HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a 9 x 13-inch pan, mix 2 cups of the water, milk, 1 1/2 cups sugar and vanilla. Set aside. In a mixing bowl, mix Bisquick biscuits according to box directions*. Take half the dough and roll out in a rectangle about 3/8-inch thick. Slice 1 stick butter over dough; sprinkle 3/4 cup sugar over butter. Roll up from long side. Repeat with remaining dough. Place in pan with milk mixture. Sprinkle 1/2 cup sugar on top of rolls. Bake at 350° for 45 to 55 minutes or until golden brown.
Mix first 4 ingredients and press into 9 x 13-inch dish. Melt chocolate chips. Pour on top. Can refrigerate overnight. Cut into bars.
In saucepan, combine sugar and water. Bring to boil. Boil 1 minute or until sugar is dissolved. Remove from heat. Stir in peanut butter. Place in a blender. Blend on high until smooth. Sprinkle with peanuts, if desired.
Cut potatoes in wedges, roll in butter. Mix crumbs and taco sauce in bag. Add potatoes and shake well. Place on baking pan, skin side down. Bake at 400° until tender. Serve with sour cream.
Cook 15 to 20 minutes. Take off heat. Add 1 cup mayonnaise. Keeps in refrigerator a month.
Mix and chill Jell-O, water, salt and paprika. Mix whipped cream and mayonnaise; fold into Jell-O mixture. Add horseradish and olives. Let set.
Cream butter, shortening and sugar thoroughly and until light and fluffy. Add eggs; blend well. Add flour, baking powder and milk; then add flavorings. Blend well. Pour into a well-greased and floured 10-inch tube pan. Bake at 350° for 1 1/2 hours. Cool cake 5 minutes before removing from pan. Drizzle glaze over cake while still hot.
Cook ground beef and drain. Chop bell peppers and onion. Cook and drain. Cook egg noodles until almost done. Drain. Mix all ingredients together except cheese. Use a large casserole dish and pour in mixture. Add a layer of cheese slices, mixture, then a layer of cheese. Put into oven and bake at 350° until cheese bubbles and is brown.
Mix eggs, sugar and vanilla well; add creams and mix. Put mixture in drum and add milk to a little less 3/4 of the drum.
Combine ingredients (except last 3) in a heavy saucepan or Dutch oven. Cook together until tender (approximately 20 minutes).
Peel and cook eggplant in water; drain. Add salt and pepper. Mash. Saute onion in oleo. Mash tomatoes; mix with onion. Combine with eggplant. Add beaten eggs and bread crumbs. Grease casserole dish; spoon in mixture. Cover with milk; top with cheese. Bake at 375° until hot through and cheese is melted.
Cut the oranges into bite size pieces. This should make about 4 cups. In medium size serving bowl, layer half of the oranges, half of the sugar, and half of the coconut. Repeat.
Finely roll 30 cookies. Coarsely chop 20. Combine finely rolled cookie crumbs and margarine. Press on the bottom and 2-inches up sides of a 9-inch spring-form pan.
Melt caramels with milk in double boiler. Set aside, but keep warm. Combine cake mix with water, butter and eggs in a large mixer bowl and blend on low speed 30 seconds, then beat at medium speed 2 minutes. Pour half the batter into a greased 9 x 13-inch pan and bake at 350° for 10 minutes or until cake puffs up and is gooey. Remove cake from oven and pour caramel-milk mixture over partially baked layer. Sprinkle nuts and chocolate chips evenly over caramel. Pour remaining batter over all and bake at 350° for 25 to 30 minutes until top springs back when touched lightly. Top with ice cream and cut into squares.
Pop can and cut each biscuit into quarters. Mix sugar and cinnamon in plastic bag, coating each of biscuit pieces with sugar-cinnamon mixture.
Drain peaches reserving syrup. Moisten chops in 1/4 cup reserved syrup. Coat chops as directed on package of Shake 'N Bake. Reserve remaining mix. Arrange chops in single layer on rack in ungreased shallow baking dish. Bake at 425° for 30 minutes.
Mix all ingredients. Pour into well-greased 9 x 13-inch pan. Bake at 350° for 35 minutes. Frost with Cool Whip mixed with 1 package pistachio instant pudding mix.
Place apples in baking dish (8 x 8-inch). Combine remaining ingredients; crumble and spread over apples. Bake at 375° for 30 to 35 minutes or until apples are tender and topping is golden brown.
Mix beef, onion, salt and pepper. Using 1 level tablespoon for each, shape into balls. In large skillet, heat 1 tablespoon each of butter and oil. Add half of the meatballs and brown on all sides. Drain on brown paper; repeat.
Melt the butter in a Dutch oven over low heat. Add the carrots and onion; saute over low heat until tender, but not brown, about 10 minutes. Blend in the flour and cook, stirring, for 3 minutes. Add the milk and broth; cook over low heat, stirring constantly, until the mixture has thickened.
Brown meat; drain. Add salt & pepper. Brown onion and garlic and add chili powder to taste. Then add stewed tomatoes and RoTel tomatoes. Next add raw rice; cover and simmer over low heat until rice is done. Stir before serving.
Melt butter and chocolate over low heat in an iron skillet. Take off heat; add last 4 ingredients. Stir gently. Pour into greased muffin tins. Bake at 300° for 30 minutes. Remove from tins immediately.
In 8 x 8-inch or 9 x 9-inch pan, spread pie filling. Cover with cake mix (as is). Sprinkle with nuts. Melt margarine. Pour over evenly. Bake at 350° until brown.
Mix together with oiled hands and make into rolls; then roll in saved crumbs. Put in foil and refrigerate.
Mix all ingredients. Put in 3 loaf pans. Bake at 350° for 45 minutes.
Mix sugar and cornstarch; set aside. Heat water and chocolate until chocolate is melted. Stir in cornstarch and sugar. Boil about 3 minutes or until mixture is thickened. Take off heat, stir in butter and vanilla. Enough for 2 layer cake.
Mix in order given. Bake at 350° for 10 minutes on ungreased cookie sheet.
Cut onions into 1/4 inch slices. Cut "taters" into 1/2 inch slices. Salt and pepper catfish and "tater" slices. In a large Dutch oven or stew pot, fry the bacon until crisp, leaving the grease. Add 1/2 cup of water. Lay one layer of fish, then a layer of onion, and then a layer of bacon. Repeat layers until all ingredients are used up. Leave one thick potato on top. Cover and cook about 1 hour on low heat. Do not stir! When the top potato is done, its ready.
Spoon a couple of scoops of ice cream into a bowl. Add the candy, banana slices and hot fudge. Then stir it all up until the ice cream is soupy. Dig in and enjoy!
Grease 13 x 9 x 2-inch pan; line bottom with sliced cheese. Beat eggs, milk, salt and pepper to taste. Mix in some chopped ham or crumbled bacon, some chopped onion, chopped green peppers, sliced mushrooms (amounts according to taste). Pour into pan and bake at 350° for 30 minutes. To make a larger amount, add 2 more eggs and 1/4 cup milk.
In a small saucepan, combine water, vinegar, cornstarch, oil, mustard, garlic salt, celery seed and pepper. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat; stir in Equal. In a large bowl, combine vegetables; toss with dressing. Cover and chill 2 to 24 hours or until serving time, stirring occasionally. Makes 6 servings.
Flake salmon with fork. Add rest of ingredients and mix well in shallow pan over medium heat. Add a little cooking oil. Drop by spoonfuls and fry until golden brown on both sides.
Bring sugar, milk and butter to a boil. Cook to medium soft ball stage (236°), stirring frequently. Remove from heat. Immediately add Marshmallow Creme, chocolate chips and nuts. Stir until Creme and chips have melted. Pour into 2 plates that have been buttered good. Let cool; cut in squares. Yields about 3 pounds.
Drain juice from clams. Pour over vegetables in saucepan. Add enough water to barely cover and simmer until potatoes are done.
In a medium bowl, combine the cheese, drained mushrooms and pimento. In small bowl, stir together the sour cream with salt, thyme and pepper. Add the sour cream mixture to the chicken mixture; stir until well mixed. Brush the dough with egg white. Place shells on an ungreased baking sheet. Bake at 425° for 15 to 20 minutes, or until golden brown. Follow package directions. Fill shells with chicken mixture. Sprinkle with parsley and serve immediately. Makes 4 servings.
Mix dry ingredients. Add raisins, wine vinegar and water. Cook to a slightly thick syrup. Cool.
Mix in order. Shape in round shape, 1 or 2 balls, and place in pan. Save 1/4 can of tomato soup and mix with water to make a full can of liquid soup. Pour over the meat loaf. Sprinkle with garlic powder on top of meat loaf. Cover and bake at 350° for 2 1/2 hours. The last 1/2 hour, uncover meat loaf.
Core apples. Cut a strip of peel from the top of each. Place apples in 8-inch round cake dish. Press 1 tablespoon brown sugar into each hole. Add 1/2 teaspoon butter and a dash of cinnamon or nutmeg. Cook apples on Low for 5 minutes. Turn dish. Cook on Medium for 5 minutes. Place apples in serving dish. Pour any syrup left in the baking dish into the center of apples. Cool before serving. Makes 4 servings.
Mix all together and put 1 cup grated Cheddar cheese sprinkled on top. Bake at 350° until cheese is slightly brown.
In a skillet, melt butter over medium heat. Saute mushrooms, pepper and onions until tender.
Make crust of pretzels, margarine and 1/2 cup sugar. Bake in 13 x 9-inch dish at 350° for 10 minutes. Cool.
Butter 9 x 13-inch pan. Sprinkle with nuts. Tear bread into chunks. Melt butter, add brown sugar, milk, cinnamon and pudding. Stir until smooth and dump over rolls. Cover tightly and leave in refrigerator overnight. Pop in oven at 350° for one half hour before you plan to eat them. Let cool a couple minutes and turn bottom side up.
Preheat oven to 350°. In small bowl, combine milk, butter, onion flakes, salt and pepper. Add potatoes and cheese. Mix well. Spread in greased 13 x 9-inch baking dish. Bake 1 hour or until bubbly and golden brown.
Cream butter and sugar until smooth and light. Beat in egg yolk, flavoring and flour until well mixed. Pat evenly into a pan (8 x 8). Beat the egg white slightly and brush over the dough. Sprinkle the pecans evenly on top and press them in the dough slightly. Bake 16 to 18 minutes at 375° or until golden brown. Cool in pan and cut into squares.
Mix flour, salt and baking powder. Cut in Crisco. Mix with vegetable oil and ice water, adding a little at a time, until soft, smooth ball. Roll out on floured surface. Bake at 475° for 8 to 10 minutes.
Mix butter, sugars and vanilla. Beat in eggs. Blend in flour, soda and salt. Mix in nuts if used. Spread in greased 8 x 8-inch pan. Sprinkle chocolate chips over top. Place in a 375° oven for 1 minute. Remove and run knife through to marbleize. Bake 12 to 14 minutes.
Cut each biscuit in half. Roll until pencil shaped, about 4-inches long. Roll sticks in butter. Place on cookie sheet. Sprinkle with cheese. Bake at 400° for 15 to 18 minutes until golden brown.
Place hash browns in a bowl. Mix together cream of potato soup, cream of celery soup and sour cream. Pour over potatoes and let stand until potatoes thaw. Add chopped onions and green peppers. Spread in 9 x 13-inch pan. Sprinkle parsley on top and bake 1 1/2 to 2 hours at 300°.
Mix the ingredients together. Pour in 2 (8 or 9-inch) round cake pans. Bake at 325° for 25 to 30 minutes.
Prepare cake mix as directed. Mix powdered sugar, lemon juice and oil together. While cake is still warm, punch holes with fork over entire cake. Pour mixture over cake.
Combine all of the ingredients and put into casserole dish. Sprinkle top and bottom with bread crumbs. Bake at 400° for 20 minutes.
Brown ground beef. Pour off grease; add tomato paste, tomatoes and salt. Simmer 20 minutes. Mix cottage cheese, parsley and oregano. Let set for flavors to absorb. Mix Cheddar and Mozzarella cheeses. Cook noodles. Place by layers in 2-inch deep large pan, half of tomato-beef sauce, layer noodles, half of cottage cheese mixture and half of grated cheeses; repeat. Bake at 350° for 30 minutes.
Cream butter and 3 tablespoons sugar; add crushed pretzels. Mix well. Press into 13 x 9-inch Pyrex dish. Bake at 350° for 10 minutes. Cool. Combine cream cheese and 1 cup sugar until smooth. Fold in Cool Whip. Spread over pretzel crust. Chill. Dissolve jello in 2 cups boiling water. Stir in strawberries. Chill until partially congealed. Spread over cream cheese layer. Chill until firm. Cut in squares and serve.
Melt the chocolate chips and butter in double boiler. Add condensed milk and vanilla. Put flour in a large mixing bowl and gradually pour in hot chocolate mixture while beaters are running. Add pecans and stir well. Set aside for 10 minutes. Drop by teaspoonfuls onto greased cookie sheet. Bake at 350° for 9 minutes.
Cream the butter and sugar well. Add egg yolks, chocolate syrup and marshmallows. Fold in beaten egg whites; add nuts. Cover bottom of pan with half the graham cracker crumbs; spread mixture over crust. Cover with remaining crumbs. Refrigerate for 24 hours. Cut into squares. Top with whipped cream, if desired.
Saute 1 bunch chopped green onions and green pepper in butter. Add 1 can tomato sauce. Add shredded pot roast and all cans of beans and salsas. Place catsup tamales and olives in last, lightly stirring. (Do not drain beans except for pintos and garbanzos.) Place cheese on top and cover. Bake 45 minutes at 350° until warmed through and bubbly. Can remove lid if getting too much moisture. This is best made the day before to allow flavors to mingle. Serve with tortilla chips and green chilies. Can be frozen.
Spread rice ina 9 x 13 baking dish. Add water. Sprinkle dry onion soup over rice and water mixture. Season chicken to taste and place chicken, skin side up on rice mixture. Slightly dilute soup with milk and spread over top of chicken. Cover with foil and bake for 2 hours at 350°.
Thaw broccoli and cut in half. Cut chicken into pieces. Chop red pepper. Saute chicken, red pepper and mushrooms in 1/3 cup of olive oil and 1/4 cup of margarine. Sprinkle with garlic powder and Italian seasoning. Add soup; stir and heat through. Boil 4 quarts of water; salt. Add rigatoni; cook 15 minutes, then add thawed broccoli and cook for 3 to 5 minutes longer. Drain in colander. Pour chicken mixture over rigatoni and broccoli. Add Romano and Parmesan cheese. Toss and serve.
Simmer beans, water and consomme for 2 hours. Saute onions in butter until tender. Add to soup along with remaining ingredients. Add more water if needed. Simmer until vegetables are tender. Ready to serve. Makes about 8 servings.
Mix all dry ingredients and sift. Add other ingredients; mix well. Pour into an 11	x 8 x 2-inch pan that has been greased and floured. Bake at 350° for 1 hour.
In large bowl, sift flour, soda and powder. Cut in margarine as for pie crust. Beat eggs; add sugar and beat again. Blend egg mixture into flour mixture. Roll out on floured board to 1/4-inch thickness; cut out cookies. Bake at 350° for 8 to 10 minutes. Remove from cookie sheet at once.
Bake cake in accordance with box directions. Cool. Slice 1 inch layer off the top. Gently hollow out a trench in the cake 1-1/2 inches wide and 2 inches deep. Tear cake from trench into small pieces. Combine milk and pudding mix. Beat on low for 2 minutes. Fold cake pieces and 1-3/4 c. of topping into pudding. Fill trench with mixture. Replace top of cake. Spread remaining topping over sides and top of cake. Chill until set.
Combine all ingredients and simmer 20 minutes. Strain through cheesecloth or a dish towel. You will be straining out the tomato puree. You will have about 6 cups of soup. You may wish to add a topping of sour cream or yogurt.
Combine soup and milk. Pour over chicken in bottom of dish. Then layer cheese, followed by broccoli. Top with onion rings from can. Bake at 350° for 30 to 45 minutes or until broccoli is tender.
Mix together first 4 ingredients; will be more like cookie dough than cake batter. Pat into greased 9 x 13-inch baking dish.
Combine first 5 ingredients. Cool until thick. Remove from heat. Add jello (dry). Cool. Add bananas; place in two baked pie shells. Chill. Top with Cool Whip. Enjoy.
In a large bowl, put the first 3 ingredients and set aside. Heat together the skim milk, honey, Canola oil, sugar and salt in a large pan and warm to lukewarm. Then break the yeast into the liquid and mix by hand until it becomes smooth. Pour this mixture into the flour in the large bowl. Gradually add the remaining 2 1/4 to 2 1/2 cups flour, just enough to make a moderately stiff dough. Turn onto a floured surface and knead until smooth. Place dough in greased bowl, turning once. Cover; let rise once until doubled. Form three loaves; put into greased bread pans. Let rise to double in size. Bake at 375° for 30 to 40 minutes.
Line pie pan with pastry; set aside. Brown bacon slices; drain, dice and cool. Combine eggs, cheese and onion salt in medium mixing bowl. Stir in diced bacon. Add cream or evaporated milk; blend well. Pour egg mixture into pie shell; bake in a 375° oven for 30 to 35 minutes. Serve hot in wedges. Serves 6.
Butter a 13 x 9-inch dish. Peel apples. Slice in bottom of dish. Mix sugar, flour and cinnamon. Sprinkle over apples. Place raw pork chops on top of apples. Bake, uncovered, for 1 hour at 350°. Do not overbake.
Finely shred the carrots. In a small mixing bowl, stir together carrots, cream cheese, Parmesan cheese and fine herbs. Cover and chill cheese mixture for at least 1 hour or overnight.
Soak the beans in water to cover overnight. Drain and cover with fresh water. Simmer until tender (about 1 hour or more), adding salt to taste after first 30 minutes. Drain the beans and put them in a serving bowl. Add the oil and onion and toss thoroughly while the beans are still hot. Just before serving, add the tomatoes and basil leaves. Toss and correct seasoning. Serves 6 to 8.
Make jello according to directions on package. Refrigerate until firm, then whip jello 2 minutes and add dry milk. Continue whipping with mixer another 5 minutes. It will get light and fluffy. Drained fruit may be added. Refrigerate.
In saucepan, mix cocoa, butter, sugar and milk. Bring to boil for 1 minute. Remove from heat; add vanilla, peanut butter and oatmeal. Mix well working fast. Drop on waxed paper. Cool for 1 hour.
Follow box instructions for mixing pudding. Add vanilla and about 1/2 of the Cool Whip. Layer the following in a bowl: cookies, banana slices, pudding. Make several layers.
In a large bowl mix together oil, egg and sugar. Beat 2 minutes. Add dry ingredients and fruit cocktail. Add topping.
Combine fruit and peel. Add brandy. Mix well. Let stand 3 to 4 hours. Cream butter and gradually beat in sugar until fluffy. Add vanilla and beat in eggs, one at a time, until well blended. Resift flour. Add to milk. Add to cream mixture alternately with milk. Combine batter with fruit mixture and milk. Grease 2 pans and line with heavy paper. Fill 2/3 full. Bake at 275° for 2 1/2 hours or until done. Cool and brush with brandy or sherry and store. Makes approximately 3 pounds.
Spray a large rectangular glass baking dish with Pam. Line the baking dish with slices of bread. Sprinkle with cheese and bacon. Beat eggs, milk, salt and pepper. Pour over bacon and cheese layer. Cover with foil. Refrigerate overnight. Bake at 250° for 45 minutes. Test, using clean knife.
Melt margarine in sauce pan on stove. Add drained corn, sugar, and pepper. Heat. Add flour to thicken. Slowly add half 'n' half to cream.
In a large pan, put your crushed crackers. Have nuts in small pieces. Cut candied fruit in pieces also. Add sugar, butter, lemon extract and cinnamon. This takes a lot of mixing together by hand. Juice from the fruit will hold this together. After mixing well, place in a Bundt cake pan, sprayed with Pam. Press cake in pan firmly. Trim top of cake with nuts/fruit. Put in refrigerator overnight in cake pan, then you can remove from pan onto cake plate. Keep refrigerated.
Dissolve Jell-O and sugar in hot water. Add cold water or juice. Chill until slightly thickened. Stir in Cool Whip and fruit. Serve in a bowl, mold, or serving dishes. Best if made a day ahead.
In a skillet, cook beef over medium heat until no longer pink. Drain and set aside. In a large saucepan, saute potatoes, celery, carrots, green pepper and onion in butter for 5 minutes. Add water: cover and simmer 10 minutes. Add soup and ground beef: mix well. Sprinkle half of the chow mein noodles into a greased shallow 2-qt baking dish. Spoon meat mixture over noodles. Cover and bake at 350 for 20 minutes. Top with cheese and remaining noodles. Bake, uncovered, 10 minutes longer or until heated through. Makes 8 servings.
Melt caramels and cream over boiling water. Keep warm. Combine flour, sugar, salt and butter.	Mix into crumbs. Blend oil with egg and water. Add to dry ingredients. Stir until dough forms.	Roll out to fit a 15 x 10 x 1-inch jelly roll pan. Combine apples, sugar, flour and lemon juice. Cook about 20 minutes until apples are partially tender; spread over crust. Beat cheese, egg and sugar until smooth. Drizzle caramel sauce in strips over apples. Spoon cheese mixture in between caramel strips. Sprinkle	with pecans. Bake at 375° for 30 to 35 minutes.
Cream together butter, sugar, lemon extract, eggs and Seven-Up. Add flour, little bit at a time. Pour into a greased and floured Bundt pan. Bake at 325° for 1 to 1 1/4 hours.
Heat chicken broth to boiling point. Whisk egg, cheese and parsley until well beaten. Stir soup while adding egg mixture in a thin steady stream. Remove from heat and let stand 2 minutes before serving. Season with salt and pepper to taste. Makes 1 to 2 servings.
Heat oven to	400°. Empty potato slices and packet of sauce mix into 2-quart casserole. Heat tomatoes, oregano and water to boiling, stir in potatoes.	Arrange pepperoni on top and sprinkle with cheese. Bake uncovered 30 to 35 minutes. Hamburger, browned and drained can	be used in place of pepperoni (use 1/2 pound very lean).
Mix. Beat together and add to cooled jello. Whip 1 large can chilled Pet milk to very stiff. Add to jello mixture.
Fry together ground beef, bacon and onions until light brown. Partially drain beans and pour into beef and bacon mixture. Put in a baking dish, add seasonings and stir well. Bake uncovered at 300° for 1 1/2-2 hours. (For a quick bake, bake at 350° for 40 minutes.)
Soften butter and cream cheese with fork; work in as much flour as you can. Knead as much as you like, the dough will always roll out thin and not break. Fill with your favorite fruits or fillings. Bake just a few minutes at 350 until done. This always turns out flaky & tender.
Brown beef; add all other ingredients. Heat and put into casserole dish. Bake at 350° for 40 minutes.
Preheat oven to 425°. Coat potatoes with oil. Bake in oven for 1 hour and 15 minutes. Cut potatoes in half. Carve out some of the center. Place potato shells under broiler for 3 to 5 minutes. Mix remaining ingredients. Fill potato shells. Bake in oven for 15 minutes. Serve with sour cream.
Mix oil, pumpkin and water well. Add dry ingredients; add eggs one at a time. Grease 3 bread pans or 2 large bread pans. Bake at 325° for 1 hour.
Cream 8 ounces	butter	with 4 ounces sugar. Add flour and work to a smooth dough. Press into a greased Swiss roll pan (28.5 x 18.5 x 1.5 centimeters). Bake at 180°C (350° F) until pale golden brown, about 20 minutes.
Bring sugars and water to full rolling boil and boil 30 seconds. Cover pan and let mixture rest a minute or so, then stir in maple flavoring and vanilla. Recover pan (covering the pan during cooking is supposed to cut down on crystallizing).
Combine potatoes, water, celery, carrots, onion, parsley flakes, seasoning and bouillon. Cover; simmer 15 to 20 minutes, or until vegies are tender. Gradually add milk to flour, stirring until well blended. Gradually add flour and milk to hot vegies, stirring constantly until boils and thickens. Add cubed cheese; stir until cheese melts.
Brown ground beef; drain fat. Stir in seasoning pack from package of noodles, tomatoes and corn. Break up noodles. Stir into beef mixture. Bring to boiling. Reduce heat. Cover and simmer 10 minutes or until noodles are tender. Makes 4 to 5 main dish servings.