HumbleIntelligence/food-ner-1-Million huggingface dataset:
Caramelize the 12 tablespoons sugar. Melt in iron skillet. While this is melting, scald 4 cups milk (not boil). Pour the milk over melted sugar, stirring until melted again. Separate the eggs, saving whites (to beat later). Beat egg yolks with sugar (2 cups), flour and can of milk. Add to first mixture; cook until thick. Let this cool, then beat egg whites and fold in. Add vanilla. Add enough milk to fill freezer. This makes 1 gallon of ice cream.
Blend first 3 ingredients. Add remaining ingredients. Blend thoroughly. Pour into greased bread pan. Bake for 1 hour at 350°.
Brown hamburger and drain. Add remaining ingredients. Cook in a crock-pot for several hours.
Melt butter over low heat; add oil and heat. Add all remaining ingredients except parsley. Cook 2 minutes. Add parsley and toss with hot spaghetti. Top with grated cheese.
In 1 1/2-quart casserole dish, mix sugar and corn syrup well and microwave at High for 3 minutes, then add roasted salted peanuts. Microwave again for 3 or 4 minutes, until light brown. Add butter and vanilla; mix well and microwave for 1 to 2 minutes. Peanuts will be lightly browned and syrup very hot. Add baking soda and gently stir until light and foamy. Pour mixture onto lightly greased cookie sheet. Let cool 1/2 to 1 hour. When done, break into small pieces and store in a tight container.
Mix together margarine, egg, sugar, cinnamon and cornstarch. Place grated apples in prepared pie crust. Pour mixture over apples. Bake at 350° for 30 minutes.
Melt margarine and mix with flour and nuts. Press in 9 x 13-inch baking dish. Bake at 350° for 15 minutes. Cool.
Beat cake mix, eggs, oil and pudding for 4 minutes, gradually adding the soda. Add nuts and cherries. Bake at 350° for 1 hour in a well-greased tube pan.
Preheat oven to 350°. Blend (mix) all dry ingredients. Dip each piece of chicken in margarine and then coat well with dry mixture. Arrange in shallow open casserole in a single layer. Pour remaining margarine over all. Place in preheated oven uncovered and bake for 1 hour. Do not turn!
Cook potatoes on top of stove until almost tender. Mix rest of ingredients and cook until thick. In 2-quart casserole dish, layer potatoes and cheese. Bake at 350° for 20 to 30 minutes or until golden brown.
Cook ground beef and drain fat. Mix all ingredients together. Roll in egg skins and deep fry.
Dissolve yeast in milk. Add 1 Tbsp. sugar and beaten eggs. Sift dry ingredients together, mix in butter, add liquid mixture - knead a little. Let stand overnight in refrigerator. Roll into large circle. Brush with melted butter. Cut into wedge-shaped pieces. Roll each piece starting with wide end. Let rise 4-5 hours. Bake at 350° until nicely browned.
Combine all ingredients including the shrimp juice. Chill for about 1 hour before serving.
Soak peas overnight. Put ham bone in a large kettle with cold water and simmer 1 1/2 hours, keeping the lid tightly closed. Do not boil. Add peas, carrots, onion, celery and seasonings and continue to simmer one more hour or until peas are very soft. Remove ham bone. Rub soup through sieve and return to kettle. Season further to suit taste, adding salt only if necessary.
Mix all together. Spread on tortillas. Roll tightly and wrap separately in plastic wraps. Chill. Cut in 1-inch slices before serving. You can freeze for later if need be.
Preheat oven to 350°. Grease a 9 x 13-inch pan. Combine sugar and oil. Blend well. Add rest of ingredients, one at a time, in order given. Mix well after each addition. Pour batter into prepared pan and bake 55 to 60 minutes. Serves 12 to 15. Top with cream cheese frosting.
In saucepan, mix first 4 ingredients. Slowly bring to a boil. Boil to hard ball stage.
Cream together sugar, Crisco and butter. Add eggs one at the time. Beat well after each egg. Add flour, salt & baking powder, then milk & vanilla. Bake at 325 degrees for 1 hour & 25 minutes.
Saute onion and garlic. Add prepared beans, water, enchilada sauce, stewed tomatoes and olives to pan; simmer until cooked. Remove from heat and cool slightly. Stir in 1/2 pint sour cream and some tortilla strips. Serve with a few tortilla strips on top, a dollop of sour cream and a sprinkle of grated cheese.
Cube cooked chicken and mix with other ingredients and cover with buttered corn flakes. Bake 30 minutes at 350°. Serves 6.
Preheat oven to 350°. Melt margarine. Add corn muffin mix, yogurt and corn. Mix well. Put in 2 1/2-quart dish. Bake, uncovered, for 1 hour.
Put all ingredients into a large bowl and mix for 5 minutes. Pour into a 10-inch tube pan (greased and floured). Bake in a 350° oven for 50 to 70 minutes. Cool and frost with butter icing.
Saute ham, celery, onion, carrots and garlic in Dutch oven until tender. Stir in black-eyed peas, chicken broth, stewed tomatoes, diced tomatoes and tomato sauce. Bring to a boil. Cover, reduce heat and simmer 1 hour and 30 minutes. Stir in spinach, parsley and pepper.
Wash pork loin. With long, sharp, pointed knife, cut an opening through the center lengthwise. Stuff with prunes. Season to taste.
Combine flour, oats, soda and cinnamon. Set aside. Cream butter, sugars and pudding mix. Add eggs and vanilla. Mix well. Alternately add dry ingredients and potatoes to mixture. Bake on ungreased cookie sheet at 350° for 12 to 15 minutes. You can also add 1 cup nuts or chocolate chips.
Put water in saucepan. Bring to a boil; add salt, 1 tablespoon margarine and rice. Cover pan; reduce heat to medium. Cook for 20 minutes. In the meantime, cook the fresh or frozen broccoli. Drain the water chestnuts and crush the Ritz crackers. When rice is done, add to broccoli along with water chestnuts and Cheez Whiz. Pour into a 9 x 13-inch baking dish. Top with the Ritz crackers mixed with melted 1/2 stick margarine. Bake at 350° until bubbly about 20 minutes.
Cook onion until tender in melted Crisco. Add ground beef and cook until browned. Add remaining ingredients except cheese. Cover and cook over moderately low heat about 1 hour. Remove bay leaves, stir in cheese and heat until melted.
Mix the first 3 ingredients well, then layer in a 9 x 13-inch dish with vanilla wafers. Start with wafers and alternate. Try to make 3 layers. Mix the last 5 ingredients in a saucepan; cook for 1 minute. Let cool; pour over the other mixture. Top with chopped pecans.
Heat oil in large skillet or wok over medium heat. Add chicken. Cook and stir until lightly browned. Add remaining ingredients. Cook and stir until heated through. Makes 6 servings.
Place ribs in a Dutch oven and cover with water. Add onion, garlic, pickling spices, sage and hot pepper sauce. Bring to a boil; reduce heat. Cover and simmer for 90 minutes or until tender. Cool slightly. Rinse ribs with water to remove spices. Pour barbecue sauce into a large resealable plastic bag or shallow baking dish. Add ribs; cover and refrigerate overnight. Bring to room temperature. Drain, reserving marinade. Grill ribs, uncovered, over medium heat, turning several times until browned and heated through, about 10 minutes. Place marinade in a saucepan. Bring to a boil, stirring constantly. Brush over the ribs.
Bake cake mix as directed on box. Bake in a 9 x 13-inch pan. While the cake is hot, punch holes in cake and pour Eagle Brand milk and caramel topping over it to soak in. Cool. Top with Cool Whip and sprinkle with Heath crumbs on top before serving. Cut in squares to serve.
Preheat oven to 350°. Peel and boil whole sweet potatoes until done; drain and dip in drained pineapple juice. Roll in crushed corn flakes and place in baking pan. Cover potatoes with crushed pineapple and top with maraschino cherries. Bake approximately 10 to 12 minutes until potatoes and pineapple are thoroughly heated.
Boil sugar, corn syrup and water together until it will form a hard ball when dropped in water. Beat egg whites and salt at high speed for 3 minutes in a large bowl. Pour syrup slowly into beaten whites while beating at high speed. Continue beating until passed the glossy stage. Add nuts or fruits and vanilla. Continue beating until mixture forms a peak. Pour into buttered platter or drop by spoonfuls on wax paper.
Cook carrots until just tender in a small amount of boiling water; drain. Combine carrots, onion and green pepper; set aside. Combine catsup, salad oil, vinegar, sugar and mustard. Stir until well mixed. Pour over vegetables. Toss lightly with a fork. Refrigerate overnight. Carrots will keep for several days in the refrigerator.
Boil 7-Up; add jello and stir until jello is dissolved. Add ice cream; stir until ice cream is melted. Let cool (not set). Pour into pie crust and refrigerate.
There is only one way to mix this and that is to use your hands. Knead until there aren't any lumps of margarine. Roll the dough into small balls and place them on an ungreased cookie sheet. Flatten gently with a small fork. Bake 10 to 12 minutes at 350°. Cool before removing from cookie sheet. This recipe makes 10 to 15 dozen cookies. Good to do when you are angry or upset. Works off your "aggressions."
Make pudding according to package directions but using only 1 1/2 cups milk. Fold in marshmallows and Cool Whip. Spread mixture on half the graham crackers. Top with remaining graham crackers. Place the sandwiches in a container and cover with plastic wrap. Freeze until firm (about 5 to 6 hours). Remove from freezer a few minutes before serving.
Add salt and pepper to the flour and pound into meat. In large skillet, add the olive oil and brown the meat. Add the onion, green pepper, boiling water and ketchup. Cover closely; simmer slowly until done. Makes 6 to 8 servings.
Soften cream cheese. Mix all together except bread into cream cheese. Spread mixture on raisin bread. This is perfect for school lunches!!
Combine tuna, cream cheese, onion, salt and Tabasco sauce; mix well. Mound onto crackers; shape into pyramids with edge of knife or spatula.
Cream margarine and sugar. Add eggs, syrup, canned cream and vanilla. Beat well. Add salt and chopped nuts. Pour into unbaked pie shell. Bake in a 350° oven about 45 minutes.
Saute garlic in butter. Add clams with lemon juice. Add all spices; saute one minute. Add breadcrumbs. Remove from heat. Put into casserole dish. Cover with strips of Monterey Jack cheese. Bake until bubbly.
Mix sugar, cinnamon and salt and alternate layers with apples in bottom of pie crust.
Blend all ingredients together. Spray a 2-quart square casserole dish with Pam. Pour in mixture. Bake in 350° oven for 1 hour. Makes 9 squares at 166 calories each. Using Butter Buds saves 40 calories per serving.
In small bowl, dissolve yeast in warm water. Scald milk. In large bowl, put sugar, fat and salt. Pour scalded milk over this mixture. Cool to lukewarm. Add egg and yeast mixture. Combine flour with mixture. Knead until shiny and elastic. Place in greased bowl. Cover; let rise. Punch down; let rise again. Bake at 375° for 12 to 15 minutes.
Dissolve lime Jell-O in hot water. Add lemon juice and onion juice. Stir. Let cool and start to congeal. Add sour cream and grated cucumber. Mix. Place in refrigerator and let congeal.
Preheat oven to 375°. Cream the butter and sugars in a large bowl. Mix in the eggs and vanilla extract, then the flour, oatmeal, baking soda, baking powder and salt. Add the remaining ingredients and mix.
Cook beans until nearly done and add remaining ingredients. Cook all together 30 minutes to 1 hour.
In a large skillet put the oleo, mushrooms and onions. Saute until oil is melted good over the onions and mushrooms. In an oblong cake pan, put the rice, consomme and cumin. Pour oleo mixture in with rice mixture. Stir real good. Bake 1 hour at 350°. Stir one time while baking.
Mix together oleo and	cookies and press into 8 1/2 x 11-inch cake pan. Bake at 350° for 15 minutes and cool.
Boil water and instant tea. Stir well. Add sugar, orange juice and lemon juice. Serve over ice.
Mix sugars and margarine until creamy. Whip eggs in, one at a time. Sift flour, soda and salt together. Stir in flour mixture into first mixture and then add oats, nuts, chocolate chips and vanilla. Bake at 350° for 10 to 12 minutes. Makes about 7 or 8 dozen.
Chill all liquid ingredients. Pour into large punch bowl. Float sherbet on top. Stir while serving.
Preheat oven to 350°. Mix the cornmeal, flour, salt and baking powder thoroughly in a bowl. Combine the onion, pepper, butter, corn, sour cream, eggs and cheese. Mix thoroughly. Add to dry ingredients and mix well. Grease and flour muffin tins; fill the muffin cups halfway with the batter. Bake for 15 to 20 minutes, or until golden and a toothpick inserted into the muffins comes out clean.
Cook barley in 1 1/2 cups stock or water until tender. Add remaining stock, tamari and sherry. Saute onions and garlic in butter. Add mushrooms and salt. When cooked tender, add to barley mixture, including liquid from cooking. Add generous grinding of pepper. Simmer 20 minutes, covered, on the lowest possible heat. Taste to correct seasoning.
Preheat oven to 375°. Thoroughly cream shortening, sugar, orange peel and vanilla. Add egg and beat until light and fluffy; stir in milk. Sift together dry ingredients; blend in creamed mixture. Divide dough in half and chill 1 hour. On lightly floured surface, roll to 1/8-inch. Cut in desired shapes with cutters. Bake on greased cookie sheet at 375° about 6 to 8 minutes. Cool slightly; remove from pan. Cool on rack and decorate. Makes 2 dozen.
Melt chocolate; add oil. Dip crackers in chocolate to coat both sides and place on wax paper to cool and harden.
Dissolve gelatine in 4 tablespoons water. Add 1 cup boiling water, lemon juice, juice from pineapple and sugar. Let set in freezing compartment about 15 minutes or until syrupy.
In large glass bowl, thoroughly combine milk and sugar. Microwave on High 7 to 8 minutes, stirring after 4 minutes. Add butter, vanilla, walnuts and chips to hot mixture. Stir until completely blended. Pour into buttered 3-quart dish. Refrigerate until firm. Makes 2 pounds.
Bone chicken; leave in large pieces and arrange in bottom of baking dish. Spoon soup from can over chicken. Mix dressing with broth from cooked chicken. Spread dressing evenly over soup and chicken. Bake at 400° until dressing is done.
Mix all ingredients and bake in a 350° oven for 30 minutes. Add 1/2 package cut-up cream cheese the last 5 to 10 minutes of baking time.
Melt butter in medium saucepan. Add mushrooms and rice, saute until brown. Add soup mix and water. Simmer covered for 30 minutes. Serves 2.
Mix the ingredients and complete the gallon with water. Mix and serve. May be frozen ahead and thawed before serving.
Cream butter and sugar. Add beaten egg yolks, cornmeal and salt. Mix in milk. Pour into unbaked pie shell and bake until set. Serve it plain or with a meringue made with the four egg whites.
Marinate chicken in mixture of first 6 ingredients (easiest in a Ziploc bag; turn occasionally). Microwave chicken 18 minutes on High. Immediately transfer to barbecue and cook about 10 minutes longer, basting with marinade. (Discard excess marinade.)
Bring to a boil onion, carrot, celery and parsley in 4 cups water. (It is important to measure water.) Season with salt and pepper. Lower heat and cook for 15 minutes (covered). Add potatoes, mushrooms and marjoram. Cook until potatoes are done, about 30 minutes. Combine flour and margarine. Stir into soup. Cook 5 minutes, stirring as mixture thickens. Makes 4 servings.
Mix cream cheese, milk and sugar in large bowl with wire whisk until smooth. Gently stir in Cool Whip. Spread on bottom of crust. Pour 1 cup milk into bowl. Add pudding mix. Beat with wire whisk until thickened. Stir in pumpkin and spices with whisk; mix well. Spread over cream cheese layer. Refrigerate at least 3 hours. Makes 8 servings.
Cook Eagle Brand milk, syrup and salt in heavy saucepan. Boil 3 minutes, stirring constantly. Cool. Add nuts. Pour into baked pie shell and top with whipped cream and toasted coconut.
Brown hamburger, onion and green pepper; drain. Add beans, soup, milk, taco sauce and taco seasoning.	Put 1/2 bag of Doritos in	bottom	of 13	x 9-inch pan. Pour 1/2 meat mixture over chips. Sprinkle with some grated cheese. Add more chips, meat mixture and top with more cheese. Bake until cheese melts in 350° oven, about 25 to 30 minutes.
Blend butters. Add sugar alternately with cream. Blend until smooth. Makes enough to frost 36 cupcakes or tops and sides of two 8 or 9-inch layers.
Pour milk into shallow dish. Combine bread crumbs, cornmeal, sesame seed, seasoning, dry mustard, garlic powder and pepper in bowl. Dip fish into milk. Coat with crumb mixture. Spray a 9 x 13-inch baking pan with Pam. Place fish in baking pan. Sprinkle with parsley. Bake at 450° for 4 to 6 minutes per 2-inches of thickness until fish is golden and flakes easily.
Melt 1/2 stick butter over medium heat in skillet. Peel, core and slice apples. Add to skillet with 3/4 cup brown sugar. Sprinkle with a little cinnamon. Fry until tender.
Wash chicken. Skin and place in greased baking dish. Sprinkle with seasoning, lemon juice and soy sauce. Cover and cook full power until chicken is tender, 10 to 15 minutes.
Prepare graham cracker crust for a 9 x 13-inch pan. Mix together coconut cream pudding, French vanilla pudding and milk. Add Eagle Brand milk. Fold in Cool Whip. Add coconut, however much you want. Pour over graham cracker crust. Put Cool Whip on top and toasted coconut.
Combine tomato juice, water, bouillon cubes, vegetable flakes, onion flakes, parsley and Tabasco in stock pot; bring to a boil and cut to simmer. Add remaining ingredients. Simmer about 1 1/2 to 2 hours. Freezes very well. May add 2 pounds ground beef, browned, drained and patted dry to remove excess fat. Serve with grilled cheese sandwiches and fruit dessert.
Heat oven to 400°. In large bowl, combine sugar, margarine, vanilla and eggs. Stir in flour, cream of tartar, baking soda and salt; blend well. Shape dough into 1-inch balls. Combine 2 tablespoons of sugar and cinnamon. Roll ball into sugar mixture. Place 2 inches apart on ungreased cookie sheet. Bake at 400° for 8 to 10 minutes. Immediately remove from cookie sheet.
Wash beans. Add water and boil for 5 minutes. Add tomatoes, celery, carrots, onion, rice, bouillon cubes and hamburger. Season to taste. Add bay leaf. Yields 10 servings.
Pour 1 cup boiling water over first 3 ingredients. When marshmallows and cream cheese are nearly dissolved, add 1 cup cold water. Let set until partially jelled. Then add last 2 ingredients. Beat together. Let set in refrigerator.
Cut slightly frozen fillets in 1/4-inch slices. Lightly pound fillets. Dust with seasoned flour. Melt equal parts of butter and oil in fry pan, enough to generously cover the bottom of pan. When oil is hot, add fillets and cook about 1 minute on each side. Repeat cooking steps until all the meat is cooked.
Combine sugar, cornstarch and water in saucepan. Stir until sugar and cornstarch are dissolved. Cook over low heat, stirring constantly, until	thick and clear. Add Jell-O and stir until dissolved.	Cool to room temperature.
Put vinegar and onion slices in dish or bowl. Place chicken parts in mixture and marinate in refrigerator overnight. Turn at least once while marinating.
Melt Crisco or drippings. Add beef and brown slowly over a low flame. Add onion, green peppers, celery and 1/2 cup liquid. Season with salt and pepper. Cover and simmer 20 minutes. Thicken with cornstarch blended with water and soy sauce. Simmer 5 minutes. Serve hot with boiled rice. Serves 4.
Prepare instant pudding mix according to package directions. Stir in dessert topping, mayonnaise or salad dressing and lemon juice. Combine pineapple, bananas and almonds. Fold into pudding mixture. Turn mixture into 11 x 7 x 1 1/2-inch pan. Cover and freeze until firm.
Melt cheese in double boiler. Add milk. Mix all other ingredients in a blender or by hand. Then stir into milk and cheese mixture. Cook 20 minutes. When cool, add mayonnaise. Makes 2 pints.
Cut franks on a slant into 3/4-inch chunks. Combine franks and remaining ingredients in saucepan. Cook and stir over low heat until smooth. Serve warm. Use toothpicks to spear franks. Makes about 3 cups.
Combine butter, sugar and about half the flour until mixed. Add the rest of flour and vanilla. Work with hands until smooth. Chill. Flatten dough to cover a 10 x 15-inch jelly roll pan. Press edges with fork. Prick with fork here and there. Bake in a 300° oven for about 45 to 55 minutes or until lightly browned. Let stand for 5 to 10 minutes. Cut into squares while still warm.
Mix together. Roll in chives and paprika for red and green Christmas effect or roll in chopped nuts.
Add jar of mushroom and parsley, if so desired, makes it much better. Put all ingredients together and stir in a casserole or crock-pot. Cover and cook at 325° for 3 hours. Be sure container is large enough so it doesn't run over. Great over large egg noodles or mashed potatoes as a main dish.
Saute onion, butter and mushrooms. Mix cream of mushroom soup and rice together in 1 1/2-quart casserole dish. Add sauteed mixture and stir. Add beef broth, slowly stirring the mixture. Bake at 350° for one hour. Stir after 30 minutes.
Mix all dry ingredients; mix in egg and butter with fork. Spread 1/2 of mixture in 9 x 13 pan. Pour can of cherries on top and spread remaining mix on top. Bake at 350° for 30 minutes.
Combine ingredients (do not drain salmon) except additional crumbs and butter, mixing with a fork until blended. Shape into 9 patties, using 1/4 cup each. Flatten out slightly. Dip into the additional crumbs. Preheat electric frypan to 320°. When light goes out, melt butter. Add patties, brown, turning to brown on both sides. Can be served with chili sauce or catsup; we eat them plain. Garnish with parsley.
Combine all ingredients in crock-pot until mixed and coated; cook low 3 - 4 hours; uncover last 1/2 hour.
Put first 6 ingredients in double boiler. Stir once. Cook over low heat until liquid is in half (about 15 minutes). Strain and let cool. Should have 1/4 cup. Beat yolks until frothy. Beat vinegar mixture into yolks. Put over hot water (not touching pan) over low heat. Add butter, 1 pat at a time, beating constantly until smooth. Cool, then chill. Don't cover. Serve at room temperature.
Flour pork chops with seasoned flour. Sprinkle each with garlic, salt, pepper and dry mustard. Brown on both sides in a small amount of hot oil.
Cream shortening, butter and sugar. Add eggs and beat well. Add remaining ingredients. Form small balls and push down flat with bottom of glass, dipped in water. Sprinkle with sugar and bake at 350° for 5 to 7 minutes.
Combine dry ingredients and sift. Cream butter gradually, adding sugar. Add dry ingredients and milk alternately. Stir in vanilla and fold in stiffly beaten egg whites. Bake in three 9-inch cake pans, greased and floured. Bake at 375° for about 30 minutes, or until done. Let cool on cake racks. Put together with the filling. Cover all with boiled or 7 minute icing.
Brown ground beef and onion in skillet. Drain well. Measure noodles and cook in boiling water. Drain noodles.
Mix all together; put into a pan and let it dry until hard. Do not bake. Use in bird feeder in winter.
Combine cake mix, pudding mix, eggs, water and oil in large mixer bowl. Blend well; then beat 4 minutes at medium speed. Pour into 13 X 9 pan (spray with Pam). Bake 350 degrees for 1 hour or until cake is done. Cool in pan 5 minutes. Prick holes in cake with a fork. Thoroughly blend lemonade and powdered sugar. Gradually spoon over cake until completely absorbed. Cool and cut into squares.
Combine sugar, corn syrup, water and salt in buttered heavy 2-quart saucepan. Cook over medium heat, stirring constantly, until mixture boils. Cook, without stirring, to hard ball stage, 250°. Remove from heat. Beat egg whites in a large bowl of mixer until soft peaks form. Gradually add gelatin, beating until stiff peaks form. Slowly pour in syrup, beating constantly at high speed. Continue beating until mixture begins to lose its gloss. Stir in chopped nuts. Drop from teaspoon onto waxed paper or into small paper muffin liners. Sprinkle with tinted coconut. Makes about 2 pounds or 4 dozen medium size pieces of candy.