HumbleIntelligence/food-ner-1-Million huggingface dataset:
Thaw, but do not permit to rise, 2 loaves of bread. Break 1 loaf up in chunks. Place in bottom of greased 9 x 13-inch pan. Melt butter. Add brown sugar, pudding mix, milk and cinnamon. Mix all together, then pour 1/2 of mixture over broken bread in pan. Break second loaf on top and pour remaining caramel mixture over broken bread. Let rise 2 1/2 to 3 hours. Bake 30 minutes at 350°. Turn out of pan on tinfoil. Nuts and raisins may also be added.
Combine sugars with flour in a heavy saucepan. Add hot milk gradually. Add salt and cook over low heat, stirring constantly, to make a smooth mixture. Continue cooking, stirring occasionally, 15 minutes, until thickened. Pour some hot mixture into the egg yolks, stirring constantly. Pour back into the pan; mix well and cook 3 minutes longer. Add butter, stirring to melt. Cool. Add vanilla and pour into baked crust.
Boil potatoes in water wtih shrimp and crab boil seasoning packet. Saute chopped onion in melted butter. Pour over cooked and drained potatoes. Add sour cream and cheese; mash together. Serve hot or at room temperature.
Boil noodles 10 to 15 minutes or until soft. While noodles are boiling, prepare other ingredients. Drain noodles; pour into a large bowl. Add other ingredients. When cool, add cheese. Keep chilled.
Bring first four ingredients to boil. Let boil a few minutes and put in mixing bowl. Add flour, sugar and soda; mix. Add milk and vinegar; mix. Add eggs and vanilla. Mix and pour on greased and floured cookie sheet. Bake at 400° for 15 minutes.
Let jello and hot water thicken (will not take long). Mix cream cheese and sugar together. Beat this mixture into jello and fold in nuts, Cool Whip and pineapple.
Dice chicken breasts. Saute them in rosemary, garlic and olive oil. When brown, add mushroom soup. Mix and cook for 3 to 5 minutes. Make stuffing mix. Spray round casserole dish. Layer a casserole dish with chicken mix, stuffing, cracker mix, stuffing and top with grated cheese. Bake at 350° for 30 minutes.
Veal should be about 1/4-inch thick. Cover cutlet with cheese, salt and pepper. Brown meat in oil. Add garlic. Add wine, consomme, lemon juice, spices, parsley and mushrooms. Cover skillet and simmer 45 minutes. Serve over cooked buttered noodles.
Bake brownies according to directions; cool. Punch holes in brownies; pour coffee over brownies. Set aside. Whip up chocolate mousse according to directions. Break candy bars into small pieces in food processor or by tapping them with a hammer. Break 1/2 brownies and place in trifle dish. Cover with 1/2 of the mousse; layer with 1/2 candy, then add 1/2 whipped topping. Repeat layers with remaining ingredients.
Bake potatoes until done. Cut 1/4 off lengthwise. Scoop out potato into bowl; mash well. Add oleo; mix in sour cream, pepper to taste, several shakes of Parmesan cheese and about 2 teaspoons bacon bits. Place mashed potato mixture into potato skins. Put potatoes in baking pan; bake at 350° for 10 to 20 additional minutes or until warm.
Combine all ingredients except ketchup and soy sauce. Bring to a boil, reduce heat then add them. Get mixture hot and remove from heat.
Melt butter in 13 x 9 x 2 inch pan. Sprinkle crumbs evenly over butter. Layer with chocolate and butterscotch chips, coconut, and nuts. Pour milk over all. Bake at 350 degrees for 30 minutes. Cool. Cut into bars.
Dissolve gelatin in 1/2 cup water. Heat cream and sugar just before boiling. Add gelatin. Remove from heat. Add sour cream. Stir until smooth. Add vanilla extract. Mold in individual (plain) salad molds. Refrigerate until molded. Serve or top with raspberry or strawberry syrup. This makes enough for about 25 to 30 servings. Elegant.
Mix all ingredients; pour into unbaked pie shell and bake at 350° until done. Can bake in muffin tins or frozen pie tart shells. Bake 20 to 25 minutes until lightly brown.
Stir dry ingredients into an 8 x 8 x 2-inch ungreased pan. Level off and punch 3 holes into mixture with back of spoon. Into one hole pour the vinegar, into another the oil and into third vanilla. Pour water over all and stir thoroughly with a fork. Bake at 350° for 25 minutes or until done when tested with toothpick. When cool, sprinkle with powdered sugar or frost or use Cool Whip or ice cream. Can be doubled and baked in an ungreased 9 x 13-inch pan.
Cook sausage; drain and crumble. Mix cheese and sausage together and sprinkle into pie shell. In another bowl, combine all other ingredients, then stir into egg. Pour into shell over sausage. Bake at 350° for 40 to 45 minutes.
Grease a 9 x 13-inch Pyrex dish and place slightly thawed potatoes in dish. Mix remaining ingredients in bowl and pour over potatoes. Bake 1 hour and 15 minutes at 350°.
Wash beans and soak overnight in large kettle. Next morning, add water to make 5 quarts. Add bone and simmer 2 hours or until beans begin to fall apart. Simmer 1 hour longer after adding potato, onion, celery and garlic. Remove bone. Cut up meat; return to soup. Season to taste. Makes 4 1/2 quarts of soup.
Combine all ingredients and mix until blended. Also good served over broiled chicken. Serve with assorted vegetables.
Brown beef, onion and oil. Add water, bouillon, bay leaf, basil and pepper. Bring to a boil. Reduce heat and simmer, covered, 1 hour. Add carrots, celery and tomatoes. Cook 30 to 45 minutes. Stir in noodles. Cook until tender, about 10 minutes, stirring occasionally.
Cut the chicken strips about 1/2-inch wide. Melt the butter in a skillet and when it is hot, add the chicken pieces. Sprinkle with salt and pepper. Stir until chicken strips lose their raw look. Add shallots and curry powder. Stir to blend and cook about 1 minute. Transfer chicken to a bowl. Add the wine to the skillet and cook over high heat about 3 minutes or until reduced to about 1/4 cup. Add any juices that have accumulated in the bowl containing the chicken. Add the cream to the skillet and cook over high heat about 4 minutes. Add the chicken and stir to blend well. Serve over rice. Makes 4 servings.
Brown hamburger and drain. Add Velveeta cheese, tomatoes and green chilies and Tabasco sauce. Stir until cheese is melted. Put in crock-pot. Serve with king size corn chips.
Roll biscuits flat. Take egg and brush on flat biscuits. Brown ground beef; drain. Mix all ingredients well. Spoon on center of biscuit. Fold over and press edges with a fork. Bake at 375° for 15 minutes on baking sheet.
Preheat oven to 350°. Grease a 2-quart casserole. Wash squash and slice into 1-inch pieces. Cook squash and chopped onion until tender, approximately 10 minutes. Drain. Combine egg, pepper, milk, butter, salt, fresh crumbs and cup of cheese. Arrange squash and onion in casserole and pour egg mixture over them. Sprinkle top with remaining cup of cheese. Add a dash of paprika for bits of color. Bake 30 minutes. Makes 6 luscious servings.
Mix cream cheese, Cool Whip, and sugar until smooth. Pour into pie crust, then top with blueberries. Chill and serve.
Mix ingredients together. Stir and cook them over low heat, or in double boiler, until about to boil. Remove from heat and cool. Put in ice cream freezer following directions for the freezing machine you have. May add fruit to mixture. We like to add strawberries. May add chocolate syrup, but use only 1 tablespoon vanilla.
Preheat oven to 350°. Beat eggs with mixer. Stir in sugar, oil, zucchini and vanilla. Combine flour, salt, cinnamon, baking soda and baking powder in a separate bowl. Add to egg/zucchini mixture; mix well. Stir in nuts. Pour into greased 9 x 5-inch loaf pan or two greased 8 x 4-inch loaf pans. Bake for 1 hour to 1 hour and 20 minutes. Cool. Store 1 to 2 days before serving.
Combine white vinegar, sugar, water and celery seed in saucepan. Bring to a boil. Stir occasionally. Remove from heat and cool. Put broccoli and other ingredients in a bowl. Add the vinegar mixture and toss. Makes 4 (1 pints) or 8 cups. Put this in refrigerator for 8 hours before serving. Can freeze for 1 month and take out and let thaw before serving.
Melt butter in pan. Prepare cracker crumbs and flour. Salt chicken and roll in crumb mixture. Lay in pan skin side up. Bake at 400° for 35 minutes, turn and bake 35 minutes.
Heat sugar, vinegar, oil, celery seed, salt and pepper together until sugar is dissolved. Cool sauce. Pour over vegetables. Cover and marinate overnight. Shake or stir and serve.
Melt 1 stick margarine. Mix in graham crumbs. Pat mixture in bottom of 9 x 13-inch pan.
Use 11 x 12-inch oblong glass baking dish that has been greased with butter. Layer 1 graham cracker crust made of the following: 6 tablespoons butter, 3 tablespoons sugar and 16 graham crackers (crushed). Mix and press into dish.
Mix all ingredients in a saucepan. Boil 3 minutes, stirring constantly. Pour in glass jars. Cover with 1/8-inch of paraffin.
Preheat oven to 350°. Prepare and brown pork chops on both sides. Drain. Mix soup, milk and water; pour over chops. Bake for 45 minutes or until tender. Remove chops and stir gravy well.
Pour boiling water over jello. Add sour cream and blend until smooth. Stir in pineapple and salt. Place in a bowl and refrigerate.
In a medium bowl, mix ice cream and flour. Add butter and sugar. Fold in blueberries. Stir until mixed well. Spoon into six or eight muffin cups.
Place fish on greased broiler pan; brush with 1 tablespoon shortening. Place fish about 4 inches from broiler unit; broil about 5 minutes. Turn; brush with remaining shortening and broil about 4 minutes longer or until fish flakes easily with a fork. Season with salt and pepper.
Bring to a boil the sugar, cocoa, butter and milk, stirring constantly. Cool; add vanilla. Using a mixer, gradually add powdered sugar until smooth.
Boil squash. Drain and mash. Add margarine, soup, sour cream and onion. Bake at 350° for 30 minutes.
Mix first 4 ingredients together, then add 1 egg at a time, beating well after each egg is added. Pour into a greased and floured tube pan. Bake at 325° for about 1 hour. Do not open oven while baking.
Boil manicotti noodles until done. (Do not overcook.) Drain and set aside. Slice each hot dog lengthwise, being careful not to cut completely through. Half each slice of cheese and fold lengthwise. Stuff each hot dog with 1/2 folded cheese slice, then stuff each manicotti shell with hot dog. Cover bottom of baking pan with chili. Line stuffed manicotti over chili, then cover with remaining chili. Cover and bake at 375° for 45 minutes. Remove cover and bake another 15 minutes. (You may sprinkle shredded Mozzarella or Cheddar cheese on top during final 15 minutes of baking.) This recipe is a real wiener!
Heat oven to 350°. Grease square baking dish, 8 x 8 x 2-inch. Cook and stir ground beef in skillet until brown; drain. Place zucchini slices in single layer in baking dish. Sprinkle with 1/4 cup baking mix. Top with beef and spaghetti sauce. Mix 1 cup baking mix, cottage cheese and egg until soft dough forms. Spread over sauce. Sprinkle with Parmesan cheese. Bake, uncovered, until hot and bubbly, about 30 minutes. Let stand 10 minutes before serving. Makes 6 servings.
In skillet, combine preserves, vinegar, soy sauce, ginger, garlic powder and 3/4 teaspoon salt. Add peppers and onions. Cover and cook (stirring occasionally) until vegetables are tender but crisp. Add tomatoes and pineapple. Heat through and serve.
Mix together in a jar and shake well. Let stand out of refrigerator overnight. Shake vigorously often.
Beat oil, sugar and eggs until well blended. In a bowl, stir together flour, baking soda, salt, cinnamon and cloves. Add to sugar mixture. Drain the pineapple. Add carrots, walnuts and pineapple to mixture. Blend to mix well. Pour batter into greased and floured 9 or 10-inch cake pan. Bake at 350° for about 1 hour. Cool Cake. Prepare frosting.
Dissolve jello in hot water. Add pineapple and strained peaches. Whip together softened cream cheese and condensed milk. Stir into jello mixture and combine. Congeal in a mold. Sprinkle chopped pecans when served, if desired.
About 1 1/2 hours before serving or up to 2 weeks ahead: In a 4-quart saucepan, over high heat, heat water to boiling. Add walnuts and heat to boiling; cook 1 minute. Rinse walnuts under running hot water; drain. Wash saucepan and dry well.
Mix together thoroughly the sugar, Crisco and eggs. Stir in buttermilk and bananas. Add self-rising flour and soda. Beat until mixed well. Fold in nuts. Pour into well-greased 9 x 5 x 3-inch loaf pan. Let stand 20 minutes before baking. Bake at 350° for 50 to 60 minutes until toothpick inserted in center comes out clean.
Pour butter in 8 x 8 x 2-inch pan. Mix together Bisquick, sugar and milk. Pour batter over melted butter. Pour fruit over batter and bake at 350° for 1 hour.
In large bowl, mix flour, oats, corn meal and wheat germ. Add rest of ingredients and stir well. Pour into two greased and floured loaf pans. Bake at 350° for about 45 minutes or until done. Makes 2 loaves with 155 calories per slice.
Mix first four ingredients, beat well.	Add flavorings. Mix flour, salt, soda and add to first mixture. Add sour cream and mix well. Pour into tube pan and bake at 350° about 15 to 20 minutes. Then bake at 325° about 45 minutes to 1 hour.
Heat oven to 425°. Drain fat. Mix all dry ingredients. Coat chicken in mixture. Melt butter in baking dish. Place chicken, skin side down. Drain fat from pan, turn chicken. Bake chicken 45 minutes or until thickest pieces are done. Once chicken has been turned, reduce oven to 375°.
In skillet, cook beef, onion, celery and green pepper until meat is browned. Drain off excess fat. Sprinkle meat mixture with oats, parsley, the 3/4 teaspoon salt, garlic powder and the 1/8 teaspoon pepper.
Mix and make into 6 patties the hamburger, bread crumbs, salt, pepper, egg and 1/4 of the onion soup. Brown the meat on both sides and pour off the excess fat.
Preheat oven to 350°. Brown ground beef (with seasonings) in skillet. Add onion and green pepper to meat when lightly browned. Cook meat until done. Drain. Cook macaroni as package directs and drain. Mix Cheddar and Mozzarella cheeses and halve.
Cook unpeeled potatoes. Cool, peel and shred. Melt oleo and cheese. Blend in sour cream, onions, salt and pepper. Fold in potatoes. Put in buttered casserole dish; dot with butter. Bake at 350° for 25 minutes.
Cook chicken 20 to 25 minutes or until done. Mix vegetables, soup and milk. Chop chicken in to bite size pieces and add to mixture. Put mixture in a 9x12 inch greased baking dish. Place biscuits, one at a time, on top of mixture and bake at 325 degrees for 30 minutes or until biscuits are browned.
Heat together until ingredients form ball. Add food coloring if desired. Work it in until all is soft and pliable. Keep tightly closed when not in use.
Mix crushed vanilla wafers with icing sugar, cocoa and walnuts. Add rum, corn syrup and water. Mix well and let stand for awhile. Form mixture into 1-inch balls and roll in fruit sugar. Store in a cool place.
In bowl, mix all ingredients, except Parmesan cheese. Stir well, coating everything with Italian dressing. Refrigerate overnight, stirring 3 or 4 times before going to bed. Next day, add Parmesan cheese before serving.
Cream butter, shortening, and sugar until light and fluffy. Add lemon and vanilla extract and blend well. Add eggs one at a time and continue beating after each addition. Sift together flour, baking powder and salt; Add alternate to cream mixture with milk. Pour into large tube pan. Bake in 325° oven for 1 1/2 hours, or until cake tests done.
Lightly grease an 11 x 14-inch baking dish or 2-quart casserole dish. Layer tortilla chips, unwrapped tamales, chili, cheese and onions. Cover and bake for 45 minutes at 375°. Serves 6.
Arrange kraut in greased baking dish. Spread sugar over kraut. Spread tomatoes over sugar. Dot with butter. Sprinkle with bacon crumbs on top. Bake at 350° for 1 hour. Let cool before serving.
Drop by teaspoon on greased cookie sheet. Bake at 375° for 11 to 13 minutes. Do not overbake.
Have all ingredients at room temperature; mix. Store in covered container in refrigerator until ready to serve.
Slice chicken (or turkey) breasts and put in buttered 8-inch pan. Cover with a layer of cheese, then pour soup and milk mixture over all. Top with dressing. Bake at 350° for 1/2 hour.
Beat egg whites (room temperature) until stiff. In a separate bowl, cream the butter and sugar 5 minutes on medium speed. Add egg yolks. Beat 5 minutes more until light and fluffy. On low speed alternately beat in flour mixture with milk and vanilla mixture, blending until smooth. Blend in egg whites, beaten stiff. Add 3/4 cup nuts. Divide in two 9 x 9-inch pans or one oblong 10 x 15-inch pan. Bake at 350° for 35 minutes or until done.
Wash and dry chicken. Mix cheese and potatoes together. Dip in chicken or shake in bag. Place in baking pan. Pour over with butter. Bake 1/2 hour at 325° to 350°.
Saute onion in margarine. Peel zucchini and chop into 1/4-inch slices. Add to onion and mix in soy sauce. Fry until zucchini is tender (about 15 minutes).
Cook bacon until crisp. Drain. Reserve 2 tablespoons drippings. Crumble bacon. Cook onion in reserve drippings until tender, but not brown. Add with crumbled bacon to remaining ingredients mixing well. Turn into 1 1/2-quart bean pot or casserole dish. Bake uncovered at 350° about 2 hours. Serves 6.
Spread the beans on a large platter. Mix sour cream, Miracle Whip and taco seasoning together and spread over beans. Layer the green onions, then the green chiles and tomatoes on top of sour cream mixture. Spread cheese over top to cover.
Mix all crust ingredients. Pat into a 9 x 13-inch pan. Bake at 350° for 15 minutes. Let crust cool.
Preheat oven to 325°. Sprinkle pecans and chocolate over bottom of pie shell.
Mix all ingredients, using juice from fruit cocktail with cream cheese, first. Then add remaining ingredients. Pour in loaf pan and freeze. May be sliced and served on lettuce leaf.
Cut tortillas into strips. Mix the cans of chicken, mushroom soup and chilies in a bowl. Mix the grated Cheddar and Jack cheeses in another bowl. Put a layer of soup mixture on the bottom of the casserole dish. Put a layer of the tortilla strips in the dish. Cover with a layer of soup mix. Sprinkle on cheeses. Repeat tortillas, soup mixture and top with cheese. Bake at 350° for 1 hour.
Brown steaks in a frying pan; season with seasoned salt, garlic salt, and/or pepper as desired. Remove steaks from pan and drain off fat. Add 1 tablespoon butter and several minced green onions to pan; cook for about 1 minute. Add 1/2 cup dry sherry and boil down. Remove from heat and beat in some butter. Season with pepper and parsley, as desired (and salt if necessary). Serve over steaks.
Drain pineapple well. Prepare Dream Whip according to directions. Blend in cream cheese and powdered sugar until smooth. Add pineapple and stir well. Pour into pie shell. Chill until set.
Line long Pyrex dish with whole graham crackers. Beat eggs well; add powdered sugar and margarine. Mix well. Spread over graham crackers. Add a layer of sliced bananas. Spread pineapple over the bananas. Spread Cool Whip and sprinkle nuts and cherries on top.
Drain syrup from pineapple and mix with water and vinegar. Combine the brown sugar, cornstarch, salt and ginger. Blend the two mixtures. Cook until thick, stirring constantly. Add beets and heat. Add pineapple chunks. Serve hot or cold.
Mix well and set in freezer until jelled. Mix in Cool Whip; whip with hand mixer or wire whisk. Pour into 9 x 13-inch pan and freeze.
Heat oven to 350°. Mix bread cubes, cheese and 2 tablespoons butter; spread half the mixture in a greased 1-quart casserole and top with peas. Cook and stir onion in 3 tablespoons butter until onion is tender. Blend in flour and seasonings; cook over low heat, stirring until mixture is bubbly. Remove from heat. Stir in milk; heat to boiling, stirring constantly. Boil and stir 1 minute.
Beat cream cheese with mustard and wine until smooth. Add olives and Cheddar cheese. Form into ball. Wrap in waxed paper and chill. Roll in sunflower nuts or finely chopped walnuts before serving. (Nice to keep on hand during holidays for "drop-in" visitors.)
In a small bowl, combine tomato sauce, cola, chutney and red pepper flakes. Spread mixture on drumsticks and grill or broil according to package direction (usually 15 to 20 minutes), turning frequently.
Combine cream cheese and milk. Add smoked beef, onion, green pepper and pepper; mix well. Add sour half and half. Spread into an 8-inch pie plate. Sprinkle nuts over top. Bake at 350° for 15 minutes. Serve hot with crackers. Serves 10 to 12.
Mix dry ingredients. Pour melted chocolate morsels over mixture. Mix well. Press onto a cookie sheet. Freeze for 10 minutes. Break up into pieces (chunks).
Combine ingredients in order given. Pour into a loaf pan sprayed with nonstick cooking spray. Bake about 2 hours at 350°.
Mix cream cheese, grated Cheddar cheese and cheese spread. Add Worcestershire sauce, salt, onion and lemon juice. Form into a ball. Chill at least 1 hour before serving. Roll ball in pecans or chipped dried beef.
Combine meat and all vegetables in large frying pan, browning meat and vegetables. Add soy and Worcestershire sauce, bean sprouts and cream of mushroom soup. Let simmer for about 45 minutes. Good over rice or noodles.
Preheat oven to 425°. Mix the sugar, flour, cinnamon and salt. Stir into blueberries and rhubarb. Turn into pastry lined pie pan; dot with butter. Cover with top crust. Bake for 25 minutes. Reduce heat to 375°; bake 10 to 20 minutes longer.
Combine butter and crumbs. Spread half in the bottom of a 9 x 13-inch casserole. Saute onion until limp in butter. Mix with beans, soup, sour cream and cheese. Spread over crumbs. Top with rest of crumbs. Bake at 350° for 30 minutes. Serves 8.
Mix sugar and extract. Dissolve yeast in small amount of water. Add to sugar mixture. Add 1 gallon lukewarm water and mix very well. Store in a dark, cool place for 24 hours or longer. This can be bottled and capped after yeast has stopped working which would be longer than the 24 hours mentioned.
Mix ingredients and form loaf in an oiled loaf pan. Bake in moderate oven (350°) until brown and firm. Serve with desired cream sauce. This is a recipe guaranteed to make your family fish eaters!
Mix in saucepan. Stir over medium heat. Bring to rolling boil. Boil 1 minute. Remove from heat. Add peanut butter, vanilla and oats. Spoon onto waxed paper to cool.
Put in 8 x 8-inch pan the cut up angel food cake. Set aside. Prepare jello mix as usual. Cover. Put in refrigerator until almost set, then add cut up, cleaned fresh strawberries to jello mixture. Pour over cut up cake. Stir a little to get mixture through cake a little. Top with Cool Whip and sprinkle with nuts (optional). Refrigerate.
Mix fruit juices and chill. Just before serving, add to chilled ginger ale. Garnish with a few leaves of mint, if desired.
Cream butter and cream cheese in a mixing bowl. Gradually add confectioners sugar and vanilla. Beat well. Enjoy on favorite cakes or sweets.
Saute ground beef and onion. Drain. Add spaghetti sauce to the meat mixture. Prepare lasagna noodles (follow directions on package).
Spray skillet with cooking spray. Saute mushrooms and onion. Add 1 cup of water and bring to a boil. Pour in cauliflower; cover and cook for 5 minutes. Stir in broccoli; cover and cook for 10 minutes. Stir often. Reduce heat and add 1/2 cup water, sugar and cornstarch until sauce thickens. Makes 4 servings.
Mix flour, sugar, salt, cinnamon, baking powder, soda, cloves, nutmeg and nuts together. By hand blend in Crisco oil, eggs and pumpkin. Bake at 350° for 1 hour in a 9 x 5 x 3-inch pan. Cool in pan.
Melt butter in skillet and saute the chopped vegetables until translucent. Mix vegetables with crumbs, soy sauce, thyme and pepper. Moisten with stock or melted butter if it seems too dry. Rinse and dry fish. Place in a well-greased baking dish or foil lined pan. Brush inside and out with melted butter. Sprinkle with a little salt and stuff loosely. Bake at 450°, allowing 10 minutes per inch of thickness of the stuffed fish. It is done when fish flakes easily with a fork at the thickest part.