HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook sugar, milk and corn syrup over medium heat to 252° (using candy thermometer). Stir occasionally to prevent scorching. Remove from heat. Add margarine. Do not stir. Let set approximately 20 minutes. Add vanilla. Beat with electric mixer until it gets really thick and creamy. Stir in nuts. Pour into 2 buttered loaf pans. Cool until firm. Store in refrigerator overnight. Cut and wrap.
Blend the first 3 ingredients together and press into a 13 x 9 pan very firmly. Bake at 350° for 20 minutes.
Boil pasta. Drain. Add olive oil and toss lightly. Add remaining ingredients. Toss and refrigerate approximately 3 hours to allow to marinate.
Cream sugar, butter and shortening. Add eggs and blend well. Add sifted dry ingredients alternately with milk. Add vanilla. Pour in greased tube pan and bake at 350° for 1 hour and 40 minutes.
Using a large frying pan or stir-fry pan, cook steak in oil until brown. Add 1 cup or so of water, cover and cook until tender (replacing water, if necessary).
Cook macaroni according to package directions. Drain. Add soup, milk, tuna, lemon rind, pepper, seasoning salt and 2 cups cheese. Mix well. Put in shallow baking dish. Cover with potato chips mixed with remaining cheese. Bake in moderate oven at 350° for about 40 minutes. This can be frozen. Makes 6 to 8 servings.
Mix pudding and milk. Add vanilla. Spread over top of cake, put on rest of Cool whip and chill.
Melt the butter in a stock pot and saute onions and leeks until soft but not brown. Add potatoes, carrots, salt and 5 cups of water. Cook, covered, for 15 minutes after boiling. Add rice and asparagus (or beans or peas) and cook for 25 minutes (until rice is cooked). Add spinach and cook about 1 minute. Add milk or cream; heat and serve. (I think this always tastes better the second day.)
Cream butter and sugar. Add pecans and mix well. Spread over sweet potato mixture. Bake at 350° until light brown, about 15 to 20 minutes.
Mix meat, water, salt, pepper, onion and tomato paste. Cut the tops off the peppers and clean out the seeds. Stuff peppers. Wrap in foil and bake at 350° for 1 hour and 15 minutes.
Cream sugar and butter together. Add salt, eggs, vanilla and cream of tartar and beat well. Sift the flour and soda together and add. Knead like pie dough. Shape into roll; slice and bake.
In a greased 9 x 13-inch baking dish spread out rice. Place chicken pieces on top of rice. Mix water with soup and warm over low heat. Stir until soup isn't lumpy. Remove from heat and pour soup	over chicken and rice mixture.	Bake in oven at 350° for 1 hour. I use Pam to grease my dish with.
Grease a 9 x 13 x 2-inch pan. Dump in undrained pineapple; swirl it around to even it in pan. Dump in pie filling and smooth it around until layers of fruit are even. Sprinkle it with dry cake mix to cover the fruit evenly. Melt butter; drizzle over top of this mixture, or distribute bits of solid margarine or butter evenly over the top. Sprinkle with nuts. Bake at 350° until brown, or about 1 hour. Serve with whipped cream, ice cream or other topping.
Heat butter and cocoa until butter melts (may be done in microwave), set aside. Mix in large mixing bowl the eggs (beaten) and the sugar. Add flour and vanilla; mix well. Add butter/cocoa mixture and mix until blended. Stir in pecans (if desired). Pour into jelly roll pan (15 x 10 x 1-inch). Bake at 350° for 30 to 35 minutes. Cool before cutting.
Preheat oven to 350°. Coat chicken with flour, seasoned with salt and pepper. Brown in shortening. Transfer to large casserole dish or pot which can be put into oven. Saute onion in vegetable oil. Add chopped celery, green peppers, ketchup, water, Worcestershire sauce and brown sugar. Bring to a boil. Pour mixture over chicken in casserole. Cover casserole and bake in oven for 1 hour or until chicken is tender. Makes 4 servings.
Cream the butter, cream cheese and sugar. Melt chocolate in water and add vanilla. Add to cream cheese mixture. Beat well. Take out 3 cups and set aside for frosting. To the other part, add the 1/4 cup butter. Add the eggs, one at a time, beating well after each addition. Combine flour and soda and add to the egg-sugar mixture alternately with buttermilk. Spoon batter evenly into three greased 9-inch pans and bake at 350° for 30 to 35 minutes. After cake has cooled, put layers together with reserved sugar mixture. Nuts may be added to frosting.
Cut chicken in small pieces. Place 2 tablespoons cut up chicken in center of a crescent roll, roll up starting with the wide end and place in baking dish. Mix chicken soup, broth and cheese and pour over rolls. Bake 30 minutes at 350°. Serves 8.
Mix the first 7 ingredients together in a bowl and prepare the cabbage leaves. Wilt the cabbage leaves. Place some of the meat mixture in each leaf and roll up. Secure with a toothpick. Put into a large Dutch oven. Pour the tomato juice over the rolls. Add chili powder. Boil gently for 1 to 1 1/2 hours.
Sift sugar and flour together. In saucepan, combine butter, shortening, cocoa and cola; heat to boiling. Add marshmallows and stir until dissolved. Add buttermilk, soda and vanilla extract. Mix well and add to flour and sugar mixture. Mix well. Bake in well-greased and floured oblong pan, 13 x 9 x 2-inch. Bake at 350° for 40 minutes.
In large glass, crumble beef. Heat 2 to 3 minutes on high heat until brown, stirring once. Drain. Stir in spaghetti sauce and water. Combine cottage cheese, egg and pepper. In oblong baking dish, spoon 1/2 cup sauce. Alternately layer noodles, egg mixture, Mozzarella and meat sauce, forming 2 layers. Heat 8 minutes on High (turning once) until noodles are tender. Top with Parmesan cheese. Let stand covered 15 minutes before serving.
Boil water; place octopus in salted water and cook for 5 minutes. Cover and let sit 30 minutes off of heat. Drain and cool. Cut into 1-inch pieces. Place in shallow bowl and add the rest of the ingredients. Toss and allow to marinate at least 2 hours before serving. This will stay in refrigerator for several months. This is wonderful as an appetizer. Makes 4 to 6 servings.
Combine sugar, corn syrup and cold water into a large saucepan and cook until it forms a soft ball. Beat egg whites until stiff. Pour in 1/2 of syrup mixture and continue cooking other half until it reaches a hard ball stage. Add egg whites to mix and vanilla. Continue beating until candy is thick enough to drop from spoon. Drop 1 spoonful at a time onto wax paper and allow to cool. Cover and store in an airtight container.
Layer chips, cottage cheese, salsa, lettuce, tomato and onion on serving plate. Sprinkle with Cheddar cheese. Makes 1 serving.
Combine juice and syrup together until well blended. Pour into popsicle molds and freeze until firm.
Brown meat in a large skillet, drain. Stir in the tomato sauce, tomato paste, water, diced onions, garlic salt, black pepper, oregano and sugar. Blend well. Cover and simmer 1 to 1 1/2 hours. Cook noodles in boiling salted water according to package directions. Add oil, stir occasionally. Drain, rinse, drain again and separate noodles.
Add soy sauce, oil, chopped onions and minced garlic to boiling water. Mix oats, sage, food yeast and nuts together. Sprinkle gradually into broth and let stand until liquid is absorbed. Stir lightly until mixed. Brown in small amount of oil until well done.
Place rhubarb on bottom of ungreased 9-inch square baking pan. Sprinkle gelatin over fruit.
Fry bacon. Mix bacon, onions and cheese in large bowl. In small bowl mix mayonnaise, sugar and vinegar. Don't add mayonnaise dressing to broccoli salad until just prior to serving.
Sift flour, baking powder, soda, salt and cinnamon together twice. Blend beaten eggs and sugar. Add pumpkin and oil. Blend. Add flour mixture and nuts. Bake in 350° oven. For large cake, bake about one hour. For loaf pans bake about 50 minutes.
Grease a 9 x 13-inch pan. Sprinkle rice and dry onion soup over bottom of pan. Place browned chops over rice. Mix mushroom soup and water. Pour over chops and rice; cover pan with foil. Bake at 375° for 1 to 1 1/2 hours or until rice is tender.
For a milder sauce, remove seeds from peppers. Caution: When chopping or seeding peppers, wear rubber gloves. Combine all ingredients in a large saucepan. Bring to a boil; reduce heat and simmer 10 minutes. Place small amounts at a time in blender and blend until smooth. Pour into hot jars and seal. Great on meat, chicken or whatever you want to spice up.
Saute onion and celery in butter. Add soups, water and Cheez Whiz. Bring to a boil until cheese melts. Add the uncooked rice and broccoli. Salt to taste. Bake in baking dish for 10 minutes at 350°.
Break eggs into mixing bowl with cheeses, milk and salt. Blend with mixer until smooth. Add remaining ingredients and blend until smooth. Pour into pie shells and bake in 350° oven until just set and crusts are lightly browned, 18 to 20 minutes. Cut in wedges and serve.
Dissolve Jell-O in boiling water; add ginger ale and chill until slightly thickened. Fold in peaches, pecans and celery. Turn into 1-quart mold. Chill until firm. Use grapefruit and oranges with orange Jell-O for change.
Prepare chicken and place in crock-pot. Pour in remaining ingredients. Salt and pepper to taste. Cook on medium heat until chicken is done.
Cut bread in half. Cover with meat, then cover all with gravy. Serve with creamed or baked potato and salad.
Mix together butter, 1 1/3 cups flour, 1/4 cup sugar. Pat into 8-inch square pan. Bake near center of oven for 15 to 20 minutes at 350°, or until brown on edges.
Combine yeast, 1/2 cup warm water and 1 teaspoon sugar and let rise until makes 1 cup. In a large bowl, mix 1 cup hot water, shortening, 1/4 cup sugar, salt and flour. Cool to lukewarm. Add yeast mixture and enough flour to make a stiff dough. Let rest 5 minutes. Knead until elastic, about 10 minutes. Put in greased bowl and let rise until double in bulk. Punch down. Make into rolls. Let rise and bake at 350°.
Heat shortening in deep kettle to 375°. Add oil to eggs. Combine flour, baking powder, sugar, onion powder and salt. Stir into egg mixture with parsley and corn. Drop spoonfuls into hot fat. Fry 2 to 3 minutes, turning to brown evenly. Drain on paper towels.
Brown ground beef and add to remaining ingredients. Simmer 30 to 45 minutes.
Spread salad dressing on 1 side of each slice bread. Layer tomato slices, salt and pepper on 2 slices bread. Top with remaining bread. Let stand for 15 minutes. Place on serving plate. Pour milk into glass and serve. This is especially good with German Johnson tomatoes. Yield: 1 serving.
Make cake mix according to directions in 9 x 13 pan. When cool, punch holes in cake with end of a wooden spoon. Put pineapple and sugar in saucepan and boil for five minutes. Then cool. Pour over cake. mix pudding and pour over pineapple. Slice bananas and place on cake over pudding. Top with nondairy whipped topping. Sprinkle with coconut and pecans. Yummy!
Preheat oven to 350°. Lightly grease casserole dish with butter. Place cooked broccoli in casserole dish. Tear chicken into small pieces and layer over broccoli.
Combine all ingredients (except crumbs). Spoon into a lightly greased 13 x 9-inch Pyrex. Top with crumbs. Bake at 350° for 40 minutes or until done.
Mix ingredients in bowl. Fill greased and floured muffin tins (Pam works fine) 2/3 full. Bake at 350° for 15 minutes. Makes 12 regular size muffins.
Drain pineapple well. Add rest of ingredients (except lettuce) and mix well. Freeze in muffin tins.
Mix soup, sour cream, margarine, cheese and seasoning and minced onion and then add to the hash browns. Mix corn flakes and 1/2 stick of melted margarine and sprinkle on the top of casserole.
Salt and pepper the quail. Place in a large cooking bag. Sprinkle with flour. Add mushrooms, parsley, onions, water, garlic and bell peppers. Close bag and prick top. Cook one hour in a 350° oven.
Brown hamburger and onions; drain. Place in heavy pan. Add fresh or canned tomatoes. Add tomato juice to cover. Simmer, uncovered, for 1 1/2 to 2 hours, stirring occasionally. When cooked down," add cooked macaroni and stir to mix.
Melt oleo; put 3 tablespoons flour for roux; make color of peanut butter. Put onions and garlic in roux until wilted; then add soup and lower fire; add salt, pepper, juice of lemon. Put crab meat and simmer 10 minutes. Add onion top and parsley and cook 10 minutes.
Melt fat in bottom of heavy skillet or saucepan. Add onions, green pepper, celery and garlic. Cook until partially tender, stirring frequently. Add beef; fry, uncovered, until lightly browned. (I like to fry beef separately and drain fat before adding to vegetables.) Add tomatoes and chili powder. Add salt and sugar. Add Worcestershire and Tabasco to taste, some like it hot. Cover; bring to a boil, then turn down heat and simmer about 1 hour, until thickened.
Combine ingredients in order listed and mix. Spoon about 1/3 of mixture on sheet of waxed paper. Shape in roll. Makes 3 rolls.
Cook box of raisins until plump. Use just enough water to almost cover the raisins in a small pan. Let cool. Rub together brown sugar, white sugar and Crisco (save out about 1 cup of mixture for topping). Beat until foamy 2 cups buttermilk (or sour milk) with 2 teaspoons of baking soda. Add flour, salt, cinnamon, nutmeg (and others if desired). Add sugar mixture to flour with milk. Stir well. Add raisins. Mix well. Pour into 1 large and 1 small greased and floured pans. Add sugar topping. Bake at 350° for 30 to 40 minutes.
Slice rolls in half. Melt margarine and add onion, mustard, Worcestershire sauce and poppy seed (if used). Brush on both inside layers of rolls. Layer ham and cheese on bottom layers. Cover with top layers of rolls. Spread remaining sauce over rolls. Cover with foil. Bake 15 minutes at 350°.
Combine salt and flour. Cut in shortening until mixture is crumbly. Blend yolks, lemon juice and cold water; blend into flour mixture. Divide mixture into two equal parts; set aside one part. Roll other part to fit bottom and halfway up sides of a 9 x 12-inch pan.
Peel and seed cucumbers. Cut in half lengthwise and slant dice. Mix all other ingredients and put in refrigerator to chill. When ready to serve, pour sauce over cucumbers. Mix well and serve.
Scrub potatoes and put in ovenproof casserole (peel a ring around potatoes). Spray potatoes with cooking spray or pour melted butter over. Sprinkle with seasonings. Bake at 350° until tender with lid on casserole.
Combine flour, milk, egg, margarine, pudding and baking powder. Mix together for 2 minutes on medium speed. Pour into a buttered 9-inch round pan or a 10-inch pie plate. Layer drained peach slices over the batter. Combine cream cheese, peach juice and 1/2 cup sugar. Beat 2 minutes on medium speed; pour over peaches and batter. Combine the cinnamon and 1 teaspoon sugar to make cinnamon sugar and sprinkle over the top. Bake at 350° for 30 to 35 minutes.
In large bowl with fork, combine sausage and parsley. Cook, covered, on High for 4 to 5 minutes until sausage just turns brown, stirring every minute. In another bowl, stir together flour, cornmeal and baking powder. Stir in milk, honey, carrot and eggs, then stir in sausage mixture. Pour sausage mixture into greased 8 cup ring mold or Bundt pan. Cook on High 10 minutes, rotating dish 1/4 turn every 2 minutes. Let stand, 5 to 10 minutes. With small spatula, loosen edges and turn onto warm plate. Serves 8.
Cut cabbage into quarters and then cut the quarters into 1/2 slices and then cut slices in half crossways to make bite size pieces. Place butter first into a large covered heavy metal skillet or kettle type pan. Add cabbage and garlic powder and salt and pepper for flavor.
About 1 hour before serving, in 13 x 9-inch pan, spread 1 cup sour cream and set aside. In 2-quart saucepan, flake chicken; add 1/2 cup sour cream, green chiles, onion, chili powder, salt, garlic power and pepper. Cook over low heat, stirring occasionally. Preheat oven to 450°. In 8-inch skillet with 1/2-inch salad oil, fry each tortilla a few seconds on each side, or until soft. Spread 1/2 cup chicken mixture along center of each tortilla. Fold sides over filling and place seam side down in sour cream in pan. Spread enchiladas with remaining sour cream, then sprinkle with cheese. Bake 8 minutes or until cheese is melted. Serves 6.
Mix well and chill the vinaigrette. Serve with cold meats or heat it and pour over broccoli, artichokes or asparagus. A vinegar sauce on vegetables or meats is a nice touch for a hot, summer day.
Cut butter into flour with pastry blender until mixture resembles coarse meal. Add sour cream and stir with a fork just until blended. Dough will be quite soft. Shape into a ball. Wrap and chill at least 2 hours.
Place mixture in bread pan and bake for specified time by your bread machine, approximately 4 hours and 10 minutes.
Heat wok. Add oil. Add meat strips. Cook very fast over high heat approximately 2 minutes. Remove meat; set aside. Let wok heat up. Add all veggies; turn frequently for approximately 3 minutes. Add meat, soy sauce and broth. Cover for approximately 2 minutes. Serve over bed of rice. Serves approximately 8.
Cream sugar and butter together. Add bananas and eggs. Beat. Stir in flour, salt, soda and vanilla. Stir to blend, but do not overmix. Bake in 2 greased and floured loaf pans at 350° for 50 to 55 minutes.
Put turkey in a plastic container. Make enough brine so the turkey can be covered. Put the turkey in the refrigerator for 1 or 2 days to cure in the brine. Put on hot covered grill in a foil pan. Keep a little water in the bottom of the pan at all times while it is cooking. It will take about 4 hours to grill your turkey.
Grease a muffin pan. In medium bowl, stir together dates, boiling water, corn oil and vanilla. In smaller bowl, mix the two flours, sugar, walnuts and baking soda. Add to date mixture. Stir until moistened. Bake at 375° for about 25 minutes. Makes 12 muffins.
Melt butter in saucepan; stir	in flour. Add soup and milk all at once. Cook	and stir until mixture thickens and bubbles. Remove from heat; add cheese, stirring until melted. Gently stir in shrimp,	salmon and peas. Turn into casserole. Bake, uncovered, stirring frequently, for 40 to 45 minutes at 425°. Place baking powder biscuits on top. Bake 15 minutes more.
Mix and pour over cream mixture. Top with remaining Cool Whip. May sliver almond Hershey bars over the top. Refrigerate until consumed.
Combine oil and sugar. Add well beaten eggs and vanilla. Measure and sift together flour, salt and soda. Add dry ingredients to first mixture. Stir in apples and nuts; mix thoroughly with spoon. Pour into tube pan and bake in a 300° oven until done, about 1 1/4 hours.
Preheat oven to 400°. Place muffin halves on baking pan. Spread pizza sauce over each muffin half. Place pepperoni slices on muffin halves. Top with Mozzarella cheese. (Cheese can be placed, then pepperoni, if desired.) Place in oven and bake at 400° for 8 to 10 minutes, or until cheese is bubbly. Carefully remove from oven. Decorate with remaining ingredients, if desired.
Form meat balls and brown in saucepan with chopped onions until golden brown. Combine the tomatoes, water, tomato sauce, bay leaves and 2 tablespoons sugar and cover and simmer for 1 hour. Add meat balls to sauce. Cook spaghetti and pour meat balls and sauce over them. Serve.
Cut steak in serving pieces; dredge in flour. Brown in shortening. Add onion, green pepper, garlic salt, salt and pepper. Turn into casserole. Mix together remaining ingredients. Pour over meat. Bake, uncovered, at 300° for 2 hours. Check during cooking; add more water if necessary. Serves 6.
Cream butter and sugar; add eggs and extract. Mix dry ingredients; add alternately with buttermilk. Beat 3 minutes. Pour into greased and floured 12-cup tube pan. Bake for 55 to 70 minutes in preheated 325° oven. Top with Butter Sauce as soon as cake is done.
Mix flour, baking powder, salt, water and oil. Roll out in rectangular pattern. Drizzle with honey, chopped nuts and cinnamon. Roll up and slice in 1/2-inch sections. Bake at 350° for 15 minutes.
Cut broccoli up fine; peel parts of stalk and dice thin into salad. Combine 1 cup Miracle Whip salad dressing (I use Hellmann's real mayonnaise) and 1/2 cup sugar and mix together. Pour over salad. Let stand in refrigerator 4 hours before serving.
Combine the dry mustard and white vinegar and refrigerate overnight. Mix together the eggs and sugar and add to mustard and vinegar mixture. Cook in a double boiler until thick, or microwave on high, checking often and stirring until thick.
Cover bottom of 9 x 11-inch pan with Twinkies. Mix pudding according to directions on box and pour over Twinkies. Spoon strawberries over this and top with Cool Whip.
Cream butter, confectioners sugar and vanilla until light and fluffy; stir in pecans. Gradually stir in flour until well blended. Cover; chill 1 hour or until firm enough to handle. Divide dough in 8 equal pieces. On lightly floured board, roll each in 1/2-inch wide ropes. Cut in 1 3/4-inch lengths; taper ends, then shape in crescents. Place 1-inch apart on ungreased cookie sheet. Bake in 300° oven for 18 to 20 minutes. While warm, roll in granulated sugar.
Boil chicken. Put Doritoes in casserole dish, and tear chicken and put on top of chips. Put one cup of chicken broth on top. Put soup and cheese in sauce pan; melt cheese. Saut onion and bell peppers in butter. Mix cheese mixture and butter mixture together, with rotel tomatoes, and pour on top. Bake in 350 degree oven for 30 minutes.
In a stainless steel pan, bring 1 1/2 to 2 cups water to a boil. Add 1 family sized tea bag or equivalent loose tea. Turn off the heat and let this steep 15 to 20 minutes. Pour tea into a 2-quart pitcher and add 3/4 cup sugar. Add cold water to the tea bag and squeeze out into pitcher. Fill pitcher with cold water. Now you're ready to add ice and enjoy a glass of tea!
Mix ingredients (except vegetables). Pour mixture over vegetables and marinate overnight. Shake container occasionally to mix.
Bring to boil. Take off stove. Add 1 cup peanut butter. Mix well and pour over cornflakes in large bowl. Mix well and put in a greased 9 x 13-inch pan and press down.
Sift dry ingredients together. Blend Crisco and margarine until fluffy. Add sugar gradually (while mixing) until dissolved. Add 1 whole egg at a time, mixing after each one, until all are added. Continue mixing, adding dry ingredients and alternating with milk. Bake in greased and floured tube pan at 325° for 1 1/4 to 1 1/2 hours.
Mix all ingredients and pour into an unbaked pie crust. Bake at 325° until done.
Mix thoroughly all vegetables with celery soup. Place in buttered casserole and cover with French fried onions. Cook until bubbly.
Heat oven to 300°. Cover cookie sheet with aluminum foil, shiny side up; grease. For each candy, place 3 pecan halves in a Y-shape on foil. Place 1 caramel candy in center of each pecan Y. Bake just until candy is melted, 9 to 10 minutes.
Fill deep pie plate at least 2/3 full with apples. Mix cinnamon and 1 tablespoon sugar and sprinkle over apples. Cool the melted margarine and beat together with egg, 1 cup sugar and flour. Add the nuts and spread mixture over apples. Bake at 350° for 45 minutes or until apples are cooked.
Mix ingredients and place in casserole bowl. Mix 1 cup corn flake crumbs and 1/4 cup margarine. Pour over top of casserole and bake 45 minutes at 350°.
Brown sausage with onion and bell pepper. Drain if necessary. Cook rice according to directions. Mix with sausage mixture and serve with red beans.
Cook garlic in olive oil in a large skillet over medium-high heat, stirring constantly, 1 to 2 minutes. Add peas and peppers; cook, stirring constantly, 5 minutes or until vegetables are tender-crisp. Sprinkle with salt and pepper. Makes 4 to 6 servings.
Mix sugar and oil together. Add milk, yeast mixture and all of the dry ingredients. Store in refrigerator and make out as needed.
Melt shortening in saucepan over medium heat. Remove from heat. Cool slightly. Add remaining ingredients in order listed. Mix thoroughly. Spread in well-greased 13 x 9 x 2-inch pan. Bake at 350° for 25 to 30 minutes. Cool in pan. Cut into bars.