HumbleIntelligence/food-ner-1-Million huggingface dataset:
Stir sugar, water and Karo together in a saucepan and bring to a rolling boil. Pour 1/3 of the mixture over the egg whites, which have been beaten until stiff. Beat mixture thoroughly and set aside. Cook remaining syrup to hard ball stage or until strings fly away when the syrup is poured from a spoon held about 12 to 15 inches above the pot. Beat the last syrup into the egg white mixture. Beat until it holds shape or until it is not shiny. Add vanilla and pecans and drop on wax paper. Do not cover. Leave open to dry out. Cooking time will vary according to the weather. It makes best on cold, dry days.
Cut chicken, separate. In a bowl, juice 6 lemons; scrape out lemon meat from skin. Combine with tarragon, paprika, garlic, olive oil and white wine. Marinate chicken overnight. Grill the following day. Finish in the oven. Brush with honey lightly just before serving. Service with lemon wedge or sprinkle with lemon juice.
Grate Cheddar cheese in food processor. Grate Blue cheese, butter and garlic together. Add dry mustard and Worcestershire sauce, then add 1 can of beer while mixing. Start out with a half can and keep adding gradually until you get the right consistency (usually takes about 3/4 can).
*A No. 2 1/2 can equal to 1 pound and 13 ounces or 29 ounce can.
Prepare tomato sauce. Heat 3 tablespoons olive oil in a large deep skillet or 3-quart saucepan. Add onions and garlic (crushed or minced). Cook until onion is soft, stirring occasionally. Add hamburger and bulk sausage. Separate into small pieces; cook until lightly browned. Stir in tomatoes, tomato paste, water, salt, pepper and oregano. Cook, uncovered, over low heat about 1 hour, stirring occasionally. (Add mushroom pieces along with onion if you like.)
Beat eggs. Mix flour with sugar and add to the eggs. Add Karo, oleo and pecans. Pour in unbaked pie shell. Bake slowly until done.
Sift together flour, sugar, cinnamon, soda and salt. Add all other ingredients and mix well. Pour into 2 greased and floured loaf pans or 1 tube pan. Bake at 325° for 1 hour.
Mix oleo with cake mix. Add coconut. Put in 9 x 12-inch cake pan. Bake at 350° for 10 minutes. Cool. Place fruit on cake.
Cook, season and drain broccoli. Saute onion in oleo. Mix together the prepared ingredients with the soup in casserole dish. Top with grated cheese. Cook in 350° oven until the mixture bubbles and is slightly brown (about 1 hour).
Boil chicken until meat can be removed from the bones. In a greased casserole dish, place in layers: thinly sliced potatoes, peas, chicken and part of the soup. Repeat layers and add the remaining soup. Bake 30 minutes in 350° oven.
Mix together pudding and milk. Add ice cream; mix well. Pour into 9 x 13-inch pan. Smooth Cool Whip on top. Sprinkle crackers on top. Freeze.
Place zucchini in a strainer; sprinkle with salt. Let drain 10 minutes. Squeeze out moisture. Combine zucchini with eggs, Parmesan cheese and 1/2 of the Cheddar and Mozzarella cheeses. Press into a greased 13 x 9 x 2-inch baking pan. Bake at 400° for 20 minutes.
Combine cream cheese and salad dressing, mixing well until blended. Add remaining ingredients. Mix well. Chill. Place a drinking glass in center of serving platter. Drop rounded tablespoons of mixture to form a ring around glass, just touching the outer edge of the glass. Smooth with a spatula. Remove glass. Put in refrigerator until ready to serve. Cover with Saran Wrap.
In a mixing bowl, combine first 5 ingredients. Shape into 1 1/2-inch balls. Place on a rack in a baking pan. Bake at 400° for 20 minutes. Meanwhile, combine cranberry sauce and tomato soup. Heat through. Add meatballs and simmer 10 minutes. Serve with rice or noodles. May also be used as an appetizer.
Cut up any assortment of vegetables into large chunks. Mix all ingredients together thoroughly. Cover tightly and never stir while baking for 1 1/2 hours at 350° or 4 hours at 250°.
Stir together barbecue sauce, lime juice, Worcestershire sauce and chili powder. Pour over chicken. Cover and marinate in refrigerator several hours or overnight. Drain, reserving marinade. Place chicken and peppers on greased grill over low coals (coals will be ash gray) and grill 10 minutes on each side or until tender, brushing frequently with reserved marinade.
Brown ground beef slowly and spoon off fat. Add spaghetti sauce and cook for 5 minutes. Place 1/3 noodles in 11x7x11-inch baking dish; cover with 1/3 sauce. Add half the Mozzarella cheese and half the cottage cheese. Repeat layer: noodles, sauce, cheeses. Add another layer of noodles and top with sauce and Parmesan cheese. Bake at 350° for 25-30 minutes. Let stand for 15 minutes; cut into squares. Serves 12.
Combine ham and onion. Separate rolls into triangles. Spread ham mixture over each section. Split each in half lengthwise. Roll into crescent shape, beginning at wide end.
Mix well. Store in a tight container. Place 2 teaspoons dry mixture in cup and add 1 cup boiling water.
Mix flour with water and stir until smooth. Set aside. Mix milk, eggs and sugar. Cook until it comes to a good boil. Remove from heat.	Add flour and water mixture, stir constantly until smooth. Add vanilla.
Stir the cream cheese and gradually beat in the milk and cream until smooth. Stir in the bananas, lemon juice, sugar and instant pudding. Spoon into dessert dishes and chill. Makes 6-8 servings.
Mix all ingredients together and pour in pie plate. This pie does not have to have a pie shell. It makes its own oven crust. Bake 30 minutes at 350°.
Combine diced potatoes, corn and eggs. Add chicken and mix well. Pour into casserole dish. Add milk to cover ingredients. Add butter, salt and pepper. Top with pie crust. Bake at 400° for 20 to 30 minutes. Serves 6.
Heat oil in a large, heavy pot. Add flour to oil and make a dark roux. Add celery and onions. Saute and add water. Simmer for 15 minutes. While this is cooking, heat butter in a small skillet. Add tomato paste and cook over low heat, about 5 to 7 minutes. Add Ro-Tel tomatoes to this, then add to other mixture. Cook for about 1 hour over medium heat. Add other ingredients and cook another 30 minutes.
In soup kettle, bring water to a boil. Add garlic, onion, carrots, celery, lentils and bouillon or miso. Return to boil. Add seasonings. Mix well. Simmer, covered, over low heat for 60 minutes. If you want a creamier consistency, you can puree 1/2 the soup in blender or food processor. Return to heat and add corn, if desired. Simmer for 5 minutes. Stir in parsley. Serves 3 as a main course.
Grease and lightly flour a 15 x 10 x1-inch jelly roll pan. Stir together flour, cinnamon, baking powder, ginger, salt and nutmeg. In a small mixer bowl beat whole eggs at high speed, 5 minutes until thick and lemon color. Gradually add sugar, beat until sugar dissolves. Stir in pumpkin and lemon juice, fold in dry ingredients into pumpkin mixture. Spread on pan evenly and bake at 375° for 12 to 15 minutes until done. Immediately loosen edges of cake and turn out onto a towel sprinkled with powdered sugar, roll cake into roll starting at narrow edge. Cool on wire rack.
Blend together mustard and molasses in a saucepan. Stir in soy sauce, vinegar, pineapple and ginger. Mix well. Bring to a boil. Pour into desired jar. Cover tightly. Makes 2 3/4 cups sauce.
Boil chicken breasts until done, about 45 minutes or less. Let cool. In meantime chop celery and onion. When chicken is cool, chop into small squares. Mix all ingredients; add extra seasoning for personal taste if needed.
Preheat oven to 375°. Cream butter and sugar. Add eggs and beat well. Add bananas and nuts alternately with flour, soda, milk and flavoring, mixing well with each addition. Bake in 9 x 9 pan or 2 small loaf pans until done in center.
Rub 1/2 stick margarine generously over sides and bottom of a 8 x 8-inch baking pan. Pour in pie filling. Pour cake mix over pie filling and don't worry if it is a little lumpy. Cut stick of margarine over the top and bake at 350° for 45 minutes or until desired brownness. You can double the recipe and use a 13 x 9-inch pan.
Crumble ground beef into a large skillet and cook until almost done, then add onion. Continue sauteing until the onion is transparent and the beef is well browned. Cook macaroni according to package directions. Combine all ingredients except cheese. Put into 15 x 11 x 3-inch pan. Bake, covered, in a 350° oven for 45 minutes, or until hot and bubbly. Layer double slices of cheese on the top, covering completely. Bake, uncovered, until cheese is melted, about 10 minutes.
Pour boiling water over oatmeal and let set 10 minutes. Add sugar and butter; stir until melted. Add eggs and dry ingredients and mix well. Add 1/2 nuts and 1/2 chocolate chips. Pour into 9 x 13-inch cake pan. Sprinkle with remaining nuts and chocolate chips. Bake at 350° for 40 minutes.
Saute chopped onion, pepper, garlic and mushrooms in oil in large saucepan until onions are clear. Remove from heat. Add crushed tomatoes, puree and paste. Place on medium heat and stir well. Add water to desired thickness. Bring to simmer. Season with rest of ingredients. Cover and "percolate" slowly for 2 hours.
Cream butter and 1/2 cup sugar; add flour, nuts and vanilla. Shape into balls and bake at 325° for 20 minutes or until light brown. Roll in powdered sugar while warm.
Brown ground beef, onion and green pepper. Make rice according to directions on package. Mix all together along with mushrooms and soups. Bake at 375° for 45 minutes to 1 hour. The last 15 minutes, sprinkle on cashews or almonds.
Put coconut and pecans in bottom of floured pan. Mix cake mix by directions. Pour over coconut and pecans. Mix remaining ingredients. Cream together and pour on top of cake. Bake at 350° for 45 minutes.
Cream together egg, Crisco and sugar. Add flour, baking powder and milk. Spoon into cupcake pan (makes 1 dozen). Bake at 350° for 30 minutes.
Mix together white flour, wheat flour, salt and yeast. Mix hot water, cooking oil and honey. Add 2 cups of flour mixture to water mixture, stirring to make soft dough. Add remaining flour gradually. Knead 3 to 5 minutes until elastic. Make 16 balls (golf-ball size). Roll each 18-inches long. Shape into pretzel. Brush with water. Sprinkle with coarse salt. Bake at 325° for 15 minutes until lightly browned.
Saute celery, pepper and onion in butter until golden. Add raw shrimp. Stir until shrimp are pink. Add remaining ingredients. Simmer several minutes. Thicken with flour. This may be served in patty shells or over toast points. Serves 4.
Preheat oven to 350°. Mix flour and sugar. Add beaten eggs. Stir in melted and cooled oleo and vanilla. Fold in chopped walnuts and chocolate chips. Pour into unbaked pie shell. Bake for 30 minutes. Test pie with a knife or toothpick. Pie should not be loose or runny, but chewy and on the thick side. Cut pie slices rather small as this is a rich pie. Serve while warm or it can be reheated. Add a scoop of ice cream to the top for a few extra calories!
Butter cookie sheet. Microwave sugar and corn syrup on High for 4 minutes. Add peanuts and stir until coated. Microwave 3 to 5 minutes on High until light brown. Add butter and vanilla. Stir. Microwave 2 more minutes. Add baking soda. Mix and quickly and carefully spread on buttered cookie sheet.
Boil potatoes and set aside to cool. Mix cornstarch, sugar, salt and water and bring to a boil. Boil for 10 minutes. Add butter and pineapple to syrup mixture and pour over cooked sweet potatoes. Bake in oven for 30 minutes at 350°.
Combine all ingredients in the order listed in a small mixing bowl. Beat until spreading consistency. Additional sugar may be needed if frosting is too thin.
Mix Jell-O and hot water. Add pineapple and cranberry sauce. Pour 1/2 of Jell-O mixture into 13 x 9-inch pan. When Jell-O is set, cover with 1 cup sour cream. Now add rest of Jell-O mixture which should be partially set and refrigerate several hours or overnight. Cut into squares and serve on lettuce leaf.
Brown beef, add onion, salt and pepper. Alternate layers of meat, cheese and chilies in 9 x 12 pan. Mix flour and salt, gradually add egg mixture, beating till smooth, pour over meat, cheese & chili in pan. Bake 350° for 45 to 50 minutes.
Bake the cake mix and, while hot, add Eagle Brand milk and ice cream topping. When cool, add Cool Whip. Crunch the Heath candy bars. Sprinkle on top.
Put 1 cup of rice in a 9 x 13-inch baking pan. Add 1 cup of boiling water and seasonings to taste. Lay cut up chicken over rice. Cover with soups. Cover with aluminum foil and bake at 450° for 15 minutes. Reduce heat to 250° and continue baking for 2 1/2 hours.
Combine all ingredients except vanilla in top of double boiler. Cook over boiling water, beating constantly with electric mixer, about 7 minutes or until soft peaks form. Stir in vanilla. Remove from heat; beat 1 minute more. Use for icing Lane Cake.
Combine corn, sugar, salt and pepper. Add eggs and mix. Add butter to milk; heat until butter is melted. Blend the milk with the corn and egg. Put into baking dish; bake at 325° for 1 hour or until a knife comes out clean.
Preheat oven to 350°. Cut peaches in half from stem to root end. Give a little twist to free one side from pit. Gently twist pit from peach half (discard). Place peach halves, cut side up, in 10-inch baking dish greased with butter.
Combine baking chocolate, butter or margarine and boiling water in a small bowl; stir until chocolate and butter or margarine are melted. Combine brown sugar, flour, baking soda and salt in a large bowl. Gradually add chocolate mixture; blend well. Add eggs, sour cream and vanilla; beat one minute at medium speed. Pour into a greased and floured 13 x 9 x 2 inch pan. Bake in preheated 350° oven for 35 minutes or until cake tester inserted comes out clean. Top with your favorite frosting.
Beat in a large container, 1 large can of Carnation milk, chilled and whipped.
Microwave Velveeta and picante sauce in 1 1/2-quart microwave bowl on High 5 minutes or until Velveeta is melted, stirring after 3 minutes. Stir in cilantro. Serve hot with tortilla chips or vegetable dippers. Makes 3 cups.
Work together with hands. Make mealy, then chill for a while. Pinch off marble size and place in each section of mini-muffin tin. Press down in middle with thumb.
Mix first 3 ingredients together well. Fold in Cool Whip. Break angel food cake into pieces and add to mixture. Top with strawberries mixed with strawberry glaze. Serve in large clear bowl or trifle dish.
Wrap corn in foil with 1 tablespoon butter, salt and paprika to taste. Place on hot barbecue for 10 minutes, rotating frequently. Best when burnt a little.
Cook pasta. Heat olive oil in medium size skillet over low heat. Add garlic and saute until golden (2 to 3 minutes). Add the spinach, then saute, stirring frequently for about 4 minutes or until the spinach is wilted. Add cannellini beans, grated Parmesan cheese, salt and red pepper flakes and cook for another 5 minutes. Toss bean mixture with hot cooked pasta in large serving bowl. Pass extra grated Parmesan cheese if you wish.
Combine dry ingredients. Add eggs, milk and margarine; mix well. Stir in remaining ingredients. Spoon into well-greased and floured 9 x 5-inch loaf pan. Bake at 350° for 65 to 70 minutes or until wooden toothpick comes out clean. Let stand 5 minutes. Remove from pan.
Mix sugar and cocoa. Add hot water and rest of ingredients in order given. Pour into greased and floured cake pan. Bake 30 to 35 minutes at 350°.
Microwave crunchy peanut butter and butterscotch morsels until melted (approx 1 min). Watch closely so it doesn't burn. Mixture will be lumpy because of the peanuts in the peanut butter. Pour over Rice Krispies in a large bowl. Mix and toss until cereal is coated. Pour into 9x13 pan lightly greased. Cut when cooled.
Note: This can be a great meal for 2 adults or 2 adults and 2 kids. The	lamb shanks were the original, but I find it easy to adapt to drumsticks as a most economical Big meal. The only real difference is that with the lamb shanks, I like to cook the potatoes separate	and have mashed potatoes with the lamb. For turkey, cook them all together.
Mix chicken and Veg-all; put in 9 x 13 baking dish. Mix broth and soup and pour oven chicken. Melt butter. Mix flour and milk with melted butter. Pour over chicken mixture.
Melt margarine in saucepan. Add brown sugar over low heat until blended. Cool slightly. Add egg, beat well. Add mixed dry ingredients. Add vanilla and nuts. Pour into 8-inch square greased, wax paper-lined pan. Grease top of wax paper also. Cool in pan for 10 minutes, then cut. Bake at 325° for 25 to 30 minutes.
Break eggs in a large bowl; break the yolks. Warm milk, do not scorch. Mix slowly with eggs until it looks like cottage cheese. Wrap in cheesecloth and hang. Do not wrap too tight; will spoil. Refrigerate.
Combine water, butter, sugar and salt; heat until butter melts. Cool until lukewarm. Add yeast. Stir in flour until fairly stiff; knead for 8 to 10 minutes. Grease a 12 or 14-inch Dutch oven and lid. Form dough into a smooth ball; put in the Dutch oven and let rise in a warm place. Put the warmed lid on; set Dutch oven on the coals. Top with more coals; bake	for about 45 minutes to 1 hour, until done. Add additional coals gradually to avoid burning bread.
Mix first 4 ingredients together and pat half of the mixture into bottom of greased 9 x 13-inch pan. Bake 6 minutes at 350°.
Dissolve Jell-O in square serving dish. Add pineapple, celery and carrots. Top with sliced olives. Refrigerate until firm. Cut into servings. Serve on shredded lettuce.
Mix together the first 6 ingredients and chill. Roll into balls. Re-chill. Dip into chocolate mixture with toothpick.
Cream the sugar and butter together and beat until light and fluffy. Add eggs, one at a time and beat well. Add flour, lemon extract and Seven-Up and beat well. Pour batter into well-greased and floured, jumbo, fluted mold. Bake at 325° for 1 to 1 1/2 hours.
In skillet fry chicken in shortening. Pour off fat. Stir in can of cream of chicken soup. Cover and cook over low heat for a few minutes or until chicken is tender.
Mix first 6 ingredients well in a large glass bowl. Dissolve the 1 package yeast in 1 1/4 cups warm water. Add olive oil to this mixture. Make well in the center of flour mix and pour liquid in. Stir until you have a dough mixture and then knead well. Let rise for approximately 1 hour or until the dough has doubled. Make into two round balls, let set for 10 minutes, then press onto pizza pans. They are now ready for your favorite toppings.
Cook onion, garlic and parsley lightly in oil. Stir in tomato sauce, water and seasonings. Simmer 30 minutes. Add shrimp. Taste and add a little salt if needed. Simmer gently 10 minutes longer. Serve over hot spaghetti with parmesan cheese.
Melt chocolate and butterscotch chips in medium saucepan over medium heat. When melted, add peanuts and spoon out by teaspoon onto waxed paper. Let cool and enjoy.
Make meat balls by mixing hamburger, salt, pepper, egg, cheese, oregano and onion. Saute in oil. Put in a large pan; add soup mix and about 5 cups water. Add vegetables and rice. Simmer 30 minutes.
Mix graham cracker crumbs, sugar and butter in a 13 x 9-inch pan. Press firmly onto bottom of pan. Arrange banana slices on crust.
Cook, then drain broccoli cuts; set aside. Brown onion in butter until tender. Add water and bouillon cubes. Cook until cubes dissolve. Add garlic, salt and pepper, milk and Velveeta cubes. Cook over low heat until cheese melts. Add broccoli and simmer. To thicken, mix 1/2 cup milk with 5 tablespoons flour and add to soup.
Combine all ingredients in container of an electric blender; process until smooth. Yields 4 1/4 cups.
Combine 1 cup firmly packed brown sugar and 1/2 cup oil. Beat well. Blend in 2 eggs and 1 cup sweetened applesauce. Mix well. Add the flour, baking powder, soda, cinnamon, salt and cloves, alternately with 1/4 cup milk. Stir in 1 cup chopped walnuts. Turn into a 13 x 9 x 2-inch pan, greased and floured on the bottom.
Dice fruits; chop pecans. Coat with flour and set aside. Sift flour, soda, cinnamon and nutmeg; set aside. Measure milk and orange juice; set aside. Cream oleo and sugar. Add eggs one at a time, then lemon extract. Blend well after each. Add flour and milk/orange juice mixtures alternately. (More or less flour may be used to have cookie batter the desired consistency.) Add fruit and drop by teaspoon onto greased cookie sheet. If batter is thick you may need to flatten the top of each cookie; the fruit tends not to move when heated. Bake at 250° for about 10 to 12 minutes, but watch closely.
Mix all ingredients well. Pour into greased and floured 9-inch cake pans. Bake at 350° approximately 45 minutes, or until cake springs back at touch.
Brown pork pieces and oil in a skillet. Drain on a paper towel. Put pork and remaining ingredients in crock-pot and cover. Cook over low heat for 6 to 8 hours or on high for 4 hours. Serves 2 to 3 people.
Heat oil in saucepan. Saute diced onion until soft, but not brown. Add shrimp and garlic and saute until pink (2 to 3 minutes). Remove shrimp with slotted spoon.
In 1-quart saucepan, combine all ingredients. Over medium heat, heat to boiling, stirring constantly. Reduce heat to low; simmer, uncovered, 8 minutes, stirring occasionally. Use to baste poultry, ribs or sausages during last 15 minutes of barbecuing or broiling. Makes 1 1/2 cups.
Drain all fruits and retain juices in a bowl. Mix pudding with fruit juices. Add fruit. Mix and serve.
Use any standard recipe for puff pastry. To save time, use prepared puff pastry which can be purchased in sheets in the grocery store. Roll out puff pastry to a very thin layer. Use a pastry cloth which has been floured thoroughly. The dough should be about 18 inches long and 6 to 7 inches wide. Mix apples, raisins, almonds, sugar and cinnamon in a bowl. Spread this mixture on the dough, leaving a 1-inch border on all sides. At the end of the dough farthest away from you, fold over the 1 inch of dough onto the apples. Then fold over the inch on each side. Grasp the pastry cloth on the far side and pull carefully up and towards yourself, making the dough form a roll. Using a pastry cloth to drop the roll, place it on a greased sheet pan, seam down. Beat the egg and brush about 1/2 of it onto the strudel top to form a glaze. Bake in a preheated 400° oven for 10 to 12 minutes. Serve a la mode or with whipped cream.
In a medium bowl combine all ingredients and blend well. Spread in a 9 inch pie plate and bake 20 minutes at 355°F.
In large pot, brown ground beef and drain. Add remaining ingredients. Simmer 2 to 3 hours until done. Serve with corn bread.
Spread 1/2 cabbage in greased casserole dish. Saute onion in margarine. Add rice and brown. Pour over cabbage. Brown hamburg and sprinkle over rice. Add salt and pepper. Top with rest of cabbage and then pour combined boiling water and tomato sauce on top. Sprinkle with vinegar. Bake at 350° for 2 hours in covered casserole dish.
Melt butter or margarine in a heavy pan; add chopped onion and saute until limp. Stir in garlic and curry powder, cook about 1 minute more. Add flour, cornstarch, sugar, salt and cayenne; stir over low heat until blended and bubbly. Gradually stir in chicken broth and whipping cream; cook over low heat, stirring until thickened. Makes 3 cups of sauce.
Mix ingredients. Cook in deep oil at medium heat (350°) until golden brown. Drain and roll in white sugar. Enjoy.
Mix first 3 ingredients. Pour in well-greased square cake pan. Mix second 3 ingredients and pour over first 3 ingredients. Bake in preheated 350° oven for about 25 to 30 minutes.
Mix cookie crumbs with melted margarine; spoon into a 9 x 13-inch pan and freeze. Spread ice cream on crumbs and re-freeze. Bring to a boil the sugar, milk, vanilla, semi-sweet chocolate and margarine. Boil for 1 minute (stirring constantly). Cool. Set aside 1/4 cup of chocolate sauce. Spread remainder of sauce over the ice cream layer and re-freeze. Spread Cool Whip over chocolate layer. Sprinkle with nuts. Dribble the 1/4 cup chocolate sauce (which was set aside) over top. Re-freeze. May need to slightly thaw before cutting to serve.
Place yeast in warm water. Cream margarine and sugar in large bowl. Add egg. Add dissolved yeast, then flour. Mix well. Place in airtight container in refrigerator.