HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt brown sugar and butter in saucepan and bring to boil. Boil 5 minutes until caramelized. Pour mixture over crust and pecans. Bake until bubbly. Remove from oven and sprinkle chocolate chips over hot mixture. Gently swirl chocolate chips with spatula to give marble effect. Cool and cut into squares.
Roll hamburger meat into small balls. Mix other ingredients together. Pour over hamburger meat. Put in oven at 250° for 1 hour. To serve, use toothpicks.
Bake 9-inch pie crust and put aside to cool; combine sugar and cornstarch. Stir until blended, then add water and food coloring. Cook over medium heat until thick. When completely cool, pour over strawberries that have been placed in cooled pie crust. Top with Cool Whip. Refrigerate several hours before serving.
Drain fruits separately. With hand, mash pineapple more. Mix together cranberries, pineapple and orange. Refrigerate. Add nuts the day you serve.
Add cottage cheese to orange Jell-O. Mix well, then add fruits, drained and mix well. Last add Cool Whip and mix very well. Makes a large bowl; good for P.T.O. or large gatherings. Refrigerate overnight.
Cream butter, sugar and vanilla together. Beat in the egg. Stir in flour and baking soda. Add the rolled oats and the chocolate chips. Refrigerate the dough for about 10 minutes. Spoon out dough to the size cookie you want and roll it slightly in your hands to make it ball shape. Place on ungreased cookie sheet. Bake 8 to 12 minutes at 325° to 350°. Makes 32 small cookies.
Mix all ingredients together into 9 x 13-inch pan. Bake 45 minutes at 350°.
Cook until tender the chopped celery and onion in oil or shortening. Add sliced frankfurters and brown lightly. Stir in tomato soup, water and Worcestershire sauce. Cook over low heat about 10 minutes or until desired thickness. Meanwhile, cook spaghetti. Pour frankfurter mixture over spaghetti.
Sprinkle salt over sliced cucumbers, onion, bell pepper. Cover and keep in refrigerator for 2-3 days. Drain, add vinegar sugar and celery seed. (Do not cook.) Mix well - keep in refrigerator.
Cut slits through the roast and insert in them slivers of garlic and onion. Put roast in a bowl and pour vinegar over. Place in refrigerator for 24 to 48 hours. Then discard vinegar. Brown in heavy iron pot until nearly burned on all sides. Then pour 2 cups coffee over roast; add 2 cups water and cover. Cook slowly 6 hours at simmer. Twenty minutes before serving, add salt and pepper and gin or whiskey, if desired.
Cook macaroni according to package directions. Drain and set aside. Saute meat, onion and garlic in oil until meat is cooked and onion is tender. Drain. Add pepper, tomato sauce, mushrooms, Worcestershire sauce and Italian seasoning. Bring mixture to a boil, then gently simmer for about 5 minutes. Mix in cooked macaroni and simmer for 5 more minutes.
In Dutch oven or deep frying pan, heat butter and oil. Brown chicken adding salt and pepper on all pieces. Remove chicken and set aside.
Place fish in greased baking dish. Combine all but paprika and spread over. Sprinkle on paprika. Bake at 350° for 25 to 30 minutes.
Cook noodles; drain. Brown meat and onion together. Add soups; stir all together. Place noodles in bottom of casserole. Spread meat and soup mixture over noodles. Put cheese on top. Bake at 300° until cheese melts.
Saute onion and garlic in butter or oil. Add chicken and brown a little. Add paprika, hot pepper, salt and pepper. Cover with water. Simmer slowly until fork-tender, about 1 hour. Cook until thick. Add sour cream. Remove from fire. Put chicken back in gravy. Serve with noodles or rice.
Cover potatoes and carrots with water. Add salt and cook until tender. Dice and simmer bacon, onion, celery and green pepper until all are soft. In soup pot, place remaining ingredients. Add potatoes and carrots and their water to the pot. Add the bacon mixture to the pot. Simmer for a few minutes to mix flavors.
Warm the milk in a heavy saucepan. Do this very slowly and stir constantly until milk is lukewarm. In a bowl, beat the eggs until well beaten. Mix in the sugar, stir well. Add the egg mixture very slowly to the warm milk while stirring constantly. Cook over medium-high heat until it coats a silver spoon. Remove from heat. Stir in vanilla. Let cool and refrigerate.
Mix well in large Tupperware bowl. Store in refrigerator. Take out amount to be used at each baking. May add nuts, pineapple, fresh apples etc. at that time.
Place popped corn in large brown grocery bag. Mix sugar, syrup, butter and salt (if needed). In 2-quart microwave dish, cook in microwave on High until it boils (about 2 minutes). Turn dish and cook another 2 minutes. Add baking soda and stir until mixture becomes light and foamy. Pour over popped corn in bag and shake well. Microwave on High 1 1/2 minutes. Remove and shake well. Cook another minute on High. Remove and shake. Spread on wax paper to cool.
Brown the beef and pour off the grease. Add all the ingredients except the cheese and chips. Stir all the ingredients together and boil for 15 minutes. Pour the chips into the mixture and stir well. Put in a large casserole and sprinkle cheese over the top. Bake at 350° for 30 to 35 minutes.
Pack okra in hot sterilized Mason jars (I use 1/2 pint jars; can use pint jars). Add a clove of garlic, 1 red pepper, 1 green pepper and 1 teaspoon dill seed to each jar. Boil vinegar, water and salt. Pour over okra. Seal. Let set 6 to 8 weeks before serving.
Melt butter in skillet at 250°. Place 4 shark steaks in skillet. Sprinkle lemon, teriyaki sauce and seasoning across top of steaks. Cook 5 to 6 minutes each side.
Melt margarine in a medium saucepan. Add flour and stir over medium heat for 1 minute. Do not brown. Add chicken stock and nonfat milk. Whisk over medium heat until mixture comes to a boil. Add salt, garlic powder and pepper; continue to cook for 1 minute more. In mixing bowl, combine sauce, chicken, mayonnaise, celery, onion, lemon juice and rice. Mix well and pour into a casserole sprayed with Pam. Top with almonds and bake at 350° for 50 to 60 minutes.
Quarter biscuits and roll pieces into balls. Have oil hot enough for deep fry. Drop biscuits into hot oil until golden brown. Drain and roll doughnut balls into powdered sugar.
Blend soup with cream. Add ham and asparagus. Pour into 4 individual ramekins or a small shallow baking dish. Top with crumbs. Bake in moderate oven (375°) about 20 minutes. Serves 4.
On ungreased baking sheet, add one pineapple chunk on top of one slice water chestnut. Wrap small piece bacon over pineapple and water chestnut. Put toothpick to hold in place. Bake at 350° until bacon is done. Serve.
Put beans in casserole. Put in brown sugar. Fry bacon crisp, then break into small pieces and mix altogether in casserole. Put onion in center of beans and bake slowly for about 1 1/2 to 2 hours or until beans are getting dry.
Mix together; do not overmix or will become crumbly and dry. Place in pre-lined mold and cap.
In large saucepan, boil first 5 ingredients for 3 minutes. Set aside to cool for 10 minutes, stirring occasionally. Blend remaining ingredients together and add to liquid part. Pour into well-greased and floured pan. May use Bundt or 9 x 13-inch pan. Bake at 350° for 25 to 30 minutes. Check with toothpick.
Lightly grease foil lined 9-inch square pan. Melt butter in heavy saucepan; add sugar and corn syrup. Blend well. Cook over medium low heat until sugar dissolves and mixture is well blended. Stir in sweetened condensed milk and cocoa. Cook over medium heat until mixture reaches 240° using candy thermometer (soft ball stage). Remove from heat; stir in vanilla and nuts. Pour mixture into prepared pan; cool. When cool, cut into 44 pieces and wrap individually in Saran Wrap.
Cook butter and onions slowly until tender. Add mushrooms. Cook and stir for 5 minutes. Add seasonings and flour. Blend and add milk. Stir until thickened. Add eggs. Pour into buttered ring mold. Bake at 350° until firm (30 minutes). Good with roasts, steaks, etc.
Grease a large Bundt pan. Layer frozen rolls in pan. Mix cinnamon with sugar and pour over rolls. Layer, one at a time, chopped nuts, brown sugar and dry pudding mix. Slice margarine and place around rolls. Cover pan with cloth and place in warm place overnight.
Layer ingredients in greased baking dish with peas last. Sprinkle with cheese and top with cracker crumbs. Bake at 350° for 30 minutes.
Layer lettuce, onion, celery, pepper and peas in a bowl. Cover with layer of mayonnaise, sealing edges. Sprinkle with sugar, grated cheese and bacon. Cover tightly and refrigerate up to 24 hours. Toss and serve. Stays crisp for 3 to 4 days.
Cut tops off jalapenos and remove the seeds. Mix cream cheese and Parmesan cheese together. Stuff jalapenos with cream cheese mixture. Wrap a slice of bacon around jalapeno, starting over the open top. Secure with a wooden toothpick. Grill on barbecue until bacon is crispy.
Caramelize sugar and water. Put sugar in heavy saucepan or skillet. Melt sugar over medium heat, stirring constantly until evenly brown. Add water. Stir on simmer until lumps dissolve.
Clean and slice yellow squash. Boil with onion pieces 15 to 20 minutes and drain. Allow to cool some and add a slightly beaten egg. Put in a greased casserole and top with cracker crumbs. Bake 15 to 20 minutes.
Combine all ingredients together (except optionals) and mix well. Drop by teaspoonfuls onto ungreased cookie sheet and flatten with spatula. Bake at 350° for 12 to 15 minutes. After baking, while cookie is still warm, you can top with a chocolate kiss or an M&M.
Boil turnips; drain well. Combine turnips, butter, sugar and salt. Run through blender.
Cut each banana into thirds. Dip each banana in yogurt, then roll in coconut, then roll in pecans. Store in refrigerator. Serves 10 to 12.
Mix well. Bake in tube pan for 1 hour and 10 minutes to 1 hour and 15 to 20 minutes.
Melt margarine in saucepan over medium heat; add garlic and saute until fragrant, about 2 minutes. Add carrots, water and seasonings. Cover and let simmer until crisp-tender about 10 minutes. Drain and serve.
Preheat oven to 375°. Beat together butter, vanilla and salt in large bowl. Gradually beat in the sugar. Add flour, chocolate pieces and 3/4 of the nuts; mix well. Press evenly into an ungreased jelly roll pan. Sprinkle remaining nuts over top and press in lightly.
Cream butter and sugar. Add eggs. Sift flour and baking powder. Add to batter along with milk. Add extract and pecans. Bake at 300° for 1 hour and 40 minutes.
Mix all ingredients except butter and bouillon. Form into 1-inch balls. Brown in melted oleo. Put in deep casserole dish. Pour bouillon over meat balls. Bake at 350° for 30 to 40 minutes.
Mix thoroughly and store in airtight container. Use 2 teaspoons or more, according to taste, to 1 cup boiling water.
Sift dry ingredients together; add beaten egg and fruit cocktail. Mix lightly and pour into a greased pan for baking. Bake at 375° about 25 minutes. Serve with whipped cream.
Put meat and spices in bowl. Add onion and mix well. (If using ground turkey or chicken, you may want to add a little sage.) Place half of mixture into oblong casserole dish. Make a row of hard boiled eggs across middle lengthwise. Put remaining meat on top, making sure eggs are covered. Make space around meat loaf to drain grease. Bake at 350° for 1 1/2 hours. Pour any soup over top (mushroom is best). Bake until sauce thickens. Slice.
Mix dry ingredients together; add onions, buttermilk and egg. Drop by teaspoons in hot oil. Fry until golden brown, about 10 minutes. Remove and drain on paper towel. Serve hot.
Bake pie crust and cool. Blend all the ingredients and chill for 3 to 4 hours.
In a wok, brown cashews in cooking oil. Take out; reserve cashews. Fifteen minutes prior, cut chicken into bite size pieces; add egg white, 1 teaspoon of cornstarch and 2 tablespoons of soy sauce. Drain chicken; cook in wok until done. While chicken is cooking, combine sugar, 1 teaspoon of cornstarch, broth, soy sauce and sherry in a bowl. After chicken is done, add 1/3 cup of green onion and red pepper flakes and cook 30 seconds, then add sauce. Cook until sauce thickens. Serve over rice.
Bring milk to a boil; stir in rice, stirring constantly. Add next 8 ingredients; stir well. Set aside. Beat egg whites until fluffy; set aside. Add egg yolks to cheese mixture; beat until well mixed. Fold in egg whites. Turn into prepared souffl dish sprayed with cooking spray. Bake in preheated 425° oven for about 30 minutes. Serve immediately.
Cook broccoli per package directions. Spread cooked chicken in buttered baking dish. Layer broccoli and chicken. Combine soup, mayonnaise and lemon juice. Spread over chicken and broccoli. Sprinkle stuffing mix on top. Bake at 350° for 20 to 30 minutes.
Mash egg yolks. Add the fried and finely chopped bacon, minced onion, chili sauce, vinegar, salt, paprika and enough mayonnaise to make a smooth paste. Stuff the egg whites with this mixture.
Mix the first 8 ingredients until well mixed. Do no use mixer. Pour into greased and floured 9 x 13-inch pan. Bake 35 to 45 minutes at 350°. Cool completely.
Cream together the cream cheese, eggs and powdered sugar. Pour into crust. Follow in success with a layer of mashed bananas, pineapple, pecans, cherry filling and Cool Whip. Sprinkle with a few pecans on top.
Melt butter in 2-quart casserole. Add rice and soups; stir. Cover and microwave for 22 to 25 minutes. Serve with side dish of sour cream. Serves 5 to 6.
Heat oven to 350°. Mix cake according to directions. Pour 1/2 of batter into greased 9 x 13-inch Pyrex glass dish. Bake for 15 minutes.
Cut broccoli stems into 1-inch pieces; cut tops into florets. Bring a	large pot of	salted water to boil. Add stems and cook 6 minutes. Add florets and cook until both are very tender, about 6 more minutes; drain well. Set aside 10 florets. Place remaining	broccoli in processor; add butter. Puree, stopping occasionally (about 5 minutes) to scrape down sides of bowl. Blend in cheese and nutmeg. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate 10 florets and broccoli puree separately. Bring florets to room temperature before continuing.) Reheat broccoli puree in saucepan; garnish with broccoli florets and serve.
Mix all ingredients well. Fry in oil until brown on each side. Top with applesauce or sour cream.
Combine beef, onion and green pepper in a large skillet. Cook until meat is browned, stirring to crumble meat. Drain off drippings. Add next 6 ingredients. Simmer, uncovered, for 20 minutes, stirring occasionally.
In a saucepan, combine the sugar and cornstarch. Gradually add milk until smooth. Cook over medium-high heat until thickened. Reduce heat. Cook and stir for 2 minutes more. Remove from heat. Stir in small amount of the hot liquid into egg yolks and return all to the pan. Bring to a boil, stirring constantly. Cook 2 minutes more. (Mixture will be very thick.) Remove from the heat. Stir in butter and lemon peel. Gently stir in the lemon juice. Cover and cool completely. Fold in the sour cream. Pour into the baked pie shell. Refrigerate for at least 2 hours before cutting. Garnish with whipped topping. Refrigerate the leftovers. Yield: 6 to 8 servings.
Boil chicken and debone. Grease or spray dish. Place chicken in baking dish. Mix broth and soup. Heat and pour over chicken. Mix flour and milk. Bake at 375° for 40 minutes. Add Veg-All to top of chicken before adding broth to soup.
Bring to a boil and let cool: 3/4 cup vinegar, 1/2 cup sugar, 1 teaspoon salt, 1 tablespoon water and 1 clove garlic. Marinate the ingredients for several hours or overnight. This will keep in the refrigerator for a week.
Bring the 3 cups of broth to a boil in a saucepan which has a light fitting lid. Add the rice; stir, cover and reduce heat to low. Simmer 20 minutes. Remove from heat and hold.
Drain and mash squash. Add dry ingredients. Deep fry in hot oil for shortening (like hush puppies).
Marinate steak in soy sauce, sugar and garlic for 30 minutes. Coat with flour and dip into egg mixture with green onions. Fry in hot oil. Brown both sides. Cover with foil; place in oven at 350° for 35 to 45 minutes. Bake on rack to let juices drain while cooking.
Bake cake mix as directed; cool. Slice horizontally to make 4 layers. In large mixing bowl, combine coconut, sour cream, sugars, pineapple and vanilla. Reserve 1 1/2 cups of this mixture. Fill cake layers with remainder. Add Cool Whip to reserved mixture and frost cake. Refrigerate at least 24 hours. Keeps refrigerated for several days.
Beat yolks separately and add to milk, making sure to mix well. Add juice, rind and salt. Mix well and set aside. Beat egg whites until peaks form, but not to the point that they become dry. Gradually add sugar and beat until very stiff. Fold egg and milk mixture into egg whites. Turn into graham cracker crust or regular baked crust. Bake in preheated oven at 375° for 12 to 15 minutes. Top with whipped cream when cool. Pie will be pale yellow, thick and creamy. Also good with lemon juice and rind if Key limes are not available.
Cook pineapple, pudding and water according to box directions. Pour into cake pan. Let cool 10 to 15 minutes. Mix up cake and pour over pudding mixture. Bake 35 to 40 minutes at 350°.
Chill unopened can of milk in refrigerator for 3 or 4 hours. Dissolve jello in hot water. Chill until partially set. Whip until light and fluffy. Add lemon juice and sugar. Whip chilled milk and fold into jello mixture. Spread 1 cup of vanilla wafer crumbs over bottom of a 9 x 13-inch pan. Pour jello mixture over crumbs. Pour remaining crumbs over mixture. Chill until firm. Cut into squares.
Crumble bread and mix all ingredients by hand. Bake at 350° for 20 minutes. Serve with whipped cream.
Mix all ingredients together except cheese. Put in a greased casserole and refrigerate overnight. Remove from refrigerator several hours before baking. Bake at 350° for 1/2 hour. Top with cheese during last part of baking.
Melt butter, beat together with sugars, vanilla, peanut butter and eggs. Add dry ingredients to butter mixture. Drop by teaspoonfuls onto ungreased cookie sheet. Bake at 350° for 15 to 18 minutes or until brown. Place on rack to cool.
In a saucepot, place the bouillon cubes, soy sauce and water. Bring to a boil. Add rice, cover and set aside. Brown chicken in margarine until lightly brown on both sides. Place the rice in a baking dish. Place chicken and pan drippings on top of rice. Bake (covered tightly) at 350° for 45 minutes or until chicken is tender. Arrange peaches on top. Sprinkle with coconut. Put back in oven (covered) for 10 to 15 minutes (until peaches are warm).
Mix all ingredients and bake in a 3-quart casserole for 3 1/2 hours at 350°.
Combine corn meal, salt, sugar and onions with water and mix well. Grease a heavy griddle over medium heat until a drop of water sizzles on it. Place large spoonfuls mixture on hot griddle to form small cakes. Cook about 3 minutes and turn. Cook until golden brown.
Cook onions with garlic in 1 tablespoon oil until soft. When finished, add a pinch of salt. Heat salad oil over medium heat and dip tortillas in for a few seconds on both sides. Drain and cool. Dice tofu into small pieces and grate cheese. Along middle of each tortilla, place onions, cheese and tofu and roll up. Put tortillas in a greased baking pan, seams down. Drain spinach and liquify in a blender along with green onions, peppers and soup. You may need to add a bit of water if too thick. Pour 3/4 of sauce over enchiladas and bake at 350° for 25 to 30 minutes. When ready to serve, top with remainder of sauce and sprinkle with tomatoes and sour cream, if desired.
Combine all except flour and butter and bring to a boil. Melt butter in small skillet; stir in flour. Add to corn mixture. Pour into casserole and top with 1/2 cup Parmesan cheese. Bake 15 minutes at 350°.
Blend corn, onion and jalapenos only lightly. Add all dry ingredients and mix, being sure mixture holds together. If it doesn't, add more meal and be sure to stir well. After mixing, drop each hush puppy from a teaspoon into the hot peanut oil and fry until as brown as desired. Don't make them too big so they will cook better. Recipe makes a lot, but they can be reheated. Also, they freeze very well.
Bring Jell-O and applesauce to boiling. Add thawed raspberries and juice. Put in mold or small casserole dish and refrigerate to jell. Recipe can be doubled and put in large Pyrex flat dish, 13 x 9 x 2-inch.
Mix all together. Roll into bite size balls. Put into baking pan. Bake at 375° for 20 to 25 minutes. Serve hot!
Combine all ingredients in large pot except rice. Bring to a boil; reduce heat to low. Cover for 30 minutes. Add rice and continue to cook until rice and chicken are done. Add water if needed.
Combine cream cheese and sugar and beat until smooth. Then add peanut butter and vanilla. Fold in either whipped cream or Cool Whip. Spoon into graham cracker crust and chill 3 hours.
Pour 1 1/3 cups boiling water over 1 cup oats; cover and let set 20 minutes. Mix brown sugar, white sugar and 1/2 cup butter, then add oats, vanilla and eggs. Mix and add flour, nutmeg and cinnamon. Bake at 350° for 25 minutes.
Mix ingredients. Put in buttered casserole and sprinkle with cheese. Bake at 350° for 40 minutes.
Cook squash in water for 6 minutes or until tender. Drain squash. Return to stove and add sugar, pineapple, lemon juice. Cook 6 minutes, stirring often. Remove from heat and stir in dry jello until dissolved. Put in hot jars and seal with wax.
Mix Jell-O and cream cheese together. Add 1 cup hot water, a little at a time, until well dissolved. Add diluted orange juice; mix well. Add pineapple and mandarin oranges. Mix well. Let set until jelled. Fold in Cool Whip.
Combine all ingredients except sausage and cheese. Add these last. Pour into large rectangular buttered casserole dish. (Recipe can be doubled.) Bake 45 minutes at 350°. Let stand before cutting.
Saute onion. Stir in tomato sauce, eggs, cheese, bread crumbs, salt and thyme. Add ground beef and pork. Mix well. Shape into a loaf. Bake at 350° for 1 to 1 1/2 hours.
Put together in layers in order. Salad should set in refrigerator 18 to 24 hours before serving.
Heat the water in a large pot until hot, but not boiling. Add the beans and ham hocks and adjust the heat so the water barely bubbles. Simmer slowly, covered, for 3 hours, stirring occasionally, and adjusting the heat if necessary to keep the liquid from boiling. Remove the ham hocks and remove the meat from the bones. Chop the meat into bite-sized pieces and discard the bones. Using a potato masher, roughly mash the beans in the kettle. The soup should be lumpy. Return the meat to the pot. If the soup seems too thin, boil, uncovered, 10 to 15 minutes, stirring frequently, until the soup has thickened slightly. Saut the onions in a heavy skillet in the butter over moderate heat until richly browned, 10 to 15 minutes. Add the browned onions to the soup and continue to cook, uncovered, for 10 to 15 minutes, stirring frequently. Season to taste with salt and pepper. Serves 8 to 10.
Blend together first 6 ingredients. Add 4 cups flour and soda mix. Add remaining flour and chips. Bake 10 minutes at 350°.
Cut chicken into bite size pieces. Mix other ingredients together and pour over chicken. Cook for 40 minutes at 350°.
In medium bowl, combine chopped peaches, sliced celery, walnuts, mayonnaise, lemon juice and salt to taste. Toss until well combined. Cover and chill 1 hour. Separate lettuce leaves; rinse in cold water. Dry on paper towels or in salad spinner.
Mix until smooth. Bake for 1 hour at 350° in loaf pan.
Add boiling water to Jell-O. Stir until dissolved. Cool in refrigerator for about 10 minutes or until bowl is cool. Beat in orange sherbet with mixer. Add oranges and pineapple. Pour into jello mold or glass dish. Refrigerate until set. Serves 8 to 10.
Melt butter and chocolate, then cool. Beat eggs and sugar, then add chocolate and vanilla. Stir in flour and baking powder. Spoon into greased 9-inch square pan or an 11 x 7-inch pan. Bake for 20 minutes at 350°. Do not overbake.
Mix all ingredients well, store in airtight container. Mix 3 to 4 teaspoons per cup of hot water.