HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine sugar, syrup and cream in a heavy saucepan. Cook 50 minutes over low heat or until mixture forms a firm ball when a bit is dropped in ice water. Add almonds and baking powder, stirring to mix. Spoon into small candy cups. Let stand until firm. Store airtight in a cool place.
Clean and flake crabmeat. Cream the cheese and other ingredients together. Add crabmeat. If desired, add finely chopped green pepper.
Brown garlic and onion in oil. Add to the mixture beef, salsa and green pepper. Season with salt and pepper to taste. Simmer for 5 to 8 minutes. Remove from heat.
Pour pie filling into greased cake pan. Sprinkle 1/2 teaspoon nutmeg and 1/2 teaspoon cinnamon on top of pie filling. Sprinkle cake mix over top of fruit. Pour melted oleo over cake mix. Bake at 350° for 35 minutes.
Mix all ingredients together. Roll in graham crackers and chopped nuts. Place on plate in refrigerator until ready to eat.
Mix cake mix, oranges and eggs together. Mix well. (Batter will be a little thin.) Pour into 3 greased pans and bake at 350° for 25 to 30 minutes.
Saute squash and onion until tender. Add sour cream, soup, salt and pepper which have been blended. Prepare box of Stove Top stuffing and line bottom of baking dish with half the stuffing, put squash mixture on top. Use rest of stuffing over top of squash mixture. Bake at 350° for 20 minutes.
Microwave butter until melted. Add sugar and milk; mix well. Microwave 5 minutes or until mixture boils. Stir after 3 minutes. Mix well. Stir in chocolate chips until melted. Add remaining ingredients. Mix well; pour in greased pan. Let stand.
Brown pie shell at 425°. Let cool. Sift dry ingredients together. Add milk, margarine and the yolks of the eggs. Blend until smooth. Cook over medium heat until thick. Remove from heat and add vanilla. Stir. Pour into pie shell. Use the egg whites to beat into a meringue to top pie with. Brown in a 425° oven for approximately 5 minutes.
Combine first 6 ingredients in bowl. Spread on tortillas and roll tightly. Wrap each roll in plastic wrap and refrigerate several hours or overnight.
Mix together; put in 9 x 13-inch pan. Bake at 350° for 10 minutes.
Make tea with tea bags and 16 cups water. Mix in juices and sugar until dissolved. Put spices in tea ball and steep in tea mixture, long enough for spices to flavor tea.
Mix dry ingredients. Add boiling water and cook 15 minutes in top of double boiler. Stir often. Add beaten egg yolks and milk. Cook until smooth and thick. Remove from heat; add lemon juice and rind. Cool. Pour into pastry shell. Top with meringue.
Boil peaches, sugar and pineapple hard for 15 minutes. Turn off heat. Add jello (peach, orange or any fruit). Can while hot.
Combine tropical salsa, honey, ginger, garlic and salt into medium bowl; mix well. Add chicken; stir. Let marinate at room temperature for 15 minutes. Remove chicken from marinade; reserve marinade. Alternately thread chicken cubes, pineapple, pepper and onion squares. Broil or grill 4 to 6 minutes or until chicken is done, turning occasionally. Garnish skewers with cherry tomatoes. Bring marinade to a boil and brush on kabobs. Place tropical salsa on half of plate. Place kabob on top of the salsa. Place over citrus wild rice. Makes 4 servings.
Preheat oven to 375°. Combine beef, cheese, olives and mayonnaise in large bowl. Spread 1 tablespoon on each Ry-Krisp. Bake at 375° for 5 to 8 minutes.
Melt margarine in extra-large baking dish. Mix flour, sugar, milk and egg; pour over melted margarine. Do not stir. Add sliced peaches plus peach pie filling, vanilla and nutmeg. Bake at 325° for 1 hour. Makes 1 large or 2 small cobblers.
Slice strawberries and layer on top of crust. Beat cream cheese until fluffy. Add milk, lemon juice and vanilla. Pour into crust. Chill 3 hours. You can top with extra berries, if desired.
Season chicken with salt and pepper. Place rice in deep casserole dish and stir in soups, water and oleo. Place chicken on top and bake at 350° for 1 hour or until chicken is tender and brown.
Lightly butter 8 x 8-inch baking pan. In saucepan over medium heat, heat sugar, evaporated milk, salt and 2 tablespoons butter to boiling. Boil 5 minutes, stirring constantly. Remove from heat, add remaining ingredients. Beat vigorously until marshmallows melt. Pour into pan. Cool, then cut into 1-inch squares. Makes 2 pounds.
Measure water into a large bowl. Sprinkle on yeast and stir until soft. Add salt, sugar and flour. Mix and knead dough. Roll and twist into desired shape. Place on a greased cookie sheet. Brush with egg and sprinkle with coarse salt (optional). Bake 12 to 15 minutes at 350°.
Combine all, except for Parmesan cheese. Pour into greased casserole dish. Sprinkle with Parmesan cheese. Bake at 350° for 1 hour. Serves 6 to 8 people.
Add sugar gradually to beaten eggs and continue to beat until stiff. Stir in remaining ingredients. Pour into can and freeze as directed.
*Melt butter; stir in flour, etc. Cook until thick. Fold in beans. Heat thoroughly. Pour in buttered baking dish or casserole.
Put chicken soup and onion in a pan; add 2 cans of water. Bring to a boil and cook until onions are done. Then add 2 cups Minute rice. Turn stove off and let set until rice is done. Serve.
Mix all together and pour into 13 x 9 x 1 1/2-inch pan. Bake 20 to 25 minutes at 400°.
Mix everything but cabbage and kraut. Divide in 8 portions. Place on cabbage leaves. Roll up. Secure with toothpicks. In a Dutch oven, place 1 can of sauerkraut and place cabbage rolls. Then other can of sauerkraut. Put water on top, up about 3/4. Bring to a boil; then cover and reduce heat to simmer. Cook about 2 hours. Serve with corn muffins.
Boil water and oil. Let cool. Add salt, alum and food coloring. Gradually add flour until stiff dough forms. Knead in flour until good consistency. Store at room temperature in an airtight container.
Grease loaf pan. Dust with flour. Stir together flour, cinnamon, soda, salt, nutmeg and baking powder; set aside. In another bowl, beat egg; add sugar and zucchini and beat well. Add oil and milk; mix. Stir in flour mixture. Fold in nuts. Add into pan. Bake at 350° for 55 to 60 minutes. Sprinkle with powdered sugar. Makes one loaf.
Soak melon rind with 4 tablespoons salt in 2 quarts water for 5 to 6 hours; drain and rinse well. Mix cold water and ginger; cover and let set 30 minutes. Drain and add sugar, lemon juice, 7 cups cold water and lemon slice. Cook 30 to 50 minutes.
Cream shortening, sugar, eggs and vanilla together. Sift together flour, soda and salt. Add dry ingredients to creamed mixture. Mix well. Stir in 1/2 cup M&M's and reserve the rest for decorations. Bake at 375° for 10 to 12 minutes or until golden brown.
Mix ingredients. I use a tube pan. Bake at 350° for 30 minutes. Delicious unfrosted cake. If frosted, use a white icing, lemon flavored.
Beat sugar and butter until creamy. Add eggs; add buttermilk with flour and soda and vanilla. Last add chocolate mix; will be thin. Bake at 350°.
Peel and cube potatoes. Cook 8 minutes, no more! Melt oleo. Add remaining ingredients. Drain potatoes and pour in baking dish. Pour cheese sauce over and bake 1/2 hour at 325°.
Mix all ingredients in the order they are listed. Stir and serve. Serves 30.
Melt margarine in a 13 x 9 x 2-inch pan in a 250° oven. Remove from oven. Stir in Season-All, lemon juice and Heinz Worcestershire sauce. Add Crispix cereal, pretzels and nuts, stirring until well coated. Bake at 250° for 45 minutes, stirring every 15 minutes. Spread on absorbent paper and cool. Makes 8 cups.
Mix oil, sugar and egg yolks. Beat well. Add 2 cups sifted flour, baking powder, spices and juice. Add 1 cup flour in which the fruit and nuts have been mixed. Add beaten egg whites last. Bake at 300° about 2 hours.
Grease 9 x 9-inch pan. Add a can of prepared pie filing. Over this, sprinkle cake mix. Melt oleo and drizzle over mixture. Bake at 350° for 30 minutes or until brown. Serve with Cool Whip. You can use ice cream instead of Cool Whip on top.
Sprinkle mix over chicken. Set aside 20 minutes. Combine flour, salt and paprika in plastic bag. Add few chicken pieces in bag at a time. Shake to coat. Dust off excess flour. Pour oil in large baking pan. Place chicken in single layer in pan. Bake 20 minutes in 425° oven. Turn chicken pieces and bake until brown on both sides.
Cream margarine or butter and sugar. Add eggs. Mix well. Add flour, milk, vanilla and coconut. Bake 35 to 40 minutes in greased Pyrex dish.
Cut orange slices in quarters. Arrange fruit in serving bowl. Combine sugar and coconut. Sprinkle over fruit. Add pineapple juice. Cover and chill for 1 hour. Makes 6 to 8 servings.
In large microwave bowl, combine sugar, margarine and milk. Heat on High 9 to 11 minutes, until sugar is dissolved, stirring often. Remove and add chips, marshmallow cream, nuts and vanilla. Pour into small baking dish and cool. Cut when firm.
Cover potatoes and carrots with water or stock and cook until tender. Saute pork, onion and green pepper about 5 minutes, but do not brown. Add flour and blend. Add milk and cook 5 minutes stirring constantly until smooth. Add remaining ingredients and serve hot.
Start with equal amounts of crab and shrimp; base the size of the salad you want on that. Defrost crab and shrimp in microwave; rinse and drain. Put into bowl with juice of 1 lemon. Let sit for 10 minutes. Pour off liquid. Stir. Add your choice of the following: shredded cheese, olives, green onions, bell pepper and celery. Stir in enough mayonnaise to coat ingredients (enough to make them stick). Sprinkle with lemon pepper. Chill 30 minutes.
Chop large onion and saute in butter. Add chopped broccoli, cooked and drained. Add cream of mushroom soup. Pour into buttered casserole dish. Top with grated cheese (I use sharp Cheddar). Sprinkle with buttered bread crumbs.
In mixing bowl, combine first 10 ingredients. Shape into 2-inch balls. Heat oil in skillet; brown meatballs. Remove meatballs and drain fat. Spoon sauerkraut into skillet top with meatballs. Cover and simmer for 15 to 20 minutes.
Flour beef on both sides. Fry or bake until done. Add mushroom soup and water and simmer for 15 minutes or until desired texture. If mushrooms are not your cup of tea, use 1 can French onion soup and 1/2 soup can of water.
Heat 2 cups of milk, put in half and half. Mix with cocoa and spices. Garnish with whipped cream and nutmeg.
Combine confectioners sugar, corn syrup, vanilla and hot water in small mixer bowl. Beat to spreading consistency.
Mix sugar, margarine and peanut butter. Roll in balls. Refrigerate 1/2 hour. Melt over hot water chocolate chips and paraffin wax. Dip ball in chocolate, one at a time. Put on waxed paper and place in refrigerator to harden.
Cream butter and sugar. Add flour, baking powder and eggs, one at a time. Add whipping cream and vanilla. Grease tube cake pan. Bake in a 325° oven for 1 hour and 15 minutes.
Brown pork chops on both sides. Pour off drippings. Lightly mix the soft bread crumbs. Add onion, melted butter, water and poultry seasoning mix. Place a mound of stuffing on each pork chop. Blend cream of mushroom soup with 1/3 cup water and pour over chops. Bake at 350° for 1 hour or until done.
Brown hamburger meat and onion until onion is transparent. Cut Velveeta into chunks and add to meat. Add Cheez Whiz and cook over low heat until cheese is melted and mixture is heated through. Stir in salsa until dip is as spicy as desired. Serve over tortilla chips or as a dip. Makes 1 large bowl.
In large bowl mix together flour and shortening, using pastry cutter or two forks, until mixture is crumbly. Break egg into measuring cup, beat, then add enough cold water to measure 3/4 cup liquid. Add baking powder and vinegar, blending well. Then add liquid mixture to flour mixture and blend well. Dough will be quite moist. For best results, cover and refrigerate for at least thirty minutes before rolling out.
In a skillet, brown rice and onion in butter. Add pepper, mushrooms and soup. Pour into casserole dish. Cover and bake at 350° for 45 minutes.
Mix 1 stick butter with crumbs. Press into 13 x 19 x 2-inch baking pan. Beat remaining butter, eggs and sugar 5 minutes. Spread over cracker mixture. Slice bananas over this; add drained pineapple over bananas. Top with Cool Whip. Sprinkle with pecans and cherries. Chill. Serves 12.
Combine first 4 ingredients. In a shallow dish, dip each chicken breast in milk. Roll in crumb mixture. Place in a lightly greased 12 x 8 x 2-inch baking dish. Bake at 375° for 18 minutes or until done. Yields 6.
Cut first three ingredients into small pieces. Combine mayonnaise, sour cream and sugar. Pour over vegetables and stir well. Add celery seed, salt and pepper. Chill before serving.
Dissolve yeast in water. Add buttermilk, then other ingredients. Mix well with stainless spoon. Make biscuits; place in a well-greased pan. No need to let rise. Bake 18 to 20 minutes at 400°. Keeps 2 weeks refrigerated.
Put cheese into big mixing bowl. Use fork to crumble cheese to desired pieces. Add remaining ingredients and stir up with spoon. Need to make 4 or 5 hours earlier so it can season to the right taste. Keeps for over a month. Makes 1/2 quart.
Place layer of chicken on bottom of large casserole dish. Cover with can of soup. Add peas and carrots. Make batter of butter, Bisquick and buttermilk. Pour over chicken. Add broth. Bake uncovered in 350° oven for 45 to 50 minutes.
Heat oven to 325°. Grease and flour 10-inch tube pan. Beat butter in large mixing bowl until light and fluffy. Add sugar, 1/2 cup at a time, creaming well after each addition. Stir in vanilla, lemon extract and lemon juice. Add eggs, one at a time, blending well after each addition. Sift together flour, baking powder and salt. Add to creamed mixture alternately with milk. Stir thoroughly after each addition.
Grease a cookie sheet. Stir together flour, soda, cream of tartar and salt. Beat butter for 30 seconds; add 2 cups sugar and beat until fluffy. Add eggs, milk and vanilla; beat well. Add dry ingredients to beaten mixture, beating until well blended. Form dough into 1-inch balls; roll in a mixture of the 3 tablespoons of sugar and cinnamon. Place balls 2 inches apart on a cookie sheet; flatten slightly with the bottom of a drinking glass. Bake at 375° for about 8 minutes or until light golden. Makes about 66. (For holidays, add colored sugar for festive cookies.)
Place meatballs in a 9 x 13 dish. Blend last 4 items together. Place on top of meatballs. Heat at 350° for 1 hour.
In a bowl combine onions, crumbs and parmesan cheese. Add beef and mix well. Shape into balls. Place on a rack in a shallow baking pan and bake at 400 degrees for 15 or 20 minutes. Arrange bread in a single layer in an ungreased 9 x 13 pan. Combine cream cheese, mayonnaise, italian seasoning and pepper. Spread over bread. Sprinkle with 1/2 cup cheese. combine sauce, water, and garlic. Add meatballs. Pour over cheese mixture. Sprinkle with remaining cheese.
Butter a square 9 x 9 x 2-inch pan. Spread pecans into pan. Heat sugar and margarine to boiling in 1-quart saucepan. Stirring constantly, bring to a boil, about 7 minutes. Immediately spread mixture over pecans. Sprinkle chocolate chips.
Melt margarine in skillet. Add onions and broccoli. Stir-fry on low heat. Mix together cheese, eggs and cornbread mix. Add to broccoli mixture. Pour into medium greased pan and bake about 40 minutes at 350°.
Beat eggs; add sugar and syrup, salt, vanilla and butter. Pour over pecans in unbaked pie shell. Bake at 350° for 50 to 55 minutes.
Season the chicken with salt and pepper; add a little white wine. Combine Ricotta, Parmesan, egg and herbs in small bowl. Beat until well blended. Season with salt and pepper. Separate skin from chicken with fingertips. Keep skin attached around edges. Fill the pockets generously. Pat the skin to distribute stuffing evenly. Tuck edges of skin under each breast.
Mix milk, sugar and salt in 2-quart pan. Heat to boiling over low heat. Boil and stir 3 minutes or until candy thermometer registers 225°. Remove from heat; add marshmallows, chocolate chips, vanilla and nuts, stirring until marshmallows and chocolate are melted. Pour into buttered square pan, 9 x 9 x 2-inch. Refrigerate until firm. Cut into about 1 1/2-inch squares. Makes 3 dozen.
Mix together and drop by teaspoonfuls. Bake at 350° for 8 to 10 minutes. Will be soft. Let set for 1 minute and remove from cookie sheet to cool.
Sprinkle salt into bottom of a Dutch oven pot with a lid. Heat pot on high hot enough to sizzle the roast. Drop roast in hot pot, fattest side down first, long enough to slightly brown. Flip roast over to brown other side. Turn on low heat. Sprinkle soup mix on top of roast. Add about 1 cup of water around sides of roast. Cover pot with liquid and cook on low until roast is done. (Takes longer for a frozen roast.) Remove roast from pot; set aside to make gravy with drippings in the pot.
Line 9 x 13-inch pan with rows of bacon. Mix all ingredients together. Pour over bacon. Cover top of beans with bacon. Bake for 3 to 4 hours at 325° to 350°.
Cream together brown sugar, sugar, eggs, oil and corn. Mix baking powder, baking soda, cinnamon and salt with flour. Add both mixtures together. Stir in raisins and nuts. Bake at 350° for 40 minutes in 9 x 11-inch pan.
Combine all ingredients and cook slowly until mixture reaches softball stage on candy thermometer. Remove from heat and add 2 tablespoons butter, 1 teaspoon red food coloring and 1 cup powdered sugar. Stir until mixture begins to thicken. Drop by spoonfuls onto a greased cookie sheet. Leave room as patties will spread out.
Layer a dish with sandwiches. Spread caramel dip on top. Top with Cool Whip. Shake Magic Shell and spread on Cool Whip. Freeze. Cut in squares when serving. Serve frozen.
Mix all ingredients of barbecue sauce and Italian dressing in a large bowl. Put chicken in mixture and let set all day. Take chicken out and bake at 350° until tender. May also cook on grill. You can use extra sauce if desired.
Mix in a medium bowl mayonnaise, buttermilk, sour cream, crumbled Bleu cheese, Accent, lemon juice, horseradish and garlic powder. Mix well until creamy. Makes approximately 1 quart.
Cook cabbage in salted boiling water for 10 minutes. Rinse with cold water and place in casserole dish. Add soup and milk together, pour over cabbage. Sprinkle cheese over top of cabbage. Sprinkle bread crumbs over cheese. Cook in oven for 30 minutes at 350°.
Cook vegetables until tender in water. Drain. Melt butter and stir in flour; add milk and mix until smooth. Add cheese and stir until melted. Add vegetables. Thin with more milk, if necessary.
Place bananas and pineapple on top. Top with large Cool Whip. Garnish with pecans, cherries and chocolate syrup.
Roll into about 50 (1-inch) meatballs (season meat to taste). Cook thoroughly (I bake them on a broiler pan).
Cream the first 3 ingredients. Add eggs gradually and alternately with milk and flour. Mix well. Add flavoring and baking powder. Cook at 325° for 1 to 1 1/2 hours. Don't open oven for an hour. Cook in tube pan.
Sift together dry ingredients. Combine egg, milk and salad oil. Add to dry ingredients, beating well. Stir in nuts. Turn into greased 9 x 5 x 3-inch loaf pan. Bake in moderate oven (350°) about 1 to 1 1/4 hours or until done. Remove from pan; cool on rack. Brush top with butter.
Mix all ingredients and pour into 8 1/2 x 11-inch baking dish. Next, put corn flakes on top. Melt 1/2 stick margarine, pour over the top and bake at 350° for about 1 hour.
Melt oleo in open roasting pan in preheated 250 oven. Stir in seasoning. Gradually stir in cereals, pretzels, and nuts; stir to coat evenly. Bake 1 hour while stirring every 15 minutes. Spread on paper towel to cool. Store in air tight container. Crispex and cheerios, 1 cup of each, can be used in place of CHEX cereal.
Slice apples thin and layer in pie crust. Sprinkle cinnamon and sugar over apples. Top with butter slices and then pour whipping cream over the top. Bake at 350° in a preheated oven for approximately 1 hour or until golden brown.
Beat egg. Add water, sugar and salt. Combine flour and baking powder; sift into first mixture. Fold in. Add remaining ingredients. Drop in hot oil by spoonfuls. Fry until golden; turn once to brown.
Combine eggs, cinnamon and vanilla in a large shallow pan/bowl. Add bread, turning over so it absorbs the egg. Fry with butter or margarine until brown on all sides. Serve with fruit jam or syrup. Makes 4 slices.
Mix everything together and put in 1-quart glass casserole dish. Cover top with fine crumbs or crushed Shredded Wheat. Sprinkle with grated Parmesan cheese. Bake at 350° for 30 to 40 minutes.
Cook celery, onion and ground beef until brown. Drain. Mix cornstarch and 1/2 cup of water. Add soy sauce. Stir until thick and clear. Add cabbage, cover and cook 10 minutes or so. Serve over rice or Chinese noodles.
Melt unsweetened chocolate and butter in double boiler over hot water. Cool slightly. Gradually add sugar to eggs, beating after each addition. Blend in chocolate mixture. Stir in flour. Add vanilla, half the nuts and half the chocolate chips. Spread in greased 9-inch square pan. Sprinkle with remaining nuts and chocolate chips. Bake at 325° for 30 minutes. Makes 16 brownies.
Brown meat; drain excess fat. Add garlic, basil, salt, and tomatoes. Simmer, uncovered, for 30 minutes, stirring occasionally. Cook noodles according to directions; drain and rinse. Beat eggs; add remaining ingredients, except Mozzarella. Layer 1/2 noodles in a 9 x 13-inch baking dish; spread with 1/2 egg and Ricotta mixture. Add 1/2 the Mozzarella cheese. Repeat layers. Bake at 375° for 1/2 hour.
Stir together sugar, cocoa and milk over low heat until dissolved. Cook slowly to soft ball stage. Do not stir. Remove from heat. Add butter once again, without stirring. Cool. When it has cooled entirely, add vanilla and beat until creamy. Add nuts and pour in buttered pan. Let set and cut into squares.
Melt butter and cheese over low heat. Add lemon juice, Worcestershire sauce and garlic salt ; mix well. Put into bowl and fold in crab meat and pimentos; mix well.
Cream margarine and sugar. Add eggs and mix well. Stir in bananas. Sift together flour, baking powder, soda, salt and add to butter mixture. Fold in pineapple, coconut and pecans. Pour into 2 greased loaf pans. Bake at 350° for 1 hour and 10 minutes. Test with toothpick for doneness. Wonderful sliced, buttered and toasted for breakfast. For lunch, spread cream cheese on slices and serve as a little sandwich.
Measure flour, baking soda, cinnamon, sugar and salt and sift together. Dice bananas and measure 2 cups. Add bananas to dry ingredients, along with oil, pineapple with juice, vanilla and eggs. Stir to blend mixture; do not beat. Pour into a greased 9-inch tube pan or Bundt pan. Bake at 350° for 1 hour and 20 minutes. Set aside to cool on a rack without removing from pan.
Combine all ingredients; beat for 2 minutes. Pour batter into a Bundt pan which has been sprayed with Pam and dusted with flour. Bake in 350° oven for 45 to 50 minutes. Let cool in pan for 5 to 10 minutes before removing. Cake is very good plain; may sprinkle with powdered sugar, if desired.
Combine chocolate and coffee in small saucepan. Place over low heat, stirring until chocolate is melted. Set aside to cool. Combine shortening and brown sugar, creaming until light and fluffy. Beat in egg and chocolate mixture. Combine flour, salt and soda; add to creamed mixture alternately with sour cream, mixing well after each addition. Stir in 1/3 cup coconut. Drop dough by teaspoonfuls onto greased baking sheet. Bake at 375° for 12 to 15 minutes. Frost with Chocolate Frosting.
Whip cream, add cherries, nuts and Eagle Brand; mix together. Fold in lemon juice and pour into baked pie shells. Chill until ready to serve.
Drain mushrooms. Combine remaining ingredients and mix with mushrooms. Marinate overnight in refrigerator.
Cream butter and sugar together. Separate eggs; add the beaten egg yolks. Add milk and the flour alternately, having sifted the baking powder with the flour. Fold in stiffly beaten egg whites and flavoring. Bake in layers in a moderate oven (350° to 375°). Cool and ice with Chocolate Filling.