HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a pan, heat oil, chicken stock, water, sherry, soy sauce and cornstarch. Stir constantly until it boils. Add asparagus; heat thoroughly. Serve hot.
Cream butter and sifted sugar thoroughly. Beat in eggs, one at a time, on high speed. Beat well. Add flour which has been sifted 3 times alternately with whipping cream, adding flour first and last. Add vanilla, lemon and almond extracts. Cook in greased and floured pan at 325° for 1 1/2 to 2 hours until tested done. Do not open oven during first hour. Cool slightly before moving from pan.
In large 3 1/2 quart heavy saucepan, combine sugar, soda, buttermilk and salt. Cook over high heat about 5 minutes (or to 210° on candy thermometer). Stir often and scrape bottom of pan. Mixture will foam up. Add butter or margarine and 2 cups pecan halves. Over medium heat, continue cooking, stirring constantly and scraping bottom of pan, until candy reaches 234° on thermometer. Remove from heat and cool slightly, about 2 minutes. Beat with spoon until thick and creamy. Drop from tablespoons onto waxed paper. Let cool. Top each candy with remaining pecan halves. Makes about 20 pralines, 2-inches in diameter.
Heat oven to 375°. Mix cup sugar, brown sugar, peanut butter, margarine and egg thoroughly. Stir in flour, baking soda and baking powder. Shape dough into 1-inch balls; roll in sugar. Place about 2 inches apart on ungreased cookie sheet. Bake until edges are light brown, 8 to 10 minutes. Immediately press candy kisses firmly in each cookie; cool. Makes 3 dozen.
Mix dry ingredients. Cut in Crisco with pastry blender. Add buttermilk and knead well to soft dough. Cut out into biscuits and bake at 400° until brown (12 to 15 minutes). Makes 12 to 15 biscuits.
Melt chocolate and paraffin in double boiler on low to medium heat. Mix together peanut butter, Marshmallow Creme, melted margarine and vanilla. When well blended, gradually add 10x sugar. Shape eggs, dunk on fork in chocolate. Place on waxed paper and refrigerate for 15 to 20 minutes.
Peel potatoes; cook in small amount of salted boiling water until tender. Drain and refrigerate, covered, overnight. Next day, grate potatoes coarsely, mix with remaining ingredients and 1/2 teaspoon salt. Put in shallow 1 1/2-quart baking dish. Bake at 350° about 35 minutes. Makes 6 servings.
Melt chocolate in a double boiler over hot water (not boiling); stir until chocolate appears smooth. Add egg yolks, one at a time, beating well after each addition. Stir in vanilla. Beat egg whites until stiff. Fold into chocolate mixture.
Mix dry cake mix, 1 egg, nuts and margarine. Press into a 9 x 13-inch pan. Mix remaining ingredients and pour over first layer. Bake at 325° for 45 to 60 minutes.
Cook beef in kettle; add the remaining ingredients and simmer until done (10 to 15 minutes). Serve on hamburger buns.
Brown ground chuck; mix in chili powder. Mix chili beans and chili sauce in pan with 2 cans of water. After chuck is browned, mix with the chili sauce in pan. Let simmer for about 20 minutes.
Preheat oven to 350°. Cook broccoli until done. Drain very well, at least 1/2 hour. Mix all ingredients except butter and dressing. Pour into casserole baking dish. Melt butter; add dressing. Toss until lightly, but completely coated. Spoon on casserole. Bake approximately 30 minutes or until golden brown. (Can use covered casserole dish if you wish.)
Put liver and 1/4 cup salt in pot. Cover with water and soak for 5 to 10 minutes to remove blood. Drain and rinse 2 or 3 times. Place liver in cooking pot. Cover with water. Add olive oil, garlic powder and thyme. Bring to boil and boil for 20 minutes. Remove from pot and drain. Freeze or store in refrigerator until needed.
Brown meat until lightly browned. Add all other ingredients except spaghetti and simmer at least 30 minutes.
Bake cake in a 13 x 9-inch pan according to directions. Make pudding. Heat pineapple and sugar (do not cook). When cake is cool, punch holes with a wooden spoon handle. Spread pineapple over cake, then pudding, then Cool Whip. Sprinkle coconut on top. Refrigerate.
Mix together and refrigerate 4 to 5 hours. Drop by teaspoonful. Can flatten with glass dipped in sugar. Bake at 350° for 10 minutes.
In large saucepan, combine sugar, water and cornstarch. Cook over medium heat until clear and thick. Stir in gelatin. Let cool. Fold in strawberries. Pour into 2 baked pie shells. Chill pies until ready to serve. Top with whipped cream, if desired.
Preheat oven to 250°. Mix seasoning with oleo. Put crackers in a 9 x 13-inch pan. Pour mix over crackers. Bake at 250° for 1 hour, stirring every 15 minutes. Pour onto wax paper to cool.
Melt margarine. Mix in dressing. In a large baking dish, place 1/3 of the dressing, 1/2 of the chicken, can of mushroom soup and 1/2 can broth. Add another layer of dressing. Mix rest of chicken, then the can of chicken soup and 1/2 can broth. Top with rest of dressing mix and bake at 350° for 50 or 60 minutes.
Mix ingredients together. Dip chicken in melted butter, then in cheese mixture. Arrange in shallow baking dish on foil. Bake at 350° for 1 hour.
Cook cabbage until tender, about 10 minutes. Mix cheese, flour, butter, salt and pepper. Put into greased casserole alternating layers of cabbage and cheese mixture. Pour milk over all. Sprinkle with bread crumbs. Bake at 350° for 30 to 45 minutes.
Cook raisins in water until water is gone. Mix raisins, eggs, applesauce and oil. Add all other ingredients. Bake in loaf pan or angel food pan. Bake at 350° for 30 minutes.
Arrange chicken in a lightly greased 12 x 8 x 2-inch baking dish. Top with cheese slices. Combine soup and wine and stir well. Spoon sauce over chicken and sprinkle with stuffing mix. Drizzle butter over crumbs and bake at 350° for 45 minutes. Garnish with parsley. Yields 8 servings.
Combine first 3 ingredients. Mix mayonnaise, sour cream, garlic powder and celery. Pour over vegetables and toss gently. Refrigerate overnight. Stir in bacon bits just before serving.
Melt butter in 3-quart saucepan. Add brown sugar and salt. Stir until thoroughly combined. Stir in corn syrup; mix well. Gradually add milk, stirring constantly. Cook and stir over medium heat until candy reaches firm ball stage, 245°, about 12 to 15 minutes. Remove from heat; stir in vanilla. Pour in buttered 9 x 9 x 2-inch pan. Cool and cut in squares. Makes 2 1/2 pounds.
Peel the potatoes and cut into small quarters; wrench the potatoes and cover with sufficient amount of water; bring to a boil and boil until tender, not mushy. Drain and rinse with cool water for about 5 minutes.
Combine sugar, vinegar, water and spice. Bring to boil. Simmer peaches until color changes. Seal peaches and syrup in sterilized jars.
Melt oleo. Beat eggs. Combine all ingredients and stir together. Pour into unbaked pie crust. Bake at 350° for 45 to 55 minutes.
Arrange cooked broccoli in bottom of a lightly greased shallow casserole. Cover with cooked chicken. Blend together soup, milk and broth; pour over chicken. Sprinkle cheese evenly over all. Top with mixture of stuffing and melted butter. Cover and bake at 350° for 35 minutes.
Mix all except crust, milk and pudding and spread in crust. Next, beat milk and pudding until well blended (2 minutes). Mix well and pour over top of cream cheese layer. Refrigerate 3 hours or more.
Mix ingredients well, except for rolls. Spread on rolls. Wrap in boil and bake at 350° until cheese melts.
Combine first 3 ingredients in a bowl; blend well. Press into bottom of ungreased 9-inch spring-form pan. Set aside. Combine cream cheese and one cup of sugar; beat at medium speed until fluffy. Add eggs, one at a time, beating after each addition. Add lemon rind and lemon juice; mix well. Spoon cream cheese mixture over crust. Bake at 375° for 45 minutes or until cheesecake is set. Remove from oven, cool on wire rack; chill for 8 hours. Serves 8 to 10.
Grind cranberries in food chopper using fine blade. Add sugar mixture and let stand 15 minutes, stirring occasionally. Soften gelatin in orange juice 5 minutes. Stir over hot water until dissolved. Mix gelatin mixture with other ingredients and fold in container greased with mayonnaise. Chill.
Cream sugar and oleo. Add egg and beat well. Add milk, cooled to lukewarm. Then add yeast and flour. Put in refrigerator overnight. Form and let raise about one hour. Bake at 350° about 20 minutes or until golden brown.
Mix first 4 ingredients together. Fold in Cool Whip. Garnish with maraschino cherries on top. Serves 8 to 10.
Mix thoroughly the sugar, shortening, gelatin, eggs and vanilla. Stir in flour, baking powder and salt. Shape in 3/4-inch balls. Put 3 inches apart on ungreased baking sheets. Flatten each with drinking glass with an etched design on bottom for design on cookie. Dip glass in sugar. Bake in preheated 400° oven for 6 to 8 minutes. Makes about 6 1/2 dozen.
Brown ground beef in a skillet, stirring until crumbly; drain. Place in a crock-pot with remaining ingredients and 1 cup water. Cook on low for 6 to 8 hours. Garnish with chopped red onion and green pepper. Yields 4 to 6 servings.
Cook the first 6 ingredients until thick; pour over the chopped apples and peanuts. Roll peanuts with rolling pin before mixing.
Mix ketchup, barbecue sauce and Coca-Cola. Pour over steaks. Sprinkle brown sugar on each steak. Cook at 375° for 1 hour. May add chopped onions if desired.
Mix all ingredients together. Shape in a long roll and wrap in wax paper. Chill overnight. Slice and bake on ungreased cookie sheet at 400° for 8 to 10 minutes.
Mix cornstarch and sugar in a saucepan. Stir in the salt and liquid. Bring to a boil over medium heat, stirring constantly. Remove from heat and cool. Add lemon juice and berries. Slice bananas into pie shell. Pour berry mixture over them and chill at least 2 hours. Just before serving, top with sweetened whipped cream. Makes one 9-inch pie.
Mix flour, sugar, pecans and margarine well. Pat into bottom of a 9 x 13 inch glass baking dish. Bake about 10 minutes in a 350° oven. Cool completely.
Put cornmeal, milk, butter, sugar, salt and egg yolks in a 2 1/2 to 3-quart saucepan. Cook over medium heat until mixture boils and thickens. Stir constantly. Beat egg whites until stiff. Fold into cooked mixture. Blend thoroughly.
Layer ingreds. in order given in square 8 or 9 in. dish. Refrigerate until served. Can use more or less Picante sauce as desired.
Fry bacon in Dutch oven. Add onion and saute. Add remaining ingredients, except cornstarch. Simmer for 10 to 15 minutes. Add cornstarch to 1/2 cup water; add to mixture and boil 3 to 4 minutes. Serve over buns.
Stir together Miracle Whip, Dijon mustard and honey. Place chicken breasts on grill or rack of broiler. Brush with half of sauce. Grill or broil 8 to 10 minutes. Turn and brush with remaining sauce. Continue grilling 8 to 10 minutes or until tender.
Mix and beat sugar, eggs, oil and milk. Sift dry ingredients and blend well to the milk mixture. Pour into greased loaf pan. Bake at 325° for 1 hour and 15 minutes. Reduce heat to 300° if using a glass loaf pan.
Combine all ingredients except preserves and sour cream. Combine sour cream and preserves; mix into batter. Pour batter into 2 greased and floured 5 x 9-inch loaf pans. Bake at 350° for 45 minutes.
Cream shortening, sugar, egg and applesauce. Add sifted dry ingredients and mix well. Add nuts and raisins if you like. Bake on lightly greased cookie sheets for 10 to 12 minutes in oven that's been preheated to 375°.
Pour milk into large bowl. Add pudding mixes. Beat with wire whisk 2 minutes. Let stand 5 minutes. Gently stir in 2 cups of whipped topping. Arrange 1/2 of the cake cubes in bowl. Drizzle with 1/2 of the chocolate syrup. Layer with 1/2 of chopped candy and 1/2 of pudding. Repeat layers, ending with pudding. Refrigerate 1 hour. Garnish with remaining Cool Whip. Sprinkle with chopped candy.
Heat first the oil and butter in a large skillet over medium heat. Add bread cubes and saute until browned on all sides. Remove from heat. Combine ground beef and next 8 ingredients in a large bowl; mix well. Gently stir in sauteed bread cubes. Cut a large pocket lengthwise in flank steak. Stuff steak with ground beef mixture. Secure with string at 2-inch intervals. Heat remaining butter and oil in a large Dutch oven over medium-high heat. Sprinkle steak with salt and pepper and brown in oil. Add bay leaves, carrot, onion, tomato and thyme. Cook, uncovered, 5 minutes over medium heat. Add broth and wine; bring to a boil. Reduce heat, cover and simmer 1 hour and 15 minutes. Transfer meat to serving platter. Remove string and keep warm.
In double boiler, melt butter. Stir in flour, pepper, salt and paprika until smooth. Slowly stir in water. Cook until thickened. Just before serving, stir in lemon juice. Use on broiled or fried fish.
Saute onions and green peppers. Mix remaining ingredients and simmer for a few minutes. Add leftover chopped beef. Makes about 6 sandwiches.
Drain pineapple, saving the syrup. Mix the cornstarch and brown sugar in the saucepan. Add syrup, vinegar and soy sauce and stir until smooth. Cook over medium heat, stirring constantly until thickens. Boil 1 minute. Add pineapple, chopped green pepper and meat balls.
Put stew meat into crock-pot with tenderizer and water. Add garlic chips and onion, chopped. Cook onion for 1/2 hour. Chop green chilies; add to meat. Add the rest of the ingredients except for the toast and tomatoes, then cook on low for about 2 hours. When almost ready to serve, add the toast and tomatoes. Let stand for a few minutes. Serve with warm tortillas.
Blend well. (I find it easier to mix the pudding powder and the pineapple together first, then mix in the Cool Whip.) Store in refrigerator until ready to serve.
Preheat oven to 350°. Mix cinnamon and 2/3 cup sugar in paper or plastic bag. Quarter biscuits and shake 10 to 15 pieces at a time until all are covered with cinnamon and sugar. Press biscuits lightly into well-greased Bundt pan. Place butter (margarine) and 1 cup sugar in saucepan. Heat until boiling. Pour over biscuits. Bake at 350° for 30 to 45 minutes. Invert on platter or plate. Keep lightly covered. (Good warmed up in the microwave.)
Mix all of the ingredients. Bake at 400 ° for 45 minutes. May be frozen uncooked.
Combine first 3 ingredients. Add sugar, catsup, mustard and vinegar. Stir and add all beans. Combine and simmer 15 minutes. Serves 6.
Put all ingredients in a bowl and mix by hand. Roll into meatballs. Cook in frying pan over medium heat. When medium brown in color, remove from pan.
Cook chicken breasts in water until	tender; drain. Pull meat off bone into	small bits. Save broth. Melt margarine and pour over crumbs. In square, Pyrex dish, put a thin layer of crumbs and then a layer of chicken.
Preheat oven to 300°. In a small saucepan, melt butter over medium heat. Stir in next 3 ingredients. In a large bowl, mix together peanuts, crackers and pretzels. Pour butter mixture over peanut mixture. Toss until well coated. Spread evenly on a baking sheet. Bake 15 to 20 minutes, stirring occasionally. Transfer to paper towels to cool completely. Store in airtight container. Yields about 6 cups snack mix.
Cook spinach. Drain well. Cut artichokes into small pieces. Combine all ingredients. Bake in buttered 2-quart casserole at 350° for 30 minutes. Serves 12.
Heat semisweet chocolate in heave 2 quart saucepan on low heat, stirring constantly, until melted. Remove from heat. Stir in margarine. Stir in whipping cream. Refrigerate 10 to 15 minutes, stirring frequently, just until thick enough to hold a shape. Drop mixture by teaspoon fulls onto foil covered cookie sheet. Shape into balls. Freeze for 30 minutes. Heat shortening and chocolate chips on low heat, stirring constantly until chocolate is melted and is smooth. Remove from heat. Dip truffles one at a time into chocolate and place on foil lined cookie sheet. Immediately, sprinkle with finely chopped nuts if desired. Refrigerate until set. Drizzle some with with a mixture of 1/4 cup powdered sugar, 1/2 tsp. milk. Refrigerate just until set. Serve at room temperature. Store in air tight container.
Peel potatoes if the skin is tough. Otherwise, just rinse and pat dry. Cut potatoes into thin slices but not all the way through. Use a handle of a spoon to prevent knife from cutting all the way. Place potatoes in a microsafe dish or pan. Sprinkle with melted butter and chopped parsley or chives.
Melt chocolate squares and butter or margarine. Add sugar, eggs, vanilla, salt and flour. Drop 1/2 teaspoon amounts on waffle iron. Bake 2 minutes. Frost when cool.
Bring sugars and Karo syrup to a boil and then add peanut butter. Pour quickly over corn flakes and peanuts. Press into a 9 x 12-inch pan. Break Hershey bars on top. Place pan in oven a few minutes until chocolate can be spread evenly on the top.
Beat eggs. Add milk and sugar. Sift flour, salt and baking powder together. Add dry ingredients to the milk mixture. This batter should be thin enough to run through a funnel. Drop from funnel into hot, deep fat. Fry until golden brown. Remove from oil; drain. Dust with powdered sugar.
Mix all ingredients together. Form into balls and bake in oven at 350° to 400° for 10 to 15 minutes.
To boiling water in blender, add chocolate, sweetener, egg yolks and salt; blend for 1 minute. Beat egg whites until stiff, but not dry. Add chocolate mixture to egg whites and fold carefully until well blended. Chill for a few minutes while you prepare Whipped Topping 2. Alternate chocolate and topping layers in parfait glasses and chill until ready to serve. Serves 6.
Combine ham, onion powder, pork, eggs (slightly beaten), salt, pepper and cracker crumbs; mix well. Shape mixture into a loaf. Place in a greased baking dish.
Melt butter. Add peanut butter and sugar; blend well. Add remaining ingredients and mix. Roll in balls. Melt chocolate and paraffin. Dip balls in this, then put on rack to cool.
Roll out and cut into thin biscuits. Dip in melted butter. Stack 2 biscuits together. Let rise 1 hour. Bake at 400°.
Preheat oven to 350°. Grease and lightly flour a 9 x 13-inch pan. Drop cream cheese mixture by spoonfuls into chocolate cake mix. Bake at 350° for 45 to 50 minutes.
Combine all ingredients in a large saucepan. Simmer 30 minutes. Serves 6.
Blend together cream cheese, Worcestershire sauce and garlic. Chop onion and beef slices; mix all together. Roll into a ball. Roll over chopped nuts. Serve with crackers. Keep refrigerated.
Sift together flour, soda and salt. Blend butter and sugar thoroughly. Add egg and vanilla. Beat well. Stir in sifted dry ingredients. Mix in Cocoa Krispies. Drop by tablespoonfuls onto greased baking sheet. Bake in moderate oven at 350° for about 13 minutes. Yields about 3 1/2 dozen cookies 2 1/2-inches in diameter.
Fry ground beef in skillet until well done. Add pork and beans, mustard, ketchup, salt and pepper. Stir together. Turn on simmer for a minute until evenly heated. Makes 6 servings.
Generously butter a glass dish (9 x 12-inch). Mix and beat eggs and milk together. Add seasonings. Brown and drain sausage. Squeeze 8 slices of bread on bottom of dish and add layer of sausage and cheese. Put on 8 more slices of bread and add remaining sausage and cheese. Pour egg and milk mixture over bread. Refrigerate overnight. Bake 45 minutes to 1 hour at 350°. Uncover to brown the last 15 minutes.
Combine eggs and 3 tablespoons mayonnaise and spread in an 8-inch spring-form pan. Add onion over top.
Melt margarine in a pan. Add leeks and stew for 5 minutes. Add hot water and bring to a boil. Stir in macaroni and cook 20 minutes. Add salt and pepper. Just before serving, sprinkle some grated cheese over soup.
Melt butter, sugar and milk together. Bring to a boil exactly 2 minutes. Remove from heat. Stir in peanut butter and marshmallow. Pour in buttered 12 x 7-inch pan. Place in refrigerator for 2 hours. Then cut into small pieces.
Mix butter, sugars, eggs and vanilla until fluffy. Add flour, soda and salt; mix well. Add chocolate chips, then fold in German chocolate frosting. Bake at 350° for 10 minutes or until cookies are golden brown.
Cream the sugar and butter. Add eggs. Make a mixture of food coloring, cocoa and salt. Add buttermilk and flour alternately. Add vanilla. Sprinkle soda over batter. Pour vinegar over soda. Fold into batter. Do not mix!!! Pour into pans. Bake at 350° for 30 minutes. Frost with Vanilla Frosting.
Dissolve gelatin completely in boiling water. Combine cold water and ice cubes to make 1 1/4 cups. Add to gelatin, stirring until slightly thickened. Remove any unmelted ice. Fold into whipped topping, blending well. Spoon into individual dessert dishes or bowl. Chill until set, at least 2 hours. Garnish with fresh fruit if desired. Makes 7 servings, approximately 40 calories per serving.
Brown meat and sprinkle generously with garlic salt. Combine meat and all other ingredients and heat until bubbling. Reduce heat and simmer for 1 to 2 hours, stirring occasionally. Taste during cooking and add salt and pepper to taste.
Mix together cream cheese, Cheddar cheese, Worcestershire sauce and garlic powder. Melt butter or margarine in baking dish. Stuff mushrooms with cheese mixture and put in baking dish. Sprinkle with Parmesan cheese. Bake at 350° for 25 minutes.
You need to chop up cooked chicken. (You can use leftover chicken or stir-fry some.) Chop up broccoli, cauliflower and onion. Stir-fry chicken and all vegetables. Meanwhile, cook some rice. When rice is done, mix everything together. Start cooking taco shells. You can fry them with butter spray or warm in microwave. Fill taco shells just like a regular taco.
Prepare cake mix as directed. While cake is still warm, poke holes in it with a fork. Pour the jar of ice cream topping over the cake. Pour the can of sweetened condensed milk on the cake. Refrigerate the cake or cool completely. Before serving, spread whipped topping on the cake and sprinkle the Heath bar bits on top.
Beat egg whites and vanilla until stiff. Gradually add sugar. Add chocolate chips and nuts. Heat oven to 350°. Turn off. Drop batter on aluminum foil on cookie sheet by teaspoonfuls. Place in turned off oven and leave overnight.
Mix together and pour into 9-inch uncooked Pet-Ritz pie shell. Generously sprinkle with Parmesan cheese. Dot with butter and lightly sprinkle with paprika. Bake at 350° about 40 minutes. May cover edges of pie crust with foil. Also good cold.
Remove casing from sausage. In large skillet, brown sausage, breaking up with a spoon as it cooks. Remove from skillet; set aside. In same skillet, saute zucchini and onion until crisp-tender.
Dissolve jello in boiling water. Add 1 cup juice and fruit, drained well. Mix. Pour into glass pan. Refrigerate until set. Soften cream cheese. Mix cream cheese, sour cream, sugar and vanilla. Spread on jello that has set. Sprinkle nuts on top. Chill one-half hour before serving.
Cook noodles as package directs; drain. In same pan, saute onion in margarine. Add clams, milk and contents of seasoning packet; heat through. Toss noodles with clam sauce and parsley. Makes 3 (1 cup) servings.
Melt butter and spices. Saute shrimp until pink. Serve over noodles.
Cook bacon until crisp. Remove bacon and pour off all but 2 tablespoons drippings. Add chopped onion and cook until lightly brown. Add remaining ingredients and a dash of pepper. Heat to boiling and then simmer a minute or two. Serve topped with bacon and butter. Serves 6.
Combine all ingredients in a 2-quart saucepan and heat slowly. If mixture seems too thick, it can be thinned with more white wine. After mixture is well blended, pour into fondue pot. Double recipe if serving a large group. Serve with French bread, cut into 1/2-inch cubes.
Mix Jell-O and boiling water until dissolved (2 minutes). While it is still hot, add ice cream and stir until it is melted. Add pineapple and nuts. Put in refrigerator until salad.
In 9 x 13-inch glass pan, line the bottom of pan with pork chops. Pour the cans of stewed tomatoes evenly over chops. Sprinkle garlic powder, onion powder, salt, pepper and assorted flaked Italian seasonings over mixture to taste. Cut onion in thin rings and layer evenly over recipe. Cut potatoes in thin slices and place edge first in between tomatoes and chops. Cover with aluminum foil. Bake at 375° for 1 hour.