HumbleIntelligence/food-ner-1-Million huggingface dataset:
Butter loaf pan, 9 x 5 x 3-inch. Combine sugar, milk, chocolate, corn syrup and salt in a 2-quart saucepan. Cook over medium heat, stirring constantly, until chocolate is melted and sugar is dissolved. Cook, stirring occasionally, to 234° on candy thermometer (or until small amount of mixture dropped into very cold water forms a soft ball which flattens when removed from water). Remove from heat; add butter. Cool mixture to 120° without stirring. Bottom of pan will be lukewarm. Add vanilla; beat vigorously and continuously for 5 to 10 minutes, with a wooden spoon, until candy is thick and no longer glossy. Mixture will hold its shape when dropped from spoon. Quickly stir in nuts. Spread evenly in buttered pan. Cool until firm. Cut into squares.
To make sauce, combine butter with Ricotta cheese, Parmesan cheese and salt and pepper.
Preheat oven to 350°. Mix eggs, butter, salt and sugar in a large mixing bowl. Add corn and blend well. Pour mixture into a lightly greased 10 inch baking dish. Dot with butter. Bake uncovered for 30 minutes, until set.
Combine apple, butter, molasses, eggs and milk. Sift flour and mix with fruit and nuts. Combine remaining flour, baking powder, salt, soda and spices. Sift again. Add to molasses mixture. Add fruit. Turn into well-greased molds, filling them 2/3 full. Cover tightly. Steam 3 hours. Serve hot with hard sauce. Serves 12.
Put sugar and syrup in a pan and bring to a boil. Add peanut butter into hot mixture. Remove from heat and add cornflakes. Drop from a teaspoon onto aluminum foil. Let cool.
Mix all ingredients. One hour before the meal, put in oven with meat. Will puff up and brown. Can be made in the morning and refrigerated until ready to use.
Mix together and bake in greased and floured jelly roll pan for 25 minutes at 350°. Frost while still warm.
Cook squash. Drain well. Mix all ingredients. Mix enough milk in to make its consistency soft. Put sliced Cheddar cheese on top. Bake at 350° for 30 minutes.
Combine cheese, clams, parsley, chives, garlic and peppers. Mix until well blended. Spread mixture on slices of bread. Place on broiler or cookie sheet. Broil until golden brown and bubbly, about 5 to 10 minutes. Serve immediately. Makes 25 to 30 slices. Preparation time: 10 minutes. Cooking time: 5 to 10 minutes.
Mix together first 6 ingredients and press into a 10-inch pan, forming a pie crust (be sure to press hamburg mixture up the sides a little). Mix together the remaining ingredients and put in center of hamburg mixture. Sprinkle Parmesan cheese on top. Bake at 350° for 30 to 40 minutes.
Mix all but last 3 ingredients together. Parboil cabbage and separate leaves. Cut out thick part of leaf. Form oblong meat balls and roll up in cabbage leaves. Put layer of sauerkraut in bottom of roaster. Add cabbage rolls and cover with remaining sauerkraut. Pour tomato juice over top. Cover and bake for 2 hours at 300°.
Arrange crescent rolls on stone or pan. Combine all ingredients except the egg whites and mix well. Take mixture and place on crescent rolls. Wrap rolls around the filling, pinch and tuck. Brush on egg white. Bake 350 degrees for 20 minutes or until golden brown.
Preheat oven to 350°. Butter and flour a 9-inch square pan. Cream until light and fluffy the butter. Beat in gradually the sugar. Add eggs; beat thoroughly. Add bananas and vanilla or lemon extract. Sift together flour, baking soda (1 teaspoon sour milk or cream is used) and salt. Add flour mixture to butter mixture alternately with milk or cream. Spoon into pan. Bake about 35 to 40 minutes. Cut into squares and serve with whipped cream on top.
Grease 9 x 13-inch casserole. Layer rice, cheese and sour cream with green chile peppers. Repeat, ending with sour cream (layers will be thin). Sprinkle top with Parmesan. Bake 20 to 23 minutes at 350°, uncovered. Do not bake longer. Serves 12.
Preheat oven to 350°. Combine all ingredients in a large bowl. Blend with hands or large spoon. Drop onto sheets, 1 tablespoon at a time. Bake 10 to 12 minutes or until light gold.
Mix graham cracker crumbs, 3 tablespoons sugar and butter. Pat 2 cups of mix into the bottom of a 9 x 13 pan. Reserve rest for topping.
Into hot, cooked rice, stir 1 cup of the cheese, butter and chicken broth. Mix well. Combine milk and egg and stir into hot rice. Spoon mixture into a buttered 1 1/2-quart casserole. Bake at 400° for 15 minutes. Sprinkle with remaining cheese and bake another 5 minutes. Makes 6 servings.
Brown the ground beef. Add taco mix and refrigerate. Cut up all vegetables into bite sizes. Put on serving platter. Sprinkle beef mix on top. Add corn chips and cheese on top. Serve with salad dressing.
Place all ingredients in mixing bowl. Beat on medium speed for 15 minutes. Add carton of Cool Whip. Mix until blended. Put filling into either a graham cracker pie shell or into a butter crust shell. Chill in the refrigerator for at least 8 hours.
Brush pita bread with olive oil; sprinkle with spices. Heat in 350° oven for 10 minutes. Cut with scissors into fourths. Serving Size: 12. Preparation Time: 0:20.
Add all ingredients together and mix well. Chill for 4 hours or overnight. Great dip for vegetables, crackers, etc.
Combine cornmeal, baking powder, soda and salt in a large bowl; add eggs, buttermilk and oil, stirring just until dry ingredients are moistened.
Mix well. Put in greased loaf pan and bake at 350° for 1 hour.
Measure 2 cups beans. Wash beans. Place in a large kettle and cover with 2-inches of water. Add 2 tablespoons of salt and soak overnight.
Combine flour, sugar, egg and pineapple juice. Cook until thick, then add butter. Cool, then add whipped cream (whipped and unsweetened). Spread over jello and garnish with nuts or shredded cheese.
Place foil on cookie sheet. In small mixer, blend milk, topping mix, vanilla and cocoa; whip at high speed until topping peaks, about 2 minutes. Continue beating 2 minutes longer until topping is light and fluffy. Spoon mixture into 5 mounds onto prepared cookie sheet with spoon. Shape 4-inch shells. Freeze. Fill center of each shell with fruit.
Cook rice; toss with French dressing and chill for several hours. Combine mayonnaise, onion, salt, mustard and pepper. Add to chilled rice and toss. Add chopped ham, cauliflower, peas, celery and radishes. Toss again. Put in a scooped melon shell, if you want.
In a skillet, saute Onion in Oil until tender. Place Biscuit Mix in a bowl. Combine Eggs and Milk; stir into Biscuit Mix just until combined. Stir in the Onion, 1 cup of Cheese and 4 teaspoons of Parsley. Spread the batter into two greased 8 inch round baking pans. Sprinkle with remaining Cheese and Parsley. Drizzle with Butter. Bake at 400 for 15 - 20 minutes or until Cheese is melted and top of bread is lightly browned. Yield: 12 - 16 servings.
Preheat oven to 375°.	Butter	a 2 quart casserole or baking dish. Cook the macaroni in boiling salted water until tender, 8 to 10 minutes. Drain well and toss with 3 tablespoons of the butter.
Beat eggs until fluffy. Add sugar. Continue beating until very light. Add flour, baking powder and salt. Stir. Add water and vanilla. Spread into a greased jelly roll pan. Bake at 375° for 25 to 30 minutes. Turn out onto cloth towel. Spread on desired amount of jelly. Roll up. Wrap with cloth until cool. Slice with serrated or electric knife. Yields 24 servings. Preparation time is 40 minutes.
Cream butter and margarine. Add sugar; cream well. Add eggs, one at a time, beating after each egg. Add flour and baking powder. Add flavoring and milk; mix well. Add coconut. Mix and bake in a tube pan at 325° for 1 1/2 hours.
Mix ingredients in the order listed. Stir in eggs, one at a time. Bake in two round 9-inch pans or one 9 x 13-inch pan. I just dump everything in, in order, except for eggs and nuts, then stir in eggs, then nuts. The carrots will fall apart when you mix, so no need for chopping. Bake at 350° until cake tests done (approximately 25 to 35 minutes).
Mix both puddings and milk according to pudding directions. Mix cream cheese and condensed milk thoroughly and add to pudding mixture. Fold in Cool Whip. Layer vanilla wafers, pudding and bananas. Makes a lot.
Cream butter and sugar. Add the pecans, vanilla, flour, water and salt; mix well. Roll with palms of hands into finger lengths. Bake at 325° for 45 minutes. Roll in powdered sugar while warm or shake in bag.
Combine the sugar, margarine, milk, dash of salt and marshmallows in a large deep pan. Bring to a boil over medium heat, stirring constantly, until boiling. Cook and stir 5 minutes (or until forms soft ball in cold water). Remove from heat. Add the chocolate bits and stir until completely melted. Add the vanilla and nuts, if desired. Pour in buttered dish. Cool and cut into squares.
Brown hamburger. Add all ingredients. Cook spaghetti. Add 2 tablespoons oleo and 1/2 cup Parmesan cheese. Mix. Line greased 10-inch pie tin with spaghetti. Add hamburger mixture to center. Bake 20 minutes at 350°. Add Mozzarella cheese to top. Bake 5 more minutes (or until cheese melts).
Mix softened cream cheese and avocado dip or sour cream with mixer. Spread on serving platter; layer remaining ingredients in order given. Serve with corn chips.
Combine butter, sugar, milk and cocoa in saucepan. Bring to boiling; boil for 1 1/2 to 2 minutes. Remove from heat. Add vanilla, peanut butter and oats; mix well. Drop by spoonfuls onto wax paper. Let cool.
Combine oleo, shortening and boiling water. Let cool. Mix eggs, cold water and sugar in a large bowl. Dissolve yeast in warm water. Mix with shortening mixture and add flour. Mix all ingredients together. Cover; let stand overnight.
In mixing bowl, combine biscuit mix, mushrooms, onion, pimento, salt and celery salt. Mix together egg yolk and sour cream, stir into dry ingredients just until moistened. Beat egg white to stiff peaks. Gently fold beaten egg white into mushroom mixture. Heat oil and drop by tablespoons into hot oil. Fry about 2 minutes or until golden brown. This only makes 12 fritters each.
Combine first 4 ingredients and press into greased 9 x 13-inch pan. Brown hamburger with onion; drain if fatty. Add remaining ingredients (except Mozzarella cheese) and mix; simmer a bit. Pour over spaghetti and top with Mozzarella cheese. Bake at 350° for 35 minutes. Let stand 5 minutes before serving.
Place ingredients in bread machine in order given. Select white bread cycle. Push start. When cycle is done, remove dough and make into rolls. Place in pan and let rise for 2 hours in a warm place, like oven with light on. After rolls rise, remove from oven. Set oven for 400°. Bake 20 minutes. Turn oven to 350°. Bake another 20 minutes.
Combine cake mix, sour cream, sugar, eggs and oil in a large bowl and mix well. Stir in pineapple and pour batter into a well-greased and floured 13 x 9 x 2-inch pan. Sprinkle marshmallows and then butterscotch morsels evenly over batter. Carefully push down slightly into batter but not all the way down. Bake at 350° for 55 to 60 minutes. Shake pan once or twice during baking to maintain distribution of marshmallows. Cool slightly and cut into squares. Glaze will form on bottom of pan.
Cream sugar, Crisco and eggs. Add flour and soda. Mix well. Add bananas one at a time. Fold in pecans. Bake at 350° until done.
Blend cream cheese, powdered sugar and butter or margarine. In separate bowl, blend pudding, milk and vanilla. Fold together in blender. Fold in Cool Whip. Finely grind Oreo cookies. Alternate layers of pudding mixture and cookies, adding gummy worms. Final layer should be cookies.
Beat egg in medium bowl. Stir in milk and oil. Stir in remaining ingredients all at once, just until flour is moistened. Batter will be lumpy. Fill cups 3/4 full. Bake at 400° for 20 minutes.
In a medium casserole dish, put butter in the bottom (just spread it with a paper towel or spatula.) Slice zucchini, do not peel, in thin slices. Slice the green pepper, onion and tomato. Put the 1/4 cup rice in the bottom of the casserole dish. Layer the vegetables, sprinkle the top with sweet basil and brown sugar. Cover and bake for 45 minutes at 350°.
Mix ingredients with the amount of mayonnaise to give it the consistency you like. Mix it together about 4 hours before serving.
Cook noodles in boiling, salted water until tender; drain and rinse in cold water. Mix next 4 ingredients; heat. Beat the cheeses together. Stir in the next 4 ingredients. Place half of the noodles in 11 1/2 x 7 1/2 x 1 1/2-inch baking pan; spread with half of the cheese mixture, half of the chicken and half of the soup; repeat layers. Top with crumbs. Bake in a moderate oven about 30 minutes or until heated through. Let stand 10 minutes. Cut in squares. Makes 8 servings.
Spray a 2-quart casserole dish with Pam. Put stuffing mix on bottom of dish. Mix asparagus, peas and soup in boiler. Heat until soup melts. Pour over crust. Top with grated cheese. The amount of cheese can be to your taste. Bake at 450° until bubbly hot and cheese is melted.
Slice onions thin. Combine onions and butter in 3-quart microproof casserole. Cover. Cook on High 10 to 12 minutes, or until onions are transparent, stirring once during cooking time. Stir in remaining ingredients, except cheese. Cook 10 to 11 minutes (or until hot) on High. Serve in bowls with cheese sprinkled on top. Makes 6 servings. Total cooking time: 20 to 23 minutes.
Mix together butter, lemon juice, poppy seed, Beau Monde seasoning and onion. Cut bread into slices 3/4 way through loaf. Spread on butter, mix and add Swiss cheese into cuts. Wrap in foil and bake at 350° until cheese is melted.
Cream butter. Gradually add sugar, creaming until light. Add eggs, beating well after each. Sift together dry ingredients. Add alternately to creamed mixture with applesauce. Stir in raisins, nuts, crushed pineapple and cherries. Turn batter into greased and lightly floured Bundt pan. Bake at 350° for 60 minutes or until done. Cool in pan.
Layer the lettuce, cheese and cashews in a 9 x 13-inch pan. Blend the remaining ingredients until smooth and pour over the lettuce, cheese and cashews.
Use tube pan. Cream sugar and butter. Add eggs one at a time, alternating with flour and baking powder. Add coconut, pecans and flavorings. Fold in orange juice. Do not beat. Bake at 350° for 45 to 60 minutes. Use icing of your choice or dribble.
Shred cheeses on bottom of pan. Layer chilies, then cheese again. Beat egg whites until stiff. Beat yolks, milk, flour and salt until smooth. Fold in egg whites into yolk mixture and spread over chilies and cheese. Bake at 350° for 30 minutes in cake pan.
Cream butter; add sugar, eggs and vanilla. Combine flour, baking powder and salt; blend in along with sour cream. Stir in nuts. Chill dough. Drop by teaspoonful on buttered cookie sheets. Bake at 350° for 10 to 12 minutes. Can be iced with chocolate butter cream icing. Yield: 6 1/2 dozen.
Combine all ingredients; mix well. Store in large airtight container. Use within 6 months. Makes 17 cups. To mix: Add 3 Tbsp. of mix with 1 c. boiling water or 1 1/2 c. mix to 2 quarts hot water.
Stir milk and soup until smooth. Arrange in layers. Top with cheese. Bake at 350° for 30 minutes. Serves 6.
Mix all ingredients together and bake in covered, buttered casserole dish for 45 minutes at 350°.
Combine on stovetop the clam juice and soup. Bring to a boil. Reduce heat. Add clams and half and half (not the whole pint). Salt and pepper.
In a large skillet, mix corn, spam and margarine. Let simmer for a few minutes. Sprinkle 2 Tbsp. flour over mixture while simmering. Add milk. Stir until thick. Add pimento and mix. Salt and pepper to taste. Pour into casserole dish.
Cut 6 English muffins in half. Combine rest of ingredients; spread on muffins. Cut into fourths (quarters); freeze until ready to use. Place in broiler for 5 to 7 minutes, until bubbly.
Brown hamburger. Drain fat. Add onion and cook until tender. Remove from heat and add soup.
Boil chicken breasts in salted water. Boil for 30 to 40 minutes, then remove from water and break into pieces. Mix sour cream and cream of chicken with chicken breasts and put in casserole dish. Bake at 400° for 30 minutes. Break up crackers and put on top. Bake another 5 minutes.
Empty the lemonade and limeade into a large container, then add remaining ingredients. Stir and freeze. When ready to serve, scoop into glass and add Sprite to make slushy.
Cook noodles; set aside. Cook hamburg and set aside. In saucepan, combine soup and all remaining ingredients. Bring to a boil and simmer 3 to 4 minutes. Add to hamburg and noodles. Put all in greased casserole. Bake 2 hours at 275°.
Chop onion fine. Saute in butter until browned. Drain can of corn, then mix corn, uncooked noodles, milk, soup and hot dogs together. Take mixture and add toast and thin slices of butter on top. Bake at 350° for 20 to 25 minutes.
Mix peaches with 1 cup of sugar, and set a side. Melt butter in baking dish. Blend remaining ingredients: sugar, flour, baking powder, salt and milk. Pour over melted butter, pour peaches and sugar over that--do not mix, just pour over. Bake one hour at 350 degrees, or until golden brown.
Slice and cook carrots; drain and cool. Heat soup, vinegar, oil, sugar and dry mustard until sugar melts. Mix all together well and refrigerate overnight.
Mix dry ingredients in plastic container (like one from ice cream) and shake. Add oil, vinegar, mushrooms and other ingredients. Leave out at room temperature five hours, stirring occasionally, then refrigerate. Make the night before and usually double the recipe as they go quickly. Serves 8 to 10 people.
Beat first 7 ingredients (sauce is separated) thoroughly. Put in loaf pan. Cover with 2 strips of bacon if you like the flavor. Pour 8 ounce can of tomato sauce over all. Bake one hour at 350°. Serves 6.
Cream butter or margarine, sugar and vanilla. Add eggs and beat well. Combine flour and baking soda; add alternately with chocolate syrup to creamed mixture. Stir in peanut butter chips. Pour batter into greased 13 x 9 x 2-inch pan. Bake at 350° for 30 to 35 minutes.
Prepare noodles according to package. Over low to medium heat, in saucepan, melt butter. Add cream and cheese. Heat until cheese melts. Add salt and pepper to taste. Add chives or parsley for color. Stir sauce into cooked noodles and serve.
Preheat oven to 350°. Grease the bottom and sides of an 11 x 7 inch baking dish.
Mix ground beef, applesauce, rice, onion, salt and pepper. Shape into 2-inch meatballs. Place l layer deep in a 13 x 9 x 2-inch baking pan. Pour tomato sauce over meatballs. Bake in a 350° oven for 1 hour. Makes 14 to 16 meatballs.
Wash potatoes; do not peel. Cut in wedges (6 or 8 per potato). Rub wedges with mayonnaise, using a pastry brush or your hand. Lay the wedges on a baking dish, sprayed with Pam or covered with foil. Sprinkle with seasoning salt on both sides. Bake in moderate oven until tender.
Cut dates in small pieces and put in mixing bowl; put soda in cup of hot water and pour over dates and cool. Add sugar, butter, egg, walnuts, vanilla and flour and mix real well. Pour in greased and floured loaf pan and bake 1 1/2 hours at a temperature of 350°.
Boil squash and onions until tender. Drain. Add mushroom soup and eggs. Top with cracker crumbs and cheese. Bake until cheese is melted.
Combine egg yolks, 8 egg whites and 1 cup sugar; beat thoroughly. Bring pineapple juice to boiling point. Add cream and reheat. Pour over first mixture, stirring constantly. Beat remaining egg whites and add sugar. Fold egg whites into hot mixture. Sprinkle with orange rind.
Combine chicken, 4 cups water, celery leaves, poultry seasoning and thyme in a Dutch oven; bring to a boil. Cover; reduce heat and simmer 45 minutes. Remove chicken from broth and let cool. Strain broth; discard celery leaves and fat. Return broth to a Dutch oven; add green onions and remaining ingredients. Cover and simmer for 20 minutes. Bone and coarsely chop chicken. Add to broth mixture and cook an additional 5 minutes. Remove bay leaf before serving.
Mix all ingredients and place in pan. Bake at 350° for 30 to 35 minutes.
Mix in top of double boiler or heavy pan to where it won't stick. Cook 1 1/2 hours. Stir occasionally. Makes 12 sandwiches. Serve on buns.
Brown pork chops in fat on both sides and remove from skillet. Add onion soup, milk, salt and pepper to skillet and blend well. Place alternate layers of potatoes and cabbage in a 2-quart casserole. Sprinkle each layer with flour. Pour soup mixture over top. Place pork chops over soup mixture and cover casserole. Bake at 350° for 1 hour and 15 minutes. Yields 4 servings.
Mix well and pour into ice cream freezer. Tastes much like a "Wendy's Frosty".
Cut cream cheese and butter into flour until very fine. Roll into a ball and chill for two hours. Roll dough out on floured board. Cut into 3-inch circles. Put 1/2 teaspoon filling of your choice in the middle of each circle. Dip fingertip in water and wet edge of circle. Fold circle in half and seal edge with a fork. Bake at 350° for 20 minutes.
Mix pudding and buttermilk. Add oranges and cookies. Stir in Cool Whip. Refrigerate.
Crumble Oreo cookies and place in a pie plate like crust. Fix pudding according to directions on box. Place pudding on top of crust, then add the cherry pie filling. Top with the Cool Whip. If you have extra cookies, you can put them on top.
Combine all ingredients, except crumbs. Spoon into lightly greased 13 x 9 x 2-inch baking pan. Place cracker crumbs on top. Bake for 40 minutes in 350° oven. Makes 10 to 12 servings.
Cream together butter and sugars. Add egg, peanut butter and vanilla. Sift flour and baking soda together. Add to creamed mixture and mix well. Bake in 325° to 350° oven for 10 minutes.
Place crackers on cookie sheet. Sprinkle with almonds. Melt sugar, butter and oleo. Boil for 2 minutes. Spoon liquid over crackers and bake for 10 minutes at 325°. Remove crackers to wax paper to cool. Store in covered container.
Step 1: Place lukewarm water, sugar and yeast in large mixing bowl. Add salt and 2 c. sifted flour. Beat with electric mixer for 2 minutes.
Sift dry ingredients. Beat eggs, milk and shortening in a separate bowl. Add to dry ingredients; beat lightly until thoroughly mixed. Pour into greased muffin, cornstick or square pan. Bake in preheated oven (450°) for 15 to 20 minutes.
Mix all ingredients in a large bowl until well blended. Roll level tablespoonfuls of the mixture into balls the size of walnuts (makes about 60) and arrange them on a jelly roll pan close but not touching. Freeze until hard, then pack in a gallon size freezer food storage bag.
Cream together sugar and shortening. Add eggs and beat well. Add flour and sour milk (with soda stirred into milk). Mash bananas and add to mixture. Add pinch of salt. Place in greased and floured pan. Bake 1 hour at 325°. Makes 2 loaves.
Wash carrots. Peel. Cut into 1-inch chunks. Cook until done. Drain. Add all other ingredients. Cook on low heat until pepper and onions are done. Stir occasionally. Serve over rice or eat with vegetables.
Boil butter and honey until foamy; goal is to have a firm coating for popcorn. Pour over popped popcorn and salt to taste. (If syrup is too soft, cook longer or decrease honey.)
Preheat oven to 350°. Grease and flour 10-inch tube pan. Combine cake mix with pudding mix. Add eggs, water and oil. Blend 1 minute at low speed. Beat 2 minutes at medium speed. Batter will be thick. Turn into prepared pan; spread evenly. Bake 50 minutes or until cake tests done. Cool in pan 15 minutes. Turn out completely. Top with Glaze.
In saucepan, heat orange juice and tapioca; bring to a boil. Mix sugar, fruit cocktail, peaches, pears, bananas, apples and strawberries together in a large bowl. Add all juices from canned fruit. Serve cold.
Mix all ingredients except chicken. Pour over chicken and bake at 425° about 30 minutes. Sprinkle grated cheese over the top the last 10 minutes, until melted.
In a 9 x 13 cake pan bake cake according to package directions. After it cools 5 minutes, poke holes throughout cake with the handle of a wooden spoon. Mix Eagle Brand milk with Creme of Coconut and pour over cake while warm and then cool completely. (You may not need quite all of this mixture.)