HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine sugar, corn syrup and water in a 3-quart saucepan. Cook, stirring constantly, until sugar dissolves and mixture boils. Add butter; cook without stirring until mixture reaches soft crack stage (280°). Stir and cook to hard-crack stage (305°); remove from heat. Stir in peanut butter and baking soda.
Follow these directions for any size roast. Preheat oven to 375°. Rub meat with oil. Place fat side up in a shallow roasting pan. Do not cover; do not add water. Put roast in oven and bake for one hour. Turn off heat, but do not open door at any time until ready to serve. Regardless of the length of time the meat has been in the oven, 30 to 40 minutes before serving turn on oven again to 375°. Bake for 30 to 40 minutes.	Now open oven door. The meat will be brown and crisp on the outside and pink all the way through, juicy and a medium rare.
Beat egg well. Add sugar and blend. Add oil slowly. Sift dry ingredients together and add to egg mixture. Add nuts, carrots, coconut and pineapple. Bake at 350° for 1 hour and 15 minutes.
Combine shortening and chocolate in top of a double boiler; bring water to a boil. Reduce heat to low; cook until chocolate melts. Add sugar, stirring well. Add eggs and vanilla; stir well. Stir in flour and salt and mix thoroughly. Remove chocolate mixture from heat and stir in pecans. Spread batter into a well-greased 13 x 9 x 2-inch pan. Bake at 400° for 20 minutes. Cool; cut into squares. Serve with fudge sauce and whipped topping. Makes about 3 dozen.
All ingredients need to be diced. Mix together. Set overnight in refrigerator. Bake 1 hour at 350°.
Beat together garlic, salt, and basil (if desired). Cut tomatoes into 12 even slices about 1/2 in. thick. Spread 6 slices with about 2 T. of softened cream cheese then top with remaining slices to make 6 sandwiches. Dip each in flour then egg mixture and finally in crumbs. Fry on both sides over medium heat in mixture of butter and olive oil until brown. Garnish with parsley if desired.
Cream butter and sugar. Add flour, cream of tartar, baking soda and salt. Add corn flakes and nuts. Roll into balls and bake at 350° for 10 to 15 minutes.
Preheat oven to 325°. In small bowl, combine flour, soda and salt; set aside. In a small pan, melt butter, sugar and water; bring just to a boil and remove. Add 1 cup chocolate chips and vanilla. Stir until melted. Transfer to large mixing bowl and add eggs; gradually mix in flour. Stir in remaining cup of chocolate chips. Spread in 9-inch square pan. Bake at 325° for 30 to 35 minutes.
Preheat oven to 350°. Coarsely chop broccoli and ham. Mix together all ingredients, except the crescent rolls. Arrange the crescent rolls sort of in a sunflower fashion on pizza pan. Place the ham mixture in a ring on the crescent rolls. Pull the ends up around the ham mixture. Bake for 25 to 30 minutes.
Combine bread crumbs and Parmesan cheese. Beat egg and combine with milk. Dip chicken in flour, then into beaten egg, then coat with bread crumbs and Parmesan cheese. Quickly saute slices in margarine. Remove chicken breasts and place on oven broiler. Top each piece with a slice of Mozzarella cheese. Broil until cheese begins to bubble. Pour heated sauce on each serving.
Fry bacon until crisp; remove and save for topping. Add onion and potatoes. Saute, stirring often, until onions are golden. Stir in seasonings, tomatoes and water. Cover. Simmer on low heat about 25 minutes. Add fish and continue to cook for 20 minutes more or until fish is tender. Ladle into bowls and top with bacon bits. Serve with crackers or cornbread muffins.
Cream together shortening, sugar and eggs. Stir in the remaining ingredients. Chill dough and bake at 425° for 5 to 7 minutes.
Brown onion, peppers, garlic and ground beef together. Drain off excess fat. While meat is cooking, soak 1 cup corn meal in 3 cups cold milk. Add salt, corn, tomatoes, olives and chili powder to meat mixture. Cook slowly. Add mixed corn meal/milk mixture to meat and vegetables. Mix thoroughly. Remove from stove, pour into large casserole or rectangle Pyrex pan. Bake for about 45 minutes. Add 2 cups grated cheese and bake additional 10 to 15 minutes. Serves 12.
Chop or cut the bacon into 1/2 inch pieces and saute with the onion. Put the diced potatoes in water to cover and boil until done, 15-20 minutes. Add the bacon mixture to the undrained potatoes. Add the evaporated milk and the corn. Make a roux of the flour and water and add it to the soup to thicken. Sprinkle with parsley and serve.
Cook macaroni until done. Drain and set aside to cool. Chop pepper, celery and crab meat. Mix all ingredients. Refrigerate for 2 hours before serving.
Combine soup and water. Blend well. Reserve 1/2 cup chow mein noodles for top of casserole. Add remaining noodles to soup mixture, along with chicken, celery, cashews and onion. Toss lightly. Spoon into greased casserole pan. Sprinkle with noodles. Bake 20 to 25 minutes at 375°. Garnish with orange sections.
Arrange cheese slices to cover bottom of 9 x 9-inch buttered pan. Beat eggs, milk, salt, and pepper. Add chopped bacon, then pour over cheese. Bake uncovered at 350° for 40 minutes or until done. Let stand for 5 minutes before cutting. May add or use diced ham, sausage, 1/4 cup green pepper, mushrooms or chopped onion. Double recipe for 9 x 13-inch pan.
Prepare instant potatoes for 12, following package instructions. While hot, stir in dip and cream cheese. Stir to mix and put into a 13 x 9-inch baking dish. Sprinkle with paprika and dot with butter. Bake about 30 minutes at 350° uncovered. Can be kept refrigerated for several days without baking, but do not freeze. (Grated cheese can also be sprinkled on top.) Yummy!
Mix milk and both boxes of pudding for 2 minutes. Add Cool Whip and mix until blended. Layer pudding, wafers and bananas alternately.
Combine first 5 ingredients in a 2-quart casserole. Drain liquid from corn and beans. Mix soup and sour cream together, then add to casserole. Mix well. Melt 1/2 cup margarine and add crackers. Spread over top of casserole! Bake at 350° for 45 minutes.
Beat eggs until light and fluffy. Add milk, sugar, vanilla and salt. Beat well. Add flour, baking powder and soda; mix well.
Remove yolk from egg; discard. Chop egg whites and combine with pickle relish and green onions. Set aside.
In 11 x 7-inch Pyrex dish, melt margarine. Set aside. In small bowl, combine sugar, milk and flour. Pour into melted margarine. Do not stir. Pour peach pie filling over this. Do not stir. Bake at 350° until brown and bubbly.
Dissolve jello in hot water and chill until slightly jelled. Mix in sherbet thoroughly. Add oranges and pineapple and mix well. Chill until firm.
Heat corn and milk. Gradually stir in egg. Add 1 cup crumbs, onion, pepper, and seasonings. Mix well. Pour into greased 2 quart casserole. Melt margarine and mix in remaining 1/2 cup crumbs. Sprinkle over corn. Bake at 350 degrees for 20 minutes.
Sift together flour and salt. Cut in shortening. Add water, 1 tablespoon at a time. Roll out on floured pastry sheet. Put in pie pan, punch holes in bottom and sides. Flute edges. Bake at 350° for 10 to 12 minutes.
Mix all ingredients. Cut muffins in half. Spread on halved muffins. Place on cookie sheet and freeze until semi-frozen. Remove from freezer and cut each into quarters. Place in bag and freeze until needed. When ready to use, place on cookie sheet and bake at 350° until mixture bubbles.
Cook and brown together sausage and beef. Drain. Add rest of ingredients and stir well over low heat until cheese melts. Spread on bread and freeze on a cookie sheet. Store in Baggies.
Grind all vegetables together. To this mixture add sugar, vinegar and salt. Boil 15 minutes. Put in hot jars and seal.
Saute onion in a large saucepan until soft. Add soup, sour cream and chilies. Heat until just warm. Oil a 9 x 13-inch pan. Place 2 tablespoons of soup mixture on tortilla, approximately 1 tablespoon of Jack cheese and 1 tablespoon of chicken and roll up. Repeat until all are rolled up in pan. Pour remaining soup mixture over and rest of grated cheese on top. Bake 20 to 30 minutes at 350° until hot and bubbly. Serves 8.
Scoop out holes approximately an inch deep of each onion. Discard pulp. Put a pat of butter in scooped out sections, then put 1 to 1 1/2 teaspoon crushed bouillon in each hole. Top with another dot of butter. Put onions in shallow baking dish filled with a slight amount of water. Bake approximately 45 minutes to 1 hour or until onions are done. Delicious!
Mix all together with only 1/2 cup of chopped pecans. Form into ball, then roll ball in remaining 1/2 cup of pecans (finely chopped). Put in middle of plate and place crackers around.
Mix all ingredients in bowl and put in greased 9 x 13-inch pan. May be topped with Parmesan cheese, bread crumbs or potato chips, crushed. Bake at 350° for 1 1/2 hours.
Combine oats and milk; let stand 30 minutes. Sift flour with baking powder and salt into oatmeal mixture. Make well in center of dry ingredients and pour in oat mixture all at once. Stir in until moist. Fill cups 2/3 full. Bake at 400° until golden brown for 15 to 20 minutes.
Mix all well. Bake, uncovered, for 30 minutes in a 350° oven. Serve with Doritos. This recipe is from my friend, Vicki Pennell.
First they grow. Then they put them in the store. They you buy them. Then you take them home in a basket. Then you wash them. Then you put sugar on them and eat them.
Layer each: ham, Swiss cheese and bacon in pie crust. Blend eggs and whipping cream in blender. Pour on top of layers. Dot with butter. Bake 45 to 55 minutes at 325°. (Also great for dinner with a salad and bread!)
Mix together well. Put in a loaf pan. Freeze and slice to serve. Makes 10 or so servings.
Put ingredients in large mixing bowl; blend. Beat at medium speed of electric mixer for 2 minutes. Pour in greased 10-inch tube pan. Bake at 350° for 50 minutes. Cool in pan for 15 minutes.
Boil flounder until flaky (approximately 15 minutes). Pick over crab meat and remove all shell. Combine and mix all ingredients, except buttered crumbs. Place in shallow baking dish (9 x 13-inches). Top with buttered crumbs. Bake at 350° for 25 minutes. Serves 6.
Mix dry yeast and water. Mix potatoes, butter and eggs, salt and sugar and blend into flour. Add yeast water. Mix well and put into greased bowl. Cover with a damp cloth and place in refrigerator overnight.
Peel and cook carrots until tender. Make ridge on top. Scoop out center. Place centers in bowl and mash smooth. Add grated cheese, sugar, salt, Worcestershire sauce and enough mayonnaise to make a paste. Fill ridge in carrot. Place in baking dish. Grate butter toast over carrots. Bake in hot oven just long enough to brown.
Mix all ingredients together with eggs and salad oil. Then add vanilla, apples and nuts. Bake at 350° for 1 hour and 30 minutes in tube cake pan or three 8 inch layer pans.
Flake tuna and crumble crackers in plastic bag or between two sheets of waxed papers. Mix soup and milk together. Fold in tuna and crackers. Then fold in well beaten eggs. Bake in square 8 x 8 x 2-inch greased pan at 350° for one hour. Test with knife. If it comes out clean, it is done!
Mix all the ingredients together except the linguini. Combine the linguini with the sauce mix until they are mixed thoroughly.
Cook yolks, sugar, lemon juice, rind and salt in top of double boiler over simmering water . Stir constantly until consistency of thick custard. Soak gelatin in cold water until dissolved. Stir into hot custard. Cool mixture. Place egg whites in bowl and set in another bowl of very warm (not boiling) water. Beat until stiff, not dry. Gradually beat in 1 cup sugar. Fold completely cooled custard into egg whites. Pile into a dome shape. Chill. Serve with a dollop of whipped cream.
Cream shortening, sugar, egg and vanilla flavor until light and fluffy. Sift dry ingredients. Stir into cream mix and blend well. Add chocolate pieces and nuts. Drop by teaspoon 2 inches apart on greased cookie sheet. Bake at 375° for 10 to 12 minutes. Remove from pan immediately.
Heat chocolate, milk and butter together in top of double boiler until chocolate is melted. Mix egg yolks and sugar together and add a small amount of hot mixture. Return to double boiler and cook for 3 minutes. Add crumbs and almonds. Fold in egg whites. Cover double boiler. Steam for 30 minutes. Serve hot with lemon sauce or whipped cream.
Mix all ingredients together by hand. Form into neat balls. Bake 20 minutes at 350°.
In a 2-quart glass bowl combine all ingredients. Heat, covered with wax paper, 11 to 13 minutes until pudding is thickened, stirring 3 times. Chill before serving. Approximate cooking time is 13 minutes. Yields 6 servings.
Mix cream cheese, margarine and powdered sugar together until smooth. Mix pudding into milk until thick. Add to cream cheese mixture. Fold in Cool Whip.
Thaw frozen juices. Pour into punch bowl; add pop and mix. You may add water, if desired. It makes the punch a little less tangy.
Peel, cube potatoes and cook until done. Let cool. Cook eggs until done. After cooking potatoes and eggs, add chopped celery, onions, dill pickles. Mix ingredients with mayonnaise just enough to coat all ingredients. Add one tablespoon mustard to give added flavor.
Slice potatoes and onions thin. Put in 2-quart casserole dish in three layers. Pour soup over the layered vegetables; season with salt and pepper. Go light on salt as mushroom soup has salt. Top with layer of uncooked ground beef; cover with foil. Cook until vegetables are tender.
Mix each group and layer ingredients in an 8 x 8-inch or 9 x 9-inch pan.
Cream sugar, shortening, molasses and egg. Mix dry ingredients together and add with coffee to creamed mixture. Drop on greased cookie sheet and bake in 350° oven for 10 to 12 minutes.
Place chicken breasts in microwaveable dish. Sprinkle with garlic salt and soy sauce. Add bell pepper, onion and tomatoes. Cook until chicken is thoroughly done, about 5 to 7 minutes on High. Serve with cooked white rice. Serves 4.
Brown beef and onions. Drain. Mix all other ingredients and add to beef and onions. Bake at 350° for 30 minutes.
In a food processor chop beef fine. Place in bowl. Blend in processor, cream cheese. Put 1-1/2 tbsp. beef in and mix again. Add salt and worcestershire sauce and blend in bowl. Mix cream cheese mixture with onions by using spoon. Put 1/2 of beef in bowl small enough to cover bottom and a little up the sides. Place beef then cream cheese mixture on top. Put the rest of beef on top of mixture and cover with foil. Chill 6 hours or overnight. Very good with Town House crackers.
Cream butter, sugar and add eggs, one at a time. Combine flour and baking powder. Add alternately with milk. Divide batter. To one part, add spices and raisins; to other part, add nuts. Bake at 325° for 25 or 30 minutes.
Thoroughly blend crumbs, margarine, and 1/3 cup sugar. Press firmly against bottom and sides of spring-form pan. Beat cream cheese until fluffy. Gradually add remaining 1 cup of sugar and vanilla. Beat in eggs, one at a time. Blend in sour cream. Spread in prepared pan. Bake at 350° for 60 to 70 minutes or until firm. Turn off oven, leaving door slightly ajar. Allow cheesecake to remain in oven for 1 hour. Cool in pan. Chill for 4 hours or overnight. Remove side of pan. Top with pie filling.
Mix all ingredients and marinate sliced meat for 12 to 24 hours. Cooks very	quickly on grill. Great for feeding a large group. Wonderful left over!
Grease casserole dish with margarine or butter. In a bowl mix sour cream, cream of chicken soup, onion and 1/2 cheese. Cook your broccoli according to the directions on the package. Add broccoli to the mixture in the bowl, add pepper. Pour the mixture in casserole dish. Sprinkle other 1/2 cheese on top. Melt butter or margarine in a saucepan. Mix the stuffing with the butter. Pour stuffing over mixture in dish and spread. Cook, covered, in a 350° oven for about 30 to 40 minutes.
Steam broccoli and put in bottom of baking dish. Brown boneless, skinless chicken breasts in butter and onion about 20 minutes to partially cook them. Place on top of broccoli. Top with shredded cheese.
Crust: Set aside 1 cup of cake mix. Mix remainder with 1/2 cup melted butter or oleo and 1 egg. Press into 9 x 13-inch pan.
Lay chicken in pan. Lay 1 to 2 slices of ham and cheese on each piece of chicken. In separate bowl, mix soup with water. If using mushrooms, lay on top of cheese. Pour soup over chicken. Sprinkle croutons on top. Bake in a 350° oven for 30 to 45 minutes. Serve over rice or side dish of rice.
Cook noodles. Drain and set aside. Cut cabbage up into chunks. Fry in large saucepan with oil or butter. Stir and cook until cabbage is tender and browned. Add noodles and mix well. Heat and serve.
Sift flour, cream of tartar, cinnamon and salt together. Cream butter and brown sugar thoroughly. Add 2 eggs and 1 egg yolk (reserve 1 egg white), beating until light. Gradually add flour mixture, beating thoroughly.
Place two quarts of water in a pot. Add chicken, celery, carrots, onions, leek, salt, pepper and small bunch of dill. Let cook on medium until chicken is tender.
Mix sugar, eggs, flour, milk, butter and vanilla. Beat and mix well. Pour over coconut that has been put in pie crust. Bake at 325° to 350° until lightly brown and set.
Preheat oven to 425°. Grease 2 baking sheets with spray. Combine potatoes, vegetable oil, pepper and rosemary. Place on sheets. Bake 20 to 25 minutes until brown. Add salt, if desired.
Drain carrots and spread in bottom of casserole dish. Saute the onions and 1/2 stick of margarine or cook 2 minutes in microwave. Mix the sauteed onions, soup and cheese and spread over carrots. Melt the other 1/2 stick of margarine and mix with stuffing. Sprinkle over top of casserole. Bake until bubbly, 20 to 25 minutes in 350° oven.
Layer this in 2 layers. Sprinkle saltine cracker crumbs on top and dot with 4 tablespoons of margarine. Bake 30 minutes at 350°.
Mix together sugar, mayonnaise and cocoa. Mix in flour and soda. Add water and vanilla. Bake in greased 8-inch pans until done, about 30 minutes at 350°.
Spray 9 x 13 inch pan with Pam. Put bread cubes in; arrange cream cheese around top. Whip eggs and add milk and maple syrup. Pour over bread cream cheese mixture. Cover with plastic wrap and refrigerate overnight. Bake at 375° for 45 minutes. Serve with pitcher of additional syrup.
Saute bacon until crispy. Drain and reserve 1 teaspoon bacon fat to saute the diced onion in until transparent. In blender jar, mix eggs on highest speed until fluffy. Add half and half and blend until frothy. In pie crust, layer onion, half of the crumbled bacon, cheese, egg mixture and remaining bacon. Bake in preheated oven at 350° for 1 hour or until almost set. Quiche will thicken more as it cools. Can be used for an appetizer, brunch or a light lunch.
Mix together flour or cake mix, nuts and butter. Spread over bottom of baking dish. Bake at 350° for 20 minutes. Let cool. Mix sugar, cream cheese, cool whip. Spread over layer. Mix chocolate mix and milk until thick. Spread over second layer. Spread cool whip over third layer and sprinkle with slivers of chocolate candy.
Preheat oven to 350°. Cook broccoli in salted water for 5 minutes and drain well. Combine soup, eggs, mayonnaise and diced cheese. Mix well. Add drained broccoli and pour into baking dish. Sprinkle with Ritz crumbs and dot with butter. Bake for 30 to 35 minutes. This may also be fixed and frozen until time to bake.
Cook broccoli in water and bouillon cubes. Do not drain. Into blender pour milk, cheese and flour. Process 30 to 45 seconds. Add this mixture to broccoli, then pour in half and half. Stir over medium heat until thickens.
Prepare cheese dinner according to the direction on the package. Brown ground beef, onions and pepper. Drain and add tomatoes. Lay 1/2 the cheese dinner on bottom of dish that has been sprayed with Pam. Layer 1/2 of beef mixture on top of this. Repeat layers. Spoon soup over the top of the mixture. Sprinkle cheese on top if desired. Bake at 375° for 20 minutes or until soup bubbles.
Dump in pot and heat about 30 minutes. Top with shredded cheese and fritos.
Melt margarine in skillet; add celery and carrots. Simmer 5 minutes. Add all the rest of ingredients. Cover and simmer until tender but yet crisp, about 8 or 10 minutes.
Cream sugar and Crisco. Add egg yolks. Sift all dry ingredients together. Add alternately with sour cream to the egg mixture, beating after each addition. Last, add stiffly beaten egg whites. Bake for 1 hour in a 350° oven. May be iced with powdered sugar or cooked icing. Also delicious split using Date and Nut Filling between layers with plain icing on top.
Pare fruit (if hard, cook until tender in water). Make syrup of liquid and sugar. Add fruit to partly cooled syrup and bring gently to boil. Add lemon, if desired. Boil rapidly until clear and tender. Cool rapidly. Let stand in syrup to plump. Pack fruit into sterilized jars and add reheated syrup to within 1/2-inch of top. Seal immediately.
Mix all ingredients together, except 3 ounces cream cheese. Form into a ball. Frost with 3 ounces cream cheese (a sprinkle of milk may be needed to soften to spread easier).
Saute mushrooms in butter for about 5 minutes. Add garlic and saute another minute or two. Remove from heat and stir in remaining ingredients. Chill.
Break lettuce into salad bowl; sprinkle with salt and plenty of freshly ground pepper. Crush garlic and add to olive oil. Pour over greens and toss well until each piece is well coated with the oil. Then, break in the 1 minute cooked egg. Squeeze in juice of 1/2 lemon, add anchovies (cut into small pieces). Add Parmesan cheese and croutons. Toss and serve.
Boil water, vinegar and canning salt. Pour over cucumbers and let stand for 24 hours. Put in refrigerator.
Mix cake mix, nectar, oil, honey, eggs and apricot preserves with mixer until well blended. Pour into greased and sprayed Bundt pan. Bake at 350° for 25 to 30 minutes. After cake has cooled and has been removed from pan, frost with a mixture of the cream cheese, oleo and powdered sugar.
Preheat the oven to 350 degrees. Puree the undrained pears in the food processor. Combine puree with enough milk to make 4 cups liquid. Combine bread with pear puree mixture. Mix well. Beat together the sugar, brown sugar, eggs, and vanilla extract. Combine with bread mixture. Melt the butter in 9x13x2 inch baking pan. Pour bread pudding mixture into pan and bake for about an hour. Serve with Caramel Cream Sauce.
Beat together margarine, cheese, egg and water. Combine flour, salt, red pepper and paprika and add this dry mixture to the cheese mixture (add in 3 additions). Set cookie press on thick, and put mixture through cookie press; or roll mixture and cut in circles. Bake at 325° for 15 minutes.
In a double plastic food bag, combine these coating ingredients well. Shake mixture well. Spray two 9 x 12 x 2-inch pans with Pam. Run 16 pieces of chicken under cold water (two cut up fryers) in colander. Drain off excess water. Dredge pieces in flour mixture, one piece at a time and arrange skin side up on prepared pans. Melt 1/4 pound margarine. Apply in "dabs" with 1-inch wide pastry brush (drizzle does not work) until all margarine has been divided between chicken pieces. Bake uncovered at 350° for 1 hour or until golden brown and tender.
Melt broccoli, onion and oleo; let cool. In medium bowl, beat eggs (lightly), then add cottage cheese and stir together. Add broccoli mixture and cornbread mix. Put in a 9 x 13-inch pan and bake at 350° for 40 minutes.
Chop cauliflower, broccoli and onion. Grate or cube cheese. Fry bacon crisp and crumble, then combine all together in large serving bowl. Mix mayonnaise, sugar and vinegar until smooth. Stir in with other ingredients until all is well coated. Chill for awhile before serving. This keeps well in refrigerator in a tightly closed container.
In bowl, mix thoroughly 1/4 cup soup, beef, bread crumbs, egg and onion. Shape firmly into patties.
Mix pudding, brown sugar and nuts together. Put dinner rolls in well buttered Bundt pan. Pour melted margarine over rolls; sprinkle pudding mixture over rolls. Cover with Saran Wrap and let sit out overnight. Bake at 350° for 30 minutes.