HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place the above in medium saucepan, stirring often and heat to soft ball stage, 234 to 240° on candy thermometer. Add 4 large marshmallows, cut in small pieces or 40 small marshmallows, 3 Tbsp. butter (not margarine), 1/2 tsp. vanilla, 2 cups pecans and stir until marshmallows are melted. Drop on buttered wax paper. Leave until set and very cool. Place in covered tin with wax paper between layers. Enjoy! You must have a candy thermometer.
Saute onion in butter or oleo until tender. Add remaining ingredients. Cook vegetables until tender and then add White Sauce. Blend.
Bring water to a boil. Add salt, oil, and rice. Turn heat to low. Cover pan and cook gently until rice is tender, 25 to 30 minutes. In another pan, cook onion and celery in margarine until tender. Add beans and salt and pepper and cook until hot. Stir beans and rice together. Heat together over low heat 5 minutes to blend flavors.
Cream shortening, gradually add sugar and orange juice. Cream well. Add egg and orange rind. Sift flour, salt and soda. Add to creamed mixture a little at a time. Fill cookie press. Bake on ungreased cookie sheet, 10 to 12 minutes, at 400°. Yields 7 dozen.
Use enough potatoes to make 1 layer in a 9 x 13-inch pan.
Cook macaroni and drain well. Allow to cool. Add cauliflower and broccoli to macaroni. Arrange in flat container. Pour enough dressing over mixture to cover it. Top with pepperoni (sliced). Sprinkle with Parmesan cheese. Cover. Refrigerate overnight or two hours before serving. Add tomatoes and mushrooms. Stir well and refrigerate. Will last 2 to 3 days if kept in airtight container.
Preheat oven to 350°. In 9 x 13-inch baking pan melt butter in oven. Sprinkle crumbs over butter. Pour condensed milk evenly over crumbs. Top evenly with remaining ingredients. Press down firmly. Bake 25 to 30 minutes or until lightly brown.
Mix ingredients; pat in a 9	x 13-inch pan.	Bake at 350° for 15 minutes, or until brown.
Cut potatoes lengthwise into 4 wedges. Place skin side down in a 9 x 13-inch baking dish or pan. Combine remaining ingredients. Brush over potatoes. Bake at 375° for 1 hour. Brush with oil-cheese mixture at 15-minute intervals. Makes 4 servings.
Mix together and bake 10 seconds in a pitzel iron. Grease the iron with Crisco.
Combine all ingredients in a storage container and let the mixture stand overnight to fully develop the flavor. This has just a few calories in the whole batch.
Mix jello with 2 boiling cups water, then add 1 cup cold water and put in refrigerator to set. (Not too hard, takes about 1 hour.) Line bottom of 9 x 12-inch pan with whole graham crackers. Beat well the sugar, oleo, eggs and vanilla about 10 minutes. Add nuts and well drained pineapple. Put creamed mixture on graham crackers. Cover with another layer of graham crackers. Put set jello on top and cover with Cool Whip. Refrigerate.
Generously grease bottom only of a 13 x 9-inch baking pan. Sprinkle marshmallows evenly over bottom of pan. Combine thawed strawberries, syrup and dry gelatin. Set aside. Measure flour in large mixing bowl.	Combine remaining ingredients.	Blend at low speed until moistened. Beat 3 minutes at medium speed, scraping sides of bowl. Pour into baking pan. Spoon strawberry mixture evenly over batter. Bake at 350° for 45 to 50 minutes, until toothpick comes out clean.
Mix first 4 ingredients, stir until Crisco melts. Add one beaten egg and 1 package quick rise yeast dissolved in 2 tablespoons warm water. Add 3 cups flour. Beat until dough is smooth. Cover and let rise until double in bulk, about 1 1/2 hours. Turn out on floured surface and knead until smooth and no longer sticky. Roll out to about 3/8-inches thick. Cut with large cutter. Brush with melted oleo and fold over. Place in greased pan. Let rise until doubled again. Bake at 450° for 10 to 15 minutes. Makes about 18 large rolls.
Brown ground beef and onion, add enchilada sauce. Simmer. Mix soup and chilies and bring to a boil. Layer in dish as follows: chips, meat, cheese, soup mixture. Repeat layers. Store in refrigerator overnight. Bake at 350 degrees for 45 minutes to 1 hour.
Work butter or margarine into dry ingredients. Beat in eggs and milk. Add caraway seed and raisins. Bake at 350° for 1 hour. (Grease 10-inch iron frypan to bake.) This is a large recipe.
Stir in all the flour it will take. Roll as thin as you can. Hang over napkin on back of chair to dry. Then, roll up like a jelly roll and slice off in thin (wafer type) slices. Cook in your broth or soup 15 to 20 minutes.
In a medium saucepan, cook bell pepper, onion, garlic, basil and rosemary in vegetable oil until tender. Stir in rice, tomato, salt, pepper and water. Cook, covered, on low heat for 20 minutes.
Heat oven to 350°. In a small bowl, combine flour, cocoa, baking powder and salt. In a large bowl, cream shortening until light and fluffy. Add milk; gradually stir in flour mixture. Stir in nuts. Spread in a greased 13 x 9-inch pan. Bake 25 to 30 minutes or until top springs back. Cut into squares while warm.
Bring 1 quart salted water to boil. Add carrots and broccoli; boil for 2 to 3 minutes. Remove and cool completely. In large bowl, combine broccoli, olives, carrots, mushrooms, tomatoes and artichoke hearts. In mixing jar add vinegar, Parmesan cheese, salt, lemon juice, mustard, pepper, oil and oregano. Shake well and pour over vegetables; toss gently. Cover and refrigerate overnight, stirring occasionally.
Cream butter and brown sugar until light. Add flour and chopped nuts. Cream until mixture crumbles. Set aside 1 cup of mixture for topping. Press remaining mixture into ungreased 8-inch square pan. Bake in 350° oven for 12 to 15 minutes. Cool.
Soften coffee ice cream and add white creme de cacao. Place in a blender. Pour into champagne glasses. May be frozen. Thaw 20 minutes before serving.
Drain 3/4 cup syrup from pineapple. Beat cream cheese, sugar and mayonnaise. Beat in cranberry sauce. Stir in pineapple and nuts. Fold in whipped cream and add food coloring. Pour into mold and freeze. Take out of freezer 2 hours before serving. Place in refrigerator. Unmold.
Pour 1/2 of the champagne and 1/2 of the orange juice into a chilled 8 ounce wine glass. Serves 2.
Mix crumbs and margarine and sprinkle in bottom of pan. Save some for top of cheese cake.
Combine flour, sugar, milk and eggs. Mix until smooth. Heat oil until	it gets to 375°. Pour mix into saucepan through a funnel. Put powdered sugar and cinnamon on finished cakes.
Mix all ingredients well and spread on sliced French bread. Sprinkle with Parmesan cheese, then place on cookie sheet and bake at 350° until slightly brown.
Mix together being careful not to stir too briskly as powder rises and will stain clothing. Makes 4 cups of tea mixture. Use 2 to 3 teaspoons per cup of boiling water.
For a richly flavorful pie, choose pears at the peak of ripeness and spice them with freshly grated nutmeg. Serve with unsweetened, lightly whipped cream.
Freeze evaporated milk overnight. Beat frozen milk until fluffy. Add cream cheese. Bring crushed pineapple (including juice), sugar and Jell-O to boil. Place milk and cream cheese mixture in a glass dish or salad bowl. Fold in pineapple-Jello-O mixture; mix well until mixture becomes pink. Place in refrigerator until set, like Jell-O would be.
In a skillet, cook sausage until no longer pink; drain. Transfer to slow cooker. Add the next 9 ingredients; stir well. Cover and cook on low for 7 hours or until rice is tender. Stir in cheese during the last 10 minutes of cooking time. Yield: 6 servings.
Preheat oven to 325°. Grease a 9 x 9 x 2-inch baking dish. In a large bowl, break up potatoes with a fork. Add carrot, green onion, dill, seasoned salt and pepper; toss until combined. Spread half of the vegetable mixture in baking dish. Top with half of the cheese. Repeat.
Beat eggs and sugar until thick and add melted butter and milk. Add flour to egg mixture. Preheat skillet. Do not baste skillet with oil for the first pancake made. Turn pancakes when bubbles appear. This recipe makes thin pancakes, much like Swedish pancakes.
Cook pasta al dente; rinse with cold water until cool and place in bowl. Add chopped chicken breast, mandarin oranges with half of the juice they are packed in, yogurt and mayonnaise. Mix together. Then add curry powder, sugar, toasted almonds, raisins and salt and pepper to taste. Combine all ingredients well.
Beat cream cheese and powdered sugar until creamy and set aside. Mix pudding and milk until thick. Combine with cheese mixture. Add Cool Whip topping and vanilla to pudding/cheese mixture. Crush cookies, including filling. Using a glass bowl, put a layer of cookie crumbs, then a layer of cream mixture. Continue layering, ending with a layer of crumbs (to look like dirt). Decorate with silk flowers and gummy worms.
Beat all and cook over low heat until thickened. Be careful not to overcook. Pour over lettuce with bacon and onion. Also can combine part of this recipe with 1 part mayonnaise for macaroni salad.
Combine ingredients in pan. Heat until butter is melted. Pour over 3 batches popped popcorn. Bake at 300° for 15 minutes.
Set first 3 ingredients aside. Put remaining ingredients in a large bowl. Beat all of this for 2 minutes; pour 1/2 of batter in pan and then 1/2 of brown sugar mixture on top, then rest of batter mixture on top of this. Top with the rest of the brown sugar mixture. Pour into a 9 x 13-inch greased pan and cook 40 minutes at 350°.
Mix the first 5 ingredients well, stir in remaining ingredients. Bake at 350° for 10 - 12 minutes.
Mix cake mix, melted butter and 1 egg together. Place in greased and floured 9 x 13-inch pan. Mix together powdered sugar, 2 eggs and cream cheese. Pour over mixture in pan. Add chopped pecans. Bake at 350° for 35 to 40 minutes.
Melt butter in large skillet. Saute onion, pepper and frankfurters about 5 minutes. Add potatoes. Cover and heat over low heat for 15 to 20 minutes.
Put in double boiler and cook. Serve hot sprinkled with red crushed pepper. Keep warm in fondue pot.
Dissolve strawberry jello in water. Add frozen strawberries and stir until firm. Pour half of mixture into clear container. Chill until firm. Spread with sour cream. Pour in rest of jello mixture and chill. Serves 8 to 10.
Mix flour, spices and soda. Beat eggs in large bowl. Stir in brown sugar, molasses and pumpkin. Add dry ingredients and beat until smooth. Add melted butter. Mix well. Stir in nuts. Cover bowl and chill 4 hours or overnight. Set oven at 375°. Use level tablespoon from measuring set to shape cookies. Put on greased cookie sheet 1-inch apart. Bake 15 to 20 minutes.
Place potatoes and sea salt in chicken broth and cook under medium heat until tender. After the potatoes are cooked, hand mash half the amount of potatoes to produce a creamy consistency. Add the carrots and simmer until tender. Lightly saute onions with a little unrefined olive oil and dry mustard. Add the sauteed onions and celery and simmer for another 5 minutes.
Combine brown sugar, granulated sugar and milk. Stirring constantly, cook over medium heat to 228° (soft ball stage). Remove from heat and add vanilla and nuts. Beat until mixture begins to thicken and turn opaque, about 2 minutes. Drop quickly in patty shape from tablespoon onto buttered cookie sheet. Makes about 30.
Scrub potaotes and trim ends. Cut the potatoes into 3/8-inch thick slices. In an 8 x 8 x 2-inch microwave safe baking dish arrange the potato slices, putting smaller slices in the center. Sprinkle with green onion and green pepper. Cover with vented clear plastic wrap. Microcook on 100% power (High) 7 to 10 minutes or until tender, giving the dish a half turn once. Drizzle with taco sauce, barbecue or spaghetti sauce; sprinkle with cheese. Cook, uncovered, 30 to 60 seconds more or until cheese is melted.
Drain kidney beans; rinse. Mix all ingredients together. Let set in refrigerator overnight. Serve with crackers.
Combine the first 4 ingredients; set aside. Saute potato or zucchini and add tomato mixture. Simmer for about 30 minutes, then add cheeses and cook until melted. Add water or broth to thin soup if necessary. Serves 4.
Preheat oven to 375°, spread 1/2 cup spaghetti sauce in bottom of a 12x8-inch baking dish. In a large bowl thoroughly combine egg, seasonings, ricotta, parmesan, and 1/2 cup of the mozzarella cheese. Spoon equal amounts of cheese mixture on 1 end of each beef slice. Roll up beef slices jelly-roll style and arrange seam-side down in baking dish. Place zucchini along both sides of dish. Pour remaining spaghetti sauce over beef rolls and zucchini. Bake covered at 375° for 40 minutes or until heated through. Top beef rolls with remaining mozzarella cheese. Bake uncovered 3 minutes or until cheese is golden brown.
Grease an 8-inch square baking dish and sprinkle with the peppers and cheese; pour the beaten eggs over the cheese and peppers.
Combine first 3 ingredients. Add butter and mix well. Press into a 13 x 9-inch pan. Bake at 350° for 18 to 20 minutes. Cool.
Heat oven to 250°. Combine cereal and pecans in 9 x 12-inch pan. Set aside. Combine syrup, brown sugar and oleo in 2-cup microwavable bowl. Microwave on High for 1 1/2 minutes. Stir 1/2 to 1 1/2 minutes more until it's boiling well.
Sift together flour, baking powder, soda and salt; set aside. Cream butter and gradually beat in sugar until light and fluffy. Beat in eggs, one at a time. Add flour mixture and banana alternately in 3 parts. Gently stir in blueberries. Turn into oiled 9 x 5-inch loaf pan. Bake at 350° for 50 minutes. Turn out of pan to cool. Makes 1 loaf.
Grease and flour tube pan. Mix all ingredients except chocolate chips. Beat on low until blended. Beat on medium for 4 minutes. Stir in chips. Pour into pan and bake at 350° for 50 to 60 minutes.
Add water to orange juice and lemonade as directed on can. Stir in pineapple juice and refrigerate overnight so the juices will blend. Put juice mixture into a large punch bowl. Spoon pineapple sherbet over juices. Pour ginger ale over sherbet. Stir well. Serves 40 to 48 punch cup servings.
Mix ingredients and bake at 325° for 45 minutes in greased oblong pan. Cool and cut into squares.
Combine first 4 ingredients. Beat with a mixer until well blended on medium speed. Fold in Cool Whip. Spoon into crust. Sprinkle with nuts.
Position rack in upper third of oven and preheat to 375°. Brush heavy large baking pan with oil.
Crumble large candy bar; melt in microwave. Mix in Cool Whip; pour into pie crust. Refrigerate 6 hours. Grate small bar to cover pie.
Combine dry ingredients; add milk and stir until mixture forms a ball. Roll out into a lightly floured surface to 1/2 inch thickness; cut out into rectangles 1 inch wide and 3 inches long. Gently place dough rectangles in 1/2 inch of hot oil a few at a time; lightly pressing down with the back of a fork until dough becomes firm. Turn and cook on the other side until golden in color. Drain and serve immediately with honey. Yields about 2 1/2 dozen.
Heat butter and condensed milk until butter is melted. Add the coconut and sliced almonds; cool completely. Roll the mixture into balls and freeze.
Cook chicken and debone. Combine soups with 2 cups chicken broth. Combine dressing and margarine. Layer in dish 1/2 dressing, 1/2 of chicken, 1/2 of broth, other 1/2 of chicken, then broth and top with dressing. Bake 1 hour at 350°.
Mix together butter, flour and nuts. Press into bottom of a 9 x	13-inch pan and bake for 15 to 20 minutes at 350°. Cool.
Brown meat and drain. Add tomatoes, tomato sauce, taco sauce mix (dry), salt and pepper. Simmer 2 minutes.
Whip the milk and water until thick and smooth. Mix in the potatoes, onions, egg, salt and cayenne pepper; beat until light and fluffy. Place in a 2-quart baking dish (well buttered). Mix the cornflakes, Parmesan cheese and butter. Sprinkle over the potatoes. Bake at 375° for 20 minutes or until potatoes are hot through and through. This recipe can be put in 5 baked potato shells.
Stir soup, milk and sour cream until well blended. Stir in turkey and rice. Bake in casserole at 350° for 55 to 60 minutes.
Lightly spray a 9-inch pie plate with nonstick cooking spray. Combine half of chicken and half of broccoli in pie plate. Puree Ricotta, yogurt, egg, egg white, flour, baking powder, salt, Parmesan and margarine in blender. Pour over chicken in pie plate. Scatter remaining chicken and broccoli over top. Bake at 350° for 30 to 45 minutes, or until wooden pick tests clean. Let stand 10 minutes before slicing.
Brown hamburger and add taco seasoning. Set aside. In casserole dish, mix sour cream, cream cheese and bean dip. Spread evenly in dish. Sprinkle seasoned hamburger meat on top. Add tomato and onion. Sprinkle cheese on top. Cook at 350° in oven until cheese melts (about 15 minutes). Serve warm with chips.
Cream butter until fluffy. Add next 5 ingredients, mix and pour into 9 x 13-inch pan. Mix next 4 ingredients and put on top of first layer. Beat last 3 ingredients together and pour over the fruit. Bake 1 hour at 350°.
Grate sweet potatoes into milk to prevent darkening. Mix all ingredients and place in 9 x 9 x 2-inch pan. Bake at 350° for 1 hour.
Cook on low heat, then cover and simmer for 25 minutes. Serve over buttered biscuits hot, if you want, or eat plain.
Mix corn meal and salt thoroughly. Then add 2 cups boiling water into which 1 tablespoon shortening has been added. "Scald" is the key word. The boiling water into the meal is a cooking process which produces a firm mound of dough. Cool about 20 minutes. Work into dough 1/2 teaspoon baking powder dissolved in 2 tablespoons cold water. Pat dough into patties about 3/4-inch thick. Fry in deep fat until brown. Serve hot. This recipe has been in "The Shaw" family for over 75 years.
Preheat oven to 350°. Grease and flour 3 loaf pans. Combine oil, eggs, water and pumpkin.
Mix graham cracker crumbs, softened oleo and sugar and press into bottom of 9-inch square pan. Mix cream cheese and powdered sugar with beater. Fold in whipped cream. Put on top of graham cracker crust. Spread cherry pie filling on top.
Use cool broth from chicken. Make a stiff dough and roll very thin. Cut and drop into boiling broth.
Make soap outside using an iron pot or enamel kettle. Put water in kettle and carefully add the lye. Avoid breathing the fumes. Pour grease slowly into the lye water, stirring all the time with a wooden paddle or a wooden spoon. Stir until the mixture thickens. Let cool overnight and cut into bars. Store in a dry place.
Cream the cream cheese, eggs (one at a time) and sugar. Add sour cream and then vanilla. Mix well. Pour into pie shell. Bake at 350° for 30 minutes.
Thoroughly mix ground beef, onion, garlic, corn flakes and eggs. Season to taste. Shape into walnut size balls. Combine chili sauce, grape jelly and lemon juice in a heavy skillet. Simmer 5 minutes. Place meatballs in sauce. Cook slowly for 1 hour. Cool. Refrigerate until fat hardens and skim off. Can be frozen; reheat to serve.
In saucepan combine milk, salt, sugar and butter; bring to a boil. Add oatmeal, peanut butter, vanilla and cocoa; blend well. Spread out on platter to firm up. Simple enough for kids to make.
Combine 1 1/4 cups sugar, flour, cornstarch and salt in double boiler; gradually stir in water. Cook until thick. Beat egg yolks; add rind, juice and butter. Add cooked mixture slowly and return to double boiler. Cook 5 more minutes. Cool slightly and pour into baked pie shell. Beat egg whites until stiff; gradually add 6 tablespoons sugar. Continue to beat until glossy. Pile on top of cooled filling. Bake at 325° for 20 to 25 minutes until lightly brown.
In a 10-inch skillet over medium heat, cook bacon until crisp. Transfer to paper towels, reserving drippings in pan. Crumble bacon; set aside.
In a small mixing bowl, mix drained cherries, sugar, tapioca and almond extract. Let this mixture set for 15 minutes or so. Pour this filling into 1 unbaked pie crust; dot with butter. Cover with second pie crust, sealing edges and making a few slits in top for venting. Bake at 425° for 15 minutes; reduce heat to 375° and bake for 25 minutes longer. You may need to cover edges of crust to prevent overbrowning; use aluminum foil strips.
Combine the dry milk and cocoa. Store at room temperature. Makes enough for 4 cups of cocoa. Fill mug with 3/4 cup water. Microwave on High for 1 minute or until hot. Stir in 1/4 cup cocoa mix and 1/2 to 1 packet of Equal.
Crumble cornbread and a little bread together. Mix in sage, celery, onion, oysters, water chestnuts and giblets (add a few giblets, no liquid, and save rest and liquid for use in gravy). Pour chicken broth over and mix. Pour 1 stick melted margarine over mixture and mix. Can add more butter if needed (more butter, fluffier and more moist). Bake at 350° in a large shallow pan until brown on top. This is Gary's Mom's Thanksgiving dressing!
Mix together 1 cup orange juice, eggs, cinnamon and salt. Dip raisin bread in the mixture and fry in vegetable oil. Stir together frozen orange juice, margarine and sugar in heavy saucepan over low heat; melt, but do not boil. Serve hot over French toast, waffles or pancakes. Makes 2 cups.
In bowl, mix the flour, Crisco, sugar and salt together. In separate bowl, beat egg with vinegar and water. Then mix this into first mixture. Bake at 425° for 40 to 50 minutes.
Cook first 3 ingredients together in a large pot for about 30 minutes. Add potatoes. Cook for about 15 minutes. Add franks and cook another 15 minutes.
Heat oil or Crisco in frypan; add 1/2 these ingredients: potatoes, onion, green pepper, salt and pepper, 1/2 Spam strips. Repeat process with layers of remaining potatoes, green pepper, onion, salt and pepper. Cover and cook on medium-low heat 20 minutes. Add Spam strips, break 3 eggs over top (pierce yolks). Cook covered 10 minutes, then add cheese. Cook covered for 2 minutes. Serve in skillet.
Slice meat thin. Beat well on both sides. Marinate with soy sauce for 20 minutes. Salt, pepper, and garlic salt to taste. Flour well. Fry in lard or bacon grease until golden brown.
Sift flour, baking powder, soda, salt and spices into bowl. Stir in cereal flakes, wheat germ, walnuts and apples. Combine egg, brown sugar, buttermilk and oil. Mix into dry ingredients just enough to moisten. Do not beat. Turn into well-greased 9 x 5 x 3-inch loaf pan and bake at 350° for 1 hour.
Preheat oven to 325°. Mix all ingredients together. Roll mix by hand into small balls. Place on lightly greased cookie sheet. (I use Pam.) Mash out into round cookie shape and size with fork. Bake 10 to 12 minutes. Makes 31 cookies. Enjoy.
Brown hamburger, onion, salt and pepper; drain. Add tomato soup and Veg-All; simmer. Put in casserole dish; top with canned biscuits. Put in 250° oven until biscuits are done.
Cook chicken and break into bite size pieces. Place chicken pieces in greased casserole dish. Mix soups and sour cream together and pour on top of chicken. Crush crackers and sprinkle on top of soup mixture. Drizzle melted margarine on crackers. Sprinkle poppy seed on top and bake at 400° for 30 minutes.
Bring to boil the sugar, pepper, salt, oil and vinegar. Mix all vegetables together. Pour liquid mixture over vegetables. Refrigerate for 24 hours.
Saute onions in butter until transparent. Put into a baking dish. Beat eggs until they are light. Mix in cream and a dash of salt and pepper. Pour this mixture over onions. Sprinkle Parmesan cheese on top. Bake, uncovered, for 15 minutes in a 425° oven.
In a large skillet, fry potatoes with salt and pepper until brown. Stir in corn and corned beef until hot. Serves 4 to 6 people.
Cook squash and onion in boiling water until tender, about 5 minutes; drain. Combine sour cream and chicken soup; fold in squash and onion.
Mix all the ingredients together. Put in a greased casserole dish. Sprinkle with 1/2 cup or more bacon bits and sliced olives. Bake 30 minutes at 350°. Serve hot.
Roll cookie dough thin. Put on large cookie sheet and bake. Combine powdered sugar, cream cheese, Cool Whip and mandarin oranges. Spread on baked cookie dough. Add 1 layer sliced bananas, can of crushed pineapple, pie filling, chopped pecans and kiwi fruit. Chill.
Boil sugar and water for 5 minutes. Pour over elderberries. When lukewarm, add yeast. Pour into plastic or glass container and let stand 7 days, stirring 3 times a day.