HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook sugar, corn syrup, salt and water until a small amount forms a soft ball (234° to 240°) when tested in cold water. Take out 1/2 cup of this mixture and cook the rest until it forms a hard ball (250° to 265°) when tried in cold water.
Cook together Vegeburger, onion, olives, cottage cheese, hot sauce, spaghetti mix, spaghetti sauce and oil. Place one layer of cooked noodles in a baking dish, then layer the vegeburger mixture and add layer of cheese. Repeat until baking dish is full. Cover with remainder of cheese. Bake at 350° for 30 to 40 minutes.
Combine mushrooms, broth, jam juice and Tandori and simmer until mushrooms are tender. Add half and half, water and yogurt to stock and simmer for 1 minute. Add sherry and bring to a scald. Do not re-boil.
Cook first 5 ingredients until thick and clear. Put strawberries in cooked (cooled) 9-inch pie shell. Pour gelatin mixture over strawberries.
Bake chicken in covered dish at 425° for 15 minutes; drain. Combine tomatoes, cornstarch, garlic and pepper sauce. Cook, stirring constantly, until sauce is thickened. Pour sauce over chicken and cover with cheese. Bake 5 minutes, uncovered. Serves 4.
Mix all ingredients together. Put one half of the mixture into a baking pan. Place slices of cheese over this, then cover with the other half of the mixture. Bake in moderately hot oven (350°) for 1 hour.
Toast crumbs in butter beforehand in oven. Place broccoli or peas (whatever you use for vegetable) in casserole, arrange chicken on top. Combine soup, mayonnaise, juice, and curry powder; pour over chicken. Sprinkle cheese over this. Spread bread crumbs over this. Bake at 350 degrees for 25 to 30 minutes.
Combine first 5 ingredients. Mix well. Cut in shortening. Dissolve yeast in water. Add yeast mixture and buttermilk to flour mixture, mixing well. Turn dough out on a floured surface and knead until smooth and elastic (about 8 to 10 minutes). Roll dough to 1/4-inch thickness and brush with melted butter. Cut with 2-inch biscuit cutter and place 1/2-inch apart on greased baking dish. Fill with sliced ham. Top each with a second biscuit. Bake at 400° for 12 to 15 minutes. Yields about 3 dozen.
Mix all ingredients except the vegetables in a blender. Serve with the vegetables as a dip. Can also be used to top fish and baked potatoes.
Drain cans of vegetables and put into saucepan. Heat slowly. Add chicken pieces, soy sauce, onion and salt. Heat thoroughly. Remove from stove and drain.
Mix sugar, oil, water, egg whites, cinnamon, baking soda and salt in a large bowl. Sir in flour and cereal. Mix in walnuts. Drop rounded teaspoonfuls onto lightly greased baking sheets. Bake at 350° for 10 minutes or until browned. Makes 4 dozen.
In saucepan, combine melted butter, mayonnaise, lemon juice and salt, whip until smooth and cook over low heat stirring constantly until heated through. Do not let mixture boil. Pour over hearts of palms. Sprinkle almonds over top, then cheese. Bake at 425° for 10 minutes, or until brown and bubbly on top. Serves 6 to 8.
Combine sauce and spices. Place eggplant on baking sheet and brush with oil. Broil 5 minutes on each side. Mix Ricotta with parsley.
In large skillet, brown ground beef and onion. Add barbecue sauce and brown sugar. Set aside. Separate biscuits and flatten each one and place one biscuit in each greased muffin pan hole. Spoon meat mixture into cups, sprinkle each with cheese. Bake at 400° for 10 to 12 minutes or until golden brown. Serve with green salad and enjoy! Serves 2.
Grind first 3 ingredients and mix together. Pour boiling water over mixture. Drain. Pour boiling water over again. Let stand for 10 more minutes, then drain. Add vinegar, salt and sugar. Add spices to taste. Let cook for 10 minutes. Cool and pack in jars.
Bake cake according to box directions. Mix sweetened condensed milk and cream of coconut together. When cake is done, poke holes with handle of a wooden spoon (lots of holes) and pour milk mixture over cake. After cake is completely cool, cover with Cool Whip and frozen (thawed) coconut.
Crush noodles and brown in 1/4 cup of butter. Add soup mix (from Ramen noodle package) and 1/4 cup sesame seed. Let cool. Toss with cabbage, onions and almonds.
Mix well all ingredients. Fill hot dog rolls and arrange on small trays. Garnish with radish roses and sprigs of parsley.
Mix cabbage, pepper and onion in bowl. In small saucepan mix sugar, salt, celery seed, mustard seed, oil and vinegar. Place on low heat and simmer until sugar dissolves. Pour over vegetables and mix well. Sprinkle with grated carrots. Refrigerate covered. Stir before serving.
In 5 to 6-quart Dutch oven, heat oil over medium heat until hot. Add onion and celery and cook until tender (about 10 minutes).
Steep orange supplement in hot water with cinnamon stick and clove. Rum extract may be added, if desired.
Preheat oven to 350°. Combine ingredients and pour into a 1-quart baking dish. Place dish in a shallow baking pan filled 1-inch deep with water. Bake 45 minutes or until center of pudding is firm. Serve cool or warm with a dollop of low-fat vanilla yogurt. Serves 6.
Mix together. Sprinkle chopped nuts on top. Bake at 350° for 15 minutes.
Cook cubed beef in water until tender, about 20 minutes. Remove meat and add soup and noodles. Cook until noodles are done. Add remaining ingredients and the beef and put in a 9 x 13-inch baking dish. Cover with crumbs and bake 30 minutes at 375°. Serves 12.
Mix pulp, sugar, milk and syrup in large pot. Cook slowly for 1 1/2 to 2 hours to reach soft ball stage (230°). Cool to lukewarm. Stir often. Add butter; beat well. When it begins to thicken, stir in 1 cup chopped nuts. Spread into a buttered 8 1/2 x 13-inch pan.
Mix together and pour in 2 round cake pans. Bake at 350° for 30 minutes. Let cool!
In medium skillet, melt butter; add stuffing mix and celery. Cook, stirring often, for 5 minutes or until golden brown. Add 3/4 cup water. Place 1 cup in bottom of a 9 x 12-inch baking dish. Distribute uncooked, thawed broccoli over stuffing mix and cover with chicken pieces. In medium bowl, combine chicken soup and mayonnaise. Spread over chicken and top with reserved cup of browned stuffing mix. Bake at 350° for 30 to 40 minutes, until bubbly. Can be made day before.
Cream the shortening and sugar. Add the egg. Add measured 3 cups firmly packed flour, plus dry ingredients, alternately with milk. Add caraway seed and raisins. Pour into tube pan. Sprinkle sugar over top and bake at 350° for 1 hour and 5 or 10 minutes. Rub butter over the top of bread as soon as you remove from the oven.
Arrange potatoes overlapping in a shallow buttered ovenproof dish. Pour on fruit juices. Sprinkle with sugar, salt and pepper. Dot with butter. Bake at 400° for 30 minutes.
Bring rice to boil. Add ham and peas. Cover and cook according to rice directions. Add tomato. Makes a great one-dish dinner in a hurry.
Stir together in a large bowl. Layer over tortillas in casserole dish. Top with 1/2 cup shredded Monterey Jack cheese and 1/2 cup shredded Colby cheese. Bake at 350° for 35 to 40 minutes.
Place pie filling in bottom of a 9 x 13-inch baking dish. Mix margarine with cake mix until crumbly. May need to add more margarine. Add 1 cup chopped nuts, if desired. Bake 30 to 45 minutes at 350° or until golden brown. Serve warm with vanilla ice cream. Very quick, easy and inexpensive and delicious.
Have butcher cut through the bones in 1 1/2 inch parts. Combine next 4 ingredients; mix well and let stand for 30 minutes, then add cornstarch. Cook 2/3 of the mixture in a pan until thickened. Add cornstarch and set aside. Heat 2 to 3 inches of oil until very hot (360°). Drain spareribs; add to oil, 1/4 at a time, cooking 3 to 4 minutes, until very brown. Cook all the meat, keeping the temperature at 360°. Drain well, then drop into prepared sauce. Mix and chill. Serve at room temperature.
Fill pie plate 2/3 full with sliced, peeled apples. Spread 1 tablespoon of sugar and cinnamon over apples. Combine flour, 3/4 cup sugar, margarine and egg. Spread over apples. Bake 45 minutes at 350°.
Mix together, form into a roll and chill. Slice and bake until done at 350°.
In a large bowl, mash enough berries to equal 3 cups. In a saucepan, combine the sugar and cornstarch. Stir in mashed berries and water, mix well. Bring to a boil over medium heat, stirring constantly, cook and stir for 2 minutes. Remove from heat, add food coloring if desired. Pour into a large bowl. Fold in remaining berries, pile into shell. Chill for 2 to 3 hours. In a small mixing bowl, whip cream until soft peaks form. Sprinkle pudding mix over cream and beat until stiff. Pipe around edge of pie or dollop on each slice.
Mix mustard, soy sauce, whipping cream, thyme, ginger and black pepper. Marinate steaks in the mixture at least 24 hours and then grill.
Mix together first four ingredients. Combine remaining ingredients, pour over vegetables and put in refrigerator overnight.
Cook rice according to package directions. Heat oil in saute pan over medium heat. Add garlic, onion and green pepper and cook until clear. Stir into beans then mix with rice. Stir milk into Ricotta cheese. Blend in 3 cups Cheddar cheese. Layer in casserole beans, cheese, ending with beans. Add pepper or hot sauce if desired. Bake for 30 minutes at 350°. Just before serving sprinkle with remaining cheese. Allow cheese to melt. Serves 6.
Cut a 1/2-inch slice off top of Gouda cheese. Remove red wrapping. Carefully scoop out cheese, leaving 1/4-inch shell intact; set shell aside. Grate remaining cheese.
Beat the eggs, and add potatoes. Combine flour, baking powder, and salt; stir into potato mixture.
Grease mini muffin pans. Preheat oven to 350 degrees. Combine apples, carrot and sugar and set aside. In a separate bowl, combine remaining dry ingredients. To dry mixture, add egg, vanilla, and oil and mix well. Stir in apple mixture. Add coconut, raisins, and pecans. Fill muffin cups 3/4 full with batter. Top each muffin cup with 1 teaspoon of topping. Bake at 350 degrees for 20 minutes. Let muffins cool completely and then drizzle with glaze.
Beat butter at medium speed with an electric mixer until creamy. Stir in honey and cinnamon. Cover and refrigerate. Yield: 1 cup.
Brown chicken in a large skillet on both sides. Remove chicken. In reserved oil, saute onion, green peppers and garlic (if cloves are used).
Pour boiling water over all-bran. Set aside. Mix the other dry ingredients. Add eggs, butter and buttermilk. Beat until well mixed. Add the hot cereal. Bake the number of muffins needed at 400° for 20 minutes. Place the remaining batter in an airtight container and keep in the refrigerator. Batter will keep for 6 weeks.
Dissolve jello in hot water. Add sugar, lemon juice and pineapple syrup. Add other ingredients. Chill until firm.
Cream shortening and sugar. Beat in eggs. Sift together dry ingredients. Add to creamed mixture alternately with applesauce, beating each time. Stir in raisins, fruit and pecans. Bake in greased and floured 10-inch tube pan at 350° for 1 hour. Test with toothpick. Cool in pan.
Fry hamburger, onions and peppers until meat is brown. Add the remaining ingredients and bake until bubbly at 375°.
Wash and slice cucumbers. Soak for 2 hours in a solution of 1 part salt to 12 parts water. Drain. Add sliced onions.
Smoothly mix mayonnaise, yogurt, sugar, salt, celery seed, mustard and pepper. Lightly mix cabbage, apples and parsley in a large bowl. Fold in the dressing until well combined. Chill 1 hour or longer to blend flavors. Serve in a bowl lined with romaine lettuce.
Bring beans with liquid to a boil in saucepan. Drain liquid and immediately pour Hidden Valley salad dressing over beans. Serve hot. Can be served next day as cold salad. Top with sliced almonds, water chestnuts or canned French fried onions.
Brown sausage; drain. Combine ingredients in a large bowl; stir gently to mix. Spoon into a 3-quart casserole. Cover and bake in a 325° oven for 2 hours. Yield: 10 to 12 servings.
Combine all ingredients in large pan. Cook, uncovered, in oven for 2 hours at 350°. Seal in jars or just store in refrigerator.
Work in enough plain flour to make a stiff dough. Cream butter, sugar and eggs. Dissolve soda in milk. Add alternating with flour. Chill until dough is stiff. Roll out and cut. Bake at 350° for 10 to 12 minutes. This is an old-fashioned tea cake. Over 100 years old.
Tenderize steak; cut into thin 1-inch strips. Shake with flour, salt and pepper in bag. Brown in 1/4 cup butter in saucepan. Saute onions, celery, mushrooms and garlic in 1/4 cup butter in skillet. Add to steak. Add sour cream, soup, wine, catsup, vinegar, Worcestershire sauce, Tabasco sauce, dry mustard, thyme and bay leaf; mix well. Simmer for 30 minutes. Remove bay leaf. Serve over rice or Chinese noodles. Yield: 6 servings.
Mix all ingredients and pour into unbaked pie shell. Sprinkle nutmeg on top. Bake 30 to 35 minutes at 350° until slightly firm.
Put rice in bottom of large, flat, greased casserole dish. Place chicken breasts on rice. Combine cream soups and water. Pour over chicken. Sprinkle dry soup mix over top. Cover. Bake at 350° for 2 1/2 to 3 hours. Serves 6.
Steam squash and onion together. Mash squash and add butter. Mix all other ingredients with squash. Put in casserole and bake for 1 hour at 325°. After 35 to 40 minutes, sprinkle grated cheese on top.
Heat oven to 375°. Brown beef and onion, then drain. Stir in spaghetti sauce and tomato sauce. Stir until bubbly. Combine shredded cheese and sour cream. Pour hot beef mixture in a 9 x 13-inch pan. Spoon cheese and cream mixture over meat. Roll crescent dough into rectangles and place them on cheese mixture. Mix Parmesan cheese and melted butter together and crumble over crescent rolls. Bake at 375° for 18 to 25 minutes.
Heat oven to 350°. Mix together cheese, dressing, sauerkraut and meat. Spoon into a 10 x 6-inch baking dish. Sprinkle with caraway seed. Bake 20 minutes. Serve with crisp rye crackers or cocktail rye bread. Makes 3 cups.
Mix well and store in airtight container. Just heat water and add 2 tablespoons mix. Top with marshmallows, if desired.
Place apples and sugar in mixing bowl and mix. Let stand 30 minutes (will form own juice). Add eggs and oil; blend. Mix flour, cinnamon, soda and salt. Stir in. Add vanilla and nuts. Pour in greased and floured 9 x 13-inch pan. Bake at 350° for 45 to 50 minutes or until cakes tests done. This cake may be frozen and improves with age. May also be made into cupcakes.
In a large, heavy pot, heat oil. Gradually add flour, stirring constantly over low heat until roux is medium brown. Add okra, onion and celery. Cook until okra is no longer stringy. Add green onions, garlic, parsley, thyme, marjoram, basil, tomatoes with juice, ham and chicken. Slowly stir chicken stock into gumbo. Cook sausage; drain and add to gumbo. Simmer for 1 1/2 hours, stirring occasionally. Add remaining seasonings. Add shrimp during last 5 to 10 minutes. Serve over rice. Serves 8.
Combine first 7 ingredients. Combine eggs, buttermilk and oil, then add to dry ingredients. Stir until batter is smooth. Spoon batter into well-greased cornstick pans, filling half full. Bake at 450° for 12 to 15 minutes. Yields 3 dozen.
In a small saucepan mix 1/4 cup sugar, cornstarch and salt. Stir in water, stirring over medium heat. Bring to a boil and boil for 1 to 2 minutes, or until thick and clear.	Cool completely.
Mix all ingredients. Pour into square or round baking dish or 4 separate bowls. Refrigerate until firm and chilled (at least one hour). Crust can be used if desired.
Cook macaroni; drain well. Mix with cheese, milk, onion, salt, pepper and paprika. Grease a casserole dish. Put all in a dish and bake at 350° for 40 to 45 minutes.
Cream butter and sugar. Add eggs, one at a time. Mix flour, baking powder, salt and cocoa. Add to butter and sugar mix. Stir in vanilla and pecans. Spoon batter into greased and floured 13 x 9-inch pan. Bake for 18 minutes at 325°. Remove cake; cover top with marshmallows. Put back in until soft, 2 to 3 minutes. Spread marshmallows and frost immediately.
Put pudding mixes and enough milk to make each (6 cups) in shaker or mixer and shake or mix until mixes are the consistency of pudding. Break up the Oreo cookies into 9 x 12-inch cake pan. Pour pudding over the Oreo cookies and then spoon the Cool Whip over the pudding. Enjoy.
Mix melted oleo and sugar with a fork until sugar is fully soaked. Add milk and eggs. Then beat while slowly adding flour. When mixed well, place on cookie sheet by spoonfuls and bake at 400° for about 10 minutes or until golden.
Drain pineapple. Beat eggs. Add eggs to sugar and blend until of a thick consistency. Add flour to egg and sugar mixture a little at a time, blending each time until flour is covered. Add nuts and pineapple. Grease a loaf pan and fill with mixture. Bake at 350° for 20 to 25 minutes.
Fold cocoa and sugar together. Add all other ingredients. Pour into an unbaked pie shell. Bake in a preheated oven at 350° for 40 to 45 minutes.
Mix sugar and flour in bowl. Break eggs into this. Mix gently with fork. Add melted margarine and mix gently. Add milk and vanilla and pour into unbaked pie shell. Bake 50 minutes at 350°.
Combine all ingredients, except shrimp and oil, for frying. Beat well. Place in refrigerator for 30 minutes. Dry shrimp thoroughly on paper towels and dip in batter. Fry in hot oil at 375° until golden brown; drain on paper towels or drain in fish drainer.
Heat fruit in saucepan. Melt margarine in baking dish. Combine flour, sugar and milk. Pour into baking dish in center of melted margarine. Pour drained fruit in center of mixture. Do not stir. Batter will rise to make a crust. Bake in a 350° oven until golden brown.
Add Jello to hot water and stir until dissolved. Add orange juice, oranges and pineapple. Mix thoroughly and pour into 9 x 12-dish. Chill until congealed.
Combine first four ingredients in saucepan. Heat to boiling over medium heat. Continue cooking, stirring frequently, to 236° (soft ball stage). Remove from heat. Add butter and extract. Cool to lukewarm. Beat until mixture holds its shape and then add Marshmallow Creme and fruit. Beat until thick and then spread quickly in lightly buttered pan. When firm, mark into squares. Makes about 1 1/2 pounds.
Beat egg in saucepan. Add flour and dry mustard. Also add the salt. Beat together. Take the vinegar and water and fill the measuring cup (1 cup) with sugar, together, all in the same cup until it overflows. Add this to the egg mixture and cook unit it boils up good once. Good on cabbage, slaw, banana salad, as dip for chicken fingers, etc.
Mix together all ingredients, except chow mein noodles and pour into buttered casserole dish. Top with can of chow mein noodles (large can). Bake at 350° for 25 minutes.
Cream together eggs and 1 1/2 cups sugar well. Add flour, baking powder and oil. Mix thoroughly. Add juice of 1 orange and vanilla. Pare, core and slice 4 apples. Mix with cinnamon and 1 tablespoon sugar. Pour egg batter into round (9-inch) cake pan and spread half of apple mixture over batter. Spread rest of batter over apple mixture and bake cake at 325° for 1 1/2 hours.
Reserve 1/2 cup noodles. Drain and chunk tuna and combine with remaining ingredients in a 1 1/2-quart casserole. Bake at 350° for 30 minutes. Stir and top with reserved noodles. Bake 5 minutes more. Serve with soy sauce. Serves 4.
In a large bowl, combine the first 5 ingredients; mix well. Place in unbaked pie shell at 350° for 30 to 35 minutes, until set. Do not overbake! Let cool. Top pie with sliced bananas and whipped cream over the bananas.
Puree in blender peppers, onions and vinegar. Strain through cheese cloth. Add enough water to make 1 1/2 cups juice. Cook in a large kettle 10 minutes. Remove from heat. Add 1 package pectin; boil for 1 minute. Add 2 drops of green food coloring. Pour into jars and seal.
Flatten biscuits, place in greased muffin tin; set aside. Brown beef; drain. In small bowl, mix ketchup, brown sugar, vinegar and chili powder; stir until smooth. Add to meat; mix well. Put 1/4 cup in each muffin tin. Sprinkle with cheese. Bake at 375° for 18 to 20 minutes or until golden brown. Cool for 5 minutes before serving.
Empty boxes of pudding into mixing bowl. Add undrained pineapple; stir well. Add marshmallows. Fold in Cool Whip. Mix well. Pour into a 9 x 13-inch cake pan. Sprinkle with chopped nuts. Refrigerate at least 4 hours.
Saute onion in margarine. Add broccoli, mushroom soup, nacho soup and rice. Put into casserole and bake 30 minutes at 325°.
Mix first 3 ingredients. Let stand 2 or 3 days. This is your starter. The night before add flour and milk. Next morning take out starter (1/3 to 1/2 cup). Keep in refrigerator for next batch. Then add remaining ingredients. Can be used for pancakes or waffles.
Combine all frozen juices, pineapple juice, cranberry juice and water. Chill until ready to serve. Pour juice mixture into punch bowl. Add ginger ale and club soda. Yield: 7 quarts.
Cook all the spices except the almonds in a small saucepan in water to a boil. Add brown sugar to enough water to cover in a large 8-quart pot. Add the water-spice mixture to brown sugar-water mixture, then add wine, gin and grain alcohol. Bring to a boil (briefly) after each addition. Add the almonds and burn off some of the alcohol covering the pot to stifle the flame.
Combine flour and next 4 ingredients in a bowl; stir well. Add blueberries; toss well. Combine buttermilk and melted margarine; add to dry ingredients, stirring just until dry ingredients are moistened. Drop dough by heaping tablespoonfuls onto a baking sheet coated with cooking spray. Sprinkle 1 tablespoon sugar evenly over biscuits. Bake at 450°for 11 minutes, or until golden.
Mix soup mix with water. Add vegetables to browned meat strips. Stir-fry. Add soy sauce and soup mixture and cook until thickened, but vegetables are still crisp. Pour over cooked rice. Serve.
Mix all together. Pour into 9 x 13-inch pan. Bake 30 to 40 minutes at 350°.
Mix all ingredients except corn flakes. Sprinkle on top and bake, uncovered, 1 hour in a 9 x 13-inch greased casserole at 350°.
Boil the legs/ribs/tail in a large pot (8 liters or 2 gallons: see note) in the 4 liters of water with the split peas for at least one hour, until the meat is tender. If a fresh sausage is used, boil it for the last half hour with the other ingredients. Stir occasionally. Take out all the meat. Cut the meat from the bones and add to the soup. Cut the sausage in slices, but add it only at the end. Add all other ingredients and boil 20 to 30 minutes over a low heat. Stir occasionally. Add the sausage and pepper to taste. The soup should be very substantial. Serve in soup bowls, accompanied with slices of rye bread (black bread) with bacon. The taste of the soup improves when the soup is made two days in advance. When reheating (in a smaller portion as desired) stir continuously or reheat in microwave.
In a 10-inch skillet, cook sausage and onion about 10 minutes or until done. Drain off excess fat. Add refried beans; stir until hot, about 5 minutes. Soften the tortillas in a microwave or on a hot grill. Spread each tortilla with 1/4 cup bean and sausage mixture. Divide cheese evenly over all tortillas, about 1 rounded tablespoonful each. Roll tortillas and place them in a 9 x 13-inch pan. Sprinkle with water and cover with foil. Place in 250° oven until serving. Makes 12 servings.
Cream butter and sugar with which the spices have been mixed. Add egg, milk, bread, raisins, nuts and soda, dissolved in a little water. Bake in a slow oven (350°) for 1 1/2 hours. Serves 8. Serve with caramel sauce.
Heat oven to 350°. In large mixer bowl, cream butter and sugar until light and fluffy. Add eggs and vanilla; beat well. Combine flour, cocoa, baking soda and salt. Gradually blend into creamed mixture. Stir in chocolate chips and nuts. Drop by teaspoonfuls onto ungreased cookie sheet. Bake 8 to 9 minutes at 350°. Do not overbake; cookies will be soft. They will puff while baking and flatten while cooling. Cool sightly; remove from cookie sheet onto wire rack. Cool completely. Makes about 4 1/2 dozen.