HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt the caramels and 1/3 cup milk; set aside. Combine the cake mix, butter, 1/3 cup milk and nuts. Pat 1/3 of batter into 9 x 12-inch pan. Bake 6 minutes at 350°. Spread the chips over the baked base. Pour caramel mixture over chips. Pat remaining batter over caramel layer. Bake 15 to 18 minutes. Cool slightly and put in refrigerator to set caramels. When set, remove.
In saucepan, brown beef and cook onion until tender; stir to separate meat. Pour off fat. Stir in 3/4 cup cheese and remaining ingredients. Pour into 1 1/2-quart casserole. Bake at 350° for 30 minutes or until heated thoroughly. Stir and top with remaining cheese.
Chop pepper; mix ingredients in order given. Pour into buttered pudding dish and bake slowly until firm. Fresh corn, cut from the cob, may be used in the same manner.
Saute ground beef until browned, stirring to crumble. Drain off grease. Stir in barbecue sauce, onion and brown sugar. Heat. Place each biscuit in a greased muffin cup, pressing to cover bottoms and sides. Spoon meat mixture into cups and sprinkle with cheese. Bake at 400 degrees for 10 to 12 minutes or until brown. Yields 12 servings.
Put rice in the bottom of roaster. Place chicken on top of rice. Mix soups and water together and pour over chicken. Bake at 350° for 1 hour.
Wash potatoes and cook in boiling salted water to cover 30 minutes or until tender. Drain and cook completely. Peel and cube potatoes. Combine potatoes, eggs and celery in a large bowl; toss gently. Combine mayonnaise, sour cream, salad dressing, lemon juice, salt and pepper in a small bowl; stir well. Pour over potato mixture, tossing gently. Cover and chill thoroughly. Just before serving, add relish and pimento; toss gently. Serve on lettuce leaves if desired.
Roll out 1 can of rolls onto lightly floured wax paper. Leave the other can in refrigerator. Place dough onto cookie sheet. Combine all other ingredients, except egg white. Put white in a small cup and whip slightly with fork until just a little runny. Spoon filling on top of first can of rolls. Next roll out other can. Place on top of filling mixture. Be sure to cover entire filling with dough that is very nicely rolled out. Spoon whites on top of remaining dough. Bake at 350° for 15 minutes. Tastes wonderful warm.
Cream together margarine, sugar, eggs and vanilla. Sift together flour, baking powder, soda and salt; add to creamed mixture with sour milk.
Grind or finely chop up the meat. Saute onions and celery in oil. Add the meat and cook until all is browned. Mix in canned tomatoes and rice. Simmer over low heat for 5 minutes or until rice is done. Season with Worcestershire sauce, garlic, salt and pepper.
Put the first 3 ingredients together and boil 1 minute. Cool thoroughly. Add remaining ingredients. Mix together and leave overnight. Just before serving, you can add bananas and if you need more juice, add some of the pineapple juice.
Mix milk and sugar in saucepan. Heat slowly. Mix cornstarch with water. Add slowly to first mixture. Add beaten eggs. Stir constantly until thick. Remove from heat. Add butter, vanilla and coconut. Set aside to cool to room temperature or refrigerate overnight. Fold in 3 heaping tablespoons Cool Whip. Save rest of Cool Whip for topping.
Put coconut and pecans in greased and floured 13 x 9-inch pan. Mix cake mix as directed and pour over 1st mixture. Mix cream cheese, butter, sugar and vanilla and drop by tablespoon onto top of cake. Bake at 350° for 1 hour.
Sift together flour and salt. Pour salad oil and cold water or milk into measuring cup (but do not stir). Add, all at once, to the flour mixture. Stir slightly with a fork. Form in ball; flatten slightly. Roll between two 12-inch squares of waxed paper. (First, dampen table slightly so waxed paper won't slip.) When dough is rolled to the edges of paper, it will be the right thickness for the crust. Peel off top sheet of paper and fit dough, paper side up, into pie plate. Remove paper. Finish pie shell, following directions for single or double crust pies. Makes enough for one 8 or 9-inch double crust pie.
Cream butter and sugar in large bowl. Add eggs and vanilla; blend well. combine flour, cocoa, baking soda and salt. Blend into creamed mixture. Stir in nuts if desired. Drop by teaspoonfuls onto ungreased cookie sheets. Bake at 350 degrees for 8 to 9 minutes. Don't overbake, cookies will be soft, they will puff during baking, flatten during cooling.
Mix and then form into small log the size of your index finger. Pinch off a tablespoon or less and put on cookie sheet. Flatten a little, then bake at 300° for 40 to 50 minutes until the sides are light brown. Sprinkle with powdered sugar when out of the oven and cooling.
Combine first 4 ingredients in saucepan and heat. Pour over fish in baking dish. Sprinkle with cheese. Bake at 375° for 20 to 25 minutes.
Cream together first 3 ingredients. Sift flour, cocoa, salt and coffee together. Gradually add dry ingredients to creamed ingredients; blend in nuts if desired. Shape into balls, walnut size. Bake 20 minutes at 325°. Dust with powdered sugar while warm.
Blend in blender. Pour into uncooked pie shell. Sprinkle with cinnamon and nutmeg. Bake at 425° for 15 minutes, then reduce heat to 350° and bake 45 minutes.
Mix all ingredients well. Pour into unbaked pie shell and bake in 350° oven for 30 minutes or until firm.
Sprinkle the first 6 ingredients in a casserole dish. Mix the Bisquick, milk, eggs, salt and pepper and pour the batter over the ingredients in the casserole dish. Bake at 375° or 400° for about 30 minutes or until done.
Mix eggs, potato and yogurt very gently. Allow to stand for 1 to 2 minutes. Coat nonstick skillet with vegetable cooking spray. Pour in egg mix and top with veggies. Cook over low heat until nearly set and lightly browned on the bottom. Turn and cook another minute or two.
Sprinkle over cake and swirl with a fork. Bake at 325° for 40 to 45 minutes.
Cream together the butter and Crisco. Sift together the sugar, flour, baking powder and salt. Add flour mixture to butter mixture along with 1 cup of milk. Beat in eggs one at a time. Add vanilla flavoring. Bake in tube pan for 1 1/2 hours at 300°.
Arrange chicken in a lightly greased 12 x 8 x 2-inch baking dish. Top with cheese slices. Combine soup and wine or milk. Spoon over chicken; sprinkle with stuffing mix. Drizzle with margarine. Bake at 350° for 45 to 50 minutes.
Preheat oven to 350°. Wash hens inside and out. Pat dry. Cook rice according to box directions. Stuff hens with cooked rice. Tie legs together. Rub Vegit liberally onto hens. Place hens in a foil lined pan (easier clean up) and bake for approximately 1 hour and 15 minutes or until hen juices run clear. Baste occasionally.
Prepare icing before cake has finished baking. Melt oleo; add cocoa and milk. Bring to a boil. Remove from heat and add remaining ingredients. Beat well. Spread on cake while still warm.
Mix graham cracker crumbs, powdered sugar and melted butter; press into buttered 9 x 13-inch pan. Beat eggs and sugar. Add the cream cheese which has been softened and blend well. Pour this over the crumb mixture and bake for 20 minutes at 350°. After taking this from the oven, prepare pudding and pour over cheese topping; allow to cool. Chill overnight. Top with Cool Whip the next morning.
Thaw hash browns. Combine cream of chicken soup and margarine. Heat. Add cheese, sour cream and onion. Mix salt and pepper with potatoes. Pour sauce over potatoes and mix well.
Mix together marshmallows, pineapple, coconut and oranges. Blend in sour cream.
For each serving, top 1 waffle with 1 scoop of ice cream. Arrange banana slices around ice cream. Spoon preserves over ice cream. Garnish with whipped topping. Quick and fun for kids.
Combine flour, sugar and beer just until blended. Spoon into well-greased 9 x 5-inch loaf pan. Pour margarine over top. Bake at 350° until evenly browned, about 40 minutes.
Preheat oven to 350°. Mix all ingredients together and spread in 2-quart oven-safe casserole. Bake 45 minutes or until hot and bubbly. Serves 8 or more.
Mix all ingredients except buttermilk and beat at high speed for 2 minutes. Add milk and beat at medium speed for 2 minutes. Bake at 325° for 70 minutes in greased and floured tube pan.
Mix together all ingredients. Put into 2-inch foil baking cups; one wafer on the bottom, then 1 tablespoon of the cream cheese mixture. Bake at 350° for 10 to 12 minutes. Top with the pie filling of your choice.
Mix sugar and cocoa. Dissolve baking soda in water and add to first mixture. Add flour and Miracle Whip. Mix with electric mixer until smooth. Add vanilla. Bake in 9 x 13 pan at 350° for 50 minutes. May use two round pans for layer cake.
Heat all ingredients together until blended. Baste on turkey, chicken or beef. Yummy!
Combine all, put in buttered 1 1/2-quart mold. Set mold in water, cook for 30 to 40 minutes in 350° oven. Serve with mushroom sauce.
Season chicken. Cover with water and cook with onion and celery for about 1 hour. Let cool. Cut up chicken and add mushrooms and olives with juices. Let stand while spaghetti is cooking in the chicken broth. Add chicken and tomato sauce. Bake at 350° for 30 minutes. Cheddar cheese may be added to casserole also if desired.
Brown ground beef and onion together. Mix remaining ingredients in casserole dish; add browned beef and onion. Bake at 350° for 30 minutes. Great for cookouts.
Brown cubed steak in oleo. Stir in onion soup mix and undrained mushrooms. Add sufficient water to barely cover. Simmer about 45 minutes or until meat is done. Just before serving, stir in sour cream. Serve over rice or noodles.
Cream shortening, vanilla and sugars. Add eggs and beat thoroughly. Stir in peanut butter and then sifted dry ingredients. Form into tiny balls. Place on greased cookie sheet. Press with back of fork dipped in water. Bake at 375° for 10 minutes. Yields 4 to 5 dozen.
Sift dry ingredients together. Blend eggs, milk and salad oil together. Add dry ingredients, all at once, and mix, just until moistened. Stir in apple sticks.
Cut bread into tiny cubes. Place butter in iron frying pan over lowest heat. Add bread; cook until crisp, stirring occasionally to prevent burning. Put egg into bowl; mince garlic and add. Beat well with rotary beater. Add oil, a little at a time; continue beating until mixture begins to thicken. (In order to get the mixture to thicken, it may be necessary to use a little less or a little more than 1/2 cup oil.) Add cheese, red pepper and salt; beat well. Add vinegar; beat well. Just before serving, add bread cubes. Pour over lettuce; toss well. Serves 4.
Cream butter and powdered sugar (sifted). Add eggs, vanilla and Frangelica; mix. Melt chocolate with whipping cream. Pour chocolate mix into butter mix. Stir and pour into chocolate pie shell and chill.
Place 12-inch skillet over high heat. Add margarine and melt. Add chicken breasts, smooth sides down. Cook without turning for 3 minutes until browned. Turn breasts over. Add water, milk and soup mix. Stir to blend. Sprinkle noodles over top; stir to cover with liquid. Add remaining ingredients. Cover and bring to boil. Reduce heat and simmer 7 to 9 minutes, stirring twice until breasts are no longer pink inside and noodles are tender. Makes 4 servings.
Cook raisins and water for 5 minutes; drain and measure 3 tablespoons of juice. Combine with soda. Cream shortening and sugar until fluffy; beat in eggs. Stir in oats, salt and raisins that have been drained. Add juice/soda mixture and stir into flour. Drop on greased cookie sheet 2 inches apart and bake at 350° for 10 minutes.
Mix together and pour in pie crust. Bake for 35 minutes at 375°. Gets thick as it cools.
Mix shortening, sugar, egg, honey and flavoring thoroughly. Measure flour by dip method and blend flour, salt and soda. Stir in and chill dough. Heat oven to 375°. Roll dough 1/4 inch thick and cut into Christmas shapes. Bake 8 to 10 minutes. Cool, ice and decorate. Makes 5 dozen 2 1/2-inch cookies.
Wash and skin chicken breasts. Mix ingredients together and pour over chicken. Cover and bake 1 hour at 350°.
Brown ground beef with onion and carrots. Drain well and put in medium size bowl. Mix in the tomato paste, chili powder, salt and dry mustard; mix well. Return to the stove to heat thoroughly. Toast the English muffins and put on serving plates. Top with the ground beef mixture and top with the shredded Mozzarella cheese. If desired, put under a broiler for a minute to melt the cheese.
Preheat oven to 300°. Arrange apples in a 13 x 9-inch baking dish. Drizzle honey over apples. Mix lemon juice with 1/2 cup water. Pour over apples. Sprinkle with nutmeg. Cover and bake 1 hour or until liquid boils and apples soften. Remove cover and bake an additional hour, until apples are golden and tender. Remove from oven and cool 15 minutes. Serve with 1/4 cup ice milk or frozen yogurt. Serves 4.
Mix all ingredients together in a bowl; pour just enough milk to moisten so they will stick together. Mix and drop by spoonfuls into hot grease. Cook until brown.
In medium saucepan mix corn (undrained), vinegar, sugar, onion, salt, celery seed, mustard seed and hot pepper sauce. Bring to a boil, stirring occasionally. Reduce heat and boil gently, uncovered, 2 minutes. Remove from heat and stir in pimiento, red pepper or green pepper. Transfer to a covered container and store in refrigerator. Makes 2 cups.
Salt and pepper the pork chops. Press graham cracker crumbs firmly on both sides. Place in a well-greased, shallow pan in a single layer. Bake in 350° oven about 1 hour. Turn after baking 30 minutes.
Combine all ingredients except the catsup and mix well. Shape into loaf and place in 10-inch skillet, covered. Spread a thin layer of catsup on top of loaf. Bake at 350° for 1 1/4 hours.
Put first 7 ingredients in salad bowl. Toss well. Season with salt and pepper. Just before serving, add greens and toss. Serves 6.
Place roast in crock pot. Cover with water. Add seasonings then cover. Cook high 3 to 4 hours, low 7 to 8 hours. Serve on hard rolls, use juice for dipping.
Mix all ingredients. Scoop level tablespoonful batter; roll into ball. Press down with fork. Bake on ungreased baking sheet at 350° for about 18 minutes. Cool on rack.
Saute cut up onion in skillet. Add ground beef and fry until brown. Remove excess grease. Add the can of soup and mix. Place in a 3 quart casserole dish. Then drain water from can of corn. Put corn on top of beef mixture in casserole. Add cream cheese, butter salt, pepper and milk to boiled potatoes. Put the potatoes on top of the corn in casserole dish. Put casserole in oven for 20 to 30 minutes until potatoes start to brown (350° oven). Makes 6 servings.
Cook chopped broccoli until almost tender. Drain. Gently mix mayonnaise, cheese and onions with broccoli. Top with buttered bread crumbs. Bake at 350° until heated through and bread crumbs are lightly browned, about 20 minutes.
Use your own favorite crust. Combine first 5 ingredients until you have paste-like mixture. Fold into sliced apples in large bowl. Mix well. Place mixture in bottom of unbaked pie crust. Dot with butter. Place second crust on top and flute edges. Cut 4 or 5 slits in top of crust. Take a little milk and brush over top crust. Bake for approximately 1 hour. Apples may be any kind in season.
Grease a cookie sheet and set it aside. In a small bowl beat egg whites until a soft peak forms. Gradually add sugar, beat until a stiff peak forms. Toss nuts with flour, then fold into egg mix. Drop by tsp. 1 1/2 inches apart on the greased cookie sheet. Bake at 350° for 10 to 12 minutes.
Sift all dry ingredients. Combine eggs, orange juice, vinegar and oil. Add liquid mixture to dry ingredients and stir until moistened. Add nuts, bananas and cranberries. Pour into 5 (6-inch) loaf pans and bake at 350° for 40 minutes or until golden brown. This freezes well to use for Christmas gifts.
Mix all ingredients together and pour in a greased 9 x 13-inch pan. Bake at 350° for 30 to 40 minutes or until golden brown. Let cool. Serve warm.
Remove all unpopped kernels from the bowl of popped corn. In a saucepan, mix together sugar, syrup and cream of tartar. Bring it to a boil and cook without stirring to a hard cook test or 242° on a candy thermometer. Add butter, soda, flavoring and coloring if desired. Pour quickly over the popped corn. Stir with a wooden spoon and then mold into large firm balls in the palms of your hands. Place on waxed paper to dry. You may make a face on the popcorn ball by using bits of cherry or raisins for eyes and mouths. They will look more attractive if covered with clear cellophane.
Cream butter and sugar. Gradually add flour and blend good. Scoop on ungreased cookie sheet with potato masher lightly dipped in flour. Press cookie down. Bake at 375° until they are lightly browned. Cool on rack (don't remove from cookie tray for about 10 minutes), then place on toweling to cool.
Sift flour, baking soda and salt, then combine all dry ingredients and add strawberry mixture. Stir together and mix thoroughly. Fold in nuts. Pour into 2 (9 x 5-inch) greased and floured pans. Bake in a preheated 350° oven for 1 hour. A very delicious moist sweet bread.
Make 2 layers each in this order in greased casserole: onions, cheese and potato chips. Mix soup and milk. Pour over all. Sprinkle with pepper. Bake at 350° until onions are done.
Combine first 6 ingredients for filling. Spread thin layer of filling on each tortilla. Roll up and wrap in plastic wrap. Chill overnight. Slice each roll and serve with salsa for dipping.
Cook broccoli. Drain. Add ingredients except crackers. Crumble crackers on top. Bake at 375° for 45 minutes.
Boil beets until tender. Slip skins off in cold water. Keep beets hot in warm oven. Heat liquid to boiling. Pack beets in hot jars, pour liquid over and seal.
Mix pudding according to directions. Mix cake mix with egg and pudding mix. Pour into 13 x 9 cake pan. Pour butterscotch morsels over cake mixture. Bake 35 minutes at 350°.
Grease 2 large baking sheets. Set aside. Sift flour into large bowl. Season with salt and pepper. With your fingers, rub butter into flour until mix is crumbly. Mix in cheese and egg yolk. Add enough cold water, a little at a time, to make a stiff dough. Break off 1/3 of dough and set aside.
Brown beef in deep skillet. Add onion and cook until tender. Drain off excess fat. Add tomatoes, water, noodles and seasonings. Stir to moisten noodles. Cover, bring to boil, then reduce heat and simmer for 30 minutes. Stir in corn and mushrooms. Heat thoroughly. Sprinkle with cheese. If desired, place under broiler to melt cheese. Yield: 6 servings.
Combine dry ingredients. Add in all other ingredients except nuts and coconut. Beat well. Blend in nuts and coconut. Pour in well greased 13 x 9-inch pan (or double recipe and use a cookie sheet and 8-inch round pan). Bake at 350° for 40 to 45 minutes. Cut while warm.
Slice pork lengthways into about three fillets, then slice into bite-sized pieces. Place unsalted peanuts in food processor with knife blade; process until they are the consistency of flour. Be careful not to make peanut butter. Mix peanut flour with all-purpose flour (half and half). Add salt and pepper to taste, set aside. Beat one egg and add as much water. Dip meat in egg wash, then into peanut flour. Drop into hot grease and fry until golden brown and crispy.
Prepare pie crust mix according to package directions, except do not roll out. Cover dough and set aside.
Combine all ingredients in a large bowl and mix well. Spread evenly in a greased 13 x 9-inch baking dish. Bake in a preheated 350° oven for 30 to 40 minutes. Sprinkle top with extra Parmesan cheese after it is removed from the oven.
Prepare unbaked pie shell for 10 1/2 inch pie plate. Beat eggs and sugar together until well blended. Add butter, corn syrup, salt, vanilla, and chopped pecans. Mix thoroughly. Pour into prepared unbaked shell. Bake at 350° for about 1 1/4 hours-until filling is set. Cover with foil if top gets too brown before filling is set. Serve warm or cold. Garnish with whipped cream and pecan halves.
Place bread crumbs (cubes) in bottom of a greased 2 1/2-quart baking dish; set aside. Cook sausage until browned, stirring to crumble; drain well. Combine sausage, eggs, milk, cheese and salt in a large bowl. Stir well. Pour over bread cubes. Cover and refrigerate overnight. Bake uncovered at 350° for 50 minutes or until golden brown and set. Remove from oven and garnish. Cut into squares to serve. Yields 12 servings.
Flake crabmeat if necessary. Cook chopped onion in 1/4 cup butter until limp. Add bread crumbs and mix well. Beat eggs thoroughly and add to crabmeat along with crumb mixture, salt, mustard, chopped parsley and cream. Shape into 8 flat patties; coat with flour and saute in remaining butter until delicately browned on both sides. Yields 4 servings.
Drain beans and wash in colander. Place beans and chopped onion in pot with water to cover. Cook 1 hour; remove from heat and drain. Melt garlic cheese, oleo and cream of mushroom soup in boiler.
Mix 2 cups crumbs, 1/4 cup sugar and melted margarine. Press into 13 x 9-inch pan. Refrigerate.
Cut up cauliflower, broccoli and red onion. Mix mayonnaise or Miracle Whip, sugar and vinegar until blended. Add to vegetables and chill overnight. Add bacon before serving.
Prepare rice according to package directions. Sprinkle chicken with thyme, salt and pepper to taste. In a large skillet, brown chicken in oil. Stir in remaining ingredients. Simmer covered for 20 minutes. Serve over hot rice.
Wash and peel potatoes and onions. Melt butter in casserole dish. Slice potatoes and onions into butter and mix well. Season with pepper and salt; cook until potatoes are tender.
Place graham cracker crumbs in a 9 x 9 inch or 9 x 13 inch baking pan. Melt butter and pour over top of graham cracker crumbs. Spread walnuts over crumbs. Top walnuts with chocolate chips and then coconut. Pour Eagle Brand milk evenly over the coconut. Bake at 325 degrees for 25 minutes. Do not overbake.
Beat eggs well. Mix sugar, spice and salt to eggs. Add pumpkin and milk and really beat well. Pour into ungreased 9 x 12-inch pan. Sprinkle cake mix over mixture. Spoon melted butter over mix and sprinkle with nuts. Bake at 350° for 1 hour.
Freeze can until solid. Place under hot water 1 minute. Open can; put chunks in blender until sherbet consistency. Return to freezer if necessary until time to serve. Makes 4 (1/2 cup) servings.
Cook rice; stir in all ingredients and place in 2-quart casserole. Top with cheese and bake for 25 minutes at 350°.
Crush pretzel sticks to peanut consistency. Add butter or margarine and 3 tablespoons sugar. Mix together and pat into a 9 x 13-inch pan. Bake at 400° for 8 minutes. Let cool.
Mix the flour and margarine. Mix the sugar, soda, milk, vanilla and eggs, then mix all together. Roll out on floured surface. Cut and place on ungreased cookie sheet. Bake 7 to 10 minutes at 350°.
Cream butter and white sugar. Add eggs, salt, pineapple and cubed bread. Bake in a 1 1/2-quart greased casserole for 40 to 50 minutes at 325°.
In a 2-quart saucepan, stir sugar, gelatin and salt until well mixed; gradually stir in milk. Cook over medium heat, stirring frequently, until gelatin is dissolved. Add chocolate chips and stir constantly until chocolate is melted. Remove from heat. In a medium bowl with fork, beat yolks slightly. Gradually beat in hot mixture. Refrigerate until mixture mounds slightly when dropped from a spoon.
Combine drained juice from pineapple and oranges with pudding mix. Cook over medium heat until thick. Cool. Add pineapple and oranges. Fold in bananas and marshmallows. Garnish with cherries, as desired.
Cook beans. I use a pressure cooker; cover with enough water, 3-inches above beans, and cook 15 to 20 minutes. Drain excess water. Blanch carrots and squash. Cut into cubes. Chop tomatoes. Combine. Can use as salsa or as filling for burritos. Combine with rice if desired.