HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place sugar in 3-quart heavy saucepan; cook over medium-high heat, no stirring, until sugar starts to melt. Reduce heat to low; cook until sugar is golden brown, stirring frequently. Remove from heat. Carefully add water (it will splatter). Return to heat; bring to boiling, stirring to melt hardened lumps. Remove from heat. Stir in margarine, cinnamon and vanilla. In a 3-quart rectangular baking dish, layer half the bread cubes. Sprinkle half the cheese and all the raisins over bread cubes. Top with remaining cheese and nuts. Pour caramelized sugar mixture over all. Bake, uncovered, in 350° oven for 30 minutes or until top is golden and syrup is absorbed. Serve Sopa with whipped cream and orange slices, if desired. Serves 16.
Place corn curls in large roaster pan. In 2-quart saucepan, cook together for 2 minutes the butter, brown sugar and corn syrup. Add baking soda; mixture will foam. Pour caramel mixture over corn curls and stir until mixed. Place in 250° oven for 45 minutes. Stir at least every 10 to 15 minutes. Remove from oven and pour on wax paper and break apart.
Soak corned beef in cold water overnight in refrigerator. Drain and cover with fresh water. Bring to a boil; reduce flame and simmer, covered, about 2 hours. It will be about half done. Remove corned beef from pot, discarding cooking liquid. Place juniper berries, bay leaf, thyme and parsley on a square of cheesecloth and tie to make a bouquet garni. Put bacon, onion and garlic in the pot and saute until onion turns yellow, not brown. Return corned beef to pot. Add sauerkraut and juice in the can (do not wash sauerkraut). Add bouquet garni, wine and chicken broth. Stir well. Simmer over low heat, stirring occasionally, until corned beef is almost done, about 1 1/2 hours. Peel potatoes. Peel carrots and cut crosswise into 1-inch chunks. Add potatoes and carrots to pot. Continue to cook until corned beef and vegetables are tender. Remove bouquet garni. Serves six.
Combine first three ingredients, stirring well. Chill. To serve, combine chilled mixture and ginger ale in a punch bowl. Garnish with fruit slices and maraschino cherries if desired. Yields about 2 gallons.
Mix together and bake in a 9 x 13-inch pan for 45 minutes at 350°. Very good.
Saute noodles lightly in margarine. Add broth; bring to a boil. Add rice and simmer 20 minutes until tender and liquid is absorbed. Add salt, cumin and Gravy Master to taste.
Arrange crescent rolls, with points to center, on pizza pan. Spread dough until bottom and sides are covered. Sprinkle sausage on crust. Add potatoes and cheese. Pour egg mixture over top. Finish with Parmesan cheese sprinkled on top. Bake at 350° for 30 minutes.
Cook ginger root and garlic in water for about 1 hour. Combine sugar and vinegar; simmer for 1 hour. Add sliced mango and cook until tender. Add remaining ingredients and cook until ready. Serve chutney with your favorite meat.
Beat eggs slightly. Add sugar and beat lightly; do not overbeat. Add cooled, melted margarine and flavoring. Sift flour and cornstarch; add to egg mixture. Dough will be sticky enough to be dropped by a spoon. Bake on krumkake iron.
Mix yeast in warm water in large bowl. Add milk, oil, salt and sugar. Add white and rye flour. Put on floured board and knead for 5 to 10 minutes. Put in greased bowl and let rise. Punch down once and let rise again. Divide for four loaves and knead. Put in greased bread pans. Put oil on top of each loaf. Bake at 375° for 45 minutes.
Mix ingredients in order as listed. If you are going to use timer, make "well" on top of ingredients and put yeast there. If crust appears harder then you like, use less sugar. Makes 1 1/2 pound loaf.
Mix together the first 3 ingredients; pour into ice cream churn. Freeze 10 minutes. Add crushed Oreos. Freeze until ice cream freezer cuts off.
Blend all ingredients, except vegetables. Cover and refrigerate for 2 days. Serve with vegetables.
Pour pie filling, most of the brown sugar and cinnamon; sprinkle cake mix over filling. Cover; top lightly with remaining brown sugar. Pour melted butter over all. Sprinkle white sugar over top. Bake at 300° for 40 to 45 minutes.
Grind pears, onions, and peppers. Add sugar, vinegar, salt and spices. Cook 30 minutes after mixture begins to boil. Pour into sterilized jars and seal tightly. If pears have lots of juice, drain off.
Sift together all dry ingredients. Beat egg with milk and add to the flour mixture, along with the melted butter. Stir everything up well. Spread batter in a greased 9-inch pie dish. Bake in 375° oven for 30 to 35 minutes, or until lightly browned on edges. Serve hot with butter.
Break up sausage in skillet; brown with chopped onion. Don't pour off grease. While sausage and onion are cooking, cook macaroni and drain. Mix all ingredients together. Put in baking dish and bake in a 350° oven until hot and bubbly. An option is to sprinkle grated cheese on top and put in oven just long enough for cheese to melt. Makes 1 large or 2 small casseroles. Serve hot.
Saute onions in shortening until tender. Add hamburger and cook until hamburger turns gray. Add all the other ingredients. Simmer 30 minutes. Serves 6 to 8.
Cook noodles; drain and rinse in cold water. Fry sausage until done (you can add diced onion to this if you want). Stir in spaghetti sauce. Layer noodles, spaghetti mixture and cheese in large cake pan or lasagna pan. Keep layering until all used. You can also add mushrooms to sauce if you want. Cover with foil; bake 30 to 45 minutes, until hot and cheese is melted.
The night before salad is to be served: layer the ingredients in the order given in a clear serving bowl, making sure each layer covers the previous layer and shows through the sides of the bowl. Refrigerate overnight or at least 4 hours.
Heat oleo, add in this order: (stirring after each addition) onion, leek, parsnip, carrots, celery, rice, parsley and dill.
Melt or soften butter. Cream with sugar. Add eggs one at a time, beating after each. Add flour and salt with chopped nuts, dates and candy. Add to creamed mixture. Bake in large tube pan prepared as for other cakes. Bake at 275° for 2 1/2 hours.
Melt butter. Add sugar and blend. Stir in egg, then sifted dry ingredients. Last stir in vanilla and nuts. Spread in well-greased 8-inch square pan. Bake at 350° for 25 minutes. Cut into bars while still warm.
Brown ground beef; dip off grease. Chop medium-sized onion. Chop medium (1/2) cabbage head. Dice potatoes. Combine all with stewed tomatoes. Simmer mixture for 20 minutes. Add salt and pepper to taste. Add chili powder.
Mix in a bowl the bread crumbs, seed and cheese. Set aside. In a bowl, place melted butter and oregano. Sprinkle chicken with garlic salt. Dip in butter mixture, then bread crumbs. Place on greased cookie sheet and bake at 450° for 1 hour.
Dissolve yeast	in water. Heat milk to lukewarm; add butter to melt. Beat eggs. Put	all ingredients in a very large bowl. Add	sugar and salt. Slowly add	most of the flour, mixing well. Add	more of the flour while kneading until the dough isn't sticky to the touch. Put into 2 greased large pans and cover; let rise about 2 hours. Punch down and let rise again until doubled in size.	Roll out on well floured sheet 1/2 at	a time until	very thin. Spread with filling and roll up. Let rise in well-greased loaf pans for 15 minutes. Spread milk over top and bake at 350° for 1 hour and 10 minutes.
Mix all ingredients except potatoes. Place potatoes in greased 9 x 12-inch dish. Pour mixture over potatoes. Top with Cheddar cheese, corn flakes and melted butter. Bake at 350° for 45 minutes.
Brown ground beef and onion. Combine chicken soup, mushroom soup and Ro-Tel tomatoes. Layer Doritos, meat mixture, soup mixture and shredded Velveeta. Bake at 375° until cheese bubbles.
Preheat oven to 375°. Grease 2 baking sheets. In medium bowl, beat butter or margarine and 1 cup sugar 5 to 8 minutes or until light and fluffy. Beat in molasses and egg until blended. Sift flour, baking soda, ginger, cinnamon, cloves and salt over sugar mixture. Stir with a wooden spoon to make a stiff dough. Shape dough into walnut sized balls; roll in sugar to coat. Place about 2 1/2 inches apart on greased baking sheet. Bake in preheated oven 12 to 14 minutes. Remove from baking sheets; cool on wire racks. Makes about 30 cookies.
Heat oven to 375°. Mix all dry ingredients well, then add liquids. If you want raisins, add in with dry ingredients. Bake 8 to 9 minutes for a chewy cookie. Bake 10 to 11 minutes for crispy cookies. Cool 3 to 4 minutes on cookie sheet. Store tightly covered. Makes 4 1/2 dozen cookies or something around that.
Make mashed potatoes with butter and milk or follow instructions on instant potato package. Add all remaining ingredients and mix well. Sprinkle top with paprika. Bake at 350° for 20 minutes.
Mix ingredients together. Beat with mixer 4 minutes. Pour mixture into greased and floured loaf pans (2 large or 3 small loaf pans). Bake at 350° for 50 to 55 minutes.
Layer cooked broccoli and chicken in 13 x 9-inch dish.	Mix soup, milk, mayonnaise, lemon juice, curry powder and Worcestershire sauce. Pour on top of layered chicken and broccoli. Top with grated cheese.	Mix bread crumbs and melted margarine; sprinkle on top of cheese. Bake 40 minutes at 350°.
Combine chicken broth and shallots. In shallow dish, arrange duck breasts in single layer. Pour broth over duck breasts; cover tightly. Microwave on 60% (bake) for 15 to 17 minutes. Turn once during cooking. (Duck breasts should be cooked to medium rare at this point.) Remove from oven and cover tightly with aluminum foil, shiny-side down.
Combine flour, salt and sugar. Stir well. Mix oil and milk and pour in flour mixture. Stir well. Pat in 9-inch pie plate. Can pour in pie mixture or bake for pie shell at 425° for about 10 minutes (prick crust with fork before baking).
Stir flour, cornstarch, baking powder, and salt into a large bowl. Make a well in center, add water, egg yolk and dill pickle juice at the same time. Stir until smooth. Cover bowl and refrigerate 30 minutes. Heat at least 2 inches of oil in deep fryer. Dip pickles in batter to coat evenly and fry.
The night before, cook noodles according to package instructions. Rinse with cold water and drain. Add bottle of McCormick Salad Supreme, Italian dressing and onion. Toss and refrigerate overnight. Add other ingredients a few hours before serving, then chill. The longer it sets, the better it tastes. May also add chopped broccoli, cauliflower and black olives.
Cream the butter and shortening; add sugar and cream well. Add eggs and beat well. Sift flour, soda and cream of tartar; add gradually, creaming well. Add vanilla; cream well. Chill dough 3 to 4 hours or overnight. Roll out 1/4 inch on floured board. Bake at 350° on ungreased cookie sheet 7 to 9 minutes.
Saute onion, chicken broth and garlic until transparent. Add remaining ingredients to saute mixture. Bring to boil; transfer to casserole. Bake uncovered at 325° for 2 1/2 to 3 hours until thickened.
In a large pot, cover chicken with water; if desired, add onion, carrots, celery and bay leaf for more flavor. Boil until tender. Skin chicken; discard skin. Pick meat from bones and place in 13 x 9 x 2-inch baking dish. Spread vegetables over chicken. Heat soup, butter and broth together and pour over chicken. Mix Bisquick and milk together. Pour over chicken and vegetables. Bake in 375° oven for 40 to 60 minutes or until top is brown. Serves 6 to 8.
Combine margarine, evaporated milk, sugar and salt in a saucepan over medium heat. Bring to a boil. Cook 4 to 5 minutes, stirring constantly. Start timing when mixture starts to bubble around edges of pan. Remove from heat. Add marshmallows, chocolate, vanilla, walnuts and raisins. Stir vigorously 1 minute or until marshmallows melt and blend. Working quickly, drop by teaspoons onto waxed paper. Cool. Makes about 2 pounds.
Bake ahead of time chocolate cake mix in a 13 x 9-inch baking pan. Poke holes in cake 2 to 3 inches apart by using the end of a wooden spoon. Drizzle a small amount of Kahlua into the holes and cover and let set overnight. Mix the chocolate pudding up and set aside. Crush the Skor bars and set aside. Get a trifle dish and break up the chocolate cake all up into pieces. Layer cake, pudding, Cool Whip and sprinkle with Skor bars. Keep layering until all is used up. Cool Whip with the candy will be on top.
Sift together flour, baking powder, cinnamon, nutmeg and salt; put aside. Cream together sugar and oil and add to flour mixture. Add eggs to mixture one at a time. Add carrots and nuts. Bake in angel food pan for 1 hour at 350°.
Break crescent rolls into 4 rectangles, pressing together perforated lines that connect 2 triangles. Spread desired amount of mustard over crescent rolls. Next add layer of ham, then add layer of shredded cheese. Roll up on long sides. Using sharp knife, slice roll in approximately 1/2-inch slices. After sliced, should look like pinwheels. Lay on cookie sheet and bake according to crescent roll directions.
Place one layer of Keebler graham crackers on a foil-covered 10 x 13-inch (or 15-inch) cookie sheet with sides. Bring to rolling boil 2 sticks margarine and 1 cup light brown sugar (packed). Remove from heat and stir for two minutes. Add vanilla, nuts and salt. Pour over crackers and spread evenly. Bake 10 minutes at 350°. Cool 5 minutes and remove from pan to waxed paper.
Combine oatmeal, brown sugar and oleo in a 9 x 13-inch greased pan. Bake at 350° for 10 to 15 minutes, until golden brown. Melt chips and peanut butter. Spread over bars. Cool; cut into bars.
To thaw strawberries, fill the mixing bowl with warm tap water. Place the unwrapped package of strawberries in the water. Let stand 10 minutes or until the strawberries are thawed. Put strawberries and their juice into the blender container. Cover with lid and blend until smooth. Add the milk. Cover and blend until smooth again. Scoop or spoon half of the ice cream or yogurt into the strawberry mixture in the blender container. Cover and blend until smooth. Turn off the blender and scrape the sides with a rubber scraper, as needed. Add the rest of the ice cream or yogurt. Cover and blend just until smooth, stopping the blender and scraping as needed. Pour into glasses. Makes 3 or 4 servings.
Use a 9-inch cast-iron skillet. Preheat oven to 475°. Mix dry ingredients. Add buttermilk and egg. Beat well. Add 3 tablespoons of the corn oil and mix. Heat the remaining oil, or a little bacon grease, in the skillet. Heat the skillet until quite hot. Pour mixture into hot skillet. Bake at 475° for 15 minutes.
Pour 1/2 cup boiling water over baking chocolate in mixing bowl; stir until melted. Measure other ingredients while the chocolate cools.
Beat eggs in large bowl. Add sugar, flour and salt. Boil the milk and then add to the egg mixture. Put into unbaked pie shell and bake at 400° for 15 minutes and then at 325° for another 15 minutes or until knife comes out clear. Sprinkle with nutmeg.
Mix well in baking dish. Put 1 pack Ritz cracker crumbs on top. Dot with butter. Put in oven at about 400° and let get good and hot.
In bottom a long Pyrex dish, spread refried beans. Next spread sour cream, salsa, green onions, cheese, black olives, tomatoes and lettuce. Refrigerate 1/2 hour. Eat on chips.
Top with butter, flour, brown sugar and pecans mixed together. Bake at 400° for 40 minutes.
Mix ingredients together. Add hot cinnamon tea until you are able to form balls. Flatten the balls and place on a cookie sheet. Bake at 350° about 20 minutes or until brown. Sprinkle tops of cookies with a mixture of cinnamon and sugar.
Brown pork chops in oil and remove. Toss together brown sugar, onion, caraway seed and sauerkraut. Place back into the skillet and place pork chops on the top. Cover and simmer for 30 to 40 minutes until tender. Serves 4.
Cover apricots with warm water for 30 minutes. Drain and cut into small pieces. Sift together next four ingredients and set aside. Mix next five ingredients together well. Add sifted ingredients to sugar mixture with apricot pieces and walnuts. Mix until flour is just dampened. Pour into greased and floured pan (8 1/4 x 4 1/2 x 2 1/2-inch loaf pan). Bake at 350° for 55 to 60 minutes until lightly browned. Turn out on wire rack.
Scrod is not a fish at all. It is a classic way of preparing common fish filets in New England. Fish should be served with potatoes. With this dish, I prefer small red potatoes, halved and sauteed in butter in parsley and pepper.
Cook zucchini in very little water over medium heat for 6 minutes. Bring to a boil and turn heat down to simmer. Add sugar, lemon juice, pineapple flavoring and pineapple. Bring to boil and cook 6 minutes. Add dry jello and mix well. Pour into sterilized jars and seal.
Trim steak and rub with garlic. Pound into steak as much seasoned flour as both sides will hold. Brown meat in fat on one side. When turned over, place in casserole; add chopped vegetables and seasoning. Cover with tomato juice. Bake in covered casserole for 2 to 2 1/2 hours at 300°.
Place slices of cake in a 9 x 13 inch pan. Spread pie filling over cake slices. Mix milk, cream cheese, sugar and Cool Whip. Spread over pie filling. Chill in refrigerator.
Mix first 4 ingredients well. Roll out flat and spread with a thin layer of peanut butter. Roll up and chill in refrigerator for about 1 hour, then cut into inch pieces.
Mix 3/4 cup flour, sugar, salt and undissolved yeast. Heat milk, water and margarine to 120° to 130°. Gradually add to dry ingredients and beat 2 minutes at medium speed of mixer. Add 1/4 cup flour. Beat at high speed 2 minutes. Stir in enough additional flour to make soft dough. On floured board, knead 2 to 3 minutes. Divide into 10 or 12 equal pieces. Shape into balls. Place in greased 8-inch round pan. Set pan in warm place. Cover with damp cloth and let rise 30 minutes. Bake in oven at 375° for 20 to 25 minutes.
If using fresh broccoli, finely chop or put through food processor; if using frozen broccoli, thaw and drain. Melt butter and saute onion. Add chopped broccoli and cook one minute. Stir in flour, salt and pepper. Gradually stir in broth. Stir constantly until thickened. Reduce heat to low. Cover and simmer 5 to 10 minutes, until broccoli is tender. Stir in cream. Heat short time until hot. Serve.
Mix first 6 ingredients together (flour, oats, nuts, coconut, sugar and salt). In small bowl, mix baking soda and water. Then melt butter with Karo syrup over low heat; remove pan from heat. Stir in baking soda mixture. Then stir butter mixture into flour mixture, combining well. Round 1 tablespoon of batter and press into disks on cookie sheet, 2 inches in diameter. Bake in middle of oven for 14 minutes at 325°. Cool on cookie sheet. Makes 30 cookies. Keep in airtight container.
Preheat oven to 325°. Grease and flour tube pan. Cream sugar, butter and shortening together until fluffy. Add eggs, one at a time and mix well after each.	Sift together flour, salt and baking powder. Add to creamed mixture and mix well. Combine milk, food coloring, lemon and vanilla flavoring and cocoa together; add to batter. Beat at high speed until mixed well. Pour batter into greased and floured tube pan. Fill to 2/3 full. Bake at 325° for 1 hour and 15 minutes until done.	Frost with Cream Cheese Icing.
Mix 1 cup flour, salt and undissolved yeast. Heat 1 cup water and margarine to 120° to 130°. Gradually add to dry ingredients and beat 2 minutes at medium speed of mixer. Add 1/2 cup flour. Beat at high speed for 2 minutes. Stir in enough additional flour to make soft dough. On floured board, knead 5 minutes. Set in greased bowl; turn to grease top. Cover; let rise in warm, draft- free place 40 minutes.
Cook spaghetti and drain. Add salad oil, lemon juice and Accent; mix well. Refrigerate overnight. After refrigeration, add remaining ingredients and chill. Serve. Will keep up to 3 weeks refrigerated.
Combine flour, sugar, baking powder, baking soda and salt. Cut in shortening until mixture is like coarse cornmeal.
Slice crust off white bread. Mix all ingredients (except asparagus) together. Spread mixture over slice of bread. Layer asparagus pieces. Roll; cut in half. Brush with melted butter. Bake at 350° for 12 minutes.
Whip chocolate bars and Cool Whip together. Place in graham cracker crust and refrigerate.
Bring ingredients in saucepan to a boil. Lower heat and simmer 5 minutes. Add beans and pimento. Return to boil for 1 minute. Remove from heat and chill before serving. Tastes best if done a day ahead and chilled overnight.
Combine all ingredients; beat well. Pour filling into pastry shell and bake at 350° for 45 minutes.
Dissolve yeast in water in 2 1/2-quart bowl. Add sugar, oil, salt and egg. Stir to dissolve sugar and salt. Stir in one cup of flour until smooth. Cover with cloth, place on rack over a bowl of hot water; let rise 15 minutes. Grease a 9 x 9 x 2-inch pan. Stir down batter and add 1 1/2 cups flour. Stir until mixed and turn out onto floured board or countertop. Knead 3 minutes. If still sticky, knead in 1/4 cup more flour. Divide into 16 pieces and shape quickly into balls; arrange in pan and brush tops with butter. Cover with cloth. Place on rack over bowl of hot water. Let rise 25 minutes. Heat oven to 425°. Bake rolls 12 to 15 minutes or until light brown. Remove from pan onto wire rack. Brush tops with butter. Makes 16 servings. Recipe could be doubled.
Set oven at 350°. Combine all ingredients in large bowl and mix on low speed until dough forms. Shape into balls, using a rounded teaspoon for each. Roll balls in sugar. Bake on ungreased cookie sheet for 10 to 12 minutes. Press Hershey Kiss into each cookie while hot.
Blend together the sugar, butter, eggs and salt. Add remaining ingredients and pour into a 9 x 13-inch pan. Bake at 365° to 375° for 35 minutes.
Clean hen and put in large pot. Add water until almost covered. Salt and pepper. Cook until tender. Prepare Marie's Cornbread for Dressing. In large bowl, crumble cornbread and cover with broth. Mix well. Take meat off bony pieces of chicken, cut up fine and put in mixture. Add eggs, onions and poultry seasoning. Add more broth until dressing is not quite soupy. Mix dressing well. Grease roasting pan. Pour dressing in pan. Place hen on top of dressing. Bake at 300° for 2 hours.
Cream together sugar and margarine. Add eggs and vanilla. Sift together flour and baking powder. Stir in creamed mixture with zucchini. Add nuts and coconut. Bake in greased and floured 15 x 10 x 1 1/2-inch pan at 350° for 40 minutes.
Wash and sterilize 10 pint jars. Wash okra and leave stems on. Pack in jar, stems up. Place 1 pepper pod and 1 garlic clove in each hot jar. Bring vinegar, water and salt to boil, remove from fire immediately and add 1 teaspoon celery salt or mustard seed, if desired. Pour boiling hot mixture over okra and seal jar. Let stand 2 months before using.
In a small bowl, cream butter, sugar, egg yolk, milk and vanilla. Combine flour, cocoa and salt; blend into creamed mixture. Chill dough at least 1 hour or until firm enough to handle. Heat oven to 350°. Shape dough into 1 inch balls. Beat egg white slightly. Dip each ball into egg white; roll in nuts. Place on lightly greased cookie sheet. Press thumb gently in center of each cookie. Bake for 10 to 12 minutes or until set. As soon as cookies are removed from oven, spoon about 1/4 teaspoon filling in thumbprint. Gently press kiss in center of each cookie. Carefully remove from cookie sheet. Cool on wire rack. Makes about 2 dozen cookies.
Mix milk, eggs, flour and salt well and cook on low heat for 5 minutes. Pour through strainer. Add remaining ingredients. Add more milk to fill line of freezer. Freeze until firm.
Roll potatoes in mix of cheese and flour. Put in baking pan. Pour over 1 stick margarine. Bake 30 to 45 minutes.
Crush fresh sprigs of mint in a 3 to 4-quart pan. Fill with water; boil and boil and boil until it turns green. Remove mint leaves. Stir in sugar to taste until it is dissolved. Store liquid in jars until ready to use.
Mix together cake mix, lemon jello, eggs, water, oil and dark rum. Grease and flour 10-inch tube pan. Put 1/2 of nuts in pan and add 1/2 of mixed cake mixture. Add other half of nuts and rest of cake mixture. Bake at 325° for 1 hour.