HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut tomatoes into 1/4 inch slices. Combine first 5 ingredients; mix until smooth. Add additional milk if necessary until batter resembles pancake batter. Working in batches, dip tomato slices into batter, allowing excess batter to drip back into bowl. Fry in 2 inches of hot oil (375°) in a heavy skillet until browned, turning once carefully with tongs. Transfer to a colander to drain. To keep the cooked tomatoes from getting soggy before they are served, stand them up like wheels in the serving dish instead of stacking them.
Chop dates and walnuts. Set aside. Cream butter and sugar until well blended. Fold dates and walnuts into butter mixture. Add baking soda to boiling water and pour over batter. Add eggs and stir in the flour and salt. Cream until smooth. Add rum or rum flavoring and blend well. Pour into greased, 10-inch Bundt pan. Bake in preheated 300° oven for 1 1/2 hours. Cool in pan on wire rack for 10 minutes, invert onto serving plate. Drizzle with fondant icing if desired.
Melt margarine and mix with 1/2 stuffing mix. Place in bottom of 9 x 13-inch pan. Boil, skin and debone chicken breast (save the broth). Crumble chicken over stuffing mixture. Add 2 cans broth to soups and pour over chicken. Top with remaining stuffing mix.
Cover & cook raisins until tender. Cream the oleo, sugar & egg. Add 3/4 c. liquid from raisins. Add flour, baking powder, soda, cinnamon & nutmeg. Mix in cooked raisins and chopped nuts. Put in a greased cookie sheet. Bake at 350° for 20 minutes. Put icing on them right after they come out of the oven.
Peel sweet potatoes and cut in 1/4-inch thick lengthwise slices. Arrange in skillet, preferably heavy, sprinkling layers with sugar and dotting with butter. Add vanilla, salt and cayenne to water to taste, and pour over potatoes. Grind nutmeg over top. Cover skillet. Bring liquid to boil rapidly. Lower heat and simmer 20 minutes, adding more liquid, as needed, to prevent scorching.
Mix together and put in freezer overnight. When ready, just pour 7-Up or Sprite over the frozen mixture.
In large skillet, saute first 6 ingredients in olive oil until tender. Add tomatoes, broth, salt and pepper. Cover, stirring frequently. Simmer 10 minutes. Add black-eyed peas. Cover and simmer gently for 20 minutes.
Mix water, sugar and lemon. Simmer 20 minutes. Cool. Add extracts and vodka. Can be used any time or let mellow.
Beat frosting mix, corn syrup, vanilla and boiling water in small mixer bowl on high speed until stiff peaks form, about 5 minutes. Transfer to large mixer bowl; beat in powdered sugar gradually on low speed. (It may be necessary to stir in the last cup of sugar by hand.) Stir in nuts. Drop mixture by teaspoonful onto waxed paper. Turn over, if necessary, when outside feels firm. Dry at least 12 hours.
Place chicken in bottom of 9 x 13-inch pan. Top with thawed vegetables. Blend soup and broth until creamy. Pour over chicken and vegetables. Salt and pepper to taste. Blend flour, milk and melted margarine and spoon over chicken. Bake at 450° for 30 minutes.
Mix dry ingredients with a little of the milk. Cook over boiling water, stirring until thick. Cover and cook 15 minutes longer, stirring occasionally. Add a little of the hot mixture to the egg yolks. Pour back and cook a few minutes longer. Add margarine and vanilla. Pour filling into pie shell over 2 or 3 sliced bananas.
Brown meat in heavy skillet. Put other ingredients and cook slowly for 1 hour. Leave slightly uncovered. Serve between hot buns.
Combine all ingredients together. Reserve 1 1/2 cups of cracker crumbs for top. Place in large casserole dish. Put crumbs on top and bake at 350° for about 45 minutes.
Crush vanilla wafers with rolling pin, then mix all ingredients together in a large mixing bowl. Roll into balls about the size of a walnut, then roll into coconut.
Whip the eggs and sugar until white and fluffy. Add melted butter and vanilla. Add flour last. The dough should be a little thick. Bake in a krumkake iron. Roll into cone shape cookies.
Mix all ingredients until well blended. Pour into a well-greased and floured 9 x 13-inch pan. Bake 40 to 45 minutes at 350°.
Mix first 5 ingredients; beat until smooth. Add strawberries and chopped pecans. Bake in 3 layers at 350° for 20 to 25 minutes.
Using a sharp knife, cut cake into 4 thin lengthwise layers. Place bottom cake layer on a platter; spread with 1/3 cup marmalade. Place second layer on top; spread with 1/3 chocolate frosting. Place next layer on top; spread with remaining marmalade. Place final layer on top; frost top and sides of cake with chocolate frosting. Refrigerate until ready to serve. Cut into thin slices. Delicious and simple to make.
Preheat oven to 400°. Mix thoroughly the Bisquick, 2 tablespoons sugar, nutmeg and cinnamon. Beat milk and eggs. Add to dry ingredients. Beat thoroughly 20 strokes. Round up dough on lightly floured board; knead 5 times. Roll out 1/2 inch thick. Cut with donut cutter. Take the donut and crisscross to form a figure eight to make the "bowknots." The holes are the "buttons." Bake on ungreased sheet for 8 to 10 minutes until lightly golden. Immediately roll in melted butter, then in sugar.
Combine all ingredients in large bowl. Drop by teaspoon onto ungreased cookie sheet. Bake in oven at 400° for 15 minutes, or until done.
Preheat oven to 350°. Set a 10-inch frying pan over medium heat. Add oil, then onion and basil. Cook a few minutes, then add broccoli. Continue to cook until broccoli is tender. Remove from heat. Lay out pita bread on baking sheet. Spoon sour cream to cover. Over sour cream, put a layer of tomatoes. Layer about 1/2 cup broccoli on tomatoes, layer spinach leaves and then mushrooms on tomatoes. Add alfalfa sprouts, if desired, and top with slices of cheese. Bake until vegetables are hot and cheese is nicely melted, about 5 to 7 minutes.
Combine vegetables, soup, 1/2 cup cheese, sour cream, pepper, pimento and 1/2 can French fried onions. Bake in covered dish for 30 minutes at 350°. Top with remaining onion rings and cheese. Bake, uncovered, for 5 minutes or until golden brown.
Cream wet ingredients except pumpkin. Sift dry ingredients together or stir well with a fork. Mix creamed ingredients, dry ingredients and pumpkin gently until thoroughly mixed. If desired, add raisins, dates or nuts. Spoon into greased 9 x 5-inch loaf pan. Bake for 55 minutes in preheated 350° oven or until toothpick comes out clean. Cool in the pan for 5 to 10 minutes before removing. Makes a delightful gluten free bread that you won't miss the wheat in.
Crush wafers and add powdered sugar. Mix well. Add softened orange juice, melted butter and nutmeats. Mix well. Using hands, shape into balls (use a teaspoon partially filled). Roll in Angel Flake coconut. Place on waxed paper until finished. Store in airtight containers in cool place.
Cream together butter and sugar. Add eggs and mix well. Add other ingredients and blend together. Pour into unbaked pie shell. Bake at 350° for 30 minutes.
Preheat oven to 375°. Cream the butter and both sugars in a large mixing bowl. Add eggs and vanilla. In a separate bowl, combine flour, powdered oatmeal, salt, baking powder and baking soda. Stir dry ingredients into butter and egg mixture until incorporated. Add grated chocolate bar and stir until well distributed. Add chocolate chips and nuts. Roll cookie dough into 1 to 1 1/2-inch balls. Place 2-inches apart on cookie sheet. Bake 6 to 10 minutes or until bottoms begin to brown. Remove and let cool. Remove with spatula from pan to waxed paper. Let cool completely before storing.
Mix all ingredients except cornflakes. Put in greased, shallow casserole dish and sprinkle with cornflakes. Bake at 350° until golden.
Cream shortening, sugar and egg yolk. Add flour and knead. Form dough into tiny balls and place on baking sheet. Make a depression in center of each and fill with jam or any desired tidbit. Bake in 350° oven until lightly browned. Makes 60 cookies.
Place hamburger patty on aluminum foil. Add 1/2 slice cheese, spoonful of onion and ketchup in the center of the patty. Place another patty on top of mixture. Use a fork and press hamburger edges together. Continue until you have 6 hamburgers. Cook in skillet on medium heat. High heat will cause hamburger to burst. Serve with your favorite hamburger fixings.
Pare eggplant and cut into 1/2-inch slices. Dip each slice into egg, then into crumbs. Saute on both sides in hot oil until brown. Place a layer of eggplant in a 2-quart casserole; sprinkle with oregano, Parmesan cheese and Mozzarella cheese. Cover with tomato sauce; repeat until all is used.
Mix all ingredients together. Bake for 45 minutes at 350° (approximate pan size is 13 x 9 x 2-inch).
Preheat oven to 300°. If meat is not tender, pound it, treating each piece separately. Center the steak on a piece of aluminum foil of suitable size. Salt and pepper steak. Add 2 or 3 onion slices and a dash of Worcestershire sauce. Wrap tightly. Lay in pan and bake for 4 hours at 300°.
Mix and drop by teaspoon onto cookie sheet. Bake at 350° for 10 minutes, until golden brown.
Mix well flour, sugar, eggs and pineapple. Pour in long pan. Sprinkle with brown sugar and pecans. Bake for 40 minutes at 350°.
Melt 2 tablespoons butter in skillet over low heat. Add flour and salt. Continue cooking over low heat, stirring constantly, until smooth. Gradually add milk and stir constantly to prevent lumping. Cook until mixture thickens. Place layers of potatoes and mixture in buttered baking dish. Dot each layer with remaining butter and cheese slices. Bake 30 to 35 minutes at 350°.
Combine all ingredients thoroughly. Pack firmly into ungreased pan. Cover with catsup. Bake in a preheated 350° oven for 1 hour and 15 minutes. Let stand 5 minutes before serving.
Remove tags from bags and add to water in quart pitcher or container. Cover. Let stand in refrigerator at least 6 hours or overnight.
Arrange broccoli in greased baking dish. Put pieces of chicken on top. Combine soup, mayonnaise, lemon juice and curry powder; pour over chicken. Sprinkle with cheese. Top with bread crumbs. Bake at 350° for 45 minutes.
Preheat oven to 350°. Combine corn meal, sugar, soy flour, whole wheat flour, salt and baking soda. Mix egg and yogurt together lightly and stir into dry ingredients. Stir in oil. Fill muffin tins 2/3 full and bake 25 minutes or until done.
Cut broccoli and cauliflower into bite-size pieces. Add peas, onion and pimentos. Mix all together and refrigerate overnight.
Preheat oven to 375°. Combine flour, baking powder, baking soda and salt. Using a wire whisk, mix dry ingredients thoroughly; set aside. In saucepan, melt butter and unsweetened baking chocolate; stir constantly until melted. In a large mixing bowl, beat sugar, eggs and vanilla until blended. Add chocolate and butter mixture. Add dry ingredients, 1/3 at a time alternately with sour cream, mixing well after each addition. Stir in chocolate chips and walnuts. Drop by tablespoons onto ungreased cookie sheets. Bake 10 to 12 minutes at 375°. Transfer from hot baking sheet to cool surface immediately. Yields 5 dozen cookies.
Mix together powdered sugar, graham crackers, peanut butter, vanilla and melted margarine; make balls and refrigerate. Melt chocolate chips and paraffin. Dip 1/2 of each ball.
Mix in crock-pot and cook on low for 16 hours, covered. Mash with potato masher and cool.
Line baked shell with 3 cups berries. Simmer 1 cup berries and water for 4 minutes. Combine cornstarch and sugar; add to cooked fruit and cook until syrup is thick and clear, stirring constantly. Add lemon juice; cool slightly and pour over berries in shell. Chill thoroughly. Serve with whipped cream.
Dissolve gelatin in boiling water. Add cold water. Chill until slightly thickened. Blend yogurt into whipped topping, then blend in gelatin. Stir in peaches and nuts. Pour in mold or 8 x 4-inch loaf pan. Chill until firm, about 3 hours.
Mix all in bowl; cover and put in refrigerator overnight. Remove 1 hour before baking. Stir; put in casserole and cover with crushed potato chips. Bake one hour at 350°.
Brown hamburger, sausage and onion together. Drain. Cook rotelli noodles as directed. Add sauce to browned meats. Simmer for 10 minutes. Add meat mixture to cooked noodles and put in a 9 x 13-inch pan. Cover with cheese. Place pepperoni on top. Cook at 350° for 10 to 15 minutes or until cheese melts.
Pour milk and orange juice in a bowl. Add pudding mix and beat slowly with beater at lowest speed for 1 minute. Add 1 cup Cool Whip and beat 1 minute longer or just until blended.
In a bowl combine butter, onion, poppy seeds and garlic. Separate each tube of biscuits into 10 biscuits. Dip in butter mixture and stand on end in lightly greased 10 inch tube pans. Bake at 400 degrees for 14 to 16 minutes or until golden brown. Immediately remove from pan to a serving plate. Serve warm.
Cream butter, sugar and vanilla. Add flour, salt and nuts. Roll into 1-inch balls. Bake on ungreased cookie sheet. Bake at 400° for 10 to 12 minutes. Roll in powdered sugar while warm. Cool and roll again.
Spray a cookie sheet. Pour milk in bowl. Mix dry ingredients in a plastic bag. Dip chicken in milk (one piece at a time); then in bread crumbs. Bake 30 to 35 minutes (turning once) at 400°.
Place cranberry sauce in pan with water and salt. Beat over heat until smooth. Let come to rolling boil 1 minute. Pour over Jell-O; stir until dissolved. Add pineapple and nuts. Pour into a shallow dish and refrigerate until firm. Before serving, beat cream cheese with some reserved pineapple juice until consistency of whipped cream. Spread over salad and serve. Garnish with additional pecans.
Beat cranberry sauce until smooth. Stir in juices. Add ginger ale. Serve over ice. Makes 12 to 15 (4 ounce) servings.
Mix together sugar, peanut butter and graham cracker crumbs. Press into 9 x 13-inch pan. Melt chocolate chips and spread over mixture.
Prepare spinach as label directs; drain well. Toast English muffins; keep warm. Preheat broiler. Into bowl, tear bread into small pieces; add spinach, ground beef, egg, salt and onion; mix well. Shape mixture into four 1-inch thick round patties. Place patties on rack in broiling pan. Broil patties about 5 minutes on each side for medium or until desired doneness. Just before patties are done, cut Mozzarella cheese into 4 slices. Top each meat patty with cheese; broil 1 minute or until cheese melts. To serve, place a patty on bottom half of each muffin; replace top half of muffin.
Cut top off of dinner rolls and sprinkle cheese and ham on bottom half and return tops of rolls. Melt butter and add Worcestershire sauce, onion flakes, dry mustard and poppy seed. Pour over rolls. Bake at 350° until cheese melts.
Heat 1 cup orange juice and 1 cup water to boil. Dissolve jello and salt. Stir in 1 cup orange juice. Add pineapple, nuts, celery and cranberries and chill.
Mix soups and rice in saucepan and heat enough to mix well. Pour over chicken which has been salted and arranged in baking dish. Dot with margarine. Bake 2 hours at 275°, covered.
Combine all. Bake, uncovered, for 45 minutes at 350°.
Add pineapple to cheese. Mix pepper, onion and salt into cheese mixture. Add 1/2 cup nuts. Form into 2 large balls; cover each with remaining nuts. Chill in refrigerator.
Melt chocolate and cool; add to first 4 ingredients for pie crust. Combine next 5 ingredients and whip. Pour into cooled crust. Garnish top of pie with shaved slivers of chocolate. Keep refrigerated.
Drain crab and slice. Heat oil and butter, add garlic and saute gently. Add crab, green onions, tomatoes, parsley, lemon juice, seasoning and salt. Heat gently 8 to 10 minutes.
Mix together all ingredients except Pepperidge Farm herb dressing. Line bottom of dish with Pepperidge Farm herb dressing, mixed with 2 sticks melted margarine. Save enough of stuffing to sprinkle on top. Bake at 350° for 30 minutes.
Cook bacon if not prepared ahead. Cook onion and green pepper in Dutch oven. Remove all from oven. Line bottom of oven with foil. Mix bacon, onion, pepper and seasonings with pork and beans. Pour into oven. Cover oven with lid. Bake with coals on top and bottom, 1 to 1 1/2 hours.
In a mixing bowl, mix flour and sugar; set aside. Combine water, oil, margarine and cocoa in a saucepan; bring to a rapid boil. Remove from heat; stir well. Pour into flour and sugar mixture. Add buttermilk, eggs and vanilla; mix well. Bake at 300° for 40 minutes in a well-greased 13 x 9-inch cake pan.
Mix sugar, oil and egg. Stir in milk. Sift together flour, baking powder and salt. Stir into milk mixture. Blend in nuts and dates. Pour into greased loaf pan. Let stand 20 minutes before baking. Bake at 350° for 60 to 70 minutes.
Add pineapple to cream cheese; mix well. Add pepper, onion and 1 cup nuts; gradually add salt until well mixed. Roll with remaining nuts.
Beat eggs and oil together thoroughly. Stir in flour, baking powder, salt, vegetables, spices and cheese. Pour into a greased 9 x 13-inch pan. Bake in 350° oven for 30 to 40 minutes. Makes 24 (2-inch) squares.
Squeeze juice from lemons; reserve the juice and set aside the rinds. Combine the lemon rinds, water and sugar in a saucepan. Bring the mixture to a boil and then remove from the heat. Remove and discard the lemon rinds. Stir in the reserved lemon juice, vanilla extract, almond extract, pineapple juice and tea. Freeze the mixture in a container which can be transferred to a punch bowl for serving.
Drain pickles on paper towel. Then put milk, salt and pepper and flour in a bowl. Dip sliced pickles in flour then into the batter then in the flour. Fry 3 to 5 minutes. Drain on paper towel.
Heat oven to 350°. Grease loaf pan. Mix sugar, shortening and eggs thoroughly. Stir in milk. Mix dry ingredients and stir in. Blend in nuts and bananas. Pour into pan and bake 60 to 70 minutes or until toothpick comes out clean.
In large bowl, stir together the first 4 ingredients. Add remaining ingredients all at once; stir by hand until mixed. Bake in a greased 9 x 13 pan for 45 minutes at 350°. When cool, frost as desired with canned cream cheese or caramel frosting.
Arrange chops in baking pan. Combine remaining ingredients in small bowl. Pour over chops; cover and refrigerate overnight. Remove chops from pan and pour sauce in a small saucepan. Bake chops at 325° for 1 1/2 hours. While chops are baking, bring sauce to a boil; reduce heat and simmer 15 minutes. Pour sauce over chops and serve.
Mix together first four ingredients in 2-quart mixing bowl. Set aside.	In a saucepan, bring oil, margarine, peanut butter and water to a boil. Pour over dry ingredients and mix. Add beaten eggs, vanilla and buttermilk; blend well. Pour batter into a greased and	floured 11 x 15 x 1-inch sheet pan. Bake 15 to 18 minutes in 350° oven.
Fry bacon until crisp; remove from skillet, leaving drippings. Add onion and cook until tender. Add flour, sugar, salt, vinegar and water. Mix well and simmer until slightly thickened. Add beans and cook for 5 minutes. Crumble bacon on top just before serving.
Cook onion in 1/2 stick margarine. Add ground beef and cook until brown. Drain excess grease. Add cream of mushroom soup (undiluted). Drain sliced mushrooms and add to mixture. Cook rice according to directions. Drain excess water from rice and add 1/2 stick margarine to rice and toss. Serve beef mixture over rice. Add soy sauce if desired.
Mix thoroughly 1/2 cup soup, beef, onion, egg, bread crumbs, parsley and seasonings. Press firmly into 9-inch pie plate. Bake at 350° for 25 minutes. Spoon off fat.
Drain the canned fruits thoroughly. Mix all the ingredients together and chill several hours or overnight.
Combine cream cheese and marshmallow cream in food processor, then add drops of lemon juice and blend again. Great for showers or weddings.
Cream shortening, oil and sugar together, then add eggs, one at a time. Proverbs 23:14 (beat) well. Sift and measure flour, baking powder and salt. Add alternately to sugar mixture with milk. Stir in honey and spices, then raisins, figs (or dates) and almonds. 2 Kings 4:5 (pour) into well-greased vessels (loaf pans or a 9 x 13-inch pan) and Leviticus 24:5 (bake) for 45 minutes.
Mix together in a large bowl. Chill overnight or at least 3 to 4 hours.
Melt butter in a medium saucepan. Add minced garlic; saute until soft. Add chopped lobster or crabmeat and cook for one minute. Add remaining ingredients (except shrimp) and stir until mixed. Mixture should be moist enough to mold when pinched. Stuff each shrimp. Throw any extra crumbs around bottom of dish. Bake at 350° for 10 to 12 minutes or until shrimp become white.
Mix pretzels, sugar and margarine. Place in a 9 x 13-inch casserole dish. Bake for 5 to 10 minutes at 375°. Cool.
Mix together. Lightly put in 8 x 11-inch baking dish. Bake at 425° for 15 to 20 minutes.
Combine soup, cheese, chicken, onion, salt and pepper. Mix well. Pour into pie shell (deep dish). Spread egg over top and sprinkle with corn flake crumbs. Bake at 375° until firm.
Brown chops on both sides on stove top. Drain on paper towels; set aside. Place mushrooms, onion and garlic in bottom of crock-pot. Arrange pork chops on top of vegetables. Pour tomato sauce, sherry, lemon juice, parsley, oregano and basil over the chops. Cover and cook on low, 7 to 9 hours or on high, 4 to 5 hours. Before serving, turn to high and place green pepper strips on top of pork chops. Cover and cook 30 minutes. Serves 8.
Whip cream cheese and butter together. Rinse and drain cans of shrimp. Add all ingredients and blend well. Use on crackers or bread.
Cook shrimp and seasonings for 5 minutes in oil. Add rice, salt, pepper, Kitchen Bouquet and water. Bring to a boil; cover and simmer for 30 minutes. Can't miss.
Beat egg yolks, 1/2 cup of the sugar, salt and nutmeg until light. Pour this gradually into hot milk. Cook only until mixture lightly coats the spoon. Remove from heat. Dissolve gelatin in cold water and add to milk mixture. Cool. When filling starts to set (this takes quite awhile), beat egg whites and add remaining 1/4 cup sugar. Whip the cream and add vanilla. Fold mixtures together. Pour into two 8-inch pie shells. Grate chocolate over top and chill. A holiday tradition in our family.
Boil first 5 ingredients for 1 minute. Set off and add remaining ingredients. Beat and drop by teaspoon on wax paper.
Heat oil in heavy skillet or Dutch oven. Add the lean beef and quick-fry until brown. Add and quick-fry a few minutes: 3 scallions or onion, cloves of garlic and ginger. Add soy sauce, brown sugar, pepper and water. Bring to a boil. Reduce heat, cover and simmer 3 hours. Add more liquid if needed. Just before serving, thicken with small amount of flour, if desired. Serve over rice or noodles.
Mix dry ingredient together and set aside. Mix remaining ingredients together. Blend in dry ingredients. Spread on cookie sheet. Bake at 350° for 15 minutes. Ice while hot.
Fry parsley, peppers and onions in oil for 15 minutes. Then put in roasting pan. Add tomatoes, spices, salt and pepper. Simmer 15 minutes, then add garlic. Dredge chicken in flour, salt, pepper and paprika and fry. You can add chicken pieces uncooked to the sauce instead of frying them. Simmer at 275° in covered roaster for 1 1/2 to 2 hours. Sprinkle currants 1/2 hour before serving. Sprinkle toasted almonds on before serving. You can put rice on a platter and chicken on top or serve separate.
Mix all ingredients together. Pinch off about 1/2 teaspoon onto ungreased cookie sheet. Bake at 350° for 6 to 8 minutes. Fill cookies with Pillsbury Supreme vanilla frosting.
Mix the flour and oat bran cereal in a large bowl. Dip the turkey cutlets, one at a time into the egg substitute, then into the flour mixture until well coated. In a nonstick pan sprayed with Pam, fry the cutlets until golden brown. Serve alone or with any variety of sauces.
Mix dry ingredients. Beat eggs; add the sour cream, soda and vanilla. Bake in 350° oven.
Make a day ahead - gives time to season. Yields 40 (6 ounce) servings.
Cut broccoli into very small flowerets. Crumble bacon; dice onion. Mix with sunflower kernels. Mix salad dressing (Miracle Whip), sugar and vinegar. Pour over broccoli mixture; stir.
Cut all fruit and mix together. Put on fire. Add Sure Jell and mix well. When it comes to a boil, add sugar. Boil 7 to 8 minutes. Makes 14 glasses.