HumbleIntelligence/food-ner-1-Million huggingface dataset:
You will need a candy thermometer for this one. Bring sugar, water and corn syrup to boil or 280° on candy thermometer. Stir in peanuts. Boil to 300°. Remove from heat. Add soda. STIR QUICKLY! Then pour in 2 buttered cookie sheets. Let cool and break up. Keep in sealed plastic Ziploc bags or a tight-fitting plastic pan with lid or it will get sticky.
Melt butter in saucepan and cook onion and mushrooms. Stir in soups. Bring to a boil; reduce heat and simmer 25 minutes. Yields 8 cups.
Cream shortening and sugar. Add egg yolks, whole egg and honey. Add rest of dry ingredients with coffee. When well mixed, fold in egg whites. Bake in 350° oven in well-greased tube pan, 50 minutes or until done.
Take sugar and milk; heat to a boil and boil 2 minutes. Add marshmallow cream and mix together, then add peanut butter. Put into buttered pan.
In large bowl, combine in order, then mix with mixer. Fill muffin cups 1/3 full of batter; drop 1 well rounded teaspoon of cream cheese mix in middle. Sprinkle top with sugar. Bake at 350° for 23 to 25 minutes. Makes approximately 18.
Brown sausage and onion; drain. Slice squash; boil about 10 minutes, drain and chop coarsely. Combine all ingredients and pour into greased casserole. Bake at 350° for 30 to 45 minutes.
Combine sugar and sifted flour in mixer bowl. Bring margarine, cocoa, shortening and water to boil in saucepan and pour over sugar and flour. Add remaining ingredients to mixture in bowl. Mix together (batter will be thin). Pour into a 9 x 13-inch pan that has been greased and floured. Bake at 400° for about 25 minutes.
Saute the onions and celery. Combine meat and soup. Add all of the ingredients except the eggs. Make alternate layers of meat mixture and sliced eggs. Bake at 450° for 15 minutes.
Drain oysters and save liquid. Melt butter in large pot. Cook oysters 5 minutes or until edges curl. Add salt, pepper, oyster liquid and cream. Heat on medium until bubbles begin to form. Sprinkle with parsley. Serves 4. Preparation time: 5 minutes. Cooking time: 15 minutes.
In a heavy saucepan, combine sugar and flour, gradually stir in water and vinegar until smooth. Bring to a boil; cook and stir 2 minutes until thickened. Cool completely. Meanwhile, cook pasta according to package directions. Rinse with cold water and drain. Stir mayonnaise and mustard into dressing. In a large bowl combine remaining ingredients. Add pasta and dressing, toss to coat. Cover and chill until serving.
Cook noodles in boiling water about 3 minutes. Drain. Brown beef with onion, salt and pepper. Drain. Combine noodles, meat, sauce, spices and all but 3 tablespoons cheese. Mix well. Pour into large casserole dish. Top with remaining cheese. Cover and bake at 350° about 40 minutes.
Preheat oven to 350°. Cream butter and sugar real well. Add eggs, one at a time. Add flour and thoroughly beat mixture until it is all the same texture. Fold in the sour cream (mixing the batter very well).
Cut shortening into flour (like pie dough); press into bottom of 11 x 7-inch dish. Bake at 375° for 15 minutes. Cool slightly; mix and spread on Second Layer while still warm.
Brown hamburger and remove from grease. In small roaster or large casserole dish, combine hamburger, frozen vegetables, cream of mushroom soup and mushrooms. Also mix in some Tater Tots. On top of hot dish, place a layer of Tater Tots. Bake in 350° oven for 1 hour.
Mix together cake mix, margarine and egg. The mixture will be more like a dough. Spread the mixture into a 9 x 13 x 2-inch size pan. Set aside. Mix in a blender or mixer, powdered sugar, eggs and cream cheese. Pour the mixture of powdered sugar, eggs and cream cheese over the cake mixture. Bake at 350° for 40 minutes or until golden brown. Let cool before cutting into bars. The cake will fall; don't panic, it is suppose to!
Mix all ingredients well. Spoon into muffin tin. Bake until brown at 375°.
Cut steak into 1-inch strips. Brown on both sides in a greased skillet. Cover with onion and peppers. Add remaining ingredients. Cover and simmer for 1 hour or until meat is tender. Serve over cooked rice.
Melt margarine in saucepan. Blend in flour and chicken bouillon. Gradually stir in milk, stirring mixture until it comes to a boil. Stir in turkey and mushrooms. Arrange rice in a nonstick 8-inch baking pan. Spoon turkey mixture over rice and sprinkle evenly with cheese. Bake at 350° for 30 minutes.
Heat the oil in a large skillet; add the garlic and onion and saut until the onions are transparent. Meanwhile, slice the squash and peel and cube the eggplant. Flour the pieces lightly. Add the squash, eggplant and green peppers to the skillet; cover and cook slowly about 30 minutes. Add the tomatoes and capers and simmer, uncovered, until the mixture is thick, about 10 minutes. Season with salt and pepper. Serve hot or cold.
Mix a pack of yellow cake mix first. Second, melt the stick of butter. Put it in the mix and stir, then put in the eggs and beat it together, then put in flour and stir. Put the baking powder in. Put half of a cup of water and stir. Put it in the pans and cut the stove on (about 250°). Let them stay for about 30 minutes.
Cream sugar, Crisco and margarine together. Add eggs, one at a time. Beat well. Sift cocoa, flour, salt and baking powder all together. Add to creamed mixture, alternating with milk. Add vanilla. Pour in tube pan, bake at 350° for 1 hour and 30 minutes or until done.
Mix beef with Pet milk and shape into patties. Prepare the Stove Top dressing according to directions on box and place equal amounts of dressing on patties. Form dressing around patties into large meatballs and place in pan. Mix soup, ketchup and Worcestershire sauce and pour over meatballs. Bake at 350° for 1 hour.
Cut off of lid from bread and hollow out, saving pieces to dip with. Mix remaining ingredients together and fill bread. Replace the lid. Bake at 300° for 1 hour. Remove lid for last 15 minutes. Place pieces of bread in broiler and brown; use to dip or use chips.
Mix together flour, margarine and 1 cup chopped nuts and line in a large pie plate. Cook 15 minutes at 350° until brown. Then cool.
Beat all ingredients in medium bowl. Serve with vegetable dippers and assorted crackers, if desired. Makes 3 1/2 cups.
Pound chicken breasts with wooden mallet until about 1/4-inch thick. Place ham and cheese on each. Tuck in sides and roll up as for jelly roll. Skewer or tie securely. Sprinkle with salt and pepper. Brown in butter. Remove from skillet. Place in shallow baking pan. Combine soup with wine and mushrooms. Pour over chicken. Bake at 350° for 1 hour. Makes 6 servings.
Combine shortening and 1 cup of sugar. Add eggs, flour, baking powder, salt, milk and lemon peel. Place in greased and floured pan; bake for 1 hour at 350°.
Mix cake by box directions. Bake and let cool. Cut and crumble 1/2 in bottom of punch bowl. Mix pudding and pour 1/2 on crumbled cake. Mix glaze with strawberries and pour half in punch bowl. Put half of the Cool Whip in bowl. Repeat layering with remaining ingredients, ending with Cool Whip on top. Sprinkle pecans on top. You can also put some whole strawberries on top. This cake goes a long way.
Mix all ingredients. Put turkey or chicken in marinade. Put in fridge for at least 12 hours. Take meat out and fry until done in frypan.
Combine the corn, eggs, flour and nutmeg in a bowl and mix well. Drop by tablespoonfuls into hot vegetable oil in a skillet. Fry until golden brown on both sides. Drain on paper towels.
Cook butter, marshmallows and vanilla until melted. Remove from heat and add remaining ingredients. Press into greased cookie sheet. Cool and enjoy.
Combine cream cheese and marshmallow cream. Serve with fresh fruit: bananas, grapes, melons, strawberries, peaches, nectarines, plums, etc.
Boil sugar and milk together in a saucepan, stirring constantly with a	wooden	spoon until it is on "soft ball" stage on the candy thermometer. (Or, when a drop of mixture is placed in cup of cold water, it forms a ball.)
Fry hamburger and onion until meat is brown; drain off fat. Add water, undrained tomatoes, undrained beans, tomato sauce and taco seasoning. Simmer, covered, for 15 minutes. Ladle into 6 bowls and pass cheese, chips and sour cream to top each serving.
Mix butter with 1/2 cup sugar; add graham cracker crumbs. Press in bottom of 11 x 8-inch pan. Set aside. Beat 1/2 cup sugar, cream cheese, 2 eggs and 1 teaspoon vanilla. Should be runny. Pour over graham cracker crumbs. Bake at 350° for 15 to 20 minutes. Cool completely. Top with pie filling. Spread Cool Whip over top and sprinkle with graham cracker crumbs.
Mix dry ingredients and then add milk, butter and eggs. Cook over medium heat until mixture thickens. Use any plain pastry recipe for crust. Pour mixture into pastry shell. Put meringue on top and bake in oven at 350° for 15 to 20 minutes. Can use coconut or pineapple instead of chocolate.
Dissolve yeast in warm water. Mix together in a large bowl with other ingredients. Store in airtight bowl in refrigerator. When ready to bake, use greased muffin tins. Bake at 425° for 20 minutes. Dough will keep well for about 1 week.
Mix and bake cake according to directions. Drain off 1/2 cup pineapple juice. Add sugar to pineapple. Boil 6 minutes. Let cool, then spread over cake. Make instant pudding according to directions and beat in cream cheese until smooth. Spread over pineapple layer. Slice bananas over pudding layer, then spread Cool Whip on next. Top with nuts, cherries and coconut.
Layer a 9-inch pan with chips. Heat chilli and pour over corn chips. Then layer browned hamburger meat over chilli. Heat corn, then drain and pour over hamburger meat. Then sprinkle cheese on top and melt in oven.
Mix all ingredients. Pour into a 9 x 13-inch pan. Bake at 375° for 45 minutes. Keeps warm well or may be frozen and baked later.
Butter a 1-quart baking dish; set aside. Position rack in center of oven and preheat to 350°. Using food processor, slice squash thinly. Melt butter in large skillet over medium heat. Add shallots and saute until softened, about 5 minutes. Stir in squash; add salt, nutmeg and pepper to taste and cook 3 more minutes. Transfer to prepared dish. (Can be prepared ahead to this point; cover and chill.) Bake covered for 45 minutes. Add parsley and toss lightly. Adjust seasoning. Serves 4.
Cream margarine and sugar. Add eggs, one at a time, beating well after each. Add salt. Pour soda into mashed bananas and add to first mixture. Add vanilla, nuts and flour. Mix well. Bake in a well-greased and floured loaf pan at 350° for 1 hour.
For fresh herbs, use basil, tarragon, cilantro, thyme or oregano. Saute onion in	butter and oil until soft. Add broth, zucchini and herbs. Simmer, covered, for 10 minutes. Transfer to	blender in batches and puree. Season with pepper and garnish with lemon and/or dollop of yogurt. Can be served warm or chilled. Serves 6.
Season pork chops to taste. Brown in skillet. Add potatoes to pork chops. Mix soup and water and pour over pork chops. Cover and steam over medium heat for 1 hour.
Blend Crisco, sugar and brown sugar; add vanilla and eggs, one at a time. Sift together and add a little at a time, the flour, salt and soda. Add and fold in oatmeal, chocolate bits and nuts. Heat oven to 350°. Roll into small balls and cook until golden brown, about 10 minutes.
Put pastry in tart pans. Mix remaining ingredients and pour into shells. Bake at 325° for 40 minutes, until filling is set and golden brown.
Place hamburgers in casserole dish. Cover with broccoli, then the melted cheese. Crush the crackers and mix with the melted butter. Place this on top of casserole. Bake at 350° for 45 minutes.
Simmer the acini de pepe in boiling water 10 to 12 minutes and rinse after draining. Drain the pineapple and mandarin orange juice to make 1 1/2 cups liquid. Cook flour, sugar and eggs in the 1 1/2 cups juice until thickened. Now combine the drained acini de pepe with the thickened mixture, the mandarin oranges, the pineapple, the lemon juice, Cool Whip and marshmallows. Mix and eat!
Add boiling water to first four ingredients. Cool to lukewarm. Add yeast which has been dissolved in 1/2 cup water. Add flour to make a soft dough. Cover and let rise until little more than double in size. Form into 2 loaves; let rise again. Bake in a 375° oven for 35 minutes.
Mix the first 3 ingredients together; cook over medium heat (stirring constantly), until mixture thickens. Pour into a 9-inch baked pie shell; top with meringue.
Mix first four ingredients together. Bring to boil. Boil for 5 minutes. Do not stir! Remove from heat; stir in peanut butter, vanilla and oats, then coconut. Pour into 9 x 13-inch pan. Cool. Enjoy!
Preheat oven to 350°. Grease and flour 9 x 13-inch pan.
Mix well the mushrooms, cheese, celery, onion, salt and pepper, bread crumbs, 2 tablespoons wine and 1 tablespoon melted butter. In a shallow 8 x 18-inch baking dish, layer 1/2 the fillets. Cover with the vegetable mixture. Layer remaining fillets on top (crosswise from the bottom layer). Salt and pepper to taste and cover with foil. Bake at 350° for 20 minutes or until fish is done. Mix remaining wine with undiluted soup and heat. Reserve 1/3 cup of this sauce and toss with the remainder of the noodles. Serve with fish dish. Cut into squares.
Mix meat, eggs, seasoning and crumbs. Roll into balls. Fry until brown. Make sauce of jelly and chili sauce. Simmer meatballs in sauce.
Preheat oven to 350°. Stir milk into melted cheese spread. Stir in beef, vegetables, potatoes, 1/2 can French fried onions and the seasonings. Bake in a glass 9 x 13-inch pan, covered, for 1/2 hour. Top with Cheddar cheese; sprinkle on onions. Bake, uncovered, until golden brown, about 3 minutes.
Melt butter in a saucepan. Add onions and saute until clear. Add garlic, lemon/lime juice, mustard, salt and pepper.
Combine all ingredients and form into balls the size of half dollars. Bake at 350° for 8 to 10 minutes.
Mix well with fork or spoon. Chill and serve with any fruit chunks, grapes, bananas, apples, pineapple, etc.
Mix lightly. Pour in a 9 x 13-inch pan. Bake at 350° for 45 minutes. May take a little longer. Serve right away.
Brown hamburger; drain. Add soups, vegetables and 3/4 cup chow mein noodles. Mix well. Pour into 1 1/2-quart casserole or 9-inch square pan. Top with chow mein noodles. Bake at 400° (uncovered) for 10 minutes.
Brown hamburger and onion in skillet; add celery and 1 cup water. Simmer until celery is tender. Blend cornstarch and remaining water. Cook until thick. Add salt, pepper and soy sauce. Stir into beef mixture; add bean sprouts and steam slowly about 30 minutes. Serve over noodles. Yields 8 servings.
Remove all seeds from peppers and grind well in a blender (or chop finely by hand). Bring sugar, vinegar and ground peppers to a hard boil. Remove from heat. Add Certo and let stand 5 minutes. Skim off top foam. Add red or green food coloring if desired. Pour into sterile jars and seal with hot wax. Makes 18 (2-ounce) jars.
Grind Oreos in food processor or blender. Mix pudding mix and milk (until pudding is thick) with mixer. Set aside. Mix Cool Whip, cream cheese, powdered sugar and butter. Fold pudding mixture in with Cool Whip mixture (do not mix). Then, in large bowl or flower pot, layer Oreos and batter, beginning and ending with Oreos. The more layers, the better.
Whip cream cheese until fluffy. Gradually add milk. Add lemon juice and vanilla. Pour into crust and chill 2 to 3 hours. Top with cherry pie filling. Serves 6 to 8.
Melt margarine in medium saucepan over low heat. Stir in sour cream and flour. Fill ungreased muffin pans 2/3 full. Preheat oven to 375°. Bake 30 to 35 minutes. Makes 10 muffins.
Place chicken in bottom of casserole dish. Add sliced boiled eggs over this. Mix chicken broth, chicken soup and Veg-All (drained) and pour over chicken. Melt butter and mix flour and milk. Pour over chicken and vegetable mixture. Bake at 375° until crust is brown. Batter will form its own crust.
Slice one roll of cookies 1/8-inch thick. Layer over bottom of 9 x 13-inch pan. Mix well cream cheese, sugar, eggs and vanilla (set cream cheese at room temperature for 1 hour). Spread mixture over bottom layer of cookies. Slice second roll of cookies and place on top. Bake at 350° for 40 to 45 minutes. Cool first, then cut in 1-inch squares.
Heat oven to 350°. Combine all ingredients lightly, but well. Shape into a loaf. Put in a shallow baking pan. Bake 1 hour and 15 minutes. Allow loaf to stand about 5 or 10 minutes before cutting. Makes 6 to 8 servings.
Melt 2 sticks margarine and pour over first 6 ingredients. Mix by hand and shape into small balls. Melt 1/2 cake paraffin and 1 small package chocolate chips. Dip cookies into chocolate mixture. Refrigerate.
Mix sugar, shortening, molasses, salt, flour and hot water. Add white flour to mixture alternately with yeast water. Let dough raise. Knead down. Raise again; put into pans (will make a couple of large and 3 medium loaves). Raise. Bake 1 hour at 350°. This is a very sticky, heavy dough and will stick to your hands. It will take longer than most bread doughs to raise (probably at least 2 hours in between each raising). It should crack and snap when you knead.
Heat oven to 350°. Grease an 8-inch square pan. In saucepan, melt over low heat shortening; take from heat and stir in brown sugar. Set aside to cool. Into cooled sugar and shortening, stir egg; add and blend well flour, baking powder and salt. Stir in vanilla and nuts. Spread in pan. Bake 25 minutes, only until a toothpick stuck in center comes out clean. Do not overbake! Cool in pan and cut into squares. Makes 16 (2-inch) squares.
Bake cake according to package. Pour liqueur over after it is baked. Tear cake into small pieces or cut into small squares. Prepare pudding as directed. Put layer cake in large glass bowl or trifle bowl. Put a layer of pudding, layer of crushed Heath bars, layer of nuts and layer of Cool Whip. Continue layers until bowl is full, Cool Whip being the last layer. Drizzle with chocolate syrup. Refrigerate overnight or at least 4 hours. Makes 2 big bowls of dessert.
Form into balls. Place in a long cake pan and bake for 15 to 20 minutes at 350° to brown slightly. Remove from oven and turn meatballs in the pan. Return to the oven for another 15 to 20 minutes. Drain off hot grease. Makes about 40 meatballs.
Sift together the first 5 ingredients. Add milk, salad oil and vanilla; mix until smooth. Stir in nuts. Pour into a greased 8 x 8 x 2-inch pan.
Add all ingredients and stir well. Refrigerate overnight for best flavor. Stir again before serving.
Pierce box of broccoli with fork. Place on a paper towel. Cook, uncovered, in microwave oven for 5 minutes at High setting. Drain well. Combine drained broccoli, soup, milk and Worcestershire sauce in a 2-quart glass casserole. Cover with an all-glass lid or plastic wrap. Set aside. Reserve onions. Microwave on High for 5 to 10 minutes, until hot. Garnish with onions. Serve.
Cream first four ingredients	together. Add	rest of ingredients. Mix well. Form into balls the size of walnuts. Drop on greased cookie sheet. Bake in 375° oven for 10 to 12 minutes, until edges are slightly browned. Dust with confectioners sugar when cool.
Mix ingredients well; drop by spoonfuls on ungreased sheets. Bake at 375° approximately 10 minutes.
Combine egg whites and sugar and mix well. Stir in, one at a time, the other ingredients, except butter; mix well. Melt butter. Add batter to melted butter and beat well. Drop by spoonfuls onto a lightly greased baking sheet (compatible for microwave). Microwave at Full power for 3 minutes. Let stand 1 minute. Curl cookie while warm. The top of the cookie will be the outside; the under part will be folded inwards. (Can add a message when folding.)
Cream butter, cream cheese and sugar. Add flavoring. Add eggs, one at a time, mixing well after each one. Sift together baking powder, salt and flour. Pour dry mix into eggs. Use a well-greased and floured 10-inch tube pan. Bake for 90 minutes at 325°, start in cold oven.
Melt butter over low heat in pan. Add sugar and stir until melted. Add water and syrup. Continue cooking over low heat until syrup dropped in cold water is brittle (320°). Don't overcook. Remove from heat. Pour on greased platter. This should be thin. Cool until hardened; melt chocolate over hot water. Spread on crunch. Sprinkle nuts over the top and pat in. Break into pieces.
Mix ingredients. Shape into 1-inch balls. Bake at 350° until brown, approximately 20 minutes.
Blend flour and sugar, add mustard and mix. Then add eggs and mix. Then add vinegar. Cook these ingredients until thick over low heat. Remove from heat and add mayonnaise. Mix until smooth. May add more mayonnaise if necessary.
Cream the sugars and Crisco until well creamed. Add eggs and vanilla and beat well, then add flour, soda, salt, oatmeal and chopped nuts. Mix well. Drop by teaspoons on greased cookie sheet. Bake 10 minutes at 350°.
Peel and slice eggplant. Spread both sides with mayo. Dip in cornflake crumbs or cracker crumbs.
In a medium bowl, combine oats and milk. Set aside until milk is absorbed. In a medium bowl mix flour, sugar, baking powder, soda and salt, nutmeg and cinnamon. Add margarine, egg and bananas to the oat mixture. Mix well then add dry ingredients and stir until moistened. Fill muffin tins 2/3 full. You can grease and flour your muffin tins or use cupcake liners.
Place 1 slice of Prosciutto and one slice of tomato on each piece of bread. Top with a slice of the cheese and a sprinkle of the parsley. Place on a cookie sheet and broil until cheese is melted and lightly browned.
Mix thoroughly and shape into a ball. Cover ball with dried parsley. Serve with crackers.
Heat oven to 350°. Mix butter, sugar, egg yolk and vanilla. Blend together flour and salt; stir in mixture.
Beat well the eggs. Add sugar and shortening. Stir in milk. Add flour and vanilla. Mix well. Chill dough for 2 hours. Heat fat in deep pot. Roll out and cut out doughnuts with doughnut cutter. Fry until golden brown in hot 370 to 380 degree oil. Drain. Sprinkle with powdered sugar.
Mix beef, bread crumbs, onion, green pepper, seasonings and 1/2 can Hunt's tomato sauce. Spread in greased 9-inch pie pan, pushing mixture in sides of pan to form an edge. Mix rice, cheese and remaining sauce. Place in meat shell.
Mix beef, sausage, Wheaties, onions and eggs thoroughly. Sprinkle Worcestershire sauce into mixture generously. Place in loaf pan and spread catsup over the top. Bake at 350° for about 1 1/2 hours.
Cut steak into strips. Mix all other ingredients in large bowl (except egg). Beat egg in separate bowl. Dip steak in egg, then in flour and spices.
Beat egg white until fluffy. Stir in sugar, milk and vanilla. Keep mixture cold while you hustle out and scoop up the whitest, fluffiest snow you can find. Gently stir snow into flavoring and serve at once. Makes about 4 servings.
Place chicken in casserole dish, salt and pepper. Mix soup and milk, pour over chicken. Bake at 350° covered for 1 hour, uncovered for 5 to 10 minutes. Serve with mashed potatoes and vegetable.
Mix dressing, onion soup mix and preserves in a blender or food processor. Sprinkle chicken with garlic powder or salt. Pour dressing mix over chicken. Bake at 350 degrees for one hour. Cover the first half of baking.
In a large bowl combine butter, margarine, vanilla and salt on low speed of mixer about 1 minute. Blend well. Add flour and lightly spoon flour into measuring cup level. Gradually add flour at low speed until just combined. Stir in chopped nuts.
Cut bacon into 1 1/2-inch pieces and fry. Drain 1/2 of the grease. Drain beans and add with brown sugar to bacon and grease. Cook for 1/2 hour until thick. Serves 6.
Brown hamburger meat until done; drain grease. Add chili seasoning, then stir. Add remaining ingredients; stir well. Let simmer for about 30 minutes.
Combine soup, milk, noodles, peas, pimento and chicken in a 2-quart casserole. Cover and bake at 400° for 25 minutes.
In a blender, place juice from lemons (with pulp), water and ice. Blend on high speed until ice is crushed. Add sugar until it suits your taste. A great summer thirst quencher!