HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook sugar, syrup and water in saucepan, bringing to a slow boil. Cook until it spins a thread or 230°. Add nuts; continue to cook until nuts smell roasted or 300°. Remove from heat. Add butter, vanilla and soda. Stir until blended. Pour onto 2 greased cookie sheets. Leave until completely cooled. Break into pieces.
Pour milk into saucepan. Heat until just before boiling. Using wooden spoon, stir in chocolate sauce. Pour hot chocolate into 2 mugs. Add the whipped cream. Sprinkle on M&M's and put a candy cane in each mug and use it to stir. (The candy will be add peppermint flavor.)
Mix all ingredients except hamburger together. Bring to a boil and simmer. Brown hamburger and drain. Add to sauce and simmer about 30 minutes. Use over spaghetti noodles.
After preparing steak by cutting into bite size strips; brown in skillet with butter. After steak is brown, lower heat to medium and place remaining ingredients on top of the steak in the skillet. Allow to simmer for approximately 35 minutes or until steak is tender. Serve over cooked Minute rice.
Mix together flour, butter and pecans. Press into a 9 x 12-inch baking pan. Bake at 350° until golden brown. Set aside.
Crush graham crackers. Mix all ingredients together. Lightly grease 8x8 baking dish. Pour mixture into baking dish.
Slice cheese in slim, long wedges and stuff into chilies. Mix milk and eggs together. Dip chilies into egg mixture and roll into the flour, then brown in oil. Place browned chilies into casserole dish and cover with enchilada sauce. Grate extra cheese for topping and bake at 350° for 45 to 60 minutes.
In a mixing bowl, combine 1 c. Flour, Sugar, Yeast and Salt. Add Tomato Juice, Water and butter; beat for 2 minutes on medium speed. Add Egg and enough remaining Flour to form a soft dough. Place in a greased bowl; turn once to grease top. Cover and refrigerate for 2 hours or until doubled. Punch dough down. Divide in half; fold each half into a 15 x 12 inch rectangle approximately 1/8 inch thick. Cut into 3 inch squares. Place 2 inches apart on greased baking sheets. Make 1 inch slits in each corner of each square. Combine Cheese and chives; place 1 heaping teaspoon in the center of each square. Bring every other corner up to center, overlapping slightly to form pinwheels; press firmly. Bake at 400 for 8 - 10 minutes. Remove to a wire rack to cool. Yields 40 appetizers.
Have cheese and salami sliced thick and cut into squares. Cut up peppers and tomatoes. Cook rotini and drain. Pour dressing over rotini and add other ingredients. Marinate overnight, covered. The colored rotini looks good.
Mix first 5 ingredients in a large casserole dish. Bake at 325° for 1 1/2 to 2 hours. During the last few minutes, top with cheese. Serves 12.
In a large bowl, combine all vegetables except parsley. In a small bowl, combine last three ingredients and pour over vegetable mixture; mix gently to combine. Cover and refrigerate for 30 minutes. Gently stir again just before serving.
Cut tomatoes. Cook tomatoes and syrup. Add other ingredients and cook until thick. Put in unbaked pie shell and cover with top crust. Bake at 375° until crust is brown.
Beat eggs until foamy; add oil and beat gradually, beat in sugar and vanilla; add flour, cardamon, soda and salt. Stir in apples and nuts. Batter is real stiff before adding apples. Bake 1 hour at 350°. Sometimes, I also add a teaspoon of cinnamon.
Cook and stir over low heat until well mixed the cocoa, oil, water and corn syrup. Remove from heat and immediately beat in the powdered sugar. Drizzle over cake.
Melt chocolate in 1/2 cup boiling water and set aside. Beat egg whites until stiff and set aside. Cream shortening, sugar and egg yolks. Dissolve soda in buttermilk. Add flour and buttermilk alternately to creamed mixture. Add the melted chocolate and vanilla. Fold in egg whites. Bake in 3 (9-inch) cake pans (greased and floured) at 350° for 40 minutes. Cool and put Filling between layers.
Blend fruit and sugar in a blender until smooth. Stir into yogurt. Put mixture in ice cream maker and let run for 18 to 20 minutes. Remove and freeze.
Brown hamburger with butter. Add onion and tomato juice. Bring to a boil, then add baked beans, chili powder, salt and pepper. Bring to a boil again. Serves 12. (Add chili powder, salt and pepper according to taste.)
Combine yeast and whole wheat flour in a large mixing bowl. Combine 2 cups of water, butter and honey in a small saucepan and heat and stir until warm (115° to 120°) and butter is almost melted. Pour over flour mixture, add egg and grated carrots. Beat at low speed of electric mixer for 30 seconds, scraping sides of bowl constantly. Beat for 3 minutes at high speed.
Cook carrots until tender. Fry bacon in large frypan. Remove bacon and cut in small pieces. Saute onion in drippings. Drain liquid from carrot. Mix carrots, onions and bacon in baking dish. Add salt and pepper to taste. Keep in oven on warm until serving time.
Preheat oven to 375°. Place potatoes in bottom of a 10-inch baking dish sprayed with nonstick spray. Place chicken parts on top of potatoes. Scatter onion, garlic, basil, parsley and tomatoes over chicken. Bake, covered, for 45 minutes or until potatoes and chicken are done. Uncover pan, using tongs or a fork. Lift up pieces so that they are on top. Return to pan and continue baking until chicken is brown.
Mix together yams, sugar, eggs, evaporated milk, coconut, 1 stick margarine and vanilla and put in baking dish. In saucepan, heat flour, brown sugar, water, 1 stick margarine and pecans; cook until margarine and sugar are melted. Pour over top of yam mixture. Bake at 350° for 30 minutes.
Cook squash in a small amount of boiling water until tender; drain well and mash. Add salt and pepper. Combine soup, pimentos, carrots, onion, sour cream and butter, blending well.
Combine brown sugar, margarine, Karo, salt and vanilla; boil together for 5 minutes. Remove from heat; stir in baking soda. Pour over popped corn and peanuts; stir. Spread out in a large baking pan or cookie sheet with sides. Bake at 250° for 45 minutes, stirring occasionally. Pour onto waxed paper and cool. Break into clumps and store in an airtight container.
This makes 1 pie. It's not what is in the pie, it's the way you mix it that makes the pie good.
Pour oil over potato wedges and stir to coat. Place wedges in casserole dish, peel side up.
Melt chocolate in microwave, stirring often to keep from getting real hot. Blend in peanut butter until smooth. Fold in other ingredients. Drop onto waxed paper while hot. Work fast.
Melt butter in pan; pour into deep dish. In separate bowl, mix flour and sugar; add milk. Pour in dish with butter. "DO NOT MIX." Pour peaches or juice into bowl. DO NOT MIX. Bake at 350° for 50 minutes.
Slice tomatoes about 1/3-inch thick. Combine egg with water. Mix crumbs, salt, pepper and thyme together well. Dip tomato into egg and coat with crumbs. Fry.
Place sliced cucumbers and onions in quart jar. Mix together the remaining ingredients; bring to a boil. Pour over pickles; put in refrigerator for 3 days. Ready to eat.
Saute onion, pepper and garlic in oil. Add mushrooms and cook about 3 minutes. Add remaining ingredients including clam juice and heat through. Add salt and pepper to taste. Serve over linguini with Parmesan cheese.
Combine soy sauce, oil, sherry, orange peel, ginger and garlic. Remove 2 tablespoons plus 2 teaspoons marinade; cover and refrigerate. Pour remaining marinade over beef. Refrigerate 4 hours or overnight. Remove beef from marinade; discard marinade. Roast at 400° to desired doneness. Cool. Thinly slice beef; reserve. Cook rotini in boiling water 12 minutes. Drain and cool. Combine rotini, beef, broccoli, reserved marinade, dressing, soy sauce and white pepper. Mix gently, but well.
Beat egg white until stiff. Gradually add brown sugar, beating until glossy. Fold in remaining ingredients. Spoon into serving glasses. Serves 4.
Beat together the eggs, light cream, flour, melted margarine and spices. Place shredded Swiss cheese, drained shrimp and drained crabmeat in layers in unbaked pie shell. Cover with eggs and cream mixture. Bake at 375° for 40 minutes. Let stand 20 minutes before cutting and serving.
Mix cake as directed on box. Pour into greased 9 X 13 inch pan. Sprinkle rhubarb and nuts over the cake batter. Sprinkle the sugar on top. Pour whipping cream over the top. Bake at 350 degrees for 40 minutes. This is great!
Mix soup, sour cream, butter and cheese in large bowl. In a separate bowl, add onion to potatoes and mix together. Mix contents of both. Put into lightly greased 9 x 13-inch pan. Top with the melted butter and crushed cornflakes. Bake at 350° for 1 hour.
Cook chicken with onions, celery, salt and pepper. Melt butter or margarine in a pan. Add flour, 1/2 teaspoon salt and 1/4 teaspoon pepper; stir and bring to a boil. Add chicken broth and milk; cook slowly until thickened. Add torn up chicken. Line pie plate with pastry. Pour chicken mixture into pan. Add top crust. Bake at 425° for 35 minutes.
Fit pie crust into 9 inch pie plate. Fold edges under and crimp. Cook milk in a medium size heavy saucepan over medium heat, whisking constantly or for 10 minutes. Remove from heat and stir in pumpkin. Stir in 1 cup whipping cream and next four ingredients until smooth. Pour into crust. Bake at 350° on bottom oven rack for 40 minutes. Cool on a wire rack and chill for 8 hours. Cook 3 tablespoons water, corn syrup and sugar in a small saucepan over medium heat. Pour immediately over pie and quickly spread mixture with a metal spatula. Let stand 2 hours before serving. Tap hard sugar toppings with back of spoon to crack. Beat remaining whipping cream at medium speed with mixer until soft peaks form. Serve with pie.
Cook together the beans, ham bone, onions and carrots until beans start to get tender. Then add potatoes and finish cooking.
Combine sugar, water and vinegar; cook, stirring until sugar is dissolved, until a little ball forms when dropped in cool water. Pour slowly over stiffly beaten egg whites, beating while pouring, and continue until creamy. Add nuts and vanilla. Beat vigorously until candy stiffens. When nearly set, drop by teaspoonful onto waxed paper.
Cut the carrots into very thin slices. Place them in small skillet and add salt and pepper to taste. Add sugar, water and butter. Cover the pan and cook over medium heat, shaking the skillet occasionally. Cook about 8 minutes until the carrots are tender, the liquid has disappeared and the carrots are slightly glazed. Take care they do not burn. Sprinkle with parsley and serve.
In a large pan, combine all ingredients. Bring mixture to a boil; cover, reduce heat and simmer for 20 minutes. Remove lid and simmer for 10 minutes more.
Wash chicken breasts and pat dry with paper towels. Place chicken breasts in pan or dish that is about 2-inches deep. Either melt margarine and brush on chicken breasts or drizzle squeeze margarine over them. Sprinkle with minced onion (to taste) and parsley flakes. For 8 boneless chicken breasts, pour one can beef broth and one can water over chicken. Bake for 1 to 1 1/4 hours at 375°. (For 12 to 16 chcken breasts, use 2 cans beef broth and 2 cans water).
Cook sugar, cornstarch and lemon and orange juices until thickened. Salt and pepper to taste. Add butter and pour over hot sliced beets.
Place 1 tablespoon oil in frying pan on high heat. Mix ingredients together and stir-fry for approximately 10 minutes. Drain ingredients in a colander. Use a serving spoon to scoop vegetables onto the wonton wrappers. Wrap as directed on package. Fry in hot oil until golden brown. Put on paper towel to drain excess oil.
Drain beans and corn. Mix in casserole dish. In separate bowl, mix sour cream, Cheddar cheese and cream of celery soup. Pour on top of beans and corn. Crumble Ritz crackers and cover with melted margarine. Put on top of mixture. Bake, uncovered, for 40 minutes at 350°.
Melt butter in baking dish. Combine flour, sugar and milk; pour over butter. Place peaches in batter. Bake at 375° for 30 to 40 minutes. Follow each step in order.
Combine pineapple, broth, peas, mushrooms, celery, onion and soy sauce. Bring to a boil and simmer 5 minutes. Combine cornstarch and water; stir into mixture. Cook, stirring until thick. Stir in remaining ingredients. Serve over rice.
Brown ground beef and sausage and drain off fat. Cook lasagna noodles and then mix all of the ingredients together. Spread in lasagna pan and top with Cheddar cheese and Parmesan cheese. Bake at 350° for 45 minutes.
Blend shortening and vanilla. Add 4 tablespoons sugar, creaming until fluffy. Add flour and nuts gradually to shortening mixture, stirring until blended. Shape dough into rolls 1 1/2 inches long. Place on baking sheet; bake at 300° for 30 minutes. Roll puffs in powdered sugar while hot.
Mash Spam with a potato masher. When well mashed, add eggs and mash.	Add pickles, onion, celery and seasonings, stir. Now add enough mayonnaise to make spreadable.
In punch bowl, blend undiluted limeade and lemonade and pineapple and grapefruit juices. Just before serving, stir in ginger ale and ice. Unmold ice ring on top of punch.
Preheat oven to 370°. Save 1/2 cup Mozzarella and 1/2 cup pizza sauce for topping later. Mix remaining cheese, pizza sauce and other ingredients.
Boil together brown sugar, syrup or cream of tartar and 1/3 cup milk until soft ball forms when dropped in cold water. Blend Crisco with confectioners sugar and hot milk. Pour hot syrup over confectioners sugar mixture. Beat to a spreading consistency.
In 5-quart Dutch oven, combine potato slices, contents of sauce mix envelope, water, milk and chicken broth; mix well. Bring mixture to a full boil. Reduce heat; cover and simmer 15 minutes, stirring occasionally. Cut large pieces of broccoli and add to potato mixture. Simmer 5 to 7 minutes or until broccoli is crisp-tender. Gently stir in cheese until melted and well combined.
Crumble vanilla wafers. Mix the first 4 ingredients, then put in orange juice. Roll in balls and then roll in coconut. Put in refrigerator until you want to use them or you can freeze them.
Make batter as directed, except fold in 2 tablespoons grated orange rind before baking. Bake as directed.
Combine all ingredients in a blender or food processor. Process until smooth. Cover and chill. Serve over sliced fresh fruit.
Put the cream of mushroom soup in a large saucepan and gradually blend in the 3 cans of water. When all the lumps are gone and the soup is smooth, add the other 2 cans of soup and heat thoroughly, stirring often. Makes 6 to 8 servings.
Let cheese soften at room temperature. Mix all ingredients together. Form into two small rolls and roll lightly in chili powder. Chill, slice and serve on crackers.
Sift all dry ingredients. Cut in shortening (marble size). Make hole in center. Add club soda (all at once). Mix briskly. Knead 10 to 12 times. Roll 1/2-inch thick. Bake on ungreased sheet at 450° for 10 to 12 minutes. Makes 16 biscuits.
Dice Spam and cheese. Put Spam, cheese, black olives and green olives on sticks; repeat until filled. No cooking, fast, easy and fun.
Finely chop half of cantaloupe and honeydew and set aside. Puree remaining melon in batches with orange, lime juices and honey in food processor or blender. Pour into large bowl. Stir in reserved melon and champagne or wine. Cover and chill several hours. Garnish each serving with mint leaves.
Moisten stuffing mix with water. Stir in remaining ingredients and turn into a shallow baking pan. Form into a loaf and bake 50 to 60 minutes at 350°. Serves 4.
Boil breasts and save the broth. Layer pieces of chicken in bottom of casserole dish. Mix remaining ingredients and pour over chicken. Spread Pepperidge Farm stuffing mix on top of mixture and pour broth over stuffing mix. Bake at 325° until brown.
Melt butter in large saucepan. Add marshmallows and cook over low heat until well blended. Remove from heat and add Rice Krispies. Stir until Rice Krispies are well coated. Press into a well-buttered pan about 9 x 13 x 1-inch in size. Cut into pieces when cool.
Mix all together; boil, watching that it doesn't stick. When thick, pour into a baked pie shell.
Place chicken breasts in baking dish. Lay slice of Swiss cheese over each chicken breast. Combine white wine and mushroom soup and pour over chicken. Top with crushed croutons. Pour butter over all. Bake at 350° for 1 hour and 15 minutes or 1 1/2 hours or until done.
Mix brown and white sugar, beaten eggs, stick margarine, flour and milk in pan. Heat only until margarine has melted, stirring constantly. Pour warm mixture in two unbaked pie shells. Bake at 375° until brown, 35 to 40 minutes.
Melt oleo in skillet and saute onion, celery and broccoli. Combine remaining ingredients in small casserole dish and sprinkle with garlic powder to taste. Bake until melted and bubbly, stirring occasionally. Serve with corn nacho chips.
Mix all together and stir until smooth. Pour into cake pan. Bake at 350°.
Exchanges: Per 2 enchiladas = 2 vegetables, 1 bread, 1 1/2 meat and 3 fat)
Cook pasta according to package directions. When done, drain and keep warm. Melt butter in a frying pan. Add chicken and saute 5 minutes or until edges turn golden brown. Remove chicken to a warm plate.
Cover bottom of skillet with bacon grease, let it get hot. Add some flour to	make paste. Stir with fork and cook until brown. Add water and cook until thick. Add milk; stir again and cook until	thick.	Add two or three eggs; stir and cook until eggs are done. Season to taste	with salt and pepper. Serve over hot biscuits for a good breakfast!
Preheat oven to 400°. Butter 2 (8-inch) round cake pans. Place 1 tortilla in each pan. Combine cheeses. Sprinkle 2/3 cup cheese over each tortilla. Top with generous tablespoon of green onion and chilies. Repeat until there are 4 layers in each pan. Top with fifth tortilla. (Can be stacked as much as a day ahead and baked before serving.) Bake stacks, uncovered, for 20 minutes or until tops are lightly browned. Let cool 5 minutes. Invert serving platter over pan. Carefully flip and turn stackup onto platter. Repeat with second pan. Cut each stack into wedges. Garnish each platter with garden salsa and sour cream.
Wash pork chops. Lay in bottom of 9 x 12-inch pan. Mix ketchup and 1/2 cup cola; stir until blended. Pour over pork chops. Cover pork chops thoroughly with cola. Cook in oven at 350° until tender.
Mix all together well. Using a spoon in a large bowl. Pour batter into greased and floured 9 x 13 inch pan. Bake at 350° for 34 to 40 minutes.
Place apples in shallow pan. Mix oatmeal, butter, brown sugar and flour together. After ingredients are mixed well, sprinkle over apples and bake until brown. Bake at 350°.
Bring beans to a boil for 10 to 15 minutes. Put lid on beans and let set for 1 hour. Drain water. Put in fresh water and cook for about 30 to 45 minutes after they come to a boil. Put in chopped onion, bell pepper and chili powder. Cook for about 30 minutes. Brown meat in bacon drippings. Pour in beans and add garlic. Cook on low heat until beans are done. Season to taste.
Combine pudding, cake mix, chocolate chips, milk and eggs in bowl. Mix by hand until well blended, about 2 minutes. Pour into a greased and floured 12 cup tube or Bundt pan. Bake at 350° for 50 to 60 minutes or until cake springs back when lightly pressed with finger. Do not overbake. Cool 15 minutes in pan. Remove to wire rack; cool completely. Place on cake plate and dust with powdered sugar.
Brown meat in skillet with onions and green pepper until tender and well done. Drain and put into a 13 x 9 x 3-inch pan. Add soups and 1 cup cheese to meat. Cook the noodles in boiling water until done. Drain; add to the meat mixture. Top with 1/2 cup cheese. Put in a 350° oven for 30 minutes until cheese is golden brown.
Mix all ingredients. Pour into a 9 x 13-inch baking dish. Bake at 350° for about 45 minutes, or until brown on top. Freezes well.
Combine mayonnaise and yogurt in medium mixing bowl; stir until smooth. Add artichoke hearts, green chilis, 1/4 cup Parmesan cheese, garlic powder and hot sauce; stir well. Coat 1 quart baking dish with cooking spray; spoon in mixture. Bake uncovered at 350° for 25 minutes. Remove from oven. Sprinkle with remaining Parmesan cheese and broil 5 1/2 inches from heat for 1 1/2 minutes, or until lightly browned. Garnish with green chili slices, if desired. Serve with whole wheat toast points, bread sticks, unsalted crackers or melba rounds. Yields 2 3/4 cups.
Preheat oven to 350°. Mix sugar, oil and eggs. Add dry ingredients alternately with pumpkin, then add nuts and dates. Pour into greased 9 x 9 x 2-inch pan and bake for 30 minutes at 350°. Cool 5 minutes before removing from the pan to a cooling rack. Allow to cool and frost. Makes 2 2/3 dozen bars. These make a complete fall dessert. They may be topped with whipped cream instead of frosting.
Cut 10 to 12 circles of wax paper size of griddle. Preheat oven and cast-iron 8-inch or 9-inch griddle to 425°. Be very careful; griddles are always hot during this process. Dump all ingredients together and beat on High until lumps are dissolved and batter is bubbly. Put one sheet of wax paper in griddle and pour about 1/2 cup batter in. Bake 3 to 8 minutes or until spongy feeling. Do not wait for top to turn very brown. Loosen edges from paper with spatula or case knife. Turn that layer out onto plate and repeat. While the next layer is coking, spread a thin layer of icing on previously cooked layer and be ready for next one.
Soup: Combine tomatoes, cucumber, green pepper, onion and garlic in a bowl. Place 1/2 of this mixture in your electric blender. Process until smooth. Return to bowl; add oil, vinegar, salt and pepper. Chill 4 to 6 hours. Garnish with toasted bread crumbs, if desired.
Mix vinegar with oil, celery seed, salt, sugar and mustard. Boil for 3 minutes and pour over all. Can cut down on oil.
Cream butter thoroughly. Add flour, baking powder and mace mixed together. Beat well. Beat eggs separately. When yolks are thick and lemon colored, add sugar. Combine mixtures. Beat whites until stiff, then fold into other mixtures. Pour into standard loaf pan and bake at 325° for 1 hour.
Fry first 5 ingredients in oil and salt. When almost done, add beaten eggs. Fry until done. Serve hot.
In large saucepan, brown bacon; drain. Stir in onions, celery and garlic and cook until vegetables are tender. Add carrots, water, bay leaf, salt, pepper and rosemary and heat to boil. Stir in green peas and simmer, covered, for 45 minutes. Season with salt and pepper if needed. Makes 8 servings.
Drain cooked beans and add chicken soup. Season to taste. Add onion soup mix and sour cream. Cover with bread crumbs and dot with butter. Bake at 350° about 30 minutes. Serves 6.
In saucepan, add 1/2 cup water and shortenings until melted. Dissolve yeast in 1/4 cup warm water. Add to fat mixture with milk and molasses. Stir in salt and soda; beat in gradually enough flour to make soft dough. Let rise until doubled. Shape into 24 balls and put into two greased 9-inch round pans. Let rise until doubled. Brush with a little molasses. Bake at 425° about 20 minutes. Makes 2 dozen.
Pour the hot water over the gelatin and stir well to completely dissolve. Add 1 1/2 cups cold water. Shape cream cheese into balls (use 1 teaspoon for each). Roll in the chopped nuts. Place cheese balls, evenly spaced, in a 9-inch ring mold. Cover with the lightly sugared strawberries. Pour cooled strawberry gelatin over cheese balls and berries. Chill until the gelatin is set. Unmold on a large serving plate. Serves 8.
Place oil in a saucepan. Place on medium heat. Add garlic. As garlic begins to become lightly browned, add broccoli. Cook until broccoli is done.
Preheat oven to 325°. Blend all the ingredients together with an electric mixer for 5 minutes. Grease and flour 2 loaf pans. Fill each one half full with batter. Bake for approximately 40 minutes, or until a toothpick inserted in the center of the loaf comes out clean. Let cool. Serve plain, with margarine or with cream cheese. Makes 2 loaves.