HumbleIntelligence/food-ner-1-Million huggingface dataset:
Grease 2 cookie sheets with butter. In heavy saucepan, combine the sugar and water. Cook over moderate heat, stirring constantly, until sugar dissolves. Continue cooking, without stirring, until syrup reaches the firm ball stage (244°).
Mix together butter, shortening, sugar, flour and baking powder like pie dough. Take out as much as needed for crumbs on top. Add milk and eggs. Mix well. Put in greased pie pans. If using crumbs, sprinkle on top. Bake approximately 35 minutes at 350°.
Mix all ingredients together, using 3/4 bag chips in salad and 1/4 bag as topping. Cook in a 350° oven until simmering. Serve warm.
In covered blender at high speed, blend strawberries and undiluted lemonade concentrate until blended. Pour strawberry mixture into a chilled punch bowl. Add remaining ingredients except orange slices. Stir punch until sugar is dissolved.
Brown meat and drain. Add all remaining ingredients and additional water (if desired). Cook until vegetables are tender or in crock-pot for 8 to 10 hours. Serves 6 to 8.
Do not pare cucumbers; slice thin and add onions. Add salt. Cover with cracked ice and mix thoroughly. Let stand 2 hours. Drain well. Combine remaining ingredients. Pour over cucumber mixture; heat just to a boil. Seal in hot, sterilized jars.
Cook ingredients until it spins a thread. Pour 1/2 onto whites of two eggs beaten stiffly. Cook other half until it makes a hard ball in water. Pour into egg mixture very slowly. Add 1 teaspoon vanilla. Beat until creamy (by hand) for a very long time. Drop by teaspoon onto waxed paper.
Follow directions on box for pudding; when thick, pour over cake mix. Beat 2 minutes. Pour into greased and floured 13 x 9-inch pan. Sprinkle with chocolate chips. Bake at 350° for 35 to 40 minutes.
Warm jelly with water or pineapple juice over medium heat until liquid. Add pineapple chunks and Carolina Pride cocktail smokies. Heat until warmed through. Serve immediately.
First Layer: Dissolve 1 package of jello in 9 x 13-inch pan or dish, using 2 cups boiling water. Chill until firm.
Bring to boil the soup, water and gelatin. Remove from heat and using wire whip, add cream cheese. Add mayonnaise, shrimp, celery, green onions, water and crab meat (optional). Mix. Pour in mold and chill.	Serve with your favorite crackers.
Chop and boil potatoes until done. Cream potatoes. Mix sour cream, cheese and bacon bits. Stir. Top with cheese. Bake in oven at 350° until cheese melts.
Place chicken livers (and livers of any fowl) and pork in 4 tablespoons butter and saute until just done. Cool, add tarragon, salt, pepper and wine. Place in food processor and pulse to render into thick paste by mixing in remaining 4 tablespoons butter. Spread fried or baked toast with liver paste and place cooked fowl on each slice. Pour sauce over meat and serve. For 6 slices of toast.
Combine celery, pepper, onion, oil and garlic. Heat until vegetables are tender. Stir in remaining ingredients. Heat, covered, on high until shrimp are cooked.
Brown meat. Add onion and cook until tender. Add soup, chili powder and chiles. Add milk. Simmer for approximately 10 minutes.
Combine first 5 ingredients in a large bowl. Add eggs and oil, stirring until dry ingredients are moistened. Do not beat. Stir in vanilla, pineapple, 1 cup pecans and bananas. Do not beat. Spoon batter into 3 greased and floured 9-inch pans. Bake at 350° for 25 to 30 minutes or until toothpick comes out clean. Cool in pans 10 minutes. Remove from pans and cool completely. Frost with Cream Cheese Frosting.
Mix all ingredients together. Spoon onto a greased cookie sheet. Flatten with a fork. Bake at 350° for 12 to 15 minutes.
Spray Pam in lasagne pan; brown meat and onion. Spread thin layer of meat, layer tortillas, meat, 1/2 cheese and soup mixture. Top with tortillas; bake 30 minutes at 350°. Remove and add remaining cheese; bake 10 to 15 minutes more.
Mix together and pour into unbaked pie shell. Bake until golden and bubbly at 350°.
Beat together. Add to mustard mixture and heat until thick. When cool, add mayonnaise, enough to make 2 cups.
Cook ground beef and drain. Add spaghetti sauce. Cook noodles as directed on box. Layer noodles, meat mixture, cottage cheese and Mozzarella cheese. Bake in oven at 350° for 20 to 25 minutes.
Sprinkle ham or bacon, broccoli and mushrooms in deep dish unbaked crust. Put a layer of grated or sliced Swiss cheese. Mix all remaining ingredients together. Beat good with fork. Pour over vegetables and cheese in shell. Bake at 350° for 25 minutes or until top is brown and quiche is firm.
Mix the cream cheese and 1/2 jar of caramel topping. Mix walnuts and 1/2 jar caramel topping. Pour second mixture over first mixture. Slice apples and dip into mixture. It's delicious!
Mix sugar, flour and salt. Add juice and stir until smooth. Add 1 1/2 cups of cheese and pineapple and mix. Put in 9 x 12-inch pan and top with melted butter and crackers. Sprinkle with cheese (1/2 cup). Bake at 350° for 20 to 30 minutes.
Fill celery stalks with peanut butter after cleaning. Arrange raisins in peanut butter in a row to resemble ants crawling on a log.
Mix all ingredients except cheese together and chill. When ready to serve, pour mixture over cream cheese. Serve with crackers.
Combine cake mix, pudding mix and salad oil. Add eggs, beating after each addition. Add Sprite and mix well (about 2 minutes.) Pour into greased and floured 13x9x2 pan. Bake at 350 degrees for 35 minutes. Cool and top with:
Combine sugar, milk and pudding mix in 2-quart saucepan. Cook and stir until mixture boils; cook at rolling boil for 5 minutes. Remove from heat. Add margarine and vanilla. Beat at high speed in small bowl of electric mixer for 3 to 4 minutes or until mixture holds shape. Drop from teaspoon onto buttered cookie sheet. Store in cool place. Children can help with recipe.
Blend and add 1 can flat beer (open the day before). Whip up. Will keep indefinitely.
Grind bologna and pickles together. Add sweet relish and mayo. Mix well and chill. Spread on bread for sandwiches.
Cook to soft ball stage all ingredients except vanilla and pecans, then add vanilla and beat until thickened. Add pecans, stirring until well coated and turn onto greased platter or waxed paper. (I use wax paper.) Separate into individual pieces.
In a bowl, combine apricots and coconut. Add milk; mix well. Stir in walnuts. Chill for 30 minutes (the mixture will be sticky). Shape into 1-inch balls and roll in confectioners' sugar. Cover and refrigerate at least 2 hours before serving. Store in refrigerator.
Cook onion, celery and garlic until tender. Add tomatoes, sauce, salt, sugar, Worcestershire sauce, chili powder and hot sauce. Simmer, uncovered, for 45 minutes. Mix cornstarch and cold water and stir into sauce. Cook and stir until thickened and bubbly. Add shrimp and green pepper. Cover and simmer for 5 minutes longer. Serve over hot rice.
Preheat oven to 325°. Beat cream cheese and sugar together. Add eggs, vanilla and salt and beat until well blended. Place crust on a cookie sheet and pour in filling. Drop dollops of melted chocolate chips on top of filling and swirl with a knife like a marble cake. Bake on the cookie sheet for about 25 to 30 minutes or until clean knife inserted in center comes out clean. Cool. Chill 3 hours. Makes 8 servings.
Mix together tuna, chopped boiled eggs, mayonnaise, celery seed and cooked shell macaroni. Mix carefully so that you do not tear the macaroni shells. Fold in the drained green peas. Serve cold.
Beat egg yolks; add sugar and beat again. Mix together rusk crumbs, nuts, vanilla and baking powder. Add to egg mixture. Fold in stiffly beaten egg whites. Bake in a 9 x 13-inch greased pan at 350° for 30 minutes. Cool. Melt Milk Duds, milk, confectioners sugar and butter until smooth, stirring constantly. Let stand until cool and creamy. Whip the cream; spread over baked portion. Pour sauce on top and refrigerate overnight.
Mix all ingredients together and bake according to box directions. Frost with canned cream cheese frosting or make cream cheese frosting yourself.
Grease a 9 x 13-inch cake pan.	Put all dry ingredients into pan and mix. Make 3 small holes in this mixture. Into hole 1, put the vanilla. Into hole 2, put the vinegar. Into hole 3, put the oil. Pour 1 cup water over all the ingredients. Stir until well mixed. Bake at 350° for about 30 to 35 minutes. Ice	with your favorite icing or serve with whipped topping.
Preheat oven to 300°. Beat margarine and sugar until fluffy. Blend in flour. Press onto 12-inch round pizza pan. Bake 20 to 25 minutes.
Combine flour, soda, baking powder, salt and sugar. Cut in shortening until size of a pea. Add buttermilk; add yeast dissolved in lukewarm water. Stir in flour until dampened. Knead 8 to 10 times on floured surface. Roll out and cut into biscuits. By leaving space between them, they will brown better. Brush with butter. Let rise approximately 1 hour. Bake at 400° for 8 to 10 minutes. Dough can be stored in tightly covered bowl in refrigerator for 2 weeks. Yield: 50 biscuits.
Layer lettuce, peas, almonds, bacon and chopped eggs in a 9 x 13-inch pan. Mix mayonnaise and Ranch powder together and spread on top of salad mixture. Sprinkle with cheese. Best if made the night before.
Spray 9 x 12-inch baking dish with Pam. Spread 1 cup tomato sauce on bottom. Layer with noodles, breaking off excess length. Cover with 1 1/2 cups tomato sauce, 1 cup of tofu mixture (tofu, onion, green peppers, yeast flakes, salt and basil, crumbled) and 1 cup CASHEW CHEESE. Repeat layer. For third layer, end with noodles, sauce, CASHEW CHEESE and tofu. Sprinkle on PARMESAN CHEESE. Bake at 350° for 45 to 50 minutes.
Place all ingredients together in large 2-quart baking dish. Bake at 375° for 45 minutes. Stir; add 1 cup of Velveeta cheese. Put back into oven for 10 to 15 minutes.
Mix dry pudding and Cool Whip until pudding is dissolved. Add crushed pineapple and juice. Mix well. Add marshmallows and pecans. Refrigerate for about 1 1/2 to 2 hours before serving. Made the night before is better. Serves 6 to 8.
Grease 9 x 13-inch pan. Brown sausage; drain well. Brown onions. Warm up soup. Combine with milk and eggs. Tear bread in small chunks to cover pan well. Alternate with bread, cheese and sausage. Pour combined liquid over. Can be made ahead. Great for brunch. Bake in 325° oven 45 minutes. Check doneness with toothpick.
Put the first 5 ingredients in a saucepan. Bring to a boil for 5 minutes. Let cool. In a large bowl with lid, put remaining ingredients. Pour vinegar mixture over cucumbers, peppers and onions. Seal with lids for one hour at room temperature. Put in jars with lids and keep in refrigerator. Wait 10 days before eating. They will keep for a year or longer. Makes about 1 1/2 quarts.
Butter a 3-quart Pyrex dish. Remove crust and butter both sides of 8 slices very thin bread. Layer 8 slices ham, then 8 slices cheese. Repeat with same second layer. Then beat eggs, milk, salt and dry mustard. Pour over casserole. Refrigerate 24 hours (or freeze for several weeks). One hour before cooking, saute 1 cup crushed Bacon Thins in 1 stick butter. Sprinkle over top of egg dish. Bake 1 hour at 350°. Let cool 15 minutes before serving. Serves 12.
Sift together the dry ingredients. Sprinkle a few tablespoons of flour over nuts, cherries and raisins. Cream shortening, sugar and add eggs. Add dry ingredients and nuts, cherries and raisins. Add hot applesauce. Grease and flour a tube cake pan. Bake at 350° for 1 hour and 30 minutes. Cake is similar to a fruit cake. Place cool cake in a tin for about 1 week before serving. Freezes well.
Mix sugar and syrup. Microwave on High for 4 minutes. Add raw peanuts and salt. Microwave on High for 3 minutes. Add butter and vanilla; microwave on High for 1 1/2 minutes. Add soda; stir well. Pour on buttered pan.
Mix dough (flour, powder, salt, sugar, shortening and milk). Roll into a rectangle. Cover with a thick layer of apples. Roll up as for cinnamon rolls and slice off. Arrange in casserole and cover with a syrup made of the brown sugar and water. Heat brown sugar and water to boiling, then pour over mixture in casserole. Sprinkle on cinnamon. Bake until a delicate brown in a 350° oven.
In a large bowl, combine first five ingredients. Mix well. Blend the S & W ready cut salsa and the dressing pour over salad and toss well. Cover and chill. Spoon into lettuce leaves. Makes 8 servings.
In a 12-inch skillet, melt butter over medium heat. Add artichokes and cook, stirring occasionally, 2 minutes. Add shrimp, increase heat to high and cook, stirring 2 to 3 minutes or until shrimp are pink and loosely curled. Add water, wine, chicken stock base and rice mixes. Heat to boiling over high heat; boil 1 minute. Reduce heat to low and simmer, uncovered, 5 minutes. Stir in red peppers, scallions and green beans. Cook over medium-low heat 5 to 8 minutes longer, or until rice is tender and beans are cooked through. Serve immediately.
Mix peas, green beans, celery, onions and pimento. Salt to taste and let stand while mixing salad oil, sugar, vinegar, water and paprika. Shake in a jar until mixed real good. Pour over vegetables and let stand in refrigerator overnight. Drain before serving.
Cut chilled butter into flour. Stir in water to form pastry. Roll between waxed paper to desired thickness. Place in 10-inch quiche pie pan. Flute edges.
Combine sugar and flour well; add eggs and butter. Mix well. Add coarsely chopped nuts, chocolate chips and vanilla. Mix well. Pour into unbaked pie shell. Bake at 350° for 40 to 45 minutes. Great served with a scoop of vanilla ice cream.
Blend 1 stick margarine with graham cracker crumbs. Line bottom of 9 x 12 x 2-inch pan with this crust.
Mix flour, oats, salt and sugar. Cut in shortening. Add water, mixing with fork. Roll out to about 1/4-inch thick. Cut out into rounds (with glass). Place on ungreased cookie sheet. Bake at 375° until golden brown (about 20 to 25 minutes).
Cook rice. Saute onion, green pepper and celery in butter. Cook broccoli and drain. Combine with Cheez Whiz, vegetables and soup. Fold in cooked rice. Put in casserole dish and bake at 350° for 20 to 30 minutes.
Rub roast with garlic and pepper. Place roast in a crock-pot or slow-cooker. Combine soup mix and stewed tomatoes. Pour over roast. Cook on low for 6 to 7 hours.
Combine apples and sugar. Let stand 1 hour, stirring occasionally. After 1 hour, add flour, soda, cinnamon, allspice, nutmeg and salt. Mix well. Add margarine, vanilla, eggs and raisins. Pour into 9 x 13-inch pan and bake at 325° for 1 hour.
Cook noodles until tender. Heat vegetables in microwave just until warmed. Drain both and place into a sealable bowl. Pour over that, 1/2 bottle of the dressing and toss to mix. Chill. Before serving, toss and you may want to add a little more dressing, if desired.
Place meat, tomatoes, salt and bay leaf in a medium saucepan. Add 2 cups water, cover and bring to a boil. Skim surface, reduce heat and simmer, covered, for 1 hour. Add bean, corn, onion, barley, oregano and garlic. Simmer 1 hour or longer until tender.
Brown ground beef; stir in cheese and chili. Serve in fondue pot with chips.
Partially thaw the hash browns. Melt butter and pour half over the hash browns in baking pan. Mix in all other ingredients except corn flakes. Mix corn flakes and the other half of the melted butter. Spread on top of potato mixture. Bake at 350° to 375° for 1 hour.
Saute the garlic in olive oil. Roll dough into 4 circles. Mix the spinach, garlic and black olives to make the filling. Place filling on 1/2 of each dough circle and top with provolone cheese and pepperoni, if desired. Fold dough over filling to make turnover.
Mix thoroughly the first 3 ingredients. Combine soup and water. Sift soda, flour, baking powder, cinnamon and salt. Add to mixture. Bake in greased 9 1/2 x 13 x 2-inch pan at 350° for approximately 40 minutes or until tester comes clean.
Stir the warm water and yeast to dissolve. Stir in the milk, salt, shortening, sugar, eggs and half the flour. Mix with spoon until smooth. Add enough remaining flour to handle easily. Mix with hands. Knead until smooth. Cover and let rise in warm place until double. Roll dough scarcely 1/4-inch thick into a 12-inch circle. Spread with butter. Cut into 16 pie shaped pieces. Beginning at rounded edge, roll up. Place on pan, point underneath. For excellent eating and keeping quality, keep dough as soft as possible, almost sticky, just so you are able to handle them.
Beat the egg and add the milk. Peel and slice the cucumbers, and dip them into the cracker crumbs. Lay the cucumbers out to dry a little, then dip them into the egg-milk mixture and then again into the cracker crumbs. Fry them in butter or vegetable oil, and sprinkle them with salt to taste.
Mix all vegetables together. Dice up potatoes and tomatoes. Empty juice from all cans of vegetables, except the tomatoes and mixed vegetables. Add meat, onion, salt and pepper (to taste). Simmer 35 to 45 minutes. May cook longer, if desired.
Combine softened cream cheese and Cheddar cheese, mixing until well blended. Add pimento, green pepper, onion, Worcestershire sauce, lemon juice and seasoning. Mix well and chill. Shape into a ball and roll in chopped pecans or parsley.
Mix and pack in 9 x 13 x 2-inch Pyrex dish. Bake 10 minutes at 350°. Cool.
Saute onions in margarine. Add diced potatoes. Add just enough water to cover. Cook until potatoes are tender and liquid has cooked down low. Add milk; stir and cook until hot. Do not boil. Add salt and pepper to taste. Serve with saltine crackers.
Layer in clear glass container. Cover with mayonnaise dressing. Garnish with quartered boiled eggs or Parmesan cheese. May add any other desired vegetables.
Combine all ingredients except chicken breasts in a shallow glass casserole dish. Mix well. Add chicken breasts, making sure marinade sauce covers breasts. Allow to marinate in refrigerator for 24 to 48 hours. Cook on real charcoal or gas grill. Serves up to 12 people.
Combine in iron skillet the corn syrup, sugar and water. Stir until sugar dissolves and cooks to 234° or soft ball on candy thermometer. Add raw peanuts and boil to 310° or brittle stage. Remove from heat and add baking soda, vanilla, salt and butter. (These should be mixed in a cup before you begin and mix up so can be added all at once.) Cool and break into pieces.
In medium saucepan, cook and stir onion in butter until onion is tender. Stir in cream cheese. Gradually stir in soup and milk; beat with rotary beater until smooth. Add seasoning. Heat, stirring frequently, but do not boil. If desired, garnish each serving with sieved egg yolk. Makes 4 (1 cup) servings.
Turn undrained pineapple into 9-inch skillet. Simmer over medium-high heat, about 15 minutes, stirring occasionally, until pineapple measures 1 1/4 cups. Stir frequently toward end of cooking to avoid scorching. Resift flour with next 4 ingredients. Cream shortening with sugars until fluffy; beat in eggs, one at a time. Stir in molasses and vanilla, then flour mixture. Add pineapple, oats and walnuts; mix well. Drop by rounded tablespoonfuls onto lightly greased baking sheets. Bake in center of 350° oven until lightly browned, about 13 minutes. Remove to wire racks to cool. Makes 3 dozen.
Combine crushed cookies and melted margarine together and press into 9 x 13-inch pan and freeze. When frozen, spread softened ice cream over crust, add Spanish peanuts and freeze again. Boil sugar, margarine, canned milk and chocolate chips. Cook until thick. Cool and spread on ice cream and nuts. Sprinkle more nuts over top and freeze again.
Beat eggs slightly, then add sugar slowly. Now add milk. Mix well. Add flour and salt. Beat until smooth. Add vanilla. Using your deep fryer, heat waffle iron in oil, then dip in batter and then back in oil until brown. Knock off of iron onto paper towel. Sprinkle with confectioners sugar.
In 1 1/2-quart casserole dish, combine soup, milk, soy sauce and pepper. Add beans and 1/2 can of the onions.
Put all ingredients in a jar and shake well. Store in refrigerator. Makes about 1 quart.
Dissolve jello in boiling water, stirring thoroughly until dissolved. Add frozen strawberries. While thawing, stir often. When it begins to congeal, put into large bowl and beat with mixer until light and foamy. Cut or break cake into small pieces and fold into jello mixture. Pour into large angel food cake pan and place in refrigerator until set. Remove from pan and slice. Top with whipped cream and powdered sugar mixture.
Combine dressing and butter. Sprinkle 1/2 dressing (dry mix) over bottom of a 13 x 9-inch Pyrex dish or pan. Place squash on top of dressing. Sprinkle grated carrots over top. Combine the soup and sour cream; spread over the carrots. Top with the remaining dressing mix. Bake at 350° for 1/2 hour.
Mix all ingredients and form into balls. Refrigerate for 2 hours. Melt chocolate almond bark and dip balls into mix until coated. Place on waxed paper until set.
Combine bread crumbs and taco seasoning. Run chicken under water or spray with Pam. Coat it in the bread crumb mixture. On each chicken breast, layer 1 stick of cheese and a spoonful of green chillies. Salt, if desired. Roll the breast, tucking the ends in, and secure with a toothpick. Drizzle 2 teaspoons of margarine over each roll. Sprinkle remaining bread crumb mixture on chicken. Place the chicken, seam side up, in an ungreased baking dish. Cover and refrigerate 2 to 24 hours. Uncover and bake at 400° for 25 minutes. Remove toothpicks and serve.
Brown ground beef; add all other ingredients. Set aside. Mix cornmeal, buttermilk and shortening.
Mix together pretzels, 3 tablespoons sugar and margarine. Press into 9 x 13-inch dish and bake at 400° for 6 minutes. Let cool.
Place Jell-O and pineapple in saucepan and boil. remove from heat. Let cool. Add cottage cheese and Cool Whip. Add pecans. Pour in Pyrex dish or salad mold.
Melt margarine in oven in a deep dish. Beat together the sugar, flour and milk to a smooth batter. Pour over melted margarine; do not stir. Empty fruit and liquid from fruit over the batter and sprinkle with 1/2 cup of sugar. Bake at 350° for 30 minutes. Batter will rise to the top.
Place washed shrimp in 3-quart baking dish. Melt butter and mix with seasonings. Pour over shrimp and cover. Cook in microwave 4 minutes at a time. Stir and cook again. Keep up process until shells separate slightly from shrimp.
Mix mustard, flour and salt. Pound dry ingredients into steak, covering both sides. Brown in oil on both sides. Cover meat with onion and tomatoes. Sprinkle Worcestershire sauce, salt and brown sugar over all. Cover pan and bake at 325° for 1 1/2 hours.
Mix all ingredients, except steak and stewed tomatoes, until moist. Spread mixture on steak and roll up. Tie or pin meat. Brown on both sides. Add the stewed tomatoes. Put in a covered roaster; cook for 2 hours at 350°.
Cream butter and sugar. Stir in eggs, molasses and vinegar. Add flour, soda, ginger, cinnamon and cloves. Mix ingredients until blended. Form dough into 3/4-inch balls. Bake on a greased cookie sheet for 12 minutes at 325°. As the ball melts down during baking, the cookie develops the characteristic crinkled surface.
Drain sauerkraut thoroughly. Mix well softened cream cheese. Season to taste with garlic and horseradish. Separate beef slices. Place 1 tsp. mixture on beef. Roll tightly. Refrigerate 4 hours. May be cut in bite sizes.
Put cloves and cinnamon in a cheesecloth bag. Combine these with sugar, water and vinegar and boil 5 minutes. Add cranberries. Cook until skins pop. Refrigerate. Leave spices in until serving time.
Cream butter and sugar; add egg yolks. Add salt and soda to flour. Add flour mixture alternately with sour cream to butter and egg mixture; add vanilla. Fold in stiffly beaten egg whites. Bake at 325° for 60 minutes or until done in tube pan. Let cool 10 minutes and remove immediately. Be sure and flour and grease pan. Frost with cream cheese frosting.
Saute veggies in oil until soft. Brown meat in oil. Add veggies, bouillon and spices. Simmer, uncovered, 35 to 45 minutes. Add red wine after 30 minutes and simmer to reduce liquid. Serve with brown or white rice.