HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine sugar, syrup, butter and 1/2 cup cream. Bring to boil stirring constantly, then add 1/2 cup cream and cook slowly to 240° for very soft caramels and 255° for hard caramels. Remove from heat and add nuts if desired and vanilla. Pour into buttered 8 x 8 x 2-inch pan. Score into squares when nearly cooled. Cut when cold. Wrap each caramel in waxed paper. Keep in airtight container.
Boil macaroni in 2-quart salted boiling water for 12 minutes. Rinse with cold water and drain. Add all ingredients and mix well. Chopped olives, onions and green peppers may be added. Refrigerate 1/2 hour before serving, even better overnight.
Preheat oven to 400°. Thaw crusts and 2 tops (remove one from the second package then return crusts to freezer) according to package directions.
Cook cheese and milk until thick. Add 1 cup chopped dates. Spread on Ritz crackers. Bake for 8 minutes at 350°.
Mix ingredients well. Pour into greased and floured loaf pans. Bake at 350° for 1 hour. Makes 2 loaves.
Preheat oven to 275°. Beat cream cheese until light and fluffy. Add milk and egg yolks, beating until smooth. Stir in lemon juice and set aside. Beat egg whites and salt until soft peaks; fold in egg whites in lemon mixture.
Mix all ingredients. Pour into pie shell. Dot with butter. Top with crust. Bake at 425° for 10 minutes. Reduce heat to 325°. Bake 40 minutes longer.
Mix together the cream cheese, sugar and nondairy whipped topping. Spread over cold crust. Mix pudding mix and milk. Spread over cream cheese mixture. Spread remainder of whipped topping and sprinkle with chopped nuts. Refrigerate until serving time.
While rhubarb is hot, add sugar and jello. Stir well. Pour into containers and let set. Put in freezer.
Preheat oven to 400°. Mix butter in a 9 x 13-inch pan. Add salt, garlic and 2 tablespoons of parsley. Mix well. Arrange shrimp in a single layer. Bake for 5 minutes and turn shrimp. Sprinkle with lemon peel, lemon juice and remaining parsley. Bake for 10 minutes and serve.
Preheat oven to 375°. Combine soup, milk, mayonnaise and cheese, then fold in cooked vegetables and mushrooms.
Remove stems from mushrooms and chop fine. In a 10-inch skillet over medium heat, cook sausage, onions and chopped stems until browned and vegetables are tender; stir to separate. Remove from heat. Stir in 1/4 cup sauce, bread crumbs and cheese. Spread remaining sauce in bottom of baking dish. Fill caps and place in baking dish. Bake at 400° for 15 minutes.
In food processor or blender, coarsely chop carrots, celery, onion and ham. In a 3-quart Dutch oven, heat just enough oil to lightly coat bottom of pan. Saute ham and vegetables, but do not brown. Add water and bay leaf; bring to a boil. Reduce to simmer and add beans (with juice). Cover and simmer on very low heat for 1 hour. Stir occasionally to prevent sticking. Use salt and pepper if needed. This soup is better the next day.
Over medium heat in heavy saucepan, cook the milk and tapioca until tapioca is clear. Mix egg yolks and sugar in a medium bowl. Add milk mixture to egg mixture, a little at a time. Return to saucepan and cook until thick. Remove from heat. In another bowl (large), beat egg whites until stiff. Fold milk mixture into egg whites, a little at a time. Add vanilla. Refrigerate.
Make a white sauce with milk, butter, flour and cheese. Add eggs, spinach and bread crumbs. (After cooking the spinach, pat it in paper towels to remove some of the water.) Grease a ring mold. Put mold in pan of boiling water and bake 1/2 hour in 425° oven.
Put all ingredients in a mixer and beat well. Put in a casserole dish and add topping.
Combine sugar, flour and cinnamon; fold in apples. Place 1 tablespoon margarine on top crust. Bake at 350° until golden brown on top.
Saute margarine in pan, then add the shredded carrot, onion and fresh broccoli; set aside.
Pour boiling water over oats; let stand 20 minutes. (If quick cooking, 15 minutes is good.) Cream together sugar and shortening; add eggs, salt, cinnamon and baking soda, then mix. Add flour and mix. Put oats in mixture and mix. Pour in greased 9 x 13-inch pan. Bake at 350° for 35 to 40 minutes.
In large skillet, cook and stir onion and celery in butter until onion is tender. Stir in about 1/3 of the bread cubes. Turn into deep bowl. Add remaining ingredients and toss. Stuff turkey just before roasting. Makes 9 cups (enough for 12-pound turkey).
Fry bacon until crisp; crumble. Peel broccoli stalks and slice horizontally. Cut flowerets into small pieces. Add raisins and chopped onion. Blend mayonnaise, sugar and vinegar; stir.
In a 5 or 10-quart pan over high heat, combine onion, carrots, bell pepper, garlic and 1/2 cup water. Stir often as vegetables begin to wilt. Add more water if needed. Continue to cook until vegetables are thoroughly softened. Add tomatoes, broth, wine, thyme, bay leaf, pepper and liquid pepper; simmer covered for 45 minutes to blend flavors.
Mix together until crumbly. Spread on top of casserole. Bake at 350° for 30 to 35 minutes. Serves 10.
For crust, in a 7-inch pie plate, cook butter or margarine, uncovered, on 100% power for 45 to 60 seconds or until melted. Add crushed graham crackers and 1 tablespoon sugar. Stir until all is moistened. Press mixture firmly against bottom and sides of pie plate. Cook, uncovered, on High for 1 to 1 1/2 minutes; give half turn after 30 seconds. Set aside. Cook cream cheese in bowl, uncovered, on 50% power for 1 to 1 1/2 minutes. Stir in beaten egg, 1/3 cup sugar and sour cream until smooth. Add orange peel, orange juice and vanilla. Mix well. Pour into crust and cook on 50% for 8 to 10 minutes, 1/4 turn every 2 minutes. Cool. Cook orange marmalade on 100% for 30 to 60 seconds. Spoon over top of cheesecake. Cool for 3 hours.
Beat together with mixer the cream cheese and mayonnaise. Heat (do not boil) tomato soup until warm and add to the above. Add remaining ingredients and mix together with spoon. Chill overnight. Serve on crackers.
Shape sausage into 3/4-inch meatballs or can brown ground beef and sausage. Stir meat often while browning in the oil. Spoon off all but 1 tablespoon drippings. Add vegetables. Cook 5 minutes, stirring often. Add broth, soups and water. Heat to boiling. Add pasta. Reduce heat to low. Simmer 10 minutes or until pasta is done, stirring occasionally. Makes about 6 cups or 4 servings. Recipe may be doubled.
Mix all ingredients with hands and shape in pan. Cook at 400° for 35 to 40 minutes. Last 5 minutes, spread ketchup on top.
Cream sugar, oil and eggs. Sift dry ingredients together and add to creamed mixture. Add apples and nuts. Batter will be very thick. Spread in a 9 x 13-inch pan that has been greased and floured. Bake in a 325° oven for 60 minutes.
Prepare cake mix as package directs and bake in a 9 x 13-inch pan. After cake cools a few minutes, punch holes in top with handle of wooden spoon. Pour milk over cake. Heat the caramel topping in the microwave 1 minute so that it pours easily. Pour over cake. Spread whipped topping on top. With knife handle, crush the candy bars while still in wrappers. Sprinkle over top. Refrigerate.
Start with a cold oven. Do not preheat oven. Cream butter, Crisco and sugar together; add eggs one at a time, mixing thoroughly. Add flour and milk alternately, mixing well. Add extracts and mix well. Pour batter into a greased and floured tube pan. Bake at 325° for 1 hour and 15 minutes.
Preheat oven to 375°. Blend milk, honey, sassafras powder and sugar thoroughly. Combine with sifted flour, baking powder and salt. Add eggs and shortening and mix very lightly and quickly. Bake in well-greased muffin pans for about 20 minutes. Makes 18 to 20 muffins.
Combine meal, flour, sugar and salt. Mix together. Pour 3 cups boiling water over flour mixture and margarine. Mix well, eliminating any lumps. Add 1 cup milk and 2 eggs last. Mix and pour into a greased and floured 12 x 8-inch pan or small Bundt pan. Bake in 400° oven for 30 to 40 minutes until brown. Pour 4 ounces water over top of pan when you take from oven.
Combine first seven ingredients. Shape into balls with tablespoon, adding more milk if needed. Brown in hot skillet until nearly cooked. Add to meat. Add 2 cups hot water in skillet. Salt water to taste. Pour over meatballs. Cook on low heat for 30 minutes.
Spray a 2-cup glass measuring cup with cooking spray; set aside. Combine first 7 ingredients in a mixing bowl; beat with a mixer on low speed for 30 seconds.Stir in raisins. Pour half of batter into measuring cup. Cover each cup loosely with wax paper. Microwave at medium (50% power) 5 to 7 minutes or until edge is no longer doughy, rotating a half-turn after 3 minutes. Let stand 5 minutes. Turn loaf out onto a wire rack. Repeat procedure with remaining batter. Cool. Cut each loaf into 6 round slices. This bread is great served with cream cheese. Makes 2 loaves or 12 servings.
Cream butter and sugar together. Beat in eggs. Add sifted dry ingredients, vanilla, bananas and nuts. Pour into well-greased 9 x 5-inch loaf pan. Bake at 325° for one hour or until inserted toothpick comes out clean.
Beat thoroughly. Put into loaf pan. Cover with 2 strips bacon if you like that flavor. Pour over all 4 ounces tomato sauce. Bake one hour at 350°. Serves six.
Fill pie plate 2/3 full with sliced apples. Sprinkle with cinnamon and sugar. Mix oleo, eggs, sugar and flour together; add vanilla. Beat good and pour over sliced apples. Bake at 350° for 30 to 40 minutes.
Spray skillet with nonstick spray. Brown ground turkey. Add spaghetti sauce and 3 tablespoons of Parmesan cheese. Simmer for 15 minutes.
Use 9 x 12-inch Pyrex dish. Cover bottom with tomato sauce. Cut Velveeta in long sticks. Put 1 cheese stick and roll in tortilla and place in pan. Fill pan. Cover with chili; sprinkle with onion. Cover with grated cheese. Cover with foil and bake at 350° for 20 to 30 minutes.
Place diced chicken in 3 qt. shallow casserole dish; top with broccoli. Mix soup, lemon juice, mayonnaise and curry powder; pour over chicken and broccoli; sprinkle herb dressing over top. Pour melted butter over all and cook at 350° for 30 minutes. Cover lightly with aluminum foil to keep topping from browning too rapidly. Serves 12.
Before going to bed for evening (10-10:30), put roast in crock-pot, fat side up. Mix gravy and water and pour over roast. Salt and pepper to taste. Cover and turn pot on low.
Mix all five ingredients together. Chill overnight. This allows marshmallows to sweeten the salad.
Mix warm water, sugar and yeast. Let stand 5 minutes. Then add salt and flour. Let rise 1 hour. Punch down and knead dough 15 minutes. Then roll out and cut into finger size strips. Dip each strip in butter and place in baking pan. Let rise 1 hour or more. Bake at 425° until golden brown.
Mix cake mix, butter and pecans. Press lightly into 9 x 13 pan, building up sides. Bake for 10 minutes at 350°. Spread cherry filling over crust while warm. Mix sugar with cinnamon and sprinkle over cherries. Mix sour cream and egg yolks and spoon over cherries. Bake at 350° for 25 minutes. Serves 12.
Cut onions into thin rings. Place in 9 x 13-inch buttered casserole dish, covering bottom of pan. Sprinkle crushed potato chips over onions. Sprinkle grated cheese on top of chips. Mix soups and milk until smooth. Pour over cheese. Bake at 350° for 1 hour.
Saute onion in butter. Add oysters, milk and water. Bring to a slight boil. Add saltines (for desired consistency) and salt and pepper to taste. (For thinner stew, you may add more milk or water.)
Blend butter and sugar. Add Karo and egg, then vanilla and pecans. Pour in unbaked pie crust and bake at 350° until pie is firm.
Mix together and cook in a 375° oven for 25 to 30 minutes.
Saute peppers and onion in oil and butter. Add parsley; mix with bread crumbs. Blend with mayonnaise. Add chopped sea fingers. Put 1 tablespoon stuffing on each shrimp. Bake on cookie sheet at 350° until done.
Sprinkle sweetener over bananas; blend well. Blend in eggs. Sift flour, baking powder and salt. Add to banana mixture. Do not overmix. Stir in walnuts. Pour batter into greased 4 x 7-inch pan. Bake in preheated 350° oven for 25 minutes. Reduce temperature to 300° and bake 35 to 40 minutes longer or until done.
Mix ingredients and spread on pork chops. Grease the pan slightly and place pork chops close together. Add 1/2 cup water and bake in 350° oven for 1 hour.
Mix first 6 ingredients in order listed. Pour in ungreased 9 x 13-inch or 11 x 15-inch pan. Sprinkle cake mix over filling. Pour melted butter over top. Sprinkle with pecans. Bake at 350° for 1 to 1 1/2 hours or until knife comes out clean. For 11 x 15-inch pan, bake at 375°. Serve warm or cold; plain or with whipped topping.
Cook spinach and drain well. Saute onion in butter. Mix milk and eggs. Add to spinach. Place ham and cheese on bottom of pastry shell. Pour other ingredients on top. Bake in preheated 350° oven for 30 to 35 minutes.
Mix everything together. Cover with buttered bread crumbs. Refrigerate overnight. Bake in 13 x 9-inch pan at 350° about 1 hour (until it begins to lose liquid). Keep covered about half of baking time, then uncover to brown.
Combine cake mix, peanut butter, oil, water, and eggs; mix well. Drop by spoonfuls onto a greased cookie sheet and flatten with a fork. Bake at 350° for 10-12 minutes. Makes 5 dozen.
Mix all the ingredients together in a bowl. Store in a container with lid until ready for use. Serve with your favorite vegetables.
Marinate the venison in the wine (red vinegar may be substituted), olive oil, salt and pepper to taste. Remove the meat the next day and save the marinade. Saute meat in oil in a large skillet until browned on both sides. Remove from skillet and saute garlic. Add meat, tomatoes, parsley, mushrooms, basil, marinade and basil. Simmer for about an hour or until meat is tender.
Make your favorite brownie recipe according to directions and bake in 9 x 13 pan. When done, add marshmallows and return to oven for 3 minutes. Meanwhile melt butter, chocolate chips and peanut better and pour over rice krispies.	Pour over brownies and refrigerate to cut.
Toast sesame seed and almonds together for 5 minutes at 350°. Mix with Top Ramen noodles, crushed up very fine (uncooked). Mix flavor packet, sugar, salt, vinegar and oil together for dressing. Mix all together and serve.
Add butter to hot, mashed carrots. Combine all other ingredients. Mix well and pour into a greased ring mold. Set in pan of hot water. Bake at 325° about 40 minutes or until firm. Turn onto hot platter. Fill center with cooked, buttered peas.
Mix sugar and cornstarch. Drain cherries and pineapple (save pineapple juice and add enough water to make 1 cup). Add color to cherries. Combine vanilla, cherries, pineapple and cup of juice, sugar and cornstarch. Heat until just comes to a boil. Cool. Add nuts and bananas. Pour in baked pie shell. Top with Cool Whip. Makes 2 pies.
Grease and flour Bundt pan. Cut each biscuit into 4ths. Coat each biscuit piece in the 1/2 cup sugar and 1 teaspoon cinnamon and place in Bundt pan. Pour the melted butter over the biscuits. Mix the 3/4 cup sugar and 1 teaspoon cinnamon together and pour over top. Bake at 350° for 30 minutes. Leave in Bundt pan 10 minutes, then invert onto plate.
Cook ground chuck, bacon and onion until meat loses color and onions are tender. Drain fat. Drain liquid from all beans except pork and beans. Combine beans, meat and onion mixture and barbecue sauce. Add more barbecue sauce if needed. Put in crock-pot for 2 to 3 hours on low heat. You may also bake in a low oven, 200° to 250° for a couple of hours.
Mix sugar, syrup, water, butter and salt in large saucepan. Cook until sugar is dissolved. Cook without stirring until it reaches hard ball stage. Add vanilla. Stir gently just until thoroughly mixed. Put popcorn in big bowl; pour hot syrup over popcorn. Mix well with spoon. Wet hands and shape into 12 balls.
Remove frozen fish fillets from freezer, let stand at room temperature 15 minutes to thaw slightly. Meanwhile, in a 4-quart saucepan over medium heat, in hot salad oil, cook onion until tender. Stir in tomatoes with their liquid and potatoes, salt, basil, pepper and sugar. Over high heat, heat to boiling. Reduce heat to low, cover and simmer 10 minutes, stirring occasionally. With sharp knife, cut fillets into bite-size chunks, add fish and frozen vegetables to tomato mixture, over high heat, heat to boiling. Reduce heat to low, cover and simmer 5 minutes or until fish is tender.
Preheat oven to 325°. Melt chocolate and oleo. Add Equal and dash of cinnamon. Add eggs, flour, vanilla and chocolate extract, beating until smooth. Spray an 8-inch glass pie pan with nonstick spray. Dust pan with cocoa. Pour mixture in. Bake 10 to 12 minutes (center will be runny). Let stand 5 minutes before cutting. Serve with whipped topping if desired. Makes 6 servings.
In large bowl mix together (with electric mixer) cream cheese, Cool Whip and vanilla until all lumps are gone. Add sugar and beat for 1 minute. On very low speed, mix 3/4 of the cherry pie filling until well blended. Pour into graham cracker crust and chill at least two hours. Upon serving, add one teaspoon of the leftover pie filling to the top of each piece of pie.
Blend well and pour over crab meat. Form into cakes and put in fridge for at least 1 hour on a nonstick surface until cakes are firm. Beat 2 eggs. Dip each cake in egg then roll in bread crumbs. Return to fridge for at least another hour or until ready to fry. Fry in 1/4 to 1/2 inch hot vegetable oil until golden brown.
Mix all the ingredients together. Shape into rolls. Leave in refrigerator overnight. Slice and bake at 350°.
Gradually add dressing to cream cheese, mixing well. Stir in fruit, sugar and food coloring. Fold in whipped cream and marshmallows. Pour into 9 x 5-inch loaf pan. Freeze. Unmold on platter. Makes 10 to 12 servings.
Layer angel food cake in the bottom of a 9 x 13-inch cake pan. Sprinkle pineapple on top of cake. Mix Jell-O with milk. Pour on top of pineapple. Slice bananas on top of pudding. Top with Cool Whip.
Process all ingredients except bread and watercress in food processor or blender until smooth; refrigerate in quart size Ziploc storage bag overnight for flavors to blend. Cut cocktail bread using cookie cutters. Spread about 1 1/2 tablespoons cheese mixture on half the bread slices; top with watercress and remaining bread slices. Yield: 2 dozen.
Brown hamburger; dump off excess grease. Add beans, tomato sauce and chili powder. Onion and green pepper can be cooked with hamburger or put in with other ingredients later. Simmer for 30 minutes.
(I use Roach Away Boric Acid from Wal Mart.) Use enough water to make a stiff dough. Make into egg size balls and place around the house where the critters have been seen.
Pour hot water over oatmeal, let stand while you cream eggs, sugar, cooking oil and brown sugar. Sift together flour, baking soda, cinnamon and salt. Mix all ingredients and pour in 9 x 13 x 2-inch loaf pan. Bake in oven at 325° for 50 to 60 minutes until done.
Cook broccoli according to package directions. Drain well and mix with other ingredients. Top with cheese. Cover with bread crumbs or Pepperidge Farm mix. Dot with butter and bake about 45 minutes at 350°.
Put margarine, sugar and milk in heavy large pan. Bring to boil. Cook 6 to 7 minutes. Pour over chocolate drops in bowl. Beat with electric mixer until thick. Nuts may be added before pouring into dish to chill.
Sift dry ingredients together. Add mayonnaise and water. Mix until smooth. Bake in 2 (9-inch) pans in moderately hot oven (375°) for 25 to 30 minutes.
Combine all ingredients; mix well. Pour into well-greased casserole dish and bake at 325° for 1 hour or until firm in center. Serve hot. Serves 4 to 6.
Mix all ingredients together; blending well. Place in a foil-lined baking dish. Cover meat loaf with foil until well wrapped. Add some water in the bottom of baking dish to tenderize. Bake at 400° for 30 to 45 minutes.
Combine semi-sweet chocolate pieces, sweet cooking chocolate, marshmallow cream and walnuts in large bowl. Combine sugar, salt, butter and evaporated milk in large heavy saucepan. Heat to boiling, stirring often. Pour at once over chocolate mixture in other bowl. Pour into buttered shallow pan, 13 x 9 x 2-inch. Let stand a few hours to set. Cut and store in tightly covered metal box.
Stir first 11 ingredients together. Pour water over baking soda. Let cool. Cream honey and shortening together. Beat eggs into honey mixture one at a time. Add buttermilk and cooled soda water to the honey mixture. Add dry ingredients to wet. Covered tightly it will last several days in the refrigerator for fresh bran muffins for breakfast.
Brown beef, celery and onions. Drain. Mix in soups and place in an 11 x 14-inch baking pan. Put Tater Tots over top and bake uncovered at 350° for 30 minutes.
Drain peaches, saving syrup. Combine syrup, sugar and vinegar. Mix real good. Add cinnamon sticks and cloves. Bring this to a boil. Lower heat and simmer for 10 minutes. Let cool.
Cook chicken. Remove meat and add to 1 quart broth. Bring to boil. Mix flour, butter and baking soda together. Cut through with milk until pastry consistency. Slowly drop dumplings in. Simmer with cover on 20 minutes. Add remaining ingredients.
Cook broccoli 5 minutes, drain. Mix mayonnaise, soup, cheese and eggs. Stir in broccoli. Pour into greased baking dish. Sprinkle with crushed crackers. Bake at 350 degrees until bubbly.
Boil chicken breasts in seasoned water until well done (about 45 minutes). Cool and dice chicken. Set aside.
Mix cream cheese, powdered sugar and peanut butter. Mix well. Add Cool Whip. Blend into mixture. Pour into pie crust. Chill 3 or 4 hours or overnight.
Heat oven to 350°. Grease a 13 x 9 x 2-inch pan. In large mixing bowl, beat flour, sugar, butter, eggs and syrup until smooth. Pour into pan and bake 25 to 30 minutes or until top springs back when lightly touched. (Top may still appear wet.) Cool completely in pan.
Mix all ingredients, except tortillas and cheese; heat through. In greased casserole dish, about 2 1/2-quart, put soup mixture on bottom. Add a layer of tortillas, soup mixture, then layer again until you get rid of mixture. When layered, add grated cheese and put in a 350° oven for 25 minutes or until cheese melts.
Dredge meat in flour and brown in margarine. Remove meat. Slice onions in baking dish and put meat on top. Add water and soy sauce. Cover and bake 2 hours or until meat is tender. Serve over rice.
Place beef (no need to brown it) in 3-quart casserole. Sprinkle with salt, basil and pepper. Top with celery, carrots and onions. Combine soup and water. Pour over meat and vegetables, coating all pieces. Cover tightly. Bake in slow 300° oven 3 hours. Add potatoes and bake 45 minutes longer. Makes 5 servings. May be doubled and tripled for a hungry crowd.
Brown and drain ground beef. Chop onion into beef. Cook until onion is clear. Add remaining ingredients. Mix all together. Cover with bread crumbs. Dot with butter. Bake at 350° until bread crumbs are brown.
About 30 minutes before serving, clean and cut carrots into carrot sticks, then cut sticks two inches long. In a 1 1/2-quart saucepan over high heat and 1 inch of salted water, heat carrots to a boil. Reduce heat to low, cover and cook 10 minutes or until tender. Drain and stir in sugar, parsley and margarine. Mix well. Makes 4 servings.
Slice zucchini into 1/4-inch rounds. Steam until done, but still firm. Preheat oven to 350°. Mix rice with lemon juice, parsley and seasonings. In a greased casserole, make a layer each of rice mix, cottage cheese and zucchini. Top with grated cheese. Bake, uncovered, for 10 to 15 minutes. Makes 4 to 6 servings.
Beat water and egg yolks together. Mix flour, oleo, salt, baking powder, water and egg yolks like crust. Mix sugar, 1/3 cup flour and cinnamon and pour over apples to coat. Roll crust, put on cookie sheet (with sides) and fill with apple mixture.* Top with crust, prick with fork and bake at 400° for 25 minutes. Dribble confectioners sugar icing when removed from oven while warm.
Mix beans and taco seasoning mix. Spread onto bottom of 9-inch pie plate or quiche dish. Layer remaining ingredients over bean mixture; cover. Refrigerate several hours or until chilled. Serve with tortilla chips.