HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix caramel with corn flakes until sticky. Scoop out ice cream and apply corn flakes coating to cover ice cream. Store any leftover coating in refrigerator. Drop ice cream balls in hot oil (enough to cover ice cream balls) for 15 to 20 seconds. Place in a dish; top with whipped topping and a cherry. Yield: 12 servings.
Cook and cool rice. Add other ingredients. Mix in mayonnaise to taste. Can easily be doubled for a larger group.
Thaw Tater Tots for 1/2 hour at least. Stir all ingredients together. Put in 9 x 13-inch pan. Bake, uncovered, for 45 to 60 minutes at 350°.
Roast sesame seeds and slivered almonds until golden brown in 350 degree oven for about 15 minutes. Set aside and cool. In large bowl combine lettuce, onions, almonds, sesame seeds and chicken. Pour dressing over salad and toss. Add deep fried noodles and toss just before serving.
Heat chicken soup and milk. Pour half soup mixture into oblong casserole and set aside. Separate crescent rolls at perforations and roll lightly with rolling pin. Divide chopped chicken and 3/4 cup of cheese evenly between rolls. Roll crescent rolls up. Place in casserole dish. Pour rest of soup over rolls and top with grated cheese. Bake at 350° for 30 minutes.
Mix first 3 ingredients. Sprinkle water over and mix well, not too much. Roll out on wax paper. Bake at 325° for 25 to 30 minutes. Makes a single crust.
Saute onion in margarine. Blend in flour and seasonings. Gradually add milk. Cook, stirring constantly, until thickened. Add 1 1/2 cups cheese. Stir until melted. Toss in potatoes and ham. Pour into 2-quart casserole. Top with remaining cheese. Bake at 350° for about 30 minutes. Serves 6.
Mix together butter and sour cream. Add egg, then add corn, then add cornbread mix. Bake in 350° oven for 1 hour in a greased pan.
Mix cake mix, oil and eggs. Add orange slices and nuts. Spoon onto ungreased cookie sheet. Bake at 350° for 10 to 15 minutes. Do not overbake.
Put celery, carrots and onion in blender. Puree. Place halibut in baking dish. Use butter, lemon pepper and seasonings of choice for taste. Cover halibut with puree mixture. Sprinkle Feta cheese over top. Cover and bake at 350° for 30 minutes. Uncover and broil to brown top.
In large bowl, mix together first 7 ingredients; slowly add evaporated milk. Pour into pie shells. Bake in 350° oven for 45 to 50 minutes or until knife inserted comes out clean.
Stir all in large mixing bowl until just well mixed. Do not mash or pack down. Should be coarse and loose. Will become firmer when chilled. Keeps well, when refrigerated, for about 3 weeks. Does not freeze well. Makes about 2 quarts. (Have cheese at room temperature for easier grating.)
Mix ingredients together well. Put mixture into two 9 x 5 x 3-inch loaf pans. Make glaze and spread on ham loaves. Mix 4 teaspoons prepared mustard and 1/2 cup brown sugar. Pour over loaves, covered with glaze, 2/3 cup pineapple juice. Bake 1 1/2 hours at 350°, basting if necessary.
Mix first 4 ingredients in saucepan. Boil until soft ball forms in glass of cold water. Remove from heat. Add peanut butter and vanilla. Stir until peanut butter is melted. Add oatmeal. Stir until well blended. Drop by spoonfuls onto wax paper.
Combine beef, oats, egg, onion, dressing, salts and pepper in large bowl. Mix well. Press mix into bottom and sides of 9-inch pie plate. Microwave on High 5 minutes, rotating plate once. Combine sauerkraut, caraway and cheese. Spoon over meat evenly. Microwave on High, uncovered, 4 to 5 minutes or until cheese melts. Let stand 5 minutes.
In a 3-quart bowl, combine margarine, Worcestershire sauce, pepper sauce and seasoned salt. Microwave at High until margarine melts, 1 to 2 minutes. Stir to blend. Add remaining ingredients and toss to mix well. Microwave at High until cereal is well coated and crisp, 5 to 6 minutes, stirring every two minutes. Spread evenly onto paper towel-lined tray. Cool.
Mix all ingredients together.	Place in a 1 1/2 - 2 quart baking dish. Bake uncovered at 350° for 20 minutes. Serve on cocktail bread.
Mix cream cheese and Cool Whip. Spread on crust. Mix instant pudding as directed on box. Put on Cool Whip and cheese mixture. Top with Cool Whip. Garnish with pecan pieces if desired.
Combine beef, cracker crumbs, eggs, salt and 2 tablespoons A.1. steak sauce. Mix well; shape into 1-inch balls. Brown in skillet. Drain off fat. Combine 1/3 cup steak sauce, brown sugar and margarine. Heat mixture; pour over meatballs. Simmer, covered, for 15 minutes, or until meatballs are done. Makes about 2 dozen meatballs.
Boil potatoes in skin; peel and slice. Shred cheese. Dice onion fine. Mix all but bacon. Place in casserole with partially cooked bacon (chopped) on top. Bake at 350° for 30 minutes. May be made ahead. If stored, add 15 minutes more baking time. May be frozen.
Place cashews and 1 cup water in blender; blend well, then add rice. Soften pineapple and 1 tablespoon water in microwave, then add to blender. Add remaining 1 cup water and blend all well. Pour mixture into crust slowly and refrigerate. May top with fruit or chocolate.
Saute vegetables in butter. Saute mushrooms until just tender. Add stock and spices. Pour in food processor or blender and quickly chop the vegetables until it looks creamy. Reheat and serve.
Make Kool-Aid according to directions on package. Chill liquids. Pour into punch bowl. Float small chunks of sherbet on top.
Put the hamburger into a good-sized mixing bowl. Add the onion, celery, pepper, salt and nutmeg. Mix all very thoroughly, then stir in tomato sauce. In another mixing bowl, beat the egg until light and lemon colored. Add the rice and mix thoroughly. Press half the rice-egg mixture around the sides and over the bottom of well-greased casserole dish. Reserve the other half of the rice to go over the top. Place this casserole under the broiler for 5 minutes, or until rice begins to brown and is set firmly around the sides. Remove from the oven and put in the meat mixture carefully; spread evenly. Cover with the remaining rice-egg mixture. Sprinkle bread crumbs on top. Dot with the butter. Bake at 350° for 45 minutes. Just before serving, place under broiler for a few seconds to brown the crumbs on top.
Combine the sugar, boiling water, salt and cornstarch in a saucepan. Cook until thick, stirring constantly. Remove from heat, stir in 2 tablespoons jello and a few drops food coloring. Cool thoroughly.
Start a pound or so of hot, smoked stuffed sausage in a quart of water. Add shrimp and crabmeat. Let this mixture simmer while you dice celery, bell peppers and onions. Fry these in bacon fat over low heat until done but not brown. (A covered skillet is best for this.) When done, add to seafood mixture and continue simmering. Add tomatoes and tomato paste. In bacon fat, brown four heaping tablespoons flour until very, very brown. This roux is one of the flavor secrets of a good gumbo. Add roux to simmering mixture very carefully to avoid excessive steaming. Add one tablespoon of powdered gumbo file and taste. Add more file and/or salt to suit your taste. Serve the gumbo in large bowls over fluffy white rice. Garlic-buttered French bread and tossed green salad usually complete the meal for our gumbo crowd. Serves about 10.
In a bowl, mix soup mix, dressing and jelly. Put chicken breasts in baking dish. Cover with the mixture and bake approximately two hours in 300° oven.
In heavy skillet melt 1 cup sugar over low heat until melted and caramel colored. Stir constantly. Pour slowly into large saucepan with remaining sugar and cream. Cook and stir until mixture reaches the firm ball stage (candy thermometer, 246°). Remove from heat; add soda. Stir vigorously. Add butter; cool 10 minutes. Add vanilla; beat until mixture stiffens and begins to lose its gloss, about 5 minutes. Blend in nuts. Spread in buttered 8 x 8 x 2-inch pan. Cut in squares when cool.
Preheat oven to 325°. Make cake according to directions on box, plus add the oil. Bake in 9 X 13-inch glass pan for 20 minutes. Cool completely.
Dissolve ice tea mix in 2 cups hot water. Next, dissolve sugar in 2 cups water and boil 5 minutes. Combine dissolved tea with sugar mixture and add remaining ingredients. Add more water if too sweet. Keeps a long time in the refrigerator. Makes 3 quarts.
Mix first 4 ingredients together; press into 9 x 9-inch pan. Bake 15 minutes at 350°. Let cool. Beat together powdered sugar, cream cheese and Cool Whip. Spread over cooled crust. Mix pudding and milk together; layer over Cool Whip. Sprinkle with chopped nuts.
Combine the peanut butter and margarine thoroughly in the large bowl of your mixer.	(I found that room temperature margarine worked fine so I	didn't	have to melt it and then wait on it to cool.) Gradually add the powdered sugar until too stiff for beaters.	Stir in additional sugar until it becomes a consistency you can handle. Roll in buckeye sized balls (about the diameter of a quarter) and chill 30 minutes if necessary.
First make onion-butter. Blend onion soup mix and butter. Store covered until ready to make sandwiches.
Stir together and put in a large casserole and bake. If you start with cold water, 1 hour at 350°. If you start with hot water, 1/2 hour at 400°. Fresh fruit may be used (apples, peaches, bananas).
Dissolve yeast in lukewarm water. Pour boiling water over Crisco, salt and sugar. Beat eggs. Stir into Crisco mixture, then pour in yeast mixture. Stir in flour. Place in refrigerator overnight. Knead 25 times. Roll out, cut and let rise 2 hours. Bake at 450° about 10 minutes, depending on your oven.
Mix eggs, sugar, salt and flour. Beat well and add milk, butter and vanilla to egg mixture. Pour into unbaked pie shell and sprinkle with nutmeg. Bake at 400° for 10 minutes. Reduce heat to 325° and bake 1/2 hour or until done. Cover with meringue. Bake until golden brown.
In blender combine avocado and remaining ingredients except sliced vegetables. Cover and process until smooth. Pour into bowl; cover and chill for 2 to 3 hours. Use vegetables as dippers.
Cook broccoli as directed for 5 to 6 minutes. Drain. Mix together eggs, sour cream, soup and cheese. Pour mixture over broccoli in casserole dish. Bake for 35 minutes at 350°. Then top with French fried onions and put back in oven for about 5 minutes until onions are lightly drained.
Preheat oven to 400°. Combine oil and margarine in 9 x 13-inch roasting pan. Heat in oven for 3 minutes to melt margarine. Add potatoes and garlic. Sprinkle rosemary, salt and pepper over potatoes. Shake pan to coat potatoes evenly. Bake 25 to 30 minutes, shaking pan occasionally, so potatoes will brown on all sides.
Combine dressing with broccoli and other vegetables and cheese. Let stand overnight. When ready to serve, add tomatoes; top with chips.
Combine all ingredients and mix well. Pour into greased loaf pans and bake at 350° for 1 hour (approximately).
Make cream sauce with first 3 ingredients (adjust liquid to make medium thin sauce). Saute celery and pepper. Combine all ingredients, except cheese. Sprinkle cheese over top. Bake at 350° until hot.
Grease pan or dish with butter. Mix all ingredients, saving 1/2 cup chili sauce. Bake 12 to 15 minutes at 400°. Drain off excess fat. Turn meat loaf over and cook about 5 minutes more. Top with remaining chili sauce.
Trim fat from chops. Preheat broiler. Rub the chops with the garlic which has been cut in two. Brush chops with the olive oil; sprinkle with marjoram and pepper. Broil 4 to 5 inches from heat for 4 to 5 minutes on each side, for medium cooked chops. Serve with lemon wedges, if desired, and oven baked French fries. Serves 4. Low in calories.
Grind first four ingredients. Sprinkle with canning salt and let stand 8 hours. Drain, rinse and drain again. Then add remaining ingredients. Mix all together. Mix well and simmer 30 minutes. Pack hot in hot jars. Process as desired.
Mix thoroughly 1/2 cup mushroom soup, onion soup mix, beef, bread crumbs and egg. Bake in a 2-quart baking dish. Shape into loaf. Bake at 350° for 1 hour and 20 minutes.
Preheat oven to 350°. Combine beef, crumbs, onion, salt, egg, pepper and 1/2 can of tomato sauce. Mix well. Form into loaf; put in 1 1/2 x 10 x 6-inch pan. Combine remaining sauce and ingredients; pour over loaf. Bake 1 hour and 15 minutes. Yield: Serves 4 to 6 people.
Mix butter and graham cracker crumbs together and press in baking pan. Add the coconut, butterscotch chips and chocolate chips. Pour milk over top of layers and add nuts on top. Bake at 325° for 30 minutes.
Preheat oven to 375°. Cut pears into bite size pieces. Mix pears with the sugar, raisins, nuts, cinnamon and lemon rind. Take one fillo sheet and spread out on a flat, floured surface. Brush with margarine and 1 tablespoon of bread crumbs. Make a 2-inch surface of 1/2 the pear mixture, leaving a 1-inch border. Start from the end and begin to roll, ending with bottom seam. Repeat with the remaining ingredients. Bake for 35 minutes or until golden. Before serving, sprinkle with confectioners sugar.
Combine all ingredients in pan. Cover and simmer for 35 to 45 minutes. Serve with French bread and Parmesan cheese.
Cook hen, saving broth. Cook roast. Cut up meat. Cook onions and potatoes. Mash together and add to meat. Add chicken broth, soup, corn, margarine, milk, mustard and ketchup. Season to taste. Cook on low heat for 1 hour. May add a little water.
Chop all of the vegetables, wash and drain. Slice beef with a sharp knife into thin slices. Combine meat, pounded ginger, brown sugar, soy sauce, garlic powder and flour. Marinate for 1 hour.
Dissolve jello. Add cheese; mix well (wire whisk helps). Add pineapple, juice and all. Turn into mold.
Saute red and green peppers, zucchini and garlic in oil for about 5 minutes. Add corn kernels from cob. Add basil, thyme, salt and pepper in skillet. Cook, stirring, until heated.
Combine sugar and water in a saucepan, stirring well. Bring to a boil, stirring until sugar dissolves. Reduce heat and simmer 15 minutes. Combine sugar mixture, lemonade and Amaretto; stir well and freeze mixture overnight. Break frozen mixture into chunks. Scoop into glasses, filling 1/3 to 1/2 full. Add carbonated beverage; stir until slushy. Top each serving with a cherry, if desired. Yield: 7 1/2 cups.
Place chicken and onion in saucepan. Cover with water and add salt. Cook slowly until tender. Remove chicken and onion. Put noodles in broth and cook until tender as package directs. Debone chicken and add to drained noodles along with cheese and soup. Place in casserole. Mix melted butter and bread crumbs. Sprinkle on top of mixture. Bake at 300° for 30 minutes. Yield: 6 to 8 servings.
Whip cream cheese until fluffy. Beat in peanut butter and sugar until smooth. Set aside. Prepare 1 package topping mix as per directions on the envelope. Fold the 2 mixtures together and pour into pie shell. Top with chopped peanuts and chill. Serves 6 to 8 people.
Crumble one layer of cake into a punch bowl. Make instant pudding according to directions and put over crumbled cake. Crumble second layer of cake. Put on top of pudding. Drain crushed pineapple. Put pineapple on top of cake. Put cherry pie filling on top of pineapple. Top with Cool Whip. May sprinkle Cool Whip with coconut and chopped nuts, if desired.
Cut the sirloin into strips. Add the remaining ingredients. Cook in a 300° oven for 3 or 4 hours, covered.
Combine ingredients and cook in double boiler, beating constantly with hand mixer for 7 minutes. Scrape bottom and sides constantly with spoon. Icing should be smooth, but stiff. Will cover a layer cake generously.
Add fresh blueberries and can of blueberries together. Put in pie crust. Cover with Cool Whip. Very easy and a good dessert.
Cream shortening and sugar until light and fluffy. Add eggs, one at a time; beat after each addition. Add flour and milk alternately, ending with flour. Add vanilla; mix well. Bake in 2 (9-inch) pans, that have been greased and floured, at 350° for 30 minutes. Cool in pans for 10 minutes. Cool completely; split layers. Make the filling.
Mix flour with baking soda. Combine butter, sugar, pudding mix and vanilla in large bowl. Beat until smooth and creamy. Beat in eggs, gradually add flour mixture, then stir in chips and nuts. Batter will be stiff. Drop by rounded measuring teaspoonful onto ungreased baking sheets, 2 inches apart. Bake at 375° for 8 to 10 minutes. Makes approximately 7 dozen.
Cream together the first 6 ingredients. Spread over a large tray. Spread chili sauce over bottom layer. Top with shrimp. Sprinkle with parsley. Serve with Ritz crackers.
Mix together sugar, cornstarch, water and food coloring. Cook over low heat until clear and thick. Stir in gelatin until dissolved, allow to cool. Add fresh whole strawberries, pour into cold baked pie shell. Top with whipped cream or serve with ice cream.
Put dessert together in the following order: half of the cookie crumbs, all of the sauce, half of the whipped cream, half of the nuts, all of the apricots, remaining nuts, whipped cream and cookie crumbs. Makes 12 servings. This freezes well.
Reserve 36 almonds; finely chop or grind remainder. Sift flour, baking powder and salt. Thoroughly cream butter and sugar. Stir in remaining ingredients except whole almonds. Form dough into 36 balls. Place on greased cookie sheet. Press an almond in center of each ball. Bake in 350° oven for 20 minutes or until lightly browned. Makes 3 dozen.
Mix ingredients by hand in order given. Bake in a 375° oven for 10 minutes; turn oven down to 300° and bake about 45 minutes.
Mix eggs, milk, salt and pepper. Brown sausage and drain. Butter a 9 x 13-inch dish and put crescent rolls in pan. Seal edges. Sprinkle sausage and cheese over rolls. Pour egg mixture over sausage. Bake at 425° for 15 minutes.
Mix sugar and vinegar in a quart jar. Add pecans and shake well. Coat each nut. Place in shallow baking pan and toast at 250°, stirring frequently, until lightly browned. Add butter and seasoned salt to taste (about 1/2 teaspoon). Toss to coat nuts. Continue baking until toasted. Cool and store in airtight container. Refrigerator keeps them crisp.
Bring water and sugar to boil. Remove from heat. Stir in cherry pie filling. Return to boil. Remove from heat. Thoroughly stir in cherry jello. Add pineapple, lemon juice and Pepsi. Chill until set in 9 x 13-inch pan.
Dip chicken breasts in egg and roll in bread crumbs. Fry chicken breasts until brown.
Mix the ingredients with beater. Pour into well-greased and floured 9 x 13-inch pan.
Melt 1 stick of butter in casserole dish. Place fruit over melted butter. Do not stir. Mix together the remaining ingredients. Pour the mixture over the fruit. Again do not stir. Bake at 425° for about 23 minutes.
Put can of peaches and juice in bottom of pan. Mix margarine and cake mix together. Sprinkle on top of peaches. Bake at 350° for 35 to 40 minutes.
Preheat oven to 350°. Combine rice, water, picante sauce, corn, cheese and sour cream in a 2-quart baking dish. Bake for 30 minutes.
Mix all dry ingredients together in a 5-quart ice cream pail. To make serving, place 1/3 cup mixture in cup and add hot water.
Fry hamburger, pepper, onion and seasoning. Alternate in casserole the hamburger mixture, vegetable and tomato sauce; top with mashed potatoes, fresh or leftovers. Bake at 350° until potatoes are brown.
Fry pork chops - plain (brown). Put butter in bottom of pan. Put in oven and melt. Cut up in slices the onion and potatoes; put on top of melted butter. Put the fried pork chops on top of potatoes. Mix the water and soup mix together. Pour over the meat and cover with foil. Put in a 350° oven. Cook 1 to 1 1/2 hours.
Blend butter and peanut butter. Add sugars; mix well. Add egg and vanilla and mix well. Add flour, baking soda and salt. Mix well to form a soft dough.
Pare the carrots and cut into thin sticks. Trim and wash green beans. Arrange the vegetables in separate piles in a skillet. Add chicken broth, vinegar, salt, caraway and pepper. Bring to boil. Lower the heat; cover and simmer for 10 minutes, or until crisp and tender. Drain and serve.
Beat eggs until light and fluffy. Stir in oil, sugar, zucchini, vanilla and lemon. Sift together flour, salt, soda, cinnamon and baking powder. Add to other mixture. Mix until well blended. Pour into 9 x 5 x 2-inch loaf pan. Bake at 325° for 1 hour until bread is done when tested.
Cream the margarine, sugar and egg. Stir in flour, salt, soda, cinnamon, nutmeg and vanilla. Dough will be stiff. Fold in apples and nuts. Spread in pan sprayed with Pam (8 x 8 x 2-inch) and bake at 350° for 40 to 45 minutes.
In a saucepan, cook celery and onion in butter until tender, but not brown. Remove from heat and stir in poultry seasoning or sage, salt and pepper.
Mix together. Put in an ungreased 9 x 13-inch baking dish. Bake for 15 minutes at 350°.
Place ribs in shallow roasting pan meaty side up. Place a slice of unpeeled lemon and a thin slice of onion on each piece of meat. Roast in hot oven (450°) for 30 minutes with a little water on. Combine remaining ingredients. Bring to boil and pour over ribs. Bake at 350° for 45 minutes to 1 hour. Baste with sauce every 15 minutes.
Soak poppy seed and water together for 30 minutes. Mix all ingredients together and bake at 350° for 30 to 35 minutes.
Cook carrots and beans in oil in skillet or electric skillet, over medium heat for 2 minutes. Add cauliflower and onion. Cook 1 minute longer. Add mix of water, chicken stock base, cornstarch and garlic powder. Cook and stir until thickened. Vegetables should be crisp-tender. Add almonds and serve.
Pat the crescent rolls flat on a large cookie sheet. Brush with beaten egg. Bake at 350° for approximately 10 minutes or until light brown. Cool completely. Mix mayo, cream cheese and Ranch dressing. Spread on cooled crust. Top with bits of vegetables and Cheddar cheese. Refrigerate.
Pound dry mustard, salt, pepper and flour into steak and brown in a little fat. Place tomatoes, brown sugar, Worcestershire sauce, onions and diced carrot in oven dish and pour over steak. Cover and bake at 350° for 1 hour.
Add 2 tablespoons sugar if sweet batter is desired. Sift dry ingredients together. Add beaten egg and milk. Beat until smooth.
Stir and cook until golden brown (300° on thermometer). Pour on cookie sheet. Break Hershey bars into pieces and place them on top of the mixture on the cookie sheet. With a brush, spread out the melted Hershey bars to cover the top of the candy. Sprinkle pecans on top of chocolate. Let cool and then break into pieces.
Chop broccoli, tops only, and chop green onions, tops and all. Add dressing. Marinate 3 hours or overnight. Add tomatoes before serving.
In a saucepan, bring to a boil the above ingredients. Add 2 pounds or more of chipped ham. Simmer for 15 to 20 minutes.
Combine sauce and spaghetti; toss lightly. Combine cottage cheese and 1/4 cup Parmesan cheese; mix well. Place half of spaghetti mixture in 10 x 6-inch baking dish. Cover with spinach, cottage cheese mixture and half of Mozzarella cheese. Top with remaining spaghetti mixture. Cut remaining Mozzarella cheese into 1/2-inch strips. Arrange on top of spaghetti mixture to form lattice design. Sprinkle with remaining Parmesan cheese. Bake at 350° for 30 minutes. Makes 6 servings.
Combine vegetables, soup, 1/2 cup cheese, sour cream, pepper, pimento and 1/2 can French fried onions. Pour into a 1-quart casserole. Bake, covered, at 350° for 30 minutes. Top with remaining cheese and onions. Bake, uncovered, 5 minutes longer. Makes 6 servings. Ready to bake in just 5 easy minutes!
Blend the first 3 ingredients (minus 1 cup of the cake mix); press into a greased 9 x 13-inch pan. Combine the next 7 ingredients until well mixed. Pour over crust. Combine the last 4 ingredients and sprinkle over filling. Bake at 350° for 45 to 50 minutes until a knife inserted in the center comes out clean. Serve with whipped cream.