HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix first three ingredients together. Melt caramel and evaporated milk in double boiler or in microwave on Low heat. Place 1/2 of cake batter in greased 13 x 9 x 2-inch pan. Bake at 350° for 8 minutes. Remove from oven; sprinkle chocolate chips and pecans over cooked batter. Pour melted caramel mixture over all. Drop rest of cake mix on. Bake additional 15 minutes at 350°.
Layer buttered bread in 13 x 9 x 2-inch casserole pan. Sprinkle sausage evenly over bread slices. Sprinkle on cheese. Combine eggs, milk, salt and pepper; blend well.
Cream butter and sugar. Blend bananas, eggs and vanilla. Stir together flour and baking soda; blend into creamed mixture. Mix in remaining ingredients.
Stir and brown cut up chicken in oil in a deep pot for about 10 minutes. Cut squash in small chunks; place over chicken. Add chopped tomatoes over squash. Add finely chopped garlic. Pour canned corn over ingredients. Add water and salt. Cover tightly; simmer for about 30 to 35 minutes or until squash is tender. For added flavor, you may use 1/2 cup tomato sauce and 1/2 bell pepper, sliced. Serves 8 or more.
Melt in double boiler until thin, then coat mints and let set on wax paper until dry.
Combine all ingredients except last 3 and spoon into a greased 9 x 13 x 3-inch baking dish. Top with the cheese, potato chips and almonds. Cover tightly and place in refrigerator overnight. About 40 minutes before serving time, place in a 400° oven and cook for 30 minutes or until brown and bubbly. Should nuts begin to get too brown, cover lightly with a piece of foil. Be sure dish is hot through and through. Serves 18 to 20.
Mix. Let stand 10 to 15 minutes before putting in loaf pan. Grease and lightly flour loaf pan. Bake 1 hour at 350°.
Cut liver in smaller slices (if desired). Cover liver with flour; add butter to frying pan and place liver in pan. Brown on both sides; add oregano and lemon. Add water to cover liver; slice onions and place on top of liver. Add salt and pepper. When water cooks down to gravy consistency, it's done!
Preheat oven to 400°. Spray muffin cup with no-stick spray. In large bowl, stir together the cornmeal, flour, sugar and baking powder. In a small bowl, stir together egg whites, buttermilk and applesauce. Add the buttermilk mixture to flour mixture and stir until moistened. Fold in chili peppers and 3/4 cup of cheese. Fill muffin cups about 3/4 full with batter. Top with remaining 1/4 cup cheese. Bake 14 to 16 minutes or until toothpick inserted in the center comes out clean.
Mix potatoes, sugar, eggs, milk, 1/2 cup butter and vanilla. Place into a 2 quart dish. Melt remaining butter and set aside. In separate bowl, mix pecans, flour and brown sugar together. Stir in melted butter. Pour over sweet potatoes. Bake at 350° for 30 minutes.
Brown first four ingredients. Add chicken broth, clam juice, salt and pepper. Add potatoes, corn and clams. Cover and simmer about 20 minutes or until potatoes are soft. In a separate pan melt and blend in butter and flour. Slowly add half and half. Whip smooth and add to soup, cook 10 minutes. Delicious with your favorite corn bread and honey.
Line pie shell with 2 cups of berries. To make sauce, cook remaining berries, sugar, cornstarch, salt and water over medium heat until thickened. Remove and add butter. Cool. Pour over berries and chill until served. Top with Cool Whip.
Beat cream cheese, sour cream, sugar and vanilla until smooth. Beat in eggs, one at a time. Line an ungreased 9 x 13-inch pan with the crescent rolls. Pinch dough together to seal seams. Pour filling on top. Sprinkle with nutmeg. Bake at 350° for 40 to 45 minutes. Yields 12 to 16 servings. Keeps well in refrigerator.
Whip refried beans; spread over shallow baking dish. Mash avocados. Add lemon juice, salt and pepper to taste. Smooth over bean layer. Combine sour cream, mayonnaise and taco seasoning. Spread over avocado layer. Add remaining ingredients in progressive layers. Refrigerate at least one hour.
In a blender, place the mayonnaise, ketchup, vinegar, sugar, onion, salt and pepper; cover and process until smooth. While processing, gradually add oil in a steady stream. Refrigerate. Yield: 2 1/2 cups.
Mix margarine, flour and nuts. Put into 9 x 13-inch pan; press into place. Bake at 350° for 10 to 15 minutes. Cool. Blend cream cheese and Cool Whip (reserve some for topping). Spread over crust. Mix pudding and milk. Put this over cream cheese layer. Top with Cool Whip and garnish with nuts if desired. Refrigerate.
Heat oven to 350°. Cream butters with sugars until light and fluffy. Beat in egg and vanilla. Stir flour with baking soda, salt and spices. Add to creamed mixture. Stir in oats. Fold in while and milk chocolate chips and nuts. Drop my rounded tablespoons about 2-3-inches apart on an ungreased cookie sheet. Bake 9-11 minutes. Cool on wire racks. Makes 4 dozen.
Mix sour cream and cream cheese. Spread on deep plate and top with remaining ingredients. Serve with taco chips.
Separate eggs, placing whites in a large bowl and yolks in another large bowl. Let egg whites warm to room temperature, about 1 hour. Preheat oven to 300° and grease a 10-inch tube pan.
Brown first 4 ingredients in a saute pan. Add next 3 ingredients into a crock-pot. (Cut Velveeta into chunks to melt easier.) Drain meat mixture after browning and add to crock-pot mixture. Let simmer until cheese is melted.
Cream sugar and butter. Add bananas, vanilla, eggs and sour cream. Sift together dry ingredients and add. Mix well by hand. Add chocolate chips (more than 1/2 cup can be used if desired). Bake at 350° for 50 minutes to 1 hour.
Heat all ingredients, except peas and onions. Bring to a boil. Pour over peas and onions, which have been mixed together in a bowl. Refrigerate.
Combine sugar, flour and 8 tablespoons of reserved pineapple juice; mix well. Add cheese and pineapple chunks. Mix all well. Pour into a 1-quart greased casserole. Combine melted butter and cracker crumbs; sprinkle over pineapple mixture. Bake at 350° for 20 to 30 minutes.
Put beef in slow cooker. Combine other ingredients and blend. Pour over beef and cover. Cook for 4 hours at medium setting. Don't stir and don't peek. Serve over rice or noodles.
Brown ground beef and onion together; drain. Add all other ingredients, except shredded cheese. Heat until warm. Pour into 13 x 9-inch casserole pan. Cook for 25 minutes at 350°. Remove from oven and sprinkle cheese on top. Put back into oven until cheese melts. Serve with nacho chips.
Combine dry ingredients into bowl. Add shortening, milk and flavorings. Beat for 2 minutes on medium speed. Add unbeaten egg whites and beat for 2 minutes on medium speed. Pour into 2 (9-inch) floured and greased pans. Bake 25 to 30 minutes. Cool in pans 5 minutes. Cool on cake racks.
Preheat oven to 350°. Combine all ingredients except wings in a bowl. Mix well. Add rings to sauce. Stir to coat well. Remove wings from sauce. Place on a foil-lined baking sheet. Bake wings for 20 to 30 minutes and brush with remaining sauce during the cooking period. Serve with your favorite potato recipe (baked, fried, etc.).
Prepare stuffing: In a large saucepan, heat olive oil. Add onion and saute 2 minutes or until softened. Stir in garam masala and cook 1 minute. Add mushrooms, parsnips and carrots; cook, stirring 5 minutes. Remove from heat; stir in walnuts, thyme, bread crumbs, egg and salt and pepper. Stuff and truss chicken. Place breast down in a roasting pan; add 1/4 cup water. Roast 45 minutes; turn chicken breast up and dot with margarine. Roast about 45 minutes or until a meat thermometer inserted in thickest part of thigh (not touching bone) registers 185° (85°C). Transfer to platter; keep warm.
Season meat with Tex Joy steak seasoning. Cook meat in 1/2 cup olive oil. Add onions, bell peppers and mushrooms and cook until crisp, not mushy. Add wine and, if needed, add a little water. May need a clove of garlic. Cook spaghetti and drain. Add grated Italian cheese and pour sauce over spaghetti.
Combine sour cream, mayonnaise and curry powder. Toss gently with everything, except almonds. Chill several hours (better overnight) before serving. Sprinkle almonds on top before serving. Can be used as is on lettuce or put in pineapple boats.
Cut cooked potato in half. Scoop out insides, trying not to tear the skin. Mix the potatoes, salt and pepper and the broccoli and cheese. Restuff back into the potato skin.
Place wafers in bottom of each cupcake paper. Fill 2/3 full of mixture, made of first five ingredients. Bake 15 to 20 minutes at 350°. Top with cherry pie filling and refrigerate or may be topped with other fruit, preserves, nuts or chocolate.
Brown ground beef, salt, pepper, minced garlic and Italian seasoning. Drain. Add tomato paste, tomato sauce and Prego. Simmer until well blended. Remove from heat and let it set. When ready to serve, heat and serve over spaghetti noodles. Garlic bread and a green salad make an excellent meal.
Pat over top of casserole. Bake 40 to 60 minutes at 350° in a 9 x 13-inch pan.
Mix together flour, salt, pepper and paprika. Mix beaten egg and milk in separate bowl. Coat chicken with seasoned flour. Dip in beaten egg mixture and coat again with seasoned flour. Fry chicken in oil of your choice until fully cooked over medium-low heat. Drain on absorbent paper towels.
Soften 1 stick butter. Add chives, about 2 tablespoons or to your liking. Stuff breasts, fold. Dip breasts in melted butter. Season with salt and pepper. Roll in corn flake crumbs. Bake at 350° until done and golden brown, 30 to 45 minutes.
With electric mixer, beat eggs until thick and foamy; add lemon juice and continue beating until well blended. Slowly add about 2 cups hot broth to the beaten eggs and lemon mixture, stirring constantly. Return sauce to saucepan and simmer for 5 minutes longer, shaking pan in a back-and-forth motion. Garnish with parsley or croutons. Serve hot.
Prepare brownie mix as directed on package. Bake in greased 9-inch pie plate 40 minutes or until done. Cool completely on wire rack. Scoop out center of brownie, using a spoon, leaving 1-inch crust around edge and thin layer of brownie on bottom; reserve brownie scraps.
Cut chicken wings in segments (discard wing tips). Fry 24 pieces in hot oil, approximately 10 minutes (do not flour chicken) until brown. Drain on paper towel.
Cook and drain ground beef. In a large bowl combine rice, meat, tomatoes, onion, spices and taco seasoning mix. In a small bowl combine sour cream, olives and green chiles. Use a 9 X 13 pan and layer 1/2 of the beef/rice mixture, 1/2 sour cream mix, and 1/2 cheese. Repeat. Bake in 350 degree oven for 45 minutes.
Combine sugar with oil. Add eggs and beat. Add pumpkin. Add dry ingredients. Pour into greased and floured tube pan. Bake 1 hour at 350°. Good with a cream cheese frosting.
Cut crust from loaf of bread. Cut loaf into 3 or 4 slices lengthwise. Spread cream cheese or butter on each layer. Then spread a layer of chicken salad, a layer of tomatoes and onions and a layer of egg salad garnished with slices of pimentos or anchovies. (Any favorite salad combination may be substituted, however, a colorful middle layer is very attractive when loaf is sliced. All the layer fillings should be spread thickly.) Chill loaf and place on a platter. Cover loaf on all sides with cream cheese as if icing a cake. Add your choice of food coloring to remaining cream cheese and put into pastry tube and decorate loaf with flowers and leaves or writing if you prefer. Decorate bottom of loaf where it meets the plate as well. Chill loaf overnight and before serving, slice and serve with tossed salad.
Mix ingredients (except cheese). Pour half of mixture in greased pan. Spread cheese over that and cover with remaining mixture. Bake at 425° for about 45 minutes.
Heat oven to 400°. Mix butter, shortening, sugar and eggs. Blend in flour, cream of tartar, soda, nuts and salt. Shape dough by rounded teaspoonful into balls. Mix 2 tablespoons sugar and 2 teaspoons cinnamon. Roll ball in mixture. Place 2 inches apart on cookie sheet. Bake 8 to 10 minutes. Makes approximately 6 dozen.
Beat eggs with cream and salt, blending well. Place in a shallow dish and coat the bread slices thoroughly, turning to soak both sides through. Fry until nicely browned in hot fat.
Grease bottom of tube pan. Mix together cake mix, instant pudding, eggs, vanilla, salad oil, baking powder and water. Combine nuts, cinnamon and sugar in separate bowl. Layer in pan as follows: 1/3 nut mixture, 1/2 batter, 1/3 nut mixture, remaining batter and remaining nut mixture. Bake at 350° until tested done.
Heat oysters; drain liquid into heated milk. Combine in layers in a buttered casserole. Begin and end with bread crumbs. Use enough liquid to make moist.
Combine cake mix, melted butter and eggs to form a dough. Pat 2/3 on bottom of greased 9 x 13-inch pan. Melt chocolate chips, milk and butter over low heat. Spread over cake mixture. Add nuts. Put rest of cake mixture between hands to form a thin layer on top. Bake at 350° for 25 to 30 minutes. Freezes well.
Beat egg white until stiff. Dip small bunches of grapes into egg white and let stand on waxed paper until nearly dry. Sprinkle with sugar and refrigerate until dry. Best to keep them in a tightly closed container. Use as a garnish.
Make jello with 1/2 cup less hot water. Let cool to egg-white thickness. Beat in yogurt. Let set. You do not taste the yogurt. Can use any flavor jello or yogurt.
Place ingredients in blender. Blend 2 minutes. Pour into a greased, floured 9-inch deep pie plate. Bake at 350° for 45 minutes or until set. Serves 6 to 8.
Preheat oven to 350°. Grease bottom of a 13 x 9 x 2-inch pan. Combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice and salt in a large bowl. Pour into pan. Sprinkle dry cake mix evenly over pumpkin mixture. Top with pecans. Drizzle with melted butter. Bake at 350° for 50 to 55 minutes or until golden brown. Cool completely.
Mix all ingredients and chill. Shape into strawberries and roll in red sugar. Place a green tinted almond piece to make the stem.
In 2-quart shallow casserole, arrange broccoli; top with turkey. Combine soup, milk and pepper. Pour over turkey. Crush crackers coarsely. Mix with cheese and paprika. Sprinkle over turkey. Bake at 450° for 20 minutes, or until hot and bubbling. Serves 4. Can be doubled.
Mix 4 cups corn flakes with 1/4 cup melted margarine. Put on top. Bake 1 1/2 hours at 325°. Serve warm from oven.
Cream margarine and sugar together until smooth. Beat in eggs, lemon peel and lemon juice. In a separate bowl, stir together the flour, salt and soda. Stir into the margarine mixture. Then stir in oats, dates and nuts until combined. Drop by rounded tablespoonfuls on ungreased cookie sheets, about 2 inches apart. Bake in a 350° oven for about 18 minutes or until dry in center and edges are well browned.
Brown roast slowly in a little oil with onion. Add bouillon, pinch of parsley, thyme and oregano. Add tomato and celery (diced). Add potatoes, carrots, Veg-All, corn and peas to 1 pack of brown gravy. Thicken with flour. Bring to a boil and simmer. Add soy sauce and mix together.
Place all ingredients in a crock-pot and cook about 6 to 8 hours, until vegetables are tender. (Amounts and selection of vegetables may be changed depending on personal preference). Parents may want to remove the stone soon after starting the soup. It does not tenderize well.
Mix milk and peanut butter until smooth. Add Bisquick and vanilla. Roll dough into balls and roll in sugar. Place 2-inches apart on ungreased cookie sheet. Bake at 375° for 6 to 8 minutes. As soon as cookies come out of the oven, press a kiss on the top.
Mix well and rub into meat wrapped in heavy foil. Place in refrigerator overnight. Next morning unwrap and pour 2 tablespoons Worcestershire sauce on meat. Rewrap tightly. Place in large pan. Bake at 250° for 6 hours.
Place meat in bag. Stir together all ingredients except last 4. Pour over meat and refrigerate overnight, turning a couple of times. Place onions and carrots in crock-pot. Add roast and marinade. Cover and cook at low setting for 10 hours. Measure out 2 cups cooking liquid; pour into saucepan. Add the water and flour mixture to cooking liquid and thicken for gravy.
Preheat oven to 350°. Grease and flour a 13 x 9 x 2-inch pan. In large bowl, sift flour with sugar, cocoa, baking soda and salt. Add shortening and milk. Beat 2 minutes. Add eggs and vanilla; beat 2 minutes longer. Pour batter into pan; bake 35 to 40 minutes or until surface springs back when gently pressed with fingertip. Cool completely and frost.
Preheat oven to 400°. In an 8-inch baking dish, drizzle 1 tablespoon sausage drippings. Prepare muffin mix as package directs using 1 egg and 1/3 cup milk. Spread batter evenly in dish. Arrange sausages and peach slices on top. Sprinkle with cinnamon or nutmeg. Bake, uncovered, for 30 minutes until golden brown. Serve with butter, pancake syrup or honey.
In a 9 x 13-inch baking pan melt oleo. Spread cracker crumbs over oleo. Spread coconut over cracker crumbs. Sprinkle chocolate chips over coconut. Sprinkle walnuts over coconut. Pour can of condensed milk over all. Bake at 325° for 25 to 30 minutes. Cut in squares when cool.
Combine first 5 ingredients in a pan and cook over low heat until it bubbles. Remove from heat. Add sugar, flour, soda and vanilla and beat until smooth. Pour into a 9 x 13-inch pan. Bake at 350° for 20 minutes. Cool good on counter.
In a mixing bowl, combine cake mix, oil, margarine and eggs. Mix well. Stir in chocolate chips. Drop dough 2-inches apart on lightly greased cookie sheet. Bake at 350° until lightly browned, about 12 to 15 minutes. Makes 2 dozen.
Place butter in custard cup. Microwave at high 30-45 second, until melted. Stir in garlic powder and parsley flakes.
Prepare pie shell. Let cool. Combine cornstarch, sugar, water and salt; mix well. Add crushed strawberries; cook over medium heat until thick, stirring constantly. Remove from heat; add cut strawberries. Cool; pour in pie shell. Top with whipped cream.
Beat egg whites until foamy. Gradually add 1 cup sugar and beat until thick. Beat egg yolks and add remaining cup of sugar, beating until creamy. Add Eagle Brand milk and cream to egg yolk mixture. Brown pecans in margarine, stirring constantly. Add brown sugar. Combine all mixtures. Mix well. Pour into freezer can and finish filling with regular milk.
Mix crushed cookies and melted butter; press in a long cake pan. Freeze for 15 minutes or until firm.
Brown first 3 ingredients for 15 minutes. Add remaining ingredients, cover and simmer 30-45 minutes, stirring occasionally.
Pour boiling water over dates and add soda; let set until cool. Cream butter or margarine; add sugar and stir until well mixed. Add beaten eggs and vanilla. Add sifted dry ingredients and nuts and mix well. Add the cooked dates and water. Bake in a greased 13 x 9 inch pan at 325° for 35 minutes.
Cut up first 4 ingredients. Mix small amount of milk with Miracle Whip to make dressing. Toss with vegetables. Fry bacon until crisp. Drain and crumble. Mix with salad just before serving. Salt and pepper to taste.
Mix cheese and margarine until smooth. Spread mixture on first layer (1/2) of the bread slices in 8 x 13-inch or 9 x 12-inch pan. Spread ham and mushrooms all over bread. Place remaining bread slices on top. Spread remaining half of cheese mixture on top. Beat eggs and milk together and pour over top of bread. Let set overnight in refrigerator. Just before baking, sprinkle paprika over top and bake at 350° for 45 minutes.
Brown sausage and drain; beat eggs. Add milk, bread, sausage, cheese and seasoning. Put in shallow baking dish. Let set 4 hours or overnight in refrigerator. Bake at 325° for 45 minutes.
Blend 2 pkgs cream cheese. Drain and crumble shrimp. Add to cream cheese along with mustard. Mix together. Form into ball and roll into nuts.
Hamburger, salt and pepper to taste, make 1/4-inch patties for as many as needed. Place on a sheet of foil large enough to fold over and seal patties. On top of each patty, layer thinly sliced potatoes, carrots and onion. Salt and pepper top of each patty and place a pat of butter on each. Fold the foil and secure tightly. Place on cookie sheet and bake 1 hour in preheated oven at 400°. Use juice for gravy.
Let bread dough thaw and rise until doubled in size. Preheat oven to 400°. Divide risen dough into 1/3. Pat 1/3 of dough into bottom of pie pan. Toss spinach, mushrooms and onions; season with salt and pepper. Layer half of Mozzarella cheese on top of dough; top with spinach mixture. Layer with remaining Mozzarella cheese. Roll out 1/3 of dough to 9-inch circle. Place on top of pizza. Pinch together top and bottom crusts. Bake for 35 minutes. Spread pizza sauce over top; sprinkle with Parmesan cheese. Bake an additional 10 minutes. Cool. Take the remaining dough and shape into bread sticks. Let rise on greased baking sheet until doubled in size. Bake at 400° for 12 minutes or until lightly browned.
Cook noodles in boiling salted water. Drain. Mix soup, milk and salt and heat, stirring constantly. Add cheese, stir until melted. Add remaining ingredients, except 1/2 cup almonds and the crumbs. Mix with noodles, put in	buttered 2 quart casserole, top with crumbs and remaining almonds.	Bake, uncovered, in hot 400° oven for about 20 minutes. Serves 6.
Cream oil and sugar. Beat in eggs, vanilla and shredded zucchini. Mix all dry ingredients and add to creamed mixture. Beat until moist. Add nuts. Pour into 2 greased loaf pans. Bake at 350° for 1 hour.
Mix first 9 ingredients. Add all at once the remaining ingredients. Do not overmix. Pour into loaf pan. Bake 50 to 55 minutes in 350° oven. Cool in pan for 5 minutes. (Glaze if desired.)
Fry bacon in 19-inch skillet until crisp. Drain, reserving fat. Return 1 tablespoon fat to skillet. Add corn and cook 8 to 10 minutes or until golden brown. Stir in milk; simmer 2 to 3 minutes. Add eggs, salt and pepper. Cook and stir until set. Serve topped with bacon and cheese.
Brown onion, turkey and noodles seasoning packet with water. Let simmer about 10 minutes. Serves 4.
Combine first 5 ingredients in container of electric blender; process until smooth. Stir in remaining ingredients. Chill. Yield: 2 cups (about 13 calories per tablespoon).
Brown meat in a large, heavy pan. Combine bay leaves and allspice in a bag or piece of clean cheesecloth. Add with remaining ingredients to meat. Bring to a boil, stirring frequently. Reduce heat. Cover and simmer over medium heat for 3 hours.
Sift flour, baking soda, cinnamon, ginger and salt in medium bowl. Beat egg whites to soft peaks. Gradually beat in apple juice concentrate, thawed, increasing mixer speed to high. Fold in nonfat milk powder into whites, then fold in wheat or oat bran and flour mixture. Stir in shredded carrots. Spoon into 12 (2 1/2-inch) muffin pan cups. Top with drained pineapple. Bake 20 minutes or until toothpick inserted in center comes out clean at 375°. Cool on wire racks. Makes 1 dozen.
Cook vermicelli according to package directions, substituting chicken broth for water. Saute onions and green pepper in butter. Mix all ingredients together and place in large dish (2 smaller dishes may be used). Sprinkle cheese on top. Bake 30 minutes at 350°. Serves 10.
Mix all ingredients together. Bake at 325° for 1 hour and 15 minutes.
Mix together. Place in a casserole dish and bake in a 350 degree oven.
Make a white sauce with butter, flour, milk, salt and pepper. Add cheese; stir until melted. Add remaining ingredients; mix well. Pour into 1 1/2-quart casserole dish. Bake at 350° for 55 to 60 minutes or until hot. Serves 6 to 8.
Layer strips of bacon on top or chop and mix in beans. Mix all ingredients into beans. Pour in casserole. Bake at 350° for 1 hour.
Combine the first 5 ingredients; stir in pecans. Peel zucchini, if desired; shred enough zucchini to measure 2 cups. Combine zucchini and the remaining ingredients; add to flour mixture, stirring just until dry ingredients are moistened. Spoon batter into 2 greased and floured 9 x 5 x 3-inch loaf pans. Bake at 350° for 1 hour and 5 minutes, or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans. Let cool. Yields 2 loaves.