HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine sugar, salt, water and Karo syrup in large saucepan. Bring to a boil, stirring constantly, until sugar is dissolved. Cook mixture until it spins a thread a foot long. Beat egg whites until stiff, pour cooked mixture slowly over egg whites, beating constantly. Add vanilla, beat until mixture loses its gloss. Drop onto waxed paper by teaspoons. You may add nuts. Also use this recipe for icing.
Mix cake mix only. Pour 1/2 into 13 x 9 x 2-inch cake pan. Bake about 15 minutes until top begins to bake. Melt margarine, caramels and Eagle Brand together. Blend well. Pour caramel mixture over hot cake. Sprinkle with nuts and chips. Pour rest of cake batter on top. (Nuts if desired.) Finish baking as directed on cake mix. Refrigerate.
Pour milk into blender. Add pudding mix and ice cream. Cover. Blend at high speed for 30 seconds or until smooth. Pour into glasses. Serve immediately. Mixture thickens as it stands. Makes about 4 to 6 servings.
Chop cabbage and boil until tender. Brown hamburger, sausage, onions, garlic and pepper. Drain cabbage; add meat and tomatoes. Cook. Served best with Mexican cornbread.
In large bowl, beat eggs until stiff; beat in sugar and vanilla. In a smaller bowl, chop nuts; crush crackers and add baking powder. Stir well. Fold nut mixture into egg white mixture. Bake at 350° in a greased pie pan for about 20 minutes.
Cook eggplant 5 to 10 minutes or until tender, drain off water. Mix all ingredients together with eggplant. Pour into greased one-quart casserole dish or baking pan. Bake at 425° approximately 30 minutes. Cut cheese while eggplant is cooking and put a little grease on top of casserole before baking. If larger portion is desired, double recipe.
Combine flour, sugar, baking powder and salt. Set aside. In a large bowl, combine bran cereal and milk. Let stand about 5 minutes or until cereal softens. Add egg and oil. Beat well. Add flour mixture, stirring only until flour is moistened and combined. Gently fold blueberries into mixture, taking care not to crush berries. Pour into muffin tins lined with muffin papers. Bake in 400° oven 15 to 20 minutes. Serve warm with butter and honey.
Cook beef until tender. Add chopped cabbage and onion. Season to taste with salt and pepper. Simmer until cabbage and onion are done.
Brown pork chops in fat. Sprinkle with salt. Peel potatoes and halve. Rub with lemon juice and place on pork chops. Press 1 clove into each prune. Arrange prunes and pineapple on potatoes. Add pineapple juice; cover and cook on high until steaming. Turn to low for 45 minutes.
Cook broccoli according to directions; drain well. Mix together sour cream, mayonnaise, grated cheese, lemon juice, pimento and mushroom soup. Pour over broccoli. Roll crackers into melted butter. Cook casserole in a 350° oven until bubbly. Cover with buttered crumbs and cook about 10 minutes.
Brown beef in skillet. Drain. Add salt, beans, barbecue sauce, brown sugar and onions. Cook on stove until bubbly. Pour into casserole dish. Top with biscuits that were cut in half lengthwise. Top with grated cheese. Bake at 375° for 25 to 30 minutes.
Fry sausage out of casing. Cool sausage in strainer. Whip egg and mix with sausage and Mozzarella cheese. Roll dough out, wide as a piece of tinfoil, long as a cutting board. Put sausage and cheese mixture on dough. Sprinkle onion salt, garlic salt and lots of Parmesan cheese. Roll up and seal sides. Bake at 350° on greased cookie sheet. Bake 15 minutes at a time, until brown (at least 30 minutes).
Have ready in a bowl, peanut butter, cocoa, and oats and vanilla. Bring to a boil sugar, butter, and milk. Boil exactly one minute. Mix dry ingredients. Drop by spoon and let cool.
Mix all up, except cheese. Pour half of mixture in pan. Lay cheese on top. Pour rest of the mixture on top of cheese. Bake at 350° for 45 minutes.
Press crescent rolls into a 15 x 10 x 1-inch baking sheet to form a crust. Bake at 350° for 12 to 15 minutes. Then combine the cream cheese, mayonnaise, basil leaves and garlic powder; spread thinly over cooled crust. (Cut into squares.)
Saute leeks and onion in butter; add water, potatoes, carrots and salt. Simmer for 15 minutes. Add rice and asparagus. Simmer for 25 minutes. Add spinach and simmer for 10 minutes. Stir in cream and bring almost to a boil. Flavor improves if made ahead of time. Heat to serve. Do not boil. Serves 8.
Mix all ingredients together in crock-pot or casserole dish. Put in oven, heated at 350°, and bake for 1 hour. Or, in crock-pot, cook on medium heat for 1 hour or until broccoli is tender.
Cook noodles; drain. Cook ground chuck. Chop onion; place in bowl and microwave with margarine. Butter casserole dish. Place noodles, onion and ground chuck in dish. Mix the 2 sauces together; pour half over beef. Over the top, spread the cheeses (that have been mixed). Place pepperoni on top. Bake at 400° for about 20 minutes.
Blend flour and sugar. Beat in eggs and add buttermilk, melted butter and vanilla. Mix well and pour into pie shells. Place pies on cookie sheet and bake at 350° for about 1 hour or until set and golden brown.
Mix all ingredients; beat egg slightly. Form in large ball. Let cool before using. This may	be divided and part used later; it freezes well. Use any kind of fruit. I cook my fruit and add a	little	cornstarch with sugar to thicken. Do not punch holes with fork.
Melt margarine over low heat. Add onion and cook until tender. Mix together broccoli, onions, soup, rice and cheese. Bake in greased casserole dish for 20 minutes in a 350° oven.
Mix apples, flour, sugar and spice together. Blend well. Pour into unbaked 9-inch pie shell. Add dots of margarine and milk over top, then cover with top crust.
Brown ground beef and set aside. Mix soups, sour cream and tomatoes. Set aside. Crush Doritos and put in casserole dish. Add 1 layer of beef, 1 layer of cheese and 1 layer of soup. Repeat, ending with Doritos. Heat at 350° until hot.
Cook ground beef and chopped onions in shortening until meat is white and onions are done. Add other ingredients and simmer for 30 minutes to 1 hour.
Cook ground beef, onion, garlic and green pepper over medium heat until beef is browned, stirring to crumble meat; drain. Add remaining ingredients and bring to a boil. Reduce heat; cover and simmer 30 minutes, stirring often.
Blend cheese until smooth, and mix in horseradish and 2 salts. Add dried beef, shape into ball, wrap in waxed paper and refrigerate overnight. When firm, reshape and roll into parsley. Cover and refrigerate.
Beat egg yolks with sugar. Add salt and milk. Stir in sifted flour (all at once) and beat until smooth and free from lumps. Add melted butter and egg whites that stand in peaks. Dip a tea towel in boiling water, then into cold water. Wring dry and place in a pan with edges of cloth hanging over the edge. Pour the dough into cloth and tie 1 1/2-inches above dough to allow expansion, be sure to tie firmly. Have a large kettle of rapidly boiling water ready. Gradually ease mehlbuttel into kettle and keep boiling constantly for 1 1/2 hours. Remove from water at once. Cut string and ease nice plump mehlbuttel onto a platter. Cut with heated knife. Serve with cooked ham and prune or raisin sauce. Flavor with a stick of cinnamon sugar and lemon juice. If you wish, a bit of wine may be added. Thicken the sauce with cornstarch.
Melt oleo in long pan. Mix all ingredients and pour into pan. Bake at 350° until brown.
Preheat oven to 400°. Mix dry ingredients together. Make a well in dry ingredients and add wet ingredients, apples and pecans. Mix just until moistened. Place in greased muffin pans. Bake about 20 minutes. Makes 8 jumbo muffins.
Brown sausage, green pepper and onions. Add tomatoes, sauce, garlic, sugar, salt and pepper. Simmer 1/2 hour. Add oregano. Simmer another 1/2 hour. Serve over rice or noodles.
Soak 8 cucumbers in 1 cup of pickling lime for 24 hours. Rinse and drain until water is clear, about 3 times. Into roasting pan, measure 9 cups vinegar and 9 cups sugar. Let dissolve. Add 2 tablespoons pickling spices in a cloth. Tie and put in mixture. Add 1 teaspoon salt. Cool until mixture boils for about 35 minutes. Turn out fire and let stand 24 hours. After the 24 hours, bring the mixture to boil. Have jars boiled and ready. Place in jars and seal. When cool, tighten lids. Now you have pickles. "Ummmm good." Store in cool dark place. I learned to make these pickles from Granny Hannah (Mrs. Mary Hannah).
Beat first 5 ingredients together. Spread in a 9 to 10-inch quiche or pie plate. Spread pizza sauce over the top. Sprinkle with pepperoni, chives and green pepper. Bake at 350° for 10 minutes. Top with Mozzarella cheese. Bake 5 minutes until cheese melts and mix is heated. Serve with nachos, veggies, etc.
In a skillet, brown hamburger; drain off fat and set aside. Cook bacon and crumble. In same skillet, using a little of the bacon drippings, saute onion until tender. In a crock-pot, mix all ingredients well. Cover and set on high until mixture is hot, then set on low and cook for 2 to 3 hours.
Saute mushrooms in 2 tablespoons butter. Arrange in baking dish the eggs, cooked peas and water chestnuts. Mix and beat gently the chicken soup, sour cream, milk, instant onion and sherry. Add pimientos. Season to taste and pour over ingredients in baking dish. Mix bread crumbs and melted butter and sprinkle on top. Bake at 375° for 20 minutes. Can make day before and refrigerate. Makes 8 servings.
Using a vegetable peeler, cut long thin strips or spirals of potato skin. Reserve potatoes for later use. Place potato skins in a bowl of ice water. Let stand 30 minutes. Drain well. Pat dry with paper towel. Using a deep fat fryer, electric frying pan, wok or heavy saucepan, pour oil to 3 inch depth. Heat to 390° (200°C). At this temperature, a 1-inch cube of bread will turn golden brown in 20 seconds. When oil is ready, drop in chilled potato skins, a few at a time. Fry until skins are golden brown and crisp, about 1 minute. Repeat with remaining potato skins. Drain well on paper towel. Sprinkle skins with salt or choice of seasoning. Serve immediately. Makes 6 to 8 appetizer servings.
Combine all the above ingredients. Mix Well. Refrigerate at least 1 hour. Serve chilled.
Drain peas and smash smooth. Place in a 1-quart bowl or microwavable dish and add remaining ingredients. Microwave on High for 4 minutes or until cheese is melted. Stir well and pour into a serving bowl. Serve with corn chips or raw vegetables.
Cook noodles according to package directions. Mix all other ingredients. Place in buttered casserole dish. Bake at 350° until hot all the way through.
Saute celery, green pepper and Worcestershire sauce in butter until vegetables are tender. Add mayonnaise. Pour lemon juice over shrimp and crabmeat. Add to first mixture. Put into greased casserole and top with crushed saltines and Parmesan cheese. Dot with butter. Bake 20 to 25 minutes at 350°. Serve with Waverly crackers. This recipe can be prepared ahead, frozen and baked prior to serving.
On large cookie sheet, spread tortilla chips to cover. Brown the ground meat and sprinkle over the chips. Mix the soup and picante sauce and pour over the ground meat. Cut the onion and cheese (in chunks). Sprinkle over the casserole. Put in medium oven until cheese melts and onion is done.
Chop vegetables (coarse). Sprinkle with salt. Let stand over night. Drain and rinse. Combine remaining ingredients. Pour over vegetable mixture. Heat to boil. Simmer 3 minutes. Fill hot sterilized jars and seal. Yield: about 8 pints.
Mix broccoli, onion and raisins in bowl. Mix the mayonnaise, sugar and vinegar well and pour over the broccoli mixture. Cover and marinate several hours or overnight. Before serving, add the bacon.
Mix first 4 ingredients; simmer. Mix remaining ingredients and add 1/2 of sauce mixture, mixing well. Shape into loaf; pour remaining half of sauce on top. Bake at 350° for 1 hour.
Cream together oleo, sugar and brown sugar. Add vanilla and eggs. Mix in soda, cream of tartar, flour and oatmeal.
Peel and devein shrimp. Rinse. Melt butter. Add oil, parsley, garlic, salt, pepper and lemon juice. Broil 4 to 5 inches from heat for 5 minutes. Then turn and broil 5 to 10 minutes on the other side.
Brown the garlic in the oleo or butter. Add the remaining ingredients. Cook about 20 minutes or until thick (like gravy). Stir some sauce through cooked fettucini (or linguine). Add remaining sauce and stir through noodles. Serves 4 to 6.
Heat oil in pot. Add garlic and cook until golden. Add remaining ingredients except cheese. Cover and simmer 40 to 50 minutes, stirring occasionally. Sprinkle with Parmesan cheese and serve.
Mix with hands in order given. Roll into little fingers. Bake on ungreased cookie sheet at 275° for 20 to 25 minutes or until brown. Roll in powdered sugar while warm.
On 100% power cook 5 to 7 minutes until crisp-tender the spinach, berries, turkey and asparagus (drain and cool). Mix dressing, orange peel and orange juice and pour over greens.
Combine dates, oleo and sugar. Cook at medium heat, stirring frequently until mixture blends into a paste. Pour over Rice Krispies and nuts. Mix well. Cool until you can handle. Roll into small balls with fingers, pressing well. Roll in powdered sugar and cool.
Cook ground beef in 5-quart kettle until it loses pink color but not brown. Drain off fat. Add the cabbage and water, green pepper, bouillon cubes, cayenne pepper and kidney beans. Cook for about 20 minutes. Then add tomato juice and cook 45 minutes. Add water if too thick.
Mix nonfat milk and vinegar and let stand until thickened. Sift together flour, sugar, baking powder, baking soda and salt into mixing bowl. Stir to blend. Lightly beat eggs and egg white. Add to flour mixture with bananas, pureed dates, soured milk, vanilla and nuts. Stir just until blended. Pour into a 12-cup Bundt pan sprayed with nonstick vegetable spray. Bake at 350° for 45 to 55 minutes or until cake tests done. Remove to wire rack to cool. If desired, sprinkle with powdered sugar and serve.
Brown hamburger; place in large pan hamburger, onion and celery. Add cabbage and tomato sauce; cook 10 minutes. Add rice, garlic salt, salt and pepper. Cook minutes. Quick way to make cabbage rolls.
Preheat oven to 350°. Grease cookie sheet. Cream butter and peanut butter together. Add sugars, then eggs and vanilla. Mix together baking soda and flour; mix all together. Put on cookie sheet. Press each one flat with back of a floured fork. Bake about 8 minutes.
In a large buttered pan, add a layer of dried beef (may be freshened if you wish) and boneless chicken breasts. Combine sour cream and mushroom soup. Pour over the chicken. Cover and bake at 275° for 3 hours.
Spread butter on 20-inch piece heavy-duty foil. Cut Swiss steak into serving pieces. Place on foil. Sprinkle with onion soup mix, mushrooms, green pepper, tomatoes, cayenne, salt and pepper. Mix juice, A.1. sauce and cornstarch. Pour over steak. Wrap foil over and double fold edges to seal. Place on baking pan. Bake 2 hours at 325°. Roll back foil. Let brown 10 to 15 minutes. Serves 4 to 6.
Cream the butter and sugar. Add salt, ginger, cinnamon and eggs. Stir in the potatoes and water. Bake in oven at 325° in a buttered dish for 45 minutes.
Mix well. Divide into four parts. Roll in wax paper. Place in refrigerator. Keeps well. Slice and bake at 350° in a preheated oven for 8 to 10 minutes.
In mixing bowl, combine dressing, mustard, dill weed, onions and celery. Add potatoes and toss lightly to mix. Serve at once or chill.
Beat whipped topping, lemonade concentrate and condensed milk in a large bowl. Pour into crust and chill one hour before serving.
Whip all ingredients except juice. Add juice while whipping until mixture is smooth and creamy.
Mix flour and sugar and cut in butter until mixture resembles fine crumbs. Stir in chopped nuts. In small bowl, beat eggs slightly; stir in milk and vanilla and stir into flour mixture just until flour is moistened. Gently stir in blueberries. Spoon batter evenly into greased and floured Bundt pan or two 9 x 5-inch loaf pans. Bake at 350° for about 1 hour and 20 minutes until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. (Cinnamon-sugar mixture may be sprinkled on top of mixture before baking.)
Beat cream cheese until fluffy; add sugar and vanilla. Beat in eggs one at a time. Blend in sour cream. Press graham cracker crust firmly to bottom of an 8-inch spring-form pan. Pour mixture into prepared pan. Bake in preheated oven at 350° for 60 to 70 minutes or until firm. Turn off oven and leave door ajar for 1 hour, leaving cake undisturbed until cool. Chill for 3 to 4 hours. Serve with your favorite toppings.
Chop green peppers and chili peppers in blender with a little of the vinegar. Boil sugar and vinegar 15 minutes; add color and Certo. Boil hard for 1 minute. Pack in small jars and seal. Serve on Ritz crackers, meat and etc.
In a saucepan, scald milk over low heat. Add marshmallows, stirring constantly. Cook until smooth. (Be careful not to burn.) Remove from heat. Put graham crackers into paper bag and crush with a rolling pin. Mix crumbs with fruit and nuts. Add marshmallow mixture; blend well. Line bowl with waxed paper. Pour cake mixture into bowl and press down firmly so that it takes the shape of the container. You may decorate with fruit and nuts on top if you like.
Mix together well the first 6 ingredients and add the remaining ingredients. Pour into a baking dish that has been sprayed with Pam. Bake at 350° for 45 minutes or until inserted knife comes out clean.
Put pie filling and pineapple in baking pan. Put dry cake mix over. Pour butter over cake mix. On top of this put pecans and coconut. Bake in oven at 325° for 45 minutes.
Wash kraut one can at a time. Chop onion and add to kraut. Put in a heavy pot and cover. Add water just to top off kraut and boil on medium heat for 4 to 5 hours. You may have to add more water while cooking. Cook down dry. Grate potatoes. When kraut is cooked dry, place potatoes on top of kraut. Fry bacon. Pour hot bacon grease over kraut and potatoes. Crumble bacon on top of kraut and potatoes and simmer for about 30 minutes. Delicious with dried beans and corn bread.
In a pan, stir chocolate and milk on low heat until chocolate melts. Remove the saucepan from heat. Add sugar and walnuts. Put the pan in refrigerator for 10 or 15 minutes. Cool. Roll into ball. Roll in coconut.
Prepare potatoes as directed on package except use 2-quart casserole and omit butter. Stir in broccoli and ham and bake uncovered at 400° for 45 to 50 minutes.
Mix the oleo and cream cheese. Add vanilla and almond flavorings. Add salt and powdered sugar. Mix.
Brown and drain ground beef. Add taco seasoning and amount of water directed on package and let cool. Prepare lettuce for salad. Add taco mixture, olives, cheese and Doritos. Mix well and add salad dressing.
Combine soup, milk, vegetables and olives in blender. Blend for 2 minutes. Add lemon juice and sour cream. Blend until smooth. Chill at least 4 hours before serving. Yield: 8 to 12 servings.
Sprinkle orange Jell-O over cottage cheese. Add drained oranges, pineapple and 2 heaping tablespoons of Cool Whip. Stir and refrigerate.
Put cornflakes in plastic bag and crush them with the rolling pin. Then dump them into a pie pan. Melt butter. Roll each piece of chicken into the butter. Then coat the piece in the cornflake crumbs. Place in a big enough pan (they shouldn't be touching each other), then sprinkle paprika and seasoned salt over. Bake in 400° oven for 45 minutes uncovered.
Wash vegetables and chop fine. Wash and soak wheat 10 to 12 minutes. Squeeze water from wheat and add to vegetables. Add olive oil, salt, pepper, lemon juice and tomatoes. Mix well.
Brown green onions and peppers in bacon grease. Drain juice from beans, except pork and beans. Mix all beans, onion, pepper, bacon, brown sugar and chili sauce. Bake in a 200° oven for 1 hour or longer, if desired. Can be cooked in crock-pot as well.
Pour soup into 2 individual casserole dishes. Divide water into both. Float on each 1/2 English muffin (toasted). Top with 1 slice Mozzarella cheese on each. Bake uncovered at 350° for 25 minutes. Lavishly sprinkle with grated Parmesan cheese. Serve immediately.
In a large bowl, melt oleo. Add salt, pepper, onion, soup, sour cream and cheese. Add hash browns; mix gently but well. Place in large casserole.
Place pear halves in a single layer on a platter of your favorite greens (lettuce, baby spinach, etc.). Put a dollop of Miracle Whip in the center of each pear half. Sprinkle generously with the two cheeses. Top with cherries, if desired.
Line broiler pan with foil and spray with butter spray. Squeeze the juice of 1/2 lemon over fillets. Sprinkle top of each fillet generously with Old Bay seasoning and spray lightly with Pam. Broil 4 inches from heat for 7 minutes. Turn over and repeat on other side.
Pound chicken breasts and place one slice of cheese on top. Fold the chicken breast pieces and wrap with bacon. Secure with toothpicks. Put shredded beef in bottom of shallow dish. Place breasts on top. Mix soup and sour cream. Pour over all. Place in refrigerator overnight or several hours. Bake at 250° to 275° for 3 hours, uncovered. (Men may eat two!)
Combine flour, oats, brown sugar and 1/2 cup margarine. Press into ungreased 13 x 9-inch pan. Bake at 350° for 15 minutes. Combine pumpkin, milk, eggs, sugar, salt and spices. Pour on crust. Bake at 350° for 20 minutes. Combine pecans, sugar and 2 tablespoons butter. Sprinkle over top. Bake at 350° for 15 to 20 minutes more.
Combine all ingredients and pack into 9 x 5-inch loaf pan. Bake uncovered at 350° for 1 1/2 hours.
Brown cracker crumbs in butter; set aside. Drain oysters, reserving 1/2 cup liquid. Place 1/2 of crumbs in a lightly greased 12 x 8 x 2-inch baking dish. Add oysters, salt, pepper and parsley. Cover with remaining cracker crumbs. Combine half and half and reserved oyster liquid; pour over cracker crumbs. Sprinkle with paprika. Bake at 350° for 35 to 40 minutes. Yields 8 to 10 servings.
Melt butter in pan. Stir in honey and peels. Serve with bread or biscuits.
Mix all together. Refrigerate overnight. Will keep for 2 weeks in refrigerator. Serve with a variety of fresh fruits.
In a large, deep bowl, layer lettuce, onions, pepper, celery, water chestnuts and peas. Spread mayonnaise on top and sprinkle with cheese. Cover and refrigerate 24 hours.
Layer crackers in a clear glass bowl. Mix pudding with 3 cups milk. Layer pineapple, bananas and strawberries over crackers. Pour pudding mix over fruit. Cover with Cool Whip. Make ahead to serve later. Serves 8.
Prepare dressing in pan. Bring to a boil. Boil 3 minutes. Pour hot liquid over cabbage mixture. Cool. Cover and let stand overnight. Cut green pepper in cabbage. Cool and serve.
Pour boiling water over strawberries; let stand for 2 minutes. Drain. Combine berries with 4 cups of sugar; boil 2 minutes. Remove from heat. Add 2 cups of sugar and stir well. Return to heat and boil 5 minutes. Pour in shallow pans and let stand overnight (shake occasionally). Ladle into sterilized jars and seal.
Brown ground beef in oil; drain. Stir in parsley, carrots, celery, soup mix, salt and water. Bring to a boil; reduce heat and simmer 10 to 15 minutes, stirring occasionally until vegetables are almost tender. Add noodles; cover and cook until noodles are tender (about 10 minutes). Add tomatoes and heat through.
Cover meat with water. Add salt. Cook slowly until meat is tender. Then shred. Cook onions and celery in butter until golden brown. Add rest of ingredients, meat last. Simmer over low heat for 2 hours. Stir frequently. If sauce gets too thick, add meat broth. Make day before serving, as sauce flavors meat. Use kaiser rolls, hamburger or snowflake rolls. Serves 8.
Melt butter in 10-inch skillet over low heat. Add garlic, onion and green pepper. Stir often; cook until onion is yellowed. Add tomatoes, salt and pepper to taste, a pinch of sugar and basil. Simmer for 20 to 30 minutes, stirring occasionally and partly breaking up tomatoes. Slice each shrimp in half, lengthwise, and add. Reheat. Serve over hot rice.
Mix all together. Bake at 325° for 1 hour and 10 minutes.