HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix sugar and cooled water to form a syrup. Dissolve instant coffee in 1 cup boiling water and add to syrup. Pour in 1-quart vodka when syrup is well mixed and not too hot. Split vanilla bean in half, lengthwise. Put vanilla bean in bottom of a half gallon jug. Fill with mixture and let stand, capped, at room temperature for 2 weeks.
Mix together in freezer can. Might need to add sugar depending on sweetness of fruit. Freeze with ice cream freezer. Makes 4 quarts.
Mix sugar, cocoa, milk and butter; boil 1 minute. Add oatmeal and peanut butter. Drop by spoonful on a buttered dish.
Combine chocolate and cream and cook over low heat, stirring constantly until smooth. Add sugar and salt; stir until sugar is dissolved and mixture boils. Cook without stirring until small amount of mixture forms a soft ball in cold water (236°). Remove from heat; add butter and vanilla without stirring. Cool to lukewarm (110°), then beat until creamy. Add nuts and turn at once into buttered pan. When firm, cut into squares.
Brown hamburger meat. Add pepper, onion and Worcestershire sauce. Drain. Add tomatoes soup, undiluted.
Preheat oven to 275°. Cut beef into large cubes and put in roaster; do not brown. Add layers of carrots, onion, green pepper and mushrooms. Mix tapioca, bread crumbs, allspice, salt, pepper, tomatoes and wine together in separate bowl and pour over beef. Cover tightly and bake for 3 hours at 275° or until meat is tender. Serve with rice or noodles. Serves 8.
Mix all the ingredients in a large crock pot or a big soup pot. The longer it cooks the better it taste. Top with sour cream and grated cheese.
Brown beef until almost done; add sage, garlic, cloves, marjoram, Worcestershire, water and onions. Mix together then add salt, bay leaves, chili powder, salt, tomato paste and mushrooms (optional). Cook for 1 hour on low heat.
Drain clams; reserve juice. Fry out enough fatback to produce grease to saute onions (oil or bacon fat may be substituted). Discard meat and saute onions for about 5 minutes or until cooked clear. Add enough water or juice to measure 4 cups liquid. Mix liquids, potatoes and onions together. Simmer until potatoes are tender. Add remaining ingredients. Beat thoroughly. Do not boil. Taste test for seasoning. Makes 2 1/2 to 3 quarts. Freezes well, but be sure not to boil when reheating.
Melt the ingredients together either in microwave or over hot water on stove. Stir and serve over ice cream or use as icing for cake.
Cook potatoes as to mash. Mash and blend ingredients. Put in flat buttered baking dish. Put about 3 pats of margarine on top and sprinkle with paprika. Bake at 350° for 30 minutes.
Mix together well the corn meal, sugar, flour and salt. To that dry mixture add the milk, eggs and margarine. Add berries and pour into a well-greased, corn meal sprinkled iron skillet. Bake at 375° until done.
Arrange chicken in a greased 2-quart shallow baking dish. Put cheese slices over chicken. Mix soup and sherry; pour over cheese. Mix herb dressing with butter or oleo; spread over top. Bake at 350° for 1 hour or until tender.
Mix all ingredients together in a large bowl. Pat into hamburger patties (or can be shaped into a meat loaf). Place hamburgers in a warm frying pan and fry with moderate heat until done. Can also bake in a 350° oven approximately 20 minutes on each side. If baking as a meat loaf, cook for 45 minutes at same temperature.
Cream shortening until fluffy. Add vanilla and sugars; beat until creamy. Add eggs; beat well. Add chocolate; mix well. Combine remaining ingredients and add; mixing well. Chill for several hours. Roll out to 1/8-inch thick and cut with cookie cutters. Bake on ungreased cookie sheet at 375°. Yield: 3 dozen.
Preheat oven to 375°. Spray a 9 x 13-inch dish or two 8 x 8-inch baking dishes with nonstick cooking spray. Spread processed beans onto bottom of prepared pan.
Whip sweet cream and beat egg whites. Combine and add salt and water. Mix together. Then add sugar and vanilla. Sift flour and baking powder into mixture. Bake in layer cake pans at 350° for minutes.
Combine first 3 ingredients and cook until it spins a long thread. Beat egg whites until stiff but not dry. Pour syrup slowly over egg whites while beating. Beat until a little in a spoon will hold its shape on wax paper. Work fast as the candy sets up fast. Put half a pecan on each piece, if desired.
In electric blender combine 1 tomato, half the cucumber, half the onion, a quarter of green pepper, the pimiento and 1/2 cup tomato juice. Blend. Cover and mix at high speed, 30 seconds to puree the vegetables.
Cook rice and let cool. Add scallions, shrimp, mayonnaise, ginger, lemon juice and salt. Adjust seasonings to taste. Cool in refrigerator several hours if desired. Serve at room temperature, sprinkled with sesame seed and surrounded by snow peas on a large platter or shallow bowl. Serves 6.
Mix butter, spaghetti, Parmesan cheese and eggs. Make "crust" in buttered pie pan with mixture. Spread cottage cheese on top. Cook hamburger, onion, green pepper and spaghetti sauce. Spread over cottage cheese. Bake in a 350° oven for 20 minutes. Put Parmesan cheese on top and bake until melted.
Saute mushrooms in butter; add lemon juice. When mushrooms are slightly browned, add heavy cream, eggs, salt and pepper. Mix well. Pour into pie shell and bake at 375° for 30 minutes, uncovered. Serve hot!!
Combine bouillon cubes and hot water. Add seasonings, sugar and oleo in pan. Blend cornstarch and cold water. Stir into boiling soup.
Into buttered casserole, place green beans (drained), salt and pepper. Cover with cream soup. Top with onions and bake at 350° until bubbly and brown on top, about 45 minutes.
Preheat oven to 325°. Slit tenderloin lengthwise, but don't cut completely through. Mix the next 6 ingredients together and fill tenderloin. Tie with cord and wrap in aluminum foil. Bake 1 hour. Fold back foil and bake an additional 30 minutes or until meat is browned and tender. Serves 4.
Beat eggs until foamy. Add syrup, sugar, butter, salt and vanilla and mix thoroughly. Stir in rolled oats and pour into pie shell. Bake in preheated 350° oven for 40 to 45 minutes until center is firm and knife inserted in center comes out clean.
Discard skin from chicken and place pieces in a shallow baking dish. Combine and thoroughly mix remaining ingredients. Brush mixture over chicken. Bake at 350° for 45 minutes, basting frequently until tender. Chicken may be placed under broiler 5 minutes for additional browning.
Soak barley covered by water 8 hours. Cook barley 3/4 hour or until tender. Brown ground beef and onion. Mix all ingredients in a 2-quart casserole. Cover. Bake at 375° for 1 hour.
Blend in blender all ingredients except pork chops. Cut up pork chops and take out all bones and fry. Pour off grease and add sauce. Simmer for 15 to 30 minutes (add more water if it cooks down too much). Serve with rice, refried beans and tortillas.
Mix all ingredients together. Bake at 350° for 20 to 25 minutes, until a toothpick comes out clean.
Cook shells, not too soft. Mix together to form a dressing: soup, vinegar, oil and sugar. Pour all but 1 cup of dressing on noodle/vegetable mixture. Refrigerate overnight. Before serving, pour other cup of dressing over shells and mix well. Salt and pepper to taste.
Dissolve sugar in milk over low heat. Bring to a boil and cook to soft ball stage (230 degrees approx.). Remove from heat and add all other ingredients. Mix well. Pour into a greased 8 inch or 9 inch pan. Let cool in refrigerator. Cut into squares. Store in air tight container.
Brown the meat over low heat. Drain. Stir in beans, chili powder, salt and 2/3 cup Catalina dressing. Cover and simmer 10 minutes, stirring occasionally.
Combine water, salt, bay leaf and lemon slices in saucepan over high heat. Simmer 3 minutes, then add shrimp. Cook on low heat until shrimp are pink throughout. Drain off water, allow shrimp to cool. Peel, leaving tails intact, and devein. Set aside.
Combine first 5 ingredients and mix well. Spread mixture evenly on 1 side of each ham slice. Roll up and secure with toothpicks. Cover and chill well. Carefully slice each roll into half-inch pieces. Serve with toothpicks. Yields 4 dozen.
Drain small can of mushrooms. Add chopped onion, soy sauce, honey and catsup. Mix. Pour over chicken breasts in flat pan. Bake at 350° for 35 to 45 minutes.
Heat chocolate and 2 tablespoons milk in saucepan over low heat, stirring until chocolate is melted. Beat sugar into cream cheese; add remaining milk and chocolate mixture and beat until smooth. Fold chocolate mixture into Cool Whip; blend until smooth. Spoon into crust. Freeze until firm, about 4 hours. Store leftover pie in freezer.
In 15 x 10 x 2-inch baking pan, melt margarine in oven. Remove. Stir in seasoned salt and Worcestershire. Gradually add cereal, nuts, raisins and pretzels. Stir until all pieces are evenly coated.
Stir together butter and sugar in mixing bowl. Add eggs and vanilla; beat well with a spoon. Stir in flour, cocoa, baking powder and salt; beat until well blended. If desired, stir in nuts.
Mix thoroughly and pour into greased crock-pot. Bake on High about 3 to 4 hours.
Cover bottom of 9 X 13 pan with rice, pat out evenly. Layer chicken on top of rice. Next, layer frozen vegetables on top of chicken. In a separate bowl, mix soup, 2 cups water, mayonnaise and lemon juice. Pour on top of layers, covering evenly. Sprinkle cheese on top and bake for 1 1/2 hours at 350°.
Chop lettuce, tomato and onion. Add kidney beans to salad, then add grated cheese. Crumble Fritos over all and toss with dressing.
Pour melted butter over crushed cookies and mix together. Spread 1/2 of mixture in pan and place in refrigerator for 20 minutes. (Save 1/2 of mixture for topping.) Mix cream cheese, 1/2 Cool Whip and confectioners sugar. Spread over cookie crust.
Mix sugar, flour, baking powder and milk into batter. Place partially melted butter in bottom of baking dish. Pour batter over butter. Pour peaches on top of batter. Bake at 325° for 45 minutes. Can be served hot with vanilla ice cream. If served with ice cream, makes 6 servings.
Cream margarine and sugar. Add vanilla and egg; mix well. Add mixed dry ingredients and milk (dough will be thick). Drop by teaspoon onto greased cookie sheet. Bake at 350° for 8 minutes, then press marshmallows (cut side down) on top. Bake 2 minutes more. Cool and frost with chocolate icing.
Mix Cool Whip and fruit-flavored yogurt together. Pour into crust. Slice strawberries, bananas or fruit of your choice on top. Refrigerate 3 hours; do not freeze.
Place paper cupcake liners in muffin tins. Combine graham cracker crumbs, butter and 1 teaspoon sugar. Place 1/2 teaspoon of mixture in each liner. Pat down. Place cream cheese, vanilla, 3/4 cup sugar and eggs in mixing bowl or food processor. Mix or process until well blended. (Mixture should be very smooth. Pour on top of crumbs, filling about 1/2 full. Bake 20 to 25 minutes at 325° or until lightly browned. When cool, top with prepared pie filling of your choice.
Dice beef and onion. Mix enough dill pickle juice to cream cheese to make it manageable and then add the diced beef and onion. Form into ball. Chill. Serve with sesame crackers.
Brown pork chops over medium heat about 5 minutes per side. Place brown pork chops in slow cooker. Pour barbecue sauce over top. Cook on low.
In a large bowl, combine lemon juice and apples. In medium bowl, combine sugar, cinnamon, nutmeg and salt. Pour dry ingredients over apples and toss until coated. Pour mixture into 1 pie crust. Top with the other pie crust. Cut slits into top of pie crust. Dip finger into milk and dab onto the top crust. Seal crust along edges.
Cook and stir shrimp and garlic in butter in skillet until shrimp turn pink. Mix broth and cornstarch together and stir into shrimp. Add tomatoes, pepperoni and vegetables. Cook and stir until mix thickens and comes to a full boil. Stir in rice and saffron. Cover and remove from heat; let stand 5 minutes. Fluff. Makes 4 servings.
Cut beef into thin strips. Panfry or broil 3 to 4 minutes each side while warming rolls. Makes 3 (6 to 8-inch sandwiches.)
Mix sugar, shortening, eggs, cocoa, 1 teaspoon instant coffee and milk with mixer until smooth. Add flour, salt, oil, soda, chocolate bits and rolled oats and mix with spoon. Bake at 325° for 8 to 10 minutes.
Cook the potatoes. After they have cooled, cut them into slices. Place the onion slices and green pepper over the potato slices. Add salt, pepper and garlic powder to taste. Add oil and vinegar dressing; toss lightly. Refrigerate for at least two hours before serving. Serves eight.
Peel and slice sweet potatoes into bottom of baking dish. Add layer of sausage in patties or slices. Peel and slice apples over top. Sprinkle with sugar and cinnamon. Cover. Bake one hour at 375°. Serves 4.
Combine first 5 ingredients and beat well. Stir in pecans and pour into unbaked pie crust. Bake at 325° for 1 hour.
*To caramelize sugar, place 3/4 cup sugar in heavy iron skillet (smallest size). Stir over medium heat until sugar melts and begins to brown. Cook to desired color and remove from heat immediately.
Brown chicken in butter or margarine; drain. Mix gravy mix with wine instead of water. Pour over chicken. Sprinkle mushrooms and artichoke hearts over all. Simmer 1/2 hour, turning once or twice. Serve with rice.
Mix dry ingredients. Add butter and rub until like meal. Add buttermilk and mix all. Knead on floured board until smooth. Bake at 400° for 1 hour. Makes one loaf.
Make pudding as directed using 1 1/2 cups fruit juice from pineapple. Let cool. Fold into fruit. Add fresh bananas. Refrigerate.
Melt butter; add soups. Heat, then add rice and heat together. Put in 9 x 13-inch pan. Lay chicken breasts over rice mixture. Pour additional 1/4 cup melted butter over breasts. Sprinkle with paprika and bake at 275° for 2 1/2 hours.
Combine first 3 ingredients in boiler. Add Marshmallow Creme and heat slowly until warm. Serve warm in fondue pot or chafing dish. Use for dipping fresh strawberries.
Mix together; beat 4 minutes. Pour into two 9-inch round or 13 x 9-inch pans, greased and floured. Bake at 325° for 25 minutes.
Brown ground chuck in skillet; drain off fat and put in crock-pot.	Brown onions and bacon; drain off fat.	Add bacon, onions and	remaining ingredients to pot. Stir together well. Cover and cook 4 to 6 hours. Delicious on a cold winter day.
Bring to a boil and pour into 2-quart casserole dish 1 cup sugar and water.
Mix all together and refrigerate. Best if served after 12 to 24 hours. Serve with tortilla chips.
In large punch bowl, combine drink mix and sugar. Add water and stir until sugar is dissolved. Add limeade; mix well. Chill. Just before serving, gradually stir in lemon-lime soda. Add ice cubes and garnish with lemon and lime slices.
Cut round steak into serving pieces. Pound seasoned flour into steak. Brown steak on both sides in shortening. Add water; cover; cook over low heat for 45 minutes. Uncover; cook down excess liquid. Pour in soup; heat slowly. Just before serving, stir in sour cream.
Melt 1/2 stick margarine in bottom of 2 1/2-quart casserole. Cook zucchini and onion in a little water until tender. Put on top of butter. Mix dressing as on box. Put on top of onion and zucchini. Add sour cream, soup and 1/2 stick margarine on top. Bake for 35 minutes at 350°.
Cut crusts off bread and cut into small cubes. Cut cheese into bite size pieces. Place 1/3 of shrimp in casserole. Top with 1/3 of bread cubes and 1/3 of cheese cubes. Repeat 2 more times. Pour butter over all. Combine eggs, milk, mustard, salt and pepper. Beat well. Pour over all. Cover and stand overnight or 3 hours. Bake 1 hour at 350°.
In a large skillet slowly saute onion and celery in oil until tender. Add tomatoes (put in blender very briefly), parsley, bay leaves, salt and pepper. Cover and simmer gently for 20 minutes. Add sole and continue cooking for 10 to 15 minutes, or until fish flakes easily with fork.
Divide the shoulder into two; rinse the shin and crack the bones if necessary. Put the meat into a pot. Add the water and bring slowly to a boil. Skim off the scum. Add the seasoning and onion and boil until the meat comes off the bone. This takes about one hour. Remove the meat and strain the liquid.
Peel and dice the baked potatoes; set aside. In a Dutch oven or soup kettle, cook the bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. Drain, reserving 1 1/2 teaspoons dripping. Add the soups, milk, garlic powder, Worcestershire sauce, onion powder, pepper, liquid smoke (if desired) and reserved potatoes to the drippings. Cook, uncovered, for 10 minutes or until heated through, stirring occasionally. Stir in sour cream; cook for 1 to 2 minutes or until heated through (do not boil). Garnish with cheddar cheese and bacon. Serves 10.
Spray a 9-inch pan with cooking spray. In a large bowl, combine dry ingredients. In a medium bowl, mix egg whites, milk, corn syrup and vanilla. Add to dry ingredients. Stir until smooth. Pour into prepared pan. Bake at 350° for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire racks. Makes 16 servings.
Place shredded cabbage in a very large bowl; sprinkle with sugar. Toss just until mixed. Cover. Chill 30 minutes.
Brown pork chops. Peel and slice potatoes. Slice potatoes thinly. Place potatoes in the bottom of a casserole dish. Place pork chops on top of potatoes. Mix soup with water. Pour this mixture over potatoes and pork chops. Bake at 350° for 1 hour.
Cake: Beat eggs, oil and juice of oranges together. Add cake mix and beat 3 minutes. Fold in oranges and bake at 350° for 28 minutes or until toothpick inserted into center of cake comes out clean.
Combine all ingredients and pour into a 9 x 13-inch casserole dish. Bake at 375° for 45 minutes.
Cream the cheese; add eggs and sugar and beat until smooth. In a small muffin pan, place muffin liners. Place a vanilla wafer. Fill with cheese mixture until 3/4 full. Bake in muffin pans for 15 to 20 minutes at 350°. When full, top each cake with a tablespoon of cherry filling.
Combine all ingredients, except rice, in an 8-quart stock pot. Bring to a boil. Reduce to medium heat and cook, partially covered, for 3 to 3 1/2 hours, stirring occasionally.
Brown ground beef in large pot. Drain off any fat. Over medium heat, add tomatoes and remaining ingredients, stirring after each addition. Add the kidney beans last. After mixture begins to bubble, turn heat to low and simmer for 30-40 minutes.
Mix together and pour into hot iron skillet. Cook in 450° oven for 20 minutes or until brown.
Heat oven to 350°. Grease oblong 9x13x2 inch pan. Mix all ingredients, adding zucchini last. Spread gently in pan. Bake until golden brown, about 25 minutes. Cut into squares when cool.
Halve eggs lengthwise; remove yolks. Mash yolks; stir in next 3 ingredients. Spoon into egg white halves. In 2-quart saucepan over medium heat, melt butter. Stir in flour and next 3 ingredients until smooth. Stir in milk. Cook, stirring constantly, until mixture boils. Stir in cheese until melted. Remove from heat. Spread half of sauce in bottom of 13 x 9 x 2-inch baking dish. Arrange cooked asparagus alternately with deviled egg halves in diagonal rows in dish. Spoon remaining sauce over asparagus. Bake in 400° oven 10 minutes. Makes 8 servings.
Mix milk and oats. Allow to stand 5 minutes. Add all other ingredients and mix. Cook on hot griddle like regular pancakes. Serve with butter and syrup. Serves 4.
To beaten eggs add milk and sugar. In separate bowl sift dry ingredients. Add egg mixture beating until smooth. Heat oil to 375°. Pour batter into hot oil through a regular funnel. Control the flow of the batter by holding your finger on the bottom of the funnel. Make patterns, designs or whatever with the stream of batter as it flows into the hot oil. When cakes are golden brown, drain on paper towels and sprinkle with confectioners sugar and serve warm.
Mix all ingredients together. Put in 9 x 13-inch baking dish. Add another 1/4 pound shredded cheese on top. Bake at 350° for 1 hour or until hot and bubbly. Can be made ahead of time and kept in freezer.
Mix all ingredients in saucepan. Heat over medium heat until it leaves side of pan. Remove. Add food coloring. Knead until soft and pliable. Be careful not to burn hands and store in a plastic bag. Has no odor like commercial play doh and can be swept up if it dries on carpet. Have fun. Do not eat!
Mix together and put into casserole. Top with 2 alternate layers of fresh sliced tomatoes, salt and pepper and Parmesan cheese. Top with heavy layer of cheese. Dot with butter. Bake at 400° for 10 minutes. Serves 6 to 8.
Cook all 40 minutes. Pour into casserole. Cover with shredded cheese (I use pizza cheese). Bake 15 minutes at 350° or cook in crock-pot and add cheese 15 minutes before serving.
Combine all ingredients together, mixing well. Chill before serving. Makes 6 to 8 servings.
Combine first 8 ingredients; mix well. Place chicken in a shallow pan and pour sour cream mixture over top. Cover and refrigerate overnight. Remove chicken from liquid. Dredge chicken in flour. Heat 1-inch of oil in a large skillet to 325°; add chicken and fry 15 to 20 minutes, turning once. Drain chicken well on paper towels. Yield: 8 servings.
Drain and rinse kidney beans. Add celery, onion, eggs and pickles. Mix with enough salad dressing to your taste.
Mix ingredients in casserole dish. Add 3 cups boiling water. Cover and cook in oven at 325° for 50 minutes.
Cook the peas, carrots, celery, onions, cabbage, zucchini, chicken broth and butter for 20 minutes. Then add remaining ingredients. Cook 15 minutes more.
Beat egg yolks. Combine yolks, 1/2 cup sugar, flour, milk, water, coconut and salt in a medium saucepan. Blend thoroughly. Cook over medium heat, stirring frequently, until thickened. Remove from heat; stir in vanilla and butter. Spoon mixture into pastry shell. Beat egg whites until foamy. Gradually add 1/4 cup sugar and cream of tartar. Continue beating until stiff peaks form. Spread meringue over pie, begin careful to seal edges. Bake at 400° for about 10 minutes or until lightly browned. Cool. Refrigerate until serving time.
Place chicken in greased baking dish. In a small bowl, combine picante sauce, brown sugar and mustard. Pour over chicken. Bake in 400° oven for 30 minutes. Serve over rice. 4 servings.
Grease large bowl. Heat milk, water and butter in a saucepan until very warm (120° to 130°). Combine 2 cups of flour, sugar, salt and yeast in mixing bowl. Add heated mixture and egg. Beat with electric mixer on high speed 2 minutes. Stir in enough flour to make soft dough. Turn dough onto floured board. Cover with mixing bowl. Let set 10 minutes. Knead until smooth and elastic, about 8 to 10 minutes. Form ball with dough and place in greased bowl. Turn once to grease top. Cover and let rise in warm place, free from draft, until double in bulk, about 45 minutes.
Cream sugar and margarine, then add dry ingredients. Press half in bottom of 9 x 13-inch pan. Add preserves, then sprinkle remaining mixture over top.
Mix together first five ingredients until smooth. Add remaining ingredients and refrigerate two hours. Makes five cups.
Mix 1/4 cup each of milk and orange juice with 1/2 banana, honey and a dash of vanilla in blender.
Combine cranberries and sugar. Mix thoroughly to dissolve sugar. Drain well and reserve liquid from oranges and pineapple. Add oranges, pineapple and coconut to cranberries; sprinkle gelatin over 3/4 cup of combined juices to soften. Place over medium heat, stirring constantly to dissolve gelatin. Add to fruits. Fold in sour cream and Cool Whip. Refrigerate overnight.
Bring water to a boil in medium sized saucepan; add the 1 1/2 teaspoons of salt. Add elbow macaroni and boil for 10 minutes or until slightly soft.
Let bread rise per package instructions. Grind pepperoni and mix with rest of ingredients. Roll out each bread loaf. Place 1/2 of pepperoni/cheese mix down center of each flat rolled out dough. Fold edges of dough over mixture and pinch edges together, sealing mix inside. Bake at 350° for 1/2 hour. Serve with warm spaghetti sauce.