HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt caramels and 1/3 cup milk and set aside. Mix cake mix, butter, milk and pecans. Put half of mixture into greased pan. Bake for 6 minutes at 350°. Then pour caramel mix over cake, then put chocolate chips over caramel, then the rest of cake mix. Bake for 15 minutes in a 350° oven.
In mixing bowl, add butter, sugar and 1 egg at a time. Add sifted dry ingredients; alternate with milk. Mash 1/2 cup of blueberries and add to mix. Stir in the rest of blueberries. Grease muffin tins (tops also). Sprinkle sugar on top of muffins. Enjoy.
Melt butter in boiling water; blend in flour. Make day before needed; it will keep a few days.
Mix all ingredients except ginger ale and freeze. Partially thaw for 2 to 3 hours before using. Mixture should be slushy. Break up and add the ginger ale to this. Makes 2 gallons.
Cook and drain hamburger. In a casserole dish, put vegetables in bottom, then hamburger meat. Add gravies on top. Top with cheese. Bake for 25 to 30 minutes at 325°.
Put all ingredients into a large pot with tight-fitting cover. Bring to boil and simmer 2 1/2 hours. It does not have to boil, but should not come out of the cooking stage.
Saute onions and butter. Add remaining ingredients. Bake 1 hour at 350°.
Tear up lettuce. Cook bacon well and crumble. Layer salad in bowl as follows: lettuce, celery, peas, mayonnaise, eggs, onion, grated Cheddar or desired cheese and bacon.
Melt 4 tablespoons margarine in 14-inch Dutch oven. Sprinkle brown sugar and	pecans over margarine.	In a large mixing bowl, dissolve yeast in hot water. Add 1 1/3 cups flour and the remaining ingredients. Beat until smooth. Stir in remaining	 flour. Drop	 batter by tablespoons over butterscotch mixture. Cover. Let rise in warm place. (Dough will not double.)	Heat Dutch oven, 14 coals on top and 12 coals on bottom. Bake 25 to 30 minutes or until golden brown. Immediately invert on serving dish. Let oven remain inverted so butterscotch-like topping will drizzle over coffee cake.
Preheat oven to 325°. Melt butter in saucepan. Add cocoa; stir. Add sugar; mix with electric mixer. Add milk, eggs and vanilla. Mix well with electric mixer. Pour into unbaked pie shell. Bake at 325° for 40 to 45 minutes. Serve plain or top each slice with vanilla ice cream or Cool Whip for an extra tasty treat.
Place the cooked rice in a greased 1 1/2-quart casserole. Saute the onion and mushrooms with salt, poultry seasoning and pepper in butter about 3 minutes. Add this with the chicken broth or beef bouillon to the rice in casserole, stirring well. Bake, covered, at 325° for 30 minutes. Remove the cover, fluff with a fork and bake, uncovered, a few minutes longer, or until any excess moisture is absorbed. Serves 6 to 8.
Fry bacon and crumble. In the bacon drippings, cook onion just until tender, not brown. Mix all ingredients together and bake at 325° for 1 hour and 15 minutes.
Cut marshmallows in half. Melt chocolate in large glass mixing bowl in microwave for about 2 minutes. When chocolate is melted, fold in marshmallows. Mix. Put on aluminum foil in refrigerator to cool. Cut or break into pieces.
Take a big wash tub. Fill with water and add crab and shrimp boil and salt. Add potatoes, onions and Polish sausage. Cook about 15 minutes at slow boil. Add plenty of corn-on-the-cob. Cook about 15 minutes more. When onions and potatoes are fork-tender, add shrimp. Cook until pink, about 5 to 8 minutes. Dump all out on newspaper on picnic table.
Cream sugar, margarine, oil, eggs and vanilla. Add sifted dry ingredients. Roll in balls the size of walnuts; dip in sugar. Place on cookie sheet. Press down with glass dipped in sugar. Bake 10 minutes at 375°.
For first layer, mix first 3 ingredients and spread in 9 x 15-inch pan. Bake 6 minutes at 400°. Cool. For second layer, mix next 3 ingredients and spread on top of first layer. For third layer, dissolve jello in 2 cups boiling water; add strawberries and mix. Chill until almost congealed, then spread on top of cream cheese and Cool Whip mixture. Continue chilling until set.
Empty 1 can of beans into bottom of a greased casserole dish. Combine sugar and mustard; sprinkle half of mixture over beans. Top with remaining can of beans. Sprinkle remainder of sugar-mustard mixture over beans. Next, put chopped bacon and the ketchup over the beans. Bake in slow oven (325°), uncovered, for 2 1/2 hours. Yields 8 servings.
Melt margarine in large pot. Stir in sugar and rice. Add milk and vanilla. Bring to boil then simmer for one hour. Remove from heat and add eggs, beat each one separately and add. Put into bowl and sprinkle cinnamon. Cool for a few hours before serving.
Microwave burritos on a large plate for 3 minutes, turning once. Cut burritos into 1-inch chunks. Top with cottage cheese and salsa. Mix.
Drain cherries and reserve the juice. Blend softened cream cheese and mayonnaise with mixer. Slowly add juice reserved from cherries. When blended, fold in Cool Whip. Cut cherries in halves and add to mixture. Add pineapple, nuts and grapes. Pour into a 9 x 13 x 2-inch pan. Place in freezer at least 3 hours. Remove 15 minutes before serving. Cut into squares and serve on lettuce. Yield: 10 to 12 servings.
Cream shortening and sugar. Add eggs; beat well. Alternate flour and milk. Add flavoring. Bake in tube pan or 3 (8-inch) cake pans which have been greased and floured. Bake at 350° until lightly brown (approximately 1 hour) for tube pan.
Cream sugar and oil. Add eggs, beaten well. Sift flour, soda, salt and cinnamon together. Add to mixture and mix well. Add carrots and nuts. Mix well. Bake in loaf or tube pan 1 hour and 10 minutes at 350° or in three 8-inch layer pans for 35 to 40 minutes or until done. Cool and frost with Cream Cheese Icing. This cake also is good as a pound cake without icing.
Mix together and let stand overnight. In the morning, boil slowly, stirring frequently until thick. Seal hot.
Mix 3/4 of beef with other ingredients. Form into a ball. Roll in remaining beef and serve on crackers.
Cut cleaned onions into 1/4-inch slices. Separate into rings. Dip onion rings in milk and then in seasoned flour.
Mix oil, sugar, apple cider vinegar and seasoning from Ramen noodles. Let stand for 1 hour. Pour over slaw mixture. Just before serving, add crunched up Ramen noodles (dry).
In bowl with fork, beat together flour, baking soda, salt, oregano, basil and beer until well blended to make batter. Cut cheese, ham and turkey slices in half crosswise. Spread mustard evenly on one side of each bread slice. Top mustard side of 4 bread slices with cheese, ham and turkey slices, dividing evenly and trimming to fit. Place remaining bread slices on top, mustard side down to make 4 sandwiches; press each sandwich gently to seal.
Drain all canned ingredients and chop pepper, celery and onions. Mix together in a large bowl. Heat sugar, oil, vinegar and salt until sugar is dissolved. Pour over ingredients. Make 24 hours ahead of time to marinate. Will keep in refrigerator 10 days.
Prick bottom and sides of pie crust with a fork. Bake at 425° for 5 minutes on lowest rack. Combine pumpkin, egg yolks, sweetened condensed milk and the next 6 ingredients. Pour into pie crust. Bake at 400° for 30 minutes in center of oven.
Peel potatoes and slice, not too thick. Cook just until tender and drain. Add butter, sweet milk and flour. Mix well. Cook. Put a layer of potatoes and a layer of sauce. Repeat until all is used. Put in oven and bake 10 to 15 minutes.
Mix first 5 ingredients. Combine remaining ingredients. Stir all together just until moistened. Pour into greased muffin tin. Bake at 350° for 30 minutes.
Preheat oven to 375°. Melt butter in a 9 x 13-inch pan. Stir in honey, mustard, curry and salt. Add chicken, turning to coat. Bake 20 minutes and turn chicken. Continue baking 20 to 25 minutes until golden brown.
Brown venison in vegetable oil. Add onions, garlic powder and green peppers. Cook five minutes, stirring constantly. Add chili powder, sugar, tomatoes, tomato sauce, water and salt. Simmer for 1 1/2 hours. If a thicker chili is desired, stir in one tablespoon flour mixed with two tablespoons water. Just before serving, add kidney beans. Makes 6 to 8 servings.
Combine 3 cups water, raisins, sugars, lemon juice, nutmeg and salt in a medium saucepan. Simmer, uncovered, for 15 minutes. Add the butter and stir until it melts. In a small bowl, combine the cornstarch and remaining 1/3 cup water. Add it to the bubbling sauce and cook until the sauce thickens. Serve hot or at room temperature.
Drain beans; set aside. Cook bacon; remove from pan and crumble. Add to beans. Cook onion in bacon grease. Drain and add to beans. Add remaining ingredients to beans; mix well. Bake in a large covered casserole for 1 hour at 350°. Serve hot. Makes 10 to 12 servings.
In a 10-inch skillet over medium heat, cook celery, onion and garlic in butter until vegetables are tender, stirring occasionally. Add broth, water, potatoes, carrots and pepper to skillet. Heat to boiling. Reduce heat to low. Cover and simmer 15 minutes or until potatoes are tender. Uncover; over medium heat, simmer 5 more minutes or until broth is slightly thickened, stirring often. Sprinkle with fresh parsley, fresh chives or sesame seed before serving. Makes about 5 cups.
Mix ingredients until soft dough forms. Spoon dough into 8 x 8-inch baking pan. Bake 8 to 10 minutes at 425° or until golden brown. Cool. Cut in 12 squares. Top with favorite fruit (berries, peaches or fruit cocktail). Remember the fruit counts too! One square equals 1 starch.
Drain peaches, reserving 1/3 cup syrup. Dissolve jello, sugar and salt in boiling water; add the syrup. Chill until slightly thick. Chop peaches. Blend extract into Cool Whip. Beat jello with mixer, then add Cool Whip and beat until well blended. Fold in peaches. Chill.
Mix sugar, corn syrup and milk; cook on stove until thermometer reaches 236° (soft-ball stage). Remove from heat. Add margarine; cool syrup until lukewarm (110°). Add vanilla, peanut butter and nuts. Beat until candy begins to thicken and loses its high gloss. Turn immediately into a buttered 8 x 8 x 2-inch pan. When cool, cut into squares.
Mix sugars together. Layer bread, half the rhubarb and half the sugar into greased 2-quart casserole. Sprinkle with spices and raisins. Repeat, ending with bread on top. Pour hot milk over all. Beat 4 eggs slightly and pour over top. Bake 1 hour at 350°.
Combine sugar, cream, syrup and salt. Cook on medium heat. Stir until sugar dissolves, then cook until soft-ball stage. Remove from heat and let cool for at least 10 minutes. Add peanut butter and vanilla flavoring. Beat until gloss is gone. Pour in 8-inch square pan.
Combine mix and cheese. Mix eggs and milk. Stir into cheese mixture just to moisten. Bake in greased and floured 5 x 9-inch pan for 55 minutes at 350°.
Mix together, put in greased and floured 9 x 13-inch cake pan. Bake at 350° until done.
Prepare pudding as directed and set aside. Mix together sugar, cream cheese and Cool Whip. Layer all mixtures, ending with crushed Oreos. Chill.
Place the coffee and chocolate in blender container. Cover and blend on high speed until chocolate is chopped into small pieces. Add the ice cream; cover and blend on high speed, using on/off action, until smooth. Pour into 3 glasses. Top each serving with 2 tablespoons thawed Cool Whip topping. Serve immediately.
In a large mixing bowl, mix icing and powdered sugar until stiff enough to handle by hand. Place powdered sugar on aluminum foil and knead mixture. Flatten mixture by hand. Spread peanut butter. Roll to form log. Chill 1 hour. Cut into 1/2-inch slices.
Blend all ingredients except spices in food processor. Pour into large mixing bowl and add spices. Pour up into jars and store in refrigerator. Serve for dipping with taco chips.
Mix meat, onion, egg, garlic, rice, salt and pepper in bowl. Separate cabbage leaves and lay in pan of boiling watar to soften. Lift out leaves. Fill with a ball of meat mixture. Roll cabbage around meat and fasten with toothpicks. Place in pot. Add remaining ingredients. Cover well with water. Bring to a boil, then turn down heat and simmer about 2 hours.
Trim off large leaves and tough ends of lower stalks of broccoli. Wash broccoli thoroughly and separate into spears. Cook in a small amount of boiling water for 10 minutes or until tender. Arrange broccoli spears in a greased 2-quart baking dish. Top with eggs and cheese. Melt 1/4 cup butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly until mixture is thickened and bubbly. Stir in Worcestershire sauce and salt. Pour sauce over broccoli mixture. Melt 2 tablespoons butter in a heavy saucepan; stir in bread crumbs. Brown lightly and sprinkle over sauce. Bake at 350° for 25 to 30 minutes. Yield: 6 to 8 servings.
In a skillet, fry onion and garlic in butter over low heat for 5 minutes. Add flour and stir until blended. Add tomatoes, thyme, bay leaf, Worcestershire sauce, vinegar and Tabasco sauce. Bring to a boil. Add green beans and heat again.
Combine 4 cups of flour, sugar, salt, soda and yeast. Heat liquids until very warm (125° to 130°). Add to dry mixture and beat well. Stir in rest of flour to make stiff batter. Spoon into 2 loaf dishes (glass) that have been greased and sprinkled with cornmeal. Sprinkle tops with cornmeal. Cover and microwave on Medium power for 1 minute. Let rest 10 minutes. Repeat cooking and resting, allowing dough to double in size.
Line chipped beef in a 9 x 13-inch casserole. Wrap bacon around each breast. Mix soup and sour cream; pour over chicken. Bake at 275° for 2 hours. Makes 8 servings.
Mix together. Pour into loaf pans. Bake 1 hour at 350°.
Bake at 350° for 30 to 35 minutes. Stir mix, eggs, sugar, milk, vanilla and 1/2 oleo. Pour into greased pan. Sprinkle brown sugar, cinnamon, pineapple and rest of oleo. Sprinkle pecans on top. Bake.
Dissolve yeast in warm water. Combine all ingredients. Place dough in covered bowl in refrigerator. There is no need to let rise before baking. Drop by spoonful into greased muffin tins to bake. Bake at 400° until brown.
Preheat oven to 400°. Prepare shallow baking dish with vegetable oil cooking spray.
Sift flour, cream of tartar and soda together. Mix butter and sugars until creamy. Add oil and vanilla. Mix in flour, cream of tartar and soda. Chill 20 to 30 minutes.
Combine eggs, milk, garlic salt, pepper, onion, rice and meat. Mix thoroughly. Press about 1/2 of mixture into a greased 9 x 5 inch loaf pan. Place cheese on meat. Spread remaining mixture over cheese, being certain cheese is completely covered. Spoon barbecue sauce over loaf. Bake at 350° for 50 minutes or until done. Let stand at room temperature for 5 minutes before slicing.
Cook egg noodles and drain. Mix other ingredients and add to noodles. Pour into ungreased baking dish. Sprinkle with grated Cheddar cheese. Bake, covered, for 20 minutes at 350°; cook, uncovered, an additional 10 minutes. Serves at least 2.
Mix all ingredients. Pour in muffin pan. Bake at 350° for 30 to 35 minutes. Yields 8 servings.
Slice franks into 1/2-inch pieces and place in crock-pot. Mix other ingredients and pour over franks. Simmer in crock-pot for 4 hours on low.
Split cake into three layers. Spread bottom layer with 1/3 cup jam. Spread on 1/3 of Cool Whip. Repeat. Refrigerate several hours.
Mix cake mix, lemon pudding, eggs, vegetable oil and water with mixer for 10 minutes on medium speed. Bake in 13 x 9 x 2-inch pan at 350° for 40 to 45 minutes. Remove from oven and let stand 1 minute. Prick cake all over with a fork.
Combine rice, milk, sugar and salt. Pour ingredients into a greased 1 1/2-quart baking dish. Bake in slow oven (300°) 1 hour, stirring several times. Add lemon peel, nutmeg and raisins; continue baking 2 to 2 1/2 hours. Serves 6.
Melt morsels and peanut butter in a double boiler. When melted, add peanuts and potatoes. Spoon on waxed paper and leave for several hours, overnight is good.
Mash bananas; blend in sugar, salt and beaten egg. Melt butter and stir into banana mixture. Dissolve soda in water and add with sifted flour. Mix and bake in loaf pan for 45 minutes at 350°.
Place chicken in pan or baking dish. Melt butter. Add wine, honey, chopped parsley, salt and pepper. Mix well and brush mixture over both sides of chicken. Add mushrooms. Bake at 350° for 1 hour until tender and delicately brown. Place chicken in serving dish along with the mushrooms. Sprinkle with parsley and serve. Serves 4.
Cream butter or margarine and sugar until light and fluffy. Add eggs and vanilla; beat well. Combine flour, cocoa, soda and salt; blend into creamed mixture. Stir in chips. Drop by teaspoon onto ungreased cookie sheet. Bake at 350° for 8 to 9 minutes. (Do not overbake; cookies will be soft. They will puff while baking and flatten while cooling.) Cool slightly; remove from cookie sheet. Makes 4 1/2 dozen cookies.
Mix together until smooth. Unroll cooled roll; spread filling and roll up. Sprinkle with powdered sugar.
Combine first 3 ingredients in a large mixing bowl. Beat at medium speed until blended. Add eggs and vanilla, mixing well. Combine flour, baking powder and salt. Add about 1/4 of dry mixture at a time to wet mixture, mixing after each addition. Cover and chill dough at least 2 hours. Shape dough into 1-inch balls and roll in powdered sugar. Place cookies 2-inches apart on greased cookie sheet. Bake at 350° for 10 to 12 minutes. Cool on wire racks. Yield: 8 dozen.
Combine steak, garlic, soy sauce and ginger. Heat oil in large skillet or wok; add meat mixture. Cook just until all pink color disappears. Add vegetables; stir quickly to coat with oil, then reduce heat to medium. Cook for 5 minutes, stirring once. Mix cornstarch with water; add to veggie mixture. Cook and stir about 1 minute until sauce is thickened. Serve over hot rice, if desired. Makes 4 servings.
In a large bowl, combine the tomatoes, water, tapioca, sugar, salt and pepper. Add remaining ingredients; mix well. Pour into a greased 13 x 9 x 2-inch or 3-quart baking dish. Cover and bake at 375° for 1 3/4 to 2 hours or until meat and vegetables are tender. Serve in bowls.
Blend sugar, milk and butter. Arrange alternate layers of potatoes, onions and sauce in 1 1/2-quart casserole dish. Dot with butter. Cover and bake 1 hour in 375° oven. Uncover and bake 15 minutes longer.
Cream butter and sugar about 4 minutes until fluffy. Stir in cooled chocolate and vanilla. Add eggs, one at a time, beating at medium speed on electric mixer. After each addition and scraping bowl sides constantly, turn into pastry shell. Chill several hours or overnight until set. Garnish with whipped cream and chocolate curls, if desired.
Combine sugar, cinnamon, and milk. Cook to soften ball. Add vanilla and nuts. Stir until mixture is grainy and thick. Turn out immediately onto waxed paper and quickly separate nuts with fork.
Saute rice, onion and bell pepper in skillet until golden brown. Put rice mixture in casserole. Cover with tomatoes and mix in sausage, salt and pepper. Cook, covered, at 350° for 1 hour.
Grease a 9 x 13-inch pan. Sprinkle pecans on bottom of pan. Mix cake mix as directed on box and spread over pecans in pan.
Beat whipping cream in small bowl until stiff; blend in sugar and vanilla. In a separate bowl, combine rice, pineapple and banana. Fold in whipping cream. Spoon into serving dishes; garnish with cherries. Chill before serving.
Beat margarine and grated cheese until fluffy. Add cayenne pepper and salt. Add flour 1/2 cup at a time until all is combined. Put in cookie press or pastry bag and press out on ungreased cookie sheets. Cook at 375° for 10 minutes or until crisp. Store in tins. Will keep for several weeks.
Mix graham crackers, sugar, coconut and pecans; melt margarine. Add to mixture along with eggs, milk and vanilla. Mix all ingredients well; pour into a 13 x 9-inch pan (no need to grease pan). Bake at 350° for about 30 minutes. While cake is still hot, add icing.
Mix and bake in a large buttered casserole. Bake at 350° for 45 minutes.
Cream shortening and sugar until fluffy. Add eggs, one at a time, beating well after each one. Sift flour, baking powder and salt. Add milk when well blended; add the blueberries. Bake in greased pan (muffin tin) at 375° for 15 to 20 minutes.
Place onion and apple in cavity of duck. Place bacon slices over breast. Wrap tightly in foil. Place in baking pan and roast at 325° until tender, about 3 to 4 hours.
Boil chicken and debone; boil spaghetti in chicken broth. Mix soups, mushrooms, pimentos, spices and chicken. Drain spaghetti and mix with sauce. Top with cheese.
Boil noodles and drain. Stir in tuna, soup, mushrooms, peas and milk. Pour in serving dish. Top with potato chips. Bake for 30 minutes or until golden brown. Salt and pepper to taste.
Cream margarine, sugar and eggs. Stir in bananas, milk and vanilla. Add flour mixture and nuts. Chill 1 hour. Bake at 350° for 10 minutes. Frost or glaze.
Boil chicken in water with salt and garlic powder to taste. Cool and debone. Grind chicken meat and eggs and green onions together very fine. Add green olives and mayonnaise to taste.
Heat oven to 275°. Toast the nuts by placing on a cookie sheet in oven for 10 minutes. Combine sugar, water, cinnamon, cloves and salt. Bring to a boil and boil 2 minutes or until a candy thermometer reads 320°. Remove from heat and add vanilla and nuts. Stir until the mixture is cloudy. Pour into a buttered platter using 2 forks to separate nut clusters. Makes 1 pound.
Preheat oven to 350°. Grease bottom of 9 x 5 x 3-inch pan with shortening. Place egg and milk in medium mixing bowl and beat until blended. Add other ingredients. Stir to blend and beat vigorously for 1 minute. Pour batter into prepared baking pan. Sprinkle with poppy seed. Bake for 50 to 60 minutes or until top of loaf springs back when you touch it with your finger.
Mix ground beef, 1/4 cup steak sauce, bread crumbs and egg; shape into 24 meatballs. Drain pineapple, reserving juice. Mix remaining steak sauce with reserved juice. Set aside.
Beat eggs, add sugar, flour and vinegar. Cut up cheese and add to egg mixture. Mix well and cook over medium heat until thick. Stir while cooking. Remove from heat and stir in pimentos. Serve on crackers or on bread as sandwich.
Combine first 6 ingredients. Bring to a boil, reduce heat and simmer 5 to 7 minutes. Press cooked rice into an oiled ring mold. Leave about 5 minutes. Unmold rice while still warm and spoon cheese mixture into center. Makes 6 generous servings.
Combine peanut butter, honey and brown sugar in large saucepan. Bring to a boil, stirring constantly. Remove from heat. Quickly stir in cereal and fruit bits; mix well. Using buttered spatula or waxed paper, press mixture evenly into a 13 x 9 x 2-inch pan sprayed with nonstick cooking spray or butter the pan. Cool 15 minutes before cutting.
Preheat oven to 425°. Place approximately 2 tablespoons cooking oil in 10-inch ovenproof skillet or 8-inch or 9-inch square baking pan. Place pan in hot oven until oil is hot. Tilt pan to coat bottom evenly. Mix all ingredients. Pour mixture into hot greased pan. Bake 20 to 25 minutes or until golden brown.
Put yolks in a bowl. Add warm water and beat until very light, almost filling a large bowl. Add gradually the cup of sugar and keep beating until very creamy. Stir in the flour and beat the egg whites to a froth. Fold them into the sponge cake mixture. Then add the salt, vanilla and baking powder. Pour into ungreased tube and bake 40 or 50 minutes. Very slowly the first 15 minutes (250°) and then increase temperature to 350°. Turn upside down on a clean towel and cover pan with the towel so the cooling will be gradual.
Beat sugar and Miracle Whip until smooth. Add zucchini and vanilla. Add dry ingredients alternately with milk, mixing well after each addition. Stir in walnuts; pour into Bundt pan, greased. Bake 55 minutes at 350° or until center comes out clean with a toothpick. Sprinkle with powdered sugar.
Beat together sugar and eggs. Add to egg mixture the cooking oil and vanilla. Sift together the flour, salt, soda, baking powder and cinnamon. Add to egg mixture. Add grated zucchini and pecans. Pour into greased and floured pans. Bake 1 hour or more at 325°. Yields 2 loaves.