HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 375°. Combine 2 sticks melted butter, 3 teaspoons cinnamon and 6 tablespoons corn syrup. Pour equally into 2 (8-inch) square pans. Divide the dough in two. Roll each half out to 1/4-inch thick. Brush each with milk. Combine the half cup of brown sugar, 1 1/2 teaspoons cinnamon and half stick of butter. Spread this mixture equally over the two halves. Roll them up, jelly roll fashion, and slice into 1-inch pieces. Place in pans on top of mixture. Let rise 30 minutes. Bake at 375° for 20 to 25 minutes. Take from oven. Invert a plate over each pan and turn pan upside down so that rolls fall onto the plate.
Add pineapple tidbits after thickened. Can be used with pork or chicken.
Mix the ingredients all together. Bake at 400° about 30 minutes or until golden brown.
Coat skillet with melted butter (or Pam). Place bratwurst (sliced) into skillet and fry on all sides. Meanwhile, peel and dice onion and peel, quarter and core apple, then dice into bite sized pieces. Add to bratwurst shortly before sausages have finished frying until onion/apple mixture is almost tender. Then add ketchup and take from skillet. Once it's been arranged on the plates, season to taste with paprika and curry. Serve with rolls. Frying time: approximately 10 minutes.
Crumble up 1/2 cookies and put on bottom. Mix instant pudding and 2 cups of milk in one bowl. In another bowl, mix Cool Whip and cream cheese and 1 cup milk all together. Then mix with pudding mix. Pour over cookie crumbs. Then crumble up rest of cookies on top.
Boil water. Add sugar. Stir. Blend in other ingredients gradually. Chill entire mixture 1 hour in freezer. When ready to serve, pour mixture into punch bowl. Add 7-Up. Okay if slightly thick.
Preheat oven to 375°. In small bowl combine chicken and 2 tablespoons cheese. Separate crescent dough into 8 triangles. Place about 2 tablespoons chicken mixture on wide end of triangle. Roll up, starting at wide end and rolling to opposite point.
Place bread and cheese in bottom of 9 x 13-inch or large casserole. Mix together remaining ingredients. Pour over bread cubes. Cover and bake at 325° for 45 to 50 minutes.
Saute first 3 ingredients until tender. Add chicken stock, mace or nutmeg, bay leaf, salt and pepper. Simmer for 45 minutes. Put soup mixture into blender for a smoother soup. Return to pan. In a small jar with a lid, place flour and milk. Shake until mixed. Pour into soup mixture, stirring until soup is thickened slightly. Slowly add heavy cream. Heat through and serve with croutons floated on top. Serves 4 to 6.
Line a 9 x 9 x 2-inch baking pan with foil; arrange wafers in pan, overlapping slightly. Mix apple, brown sugar, pecans, margarine and cinnamon; evenly spread over wafers. Broil 2 to 3 minutes or until hot and bubbly. Sprinkle with coconut. Remove wafers from pan. Serve warm.
Remove and discard seeds from chiles; lay half the chiles in bottom of a well-greased 9-inch square baking dish. Top with half the tortilla strips and half the cheese. Arrange tomato slices on top. Repeat layers, using remaining chiles, tortillas and cheese.
Mix first 5 ingredients well. Next, add flour, powder, soda and salt. Stir in remaining ingredients. Bake at 350° for 8 to 10 minutes.
Bake cake according to directions. Just before cake is done, dissolve jello in 1 cup of boiling water. Add soda pop to jello mixture and set aside. When cake is done, remove from oven. Take a large fork and make holes all over the cake; be sure to get corners. Now pour jello-pop mixture over hot cake. Now place cake in refrigerator to cool.
Mix and boil 6 minutes the margarine, sugar and milk. Add marshmallows, chocolate chips and vanilla. Beat until chips are melted and consistency to spread. Can add nuts, if desired.
Brown the meat for a while with a bit of Lawry's seasoned salt in a pan. Dump all the juices and stuff into a big ole pot. Cook it for a while. Makes 10 quarts.
Cook broccoli, according to package directions, and drain. Combine soup, cheese, egg, milk, mayonnaise and horseradish together in a mixing bowl. Stir into broccoli. Spoon the mixture into a greased 2-quart casserole dish.
In boiler, add chopped celery and onions, sage, black pepper, onion salt and garlic salt. Cover with water. Bake a cake of cornbread. When cornbread is done and cool, crumble into bowl. When celery and onions are tender, mix with cornbread. Add more sage to taste. Bake in oven until top is brown.
Prepare frozen vegetables as directed on package and put into buttered dish. Slice cheese over vegetables. Sprinkle crackers on top and add melted butter over top. Bake at 350° for 15 to 20 minutes or until cheese melts.
Place steak in greased baking dish. Cover with cream of mushroom soup and onion soup mix sprinkled on top. Cover with aluminum foil and bake at 350° for 45 minutes.
Place broccoli in a shallow baking dish. Mix other ingredients and pour over broccoli. Top with 1 tablespoon salted butter and 1/4 cup bread crumbs. Bake at 350° for 45 minutes.
Cream together cream cheese, butter and flour. Combine nuts, sugar and coffee to make filling. Roll dough out on flour board and spread with filling. Cut into 5 inch rolls. Brush with milk. Bake at 350° for 30 minutes.
Combine water, garlic salt and vegetables. Let boil 20 minutes. Mix in rest of ingredients. Bake in 1 1/2-quart casserole dish. Sprinkle bread crumbs on top. Bake 45 minutes at 325°.
Mix and press in bottom of 12x15 pan. Bake @ 375 for 15 minutes. Let cool.
Bake cake in an 8 1/2 x 13 1/2-inch pan. Combine pineapple and sugar in saucepan and bring to boil. Spread on cake while hot. When cake is cool, mix cream cheese, pudding mix and milk until smooth. Spread on cake; do not cook! Arrange slices of bananas on top. Frost with Cool Whip; garnish with pecans. Refrigerate.
Saute first 5 ingredients in skillet until beef is browned and onion is tender. Drain fat; add the next 3 ingredients. Stir into meat. Cover and cook over low heat 10 to 15 minutes. Serve over rice or noodles. Serves 4.
Mix water and margarine. Add flour when boiling and stir vigorously until it leaves the sides of the saucepan and forms a smooth ball. Add salt and sugar. When cool, add eggs one at a time, beating until thoroughly mixed. Drop on buttered pan. Cook in 450° oven.
Heat oven to 350°. Grease and flour a 9 x 13-inch cake pan. Mix all ingredients as given.
Place cookies in food processor or blender; process until fine crumbs. Combine crumbs and butter. Mix until well blended. Roll mixture into 1-inch balls. Place peanuts in small narrow bowl. Roll each ball in peanuts, gently pressing peanuts into balls. Store in covered container in refrigerator until ready to serve.
Make Jell-O as directed on box with sugar and salt added. When syrupy, add diced apples and bananas into pineapple. Add to Jell-O and let set until firm.
Combine dry ingredients and sift together in large bowl. Make a well in center. Pour in mixture of eggs and milk. With a large spoon, mix until batter is smooth. Pour 1 to 1 1/2-inches of oil into heavy 12-inch skillet. Heat until hot, but not smoking. Place 1/3 cup batter into a funnel, placing finger over tip until ready to dribble. Dribble batter into hot oil, slowly moving the funnel in a circle. This will build a snail-like coil of 3 to 4 rings, about 6-inches across. Fry about 2 minutes on each side, turning only once.
Combine sugar, cornstarch, jello, water, and food coloring. Cook until thick; cool. Add strawberries and pour into pie crust. Refrigerate until firm. Serve with whipped cream.
Mix flour, corn meal, sugar, baking powder and pepper flakes. Whisk together egg, milk, oil and corn. Pour liquid mixture over dry ingredients. Mix lightly.
Place the potatoes, garlic and paprika in a large saucepan or Dutch over, cover with water and bring to a boil. Reduce heat; cover and cook until potatoes are tender. Drain.
Heat oven to 375°. Combine peanut butter, shortening, brown sugar, milk and vanilla. Beat at medium speed. Add egg and beat. Combine flour, salt and baking soda. Add to creamed mixture. Mix until blended. Drop by tablespoonful onto ungreased baking sheet. Flatten in crisscross pattern. Bake at 375° for 7 to 8 minutes. Cool 2 minutes, then remove from pan. Yields 3 dozen cookies.
Sift flour, baking powder and salt. Cut in butter and add cream. Knead 5 minutes on lightly floured surface and roll to 1/2-inch thickness. Cut into small triangles. Place on lightly greased baking sheet. Bake in hot oven (450°) for 10 to 15 minutes or until light brown. Makes about 12 scones.
Cook beets until tender; peel and cut into chunks. Combine all other ingredients (put pickling spice in gauze and tie) and boil 5 minutes. Add beet chunks; bring to boil and boil 8 to 10 minutes. Put in sterile jars and seal at once. Let stand 4 to 6 weeks before serving.
Roll meat in flour; brown in hot fat. Add hot water; cook slowly 1 1/2 hours. Add vegetables and seasonings; cook for 30 minutes. Drop dumplings from spoon; cover tightly and steam without lifting cover for 12 to 15 minutes.
Bake cherry chip cake mix as directed; let cool completely. Put Jell-O mix in cup of hot water until it dissolves. Put 3 ice cubes in water. Let them melt. Make holes in cake with fork and put Jell-O down in the holes. Let cake set for 2 hours. Spread Cool Whip over cake before serving.
Let bread thaw. Make into golf size balls. Dip each into melted margarine, cinnamon, sugar and nuts. Place in greased Bundt or angle food pan. Place in layers. Let rise 1 hour or until at top of pan. Bake at 350° for 30 minutes. Pull off in balls.
Cream butter and sugar. Add eggs and vanilla; beat well. Add whipping cream and mix together well. Pour mixture between layers of vanilla wafer cookies (cookies, 1/2 of mixture, cookies and 1/2 of mixture). Freeze well, in an 11 x 7-inch pan. Meanwhile, remove label from sweetened condensed milk and, without opening, boil the can in a pan of water for 45 minutes. Remove can, open and pour caramel on top of frozen pie. Return to freezer and freeze for 1 to 2 hours. Remove from freezer and let stand 5 minutes before cutting.
Preheat oven to 350 degrees. In a large bowl, mix flour, wheat germ, baking soda, rolled oats, brown sugar, baking powder and salt with pastry blender. Cut in margarine until mixture resembles coarse crumbs. Stir in egg substitute, walnuts, vanilla extract, bananas and Glucerna Shake until flour mixture is moistened. Line 15 muffin cups with paper liners. Fill almost to the top with batter. Bake for 25 to 30 minutes or until a toothpick inserted into the center comes out clean.
Toss the chocolate chips and the pecans in one tablespoon of the dry cake mix. Beat the remaining ingredients together for 3 minutes, then fold in the chips and the pecans. Pour into a greased and floured Bundt pan and bake for 50 minutes at 350° until it tests clean.
Heat oven to 425°. Put potatoes in a 13 x 9-inch baking pan. Add olive oil, salt and pepper. Toss to coat. Bake 35 minutes, shaking pan twice, or until potatoes are lightly browned and tender. Sprinkle with chives or parsley, if desired.
Cream sugar and Crisco oil. Add eggs, one at a time, beating after each addition. Add milk with flavoring gradually with flour. Bake at 350° for 35 to 40 minutes in well-greased pan.
Mix the flour, sugar and salt. Gradually add milk. Cook over moderate heat, stirring constantly until mixture thickens and boils. Cook 2 minutes and remove from heat. Add a small amount of this hot mixture to the egg yolks and stir, then return this egg mixture back to the original mixture and stir. Cook 1 minute, stirring constantly. Stir in butter, vanilla and coconut and pour into baked pastry shell. While this cools, prepare meringue.
Beat eggs well and stir in brown sugar, oats and buttermilk. Let stand while combining whole wheat flour, salt, soda and baking powder separately.
Cut Twinkies in half lengthwise and place in 9 x 13 pan, cream side up. Spread pineapple, pudding and bananas and end with Cool Whip.
Don't wash rice. Place rice in 1/2 cup water; bring to a boil. Turn heat down; let simmer until all the water is gone, about 5 minutes. Pour the milk into the rice; simmer for about 1 hour, stirring once. Add the remaining ingredients, except the egg; cook for 8 minutes before adding egg to the hot mixture. Gradually add egg to the hot mixture.
Cook until tender in salted water 6 to 8 chicken breast halves or 1 whole chicken. Cool in broth, the strip meat off bones. Layer chicken in a 2-quart shallow ovenproof dish. Combine sour cream, cream of celery soup and cream of chicken soup. Spread mixture evenly over chicken. Sprinkle 1 package herb dresing mix (enough for 5 to 7 pound turkey) over mixture. Drizzle 1/2 cup margarine and 1 cup chicken stock over all. Bake, covered, for 1 hour at 350°. Serves 8 to 10.
Measure flour and pour on waxed paper. Soak yeast in 1/2 cup warm water for 5 minutes. Combine milk, sugar and salt in large mixing bowl. Stir to dissolve. Beat in shortening, yeast mixture and 2 cups of flour with rotary beater until smooth. Add remaining flour.
Whiz in blender. Bake on cookie sheet or crepe maker. Make thinner batter for crepes. Makes 5.
Grease and flour an 8 x 14-inch pan. Spread coconut and nuts on bottom. Melt oleo and cream cheese, 45 minutes in microwave. Beat until smooth. Add powdered sugar; set aside. Mix cake according to directions on box. Pour over coconut and nuts. Pour oleo mixture over cake mix. Bake at 350° for 45 to 50 minutes in a large baking pan.
Mix all dry ingredients together in bowl. Mix all wet ingredients in another bowl. Then add to dry ingredients. Mix until just moistened. Plop on cookie sheet. Bake at 425° about 12 to 15 minutes. Makes about 20 to 22.
Separate lettuce leaves and dry by rolling in a towel and shaking gently. Tear into bite-size pieces. In a large pan, fry bacon until half done. Add onion and continue cooking over low heat until bacon is done. Remove bacon and onions. Reserve 4 tablespoons of drippings in pan.
Mix all together and beat with mixer. Bake at 350° for 1 hour. Makes 2 big loaves or 3 to 4 small loaves.
Mix first 6 ingredients. Melt butter. Dip skinned chicken in butter, then in crumb mixture. Place chicken in lightly greased baking dish. Bake at 350° for about 1 hour.
Combine all ingredients. Mix well and let stand overnight in refrigerator. In morning, roll out and bake in moderate oven.
Mix first 7 ingredients and form into balls. Brown. In saucepan, prepare tomato soup, 2 soup cans of water, sugar and oregano. When sauce comes to boil, add soda. Pour over meatballs and simmer for 35 minutes to 1 hour, depending on size of meatballs. Eat with spaghetti.
Cook the broccoli 1 hour and drain. Saute onion and margarine until clear and add green onion and chicken broth. Cook until boiling. Put cornstarch in small bowl and add a little half and half until cornstarch is blended. Add remaining amount of half and half to onion, margarine and chicken broth. Add broccoli, cornstarch mixture. Season to taste. Add thyme and cook until it thickens.
Prepare favorite bread stuffing (excluding seasonings such as sage, poultry, etc.). Mix chopped pecans into stuffing. Tenderize the chicken breasts and sprinkle with salt and pepper. Take an egg-sized helping of the stuffing and wrap breast around it. Brush a mixture of butter and lemon juice over breast. Bake breasts in 350 degree oven until internal temperature (probe must enter stuffing) equals 170 degrees. Remove from oven. Serve with your favorite chicken sauce (cream of chicken soup may be used).
Mix together with wooden spoon in a quart jar. Let stand, uncovered, on counter at least 5 days. Stir several times each day. At end of 5 days, feed again with same proportions of sugar, potato flakes and warm water. Mix thoroughly. Allow to stand at room temperature for 8 to 12 hours. Remove 1 cup to make bread. Refrigerate remainder.
Combine all ingredients. Grease cookie sheet. Bake at 350° for 12 to 15 minutes.
In 3-quart saucepan (glass casserole if cooking in microwave), cook onion in margarine until tender. Add flour and milk. Stir over medium heat until mixture thickens. Add cream cheese and Velveeta cheese slowly, stirring until cheese is melted. Add remaining ingredients. Heat thoroughly, stirring occasionally. Makes 5 (1 to 1 1/2 cup) servings.
Mix baking mix with water. Pat dough on ungreased 12-inch pizza pan with floured hands, forming 1/2-inch rim around edge. Bake at 450° for 10 minutes. Cool 10 minutes.
Heat oven to 350°. Melt margarine in a 13 x 9 x 2-inch baking dish. In a pot, boil sugar and water until sugar is melted. Make dough and roll out in a round piece about 1/2-inch thick. Put apples and cinnamon on dough and roll into a roll; cut into 2-inch pieces. Place into dish with melted butter. Pour sugar water over rolls and bake about 30 minutes.
Sift together dry ingredients. Combine egg, milk and oil; stir only enough to combine. Do not smooth batter. Add flour mixture; fold together. Fill lined muffin pans 2/3 full. Bake at 400° for 20 to 25 minutes.
In 12-inch skillet melt margarine. Stir in onion, peppers and garlic. Cook over medium-high heat until peppers are crispy-tender (2 to 3 minutes). Remove vegetables from skillet with slotted spoon and set aside. Reserve juices in pan. Add chicken, tarragon, salt and pepper. Continue cooking, stirring occasionally until chicken is lightly browned and fork-tender (7 to 9 minutes). Prepare vermicelli as directed, drain. Add vegetables, half and half, Mozzarella and Parmesan cheeses. Reduce heat, cook until cheese melts (3 to 5 minutes). Add vermicelli. Toss gently to coat. Serves 4 to 6.
Mix together; after batter is smooth, add nuts. Pour into Bundt cake pan. Bake at 350° for 1 hour.
Cook stew beef in pressure cooker about 15 minutes, then add other ingredients. Cook an additional 5 minutes. Pour all ingredients into a large pot. In a separate cup, mix 1-1/2 teaspoon of flour with water to make a paste. Add paste to large pot of stew beef and cook until thick. Pour goulash over rice and serve.
Combine molasses, syrup and water; stir in soda. Beat a little of molasses mixture with egg. Stir egg mixture into mixture. Mix flour, butter and brown sugar into crumbs. Mix 1 cup crumbs into the molasses mixture; pour into pie shell. Top with remaining crumbs. Bake at 400° for 20 to 25 minutes.
Heat oven to 400°. Generously grease 18 medium muffin cups or line with paper baking cups. Combine dry ingredients; add pumpkin, brown sugar, vegetable oil, milk, egg and vanilla, stirring just until moistened. Fill prepared muffin cups 3/4 full.
Cream Crisco and sugar; blend in egg. Add vanilla and mix well. Add combined dry ingredients and mix well. Stir in chocolate pieces and nuts; drop from teaspoon onto ungreased cookie sheets. Bake at 375° for 10 to 12 minutes.
Arrange apples in baking dish. Sprinkle with cinnamon. Arrange strips of bread over apples. Combine butter, sugar, flour and egg. Pour over bread. Bake at 325° for 1 hour or until apples are done and crust is brown.
Boil cranberries in water and sugar until they burst open. Add Jell-O, stirring until dissolved. Remove from fire. Add marshmallows and mix until mixture is smooth. Let cool and add fruit and nuts. Chill until set. This salad can be made with sugar-free Jell-O and Sugar Twin (sugar substitute) for diabetics.
Saute over low heat the first four ingredients in 1/3 cup oil. Stir until macaroni turns slightly yellow. Heat to boiling the tomato juice. Add salt, pepper and Worcestershire sauce. Stir into macaroni mixture. Pour into 1 1/2-quart baking dish. Cover. Bake in oven 30 to 40 minutes at 350°.
Mix peanut butter, margarine and powdered sugar. Roll into balls and refrigerate. Melt chocolate chips and paraffin in double boiler. Use a toothpick to dip balls into chocolate. Place on wax paper to cool.
Prepare pudding mix according to package instructions using skim milk. Line individual dessert dishes with 4 vanilla wafers each, add 1/2 slice banana. Top with vanilla pudding. Serves 4. Contains 180 calories and 170 mg sodium per serving.
Place broccoli in a 2-quart casserole. Dot with 1/4 cup butter, salt and pepper. Mash mushrooms in 3 tablespoons of butter and saute until golden. Put mushrooms and butter in casserole. Refrigerate. When ready to serve, bake for 30 to 40 minutes or until broccoli is tender at 375°.
Place eggs in a pan with enough water to cover about an inch over the eggs. Bring to a boil and boil for 5 minutes. Remove from heat; cover and let stand for 15 minutes. Pour off water and cover eggs with VERY COLD water until the eggs cool.
Cook and debone chicken. Crush crackers and mix with melted margarine. Place 3/4 of the cracker mixture in bottom of a 9 x 13-inch baking dish. Place chicken pieces on top. Mix together soups and sour cream. Pour over chicken. Sprinkle remaining cracker mix over top. Bake 30 to 40 minutes at 325°. Makes two dishes easily so one can be frozen for later.
Saute onion, bell pepper and celery in bacon drippings until tender. Add tomatoes, sugar, ketchup, Worcestershire sauce and flour-water mixture. Stir until smooth and slightly thick. Add shrimp and seasonings. Cook 10 minutes more. Serve over rice.
Combine cooked meat with taco seasoning as directed on package. Add refried beans to meat mixture. Put 1/2 cup meat on tortilla and fold securely. Fry in hot canola oil for 2 to 3 minutes or until brown and crisp. Serve on a bed of shredded lettuce. Cover with shredded Cheddar cheese, chopped olives, chopped onions, sour cream and black olives. End with chunky salsa.
In casserole dish sprayed with Pam, layer potatoes, onions, 1/3 can soup (spread over top), green beans, 1/3 can soup, pork chops, remainder of soup, salt and pepper as desired. Cover and bake at 325° for 1 3/4 hours. Remove cover and brown for 15 minutes. Serves 4.
Blend cheese and sour cream; mix with clams, Worcestershire sauce, salt and onion. Spread on toast rounds. Put under broiler and brown. Dust tops with paprika. Mixture may be made 2 days in advance.
Blend together Crisco and sugar. Mix flour, cloves, baking powder, nutmeg and cinnamon. Mix in separate bowl the tomato soup and baking soda. Blend sugar mixture with soup mixture, then blend in flour mixture. Add nuts and raisins (optional). Bake in a small tube or loaf pan at 350° for 50 to 60 minutes.
Mix jello and hot water well; add marshmallows and stir well. Add pineapple, nuts, cold water and apples. Let jell in refrigerator. Mix cream cheese and powdered sugar; then spread on jello. Then cover with Dream Whip.
Combine first 5 ingredients, then add remaining ingredients. Mix all of this with your electric mixer just until it is well bended.
In a small bowl, whisk together honey, vinegar, rind and mustard. Gradually whisk in oil until all is incorporated. Stir in poppy seed. (May also be prepared in a blender or food processor.) Yield: About 1 3/4 cups.
Cook rotini as per directions. Mix all ingredients together in a large bowl. Mix one bottle of dressing with salad. Add other bottle of dressing to salad just before serving. Makes a large salad.
Preheat oven to 350°. Combine all ingredients. Mix well. Spread mixture in 9-inch pie plate. Bake for 15 minutes. Garnish with additional almonds if desired. Serve with assorted crackers or Bagel chips. Serve warm.
Put 1 crust in pie tin. In saucepan, combine juice from fruit with water to equal 1 cup. Pour into pan. Mix sugar and starch. Cook on low heat until thick. Add fruit, then pour into pie crust. Place crust number 2 on top. With knife, cut holes in top crust to vent. Bake for 35 to 40 minutes in a 375° oven.
Brown meat; cut up peppers and onions very fine. Add to browned meat with tomato sauce; simmer. Boil noodles; drain. Get large mixing bowl and mix sour cream, cottage cheese, cream cheese and poppy seed together. Preheat oven to 400°. Get a long glass pan; put noodle mix on the bottom, then put the meat sauce on the top. Let cook about 30 to 40 minutes.
Mix all together. Pour in shell. Bake at 350° for 40 to 50 minutes.
Mix together beef, onion, bread crumbs, egg, milk, 2 tablespoons catsup and seasonings. Mold into a rounded, flat pan. Spread 2 tablespoons catsup over top. Microwave on High for 15 to 20 minutes. Let stand 10 minutes before serving.