HumbleIntelligence/food-ner-1-Million huggingface dataset:
Bring Karo, water and sugar to boil; add paraffin and peanuts and cook until peanuts turn amber in color (or until peanuts look parched). Stir with wooden spoon often, while cooking in a black skillet. Remove from stove and fold in soda and salt (which have been mixed together and lumps mashed). Pour out on greased marble. Before it gets too cool, mark with butcher knife into pieces. Store in glass jars or containers. Do not refrigerate. Makes at least two quarts of candy.
Beat eggs; add milk, baking powder, salt, sugar and meal. Bake at 450° for 45 minutes.
Bring to boil margarine, water and cocoa. Combine in bowl flour, sugar, eggs, salt, soda and sour cream. Add boiled ingredients to flour ingredients. Pour into greased and floured cookie sheet (large sheet with edge). Bake 20 minutes at 350°. While cake is baking, make frosting.
Cream butter and sugars well. Add eggs one at a time; then add other ingredients and bake in a greased tube cake pan for 1 1/2 hours.
In large crock-pot, boil pork for 8 to 10 hours. Use enough water to cover meat. Cool pork overnight. Reserve broth.
Cream butter. Add brown sugar and continue to beat for 1 minute. Beat in eggs and vanilla. Combine dry ingredients, then stir them into creamed mixture about one-third at a time. With floured hands, roll into 1-inch balls. Roll the balls in sugar and bake at 375° for 10 minutes.
In small mixing bowl, combine flour, baking powder, salt, sugar, egg, shortening and water. Blend well. Beat 2 minutes at medium speed. Pour into pie pan. Combine pie filling, lemon juice and spice. Pour into center of batter; do not stir. Bake at 425° for 40 to 50 minutes.
Preheat oven to 350°. Separate dough into 2 long rectangles and place in ungreased 13 x 9-inch pan; press over bottom and 1 inch up sides to form crust. Press perforations to seal. In large bowl combine remaining ingredients, mix well. Pour over dough. Bake at 350° for 25 to 35 minutes or until puffy and set. Serve immediately. Makes 8 servings.
Cook rhubarb and sugar until well done. Add jello and cook until dissolved. Pour in jars and seal.
Mix sugar and oil; add eggs. Sift dry ingredients and add to mixture. Fold in nuts and apples. Bake in a 9 x 13-inch pan in a 350° oven for 1 hour.
Melt shortening (part butter). Mix flour, salt, pepper and paprika in paper bag. Heat oven to 425°. Doing three or four at a time, shake in a bag to coat with flour, chicken legs. Place chicken legs in a single layer in an oblong pan (12 x 9 1/2 x 2-inches). Drizzle melted butter evenly over the chicken. Bake 45 minutes or until chicken is tender.
Brown beef in skillet; drain. Stir in bread crumbs, onion, salt, pepper and tomato sauce. Spoon into pie shell. Spread mixture of cheese, egg, milk and Worcestershire sauce over top. Bake for 30 minutes.
Heat all ingredients in microwave. Inject all of the mixture in the turkey. Rub stick of butter on outside of turkey. Sprinkle turkey with Tony's Creole seasoning and refrigerate turkey for 24 hours. Cook at 350° for 3 1/2 minutes per pound.
About 5 minutes before using, in medium bowl, combine all ingredients. Use to marinate any beef, shrimp or lamb before grilling. Wonderful on Rib Eye steak. You'll never use steak sauce again!
Grease and flour pie plate. Mix all ingredients together and pour into pie plate. Sprinkle with nutmeg and bake at 350° for 35 to 40 minutes.
Line a 10-inch pie plate with pecans. Cream together butter and sugar. Add salt and vanilla. Beat eggs and syrup in a separate bowl. Add sour cream and whipping cream. Beat until fluffy. Add butter/sugar mixture; blend well. Pour gently over pecans. Bake in a preheated 350° oven for 45 minutes. Serve warm or cold.
Mix together. Shape into ball and roll in 1 cup of the reserved walnuts. Refrigerate for at least 2 to 3 hours before serving. Serve with crackers.
Grease a large casserole dish. Put into it beef, carrots, tomato soup, bay leaf, 1/2 cup wine and onions. Cover and bake in a 275° oven for 4 hours. Remove from oven and stir (meat will be a little dry). Add peas (still frozen), mushrooms (optional) and remaining 1/2 cup red wine and, if necessary, a little water. Cook for 1 hour longer. Serves 6.
Cut steak into 2 1/2-inch strips and brown. Add other ingredients, except cornstarch and simmer 2 hours. Use cornstarch to thicken gravy. May be baked in 350° oven for 2 hours.
Cut tenderloin into 1-inch cubes. Marinate in Italian dressing for 8 hours or overnight. Wrap each piece of tenderloin with 1/3 slice of bacon. Place on a skewer and grill over hot coals. Serve with potato and salad.
Melt margarine in a saucepan over medium heat. Stir in next 3 ingredients. Remove from heat. Gradually stir in milk until smooth. Cook over medium heat, stirring constantly until sauce comes to a boil. Boil for 1 minute. Stir small amount of hot mixture into mayonnaise; then stir into hot mixture in saucepan. Add ham, asparagus and lemon juice. Cook until heated. Turn into a pastry shell. Sprinkle with cheese. Broil about 2 minutes, or until lightly browned.
In large bowl, combine first 4 ingredients (everything but the semi-sweet chocolate) until well mixed. Roll into 1 inch balls. Melt chocolate in top of double boiler over hot, not boiling water. Dip each ball in chocolate coating only half. Refrigerate. Makes 4 to 5 servings. 105 calories per 4 dozen. 85 calories per each 5 dozen.
Drain corn. Reserve liquid and add milk to make 1 cup. Combine all ingredients (can add any spices you like). Stir and mix well. Let stand 20 minutes. Deep fry. Drop by tablespoons into hot oil until golden brown on both sides. Makes approximately 12 to 15 corn fritters.
Line 13 x 9-inch Pyrex with chopped iceberg lettuce, then layer on top of lettuce as follows: green pepper, red pepper, celery, red onion, frozen peas, mayonnaise, cheese and bacon. Refrigerate overnight.
Mix together cream cheese, sour cream and taco mix. Spread onto cookie sheet. Layer the toppings over cream cheese mixture. Use the nacho chips and veggies to dip.
Drain broccoli well. Mix all ingredients together and pour into a greased 11 x 8-inch pan. Bake at 350° for 30 minutes or until brown on top. This freezes well.
Mix eggs, sugar, molasses and oil. Dissolve soda in water and add cloves, ginger, cinnamon and salt. Add enough flour to make a stiff dough. Drop from spoon and sprinkle with sugar. Bake at 375° for 10 minutes.
Cover sliced potatoes with water to prevent browning. Grease a 10-inch pie pan and drizzle with 1 tablespoon oleo. Pat potatoes dry and arrange 1/6 of them in overlapping layer in pan. Drizzle with 1 tablespoon oleo, then sprinkle with some cheese, salt and pepper. Repeat layers. Press down to compress. Cover with foil and bake on lowest rack 30 minutes in 425° oven. Uncover and continue baking 35 to 45 minutes until brown and crisp on edges. Let stand 5 minutes. Loosen edges and invert on platter. Serves 6 to 8.
Brown hamburger and onion in frying pan. Drain. In a large casserole dish, put hamburger in bottom, then layer potatoes and carrots, and top with Cheddar cheese. Set aside.
Simmer chicken until tender. Cook broccoli. Remove chicken from bone, then layer chicken and broccoli alternately in a large casserole dish. Combine soup, mayonnaise and lemon juice. Pour mixture over chicken and broccoli. Top with grated cheese and crushed potato chips. Casserole can be made the night before but leave potato chips and cheese off until you are ready to put casserole in the oven. Bake at 350° for 1 hour. Serves 10.
Combine all ingredients in a 3-quart casserole, except margarine, cornflakes and almonds. Put margarine, cornflakes and almonds on top and bake 25 to 30 minutes at 350°.
Mix hamburger meat and 1/2 cup of tomato sauce together. Make meatballs. Pour remaining tomato sauce over meatballs; simmer on stove for 1 hour and 5 minutes. Serve with rice.
Heat the oleo, cocoa and milk in pan until oleo melts. Add the powdered sugar, vanilla and chopped nuts.
Place crumbs in bottom of 2-quart casserole. Mix pudding according to box directions. Stir in the can of pumpkin; beat at low speed until just mixed. Pour over crumbs; top with Cool Whip.
Mix ingredients together in bowl using hands to stir. Place in a loaf pan and bake at 350° for 2 hours.
Bake sesame seed at 350° for 10 minutes, then add almonds for 10 minutes longer.
Mix all ingredients in boiler and boil until butter is melted and the taste is to your liking. You may add some chopped onion to this if you like. Use small bottles of ketchup and Worcestershire sauce unless you want to make a lot of sauce.
Brown hamburger until done. Cook macaroni; drain. Drain tomatoes. Mix all together and serve with French bread.
Beat margarine, sugar, egg, milk, and vanilla until light and fluffy. Stir in flour and baking powder. Chill dough to make handling easier. Make small rounded spoon size balls and flatten slightly on baking sheet. Can sprinkle with additional sugar if desired. (Dough can also be rolled out and cut out into shapes.) Bake at 375° for 8 minutes on lightly greased cookie sheets.
Spread on plate. Then pour one jar of chili sauce on top of cheese mixture. Sprinkle chopped crab meat over the top. Serve with 2 boxes of Triscuits.
Mix shortening, sugar and eggs. Sift flour, cream of tartar, baking soda and salt. Mix wet ingredients with dry ingredients and chill the dough. After it is chilled, make balls the size of walnuts and roll them in the sugar and cinnamon. Place 2-inches apart on ungreased cookie sheet. Bake at 400° for 8 to 10 minutes.
Mix ingredients together. It will be slippery. It's loads of fun for children to sit and play with. Best if played with outside in the yard.
Drain all beans. Place in a large bowl. Add green pepper, celery, pimientos and green onions; set aside. Bring the remaining ingredients to a boil in a saucepan. Boil for 5 minutes. Remove from heat. Immediately pour over vegetables. Refrigerate several hours.
In a large skillet, cook onion, garlic and meat. Pour off any fat. Stir in tomato sauce, tomato paste, salt, pepper and oregano. Bring to a boil and turn to low and cook 15 minutes. Meanwhile in medium bowl, mix cottage cheese, egg, Parmesan cheese, parsley and nutmeg. Heat oven to 350°. Spread 2 1/2 cups tomato sauce mixture in baking dish. Fill each shell with cheese mixture and arrange stuffed shells in dish. Top with remaining sauce. Bake for 25 to 30 minutes.
Brown sausage and drain. Add cheese and melt at low temperature. Add pizza sauce and remaining ingredients. Spread on little party rye bread. Bake at 450° for 5 to 10 minutes.
Cut the chicken into bite size pieces. Slice celery into 1/2-inch pieces. Skin carrots and slice into 1/2-inch pieces. Remove the core of the pepper and slice into pieces. Mix sugar with the cornstarch and water. Heat chicken in skillet. Add pineapple and ginger; stir-fry for 2 minutes. Add pineapple juice and 1/2 cup water; boil and simmer for 10 minutes. Add celery and carrots; cook for 5 minutes. Add pepper and sherry; mix well for 1 minute. Thicken by adding cornstarch, sugar and water. Serve over rice.
Combine cereal and milk, stir well and let stand 15 minutes. Combine flour, sugar, cereal and raisins, stirring just to moisten dry ingredients. Fold in walnuts or berries. Spray muffin tins with non-stick. Fill 12 medium muffin cups 3/4 full with batter. Bake approximately 20 minutes at 350°. Allow to sit 5 minutes before serving.
Sift together flour, baking powder, soda and salt. Set aside. Mix together banana, milk and vanilla. Set aside.
Chop dates into small pieces. Combine dates, coconut, sugar, butter, egg and salt in a large skillet. Cook over medium heat, stirring constantly, until mixture thickens and begins to boil (about 5 minutes). Remove from heat and stir in cereal, chopped pecans and vanilla. Cool for 10 minutes. Shape mixture to look like strawberries, using 2 teaspoons mixture for each. Roll in red sugar crystals, coating heavily. Pipe stems onto strawberries with green frosting. Makes 3 dozen.
Mix ground beef, egg and enough crumbs to hold together and form into bite-size balls. Brown on all sides. Combine chili sauce, jelly, lemon juice and brown sugar thoroughly; heat. Add browned meat balls and serve in chafing dish.
Mix broccoli,	cheese, onion and bacon. Make sauce of vinegar, sugar and mayonnaise. Pour over broccoli just before serving.
Mix margarine, cream cheese, sugar and milk. Line baking dish with 1/2 of vanilla wafers. Spread cheese mixture over wafers. Top with cherry pie filling. Spread Cool Whip over cherries. Top with rest of wafers. Let set 6 to 8 hours in refrigerator. May use strawberry or blueberry.
Boil 1st four ingredients until thick. Then add jello, stir until dissolved. Set aside to cool. Cut strawberries in half and layer in the prepared pie shell. Pour cooled jello mixture over berries and chill in refrigerator at least 3 hours or until set.
Combine the first 6 ingredients; cut in butter with pastry blender until it resembles coarse corn meal. Add raisins and milk. Stir in dry ingredients until moist. Knead dough on floured surface 10 times. Roll to 3/4 inch thickness. Cut with biscuit cutter. Brush with melted butter. Bake 15 minutes at 400°.
Combine yeast with lukewarm water. Stir until dissolved. Mix dry ingredients. Add liquid ingredients a little at a time until well mixed. Refrigerate overnight before baking. Bake at 425° until brown. Can keep dough up to 2 weeks tightly covered in refrigerator.
Brown hamburger, onion and seasoning. Cook cabbage until tender. In the meantime, mix hot roll mix according to directions on box. Roll out thin and cut into 6 inch circles. Put in filling and cheese and close circle. Seal edges together. Bake 20 to 25 minutes at 350° or until rolls are brown. Brush with melted butter.
Mix with mixer, on medium speed, peanut butter, margarine, brown sugar, corn syrup and eggs until smooth. Reduce speed and beat 2 cups of the flour, baking powder, cinnamon and salt. With a spoon, stir in remaining 2 cups of flour. Wrap dough in plastic wrap and refrigerate for 2 hours. Preheat oven to 325°. Divide dough in half and set 1/2 aside. On floured surface, roll out dough to 1/8 inch thick. Cut with floured bear cookie cutter. Repeat until dough is used up. Bake for 10 minutes or until light brown. Cool. Decorate as desired.
Mix dip ingredients. Cook hot dogs. Cut into bite-size pieces. Put toothpicks in them. Serve with dip.
In a food processor or by hand, coarsely chop the cabbage and carrot. In a small bowl, combine the mayonnaise, milk, vinegar, sugar, salt, and pepper. Stir into cabbage mixture. Chill until serving.
Dissolve gelatin in hot water; add salt and stir. Add mayonnaise and stir. Add milk and vinegar and mix well. Add remaining ingredients and pour into mold. Chill several hours or overnight.
Mix the ingredients, except chicken, in a bowl. Add the chicken to the mixture and chill for 3 hours. Put 4 to 5 chicken pieces onto skewer. Barbecue over open flame until thoroughly cooked.
Put in blender or food processor to blend and chop to combine. Turn switch on and off a couple times until desired size in pieces. Do not overblend.
Heat cooker; add oil and brown meat. Add onion, salt, pepper and water. Place small potatoes, green beans, carrots and tomatoes over meat. Close cover tightly. Place pressure regulator on vent pipe and cook 10 minutes, with pressure regulator rocking slowly. Cool cooker at once. Make a paste of the flour and 1/4 cup water; stir into the stew to thicken. Makes 4 servings.
Mix sugar, butter, egg yolks and bananas. Add flour which soda and baking powder have been sifted together, gradually. Add with milk. Fold in beaten egg whites last. Bake in a 350° oven about 25 to 30 minutes.
Combine all ingredients in a container with a tight fitting lid. Shake well to blend. Store in an airtight container. To serve, stir 2 tablespoons of creamer into 6 ounces of hot coffee. Yield: about 15 servings.
Boil raisins with water for 5 minutes. Add sugar mixed with cornstarch, spices and salt. Cook until thickens and then add vinegar.
Scramble eggs and add sausage. If using links, slice into buttons. Add onions, peppers and shredded cheese. Put all ingredients into soft shells and roll them up into burrito. Top with sour cream and picante sauce, of desired.
Peel and core apples. Cook; run through tomato juicer. Put on stove and cook until hot. Seal in pint jars. Pressure cook 10 minutes at 10 pound pressure.
Mix first 6 ingredients together in a bowl. Pour over chicken breasts and marinate for at least 1 hour or overnight in the refrigerator. Grill chicken on barbecue over medium-high heat approximately 20 minutes. Five minutes before removing from grill, place a slice of ham and cheese on top of each chicken breast.
Drain vegetables; set aside. Mix vinegar and water together. Mix well the sugar, flour and mustard; add to vinegar and water. Cook until thick, then beat. Pour hot sauce over vegetables and combine. Add remaining ingredients; mix well. Let stand 24 hours in the refrigerator before serving.
Put all ingredients into a bowl and mix well with a wooden spoon. Pour into a well-greased and floured 9 x 13-inch pan. Bake at 350° for 40 minutes or until done.
Cook pineapple, cornstarch and vinegar until thick. When cool, add Equal. Bake crust as on package. Spread cheese; then add pineapple that's been thickened. When cool, add the kiwi, banana and red grapes. Better when refrigerated overnight.
Cream white sugar, brown sugar and shortening together. Sift together baking powder, salt, soda and flour. Add eggs alternately with flour to the creamed mixture. Add coconut, gumdrops, quick oats and vanilla last to the dough. Drop by spoonfuls onto greased cookie sheet. Bake in moderate oven at 350° for 12 to 15 minutes.
Mix the soup with the chicken broth; bring to a boil. Spray bottom of dish with Pam, then mix the Veg-All with chicken and place in bottom of dish. Pour soup mixture over this. Melt the margarine. Add the salt, pepper, flour and buttermilk; mix well and spoon evenly over chicken. Bake at 425° for 30 to 35 minutes, or until crust is done.
Mix all ingredients thoroughly with a wire beater. Pour into favorite pie crust recipe, using 9-inch pie plate. Dot with margarine. Sprinkle nutmeg and cinnamon on top. Bake at 375° until set.
Cook broccoli until tender. Drain well. Mix all ingredients and bake in greased casserole dish at 350° for about 45 minutes.
Mix crisco, butter, sugar, eggs and vanilla. Sift dry ingredients together. Mix all ingredients thoroughly with hands. Press and mold into a long smooth roll. Wrap in wax paper and chill until stiff (several hours). Cut into thin slices (1/8 to 1/16 inch) thick. Place slices on ungreased baking sheet.
Mix flour, Bisquick and sugar together, then fold in the rest of the ingredients. Do not mix as you would a cake mix. Drop 1/2 tablespoonfuls (or smaller if desired) of dough into deep fat, cooking at medium heat. Drain on paper towels and serve hot.
Mix beaten egg whites, brown sugar and vanilla flavoring well. Coat each pecan half well with this mixture. Place on buttered cookie sheet, careful not to touch each other. Bake at 300° for 30 minutes.
Grease cake pan or large skillet. Put marshmallows on bottom of pan. Mix cake mix according to package directions and pour over marshmallows. Spoon pie filling over cake mix. Bake at 350° for 35 to 45 minutes or until marshmallows come to top and toast to light brown. Or cover and cook over campfire until marshmallows come to top about 30 to 35 minutes. Put Cool Whip on top of each hot serving.
In a double boiler, melt chips and peanut butter. Stir in milk and stir until thick. Pour into greased 9 x 9-inch pan. Let sit until set.
In medium skillet, brown the beef and onion; drain fat. Stir in flour, salt and garlic salt. Add 1 1/4 cups of milk and cream cheese. Cook and stir until mixture is smooth and bubbly. Add a moderate amount of the hot cream mixture to the beaten egg. Return to mixture in skillet. Cook and stir over medium heat until mixture is thickened, 1 to 2 minutes. Stir in cooked broccoli. Set aside.
Pound sirloin or tenderloin very thin and cut into near finger-shaped pieces. Melt 1/2 the butter in a large heavy pan. Add onion , cook and stir until onion is tender. Add beef, cook quickly, about 5 minutes, browning on all sides. Set aside. Saute mushrooms in remaining butter. Season with salt, pepper and nutmeg and add to beef. Add cream, heat and season delicately to taste. Serve over buttered noodles.
Pour boiling water over cornmeal and stir well, then add butter, sugar, salt, milk and eggs. Bake at 400° for 1 hour and 10 minutes or until brown on top. Cool and cut.
Spread rice evenly in bottom of well-greased 13 x 9 x 2-inch baking pan. Sprinkle with one-fourth of onion soup mix. Place chicken on rice; sprinkle with remaining onion soup mix and pepper. Combine mushroom soup and chicken gumbo with water. Blend well and pour over chicken. Dot with butter. Cover with aluminum foil and bake at 325° for 2 hours. Yields 8 to 10 servings.
Mix Eagle Brand milk and Cool Whip together. Set aside. Crush frozen Butterfingers in their wrappers with heavy object. Put in bowl and set aside.
Sift flour, salt and baking powder together; cut in the fat, then add the chopped parsley. Add milk to make a soft dough; knead lightly. Roll 1/2 inch thickness. Spread with cooked ground turkey which has been moistened with the stock in which the turkey was cooked. Roll up like a jelly roll and cut crosswise in 1 inch pieces. Bake in a hot oven at 400°. Serve with gravy over the tops of rolls. Makes 14 to 16 servings.
Cream together the butter and sugar. Blend in egg. Sift together and add to mixture the salt, baking powder and flour. Add vanilla. Cut with cookie cutters. Bake at 400° in preheated oven.
Combine flour, salt and pepper. Add mixture to milk. Add butter and stir until smooth and slightly thickened. Add Tabasco sauce, Worcestershire sauce and lemon juice. Just before serving, add crabmeat and sherry. Serve in 2 large bowls or 4 small bowls.
Tear lettuce into small bite size pieces. Place in a bowl. Fill about 3/4 of the bowl with lettuce. Peel the carrot and cucumber and cut into bite size pieces. Cut the green pepper in half and take out the seeds. Cut into bite size pieces. Cut the tomato and celery into bite size pieces. Put all vegetables in with the lettuce. Toss until well mixed. Enjoy!
Cook mushrooms, onion and green pepper. Blend in chili sauce, water, salt, pepper and rest of ingredients. Place steak in baking dish and cover with ingredients. Cook for 1 1/2 to 2 hours at 300°, covering dish tightly.
Peel potatoes if the skin is tough, otherwise just scrub good and rinse. Cut potatoes into thin slices, but not all the way through. Put potatoes in baking dish. Fan them slightly. Sprinkle with salt, drizzle with butter and sprinkle with herbs. Bake at 425° for about 50 minutes. Remove from oven. Sprinkle with cheeses. Bake another 10 to 15 minutes. Check with fork.
Cook chicken and cool; remove bones. Boil celery, onion and green pepper in broth. Add noodles and cook. Mix remainder of ingredients. Use bread crumbs for topping, then bake at 350° for 45 minutes.
Cook beef and 1 large onion in a Dutch oven until meat is browned. Drain. Add next 9 ingredients; simmer 1 hour over low heat, stirring occasionally. Arrange corn chips on serving plate. Spoon meat mixture over chips. Layer with onion, green pepper, avocado, lettuce, tomato and olives. Top with cheese. Serve with taco or picante sauce. Yield: 10 to 12 servings.
Frozen broccoli, thaw and drain. Put in large casserole dish. Layer Swiss cheese on top. Mix cream of mushroom soup and sour cream. Spread over top. Cover with foil. Bake at 350° for 1 hour or until broccoli is tender. Remove foil; sprinkle onions on top and bake additional 10 minutes.
Wash and dice pickles bite-size. Add onions, peppers and garlic. Add salt and cover with cracked ice. Mix thoroughly. Let stand 3 hours; drain. Mix remaining ingredients and pour over pickle mixture. Heat just to a boil. Put in jars and seal. You can use zucchini instead of pickles.