HumbleIntelligence/food-ner-1-Million huggingface dataset:
Boil to hard ball stage. Pour onto plates and let cool until you can handle it. Rub hands with butter before pulling taffy. When taffy is cool enough, pull apart with hands. The more you pull, the creamier it will get. Shape and let stand until it gets hard.
Prepare onions according to package. Set aside. Cook spinach. Drain well. In large bowl, mix onions, eggs, spinach, sour cream, butter and salt. Stir in corn muffin mix. Pour mixture into greased 1 1/2-quart casserole. Bake at 350° for 30 to 35 minutes or until toothpick comes out clean. Sprinkle top of cornbread with cheese and bake 2 more minutes until cheese is melted. Serve warm. Makes 8 servings.
Mix butter and crushed Oreos. Reserve 1/4 for top. Use remaining to make crust in a 9 x 9-inch pan or dish. Layer on crust the ice cream, pudding and milk mixed. Let cool. Add the Cool Whip. Let cool. Sprinkle remaining crushed cookies.
Bake apples in a buttered pan for 15 minutes at 400°. Combine other ingredients. Remove apples from oven and cover with crumbled mixture. Bake 40 minutes more, or until top is golden brown.
Prepare cake mix as directed in 3 or 4 round cake pans. Let cool completely. In mixer, whip whipping cream until very fluffy. Add sugar and blend. Punch holes in first layer of cake and add 1/4 of cream of coconut. Smooth over cake. Position cake on serving plate. Top with 1/4 cup coconut and some whipping cream (enough to cover layer). Repeat with remaining cake layers. Ice entire cake with remaining whipping cream and press coconut to cover entire cake. Best after sitting 1 day before serving.
Peel onions and rinse. Tear aluminum foil into pieces slightly larger than onions. Cut each onion in half and place both halves on a square of foil. Put a pat of butter or oleo between the halves of an onion; salt and pepper to taste. Wrap thoroughly. Continue with all onions. Cook by placing foil packets around outside edge of grill while the meat cooks. Onions are done when they can be pierced easily with a fork.
Combine sugar and water in saucepan; bring to boil. Add mint; cover and let stand for 5 minutes. Pour mixture through a strainer into an 8 cup container. Discard mint. Add grapefruit juice. Divide mixture into two 1-quart freezer containers; cover and freeze. Remove from freezer 2 hours before serving. Stir until slushy. Garnish, if desired, with fresh mint sprigs. A refreshing drink for summer entertaining!
Mix all ingredients, except cornbread stuffing crumbs, and place in buttered casserole dish. Top with buttered cornbread stuffing crumbs. Bake at 350° for about 35 to 40 minutes.
Combine melted butter, cookie crumbs and sugar. Press firmly into bottom of a 9-inch spring-form pan. Chill while preparing filling. Beat cream cheese and lemon juice in large mixer bowl until fluffy. Set aside.
Separate eggs. Let whites warm to room temperature (about 1 hour). Mix at high speed. Beat yolks with shortening and butter until light and fluffy. Add almond extract; beat until blended. At low speed, beat in flour alternately with milk, beginning and ending with the flour. Beat in coconut. Beat egg whites just until stiff peaks form. Gently fold whites into batter until well combined. Pour into greased tube pan and bake at 300° for 2 hours. Serves 12 to 16.
Brown bacon in large frying pan. Remove bacon; brown ground meat and onion in same pan. Put tomato sauce, mustard, brown sugar and pork and beans into a large casserole dish. Add meat and onion mixture and stir well. Add molasses if desired for a baked beans flavor. Crumble bacon on top. Bake at 350° for 45 minutes.
Cream sugar, shortening, salt, eggs and soda. Add bananas and sour milk, then flour. Beat after adding each of the bananas. Bake in a medium hot oven until done, about 45 minutes.
Mix together well. To serve, put 2 tablespoons in each mug of hot water. Stir until dissolved.
Cook sugar, Karo, margarine, vanilla and salt to the soft ball stage. Pour over 1 box Crispix, pretzels and nuts or whatever you like. Bake at 250° for 1 hour. Stir occasionally. Spread on a cookie sheet to cool. Break apart and store in plastic bags.
Bread chops in flour; brown. Place one layer in baking dish. Put a slice of lemon on each chop. Add a slice or 2 of onion. Do the same with the next layer. Cover with mushrooms and just enough water to cover, along with the mushroom juice. Add beef bouillon, cover and bake 1 1/2 hours at 350°.
Cream margarine with cocoa and sugar. Add sifted flour and eggs. Then add vanilla, salt and pecans. Bake at 325° for 25 minutes. Let cool.
Add 1/2 cup sugar, orange juice and salt to beaten egg yolks. Cook 2 1/2 to 3 minutes in microwave until of custard consistency. Soften gelatine in cold water; add to hot custard, stir until dissolved. Add grated rind and lemon juice, cool. When mixture begins to thicken, fold in stiffly beaten egg whites, to which the other 1/2 cup sugar has been added. Pour into baked pie shell. Chill and garnish with whipped cream.
Melt almond bark or Eagle Brand vanilla candy coating squares in microwave. Start at 2 minutes, maybe more or less. Add remaining ingredients. Put in 9 x 13-inch ungreased pan. Chill and cut in squares.
Cook flour and milk until thick and then cool. Cream together shortening and sugar, then add cooled flour mixture a tablespoon at a time. Beat until smooth. Add 1 teaspoon vanilla and 1 cup powdered sugar.
In a 1-quart saucepan, combine tea and honey. Bring to a boil; add juices of lemon, lime and oranges. Bring to boil, stirring frequently, boiling about 7 minutes or until slightly syrupy. Chill mixture. For each serving, place 2 tablespoons syrup mixture in a chilled tall tea glass. Add 1 cup sparkling water and ice. Stir well. Contains 35 calories and less than 0.1 gram fat.
Melt Cheddar cheese in a double boiler with milk. Add garlic salt. Serve in a fondue dish with crackers or dip chips.
Combine butter, cream cheese, and powdered sugar. Mix well, add Cool Whip. Pour into a graham cracker pie crust. Top with cherry pie filling.
Grease and flour Bundt or tube pan with vegetable shortening. In large bowl, combine all ingredients, except the last 3, which can be mixed and set aside. Beat until smooth. Pour half of cake batter in pan. Sprinkle with half of topping and cut into batter. Pour in remaining batter; top with remaining topping. Let cool in mold, upright on rack, for 15 minutes. Invert pan on rack and shake; cake will drop out. Allow cake to finish cooling on rack. Dust with powdered sugar or glaze with thin icing. Garnish with pecan halves and cherries. Cake is baked in a 350° oven for 50 to 60 minutes.
Grease or spray bottom of large casserole dish. Mix soups and sour cream together. Put chicken on bottom of dish, then soup mixture and cover with crackers. Then, slice one stick of margarine on the top and then crackers. Bake at 400 degrees for 30 minutes.
In large saucepan, stir soup until smooth. Blend in milk and cheese. Heat, stirring now and then. Just before serving, toss hot noodles with butter. Combine with soup mixture. Serve with additional cheese. Makes 4 servings.
In a large bowl, combine sweetened condensed milk, pecans, butter and flavoring. Mix well. Stir in remaining ingredients. Pour into ice cream freezer container. Freeze according to manufacturing instructions. Freeze leftovers.
Lightly brush bread with 1 tablespoon of dressing. Bake at 375° for 8 to 10 minutes or until brown. Brush bread with half of the remaining dressing. Top with cheese and pizza toppings. Drizzle with remaining dressing. Bake 1 to 2 minutes or until cheese melts. Cut into 6 wedges.
Blend shortening and sugar. Add eggs, one at a time. Beat in flour, soda, salt and bananas. Fold in pecans. Grease and flour a cake pan. Bake for 1 hour and 20 minutes at 250° to 300°. Let set in pan 10 to 15 minutes before taking out.
Place butter in a 1-quart casserole. Microwave on High for 3 to 4 minutes. Stir in sugar, cinnamon and cloves. Microwave on High for 1 to 2 minutes or until sugar is dissolved. Stir in nuts until well coated. Microwave on High for 4 to 5 minutes. Spread out on waxed paper to cool.
Place pecans in Teflon Bundt pan. Set aside. Cook brown sugar cinnamon and butter or margarine until sugar melts. Set aside. Cut buttermilk biscuits into quarters. Coat quarters in mixture of 1/2 teaspoon cinnamon and 1/2 cup sugar. Place coated pieces in pan on top of pecans. Pour sauce evenly over the top. Bake at 350° for 30 minutes. Cool for 10 minutes. Turn upside-down on large plate.
Saute beef, sausage, onion and garlic until meat is well browned. Drain off fat. Add red pepper, salt, pepper, Italian seasoning, sweet basil, Parmesan cheese, bread crumbs, egg and wine. Mix together. Cook shells according to package directions. Drain shells well. Fill each shell with meat filling. Spread a layer of sauce on bottom of 13 x 9 x 2-inch baking pan. Place shells, open side up, in a single layer in the pan. Cover with sauce. Sprinkle top with Parmesan cheese and bake at 350° for about 35 minutes until hot. Makes 3 to 4 servings.
In heavy 3-quart saucepan, combine first 4 ingredients. Cook over low heat 1 hour. Remove from heat. Add the next 3 ingredients. Stir well. Quickly drop by spoonful onto wax paper.
Follow directions on box of macaroni and cheese. Add soup, tuna and pimentos. Mix and pour into a casserole dish. Cover with grated cheese. Bake at 450° for 15 minutes.
Generously grease and lightly flour 9 or 10-inch Bundt pan.* Combine sugar with cinnamon; set aside. In large mixing bowl, combine remaining ingredients except nuts, candy bars and melted butter. Blend at low speed until moistened; then beat 3 minutes at medium speed, scraping bowl occasionally. Spoon 1/2 of batter into prepared pan. Sprinkle with remaining cinnamon-sugar mixture, then with nuts and crushed candy bars. Pour melted butter over batter.
Mix and bake in buttered casserole for 20 minutes at 350°. Good with pita crackers.
Preheat oven to 325°. Thaw pecan pie according to pkg. directions but not completely (I find it cuts better partially frozen). Cut evenly into 20 thin slices, keeping wedges intact, and set aside. Stir together cracker crumbs, sugar, butter and cinnamon; press mixture onto bottom and 1 1/2 inches up sides of a 10 inch springform pan. Arrange 10 pecan pie wedges in a spoke design in prepared pan, placing 1 cut side of each wedge on crust with narrow end towards center of pan. Reserve remaining pecan pie wedges for another use. Beat cream cheese until smooth; add eggs, 1 at a time, beating until blended after each addition. Add sour cream, half-and-half, and vanilla; beat until blended. Fold in confectioners sugar and flour. Carefully pour cream cheese mixture evenly over pecan pie wedges in pan, making sure wedges remain in place. Arrange pecan halves evenly around edge. Bake at 325° for 50 minutes. Turn off oven, and let cheesecake stand in oven 1 hour. Remove to a wire rack, and let cool completely. Chill at least 8 hours or overnight before serving.
Prepare pie crust sheet according to package directions for a filled one-crust pie, using a 9-inch pie plate. (Refrigerate remaining crust for later use.) Bake at 450° for 9 to 11 minutes, or until lightly browned. (If crust puffs up, gently press back to bottom and sides of pan with the back of a wooden spoon.) Cool completely.
Bring sugar and syrup to boil; remove from heat. Stir in peanut butter. Add cereal. Drop by spoonfuls on waxed paper.
Melt margarine or butter in small saucepan. Stir in honey and pecans. Heat peas; drain. Pour honey mixture over peas and serve.
Heat oven to 325°. Butter jelly roll pan (15 1/2 x 10 1/2 x 1 inch). Heat brown sugar, corn syrup, margarine and salt in a 3 qt. saucepan over medium heat, stirring constantly until sugar is dissolved, about 5 minutes. Remove from heat. Stir in cereal and nuts until well coated. Spread in pan and bake 15 minutes. Cool until slightly firm, 5 to 7 minutes. Loosen with metal spatula. Let stand until firm, about 1 hour. Store in covered container. Makes about 8 cups.
Beat eggs well. Add remaining ingredients. Put in deep dish crust (9-inch). Sprinkle nutmeg on top. Bake at 500° for 10 minutes. Reduce heat to 350°. Bake 30 minutes or until inserted knife blade comes out clean.
Bring above ingredients to a boil; add pickles a few at a time to gently heat. Put hot pickles in hot jars and cover with boiling brine. Put dill on top of packed pickles and seal. A piece or two of garlic in each jar also makes a nice flavor. Let rest about 2 weeks before sampling.
Preheat oven to 375°. Grease a 15 x 10 x 1-inch jellyroll pan. Line with wax paper; grease and flour the wax paper.
Combine sugar, cornstarch, flour and salt. Gradually stir in milk. Bring to boiling, stirring constantly. Lower heat; cook until thick. Stir a little of the hot mixture into egg; return to remaining hot mixture. Bring just to a boil, stirring constantly. Cool, then chill. Beat well; fold in whipped cream and vanilla. Pour into baked, cooled 9-inch pie crust. Slice 2 1/2 cups strawberries in half, reserving a few perfect whole berries for center; arrange berries atop filling. Cover with strawberry glaze. Refrigerate until serving time. Top with whipped cream.
Mix Crisco and butter into confectioners sugar until it is small pieces. Add flavoring and water. (Mixture is ready when it does not stick to your hands and feels like play dough.) If sticky, add more sugar. Shape or mold into mints.
In a large bowl, mix Ricotta or cottage cheese, 1 cup of the Mozzarella cheese, egg, spinach, salt, oregano and pepper. In greased 13 x 9 x 2-inch baking dish, layer 1/2 cup sauce, 1/3 of the noodles and half the cheese mixture. Repeat layers. Top with remaining noodles and cover with remaining sauce. Sprinkle with remaining Mozzarella cheese. Pour the water AROUND the EDGES. Cover tightly with foil. Bake in 350° oven for 1 hour and 15 minutes or until bubbly. Let stand 5 minutes before serving.
Brown ground beef and onion; put in tomato paste, canned tomatoes (chopped), salt and pepper to taste. Sprinkle generously with oregano. Simmer. Cook lasagna noodles in boiling water. Take container of cottage cheese and mix in one egg. Drain noodles when tender. Put a little sauce in a 9 x 13-inch Pyrex dish. Put a layer of noodles, then 1/2 of cottage cheese. Spread over noodles. Shake Parmesan to cover, then one package of Mozzarella, then half of sauce. Repeat. Mozzarella on top. Bake 30 minutes at 350° uncovered.
Mix cake mix as directed on the box and spread into 2 greased 9 x 13-inch pans. Bake at 350° for 12 minutes. Combine cream cheese, pudding and milk together. Spread over the cooled cake, then layer with pie filling. Put on layer of Cool Whip. Shave the Hershey bar with vegetable peeler and put over the top.
Boil potatoes in peel until done. Melt the cheese; mix with Ro-Tel. Cut potatoes into chunks; pour Ro-Tel dip over them.
Cook chops in oil in a large skillet until browned. Spoon off the fat. Remove chops and set aside. In the same skillet, combine soup and water. Heat to boiling. Return chops to skillet. Cook 10 minutes over a low heat until chops lose all their pink, stirring often. Serve over a bed of hot rice.
Mix cream cheese with 1 can crabmeat (do not drain) and second can crabmeat/liquid to desired thickness. Season to taste with anything you desire, such as garlic, salsa, salt, pepper, etc. Garnish with paprika.
Combine first 2 ingredients in a large saucepan. Mash slightly with potato masher. Stir in water and cook over low heat until thoroughly heated. Meanwhile, saute onion and carrot in butter until tender and add with ham to bean mixture. Cook over low heat for 10 minutes or until thoroughly heated, stirring occasionally. Makes 4 servings. May be doubled easily.
In a bowl, combine the oats, nuts and coconut; set aside. In a boiler, combine the first 4 ingredients and bring to a brisk boil, stirring well until it boils. Boil 1 minute. Pour the mixture over the ingredients in the bowl. Add the vanilla and mix well. Put out by spoonfuls on wax paper.
Combine coconut, sugar, flour and salt in mixing bowl. Beat egg whites until stiff in separate bowl. Stir in egg whites and almond extract. Mix well. Drop from teaspoon onto lightly greased baking sheet. Garnish with candied cherry halves, if desired. Bake at 325° for 20 to 25 minutes or until edges are golden brown.
Dissolve lime jello in 1 cup boiling water. Add 1/2 cup cold water. Pour into a 10 x 5 x 3-inch loaf pan or a large mold. Chill until partly set.
Let cheese and sausage get to room temperature. Mix together cheese, sausage and Bisquick. Form into balls and bake on ungreased cookie sheet for 15 to 20 minutes at 350°.
Toss broccoli, cheese, bacon and onion in bowl. Mix mayonnaise, vinegar and sugar together. Pour over vegetables and mix. Refrigerate.
Preheat oven to 250°. Put sugar, water, flavoring and peanuts in medium saucepan. Boil over medium heat about 5 minutes, stirring constantly, until most of the syrup is sticking to the peanuts. Spread thinly on lightly greased cookie sheet and cook in oven 1 to 1 1/2 hours, stirring every 15 minutes. Cook until peanuts taste barely done.
Mix powdered sugar, condensed milk, coconut, chopped pecans, margarine and vanilla. Form into small balls; chill until cool. Melt chocolate chips and paraffin in top of a double boiler over hot water. Dip balls into chocolate mixture. Place them on wax paper to dry. Makes 100 pieces or more.
Melt chips and sweetened condensed milk in bowl in microwave or in a double boiler on stove. Mix well. Pour into aluminum foil lined 8 x 8 pan. Cool and cut.
Brown hamburger in a 10-inch skillet. Drain. Slice onion over hamburger. Slice potatoes over onion. Add green beans and optional vegetables. Add stewed tomatoes, salt and pepper. Cover. Cook to high heat, then simmer for 30 minutes or until potatoes are fork done. Serves 6. Excellent leftovers.
Boil broccoli until soft and mix in all ingredients. Bake 30 minutes at 350°.
Mix well cream and Cheddar cheese. Add mayonnaise, rum or sherry, Worcestershire and salts. Add pimento and olives. Chill 1 hour. Roll into ball. Roll ball in chopped dried beef.
In a bowl, combine soup, sour cream, flour and garlic salt. Stir in hash browns and cheddar cheese.
Add all ingredients except ginger ale. Stir well. Pour in ginger ale before serving. Amount of sugar may be decreased or increased. Makes 1 1/2 gallons.
Toast nuts in a 325° oven until light brown. Fold sugar and salt into egg whites; beat until stiff peaks form. Fold in nuts.
Combine oats and buttermilk; let stand 1 hour. Add sugar, oil and egg to oat mixture; mix well. Combine flour, baking powder, soda and salt in a large bowl. Make a well in center of mixture. Add oat mixture to dry ingredients, stirring just until moistened. Spoon into greased muffin pans, filling 2/3 full. Bake at 400° for 20 minutes. Yield: 12 muffins.
Cut biscuits in quarters, roll until pencil thin and tie in a knot. Mix rest of ingredients. Bake biscuits as directed on package, but don't brown. After baking, marinate in spices and oil and drain.
Line a 9 x 13-inch pan with 1 layer of unsalted saltines. Mix as directed the vanilla instant pudding and pour over crackers. On top of pudding, spread a layer of Cool Whip. Place second layer of crackers over Cool Whip. Mix as directed the chocolate pudding and pour over crackers. Add top layer of Cool Whip and garnish with chocolate sprinkles. Refrigerate until set.
Add first 3 ingredients and cook to a boil, then add 2 tablespoons of butter. Pour on top of ice cream.
Mix milk, yeast and sugar, then add all ingredients and mix well. Let rise once, then roll out. Spread on softened butter; sprinkle with cinnamon and sugar. Roll up and cut into 1/4-inch pieces. Place on buttered pan. Bake at 375° for 25 minutes. While rolls are cooking, prepare frosting.
Mash boiled potatoes; add salt and margarine. Fold in the browned onions. Spread into a sprayed casserole until smooth. Bake in a 350° oven for 1 hour, until it has a brown crust on top. Serves 6 to 7.
Brown ground beef and drain; add tomatoes, tomato paste, basil, salt, garlic and water, and simmer for 30 minutes. In bowl, beat eggs; add cottage cheese, parmesan cheese, parsley and black pepper. Cook noodles according to directions on box, drain and rinse. In large (9x13-inch) glass baking dish layer noodles, cottage cheese mixture, mozzarella, then meat sauce. Repeat the layers and sprinkle with additional parmedan cheese, if desired. Bake at 375° for about 30 minutes, or until bubbly. Let sit for at least 15 minutes before serving.
Mix first five ingredients and freeze. When frozen, it looks like slush or icey. When ready for use, put in punch bowl and pour pineapple juice over it and break up frozen mixture. Add ginger ale immediately before serving.
Butter pie pan well. Peel and slice as man apples as necessary to fill pie pan. Place apples in buttered pan without crust. Sprinkle with cinnamon and nutmeg.
In large mixing bowl, dissolve yeast in hot water. Add half the flour, then egg, sugar, salt, soda and sour cream. Blend for 1/2 minute with mixer on low speed, then blend for 2 minutes on high speed. Stir in rest of flour, cheese and pepper. Divide dough evenly in two 1 pound coffee cans (well greased). Let rise in a warm place for 1 hour and 45 minutes. Bake at 350° for 40 minutes.
Use 3/4 of chipped beef inside ball; use remaining beef to coat balls. Mix cheese, Worcestershire sauce, Accent and onion; add 3/4 of chopped beef. Mix well and form into balls or rolls (any desired size). Coat with remaining beef. Chill well.
Mix together in a bowl all ingredients, except cheese. Fold mixture into flour tortillas and top with cheese. Spread remaining ingredients over all. Bake for 35 minutes at 350° in a 13 x 9-inch dish.
Combine cream cheese, lemon juice and seasonings; mix until well blended. Add crabmeat and radishes. Mix lightly. Serve with crackers.
On a large platter, spread ingredients in layers in the following order: tofu, salmon, tomato, onion, bean sprouts, watercress and 1/4 of the green onions. In a saucepan, combine salad oil and garlic; bring to a boil. Remove from heat and add soy sauce and the remaining green onions; mix well. Pour dressing over salad; serve immediately. Makes 8 servings.
In a small bowl, break tuna into little pieces. Add sour cream and dressing mix. Stir until blended. Refrigerate several hours or overnight.
Brown turkey or beef and onion and drain. Add stewed tomato, tomato paste, water, sugar, parsley flakes and basil to cooked meat. Mix together cottage cheese, Parmesan cheese, parsley flakes and oregano.
Grease glass baking dish. Lay chilies on bottom. Put Mozzarella cheese or Jack cheese on top of chilies. Blend eggs, milk, flour, salt and pepper. Pour over chilies. Top with shredded Cheddar cheese. Bake at 350° about 45 minutes.
Mix all ingredients together and roll in pecans, if desired. Keep in refrigerator for 2 hours. Great on all kinds of crackers.
Cream together well margarine and Crisco. Add sugar and flour, 1 tablespoon at a time. Add milk alternately with flour. Add vanilla. Beat at high speed for 15 minutes.
Preheat oven to 350°. In large bowl, combine sugars. Add butter. Cream with sugar. Add vanilla and eggs. Add rest of ingredients. Mix well. Add chips and nuts (if desired). Drop by teaspoon. Bake 10 to 12 minutes. Cool 1 to 2 minutes.
Break spaghetti in half; cook in boiling water until done. Drain while warm. Combine eggs and Parmesan with spaghetti. Pour into greased pie plate and pat mixture up and around sides with a spoon. Melt butter. Add onion; saute until limp. Stir in sour cream with onion and spoon over spaghetti "shell." Brown sausage and beef in skillet; drain off fat. Add tomato paste and water; simmer for 10 minutes. Spoon meat over sour cream mixture. Bake at 350° for 25 minutes.
Bring corn syrup and sugar to boil. Add Jell-O. Pour over popcorn and round into popcorn balls.
Combine all ingredients in large bowl, except margarine. Pour into prepared 9-inch pie dish. Dot with 1/2 stick margarine on pie before placing top crust. Place top crust and crimp. Cut slits in crust (4 to 6). Bake at 350° until golden brown, approximately 45 minutes.