HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat eggs on high speed for 5 minutes. Gradually beat in sugar. Stir in remaining ingredients. Spread in a well sprayed sheet pan (12 x 17 x 1-inch). Bake at 350° for 15 minutes, or until toothpick comes out clean. Loosen edges carefully from pan and dump cake on towel, well sprinkled with powdered sugar. While cake is still hot, roll cake in towel from narrow side. Cool on wire rack. Unroll cooled cake to put filling and nuts on.
Toast your slices of bread. While still warm, spread with peanut butter, and top with jelly. The warm bread makes the peanut butter very soft.
Save the broth from your roast chicken, beef or pork. Place in refrigerator; all the fat will rise and you can remove it. Heat broth and add a little water and flour. Add meat or meatballs. Heat thoroughly; serve over rice, noodles or potatoes.
Brown hamburger and onion soup mix. Mix in the rest of the ingredients, except macaroni, and cook on medium for 45 minutes. The last 10 minutes of cooking, you can add macaroni.
Mix cake mix, 1 cup coconut and 1/2 teaspoon almond extract; bake. While still warm, pour La Creme coconut over. Cool. Then add Cool Whip, 1/2 cup coconut and 1/2 teaspoon almond.
About 1 hour before serving: In 10-inch skillet over medium heat, heat sausages and 1/4 cup water to boiling. Cover and simmer 5 minutes. Remove cover; continue cooking, turning sausages frequently until sausages are well browned, about 20 minutes. Drain on paper towels. Cut sausages into 1/4-inch thick slices. Place in bowl. Preheat oven to 400°. Grease 13 x 9-inch baking dish. Prepare hot roll mix as label directs, but use 1 cup water and omit egg. Do not let dough rise. Pat dough halfway up sides of dish. In medium bowl mix sauce, parsley, sugar, basil, oregano and pepper plus sausage. Sprinkle half of Mozzarella cheese over dough. Top with sauce mixture, then Parmesan cheese, then remaining Mozzarella. Bake on bottom rack of oven 25 minutes or until top is hot and bubbly and crust is brown and crisp.
Mix all of the ingredients together in a large punch bowl. When ready to serve, add a block of ice to the bowl. Serves 20.
Saute onion and green pepper in butter in skillet. Add rice, Cheez Whiz, milk and soup, stirring constantly until Cheez Whiz is melted. Thaw broccoli, place in casserole dish. Spoon sauce over broccoli. Bake at 325° for 30 minutes. Yields 6 servings.
Cook broccoli, cauliflower and carrots until crisp-tender. Drain well. Cut red pepper into thin strips. Cook celery and onion in 3 tablespoons butter until tender. Blend in flour, mustard, basil, bouillon and 1/4 teaspoon pepper. Add milk. Cook and stir until thickened and bubbly. Stir in vegetables. Turn into a 10 x 6 1/2 x 2-inch baking dish. (This can be covered and chilled up to 24 hours.)
Sift flour and soda together. Mix well the softened butter and sugars. Add vanilla and eggs, beating well. Add flour to butter mixture, mixing well. Stir in chocolate chips and nuts. Drop by teaspoonfuls onto ungreased cookie sheet. Bake at 375° for 8 to 12 minutes or until golden brown.
Mix together sugar, cocoa, milk and margarine. Bring to a boil and boil hard for 1 minute (no more). Remove from heat. Add vanilla, peanut butter and oatmeal. Mix well and drop on waxed paper with teaspoon. Refrigerate. Serve when cold.
Blend butter, 1/4 cup sugar, crumbs and cinnamon. Line spring-form pan with 3/4 of mixture. Soften gelatin in 1/2 cup water. Cook egg yolks, remaining sugar and water in double boiler until thickened. Add gelatin. Beat into cheese with lemon juice, rind and salt. Chill; beat well. Fold in cream with stiffly beaten egg whites. Pour onto crumbs. Sprinkle with remaining crumbs. Chill until firm. Serves 12.
Cream butter and cream cheese. Mix and add sifted dry ingredients and work into butter and cream cheese. Roll dough on floured board to 1/4-inch thick and use round cookie cutter. Place on ungreased cookie sheet. Make small indentation with thumb in middle of cookie and put 1/2 teaspoon of filling of your choice. Bake at 350° for 20 minutes. Sprinkle with powdered sugar. Let cool.
Mix soda with flour. Mix with other ingredients and bake approximately 1 hour and 15 minutes in ring mold at 350°.
In Dutch oven, cook beef, onion and celery until meat is brown and vegetables are tender. Add beans and remaining ingredients. Cover; simmer 1 to 1 1/2 hours.
Season chicken and brown in butter slowly. Remove chicken; add onion and cook until clear. Put chicken in dish and mix other ingredients. Pour over chicken. Let stand in fridge overnight. Bake at 300° for 1 1/2 to 2 hours. Gravy is delicious served over rice.
Melt butter, mix all ingredients and put in pie shell. Bake 1 hour at 325°.
In a bowl, stir soup until smooth. Gradually stir in eggs. In a 10-inch skillet, melt butter over low heat. Pour egg mixture into skillet. As mixture begins to set around the edges, lift cooked portion with a spatula so uncooked portion can flow to bottom of the pan. Continue lifting until eggs are completely set, about 8 minutes. Makes 4 servings.
Prepare cake batter according to package directions. Pour into 3 greased and floured 8-inch round cake pans. Bake at 325° for 20 to 25 minutes or until toothpick comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans. Cool completely on wire racks.
Grease regular loaf pan. Sift together flour, baking powder, baking soda, salt, cinnamon and nutmeg. Cream the shortening, sugar and vanilla. Add eggs, one at a time, beating thoroughly after each addition. Stir in pumpkin. Add nuts. Blend in dry ingredients in 4 additions. Alternate with water until smooth. Turn batter in prepared pan. Bake in preheated oven at 350° for 1 hour or until cake tester inserted in center comes out clean.
Preheat oven to 350°. Combine flour and sugar. Cut in margarine. Add egg and mix well. Press into bottom and up the sides of ungreased 8-inch pie pan. Poke a few small holes in crust to prevent air pockets from forming under crust. Bake for 20 minutes. Cool.
Mix in order given, adding flour as needed to make dough easy to knead. Knead 10 minutes. Let rise once to make rolls. Let rise twice before making into loaves. Rolls, bake at 350° for 20 minutes. Loaves, bake at 350° for 45 minutes.
Slice the Chicken Breast into tender-size strips; set aside. Add Water to the beaten Eggs. Cover a plate with Bread Crumbs and another plate with Flour. Take Chicken strips and dredge in Flour, roll into egg mixture and finally roll in the Bread Crumbs. Depending on preferred way to fry, place coated chicken tenders in the oil and fry for approximately 5 minutes. I prefer deep frying because it leaves less fat on the tenders and they are cooked when the float on top of oil.
Stir together corn, half and half and butter. Put in roaster in 325° oven for 1 hour. Stir occasionally. Cool. Freezer in containers. Your choice of size.
Mix together, roll into balls and place onto cookie sheet. Flatten out with the bottom of a sugared glass. Bake at 325° for about 8 to 10 minutes. Watch closely, they cook pretty fast, mainly judge by bottom edges of cookies. They are almost too easy and contain no flour.
Beat eggs, flour and sugar together. Add butter and extracts. Fold in squash. Pour into 9-inch pie shell. Bake for 50 minutes in preheated 350° oven.
Dissolve yeast in 3/4 cup warm water. Add sugar. Scald milk; add shortening. Cool to lukewarm. Add to yeast; add flour. Turn onto floured board; knead until elastic. Place in greased bowl; turn over. Rise until double; punch down. Make into rolls. Place in greased pan. Lightly oil top; let rise. Bake at 350° for 20 to 30 minutes until brown.
Combine sugars, pumpkin, oil and eggs. Beat well. Sift dry ingredients together. Add dry ingredients to pumpkin mixture and mix well. Stir in nuts and water. Pour into a well-greased loaf pan (9 x 5 x 3-inches). Bake at 350° for 1 to 1 1/4 hours.
Mix oleo, sugar and eggs. Stir in vanilla. Blend flour, soda and salt together and stir into mixture. Chill dough. Divide dough in half and roll out on floured wax paper. Blend figs in blender then spread on rolled dough. Roll out rest of dough and place on top of figs. Seal edges. Bake at 400° for about 10 minutes or until golden brown. Cut bars to desired size. To make a full cookie sheet, double recipe.
In a 2-quart saucepan over medium heat, in oil, cook garlic and onion until tender, 5 minutes. Stir in tomatoes, their liquid and remaining ingredients. Reduce heat to low, cover and cook 20 minutes until thickened, stirring occasionally. (I cook my sauce several hours and add a little water; however, it is still delicious when cooked for the 20 minutes or so.)
Heat oven to 300°. Prepare crust. In mixed bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth, then eggs and vanilla. Toss 1/2 cup chips with flour. Add to cheese mixture. Pour into pan. Sprinkle remaining chips over top. Bake 1 hour or until center is set. Cool. Chill (refrigerate).
In small saucepan, mix well juice, catsup, sugar, salt, cloves, ginger, garlic and green onion. Bring to boil; reduce heat, stirring occasionally. Simmer 20 minutes. Dip chops in sauce; place in shallow baking dish. Cover; refrigerate at least 2 hours or overnight. If time permits, bring chops to room temperature before cooking. In large skillet, heat oil. Add chops; cook, turning once, 8 to 10 minutes or until tender and no longer pink inside. Serve with reheated leftover sauce. Makes 4 servings.
Combine flour, cocoa, baking powder, baking soda, salt and cinnamon. Set aside. In another bowl, beat margarine and sugar until smooth. Add eggs, one at a time. Add vanilla, orange peel and zucchini. Alternately stir in dry ingredients and milk. Add nuts last. Pour into greased and floured 10-inch tube pan or Bundt cake pan. Bake at 350° for 1 hour.
Brown hamburger with onion and green pepper. Drain off fat. Add tomatoes, tomato sauce and spices. Simmer approximately 45 minutes. Add beans and simmer another 15 minutes.
In a 2 1/2-quart pan, combine first 5 ingredients. Heat to boiling, stirring constantly. Boil rapidly to hard ball stage (250°). Remove from heat, stir in soda quickly. Stir thoroughly and pour over popcorn. Stir gently until all kernels are coated. Bake for 1 hour, stirring 2 or 3 times while in the oven. Turn out onto waxed paper, spread apart and cool. Store in tightly covered container. Makes 6 quarts.
Mix thoroughly by hand. Drop by teaspoon into sifted powdered sugar. Roll and place on greased cookie sheet. Bake 10 minutes at 350°.
Combine marshmallows, chocolate morsels, milk and unsweetened chocolate in a 2-quart glass mixing bowl. Microwave at High 4 to 5 minutes, stirring once. Cool. Fold in whipped cream and pour into prepared Chocolate Crust. Freeze until firm. Yields one 9-inch pie.
In a medium size bowl mix the flour, cloves, nutmeg and cinnamon. Set aside. Mix the baking soda in the buttermilk. In a large mixing bowl cream together the butter and sugar. Add eggs one at a time, beating after each addition. Add vanilla, mix well. To the cream mixture add the jam, flour and buttermilk alternately. Bake in 3 greased and floured cake pans. Bake at 350° for 30 minutes.
Combine cheese and butter; cream until well blended. Sift flour, salt and pepper together; blend into butter mixture. Shape into rolls, 1 1/2 inches in diameter. Wrap in waxed paper; refrigerate overnight. Slice 1/4-inch thick; place on baking sheet. Bake in preheated 425° oven until edges are lightly browned.
Preheat broiler. Meanwhile, place poultry on the unheated rack of the broiler pan. Brush with half of the margarine. Broil 4 inches from the heat for 4 minutes. Turn poultry over and brush with remaining margarine. Broil for 4 to 5 minutes more or until tender. Meanwhile, cut cheese slices in half. Brush tops of poultry with mustard. Place one half slice of cheese on top of each piece of poultry, then top with the ham or bacon (if necessary, cut ham slice to fit poultry). Broil about 30 seconds or until ham is warm. Then top with remaining cheese. Broil for 1/2 to 1 minute more or until cheese is melted. To serve, transfer to dinner plates. Sprinkle with paprika. If desired garnish with tomatoes and parsley. Makes 2 servings.
Drain the pineapple juice and set juice aside. Peel and cut the bananas into quarters. Coat the banana slices in pineapple juice. Place slices on serving plate. Make masts and sails by placing grapes and pineapple chunks on toothpicks and stick them into each banana boat. Add crew members (raisins) by attaching with peanut butter.
Beat eggs and oil until fluffy; add sugar. Add dry ingredients and mix well. Add sliced apples and nuts.
Prepare cake following directions on package. Pour into a greased and floured 13 x 9-inch pan. Bake according to package directions. Cool in pan for 15 minutes. Dissolve gelatin as directed on package. With a fork, punch holes in cake all over top. Pour warm gelatin over cake, down into holes.
Dissolve gelatin in hot water. Chill until partially set. Beat in ice cream with beater. Fold in berries. Chill. Garnish with whole strawberries. Serves 8 to 10.
Cook package of noodles in water in a large kettle with a tablespoon of salad oil and salt. Do not cook it completely done. Drain and cool. Beat eggs until creamy; mix in cottage cheese. Cook hamburger; add spaghetti sauce. Grease a 9 x 13-inch pan. Put 1/4 of meat sauce on bottom. Put in layer of noodles. Add 1/3 egg and cottage cheese mixture. Add layer of Mozzarella cheese. Repeat layers 2 more times. End with meat sauce on top. Bake at 375° for 15 minutes.
Salt and pepper meat; brown on all sides under broiler or in frying pan on stove. I use a crock-pot now and after browning the meat, add all ingredients and cook all day. It can be baked in oven at 350° for 30 minutes per 1 pound also. Cool after cooking. Slice very thin and return to juices.
Combine crumbs, confectioners sugar, 1 cup of the pecans and cocoa. Add corn syrup and rum. Mix well. Shape into balls. Roll half in sugar and half in nuts. Yield: 2 dozen.
Mix sugar, flour, cornstarch and salt. Beat egg yolk slightly and combine with 1/2 cup cold milk. Add to dry ingredients, forming a smooth paste. Add warm milk slowly and cook until thick and smooth. Stir constantly. Cook 5 minutes after it thickens. Now add oleo; when cool, add vanilla. Store in refrigerator for 2 hours before filling eclairs.
Mix together and put into 3-quart flat casserole dish. Top with crushed cornflakes; sprinkle with butter (1/4 cup). Bake at 350° for 1 hour. Serves 16.
Melt butter in pan. (Don't cut back on butter if you want batter crusty.) Mix all the above ingredients together (except peaches). Mixture will be thin. Place peaches on top. Pour into pan and bake at 350° for about 35 minutes.
Brown ground beef and onions; drain. Combine all ingredients in crock pot and simmer for 30 - 45 minutes.
Clean and slice squash. Cover with water; cook until tender. Drain well. Return to pan; mash well. Add margarine, eggs, cheese, salt and pepper. Mash and blend well. Pour into casserole dish. Bake at 350° for about 25 to 30 minutes or until top is lightly brown.
Put margarine, oil, cocoa and water in saucepan. Bring to a boil. Sift flour and sugar together; Pour chocolate mixture over dry ingredients and mix well. Stir in buttermilk, eggs, soda and vanilla. Pour into greased 10 X 15 jelly roll pan. Bake at 400° for 20 minutes. While cake is hot, frost with frosting.
Mix it all together and pour in pan. Bake in 350° oven until done.
Grind the nuts and parsley and set aside. Saute the meat in	oil until browned on all sides. Add garlic, onion, tomatoes and sugar. Cook until liquid has evaporated from tomatoes. Discard garlic. Add nuts and parsley. Add nutmeg, thyme and oregano and brown. Add stock, wine, salt and pepper.	Cook very slowly adding more wine or water if necessary	until meat is	very tender. It should take about 30 minutes and the sauce should be very thick.
Scramble ground beef and sausage until done (make sure texture is crumbly). Drain grease from meat. Add taco seasoning. Mix and stir well. Set aside. Cube Velveeta cheese and place in crock-pot on high. When cheese is melted, stir in meat mixture. Add picante sauce and stir well. Turn heat to low. Serve with tortilla chips.
Mix all ingredients and add a little sugar and dash of salt. Then add Miracle Whip to your liking. I use Miracle Whip instead of mayonnaise because it gives it the tartness I prefer.
Mix together all ingredients except tomato juice. Roll into balls and roll in flour. Brown in small amount of shortening. Add 1 cup hot water. Boil down low and then add tomato juice. Simmer with lid on until thick, about 30 or 40 minutes. Serve with red beans, rice and cornbread.
Brown meat and onion; drain. Stir meat, onion and remaining ingredients together in large pot. Bring to boil. Reduce heat; cover and simmer 15 minutes, or until noodles are tender. Makes 8 servings (1 cup each).
Preheat oven to 425°. Dissolve yeast in warm water. Add salt and sugar. Line cookie sheet with foil (shiny side up). Blend in flour. Sprinkle flour on counter and knead dough. Cut into small pieces and roll into an 18-inch rope. Shape into pretzels and place on cookie sheet. Brush with egg and sprinkle with salt. Bake for 12 to 15 minutes.
In large bowl, mix Knox unflavored gelatine with Jell-O. Add boiling water and stir until gelatine is completely dissolved. Pour into 9 x 13-inch pan. Chill until firm. To serve, cut into 1-inch squares. Need not be refrigerated.
Mix all ingredients, except corn flake crumbs, and pour in baking dish. Sprinkle corn flake crumbs on top. Bake at 350° for 45 minutes. Serves 8.
Pour boiling water on gelatin. Stir until gelatin is dissolved. Stir in cranberry juice and cold water. Refrigerate until slightly thickened. Shape cream cheese into 18 balls; roll in nuts. Mix strawberries and sugar. Pour 1/3 cup thickened gelatin into 6-cup ring mold. Arrange cheese balls evenly in gelatin mold. Spoon strawberries over cheese balls. Carefully pour remaining gelatin over strawberries. Refrigerate until firm; unmold. Makes 6 servings. Contains 190 calories per serving.
Cook rice. Warm the chili. Melt Velveeta cheese with the milk. Layer Fritos, rice, chili, lettuce and onions. Top with melted Velveeta.
Combine first 3 ingredients. Sift flour and baking powder. Add alternately with milk and lemon or vanilla. Beat egg whites and fold in batter. Bake for 35 minutes at 375°. Makes one 8 or 9-inch cake.
Brown onion and franks with oil in skillet. Add tomatoes and simmer. In small bowl, mix flour, salt, pepper, chili powder and thyme. Add water and blend well. Stir in tomato mixture. Simmer until thickened. Turn into 2-quart casserole dish; top with corn bread already mixed according to package directions. Spoon on top. Bake at 400° for 35 minutes.
In a small saucepan, melt butter; add remaining ingredients, except potatoes. Heat thoroughly. Place hot potatoes in serving dish; pour butter mixture over potatoes.
Mix well ground beef, bread crumbs, onion, egg, black pepper and salt. Shape into 1-inch balls and flatten slightly. Fry both sides in hot oil. Serve warm or cold with French fried potatoes or rice. Great as a meal or an hors d'oeuvre.
In a large pan add sugar, corn syrup and water. Cook until mixture forms hard ball when dropped in cold water. Add to syrup mixture the pecans and butter. Cook until butter browns. Add soda. Pour into buttered pan. While hot, spread thin. When cool, break into pieces.
Melt butter in heavy saucepan. Add onion, pepper, garlic, cilantro and sausage. Saute until vegetables are tender. Add bouillon, bay leaf and water. Bring to boil and simmer 20 minutes.
Combine all ingredients. Store in tightly covered container. Place 2 rounded tablespoons in a mug. Add boiling water and stir.
Mix all ingredients well. Bake at 350° for 40 to 45 minutes. Can use a 9 x 13-inch pan or a tube pan (greased and floured). Raisins and coconut may be added to cake, if desired. Frost with Cream Cheese Frosting.
Saute pepper, celery and onion in butter. In a bowl, mix cracker crumbs, cream, salt and pepper to taste and garlic salt. Add sauteed vegetables and crab meat. Fill crab shells and top each with paprika, parsley and a squeeze of lemon juice. Bake at 350° for 45 minutes. Or you can put into casserole dish sprayed with Pam. Serves 6 to 8.
Sift dry ingredients into ungreased oblong pan. Using a spoon, make 3 holes (large, medium and small) in the dry ingredients being sure the bottom of each hole has flour covering. Put the oil in the large hole, vinegar in the medium hole and vanilla in the small one. Combine this until crumbly. Pour cold water over entire mixture and mix with a fork until smooth, but do not beat. Bake in a 350° oven for 45 minutes. When cool, frost with your favorite chocolate icing.
Scald the milk; stir in sugar, salt and margarine. Cool to lukewarm. Dissolve yeast in 1/2 cup warm water. Cool to lukewarm and combine. Add egg and 2 cups flour. Beat until smooth. Stir in remaining flour until it makes a soft dough. Cover and let rise in a warm place (free from draft) until doubled in size, about 30 minutes. Punch down, turn on lightly floured board and shape into rolls. Let rise in a warm place free from draft until double in size, about 30 minutes. Bake in preheated hot oven (400°) for 15 minutes. Yields 24 rolls.
Brown ground beef and onion; drain fat. Add soups and drained potatoes. Heat and serve.
Mix together margarine, sugar, eggs and vanilla. Add all other dry ingredients slowly. Mix well. Then add chocolate chips and nuts, if desired. Form into small balls. Drop from teaspoon onto greased cookie sheet. Bake at 350° for 10 minutes. Yields 5 dozen.
Drain liquid from cherries and pineapple, and bring to a boil. Add cherry Jello, let this cool, then add Coke and cream cheese. Cream together cheese and add to pineapple and cherries that have been cut in half. Add nuts if desired. Combine the two mixtures and when the purple foam has settled, put in the refrigerator to congeal. Serves 10 to 12.
Mix all ingredients together and pour into tube pan (greased and floured) for 30 to 45 minutes at 325°.
In bowl chop lettuce, green onions and celery. Place peas, meat and cheese on top. Spread mayonnaise over top and sprinkle with sugar. Refrigerate for 24 hours. Toss before serving.
Mix all together and cover meat (beef or chicken). Refrigerate and marinate for 4 to 6 hours, no longer than 8 hours.
Bake cake mix using box directions in a loaf pan. Slice cooked cake in half, vertically. Take frozen ice cream out of box. Make sure ice cream keeps box shape. Slice ice cream vertically equaling size of cake. Place ice cream on one layer of cake. Place other layer of cake on top of ice cream. Spread Cool Whip and chocolate syrup over cake. Top with cherries.
Mix together sour cream, Worcestershire sauce, garlic salt and lemon juice. Add peas and peanuts.
Take liquid from oranges. Add water to make 1 cup. Dissolve gelatin in 2 cups hot water. Stir in liquid from orange sections (1 cup). Chill in refrigerator until slightly thickened. Beat until foamy; add the 1 pint sherbet. Beat until well blended. Fold in orange sections. Pour into 2-quart mold and chill.
Mix all ingredients. Add salt and pepper to taste. Marinate in refrigerator overnight. Serve on Ritz crackers.
Grease Bundt pan. Combine butterscotch instant pudding mix and brown sugar in a bowl. Melt margarine or butter in a bowl. Use tongs to dunk the frozen balls of dough individually into the melted margarine or butter. Then coat each ball with the dry mixture and place in Bundt pan. Pour remaining margarine or butter and dry mixture over the dough. Cover with a tea towel and let rise overnight or for no less than 6 hours on the kitchen counter. Dough should rise above edge of pan. Heat oven to 350°. Cook for 20 to 25 minutes. Enjoy!
Cream butter and sugar, add eggs one at a time. Add soda to buttermilk, then add alternately with sifted flour. Combine floured dates, nuts and orange rind and add to cake batter. Bake in tube or loaf pan 1 1/2 hours at 325°.