HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a medium bowl, mix together dry ingredients. In a second bowl, combine all wet ingredients, whipping them enough to beat eggs lightly. Add to dry ingredients, stirring just to combine. The batter can stand for about 10 minutes out of the refrigerator or an hour or more refrigerated. Heat a griddle over medium heat. Grease it lightly (if not nonstick); immediately pour batter to form individual pancakes. Cook the pancakes until the bottoms are golden brown and the tops begin to bubble. Flip them over; cook them until the undersides are golden brown. Serve them immediately. Serves 4 to 6.
In large bowl, combine milk, water and pudding mix. Beat well. Chill 5 minutes. Fold in whipped cream. Spoon 1 cup pudding mixture into 2 1/2-quart glass serving bowl. Top with 1/3 each of wafers, bananas and pudding. Repeat layering twice, ending with pudding. Cover and chill.
Bake 1 hour in pan that you have oiled and lined with brown paper in a moderate oven. Cool in pan for 1 hour before removing from pan. Doesn't require filling.
Heat 1 tablespoon oil in nonstick skillet; stir-fry chicken until browned, 5 minutes. Add vegetables; stir-fry until crisp-tender. Stir in contents of sauce packet. Cook until hot. Microwave French fried onions 1 minute. Sprinkle over stir-fry. Serve with rice. Yield: 6 servings.
Saute bacon until crisp. Remove from pan and drain. Mash cream cheese with fork until smooth. Add bacon, relish and enough mayonnaise for smooth spreading.
Cook tortellini according to package directions. Meanwhile, heat olive oil in a medium size skillet. Stir in spices. Add garlic. Stir in onion and mushrooms. Cook and stir until onion is tender. Add sun-dried tomatoes, which have been placed in boiling water for 2 minutes to soften. Drain tortellini and serve with stir-fried vegetables. Add cheese or soy sauce to your taste (optional).
Measure flour and salt in bowl. Add egg and extra yolks; mix thoroughly. Add water 1 to 2 tablespoons at a time mixing well. Form dough into a ball. Knead until elastic and smooth. Cover and let set 10 minutes. Divide dough into 4 parts. Roll one at a time on well floured pastry sheet about 1/8-inch thick. Cut into thin or thick (whichever you prefer) strips with a pizza cutter. Shake off extra flour and place on towel or sheet pan to dry for several hours or overnight. Cook in 3 quarts water or use chicken broth 12 to 15 minutes until tender. Makes 6 cups.
Put into saucepan. Cover with cold water. Bring to a boil. Skim. Simmer gently, then season with the spices adjusted to fit your own taste.
Rinse chicken and pat dry. Place chicken in slow cooker. Sprinkle with Cavender's spice. Pour soup over top. Cook, covered for 8 to 10 hours or until chicken is done.
Bake at 350° for 25 to 30 minutes in round pans. Let cool and cut layers in half with thread.
Melt the margarine in an 8 x 12-inch dish. Add crushed pretzels. Bake at 350° for 10 minutes.
Boil squash in small amount of water several minutes, then drain. Combine all ingredients except a small amount of cheese and crackers. Pour into casserole. Sprinkle with remaining cracker and cheese. Bake, uncovered, at 350° for 30 minutes or until lightly browned on top. Yields 4 servings.
Cook onions and green pepper in fat until tender. Add ground beef, cooking until mixture falls apart. Stir in remaining ingredients. Pour into 2-quart casserole. Cover and bake at 350° for 1 hour, removing cover for last 15 minutes.
Mix all ingredients together in a large bowl. Spray cooking spray evenly into a large frying pan. Form mixture with fingers into medium sized balls and put into pan when hot. Brown on one side. Be careful not to burn them! Turn them over and add tomato sauce. Cover and cook on low heat until cooked through. Serve with more sauce and pasta.
In skillet brown meat and onions, drain. Add remaining ingredients and simmer 45 minutes. Serve with cornbread.
Preheat oven to 325°. Mix well all ingredients. Press mixture into an 8 x 4-inch loaf pan. Bake for 1 hour. Yields 4 to 6 servings.
Mix well ingredients; do not beat in mixer. Beat with spoon. Bake in Bundt pan 1 hour 20 minutes at 350°.
Combine and mix all ingredients, except cheese. Shape in 8 mini meat loaves. Bake at 370° for about 20 minutes. Remove from oven. Cut cheese slices in half and place a half slice on top of each loaf. Return to oven and continue baking about 5 minutes. Serves 8.
Preheat oven to 350°. Mix all ingredients by hand in mixing bowl. Press into loaf pan and cover top with more barbecue sauce. Bake 45 minutes to 1 hour.
Boil first 8 ingredients together about five minutes, then let cool. Preheat oven to 350°. Sift together soda and flour. Add gradually to liquid mixture. Stir in nuts and candied fruit. Pour batter into two greased loaf pans and garnish top with maraschino cherries. Bake at 350° for one hour, or until done.
Cube the various blocks of cheeses and set aside. Pasta shells should be prepared al dente. In a 2-quart saucepan, cook onion, garlic and butter briefly, then add flour, salt and pepper and continue to cook until bubbling. Stir in milk and heat to boiling, then continue to boil (stirring constantly) for 1 minute. Remove from heat and add cheeses until all cubes are melted. Place cooked shells into a 2-quart casserole dish and pour cheese sauce over it. Top with Parmesan cheese (and some breadcrumbs, if desired) and place into a 350° oven for approximately 30 minutes or until bubbling and light brown. (Serves 6.)
Combine all dry ingredients. Stir in the apples and nuts with Wesson oil and eggs. Mixture will be thick. Mix well and spoon in a well-greased Bundt pan and bake at 325° for 1 hour. Cake is better day after.
Mix first 3 ingredients together. Cook them to a soft ball stage and remove from heat. While hot, add chocolate bits and add marshmallow. Mix well and add nuts. Pour into a 9 x 13-inch pan. Cut into desired size pieces when cool.
Arrange pork chops in 9 x 13-inch baking dish; top each with onion, brown sugar and catsup. Bake covered with foil at 350° for 35 minutes. Bake, uncovered, for 10 minutes or until tender.
Cream sugar, Crisco and margarine together until light and fluffy. Add eggs, one at a time, and beat well after each. Add flour alternately with milk, starting with flour and ending with flour. Add vanilla. Pour in greased and lightly floured 10-inch tube pan. Put in cold oven and bake at 325° for 1 hour and 20 minutes (longer, if needed).
Sift together first four ingredients. Add margarine and shortening. Cut in margarine and shortening as you would for pie dough. Work until dough is very crumbly. Add egg, vanilla and milk; mix well. Use 2/3 of dough to spread on ungreased cookie sheet. On top of dough, spread cherry pie filling. Use remaining dough for lattice top.
In casserole, combine peaches, sugar, 1 tablespoon baking mix and cinnamon. In bowl, mix baking mix, cinnamon, brown sugar, milk and few drops of vanilla. Pour over fruit. Bake at 400° for 30 minutes.
Prepare pudding according to directions on box. Let stand 5 minutes. Line a 13 x 9-inch pan with a layer of graham crackers. Spread half of the pudding over crackers. Add another layer of crackers, more pudding and top with layer of crackers. Spread pie filling over crackers. Chill about 3 hours.
Take clean quart canning jars and place 1 bunch fresh dill, 1 clove fresh garlic, 1 hot pepper (more if you like hotter pickles) and slice of onion (if desired) into each jar. Pack fresh green cucumbers into jars. Bring brine (vinegar, water, salt and alum) to a boil and cover pickles. Seal with hot, scalded lid and screw band firmly tight. If mine seal, I don't hot water bath them. If they don't seal overnight, I hot water bath them 15 minutes.
Add everything together and mix well. Grease a cookie sheet (15 1/2 x 10 1/2-inch) or cake pan and bake at 350° until done.
In skillet, brown meat along with onion in the oil. Add soup, sour cream, salt and pepper. Simmer 5 minutes. Serve over noodles.
Cook rice as package directs. Drain. Cook sausage until done, breaking up with fork as it cooks. Drain well on paper towels. Simmer onion in 2 tablespoons of butter until soft. Stir in flour until bubbly; stir in milk, salt and pepper until thickened. Saute mushrooms in remaining 2 tablespoons butter. Toss rice, sausage, milk mixture and mushrooms lightly. Put into a greased 2-quart casserole dish. Bake at 350° for one hour. This goes great with Chicken Breasts In Cream.
In mixer bowl, cream together butter or margarine and sugar. Blend in milk and vanilla. Stir in flour, candied cherries and nuts. Form into 2 rolls, each 2 inches in diameter and 8 inches long. Roll in coconut. Wrap and chill several hours or overnight. Slice 1/4-inch thick; place on ungreased cookie sheet. Bake in a 375° oven for 12 minutes, or until edges are golden brown. Makes about 5 dozen.
Mix corn meal and flour; add buttermilk, oil, eggs and corn. Beat and mix well. Stir in jalapenos and onions. Mix in about half of the cheese. Grease a 9 x 14-inch baking dish with butter; heat well. Pour in batter and sprinkle with rest of cheese. Bake at 375° for 35 minutes or until done.
Mix all ingredients in order given. Place in greased loaf pan. Bake at 350° for 1 hour.
Put apples in greased 8-inch square glass baking dish. Mix in cinnamon. In bowl, combine sugar and flour. With pastry blender or 2 knives, cut in margarine and peanut butter until mix resembles coarse crumbs. Add 1/2 cup to apple mixture. Mix well. Sprinkle remainder over apples. Bake, uncovered, in preheated 375° oven for about 40 minutes. Best served warm.
Boil and drain pasta. Mix all ingredients together. Chill for at least 3 hours before serving.
Combine all ingredients, except eggs. Fold in eggs. Bake in unbaked pie crust at 400° for 15 minutes. Bake 45 more minutes, or until done, at 375°. Can be made as a pudding by baking without crust in a baking dish.
Scald milk. Add sugar, salt and butter. Proof yeast. When milk mixture is lukewarm, add yeast and beat in eggs. Gradually add flour and mix well. Knead on floured board until smooth and elastic. Place in bowl, cover and let rise in warm area until double in bulk. (Stick two fingers into dough, remove finger. If depressions remain, dough is doubled). Punch down. Place in refrigerator tightly covered. After 24 hours, pinch off desired portion; shape into desired shape. Place on greased pan. Let rise several hours until doubled in bulk. Bake in hot oven at 425° for 10 to 20 minutes. Recipe may be doubled for a larger quantity. Dough can be kept in refrigerator for a week.
Mix first four ingredients together. Put cracker crumbs in a casserole dish, then spread cherry pie filling over crumbs. Next put mixed ingredients on top. Serve after refrigeration overnight.
Brown beef in butter. Add beer, basil, salt and pepper. Cover and simmer for 45 minutes or until meat is tender. Stir in gravy mix and cook until thick (about 5 minutes). I sometimes add sliced carrots. Serve over wild rice.
Saute bacon, onion, bell pepper and celery until tender. Add tomatoes, tomato juice, okra, rice and bay leaf. Cook for 45 minutes. Add shrimp, Tabasco sauce and salt to taste. Cook for an additional 20 minutes. Serve over rice with cornbread. Serves 4.
Blend cream cheese and powdered sugar together until smooth. Then put on top of cooked cheese cake.
Combine all ingredients in large bowl. Blend. Then beat at medium speed of mixer for 4 minutes. Pour into greased 10-inch Bundt cake pan. Bake at 350° for 50 minutes or until it springs back when lightly pressed. Cool in pan 15 minutes and remove.
Melt oleo in saucepan. Add flour; stir until smooth, stirring constantly. Then gradually add milk until thick and bubbly. Remove from heat. Add remaining ingredients except paprika. Spoon mixture into coated baking dish, then sprinkle with paprika. Bake 35 minutes at 350°.
Cream shortening and sugar; add eggs. Stir well; add cocoa and mix well. Add dry ingredients along with milk. Don't grease pan. Bake at 350° for 30 to 40 minutes.
In large pan or crock-pot, put cheese and milk. Stir occasionally until cheese is melted. Add tomatoes with green chilies and cooked sausage. Stir well until all is hot and serve with tortilla chips. (You may use mild, medium or hot sausage; choose to your taste.)
Cook the spaghetti according to package directions. Drain and keep warm. In a large skillet/wok, melt butter. Add broccoli, carrots, onion, garlic and basil. Saute 6 to 7 minutes. Add mushrooms. Cook 2 minutes. Add pea pods and cook 2 minutes longer or until all vegetables are crisp-tender. Serve vegetables over hot pasta. Sprinkle with Parmesan cheese. Makes 8 servings. Preparation time: 10 to 15 minutes. Cooking time: 21 minutes.
Combine chicken, salad oil, orange juice, vinegar and salt. Let stand while preparing remaining ingredients. Gently toss all ingredients.
Combine all ingredients until well blended. Cover and chill. Serve with fruits for dipping.
Heat oven to 350°. Roll dough to 12 x 9-inch rectangle on lightly floured surface. Combine oregano and garlic powder; mix with olive oil. Brush oil mixture lightly on dough, reserving some for top of dough. Cover with pepperoni slices, then cheese. Roll up jelly roll style. Brush with remaining oil mixture. Pinch seams of dough tightly. Place on lightly greased cookie sheet. Bake at 350° for about 30 minutes. Cool at least 15 minutes. Cut into 1-inch thick slices.
Brown burger and drain excess grease. Add all the other ingredients. Cook on low heat until done.
Coat fruits, raisins and nuts with 1 cup flour. Cream butter, sugar and egg yolks. Add rest of flour, nutmeg, cinnamon and soda. Fold in egg whites. Drop by teaspoons on lightly greased cookie sheet. Bake 20 minutes at 300°. Cool and place in airtight containers with paper towels between layers.
Heat oven to 425°. Stir together sugar, flour, nutmeg, cinnamon and salt. Mix with apples. Turn into an ungreased square 9 x 9 x 2-inch pan. Dot with butter. Prepare pastry as directed except roll into 10-inch square. Fold pastry in half. Cut slits near center. Unfold edges under just inside edge of pan. Bake 1 hour or until juice begins to bubble through slits in crust. Best if served warm.
Mix softened cream cheese with sugar, then stir in berries. Spread on toasted bagels. Makes 1 1/3 cups.
Mix in order given. Bake in 5 1/2 x 11 1/2-inch pans. Bake 60 minutes at 325° or until a toothpick comes out clean.
Mix water with flour. Add sauce and cook until thick (boil about 2 minutes). Add to cooked hamburger.
In food processor or mixer, blend first 4 ingredients. With processor or mixer still running, slowly pour oil in steady stream until blended. Yields 1 cup. Great on chicken salad, veggies (use as a marinade for chicken, then bake or grill).
Combine chicken, mayonnaise, celery and onions into a mixing bowl. Add 1 cup cornflake crumbs, soup and water chestnuts. Place in a 2-quart casserole. Melt oleo. Add remaining 1 cup cornflake crumbs. Mix well and use as topping for casserole. Bake at 325° for 45 minutes.
In large bowl, combine mayonnaise, celery, chopped meat, olives and mushrooms. Stir gently to mix. Place 6 slices bread in greased 9 x 13-inch baking dish. Spread each slice evenly with meat mixture. Top with remaining bread slices; press down.
Beat margarine, sugar, egg yolks, shortening, salt and flavorings together until fluffy. Add sifted flour and mix well. Using a level tablespoon for measuring size, roll dough between palms and hands until ball is 1 inch in diameter. Dip the balls into unbeaten egg whites and roll in chopped pecans. Place about 2 inches apart on ungreased cookie sheet, using thumb to make depression in center of each ball and fill with jam or jelly. Bake at 325° for 20 to 25 minutes.
Separate eggs, placing whites in a large bowl and yolks in another large bowl. Let egg whites warm to room temperature (about 1 hour). Preheat oven to 300°. Grease a 10-inch tube pan. With electric mixer at high speed, beat egg yolks with margarine and shortening until well blended. Gradually add sugar and beat until light and fluffy. Add extracts and beat until blended. At low speed, beat in flour (in fourths) alternately with milk (in thirds) beginning and ending with flour. Add coconut and beat until well blended. Beat egg whites just until stiff peaks form. With wire whisk or rubber scraper, gently fold whites into batter until well combined. Turn into prepared pan. Bake 2 hours or until cake tester inserted near center comes out clean. Cool in pan on wire rack for 15 minutes. Remove cake from pan and cool thoroughly on wire rack. Makes 12 to 16 servings. The cake will have a nice "macaroon-like" top and will slice better the day after it is made. She suggests that you wrap it well in plastic wrap and foil, then store in refrigerator. To serve, dust lightly with confectioners sugar. This cake will also freeze well.
In medium sized bowl, mix thawed Cool Whip with crushed pineapple (drain juice from pineapple). Stir in cherry pie filling and place nuts on top. Refrigerate until ready to use.
Soak beans overnight or at least 2 hours. Rinse and cook until fork-tender. Drain. Saute or brown ground beef, onions, peppers and garlic; salt and pepper. Drain off any excess oil. Add tomatoes and tomato sauce. In a casserole dish, layer beans, meat mixture and cheese. Continue to layer until casserole dish is full. Spread topping of cheese on top and bake in 350° to 375° oven for 20 minutes or until cheese is melted. Let cool and serve warm or cold.
Put 3 tablespoons strawberries in the bottom of a large, deep glass bowl. Cut some of the cake and crumble over the strawberries. Cover the crumbled cake with strawberries and the juice. Drizzle the juice around the edges so it will show through the glass dish. Over the strawberries, add a layer of Cool Whip. Then another layer of cake, strawberries and Cool Whip. Finish with Cool Whip after filling the bowl. This is better when made the night before. It also freezes well.
Brown hamburger meat. Add onions, green peppers and mushrooms and cook until brown. Then add spaghetti sauce mix and little water, the sauce that comes in the spaghetti dinner box and the special tomato sauce. Let simmer and serve with spaghetti noodles and Parmesan cheese.
Sausage and cheese should be taken out of refrigerator 1 hour before mixing. Mix sausage and cheese; work Bisquick into mixture. Form into small balls. Place on ungreased baking pan. Bake at 375° for 15 minutes.
Add yeast and sugar to the lukewarm water; stir. Let yeast work while you go to next step. (I don't sift the flour.) Put flour in bowl and make a well in it. Put salt and Crisco in bowl. Add yeast mixture. Mix until you can work it on a doughboard	by hand. Put it in a greased bowl and put cooking oil on top. Cover with wax paper or towel and put in a warm place of any draft to rise. Let rise until double in size. Put on doughboard and lightly knead. You will need to add a little flour. Make into	rolls and let rise until double. Bake at 375° or until brown, approximately 15 minutes, depending	on oven. Put	oil on each roll before they rise. By	this, it means that after	you form a roll, put either Crisco or margarine over the top of it.
Sprinkle gelatin over 1/4 cup milk in a medium saucepan. Let stand 1 minute. Cook over medium heat, stirring until gelatin dissolves; remove from heat. Add salt, sugar and 1 cup milk. Stir until sugar dissolves. Let mix cool.
In a saucepan, cover frozen vegetables with water and boil for 3 to 5 minutes or until tender; drain and pour into a buttered dish, 9 x 9-inch or 9 x 13-inch. In a bowl, mix rest of the ingredients, reserving half of the fried onion rings. Pour mixture over vegetables and bake covered at 350° for 45 minutes. Remove cover and add the rest of the onion rings on top of casserole and bake for an extra 10 minutes.
Mix potted meat, pickles, mayonnaise and enough cracker crumbs to make a thick, moist paste. Cut the tip end off peppers; remove seeds and membranes. Fill peppers with mixture. Serve as hors d'oeuvre. (After a few drinks, are not so fiery!)
In a saucepan, combine sweet vinegar, water, soy sauce and sugar. Bring to a boil. Thread 6 shrimp on skewer. Dip skewers in sauce, then broil over hot coals. Brush constantly with sauce until shrimp are glazed and barely tender (just a few minutes) on each side. Makes 6 servings.
Blend white and brown sugars; add softened margarine and eggs. Mix well and add pumpkin, then remaining ingredients. Drop by spoonfuls on greased cookie sheet. Bake at 375° for 10 to 15 minutes.
Heat oven to 425°. Prepare pastry. Stir together sugar, flour and cinnamon. Mix with berries. Turn into pie crust. Sprinkle with lemon juice and dot with butter. Cover with top crust. Cut slits in crust and sprinkle with sugar. Cover edges of crust with aluminum foil. Bake for 35 to 45 minutes. Makes a 9-inch pie.
Brown meat with onion. Stir in 1/2 cup spaghetti sauce and 1/3 cup Parmesan cheese. Cover each noodle with approximately 1/3 cup meat mixture. Roll up, starting at narrow end. Place seam side down in 12 x 8-inch baking dish. Spoon remaining spaghetti sauce over noodles. Sprinkle with Mozzarella cheese. Bake at 350° for 30 minutes or until heated. Makes 8 servings.
Drain apricot halves and reserve 1/4 cup syrup. Combine apricots, cherries, peaches, pears, guava shells and pineapple ring in 2-quart Wonderlier. Combine reserved apricot syrup and curacao and pour over fruit. Marinate overnight.
Heat oven to 375°. Beat margarine and sugars until creamy. Add eggs, milk and vanilla; beat well. Add flour, baking soda and salt. Mix well. Stir in oats and chocolate chips, mix well. Drop by rounded tablespoonfuls onto ungreased cookie sheet sprayed with Pam. Bake 9 to 10 minutes, depending on your oven. Cool 1 minute and remove.
Bring to a boil sugar, vinegar, oil, salt, pepper and green bean juice. Pour liquid over vegetables; marinate in refrigerator 24 hours. Keeps 1 to 2 weeks (if it last that long).
Cream sugar and butter. Add egg yolks and nuts. Blend well. Fold in whipped egg whites and pineapple. Spread mixture (1/2-inch thick) on alternating wafers (3 layers). Refrigerate overnight. Cover with whipped cream; sprinkle with coconut. Use cupcake liners for each snowball.
Lightly grease inside of slow cooker. Combine cake mix, sour cream, water, eggs and oil in a large bowl. Blend well. Stir in pudding mix until well blended. Fold in chocolate chips. Pour mixture into slow cooker. Cover and cook on low 6 to 8 hours or on high 3 to 4 hours.
Saute hamburger and onion until onion is transparent. Add all other ingredients. Bake in 9 x 9-inch casserole at 375° for 35 to 40 minutes.
Make small meat balls from raw meat. Mix jelly and chili sauce and simmer meat balls in sauce for 1 hour on very low heat.
Trim leeks; cut off roots and tips and remove most of dark green (leave some of light green stems). Wash thoroughly and drain. (If leeks are very sandy, it may be necessary to remove outer leaves and wash and drain them again.)
Butter 9-inch pie pan. Chop a jar of jalapenos and scatter on bottom of pan. Layer 1-inch grated cheese over top. Beat 3 eggs and pour over all. Bake 30 minutes at 350°. Cut in small wedges to serve as snacks.
Cook onions in large skillet. Add rice; cook until transparent. Put in seasoning. Add to pork in bowl. Add water to make creamy. Cut hard center out of cabbage; lie flat. Place small amount on center of leaf and roll. Line bottom of pan with sauerkraut. Place cabbage rolls on top.
Boil water, sugar and coffee; stir until dissolved. Cool. Add brandy or vodka and pour in 1/2 gallon jar. Add vanilla bean. Age in cool dark place for 30 days. Yields 1/2 gallon.
Put dressing in bottom of sprayed casserole. Layer remaining ingredients. Beat 2 eggs and pour over top. Bake 1 hour at 350°.
Beat margarine and sugar until creamy. Add remaining ingredients except powdered sugar. Mix well. Cover and chill 30 minutes. Heat oven to 350°. Shape dough into 1-inch balls. Place on ungreased cookie sheet. Flatten with bottom of glass dipped in powdered sugar. Bake 12 to 15 minutes or until edges are light golden brown. Cool 1 minute on cookie sheet. Remove to wire rack. Cool completely. Sprinkle with powdered sugar, if desired.
Mix oil, sugar and eggs. Sift flour, salt and soda together. Stir into oil mixture. Add pears and nuts. Bake in tube pan at 325° for 1 hour.