HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine the sugar, water and dash of salt. Simmer 5 minutes. Meanwhile, core the apples and cut in 1/2-inch slices. Leave bright peel on. Drop into sugar syrup and cook gently until tender. Remove from heat. Let apple slices cool in syrup to plump. Drain. Use as trim.
Brown hamburger and onion. Drain fat. Add other ingredients and simmer for a few minutes, then place in casserole and bake uncovered about 30 minutes.
Cook sugar and milk (stirring frequently) until 234° on a candy thermometer or until it forms a soft ball when dropped in cold water. Add other ingredients. Mix well until it starts to thicken and pour into a buttered 8 x 8-inch pan.
Combine the coffee, sugar and water. Simmer for 1 hour. Chill and add the vanilla and vodka.
Crush graham crackers to make 2 cups. Spread evenly in a 9 x 13-inch Pyrex dish, reserving 1 tablespoon.
Mix brown sugar, cinnamon and apples. Add candied yams and nuts. Pour melted butter on top. Bake for 30 to 40 minutes at 350°.
Cook all until thickened. Pour in a 9-inch pie shell (baked). Top with Cool Whip.
In a saucepan, combine sugar, flour and cocoa; mix well. Add milk and water; mix thoroughly. Bring mixture to a boil over medium heat. Reduce heat and stir until gravy thickens. Serve over hot buttered biscuits.
Brown onion in butter; add soups, broth, Ro-Tel tomatoes and chicken. Mix well.
Remove crust from bread and cube or break into pieces. Mix all ingredients and refrigerate	several hours or overnight.
Preheat broiler. Mix mayo, cheese, onion, pimiento, mustard and hot pepper sauce in small bowl. Place crackers on baking sheet; spoon about 1 teaspoon cheese mixture onto each cracker. Broil 4-inches from heat 1 to 2 minutes, until puffed and lightly browned. Serve immediately.
Mash avocados well. Add lemon juice and juice from inside torido pepper. Mix well; add rest of ingredients and mix again.
Place fruit punch in tall glass. Add pineapple sherbet. Add lemon-lime beverage; stir. Serve topped with whipped cream, pineapple chunks and a cherry.
Thaw broccoli. Lightly brown chicken breasts in butter; set aside. Put frozen broccoli into a baking dish (rectangular or round). Arrange chicken breasts in with the broccoli; set aside. Heat a skillet, then put in grated Cheddar cheese; pour 1/2 cup beer over the cheese in the skillet, stir constantly. Pour the cheese/beer sauce over the broccoli/chicken. Sprinkle with slivered almonds. Cover with foil. Bake at 350° for 30 to 40 minutes or microwave (cover with Saran Wrap) 20 minutes on Medium-high.
Boil chicken until tender and debone. (Save broth for chicken soup). Shred cabbage as for cole slaw. In bowl mix vinegar, sugar, salt and lemon juice. Add this to cabbage and mix well. Let stand one hour. Slice onion into very thin pieces. In small bowl mix together vinegar, sugar, salt and lemon juice; mix with onion. Let stand one hour. Drain cabbage and onion and remove all moisture with paper towels. Slice celery diagonally into slivers. In salad bowl, mix together cabbage, onion, celery and chicken pieces; season to taste with salt and pepper. Sprinkle chopped nuts on top and serve. Yields 4 to 6 servings.
Mix chicken seasoning with water. Mix all ingredients together in a two-quart casserole dish. Bake for 45 minutes, covered, at 350°.
Preheat oven to 450°. Sprinkle the loin pork chops with half the salt and pepper. Brush all over with 2 tablespoons of salad dressing.
Shape, sprinkle with parsley or cover with walnuts or almonds. Keeps well in refrigerator.
Place frozen krab in food processor with steel blade. Process until shredded. Do not drain.
Mix all ingredients and stir in cream-style corn. Bake at 350° for 30 minutes.
Combine all ingredients. Pour in 9 x 13-inch pan and bake 25 minutes at 350°.
Mix cranberry sauce and 1 cup boiling water with mixer until smooth. In another bowl, dissolve 2 boxes Jello and 1 cup boiling water and mix well. Add cranberry mixture and pecans to Jello mixture. Put one half of the mixture into bowl or baking dish and set in freezer for 1 hour. Set other one half of mixture in refrigerator to chill slightly. Then spread sour cream over the first half that is very firm and gently pour the last half on top of the sour cream. Set in refrigerator until firm and serve. This is best when let set overnight in the refrigerator.
Chop cranberries (fresh or frozen) in grinder. Add sugar to cranberries. Stir and let set 15 minutes. Meanwhile, stir boiling water into jello to dissolve. When cooled, add orange juice. Pour juice into cranberry mixture and add remaining ingredients. Refrigerate overnight. Use a 13 x 9-inch pan.
Brown meat and onion, drain. Add salt. On well floured board, roll out 2 biscuits to about a 5-inch circle. Place 3 tablespoons meat on one side of each circle. Top with cheese and fold over the pastry. Seal edges with a fork. Repeat with remaining biscuits. Prick the top with a fork, bake on ungreased baking sheet 10 to 15 minutes at 450°.
Cream together oleo and sugar. Cut up dates and add to creamed mixture. Boil 3 minutes. Add walnuts, Rice Krispies and vanilla. Let cool a little. Roll into walnut-sized balls and roll in powdered sugar.
Give 2 teaspoons every 2 or 3 minutes, when child has dehydrated from vomiting and diarrhea, after consulting your doctor.
Beat eggs well. Add sugar and Eagle Brand milk; mix well. Pour rest of ingredients in freezer can and fill to freeze line with milk. Makes 1 gallon.
Steep the tea bags in boiling water. Add the brandy, cold water, sugar, orange juice and 3 ounces lemonade and freeze. Stir after 24 hours.
Wash and cut rhubarb in uniform pieces. Add sugar; let set overnight. Next day, cook slowly until tender, stirring often. Add 1 or 2 packages raspberry Jell-O, depending on how thick you wish it to be. Put in jars and keep in refrigerator.
Put all ingredients in bowl. Add enough mayonnaise to stick together. Mold and serve with assorted crackers.
Butter casserole; pour in all ingredients. Cover and bake about an hour in 400° oven. Serves 4.
Saute vegetables until tender in small amount of oil in skillet. Cut wieners into 1/2-inch rounds; add to skillet and brown. Add black pepper, onion salt and chili powder to taste. Add stewed tomatoes. Simmer for about 10 minutes. Serve over hot dog buns, rice or with crackers. Real tasty.
Mix together cucumbers, onions, garlic and pickling salt; let stand overnight. Drain brine the next morning. In a large kettle, combine cucumbers with remaining ingredients; bring to a boil, then pack in jars. Process for 5 minutes in a boiling water bath.
Melt butter in 9 x 13 pan. Add (in order) graham cracker crumbs, coconut, chips, milk, then pecans. Bake at 350° for 30 minutes. Allow to chill really cool. Cut into squares.
Start by crumbling 1 cake layer in bottom of punch bowl. Add a layer of each ingredients with Cool Whip on top. Do this 3 times.
Melt butter; add onions, garlic and stew meat. Cook until meat is tender. Then add carrots, potatoes, bell pepper, celery, beef broth, salt and pepper. Add enough water to cook. Cook until the carrots and potatoes are done. Thicken up sauce with cornstarch to desired thickness.
Brown ground beef; combine in large kettle with remaining ingredients. Cover and simmer for 1 hour. Serves 8.
Cook and drain broccoli. Add Cheez Whiz and other ingredients. Sprinkle croutons on top, as desired, before baking. Bake at 350° for 15 minutes, covered, then 10 minutes, uncovered. Makes about a 10 x 10 x 2-inch casserole.
Beat eggs and sugar together well. Add remaining ingredients, crunching up Butterfinger bars before adding. Stir well. Fill to container line with milk. Stir again and freeze.
Heat oven to 350°. Cut peppers in half. Remove stem and seeds. Wash peppers. Heat 2 cups water and 1 teaspoon salt to boiling. Add peppers. Cook 5 minutes and drain. Mix remaining ingredients, except tomato sauce. Add only 1/2 of the can. Stuff peppers with mixture. Place in an 8 x 8 x 2-inch baking dish. Cover meat on top with remaining sauce, about 1 teaspoon apiece. Bake for 45 minutes or until done.
Brown turkey burger, then mix together with spaghetti sauce, onions, oregano, parsley and Worcestershire sauce. Mix cottage cheese, Mozzarella cheese, diced, boiled eggs and spinach. Boil noodles until they are soft.
Dissolve Jell-O in hot water and add cold water, pineapple and juice. Chill until thickened. Add cranberry sauce, apples and nuts. Chill.
Combine all ingredients; mix well. Pour into 2 greased and floured 9 x 5 x 3-inch pans. Bake at 350° for 40 to 50 minutes. Yield: 2 loaves.
Mix all of above ingredients in a heavy, large pan. Cook until it reaches the soft ball stage. Remove from heat; beat until cool. Pour into a greased with oleo 9 x 14-inch pan. Cut into squares.
Sift last 6 ingredients together. Combine the sugar, shortening and molasses. Beat until smooth. Add buttermilk, eggs, spices and salt. Mix well. Add flour, one cup at a time. Do not overbeat. Divide into 10 equal portions. Pat each into 10-inch pan or whatever size you have. Bake at 350° for 5 to 7 minutes. Remove and cool, and then put filling in.
After baking, carefully add over top. Bake another 15 to 20 minutes until filling is set.
Mix together with hands. If necessary, add a bit more powdered milk until dough feels soft and playful. Make letters, numbers, shapes, etc., then eat and enjoy.
Cook potatoes in jackets until tender. Cool and peel. Slice potatoes thinly. Fry bacon until crisp. Add onion and cook another minute or so. Blend in flour, salt, sugar and pepper. Add vinegar and water. Cook 10 minutes, stirring well. Pour this mixture over the sliced potatoes. Add celery seed and parsley. Toss mixture gently and serve warm. Leftovers are good warmed up in microwave.
Place mixture in 9 x 12-inch pan. Cover with 1 cup brown sugar and nuts. Bake at 350° for 45 minutes.
Grease and flour rectangular pan. Sprinkle coconut and nuts over bottom of pan. Over low heat, melt butter, cream cheese and powdered sugar. Mix cake as directed on box. Pour in pan over nuts and coconut; on top of this, pour mixture of confectioners sugar, butter and cream cheese. Bake at 350° for 30 to 40 minutes.
Mix ingredients together; put in ice cream maker. Fill to rim with milk. Churn until frozen.
Mix dressing mix, oil and dill weed well and pour over crackers. Stir often until dry. Add Do-Dads or Chex snack mix.
Mix all together. Make 1-inch meatballs. Cook at 350° about 20 minutes. Serve on toothpicks with any one of these dipping sauces:
Combine and bake in an unbaked pie shell for 1 hour at 350°.
Mix together and keep covered. Put 2 tablespoons to the cup and pour hot water over. You may double this. This is also good when you heat large can of apple juice and add spiced tea. Good for parties.
Cook noodles following directions on box. Cook ground beef and garlic in 10-inch ceramic skillet in microwave oven 6 minutes. Stir every 2 minutes. Blend in onion soup, water, tomato paste, tomato sauce, salt, sugar, pepper and oregano. Stir well. Cook, covered, in microwave oven 10 minutes. Stir every 3 minutes.
Combine beef, 1/4 cup gingersnap crumbs, egg, seeds, 1/2 teaspoon salt and 1/4 teaspoon pepper. Shape into 20 meatballs. In skillet, heat oil over medium-high heat. Add meatballs. Cook until browned (10 minutes). Remove from pan.
Mix and pour into unlined pie plate. Bake in a 350° oven for 30 to 35 minutes. Makes one big or two little pies. I sprinkle top with nutmeg.
Wash rice and drain. Heat oil in a heavy kettle or Dutch oven and brown ham over moderate heat. Add bell pepper, onions, garlic and chili pepper. Saute for about 3 minutes. Add tomato sauce and bouillon cube. Stir in the squid and add olives. Stir in the rice and add water to cover contents in kettle by 1/4 to 1/2-inch. Season with salt and pepper. Bring to a boil. Cover tightly and simmer on low heat until liquid is absorbed (about 20 minutes). If dried rice is preferred, uncover and simmer 5 minutes longer.
Add 1 tray of ice cubes, small amounts at a time. Blend in the blender 10 seconds.
Put bread in a well-greased 9 x 13 x 2-inch pan. Mix other ingredients, except butter, and pour over bread in pan. Cover with foil; refrigerate for 4 to 36 hours. Uncover, dot with butter and bake at 350° for 45 to 50 minutes, until puffy and lightly browned. Let stand 5 minutes before serving. Serves 8 to 10. Serve with powdered sugar or syrup.
Melt butter in large pot. Add olive oil, thyme, basil, salt and pepper. Saute until onion is wilted. Add tomatoes and tomato paste. Cook 10 minutes. Blend flour with about 5 tablespoons of broth. Stir into tomato mixture. Add remaining broth and cook 20 minutes, stirring frequently. Add sugar and cream. Heat until serving temperature. Serves 8 people.
Boil pineapple for 5 minutes. Add Jell-O and stir well. Add buttermilk, then Cool Whip and mix together. Put in refrigerator and let chill. Other fruits and flavors may be used.
Preheat oven to 250°. Place popcorn in a 4-inch deep buttered baking pan. Keep in oven. In large saucepan, melt butter on low heat. Stir in brown sugar, corn syrup and salt. Bring to a boil and stir constantly. Now, boil without stirring for 5 minutes. Remove from heat quickly and stir in baking soda and vanilla. Slowly pour syrup mixture over popcorn. Butter pan for popcorn and mix. Add nuts before baking. Bake 1 hour. Stir every 15 minutes.
Place hen in large pot and add water to 2 or 3-inches above it. Cook until tender, adding water if necessary. Remove chicken from broth when tender. Mix flour and egg with enough broth to make a medium dough. Knead until stiff enough to roll. Roll with rolling pin and let stand for 5 minutes. Cut dough into thin squares and drop into boiling chicken broth. Simmer for 10 minutes and let stand in covered pot for 10 more minutes. Serve piping hot with chicken.
Mix corn bread mix and corn. If too thick, add a little milk. Add cheese and sugar. Bake at 350° for 45 minutes in greased pan.
Mix all together, then mix with mixer for three minutes. Bake at 350° for 55 to 60 minutes. If your oven cooks fast, bake at 325°.
Mix yeast, lukewarm water and all-bran cereal. Put together in glass bowl. Let stand until yeast comes to top (about 15 minutes). Add remaining ingredients. Let stand until double in bulk. Punch down; turn out on floured board. Shape into small balls. Place 2 or 3 balls together to form each roll. Place in a greased muffin pan. Let rise until doubled. Bake at 375° until brown. Brush tops with butter. Cool on rack. May be frozen in freezer bag for later use.
Mix ingredients and add in flour until sticky to touch. Let rise in warm place. Grease pans. Pour dough in pans and pat down with olive oil. Bake at 450° for 15 to 20 minutes.
Brown beef, which has been cut into strips while frozen, in oil. Remove and saute onion and pepper which have been cut into large pieces until soft. Add tomatoes, reserving liquid. Stir in soy sauce, beef broth and water. Return beef strips and simmer 5 minutes. Stir cornstarch into tomato liquid to make a smooth paste, then stir into bubbling beef mixture. Cook, stirring constantly until thickened. Spoon over spaghetti, potatoes or rice.
In a large frying pan, cook bacon until crisp. Remove with a slotted spoon and drain on paper towels. Add the onions, bell pepper, oregano and 1-1/2 teaspoons of the salt to pan. Cover and cook over moderate heat, stir occasionally until soft. Uncover and cook until golden. Add tomatoes and paste and cook, stirring until dry, about 4 minutes. Add wine and cook until almost evaporated, then add shrimp and cook, stirring just until done. Stir in 1/2 cup water, the cream, Tabasco and remove from heat.
Mix sugars, shortening and peanut butter together. Add baking soda and mix. Mix in milk, egg and vanilla. Stir in flour. Mix and shape into balls. Roll balls in additional sugar. Place on cookie sheet and bake at 375° for 12 minutes. Top each hot cookie with candy kiss, pressing down into cookie.
Remove any bones or skin. Finely chop or shred the salted salmon. Place in a colander and rinse under cold tap water for approximately 10 minutes or until most of the salt is removed. Allow the salted salmon to drain.
Brown beef in oil, add onions. Cook until tender. Stir in salt, pepper, oregano, garlic salt, tomatoes, and rice. Simmer at least 5 minutes (until rice is cooked) stirring occasionally. Place mixture in casserole dish. Top with 1 cup grated cheese. Bake at 350° just until cheese is melted. Serves 6. If making this ahead, don't put on the cheese until ready to heat to serve.
Slice banana into pie shell. Prepare pie filling mix as directed on box, using 2 1/2 cups milk. Fold in 1/2 cup of Cool Whip and pour over banana in shell. Chill at least 3 hours. Top with remaining Cool Whip; garnish with banana slices and mint, if desired.
Mix shortening, sugar, flour, baking powder, milk, egg, salt and vanilla. Pour in 9 x 13-inch pan. Place sliced apples on top of mixture. Sprinkle 3/4 cup sugar and cinnamon on top. Add butter on top also. Bake at 350° for 25 minutes.
Brown ground beef in Dutch oven. Stir in onion, tomato sauce and spaghetti sauce. Add salt, sugar, water and uncooked spaghetti. Heat uncovered to boiling over medium heat, stirring occasionally. Reduce heat. Cover and simmer over low heat about 15 minutes or until spaghetti is tender. Remove from heat; stir and serve. Makes 4 to 6 servings.
Beat first 3 ingredients together well. Scald milks. Add egg mixture. Cook in double boiler (stirring often) until mixture thickens.	Pour into plastic container and completely chill in refrigerator until ready for ice cream freezer.
Dallas is the source of this recipe. You might know it came from Texas, but it was given to me by a gal from New Jersey.
Preheat oven to 375°. Combine butter or margarine, sugar, brown sugar and egg; mix well. Add vanilla. Separately mix flour, salt and baking soda. Add to sugar mixture; beat well. Add peanut butter and milk. Use teaspoon to scoop dough into balls. Place on ungreased baking sheet and slightly flatten dough with hand. Bake 10 minutes.
You may want to double up on the shrimp and omit the oysters, or you may omit the oysters and substitute scallops. Peel shrimp and reserve heads and tails to make seafood stock. Simmer, uncovered, in 6 cups of water for 1 1/2 hours to make stock. Set aside.
Spray nonstick skillet with vegetable cooking spray. Heat 1 minute; stir-fry chicken in 2 batches until browned. Remove skillet from heat; spray skillet with cooking spray. Stir-fry vegetables until crisp. Add soup, water, soy sauce and ginger; heat to boiling. Return chicken to skillet. Heat through. Serve over rice. Makes 4 servings.
Cook eggplant in boiling salted water for 3 minutes; drain and place in shallow baking dish. Cook onions, green pepper, garlic and oregano in butter until tender. Add soup, water and salt. Heat; pour sauce over eggplant. Bake in 350° oven for 45 minutes; stir often. Remove eggplant from oven. Turn temperature up to 425°. Top eggplant with croutons; sprinkle with cheese. Return to oven and bake 15 minutes more. Makes 6 servings.
Mix sugar, cocoa, milk and margarine in a saucepan. Cook on medium until it starts to boil. Remove from heat and cool 1 minute. Add salt, vanilla, peanut butter and oats. Drop by teaspoons on waxed paper.
Combine all ingredients as listed. Mix well. Grind again. Mix well. Place in a nonmetallic container and dry for 4 to 5 days in a cool place. Grind again and stuff in bags or casing. Bake in 200° oven for 3 hours. Put out to cool. It is then ready to eat or freeze.
Separate chicken and place in bottom of casserole dish. Mix soups and sour cream and pour on top of chicken. Bake at 350° for 30 minutes. Crush crackers and mix with butter. Spread cracker mixture over casserole and cook for 20 minutes.
Mix all ingredients together and roll into balls about the size of a big marble. Bake at 350°. Place balls on cookie sheet for about 30 to 35 minutes or until done.
Wash broccoli; cut flowerets off stem. Peel off stringy outsides and cut stems diagonally in 1-inch pieces. Parboil broccoli in boiling water which has 1 teaspoon baking soda added to it. This will help retain the green color of the broccoli. Rinse in cold water and drain. Heat the oil in a skillet. Add the broccoli; saute until covered with oil. Add remaining ingredients; mix well. Cover skillet; turn heat down and cook until broccoli is tender, approximately 2 to 3 minutes. Serves 4.
Mix thawed broccoli, onion and eggs together. Add Jiffy mix and cottage or cream cheese. Stir until mixed well. Add melted butter. Bake at 400° for 30 minutes.
Sift love, patience and work. Stir in understanding. Add helpfulness and encouragement. Blend in scolding and punishment. Add hugs and kisses. Put in a home with children. Leave for a lifetime.
Fry sausage; drain and arrange bread in 9 x 13-inch pan. Place sausage on top, then put cheese on top of sausage. Beat eggs with 2 1/4 cups milk and add mushrooms and mustard. Pour over sausage and eggs and refrigerate all night. Next morning, dilute mushroom soup with milk; pour over top and dot with butter. Bake at 350° for 1 hour. (Hot sausage can be used.)
Mix mayonnaise, salt, celery salt, then add rest. Preheat oven to 350°. Stuff mixture into hoagie rolls or hot dog buns. Brush tops with melted butter and put into oven for 8 to 10 minutes or until cheese starts melting. Makes approximately 8 rolls.
In large punch bowl mix all ingredients well. Add ice ring if desired. Serves 28 (1/2 cup each).
Drain chopped chilies thoroughly. Grease a 13 x 9-inch baking dish and spread chilies evenly on the bottom. Sprinkle grated cheese over the chilies. Mix together the eggs and milk. Pour over top. Bake in a preheated 325° oven for 30 to 45 minutes or until mixture appears solid. Spread with a knife on Ritz crackers.
Mix alcohol and food coloring. Stir in macaroni. Spread on cookie sheets to dry. String on shoelace to make necklaces or glue on paper to make pictures.
In a large bowl, layer broken brownies, Cool Whip, strawberries, banana, Hershey's syrup (drizzled).
Mix eggs, flour, sugar and Sweet 'N Low together. Add remaining ingredients, except margarine. Melt the margarine in pie dish and add mixture. Bake 45 minutes at 350°.
Mix all together. Pour in loaf pan. Crumble 1 pack of Ritz crackers on top, pour 1/2 stick margarine over crackers. Bake at 350° for 30 minutes.
Marinate chicken in pineapple juice for several hours. Grill chicken along with the pineapple slices.
Cream butter and sugar together. Add eggs one at a time. Mix flour, baking powder, mace and salt. Add to creamed mixture. Add vanilla. Pour into greased and floured loaf pan. Bake at 325° for 1 hour. Yields 1 loaf.
Cream shortening and sugar. Add eggs, one at a time, beating well after each. Sift flour, salt and baking powder. Add alternately with milk. Add vanilla. Grease and flour angel food pan. Pour part of mixture into pan. Sprinkle on crushed nuts and cinnamon. Add rest of batter. Mix brown sugar and crushed nuts; sprinkle on top. Bake for 1 hour at 350°.
Combine buttermilk and jalapeno chilies in small bowl; cover and refrigerate 30 minutes. Heat oven to 475°. Place flour in a large bowl; cut in shortening with a pastry blender or fork until mixture resembles coarse meal. Add buttermilk mixture, stirring just until dry ingredients are moistened. Dough will be soft and wet. Turn dough out onto a lightly floured surface and knead 4 or 5 times. Roll to 1/2-inch thickness; cut with a floured 1 1/2-inch cutter without twisting. Re-roll remaining dough and repeat cutting procedure. Place biscuits, sides nearly touching, on an ungreased baking sheet. Bake 10 to 12 minutes or until browned.
Stew whole chicken or chicken pieces in water seasoned with salt and lemon pepper. Remove chicken and bring broth to a boil. Stir in broken-up vermicelli and small meatballs made from ground beef, egg, bread crumbs, salt and pepper. Refrigerate overnight and skim fat from top. Serve in soup bowls. Chicken can be used in another recipe.
Cook noodles in boiling water until soft. Combine all other ingredients, except sauce, and fill shells. Lay in casserole dish and cover with tomato sauce. Bake at 350° for 25 minutes until noodles feel soft.