HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt butter over high heat. Add sugar, stirring constantly (mixture will foam). Continue cooking and stirring; add almonds. Continue to cook until mahogany colored (take it off the heat for a moment if it starts to smoke). Stir while removing from heat and pour into jelly roll pan (cookie sheet with sides). After 5 minutes, pour chips on candy and spread. Sprinkle walnuts on top. Candy is done when chocolate is dull. Cool completely and break into pieces.
Combine chips, corn syrup and sugar. Add coffee to boiling water to dissolve. Add to other mixture. Heat in microwave until chocolate is melted. Remove. Stir in Amaretto, cookie crumbs and nuts. Chill until you can roll it into 1-inch balls. Roll in coconut. Keep tightly covered in a container in the refrigerator. Makes about 40 balls.
Mix together in heavy pan the sugar, syrup and water. Cook until it spins a thread and turns a light brown when dropped into cold water.
Dissolve jello in 3 cups boiling water. Add cranberry sauce; mix until smooth. Add pineapple and pecans. Mix cream cheese and enough pineapple juice to spread easily. Congeal half of jello mixture. When firm, spread cream cheese over this. Add remaining half of jello mixture and congeal.
Mix altogether and shape into a loaf. Bake at 350° for 1 1/2 hours.
Combine the first 7 ingredients and mix well. Mix remaining ingredients (except raisins) in a large bowl. Pour liquid mixture over dry mixture and mix thoroughly, leaving only a few lumps. Spread on 2 greased baking sheets or large roasting pan (to prevent spills). Bake at 350° for 30 minutes or until dry but not browned. Stir frequently and watch closely. Can also be baked at lower temperature until dried. When dried, add raisins and mix. Cool thoroughly. Store in jars or plastic bag. Yields 9 cups.
Light-as-a feather, this cake can be served as is or with fresh or frozen fruit, raspberries are especially delicious.
In a large bowl, measure first 5 ingredients. Cut with pastry blender 1/4 cup butter into flour mixture. Stir in water and vinegar. Knead until blended. Preheat oven to 370°. Divide dough into 4 equal pieces. Roll each piece (one at a time) into a 12 x 12-inch square (as thin as possible). In small pan, melt remaining margarine. Brush dough with melted margarine. Sprinkle with dried onion flakes. Roll into dough with rolling pin. Cut dough into 2 1/2 or 3-inch squares. Bake on ungreased cookie sheet, approximately 8 minutes. (Do not overbake.)
Make burger into meatballs. In skillet, put in all other ingredients. Heat to boiling, stirring constantly. Add meat; cover. Simmer 1/2 hour. Serve on rice.
Brown ground beef in saucepan. Drain. Add chilli mix, pintos and tomato sauce to ground beef. Bring to a boil. Let simmer about 20 minutes or until thick. Take softened cream cheese. Spread in bottom of baking dish. Then spread beef chilli mixture on top of cream cheese. Next, sprinkle Cheddar cheese on top. Bake at 350° until cheese on top is melted.
Soak dried fruits and tapioca in water 2 to 3 hours. Combine remaining ingredients, except cherries, and add to first mixture. Bring to boil and simmer 20 to 30 minutes. Add cherries. Remove cinnamon stick and cloves. Chill. Serve topped with whipped cream.
Brown meat. Mix with other ingredients. Pour into 2 1/2-quart dish and bake at 375° for 45 minutes.
Mix granulated sugar, 1/2 c. flour and cinnamon together and set aside. In a huge bowl or 8-quart pot, mix the apples and flour/sugar/cinnamon mixture till the apples are fairly well coated, then pour them into a 9 x 13 cake pan.
Melt marshmallows and milk in double boiler; cool. Mix with whipped cream. Roll cookies rather fine. Put layer in bottom of dish. Spread with mixture. Top with cookies.
Spread in pan and top with crumbs. Bake in 350° oven for 30 minutes.
Melt margarine in medium-size skillet. Add onions and green pepper; cook until limp. Remove and set aside.
Dissolve jello in boiling water. Break up and stir in cranberry sauce. Add pineapple, orange juice and lemon juice. Chill until partially set. Stir in nuts. Pour into an 11 x 7-inch dish. Chill until firm. Cut into squares; serve each on a lettuce leaf with a dollop of mayonnaise. Yield: 12 servings.
Heat oven to 425°. Spray a nonstick muffin tin with oil. Bring water, butter, cayenne and herbs to a boil over high heat. Remove from heat and add flour, beating vigorously with large wooden spoon until dough forms a ball and pulls away from sides of pan. Return to medium heat, still beating with a spoon, 1 minute to dry dough.
In a large pan, combine Jell-O with boiling water until gelatin is dissolved. Fold in strawberries with juice, drained pineapple, bananas and nuts. Pour half of mixture in dish and refrigerate until firm. Spread the top with sour cream. Gently spoon the remainder of strawberry mixture and refrigerate until firm.
Boil first two ingredients; set to cool. Steep tea bags in 2 cups hot water, then cool. Mix all mixtures together. Freeze overnight. Mix 1/2 slush with 7-Up.
Bring water to a boil. Crumble noodles and add to water; stir in seasoning packets. Cook for 2 minutes. Drain noodles. Combine noodles and butter, stirring until butter is melted. Add remaining ingredients, stirring gently to coat. Cover and chill 3 to 4 hours. Yields 4 servings. Recipe may be doubled.
Remove roast from fridge and allow meat to come to room temperature. Carefully insert meat thermometer, so that bulb doesn't touch a bone or is embedded in fat. Place on rack in shallow roasting pan. Put in preheated oven (325°).
Mix real well together, then pour into Starter. Let stand out of refrigerator 8 to 10 hours, with lid on very loosely, until bubbly. Take 1 cup Starter to make bread and return rest to the refrigerator 3 to 5 days and feed again. (Always keep lid on Starter loose.)
Cream softened butter with 1/2 c. 10x sugar, vanilla and salt until fluffy. Stir in flour until well blended. Chill 30 minutes or until firm enough to handle. Shape in 1 inch balls. Place 1 inch apart on cookie sheets and bake at 375°, 12-15 minutes until golden.
Cream the Crisco, sugar and eggs for 1 minute at high speed. Add 1 cup flour, beating 1 minute. Add other 2 cups flour alternately with milk. Add flavoring. Bake for 1 hour at 325°, then turn heat up to 350° for 10 to 20 minutes, or until cake is golden brown.
Heat oven to 425°. Dip cut up chicken in Pet milk; roll in mixture of Bisquick, salt, pepper and paprika. Melt shortening in 13 x 9 x 2-inch pan in oven. Add chicken and bake 50 to 60 minutes. Make biscuit dough. Move chicken to one end and cover with peach halves. Spoon biscuit dough in other end. Bake 15 minutes.
Bring to a boil, cocoa, margarine and water. Combine flour, sugar, cinnamon, salt and soda in a large mixing bowl. Add boiling mixture and mix well. Add eggs, then buttermilk and vanilla. Pour into greased and floured 1 x 1-inch sheet pan. Bake at 350° for 45 minutes. Five minutes before removing cake from oven, bring cocoa, milk and margarine to a boil, then beat in powdered sugar and vanilla. Pour and spread evenly on hot cake. When cool, cut into squares. Excellent for freezing. Remove squares from freezer 15 minutes before serving.
Preheat oven to 350°. In a medium bowl, mix together crushed crackers and 1/3 cup melted butter. Press mixture firmly into a 9-inch pie pan and set aside.
Saute onion in butter until tender. Blend in flour, sugar plus all dry seasonings. Remove from heat. Gradually stir in tomato juice. Bring to boil. Stir constantly and boil 1 minute. Remove from heat. Stir hot mixture into milk. Heat and enjoy.
Brush chicken pieces with melted butter and add about 1 teaspoon herbs per piece. Add salt and pepper. Wrap tightly with foil. Grill, turning once. Total cooking time should be about 40 minutes. Perfect for busy or hot summer days. (Chives, parsley, tarragon and thyme are good with this.)
Stir together pie filling and pineapple; put in buttered 9 x 12-inch baking dish. Dump dry cake mix over mixture. Add nuts and spread evenly. Cut butter in wedges and arrange over the top of nuts. Bake at 350° for 50 minutes.
Wash squash and cut into chunks. Cook in boiling water until tender. Drain. Add onion, margarine, cheese, sugar, eggs, milk, salt and pepper. Mix well and pour into greased 1 1/2-quart casserole. Top with crumbs. Bake uncovered at 375° for 40 minutes. Freezes well. May prepare ahead.
Melt butter, chips and caramels in a medium saucepan. (While these are melting, place cereal in a large bowl.) Add peanut butter to caramel mix; stir until well mixed. Remove from stove; pour over cereal. Stir to coat well. Spread cereal on 1 to 2 sheets of waxed paper to cool (about 1 hour). Return to bowl with a lid; top with powdered sugar. Replace lid and shake!
Mix all ingredients with mixer until well blended, using enough cream for a dipping consistency. Refrigerate several hours to blend flavors. Makes approximately 3 cups.
Mix all ingredients and store in refrigerator. Fill muffin tins 1/2 full. Bake at 400° for 15 to 20 minutes. Will keep up to 6 weeks in refrigerator. Fill tins as needed.
In a saucepan, brown ground beef. Drain. Add chili, cheese and green chilies. Heat over medium-low, stirring frequently until cheese melts. Serve warm with chips. Yields 12 servings.
Bake cake according to directions on cake mix. Pour in a 13 X 9 pan. While cake is still hot poke hole in it with a toothpick and pour Eagle Brand Milk over it. Let cool then pour crushed pineapple, partially drained, over cake. Sprinkle coconut and pecans over the top of cake. Spread cool whip on top.
Crush graham crackers to a powder. Chop cherries, leaving 5 or 6 for decoration. Melt marshmallows in milk. Mix all ingredients, a little at a time, into hot marshmallows. When mixture becomes cool, you can begin mixing with your hands. You will need to add cherry juice as you mix to keep ingredients moist. Place a drinking glass on cake plate and pat the cake mixture around glass until you "make a cake" around it. Set in the refrigerator until firm. Remove glass.
Bake 1/2 hour at 350° in a flat pan or loaf pan.
Preheat oven to 350°. Cut margarine into cake mix until it resembles coarse crumbs; pat into 13 x 9-inch baking pan. Bake 10 minutes. Layer marshmallows, chips, coconut and nuts over crust. Pour sweetened condensed milk over mixture. Bake 30 to 35 minutes or until lightly browned. Cool. Chill, if desired.
Preheat oven to 350°. Use metal blade. Put the flour, baking soda, baking powder, salt and nuts in the work bowl and process for 10 seconds or until the nuts are coarsely chopped. Remove the mixture and reserve it. (Make several loaves in sequence by processing all the dry ingredients and nuts for each recipe first. You won't have to wash the work bowl between batches of batter for each loaf.) Process the bananas for 1 minute or until pureed. Add the sugar and eggs and process the mixture for 1 minute. Add the butter and process for 1 minute. With the machine running, pour the buttermilk and vanilla through the feed tube. Blend in the reserved nut mixture by turning the machine on and off 3 to 5 times or until the flour just disappears. Do not overprocess the batter. Pour the batter into a buttered and floured 7-cup loaf pan and bake for 1 hour or until the bread is brown and a cake tester inserted in the center comes out clean. Turn the bread out on a wire rack and let it cool. Makes 1 loaf.
Mix pudding, pineapple and pineapple juice; beat with mixer for 2 minutes. Add nuts and Cool Whip; mix well. Refrigerate overnight.
Combine wine, vinegar, shallots, 1 tablespoon parsley, pepper and tarragon in saucepan. Simmer until reduced by 1/3. Cool and strain (about 2/3 cups liquid). Beat egg yolks with salt in top of double boiler. Place over simmering water and heat in strained wine mixture. Mix thoroughly, then add cold butter. Cut in 1-inch cubes, one at a time, stirring constantly. As one cube melts away, add the next. Cold butter keeps the sauce from curdling. Watch carefully and, if necessary, lift top pan occasionally while stirring. Stir until desired thickness is reached. Remember, sauce will thicken as it cools. Remove from heat and stir in remaining parsley. Serve cold with hot steak, swordfish or salmon.
Cut flour, salt and lard together. Add egg, water and vinegar. Makes two large 2 crust pies.
Optional: Use 1/2 butterscotch morsels and 1/2 chocolate morsels and 1/2 cup coconut (to make cookie chewy).
Use a very large, deep pan (8-10 quarts). Shred cabbage and carrots. Chop onions and celery. (If using a food processor, use the grater blade for all vegetables.) Melt butter and add garlic and onions. Cook slowly until onions are transparent. Be careful not to let burn. Add cabbage, carrots and celery. Cover and cook for 25 minutes, stir frequently. Add vegetable broth and 8-10 cups of water. Add bouillon and tomatoes. Cover and simmer 30 minutes. Add beans (don't drain), pasta, Worcestershire sauce and seasonings.
Pour into muffin tins. Bake at 500° until done. Makes 8.
Peel and slice potatoes and onions. Put in heavy pan with butter or margarine, broth, salt and pepper. Simmer until potatoes are soft. Whisk until it becomes thick and potatoes show no lumps. Add half and half, salt, pepper and nutmeg. Stir in the parsley or chives. Reheat.
Cook spaghetti and drain. Stir in margarine. Stir in Parmesan cheese and eggs. Put on bottom of buttered 10-inch pie plate. Brown beef, onions and peppers. Drain. Stir in tomatoes, paste, sugar and spices. Spread cottage cheese on spaghetti crust. Put tomato mixture on top. Bake, uncovered, at 350° for 20 to 25 minutes. Put cheese on top and bake until melted. Freezes well.
Cream the butter and sugar real well. Add eggs, one at a time, mixing well after each addition. Add flavoring. Sift flour, soda and salt together. Add flour alternating with sour cream. Pour mixture into a slightly greased tube pan. Place on lowest rack in oven. Bake at 325° for about 1 hour and 35 minutes or until done.
Chill milk in freezer until ice cold. Dissolve jello in boiling water; cool until partially set. Then whip the partially set jello until it is light and fluffy. Add lemon juice and sugar; mix well. Set aside. In large bowl, beat chilled milk until stiff peaks form; fold in the jello mixture. Line a 9 x 13-inch pan with vanilla wafer crumbs, reserving a few to sprinkle on top. Pour lemon mixture into pan over crumb crust. Sprinkle the reserved crumbs on top. Chill until ready to serve.
Mix butter, frosting mix and oats; set aside. Preheat oven to 350°. Grease and flour Bundt pan. Beat eggs, sour cream, bananas and cake mix. Pour 1/3 batter in pan and then crumb mixture; repeat. Bake 50 to 60 minutes. Cool in pan 15 minutes.
Add salt, beaten egg yolks, cheese, baking powder and milk to	cooked	macaroni. Then add onion and fold in stiffly beaten egg whites. Bake at 325° for 40 minutes.
Mix together. Place in salt shaker and use in place of salt. Can be used on just about any vegetable or meat.
Beat eggs in bowl. Slowly add flour and sugar alternating with milk and water. Then beat with blender or the electric mixer until smooth. Beat in oil. Chill for 1 hour. Pour scant 1/4 cup of batter onto griddle. Cook until top is set, underside is just brown. Flip and cook other side. Can be filled with fruit and sprinkled with confectioners sugar. Also filled with mixture of cinnamon and regular sugar.
Combine softened cream cheese and potatoes. Mix well until blended. Add remaining ingredients. Place in 1-quart baking dish. Bake at 350° uncovered for 45 minutes.
Break bread into pieces. Brown butter, celery and onion in skillet over medium heat until celery and onion are done. Pour water over celery and onion and bring to boil. Put bread in large bowl; add seasonings and mix well. Pour water mixture over bread and mix until bread is moist. Stuff chicken and put in crock-pot on low. Mix 2 cups water with 4 cubes of chicken bouillon. Pour over chicken in crock-pot. Let cook overnight, or 8 to 10 hours. Salt and pepper to taste.
Mix together rhubarb and 1/2 cup sugar; set aside. Mix together remaining ingredients, then add rhubarb mixture. Bake at 350° for 45 minutes until done.
Cook pasta according to package directions, omitting salt and fat. Drain and keep warm. Place margarine in large nonstick skillet; place over medium heat until hot. Add broccoli, carrots, onions, garlic and basil; saute 5 minutes or until vegetables are crisp and tender, stirring often. Add mushrooms, salt, pepper and water. Cook 2 minutes or until mushrooms are tender. Gently toss pasta with vegetable mixture and cheese. Yield: 9 servings. (About 146 calories per 3/4 cup serving.)
*Broccoli, cauliflower, celery, carrots, onions, pea pods, asparagus, green beans, bean sprouts, mushrooms and green onions.
Beat eggs, sugar and margarine. Add flour, nuts, chocolate chips and vanilla. Add few drops of water. Mix well. Bake in a large greased pan at 325° for about 20 minutes. When cool, cut into squares.
Heat oven to 200°. Pop the popcorn. Put half the popped corn in each of 2 baking pans (13 x 9 x 2-inch). Mix the brown sugar, butter, corn syrup and salt in a saucepan. Cook and stir over medium heat until it gets bubbles around the edge. Cook for 5 minutes more, then take the pan off the heat, stir in the soda until it is foamy. Pour half the sauce over the popped corn in each pan. Stir it so the popped corn is covered all over. Bake the caramel corn 1 hour, but stir it every 15 minutes. Let the caramel corn cool.
Combine eggs, potato, turkey and onion. Add flour, salt, pepper and sage; mix well. Drop about 1/4 cup of batter for each pancake onto hot, greased griddle, spreading to about 4 inches in diameter. Cook over medium-low heat for 3 to 4 minutes on each side. Serve with cranberry sauce, if desired. Makes 6 servings.
Stir cocoa and baking soda in mixing bowl. Blend in 1/3 cup oil. Add boiling water. Stir in sugar, eggs and remaining 1/3 cup oil. Add flour, vanilla and salt. Blend completely. Pour into lightly greased 13 x 9 x 2-inch baking pan or into two 8 x 8-inch pans. Bake at 350° for 35 to 40 minutes. If using 2 pans, 30 to 32 minutes.
Line a 13 x 9 x 2 pan with foil; butter the foil with 1 tablespoon butter. Sprinkle with pecans and chocolate chips; set aside. In heavy saucepan over medium heat, melt remaining butter. Add brown sugar, corn syrup and water. Cook and stir until mixture comes to a boil. Stir in milk. Cook, stirring constantly, until a candy thermometer reads 248° (firm ball state). Pour into prepared pan (do not scrape saucepan). Cool completely before cutting. Yield: about 2 1/2 pounds.
Coat chicken pieces in flour. Heat oil in large skillet over medium heat. Add chicken, brown well on all sides. Drain oil from skillet. Add remaining ingredients to skillet. Bring to a boil. Reduce heat; cover and simmer for 30 to 40 minutes or until chicken and juices run clear, stirring occasionally. Serve over hot cooked pasta.
Brown hamburger; break into small pieces. Add kidney beans, catsup and sugar. Simmer 15 to 20 minutes. Serve over mashed potatoes. Good for potluck as meat side dish.
Put in a skillet 2 tablespoons butter and 1 slice onion, diced. Cook 5 minutes. Add tomatoes, sugar, salt and pepper to taste. Cook 5 minutes. Add eggs (beaten slightly) and grated cheese. Stir and cook until creamy.
Slice and boil squash until soft. Brown onion, pepper and celery in 2 tablespoons of margarine. Drain squash and mash with browned mixture. Add 4 tablespoons margarine, 1/2 cup cheese, cracker crumbs and seasoned salt to taste. Add beaten egg and cover with remaining cheese. Bake at 375° for 45 minutes in a 12 x 8 x 1-inch pan sprayed with nonstick spray.
Crush pretzels in baking dish. Add 3 tablespoons of sugar, nuts and melted margarine. Bake 7 minutes at 350°; let cool.
Crush zwieback fine, then put through a food mill. Combine with sugar and batter. Mix thoroughly. Grease a 9 or 10-inch spring-form pan with 1 teaspoon of shortening. Cover sides and bottom with 1 cup of crumb mixture. Pour rest of mixture in bottom of pan; press smooth, then chill. Combine cream cheese, 1/2 cup sugar, eggs and 3/4 teaspoon vanilla; beat until smooth. Pour into pan and bake at 350° for 25 minutes. Remove from oven; let stand for 10 minutes. Increase oven temperature to 450°. Blend sour cream, 1/4 cup sugar and 1 teaspoon vanilla. Pour over cake and bake for 15 minutes. Remove from oven and cool before removing the spring-form. Cover with waxed paper and refrigerate for 12 hours or longer.
Preheat oven to 425°.	Mix first 5 ingredients together. Pour milk into shallow pan. Dip chicken into milk, then roll in crumb mixture. Place in ungreased pan. Bake 10 to 12 minutes.
Mix together filling ingredients (everything except tomato sauce) in a large bowl. Use good sized pinch of mixture to each leaf. Place ball of mixture in stem end of leaf. Fold over sides, toward middle and roll whole packet up as you would an egg roll. Place fold side down in a baking dish. Cover with tomato sauce. Bake 1 hour at 350°.
Cook broccoli; drain. Add soup, mayonnaise and onion powder. Pour into a small casserole dish. Top with cheese, stuffing mix and melted butter. Bake at 350° for 35 minutes.
Mix all ingredients together except sunflower seeds. Add seeds after everything is mixed well. Drop on cookie sheet. Bake 10 minutes at 350°. Don't overcook.
Mix Jell-O with juice of pineapple which has been boiled. When it begins to jell add other ingredients. Mold in ring mold.
Mix butter, flour and confectioners sugar. Pat in 9 x 13-inch greased pan. Bake 20 minutes at 350°.
Separate roll dough into rectangles. Place in 9 x 13-inch baking pan, stretching to cover and sealing edges and perforations. Bake at 350° for 8 to 9 minutes or until light brown. Cool.
Mix cream cheese, sour cream, Cool Whip and sugar together with mixer. Fold in apples, nuts and raisins. Put in large, clear bowl. Place red and green cherries around sides and on top of salad.
Place syrup in a saucepan; bring to a boil over medium heat, stirring constantly. Cook and stir to hard boil stage. (Mixture caramelizes slightly as it cooks.) Remove from heat. Stir nuts, butter and coconut in. Pour into a well-greased cookie sheet. Chill for 2 hours. To eat, break off pieces.
Place sugar and corn syrup in medium size saucepan; stir to combine. Cook over medium heat, stirring frequently, until mixture just boils good. Remove from heat; add peanut butter and mix well. Add cereal; stir until evenly coated. Press mixture evenly and firmly in buttered 13 x 9 x 2-inch pan and cool. Melt chocolate and butterscotch chips together in top section of double boiler over hot, not boiling, water or in heavy small saucepan over very low heat, stirring constantly. Remove from heat; spread evenly over cereal mixture. Let stand in cool place until firm. Cut into 2 x 1-inch pieces. Makes 48.
Cook the rice according to directions. Heat the oil in a wok or pan. Add garlic, vegetables and a little salt. Cook for 2 to 3 minutes, until the vegetables are cooked. Take them out of the pan and set aside. Add a little more oil to the wok. Then add the sausage and shrimp. Cook for 40 seconds. Add to plate of vegetables. Add more oil to pan, then ginger, white part of the onions and cooked rice. Fry them for awhile. Add the vegetables, sausage, shrimp and onion back to the wok. Fry them for awhile. Add soy sauce and sugar. Fry again until they look drier. At last, put the eggs into the fried rice. Fry until the eggs are cooked. At this moment, the fried rice smells very good. Serves 4 people.
Mix on low speed of mixer for 1 minute. Pour into a baked pie shell (plain or graham cracker). Top with Cool Whip.
Brown ground beef and drain. Add other ingredients. Stir until cheese is melted. Serve over Doritos.
Sift dry ingredients and add others unbeaten. Beat hard. Bake in loaf or layer pan 20 to 30 minutes at 350 degrees.
Place vegetables in a large bowl. Combine sugar, vinegar, oil, salt and pepper in a saucepan and bring to boil. (I use Sweet 'N Low, so I don't boil the dressing.) Set aside to cool. Pour cooled dressing over vegetables; stir lightly and place in refrigerator several hours or overnight, tossing occasionally.