HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt caramels with 1/3 cup evaporated milk and stir frequently. Combine cake mix with melted butter and remaining milk. Spread 2/3 cake mixture in greased 9 x 13-inch cake pan. Bake at 350° for 6 to 8 minutes. Remove from oven and sprinkle chips and nuts, then drizzle caramel sauce over that. Top with remaining cake batter. Bake at 350° for 15 minutes; cool before slicing.
Combine ingredients and put in refrigerator for 1 hour before serving. Kids love it, but don't tell them what's in it.
Mix together the apples, oil, sugar, eggs, walnuts and vanilla. Combine rest of dry ingredients with apple mixture; stir until well moistened. Bake at 350° for 35 to 40 minutes in a greased 9 x 13-inch pan.
Cook and drain sausage. Mix soup, pepper, celery, rice and water. Boil for 3 minutes. Pour into greased casserole dish, then add sausage. Cover with foil and cook for 45 minutes. Remove foil and cook for 15 more minutes at 350°.
Mix in order given. Hand mix. Pour in 9-inch pie shell, uncooked. Bake at 325° for 40 minutes.
Preheat oven to 325°. Grease and flour 10-inch tube pan or 12-cup Bundt pan. Sprinkle pecans over bottom of pan.
Combine flour, oatmeal, brown sugar, butter and cinnamon. Put one half of mixture in bottom of 13 x 9-inch pan. Top with uncooked rhubarb.
In medium bowl, cream oleo, sugar, cream cheese and vanilla. Beat egg yolk until well blended. Gradually stir in flour until smooth. Stir in orange rind, chocolate chips and walnuts. Drop on greased cookie sheet. Bake at 350° until bottom of cookies are golden brown. Tops will be white. Bake about 10 minutes.
In a bowl, combine sour cream and soup. Stir in hash brown potatoes, sausage, cheese and onion. Put mixture into a greased 3-quart baking dish. Toss together cornflake crumbs and melted margarine. Sprinkle mixture over top.
Spray or grease a 9 x 13-inch Pyrex dish. Trim crust off bread. Break trimmed bread coarsely and line dish with it. Brown sausage and drain. Layer sausage on top of bread. Layer cheese on top of sausage. Beat eggs with a fork. Mix eggs with milk, mustard and dash of Tabasco. Pour over top of casserole. Cover and refrigerate overnight. Bake, uncovered, next morning at 350° for 50 minutes. Serves 10.
Cover meat with cold water. Simmer 2 hours. Add vegetables and continue to simmer 1 hour more. Drain and serve. Makes 8 to 10 servings.
Stir and pour in a well-greased skillet. Bake for 25 minutes.
Do not preheat oven! Cream butter, margarine, cream cheese and sugar well. Add eggs, one at a time, beating well after each egg. Add flour and then vanilla, mixing well. Pour in a greased and floured tube pan. Put cake in cold oven, then turn oven to 300° for 1 1/2 hour baking time.
Cook rice according to the package directions. Saute onion, green pepper and celery in butter and drain. Mix all ingredients together in a 9 x 13-inch pan and bake 30 minutes at 350°.
Drain fruit and add enough water to make 3 cups. Cook until thickened.	Cool. Fold in fruit, leaving bananas until last. Makes 1 1/2 quarts.
Soak beans and 1 tablespoon salt in 2 1/2 cups water in an 8-quart pan overnight. Cook beans next day for about 2 hours. Cover with cold water. Add 1 teaspoon salt and pepper and dried onions. Put in pan. Bake at 350° for about 2 hours. Mix ketchup, Karo, brown sugar and mustard. Pour this over beans when baking. Put pork chops and strips of bacon on top. If you want you can use hot sauce with mixture.
Combine butter, onion and garlic in 1-quart casserole. Cook, covered, on full power for 2 to 3 1/2 minutes or until onion is tender. Trim excess fat from meat. Cut meat into thin, bite-size strips. Add meat to casserole. Cook, covered, on full power for 3 minutes. Stir halfway through cooking time. Continue cooking on Cook Level 3 for 10 to 13 minutes or until meat is cooked.
In small saucepan over low heat, dissolve 2 tablespoons bouillon in water. In large bowl combine beef, crumbs, onions, bouillon, liquid and egg. Mix well and shape into 18 meatballs. In skillet brown meatballs and pour off fat.
Preheat oven to 350°. Lightly oil an 8 x 8-inch baking dish. In large bowl, stir zucchini, oil and eggs together. Add remaining ingredients and combine well. Pour into prepared pan. Bake for 30 minutes and cut into squares to serve. Makes 6 servings.
Combine sugar and milk in a saucepan. Cook over medium heat, stirring continually. When it forms a hard ball in cold water, remove from heat. Add butter and vanilla. Beat until cool. Add nuts and spread onto cake.
Combine all ingredients except the cracker crumbs. Place in a buttered 1 1/2 to 2-quart casserole. Top with cracker crumbs. Bake at 325° for 30 minutes until firm.
Melt shortening and cool. Add sugar, molasses and egg. Beat well. Sift all dry ingredients; add to first mixture. Sit in refrigerator and chill. Roll in balls and roll in sugar. Bake at 375° for 8 to 10 minutes.
Brown pork with onion. Cook rice according to package instructions. Combine pork, rice, soup, water and sauerkraut (including liquid). Heat in casserole dish (covered) for 1 hour at 350°.
Arrange cooked broccoli in a greased casserole. Place chicken over broccoli. Mix soup, mayonnaise, lemon juice and curry powder. Pour over chicken. Sprinkle cheese and then crumbs over mixture. Bake at 350° for 25 to 30 minutes or until hot and bubbly.
Prepare pudding as directed on package. Add pineapple and stir until creamy. Add whipped topping, nuts, coconut and marshmallows. Mix thoroughly. Refrigerate for at least 2 hours. Serve chilled.
Mix together; save 3/4 cup and mix with 1/4 cup milk for topping. Use Aztec tortillas. Bake at 350° for 30 minutes with topping and cheese on top of enchilada. After cooking, top with salsa sauce. Serve with a salad.
Mix; press in a 9 x 13-inch pan. Bake at 350° approximately 25 minutes. Cool.
To leftover mashed potatoes, add beaten egg white only. Form into balls. Drop into hot fat.
Cook crust and cool. Cap berries and slice them. Chill for 1 hour. Boil together water, sugar and cornstarch. Take from heat and add strawberry jello. Mix thoroughly. Place saucepan in refrigerator to chill until it begins to thicken. Place berries in pie shell and drizzle jello mixture over berries, making sure to completely cover them all. Let stand in refrigerator. Just before serving, put Cool Whip over top. Serves 8.
Mix all together; roll out. Sprinkle with paprika. Cut into narrow strips. Place on ungreased cookie sheet and bake for 10 minutes.
Soften gelatin in water. In a saucepan, combine egg yolks, juice and 1/2 cup of the sugar. Cook over low heat, stirring constantly, until mixture thickens, about 20 minutes. Remove from heat, add softened gelatin and stir until gelatin is dissolved; cool. Oil a 10-inch tube pan. Tear angel food cake into small 1-inch pieces. Put a layer of pieces of prepared pan. Beat egg whites until soft peaks form. Gradually beat in the remaining 3/4 cup sugar, beating until stiff peaks form. Gently fold cooked mixture into beaten whites. Pour part of mixture over cake layer and continue alternating layers until all cake pieces and cooked mixture are used. Chill 6 to 8 hours or overnight. Unmold and frost with whipped cream. Makes 16 servings.
Mix well and pour into greased loaf pan. Bake at 350° for 1 hour.
Brown meat, onion and garlic. Drain fat. Add beer. Simmer about 30 minutes. Add tomatoes and tomato paste; simmer 15 minutes. Add all seasoning, stirring well after each one. Add jalapenos, whole. Cook on low for about 4 hours. Remove jalapenos. Cook 2 more hours or slow cook overnight in crock-pot.
Brown pork chops both sides in electric skillet, take out, then saute onion and celery in butter. Take out, then brown rice. Then add to rice, tomato sauce, brown sugar and sauteed seasonings. Simmer for 5 minutes, then add pork chops on top. Lay bay leaves on top. Cover and cook for 30 minutes at low temperature on simmer. You can add water if needed. Remove bay leaves before serving.
Bone chicken. Add all ingredients together and pour into a large casserole dish or 2 medium ones. Bake for 30 minutes at 325°.
Place potatoes, onion and Spam, alternating, in casserole. Blend soup and milk; pour over potatoes. Bake at 400° for 1 hour.
Boil chicken for 1/2 hour. Add vegetables and seasonings to chicken. Boil for 15 minutes, then simmer until vegetables are tender, about 5 minutes. Serves 1.
In a large bowl, mix together all ingredients. Shape into a loaf and place in shallow glass baking dish (11 x 9-inch). Bake for 45 to 50 minutes at 350°. Serve with beef gravy, green beans and mashed potatoes.
Brown ground beef well. While browning, add onion, garlic, oregano, thyme, salt and pepper. When beef is done, drain well. Add cheese and beaten eggs. Cook over low heat until cheese is melted. Mixture will be very stiff and dry.
Combine vinegar, honey, celery seed, mustard seed, turmeric and dry mustard. Boil and simmer for 5 minutes. Pour over zucchini. Cover and chill. Drain before serving. Serves 8.
Saute onion, bell pepper and garlic in oil until tender. Add the rest of the ingredients and simmer 20 to 30 minutes.
Combine ingredients well. Roll into balls and shape with sugar coated molds. Makes 20 to 30 mints.
Grease and flour a 9 x 9 x 2-inch baking pan. Prepare cake mix as directed in step 2 on package except add 1/2 cup of the topping mix to dry mix; reserve remaining topping mix. Pour batter into pan. Bake for 35 to 45 minutes or until wooden pick inserted in center comes out clean. Cool.
Put vegetables, spices and broth together in Dutch oven. Cook 15 minutes on medium-low until potatoes are tender. Add milk and bring to a slow boil. Add flour to sour cream and mix well. Take 1 cup of hot soup and add slowly to sour cream. Then put back in soup and cook until soup thickens.
Put large kettle on stove. Add carrots, white beans, green beans, bay leaf, onion, oregano, beef and tomato sauce. Simmer and stir often, until beef is mixed throughout with vegetables. Add water to top of vegetables; let simmer for about 40 minutes. Add cabbage, tomatoes and potatoes; simmer for 15 minutes. Add noodles and peas; cook 10 to 12 minutes. Remove bay leaf and serve.
Dice tomatoes by hand. Put onion and jalapeno in food processor (I use a little chopper) and chop very fine. Chop cilantro in food processor fine. Mix all ingredients together. Keep refrigerated until use.
Prepare Jell-O with one cup hot water. Chill in refrigerator until slightly firm. Mix pineapple, crushed nuts and coconut together. Mix softened cream cheese and mayonnaise together. Beat Milnot until frothy; blend in cream cheese, pineapple, coconut and nuts. Whip slightly firm Jell-O and add to whipped Milnot. Pour into Jell-O mold. Set until firm.
Dissolve Jell-O in 1/2 cup hot water. Add cake mix, oil, eggs and 1/2 box of strawberries. Pour into 2 (8 or 9-inch) layer pans that have been greased and floured. Bake at 350° for 30 to 35 minutes.
Peel and slice peaches. Toss with lemon juice. In a saucepan scald 1 cup milk. To scalded milk add 1 cup sugar and whisk until mixed over medium heat. When heated through, add 1/3 of the hot milk mixture to 2 tablespoons cornstarch, whisking to mix thoroughly. Add a dash of salt and 1/2 cup cold milk and whisk until mixed. Add this mixture back into saucepan milk mixture and cook over medium heat, stirring constantly until thick. Add 2 tablespoons butter, vanilla, nutmeg and cinnamon. Pour into baked shell. Chill at least 2 hours. Serve with topping.
Combine first 7 ingredients; pour in 9 x 13-inch baking dish. Add butter to top. Bake at 350° for 45 minutes.
Heat oven to 350°. Saute onions and green peppers in hot oil until yellow. Add ground beef and fry until mixture falls apart. Stir in remaining ingredients. Pour into a greased 2-quart baking dish. Cover and bake 1 hour, removing cover last 15 minutes. Serve hot. Makes 4 generous servings.
Boil the water. Add chicken, onion, celery, carrot, salt and pepper. Cover and simmer for 2 hours. Strain the broth. Remove bones and the skin. Chop the meat and the vegetables. Add to the boiling broth and the rice. Cover and cook 20 minutes or until tender. Salt to taste.
Mix all together in casserole. Cover and bake at 350° for 3 hours. Serve over noodles or rice.
Grease and flour or line with wax paper 2 (8-inch) cake pans. Make a paste of red cake coloring and cocoa. Cream the Crisco and granulated sugar. Add eggs, one at a time, and beat well after each addition. Add vanilla and the red paste and mix well. Sift flour and salt. Add to mixture alternately with buttermilk. Dissolve baking soda in vinegar. Fold at once into batter. Do not beat. Pour into baking pans and bake in 350° oven for 35 minutes, or until done. Spread icing on cooled cake. Can also be made into cupcakes.
Preheat oven to 350°.	Brown hamburger in skillet; add taco powder and 1/2 cup of water. Simmer 5 minutes. In large saucepan bring soups and tomatoes to full boil. Remove from heat; add hamburger meat. In large casserole line bottom with tortilla shells making sure all bottom is covered, overlapping	if necessary.	Spoon half of the mixture from saucepan on	top, smooth and add layer of shells and then remainder of meat sauce. Top with cheese and bake 1 1/2 hour or until cheese browns.
Cook rice and broccoli as directed on package. In a 9 x 13-inch baking dish, layer rice, then chicken, then broccoli. In another dish, mix water chestnuts, mushroom soup and mayonnaise. Spread over layered ingredients. Bake at 350° for 40 minutes. If desired, sprinkle with Parmesan cheese and bake an additional 5 to 10 minutes.
Wash cucumbers and fill jars, add 1 head of dill, 1 slice of onion and 1/2 clove of garlic if desired can be added. Mix and bring to boil the vinegar and salt. Pour hot liquid over cucumbers and seal.
Mix all except soup together. Form into patties and brown in skillet. Drain excess grease. Add cream of mushroom soup and 1/2 can of water. Simmer over low heat for 30 minutes, turning patties occasionally. Extra gravy can be served over potatoes or rice.
Mix all ingredients together. To make tea, blend 1 or 2 tablespoons to 1 cup hot water, depending on strength desired.
Put in unbaked pie shell. Mix well and bake at 450° for 15 minutes, then at 350° until done. Can put meringue on top or Cool Whip.
Boil and debone chicken; cook bacon until crisp. Add onion and pepper; cook until tender. Cook and drain spaghetti. Mix spaghetti, chicken, onion and pepper mixture with remaining ingredients. Put into very hot oven, about 450°, and let heat until entire mixture is bubbly. More sour or chicken broth may be added if mixture is too dry.
Dissolve Jell-O in boiling water; add strawberries. Chill until slightly thickened. Spread on top of second layer. Chill 24 hours.
Pour juice concentrate and milk into blender. Add ice cream. Cover and blend on high speed for 30 seconds. Serve right away, 3 or 4 shakes.
Melt butter; cook onion, celery, celery leaves and parsley until tender. Mix with bread crumbs. Add broth a little at a time until well moistened. Bake (covered) in a buttered casserole for 30 minutes at 325° to 350°. Uncover and cook an additional 15 minutes to crisp the top.
Melt chocolate chips and butterscotch chips in double boiler over low heat. After melted, put 1/2 of mixture into a greased bun pan larger than 9 x 13-inch. Cool this in refrigerator until hard. Save the other 1/2 in double boiler for later (no heat now). Mix together dry regular vanilla pudding, evaporated milk and margarine. Boil 1 minute. Add powdered sugar. Mix and add vanilla or maple flavoring; stir until blended. Spread this over 1st layer. Mix Spanish peanuts in the mixture in double boiler and spread on top of 2nd layer. Store in refrigerator until used.
Cook lasagna noodles in boiling water for 20 minutes. Drain, rinse and set aside.
Sift first 6 ingredients into medium bowl. Whisk together pumpkin, oil, honey, milk and egg in large bowl. Stir in dry ingredients and nuts. Spoon into muffin pan. Bake for 20 minutes at 350°.
In large bowl, combine walnuts, raisins, dates and candied fruit. Coat well with 1/4 cup flour. In large mixer bowl, combine 3/4 cup flour and remaining ingredients. Blend well with mixer. Stir in the fruit and nut mixture, mixing thoroughly. Spread in a greased 15 x 10 x 1-inch jelly roll pan. Bake at 325° for 30 to 35 minutes. Brush, while warm, with Orange Glaze. Cool and cut into bars.
Brush pie shell with small amount of the beaten eggs. Prick bottom and sides with fork. If using metal pan, bake shell in preheated 450° oven until golden brown, about 5 minutes. If using glass pie plate, bake shell at 425°. Cool on wire rack. Reduce oven temperature to 375° for metal pan or 350° for pie plate. Mix all ingredients until well blended. Pour into pie shell. Bake in preheated oven until knife inserted halfway between center and outside edge comes out clean, 40 to 45 minutes. Let stand 10 minutes before serving. Makes 6 servings.
Preheat oven to 375°. Grease and flour pan. Remove toys from countertop. Measure 2 cups flour; get baking powder. Remove kids hands from flour. Put flour, baking powder and salt into sifter. Vacuum mixture the kids spilled onto floor. Get eggs; answer phone. Separate eggs. Warm baby's bottle. Help daughter figure math problem. Answer door bell. Take 1/2-inch salt from greased pan. Look for kids. Put mess in trash can and dishes into dishwasher. Put cake on grocery list. Take an aspirin!
Melt oleo in 13 x 9-inch pan. Mix dry ingredients; add milk. Mix and pour over oleo. Do not stir. Place fruits and syrup on top. Bake at 350° until brown, about 40 minutes.
Mix cream cheese and Ricotta, sugar and eggs. Add sour cream, flour and vanilla. Beat thoroughly. Place in large spring pan that has been buttered and sprinkled with graham cracker crumbs on bottom and sides. Place in pan containing water to cover half of baking pan. Bake at 350° for 1 1/2 hours. Turn oven off and do not open for 4 hours.
Mix all ingredients and beat well. Pour into 3 greased bread pans and bake 1 1/4 hours at 350°. Or, pour into large greased cake pan and bake for 45 minutes at 350° (or until done). Cut into bars.
Saute onions in butter. Add flour and cook 2 minutes. Let cool. Cook potatoes. Set aside. Bring clam juice to boil. Add hot clam juice to flour mixture. Stir until smooth. Bring to boil. Reduce heat. Add clams, potatoes and half and half. Simmer 5 to 10 minutes. You can also add shrimp and scallops to recipe.
Place drained peaches in a 9 x 13-inch baking dish, holes up. Mix brown sugar and flour. Sprinkle over peaches. Sprinkle generously with cinnamon. Place small piece of butter in each peach center. Bake for 40 minutes at 350°. Remove from oven. Sprinkle pecans over each peach. Bake an additional 20 minutes at 350°.
Saute celery and green pepper; add soup, mushrooms, pimento, salt and pepper. Add a little milk to thin; layer in 9 x 13-inch pan: chicken, spaghetti, sauce and sprinkle cheese on top. Bake at 350° for 45 minutes to 1 hour.
Mix well butter and peanut butter. Add confectioners sugar slowly. Mix with mixer until stiff. Finish with hands. Mix like pie dough. Shape into balls. Lay on waxed paper. Stick with toothpicks. Chill well, overnight in refrigerator.
Mix Cool Whip and Eagle milk until blended. Add strawberries, pineapple and nuts. Pour into a 13 x 9-inch pan. Freeze. Cut into squares.
Cut slashes in edge of ham slice. Sprinkle or dot with mustard and brown sugar. Place in heavy skillet or baking pan. Pour on milk at side of ham slice until it barely reaches top of ham. Bake uncovered at 350° for 1 1/4 hours.
Cut cabbage into 8 wedges, leaving a portion of the core. Steam wedges in boiling salted water for 10 to 15 minutes or until crisp-tender. Drain; remove core. Place wedges in a greased 3-quart dish. In medium saucepan, saute green pepper and onion in butter until tender. Stir in flour, salt and pepper and cook until bubbly. Gradually add milk; cook and stir until thickened. Pour over cabbage. Bake, uncovered, at 375° for 15 minutes.
Brown garlic and onion in a small amount of oil. Pour tomatoes (including juice) into blender and chop. Add to garlic and onions. Add sugar, salt, pepper and parsley. Bring to a boil and cook rapidly for 5 minutes (to melt sugar). Lower flame and simmer 20 minutes, stirring occasionally. Stir in oregano last few minutes.
Bake white cake mix as directed in a 13 x 9 x 2-inch cake pan. Cool. Mix vanilla instant pudding as directed. Blend in cream cheese with mixer. Chill and then pour over cake, spreading evenly. Place drained crushed pineapple on top. Mix Dream Whip (which is fat-free) and cover cake with it. Refrigerate. Can be made ahead of time, even the day before.
Cook dates, butter and sugar 8 minutes at slow bubble. Take off stove and drop in Rice Krispies plus 1 teaspoon vanilla extract. Pour on greased platter. Shape into balls. Roll in coconut.
Mix thoroughly the shortening, sugar and eggs. Stir in nuts, fruit and buttermilk. Sift dry ingredients and add to mixture. Chill overnight or at least 1 hour. Drop rounded teaspoonfuls about 2-inches apart on a lightly greased baking sheet and place a pecan half on each cookie. Bake at 400° for 8 to 10 minutes. Makes about 6 dozen or more.
Cream butter, oil, powdered sugar, 1/2 cup granulated sugar and the egg in large bowl until light and fluffy. Combine flour, cocoa, baking soda, cream of tartar and salt in small bowl. Add to creamed mixture with vanilla, stirring until dough is smooth. Cover; refrigerate 30 minutes. Preheat oven to 350°. Lightly grease cookie sheet. Shape dough into balls the size of marbles. Place 2 inches apart; flatten each cookie to about 1/3 inch thick with bottom of glass dipped into granulated sugar. Bake 10 minutes or until firm. Don't overbake. Remove to wire racks to cool. Makes about 5 dozen cookies.
Sift into large bowl the sugar and plain flour. Mix in pan and bring to boil the oleo, cocoa and water. Pour boiled mixture over dry ingredients; stir well and add buttermilk, salt, eggs, soda and vanilla. Mix well and pour into sheet cake pan. Bake at 350° until toothpick inserted comes out clean.
Preheat oven to 350°. Beat egg white until frothy. Add cream of tartar, then gradually add sugar. Beat until stiff. Fold in graham crackers, nuts and vanilla. Spread in buttered 9 x 13-inch glass baking dish. Bake 25 minutes. Cool on rack. Spread whipped cream over top and spoon pie filling over cream. Chill.
Mix flour and milk in a bowl. Add beaten eggs and nutmeg; beat lightly. Melt butter in a large skillet, taking care not to burn. Add egg mixture and bake. Sprinkle with powdered sugar and lemon juice. Cover with orange marmalade and serve.
Combine sugar and Kool-Aid with 1/2 gallon water. Stir until both are dissolved. Pour in thawed strawberries. Mix Jell-O according to package directions and add to mixture. Add enough water to make 1 gallon. Put in plastic gallon jug and freeze. Shake frequently until slushy.
Cook carrots until they are tender; cool. Combine soup, oil, vinegar, mustard, salt, pepper and sugar in a saucepan. Cook until thoroughly heated, then cool completely. Put vegetables in a bowl and pour soup mixture over all. Stir to mix well. Refrigerate until serving time.
Mix. Bake in lightly greased muffin tins at 350° until done.
Mix shortening, sugar and boiling water; set aside to cool. Dissolve yeast in 1 cup warm water. Beat eggs; pour yeast and flour into sugar and shortening mixture. Add eggs; mix well. Refrigerate overnight. Roll out dough; cut with pastry cutter. Dip in melted margarine; place in pan. Place pan and rolls in a warm place; let rise 1 1/2 to 2 hours. Bake in a 450° oven until brown.
Mix the first 3 ingredients together with pastry blender, then add remaining ingredients. Mix well together and let rest 10 minutes before rolling out. I find it best to refrigerate this 10 minutes. You don't even need to use Crisco. I have used a cheap brand.
Blend cream cheese with melted butter until smooth. Add chicken breasts, salt and pepper to taste, milk and onions. Mix well.
Mix the first 4 ingredients together and heat to a boil. Boil 2 minutes. Remove from heat and add remaining 3 ingredients. Mix together and drop by teaspoonfuls on greased cookie sheet. Cool, eat and enjoy. Children love this.