HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place popcorn in a large bowl and set aside. Grease 2 large forks and set aside. Combine syrup, vinegar and salt in a deep pot. (Pot must be deep because the syrup boils up and will overflow if not large enough.) Bring to a boil over medium heat until it reaches hard ball. Add vanilla. Mix well. Pour over popcorn and toss to coat with the greased forks. Butter hands liberally and form into balls. Press lightly to make them stick together. Continue forming balls, rebuttering your hands after each, until all the corn is used. Makes about 1 dozen.
Beat together sugar, pumpkin, eggs and oil. Add flour, soda, cinnamon and salt. Mix well. Add nuts. Spread batter on a greased and floured cookie sheet. Bake 20 minutes at 350°. Cool and frost.
Sift cake and pudding mixes together. In another bowl, beat oil, eggs and milk. Add to dry mixture and beat well. Bake at 325° or 350°. Makes 3 layers.
Put into saucepan the pineapple, sugar and jello. Bring to a boil; remove from heat and cool. In mixing bowl, stir together buttermilk and Cool Whip. Add cooled jello mixture and fold with buttermilk mixture. Add pecans. Pour into mold and refrigerate 6 to 8 hours before serving. (Use 5 cup mold.)
In a skillet, cook the sausage until browned. Drain well. In a large mixing bowl, combine the cheese, soup, sour cream, French onion dip, chopped onion, peppers, salt and pepper. Fold in thawed potatoes. Mix well. Spread half of hash brown mixture over bottom of 9 x 13 greased baking dish. Spread 1/2 of the browned sausage over potato mixture. Repeat layering second 1/2 of hash brown mixture. Top with remaining sausage. Bake at 350 degrees for one hour or until casserole is golden brown.
Mix first three ingredients. Let stand 24 hours. Drain; wash well and let stand in cold water for 3 hours. Mix next 4 ingredients and pour over cukes. Simmer for 2 hours. Drain. Mix next 5 ingredients and bring to boil. Pour over cukes for 3 days. Each day reheating syrup to a boil. On third day, put cukes into jars; heat syrup and pour over them. Seal. Makes 7 pints. Store in refrigerator and use as pickles.
Combine ingredients. Bring to boil, cook slowly to soft ball stage. Remove from heat and stir in 1 1/2 c. peanut butter and 1 jar marshmallow cream. Add 1 tsp. vanilla. Pour into buttered dish and cut into squares.
In large mixer bowl, beat cheese until fluffy. Gradually beat in Eagle Brand until smooth. Stir in ReaLemon and vanilla. Pour into crust. Chill 3 hours or until set.
Pour boiling water over tea, let it steep a few minutes and strain; sweet to taste. When cold, add juices, taste and add more sugar if necessary. Just before serving, add ginger ale. This will make about 125 punch cups. Serve in large punch bowl with block of ice in it. Top the ice with a sprig of Oregon holly if you like, float orange slice in punch to which halves of red maraschino cherries and green mint cherries have been speared with cocktail picks. Pour the syrup from cherries into punch.
Cover bottom of a 9 x 13-inch glass baking dish with rice. Layer on onion and green pepper. Salt lightly. Arrange chicken, breasts or preferred pieces, onto rice, enough to cover the rice. Chicken can be skinned. Salt lightly. Spread soup from cans over chicken with spatula. Pour on 2 to 3 cups water. Bake at 350° for 45 to 50 minutes. Add more water, if necessary.
Mix ingredients and bake in unbaked pie shell for approximately 45 minutes at 350°.
Cook sugar, water and syrup to a hard boil (little yellow). Add peanuts. Cook until golden brown, less than 5 minutes. Add vanilla and baking soda. Mix well. Pour into a well-buttered cookie pan.
Cut Swiss cheese and pastrami slices so they will fit on the pieces of bread. (Do not hang over the edge of bread.)
In a large bowl, blend package (or seasonings) with yogurt and mayonnaise. Mix in buttermilk. This stores well in the refrigerator for several weeks. Yields 3 cups.
Puree artichoke with liquid until smooth. Mix with remaining ingredients. Cover and chill at least 1 hour before serving. Sprinkle paprika on top before serving.
Mix sugar, flour and salt. Add water and vinegar; cook until thick, stirring constantly. Remove from stove. Add butter and vanilla; pour this over apples. Put in unbaked crust; put top crust on. Bake at 400° for 40 minutes, or until done.
Mix and bake in 350° oven or put in crock-pot and simmer for 4 hours or longer; stir occasionally. Start crock-pot on high for 1 hour and then to simmer for 3 hours.
Thaw potatoes; melt butter in glass bowl and add chicken. Microwave until soft (about 4 minutes). Heat soup until it will blend, then add sour cream and salt. Mix together potatoes, onions, soup mixture and cheese. Pour into 9 x 13-inch pan. Mix crushed flakes with 1/2 cube melted butter and sprinkle on top. Bake at 350° for about 1 hour.
Sift flour, blend in shortening until crumbs are the size of peas. Beat egg; add vinegar, salt and water. Mix with fork until mixture leaves the sides of bowl and forms a ball. Roll out on floured surface. Makes pastry for one 2-crust pie.
Beat well and store in refrigerator for 48 hours. Strain. Keep in refrigerator and use as needed. Makes about 1 1/2 pints. This is quickly made and very good.
Blend together first 3 ingredients and pat into 13 x 9 x 2-inch baking dish. Beat egg whites and cream of tartar; add sugar. Beat until thick and creamy. Spread on graham cracker crust. Bake for 1 hour at 250°. Cool at room temperature. Crush Heath bars. Reserve 1/4 cup of crumbs. Blend the Heath bars with 1 quart container of Cool Whip. Spread onto cooled torte. Sprinkle reserved crumbs on top. Refrigerate until serving time.
Shake chicken in seasoned flour, fry in oil till brown. Cover and cook about 10 minutes longer. Remove. Saute onion and pepper in same oil. Add tomatoes and garlic and cook together to blend seasonings. Stir in uncooked rice and let cook a few minutes. Mix all ingredients carefully to blend fully. Pour boiling water into mixture, add salt and saffron, blend thoroughly and cook about 3 minutes more. Put in casserole and arrange pieces of fried chicken on top of rice mixture. Bake uncovered 20-30 minutes at 350° until rice is done. Rice should not be mushy.
Combine carrots, onion, parsley, bacon, salt and pepper. Spread on beef slices. Roll each slice up and secure with toothpick.
Brown meat, onion and green pepper in large skillet on medium heat; drain. Add salsa, corn and seasonings. Layer 1/3 of meat sauce, 1/2 of the tortillas and 1/2 of cottage cheese in 13 x 9-inch baking dish. Repeat layers, ending with meat sauce.
Mix butter or margarine, onion, evaporated milk, water, cheese and salt in saucepan. Cook and stir over medium heat until cheese completely melts. Mix cheese mixture with tuna, peas, carrots and noodles. Pour into greased 2-quart casserole. Top with more cheese or cornflake crumbs.
Beat egg whites until soft mounds form. Gradually add 1 c. sugar, beating constantly until straight, glossy peaks form. Fold in pecans, finely chopped and chocolate. Spread evenly over bottom and three-fourths up sides of 10-inch tube pan, well greased and lined with waxed paper on the bottom. Sift together flour, baking powder and salt. Cream butter. Gradually add 1 c. sugar, creaming well. Add unbeaten egg yolks; beat well. Combine milk and vanilla. Add alternately with the dry ingredients to creamed mixture. Blend well after each addition. Pour into meringue-lined pan. Bake at 325° for 1 1/4 to 1 1/2 hours. Do not underbake. Cool 20 minutes. Loosen cake with spatula; cool 30 minutes longer before removing from pan. Decorate top of cake with pecan halves dipped in melted semi-sweet chocolate if desired. (Cake may be baked in two 9x5x3 inch pans for 50 to 60 minutes.)
Whip the cream; add sugar and fold into the rice. Add diced marshmallows. Chill. Have pineapple well chilled. When ready to serve, add well drained pineapple and nuts. Serves 8.
Preheat oven to 375°. Place melted margarine in 9 x 13-inch baking pan. Sprinkle brown sugar over butter and lay in the pineapple. Prepare cake batter; combine cake mix, water, oil and eggs at low speed until moistened. Beat 2 minutes at high speed. Bake 35 to 40 minutes until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Turn pan upside-down. Top with cherries in pineapple if desired.
Preheat oven to 250°. Put meat and vegetables in layers in roaster or large casserole and sprinkle with seasoning and tapioca. Do not brown meat before cooking. Add tomato juice and then add water or wine. Cover top of pan with foil, then put lid on tight. Cook for 5 hours in oven. This makes its own gravy.
While rice is cooking, cover and cook sausage in 1/2 cup water about 5 minutes. Remove from water and cut in thin slices. Combine sausage, onion, green pepper and celery in large skillet. Cook until vegetables are tender-crisp. Add quartered tomatoes, broth, cubed, drained pineapple (reserving juice) and seasonings. Cover and simmer 5 minutes. Blend cornstarch with pineapple juice. Pour into meat mixture. Cook, stirring, until clear and thickened, about 2 minutes. Serve over beds of fluffy rice. Makes 6 servings.
Heat oven to 425°. Prepare pastry. Roll to fit in top of deep dish. Place apples in dish. Cover with sugar and spice mixture. Dot with butter. Cover with crust that has slits in it. Bake for about 1 hour.
Preheat oven to 350°. Grease Bundt pan and dust with granulated sugar. Sprinkle 1/2 of the nuts in pan. Mix other ingredients. Alternate with nuts and batter. When cake is done, remove from oven and spoon 1/2 of the glaze on. Wait 30 minutes and remove cake from pan and spoon on remaining glaze. Bake for 45 minutes.
Mix well and pour onto well greased wax paper in a cookie sheet. Bake at 325° for about 10 minutes. When baked, put on well covered dry towel with powdered sugar. Roll up and refrigerate until cooled. Unroll and spread with filling. Then roll again and cover with aluminum foil. Refrigerate for 2 hours or overnight before serving.
Mix ingredients thru mayonnaise together. Spread on large plate. Cover with chili sauce, then crab meat or shrimp. Cover with dried parsley. Refrigerate overnight. Serve with your choice of crackers.
Sprinkle gelatin over water. Let stand until softened (about 5 minutes). In a medium bowl, whisk yolks and 1/2 cup sugar substitute to combine.
In a large bowl, dissolve sugar in warm water. Sprinkle with yeast and let stand 10 minutes or until foamy. Stir oil into yeast mixture. Stir salt and about half of the flour into the yeast mixture. Gradually stir in enough remaining flour to make a slightly sticky ball. Knead dough on a lightly floured surface until smooth and elastic, about 8 minutes. Place dough in a greased bowl and let rise 1/2 hour. Punch down dough and let rest 15 minutes; cut in half. Roll out each piece of dough and place on a lightly greased 14-inch pan. Let rest 15 minutes. Preheat oven to 450°. Dough is now ready for sauce and toppings.
In large Dutch oven, brown the beef. Drain well. Stir in remaining ingredients. Bring to boil. Reduce heat, cover and simmer for 1 hour. Season to taste (salt, pepper, garlic, etc.).
Mix ingredients together and refrigerate. When ready to serve, shape into ball and cover with purchased cocktail sauce. Spread on crackers.
Combine cocoa, sugar and flour. Add eggs and vanilla. Mix well. Melt margarine. Pour into other mixture. Pour into frozen pie shell. Bake at 350° for 30 minutes.
Work together like pie dough (no liquid). Butter a 9 x 13-inch pan. Put layer of sliced peaches with juice. Put crumbs on top. Bake slowly at 300° for about 1 hour (will be done when light brown). Serve with whipped cream.
Boil spices in 6 cups of water for 15 minutes. Boil sugar, tea and other 6 cups of water. Let steep for 20 minutes. Squeeze lemons and oranges. Mix everything together. More water may be added, if needed. Heat to serve.
Layer ingredients in large casserole dish and bake slow for 30 to 40 minutes at 275°.
Blend all ingredients except shrimp. Add 2/3 of shrimp and blend coarsely. Add rest of whole shrimp to dip. If too thick, add milk.
Mash potatoes well. Combine all ingredients and blend thoroughly. Pour into unbaked pie shell. Bake 40 minutes at 350°.
In double boiler, combine egg yolks, cornstarch and sugar. Beat mixture until it is pale yellow. Add the warm milk and set over the simmering water. Whisk the mixture constantly until it gets thick and heavily coats a spoon when dipped in. Do not boil! When custard is done, remove from heat immediately and add Grand Marnier, vanilla and orange rind. Allow to cool completely, then refrigerate it covered 2 to 3 hours.
Heat butter in medium saucepan. Add curry powder and onion and cook gently for 3 minutes, stirring. Add tomato soup and chicken stock and bring to the boil. Add washed scallops (cut if they are large). Reduce heat; cover and simmer for 5 minutes. Stir in milk, cream, salt and pepper and heat, but do not boil! Taste and add more salt and pepper if necessary. Stir in 2 tablespoons parsley and serve immediately with more parsley sprinkled on each serving.
Mix bread crumbs, cheese, parsley, salt, pepper and garlic powder together. Dip chicken in melted butter and roll in dry ingredients. Sprinkle lemon juice over coated chicken. Sprinkle paprika on top. Bake 1 hour in a 350° oven. Serves 6.
Cook onions in oleo. Add chicken and peppers. Make sauce: 3 tablespoons oleo to 1/4 cup flour and 1/2 teaspoon salt. Stir in chicken broth. Cook until bubbly. Add 1 cup Monterey cheese, then add chicken and other ingredients. Dip tortillas in sauce before layering them in dish alternately with chicken mixture and cheese, then finish top with cheese. Cook at 350° for 35 minutes. Serves 8 to 10. Good luck.
Cook macaroni per box directions. Drain and put butter and mix with Lawry's salt. Put in casserole dish. Add 3 to 4 cans of Pet milk and marinate for 24 hours. In a separate dish, beat 1 egg, Pet milk, Lawry's salt and 2 cups of mild sharp Cheddar cheese. Mix in	casserole dish. Top with cheese. Bake for 1 hour at 375° until top is crispy brown.
Crumble cooled, baked cake. Layer half of cake crumbs in punch bowl. Top with half each of pie filling, pineapple pudding (made by directions on box) and bananas. Repeat with remaining ingredients.
Blanche beans (quick in and out of boiling water). Chill and add onion, oil, lemon, salt and pepper. Serve cold.
Rinse cooked pasta in cold water and drain. In large bowl, combine mayonnaise, yogurt, lime juice, cumin and salt. Add remaining ingredients; toss to coat. Refrigerate 1 hour before serving. Makes 8 servings.
Mix all ingredients together in a large bowl. Let set overnight in the refrigerator. The next day, pack mixture in jars and refrigerate for at least 48 hours before using. Store in the refrigerator. Do not heat juice. This recipe is made without salt. Keeps well for 1 year in the refrigerator.
Wash and season chicken. Roll chicken pieces in a plate of flour. Put oil in frying pan under medium fire. Put chicken in pan and brown.
Mix together cake mix, butter, oranges, eggs and oil. Bake in 3 layers at 350° for 25 to 30 minutes. In mixing bowl, mix Cool Whip, pineapple, pudding mix and powdered sugar. Spread between layers and all over cool cake. Keep refrigerated. The longer it is in refrigerator, the better the flavor.
Place vegetable seasoning packet and 2 tablespoons of margarine in bowl. Add hot water. Stir until margarine is partially melted. Add stuffing crumbs; stir to moisten. Let stand until water is absorbed. Cook and stir chicken in remaining margarine until browned. Place chicken in baking pan. Top each piece with stuffing and broccoli. Mix gravy, mushrooms and apple juice. Pour over broccoli and stuffing. Cover and bake at 350° for 30 minutes.
Brown ground beef; drain. Add onion, bell pepper and mushrooms. Fry a bit longer. Drain again. Add 3 cans tomato paste and 3 cans water using tomato paste cans. Simmer 20 minutes; serve.
Microwave 6 red potatoes 5 minutes. Remove. Cut up into fourths. Spread on baking sheet with garlic powder, butter and Asiago cheese. Salt and pepper. Roast until fork-tender, brown and crispy.
In punch bowl combine strawberries, sugar and champagne. Cover and let stand at room temperature 1 hour. Just before serving, add lemonade and pineapple juice. Stir until lemonade is thawed. Stir in club soda and add ice.
Melt margarine in baking dish. Mix all ingredients and put in plastic bag; shake. Scrub potatoes and cut in quarters. Put in bag and shake. Put in baking dish and bake 1 hour at 350°.
Brown sausage; drain. Beat eggs. Add mustard, milk and salt. Mix in bread cubes, cheese and sausage. Refrigerate overnight. Bake at 350° for 45 minutes. Remove; let set a few minutes before serving.
Mix all ingredients except chilies and cheese. Pour 1/2 batter into a greased 9 x 9-inch pan. Sprinkle on 1/2 of cheese and chilies. Add remaining batter and top with cheese and chilies. Bake at 400° for 45 minutes. Cool slightly and serve.
Cream butter, sugar and egg until fluffy. Stir in All-Bran. Add flour and baking powder, sifted together. Work into first mixture a small amount at a time. Knead and shape into roll about 1 1/2 inches in diameter. Wrap in waxed paper. Cover ends of roll so dough will not dry out. Store in refrigerator until firm. Cut into thin slices and bake on ungreased cookie sheet in 425° oven for 7 to 10 minutes. Yields 7 1/2 dozen cookies.
Cook the grits. Beat the eggs in the milk mixture, then add to the grits. Add the oleo and garlic cheese and mix well. Pour into greased casserole and bake, uncovered, 45 minutes at 350° or until nicely browned.
Spinach Combination: Lightly cooked spinach (drained well), and chopped together with black olives.
Drain noodles well. Return to saucepan. Add remaining ingredients. Toss lightly until well mixed. Spoon into a 1 1/2-quart baking dish. Bake in preheated 350° oven for 20 to 25 minutes or until lightly browned. Makes 6 servings.
Slice squash; boil with onion in small amount of water for 10 minutes; drain. Mix together the carrot, sour cream, soup and 1/2 package croutons, then fold in squash mixture. Melt butter. Mix all ingredients; place in buttered casserole. Top with remaining croutons. Bake for 30 minutes at 350°.
Bring 1 cup water to boil in saucepan over medium heat. Add beans and carrot. Season with salt and cook 10 minutes. Remove pan from heat and place under cold, running water for 3 minutes. Drain vegetables and set aside. Bring 1/2 cup salted water to boil in saucepan over medium heat. Add peas and cook 4 minutes. Add yellow summer squash and pepper; continue cooking. As soon as vegetables are cooked, place saucepan over cold running water for 3 minutes. Drain well. Heat butter in saucepan over medium heat. Add garlic, tarragon and all vegetables. Mix and season with salt, pepper and lemon juice. Simmer 4 minutes, then serve.
Cook potatoes, slightly boiled, about 20 minutes, shredded in large pieces. Combine soup with onions, butter, sour cream, cheeses, salt and pepper. Stir potatoes into mixture until combined. Spray a 9 x 13-inch baking dish. Bake at 350° for 45 minutes. Can top with small amount of additional cheese to melt and form a crust during last 10 minutes of baking time.
Sift flour, soda and salt. Cream sugars and Crisco. Add eggs and beat well. Add flour mixture, then other ingredients. Drop by spoonfuls onto a cookie sheet. Bake for 10 minutes at 350°. Can add coconut and raisins or substitute for chocolate chips.
Melt Crisco; add onion and cook until tender. Stir in flour and salt. Add milk and cook over low heat, stirring constantly until thickened and beginning to boil. Remove from heat. Stir in mustard and cheese. Cut hot dogs in 1/4-inch slices. Arrange alternate layers of potatoes, hot dogs and cheese sauce in 2-quart greased casserole. Top with cheese sauce. Bake at 325° for 1 1/4 hours. Serve hot. Makes 6 to 8 servings.
In top of a double boiler, melt the chocolate chips. When melted, remove from heat. Add the Eagle Brand milk, vanilla, nuts and a dash of salt. Stir until smooth. Spread mixture evenly into a waxed paper lined 8 x 8-inch baking pan. Chill 2 hours until firm. Remove from pan and cut into squares. Makes about 1 3/4 pounds.
Mix all dry ingredients and add milk. Mix well and cook until mixture starts to thicken. Add small amount of mixture to beaten egg yolks. Add egg yolks and cook until very thick. Remove from heat and add butter, vanilla and nuts. Pour in baked pie shell. When completely cooled, add whipped topping, cream or Cool Whip.
Mix by hand sugar, eggs and oil. Add flour, soda, salt and cinnamon. Add apples and nuts. Bake in a 9 x 13-inch greased pan for 45 minutes in a 350° oven. Top with cream cheese icing.
Cut peeled cucumbers into slices. Cut out centers. Throw away centers. Cover with water to which 2 cups lime has been added. Soak 24 hours. Drain, cover with clear water and let stand 3 hours. Drain. Cover with uncooked solution of vinegar, salt, oil of cloves, oil of cinnamon and sugar. Let stand overnight.
Mix all ingredients together thoroughly in large bowl. Pour into 1 1/2-quart casserole. Bake, covered, at 375° for 30 to 35 minutes. Yields 4 to 6 servings.
Melt brown sugar and butter together. Cool. Add eggs. Mix flour, baking powder, salt and vanilla together. Bake in greased 9 x 13-inch pan at 350° for 30 minutes.
Add milk to the grated coconut and bring mixture to a simmering temperature. Add garlic, ginger, apples and onions to mixture. Blend curry powder with 2 tablespoons of butter. Add curry powder and butter mixture to the coconut mixture and cook slowly for three hours, stirring occasionally. Remove mixture from heat and let stand in a cool place for several hours or until the next day.
In a medium saucepan, soften gelatin in water for 5 minutes. Stir over low heat until gelatin dissolves. Remove from heat; whisk in mayonnaise. Stir in eggs, relish, peppers, celery and onion. Pour into an oiled 8 cup mold. Chill overnight, unmolded onto a serving platter.
Cook noodles until barely tender (do not overcook). Drain noodles. Combine noodles, ham and milk beaten with eggs and seasonings. Pour in a greased casserole dish. Bake in 350° oven for 1 hour or until center is set.
Shred carrots to make 2 cups. Shred zucchini to make 1 cup. Set both of these aside. Preheat oven to 350°. Grease a 10-inch Bundt pan. In large bowl, mix flour, sugar, cinnamon, baking soda, baking powder, salt and ginger. Drain pineapple well, reserving juice. In medium bowl with wire whisk or fork, mix drained pineapple, brown sugar, egg substitute, salad oil and vanilla extract until smooth. Stir pineapple mixture, shredded carrots, zucchini and raisins into flour mixture, just until flour is moistened. Pour batter into Bundt pan. Bake 55 minutes or until toothpick inserted in center of cake comes out clean. Cool cake in pan on wire rack for 10 minutes. Remove cake from pan and cool completely on rack.
Cook spinach as directed; drain and squeeze out excess water. Make cream sauce; add sherry and cheese. Combine cream cheese, shrimp, spinach and artichokes. Place in casserole; top with crumbs. Bake at 350° for 20 minutes. Bake covered. Serves 6 to 8.
Wash chicken pieces well and drain. In heavy casserole, place chicken and remaining ingredients. Simmer for 1 hour until chicken is tender and sauce is reduced but not dry. Makes 4 to 6 servings.
Combine eggs, sugar, syrup, salt, butter and vanilla thoroughly. Mix pecans and flour and stir into eggs, sugar, salt, butter and vanilla mixture. Mix. Pour into a 9-inch pastry shell. Bake in a 350° oven for 40 to 60 minutes. Serve cold and top with Dream Whip.
Cream margarine; gradually add sugar, beating at medium speed of an electric mixer until light and fluffy. Add egg substitute and corn syrup; beat well. Combine flour and next 4 ingredients, stirring well. Gradually add flour mixture to creamed mixture, mixing well. Stir in orange rind. Shape dough into 15 x 1-inch log; wrap in plastic wrap and refrigerate at least 4 hours. Unwrap log and cut into 1/4 inch slices. Place 2 inches apart on ungreased cookie sheets. Bake at 375° for 8 minutes or until lightly browned. Remove from cookie sheets and let cool on wire racks. Yield: 4 dozen (42 calories each).