HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cover mushrooms with water and milk and let stand one hour or more. Put 1 cup flour, salt, paprika, black pepper and cayenne pepper in a paper bag. Drain mushrooms. Retain about two-thirds of the liquid. Put mushrooms in paper bag and shake until all mushrooms are covered with flour mixture. Set mushrooms aside. Heat cooking oil to 400°. Pour leftover flour and spices into milk-water mixture. Add egg and enough flour to make fairly thick batter. Beat. Put mushrooms into batter. Drop mushrooms individually into oil, 20 to 30 in standard deep fat fryer. After about two minutes, shake in basket and separate any mushrooms that have stuck together. Fry until golden. Drain and put on paper towel. Sprinkle with cayenne pepper. Serve with cocktail sauce (catsup, horseradish, Worcestershire sauce, Tabasco sauce and lemon juice to taste).
Spread nuts in bottom of 9 x 13-inch pan. Spread coconut on top of this. Mix cake mix according to directions on box. Spread this on top of coconut. Mix cream cheese, butter or margarine and powdered sugar together. Spread on top of batter. Bake for 30 minutes in a 350° oven and 15 minutes at 200°.
Combine all ingredients in blender container in order given. Blend at high speed for one minute. Yields 8 (1/2-cup) servings.
Rub bowl with garlic. In same bowl, mix beef, eggs, breadcrumbs, milk, parsley, pepper, salt and onion. Form into a loaf and place in greased roasting pan. Place carrots and potatoes around meat loaf in pan. Cover with foil and bake at 375 degrees for 1 hour. Uncover and bake another 30 minutes.
Bake cake as usual. Add nuts and jam last. Bake at 350° until done; don't overcook.
In a saucepan, heat milk. Add flour and milk mixture and stir well. Add salt, pepper, dill, tuna, and broccoli and let simmer to blend flavors.
Soften cream cheese. Mix all ingredients. Use dip for fruit, strawberries, fresh pineapple, etc.
Put bread crumbs into a deep bowl and stir in vegetable oil with fork or pastry blender until evenly distributed. Add seasonings and blend. This stores well in tightly covered container on shelf.
Combine water, cornstarch and sugar. Cook over medium heat until thick. Remove from stove and add peach jello. Mix well. While still warm, stir in peaches. Pour into baked pie shells. Chill and top with Cool Whip.
Preheat oven to 400°. Stir in butter to sugar and flour. Then add milk. Mix well with fork. Pour into 8-inch round cake pan. Bake 15 to 20 minutes. Cool and slice in half. Add strawberries and serve.
Combine sugar and corn syrup. Bring to a boil; remove and add peanut butter and butterscotch chips. Stir until melted. Add corn flakes and spread over crust. Cool and spread Topping.
Brown hamburger in skillet. Drain off all fat. Line a dish with the refried beans. Add hamburger and taco seasoning mix sauce. Cool. When cooled spread sour cream over it. Cover with grated cheese and bake for 30 minutes. Let set 5 minutes. Cut in squares. Serve with a tossed salad.
Combine all ingredients in a large pot and simmer for 1 hour. Put into jars and seal. Yields 3 quarts.
Brown meat and sprinkle Sloppy Joe mix over it; stir. Add tomatoes and mix well, breaking up tomatoes. In separate bowl, whip cream cheese with whisk or hand beater.
Mix first three ingredients to make crust. Chill. Roll crust into little balls and press into small tart pans. Make filling from brown sugar, egg, butter and nuts. Mix and put into each crust. Put whole pecan on top. Bake 400 degrees for 10 minutes, then turn to 350 degrees until done. Makes about 2 dozen.
Cut chicken into pieces, rinse and put aside. Heat oil in large skillet, add half the sliced onion and minced garlic.
Combine rice and water; cook until water is absorbed. Add milk and sugar; cook over medium heat, stirring constantly until mixture starts to thicken (about 1 hour).
In a skillet, cook sausage until browned; drain off excess fat. Separate rolls of dough into triangles. Place in an ungreased 12-inch pan, points toward the center. Press over bottom and up sides to form a crust. Spoon sausage over crust. Sprinkle potatoes. Top with Cheddar cheese. Mix eggs, milk, salt and pepper; pour over all. Sprinkle Parmesan cheese over the top. Bake in 375° oven for 25 to 30 minutes. Makes 6 to 8 servings.
Mix egg and milk together well. Add your spices; mix well. Dip bread in mixture; put in pan. Cook to a golden or light brown in color. Sprinkle with powdered sugar.
*Two quarts of cranapple juice may be substituted for cranberry juice and apple juice.
Preheat oven to 350°. Combine crumbs and margarine. Press firmly on bottom of 9-inch spring-form pan. In large mixing bowl, beat cheese until fluffy. Gradually beat in condensed milk until smooth. Beat in eggs, then sour cream and vanilla. Pour into prepared pan. Bake 50 to 55 minutes or until lightly browned around edges (center will be slightly soft). Cool. Chill. Top with cherry or other fruit topping. Refrigerate leftover.
Cook sausage and break into small pieces. Drain well.	Break bread into 9x13 baking dish. Add layer of sausage and a layer of cheese until all is used. Beat eggs and add seasonings and milk. Pour over mixture and cover with foil. Refrigerate overnight. Bake one hour covered at 350°. Great for brunch. Serves 8.
Preheat oven to 400°. Grease a baking sheet. In a bowl, stir oats, flour and salt with a fork to blend. Cut cold butter into small pieces and add to mixture. Rub butter and mixture together until coarse bits form. Stir in water and mix. Gather rough dough together and place on a board that is lightly dusted with oat flour. Knead dough about 6 times. Divide dough in half and pat each half into a circle about 1/4-inch thick. Cut each circle into 4 wedges. Place wedges on baking sheet 1/2 inch apart. Bake for about 20 minutes or until lightly colored. Makes 8.
Combine sugar and cornstarch in a small saucepan. Stir in water. Place over medium heat. Bring to a boil, stirring constantly. Stir in Amaretto and lemon juice. Heat just until mixture comes to a boil. Remove from heat. Stir in Grape-Nuts and almond extract. Serve warm over frozen yogurt, angel food cake, fresh fruit or baked apples. Yields 3/4 cup (12 tablespoons).
Place all ingredients in a large soup pot and bring to a boil, then reduce heat and simmer until chicken is tender, about 40 minutes. Remove chicken from pot and bone it. Return bones to soup pot and cook for another hour. Strain and cool broth. Remove fat so that chicken stock is fat-free and all ingredients are removed.
Mix oil, eggs and sugar well. Add dry ingredients; mix. Stir in zucchini and nuts. Pour into 2 greased loaf pans and bake at 325° for 1 1/2 hours.
In large, heavy skillet saute the first 5 ingredients in olive oil. Cook until vegetables are almost tender. Add sesame seed and saute lightly. Add all remaining ingredients. Cover and cook over medium-low heat for 20 minutes, stirring occasionally. Sometimes I cook this in my crock-pot. After sauteing the vegetables and sesame seed I just transfer to the crock-pot, add everything else and cook at low for 3 to 4 hours. Make sure you rinse the kidney beans before adding to the vegetables. I also add extra beans to stretch, if needed.
Melt butter in large saucepan with cream; add sugars. Bring this mixture to boil, stirring constantly boiling for about 12 minutes. Once you reach soft boil stage, remove from heat; add vanilla, peanut butter and marshmallow cream. Pour into 13 x 9-inch pan. Cool before cutting.
Place cleaned, disjointed wings in a foil-lined 9 x 13-inch pan. Salt and pepper wings to taste. Sprinkle with paprika. Mix remaining ingredients in a bowl. Pour over wings. Bake at 400° for 1 hour, turning and basting with sauce every 15 minutes. Serves 10 to 12.
Mix and cook over medium heat for 2 hours or more until thick. Put into jars and seal.
Heat oven to 375°. Cream Crisco, peanut butter, granulated sugar, brown sugar and vanilla in large bowl at medium speed on electric mixer for 1 minute, scraping sides of bowl frequently. Add egg and milk. Beat until well blended. Combine flour, baking soda, baking powder and salt. Add to creamed mixture and mix well.
Quarter each biscuit. Roll in sugar and cinnamon. Put biscuits in greased Bundt pan. Melt 1 stick of butter and combine with brown sugar. Pour over top of biscuits. Bake at 350° for 30 to 35 minutes. Very sweet and very fattening! Yum!
If butterflied fajitas are not available, cut fajitas into very thin, 5 to 6-inch slices. Cook mushrooms; set aside. Saute bell pepper, onion and 1/2 hot pepper in butter until tender. Spoon onion mixture on fajita slice. Roll up fajita and wrap 1 slice of bacon around it, securing with toothpick. When coals are ready, place on grill; cook well done. Turn very slowly and in small turns. Fajitas have to cook all the way through from one side. Top with mushrooms and butter.
Saute onions and butter until transparent. Beat eggs well, then add other ingredients. Add onions to top. Bake 30 minutes at 325°.
Cook, rinse and drain spaghetti. Roll around your hand to make individual servings. Put in single layer in large covered container. Store in refrigerator or freezer.
Heat oven to 350°. Sift flour with soda. Mix shortening, brown sugar, salt, cinnamon, cloves, nutmeg and egg until well blended. Stir in half flour mixture, then nuts, apples and raisins. Blend in apple juice, then remaining flour mixture. Drop by teaspoon onto greased cookie sheet. Bake for 11 to 14 minutes. Makes 3 1/2 dozen cookies. Spread Vanilla Glaze on top; top with pecans.
Press out crescent rolls on baking sheet. Press flat. Pinch seams together and bake for 8 to 12 minutes.
Mix jelly and chili sauce together. Mix meat, egg and bread crumbs to form small balls. In saucepan cook in chili-jelly mixture until cooked, about 15 to 20 minutes. Serve hot in sauce.
Mix all ingredients. Form into ball; roll in chopped pecans. Serve with your favorite crackers.
Combine ingredients, except bacon. Mix well. Put in ungreased loaf pan or form into loaf in regular pan. Put bacon strips on top. Bake at 350° for 1 1/2 hours.
Mix together and bake at 350° for 30 to 40 minutes or until center is shaky.
Melt ice cream just enough to mix. Mix ice cream and Cool Whip together. Smash up cookies. Mix 1/2 together with ice cream. Put in a 9-inch pan. Sprinkle rest of cookies. Put in freezer overnight.
In a large microwave bowl, toss chocolate and oil. Microwave, uncovered at medium for 1 1/2 to 2 minutes or until chocolate is melted. Stir only once. Stir in marshmallows and graham crackers. Spoon into muffin cups and refrigerate for 1 hour or until firm.
Heat a 10-inch skillet in a 450° oven for 5 minutes. Combine all dry ingredients and mix. Gradually add all liquids; mix well with spoon or hand. Remove skillet from oven and coat with cooking spray. Pour batter into skillet. Bake at 450° for 25 minutes, or until golden brown. Let cool. Yields 8 cups crumbled bread crumbs.
On clean counter surface shape flour into a well. Add in salt and eggs. Slowly add in water. Knead until a firm ball. Roll out 1/8 inch and let dry. Cut into desired shapes. Place in boiling water for 3-6 minutes until al dente.
Line 9 x 13-inch pan with Twinkies, cut in half lengthwise, filling side up making 2 layers (5 Twinkies per layer). Prepare pudding as directed on package. Spread half of pudding over Twinkies. Crush candy and sprinkle half over pudding. Spread with half of topping; repeat layers. Sprinkle top with candy. Chill at least 2 hours.
Cream together first 2 ingredients. Combine this with the syrup, vanilla and brown sugar. Mix well. Pat in a greased 9 x 13-inch pan. Bake at 350° for 15 minutes. Melt chocolate chips and mix in the peanut butter. Spread over hot bars.
Remove crust from bread and cut in 1-inch squares. Thinly slice franks on the diagonal. Arrange half bread cubes in a well-buttered pan, 9 x 13-inch. Place 1/2 franks, onions and cheese over bread. Repeat these layers. Beat together egg, milk and seasoning. Pour mixture evenly over cheese and dust with paprika. Add more milk if cheese is not covered. Cover and chill overnight.
Mix fruit with 1/2 cup flour. Cream the butter and sugar. Add eggs, flour and other ingredients. Mix well and drop by teaspoons on ungreased cookie sheet. Bake at 350° until light brown (about 16 to 20 minutes). Good at holidays!
Peel and slice apples. Place in a greased baking dish. Pour water and lemon juice on top. Combine sugar, cinnamon, flour, margarine and cheese until crumbly. Sprinkle over apples. Bake in a preheated 350° oven for 30 minutes. Serves 6.
Put all ingredients in a jar except cucumbers and onions. Shake well to mix. Pour over cucumbers and onions. Chill. Serves 6 as a side dish.
Combine first 5 ingredients; mix well. Combine next 3 ingredients; mix well. Do not add to first mix until ready to serve.
In a large mixer bowl, beat cheese until fluffy. Gradually beat in Eagle Brand, then peanut butter until smooth. Stir in ReaLemon and vanilla. Fold in whipped cream. Turn into prepared crust. Drizzle topping over pie. Freeze for 4 hours or until firm. Return leftovers to freezer.
Bake cake mix as directed on box. While still warm, poke holes in cake. Pour cream of coconut in holes; cool. Prepare frosting (Cool Whip with a cup of coconut mixed in). Now frost your cake and sprinkle remaining coconut on top. Makes a beautiful cake. Very moist.
Melt butterscotch morsels in microwave. Heat for 2 minutes on High, then stir. (If more time is needed, stir morsels every 30 seconds.) Add nuts and noodles. Mix thoroughly. Drop by large tablespoon onto wax paper, making clusters.
Simmer all ingredients except shrimp for 20 to 30 minutes, then heat to high. Add shrimp and cook until shrimp turn pink (2 to 4 minutes, according to size). Do not overcook. Immediately serve hot butter sauce with shrimp in soup bowls and sourdough bread (muffins or small loaves), cooked on low heat until very hard. Sop sauce with bread.
Mix all ingredients. Drop by teaspoonful on well-greased baking sheet about 1-inch apart. Bake at 350° for 8 to 10 minutes. Remove from pan at once.
Brown hamburger meat and sausage on top of stove with salt and pepper to taste. Heat onion in grease from hamburger until clear. Cook noodles in salted water until tender, about 12 to 15 minutes; drain. Mix soups with 1/2 can water each. Mix all together and heat thoroughly in 350° oven for about 20 to 30 minutes. Let stand until nearly cool and cover with Reynolds Wrap.
In a 13 x 9-inch pan, put the pie filling and pineapple. Sprinkle the cake mix over the top. Melt the margarine and pour over the cake mix. Bake at 350° for 40 minutes. Let cool and serve with whipped cream.
Drain beans and discard liquid. Cut up bacon in small pieces and chop onion. Brown bacon in pan with onion. Do not drain grease. When bacon is brown, add brown sugar, ketchup, Worcestershire sauce and mustard. Cook over medium-low heat until sugar is melted. Put sauce mixture and drained beans in a large casserole dish and bake for 50 minutes at 400°. Excellent for fellowship or a picnic. Feeds a crowd.
Mix the first 6 ingredients together. Make 1/2 cup size balls. Place in baking dish or pan.
Cream sugar and butter. Add vanilla and flour (a little at a time). Then stir in nuts. Measure 1/2 teaspoon into little balls. Bake at 325° for around 30 minutes. Cool, then dust with powdered sugar. Makes 5 to 6 dozen.
Mix all ingredients and drop by teaspoonful into deep, hot oil. Fry until golden brown.
Cook diced potatoes in oil until halfway done. Slice sausage in thin slices and add with onions to potatoes. Cover and cook until potatoes are done.
Roll the pastry to make 1 round crust. Wrap around the cheese, pinching to seal. Bake at 400° for 25 minutes. Let cool a few minutes. Serve warm with Wheat Thins or sliced baguettes.
Beat together half and half, oregano, garlic powder and eggs. In pie shell, place minced salami and 1 1/2 cups Mozzarella. Pour egg mixture over cheese and salami. Bake at 375° for 40 minutes. Spoon hot pizza sauce over each serving. Sprinkle with remaining cheese.
Mix all ingredients and bake in a greased dish at 375° for 40 minutes.
Beat apple jelly well; add preserves, mustard, horseradish, salt and pepper. Beat well. Keeps well in refrigerator.
Cream together softened butter, Crisco and sugar. Add eggs, one at a time. Add flavoring. mix well. Add flour, sifted together with salt, alternating with Seven Up. Bake at 325° 1 hour and 15 minutes.
Mix sugar, white vinegar, celery seed or flakes and pickling salt until sugar is dissolved. Bring to a boil. Cool. Slice pickles fine in a large container; add chopped onions. Pour juice over pickles and stir a few times. Put into jars and refrigerate. Will keep for 3 months or more. (Can also put in stalks of fresh celery; I also put in fresh dill.)
Melt margarine in a 9 x 13-inch pan. Mix dry ingredients and pour over top of melted margarine; do not mix. Pour fruit and juice on top; do not mix. (To sweeten fruit, let it stand until juice comes up on fruit.) Bake 1 hour at 350°. Top with ice cream or Cool Whip.
Beat egg whites until stiff. Gradually add sugar and vanilla. Beat well after each addition. Add pecans. Drop by teaspoons on baking sheet. Bake at 250° for 30 minutes. Store in airtight containers.
Place pork chops in slow cooker. Spread soup over chops. Turn on low for 8 hours or on high for 5 to 6 hours. Serve with mashed potatoes. To stop the cooker from heating up the house, place cooker in the garage or on the patio.
Combine cream cheese and butter in heavy bottomed saucepan. Stir over low heat until cheese is soft and butter is melted, and the mixture is thoroughly blended. Add the powdered sugar and stir until well combined. Add your choice of food coloring and flavorings.
Cream sugar and butter. Crush graham crackers and mix with milk. Separate eggs. Add egg yolks, then nuts, raisins, dates, crushed pineapple and preserves. Add baking powder. Fold in beaten egg whites. Pour into tube pan or 9 x 13-inch pan and cook in moderate to slow oven for 1 hour and 15 minutes.
Beat egg whites until stiff. Add 1 cup sugar and beat again until stiff. Stir in 1 teaspoon vanilla and set mixture aside. Combine crackers, chopped nuts and 1 cup sugar. Mix well. Fold into the beaten egg whites. Put this mixture into a buttered 9 x 13-inch pan. Bake at 350° for about 30 minutes. Cool for 45 minutes.
Spread mayonnaise on bread. Spread peanut butter on one slice and top with onion slices and other slice of bread. Slice and serve.
Saute chicken in butter and sprinkle with dry Italian dressing mix while turning chicken. Do the sauteing slowly, because it may burn easily.
Mix together the graham cracker crumbs, sugar and 1/4 pound butter. Beat the Dream Whip, sugar, cream cheese and milk until thick; then put in refrigerator for at least 2 hours. Take graham cracker mix and press firmly in bottom of pan or dish. Pour Dream Whip mixture over graham cracker mix and top with your choice of pie filling.
Bring first 6 ingredients to a boil; let cool. Pour into gallon jar and add cucumbers and onions. Garlic and hot peppers may be added if desired. Put into refrigerator. Add new cucumbers as needed.
Mix first 6 ingredients together. Place cabbage in large pot of salted, boiling water and break apart with forks. Roll mixture inside of cabbage leaves. Add tomato paste and sauce with enough water to fill pot 2/3 full. Cook 1 1/2 hours over medium heat.
Cream the butter and sugar. Add eggs, flour and remaining ingredients; mix well. Bake at 300° for 30 minutes, then 250° for 1 hour.
Chill all ingredients 1 hour. Grease baking sheet. Dip out by teaspoon. Bake for 10 to 12 minutes at 325°.
Combine meat, egg, bread crumbs, onion, salt and pepper to taste. Shape into 6 patties. Preheat skillet to 325°. Brown patties well on both sides. In small bowl, combine mushroom soup, milk and gravy. Pour over patties. Reduce heat to 200° and simmer, covered, 15 to 20 minutes or until well done. Makes 6 servings.
Melt butter in a large pot; whisk in flour and cook over medium heat 5 minutes, whisking constantly. Gradually add warm stock, whisking constantly. Stir and simmer 20 minutes until it has thickened. Add seasonings. Add chicken and vegetable and simmer until chicken is heated through. Pour into a 2-quart casserole. Preheat oven to 450°. Beat Bisquick and milk, adding more Bisquick if necessary to make a manageable dough. Turn onto a floured board. Knead until smooth, about 30 seconds. Roll out until large enough to cover casserole. Bake until golden brown on top, 10 to 12 minutes.
Pour boiling water over oats; cool. Add oil, yeast (softened in 1/3 cup water), molasses, brown sugar, egg and salt. Beat in 1/2 flour to make soft dough. Add bacon and onion pieces. Add remaining flour; knead until smooth. Cover bowl with foil. Let dough rise until double in bulk. Punch down; let rise again.
Sift together flour, baking powder, sugar and salt. Cut in shortening. Beat egg in measuring cup with milk. Stir into flour mixture. Drop in mounds on greased cookie sheet. Bake at 400° for 12 to 15 minutes. Split while still hot and spread with butter.
Cook giblets in salted water. Save 1 1/2 cups broth. Mix dry ingredients in a paper sack. Beat egg and 1/2 cup milk together. Shake chicken in flour, then egg, then flour. Melt margarine in pan in oven. Place chicken, skin side down, in pan. Bake, uncovered, at 425° for 30 minutes. Turn and bake 25 minutes more. Remove chicken from pan. Add remaining flour mixture and chopped giblets to drippings in pan. Stir over medium heat until blended. Combine 1 1/2 cups broth and remaining milk. Slowly add to flour mixture. Cook until thickened.
Rub chicken halves on both sides with lemon; brush with butter. Mix salt, pepper, paprika and sugar together and sprinkle over chicken. Place in broiler pan, skin side down. Turn every 20 minutes. Baste to ensure browning. Broil for 25 to 40 minutes, until pink color disappears from bone.
Use 3 mixing bowls. In the large bowl, combine first 4 ingredients. In another bowl, combine beaten egg yolks, milk and melted margarine. In a small bowl, beat egg whites until stiff. Blend flour mixture with wet mixture, then fold in egg whites. Bake in a hot waffle iron.
Mix oleo, confectioners sugar, salt and flour. Add nuts; roll in balls the size of a marble. Bake on ungreased cookie sheet in 400° oven for 15 to 17 minutes. Roll in confectioners sugar while warm. When cool, roll in confectioners sugar again.
Shred vegetables in order listed. Do not stir. Pour sugar over this. Do not stir. Combine remainder of ingredients and bring to boiling point. Pour over cabbage while hot. Do not stir. Refrigerate. Serves 10.
In a large skillet, brown hamburger meat. Add 1 tablespoon oil, French onion soup, chili powder, 3 or 4 drops Tabasco sauce, both cans of tomato sauce. Let simmer on medium heat for 30 minutes. Then enjoy.
Peel potatoes and slice thin. Slice onions. Cut garlic in half. Beat eggs and mix with half and half milk. In oblong dish, rub bottom of dish with garlic cloves and margarine. Make layer of thin sliced potatoes, layer of onions, layer of grated cheese and repeat until they are all used. Pour egg and half and half mixture over layers. Part with margarine. Cook in oven at 350° for 1 hour.
Mix together soups, broth, green chilies, chili and onion. In large casserole, layer tortillas, chicken, soup mixture and cheese. Repeat tortillas, chicken, soup mixture and cheese. Cover and bake at 350° for 15 minutes. Remove top and cook another 30 minutes.
Place pie filling and pineapple in a 9 1/2 x 11-inch pan. Sprinkle dry cake mix over top of fruit. Pour liquid Butter Buds on top. Bake at 350° for 35 to 40 minutes or until brown. Serves 16 to 18.
Put biscuits in pan. Baste tops of biscuits with melted margarine. Then add to taste remaining ingredients. Bake as normal. Delicious with Italian dishes such as spaghetti or lasagne.
Bake in 350° oven. When ready to serve, break up in pieces in a big dish and put whipped cream over it.
Mix liquid ingredients, plus garlic, together in jar. Mix dry ingredients together. Rub wood bowl with garlic half. Lettuce into bowl (romaine). Dry ingredients and mix. Liquid ingredients and mix. Raw egg, beaten, and mix (if desired). Croutons (homemade are best). More grated Parmesan cheese (if desired).