HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine sugar, syrup, hot water, instant coffee and 3/4 c. sour cream. Cook over medium heat; stirring constantly until sugar dissolves. Continue cooking without stirring until candy thermometer reaches 226°, about 15 minutes. Add remaining 3/4 c. cream, butter and salt. Cook to hard ball stage (250°). Remove from heat; cool slightly and carefully stir in vanilla. Pour into buttered 8 inch square pan; cool. When firm; cut, wrap if desired.
Boil chicken. Set aside broth with 1/2 cup noodles. Combine all else together. Add broth. Bake in greased dish 30 minutes at 350°. Sprinkle 1/2 cup noodles on top before baking. Good potluck dish.
Mix all ingredients. Place in buttered casserole dish. Bake at 350° for 30 minutes. Serves 4 to 6.
Brown beef; drain and set aside. Brown sausage, drain. Add beef to sausage; add cheese in small portions. Add spices, stir until cheese melts and mixes with meat.
Cream butter and sugar. Add eggs, 1 at a time, mixing well after each addition. Sift flour, cinnamon, cloves and baking soda together. Add dry ingredients to butter mixture gradually with buttermilk, chopped pecans and peach preserves. When mixed, pour into a greased angel food or Bundt pan. Bake at 350° for 1 hour. You may also use 3 small pans and bake at 350° for 45 minutes. This cake freezes well and stays moist a long time.
In a large bowl, put cereal. Melt together in a pan: chocolate chips, butter and peanut butter. Add vanilla. Pour this chocolate mixture over cereal and mix well. Pour coated cereal into large sealable plastic bag or large Tupperware with lid along with powdered sugar. Shake until well coated. Spread on wax paper to cool.
Fry onion in bacon grease until onion is soft. Mix ground beef, rice, salt, pepper, egg, fried onion and bacon grease.
In separate bowl, mix 1 cup warm water and 1 package brown gravy mix. Add 1/4 of gravy mixture to first 5 ingredients; mix thoroughly. Shape into steaks and fry in skillet on low heat until done. Remove steaks and discard grease. Pour reserved gravy mixture into skillet; add steaks. Stir carefully until gravy thickens. Remove steaks, arrange on platter and pour remaining gravy on steaks.
Cook cranberries, sugar and water 20 minutes or until done. Add marshmallows to mixture to melt. Mix jello in 1/2 cup water and add to mixture. Let set until half set. Add apples, celery and nuts. Let set until firm.
Mix rice in a large deep pan with all soups and water. Salt and pepper chicken to taste and lay on top of rice mixture. Bake in 350° oven for approximately 1 hour.
Have cheese and margarine at room temperature. Grate cheese; add margarine and blend mixture with your hands. Add flour and salt. Shape into a roll as you would for pinwheel cookies. Wrap in waxed paper and refrigerate for several hours. Cut into 1/8 or 1/4-inch slices and place on a salted cookie sheet. Bake in a 350° oven for about 8 minutes. May be sliced and placed on a cookie sheet in the refrigerator; ready to bake at time of serving.
Boil duck for 1 hour in water to cover duck with celery, onion halves, salt and pepper. Remove and cube meat. Reserve broth. Cook the rice according to package directions. Melt butter. Saute onions in butter. Stir in flour. Drain mushrooms, reserving broth. Add mushrooms to onion mixture. Add enough duck broth to the mushroom broth to make 1 1/2 cups liquid. Stir this into the onion mixture. Omitting almonds, add remaining ingredients plus 1 1/2 tsp. salt and 1/4 tsp. pepper. Put into greased 2 quart casserole dish. Sprinkle almonds on top. Bake covered at 350° for 15 to 20 minutes. Uncover and bake for 5-10 minutes.
Add nuts, raisins, dates, coconut, chocolate chips or mini marshmallows, as desired. Mix well. Drop by spoonfuls on cookie sheet. Bake at 350° for 10 to 15 minutes. Great to pack.
Mix first 4 ingredients. Add remaining ingredients. Mix well. Drop by teaspoon on cookie sheet. Bake at 350° for 8 to 9 minutes. Makes a large batch.
Combine sugar, cornstarch and salt in pot. Add water and 1 cup blueberries. Bring to boil. Cook, stirring, until very thick. Stir in butter and lemon juice. Cook. Fold in rest of blueberries. Chill one hour. Beat whipped cream. Add confectioners sugar and vanilla. Spread whipped cream mixture over top of pie.
Combine and let set in fridge until cool. Heat nonstick or special crepe pan (8-inch) and using ladle or measuring cup, put enough in pan to just cover bottom; roll around the batter until pan is covered. Cook until lightly brown on bottom. Carefully flip and heat a few seconds. Continue until all batter is used up. Will store overnight in fridge until ready to use.
*For beef, I like bottom round roast or for pork, shoulder butt. Have butcher "chunk" it for you to about 2 1/2-inch cubes.
Arrange the cooked spaghetti in the bottom of a 9 x 13-inch pan. In a separate bowl, combine the cottage cheese, Parmesan cheese, egg and oleo. Spread mixture over spaghetti. Combine your spaghetti sauce, hamburg, onion and green pepper. On top, sprinkle with Mozzarella cheese. Bake at 350° for 40 minutes.
Mix dry ingredients. Add remaining ingredients and blend well. Makes 4 waffles. You can use self-rising flour if you don't have all-purpose flour.
Brown ground beef and drain. In saucepan, simmer the soups and tomatoes. Crush Doritos and cover the bottom of a 2-quart baking dish with them. Place ground beef over chips and cover with soup-tomato mixture. Bake at 350° for 20 to 30 minutes. Top with cheese and return to oven until cheese melts.
In small mixing bowl, cream butter and sugar. Beat in chocolate and vanilla until blended. Add eggs, one at a time, beating with an electric mixer at medium speed for 5 minutes after each addition. Turn into baked pastry shell. Chill. Garnish with whipped cream.
Boil enough water for 1 cup of grits. To hot water, add onion flakes, parsley flakes, butter and soy sauce; cook for 1 minute. Add seasoned salt and grits. Cook with top on boiler on very low heat, stirring occasionally. Add more butter, if you desire, before serving.
Place tomatoes, cut side up, in an oiled baking dish. Combine onion, parsley, margarine, spinach, pepper and paprika. Spread evenly over the tomatoes. Top with crumbs and bake at 375° for 15 minutes.
Dissolve pudding in pineapple juice. Fold in remaining ingredients until thoroughly mixed. Chill for several hours.
Cream shortening and sugar, beat in eggs, pumpkin and water. Sift together flour, baking powder, soda, salt and spices. Add to pumpkin mixture. Stir in nuts. Pour mixture into greased wide-mouth pint jars, filling 1/2 full. Bake at 325° for 45 minutes. When done, remove one jar at a time, wipe sealing edge with paper towel or cloth, and screw cap on tightly.	The heat will vacuum seal the jar and the bread will keep for up to one year. Makes 8 pints.
Mix in order. Beat for 12 minutes. Cream shortening and sugar; add eggs one at a time. Add milk and flour alternately. Add vanilla last. Put in cold oven; turn oven to 300° and bake for 1 1/2 hours.
Preheat oven to 375°. Mix brownie mix as directed on package. Place parchment paper on 15-inch baking stone. Pour brownie mixture on paper and spread into 14-inch circle (must use parchment paper!). Bake 15 to 20 minutes or until set. Cool. Mix cream cheese and sugar until smooth. Spread over brownie "crust." Top with fruit and nuts. Melt chocolate and butter together, stirring until smooth. Drizzle over pizza. Chill. Cut into wedges with pizza cutter.
Drain crab meat in a colander and check for shells. With hands mix crab meat and softened cream cheese and form into a ball. Chill for several hours, wrapped in foil. Remove from foil and place on serving dish. Pour cocktail sauce over crab ball and top with parsley. Surround ball with crackers.
Toast bread. Spread with butter. Put 6 slices, buttered side down, in a 9 x 13-inch baking dish. Mix tomatoes, sugar, onion, salt and pepper. Pour over bread in dish. Put remaining slices, buttered side up, over mixture. Top with Mozzarella or Cheddar cheese. Bake for 1/2 hour in 350° oven.
Heat butter, garlic, parsley and poppy seed together. Cut loaf into squares or diamonds, leaving bottom crust intact. Insert cheese slices into each cut. Dribble melted butter mixture into openings. Wrap in foil. (Bread may be set aside at this time.) Bake in a 350° oven for 15 minutes. Loosen foil to expose top and bake another 15 minutes to brown lightly. Serve hot.
In 4-quart saucepan, heat 3 inches of water to boiling. Add shrimp; bring to a boil, stirring occasionally. Reduce to low heat and cook 1 minute or until shrimp turns pink. Drain.
Cook linguine according to package. Drain and rinse in cold water; drain. Add vegetables. Combine remaining ingredients in a jar; cover tightly. Shake vigorously. Pour over salad and toss gently to coat. Serve immediately. Yields 8 servings. Easily doubled.
Cover bottom of casserole dish	with dried beef. Wrap each chicken breast with bacon and place on top of dried beef. Mix soup and sour cream and pour mixture over chicken. Cover with foil and cook in 300° oven for 2 hours. Remove foil and cook another hour.
Mix all ingredients, reserving 1 cup of nuts to roll cheese ball in. Serve with vanilla wafers.
Place chicken in shallow casserole. Mix sour cream and soup and pour over chicken. Mix crumbs and poppy seed with butter. Sprinkle over top. Bake at 350° for 30 minutes. Can be prepared and frozen. Serves 6. Prepare in 20 minutes. Bake in 30 minutes.
Rub cooked rice with wet hands so all the grains are separated. Beat eggs. Tilt wok so eggs mixture cover the bottom and part of the sides of the pan. Cook until set then remove. Roll up and slice into thin strips. Heat another Tbsp. of oil in wok and all all other ingredients until warm. Add rice and nuts and let cook for 3 or 4 minutes.
Blend all ingredients in blender until smooth. If orange juice is already made, delete 1 cup of water and use 2/3 cup of orange juice. Makes approximately two 8-ounce glasses.
Chop vegetable mix in salt, let stand 45 minutes, then put mixture in cheesecloth bag and squeeze dry. Place in saucepan with sugar and vinegar to cover. Bring to a boil. Cook until peppers change color, then jar.
Preheat oven to 350°. Grease and flour 9 x 5 loaf pan. Sift flour with sugar, baking powder, baking soda and salt. Stir in cranberries, cheese and walnuts. Beat egg with milk and margarine. Stir into cranberry mixture and pour into prepared pan. Bake 1 hour or until loaf tests done. Cool in pan at least 10 minutes.
In saucepan, melt chocolate and margarine over low heat. In a mixing bowl, stir together chocolate mixture and sugar. Beat in eggs, one at a time, with an electric mixer on medium. Stir in matzo meal, water and salt. Stir in nuts. Pour into a greased 9 x 9 x 2-inch baking pan. Bake in a 350° oven for 30 minutes. Makes 16 brownies.
Combine pineapple, orange and lemon juices, mixing well with sugar in large container. This can be made ahead.
Cut cheese in small thick strips. Coat with flour. Dip in beaten egg. Roll in bread crumbs, coating all sides. Place on wax paper. Chill 1 hour. Fry in 2-inch deep oil until golden brown. Dip in salsa and enjoy!
Mix well the juice of the two lemons and two oranges. Add the sugar and the well-beaten eggs. Cook in a double boiler until mixture thickens. Cool. Add 1 cup of whipped cream just before serving.
Place pineapple and peaches in bottom of 9 x 13-inch pan. Spread oleo/butter slices evenly over fruit. Add brown sugar, then dry cake mix. Cook until done (300° my stove).
Sprinkle strawberries with powdered sugar. Stir gently. Cover and refrigerate 2 hours. Just before serving, beat whipping cream in chilled bowl until stiff. Stir in orange juice. Gradually fold in strawberries. Makes 6 servings.
Mix all ingredients together and spread in lightly greased 9 x 12-inch pan. Bake at 350° for 50 minutes or until golden brown.
Grind and drain first four ingredients. Add all remaining ingredients except the salad dressing. Mix together and bring to a boil and cook for fifteen minutes. Add 1/2 cup of flour, thinned with water, and cook ten minutes longer. Remove from heat; stir in one quart salad dressing. Put back on stove on low heat. Do not bring to a boil. Can in hot jars and seal.
Mash cream cheese; blend with pineapple. Add nuts and celery. Dissolve gelatin in water. When cool, mix with cheese. Pour into individual molds; place in refrigerator until congealed. Serve with favorite salad dressing on lettuce leaf.
Dice potatoes, carrots, pepper and onion. Fry potatoes and carrots together until almost done. Add pepper, onion and Bac*Os; cook until done. Salt and pepper to taste.
Blend salt into flour. Cut in shortening well. Combine beaten egg, vinegar and water. Pour into flour mixture all at once. Blend by hand or spoon until all dry ingredients are moistened. Roll out. Makes 3 singles or 1 double and 1 single crust. Bake at 425° for 10 minutes.
Pour cereal in large bowl and set aside. Mix butter, chocolate chips and peanut butter in microwave-safe bowl or in saucepan on stove over low heat. Melt and pour over cereal, stirring until evenly coated. Pour into Ziploc bag with powdered sugar. Seal and shake until all pieces are coated. Spread on waxed paper until cool.
Cut cabbage into 1-inch chunks and cook until tender. Drain. Cook diced bacon until crisp; remove from pan and drain. Saute onion and pepper in same pan. Mix first 6 ingredients. Put in casserole dish and top with bread crumbs. Bake at 350° until browned.
Combine sugar, salt and milk with eggs. Stir in rice, raisins and vanilla. Pour into a buttered 1-quart baking dish. Sprinkle nutmeg on top. Bake at 350° in a water bath for about 50 minutes.
Pour pie filling and pineapple (undrained) into greased 9 x 13-inch pan. Sprinkle the cake mix on top. Pour melted margarine over this. Sprinkle coconut and nuts on top. Bake 50 minutes at 350°.
Mix together the buttermilk, salt, sugar and oil; heat to lukewarm. Mix thoroughly the flour, baking powder and dry yeast, then add milk mixture; mix. Let stand until doubled. Heat the oleo in a 13 x 9-inch pan. Knead dough 20 strokes on a floured surface; roll to 1/2-inch thick. Cut with a 2 1/2 inch cutter or any size. Turn once in oleo to grease tops. Let rise until doubled. Bake at 350° until lightly browned, 30 minutes.
Prepare corn bread mix as it says on package; allow to cool. Crumble corn bread and add onion, bell pepper and tomatoes. Toss these ingredients. Mix mayonnaise and mustard. Pour over corn bread mixture and stir until mayonnaise is mixed in well. Refrigerate and eat.
Roast tomato and jalapeno. (When handling jalapenos, wear rubber gloves.) Chop all ingredients into small pieces. When cutting tomatoes, save all juices. Mix all ingredients together and place into refrigerator before serving. Make day of serving for best results. For a hotter, spicier salsa, prepare 1 to 3 days ahead of serving. The longer it sits, the hotter it gets.
Melt butter. Stir in brown sugar, syrup and salt. Bring to boil and stir constantly, but boil 5 minutes, no stirring. Remove from heat and stir in soda and vanilla. Gradually pour over popped corn and mix well. Bake at 250° for 1 hour, turning every 15 minutes. Remove from oven and cool completely.
Cream butter and sugar together with mixer. Add sugar, a little at a time. Add one egg at a time. Alternately add flour and cream. Add extracts. Reduce speed on mixer to 1. Pour into greased and floured tube pan. Bake at 325° for 1 1/2 hours.
Brown ground round and onion in skillet. Add seasoning mix; blend. Add water and tomato sauce. Blend. Add beans; blend. Add salsa; cook for a few minutes. Add olives. Pour mixture into baking dish; sprinkle half of the grated sharp Cheddar cheese over the top.
Puree the pears, berries and cinnamon in a blender or food processor. If desired, substitute peaches or nectarine for the pears. Add the cran-raspberry beverage and blend again. Chill. When ready to serve, garnish with additional berries and a dollop of yogurt.
Cook broccoli for 5 minutes; drain. Make sauce from other ingredients. Mix with broccoli. Put into greased casserole dish. Top with 1/2 cup cheese cracker crumbs. Bake at 400° for 20 minutes.
Make syrup by boiling sugar and water 10 minutes. Add cloves, allspice and ginger. Let syrup stand, covered, in a warm place, for an hour. (The syrup can be made the day before needed.) Strain. Add orange juice, lemon juice and cider. Bring quickly to the boiling point and serve at once, piping hot.
Thaw spinach. Drain. Press out as much water as possible. Mix all, refrigerate 24 hours.
Mix all ingredients, except crushed corn flakes and melted butter. Pour into a greased baking dish. Mix corn flakes and melted butter and put on top. Bake at 350° for 45 minutes.
Brown chops; sprinkle with salt, pepper and chili powder. Mix green onions, olives, mushrooms, water and tomato sauce. Pour over chops and cover pan. Cook over low heat until chops are tender, approximately 1 hour.
Bring pineapple, gelatine and sugar to a boil. Set aside to cool. Whip milk and lemon juice until stiff (I chill beaters and bowl first). Fold into cooled pineapple. Be sure it's all blended. Pour into baked pie crust. Chill until set.
Dissolve soda in persimmon pulp. Cream together the shortening and sugar. Add raisins to flour. Add egg to persimmon pulp. Add dry and moist ingredients alternately into persimmon pulp. Mix well. Drop by spoonful onto greased baking sheet. Bake at 350° for approximately 20 minutes. Makes approximately 5 dozen cookies.
Cook raisins with 2 cups cold water for 15 minutes. Let cool, then add 1 cup cold water, sugar, shortening, cinnamon, nutmeg, cloves, baking soda, flour and chopped nuts. Bake 45 minutes at 375°.
Flatten crescent rolls on cookie sheet. Bake until golden brown. Mix 3/4 veggies with cream cheese mixed with mayonnaise and Ranch mix. Spread on baked dough. Top with remaining veggies. Garnish with 1 cup shredded Cheddar cheese and diced tomatoes, if desired. Cut and chill.
Saute ground beef with zucchini and onion in Dutch oven until beef is browned. Stir in remaining ingredients. Cover and cook over low heat for 10 minutes, stirring occasionally. Uncover and cook 5 minutes longer or until vegetables are tender.
Cook briskly until almonds pop and candy is light brown, about 10 minutes. Turn up the burner slightly to get it brown. Never stop stirring. Pour on heated cookie sheet. Spread thin.
Cream margarine and sugar. Add flour, baking powder and vanilla. Work together until it forms a ball. Roll out on floured board about 1/4-inch thick. Cut with cookie cutters or make your own shapes. Bake on ungreased cookie sheet at 325° for 10 to 15 minutes.
In a large pot, brown ground chuck and onion. Drain fat and return to pan. Add the cabbage, tomatoes, margarine and water as needed. Cook until tender. Add salt and pepper. Cook 30 to 60 minutes on medium heat. Good with crisp corn bread.
Saute luncheon meat in butter. Add onions, green pepper and celery; saute lightly. Add remaining ingredients. Cover and simmer for 15 minutes. Serves four to six.
Cook macaroni until done. Drain macaroni. Let macaroni stand in cold water while you prepare other ingredients. Drain macaroni and mix well with other ingredients. Refrigerate before serving.
Bake cake mix according to box directions. Cool cake. When completely cooled, poke holes with a fork or small handle of a wooden spoon. Mix lime jello, boiling water and cold water. Pour jello mixture into the holes of the cake. Refrigerate 30 minutes.
Saute 3 buds garlic in olive oil, brown meat in oil; drain. Slice 3 more garlic buds, put in pot. Add the meat, canned tomatoes, onion, all the peppers and the beer. Bring to a boil, add all the spices and stir, reduce heat to low, add 2 bay leaves and the bacon fat. Simmer 2 hours. Add beans, simmer another hour. Use cornmeal to thicken to taste.
Mix Jell-O in 2 cups boiling water. Add strawberries. Cool only until syrupy. Divide int 2/3 and 1/3. Break up cake in 9 x 13-inch pan. Spread 2/3 of Jell-O on cakes. Mix other 1/3 into whip cream. Spread whipped mixture on top.
Clean and slice up cabbage. Peel and cube potatoes. Place cabbage and potatoes in large saucepan and add the rest of the ingredients. Bring to a boil; then cook on medium heat until potatoes are tender, about 45 minutes. Stir mixture occasionally to make sure it does not stick. Check to see if there is enough juice. If potatoes and cabbage look too dry, add a little more water. Makes 6 to 8 servings. This makes a great first course dish.
Combine oil, eggs and sugar. Add apples, nuts and coconut. Stir thoroughly. Add soda, salt, cinnamon and vanilla. Then stir in flour until batter is very stiff. Bake at 350° for 1 hour.
Bake cake according to directions on package using 2 layer pans, or one 9 x 13-inch pan. Cool completely.
Cook first four ingredients all together. Cook noodles until tender and drain. Add cream of mushroom soup, tomato soup and 2 cans water. Add hamburg mixture, Worcestershire sauce and sugar. Bake 1 hour at 375°.
Open salmon and pour liquid in measuring cup and set aside. Dump salmon in bowl; add egg and mix with fork. Add flour and stir thoroughly. Take 1/4 c. salmon liquid and add baking powder. Beat with fork. After it has foamed, add to salmon mixture. Mix again with fork. Drop by small tsp. in hot oil. Done in a few seconds.
Combine all ingredients except ginger ale. Just before serving, add ginger ale. Yield: 6 servings.
Fill pie tin 3/4 full of strawberries in baked crust. Cook remaining ingredients until thick; cool and pour over strawberries. Refrigerate. Serve with whipped cream.
Stir together flour, salt, nutmeg, baking soda and cinnamon; set aside. In large bowl, cream margarine. Gradually add sugar and cream until well blended. Beat in eggs, one at a time, then add vanilla. Stir in pineapple and flour mix. Add apples and raisins until well blended. Spread evenly in greased 15 x 10 x 1-inch jelly roll pan. Bake in preheated oven at 350° for 20 minutes or until done. Remove from oven; cool on rack. Spread with cream cheese icing. Cut into 64 bars. Garnish each with walnut half.
Brown hamburger. Drain grease. Mix all ingredients together. Bake at 350° for 30 to 40 minutes.
Brown meat, onion and garlic: drain off fat. Blend soup and milk: add to meat mixture and heat well. Reduce heat and carefully blend in sour cream. Serve over noodles or rice. Serves 4.
Slice potatoes. Layer a 9 x 13-inch baking pan. Sprinkle flour, cheese, salt, pepper, seasoned salt and garlic salt. Cut butter in 1/4-inch pieces. Sprinkle butter on the potatoes. Repeat the layers, but let the last layer be cheese. Add milk until halfway full, then fill the rest up with water until water is under cheese. Bake at 375° for 45 minutes or until cheese is golden brown.
Drain cherries; sprinkle with brandy and set aside. Mix cherry juice, sherry, brown sugar, onions, chili sauce and Worcestershire sauce and set aside. Blend flour, seasoned salt, salt, pepper and paprika. Dredge chicken in the flour mixture. Place in baking pan and pour melted margarine over chicken. Bake at 350° for 30 minutes. Mix cherry juice mixture and pour over chicken. Bake at 350° until done. Arrange chicken on platter. Strain liquid from chicken; season to taste. Thicken with cornstarch. Add brandied cherries and liquid to sauce. Heat through. Pour some over chicken and serve the rest in a sauce boat. Makes 12 servings.
In a small saucepan, melt the butter; remove from heat. Add cocoa and mix well. Stir in sugar, add milk and stir until smooth. Add peanut butter and mix well. Drop by teaspoonfuls onto wax paper. Flatten tops and shape into 1 inch patties. Yield: about 1 1/2 dozen.
Let warm milk, yeast and 2 tablespoons of sugar stand until yeast comes to the top, about 5 to 10 minutes. Add enough flour (approximately 2 1/2 cups) for not real thin or thick. Let rise until double. Add egg yolks, whole egg, lemon rind and juice, salt, 3/4 cup sugar and shortening.
Mix well. Store in tight container. To serve, put 2 to 3 teaspoons of mix per cup of hot water.