HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt caramels in milk in a double boiler until smooth. Remove from heat and add pecans. Mix well. Drop by teaspoons on greased waxed paper. Refrigerate. Melt chocolate morsels with paraffin in double boiler. Dip caramel balls in chocolate and drain on greased waxed paper.
Reserve 1 cup cake mix. Combine rest of cake mix with oil and 1 egg. Press mixture into greased 9 x 13-inch pan, lining the bottom and sides to form a crust. Cream together reserved cake mix, 1/2 cup sugar and cream cheese. Add 3 eggs and vanilla and beat 1 minute. Gradually add milk and beat until smooth. Pour into crust. Bake at 300° for 45 to 55 minutes until firm. Cool and refrigerate. Top with cherry pie filling.
In saucepan, fry beef, garlic and onion until brown. Add all other ingredients and cook at low temperature about 1 hour, stirring occasionally. Serve with Italian bread or rolls.
Sift together flour, salt, baking powder and sugar into medium-sized mixing bowl. Stir in oats, grated orange peel and chopped cranberries. Add oil, egg, orange juice and milk. Stir only until dry ingredients are moistened. Pour batter into greased 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan. Bake in preheated 350° oven for 60 to 65 minutes. Cool on wire rack about 10 minutes. Remove from pan; cool thoroughly. Wrap cooled bread and store one day before slicing.
Mix all ingredients together and pour in a greased 9 x 11-inch pan. Bake 35 to 40 minutes in a 325° oven.
Boil and debone chicken. Place chicken in 9 x 13-inch baking dish. Place sliced eggs on chicken; add soup and chicken broth. Combine other ingredients and pour over chicken. Do not stir! Bake at 400° for 30 to 40 minutes or until brown on top.
Mix all together and serve immediately. Refrigerate leftovers for up to 2 days.
Line a 9 x 13-inch pan with 1/2 of the graham crackers. Mix instant vanilla pudding with 2 1/2 cups skim milk; set aside. Let this get thick. Add 1/2 of Cool Whip to pudding mix. Start layering this, ending with the rest of the Cool Whip.
Combine eggs, sugar, vanilla and whipping cream. Mix well. Pour into freezer can. Add Eagle Brand and chocolate syrup. Stir well. Add milk to fill line of freezer and freeze.
Mix all ingredients together. Shape into small balls and roll in additional powdered sugar. Chill. Store in tightly covered container in refrigerator.
Make syrup by combining 1/4 cup brown sugar, 2 tablespoons orange juice and 2 tablespoons margarine. Set aside.
Cream Cool Whip with cherry pie filling. Will be enough for 2 pie crusts or may be used without pie crusts. Chill in refrigerator 2 hours before serving.
Oven-fried! Combine flour, paprika, soup powder, dressing mix powder and seasoned salt. Rinse fryer in water; drain. Place flour mixture in plastic food bag. Coat 1 piece chicken at a time in this. Make single layer, skin side up, in greased baking pan. Drizzle each piece with bottled liquid margarine (about 2 tablespoons each piece). Do not turn pieces. Bake, uncovered, at 350° for 1 hour, or until golden brown, basting 3 or 4 times in more margarine.
Beat all ingredients, except sour cream, with mixer until well blended. By hand, fold in the sour cream.
Drain clams, reserving liquid; set aside. In 3-quart saucepan over medium heat in hot oil, cook celery and garlic until tender, stirring constantly. Add bouillon, tomatoes with their liquid, water, reserved clam juice, V-8 juice, parsley and pepper; heat to boiling. Simmer 20 minutes and strain tomatoes out and discard. Add scallops, shrimp and clams. Cook until shrimp are pink and opaque. Serve with garlic bread. Serves 4.
Melt butter; add remaining ingredients. Stir well and pour over popped corn, stirring to coat all pieces well. Serve hot or cold.
Mix flour, baking powder, baking soda, salt, sugar and shortening together. Then add orange juice and eggs. Fold in cranberries and nuts. Pour in loaf pan and bake 1 hour at 350°.
Preheat oven to 350°. Grease a 13 x 9 x 2-inch pan. Mix cake mix, egg and margarine together and press into bottom of pan. Mix cream cheese, eggs and confectioners sugar together. Add vanilla. Pour over dough. Bake 30 minutes or until light brown.
In a large bowl, cream margarine and sugars. Beat in egg; add vanilla and water. Combine flour, soda and salt. Stir into creamed mixture. Add nuts and semi-sweet chocolate chips; mix well. Drop by well rounded 1/2 teaspoonful onto greased cookie sheets. Bake at 375° for 10 minutes. Cool on wire racks. Yield: 4 dozen.
Combine pudding mix and biscuit mix in a bowl. Cut in shortening until mixture resembles coarse meal. Add egg and milk. Blend well. Stir in chips. Drop dough from teaspoon onto ungreased baking sheets. Bake at 375° for 12 minutes or until light brown. Remove from baking sheets and cool on racks. Store in covered containers. Makes 2 dozen.
Melt-in-your mouth Butterscotch Squares will fast become a family favorite for afternoon snacks or lunchbox treats.
Brown hamburger and onion. Add rest of ingredients except cheese. Mix thoroughly. Layer with cheese in casserole dish. Cook 30 to 45 minutes at 350°. Freezes good.
Prepare pie filling as directed on package with 3/4 cup milk. Blend in pumpkin, spice, cream cheese and Cool Whip. Spoon in pie shell. Chill for at least 4 hours. Put remaining topping on pie.
Mix eggs, sugar and milk. Add fruit of your choice. Peaches or strawberries are better. Pour into ice cream freezer and freeze. Takes about 30 minutes.
Grease 2-quart casserole dish. Mix first 6 ingredients together and spread in casserole dish. Sprinkle corn flakes on top. Dot with butter. Bake at 350° for 30 minutes.
Dissolve jello in 1 cup of hot water. Set in freezer to cool. Line a 9 x 13-inch pan with graham crackers. Blend cream, sugar and jello together. Then in separate bowl, whip Milnot until stiff. Add vanilla and blend with Milnot. Add strawberries to cheese mixture. Then blend slowly to cheese mixture the whipped cream. Then pour into pan with graham crackers. Sprinkle crushed graham crackers on top. Refrigerate to cool.
Crush cookies into crumbs; save 1/2 of them for topping. Mix softened cream cheese and powdered sugar; blend well. Set aside. Melt margarine and mix with 1/2 crushed cookie crumbs and put in bottom of flower pot. Now take the cheese mixture and fold into it 8 ounces of Cool Whip. Spread over crumbs. Mix pudding with milk and place on top of cream cheese mixture. Insert a few gummy worms; set aside to cool or set. Top with remaining Cool Whip and cover with cookie crumbs. Chill at least 8 hours.
Mix flour, baking powder, salt and sugar in a bowl. Mix in soft fat with fork until well blended. Mix egg with milk and stir into flour mixture until well blended. Fill greased pan half full and bake at 400° for 25 to 30 minutes, until cake springs back when touched.
Simmer celery and onion in water until tender, crumble toast and cornbread; mix in large bowl. Add celery, onion and liquid in which they were cooked. Add hot turkey broth to make a soft, moist mixture. If more liquid is needed, add milk or cream of mushroom soup, diluted. Add margarine and pour into a greased 4-quart baking dish. Bake at 350° for 25 minutes.
Combine soup and cheese in a large saucepan; heat slowly, stirring constantly until cheese melts completely. Remove from heat. Stir in rice, tuna, onion and pepper. Beat egg yolks; slowly stir into tuna mixture. Cool. Beat egg whites until stiff; fold into tuna mixture until no streaks of white remain. Pour into an 8 x 8-inch baking dish. Bake at 350° for 45 minutes or until puffed and golden and firm in center.
Combine the first 4 ingredients, mixing with pastry blender until crumbly like pie crust. Press into bottom and 1-inch up sides of a 9 x 13-inch baking pan.
Cook grits according to package. Add butter, eggs and milk. Bake in 350° oven for about 30 minutes. Top with cheese and cook another 15 minutes.
Mix all ingredients except steak in blender until well processed. Pour over steak in Ziploc bag and marinate overnight, turning bag over 2 to 3 times in 24 hour period. Preheat broiler or barbecue grill. Remove steak from marinade and grill or broil until desired doneness.
In large skillet, stir meat until browned. Drain off grease. Blend in soup, flour and tomato paste. Stir in water. Simmer, covered, for 10 minutes. Stir in sour cream. Serve over noodles.
Bake cake in a 9 x 13 inch greased pan, according to directions on box. Let cool. Meanwhile, beat Cool Whip with brown sugar. Cut the cake in half horizontally to make two 9 x 13 layers. On the first layer, spread a layer of caramel syrup, chopped nuts, and Cool Whip. Place the other half of cake on top and spread Cool Whip on the cake. Finish with a few chopped nuts.
Dust drumstick with seasoned flour. Melt butter in large, heavy frying pan, with tight fitting cover. Brown chicken over medium heat on all sides. Drain on absorbent paper.
Add contents of can to cheese cubes in a small saucepan on low heat. Heat until cheese melts; cool 10 minutes. Serve with tortilla chips or fresh vegetables.
In a large mixer bowl, beat first 4 ingredients on high until very light and fluffy (about 5 minutes). Add eggs, one at a time and beat well after each one. Beat in vanilla extract and lemon juice. In another bowl, stir together flour, baking soda, salt, cinnamon and oats. Gradually add to butter mixture, blending thoroughly. Stir in chocolate chips and nuts. Drop 1/4 cup (scant) of dough each onto lightly greased cookie sheets (about 3-inches apart). Bake at 325° for 17 to 19 minutes. Store in an airtight container. Makes about 3 dozen.
Brown turkey, onion and celery in margarine. Add balance of ingredients. Cover and simmer for 45 to 60 minutes for approximately 1 hour. Serve over cooked rice or chow mein noodles. Serves 4.
Beat margarine and sugar. Add eggs one at a time. Beat for 2 minutes. Add flour a little at a time. Add cream and vanilla. Blend well. Bake at 325° for 60 to 70 minutes.
Cook sugar, milk and butter to soft ball stage. Take off stove and stir in chocolate chips, vanilla and nuts and Marshmallow Creme.	Stir well until dissolved. Soften Marshmallow Creme by setting in warm water while cooking other ingredients. Put in buttered 13 x 9-inch pan.
Mix above ingredients put in 9x13 pan and top with corn flakes. Bake at 350° about 30 minutes.
Add first 4 ingredients into a 9 x 13-inch or 10 x 14-inch baking pan. Add melted butter to cornflake crumbs and sprinkle on mixture. Refrigerate overnight for added taste. Bake at 350° for 1 hour.
Brown ground beef and onion. Drain fat from meat. Grate cheese. Add all ingredients (except 1/4 of cheese and tortilla chips). Heat on low heat. Line casserole dish with tortilla chips. Pour beef mixture over. Cover with remaining chips and cheese. Bake at 350° for 20 to 25 minutes.
Broiler temperature 550°. Broil for 4 minutes, turn and broil for 3 minutes, making about 6 servings. In bowl, combine butter, oil, parsley, garlic, lemon juice,	salt and pepper. Place shrimp on two large broiler pans in single layer. Pour on sauce. Broil four inches from heat, for four minutes. Turn shrimp over and broil for 3 minutes more or until done. Serve as an appetizer or with hot rice for main dish.
Drain pineapple, reserving juice. Add enough water to reserved juice to measure 1/2 cup. Combine with eggs, sugar, salt and lemon juice in saucepan; mix well. Cook until thickened, stirring constantly. Cool. Add pineapple, celery, apples and pecans; mix well. Fold in whipped cream. Spoon into an 8-inch square glass dish. Freeze until firm. Let stand at room temperature for 20 to 30 minutes before serving. Yield: 8 servings.
Make lime jello as directed on package. Pour into long 9 x 13-inch dish and let chill until firm. Then dissolve the lemon jello with 1 cup hot water only. When cool but not jelled, add to the cream cheese and sugar, pineapple and Cool Whip. Mix well, then pour over first layer of lime jello. Let that set. Then mix strawberry jello as directed on package and let cool but not jelled. Then pour over cream layer.
Place cracker in plastic bag and crush into fine crumbs, 1 1/4 cups. Stir in sugar and melted butter. Press into pie pan.
Melt chocolate in top of a double boiler. Add Eagle Brand sweetened condensed milk. Stir over rapidly boiling water for 5 to 10 minutes or until thick. Remove from heat. Add water, salt and vanilla, mixing well. Pour into a baked pie shell. Garnish with whipped cream, if desired. Chill.
Mix first 5 ingredients. Sift dry ingredients together. Combine into zucchini mix ingredients. Blend in raisins and/or nuts. (Should yield enough for 2 loaves.) Divide mixture into loaf pans. Bake at 350° for 1 hour. Cool for 10 minutes before removing from pans. Wrap in aluminum foil, store in refrigerator. (Also can be cooked in small individual loaf pans.)
Place syrup in small pan and heat to a boil. Add other ingredients and beat until stiff.
Butter 2 slices of bread. Cut in chicken and broccoli and set aside. Cut remaining bread in 1-inch cubes. Place half of unbuttered cubes in bottom of 8 x 8 x 2-inch baking dish. Combine chicken, vegetables, mayonnaise, cream cheese and seasoning. Spoon over bread cubes. Sprinkle remaining unbuttered cubes over chicken. Combine eggs and milk; pour over all. Cover and chill 1 hour or overnight. Spoon soup over top. Sprinkle with buttered cubes. Bake at 325° for 50 minutes. Sprinkle cheese over top for last few minutes of baking.
Cook beets until tender. Peel and put in a large kettle. Cover beets with vinegar, water, sugar and cloves. Let come to a boil. Fill jars with beets, then fill jars with syrup and seal. Beets keep for a long time.
Mix cereal, milk, egg whites, cooking oil and applesauce in large bowl. Let soak for 3 minutes until cereal is soft. Add flour, sugar, salt (optional) and baking powder. Mix well. Batter will be thick.
Fry chopped scallions in oil. (When soft and light brown, rain and remove; set aside.) In same oil, stir in egg and mix until a scrambled egg is formed. (Note: Oil will be hot from the fried scallions, therefore, eggs will cook quickly.)
Preheat oven to 350°. In a large bowl mix together the cream cheese and 3 tablespoons melted butter. Add the chicken, milk, pepper, minced onion and pimientos; mix well. Separate each package of crescent rolls into 4 rectangles. Divide the chicken filling evenly and spoon into center of each rectangle. Bring ends up together and pinch closed. Brush with remaining 2 tablespoons of melted butter. Place puffs on a greased cookie sheet and bake 12 to 15 minutes or until golden brown.
Cut 12 donut shapes from bread and set aside (or if in a hurry, cut bread in triangles). Arrange a layer of bread in bottom of a greased 9 x 13-inch pan. Layer cheese and ham and top with bread. Mix remaining ingredients and pour over the ham and cheese. Cover and refrigerate 6 hours or overnight. Bake, uncovered at 325° for 55 minutes. Let stand 15 minutes before serving.
In a large bowl, mix eggs, milk, flour, sugar, vanilla, salt and cinnamon until well blended. Batter will be slightly lumpy. Melt butter in a 12-inch porcelain quiche dish or 13 x 9-inch baking dish in oven. Add apple slices to baking dish. Return to oven until butter sizzles. Do not brown. Remove dish from oven and immediately pour batter over apples. Sprinkle with brown sugar. Bake in middle of 425° oven 20 minutes. Serve immediately.
Mix all ingredients together. Make as much spaghetti as you wish and add all other ingredients to taste.
Get a slice of bread. Put peanut butter on, then jelly. Put another piece of bread. Eat it.
Do not dissolve jello. Add dry to the pineapple and stir; blend in cottage cheese. Fold in Cool Whip. Chill mixture 2 or 3 hours before serving.
Brown hamburger, pork	sausage and add onion and bell pepper. Drain. Add soup, tomatoes and tomato sauce. Simmer until done. Remove from heat and add cheese. Roll mixture in 12 to	15 corn tortillas, place in casserole and add remaining mix on top. Sprinkle with grated cheese.	Bake at 350° for 34 to 45 minutes.
Lightly butter bread. Cut into 3-inch squares. Place on cookie sheet and bake at 350° until lightly browned. In a saucepan, heat tomato sauce and add Parmesan cheese to taste. Dip your bread squares in the sauce.
Melt butter in saucepan; blend in flour. Add milk, cream and broth. Cook and stir until mixture thickens and comes to a boil. Reduce heat. Stir in chicken and dash of pepper. Heat again just to boiling. Serve immediately. Serves 4.
Drain fruit cocktail. Mix sugar, margarine and eggs. Add dry ingredients. Add coconut, pecans and fruit. Bake in slightly greased 9 x 13-inch pan for 45 minutes at 350°.
Mix dry ingredients together, then gradually add sugar. Cook mixture until smooth and bubbly. Add salt, lemon juice and food coloring. Fix 6 to 7 pounds apples, peeled, cored and sliced. Pack into hot jars. Pour syrup over apples. Use knife to circulate to bottom of jar. Process in water bath for 20 minutes.
Mix all ingredients thoroughly. Put in a loaf pan and cover with 2 strips bacon that have been cut in small pieces. (If you like bacon flavor.) Pour 8 ounce can of tomato sauce over meat loaf. Bake 1 hour at 350°. Serves 6.
Combine pretzels, margarine and sugar. Pat into a 9 x 13-inch pan. Bake 10 minutes at 350°. Cool. Combine cream cheese and sugar, then set aside. Fold in Cool Whip and pour over cooled crust. Dissolve jello in 2 cups boiling water. Add frozen strawberries. Carefully pour over cream cheese mixture. Refrigerate until firm. A dab of Cool Whip on top is nice when serving.
Butter 9-inch cake pan. Set aside. Combine sugar, cocoa and salt in heavy 4-quart saucepan. Stir in milk; cook over medium heat, stirring constantly, until mixture comes to full rolling boil. Boil, without stirring, to hard-ball stage or 234° on candy thermometer or use cold water and drop a few drops of candy until it makes a ball. Remove from heat. Add butter and vanilla. Cool until butter melts, then beat until candy loses some of its gloss and thickens. Pour into pan.
Boil sugar, milk and cinnamon to soft ball stage. Add in 1 big tablespoon butter. Stir in pecan halves. Stir until well-coated. Turn out on waxed paper and separate.
Preheat oven to 425°. Core the apples and peel halfway down. Place apples in a baking dish, with the peeled side up. Melt the butter, then stir in the flour, cinnamon and brown sugar. Spoon the mixture onto the tops and into the centers of the apples. Sprinkle with pecans. Bake 10 minutes until crusty, then lower the heat to 350°. Bake 30 minutes until tender.
Do not use food chopper. Combine all ingredients, except spice. Put spices in small bag (cloth). Boil slowly until mixture is thick. Seal in hot sterile jars. Makes about 8 pints.
Divide whipped topping among 6 dessert glasses, using about 1/3 cup in each. With the back of a spoon, make a depression in the center and spread topping up the sides of the glasses. Prepare pudding mix with milk as directed on package for pudding. Spoon pudding mixture into glasses; chill. Garnish as desired.
Preheat oven to 350°. Grease 8 1/2 x 4 1/2-inch loaf pan. From oranges, grate 1 tablespoon peel and squeeze 3/4 cup juice; set aside. In large bowl, mix flour, sugar, baking powder, baking soda and salt. In medium bowl, beat oil, egg and orange juice until blended; stir into flour mixture just until flour is moistened. Gently stir in cranberries, walnuts and orange peel. Spoon batter evenly into loaf pan. Bake 70 minutes or until toothpick inserted into center of bread comes out clean. Cool bread in pan on wire rack 10 minutes. With sharp knife, loosen bread from sides of pan, then remove bread. Cool bread completely on wire rack.
Mix peanut butter and margarine until well mixed. Add Rice Krispies and mix well. Add powdered sugar; mix well. Make into melon ball size balls and put in refrigerator until cold.
Rub oil onto potatoes before baking. Bake. Let cool. Cut in halves. Scrape out potato and mash. Save skins. Add dip and bacon to mashed potatoes. Place in potato skins. Sprinkle with cheese. Bake at 400° for 10 to 15 minutes.
Drain pickles and slice lengthwise. Place back in jar. Add sugar, celery seed and onion. Pour vinegar over pickles. Seal. Keep turning jar until sugar is dissolved. Refrigerate.
Mix dry ingredients. Combine peaches. Pour into 9-inch unbaked pie shell. Dot with butter. Cook at 400° about 40 minutes. Serve with Cool Whip.
Mix Stove Top as instructed on box. Wrap bacon (separate pieces of bacon). Place toothpicks in center (to hold in place). Place under broiler until bacon is cooked. Serve hot.
Mix brown sugar and dry mustard (dry mustard has a tendency to clump) together. If using onion powder and garlic powder, add it to the brown sugar. Saut the onion and garlic using Pam. Mix in the rest of ingredients and simmer for 1 hour or more.
Mix all ingredients well. Grease and flour a tube cake pan well. Put wax paper in the bottom of the pan. Bake about 2 hours at 275° to 300°.
Roast in oven on foil covered pan all tomatoes for 1 hour at 350°. Remove and let cool. When cooled, peel skin and remove core; throw core and skin away. Be sure to keep all juice and meat from the tomato. Cut into small pieces. In large skillet, brown garlic in olive oil. When garlic is lightly browned, add tomatoes and juice. While stirring, add parsley, oregano, salt and pepper; mix well. Let simmer.
Preheat oven to 400°. Cream margarine and sugar until light and fluffy. Combine dry ingredients and add to creamed mixture; mix well forming crumbs. Press half of crumb mixture into greased 13 x 9-inch baking pan. Spread preserves over top. Sprinkle with remaining crumb mixture. Bake 20 to 25 minutes. Cool and cut into bars.
On one tortilla, place Cheddar cheese. Place other tortilla on top. Fry in oil until brown.
Trim fat from	chops.	Fry and remove from skillet. Place potatoes in a baking dish and sprinkle with onion, salt and pepper. Place chops over this.	Mix soup and water and pour over all the mixture. Bake at 300° for 1 1/2 hours.
Cook yellow rice according to package directions. Mix in cream of chicken soup and Mexicorn. Pour in a buttered casserole dish. Place cheese on top and bake at 350° for 15 to 20 minutes.
Combine raisins and water in a small saucepan and bring to a boil. Cook 3 minutes. Remove from heat and cool (do not drain). Mix and cream shortening and sugar. Add eggs and vanilla.
Cream shortening and sugar together. Add eggs. Add mashed bananas and beat well. Sift white flour, soda, baking powder and salt together; add to the creamed mixture. Add whole wheat flour. Do not sift the whole wheat flour. Add vanilla and nuts. Bake in a well-greased 9 x 5 x 3-inch pan for 1 hour at 325°.
Cook broccoli with a little salt until tender. Drain. Melt margarine in a pan and add flour to make roux. Stir well. Cook 5 minutes. Blend in cream, stirring constantly, to make a smooth sauce. Add stock and cook to make desired creamed soup consistency. Add broccoli and cheese; mix well.
Rinse pickles in cold water. Place pickles in a large jar or bowl. Cover with cold water. Cover and place in refrigerator for 8 hours. Drain pickles. Add vinegar, water and sugar or substitute. Put back in refrigerator for at least 24 hours before serving.
Peel onions and place in a baking dish with a little water and butter. Cover and bake at 350° for 1 1/2 hours or until tender. Add salt to taste.
Combine flour, sugar and salt; add scalded milk gradually. Cook on low heat until thickened. Pour small amount over 3 beaten egg yolks, then add to the remainder. Cook 3 to 4 minutes. Add oleo, lemon juice, pineapple (drained) and add Baker's coconut. Pour into 10-inch baked pie shell. Top with meringue. Brown at 350° until golden brown.
Brown ground beef and sausage in skillet. Add cheese, garlic salt, oregano and worcestershire sauce. Heat and stir until cheese melts. Spread mixture on bread (about 1 tsp. per slice). Garnish with tomatoes for color and added flavor, if desired. Bake at 325° for 10 to 12 minutes. Makes about 70.
Beat butter, margarine and sugar together. Add dry ingredients. Pour 1/2 of batter into greased and floured Bundt pan. Add 1/2 of filling and then rest of batter. Bake at 350° for 1 hour.
Peel, half and core pears. Stuff with cream cheese and blue cheese mixture (equal quantity of each). Place pears face down on a bed of watercress on individual salad plates.