HumbleIntelligence/food-ner-1-Million huggingface dataset:
Boil sugar, syrup and water until it spins a thread (210° on candy thermometer). Add peanuts and butter. Cook until golden brown, stirring gently. Take from fire and add soda. Beat well. Spread on two well-greased cookie sheets. Let cool a bit then, using a spatula, lift the edges and pull thin. Store in airtight container.
Cream shortening with 1 cup sugar and 1 cup brown sugar. Add beaten eggs, milk and apples. Beat in rest of the sifted dry ingredients. Pour into a 9 x 13-inch greased cake pan. Sprinkle nut meats and 1/2 cup brown sugar over top. Bake at 350° for 40 minutes. Serve plain or with whipped cream.
Brown hamburger and 1/2 of onion in skillet; drain. Chop up green pepper, tomatoes and rest of onion; put in slow cooker. Add all the beans; drain juice from kidney beans. Put all in slow cooker and cook on low about 3 to 6 hours.
Use paper bag (not waxed) and place in a baking dish or just a baking dish if you prefer. Put ham slices in layers in bottom of bag. Cover each ham layer with 1/4 cup brown sugar, a few celery leaves and a teaspoon of mustard. Top with another layer of ham and repeat ingredients. Fold down bag and bake 3/4 hour at 350°.
Heat oven to 250°, then melt butter and both chocolates in oven and let cool. Increase oven temperature to 350°. Dissolve coffee in sour cream and beat with eggs, sugar, corn syrup and vanilla until well blended. Stir in chocolate and butter mixture, then pour into pie shell. Bake 35 to 45 minutes or until filling puffs and forms a crisp, deeply cracked crust. Let cool to room temperature, then serve with scoop of vanilla ice cream on top.
In a medium size bowl combine spinach souffle, eggs, milk, onion, mushrooms, bacon and grated cheese. Pour spinach mixture in pie shell. Bake at 400° for 25 to 30 minutes. Serves 4 to 6.
Mix sugar, butter, cocoa and milk. Boil for 3 minutes. Add vanilla and oats. Drop by spoonfuls on wax paper.
Combine all ingredients except cheese and blend thoroughly. Line loaf pan with heavy waxed paper. Place 1/2 cup cheese in bottom of pan; cover with half of meat mixture. Repeat with remaining cheese and meat. Bake at 350° about 1 hour. Allow loaf to stand 10 minutes before turning out on platter. Remove waxed paper; slice for serving and garnish if desired. Makes 6 servings.
Saute onion. Add prosage and brown. Boil noodles according to package directions. Salt to taste. In a large bowl, mix sour cream, cottage cheese and mushroom soup. Combine noodles, prosage mix and cream mixture. Pour into casserole and bake until bubbly at 400° for 45 minutes.
Preheat oven to 350°. In large mixing bowl, combine all ingredients except chocolate chips and walnuts. Blend well on medium speed. Stir in chips and walnuts. Pour batter into greased 9 x 5-inch loaf pan. Bake 60 to 65 minutes or until toothpick comes out clean. Cool 10 minutes. Makes 1 loaf.
Mix seasonings, dressing mix and oil. Pour over crackers in a big bowl. Stir for several hours.
Bring brown sugar, butter, syrup and salt to boil on High power (2 1/2 to 3 minutes). After it comes to a boil, microwave on High for 2 minutes more. Remove from microwave and stir in baking soda. Pour over popped corn. Close bag and shake well. Put bag in microwave oven and cook on High for 1 1/2 minutes. Shake well. Microwave 1 1/2 minutes more. Shake. Pour into large pan. Cool. Enjoy.
Place 2 cups of water in large metal pan. Add Jell-O and bring to a boil. Add sugar and citric acid to dissolve. Remove from heat and add pink lemonade and Bicardi mix to cool. When completely dissolved, add pineapple juice and fill pineapple can with water. Add to mixture. Divide into 4 one-gallon freezer bags and freeze.
Cream butter in 1/4 cup sugar; add egg yolk. Beat well. Add remaining sugar, a little at a time. For flavoring, add 1/2 teaspoon vanilla or other extract.
Line a buttered pan with graham crackers. Mix pudding with milk. Fold in Cool Whip.
Bring soup to a boil. Beat in the cream cheese with a fork. Add gelatin and water together. Mix in soup mixture. Cool in icebox (1 hour), then add rest of ingredients. Put in mold and set.
Cream Crisco and sugar until fluffy. Add egg, vanilla and salt. Put dry ingredients with flour; beat in good with the sugar mixture. Add nuts with the flour. Make into small balls and roll in white sugar; roll flat with bottom of glass that's dipped in sugar. Cook in greased cookie pan at 350° for 10 to 12 minutes.
Mix sugar and syrup. Bring to a boil. Stir in peanut butter and vanilla, then mix in Special K. Drop by spoonful on wax paper.
Combine the yogurt, banana, vanilla and juice in a blender. Blend until the mixture is smooth. Pour into 5 small individual paper cups. Place in freezer until half frozen; insert a wooden stick into each cup. To eat, turn the cup upside down and run hot water over it until the pop slips out.
Mix all ingredients. Roll out 4 biscuits. Cut in strips and add to mixture. Roll out the 6 remaining biscuits and put on top for crust. Bake at 400 degrees until brown.
Grease and flour 3-qt. casserole. Melt 2 sticks butter with with 1/3 c. cocoa, then cool. In second bowl, beat sugar and eggs until creamy. Add flour and pecans. Add the cooled cocoa mixture to the sugar mixture and add vanilla. Bake at 350 degrees for 30 to 35 minutes. Spread marshmallow cream on hot cake as soon as it is removed from the oven. While the cake is baking, prepare icing by melting the remaining butter, cocoa and milk, the add powdered sugar. Nuts are optional. Pour icing over the marshmallow cream.
Layer vanilla wafers and sliced bananas. Prepare instant banana pudding according to instructions on package. Pour over vanilla wafers and sliced bananas; chill. Top with whipped topping when serving.
Combine and cook until thick; let cool. This is a topping for Apple Dumplings or you can put it on top of apple pie pieces.
Brown beef, onion and green pepper in skillet. Drain off fat. Add macaroni and cheese, tomato sauce, salt, garlic salt and oregano. Spoon into 1 1/2-quart baking dish. Bake for 20 minutes. Sprinkle with cheese and parsley. Bake 10 minutes longer. Bake at 350°.
Cook over low heat for 20 minutes. Delicious hot or cold with chicken or turkey dishes or other meats.
Add both kinds of cereal, coconut and nuts. Batter is stiff so use your hands to mix it. Drop teaspoon of batter onto greased cookie sheet. Cookies spread during baking. Bake at 350° for 12 to 15 minutes. Makes 5 dozen.
Cook potatoes in boiling water. Reserve 1/2 cup potato water and mix in when potatoes are mashed. Mix all dry ingredients together in a large bowl.
Cream Crisco, margarine and sugar. Add sifted flour and baking powder together. Add eggs and flour and beat after each. Add vanilla. Fold in pineapple. Cook in a tube cake pan at 325° for 1 hour and 15 minutes.
Sift flour, soda and salt. Add Crisco (cut into flour until it resembles coarse meal). Add buttermilk and mix well. Divide dough into equal parts. Roll first part out on floured waxed paper into 8-inch circle. Put on baker (iron) and spread with melted butter. Roll out second piece the same and top with butter. Place on top of first piece. Bake at 375° until browned (medium). Cut into pie shaped wedges. Split and cover with berries and cream.
Melt butter. Pour into a 9 x 13-inch pan. Add graham cracker crumbs to form crust. Layer in order the chocolate chips, coconut and then the pecans. Cover with condensed milk. Bake at 350° for 30 minutes. Cool before cutting into squares. Can be made in advance and frozen. Can use 1 1/2 cups graham cracker crumbs for less crust. Refrigerate well before cutting to avoid gooey mess. The hardest part is cutting these things.
Put roast in Dutch oven. Dissolve the bouillon cubes in hot water. Add water just to top of roast. Cook for about 20 minutes (to get good broth) in a 250° oven.
Mix syrup, shortening, sugar and eggs. Add flour gradually. Pour boiling water over soda and dissolve. Add to mixture. Add pecans. Bake in a well-greased and floured pan at 350° for 30 to 35 minutes.
Melt oleo in skillet. Saute pepper and onion. Mix rest of ingredients except cheese. Pour into oblong baking dish (11 x 7-inch). Bake 30 to 35 minutes at 350°. Then sprinkle cheese and paprika on top. Return to oven for 10 minutes.
Mix first 4 ingredients and let it boil. Remove from heat. Cool 1 minute. Add last 4 items. Mix well. Drop on waxed paper.
Parboil squash 5 minutes. Cut squash in half; scoop out seeds and pepper. Cook ground beef, celery and onion in butter until lightly browned. Add tomato sauce and bread crumbs; mix well. Spoon meat mixture into squash. Place in shallow baking dish and sprinkle with Parmesan cheese. Bake at 375° for 30 minutes or until squash is tender.
Sift together the flour, soda and salt. Add sugars, egg, vanilla and shortening. Blend all ingredients. Mix the batter until smooth, about 1 minute. Add chopped nuts and chocolate chips. Drop by teaspoon onto an ungreased baking sheet. Place about 2 inches apart. Bake in moderate oven (375°) for 10 to 12 minutes.
Mix all ingredients and bake at 325° for 45 minutes. Can be chewy cake or brownie style. If baked in a cake pan, it will fall and look terrible, but is still wonderful.
Simmer the first 4 ingredients until bubbly. Pour over the carrots. Makes 4 servings.
In a paper sack, mix dry ingredients with crackers. Dribble oil over and shake. Leave in sack and shake as you pass by it for about 3 hours. Store in an airtight container.
Mix all ingredients together, then fill rest of way with water. Makes 1 gallon punch.
Soften cream cheese. Add lemon juice and beat. Add milk and Cool Whip. Mix well. Fold in drained pineapple and nuts. Pour into pie shells.
Mix first six ingredients together until creamy. Add flour, stir until blended. If batter is too loose, add a little more flour. Roll dough into small balls and flatten with fork. Bake on ungreased cookie sheet in 350° oven for 10 to 12 minutes.
Boil raisins and water 2 minutes, then cool. Add to boiled mixture remaining ingredients. Cook 1 hour or until toothpick comes out clean in a greased and floured tube pan.
Cook macaroni until done. In separate pot, brown beef and onions. Then add tomatoes, salt, tomato paste, ketchup and Worcestershire sauce; let simmer.
In medium bowl, combine mix, 1/4 cup sugar, 1/2 teaspoon cinnamon and nutmeg. Add eggs, milk and vanilla. Stir until well blended. Heat oil to 400°. Drop batter by rounded tablespoonfuls into hot oil and fry 3 minutes or until brown. Drain on paper towels.
Cream 1 cup margarine. Add flour, brown sugar, eggs, vanilla and soda. Mix well. Add oatmeal. Batter will be heavy. Melt chocolate chips and add margarine and condensed milk. Place heavy batter mixture in 9 x 13-inch pan. Spread chocolate mixture on top. Bake at 375° for 30 minutes.
Crumble cornbread and bacon together very fine. Chop onion, pepper and tomato very fine. Add to cornbread mixture. Add pepper and enough mayonnaise until very moist. (This takes a lot of mayonnaise.) Refrigerate.
Dissolve gelatin in boiling water and chill until it begins to thicken. Whip until fluffy and fold in remaining ingredients. Pour into mold and chill until firm. Serve.
Brown meat well. Cover with water and add all other seasonings. Simmer on top of stove or in oven at 300° to 325° for 1 hour. Add carrots, 1 big stalk of celery and green beans. Cook another hour. Add water as needed to keep meat and vegetables covered. Put in potatoes and green peas the last 40 minutes or until potatoes are done. Mix flour and water to thin paste and thicken stew to desired consistency.
Beat eggs. Add oil and sugar. Beat well. Chop dates and nuts. Add to mixture with remainder of ingredients. Pour into greased 8 x 8-inch pan. Bake 30 minutes at 350°. Cut into squares a few minutes after removing from oven.
Brown and drain hamburger. Add remaining ingredients and simmer until onion is done. Serve inside taco shells with shredded cheese, lettuce, onions, chopped olives and sour cream.
Cook meat. After done, stir in beans, seasoning and 1 cup water. Pour sauce into pie plate. Dip tortillas in sauce and place in casserole dish. Layer meat and tortillas. Sprinkle cheese over all and bake 20 minutes.
Combine in saucepan the first 4 ingredients; bring to a boil. Boil hard for 1 minute, stirring constantly. Remove from heat and add the remaining ingredients. Blend well. Work quickly. Drop on wax paper. Let cool. Eat!
Saut onions in butter until clear, then place in the bottom of casserole dish. Mix the salsa, cheese dip and soup thoroughly. Add spaghetti and chicken and stir well. Pour into casserole dish; top with cheese. Bake in 350° oven until bubbly. Allow to set for 10 minutes before serving.
Heat the oil in a saucepan and add the garlic. Cook briefly, stirring. Add the tomatoes, oregano, rosemary, salt and pepper. Bring to a boil and cook, stirring occasionally, about 15 minutes. Stir in the basil and serve hot. Yield: About 1 1/2 cups.
Cook rice until dry. Let cool slightly; add onion, green pepper, egg, meat and salt and pepper. Mix thoroughly and shape into balls. Brown in skillet. Place in flat baking dish or skillet. Pour tomato sauce over all using some water if mixture is too thick. Bake 45 to 60 mintues or on top of stove in covered pan at 350°.
Melt margarine and mix all ingredients in large roasting pan. Cook at 250° for 2 hours, stirring every 30 minutes.
Cook all ingredients well. Serve over hot rice with a hot loaf of bread and a salad and you've an excellent, quick dinner.
Mix all ingredients, except coconut. May add 1 cup fresh coconut, if desired. Bake cake according to directions on box. (Don't follow directions on box, except for temperature.)
Mix tomato soup, corn and cheese together. Place a layer of hamburger. Place the tomato mixture on top; season. Repeat layers. Bake in 350° oven for 1 hour. Serves 8.
Combine milk, oil, sugar and salt in saucepan. Bring just to boiling point. Cool to lukewarm. Dissolve yeast in water. Add to lukewarm mixture. Add egg and flour. Knead well. Let rise in greased, covered bowl for 1 hour or until doubled in bulk. Shape into rolls. Place well apart on baking sheet. Let rise until doubled in bulk. Bake at 400° until golden brown. Yield: 1 1/2 dozen rolls.
Mix all ingredients, except bell pepper, until smooth. Add pepper. Cover and refrigerate 1 hour. Serve with crackers or veggies.
Saute shrimp and onions in margarine, 10 minutes. Add mushrooms, cook 5 minutes. Sprinkle flour, salt and pepper on top. Stir in sour cream, cook gently on low fire until boil.
Mix together in a large casserole dish. Bake 40 minutes at 350°.
Drain pineapple. Mix sugar, flour and juice. Add pineapple, butter and cheese. Mix well. Pour into 2-quart casserole dish. Bake at 300° for 20 minutes and then at 350° for 20 minutes. Put crumbs on top and brown lightly.
Melt 2 tablespoons butter (or olive oil) in skillet and saute chopped mushrooms (2 to 3 minutes). Add garlic and white scallion bottoms for 1 minute. Add chicken stock and cook, stirring, over high heat until liquid is gone. Cool to room temperature. Combine remaining butter or olive oil and cream cheese in mixing bowl. Mix well. Add cooled mushrooms and remaining ingredients. Put in covered bowl and keep chilled until ready to serve. Serve with nice crackers.
Have margarine and whipped topping at room temperature. Melt 1 stick margarine and mix with graham cracker crumbs. Place in bottom of a 13 x 9-inch pan and press out until bottom is covered. Bake 5 minutes at 350°. Cool.
Cover and bring to boiling. Simmer until cooked, about 15 minutes. Stir often.
Cook meat in oil in a large pot until brown. Add onions, celery and bell pepper. Reduce heat and cook until wilted. Add water and add more water if needed to keep about the same amount of juice that you started with. Add to cooked rice and keep warm until ready to serve. Serves 10 to 12.
Bring first 6 ingredients to a boil. Cover and simmer 10 minutes or until broccoli is tender. Remove bay leaves. Blend 60 seconds in blender (longer if you like it smoother). Melt butter; blend in flour, salt and pepper. Get all the lumps out. Slowly add milk. Mix together with broccoli mixture and warm to serving temperature.
Bake cake mix according to directions. Split layers. Use blueberry pie filling to stack cake. Save a little to top cake.
Melt oleo in saucepan. Add brown sugar and let cool. Pour in bowl after cool. Add eggs, dry ingredients, nuts and chips. Bake on greased jelly roll pan or cookie sheet with sides at 350° for 15 to 20 minutes or until golden brown. Cut into squares while still warm.
Cream shortening and peanut butter; add sugar, egg and sifted flour and mix all together. Chill dough well. Form dough into small balls (size of walnuts). Press them flat with fork and bake in 375° oven from 10 to 12 minutes. Will yield 4 dozen cookies.
Brown pork chops in oil. Remove from skillet and drain on paper towel. Put chops in baking dish. Add pepper and salt. Mix soup to milk and pour over pork chops. Bake	at 350° until chops are tender.
Crust: Crush graham crackers to make 1 1/2 cups fine crumbs in a Ziploc bag. Remove to bowl and add 1/2 cup sugar and 1/3 cup melted butter (more melted butter if needed). Press in bottom and sides of 9-inch pie pan.
Cook beef, half at a time, in skillet, in 1 tablespoon hot oil until brown. Remove and set aside. Repeat until all beef is browned. In remaining oil, cook peppers and onion in the garlic powder until tender-crisp. Stir in gravy and Worcestershire sauce. Heat to boiling. Add beef and serve over rice. Serves 4.
In a mixing bowl, stir mashed potato into the reserved water used to boil the potato. If the water is cool, warm it slightly. Sprinkle yeast over the potato water mixture to dissolve. Add the sugar, salt and oil. Beat in nearly all the flour. Place the dough on a flat surface and knead for 8 to 10 minutes, adding flour to prevent sticking. Place dough in an oiled bowl, turn over so the top is coated with oil, cover with a cloth and let rise in a warm spot until doubled in bulk (about 1 1/2 hours).
Spray a 9 x 13-inch Pyrex dish with Pam or any pan spray. Line the dish with stale bread and dribble with melted oleo over bread. Beat eggs with sugar, milk and vanilla. Pour over bread. Bake in 325° oven for approximately 1 hour. Place a pan of water under the pudding in the oven for moisture. When done, sprinkle with sugar over top and broil until bubbly. Serve with Honey Sauce.
If using frozen meatballs, slightly thaw them in microwave. Bring broth to a boil and add meatballs, garlic and any other seasonings you prefer. Boil over medium heat for about 15 minutes. Add spinach and cook just until wilted.
Cut beef into small pieces; put aside. Combine Parmesan cheese, sour cream, mayonnaise and cream cheese. Microwave on Medium for 3 minutes until creamy, stirring once. Add beef, chives and parsley and microwave 2 to 3 minutes more on Medium. Serve with crackers or vegetable sticks.
Cut wings into 3 parts. Discard tips. Marinate in combination of all ingredients for minimum of 2 hours. Bake in single layer at 350°, uncovered, basting often, turning once, for 1 hour. Serve hot.
Cook linguine in a large Dutch oven according to package directions. Drain well and return cooked linguine to Dutch oven. Add butter, ham, peas, olives, mushrooms and half of sliced pimiento; toss gently until butter melts. Combine egg yolks and whipping cream in a small bowl; add to linguine mixture, tossing gently. Add 1/2 cup Parmesan cheese and cook until thickened, stirring gently. Place on a serving platter; garnish with remainder of pimiento and cheese (and parsley if desired). Yields 6 servings.
Pour entire can of pineapple into bowl. Sprinkle pudding mix over pineapple. Let set a few minutes. Mix other ingredients until well blended. Cover tightly. Keep in refrigerator overnight.
Combine first 8 ingredients with 2 cups water in bowl; mix well. Stir in chocolate chips. Pour into greased and floured 9 x 13-inch cake pan. Combine cream cheese, eggs, 2/3 cup sugar and 1/4 teaspoon salt in bowl; blend well. Spoon over batter. Cut through batter and topping with knife to marbleize. Bake at 350° for 50 to 55 minutes.
Blend cream cheese and sugar together. Mix thoroughly the eggs and vanilla; stir in the mini chips and pour into pie shell. Bake at 450° for 10 minutes and then reduce temperature to 250°. Continue baking for another 25 minutes.
Beat the butter until light and fluffy. Add the confectioners sugar and egg yolks while continuing to beat. Add in order the orange juice and brandy or cognac. Add the 2 cups flour, beating constantly. Stop using mixer and add the 3 to 3 1/2 cups additional flour, mixing with hands. Add just enough flour to hold together (a soft workable dough). Shape dough into 1 1/2-inch balls and place on ungreased pans or roll dough into 1 1/2-inch thick rolls and cut into diamond shape (cut 1-inch pieces on the diagonal). Bake 30 minutes at 375° until set, but not brown. Cool on pan on rack. Place on sugared wax paper (sifted confectioners) and sift additional sugar on top. Makes 50 to 55 cookies.
Salt and pepper them well and roll in flour. Brown in a small amount of oil. Put in pot with water (cover the birds well with water). Boil until tender. Gravy will be made from the water in pot. Same can be done with squirrel or rabbit.
Sprinkle yeast into warm water. Let stand to dissolve. Heat milk (do not boil). In large bowl of electric mixer, combine sugar, salt and butter. Add heated milk. Cool to lukewarm. Stir in dissolved yeast. Add 3 cups flour. Beat 5 minutes at medium speed. Gradually add remaining flour to make a soft dough. Turn out on floured board. Knead about 10 minutes, until no longer sticky. Place in greased bowl. Cover. Let rise until double in size (1 to 1 1/2 hours).
Grind all ingredients coarsely. I use a hand grinder so it doesn't get too fine. (It will turn to too much liquid when ground too fine.)
Melt butter and chocolate morsels together in large pot. Cool. Add nuts and whole marshmallows. Stir by hand until mixed. Roll up in wax paper. Make 3 or 4 rolls. Refrigerate until set. Be sure roll is kept round. (Shape with hands as it hardens.) Let stand overnight if possible. Cut into pieces on board.
Pour into 9 x 13-inch pan 1 inch thick. Cool and cut. May substitute peanut butter for chocolate bits or butterscotch morsels. All are very good.
In a stainless bowl, melt the chocolate and margarine. When melted, add the sugar, eggs, vanilla and flour. Mix all well by hand. Stir in the chocolate chips and walnuts. Pour into a greased 9 x 12 x 2-inch Pyrex pan and bake in a 350° oven for 25 to 30 minutes.
Combine first 5 ingredients in bowl; mix well. Thaw spinach; drain well, squeezing out moisture. Add to dip; mix well. Spoon into serving bowl. Serve with chips or crackers. Yield: 10 servings.
Mix all ingredients in baking dish. Bake at 350° for 20 minutes or until it bubbles.
Stir together and chill thoroughly. Keeps for several days. Great to make the day before.
Scald milk. Add shortening, sugar and salt. Cool to lukewarm. Dissolve yeast in warm water. Add 1 1/2 cups flour to milk mixture; beat well. Beat in eggs and yeast mixture. Gradually stir in flour to make a soft dough. Turn onto a floured board and knead until smooth and elastic (5 to 8 minutes). Place in a lightly greased bowl and invert to grease top. Cover and let rise in a warm place until doubled (1 to 1 1/2 hours). Punch down and turn onto board. Divide in 36 equal pieces and shape as desired. Place each in a greased muffin cup and brush with melted butter. Let rise until doubled (30 to 45 minutes). Bake in a moderate oven (375°) for 12 to 15 minutes or until golden brown.
Cook the first 3 ingredients until about done (6 minutes). Add the brown sugar; cook until done. Mix together and add the beaten eggs, milk and sugar. Cook until it bubbles. Add the vanilla. Brown 1 stick butter and add. When cold, add whipped cream, bananas and butterscotch chips.
Mix and pour into a bread pan (greased and sprinkled with meal). Bake at 450° until done.