HumbleIntelligence/food-ner-1-Million huggingface dataset:
Stir together sugar, corn syrup and milk. Put in skillet and cook on stove top. Cook mixture, stirring frequently to prevent sticking, for approximately 30 minutes on medium heat or until you can drop some of mixture into a cup of water and it can be formed into a ball without being very sticky to fingers. When ready, remove from heat and put in peanut butter, margarine or butter and vanilla. Beat quickly until all ingredients are mixed. Mixture will start to set up quickly. Before it sets up, pour it into a buttered 13 x 9 x 2-inch pan. Let cool.
Heat oven to 400°. Grease 9-inch pan. In medium pan, combine the first 3 ingredients. Stir in cranberries. Heat to a boil; reduce heat. Simmer 5 minutes or until cranberries pop open. Stir in pears. Pour into pan. Combine flour and 1/2 cup of sugar. Cut in margarine until mixture resembles coarse crumbs. Stir in oats; mix well. Add egg, mixing until moist. Crumble over fruit. Bake 30 to 35 minutes until top is golden brown.
Remove skin from chicken breasts and wash the breasts. Roll them in crushed croutons and arrange in greased baking dish. Top with slices of Swiss cheese. Combine soup and wine. Spoon over chicken, then sprinkle remaining crushed croutons over all. Drizzle with melted butter. Bake at 350° for about 55 minutes.
Mix 3 tablespoons of soy sauce, 1 tablespoon of oil, 1 teaspoon cornstarch, garlic powder, sugar and red pepper. Add chicken and marinate 30 minutes in refrigerator. In wok or electric frying pan, heat 2 tablespoons of oil on medium heat. Cook all vegetables until tender-crisp and remove from pan. Add chicken and marinade to same pan and cook until chicken is opaque. Return vegetables to pan. Mix 3 tablespoons of soy sauce, 1 teaspoon cornstarch, lemon juice and water. Pour over vegetables and chicken and simmer until sauce thickens. Serve over rice or pasta.
The night before: Cut sausage links into 4 pieces; cook until brown. Drain and set aside. Combine eggs, milk and dry mustard. Layer croutons, cheese, sausage and egg mixture in buttered (Pam) 9 x 13-inch pan. Cover and chill overnight.
Stir together flour, brown sugar, nuts and oleo; spread on a cookie sheet. Bake at 350° for 20 minutes, stirring occasionally. Spread 2/3 of mixture in a 9 x 13-inch pan. Save the rest.
Heat oven to 350°. Grease and flour a 13 x 9 x 2-inch rectangular baking pan or 2 (8 or 9-inch) round layer pans.
Mix all together; place in bake and serve dish. Bake at 350° for 30 minutes. Serve with butter crackers (Keebler Town House Crackers).
Wrap brisket in foil with seasonings. Pour liquid smoke on and wrap tight. Refrigerate overnight.
Melt oleo. Add flour and pecans. Mix and press into 9 x 13-inch dish. Bake at 350° for about 10 to 15 minutes. Cool completely. Mix cream cheese, sugar and 1 cup Cool Whip. Spread over crust. Blend pudding with milk for 2 minutes. Pour on top of cream cheese mixture. Refrigerate until set. Spread remaining Cool Whip on top. Sprinkle with nuts, if desired. Chill.
Stirring constantly, boil for 5 minutes. Let cool to almost room temperature (must be cool so the flour won't lump). Add 1 t baking soda and 2 1/2 c flour; stir well. Pour batter onto greased and floured pan. Bake at 350 F for 20-25 minutes. (Less time for thin bars).
Remove fat from pork before cooking. Place in sealable container with the meat tenderizer, salt, pepper, basil, soy sauce, Worcestershire sauce, cider vinegar and minced garlic. Seal container and marinate overnight in refrigerator.
Mix together soup, milk and rice in large baking dish with half of the onion soup. Place chicken on top of mixture. Add remaining onion soup. Cover and bake 1 1/2 hours at 350°.
Cream butter and sugar. Add egg yolks. Alternately add flour and flavoring until dough is cookie dough texture. Moisten hands with milk and shape cookies to bite-sized pieces, arranging on cookie sheet, 1/4-inch apart. Bake at 350° for 12 minutes or until pink around edges. Remove and sprinkle with powdered sugar while hot. Colored sugar can be used for the holidays. Makes 3 dozen.
Cook and drain broccoli. Combine rest of ingredients. Fold broccoli into combined mixture. Place in a buttered casserole, 9 x 13-inches. Bake at 350° for 45 minutes.
Cook broccoli (omit salt). Saute celery and onion in butter or margarine. Add Cheez Whiz to broccoli, then add soup and other ingredients. Put in casserole and sprinkle with paprika. Bake about 30 minutes in 350° oven.
Preheat oven to 400°. In a bowl beat eggs; add corn, cheese, cornmeal, sugar, soda, cayenne pepper and sour cream. Mix well. Melt butter and stir into batter. In a 10-inch cast-iron skillet or 9-inch square baking pan, place remaining butter. Heat pan in oven until butter melts. Immediately pour batter into pan and bake 25 minutes or until firm and golden brown.
Boil the sugar and water; let cool. Put sweet potatoes in jars and pour cold sugar water over them. Seal in jars and boil 2 hours. (Five quarts of water and 3 cups sugar will fill 10 quarts of sweet potatoes.)
Toss sour cream and Cool Whip over remaining ingredients. Stir in cherries (optional).
Cook pears in large pan for 3 minutes. Add next 4 ingredients and bring to boil. Stir in sugar. Bring to boil and boil hard for 2 minutes. Remove from heat and stir in pectin. Stir for 5 minutes to cool slightly (to prevent fruit from floating). Ladle into jars. Makes 8 1/2 pints.
Melt in the microwave the chocolate chips, peanut butter chips and oil on High, stirring occasionally, until melted and smooth. Gently stir in cereal and 1/2 cup dates, nuts or whatever you prefer. Press mixture in lightly greased pan. Chill until set, then cut into bars.
Combine all ingredients and mix lightly. Shape into loaf and place in Pyrex baking dish. Bake at 375° for 15 minutes. Turn oven to 350° and bake for 1 hour. Serves 6.
Mix jello, pineapple and sugar together in saucepan and bring to a boil; remove from heat. Add cream cheese and water; blend well. Chill until almost firm. Fold in Dream Whip and cover with nuts; chill. Jello mold may be used.
Sift dry ingredients together. Add soft shortening and water. Beat 2 minutes. Add eggs and 1/2 cup water; beat 2 more minutes. Bake in 350° oven for 25 to 30 minutes.
Combine sugar and oil; add eggs. Sift dry ingredients together and add egg mixture gradually. Add squash and mix well. Add coconut, nuts and vanilla. Pour into two greased loaf pans and bake at 325° until done.
Mix all ingredients and let set in refrigerator. (Note: If you process the ingredients, omit parsley). Bring the salsa to a boil and simmer about 20 minutes. Pour into hot jars, adjust caps; process 30 minutes. Makes about 6 half pints.
Thoroughly drain pineapples, mashing fruit down to the syrup; add enough water to make 1/2 cup. In a small saucepan, heat syrup to boiling. In a medium mixing bowl, turn the gelatin and add the hot syrup and stir until dissolved. Add salt and lemon juice and sour cream and beat until smooth. Stir in pineapple and cucumber. Chill until set. Makes 6 servings.
Place bread cubes in a mixing bowl. Pour butter over the cubes; toss until coated. Add sugar, eggs, milk and pineapple. Mix thoroughly. Pour into well-greased 1 1/2-quart casserole. Bake in preheated 350° oven for 40 to 60 minutes, until firm and brown. (Microwave directions; 15 to 20 minutes.) Serve warm or cold.
Combine dry ingredients; set aside. Combine wet ingredients and add to dry ingredients. After mixing, let sit for five minutes. Pour on heated and buttered (or margarined or cooking sprayed) pan. Flip as bubbles burst. So good you will want to double recipe and use again the following day.
Cover cookie pan (one with sides) with aluminum foil. Lightly grease bottom of foil. Layer bottom with uncrushed graham crackers. Melt butter and chocolate bark in small saucepan, and add 1 cup light brown sugar. Boil for 2 minutes. Remove from heat and add nuts. Pour and spread evenly over crackers. Bake 10 minutes at 350 degrees. Melt chocolate bark and spoon over cookies. Cut while warm. These are extra easy and delicious, too. Makes 24 bars.
Heat broiler. Place peppers in baking pan under broiler for about 20 minutes, turning every 5 minutes or so until peppers are evenly charred. Remove and let stand until cool enough to handle. Peppers will be easy to peel. Peel and discard skin. Remove and discard inner seeds and core. Thickly slice peppers and set aside.
Bring 4 cups water to boiling; add macaroni and cook until tender. Rinse under warm water. Set aside. In large mixing bowl, combine milk, eggs, diced cheese, green peppers, tomatoes and bacon bits. Place in casserole dish. Bake at 350° for 45 minutes.
Cook noodles as directed. In saucepan, combine soup, milk and tuna; bring to boil. Stir in cooked noodles, cheese, mushrooms and olives. Pour into buttered 1 1/2-quart casserole dish. Top with potato chips. Bake in 375° oven for 15 minutes. Makes 6 (1 cup) servings.
Take cream cheese out 1 hour before mixing. Combine cream cheese and Cheddar cheese; blend well and add all other ingredients except nuts. Chill 30 minutes. Shape into ball and roll in nuts and refrigerate 12 hours.
Cream butter; add sugar, creaming well. Blend in egg and vanilla. Add flour. Mix well; stir in pecan halves and candied cherries. Chill 1 hour. Divide in thirds. Shape in rolls 10-inches long. Wrap in wax paper. Chill at least 3 hours. Cut into 1/8-inch to 1/4-inch slices. Place on ungreased cookie sheets. Bake at 325° for 12 to 15 minutes until delicately browned on the edges.
Beat eggs and add sugar, cornstarch, salt and pepper. Beat and add milk. Add corn. Bake for one hour at 350° or until custard is set.
In saucepan, bring water and oleo to a boil. Add flour and stir. Remove from heat. Add eggs, one at a time. Place on a greased jelly roll pan and bake in a preheated 400° oven for 25 to 30 minutes. Let cool.
Melt Milky Way bars in milk. Mix with condensed milk. Cool. Fold in Cool Whip. Finish filling freezer with whole milk. Makes 4 quarts. Freeze in ice cream freezer until firm.
Put egg yolks and water in bowl. Mix together. Add flour. May require more flour until dough is not sticky. Roll out thin and let dry, then cut into strips. Cook in chicken broth about 5 minutes.
In large mixing bowl of electric mixer, combine Eagle Brand milk, ReaLime juice and Cool Whip. Beat thoroughly. Add green food coloring, mix well. Pour into pie crust and refrigerate at least 2 hours before serving.
Pierce potatoes and arrange in oven. Cook on Full power for 10 to 14 minutes or until done. Turn potatoes over halfway through cooking time. Set aside to cool. Melt butter in casserole dish. Stir in flour, chives, salt, dry mustard and pepper. Gradually stir in milk. Cook, covered, on Full power for 5 to 8 minutes or until thickened. Stir occasionally during cooking time. Stir in cheese. Slice potatoes and add to sauce. Heat, covered, thoroughly.
Spray pan with Pam. Mix milk and chips; put on low heat. Stir until melted, then add nuts. Spread in pan.
Heat soup and cheese. Beat until smooth. Dissolve gelatin in cold water. Add to soup mixture. Cool. Add remaining ingredients. Pour into greased individual salad molds. Refrigerate until firm. Serves 10.
Make a thick white sauce by melting fat. Add flour and combine thoroughly. Add milk, salt and pepper to taste; cook on low heat until thick. Combine white sauce, 1 cup grated cheese, almonds, Worcestershire sauce, 1 teaspoon salt, black pepper and red pepper. Place asparagus in buttered baking dish and pour the sauce mixture over it. Top with remaining cup of grated cheese. Bake at 350° for 45 minutes.
Mix ingredients together and drop on cookie sheet by tablespoon (or ice cream scoop to make large cookies). Bake 325° for 10 - 12 minutes. Makes 4 - 6 dozen cookies.
Cream together sugars, shortening and peanut butter. Add eggs and vanilla and beat. Blend in dry ingredients, mix well. Roll into small balls. Place on cookie sheet and flatten with a fork. Bake at 375 for 15 to 20 minutes.
In a 9 x 13-inch pan, layer meat, sauce, cheese and noodles ending with 3 noodles on top. Continue layering next two; cover with foil. Bake at 375° for 45 minutes.
In iron skillet, lightly brown potatoes and onions. When brown as desired, sprinkle enough flour to lightly coat potatoes. Fold in enough milk to cover all. Bring to light boiling stage. Cover with lid and simmer until tender.
Mix all ingredients together. Mix together a small amount of cinnamon and white sugar and sprinkle on top before baking. Bake at 350° for 35 minutes.
Cream margarine, peanut butter and sugars; add egg and vanilla. Add dry ingredients. Shape into balls, flatten with fork dipped in sugar. Bake at 375° for 8 to 10 minutes.
Saute onion, celery and mushrooms in butter until tender. Add to broccoli. Mix in mushroom soup and cheese; cook over low heat until cheese is melted and well blended. A squeeze of lemon juice helps to retain the green color. Serve in a chafing dish with white corn chips, tostados or Melba rounds.
Mix first 4 ingredients together. Add 1 can frosting. Bake 45 to 60 minutes at 350° in a Bundt pan.
Mix graham cracker crumbs, 3 tablespoons sugar and butter and put in bottom of dish. Mix 1/2 cup sugar, cream cheese and Cool Whip; spread over graham crackers. In a large bowl, mix together jello, hot water and cold water, crushed pineapple and oranges. Add to jello mixture and add orange sherbet. Pour over cream cheese mixture. Refrigerate until firm.
Thaw spinach and squeeze dry in paper towel. Place in bowl. Add all other ingredients. Let set no less than 1hour. Serve with crackers (various flavors).
Mix all ingredients well and pour in a greased pan. Bake at 350° for 25 minutes.
Combine milk, oil and egg and beat well. Combine dry ingredients and stir to make a smooth batter. Grease griddle and cook over low heat. Makes 9 (4-inch) pancakes.
1st Layer: Mix flour, butter and 3/4 cup pecans. Bake at 350° for 15 minutes. Let cool.
Mix in saucepan 1 cup sugar, flour, milk and egg yolks. Bring to a boil; cook until thick. Remove from heat. Add coconut and 1 teaspoon flavoring; mix well. Pour into baked pie shell.
Brown meats together with the vegetables (onion, celery and pepper) until meat is brown and vegetables are tender-crisp. Add tomatoes, corn, salt, chili powder and pepper. Cover and boil over high heat. Reduce heat and simmer 15 minutes.
Combine orange, lemon, pineapple and apple juices. Chill for 1 hour; then add soda.
Clean the crawfish by tearing off the tails and removing the meat inside. Wash them in cold water and set them aside to drain. Cut the celery, onion, peppers and tomatoes, then set aside.
Preheat oven to 350°. Melt margarine in a 13 x 9-inch baking dish. Mix flour, sugar and milk together well with a fork. Pour mixture over bubbling margarine. Do not stir. Add hot fruit over top of mixture. Bake at 350° for 30 to 40 minutes. Batter will rise to the top, forming a delicious crust.
Combine the first 5 ingredients in a bowl. Cut in the butter with a knife. Arrange apple slices in a Pam-sprayed pie plate. Sprinkle above mixture over. Bake at 350° for 15 to 20 minutes. Serve with Cool Whip or ice cream. Rhubarb, peaches or bananas may be substituted for the apples.
Mix sugar, Karo and margarine. Cook and let come to a boil. Pour into eggs and stir rapidly. Add pecans and vanilla. Pour into pie shell and bake at 325° for 35 minutes.
Mix first 4 ingredients. Chill when ready to serve. Add sherbet and 7 - up. Yield: 60 servings.
Layer onions and cabbage alternately in a deep bowl. Combine remaining ingredients except oil in a saucepan. Bring to a boil; remove from heat. Stir in salad oil. Pour evenly over vegetables. Do not stir. Chill in refrigerator overnight.
Heat oven to 350°. Coat a 9 x 13 baking pan with nonstick cooking spray.
Place popcorn in very large bowl. In saucepan, combine sugar, syrup, water, butter and salt. Cook, uncovered, stirring often, until hard ball stage. Remove from heat. Slowly pour syrup over popcorn; toss until coated. With buttered fingers, shape into 16 balls.
Preheat oven to 375°. In a small pan, fry bacon till clear. Add margarine and all other ingredients, except shrimp. Simmer for 5 minutes. Place shrimp in open baking dish and pour liquid over shrimp. Stir to coat all shrimp. Bake uncovered 20 minutes, stirring twice. Serve hot. Enjoy!
Blend peanut butter, cream cheese and soft oleo well. Add powdered sugar and milk. Mix all well. Fold in whipped topping. Place in crust. Top with chopped or shredded Hershey bar or chocolate chips. Or top by drizzling on chocolate sauce. Freeze and thaw slightly before serving.
Preheat oven to 350°. Grease baking sheet. Cream the butter and peanut butter with sugars. Add egg and vanilla. Mix until thoroughly blended. Combine flour, baking soda and salt. Add to creamed mixture. Mix well. Stir in crispy rice cereal and chocolate pieces. Drop by level tablespoonfuls onto baking sheet. Bake 8 to 10 minutes or until bottoms are lightly browned. Let stand 1 minute on baking sheet before removing. Makes about 4 dozen.
Knead together in bowl 1 1/2 cups Swiss cheese and next 6 ingredients. Form into ball and chill 15 minutes. Divide dough in 6 equal pieces. Shape each piece into rope 6-inches long. Put ropes parallel to each other and cut ropes in 1/2-inch pieces. Shape each piece into a ball and flatten into a circle about 1/4-inch thick. Arrange on baking sheet, leaving 2 inch space between. Brush with egg beaten with 1 teaspoon water. Sprinkle each with a little of the remaining Swiss cheese. Bake in hot oven (425°) for 10 minutes, or until puffed and lightly browned. Cool on rack. Sprinkle with paprika and store in airtight container. Makes about 6 dozen.
Heat oven to 450°. In a large mixer bowl, combine cream cheese, sugar, cocoa, sour cream and vanilla; beat on medium speed of electric mixer until smooth. Add flour and eggs; beat well. Pour into Chocolate Crumb Crust. Bake 10 minutes. Without opening oven, reduce temperature to 250°; continue baking 30 minutes (cheesecake may not appear set in middle). Turn off oven; leave cheesecake in oven for 30 minutes without opening door. Remove from oven. With knife, loose cake from side of pan. Cool to room temperature. Refrigerate several hours or overnight.
Mix together all ingredients except oats in saucepan. Bring mixture to a boil for 3 minutes. Remove from heat and add oats. Stir until mixed well. Spoon on to waxed paper. Let cool.
Wash and break cauliflower into flowerets. Cook in a small amount of boiling, salted water about 10 minutes. Drain. Place in a lightly greased 2-quart casserole.
Peel and slice avocado in half; remove seed. Sprinkle with lemon juice so the avocado meat will not darken as quickly. Fill the cavity with the artichoke heart. Top each avocado half with 1 to 2 tablespoons of the Horsey Sauce (recipe in this book). Makes 1/2 avocado per person.
Heat oven to 350°. Heat shortening over low heat until melted; remove from heat. Mix in brown sugar, egg and vanilla. Stir in remaining ingredients. Spread in a greased pan, 8 x 8 x 2-inch. Bake 25 minutes. Cut into squares while warm. Rich and chewy.
Measure shortening in mixing bowl; add sugar and water. Mix with spatula until well blended, then start mixing on low speed for 1 or 2 minutes. Mix on high speed until smooth and creamy. Add a few drops of water at a time until good spreading consistency. Stiff icing does better for decorating.
Combine all ingredients and place in a 2-quart casserole at 375° for 45 to 60 minutes.
Whip soup and cheese together to make smooth. Drain asparagus. In a casserole put a layer of asparagus and layer soup and cheese mix. Layer cracker crumbs and chopped eggs. Keep repeating layers. Bake at 350° to 375° for 1 hour. When you remove from oven, slice egg on top and sprinkle with paprika.
Fry bell pepper, celery and onion in butter. Add tomato sauce, water, garlic salt, pepper and chili powder. Add bay leaf to sauce. Cook slowly 40 to 45 minutes on low heat. Last 20 to 25 minutes, drop in shrimp. Serve with rice.
Chop onions. Put in pot with a little oil to brown. Once onions are brown, add 2 cups water and the bouillon cubes. Let simmer for about 10 minutes. Then put this soup mixture in your bowls. Add the bread and put the Mozzarella cheese on top of each. Bake at 350° until cheese is melted. Enjoy!!
Brown Vege Links in butter and let cool. In large bowl, mash links until the texture is like small curd cottage cheese. Add onions, mayonnaise, eggs and relish. Mix well. May add additional mayonnaise for a moister spread.
Pour boiling water over oats; let stand. Cream sugars and shortening. Add eggs and beat well. Add chocolate. Sift together flour, cocoa, baking soda and salt. Add alternately to creamed mixture with oats. Stir in vanilla, raisins and nuts. Spread in greased 13 x 9 x 2-inch pan. Bake at 350° for 35 to 40 minutes.
Cook spaghetti according to package instructions. Rinse in cold water. Combine vegetables and stir into drained spaghetti. Pour salad dressing over mixture, blending well. Refrigerate until ready to serve.
Cook sliced potatoes in bacon grease and water to cover until tender. Add green beans the last 5 to 10 minutes of cooking time. Drain. Add bacon pieces and dressing. Mix only until combined. Serve hot.
Chill Bloody Mary mix prior to putting in thermos. Serve with pickles or celery. Yields 1/2 gallon.
Cook eggs, sugar and vinegar in double boiler until thick. Add marshmallows and gelatin. Remove from fire and stir until marshmallows begin to melt. Add pineapple, cherries, fruit cocktail, pecans and whipped cream. Let set in cool place. Slice and serve on lettuce for salad with whipped cream for dessert.
Cook peeled potatoes and onion until tender in boiling water. Drain. Mash until smooth. Add remaining ingredients and beat until light and fluffy. Cool and put in refrigerator until ready to use.
Unroll dough and separate into 12 rounds. Divide each round in half to make 24 rounds. Fit into bottom and sides of greased mini muffin pans; set aside.
Squeeze juice from oranges; refrigerate in covered container for other use. Remove pulp from orange peels; discard. Cut peels in quarters; finely grind in food processor. Add half the cranberries and continue processing until ground. Repeat with remaining cranberries. In 3-quart bowl, mix cranberries, sugar and ginger. Stir in pecans. Refrigerate. Serves 12 to 14.
Saute onions and ham in oil. Add beans to skillet and stir; turn heat low and simmer 30 minutes.
Peel apples; cut in quarters. Put in a baking dish, standing on sides in rows. Mix sugars and spice together; sprinkle over apples. Cut margarine into dots; put over apples. Cover with plastic wrap. Microwave at High 15 to 20 minutes. Makes 9 servings.
Combine beans, milk, soup, pepper and 1/2 can onions. Spray 1 1/2-quart casserole with Pam. Pour in bean mixture. Bake, uncovered, at 350° for 30 minutes. Top with remaining onions and bake 5 minutes longer. Makes 6 servings.
Mix sugar and corn syrup together and cook 4 minutes at 100% power. Add peanuts, stir and cook 4 minutes at 100% power. Add butter and vanilla. Blend and cook at 100% power; add baking soda, stir and pour onto greased cookie sheet.
Mix together flour, sugar, butter and pecans. Put in 9 x 13-inch pan. Bake at 350° for 20 minutes, then cool. Blend together cream cheese, powdered sugar and Cool Whip. Spread onto baked layer after the baked layer has cooled. Spread cherry pie filling on the top. Keep refrigerated until served.
Beat eggs. Add sugar, salt, evaporated milk and vanilla. Fill container with whole milk. Yields one gallon.
Melt butter. Add crumbs and garlic. Brown lightly. Stir in parsley. Put 1/2 of this mixture into bottom of 8 x 8-inch pan. Pour lemon juice over crumbs. Add scallops and spread rest of mixed crumbs on top of scallops. Dot with butter.
Put garlic and dill in bottom of jars; pack with cut up cucumbers tight in jars. Boil vinegar, water and salt. Pour in jar, seal and set in sun for 14 days.
In skillet, melt margarine. Spread sauerkraut over melted margarine, sprinkle with rice, then onion. Top all with ground beef, salt, pepper, mushrooms and tomato sauce. Cook, covered, over low heat 25 to 30 minutes or until rice and beef are done. Serve from skillet. Yields: 4 to 5 servings.
Thaw and drain well the peas. Combine all ingredients, except peas. Mix well, then combine peas and stir in. Chill.