HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine brown sugar, butter, syrup and salt in saucepan. Boil 5 minutes. Remove from heat. Add soda, stirring well. Spread evenly over popped corn. Spread coated corn in large greased pan and bake at 250° for 15 minutes, stirring occasionally. Empty up while still warm. Break apart and store in airtight container.
Mix all ingredients except pecans. Refrigerate 1 hour. Roll in ball. Roll in crushed pecans.
Combine sugar, margarine and Carnation evaporated milk in heavy 2 1/2 to 3-quart saucepan. Bring to a boil, stirring constantly. Continue boiling for 5 minutes over medium heat, or until candy thermometer reaches 234°, stirring constantly to prevent scorching. Remove from heat. Stir in chocolate chips until well melted. Add Kraft Marshmallow Creme, nuts and vanilla; beat until well blended. Pour into greased 13 x 9-inch pan. Cool and cut. Makes 3 pounds.
Mix first four ingredients. It will become a thin batter. Melt 1 stick of butter in a 9 x 14 pan. Pour batter over melted butter. Don't mix - just pour. Choose your fruit. If fresh, add enough sugar to your taste and cook 15 minutes slowly. Pour fruit (and juice) on top of butter and batter. If canned fruit, pour entire can (fruit & juice) on top of the butter and batter. Do not stir or mix. Bake at 350 degrees for 20 - 30 minutes (until brown). Delicious and so easy and quick.
Combine meat and flour in plastic bag; toss to coat evenly. In 6-quart pot, brown meat in oil. Salt and pepper to taste, if desired. Add remaining ingredients, except mustard. Bring to boil; reduce heat. Cover and simmer 1 hour or until beef is tender. Blend in mustard. Garnish with chopped parsley and serve with warm crusty French bread. Makes 6 to 8 servings.
Heat sugar, butter and milk until boiling; boil one minute. Take off the heat and add the salt and vanilla. Stir and add the oats, peanut butter and cocoa. Stir and drop onto wax paper and wait until stiff.
Spray 9x13 pan with cooking oil. Distribute croutons evenly over bottom of pan. Mix eggs, milk, cheese and choice of meat and Rotel tomatoes together. Blend well with fork and pour into pan. Cover with cheese. Cover and refrigerate overnight. Preheat oven in the morning to 350°. Bake 30-45 minutes or until knife inserted in center of egg casserole comes out clean. Let set 10 minutes and serve with your favorite salsa.
Heat oven to 425°. In mixing bowl, combine pumpkin, sweetened condensed milk, eggs, 3/4 teaspoon cinnamon, ginger, nutmeg and salt. Mix well. Turn into pie crust. Bake about 15 minutes. Remove pie. Reduce oven to 350°.
Mix well. Shape into a ball and roll in 1 cup pecans. May have to chill before shaping into a ball. Keep refrigerated.
In a large saucepan, combine honey peanut butter, and powdered milk. Cool and stir over low heat until blended. Remove from heat and stir in cereal. Press into an 8 inch square baking dish that has been coated with non stick spray. Let stand until set. Cut into bars. Yield about 1 dozen.
Combine Cool Whip, condensed milk and sweet milk; mix together for 5 minutes. Add pudding. Use large bowl and layer with wafers, then layer walnuts, layer of milk and pudding mixture. Repeat vanilla wafers, walnuts, pudding and milk. Mixture will all be used, then top with Cool Whip. Chill about 2 hours before serving.
Day before, cook chicken breasts, cool and cut into bite-size cubes. Toss in French dressing and marinate overnight. Add celery and mayonnaise to taste to make a chicken salad. If desired, add nuts. Spread salad in baking dish and spread cheese on top. Bake at 350° for 1/2 hour or until hot. Put can of French fried onions on top and bake another 5 minutes.
Cook chicken in water to cover until almost done. Add all remaining ingredients; cook until soup starts to thicken and chicken is cooked, stirring occasionally.
Peel and slice potatoes (like French fries). Melt margarine in iron skillet. Add potatoes, sugar and water. Cover and cook until potatoes are soft. Remove lid and cook until syrup is thick.
Melt and cool chocolate. Cream together butter and powdered sugar. Stir in mashed bananas. Add cooled chocolate, vanilla and milk. Mix well. Add more milk, a few drops at a time, if frosting is too thick.
Combine all ingredients except butter and mix well. Shape meat into balls. Melt butter in large frying pan. Brown slowly in butter over low heat. Place meatballs in hot cooked sauce. Cover and cook an additional 30 minutes. Serve over spaghetti.
Preheat oven to 400°. Brown ground beef in skillet. Drain excess grease; add onion, pepper and corn. Cook for 5 minutes. Stir in taco sauce and season with chili powder, garlic salt and cumin. Stir until blended. Cook until heated thoroughly. Spread a thin layer of beans onto each of the 10 tortillas. Spoon the beef mixture down the center and top with shredded cheese. Fold sides in and roll up. Place seam side down on a lightly greased pan. Brush tops with melted butter. Bake for 15 to 20 minutes, until golden brown. Serve with shredded lettuce, diced tomatoes and a dollop of sour cream.
Wash pork chops. Add salt and pepper. Dip in flour. Let brown on both sides in hot grease (1 minute). Arrange in roaster. Add to each chop 1 tablespoon uncooked rice, 1 slice of onion, 1 slice of peeled tomato and 1 ring of bell pepper. Put one small piece of butter in the pepper ring. Sprinkle with salt and pepper. Carefully add hot water to cover rice. Cover and cook one hour.
In 5 quart Dutch oven, combine all ingredients. Bring to a boil over high heat. Reduce heat to low; simmer 20 minutes. Remove spices and discard. Serve hot.
Cream sugar and butter. Add the beaten egg yolks, crushed pineapple and nuts. Beat the 2 egg whites until stiff; fold into the other mixture. Spread between butter wafers, using 4 wafers and leaving top one dry. Frost ball with whipped cream. (One box of cookies makes 12 snowballs.) The half pint of whipped cream will not quite cover the 12 balls. Let stand 4 hours in the refrigerator.
Melt butter in pan. Saute onions, peppers, garlic, mushrooms and celery. Stir in remaining ingredients. Simmer for 35 to 45 minutes. Add chicken after 20 minutes. Serve over rice.
Mix well. Bake at 350° for 45 to 50 minutes in a tube pan.
In a saucepan over low heat, melt together the chocolate, butter or margarine and water. Meanwhile, in a large bowl, measure and mix together flour, sugar, salt and baking soda. To this mixture, add eggs, vanilla and melted chocolate and butter mixture. Beat until blended. Fold in sour cream. Pour in greased pan. Bake at 350° for 40 to 45 minutes or until done in center.
Mix and spread on tortilla shells. Roll and cut into bite size pieces. Serve with salsa.
Mix the first 6 ingredients and cloves, if used, in a saucepan. Bring to boil for 3 minutes. Cool. Then add a mixture of soda, salt and water. Sift together flour and baking powder and blend into cake. Grease or use Pam and spray the little size pans, 3 of them, or you can use big loaf pan, also. Bake at 325° for 45 minutes or until done.
Brown meat. Season to taste. Sprinkle noodles over meat. Add in order the onions, green pepper, celery and tomatoes. Cook for 25 to 30 minutes (simmer). Place in a 13 x 9-inch ovenware dish. Sprinkle cheese and olives on top. Bake at 350° for 15 to 20 minutes. Makes 12 servings.
Preheat oven to 325°. Beat egg, sugar and flour until light and fluffy. Stir in remaining ingredients with egg mixture. Bake in greased oblong dish 30 to 35 minutes. Great served hot with vanilla ice cream.
Mix cracker crumbs with melted butter. Reserve 1 cup for topping. Line bottom of long Pyrex dish with crumbs. Mix rest of ingredients and spread out on top of crumbs. Top with reserved crumbs. Bake at 350° for 30 minutes.
Season chicken. Brown rice and onion in 1 tablespoon butter. Spread rice in bottom of greased 13 x 9 x 2-inch dish.
Combine first 7 ingredients; stir well. Spoon into serving bowl; cover and chill several hours or overnight. Sprinkle with parsley just before serving. Serve with Melba rounds. Yields 2 cups (about 38 calories per tablespoon).
Trim fat from meat and cut into small pieces. Put in pot with 8 cups cold water. Bring to a boil and stir in barley. Simmer, partially covered, for 1 1/2 hours or until meat and barley are tender, adding more water if needed. Remove meat from bones. Cool soup and skim off fat. Melt butter in skillet. Add vegetables. Cook over low heat, stirring often, for 10 minutes or until vegetables are tender. Add meat and vegetables to soup. Cook another 10 minutes and serve hot.
Lay rolls out flat on cookie sheet. Seal seams and bake per directions. Cool. Mix cream cheese, mayo, dressing mix and onions. Spread this mixture over top of rolls. Then top with chopped veggies (press in slightly). Sprinkle with grated Cheddar cheese. Refrigerate 2 hours or overnight. Cut in squares.
Brown pork chops in a Dutch oven or casserole. Add to the pork chops the Kitchen Bouquet and water. Top chops with rice, then onions, then tomatoes. Sprinkle parsley on top. Cover and bake at 350° for 1 hour. Salt may be added after rice, if desired.
Rinse eggplant. Peel and slice almost all the way through (accordion style). Place eggplant in a 2-quart saucepan. Place onion and bell pepper slices between eggplant slices. Combine celery, tomatoes, salt, peppers, oil and vinegar; pour over eggplant. Cook, covered, over medium heat until eggplant is tender (about 20 minutes). Place in serving dish; sprinkle with cheese. Makes 6 to 8 servings.
Cut raw bacon in half; wrap around pineapple and water chestnuts. Pierce with a toothpick. Microwave on High for 7 minutes.
Combine in heavy saucepan over low heat. Cook slow for 10 minutes. Cool and store in freezer container.
This will make a crumbly mixture. Place on top of sweet potato mixture and bake at 350° for 30 minutes.
Melt in double boiler the marshmallows in the milk; cool and add Hershey bars, breaking them into pieces. Stir until melted. Cool. Add 1 cup of whipped cream and pour into unbaked pie crust. Refrigerate.
In top of double boiler, combine rice, boiling water and salt. Cook over medium heat about 40 minutes or until rice is tender. Do not drain. Stir in condensed milk and butter. Cook, stirring frequently, until slightly thickened, about 20 minutes. Remove from heat; add raisins (which have been plumped up in hot water and then drained before adding). Add vanilla. Serve warm or cold. Serves 6 to 8.
Toast almonds and sesame seed in oven at 350° for 15 minutes. Stir twice. Mix together oil, vinegar, sugar, pepper and chicken flavor seasoning packet from soup. Put on cabbage. Add other ingredients just before serving.
Mix together flour, cinnamon, baking soda and salt. Set aside. Combine all other ingredients. Mix well. Pour into greased and floured cake pan (round or oblong). Bake at 350° for 40 to 45 minutes or until done. May also be baked in greased and floured bread tins, or as cupcakes.
Boil sugar, sour cream and oleo 7 minutes. Stir in chocolate until melted. Add remaining ingredients. Pour into a 9-inch square buttered dish or pan and cool.
Cream the butter and sugar. Blend in bananas, eggs, vanilla extract, flour, baking soda and salt. Add the banana mixture, alternating with buttermilk and mix thoroughly after each addition. Add nuts. Mix. Pour into greased and floured loaf pans. Bake at 325° for about 1 1/4 hours. Makes 2 loaves.
Drain juice from pineapple and cherries. Be sure you have two cups. Add sugar and flour to juice. Boil until thick. Add dry jello to hot mixture. Add fruit and nuts (and red food color, if needed). Chill. Then add bananas. Pour in baked pie crust and chill until firm. Serve with whipped cream or topping.
Brown hamburger and onion in skillet. Drain off grease. Add soup, green beans and salt and pepper to taste. Simmer 10 minutes. Now put into casserole and cover with mashed potatoes. Sprinkle with Cheddar cheese. Bake 50 minutes at 375°.
Start layering with lettuce, following with remaining ingredients in the order given. Top with the Hidden Valley dressing. May be fixed the night before and put in icebox.
Peel green from watermelon rinds; soak in 4 quarts of water and salt for 24 hours. Drain. Cover melon slices with boiling water and boil 1 1/2 hours. Drain and put melon into ice water until thoroughly chilled. Drain.
Heat oven to 350°. In medium bowl, combine half and half, eggs, mustard and pepper; set aside. Layer ham, cheese, broccoli and onion in crust. Pour egg mixture over the other ingredients in crust. Bake at 350° for 40 to 50 minutes or until knife comes out clean when inserted in center. Cool for 5 to 7 minutes and serve.
Core apples and slit skin around the middle of each. Place apples in small dishes. Place butter in a 1-cup glass measure and cook for 30 seconds at 1/2 power. Stir in sugar, cinnamon and raisins. Cover each dish with plastic wrap and cook on High power 4 to 5 minutes.
Melt chocolate in top of double boiler. Put oil, melted chocolate and sugar in bowl and beat it together. Add egg 1 at a time and beat well. Add vanilla. Put flour, baking powder and salt in. Beat it good (may be stiff, okay). Cover it over and put in refrigerator for another day.
Cream butter and sugar; add beaten egg. Stir baking into heated applesauce and add alternately with with dry ingredients. Add vanilla last. Bake in greased muffin tins until light brown. Bake at 350 degrees 15 to 20 minutes.
In covered jar, combine lemon peel, sugar and boiling water; cover and shake until sugar dissolves. Add lemon juice, store tightly covered in refrigerator until ready to use. Makes 2 2/3 cups syrup base, enough for 8 to 10 servings.
Mix ground beef, eggs, dry onion soup mix and green pepper. Blend thoroughly and add 1/2 can Hunt's spaghetti sauce and 1 cup plain bread crumbs. Mix well and if more bread crumbs are needed, add more to desired consistency. Form meat mixture into loaf shape. Spray glass baking dish with Pam and place loaf in dish. Mix remaining Hunt's sauce and 1/2 cup ketchup in bowl. Spread over meat loaf before baking. Cover and bake at 350° for 1 hour and 15 minutes. Remove from oven and cool for 10 minutes. Slice and serve!
Dissolve yeast in warm water. Add sugar, salt and half the flour. Beat 2 minutes. Add egg, shortening, vanilla and remainder of flour. Drop by spoonfuls over bottom of greased pan. Cover and let rise until doubled in bulk. Bake in 375° oven until golden brown. Remove from oven. Mix together remaining ingredients of powdered sugar, cream, coconut and pecans. Spread topping on top of hot cake immediately.
Cook cauliflower for 10 minutes, or until tender. Heat butter and stir in bread crumbs. Remove from heat. Place cauliflower in small baking dish. Pour buttered bread crumbs over and sprinkle with cheese. Heat in broiler for 1 minute.
Melt margarine. Cool slightly. Beat eggs on medium speed. Add sugar and beat until light. Add margarine and beat. Add vanilla. Sift dry ingredients together. Add these to batter. Beat on low speed. Fold in pecans. Pour into greased and floured 9 x 13-inch pan. Bake at 325° for 25 minutes or until done. Cover marshmallows and return to oven for 1 minute.
Brown onion in butter. Add remaining ingredients (except cheese) and heat in large skillet on stove. Place layer of tortillas, sauce and cheese in a 9 x 13-inch casserole dish. Repeat. Bake at 350° for 30 minutes uncovered.
Stir and keep at room temperature for 24 hours. Refrigerate until next feeding.
Cook broccoli according to package. Drain. Add soup, milk, wine, butter and pepper. Heat through.
In a skillet, brown ground beef and onion; drain. Stir in tomatoes, beans, rice, water, green pepper, chili powder, salt and garlic powder. Reduce heat; simmer, covered, for 20 minutes. Top with cheese. Sprinkle with corn chips.
Mix cottage cheese and cream cheese in a bowl. Stir in bacon, horseradish, scallions, parsley and pimento. Chill for 1 hour. Serve with vegetables or crackers. Yield: 2 cups.
Mix sour cream, cream cheese and 1 package taco seasoning. Spread into dish with sides. Warm refried beans and spread next. Brown ground beef and drain grease. Spread on top of refried beans. Layer tomatoes, lettuce and cheese. Can put lettuce and tomatoes to side and let it be added later. Serve with bag of tortilla chips for dipping.
Cook raisins and dates together in apple juice. Beat egg; add milk. Melt oleo in cooked raisin and date mixture. Add other ingredients. Drop by spoonful on cookie sheet. Bake at 350°. Store in refrigerator or freezer.
Use 1 1/2 or 2-quart buttered casserole. Layer half the beans, water chestnuts, mushrooms and onion. Cover with half the soups and cheese. Repeat layers, topping with cheese. Bake at 350° for 30 minutes. Makes 6 to 8 servings.
Heat oven to 350°. Grease an 8-inch square pan. Melt butter and chocolate in saucepan over low heat. Remove and stir in remaining ingredients. Beat well. Bake 30 minutes. Cool and cut into squares. Can be iced with chocolate bars.
Combine salad dressing, soup mix and preserves. Pour over chicken in a large, shallow baking dish. Bake at 350° for 1 1/2 hours. Baste once or twice with pan drippings. Serve hot with plain rice and sweet and sour sauce. Serves 6 to 8.
Mix cake mix according to directions and bake. Hold 1 cup batter; mix with remaining ingredients. Cook until thick and pour over cake.
Mix ingredients together and cook over medium heat until it forms a ball. Pour out and knead it well. Keep it in covered container or plastic bag. To color, use food coloring before cooking.
Mix all ingredients together and pour into unbaked pie shell. Bake at 350° for 45 minutes to 1 hour or until firm.
Mix potatoes, ham and onion flakes and roll into balls. Roll balls in butter and then in corn flakes. Bake at 400° for 20 minutes. Serve with cheese sauce.
Prepare cake mix as directed on box. Bake in layers or sheet cake. In saucepan, add pineapple, cornstarch and sugar. Cook until thickens. Add lemon juice, margarine and vanilla. Allow filling to cool. Add pint of sour cream. After cake is cool, spread filling between layers and on top of cake. Use all the filling. Refrigerate after one day.
Mix all ingredients together and refrigerate 24 to 48 hours before serving. May be used with your favorite snack crackers or chips.
Cook broccoli and drain well. Set aside and let cool. Mix all other ingredients and add broccoli. Bake at 375° for 25 minutes in a 9 x 13-inch greased pan. Turn oven off and leave in for 5 more minutes.
Combine all ingredients, mixing until fairly smooth. Cook the same as regular pancakes. Serve with Honey-Butter.
Arrange 6 slices of bread (crusts trimmed) in greased 9 x 13-inch baking dish. Cover with 6 slices cheese and 6 more slices of bread. Combine eggs, milk, salt and pepper. Pour over sandwiches. Let stand 1 hour or more. Bake 45 minutes in 325° oven until brown and puffy.
Place apples and water in a 10 x 6-inch baking pan. Sift flour, sugar, cinnamon and salt into a bowl. Cut in butter until the mixture resembles coarse crumbs. Sprinkle over the apples. Bake at 350° for 40 minutes or until the apples are tender.
Chop artichokes. Mix all ingredients together. Bake in casserole for 30 to 40 minutes at 350°, until bubbly and hot. Serve with bread sticks, crackers, etc.
Place butter in 9-inch round microproof baking dish (I use glass pie plate). Cook on High 1 minute or until melted. Stir in crumbs and sugar. Pat mixture firmly and evenly in bottom of dish. Cook on High 2 minutes. Cool partially. Mix coconut, milk and nuts. Spoon carefully over graham cracker crust. Cook on High 4 minutes, rotating dish 1/2 turn once during cooking. Sprinkle with chocolate bits. Cook on High 1 minute. Spread melted chocolate evenly over coconut mixture. (The chips will look solid but will really be melted.) Cool and cut into 16 to 20 squares. These taste like Almond Joys.
Add salt to meat; then fry meat. Pour off excess grease. Lightly coat meat with flour to absorb all grease. Add chili powder and mix. Add tomatoes, onion and kidney beans. Add water and salsa or picante to chili. Simmer for hours until done. Stir periodically. No grease on chili!
Preheat oven to 400°. Place pear halves, cut side up, in a 13 x 9-inch pan. Sprinkle with lemon juice, then with brown sugar. Pour 3 tablespoons of melted butter or margarine evenly over pear halves. Cover and bake 20 minutes or until just tender.
Combine eggs, sugar and oil; beat well. Combine dry ingredients. Add to sugar mixture and beat well. Stir in carrots, nuts, pineapple and vanilla. Pour into greased and floured 10-inch tube pan. Bake at 350° for 1 hour and 15 minutes.
Generously grease jelly roll pan, approximately 10 x 15-inch. Line the pan with a single layer of soda crackers. (Fill pan completely. If necessary, break crackers in half for edges.) Gently boil butter and brown sugar 3 minutes. Pour over crackers. Bake for	5 minutes in 350° oven. Cool slightly. Spread chocolate chips over the top. Sprinkle with slivered almonds. Cut while warm. Keep refrigerated.
Cream peanut butter, butter and sugars. Add egg and vanilla; beat well. Blend in dry ingredients. Shape dough into small balls and roll in sugar. Place on ungreased cookie sheet. Bake at 375° for 8 minutes. Remove from oven and place Kisses on top of each cookie. Press down so cookie cracks. Return to oven 2 to 5 minutes until golden brown.
Sprinkle wheat germ in baking dish; set aside. Mix margarine into hot spaghetti with 1/2 of the Parmesan cheese and 1/8 teaspoon salt. Mix well. Form spaghetti mixture into a crust. Use paper towel; squeeze excess liquid from spinach. Spread spinach over pasta crust. Drain cottage cheese.
Grease a 15 1/2 x 10 1/2-inch jelly roll pan. Preheat oven to 350°. In medium bowl with fork, mix baking powder, 1 1/2 cups flour and 2/3 cup packed brown sugar. With pastry blender or 2 knives used scissor-fashion, cut butter or margarine into flour mixture until mixture resembles very fine crumbs. Pat mixture firmly and evenly into prepared pan. Bake 15 minutes. In a large bowl with mixer at medium speed, beat eggs until foamy. Beat in corn syrup, vanilla, 1/2 cup packed brown sugar and 1/2 cup flour until well blended. Pour egg mixture over partially baked layer; sprinkle with pecans. Bake 55 minutes longer or until set. Cool in pan. Cut into bars. Store in refrigerator. Makes 35 bars.
Use 9 x 13-inch baking dish or pan. Saute onions in stick of butter. Combine all ingredients. Top with seasoned bread crumbs, pimento, parsley or crumbled bacon. Cover and bake 1 hour. Uncover and bake 30 minutes. Freezes well.
Wash and slice cucumbers thin; pack in jar. Make liquid of the remaining ingredients; pour over cucumbers cold and seal.
Cream sugar and butter. Add eggs. Add applesauce mixed with soda. Sift flour and measure 4 cups. Add to mixture. Stir well. Bake in appropriate size sheet cake pan at 275° for approximately 55 to 60 minutes.
Preheat oven to 350°. Grease a loaf pan. With a wooden spoon, mix all the ingredients in a large mixing bowl. Pour the batter into the greased pan. Bake for 55 minutes or until done.
Preheat oven and baking sheet to 350°. In medium bowl , beat eggs slightly. Blend in sugar, corn syrup, butter and vanilla. Stir in pecans. Pour into frozen pie crust. Bake 50 to 55 minutes or until knife inserted between edge and center comes out clean. Cool on wire rack. Makes 8 servings.
Place chicken in a large kettle. Add 2 quarts of water; bring to a boil. Reduce heat; simmer until chicken is tender. Take chicken from broth (reserve broth). Remove chicken from bone; cut in pieces. Cook spaghetti in broth until tender; drain well. Blend soup and milk in saucepan. Add chicken, pimento and mushrooms; heat thoroughly. Layer spaghetti, chicken mixture and Cheddar cheese in casserole dish. Sprinkle each layer with salt and pepper. Top with Parmesan cheese and cover. Bake at 350° for 30 to 35 minutes.
Mix sugar and shortening together thoroughly. Add milk. Stir in remaining ingredients. Spread batter in greased and floured 9 x 9-inch pan. Arrange thinly sliced apples in fancy designs on top of batter. Press in slightly. Sprinkle top with 1 teaspoon cinnamon, mixed with 2 tablespoons sugar. Bake 30 to 35 minutes at 375°. Test with toothpick. Serve warm. (Freezes well and warms in microwave.)