HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine caramels and 1/3 cup milk. Mix cake mix, butter and 1/3 cup milk. Stir in nuts. Put 1/2 mixture in pan. Bake at 350° for 6 minutes. Spread the other half of batter on top of the batter that was in the oven. Bake for another 15 to 18 minutes.
Preheat oven to 350°. Combine ground beef, onion, bread crumbs, egg, mayonnaise and seasonings; mix well. Keeping meat mixture one inch from edges; press meat mixture into the bottom of a 15 1/2 x 10 1/2-inch jelly roll pan. Bake for 20 to 25 minutes; drain. Top mixture with cheese and bake 5 to 8 minutes longer or until cheese is melted. Remove from oven and allow to set (about 5 minutes). Cut meat into 20 squares and place inside split rolls. Serve with mustard and mayonnaise.
In small bowl combine cake flour, baking powder, salt and baking soda. In large bowl cream the butter and sugar, then add eggs. In another small bowl measure 1 cup lightly mashed ripe bananas, vanilla and 1/4 cup yogurt. (You can substitute buttermilk or sour cream for the yogurt; you may use flavored yogurt if you wish.) Add the flour mixture alternately with the banana mixture into the butter mixture in thirds. Bake in 2 round greased baking pans at 350° for 30 minutes. A good use for overripe bananas.
Combine shortening, salt and peanut butter; mix well. Add both sugars gradually; cream thoroughly. Add egg and milk, mixing well. Drop from teaspoon onto sheets that are well-greased. Dip a fork lightly in flour, then press down cookies flat, making crisscross top. Bake at 350° until done. Makes about 5 dozen.
Brown ground beef and onion. Cook macaroni. Add to browned ground beef, sugar, pizza sauce, tomato sauce and tomato paste. Season with oregano, onion salt and garlic salt. Add macaroni to meat mixture. In casserole dish layer 1/2 meat mixture. Cover with Mozzarella cheese; repeat. Top with Parmesan cheese and pepperoni. Put in microwave for 5 minutes or conventional oven at 350° for 45 minutes.
Mix and let sit overnight to mingle the flavors. Get a small loaf of dark bread from the bakery, unsliced. Hollow out the center. Cut the removed bread into small pieces. Pour the dip into the hollowed out loaf and arrange the pieces of bread around the loaf.
Brown hamburger in skillet; drain excess fat. Add vegetable soup and water; season. Cover mixture with biscuits. Bake in oven at 400° until biscuits are golden brown.
Mix together all ingredients, except blueberries. Then blend until smooth. Fold in berries. Bake in a greased tube pan that has been sprinkled with sugar, at 325° for 1 hour, or until done.
Cook broccoli only slightly in boiling water. In another pan, boil rice in 3 cups of water with salt. When both are cooked, place in a large casserole dish and mix in scallions, cheese and soup. Grate cheese on top and sprinkle bread crumbs. Bake in a 350° oven for approximately 30 minutes or until bubbly and light brown.
Cook rice according to directions. When done, add Cheez Whiz, corn and soup. Mix well and serve.
Drain 1/2 cup of thick sauce from pie filling and reserve. To reserved sauce, mix in 1 tablespoon Amaretto and 1/4 teaspoon almond extract. Set sauce aside. Spoon cherries over bottom of pie shell. Mix remaining 3 tablespoons Amaretto, egg, sour cream, sugar, vanilla, flour, remaining 1/4 teaspoon almond extract and salt. Pour over cherries. Bake in preheated 450° oven 10 minutes. Reduce temperature to 350° and bake 35 minutes longer. Remove pie from oven.
Layer in large casserole dish in order listed. Cover and bake at 350° until bubbly (about 30 minutes).
In glass container, layer: 1/2 brownies (broken into chunks), 1/2 mousse, 1/2 candy bars and 1/2 topping, then again a layer of brownies, mousse, candy and topping. Set in refrigerator overnight.
Mix dry ingredients. Add oil, vanilla, pineapple, carrots and pecans. Add eggs last. Pour into layer pans or a 9 x 13-inch greased pan. Bake at 350° for 1 hour. Cool. Frost.
Heat oven to 350°. Cook hamburger; drain. In Pyrex or other baking casserole dish, mix soup, hamburger and rice. Add salt and pepper as needed. When mixed, then add green beans and mix carefully. Prior to baking, pour enough water over mixture to more than cover it. Bake at 350° for 1 hour.
Fry hamburger and onion until done. Pour off excess fat. Add cream of mushroom soup, undiluted. In casserole dish, place half of hamburger mixture. Add half of cheese. Put rest of hamburger mixture and cheese in dish. Cover with frozen French fries, Tater Tots or hash browns. Bake 45 minutes at 350° or until potatoes are done.
Soften cream cheese and margarine. Cream adding sugar. Add eggs one at a time. Add flour and extract. Bake 1 1/2 hours at 350°.
Saute the onion in the butter. Add the water and bouillon. Heat to boiling until dissolved. Add the noodles and salt. Cook 3 minutes. Add the broccoli and garlic powder. Cook 4 minutes. Add the milk and cheese. Heat, but do not boil.
Cook cabbage until tender; drain. Saute onion and 5 tablespoons butter until tender. Add soup; mix well. Add cheese; heat and stir until melted. Remove from heat. Stir in cabbage, salt and pepper. Transfer into ungreased baking dish. Stir remaining butter and bread crumbs until lightly coated. Sprinkle over casserole. Bake uncovered at 350° for 20 to 30 minutes or until browned.
Chop clams and simmer in juice 5 minutes. Saute celery leaves, green pepper and onion in butter. Mix remaining ingredients.
Dredge meat in flour, salt and pepper. Layer meat (floured), mushrooms and onion in crock-pot. Pour broth over all. Can add carrots and peeled potatoes on top, if desired. Cook in crock-pot on high 4 hours or slow (low) 8 to 10 hours.
Place pineapple sherbet in punch bowl and cut into pieces. Pour cranberry juice over this.
Measure 1 3/4 cups apples into a big bowl; add sugar and let stand 10 minutes. Sift flour; add next 5 ingredients. Blend butter and egg into apple mixture. Add flour and stir just until blended. Fold in raisins and nuts. Pour into a greased 8 x 8-inch pan. Bake at 350° for 50 to 55 minutes.
Bring to a boil and pour over pickles. Let stand overnight. Drain juice and heat again for 3 mornings. Then put in jars and seal.
Mix first three ingredients together; place half of mixture into a greased 9 x 13-inch pan and bake for 10 minutes at 350°. Melt caramels and 1/3 cup milk. Pour over warm cake. Sprinkle with nuts and chips. Spread remaining cake batter over top with a large spoon. Bake 15 to 18 minutes.
Mix ingredients together and bake in an 8-inch pan. Bake at 350° for 40 minutes.
Combine first 4 ingredients, set aside. In large pan mix the remaining ingredients. Bring to a boil. Add to the first 4 ingredients. Bring to a boil again. Stir constantly. Have jars and lids ready. Boil jars and lids. Pint jars are best. Seal. Can be used as a nice compliment for holiday meals or anytime.
Combine egg yolks, sugar and milk. Cook until thick. Set aside. Add lemon	and lemon juice. Add 1/2 cup sugar to egg whites. Add sugar gradually as	you are whipping the whites. Whip a bottle of whipping cream and add to egg whites (may substitute a medium size container of Cool Whip). Fold into mixture and spread	over a large crumbled angel food cake in large bowl. Let	stand or refrigerate over night. Cover with coconut, dish out into dessert dishes with a dab of Cool Whip, topped with a sprinkle of pecans and a red cherry.
Brown sausage and drain. Mix all ingredients well. Roll into balls and bake at 400° for 15 minutes.
Mix dry ingredients. Make a hole in the middle of mixture. Add applesauce, eggs and oil. Fold raisins and nuts into mixture. Pour mixture into a greased, lined tube pan and bake 45 minutes at 350° and 15 minutes at 375°. When done, cover lightly until cool, preferably overnight.
Combine dates, sugar and water. Cook over medium heat until thick, stirring constantly (about 3 to 4 minutes). Set aside to cool.
Beat all ingredients together for 5 minutes. Bake in a 9 x 13-inch pan at 350° until toothpick inserted near center comes out clean. Cool for 5 minutes. Mix 1/2 cup lemon juice and 2 cups powdered sugar. Poke holes in warm cake and pour over. This cake is for lemon lovers only. Very lemony!
Melt butter in saucepan; add brown sugar. Boil 2 minutes, stirring constantly. Stir in milk until mixture boils up. Cool. Add confectioners sugar until desired consistency to spread.
Saute onion in margarine. Combine all ingredients, except muffin mix. Stir in muffin mix. Pour batter into a greased 9 x 13-inch baking dish. Bake at 400° for 25 to 30 minutes. Serves 8 to 12.
Cut bread into top and bottom halves. Combine cheddar cheese, cream cheese, olives, mayonaise, onion, mustard and worchestershire sauce. Evenly spread 1/2 of the mixture on each half loaf. Place 5 tomato slices on each, then crisscross bacon halves atop the tomatoes. Wrap each loaf loosely in foil, leaving the top open. Place on a baking sheet. Bake at 350° for 25-30 minutes.
Mix ingredients, adding blueberries last. Stir until just blended. Bake at 425° for 12 to 15 minutes.
Layer cooked noodles, tuna, peas and mushroom soup in casserole dish; top with bread crumbs. Bake at 350° for 45 minutes.
Heat oven to 350°. Mix all ingredients together and pour into ungreased pan. Bake 40 to 45 minutes. Serve with whipped cream.
Cut broccoli; use only the tops (flowerets). Add crumbled, cooked bacon, chopped onions and raisins. Mix dressing (mayonnaise, sugar, vinegar and milk). When ready to serve, add noodles and pour on dressing and mix.
Heat oven to 350°. Mix all ingredients, except paprika, in a large bowl. Pour into a greased 12 x 7 x 2-inch pan. Sprinkle with paprika. Bake, uncovered, until knife inserted in center comes out clean (40 to 45 minutes).
Mix together soups, salsa and milk. Cut up 4 tortillas at a time. Layer tortillas, chicken and soup until all used. Top with grated cheese. Bake at 325° for 40 minutes in a 12 x 8-inch baking dish.
Mix the eggs, 2 teaspoons oil and the water. Use this mixture to moisten dry chicken, then roll in cornstarch and fry in garlic and 1/2 cup oil until lightly browned. Cover with Sweet and Sour Sauce. Bake at 350° for approximately 30 minutes on each side.
*If using self-rising flour, omit baking powder and salt. Decrease baking soda to 1/4 teaspoon.
Heat oven to 375°. In a large bowl, combine cheese soup, mushrooms and lemon juice. Mix in tuna, macaroni, peas and carrots and olives. In a small saucepan, melt butter. Add onions and cook until golden brown, stirring frequently. Stir onions into tuna mixture; pour into deep 2 quart casserole. Mix together Cheddar cheese, bread crumbs and melted butter. Sprinkle over tuna mixture. Bake for 20 minutes or until top is lightly browned.
Preheat a heavy pan (4-quart) on medium heat. Pat pork loin dry and season with salt and pepper or Mrs. Dash. Brown pork on all sides for 5 minutes. Thinly slice onion and place in pan with roast. Cover pan and reduce heat to medium low. After 30 minutes, turn pork and add 1/2 to 1 cup water. Turn roast occasionally and cook for 2 to 2 1/2 hours.
Combine beef, onions, carrots, potatoes and gravy; set aside. Melt butter in bottom of 8-inch square baking dish in oven. Combine remaining ingredients in mixing bowl. Stir until blended and pour into baking dish. Pour beef mixture over batter. Do not stir. Bake and serve.
Save in a separate bowl 1/4 package of dressing mix. Mix 3/4 package remaining with melted oleo. Add squash, onion, carrots, soup and sour cream. Place in baking dish and top with dressing mix saved in bowl. Bake 30 to 40 minutes in 350° oven.
Beat eggs well. Mix other ingredients to beaten eggs. Mix well. Pour into 2 unbaked pie shells. Bake at 325° for 1 hour or until pie doesn't shake in center.
In a heavy pan, cook the first 5 ingredients until hard crack stage on thermometer (295°). Remove from heat and add the soda. Stir vigorously. Put into well-greased pan, spreading thin. When cool, crack into pieces.
Saute celery and onion in margarine until soft. Stir in flour, sauce and all seasonings until smooth. Remove from heat. Stir in broth and milk. Heat to boiling. Boil 1 minute. Add beans. Simmer, uncovered, 5 minutes. Serve with biscuits.
Place carrots in medium saucepan; cover with water. Boil until just tender (about 10 minutes). Add apples, sugar and cinnamon; boil until apples are soft (5 to 10 minutes). Mix cornstarch and 1/2 cup water. Slowly add to pan until sauce is thickened.
Combine last 6 ingredients and then add saltpeter mixture. Put meat in container (crock or slow cooker). Pour marinade over meat. Weight down with plate. Leave for 3 weeks. Turn occasionally. If meat is bloody, rinse and then cook as a regular roast. Serve warm or cold. Delicious!
Combine warm water and yeast; add milk, sugar, salt, eggs and shortening. Add enough flour to make soft dough. Turn out on floured surface and knead until smooth. Let rise until double. Shape into rolls. Place into greased pans; let rise again. Bake at 325° for 20 to 25 minutes. These freeze well.
Mix together. Crush 1 roll Ritz crackers and spread over vegetables. Melt 1 stick margarine and pour over mixture. Bake at 350° until bubbly all over, approximately 25 to 30 minutes.
Mix all ingredients well and form into 6 or 8 equal patties. Grill or broil in oven until brown.
Melt 2 tablespoons butter, add flour until smooth. Cook 1 minute, stirring constantly. Combine milk, broth and wine; gradually add to flour mixture. Cook until thickened and bubbly, set aside. Saute green onions in 1 tablespoon butter. Stir in crabmeat, mushrooms, cracker crumbs, parsley, salt and pepper and 2 tablespoons of sauce. Flatten chicken breasts. Spoon 1/4 cup crabmeat mixture in center of breasts; fold sides in; place seam side down in greased baking dish. Pour remaining sauce over breasts. Cover, bake 1 hour. Sprinkle with cheese and paprika; bake additional time for cheese to melt.
Layer bottom of 9 x 13-inch pan with 2/3 of the Oreo cookies. Smooth to make layer even. In large bowl mix until smooth the cream cheese, sugar and Cool Whip and set it aside. In another bowl prepare pudding, using milk. Add both mixtures together, stirring until well blended. Pour over the layer of crushed cookies. Sprinkle with remaining Oreo cookies. Refrigerate 1 hour before serving.
Place ribs on a lightly greased rack in a shallow roasting pan. Bake, uncovered, at 425° for 30 minutes. In a medium saucepan, saute onion in oil. Combine remaining ingredients and add to sauteed onion. Bring to a boil, stirring well. Place roasting pan 7 to 8-inches from heating element. Broil ribs 15 minutes, turning every 5 minutes. Baste liberally with sauce. Serve remaining sauce with spareribs.
Prebake pie crust at 350° for 10 minutes. Cook and stir beef, onion and garlic in 10-inch skillet until brown; drain. Sprinkle with salt and flour. Stir in pickle juice, milk, pickles and 1 cup of cheese. Spoon into pie crust. Bake 15 minutes; sprinkle with 1 cup of cheese. Bake 5 minutes longer or until crust is golden brown.
Cream the butter and shortening with sugars and vanilla. Beat in eggs and cinnamon. Add flour, salt and soda. Stir in chocolate chips and nuts. Preheat oven to 375°. Drop batter by heaping teaspoonfuls on ungreased cookie sheet. Bake 10 to 12 minutes or until golden brown. Makes 6 dozen.
In a saucepan, cook carrots in a small amount of water until crisp-tender; drain. Remove and keep warm. In the same pan, heat brown sugar and butter until bubbly. Stir in lemon peel. Return carrots to pan; cook and stir over low heat for 10 to 15 minutes or until glazed. Remove from heat; stir in vanilla. Makes 6 servings.
In medium bowl, mix unflavored gelatin with Sweet 'N Low. Add hot juice and stir until gelatin is completely dissolved. Stir in remaining ingredients; blend thoroughly. Pour into 8 or 9-inch baking pan and chill until firm. Cut into 1-inch squares. Makes about 6 dozen squares.
Bring the apple juice, spice bag and brown sugar to a boil; stir in orange juice and lemonade. Remove spice bag. Turn heat down to low or put in a coffeepot.
In a large bowl, combine vegetables. Pour in dressing. Cover and refrigerate until ready to serve.
Cream together shortening, sugar and eggs. Mix dry ingredients together and add to creamed mixture. Fold in nuts, dates and apples. Bake at 350° for 1 hour in 9 x 12-inch greased and floured pan. Let stand a little before cutting. Serve hot with whipped cream.
Grate onion; add egg and stir. Add meat and seasonings; mix well. Make small meatballs about the size of marbles.
Drain liquid from vegetables. Combine last four ingredients in pan. Bring to boil. Pour over vegetables. Let marinate, covered, 24 hours in refrigerator.
Let all ingredients stand to room temperature. Mix thoroughly; form into ball. Chill slightly and roll in nuts.
Grease a 4 1/2 x 8 1/2-inch loaf pan. Preheat oven to 350°. Into medium-size mixing bowl, sift together flour, sugar, and mace. Stir in chopped pecans. Blend together eggs, sweet potato, milk and shortening. Add liquid all at once to flour mixture, stirring until blended. Turn into pan. Press pecan halves over top of batter to form design. Bake 1 hour and 10 minutes or until tester inserted in center comes out clean. Cool in pan on rack 10 minutes before removing from pan. Cool completely before slicing.
Cut up all vegetables. In separate container, combine sugar, vinegar and celery seed. Pour vinegar mixture over cut up vegetables. Heat to boiling (do not overcook). Put in clean jars and seal. Can just cold pack and can in the pressure canner at 5 pounds pressure for 5 minutes.
Bring tomatoes, broth and water to a boil. Add the rest of ingredients, bring back to a boil. Reduce heat, cover and simmer for 5 minutes.
Season ribs with the garlic, paprika and seasoned salt. Put the ribs on a rack in a pan lined with aluminum foil. Bake at 350° for 30 to 40 minutes per side. When done, let cool on rack. Place in refrigerator all day or overnight for better flavor.
Make a crust, uncooked. Fill 2/3 full of sliced, fresh peaches. Beat eggs with fork and add flour and sugar. Add melted butter. Pour over peaches. Bake at 350° for 35 minutes. Turn off oven and leave for 45 minutes.
Coarsely chop 1 1/2 cups nuts. In medium saucepan, over low heat, stir sweetened condensed milk, margarine and cocoa until margarine melts and mixture is warm. Remove from heat. Stir in eggs, flour, vanilla and chopped nuts. Pour into prepared crust. Bake at 350° for about 50 minutes until center is firm. Serve warm or cold, garnished with whipped cream and remaining nuts.
Preheat oven to 450°. Combine cookie crumbs and butter. Press onto bottom of a 9-inch spring-form pan. Beat the cream cheese in a large bowl until creamy. Add sugar, flour, salt and vanilla. Mix well. Add eggs, one at a time, beating well after each addition. Blend in cream. Pour over crust. Bake 10 minutes. Reduce oven temperature to 200°; continue baking 35 to 40 minutes or until set. Loosen cake from the rim of pan. Cool before removing rim of pan. Drizzle with Caramel Topping and Chocolate Topping. Refrigerate. Sprinkle with pecans just before serving.
Melt candy bar over low heat. Let cool slightly. Mix into Cool Whip. Pour into crust and refrigerate.
Melt chocolate and butter together. Add salt and milk and boil, stirring. Add sugar, then boil gently for 15 minutes. Great warm on ice cream!
Combine sugar, syrup and water in saucepan; stir until dissolved. Cover and cook over high heat until boiling. Remove cover; lower heat to medium. Continue to cook to hard crack stage (300° to 310°). Remove from heat and add flavoring and food coloring. Stir to mix.
Add soups, rice and water in baking dish. Stir and add chicken parts or boneless chicken breasts. Place in oven at 350° for 1 1/2 hours. No stirring is necessary.
Mix all ingredients together and pour into a pie shell. Bake at 250 degrees for 15 minutes and 300 degrees for 30 minutes. Makes two pies.
Mix Jell-O as directed on package and cool until partially set. Add grated cheese, marshmallows, pineapple and nuts. Mix well. Add whipped cream and chill until set.
Combine flour, butter and half of the pecans in the bottom of a buttered pan (9 x 12-inch) and bake until lightly browned. When cool, cover with pudding (made with pie recipe). Top with Cool Whip and sprinkle top with remaining pecans. Keep in refrigerator until served.
Mix all ingredients. Fry in hot oil until brown, turning once. Drain on paper towels.
Heat oven to 375°. Cream the Crisco, sugars and vanilla in a large bowl. Blend in the egg. Combine flour, salt and baking soda in a sifter. Sift together into creamed mixture, gradually. Stir in chocolate chips.
Saute all vegetables in oil until soft. Add garlic; cook 5 more minutes. Deglaze with red wine. Add tomato paste; reduce heat to low. Cook until vegetables are very soft. Stir in fresh oregano, salt and pepper.
Cream sugar and margarine. Add eggs and vanilla. Sift cream of tartar with flour. Mix gradually. Chill. Roll, cut and bake.
Beat 1/3 cup Karo light corn syrup, margarine, vanilla and salt. Mix in confectioners sugar and coloring. Knead mixture until smooth. You may want to keep your hands dusted with confectioners sugar as you knead. Shape into 1 1/2-inch patties. Press top of patties with a fork then top with a walnut half.
Mix all ingredients well and bake at 300° for 1 1/2 hours. Grease raisins and they will not go to the bottom.
Cook potatoes, celery, onion, parsley, salt and pepper with bouillon cubes in water until tender. Add cheese, milk and flour and cook until thick.
Drain cherries, reserving 3 tablespoons juice. Cut cherries in half; set aside. Drain prunes, reserving 6 tablespoons syrup; pit prunes and set aside. Cream sugar, shortening and eggs at medium speed of a mixer for 2 minutes or until smooth. Stir in cherries, reserved cherry juice, prunes, reserved prune syrup, walnuts and next 3 ingredients. Combine flour and next 4 ingredients; add to creamed mixture and stir well. Spoon batter into a 10-inch tube pan coated with cooking spray. Bake at 350° for 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean. Let cool in pan 10 minutes on a wire rack; remove from pan and let cool completely. Store tightly wrapped in heavy-duty plastic wrap. Yield: 32 servings (serving size: one 3/4-inch slice).
If fish is frozen, thaw enough to cut into 1-inch cubes or cut fresh fish into cubes; set aside.
Mix ingredients together well and put into 4 unbaked pie shells. Bake at 350° until done.
Mix all ingredients and put into a greased casserole dish. Bake at 350° for about 30 minutes.
Preheat oven to 350° and spray a 9 x 13-inch oblong glass baking dish with Pam.
Saute onions, garlic and mushrooms. Cut meat into thin strips. Brown meat with onion mixture. Add soup and Worcestershire sauce. Simmer about 10 minutes. Blend in sour cream. Heat, but do not boil. Season to taste. Serve over hot cooked rice or noodles. Serves 4.
Mix mustard and butter and spread on bread. Cut bread into piece to fit into a greased baking dish. Slice cheese into thin slices. Put bread and cheese in alternate layers into baking dish, ending with cheese on top layer. Sprinkle each layer with salt and paprika. Beat eggs. Combine with milk; pour over bread and cheese. Cut the partially cooked bacon (to eliminate extra grease) into 2-inch slices and lay on top.
In a medium saucepan, combine brown sugar and margarine. Cook and stir until margarine is melted. Stir in oats, baking powder and cinnamon; mix well. Spread mixture in a well-greased 8 x 8 x 2-inch baking pan. Bake in a 350° oven for about 18 minutes, or until golden. (Center will be soft.) Cool; cut into bars. Makes 24.
Saute chipped ham in oleo. Add barbecue sauce to ham and simmer 20 minutes. Serve in fresh bun with pickles.
Mix sugar, flour and cocoa. Beat egg yolks and put in dry ingredients. Cook until thick. Pour into baked pie shell.
Boil potatoes in water. In a separate pan, melt butter then add flour stiring until smooth. Add milk, cheese, salt and pepper.
Brown hamburger and sausage. Drain off all liquid. Mix other ingredients and simmer until meat is well done. Put one tablespoon mix in center of lumpia wrapper. Roll and fold in edges.