HumbleIntelligence/food-ner-1-Million huggingface dataset:
Boil the sugar, syrup, water and vinegar for 6 minutes. Add the butter. Cool until it forms a soft ball in cold water. Remove from fire; stir in vanilla. Turn into buttered tins. Mark in squares when cool; cut when cold. Recipe is from Nettie (Crum) Allen.
Leave cream cheese out to soften; spread in a pie pan. Then add Chi-Chi's sauce on top. Then add cheese to top. Dip with nacho chips.
Cream shortening and sugar. Add egg and beat. Add milk, then flour, baking powder and salt alternately. Add 1/2 cup or more of blueberries to the batter and 1/2 cup on top. Sprinkle with cinnamon and sugar. Bake in 8 x 11-inch pan for about 25 minutes or until done.
Bake the pie shell at 450° for 7 minutes. Remove from oven. Reduce temperature to 325°. Crumble corned beef hash into pie shell. Top with the cheese. Combine remaining ingredients and pour over hash and cheese. Bake for 35 to 40 minutes or until set. Cool for 25 minutes before serving.
Boil water and sugar together. Take off heat and put tea bags in. Allow this to cool, then add the rest of the ingredients and freeze for 24 hours, stirring occasionally. It will not freeze solid. Put a scoop or two in a tall glass and fill with 7-Up or sour soda.
Combine first 6 ingredients. Cream butter and sugar; add eggs. Add dry ingredients and pour into a 9 x 5-inch loaf pan. Bake 60 to 70 minutes at 350°. Remove from pan and place on cake rack.
Pour pie filling in bottom of cake pan. Pour dry cake mix on top of filling. Melt butter and put over cake mix. Add pecans and coconut. Bake at 325 degrees for 45-50 minutes.
Boil chicken until tender. Take meat off bones and crumble up. Cover bottom of bowl with Doritos. Put chicken on top. Mix Ro-Tel, broth, cream of chicken and cream of mushroom soups. Pour over meat. Sprinkle cheese over sauce. Repeat and cover with Doritos and cheese. Bake in a 350° oven for 15 to 20 minutes.
Mix cake mix with 1 egg and 1/3 cup oil until crumbly. Take out 1 cup and set aside. Pat remaining in an ungreased 9 x 13-inch pan. Bake at 350° for 15 minutes.
Mix all ingredients thoroughly and pour into well-greased tube pan. Bake 1 hour in 350° oven.
Combine all ingredients; stir only enough to mix. Don't beat. Pour into unbaked pie shell. Bake at 350° for 1 hour.
Combine sugar, cider, syrup, butter and salt in a large sauce pan. Bring to a boil over low heat, stirring occasionally. Turn off heat and remove crystalized sugar from pan with a wet brush. Bring mixture to a boil over medium heat for 4 to 5 minutes, or until thermometer reads 260° (130° c). Turn to low heat and add vanilla. Turn off heat. When mixture is sufficiently cool, pour over popcorn and peanuts. Mix well and roll into 3 inch balls. Makes 18.
Just before serving, spoon sherbet into punch bowl by heaping tablespoonfuls. Slowly pour chilled ginger ale over sherbet, stirring gently. Serve immediately. Makes 4 1/2 quarts.
Brown sausage. Add onion. Cook until tender. Blend in flour, seasonings and milk. Keep stirring to thicken. Add cheese. Stir until melted. Add remaining ingredients. Place in 11 3/4 x 7 1/2-inch baking dish. Top with additional cheese. Bake at 350° for 30 minutes.
Place sliced apples and 1/4 cup sugar in a casserole dish or square baking dish. Blend all other ingredients and cover apples with mixture. Sprinkle with cinnamon and nutmeg. Bake in moderate oven at 350° until apples are done, 40 to 45 minutes. Serve warm with ice cream, whipped cream or enjoy plain.
Combine sugar, 1/3 cup evaporated milk, butter, honey and salt in a saucepan. Cook over medium heat, stirring constantly, to a soft ball stage (234°). Then stir in an additional 1/3 cup evaporated milk and cook until sauce is thick and smooth (about 3 minutes longer). Makes about 1 1/2 cups of sauce. Serve hot or cold.
Mix well. Spread in baking dish. Top with 1/3 cup melted butter and crushed chips. Bake at 350° (uncovered) 45 to 60 minutes.
Set out ingredients, mixing bowl, measuring spoons and cups, fork, muffin tins and pot holders. Set oven at 450°. Beat egg in mixing bowl. Add ground steak, 1 teaspoon of salt, 1/8 teaspoon of pepper, 1 teaspoon Worcestershire sauce, chopped onion, bread crumbs and vegetable soup. Mix lightly with fork. Butter 12 muffin tins. Spoon meat mixture into muffin cups. Round off tops. Bake at 450° for 15 minutes. Makes 6 servings.
Fill large pan with water just a couple inches from the top. Add ham to water. Cook at medium temperature for 4 hours. Take ham out of broth. Let cool and then cut up.
Combine ingredients together. Heat on stove about 10 minutes; do not boil. Remove cinnamon and cloves when serving.
On low heat, warm tomato soup and add gelatin until dissolved. Then add cream cheese until melted, stirring constantly. Add rinsed, drained, mashed shrimp, mayonnaise, onion and parsley. Brush jello mold with mayonnaise and after pouring mixture into mold, refrigerate overnight.
Cook cauliflower as directed; drain. Brown sausage links as directed. Remove and keep warm. In skillet over low heat, melt oleo. Stir in flour and salt until blended. Gradually stir in milk and continue cooking, stirring constantly, 5 minutes or until sauce thickens. Remove from heat. Add cheese and Worcestershire sauce, stirring, until cheese melts.
Mix crumbs, dates, nuts, sugar and salt. Fold into beaten egg whites. Add extract. Spread in a greased pie pie. Bake at 300° for 45 minutes.
Cream sugar and butter; add egg and molasses. Mix well. Add dry ingredients. Chill about 1 hour. Roll in 1-inch balls, then roll in granulated sugar. Place on cookie sheet and press with damp fork. Bake for 10 minutes or until slightly brown at 350°. Do not overbake.
Crumble Oreo cookies in a 9 x 13-inch container. Prepare instant vanilla pudding as directed on boxes. Pour over cookies. Refrigerate. Top with Cool Whip before serving.
Cook first 2 ingredients until it boils and let cool. Add cottage cheese and Cool Whip. Chill and serve.
Mix creamed corn and whole kernel corn with 1 egg and Jiffy corn meal mix. Melt margarine in baking dish. Pour recipe on melted butter. Dot with sour cream on top of ingredients. Sprinkle with grated cheese (Cheddar). Bake at 350° until cheese has melted and bubbly (approximately 40 minutes).
Combine all but juice, mix well, then stir in juice (reserved from pineapple). Mix well, cover and chill. Serve with crackers. Yields 3 cups.
Beat eggs a little; add brown sugar. Beat until mixed (do not overbeat). Add Bisquick mix into which nuts and coconut have been added. Beat just until mixed (do not use mixer). Bake in greased 13 x 9-inch pan for 40 minutes at 325°. When cool, cut in squares.
Mix together first 4 ingredients. Add apples. Spoon into greased 8-inch square pan. Mix oatmeal and flour and sprinkle over apple mix. Melt butter or oleo and drizzle over top. Bake at 325° for 40 to 45 minutes.
Mix cider, sugar and cinnamon until sugar dissolves. Melt margarine over medium high heat in a 12-inch nonstick skillet. Add apples and stir to coat. Add 1/2 cup cider mixture. Raise heat to high. Cook apples stirring frequently until most liquid has evaporated and begins to burn. Lower heat, add remaining cider mixture. Cook until apples are done and liquid has evaporated, stirring frequently. Serves 4.
Gradually add milk to softened cream cheese and blend. Add instant pudding mix to cheese mixture. Blend well and refrigerate to thicken. Drain pineapple. Let stand as you bake yellow cake mix in a 9 x 13-inch pan at 350° for 20 minutes or less. When cake is cool, spread with vanilla-cheese pudding. Sprinkle drained pineapple over pudding. Top with topping of your desire. Refrigerate and cut into squares.
Finely chop shrimp in a food processor. Add other ingredients, except salt and pepper. Process until smooth. Season to taste. Pack into a small bowl or crock. Serve with crackers or toast.
Mix cake as directed. Set aside. Cream together egg, sugar and cream cheese with mixer. Fold in chocolate chips. Fill cupcake liners 1/2 full with cake mix. Drop a teaspoon of filling in each. Bake at 350° for 25 to 30 minutes.
Brown sausage with onion and green pepper. Drain. Add soup and Cheez Whiz. Cook on low heat until cheese is melted. Spread rice in bottom of 2-quart casserole. Top with sausage mixture. Bake at 350° for 20 minutes or until bubbly. (Easily made up night before and refrigerated overnight before baking.)
Saute onion in olive oil. Add water and chicken bouillon cubes. Bring to a boil. When boiling, add broccoli. Cook until broccoli is tender.
Cream sugar, butter and salt. Add flour and oats until crumbles. Press about 2/3 cup mixture into greased 13 x 9-inch pan.
Bake potatoes. Cut in half and scoop out insides. Mash with next 7 ingredients until smooth. Refill potato shells without pressing down. Sprinkle with fried onions, bacon bits or cheese if desired. Brown in 450° oven about 10 minutes. Serve with salad or vegetable.
Warm the hot dogs so they are easy to split. Place on greased pan. Put mustard, onion and then fill with mashed potatoes. Place a slice of American cheese on top. Bake in a 350° oven for 10 to 15 minutes.
Marinate shark and vegetables in soy sauce. Cube shark and quarter vegetables. Place on skewers, alternating vegetables and shark. Place on grill covered with Reynolds Wrap and grill 5 minutes on each side.
Preheat oven to 400°. Grease muffin tins, including the area between the cavities. Cream butter and sugar until fluffy. Mix in egg. Quickly fold in buttermilk; do not overmix or batter will curdle.
Butter a baking dish large enough to hold apples in a shallow layer. Mix the salt, flour, cinnamon and sugar; work in butter. Mixture will be fairly crumbly. Distribute flour-sugar mixture over the top of apples. Bake at 375° for about 45 minutes, or until apples are done and crust is brown. Serve warm with whipped cream or vanilla ice cream. Serves 4 to 6 people.
Slow cook chicken breasts in crock-pot, marinating occasionally with soy sauce. Cut up chicken when done in small squares. Quickly fry in oil raw veggies until tender but crunchy. Add water chestnuts, stir quickly for about 15 seconds. Remove from wok or frypan. Add chicken to veggies and pour over prepared rice or pasta. Add soy sauce to taste. Can also add bean sprouts, zucchini or almonds if your family allows it.
Preheat oven to 325 degrees. Cream softened butter together with sugar in a large bowl with an electric mixer until smooth. Add milk and masa and mix well. Use a blender or food processor to puree 2 cups of corn until smooth. Add pureed corn to butter/masa mixture and mix well. Add corn meal, baking powder, salt and remaining corn and mix until combined. Pour mixture into an ungreased 8 X 8 inch baking pan. Cover with foil and place it into a 9 X 13 inch baking pan. Add hot water to the larger baking pan until it's about 1/3 full. Bake for 1 1/2 to 2 hours or until corn cake is firm in the center. Let it sit covered for 10 minutes before serving. To serve, scoop out about a 1/2 cup portion with a large spoon.
Mix ingredients together. Pour half of mixture into a large bowl; let gel. Top with Cool Whip. Return to refrigerator until set. Put remaining half of mixture on top of Cool Whip. Return to refrigerator.
Place meat in large kettle and fry. Sprinkle with soy sauce. Cover and brown meat. Add 4 to 6 cups of water and tomato sauce. Wash and drain sprouts and chestnuts. Add to meat with all other ingredients. Cook 2 hours. When celery is tender, thicken with cornstarch.
Combine all ingredients except vanilla in double boiler with already rapidly boiling water. Beat constantly at medium speed. Cook 7 minutes until frosting stands in peaks. Remove from boiling water. Add vanilla; beat at high speed until thick enough to spread. Covers two layer 9-inch cake.
Puree one can of tomatoes. Chop remaining can of tomatoes. In skillet combine tomatoes and garlic. Bring to a boil. Reduce heat. Simmer 12 minutes, stirring occasionally. Stir in chicken and sausage. Cover and simmer 5 minutes. Serve with rice.
Cream sugar, butter and Crisco together. Add eggs, beating after each addition. Add milk alternating with flour. Add walnuts that have been blended. Beat for 8 to 10 minutes at high speed. Put in cold oven and bake at 350° for 1 hour and 15 minutes.
Cut buttered bread into cubes and place in a buttered 9 x 13-inch dish. Cook sausage, drain and spread over bread cubes. Place grated cheese on top of sausage. Beat eggs and add half and half. Pour this over cheese. Let set overnight. Bake 30 to 35 minutes at 325°.
Cream butter, shortening and sugar. Add eggs, one at a time, beating well after each egg is added. Chop black walnuts. Add 1/3 cup flour from the previously measured flour. Work flour into nuts. Add alternately the flour with salt added and milk to the creamed mixture. Then add black walnut flavoring. Stir in the floured nuts last. Bake at 325° for 1 hour and 30 minutes.
Melt shortening in milk; add eggs, sugar, salt, water and yeast dissolved in 1/2 cup water and flour. Knead and let rise. Make into rolls and let rise again. Bake at 375° for 15 minutes. If used for dinner rolls, omit 1/4 cup sugar.
Place thawed potatoes in 9 x 13-inch casserole dish. Mix next 6 ingredients and pour on top of potatoes. Top with crushed flakes and melted butter. Bake at 350° for 45 minutes.
Shred cabbage into large plastic bowl. Place onions and peppers on top. Sprinkle sugar over all. DO NOT STIR!!! Put rest of ingredients into a saucepan and bring to full boil. Pour over cabbage mixture. AGAIN, DO NOT STIR!!! Cover and refrigerate for at least 12 hours. (This can remain saturating for 3 days in fridge.) Makes 6 servings.
Put apples in bottom of a greased 8 x 8-inch baking dish. Sprinkle sugar and cinnamon over apples.
Peel avocado and mash to a smooth pulp. Add sour cream, milk, onion, garlic, cilantro, pepper sauce and lemon juice. Blend with wire whisk or in a blender. Let stand at least an hour before serving.
Bring milk to a boil. Leave whites for top (beaten), then bake like any meringue.
Saute mushrooms, carrot and onion in butter in a large skillet over medium heat until tender; drain and set aside. Combine cottage cheese and next 5 ingredients. Stir well and set aside. Combine spaghetti sauce and tomato paste; stir well. Spread half of spaghetti sauce mixture in a 13 x 9 x 2-inch baking dish. Arrange 3 lasagna noodles over sauce. Spread reserved vegetable mixture over noodles. Spoon half of reserved cottage cheese mixture over vegetable mixture. Arrange remaining 3 lasagna noodles over cottage cheese mixture and top with remaining sauce mixture, spinach, remaining cottage cheese mixture and chopped tomato. To store, cover and refrigerate up to 24 hours. To serve, bake, covered at 350° for 40 minutes. Uncover and sprinkle with Mozzarella cheese; bake 15 minutes or until lasagna is thoroughly heated and cheese melts. Let stand 10 minutes before serving. Yield: 6 to 8 servings.
Place broccoli or peas in casserole dish. Combine mayo, lemon juice and soup; pour over chicken. Melt butter, pour over bread crumbs and toss well. Spread crumbs and cheese on top. Bake at 375° for 20 to 25 minutes.
Combine all ingredients and make into a long roll. Put mixture on wax paper and place in refrigerator overnight. Cut into slices. Place on cookie sheet and bake 12 to 15 minutes in a preheated oven at 325°.
Boil cauliflower 5 minutes; cool immediately in ice water. Place in bowl and add remaining ingredients. Toss lightly; chill and serve. Makes 6 servings.
Preheat oven to 350°. In a large mixing bowl, stir together the all-purpose flour and baking powder. Cut in the margarine until mixture resembles coarse crumbs. Stir in the sour cream and skim milk. On lightly floured surface, knead dough 8 to 10 times. Roll or pat 1/2-inch thickness. With 2-inch biscuit cutter, cut dough into 12 circles. Place on cookie sheet. Bake at 350° for 12 to 15 minutes. Test for doneness. Simplicity becomes spectacular.
Combine cake mix, topping and eggs in large bowl. Drop by teaspoon into powdered sugar. Roll to coat. Place 1/2-inch apart on cookie sheet. Bake at 350° for 10 to 15 minutes until golden brown. Makes 4 dozen cookies.
Chop broccoli; add bacon and onions. In small bowl, mix sugar, vinegar, mayonnaise and sunflower seeds. Pour over broccoli mixture; toss. Chill at least 1 hour.
Thoroughly combine corn meal, brown sugar, salt, boiling water and oil. Cool to lukewarm. Soften yeast in 1/2 cup lukewarm water. Stir into corn meal mixture. Add whole wheat and rye flour. Mix well. Stir in all purpose flour to make moderately stiff dough. Knead. Let rise until doubled in bulk.
Prepare brownie mix according to box directions. When cooked, break half of brownies into bite-size pieces in bottom of 9 x 13-inch pan. Prepare mousse according to package directions and spread half on top of broken brownies. Crumble 4 candy bars on top of mousse. Repeat once more, then top with Cool Whip.
Mix together thoroughly sugar, shortening and eggs. Stir in sour milk or buttermilk and bananas. Stir in flour, soda, baking powder, salt and nuts. Pour in loaf pan. Let stand 20 minutes. Bake at 350° for 50 to 60 minutes.
Pour undrained apples into casserole. Layer pineapple, cake mix and pecans over apples. Drizzle with melted butter. Bake at 350° for 1 hour. Do not use pie filling in this recipe. Yield: 12 servings.
Melt 1 stick of butter in a deep casserole dish at 350 degrees. Mix sugar, flour and milk into a batter and pour into hot melted butter. Spoon peaches over batter evenly. Pour peach juice over peaches gently. Bake at 350 degrees for an hour or until golden brown. Cinnamon can be added to cobbler. Also sugar and cinnamon can be sprinkled over it before baking. Other fruits can be used in this recipe.
Beat eggs, oil and sugar together. Sift together flour, baking soda and salt. Stir into first mixture. Add vanilla, currants and apples. Dough will be thick. Turn into a greased 9 x 15-inch baking pan. Bake in a 325° oven for 60 to 70 minutes. While cake is still hot, use a kitchen fork and poke holes in entire cake, so frosting will run in it.
Cut meat into 2 x 1/4 x 1/4-inch strips or cubes. Coat 6 to 8 strips at a time in mixture of 1/2 cup flour, 1 teaspoon salt and 1/8 teaspoon pepper. Melt butter in skillet; add meat and onion. Brown slowly.
Peel and boil potatoes. Drain and mash. Add ingredients. Pour into greased casserole. Dot with butter. Can be refrigerated up to 2 to 3 days. Bake at 350° for about 40 minutes.
In a large bowl, thoroughly combine zucchini, baking soda, sugar, margarine and beaten egg. Add remaining ingredients and stir to mix. Chill at least 2 hours. Drop by teaspoon onto greased cookie sheet. Bake 12 to 15 minutes at 375°.
Spread catfish with a thin coating of mustard. Combine cornmeal, salt, pepper and red pepper in a plastic bag. Add fish and shake to coat. Heat cooking oil to 375° in a deep 12-inch skillet. Fry fillets, two at a time, until fish is golden brown, about 4 minutes. Drain on paper towels.
Cook and stir milk and flour until thick. Set aside to cool. Cream margarine and add sugar; beat until very light and fluffy. Add vanilla. Add milk and flour mixture and beat.
Mix until consistency of peas. Beat one egg and add 1 teaspoon of vinegar. Add enough cold water to make 1/2 cup of liquid. Add to flour mixture. Roll out with alot of flour. Makes 2 crusts.
Brown ground beef, then drain. Rinse off with warm water. Cook egg noodles until done. Open corn; drain water off. Put corn into same skillet you cooked the ground beef in. Add tomato sauce. Put ground beef back into the corn mixture. Stir until bubbly.
Saute garlic in bacon drippings. Add spinach, broth, beans and tomatoes. Bring to a boil. Add tortellini; simmer for 20 minutes. Add remaining crumbled bacon and pepper. Cook a few minutes and serve.
Arrange 10 vanilla wafers around sides of 1 1/2 quart serving dish. Spoon fruit in dish. Spread sour cream or yogurt over fruit; top with remaining vanilla wafers. Combine brown sugar and melted margarine.	Spoon over vanilla wafers. Broil 6 inches from heat source for 3 to	4 minutes or until bubbly. Serve immediately. Makes 6 to 8 servings.
Brown sausage; pour off grease. Add chopped onion, garlic, celery and green pepper to sausage and simmer until tender. Wash rice and add to mixture in Pyrex baking dish along with the soup. Bake 1 1/2 hours at 350°. Stir occasionally.
Combine ingredients in a bowl. Spread on crackers (Ritz, Town House, etc.). Broil until bubbly and brown.
Mix well and make into patties. Roll in flour or cornflake crumbs and fry.
Cook fryer chicken down. Put grease in a skillet. Let it get medium hot. Add flour until all is mixed well and brown. Pour 1 quart of water in the skillet. Put over chicken. Let simmer for 30 minutes. May add more water if needed. Salt and pepper to taste.
Mix together angel food cake as directed. Separate mix into 6 small bowls. Add one color per bowl. (Mix red and yellow for orange; red and blue for purple). Leave some mix in large bowl for white. Spoon colored cake mix into angel food pan until all colored mix is in pan. Do not stir. Bounce pan to remove air bubbles. Bake as directed on mix box.
Cut biscuits into small pieces, mix with other ingredients and bake in a Bundt pan at 350° for 40 to 45 minutes.
Add seasoning mix and water to browned and drained hamburger. Simmer until water is gone. Toss salad. Put Fritos on plate. Add salad, cheese and hamburger mixture. Add Old El Paso Picante Sauce (hot sauce).
Combine first 4 ingredients and mix. Add graham cracker crumbs until dough is thick. Bake at 350° for exactly 10 minutes. Take out while warm.
Mix sour cream, soups, chilies and black olives together. Take 1/3 out and set aside. Add chicken to remaining 2/3. Fill tortillas with some cheese in middle and then chicken mixture on top and roll each tortilla and put in greased baking dish. After all are rolled, add remaining sauce and cheese evenly over top. Bake for 20 minutes at 350°.
Brown beef; drain. Add all spices and tomatoes; heat through. Cover bottom of 8 x 8-inch baking dish with 1/2 tortillas. Pour beef mixture over tortillas, place 2nd layer of tortillas over meat mixture. Combine cheeses and egg; pour over tortillas and bake for 30 minutes at 350°.
Cream shortening, sugar and eggs. Combine dry ingredients. Blend all together. Add vanilla. Fold in apples, walnuts and raisins. Spread in greased and floured 13 x 9 x 2-inch pan evenly. Bake at 350° for 1 hour. Serve warm with whipped topping.
In a frying pan with a lid or a Dutch oven, bring chicken broth to simmering over medium heat. Place chicken breasts in a single layer; cover and poach until meat is tender when pierced with a fork (about 15 minutes). Lift chicken from broth; cool, then remove skin and pull bones from chicken; reserve 3/4 cup of the broth for sauce (save remaining for another use such as soups or broth stews). In a shallow casserole (about 8 x 12-inches), arrange chicken breast pieces, slightly overlapping; distribute drained artichoke hearts in casserole. Cover and refrigerate.
In a greased casserole, make layers of beef, onions and potatoes. Mix 1 can tomato soup diluted with about 1/2 can water and pour over top. Bake at 350° for 1 to 2 hours, until potatoes are done.
Fry bacon until crisp, drain and break up. Mix sugar, vinegar, salt and mayo; pour over salad. Enjoy!
Thaw strawberries. Put 1/2 aside. Blend cake mix, eggs, oil, water, gelatin and remainder of strawberries. Using 2 (8 or 9-inch) pans, greased and floured, bake at 350° for 40 to 45 minutes or until toothpick comes out clean. Cool on racks.
Saute onion in butter or canola oil until transparent. Add prepared mustard and cornstarch, then add milk into the mixture. Add approximately 1/3 of grated sharp cheese and mix in salt. Butter or spray with Pam a deep dish baking pan. Put in layer of macaroni; cover with sauce and sprinkle grated New York sharp cheese and repeat. Leave enough sauce and cheese for the top. Sprinkle lightly with paprika. Reheat any leftovers in microwave. Bake at 300° for 1 hour.