HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt caramels with 1/3 c. evaporated milk. Mix cake with remaining milk, butter, and walnuts. In a buttered and floured 9 x 13 inch pan, spread half of the cake mixture. Bake at 350 degrees for 6 minutes. While hot, add chocolate chips on top. Spread caramel mixture over that, and then remaining cake mix. Bake at 350 degrees for 15 to 18 minutes. Cool, then cut into squares.
Cut steak into serving pieces. Salt, pepper and garlic powder to taste. Brown quickly in oil. Drain oil, leaving brown in bottom of skillet. Brown the cut onion tops. Pour some water over onions and return steak to skillet. Add Worcestershire and soy sauce to taste. Simmer 2 or 3 hours. Serve over rice or mashed potatoes. This is a thin dark gravy.
Bake cake as directed on box. When cake is done, let cool. Take strawberries and drain juice from them. Poke holes in cake and pour juice over it. Frost cake with frosting. Take strawberries and put all over top of cake. Best if refrigerated overnight.
In large pan of boiling salted water, cook fettuccine al dente; drain. In heavy skillet, heat oil over medium heat. Add tomatoes, garlic, basil and sugar. Cook for 5 minutes, stirring occasionally. Add parsley, salt and pepper. Add to tomato mixture with cheese; toss to mix.
Cook first 3 ingredients over	medium	heat until it forms a hard ball when tested in cold water. Beat 2	egg whites until stiff. Then	pour syrup mixture slowly over egg whites. Beat until mixture begins to lose its gloss and soft peaks form. Spoon drops onto wax paper and let cool.
Beat cream cheese, sugar, vanilla and Cool Whip together. Pour into graham cracker crust; refrigerate.
Mix well. This can be portioned out as desired. Three tablespoons of mix makes 1 cup when added to milk or water.
Preheat skill and oil. Pound breast until about 1 1/2 times original size. Coat liberally with mustard, then dredge in bread crumbs. Saute on both sides until just firm and starting to brown, 3 minutes per side. Cover and steam in natural juices for 4 to 6 minutes.
Chop all ingredients in fine dice. Cook slowly for 3 hours; pack and seal. Modern day hint, grind cinnamon sticks in mini coffee grinder. My mama placed them in double layers of cheesecloth and smashed them with a hammer! This is very good served along side baked ham, roast beef, roast chicken and other meats.
Bring syrup and sugar to a boil. Add peanut butter and vanilla. Stir and pour over Chex. Mix in peanuts. Mix well. Press into a greased 9 x 13-inch pan. Cool and cut.
Layer asparagus, chopped pimentos, peas and soup. Top with crushed crackers and cheese. Cover and bake at 350° for 20 to 30 minutes.
Combine flour, baking powder, salt, sugar and raisins. Stir in cream with fork until moistened. Turn dough into floured surface; knead 10 to 12 times. Roll or press to 1/2-inch thickness. Cut with 1 1/2-inch biscuit cutter, place on baking tin (lightly greased) and bake in a 350° oven for 10 to 12 minutes or until golden brown.
Combine and heat first 4 ingredients. Add crab. Remove from heat and add 1/4 cup sherry. Paprika and parsley may be added before serving. Yields 4 to 6 servings.
Put raw ground meat in bottom of glass baking dish. Sprinkle with salt and pepper. Lay Tater Tots all over top of meat. Mix soups and water together; pour over meat and Tater Tots. Put in a 350° oven for 45 minutes to 1 hour. Serve with salad.
Grease 13 x 9 x 2-inch pan with shortening. Combine chocolate chips and shortening in large microwave-safe bowl. Microwave on High for 1 minute. Stir vigorously. If necessary, microwave on High an additional 30 seconds at a time, stirring vigorously after each heating, just until chips are melted. Pour cereal into melted chip mixture. Stir until thoroughly coated.
Beat all ingredients with electric mixer. Pour into lightly greased 9 x 13-inch pan. Sprinkle cake mix over top. Drizzle 1 1/2 cubes butter over cake mix, followed by nuts. Bake at 350° for 50 to 60 minutes. Cool and top with whipped cream.
In a saucepan, saute onion and red pepper in oil until tender. Stir in flour and cumin until blended. Gradually stir in water. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add the potatoes, bouillon, salt and pepper. Cover and cook for 10 minutes or until potatoes are tender. Add corn and milk. Cook, uncovered, 5 minutes longer or until heated through. Garnish with cilantro. Yield: 6 servings.
Saute sausage until cooked; drain liquid off. Beat eggs with milk, salt and mustard. Trim crust from bread if desired. Place 6 slices bread, butter side up, into 13 x 9-inch pan. Spread 1/2 sausage and cheese over bread. Place remaining 6 slices of bread on top and remainder sausage, then cheese. Pour egg mixture on top and press down with spatula until milk comes to top of casserole. Refrigerate if desired overnight. Remove from refrigerator 45 minutes before you cook. Bake at 350° until done, about 1 hour.
Preheat oven to 400°. Combine Bisquick with cheddar cheese, milk, melted butter and garlic powder. Mix until well combined. Drop by 1/4 cup portions of dough onto an ungreased cookie sheet.
Beat all ingredients together until well mixed. Pour into two 9-inch unbaked pie shells. Bake at 350° for about 30 minutes or until done.
Blend cream cheese and peanut butter well. Add confectioners sugar. Beat until well mixed. Fold in Cool Whip. Pour into crust. Chill well before serving. Suitable for freezing.
Soften yeast in water. Add shortening and sugar, then eggs. Add flour and salt. Cover tightly. Store in refrigerator overnight. Take out of refrigerator 1 hour before making them out in rolls. After making, let rise 2 hours. Bake at 400° until brown.
Cook broccoli in casserole dish in microwave according to directions on package. Drain. Add cream of mushroom soup, mushrooms, Cheez Whiz and onions. Heat. Add rice. Bake 15 minutes.
Mix all of the ingredients together and put into a 9 x 13-inch baking dish.
Cut flour, baking powder and salt into the shortening. Add milk sparingly and stir until the dough leaves the sides of the bowl. Turn dough on floured surface, roll to a thickness of 1/2-inch. Cut dough with biscuit cutter, set on cookie sheet 1-inch apart. Bake for 10 to 12 minutes at 350°.
Heat oven to 375°. Mix cereal, butter and sugar. Pat mixture into ungreased 13 x 9 x 2-inch pan. Bake for 10 minutes. Cool.
Put the pan drippings (or Crisco) in a large frying pan. Put on low heat while you prepare the potato pancakes.
Mix all of the ingredients and put in a 9 x 13-inch casserole pan.
In a large frying pan, lightly brown ground beef with onion; drain. Stir in remaining ingredients; simmer one minute. Spoon over crust. Bake at 400° for 20 to 30 minutes until filling is hot and bubbly.
Brown the ground beef with onion; drain fat. Add tomato sauce, chili powder, salt and beans. Cook for 20 or 30 minutes.
Grease and flour a large tube pan. Cream shortening, salt and lemon extract. Add sugar gradually and the eggs, one at a time. Beat until mixture looks like whipped cream. Alternately add the dry ingredients, which have been sifted together with milk. Bake in moderate oven (350°) for 1 hour.
Braise onion in margarine. Beat eggs slightly and combine all ingredients well. Place in oiled 8 x 8-inch dish. Bake at 350° for approximately 45 minutes or until set. Serve with brown gravy. Yield: 6 to 8 servings.
Add cake mix to bowl. Add oil, eggs, pudding mix and thawed coconut milk. Blend. Mix for 2 minutes with mixer. Line 9 x 13-inch pan with waxed paper. Pour in batter. Bake at 350° for 35 minutes. Cake may be eaten plain or with a frosting of your choice.
Slice and cook the squash in salted water until just tender (do not overcook). Saute green pepper and onion in butter until tender. Add tomatoes and cook 5 minutes. Add sugar, flour, salt and pepper to tomatoes and cook until thickened. Place squash in casserole, add tomato mixture. Top with buttered bread crumbs and grated Cheddar cheese. Bake 30 minutes at 350°.
Melt oleo, applesauce and brown sugar. In a 2-quart casserole, drain and cut in bite-size pieces the pears, peaches and bananas. Pour sauce over all and stir. Let stand in refrigerator overnight. Bake at 350° for 45 minutes. Last 30 minutes, add chopped nuts, stirred in well.
Cut vegetables fine. Mix with pasta. Add 1 bottle McCormick Salad Supreme and 1 (12 ounce) bottle Italian dressing. Mix well.
Combine ingredients until well blended. Bake in two 9 inch pans at 350° for 25 to 30 minutes. Cool completely, then split layers into four layers.
Chop up apples and put in buttered pan. Sprinkle with cinnamon and sugar until well covered, but apples can still be seen. Flour lightly over apples. Take the cake mix (don't add anything to it) and spread over apples. Slice up a stick of butter and cover cake mix almost completely. Cook at 350 degrees for about 45 minutes or until cake mix if light brown.
Bake pie shell at 400° for 10 minutes. Saute onion. Cover bottom of crust with cheese and ham. Add onion. Combine eggs, cream, milk and flour with a pinch of nutmeg, a few grains of cayenne and black pepper. Stop here if preparing ahead. Immediately before cooking, pour cream mixture over the ham and cheese. Bake at 400° for 15 minutes and at 325° for 30 minutes. If doing ahead, let shell and custard mixture stand at room temperature before baking. This may be fully prepared and baked for freezing.
Bring 3 cups water to boiling point. Soak tapioca in other cup of water while water comes to boil, stirring occasionally. Add tapioca to water and bring to boil, stirring constantly. Remove from heat and add sugar, salt and orange juice. Just before serving, add 1 quart frozen peaches and 1 1/2 cups sliced bananas. Makes 1/2 gallon.
Mix spinach with soup; spread 1/2 mixture in flat baking dish. Sprinkle with 1/2 cup both cheeses. Cover with remaining spinach, then sprinkle with remaining cheeses. Bake at 350° for 20 minutes. Makes 6 to 8 servings.
Thaw dough and cut each loaf in half to make 4 pieces. Let rise about 1 to 1 1/2 hours, until double. Mix spices in oil. Brush on dough. Bake at 350° about 10 minutes. Remove, slightly flatten with a fork. Brush with extra oil and spices. Place sliced tomatoes and cheese on each pizza. Return to oven about 10 to 12 minutes.
Dissolve salt and sugar in water. Bring to boil. Add about 1 cup to a quart jar and put steaks in. Enough for about 16 quarts. Cold pack for 1 1/2 hours or can pressure can at 10 pound pressure for 45 minutes.
Cream butter. Gradually add sugar, beating well at medium speed of an electric mixer. Combine flour and baking powder; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix after each addition. Stir in vanilla. Beat egg whites (at room temperature) until stiff peaks form; fold into batter. Pour batter into 4 greased and floured 9-inch round cake pans. Bake at 325° for 18 minutes, or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans. Let cool completely on wire racks. (Layers are very tender and fragile, so handle them carefully.)
Cut tops off the okra and cut into 1/2-inch slices. Mix egg with 2 tablespoons water and toss with okra. Add cornmeal and salt and pepper. Mix well so all pieces are coated. Pan-fry over medium heat. Shake so pieces separate and brown evenly on both sides.
Combine cheese and powdered sugar and put in bottom of shell. Fold in large tub of whipped topping mixed with 1 1/2 cups chopped pecans. Top with 1 carton frozen raspberries thickened with 2 tablespoons cornstarch.
Place pea beans in slow cooker. Add water to 1 inch above beans; cover. Turn heat to High and cook for 3 hours. Stir in remaining ingredients; cover. Cook on Low 10 to 14 hours or until beans are tender.
Mix all ingredients and pour into a greased 8-inch casserole. Cover and bake for 1 hour at 375°.
Preheat oven to 450°. In medium bowl, combine flour, sugar, baking powder, rind (if desired) and salt; cut in shortening until crumbly. In medium bowl, combine milk, egg and vanilla; add to dry ingredients, stirring just until moistened. Spread into 2 greased 8 or 9-inch round layer cake pans. Bake 10 minutes or until golden. Remove from pans; cool completely.
Bring medium saucepan of water (lightly salted) to boil. Add noodles and cook for (8) eight minutes. Drain water off noodles. Add margarine. Stir well. then add can of soup. Stir again. Salt and pepper to taste.
Mix all ingredients well and bake at 350° for 1 hour. A can of corn can be substituted if you do not have 4 different beans. You can also put chopped ham or hot dogs in it.
Wash potatoes and rub with oil. Bake at 400° for 1 hour or until soft when pierced with a fork. Cook ground beef and onion in a large skillet until beef is browned; drain well. Add seasoning mix and water; reduce heat and simmer for 15 to 20 minutes, stirring occasionally. Split tops of potatoes lengthwise and fluff pulp with a fork. Spoon topping over potatoes. Top each with 1 tablespoon sour cream.
Stir ingredients and pour into unbaked pie shell. Dot butter on top. Cook about 50 minutes at 400°.
Combine all the ingredients except the beef; pour over the meat in a covered container. Refrigerate for several hours or overnight. Grill the meat to your own taste for medium to medium-rare or well done, using the remainder of the marinade for a basting sauce.
Beat egg whites until stiff peaks form. Carefully fold in sugar. Place layer cake bottom on an ovenproof plate. Spread jam evenly over bottom. Cover with ice cream. Immediately spread meringue evenly over top. Meringue should cover ice cream completely. Bake at 350° for a couple of minutes until meringue has a light brown color. Serve immediately.
Combine first 7 ingredients in large bowl; make a well in center of mixture. Combine eggs and next 4 ingredients. Add to dry ingredients stirring just until moistened. Fold in blueberries. Spoon into greased muffin pans filling 3/4 full. Bake at 400° 18 to 20 minutes. Remove from pans immediately.
Beat egg whites until soft peaks form. Add egg yolks; beat well. Gradually add sugar; mix well. Add milk and flavoring; mix well. Fold Cool Whip into eggnog. Sprinkle with nutmeg. Add quart eggnog (optional). Cut ice cream in half. Place in punch bowl. Pour eggnog mixture over ice cream and serve. Yields 24 to 30 cups.
Mix all ingredients in mixing bowl except crumbs. Roll this mixture in the graham cracker crumbs. Place in refrigerator and chill. Slice and serve.
Remove skin from breast. Rub breast with cajun seasoning on both sides. Sprinkle with olive oil and place in plastic bag for at least one hour.
Mix jello dry with cottage cheese. Drain juice from fruit and mix all ingredients together. Refrigerate at least one hour before serving. Serves 10.
Mix together cake mix, margarine and 1 egg. Press into a 13 x 9-inch pan. In a separate bowl, combine cream cheese, 3 eggs and sugar. Beat until smooth. Pour over cake mixture and sprinkle with cinnamon. Bake at 350° for 40 to 50 minutes.
Brown hamburger. Add diced onion, tomato sauce and enchilada sauce. Layer hamburger mixture, taco shells and cheese until mixture is used up, ending with cheese on top. Bake at 400° covered for 20 minutes. Serve with chopped tomato, onion, lettuce and cheese on top.
Wash chicken. Place in baking dish. Cover with dressing. Sprinkle with fresh garlic chips. Cover. Bake 45 minutes at 350°. May place in refrigerator overnight before cooking.
Combine dates and boiling water. Mix and let cool. Mix white sugar, brown sugar, egg and melted oleo. Sift together flour, salt, baking soda and baking powder; combine with sugar mixture and mix well. Add dates. Pour into greased 11 x 7-inch pan (9 x 9-inch makes cake thicker). Combine the 1 1/2 cups brown sugar, 1 tablespoon butter and 1 1/2 cups boiling water. Pour over batter. Bake 40 minutes at 375°. Serve with whipped cream.
During hunting season this was a camp favorite. It is easy to make and takes a couple of hours to simmer.
Saute green onions in butter until tender; stir in spinach and next 6 ingredients. Cook over low heat until thoroughly heated (do not boil). Place 16 artichoke bottoms on baking sheets; bake at 350° for 10 minutes or until heated; keep warm. Spoon 2 tablespoons spinach mixture onto a warm dinner plate; top with 2 artichoke bottoms. Arrange a poached egg on each bottom. Spoon 3 tablespoons Hollandaise Sauce over eggs; sprinkle with paprika.
Melt butter or margarine in saucepan over low heat. Add cocoa; stir until blended.	Remove from heat and in bowl, beat eggs and sugar together until thick. Add vanilla and chocolate mixture. Beat well. Stir in flour until blended. Pour into greased 8-inch square pan. Bake at 350° for 30 to 35 minutes.
Preheat oven to 400°. Mix pretzels, margarine and 3 tablespoons sugar. Put in a 9 x 13-inch pan and bake for 8 minutes. Remove from oven and break up into pieces and cool.
Wash beans thoroughly and soak overnight. While beans and ham hocks are boiling, chop onion and garlic (not too fine). Brown in skillet with vegetable oil, then add chili powder and tomato sauce. Let simmer 15 to 20 minutes. When beans are half done, add sauce and salt and pepper. Continue to boil until done. Cook approximately 3 hours. Will feed approximately 20 people.
Cook chitterlings for 1 hour or until tender. Drain off water and remove onion. Prepare iron skillet with margarine. Cut chitterlings in 2-inch pieces and fry until golden brown. Serve with your favorite side dishes, such as macaroni and cheese, rice or greens. Hot sauce is also offered. Store leftovers in refrigerator.
Heat oven to 350°. Grease rectangular pan, 13 x 9 x 2-inch. Mix all ingredients. Spread in pan. Bake until golden brown about 35 to 40 minutes. Cut in 3-inch squares to serve.
Don't pare cucumbers. Slice then add onions and salt. Cover with cracked ice. Mix thoroughly. Let stand 3 hours and drain. Combine remaining ingredients. Pour over cucumbers. Heat to a boil. Seal in hot, sterilized jars. Makes 8 pints.
Mix together. Place in saucepan; cook over medium heat to boiling. Boil 5 minutes. Remove from heat. Put in separate pan to let it cool. Put in quart bags. Freeze.
Select fresh firm cucumbers about 4 1/2 inches long. Wash and cut into sticks. Pour boiling water over and let stand overnight. Next day, drain. Pack solidly into clean jars. Combine remaining ingredients and boil for 5 minutes. Pour this boiling hot liquid over the cucumbers in the jars. Place cap on jar, screw on band tight. Process in boiling water bath 5 minutes. Makes 3 pints.
Mix sugar and cornstarch in top of double boiler. Add water. Combine beaten egg yolks and lemon juice; beat. Pour in double boiler. Cook until thick, then add vinegar and extract. Cool, then pour into pie shell.
Cream butter, oil, sugars, egg and vanilla. In another bowl, combine other ingredients. Add to cream mixture. Mix well. Place walnut size pieces of dough on ungreased cookie sheet. Flatten with a glass dipped in water. Bake in 325° oven for about 12 minutes.
Combine all ingredients, shake and let settle for 4 hours. For best results, use these name brands. Save bubble wands from purchased bottles.
Combine cake mix and butter. Spread into greased 10x13 pan. Combine cream cheese, eggs and sugar. Spread mixture over cake mix, leave 1/2 inch edge.
Peel and cut up 1 orange. Cut apple into 1/2-inch squares. Peel and cut up 1/2 of the lemon. Juice the other orange and 1/2 of lemon. Mix all the ingredients except the ice into a pitcher. Add ice 1/2 hour before serving.
Combine cereal, 1 cup of brown sugar and 1 teaspoon of cinnamon; set aside. Mix together baking mix, remaining 1/2 cup brown sugar, 1 1/4 cups of milk, eggs and oil until just blended. Pour half of batter into 9 x 13 pan sprayed with cooking spray; sprinkle with half of cereal mixture. Repeat layers. Bake at 350° for 35 minutes or until toothpick in center comes out clean. Cool 10 minutes. Whisk together powdered sugar, remaining 1/2 teaspoon cinnamon and remaining 2 tablespoons milk until well blended. Drizzle over coffee cake. Let stand until set. Makes 24 servings.
Cook sugar and syrup on medium heat and boil until little bubbles form. Mix peanut butter, Rice Krispies and nuts with the syrup mixture. Press into buttered 9 x 13-inch pan. Melt all chips in double boiler and spread on top of squares.
Place each chicken breast between two sheets of wax paper; flatten to 1/4-inch thickness. Use meat mallet or rolling pin. Combine eggs and milk. Brush side of chicken with milk. Put a piece of ham and piece of cheese in center of chicken breast. Brush cheese with milk mixture. Turn ends over cheese and ham. Roll up, beginning with long side. Secure with toothpicks. Dredge chicken in flour. Dip in remaining milk mixture. Coat well with bread crumbs. Cover and chill 1 hour.
Mix hot water, sugar, salt and margarine; cool to lukewarm. Pour warm water into large bowl; sprinkle in yeast. Stir until dissolved. Stir in lukewarm mixture, egg and 3 cups flour; beat until smooth. Add rest of flour, mixing well. Place dough in greased bowl; brush top with margarine. Cover tightly with waxed paper or aluminum foil. Refrigerate until doubled in bulk (up to 4 days). To use, pinch down; cut off amount of dough required to form into favorite shapes. Cover; let rise in warm, draft free place until doubled in bulk, about 1 hour. Brush with melted margarine. Bake at 400° for 10 to 15 minutes, or until done.
Mix together flour, sugar, cocoa, salt, baking soda and salt; beat in eggs, oil, milk and hot coffee. Pour the mixture into a greased and floured 13 x 9 x 2-inch rectangular pan. Bake for 40 minutes at 350°.
In a large bowl, combine all ingredients. Use 1/2 can Durkee onions in the mixture. Pour in a 2.8 liter baking dish and bake for 30 to 35 minutes. Sprinkle the remaining 1/2 of Durkee onions on top for the last 10 minutes of baking. Cover while baking.
Into an 8-quart or larger bowl, put ingredients. Put sugar-milk mixture over medium heat, stirring constantly, bring to a boil. Cook over high heat to 230°. Remove from heat and pour over ingredients in the mixing bowl, stirring until the chocolate is dissolved. Spoon onto prepared cookie sheet and spread smooth. Cut when firm. Store tightly covered in refrigerator. Makes 6 to 7 pounds fudge.
Butter Bundt pan. Spread marmalade over bottom; sprinkle with nuts. Mix brown sugar and cinnamon. Dip each biscuit in butter, then in sugar mixture and stand on side in Bundt pan. Sprinkle any remaining sugar over ring and drizzle with any remaining butter. Bake at 350° for 40 to 50 minutes. Serve warm.
Cream together butter, sugar and vanilla until light and fluffy. Beat in eggs; sift together flour, soda and salt. Gradually add to creamed mixture. Mix until well blended. Fold in chocolate chips. Bake at 375° for 10 minutes. Makes 5 dozen.
Mix all ingredients except 1/4 cup of the barbecue sauce. Shape meat mixture into 2 oval loaves, side by side in 13 x 9 baking dish. Top with remaining 1/4 cup barbecue sauce. Bake at 375° for 45 to 60 minutes or until center is no longer pink. Makes 6 to 8 servings.
Saute onion, garlic, celery and bell pepper in oil for 5 minutes. Add remaining ingredients. Bring to a boil, then simmer slowly until rice is cooked, stirring often, about 45 minutes.
Fry and crumble bacon; slice or shred cabbage and dice onion and apple. Put all in pot and add one cup water. Bring to boil and reduce heat to low. Simmer until done, about 45 minutes or until tender. Remove bay leaves. Freeze if you like. Serve with Polish sausage. Heat sausage with cabbage or alone.
Preheat oven to 375°. Add onion and pepper and garlic powder to melted butter in skillet and heat briefly. Add tomatoes and seasonings; bring to a boil. Simmer 10 minutes over low heat. Add rice and crab to tomato mixture; combine well and pour into shallow baking dish. Sprinkle with cheese. Bake 30 minutes.
Place chicken in bottom of pan. Mix soups, broth and Veg-All together and pour over chicken.
Mix all ingredients together. Spread on a slice of rye bread. Roll bread. Slice into pinwheels. Use toothpicks to hold together. Broil until slightly brown. Delicious.