake 15 minutes longer.
Combine ingredients. Pour into 10 x 6 x 1 1/2-inch baking dish. Bake in moderate oven (350°) for 20 to 25 minutes or until knife inserted between center and edge comes out clean. Cut into squares.
Toss chicken in bowl with mixture of soy sauce, rice wine and cornstarch; set aside. Refrigerate for a couple of hours.
Dissolve gelatin in boiling water. Add orange juice and let stand until almost jelled. Combine cranberry-orange relish, chopped apple and pecans. Fold into the almost jelled mixture. Pour into 1-quart mold. Chill until firm. Makes 10 small servings.
Tenderize onion in stick of oleo. Add soups, pimento, green chilies and chicken. Cover bottom of casserole with torn soft tortillas. Add soup mixture. Top with cheese. Bake 1 hour at 350°.
On stove cook in large saucepan the tomatoes and tomato paste. Saute celery and onions in separate skillet. When celery and onions begin to get tender, add to tomato mixture. Brown ground beef in skillet, drain and add to tomato sauce. Add seasonings to taste. Cook slowly and stir often. Prepare spaghetti noodles separately. Serve sauce over noodles and sprinkle with Parmesan cheese, if desired.
Boil the squash in salt water to which the minced garlic has been added. When tender, drain well. Thicken the tomatoes with the cornstarch and add the butter and minced onion, salt and pepper to taste. Brown the ground beef in a skillet; add a little salt and pepper. In a greased casserole, put a layer of squash, beef, tomatoes and cheese; then repeat in the same order. Cover the top with the crushed corn flakes. Bake 1 hour in a 350° oven.
Mix well together pork, ham, one well beaten egg, breadcrumbs and milk. Press evenly into a 10 x 10-inch casserole or cake pan. Bake for one hour in 350° oven, uncovered. Remove from oven, pour off juices and brown pineapple slices in juice in a frying pan. While pineapple is browning, mix together brown sugar, vinegar, water and mustard. Pour this syrup over ham loaf and return to oven at 350° for at least 15 minutes. Arrange pineapple slices over loaf before serving.
Place all ingredients in a blender or food processor fitted with a steel blade. Process briefly until completely blended. Pour into bottles or airtight container and refrigerate. Serve chilled. Yields about 2 1/2 pints of liqueur.
Place 2 teaspoons margarine, 2 teaspoons brown sugar and 3 pecan halves in each of 12 muffin cups, 2 1/2 x 1 1/4-inch. Sprinkle cinnamon in each cup. Heat in oven until melted. Mix Bisquick, applesauce and milk until dough forms. Beat 20 strokes. Spoon onto mixture in cups. Bake about 10 minutes at 450°.
Mix water and yeast together. Mix flour, sugar, margarine and egg together. Combine all ingredients. Put in airtight bowl and seal. Place in refrigerator. Dough is best if allowed to stand overnight. Grease muffin tins, spoon out as needed. This dough does not have to sit out before baking. Will keep for 6 days in refrigerator. Bake in a 350° oven for 10 to 12 minutes.
Mix dry jello and cottage cheese, then add pineapple. Stir in Cool Whip. It's done and ready to serve! Sprinkle with chopped nuts if desired.
Combine cauliflower with a small amount of water in a glass dish. Microwave on High for 6 to 7 minutes or until tender; drain. Place in a 9 x 11-inch baking dish. Combine milk, onion and dill in a small saucepan. Bring to a boil. Remove from heat and strain; keep warm. Blend flour and margarine in a saucepan. Cook for 1 to 2 minutes, or until smooth but not brown. Stir in warm milk gradually. Cook over low heat until thickened and smooth, stirring constantly. Season with salt and white pepper. Stir in shrimp. Spoon over cauliflower; top with cheese. Bake at 325° for 30 minutes.
Parboil beans until tender and drain. Mix all ingredients together and bake in a 325° oven for 1 1/2 hours.
Combine mix, eggs, butter and half and half. Beat until smooth. Heat Ableskiver pan over moderate heat until drop of water bounces or use muffin pan.
Whip the cream in small bowl. Refrigerate. Drain pineapple, reserving juice. Beat together cream cheese, reserved juice and pudding in medium bowl until smooth. Gently fold pineapple and whipped cream into pudding mix. Spoon into pie crust. Place in freezer until hard, 8 hours or overnight. Remove from freezer 1 1/2 hours before serving. Sprinkle top with more crumbs. Serves 8.
Place water and margarine in a saucepan; bring to a boil. When margarine is melted, add the flour while saucepan is still on the stove. Stir with a fork until dough forms a ball around the fork, then remove from heat. This takes only a minute. Add the eggs, one at a time, beating well after each addition. Do not underbeat. Drop batter by heaping tablespoonfuls onto a well-greased cookie sheet. Bake for 15 minutes in a 425° oven, then reduce heat to 350° and bake for another 20 minutes. Turn off heat and open door, but do not remove puffs from oven until they are cool.
Mix the first four ingredients with 1/4 cup flour. Cream butter, brown sugar and white sugar. Add eggs and vanilla. Sift together 1 3/4 cups flour, baking powder, soda and salt. Add to creamed mixture. Fold in candy mixture by hand. Drop on cookie sheet with teaspoon. Bake at 325°.
Remove rind from ham. Rub fat with cinnamon, ginger, allspice and nutmeg. Prepare the pastry. Sift flour, salt and baking powder. Blend in shortening. Add water to make dough. Roll out 1/4-inch thick. Place rolled dough around ham, joining at the bottom or side. Cover pastry with well-greased and floured paper. Bake in slow oven at 300° for about 6 hours. At the end of the fourth hour, remove paper to brown the dough.
Mix sour cream and egg yolks in medium bowl. Add lemon juice, horseradish, paprika, sugar and salt; mix well. In large bowl, mix shredded cabbage and apple. Pour dressing over all; toss until well coated. Refrigerate at least 1 hour before serving.
In a large saucepan, place berries and water and cook for 5 minutes. Strain through a sieve; there should be about 4 1/2 cups of juice. Mix the cornstarch and sugar and add enough water to make a thin paste. Return the juice to the pan and again bring to a boil. Remove from heat and stir in cornstarch mixture. Bring quickly back to a boil for 2 minutes and then remove from the heat. Cool somewhat. Pour carefully into a large glass bowl or individual glass dishes. Sprinkle a little sugar on the top to prevent a skin from forming. Best made several hours to a day ahead. Serve with whipped cream.
Cut fruit; mix all ingredients well. Bake at 325° for 20 minutes. Makes 11 to 12 dozen. Buy mini cupcake cups.
Combine all ingredients, except shrimp, in a shallow dish and mix well. Add shrimp, tossing gently to coat. Cover and chill for 2 to 3 hours, stirring occasionally. Drain shrimp, reserving marinade. Place shrimp in 6 (14-inch) skewers. Grill over medium-hot coals for 3 to 4 minutes per each side, basting frequently with marinade. Yields 4 to 6 servings.
Cut steak into strips; brown in small amount of oil. Slice raw vegetables according to family size; pour over meat.
Cook cabbage in boiling, salted water for 7 minutes; save 3/4 cup water. Make white sauce with margarine, flour, water and milk. In buttered casserole, put layer of cabbage, layer white sauce, 1/2 of cheese; repeat. Melt 2 tablespoons margarine with 1/2 cup bread crumbs; top casserole. Bake at 350° for 30 minutes.
Preheat oven to 350°. In a large bowl, combine beans, corn, soup, onion, sour cream, cheese and almonds. Mix together and turn into a 9 x 13-inch glass casserole dish. Melt butter or margarine in medium saucepan. Crumble crackers into margarine. Spread cracker mixture over top of casserole. Bake 35 to 40 minutes. Serves 6 to 8.
In medium mixing bowl, combine 1 cup flour, cornstarch, baking powder, salt, lemon pepper, onion powder, milk and egg. Blend until smooth. Refrigerate for at least 30 minutes. Cut zucchini into 1/4-inch diagonal slices. Rinse and pat dry. Shake slices in remaining 1/2 cup flour to coat.
Mix cake mix, eggs and water on medium speed until thoroughly mixed. Pour in Bundt pan. Bake at 350° for 30 to 40 minutes.
Place unwrapped block of cream cheese in a 1-quart glass casserole. Microwave on High 45 seconds to 1 minute or until cheese is softened. Add remaining ingredients and stir until well blended. Cover and microwave on High 1 1/2 minutes. Stir. Microwave on Medium an additional 2 to 2 1/2 minutes. Serve with chips, toast rounds or crackers. Yields 2 cups.
Bake cake as directed on package. Make Jell-O and let stand until a little thick. Let cake cool; poke holes in cake with fork. Pour Jell-O over cake so it runs into the holes. Mix pudding and Cool Whip together and ice cake with mixture.
Adobo is simply a mix of black peppercorns, oregano and garlic. Sprinkle the meat with ground pepper, garlic powder, dried oregano and sometimes onion powder. Then marinate it in olive oil and vinegar. Others prefer fresh lime juice to the vinegar. If you adhere to strict standards, then a basic Adobo mix would be:
Heat oven to 400°. Grease a 10 x 1 1/2-inch pie plate. Mix crabmeat, cheese, onions and pimento in plate. Beat remaining ingredients until smooth. Pour into plate; bake until knife inserted between center and edge comes out clean, 35 to 40 minutes. Cool 5 minutes.
Heat oven to 450°. Prepare 6 muffin cups or one 10-inch cast-iron or other heavy ovenproof pan. Mix dry ingredients together. Stir pepper and cheese into the dry ingredients. In a small bowl, whisk wet ingredients together. Mix dry and wet ingredients together and pour into prepared pan or muffin cups. Bake 15 to 20 minutes. Makes half a dozen muffins or one 10-inch skillet.
Peel potatoes. Cut potatoes into slices, but not all the way through. Put potatoes in a baking dish. Fan them slightly. Sprinkle with salt and drizzle with butter. Sprinkle with herbs at 425° for 50 minutes.
Combine tuna and water chestnuts in a medium-size bowl; stir in lemon juice, then mayonnaise or salad dressing and salt and pepper to taste. Chill.
Mix all ingredients. If too dry, add more mayo and vinegar. I garnish with spanish olives. Chill and serve.
Preheat oven to 350°. In a small bowl, add all seasonings. Reserve 1/2 tablespoon of seasonings. Sprinkle majority of seasonings on chicken. Add the 1/2 tablespoon of seasonings to flour and corn meal. In a mixing bowl, beat milk, mustard and white wine. Dip the chicken in this mixture, then dredge in flour and corn meal. Spray pan with vegetable spray, then spray chicken. Bake 30 minutes or until golden brown.
Place beef roast in slow cooker; combine sauce ingredients and pour over beef. Cover and cook on low for 8 hours. Meat may be sliced and served with hard rolls; or shredded and served over rice or noodles. Thicken broth with flour.
Cook pasta as directed, drain. Brown ground beef and flavor with garlic and onion powder. Mix pasta, beef and spaghetti sauce. Put 1/2 of mixture in large casserole, put 1/2 of cheese on top. Finish with rest of pasta mixture and top with rest of the cheese.
Heat oven to 350°. Lightly grease baking pan. Mix all ingredients thoroughly. Shape mixture into 1-inch balls. Place about 2-inches apart in pan. Bake 20 to 25 minutes or until brown. Immediately remove from pan. Serve warm. This makes about 7 dozen appetizers.
In a bowl, mix sugar, self-rising flour and cocoa well. In a saucepan, pour milk and add egg yolk. Gradually stir in sugar mixture and mix well. Cook on medium heat until thick (about 20 minutes). Add butter and vanilla. Pour into baked pie crust. Top with meringue and brown in oven at 325°.
Sprinkle sugar substitute over bananas and stir; blend in eggs. Sift together flour, baking powder and salt. Add walnuts. Blend thoroughly into banana mixture. Pour batter into greased loaf pan.
Sort and wash soup mix; place in Dutch oven. Cover with water 2 inches above soup mix; let soak 8 hours. To speed soaking time: boil 2 quarts water; add bean mixture and boil 3 minutes. Remove from heat; cover and let stand 1 hour. Drain and proceed as directed. Drain soup mix and return to pan; add 2 quarts water and ham hock. Bring to boil; cover. Reduce heat and simmer 1 1/2 hours. Stir in tomatoes and next 4 ingredients. Bring to boil; reduce heat and simmer, uncovered, 30 minutes. Remove ham hock; remove meat from bone. Chop meat and return to soup. Stir in salt and pepper. Yields 3 quarts.
Puree pine nuts and garlic with olive oil in food processor. Add basil, spinach and pepper. Process on puree for 2 minutes. Add cheeses and puree for 1 additional minute. Serve over pasta for a very healthy and filling meal.
In a bowl, combine dry ingredients. Stir in milk, egg yolks and vanilla. Add apples and pecans. Beat egg whites until stiff peaks form; fold into batter.
Combine chocolate, sugar, salt and milk in a saucepan and cook to 235° or soft ball stage. Remove from heat and cool. When cool, add butter, vanilla and peanut butter. Pour into buttered pan and cool until set.
Cream 1/2 cup sugar, egg and shortening. Sift together flour, baking powder, salt and nutmeg. Add creamed mixture alternately with milk, beating well after each addition. Fill 12 greased muffin pan holes 2/3 full with batter. Bake at 350° for 20 to 25 minutes. When done, dip puffs, while hot, in melted butter, then roll into 1/2 cup sugar and 1 teaspoon cinnamon mixture. Freezes well. Serve hot or cold.
Grease a 9 x 13-inch cake pan. Sprinkle coconut and nuts in the bottom of pan. Mix the cake mix according to directions on box. Pour over nuts and coconut. Soften cream cheese and oleo. Add confectioners sugar and mix with mixer. Pour over cake and bake at 350° for 40 to 45 minutes. Leave in pan if too sticky to invert.
In a large bowl, mix bran cereal with boiling water, stirring to moisten evenly. Set aside to cool. Add eggs, buttermilk, oil and fruit. Blend well. Stir together soda, salt, sugar and flour. Add to bran mixture. Bake now or refrigerate in a tightly covered container for up to two weeks. Spoon batter into muffin cups 2/3 to 3/4 full. Bake at 425° for 20 minutes. Makes 2 to 2 1/2 dozen.
Microwave margarine in microwave dish on High for 1 minute, or until melted. Add sugar and milk; mix well. Microwave mixture on High for 5 minutes, or until mixture begins to boil. Stir after 3 minutes; mix well. Continue to microwave 5 1/2 minutes more, again stirring at 3 minutes. Add chips, stirring until melted. Add Fluff, nuts and vanilla; mix well. Pour into greased 9-inch square pan or 13 x 9-inch baking pan. Cool at room temperature; cut into squares.
In mixing bowl, blend pumpkin, water, egg, cinnamon and mace. Add bread mix and stir until moistened. Turn into greased 9 x 5 x 3-inch pan. Bake at 350° for 50 minutes or until done. Remove from pan and cool. If desired, frost with confectioners sugar.
In a large skillet, crumble together the beef and sausage. Cook over medium heat, stirring until meat is browned. Add onion and garlic; cook until onion is limp. Drain off fat. Line a 9 x 9 x 2-inch baking dish with half the chilies; top with 1 1/2 cups cheese. Add meat mixture and top with remaining chilies; set aside. Beat together eggs and flour until smooth; add milk, salt and Tabasco. Blend well. Pour egg mixture over casserole. Bake, uncovered, at 350° for about 40 minutes or until knife inserted off center comes out clean. Sprinkle remaining 1/2 cup cheese on top. Let stand 5 minutes before serving. Makes 6 servings.
Brown ground beef and onion in a skillet. In a large pot add beans, seasoning mix, chili powder and canned tomatoes together. Add ground beef and onion. Salt and pepper to taste. Cover and simmer for 1 to 2 hours.
Shell, rinse and split eggs. Place whites on a tray. Set aside. In large bowl, mix yolks, onion, pickles, juice, mustard and mayonnaise. (If mixture is too dry, add a little more mayonnaise.) Add salt and pepper. Fill egg whites with yolk mixture. Sprinkle with paprika. Refrigerate until serving time.
In a mixing bowl, beat the butter and cream cheese until well blended. Mix in flour. Divide dough into 4 sections. Cover and refrigerate until easy to handle.
Mix dry ingredients together in large bowl. Combine eggs, milk and onion. Add to dry ingredients and mix well. Drop by large teaspoonfuls into hot, deep oil at 360° and fry about 2 minutes, turning over once or twice until golden. Drain on paper towels.
Mix all but raisins, then blend in raisins. Use greased and floured Bundt pan. Bake at 250° for 20 minutes, then at 350° for 1 hour more.
Bring soup to a boil. Sprinkle pasta in slowly, so that boiling does not stop. Cook until tender. Reduce heat below boiling point. Drop beaten egg in by teaspoons, stirring constantly. Do not return to a boil after adding egg.
Combine cornbread, onions, celery, salt and pepper. Add chicken broth; mash and mix with potato masher. Add egg and mix well. Bake in a roasting pan at 450° for 1 hour.
Combine flour, eggs, sugar, soda, baking powder, salt and enough buttermilk to make it the consistency you prefer. Beat by hand until well blended. Best if made the night before you need it.
In greased 13 x 9 x 2-inch pan, place popcorn and raisins. In 2-quart saucepan, stir together remaining ingredients, stirring occasionally. Bring to boil over medium heat and boil for 5 minutes.
Layer ingredients as listed in a 9 x 12-inch pan. Do not mix. Bake at 350° for 30 minutes.