HumbleIntelligence/food-ner-1-Million huggingface dataset:
Grate squash and onion (I cut up the onion). Place in mixing bowl. Add to this the egg, salt, pepper and flour; mix well. In a thick boiler (I use Club aluminum), put in enough cooking oil to be about 3/4 to 7/8-inch deep. The oil should get hot. When it is hot, use small spoon and drop small amounts of the ingredients in. Usually it takes about 6 or 7 fritters. When these are brown, turn over to brown the other side. Take out of oil; place on paper toweling to get rid of excess oil. Begin the cooking process over until all the mixture is used. Serve hot.
Grind cranberries and oranges (whole oranges with rinds) after the seeds have been removed. Mix ground oranges and cranberries, sugar, pineapple and pecans. Place in a closed container and let set overnight. Will keep for several days.
Mix first 3 ingredients well and add sauce. Layer in buttered dish the noodles, meat and sauce (heated) and cheese. Cook at 350° for 20 to 30 minutes.
Preheat oven to 350°. In 2-quart saucepan, combine butter and chocolate squares. Cook over medium heat, stirring occasionally, until melted (4 to 6 minutes). Stir in remaining brownie ingredients except chocolate chips. Fold in chocolate chips. Spread half of batter into greased 13 x 9 x 2-inch baking pan. Spread filling over brownie mixture. Spoon remaining batter over cream cheese layer (batter will not entirely cover cream cheese mixture). Bake for 30 to 35 minutes, or until brownies begin to pull away from sides of pan.
Mix together the flour, white sugar, baking powder, 1 tablespoon cocoa and salt. Mix only until smooth. Add milk, shortening, vanilla and nuts. Spread into a greased 8 x 8 x 2-inch baking dish. Mix together brown sugar and 2 tablespoons cocoa and sprinkle over batter. Pour 1 cup boiling water over batter. This forms sauce in bottom of the pan as pudding is baked. Bake at 350° for 30 to 40 minutes. Makes 6 to 8 servings.
Mix until crumbly, pat into 9 x 13 x 2-1/2 inch pan. Bake at 350° until brown, cool.
Mix flour with enough water to make a stiff dough. Form dough into a ball and knead about 10 minutes. Place in bowl and cover with additional water. Let stand 30 minutes or overnight. Knead dough with hands under water to wash out the starch. Pour off the starchy water and cover with more water. Continue washing until water is almost clear. You now have concentrated protein to make the steaks!
Bring margarine, Crisco, water and cocoa to boil. Pour over flour and sugar. Beat by hand until smooth. Add eggs, milk, baking soda, cinnamon, vanilla and salt. Bake at 350° for 35 to 40 minutes. Cake is done when toothpick comes out clean. Use 9 x 13-inch cake pan. Frost with chocolate icing.
Mix rice and corn; sprinkle with salt and pepper. Pour over 1 can of tomato sauce, 1/2 cup water, onion, green pepper, and ground beef. Sprinkle again with salt and pepper. Add second can of tomato sauce and 1/4 cup water. Cover with strips of bacon. Cover and bake at 350° for 1 hour. Uncover and bake another 30 minutes longer until bacon is crisped. Makes 4 to 6 servings.
Press mixture into 7 1/2 x 11 x 1 1/2-inch ungreased pan and bake at 350° for 15 minutes.
Mix orange juice and milk. Pour into pie shell. Spoon Cool Whip on top of pie. Do not spread. Chill in freezer for 3 to 4 hours. Serves 8.
Mix bread crumbs, cheese and spices; set aside. Beat eggs and oil, set aside. Melt butter in pan; flour chicken, dip in egg mixture, then dip in bread crumb mixture. Fry gently on moderate heat, browning on both sides. Cook about 15 minutes.
Combine all ingredients in a 4-quart microwave casserole. Cover. Use Cook cycle and cook 70 to 80 minutes or until peas are tender. Remove ham hock from soup; cool until ham hock can be handled and meat cut from bone. Add meat to soup. Discard peppercorns and bay leaf. Stir. Use Cook cycle and cook 5 minutes or until heated through.
Preheat oven to 350°. Heat 1 1/2 teaspoons oil in skillet over medium heat. Saute onion until translucent, almost tender, approximately 3 minutes. Add caraway and dill. Cook briefly. Remove from heat. Transfer to bowl. In food processor, blend tofu, salt, lemon juice, 1 tablespoon oil and tahini until smooth. Fold into sauteed vegetables. Pour into pie crust and bake 20 to 30 minutes.
Mix salad dressing and sugar together. Add cocoa. Dissolve soda in water and other ingredients. Last, add flour and vanilla. Bake in a loaf pan about 45 minutes at 375 degrees.
Whip potatoes with mixer until fluffy. Beat in other ingredients and pour into buttered dish.
Mix sugar, butter and Pet milk. Cook until thick. Add the marshmallows, chocolate chips and pecans. Cook until thick.
Spread almonds in a single layer in shallow pan. Bake at 300° for 15 minutes, stirring often until almonds just turn brown. Combine softened cream cheese and mayonnaise; mix well. Add remaining ingredients. Blend, cover and chill overnight. Form cheese mix and shape into 2 pine cones on serving platter. Beginning at narrow end, press almonds at a slight angle into cheese mixture in rows. Continue overlapping rows until all cheese is covered. Garnish with pine sprigs. Serve with crackers.
Chop beef finely. Place in bottom of glass dish. Wrap each chicken with half piece of bacon. Place chicken on top of chopped beef. Mix together undiluted soup and sour cream. Pour over chicken. Bake at 275° for 2 1/4 hours. Serve chicken on rice.
Mix oil, chocolate and granulated sugar. Blend eggs in, one at a time, until well mixed. Add vanilla. Stir flour, baking powder and salt into oil mixture. Chill dough overnight. Heat oven to 350°. Drop teaspoon of dough into confectioners sugar (1 box only) and coat well. Place 2-inches apart on greased baking sheet. Bake 10 to 12 minutes. Don't overbake. Makes 6 dozen.
In a 2-quart baking dish, arrange potatoes, onions and green pepper. Top with pork chops. Sprinkle with seasoned salt and pepper. Combine soup and milk. Pour over all. Sprinkle with paprika. Cover with plastic wrap. Cook in microwave for 5 minutes or until soup starts bubbling. After soup starts boiling, cook for another 15 minutes or until pork chops and vegetables are tender. Turn baking dish halfway around after 5 minutes of cooking. Let stand about 5 minutes.
Cut chicken into thin strips. Cook until done in a small amount water. Add onion. Cook until transparent. Add cut up broccoli and next 3 seasonings; cook about 5 minutes. Add 1 1/2 cups water with chicken bouillon cubes dissolved. Cook 1 minute. Stir cornstarch into cold water. Gradually add to chicken and broccoli. Cook 1 minute. Serve over steamed rice. Makes 2 big servings.
Beat eggs until foamy. Add flour and sugars. Melt margarine and let stand to room temperature. Add to sugar mixture and blend well. Add chopped nuts and chocolate chips. Pour into pastry shell. Bake at 325° for 1 hour.
Mix in crock pot. Cook on high 6-8 hours. Serve over rice or noodles. "Don't peek while cooking."
Preheat oven to 350°. Place sliced apples in greased baking dish. Combine cake mix, sugar, cinnamon and butter until clumpy. Pour over top of apples. Bake for 35 to 40 minutes.
Cook ground chuck and onion. Add tomato sauce, Worcestershire sauce, salt and powders. Mix well; simmer for 10 minutes. Fold in crushed chips. Spoon onto bottom half of bun. Top with lettuce, cheese, tomatoes and top half of bun.
Sift dry ingredients in bowl. Gradually stir in water. Add fresh vegetables, shrimp, etc. The batter will be thin. Deep fry until golden brown.
Place chicken cubes and green pepper pieces in shallow dish. Drain pineapple, reserving 1/2 cup juice. Set pineapple aside. Combine reserved pineapple juice, brown sugar, soy sauce, vinegar, liquid smoke, garlic powder and ginger. Pour over chicken and green pepper pieces. Stir to coat. Cover and refrigerate 2 to 3 hours.
Boil potatoes in jackets; cool and cut in cubes. Fry bacon until crisp. Remove and crumble over potatoes. Add onions to hot bacon drippings and fry until tender. Mix vinegar, salt, pepper, sugar, celery seed and water; bring to a boil. Stir in egg yolk quickly. Remove from heat; add potatoes and bacon. Put in casserole and keep warm to serve.
Mix well. Pour into unbaked pie shell. Bake at 350° for 1 hour or until golden brown.
Mix cucumbers, peppers, onions and salt and let stand 30 minutes; drain. Combine remaining ingredients and pour over cucumber mixture. Bring to a boil over high heat. Boil for 5 minutes. Fill jars and seal.
Preheat oven to 350°. Sift sugar, soda, flour and salt together into bowl; add eggs, oil and vanilla. Mix well. Add apples and nuts; stir until mixed well. Pour into greased and floured tube pan. Bake at 350° for 1 hour.
Peel and split pears, remove the core. Allow the Roquefort cheese and the butter to soften to room temperature. Add mix to creamy texture. Fill the pear; mix enough cream into the cream cheese with a light whisk until it will pour, adding a pinch of salt. Place the pears on a bed of lettuce and pour mixture over them. Sprinkle lightly with paprika. Chill 1/2 hour before serving. Serves 8.
Thoroughly combine sugar and cocoa in a 4-quart saucepan; stir in milk. Bring to a bubbly boil on medium heat, stirring constantly. Boil to 234° (soft ball stage) on candy thermometer. Bulb of the candy thermometer, boil until a small amount dropped in a half cup of cold water forms a soft ball. Remove from heat; add margarine and vanilla. Beat, by hand, until fudge thickens and loses some of its gloss. Quickly add pecans and spread in a lightly buttered platter or a lightly buttered 9-inch square pan. Cool and cut into squares.
In a large soup pot, saute onions and red pepper over medium heat in 2 Tbsp. butter until onions are clear. Add bacon, potatoes and whipping cream to desired consistency. Skim milk or chicken stock may be used to reduce calories. Add salt and pepper to taste. Serve with a garnish of a dollop of sour cream, grated cheese and chives.
Boil chicken breasts in large pot until done. When breasts are done, remove from pot (save broth). Let breasts cool then cut into small chunks. Let broth come to boil on stove. Add spaghetti noodles (break in thirds) to broth. Turn stove to medium and add chicken pieces. Salt and pepper to taste. When noodles are done, add rice. Turn off for 10 to 15 minutes. Stir and serve.
Melt butter in a 9 x 9-inch pan. Add crushed graham crackers. Add chocolate chips and coconut. Sprinkle with nuts. Cover with condensed milk. Bake at 350° for 30 minutes.
Mix ingredients; store in an airtight container. To serve, add 1 1/2 tablespoons of mix in a cup of hot water.
Place thawed broccoli on bottom of a greased 11 x 7-inch pan. Place chicken on top. Mix together soups, mayonnaise and lemon juice. Pour over chicken, completely covering. Sprinkle cheese over soup mixture. Combine butter and bread crumbs. Sprinkle over cheese. Cover with foil. Bake at 350° for 45 to 50 minutes, until hot and bubbly. Serves 6 to 8.
Cut first 3 ingredients until it resembles coarse meal. Add milk and stir. Place on a floured board and knead 10 minutes. Roll between waxed paper, 12 x 8-inches. Spread preserves to 1/2 inch of edges. Fold sides to center and pinch ends together. Place on a greased baking sheet. Cut 1 1/2 inches toward center, 1 inch apart, 1/3 way through. Bake at 400° for 20 to 25 minutes.
Peel eggplant and cut into small pieces. Boil in salted water until tender. Drain well. Mash and stir in other ingredients. Mix well. Drop by teaspoon onto well-greased griddle. Fry on both sides until golden brown.
Cream the cream cheese, butter and sugar; add vanilla. Add flour 1 cup at a time alternately with eggs. Bake in greased and floured tube pan at 325° for 1 1/2 hours.
Skillet: In skillet over medium heat, in hot oil cook chicken 10 minutes or until browned on all sides. Spoon off fat. Stir in soup, pepper and thyme. Reduce heat to low. Cover; simmer 35 minutes or until chicken is fork-tender, stirring occasionally. Oven: Substitute 1 tablespoon melted margarine for oil. In 12 x 8-inch baking dish arrange chicken skin side up. Drizzle with margarine. Bake at 375° for 40 minutes. Spoon soup, pepper and thyme over chicken. Bake 20 minutes more or until chicken is fork-tender. Stir sauce before serving. Skillet cook time is 45 minutes; oven cook time is 60 minutes.
Boil chicken until tender; remove skin and debone. Cut in small pieces. Cook wild rice according to directions on box. Saute chopped onion, green onion, celery and bell pepper in oleo; mix with chicken. Alternate rice mixture and chicken in casserole dish. Add mushroom soup on top. Add mushrooms and juice. Bake at 350° for 30 minutes.
Boil chicken until done and remove from bone. Cut into small pieces. Place on bottom of a casserole dish. Combine chestnuts, sour cream, water, and soup. Spread over chicken. Crush crackers and spread them over the soup mixture. Melt butter and drizzle it over the crackers. Bake at 350 degrees for 30 - 35 minutes.
Press hamburger into pie pan. Press up on to edge. Lay cheese on top of hamburger. Spread tomato paste on top of cheese. Bake in a 350° oven until hamburger is done (about 25 to 30 minutes).
Mix and cover in a 9 x 13-inch pan. Refrigerate overnight. Before baking, cover with 1 cup crushed corn flakes mixed with 3 tablespoons melted butter. Bake at 350° for 1 hour.
Mix all ingredients lightly until evenly blended. Do not overmix. Roll in small ball; put on ungreased baking sheet. Press flat with fork. Bake for 10 minutes at 350°. When cool, roll in powdered sugar. Makes 100 cookies. Absolutely delicious!
Mix sugar and dry gelatin in saucepan. Add milk, syrup, chocolate and margarine and cook over medium heat, stirring frequently, until candy reaches 238° on candy thermometer or a few drops tested in cold water form a soft ball which flattens on removal from water. (Candy will be much thicker than ordinary candy.) Remove from heat; add vanilla and cool 15 minutes. Beat until thick; stir in nuts and spread on buttered pan. If candy is not hard enough, chill for an hour or so.
Marinate in Good Seasons Italian dressing. Add raw spinach for filler and color if needed. Sprinkle with a little Feta cheese.
Shred red cabbage; slice apples, peel onion and spike with cloves and add all other ingredients to large pot, adding enough water to keep cabbage from burning. Bring to boil, stirring occasionally. Add more water if necessary and simmer on low heat until cabbage is done.
Butter bottom of a 9 x 13-inch pan. Place nuts and coconut in bottom. Mix cake mix as directed on box. Pour over coconut and pecans. Melt butter and cream cheese. Add sugar. Mix and pour over cake mix. Bake at 350° for 30 to 35 minutes.
Cream butter and sugar in mixing bowl. Add egg and molasses; beat well. Sift together dry ingredients; gradually add to creamed mixture. Mix well. Chill dough 1 to 2 hours. Roll into 1 1/4-inch balls and dip in sugar. Place 2 inches apart on ungreased cookie sheet. Bake at 375° for about 10 minutes or until set and surface cracks. (Cookies will be chewy.) Cool on wire rack. Yields approximately 4 dozen.
Mix all ingredients together and pat into a greased 10 x 13-inch glass dish.
Mix water, vinegar and salt. Sift dry ingredients and add to the boiling vinegar, water and salt. Stir constantly. Cook until flour is well done. If you like, add a little nutmeg. If mixture becomes stiff become the flour is done, add a little hot water. Pour into baked pie shells.
Mix thoroughly. Bake in an iron skillet at 350° for 30 minutes.
Mix all ingredients and form into a loaf. Bake in a 350° oven for 45 minutes.
Roll deer meat in flour. Fry in vegetable oil at a slow fry. Sprinkle in salt and pepper to suit you. Sprinkle in Italian and oregano seasonings (small amounts). Sprinkle in a pinch of sage. Add 1 cup fresh diced onions. Fry at low temperature under lid until brown and tender.
Boil cabbage until leaves are wilted; separate leaves. Mix all other ingredients and mold into egg-size balls. Place each on a cabbage leaf; wrap and fasten with toothpicks. Brown lightly in a greased skillet. Cover and simmer 1 1/2 hours. Add a small amount of water if necessary. You may serve with tomato sauce or plain. Serves 8 to 10.
In mixer with flat beater, mix first 6 ingredients. Let yeast mixture proof until foamy. Add to dry ingredients along with buttermilk. Mix until well blended and turn out onto well floured board and knead into a nice smooth ball. Roll out to 1/2-inch and cut with cutter. Place on well-greased sheet pan. Allow to rise 3 to 4 hours. Preheat oven to 400°. Cook until a nice golden brown (approximately 20 minutes). Wonderful buttered with a slice of Smithfield ham! Bet you can't eat just one!
Mix all ingredients well in bowl. Chill overnight. Form into 8 patties. Fry slowly until brown on each side.
Cream sugar, butter and salt. Beat in eggs, one at a time. Add corn syrup and mix well. Stir in pecans and vanilla. Pour into unbaked nine-inch pie shell. Bake at 350° for 45 minutes, until knife inserted one-inch from edge comes out clean.
Line a deep dish pizza pan or a 13 x 9-inch pan with crescent rolls. Crumble browned, drained sausage over rolls. Cook hash browns and spread over sausage. Sprinkle cheese over potatoes. Break eggs; add milk. Beat and pour over cheese. Bake at 350° for 30 minutes.
Sift dry ingredients and mix. Combine milk and oil. Add to dry ingredients. Stir until moist. Drop from tablespoon on top of bubbling broth, or stew. Cover tightly. Bring to a boil and then reduce heat. (Do not lift lid.) Simmer 12 to 15 minutes. Makes 5 servings.
Soak bread crumbs in milk. Add meat, eggs, onion and seasonings. Mix well. Place in greased pan. Cover and bake at 350° for 45 minutes.
Pour 1 cup boiling water over gelatin and stir. Mash sauce with fork until mushy. Combine all ingredients and allow to set.
Beat the eggs. Beat with the shortening and sugar until fluffy. Sift together the flour, baking powder and salt. Add to the egg mixture alternately with the milk until the batter is smooth. Pour into a 9 x 13-inch baking pan. Bake in a 350° oven for 50 minutes.
Mix graham cracker crumbs and Ritz cracker crumbs with melted margarine. Press	into 13 x 9-inch glass casserole. Bake at 350° for 10 minutes and cool. Mix ice cream with milk and pudding. Pour over crust. Top with Cool Whip. Sprinkle crushed Heath bars on top.	Freeze.
Mix butter, flour, sugar and salt until crumbly. With floured fingers, press 2 cups crumb mixture onto bottom of pan, reserving remaining mixture. Bake at 350 for 10-12 minutes.
Combine potatoes, egg, onion and parsley. Shape into round cakes about 3/4-inch thick. Brown cakes on both sides in hot Crisco. Serve hot with eggs for breakfast.
Cook the chickpeas with salt for 20 minutes in the pressure cooker (or until peas are soft). Drain chickpeas. Combine with other ingredients in blender. Blend until creamy.
Sift together the flour, baking powder, soda and salt. Cream butter and sugar; add eggs. Add bananas and milk. Mix well. Blend in dry ingredients. Stir in vanilla and nuts. Bake at 350° for 50 to 60 minutes in a 9 x 5-inch pan or 40 to 50 minutes in 2 (7 x 3 1/4-inch) pans.
Mix all together and chill. Serve with Fritos. Makes about 2 cups.
Combine all ingredients, except fish and pecans. After mixing these items, stir in fish. Chill in a fish mold, or shape into a log after rolling in pecans. Serve with cocktail rye squares or crackers.
Place chocolate morsels in top of a double boiler; bring water to a boil. Reduce heat to low; cook, stirring occasionally, until chocolate melts. Remove from hot water; let cool completely. Stir in rum. Combine egg whites, cream of tartar and salt in a small mixing bowl; beat at medium speed of an electric mixer until foamy. Add 2 tablespoons sugar, 1 tablespoon at a time, beating at high speed until stiff peaks form. Cover; set aside.
Mix all ingredients and fry in hot skillet, turning once. Easy to make. Even squash haters will like it.
Dissolve gelatin in boiling water; let cool.	Combine soup, mayonnaise and pepper; stir into gelatin mixture. Add remaining ingredients, mixing well. Pour into a lightly oiled 4-cup mold; chill until firm. Yield: 8 servings.
In a bowl stir flour, cornstarch and sugar together. Add softened butter and mix. Roll into 1-inch balls and roll in sugar. Place on ungreased cookie sheet. Stamp top of balls with a glass, etc., to make a design. Bake at 350° for 20 to 25 minutes. Don't brown.
Mix Jell-O and water and let set until partially jelled. Mix in other ingredients. Top with pecan halves and chill until completely jelled.
Mix Tang and pineapple juice with vanilla pudding until well blended. Fold in fruit; chill thoroughly. Serve with whipped topping.
About 30 minutes before serving: Preheat oven to 350°. In a large, shallow baking dish in oven, melt butter or margarine. With pot holders, remove dish from oven; stir in lemon juice. Dip fillets in mixture, turning to coat both sides.
Scrape, wash and slice carrots. Cook with some water in saucepan until tender. Drain. Mix mayonnaise, horseradish and onion and add to cooked carrots. Mix bread crumbs and melted butter. Spread on top of carrots. Bake at 350° for 15 minutes or until brown.
Mix all together (can be divided to make different flavors). Roll in chopped nuts and chill.
Arrange chicken in lightly greased 13 x 9 x 2-inch baking dish. Top with ham and cheese slices. Combine soup and wine together. Spoon soup mixture over chicken and sprinkle with stuffing mix. Drizzle butter over crumbs. Bake at 350° for 45 to 55 minutes.
Cream together sugar, oleo and Crisco. Add eggs and mix well. Add flour, 7-Up and extract. Mix well. Bake 1 hour and 15 minutes at 350° in greased and floured tube pan.
Marinate meat 1 or 2 days before smoking. Keep meat in cooler at	32° to	40° while marinating.
Soften margarine and cheese. When soft, mix with flour and add salt and red pepper. Mix well. Add Rice Krispies. Make in small balls and mash flat. Bake at 325° for 15 to 20 minutes. Let cool and store in airtight container. (Makes approximately 35.)
Sift flour, sugar, soda, cocoa and salt into large bowl. Combine mayonnaise, cold water and vanilla in small bowl; mix well. Add to flour mixture; mix well. Pour into greased 9 x 13-inch pan. Bake at 350° for 30 minutes. Use your own frosting mix or serve with Cool Whip.
Remove one end from each of four 1-pound cans (the kind used for canned fruits and vegetables); rinse cans, dry and grease well. In a large bowl, combine the graham and all-purpose flours, soda and salt. Stir in yogurt, molasses, raisins and walnuts; mix well. Divide batter evenly between cans. Bake in a 350° oven for about 1 hour or until a wooden pick inserted in the center comes out clean. Cool in cans 10 minutes; then turn out and stand loaves upright on a wire rack to cool completely. Cut loaves crosswise to make thick or thin slices as you prefer. Makes 4 small loaves.
Cook pudding mix as directed on package, using 1 1/2 cups pineapple juice for the liquid instead of milk. Cool. When cooled, fold in fruit. Put into a glass serving bowl. Cover and refrigerate overnight.
Melt 3 tablespoons butter in 9 x 12-inch cake pan. Add pie filling and pineapple. Smooth as it is mixed. Dump cake mix on top of fruit. Dot with remaining butter. Sprinkle with brown sugar. Bake 30 minutes at 350°.
Combine flour, ginger, soda, cinnamon, cloves and salt. Set aside. In large mixing bowl beat oleo or other shortening with electric mixer on low speed for 30 seconds to soften. Gradually add the 1 cup of sugar and beat until fluffy. Add eggs and molasses and beat well. Stir dry ingredients into beaten mixture. Shape into 1 1/2-inch balls (1 heaping tablespoonful dough each). Roll in 2 tablespoons sugar and place on ungreased cookie sheet 2 1/2 inches apart. Bake at 350° about 11 minutes or until light brown and still puffed. (Do not overbake.) Let stand for 2 minutes to cool. Makes 24 (3-inch) cookies.
Brown hamburger with onion. Add soups and sour cream; simmer at least 30 minutes. Serve hot over noodles or rice. Freezes well. Serves 6.