HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beats eggs; add shortening and sugar and beat well. Add remaining ingredients and stir in. Drop by spoonfuls into hot grease and fry until brown on all sides. Coat hot do-nut holes in cinnamon/sugar mixture. Dough can be made ahead and refrigerated.
Mix cake mix, lemon pudding, cooking oil, water and eggs all together. Mix in a separate bowl the cinnamon and sugar. Set this aside. Grease a tube pan and sprinkle about 1/2 of the cinnamon and sugar mixture around in pan. Pour your cake mix in pan and then add the rest of the cinnamon and sugar mixture on top. Stir lightly and bake at 350° for about 1 hour.
Brown sausage and drain. Add cheese and chili to sausage. Heat until cheese has melted. Stir and serve hot. Serve with tortilla chips.
In a heavy kettle, cook the onion in the butter over moderately low heat, stirring until it is softened. Add the split-peas, the sliced carrot, the celery, the kielbasa, the bay leaf and 2 1/2 quarts water. Bring the liquid to a boil, skimming the froth and simmer the mixture, covered, stirring occasionally for 3 hours. Discard the bay leaf and transfer the kielbasa with a slotted spoon to a plate. In a blender, puree the mixture in batches. Transfer the puree to the kettle and thin it with hot water to the desired consistency. Cut the kielbasa into 1/4-inch thick slices. Quarter the slices and add them to the soup. Season the soup with salt and pepper. Makes about 9 cups before thinning, serving 6.
Mix flour, oats, baking soda, cinnamon and salt in medium bowl. Beat butter, sugar, and brown sugar in large bowl until light and fluffy. Add pumpkin, eggs and vanilla. Mix well. Gradually, add flour mixture. Mix well. Stir in nuts and raisins. Drop dough onto greased baking sheet. Spread into 3 inch circle. repeat with remaining dough. Bake in preheated 350° oven for 14 to 16 minutes or until firm and lightly browned. Cool on baking sheets for two minutes. Remove to wire racks to cool completely.
Combine sugar and water and cook until sugar dissolves. Add peaches and cook rapidly until fruit becomes clear, stirring occasionally. Cover and let stand 12 to 18 hours in a cool place. Drain fruit and pack into hot Ball jars, leaving 1/4-inch headspace. Cook syrup rapidly 2 to 3 minutes or longer if too thin. Pour over fruit, leaving 1/4-inch headspace. Adjust caps. Process half pints and pints 20 minutes at 180° to 185° in hot water bath. Yield: About 6 half pints.
Cream butter; gradually add sugar, beating well. Add eggs, peanut butter, vanilla, and corn syrup; beating well. Add oats, soda and salt, stirring well. Stir in the remaining ingredients. (Dough will be stiff.)
Mix orange juice as directed. Add sugar and freeze until like slush. Mix all ingredients and pour into orange juice. Place in parfait glasses; freeze. Take out 15 to 20 minutes before serving.
Rub both sides of each tortilla lightly with oil; place on waxed paper or a paper plate. Microwave each tortilla on 100 %, (high) for 45 seconds. Sprinkle cheese on hot tortilla; fold tortilla in half. Microwave on 100 %, (high) for 35 seconds or until cheese melts. Repeat procedure for each tortilla and serve immediately.
Bring sesame seed and water to a boil; simmer 10 minutes. Add remaining ingredients; blend until smooth. Chill and serve.
Heat oil over medium high heat in a large saucepan or Dutch oven. Add garlic and onion and cook until tender but not browned. Add tomatoes and cook for a few minutes more. Add the tofu cubes and stir gently until heated through, then add the corn, black beans, green chilies, vegetable broth, cilantro, cumin, salt, pepper and lime juice.
Prepare lime jello according to package directions but reduce water by 1/2 cup and stir in pineapple. Pour into large dish or pan. Place in refrigerator until firm. Combine cottage cheese, lemon juice and sugar and mash with a fork or with mixer until smooth. Dissolve gelatin in 1/4 cup cold water. Blend into cottage cheese. Add nuts. Spread over lime jello. Prepare cherry jello according to package directions. Pour over filling. Chill until firm.
Simmer sugars and water for 10 minutes. Add extract. Doesn't need to be refrigerated but may crystallize. Reheat.
Mix Karo light corn syrup, orange juice and almond extract. Add crushed vanilla wafers. Mold 1 teaspoon around a candied cherry. Roll in colored sprinkles. Store tightly covered.
Heat butter, sugar and syrup to boiling; boil 1 minute. Whisk together eggs, milk and cinnamon. Pour into 9 x 13-inch pan. Slice bread into 3/4-inch to 1-inch pieces; place in single layer over syrup. Pour egg mixture over bread. Cover and refrigerate overnight. Bake uncovered 35 to 40 minutes at 350°.
Blend the sugar and butter. Add pretzels and press into a 9 x 13-inch pan. Bake at 350° for 10 minutes. Cool.
Peel onions. Cut off stem area and hollow out an area about the size of a thimble. Insert a beef bouillon cube in each onion and cover with about a 1/2 teaspoon of butter. You may have to push the cube in firmly. Wrap in aluminum foil and place on grill or in a low oven with mixture side up. Cook for about 1 hour or until the onion is tender. You won't believe how good this is! Serves 2.
Saute onion and garlic in oil just until transparent. Add sausage and brown lightly. Add beef stock and all other ingredients. Bring to a boil, stirring often. Reduce heat. Simmer for 45 minutes or more, stirring occasionally. Makes 1 gallon plus.
Cook chicken; cool and dice. Reserve 1 cup broth. Mix soup, milk and broth. Cook until smooth. Fill each roll with 1 tablespoon chicken. Roll and seal edges. Place in 9 x 13-inch baking dish. Pour soup mix over. Bake, uncovered, at 350° for 30 minutes. Turkey can be used, also.
Place potatoes in a greased 10 x 6 x 2-inch baking dish. Combine next 5 ingredients and pour over potatoes. Bake, uncovered, at 400° for 40 minutes. Sprinkle with cheese. Bake an additional 5 minutes. Yields 4 to 6 servings.
Combine all ingredients and mix well. Make small balls on lightly greased cookie sheet. Bake at 350° for 20 to 25 minutes.
Combine first three ingredients. Stir in remaining ingredients. Drop by tablespoon onto greased cookie sheet. bake at 350° for 10 to 12 minutes.
Combine pudding mix and Bisquick| mix in a bowl. Cut in shortening until mixture resembles coarse meal. Add egg and milk; blend well. Stir in chips.
Mix all ingredients, except macaroni and egg, in large bowl. Add macaroni and egg. Mix lightly. Chill before serving.
Cook sausage until browned; drain off fat. Separate crescent dough into 8 triangles. Place in ungreased pizza pan with points toward center. Press over bottom and up sides to form a crust. Seal perforations. Spoon sausage over crust. Sprinkle with potatoes. Top with cheddar cheese. In bowl beat together eggs, milk, salt and pepper. Pour into crust. Sprinkle Parmesan cheese over all. Bake in 375° oven for 25 to 30 minutes.
Wash chicken well. Coat with flour. Cook in oil until brown. Remove. Put in remaining ingredients and mix. Return chicken to pan. Cover. Cook 30 to 40 minutes or until tender.
Brown ground beef and sausage. Stir in spices and cheese. Heat until cheese is melted. Put 1 Tbsp. meat mixture on thin slice of rye bread. Cut slices into 4 pieces each. Brown in oven for 15 minutes. Serve warm.
Soften cream cheese and Blue cheese with milk and mix thoroughly. Add green pepper, pimento, garlic powder and salt. Mix well. Form into a ball. Roll cheese ball in finely ground nuts.
In a bowl stir together flour, baking powder, sugar, and 2 teaspoons salt. Cut in shortening until mixture resembles coarse crumbs. Store in an airtight container for up to 6 weeks at room temperature or for up to 6 months in the freezer. Use to make Easy Biscuits, Easy Muffins or Easy Pancakes.
Combine first five ingredients. Sift together into first mixture the flour, baking powder, baking soda, salt and spices. Stir to blend. Add nuts and raisins. Beat 4 minutes. Pour into greased loaf pans and bake 1 hour at 350°.
First Layer: Mix together green beans and corn. Put in 9 x 13-inch pan.
Fry sausage and drain. Sprinkle into the bottom of a 9 by 13 inch pan. Add Italian bread, torn into pieces. Beat eggs with milk, salt, and pepper. Add vegetables if desired. Pour egg mixture over bread and sausage. Refrigerate over night. Bake at 350 degrees for approximately 40 minutes. Sprinkle with cheddar cheese and bake 5 minutes more.
Cream butter. Add confectioners sugar; add eggs and lemon extract. Add 1 confectioners sugar box of flour, filled lightly, vanilla and milk. Mix thoroughly by hand. Bake in tube pan for 1 hour at 325°.
Heat condensed milk on medium heat. Add chocolate chips, stir until melted. Add margarine and pecans pieces. Add peanut butter. Stir well and pour in greased 9 x 13-inch dish. Cool and cut in squares.
Boil raisins in water about 5 minutes. Let cool slightly. Add sugar. Add shortening to raisins. Next, add dry ingredients and mix. Bake in greased Bundt or tube pan at 400° for 35 or 40 minutes. If necessary, bake longer and reduce heat to 350°. Good luck. Enjoy!
Cook spaghetti in chicken broth after cooking fryers. Saute onion and peppers in margarine. Mix in chicken, peas, pimento, Ro-Tel tomatoes and cheese; cut into chunks. Heat until cheese melts. Stir in spaghetti and broth mixture. Pour into three 13 x 9 x 2-inch pans. Freeze 2 casseroles and bake the other one at 325° until hot and bubbly. Garnish with grated cheese.
Boil water, bouillon cubes, potatoes, celery and onion for 20 minutes. Add California mix and boil 10 minutes. Add cream of chicken soup and Velveeta cheese. Stir until well mixed and cheese is melted.
Mix all in large crock. Bring to a boil slowly. Then simmer until as thick as you'd like. Set into clean jars (hot). Seal in hot bath for 15 minutes, or until pressure cooked 10 minutes at 5 pounds.
Mix thoroughly by hand the melted white summer coating and peanut butter in a small bowl. Add the melted light chocolate to that mixture and stir slightly. Pour into a wax paper lined pan (approximately 10-inch square) and use a table knife to stir pretty swirls of the dark and light mixtures to give a marbelized effect. Let set at room temperature until solid. Cut into squares and serve as you would fudge or roll into balls and use as centers in a bonbon mold.
Combine mayonnaise or salad dressing, sour cream, lemon juice, chives, Worcestershire, salt, dill weed, mustard and pepper until well combined. In a medium pan, heat small amount of water to boiling; add carrots and simmer, uncovered, for 2 minutes. Drain. Rinse with cold water; drain again. In a large bowl, gently toss together the sliced potatoes, sliced carrots, celery and olives. Add sour cream mixture. Gently toss to coat well. Cover and chill several hours.
Make cake according to directions on box. Melt caramels, margarine and milk on low heat. Pour half the batter in a 9 x 13-inch greased pan. Bake 15 minutes at 350°. Pour melted caramel mixture over. Top with chocolate chips, nuts and coconut over. Pour remaining batter over. Bake 20 minutes more.
Brown the beef in a skillet; crumble. Drain off fat. Add remaining ingredients except rice, stir to mix well; bring to a boil. Add the instant rice; cover and remove from heat. Let stand for 5 minutes.
Cook in iron skillet that can go in the oven. Brown beef and onion; drain off fat. Blend in 1/4 cup flour, ketchup, beef broth, 1/2 teaspoon salt and 1/4 teaspoon pepper. stir in mushroom soup and sour cream.
Sift flour, measure and add baking powder and salt. Sift three times. Cream butter, add sugar gradually and cream until light. Add egg yolks and vanilla and beat. Add flour mixture alternately with water or milk. Add caramelized sugar. Fold in egg whites. Bake in two 9-inch layer cake pans in 350° oven 20 to 25 minutes.
Mix all ingredients together well. Place mixture in a greased casserole dish. Sprinkle additional cracker crumbs on top of casserole. Bake at 325° for 1 hour.
Preheat oven to 350°. Grease 11 x 7-inch baking dish. Place potatoes in large saucepan; cover with water. Bring to a boil. Cook over medium heat 3 to 4 minutes; drain. Set aside. Heat butter in same saucepan over medium heat. Add onion; cook, stirring occasionally, 1 to 2 minutes or until onion is tender. Stir in flour, salt and pepper. Gradually stir in milk and water. Cook, stirring constantly, until mixture comes to a boil. Remove from heat. Arrange potatoes in prepared baking dish. Pour milk mixture over potatoes. Sprinkle with cheese. Bake 25 to 30 minutes or until potatoes are tender and cheese is light golden brown.
In 2-quart shallow baking dish mix soup, water, rice and paprika. Place chicken on rice mixture. Sprinkle with additional paprika. Cover. Bake at 375° for 45 minutes. Serves 4. For creamier rice, increase water to 1 1/2 cups.
Heat oven to 375°. Cream butter and sugars together. Beat in milk, orange juice and egg. Stir together flour, baking powder, salt and soda; blend well with sugar mixture. Stir in nuts and cranberries. Drop by teaspoonfuls on greased cookie sheet. Bake 8 to 10 minutes. Makes 11 dozen cookies.
Mix all ingredients, except baking soda, in skillet. Cook 8 to 12 minutes on medium-low heat. Stir occasionally until golden brown. Remove and add baking soda. Stir fast and pour on aluminum foil.
Saute onion and celery in margarine until transparent. Add Cheez Whiz and broccoli and when cheese mixture has melted, add rice, soup and milk. Mix well. Put into 1 1/2 quart casserole and bake at 325° for 3/4 hour (covered for 1/2 hour and uncovered for 15 minutes). Stir occasionally. Can use more broccoli or rice if you like.
Brown ground beef. Chop onion and saute with ground beef. Add remaining ingredients and cook for 30 minutes or until rice is done. Serve over Fritos corn chips or tortillas. Top with fresh chopped onions, grated cheese, lettuce, diced avocado, ripe chopped olives, Ranch Style "white cream" dressing and sour cream, taco sauce, etc.
Mix cornstarch with 1/2 cup of milk until smooth. Add an additional 1 1/2 cups of milk and cook in double boiler until thick and smooth,	beating constantly to avoid lumps. Blend sugar, eggs, salt and evaporated milk in electric mixer. Add hot cornstarch mixture and beat well. Add whipping cream, remaining milk and vanilla.	Pour into gallon electric or hand-cranked type freezer. Pack with ice and salt and freeze according to manufacturer's directions.	Makes 1 gallon.
Mix pudding mix by directions on box. Let completely cool. Slice cake in thin slices and lay flat in 9 x 13-inch dish. Pour 1/2 pudding mix over cake. Top with half of Cool Whip. Add another layer of cake, then pudding, then rest of Cool Whip. Top with package of coconut. Chill before serving.
In heavy pan put sugar, milk and oleo, stir. Bring to boil. Boil 3 minutes. Turn off heat, stir and add rest of ingredients. When starts to set up pour on buttered platter.
Boil and mash the potatoes. Add the next 5 ingredients and beat well. Add the chives and dill. Add the cooked, drained spinach and beat well again. Put in a buttered 1 1/2-quart casserole and bake at 400° for about 20 minutes. Serves 6 to 8.
Cut meat in thin, narrow strips. Season with salt and pepper. Brown in oil, using an ovenproof skillet. Add celery, green onions and peppers. Saute until tender. Stir in rice, broth and seasonings. Bring to a boil, cover and bake at 375° until rice is tender and liquid is absorbed. Fluff rice with a fork.
Put yeast in warm water; add sugar. Let stand. Put salt and eggs in warm milk and shortening. Add yeast mixture. Stir well. Add flour to make stiff. Set in warm place; let rise, then make into loaves or rolls. Let rise and bake at 350° until golden brown.
Combine eggs, salt and sugar. Add milk and vanilla. Pour into pastry shell and sprinkle with nutmeg. Cover top with coconut. Bake in very hot oven (450°) for 10 minutes. Reduce temperature to 325° and bake for 30 to 40 minutes or until a knife inserted comes out clean.
In mixing bowl, dissolve yeast in water. Add milk, half the flour, sugar and shortening. Beat with spoon until smooth and batter falls from spoon in sheets. Using your hands, mix in enough of the remaining flour until dough cleans the bowl. Turn out onto lightly floured board. Cover and let rest 10 to 15 minutes. Knead until smooth and blistered, about 10 minutes. Shape into crescents or any shape. Let rise 1 1/2 hours or until double in bulk. Bake at 400° for 15 to 20 minutes.
Mix together first 4 ingredients and pat into 9 x 13-inch baking dish. Bake 10 minutes at 350°.
Preheat oven to 350°. Place alternate layers of sauerkraut and beans in a buttered 8-quart casserole, ending with sauerkraut. Combine water and salt. Mix until dissolved. Add to casserole. Slice sausage roll. Place slices on top of sauerkraut. Bake 40 minutes. Remove from oven. Increase temperature to 400°. Arrange biscuits on top. Bake 10 to 15 minutes until browned.
Cut all vegetables fine. Cover with water. Bring to a boil and simmer 2 1/2 to 3 hours. Makes a big kettle.
Combine cake mix, pudding mix, club soda, eggs and oil; beat with mixer, then stir in cherries, pineapple and nuts with spoon. Make 3 layers. Bake at 350° for 20 minutes or until done. For added color, use 1/2 jar red and 1/2 jar green cherries.
Combine first 6 ingredients in a large bowl. Fold in Cool Whip. Pour into a loaf pan or dish and freeze.
Combine brown sugar, butter, vanilla and boiling water. Pour into 8 x	8-inch	glass pan. Pour boiling water over raisins. Cover and let set while mixing batter.
Cut bread in shape of a triangle. Place 1 slice of Mozzarella between 2 slices of bread. Cover them with flour, then dip in egg, then in bread crumbs. Meanwhile get oil ready and hot so you can fry the bread.
Cut in butter, shortening and sugar, creaming well. Blend in almond extract and sifted flour, mixing well. Roll dough into balls, using 1 level tablespoon of dough for each cookie. Press and sprinkle with powdered sugar. Place on ungreased baking sheets. Bake in a 350° oven. Cook for 8 minutes.
Mix together cake mix, margarine and 1 egg. Press into greased 9 1/2 x 13-inch pan. Mix together powdered sugar, cream cheese and 3 eggs. Pour over first mixture. Bake at 300° for 60 minutes. Let cool; cut into squares.
Dust veal strips with flour, salt and pepper. Saute veal in 2 tablespoons butter, sauteeing quickly. Remove veal from pan. In skillet, heat remaining butter and add onion. Cook until lightly glazed. Add parsley and sprinkle 1 tablespoon of the flour; stir. Add cream and stock, cooking over low heat until sauce is smooth. Add meat and cook until tender. Stir in last two ingredients when skillet is removed from heat. Serves 8.
Drain pineapple; set juice aside. Mix pineapple, apples, pecans and cheese. Cook pineapple juice, sugar, flour and egg on medium heat, stirring constantly. Pour over salad.
Saute onion, garlic and bay leaf in oil until soft and yellow. Add pork and beef; cook until brown. Add tomatoes, green pepper, potatoes, lemon juice and marjoram. Season with salt and pepper. Add bouillon and water to fill 5-quart saucepan nearly full. Stir in parsley. Cook 1 hour.
Grease pans. Sift flour before measuring. Mix together dry ingredients. Mix together liquid ingredients. Add dry to liquid and mix thoroughly. Drop by teaspoonful on greased pan 2 inches apart. Bake in a hot oven (350°) for 10 to 15 minutes. Nuts, raisins or sprinkles can be added on top of cookie before baking.
Heat oven to 350°. Combine all ingredients except orange marmalade and whipped cream. Beat at low speed 1 to 2 minutes. Pour into greased and floured 9-inch baking pan. Bake 30 to 35 minutes.
Arrange chicken in the bottom of a casserole dish. Season to taste with salt and pepper. Stir together soup and water in saucepan over medium heat to remove lumps. Remove from heat and add sour cream. Stir in cheese and 1 1/2 tablespoons poppy seed. Pour over chicken strips. Mix together remaining poppy seed, melted butter and cracker crumbs. Sprinkle over chicken and bake at 350° for 30 minutes.
Mix all ingredients. Roll dough out (must add a lot of flour to make dry enough). Cut cookies with cutters. Decorate. Bake in a 400° oven for 6 to 7 minutes, or until brown. (Also can be used with cookie press.) Yields approximately 2 1/2 dozen.
Cook potatoes in saucepan. Cover with water and bring to boil. Remove from heat and drain. Transfer to a greased 2-quart baking dish. While potatoes come to a boil, make a white sauce by melting 3 tablespoons butter in saucepan. Stir in flour, salt and pepper. Cook over low heat, stirring constantly, until mixture begins to bubble. Remove from heat and slowly add milk, stirring constantly. Return to heat and bring to boil, stirring. When sauce is slightly thickened, add cheese and stir until cheese is melted. Pour cheese sauce over potatoes in baking dish. Add ham and mix gently so as not to break up potatoes. If desired, combine 1 cup dry breadcrumbs and 2 tablespoons melted butter in small bowl and sprinkle over casserole. Bake in preheated oven at 350° for 1 hour.
Combine sugar and oil. Add eggs, one at a time, mixing well. Stir in vanilla. Sift together dry ingredients; add to sugar-egg mixture, mixing well. Stir in pears and pecans. Batter will be stiff. Pour into a well-greased and floured tube pan. Bake in a preheated oven at 350° for about 1 hour or until done. Cool about 5 minutes and remove from pan. Freezes well.
Following directions on Knox package, thoroughly dissolve gelatine. When slighlty cooled, combine with Irish cream and slowly add to heavy cream which has been whipped with sugar and extract until it is almost stiff. Don't add the liquor too soon, or it might not stiffen. When combined, pour into crumb crust. Garnish with sprinkles or nuts and extra whipped cream (so dietetic). For quick setting, place in freezer for a few hours. Can be frozen a few weeks ahead of time and put into refrigerator a few hours before serving.
Melt butter in pan, 9 x 14-inch. Pour batter mixture in melted butter in pan. Add fruit evenly. Do not stir, just shake pan a little. Put in 350° oven. Bake until brown, approximately 1 hour.
Select a deep, wide dish that will hold chicken without crowding and have only one layer. Melt oleo in dish; salt and pepper lightly. Roll chicken in oleo and arrange in dish. Sprinkle dry rice over chicken. Sprinkle soup mix over all. Add water slowly around and over all. Cover with foil or lid and bake at 350° for 1 1/2 hours. At 45 minutes, lift chicken up and let rice fall under chicken.
Tear the cake into bite-sized pieces. Place in 13 x 9 x 2-inch pan. In mixing bowl, combine the pudding mix, milk and sour cream. Beat until thickened, about 2 minutes. Spread over the cake. Spoon pie filling on top. Chill until serving time. Makes 12 to 16 servings.
Mix gently by hand. Pour into 13 x 9-inch pan (greased and floured). Bake at 350° for approximately 25 to 30 minutes. Frost with dark chocolate frosting.
Mix all ingredients in a large mixing bowl. Cover tightly and place in refrigerator overnight. Bake in a large pan in preheated oven at 350° for 30 to 35 minutes. You can add chopped chicken in dressing before baking.
Mix chicken, onions and lettuce. Add sesame seeds, almonds and noodles.
Remove husks from ears of corn. Spread corn generously with margarine and sprinkle with salt and pepper. Wrap each ear in heavy-duty foil, sealing and twisting foil around ends. Place on grill for 15 to 20 minutes.
Boil chicken breasts until they are white and tender. While these are cooking, also cook broccoli by package directions. When done, debone chicken and cut into bite-size pieces. Spread broccoli in bottom of Pyrex dish. Layer with chicken. Mix soup, curry powder, mayonnaise and lemon juice together and pour over chicken. Sprinkle cheese on top. Crush crackers and mix with margarine and spread on top. Bake in preheated oven at 325° for 35 minutes.
Combine all ingredients together and marinate in the refrigerator for 6 to 10 hours. When ready to dry, remove slices and drain on paper towels; may pat dry. To dry, spread slices in single layer on oven racks. Place a pan under racks to catch drippings. Set temperature at 140° or lowest temperature on your stove. Open door slightly to allow air to circulate and moisture to escape. Drying will take 6 to 10 hours. Turn over after 4 hours. Jerky is done when meat is shriveled, dark, leathery and chewy.