HumbleIntelligence/food-ner-1-Million huggingface dataset:
In heavy saucepan, combine sugar and milk. Bring to a boil, stirring, until sugar is dissolved. Remove from heat. Let stand until cool. Combine milk mixture, coffee, vanilla and 1 cup whipping cream. Pour mixture into loaf pan. Freeze until slush, about 1 to 2 hours. Beat cream until stiff. Stir slush mixture. Spoon into dessert dishes. Top with whipped cream. Makes 12 (1/2 cup) servings.
Mix all ingredients. Roll thin and cut into small squares. Let dry 1 or 2 hours. Drop in boiling broth. Cover and simmer 30 minutes. Do not remove lid during cooking.
In an iron skillet, cook sugar, water and Karo syrup until it strings from spoon. Add margarine, vanilla and peanuts. Cook until the peanuts are done. Add soda; mix and pour into a buttered cookie sheet.
Drain all fruits and put in salad dish. Mix in marshmallows and coconut. Save small amount of coconut to put on top. Mix everything with sour cream. Sprinkle with remaining coconut.
Mix together all ingredients except 1/4 cup cracker crumbs. Put in greased casserole (I use Pam to grease). Cover with 1/4 cup cracker crumbs. Dot with oleo and cook at 350° until brown, about 20 to 30 minutes.
Prepare boxed macaroni according to package directions, including adding the cheese. Combine chopped ham. Add 1/2 cup water. Let simmer for 10 minutes. Add sweet peas; simmer 10 more minutes. Serves 4.
Brown ground meat. Remove from pan and use small amount of fat to brown onions and bell pepper. Add mushroom gravy, 1 can water and ground meat. Let cook for about 20 minutes. Add to cooked rice; serve warm.
Brown garlic in oil; add rest of ingredients except pasta and Italian cheese. Simmer after it comes to a boil for 1 hour. Cook ziti or spaghetti and put sauce on top with Italian cheese.
Sift flour, baking powder, soda, salt and cinnamon together. Mix oatmeal, buttermilk and brown sugar together. Let stand 10 minutes. Add eggs and oil. Beat well. Add dry ingredients to oatmeal mixture just to moisten. Bake at 375° for 25 minutes. Makes 10 muffins.
Preheat oven to 400°. In a greased 8 x 16-inch baking dish, combine bacon, chicken, vegetables, tomatoes and 1 cup cheese. Blend soup and milk. Pour over casserole and bake, covered, at 400° for 15 minutes. Meanwhile, combine biscuit mix, 2/3 cup milk and 1/2 can of French fried onions. Mix thoroughly. Drop by spoonfuls to form 6 biscuits around edge of casserole. Bake, uncovered, for 15 to 20 minutes or until biscuits are golden brown. Top with remaining cheese and onions and bake about 2 to 3 minutes or until onions are toasted.
Thaw the potatoes for 30 minutes. Mix with remaining ingredients except corn flakes. Place in a 9 x 13-inch casserole. Top with corn flakes and bake for 1 hour at 375°.
Melt butter in pan and add garlic salt. While hot, put into a deep bowl. In another bowl, mash the potato chips until very small pieces. Dip chicken in butter first and then roll in potato chips. Place in a shallow baking dish. Bake at 375° for 1 hour or until done.
Combine all ingredients. Bake at 375° for 30 to 35 minutes.
Mix chili sauce, brown sugar, vinegar and mustard together. Cut up ham into small pieces and add to sauce. Heat and serve hot on buns.
Tear up angel food cake into bite-size pieces. Mix with Cool Whip until cake is well coated. Put Thank You pie filling into jello mold or Bundt pan. Then put cake mixture on top of filling. Pack down lightly. Then freeze. About 1 hour before serving, take out of mold and put on plate with cherries on top. Serve slightly frozen.
Cream butter; gradually add sugar, creaming until light and fluffy. Beat for 10 minutes on electric mixer or longer by hand. Sift flour with baking powder and salt. Add eggs, one at a time to creamed mixture, beating well after each addition. Add flour mixture alternately with milk and flavorings, beating after each addition until smooth. Pour batter into 3 greased and floured pans. Use 9-inch layer pans. Bake at 350° for 25 to 30 minutes.
Dissolve yeast in warm water. Add remaining ingredients as listed. Grease muffin tins. Fill about half full with batter. Bake in a 425° oven for about 20 minutes. (Can be put in refrigerator and used as needed. Dough keeps well.)
Mix ingredients together. Put in buttered casserole dish. Bake at 400° for about 45 minutes.
Rinse and dry potatoes. Prick once with fork. Arrange in a circle on paper towels in microwave. Cook on High 12 to 14 minutes, rearranging once. Let potatoes cool to touch. Slice away top of each potato and carefully scoop out pulp, leaving shells whole. Mash pulp. Place margarine in bowl and cook on High 30 to 45 seconds until melted. Combine margarine, mashed potato, ham, cheese, sour cream, salt and pepper. Mix well and stuff into potato shells. Microwave on High 5 to 6 minutes until heated through, giving dish one-half turn during cooking time.
Cream sugar and shortening together well. Set aside. Sift together spices, salt and 7 cups of the flour. Dissolve baking soda in boiling water. Add water mixture alternately with flour mixture to the sugar and molasses and combine well. Dough will be thick. Turn onto a floured board and knead in more flour if dough is sticky. Roll dough to 1/4-inch thickness and cut into rounds or desired shapes. Bake in a 375° oven on greased cookie sheets for 9 to 10 minutes. Makes 6 or 7 dozen cookies, depending on size of cookie cutter.
Grease 12 muffin pan cups. Cook broccoli as directed on package and drain. Pat dry with paper towels. Mix baking mix and water until soft dough forms. Beat vigorously 20 strokes. Drop dough by spoonful into muffin cups.
Spread in baking pan (13 x 9-inch) the washed rice. On this, lay the chicken pieces. Over this, pour the cream of celery and mushroom soups. Spread over this the dry onion soup mix. Pour over the top of this the white wine. Seal pan tightly with double thickness of aluminum foil. Bake for 2 hours at 350°.
Preheat oven to 350 degrees. Mix all ingredients together. Roll into small balls. Place cookies on a cookie sheet and bake nine minutes.
In 2-quart casserole, combine vegetables with water. Cook according to package microwave directions. Stir in the milk, bouillon granules, dry mustard, oregano and Worcestershire sauce. Cook, uncovered, for 3 to 5 minutes.
Mix rice with 2 cups of the milk in top of double boiler; cook over hot water until tender. Add raisins and butter. Combine eggs, sugar, vanilla, salt and remaining milk. Stir into rice mixture. Pour into greased 1 1/2-quart casserole. Bake at 350° for 30 minutes.
Combine apples and grapes in bowl. Top with lemon juice. In microwavable bowl, heat honey and jam 1 minute on High. Pour over fruit; add cinnamon and toss. Refrigerate. Serve plain or top with whipped cream or yogurt.
Drain pineapple; reserve 1 tablespoon syrup. Drain oranges. Combine all ingredients except pecans with the 1 tablespoon reserved syrup. Cover and chill 2 hours. Sprinkle with pecans and serve.
Mix onion with hamburger meat. Shape into balls. Fry them in frypan. Drain off excess grease. Mix cheese soup with water. Pour into baking dish and place the meatballs in mixture. Bake at 350° for about 30 minutes.
Whip cream cheese and sugar until fluffy. Add strawberries, pineapple, bananas and pecans. Pour into bowl or rectangular dish. Top with whipped topping. Refrigerate until ready to serve.
Cream butter and sugar; add beaten egg yolks, then sifted flour with dry ingredients. Add vanilla and lemon juice. Dredge chopped pineapple (not in small pieces) and cherries (cut up in large pieces, if cut at all). Add with nuts. Lastly, add beaten egg whites. Put in normally large tube pan (greased, waxed paper in bottom). Bake 3 hours at 250°. Freezes well.
Prepare your favorite meatloaf. Instead of making into a loaf, spread out meatloaf mixture onto a piece of wax paper so that it will form into a flat 1 inch high rectangle. Spread tomato sauce on the surface of rectangle as if you were frosting it. Next sprinkle cheese on top of sauce, then chopped green peppers. Roll meatloaf into a roll (like a jelly roll), seal the edges and place in a regular loaf pan. Bake at 350° until done. This recipe (sauce & cheese) will make enough for a standard loaf pan. If your recipe is larger, than double the sauce & cheese. When baking, you may have to drain more liquid.
Cook rice until very soft (at least twice as long as customary). Drain and mash with a fork. Melt butter in a large saucepan. Stir in molasses, sugar, eggs, salt, vanilla and rice; pour into pie shell. Sprinkle pecans evenly over the top. Bake in a moderate oven (375°) for 50 minutes. Cool before serving. Makes one 9-inch pie.
Wash cucumbers and put in stone jar. Make brine of coarse salt and 1 gallon water. Heat until salt has dissolved; do not boil. Weight down with plate. Leave 2 weeks. Skim if needed. Drain and wash. Slice or chunk as desired and cover with cold water to which powdered alum has been added. Let stand 24 hours. Drain and wash. Make syrup of vinegar, sugar, cinnamon and cloves. Put in bag. Bring syrup to boil. Pour over cucumbers. Heat syrup for 4 days. On the 4th day, put pickles in cans and seal.
Take jello and mix with boiling water; add frozen strawberries. Stir until berries and jello are thick. Add pineapple, then bananas. Put half of mixture in pan and spread sour cream over after jelled. Then add other half.
Combine vinegar, water, onion and seasonings; bring to boil. Place meat in large bowl; pour hot mixture over meat. Cover bowl and marinate for 2 to 4 days (depending on the sourness desired). Put in refrigerator, turning several times. Remove meat; strain and save sauce. Rub well with seasoned flour; brown on all sides in shortening. Add marinade liquid to depth of 1/2-inch. Bring to boiling point; reduce heat and simmer 2 to 3 hours. Take all leftover liquid, restrain and take 1 cup or more crushed ginger snaps and add to liquid. Stir until thickened. You may need to add more water. Should make about 2 cups of gravy. Serve with mashed potatoes, red cabbage and biscuits. You can add biscuit mix into gravy to make dumplings.
Cream sugar and Crisco; add pumpkin and 1 egg. Combine flour, soda, cinnamon and salt. Mix into creamed mixture. Stir in butterscotch bits, nuts and raisins. Spoon onto ungreased cookie sheets. Bake at 375° for 10 to 12 minutes.
Cook noodles; brown hamburg. Combine all ingredients together, except cheese, and pour into casserole. Sprinkle with cheese. Cover and bake at 350° for 60 minutes.
Preheat oven to 375°. Mix together shortening, 1 1/2 cups sugar and eggs. Add flour and cream of tartar. Chill for 1 hour. Roll into balls. Dip the balls into a mixture of cinnamon and 2 tablespoons sugar. Place on cookie sheet and bake for 8 to 10 minutes, until lightly browned.
Pick shells out of crab meat. Toss bread crumbs gently into crab meat. Mix rest of ingredients and gently mix into crab meat mixture. Form into 6 cakes. Roll each cake into cracker crumbs. Refrigerate for 1 hour (if there is time). Deep fry at 350° until golden brown (2 to 3 minutes).
Mix jello (dry) and pineapple with juice in a pot and bring to a boil. Set this pot in cool water until mixture is cool. Add the remaining ingredients and mix well. Place in a jello mold and chill until set. Can be frozen ahead of time, then thawed.
Smoke pork steaks with indirect heat hickory smoke for 6 to 8 hours. Put 1/2-inch barbecue sauce on the bottom of a roasting pan. Put a couple of steaks on the sauce in the pan. Pour a little sauce on top, then add more steaks. Add more sauce and more steaks on top of that. When all of your pork is in the roaster, pour the rest of the sauce over the meat until the pan is about 2/3 full. Cover the pan, then bake at 300° for 3 hours. Sear steak on barbecue for just a minute or two on each side. Be careful! The meat is so tender it can fall through the grill. If the meat is too tender, just skip the searing.
Combine sugar, flour, cornmeal and salt; mix well. Add butter and milk, mixing well. Add lemon juice, lemon rind and eggs; beat well. Broil unbaked pie shell 1 minute. Remove from oven and pour in filling. Bake at 350° for 30 to 35 minutes or until slightly firm in the center.
Boil chicken and take off bone; put chicken in baking dish and cover with chips. Put chicken soup, mushroom soup, cheese and milk in pot and heat on low fire until all is melted, then pour over chicken and chips and bake at 350° for 15 minutes or until well heated and brown on top. (You can also layer in deep pan if you make for a large crowd; just double recipe.)
Place rice in a 9 x 13-inch casserole dish. Arrange pork chops on top of rice and sprinkle dry Lipton onion soup on top of chops. Add 3 cups water on top of this. Bake for 1 hour in a 350° oven.
Boil noodles in salted water. While noodles are boiling, melt margarine in small pan over low to medium heat. When margarine is completely melted, add whipping cream, nutmeg and black pepper. Bring mixture to low boil. Drain noodles and add sauce mixture. Add Parmesan cheese. Mix thoroughly and serve.
Cut chicken wings in half (at joint) and discard wing tips. Sprinkle with salt and pepper. Fry wings (6 to 8 at a time) in hot peanut oil (375°) for 10 minutes or until golden brown. Drain well on paper towels.
Combine sugar and flour and add 1/2 cup of milk. Add slightly beaten egg yolks and rest of milk. Cook over medium heat until thick. Stir and cook slowly and mix well so it will not be lumpy. Remove from heat and add butter, coconut and vanilla. Pour into 9-inch baked pie shell and top with meringue.
You will need two medium 8 1/2 x 4 1/2 loaf baking pans, greased or Teflon. Reduce heat 25° if glass pans are used.
In a sauce pan put margarine, sugar, milk and cocoa. Bring to boil and boil for 1 minutes. Take off stove. Add oatmeal, peanut butter and vanilla. Stir until well blended. Drop on cookie sheet or wax paper.
Line bottom of an 8 x 6 x 2-inch glass or metal baking dish with 3 honey graham crackers. In medium saucepan, combine milk and pudding mix. Cook over low heat until mixture comes to a full boil. Cool 5 minutes. Spread half of the pudding over crackers; top with second layer of crackers. Place candy bars on crackers. Spread remaining pudding over candy bars; top with third layer of crackers. Sprinkle with marshmallows; broil until golden brown, about 2 to 4 minutes. Serve warm or chill in refrigerator.
Combine all ingredients in a blender until smooth. Store in refrigerator. Keeps 1 month if it lasts that long.
Beat eggs, sugar, salt and add melted butter along with tap water. In separate bowl, mix 1 package yeast with 2 cups flour. Add to liquid and beat with mixer until stiff. Add remaining 2 1/2 cups flour. Place in greased bowl and cover top with oil or thin film of butter. Cover tightly and refrigerate overnight. When ready for use, divide into 3 parts; cut into circle. Brush with melted butter and cut into 12 wedges. Roll each wedge, starting with wide side. Let rise on greased cookie sheet for 4 hours. Bake at 375° until brown. Yield: 3 dozen.
Sprinkle soup mix over bottom of buttered 9 x 13-inch baking dish. Sprinkle rice evenly over dry soup mix. Place chicken on top. Dilute mushroom soup with water or chicken broth and pour over chicken. Dot with butter and bake, uncovered, in preheated oven for 1 hour at 325°.
Cream shortening and sugar. Measure and sift all dry ingredients; mix alternately with shortening and sugar and the first 3/4 cup of milk. When this is blended, add vanilla and remaining 1/4 cup milk. Beat egg whites until very stiff; add remaining 1/2 cup	of sugar and fold into batter. Bake as a layer cake	or a sheet cake. Bake at 350° for about 35 minutes. Cool and frost with your favorite frosting.
Cream butter and sugar thoroughly. This should be very fluffy for fine texture. Add the dry ingredients alternating with milk all but about 1/2 cup. Mix nuts in remaining dry ingredients and fold into batter. Add flavoring and fold in beaten egg whites. Generously grease and flour 2 (8 1/2-inch) cake pans. Bake at 350° for 30 to 40 minutes. Cool layers for 10 minutes. Remove from pan.
Boil chicken. Cook spaghetti in chicken broth. Saute green pepper, mushrooms, celery and onion. Add mushroom soup. Add Velveeta cheese and Colby cheese. Bake at 350° for 30 to 45 minutes, or until it bubbles.
Heat olive oil in a large Dutch oven; add pot roast and brown on all sides. Add tomato sauce, 1/2 cup wine, orange peel, cloves, cinnamon sticks and garlic. Cover and bake at 300° for 2 to 3 hours. Add remaining ingredients; cover and cook 1 hour longer or until meat is tender. Remove meat to a warm platter and let stand for 15 minutes before slicing. Skim grease from pan juices and serve as a sauce over meat slices.
Bake pie shells. Set aside. Separate eggs. Set whites aside. Put egg yolks, 1 cup milk, butter, sugar and vanilla in a saucepan and mix well. Cook on medium heat on top of stove. Bring to a boil. Mix flour and 1 cup milk and pour into mixture on stove. Cook until thick. Pour into pie shells.
Preheat oven to 350°. Mix margarine, sugar and vanilla together. Add potato chips and stir in flour. Form balls with mixture and place on ungreased cookie sheet. Press balls flat with the bottom of a glass dipped in sugar. Bake 16 to 18 minutes. Makes 2 dozen.
Boil squash for 10 minutes, then drain water. Mix other ingredients together. Add squash to mixture and bake in oven at 350° for 45 minutes to 1 hour. Sprinkle dressing on top.
Mix all fruit with can of peach pie filling. Coat well with filling. Yummy; keeps well for several days.
Cook broccoli until just tender. (I use microwave.) Arrange stalks in greased 8 x 12-inch baking dish. Place chopped cooked chicken on top of broccoli. Combine soup, mayonnaise, lemon juice and curry powder. Pour this over chicken. Sprinkle with cheese. Combine dressing with butter and sprinkle over all. Bake at 350° for 30 minutes.
Boil squash until tender; drain and mash. Mix with 1 1/2 cups of crumbs, onion, sugar, eggs, cheese, seasoning and 1/2 of melted oleo.
Fry some bacon in a skillet until brown, then add cut up squash. Add some water until skillet is half full. Then add minced onions and cover. Turn heat down low and simmer until squash is tender.
Mix in a 2 1/2-quart casserole dish and bake at 375° for 60 minutes. Stir 3 times during baking. Add about 1 tablespoon vanilla when cool.
Heat oven to 350°. In small mixer bowl, chill frosting mix (dry) and whipping cream 1 hour. Grease and flour jelly roll pan, 15 1/2 x 10 1/2 x 1-inch. Prepare cake mix as directed on package. Pour batter into pan. Bake 20 to 25 minutes. Cool 10 minutes; remove from pan and cool completely.
Mix well the flour, brown sugar and Crisco. Save half cup crumb mixture for top.
Cook bacon until crisp and drain. Saute onions in butter over medium heat until soft and translucent, stirring constantly. Beat eggs and combine with onions, sour cream, sweet cream, chives, salt and pepper. Preheat oven to 350°. Pour filling mixture into pie crust in pan. Crumble bacon on top. Bake for 35 to 40 minutes or until crust is golden brown and custard sets so that the tip of a knife inserted into it comes out clean. Serve hot or cold.
Combine all ingredients in a small bowl except chicken and olive oil. Dredge the chicken into the seasoning until well coated. Heat oil over medium heat. Cook chicken about 4 minutes per side or until lightly browned. Serve with mashed potatoes.
Cream butter in a large mixing bowl. Gradually add sugar, beating well. Add honey; beat well. Add eggs, one at a time, beating well after each addition.
Saute onion in 1 tablespoon of butter. Mix together 1/2 cup of the cheese, 4 tablespoons of the cracker crumbs, half and half cream, chilies, seasoning salt and corn. Turn into greased 1-quart baking dish. Melt remaining butter and mix together remaining cheese and cracker crumbs. Sprinkle on top of the corn mixture. Sprinkle with paprika. Bake at 375° for approximately 30 minutes.
Melt butter; saute onion. Add everything else. Put in casserole dish and cover. Bake at 350° for 1 hour.
Drain pineapple; set aside juice. Cut chicken breasts into chunks. Cook in butter. Add bouillon and carrots. Cover and cook until tender. Combine pineapple juice, brown sugar, cornstarch, vinegar and soy sauce. Add to chicken. Add vegetables; cook until tender. Serve over rice.
Mix cheese, butter, cream cheese, raisins and amaretto. Shape into ball and roll in nuts. Serve with assorted crackers.
Cream together the Crisco, white sugar and brown sugar. Add peanut butter, salt, flour, egg, milk and vanilla. Mix well. Roll into size of walnuts and flatten with fork dipped in flour. Bake at 425° for 7 or 8 minutes or until brown.
Combine crumbs and cheese. Brush chicken with salad dressing and coat with crumb mixture. Place in casserole dish and bake at 350° for 1 hour. Serves 4 to 6.
Cut tips off wings. Cut wings in half at joint. In a 13 x 9-inch microwave baking dish, blend remaining ingredients. Add wings and turn to coat. Microwave, uncovered, on High 20 minutes, turning and basting during cooking time. Microwaves vary so make certain chicken is cooked through. Sauce should be thick.
Mix dry ingredients in a medium saucepan. Add milk. Cook over medium heat stirring constantly until mixture boils. Boil one minute. Remove from heat and add butter and vanilla. Pour into pie shell. Place	plastic wrap directly on top. Chill. Remove plastic wrap and decorate with whipped cream.
Peel the lemon of the white pulp; cut up lemon minus the seeds and put all in blender container.
Cream sugar, cocoa, and margarine. Add eggs, one at a time and beat well. Add vanilla and mix well. Add flour, coconut, and nuts. Bake in a greased 9 X 13 pan for 40 minutes. Spread marshmallow creme on top.
Mix mayonnaise, vinegar, sugar and Eagle Brand milk together. Add to the other ingredients and refrigerate. Will keep several days.
Brown and cook the meat; add salt and pepper. Add the onions, celery and green pepper; cook all well into meat. Add the remaining ingredients. Combine all ingredients and place in casserole. Cover with buttered bread crumbs. Heat for 1 hour in slow oven. Serves 8 to 10.
In mixing bowl, stir together flour and salt. Cut in the shortening to the size of small peas. Stir in the cheese. Sprinkle 1 tablespoon of the water over the mixture; toss with a fork. Repeat until all is moistened. Form into a ball.
Blend Cool Whip and cream cheese in a deep bowl until smooth. Add juice of lemon and mix just until mixture starts to thicken. Spoon into pie crust and cover with topping. Chill approximately 1/2 hour.
Cream together shortening, brown sugar, white sugar, egg and sour cream. Sift together flour, baking soda, salt, cinnamon, nutmeg and cloves. Combine with dates, raisins, nuts or citron. Drop by spoonful on greased cookie sheet. Bake at 350° for 10 minutes.
Combine chilies, ginger, oil, garlic, onions, salt, pepper, lemon juice, 1 cup water and oil; mix well. Place chicken pieces in mix and marinate at room temperature for 3 hours. Remove chicken and pat dry. Strain and reserve liquid and any solids. Brown chicken in remaining oil; add more oil if needed. Add solids from marinade and cook until onions are soft but not brown. Return chicken to pan and add 1/2 cup of the marinade and 1 cup water. Simmer 1/2 hour to 45 minutes. Serve with saffron rice.
Blend well salt, curry powder, mustard, honey and margarine. Use mixture to coat chicken. Chicken can be skinned if you wish. Place chicken in roasting pan and bake at 375° for 1 hour. Baste with pan drippings.
Mix margarine with beaten egg; add vanilla. Add dry ingredients, using fork. Mix well, but leave crumbly. Divide batter into 2 portions. Using a 9 x 12-inch pan, place half of the batter on the bottom; spread evenly. Pour fruit filling over batter. Spread remaining batter on top. Sprinkle top of batter with a mixture of the brown sugar, cinnamon and nuts. Bake for 35 to 45 minutes at 350°. Serves 8 to 10.
Prepare macaroni and cheese as directed. Prepare soup with 1/2 can of water and 1/2 can of milk. Mix first 5 ingredients. Place in 2-quart casserole dish. Sprinkle cheese on top of mix. Bake at 350° for 30 minutes.