HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine sugar, sour cream, milk, butter, corn syrup and salt in heavy saucepan. Stir on moderate heat until sugar is dissolved and mixture reaches a boil. Boil over moderate heat until soft ball stage. Remove from heat and allow to stand until lukewarm (about an hour). Add vanilla and beat just until mixture begins to lose gloss and hold shape. Requires very little beating. Quickly stir in walnuts and cherries and turn into oiled pan. Let stand until firm. Have used both green and red cherries.
Preheat oven to 350° (325° glass). In a 13 x 9-inch pan, melt margarine. Sprinkle graham cracker crumbs over margarine. Pour milk over crumbs. Top with both kinds of chips. Press firmly. Bake 25 to 30 minutes or until lightly brown. Cool and cut.
Heat oven to 250°. Mix all ingredients together and bake for 2 hours, stirring occasionally.
Brown meat and drain. Place in a 9 x 13-inch pan. Pour over meat, 1 can of soup. Add green beans, drained. Add salt and pepper. Place hash browns on top. Add the remaining can of soup. Top with the cheese. Bake 1 hour at 350°; longer if hash browns hadn't been nearly thawed before adding.
Cook noodles as label directs, using the salt label calls for and reducing cooking time by a minute or two, and drain. Place butter and cream in a hot skillet, add the noodles and simmer for 1 minute. Toss gently with a spoon and fork, add parmesan cheese and pepper until blended. Serve immediately. Serves 4.
Drain and rinse macaroni in cool water. In large mixing bowl, mix all ingredients. Salt and pepper to taste. Refrigerate until served.
Blend ingredients together. Bake at 350° for 20 minutes. Serve on cream puffs, bread rounds or crackers.
Heat oven to 375°. Mix all ingredients in a bowl. Form into one-inch balls. Place on an ungreased cookie sheet. Bake at 375° for 20 minutes or until brown and sausage is well done. Serve warm.
Wash and tear lettuce. Chop green onions. Place lettuce in bowl and add onions on top. Sprinkle 3 Tbsp. of sugar on top of salad mixture. Fry bacon. Let cool. Crumble bacon on top of salad mixture. Drain bacon grease out of frying pan. Add 2 Tbsp. of bacon grease to every 3 Tbsp. of vinegar. Heat until very bubbly; then pour over mixture and toss the salad. Add salt and pepper to taste.
Mix softened cream cheese, sugar, flour, lemon juice and rind, mixing at medium speed or in food processor until well blended. Add eggs, one at a time; keep mixing. Pour over crust. Bake at 300°. Start checking for doneness after 45 minutes. Cool, garnish with pie filling and serve.
Quarter the tomatoes; chop onions and peppers, then mix all with spices, sugar, vinegar, etc. Cook until thick about 30 minutes or so. Seal hot in sterilized jars. Makes about 5 pints.
Heat all but 3 squares chocolate with 1/4 cup milk in large, microwavable bowl at High 1 1/2 to 2 minutes. Stir until completely melted. Or heat in heavy saucepan over very low heat. Beat in cream cheese, sugar and remaining milk. Gently stir in whipped topping until smooth. Spoon into crust. Freeze until firm.
Pour butter into a rectangle baking dish. In plastic bag, combine remaining ingredients. Shake a few at a time, placing potatoes in a single layer. Bake at 375° for 30 minutes. Turn slices. Sprinkle with Italian seasoning. Bake 30 minutes more, or until tender.
Pour strawberry soda into ice cube trays and freeze. Boil sugar and water for 5 minutes and cool. Add fruit juices to sugar mixture and chill. When ready to serve, place cubes in bowl and add juice and ginger ale.
Make a dressing out of sugar, vinegar, mayonnaise and salt and pepper. Stir with a whisk until mixture is smooth, then pour it over the cabbage.
Brown onions in 3 tablespoons butter. Mix carrots, salt, pepper, parsley flakes, Cheddar cheese and onion with celery soup. Bake at 350° for 20 to 30 minutes. Melt 1/2 cup butter and add 3 cups croutons. Put on top of casserole the last 6 to 8 minutes of baking time (until they are golden brown).
Smash up ground meat in large bowl. Add ingredients one at a time; mix very well. Mold into two loaves. Bake at 350° for about 45 to 50 minutes on a Pam-sprayed cookie sheet or other suitable pan. Also can drain off juices as it cooks for gravy.
Saute onion and garlic in small amount of butter. Add crawfish, cream cheese and jalapeno. Cover and cook until cheese melts, stirring occasionally. Add mayonnaise, mustard, sugar and wine. Simmer. Add salt and pepper to taste. You may add a little crawfish fat, if desired, also more wine.
Line Pyrex oblong dish with heavy aluminum foil, leaving an overhang on both sides. Place brisket, fat side up, in pan and sprinkle with liquid smoke and powders. Fold up foil and crimp to seal. Marinate overnight, if possible, but not a must!
Melt bouillon cubes in 1 tablespoons water. Mix all together and chill.
Boil noodles as package directs, drain. Stir-fry cole slaw and noodles until hot. Add soy sauce to taste.
Mix beef, bread crumbs, egg and water. In a deep 3-quart casserole, combine chili sauce, grape jelly and lemon juice. Shape meat into balls the size of a walnut. Place in chili sauce. Heat, covered, in microwave oven for 12 minutes. Skim off any fat, stir. Heat, covered, in microwave for 8 minutes or until sauce bubbles and meatballs are cooked.
Beat margarine, peanut butter, 1/2 cup granulated and brown sugar until creamy. Beat in egg and vanilla. In another bowl, stir together flour, baking soda and salt; gradually add and blend into creamed mixture. Place 1/4 cup granulated sugar in small bowl. Roll dough into 1-inch balls; roll in sugar to coat. Place balls 2-inches apart on greased baking sheets. Bake at 350° for 10 minutes. Remove cookies from oven; quickly top each with a Kiss; press down firmly. Bake for 3 to 5 minutes or until lightly browned. Transfer to racks; let cool completely. Store airtight. Makes 2 1/2 to 3 dozen.
Stir baking soda into applesauce. Mix all ingredients together well. Bake in a greased and floured tube pan for 2 1/2 hours in a 300° oven.
Heat electric frying pan to 350°. Add butter, saute garlic and mushrooms lightly. Remove. Mix flour, salt, pepper and dry mustard together. Dip meat into mixture. Brown veal in hot butter. Add tomato juice. Cover and cook 20 to 25 minutes at 225°. Add sauteed mushrooms to meat. Cover and simmer at 225° for 5 to 6 minutes. Garnish with parsley. Yields 4 to 6 servings.
Dissolve the yeast in the 1 cup warm water. Add 1 1/2 cups flour, butter, salt and sugar and beat for 3 minutes. Add 1 1/4 cups flour.
Cream the cream cheese, sugar and salt until fluffy. Add eggs, one at a time. Add almond extract. Bake in ungreased 9-inch pie plate for 25 minutes at 350°.
In 4-quart saucepan, in hot butter, cook carrots and onions with garlic until carrots are tender. Add remaining ingredients. Toss to mix well. Spoon into buttered 12 x 8-inch baking dish. Cover; bake at 375° for 30 minutes or until hot. Garnish with parsley.
Brown meat, celery and onion. Add remaining ingredients and 1 1/2 cups of juice from peas and mushrooms. Bake 1 hour at 350°.
Drain oranges and pineapple. Combine all ingredients in large bowl and chill 24 hours before serving. Yields 10 to 12 servings.
Drain all vegetables. Mix the vinegar, sugar and salad oil together. Pour over vegetables. Stores in refrigerator for days.
Make a paste of the cheeses and mayonnaise and spread on each half English muffin. Cut in quarters and broil until bubbly and light golden brown. Makes 48. Freezes very well. (Freeze before broiling, then put on sheet and broil when needed.)
Mix sugar and syrup. Bring to boil. Remove from heat. Stir in peanut butter. Pour over cereal and mix well. Press lightly in buttered 9 x 13-inch pan. Melt chocolate chips; spread on top.
Work first 6 ingredients together, like pie crust; add eggs and mix well. Pat dough into bottom of greased 9 x 9 x 2-inch pan, leaving some of the dough for the top. Put blueberry filling on top of dough in pan. Work remaining dough in strips and place crisscross over top. Bake 25 minutes at 350°.
Bring sugar, water and coffee to a bubbling boil. Then allow to cool. Put in a glass container. Add vodka and vanilla beans. Let stand for 10 days. (Add 1 1/2 ounces to a glass of milk for a White Russian or to coffee or over ice for a Black Russian.) Straight in a cordial glass is a great after dinner drink. An 8 to 10 ounce bottle makes a nice exchange gift or hostess gift at holiday time.
Preheat oven to 400°. Grease round cake pan. Mix dry ingredients in one bowl; others in separate bowl. Pour into flour mix. Stir well. Pour into pan. Bake at 400° for about 30 minutes or until golden brown.
Combine butter, salt, vanilla and 1 cup sugar. Add milk and remaining sugar alternately, then add peanut butter.
Melt margarine. Mix sugar, flour, eggs, vanilla and nuts real good. Fold in chocolate chips; pour into unbaked pie shell. Bake at 325° for 45 to 50 minutes.
In a 2 cup or slightly larger bowl, combine sour cream and mayonnaise until blended. Add garlic salt, chives (or onion salt), parsley flakes and Lawry's salt and stir until blended. Chill, covered, in refrigerator for one to two hours. Serve with raw vegetables or may be used as chip dip.
Brown ground meat, drain. Combine meat, onions, sauces, soups, and chili. Simmer till blended. Layer meat, tortillas, and cheese., ending with cheese in a 12 x 8 x 2 inch pan. Bake at 350° till cheese is melted and bubbly.
In a quart jar mix the sugar, salt, onions, peppers, garlic and fresh dill. Fill with vinegar and refrigerate for at least 1 week before using. Keep refrigerated and use as desired. To replenish, add more sugar, salt and vinegar as vinegar is used.
Rinse and soak beans overnight in 10 cups water with 1 teaspoon salt and green bell pepper. In a large heavy 6 quart pot, bring beans, soaking water and pepper to a boil. Simmer until tender, about 45 minutes. Remove green pepper pieces and discard.
Combine dry ingredients. Dip skinless chicken in butter then crumb mixture. Place on cookie sheet covered with tin foil & thin covering of cooking oil or oil spray. Then, pour the excess crumbs and butter over it. Bake @ 350° for 45- 60 minutes. Baste frequently. DO NOT TURN CHICKEN.
Sprinkle 2 tablespoons sugar over peas. Mix 1 tablespoon of sugar with mayonnaise. Mix everything together and chill.
Cream together shortening and sugars. Add eggs slightly beaten. Sift together 3 cups flour, soda and baking powder and add alternately with the milk. Add vanilla to the milk. Add enough flour to make a soft dough that you can handle. Roll and fill.
Cook macaroni according to package, adding the salt and oil. In a pot melt 2 tablespoons butter or margarine on low flame. Stir black pepper, salt, paparika and 2 tablespoons of flour; mix well, then put 2 cups of milk, continuing to stir. Add the cheese, cut up in small pieces. Stir until thick; add your bread crumbs. Pour sauce over macaroni in layers in a casserole dish and put it in the oven for 20 minutes at 400° or until it browns on top.
Heat oven to 350°. Grease 13 x 9-inch baking dish or 3-quart casserole. In large bowl, combine all ingredients; mix well. Spoon into prepared casserole. Bake at 350° for 30 to 40 minutes or until firm and set. This makes 12 (1/2 cup) servings!
In a skillet, cook hot dogs and onion in oil until lightly browned. Combine the next seven ingredients. Mix well. Stir into skillet, bring to a boil. Reduce heat, cook and stir for 2 minutes. Add macaroni. Cook on low heat until heated through.
Slice small green tomatoes thin. Fill unbaked pie crust with tomatoes, flour, sugar, butter, nutmeg and vinegar. Cover with crust and bake at 450° until crust begins to brown, then set at 350° and bake until tomatoes are tender.
Dissolve yeast in 1/4 cup warm water. Beat together margarine, yeast mixture, sugar, egg and salt. Add warm water and beat in flour gradually until dough is stiff. Turn onto floured board and knead well until elastic and smooth. Cover and let rise until doubled in bulk. Shape into loaves or rolls; place in greased pans. Cover and let rise until almost double. Bake in a 350° oven for 30 minutes for loaves, 20 minutes for rolls. Remove from pan and brush with melted butter.
Brown meat in oil in large skillet. Add onion and cook until tender. Drain. Add seasonings, tomatoes, corn, bouillon and green pepper. Bring to boil. Stir in rice. Remove from heat. Cover. Let stand 5 minutes. Fluff with fork. Serves 4 to 5.
Cook celery and onion in butter or margarine until soft, but not brown. Add crumbs and parsley; mix thoroughly. Add oysters, bay leaf, seasonings and eggs. Add enough liquid to moisten. Makes stuffing for 10 to 12 pound turkey.
Grind pears, onions and peppers; drain. Cook all ingredients 30 minutes or longer if you want it to be a little thicker. Seal in jars.
Cook pepper, onion and butter until soft. Stir often. Add flour, mixed with seasonings and stir until well blended. Add milk gradually, stirring constantly; bring to boil and add corn, egg yolk and bread cubes. Turn into buttered casserole; cover with cracker crumbs and bake at 400° for 1/2 hour or until crumbs are browned.
Heat juices from cherries and pineapple. Dissolve jello in hot juices. Add Coca-Cola. Let stand until slightly thickened. Add cherries (cut in half), pineapple and nuts. Grate cream cheese and add to mixture. Chill until firm. Cut in squares and serve on lettuce leaf. Serves 15.
Make cake in 2 round cake pans and set aside to cool. Make pudding and set in refrigerator to get cold.
Mix eggs with half of milk, then add flour gradually. Once mixture is smooth, add rest of milk, then meat. Add other vegetables and cheese, except 1/4 cup to garnish top. Bake at 350° for about 15 to 20 minutes, then add remaining cheese and bake 15 minutes more. Test center to be sure it is done.
Mix sugar and flour. Gradually add other ingredients. Cook in double boiler until thick. Pour in baked pie shell.
Melt chocolate and butter. Beat egg, sugar and vanilla. Beat into chocolate mixture. Add nuts and marshmallows. Form rolls in waxed paper. Roll in coconut. Freeze, then slice.
Saute the onion and green pepper. Add meat and cook until done. Add 1/2 cup cheese and rest of ingredients. Cook about 7 ounces or more of spaghetti in salt water until tender. Cover the bottom of a large pan with spaghetti. Spoon the meat mixture over the spaghetti. Sprinkle cheese over top (3/4 cup mushrooms, optional). Cover pan and refrigerate 3 to 4 hours or overnight. Bake 30 minutes at 350°.
*Ask your meat man to leave on the fell, the thin pieces of meat that extend beyond the chop.
Preheat oven to 375°. Press cookie dough on buttered pizza sheet. Bake for 18 to 25 minutes. Spread on cream cheese the cherry pie filling or strawberry glaze. Then layer fruit in an attractive manner. Refrigerate.
Combine all ingredients, mixing until just moistened. Pour batter into a 9 x 5 x 3-inch loaf pan, coated with nonstick cooking spray and dusted with flour. Bake at 350° for 50 minutes.
Mix all ingredients together, adding chocolate chips last. Pour into tube pan (greased and floured, or "Pam" spray). Bake at 350° for 55 minutes. Cool, then dust with powdered sugar.
Scald milk, chocolate and sugar to almost boiling. Soak gelatin in the cold water and add to hot mixture. When cold and slightly thickened, flavor with cinnamon and vanilla. Fold in whipped cream. Freeze.
Mix all dry ingredients together. Add melted chocolate and milk; stir until well mixed. Bake at 350° for about 45 minutes.
In 2-quart batter bowl, place margarine, onion and celery. Microwave at 100% power for 3 to 5 minutes, or until tender. Blend flour into mixture. Gradually stir in milk; stir well. Microwave at 100% power for 3 to 3 1/2 minutes or until thickened. Stir well half-way through cooking. Stir small amount of mixture into egg yolks, then blend into remaining hot mixture. Stir in remaining ingredients except cheese; pour into 1 1/2 or 2-quart casserole. Microwave at 100% power for 3 to 4 minutes, or until hot. Top with cheese; cover. Microwave at 70% power for 1 1/2 to 2 minutes, or until cheese is melted.
Cream sugar, shortening and margarine together. Add eggs, one at a time. Beat after each addition. Sift dry ingredients together; add alternately with buttermilk. Blend in coffee and vanilla. Bake in a 350° oven for 35 minutes.
First Layer: Mix lime jello, 1 cup hot water and 3/4 cup cold water. Pour in glass dish and let jell.
Drain spinach through colander. Use spinach, uncooked. Mix all ingredients; chill. Use as dip for vegetables, crackers or bread.
Cook pasta, rinse in cold water and drain well. Add salad dressing to pasta. Use all of dressing if you like it real moist, but may want to use all but 1/2 cup dressing. Mix in Salad Supreme. Mix very well. Chop the peppers, onions, mushrooms and olives. Add to pasta; mix well. Let stand overnight before serving.
Mix meatballs, cranberry sauce and chili sauce in electric frypan or crock-pot until heated thoroughly.
In small saucepan, mix sugar, flour and salt. Stir in pineapple juice and egg. Cook over moderate heat, stirring constantly until thickened. Add lemon juice. Set aside and cool. Cook acini de pepe according to package directions. Combine cooked mixture with acini de pepe. Cover; place in refrigerator until chilled. Combine remaining ingredients; stir lightly. Chill at least 1 hour before serving. Serves 8 to 10.
Drop from spoon over apples sprinkled with sugar and cinnamon. Bake for 30 minutes. Slice 6 apples in baking dish.
Wash squash and trim green ends off. On aluminum foil squares, place 1 squash, chopped onion and pats of oleo. Salt and pepper to taste. Roll foil up around squash and bake in 350° oven for 45 to 55 minutes.
Mix all together (exept for tomato paste and water). Put 1 tablespoon of tomato paste and 1/4 cup water in a frying pan. Make hamburger patties round and 1/2 inch thick. Put in pan. Put remaining tomato paste on top of meat patties. Fry slow for 3 or 4 minutes. Turn over; fry 3 or 4 minutes. Make sure both sides are brown. Turn heat to simmer for about 10 minutes. Makes 4 big burgers.
Put oil, onions and garlic in large pot; cook for 10 minutes. Add remaining ingredients. Mix together and bring to a boil; simmer for 2 hours, or until thick. Remove bay leaves. Pour into jars and seal. Set aside for seal to complete. Eat in 2 months.
Combine first 4 ingredients in bowl. Mix well. Coat nonstick skillet with Pam. Drip bread in egg mixture and put in skillet. Brown on both sides. Makes 4 slices.
Beat eggs, sugar and butter together. Add cool whip and crushed candy bars. Break cake into pieces and put in pan. Cover with cool whip mixture. Sprinkle some candy on top.
Mix corn meal, flour, egg and buttermilk until creamy. Blend. Pour vegetable oil into pan. Coat bottom of pan. Pour remaining oil into mixture and stir. Bake at 350° for 45 minutes.
Mix the miniature marshmallows, pineapple, apples, peanuts and Cool Whip. Let sit in refrigerator for 8 hours. Cook in a small saucepan the reserved pineapple juice, flour, white vinegar and sugar until thick and bubbly, approximately 5 minutes. Cool, then toss with the ingredients.
Combine and pour into 2 loaf pans, greased and floured. Bake at 350° for 50 to 60 minutes.
Dissolve bouillon in hot water. Add Ala and cover. Bring to boil; reduce heat and simmer for 1/2 hour. Drain and cool.
Place yogurt, 1 1/2 cups whipped topping, fruit and ice in blender container; cover. Blend until smooth. Top each serving with 1/4 cup remaining whipped topping. Serve immediately.
Layer ingredients in a 9 x 13-inch pan. Bake 30 minutes at 300°.
Parboil lobster for 5 minutes, after thawing, do not overcook. Drain and remove from shell. Cut into chunks. Set aside. Wrap and refrigerate shells.
Cook chicken, cool and pull from bone. Save broth from chicken. Cook spaghetti in broth. Cook onion, bell pepper and celery in margarine until transparent. Mix all ingredients (except cheese) including 1 cup chicken broth together. Place in casserole dish. Sprinkle cheeses on top. Bake 30 minutes at 350°.
Dice onion. Saute with 1/2 cup of water until onion is transparent and water has evaporated. Stir melted butter (or margarine) into this mixture. Soak 1 slice white bread in the evaporated milk until completely saturated, stirring to bread it up. Set aside. Grate potatoes. (Shredding with food processor works well.) Add all ingredients and mix well. Pour into well-greased pan and bake 10 minutes in preheated oven at 400°. Lower temperature to 350° and continue baking for approximately 1 hour and 15 minutes.
Mix flour, butter and pecans. Press into a 9 x 13-inch pan. Bake at 350° for 20 minutes. Mix 1 cup Cool Whip, sugar and cream cheese and spread over crust. Mix both puddings according to package. Spread over cream cheese mixture and top with rest of Cool Whip.
Melt butter in a 15 1/2 x 10 1/2-inch pan. Add single layer of sliced potatoes; turn once in butter. Mix remaining ingredients; sprinkle over the potatoes. Bake at 375° for 1/2 hour, or until done and tops are crisp. Serve hot.
Let margarine and cream cheese stand to room temperature until soft. Cream together. Remove seeds from jalapeno and dice. Combine all ingredients in casserole dish and bake or microwave until creamy.
Prepare Rice-A-Roni according to directions on the box. Add corn, cheese and soup. Mix well. Place in casserole dish and bake at 300° until it bubbles.
Mix tuna, onion, half cashews and cream cheese. Form ball and roll in rest of cashews.
Boil water. Dissolve sugar, lemonade and orange juice. Add tea and vodka. Cool, then place in freezer. Stir occasionally every hour. Serve slush in 8-ounce glass. Add 7-Up.
Mix first 7 ingredients in mixing bowl. Put pie filling in bottom of 9 x 13 pan. Sprinkle cake mix (dry) over top of pie filling mixture. Pour melted butter or margarine over cake mix. Bake at least 1 hour or until pumpkin is set in 350° oven. Can be served with Cool Whip. Enjoy!!
Mix ground cranberries and sugar. Let set overnight. Drain cranberries for an hour and save juice. Add grapes and nuts. Stir. Fold everything together.
Dissolve dry yeast in warm water. Add sugar and salad oil. Mix in flour. Let rise 5 minutes in a warm place. Roll out and place on pizza pan or cookie tray; let rise again. Add favorite sauce and toppings. Bake at 350° for approximately 45 minutes or until crust is brown and toppings are bubbly.
Beat eggs and milk. Add sugar, butter and corn. Add chopped onion. Put in enough crackers to take up some of the moisture. Salt and pepper to taste. Balance of crackers go on top of the mixture after it is placed in an 8 x 8-inch casserole dish. Top with pats of butter. Sprinkle on paprika. Bake at 350° for 45 minutes to 1 hour (depending on your oven).
Combine all ingredients except peanuts and mix well. Add peanuts and stir until well coated. Spread in a shallow baking pan. Roast 25 minutes at 325°. Stir once or twice. Cool. Makes 3 cups. Contains 60 calories per tablespoon.
Beat whipping cream, powdered sugar and vanilla in chilled small mixer bowl until stiff. Refrigerate. Prepare cocoa as directed; add 2 tablespoons of cream for each cup. Pour cocoa in mugs. Top with whipped cream.
Put in raw crust. Combine ingredients together. Cook at 375° until silver knife inserted comes out almost clean.
Cream margarine until fluffy. Add sugar and beat well. Add eggs, one at a time, beating after each addition. Add bananas; beat well. Dredge raisins and nuts in 1 cup flour. Add this to oleo mixture, then add raisins, nuts, cherries and other flour mixture.
In a large skillet, combine beef, celery and onion. Cook until meat is lightly browned; drain off excess fat. Add tomato, mushrooms, soup, 1/2 cup of water and half the chow mein noodles; stir until blended. Turn into a 1 1/2-quart casserole dish. Top with remaining noodles. Bake at 350° for 30 minutes. Pass soy sauce, if desired. Makes 4 to 5 servings.
Combine all ingredients except soup. Stand in refrigerator about 1 hour. Pour undiluted soup in top of pan of double boiler. Add chicken mixture. Blend together. Cover, heat and serve piping hot on toast. Makes 6 servings.
Cook ingredients until soft ball stage. Pour over popcorn and stir. Butter hands and form into balls.
Mix all ingredients. Pour into greased and floured 8X12 pan. Bake at 350 degrees for 45-60 minutes.