HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place 1 cup sugar in heavy skillet and heat, stirring constantly, until sugar melts and browns (it should start to smoke). Remove from heat and add boiling water. Return to heat and stir until sugar is dissolved and syrup begins to thicken slightly (use wooden spoon for stirring). Set aside to cool. Cream 1/2 cup shortening and 1 1/2 cups sugar; cream until light and fluffy. Add 2 eggs, beaten thoroughly. Add vanilla. Sift together flour, baking powder and salt. Add alternately with 1 cup milk (room temperature). Beat until blended after each addition. Stir in burnt sugar syrup. Pour batter into two 9-inch layer pans, which have been lined on the bottoms with wax paper and greased. Bake in moderate 375° oven for about 30 minutes or until done. Frost with Burnt Sugar Frosting.
In small skillet, melt margarine and saute chopped onions and bread crumbs. In large mixing bowl, combine onions and bread crumbs with vegetarian burger, cheese, eggs and spices. Press into an oiled 9 x 9 x 2-inch square baking dish.
In a large punch bowl, combine the first four ingredients. Stir in ginger ale. Add scoops of sherbet. Serve immediately. Yield: 8 quarts.
Mix and blend together the 3 ingredients; roll into small balls (makes about 90). Bake in 400° oven for about 15 minutes. Serve hot.
Cream shortening and sugar; add 1 egg yolk at a time, beating well after each addition. Add flour and milk alternately, a small amount at a time; beat until smooth after each addition, adding vanilla. Fold in beaten egg whites. Turn into 3 prepared layer pans. Bake at 350° for 25 to 30 minutes. Spread with chocolate or coconut icing.
Boil raisins, water and Crisco together until raisins are plump. Add rest of ingredients to large bowl. Stir to combine and then add boiled mixture to dry ingredients and stir well. Pour into greased tube pan and bake 1 hour at 350°. I bake this cake every Christmas.
Mix all ingredients together and shape into a loaf pan. Bake at 350° for about 30 to 40 minutes.
Combine vegetables and set aside. Melt soup with cream cheese and add mayonnaise. Stir in vegetable mixture and put in greased casserole. Mix crackers and margarine and put on top. Bake at 350° until bubbly.
Mix Cool Whip and dry Jell-O together. Add cottage cheese, oranges and pineapple and chill well before serving.
Combine pie filling mix, 2/3 cup sugar and 1/4 cup of the water in saucepan. Blend in egg yolks and remaining water. Cook and stir over medium heat, until mixture comes to a full bubbling boil. Remove from heat. Blend in lemon juice and butter. Cool 5 minutes, stirring twice. Pour into pie shell.
Preheat oven to 425°. Bake pastry shell on lowest rack 4 to 5 minutes. Cool. Cook and crumble sausage and cheese in pie shell.
Boil squash and onions in salted water for 5 minutes. Combine soup and sour cream; stir in carrots. Fold in drained squash and onions. Combine stuffing and margarine. Spread half of stuffing mixture on bottom of 9-inch pan. Pour in vegetable mixture. Put remaining stuffing on top. Bake at 350° for 25 to 30 minutes.
Mix dry ingredients. Add moist ingredients and beat. Bake in two greased and floured 8-inch layer round pans at 350° for 25 to 30 minutes.
Mix all ingredients together except for 1/4 cup butter and the crackers. Put into a greased casserole dish. Crush crackers and sprinkle on top. Pour on 1/4 cup butter. Bake for one hour or until potatoes are tender at 350°.
Dissolve yeast and 1 tablespoon sugar in lukewarm milk. Add 1 1/2 cups flour. Beat until smooth. Let rise. Add butter and sugar, creamed; egg, well beaten; raisins, floured, and rest of cinnamon, salt and flour. Knead. Cover and let rise. Shape, place on pan and cover again. Let rise again. Glaze with egg white diluted with water. Cut a cross on top of each and bake at 350° for 12 to 15 minutes. Frost across on each.
Butter a 9 x 13-inch baking dish. Trim crusts from bread, then butter. Lay in bottom of baking dish. Sprinkle bacon over bread. Combine eggs, milk, cheese, salt and pepper; pour over bread. Let sit for 1 hour or overnight. Bake at 350° for 30 to 35 minutes, until puffy and brown.
Combine first 8 ingredients in a saucepan: bring to a boil. Remove from heat and set aside. Cut ribs into serving size pieces; place bone side up in a shallow pan. Bake, uncovered, at 350° for 1 hour. Baste ribs with sauce; turn over and bake 15 minutes. Baste with sauce; turn again and bake 15 minutes. Makes 3 to 4 servings.
Follow directions on box of white cake mix as directed. Divide batter into 6 smaller bowls. Squirt drops of food coloring, making each bowl a different color until desired color is reached. Leave 1 bowl white and add cocoa to make 1 bowl chocolate. Grease and flour 2 round cake pans. Drop teaspoonfuls of different color batter into both pans, being careful not to overlap same colors. Continue layers of colored batter on top being careful not to layer same color on top of each layer. Bake according to box of cake mix. Great for children's birthday parties.
After breaking beans, wash and drain. Tightly pack beans in sterilized quart jars with lids. Add 1 teaspoon salt to each jar. Pour hot water in each jar. Tightly screw lids on jars. Place quart jars in pressure canner, but not touching. Add 2 quarts water for every 7 quarts to be cooked. If less than 7 quarts are used, add a little more water. Place lid on canner with 10 pounds pressure. Cook on high for 20 minutes. When first jingle starts, monitor heat to obtain 4 jingles per minute. Do not open canner until steam is completely out of round pound weight or until canner is cool.
Drain and rinse beans; chop the onion, cilantro, bell pepper and red pepper. Combine with beans; add lime juice, oil and vinegar; season and refrigerate.
Prepare roll mix as directed on the label, adding 1 egg and cardamon. Let rise until double in bulk. Turn out on lightly floured board and knead in raisins. Set aside 1/3 of the dough. Divide remaining dough in 3 equal parts and roll each in a strip about 12 inches long. Braid. Put on greased baking sheet. Divide other piece of dough into 3 equal parts and roll each into a strip about 10 inches long. Braid. Place smaller braid on top of larger braid.
In large skillet, combine 2 tablespoons margarine, chicken, onion, celery and pimento. Stir-fry 2 to 3 minutes. Add sour cream and heat thoroughly, then separate biscuits into 10 biscuits. Press biscuits over sides and bottom of pie pan. Spoon chicken mixture over biscuits. Bake 8 to 13 minutes.
Sift dry ingredients. Stir together eggs, sugar, oil and pumpkin. Add flour mixture to pumpkin mixture. Blend. Spread onto a greased pan about 17 x 11 x 1-inch. Bake at 350° for 30 minutes. When cool, frost.
Preheat oven to 350°. Grease and flour Bundt pan. Combine ingredients for 1 minute at low speed, then 4 minutes at medium speed. Bake for 45 to 60 minutes. Cool in pan for 10 minutes, then turn out. Prick with fork. Pour or brush on mixture of 1/2 cup powdered sugar and 1/4 cup Kahlua.
Combine butter, milk and sugar in heavy medium saucepan. Bring to full rolling boil over medium heat, stirring constantly. Boil for 4 1/2 to 5 minutes, constantly stirring. Remove from heat. Stir in marshmallows, morsels, 1 cup nuts and vanilla. Stir vigorously for 1 minute, until marshmallows are melted. Pour into 9-inch foil-lined pan. Chop remaining nuts; sprinkle on fudge and press in. Chill.
Shred cabbage and dice scallions. Mix. Add sunflower seeds and almonds. Crunch up noodles by hand. Add to salad.
Mix first 5 ingredients together. In separate bowl, mix other 3 ingredients. Put 1/2 second mixture in with first mixture. Keep 1/2 for icing. Bake according to cake mix directions.
Sift confectioners sugar and graham cracker crumbs together. Add 1 teaspoon of melted butter. Press onto spring-form pan.
In a bowl, mix together all ingredients. Let rise 2 times. Cut dough in half. Roll each half out on floured board into a rectangular shape. Spread cinnamon on top. Roll up and cut into 12 slices each. Pour melted butter or margarine in bottom of a 9 x 13-inch cake pan. Cover with brown sugar, approximately 1 cup. Sprinkle with cinnamon and nuts. Place cut slices on top. Let rise and bake at 350° for 1/2 hour. Makes 2 pans of sweet rolls.
Brown steak which has been cut into serving pieces. Add onions and peppers. While meat is browning, cook noodles. After meat is done, put all the ingredients together. Add as much bouillon, salt and pepper to taste.
Stir mustard into yogurt in a small bowl. Gently stir in cucumbers. Refrigerate several hours. Serve cold.
Combine patience, love and generosity with understanding. Add laughter. Sprinkle generosity with kindness. Add plenty of faith; mix well. Spread over a period of a lifetime. Serve everyone you meet a slice or two everyday you meet. Good for all gatherings.
Measure cucumbers after slicing. Slice peppers and bury in crushed ice 2 hours. Drain. Pour cucumbers in mixture. Heat, then after they change color, put in jars and seal.
Dissolve gelatin in 1 cup boiling water. Add applesauce and mix well. Add carrots, pineapple and vinegar. Pour mixture into your favorite mold. Yield: 4 servings
Combine 2 cups flour, 1/2 cup sugar, baking powder & salt into a large bowl. Make a well in center of mixture. Stir together yogurt & next 3 ingredients. Add to dry ingredients, stirring until just moistened. Toss together 2 tablespoons flour & raspberries; fold into batter. Spoon into lightly greased muffin pans, filling two-thirds full. Combine remaining 2 tablespoons flour & 3 tablespoons sugar. Cut butter into mixture with a pastry blender or fork until crumbly. Spoon evenly over batter in muffin pans. Bake at 375 degrees for 20 to 25 minutes or until golden brown. Remove muffins from pan immediately. Makes 1 dozen.
In a skillet, cook the garlic and the red pepper flakes in the oil over moderately low heat, stirring, for 20 seconds; stir in the parsley and cook the mixture for 10 seconds. Add the tomatoes with the juice and cook the mixture over moderate heat for 1 minute. Add the anchovies, the olives and the capers and cook the sauce, stirring, for 2 minutes. In a kettle of boiling salted water, cook the pasta until it is al dente; drain it and in a bowl, toss it with the sauce. Sprinkle with the Parmesan cheese. Serves 2 to 4.
Soften butter and mix with crumbs. Place 1/2 of the mixture in bottom of a 15 x 19-inch pan. Mix milk, sugar and Dream Whip together and beat until fluffy. Add cream cheese and beat until thick. Place 1/2 of cream cheese mixture over crumbs. Add pie filling. Spread remaining cream cheese mixture over filling and top with remaining crumbs. Chill for 24 hours.
Prepare pasta shells according to package directions; rinse & drain; set aside. Preheat oven to 350 degrees. Cook beef and drain. Add seasonings and water. Cook over low heat for 5 minutes. Add beans and 3/4 cup cheese; mix well. Spread 1/4 cup salsa over bottom of baking dish. Fill pasta shell with beef mixture. Spoon remaining salsa over shells. Cover with foil and bake for 40-45 minutes. Sprinkle with green onions and remaining cheese. Serve with sour cream, if desired.
In one gallon of water, cook the ox foot for 2 hours in a large pot. Add tripe and hominy. Boil until tender, about 2 hours. Add onion, garlic, cilantro and salt to taste. Simmer one hour. Serve with hot flour tortillas or French rolls and butter.
Grease 8-inch baking pan. Mix sugar, salt, margarine and milk in a large saucepan. Boil mixture over medium heat for 5 minutes, stirring all the time. Remove from heat, add chocolate chips. Stir until chocolate melts. Add nuts and vanilla. Pour into prepared pan. Refrigerate for 2 hours.
Mix ingredients. Add chili powder to taste. Cook until thick and vegetables are done. Makes 6 servings.
In a skillet, lightly toast the whole cumin, then crush with a rolling pin. If you use ground cumin, do not toast. Saute onion and garlic in a little vegetable oil until transparent. In same skillet, add a little more oil and sear meat until it has a grayish color. Put cumin, garlic, onion and meat in a large pot. Add paprika and chili powder. Stir to mix all ingredients as you add water to cover. Simmer for around 1 1/2 hours, adding salt to taste after the chili has cooked for a while.
Combine the first 5 ingredients in a saucepan. Bring to a rolling boil, stirring all the time. Cook for the rolling boil 3 minutes. Add the vanilla and peanut butter and beat with electric mixer until thick. Pour in buttered pan. Let cool. Cut in squares.
In a frying pan, heat oil over medium heat; add onion, garlic and rice. Cook and stir until onion is limp and rice is opaque. Stir in salt, cayenne and bouillon cubes, dissolved in boiling water. Bring to boil; cover and simmer 20 minutes, until liquid is absorbed. Add peas and tomatoes and stir about 3 minutes. Makes 8 to 10 servings.
Cook sliced squash and onion in boiling water for 5 minutes. Mix cream of chicken soup and sour cream; stir in shredded carrots. Fold in drained squash and onion. Combine stuffing mixture and butter. Spread 1/2 stuffing mixture in bottom of casserole dish (greased); spoon vegetable mixture on top. Sprinkle remaining stuffing on top. Bake at 350° for 25 to 30 minutes.
Sprinkle chops with seasonings and brown in skillet. Place in casserole dish. Mix soup, water and onions. Pour over chops; cover and bake at 350° until very tender. To brown chops a bit, uncover the last 15 to 20 minutes.
Mix ground beef and ingredients thoroughly. Press into (12) 1/4 pound hamburger patties. Grill over charcoal until well done. Season with salt and pepper to desired taste. Serve on your favorite buns with a slice of cheese and onion on the side.
Place cottage cheese into blender or food processor. Cover; blend until smooth. Stir in honey, yogurt, coconut and orange peel until well mixed. Cover and refrigerate at least 1 hour.
Brown meat and vegetables. Add rest in 3-quart casserole (except noodles). Bake at 350° for 45 minutes. Sprinkle noodles on top. Bake 15 minutes more. Serve over chow mein noodles with more soy sauce to taste.
Cook squash. Drain and mash. Mix all ingredients in large baking dish. Bake at 350° for 30 minutes or until brown.
Beat 1 1/3 cups sugar into egg yolks. Add salt; stir in milk. Cook over medium heat, stirring constantly, until mixture comes to full boil. Continue stirring and cooking for 2 minutes. Cool. Beat egg whites until foamy. Gradually add 1/4 cup sugar, beating to soft peaks. Add to custard; mix thoroughly. Add vanilla, rum flavoring and spices. Add 8 cups remaining milk; chill 3 or 4 hours.
If broccoli is not tender, cook 3 to 4 minutes. Drain; cut up. Combine all salad ingredients.
Mix beans with seasoning and mayo. Line pan with bean mixture, then sour cream and then layer tomatoes, olives and cheese.
Take beans and put into large pan. Add brown sugar and molasses and mix well. Add onion, mustard and ham. Bring to boil. Reduce heat and simmer for 1/2 hour. Pour into baking dish and bake at 250° for another 1 1/2 hours.
Cream together margarine, sugar and vanilla. Add egg and mix well. Sift together flour, soda and salt. Add coconut and flour mixture to the egg mixture. Mix well. Shape into 2 rolls and chill. Cut and bake at 350°.
Mix Eagle Brand and Cool Whip together then mix all other ingredients together. Chill overnight.
Combine rhubarb and sugar in saucepan. Cook on low to medium heat, stirring constantly, until juice begins. Bring to a boil. Boil for 10 minutes. Remove from heat and add jello. Stir until mixture thickens. If mixture is still too juicy, add another package of jello. Pour into jelly jars and refrigerate.
Peel pears and grind and cook pears and sugar. Then add coconut and pineapple, cook until thick. Put in jars and seal with lids.
Mix first 9 ingredients. Mix well. Add boiling water. Mix well and bake in a greased and floured pan at 350° for 30 to 35 minutes. Do not overbake.
Put sugar and milk in a saucepan. Heat to a boil, stirring once in awhile to keep from scorching. Cook until a small soft ball forms when dropped into cold water. Remove from heat. Add margarine and peanut butter. Beat and pour into buttered dish. Cool.
Cream butter and sugars. Add egg. Add flour with soda, salt and baking powder. Add rest of ingredients. This recipe can be altered somewhat with different options, no salt, more or less chocolate chips, Rice Krispies, raisins and coconut to taste. Drop rounded teaspoonful on ungreased cookie sheet. Makes 100 delicious cookies. Bake at 350° for 12 to 14 minutes, until golden.
Add taco seasoning to cooked meat. Stir all ingredients together, except for the lettuce and meat. Add these 2 just before serving, along with 1/2 cup or more (to your liking) French dressing (real red French, not creamy and not orange).
Combine shortening, sugar, eggs and vanilla. Fold in applesauce, raisins, nuts and oats. Sift together flour, baking powder, soda, salt and cinnamon. Fold two mixtures together. Bake 70 minutes at 350°.
Put crackers in a large Ziploc bag. In a separate bowl, mix remaining ingredients. Pour into bag with crackers and shake until crackers are well coated. Store in an airtight container.
Melt shortening in skillet. Flour, salt and pepper the pork chops and brown in hot shortening. Drain off part of the shortening. Slice the onion on top of the pork chops. Add mushroom soup, diluted with 1/2 soup can of water. Stir and let simmer until tender.
Preheat oven to 350°. Cream the shortening and sugar. Add eggs and beat well. Add remaining ingredients. Drop from teaspoon on greased cookie sheet. Bake 10 to 12 minutes or until done.
In mixing bowl, cream butter and brown sugar. Combine oats, flour, baking soda and salt. Add to creamed mixture and mix well. Press 3/4 of mixture into greased 9 x 13 pan. Bake at 350° for 11 to 13 minutes just until edges begin to brown. Meanwhile, in a small mixing bowl, beat cream cheese and sugar. Add eggs and vanilla; mix well. Spread over crust. Drop preserves by spoonfuls over cheese mixture. Spread evenly. Sprinkle reserved crumbs on top and bake 25 to 30 minutes until set and edges are golden brown. Cool before cutting. Store in refrigerator.
Mix all ingredients together and let sit in the refrigerator overnight. Bake 1 hour at 350°.
Boil chicken well done and debone. Save your 2 cups chicken broth. Fry corn tortillas in oil until stiff (don't overcook). Drain on paper towels. Heat soup until hot and place in large mixing bowl. Add the chicken broth and deboned chicken. Mix well. In a large oblong baking pan, put 1 layer tortillas, 1 layer chicken mixture and 1 layer thin sliced Velveeta cheese. Repeat until all mixture is gone (2 or 3 layers), ending with cheese on top. Bake at 300° until bubbly hot.
Roll dough on a lightly floured surface into a 16 x 12-inch rectangle, brush with butter.
Roll doves in a dry mixture of flour, salt and pepper. Brown birds in a skillet with a small amount of shortening added. Remove most of the drippings and add a small amount of water. Simmer birds over low heat for 1 hour. Yields 2 to 4 servings.
Grind cucumbers, celery and onions; add salt. Let stand 4 hours; drain. Add vinegar, sugar, turmeric and mustard seed. Bring to boil for 1 minute. Fill hot jars and seal.
Preheat oven to 350°. In mixing bowl combine crust ingredients, flour, sugar and butter. Well mix ingredients until flour particles are fine. Pat firmly into ungreased 13 x 9 x 2-inch pan. Sprinkle pecans evenly over unbaked crust. Prepare caramel layer; pour evenly over unbaked crust. Bake near center of 350° oven for 18 to 22 minutes or until entire caramel layer is bubbly and crust is light golden brown. Remove from oven. Immediately sprinkle with chips. Allow chips to melt slightly (2 to 3 minutes). Slightly swirl chips as they melt; leave some whole for a marbled effect. Do not spread chips. Cool completely; cut into bars. Makes 3 to 4 dozen bars.
Place all ingredients except the rice in a large kettle and simmer for 3 to 4 hours or until the gravy thickens. Remove ham bone, garlic cloves, bay leaf and pepper pods before serving over rice.
Cook hamburger in skillet; pour out fat. Add cheese soup and tomato soup; add water and pasta. Heat to boiling. Cook over medium heat until shells are done. Stir often. Let sit 10 minutes. Serves 5 to 6.
Cook bacon crisp. Crumble into pieces. Toast all slices of bread and cut into 1/4 or 1/2-inch size pieces. Place on plate. Guests can take bread slices and dip into mixture.
Cut rabbit in serving size pieces and soak in vinegar solution (1/2 cup vinegar, 2 tablespoons salt and 6 cups water) for about 3 hours. Rinse thoroughly.
Cook sugar, water and Karo until it forms a hard ball. Pour over stiffly beaten egg whites. Add pecans and vanilla. Beat as long as it will stir. Drop or pour on wax paper or a buttered dish.
Preheat oven to 350°. Spray cookware with oil (Pam). Cut broccoli into strips; place in pan. Cut chicken in half; lay pieces on top of broccoli. Put Swiss cheese on top of chicken. Pour cream of mushroom soup over mixture. Cook at 350° for 35 minutes. Serves 4.
Tint crushed pineapple with 4 drops of food coloring. Mix lemonade, juices and pineapple. Tint with remaining food coloring; pour on ice cubes in punch bowl. Just before serving, stir in beer.
Mix in large bowl or gallon jug. Let set few days and then try and eat only one.
Stew vegetables 15 minutes. When soft, add the rest of the ingredients. Cook slowly about 1/2 hour or longer. Serve on hamburger rolls.
Unroll crescent roll dough and lay out flat on 9 x 12-inch baking sheet pan. Arrange in pizza shape. Bake at 300° for approximately 8 minutes or until slightly brown. (Note: Do not bake by package directions.) Cool.
Soften cream cheese with lemon juice and sauces. Beat until smooth. Add onion, celery, mayonnaise and shrimp which has been chopped into 1/2 to 1-inch bits if large shrimp, or left whole if tiny shrimp.
Mix all ingredients together. Spoon into greased 9 x 13 inch pan. Bake at 350 degrees for 40 minutes.
Mix all ingredients together. Bake at 325° for 1 hour. (I make mine in a 9 x 11-inch glass pan with a cushionaire cookie sheet underneath to ensure a moist bread.)
Wash and cut squash in slices. Peel and cut onions into quarters, then slice very thin. Add to squash. Cover with an inch of water and add salt. Let stand 2 hours. Drain thoroughly. Bring remaining ingredients to boiling. Pour over squash and onions. Let stand 2 hours. Bring all ingredients to boiling point and heat 5 minutes. Pack into preheated jars. Leave 1/8-inch headspace. Adjust caps and process in water bath canner at simmer temperature for 15 minutes. Cool. Test seals.
Set oven at 350°. Grease loaf pan, chop nuts and mash bananas. Sift flour, soda and salt together. Combine butter, sugar, eggs and vanilla in mixing bowl. Cream for 1 1/2 minutes. Scrape bowl, add banana, sour cream, nuts and flour mixture. Beat until well blended. Bake 1 hour or until done.
Cook bacon until crisp. When cool, crumble it. Chop broccoli and onion. Combine broccoli, pecans, raisins, onion and bacon. Separately blend mayonnaise, sugar and vinegar to make dressing. Pour dressing over salad and lightly toss. Serves 10 to 12.
In a mixing bowl, blend cream cheese and condensed milk; fold in Cool Whip. Spread half into pie crust. Drizzle with half of the caramel topping. Combine coconut and pecans. Sprinkle half over the topping. Repeat layer. Chill or freeze until serving.
Place popcorn in food processor or food grinder. Grind into kernel size pieces. Beat egg whites into stiff peaks. Add sugar replacement, beating until well blended. Fold popcorn pieces into stiffly beaten egg whites.
Crust: Crumble graham crackers and mix with 1/2 cup melted margarine; pat in 9 x 13-inch pan.
Blend sugar and lard. Stir in beaten eggs and flavor. Sift flour, baking powder and salt. Add to mixture. Bake at 350° for 8 to 10 minutes.
Layer in baking dish, potatoes, onions and ground beef. Repeat layers. Pour soup over top. Bake covered at 400° for 45 minutes.
Beat egg. Add milk, salt and soda. Mix. Add enough flour to make a thin batter. Mix well.
Slice squash into spears or coins. Arrange in an aluminum pan. Top with onion slices, then tomatoes, salt, pepper and sprinkle with oregano. Top with bacon slices. Cook at 350° for 20 minutes, then out and arrange cheese. Bake 10 more minutes.