HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix sugar and Karo syrup in saucepan; boil until it spins a thread. Add butter, small pieces at a time, then warmed cream. Boil until it reaches soft ball stage. Remove from heat and let cool 5 minutes. Add vanilla and salt. Pour over popped corn and shape into balls.
Melt caramels in a double boiler with cream. Mix flour, oatmeal, brown sugar, soda, butter and salt until crumbly. Put half of crumbly mixture in a 9 x 13-inch pan and bake for 10 minutes at 350°. Put on chocolate chips, nuts (optional) and caramel mixture. Spread rest of dry mixture over the top. Bake 15 minutes more at 350°.
Combine first 3 ingredients and beat well until light and fluffy. Gradually add sugar and beat well. Add eggs, one at a time, beating well after each. Mix in flour well and add vanilla. Bake at 325° for 1 hour and 30 minutes. Cool in pan 30 minutes.
Break bread into small pieces; place in deep bowl. Pour milk over bread; mix well. Cover and let sit for 30 minutes.
Melt butter and chocolate over low heat. Combine sugar, eggs, flour, milk and vanilla; stir well. Gradually add chocolate mixture, stirring constantly. Pour into shell. Bake at 325° for 40 to 45 minutes. Put Cool Whip on each piece.
Simmer chicken breasts for 1/2 hour in water or chicken broth; cool. Thaw broccoli completely. Grease a 9 x 13-inch pan. Place broccoli in pan. Cut chicken breasts in half; put each chicken breast so it covers the broccoli. Mix sherry, mayo and soup; pour over chicken. Sprinkle with the Parmesan cheese. Bake at 350° for 30 minutes. Serves 6.
Blend in heavy saucepan. Boil over light heat 3 minutes while stirring. Reduce heat and cook until it reaches soft ball stage. Cool and beat until creamy. Spread on 2 layer cake.
Heat oven to 350°. Mix cheese and pepper, then press into a 9 x 13-inch pan. Blend eggs, flour and milk well and pour over cheese mixture. Bake at 350° for 30 to 40 minutes. Cut into squares when cool. Good for parties.
Fry bacon until crisp. Drain and crumble. Place cheese in pans. Cover with bacon and onion. In blender, mix milk, eggs, salt, pepper and flour and pour into pan. Bake at 350° until center is set. Each quiche will serve 4 to 6. Pie shells may be fit into a 9 x 13-inch pan, pinching together, and baked in that manner.
Mix all ingredients together and bake at 300° for 15 to 20 minutes. Stir halfway of cooking time.
Mix shortening, brown sugar and eggs thoroughly. Stir in honey and vanilla. Measure flour by dip-level-pour method or by sifting. Blend flour and soda; stir in. Chill several hours or overnight.
Cook sugar, flour, egg and pineapple juice until thick. Cool completely. Add pineapple, marshmallows and cheese. I put grated cheese on top, too. Cool in refrigerator.
Brown onions in oil. Add water, ketchup, Worcestershire, vinegar, lemon juice, salt, pepper and Texas Pete. Simmer 10 minutes. Add chicken pieces and cook on low heat until tender. Can be cooked in oven in 9 x 13-inch baking dish for 1 hour at 350°.
Heat on low for 20 minutes. Add deboned chicken. Cook spaghetti in chicken broth, add water if needed. Drain spaghetti and place on platter. Pour chicken sauce over it and serve. Top with Parmesan Cheese.
Cream together first 6 ingredients. Add remaining ingredients. Bake on ungreased cookie sheet for 10 to 12 minutes at 375°. Makes approximately 5 dozen 2-inch cookies.
Combine all ingredients. Begin adding water and sugar (approximately 2 1/2 pounds) to make up 4 gallons of punch.
Simmer chicken breasts in water (just to cover) with carrot, celery tops and salt until tender, about 45 minutes. Strain broth. Save vegetables and 1 cup broth. Debone, skin and dice chicken. Mix 1/4 cup butter and 1/2 of broth with 1 package of dressing mix. Place in greased 9 x 13-inch pan. Mix vegetables, chicken, 1/2 cup broth, sour cream and soup. Spread over dressing in pan. Mix other box of dressing with 1/4 cup butter and 1/2 cup broth. Spread over other mixture. Bake at 350°, uncovered, for 40 minutes.
Mix the cake mix, eggs, oil and extract. Add the pie filling. Mix well. Bake 40 minutes at 350°.
Combine sour cream, egg, brown sugar, dates, walnuts, lemon rind and salt. Mix well. Pour filling into unbaked pie shell. Cover with lattice top and flute edge. Bake in hot oven at 425° for 10 minutes and then reduce temperature to slow oven to 325°. Bake until filling is set and crust lightly browned. Takes about 30 minutes. Serve with sweetened whipped cream. Makes one 9-inch pie.
Saute celery and onion in a small amount of butter or margarine. Cook broccoli as directed on package. Mix all together using a 1 1/2-quart casserole dish and put in microwave until cheese melts, stirring every few minutes to prevent burning.
Mix all ingredients and drop by teaspoons on greased cookie sheet. Bake at 350° for 10 minutes or until done.
In a heavy saucepan melt butter and sugar. Stir constantly until candy thermometer reaches 290° (watch carefully to prevent scorching). Remove from heat; add soda and stir. Pour in a thin ribbon quickly over 2 cookie sheets. Immediately top with Hershey bars, they soften and can be spread with a spatula. Cool and chocolate hardens. Break into pieces. Store in an airtight container.
Spray a 15 x 10-inch pan with Pam. At medium speed of electric mixer, mix together the flour, butter (cut in pieces), sugar and salt. Press the dough of this mixture into the pan. Bake at 350° for 20 to 23 minutes. Remove from oven.
Soak gelatin in cold water for 5 minutes; dissolve in boiling water. In a large saucepan, simmer all other ingredients except lemon juice for 15 minutes. Strain; add lemon juice and dissolved gelatin. Turn into a large 10-inch ring mold or 6 individual molds; chill until set. (To fill a larger mold, double the recipe but use 5 tablespoons gelatin instead of 4.)
Combine the chicken, rice, celery and pimientos. Add the salt, poultry seasoning, baking powder, eggs, and broth. Put in casserole. Cover with crumbs, dot with butter. Bake 55 min. at 350°.
Cut chicken into generous chunks. Spray Mazola in a large casserole dish. Melt margarine and mix stuffing, stirring well. Sprinkle 1/3 of stuffing mixture on bottom of dish. Add 1/2 of the chicken and 1 package of broccoli. Spread 1/2 of the soup mix over chicken and broccoli, then layer the crumbs. Repeat. Bake at 350° for 40 minutes or until bubbly. Makes alot; great for company.
Cream shortening and sugar in a large mixing bowl. Add eggs, sour cream and vanilla. Beat well. Combine flour, cocoa, baking soda and salt. Blend into creamed mixture. Stir in mini chips.
Sprinkle salt on shredded cabbage; let stand 1 hour. Squeeze out liquid from cabbage. Mix together celery and cabbage. Combine vinegar, salt, water, sugar and mustard seed. Bring to a boil. Boil for 1 minute. Let cool. Pour over cabbage mixture and mix well. Freeze in containers. When ready to use, thaw in refrigerator, pour off juice and squeeze out liquid. Mix with mayonnaise or your favorite dressing. Shredded carrots, onions or peppers can be added.
After you cook pudding, let cool about 5 minutes, then pour in cake mix and oil and stir well. Pour into greased cake pan and top with 1 small package of chocolate chips and 1 cup pecans. Bake at 350° for 25 to 30 minutes.
Make gelatin according to directions on package. When gelatin is syrupy, stir in drained rhubarb sauce and chopped celery. Chill until firm. Serve with salad dressing. Serves 6.
Mix till coarse crumbs. Very easy to handle. Enough for 2 - 9 inch crusts.
Mix well. Refrigerate for 3 days (each day, mix well). On the fourth day, divide and roll into balls. Place on broiler pan or wire rack on cookie sheet. Cure in warm oven no higher than 200° for 8 hours (turn after 4 hours). Refrigerate up to 3 weeks or freeze up to 2 months.
Cook everything except chicken and bread crumbs until thick. Make 2 layers of each in 9 x 13 pan. Chicken on the bottom, then mixture. Top with bread crumbs and dot with butter. Cook 350° for 30 minutes.
Cook squash in salted water and drain. Mix all ingredients together. Salt and pepper to taste. Bake at 350° for 30 minutes.
Cover ribs with water. Add salt and simmer 45 minutes. Cool ribs in liquid. Drain and save liquid for sauce. Combine flour, paprika, chili powder, pepper and mustard. Roll cooled ribs in mixture to coat. Place in roasting pan at an angle. Cover with onion and lemon slices. Pour Mountain Cabin Barbecue Sauce over and bake.
Mix together first 3 ingredients thoroughly. Sift together flour, cream of tartar, baking soda and salt; and add to sugar mixture. Chill. Combine 2 tablespoons sugar and 2 teaspoons cinnamon. Remove dough from refrigerator and roll into balls the size of small walnuts. Roll in the sugar and cinnamon mixture.
Mix sugar, cocoa, milk, butter and salt in large saucepan. Bring to a boil over medium heat (a hard rolling boil) and boil 1 to 2 minutes, stirring constantly. Remove from heat. Add peanut butter, oats and vanilla; blend well. Drop by teaspoonful on wax paper or pour into a greased jelly roll pan and cut into squares when cool.
Select a stockpot large enough to comfortably hold the above ingredients. Place the chicken, veal knuckle and water in pot; bring to a boil. Skim foam; add all the other ingredients. Bring back to a boil; reduce to the lowest possible heat. You want this to be barely simmering. Continue cooking for about 2 1/2 hours, stirring occasionally as necessary. Strain the cooked stock through a damp cheesecloth lined colander; discard all solids. Cool and refrigerate the stock. When fat has congealed on top, remove and discard it. The stock may be used as is or frozen. Makes 3 1/2 to 4 quarts.
Beat margarine, Crisco and sugar. Add egg yolks, two at a time. Beat well. Add flour and soda alternately with buttermilk. Add coconut, nuts and vanilla. Add stiffly beaten egg whites (fold in). Pour in 2 well-greased cake pans. Bake at 350°.
Heat oil. Mix milk and flour until it pulls off sides of bowl. Spoon off into hot oil. Turn over with slotted spoon until golden brown on both sides. Drain on paper towels.
Mix ingredients together. Let batter rest at least 30 minutes. Use more or less flour depending on desired thickness. Serve these cold with cranberries stirred in sugar and vanilla sugar and whipped sour cream.
Roll out biscuits to fit long cookie sheet. Mix cream cheese, vanilla and sugar. Spread over dough. Spread apples over top. Sprinkle over top of dough the chopped nuts. Bake at 400° for 15 to 20 minutes. This dessert is not real sweet, but it is delicious.
Break pretzels into pieces. Put in 9 x 13-inch pan. Pour oil over and stir. Mix remaining ingredients together and add to pretzels. Mix well. Bake at 300° for 15 minutes. Cool and store in a plastic bag.
Put hamburger in large pan or skillet. Cook until brown on medium-high. Salt. Add sauce mix, tomato paste, water and mushrooms to hamburger. Reduce heat to low. Add margarine. Simmer for 20 minutes. Stir occasionally. Cook 1 pound of spaghetti.
Mix together all ingredients, just enough to blend. Bake at 350° for 25 to 30 minutes or microwave for 10 to 15 minutes.
Mix dry Jell-O into Cool Whip. Add remaining ingredients. Stir well and refrigerate.
Combine egg yolks, sugar, flour and milk in top of double boiler. Cook and stir until slightly thickened. Remove from heat and stir in vanilla.
Rinse chicken and pat dry. Pierce with fork; sprinkle with salt and pepper. Arrange with thicker portions toward outside in 8 x 12-inch glass dish. Cover with vented plastic wrap. Microwave on High for 8 to 9 minutes or until thickest portion is no longer pink, rotating dish 1/4 turn after 4 minutes. Let stand, covered with foil, for 5 minutes; drain. Combine soup, sour cream, onion and parsley flakes in 4-cup glass measure.
Mix all together and store in airtight jar. Use 2 to 3 teaspoons in mug of boiling water. Enjoy!
Wash eggplant; cut into 1/2-inch cubes. In 1/2 cup hot oil in large skillet, saute eggplant until tender and golden brown. Remove eggplant and set aside.
Cook onions in shortening until soft, not brown. Add remaining ingredients, except ham. Mix thoroughly. Bring to a boil, reduce heat. Simmer for 10 minutes. Add ham and heat. Serve on buns.
Pour over meat. I prefer a London broil. Cover and refrigerate 12 to 24 hours, turning occasionally. Grill as preferred, basting occasionally.
Mix 2 cups (one 1 pound jar) applesauce, butter, cinnamon and nutmeg and heat. Beat eggs and milk with a dash of salt. Dip 8 slices of bread into this mixture and brown on both sides in hot butter or margarine. Place applesauce mixture between 2 slices of toasted bread and on top. Makes 4 servings.
Brown and drain hamburger. Add salsa and velveeta cheese to hamburger and heat till cheese melts. Place in crock pot on low to keep warm. Serve hot with tortilla chips or fritos.
Make cake according to package directions; adding the butter. Add poppy seeds during last minute of beating.
Mix flour, 1/4 cup sugar, 1 tablespoon cocoa and oil in an 8 x 8-inch square pan.	Mix 1/2 cup sugar and 2 tablespoons cocoa and sprinkle over mixture. Pour water on top of mixture. Do not stir. Bake at 350° for	20 to	30 minutes. Delicious served with ice cream or whipped cream. Middle will be like pudding.
Sift together first 5 ingredients; blend in Crisco. Take orange juice and add enough water to make 3/4 cup liquid; add. Add egg; mix together. Fold in cranberries and walnuts. Bake at 350° for 1 hour.
Can be cooked on top of stove in cast-iron skillet. Mix all ingredients (except cheese) and bring to a boil; reduce heat to simmer (low). Cover and cook for approximately 30 minutes. Cover with cheese the last 5 minutes of cooking time or add all ingredients (except cheese) in casserole pan and bake at 350° for 1 hour, covering with cheese the last 5 minutes of cooking time.
Combine flour, baking powder, salt, sugar and cocoa, then cut in shortening until evenly distributed. Mixture can be stored up to 12 weeks in the refrigerator.
Put meat in roasting pan. Cut potatoes, carrots and mushrooms in chunks and place around meat. Spoon cream of mushroom soup on top. Seal pan tight with aluminum foil. Bake at 300° for 3 1/2 hours.
In crock-pot, add enough water to cover bottom. Slice half the potatoes and place in crock. Slice half the sauce and add to crock. Add half the cheese. Add additional layer of potatoes, sausage and cheese. Spoon cream of mushroom or chicken soup over the top and sprinkle with paprika. Cook on low setting all day.
Mix all ingredients until smooth. Pour into ice cream freezer. Follow directions pertaining to your ice cream freezer for the exact amount of time required to freeze.
Cut breasts in half. In a shallow bowl, combine oil, mustard, Worcestershire sauce, hot pepper sauce and salt and pepper. Coat chicken with mixture. Grill or broil 6 to 8-inches away from heat for 10 to 20 minutes. Turn 2 to 3 times.
Mix meatball ingredients. Shape into twenty 1 1/2-inch balls. Cook over medium heat, turning occasionally, until brown, about 20 minutes. Can cook in oblong pan (13 x 9 x 2-inch) in 400° oven until light brown, about 20 minutes. Drain off fat.
Brown hamburger. Add chopped onion. Cook thoroughly. Drain and add taco seasoning and 1/4 cup of water. Simmer 5 minutes. Add the tomato sauce. Stir thoroughly. Add chips (better if you mash them a little). Mix until chips are covered. Put in casserole dish. Sprinkle with cheese and place in the oven for 15 minutes or until the cheese is melted.
Melt butter in saucepan and add cocoa, flour and sugar. Mix well and add milk. Cook on medium heat until thickens. Serve over hot buttered biscuits.
Saute frozen mixed veggies in oil and 2 Tbsp. of soy sauce. Cover with lid. Saute until tender. Combine cooked rice and veggies with 1 package of the fried rice seasoning and 1/2 cup soy sauce. Cook 10 minutes. Add extra soy sauce if desired.
Mix ingredients; chill thoroughly. Roll in small balls. Dip first in slightly beaten egg white, then in finely chopped nuts. Place dipped side up on baking sheet. Press down in the center of each ball with a spoon to make a hollow place or make a thumbprint. Bake for 8 minutes at 350°.
Place pineapple rings in bottom of pan. Lay chicken breasts on the pineapple. Cover chicken with soup. Place 1 teaspoon of instant coffee on each chicken breast. Bake 1 hour in a 350 degree oven. Sprinkle cheddar cheese (optional) over chicken and melt before removing from oven.
Mix first four items and boil. Microwave does it nicely. Arrange chicken pieces in baking dish. Pour sauce over. Bake one hour at 375° uncovered. Halfway through, turn chicken and baste with sauce.
Preheat oven to 250°. Cover bottom of baking dish (casserole) with beef jerky. Wrap a slice of bacon around each chicken breast and place on top of jerky. Mix sour cream and soup. Pour over top, making sure you cover chicken. Bake for 3 to 3 1/2 hours and serve with rice.
Mix above. Put in miniature pans. Bake at 350° for 25 minutes. Serve with Cool Whip topping.
Mix sugar and flour; set aside. Mix oleo, cocoa and Coca-Cola. Bring to a boil. Add to flour and sugar mixture. Mix together buttermilk, eggs, soda and vanilla. Add to first mixture, mix well. Bake in greased 9 x 13-inch pan for 45 minutes at 350°.
Combine all of the ingredients in a large sauce pan. Bring mixture to a boil and reduce the heat. Simmer for 45 minutes stirring frequently. Ladle into hot sterilized jars and seal yields: 8 to 9.
Bring first 4 ingredients to a boil. Cover and simmer 8 to 10 minutes. Add carrots and simmer 8 to 10 minutes more until carrots and potatoes are tender. Add rest of ingredients and stir. Simmer 10 to 15 minutes more. Remove cover and cool. Whirl in food processor. Add 2 tablespoons chopped fresh basil or 2 teaspoons dry.
Preheat oven to 375°. Combine flour, baking soda and salt. Set aside.
In saucepan, melt chocolate and butter over low heat. Remove from heat and gradually blend in milk. Set aside.
Fry the pork in hot oil in preheated skillet; add the peas, water chestnuts and monosodium glutamate, then add the broth. Steam, covered, over high heat about 3 minutes. Combine cornstarch and cold water; push vegetables to one side and add cornstarch mixture to broth; cook and stir until slightly thick. Add salt to taste.
Mix all ingredients together like for cake mix. Pour into greased and floured Bundt pan. Bake at 350° for 1 hour. When cooled, sprinkle with powdered sugar.
Mix all ingredients together. Pour into greased 2-quart casserole dish. Bake at 350° for 1 hour.
Beat sugar, oil and butter (with mixer) until fluffy. Add eggs, one at a time. Beat until creamy. Alternate flour and milk beginning with flour and ending with flour. Add salt and lemon extract. Bake in tube pan, greased and floured, at 325° for 1 hour and 10 minutes. Check after 1 hour. Ovens vary. Cool in pan for 15 minutes. Turn out on cake plate.
Cream together sugar and butter. Add eggs and mix thoroughly. Combine dry ingredients and add to first mixture followed by nuts, vanilla and milk. Form into two 2-inch rolls and wrap in waxed paper. Refrigerate until firm. Slice thin and bake on ungreased cookie sheets in 350° oven until brown. Remove directly from sheets. Cool completely before storing in airtight containers.
Preheat oven to 400°. Line 12 medium muffin cups with paper liners.
Stew chicken breasts until done. Remove from water and sprinkle with celery salt. Cool and cut into bite-size pieces. Add the pineapple, nuts, grapes and mayonnaise. Mix together adding more mayonnaise as needed. Then, gently fold in the mandarin oranges. Chill before serving.
*Bake German chocolate cake according to directions for a 9 x 12-inch pan.
Line baking pan with tinfoil. Place in chicken. Heat ingredients together so that they're mixed well. Pour sauce over chicken. Cover and bake 1 hour, then uncovered for 15 minutes at 350°. Excellent served with wild rice.
Mix sugar with melted margarine. Add eggs, beaten well. Next, add flour and salt, then add milk and flavoring. Bake in a 9-inch unbaked pie shell at 350° for at least 30 minutes.
Dissolve lime gelatin in 1 cup hot water. Add marshmallows, stirring until nearly dissolved; remove from heat. Add the crushed pineapple, including juice. Blend together the mayonnaise and cream cheese. Add to first mixture. Chill until slightly set. Fold in Cool Whip. Pour into flat pan. Chill until firm. Dissolve in 2 cups hot water the cherry gelatin. Cool but do not jell. Pour over first mixture. Chill until set.
Boil the first 4 ingredients about 10 minutes. Add the margarine. Add the flour. Add the milk. Cook until thickened. Add the cheese. Drain some liquid from the broccoli before adding to milk mixture. If needed, add broccoli liquid and/or milk to make good soup mixture.
Mix meat with next 6 ingredients and shape into balls about the size of a quarter or a little bit larger. Brown meatballs in shortening and drain off excess fat. Mix in cornstarch and sugar; stir in syrup from pineapple, the vinegar and soy sauce. Cook on medium heat until it boils. Add meatballs and green pepper; cook 10 to 15 minutes on medium heat or until mixture thickens. Add pineapple and serve.
Mix softened butter (margarine) and sugar together with mixer. Add eggs, one at a time; beat well after each. Stir in bananas. Add flour; mix well. Pour in greased loaf pan. Bake at 350° for 30 to 35 minutes.
Mix butter, sour cream, cream cheese and lemon juice, then add sugar and pecans.
Brown steak in butter with fresh mushrooms. Put in pan, reserving juice. Add sour cream, soup and canned mushrooms, if you don't use fresh. Mix and add a little bit of the meat juice. Don't add too much of the juice because as it simmers, it thins down. Cook low for 45 minutes or until tender. Serve over egg noodles. Serves 4 to 5.
Mix preserves, juice and soy sauce. Coat chicken. Roll in bread crumbs. Top with melted butter. Bake 1 hour at 350°.
Mix all ingredients well and pour in pie shells. Bake at 375° for 50 to 60 minutes. When a knife is inserted, should come out clean.
Cook broccoli and drain. Combine everything except cheese, oleo and stuffing. Pour into greased dish; top with cheese. Melt butter and stir in crumbs. Spread over cheese. Bake at 350° for 35 to 40 minutes. This recipe is easily doubled and will serve 8 to 10 people.
Crumble sausage and brown. Place on paper towel to drain. Combine other ingredients and mix well in large bowl. Add sausage and stir until mixed. Cook on hot griddle or skillet with enough oil to prevent sticking. Pancake will be thick, but light.
Mix together and place in greased dish. Bake slowly at 300° for 2 hours, or until set.
Combine sugar, water and instant coffee in saucepan. Boil slowly until syrupy, about 10 minutes. Cool. Add vodka and vanilla bean. Pour into jar(s). Age at least 3 weeks in a cool, dark place.
Beat eggs. Add soup and cream. Mix well. Sprinkle meat, cheese and broccoli evenly in bottom of pie crust. Pour soup mixture over all. Bake at 350° for 50 to 60 minutes or until center is set. Let stand for 10 minutes before serving.
Mix first 5 ingredients together in sequence. Let sit. Take care to keep batter warm enough for yeast. (Put bowl in sink of hot water.) Add 1/2 of each type of flour. Stir in. Let sit while greasing 3 loaf pans. Add remaining flour. Remove from bowl. Knead about 80 times. Place in another oiled bowl. Keep in warm place, covered, for 30 minutes or until double in bulk. Punch down. Knead again just enough to get all bubbles out. Divide dough into thirds and let rise in loaf pans for 15 minutes. Bake in preheated 350° oven for 30 minutes.
Butter a 13 x 9 x 2-inch pan. Cut bread into thick slices and arrange in one layer in pan. In large bowl beat eggs with remaining ingredients except oleo. When thoroughly mixed, pour over bread. Cover with foil and refrigerate 4 to 36 hours.
Heat oven to 325°. Place first 6 ingredients in saucepan and warm together, stirring constantly to prevent scorching. In a 9 x 13-inch pan, place a layer of Doritos, crushing slightly. Add a layer of cooked chicken. Add layer of the soup mixture. Repeat layers until all ingredients are used. Cover with cheese. Bake for about 30 minutes, until hot and bubbly and cheese has melted. Will serve 8 people adequately.
Mix and pour all ingredients into an unbaked pie shell. Bake at 400° for 25 to 30 minutes.