HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix margarine, syrup, sugar and salt in large saucepan over low heat until melted. Bring to boil. Boil 5 minutes, stirring constantly. Add vanilla and soda; mix well and pour mixture over popcorn. Bake at 250° for 3/4 to 1 hour, stirring every fifteen minutes.
Soak gelatin in 2 tablespoons of water. Cook sugar and syrup until it reaches 280°. Do not stir while cooking. When it reaches 280° add gelatin and lemon juice. Remove from heat. Divide the mixture into 3 parts. Add food coloring and flavorings to each mixture. Pour into square pan so that the depth of the gumdrops will be about 1-inch. When firm, cut into squares or strips and roll in sugar.
Mix brown sugar, butter, corn syrup and salt in a 2-quart glass bowl and place in microwave on High until it boils. Stir occasionally. Boil mixture 2 minutes. Add 1/2 teaspoon baking soda. Spray a large grocery bag with Pam. Put the popcorn in the bag and pour the caramel mixture over corn. Fold down the top of the bag and shake well. Place bag in microwave and cook on High for 1 1/2 minutes. Remove bag and shake well. Place bag in microwave and cook another 1 1/2 minutes still on High setting. Take out and again, shake well. Place bag one more time in microwave; cook on High for only 1/2 minute. Place caramel corn on counter top or wax paper to cool.
Combine first 6 ingredients; bring to boil and season to taste. Pour while hot over salad of cabbage, carrots and onion. Chill thoroughly before serving.
Cook grits as labeled on box. Add half the grits in a deep casserole dish sprayed with Pam. Mix sour cream and jalapenos together. Add half of that on top of grits, then add half of each cheese. Repeat the same way again. Finish on top with the cheeses. Bake at 350° for about 30 minutes. Serves 10.
Brown ground beef; drain. In a large pot, add all ingredients. Simmer for 1 hour.
Saute vegetables in margarine. Add remaining ingredients, except pork and beans, bacon and pepper. Cook on low 5 minutes. In a large mixing bowl, place pork and beans. Add vegetable mixture and mix together well.
Cream shortening and sugar; add eggs and beat well. Stir in flour, soda and salt. Mix well. Add chips and nuts. Stir. Make out in balls and bake at 325° until lightly browned.
Peel and slice eggplants; flour first, then dip into egg batter, then dip them in bread crumbs. Heat oil; fry eggplants on both sides. Remove from pan and place them on absorbent paper toweling. (This is to remove the excess oil.)
Let cheese and sausage come to room temperature. Mix all ingredients. Form into balls and bake in 350° oven until sausage is done and slightly brown.
Sift flour, baking powder and salt together; cut in butter and Crisco until crumbly. Stir in milk.
Put raisins in a small pan and cover with water. Let boil slow for 20 minutes. Remove from heat and add butter and vanilla. Mix sugar and flour together; then add to other mixture, adding buttermilk last. Pour into unbaked pie crust. Bake at 400° for 40 minutes. Needs to cook slow so you may want to reduce heat to 350°.
In a quart casserole dish, mix all ingredients. Sprinkle cheese and cracker crumbs over mixture. Bake in 300° oven for 1 hour.
Grease pan. Take cooked chicken off bones and place in bottom of pan. Heat and pour over chicken the cream of chicken soup and chicken broth mixed together. Mix flour, milk, baking powder and melted margarine. Pour over mixture. Do not stir. Bake 45 minutes at 425°.
Preheat oven to 325°. Melt 8 candy bars and 1 stick oleo in double boiler until smooth; set aside. Cream sugar and 1 stick oleo; add eggs, one at a time, beating until smooth. Add flour, buttermilk and soda. Add Milky Way mixture, vanilla and chopped nuts. Bake in greased and floured Bundt pan for 40 minutes to 1 hour.
Sift flour, then measure. Add baking powder and salt. Sift 5 or 6 times. Cream the margarine and Crisco. Add sugar. Cream thoroughly. Add eggs, one at a time, beating after each. Add dry ingredients alternately with milk. Add flavoring and bake in a greased and floured pan for 1 hour and 25 minutes at 325°.
Beat egg yolks; add meat, liquid, butter, salt and pepper. Fold in well beaten egg whites. Bake in buttered pan for 1/2 hour in a moderate oven. Turn out on hot platter and serve plain or with mushrooms or tomato sauce.
Heat oil and add beef until red color disappears. Add vegetables. Cook 3 to 5 minutes while stirring.
Beat eggs. Add 1 cup sugar and melted Crisco. Add 1 cup milk. Mix flour, baking powder, salt and nutmeg. Combine dry and liquid ingredients, stirring, only until smooth. Roll dough to about 1/2-inch thickness on a floured board. Dough should be soft. Cut with floured doughnut cutter.
Cook spaghetti and drain. In large bowl, mix salad dressing and Salad Supreme. Add vegetables and spaghetti; mix well. Chill until ready to serve.
Beat together in medium size bowl the eggs, sugar and oil. Sift together and mix in the flour, salt, soda and cinnamon. Fold in diced apples and chopped nuts. Bake at 350° for 40 to 45 minutes in lightly greased and floured 9 x 13-inch pan. Can be topped with powdered sugar sprinkled lightly after baking.
Preheat oven to 350°. Mix all ingredients in large mixing bowl. Pour into unbaked pie shell. Bake for 25 minutes. Allow to cool 5 minutes. To serve, cut with a pointed knife.
Prepare cereal bread as directed, adding 1/2 cup raisins and 1/4 cup grated orange rind with the cereal and substituting 1/2 cup orange juice for 1/2 cup milk. Bake about 1 hour and 5 minutes.
Preheat oven to 375°. Unfold pastry; roll to 15 x 10-inch rectangle. Place in 15 x 10 x 1-inch jelly roll pan.
Cook noodles as directed on package. Drain. Mix noodles, tuna, sour cream, milk, salt and pepper in a 2-quart casserole. Mix bread crumbs, cheese and margarine; sprinkle over tuna mixture. Bake, uncovered, at 350° until hot and bubbly, 35 to 40 minutes.
Drop from spoon into muffin pan. Bake at 400° for 12 minutes.
Heat together chocolate and water in small saucepan over low heat until chocolate is melted. Stir in sugar until smooth. Bring to boiling; boil for 2 minutes, stirring constantly. Remove from heat. Stir in butter and vanilla until butter is melted. Serve warm or at room temperature. Sauce will thicken slightly on standing.
Cut chicken into small pieces. Coat well with flour, salt and pepper. Let stand in flour for 15 minutes. Remove chicken from flour and soak in mixture of egg and milk for 15 minutes. Roll in flour and deep fry in peanut oil; top with sauce, cashews and green onions.
Mix the first 6 ingredients. Mix the remaining ingredients together and pour over salad. Mix well. Serve and enjoy.
Boil sugar and 6 cups of water and cool. Add orange juice, lemonade, pineapple juice, water and bananas. Freeze. Take out frozen mixture 3-4 hours before serving to make it slushy. Add ginger ale before serving.
Thaw out lemonade. Mix all ingredients well. Pour into crust and refrigerate until well chilled.
Mix all ingredients, except chicken or meat. Marinate boneless chicken or meat for 1 hour or more. Broil, pan fry or charcoal. Serves 6.
Sprinkle one side of flank steak with salt and pepper, parsley, garlic and cheese. Roll steak up tightly, jelly roll fashion and secure with string. Brown on all sides in shortening in large skillet or Dutch oven.
Drain liquids from peaches and pineapple; add water to make 4 cups. Drain liquid from Mandarin oranges, discard. Dissolve Jell-O in 2 cups liquid, heated to boil. Add remaining 2 cups liquid and fruits. Pour into 3-quart Pyrex dish or individual molds. Garnish with orange slice and touch of mint or Cool Whip.
Beat eggs, sugar and salt until frothy. Gradually beat in milk, vanilla and nutmeg. Sprinkle more nutmeg on top.
Beat together the oil and sugar. Add the eggs and bananas. Beat well. Sift together the dry ingredients. Add to banana mixture with buttermilk and vanilla. Beat well. Stir in nuts. Pour in greased muffin tins. Bake at 350° for approximately 30 minutes. Makes 12 to 15 muffins.
Boil water and sugar for 5 minutes and cool. Add rest of ingredients and freeze. Eat when slightly frozen.
Cut meat into serving size pieces. Roll pieces in flour. Fry in vegetable oil in pan until brown. Season with salt and pepper. Put meat in small roaster. Add flour to drippings in frypan to make gravy. Add water if not right consistency. Pour gravy over the meat pieces in the roaster. Slice 1 large onion and place in roaster. Bake at 350° for 1 to 1 1/2 hours and then serve.
Dissolve the Jell-O with 1 cup boiling water. Add the strawberry juice, pineapple, strawberries and bananas. Pour half of the mixture in dish. Allow to gel. Spread sour cream. Pour remaining mixture and refrigerate.
Soak bay leaves, peppercorns and cloves in 1/3 cup of oil overnight. Rub cleaned fish with salt and black pepper and then the flavored oil. Bake in a hot pan or in the oven or grill on a charcoal fire. Then fry onion, tomatoes, tomato paste and red hot pepper in the rest of the oil. Add dried shrimp or anchovy. Place the cooked fish on a bed of plain, boiled rice and coat with the tomato, onion and pepper sauce. Decorate with French-fried onions, sliced green peppers, fried plaintain, sliced hard-boiled eggs, etc. Serves 4.
Mix the beans, brown sugar and catsup. Put the bacon across the top of the beans in a baking dish. Bake at 325° until done.
Cook beef, onion and green pepper until meat is browned and vegetables are tender. Drain corn, beans and tomatoes. Add liquids, chili powder and salt to meat and cook until liquid is reduced to about half. Add corn, beans and tomatoes. Simmer 10 minutes. Stir in cheese and serve.
In oblong baking dish, layer cookies. Slice bananas on top of cookies. Slice strawberries on top of bananas. Mix pudding as directed on box and pour over fruit. Repeat layers and sprinkle remaining (crush) cookies on top.
Combine 1/4 cup sugar and 1/2 teaspoon cinnamon. Set aside. In a bowl, stir together flour, 1/2 cup sugar, baking powder, nutmeg and salt. In another bowl, combine egg, milk and 1/3 cup melted butter. Add to flour mixture. Stir until moistened. Fill greased muffin pan (or line with baking cups) 2/3 full. Bake in 350° oven for 20 to 25 minutes. Immediately dip tops into 3 tablespoons melted butter, then dip or sprinkle tops in cinnamon-sugar mixture.
Split dinner rolls in half lengthwise. Butter bottom half. Layer shaved ham over bottom. Top with single layer of Swiss cheese, then single layer of American cheese. Replace top. Combine melted margarine and poppy seed. Pour over top. Cut individual rolls apart. Wrap in foil and refrigerate overnight. Next, morning, bake at 350° for 30 minutes.
Pour boiling water over jello in large bowl to dissolve well. Add softened sherbet and Cool Whip. Mix well with beater or in a mixer. Add crushed pineapple and oranges. Place in a 9 x 12-inch dish. Cool until set and serve. (Makes a large amount.)
To capture the true, sweet flavor of carrots, melt butter or margarine in a heavy skillet. Add carrots. Sprinkle with a little salt. Stir and cover. Cook over medium heat (only about 5 minutes). Stir a time or two and replace lid quickly. Serve at once. Test for doneness.
Spread all ingredients on tortillas one at a time. Roll and chill overnight. Slice crosswise in 1/2-inch slices.
Brown meat and onion together. Place in a 9 x 13 inch cake pan. Top with generous amount of potato rounds, sliced about 1/2 inch thick. Add 1 can of water to the 2 cans of mushroom soup and mix well; pour over potatoes. Salt generously and bake, covered, 1 hour at 375°.
Pound chicken until thin. Combine eggs, salt and pepper. Dip chicken in egg mixture and then in bread crumbs. Brown quickly in oil. Drain chicken and put in casserole pan. While chicken is cooking, stir tomato sauce, basil and garlic. Heat to boiling. Simmer 10 minutes. Add margarine. Pour over chicken. Sprinkle Parmesan cheese on top. Cover. Cook 1/2 hour at 350°. Uncover and put Mozzarella cheese on top; bake until cheese melts (approximately 5 minutes). Serve with side of spaghetti.
Mix first ten ingredients together for meatballs. Shape into balls, roll in flour and fry in skillet until brown on both sides. Remove and place in baking dish.
Drain tomatoes. Save juice. Add water to make 2 cups. Heat 1 cup to boiling. Stir in Jell-O. Add the other cup when cool. Mix tomatoes and cottage cheese. Add to gelatin mixture.
Remove crusts from bread and spread with margarine. Place in a greased 13 x 9 x 2-inch baking dish and set aside. Cook sausage until browned, stirring to crumble. Drain well. Spoon over bread slices. Sprinkle with cheese. Combine eggs, half and half and salt; mix well and pour over cheese. Cover casserole and chill overnight. Remove from refrigerator 15 minutes before baking. Bake uncovered at 350° for 45 minutes or until set.
In a mixing bowl, mix first 4 ingredients, then add rest. Grease and flour 2 bread loaf pans. Bake at 350° for one hour.
Boil potatoes until tender. Drain and mash. Add cream cheese, salt and pepper, mixing well. Put in greased two-quart casserole. Top with pats of butter. Cover. Potatoes may be stored in refrigerator for several days.
Mix well. Roll about the size of a quarter. Put on cookie sheet and bake in a 250° to 275° oven. These may be made ahead of time. Roll out, put on cookie sheet and freeze. When frozen, put in a Ziploc bag and return to freezer. Take out as needed and cook by directions.
Combine cornstarch and sugar; stir in milk. Cook in microwave on High for 7 minutes. Beat half of the hot mixture into the eggs. Blend egg mixture into remaining hot mixture. Microwave 2 1/2 minutes or until thickened. Stir in butter and vanilla. Can use in banana or pineapple pudding recipe.
Preheat oven to 350°. Line a 9-inch spring-mold pan with any graham cracker crust recipe off box. Beat above ingredients with mixer in order listed. Bake in spring-mold pan for 45 minutes. After 45 minutes, turn oven off and leave in for 2 hours. Do not open oven door throughout this process.
Cream butter and sugar. Add vanilla, eggs, Nestle cream and rum. Throw off excess water from cream after chilling. Take 1/3 of mixture, mix with peaches or fruit cocktail. Dice cake; place 1/2 layer on bottom of dish. Pour fruit on top of cake. Add rest of cake on top. Pour rest of cream on top of cake. Garnish with cherries or crushed nuts. Place in refrigerator to chill and serve.
Beat eggs until fluffy. Add sugar and oil, mix together. Add remaining dry ingredients. Add zucchini; mix. Pour into 2 greased bread pans. Bake at 350° for 1 hour or until done.
Mix Cool Whip and pudding together. Drain pineapple, then add it. Add nuts and marshmallows.
Bring water to boil; add grits. Slow boil for 10 minutes. Add butter. Beat eggs; stir in slowly. Add Mexican Velveeta; mix and mix. Pour into shallow baking pan. Bake at 300° for 1 hour or until brown on top.
Mix all ingredients and pour into chocolate pie shell. Cover with cherry pie filling or sweetened berries. Refrigerate. It's easy!
Cream sugar and shortening together. Add eggs and beat well. Add bananas, crushed pineapple and nuts, then mix well. Sift flour, soda and salt; mix with egg-fat mixture. Bake for 1 hour at 350°. Makes 1 large or 2 small loaves.
Heat soup; add cream cheese. Continue heating until melted. Remove from heat. Dissolve gelatin in 1/4 cup cold water and combine the gelatin mixture with tomato soup mixture. Add remaining ingredients. Pour into lightly greased ring mold. Chill overnight. Unmold and serve with Ritz crackers.
Combine sour cream and taco seasoning. Starting with beans, layer ingredients in order listed. Serve with nacho cheese or corn chips.
Mix the first 4 ingredients well. Boil until a bit dropped in cold water forms a firm ball. Dissolve the baking soda in hot water and butter. Pour over the popped corn (already popped and which the unpopped kernels have been removed). Stir well; form into balls.
Place meat in center of 3-foot length of aluminum foil. Sprinkle meat with soup mix. Cover with vegetables. Dot with butter; sprinkle with salt. Fold foil and seal securely to hold in juices. Place on baking sheet. Bake in a 450° oven for 1 to 1 1/2 hours. Serves 4.
Layer split Twinkies in bottom of 9 x 13-inch pan. Slice bananas and layer over Twinkies. Mix milk with pudding; spread over bananas. Spread pineapple over pudding. Top with Cool Whip and cherries. Refrigerate for at least 2 hours.
Wash, drain and cut up beans. Pack beans, lengthwise, into jars, leaving 1/2-inch headspace. To each pint, add 1/4 teaspoon cayenne pepper, 1 clove garlic and 1 head dill. Combine remaining ingredients; bring to a boil. Pour boiling hot water over beans, leaving 1/2-inch headspace. Adjust lids. Process 10 minutes in boiling water bath. Yields about 4 pints.
Brown ground beef and onion. Bake Tater Tots in 400° oven for 15 minutes. Grease casserole dish and add Tater Tots, ground beef and mushroom soup; mix well. Top with cheese. Cover with foil. Bake for 30 to 45 minutes until bubbly. Quick dinner and easy.
Combine all ingredients in large bowl and refrigerate at least 24 hours before using. Keeps well in refrigerator for at least two weeks.
*Cook pecans with very small amount of margarine in a 350 oven for 10 to 15 minutes. Watch closely so they won't get too done.
Bake yellow cake mix as directed on box in a 9x13 pan. Let cool then crumble half cake in a punch bowl. Prepare pudding according to box. Layer on top of cake with half of the cherry pie filling, half of the pudding, half of the pineapple, half of the bananas, and half of the cool whip. Repeat layers starting with the cake. Garnish with chopped pecans, coconut and cherries.
In a small frying pan, toast nuts over medium heat, shaking pan often, until nuts are golden (3-5 minutes). Set aside.
Cover and fry potatoes in small amount of Wesson oil until tender. Just before they start to brown, add the diced onion. Cover and leave covered for about 5 minutes. Then uncover; turn heat up to lightly brown potatoes and onion.
Mix together; press 1/2 in 9-inch pie plate. Save remaining for top.
Heat oven to 350°. (If using a glass pan, heat to 325°.) Grease a 9 x 13-inch baking pan. In a large bowl with spoon or wire whisk, stir together butter, sugar and vanilla. Add eggs. Stir until well blended. Stir in flour, cocoa, baking powder and salt and blend well. Reserve 2 cups batter. Spread remaining batter in prepared pan. Arrange peppermint patties in single layer over batter, about 1/2-inch apart. Spread reserved 2 cups of batter over patties. Bake 50 to 55 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack. Cut into squares. Makes about 36 brownies.
Combine all ingredients except crab. Chill thoroughly. Serve with crab. Makes 1 2/3 cups.
Mix apples, sugar and eggs together. Add oil, nuts, flour, baking powder, cinnamon and salt. Mix until well blended, then add butterscotch chips. Bake in 13 x 9-inch pan for 1 hour at 350°.
Lay brisket in roasting pan. Mix soup and water together. Pour half over meat. Add potatoes and carrots in pan with roast. Pour the rest of the soup over veggies. Cover tightly with foil. Bake in slow oven at 250° to 275° for 6 to 8 hours.
Cream together the peanut butter and butter. Add the powdered sugar. (May add a few drops of water if needed.) Roll into round balls and place on cookie sheet. Yields 50 to 60.
Sift flour, baking powder, salt and cinnamon. Blend in sugar and wheat germ. Combine egg, oil and pineapple and add to flour mixture. Stir only until moistened. Fill greased muffin tins 2/3 full. Bake at 400° approximately 20 minutes.
Cream the Crisco. Add sugar; continue creaming. Add eggs, one at a time, beating well after each egg. Add vanilla, then the sifted dry ingredients alternately with the milk. Bake for 1 hour and 20 minutes in a large angel food pan at 325°.
Arrange in layers in clear salad bowl. Start with spinach. Sprinkle with salt, pepper and 1 teaspoon of sugar. Add layers of bacon and eggs. Then add lettuce. Sprinkle again with salt, pepper and 1 teaspoon of sugar.
Mix all together except beef gravy and form into 20 patties. Line pan with foil. Put patties on foil and cover with foil. Bake for 1 hour at 350°. When done, drain off grease and pour beef gravy over patties. Leave in oven, uncovered, long enough to warm.
Add sugar and butter; add eggs, then flour and lemon. Pour on a greased pan; mark off 20 servings. Put pie filling in center of each section. Bake at 350° for 45 minutes in a 15 1/2 x 10 1/2-inch cookie sheet.
In 2-quart saucepan (medium-high heat), heat broth, olives, tofu and green onions. Blend cornstarch with water until smooth; stir into broth gradually. Heat to boiling, stirring constantly, until slightly thickened. Remove from heat. Slowly pour beaten egg into soup while stirring gently in one direction. Stir in remaining ingredients before serving. Serves 4.
Melt butter in saucepan. Add crushed pretzels and 1 tablespoon of sugar. Spread in glass baking dish. Bake for 10 minutes at 250°. Let cool.
Cook macaroni according to package directions and drain well. Brown meat, onion and pepper. Add cooked and drained macaroni, seasonings, tomatoes and tomato soup. Pour into greased 2-quart casserole. Mix crumbs with melted margarine and sprinkle over top. Grate cheese over top of casserole. Bake at 350° for 30 minutes.
Put 1 teaspoon salt in bottom of quart jar. Fill with cut cabbage. On top of cabbage, put 1 teaspoon salt, 1 teaspoon sugar and 1 teaspoon vinegar. Fill jar until cabbage is covered. Seal tight. Let stand for a few weeks. Jar may leak a bit the first week or so.
Cream shortening. Gradually add sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating after each addition. Combine flour, baking soda and salt. Add to creamed mixture alternating with buttermilk. Mix well. Add extract and mix thoroughly. Roll dough to 1/4-inch thickness on a floured surface. Cut with a 2 1/2-inch round cookie cutter. Place on greased cookie sheets. Bake at 350° for 15 minutes or until edges begin to brown. Sprinkle with sugar if desired. Cool. Yields 4 dozen.
Add few drops of food coloring, if desired, to make any color you want. Pour over an ice ring. Serves 50.
In large bowl, mix juices; drop in sherbet by spoonfuls. Add beverage and mix a little, then serve.
Melt red hots in 2 cups water. Add dry Jell-O and applesauce. Chill until set.
Mix all ingredients in greased casserole. Bake at 350° for about 1 hour.
Mix together first 4 ingredients until crumbly and put in bottom of 13 x 9 x 2-inch pan. Mix together remaining ingredients. Pour this mixture over first mixture. Bake at 350° for 40 minutes.
Tear one loaf thawed bread into irregular pieces and place in buttered 9 x 13-inch pan. Sprinkle the mixture of brown sugar, pudding, butter and cinnamon over the bread pieces. Tear up the second loaf of thawed bread and layer on top. Cover with a wet towel and let rise about four hours. Bake at 350 for 30 minutes. Turn upside down immediately. Nuts and raisins may be added with the brown sugar layer.
Cream margarine and sugar. Add eggs and beat. Add sour cream and vanilla; mix well. Add rest of batter ingredients and mix until very smooth. Pour half of the batter in greased tube pan. Sprinkle half of the filling mixture on top of batter. Pour rest of batter over filling mixture and top with rest of filling. Bake at 350° for 50 to 60 minutes.
Combine 1 cup mashed strawberries with 1 cup water in a saucepan. Boil for 5 minutes. Add 1 cup sugar and the cornstarch which has been dissolved in the 1/3 cup water. Boil until mixture turns clear, approximately 5 minutes, stirring constantly. At this time, 4 drops of red food coloring may be added, if desired. Cool glaze. Add remaining berries to glaze and toss gently to coat. Arrange in pie shell and refrigerate. Garnish with whipped cream before serving.
Cook grits according to directions on the box. Add the cheese, margarine, seasoned salt and Tabasco. Stir until cheese and margarine are melted. Add 3 beaten eggs. Bake 1 hour at 350°. Serves 8.