HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oil in electric skillet to 375°. Beat milk with egg. Blend dry ingredients and gradually add the milk mixture, beating constantly, until batter is smooth. Holding your finger over the bottom of a funnel, fill funnel with batter. Holding funnel as near surface of oil as possible, remove finger and drop batter into hot oil, using a circular movement from center outward to form a spiral cake about 3 inches in diameter. Fry until puffy and golden brown, turning once. Remove and place on paper towels. Sift powdered sugar on top.
Cream butter and sugar. Add eggs, flour, syrup and vanilla flavoring. Pour into a greased and floured 13 x 9-inch pan. Bake 25 minutes at 350°.
Combine all dry ingredients. Add milk, onion and bacon drippings.	Spread batter evenly 1/2-inch thick on a flat surface with pancake spatula. Using a knife, push a 1/2-inch wide "finger" of batter off the pancake spatula and into the hot oil. As hush puppies float, turn them. Keep repeating until all the batter is used. Drain on a paper towel.
Mix all ingredients, except cheese and chilies. Grease casserole dish. Pour half mixture in dish. Spread with chilies and half of cheese. Add remaining mix and sprinkle remaining cheese over top. Bake 45 minutes at 400°.
Brush chicken with a mixture of the oil, lime juice and honey. Roll chicken in the tortilla crumbs to coat. Place in baking dish. Bake at 350° for 25 minutes. Puree tomatoes and cilantro. Remove chicken from oven. Pour on puree. Top with cheese. Return to oven until cheese melts. Serves 4.
Melt ingredients together in microwave or in small crock-pot. Serve warm with fresh bananas, apples, strawberries, pineapple, marshmallows and/or chocolate chip cookies.
Mix ingredients in saucepan. Let come to rolling boil. Boil one minute. Set off to cool. Add 1 teaspoon vanilla. Set saucepan in large pan of cold water. Beat 3 or 4 minutes or until right consistency to spread. If cools too quickly, add small amount of milk to thin.
Pour the boiling water over the oatmeal and let stand 20 minutes until cool. Cream together the sugars, margarine and eggs. Sift the flour, cinnamon, soda and salt together. Add all together and add the vanilla; beat. Bake in loaf or 13 x 9-inch pan for 35 minutes in a 325° or 350° oven.
Cook bacon until crisp. Drain on absorbent paper towels. Saute onions in 3 tablespoons bacon drippings. Combine onion, cabbage, tomatoes, green pepper, salt and pepper in a Dutch oven. Cover and cook over medium-low heat for 15 minutes or until crisp-tender. Do not add water. Add soy sauce, stirring until blended. Crumble bacon. Stir into cabbage mixture. This is equally as good hot or cold, and even better the second day! Yields 8 to 10 servings.
Preheat oven to 400°F (200°C). Lightly grease 2 baking sheets. In a large mixing bowl, combine flour, sugar and baking powder; stir well. Cut in shortening until mixture resembles coarse cornmeal. Add 2 cups buttermilk and mix just to moisten. Roll out dough to 1-inch thick and cut into biscuits. Place biscuits on prepared baking sheets; brush tops with remaining 1/4 cup buttermilk. Bake in preheated oven for 15 minutes or until golden. Serves 12.
Combine pineapple chunks, pears and oranges in a bowl; toss gently and set aside. Combine 2 tablespoons of the pineapple juice and the remaining ingredients in a jar. Cover tightly and shake vigorously. Pour over fruit and toss gently. Cover and chill up to 24 hours. Serves about 10.
Heat oven to 350°. Line bottom of loaf pan crosswise with bacon slices, bringing bacon up sides and over edge of pan (reserve any remaining bacon slices). Mix remaining ingredients thoroughly. Spoon into pan, being careful not to disturb bacon. Smooth top. Fold bacon ends over top of meat mixture. Place remaining slices of bacon lengthwise on top. Cover with aluminum foil. Bake 1 1/2 to 2 hours or until done; drain carefully, leaving pate in pan. Let stand, uncovered, 1 hour before serving.
Mix all ingredients except pecans. Put pecans in bottom of unbaked pie shell. Pour mixture over nuts. Bake at 375° for 30 to 40 minutes or until filling appears to be set.
Arrange chips on two (10-inch) microwave proof serving platters. Cover each with cheese, chilies and olives. Use Defrost cycle and cook, one plate at a time, for 4 to 5 minutes or until cheese is melted.
Cook broccoli according to package directions; drain. Add 1/2 stick margarine and cubed Velveeta cheese. Stir until thoroughly mixed. Pour into buttered casserole. Crush Ritz crackers and add remaining 1/2 stick margarine, melted. Sprinkle over top of casserole. Bake at 350° for 20 to 30 minutes or until browned. Serve hot. Yields 8 servings.
Dissolve yeast in water. Mix in Bisquick and beat vigorously. Turn dough on board well dusted with Bisquick and knead until smooth, about 20 times. Shape as desired. Place on lightly greased baking sheet. Cover with cloth. Let rise in warm place free from draft, about 1 hour. Heat oven to 400° (moderately hot). Bake 10 to 15 minutes, until golden brown. Brush with oleo. Makes 16 rolls.
Cream butter and sugar. Add eggs, flour and salt. Mix. Add buttermilk mixture and beat. Mix bananas and nuts. Pour into a greased and floured loaf pan. Bake at 350° for 1 hour.
Preheat oven to 350°. Lightly spray or wipe an 8 x 11 1/2 x 2-inch baking dish with vegetable oil. In the blender, place the Mozzarella, Asiago and 1/2 the Parmesan; blend until smooth. Place the pasta on a large bowl. Add the cheese mixture; toss until well coated. Season with cayenne, salt and pepper to taste. Place the cooked pasta in the baking dish; top with the bread crumbs and remaining Parmesan. Place in the oven; bake until bubbly, 20 to 25 minutes. Place under the broiler for 3 to 4 minutes, until the top is golden brown. Serves 6.
Boil raisins, dates and prunes for 5 minutes in 1 cup water; cool. Add all ingredients with cooled fruit and mix well. Bake at 350° for 30 to 40 minutes.
Mix together margarine, flour and walnuts and press into a 9 x 13-inch greased pan. Bake at 350° for 15 minutes. Mix together cream cheese and sugar; fold in Cool Whip and spread on top of cool crust. Mix pudding and spread on top of filling. When pudding has set, spread Cool Whip on top. Sprinkle with finely chopped nuts. Refrigerate overnight.
Combine flour, onions, salt, mustard and pepper in saucepan and add milk. Stir until blended. Bring to a boil and cook 2 minutes or until thickened and bubbly. Stir in broccoli. Add macaroni, ham and cheese. Place in 2 quart casserole.
Mix cornstarch, sugar, water and salt. Cook until thick and clear, stirring constantly. Remove from heat. Beat egg whites until stiff. Add sugar and vanilla. Continue beating while slowly pouring cooked mixture into egg whites. Beat 5 minutes. Cover cooled filling in pie shell with meringue, sealing edges to crust. Bake in 450° oven for 5 to 7 minutes.
Cook sugar and milk over low heat for about 10 or 15 minutes or until a light syrupy feel. Remove from heat and stir in ground pecans and 1 teaspoon vanilla.
Melt the marshmallows and butter in pan over medium heat. Remove from heat and add Rice Krispies gradually. Pour into a pre-greased 12 x 22-inch pan and flatten. Let cool and eat.
Cook lasagna 12 to 15 minutes or until tender; drain. In large skillet, combine ground beef, onion and garlic. Cook until beef is brown; drain. Add tomatoes, tomato sauce, salt, oregano and pepper. Bring to a boil, reduce heat and simmer for 20 minutes. In large shallow buttered baking dish, layer 1/3 each lasagna, meat sauce, Ricotta and Mozzarella cheeses. Repeat layers. Top with Parmesan cheese. Cover and bake at 350° until hot, about 45 minutes. Makes 8 to 10 servings.
Arrange apples in buttered baking dish. Add water. Combine sugar, flour, salt and cinnamon. Cut margarine in with pastry blender until mixture is consistency of corn meal. Lightly stir in cheese. Cover apples with this mixture and bake 35 to 40 minutes in 450° oven.
Bake pie crust at 425° for 5 minutes. Remove from oven; reduce heat to 400°. Cover bottom of pie crust with tomato slices; sprinkle with salt, pepper, basil and chives. Combine mayo and cheese; spread evenly over top, making sure to seal the edges of the pie crust completely. Bake 35 minutes.
Wash and scrape carrots; grate coarsely. Add chopped peanuts, raisins and apple. Toss with mayonnaise. Serve on lettuce leaf.
Mix all ingredients well. Drop into skillet with 1-inch or less hot oil. Brown each side. Makes 8 to 10 patties.
Stir together corn meal, flour, baking powder and salt. Stir in egg, onion and enough milk to make a batter stiff enough to drop, not pour. Drop by level tablespoon, without crowding, into 375° oil. Cook for 3 or 4 minutes until brown. Drain on paper towels.
Combine sugar, flour and cornmeal, mix well. Add butter and mix. Add beaten eggs - mix well. Add buttermilk and vanilla, mix until well blended. Pour mixture into an unbaked pastry shell and bake in a preheated oven @ 425° for 10 minutes. Reduce temp. to 325° and bake 30 minutes longer. When pie starts to brown, cover with a sheet of aluminum foil to prevent deep browning or burning. Pie is done when inserted knife comes out clean. Filling makes 2 - 9-inch pies or 1 - 8-inch pie and 8 tart shells.
Melt margarine. Add pretzels and 3 tablespoons of sugar. Spread in a 9 x 13-inch baking dish and bake at 400° for 8 minutes. Cool.
Dissolve yeast in water; stir in rest of ingredients. Beat vigorously and let rest 5 minutes. Divide dough in 2 parts and spread or roll on 12-inch pizza pan (greased and floured). Or use all of the dough for deep dish. Top with favorite pizza sauce, (Pastorelli) meat, onions, peppers and Mozzarella cheese. Bake at 425° for about 18 minutes. Makes 2 (12-inch) pizzas.
Mix cheese, onion, mayonnaise and red pepper. Heat in serving dish in microwave on High for approximately 35 seconds or until cheese is just melted. After removing from microwave, spoon raspberry preserves over top. Serve hot with crackers or bagel chips.
Combine all ingredients, folding muffin mix last. Bake in 8 x 12-inch pan (greased) for 40 to 50 minutes in 350° oven.
Combine rice, eggs and 1 cup cheese. Press firmly into two 9-inch pie pans. Bake at 450° for 20 minutes. Spread Quick Tomato Sauce evenly over rice crust. Top with remaining cheese. Bake 10 minutes.
Beat eggs and mix all ingredients. Pour into unbaked pie shell and bake 45 minutes at 350°.
In a large saucepan or Dutch oven, combine sausage, potatoes, onions, carrots and chicken broth; bring to a boil. Reduce heat, cover and simmer for 30 minutes, until potatoes are tender. Add sauerkraut and tomato paste; mix well. Return to a boil. Reduce heat, cover and simmer 30 minutes longer. If a thinner soup is desired, add additional water or chicken broth. Yields 8 to 10 servings.
Bring all ingredients to a boil in a large soup pot. Reduce heat to medium/medium-low and let cook until all ingredients are well done, stirring occasionally.
Cook onions and butter until tender. Stir in soup and milk and heat. In a 9 x 13-inch pan combine potatoes, peppers and pimento. Slice sausages and add to potatoes and pour soup over. Top with rest of sausages and cheese. Bake at 350° for 45 to 60 minutes.
Saute onions; add to all ingredients except tortillas and cheese. Bring to boiling point. In large greased casserole, place 1/3 tortillas, 1/3 mixture and 1/3 cheese. Repeat 2 layers. Bake until bubbly.
Beat eggs well. Add brown sugar and water. Sift flour, salt and cinnamon. Add to egg mixture. Add gumdrops and nuts. Bake at 350° for 12 to 15 minutes.
Mix jello with 1 1/2 cups hot water and 2 cups cold water. Stir in pineapple. Slice bananas and mix together. Let jel completely.
Roll frozen rolls in melted margarine, then in sugar cinnamon mixture. Place in a greased Bundt pan. Cover and let rise overnight (will overflow the Bundt pan). In the morning, replace any rolls that have overflowed in the Bundt pan. Bake for 20 to 25 minutes in a preheated 350° oven.
Layer half thin sliced apples in pie plate. Sprinkle with half of above ingredients. Add another layer of apples and remaining dry ingredients. Strip with crust and dot with butter. Bake 1 hour @ 350 degrees.
Cook broccoli until tender. Drain and place in buttered casserole. Cover with cheese. Add the soup and chicken pieces. Cover with slightly crushed potato chips and bake at 350° for 30 minutes.
Combine berries and pectin. Let stand 20 minutes, stirring occasionally. Add sugar and stir for 3 minutes. Quickly spoon into freezer containers or hot sterilized jars. Leave 1/2-inch headspace. Cover at once with plastic or metal lids and screw-on bands. Let stand at room temperature 24 hours. Freeze. Yields 7 1/2 pints. May store in refrigerator for 3 weeks.
Mix sugar, cocoa and cornstarch; add hot water. Place in top of double boiler, bring to boil, stirring constantly. Cook 2 or 3 minutes until thick. Remove and cool slightly; add margarine or butter. Keep warm.
Put potatoes in a large bowl. Add cream cheese, onion, eggs and flour. Beat at medium speed until blended. Put on high speed and beat until light and fluffy. Add salt and pepper. Spoon into a greased 9-inch casserole dish. Sprinkle potato chips atop potatoes. With a knife, poke crumbs into potato mixture. Bake, uncovered, for 35 minutes in a 300° oven.
Boil Karo syrup, sugar and peanut butter together for 5 minutes. Stir in the cereal.
In glass bowl, layer fruit. Combine cheese, lemon juice and lemon peel until smooth. Beat whipping cream until soft peaks form and add sugar until stiff peaks form. Fold into cheese mix and chill. Pour on top of fruit and sprinkle with pecans, if desired, and chill before serving.
Mix turkey, egg white, sage, marjoram, thyme, summer savory and pepper together in large bowl. Shape into patties and chill at least 1 hour (makes about 12 patties). Spray skillet with vegetable cooking spray. Place skillet over medium-high heat until hot. Place patties in skillet; cook 5 minutes on each side until done. Makes 12 servings, 1 patty per serving.
Fry sausage until crumbled. Drain and pour into casserole dish. Mix milk, eggs, salt and dry mustard. Pour on top of sausage. Sprinkle bread crumbs on top. Add cheese.
Heat oven to 375°. Line cookie sheet (10 x 15-inches) with wax paper. Mix all ingredients. Pour batter on cookie sheet and spread out evenly. Sprinkle with nuts. Bake at 375° for 15 minutes. Turn on tea towel and roll up like a jelly roll. Let cool 30 minutes. Unroll and spread with filling.
Crush cookies and set aside. Mix cream cheese, margarine and powdered sugar and set aside. Mix vanilla pudding, milk and Cool Whip and add to cream cheese mixture. In a flower pot, place a layer of cookies. Next, put a layer of cream cheese mixture; alternate until pot is full. Finish off with a layer of cookies. Garnish with a flower of your choice.
Slice zucchini in 1/2-inch slices. Place in a 2-quart baking dish with green peppers, onion and garlic. Mix in green beans and tomatoes and top with dots of butter. Bake at 350° for 1 hour.
Crush Oreo cookies and melted butter in a food processor and place in a 9 x 13-inch pan. Smooth ice cream over crushed cookies, then freeze. Melt butter and unsweetened chocolate together. Add a dash of salt, sugar and milk. Cook for 4 minutes. Cool and spread over ice cream. Sprinkle chopped nuts over the top, then freeze again. Serve.
Brown ground beef quickly with mushrooms, onion and salt in large skillet, stirring frequently. Remove from heat. Stir in sour cream. Stir water and bouillon cube. Bring to a full boil. Stir in rice. Reduce heat, cover and simmer 5 minutes.
Melt butter in 9 x 13-inch pan. Peel apples and cut in half. Remove the core. Wash and lay aside to drain. Roll biscuits thin; place half apple, round side down, on biscuit and sprinkle cinnamon on flat side of apple. Pull dough up around apple and place flat side down in pan of melted butter. Dissolve sugar in warm water and slowly pour around dumplings. (Do not pour on top of dumplings.) Bake at 350° for 45 minutes. Baste dumplings after baking 20 minutes. It is best to prepare all of the dumplings before putting in the pan of melted butter.
Cut each potato lengthwise into 8 wedges (24 wedges total). On an ungreased 15 x 10 x 2-inch baking pan, arrange wedges in a single layer, skin side down.
Brown meat in skillet.	Saute bell pepper and onion in butter. Cook spaghetti until tender; drain. Mix all ingredients together in skillet, stirring as it simmers. Serve hot.
Cook corn. Beat eggs and milk. Combine eggs, corn and milk with seasonings and 2 Tbsp. butter. Mix well. Pour into greased 1 1/2 qt. baking dish. Mix crumbs and butter and sprinkle over corn. Bake at 350 degrees for 40 minutes or until mixture is set.
Mix ingredients with milk until soft. This can also be poured into a baking dish and baked till apples are soft and tender.
Peel potatoes and cut lengthwise. Place in large saucepan. Add sugar, butter and water. Cover and boil rapidly for about 10 minutes. Remove lid and allow to cook slowly until syrup is thick and potatoes are tender.
Cut dough in 1/8-inch slices (cheese cutter does nicely). Line a 14-inch pizza pan with slices, overlapping. (I leave space between slices; try both.) Bake at 375° for 12 minutes. Cool.
Drain corn, mix with sour cream, soup and onion. Pour in buttered dish and top with crushed crackers and melted margarine. Bake 20 to 30 minutes at 350°.
Line Tater Tots in a 9 x 13-inch pan. Add package of corn and cut up hot dogs. Heat up soup and milk together and pour on top of casserole. Bake at 350° for 1 hour or 300° for 1 1/2 hours.
Allow cheeses to soften at room temperature. Combine with remaining ingredients; blend until smooth. Refrigerate about 30 minutes. Shape into a ball. Roll in chopped nuts, if desired. Serve as spread for crackers. Yields about 3 cups of spread.
Crust: Mix first 4 ingredients. Spread in a 9 x 13-inch dish. Bake at 350° for 20 minutes or until light brown. Stir while baking.
Cook milk and flour until thick. Set aside and cool. Beat together sugar, margarine and vanilla with electric mixer. Add milk and flour mixture and beat well.
Place all ingredients in a large kettle and bring to a boil for several minutes. Turn down to a simmer and allow house to fill with a wonderful Christmas aroma. Keep mixture for days, adding water and stirring as needed.
Have meat market person loosen backbone of pork loin. Place roast, fat side up, on rack in open roasting pan in center of oven. Roast in 325° oven for 2 to 3 hours or until meat thermometer which has been inserted in center of roast's thickest part (not touching bone) registers 170°. In saucepan, combine applesauce, molasses, ginger and garlic over medium heat. Brush pork every 10 minutes the last 30 minutes of cooking. Serve pork with remaining applesauce. The size of the roast will determine length of cooking time.
Mix ingredients in order given, blending by hand. Pour into 8-inch unbaked pie shell. Bake in preheated oven at 350° for 10 minutes. Reduce heat to 300° and bake an additional 40 minutes or until pie is set and crust is brown.
Melt oleo in Corning Ware casserole. Add onions, stir until cooked but not brown (use low heat). Add rice and continue cooking and stirring until rice turns white. Add consomme and bouillon, stir well. Cover casserole. Bake 30 minutes at 300° to 325°.
Slit each chili. Remove seeds with a small spoon or knife and stuff chilies with pieces of cheese. If necessary, insert a toothpick to hold chili together. Dip each stuffed chili in flour, then egg, then in flour again. Deep-fry at 350° or until chilies are golden brown. Drain and serve.
Cook, drain, rinse and cool pasta. Add vegetables; mix well. Combine milk, vinegar, mayonnaise, sugar, salt and black pepper together; add to pasta mixture, mixing well. Chill 4 hours.
Mix first 4 ingredients. When almost set, whip with mayonnaise, then fold in shrimp, pimento and chopped celery.
In a large skillet, cook the onions with salt and pepper to taste in 6 tablespoons butter over moderate heat, stirring occasionally, until they are golden. Spoon half the onions into a buttered 4-quart gratin dish; cover them with the potato slices, then sprinkle with salt and pepper. Cover the potatoes with the remaining onions; pour the cream over the mixture and sprinkle the mixture with the combined cheeses. Dot the top with the remaining 6 tablespoons butter and bake the gratin in a preheated 400° oven for 30 minutes or until tender and golden brown.
Drain peas. Rinse with cold water. Drain well. Add celery and onion. Combine oil, vinegar, mayonnaise and cayenne. Mix well. Pour over peas. Stir gently. Chill in refrigerator several hours or overnight. At serving time, add tomato and salt if needed.
Peel and cube potatoes into microwave-safe bowl with lid. Cook on High 5 to 8 minutes or until done. Fry and drain bacon. Crumble. Saute onion in small amount of bacon fat until golden. Blend in flour and seasonings. Cook over low heat, stirring until smooth and bubbly. Remove from heat. Stir in water and vinegar. Bring to a boil, stirring constantly. Boil 1 minute. Carefully combine sauce, potatoes and bacon. Keep warm until ready to serve. Makes 3 to 4 servings.
Slice bananas and place on bottom of graham crust. Mix lemon juice with condensed milk and pour mixture over bananas. Drain pineapple and spread over the milk mixture. Mix whipping cream with sugar and a few pecans. Spread over pineapple and top with coconut and the rest of the pecans. Place a few cherries on top and refrigerate at least 1 hour before serving. This recipe makes one pie.
Drain water from beans. Add mushroom soup and half the onions. Mix together. Put rest of onions on top. Bake at 350° for about 30 minutes. Serves 6.
Cut chicken into serving pieces and sprinkle with lemon juice, cinnamon, salt and pepper. Brown chicken in butter. Mix tomato paste with water in large saucepan; bring to boil. Reduce heat and place browned chicken in tomato. Pour butter through strainer over chicken and tomato. Add wine and cook about 1 hour until rice is tender. This chicken is very good served with macaroni, rice or potatoes.
Cook rice in water (1/2 to 1 teaspoon salt). Bring rice to boil; cover and cook seventeen minutes or until done. Layer in baking dish 1/2 of rice, 1/2 of sour cream mixed with green chilies and pimentos and 1/2 of grated cheese. Repeat layers. Bake for 30 minutes at 350°.
Roll and cut with cutter and bake at 450° for 8 to 10 minutes.
Bring kielbasi to boil for 10 to 12 minutes. Drain. Mix remaining ingredients together in large baking dish (press down). Put kielbasi in sauce. Cover and bake at 350° to 375° for 45 minutes. Remove cover the last 10 minutes.
Pour into unbaked pie shell. Bake for approximately 1 hour at 325°.
Cook in 4 1/2-quart Dutch oven. Heat oil. Add onion and brown. Add paprika and chicken. Stir to coat. Add salt and pepper. Cover with water. Add pepper, tomato and celery. Cover and cook 1 to 2 hours until chicken slides off bone. Remove chicken, cool, debone and cut into small pieces.
In skillet, cook meat. Add onion and garlic and cook until brown and onion tender. Drain any fat. Stir in next 7 ingredients, stirring often, for about 15 minutes. Cook noodles (no oil) and drain. Stir together egg, Ricotta or cottage cheese, 1/2 cup Parmesan cheese, parsley and pepper.
Mix first four ingredients in a saucepan and bring to a boil. Mix in last three ingredients. Pour into container, let cool. Candy may be kept in the freezer.
Mix the wine, oil, soy sauce, oregano, marjoram and pepper. Place steak in a deep bowl; pour marinade over it. Cover; chill at least 12 to 18 hours, turning meat once or twice. (Much easier if you use the Tupperware marinating covered container and just turn over several times during the 12 to 18 hours). (Or, you may use a large Ziploc bag to marinate steak in instead of bowl.)