HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine sugar, syrup and salt; add 1/2 cup cream. Cook and stir until soft ball stage. Add another 1/2 cup cream, continue to cook and stir and let it reach 236°. Stir last 1/2 cup cream and cook and stir until the candy thermometer reaches 242°. Remove from heat and stir in vanilla and nuts; let cool to 200° before pouring into buttered 9 x 9-inch dish with Handi-Wrap in the bottom. Don't use wax paper or the caramel will stick.
Combine flour and salt. Cut in shortening with two knives or a pastry cutter until mixture resembles coarse crumbs. Sprinkle with vanilla and stir in with fork. Sprinkle with water, 1 tablespoon at a time, stirring until pastry holds together. Shape into a ball. On lightly floured surface, roll dough to 1/8-inch thickness. Transfer to 9-inch pie plate. Trim and flute.
Place	diced potatoes into a casserole dish. Mix margarine, chicken soup, onion and cheese together. Pour over potatoes. Sprinkle potato chips on top. Bake for 45 minutes. Cover with foil while baking. Bake at 350°.
Mix all ingredients well. Pour into 2 graham cracker pie shells. Chill and serve.
Cream sugar and oil; add eggs and vanilla. Combine dry ingredients. Dust raisins and pecans with 2 tablespoons of dry mixture. Mix dry ingredients to wet. Fold in raisins and pecans. Pour into greased and floured pans. Bake at 350° for approximately 20 minutes. Cool and frost.
Combine sugars, shortening, eggs, brown sugar and peanut butter. Beat well. Sift flour, soda, baking powder and salt together and add to creamed mixture. Blend well. Roll about 2 teaspoons of cookie batter in hands to form a ball. Place balls on a cookie sheet and press each one in the center firmly with a fork. Bake 10 minutes at 350°. Yields 5 dozen cookies.
Rub salt and pepper into steaks and brown in shortening in large skillet. Remove steaks; add onions to drippings and brown. Add mushrooms, water, bouillon and steaks. Cover and simmer for 15 to 20 minutes. Remove steaks to a platter. Mix cornstarch with sour cream and stir into gravy. Heat; do not boil. Season with salt and pepper and pour over the steaks. Serve over noodles, rice or potatoes.
Combine first 3 ingredients in a large bowl. Beat at low speed for 2 minutes or until thickened. Line bottom and sides of a 3-quart bowl with vanilla wafers. Slice 1 banana and layer over wafers. Spoon 1/3 of the pudding mixture over the banana. Repeat layers of vanilla wafers, bananas and pudding twice. Chill. Spread whipped topping over the pudding. Yields 10 to 12 servings.
Combine all ingredients. Bake at 450° for 15 minutes, or at 300° for 45 minutes.
Empty contents of muffin and cake mix into large bowl. Peaches can be chopped or left in halves. Peaches also must be drained of juice. Combine peaches, eggs, butter and milk. Mix all the ingredients with a cake mixer or beat with hand strokes. Batter can be whipped or slightly thick. Bake at 350° to 375° in a greased pan. Baking time is approximately 30 minutes or when browning on top. Served best after cooling at room temperature.
After boiling chicken breasts, cool and chop into squares. Be sure to remove skin. Chop lettuce and place in a large bowl. Add sunflower seeds, cheese and raisins to lettuce. Add carrots and chicken, then stir and serve.
Combine all ingredients; let stand overnight. Bake at 350° for 1 hour and 15 minutes.
Boil onion and celery in broth until tender. Add margarine to broth to melt. Mix onions, celery, and beaten egg with broth and margarine. Pour over cornbread and bread crumbs and mix. Put in buttered casserole and bake at 350° for 30 minutes until brown.
Dissolve Jell-O in boiling water. Add sour cream and baby food. Beat. Fold cup of apricots into mixture and pour into mold. This makes a beautiful tasty mold. Sometimes I also fold a cup of pineapple chunks with it for a little different taste.
Dissolve jello in 2 cups boiling water. Add frozen strawberries (slightly thawed) and stir until berries are completely dissolved. Add pineapple and bananas. Pour half the mixture into 9 x 9 x 2-inch pan. When this mixture is firm (doesn't take long), spread sour cream and remaining jello to form top layer. Chill several hours until firm. Serve.
Cook pasta as directed. Drain and rinse with cold water until cool. In a large bowl, blend mayonnaise and Italian dressing. Add green chiles, chili powder and cumin. Combine cooked pasta with half of the parsley, beans, corn, tomato and green pepper. Add chopped ham and cheese. Cover and refrigerate to chill. Just before serving, garnish with remaining chopped parsley. Makes 12 to 18 servings.
Drain marinade from artichokes into a skillet. Chop artichokes; set aside. Add onions and garlic to skillet; saute until onions are limp. In a bowl, beat eggs with a wire whisk. Add crackers, salt and pepper. Stir in cheese, parsley, pimentos and artichokes. Add onion mixture. Pour into a buttered 8 x 8 x 2-inch pan. Bake at 325° for 35 to 40 minutes, until set. Let cool in pan, then cut into bite size squares. Can be served warm or cold.
Put the first 7 ingredients in a roaster. Cover and bake in a 275° oven until fork-tender, about 5 to 6 hours. Reserve 1 cup of meat juices. Chill meat for easier slicing. Remove excess fat from meat, slice thinly across grain.
Cream butter and sugar until light and fluffy. Add eggs one at a time and beat well after each egg.
Cook cake by directions on box; cool completely. Cut cake into small pieces. Prepare pudding by box directions. Layer in order as follows three times: cake, strawberry pie filling and Cool Whip. Spread jello pudding on top. Sprinkle almonds and sliced strawberries on top.
Beat lemonade in large bowl about 30 seconds. Gradually spoon in Cool Whip, blending well. Add condensed milk until well mixed. Pour mixture into graham cracker pie crust, smooth over. Freeze overnight. Makes 8 to 10 servings.
Mix well. Pour into 2 small loaf pans, greased. Bake at 350° for 1 hour.
Dissolve Jell-O in water. Let set until slightly thickened. Add pineapple, marshmallows, 1/2 can of lemon pie filling and 1/2 carton Cool Whip. Pour in square or oblong 8 x 11-inch glass dish. Let set and spread remaining pie filling over Jell-O and remaining Cool Whip on top. Can garnish top with lemon slices, maraschino cherries or nuts.
Mix all ingredients together and knead until smooth. You may need to use more powdered sugar. Dough should be pliable but not sticky. If too sticky, chill for a short time.
Peel onions and cut in half. Pour mushroom soup over onions and sprinkle liberally with Parmesan cheese. Cover and bake at 325° to 350° until tender.
Combine chicken, 3 teaspoons of the salt and 4 cups of water in kettle. Cover. Simmer 45 minutes or until chicken is tender. Take meat from bones; dice. Strain broth into a 4-cup measure. Add water, if needed, to make 4 cups. Saute onion in butter or oleo until soft in same kettle. Add lima beans, soups, 2 soup cans of water and celery; cover. Simmer 15 minutes or until beans are tender. Stir in chicken, broth, corn and remaining 2 teaspoons of seasoned salt. Heat slowly just to boiling. Ladle into heated soup bowls.
Dissolve yeast and sugar in warm water. Wait a few minutes until mixture bubbles. Add oil, salt and flour. Mix with mixer or knead. Mixture should not be too soft and not too hard. Let rise approximately 1 hour. Divide into 6 balls. Roll out into 12 x 15-inch rectangle (approximately). Fill with 3/4 to 1 cup sugar and 3 to 4 ounces cocoa (depending on how sweet it is desired). Roll into 15-inch logs. Let rise 3/4 to 1 hour. Bake 30 to 40 minutes at 375°.
Soften cream cheese to room temperature; whip until fluffy. Gradually add sweetened condensed milk while continuing to beat until well blended. Add lemon juice and vanilla; blend well. Pour into crust. Chill 2 or 3 hours before garnishing top of pie with pie filling.
Heat oven to 400°. Melt butter. Spray Pam in a large metal ring mold. Spread Parmesan on foil. Dip biscuits in butter, then cheese. Stand on end in mold until it is filled. Bake until golden brown, about 20 minutes. Scrape sides with spatula until bread is loosened. Unmold, wrap in foil. May be frozen.
Preheat oven to 325°. Grease a 5-quart casserole. (If desired, brown beef cubes in hot fat.) In casserole, layer beef, potatoes, carrots, onions and celery, sprinkling salt as you go. (Salt may be omitted if on low salt diet.) Spoon soups out of cans on top. Pour ginger all over. Cover. Bake 3 hours or until beef is tender. Uncover last 30 to 40 minutes. Makes 10 to 12 servings.
Mix altogether. Keeping Christ as the head, place into a safe, peaceful harbor and pray, pray, pray.
Place crushed Rice Krispies cereal, paprika, salt and pepper in large plastic food bag. Shake to blend well. Brush chicken on all sides with mayonnaise. Place one piece at a time in bag. Shake to coat well. Place on rack in broiler pan. Bake at 425° for 40 to 45 minutes or until golden brown and tender.
Melt chips over hot water. Add peanut butter. Add peanuts and noodles and remove from heat. Stir until coated. Drop by teaspoonfuls onto waxed paper and let cool.
Mix first 6 ingredients in mixer. Pour into Bundt pan. Bake at 350° for 45 to 50 minutes. Mix next 5 ingredients for glaze. Can sprinkle powdered sugar over glaze. Can sprinkle candy over this.
Combine all ingredients thoroughly and store mixture in a sealed container in cool, dark, dry place up to 3 months. Yield: 8 1/2 tablespoons. Use in any recipe that calls for chili powder; sprinkle on meat for fajitas, tacos, etc., or any recipe that needs some zip. Also good in taco salad.
Mix well; shape into a loaf. Cover with ketchup. Bake at 350° for 1 hour and 15 minutes.
Coat chops with flour and brown in oil in hot skillet. Combine soup with water. Pour over the chops that have been placed in a baking dish. Place 1/2 can of onion rings on top of chops. Cover; bake at 350° until tender, about an hour. Uncover; sprinkle with the rest of the onions. Bake 10 minutes longer.
In a small bowl stir together flour and milk until smooth. Add butter and bring to a boil. Sprinkle over the beef, then sprinkle cheese over it, too. Bake, uncovered, in a 325° oven for 45 minutes.
In a pot, put a little oil. Add the garlic powder. When garlic powder is brown, throw in the tomatoes, salt and pepper; stir. Take the beans and put in pot; let cook 10 minutes. Cook macaroni until little tender; drain, then add to pot. If it gets a little dry, add water. Serve with grated Romano cheese.
Butter 9-inch pie plate. Peel and slice onion into 1/4-inch rounds. Saute in butter in saucepan until soft, not brown. Whisk other ingredients until well mixed.
Cream brown sugar, shortening, eggs and vanilla together. Add dry ingredients. Form into small walnut-sized balls with floury hands. Bake at 350° for 8 minutes.
Add soda to buttermilk, then mix ingredients and add enough flour to roll out very thin to about a 12-inch size. Bake on a griddle. Lefse can be softened by wrapping in a wet cloth.
In a saucepan, blend together sugar and cocoa. Add milk and margarine. Mix. Bring to a boil and cook 6 minutes or 230° on candy thermometer. Remove from fire. Add vanilla, nuts and Marshmallow Creme. Beat well until mixture becomes very thick. Add miniature marshmallows. Stir just enough to mix in marshmallows. Pour in well-greased glass dish (Pam works well). Let cool and cut into squares. Believe it or not, this fudge freezes very well in tightly closed plastic containers.
Combine lemonade and milk; fold in whipped cream. Pour into pie crusts and chill.
Preheat oven to 350°. Grease 9-inch square baking dish. Combine flour, granulated sugar, baking powder, baking soda, salt and 1/3 cup cocoa in medium bowl. Combine milk, butter and vanilla in measuring cup; stir into dry ingredients just until blended. Spoon batter evenly into prepared dish. Combine brown sugar and remaining 1/4 cup cocoa in small bowl. Sprinkle evenly over batter. Pour boiling water over entire mixture. Do not stir. Bake 35 to 38 minutes, until toothpick inserted in center comes out clean. Cool 10 minutes. Serve with whipped cream or vanilla ice cream if desired. Makes 8 servings (235 calorie, 6 gm fat, 14 mg cholesterol).
Cream butter and sugar. Add eggs, one at a time and beat well. Sift flour and salt. Add to creamed mixture along with sour cream, vanilla and lemon flavorings. Fold in coconut. Bake at 325° for 1 hour and 20 minutes in tube pan.
Measure 1/4 cup from 12 ounce jar of home style brown gravy. Combine with ground beef, bread crumbs, chopped onion, egg, salt and pepper. Form into a shallow loaf pan. Bake at 350° for 1 hour. Remove from oven and drain fat.
Mix all together, except pie crust. Put in pie crust. Bake at 350° for 1/2 hour.
Drop macaroni in 3 cups rapidly boiling salted water (2 teaspoons salt). Bring back to rapid boil. Cook, stirring constantly, for 3 minutes. Cover with tight fitting lid, remove from heat and let stand 10 minutes. Rinse with hot water; drain. Heat oven to 350°. Place alternating layers of macaroni, cheese and milk in greased 1-quart baking dish. Sprinkle with salt, pepper and paprika. Bake 35 to 45 minutes, until golden brown on top. Serve with seasoned stewed tomatoes, salad and crusty bread. Makes 4 servings.
Combine flour and salt; cut into shortening. Stir in cheese. Sprinkle one tablespoon water over part of the mixture; toss gently with fork. Push aside. Repeat, adding enough of the water so entire mix is moistened. Form into a ball. Roll dough into a 12 x 12-inch square on a lightly floured surface. Cut into 36 (2 x 2-inch) squares. Grease mini-muffin cups. Press dough squares allowing points to stick up. Prick with a fork. Bake at 400° for 8 to 10 minutes or until golden in color. Remove shells from pans; cool on wire racks. Shells may be filled with egg, tuna and/or ham salad, with a hot Sloppy Joes mix or a cold or hot mix of your choice.
Place one whole chicken (cut) on sheet pan sprayed with Pam or greased with butter. Place in oven set at 450° for 3 hours.
Combine V-8, spices, sauces and lemon juice in a small pitcher, stirring to blend well. Pour gin or vodka in glasses and fill with juice. Add one cube of ice. Garnish with a celery stick, if desired. Makes 3 drinks.
In a 1 1/2-quart casserole, stir together cheese and chili. Microwave on Medium-high (7) for 9 to 11 minutes, stirring after 5 minutes. Stir well and let stand a few minutes before serving. Serve with tortilla chips.
Melt margarine; add graham cracker crumbs, sugar and peanut butter. Mix well. Spread evenly in buttered 9 x 13-inch pan. Melt chocolate chips; spread over top. Chill until firm. Cut into bars.
Beat eggs slightly, then beat sugar and flour. Add melted butter, milk and nutmeg. Pour into an unbaked pie shell. Bake at 450° for 10 minutes. Reduce heat to 300°. Bake until filling is firm.
In same dish combine ingredients. Cook at 375° for 45 minutes, uncovered; stir. Then cook 15 to 30 minutes, covered.
On a serving type round dish (not too deep), put the sour cream on and add the taco seasoning. Mix thoroughly. Add toppings: chopped tomatoes, lettuce, olives, onions, etc. or only what you like. Dip with nacho cheese Doritos.
Add enough milk to the flour to make it easy to drop dough from a spoon into the melted butter. Drop and coat entire biscuit. Place in baking pan. Bake 15 minutes at 400°.
Break broccoli and cauliflower into bits. Shred Mozzarella cheese. Mix all ingredients together. Refrigerate until time to serve. Serve on fresh lettuce bed or without.
Cream together butter, sugar, eggs, shortening, brown sugar and vanilla until light and fluffy. Mix together flour, baking soda and salt and add to creamed mixture. Stir well, then add coconut and chips. Bake at 375° for 8 to 9 minutes.
Cook potatoes in boiling salted water until done. Peel and cut into 1-inch cubes. Combine potatoes, pimiento stuffed olives, 1 1/4 cups Feta cheese, 1/3 cup half and half, butter, white pepper and garlic salt. Gently toss. Spoon into greased casserole, 10 x 6 x 2-inches. Saute pepper in 2 tablespoons butter. Arrange around edge of baking dish. Bake at 350° for 20 minutes.
Mix and press into pie plate and bake at 350° for 20 minutes until golden.
Dissolve jello in water, then add remaining ingredients. Mix well. Put in a 9 x 13-inch pan. Let sit in refrigerator until firm.
Brown the steak in large saucepan. Add onion, mushrooms, soup, water and sour cream. Simmer for 2 hours. Pour over cooked egg noodles. Add 1 can French fried onions. Bake until light golden.
Sprinkle gelatin over 1/2 cup orange juice in a blender. Heat remaining cup of juice to boiling and add to blender. Cover and blend at high speed until gelatin dissolves. Add orange rind, 1/2 cup sugar, salt, egg yolks, cottage cheese and vanilla. Cover and blend until smooth. Pour into large bowl; chill until mixture mounds slightly when dropped from a spoon.
Melt butter in baking dish. Beat together 1 cup sugar, flour and milk and add to melted butter. Do not stir. Mix fresh fruit, water and 1 cup sugar and pour in middle of mixture. Do not stir. Bake 1 hour at 350°.
Baste ham with brown sugar before baking. Bake 1/2 hour for each pound.
Grease a heavy pan with butter. Put in first 4 ingredients and cook until thick. Stir constantly. Remove from heat. Add next 3 ingredients. Let cool. Butter hands and roll into small balls (teaspoon), then roll in shredded coconut.
Dissolve jello in boiling water; add crushed pineapple and chill till thick. Stir in sour cream and pour into mold. Chill until set.
Combine ingredients in a large skillet; cover. Cook over medium heat for 15 minutes or longer if needed.
Bring a pan of water to boil. Cook the tortellini until done. Add your can of alfredo sauce to paste. Serve with a salad.
Boil chicken and tear into small pieces. Mix together soups, tomatoes, water, Velveeta and English peas; heat until cheese melts. Crush Tostitos.
Steam broccoli, cauliflower and carrots until tender. Melt butter; add flour and salt. Stir until blended. Add milk; stir until thick. Lower heat and add cheese. Stir until melted. Place steamed vegetables in casserole dish and cover with cheese mixture.
Cook together hamburger, sausage, green pepper and seasonings. Drain. Add 1 pound Velveeta cheese; heat until melted. Put between 2 slices party rye bread. Can be fixed ahead and frozen; then heat in microwave or oven when needed.
Place beans, onion and garlic in food processor bowl fitted with steel blade or blender container; process until smooth, scraping bowl as necessary. Add broth, sherry and cumin; process until blended. Pour into medium saucepan. Cook, uncovered, for 10 minutes, stirring occasionally. Add sausage; cook for 10 minutes, stirring occasionally. Stir in parsley. Garnish with lemon and sour cream. Makes 2 servings each with 496 calories, 23 g fat and 56 mg cholesterol.
Melt margarine in microwave or on top of stove. Dip individual biscuits into melted butter on both sides and then into sugar-cinnamon mixture. Bake in oven according to package directions. Works best on insulated cookie sheet.
Place all ingredients in large pot and bring to boil. Stir and boil until ground beef is cooked thoroughly. Lower heat. Cover and simmer for 3 or 4 hours, stirring occasionally. Remove bay leaves before serving. Serve over spaghetti. Top with kidney beans, chopped onions and grated Cheddar cheese.
Saute bell pepper, celery and onion in olive oil until tender, but not brown. Stir in fresh tomato, bay leaf, thyme, cloves, Tabasco, salt and pepper. Simmer gently 5 to 10 minutes.
Into large oblong greased pan, dump ingredients in order listed. Chop up butter on top. Bake at 350° for 1 hour. Do not stir mixture.
Combine all in large dish and then add cooked noodles. Put in casserole dish (2 qt) and baked covered for 30 minutes at 350. Uncover dish, sprinkle with cheese, and bake 10 minutes longer.
Combine first 6 ingredients for marinade. Marinate chicken overnight (or all day). Cook chicken on grill, basting with marinade.
Pour coffee over marshmallows. Stir in the whipped cream. Spoon into sherbet glasses and refrigerate overnight.
Using 2 forks, roll bread strips in sweetened condensed milk, coating all sides, then roll in coconut. Place on well-greased baking sheet and bake at 375° for 8 to 10 minutes. Remove at once from baking sheet. Makes about 24.
In medium size bowl, mix all ingredients. Freeze for about 4 hours; stir hourly for first 3 hours.
Simmer meat in 4 cups of water for 1 hour. Bone meat and chop fine.
Boil pineapple and sugar. Slowly add package of jello. Beat evaporated milk and cream cheese until fluffy. Add to pineapple mixture. Pour into mold and chill.
In large saucepan, over medium-high heat, melt butter. Add carrots and onions. Cook until onions soften, about 5 minutes. Add broth, tarragon and pepper; bring to a boil. Reduce heat and simmer until carrots are tender, about 5 minutes.
Mix thoroughly; roll and chill. After chilled, roll in crushed pecans or walnuts.
Preheat oven and cookie sheet to 400°. Prick bottom and sides of pie shell with fork. Partially bake crust on cookie sheet for 8 to 10 minutes. Cool. In large skillet, brown ground beef and sausage. Drain well. Add green pepper, mushroom and onion. Cook 2 minutes. Stir in water, spaghetti sauce, basil and garlic powder and simmer 10 minutes. Sprinkle half of Parmesan over bottom of crust. Spread half of meat mixture over Parmesan cheese. Sprinkle 1 cup Mozzarella cheese over meat. Layer remaining meat and Parmesan cheese. Bake on cookie sheet 15 minutes. Sprinkle top with remaining Mozzarella cheese. Return to oven 5 minutes or until cheese melts.
Combine flour, oats and brown sugar. Cut in butter or margarine until mixture resembles coarse crumbs. Stir in nuts. Pat mixture into 13 x 9 x 2-inch baking pan. Bake in 400° oven for 15 minutes. Stir while still warm to crumble; cool.
Stir to dissolve yeast in lukewarm water. Mix together sugar, salt, dry milk, eggs, butter or shortening and 1 1/2 cups water. Stir in yeast mixture. Beat in 3 cups sifted flour. Beat well. Add 4 2/3 cups sifted flour and knead on lightly floured board. Place in greased bowl and grease up side. Cover and allow to double in bulk.
Put all ingredients together and bring to a boil. Best served with lamb, but also good with any other kind of meat.
Mix margarine, Crisco, sugar, baking powder and 5 eggs. Add flour and milk slowly. Add flavorings last. Bake in greased and floured tube pan at 325° or 350° for 1 1/2 hours.
Drain fruit well and place in casserole. Melt butter, sugar, cinnamon and curry powder and pour over fruit. Bake in a 325° oven for at least 30 minutes. Keep hot and serve from the chafing dish. I have used other fruit combinations.
Combine first 5 ingredients. Coat breasts with mixture. Roll in stuffing crumbs. Place in buttered baking dish and dot with butter. Cook at 350° for 1 hour.
Combine all ingredients; cook 3 minutes or until thick. Spread on while cake is warm. Ample icing for a 2 layer cake.
Cook bacon in Dutch oven until crisp. Remove bacon with slotted spoon, reserving drippings into Dutch oven. Set bacon aside. Add venison and onion to Dutch oven. Cook over medium heat until meat is brown, stirring to crumble. Drain off pan drippings; add bacon, water and next 6 ingredients and bring to boil. Cover; reduce heat and simmer for 1 hour, stirring occasionally. Add kidney beans. Cover and cook 30 minutes more. Serve with sour cream, green onions and cheese, if desired.
Boil macaroni with 1 teaspoon salt. Mix salad ingredients with the mayonnaise, salt, A.1. sauce and mustard. Mix well. Cover and serve warm or cold with cheesy crackers.
Cream butter or margarine and sugar. Add eggs, one at a time, and beat well. Add crushed bananas and nuts. Blend in well. Add flour, sifted with baking soda and salt. Bake in a loaf pan at 350° for 45 minutes. One loaf pan serves 4 to 6 people.
In a large bowl, toss first 6 ingredients. Toss lightly until well blended. Shape into bite-sized meatballs. Roll in flour. Preheat pan to 320° or medium-hot. Add oil. Add floured meatballs to oil and brown on all sides. Remove meatballs to paper towel as they brown. Add remaining ingredients and stir well to bring up bits of browned meat from bottom of pan. Bring to a boil. Add meatballs to sauce. Cover and simmer gently 10 to 15 minutes, stirring occasionally. Serve as hot appetizers with toothpicks. Makes 50.