HumbleIntelligence/food-ner-1-Million huggingface dataset:
Boil sugar and syrup 1 minute. Remove from heat and add peanut butter and cornflakes. Stir fast! Pour in buttered cake pan. Cool and cut.
Cut ham and cheese into strips. Lay cutlets on table. Put a strip of ham and cheese on each cutlet, then roll tight. Add a toothpick to hold together, if necessary. Use three bowls, one for flour, one for bread crumbs and one for eggs. Roll meat in flour, then in egg, then in bread crumbs. Put a little oil in a frying pan and fry rolled meat until brown. Place sauteed meat rolls in a roasting pan and cook in a 400° oven for about 20 minutes.
Mix each package of Kool-Aid as package directions indicate. Then mix with other ingredients. Sweeten to taste.
Heat oven to 375°. Set tube pan in oven and heat. Sift together flour and confectioners sugar. Set aside. In a large bowl, beat egg whites, cream of tartar and salt until foamy. Add white sugar, a little at a time. Beat until egg whites form stiff peaks. Add flavoring. Add flour and white sugar mixture, 1/4 at a time. Put in pan. Shake down to get rid of air bubbles. Bake 35 to 40 minutes. Take from oven. Turn upside down until completely cool. Run knife around sides of pan and take out.
Peel and cut in small pieces the potatoes and onion. Mix in a large bowl with ground beef, broken into pieces. Salt and pepper.
Combine all three bags of frozen vegetables. Boil until soft. Add eggs, flour, cottage cheese and shredded cheese. Mix all together in baking dish. Melt stick of butter in baking dish first. Bake at 350° for 1 hour or until brown on top.
Place sliced apples in a buttered 9 x 9-inch pan. Blend together with a pastry blender (as for making pie dough) the butter, sugar, flour and cinnamon. Work until crumbly, then pack closely over the apples. If the apples are very dry, a little water may be placed in the bottom of the pan. Bake 45 to 60 minutes at 375°. Serve warm with whipped cream. Serves 5 or 6.
Preheat oven to 350°. Grease and flour 2 loaf pans. Sift dry ingredients together in a large bowl. Put orange juice and grated rind into a large measuring cup. Add shortening. Then pour boiling water up to the 3/4 mark in the measuring cup. Lightly beat 1 egg and add to dry ingredients. Add liquid ingredients and stir. Mix in cranberries and nuts. Bake 1 hour. Makes 2 loaves.
Generously grease casserole dish and pour chicken broth in bottom of dish. Crush chips and layer over broth. Dice chicken and layer over chips.
Brown hamburger with chopped onion. Melt Velveeta cheese in microwave; add 2 cans Hy-Power chili to cheese and heat. Add tomato juice and Worcestershire sauce to taste. Combine with hamburger in crock-pot and serve with chips.
Mix all ingredients in a large bowl until wafer crumbs are moist. Butter a loaf pan and pack mixture in. Place in refrigerator and let set overnight until firm. Turn fruit cake out on plate. Keep covered in refrigerator until ready to serve.
Cream butter, sugar, brown sugar and vanilla in mixing bowl until light and fluffy. Beat in eggs. Add mixture of flour, soda and salt gradually. Mix well. Stir in chocolate chips and pecans. Spread in greased 10 x 15-inch baking pan. Bake at 375° for 20 minutes. Cool on wire rack. Cut into 2-inch squares.
Put potatoes, carrots, celery and onion in water; cook. Add chicken broth. Thicken with cornstarch. Add Velveeta cheese and heat until cheese melts. Makes about 1/2 gallon.
In a large bowl, combine 1 cup margarine at room temperature and 1/2 cup sugar. Work until creamy and mixed well. Beat in the salt and egg yolks. Add flour and knead with fingers until smooth. Pat dough evenly into a 12 x 17-inch pan. Bake for 15 to 20 minutes in pan in heated 350° oven until lightly browned.
Combine first five ingredients in a large saucepan. Bring to a boil and boil one minute. Turn heat off. Immediately add peanut butter and vanilla. Stir until peanut butter has melted. Add oatmeal. Stir well. Drop by spoonful on waxed paper.
Prepare rice as label directs. Cut round steak lengthwise in half, then cut diagonally into paper thin slices. In medium bowl, mix soy sauce and the next four ingredients; add beef and toss lightly to coat. Set aside.
Shred chicken and set aside. Saute onion in margarine until tender. Add chicken, salsa, cream cheese and 3 cups cheddar cheese. Heat until cheese melts. Add a little chicken broth if it is too dry. Spoon into flour tortillas and place in baking dish sprayed with Pam. Top with more salsa and 1 cup of shedded cheddar cheese. Bake 30 minutes at 350°.
Combine flour, baking powder, 2 cups sugar, applesauce, eggs, orange juice, salt and vanilla. Beat until combined. Use another bowl, toss apples with cinnamon and rest of sugar. Use a greased 10-inch tube pan. Spread 1/3 of batter. Cover with 1/2 of apples. Repeat layers. Spoon remaining batter on top. Bake at 350° for 1 1/2 hours or until done. Let cool in pan 20 minutes before removing from pan. Just before serving, dust with confectioners sugar (optional).
Dissolve jello in hot water and add sugar. Stir in lemonade and cold water. Add pineapple juice. Pour into container and freeze. Thaw 2 hours before needed. Add ginger ale and mix in punch bowl. Makes 4 quarts or 64 cups.
Cook noodles in boiling salt water until tender. Drain. Place layer of noodles in 9 x 13-inch baking dish, buttered. Top with layer of meat sauce, half the cheeses, remaining noodles, remaining meat sauce and cheese. Bake in 375° oven for 40 minutes. Serves 6 to 8.
Mix all ingredients together and put in graham cracker crust or baked pie shell. Sprinkle 1/2 cup chopped nuts on top. Chill 1 hour before serving.
Mix okra, onion, salt, pepper, water, and egg. In separate bowl, mix flour, baking powder, and corn meal; add to okra mixture. Mix well and drop by spoonfuls into hot oil. Cook over medium heat until brown. Remove from oil and let drain. Serve and enjoy!
Combine ground beef, egg, milk, rice, green pepper, 2 teaspoons taco or enchilada mix and salt. Shape meat mixture into 8 cones. Brown cones on all sides in cooking fat. Combine tomatoes, tomato juice and remaining enchilada sauce mix in deep pan. Bring to a boil. Place cones (pointing up) in sauce. Cover and cook slowly for 1 1/2 hours. Remove cones to warm serving dish. Thicken sauce with flour, if desired, and spoon over cones. Makes 8 servings.
Brown beef and onion; drain. Stir in salt and pepper. Spread into a greased pie plate. Beat milk, Bisquick and eggs until smooth. Pour into pie plate. Bake at 400° for 25 minutes. Sprinkle with cheese. Bake for 5 to 8 minutes longer.
Melt morsels and peanut butter over hot (not boiling) water. Remove from heat. Stir. Stir in noodles and marshmallows. Drop by teaspoons onto waxed paper lined cookie sheet. Chill till set.
Do not use directions on cake mix. Mix eggs, oil and oranges with juice together. Beat 2 minutes into cake mix. Bake in a tube of Bundt pan at 350° until done.
Boil in large kettle several minutes. Lower heat and let it simmer, allowing room to fill with the Christmas aroma. You may add water and stir occasionally.
Flour pork chops; brown in oil. Drain off all but 1 tablespoon fat; add soup, 1 soup can water and rice. Simmer for 30 to 40 minutes. Add water as needed.
Put first 3 ingredients into double boiler and stir while melting. Let it get warm, do not let it boil, then add flour, vanilla, salt, baking powder and nuts. Bake at 350° for 40 to 45 minutes.
Cover an unbaked 9-inch crust with coconut. Mix sugar and flour. Add eggs and milk. Pour into crust. Bake at 350° for 30 minutes or until knife comes out of pie clean. The coconut will rise to the top of the pie.
Brown pork chops in butter or oil. Spread rice in bottom of 13 x 9 x 2-inch casserole. Sprinkle onion soup mix over rice, reserving 1 tablespoon drained mushrooms (reserving juice). Spread the mushrooms over rice.
Combine all of the above ingredients. Store in covered container. To prepare, combine 1/4 cup of the above mixture and 1 3/4 cups water. Add 1/4 cup butter or oleo, melted. Bring to a boil, reduce heat; cover and simmer 6 minutes. Add 2 1/2 cups crumbled bread. Stir to moisten. Cover; remove from heat and let stand several minutes. Fluff with a fork. Serves 4 to 6.
Steep tea in boiling water for 10 minutes. Stir sugar in cold water to dissolve. Add orange juice, lemonade and vodka. Freeze 24 hours. Use with 7-Up or Sprite.
Add bananas, pineapple, blackberries and nuts to jello. Chill until set. Beat sour cream, cream cheese and sugar together until fluffy. Spread on top of jello. Cool Whip may be used for top if preferred.
Put in pan and	sprinkle with brown sugar and walnuts. Bake at 350° for 45 minutes. Top with Cool Whip.
Cream butter or margarine and sugar well. Add vanilla and flour; cream well. Add crushed potato chips. Drop by teaspoons on an ungreased cookie sheet until all batter is used. Bake at 400° for 13 to 15 minutes. Cool; then dust with powdered sugar. Do not cover because they will become soggy.
Mix dressing mix, garlic powder, dill weed, lemon pepper and oil. Pour over crackers; stir to coat. Place in a warm 250° oven for 15 to 20 minutes. Stir halfway through baking time. Store in airtight container when cool.
In another bowl, mix cream cheese, Cool Whip and confectioners sugar. Spread this mixture on top of cooled mixture. Next, spread lemon pie filling over cream cheese mixture. Refrigerate until ready to serve. Top with Cool Whip, if you like.
Sift together flour, baking powder, salt and sugar into bowl. Stir in oats. Add remaining ingredients; stir only until dry ingredients are moistened. Fill greased medium-sized muffin cups 2/3 full. Bake in preheated hot oven (425°) about 15 minutes. Makes 1 dozen.
Mix cracker crumbs and melted oleo. Press into a 9 x 13 x 2-inch pan. Beat oleo, sifted sugar, vanilla and eggs for 15 minutes on high speed. Pour over crust. Layer bananas, pineapple, Cool Whip and cherries on top. Refrigerate at least 8 hours.
Prepare pasta as directed on package. Drain and rinse pasta with cold water and place in a large mixing bowl that has a seal tight lid. Add all vegetables to pasta and toss together. Pour Italian dressing over mixture and refrigerate until serving.
Mix the first 3 ingredients and spread in greased pan. Top with the mixture of cream cheese, eggs and powdered sugar. Bake at 350° for 40 minutes.
Melt margarine and peanut butter. Add powdered sugar and salt. Knead until smooth. Roll into balls and dip in chocolate or can be used as center for peanut butter cups.
Mix the first 7 ingredients and form into balls. Arrange in baking dish in single layer. Brown in oven 15 minutes at 370°. Mix the soup with the water and flour. Pour soup mixture over meatballs. Bake 20 to 30 minutes longer. I turn meatballs once. Serve over hot rice.
Place chicken pieces in a casserole dish; salt and pepper. In pan or microwave dish, melt butter and add flour and paprika. Mix well, then brush over chicken. Bake at 375° for 20 minutes. Mix soup and milk and pour around and over chicken; bake 30 minutes at 350°. Serve with rice or mashed potatoes. Serves 6.
Mix the brown sugar with the water. Simmer until the sugar dissolves. Add the chili sauce and mustard and simmer for 5 minutes. Add ham and simmer, or put in crock pot on low. Serve on sandwich rolls.
Combine first 3 ingredients in a small bowl. Stir well and set aside. Combine remaining ingredients, except lettuce, in a medium bowl. Add cream cheese mixture to apple mixture. Toss gently. Cover and chill. Toss again before serving. Serve in lettuce-lined bowl. Yield: 6 to 8 servings.
Mix all together. Pat into loaf shape; top with 3 tablespoons catsup. Bake at 350° for 1 hour.
Combine beans and taco seasoning. Spread into bottom of an 8 x 12-inch dish. Layer remaining ingredients in the same order as above. Preparation Time: 40 minutes.
Cream shortening and sugar. Add remaining ingredients and beat 2 minutes. Bake for 30 minutes at 350°.
After oatmeal sets mix all ingredients together in a mixing bowl. Oil and flour sheet pan. Pour cake mix in and bake at 350° until toothpick inserted comes out clean.
Mix and whip until fluffy. Grease 12-inch frying pan or griddle and place over medium heat. Pour 3 or 4 pancakes at a time into pan. Cook until bubbles form and edges are dry, turn and cook until golden brown. Have syrup and butter ready and serve immediately with milk, orange juice or coffee. Makes 12 to 14 pancakes.
Chop onions and peppers. Combine dry ingredients in a bowl. Add beaten egg, butter, milk, onions and peppers. Deep fry by the spoonful. Cook until golden brown.
Dissolve the yeast in the water. Sift flour again with the sugar and salt into bowl. Add the yeast, butter and eggs; beat until smooth. Place dough in greased bowl; cover and let rise in a warm place until doubled in bulk (about 1 1/2 hours). Punch it down; turn out onto a lightly floured board and knead until smooth and elastic. Pinch off pieces of dough and shape into smooth rounded balls about 1 1/4 inches in diameter. Place balls of dough on a greased baking sheet about 2 inches apart. With the palm of your hand, press each ball down to flatten it slightly. Gently spread about 1 tablespoon topping on each bun and then let buns rise until doubled in bulk, about 30 minutes. Bake in a hot oven (400°) for 10 minutes or until lightly browned. Serve warm. Makes about 18.
Place potatoes in a 13 x 9 x 2-inch baking pan. Drizzle oil over. Sprinkle with garlic, salt and pepper. Toss gently to coat. Bake at 450° for 20 to 30 minutes or until potatoes are golden brown and tender when pierced with fork. Yields 6 to 8 servings.
Preheat oven to 350°. Melt butter in a large skillet. Add onions and cook 12 to 15 minutes or until tender and transparent. Saving some for topping. Sprinkle cracker crumbs in a greased 9x13 inch casserole dish to line bottom and sides. Layer cooked onions, soup and cheese in dish. Lightly season onion layer with salt. Beat together eggs, milk, salt and pepper and pour over layers. Sprinkle with reserved crumbs and extra cheese. Bake 30 to 45 minutes or until browned and bubbly. Serves 6-8.
Combine beef into 2 quart microproof casserole. Place in microwave oven; cook on high, (100%) for 3 minutes. Pause and stir to break up beef; cook on high, (100%) for 2 minutes. Pause and remove from oven; stir; drain. Stir in spaghetti sauce, water and salt. Spread 1/3 of the beef mixture in 11 x 7-inch microproof baking dish. Arrange half of the noodles over sauce. Spread with 1 cup ricotta cheese. Sprinkle with 1 cup mozzarella cheese. Repeat layers once. Top with remaining beef mixture. Sprinkle with Parmesan cheese. Double wrap with plastic wrap and place in oven. Cook on simmer/low heat, (50%) for 30 minutes. Pause and sprinkle with remaining 1 cup mozzarella cheese. Do not cover. Cook on medium heat, (70%) for 2 minutes. Sprinkle with parsley and serve with additional Parmesan cheese, if desired. Makes 6 servings.
Cook first four ingredients for 15 minutes; add jello. Cool. This can be frozen.
Dice up all vegetable ingredients into small bits. Mix in cottage cheese, mayonnaise and white pepper. Put in the fridge for about 1 or 2 hours. Serve on a leaf of lettuce.
Dissolve Jell-O in boiling water and chill until thickened. Fold peaches into	half of the Jell-O and spoon into mold or pan. Chill until	set, not firm, about 10 minutes. Blend whipped topping into remaining Jell-O and spoon over clear layer. Chill until firm, about 4 hours. Makes 5 cups.
Beat together the flour and half of the milk, or the water, to a smooth batter. Add the eggs, remaining milk or cream, salt and melted margarine. Beat until well blended. Cook the pancakes on a hot skillet. If desired, make a pancake tarta by stacking the pancakes with applesauce or other fruit preserves between the layers. Let cool and spread the top with whipped cream. Serve cut in wedges.
Heat oven to 170°. Grease a tube pan with butter. Cut dough into small pieces and dip in butter, then roll in cinnamon and sugar. Arrange evenly in the tube pan. Place in a 170° oven for 1 1/2 hours until doubled. Take pan out of oven and heat oven to 350°. Bake for 25 to 30 minutes. Take out of pan while hot.
In heavy frypan, brown ribs in 3 to 4 tablespoons shortening. (Cast-iron Dutch oven is excellent.) Put all other ingredients in 2-quart pan and bring to a full boil, stirring occasionally. Place all ribs in frypan and cover with sauce. Bake at 325° for 1 to 1 1/2 hours until tender; baste occasionally.
Bring syrup, sugar and margarine to a boil. Reduce heat. Simmer 5 minutes. Pour half into large shallow baking dish. Add potatoes. Top with remaining syrup. Sprinkle cinnamon on top. Bake in a 350° to 400° oven, basting often for about 20 to 30 minutes. Makes 12 servings.
Mix ingredients in order given and bake in a preheated moderate oven (250°) for forty plus minutes. Use a nonstick pan.
Blend all ingredients together until smooth. Put meat mixture into medium loaf pan. Bake at 350° for about 1 hour.
Dissolve Jell-O in 3 cups of boiling water. Cool until just lukewarm. Add frozen strawberries to Jell-O and break apart frozen berries. Jell-O should be cool at this point. Add mashed bananas and pineapple to Jell-O mixture. Pour half of Jell-O into a 9 x 13-inch pan; let set up. Spread the sour cream over the set up Jell-O. Slowly pour other half of Jell-O mixture over the sour cream and let set.
Place all ingredients in a crock-pot. Cook on low for 10 to 12 hours or on high for 5 hours. Serve with chips. May be used as topping on hot dogs or hamburgers.
Mix flour, soda, sugar and cinnamon. Add oil and buttermilk; mix well. Stir in eggs, nuts and apricots. Bake at 325° for 55 to 60 minutes or until bread tests done.
Cream together all ingredients, except wraps, meat and oil. Fold in meat. Place mixture in center of each wrap and pinch to close. Fry at 375° in hot oil until golden brown. Do not overcook.
Cream together sugar, brown sugar, butter and peanut butter. Add vanilla and beaten eggs; mix. Add baking soda, baking powder and flour; mix well. Cut Fun Size Snickers in half. Wrap dough around each 1/2 bar, forming a ball. Place on ungreased cookie sheet. Cookies will flatten as they bake with candy bars as center filling. Bake at 350° for 12 to 18 minutes or until light brown.
Heat oven to 350°; grease and flour 12 cup fluted pan or 10-inch angel food tube pan. In large bowl, combine all cake ingredients except coconut; beat 2 minutes at low speed, then beat 2 minutes at high speed. Fold in coconut; pour into prepared pan. Bake 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool upright in pan 25 minutes. Invert onto serving plate. Cool completely.
Bat together until smooth and fluffy. Bake at 375 degrees for 20 - 25 minutes in graham pie shell. Garnish with pie filling.
Place chicken in flat casserole and top with cheese. Over this, pour soup and wine that have been mixed together. Take seasoning packet from stuffing mix and sprinkle over soup mixture. Cover this with dry stuffing mix. Pour melted butter over this. Bake at 350° for one hour.
Combine flour, cinnamon and nuts. Set aside. Add oil and vanilla to eggs. Beat until creamy. Add dry ingredients. Stir until moistened. Add zucchini and stir until blended. Pour into two greased 9 x 5 x 3-inch loaf pans. Bake at 350° for 1 hour. Yields 2 loaves.
Cover chicken with water; add salt, bay leaves and onions. Bring to boil. Cover and simmer 2 1/2 hours; skim off top. Remove chicken from stock; discard skin and bones and bay leaves. Chop meat and return to stock. Bring to boil; add saffron and noodles and cook at medium heat for 30 minutes. Add salt and pepper to taste.
Mix all ingredients except chips. Pour into casserole dish. Preheat oven to 350°. After all is in dish, sprinkle chips over top of casserole and bake for 30 minutes.
Cook beef cubes until they begin to stick and are tender. Add all other ingredients. Cook on medium heat for 1 hour. Serve hot with cornbread.
Melt butter and add sugar; stir and cook over low heat for a few minutes. Add about a tablespoon of water, then pineapple with juice. Dissolve cornstarch in a little water and add to the mixture. Stir in lemon juice. Cut toast into small cubes and add. Place in greased 13 x 9-inch baking dish and bake at 350° for 30 to 45 minutes. Serves 4.
Mix well. Fold in 1 small Cool Whip. Refrigerate 2 hours before serving.
Mix all ingredients. Make dough stiff enough to be rolled out and cut with cookie cutter. Bake on cookie sheet 12 to 15 minutes at 325°.
Brown the ground beef and onion. Add the garlic powder and chili powder. Drain. Put meat mixture in crock-pot and add the remaining ingredients, except cheese. Just before serving, add the cheese. Stir and serve warm with tortilla chips.
Mix the ingredients with mixer on medium speed until blended and at high speed until smooth and creamy.
Cook hamburger meat and sausage. Drain well. Add cheese and stir until melted. Add spice ingredients. Spread on bread slices. Top with olive slice, if desired. Serve warm.
Brown ground beef and onion until completely cooked. Add condensed tomato soup. Stir well and simmer for 30 minutes or until thick. Serve on buns.
Brown beef and drain off fat. Add water and all other ingredients. Bring to a boil; reduce heat and simmer (covered) for about 1 hour or until vegetables are tender. Season to taste with salt and pepper. Remove leaves. Freezes well. Yield: 10 servings.
Toss cheese with flour. Add remaining ingredients; mix well. Pour into crust. Bake at 350° for 1 hour. Makes 8 servings.
Heat oil and cook onion and bacon for 2 to 3 minutes. Add green pepper and curry and cook a further minute. Pour over stock and milk, then add fish, corn and potatoes. Season. Cover and simmer for 20 minutes.
Beat eggs; add soda to sour cream and blend together. Sift rest of dry ingredients.	Add to egg and cream mixture. Melt butter and add to mixture. Mix until creamy smooth. Refrigerate at least 2 hours.
Mix dry ingredients together. Pour enough milk into dry ingredients to set. Stir, making a paste. Once all ingredients have been mixed well, then add remaining milk. Put over low heat and cook, stirring constantly. Separate eggs. Beat egg yolks well, then add a small amount of hot mixture to the egg yolks. Mix well. Add egg mixture to rest of pie ingredients and continue to cook over low heat until pie mixture is thickened to your liking. Add vanilla at the end. Pour into baked and cooled pie shell. Use egg whites to make meringue for top of pie. Brown in oven.
Mix applesauce and cinnamon until well blended. Roll out 1/4-inch thick; use cutters to make shapes for any holiday. Use straw to put a hole through top of ornament. Let dry for several days; carefully turning occasionally. Makes approximately 12 ornaments. Put ribbon or yarn through hole and hang. Great for the tree or on the wreath. They make great fresheners for the bathroom too.
Cook carrots until almost tender and add 1/2 cup plus 2 tablespoons brown sugar. Finish cooking until done. Add 2 tablespoons cornstarch, mixed with 1/4 cup water; stir into carrots.
Place vanilla wafers into foil cupcake cups. Beat the remaining ingredients; beat well. Pour in cups. Bake 15 minutes at 350°.
Mix all ingredients. Serve warm or chilled. May also add chopped onion, olives, etc.
Prepare 2 round cake pans with the butter or 50/50 butter and oil mixture (I use expeller pressed canola or sesame oil). Coat bottom and sides of pan. Add 3 to 6 tablespoons brown sugar, spreading evenly. Press walnuts or pecans into sugar, covering the bottom of pan with nuts. About 5 minutes before filling the pan with batter, warm the pans in a 350°, preheated oven.
Cream Crisco. Add sugar gradually, then eggs. Beat until light and fluffy. In another bowl sift flour, baking powder and salt. Add to first mixture. Add enough wine to make dough stick together. Roll 1/2-inch thick and cut into cookies. Bake at 350° until light brown.
Combine all ingredients in large pot with lid. Bring to boil for steaming and cover. Turn heat down; steam for about 5 to 10 minutes. Stir occasionally during steaming. Serve on white rice.