HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine sugar, corn syrup, cream and salt in saucepan. Place over low flame and cook to 244° (use candy thermometer), stirring constantly. Add butter and continue cooking until a small amount of mixture forms a hard ball in cold water (254°). Remove from fire; add vanilla and nuts. Pour into a greased pan (8 x 8-inch); cool. Pour melted chocolate over toffee. Let stand until cold. Remove from pan and break into small irregular pieces. Makes 1 1/2 pans.
Mix cake mix, eggs and margarine together and pour into 9 x 13-inch greased pan. Mix cream cheese, sugar, eggs and nuts. Pour on top of first mixture and bake at 350° for 35 minutes.
Mix all together. Roll into small balls. Bake at 350° until lightly browned, about 15 minutes or more. This makes a lot and it is nice to have some extra in freezer for company.
Preheat oven to 350°. Melt unsweetened chocolate and butter in a large heavy saucepan over low heat. Remove from heat and add sugar, blending well. Beat in eggs one at a time. Stir in flour and vanilla. Add marshmallows, chocolate chips and nuts and mix thoroughly. Turn mixture into greased 13 x 9-inch pan. Bake 40 to 45 minutes or until mostly set. Cool in pan. Cut into squares to serve. Makes 24 brownies.
Blend all ingredients together by shaking in a tightly sealed jar. Refrigerate for at least 2 hours before serving.
Line bottom of 9 x 12-inch casserole dish with dried beef. Wrap each chicken breast with a slice of bacon. Place on top of beef. Mix sour cream and mushroom soup together. Pour over chicken. Bake at 225° for 3 hours.
Cut slits completely through the meat. Insert slivers of garlic and onion into slits. Place brisket in bowl and pour 1 cup of vinegar over it. Be sure vinegar gets into slits. Soak 24 to 48 hours in refrigerator. When ready to cook, pour off vinegar. Brown in heavy pot in small amount of cooking oil until almost burned on both sides. Pour 2 cups of strong black coffee over roast. Add 2 cups water. Cover and simmer on top of stove for 6 hours. Twenty minutes before serving, add salt and pepper. (You may use 1/2 cup of gin or whiskey to boiling mixture.)
Preheat oven to 425°. Brown meat and drain. Add onion and pepper. Set this mixture aside. Combine eggs, milk and 1 cup corn with corn bread mix. Pour half the batter into a 9-inch greased pan. Top with mixture, cheese slices and the remaining cup of corn. Pour the rest of the batter on top. Bake 25 to 30 minutes.
Mix all ingredients except cheese. Put a layer of avocado mix in about an 8-inch bowl, then a layer of cheese until you use it all.
Beat eggs thoroughly with sugar, salt, melted oleo and syrup. Add pecans. Pour into pie shell. Bake at 350° for approximately 50 minutes.
Wash lemon, slice and cube. Use rind, but remove seeds. Place all ingredients in blender. Process well at high speed. Pour into unbaked 9-inch pie shell. Place on cookie sheet and bake 40 minutes at 325°.
Combine fruits, pecans and marshmallows. Blend egg yolks, mustard, salt and lemon juice; cook until thickened. Cool. Fold in whipped cream. Pour over fruit mixture; let stand overnight. Serve on lettuce. Yield: 12 servings.
Mix all ingredients together with some grated cheese. Put in a 2-quart casserole dish; cover with some more grated cheese. Bake at 325° for 45 minutes. Serves 6 to 8.
Cream butter and sugar well. Cool cocoa and water mix. Add egg yolks and vanilla to creamed mixture. Beat well. Add cooled cocoa. Sift together flour, soda, baking powder and salt. Add alternating with sour milk or buttermilk in 1/3's. Fold in stiffly beaten egg whites. Turn batter into 2 greased and floured pans. Bake approximately 30 minutes in 375° oven. Frost with my favorite buttercream frosting.
While rice is cooking, pound steak and cut into bite size pieces. Sprinkle meat with paprika; allow to stand while preparing other ingredients. Using a large skillet, brown meat in butter. Add garlic and broth. Cover; simmer for 30 minutes. Add water, if needed. Stir in onions and green peppers. Cover; cook 5 minutes more. Blend cornstarch, water and soy sauce; stir into meat mixture, stirring until clear and thickened (about 2 minutes). Add tomatoes and stir. Serve over rice. Serves 5 or 6.
Cream shortening and sugar. Add eggs, then cream and vanilla. Sift in dry ingredients. Mix well. Pinch into 1-inch balls and press with flour-dipped tines of fork onto well-greased cookie sheet. Bake at 400° just until edges are light brown. Don't brown whole cookie.
Brown the ground beef with onion. Combine all ingredients in a deep skillet; cover and cook over a low heat, stirring occasionally. Cook until tender.
In mixing bowl, cream together sugar and butter or margarine. Beat in eggs, banana and honey. Stir together flour, baking powder, soda and salt. Add to creamed mixture, beating just until blended. Stir in oats. Fill 24 muffin tins 2/3 full. Bake in 375° oven for 18 to 20 minutes. Kids love'em.
A full-bodied potato casserole makes the perfect partner for just about any dish, whether it be beef, poultry or fish. This one is fortified with cream cheese, eggs and ham to give it a slight smoky flavor and spiced with exotic cumin, turmeric and cayenne.
Combine broccoli, cauliflower and onion. In small bowl, combine cheese, sugar, salt, basil and mayonnaise; mix well. Add dressing to vegetables. Toss gently. Refrigerate. Just before serving, add bacon. You can also add 1 head of lettuce, torn into bite-size pieces, 2 cups seasoned croutons and 8 ounce can sliced water chestnuts, drained just before serving. Makes 20 to 24 servings with lettuce.
Brown in large skillet the ground beef, mushrooms, garlic powder, onion and water. stir often. Keep heat low. Add flour, salt, pepper, cream of mushroom soup and water. Simmer for 10 minutes.
Cook pasta until al dente and drain. Cut chicken into strips. Heat oil in skillet over medium-high heat. Add garlic and stir for 1 minute. Add broccoli and saute for 2 minutes, then transfer to a heated dish. Add chicken to the skillet and saute until no longer pink, about 5 minutes. Toss pasta with broccoli and chicken. Garnish with parsley. Sprinkle with pepper and serve.
Saute onion and peppers; add soup, milk and cheese. Simmer until all cheese is melted. Chop up broccoli and mix with rice into cheese mixture. Pour mixture into greased casserole dish. Bake until bubbly at 350° for about 30 minutes.
Cook rice and 4 cups milk in double boiler until done. Beat egg yolks and add 4 cups heated milk and cornstarch. Add this mixture to rice in double boiler. Pour in casserole and place in a pan of warm water. Bake in a moderate oven (325° to 350°) until a silver knife comes out clean.
Cream the butter and sugar. Add eggs one at a time. Sift together the flour, salt and baking powder. Combine milk and vanilla. Add alternately with flour mixture. Bake at 350° for 40 to 60 minutes. Let cool in pan before removing from pan.
Beat butter and shortening in a large bowl at medium speed with an electric mixer. Gradually add sugar, beat well. Stir in egg, milk and vanilla. Combine flour, baking powder, and salt; gradually add to creamed mixture, mixing well. Add a small amount of red food coloring to color dough as desired, beating until blended. Shape dough into balls, cover and chill at least 3 hours. Divide dough in half; store one portion in refrigerator. Roll remaining portion to 1/4-inch thickness on lightly floured surface. Cut dough with 3 inch cookie cutter; cut circle in half. Place on an ungreased cookie sheet. Press several chocolate mini-morsels in each cookie. Repeat with remaining dough. Bake at 375° for 8 to 10 minutes (do not brown). Cool on wire racks.
Cut up crab meat to bite-size pieces. Add celery, onion and olives to crab. Mix oil, vinegar, dill weed and capers (also salt and pepper). Toss with crab, then add mayonnaise and blend.
In a 9 x 13-inch casserole dish, melt 1/2 stick of butter. Make sure melted butter gets up on the edges. Place crushed pineapple in bottom of dish. Next, put a layer of cherry pie filling. Top the two layers with cake mix. Melt remaining butter and drizzle butter over cake mix. Bake at 350° until brown.
Beat cream cheese until smooth. Add green onion and horseradish. Stir in flaked fish. Chill for several hours or overnight. Serve as a dip with crackers or Melba toast. Excellent spread on toasted bread rectangles and garnish as desired with parsley sprigs or pimento diamonds. Makes about 1 2/3 cups dip.
Marinate shrimp in juice, soy sauce and oil for 20 minutes. Drain and broil shrimp 4 minutes on each side. Serve with rice. Serves 6.
In large bowl, layer cubed cake, pudding, Cool Whip, strawberries (if desired), and crushed candy bar, ending with Cool Whip. Garnish with crushed candy bar and sliced strawberries (if desired).
Coat both sides of pot roast with flour and brown in butter in an electric frying pan and turn temperature to low. Fill pan with water to top edge of meat. Generously sprinkle meat with salt, pepper and chargrilled seasoning and then coat top of meat with horseradish. Cover and simmer for 2 to 3 hours, adding water so water doesn't completely evaporate. Flip meat; add carrots and onion and simmer 20 minutes. Add potatoes. Serve when meat is tender and gravy is desired consistency.
Put chicken in casserole. Spread apricot jam over the chicken. Sprinkle Russian Dressing over the chicken, then the dry soup mix over top. Bake at 325 for 1 to 1 1/2 hours.
Cook noodles according to directions on box. Add tuna or chopped chicken and frozen vegetables and simmer until hot.
Cream butter and sugars; add egg yolks and 1 teaspoon vanilla. Add sifted dry ingredients to creamed mixture. Spread in greased 8 x 8-inch pan; cover with chocolate chips. Beat egg whites until stiff peaks form; add 1 cup brown sugar and dates. Fold gently; pour over chocolate chips. Bake in 350° oven for 30 to 35 minutes.
Grease a 2-quart baking dish. Cook ravioli according to package directions.
In a skillet, brown the ground beef. Add the taco mix and water and simmer to evaporate liquid. Add the refried beans and tomato sauce and heat through. Place a tortilla in your baking dish and spread with meat sauce. Sprinkle black olives, green onions, cheese and chilies to taste. Repeat until meat sauce is gone or your baking dish is full, whichever comes first, usually 3-4 layers. Spread the top of the last tortilla top with butter. Bake at 350° until top is brown. Serve with a variety of toppings like salsa, chopped tomato, chopped lettuce, avocado slices, and sour cream, or your family favorites. Serves 4-6.
Mix all ingredients in 30 cup percolator and heat. Makes 16 to 20 servings.
In saucepan, combine lemon slices, bay leaves, water, salt and pepper and bring to a boil. Add shrimp and boil, covered, for 1 to 2 minutes. Drain shrimp in colander, refresh under cold water.
Place meat in a baking dish. Peel and cut into chunks, potatoes and squash. Place on top of meat. Peel and slice onions and carrots. Place on top of other mixture. Dab with spaghetti sauce (homemade or store bought). Dab here, there and everywhere. Bake for 3 to 4 hours, covered, at 300°.
Mix together milk, eggs, sugar, vanilla, salt and nutmeg. Then add bread crumbs. Pour into glass 2-quart casserole pan or bread pan. Bake at 350° for 1 hour to 1 hour and 15 minutes or until firm and golden brown.
Beat butter until creamy. Add 2 cups of sugar and continue beating. Add the four eggs and beat until mixture is very creamy. Preheat oven to 325°. To mixture add vanilla and lemon juice and continue mixing well. In a small bowl add baking soda, baking powder and salt to one cup of flour. Add to mixture; beat about 2 minutes. Add the rest of flour, one cup at a time. Mixture will be a little stiff. Add sour cream and continue beating until mixture is creamy. Oil and flour a 9 x 13-inch baking pan, a Bundt pan or a cheesecake pan. Add 1/2 of cake mixture to the baking pan and smooth it out. In a cup mix 1/2 cup of sugar with cinnamon. Sprinkle evenly over batter. Spoon remaining batter over the sugar-cinnamon and spread evenly. Sprinkle a little cinnamon/sugar mixture on top of the cake. Bake at 325° for 1 hour and 15 minutes.
Prepare crust. Heat oven to 425°. Mix sugar, cornstarch and almond extract. Gently stir in berries. Pour into crust; dot with margarine. Cover with other crust; trim overhanging. Bake until crust is golden brown, 35 to 45 minutes.
Drain 1 can and 1/2 of other can of corn. Melt together cream cheese, oleo and milk. Mix all ingredients together. Bake at 350° until bubbles.
Spray 11 x 7-inch dish with cooking spray. If using ground beef, brown, drain and mix with sauce. In baking dish spread 1 cup sauce (if using ground beef use a little more sauce mixture). Top with 3 dry noodles, half of the Ricotta cheese, half of the Mozzarella and half of the Parmesan. Top that with 1 cup sauce. Repeat with noodles and cheese. Top with remaining sauce. Slowly pour 1/4 cup (or less) water around inside edge of dish. Cover and bake at 375° for 1 hour. Let stand 5 minutes and serve.
Cut meat into strips (thickness of a cigarette, remove fat). Put strips in sauce. Soak overnight in refrigerator; cover. Stir occasionally. Drain. Lay meat out; pat with paper towel. Lay on racks. Place racks on cookie sheets. Place in oven at lowest heat. Dry 4 to 8 hours. You can also put foil on racks and just lay meat on that instead of cookie sheets.
Saute grated onion in butter. Stir in flour and salt. Add milk and corn. Simmer 10 minutes. Garnish each bowl with chopped parsley.
Melt fat in skillet. Add onion, green pepper and Minute rice (right from the package). Stir over high heat until lightly browned. Add water, tomato sauce and seasoning. Mix well. Bring quickly to a boil. Cover tightly and simmer 10 minutes. Serve it steaming, and sit back for applause from four muchos happy people.
Saute onion and green pepper in butter until tender. Add mushroom soup and milk; reserve 1/2 cup of mixture. Stir rice into remaining mixture. Put in a greased 9 x 12-inch dish. Cut eggs in half lengthwise; press the halves into rice mixture. Drizzle reserved soup mixture over eggs and cover. Bake at 350° for 25 minutes. Serves 4.
Scald and peel tomatoes and put in colander to drain. Cut the onions and peppers into small pieces. Combine all ingredients and boil on low for 1/2 hour. Stir constantly. Put in sterile jars and seal.
In 1 quart saucepan melt butterscotch chips on low heat, stirring constantly until smooth (3 to 5 minutes). Pour into large mixer bowl; add all other ingredients. Beat at low speed, scraping sides of bowl often, until well mixed. Divide dough in half; wrap in plastic wrap. Refrigerate until firm (1 hour). Heat oven to 375°. On lightly floured surface roll out dough, half at a time to 1/8 inch. Cut with cookie cutters. Place 1 inch apart on cookie sheet. Bake 5 to 8 minutes or until edges are lightly brown. Cool.
Peel potatoes and cook until tender. Peel and chop onion. Cut pepper into strips. Slice green beans. Dice celery. Finely chop garlic. Mix all together with parsley. In large skillet, brown ground meat and drain. Add vegetables and vinegar to meat; cook few minutes. Mash potatoes, nutmeg, milk and butter. Beat until light and fluffy. Put meat and vegetables in lightly greased 8 x 12-inch dish. Top with potatoes. Sprinkle cheese on top. Bake at 350° for 25 minutes or until potatoes are light brown. Takes about 90 minutes start to stop.
Mix together first 6 ingredients. Spread on English muffins (each muffin cut into 6 wedges). Freeze on cookie sheet for 10 minutes. Place in plastic bags and freeze until ready to use. Just before serving, broil until bubbly and crisp. Serve hot.
Beat eggs; add sugar and vanilla. Sift flour 3 or 4 times after adding baking powder and salt. Sift flour mixture into egg mixture and beat well. Heat milk; add butter, then add to egg and flour. Beat well and pour into well greased pan; bake slowly about 30 minutes at 350°.
In a large skillet, melt butter. Brown chicken. Remove chicken from skillet. Saute onion and green pepper. Add lemon juice, chicken stock, mincemeat, salt, pepper, rice and curry powder. Mix. Put in buttered dish. Arrange chicken over it. Cover and bake in oven for 1 hour at 350°.
Combine ingredients and chill 1 hour. Form into balls. Bake at 300° for 35 to 40 minutes. Cool; roll in confectioners sugar.
Combine sage, pepper and salt. Rub over pork roast. Place roast fat side up on rack in open pan. Roast, uncovered, at 325° for 2 1/2 to 3 hours.
Mix with electric mixer and chill for several hours. Spoon into muffin tins and bake at 425° until brown.
Combine all ingredients in a container with a lid. Shake before each use. Chill. Great on salads.
In a large nonstick skillet, heat oil. Add shrimp and marinade. Cook, stirring often, until shrimp turns pink. Stir in green onions. Turn heat off. Serve over hot cooked rice or your favorite pasta.
Blend first 3 ingredients until smooth. Bring to boil in saucepan. Thicken with cornstarch and cold water mixed together. Cook several minutes, stirring constantly, until thick and clear. Arrange apricot halves in a 9 x 12-inch baking dish. Pour sauce over apricots and top with granola. Bake at 350° for 30 minutes. Yields 6 servings.
Mix butter, flour and milk to make white sauce. Add cheese. Alternate layers of ham, noodles and sauce in a greased baking dish. Bake at 350° for 25 minutes.
Mix flour, sugar, cocoa and salt. Beat egg yolks; add milk and vanilla. Stir into first mixture. Add butter. Cook over medium-high heat until mixture thickens and begins to boil. Pour into a baked pie shell. Beat egg whites (gradually add 1/3 cup of sugar and 1/8 teaspoon cream of tartar). Beat mixture until stiff. Pile whites on pie. Spread and seal edges. Bake until lightly browned.
Mix pudding with milk until thick. Add drained pineapple and bananas. Tear cake up into small pieces and mix with the pudding and fruit. Top with Cool Whip and chill overnight or at least 6 to 8 hours.
Mix all ingredients. Sprinkle chopped pecans on top of mixture. Bake at 350° for 15 minutes. Serve hot with crackers.
Mix well and pour into greased 9 x 12-inch pan. Bake at 350° for approximately 25 minutes or until cake springs back when touched.
Mix syrup, sugar, salt and water in a large saucepan. Cook without stirring to 248° on candy thermometer. Beat egg whites until stiff. Slowly pour half of hot syrup mixture into egg whites while beating at top speed. Reduce the mixer speed to slow. Return syrup mixture to heat, cook to 272°. Pour syrup over the whites and beat at top speed until it begins to hold shape. Add vanilla and pecans. Drop by teaspoon dipped in water.
Chop tomato into bite size. Chop onion very small. Drain corn. Combine all ingredients. Add mayonnaise to desired consistency. Refrigerate overnight or at least two hours.
In a wok or skillet, saute steak and onions in vegetable oil until meat is well browned and onions are tender. Add peppers and mushrooms; stir-fry 3 to 4 minutes until vegetables are tender. Combine remaining ingredients together in a bowl and add to beef and vegetable mixture. Stir and cook until sauce thickens, about 2 to 3 more minutes. Serve over rice or noodles.
Fold yogurt into Cool Whip until well mixed. Serve with strawberries and enjoy.
Heat oven to 350°. Mix well shortening, sugar and egg. Stir in buttermilk and vanilla. Sift together dry ingredients and stir in. Spread in greased oblong pan 13 x 9 x 2-inch. Bake 20 to 25 minutes. When cool, frost with butter frosting. Cut into squares.
In medium bowl, combine milk, coconut and drink mix. Cover, chill well. Using about 1 tablespoon for each, shape into Christmas wreaths and Christmas trees. If desired, decorate with gold or silver dragees.
Brown sausage, onion and green pepper; drain well. Combine eggs, cheese and sausage. Separate dough into 10 biscuits. Press biscuits into bottom of 13 x 9 x 2-inch or 2 1/2-quart baking dish. Pour sausage mixture into biscuits lined pan. Bake at 375° for 30 to 35 minutes or until quiche is set and crust is deep golden brown. Serve 8 people.
Place torn or diced small bread pieces in greased 9 x 13-inch pan. Layer sausage over bread. Sprinkle cheese on sausage. Mix eggs, milk, mustard, salt and pepper. Pour over cheese. Bake at 350° for 35 minutes.
In a Dutch oven, saute the chopped onion and green pepper in the margarine for 3 minutes. Add the ground beef and brown the meat while breaking it up with a spoon as it cooks. Add the seasoned salt, pepper and sugar. Stir in the tomatoes, tomato sauce and water. Heat the mixture to boiling, reduce heat and simmer for 15 minutes.
Place chicken onto a sheet tray and cook in oven at 350° until fully cooked. Chill the chicken. Cook the pasta until soft. Toss cooked pasta with small amount of olive oil and chill. Do not rinse. Dice the onion and celery and reserve. Wash and pick grapes and reserve. Toast the walnuts and reserve.
Cream butter and sugars. Add egg, vanilla and almond flavoring. Mix all dry ingredients together and add to wet mixture. Add chips, nuts and chocolate bar. Refrigerate for 1 hour or until chilled. Roll into balls and place on ungreased baking sheets 2-inches apart. Bake at 375° for 7 to 10 minutes or until done.
Dissolve yeast in water; add sugar, shortening and salt to the scalded milk. When lukewarm, add dissolved yeast and eggs. Gradually add to flour. Beat thoroughly. Cover and let rise until doubled. Stir down and let rise again until doubled. Stir together the last 3 ingredients. Take rounded teaspoons of dough and dip into melted butter; roll in sugar-cinnamon-nut mixture. Pile balls loosely in ungreased angel food pan. Let rise 30 minutes. Bake 30 minutes in a 350° oven. When baked, turn upside-down immediately. The rolls will be stuck together and are served that way, letting each one pluck off one or two.
Cook ground beef, chopped green pepper, chopped onion and tomato sauce until well done. Add cooked macaroni and grated cheese. Serve hot.
Cut beef in strips. In saucepan, combine beef, gravy and onion. Cook until hot and bubbly, stirring occasionally. Stir some of hot mix into sour cream. Return sour cream to meat mix. Cook until heated through and serve over noodles.
Cream the shortening, butter, sugars, eggs and vanilla. Stir together flour, soda, baking powder and salt. Add to creamed mixture. Add oats, chips and nuts. Drop by spoonfuls on greased cookie sheets. Bake at 350° for 8 to 12 minutes or until golden brown.
Mix all ingredients and bake at 350° for 20 minutes. Let cool for 5 minutes.
Fry bacon; set aside. In bacon grease, fry onion and green pepper; drain fat. Fry sausage; drain off fat. Add beans, onion and pepper. Simmer while cooking rice. Put cooked rice in bottom of casserole dish, then add sausage mixture. Crumble bacon on top. Can put in oven to keep warm.
Day before serving: In each compartment of two ice-cube trays, place one strawberry, hull side up. Pour in enough wine to fill each compartment; freeze.
Mix marshmallow cream, chocolate chips, oleo or butter, nuts and vanilla together and set aside. Mix sugar and milk. Cook at a rolling boil for 9 minutes, stirring constantly. Pour over other mixture and stir until chocolate chips are melted. Pour in a buttered pan and put in refrigerator for 30 minutes before cutting. Makes 4 1/2 pounds of candy.
Drain chicken and chop real small; add the rest of the ingredients and serve on regular bread or toasted bun.
In a large container, combine slightly thawed juices and pineapple juice. Mash bananas in blender with water and sugar, and as blended, add to juices. Mix thoroughly. Freeze this base in quart containers. Thaw base a couple hours before needed and add 2 quarts cold ginger ale to 1 quart base. Each quart mixed with ginger ale serves 20 punch sized servings generously. Yields approximately 5 quarts.
Cream margarine and sugar. Add eggs and beat. Add flour and vanilla. Mix well. Add nuts.	Mix and spread in a 9 x 13-inch pan. Bake at 350° for 20 minutes or until golden brown. Do not overcook.
Cook chicken, bone and cut in large chunks. Place tortillas as in package in the bottom of 14 1/2 x 10 1/2 x 2-inch baking dish. Arrange other ingredients in layers in this order: tortillas, chicken, onion, green chiles, combined soup and broth mixture and cheese slices. Sprinkle Parmesan cheese on top. Bake at 325° for 1 hour. Serves 8 to 10.