HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix together popcorn and peanuts. Melt butter in a heavy saucepan. Stir in brown sugar, corn syrup and salt. Bring to a rolling boil, stirring constantly. Boil without stirring for 5 minutes. Remove from heat. Stir in baking soda and vanilla. Pour over popcorn and peanuts until well coated. Spread on shallow baking pan. Bake at 250° for 45 minutes. Stir every 15 minutes. Remove from oven; let cool on aluminum foil. Store in airtight container.
Mix sugar, salt, mustard, flour, egg, milk and vinegar in top part of a double boiler, blending thoroughly after the addition of each ingredient. Cook over hot water, stirring constantly, until mixture becomes quite thick. Add butter; blend thoroughly and cool. Thin with cream or milk, if desired, when making the slaw.
Wash cucumbers and onions; slice about 1/4 to 3/8-inch thick. Place in	large container. Add whole garlic cloves; mix together. Sprinkle salt over and mix. Pour over 2 trays ice cubes; let stand	for 3 hours, adding more ice cubes if needed. Drain thoroughly. Combine vinegar, sugar and spices; bring to boil. Pour over well drained cucumbers.	Mix and ladle into jars; store in refrigerator.
Bake cake according to directions on box in sheet cake pan. While hot, poke holes in cake and pour caramel sauce over cake. Cool.
Soften yeast in warm water and let set until bubbly. Combine milk, sugar, salt, shortening, about 2 cups of the flour and eggs. Add bubbly yeast and beat well, then add remaining flour gradually. Turn onto floured board and knead about 5 minutes. Let rise in greased bowl until double in bulk. Divide into two portions. Each will make a loaf of bread. Roll each section into large rectangle; spread generously with margarine, cinnamon and sugar. Roll up jelly roll fashion; tuck under ends and place in well-greased bread pan. Let rise until triple in bulk; bake at 350° for 45 to 50 minutes.
In a large bowl, toss salad greens, tomatoes and cucumbers. Set aside. In a small bowl, combine mayonnaise, Thousand Island dressing and milk. Mix well. If desired, stir in eggs. Serve over salad.
Mix all ingredients well. Store in tight container. To serve, use 2 teaspoonfuls to a tea cup of boiling water.
Grease a 12-cup tube pan. In large bowl, blend 1 1/2 cups flour, sugar, salt, yeast, water, butter and egg at low speed until moistened. Beat 3 minutes at medium speed; stir in remaining flour by hand. Knead on floured board until smooth. Press or roll dough to 15 x 12-inch rectangle. Using sharp knife, cut dough into diamond-shape pieces by cutting into 2-inch strips diagonally across dough.
Crush Oreos in blender. Mix oleo, cream cheese and powdered sugar in a bowl. In a large bowl mix milk and pudding, then add Cool Whip. Mix cheese mixture in with pudding mixture. Refrigerate.
Fry onion and peppers in a small amount of oil. Add meat, stirring until well mixed and meat is white. Remove from heat and stir in Old English cheese. Mix with other ingredients and place in large baking dish. Bake at 400° for 30 to 40 minutes. Remove from oven and sprinkle with chow mein noodles. Serves 8.
Beat egg until light. Add sugar and beat. Add vanilla, salt, flour and baking powder. Beat well. Fold in nuts and apples.
Wash, trim and peel carrots. Slice diagonally. Drop into boiling salted water. Return to boil and cook for 10 to 15 minutes until tender-crisp. Drain and turn into 1 1/2-quart casserole. Pour tomatoes over, sprinkle with marjoram and thyme; mix. Mix cracker crumbs with margarine and almonds. Spread over top. Cover and refrigerate until nearly serving time. Uncover, place in preheated 400° oven for 15 to 20 minutes or until hot through and crumbs lightly toasted.
Add molasses and salt in water. Cool. When lukewarm, add dissolved yeast and flour. Mix or beat well. Cover and let rise to double in bulk. Beat again and place into greased bread pan, having pan half full. Let rise again. Bake at 375° for 40 to 60 minutes.
Mix together first 6 ingredients. Chop shrimp and fold in dip. Use with your favorite crackers.
Mix together all ingredients. Spoon potato mixture into lightly greased 12 x 8 x 2-inch baking dish. Bake at 350° for 30 minutes.
Boil chicken breasts in water; drain. Debone and break in large pieces. Mix all other ingredients except bread crumbs. Mix with chicken. Put in large casserole. Top with bread crumbs. Bake at 375° for 30 minutes. May refrigerate overnight before baking.
Mix pretzels, margarine and sugar (3 tablespoons). Press into 11 1/2 x 7 1/2-inch pan and bake 8 minutes on 400°. Cool. Combine cream cheese, 1 cup sugar and mix well. Add 2 cups Cool Whip and spread over pretzels. Add 2 cups boiling water to jello and then add frozen strawberries. Let jello mixture set for 10 minutes then pour over cream cheese. Refrigerate until set.
Put cut pickles back into original jar and add remaining ingredients. Shake well. Refrigerate for 24 hours.
Blend soup and milk until smooth. Arrange a layer with 1/2 of the ingredients in this order: asparagus, peas, eggs, cheese, soup mixture, pimentos and cracker crumbs. Make 2 layers. Reserve enough crumbs for top. Bake at 400°, uncovered, for 20 minutes.
Pour rice, butter and water in casserole dish. Lay in chicken. Pour soup over chicken. Bake at 325° one hour.
Combine the first 5 ingredients; chill at least 2 hours. Pour juice mixture in punch bowl. Scoop ice cream in to mixture. Add ginger ale. Serve immediately.
Mix all together and bake at 250° for 5 hours. Do not look at it once in the oven. Bake in covered pan or casserole. Serves 8.
Dot 9 x 13-inch dish with butter. Cover with raw rice. Sprinkle with onion soup mix. Lay chicken on top.	Mix soup and water. Pour carefully over chicken. Bake at 350° for 1 1/2 hours.
Combine first 5 ingredients. Add enough cracker crumbs to stiffen. Shape into croquettes. Dip croquettes into slightly beaten egg; roll in cracker crumbs and fry in hot oil until browned. Drain on a paper towel.
Stir dry ingredients together. Add oil, eggs and vanilla. Stir until well mixed. Do not beat. Add pineapple and bananas. Do not beat. Pour into greased and floured tube pan. Bake in a 350°oven for about 1 hour and 15 minutes. Have very cool before icing.
Place brown sugar in bottom of each custard cup. Mix egg, salt, milk, sugar and vanilla and blend thoroughly. Pour slowly into custard cups. Place custard cup sin pan of hot water. Bake at 350° until knife inserted comes out clean, about 30 minutes. Serve in cups or turn upside-down on serving plate (caramel sauce will be on top). Yields 4 servings.
Heat oil and coat beef cubes in flour. Brown meat. Pour off excess oil. Chop carrots, potatoes and celery. Add tomatoes and all remaining ingredients except peas. Add water just to cover. Add just enough Kitchen Bouquet to get the color you want. Simmer slow 2 to 3 hours until vegetables are soft and gravy is thick. Now add peas and simmer until peas are cooked.
In mixing bowl, combine eggs, oil, onion, parsley and oregano. To this mixture, add Bisquick and combine thoroughly. Add shredded zucchini and mix thoroughly. Pour into baking pan. The size of the pan determines the thickness of the torta. The larger the pan, the thinner. Bake at 350° for 25 minutes or until it is done.
Melt butter in a small skillet over moderate heat. Add onion and saute until tender, 3 to 5 minutes. Let cool. Preheat oven to 425°. In a mixing bowl, stir together dry ingredients; stir in onion, corn, eggs and milk just until blended. Drop the batter in heaping tablespoons 2 inches apart on well-greased baking sheet. Bake until golden brown, 15 to 20 minutes. Serve hot, with butter.
Peel, core and quarter pears. Mix sugar and vinegar; bring to a boil. Add pears and spice. Boil until pears are tender and fill jars. Cover with syrup. There must be sufficient liquid to cover.
Sprinkle chicken with salt and pepper, then cover with ketchup and honey. Bake at 325° for 1 hour, then at 350° for 15 minutes.
Grease baking dish. Lay peppers on bottom; sprinkle on cheese. Beat remaining ingredients and pour over. Bake at 350° for 45 minutes or until set.
Put all ingredients, except corn and soda in saucepan and boil for 5 minutes or less. Remove from heat, add soda and beat. Mix cooked syrup mixture with corn, tossing to coat. Spread corn in large roasting pan and bake in 200° oven for 1 hour. Stir every 15 minutes. You may add nuts, if you like.
Cook together sugars and milk, stirring constantly, until firm and soft ball stage. Remove from heat; add butter and vanilla. Add pecans and let cool. Beat and drop on wax paper. Use a candy thermometer for best results.
Bring to boil in large pot the first 10 ingredients; boil 1/2 hour. Add tomato paste. Boil another 1/2 hour. Pour into clean jars. Can be frozen or canned.
Toss all ingredients together gently one hour before serving. Yield: 8 to 10 (1/2 cup) servings.
Heat first 5 ingredients until hot and pour over veggies. Add Minute rice (uncooked). Sprinkle with onion flakes. Bake at 350° for 1 hour.
Cream shortening, sugar and egg. Combine flour, baking powder and salt and add to creamed mixture. Add milk and blueberries. Bake at 350° for about half an hour.
Place chicken breasts between 2 sheets of waxed paper and pound out. Blend cheese, crumbs, parsley, onions and 1/4 cup butter. Shape into 6 balls. Season inside of each chicken breast with salt and pepper. Place stuffing ball at one end of each breast. Turn long sides of breast toward center just enough to make a neat fold. Roll up each breast as for a jellyroll. Secure ends with skewers or toothpicks. Brush rolls with oil and butter and sprinkle with paprika. Arrange on medium-hot grill. Cover and cook 15 minutes. Brush with oil and butter; turn and brush again. Cover and continue cooking about 10 minutes more or until done. Brush with oil and butter again just before serving. Top with packaged mushroom sauce, if desired.
Cut potatoes into thin fries. In a large bowl, lightly beat egg with a fork until foamy. Stir in chili powder and red pepper. Add potatoes and toss to coat well. On a nonstick cookie sheet, spread potatoes in a single layer. Bake at 450° for 30 to 35 minutes.
Combine corn starch, 1 1/4 c. sugar, lemon juice and lemon rind. Beat egg yolks, add to cream corn starch mixture. Gradually add boiling water. Heat to boiling over direct heat and then boil gently 4 minutes, stirring constantly. Pour into pie shell. Beat egg whites until stiff but not dry. Gradually beat in the 6 Tbsp sugar. Spread meringue over top of pie, carefully sealing in all the filling by spreading meringue to touch all edges of crust. Bake in hot oven, 425° 4 to 5 minutes or until browned. Cool on a cake rack away from drafts. Serve cold. Makes 1 8 inch pie.
Cut onion into slices and add all the ingredients to peas. Slowly boil until onions are tender. You may add more Cajun seasoning if you prefer spicier dish.
Sift together first 5 ingredients. Mix in a separate bowl the next 4 ingredients. Add to the sifted ingredients. Next add the zucchini, blueberries and bananas. Pour into a well-greased Bundt pan. Bake at 350° for 1 hour or until toothpick comes out clean and bread is a medium brown. Let sit for 5 minutes before removing.
Combine ingredients. Put into greased and floured pan.	Bake at 350° for 30-40 minutes.
Mix oleo and flour; pat in bottom of a 9 x 13-inch ungreased cake pan. Preheat oven to 350°. Bake for 15 minutes. Cool.
Saute diced onions, tomatoes and green peppers in a lightly greased skillet. Add a little water to prevent burning. Add ground meat, seasonings, sugar and vinegar. When meat is cooked, add spaghetti sauce and simmer until mixture thickens over a low heat. (You may want to increase seasoning depending on the taste.) While meat is cooking, cook ziti noodles (follow directions on box). Grate the Mozzarella cheese. Preheat oven at 325°. In an 8 x 11-inch casserole dish place a layer of meat sauce, top with a layer of ziti, follow with a layer of grated Mozzarella cheese. Continue the layers, ending with meat sauce. Cover with foil and bake for approximately 20 minutes or until cheese is cooked and bubbly. Uncover and let brown for about 5 minutes. Your ziti is ready.
Dissolve lemon gelatin in boiling water. Add remaining ingredients. Place in refrigerator until set.
Cream butter and sugar well. Add egg and pulp. Add flour. Then spices, nuts and soda. Mix well. Drop by teaspoon on cookie sheet; press with sugar on bottom of glass. Bake at 350° for 10 to 15 minutes.
Melt butter in baking dish. Pour macaroni in melted butter and stir well, until it coats macaroni. Sprinkle with salt and pepper. Chunk cheese over top. Pour milk over all. Bake at 325° for 1 hour. Do not cover or stir.
Mix sugar, Karo, peanuts and salt in 1-1/2 quart casserole. Cook 4 minutes. Stir and cook 4 more minutes. Add butter and vanilla and cook 1 minute. Add soda, stir and quickly pour on greased cookie sheet.
Combine dry ingredients. Cut in shortening. Beat egg yolks slightly in a measuring cup with fork and blend in enough cold water to make a scant cupful. Roll out like any pastry. Makes pastry for 1 Frosted Big Apple Pie or 3 (2-crust) pies.
Blend potatoes and sugar in mixer; add eggs, 1 at a time. Beat after each egg. Add oleo, milk and vanilla. Pour into pie shell. Bake at 350° for 40 to 45 minutes. Yield: 6 servings.
Mix dry ingredients in a very large bowl. Add remaining ingredients and mix well. Store in a tightly covered container in refrigerator for up to 6 weeks. Bake as needed in muffin tins at 400° for 15 to 20 minutes.
Melt butter; add onions and curry and cook, covered, over low heat for 25 minutes. Peel, seed and chop squash and add to onion mixture with chicken stock and apples. Bring to a boil, reduce heat and simmer 25 minutes. With a potato masher, mash mixture until fine but not pureed. Add apple juice. Add more stock if needed and heat. Serve garnished with shredded apple. Serves 6 to 8.
Mix water and sugar and bring to a boil. Let cool. Puree the apricots, using the syrup also. Combine all ingredients. Place in freezer and freeze until firm. Makes 1 gallon.
Cream shortening and sugar together. Add eggs, one at a time, beating well after each. Sift dry ingredients together and add alternately with buttermilk. Add flavoring and coconut. Bake in greased and floured tube pan at 350° for 50 to 60 minutes.
Work together 1 cup flour, coconut, sugar and margarine for the crust.	Spread mixture in greased 13 x 9-inch pan and bake at 350° for 10 minutes.
If chicken is large, brown in hot fat or boil 15 minutes. Place in pan and sprinkle uncooked rice over chicken. Pour soups and broth or water over this; cover with foil. Bake at 450° for 45 minutes. Remove foil last 15 minutes.
Cook rice until barely tender. Drain excess water. Chop onion and cook with scrambled hamburger. Drain excess fat. Combine all ingredients. Salt and pepper to taste. Put in casserole. Bake at 350° until brown.
Boil chicken breasts and remove bones. Cut in cubes. Boil spaghetti in chicken broth. Saute onion in margarine. Add cheese and melt. Add soup, Ro-Tel and chicken. Drain spaghetti. Mix well with cheese mixture. Pour into greased oblong baking dish. Bake at 350° for 25 minutes.
Mix hamburger, onion, raw rice, bell pepper, salt, pepper, chili powder and garlic powder. Add raw eggs; mix and shape into medium-size meat balls. Place meat balls in baking dish. Pour tomato sauce and water over meat balls. Bake until rice puffs up and is tender. Bake 45 to 60 minutes at 350° to 375°.
In small bowl, thoroughly blend Vegetable Recipe soup mix, cornstarch, ginger and garlic powder. Stir in water and soy sauce; set aside. In large skillet, heat oil and cook green onions and broccoli 1 minute or until broccoli is crisp-tender. Add soup mixture and fish. Cook, stirring frequently, 3 minutes or until fish is tender. Makes 4 servings.
Brown meat with onion. Add all other ingredients except for Doritos and cheese. Pour half of meat mixture into a long baking dish. Top with crushed Doritos. Pour remainder of meat on top. Top with grated cheese and bake about 30 minutes at 350° or until cheese melts.
Alternate layers of potatoes, onion, chopped bell pepper and parsley. Mix 1 can mushroom soup and milk. Add salt and pepper. Pour over potatoes. Cook 1 1/2 hours.
Mix the cocoa, flour and sugar. Add melted butter, vanilla and eggs. Bake in pie pan for 20 to 25 minutes at 350°. Add nuts, if desired.
Combine eggs and milk in mixing bowl. Sift together flour, baking powder and salt. Add to egg mixture and beat until smooth. Test to see if mixture flows through a funnel freely. If too thick, add milk. If too thin, add flour.
Saute the shrimp in the butter or oil along with the garlic. Add the bell pepper. Add the wine vinegar. Cook for about 2 or 3 minutes. Add the soup with the basil and oregano and simmer as you like, usually about 5 to 10 minutes. Also add the water (or will be too thick).
Melt butter; beat together sugar, vanilla, eggs and peanut butter. In separate bowl combine flour, bran, oats and soda. Stir mixture into butter mixture. Drop by teaspoon on cookie sheet (ungreased). Bake at 300° for 10 minutes or until done. Remove and cool. Makes 5 to 7 dozen.
Heat syrup and cream slowly, continuously stirring until it boils. Then continue over fast heat without stirring until liquid reaches temperature of 27° above boiling point of water. Cool to 110°. Stir until gloss barely begins to disappear. Rapidly stir in nuts and pour immediately into buttered tin. Enjoy!
Mix flour, sugar, cinnamon, salt and soda into a bowl. Add oil, eggs and 2 cups of apples. Beat with mixer until batter is thick. Stir in 2 more cups chopped apples and nuts. Pour in large, greased cake pan and bake at 350° for 50 to 60 minutes.
Mix flour, baking powder and salt together. Combine egg, milk, corn and butter; stir. Drop batter by spoonfuls into hot shortening. Fry 4 to 5 minutes or until golden brown; turn once.
In skillet cook onion, celery and garlic in shortening until tender, but not brown. Add tomatoes and sauce, salt, Worcestershire sauce and chili powder. Simmer covered for 45 minutes. Mix cornstarch with 1 tablespoon cold water. Stir into sauce; cook and stir until thickened and bubbly. Add shrimp and green peppers. Cover; simmer for 5 minutes. Serve over white rice.
Melt 2 tablespoons butter into pie plate first. Mix remaining ingredients until creamy. Pour into pie plate. Put into oven for 12 minutes at 400°. Top with powdered sugar. Great dessert!
Thoroughly drain all fruit. Place fruit in buttered casserole dish (9 x 13-inch). Sprinkle brown sugar over fruit. Mix together butter and curry. Dribble over fruit. Bake at 350° for 30 to 40 minutes.
Lightly grease deep dish pyrex pie plate. Mix Bisquick and milk, pat dough on plate. Layer sliced tomatoes on dough. Sprinkle seasoning, garlic powder, basil and salt and pepper on top. Mix cooked bacon, mayonnaise and cheese, spread bacon mixture on top. Bake 30-40 minutes at 375 degrees.
Layer lettuce, tomatoes and chips, then browned beef with seasoning. Melt cheese and add on top of beef. Serve immediately.
Saute onions in butter about 15 to 20 minutes until soft. Add crawfish fat and cook over low heat, stirring constantly, until fat comes to the top. Add tails and season to taste. Add just enough hot water to etouffee for desired consistency (use cornstarch to thicken if too thin). Simmer 20 minutes, add parsley. Serve over steaming hot rice (also good over pasta).
Mix together in saucepan brown sugar, flour and salt. Add water. Boil 5 minutes, stirring constantly. Add butter (thin with cream or half and half until desired consistency). Add vanilla and nutmeg. Serve over devil's food cake.
Combine first 3 ingredients in bowl; beat until creamy. Prepare pudding mix with milk, using package directions. Add pudding and whipped topping to cream cheese mixture. Mix well. Alternate layers of cookie crumbs and cream cheese mixture in new 1 gallon plastic flower pot, beginning and ending with crumbs. Place bouquet of red, white and blue silk flowers in pot and attach toy shovel. Chill; shovel to serve. May also half the cookie crumbs, use all the cream cheese mixture and remaining crumbs in 9 x 13-inch dish. May use poinsettias for Christmas. Yield: 25 servings.
Use a large skillet. Fry bacon until crisp (not burned); remove and set aside. Drain all but 3 tablespoons of drippings; cook onions in drippings until clear and tender. Stir in flour; blend well (still under low to medium heat). Add vinegar and water; cook and stir until slightly bubbly and thick. Add sugar and stir until it dissolves. Crumble bacon into tiny and small pieces; gently stir crumbled bacon and sliced potatoes into heated mixture in skillet. Heat thoroughly, stirring to evenly coat potato slices. Serve hot or warm. Yields 6 to 8 servings. "Totally Trumpy!"
Cream margarine and eggs; add sugars and mix well. Add flour with baking soda. Add vanilla. Stir in pudding mix, chips and nuts. Add instant oatmeal or bran, if desired. This will be very thick.
Bring to boil sugar, cornstarch and water. Boil until thick. Remove from heat. Stir in jello; mix well. Cool slightly. Pour over fresh berries in pie shell. Can make peach or raspberry.
Mix first 5 ingredients well. Reserve 3/4 cup mixture for topping. To topping, add 1 cup nuts and 1 teaspoon cinnamon. To cake mixture, add last 4 ingredients. Beat well by hand. Sprinkle topping over batter. Grease a 9 or 12-inch pan. Bake in a 350° oven for 35 minutes.
Preheat oven to 350°. Brown beef; remove meat and set aside. In same skillet, saute onion in margarine until translucent; drain fat.
Mix sour cream, taco seasoning and cheese. Spread ingredients over all the taco shells. Roll each shell up and place in a freezer-safe container. Freeze until they can be sliced (about 1 to 2 hours). Slice each shell crossways. You may want to cut off each end and discard if serving on party tray. Serve refrigerated or at room temperature.
Preheat oven to 350°. Place sweet potatoes in medium saucepan with salt and water to cover. Bring to boil, then simmer until tender, about 10 minutes. Drain and set aside.
Follow directions for Banana Bread. I do not use my mixer on very low speed. These can be baked in foil loaf pans sprayed with cooking spray for easier freezing, or wrapped in clear plastic and foil to freeze.
Shred cabbage. Pour sugar over cabbage. Heat vinegar and mustard, then add oil. Pour over cabbage and sugar. Add celery seed.
Mix the first 4 ingredients together to make crumbs. Save 1 cup of the crumbs. Mix the last 3 ingredients with the remaining crumbs. Fill baking cups 2/3 full, then sprinkle approximately 1 teaspoon of crumbs on top of mixture in baking cups. Bake 20 minutes at 350°.
Press rolls into a jelly roll pan (cookie sheet). Bake until browned. Mix cream cheese, dressing mix and Miracle Whip. Spread on top of baked rolls. Mix remaining ingredients together and sprinkle over top. Slice in finger food slices. Great!
Grease a 9 x 13-inch pan. Combine potatoes, salt, 1/4 cup margarine, onion, pepper, soup, sour cream and milk in a bowl. Pour into pan. Bake at 325° or 350° in a glass pan, for 30 minutes. Sprinkle with cheese; dot with 1/4 cup margarine and sprinkle with corn flake crumbs. Bake 20 minutes longer.
Put candy and cookies in separate bags. Crush with rolling pin until both are fine crumbs. Mix into whipped cream. Place mixture into an ice cube tray. Freeze. Cut into small squares to serve. Serves 8.
Boil potatoes for about 15 minutes or until soft. Put eggs to boil with the potatoes for 15 minutes and add a little salt. When potatoes are finished boiling, smash until creamy. Dice eggs and mix with potatoes. Mix in the mustard and relish. Once everything is mixed, smooth top of the salad and lightly sprinkle Tony's to taste.
Mix pork and beans, lima beans and chopped onion. Fry bacon until crisp. Pour bacon grease into bean mixture. Add remaining ingredients. Add additional sugar and barbecue sauce to suit your taste.