HumbleIntelligence/food-ner-1-Million huggingface dataset:
Use thick pan. Cook on medium heat. Let water, syrup and sugar boil until it turns to thread or hard-ball stage when dropped in cold water. Pour syrup mixture into the beaten egg whites slowly, beating until it starts to get thick. Then spread on waxed paper that you have sprinkled with powdered sugar. Then spread peanut butter on top of this. Using the paper to keep smooth, roll into a log. Chill in fridge until cool, then slice.
Preheat oven 350°. Fold together cake mix and pineapple until just moistened. Pour into a 9 x 13 ungreased pan. Bake 35 minutes or until brown on top.
Combine ingredients and mix well. Bake in an ungreased casserole for 40 minutes at 350°. Serves 4 to 6.
Cook chicken. Cut in bite-sized chunks. Combine all ingredients and mix well. Serve cold. Makes 6 servings.
Mix sugar, evaporated milk and marshmallows in a medium saucepan. Cook and stir over medium heat until mixture boils. Roll and stir 5 minutes. Add peanut butter and vanilla. Stir until smooth. Pour into a buttered 8-inch square pan. Cool. Cut into 25 pieces.
Melt semi-sweet chocolate chips over low heat. Stir until smooth. Quickly pour on lightly greased cookie sheet. Melt the vanilla chips until smooth and add peanut butter; stir until combined. Pour over the chocolate and swirl. Let cool or put in refrigerator. Break into pieces.
Blend sugar, flour, eggs, margarine and vanilla well. Stir in chocolate chips, pecans and coconut. Pour into unbaked pie shell. Bake 350 degrees for 30-35 minutes or until firm. Serves 6 to 8 depending on serving size.
Brown beef and onion. Mix seasonings in water. Mix browned beef, cooked macaroni, seasonings and tomato sauce. Pour 1/2 mixture in Pyrex dish; add 1/2 of cheese. Pour remaining meat mixture and top with cheese. Makes two 8 x 8 or one 8 x 12 inch pyrex dishes. Freezes well for another meal.
*To sour milk, place 1 teaspoon of white vinegar in a measuring cup; add enough milk to equal 1/4 cup.
Cook cabbage in 4 tablespoons butter over low heat until lightly browned, stirring frequently. This will take 35 to 45 minutes. Prepare noodles according to package directions, using salted water, and then drain well. Add noodles, remaining 2 tablespoons butter and salt and pepper to cabbage and cook until heated through.
Heat oil in a large frying pan. Brown meat and drain. Stir in consomme, wine, soy sauce, garlic and onion powder. Heat to boiling. Reduce heat, cover and simmer for one hour or until meat is tender. Serve over rice.
Place sugar in medium mixing bowl, stir in syrup. Place in oven and cook on High power for 4 minutes. Remove and stir in peanuts, vanilla, salt and butter. Return to oven and cook for another 4 to 5 minutes until light brown, remove. Stir in baking soda until light and frothy. Pour on buttered cookie sheet or wax paper and let cool 45 minutes or until hard. Place in Ziploc bag or airtight container for storage.
Cook potatoes, onions and celery in water, drain. Set aside. Melt butter, add flour and stir well. Add salt and milk. Cook until thick stirring constantly. Add cheese and drained potato mixture. Add tomatoes and parsley.
In small saucepan, dissolve the bouillon cube in boiling water. Add onion and simmer 5 minutes.
Stir in 3 1/2 C flour with 1 teaspoon of salt, 1 teaspoon of baking powder. Chill for 1 hour. Roll 1/8 in. thick on floured board. Cut with cookie cutters. Bake at 375 for about 10 minutes. Decorate as desired.
Mix milk and lemon juice until it thickens. Mix in Cool Whip. Fold in remaining ingredients. Pour into prepared graham cracker crust. Makes 2 pies.
Crumble bacon and drain sausage on paper towels. Cool. Grate cheese; add to Bisquick along with sausage. Stir well. Slowly stir water in with fork. Make into small balls; brown in 400° oven for 10 or 12 minutes or until lightly browned. Serve hot.
Mix well. Form into small balls. Bake at 325 to 350 about 20 min. Makes 3 dozen.
Combine apples, oil and sugar. Add beaten eggs. Sift together flour, soda, salt and cinnamon. Add to batter. Stir in vanilla and nuts. Bake in 9 x 13-inch greased and floured pan at 350° for 45 minutes. (Cake batter will be very thick.)
Slice pork and serve on platter over pasta. Cover with tomatoes. Garnish and enjoy.
Saute onions and garlic in butter. Brown meat; drain. Stir in soup, sauce, paste, and salt. Cook until mixture begins to boil. Layer tortilla chips in a 9x13 pan sprayed with Pam. Pour mixture over the top of chips. Top with cheese. Bake 20 minutes at 375°. Serve with salsa.
Mix together the first four ingredients. Pour over the crackers and pretzels and mix well. Let set for at least one hour.
Mix together the first 3 ingredients. Add the peanut butter. Blend well. Spread in a 9 x 13-inch pan. Chill 20 minutes. Add the melted chocolate by spreading over the peanut butter mixture. Chill an additional 15 minutes and cut.
Defrost hash browns and combine in a large mixing bowl with 1/2 cup butter. Season with salt and pepper. Add onion, sour cream, cream of mushroom soup and grated cheese. Blend ingredients well.
Boil vinegar and and sugar for 2 minutes. Allow to cool. Combine remaining ingredients. Pour vinegar sauce over salad and allow to stand overnight. Keeps well in a covered container in refrigerator. Keep on hand for quick meals.
*Or use 1 (6 ounce serving size) package pudding and 2 1/2 cups cold milk.
Cook vegetables on medium until tender. Add meat and cook until browned. Drain. Stir in ketchup, water, chili powder, salt, black pepper and hot sauce. Reduce to low for 15 minutes and simmer or until thick. Serve.
Mix cheese and crumbs. Add liquid from asparagus to mushroom soup. Put layer of cheese-crumbs mixture in bottom of greased casserole, then a layer of asparagus tips. Dot with butter and sprinkle with chopped nuts. Cover with a layer of soup mixture. Repent layers until ingredients are used up, ending with a topping of cheese-crumbs mixture. Bake at 350° for 20 minutes.
Boil sweet potatoes until tender. Slice into 1/4-inch slices. Layer potatoes and apples in baking dish. Mix brown sugar, salt and cinnamon, sprinkle and dot with butter. Repeat layers until dish is filled. Bake for 50 minutes at 350°.
Mix all ingredients together. Place 2 to 3 teaspoons in coffee mug. Add hot water.
Combine oleo,	sugar,	flour and nuts. Press	into a 9-inch pie pan, going halfway up the sides. Bake	at 400° for 12 minutes.
Cut two pieces of foil large enough to wrap the meat in. Sprinkle half of soup mix and mushrooms on foil. Place roast on foil and sprinkle rest of soup mix and mushrooms on top of meat. Wrap very securely. Place in oven in flat roaster and bake at 300° for 4 hours.
Preheat oven to 400°. Sprinkle berries with 1 tablespoon of sugar. Sift together flour, sugar, baking powder and salt. Beat eggs. Blend with oil, milk and orange rind. Add to flour mixture and stir. Drain berries; fold into batter. Fill paper lined cups and bake in 400° oven for 15 minutes or until pick inserted comes out clean. Serve with cream cheese. Makes 1 dozen.
Combine all ingredients in a large bowl. Mix well. Chill 3 or 4 hours. Serve.
Cook carrots seven minutes. Drain. Peel and slice onions; separate into rings. Slice green pepper. Combine these vegetables in a casserole. Set aside. Combine remaining ingredients. Cook for fifteen minutes. Pour over vegetables. Serve hot or cold.
In large saucepan, combine cranberries, sugar, cranberry-apple juice cocktail, allspice and ginger; bring to boiling. Stir in apples and grated orange peel; simmer 2 minutes or until almost all berries have popped. Pour mixture into bowl; cool. Cover and refrigerate until cold. Before serving, stir in chopped orange and pecans.
Cut biscuits into fourths. Combine 1 1/2 teaspoons cinnamon and 3/4 cup sugar in bag. Add biscuits and shake to coat. Place biscuits in greased Bundt pan. In saucepan, mix margarine, brown sugar, Eagle Brand milk, 1 cup sugar and 1 1/2 teaspoons cinnamon. Bring to a boil and pour over biscuits. Bake at 350° for 30 minutes.
Coarsely grind first 3 ingredients. Stir in sugar, salt and cinnamon; set aside. Cook raisins and apricots in 1/2 cup water over medium heat until raisins are plump, about 5 to 10 minutes; drain. Stir raisins, apricots and pecans into relish. Refrigerate overnight to allow flavors to blend. Yields approximately 3 1/2 cups relish.
Use an 8-inch square pan. Bring pineapple with juice to a boil. Off heat, stir in jello to dissolve. Cool. Stir in buttermilk and fold in Cool Whip until no lumps remain. Stir in pecans. Pour into pan and refrigerate 4 hours. Serve in cut squares on lettuce leaves, garnished with canned mandarin orange segments. Serves 6 to 8.
Preheat oven to 400°. In skillet brown meat; drain. Stir in taco seasoning, water, corn, green pepper and tomato sauce. Pour into 2-quart casserole. In a separate bowl prepare muffin mix according to directions, adding 1/2 can of the onions. Spoon muffin mixture around outer edge of the casserole. Bake uncovered for 20 minutes. Top corn bread with cheese and remaining onions. Bake 2 to 3 minutes longer. Serves 6.
Mix beans with 1/2 package taco seasoning. Put in bottom of a medium serving dish. Put avocados on top of beans. Mix mayonnaise, sour cream and second 1/2 package taco seasoning and layer on top of avocados. Put grated cheeses on next, then olives, then tomatoes and lastly, onions. Serve with tortilla chips.
Sprinkle yeast into warm water in a large warm bowl. Add warm milk, sugar, salt, margarine and eggs. Stir in 2-3 cups flour. Beat vigorously with wooden spoon until smooth (150 strokes). Gradually stir in another 2-3 cups flour. Turn out on a floured board, round, and knead for 5-10 minutes. Cover and let rest for 20 minutes. Shape into rolls or coffee cakes, place in greased pans. Brush surface with oil and cover. Place in refrigerator for 2-24 hours. When ready to bake, remove from refrigerator and let stand for 10-15 minutes. Remove cover and bake at 375° for 20-25 minutes.
Slit franks lengthwise, not cutting completely through. In each slit, place 1/3 slice of cheese and 3 dill pickle slices. Wrap in 1/2 to 1 strip of uncooked bacon. Secure with toothpicks. Place in baking dish. Bake at 350° until cheese is melted and bacon is done, about 10 minutes.
Shell the eggs and slice them in half lengthwise. Remove the yolks and mash them with the mayonnaise and mustard. Salt and pepper to taste. Mix until it is smoothly blended and creamy. Stuff equal amounts into the hollow of each egg white. Sprinkle parsley or fresh herbs on top, if desired.
Brown beef and onion in shortening. Add tomatoes, sauce, steak sauce, green pepper, parsley, soup, salt and pepper. Simmer at least 20 minutes. Boil macaroni until tender. Combine with meat mixture. Mix lightly. Place in baking dish. Sprinkle grated cheese and then add Parmesan.
Cook noodles in salted water. Drain, brown meat and onion; drain off excess fat. Mix all ingredients together. Bake in a 2-quart casserole dish for 30 minutes in a 350° oven.
Combine sugar, flour, cocoa, salt and egg yolks together. Stir in milk. Cook over low heat until thick. Add butter and vanilla. Pour into baked pie shell. Top with meringue and brown.
Drain pineapple. Heat juice and dissolve jello in juice. Cut pimentos fine. Mix and mash well with softened cheese. Add all ingredients (except cream) together and mix well. Whip the cream and fold into mixture. Chill.
Line pan with marshmallows. Mix cake mix as on box, then pour over marshmallows. Mix cherry pie filling and jello in bowl. Pour over cake mix. Bake 50 minutes at 350°. Can substitute any flavor pie filling and jello.
In small bowl, combine flour, baking soda, salt and cinnamon; set aside.
Boil, then simmer until chicken is tender. Remove chicken and strain. Use as base for all forms of chicken soup.
Combine meat, bread crumbs, egg, onions and seasonings. Blend well. On a sheet of waxed paper, shape mixture into a 6 x 14-inch rectangle. Sprinkle with sauerkraut and grated cheese, leaving a 1-inch border around all edges. Starting with narrow end, carefully roll the mixture, jelly-roll fashion, using waxed paper as a guide. Place in a shallow baking dish. Bake at 350° for 45 minutes. Serves 6.
Dissolve yeast in warm water. In large bowl, put flour and cut in shortening and sugar. Add yeast, buttermilk and soda. Mix well. Cover bowl tightly and put in refrigerator for 2 hours before using. Take out as much as is needed and roll on floured board or waxed paper and cut into biscuits. Bake at 400° for 15 minutes or maybe a little more. Dough will keep for several days in refrigerator.
Roll gingersnaps with rolling pin or processor to make fine crumbs. There should be 1 1/4 cups of crumbs. Blend butter and crumbs thoroughly, then pat mixture over bottom and up sides of an 8-inch pie pan into a uniform layer. Bake in a moderately hot oven at 350° for 10 minutes, then cool thoroughly before filling with precooked or chiffon pie filling. Makes one 8-inch crust.
Break spaghetti into 1/4-inch pieces. Cook spaghetti and drain. Mix all ingredients in large bowl. Refrigerate for several hours.
Make a dough with flour, water, vinegar, oil, salt and egg yolk. Beat egg white and add. Cut apples in circular slices. Dip them into the dough and fry in deep fat until golden brown. Remove from deep fryer, and sprinkle with sugar and cinnamon. Serve at once.
Cream shortening and sugar. Gradually add eggs, bananas, flour, soda, and salt. Stir in nuts and pour into 4 small greased and floured pans or 2 large pans. Bake at 350° for 45 minutes to 1 hour.
Cut steak into crosswise slices 1-inch wide. Heat oil; brown steak on all sides. Remove meat and place in casserole dish. Pour off fat, then place garlic, vinegar, sugar, paprika, Worcestershire sauce, catsup, salt, dry mustard and pepper in skillet. Simmer 3 minutes. Pour over steak; cover and bake at 350° for 30 minutes. Makes 4 servings.
Mix all ingredients as for any layer cake. Batter will be thinner than usual. Put 4 tablespoons of batter into greased and floured cake pan. Bump pans gently with hands to spread batter over the entire pan. Bake at 350° for 5 to 7 minutes. Do not cook too long or allow layer to get brown. Partially cool before removing from pan.
Mix the cake according to directions on package. Pour into greased 9 x 13-inch pan. Mix the Ricotta cheese, eggs, sugar and vanilla; pour over the cake batter. Bake at 350° for 40 to 45 minutes. Cool; sprinkle with powdered sugar.
Mix dry ingredients. Add eggs, oil and buttermilk. Stir just enough to moisten well. Store in covered jars in refrigerator up to 6 weeks. Bake when desired for 18 to 20 minutes in 375° oven.
Cream shortening and sugar. Add remaining ingredients. Sprinkle top generously with granulated sugar and cinnamon. Bake at 325° for 30 minutes.
Combine all ingredients in soup pot and bring to a boil. Reduce heat and simmer for about 15 minutes. Add water, if needed. Makes 4 hearty portions.
Preheat oven to 350°. Grease 9 x 9 x 2-inch pan. In large bowl, combine flour, sugar, ginger, cinnamon, baking powder, cloves and salt. Stir in margarine, water and molasses until well blended. Pour into pan. Bake 40 to 50 minutes or until cake tester inserted in the center comes out clean. Cool slightly on cake rack.
Prepare macaroni and cheese according to directions on box. Mix all ingredients together; serve cold.
Mix all ingredients except ham and cheese. Put in baking dish and trench middle of loaf. Bake at 350° for 45 minutes. Take out and put ham and cheese in middle, then top with tomatoes that are left. Bake an additional 20 minutes. Serve.
Mix first 5 ingredients together. Shape into small balls and flatten down. Preheat oven to 400°. Bake for 10 to 15 minutes, until just golden around the edges.
Brown and drain ground beef and onion together. Add tomato soup, barbecue sauce and mustard. Simmer 5 to 10 minutes. Serve on hamburger buns.
Mix together sugar, flour, salt and baking powder. Add milk and mix. Add raisins. Add nuts, if desired. Pour into greased pan. Mix together 1 cup sugar and 2 cups boiling water. Pour over cake mixture and bake 3 or 4 minutes in moderate oven.
Place the grated cabbage in a bowl. Add the green pepper, onion, celery and frankfurters. Mix well and chill.
Mix flour, sugar, baking soda, salt and cinnamon together, set aside. In large bowl beat eggs until foamy. Slowly beat in oil. Add flour mixture slowly, beating until smooth. Mix in carrots and nuts. Pour into 3 greased and floured 8-inch round cake pans. Bake at 350° for 15 to 25 minutes. Test for doneness. Allow to cool for 10 minutes be fore removing from pans (do this). Then cool completely on racks.
Cook meat and onions in 1 tablespoon fat or shortening until lightly browned. Add other ingredients and let simmer for 15 minutes. Pour into well greased casserole dish. Add topping.
Pour Hawaiian Punch into a pitcher or punch bowl. Slowly pour in chilled 7-Up. Place a small scoopful of sherbet into each glass. Slowly pour 7-Up and Hawaiian Punch mixture over sherbet. Makes 2 1/2 quarts or about 16 (6 ounce) servings.
Place chicken in a 9 x 13-inch baking dish. Layer egg slices on this. Blend broth and soup in a saucepan and bring to a boil. Pour broth and soup mixture over chicken and egg slices; let stand a few minutes before putting on crust (may need to add a little more broth).
Brown ground meat in skillet and drain. Add diced zucchini. Cover with pizza sauce and simmer until zucchini is cooked. Slice cheese and place on top of zucchini mixture. Turn off heat. Serve when cheese is melted.
Mix well. Let rise 1 1/2 hours. Bake at 375° until brown.
Line 9 x 9-inch square pan with slices of bread. Fry sausage and put on top of bread. Spread cheese on top. Beat eggs with milk and pour over cheese. Sprinkle salt and pepper and 1/2 teaspoon dried mustard. Bake at 350° for 40 to 45 minutes.
Melt margarine in a large Dutch oven over medium heat; add onion, celery and bay leaf. Cook 5 minutes or until tender, stirring occasionally. Stir in flour. Gradually add milk and broth; bring to a boil, stirring constantly.
Slice firm green tomatoes into quarter or half-inch sliced. Dip each slice in cornmeal to which a dash of sugar and salt have been added. Fry in oil until brown, turning once during cooking.
Mix together. Place in casserole dish and sprinkle with Parmesan cheese. Bake 45 minutes at 375° or until potatoes are done.
Combine beans with taco seasoning mix and spread bean mixture evenly in a 12 x 8 x 2-inch dish. Layer remaining ingredients in order listed. Makes approximately 6 cups. Serve with nacho chips. Makes a good party dip.
Mix all ingredients in saucepan. Place on medium heat, do not boil. After 5 minutes, turn to low heat and hold for 20 minutes so flavors will blend. Strain before serving.
Mix crabmeat, cream cheese and seasonings; cover with slivered almonds. Chill and serve.
Combine sugar and Karo in a 1 to 1 1/2-quart bowl. Place in microwave and cook 4 minutes on High; stir. Cook 1 1/2 minutes more on High; add vanilla and cook 1 minute. Add oleo and cook 1 more minute. Add peanuts and baking soda and stir until it turns light brown. Pour on greased baking sheet. Cool and break into pieces.
Dice potatoes into bite size pieces. Cover with water and boil with bouillon. Season salt and pepper. Boil until potatoes are cooked. Do not drain. Add to potatoes and juice, evaporated milk and soup. Simmer until heated through.
Beat eggs, gradually add sugar and oil. Add flour, baking powder and mix well. Add flavorings and nuts. Dough should be soft and pliable. Form into 5 to 6 rolls and put on cookie sheets. Bake at 350° for 15 - 20 minutes. Remove from pan and cool about 15 minutes. Cut crosswise into slices and return to oven. Bake until golden brown.
Put a layer of crackers on bottom of 2-quart baking dish. Add 1 layer of cooked cabbage, then a layer of 1/2 can mushroom soup, followed by a layer of 1/2 cup shredded Cheddar cheese. Repeat layers again. Add pepper (if desired). Top with crushed cracker crumbs on top. Bake about 20 to 25 minutes at 325°. Crackers may be crushed for layers.
Brown meat and add onion that have been sauteed in margarine. Add taco seasoning and tomato mixture (Ro-Tel and tomato sauce). Simmer.
In a large skillet, combine the broth, butter and pepper. Add the chicken chunks and cook over medium high heat 5 minutes, or until bubbly. Place the biscuits evenly over the top. Reduce the heat to low, cover and cook for 10 minutes. Sprinkle with the paprika and simmer, uncovered for 10-12 minutes, or until the broth is slightly thickened. Sprinkle with parsley and serve. Serves 4 to 6.
Mix all ingredients together and let stand in refrigerator for 24 hours. Mix again and mold into 2 bologna shape rolls. Bake at 300° for 1 1/4 hours on a rack, so grease will drain off.
Cook vegetables in enough water to cover. Simmer until tender. Add your soups and water. Add cheese (cubed) and broccoli. Simmer until cooked through.
In small bowl, combine shortening, sugar and salt. With wooden spoon, beat until creamy. Add boiling water; stir until smooth. Set aside to cool to lukewarm. In a large bowl, sprinkle yeast over 1/2 cup warm water; stir until dissolved. Add shortening mixture to yeast along with eggs; mix well. Add flour alternately with 1 cup warm water, beating until smooth. Grease top of dough. Cover bowl tightly with foil. Refrigerate overnight. To shape, using 1/4 of dough on floured surface, roll into 1-inch rectangle; brush with 2 tablespoons oleo. Roll up jellyroll fashion. With sharp knife, cut crosswise into 12 pieces. Place cut slices down in greased muffin tins. Cover with towel; let rise in warm place about 1 hour.
Combine margarine and sugar until creamy. Add eggs. Then add flour, baking soda and baking powder, small portions at a time until blended. Add hot coffee intermittently. Then add cocoa, vanilla and milk. Batter will be of a loose consistency. Pour into greased and floured pan. Bake in preheated 350° oven for 1 1/4 to 1 1/2 hours.
Mix all ingredients together except for butter and chicken. Dip chicken in melted butter. Roll chicken in crumb mixture. Bake at 400° for 20 to 25 minutes.
Cook broccoli on stove with onion; drain. Put in a casserole dish and mix with other ingredients. Sprinkle top with butter. Bake at 350° for 30 minutes. Serves 6.
Saute onion and green pepper in oil. Add remaining ingredients, adding enough water to make desired consistency. Simmer 15 minutes. Serve on toasted buns. Serves 6 to 8.
Pound the chicken breasts flat. Sprinkle with salt. Mold ham around cheese. Roll chicken around ham; secure with toothpicks. Melt butter in pie plate for about 1 minute on High. Mix sesame seed with bread crumbs. Dip chicken in butter, then roll in crumb mixture. Microwave 10 to 12 minutes on High. Rearrange once and give dish 1/2 turn during cooking. Let stand 5 minutes before serving. Serve with cheese sauce.
Heat oven to 375° (quick mod). Beat all ingredients together. Pour into pastry lined pie pan. Bake 50 to 55 minutes.
Cream butter, sugars and flavoring until light and fluffy. Add eggs; beat well. Combine flour and salt; gradually add to creamed mixture. Stir in chips and nuts. Drop by teaspoonfuls on ungreased cookie sheet. Bake at 375° for 8 to 10 minutes. Yields 6 dozen.
Brown sausage. Drain fat. Beat eggs, salt, milk and mustard in bowl. In a 9 x 13 inch pan, layer sausage, cheese and bread. Pour egg mixture over layers. Refrigerate overnight. Bake 40 minutes, or until set at 350 degrees.
Brown hamburger and onion. Drain. Mix the 2 cheeses together. Set aside. Put 1/2 cup browned meat in tortilla. Add 1/3 cup cheese. Roll tortilla and hold it closed with a toothpick. Set in cake pan. Pour enchilada sauce over the top. Sprinkle with remaining cheese. Place in 350° oven for 30 minutes or until cheese is melted. Serve topped with sour cream.
Mix well the cream cheese, sugar, eggs, vanilla and Bisquick. Pour mixture in spring pan. Bake at 350° for 30 minutes.
Combine 1/2 cup softened butter or margarine with 1 packet of Hidden Valley milk recipe original Ranch salad dressing mix. Slice bread lengthwise and spread tops with butter mixture. Place bread under broiler (or cut surface down on grill) until crispy and golden brown.