HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place everything in cream can. Add 1 quart water to 5 gallons. Cook over very low fire for four hours.	When steam comes out, cover. Cook another 45 minutes.
Bring to boil sugar, syrup and salt; add peanuts. Cook, stirring constantly, to nearly soft ball stage, then add margarine and vanilla (and we like to add coconut). Continue cooking to very hard crack stage. Now, stir in soda and pour immediately on cookie sheet. Spread as thin as you prefer. It will be very thick and amber colored. When cool, break into pieces. This is our favorite brittle recipe. It is also good with black walnuts or pecans instead of peanuts. Have a large cookie sheet, sprayed or coated with butter ready for candy mixture. My husband usually makes this brittle while I cook other kinds.
Mix all ingredients except spareribs. Marinate ribs in sauce overnight. Remove from marinade and bake at 300° to 325° until tender, about 1 to 1 1/2 hours. May also be done on barbecue grill or in smoker. Baste often during cooking with marinade.
Place chicken in microwave-safe dish. Add 8 ounces of water. Cook thoroughly 15 to 20 minutes. Let cool, debone and dice. In Dutch oven, cook all remaining ingredients except noodles. Add chicken and simmer 2 1/2 hours. Add noodles. Serve when noodles are fully cooked.
Flatten chicken breasts with meat tenderizer. Season flour with salt and pepper. Dust chicken breasts with flour. Dip into beaten eggs. Bread with ground pecans. Heat butter in skillet. Add chicken breasts; saute over medium heat until browned. Put in baking pan. Bake in preheated 375° oven for 15 minutes.
Cut potatoes into 1/4-inch slices; place on greased baking sheet in single layer. Mix butter, onion, salt and pepper; brush each side. Bake at 425° for 15 to 20 minutes, or until tender and golden. Sprinkle with Parmesan cheese. Serve immediately. Yields 4 to 6 servings.
Brown the sausage and green pepper and drain. Put in cooktop casserole with the rice, water, mushrooms and onion. Simmer 20 minutes and add the black-eyed peas. Simmer 20 minutes more and serve with salad and crusty French bread.
Quarter potatoes and place in baking pan. Add chopped onion and melted margarine. Sprinkle other ingredients over potatoes. Bake at 350° until done, then broil until brown.
The day before serving, drain and remove bones from salmon. Break salmon into small pieces with a fork. Add salt, lemon juice, egg, 1 tablespoon melted oleo and Worcestershire sauce; mix thoroughly. Shape into 4 patties, wrap in plastic wrap or aluminum foil, place in the refrigerator overnight. The next day crush enough cornflakes to make a cup of fine crumbs. Roll patties in cornflake crumbs and saute in melted oleo until brown on both sides. Drain on paper towels.
Sift flour and baking powder together. Cream shortening and sugar. Add alternately the flour and the milk. Last, fold in the beaten egg whites. Bake in a large pan in a moderate oven at 375° for 50 minutes.
Mix all together and fill muffin tins about 3/4 full and bake at 450° for 10 to 12 minutes. Makes 12.
Halve hard-cooked eggs lengthwise and remove yolks. Place yolks in a bowl; mash with a fork. Add mayonnaise, green chili peppers, olives, chili powder and red pepper to yolk mixture. Mix well. Stuff egg whites with yolk mixture. Garnish with sliced pitted ripe olives or cilantro and serve with salsa, if desired.
Dissolve soda and vanilla in hot water. Cream sugar and shortening. Add slightly beaten egg yolks and banana. Beat well. Add buttermilk and nuts, alternating with flour which has been sifted with salt and baking powder. Fold in well beaten egg whites. Dissolve soda in water and add to mix with lemon juice. Pour into pans. Bake at 350° for 12 minutes, 400° for 4 minutes and finish at 350° for 19 minutes. Total cooking time: 30 to 35 minutes.
Cream butter and sugar. Add eggs, one at a time. Mix in bread and pineapple. Put in unbuttered baking dish. Bake 45 minutes at 350°. Let cool slightly before serving with ham.
First Layer: Cream margarine and sugar; add eggs. Add dry ingredients, blending well. Add vanilla and nuts. Spread on a greased and floured cookie sheet. Bake for 30 minutes at 350°. Cool.
Boil and debone chicken. Place in bottom of baking dish. Cover with sour cream and soup mixed together. Top with cracker crumbs and melted butter, then poppy seed. Bake at 350° for 30 minutes.
Mix cake mix by directions on box; bake in a 9 x 13-inch pan. Fork holes in cake when it is done. In saucepan, mix and boil for 8 minutes the milk, sugar and 1 (6-ounce) package of coconut. Pour mixture over hot cake. Cover; cool in refrigerator. When cool, spread Cool Whip on cake and sprinkle with other package of coconut. Keep refrigerated.
Boil the sugar, raisins, water and margarine for 3 minutes. Let cool. Add flour, cinnamon, nutmeg, cloves and walnuts. Bake 1 hour at 350°.
Thaw strawberries just before using. Dissolve jello in boiling water. Add pineapple and strawberries. Pour 1/2 of mixture into mold. Put into refrigerator until set. Cover with sour cream, then pour in remaining fruit mixture. Refrigerate until firm. Serves 6.
Soften ice cream and sherbet. Combine all ingredients in a large punch bowl. Serve immediately. An ice ring of equal parts pineapple and orange juice and water may be used if desired. Flavor of sherbet determines color of punch. Serves 20 (4 quarts).
Remove skin and bones and flake the salmon. Add soft bread crumbs, onion and salt. Beat eggs and milk together; add to other ingredients. After mixing well, put in small loaf pan (about 8 x 4 1/2 x 2 1/2-inch) or bake dish sprayed with Pam. Set in shallow pan of hot water. Bake in 375° oven for 1/2 to 3/4 of an hour or until knife inserted in middle comes out clean. Serve with white sauce.
Combine graham cracker crumbs and sugar. Stir in melted butter. Pack firmly in 10-inch spring-form pan.
Cook and drain carrots. In saucepan in margarine, gently cook onion for 2 to 3 minutes. Stir in flour, salt and mustard. Add milk and cook until smooth. In 2-quart casserole, arrange layers of carrots, then layers of cheese, repeating until both are used, ending with carrots. Pour sauce over all. Top with bread crumbs, seasoned with sage. Bake uncovered in 350° oven for about 25 minutes.
Mix all ingredients in bowl. Refrigerate 1 hour before using. Good for ribs and chicken.
Mix salmon, potatoes, egg, salt and pepper together well; include salmon liquid. Stir in enough cracker crumbs to hold mixture together. Shape into flat cakes. Fry in oil until lightly brown. Bake in 350° oven for 15 minutes. Serve with thick white sauce or gravy.
Dissolve jello in hot water. Let cool. Add remaining ingredients. Put in mold. Let chill over night. Unmold unto plate.
Blend all ingredients in the blender until frothy. Drink on the way to the school bus.
Wash cabbage, pull larger leaves off and save. Cut up cabbage center. Cut, but do not peel apples, into cubes. Save 1/2 an apple for garnish. Chill apples and cabbage.
Mix ingredients and beat vigorously while dough is forming. Drop dough by heaping tablespoons onto a greased cookie sheet. Bake 8 to 10 minutes or until golden brown. Combine 1/4 cup butter or margarine melted with 1 teaspoon garlic powder. Brush over biscuits before removing from cookie sheet. Makes 10 to 12 biscuits.
Brown meat. Drain. Saut onions. Add remaining ingredients and simmer for 2 hours or all afternoon in a large crock-pot or roaster. Salt to taste.
Mix sauerkraut, 1 cup crumbs, Worcestershire sauce, salt and egg. Form into 16 balls. Roll in remaining crumbs. Brown in oleo until golden. Serve with ham. Yields 8 servings.
In Dutch oven heat oil and garlic. Salt and pepper lamb shanks. Brown shanks in oil and garlic; drain excess oil and remove garlic. Add stewed tomatoes and tomato sauce to lamb shanks. Cover and simmer for 1 1/2 to 2 hours, depending on how well cooked you like your veggies. Add strips of onion and green pepper to pot 1/2 hour to 45 minutes before end of cooking time. Also cook pasta at this time. Serve lamb shanks and pour the sauce and veggies over pasta.
Dip chicken in Viva and seasoning mixture. Mix parsley, Parmesan and bread crumbs together. Dip chicken in dry mixture. Spray pan with Pam. Bake at 350° for 45 minutes.
Mix first 5 ingredients for 5 minutes. Fold in the 7-Up. Pour into greased and floured tube pan. Bake at 350° for 1 hour.
Peel and sliced potatoes. Pour oil into cast-iron skillet. Add potatoes to oil. Add salt, pepper and sugar. Crack the lid and heat on high until potatoes begin to sizzle. Turn heat down to medium and fry, turning every 5 minutes until brown and tender.
Cook pared squash and onion in enough water to cover for 8 to 15 minutes. When tender, drain and mash. Add other ingredients and mix thoroughly. Bake in long, buttered casserole for 1 hour at 300°. Serves 8.
Blend in order given. Bake on greased cookie sheet. Bake at 350° for 12 to 15 minutes. Do not overbake.
Heat oven to 400°. Heat water and butter to boiling in a 1-quart saucepan. Stir in flour. Stir vigorously until mixture forms a ball, about 1 minute. Add eggs; beat until smooth. Drop dough by tablespoons onto greased baking sheet to form an 8-inch ring. (See Note.) Smooth ring lightly with spatula. Bake until puffed and golden, 50 to 60 minutes. Cool ring.
Mix 1 stick melted butter with graham cracker crumbs; pat evenly in pan (9 x 13-inch or two 8-inch square). Beat together with electric mixer for no less than 15 minutes the remaining butter, sugar and eggs; spread over crumbs. Cover with sliced bananas, spread with drained pineapple, cover with Cool Whip and sprinkle with nuts and cherries. Refrigerate 4 to 5 hours or overnight.
Melt chips in microwave. Add noodles and peanuts. Drop from spoon on wax paper or tray. Let cool.
Mix all together until creamy. Let set overnight in refrigerator. Line a 9 x 13 x 2-inch pan with graham crackers, then add 1/2 of mixture. Then put another layer graham crackers over top, then last 1/2 mixture and another layer of graham crackers. Then take a container of milk chocolate frosting and spread over top.
Mix all ingredients; put in 2-quart casserole dish and dot with butter. Sprinkle paprika. Bake at 350° for 45 minutes.
Heat cream and butter in a medium saucepan over medium-high heat, stirring until butter melts and cream just comes to a boil. Remove from heat; add chocolate chips and stir until completely melted. Stir in Amaretto. Cover and refrigerate at least 2 hours, stirring every 1/2 hour or so as mixture cools and thickens. Frost cake and refrigerate. Frosting gets quite soft at room temperature.
Bring to a boil (until makes a bubble in glass of water). Add peanut butter and oatmeal. Drop on wax paper.
Combine spices and rub evenly over surface of rib roast. Do not add water. Do not cover roast. Roast at 350° for 3 to 4 hours, depending on whether you like your meat rare, medium or well done. Let stand 20 minutes before carving.
Mix all ingredients. Bake in a buttered casserole at 350° for 15 to 20 minutes.
Squeeze potatoes to get off as much water as possible. Combine potatoes, eggs, onion, flour, sugar, salt and pepper. Beat well. Drop mixture by heaping tablespoons on well greased hot griddle or pan and spread thinly. Fry both sides until a golden brown. Add more shortening to continue frying as needed.
Brown one pound of ground beef; drain. Rinse with hot water. Drain again. Fry 1/2 pound bacon and use drippings to saute the onions until tender.
Cream the shortening, sugars, eggs and vanilla. Add remaining ingredients. Roll into balls. Bake at 350° for 6 to 8 minutes.
Top each piece of chicken with Swiss cheese. Mix together soup, milk and wine. Pour over chicken. Top with croutons. Bake at 350° for approximately 50 minutes in casserole dish. Serves 4.
Peel and core apples, then layer in a casserole dish. Melt margarine and pour all over apples. Mix the sugars, cinnamon, nutmeg and flour, then sprinkle over top. Cook at 350° for 1 hour.
Mix jello with 2 cups of boiling water. Add cranberry sauce and stir to dissolve. Add diced apples and nuts. Chill until set. Will keep for several days.
In sauce pan, bring brown sugar and water to boil; simmer for 10 minutes. Pour into greased 13x9 baking dish. Top with peaches. Arrange bread over peaches.
Mix well and cover ingredients. Store in refrigerator. Knead once a day for three days. On the forth day make 3 rolls 2 1/2 x 6 inches. Bake at 150° for 10 hours on broiler pan or oven racks.
Prepare Oil and Vinegar Dressing. Tear curly endive and romaine lettuce into bite-size pieces. Place on a large salad bowl. Add cucumber, tomatoes, olives and onions. Pour Oil and Vinegar Dressing over salad. Toss lightly. Top with cheese. Makes 6 servings.
Cook eggs and remove shells. In a 1/2-gallon container, put pickled beets, eggs and cloves. Fill the rest of the jar with a mixture of 1/2 water and 1/2 vinegar. Stir. Leave out for 30 minutes and refrigerate.
Combine ingredients and put into casserole. Top with cheese and potato chips. Bake at 450° for 15 to 20 minutes.
Prepare cake mix according to package directions. Spoon half of batter into a greased and floured 13 x 9 x 2-inch pan. Bake at 350° for 10 minutes. Cake will not test done. Cool cake 10 minutes.
Combine meat, celery, parsley, herbs and seasonings. Add 1/4 cup barbecue sauce. Mix; shape into 6 patties. Grill patties until done as desired. Split and toast muffins; butter them lightly. Cut tomato in 6 slices. Place 1 slice on each muffin half. Top with hot burger patty. Add spoonful of barbecue sauce. Serve at once. Makes 6 servings.
Preheat oven to 425°. Grease an 8 x 8 x 2-inch casserole dish. Combine all ingredients except cornmeal. Stir in cornmeal mix just until blended. Pour into prepared pan and bake 25 to 30 minutes. Makes 6 to 8 servings.
Cut fruit into small pieces. Combine fruit and nuts. Dredge in 1 cup of flour and set aside. Cream margarine and sugar. Add eggs, one at a time, beating well after each addition. Add pineapple juice, milk and dry ingredients. Mix well. Add fruit and nuts. Work well with hands so fruit is well mixed. Drop by teaspoonfuls onto greased cookie sheet. Bake at 275° for 12 to 15 minutes. Yields 24 dozen.
Put cheese in dish. Whisk eggs and cream. Spread bacon, then peppers. Pour eggs and whipped cream over. Bake at 375° for 20 to 25 minutes. If the dish doesn't jiggle, it's done!
In a skillet over medium heat, brown ground beef, onion and garlic; drain fat. Mix in basil, oregano, brown sugar, 1-1/2 tsp. salt, diced tomatoes and tomato paste. Simmer for 30 to 45 minutes, stirring occasionally. Preheat oven to 375°. Bring a large pot of lightly salted water to a boil. Add lasagna noodles, and cook for 5 to 8 minutes, or until al dente; drain. Lay noodles flat on towels, and blot dry. In a medium bowl, mix together eggs, ricotta, Parmesan cheese, parsley and 1 teaspoon salt. Layer 1/3 of the lasagna noodles in the bottom of a 9 x 13 inch baking dish. Cover noodles with 1/2 ricotta mixture, 1/2 of the mozzarella cheese and 1/3 of the sauce. Repeat. Top with remaining noodles and sauce. Sprinkle additional Parmesan cheese over the top. Bake in the preheated oven 30 minutes. Let stand 10 minutes before serving.
Cook chicken until tender. Cool, bone and slice. Save broth. Melt butter. Add flour and cook until smooth. Add broth, milk, cornstarch and cheese. Cook over low heat until sauce is smooth. Cook broccoli until tender. Place layer of broccoli in a 13 x 9-inch baking dish with florets turned out. Top with chicken, batter and bread crumbs. Sprinkle lightly with paprika. Bake at 350° until slightly browned.
Mix all together. This will make 2 large layers. Bake at 350° until cake springs back.
Mix dry ingredients. Add butter, vanilla, vinegar and water. Mix together and bake at 350° for 35 minutes.
Cook cake according to package directions. Make 2 layers and split, making 4 layers. Mix sour cream, sugar, butternut flavoring and 3 1/2 packages of coconut. Add Cool Whip last. Frost layers; use extra coconut on top of layers.
Bake bread at 400° for 50 to 60 minutes in a star bread tube. Remove from the tube. Cool. Combine cheese, mayonnaise, sour cream and Italian dressing mix. Slice bread into thin slices. Drop about 1 teaspoon on cheese mixture on bread slices. Sprinkle with peppers. Bake for 10 to 12 minutes or until slightly crisp. Yields 28 to 32 appetizers.
Preheat oven to 350°. Mix all ingredients well. Pour cornbread mixture into a greased 8-inch pan. Bake 20 to 25 minutes or until done.
In a food processor, process the pineapple in 2 batches for 15 seconds each. Transfer to a 2-quart mixing bowl. Stir in cream of coconut, orange juice, rum and Triple Sec. Cover and place in freezer for 24 hours.
Combine egg whites, sugar and oil. In separate bowl, mix dry ingredients. Blend together and mix well. Add milk. At this point, add 1/2 cup fruit: 1 whole banana, raisins, blueberries or applesauce. Bake at 375° for 20 minutes. Makes 6 to 8 muffins.
Combine juices, sugar and spices in a large pot. Simmer for 15 minutes. Pour in rum or extract. Insert cloves into lemon slices. Fill cups with the liquid (through a strainer to remove cinnamon pieces) and float a lemon slice on each one for garnish. Makes nine 6-ounce servings.
Chop onions and saute in 1/2 butter stick. After onions are sauteed, melt other 1/2 stick. In separate bowl, mix chicken broth and flour. Add to onions, stirring constantly over low heat. Add half and half, slowly stirring. After mixture thickens stir in chilies, hot sauce, salt and pepper. Pour mixture in crock pot; add beans, chopped chicken and cubed cheese. Leave in crock pot over low for at least 2 hours. Before stirring, stir in 1/2 c. sour cream.
Boil pork chops, then pour onion and cream of mushroom soups over top. Add potato wedges and brown. Put cheese on top and melt.
Make hamburger patties. Saute onions and patties over medium heat. When patties are done, pour soup over them after draining grease off. Cover and simmer 20 to 30 minutes.
Brown chops in oil, both sides. Remove from heat; drain off fat. Crumble sage over meat; top with onion slices and apples. Sprinkle with wine; cover and cook until not pink in center. Microwave, covered, at High for 3 minutes, then Medium heat for 6 minutes. Let dish stand for 2 minutes before serving. Makes 4 servings.
Cook chicken; remove from stock and cut into bite size pieces. Brown bacon in large kettle. Add potato cubes and stir until coated with bacon drippings. Add water and stock, tomato sauce, onion and salt. Simmer for 1 hour. Place green chilies and grated cheese in 6 soup bowls. Add chicken. Spoon hot soup over chicken and garnish with crisp tortilla strips and avocado. Serves 6.
Blend soda and cornstarch. Add water. Bring to a boil, stirring constantly. Boil for 2 to 3 minutes. Remove and stir for 2 minutes. Cover with plastic wrap and cool for 15 minutes. Roll out onto wax paper and cut with cookie cutters. Let dry for 2 days, turning often.
Drain fruit, reserving syrup for other uses. Cut apricots, peaches and pears in half. Combine fruit in 12 x 8 x 2-inch baking dish. Combine the juices and remaining ingredients in a saucepan. Bring to a boil, reduce heat and simmer 2 minutes. Pour over fruit. Bake at 350° for 30 minutes. Cool. Cover and chill for 8 hours. Remove cinnamon stick and whole cloves before serving.
Cream butter or margarine and cream cheese until smooth. Blend in flour and salt. Chill dough (keep extra in fridge). Roll out 1/8-inch thick. Cut in 2-inch rounds. Put tiny dab of raspberry and/or apricot preserves. Fold double and bake at 425° to 450° for about 10 minutes. Remove hot cookies with a spatula to wire cooling racks and using sifter sift confectioners sugar onto cookies while they are hot (store in refrigerator).
Brown ground beef and onion; drain. Add the rest of the ingredients and simmer 5 to 10 minutes. Place in long casserole dish and top with sliced cheese. Bake at 350° until the cheese melts.
*If it seems too hot, use two cans of medium enchilada sauce instead of one can of medium.
Cream sugar and shortening; add eggs and vanilla. Stir soda in buttermilk and add to mixture. Then add enough flour to make dough stiff. Pinch off small amount at a time and place on greased cookie sheet. Flatten with your hand; use floured board or dip in flour. It can also be rolled out and cut.
Mix all ingredients except meat. Cut meat into very thin strips. Place meat into mixture and refrigerate for 12 hours. After 12 hours, place strips of meat on rack of roasting pan. Dry in preheated oven for 2 hours at 200°. Cool and enjoy.
Cut franks in thin round or long slices. Brown franks, onion and green pepper in skillet with margarine on medium-high heat. Add tomatoes, soup and seasonings; cover. Bring to steaming over high heat; then turn to low for 15 minutes. Serve over rice.
Preheat oven to 325°. In a large bowl, mix sugar, oil, eggs and beans, beating until smooth. In a separate bowl, combine next 4 ingredients. Add to bean mixture, stirring just until combined. Stir in raisins and vanilla. Fill 5 greased and floured 16 ounce cans 2/3 full with batter. Place cans on a baking sheet and bake 45 to 50 minutes, testing for doneness with a toothpick. Cool completely on a wire rack before removing bread from cans.
Blend cookies into crumbs; add margarine. Pat into 9 X 13 cake pan. Spread softened ice cream on crust. Drizzle warmed Hershey's fudge topping on top. Freeze. Serve with whipped cream and cookie crumbs sprinkled on top.
Mix oleo, flour, sugar and nuts well. (Nuts should be chopped in blender.) Then press into a 9 x 13-inch pan. Bake at 350° until brown. Cream together the cream cheese, 1 cup Cool Whip and powdered sugar. Put on top of baked crust. Mix chocolate pudding as directed on the box. Spread on top of the cheese layer. Top with remaining Cool Whip and nuts.
Mix well in large bowl. Make walnut size balls. Bake on cookie sheet at 375° for 15 minutes.
Preheat oven to 350°. Mix first 8 ingredients. Add enough flour so that they can be rolled. Bake at 350° for 8 to 10 minutes or until done. Use a greased cookie sheet.
Saute onion in melted butter or margarine until transparent. Cook and drain broccoli. Remove onion mixture from heat and stir in all ingredients except broccoli and cashews. Mix thoroughly. Arrange broccoli on heated platter. Pour sauce over broccoli and sprinkle cashews on top.
Beat eggs at high speed with mixer. Add sugar, vanilla and Pet milk. Stir in pineapple. Pour mixture into freezer can of a 1 gallon freezer. Finish with milk. Freeze according to directions. Yields 1 gallon.
Let buttermilk and margarine warm to room temperature. Sprinkle gelatine over cold water in small saucepan and stir constantly over low heat until dissolved and begins to boil, about 3 minutes. Remove from heat. Add buttermilk and salt; stir. Add slowly to beaten margarine. Beat at low speed until all is well blended. Beat on high speed until fluffy and white. Yield: 3 (1-pound) cottage cheese containers. Freezes well.
Brown hamburger and drain. Add rest of ingredients and cook until done, about 1 1/2 hours.
Combine dry ingredients in large bowl. Add eggs and salad oil, stirring until dry ingredients are moistened. Do not beat. Stir in vanilla, pineapple, nuts and bananas. Spoon into 3 (9-inch) cake pans. Bake at 350° for 25 to 30 minutes. Remove from pans. Cool completely. Frost with cream cheese frosting.
Tear apart cake and place in bottom of 9 x 13-inch pan. Layer pineapple, bananas, pudding and Cool Whip.
Mix this with tears of joy and sorrow. Flavor with little gifts of love and kindly service. Fold in prayer, faith and enthusiasm to enlighten the other ingredients and raise the texture to the height of Christian living. Spread all of this into your daily living. Bake well with the heart of human kindness. Serve with a smile at all times to the many people less fortunate than ourselves.
Cook macaroni until done. Drain off water. Add sweet milk, buttermilk, margarine, cheese and egg. Add cheese for topping, also. Bake at 350° until done. Makes 8 servings.