HumbleIntelligence/food-ner-1-Million huggingface dataset:
Put ingredients, except vanilla, in a large saucepan. Bring to a boil and boil for 3 minutes, stirring constantly. Remove from heat and add vanilla. Pour over approximately 10 to 12 cups popped popcorn. Mix until well coated.
Arrange peach halves, round side up, in uncooked pie crust. Mix together sugar, flour, cinnamon and cream. Pour over peaches and bake 40 to 45 minutes at 350°.
In saucepan, mix together first 4 ingredients, and bring to a boil. Add oatmeal and peanut butter. Drop by spoonful onto waxed paper and let cool.
Wash beets; cook in boiling water until soft. Remove skins and cut beets in thin slices, small cubes or fancy shapes. Mix 1/2 cup sugar, 1/2 cup vinegar and 2 tablespoons cornstarch together and let boil five minutes. Pour over beets and let stand on back of range 1/2 hour. Just before serving, add 2 tablespoons butter.
Have butcher cut a pocket in each chop. Place 1 slice Mozzarella cheese, Prosciutto, salt and pepper in each pocket; close. Secure with string or toothpicks. Roll chops into bread crumbs and dip into egg. Fry in oil on medium heat until golden on each side. Place in baking dish and bake for 25 minutes at 350°. Makes 4 servings.
Combine sugar, soy sauce, wine, vinegar and catsup in saucepan; bring to a boil (stir constantly).
Shake in large plastic bag. Dip legs and thigh pieces into 1/3 cup oil and 1/3 cup melted margarine. Allow to stand 1 hour on baking sheet. Bake at 375° for 45 minutes, turn over for additional 15 minutes. May be baked with or without skin, but with skin is tastier.
Mix dry ingredients together in bowl. Stir in pumpkin, milk and egg. Pour in unbaked pie shell. Bake at 375° for 50 to 55 minutes or until firm.
Combine raisins with water to cover plus a small amount. Cook until fluffy, about 1/2 hour. Do not drain. Combine sugar and flour and add enough water to make a thin paste. Add to the raisins, bring to a boil and stir well. Pour in a pastry shell, add a top crust and slit. Bake in a moderate oven until brown.
Melt chocolate in 1/2 cup boiling water; cool. Cream butter and sugar until fluffy. Add egg yolks, one at a time. Add chocolate and vanilla; mix well. Sift flour, soda and salt together; add alternately with buttermilk, beating until smooth. Beat egg whites until stiff; fold into batter. Grease and flour 3 (9-inch) cake pans. Pour batter into pans; bake for 30 to 40 minutes in a 350° oven. Frost with Coconut Pecan Frosting.
Mix together. Pour in baking dish. On top, sprinkle chopped pecans. On top, dot with butter, optional. Bake at 350° for 30 minutes. Serve warm with crackers.
Brown ground beef in skillet. Add tomatoes, tomato sauce, salt, sugar and garlic powder. Cook over low heat about 10 minutes. Cook and drain noodles. To the hot noodles, add sour cream, cream cheese and green onions. Arrange meat mixture and noodles in alternate layers, using large, round casserole. Top with grated Cheddar cheese. Bake at 350° for 35 to 40 minutes.
Mix rice and 1/2 onion soup. Put in 7 x 10-inch baking dish. Mix water and cream of chicken soup. Pour over rice mixture. Sprinkle remaining 1/2 of onion soup mix on top of cream of chicken soup. Arrange chicken on top. Sprinkle small amount of salt over chicken (you may use paprika). Cover and cook at 300° for 1 1/2 hours. Remove foil last 15 minutes to brown.
Preheat oven to 350°. Grease and flour an 8 x 12-inch baking pan. Thoroughly mix pie filling and eggs. "Dump" in rest of ingredients and stir well. Pour into prepared pan and bake for one hour. Serves 8 to 12.
Heat oven to 350°. Beat eggs, sugars, dressing and vanilla at medium speed. Add flour and baking soda. Set aside 1 cup of the batter. Spread remaining batter into lightly greased 13 x 9-inch pan. Bake 12 to 15 minutes. Cool 10 minutes.
Stir oleo and egg into macaroni. Mix mustard and salt with 1 tablespoon hot water and add to milk. Add 2 1/2 cups cheese into macaroni and pour into buttered casserole. Add milk mixture, sprinkle with 1/2 cup cheese. Bake 350° 45 minutes or until crusty.
Mix flour, sugar, baking powder and salt. Rub in butter until blended. Add raisins. Add eggs and enough milk to make a dough. Chill 1 hour. Roll out on floured board to thickness of 1/4 inch. Cut into 2 1/2 inch rounds (with a glass). Bake on greased griddle or in frying pan (use butter) on low heat. Turn to lightly brown on each side. Sprinkle with sugar.
Put butter and sugar in top of double boiler. Add 1 cup milk. Heat over boiling water until milk is scalded. Mix flour and salt. Stir in 1/2 cup milk, then stir this mixture into contents of double boiler. Stir until mixture thickens. Cover; cook for 10 minutes. Beat egg yolks; add to double boiler. Cook for 1 minute. Cool slightly; pour into baked pie shell.
Mix the melted margarine and crushed Oreos. Pat into a 9 x 13-inch pan. Mix together both cream cheeses, the powdered sugar and half the Cool Whip. Put this over cookie base. Mix together both puddings and milk until thick. Spread over cream cheese layer. Put the other half of the Cool Whip over the top. Then sprinkle a few crushed Oreos on top of the Cool Whip. Refrigerate.
Sift the flour, sugar, baking powder and salt. Beat eggs and vanilla until light. Add dry ingredients. Mix well. Heat milk and butter just to boiling point. Gradually add to egg mixture. Pour into 2 layer pans, greased and floured. Bake at 350° for 30 minutes. Cool and frost.
Butter 2 large baking sheets. Butter the sides of a heavy 3-quart saucepan. In saucepan, combine sugar, corn syrup, water and 1/2 cup margarine or butter. Cook over medium heat to boiling, stirring constantly with wooden spoon. This should take 5 minutes, then cook 30 to 35 minutes. Stir in nuts. Stir frequently 15 to 20 minutes; remove from heat. Quickly sprinkle sifted baking soda over mixture, stirring constantly. Immediately pour into baking sheets; let cool. Pull apart with forks. Store tightly covered.
Mix cream cheese, dressing and milk with mixer until well blended. Add remaining ingredients. Refrigerate several hours.
Sauce: Brown all meat; crumble and drain fat. Add garlic, French soup and bell pepper. Mix well. Cook for a few minutes. Add tomatoes and sauce, Italian seasoning and wine vinegar. Simmer for 15 minutes.
Beat egg whites, cream of tartar and flour until stiff. Add sugar. Put on pie and bake until golden.
Mix all ingredients well and pour into unbaked pie shell. Bake at 350° for 1 hour.
Mix cornmeal and flour well and mix with enough water to make it stick together. It should be very stiff. Roll into balls about the size of an egg and cook on top of greens, collards, turnips or cabbage. Cook about 15 to 20 minutes on boiling greens.
Saute onion, celery, parsley and mushrooms (if fresh) and chopped pepper.
Bake in greased and floured tube pan at 325° for 1 hour and 25 minutes.
Heat oven to 375°. Mix baking mix, 1/4 cup sugar and margarine with a fork until crumbly; reserve 1/4 cup. Press remaining mixture firmly in bottom of ungreased square pan, 8 x 8 x 2-inches. Bake until light brown, 10 to 15 minutes. Mix remaining ingredients except fruit rolls; pour over baked layer. Cover top completely with unrolled fruit rolls, cutting to fit, if necessary. Sprinkle with reserved crumb mixture. Bake until pick inserted in center comes out clean, about 20 minutes longer. Cool 15 minutes.
Mix together all ingredients and place in refrigerator for 2 to 3 hours. Pinch off small amounts and roll into crescent shapes. Bake at 250° until brown. Cool slightly. Put each cookie in a small brown paper bag with confectioners sugar and gently shake to coat them. Cool on wax paper.
Combine cocoa, flour and water. Cook until thickens, then add sugar. Best when served on hot buttered biscuits.
Melt margarine. Add the ingredients, except for the chocolate chips and 1/4 cup of peanut butter. Mix well with spoon. Press mixture into 9 x 13-inch pan. Melt chocolate chips and 1/4 cup of peanut butter in saucepan. Mix and pour over mixture in pan. Refrigerate until hardened. Cut into pieces at room temperature.
In pot of boiling water, blanch broccoli, cauliflower and tomato. Peel tomato and cut into medium chunks. Cook tortellini according to package directions. Rinse and let cool. Combine all ingredients in large bowl. Add dressing and mix well. Refrigerate 1/2 hour and serve.
Bring broth to a boil in a heavy saucepan; stir in rice and remaining ingredients except almonds. Cover; reduce heat and simmer 25 to 30 minutes until liquid is absorbed. Stir in almonds.
Wash and scrub potatoes thoroughly. Bake and let cool. Chop into small pieces. Heat soup, milk and spices. Add potatoes. Use low heat because this will burn easily. Add cheese just before serving. Can serve with bacon bits, crackers, green onions, sour cream, etc. Makes about 6 servings.
Mix ground beef in a large cooking bowl; add egg and ketchup. Add chopped onion and grated cheese. Crumble saltine crackers into meat loaf mixture. Mix all ingredients together by hand. Cook for about 45 to 60 minutes.
Beat eggs slightly, add milk, eggs, sugar, vanilla. Pour into pie crust. Bake 425° for 10 minutes then 400° for 10 minutes.
Boil Karo syrup, sugar and peanut butter 3 minutes, then add cereal. Mix over heat, then plop on wax paper.
Add 1 teaspoon oil to a large nonstick skillet; place skillet over medium-high heat until hot. Add chicken and cook 3 to 4 minutes on each side or until browned. Remove chicken from skillet; set aside and keep warm. Wipe drippings from skillet with a paper towel.
Begin cooking pasta in boiling water. Heat half the oil in frying pan and saute onion and chili until soft. Add tomatoes and simmer for 7 minutes.
*Or you may use 2 (8 ounce) guacamole dip.
Slice squash 1/4-inch thick. Mix soup, cheese, onion, garlic and mayonnaise together and stir squash into it. Put in a long, flat Pyrex dish. Crush Ritz crackers and pour the stick of melted oleo over the crackers. Mix well and cover the squash with it. Bake at 350° for 25 to 30 minutes.
Prepare cake mix as directed on box and pour into 9 x 13 pan. Beat the next 4 ingredients together and pour over unbaked cake mix. Bake 1 hour at 350°.
Cut steak in bite size pieces and remove fat. Mix all ingredients together and cook, covered, 3 hours at 325°. Serve with rice or noodles.
Melt caramels with water in top of double boiler. Add pecans and drop by teaspoon on waxed paper on cookie sheet. Place in freezer until firm and candy will peel off paper.
Cook onion, zucchini and celery in skillet sprayed with Pam. Add soup, chicken, spinach and cottage cheese.
Blend well butter and sugar. Add one egg at a time. Blend well. Sift flour, baking powder, salt and baking soda together. (Note: Add buttermilk and sifted flour mixture alternately until consumed.) Bake at 350° about 45 minutes or until done, in three cake tins.
Cream shortening and sugar. Add peanut butter and eggs and mix well. Sift soda and flour. Combine with creamed mixture. Shape into 1 1/2-inch rolls. Wrap and chill. Slice in 1/8-inch thickness. Bake on ungreased baking sheet. Bake at 375° for 8 to 10 minutes.
In a mixing bowl, combine the first 6 ingredients. Combine remaining ingredients and stir only until moistened. Pour into a greased 9-inch square pan and bake at 350° for 30 to 35 minutes or until golden brown.
Crush approximately 1 1/2 packages graham crackers. Melt butter and add to crumbs. Pour into 9 x 13-inch baking dish and spread out evenly and pack tightly. Beat together powdered sugar and cream cheese. Spread this over crust. Add sliced bananas, pineapple and strawberries. Spread Cool Whip over all. Sprinkle with pecans and cherries and pour chocolate syrup on top. Refrigerate before serving.
Cook and dice meat. Cook raisins in a little bit of water until tender. Mix	all ingredients in tub and stir it all together. Put in containers and freeze.
Mix together and spread in 9 x 13-inch pan. Beat 1 egg white; add 1 cup	of light brown sugar and 1 cup of chopped nuts. Spread on top of first mixture. Bake 20 to 25 minutes at 325°.
Combine meat and vegetables in an electric slow cooker. Add bay leaves, tomato sauce, broth, wine and water. Cook 6 hours on high; 7 hours or longer on low.
Refrigerate 4 salad plates so that they are nice and cold. Spread butter lightly on bread. Next, spread Blue cheese on bread. Broil until cheese melts and bread is slightly toasted.
*The frozen, boneless chicken pieces that you can buy in bulk work very well. Cook them in the microwave as you chop the vegetable. Don't forget to add the cooking juices to the soup.
Brown hamburger and onion and drain. Cook macaroni and cheese according to package. Add all other ingredients to macaroni and combine with hamburger. Place in a casserole dish and top with cheese. Bake at 350° until cheese melts.
Combine milk and oil in measuring cup. Whip with a fork and pour at once over flour. Mix with fork until flour is completely dampened. Press with fingers into 9-inch pie plate.
Put all ingredients in fondue pot about 10 minutes before time to serve. Heat, stirring often, until very hot and bubbly. Toasted bread, grapes, Spam or any other food you like may be dipped in the hot fondue and eaten.
Mix together egg, 1/2 cup milk and bread crumbs. Add, and mix thoroughly, salt, pepper, dry mustard, celery salt, nutmeg, onion and ground beef. Shape into 20 meat balls. Brown in small amount of fat. Cook slowly, turning often. Remove from skillet.
Mix together first 5 ingredients and 1/2 of tomato sauce. Form into loaf and bake, covered, at 350° for 50 minutes.
Bake yellow cake mix as directed on box. Crumble. Layer in punch bowl, starting with cake crumble, vanilla pudding, strawberries, blueberries, pineapple, mandarin oranges, walnuts and Cool Whip. Top cake with Cool Whip and cherries.
Combine raisins, prunes and boiling water. Let stand 10 minutes. Cream oleo, sugar, eggs and vanilla. Add flour, cinnamon and chopped nuts. Add soda to raisin mixture and dump into cake batter. Stir until mixed. Grease and flour loaf pans or cans. Soup cans make nice little round loaves. If you use cans, place them on a cookie sheet. Fill about 1/3 full. Bake at 350° for 1 hour.
Mix water and yeast in a large bowl. Add 1 1/2 cups of flour and 1 tablespoon sugar to yeast mixture. Knead flour mixture by working in 1/2 cup flour. Divide dough and shape pretzels. Brush egg on top of pretzels. Sprinkle coarse salt on pretzels. Bake at 450° for 20 to 25 minutes.
In a small bowl, soften onion in milk. Stir in cream cheese and mayonnaise. Add beef and olives; mix well. Chill. Serve on crackers. Yield: 1 1/2 cups.
Add water to cover. Bring to a boil. Simmer, uncovered, 2 hours; add more water if necessary. After 2 hours, add 1/2 stick margarine and pepper to taste. Cover; cook another hour on low heat. Serve over white rice.
Combine soups, pimentos, onion and 1/4 cup parsley. Heat. Pour over rice and mix well. Turn into a buttered 2 1/2-quart casserole. Top with grated cheese and remaining parsley. Bake 20 minutes at 450° or until hot and bubbly and cheese has melted.
Mix jello, hot water and 7-Up and add marshmallows, bananas, pineapple and pecans. Put in dish and let set up. Combine juice, egg, sugar, flour and butter and cook until thick. Allow to cool, then layer on top of jello mixture. Whip Dream Whip and spread over top.
Cook noodles and drain. Saute beef in butter. Stir in tomato sauce. In another bowl combine the next four items. In 2 quart casserole layer as follows: 1/2 of noodles, then cover with cheese mixture, remaining noodles, pour the melted butter over then pour on meat sauce. Bake at 375° for 30 minutes. Serves 8-10. Can be made ahead and frozen before serving.
Preheat oven to 300°. Lightly grease 15 x 10 x 1 jellyroll pan. Combine oats, coconut, pecans, sunflower seeds, wheat germ, sugar, cinnamon and salt in a large bowl. Stir together oil, water, honey and vanilla in small bowl. Pour over oat mixture and mix well. Spread mixture evenly in prepared pan. Bake in oven for 1 hour at 300°, stirring every 15 minutes, until mixture is golden brown and slightly crunchy. Stir in raisins and dates.
Combine corn syrup and pudding in a bowl, blending well. Stir in evaporated milk. Add coconut and pecans. Chill about 10 minutes. Spread on German Chocolate Cake.
In a medium saucepan, put enough oil to coat bottom of pot. Add crushed garlic and brown until golden. Add chopped olives (drained), rinsed capers, basil, parsley and pepper. Saute a few seconds, then add tomatoes and salt to taste; stir. Cover and turn heat on low. Cook for about 40 minutes, stirring often.
Drain fruit, reserving juice. Mix pudding into juice, stirring until well blended and thick; stir in fruit. Serve as topping for cheese cake or angel food cake.
In large Dutch oven, crumble and brown meat. Add vegetables and chili powder. Cook until onions are slightly tender. Add remaining ingredients, except beans. Simmer, covered, for 30 minutes. Stir occasionally. Add beans. Cook 10 minutes.
Mix the ingredients with electric mixer. Drop by teaspoonfuls into a bowl of powdered sugar. Roll dough around until coated with sugar. Pat into a thin cookie and place on lightly greased cookie sheets. Bake at 350° for 8 to 10 minutes. They will not be dark brown.
Mix all ingredients together well. Put in pan then mix the following ingredients through the batter - 1/2 c. nuts, 1/4 c. sugar and 2 tsp. cinnamon. Bake in bundt cake pan at 350° for 35 - 45 minutes.
Combine flour, baking powder, cinnamon, soda and salt. Set aside. In a mixer bowl, beat together eggs, pumpkin, sugar and oil. Add flour mixture; beat well. Spread in an ungreased 15 x 10 x 1-inch pan; bake in a 350° oven for 25 to 30 minutes.
In a bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each. Add vanilla. Add sifted flour and salt alternately with combined buttermilk and soda. Blend in orange rind, raisins, walnuts and coconut. Turn into a well-greased and floured tube pan (10-inch). Bake in slow oven (300°) until a cake tester comes away dry (about 1 1/2 hours). Remove from oven, leave cake in pan.
Preheat oven to 350°. In medium bowl, combine sweetened condensed milk, lemon juice, rind and food coloring (if desired). Chill.
In a large bowl, cream together shortening and the sugar. Add molasses and egg; beat well. Sift together flour, soda, cinnamon, cloves, ginger and salt; add to first mixture. Mix well and cover and chill. Form dough into 1-inch balls; roll each in granulated sugar and place on greased cookie sheets 2 inches apart. Bake in a moderate 375° oven for 8 to 10 minutes, until dark golden brown. Remove cookies to wire rack and cool. Makes 48 cookies.
Drain 1 jar artichokes into frypan. Add onion and garlic. Saute lightly. Chop artichokes (or grate zucchini). Set aside.
Mix ingredients together thoroughly. Store in airtight container. To prepare spiced tea, use 2 teaspoons mix to each cup of boiling water.
Cook broccoli and drain. Add all ingredients to beaten eggs and mix together. Pour mixture into a greased 9-inch pie plate. Bake for 25 minutes at 350 or 375°.
Preheat oven to 350°. Skin and pound thin the chicken breast. In small skillet, combine spinach, onions, mushrooms and 1 teaspoon water. Cook, covered, over medium heat, until onions are tender (about 2 minutes). Sprinkle chicken breast with garlic, paprika, salt and pepper. Spread cooked vegetables over chicken. Roll up tightly to enclose filling. Sprinkle milk over chicken. Sprinkle with bread crumbs and pat with fingers to cover. Place chicken in a small baking pan. Bake until chicken is golden brown and cooked through (about 15 to 20 minutes).
Mix first 3 ingredients and set aside. Arrange batter (blend other ingredients) and apple mixture in layers in greased and floured tube or Bundt pan, beginning with batter mixture and ending with apples on top. Bake at 350° for 2 hours. (You can add 1 tablespoon flour to last apples that you put on top of cake so they do not sink!)
Mix together and spread on dish: cottage cheese, cream cheese and taco seasoning. Add in order: salsa, Cheddar cheese, tomato, black olives and green onion. Chill and serve with taco chips.
Cook first 4 ingredients in a saucepan over medium-low heat, stirring occasionally, until butter melts. Cool to 105° to 115°. Combine yeast and 1/2 cup warm water in a glass liquid measuring cup. Let stand 5 minutes. Stir together yeast mixture, sour cream mixture, eggs and flour in a large bowl until well blended. Chill, covered, for 8 hours. Divide dough into fourths and shape each portion into a ball. Roll each into 1/4-inch thickness on a floured surface. Cut dough with a 2 1/2 to 3-inch round cutter. Brush rounds evenly with 2 tablespoons melted butter. Make a crease across each round with a knife and fold in half. Gently press edges to seal. Place rolls in a 10 x 15-inch jellyroll pan with sides touching. Cover and let rise in a warm place (85°), free from drafts, for 45 minutes or until doubled in bulk. Bake at 375° for 12 to 15 minutes. Yield: about 4 dozen.
Melt butter and chocolate together in top of double boiler over hot water. Gradually add sugar. Add slowly, stirring constantly, the evaporated milk. Add salt and vanilla.
Mix flour, yeast and milk; knead and then let rise. Using large mixing bowl, soften yeast in milk. Mix flour, yeast and milk. Mix in butter. Mix in raisins and mix in korinten (very small raisins). Mix in sugar. Mix in almonds, lemon peel, citron, salt and 2 eggs. Knead flour, yeast and milk dough. First let rise, the mix in other ingredients.
Mix all ingredients. Pour in a 7 x 12-inch pan. Bake at 350° for 45 minutes. Serves 8 to 10.
Mix the chicken, celery, scallions, green peppers and avocado. Combine the mayonnaise, cayenne, salt, pepper, lemon juice and sour cream. Beat well until light and fluffy. Pour the dressing over the chicken mixture and toss lightly so that all is well-coated with dressing.
Combine first 4 ingredients and cook to soft ball stage (235°) without stirring. Remove from heat and add vanilla and pecans. Stir gently until pecans are well coated and mixture becomes creamy. Turn out on wax paper and separate as they cool.
Beat sugar and Wesson oil; add eggs, one at a time, beating after each. Then add sour cream. Blend well. Add yellow cake mix. Into greased tube pan, pour half the batter. Mix brown sugar, cinnamon and nuts; sprinkle over top of batter in pan. Then add remaining batter. Bake 1 hour at 325°. Glaze with powdered sugar glaze.
Preheat the oven to 350°. Pour the melted butter evenly over the bottom of a 9-inch square baking pan. Spread the graham cracker crumbs evenly over the butter, then layer with the coconut, chocolate chips, then the peanut butter chips, one on top of the other, in the order listed. Drizzle the sweetened condensed milk over the top layer and sprinkle with the walnuts. Bake for 30 minutes or until lightly browned. Cool, then cut into bars.
Place potatoes and carrots in a small saucepan. Cover with water; bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until vegetables are tender. Drain and set aside. In a large skillet, melt butter. Stir in flour until smooth. Gradually whisk in milk. Add the bouillon and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the chicken, peas and potato mixture; heat through. Serve over biscuits. Yield: 2 servings.
Wash your hands! Mix the pudding and milk. Add the peanut butter. Mix in powdered milk until the texture is like play dough. Break off a portion about the size of a golf ball. Mold it like play dough. After playing with the play dough, enjoy eating it.
Put butter in large skillet, saute onion until golden, not browned, about 8 minutes. In medium saucepan, combine the bouillon and sauteed onion. Bring to boil. Reduce heat and simmer, covered, 30 minutes.
In a large skillet, brown rice and seasonings in oil over medium heat, stirring occasionally. Add chicken broth and water. Cover and cook 20 minutes or until rice is cooked and water is absorbed. Add chicken, vegetables and cream of chicken soup. Mix well. Simmer 10 minutes, stirring occasionally. Serves 6 to 8.
Bring ingredients to a boil. Put in mushrooms; cover. Simmer 5 hours. Take cover off. Simmer 4 more hours. These cook up to a very dark color but are wonderful.
Mix all ingredients together. Pour into buttered baking dish. Bake at 350° for 1 hour.