HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt butterscotch morsels in double boiler. Remove from heat. Add chow mein noodles. Stir until noodles are covered. Dip out by tablespoonful and place on wax paper. Cool.
Preheat oven to 375°. Mix the sugar, flour and salt. Mix in the corn syrup, then add the eggs, milk and vanilla. Stir until smooth, then stir in the pecans. Bake for 1 hour. Periodically check the nuts after 40 minutes so they don't burn.
Bake chocolate cake according to instructions on box. Prepare chocolate pudding. Crush the Skor bars. Layer in a medium bowl in the following order: cake, pudding, Cool Whip and Skor bars. Repeat. Serves 8 to 10.
Crumble bread well; mix with meat in a fairly large bowl. Add onion, egg and salt; mix thoroughly. Shape mixture into small patties, approximately 1/2-inch thick by 2 inches diameter. Brown well on both sides, in either oil or margarine, in a large skillet. Brown 2 or 3 batches. Drain well on paper towels; set aside.
Preheat oven to 325°. Add butter and cheese. Mix well. Add flour slowly. Mix well, then carefully add Rice Krispies so as not to crush them. Bake until they are a golden brown. Makes 150.
Place sugar and milk in heavy 3 quart sauce pan. Heat over medium heat for 3 minutes; remove form heat. Stir in peanut butter until smooth; add marshmallow cream and continue to stir until well blended. Pour into a 9 x 13 inch pan. Let cool until firm.
Mix all ingredients; let stand for 15 minutes. Pour into a 9-inch pie shell. Dot with butter. Add top pie crust. Bake at 425° for 50 minutes.
Sift flour, salt and baking powder into a bowl. Cut in the butter until very fine. Add milk and egg to make a stiff dough and knead thoroughly, about 5 minutes. On a lightly floured surface, roll out dough until very thin and cut into squares or rounds (whatever shape and size you like) and place on a lightly buttered cookie sheet. Prick with a fork and bake at 400° for 6 to 8 minutes or until lightly brown. You will need to keep an eye on them until you determine the time in your particular oven.
In the peak of the tomato season, chill 1 very large or 2 medium tomatoes that have been vine-ripened and have a good acidy-bite to their taste. Take 2 slices of bread, slice the tomato 1/4-inch thick. Salt and pepper that layer. Add another layer of sliced tomato and again salt and pepper. Place the other piece of bread on top of this, roll up your sleeves, and commence to eat over the kitchen sink while the juice runs down your elbows.
Mix ingredients in blender. Hollow out center of bread. Tear bread from center into bite-sized pieces and place around outside of loaf.
Mix butter, oil, confectioners sugar and sugar until light and fluffy. Add eggs, flour, vanilla, soda, salt and cream of tartar. Roll in balls and press in pan with sugar covered glass. Bake at 350°.
Cream together the first 3 ingredients; add eggs and beat well. Sift flour, soda, baking powder and salt together. Add alternately with buttermilk. Fold in apples. Pour into oblong pan. Sprinkle 1/2 cup sugar, nuts and cinnamon over top. Bake at 350° for 45 minutes.
Mix sugar and butter well. Add eggs, mixing well after each. Add flour; stir in chocolate chips. Bake at 350° for 25 to 30 minutes in a greased and floured oblong pan. Cut when cool.
When I prepare this recipe, I usually use an entire bag of boneless skinless chicken from Sam's, so therefore, I really don't measure anything.
Stir well. Pour into unbaked pastry shell. Bake for 45 minutes in 325° oven until done.
Combine potatoes, onion, celery and salt in saucepan. Add just enough water to cover. Cook 10-15 minutes or until potatoes are tender. Do not drain. Mash vegetables slightly. Stir in milk, butter, parsley and pepper. Heat, but do not allow to boil. Just before serving, add cheese; stir to melt.
Preheat oven to 350°. Blend cream cheese and 2 tablespoons of margarine until smooth. Add rest of ingredients and mix well. Separate crescent dough. Press dough to form 4 x 6-inch rectangles. Spoon 1/3 to 1/2 cup meat mixture into center of rectangle. Pull 4 corners of dough to top center of chicken mixture. Twist slightly and pinch edges to seal. Brush with or dip in reserved melted margarine. Dip in crushed croutons. Bake on ungreased cookie sheet 25 minutes or until golden brown. Makes 4 servings.
Mash avocados and mix well with lemon juice, salt and pepper. Mix sour cream, mayonnaise and taco seasoning mix together.
Mix first 3 ingredients and press into greased 9 x 13-inch pan. Mix pumpkin, eggs and milk; pour over first layer. Mix 1 cup cake mix, 1/4 cup margarine, cinnamon and sugar with fork and sprinkle over top of cake. Bake at 350° for 45 to 50 minutes. When cool, top with Cool Whip.
In a saucepan, heat butter and saute onion until golden. Add rice; saute over medium heat, stirring constantly, about 2 minutes. Do not let rice brown. Add 1/2 cup chicken broth. When liquid is absorbed, which is almost immediately, add an additional cup of broth. Lower heat; simmer slowly until the broth is almost absorbed again, about 5 minutes. Add remaining chicken broth; simmer until rice has absorbed all the liquid. Stir the grated cheese into the rice; set aside until cooled slightly. Taste for salt and add, if needed. Stir in eggs, then refrigerate rice mixture until cold or until ready to use.
Beat egg. Add flour and slowly add milk. Beat with a wire whisk to prevent lumps. Coat the onions and drop a ring at a time in hot grease. Brown on one side, then turn over. Remove to paper towel to drain. Dropping batter directly into grease gives you "crunchies."
Boil molasses, sugar, vinegar and butter slowly until mixture hardens when tested in cold water. Stir gently as syrup thickens. Add vanilla. Pour on a buttered plate and cool. Cut in 1-inch squares. When cool, melt chocolate over warm water and dip the pieces in it. Cool on waxed paper.
In a large saucepan, boil the Ramen noodles (without the sauce packs). Drain in strainer while rinsing thoroughly with cool water (until noodles aren't sticky). Set aside.
Beat the butter and sugar to a cream; add the well beaten yolks of the eggs, then the milk, chopped nuts and extract. Sift together the flour, baking powder and salt and add to the other ingredients. Bake in a loaf cake pan at 350° for 40 to 45 minutes.
Sift all dry ingredients and set aside. Mix oil, sugar and eggs. Add dry ingredients, beating after each addition. Mix well and add carrots and nuts. Bake at 325° for 30 to 35 minutes.
Combine pineapple, sugar, cornstarch, butter and lemon rind in a small saucepan. Cook over medium heat until mixture is bubbly and thick. Cool to room temperature. Put pie crust on bottom and top. Bake in a 350° oven until crust is golden brown.
Brown sausage in frying pan and drain grease. Fluff eggs with whip. Mix browned sausage, cheese, milk, salt and pepper. In a 9 x 13-inch pan, sprayed with Pam, layer bottom with 5 of the biscuits, mashing biscuits out. Pour mixture over biscuits. Mash other 5 biscuits and place on top. Cook at 400° for 10 to 15 minutes. Omelet is done when biscuits are brown.
Mix as needed at time of party. Use 2 cans of water for each can of grape juice (not 3). Use 3 cans of water for each can of frozen lemonade. Chill all ingredients in advance. To make an ice ring, to float, use lemonade, and decorate with lime slices.
Fry hamburger and onion. Drain fat. Break up lettuce and cube tomatoes. Add cheese, crumbled Doritos and Tabasco sauce to taste. Add hamburger and toss. Add dressing and toss.
Cook that mixture until it is clear. Let it cool, then add 1 1/2 cups mayonnaise and 1/4 cup mustard to it. Take that mixture and pour over macaroni mixture and mix well.
Mix first 3 ingredients together; press into a buttered 13 x 9 x 2-inch pan. Bake at 350° for 15 minutes; cool.
Spread rolls into 15 x 10 x 1-inch baking pan. Bake for 12 to 15 minutes at 350°. Combine next 4 ingredients and spread on cooled crust. Top with finely chopped vegetables.
Heat 2 tablespoons of the oil and saute onion in a frying pan. Remove with a slotted spoon to a mixing bowl and let cool. Add meat, crumbs, seasoning, beaten egg, 2 teaspoons dill, parsley and Worcestershire. Mix well and form into meatballs. Add remaining oil to frying pan and saute meatballs about 8 minutes, shaking pan to keep from sticking. Remove to a platter and keep warm. Mix egg yolks, lemon juice and a small amount of sour cream in a small bowl. Add to the pan juices, blending well. Then add remaining sour cream and dill. Serve meatballs over noodles, ladling the sauce over all. Serves 4.
Thaw dough. Pat into a 10-inch circle, cover and let rise about 1 hour, until doubled. Spread pizza sauce over dough. Sprinkle with oregano, pepperoni and cheese. Draw dough up around filling. With a large knife slice bundle 5 or 6 times across, then 5 or 6 times the other direction. With knife, gently mix by lifting dough and pizza mixture from bottom and piling it on top. Pieces should be 2-inch squares. Mound on greased sheet, reshaping in a circle. Make sure most of the filling touches the dough. Bake in a 350° oven for 30 minutes.
Peel and core apples; do not cut in half. Combine and heat sugar, water, vinegar, red coloring, red hots and cinnamon until red hots are dissolved. Add peeled and cored whole apples to this syrup. Cook in pan on top of stove until tender (not mushy). Turn while cooking so red hot candy syrup can soak into all of apples. When done, place in large flat pan. Pour leftover syrup over cooked apples. Chill overnight.
Preheat oven to 375°. Grease and flour a 9 x 13-inch pan lined with wax paper.
Dice garlic leaves and mushroom stems. In large frying pan, put 3/4 can tomato sauce and 3/4 can water. Saute diced garlic and mushroom stems, adding a little pepper.
Melt butter. Saute onion, celery and mushrooms. Pour over bread cubes in a very large bowl. Add all seasonings and toss together well. Pour in enough broth to moisten. Add beaten eggs and mix together well. Pack lightly into crock-pot. Cover and set on high for 45 minutes. Reduce to low and cook for 4 to 8 hours.
Mix corn muffin mix with egg and milk. Use bacon grease to grease muffin pans. Blend in peppers, cheese, bacon and onions. Fill muffin cups about half full. Bake 15-20 minutes or until golden brown. Makes about 12 muffins.
Combine the first 7 ingredients. Dissolve yeast in warm water and sugar, then add to mixture once it is lukewarm. Add 12 to 14 cups white flour or enough to make soft dough. You can mix this in evening and cover. Put in cool place overnight. Cut in morning. Use plenty of flour to work with. Let rise; fry. Yields 6 to 7 dozen.
Salt and pepper chicken and lay in a 9 x 13-inch dish. Mix 2 teaspoons A.1. steak sauce, 1 teaspoon Worcestershire sauce and a dash of seasoning salt in 2 cans of cream of chicken soup. Pour over chicken. Cover in foil. Bake about 2 hours at 300°. Uncover and let brown.
Cook macaroni;	add a little butter in the pot. Brown beef and onion; sprinkle with salt, pepper and garlic salt. Add 1 1/3 cups cheese. Heat and add tomato sauce and macaroni. Pour into a greased 9 x 13-inch pan; sprinkle with the rest of the cheese.
Bake pie crust 3 minutes at 400°. Prick with fork and bake 5 more minutes. Saute onion in butter. Combine all ingredients and pour into crust. If not enough to fill, beat one more egg with 1/2 cup cream. Bake 1 hour or until set. Let set before cutting.
Sift together dry ingredients. Mix in remaining ingredients. Stir well. Pour into muffin pan. Sprinkle 1/4 teaspoon brown sugar on top. Bake at 400° for 20 to 22 minutes. Makes 10. Freezes well.
Microwave margarine in deep 3-quart glass casserole on High for 1 minute or until melted. Stir in Worcestershire sauce, Tabasco sauce and garlic powder. Add cereals, peanuts and crackers; stir to coat. Microwave, uncovered, on High for 6 to 7 minutes or until cereal is crisp. Spread on paper towels to cool. Store in airtight container.
Combine 1 cup boiling water with one package of Jell-O. Mix in one frozen package of strawberries and 2 bananas, cut in slices. Set in refrigerator to set. Spread with sour cream and sprinkle nuts on top of this. Fix second Jell-O the same way and place on top with strawberries and bananas.
Cut meat into thin strips 1/4 inch thick and 2 inches long. Sprinkle with black pepper and paprika. Heat the oil in a large skillet and brown the meat 3 minutes. Transfer meat to another skillet.
Boil potatoes as for potato salad. Add potatoes and onions according to how much you want to make. Mix cheese and olives and pour melted oleo over the top (for a medium casserole melt 1/2 stick). Bake at 350° until cheese melts and is bubbly.
Roll chicken breast in butter. Put lemon pepper spice on chicken breast. Bake at 350° for 15 to 20 minutes. Do not overcook.
Boil sugar, syrup and cream to soft ball stage. Add vanilla after soft ball stage. Pour boiled mixture over the cereal and peanuts and mix well. Put in buttered cookie sheet and press firmly. Cut into bars.
Cream butter and sugar together. Add flours. Mixture will be crumbly. Press into a greased 12 x 8-inch pan. Bake at 350° until brown (20 to 30 minutes). Cool for 10 minutes. Cut into fingers. Dredge with sugar. Store in airtight container.
Mix ingredients together. Bake at 325° for 10 minutes. Makes 7 dozen.
Mix together. Pour in unbaked pie shell. Bake until set in a moderate oven.
Beat eggs lightly. Mix cocoa with sugar. Add to eggs. Add condensed milk, vanilla and melted butter. Bake in two unbaked pie shells, placed on a cookie sheet for 30 minutes at 325° to 350°. Do not overbake!
Soak beans overnight in 6 cups of water. Drain and rinse well. Put beans and bone(s) in 3 quarts of water. Simmer for 1 hour.
Separate rolls. Pull dough into 8 triangles. Place 5 triangles in a 9-inch pie pan, pressing together to form crust.
Make the night before. Hollow out loaf of round rye bread in small pieces. Put dip in hole of bread and use small pieces of bread for dipping.
In large 6-quart pot, cook bacon till cooked through. Add onion, green pepper, celery and garlic and cook 7-10 minutes or until vegetables are soft. Stir in black-eyed peas, thyme, black pepper, cayenne and chicken stock. Reduce heat to medium-low. Cook, covered, until peas are tender enough to fall apart and liquid is soupy, about 1 1/2 hours. Stir often to prevent sticking.
Mix all ingredients except dressing and Fritos before you are ready to eat. When you are ready to serve the salad, mix in Fritos and dressing.
Heat oven to 375°. In medium bowl, combine peaches, pears and lemon peel; mix well. Divide fruit mixture evenly among six (6-ounce) custard cups. In small bowl, combine crushed cookies and margarine. Mix well. Sprinkle evenly over fruit. Bake at 375° for 12 to 15 minutes or until hot and bubbly. Makes 6 (1/2-cup) servings.
Spread syrup on half pieces of buns. Sprinkle with pecans. Heat in oven at 350° until hot.
Mix pineapple with pudding mix. Add pecans and marshmallows. Mix in Cool Whip, reserving some for topping. Mix all ingredients and top with remaining Cool Whip. Chill.
Cook noodles in boiling salted water according to package directions. Rinse and drain. In skillet, brown the meat in butter. Add salt, pepper and garlic salt, then the tomato sauce. Simmer for 5 minutes. Combine the cottage cheese, sour cream and chopped onions with the noodles. Pour into a 2-quart casserole. Top with the meat mixture. Sprinkle the shredded cheese on top. Bake at 350° for 25 to 30 minutes. This dish can be frozen. It is best made the day before. This is really good.
Melt butter into eggs; add cheese. Add salt, muffin mix, broccoli and onion. Pour into a greased pan (cast-iron 10-inch skillet works best) and bake at 400° for approximately 45 minutes.
Mix together well. Grease and flour pan, 2 x 9 x 13-inch. Bake at 350° for 30 minutes. Cut in bars.
Preheat oven to 375°. Combine beans, soup and cheese in a casserole dish. Stir well. Sprinkle French fried onions over beans. Bake for 25 minutes or until beans are bubbly in the center.
Mix in order given, then drop by spoonfuls into hot grease and fry slowly. Dust with powdered sugar.
Saute onions and celery in margarine until tender. Mix remaining ingredients with onions. Bake in 450° oven until brown.
In casserole, alternate layers, beginning with crumbs and then sauce until all is completed. Bake at 325° for 20 to 25 minutes.
Crush garlic in 1 teaspoon salt. Saute mushrooms in olive oil. Combine with remaining ingredients in stainless or glass bowl. Cover and chill at least 3 hours or overnight. Serve with garlic croutons, if desired.
Cream margarine with extract. Add sugar gradually, creaming well. Add beaten eggs in thirds, beating well after each addition. Thoroughly blend in chopped pecans, along with salt and syrup. Turn into unbaked pie shell. Bake at 450° for 10 minutes; reduce heat to 350°. Arrange pecan halves on top. Continue baking for 30 to 35 minutes.
Peel and cook squash in water, until done. Mash; add salt and pepper to taste. Add margarine to hot squash. Add all other ingredients. Bake at 350° for 25 minutes.
Place rice in a baking dish. Saute onion in butter until soft. Add remaining ingredients. Bring to a boil. Pour over rice; stir. Cover with tight fitting lid or foil and bake at 375° for 25 to 30 minutes.
Dissolve liquids and sugar. Place in percolator. Put filter in percolator basket and place spices in basket. Perk!!
Brown ground beef and drain. Add 1/2 can pizza sauce, spices and toppings. Simmer 5 minutes until toppings such as onions are tender. Spoon 2 to 3 tablespoons of mixture into center of tortilla shell. Sprinkle cheese onto meat. Fold as a burrito, or just roll. Arrange in microwavable dish. Sprinkle with remaining cheese and drizzle with remaining sauce. Microwave on High 4 to 5 minutes, rotating dish 1/2 way through time.
Dissolve gelatin in boiling water. Add ice cream by spoonfuls. Stir until melted and smooth. Blend in whipped topping and peaches. Place mixture in a glass dish; chill in refrigerator overnight.
Line pan with foil. Put in chicken breasts; pour sauce over chicken. Cover with foil. Bake in a 375° oven for about 40 minutes.
Mix altogether. Put in a 9 x 13-inch pan. Bake at 375° for 1 hour.
Preheat oven to 350°. Brown beef in oil. Add chopped onion and cook until wilted. Add tomatoes and liquid from corn. Stir in corn meal. Simmer about 10 minutes, stirring frequently. Add salt, chili powder, drained corn and ripe olives. Turn into a 9-inch square baking pan. Bake for 20 to 25 minutes. Sprinkle with cheese and bake 15 minutes longer. Serves 6 to 8.
Heat oven to 350°. Combine flour, sugar, baking powder and salt. Cut in butter and shortening until crumbly. Reserve 1 cup crumb mixture.
Make brine from all ingredients (except meat) and leave overnight at room temperature. Stir once or twice. Pour over meat. Bake in 300° oven, 2 hours. Serve with Kloese (dumplings) or cooked noodles.
Bake brownies according to package directions; let cool. Prick holes in the top of brownies with a fork and pour coffee or coffee liqueur over brownies; set aside. Prepare chocolate mousse according to package directions. Break up the toffee bars in food processor or tap lightly with a hammer. Break up half the brownies into small pieces and place in the bottom of a large glass bowl or trifle dish. Cover with half the mousse, then half the candy and half the Cool Whip. Repeat layers with the remaining ingredients; chill and serve.
Dissolve yeast in water for 3 minutes. Add cake mix, 1 cup flour, eggs, oil and salt. Beat until bubbly. Add balance of flour to make soft dough. Knead lightly. Let rise until double. Roll out about 1/4-inch thick (it's easier if dough is divided in half). Spread with margarine, sugar and cinnamon. Raisins may be added, too. Roll as jelly roll and cut. Raise until double. Bake at 350° for 20 to 25 minutes. Ice while warm. Makes about 24 that stay soft and are wonderful served warm.
Cook pecans in bottom of pie crust. Slice a layer of bananas over cooled crust. Add cooked and cooled filling; garnish with whip cream.
Mix together pretzels, 3 tablespoons sugar and softened margarine and press into bottom of 9 x 11 x 2-inch pan. Bake at 350° for 10 minutes. Set aside to cool.
Use wok or heavy skillet and medium heat. Making sure it is hot, add 3 tablespoons margarine and the olive oil. When butter is melted, add onion, garlic, lemon juice and salt. Cook until onion is limp. Should take about 30 seconds. Turn heat on high. Add shrimp; stir-fry until shrimp turn pink, approximately 2 to 3 minutes. Add lemon peel, parsley and hot pepper seasoning to taste. Garnish with lemon wedge; squeeze on each serving. Serve with buttered rice.
Stir together in a large saucepan the sugar, brown sugar, corn syrup, milk and butter. Bring to boil on high heat, then turn heat to medium. Add 2 squares chocolate. When candy is ready (hardens in cold water), remove from heat. Add vanilla and nuts. Pour into flat, shallow pan. Let cool. Cut into squares.
Butter a 9-inch casserole dish. Cut eggs in half, remove yolks. Mix yolks with melted butter, Worcestershire sauce, mustard, ham and scallions. Blend until smooth, stuff the mixture into egg halves. Arrange egg halves in the buttered dish. Melt remaining butter in saucepan, stirring flour to form a paste, and cook 1 to 2 minutes. Blend in milk and season with salt and pepper. Heat until thickened, pour sauce over eggs and sprinkle with grated cheese. Bake at 350° in oven 20 to 25 minutes. Serve over toasted English muffins.
Combine strawberries, sugar and water into medium cooker. Bring to boil, stirring constantly. Mix flour, shortening and milk into bowl. When strawberries are cooked, drop flour mixture by the spoonfuls into strawberries. Cook on low heat until dumplings are done. Serve with Cool Whip on top in a bowl. Any fruit, frozen, can be cooked and served the same way.
Bring to a boil sugar, water, baby food, jello and pineapple. Remove from heat and add cream cheese. Let cool. Whip well chilled evaporated milk until stiff. Fold cooled mixture into milk. Sprinkle with nuts and chill.
Cream shortening. Add eggs one at a time, then dry ingredients with milk, then vanilla. Put in a 9 x 13-inch pan or two layer cake pans. Bake in a 375° oven for 35 to 40 minutes. Makes a nice cake for birthday or any other occasion.
In bowl, combine sugars, flour, egg substitute, margarine and cocoa until well blended. Stir in vanilla and pecans. Spread in well-greased 13 x 9 x 2-inch baking pan. Bake at 350° for 25 minutes or until done. Cool in pan on wire rack. Wrap and store at room temperature for up to 4 days. Dust with confectioners sugar before serving. Makes 36; 85 calories; 30 mg. sodium; 3 grams fat per brownie.
Peel and dice 2 cups apples. Add 1 cup sugar and 1 teaspoon cinnamon. Let stand 1 hour. Add 1 egg, 1 1/2 cup flour, 1/2 cup cooking oil, 1 teaspoon soda, 1/4 teaspoons salt and 1 cup pecans chopped. Put in greased loaf pan and bake in 350° oven for 30 to 40 minutes.
Mix together and sugar to taste. Freeze. Thaw mix with hand mixer. Add 1 large ginger ale.
Arrange apples in unbaked pie shell. Sprinkle with 1/2 cup of sugar. Mix together second half of sugar, spices, flour and milk. Pour over apples. Cook at 275° until brown.
Combine dry ingredients. Cut in Crisco until coarse. Stir in vanilla, milk and egg. Add nuts and dates. mixture will be rather stiff. Place in a greased 2 x 8 x 8-inch pan. Bake at 375° for 25 minutes.
Mix sugar, Karo syrup and water in heavy saucepan and bring to a boil. Add peanuts and cook until honey colored and peanuts pop. Add baking soda and mix well. Pour onto buttered pan and let cool.
Combine the syrup, sugar, butter and salt together and cook over medium heat until the sugar dissolves. Add the peanuts. Stir constantly until peanuts become light brown. Remove from heat and quickly stir in the soda. Spread thinly on greased shallow pan.
Mix all thoroughly by hand; pour into a 9 x 13 x 2-inch pan. Bake for 25 to 30 minutes. Cool and frost.
Use ground beef to make 1 recipe of your favorite meat loaf. Place meat loaf mixture in bottom of casserole dish. Layer drained green beans, mushroom soup and Tater Tots; sprinkle cheese on top. Bake at 350° for 30 to 40 minutes.