HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine the sugar and corn syrup in 3 quart microwave casserole and cook for 4 minutes at 100% power. Add the peanuts and continue to cook another 3 to 4 minutes. Next, add the butter and vanilla; continue to cook for an additional minute. Finally, add the soda and gently stir until mixture is light and foamy. Pour and spread quickly on a greased, flexible baking sheet. Cool for 1/2 hour and break into small pieces to finish cooling.
Mix sugar, salt and sour cream. Cook over medium heat to a soft ball stage. Add margarine and vanilla. Cool without stirring. Beat. Add nuts and pour into greased 8-inch square pan.
Combine in a large mixer bowl the flour, salt, nonfat dry milk and dry yeast. Heat in saucepan over low heat until warm the water, cooking oil and honey. Pour warm (not hot) liquid over flour mixture. Blend at low speed for 1 minute, medium speed for 2 minutes.
Brown bacon, hamburger and onion; drain off fat. Combine all ingredients together and mix well. Put in casserole and bake in oven at 350° for 1 hour, covered.
In frying pan, melt butter or fat. Blend in flour. Add milk, broth and pepper. Cook, stirring, until sauce thickens. Add chicken; heat through. Serve over biscuits.
Cook spaghetti according to directions; rinse and drain. Add dressing and seasoning. Add chopped onion, chopped tomatoes, cucumber, celery, ripe olives or whatever veggies are fresh. Toss all; refrigerate overnight. Makes 20 servings.
Place all ingredients in a 3 1/2 qt. slow cooker and cook on low (200°) for 6-8 hours. Makes 6-8 servings.
Mix dry ingredients. Beat in water and oil. Add eggs, one at a time, beating well after each addition. Pour batter into well-greased and floured angel food or Bundt pan. Bake at 350° for 45 minutes. Allow cake to cool in pan before removing.
Mix all together very well. This mixture should be pretty soupy. Bake for about 5 to 10 minutes in a 350° oven or stuff into a turkey.
Roll out 1 biscuit. Place 1 spoon of apples on biscuit. Roll out another biscuit and place on top of apples. Pinch ends together. Do this with all the biscuits and place in dish. Melt margarine in saucepan. Add sugar, cinnamon and 7-up. Bring to a boil and then pour over dumplings. Bake at 350° until brown.
Cook hamburger and drain fat. In a large bowl, mix hamburger meat, chopped lettuce, tomato, beans, cheese and onion. Crumble up Doritos chips and stir into mixture. Pour Catalina dressing over salad and mix before serving to taste or serve separately to apply individually.
Mix all together. Bake at 350° for 25 to 30 minutes. Makes 2 pizzas. Put on toppings, whatever you like.
Put crab meat in double boiler, add butter, onions, and pepper. Cook for a few minutes. Heat milk and add to crab mixture. Stir and add cream and Lea & Perrins. Add flour and sherry, stirring all together well. Cook over a low flame for about 30 minutes. Turn into a tureen. Makes 8 servings.
Dissolve yeast in warm water. Sift flour and sugar together. Cut in shortening. Add yeast and water and stir until elastic-like strands form. Place dough in greased bowl and cover. Let rise until doubled in bulk. To shape, place dough on well floured surface, smooth and shape. Place in greased pan, cover and let rise in warm place until doubled in bulk. Bake in preheated oven at 300° for about 25 to 30 minutes.
Preheat oven to 375°. Grease muffin cups. Combine all ingredients and mix well. Fill muffins 2/3 full. Bake for 15 minutes. Yields 12 regular sized or 36 mini muffins.
Form 6 to 8 patties. Spoon stuffing onto one pattie. Take second pattie and form a ball around stuffing. Repeat for remainder of patties. Mix soups and 1/2 cup of cheese. Place hamburger balls into casserole dish. Pour soup mix over them and sprinkle remaining cheese on top. Place in oven at 375° for 1 hour or until done. Can also be placed in microwave for 20 minutes or until done. Makes 3 or 4 large balls.
Melt margarine. Add crumbs. Pat in a 9 x 13-inch pan. Reserve 1/4 cup for topping. Melt together marshmallows and milk until melted. Cool. When cooled through, add the fruit and Cool Whip. Fold together; put on crust. Sprinkle with reserved graham cracker crumbs. Refrigerate.
Saute celery, onion, bell pepper and mushrooms in one stick of butter. Mix and bake at 350° for 30 minutes.
Combine ingredients into a mesh bag or cheesecloth and secure with a string (NOT ribbon). Place in ziplock plastic bag; refrigerate until ready to use. Place 1 quart water into a saucepan; remove from plastic bag and place in water. Simmer all day, adding water as needed. Can be used for several days.
Work shortening into flour and salt mixture with pastry blender or fingers. Add water until flour is moistened. Gather dough together with fingers so it cleans bowl. Press into a ball and roll between two pieces of waxed paper. Bake at 350° until light brown.
Cream together butter, cream cheese, almond extract and sugar. Sift dry ingredients together. Stir dry ingredients into butter mixture and mix until just combined. Chill 1 to 2 hours. Shape into 1-inch balls. Roll in crisp rice cereal coarsely crushed. Place on ungreased cookie sheet. Top each with half a cherry. Bake at 350° for 12 to 15 minutes.
Combine the cookies (crumbled) and margarine. Press into 9-inch spring-form pan. Reserve 1/2 cup for topping. Gradually add creme de menthe to marshmallow cream, mixing until well blended. Fold in heavy cream. Pour into pan and sprinkle with topping. Freeze. Serve in small pieces; very rich. Let defrost slightly before serving. Equally good if Kahlua is used instead of creme de menthe.
Melt margarine. Cut it into the flour. Stir in pecans. Flatten out crust mix in 9 x 13-inch pan. Bake at 350° for 20 minutes. Let cool completely.
Lay steak out on counter and sprinkle with Adolph's instant tenderizer and salt and pepper. Then cut a diagonal pattern on both sides of the meat. Make any stuffing recipe you like and spread it evenly on one side of the meat. Roll meat and stuffing like a jelly roll and tie securely with kitchen string or fasten with skewers. Cover meat and top of pan with aluminum foil.
Place all ingredients in a	greased 9-inch pie pan. Bake in 400° oven 30 minutes until puffed and golden.
Mix onion and cabbage. Add sugar and celery seed; mix and set aside. Bring to a boil the vinegar, salad oil, salt and dry mustard; pour over cabbage mixture and mix well. May be kept in refrigerator for up to 3 weeks. The longer it sets, the better it tastes.
Cream butter with sugar and salt. Add egg, vanilla and chocolate. Beat until blended. Add soda and flour until just mixed. Roll into 1 teaspoon balls and roll in sugar and coat. Bake 7 to 8 minutes at 350° on greased cookie sheet.
Mix all the ingredients together, except for the 7-Up. This makes 1 1/2 gallons without the 7-Up. At serving time, add 7-Up according to your taste. Float a decorative ice ring in the punch bowl and you will have a beautiful and good tasting punch for any occasion.
Drain orange slices and pineapple. Blend cottage cheese and jello. Use jello directions on package. Add orange slices and pineapple. Mix well; fold in Cool Whip and chill.
Mix all ingredients together until blended smooth. Pour into greased pan. Bake at 350° for 1 1/2 hours.
Mix all ingredients; stir in nuts. Bake in greased and floured pan at 350° for 35 to 40 minutes. Cool and frost.
Brown ground beef and onion. Stir in seasonings and tomato sauce. Simmer for 30 minutes. Arrange noodles, meat mixture and cheese in layers in a greased 9 x 13-inch baking pan. I add some Cheddar cheese along with other cheese to the top. Bake at 350° for 45 minutes. Let stand a while before cutting.
Beat cream cheese until fluffy and add milk, lemon juice and flavoring. Chill 3 hours and add strawberries and glaze.
Combine ingredients and cook until mixture is brittle when dropped in cold water (270°). Pour onto buttered plates. Mark into squares while warm or roll into small balls. This is an excellent hard candy. An old time favorite.
Place rice in greased baking dish or pan; spread. Add beaten eggs, margarine, sugar, salt, vanilla, milk and raisins. Stir in pan with fork. Bake about 1 hour at 350°. May add about 1 cup more milk if it seems too dry.
Brown ground beef and drain off fat. Add all other ingredients and 2 cups of water and simmer for 1 hour.
Cream butter at high speed in large mixing bowl. Add eggs, one at a time, beating well after each addition. Gradually add sugar and continue beating at high speed until light and fluffy. Stir in flour, dry frosting mix and walnuts by hand until well blended. Pour batter into greased Bundt or 10-inch tube pan. Bake at 350° for 60 to 65 minutes. Cool 2 hours and remove from pan. Cool completely before serving.
Combine water, rice, salt and all 3 peppers in a 3-quart saucepan. Bring to a boil. Stir. Reduce heat. Cover and simmer 15 minutes or until rice is tender and liquid is absorbed.
Melt margarine in pan. Mix all ingredients together, adding melted margarine	last. Mix well. Pour into greased pan and bake at 350° until done, about 45 minutes.
Clean and pick over oysters. Using 1/3 cup cold water, reserve liquor and add oysters, slightly chopped. Clean and pick over clams. Reserve liquor and add to hard part of clams, finely chopped. Put aside soft part of clams. Heat slowly to boiling point the clams and oysters with liquid from broth. Strain through cheesecloth. Scald milk with onion, mace, parsley and bay leaf. Remove seasonings and add milk to stock. Thicken with butter and flour, cooked together. Add soft part of clams and cook 2 minutes. Season with salt and pepper.
Boil eggplant until tender; peel and mash well. Add all ingredients to eggplant. Add enough flour to make a stiff batter. Drop by spoonful in hot oil. Brown; drain on paper. Serve hot.
Combine first 5 ingredients in skillet. Simmer for 5 minutes, stirring frequently. Combine cottage cheese, eggs, Parmesan cheese and spices. Arrange 6 tortillas on bottom and sides of a slightly greased baking dish. Top with half of meat mixture. Spoon cheese mixture over meat. Arrange remaining tortillas over cheese. Top with remaining meat. Bake at 375° for 30 minutes or until hot and bubbly. Top with Cheddar cheese and let stand 10 minutes before serving.
Boil macaroni noodles until tender. While noodles are boiling, mix beaten eggs and milk until well blended. Add salt and pepper to milk and egg mixture. Mix together noodles and milk mixture, adding cream cheese and 3/4 of the Cheddar cheese. (Save other 1/4 for topping.) Mix well and finish by sprinkling remaining Cheddar cheese on top of macaroni. Bake in 350° oven for 30 minutes, then raise temperature to 400° to brown cheese on top, approximately 10 minutes.
Cream oleo, sugar and egg. Add flour, salt, soda and cinnamon, sifted together. Mix well. Stir in diced or chopped apples, nuts (walnuts or pecans) and vanilla. Bake in greased 9 x 13-inch pan at 350° for 40 to 45 minutes. Can serve with whipped cream or ice cream.
Combine all ingredients and pour into an unbaked pie shell. Bake for 25 minutes at 350° or until knife comes out clean.
Mix apricot, French dressing, onion soup mix and chicken in bowl. Marinate overnight. Bake for 1 hour at 350° for 1/2 hour, covered, 1/2 hour, uncovered. Serve over rice and enjoy.
Sauce: Heat olive oil in pan and saute garlic, bell pepper and onion until wilted. Add fennel seed, oregano and margarine. Reduce heat and simmer 5 minutes. Add shrimp, 1/2 whole and 1/2 chopped, in order to distribute the flavor. Stir gently until shrimp turn pink (approximately 10 minutes). Add heavy cream, salt and pepper to taste and simmer 5 more minutes.
Mix all ingredients in order given. Bake at 350° for 1 hour or until done.
Mix all ingredients. Cook over low heat until thick (pudding consistency), stirring constantly. Chill.
Cover the first 4 ingredients with 1 tray of ice cubes and cold water. Place in refrigerator for 3 hours or overnight. Drain cucumbers well. Mix mixture of remaining ingredients; pour over cucumbers. Bring to a boil, but do not cook. Stir gently so they are all the same color. Seal in hot, sterile jars. Makes 6 to 8 pints.
Melt margarine. Beat eggs and sugar slightly. Stir in margarine, flour, cocoa and vanilla. Blend well. Pour into pie shell. Bake 350° for 30 to 40 minutes till firm.
In a medium mixing bowl, stir together flour, baking powder, soda, salt and shortening. Cut in shortening until mixture is crumbly. Add buttermilk; stir to just moisten.
Combine all ingredients (except the cheese) in saucepan. Toss well. Heat through and sprinkle with cheese.
Take the Miracle Whip, spread some over the bread, then put both slices of bologna on each bread slice. Then add your tomato and cheese. Then sprinkle with salt and pepper.
Melt margarine. Add flour and stir. Add milk gradually. Cook and stir until sauce begins to thicken. Beat egg yolks; add to sauce. (Add a little hot sauce to eggs and beat before adding to sauce. Cook another minute to thicken.) Add salt and nutmeg. Add all to tuna in baking dish. Fold in beaten egg whites. Add celery, mushrooms or lemon juice to tuna, if desired. Bake at 350° for 45 minutes.
Sift flour, baking powder and salt together 3 times. Add shortening. Mix with a fork, then add milk. Stir until mixture follows fork. Scrape out onto floured surface. Flour all sides and pat into circle the thickness you desire. Cut out with biscuit cutter. Bake at 350° for 20 to 30 minutes. Biscuits will be light and fluffy.
Wash berries. Boil sugar, water and salt for 5 minutes. Add cranberries and cook over low heat until berries become soft (about 10 minutes). Rub through a sieve and chill. Pour into tray and freeze about 2 hours. Remove, stir and serve.
Layer carrots, onions and peppers. Add sparingly salt and pepper. Mix together all other ingredients and pour over carrots, onions and peppers. Keep airtight for 12 hours.
Toss cheese with cornstarch to coat. Place in heavy saucepan over low heat. Stir from bottom as cheese begins to melt. When softened and smooth, gradually add wine, stirring vigorously after each addition, until wine is absorbed. After all wine is added and fondue is creamy, stir in salt, pepper and nutmeg. Pour into chafing dish, fondue pot or other flameproof serving container.
Mix sweetened condensed milk, both strawberry Jell-O boxes, nuts and coconut and chill. Form with fingers into the shape of strawberries and roll in red colored sugar and top with green colored sugar. Keep refrigerated until ready to serve. Excellent as a garnish or to add color to a dessert.
Brown and drain hamburger. Place Velveeta, Mozzarella and Cheddar cheese (shredded) in 4-quart crock-pot on low. Dice onion and green pepper. Drain tomatoes and green chillies and dice finely. Place hamburger, onion, green pepper, tomatoes and green chillies in crock-pot with the cheese and add garlic salt to taste. Let cook for about 1/4 hour, stirring occasionally. Serve hot over tortilla chips.
Combine gelatin, sugar, coffee and salt in a 2 1/2-quart saucepan. Stir in 1 cup milk. Place over low heat; stir constantly until gelatin dissolves, 3 to 5 minutes. Remove from heat. Stir in remaining 1 cup of milk. Chill, stirring occasionally, until mixture mounds slightly when dropped from a spoon. Fold in whipped cream. Turn into a 4-cup mold or individual serving dishes. Chill until firm. Unmold.
Layer cauliflower, broccoli and carrots. Cube a small package Velveeta cheese and place between each layer. Crush 1 stack Ritz crackers and layer on top. Melt 1 stick butter and pour over crackers. Bake at 350° for 20 to 30 minutes.
Blend first 4 ingredients and add eggs. Pour in greased pan. Bake at 350° for 30 to 40 minutes. Top with icing of 1 1/2 cups powdered sugar and juice of one lemon.
Cream butter and sugar. Add eggs, one at a time. Beat well after each. Dissolve soda in milk. Add to creamed mixture. Add dates, nuts and candy to flour to coat. Add coconut. Combine both mixtures. Makes stiff dough that should be mixed with hands. Bake in greased 13 x 9 x 3-inch pan at 250° for 2 1/2 hours. Combine orange juice and powdered sugar. Pour over hot cake. Let stand overnight.
Put dough into bowl with sugar. Shake until covered. Layer in a 9-inch round pan. Melt margarine and add to remaining sugar. Pour over dough. Bake at 350° for 30 minutes.
Blend butter, Crisco, sugar and brown sugar. Add eggs and vanilla. Sift and add flour, baking soda and salt. Stir in oats and chocolate chips. Drop by spoonful on ungreased cookie sheet. Bake in 375° oven for 8 minutes.
Heat Cheez Whiz in microwave until hot. Stir chili into Cheez Whiz and heat. Add Durkee onions. Serve with tortilla chips.
Drain off pineapple juice. Mix pineapple, oranges, lemon juice and condensed milk, then add Cool Whip. Pour in graham cracker pie crust. Chill.
Grease casserole dish and layer ingredients in dish. Potatoes on the bottom and soup on top. Salt and pepper to taste. Bake at 375° for 1 1/2 hours.
Heat 1-inch of oil in a skillet. Soften the tortilla in the hot oil for a few seconds. Drain it on a paper towel and lay it flat on a plate or baking sheet. Cover the tortilla with refried beans. Decorate it with tomatoes, onions, olives and peppers. Top with cheese and salsa. Sprinkle with the olive oil. Bake for 15 minutes in a 375° oven. Serves 4.
Sterilize pint/quart jars and lids. (Recipe makes about 3-4 quart jars.)
Beat egg whites until they stand in peaks. Add marshmallow cream and beat until stiff but not dry. Spoon over pie. Put in 350° oven until peaks begin to brown. Lower oven heat to 250° and brown evenly. Turn off oven and let pie set until oven cools.
Cream sugar with butter. Add eggs. Add milk, evaporated milk, nutmeg, vanilla and bread. Add raisins and stir to mix. Pour into a deep greased casserole and bake in 350° oven for 2 hours. Stir after first hour. Serve warm with hard sauce.
Preheat oven at 325°. Roll pizza crust over a lightly greased cookie sheet and try to make it cover the pan. Bake for 8-10 minutes. Let it cool.
Mash out one biscuit at a time. Spoon on tomato sauce. Put on lots of pepperoni. Sprinkle cheese on top. Use baking directions on label of biscuits.
Combine the cake mix with water. Melt butter and add to mix, then add 1 egg and then pecans. Pour into greased and floured pan (9 x 13).
Mix first 6 ingredients together. Right before you serve, cut up the avocados and mix all ingredients together. Serve with chips.
For Puffs: Combine water and margarine in a deep saucepan. Bring to a boil; cook until margarine melts. Quickly stir in flour and salt. Beat until dough forms a ball in center of pan. Remove from heat; let stand 5 minutes. Add eggs, one at a time, beating thoroughly after each addition. Beat in orange rind. Mixture will be very stiff. Drop mixture by tablespoon onto a baking sheet, which has been greased. Bake at 375° for 20 minutes or until puffs are firm and crusty (prick each puff with a fork to release steam). Leave in oven an additional 5 minutes. Remove from oven; cool.
Combine cream cheese and 1/2 C. milk at medium speed; blend well. Add remaining milk and pudding mix. Beat 1 minute on low.
Brown and drain meat. Mix together the tomatoes, soup and cheese. Cover and microwave on High for 6 minutes, stirring halfway through and after it's done. Serve with tortilla chips and enjoy. Great if kept in crock-pot.
Mix all ingredients except tomatoes, cheese and buns. Shape mixture into 8 patties, each about 1/2-inch thick. Set oven control to broil and/or 550°. Broil patties with tops about 3 inches from heat until medium doneness, 5 to 7 minutes on each side. Place 1 tomato slice on each patty; sprinkle with 1 tablespoon cheese. Broil just until cheese is melted, about 2 minutes. Serve patties in buns. Makes 8 sandwiches; 460 calories per sandwich.
Blend first five ingredients. Beat at medium speed. Pour into a greased and floured tube pan. Bake at 350° for 45 or 50 minutes. Cool for minutes. Mix powdered sugar and enough lemon juice to make a thin batter. Spread over the cake while it is still warm.
Use big soup kettle. Put chicken in pot and fill pot with water 3/4 full. Add onion and celery. Cover and boil until chicken is tender or pulls away from bone. Add carrots last 1/2 hour. When carrots are tender, bone chicken and put chicken back in soup. Add egg noodles or rice as desired.
In a 13 x 9-inch baking dish, melt the margarine. Add the graham cracker crumbs and form a crust on the bottom of the dish. Next, add the milk, then in layers, add the coconut, semi-sweet chocolate butterscotch drops and pecans. Bake at 350° for 25 minutes or until top is brown.
Spray an 8-inch square pan with cooking spray. In a 2-quart saucepan, stir corn syrup and milk. Add chocolate, stirring constantly. Cook over medium-low heat, until chocolate is melted. Remove from heat. Stir in vanilla and sugar with wooden spoon. Beat until smooth and glossy. Stir in nuts. Spread in pan. Chill 2 hours or until firm. Makes 25 (1 1/2-inch) squares.
Cream butter; add sugar and add egg and vanilla. Beat well. Sift dry ingredients together; blend, then chill. Roll out and cut with cookie cutter shapes. Bake at 400° for 8 to 10 minutes. Decorate.
Mix all ingredients together. Pour into a greased bundt pan. Bake 350° for 40-45 minutes. Serves 10.
Place fillet on 12 x 6-inch sheet of aluminum foil. Melt butter and pour it on top of fish. Wrap fish in foil and place in an open fire. Let cook for 5 to 10 minutes and then turn it over for 2 to 5 minutes.
Cream butter, sugar and eggs. Blend in flour, cream of tartar, soda and salt. Shape dough into walnut-sized balls. Stir cinnamon and sugar together; roll each ball into mixture. Place on ungreased cookie sheet. Bake in 400° oven for 8 to 10 minutes. Makes 6 dozen.
Dissolve jello in 1 1/2 cups boiling water. Add frozen strawberries, stirring until thawed. Add pineapple; stir. When partially set (almost immediately), put half the jello in a mold or clear bowl. Let set. Spread sour cream over it and pour remaining jello mixture on top of sour cream. Chill.
Cream margarine, Crisco and sugar until creamy. Add eggs one at a time. Add milk, then add lemon or vanilla flavoring. Add flour a little at a time. Beat until creamy. Cook at 300° for 1 1/2 hours. Start cooking cake in a cool oven.
Wash and drain spaghetti. Sprinkle in seasoning and add vegetables. Pour in 1 cup dressing; add to taste.
Mix all ingredients and form into small balls. Brown slightly. Drain on paper towels. Place in skillet and cover with sauce. Simmer for 1 to 1 1/2 hours.
Bring sugar, milk, cocoa and butter to rolling boil for 1 minute. Remove from heat and add remaining ingredients. Stir until it begins to thicken. Drop quickly by spoonfuls on waxed paper. Let set up.
Place 1 1/2 cups sugar in a skillet. Heat until brown over medium heat. Pour into a 3-quart casserole or Bundt pan. Coat the sides and bottom. Rub with butter. Beat egg whites until very stiff. Add 1 pound of sugar gradually, beating constantly. The remaining sugar, put in a skillet and brown. Add a little water and cook until the syrup forms a thread. Pour into the egg whites at medium speed. Return to high speed and beat for 12 minutes. Pour in buttered container and bake at 300° in a hot water bath for 1 hour or until firm, but light.
Place 2 or 3 c. milk in a saucepan. Heat to scald. Pour half of it into beaten eggs, stir well, and pour back into pan. Bring back to scalding. Remove from heat and cool. When egg mixture has cooled. Add all ingredients, mix thoroughly, and place in ice cream freezer. Follow manufacturers directions.
Cook first 3 ingredients until thickened. Cool. Beat egg whites until stiff and add cooled mixture. Beat once more. Spread over pie, making sure meringue touches crust.
Melt chocolate chips, margarine and peanut butter and pour over cereal. Mix cereal until coated. Put powdered sugar in a brown paper bag. Pour in cereal; fold over top. Shake until coated. Spread on waxed paper to cool.
Mix all ingredients together mixing 1 egg at a time. Mix well. Pour into a greased tube pan and bake at 325° for 1 hour. Remove onto plate and while still warm, drizzle glaze on top and sides.
Add enough water to vinegar to make 1/2 cup. Add eggs and sugar. Cook and stir until bubbly. Add this to a pint of Miracle Whip.