HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat yolks with 1/2 cup sugar and cocoa, fold in stiffly beaten egg whites. Line well-greased biscuit pan with wax paper, brush with butter or oil. Pour mixture on this. Bake at 325° for 20 to 25 minutes. Turn out on a towel; roll as a jelly roll. When cold, unroll and spread with whipped cream sweetened with powdered sugar. Roll, slice and serve with hot chocolate sauce.
Mix sugar and eggs until creamy. Add cooking oil and grated carrots. Add flour, soda, baking powder and salt. Mix for 2 minutes, then add cinnamon. Pour into two 9-inch cake pans. Bake at 350° for about 30 to 35 minutes.
Combine celery, meat, onion and sliced potatoes in a baking pan. Bake 1 1/2 hours. Cool 2 cups of noodles. Mix all together and add soup, Milnot and cheese. Cook until cheese is melted and season to taste.
Mix together. Just before serving, add one 12-ounce package of Fritos corn chips and 1 bottle Catalina dressing.
Brown hamburg; drain. Add onions; cook to soft. Add remaining items and simmer for 1 hour.
In a bowl, combine tuna, bread crumbs, celery, mayonnaise, onion, chili sauce and egg. Shape into 4 patties. Melt butter in a skillet; cook patties for about 4 to 5 minutes per side or until lightly browned. Serve on buns with lettuce and tomatoes.
Brew a quart of tea. Pour in pitcher. Combine other ingredients. Stir and serve.
Mix all ingredients together except peanut butter and vanilla and cook until soft ball stage. Then add peanut butter and vanilla; beat until smooth. Pour into buttered dish and let cool.
In a 9 x 13-inch pan, mix 1 stick melted butter and 1 crushed package of graham crackers to form crust.
Mix as you would any other cake. Bake in moderate 325° oven for 1 hour and 15 minutes or until done. Use tube or Bundt pan.
Cook brown sugar, syrup, butter and salt at 245°. Boil for 5 minutes. Add flavoring and baking soda; beat. Pour over corn. Bake at 250° for 1 hour. Stir every 15 minutes.
Cook shells by directions (drain). Brown hamburger meat (drain excess fat). Mix picante sauce, tomato sauce and water together. Add 1/2 cup sauce mix, 1/2 cup cheese and 1/4 cup onions to meat. Pour half of remaining sauce into bottom of 9 x 13-inch Pyrex dish. Stuff shells and put into dish. Pour remainder of sauce over shells. Bake shells (covered) 30 minutes at 350°. Uncover and top with remainder of cheese and add onions. Return to oven just to brown onions and melt cheese.
Brown sausages and cut into 1/4-inch pieces. Cube bread and place in 9 x 13-inch pan. Spread sausages and cheese over bread. Add milk to beaten eggs and pour over bread mixture. Spread undiluted soup over the top. Bake in 325° oven for 1 hour.
You will need 12 plastic cups or popsicle molds (3 ounces each), and 12 popsicle sticks.
Mix all. Bake in muffin tins at 325° for 15 minutes. Do not overbake.
Combine beef, bacon and onion in skillet. Cook over medium heat until meat is browned. Drain off grease. Add soup, salt and paprika to skillet; mix well. Continue cooking 15 minutes, stirring occasionally. Stir in sour cream; heat but do not boil. Serve over noodles or rice. Yield: 4 to 6 servings.
Preheat oven to 350°. Grease a 13 x 9 x 2-inch sheet cake pan. In large bowl, cream butter. Gradually add sugar; beat until light and fluffy. Add eggs, one at a time, beating well after each addition. Mix in almond extract. Stir in flour alternately with sour cream. Pour into prepared pan. Spoon cranberry sauce evenly over batter; spread slightly, but do not try to cover batter. Sprinkle with almonds. Bake 35 to 40 minutes or until cake pulls away from sides of pan . Drizzle with glaze. Cut into squares.
Combine sweet potatoes, butter, eggs, brown sugar, salt and spices; mix well. Add juice, blending until smooth. Pour into baking dish and bake at 350° for 30 to 40 minutes. Top with marshmallows and bake until just melted. Yields 8 servings.
In large saucepan, combine onion soup mix and spaghetti with water; cook 20 minutes or until spaghetti is tender. Do not drain. In large skillet, brown meat; stir in tomato sauce and paste, parsley, oregano and basil. Add to onion soup-spaghetti in the saucepan and heat through. Makes approximately 4 servings.
Mix dry ingredients in a large bowl, slowly stir in milk and add eggs one at a time to mix. Should be the consistency of a pancake batter. May add a little more milk if desired. After batter is ready, sprinkle nutmeg lightly over batter. Dip dry bread slices in batter and cook in a lightly greased electric skillet or frying pan over a slow heat. Allow to brown on both sides.
Melt margarine in a 9 x 13-inch pan. Mix flour, sugar and milk. Pour into pan on top of margarine. Add fruit (juice and all) up and down flour mixture, not going to edges. Do not stir. (Crust will bake over fruit. Bake at 350° for about 30 minutes or until brown.
To mix gelatin, add thawed strawberries, pineapple and nuts. Pour 1/2 mixture into container. Congeal. Spread sour cream over. Slice bananas over sour cream. Cover with rest of strawberry mixture and congeal. Serves 8.
Cut up frying chicken into 8 pieces or quarters if small. Rinse and leave wet. In a bowl, mix seasonings. Coat chicken well. Place coated chicken in oven-safe pan. Do not overlap pieces. Sprinkle bread crumbs on chicken. Bake until brown in 400° to 450° oven. If chicken seems dry, add a little barbecue sauce or water. Cover with aluminum foil. Reduce oven to 250° or 300°. Bake until done, about 1 to 1 1/2 hours.
Combine the corn flakes, Parmesan cheese, garlic salt or powder, parsley flakes and pepper. Dip chicken in butter, then dip in crumb mixture. Place on a greased shallow baking pan. Bake at 350° for 1 hour. Serves 4.
Heat oven to 375°. Lightly grease 12-inch tube pan. Mix sugar and cinnamon. Working with 1 can at a time, remove biscuits, separate and cut each one into 4 pieces. Coat with butter, add to bag of sugar mixture. Shake to coat. Gently press pieces into prepared pan. Repeat with remaining cans of biscuits. Bake 45 to 50 minutes or until brown and toothpick inserted near center comes out clean.
Cook on low heat until forms a syrup. Add 1 cup marshmallows. Continue cooking until melted. (You may want to finish in the oven at 350°, it will scorch easily.)
In a large bowl, mix all ingredients. Stir well. Then roll into small balls. Place on well-greased cookie sheet. With a fork, press balls of mixture down. Bake at 350° or 400° until golden brown. Sprinkle small amount of white sugar on top of cookie while still hot.
Mix first 7 ingredients well. Add shrimp (make sure shrimp is thawed and squeeze all excess water out of shrimp). Chill overnight. Serve with crackers.
Cream shortening, sugar and eggs. Stir in dry ingredients, mango and lime juice. Mix all together, add nuts. Bake in loaf pan at 375° for 1 hour. Do not cut until next day for firmness.
Mix sugar, butter and peanut butter with mixer. Roll mixture into balls on waxed paper.
Cover bottom of large pot with oil and warm. Cube pork; mince garlic and chop onion. Put pork, garlic, 1/4 of onion and desired salt in pot and brown; sprinkle 2 tablespoons of flour while stirring and browning meat. When brown, turn down heat. Chop tomatoes and chilies and add with the rest of the onion to the meat; add 1 quart of water and boil. Boil water out 3 times or until all ingredients are very soft. Lower heat when thick or add cornstarch. Great on burritos, eggs, fried potatoes, rice.
In a large bowl, mix pudding and milk. Beat until pudding sets. Add sour cream and blend well. Add Cool Whip and blend. Add Eagle Brand milk, if desired (and it is yummy with it), and blend well.
Beat together and pour into muffin tins. Bake at 350° for 20 minutes.
Combine all the dry ingredients. Combine all the wet ingredients. Mix together, alternately adding dry and wet ingredients. Pour batter into large tube pan (10-inch). Bake for 50 to 60 minutes. (Might need 5 or 10 minutes more.) Check with cake tester. Bake at 350°.
Brown first 5 ingredients and drain. Put tomato sauce, tomato paste and Italian seasoning on simmer while you prepare noodles. Don't overcook noodles all of the way. Set noodles aside. Put meat on low. Take 9 x 13-inch pan, line with noodles, meat sauce mixture, then a thin layer of Ricotta cheese, then Mozzarella cheese; last ingredient before repeat. Top layer: Ricotta cheese next to noodles and meat mixture and cover with Mozzarella and thin layer of Parmesan cheese. Bake for how long it takes for it to get brown in 350° to 400° oven.
Cook the ribs on a broiler pan filled with about 1/2 inch of water. Lay out the ribs on the broiler and sprinkle with garlic salt. Cover ribs with aluminum foil, sealing around the edges so that the steam helps to cook the meat. Cook for 1 1/2 hours at 350° in oven, then take out of oven, remove the foil and turn the ribs over. Sprinkle with garlic salt, check the water level in the bottom of the broiler, re-cover with foil and cook for another 1 1/2 hours at 350°. It seems like a long time, but it's right way to do it!
Beat egg and mix with soup, salt and pepper. Add cheese and mayonnaise. Mix in with broccoli. Put in casserole and cover with more Swiss cheese. Bake 30 minutes at 350°.
Preheat oven to 350°. Wash and core apples. Starting at stem end, pare apples 1/3 of the way down (this helps keep skins from bursting). Place in shallow baking pan, pared sides up. Boil water, sugar and cinnamon for 10 minutes over medium heat. Pour over apples. Bake about 1 hour or until easily pierced with fork (spoon syrup over apples frequently during baking to glaze). Serve warm with cream or ice cream.
Combine in top of double boiler. Cook over rapidly boiling water. Beat with a rotary beater or electric mixer until mixture stands in peaks. Remove from heat. Add vanilla; continue beating until thick enough to spread.
Pat hamburger in bottom of casserole dish. Place sliced onions over meat. Mix beans and soup; pour over onions. Cover with Tater Tots. Bake for 1 hour at 350°.
In a large saucepan, cook onion in butter until tender, but not brown. Mix together remaining ingredients. Heat to boiling and keep warm, but not bubbling. May be made ahead of time and actually improves with standing and reheating.
Cream sugar, shortening and eggs. Beat in vanilla and buttermilk. Combine dry ingredients and blend in slowly. Drop by rounded teaspoonfuls on a cookie sheet. Sprinkle with sugar. Bake at 350° for 10 minutes. Makes approximately 48 cookies.
Place all ingredients into a large container. Stir until all are blended together. Store into airtight container until ready to use.
Cream butter and sugar thoroughly with electric mixer so mixture will not be grainy. Cook, add vanilla and eggs, one at a time, beating after each addition. Pour in baked pie shell and cover with whipped cream. Chill a few hours before serving. Toasted coconut may be sprinkled over whipped cream.
Mix all ingredients well and pour into pie shells. Bake for 50 to 60 minutes at 350°.
Mix all ingredients together in casserole dish and place buttered bread crumbs on top. Bake in a 350° oven for 1 hour if cold. If ingredients are warm, bake until slightly brown.
Preheat oven to 250°. Melt butter in large shallow 15 x 10 x 2-inch roasting pan in oven. Remove. Stir in seasoning packet. Add cereal and nuts. Mix until all pieces are coated. Bake in oven for 45 minutes. Stir every 15 minutes. Add beef jerky and cheese. Stir to coat evenly. Bake an additional 15 minutes. Spread on absorbent paper to cool. Makes 9 1/2 cups.
Line a 24-muffin tin with cupcake liners. Place one vanilla wafer in each one. Blend sugar, cream cheese, lemon juice, eggs and vanilla in bowl. Spoon in each tin to about half full. Bake at 350° for 20 minutes. Let cool. Top each with a spoonful of cherry pie filling.
Grease and flour 10-inch tube pan. Combine brown sugar, cinnamon and 1/2 cup of pecans in a small bowl. Set aside. Combine cake mix, salad oil, sugar, vanilla, eggs and sour cream. Beat two minutes at medium speed. Stir in 1/2 cup pecans. Pour half of batter into prepared pan. Sprinkle with half of brown sugar mixture. Pour remaining batter in pan and sprinkle with remaining brown sugar mixture. Bake at 325° for 50 to 60 minutes.
Mix all ingredients together and shape into balls. Brown in pan and drain. Place in baking dish. Combine 1 can of cream of mushroom soup and 1/2 cup water. Add to meatballs. Bake at 350° for 1 hour. Serve over rice or noodles.
Cook cocoa, sugar and cornstarch, plus 1 cup boiling water, stirring constantly until mixture thickens. Remove from heat and add rest of ingredients. Pour on cake. You can spread on cake right out of the oven. Makes 2 cups.
Mix all ingredients except macaroni. Add drained, cooled macaroni and mix. Add more Miracle Whip if too dry. This is best if made the day before eaten. Spice amounts may vary according to your taste. Flavor greatly enhances overnight.
Brown ground beef with onion. Add seasonings and tomatoes. Cover and simmer 10 minutes. Add kidney beans. Pour mixture into 2-quart casserole dish. Spread corn bread batter over top. Bake at 425° until corn bread is brown.
Cream together shortening and sugar. Add beaten eggs and nuts, vanilla and salt; then flour sifted with baking powder. Bake 30 minutes in moderate oven; cool and cut into sticks or squares.
Drain crab meat. Mix all ingredients in bowl; spread on English muffins. Cut muffins into quarters. Broil 5 to 7 minutes. Can be frozen 3 to 4 months.
Bring to boil butter, water and cocoa. Mix together sugar, flour, soda and salt. Pour hot liquid into flour mixture and beat well. Add eggs and beat. Add sour cream and beat. Pour into greased cookie sheet. Bake at 350° for 20 minutes.
Mix sugar, melted butter, Karo, flour and vanilla. Stir in eggs, one at a time. Do not beat. Add pecans. Bake at 350° for 1 hour or until firm.
Mix flour, salt, sugar and cinnamon. Pour over apples in pie crust and add butter on top. Bake at 400° for 15 minutes. Reduce heat to 300° and bake immediately.
Combine all ingredients. May need more milk to make a sticky dough. Roll out dough and cut into biscuit shape. Bake 375° for 15-20 mins.
Beat eggs. Add salt, pepper, oil, cheese, garlic, onion and parsley. Mix flour and baking powder together. Add to egg mixture, then fold in zucchini. Pour into greased and floured 13 x 9-inch pan. Bake at 350° for 25 to 35 minutes. Cut into 2 x 2-inch squares.
Peel, dice, cook and cool potatoes (seasoned); set aside. Cook and crumble bacon; set aside. Combine all ingredients; mix lightly. Bake casserole dish uncovered at 350° for about 30 minutes.
Fry beef and onion until it loses its pink color. Add enchilada sauce, salt, pepper, water, soup and green chilies. In a 2-quart casserole layer tortillas and meat mixture and cheese. Bake at 350° until hot through.
Measure Cocoa Puffs into large bowl. Set aside. Bring sugar, syrup and honey to rolling boil. Add peanut butter. Stir until smooth. Pour over cereal. Stir until well coated. Shape into small balls and place on wax paper to cool. Store in airtight container.
Fill a large salad bowl with shredded lettuce. (Slice like cabbage to make it more fluffy.) Add in layers the celery, green pepper and onion. Cook the frozen peas and allow to cool, then add to salad in layers again: peas and mayonnaise. Sprinkle sugar over dressing. Use cheese to cover salad. Sprinkle bacon bits on top. Cover with plastic wrap. Refrigerate 8 hours or overnight.
Mix half of strawberries, cut up, with sugar, water and cornstarch. Cook over medium heat 2 to 3 minutes. Cut remaining berries and put in bottom of baked pie shell. As mixture cools, pour over berries. Top with whipped cream and garnish with a few berries. Refrigerate a few hours before serving.
Pour the chicken broth into a medium saucepan. Stir in the noodles and carrots. Bring to a simmer over high heat, about 2 minutes.
Have all cheese at room temperature. Blend the 3 cheeses, grated onion, Worcestershire sauce, 1/4 cup parsley and 1/4 cup nuts. When everything is blended, make into a ball and roll in the other 1/4 cup parsley and 1/4 cup nuts. When ball is well coated with parsley and nuts, wrap in foil and refrigerate for several hours. Serve with crackers.
Mix preceding ingredients and in greased muffin pan, cook at 400° for 10 to 15 minutes until light brown. Makes 6.
Mix sugar, flour and butter. Put peaches in a 2-quart casserole dish, then put mixture over peaches. Bake at 375° until golden brown.
Blend cream cheese with 1/2 cup butter; then stir in flour. Refrigerate dough. Heat oven to 375°. Shape dough into 24 balls. Place one in each cup of greased mini muffin pans. Press dough to bottom and sides of each cup. In a small bowl beat 1 tablespoon butter, egg, brown sugar, vanilla and salt until smooth. Divide pecans into half. Use half to sprinkle on bottom of pastry-lined muffin pans. Fill each with about 1 teaspoon egg mixture. Top with rest of pecans. Bake 20 to 25 minutes. Cool, then carefully remove from pans. Makes 24 cookies.
Cook mixed vegetables according to directions; drain. Add next 4 ingredients; mix well. Spoon into lightly greased 2-quart shallow baking dish. Sprinkle crumbs over top and drizzle with margarine. Bake at 350° for 30 minutes. Sprinkle vegetables with garlic salt if desired.
Mix equal parts of Parmesan and lemon pepper. Roll chicken in cheese, then butter and back to cheese. Place on baking sheet. Bake at 350° for 45 minutes or until done.
Brown meat. Saute onion and bell pepper; add to meat. Season meat mixture with a little sugar, basil and salt to taste. Pour tomatoes, tomato sauce and tomato paste over meat mixture and simmer. Cook macaroni in salted water according to package directions and drain. While macaroni is hot, add sour cream and cream cheese. Stir until melted. Pour over meat mixture in buttered casserole. Grate cheese and sprinkle on top. Bake for 30 minutes at 350°.
Melt butter; saute onion, bell pepper and jalapeno. Add soup and let cook on medium heat for 10 minutes. Add meat; season to taste with Cajun seasoning, salt, pepper and Tabasco or Louisiana hot sauce. Add garlic last. Cook 10 minutes on medium heat; let set 10 minutes. Serve over rice.
Cook pasta according to directions. Add vegetables 3 minutes before pasta is finished. Drain. Toss with Italian dressing. Put into casserole dish. Sprinkle cheese on top and bake 20 to 30 minutes at 350°.
Salt chicken and then dip in beaten egg that a little water has been added. Then roll chicken in a mixture of the potato flakes and Parmesan cheese. Put in baking dish skin side up, uncovered. Bake 30 minutes. Turn over and bake 30 minutes more.
Mix the sugar, flour, salt and soda. Melt margarine, cocoa, oil and water. Add the eggs and buttermilk. Bake in oiled sheet pan at 325° for 45 minutes to 1 hour. Cool and frost.
Brown sausage. Mix sausage and cheese together. Slowly add Bisquick and knead together by hand. Add water if too dry. Roll into balls and bake on cookie sheet at 350° for approximately 10 minutes, until brown. Freezes well, then just warm in the microwave.
In large skillet, stir-fry green pepper and celery in butter until tender-crisp. Combine cornstarch, water and soy sauce; blend into pepper mixture. Stir in bouillon. Cook and stir until thickened. Stir in remaining ingredients except noodles. Heat thoroughly. Serve over noodles. Serves 6.
Cook chicken in water until tender. Remove meat from bones. Add vegetables, seasonings and noodles. Simmer until done. Add water as needed.
Mix together ingredients, except cheese. Pour 1/2 batter in dish or pan. Put 1/2 cheese on top. Pour rest of batter and top with cheese. Bake at 350° for 45 minutes.
Fry sausage and hamburg. Drain grease. Add all other ingredients and stir. Let simmer until hot.
Combine all except cheese in 1 1/2-quart greased casserole. Put cheese on top and bake at 450° for 15 minutes.
Crush 1/2 berries. Add sugar and cornstarch. Dissolve gelatine in lemon juice and cook over low heat until thick and transparent. Cool. Quarter remaining berries and fold into cooled mixture. Spoon into baked pie shell and top with whipped cream.
Mix sugar, Crisco and eggs together. Sift flour, spices and salt. Dust raisins and nuts with mixture. Heat applesauce with soda and when it bubbles up, fold in with dry ingredients. Then mix in pineapple and beat with electric mixer. Add other fruits. Bake 1 1/2 hours in tube pan. Turn off oven and leave cake in for about 10 minutes. Let cool and then remove from pan. Freezes very well.
Slice zucchini and combine with mushrooms in a 1 1/2-quart glass casserole. Sprinkle with garlic powder and salt. Dot with butter. Microwave, covered, for 7 to 8 minutes or until zucchini is tender. Stir in tomatoes and cheese. Microwave, covered, for 2 to 3 minutes, or until hot and cheese is melted. Very colorful, delicious dish.
In a small bowl, combine sesame seed and Parmesan cheese. Roll chicken pieces in sesame mixture. Heat oil in ovenproof heavy-bottomed nonstick skillet or saute pan, until just below smoking point. Add chicken strips and brown on both sides over medium-high heat; do not scorch. Place chicken strips on cookie sheet and bake in preheated 425° oven for 8 to 10 minutes or until cooked through. To serve, arrange chicken strips on plates with lettuce leaves and garnish with orange rind. Serve with honey-mustard sauce.
Mix Cool Whip and dry orange Jell-O well. Add other ingredients; mix. Chill and serve.
Cook beans slowly with no seasonings. Saute onions in margarine (1 stick) until soft. Add to beans, along with cheese and soup. Crumble crackers in remaining 1 stick of margarine until completely absorbed. Place bean mixture in greased pan and sprinkle cracker crumbs on top. Bake at 350° until brown.
Place turkey in 5 gallon bucket. Add spices and enough water to cover turkey completely. Marinate for 5 days (keep cool; add ice cubes if necessary). Wrap in foil with small hole at each end. Smoke over very low fire (keep temperature under 200°) for 16 hours. Remove foil and glaze with:
Line 15 x 13 pan with whole graham crackers. Sprinkle 4 1/2 oz. slivered or sliced almonds over them. Boil: 1 3/4 sticks butter and 2/3 cup brown sugar for 2 minutes from the time it starts to bubble. Spoon over crackers and nuts. Bake in 350° oven for 10 minutes. Cut while still slightly warm.
Mix all ingredients together in bowl; do not overmix. Fill muffin cups high. They will rise slightly. You can use cupcake paper cups. Bake in hot oven (425°) until done (about 20 to 25 minutes). Makes 1 dozen.
Cream sugar and butter with electric beater until smooth. Beat eggs in separate bowl with electric beater for 30 seconds. Add eggs to butter and sugar mixture. Alternate milk and flour to mixture, adding a little at a time. Blend very well. Add lemon extract. Continue to beat for another 2 minutes. Place batter in greased and floured Bundt pan. Cook at 325° for 1 hour, then another 15 minutes at 350°.
Cook and stir ground beef, onion and garlic powder until brown, drain. Stir in remaining ingredients. Cover and bake at 350° for 1 hour; stir. Serve over spaghetti noodles. Sprinkle with Parmesan cheese.
Pour boiling water over tea, sugar and mint; let cool. Strain, add fruit juices and enough water to make a gallon. Serve over crushed ice.
Combine all ingredients together. Raisins last. Pour into 8-inch or 9-inch unbaked pie shell. Bake at 450° for 10 minutes, then bake at 325° for 35 minutes longer. Test with knife, done when comes out clean.
Allow butter to soften, but not melt (leave out for 2 hours at room temperature or use Low power on microwave carefully). In large mixing bowl, blend sugar into butter. Blend in 1 cup of flour. Add orange juice and blend. Blend in second cup of flour. Add vanilla. Blend in chocolate chips in quantity as desired.
Mix cream cheese with well drained mushrooms. Lay out crescents, but do not divide. Press perforations together. Spread with cream cheese mixture. Roll up jelly roll style and slice into eight to ten slices. Bake according to package instructions.
Cut steak into thin slices. Mix fajita seasoning with 1/4 cup beer or cold water. Marinate meat with seasoning in plastic Ziploc bag for several hours.
Brown meat in oil and add the flour; blend. Then make the sauce. Add green peppers and rest of the seasonings to meat and add the water. Cook slowly for 10 minutes. Serve on cooked rice.