HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oven to 350°. Melt caramels and 1/4 cup milk over medium heat. Mix dry cake mix, butter, remaining milk and nuts. Spread half of this dough in ungreased 13 x 9 x 2-inch pan. Bake 6 minutes; remove from oven. Sprinkle chocolate chips and coconut over baked layer. Drizzle caramel mixture over chocolate chips and coconut. Drop remaining dough by teaspoons onto caramel layer and spread evenly. Bake 15 to 20 minutes until cake is slightly dry to the touch.
Combine gelatin, sugar and water in a small saucepan. Bring to a boil, stirring to dissolve sugar and gelatin. Remove from heat and stir in fruit. Set aside to cool. Beat condensed milk and cream cheese together until smooth. Stir into gelatin mixture. Next, fold in nuts. Place in a 9 x 13-inch dish. Chill until firm. Serves 20.
Combine first 4 ingredients in a large mixer bowl. Heat next 3 ingredients in saucepan over low heat until warm, not hot. Pour warm liquid over flour mixture. Blend at low speed 1 minute, then at medium speed 2 minutes. By hand, stir in 1 cup additional whole wheat flour and 4 to 4 1/2 cups all-purpose flour. Knead on floured surface about 5 minutes. Place dough in greased bowl. Cover and let rise 45 to 60 minutes until light and doubled. Punch down dough. Divide in half. Shape each half into a loaf by rolling the dough to a 14 x 7-inch rectangle. Starting with 7-inch side, roll up jelly roll fashion. Place in greased loaf pans. Cover and let rise 40 to 45 minutes, until light and doubled. Bake at 375° for 40 to 45 minutes until loaf sounds hollow when lightly tapped. Depending on oven, may have to loosely cover with aluminum the last 15 minutes or so. Remove from pans immediately. Cool on wire rack before slicing.
In a large mixing bowl, beat cream cheese until smooth. Add milk and lemon juice. Mix well. Fold in whipped topping. Spoon into the crust. Cover and refrigerate for 4 hours or until set. Top with pie filling. Yield: 6 to 8 servings.
Preheat oven to 350°. Cover tomatoes with water. Microwave on High for 5 minutes. Cool. Remove from water and chop. Mix tomatoes with remaining ingredients. Season with pepper and cayenne pepper to taste. Place in a nonstick loaf pan. Bake at 350° for approximately 1 hour and 15 minutes or until juices run clear when a knife is inserted into the center.
Combine yams, egg, sugar, milk, margarine, vanilla and 1/2 cup pecans in bowl; mix well. Spoon into a 9-inch square casserole. Sprinkle with remaining 1/2 cup pecans and marshmallows. Bake at 350° for 25 minutes or until brown. Yield: 8 servings.
Heat oil in pot. Add beef, a third at a time, and brown on all sides. Remove as browned.
Salt and pepper chops. Place in large baking dish. Top each with onion and then lemon slice. Put brown sugar and catsup on top. Cover with foil. Bake at 350° for 1 hour. Uncover and bake additional 1/2 hour, basting occasionally.
Mix and drop by teaspoon onto ungreased cookie sheet. Bake at 350° until brown. Cool 1 minute. Makes 4 to 5 dozen cookies.
Combine salmon with next 5 ingredients; mix thoroughly. Chill several hours. Combine nuts and parsley. Shape salmon mixture into balls. Roll in nut mixture. Chill well. Serve with crackers.
In large bowl dissolve gelatin in boiling water. Stir in lemon peel, lemon juice and 3/4 cup cold water. Chill until partially set. Add unbeaten egg whites to gelatin mixture. Beat with electric mixer until mixture is light and fluffy, about 1 to 2 minutes. Pour into 8 (5-ounce) custard cups. Chill until firm. (Slight separation into layers may occur.)
Brown beef and onions in skillet; drain. Place beef and onions in a stew pot. Cut tomatoes into small pieces; pour into beef. Peel and cut potatoes into bite size pieces. Pour potatoes into pot. Add salt and pepper; cook for 1 hour, covered, on low to medium heat. Add kidney beans; cook until potatoes are tender. If mixture does not have enough water, you may add a small can of tomato paste with water. Water can be added during cooking as potatoes cook.
Sift together flour, sugar, baking powder, soda and salt. Cut in shortening until mixture resembles coarse corn meal. Combine orange juice and grated rind with well beaten egg. Pour all at once into dry ingredients and mix just enough to moisten. Carefully fold in chopped nuts and cranberries.
Cook sugar, milk, salt and cocoa until a soft ball forms when dropped into cold water. Add butter and peanut butter and beat with mixer until mixture gets thick. Add nuts and marshmallows. Spread in a shallow pan and cool.
Combine softened cream cheese and potatoes mixing until well blended. Add remaining ingredients and place in 1-quart casserole. Bake at 350° for 45 minutes. Serves 6 to 8.
Combine all ingredients and pour into 2 greased and floured cake pans. Bake at 350° for 40 to 45 minutes.
Preheat oven to 325°. Heat the oil or butter in a medium saucepan. Add the flour to the pan; stir until well blended. Add the milk and chicken broth, whisking constantly to blend. Continue whisking as the sauce thickens and comes to a boil.
Mix butter and garlic. Cut loaf into 1-inch thick, without cutting all the way through. Spread the garlic butter over the bread. Sprinkle with cheese and paprika. Place loaf on microproof rack or on paper towels. Cook on High 1 to 2 minutes or until bread is heated through.
Brown hamburger; drain. Mix in taco seasoning. Add chopped onion, kidney beans and chopped tomatoes. Stir in Catalina dressing. Just before serving, add head of lettuce (broken up), and toss with Fritos.
Use this ratio for the quantity you wish to make. Place spices and orange in small cloth bag. After doing so, simmer for several hours. Serve hot.
Use at least 7 varieties of beans (Great Northern, navy, black turtle, pinto, red, pink and kidney, yellow and green split peas). Rinse beans; place in large kettle and cover with water and soak overnight. Drain. Add 2 quarts water and ham or sausage. Simmer 3 hours. Add onion, garlic, chili powder, tomatoes and lemon juice. Simmer another 45 minutes. Add salt and pepper as desired. Yields 2 quarts.
Cut soft margarine through until cake mix is crumbly. Pour peaches in bottom of buttered baking dish. Sprinkle cinnamon and brown sugar over peaches. Spread cake mix over top of peaches by hand. Bake at 350° until cake is brown. Serve with ice cream or whipped cream.
Boil potatoes in jackets; chill. Peel and coarsely shred (1 1/2 cups). Add onion, salt and dash of pepper. Melt butter or margarine in 8-inch skillet. Put potatoes in pan, leaving 1 inch space around the edge. Brown about 9 minutes. Reduce heat, if necessary; turn. Brown about 5 minutes longer, or until golden brown.
Mix 5 minutes. Pour into 2 loaf pans. Bake at 350° for 40 minutes. Dust with powdered sugar (optional).
Mix and let stand at room temperature for 8 hours. Stir well occasionally. May be kept in refrigerator approximately 6 months.
Mix flour, sugar, salt and shortening. Save 3/4 cup of the mixture for top crumbs. To remainder, add baking powder, eggs, soda, sour milk and cinnamon. Bake 30 to 45 minutes at 375°.
*Note: To make festive orange juice ice cubes, simply fill ice trays with orange juice, then freeze.
Mix together, bake in 13 x 9-inch pan at 350° for 35 to 40 minutes. Frost.
Cream together margarine, sugar and milk. Add coconut and nuts and mix well. Roll into walnut size balls and refrigerate at least 1 hour or overnight. Melt chocolate and paraffin together in top of double boiler over hot water. With a toothpick dip refrigerated balls into chocolate. Freezes well.
Brown onion in butter. Add potatoes, hot water, salt and pepper. Cover and cook until done. Add hot milk.
Mix first 5 ingredients in heavy saucepan. Bring to a boil and cook, stirring constantly, until mixture reaches 225° or about 20 minutes after boiling starts. Add pecans and continue cooking to soft ball stage (236°). Remove from heat. Beat well. Drop by tablespoonfuls onto waxed paper. Dry until firm. Store in airtight container.
Stir 1 cup Karo syrup and 1 cup sugar over low heat until it bubbles over. Add 1 cup peanut butter; stir. Add 6 cups Rice Krispies. Take off heat and spread in greased 9 x 13-inch dish. Melt 1/2 cup chocolate chips and 1/2 cup butterscotch chips. Spread over mixture. Refrigerate overnight; cut in squares.
Preheat oven to 400°. In a saucepan, bring butter, cocoa and water to a boil on the stove (or in a microwave-safe dish, microwave until boiling).
Melt butter in a 9 x 13-inch pan in oven while oven is heating to 350°.
In a 2-quart saucepan, heat the tomato juice to a boil. Stir in the rice. Reduce heat to low and simmer, covered, for 20 minutes or until rice is tender and has absorbed the tomato juice. Pour whipping cream into a 10 inch skillet. Add rice and cook over medium heat until mixture is thoroughly heated. Remove from heat and stir in the pesto. Serve as a side dish with pork, chicken or fish.
Cream the butter and sugar until light. Add eggs and beat until fluffy. Stir together flour, baking soda, baking powder, cardamom and nutmeg. Sprinkle 1 tablespoon of the flour mixture over the raisins, mixing well. Set aside. Add flour mixture alternately with buttermilk to butter and sugar mixture. Beat until fluffy. Stir in raisins and mix until evenly blended. Turn into a 6-cup capacity well-greased tube cake pan, 8 to 10-inches in diameter. Bake at 350° for 55 to 60 minutes or until done.
Mix pudding and milk, beating according to package directions. Add sour cream and half of topping. Mix well. Layer bananas and vanilla wafers. Pour pudding over each layer. Put remaining whipped topping on top. Sprinkle with crushed vanilla wafers or toasted pecans. Chill.
Combine broccoli, onion, seeds, raisins, crumbled bacon and red cabbage. Mix mayonnaise, sugar and vinegar. Pour over and toss. Let set for an hour. You may want to make more dressing.
Chop the onions very fine and brown. Add the ground beef. Cook. Add the water, ketchup, paprika, chili powder and salt and pepper to taste. If not thick enough for personal taste, add cornstarch. Should be very hot.
Mix everything together except nuts. Shape into balls. Roll into nuts. Refrigerate. Goes with any flavor cracker.
Mix first 3 ingredients in 8 x 8-inch casserole dish. Blend remaining ingredients until smooth and pour over rice and fruit. Bake at 350° for 45 minutes and serve hot or make ahead by baking for 30 minutes and reheating just before serving. Garnish with peaches or banana slices, if desired. Yields 4 servings.
Saute sliced mushrooms in butter; drain well. Place cream cheese and mushrooms in blender or processor. Add garlic salt. Place in mold sprayed with Pam or form in a ball. Garnish with parsley and mushrooms.
In greased 8-inch square pan, layer 4 slices bread, slices of Mozzarella cheese, 1/4 cup chili sauce and all the broccoli. Repeat layers of bread, cheese and chili sauce. Combine milk, eggs, tarragon, salt and pepper. Pour over layers. Cover and refrigerate several hours or bake immediately in 350° oven for 45 minutes or until set.
Beat together cooking oil, 2 cups sugar and eggs. Stir in 1 cup chopped nuts (optional), vanilla and apple. Sift together flour, soda, salt, 1 teaspoon cinnamon and nutmeg. Stir all together. Pour into 9 x 13-inch greased pan.
Use 9 x 13-inch pan or Pyrex dish. Mix first 6 ingredients. Top with nuts or coconut. Refrigerate at least 2 hours. Can be kept in refrigerator one week.
Layer 1: Mix and pat first 3 ingredients into bottom of pan (9 x 13-inch). Cook for 20 minutes at 350°. Cool.
Sift first 5 ingredients together in large bowl. Add water, oil, vinegar and vanilla to flour mixture.
Preheat oven to 400°. Flatten out biscuits by hand into circles. Add one tablespoon tomato sauce to each biscuit. Bake for 10 minutes until brown. Cook 1/2 pound ground beef. Take off fat and add salt and oregano. Put mixture on biscuit. Add desired grated cheese. Turn oven to 325° and bake until cheese melts (about 5 minutes).
Coarsely chop 10 cookies; set aside. Finely roll 26 cookies. Combine cookie crumbs and margarine or butter; press evenly onto bottom and sides of 9- inch pie plate. Refrigerate. Stir marshmallows and milk in 2 quart saucepan over medium heat until melted and smooth. Cool completely. Gently fold 2 cups whipped cream into cool marshmallow mixture; save remaining whipped cream for garnish. Fold in chopped cookies. Spoon into prepared cookie crumb piecrust. Refrigerate 4 hours or until firm. Cut into eight slices. Garnish each with whipped cream and set cookie on end into whipped cream to resemble a tire.
Mix cake according to directions on box. Fold in the coconut and nuts. Pour into greased and floured 9-inch cake pans. Bake according to directions on box or until lightly browned and cake begins to pull away from sides of pan. Cool completely on wire racks. Ice with cream cheese frosting.
Beat eggs slightly. Add sugar and stir. Add melted butter and chocolate. Mix flour, salt and nutmeats. Add to egg mixture. Add vanilla and stir until well blended, but do not beat. Pour into a well buttered 9 x 13-inch pan. Bake at 325° for 30 to 35 minutes. Cool and cut into 2-inch fingers. Sprinkle with powdered sugar.
Soften onion in margarine. Add 2 cups cooked broccoli, mushroom soup and Cheez Whiz. Cook rice or prepare Minute rice. Add to rest of mixture. Stir and place in casserole. Top with bread crumbs. Bake at 350° to 375° until crumbs are brown.
In a bowl with a fork, beat cheese until smooth. Add 1 cup of the pecans and remaining ingredients. Chill. Shape into 2 balls and roll in remaining cup of pecans. Refrigerate overnight. Freezes well.
Brown ground chuck with 1/2 package of fajita mix and 2 tablespoons water. Smooth refried beans over bottom of casserole dish, then add cooked macaroni and Ro-Tel. Spread ground chuck over top, then sprinkle cheese over hot meat to melt. Serve with shredded lettuce, onions and tortilla chips. Easy and fast.
Line bottom of 9 x 12-inch butter pan with whole graham crackers. Combine pudding mix and milk, beat until set; fold in whipped topping. Spread 1/2 of mixture on crackers, repeat crackers and remaining pudding. Top with layer of crackers.
Melt 2 sticks of butter in pan. Spread can of Thank You cherries and 1 can crushed pineapple in 11 x 14-inch cake pan. Sprinkle 1 yellow cake mix over mixture. Pour melted butter over mixture. Sprinkle 1 cup pecans and 1 cup coconut on top. Bake at 350° for 50 minutes.
Crush graham crackers. Mix with sugar and butter. Line square or oblong pan with mixture. Bake 8 minutes at 350°. Dissolve each jello in 1 1/2 cups boiling water. Cool in shallow pans. Refrigerate until firm. Cut into squares. Dissolve gelatin in 1/2 cup cold water. Bring pineapple juice to a boil. Turn down heat and add gelatin. Boil one minute. Then pour in large bowl and when it gets syrupy, add Cool Whip. Stir well and fold in jello cubes. Put this in the graham cracker crust and refrigerate a few hours before serving.
Mix all ingredients well. Pour over steaks to coat all sides. Marinate 3 to 4 hours. Grill.
Preheat oven to 350°. Mix all ingredients together until smooth. Pour into tube pan and bake at 350° for 1 hour and 10 minutes.
Preheat oven to 400°. Crumble Blue cheese into mixing bowl. Add next 4 ingredients and mix well. Shape into 1-inch meatballs. Arrange in 13 x 9 x 2-inch baking pan. Bake, uncovered, 20 minutes. Drain well and set aside.
Cream together margarine, milk, salt and vanilla until fluffy. Stir in cocoa and sugar replacement. Knead or work with hands until dough is smooth and form dough into 60 small balls. Dip balls in chocolate; cool completely. Dip again and cool. Yield: 60 balls.
Mix ingredients together; store in a covered container. Good for steaks, fish and chicken, cooked outdoors. Fry in 1 tablespoon olive oil or butter and oil.
Mix popcorn with peanuts or pecan halves. Place in oven on cookie sheet to keep warm 250° while you mix in a saucepan honey, salt, water, brown sugar, cinnamon and nutmeg. Cook to a hard-crack stage. Pour popcorn mixture into large bowl. Slowly drizzle honey mixture over, stirring, coating evenly. Spread onto buttered cookie sheet. Bake 20 minutes at 250° (stirring after first 10 minutes). Cool and break into pieces. Make plenty Mother, because this goes fast!!!!!!
Smash cloves of garlic into wood bowl, then mash and rub anchovies or use anchovy paste. Add Worcestershire sauce, lemon juice and oil. Just before serving add egg and whisk dressing well. Add romaine lettuce and top with croutons and cheese. Serve immediately.
Beat sugar, eggs and oil well. Add dry ingredients. Add vanilla. Fold in apple slices and nuts. Turn into greased and floured 9 x 13-inch pan. Bake at 375° for 45 to 60 minutes. When serving, sprinkle with confectioners sugar or use whipped topping.
Combine soup, 1/4 cup milk, chicken, vegetables and pepper in 1 1/2-quart casserole dish. Combine biscuit mix, 1/3 cup milk and salt. Drop by spoonfuls into chicken mixture. Bake in 450° oven for 25 minutes. Yields 4 servings.
Mix sugar, oil, egg and pumpkin together. Add flour, baking powder, soda, salt and spices. Mix well and add raisins. Drop by teaspoon on ungreased sheet. Bake at 375° for about 12 to 14 minutes until lightly browned.
In a 10-inch skillet over medium heat, cook sausage until browned, stirring often. Spoon off fat.
Smooth cream cheese in bottom of 9 in. pan. Top with chili, green chilies, onion and olives. Sprinkle cheese over the top. Bake uncovered 15-20 min. at 350 degrees. Serve with tortilla chips.
Mix peanut butter and sugar together until crumbly. Reserve 1/4 cup for topping. Sprinkle the rest in pie shell. Prepare pudding with milk according to package directions. Chill to set. Beat cream until stiff. Spread on top of pudding mixture. Sprinkle with reserved peanut butter mixture. Serve chilled. You can drizzle chocolate syrup over top.
In shallow dish pour dressing over steak. Cover and marinate in refrigerator, turning occasionally, 3 hours or overnight. Remove steak, reserving marinade. Grill or broil, turning and basting frequently with reserved marinade, until done. Do not brush with marinade during last 5 minutes of cooking. Makes about 4 servings.
Simmer meat in soy sauce. Reduce heat and cover. Simmer 30 minutes. Uncover and let sizzle in its own fat until brown. Add remaining ingredients. Cover and simmer for 1 hour.
Preheat oven to 400°. Roll out half of pie crust dough on lightly floured surface to circle 1-inch larger than inverted pie plate. Set aside. Spread butter and up side of 9-inch pie plate. Press pecans, round side down, into butter. Pat brown sugar over pecans. Press dough in pie plate over brown sugar. Place apples in large bowl; sprinkle with lemon juice. Combine flour, granulated sugar, cinnamon, nutmeg and dash of salt in small bowl. Add to apples; toss. Turn into pie crust; spread evenly to keep top level. Roll out remaining dough on lightly floured surface to 1-inch larger than pie plate. Place over apples, fold edge under and flute. Cut slits for steam to escape. Bake 50 minutes. Remove from oven and cool 5 minutes. Invert into serving plate.
Mix together shortening, sugar, egg, water and vanilla. Add remaining ingredients. Mix well. Roll into balls and flatten. Place on greased cookie sheet. Bake at 325° for 10 minutes.
Mix sugar and flour together. Add a little milk, then add the egg yolks. Put rest of milk and the butter in saucepan and heat on stove until butter is melted. Then add heated milk mixture to the flour and sugar mixture. Beat with a mixer.
Mix until crumbly. Press into ungreased pans. Bake 15 minutes.
Put water, sugar and coffee in a pot; bring to a boil. Reduce heat and simmer for 2 hours. Remove from heat and cool. When cooled, add vanilla and vodka.
Heat oven to 350°. Grease well and flour two 8-inch round or square pans or an oblong 13 x 9 1/2 x 2-inch pan. Beat egg whites until frothy. Gradually beat in 1/3 cup sugar. Continue beating until very stiff and glossy. Sift remaining sugar, flour, baking powder, soda and salt into another bowl. Add oil, mashed bananas, half the buttermilk and flavoring. Beat 1 minute on medium speed of mixer or 150 strokes by hand. Scrape sides and bottom of bowl constantly. Fold in nuts. Fold in meringue. Pour into prepared pans. Bake layers 30 to 35 minutes; oblong 40 to 45 minutes. Cool. Frost with whipped cream or fluffy white icing.
Cream butter and sugar. Add eggs and jam. Beat. To flour, add soda, salt and spices alternately with milk to the first mixture. Beat well. Pour into greased tube cake pan. Bake at 350° about 55 minutes. Use a caramel icing.
Whisk dressing ingredients in a large bowl. Add remaining ingredients except noodles. Toss to mix. Cover and chill 1 hour. Just before serving, stir in noodles. Serves 6.
Mix sugar and oil together. Add eggs and zucchini. Stir well. Add water and then flour. Add raisins and nuts last. Add spices and rest of ingredients. Pour into greased loaf pans. Bake 1 hour at 350°. Makes 3 loaves.
Cook sausage until brown and crumbly; drain and keep warm. Place tortilla chips on a baking sheet. Combine refried beans and picante sauce in a sauce pan, heat until warm, stirring occasionally. Spoon bean mixture over chips. Top with sausage, tomatoes, cheese and peppers. Bake at 400 degrees for 10 minutes or until cheese is melted. Top with guacamole and sour cream.
Arrange banana slices in bottom of pie shell. Combine Cool Whip and vanilla; blend well. Add sugar and cream cheese. Beat until stiff. Spread blueberry pie filling over cream cheese mixture. Chill at least 4 hours or overnight.
*I heat water in large plastic cup. Add honey and oil. Stir to mix, then pour on dry ingredients.
Bake cake as directed using two pans. Split each layer in half. Combine sugar, sour cream and coconut. Chill. Reserve 1 cup of sour cream mixture for frosting. Spread remaining mixture between layers. Combine reserved mixture with Cool Whip. Blend until smooth and spread on top and side of cake. Store in airtight container. Refrigerate for two days before serving to allow cake to moisten.
Combine beef, mushrooms, egg, onion, bread crumbs and salt. Press mixture into 9-inch glass pie dish. Bake at 400° for 15 minutes. Reduce to 350°. Mash potatoes, milk, cheese, parsley and salt. Fill meat pie. Bake an additional 15 minutes.
Wash and bring all beans to a boil. Drain off water and add fresh water. Add onions, celery and ham. Add salt and pepper and cook until done.
Combine sugar, flour and salt together. Microwave margarine, water and cocoa just to a boil and pour over flour mixture. Mix slightly. Add eggs, buttermilk, vanilla and soda. Mix well. Bake in a greased and floured cookie sheet at 350° for 20 minutes. Serves 24 to 48.
In large saucepan, combine water, juice, sugar, lemon peel, allspice and cloves. Stir over medium heat until sugar dissolves. Bring to a boil and boil 15 minutes. Add claret. Strain and remove lemon peel, allspice and cloves.
Mix all ingredients together in large bowl. Do not add water to jello. Serve, no need to let set.
Soften yeast in lukewarm water. Heat milk to lukewarm. Cream butter and sugar together; add well beaten eggs and mix. Add salt to flour (add a pinch of cardamom for special flavor). Stir flour into butter-sugar mixture alternately with milk-yeast mixture (after yeast has softened in lukewarm water about 5 minutes combine with lukewarm milk before adding to flour). Beat well with wooden spoon or power mixer. Turn into oiled bowl. Let rise until double in bulk. Beat again and pour into Bundt pan. Let rise again; bake 45 minutes at 350°. If top gets brown too soon, cover with aluminum foil for rest of time.
In a large bowl, combine squash, red pepper and onion. In a small bowl, combine remaining ingredients. Mix well. Pour over squash mixture and toss to coat. Cover and refrigerate. Yield: 10 servings.
Brown ground beef and onion together. Drain and add tomatoes, zucchini, corn, and spices. Simmer 20 to 30 minutes. Makes 4 to 6 servings.
Drain pineapple and place in bottom of baking dish. Mix remaining ingredients lightly and spoon over pineapple. Bake at 350° for 30 minutes.
Beat egg whites and cream of tartar until foamy. Beat in sugar, 1 tablespoon at a time. Continue beating until stiff and glossy. Beat in vanilla. Bake 10 minutes at 400°, until golden brown.