HumbleIntelligence/food-ner-1-Million huggingface dataset:
In mixing bowl, combine eggs and milk. Sift together flour, baking powder and salt. Add that to egg mixture; beat until smooth. In skillet, heat oil to 360°. Covering spout with finger, pour 1/4 cup batter into funnel. Remove finger and release batter into oil in a spiral, starting in center and winding out. Fry until golden brown. Sprinkle with powdered sugar. Makes 6 to 8 servings.
Mix all ingredients well. Pat out onto cookie sheets (usually 2). Refrigerate overnight. Cut into squares. Fry until brown. Place browned meat in layers in a casserole dish or in a crock-pot. Cover each layer with mushroom soup. Bake for 2 to 2 1/2 hours at 275°.
Cook noodles according to directions on package. Drain. Rinse with cold water. Mix noodles and sour cream. Add 1/2 cup cheese. Put into casserole. Sprinkle top lightly with 1/4 cup more Parmesan cheese. Bake about 1 hour at 225°.
Sift together flour, baking powder and salt. Beat egg with milk; stir into flour mixture. Beat until smooth and well blended. Fold in corn. Deep-fry in 375° fryer using a tablespoon of batter for each fritter. Turn to brown evenly. Makes about 20.
Cook macaroni and drain. In skillet, brown sausage and ground beef with onion. Drain well. Add beef/sausage mixture to macaroni, along with tomatoes, tomato sauce, soup and Worcestershire sauce. Bake at 375° for 35 minutes, or until bubbly. Top casserole with grated cheese and return to oven until cheese is melted. This freezes well.
Prepare vegetables as package directs, but only cook 4 minutes. Drain and put in a greased 2-quart baking dish. Sprinkle grated cheese over top. Mix soup and canned milk together and pour over top. Bake at 350° for 25 minutes. Remove from oven; top with onion rings. Return to oven for 8 to 10 minutes.
Mix sugar, corn syrup and 1/2 cup water. Cook 3 minutes on High. Stir. Cook another 6 to 8 minutes on High or until hard boil (250°). Beat egg whites until stiff peaks form. Add syrup slowly. Add vanilla and pecans. Drop by spoonfuls on wax paper.
Combine all and whip. Makes 1 quart. For best results, use a blender.
Mix the following with a mixer: room temperature cream cheese, sour cream and onion soup mix. Let stand and chill for a while.
Mix jello according to directions. Let partly congeal. Mix all rest. Whip into jello and let chill thoroughly. Serve.
Put all ingredients back in a heavy pot and bring to a boil. Then simmer until rice is done (about 45 minutes). You may need to stir from time to time.
In medium bowl beat cheese until light and fluffy. Add sweetened condensed milk, blend thoroughly. Stir in ReaLemon and vanilla. Pour into crust. Chill 3 hours or until set. Top with pie filling.
Lightly fry bacon. Add onion and cook until transparent. Add remaining ingredients. Cook for 45 minutes. Remove bay leaf.
In large saute pan, combine all ingredients except potatoes; bring to a boil. Add potatoes; cover and simmer 20 to 25 minutes until tender, stirring occasionally. Serve hot.
Melt margarine and mix together with pretzels and sugar. Press in a 9 x 13-inch baking pan. Cream together cream cheese and sugar. Fold in Cool Whip. Spread on cooled crust that has been baked at 350° for 10 minutes. Mix jello, water and strawberries until mixture begins to gel. Spoon gently over second layer and refrigerate overnight.
Preheat oven to 350°. Beat egg whites until stiff; add vanilla, nuts and chocolate chips. Drop by teaspoonfuls onto greased cookie sheet. Turn off oven; put puffs in oven, then let the oven completely cool before removing puffs.
Combine sherry, cornstarch, cumin, garlic and seasoned salt in a medium bowl. Add pork slices and stir to coat well. Heat oil to medium-high. Add pork mixture and stir-fry 3 to 4 minutes. Add pepper, onion and tomato pieces. Cover pan and simmer 3 to 4 minutes. Do not overcook.
Stir-fry sausage until cooked and brown. Drain well; set aside. Cook grits in a large Dutch oven according to package instructions. Combine eggs, milk, salt and pepper. Slowly stir into grits. Add margarine and 1 1/2 cups of cheese, stirring until cheese melts. Add sausage; mix well. Bake in 3-quart round casserole at 350° for 1 to 1 1/2 hours. Sprinkle remaining 1/2 cup cheese on top; return to oven just until cheese melts. Serves 10 to 12. Great! Great!
Cook first 3 ingredients to hard cooking stage. Add oil and coloring. Pour into pans (very thin). Let cool completely, then break into small pieces.
Break 1/2 angel food cake in pieces. Mix 1 cup milk with package of vanilla pudding. Soften ice cream and mix with the pudding until melted. Pour over the broken pieces of cake. Dissolve strawberry jello in hot water. Add strawberries cut in pieces. When syrupy, pour over the cake. Refrigerate.
In a small saucepan, melt butter over low heat. Stir in sour cream, poppy seed and salt. Heat to serving temperature. Drain noodles and, while they are still very hot, return to pot they were cooked in. Place over low heat and add the sour cream mixture. Toss to coat noodles thoroughly. Serve immediately. A great side dish.
Combine first 6 ingredients, mixing well; shape into 12 balls. Heat oil in a large heavy skillet. Add meatballs and brown on all sides.
Bake potatoes until soft; while still hot, cut off tops and scoop out potato into a bowl. Put empty skins in a baking pan to be filled later. Mash potatoes with butter and American cheese. Beat in milk with a hand mixer; you may not need all the milk. When whipped to desired consistency, fill potato skins and sprinkle with grated cheese. Bake at 400° for 10 to 15 minutes.
Beat flour, sugar, salt, milk and eggs with rotary beater until smooth. Soak bread in batter until saturated. Heat butter in skillet. Carefully transfer each bread slice to skillet; do not overcrowd. Cook bread over medium heat for 12 minutes on each side or until golden brown.
Beat eggs; stir in sugar. Add remaining ingredients. Pour into pie shell and bake at 400° for 15 minutes. Reduce heat to 350° and bake for 30 minutes or more until done, firm and brown on top.
Beat the sugar and butter to a light cream, and then add the wine and the essence of vanilla. Gradually add the coconut, beating in as lightly as possible. Add the scalded milk, which has been allowed to cool, and finally beat in the whites of the eggs, which have been whipped to a very stiff froth. Do this latter with a few swift strokes, so that the coconut may stand out fresh and flaky, like snow. Bake in pie crusts which have already been set in the oven. Serve cold, sprinkling over white powdered sugar. This is a famous Creole pie.
Saute ham, celery and onion in margarine in a heavy pan. Stir in next 5 ingredients and bring to a boil. Reduce flame and simmer 20 minutes. Garnish with parsley, if desired. Makes about 6 cups.
Combine all ingredients; chill. Serves 2 with 300 calories and a trace of fat.
Mix all together.. Chill until ready to use. Bake at 350° for 15 minutes in conventional oven or 6 minutes in microwave, stirring twice.
Combine all ingredients with hands. Shape into small balls. Bake at 350° for 15 to 20 minutes. Makes about 100 cocktail size balls.
Beat Milnot until very stiff. Add oil and beat about 1 minute. Add syrup, flavor and few drops of red food color. Beat until blended. Fold in crushed peppermint candy. Freeze in freezer tray; smooth without stirring.
Cream shortening, sugar and vanilla well. Add egg. Beat until light and fluffy. Sift together dry ingredients. Add alternately with milk to creamed mixture. Roll on floured surface to 1/8 inch thickness. Cut out. Bake on greased cookie sheet at 350° until lightly browned. Cool. Decorate. Makes 2 dozen.
Blend all ingredients together till mixed well and fluffy. Pour into glass baking dish and cook on 350° for 1 hour 15 minutes or till golden brown on top. Take out of the oven, cool, place in freezer till completely cool. Slice and put a spoon of sugar-free strawberry jelly on top or use canned whipped cream. If you feel that you would like a crust, you can use chopped nuts (pecans, walnuts, or peanuts).
Dissolve sugar in water; add juices. Stir bananas into juices well. Pour into 2 containers and freeze. When ready to serve, take containers out and pour 7-Up over frozen mixture; stir until slushy. Let containers sit for 30 minutes before mixing in 7-Up. Serves 60 (6 ounce) servings.
In saucepan, combine first 3 ingredients. Boil for 5 minutes, stirring constantly. Remove from heat, stir in butter and flavoring. Pour into bowl. Beat with mixer 4 to 5 minutes until thick and no longer glossy. Stir in pecans. Fill buttered plastic ice cube tray half full. Refrigerate until firm. Remove candy and wrap in foil wrappers.
Mix all together. Roll out onto floured board until 1/2-inch thick. Cut into squares. Brown in skillet. Put in oblong cake pan. Make gravy with drippings. Pour over meat squares. Bake at 350° for 20 to 25 minutes.
Cook ground chuck and sausage; drain. Add cheese and oregano; stir until cheese is melted and well blended. Serve on party rye bread. May be frozen and heated in oven when ready to serve.
Mix jello, hot water and frozen orange juice. Add oranges and pineapple. Chill until firm.
Chop beef. (Food processor works great.) Chop onion. Reserve 1/3 of chopped beef. Mix remaining beef, cream cheese, onion, Accent and sauce; form into a ball. Roll in reserved beef. Refrigerate overnight before serving.
Lay halibut in bottom of a baking dish. Sprinkle with salt and pepper. Cover with a thin layer of mayonnaise, 1 to 2 pats of butter, green chilies and Mozzarella cheese. Set aside. In a small bowl, melt butter and add crushed Ritz crackers. Spread mixture over the top of the halibut. Bake 30 minutes or until fish is done.
Drain off juice from cans of vegetables. Simmer together vinegar, sugar and oil. As soon as it boils and sugar is dissolved, remove from heat and let cool a bit. While it is cooling, mix all vegetables together. Pour the still warm (but not boiling) vinegar mixture over vegetables. Cover and refrigerate until well chilled.
Mix lemonade, sugar and 3 1/2 quarts water. Add orange juice concentrate. Mix well. Add more water to make 1 gallon. Very tasty summertime drink!
Saute onion in butter until onion starts to look clear. Place broth in 3-quart pan. Add onions, water and bouillon cubes. Simmer 30 to 45 minutes. Pour soup into ovensafe bowl; add croutons. Place in 325° oven for 5 to 10 minutes.
Mix the pudding as directed on the box. Add Cool Whip and mix well. Line a 9 x 13-inch pan with graham crackers. Pour 1/2 of the pudding mix over the crackers. Make another layer of crackers and pour the rest of the pudding over this layer. Add another layer of crackers and put frosting on top. Let set in the refrigerator for 2 hours before you eat it. The longer it sets, the better it is.
Mix first 7 ingredients in pan; bring to a boil. Reduce heat and simmer covered for 5 minutes. Remove from heat, add remaining ingredients (which must be shaken vigorously in a quart jar to dissolve and mix thoroughly) to the pot and return to low heat, stirring constantly until mixture thickens.
Cream butter with sugar, eggs, vanilla and brown sugar. Combine flour, salt and soda. Blend into creamed mixture. Stir in chocolate chips. Drop by teaspoons onto greased cookie sheet. Bake at 375° for 8 to 10 minutes. Makes 8 dozen 2-inch cookies.
Wash beans and soak overnight. In a large stewing pot, put oil and soften the onion for 1 minute. Use same soaking water and put with beans in kettle. Cook over low flame. Cover kettle in such a way that only a little steam escapes for at least 1 hour or until beans begin to get soft.
*The dressing comes in a 10 fluid ounce bottle, can use more or less, depending on taste.
Preheat oven to 350°. Put stick of margarine in large microwavable bowl and melt thoroughly in microwave. Add eggs, Karo, sugar and vanilla. Mix and put mixture in microwave or on stove top until it is hot and completely mixed together. (Don't overheat.) Add pecans and pour into pie shell. Cook until crust is brown and middle is not liquid (about 50 minutes).
Grease a Bundt pan. Place all ingredients into the pan in listed order. Put in pan the night before serving. Cover loosely with foil. Bake the next morning at 350° for 35 minutes.
Mix butter, celery and onion with stuffing mix until crumbly. Layer 12 x 7-inch baking dish with 1/3 of stuffing mix, then 1/2 of chicken, another 1/2 of stuffing mix, another 1/2 of chicken, then rest of stuffing. Combine soups and broth. Pour over layers and pierce with fork so liquid will saturate. Bake at 350° for 35 to 40 minutes.
Mix first 3 ingredients. Let set 10 minutes. Combine all ingredients and knead on floured board for 10 minutes. Place in large bowl. Grease top of dough and cover. Place in warm place and let rise to double its size. Punch down and let rise again. Turn out on floured board and divide in 3 parts. Place in greased loaf pans and let rise double in size. Bake in preheated oven at 375° for first 15 minutes. Reduce heat to 325° and bake about 30 minutes longer. Turn out on rack to cool. Brush tops with butter. Let completely cool before wrapping.
In double boiler top, over low heat, melt butter. Stir in flour, lobster, nutmeg, paprika, salt and sherry. Beat yolks slightly; add cream. Mix well. Slowly stir egg yolks into lobster. Cook over hot water, stirring, until just thickened. Serve at once over toast in patty shells or place in individual baking dishes. Top with buttered fresh bread crumbs. Brown under broiler. Makes 6 servings.
Mix liquid ingredients, then add dry ones. Bake in moderate oven (350°) for approximately 25 to 30 minutes. Use 2 greased pans (9 x 13-inch or 8 x 8-inch). While still warm, frost with glaze.
Chop cranberries very fine. Combine with marshmallows and sugar. Mix well. Cover and chill overnight. Add apples, walnuts, grapes, and salt. Mix well. Fold in whipped cream. Garnish with green grapes.
Brown garlic in oil, butter and margarine. Cut chicken into strips and coat with flour. Add to garlic and brown. Sprinkle in the cayenne and oregano (more or less to taste). Once browned, add the bouillon cubes and cover for 3 to 4 minutes. Smush bouillon cubes into oil mixture and add the white wine. Cook, covered, for 20 minutes and uncovered for 10 minutes. Serve over pasta, rice or noodles. Serves 6.
Rinse spinach well in cold water. Drain thoroughly and cut into small pieces.	Salt spinach,	then squeeze out the water as well as possible and set aside. Saute the white and green onions until limp, using 1/2 cup of the butter. Add the spinach and continue to saute all together. Add the dill, parsley, salt and pepper; continue	to simmer lightly until the moisture of the spinach has evaporated. Take off the fire. Add the milk to cool the spinach a little.
Melt 1 stick oleo in a 13 x 9 x 2-inch sheet cake pan at 350°. Pour half of the cake mix over melted butter. Pour both cans of peaches and syrup over cake mix. Pour the other half of the cake mix over the peaches. Sprinkle brown sugar over top of cake mix real good. Sprinkle a little granulated sugar, if you want. Sprinkle cinnamon over top of sugar. Bake at 350° for approximately 1 to 1 1/2 hours.
Chop all vegetables until fine; add to corn. Combine oil, vinegar, salt, pepper and dry mustard. Stir thoroughly and pour over corn and vegetables. Let stand several hours or overnight to mellow.
Soak bread crumbs in milk. Place beef in mixing bowl; add salt, pepper, nutmeg, onion and milk mixture. Mix well, divide meat into 12 balls. Roll meatballs in flour. Brown on both sides in oil in skillet. Add the vegetables and water. Sprinkle with additional salt and pepper, if desired. Cover tightly. Turn skillet to low heat. Cook for about 30 minutes or until vegetables are tender.
Brown the meat. Drain. Add other ingredients. Mix well and pour in casserole dish. Simmer in oven at 350° for about 30 minutes.
By hand mix all ingredients together at one time. Bake in 2 loaf pans at 350° for 1 hour or until done. Makes 2 loaves.
Melt margarine; add flour. Mix well. Stir in milk (makes a thick sauce). Add remaining ingredients. Shape into balls or patties. Fry, bake or broil.
Heat oven to 350°. Mix 1/3 cup Cheez Whiz, sour cream, onion and chili powder and stir in chicken. Spoon 1/3 cup chicken mixture onto flour tortilla and roll up. (Tortillas may work better if slightly warmed in microwave.) Place filled tortilla seam side down in 11 x 7-inch baking dish. Top enchiladas with 1/2 cup salsa. Bake 25 to 30 minutes or until thoroughly heated. Microwave remaining Cheez Whiz in jar on High 30 to 45 seconds or until smooth when stirred. Pour over enchiladas immediately when they are taken out of oven. Serve with additional salsa. Makes 4 to 6 servings. Prep time: 20 minutes. Cooking time: 30 minutes. Microwave cooking time: 12 minutes.
Butter sides of 1-quart casserole. Place eggs around side and on bottom. Place asparagus in casserole; cover with soups diluted with milk. Sprinkle stuffing on top. Bake 20 minutes in 300° oven.
Mix beef, bread crumbs, onion, egg and salt; shape into 16 meatballs. In skillet, brown meatballs (use shortening if necessary); pour off fat. Stir in soup, water and parsley. Cover; cook over low heat 20 minutes or until done. Stir occasionally. Makes about 3 1/2 cups.
Mix first 5 ingredients and bake at 350° until heated through. Put your favorite cheese and the flavored taco chips over the top just before serving.
Preheat oven to 375°. Cut cookie dough into slices. Arrange these on an aluminum foil covered 14-inch pizza pan. Bake 10 to 12 minutes until golden brown. Cool on rack.
Beat eggs with sugar in double boiler until warm. Add vanilla and lemon rind. Place in mixer and beat until light and silky. Gently fold in the combined flour and cornstarch. Place in 7-inch cake pan which has been buttered and dusted with flour. Bake at 350° to 375° until springy to touch.
If frozen strawberries are used, omit the sugar. Crush strawberries and add sugar. Let stand for 30 minutes. Add lemonade and water as directed on the can. Stir in chilled ginger ale just before serving.
Melt chocolate chips and margarine in saucepan over low heat. Add milk and vanilla and remove from heat. Beat until smooth. Add flour and nuts. Mix well. Drop by teaspoon on well-greased cookie sheet. Bake at 350° for 12 minutes. Makes about 4 dozen.
Sprinkle chicken with garlic, salt and pepper. Place rib side up in low baking dish. Combine lemon juice, soy sauce and basil. Pour over chicken. Bake at 400°, uncovered, 20 minutes. Turn over and baste top. Sprinkle with olives or mushrooms and bake 20 more minutes at 400°.
Mix color and cocoa and let stand. Cream together the shortening and sugar. Add eggs, vanilla, buttermilk, salt, soda, flour and color mixture. Mix well. Then pour into greased and floured pans. Bake at 350° for 30 minutes.
In hot oil, cook over medium heat the garlic, potatoes, onions and celery, stirring occasionally, for about 10 minutes. Add broth and seasoning. Bring to a full boil. Reduce heat, cover and simmer 20 minutes or until all is tender. Stir in milk. Heat through. Add cheese and parsley. Stir to melt cheese. Serves 4.
Mix in large bowl with electric mixer on medium speed the granulated sugar, brown sugar and shortening until light and fluffy. Add eggs and vanilla; mix well. In another bowl, sift flour, baking soda, baking powder and salt. Add flour mixture to sugar mixture and mix well with a wooden spoon. Add oats, bran cereal, corn flakes and coconut; mix well. Roll cookie dough to form walnut size balls and place on well-greased sheet. Flatten with fork and bake 12 to 15 minutes at 350°. Cookies freeze well in a tightly covered container.
Cook boneless, skinless chicken breasts in water. Remove chicken from water. Throw water away. Cut chicken into small pieces.
Chop spinach into very small pieces. Beat together cream, cheeses, eggs, nutmeg, salt and pepper. Layer spinach on bottom of unbaked pie shell. Pour egg mixture over spinach. Bake in preheated 350° oven for 25 to 30 minutes or until a knife inserted in the center comes out clean.
Caramelize the sugar and pour into milk. Stir until dissolved. Add the vanilla and eggs. Pour into custard cups, set in pan of boiling water and bake at 300° until silver knife comes out clean.
Place milk, egg and cottage cheese in blender container; cover container and switch blender on and off 3 or 4 times, until cottage cheese is in small pieces. (Or beat with mixer.) Pour into a bowl. Add pancake mix; stir just until moistened. Stir in butter or margarine and shredded orange peel. Bake on hot, lightly greased griddle, using 1/4 cup batter for each. Serve with fresh orange slices and coconut. Makes 12 pancakes.
Bring slowly to boil, stirring often. Lower heat; simmer 30 minutes or until mixture thickens. Cool slightly. Measure 3 cups at a time into a blender; whip 1 minute at high speed. Pour into freezer container, leaving 1 inch on top. Yields 16 cups.
Clean spinach thoroughly and drain well. In large saucepan, combine green pepper, pimientos and onion with oil. Saute for 3 to 5 minutes. Add spinach and salt. Cook, covered, until spinach is crispy-tender, about 10 minutes. Add lemon juice and serve. Serves 6.
Preheat oven to 350°. Melt butter. Add sugars, oatmeal, salt, vanilla and pecans; mix well. Fill miniature muffin pans 3/4 full. Bake 12 to 15 minutes. Remove from oven. While hot, using a spoon, push mixture which has baked out over the edge back into the pan, making tart compact. Cool 10 minutes before removing from pan. Yields 72.
*(Fresh bananas, pineapple chunks, maraschino cherries, fresh oranges, peeled and cut into rounds, blueberries, strawberries and peaches.)
Soak overnight. Cook over hibachi. Cut cross grain on a slant and into thin slices.
Combine squash, seasoning, cornbread crumbs and onions. Mix eggs and milk together before pouring over squash mixture. Bake for 30 minutes at 400°. Top with cheese, if desired. Can be covered with a lid.
Combine sugar, flour, cornmeal and salt. Add butter, lemon rind, lemon juice and milk; mix well. Add eggs, one at a time, beating well with a wire whisk after each addition. Pour into pastry shell. Bake at 350° for 50 minutes.
Mix 4 cups flour and oleo as for pie crust. Beat egg yolks and water with fork and add flour mix. Add vinegar. Divide sticky dough into 5 parts on wax paper. Refrigerate 3 hours.
In skillet, cook chicken in oil until browned. In saucepan, cook broccoli until tender (do not overcook). Add can of soup and 1/2 cup milk to chicken. Stir. Drain excess water from broccoli and add broccoli to chicken mixture. Simmer 10 minutes. Serve over rice.
Combine soup, milk, salt, chicken, veggies, 1/2 cup cheese and 1/2 can French fried onions. Place in 8 x 12-inch baking dish. Bake, covered, at 375° for 20 minutes. Unwrap crescent rolls. Separate into rectangles. Press together perforated cuts; cut each rectangle lengthwise into 3 strips. Place strips on casserole to form lattice top. Bake uncovered 15 minutes longer. Top lattice with remaining cheese and onions; bake 3 to 5 minutes or until onions are golden brown. Preparation time: 10 minutes. Makes 4 to 6 servings.
Combine all ingredients and pour over cooked asparagus. Broil 5-inches from heat for 5 to 7 minutes. Serves 8.
Preparation time: 15 to 20 minutes. Cooking time: about 90 minutes.
Break raw hamburger into pieces in 9 x 13-inch pan. Season with salt and pepper. Spread a thin layer of sliced onions on top of meat. Spread soup over this. If you would like it more moist, use 2 cans of soup.	Add a layer of Tater Tots. Bake 1 1/2 hours at 350°.
Cut up celery in small pieces. Cook until tender. Add dash of salt. Put in casserole and add chestnuts, toast almonds and layer also pimentos. Pour soup, undiluted, over top. Pour bread crumbs over top. Put few pats of butter on top. Sprinkle with cheese, if desired.
Mix butter, 3 tablespoons sugar and 2 cups flour in large mixing bowl with 2 knives until consistency of cracker crumbs. Divide between 2 (9-inch) pie pans. Press mixture to form shells. Bake at 350° for 10 minutes. Do not brown.
Soften butter. Blend butter and sugar with a fork. Mix in eggs and vanilla. Mix well. Blend in flour. Spoon large spoonfuls onto ungreased cookie sheet about 2 inches apart. Bake at 350° until golden.