HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt butterscotch pieces, sugar and butter in saucepan over medium heat. Stir constantly. Remove from heat, add egg and beat well. Add flour, baking powder and salt. Stir in remaining ingredients after letting first mixture cool. Spread in greased 8-inch square pan. Bake at 350° for 20 to 25 minutes. Cool and cut into bars or squares.
First, dump pineapple and juice in a 12 x 9-inch cake pan, then dump the cherry pie filling on top. Spread the cake mix over mixture. Sprinkle coconut over cake mix. Melt your butter and pour over coconut. Bake at 350° for 30 minutes.
Mix fruit in dry jello and mix well. Add remaining ingredients. Put in refrigerator overnight.
Fry bacon; remove from pan to paper towel. In bacon grease, fry onions, green pepper and celery. Sprinkle in cayenne pepper and cumin. In a separate pan, fry sausage. Drain and discard grease. Stir in tomatoes and browned veggie mixture, including bacon grease. Heat to simmer. Stir in bacon and beans. Heat to simmer again. Add salt, pepper and picante sauce. Serve over rice.
On a board, place Velveeta between two pieces of waxed paper (cheese needs to be room temperature). Using rolling pin, roll cheese into a thin rectangular shape. Spread with sour cream; top with green chillies. Starting with the wide end, shape and roll, jelly roll fashion. Place rolled cheese in foil and chill. To serve, place on platter; sprinkle with paprika and garnish with parsley if desired. Serve with crackers. Serves 30 to 40 people.
Grind the cranberries, apples and oranges (leaving some of the orange peel on). Mix sugar in the ground ingredients. Let stand overnight before using. Keep in refrigerator. Especially good with roast turkey.
Mix beans, corn, onion and cheese. Drain corn and beans. Add sour cream and soup. Top with Ritz crackers. Pour butter over crackers. Top with almonds. Bake at 350° for 45 minutes. Do not cover.
Preheat oven to 375°. Mix brown sugar and pecans together. Sprinkle over bottom of pie crust. Bake for 5 minutes. Combine pumpkin, sugar, spice, eggs and milk together. Pour over pecan mixture. Combine oatmeal, margarine and sugar together. Pour over pie filling. Bake 30 to 40 minutes or until done.
Preheat oven to 325°. In a medium saucepan, place 1/4 cup sugar and butter. Heat until butter is melted, stirring occasionally. Stir in graham cracker crumbs; press evenly in bottom of a 13 x 9 x 2-inch pan. In a large bowl with electric mixer, beat the cream cheese until smooth. Gradually beat in remaining sugar. Beat in eggs and vanilla until well blended. Spoon pie filling evenly over crust. Carefully pour cream cheese mixture over pie filling. Bake for 45 to 50 minutes. Cool. Chill until cold. Cut into 24 squares.
Bring potatoes to a boil in water to cover them and cook until soft. Rice or mash them and put aside.
Brown sausage and hamburger together in a skillet. Add garlic powder, salt and 2 pounds of Velveeta. Then add cream of mushroom soup and Ro-Tel. Yum yum good! Keep warm in crock-pot.
Cream butter and sugar. Mix soda with applesauce and add to sugar. Mix spices with flour. Use 1/2 cup flour to dust raisins and nuts. Add flour to mixture and then add raisins and nuts. This will be very thick. Grease tube pan. Then line with wax paper. Grease and flour wax paper. Bake at 350° for 50 to 60 minutes.
Mix together the orange juice concentrate, oil, sugar, vinegar, mustard and hot sauce. Combine broccoli, apples, raisins and pecans in a small bowl. Add dressing and toss. Makes 4 to 6 servings.
Slice steak diagonally into 2 x 1 x 1/4-inch strips. Combine all the remaining ingredients; marinate meat slices for 30 minutes. Thread slices on skewers. Barbecue or broil until done. Makes 48. (Also great with chicken strips!)
Saute onion and green pepper in butter in a small pan. When tender, stir in soup, milk, Tabasco sauce, chicken and rice. Pour into a buttered 2-quart casserole and top with onion rings. Bake 25 minutes at 350°.
Blend butter and sugar thoroughly. Add eggs and vanilla. Beat well. Add flour and Rice Krispies. Drop by tablespoon onto greased baking sheets. Bake at 350° for 13 to 15 minutes. Yields about 6 dozen.
Cook first three ingredients until tender; do not drain. Add remaining ingredients. Heat until ready to boil; serve.
Combine butter, sugar	and rum in double boiler; cook until well blended, stirring constantly. Dip cake cubes in mixture; roll in mixture of crumbs and pecans.	Place in paper bonbon cups. Store in airtight container in cool place; let ripen before serving. Yield: 8 dozen.
Heat all ingredients, except toast. Pour about 1/3 cup sauce over each slice of toast.
Combine all ingredients. Let come to a boil. Turn heat down low and let cook about 5 minutes.
Soak mushrooms overnight in medium size bowl filled with water. Next day, strain mushrooms from liquid and rinse them thoroughly to remove sand, etc. Cut in small pieces. Strain the remaining liquid through coffee filters several times to remove sand and mushroom remnants. Fill 8-quart pan 3/4 full of water and add mushroom liquid. Bring to a boil and turn down to simmer. Add beef bouillon cubes (about 4 to 5). Add onion, celery sticks, mushrooms and carrots. In a metal tea strainer, add parsley flakes, caraway seed and peppercorns; close top and let steep in soup mixture while cooking. Simmer for 1 1/2 hours. When done, remove celery sticks, carrots, onion and tea strainer. Put in cooked Kluski noodles and serve.
Mix ham and bread crumbs. Sprinkle ham, 4 ounces cheese and onion into pie shell. Beat eggs and beat in remaining ingredients. Pour into pie shell. Cook, uncovered, in a 425° oven for 15 minutes. Sprinkle with remaining cheese. Reduce oven to 300°. Cook, uncovered, about 30 minutes longer. Insert knife in center of quiche. If knife comes out clean, quiche is ready. Let stand 10 minutes before serving.
In a large skillet, melt butter and saute the garlic until brown. Add the pepper and shrimp. Toss gently and saute for 5 minutes over medium heat. Remove the shrimp and set aside. Pour off the butter.
Mix first six ingredients and mold into ball. Chill. Roll in crushed walnuts and/or parsley flakes. Makes 1 large ball or 2 small balls.
Grease large skillet and sprinkle with meal. Put on medium heat to heat skillet. Mix the ingredients and bake at 400° for 30 to 35 minutes or until brown.
Preheat oven to 450°. Wrap each shrimp in bacon and fasten with toothpick. Spread on a cookie sheet and bake, turning frequently, until bacon is crisp. Drain on paper towels. Place in a chafing dish and pour warmed rum over shrimp; ignite. Serve immediately. Yields 12 servings.
Combine cheese, pepper, celery, pineapple, onion, 1/2 cup pecans, and salt. Mix together and chill in bowl in refrigerator. Remove from fridge and form into ball and roll in remaining nuts. Can be used now or freeze.
You will need 12 plastic cups or popsicle molds (3 ounces each) and 12 popsicle sticks.
Mix the cake mix using the lite recipe. Put the nuts and coconut in a 9 x 12-inch pan; sprinkle coconut on top of the nuts. Pour the cake mix over the nuts and coconut mixture. Mix powdered sugar, cream cheese and melted butter together. (Mixture will be thick.) Drop the mixture into the cake mix; do not stir. Bake at 350° for 45 minutes to 1 hour.
Put all ingredients in 9 x 13-inch pan. Mix cake mix by directions on box. Mix other ingredients with cake mix. Pour melted butter over top. Bake at 350° for 40 minutes to 1 hour.
Boil water in large pan for noodles. Fry hamburger; drain grease. Fry sausages. Fry pepperoni in olive oil. Slice sausages. Mix meats together in a big bowl. Add sauces, paste, spices and sugar. Mix well.
Boil everything, except popped corn, for 5 minutes. Add 1 teaspoon of soda. Cook until it foams, then pour over popcorn. Mix well. Bake well in 200° oven for 1 hour.
Prepare "Pasta Accents" as directed on package. Cool in fridge. Add ingredients of your choosing, sliced, diced or chopped and serve with your favorite salad dressing (Ranch, Honey Dijon and Italian dressings are all excellent).
Cook sugar, butter and milk in a large, heavy pan over medium heat. Stir the mixture constantly until all ingredients melt. Continue cooking to soft ball stage, 235° on a candy thermometer.
This is so easy the kids can even do it. Just combine all the ingredients to the right consistency to form little balls and refrigerate. I use about 3 cups of oats, about half a	jar of honey, half jar of peanut butter, and just a little powdered milk. Try them, you'll like them.
Cook meat with bay leaves until tender. Add onion, potatoes, vegetables, tomato soup, tomato sauce, salt and pepper. Simmer on low heat for approximately 45 minutes. Makes 8 or 10 servings.
Mix sugar and cocoa in a sauce pan. Add milk gradually, then add melted butter.	Bring to a boil and boil for 1 minute.	Remove from heat.	Add peanut butter, oats, vanilla and nuts. Drop by teaspoon on wax paper.
Combine flour and 3/4 cup sugar. Cut in butter with pastry blender until mixture is crumbly. Reserve 1 cup crumb mixture. Add baking powder and next 4 ingredients to remaining crumb mixture, blending well. Spread mixture on bottom and 2 inches up sides of a greased and floured 10-inch spring-form pan.
Layer fruit and bread. Mix sugar, flour, butter and egg. Pour over layers; sprinkle with sugar. Bake in a 350° oven for 25 minutes or until brown.
Mix brown sugar, white Karo syrup and butter over medium heat together. Heat only until it is mixed well. Beat eggs and vanilla, then combine the sugar mixture. Mix well; pour into unbaked pie shell. Bake at 275° for 45 minutes.
In a big bowl, mix flour and sugar together. In a saucepan, mix next 4 ingredients; bring to a boil and pour over first mixture. Mix well and add remaining ingredients. Pour mixture into greased cookie sheet pan. Bake at 400° for 20 minutes (11 x 17-inch pan with sides).
Soften margarine. Add cake mix, flour, sugar, pudding mix and water. Mix well. Add eggs, one at a time, beating well after each addition. Add vanilla. Mix well. Pour into greased and floured 10-inch tube pan. Bake 50 to 60 minutes at 325° or until cake tester comes out clean. Cool 25 minutes. Remove from pan.
Lay slices of bread in greased pan (large). Sprinkle cooked, crumbled sausage over bread, then sprinkle cheese over sausage. Pour milk evenly over the cheese, then add beaten eggs. Cover and bake for 1 hour at 325° or until firm. Uncover the last 5 minutes to brown.
Measure and sift dry ingredients; beat eggs until light, then add milk. Add dry ingredients to milk and eggs. Beat thoroughly. Add melted butter. Makes about 16 medium cakes.
Mix first 6 ingredients to make cream filling. In a prepared pie shell, add a layer of bananas, alternating with cream filling above. Top with 1/2 cup whipped cream.
Cream butter; gradually beat in sugar. Add eggs, one at a time, beating well after each. Stir in sweet potatoes and milk. Combine flour, baking powder, salt, cinnamon and nutmeg; add to combined mixture, stirring just until moistened. Stir in raisins and pecans. Spoon in greased muffin pans filling 2/3 full. Bake at 400° for 25 minutes. Yields 1 1/2 dozen.
Freeze brisket overnight. Let it thaw a bit, then slice thinly against the grain. Mix the liquids and seasonings in a container and then add the strips of meat. Shake or turn the container to coat all the strips thoroughly. Marinate overnight. Put meat strips on a rack in the oven, set at its lowest temperature (warm for a gas oven, or lowest electric setting). Be sure to use a drip pan or foil. Check after about 5 hours of baking, but figure that it will take 6 or 7 hours to be completely done. Take out before becoming too tough.
Toss blueberries with 1 tablespoon flour and set aside. Stir together remaining flour, cornmeal, baking powder and salt in mixing bowl. Combine yogurt and lemon juice in another small bowl. Whisk together 2/3 cup sugar, oil and lemon zest in medium mixing bowl. Beat in eggs, beating well. Alternately add dry ingredients and yogurt mixture, beginning and ending with dry ingredients. Mix until just combined. Gently fold in blueberries. Spoon batter into lightly oiled 8 x 4-inch loaf pan. Combine remaining 2 teaspoons sugar and cinnamon in small bowl and sprinkle over batter. Bake at 350° until cake is golden and wooden pick inserted in center comes out clean, 50 to 60 minutes. After 20 minutes of baking, loosely cover pan with aluminum foil. Cool cake in pan on wire rack 10 minutes, then turn out onto rack and cool completely.
Pare apples and slice thin. Arrange slices in greased 8-inch round pan. Combine oatmeal, sugar, flour and spices; cut in butter. Sprinkle this mixture over apples. Bake in moderate oven (350°) for 35 to 40 minutes. Serve warm with cheese wedges or whipped cream.
Preheat oven to 350°. Beat egg whites and salt until soft peaks form. Gradually add Marshmallow Creme and beat until stiff peaks form. Bake 12 to 15 minutes or until lightly browned.
Heat oven to 400°. Mix flour, baking powder, soda and cinnamon in large bowl. Mix cereal, milk and brown sugar in another bowl; let stand 5 minutes. Stir in egg and applesauce. Add to flour mixture; stir just until moistened. (Batter will be lumpy.) Spoon batter into muffin pan sprayed with Pam, filling each cup 2/3 full. Bake 18 to 20 minutes or until golden. Serve warm. Makes 12 medium muffins.
About 1 hour before serving, preheat oven to 375°. Grease 13 x 9-inch glass baking dish. Into 12-inch skillet over medium-high heat, crumble turkey sausage. Add oregano and onion. Cook, stirring frequently, breaking up sausage with spoon until sausage is well browned and onion tender. If sausage is dry during cooking, add 1 to 2 teaspoons salad oil. Remove skillet from heat, stir in spinach and shredded cheese.
About 1 hour before starting, spread 1 cup of the sour cream in a 9 x 13-inch baking dish.
Melt margarine and chocolate together. Cool. Add remaining ingredients and mix well. Pour into pie shell and bake in a 300° oven for 25 to 30 minutes. Cool and refrigerate. Top with chocolate flavored frozen whipped topping, thawed.
Slice cookie dough 1/8-inch thick. Arrange on pizza pan, overlapping slightly. Bake at 375° for 12 minutes or until golden. Cool.
Drain and spread the pineapple chunks in the bottom of a 9-inch baking dish. Save some juice for later.
Cook beans in water until tender. Remove coconut from shell; rinse and grate. Pour 1 1/2 cups warm water over grated coconut; mix and squeeze juice through sieve. Repeat with 1 1/2 cups warm water. Add milk and rice into 2 to 3-quart-sized pot. Add all other ingredients. Bring to boil and let simmer for about 1/2 hour. Stir. Cover and leave on turned-off stove for about 10 minutes. Serves 4.
Melt butter and chocolate in saucepan. Add everything else. Pour into greased and floured pie pan. Bake at 350° for 30 minutes. Serve with vanilla ice cream.
Split each pita bread round in half; cut each piece into 4 triangles. Place on cookie sheet. Bake at 425° for 5 minutes or until edges are lightly toasted. Combine cheese, salad dressing, radishes and onions; mix lightly. Spread onto bread; continue baking until cheese is melted. Makes 16 appetizers.
Place bacon, bacon drippings, butter, water and green beans in skillet. Add salt and pepper. Cover with lettuce leaf. Put lid on skillet and cook on high heat for 1 minute. Lower heat. Cook until tender, 8 to 10 minutes. Remove lettuce leaf and serve.
Make devil's food cake according to mix. Then cool completely. Cut into cubes and set aside. Make pudding with milk, set aside. Cut up all candy bars into tiny cubes and set aside.
Soften	yeast in warm water. Combine milk, shortening, sugar and salt.	Sift together	1 cup of flour and currants. Stir in milk mixture. Add well beaten eggs. Add yeast and remaining flour. Mix well.	Knead.	Put into large greased bowl. Brush top of dough with melted butter. Cover; let rise until doubled in bulk. Shape into small, round buns. Put on greased pan. Let rise until doubled in bulk. Beat together 1 egg and 1/2 cup milk. Brush on buns and sprinkle with sugar. Bake at 350° for 15 to 20 minutes.
Mix all ingredients. Bake 40 minutes at 300°. Use Bundt pan.
Heat slowly until smooth. Spoon over ham the last 1/2 of baking. May serve the remaining in a dish.
Stir Jell-O and hot water until dissolved. Add mayonnaise and beat or whip well. Stir in remaining ingredients. Pour into mold and chill until set.
Combine first 4 ingredients; chill. Peel and section oranges and grapefruit, placing sections and juice that accumulate in a bowl. Add remaining fruit, tossing gently.
Flatten chicken breasts somewhat (do not pound). Salt and pepper and place a pat of butter in them, with 1/2 teaspoon tarragon. Roll up the breasts and freeze. Dip frozen rolls in flour, then egg with 1 tablespoon water mixed, and again in flour and crumbs mixed together. Brown in oil or Crisco. Put breasts in baking dish. Add to pan mushroom soup and sherry. Stir and cook to boil. Pour over chicken. Bake at 350° for 1 to 1 1/2 hours.
Put first 3 ingredients in saucepan and let come to a rolling boil. Cool to lukewarm. Dissolve yeast in 1/4 cup of water. Add to cooled milk mixture. Add enough flour to make soft batter. Set in warm, draft-free place to rise until double, approximately 1 1/2 to 2 hours.
Combine first 3 ingredients in container of electric blender; process until smooth. Stir in club soda and pour into soda glasses. Add a scoop of orange sherbet to each glass and garnish, if desired. Serve immediately. Yields 3 servings.
Soak chicken breasts in milk and egg mixture. Mix all ingredients together. Coat chicken in mixture; place in baking dish. Pour 1/2 stick oleo over chicken. Bake at 350° for 45 minutes to 1 hour. Real good.
Brown pork chops in 1 tablespoon oil. In bottom of crock-pot cut up onion, green pepper, garlic and mushrooms. Place pork chops on top of mixture. In small bowl mix tomato sauce, lemon juice and remaining ingredients; pour over pork chops. Put on low setting for 7 to 9 hours. Serve hot with side dish of pasta and salad.
Beat the egg, add the sugar then peanut butter. Beat together thoroughly. Cool batter in the refrigerator, then make into balls and place on a cookie sheet. Press down with a fork. Bake at 350° for 12 to 14 minutes.
Fry bacon until crisp. Add green pepper and onion to the pan and cook until onion is clear. Add water, peas, tomato paste, salt, black pepper, paprika, thyme and rice. Cover the pot with a tight fitting lid and simmer until all of the water has been absorbed.
Cream together the shortening and sugars. Add beaten egg, water and vanilla; mix well. Pour in flour and stir. Add chocolate chips and nuts. Grease 2 cookie sheets. Place dough about 1 1/2 inches apart. Bake at 350° for 7 minutes or until desired brownness. Dough will be soft. Let set in pan until firm, then remove. Yields about 3 dozen.
Boil milk; add poppy seed, honey and sweet cream. Cook until thick, about 5 to 8 minutes, stirring constantly. Cool to lukewarm. Add beaten egg.
Mix together and pour into a Bundt pan. Bake at 350° for 40 minutes or until done with toothpick test. If toothpick comes out clean, it's done. Remove from pan and sift powdered sugar on top. Serves 8.
In skillet saute onions and celery in the margarine until tender (about 5 minutes). In large bowl combine bread cubes, corn bread, sage, poultry seasoning, salt, pepper, and sauteed vegetables. Mix well. Add eggs, broth and milk. Toss to mix. Spoon into 9 x 13 inch baking dish. Bake at 350 degrees for 30-40 minutes.
Mix cake mix, melted margarine and 1/3 cup evaporated milk, beat with mixer for 2 minutes. Spread 1/2 cake batter in 13x9 pan. Bake at 350° for 6 to 8 minutes. Then melt caramels and other 1/3 cup milk over low heat. I use double boiler. Mix until caramels are completely melted and smooth. Pour over baked cake. Spread chocolate chips and 1/2 of nuts over baked batter. Then mix other half of nuts in remaining batter and drop by spoonfuls over chocolate chips. Bake 18 to 20 minutes at 350°
Mix eggs, oil and sugar. Blend well. Sift in flour and mix well. Add vanilla, chopped apples and nuts. Blend and pour into a greased 10-inch tube pan. Bake at 300° for 1 hour.
Mix sugar, salt and flour. Add melted margarine; then eggs and milk. Then add corn; stir well. Pour into a glass (Wesson oiled) baking dish. Bake in a 350° oven (preheated) for 1 hour or until golden brown. Serve warm.
Mix cream cheese, sour cream, lemon juice and salt. Grease casserole dish. Layer the casserole in this manner: 1/2 sliced artichokes, spinach, cheese mixture. Repeat. Top with cracker crumbs and butter. Bake at 350° for 10 minutes.
Use 1/3 cup mix to 1 cup of water. Makes 50 servings.
Beat cream cheese, sugar and milk in large bowl. Gently stir in Cool Whip. Hold cupcakes, top side down, in palm of hand. Spread Cool Whip on bottom and sides. Press coconut onto frosting.
Simmer soup in 1 quart boiling water for 10 minutes. Pour over first ingredients and mix. Put in casserole. Bake 1 hour and 45 minutes at 350°.
Preheat oven to 325°. Season chicken with salt and pepper. Top each with 1 teaspoon parsley, 1 slice cheese, 1 slice ham. Roll tightly and brush with butter and roll in crumbs. Arrange compactly seam side down in square baking dish. Pour remaining butter on top and sprinkle with remaining crumbs. Cover and bake 45 minutes. Remove cover and bake until golden, about 30 minutes.
Bring sugar and milk to a boil on medium-high heat. Turn down to low and simmer for about 3 minutes. Remove from heat and beat in peanut butter until thick. Pour into a buttered 8 x 8-inch pan and put in freezer for about 20 minutes. Cut into squares.
Mix well. Put in refrigerator to firm for handling. Form ball and roll in 1 cup finely chopped pecans.
Saute onion in margarine until golden. Add flour and garlic powder; cook at low heat for 1 minute. Add milk, salt and pepper; cook at low heat until thickened. Add cheese and cook until smooth. Add spinach. Put in greased casserole. Cook at 350° for about 30 to 45 minutes. Serves 4 to 6.
Melt margarine with cocoa. Mix sugar and flour. Add flour and sugar to margarine and cocoa mixture. Add all other ingredients. Bake for 35 minutes at 350° in a 9 x 13-inch pan.
Drain liquid from salmon into measuring cup and add milk to make the one cup liquid. Melt butter. Add onions to butter and tenderize (not brown). Blend into this flour, salt and Tabasco. Add milk liquid and cook, stirring constantly, until thick. Flake salmon and add to sauce along with lemon juice. Stir in 1/2 cup crushed corn flakes. Refrigerate until chilled. Divide into 8 or 10 portions and shape into cones. Roll in the remaining corn flakes to coat. Place on cookie sheet and bake at 400° for 20 to 25 minutes. Also you can make these into flat patties and fry in a skillet.
Blend all together. Pour into greased loaf pan. Bake for 1 hour at 350°. If double the recipe, add 10 to 15 minutes more.
In a medium bowl, soak the cereal in boiling water. Set aside to cool, then stir in the buttermilk. In a large mixing bowl, beat the oil, sugar and eggs until well blended. Mix in the bran-buttermilk mixture. Sift or stir together the dry ingredients. Add dry mixture to the bran mixture, stirring just enough to combine. Add raisins or other fruit, if desired. Either refrigerate the batter in tightly closed container for later use (up to 3 weeks) or divide among 24 muffin cups, filling each cup about 2/3 full. Bake the muffins in a preheated 400° oven for 15 to 18 minutes. Remove muffins to a rack. Cool to warm (they are best when eaten warm).
Mix all ingredients together and pour over steak. Marinate overnight. When ready to use, broil until tender.
Combine sauce mix, milk, horseradish and mustard, beating briskly until smooth. Stir in beef and mushrooms; chill at least 10 minutes to blend flavors. Serve on rolls with lettuce and onion. Serves 4 to 6.
Crust: Mix together graham cracker crumbs and margarine. Line pan (9 x 13-inch) with crumb mix; press down. Bake 10 minutes at 350°.