HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt caramels with 1/3 cup evaporated milk in top of double boiler; set aside. Mix 2/3 cup evaporated milk and softened margarine in cake mix. Pour half into greased 9 x 13-inch cake pan. Bake 15 minutes at 350°. Take out.
Mix the first 5 ingredients, then add the eggs one at a time. Beat well. Put in a 9 x 13-inch well-greased pan. Bake at 350° for 30 to 35 minutes. When baked, pierce top with fork and put on topping while cake is still warm.
Cook broccoli 5 to 7 minutes. Combine eggs, soup, oregano, tomatoes and broccoli in 11 x 7-inch baking dish. Sprinkle cheese. Bake, uncovered, at 350° for 30 minutes.
Cream the shortening and white sugar. Add applesauce; mix in raisins and nuts. Add dry ingredients, mix well and bake at 350° for 45 minutes or until it tests done.
Cook onions in a very small amount of water for 3 to 4 minutes. Add frozen broccoli, salt and a very little pepper. Cook until thawed. Add Velveeta cheese cut into chunks and stir until melted. Pour into 3-quart casserole. Top with buttered bread crumbs. Bake 45 minutes at 350°.
Preheat oven to 350°. If using frozen beans, cook and drain; canned beans, drain. In medium bowl, combine beans, milk, soup, salt, pepper and 1/2 can French fried onions. Pour into 1 1/2-quart casserole. Bake, uncovered, at 350° for 30 minutes or until heated through. Top with remaining onions; bake, uncovered, 5 minutes or until onions are golden brown. Makes 6 servings.
Layer 1/3 of tortilla on bottom of a 9 x 13-inch pan (can be torn to pieces). Brown meat. Drain. Add enchilada sauce and cream of chicken. Heat thoroughly. Pour 1/3 of mixture over tortillas. Sprinkle 1/3 of cheese over meat mixture. Repeat layers, ending with cheese. Bake 30 minutes at 350°. Serve with sour cream or plain yogurt.
Rub lard into flour and oatmeal. Sift in sugar, salt and powders. Add beaten egg and make into a nice dough with hot water. Roll out thin and cut into cakes. Bake in a hot oven for a few minutes.
Cream oleo and sugar. Beat eggs; mix with creamed mixture. Add flour and almond extract. Mix altogether. Place on a greased jelly roll pan. Pat out. Score top into squares. Put 1 teaspoon of pie filling on each square. Bake. Cool. Cut into squares. Dust with powdered sugar. Enjoy!
Cream together the mayonnaise and cream cheese. Add pineapple, dates and pecans; stir well. Fold in whipped cream. Pour into shallow casserole dish. Freeze and cut into squares. Can be served on a bed of lettuce or served as a dessert.
Boil cabbage leaves for 3 minutes; drain. Combine egg, milk, onion, pepper, salt, ground beef and cooked rice. Wrap mixture in boiled cabbage leaves tightly. Place in a slow pot. Combine remaining ingredients. Pour over cabbage rolls. Cover. Cook for 7 hours.
Mix all dry ingredients together. Add 1 egg, green onions and enough milk to mix a stiff dough. Drop dough by spoonfuls into hot grease.
Prepare pudding mix with 1 cup milk as directed on package. Fold in whipped topping. Stir 1 cup cookies and the "rocks" into pudding mixture. Spoon into pie crust. Sprinkle with remaining cookies. Freeze until firm, 4 hours or overnight. Let stand at room temperature 10 minutes before serving.
Dissolve sugar in milk and add lemon juice. Freeze for 1 hour or until thick. Fold in whipped cream and freeze in 2 ice trays. Remove from freezer 15 minutes before serving. Garnish.
In skillet, chop onion over ground meat; brown and drain. Put in large pot, adding tomato sauce, canned tomatoes, drained corn, pintos, green chilies, taco seasoning and Hidden Valley mix. Add enough water for soup consistency and simmer for about 45 minutes.
Combine oil and sugar; beat until smooth. Add egg yolks, beat well and add hot water. Add dry ingredients. Stir in potatoes, nuts and vanilla. Beat well. Beat egg whites until stiff and fold into the batter. Bake at 350° for 35 to 45 minutes.
Saute shallots, garlic, and ginger in a small amount of vegetable oil, just until fragrant. Add the mushrooms and saute about 30 seconds. Add broth, lime leaves, lemon grass, galangal root, fish sauce, soy sauce, and lime juice. Stir thoroughly and bring to a boil over medium-low heat. Blend in the coconut milk and chilli paste; bring to a boil again then simmer for 2 minutes over low heat. Garnish with cilantro before serving. Season with more fresh lime juice to your liking.This soup is guaranteed to have you chasing after the very last drop!
Cream together sugars and margarine. Add egg and vanilla; beat well. Add flour, soda and baking powder; mix well. Add rolled oats and stir. Add nuts and chocolate chips; mix well. Drop by teaspoon onto a greased cookie sheet about 2-inches apart. Bake at 350° for 10 to 12 minutes.
Stir coffee into cake mix in mixing bowl. Break egg into measuring cup; add oil. Add water to make 1/2 cup. Add egg mixture to bowl with cake mix and beat at high speed with electric mixer for 2 minutes. Fold in raisins or currants and nuts. Chill in refrigerator at least 1 hour. Drop by teaspoonfuls onto greased cookie sheets. Bake in 350° oven for 12 minutes. They will be soft, so cool on sheets 1 minute before moving them to cooling racks. Makes about 3 dozen.
Mix first 4 ingredients; then cut butter until crumbly. Stir in egg and milk; dough will be sticky. Drop by spoonfuls onto a greased cookie sheet. Bake at 450° for 10 minutes. Makes 12 biscuits.
Finish with a layer of shredded Cheddar cheese. Serve as a dip for nacho chips.
Combine dry ingredients. Add eggs and milk. Beat until smooth. Heat 1 inch of vegetable oil in a deep skillet. Use a funnel; cover bottom of funnel with finger. Fill with batter; release batter in circular motion. Fry until golden brown. Drain and sprinkle with powdered sugar. Can be served with syrup.
Melt butter; add flour, liquids, salt and pepper. Allow to come to boil. Add chicken and pour into casserole. Top with frozen pie crust. Bake at 425° for 35 minutes. Use casserole dish about the size of pie crust so that meat will be covered.
Scald milk; add sugar. Stir and cool. Dissolve yeast in water and add to milk. Add 1/2 of flour; stir well. Add egg and salad oil; stir. Add rest of flour; knead on floured board until smooth. May be put in refrigerator for 3 to 4 days. Let rise once. Shape into rolls. Let rise again. Bake at 400° for 15 to 20 minutes. Brown and serve rolls.
In a large bowl, mix all ingredients except eggs. Taste for flavor, adding more mayonnaise or mustard, if needed. Add 2 dozen hard-boiled eggs, chopped. Slice the other eggs and garnish the top. Refrigerate. Makes enough for a large family gathering.
Core the apples. Cut into 1/2-inch rings. Saute the rings in margarine until just tender. Sprinkle with sugar. Cover pan. Cook a few minutes more until they are glazed and golden.
Put ground pears, onions, pepper, celery seed, sugar, vinegar and salt in large pot. Add spice that has been put into cloth. Cook from 15 to 20 minutes. Put into hot, sterilized jars and seal.
Mix sugar and eggs thoroughly.	Add margarine, coconut, buttermilk and vanilla in that order. Pour into unbaked pie shell (deep dish) and bake in 300° oven for 45 minutes.
Preheat oven to 350°. Spread rhubarb in a greased 9 x 13-inch baking pan. Sprinkle sugar and dry jello mix over rhubarb. Spread marshmallows evenly over rhubarb, sugar and jello. Prepare cake mix according to directions on package. Spread batter evenly over ingredients in pan. Bake 35 to 40 minutes. Cool. Garnish each portion with a dollop of whipped topping.
Mix sugar and cocoa in large saucepan. Add milk and butter and mix. Cook on top of stove and boil for 4 minutes. Remove from heat; add peanut butter, oatmeal and vanilla. Mix well, then drop by teaspoon on wax paper and cool.
Put the cranberries, oranges and apples through a food chopper. Mix all ingredients together and store in the refrigerator several hours before serving.
Combine hamburger, egg, onion, crumbs, flakes, salt and 1/4 cup soup mix. Shape into balls. Brown in shortening. Pour remaining soup in and simmer 30 minutes.
Mix together and form into patties. Brown on both sides in frying pan. Remove from pan and place in bottom of casserole. Add one can cream of mushroom soup over top. Bake in 350° oven for 1 hour and 15 minutes.
Place milk in double boiler and add flour. Stir until smooth; cook over low heat until thick like custard. Remove and cool well. Beat shortening until creamy and gradually add sugar and beat until smooth. Then add cooled milk mixture and vanilla and beat until creamy smooth.
Cream shortening with sugars. Add peanut butter, 1/2 tsp. vanilla, egg and 1/4 c. milk. Sift in flour, baking soda, and salt. Add oatmeal; mix well. Spread mixture into a 13X9 pan. Bake at 350 degrees for 20-25 minutes, cool thoroughly. Combine 2 c. powdered sugar with cocoa. 3 Tbsp. melted butter, boiling water and remaining vanilla. Mix will. Spread frosting mixture over cooled bars in pan. Heat remaining butter in saucepan until brown. Stir in remaining powdered sugar and enough remaining milk to make drizzling consistency. Drizzle glaze over frosting.
Butter the bottom and sides of a glass bowl. Sprinkle crushed graham crackers over bottom and sides of bowl. Dissolve marshmallows in milk on top of the stove. Remove from heat and allow to cool. Add drained pineapple and fruit cocktail to the cooled milk mixture. Then add whipped cream and sprinkle with graham cracker crumbs. Garnish with maraschino cherries, if desired.
Melt oleo in dish. Mix sugar, milk, flour and baking powder to make batter. Pour batter over oleo, then add fruit. Bake at 350° for 30 minutes.
Mix 2 teaspoons cinnamon and 3/4 cup white sugar. Roll biscuits in cinnamon-sugar mix. Drop rolled pieces in greased Bundt pan layering in chopped pecans. Bring to boil the 1/2 teaspoon cinnamon, vanilla, 1 cup white sugar, water and oleo. Pour over biscuits. Bake at 350° for 25 to 30 minutes; cool.
Cream sugar, shortening and brown sugar together. Add eggs and vanilla. Mix well. Sift together dry ingredients. Add to creamed mixture. Add oats and nuts. Mix well. Shape into quarter size balls and drop on ungreased cookie sheet. Bake at 350° for 10 minutes. Makes 5 dozen.
Boil the first 4 ingredients for 1 1/2 minutes. Take off of fire. Add vanilla and peanut butter; then add oats and nuts. Drop by teaspoon on wax paper and cool.
Preheat oven to 375°. Lightly oil a 2-quart casserole. Heat the olive oil in a skillet and add the onion, garlic, celery and mushrooms. Cook over medium-low heat, stirring often, for 5 minutes. Transfer to a casserole and add the tomatoes, rice, salt and pepper. Pour in the broth, stir, cover and bake 30 minutes. Stir again and bake for another 30 minutes.
Sprinkle cranberries with 2 tablespoons sugar; set aside. Sift remaining sugar, flour, baking powder and salt into large mixing bowl. In separate bowl, beat the egg, milk and oil. Pour into dry ingredients. Stir until well mixed. Do not overmix. Add berries and lemon peel. Bake in muffin cups or loaf pan (6 x 11-inch) for 18 to 22 minutes at 375°.
Shred cabbage very fine and pour a little boiling water over it. Season with salt and pepper. Add cabbage and apples to bacon fat. Add a little more boiling water to mixture. Simmer until tender. Sprinkle with flour, vinegar and sugar. Simmer another 5 to 10 minutes.
Combine the first 4 ingredients; mix well. Add milk, eggs and oil, stirring well. Stir in remaining ingredients. Pour into a greased 9-inch square baking pan. Bake at 350° for 40 to 45 minutes, or until lightly browned.
Mix and shake! To serve, fill cup 1/2 full of mix and add boiling water. You can fill Mason jars and give as gifts.
Combine ingredients in a blender. Cover and blend at high speed until smooth. Serve immediately, topped with scoops of frozen yogurt.
Mix well and pour into greased casserole. Cover with 2 cups corn flakes, crushed and mixed with 1/4 stick oleo. Bake at 350°.
Cut wieners into thirds and repeat with bacon. Wrap bacon pieces around wieners and secure with toothpick. Place in 13 x 9-inch pan. Mix jelly and mustard well. Drizzle over mallets. Cover and marinate in refrigerator overnight. Bake for 45 minutes, covered, at 375°. Uncover and bake for 15 minutes more until bacon crisps.
Bake fries at 350°F until lightly crisp. Fry onions until lightly brown and add fries, salt, pepper, seasoned salt, lemon pepper, Vegeta and vinegar. Fry on medium heat for 7 minutes. Remove and place on plate. Place oranges on outside rim of plate. Add tomatoes in the center of plate and sprinkle with lemon juice.
Wash the grapes and dry well. Beat egg white until slightly frothy. Sprinkle it over the grapes. Dust with sugar and let dry.
Mix sugar, syrup and water in a large saucepan. Stir over medium heat until sugar dissolves. Boil, without stirring, until temperature reaches 310° on candy thermometer. Remove from heat. After boiling has ceased, stir in flavoring and coloring. Pour onto lightly greased cookie sheet. Cool; break into pieces. Store in airtight container. Makes about 2 pounds.
Combine potatoes, water, celery, carrots, onion, parsley, seasonings and bouillon. Cover and simmer 15 to 20 minutes or until vegetables are tender. Gradually add milk to flour, stirring well until blended. Gradually add flour mixture to hot vegetables, stirring constantly until mixture boils and thickens. Add Velveeta. Stir until melted.
In a large bowl mix together the beans, green pepper and onion. Set aside. Mix together the oil, vinegar, sugar, salt and pepper and pour over the vegetables. Prepare the day before serving.
Combine 2 cups of sugar, hot water, tea and cold water. Add pineapple juice, grapefruit juice, orange juice, lemon juice and ginger ale. Add fruit and more sugar to taste.
Grind the first 4 ingredients and drain in colander. Add pickling salt. Let stand overnight. Rinse in cold water and drain.
Cut steak into 2-inch square pieces. Saute garlic and onion in shortening; remove from skillet. Dredge beef in mixture of flour, salt and pepper; brown evenly over low heat. Return onion and garlic to skillet. Add mushrooms, catsup and bouillon. Cover and cook for 1 hour. Add additional bouillon if needed. Add sour cream; mix thoroughly. Serve over rice or noodles sprinkled with poppy seed.
Combine salad dressing, mustard, celery seed, dill weed, salt and pepper; mix well. Add potatoes, eggs, onions and celery. Mix lightly. Chill.
Melt oleo, beat eggs. Break bread in small pieces. Add melted oleo, sugar, pineapple, eggs, marshmallows. Put in greased casserole and pour the milk over all. Bake at 350 degrees for 1/2 hour. Very good with baked ham.
Mix all ingredients together and pour into a pie crust. Bake in 450° oven for 15 minutes, then reduce heat to 350° and bake until set, about 30 minutes or less.
Grind together. Add 1 cup pickle juice or more until mixture is moist. Can be frozen. You can add a little mayonnaise when taken from freezer if you like.
Blend all ingredients thoroughly. Chill. Serve on lettuce leaves and garnish with tomatoes and ripe olives.
Soak coconut in milk and add next 4 ingredients. Cook until filling begins to boil. Remove from heat. Add vanilla and butter or margarine. Cool; pour into baked pie crust. Top with either Cool Whip, whipped cream or meringue.
Toss cheeses together. Brown meat, onions and garlic. Add remaining ingredients except tortilla chips and cheese. Layer in order: 1/2 chips, 1/2 sauce, 1/2 cheeses. Repeat. Bake at 350° for 30 to 40 minutes. Makes 4 to 6 servings.
Put deer roast in slow cooker/crock-pot. Salt and pepper roast and put 2 tablespoons Worcestershire sauce on meat. Mix soup mix by directions on pack; pour over meat. Add all other ingredients and cook slow for 3 hours.
Dissolve jello in boiling water. Add cranberry sauce and stir until sauce has melted. Add undrained pineapple. Mix and pour into a 9 x 13-inch dish. Cool and refrigerate. Spread Cool Whip over top and add chopped nuts.
Mix all ingredients. Drop batter by spoonful in hot grease. Cook until brown on all sides. Roll in sugar and cinnamon.
Place chocolate in top of double boiler. Bring water to a boil. Reduce heat to low. Cook until chocolate melts, stirring occasionally. Combine remaining ingredients in large bowl; add chocolate, mixing well.
Wash and hull the strawberries and slice or crush them into a saucepan. Add the water and jello, then cook, stirring, over a moderate heat until the mixture boils. Simmer for 2 minutes. Allow to cool, then pour into 3 small jars. Refrigerate or freeze. There are 3 calories per tablespoon.
Heat butter in a skillet. Add the onion and garlic and saute until onion is done (transparent). Add the rice and saute until rice is just turning light brown. Add the bouillon and cover tightly. Bring to a boil. Reduce heat and simmer 20 minutes. You may add soy sauce to the bouillon if you want a more intense flavor.
Mix as plain cake and bake in loaf pans for 1 hour at 350°. (Smaller loaves take less time.) Fill pans 2/3 full.
Preheat oven to 350°. Melt butter in pan cobbler is to cook in. Mix flour, sugar and milk in a small bowl. Pour over butter. Pour in canned fruit with juice, no need to stir. Sprinkle 1/4 cup of sugar over top of cobbler mixture. Bake for 35 to 40 minutes or until brown on top.
Mix all together in bowl with spoon. Pour into loaf pan. Bake 1 hour at 350°. Pan need not be greased, but invert pan on rack when done to let steam loosen it.
Place chicken between Handi-Wrap and pound thin. Roll in flour, dip in milk, then roll in cracker crumbs. Fry chicken in a pan sprayed with nonstick spray. Bake at 350° for 30 minutes. Saute onion in pan sprayed with nonstick spray. Blend in flour. Stir in cream, salt and pepper. You may add more cream. Add cheese; cook on low heat until melted. May need to thin sauce down a little more. Pour over chicken and serve.
Slice cucumbers in thin round slices, also onions. Place in gallon bowl or container and sprinkle with salt. Cover with ice cubes. Let stand 3 hours. Stir once or twice. (Drain and add more ice.) Rinse and drain. Bring spices, sugar, vinegar and water to a boil. Add onions and cucumbers. Simmer. When hot, pack in hot jars and seal.
Bake white cake according to directions. Poke full of holes with a fork while hot. Pour the Eagle Brand milk and then the cream of coconut over it. When completely cool, frost with Cool Whip and top with coconut. Keep refrigerated.
Put 1 cup chips into a bowl. Pour heated chili over chips. Sprinkle onions and peppers on; then pour cheese sauce over top. Makes 3 servings.
Combine all ingredients and work dough (knead). Let rise. Roll out. Deep fry in hot oil.
Melt 1/2 cup sugar in a large saucepan, stirring constantly. Put milk and the remaining sugar in another saucepan and heat on low until it comes to a boil. Do not boil. Put the two pans to cook at the same time and they should be ready in 15 to 20 minutes. Pour milk and sugar into pan of melted sugar (it will be brown), stirring constantly (it will bubble up really big). Add nuts immediately while still stirring. Cook to soft ball stage in water. Add vanilla and butter. Beat until creamy. Drop patties on wax paper to cool.
Beat eggs and milk. Add flour, salt and pepper; mix until no lumps remain. Divide remaining ingredients in half; place in each of the pie shells. Pour milk and egg mixture equally into each pie shell. Bake at 350° for 35 to 45 minutes, or until knife comes out clean, or until top is golden brown. Let stand 15 minutes.
Pour boiling water with soda over the dates; let stand 1/2 hour. Add shortening, sugar, flour, vanilla, egg and nuts; mix well. Put into 2 greased loaf pans and bake at 350° for 1 hour.
About 1 hour before serving, in a 12-inch skillet over medium-high heat, in hot butter or margarine, cook chicken until browned on all sides. In cup, combine remaining ingredients. Pour mixture over chicken and heat to boiling.
Mix ingredients and spoon into skillet with 1-inch hot grease. Fry on each side.
Crust: Mix flour, oleo and nuts. Press in a 9 x 13-inch pan. Bake at 350° for 15 minutes.
Break angel food cake into small pieces. Make pudding according to directions on box. Pour over angel food cake. Spread Cool Whip over top of pudding. Crumble up candy bars and sprinkle over top of Cool Whip. Refrigerate for about 4 hours before cutting. Use a regular 9 x 13-inch cake pan.
Combine softened cream cheese, salad dressing, sugar and lemon juice. Add green pepper, pimento and onion and mix well. Serve as a vegetable dip or spread on crackers.
Mix all dry ingredients. Pour in boiling water. Stir. Add cream and almond extract. Serve hot.
In a small bowl, mix wafer crumbs and butter. Press into 9x13 inch pan. Layer with pecans and cherries. Pour milk over top, and allow to set about 10 minutes. Bake 24 minutes at 350°. Cut while warm. Makes 24 bars.
Beat egg and add milk. Sift dry ingredients together, then add to milk and egg mixture. Beat until fluffy. Pour into funnel. Pour this into hot fat (oil), about 375°. Keep finger over funnel and let out a little batter at a time. As you drop the batter in oil, swirl around in skillet until brown and turn once. Serve with confectioners sugar and syrup.
Chicken Little Fingers, strips of chicken baked in a coating of bread crumbs and sesame seed, are served with a tangy plum sauce.
Soften margarine. Add sugar, brown sugar and egg. Cream together. Add vanilla, flour, nuts and chips. Put into baking dish. Bake at 375° for 8 to 10 minutes.
Rinse turkey. Cut wings into 2 pieces. Place in skillet with water. Bring to a boil; turn down heat. Cover. Simmer 2 hours. Pour off liquid. Combine tomato sauce and taco mix in small bowl; pour over turkey. Cover and simmer 15 minutes. Sprinkle with cheese. Cover and heat 3 to 5 minutes more or until cheese melts. Makes 4 servings.
Separate cauliflower into flowerets. Cover with ice water and chill one hour. Drain. Break flowerets into smaller pieces. Add dressing and let stand 2 hours. Just before serving add avocado, olives, tomatoes and cheese. Toss lightly. Serve on crisp greens. Serves 8.
Blend the first 6 ingredients well. Spread on a shallow platter. Spread chili sauce over cheese mixture. Spread crab meat over chili sauce. Sprinkle with parsley. Serve with crackers.
Brown ham, garlic and onion in olive oil until lightly browned. Mix and beat eggs. Add half and half and condiments. Put ham mixture in bottom of lightly browned pie crust. Then, pour creamy mixture over ham mixture. Sprinkle the grated cheese on top of mixture. Cover edge of pie crust with foil; place on cookie sheet and bake for 40 minutes at 350°.
Add salt, pepper, parsley and grated cheese to Ricotta cheese. Mix until blended. Lay rotini on bottom of casserole dish. Add 1/2 cup sauce, 1/2 Ricotta mixture, layer additional ziti, Ricotta and sauce. Add Mozzarella cheese to top. Bake in 375° oven for 3/4 hour, covered. Uncover and bake additional 15 to 20 minutes.
*One cup cooked, fresh corn kernels or 1 (8 3/4 ounce) can whole kernel corn, drained, may be substituted.
Preheat oven to 350°. Combine all ingredients in a blender (or mixer can be used) and blend on high for one minute. Pour mixture into a greased 9-inch pie plate. Bake 30 minutes or until set. Cool completely before serving. If desired top with whipped cream.
Mix with spoon sugars, flour and oil. Remove 1/2 cup and set aside for topping. Add all other ingredients and mix. Pour into a greased 9 x 13-inch pan and sprinkle crumbs and nuts on top. Bake at 350° for about 30 minutes.
Steep bags of tea in boiling water for 5 minutes. Remove from heat and add honey and pineapple sage. Let steep for 15 minutes. Strain and pour into glasses.
Put cheese on chips. Place on baking sheet. Top each with an olive slice. Bake at 400° for 5 to 7 minutes.
In a large mixing bowl, mix together sugar, oil and eggs. In a separate mixing bowl, mix together flour, baking powder, baking soda, salt, cinnamon, cloves and nutmeg. Add dry mixture to sugar mixture in large bowl. Stir until blended. Add shredded zucchini, nuts and raisins if desired. Makes 2 loaves. Pour into bread pans and bake at 350° for 1 1/2 hours. Be sure to grease and flour pans.