HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix first 3 ingredients. Stir over medium heat until dissolved. Boil without stirring until temperature reaches 310° or until threads form in cold water. Remove from heat. Stir in cinnamon oil and coloring. *Hold head away from mixture.* Pour in lightly greased cookie sheet; cool. Break in pieces and coat with powdered sugar. Store in airtight container.
Half the angel food cake and break into pieces. Place in bottom of large, clear container. Pour half the can of pineapple and cherries over broken pieces of cake. Stir and mix instant jello pudding with 1 cup milk. It will thicken. Spread half of jello mixture over the contents in bowl. Put another layer of cake, pineapple, cherries and pudding mixture.
Brown 1 pound of meat at a time in 2 tablespoons oil in a large skillet; spoon meat into a large kettle. Saute onions in oil remaining in skillet until tender, but not browned, stirring occasionally. Add to meat. Then add beans, barbecue sauce, brown sugar, mustard and water. Bring to boil; simmer 10 minutes. Serve on rolls as open-faced or closed sandwiches.
Cook squash until tender; drain and mash. Season with salt and pepper. Stir together the stuffing and butter. Add half of it, the pimentos, soup, onion and sour cream to the squash and mix together. Butter a casserole dish. Put half remaining stuffing mix on bottom of casserole. Fill casserole with squash mixture. Top with remaining fourth of stuffing mix. Bake at 350° for 30 minutes. May be prepared the day before.
Drain the juice from the apricots. Mash apricots through a sieve to make about 1 cup pulp. Dissolve jello in 1 cup boiling apricot juice. Stir in 1/2 cup cold water, salt, lemon juice and apricot pulp. Chill until slightly thickened. Whip 1 cup cream and fold lightly into thickened gelatin to give a streaked effect. Chill until firm. Makes 8 servings.
Rinse soup cans lightly with water and add to soup. Put meat and soups together in a baking dish or pan. Bake, covered, in oven at 325°, about 4 to 5 hours. Serve over noodles or rice.
Cut up the squirrel into serving size pieces. Roll in flour seasoned with salt and pepper. Brown in margarine in a deep skillet or pot. Add 8 cups water and bring to a boil. Add the remaining ingredients, cover and simmer for 3 hours or until the meat is tender.
Heat oven to 350°. Beat cream cheese and seasonings with electric mixer on medium speed until well blended. Spread on bottom of 9-inch pie plate. Top with 1 cup Mozzarella cheese, pizza sauce, remaining cup of Mozzarella cheese and peppers and onion (if desired). Bake 15 to 20 minutes or until mixture is thoroughly heated and cheese is melted. Serve with breadsticks. Makes 10 servings.
Combine mayonnaise, salad dressing and pickle relish in small bowl; mix well. Yield: 16 tablespoons.
Let vegetables stand in weak brine (1/4 cup salt to 1 quart water) to cover, overnight. Drain. Heat remaining ingredients to boiling point. Add vegetables and bring slowly back to boil. Remove from stove and seal in sterilized jars.
Preheat oven to 350°. Combine flour, margarine and nuts. Pat in 13 x 9-inch pan. Bake for 20 minutes or until light brown. Cool.
Sprinkle both sides of pork chops with salt. Place in ungreased shallow baking pan or dish. Mix remaining 4 ingredients and spoon over chops. Cover and cook in a 350° oven for 30 minutes. Uncover and cook, spooning sauce onto pork chops occasionally, until done, about 30 minutes longer. I use this sauce when I grill chops also. Just leave enough sauce for when you turn them. Or, use a cooking bag in the oven and leave it until they're done.
Mix potatoes and 3/4 can of crumbled onion rings. Mix soup, milk, salt and pepper and pour over potatoes. Melt margarine and pour on top of potatoes. Sprinkle rest of onions on top. Bake at 375° in 9 x 13-inch pan for 1 hour.
Sift together first 3 ingredients and set aside. Cream together margarine, peanut butter, sugar and brown sugar. Add eggs to creamed mix, then flour, remaining dry and liquid ingredients. Place rounded tablespoons 3 inches apart on ungreased cookie sheet. Bake at 350° for 15 minutes. Yield: 40 + or -.
Bring sugar, cream of tartar, salt, corn syrup and water to boil. Cook until sugar dissolves. Add to unbeaten egg white, beating constantly with mixer until frosting is of spreading consistency. Add vanilla. Do not use plastic bowl.
In slow cooker, combine ground beef and 6 cups of water; simmer until meat is done. Drain fat off top. Add onion and spices. Simmer 30 minutes and add beans, tomatoes and tomato paste. Simmer 1 hour and serve.
Dissolve jellos in boiling water. Mix together milk, mayonnaise, cottage cheese, salt, pineapple and nuts. Add to jello and pour into a 9 x 13-inch pan. Chill until firm.
Place a slice of ham and cheese on each chicken breast. Wrap each with a slice of bacon. Lay chicken in bottom of 13 x 9-inch pan. Mix sour cream and mushroom soup and pour over chicken. Bake uncovered at 250°.
Wash pork chops and pat dry. Place in bottom of large roasting pan. Add peppers, onions, carrots and potatoes (rub with paprika). Add salt, pepper, ketchup and small amount of water. Cut up linguica and place around. Bake at 350°, covered, for 2 to 2 1/2 hours, until vegetables and pork chops are done.
Boil water and butter or margarine. Mix together sugar, flour, cocoa and salt. Add to water mixture, stirring until smooth. Add vanilla.
Heat onions and garlic in oil until lightly browned. Add curry paste (curry powder, tomato paste and water). Brown for 2 to 3 minutes; add chicken cubes and cook over medium heat for 10 to 15 minutes. If this mixture sticks, add 2 tablespoons of oil more. Season to taste. Simmer over medium heat for another 15 minutes. At this point, add cubed potatoes or any other vegetable with 1 to 1 1/2 cups of water. Simmer for another 30 minutes until the meat is cooked throughout and the vegetables are soft. Serve with rice. Serves 3 to 4 people.
Mix cake mix, oil and eggs. Beat well. To jazz it up, add raisins, nuts, and chocolate chips. Mix well and drop dough by teaspoon onto ungreased cookie sheet (about 2 inches apart). Bake 350 degrees for 8-10 minutes. Cool and enjoy an easy scrumptious dessert.
Makes its own crust. Mix all together. Pour into 10-inch deep pie plate, greased. Bake 40 to 50 minutes until browned at 350°.
Chop pepper, onion and celery. Brown with the sausage. Combine all other ingredients and mix with sausage mixture. Bake at 350° for 1 hour.
Crumble wafers and add sugar and melted butter. Add nuts and orange juice. Mix thoroughly and roll in coconut.
Saute meat and onions until meat is browned. Drain fat. Blend cornbread mix, corn and eggs; add milk. Pour half of mixture into greased 9 x 13-inch pan. Spread with meat, chilis and then cheese. Pour remaining batter on top. Bake in preheated 350° oven until golden brown.
Heat oven to 350°. Fry bacon until crisp. Drain on paper towel, reserving 2 tablespoons dripping. Combine dripping with remaining ingredients in 1-quart casserole. Sprinkle with crumbled bacon. Bake for 25 to 30 minutes.
Combine rhubarb with sugar in a heavy saucepan. Cover and cook over low heat for 10 minutes. Remove cover; raise heat and cook, while stirring, until liquid evaporates and rhubarb has an applesauce consistency (about 10 minutes). Remove from heat and cool. Store, covered, in refrigerator until ready to serve. Makes 2 cups.
Melt bark and oil. Dip crackers in mixture; dry on wax paper.
In a 3-quart casserole (microwave-safe), combine soup, corn, milks, green pepper, onion, salt and black pepper. Cover; microwave at High for 17 to 19 minutes, stirring after 10 minutes, until hot. Add chives and serve. Makes 8 (1-cup) servings.
Put ribs in a pot of cold water and boil. Simmer until tender, about 1 hour. Drain. Combine all other ingredients and marinate the ribs for at least 1 hour. Broil.
Cover bottom of dish with Minute rice. Put pork chops on top and add more rice on top of meat. In a separate bowl, combine the cream of mushroom soup, cream of chicken soup and water; pour over rice and meat. Sprinkle onion soup mix over top. Bake at 350° for 1 to 1 1/2 hours. (Use the amount of rice you think your family will eat.)
In saucepan, bring vinegar, oil, sugar and soy sauce to boil. Store in refrigerator. Slice all vegetables and store in refrigerator. Melt butter in skillet with flavor packets in noodles. Break apart noodles and brown in skillet. When brown, take off heat and add almonds and sunflower seeds. Let cool. Put together when ready to serve. You can add spices (ginger, pepper to dressings).
Dissolve yeast in warm water. Mix all ingredients for dough until smooth and add 2 cups flour. Knead 5 minutes. Let rise 1 hour.
Slightly pound chicken breasts between sheets of waxed paper. Sprinkle with salt and pepper. In a micro-safe dish, melt margarine and mix with oil. Place chicken breasts in dish and coat on both sides. Microwave at High power for 3 minutes. Let rest for 1 minute. Turn breasts over. Microwave again at High power for 3 minutes, until chicken is done, but not overcooked. Set aside.
Dissolve jello, sugar and water. Add pineapple. Cool. Stir in remaining ingredients and chill until firm.
Mix all ingredients together for about 5 minutes. Pour into 2 loaf pans. Bake at 350° for 30 to 35 minutes.
Soften gelatin in cold water. Add sugar and hot water. Stir. Add lemon juice and pineapple; cool. When it begins to thicken, beat in cheese and cream, which has been whipped. Pour in mold and refrigerate.
Melt margarine and saute mushrooms and green pepper until tender on top of stove for 2 to 3 minutes. Stir in mixture of flour, chicken base and milk; heat until mixture thickens. Stir in turkey. Heat thoroughly. Serve on pasta shells, toast or mashed potatoes.
Mix soups with water and wild rice; pour into 13 x 9-inch pan or dish. Place chicken pieces on top. Sprinkle dry onion soup over chicken. Cover tightly with foil and bake 2 1/4 hours at 350°. Do not peek until last half hour, then leave uncovered.
Soften and cream together cream cheese, Cool Whip, confectioners sugar and oleo. Mix vanilla pudding according to package, then mix with the cream cheese mixture. Crush one large package Oreo cookies. Layer in flowerpot with crushed cookies on top and bottom layer.
Stir together flour, baking powder, salt and sugar. Set aside. Measure bran and milk into bowl. Stir to combine. Let stand 1 to 2 minutes or until cereal is softened. Add egg and shortening. Beat well. Add dry ingredients to cereal mixture. Stir only until combined. Portion batter evenly into paper lined muffin pan (or greased muffin pan). Bake at 400° for about 25 minutes.
Mix margarine, sugar and biscuit mix until crumbly. Stir in milk until dough forms. Beat 15 strokes. Drop by rounded tablespoonfuls 2-inches apart on lightly greased cookie sheet. Make a shallow well in center of each with back of spoon. Fill with 1 teaspoon preserves. Bake 10 to 15 minutes or until golden at 350°. While warm, drizzle with glaze. Makes 12.
Dissolve yeast in 2 tablespoons lukewarm water. Let stand 5 minutes. Sift dry ingredients together in a bowl. Cut in shortening with pastry blender until crumbly. Add yeast to milk. Mix well. Add to flour mixture, stirring slowly with a fork.
Heat oven to 400°. Mix together the first six ingredients. Then, layer a pan with tortillas, mix and cheese. Tortillas should be first, and cheese should be on top. Cover and cook 1 hour, then uncover and cook 5 minutes.
Boil chicken breasts in water with a little salt for 20 minutes. Save broth.
Mix all ingredients well (best if done with hands). Shape meatballs into desired size (2-inches in diameter). Fry in saucepan, turning until browned on all sides.* When meatballs are done and sauce has begun to cook on low, add meatballs. Cook at least 2 hours.
Cream first 3 ingredients and add next 5 ingredients. Beat and add chocolate chips and nuts or coconut. Bake usual method at 350°.
Mix lemonade concentrate and sugar and let stand while mixing cake. Mix together other 5 ingredients and pour into well-greased and floured tube pan. Bake 1 hour at 350°. When cake is taken from oven, spoon lemonade mixture over the top and let stand in pan 1 hour. If icing seems too sweet, decrease or omit the sugar.
Mix all ingredients thoroughly. Put in loaf pan and cover with 2 strips bacon, if desired. Pour 8-ounce can tomato sauce over meat loaf. Bake 1 hour at 350°. Serves 6. Enjoy.
Preheat oven to 425°. Spray round 8 x 2-inch cake pan with nonstick cooking spray. In small bowl, combine dry ingredients; stir to mix well. In medium bowl, beat egg whites and cream of tartar on high speed until stiff but not dry; set aside. In another bowl, beat egg yolk with fork until frothy. Stir in warm water and vegetable oil. Mix egg yolk mixture into dry ingredients; beat vigorously with fork for 30 seconds. Fold cornmeal mixture into egg whites. When well combined, add corn and green chili. Pour into baking pan; bake for 15 to 20 minutes or until golden brown. Yields 8 servings. Cut into wedges and serve warm.
Cook the broccoli for 5 minutes, then drain. Mix with the other ingredients and put into a casserole dish. Top with Ritz cracker crumbs mixed with	melted	butter. Bake at 350° for 45 minutes.
Melt chips in double boiler. Pour this over chow mein noodles and form into balls on wax paper.
Combine soy sauce and egg whites; brush on chicken and place on baking sheet, skin side up. Combine marjoram, sage, thyme and rosemary; sprinkle over chicken. Bake at 350° for 45 minutes or until golden brown and cooked through. Squeeze limes over chicken; garnish with mint. Serve hot. Per serving: 255 calories, 11.9 gm fat.
Pour water into skillet. Bring to a boil. Roll meat into balls. Drop into boiling water. Let cook until water is about gone. Add chopped onions; cook until tender. Add tomato soup to meat balls. Simmer for about 5 minutes.
Combine ingredients and put in greased casserole dish. Bake at 350° for 30 to 40 minutes.
Cut up chicken. Brown onion in shortening. Add seasonings and cut-up chicken and brown 10 minutes. Add water. Cover and let simmer slowly until tender. Mix flour and sour cream, put into chicken gravy, bring to a boil and serve with dumplings.
Remove stems from tomatoes; cut in half lengthwise. Put tomatoes in broiler pan. Combine remaining ingredients; lightly press mixture over top of tomato halves. Broil 6 inches from heat about 7 minutes or until topping is lightly browned. Yield: 6 servings.
Shred together first 4 ingredients. Mix well. In saucepan, mix the rest of the ingredients. Pour over and eat.
In large pot, saut margarine and onion. Add soup, water and rice. Mix well. Add broccoli and chicken. Mix all together. Add Cheez Whiz and mix. Pour into casserole dish and bake at 350° for 40 minutes.
Preheat oven to 350° and grease and flour pans. Beat oleo and brown sugar on high speed. Add honey. Beat on low. Stir in beaten eggs and flour mixture alternately. Fold in bananas and walnuts. Bake for 55 to 65 minutes. Yields 1 loaf.
In a large mixer bowl beat butter or margarine until softened. Add brown sugar and beat until fluffy. Add egg yolk and vanilla and beat well. Add flour and beat until well mixed. Stir in chocolate pieces. Cover and chill about 1 hour or until easy to handle. Shape into 1-inch balls. Roll in egg whites, then in nuts. Place on a lightly greased cookie sheet. Bake in a 350° oven about 15 minutes or until done. (Centers will still be soft.) Remove and cool. Makes about 60.
Saute sausage; drain. Beat eggs; add milk, salt, mustard and mix well. In a greased 13 x 9-inch baking dish, layer bread cubes, sausage and cheese. Pour egg mixture over top. Bake at 350° for 45 minutes. Pour off or blot any excess grease. Can be made day before or can be frozen. If so, bake only 30 minutes. Cool and freeze. Thaw in refrigerator overnight. Reheat at 350° for 30 minutes.
Brown meat. Add all other ingredients (including all the liquid from the peas and olives). Heat thoroughly; reduce heat and gently simmer 4 to 5 hours.
Cover cabbage leaves with boiling water. Set aside. Cook and stir ground beef, onion and garlic over medium heat until beef is light brown. Drain.
Beat eggs and oil. Add berries. Add flour, soda and sugar. Mix well. Fold in nuts. Pour into greased loaf pan and bake at 350° for 60 to 70 minutes. Cool in loaf pan for 15 minutes. Remove from pan.
Cook macaroni according to package, drain. In a large skillet, melt 1/4 cup butter; saute onions until tender. Blend in paprika, salt and garlic salt. Cut steaks into 1 inch squares and add to onion mixture, stirring occasionally to brown on all sides. Add soup (undiluted) and simmer 5 minutes. Combine sour cream with flour and cook 1-2 minutes. Combine hot macaroni with 3-4 Tbsp. of melted butter. Put goulash over macaroni. Serve immediately.
Cook in crock-pot 6 to 8 hours. Serve on hoagie buns; cover with gravy from roast. Makes about 8 sandwiches.
Combine first five ingredients. When mixed well, add blueberries. Pour into greased and floured Bundt pan. Bake according to directions on mix box. When cooked, make glaze using powdered sugar and juice.
Saute onion in butter in a skillet until tender; add flour, stirring until smooth. Cook 1 minute. Gradually add half and half and sherry. Cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Stir in pepper. Add turkey, ham, water chestnuts and mushrooms. Spoon mixture into a lightly greased 2 quart casserole dish and sprinkle with cheese. Combine bread crumbs and 3 tablespoons butter, mixing well. Sprinkle evenly over other. Bake at 350° for 30 minutes or until thoroughly heated. Yields 4 to 6 servings.
Combine the milk powder, nondairy creamer, unsweetened cocoa powder, sugar, cinnamon and nutmeg; mix thoroughly. For each serving, combine 1/3 cup cocoa mix and 3/4 cup boiling water in a mug. Optional: Stir 1 teaspoon coffee crystals or 1 to 2 tablespoons liqueur into each serving with a cinnamon stick. Makes 2 3/4 cups mix (eight 6 ounce servings).
Wash and slice vegetables; peel onion. Slice and break apart. Put water and butter in large frying pan. Layer vegetables and onion. Salt and pepper and sprinkle with garlic powder. Cover and cook on medium heat 8 to 10 minutes.
Mix together the cream cheese, margarine and powdered sugar. In another bowl, make pudding as directed. Add the Cool Whip to pudding.
Prepare the bacon until browned; drain. Toast English muffins until golden brown and crisp. Spread each muffin half with sour cream. Break bacon slices in half; place two halves on each muffin. Top with tomato, salsa and cheese. Place the muffins in a baking pan. Bake, until cheese melts, at 370°. Makes 4 servings.
Cream shortening and sugars. Add peanut butter and eggs. Mix. Add dry ingredients. Chill. Shape into roll. Chill again. Cut into slices and bake 8 to 10 minutes in a 350° oven.
Beat egg white until frothy. Add half of icing sugar to egg white. Beat with wooden spoon. Add few drops of oil of peppermint (too little rather than too much). Gradually beat in more sugar until mixture is fairly stiff.
Buy desired number of Tootsie Rolls. Unwrap and place in oven set at 350° for just a few minutes. Tootsie Rolls will get pliable when warm. Do not let them melt! Remove and shape Tootsie Rolls into worm shape. Dip in melted butter. Then roll in graham cracker crumbs. Place on aluminum foil. Looks just like fried worms! A delicacy!
Mix sausage, onions, stuffing mix and herbs. Roll out pastry to 18x12 inches. Cut in half long-ways. Place a line of mixture along the middle of each piece of pastry long-ways. Brush pastry with beaten egg and fold pastry over sausage and seal. Turn sealed side down. Brush top with beaten egg. Slice each roll into one inch pieces and put on cookie sheet sealed side down about one inch apart. Bake at 400 for 15-20 minutes until golden brown. Serve warm or at room temperature. Makes 3 dozen rolls.
Mix flour and sugar; add beer and mix well. Spray loaf pan with Pam. Pour batter into pan. Bake at 350° for 45 minutes. (If 2 loaf pans are used, bake 35 minutes.) Store in plastic bag. Serves 1 loaf, 16 slices.
Melt chips and peanut butter together. Pour mixture over cereal; mix well. Pour powdered sugar over mixture in big bowl and cover bowl with lid and shake well.
Put dates in a bowl and cover with boiling water. Set aside to	cool. Add remaining ingredients. Mix and bake at 325° for 30	to 40 minutes.	When cold, break in small pieces; set aside.
Heat oven to 350°. Grease an 8-inch square pan. In a large mixing bowl, beat butter and sugar until light and fluffy. Add egg and vanilla. Beat well.
Prepare cornbread according to package directions. Whisk together the salad dressing mix, sour cream and mayonnaise. Set aside. Crumble half of the cooled cornbread in the bottom of a large serving dish. Layer half of all remaining ingredients. Top with half of salad dressing. Repeat layering. Garnish as desired. Cover and chill 2 to 3 hours.
Wash turnip greens and put in a large pan. Cook greens with meat of choice and salt. Cook about 20 minutes before adding dumplings.
Mix together butter,	eggs and powdered sugar. Layer cookie crumbs, then powdered sugar mixture, nuts, whipped cream with cherries and lastly another layer of cookie crumbs.
Saute onion in margarine. Add broth, cream soups and 1 cup milk. Heat through. Add	broccoli. Heat to bubbling. Add Cheddar cheese and let melt.
Wash and cut lettuce, broccoli and onions. Feel free to add extra of these three to increase servings. There will be plenty of noodle mixture and dressing.
Make pea-sized flour and shortening by working through with hands. Add water, a little at a time. Do not knead, just work to a ball until mixture doesn't stick. Roll between 2 sheets waxed paper. Makes 2 shells.
Mix peanut butter, graham cracker crumbs, butter and vanilla together, then roll into separate balls. Dip in melted chocolate. Place on wax paper until dry, then roll in powdered sugar.
Combine first 6 ingredients in a Dutch oven; bring to a boil. Add shrimp and return to a boil. Cover and cook 1 minute. Remove from heat and allow shrimp to steam for 10 minutes. Drain shrimp. Serve hot or cold with cocktail sauce. Yield: 2 servings.
Melt butter in bottom of a 9 x 13-inch baking dish. Spread the other ingredients over butter in the exact order listed. Bake at 325° for about 30 minutes. Let cool in pan. Cut into bars.
Cream margarine and sugar gradually. Add unbeaten eggs 1 at a time. Use mixer at medium speed. Reduce mixer speed and add dry ingredients which have been sifted together. Alternate with sour cream, ending with dry ingredients. Add flavoring. Grease 8-inch tube pan. Put a layer of batter in bottom of pan, then swirl around some of the cranberry sauce. Add remaining batter and swirl the remaining cranberry sauce on top. Sprinkle with crushed nuts. Bake in 350° oven for 55 minutes. Remove from pan after 5 minutes cooling.
Prepare roux by heating margarine in large skillet and blending in flour over medium heat. Stir constantly until brown, being careful not to scorch. Add chicken broth gradually; cook until thick and smooth. Add remaining ingredients, except shrimp. Cover; simmer 15 minutes. Add shrimp; simmer 10 minutes more until shrimp are done. Serve over rice.
Cut elephant into bite size chunks. This should take about 2 months. Add enough brown gravy to cover. Cook 4 weeks at 465°. Will serve 3,800 people. If more people show up, you can throw in the 2 rabbits. Do this only if necessary, as most people do not like hare in their stew!
Combine sausage, salmon, crackers and onions; combine milk and eggs. Add to salmon mixture. Add salt and pepper; mix gently. Place in an 8-inch baking dish. Bake at 325° for 1 hour. Yield: 8 servings.
Mix corn and cream cheese together in slow cooker on low. Serve when cheese has melted.
Heat oil in a large saucepan over med-high heat until temp registers 375 degrees on a candy thermometer. Slice Taro as thinly as possible using a mandolin or vegetable slicer. Fry Taro sliced in a single layer w/o crowding them, until they are golden brown. 45 to 60 seconds per side. Transfer chips with a slotted spoon to a paper-towel lined baking sheet. Blot chips with paper-towels & sprinkle with salt. Repeat with all taro serve with tropical fruit salsa.