HumbleIntelligence/food-ner-1-Million huggingface dataset:
On medium heat, cook and stir until mixture dries and forms a mass, not sticky (watch, it goes fast). Cool. Keep in plastic bag. Add coloring if desired.
Heat oven to 400°. Beat eggs, corn syrup, sugar, peanut butter and vanilla. Mix until smooth. Stir in peanuts and put in pie shell. Bake 15 minutes, then reduce temperature to 350° for 30 to 35 minutes. Cool and top with whipped cream.
In dish mix pepper, salt and flour. Coat pork chops with flour mixture. With meat mallet, pound chops on both sides.
Heat salad oil and sugar to boiling point; pour over the above and chill in refrigerator. Keeps well for days if kept cold.
Combine sugar and water. Bring to a boil. Cool. Add cherry brandy. Set aside. Heat jam until melted. (If preserves are used, force through sieve.) Add strawberry extract and food coloring. Set aside. Cut pound cake horizontally into 3 even pieces. Wash, dry and cap strawberries. Reserve 6. Slice remaining berries. Whip 1/2 of the cream and fold berries into it. Place bottom slice of cake on a serving plate. Brush with cherry brandy syrup. Spread half of berries-cream mixture on cake and top with a second slice of cake. Add remaining slice of cake and brush with remaining syrup. Beat the remaining cup of heavy cream with confectioners sugar until stiff.
Mix Jell-O in 2 cups boiling water. Add 1 1/2 cups cold water. Chill. Grind cranberries. Add sugar and other ingredients. When Jell-O begins to thicken, combine mixtures.
Mix milk, sugar and bourbon and stir. Add ice cubes and sprinkle with nutmeg. Serve as an alternate to Bloody Marys.
Wash beef and in deep pot cover with water. Add remaining ingredients. Cover and bring to boil. Lower heat and simmer for 2 hours. Strain, reserving beef and vegetables. Stock may be used in place of oil to saute meat, vegetables, etc. If stock is to be used as soup, blend vegetables and stock in blender for 30 seconds. May be frozen. Serving size 1 cup.
Place a layer of kraut in bottom of small roaster. Slice some onions on top, then cut kielbasa in pieces and lay them on top of onions. Keep making layers in this order with the minced garlic and bay leaf. Top with bacon strips. Bake at 325° for 1 hour.
Dissolve jello in boiling water. Whisk in sour cream until blended. Stir in pineapple and nuts. Chill until firm.
Fry sausage until done. Drain well. Beat eggs. Add eggs, milk, cheese and bread (which has been broken into pieces) with sausage and mix well. Pour into casserole dish. Bake at 350° for 45 to 60 minutes. If you use glass dish, bake at 325°. Also sprinkle more cheese on top of mixture.
Heat oven to 350°. Brown meat; drain. Stir in salsa, corn, Miracle Whip and chili powder. Divide meat mixture, chips and cheese into half layer in 2-quart casserole dish. Bake 20 minutes or until thoroughly heated. Top with shredded lettuce and chopped tomato if desired.
Heat cup of water to boiling point and add sugar, salt and shortening. Cool to lukewarm. Pour the cup of lukewarm water into a bowl and add yeast. Let stand until dissolved and add the lukewarm water mixture, egg and flour. Beat until smooth. Place dough in greased bowl. Brush top with melted shortening. Cover and chill in the refrigerator for at least 2 hours. Roll out in a circle about 1/2-inch thick. Cut into rounds with cookie cutter. Crease heavily a dull edge of knife through center. Brush lightly with butter. Fold over in pocket shape and place on greased baking sheet 1-inch apart. Let rise until double in bulk. Bake in hot oven at 425° about 20 minutes.
Press out rolls on pizza pan to form crust. Sprinkle with seasoned pork sausage and uncooked hash browns. Beat eggs and milk together; pour over pizza. Top with cheese. Bake at 375° for 20 to 30 minutes or until eggs are done.
Combine pretzels and 1/2 cup sugar and butter. Mix well and press into a long oblong dish. Mix cream cheese, Cool Whip and 1/4 cup sugar; spread on first layer. Combine juice from pineapple and 2 tablespoons flour. Cook until thickened. Cool and mix with pineapples and place on top of second layer of salad.
Lay whole graham crackers over entire bottom of 9 x 13-inch pan. Mix milk and pudding mix. When thick, add all of Cool Whip. Put 1/2 pudding mixture on layer of graham crackers. Then put another layer of graham crackers, then rest of pudding mixture. Top with another layer of whole graham crackers. Melt frosting in microwave. Stir and spread over cake. Refrigerate overnight.
Butter a 9 x 11-inch cake pan. Melt butter in heavy 3-quart saucepan. Add sugar and mix well. Stir in corn syrup. Cook until sugar dissolves. Remove from heat. Stir in sweetened condensed milk. Cook over medium heat, stirring constantly, until mixture reaches 240°, soft ball. It will take 20 to 30 minutes. Remove from heat. Stir in vanilla. Pour into pan. Cool to room temperature. Slip spatula under corner and remove from pan. Cut into small pieces. I wrap each piece with plastic wrap.
Cream together margarine, Crisco, sugar and salt very well. Add eggs and beat well. Add flour, milk and flavoring; beat well. Grease and flour TUBE pan. Pour mixture in pan; place in COLD oven and set temperature at 300°. Bake for 2 hours.
Coat Prosciutto lightly with mixture of olive oil and thyme. Blanch asparagus until just tender (2 to 4 minutes). Immerse blanched asparagus in ice water. Drain. Wrap each stalk with Prosciutto. Refrigerate until ready to serve. Serve with lemon wedge.
Mix maple syrup, mustard, lemon juice and salt together. Spoon over skinned chicken pieces. Let stand at least 24 hours or overnight in sealed container. Melt margarine and place in bottom of 9 x 13-inch pan. I use a glass pan. Pour over sauce. Bake at 350° for 30 minutes, then turn oven up to 400° for another 20 to 30 minutes. Every 15 minutes, baste chicken with sauce. I serve the sauce to dip chicken in while eating. Depending on chicken pieces, I even stretch sauce to cover 4 pieces of chicken. Also, when using plain maple syrup, I add 1 to 2 tablespoons of honey. Serve with rice pilaf.
Preheat griddle to 350°. Combine egg and milk. Whip to desired consistency. Add vanilla. Add generous amount of ground cinnamon. Dip bread in mix. Lay to dry in single stacks for 1/2 hour (will absorb moisture). Grease griddle with Pam or margarine.
Mix well sugar, cornstarch and cold water. Cook and stir until smooth. Stir in egg yolks. Slowly bring to boil, stirring constantly. Add lemon juice, salt and margarine. Cool. Combine cream cheese and milk. Mix well. Stir in pie mix and lemon juice. Fold in with first mixture. Pour into pie crusts. Top with Cool Whip. This is enough for two pies.
Mix all ingredients on low speed in a mixer. When the mixture resembles wet sawdust, with clean hands, make cylinders about the diameter of a quarter. Wrap the cylinders in wax paper. Place in the freezer. Leave in the freezer at least 1 1/2 hours or in freezer bags in freezer until ready to use within 2 months. Slice cylinders into rounds 1/8-inch to 1/4-inch wide (thinner rounds are more crisp). Place 1-inch apart on a cookie sheet. Place a pecan half in the center of each. Place in a preheated oven at 350° for 15 minutes or until edges are lightly browned. After cooled, store in airtight container.
Thoroughly cream shortening and sugars. Add egg and vanilla; beat well. Sift together dry ingredients; gradually add to creamed mixture, blending well. Stir in nuts and dates. Drop from teaspoon into crushed flakes, rolling to coat well. Place two inches apart on greased cookie sheet. Top with walnut halves. Bake at 375° for 12 to 15 minutes, or until top springs back when lightly touched. Cool before removing from pan. Makes three dozen.
Mix the ricotta cheese, egg, parmesan cheese and parsley. Layer in a 9 x 13 pan with the tomato sauce, lasagna noodles and Ricotta cheese mixture. Top with mozzarella cheese. Bake at 350° for at least 1 hour.
Mix all ingredients together until well blended. Add salt and pepper to taste. Place in buttered casserole and bake for 20 minutes at 350°.
Coat a large, nonstick skillet with cooking spray. Place over medium-high heat until hot. Add mushrooms, onion and garlic; saute until tender. Combine egg substitute and next 4 ingredients. Stir in spinach. Add mushroom mix, stirring well. Spoon in prebaked pastry shell. Bake in a 350° oven for 35 minutes. Arrange cheese slices on top. Bake 5 minutes until cheese melts.
Combine ingredients in heavy saucepan over medium-high heat for about 3 minutes, stirring constantly. Reduce heat and continue cooking and stirring until you get the color called for in the recipe. Dark roux will take about 15 minutes.
Cream shortening and margarine; add sugar gradually and beat until fluffy. Add eggs and beat until light. Add hot mashed potatoes and blend together. Sift flour; measure and add salt, baking powder, chocolate and spices. Sift again. Add dry ingredients alternating with milk and vanilla. Beat after each addition. Fold in nuts. Bake at 350° for 30 minutes for layers, 1 hour for loaf.
Mix all ingredients together and beat for 2 minutes. Pour into 2 loaf pans and bake for 55 minutes at 350°. Top should crack open; test with toothpick. Glaze while hot.
If using dry beans, wash and sort. In large kettle, cover the beans with 6 to 8 cups of hot water. Bring to boil; boil for 2 minutes. Remove from heat. Cover; let stand for 1 hour. Add another 8 cups cold water and ham pieces. Bring to boil; simmer for 1 1/2 hours. Stir in remaining ingredients; simmer for 20 to 30 minutes, until beans are tender. Makes about 3 quarts soup.
Pour oil in pan with chopped pepper and onions. Add all other ingredients. Simmer 3 minutes. Add carrots and continue to simmer for about 10 minutes.
Brown meat in 2 tablespoons hot fat. Add and cook 5 to 10 minutes all ingredients except noodles or rice. Heat thoroughly, then serve over rice or noodles. Serves 4. Preparation time: 30 minutes.
Combine pretzels, 1/4 cup sugar and margarine. Press firmly into lightly greased 9 x 13 x 2-inch glass baking dish. Bake at 250° for 10 minutes. Cool.
Preheat oven to 450°. In a large roasting pan, toss potatoes, peppers, salad oil and 1 teaspoon salt. Roast vegetables in oven for 30 minutes, stirring once halfway through cooking time. Meanwhile, slice green onions; peel and devein shrimp. In bowl, toss green onions, shrimp and 3/4 teaspoon salt. Stir shrimp mixture into vegetable mixture; roast 10 minutes longer or until shrimp are opaque throughout and potatoes are fork-tender. Makes 4 main dish servings.
Fry beef and drain all fat. Add all other ingredients. Mix well. Layer over tortillas and cheese a few times. Bake at 350° for 15 to 20 minutes.
Preheat oven to 350°. Butter 2 (8 1/2 x 4 1/2 x 3-inch) loaf pans. Sift together flour, baking powder, baking soda and salt. Cream butter; add sugar gradually, beating until light and fluffy. Beat in eggs. Beat nonfat dry milk, water and bananas until mixed well. Add alternately with dry ingredients to creamed mixture, starting and ending with dry ingredients. Blend well after each addition. Fold in nuts. Turn into pans and bake 50 minutes. Remove from pan and cool on a wire rack.
Combine butter and sugar in large bowl. Beat well. Add eggs, beat well. Coarsely chop brandied fruit and stir into batter. Add pecans and juice; mix well. Pour batter into a greased and floured 10-inch Bundt pan. Bake at 350° for one hour. Cool in pan 10 minutes; remove from pan and cool completely on wire rack. Sprinkle with powdered sugar if desired.
Combine sugar, water, and corn syrup in a 2-quart saucepan. Cook over medium heat, stirring until sugar is completely dissolved. Stop stirring; continue cooking until 260° on candy thermometer or until a small drop hardens when dropped in cold water. Meanwhile, beat egg whites in small bowl until stiff peaks form. Continue beating egg whites while pouring the hot syrup in a fine stream into the whites, blending well. Add vanilla. Beat until mixture holds its shape and becomes slightly dull (this may take several minutes). Fold in nuts and cherries. Quickly drop mixture from tip of a buttered teaspoon onto waxed paper. Allow to dry for 2 or 3 hours. Then store in airtight container.
Spray casserole (1 1/2-quart dish) with Pam. Layer with soup on bottom and end with asparagus on top. Spread shredded cheese over top. Dot with a little butter. Bake at 350° about 1 hour.
Boil chicken and debone. Set aside. Cook rice, using 1 cup chicken broth. Add cream of chicken and Cheddar cheese soup to rice. Mix well. Stir in chicken. Place in casserole dish and bake in 400° oven for 30 minutes.
Crumble ground beef loosely into rectangular baking dish. Sprinkle with onion flakes and peas; spread evenly with mushroom soup. Top with Tater Tots. Bake at 375° for 1 1/2 hours or until cooked through. Yield: 8 servings.
In a large pot, cook beef until done. Add onion (diced). Cut potatoes in fourths. Cut carrots and turnip in pieces and dump all in pot with stew beef. Cook until all vegetables are about done. Next add cabbage cut up over the top of recipe. Cook until cabbage is tender. Salt and pepper to taste.
Saute garlic in peanut oil. Stir in the remaining ingredients. Cook	for about 2 minutes in the open skillet at medium heat. As soon as they are cool enough to eat they may be served. They keep well so they may be served later when they are cool.
Brown meat and onion. Drain fat. Add all remaining ingredients and simmer 1 hour.
Blend milk, eggs and spices in blender. Butter a 13 1/2 x 9 3/4-inch baking dish. Layer with 8 slices of buttered bread. Cover with 3 cups grated cheese and 1/2 of egg mixture. Repeat with second layer, using balance of ingredients. Refrigerate overnight. Bake in a 375° oven for 1 hour. Let rest before cutting. Serves 12.
Scald milk. Stir in sugar, salt and margarine. Cool to lukewarm. Measure warm water into large bowl. Sprinkle in yeast. Stir until dissolved. Add lukewarm mixture, egg and 2 cups flour. Beat until smooth. Stir in enough remaining flour to make a soft dough. Cover and let rise until double, about 30 to 45 minutes. Punch down and shape into 2 dozen rolls. Place on greased sheet and cover to let rise until double. Bake 15 minutes at 400°.
Add ingredients to tomato mix. Bake mixture uncovered in oven at 350° for 6 hours or until desired thickness. Pack in hot sterile jars. Hot water bath 15 minutes.
Boil chicken until fully cooked; drain and break in small pieces. Combine vegetables in skillet and fry until hot. Add chicken, salt and pepper and fry for a few minutes. Put noodles in a large pan with enough oil to coat the pan bottom. Stir in chicken, vegetables and green onions. Heat through. Add soy sauce, if desired.
Cream sugar and oil together; add eggs and vanilla. Then add remaining ingredients a little at a time; mix well. Spoon onto greased cookie sheet. Bake at 325° or 350° for 10 to 12 minutes.
Cream together shortening and sugar. Add eggs and mix well. Add all dry ingredients and mix well. Add bananas and nuts. Pour into greased loaf pan and bake approximately 1 hour or until done. Bake at 350°.
Mix pudding and milk. Add sour cream. Add 1/2 of Cool Whip. Layer mixture, vanilla wafers and bananas. Top with remaining Cool Whip.
First cream 1/2 cup plus 1 teaspoon of confectioners sugar and the margarine together. Add the 1/2 teaspoon of cinnamon, salt and vanilla. Stir in flour and work into a stiff dough. Shape dough into 1 inch balls. Mix together 1 cup of confectioners sugar and 1 teaspoon of cinnamon and roll the 1 inch balls into cinnamon mixture. Place on greased sheets into oven set at 350° for about 15 - 20 minutes, until lightly browned. Cool well.
Combine cream cheese and butter. Beat until smooth. Add powdered sugar and vanilla, beating until light and fluffy. Spread frosting between layers and on top and sides of cake. Sprinkle 1/2 cup chopped pecans on top.
Combine sugar, flour and cocoa. Beat egg yolks and combine with 1 cup of milk. Mix together and cook over low heat or double boiler. Then add remaining milk and butter. Cook until very thick. Add vanilla and stir. If you are making coconut pies, add the coconut at this time and stir well. Pour in 2 cooked pie shells and top with meringue.
Cut breasts into finger size pieces, whack flat, bread and saute in butter for about 4 minutes on each side.
Combine oleo and crumbs and pat into the bottom of a 13x9 -inch pan. Beat eggs, 4 minutes. Add powdered sugar, butter, and vanilla and beat 5 minutes more. Spread over crumbs and chill. Spread pineapple and sliced bananas over former; then topping, nuts, and cherries. Refrigerate 6 hours, then serve.
Brown green pepper and mushrooms in melted butter. Add almonds and brown slightly. Add broth to heat. Add rice. Bake in casserole for approximately 1 1/2 hours at 325°.
Whip together the whipped oleo, Crisco and sugar. Add eggs, one at a time and beat into mixture. Add remaining ingredients. Mix all together. Grease and flour a tube cake pan. Start in cold oven at 300° for 30 minutes, then at 325° for 50 minutes more (one hour and 20 minutes in all).
Mix first three ingredients in saucepan and boil 1 minute. Remove from heat and add remaining ingredients. Stir together, then drop by tablespoon onto wax paper. Let cool in refrigerator.
Let apples and sugar stand, mixed, for 1 hour. Add remaining ingredients to same bowl. Mix all ingredients until well blended. Bake in tube pan (ungreased) for approximately 1 hour and 15 minutes at 325° or until toothpick, when inserted, comes out clean. Serve plain or with whipped cream or Cool Whip.
Bring first 5 ingredients to boil before dropping in meatballs one at a time. Shape last 4 ingredients into meatballs. Simmer soup for 1 1/2 hours.
Combine onion, clams, parsley, salt and Tabasco. Mix crumbs with butter. Set aside 1/3 of crumb mix. Combine remaining crumbs with clam mix. Put in buttered baking dish. Top with crumbs. Pour on heavy cream. Bake at 375° for 25 minutes.
Combine vegetables with salt and let stand 1 hour. Place remaining ingredients in saucepan, bring to boil for 1 minute, cool and drain. Add vinegar mixture to vegetables and stir gently. Ladle into plastic freezer bags. When ready to use, defrost and serve chilled. Yields 1 1/2 to 2 quarts.
Cook macaroni; shred cheese. Drain macaroni and add stick of butter. Mix in cheese. Add can of milk and pepper. Stir until blended. Place in oven at 350° for 25 minutes. Take out and stir and place in oven again for 10 minutes.
Mix brown sugar and flour together in large bowl. Stir in butter and mix with hands until crumbly. Remove 1 cup of mixture and save. Place remaining crumbs in 8-inch pan; press firmly. Bake in 350° oven for 12 to 15 minutes.
In microwave, cook chilies with onions and tomatoes until tender. Slowly add cubes of Velveeta, microwaving and stirring each time until melted. Dip should be thick. Only add cheese until it reaches your desired consistency.
Blend oil, sugar and eggs. Mix flour and dry ingredients. Add at intervals. Add vanilla, apples and nuts. Bake at 350°.
Combine all the ingredients and pour into pie shells. Freeze. Take out of freezer a few minutes before serving.
Put the stick of oleo in a deep baking dish. Melt in oven at 350°. Make a batter with sugar, flour, baking powder, salt and milk. Pour over melted oleo. Do not stir. Empty fruit on top of batter. Do not stir. Bake at 350° until done or for 1 hour.
Mix sugar and cornstarch. Add vinegar. Cook over low heat for 5 minutes. Add butter and stir. Pour sauce over beets. Let stand 10 to 15 minutes to absorb sweet/sour flavor of the sauce.
Rinse breasts thoroughly under running cold water. Place in a saucepan large enough to hold them in a single layer. Add cold water to a depth of 1-inch above the breasts and any optional items. Remove the breasts from the pan. Set the pan over high heat and bring to a full boil. Return breasts to pan, skin side down. When water returns to boil, turn heat down low and simmer 17 minutes, checking to make sure bubbles continue to break the surface throughout the cooking. Remove pan from heat and let breasts stand in the liquid for 30 minutes. With a slotted spoon, remove breasts; when cool enough to handle, pull off skin and remove bones. Serve immediately or refrigerate immediately. Serves 4.
Mix ingredients together and store in airtight container. Use 2 teaspoons of tea to 1 cup of hot water or to taste.
Stir all ingredients together. Pour into an 8 x 8-inch nonstick or glass bakeware. Bake at 350° for 45 minutes to 1 hour. Cool and cut into squares.
Wrap dried beef and bacon around chicken breasts. Place in casserole dish. Combine sour cream and mushroom soup and pour over chicken. Bake at 350° for 1 hour.
Mix together vinegar and mustard. Let stand overnight. Blend well the eggs, salt and sugar. Cook over low to medium heat until mixture thickens. Stir constantly. Cool and then add mayonnaise. Mix well. Makes 2 1/2 pints.
For a brown crust when baking pecan or custard pies, place pie pan on iron skillet which is turned upside down. Bake as usual.
Wash and cut lettuce, toss with onion. Scatter frozen peas over top of lettuce/onion - do not mix in. Seal with mayo and sprinkle with Parmesan cheese; cover tightly and refrigerated overnight or 4 hours. Add bacon crumbles just before serving and toss well.
Place 4 slices of bread in bottom of casserole dish. Sprinkle cooked sausage on top of bread, then cheese. Place the last 4 slices of bread on top of cheese. Beat eggs, milk, salt and pepper together. Pour egg mixture over casserole. Cover and set in refrigerator overnight.
Grease dish. Drain pineapple and spread in dish. Mix sugar and flour and pour over pineapple. Sprinkle cheese over next, then cracker crumbs. Melt butter and drizzle over. Bake at 350° for 30 minutes. Serve hot.
Heat 2 tablespoons butter in saucepan. Add garlic, onion, mustard and salt. Saute until tender. Add water. Cover and simmer over low heat. In a separate saucepan melt remaining 3 tablespoons butter. Whisk in 3 tablespoons flour and cook, whisking over low heat 1 minute. Slap a waffle (heat absorber) under the pan. Add milk; cook whisking until uniform and thick, 5 to 8 minutes. Add pepper, tamari, Tabasco and Worchestershire, horseradish, sherry, cheese and onions. Cook over low heat 8 to 10 minutes.
Combine broccoli, mayo, eggs, soup and mushrooms and a portion of cheese. All ingredients should be evenly mixed. Sprinkle the rest of the cheese on top and then add Ritz crackers, crumbled, to very top. Cover with foil and bake at 350° for 45 minutes; uncover and cook for 10 more minutes.
Soak 1/2 pound garbanzos (chickpeas) overnight in salt water. Drain. Add beans in soup pot with beef and ham bone and 2 quarts of water. Cook slowly for 45 minutes. Cut fat in liquid. Add paprika and diced onion, fry slowly until the onion is light brown then add to the soup. Add potatoes, saffron, salt and pepper. Cook until beans and potatoes are tender, then ladle into bowls with thin slices of Spanish sausage.
Dice the cucumbers into 1/4-inch pieces and degorge (sprinkle with salt to draw out the excess water, then blot on paper towels). Mix stock, tomato juice, yoghurt, garlic, salt and pepper. Beat with a fork until smooth. Drain cucumbers and add to the mixture. Add the shrimp and chill. Garnish with egg and mint or parsley just before serving. This soup is smooth, cool and a delicate blushing pink, with the surprise flavor of cucumbers and shrimp. Guests always want a copy of this recipe.
Put all in a blender and mix until smooth. Store in refrigerator. Makes 1 1/2 cups.
Sift together the flour, sugar, baking powder, salt and ginger. Combine egg, milk and shortening; add to dry ingredients. Stir until all flour is moistened. Fold in currants. Spoon into greased muffin pans, filling cups 2/3 full. Sprinkle with topping. Bake at 425° for 20 minutes. Yields 18 muffins.
In a heavy 3-quart saucepan, combine sugar, evaporated milk and caramels. Cook and stir over medium-high heat until mixture comes to an overall boil. Let boil for 5 minutes, stirring continuously. Remove from heat and stir in chocolate chips and peanuts, until chips are melted. Pour mixture into a buttered 8-inch square pan. Let cool completely. Cut into 64 (1-inch) squares.