HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place caramels and evaporated milk in a heavy saucepan. Heat over medium to low heat, stirring continually, until smooth, about 5 minutes. Stir in 1 cup chopped pecans. Pour into pie crust. Combine cream cheese, sour cream, and milk in a blender. Process until smooth. Add pudding mix; process for about 30 seconds longer.
Spray a cold 13 x 9 x 2-inch baking pan with nonstick spray coating. Place popcorn in the baking pan.
Crush a handful of chips and place on a plate. Add a layer of chili, then rice. Stack layers of lettuce, tomatoes, cheese and onion. Add taco sauce to taste. Delicious!
Pour sugar into medium bowl. Add melted butter. Season to taste with bourbon. Chill in refrigerator for at least 4 hours. Roll mixture into 1-inch balls. Dip into chocolate and paraffin wax mixture.
Drain pineapple. Put in baking dish. Mix sugar, flour and cheese; sprinkle over pineapple. Spread crackers over top and pour margarine on top. Bake at 350° until browned.
Mix all together and place in crock-pot; cook 6 to 8 hours.
Cut shortening into flour. Beat together the other 3 ingredients and add to flour mixture. Toss lightly to form a ball. Makes 2 crusts. Freezes well.
Preheat oven to 350°. Mix together walnuts, dates, raisins, brown and white sugars, then put baking soda into 1 cup of boiling water and dissolve. Pour on top of mixture, then add 1/2 cup plain boiling water and mix together. Let cool, then beat egg and add to cooled mixture and mix well. Next, mix butter, orange rind and vanilla; pour into mixture. Pour flour into mixture, one cup at a time. Brush pan with melted butter and fill 1/2 to 3/4 full. Bake at 350° for about 50 minutes or until done.
Blend cream cheese and butter (softened to room temperature). Stir in flour. Chill about 1 hour.
Mix flour, salt and shortening, cut enough milk in to moisten so it will hold together. Roll out as thin as possible and cut to make noodles. In large kettle, alternate noodles, potatoes and chicken until used up. Pour hot broth from chicken over all layers and boil until done, about 15 minutes. May season with onion, salt, celery seed or parsley flakes.
Blend sugar, flour and shortening to a crumbly mixture. Put half of these crumbs into a greased 9-inch square pan. Stir nutmeg into remaining crumbs, then add egg. Stir soda into sour cream and blend into crumb mixture. Pour over crumb layer in pan and sprinkle with chopped nuts. Bake at 350° for about 35 minutes.
Cream shortening, add sugar gradually. Cream until light and fluffy. Add eggs and pumpkin; mix well. Sift flour, baking powder, salt and spices together. Stir in dry ingredients and mix well until blended. Add raisins and nuts; drop by teaspoonfuls on greased cookie sheet. Bake at 350° for approximately 15 minutes. Makes 4 dozen cookies.
Mix all ingredients together. Cut out center of bread. Pour dip in bread as if it were a bowl.
Saute bacon in skillet. Add onion, flour, salt and tomatoes. Simmer for 30 minutes. Add beans to mixture and place in 1 1/2-quart casserole dish. Sprinkle cheese on top and bake at 350° for about 20 minutes.
Mix dry ingredients. Add milk, butter and egg yolks. Boil on medium heat until thickened, stirring constantly. Add vanilla. Pour in prebaked pie shells. Beat egg whites until stiff, add 2 teaspoons sugar per egg, and top pie. Bake until brown.
Heat oil and brown flour. To 2 cups of water (or stock), add chili powder and dissolve. Add chili to browned flour and mix well. Add seasonings and blend. Bring to a bubbly boil, stirring frequently. Simmer, covered, for 5 minutes. Makes 1 1/4 cups of sauce.
Beat cream cheese until smooth. Stir in other ingredients. Chill. Serve with vegetables or chips. Makes approximately 2 1/2 cups.
In two batches, quickly brown half the lamb in 2 tablespoons of butter over high heat. Remove and set aside. Lower heat to medium and saute onions, cinnamon, pepper and garlic powder for 3 to 5 minutes until onions are opaque.
Brown crumbled sausage. Drain and cool. Mix other ingredients in large bowl. Add sausage and pour into a 9 x 13-inch buttered baking dish. Sprinkle some of the cheese on top. Refrigerate overnight and bake in oven at 350° for 45 minutes.
Mix all together lightly to prevent mashing the cooked rice. Place in buttered casserole dish and bake in moderate 325° oven for 1 hour.
Soften the cream cheese. Mix in the milk until creamy. Add the remaining ingredients, except almonds. Refrigerate for one day. Put mixture into small casserole. Sprinkle with the slivered almonds. Bake in 375° oven for 15 minutes. Serve while warm with unsalted crackers.
Distribute bread cubes on bottom of greased 9 x 13-inch pan. Cut sausage into bite-sized pieces. Spread over bread. Sprinkle cheese on top next. Blend eggs and milk and pour over all. Cover. Refrigerate overnight. Bake at 350° for 35 to 40 minutes.
In a large bowl, combine sugar and flour. Place margarine, cocoa, shortening and water in a saucepan and bring to a rapid boil, stirring. Pour mixture into flour/sugar mixture. Add remaining ingredients and mix well. Pour into a greased pan and bake at 400° for 30 to 35 minutes.
Cut up the bananas and place in a small bowl. Beat with a mixer. Sift together the flour, baking powder, baking soda and salt. In a large mixing bowl, cream together sugar and 1/2 c. margarine. Add eggs and vanilla. Add buttermilk. Beat constantly, add mashed banana and flour mixture alternately. Pour into 9 inch greased cake pans. Bake at 350 degrees for 30 - 35 minutes. Cool on rack.
Cut the wieners into bite sized pieces. Take a toothpick and put a piece of wiener and pineapple on it. Make up as many as you like and put them on a cookie sheet. Bake for 10 minutes at 325°.
Combine all ingredients except butter and powdered sugar in a small mixing bowl. Beat well with a fork. Heat butter in a 7 to 8-inch oven-proof omelet pan. When foaming, add omelet mixture. Allow bottom to set slightly. Finish under a hot broiler until top is set and lightly browned. Fill with Mandarin Orange Filling.
Scald milk in double boiler. Mix dry ingredients. Add scalded milk, stirring constantly. Cook until thick. Add a little hot mixture to beaten egg yolks. Cook about 3 minutes longer. Add butter and vanilla. Cool and pour over bananas in pie shell. Top with whipped cream.
Put butter and marshmallows in a large bowl and place in microwave for 1 1/2 minutes. Remove and add green food coloring. Stir until color is even. Add corn flakes and stir until coated. Put all the mixture onto wax paper. Make small leaves and add 2-3 red hots for berries.
Brown ground chuck; drain fat. Add tomato paste, sauce and 2 (8 ounce) cans water. Stir; add macaroni, carrots and onion soup mix; simmer, covered, for 15 minutes. Add corn and cook until desired consistency.
Fry bacon until crisp. Remove most of the bacon from pan and add onions. Saute until soft. Put corn through a food processor or blender and add to onions and bacon. Cook until mixture begins to brown. Add butter; when melted, stir in flour. Cook slowly for 5 minutes. Add milk and cook until thickened. Stir in the cream and heat thoroughly. Serve in bowls. Sprinkle with bacon and parsley. Serves 6.
Mix shortening, sugar and egg. Sift and add cocoa, flour, soda and salt and add alternately with sour cream. Add chopped nuts. Drop by teaspoons on greased cookie sheet. Bake at 350° for 8 minutes.
Step 1: Cut up green onions in a large bowl. Mix cabbage and green onions.
Heat oven to 325°. Place crackers in single layer in ungreased 15 x 10 x 1-inch baking pan. In small bowl, combine Worcestershire, 1 tablespoon cheese, Italian seasoning and garlic powder; blend well. Pour over crackers and toss to coat. Bake at 325° for 10 to 15 minutes, stirring once. Sprinkle with 2 tablespoons of cheese. Cool and store in covered container.
Combine first 4 ingredients. Beat well. Add eggs and beat again. Add remaining ingredients and beat well. Form small balls and flatten with a fork. Bake at 375° for 10 to 12 minutes.
Cook 1/2 cup onion and garlic in oil for five minutes. Add tomato juice and simmer 10 minutes. Strain and add salt to taste and as much cayenne as you can take.
Slightly beat eggs; add remaining ingredients. Bake in uncooked pie shell for 10 minutes at 450°, then for 40 minutes at 350°.
Simmer 1 1/2 cups apple cider to remaining ingredients, then pour to remaining apple cider. Serve with cinnamon stick, if desired.
Dissolve Jell-O in hot water. Add pineapple juice and crushed pineapple. Prepare Dream Whip mixture according to directions on the package. Combine Jell-O and Dream Whip and whip 2 minutes. Add Mandarin oranges and chill overnight.
Clean and cut squid; put aside. Mix Italian seasoning, garlic powder, onion powder, and bread crumbs together and set aside. Beat egg and mix in milk. Heat shortening in a deep fry pan. Dip rings in egg and cover with crumbs. Fry until golden brown. Garnish and serve.
Mix in order given and pour in large pan. Bake. Cool 20 minutes before cutting. Bake at 350° for 30 to 35 minutes.
Boil sugar and water until it forms threads. Pour gradually while beating in beaten egg whites. Continue beating until nearly cool. Place pan over hot water and cook white stirring constantly until mixture becomes granular around the edge of the pan. Remove from pan of water and beat well until it will hold shape. Add nuts and vanilla. Pour on cake; spread leaving a rough surface.
Mix vinegar, water, sugar, salt and pickling spices. Put on stove. Keep lid on and let simmer. Stir occasionally. Put garlic (1), dill, pepper (1 slice) and onion at bottom of each jar. Cut pickles in half lengthwise. Fill half full with pickles. Repeat with garlic, dill, etc. Fill with pickles and repeat garlic, dill, etc. On top layer, add 1 bay leaf and sprinkle 1/2 teaspoon mustard seed. Bring vinegar mix to boil. Pour through strainer and fill each jar to the top. Let cool for a day, rotating (flipping) jars for mixing every few hours. Refrigerate. Makes approximately 40 pickles or 4 to 8 quarts.
Cook broccoli in small amount of water until tender. Drain. Mix soup, sour cream, and cheese whiz. Add chicken, broccoli, rice, chestnuts, celery, onion, salt, and pepper. Add pimento last. Put in a 9x13-inch dish. Mix cracker crumbs and oleo. Sprinkle over casserole. Bake at 350 for 30 - 35 minutes.
Combine all ingredients, except vanilla and butter, in a saucepan. Bring to a boil. Continue to boil until ingredients reach soft ball stage (approximately 224° to 226° in Roswell). Remove saucepan from heat. Let ingredients stand until they reach 100°. Beat until fudge turns dull. Quickly add butter and vanilla. Then pour fudge into greased pan.
Brown meat, onion and spices together in a large skillet or saucepan. Leave meat drippings in pan, then sprinkle 1/2 cup flour over top of meat and mix together. Add enough water to make gravy. Add chiles and tomatoes, if used. Let simmer for 1 hour, stirring occasionally. If gravy is too thick, add water. If too thin, make a flour or cornstarch paste and add to gravy.
Mix jello with hot water and let chill until slightly thickened. Mix cream cheese, sugar and vanilla. Whip Milnot milk that has been chilled, then blend all other ingredients including jello together and add to milk mixture. Mix well and pour into graham cracker crust, then chill.
Cream sugar and shortening. Add eggs and apples. Mix in dry ingredients. Add nuts and vanilla. Pour into a greased bread pan and bake for 1 hour at 350°.
In a saucepan, bring sugar and water to a boil. Boil 10 minutes. Remove from heat. Stir in lemon, orange and pineapple juice. Refrigerate. Just before serving, combine with ginger ale in a large punch bowl. Yields 16 to 20 servings (3 quarts).
Remove label from sweetened condensed milk. Place unopened can in cooking pan and cover with water. Boil for 3 hours, then cool.
Wash chicken pieces and soak in salted water for at least 1 hour. Drain and place in a large bowl or pan. Sprinkle McCormick chicken seasoning over chicken pieces and mix well with hands. Combine flour, salt, pepper and Creole seasoning in large plastic bag. Add a few pieces of chicken at a time. Shake to coat. Heat Crisco oil in large heavy skillet until very hot. Fry chicken until golden brown on one side. Turn once for even browning. Drain on paper towel.
Preheat oven to 325°. Melt butter or margarine. Mix with sugar and vanilla. Beat in eggs. Blend in cocoa. Stir in flour and nuts. Spread in greased 9 x 13-inch pan. Bake 30 to 35 minutes. Cool.
Beat eggs until frothy. Blend eggs, honey, oil and vanilla until thick and lemon colored. Sift dry ingredients and stir into egg mixture, alternating with zucchini. Fold in nuts. Divide mixture between 2 buttered and floured loaf pans. Bake at 325° for 1 hour. Cool inverted on cake rack.
For meat mixture, in a large skillet cook meat and garlic until meat is no longer pink. Drain off fat. Stir in undrained kidney beans, taco sauce and chili powder. Bring to boiling. Reduce heat. Cover. Simmer for 10 minutes.
In a large bowl, mix all ingredients except roast. Mix well. Add roast to mixture, turning to coat completely. Cover and refrigerate for about 36 hours. Turn meat twice daily. Remove meat; strain, reserving marinade. Pat dry meat. In a Dutch oven, brown meat in 2 tablespoons oil. Add marinade; cover and cook slowly 2 hours or until tender. Remove meat. For each cup of gravy desired, combine 3/4 cup meat juice and 1/4 cup water; add 1/3 cup broken gingersnaps and cook and stir until thick.
In a large nonstick skillet, heat the oil. Add the beef and cook, turning as needed, until browned, about 5 minutes. Transfer to a plate. Spray the skillet with nonstick spray; heat. Add the onion and garlic; cook, stirring, as needed until softened, about 5 minutes. Add the flour and cook, stirring constantly, until the flour is lightly browned, about 1 minute.
Place eggs in blender with salt, mustard and paprika. Blend 30 seconds. Add vinegar and blend until smooth. While blending, add 1 1/2 cups oil in slow steady stream. When well blended, add 1/2 cup oil and lemon juice until completely mixed. Lastly, add hot water, 2 drops at a time for smooth consistency. Cover and refrigerate. Makes 2 1/2 cups.
Mix beef with next 8 ingredients. Gently shape into 1-inch balls. Melt shortening in large skillet and brown meatballs. Drain. Heat chili sauce and jelly together until all melted. Add meatballs. Simmer, uncovered. Serve.
Preheat oven to 375°. Grease small cookie sheet. Cut each slice of bread into 4 strips. Pour milk into pie plate. Mix coconut and pecans. Dip bread strips into milk, then roll in coconut mixture. Place on cookie sheet and bake 10 to 12 minutes until golden. Makes 4 servings, about 285 calories.
Wash potatoes, slice potatoes lengthwise. Place in baking dish with white facing up. Mix lemon juice, water and olive oil. Pour over potatoes, salt and pepper, then dot with butter. Bake in 350° oven for 1/2 hour or until tender. Makes 4 to 5 servings. Good with Lemon Chicken.
Mix well. Bake in a greased 8 x 8-inch pan. Put oven at 350° for 25 to 30 minutes.
Dice onion and green pepper; saute in small amount of oil. Add vegeburger and brown slightly. After browning, put in casserole dish and add can of soup. Add a little water, approximately 1/4 cup or less, to make a little moist. Top with crispy noodles. Cover and bake 1/2 hour or until hot. Serve with frozen peas, rice and salad.
Preheat oven to 350°. Grease 1 loaf pan. Cream butter and sugar until light and fluffy. Add eggs and beat well. Stir in the bananas, vanilla and nuts. Sift the dry ingredients and mix into creamed mixture. Pour into a loaf pan; bake 50 or 60 minutes or until cake tester comes out clean. Cool in pan 10 minutes. Next, cool on rack.
Mix all ingredients together. Bake at 350° for approximately 20 minutes. Makes 5 to 6 muffins. I find the pumpkin is best.
Preheat oven to 325°. Lightly grease a baking sheet. Combine Bisquick, Cheddar cheese, sausage and spices. Knead in bowl to form a stiff dough. Keeping peppers whole, stuff Monterey cheese into peppers. Take a small handful of dough and shape around each pepper to completely seal it inside.
Put 3 tablespoons of the pineapple and all other ingredients into blender. Blend 5 minutes. Pour mixture into greased 8 x 8-inch pan. Top with remaining pineapple and sprinkle with cinnamon. Bake at 325° for 1 hour.
Mix all ingredients. Place in greased pan. Bake at 350° for 25 minutes. Cut in squares and serve hot.
Mix all ingredients. Add cornbread mix last. Bake in a 9 x 13-inch pan at 400° for 25 minutes.
Saute diced garlic clove and remove from pot. Put brisket; add carrots, celery and onions. Spread with horseradish. Sprinkle with brown sugar; add 1 cup consomme and roast covered about 3 hours in 350° oven. Spread with ketchup and brown sugar and brown at 450°. Cool. Skin fat, strain sauce or put through processor. Can be frozen. Defrost, slice and reheat.
Melt peanut butter and butter over low heat. Remove from heat and add powdered sugar. Spread in greased pan. Melt chocolate chips; spread over top. Cool. Cut into squares. Tastes like Reese's peanut butter cups.
Mix salt, eggs and milk in a blender until frothy. Very slowly add flour and mix until well blended. Heat lard (or beef fat) in a 9-inch pie or cake pan until completely melted. Pour batter into pan while it is very hot. Cook for about 25 minutes or until golden brown and well risen on the sides. Serve as an accompaniment to roast beef. Serves 6 to 8.
Heat corn, milk and oysters. Gradually stir in egg and 1 cup of crumbs, onion and salt. Mix well. Pour into greased baking dish. Melt butter and mix with 1/2 cup crumbs. Sprinkle buttered crumbs over corn. Bake at 350° for 30 minutes.
Put all ingredients together into 2 quart glass bowl. Cook on High 5-7 minutes or until boiling. Put lid on and cook on power level 50 for 20 minutes.
Cake for strawberries. Sift together flour, baking powder and salt. Beat eggs until thick, about 3 minutes on high speed on mixer. Gradually add sugar and beat on medium speed 3 to 5 minutes. Fold dry ingredients into egg mixture. Add butter to hot milk and vanilla. Blend well. Pour into greased 9 x 13-inch pan. Bake 35 minutes at 350°. Cool in pan before cutting.
Cut a vertical slit 1 1/2 inches deep in each shank; insert a clove of garlic. Roll shank in mixture of 2 tablespoons flour, 1 teaspoon salt and 1/4 teaspoon pepper. Brown in fat; remove shanks. Add 1/4 cup flour to fat and blend. Stir in butter. Cook until thick, stirring. Season with salt, pepper and Kitchen Bouquet. Add shanks to gravy. Cover; bake in moderate oven at 350° for about 1 1/2 hours. Serve with Raisin Rice. Serves 4.
Mix together and spread onto small rye bread slices. Top with a slice of Swiss cheese and broil 2 to 3 minutes until cheese melts.
Combine ingredients in a pan on low heat on stove. Stir occasionally until fairly thick, about 25 or 30 minutes. Take off burner. Let cool. Use any sweet dough. Roll thin on floured tablecloth on table. After rolled out, spread cinnamon and a little sugar all over dough. Spread walnut filling all over to edges. Take little dabs butter or oleo and throw here and there all over before you roll up. Seal good on edges. Place in a greased on pan or dish. Let rise about an hour.
Place quartered pieces in a paper bag with cinnamon and sugar. Shake. Put sugared pieces in ungreased Bundt pan. Can add nuts to this as you go along.
Beat ingredients until stiff. Drop by tablespoon on lightly greased cookie sheet. Bake at 300° for 35 minutes.
Mix all together and pour into 9-inch pie shell. Bake at 400° for 15 minutes. Reduce heat to 300° and bake 30 more minutes or until set.
Grease and flour Bundt pan or tube pan. In large mixing bowl, mix by hand or with mixer first 4 ingredients. Stir in chocolate chips. Pour into prepared pan and bake at 350° for 40 to 50 minutes. Do not test doneness with toothpick. It should spring back when touched lightly with fingertips.
Mix cream cheese until smooth. Add Worcestershire sauce, salt and mayo. Gradually add liquid from lobster. Mix until smooth. Add lobster and stir.
Mix together and pour in unbaked pie crust. Bake at 350° for 1 hour or until firm.
Brown chops well on both sides in a frying pan. Put chops in an ovenproof dish and place a big slice of unpared apple on each and on top of these, place orange slices, held together by a toothpick. Add beef bouillon, cinnamon, cloves, brown sugar, cornstarch and orange juice. Spread this on the meat. Bake at 350° for 15 minutes.
Combine first 5 ingredients and hot peppers in large saucepan. Heat to boiling. Add tomatoes, onions and peppers. Let simmer for 10 minutes, stirring occasionally. Continue to simmer while quickly packing one-half jar at a time. Fill jar within 1/2-inch from top, making sure vinegar solution covers vegetables. Cap at once. Process five minutes in boiling water bath. Makes 4 to 5 pints.
Mix all ingredients. Shape into 2 mounds, one on each baking sheet. Bake in a 350° oven for 20 to 30 minutes, until the mounds brown lightly and are fairly firm in the center. Reverse the sheets on the oven racks after 15 minutes so that browning is even; remove. Cut away edges to make mounds square. Cut into 1-inch slices. Turn each strip on one cut side; bake for 10 minutes. Bake on other cut side for 10 minutes.
Cut up bacon and brown; remove bacon and add diced onions and saute. Drain butter beans and kidney beans; combine pork and beans. Add ketchup, mustard and brown sugar. Mix together and bake at 350° for 2 hours.
Mix dates and boiling water; set aside. Mix the next 7 ingredients. Add date mixture. Put in greased 9 x 13-inch pan. Sprinkle over top before baking the chocolate chips, walnuts and sugar. Bake at 350° for 30 minutes, or until done.
Peel, cook and mash potatoes. Add rest of ingredients and beat well. These potatoes may be frozen or refrigerated before use. Approximately 1 hour before baking, add a little milk to fluff and bake, uncovered, for 1 hour in 350° oven.
Preheat broiler. Remove and chop the mushroom stems. In a skillet, heat one tablespoon of the butter, add the onions and chopped mushroom stems and cook about two minutes. Add the crumbs, the meat, shrimp or nuts, enough cream or sherry to moisten the mixture and the seasonings. Place the mushroom caps on a baking sheet and brush with the remaining butter, melted. Broil, cup side down, in a preheated broiler about two minutes. Invert and fill with the stuffing. Brush with melted butter and broil about three minutes longer.
Cook broccoli and cauliflower until tender. Drain and put in a buttered casserole. Drain asparagus and place over vegetables. Add celery soup and spread over top. Sprinkle with grated cheese on top. Bake 20 minutes at 350°.
Place all the ingredients in a plastic food storage bag. Close bag and shake until potatoes are evenly coated. Empty potatoes into shallow baking pan; discard bag. Bake at 400°, stirring occasionally, for 40 minutes or until potatoes are tender and golden brown. Garnish, if desired, with chopped parsley. Makes about 8 servings.
Soften	butter; mix with sugar and vanilla, then add chips and flour.	Drop by teaspoonfuls	on ungreased cookie sheet. Bake at 350° for 15 to 20 minutes.	Dust with powdered sugar.
About 4 hours before, in an 8-quart Dutch oven over medium heat, cook beef in salad oil until browned on both sides. Remove meat. Add to drippings in pan, onions and garlic; cook until lightly brown, about 5 minutes. Spoon off drippings. Stir in tomato sauce and remaining ingredients to the onion and garlic mixture in pan. Put meat back in Dutch oven. Heat on high to boiling, reduce heat and simmer 3 hours or until meat is fork-tender. Turn meat once during this time. To serve, remove meat to deep platter, skim off fat from liquid in Dutch oven and discard bay leaves. Spoon remaining liquid over meat.
Add enough water to a 9 x 5-inch microwave-safe loaf pan to fill about 1/4-inch. Core apples. Peel a 1-inch strip of skin off top of apples. Arrange apples in pan, evenly spaced. Place 1 teaspoon of the butter and 1/2 teaspoon of the brown sugar into each apple. Cover with vented plastic wrap. Microwave on High 4 to 6 minutes, rotating dish once, until apples are tender. Remove from oven and let stand, covered, 2 minutes.