HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a small saucepan combine the sugar and water, put over a low heat amd stir until the sugar dissolves. Increase heat to medium high and bring to a boil without stirring. Continue to boil until it turns a caramel color, about 8-10 minutes. Quickly pour over the bottom and sides of 8 custard cups or a 1 1/2 qt. glass casserole dish. Combine the eggs, evaporated milk, condensed milk and vanilla, mix together for 1 minute at medium speed until well blended. Pour over caramel mixture. Place the custard cups/casserole dish into a large baking pan with about 1 inch of hot water in the bottom. Bake at 325°f. 160°c. gas mark 3 for 35-40 minutes or until set. Refrigerate overnight. To serve first loosen the sides with a sharp knife, invert onto plates and give a good shake, they will fall out!
Sprinkle chops with salt and sage. Sear slowly. Turn to brown. Place in large baking dish. Slice apples 1/3-inch rings. Arrange on chops and sprinkle with broth sugar. Add flour to fat in skillet and cook until brown. Add water and stir until it boils. Add vinegar, salt and raisins. Pour sauce over chops. Cover and bake in 400° oven for 30 minutes or until apples are tender. Serves 6.
In a mixing bowl, combine first 6 ingredients. Combine remaining ingredients and stir only until moistened. Pour in greased 9-inch square pan. Bake at 350° for 30 to 35 minutes. Yields 8 to 10 servings.
Mix together really well. Put into small ovenproof dish (I use soup crock). Sprinkle with grated cheese. Bake about 15 minutes, the last 2 to 3 minutes sprinkle sliced Spanish olives over top. Serve with nacho chips.
Butter a 9 x 13-inch baking pan. Mix ingredients together and spread in pan. Sprinkle bits and cheese. Bake at 350° for 1 1/2 hours.
Cook onion and celery in butter in skillet until tender. Add mixture to bread cubes and cashews. Mix in seasonings, water, wine and egg. Stuff bird immediately and roast. Makes 8 cups, enough to stuff a 12 pound turkey.
In a medium bowl, combine fiesta herb with red pepper soup mix and tortilla chips. In a large plastic bag or bowl, combine chicken and egg (beaten with water), coating well. Dip chicken in tortilla mixture, coating well.
Mix vegetables, chicken and chicken soup together. Put in pie shell. Bake until brown in 350° oven.
Cream sugars and Crisco until light and fluffy (about 10 minutes) using electric mixer. Add eggs and vanilla and beat well. Sift flour, baking soda and salt together and add to creamed mixture a little at a time. Add the oats and pecans. Drop by teaspoonfuls on a cookie sheet covered with foil, shiny side down. Bake at 350° for 10 to 12 minutes. Let cool on the foil. Cookies and/or dough may be frozen.
Mix cream cheese and sugar until fluffy. Cut 6 cherries in half and reserve. Also chop rest of fruit up and add to the cream cheese mixture along with the nuts. Fold in Cool Whip. Put in foil cupcake holders in muffin tins and garnish top of each with an orange slice and 1/2 of cherry. Freeze until solid and put in freezer bags. Ready to eat whenever you want; better if taken out about 15 to 30 minutes before eating. Yummy!!
Mix together softened cheeses. Add seasonings and about 1/2 cup of crushed stuffing mix. Mix well. Form into a ball or several smaller balls as per choice. Roll in additional stuffing mix. Wrap in wax paper and refrigerate until serving time.
Brown meatballs or ground beef and drain well. If you are using meatballs remove them from the skillet, otherwise add remaining ingredients except spaghetti and cheese. Bring mixture to a boil, add meatballs if using them, cover and simmer for 20 minutes. Remove bay leaf. While sauce is simmering cook spaghetti according to package directions. Serve over spaghetti and top with parmesan cheese.
Saute the bell	peppers, onions and celery in oil. Add tomato sauce, tomato, water, salt, pepper, cayenne pepper, bay leaves, and Worcestershire	sauce.	Make about 2 cups of flour in oil for roux and add to above. Let boil 10 minutes. Add crabmeat and shrimp. Let boil	15 minutes. Add okra and let boil about 20 minutes, stirring often. Serve over rice.
Sift together dry ingredients; stir in oats and sugar. Cut in butter until crumbly. Pat 2/3 of crumbs in an 11 x 7-inch pan. Spread with preserves; top with remaining crumbs. Bake in a 350° oven about 30 minutes.
Mix all ingredients together. Roll into balls. Bake 20 minutes at 350°.
Mix flour and salt in bowl. Beat eggs and add to flour mixture with water and oil. Mix with fork and then knead for 10 minutes. Cover with a towel for 10 minutes. Dough should not be sticky. Flour counter and roll as for jelly roll and cut to desired width. Separate and unroll and let dry on counter until completely dry. Lift with fingers. May be frozen uncooked.
Fry bacon; chop and set aside. Mix onion, garlic, oregano and parsley together and set aside. In 5 tablespoons olive oil, brown the ground round. To the ground round, add the bacon, onion mixture and the remaining ingredients. Add water as required while cooking. Simmer, covered, 2 or 3 hours.
Stir together first 4 ingredients and spread in a shallow baking pan. Bake at 350°, stirring occasionally, for 20 minutes. Sprinkle 2/3 of the crumbs in a 13 x 9 x 2-inch pan.
Blend soup and milk in 6 c. casserole. Mix in tuna, noodles, beans/peas and onion. Top with buttered bread crumbs. Bake in hot oven 400° for 25 minutes. May use white sauce in place of soup. Serves 4.
Fry sausage, drain. Break into small pieces. Follow directions on corn bread mix. Add sausage. Pour in greased 9 inch round cake pan. Bake at 400° oven for 20 to 25 minutes.
In blender, place all ingredients, except ice. Cover and blend at medium speed until smooth. Increase speed to high; add ice cubes, one at a time, until all are finely crushed.
Boil water and tea bags gently for 10 minutes. Mix frozen orange juice and lemonade as directed on can. Remove tea bags from water and add diluted orange juice and lemonade, sugar and stick cinnamon. Boil for 10 minutes longer. Serve piping hot.
Pour boiling water over quick oats. Let cool while preparing the rest of the cake. In another bowl, mix brown sugar, white sugar, shortening, eggs and vanilla. Mix together and stir in oatmeal mix. Add flour, soda, salt and cinnamon. Put in 9 x 13 x 2-inch pan and bake at 350° for 40 minutes or until done.
Heat milk until hot. Add all combined ingredients. Cook until thick. Then add 1 tablespoon vanilla.
Mix ingredients in order as given. Bake in 350° oven for 30 to 45 minutes in a well-greased 13 x 9 x 1-inch baking pan or dish.
Boil pork roast until well done. Cool and cube. Save broth. Chop and saute peppers, celery and onions until tender. Combine pork, peppers, celery, onions, tomatoes and beans into a large stew pot and simmer for several hours; the longer, the better. If more liquid is needed, use broth that was saved. Season to taste with chili powder, Tabasco sauce and cumin seed. Serve with crackers (sourdough preferred).
Place the chicken and cold water in a pot. Bring to a rolling boil and remove any froth that gathers on top. Add all vegetables, salt and pepper. Bring to a boil, then reduce the heat to simmer. Cover and cook for 2 to 3 hours or until the chicken is tender and can be pulled apart. Remove the chicken from the soup. Remove all meat from bones and return the meat to the soup. Serves 6.
Preheat oven to 350°. Mix all ingredients together. Pour into casserole dish and bake 35 minutes. Makes 8 servings. This can also be mixed and refrigerated overnight before baking.
Cream shortening and sugar. Add eggs, one at a time. Add bananas and vanilla; beat. Combine dry ingredients; gradually add to banana mixture. Drop by teaspoonfuls onto greased cookie sheet. Bake at 375° for 10 minutes.
Dissolve jello in 2 cups boiling water. Add softened cream cheese and mayonnaise to hot mixture and cool. Drain pears and mash. Add mashed pears and crushed pineapple (not drained) to cool jello. When this begins to congeal, fold in a small carton of Cool Whip.
Put popped corn in large bowl and set aside. Combine sugars, corn syrup, water, vinegar, and salt in a 2 qt. saucepan. Heat to boiling over medium-high heat, stirring frequently. Stirring constantly after it comes to a boil, continue to cook until it reaches 260 degrees on a candy thermometer. Reduce heat and stir in butter. Pour syrup in thin streams over corn in bowl. Stir corn to coat with syrup. Cool slightly, butter hands, shape into balls, and place on waxed paper. Yields 12 balls.
Dissolve jello in water. Add strawberries, pineapple, bananas, and nuts. Put half of mixture in an 8 x 12-inch pan. Chill to set. Pour sour cream over mixture in pan. Then spoon carefully the remainder of strawberry mixture over sour cream. Refrigerate until firm.
Leave cheeses at room temperature for about 2 hours. Cream all cheeses together with garlic salt, red pepper and Worcestershire sauce. Add 1/2 cup of nuts and 1/2 cup parsley. Shape into ball or log. Roll into 1/2 cup of nuts and 1/2 cup parsley.
Preheat oven to 350°. Combine squash, margarine, onion, crushed crackers, milk, mixed with beaten egg, salt, pepper and cheese. Pour into buttered 1-quart Pyrex dish. During the last 15 minutes, add Pepperidge Farm stuffing to cover top. Bake at 350° for 40 minutes.
Melt pieces and peanut butter over low heat; remove from stove and add pretzels and nuts. Spread on greased (buttered) cookie sheet. Break into pieces.
Sift flour with cinnamon and salt. Beat egg whites in large mixing bowl until soft mound forms. Gradually add 3/4 cup of the sugar. Continue beating until very stiff and straight peak forms (do not underbeat). Combine egg yolks, 3/4 cup sugar and vanilla in small mixing bowl. Beat until thick and lemon-colored. Stir in dry ingredients and beat good. Fold batter gently, but thoroughly, into egg whites using a whisk or spatula, fold in walnuts. Pour into ungreased 10-inch tube pan. Bake at 350° for 55 to 65 minutes. Cool completely upside down before removing from pan.
Saute onions in margarine using low heat, stir occasionally and saute until onions are transparent. Add beef broth, 1 can cold water and Worcestershire sauce. Simmer for 1 hour. Divide into 4 cups. Remember to use cup or bowl that can be broiled in oven. Sprinkle with Parmesan cheese. Top with croutons and 1 slice of Mozzarella cheese. Broil for 5 minutes or until light brown and bubbly.
Crush cookies in blender. Combine and blend until thick pudding, milk and vanilla. Combine margarine, whipped topping, cream cheese and powdered sugar. Using a flower pot or sand pail, alternate layers of "dirt" (Oreo cookies) and pudding and whipped topping, ending with "dirt". Refrigerate. May be decorated with gummy worms, flowers, etc. Use a shovel to serve.
Peel pears and halve or quarter them; place in large pot or pan. Sprinkle heavily with sugar. Cover in water and let set overnight. Cook on low heat about 6 hours or if smaller amount until pears get done and syrup is thick. Place in jars and seal. Ready to eat.
Brown meat and drain fat. In soup pot, place water and all veggies. Add meat, seasonings and wine. Cover and simmer for 1 hour.
Boil the water and sugar for five minutes, cool and add the rest of ingredients. Set at 3:00 P.M. and let rise until 5:00 P.M. Knead down and let rise at least 2 times. Form into buns and place in pans at 9:30 P.M. or later. Keep in a cool place overnight. Bake in the morning in a 350° oven for about 20 minutes.
Mix pineapple, pudding mix and Cool Whip together and ice prepared angel food cake. Quick, easy and good.
Preheat oven to 425°. Heat butter in 13 x 9 x 2-inch pan until melted. Mix remaining dry ingredients. Coat chicken. Place skin side down on pan. Bake 35 minutes; turn chicken and bake 15 minutes longer. Makes 6 servings.
Mix butter and sugar over medium heat. Cool 2 minutes. Add 1 egg at a time; mix thoroughly. Add flour; mix well. Add vanilla and pecans. Pour into greased pan. Bake at 325° for 30 minutes.
Melt butter in frying pan. Add shrimp, mushrooms and garlic. Cover and cook on medium heat for about 10 minutes or until shrimp are pink. Uncover; stir in sherry and parsley. Cover and simmer for about five minutes. Remove from heat and sprinkle cheese generously. Serve with crunchy Italian bread, salad and chilled white wine. Serves 4.
Carefully mix the meats, steak sauce, egg yolks, salt and pepper with the tines of a fork, but do not mash it. Lightly form each burger and lightly press into a patty shape. Make an indention and put a thin slice of butter inside each burger, making sure the butter is entirely encased in the meat. Grill or broil as you would any other burger.
Sift dry ingredients together in large mixing bowl and mix well. Pour other ingredients over flour mixture and stir. Do not beat. Bake in tube pan at 350° for 1 hour and 10 minutes.
Cook macaroni until tender in salt water; drain. Cook ground beef and onion until meat changes color. Drain off fat. Mix sugar and tomatoes. Stir meat, tomatoes, soup, cheese and black pepper into the macaroni. Put in casserole dish. Bake in 400° oven for 20 minutes. Add more salt, if needed.
Brown and season hamburger. Drain fat and stir in 1/2 cup cheese. Set aside. In saucepan heat tomato soup, mushroom soup and enchilada sauce. Dip corn shell in sauce; fill with meat. Roll and place in baking dish. Pour remaining sauce over rolled enchiladas and sprinkle with remaining cheese. Bake at 350° for 25 minutes.
Whisk together first 4 ingredients. Set dressing aside. Peel pears, if desired; quarter and core pears. Brush with lemon juice. Arrange Bibb and romaine lettuces on 4 plates. Arrange pear quarters over lettuce. Drizzle with dressing; sprinkle salad with Parmesan cheese, crumbled bacon and raspberries.
Mix ingredients in order listed, dissolving soda in boiling water. Bake in a shallow pan at 350° for 40 minutes.
Crumble leftover biscuits in bottom of pan. Pour canned peaches with juice over top. Sprinkle with cinnamon, nutmeg and brown sugar. Dot with butter. Bake at 375° for 30 minutes or until light brown.
Put in 9x13 buttered pan. Bake at 350 degrees for 15 minutes. Cool.
Roll quartered biscuits in sugar and cinnamon mixture. Place in greased Bundt pan. Bring brown sugar, butter and cinnamon to a boil. Pour over biscuits. Bake at 350° for 35 minutes, until golden brown. Pull apart and eat with your hands.
Combine the first 3 ingredients together in a bowl. Form meat into patties. Place patties in the refrigerator for about 30 minutes before cooking. Grill outside on outdoor grill or on an inside grill. Baste patties with barbecue sauce while cooking. Cook about 5 to 7 minutes on each side. Place a slice of fat-free cheese on each patty for the last minute of cooking time. Serve on low-fat buns with lettuce, tomato and any other garnish you desire. If using mayonnaise, be sure to use the Kraft fat-free variety. Makes 8 burgers.
In medium mixing bowl, combine sugar and cocoa. Add eggs, butter, milk and vanilla. Mix well. Fold in pecans and coconut. Pour into pie shell. Bake at 325° for 50 to 60 minutes. Put in refrigerator for 3 hours. You can use whipped cream on top. Make sure it's whipped.
About 30 minutes before serving, prepare green beans as label directs but cook only half as long as directed; drain. In 12-inch skillet over medium heat, fry bacon until crisp; drain and crumble. Set aside. Pour fat from skillet; wipe skillet clean with paper towels. To skillet, add butter or margarine and onion; cook until onion is tender, about 3 minutes. Increase heat to medium-high. Add zucchini and cook, stirring quickly and frequently, until just tender-crisp, about 4 minutes. Stir in crumbled bacon, green beans, salt and pepper and cook about 1 minute longer or until beans are hot. Makes 6 servings.
Roll meat in seasoned flour. Brown meat in oil. While browning meat start boiling veggies. Add meat to mixture. Boil until tender. Take 1/4 cup seasoned flour and 2 packages gravy mix and add to water to make smooth paste. Add to mixture to thicken. Simmer for 1 to 1 1/2 hours.
Cream the margarine and sugars. Add egg and vanilla. Mix well. Add flour, soda and salt. Mix well. Add oatmeal and chocolate chips. Spoon blobs of dough onto ungreased sheets. Bake at 375° for 9 to 10 minutes until light brown. Store in refrigerator to keep from getting stale.
Butter a 12 x 7 1/2-inch baking dish with 2 tablespoons butter or oleo. Clean salmon and break apart in a bowl. Stir in egg and cooked rice; add milk. Mix well. Pour into prepared pan and cover with coarsely crushed soda crackers (about 3/4 cup). Bake at 350° for 1 hour.
Knead and roll out. Cut out rolls and let rise 3 hours. Bake.
In a 8 x 13 inch rectangular baking dish, melt butter in a 350 degree oven. In a bowl, mix sugar, flour and spices together. Add flour mixture evenly on top of melted butter, then add milk and pears with juice. Bake for 1 hour and 15 minutes.
Cook potatoes until tender and skin. Let potatoes cool completely, then grate them, using the largest hole on the grater. Add sour cream, cheese, green onion, salt and pepper. Mix thoroughly and press into a 2-quart greased baking dish. Add some grated cheese to the top and bake for 25 minutes at 350°.
Mix 1/2 cup melted butter and all other ingredients, except corn flakes. Pour into greased casserole. Mix corn flakes and other 1/2 cup butter; sprinkle over top. Bake at 350°, uncovered, for 45 minutes. Serves 12.
Combine broccoli, crumbled bacon and grated cheese. Mix mayonnaise, sugar and vinegar. Pour over salad mixture. Let set in refrigerator overnight.
Beat together eggs, half and half, salt and pepper. Toss together meat, cheese and flour. Add to egg mixture. Pour into crust. Bake pie on cookie sheet in 400° oven for 30 to 35 minutes, or until knife inserted between center and edge comes out clean. Cool 10 minutes before serving. Makes 6 to 8 servings.
Drain cooked carrots. In a small saucepan, combine sugar, cornstarch, salt and ginger. Add orange juice. Cook and stir until thickened and bubbly. Cook and stir 1 to 2 minutes more. Stir in margarine. Pour over hot carrots, stirring lightly to coat.
Preheat the oven to 300°. In small bowl, combine butter and Worcestershire sauce; add walnuts, stirring to coat. Let stand for a few minutes so walnuts can absorb the liquid. Spread walnuts on a baking sheet and place in oven for 15 minutes.
Work flour, shortening, powdered sugar and salt as you would pie crust and press into a 9 x 9-inch pan. Bake for 15 minutes at 350°.
Bring pepper, sugar and vinegar to a boil. Boil for 3 minutes. Add coloring. Add pectin and boil 1 more minute. Remove from heat. Let set 5 minutes. Strain and pour into hot jars. Seal. Makes 4 pints.
Preheat Broiler. Cut up chicken, wash and dry. (remove skin if you wish). Melt butter and add all other ingredients. Pour over chicken in baking pan. Broil until brown, turn, baste and brown again. Takes about 45 min. to cook through.
Mix together and pour in a muffin pan. Bake 20 to 25 minutes at 325°.
Mix the water and lye; let cool. Add the ammonia and Borax or Borateem. Pour into a 1-cup strainer. Cool grease to room temperature. Stir until creamy and thick. Pour into small container to set (a matchbox or a small plastic margarine container). Vinegar will neutralize lye.
Combine all ingredients; mix well. Spread in sprayed or greased 9 x 13-inch pan. Bake at 350° for 40 to 50 minutes.
Beat milk, flour and salt together. Stir in the egg, sugar and rum and continue to beat. The batter will be thick. Peel apples; core and cut into 1/4-inch slices. Dip apples in the batter and fry in hot butter. Drain. Sprinkle with cinnamon and confectioners sugar or serve with maple syrup.
Lightly brown breasts (salted and peppered) in margarine. Place in baking dish, not overlapping. Pour all other ingredients in frying pan over heat. Mix. When combined, pour over chicken pieces. Bake at 300° for 1 1/2 hours, covered with aluminum foil. Bake another 1/2 hour at 350°, uncovered, to brown. Serve over wild rice.
Beat the eggs.	Mix in the oil and water. Stir in the pumpkin pie filling. Mix together flour, sugar, soda, salt and spices and stir into the pumpkin	mixture. Mix well and put in pans and bake at 350° for approximately 1 hour.
Brown ground beef; drain. Saute onions and add to ground beef. Mix tomatoes, enchilada sauce, mushroom and chicken soup with ground beef. Cut tortillas into pieces. Layer meat sauce with tortilla pieces as follows: Begin with meat sauce, tortillas, sauce, tortillas, sauce. Top with grated cheese. Place this in greased 9 x 13-inch pan. Bake at 350° for 35 to 40 minutes, or until bubbly.
Chop strawberries and place in 3-quart casserole with pectin. Stir well. Cover. Pace in microwave oven and heat at Full power, 8 to 10 minutes until mixture is at a rolling boil. Add sugar to boiling mixture and stir well. Return uncovered to microwave oven and heat at Full power, 8 to 10 minutes, stirring after 5 minutes until mixture reaches a full rolling boil. Let boil 1 minute longer. Remove from oven and skim off foam with metal spoon, stirring jam for 5 minutes. Ladle into hot sterilized glasses. Seal. Makes 8 cups.
Lightly season the very thin pieces of veal with salt and pepper. Dredge lightly in flour that has been spread on plate or sheet of waxed paper, being careful not to coat heavily; shake off excess flour. In a large, heavy skillet, melt butter or margarine. Add veal to the hot pan. Saute briefly and quickly to brown lightly, about 2 minutes on each side. Lower heat, spoon lemon juice over meat, add the wine, cover and cook 2 minutes. Transfer meat to serving dish. Stir up any browned bits in pan. Let liquid cook down a little over high heat if you think necessary. Spoon sauce over veal. Sprinkle with chopped parsley if desired.
Line a 9-inch glass dish with peppers. Cover with grated cheese. Pour beaten eggs on top. Bake at 350° for 30 minutes. Cut in squares.
Heat oven to 375°. Grease baking sheets with shortening. Combine shortening, brown sugar, egg, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Combine oats, flour, baking soda, salt and cinnamon. Mix into creamed mixture at low speed just until blended. Stir in chocolate-covered raisins.
Dump together; mix well. Pour into buttered 9 x 13-inch pan. Bake for 1 hour at 350°.
Place chicken in long Pyrex dish and add mixed vegetables. Mix soup and broth and pour over above. Mix flour, milk and melted butter and pour over top. Bake at 350° until golden brown.
Dissolve cherry jello in 1 cup boiling water and 1 cup pineapple juice; let set. In second pan dissolve 1 or 2 packages lime jello. Dice 1/2 pound marshmallows in hot jello. Allow to cool. Add drained crushed pineapple, mayo, cream cheese, broken pecans and Cool Whip. Combine with the lime and marshmallow mixture when room temperature. When red jello is firm, pour the lime and fruit on top. Return to refrigerator. Let set 24 hours. Serve.
Crust: Mix first 3 ingredients and pat into pan. Bake at 350° until brown. Let cool.
In small mixing bowl, combine pudding and milk. Mix on low speed until thickened, about 2 minutes. Chill until set, about 5 minutes. Fold in whipped cream. Spread 1/3 cup of pudding mixture on 8 graham crackers. Top with remaining crackers and wrap sandwiches individually in plastic wrap. Freeze until firm.
Brown ground beef, green pepper and onion; drain off fat. Follow directions on taco package; cook down. Add beans and chili; let cook 15 minutes. Layer casserole dish with meat mixture, then 3 tamales, then cheese. Layer again. Mix corn bread as directed on package and pour on top of this. Bake at 400° for 20 to 25 minutes or until golden brown.
Sprinkle cottage cheese with orange jello. Drain mandarin oranges and crushed pineapple. Mix with cottage cheese and jello. Fold in Cool Whip. Makes a large bowl. May keep in icebox several days in covered dish. Stir thoroughly before serving.
Cover meat with cold water and boil until tender, 3 to 4 hours. Cut up cabbage and onions and cook separately until tender. Cook carrots and potatoes together. Add all the cooked vegetables to the broth just before serving. Serve meat on a side dish dipped in prepared mustard and a slice of bread.