HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a 6-cup plastic ring mold or 1-quart glass dish, add brown sugar, butter, water and cinnamon. Heat 1 minute. Blend the ingredients and stir in nuts. Separate biscuits; arrange in an overlapping ring (or for a crowd, cut each biscuit into quarters). Spoon the caramel mixture over biscuits (or stir to coat). Push biscuits to sides of dish, placing a small glass in the center. Microwave (High) for 2 to 3 minutes, rotating 1/4 turn halfway through cooking. Rest 2 to 3 minutes. Biscuits should be firm not doughy or tough. Remove glass from center, invert on serving plate. Serve warm by pulling sections apart. Serves 4 to 6.
In a large skillet, melt butter over medium heat. Add red pepper, scallions and broccoli. Cook, stirring occasionally, for 5 minutes. Stir in chicken broth, cream, noodles and chicken. Heat to boiling. Reduce heat to low, cover and simmer over low heat 25 to 30 minutes or until noodles are tender.
Dissolve bouillon cubes in 1 1/2 quarts boiling water. Add potatoes, celery and onion. Cook 5 minutes. Add carrots, broccoli and cauliflower. Cook until tender. Add 2 cans of soup (undiluted). Simmer 10 minutes. Add cheese; stir until melted.
Combine potatoes, celery, green pepper, pimiento, onion and pickle. Toss ingredients lightly and chill.
Crush mints in blender until fine. Melt white chocolate in microwave on 70% power for 2 to 3 minutes. Stir to finish melting. Add mints and food coloring. Stir. Pour onto lightly greased cookie sheet. Spread as thinly as desired. Cool completely and break into pieces. Store in airtight containers.
Melt Provolone cheese in top of double boiler over boiling water. Add American cheese and stir in heavy cream. Add cream cheese and stir until all cheeses are melted. Remove from heat and beat in seasonings and yellow food coloring. Serve warm with crackers or fresh vegetables.
Trim cake leaving 1 inch larger on all sides than ice cream. Place on wooden cutting board or cookie sheet. (A strip of wax paper under cake will help you slip dessert onto plate later.)
Mix first 3 ingredients. Add water to make thick pancake-like consistency. Form into cakes and drop into pot.
Cut wieners in bite size pieces. Put banana peppers and vinegar in saucepan and start to simmer. Add cut up wieners to this mixture. Simmer about 15 minutes. Let them set for awhile before serving.
Melt butter; add flour and mix. Add nuts. Press in tin pan and bake 20 minutes at 350°. Let cool.
Mix cake as directed on box. Add 2 cups flour. Beat 3 minutes with mixer, then stir in as much of the remaining flour with wooden spoon. Knead on floured board about 3 minutes. Place in large greased bowl. Let rise for 1 hour. Punch down and divide in half. Cover and let stand 10 minutes. Roll each half and spread with butter, sugar and cinnamon. Roll up like a jelly roll. Cut in 1-inch pieces. Place in two 13 x 9-inch pans.
Spread cream cheese thinly over individual ham slices. Sprinkle green onions on cream cheese and roll ham up like a jelly roll. Cut ham roll into about 1/2-inch wheels. Spear wheels with toothpicks. Arrange on a platter and garnish with parsley.
Stir ingredients together in a medium bowl. Blend well. Spoon into muffin pan. Bake at 400° until golden brown. Yield: 6 biscuits.
Mix flour and sugar together. Stir in eggs. Add remaining ingredients. Bake at 350° until firm and brown.
Combine and cook over low heat until it turns white; cool. Beat 3 egg whites very stiff, then fold in cooled mixture. Spread on pie and brown in oven at 350° for 12 to 15 minutes.
Saute vegetables in oil until onions are soft. Stir in bulgur, coat well with oil. When sizzling add chicken broth and bring to a boil. Stir well, cover and simmer for 20 minutes. Add chicken and water if needed. Simmer 5 minutes or until chicken is hot.
Cover bottom of 11 x 15-inch pan with graham cracker crust. Reserve 1/3 cup crumbs. Slice bananas crosswise and layer over crust. Slice ice cream 1/2-inch thick and place over bananas. Sprinkle ice cream and place over bananas. Sprinkle ice cream with nuts. Freeze until firm. Melt chocolate chips and butter. Add powdered sugar and evaporated milk. Cook mixture until thick and smooth. Remove from heat and add vanilla. Cool chocolate mixture. Pour over ice cream. Freeze until stiff. Whip cream until stiff. Spread over chocolate and reserved crumbs. Store in freezer. Remove 10 minutes before serving.
Cream 4 yolks with sugar. Add orange juice, flour and baking powder. Add water and vanilla. Fold in 5 beaten egg whites. Line tube pan with wax paper. Bake at 350° for 1 hour. Turn pan upside down until cool.
Mix ingredients in a quart jar. Pour over meat. Refrigerate and marinate 24 to 36 hours, turning meat occasionally.
Prepare chicken for cooking. Cut into pieces. Remove skin if you desire. Pat dry. Season lightly with salt and pepper. Dip into buttermilk. On wax paper, crush enough stuffing mix to thoroughly coat chicken pieces. Place in baking dish or pan. Cover. Bake in 350° oven for approximately 45 minutes. Uncover and bake 15 minutes longer or until lightly browned. (I frequently set oven timer and place this in oven shortly before leaving for church.)
Cook lasagna, adding cooking oil to prevent sticking. Drain. Cook beef, onion and garlic together; brown. Add tomato paste, tomatoes, salt, pepper, basil and oregano. Cook over low heat until starts to thicken, about 15 minutes. Grease a 2 1/2-quart casserole dish. Arrange layers of ingredients as follows: tomato-meat mixture, Parmesan cheese, noodles, Mozzarella and Ricotta. Repeat layers, ending with meat mixture and Parmesan cheese. Bake at 350° for 30 minutes. Serves 10.
Using a 5-quart Dutch oven, melt margarine. Add onion and celery (this should fill about 1/3 of the pan) and saute until tender. Add potatoes and enough water to cook. Simmer, covered, until potatoes are cooked. Add evaporated milk and salt and pepper to taste. Cook about 10 minutes. Add regular milk to make the consistency you like.
Melt butter. Slowly blend in flour over low heat. Add hominy. Pour in greased casserole dish. Put cracker crumbs on top. Bake 30 minutes at 350°.
Dissolve yeast in 1/2 cup warm water; set aside. Mix sugar, flour and shortening with a fork. Pour in yeast mixture, then pour in buttermilk and mix well. Add extra flour if you need it to get dough ready to roll out. Cut out biscuits and place on greased pan. Bake in preheated oven at 400° for 15 minutes or until golden brown. Remove from oven to butter. Makes 20 large biscuits.
Combine sugar, salt, tapioca, nutmeg and lemon juice in a large bowl. Add rhubarb and strawberries. Mix well to coat fruit. Let stand 15 to 20 minutes. Place fruit mixture in prepared bottom crust. Dot with butter. Add top crust; crimp edges and cut holes to vent steam. Bake 40 to 50 minutes in 350° oven.
Combine all ingredients, except decorations. Shape into balls; roll in decorations. Store to mellow.
Spread refried beans (right out of can) on platter, then spread sour cream on top of that; next, spread picante sauce, then chopped green onions, then chopped tomatoes, then grated cheese; in that order. You can spread as little or as much of each item as you like. Then use your favorite chips to dip with.
Bake pie crust for a few minutes. Place pecans in crust. Blend all ingredients; pour over pecans. Bake at 400° for 10 minutes, then lower oven temperature to 350°. Bake for 35 minutes more.
Heat oven to 375. Mix thoroughly shortening, butter, sugars, eggs, and vanilla. Blend in remaining ingredients. Drop dough by rounded teaspoons 2 inches apart onto ungreased baking sheet. Bake 8 - 10 mins. or until light brown. Cool sightly before removing. Makes 7 dozen.
Saute onion in butter; add to bread. Stir well. Stir in remaining ingredients. Mix well. Pour into a 13 x 9-inch pan (greased). Bake at 400° for 45 minutes.
Mix all ingredients in large bowl. Place on greased, flat casserole dish. Add an additional 1/4 cup melted margarine or butter over top. Optional: Sprinkle top with Rice Krispies. Bake at 350° for 1 1/2 hours.
Put Oreos in the bag. Crush Oreos. Put a little bit in the bowl. Put a little bit of pudding the bowl. Put some more Oreos in the bowl. Keep on doing this until they are both gone. Put the prezel in the bowl. Put some of the frosting on the end of the prezel. Put the flower on the prezel. Then put the worm in the bowl. Then you have your mud pies!
Mix all ingredients together except bacon. Pour into a greased 9x13 pan. Sprinkle with bacon. Bake at 350° for 1 hour.
Beat salmon with softened cream cheese, lemon juice, onion, horseradish, liquid smoke and salt until well blended. Refrigerate mixture until firm enough to shape into ball. Roll in chopped pecans. Wrap and refrigerate again until serving time. Serve with crackers.
Put everything in a blender or mixer. Pour into a 9-inch pie buttered pie plate. Bake until custard sets at 400°, about 25 or 30 minutes. Serve cold. It makes its own crust, custard and topping.
Cook pasta in water with the bouillon cube until tender. Fry out ground beef with onion until onion is limp or lightly brown. Drain off any fat. Place cooked pasta in a 2 to 3-quart casserole after draining. Mix and add other ingredients. Sprinkle about another 1/4 pound cheese on top. Bake at 350° for 30 minutes.
Peel potatoes and grate fine. Strain through clean cloth, squeezing fairly dry. Allow strained liquid to settle, then pour off liquid carefully until only the white potato starch remains. Add starch to grated potato which has been mixed with onion, egg, flour and salt and pepper to taste. Mix well. Shape into patties or balls. Drop into salted boiling water. Boil 1/2 hour. Remove from water and let drain.
Make cornbread per package directions. That's where the egg and milk come in. You can also use your own cornbread recipe if you want to work that hard. Add 1 seeded jalapeno pepper to your own cornbread. Add corn; mix thoroughly. Put half the batter in a large greased skillet or lasagne pan and spread it on the bottom. Spread the crumbled cooked meat over the cornbread mixture. Spread both the onions and peppers into the pan. (If you have any leftover peas, carrots or green beans, add them also. I don't recommend adding leftover corn, that's a bit much!) Spread the shredded cheese over the concoction in the pan. Pour the rest of the cornbread batter on the top. Bake at 350° for 55 minutes. Enjoy!
Cook hamburger, sliced sausage, sliced onion and green pepper over low heat, with cover on pan. Drain off fat and add spaghetti sauce and red pepper. May not need whole jar of sauce. Heat to eating temperature. Spoon into hot dog rolls.
Boil elbow macaroni in 1/2 teaspoon salt just until done (do not overcook). Drain. Mix with the shredded shrimp and shrimp liquid, diced egg and celery; let set covered with foil in refrigerator overnight. If dry, add additional mayonnaise next day.
Mix together flour, salt and sugar. Add ice water, egg and oil (you may have to use more or less water to get the right thickness). Beat smooth. Dip peeled shrimp into batter. Fry in deep, hot fat until golden brown.
Combine flour, sugar and milk in a bowl; mix until moistened. Pour into a 9 x 9-inch baking pan. Arrange peaches on top of batter. Dot with butter. Bake at 400° for 30 minutes or until golden brown. Crust will rise to top. Serve with whipped cream or ice cream.
Melt sugar, salt in frypan; add soda. Remove from heat. Pour over nuts on a lightly greased cookie sheet or pizza pan. Let it harden; break into small pieces.
Place English muffins on a paper plate or a paper towel lined dinner plate. Brush each with catsup. Layer with 4 pieces of pepperoni and 2 tablespoons Mozzarella cheese. Mix together the Parmesan cheese and Italian seasoning. Sprinkle over each English muffin half. Microwave on High (100%) for 1 to 1 1/2 minutes or until cheese just begins to melt. Recipe yields 4 servings.
Line up the bones in a single layer in the bottom of a 6-quart kettle. Top with a layer of cabbage and then a layer of drained (not rinsed) sauerkraut. Repeat the layers, sprinkling each with a few caraway seed and a little pepper. Salt only if sauerkraut is not salty.
Melt peanut butter and butterscotch bits in double boiler over hot water. Remove from heat. Stir in noodles and marshmallows. Drop by teaspoonfuls onto waxed paper. Chill until set.
Mix together sugar, salad oil and eggs. Sift together flour, soda, salt, nutmeg, cinnamon and allspice and add to sugar mixture. Then add water, pumpkin and nuts. Grease and flour 2 bread pans and fill each 1/2 full. Bake 1 hour and 15 minutes at 325°. Cool on wire racks.
Melt chocolate with butter in saucepan over very low heat, stirring constantly, until smooth. Remove from heat. Stir in eggs, sugar, flour and vanilla. Pour into greased 9-inch pie pan. Combine milk and coconut; spoon over chocolate mixture, leaving 1/2-inch to 1-inch border. Bake at 350° for 20 minutes. Cool before serving.
Mix flour, soda and salt. Cream together sugars, shortening and peanut butter. Add egg, milk and vanilla. Mix until creamy. Add flour gradually and mix well.
Cook chicken and debone. Cook broccoli. Mix soup, curry powder and mayonnaise. Layer chicken and broccoli in a casserole dish and pour soup mixture over it. Bake at 300° for 1 hour. Top with grated cheese and bread crumbs. Brown on broil 1 to 2 minutes.
Mix everything together. Put in baking dish. Bake 1 hour at 325°.
Mix flour with brown sugar. Cut in margarine as for pie crust. Stir in pecans. Spread crumbs in 9 x 13-inch pan (do not pat). Bake 15 minutes at 325°. Stir twice with fork during baking. Remove 1/2 cup crumbs for top. Beat egg whites to form soft peaks. Add strawberries and juice, lemon juice and sugar. Beat with mixer for 5 minutes. Fold in Cool Whip. Pile mixture over crumbs in pan. Sprinkle remaining 1/2 crumbs over all. Freeze until firm. (Will keep.)
Wash cucumbers and slice. Add sliced onions. Sprinkle salt over. Now mix a tray of ice cubes through pickles and onions. Put another tray of ice on top and let stand 3 hours. You may need more ice. This ice, salt water makes pickles especially crisp. Drain cucumbers, discarding ice water. Combine vinegar, sugar and spices; bring to a boil. Add cucumbers and boil 8 to 10 minutes. Put into jars and seal.
Put sugar, margarine, cocoa and milk in nonstick boiler and bring to a rolling boil for 1 minute. Stir in oatmeal, peanut butter, vanilla and pecans quickly. Drop with spoon onto wax paper.
Preheat oven to 350°. Grease bottom of 13 x 9-inch glass baking dish with butter. Mix pineapple and cherries and pour in baking dish. Spread by handfuls the dry cake mix on top of fruit. Sprinkle with nuts. Pour melted butter over top of cake. Bake until golden brown. Good warm or cold.
Combine all ingredients and pour into pie shell (double crust). Add top crust and seal. Bake at 425° for 15 minutes. Reduce heat to 350° for 45 minutes or longer if needed.
Thaw potatoes and combine with all other ingredients except 1/2 cup melted margarine and corn flakes. Put in large casserole dish. Combine the 1/2 cup melted margarine and corn flakes. Spread on top. Bake at 350° for 1 to 1 1/2 hours.
Place chicken breasts in the bottom of a 9 x 12 cake pan. Mix soups and sour cream. Pour over chicken. Pour stuffing on top of soup. Melt butter and mix with chicken broth. Pour over stuffing. Bake at 400° for 20 minutes.
Combine jello and water; stir until dissolved. Cool. Add bananas, pecans, strawberries and pineapple to jello. Stir well. Pour 1/2 of mixture into a 12 x 8-inch dish. Refrigerate until set, 1 hour. Keep remaining jello mixture at room temperature. Spread sour cream evenly over set jello. Pour remaining jello over sour cream. Cover and chill 1 1/2 hours.
Preheat oven to 350°. In mixing bowl, blend Crisco and sugar; beat in eggs and vanilla. Blend in chocolate syrup, flour and salt; stir in nuts. Pour into greased 13 x 9 x 2-inch baking pan. Bake at 350° for 30 to 35 minutes. Cool slightly, about 5 minutes. Top with Quick Frosting. Cool and cut into bars. Makes 32 brownies.
Preheat oven to 350° (325° for glass dish). In medium bowl, combine flour and sugar; cut in margarine until crumbly. Press firmly on bottom of 13 x 9-inch baking pan. Bake 15 minutes. Meanwhile, in large bowl, combine sweetened condensed milk, egg and vanilla; mix well. Stir in candy pieces and walnuts. Spread evenly over prepared crust. Bake 25 minutes or until golden brown. Cool. Cut into bars. Store covered in refrigerator.
Mix together, then spoon on cookie sheet. Bake for 10 minutes at 350°.
Layer all ingredients. Do not stir or toss. Cover tightly overnight. Before serving, toss with a bottle of creamy Italian salad dressing.
Mix flour, baking powder and salt. Cream the butter and sugar. Add egg yolks. Add flour mixture alternately with lemon juice. Beat egg whites until stiff. Fold into batter with lemon peel. Fill lightly greased muffin pan 3/4 full. Mix cinnamon and sugar. Sprinkle 1/2 teaspoon over each muffin. Bake at 375° about 25 minutes. Makes about 10 muffins.
Cook celery and onions in butter until tender. Add hamburger and brown lightly. Add soup, catsup, salt and pepper. Pour into 8 x 8 x 2-inch baking dish. Arrange French fries over top. Bake at 425° for 20 to 25 minutes or until potatoes are brown. Serves 4 to 6.
Combine flour, salt, baking powder, baking soda and sugar in a large bowl. Add butter and cut in with a knife until crumbly or use pastry blender. Add raisins and caraway seed. Mix eggs with buttermilk and blend with dry ingredients. Divide dough in half and shape into 2 round loaves. Place in an 8-inch cake and pie tin. Cut crosses on top. Bake at 375° for 35 to 40 minutes.
Combine popcorn and almonds in large microwaveable bowl. In 4-cup microwaveable measuring cup, combine brown sugar, margarine, corn syrup and salt. Microwave on High for 2 minutes. Stir. Microwave on High for 2 to 3 minutes or until mixture comes to a rolling boil. Stir in baking soda; pour over popcorn and almonds. Mix well. Microwave on High for 2 minutes. Spread on foil or waxed paper to cool. Makes 6 cups. Yum!
Chop vegetables and mix well with other ingredients. Cook until it thickens, stirring occasionally. Put in jars and seal.
Cut chicken into frying pieces. Pour soup and water into large saucepan. Add chicken and a dash of pepper. Cover and simmer until tender, about 1 hour. Add butter during last 10 minutes of cooking. The combination of the chicken flavor with the other ingredients will yield a delicious stewed chicken with a rich savory gravy. Serve in a large crockery dish, piping hot. Hot split biscuits or rolls make an excellent base for smothering with this delicious gravy.
Cook onion and garlic in oil until tender. Stir in next 8 ingredients. Simmer uncovered 30 minutes. Add brown hamburger and simmer 30 minutes or longer.
Boil 2 cups water and sugar until sugar is completely dissolved; cool. Mix juices, 3 cans water and sugar syrup, stirring well. Add soda water, ginger ale and ice ring just before serving. A few thin slices of orange and fruited ice rings will add color. Yield: 20 servings.
Boil broccoli in a small amount of water. Drain. In a mixing bowl, add the sour cream, soup (undiluted), onion, broccoli, dabs of butter and a little of bread crumbs. Butter baking dish. Pour mixture into dish. In small pan, melt 1 stick butter; toss in bread crumbs until coated. Put coated bread crumbs on mixture. Cover dish and bake until bubbly at 300°.
Arrange potatoes in a 1 1/2-quart casserole. Sprinkle lightly with salt. In a saucepan, mix brown sugar, cornstarch and salt. Blend in orange juice. Add raisins. Cook and stir over high heat until mixture comes to a boil. Mix in sherry, walnuts and orange peel. Pour over potatoes. Bake, uncovered, in 350° oven for 25 to 30 minutes or until potatoes are well drained.
Cook hamburger and onions; drain off grease. Cook squash. Cook rice. Mix all ingredients together. Heat through in microwave or in oven. Stir and serve.
Place cream cheese on platter. If using fresh or frozen shrimp, cut into small pieces. If using canned shrimp, drain and rise. Add shrimp and sauce together. Spoon over cream cheese. Serve with crackers.
Roll out biscuits. Fill each with chopped apples. Fold over and seal. Heat in saucepan the soda, sugar, apple pie spice and margarine. Put the dumplings in a greased baking pan. Pour the apple mixture over the dumplings. Bake at 350° until golden brown.
Separate dough into 10 biscuits; flatten into 5-inch circles and press into bottom and sides of greased muffin cups. Set aside. In skillet, brown ground beef; drain. In small bowl, mix catsup, brown sugar, vinegar and chili powder; stir until smooth. Add to meat and mix well. Divide between biscuit lined cups, about 1/4 cup each. Bake at 375° for 18 to 20 minutes or until golden. Cool 5 minutes before removing from tins. Makes 10 servings.
Melt butter in an 11 x 13-inch pan. Add remaining ingredients (except milk) by layering in the order listed. Pour condensed milk over the top of the layers. Bake at 325° for 30 minutes until golden brown. When cool, cut into squares and serve.
Beat eggs, until eggs are fluffy and then add sugar gradually and beat until lemon colored and double in amount. Add vanilla. Fold in flour which has been sifted with baking powder. Mix until well blended. Pour into jelly roll pan which has been covered with wax paper and greased. Bake in 400° oven for 12 minutes. When cake is baked, put on dampened dish towel and pull wax paper off and roll in towel. When cool, unroll and spread with currant jam and roll. Before serving, dust with powdered sugar.
Rub tenderloins with salt, pepper, sage and nutmeg. Brown in olive oil on stove. Add garlic, parsley, onion, bay leaf, red wine and consomme. Transfer to baking or roasting pan. Bake for 2 to 3 hours at 350°. Slice when cooled.
Cream brown sugar and butter. Add eggs and continue beating until mixture is well mixed. Add maple and vanilla flavorings. Put flour, salt, baking powder, and soda into sifter.
Combine hamburg, crushed crumbs, onion, 1/3 cup tomato sauce with cheese, salt, oregano and pepper. Mix well and shape into a rectangle about 10 x 12 inches on waxed paper. Sprinkle pizza cheese evenly over mixture. Roll up like a jelly ball and press ends of roll to seal. Place in shallow baking dish. Bake at 350° for 1 hour. Do not cover.
Preheat oven to 350°. Fry bacon until crispy and drain on paper towel. Crumble bacon into pie shell in a 9-inch pie pan. Top with grated cheese. Combine milk, eggs, salt, white pepper and cayenne in blender. Pour into pie shell. Bake for 30 minutes. This can be prepared and frozen (wrapped in aluminum foil) before baking. Serves 6 to 8.
Preheat oven to 350°. Grease 2-quart casserole. Brown mushrooms in margarine until tender, drain. Carefully combine mushrooms, asparagus (cut into 1/2-inch pieces) and eggs in casserole. Melt margarine, add flour and gradually stir in milk. Add cheese, Worcestershire sauce, pepper and salt until cheese melts. Pour over asparagus mixture. Edge the casserole with bread crumbs and sprinkle the center generously with paprika. Bake 20 minutes or until bubbly. Yields 6 to 8 servings.
Beat the margarine, eggs, sugar and vanilla until creamy. Mix together with creamed mixture the flour, soda, cream of tartar and salt. Chill and roll. Bake at 375° for 6 to 8 minutes. Makes 8 dozen.
Dissolve gelatin in boiling water. Add pie filling and pineapple. Pour into flat dish and refrigerate until set. Combine sugar, sour cream, cream cheese and vanilla. Spread over gelatin layer. Sprinkle with nuts.
Mix cheese, mayonnaise, lemon juice, salt, ginger, pepper and pepper sauce. Stir in chicken, eggs and 1/4 cup onions. Shape into log, 8 x 2-inches. Wrap in plastic wrap; refrigerate until firm, about 4 hours.
Add onion soup mix and broth mix to 6 cups water. Bring to boil. Add spinach. Cook 5 minutes. Add noodles. Cook 5 minutes longer. Add milk. Heat just to boil. Do not boil. Add cheeses. Stir until melted.