HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix sugar, water, spices and salt. Bring to a boil and cook without stirring until mixture spins a thread (236°). Remove from heat; add pecans, stir vigorously until a solid mass is formed. Separate each nut from mass, while still hot, with a fork. Store in covered container
Melt butter; add flour. Add enough chicken broth to thicken; I use about 1 1/2 cups. I don't like it too thick. Put chicken in bottom of 2 1/2-quart casserole. Add cream sauce to top of chicken.
Mix Jell-O and Kool-Aid powder. Add boiling water until powder dissolves. Then add cold water. Pour into popsicle mold and freeze. Keep leftover liquid in fridge (it will get slightly). Use to refill popsicle molds.
Combine sugar, cream cheese, lemon juice, salt and vanilla in a mixing bowl. Blend ingredients together. Beat eggs into mixture, one at a time. Pour mixture into unbaked crust and bake at 350° for 30 to 35 minutes. Chill, add your favorite fruit topping and serve.
In a large bowl, dissolve jello in boiling water. Mix in pineapple (do not drain), bananas, strawberries and pecans. Pour half of mixture in bowl and chill. Cover chilled jello with sour cream. Slowly pour rest of mixture over sour cream. Chill.
Heat oven to 400°. Mix vegetables, chicken and soup in ungreased 9 inch pie plate. Stir remaining ingredients with fork until blended. Pour into pie plate. Bake 30 minutes or until golden brown.
Grease square pan. Cover potatoes with boiling water in 2 1/2-quart bowl; stir in salt. Let stand, uncovered, 15 minutes; drain. Toss potatoes with melted margarine and the Parmesan cheese. Press potato mixture in bottom of dish; top with broccoli. Heat oven to 375°.
Measure lemon juice or vinegar, water, salt, sugar and Tabasco into saucepan. Heat to boiling. Keep hot for basting chicken.
Soften yeast in 1/4 cup water; blend 1 cup hot water, oleo, honey and salt in large bowl. Cool to lukewarm; stir in about 1 1/2 cups flour and beat until smooth and elastic. Blend in yeast, eggs and oatmeal. Add the rest of flour and beat until smooth. Cover and let rise in warm place about an hour. Stir down and knead a little; turn into 2-quart round casserole dish. Bake 55 to 60 minutes at 375°. Let stand 10 minutes. Remove from dish.
Mix together yogurt, pineapple, honey and bananas. Sprinkle with nuts and crushed berries. Chill for 2 hours before serving. Yields 4 servings.
Cook chicken and break into pieces. Save 1 3/4 cups of the hot liquid. Stir next 6 ingredients together. Put chicken in the bottom of a baking dish. Add broccoli; pour soup over chicken and broccoli. Top with cornbread dressing; add slices of margarine on top. Bake at 350° for 30 minutes.
Brown ground beef and onion together. Add beans, tomato sauce and water. Simmer 1/2 hour or so. Add macaroni; cook on low until macaroni is done (stir a couple of times). Put cheese over macaroni. Serve when cheese is melted.
Preheat oven to 350°. Peel sweet potatoes and cut into bite size pieces. Boil potatoes until just fork tender. Drain and sprinkle with 1/2 cup sugar and cinnamon (to taste). Place butter in casserole dish and place in oven until butter is melted. Meanwhile in bowl, mix flour, 1 cup sugar, baking powder and salt. Add milk and mix well. Pour batter into dish on top of butter. Gently add sweet potatoes onto batter. Bake for approximately 45 minutes or until golden brown. Sprinkle lightly with sugar. Delicious served hot with a scoop of vanilla ice cream on top. Double recipe for a 9 x 13 baking dish.
Melt margarine in medium saucepan; add flour. Stir until smooth. Slowly add Pet milk and then add chicken broth. Cook until thickened and remove from heat. Mix all other ingredients except almonds. Pour into 11 1/2 x 13 baking dish. Top with almonds. Bake at 325° to 350° until bubbles.
Mix berries and 2 tablespoons sugar; set aside. Mix dry ingredients in bowl. Make a well. Pour in wet ingredients and add lemon peel. Mix until barely moist. Add berries. Pour into prepared muffin tins. Bake at 400° for 20 to 25 minutes. Top with melted butter and sugar, if desired.
Cook beans; combine butter and flour; cook gently. Remove from heat; stir in seasonings and cream; foil in beans. Place in 2 qt. casserole; cover with cheese, then with crumbs of corn flakes mixed with butter. Bake at 350° for 30 minutes.
Melt marshmallows and milk, stirring constantly. Chill until thick. Whip cream and fold in marshmallows that have had liqueurs added. Add coloring. Pour into a 9-inch chocolate crust.
Mix cherry pie filling and crushed pineapple, including juice, in bottom of a 13 x 10-inch baking dish. Sprinkle entire cake mix over fruit. Then place slices of margarine over cake mix. Bake in a 350° oven for about 30 minutes until golden brown and fruit is bubbling.
Cook squash in skillet and drain well. Cut up onions and mix them with beaten eggs. In saucepan, combine sour cream, 3/4 stick of butter and Parmesan cheese and cook until butter melts. Pour in onion and egg mixture and cook a few more minutes. Add squash and mix. Pour in greased casserole dish. Cover with shredded Cheddar cheese. Dab rest of butter over cheese. Sprinkle with Parmesan cheese. Cook at 350° for 45 minutes.
Mix all, top with reserved crumbs, freeze. You mix the dry pudding powder with the other ingredients, reserving a few Oreo crumbs for garnish.
Cut carrots in 3-inch pieces. In covered saucepan, cook carrots and onions in water for 30 minutes or until tender. Drain. Stir in soup, 1/2 cup water, parsley and paprika. Heat; stir occasionally. Garnish with almonds. Makes about 4 cups.
Mix all ingredients, except powdered sugar, well. Pour into a well-greased tube pan. Bake for 1 hour at 250°. Sprinkle with powdered sugar. Very good!
Mix pretzels, margarine and sugar together and place in 9 x 13-inch pan. Bake for 10 minutes at 350°. Cool completely. In separate bowl, mix together Cool Whip and Philly cheese. Place this mixture on top of cooled pretzel mixture. Pour can of pie filling on top and cover with shredded cheese. Refrigerate 1 to 2 hours.
Prepare salad. Add cheese and beans. Just before serving, add Fritos and Catalina dressing.
Saute onion, bell pepper and garlic. Set aside. Brown ground chuck; drain. Return onion mixture to meat.	Add tomatoes, sauce, pepper and salt. Simmer on low while noodles cook.	Drain noodles and add to sauce. Bake in casserole dish for 50 minutes at 350°. Sprinkle top with cheese and melt. I use Cheddar cheese.
Use enough water to make it desirable. Mix cheese, onion and peppers in last. Bake at 325° for 1 hour. For a larger pan of bread, double the recipe.
In a mixing bowl, combine dry cake mix and walnuts. Stir in evaporated milk and the melted butter or margarine. Spread about half of the cake mixture in a greased 13 x 9 x 2-inch baking pan. Bake in a 350° oven for 8 to 10 minutes. Remove from oven. Sprinkle chocolate pieces over hot crust. Drizzle with caramel topping.
Mix sliced apples, sugar, cinnamon, flour and nutmeg in a microwavable bowl with lid. Microwave on High 6 minutes. Stir and microwave another 6 minutes. Pour into unbaked pie crust. Place butter on top of apple mixture and cover with top crust.
Warm cream cheese to room temperature. Add part of the clam juice to soften cream cheese. Add mayonnaise, Tabasco, garlic salt, dill weed, onion powder and clams (drained). Mix well.
Prepare cake mix according to directions on box. Bake and let cake cool to room temperature. Using wooden spoon handle, make holes throughout the top of the cake. Pour canned milk over cake. Spread caramel topping over this, evenly with spoon or spatula. Prepare Cool Whip and cream cheese to desired thickness. Spread this mixture on top of caramel. Spread with toffee pieces. Keep refrigerated.
Preheat oven to 425°. Combine milk, eggs, flour and Dijon mustard in blender. Blend well. Transfer to a bowl and stir in sausage, onion and cheese. Bake 30 minutes until puffed and brown. Makes 4 servings.
Saute pepper and onion in margarine. Add soup and broccoli. Stir well. Add cooked rice and Cheez Whiz. Stir well and pour into buttered 9 x 12-inch dish. Bake at 325° for 25 minutes.
In plastic bag or bowl, add all ingredients. Close bag and shake or toss in bowl until evenly coated. Put into shallow baking dish or pan. Bake at 450°, stirring often, for about 40 minutes or until tender and brown.
Mix all ingredients together, except for corn flakes. Place in large baking dish. Top with corn flakes and dot with butter. Bake 1 hour at 350°.
Dry the livers on paper towels. Saute the onions and garlic in oil until brown. Remove from pan and add livers. Cook until they have lost their red color; turn down heat to medium and simmer for 10 minutes. Remove from heat. Put all ingredients in food processor, blender (half of mixture at one time) or put through the fine blade of a food grinder. Blend to a fine paste. Add more seasoning, if necessary. Serve in small scoops on lettuce as a first course, or as a spread on matzos. Serves at least 12 as a spread or 6 as first course servings.
Prick bottom and sides of pastry shell with fork. Sprinkle with 1/3 cup cheese. Bake at 375° for 15-16 minutes until crust is lightly browned. Cool.	Combine sour cream and mayo in bowl. Stir in chicken, pineapple, 1 cup walnuts and celery. Pour in cooled crust. Top with remaining cheese and walnuts. Refrigerate for 1 hour before cutting.
Preheat oven to 400°. Brown pork chops on all sides in hot oil. Place apple slices in a greased baking dish. Sprinkle with sugar and cinnamon. Dot with butter. Top with pork chops. Cover and bake for 1 hour.
Mix all ingredients and add 24 pounds turkey that has been roasted and shredded for sandwiches.
Beat cream cheese and sugar until smooth. Gradually blend in Carnation and vanilla. Soften gelatin in cold water. Heat to dissolve. Blend into cheese mixture. Pour into a 12 x 7 1/2 x 2-inch baking dish. Chill until firm, about 1/2 hour. Dissolve strawberry and raspberry gelatin in boiling water. Cool. Mash bananas well. Blend into gelatin. Stir in pineapple and strawberries. Spoon and spread over cream cheese mixture. Chill at least 3 hours.
Mix all together. Put in crock-pot. Add water to barely cover. Stir thoroughly. Cover and cook 12 or more hours.
Mix together the first 5 ingredients. Boil 2 quarts water and the tea bags. Wrap in coffee filter the cloves and cinnamon sticks. Boil for 3 minutes. Add liquid to juice mixture. Drink hot or cold.
Break cauliflower into bite size pieces. Wash and drain. In large bowl, mix cauliflower, peas and cheese. Stir dressing mix with mayo and add to rest of ingredients. Chill overnight. Very tasty.
Boil pineapple and sugar together and add jello and water. Chill. Fold in the rest of the ingredients and chill until firm. Makes a large salad.
Cream shortening and sugar. Add eggs. Sift flour; measure and sift with baking soda, nutmeg and salt. Add milk alternately with dry ingredients. Mix thoroughly.
Mix soup, milk and cut up chicken and place in baking dish. Mix broth and melted butter with stuffing and place on top of chicken mixture. Bake 350 degrees until it bubbles. Chopped celery and onions cooked in broth can also be added to stuffing for additional flavor.
Sift flour, baking powder and salt together. Cream shortening, add sugar. Add eggs, one at a time. Add dry ingredients, alternating with milk and extract. Add coconut, beat well. Pour into greased and floured Bundt or tube pan (10-inch). Bake at 325° for 1 hour and 10 minutes. Remove from oven and leave in pan.
Peel and halve fresh peaches (or drain canned ones thoroughly). Place cavity-side up in buttered baking dish. Combine almonds with sugar and orange rind. Pile into peach cavities; sprinkle with a little more powdered sugar, then slowly pour sherry over all. Bake uncovered at 350° for about 30 minutes (20 minutes for canned fruit), basting several times with sherry in bottom of dish. Serve barely warm, garnished with slightly sweetened whipped cream flavored with 1/2 teaspoon almond extract. A magnificent dessert when fresh peaches are at their best. Yields 8 servings.
Cook celery and onion with 1 cup milk in the top of double boiler until tender, about 20 minutes. Remove onion. Melt butter, blend in flour, salt and pepper, add remaining milk gradually, stirring constantly. Heat to boiling and cook 3 minutes. Add celery and milk mixture.
Cut beef steak into 1/8 to 1/4-inch strips. Combine water, sherry and soy sauce. Pour over beef and set aside. Quickly stir-fry peppers in 1 tablespoon hot oil in large skillet or wok 3 to 4 minutes. Remove from skillet or wok. Pour off and reserve marinade. Quickly brown beef strips (1/2 at a time) in remaining hot oil. Combine cornstarch with reserved marinade. Add liquid and pepper to beef and cook, stirring, until sauce is thickened. Serve over cooked rice, if desired. Makes 4 servings.
Combine all ingredients; mix well. Chill before serving. Ingredients may be placed in blender for 20 seconds, if desired.
Remove crust from bread and cube. Place half of bread in buttered 9 x 13-inch pan. Cube cream cheese and place over bread. Put remaining half of bread on top of cream cheese. Mix eggs, maple syrup and milk together; pour on top of bread and cream cheese. Make sure the bread is covered, but not floating. Cover and place in refrigerator overnight. Cook at 375° for 45 minutes. Serve with more warm maple syrup.
Butter a 2-quart casserole well. Sprinkle with cracker crumbs. Cover with a layer of oysters, salt and pepper and dots of butter. Repeat until all oysters are used. End with layer of cracker crumbs. Beat eggs, milk and oyster liquid with lemon rind; pour over casserole and season to taste. Dot with butter. Bake in a 350° oven for 30 minutes.
Cream sugar and margarine. Add remaining ingredients and mix together. Pour into greased and floured 9 x 9-inch pan. (Double batch into 9 x 13-inch pan.)
Mix all ingredients except crackers and butter. Mix well. Pour into casserole dish. Crumble the Ritz crackers and melt the margarine. Mix crackers and margarine together and sprinkle over casserole. Bake at 350° for 30 minutes.
Combine all ingredients with hands. Shape loosely into small balls. Bake at 350° for 15 to 20 minutes. Yields 100 cocktail-size balls.
Mix first 6 ingredients together and put in greased casserole dish. Sprinkle the potato chips over chicken mixture. Sprinkle grated cheese over chips. Bake at 350° for one hour.
In a large saucepan, combine the first 7 ingredients; bring to a boil. Reduce heat, cover and simmer until the vegetables are tender. Add ham. In another saucepan, melt the margarine; stir in flour until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cheese until melted. Add to soup.
Put brisket in pan. Pour liquid smoke over brisket, then cover with onion, garlic powder and the celery salt. Cover with foil and marinate overnight in refrigerator. Uncover. Sprinkle with salt and pepper. Then drizzle with Lea & Perrins. Cover. Bake 1 hour per pound at 275°.
Bake cake as directed on box, making sheet cake. Let cake cool. Poke holes all over cake. Pour Coco Lopez over cake. Mix pineapple and condensed milk together and pour over cake. Cover with Cool Whip. Top with coconut and cherries. Cover cake and set in the refrigerator overnight.
In saucepan put together sugar, corn syrup and water. Stir until clear. Let simmer, cook to 310° on candy thermometer. Remove from heat. Add food coloring to tint. Stir in cinnamon oil. Pour on cookie sheet. Cool and break apart.
Dissolve sugar in 2 cups hot water. Dissolve Jell-O in 1 cup hot water. Combine all ingredients except ginger ale in a gallon jar and freeze. When ready to serve, thaw to slush stage and add ginger ale.
Melt margarine over medium heat. Beat eggs well and add other ingredients; mix well. Pour into unbaked pie shell and sprinkle with pecans. Bake in a preheated oven at 300° to 350° for about 45 minutes or until golden brown.
Brown green peppers and onions. Brown ground beef. Add other ingredients. Simmer on very low heat 6 to 8 hours.
Brown hamburger and onion. Mash tamales and add remaining ingredients. Mix well. Top with cheese and bake for 30 minutes at 350°.
Most Important: Mix in exact order. Dissolve Jell-O in 1 cup of boiling water. Add sugar that has been dissolved in 5 cups of warm water. Add pineapple juice. Add 7 cups warm water. Stir until well-blended. Freeze. Stir once while freezing.
Mix all together and put in a large Dutch oven or casserole dish with cover. Bake at 325° until meat is tender. Serve over rice or noodles. Do not brown meat first.
Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add onion and next 3 ingredients. Saute until crisp-tender. Add mushrooms and cook about 3 minutes, stirring occasionally. Add chicken and next 5 ingredients; cook 25 minutes. Serve over rice; sprinkle with parsley.
Brown ground beef and drain well. Melt cheese and add picante sauce. Combine meat and cheese mixture. Serve hot with tortilla chips.
Combine all ingredients in ovenproof dish. Bake in a 350° oven for 20 to 25 minutes, covered. Stir. Serve hot with Triscuits or corn chips.
Mix jello, boiling water, sugar and cornstarch; boil for 2 1/2 minutes. Set aside and cool. Add strawberries to mixture and pour into baked pie crust. Top with Cool Whip and garnish with whole berries, if desired. Let set in refrigerator 1 hour before serving.
You will need 1 small paper bag. Soak bananas in lemon juice a couple of minutes to keep from turning. Cut bananas in half; using hands, cover bananas with salad dressing. Put 1/2 of the nuts in bag. Place 1/2 of the bananas in the bag and shake. Repeat with rest of peanuts and bananas. Makes 12 single servings.
Spread half of the grated cheese over a greased 9 x 13-inch pan. Spread the green chiles over the cheese and top with remaining cheese. Beat eggs with juice from chiles. Pour over cheese mixture. Dust with paprika and bake at 350° for 35 to 45 minutes. Cut in squares and serve.
Prepare cake mix as directed. Bake in a greased and floured casserole dish.
Combine ingredients in blender. Cover and blend on high speed until smooth. Serve immediately. Serves 1 (12 ounce portion).
Remove stems from mushrooms. Brown sausage, onions and mushroom stems. Drain sausage and add cream cheese, stirring until melted. Stuff mushrooms with sausage mixture. Put in baking dish or on a cookie sheet. Bake at 300° for about 30 minutes. Leftover stuffing can be sprinkled on top of mushrooms before baking.
Cook onion in butter. Stir in flour; add milk gradually. Cook until thick, stirring constantly. Add salt and pepper, egg, cheese and broccoli. Pour into greased baking dish. Top with bread crumbs. Bake at 400° for 45 minutes.
Preheat oven to 350°. Cream butter and sugars and beat in eggs. Stir in sour cream, banana and vanilla. In separate bowl, combine flour, baking powder, soda and cinnamon. Gradually add to butter mixture. Gently stir in apples and nuts. Spoon into greased bread pan and bake 1 hour.
Put beef and onions in frying pan. Crumble and fry until brown; drain. Add the refried beans. Mix then spread in baking dish, sprinkle chopped chilies next. Cover evenly with cheese and sprinkle taco sauce over it all. Bake uncovered at 350° for 20 to 25 minutes. Serve with nacho or tortilla chips.
In a large skillet, cook beef, onions and green pepper, half at a time, until meat is brown. Drain off fat. Cook noodles according to package directions; drain well. Return drained noodles to kettle. Stir in meat mixture, tomato soup, cheese, chili sauce, pimiento, salt, chili powder, pepper and 2 cups water; mix well. Divide mixture between 2 (13 x 9 x 2-inch) baking dishes.
Brown meat in large pot or frying pan. Chop onion and pepper and saute with meat until onion is translucent. Drain grease. Add tomatoes (chop large pieces) and tomato sauce. Bring to a simmer on medium heat. Add spices and tomato paste. Cover and simmer on low heat for 45 minutes or until ready to serve.
Combine squash, onion, parsley and celery in saucepan with a little water and cook until tender. Blend in blender, season with salt and pepper to taste. Add bacon, egg, milk and bread crumbs. Mix well, pour into 2-quart oblong casserole and bake at 400° for 20 minutes. Then top with grated cheese and bake until cheese is melted.
1. Place the sweet potato slices tin a pot and add water to cover. Heat to boiling.
Beat eggs; add sugar, oil, zucchini and carrots. Mix flour, powder, soda, salt, cinnamon and cloves together. Add to egg mixture. Blend in vanilla, walnuts and raisins. Bake 1 hour at 350°. Makes 2 loaves.
In large skillet, melt butter over medium heat. Add mushrooms and peppers. Cook, stirring often, 2 to 3 minutes or until soft. Remove from heat.
Mix beef, onion, parsley, salt, pepper, bread crumbs, milk and egg together. Form into balls. Make sauce by mixing grape jelly, chili sauce and water. Pour over meatballs. Marinate overnight. Bake at 300° for 40 minutes. Makes 45 balls.
Dissolve jello in 1 cup boiling water. Add cinnamon candies to 1/2 cup boiling water. Stir to dissolve; add to jello. Cool until partially set. Add remaining ingredients. Pour into mold. Chill to set.
Boil potatoes. Cut potatoes in cubes. Mix all ingredients. Refrigerate.
Cream butter and sugar thoroughly. Add eggs and beat well. Sift flour, baking powder and salt. Add dry ingredients; alternate with milk. Bake in 2 (9-inch) pans at 350° for 30 minutes. Frost with icing and cover with coconut. Grease, flour and wax paper pans.
In a 9 x 13-inch pan, place sauerkraut on the bottom, then drained noodles. Mix mustard, soup and mayonnaise with some sauerkraut juice so as to spread over top. Sprinkle onion, then corned beef, then cheese. Top with bread crumbs. Cover with foil. Bake at 350° for 1 hour, then uncover and let bake 15 minutes more to brown.
Heat oven to 425°. Melt 2 tablespoons butter, let cool. Sift meal, flour, baking powder and pepper into mixing bowl. Add butter and milk to dry ingredients. Fold in beaten egg whites and bake until golden brown. Heat greased muffin tin in oven for a few minutes before filling with batter. Bake 15 to 20 minutes until golden brown.
"Pick" crab meat. Mix all other ingredients together. Gently fold in crab meat. Chill. Spread on crackers, deli breads or fill mini cream puff shells.
Melt butter; add chocolate. Add white sugar and milk. Cook until slightly thick. Cool. Add vanilla, marshmallows, wafers and walnuts. Press in 8 x 8-inch pan which has been greased and slightly sprinkled with graham wafer crumbs. Sprinkle more crumbs over top; chill.
Mix all ingredients (will be stiff). Chill overnight. Make into 1-inch balls. Line on a cookie sheet and chill overnight again.
Mix flour, corn meal, sugar, baking powder and salt together in a bowl. Pour egg and milk mixture in bowl. Beat until well mixed. Add melted butter. Beat again and pour into well-greased pan. Bake in 400° preheated oven for 30 minutes or until brown.
In a large pan, saute onion and beef. Add all other ingredients except corn. Cook at least 1 1/2 hours; stir frequently. Add corn; let simmer at least 15 minutes on low heat. If too thin, add some instant potato flakes and stir. I usually cook this in the crock-pot and just let it keep cooking until ready to serve. Add Tabasco, if desired.
Mix together margarine, flour, oatmeal, brown sugar and pecans. Spread thin in a large cookie sheet. Bake at 400° for 15 minutes. Crumble while hot; spread one half of mixture in a 9 by 13 inch pan. Drizzle one half of jar of caramel sauce on top of mixture. Cut ice cream in 1 inch slices, layer on crumbs.	Top with remaining crumbs and sauce. Freeze. Can also use butterscotch topping, if desired.
Combine vegetables. Sprinkle with salt; let stand 1 hour. Drain mixture if water accumulates. Combine remaining ingredients in a saucepan. Bring to a boil; boil 1 minute. Cool. Pour over cabbage mixture; stir well. Freeze in containers. To serve, thaw in refrigerator. Makes 8 to 10 servings.
In a small bowl, stir together the sandwich spread and curry powder. Stir in the finely chopped pork or chicken, carrot, coconut and green pepper. Mix well. Spoon into pita halves or use bread to assemble into sandwiches. Makes 4 servings.