HumbleIntelligence/food-ner-1-Million huggingface dataset:
In double boiler, melt caramels with 2 tablespoons of water. When melted, add pecans. Drop by teaspoonfuls on buttered cookie sheet. Place in refrigerator to cool.
Sift dry ingredients together. Cut in shortening until mixed thoroughly. Add buttermilk and dissolved yeast. Mix all ingredients thoroughly. Cover bowl and put in refrigerator until ready to use as needed. Roll out on floured board to 1/2-inch thickness and cut. Bake at 400° in a shallow pan until brown or about 12 minutes. Dough will keep in refrigerator for about 2 weeks.
Beat eggs until fluffy. Add 1/2 of milk and flour. Mix. Add rest of milk. This will be quite runny. Pour into greased dripper that you have your roast in. Remove most of the juice from roast. Bake at 425° for 25 minutes.
Mix all dry ingredients. Add oil and beaten eggs; mix well. Gradually add carrots and nuts. Bake at 375° for 25 to 30 minutes in a greased 9 x 13-inch pan.
Combine margarine and lemon juice. Brush chicken with mixture and sprinkle with salt and pepper. Place in a 9 x 13 x 2-inch baking dish. Bake at 400° for 30 minutes. Combine rice, chicken broth and water in saucepan; bring to boil. Reduce heat, cover and simmer 5 minutes. Set aside. Cook sausage, onion and celery until sausage is done. Combine rice and sausage. Stir well. Spoon mixture around chicken and bake for 30 minutes. Yields 6 servings.
Prepare rice as directed. In large (3-quart) casserole, layer as listed through pimentos. (Amy is from New Mexico and adds 1 can green chili peppers, too.) May be made ahead this far (up to one day).
Brown pork chops in small amount of oil and place in baking dish. Put a spoonful of Stove Top stuffing (prepared according to directions on box) on top of each pork chop. Cover with foil and bake at 350° for 40 minutes.
Combine hot water and 2 teaspoons coffee granules in a medium bowl; stir well. Add brownie mix, 1 teaspoon vanilla and egg whites; stir until well blended. Pour mixture into a 9-inch pie plate coated with cooking spray. Bake at 325° for 22 minutes. Let crust cool completely.
Dissolve Jell-O in tea; add the pineapple juice to make 2 cups. Stir in fruit and water chestnuts. Place in 8-inch square pan. Chill until firm. Top with Cool Whip. Serves 6.
Mix mayonnaise, sour cream, Parmesan, chopped garlic, cut up artichokes and Worcestershire.
Mix flour and seasonings together. Add beer to dry ingredients, mixing slowly until thick enough to stick to asparagus. Cut asparagus into 2-inch pieces. Heat olive oil. Deep-fry the coated asparagus in 2-inches of oil until golden brown, turning once.
Scald milk; add 1 cube of butter or margarine. In another bowl, mix yeast, water and 1 teaspoon sugar to proof. Beat the eggs and add to milk mixture when it is lukewarm along with yeast mixture, salt and 1/4 cup sugar. Stir well and add flour until it	is mixed well.	Should be thick, moist dough. Cover tightly and put in refrigerator overnight.
Beat together cream cheese, mayonnaise and taco mix until smooth. Spoon mixture on a 12-inch pizza pan. Top with layers of lettuce, bacon, tomatoes, cheese and olive slices, mounding towards center. To serve, allow guests to scoop dip with corn chips.
Wash mushrooms and remove stems. Put a little salt and cook in oven 15 minutes. Mix the remaining ingredients. After the mushroom caps are cooked, cool, then stuff mixture. Serve as appetizers.
Cook broccoli until almost done. Drain. Mix all ingredients together into a large casserole dish. Bake 1 hour at 350°.
Preheat oven to 400°. Coat a 9 x 13-inch baking dish with nonstick cooking spray. Combine bread crumbs, cheese, garlic powder, salt and pepper. Mix well and set aside.
Mix all ingredients and pour into a greased baking dish. Sprinkle cheese on top and bake at 350° for 1 hour. Serves 4.
Cook tortellini as per directions on package. Cut up broccoli, tomatoes and cucumber in small pieces. Toss in dressing.
Soften margarine to room temperature. Mix with peanut butter and add powdered sugar until well mixed and can be kneaded. Knead until smooth and pinch small amounts off. Roll into balls. Set on wax paper lined cookie sheet. Refrigerate about 1 hour.
Cut meat into thin slices. Cut onion into wedges and pepper into thin strips. Heat 1 tablespoon oil in wok over high heat; add meat and garlic. Stir-fry until meat is brown and tender, about 5 minutes. Remove from wok. Heat 1 tablespoon oil in wok over medium-high heat. Add onion and pepper. Stir-fry until tender-crisp, about 2 minutes. Add meat and rice to vegetables. Combine all remaining ingredients in saucepan; bring to a boil and simmer for 15 minutes. Pour over rice, meat and vegetables. Stir-fry until mixed well. Serves 6 to 8.
Get out an oven mitt; then all you need to do is get an electric oven and put the popcorn in. Push the button that says popcorn on it and watch it pop. You don't need butter because it already has butter on it. Use the popcorn in a big box with a picture of butter splashing on it. But remember to take the popcorn out of the box before you put it in the oven.
Mix butter and sugar together. Add all other ingredients and beat until smooth. Bake in greased and floured tube pan about 50 minutes.
Mix chicken, sour cream and soup together; pour into casserole dish. Mix poppy seeds, butter and crackers. Spread on top of chicken mixture. Cover with foil and bake at 350 degrees for 35 minutes.
Thaw rabbit. Cut into serving size pieces. Simmer giblets in saucepan in 2 cups of water. Slice and dice salt pork. Brown salt pork over medium-high heat. Brown the rabbit pieces in the pork fat; be careful of spattering fat. This will take 10 to 15 minutes. Add liquid from saucepan. Put in Dutch oven and bake for 35 to 40 minutes at 300° to 350°.
Mix in 2 to 3-quart casserole the well drained green beans, almonds, mushrooms and 1/3 of the onion rings. In a small mixing bowl, whisk together the milk and soup until smooth. Pour the soup mixture over the beans. Cover casserole and bake at 350° for 45 minutes. Remove lid. Sprinkle remaining onion rings on surface of beans and bake another 10 minutes uncovered. This recipe is very forgiving of time and temperature. (Sliced water chestnuts may be substituted for almonds.)
Cook on low until vegetables are tender. Add 2 cups milk and 2 tablespoons oleo. If needed to be thick, add 2 tablespoons flour to part of milk; mix with hot ingredients. Add 1/2 cup grated Cheddar cheese.
Mix all ingredients together and form into cakes. Fry in oil in large frying pan, until brown on both side. Drain and serve.
Cook the carrot, soup, peas, water, onion and ham bone for 45 minutes or more. Add the milk and salt and pepper.
Cut Velveeta cheese into cubes. Add cream cheese and sour cream. Microwave until creamed, stirring occasionally. For best results, keep warm in small crock-pot.
Cream the sugar and margarine until fluffy. Add eggs, one at a time, beating after each addition. Add 1/4 of the flour at a time and beat until smooth. Bake in greased and floured tube pan at 350° for 1 hour or until done. Invert pan on rack and leave until cool.
Cut zucchini into chunks. Combine all ingredients in pot. Boil for 30 minutes. Put in blender and puree. Add 1 carton whipping cream. Serve cold or hot. Can freeze and reheat.
*Any combination: Green pepper, mushrooms, celery, pea pods, broccoli, cauliflower, water chestnuts, green beans, etc.
Preheat oven. Prepare cake according to package in a 9 x 13-inch pan.
Sprinkle 1 1/2 cups sugar and 1 teaspoon cinnamon over apples. Mix flour, butter and 1/2 cup sugar until it looks like bread crumbs. Sprinkle over pie and bake at about 350° until apples are tender.
Remove mesh from the turkey. Lay turkey out as flat as possible on a cutting board, placing skin side down. Combine the garlic, rosemary, pepper and salt in the work bowl of food processor with blade in place, or in blender. Turn motor on. Add oil, processing until coarsely chopped. Spread half the garlic mixture over the inside of the turkey. Re-roll turkey. Tie firmly with string every 2 inches to return meat to its original log shape. Spread evenly with the remaining garlic mixture.
Wrap banana in foil and place it in the freezer for 1/2 hour. Remove and place all ingredients in a blender and puree for 30 seconds or until it is smooth. Pour in small paper cups. Makes 5 servings. Children love these.
Line pan (13 x 9 x 2-inch) with crumb mixture and pack. Dissolve Jell-O in 1 cup hot water and let cool. Cream the cream cheese and sugar. Add to Jell-O mixture. Have milk cold; whip until stiff and add Jell-O and cream mixture. Whip 3 or 4 minutes and add drained crushed pineapple. Mix well. Pour into pan and sprinkle about 1 cup crumbs on top. Then refrigerate until firm (overnight).
Mix cans of hot sauce together. Peel avocados and mash with fork. Add hot sauce to taste and seasoned pepper and lemon pepper to taste.
Mix all ingredients and pour in a casserole dish. Bake 1 hour at 350°.
Mix ingredients in the order given. Put in uncooked pie shell. I usually cover crust edges with aluminum foil, because they will get too brown before the pie gets done. Bake at 350° for about 45 minutes. Pie is usually done when any small crack appears on the top layer of nuts.
Saute meat and onions; drain. Add canned ingredients and spices; simmer, stirring constantly. Line casserole dish with Doritos. Pour ingredients over chips and top with grated cheese. Heat in a 350° oven or microwave until cheese bubbles. Serve with Doritos.
In large saucepan, bring ingredients to boil. Reduce heat. Simmer 20 minutes or until vegetables are tender. Makes 8 servings.
Cream butter and shortening in bowl until light and fluffy. Add sugar gradually. Blend in egg yolks. Add flour alternately with buttermilk mixed with the soda. Stir in vanilla, walnuts and coconut. Beat egg whites with cream of tartar until stiff peaks form. Fold egg whites into batter. Put into 3 greased and floured 9-inch pans. Bake at 350° until cake pulls from side of pan. Frost with cream cheese frosting.
Combine flour, baking soda and salt. Set aside. Mix sugar, eggs, oil and cinnamon. Add flour mixture, then fold in apples and nuts. Add vanilla. Bake at 325° for 45 minutes.
Dice cheese and add to undiluted soup and heat slowly until cheese melts. Add sour cream and pepper sauce. Stir until hot and pour into serving dish (small crock-pot). Sprinkle with chili powder and serve warm with chips.
Cook broccoli in salted water; drain and set aside. Cut up mushrooms and saute 15 minutes. Combine croutons with mushrooms 5 minutes. Put croutons and mushrooms on the bottom of a lightly greased casserole dish. Put broccoli on top. Pour mushroom soup over broccoli and lay cheese on top. Bake 20 minutes at 300°.
Dissolve jello in boiling water. Add pineapple, bananas, nuts and strawberries. Pour 1/2 in oblong glass pan and jell. Leave remainder on cabinet. After it has jelled, spread sour cream over first layer. Then pour rest of jello mixture on top and refrigerate for about 2 hours.
Rinse and soak navy beans according to package instructions; discard water and add fresh water. Cook according to package instructions, omitting salt; set aside.
Cook all together until onions are glossy. Lower fire. Add 1 can tomato paste and 2 cans water. Simmer about 5 minutes. Fold into cooked rice (1 cup when raw). Pack into casserole dish and add 1 can tomato soup diluted with 1/2 can water. Mix and bake 1/2 hour at 350°.
Crumble ground beef in 2-quart casserole dish. Cook in microwave on High for 6 minutes. Drain. Top with Tater Tots, corn, peas and onion. Pour cream of celery soup, then golden mushroom soup on top. Bake in microwave on High for 10 minutes. Turn dish halfway through cooking time. Makes 6 servings.
Cook sugar, milk, syrup and margarine until it forms a soft ball in water. Remove from heat and cool until lukewarm. Add pecans and vanilla and beat until stiff. Drop by teaspoon on wax paper.
Combine frozen strawberries, liqueur and Marsala in a saucepan and boil down until thickened. Stir to prevent scorching on bottom. Cool. Prepare pudding and milk as directed. Whip cream until stiff. Fold pudding and cream together, cover and refrigerate. Wash, hull and slice strawberries; keeping the nicest ones whole for garnish. Sweeten and whip whipping cream for garnish. Toast, if desired, slivered almonds for garnish.
Mix thoroughly. Bake for 35 minutes in a quick oven at 450°.
Mix all ingredients except butter and corn flakes. Put into a greased casserole dish. Spread corn flakes on top. Drizzle butter over corn flakes. Bake at 350° for 45 minutes or longer until golden brown. Serves 12.
Mix good pineapple juice, Kool-Aid and sugar. Dissolve sugar in hot water. Put in gallon jug. Add pineapple juice and Kool-Aid. Mix good, then finish filling jug with cold water. Makes 1 gallon.
Dissolve jello in boiling water. When dissolved, add 1 cup of cold water and salt. Grind together the cranberries and orange; add sugar and apples. Combine with jello; chill.
Cook raisins until all of the water is boiled out. Add the applesauce, sweetener, oil and eggs; mix well. Blend in the flour, baking soda, cinnamon and vanilla. Pour the mixture into a greased and floured Bundt pan. Bake at 350° for 30 to 35 minutes or until cake is done.
Combine these ingredients and boil 2 minutes; to be used as a basting for loaf.
In a large bowl, beat sugar, butter and cream cheese until light and fluffy. Beat in lemon juice, flavorings and salt. Add eggs one at a time, beating well after each addition. Add flour and beat well until smooth. Pour batter into a greased and floured 12-cup tube pan. Bake at 325° for 1 1/4 to 1 1/2 hours or until golden brown. Test to see if a wooden toothpick inserted in the center comes out clean. Cool on wire rack in pan 10 minutes. Then invert on rack to cool completely. Then glaze.
Add 1/2 cup of milk to the mix and beat 2 minutes. Add remainder of milk, egg whites and flavoring; beat 2 minutes. Pour into two waxed paper-lined 8-inch layer pans. Be sure to grease the sides of the pan. Bake in a moderate 375° oven for about 20 minutes.
Preheat oven to 350°. In a small bowl, combine the flour, baking powder, nutmeg and salt. Set aside.
Brown bacon; saute green onion. Cook squash with salt, pepper and seasoned salt to taste. Beat eggs and mix with sour cream. Add bacon and squash to mixture. Grease large casserole dish. Pour one-half mixture in bottom of dish, add one-half of both cheeses. Add remaining mixture and top with remaining cheese. Bake at 350° for 30 minutes.
Put vegetables in serving bowl in layers; spread salad dressing on top. Sprinkle cheese and Bac*Os on top of dressing. Cover and chill overnight. Mix when ready to serve.
Boil macaroni until tender, drain. Mix in chicken, mayonnaise, salt, pepper, mushrooms and peas. Serves 4 to 6. Serve with toast or crackers.
Brown beef, onions and pepper. Drain. Add tomato sauce and spaghetti sauce; mix well. Add garlic powder, Italian seasoning, salt and pepper. Stir in Cheddar cheese and macaroni. Pour into large baking dish. Top with Mozzarella cheese and your favorite toppings. Sprinkle with Parmesan cheese. Bake at 350° for 20 minutes or until bubbly.
Heat oven to 375°. Grease rectangular baking dish, 11 x 7 x 1 1/2-inches. Mix baking mix, milk and eggs in dish with fork until batter is of uniform color (batter will be lumpy). Stir in pepperoni, 1 cup cheese, the green pepper, onion, oregano, basil and garlic powder. Spread evenly. Bake until top is light brown, about 30 minutes. Spread with pizza sauce and sprinkle with mushrooms and 1 cup cheese. Bake just until cheese is melted, 1 to 2 minutes longer. Makes 6 servings.
Heat 3/4 cup tomato juice plus vinegar. Stir in Jell-O until dissolved. Add remaining ingredients and chill until firm.
Using an electric mixer, mix softened cream cheese, deviled ham and Worcestershire sauce. Beat until smooth. Stir in by hand the green and red pepper and cayenne pepper. Cover and refrigerate for 1 hour. Serve with crackers or vegetables.
Mix all ingredients together. Whip for about 5 minutes. Pour into a pie shell. Bake at 350° for about 45 minutes. Cool, then enjoy.
Cut broccoli into flowerets. If stems are tender, slice and add these. Combine all ingredients. Refrigerate several hours or make 1 day in advance.
Beat together well the oleo, sugar and eggs, until fluffy. Stir together well the flour, baking soda, cinnamon, cloves, allspice and nutmeg. Add flour mixture and applesauce, all at once, to egg mixture. Stir together. Beat on medium speed of electric mixer for 2 minutes. Stir in walnuts. Pour into greased 13 x 9-inch cake pan. Bake at 350° for 50 minutes or until center tests done. Frost with cream cheese icing.
Cream shortening and sugar. Beat in eggs; sift together dry ingredients. Add to creamed mixture with applesauce, beating after each addition. If batter seems to be a little stiff, add 1/4 to 1/2 c. milk. Stir in raisins, nuts and dates. Bake in greased and floured 10 inch tube pan at 350° for 1 1/2 hours.
Grease 13 x 9-inch pan. Microwave margarine on High 45 seconds. Add marshmallows; toss to coat with margarine. Microwave on High 1 1/2 minutes or until smooth when stirred, stirring after 45 seconds. Stir in peanut butter. Immediately add cereal; mix lightly until well coated. Using greased spatula or wax paper, press mixture into prepared pan. Cool; cut into squares. Makes about 24.
Preheat oven to 375°. Sift together the dry ingredients. Cream butter. Add sugar substitute, vanilla and egg, blending well. Stir in chocolate pieces. Drop by level teaspoon onto a lightly greased baking dish. Bake for 8 to 10 minutes.
Drain beans. Place in crock pot. Top with sliced onion and crumbled bacon. In small sauce pan, combine bacon grease, sugar, vinegar and water.	Bring to boil and pour over beans. Cook on low 4 or 5 hours. If you do not have a crock pot, cook in dutch oven for 45 minutes.
Dissolve jello in boiling water. Add undiluted orange juice and the mandarin oranges and juice. Refrigerate until set.
Cream the oleo and sugar. Add flour, nuts and flavoring; mix well. Bake in a 300° oven slowly for 25 to 30 minutes. Roll in powdered sugar.
Combine egg, oil and water. Add dry cake mix and blend. Press gently in the bottom of a 9 x 13-inch cake pan where only the bottom is greased. Bake 25 minutes in an oven preheated to 350°. Batter will be very thick and sticky.
Place chicken breasts in a 2-quart casserole. Mix all other ingredients and pour over chicken. Cover and bake at 350° for 2 hours. Pork chops may be substituted for chicken.
Mix stuffing mix with melted margarine and put half in the bottom of casserole dish (reserve half for top). Mix chicken, soup, sour cream and 1 cup of broth together and put on top of crumbs. Sprinkle remaining cornbread stuffing on top of this and pour on the other 1/2 cup broth. Bake at 350° until brown (30 to 45 minutes). Good.
Brown beef with onion. Mix in corn, tomato soup, water and egg. Pour in buttered dish and top with 1/2 cup crushed cracker crumbs. Cook in a 350° oven for 30 to 35 minutes.
Roll thawed bread dough into a rectangle approximately 1 foot long, 6-inches wide. Layer ham and cheese down center. Fold long ends of bread toward center. Pinch shut, then fold ends to middle of loaf. Pinch shut. Place in greased bread pan. Bake 10 minutes at 350°, then take out and put slits in top. Bake another 20 minutes or until top is golden brown.
Saute onion in butter; add shrimp and cook until shrimp are done. Chop shrimp if they are large. Put in the softened cream cheese. Mix well; add mayonnaise and lemon juice. Serve with crackers or chips.
Mix sour cream, mayo and taco seasoning. In a 9 x 12-inch pan, layer bean dip first. Second add sour cream mixture. Top with tomato, green onion, shredded cheese and black olives. Serve with tortilla chips.
Wash mushrooms and with knife remove stems and inside of mushrooms. Chop stems and set aside (preheat oven to 375°).
Cream sugar and Crisco, then add milk, flour, eggs, baking soda, all spices, salt, zucchini and nuts. Grease and flour pan. Bake at 350° for 45 to 50 minutes.
Layer round steak at bottom of crock-pot and season with Lawry's salt generously. Layer carrot slices and green beans, then spread mushroom soup over the top of green beans, but not touching the walls of the pot. Cook on high for 4 1/2 hours. Season with pepper before serving or just season individual servings at the table. Serve with noodles.
Mix brown sugar, vanilla and egg. Then add flour, salt and soda. Mix. Add walnuts. Bake at 350° in greased 9-inch square pan for 15 minutes. Remove from oven as soon as solid. Cool. Cut in squares. Sprinkle with powdered sugar.
In a small skillet heat 2 teaspoons oil. Holding tortillas with tongs, dip in hot oil until limp (10 seconds). Line a 10 x 6 x 2-inch baking dish with tortillas. Keep warm.
Place potatoes, water and salt in a large pan. Bring to a boil. Cook until fork-tender. Refrigerate potatoes until cool; peel. Chop potatoes and 5 eggs; reserve remaining egg for garnish. Combine sugar, salt, pepper, mustard, pickles, onion and mayonnaise in large bowl. Quarter or slice reserved egg; garnish top of salad. Sprinkle with paprika. Makes 7 servings.
Slice peaches and spread on the bottom of a 9 inch x 9 inch x 3/4 inch pan. Combine sugar, 2 Tbsp. flour and cinnamon and sprinkle on peaches. Dot with butter. Mix together 1 c. sifted flour, salt, butter, oil, egg, baking powder and milk. Spread on top. Bake at 350 degrees for 30 minutes.
Stir-fry the broccoli in the oil. Add 1/4 cup water, salt and sugar. Cover and cook 2 minutes. Uncover and cook 5 minutes, stirring occasionally.
Mix frozen hash browns, sour cream, soup, chips and cheese (reserve some cheese for topping) together. Brown butter and onion; add to hash browns. Place in deep 9 x 13-inch baking dish for 45 minutes at 375°. Sprinkle remaining cheese on top for 5 minutes before done.
Grind the vegetables and mix with the salt. Let drain in colander several hours or overnight. Mix mustard seed, vinegar and sugar and stir into ground vegetables. Put mixture in sterilized pint jars. Put on canning lids. Process in boiling water bath for 5 to 10 minutes to seal.
Melt buttah ... add chips ... heat, till chips are melted ... add remainin' ingredients ... mix 'n pour in an unbaked pie shell ... bake at 350° fur 45 minutes.
Beat eggs, blend in sour cream, sugar, oil and corn. Blend cornmeal, salt and baking powder and add to mixture. Blend and pour into greased pan. Bake for 30 to 35 minutes at 375°.
Soften butter (or margarine). Add sugar and beat. Beat in eggs. Add sour cream; mix until creamy. Add all dry ingredients; mix well. Add almond and vanilla extracts; mix. Fold in nuts and cherries.
Mix all ingredients except chocolates. Beat 2 minutes, then stir in chocolates. Bake in greased and floured Bundt pan at 350° for 1 hour.
Crumble beef into slow-cooking pot. Add pepper, oregano, basil, seasoned salt and dry soup mix. Stir in water, tomato sauce and soy sauce. Then add celery and carrots. Cover and cook on low for 6 to 8 hours. Turn control to high, add cooked macaroni and Parmesan cheese. Cover and cook on high for 10 to 15 minutes.
Combine all ingredients for crunch in a lager bowl. Mix well. Place in greased 3 qt. Pyrex dish.
Cream butter and sugar with spoon, then add the eggs. Mix well. Add the salt and syrup to butter mixture and cook over hot water for 5 minutes. Then add vanilla and pecans. Pour into pie shell and bake at 350° for 45 minutes.
Make vanilla pudding according to directions and set aside. Make Jell-O according to directions and set aside. Slice pound cake thin to line 8-inch Pyrex dish. Pour strawberry Jell-O while warm over cake. Spread pineapple over strawberry Jell-O. Pour vanilla pudding over pineapple. Spread Cool Whip over pudding. Refrigerate overnight. When ready to serve, place strawberries over Cool Whip. Makes 12 servings.
Mix brown sugar and whipping cream over low heat until sugar has dissolved. Cook over	medium	heat until soft ball stage. Cool. Put	margarine and	vanilla flavoring in candy mixture. Add nuts and beat until candy starts to harden. Drop by spoon on wax paper.	Allow to completely cool before taking off wax paper.