HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a heavy 2-quart saucepan, combine sugar, corn syrup and water. Cook to soft ball stage (236°), stirring only until sugar dissolves. Meanwhile, beat egg whites until stiff peaks form. When syrup reaches 236°, gradually add half the syrup to egg whites, beating at high speed on electric mixer. Cook remaining syrup to hard ball stage (250°) slowly add to the egg white mixture, beating constantly. Add vanilla and beat until candy holds its shape (about 5 minutes). If desired, add chopped candied cherries. Drop pillows of candy from a teaspoonful onto waxed paper, swirling tops. Makes about 3 dozen pieces of candy.
Preheat oven to 350°. Mix cheeses with mixer. Fold in onion, green pepper and chipped beef. Bake for 40 minutes. Serve warm.
Combine pecans, chopped dates and condensed milk. Cook on low heat until thickens. Spread 1 teaspoon mixture on each Ritz cracker. Bake at 350° for 7 minutes. Cook.
Mix well. Pour into unbaked pie shell. Bake 1 hour at 350°.
Mix ingredients together. Form in round balls and then into crescent shapes. Place on greased cookie sheet. Bake for 15 to 20 minutes at 350°. Top with powdered sugar.
Prepare pie crust for 2-crust pie in 9-inch pie pan. Heat oven to 425°.
Brown chicken and garlic in oil; add remaining ingredients. Cover and simmer over low heat for 30 minutes. Remove cover and continue cooking until most of liquid is gone. Makes 6 servings.
Boil potatoes. When boiling, add diced onion and celery. Fry bacon, break and set aside. Add corn, milk, flour, salt and pepper. Stir in bacon. Heat well, but do not boil. More milk may be added, if desired.
In a large deep pot, put chicken broth, onion and bouillon cubes; basil, oregano and sage should be put in at this time unless you are using bay leaf, then omit basil, oregano and sage. Boil for 1 hour. Add Oriental seasoning and beans (unsoaked). Cook on medium heat 1 1/2 hours, then turn off heat and let cook until your supper (about 2 hours) in its own heat, covered.
Mix all ingredients except nuts. Cook to soft boil. Cool until you can place your hand under the pan. Beat. Add nuts if desired. Pour into buttered pan and cut into squares.
Break bread into pieces and place in bottom of 9 x 13-inch pan. Layer sausage, then cheese. Beat eggs, milk and mustard and pour over layers. Mix soup and water and pour over all. Bake at 300° for 1 hour.
Remove crust from bread; spread bread slices with butter. Place on a greased 13 x 9 x 2-inch baking dish and set aside. Cook sausage until brown, stirring to crumble. Drain well. Spoon over bread slices. Sprinkle with cheese. Combine eggs, half and half and salt; mix well. Pour over cheese. Cover casserole and chill overnight. Remove from fridge 15 minutes before baking. Bake, uncovered, 45 minutes at 350°.
Use trifle bowl and layer all ingredients, starting with lettuce on bottom, then onion slices, peas, celery and bell pepper (all colors if desired), then bacon. Take one cup mayonnaise; smooth across top to seal. Sprinkle mayonnaise with 1 teaspoon sugar and grated Parmesan cheese, if desired. Cover and chill 24 hours; toss just before serving.
Mix together; add dressing. Toss. Serve with lettuce. Serves 6.
Let Philly soften at room temperature. When soft, add lemon juice and vanilla with fork. Blend together, then add Eagle Brand milk. Mix with blender 2 to 3 minutes. You will have some small lumps. Pour into pie crust. Put lid on. Refrigerate for 1 hour, then put cherries on top. Strawberries or blueberries, any topping will do.
Pare apples, core and cut into eighths. Arrange in pie shell. Mix 1/2 cup sugar and cinnamon. Sprinkle over apples. Mix 1/3 cup sugar with flour, cut in butter until crumbly. Sprinkle over apples. Bake at 400° for 35-45 minutes until done. If pie browns too quickly, cover edge with foil. Cool. Pass with whipped cream, if desired.
Heat pineapple to boil. Dissolve Jello in pineapple. Cool to room temperature. Add buttermilk, Cool Whip, and pecans. Refrigerate to jell.
Brown pork chops and place in greased casserole dish. Mix mushroom soup, milk and water. Pour over chops. Place sliced onion on top. Bake uncovered at 350° for about 45 minutes. If this is cooked in crock-pot, do not add any water.
In a medium glass bowl, combine the soy sauce, brown sugar, oil, ginger, pepper and garlic. Set aside and slice meat into 1/4-inch thick strips.
Cook stuffing as directed on box. Put a spoonful of stuffing on each slice of turkey and roll up. Mix rest of ingredients together and pour over turkey rolls. Bake at 350° for 45 minutes.
Mix egg yolks, milk and sugar. Add a little milk to the cornstarch to make a paste, then add to the egg mixture. Cook in a double boiler until thick. Add vanilla. Cover with wax paper until completely cold. Add peanut butter. Mix with hand mixer until well blended.
Saute onion and garlic in oil in skillet. Add potatoes and ground beef. Cook until ground beef is brown and crumbly, stirring frequently; drain. Add 1/2 cup milk, mushrooms, soup, salt and pepper. Cook for 5 minutes. Spoon into 2-quart baking dish. Blend baking mix and 1 cup milk in bowl. Spoon over ground beef mixture. Bake at 350° for 40 minutes or until golden brown.
Combine the ingredients and soak the chicken and pork for 30 minutes, then add 1/2 cup water and simmer until tender. Serve with rice.
Melt 1/4 cup margarine; spread over rectangle. Mix sugar and cinnamon; add nuts if you'd like. Sprinkle over dough. Roll up like jelly roll. Cut. Place on greased cookie sheet. Let rise 15 minutes. Bake at 350° for 20 to 30 minutes.
Wrap bacon around water chestnuts and secure with toothpicks. Bake at 350° for 1/2 hour; drain. Mix ketchup and brown sugar. Pour over water chestnuts and bake another 1/2 hour or less.
Finely slice white part of onions. Reserve green parts for garnish. Heat stock until boiling. Add mushrooms and onions. Cook 2 to 3 minutes. Add chicken. Beat eggs with a little salt and pepper until frothy. Stir soup well. Pour eggs steadily into soup, stirring constantly, so that it remains in shreds. Let cook a minute or two to set eggs. Add soy sauce to taste. Serve in soup bowls. Sprinkle with finely chopped green parts of onions. Yields 4 to 6 servings.
Place beans in a Dutch oven. Cover with water 2 inches above beans and soak overnight. Drain off water, leaving beans in Dutch oven; add water, chicken broth and pepper. Cover and bring to a boil; reduce heat and simmer 1 1/2 hours or until beans are tender. Add remaining ingredients and simmer, uncovered, 30 minutes, stirring occasionally.
Mix cranberries and sugar and let stand overnight. Mix pineapple and marshmallows and let stand overnight. Next day, add Cool Whip; mix all together and freeze.
Preheat oven to 400°. Grease two 8-inch cake pans. Combine brown sugar, pecans, cereal and cinnamon; set aside. Prepare cake mix using water required on package; add sour cream and eggs. Place 1 cup batter into each pan; cover batter in each pan with 3/4 cup cereal mixture. Divide remaining batter between cake pans. To the remaining cereal mixture, stir in 2 tablespoons butter; spread over cake batter. Bake for 40 to 45 minutes or until wooden toothpick inserted into center comes out clean. Cool.
Soften cream cheese and mix with orange juice and orange peel. Add marshmallow cream and refrigerate until ready to serve.
Add strawberries after jello starts to set. Add cream. Add angel food cake. Pour into medium size rectangular pan and allow to set several hours in refrigerator. Cut into squares and serve.
Coat 8x8 pan with cooking spray. Stir together sugar, evaporated milk and margarine. Bring to boil in a saucepan. Reduce heat to medium low and cook 3 minutes.
Heat oven to 325°. Line muffin pan with paper baking cups. Place one vanilla wafer in the bottom of each cup. Mix cream cheese, sugar and vanilla. Add eggs and mix well. Fill cups 3/4 full. Bake 25 minutes. Top with fruit of your choice and enjoy.
Split the loaf of French bread in half (put margarine on each side, if desired). Brown the ground beef; drain. Sprinkle garlic salt, Worcestershire sauce and Italian seasoning on beef. Stir the tomato sauce in with the beef. Spread beef mixture on both sides of bread. Add slices of tomato, pepperoni and onions on beef. Add Mozzarella or Cheddar cheese. Bake at 400° for 10 minutes.
Mix ingredients well and cook on medium heat, stirring regularly for about 20 to 25 minutes. Place in jars and seal.
In a saucepan, heat milk until very hot but not boiling. Pour milk into a mug. Add honey, vanilla and cinnamon. Mix well. Serve immediately.
Remove all fat from venison roast; season with salt and pepper. Wash salt pork to remove excess salt. Line roasting pan with salt pork. Place venison roast in pan. Add the juice of 1 lemon, Worcestershire sauce, chopped onion and slices of remaining lemon. Cover. Bake at 325° for 2 to 3 hours or until done, adding hot water as needed.
Mix together all ingredients for cake. Beat for 3 minutes. Bake at 350° for 20 to 25 minutes. This will make 3 layers. Frost with following recipe.
Preheat oven to 350°. Cream butter and sugar well. Add egg yolk and flavoring. Combine dry ingredients and add alternately with the juice and rinds. Mix thoroughly; cover and refrigerate for easy handling. Preheat oven to 350°. Beat egg white slightly. Spread nuts on waxed paper. Roll dough into tiny balls; dip in egg white and roll in nuts. Place on greased cookie sheet 1 inch apart. Press cherry on top of each and bake 25 minutes. Makes 40.
Prepare and bake cake according to package, using a 13 x 9 baking pan. Cool completely on wire rack.
Mix all together and bake at 350° for 1 hour in 8 x 13 baking dish.
Bake potato and while hot, chop in plate. Add margarine, seasoning and cheese. Top	with bacon bits, chopped ham and sour cream. Very good.
Fry the sausages until brown. Pour off grease and slice sausages in bite size pieces when cool. Simmer the mushrooms, peppers and salad dressing in pan used for sausage. Add the hamburger, salt, lemon pepper and diced sausage. Cook over low heat until all is brown and has simmered for 30 minutes. Pour the marinara sauce in and water if needed. Simmer 10 minutes.
Saute first 3 ingredients, add browned meat that has been drained. Add all other ingredients. Simmer over low heat for 1 1/2 hours.
Dissolve jello in water. Add juices and salt. Chill. Stir sugar into ground cranberries and oranges. Let stand 15 minutes. Add everything to slightly thickened jello.
Brown beef and onion. Sprinkle salt over meat mixture; let mixture simmer. Peel potatoes and boil until done (soft). Drain potatoes and mash them with a hand mixer, adding 1/4 cup milk and 1 tablespoon butter. Drain meat mixture. Place meat on the bottom of a 9 x 13-inch casserole dish. Sprinkle 1 cup cheese over the meat. Drain asparagus and put over cheese. Sprinkle 1/2 cup cheese over asparagus and then pour cream of mushroom soup on. Bake at 350° for 20 minutes. Remove and add potatoes, then sprinkle remaining cheese on top. Place in the oven until cheese is melted. Cool for 5 to 10 minutes before serving so it can set up. Enjoy!
Melt chocolate. Mix with sugar, milk, corn syrup and salt. Let come to rolling boil, then boil for 90 seconds. Remove from heat; add vanilla. Let cool slightly. Beat, then spread quickly. This icing covers a 9 x 13-inch cake or brownies.
Spread 1/4-inch layer of vanilla wafer crumbs in a glass 9 x 13-inch dish. Mix first 5 ingredients until smooth. Spread mixture over crumbs. Pile well drained dry fruit over this. Press gently. Spread whipped cream over the fruit. Sprinkle remaining vanilla wafer crumbs on top. Chill overnight. Cut into squares and serve cold. Makes 20 servings.
Cook noodles according to package instructions. Cool and drain off water. Add mayo, condensed milk and salt and pepper to taste, then add vegetables. Keep refrigerated.
Mix rice, bouillon and seasonings. Sprinkle mixture evenly over bottom of buttered 13 x 9 x 2-inch baking dish. Arrange chicken pieces, skin side up, on top of rice with larger pieces on outer edge.
Moisten meat. Put onion and garlic powder on. Pierce with fork. Place in a 3-quart microwave casserole. Cover; microwave on High for 5 minutes. Reduce to Medium for 25 minutes. Turn meat over; arrange vegetables around meat. Cover; microwave on Medium 25 to 35 more minutes, until meat and vegetables are done. Allow to stand 5 to 10 minutes while making gravy, if desired.
Cook shells; drain. Brown ground beef; drain. Add salt and pepper. Stir in spaghetti sauce. Simmer 20 minutes.
Mix first 8 ingredients in saucepan and bring to a boil. Pour into food processor; add cheese and Tabasco and blend until smooth.
Bake potatoes until done. Cut in half lengthwise. Scoop out insides of potatoes and reserve, leaving a thin shell. Mash potatoes with butter. Add 1/2 cup cheese and remaining ingredients. Spoon into potato shells. Sprinkle with remaining cheese. Arrange potatoes in shallow 3-quart baking dish. Bake at 375° for 15 minutes.
Dissolve yeast in water. Stir in buttermilk, sugar, salt, baking soda, oil and baking powder. Add enough flour to make medium dough (slightly sticky). Place dough in greased bowl. Cover and store in refrigerator until ready to use, up to 7 days. Punch down daily. When ready to bake, shape desired amount of dough into 1 1/2-inch balls. Arrange 1 inch apart on baking sheet. Bake at 350° for 22 to 25 minutes, or until brown.
Mix together first 7 ingredients. Pour into pie shell. Bake at 425° for 15 minutes. Reduce heat to 350°. Continue baking for 45 minutes or until knife comes out clean. Cool 20 minutes. Blend together sour cream, brown sugar, lemon juice and lemon peel. Spread sour cream mixture evenly over pie. Bake 10 minutes more. Sprinkle with pecans. Serve warm or cold.
Tear lettuce into bite-sized pieces in a large bowl. Add other ingredients in order listed. Mix sour cream, mayonnaise, sugar and milk together. Place in refrigerator overnight. Toss and serve.
Blend first five ingredients with hand held blender until smooth. Stir in cheese, marjoram and pepper. Chill for 1 hour. Serve over mixed salad.
Heat oven to 375°. Separate dough into 2 rectangles. Place in ungreased 13 x 9-inch pan; press over bottom and 1/2-inch up sides to form crusts, sealing perforations. Sprinkle 1 cup onions and 1 cup cheese over dough.
Cook sausage in 10-inch skillet until well done. Add remaining ingredients except cornbread mix. Prepare cornbread mix as directed on package and spread evenly over top of sausage mixture. Bake at 400° for 20 to 25 minutes or until golden brown.
Melt butter and saute onion until tender. Add shrimp and cook until done. Blend in soup and milk; heat through. Stir in sour cream and paprika, being careful not to boil. Season to taste. Serve over hot, cooked fettucini. Makes 6 to 8 servings.
Bring dates to boil in water, then cool. Mix dry ingredients together. Then put all the moist ingredients in. Drop by a spoon on a greased sheet. Bake in a 325° oven until done.
Melt margarine and butter in large 9 to 10-inch skillet. Add garlic and wine and cook about 2 minutes. Add shrimp, cook about 3 minutes; do not overcook. In a pie plate, line cooked shrimp and several spoons of the drippings over shrimp. Add remaining drippings to bread crumbs along with parsley and lemon juice. Mix until all the crumbs are dampened. Spread crumbs over shrimp. Broil until golden brown. Serve immediately. Double for main entree.
Put the ingredients in a large bowl in the order given. Cover bowl well. Let stand overnight. Mix when ready to serve.
Freeze 5 to 7 cut up marshmallows or 1/2 cup miniature marshmallows. Mix the evaporated milk, sugar, oleo and 12 marshmallows. Boil until marshmallows melt; cook slowly for 5 minutes. Pour the chocolate chips and vanilla into hot mixture. Beat until creamy. Add the nutmeats and the frozen marshmallows. Pour into a buttered 9 x 9-inch pan. Cool and cut.
In a bowl, combine the gelatin and water; stir until gelatin is dissolved. Fold in the raspberries. Refrigerate for 1 hour or until syrupy.
Clean mushrooms and remove stems. Chop enough of stems to make 1/4 cup. Arrange half of the mushroom caps stem side up in 1-quart casserole. Cook covered on High 2 to 3 minutes. Invert caps on paper towels to drain. Repeat with remaining mushrooms.
Sift flour, baking powder and salt. Cut in shortening. Add milk all at once. Mix until dough follows fork. Knead gently 1/2 minute. Can cut out biscuits or drop by tablespoon. Bake at 450° until done.
Combine first 3 ingredients. Add enough flour so you can roll dough out thin. Cut into small squares. I use a pizza cutter and it works great! Drop into boiling broth and cook for 20 minutes. Do not make dough too stiff, let it be very tender.
Cook breasts in salted water with onion. Save broth. Spray or butter 9 x 13-inch casserole pan. Separate chicken into pieces to cover bottom of pan. Layer broccoli spears on top. Mix soup and rice with milk. Pour over steamed chicken and broccoli. Mix stuffing mix and one cup broth. Toss together then place on top of casserole. Add Cheddar cheese to top. Bake at 350° for 1/2 hour.
Soak beans overnight; drain and cover with fresh water. Add 1 teaspoon salt; cook until tender. Drain and rinse under running hot water.	Put into casserole and dab on oleo. Mix together remaining salt, sugar, dry mustard and molasses. Mix into beans well. Add	sour cream, mixing in lightly.	Bake at 350° for 1 hour.
Drain fruit cocktail, mandarin oranges and pineapple chunks; put in bowl. Add next 5 ingredients and mix. Whip 1 or 2 pints of whipping cream and add to fruit. Reddi-Wip may be used instead of whipping cream.
Layer first 5 ingredients. Mix mayonnaise and sugar. Place on top of layers. Top with cheese. Refrigerate until ready to serve. Mix thoroughly. (You can change any of the vegetables to whatever you may like in a salad.)
Prepare cake batter according to package directions. Pour into a greased 15 x 10 x 1-inch baking pan. In a small bowl, beat cream cheese and sugar. Stir in 1/4 cup chocolate chips. Drop by tablespoonfuls over batter. Cut through batter with a knife to swirl the cream cheese mixture. Sprinkle with remaining chocolate chips. Bake at 350° for 25 to 30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Cut into bars. Yield: 3 dozen.
Combine all ingredients in a small bowl. Cover and refrigerate for 2 hours. Refrigerate leftovers. Yield: 4 servings.
Mix nuts and popped corn in large roaster pan. Combine sugar, butter and syrup in saucepan and boil over medium heat, stirring often. Boil for 10 to 15 minutes or until mixture turns a light caramel color. Remove from heat, stir in vanilla. Pour at once over popcorn and nuts. Mix well quickly with wooden spoon until well coated. Let stand until cool and dry, then break apart. Store in tightly covered container. Salted nuts or peanuts my be used for less expense.
Mix together all ingredients, adding nut meats last. Pour into 9-inch pie crust. Bake in hot oven at 450° for 10 minutes, then reduce heat to 350° and continue baking until a silver knife inserted in the center of filling comes out clean.
Cream butter thoroughly, then add sugar gradually, continuing to beat until light and fluffy. Add eggs one at a time, beating at least one minute after each addition. Continue beating well after all eggs are added and while sifting together flour and mace 3 times, add flour to creamed mixture and beat on medium speed until blended. Spoon into a Bundt pan that has been generously greased with shortening and dusted with flour. Bake at 350° for 45 minutes or until done. Turn out of pan immediately. Cool and serve uniced.
Cream sugar and butter. Add milk, flour, baking powder, nuts and vanilla. Fold in egg whites. Bake in three 9-inch layer pans at 350° for 20 to 30 minutes.
Cream butter and sugar. Add eggs, one at a time, alternating with flour and flavoring. Bake at 350° for one hour. Cover top with foil for a while.
Dissolve yeast and 1 teaspoon sugar in milk; let rise 45 minutes. Cream 1/2 cup sugar, shortening, egg and salt together; add to yeast mixture with lukewarm water and flour. Mix well. Let dough stand overnight in refrigerator. Three hours before meal knead portion of dough needed. Make rolls and place into greased pan to rise.
Microwave spinach 5 minutes and stir, then 5 more minutes on High and drain. Add remaining ingredients and mix well. Let stand 1 to 2 hours.
Mix the cream cheese and Marshmallow Creme until smooth. You can add the orange juice and rind. Use as a dip for fresh fruit.
Heat soup and water. Put in cheese when hot. Stir until smooth. Add gelatine to hot mixture; let cool. Add vegetables and mayonnaise. Pour into molds and let set.
Cook chicken with vegetables until done. Cool and remove chicken from bones. Mix soup and milk together; stir until smooth. Fold in sour cream and stir until smooth. Layer chicken into a 9 x 13-inch baking pan. Pour soup mixture over chicken and then crumble dressing on top. Sprinkle with paprika. Bake 1 hour at 350° with foil on top but not sealed tightly. Can leave in oven 1 hour after baked with oven shut off. Serves 12.
Mix Ricotta, milk, parsley, salt and pepper. Cook and stir about 3 minutes, or until heated. Toss Ricotta mixture and cheese with hot pasta. Easy side dish or add cooked ground meat for hearty main dish.
Cream sugar and butter; add egg and milk. Mix in dry ingredients. Stir in apples and nuts. Drop onto slightly greased cookie sheet. Bake at 375° for 10 minutes or until done.
Grease and flour bottom of tube pan. Cream shortening and butter. Add sugar and cream together. Add eggs one at a time while mixing. Stir baking powder into flour. Add to mixture, one cup at a time, alternating with milk. When well blended, add lemon juice and vanilla. Pour into prepared pan. Bake at 350° for 1 hour and 20 minutes. DO NOT OPEN OVEN WHILE BAKING. Cool in pan on rack for 15 minutes. Run knife around side of pan to loosen, then turn out on rack to cool.
Cream butter and sugar. Add eggs and water. Beat well. Sift together flour, spices and soda. Add to butter and sugar mixture; mix well. Stir in pecans and dates. Drop by 1/2 teaspoon onto a greased baking sheet. Bake at 350° for approximately 12 minutes. Store in airtight tin containers.
Cream all ingredients with a spoon. Pour into top of double boiler. Cook on medium-high heat, stirring often. The mixture will become quite thin at first. Continue cooking until it thickens almost like custard, sufficient to frost a three layer cake. Especially good on a white layer cake.
Cream sugar and oil. Beat in eggs. Add zucchini and carrots. In separate bowl, sift together dry ingredients and add gradually to zucchini-carrot mixture. Stir in orange juice, rind and nuts. Bake in greased loaf or tube pan at 350° for 30 to 35 minutes. Check for doneness. Cool and remove.
Prepare unpricked pie crust on cookie sheet and bake 6 minutes at 450°. Remove from oven. Reduce oven temperature to 350°. Combine ham, hard-cooked eggs, both cheeses, beaten eggs, cream and pepper. Sprinkle with peppers. Pour in pie crust and bake 35 minutes or until knife inserted in center comes out clean.
Brown pepper in margarine. Remove and set aside. Brown steak, mushrooms and garlic in skillet. Add oregano, catsup, sherry and one tomato. Steam, covered until meat is tender. Add remaining ingredients. Cook until just heated. Serve over rice.
Brown the first 3 ingredients in the oil. Cook the spinach according to package directions. Drain, saving liquid. Add water to make 1 cup. Stir spinach and simmer 10 minutes. Combine juice into the spaghetti sauce, tomato sauce, tomato paste and dash of pepper. Add this to the meat. Add the spinach with the remaining ingredients. Put in a 13 x 9 x 2-inch dish. Top with meat sauce. Bake at 350° for 30 minutes. Let stand for 10 minutes before serving.
Cream butter and shortening. Add sugar; mix well. Add eggs and half of dry ingredients, then add milk. Add remainder of dry ingredients and vanilla; beat well. Pour into tube pan. Bake at 350° for 1 hour and 15 minutes. Allow cake to cool for about 1 hour before removing from pan. Will keep 1 to 1 1/2 weeks wrapped in refrigerator.