HumbleIntelligence/food-ner-1-Million huggingface dataset:
Stir together the first 5 ingredients. Mix egg and milk; add to flour mixture. Stir until batter is smooth. Pour oil into deep skillet to a depth of 1-inch (fill pan no more than 1/3 full). Heat over medium heat to 375°.
Saute onions, bell peppers and celery. Mix everything together in rice cooker and stir often. "The hotter, the better." Sausage or shrimp may be added for variety.
You will also need 8-inch paper doilies (1 for each clown) and plastic foam cups (1 for each clown).
Mix together. Press into 9 x 13 x 2-inch pan. Bake at 350° for 3 or 4 minutes. Let cool.
Remove casings from Italian sausage and brown. Remove from pan. Drain off fat. Add 1/2 cup water to pan. Add onion, garlic, eggplant, carrots, basil and oregano. Simmer 10 to 15 minutes. Sprinkle the flour over the vegetables; stir. Slowly pour in milk and cook until the sauce thickens a little, 5 to 10 minutes. You may add more flour for thicker sauce. Season with pepper (optional) and serve over pasta. Yield: 4 to 6 servings.
Place sliced potatoes in cold water. Before using, drain and dry on paper towel. In 3-quart greased "with butter" casserole, layer potatoes with cheese, onion, salt and pepper. Top with remaining cheese. Beat eggs with milk and Ranch dressing and pour over top of potatoes and bake until tender. Dot with butter.
Cut slice from top of bread; remove center, leaving a shell. Cut removed bread into bite-size pieces. Save. Brush inside of shell with 3 tablespoons margarine. Place on cookie sheet with cubed bread. Bake at 325° for 20 minutes.
Beat eggs and mix with all ingredients. Line pan with pastry. Pour in the mixture and bake 1 hour.
Cream butter or margarine, sugar, brown sugar and vanilla until light and fluffy. Add eggs; beat well. Combine flour, baking soda and salt; gradually beat into creamed mixture. Stir in chocolate chips and nuts. Drop by teaspoons onto ungreased cookie sheet. Bake at 375° for 8 to 10 minutes or until lightly browned. Cool slightly; remove from cookie sheet.
Fry the garlic and onion. Add the chicken, carrots and the cabbage. Set aside. Boil the chicken broth then add the rice noodles until it is cooked. Then add the vegetable mixture and stir until almost dry. Arrange on a platter and serve.
Sift flour, baking powder, soda and salt. Cream the sugar and shortening. Add eggs, one at a time, and beat well. Add dry ingredients alternately with bananas, stirring just enough to blend. Do not beat. Add nuts with last addition of flour mixture. Pour into a greased loaf pan. Bake at 350° for 1 hour.
Beat butter and sugar at medium speed with electric mixer until light and fluffy. Add 1/2 cup corn syrup and egg yolks, beating well. Gradually stir in flour, cover and chill for 1 hour. Melt 1/4 c. butter in a heavy saucepan over medium heat, stir in powdered sugar and 3 tablespoons corn syrup. Cook, stirring often until mixture boils. Remove from heat and stir in pecans. Chill for 30 minutes. Shape mixture by 1/2 teaspoon fulls into 1/4 inch balls. Place 2 inches apart on ungreased baking sheets. Beat egg whites until foamy and brush on dough balls. Bake at 375° for 6 minutes. Remove from oven and place pecan balls in center of each cookie. Bake 6 to 8 more minutes or until lightly browned. Cool 5 minutes on baking pans. Remove to wire racks to cool completely. Freeze if desired and serve.
Place wok over high heat. When wok is hot, add 2 tablespoons oil. When oil is hot, add chicken and garlic. Stir-fry until chicken is opaque (4 minutes). Remove from wok. Add 1 tablespoon of oil to wok. When hot, add onion and green pepper. Stir-fry for 1 minute. Return chicken to wok. Add Sweet and Sour Sauce and pineapple chunks. Stir until liquid boils and thickens (about 1 minute). Serve over bed of rice.
Mix all ingredients. Spoon into 9-inch pie plate or 3-cup shallow baking dish. Bake at 350° for 20 to 25 minutes. Serve with assorted crackers, veggies or pita triangles.
Bring water to a boil and add red hots, stirring until melted. Add jello and stir to dissolve. Add lemon juice, then applesauce. Pour into any type pan to jell, 13 x 9-inch preferred. Top with whipped cream or serve plain.
Preheat oven to 425°. Heat two 9-inch cast-iron skillets or heavy cake pans. (You need sturdy pans that can hold and conduct heat.)
Preheat oven to 350°. Spray 9 x 13 pan with Pam. Stir together the cake mix and milk until moistened. Pour into pan. Pour the pie filling evenly over the top. Most of the fruit will sink to the bottom. Bake 30 minutes. Sprinkle with walnuts and bake 20 minutes longer until nuts are toasted.
Cook rice and cool. Add pineapple, whipped cream, rest of sugar, vanilla and marshmallows. Mix well and chill.
Press graham cracker crust into bottom of 8 x 8-inch square pan. Beat cream cheese and sugar until fluffy. Add vanilla. Fold in whipped cream and marshmallows. Spread into pan and refrigerate several hours or overnight. Serve topped with cherry pie filling. Makes 9 to 12 servings.
Brown ground beef. Chop onion in ground beef and drain well. Mix pork and beans with ground beef; set aside. Mix Jiffy mix, egg and milk together. Stir enough to moisten well. Pour ground beef and pork and beans into casserole dish. Pour corn bread mixture over beef and bake until golden brown for about 35 minutes at 350°. Will serve 4.
Sift together dry ingredients. Cream wet ingredients. Stir both mixtures together. Drop by tablespoon on greased cookie sheet. Bake at 350° for 10 minutes.
Break up cake into egg size pieces in large serving bowl. Add fruit and juice, then prepare pudding mix made with only 2 cups milk (rather than 3). Mix lightly. Arrange a small amount of fruit on top. Top with Cool Whip. This is good with fresh strawberries.
Preheat oven to 350°. In a large bowl, combine sweet potatoes, egg, butter and sugar. Turn into an 8 x 8-inch casserole dish. Cut off edges of bread and cut into cubes. Dip cubes into melted butter and place in rows on top of marshmallows and pineapple layer. Bake for 30 minutes.
Mix all together lightly and place into casserole dish. Bake 1/2 hour at 350°, then add 1 cup shredded Cheddar cheese and 1 cup crushed potato chips. Bake another 1/2 hour and serve.
Heat corn oil in skillet over medium heat. Add onion; saute, stirring frequently until tender. Stir in zucchini, squash, salt, basil leaves, pepper and bay leaf. Cover and simmer about 20 minutes or until tender. Makes four 3/4-cup servings.
In a large skillet, cook sausage over medium heat until no longer pink; drain on paper towels. In a large bowl, combine 1 3/4 cup of cheese and the next seven ingredients; fold in potatoes. Spread half into a greased shallow 3 qt. baking dish. Top with sausage and remaining potato mixture. Sprinkle with remaining cheese. Cover and bake at 350° for 45 minutes. Uncovered; bake 10 minutes longer or until heated thoroughly. Serves 10-12.
Melt butter in saucepan. Add marshmallows; cook over low heat, stirring constantly, until marshmallows are melted. Remove from heat; add Rice Krispies. Stir until well mixed. Cool; cut into squares.
Mix flour, sugar, milk, eggs and oil together. Pour into a greased 13 x 15-inch pan. Bake at 350° for 25 minutes.
In large heavy skillet, saute chopped onion in oil. Add the mixed, cubed meat; fry 30 minutes. Stir in sauerkraut, drained and crumbled bay leaf. Simmer covered for 1 1/2 hours, until meat and sauerkraut are tender. Season to taste with salt and pepper. Just before serving, stir in the sour cream.
Place potatoes in pan and add water. Steam in oven at 350° for about 10 minutes or until potatoes begin to get tender, then add salt, sugar and creamed butter after mixing well. Pour this over potatoes and cook in oven for 30 minutes or until syrup is thickened. The potatoes will have a glazed look. Don't overcook!
Cook over medium heat the sugar, milk and salt to soft ball stage. Remove from heat. Stir in peanut butter, butter, vanilla, coconut and chopped nuts. Wait 5 minutes. Beat with spoon until spreading consistency. Spread over 9 x 13-inch pan.
Preheat oven to 350°. Grease an 8 x 4-inch loaf pan and set aside. Cream the butter. Gradually add 1 cup sugar, beating at medium speed until well blended. Add eggs, one at a time, beating well after each addition. In separate bowl, combine 1 1/2 cups flour, baking powder and salt. Add to sugar mixture alternately with milk, beginning and ending with flour mixture. Stir in lemon rind. Dredge blueberries in 2 teaspoons flour. Fold into batter. Pour batter into prepared loaf pan. Bake at 350° for 55 to 60 minutes or until wooden pick inserted in center comes out clean. Combine 1/3 cup sugar and lemon juice in a small saucepan. Heat until sugar dissolves. Pierce top of bread in several places with a wooden pick or long fork tines. Pour lemon juice mixture over warm bread and let it soak in. Cool bread in pan for 30 minutes. Makes 1 loaf.
Mix sugar and Karo together in heavy saucepan. Bring to a boil, stirring constantly. Add crunchy peanut butter. Pour over corn flakes in a large bowl. Toss to coat. Spoon in small pieces on waxed paper.
Cook noodles according to directions. While cooking, combine soups and milk; add chicken, peas, salt, pepper and mushrooms. Drain noodles and stir in. Pour all in a 9 x 13-inch dish sprayed with Pam. Bake at 350° for 30 to 45 minutes.
Combine jello and pineapple. Heat until mixture simmers. Add sugar, apricots and softened cream cheese. Continue heating, stirring occasionally, until cheese melts. Remove from heat; chill until mixture mounds when dropped from spoon. Whip chilled evaporated milk until stiff peaks form; fold into apricot mixture. Pour into a 9 x 13-inch pan. Chill until firm. Top with chopped nuts. Serves 15.
Chop onions; brown hamburger and onions. Drain. Mix in chili beans and mixed vegetables. Cook on low heat for 1 hour.
Mix dates, soda and boiling water and let stand until cool. Mix remaining ingredients and add to date mixture; bake at 350° for 1 hour. I bake in round fruit tins.
Spray 9 x 9-inch baking dish with Pam. Mix all ingredients together in a bowl. Pour into baking dish. Bake at 425° until brown.
Combine first 5 ingredients, beating until smooth. Add eggs and beat well; stir in butter. Refrigerate 2 hour. (This allows flour particles to swell and soften so crepes are light in texture.) Brush bottom of a 6-inch crepe pan or heavy skillet with oil; place over medium heat until just hot, not smoking. Pour 2 tablespoons batter into pan; quickly tilt in all directions so batter covers pan in a thin film. Cook 1 minute or until lightly browned. Lift edge of crepe to test for doneness. Crepe is ready for flipping when it can be shaken loose from pan. Flip crepe and cook about 30 seconds on other side. (This is rarely more than spotty brown and is the side on which the filling is placed.) Place crepes on a towel to cool. Stack between layers of waxed paper to prevent sticking. Repeat until all batter is used.
Melt butter in baking dish. Mix together flour, egg and milk. Pour over butter. Dissolve sugar in peaches. Add vanilla; pour on top. Bake at 350° or until lightly browned.
Combine chili sauce and refried beans in saucepan over medium heat until well blended. Spread on tortilla shells. Add remaining toppings of choice and bake at 400° for 15 to 20 minutes or until cheese is melted.
Combine all ingredients, except pimientos, in a saucepan. Bring to a boil. Separate beans with a fork. Reduce heat; cover and simmer 6 to 8 minutes or until beans are tender-crisp. Add pimientos and heat 1 minute.
Sift together dry ingredients. Cut in butter to dry ingredients until mixture is like coarse crumbs. Combine egg and milk; add to dry ingredients all at once, stirring only to moisten. For big biscuit style, spread dough into a greased 8 x 1 1/2-inch round pan, slightly building up dough around edges. Bake at 350° for 15 to 18 minutes or until golden brown. Remove from pan. Cool on rack about 3 minutes. Serve with strawberries and whip cream. Makes 1 shortcake.
Mix sugar and oil; add 3 eggs. Mix well. Add carrots and pineapple; add dry ingredients (sifted together). Bake in a well greased and floured pan at 350° for 1 hour.
Mix the first 5 ingredients and cook until thickened. After cooling, stir in 1 1/2 cups coconut. Top with beaten egg whites. Sprinkle with 1/2 cup coconut on top. Brown in a 400° oven about 8 or 9 minutes.
Mix melted butter with cracker crumbs. Press mixture down firm on a 9 x 13-inch pan.
Mix liquid raw potatoes, salt and egg. Gradually add flour (you may not need to use the full cup of flour). Using shortening heated in iron skillet, drop batter into hot liquid and spread to size placki you want. Fry on both sides. Serve with sour cream.
Cook ground chuck and onion in a large skillet. Add taco seasoning, tomatoes, tomato sauce and nacho cheese soup. Let simmer for 10 minutes. In casserole dish, add crushed chips. Pour hot mixture on top of chips. Stir well. If too dry, add about 1 cup water or tomato juice. Top with cheese and microwave 5 minutes.
Combine 1 1/2 cups flour and 1/2 teaspoon salt. Cut 4 tablespoons of the butter and the shortening into the dry ingredients until the mixture resembles coarse meal. Add the water 1 tablespoon at a	time, tossing until the dough just holds together. Wrap in plastic and refrigerate at least 30 minutes.
Mix flour, salt and soda. Set aside. Mix butter and peanut butter. Add both sugars. Mix well. Add eggs and beat well. Stir flour mixture into peanut butter mixture. Drop dough from a teaspoon onto a baking pan. Flatten with a fork. Bake at 375° for 10 to 15 minutes, until lightly browned. Makes 4 to 5 dozen cookies.
Brown chops. Place chops in baking pan with remaining ingredients. Bake, uncovered, at 325° for 1 hour.
Brown and drain hamburger. Mix with all other ingredients. Cook on simmer until thoroughly cooked and flavors blended (about 45 minutes). Stir frequently. Thicken with 3 tablespoons flour and cook an additional 30 minutes. Serve on bread or buns.
Use no salt. Saute onion and green pepper in margarine until transparent. Add water and bouillon cubes. Bring to a boil to dissolve cubes. Add rice, parsley and pepper. Bake in a deep 2-quart casserole, covered, for 3/4 to 1 hour or until water is absorbed and rice is tender. Oven should be at 350°. Remove from oven, flake rice with fork, replace cover and let steam for 10 minutes before serving.
Preheat oven to 325°. In bowl sift together flour, sugar, baking powder, salt and spices. Make a well in center of mixture and add oil, egg yolks, water and grated orange rind. Beat with a wooden spoon until smooth. In large bowl beat together egg whites and cream of tartar until stiff, but not dry. Slowly pour egg yolk mixture over beaten egg whites, folding just until blended. Do not stir. Pour batter into an ungreased 10-inch tube pan. Bake 55 minutes. Increase oven temperature to 350° and bake 10 minutes longer. Invert pan on a funnel or bottle. Cool cake completely. Remove from pan. Makes one 10-inch tube cake.
Combine first 6 ingredients in a shallow pan, stirring well. Place roast in dish (pan). Cover and marinate 3 to 4 hours in the refrigerator, turning occasionally. Remove roast from marinade and place on a rack in a shallow roasting pan. Insert meat thermometer at an angle into thickest part of meat. Bake, uncovered, at 325° until thermometer registers 170° (2 1/2 to 3 hours) total cooking time.
Heat oven to 350°. Mix all ingredients together and put in casserole dish. Bake for 30 minutes or until heated through.
Beat cream cheese with milk until smooth. Add remaining ingredients, blend. Press small amounts into candy molds. Remove from molds and air dry at room temperature, 4 to 6 hours. Store in airtight containers. Yields 4 dozen.
Cream powdered sugar, butter, salt and almond flavoring until light and fluffy. Stir in flour. Shape dough into 1 1/2-inch balls. Roll cookies in finely chopped almonds. Place on an ungreased baking sheet about 2-inches apart. Make a depression in the center of the cookie with thumb. Bake at 350° for 12 to 16 minutes or until edges are lightly brown. Fill depression with 1/4 teaspoon raspberry jam or enough to fill center. Melt white confection baking bar in double boiler; drizzle over cookie.
First Layer: Melt over hot water butter and cocoa. Add powdered sugar, egg and vanilla. Set aside. Mix together crumbs, nuts and coconut. Press into 9 x 13-inch pan and chill.
Heat oven to 350°. Mix sugar, egg, milk and Bisquick, then beat vigorously for 30 seconds. Batter may still be slightly lumpy. Stir in walnuts. Pour into well greased loaf pan, 9 x 5 x 3-inches. Bake 45 to 50 minutes until toothpick stuck into center comes out clean. Cool and slice.
Drain pineapple, reserving juice. In large skillet, heat corn oil over medium heat. Add green pepper (cut into 1-inch squares), onion (cut in thin wedges) and garlic. Stir-fry 2 minutes or until tender-crisp. Remove from skillet. Stir-fry pork, half at a time, for 3 minutes. Return all pork to skillet.
Brown meat, onion, bell pepper and garlic in pot. (Drain grease if necessary.) Add rest of ingredients and bring to a boil. Lower heat and simmer for an hour, covered.
Preheat oven to 350°. Prepare cake mix according to package directions. Spoon into paper lined muffin tins, filling 3/4 full. Mix the softened cheese, egg, salt and sugar together until light and fluffy. Add the chips. Drop by teaspoon into each cupcake. Bake for 25 to 30 minutes; check for doneness. Makes about 2 dozen cupcakes. Frost with favorite icing, if desired.
Mix all ingredients well. Store in tightly covered can or jar and use soon. Use in any recipe calling for self-rising flour.
Cream oleo and sugar; add beaten eggs; add dry ingredients, which have been sifted together alternately with water. Mix thoroughly; pour into well greased 9 x 13-inch pan. Bake for 40 minutes at 350°.
Mix ingredients and bake in oblong cake pan at 300° for 30 to 45 minutes. Cover with small marshmallows when removed from hot oven.
Melt oleo in large pan. Place sliced onions on top of oleo. Pour rice on top. Add beef consomme and water. Place chicken pieces on top and season. Pour mushroom soup over all. Cover with foil and bake 1 hour at 400°. Remove foil and bake 30 minutes.
Mix all together. Bake in casserole dish at 450° about 40 minutes. Stir several times while cooking to coat potatoes.
In a large bowl combine the first 4 ingredients. Set aside. In a small bowl combine mayonnaise, sour cream and vinegar; mix well. Pour over chicken mixture. Toss to coat. Cover and refrigerate for at least 1 hour. (Wonderful on croissant rolls.) Recipe can be cut in half.
Heat oven to 425°. Grease 12-inch pizza pan with oil; sprinkle with cornmeal. Unroll dough; press in greased pan. In large bowl, combine chicken, chili powder, cumin and garlic salt. Mix well. Spoon chicken evenly over dough; top with tomato, olives, onions, green chilies, Monterey Jack and Cheddar cheese. Bake at 425° for 20 to 24 minutes or until golden brown. Serve topped with avocado slices and salsa. Makes 4 to 6 servings.
Melt the cup of butter. Beat the two eggs thoroughly. Add the melted butter to the eggs and beat. Add the two tablespoons of water and the cup of sugar. Beat until all ingredients are mixed well. Pour the mixture in the pie crusts. Bake at 325° for approximately 20 to 25 minutes, until the mixture is "set."
Set oven to 350°. Beat first 5 ingredients. Add pecans. Pour into pie shell. Bake 45 to 60 minutes until knife inserted halfway between center and edge comes out clean.
Reserve some cheese; mix all other ingredients. Put in a baking dish and top with reserved cheese. Bake at 350° for 1 hour.
Cook until done; let cool. Debone. Add enough salt to broth to suit your taste. Add 1 teaspoon yellow coloring.
Sift flour, sugar and	cinnamon together. Combine egg and milk. Stir in dry ingredients and add grated apples. Fry at 350° for 3 minutes. Sprinkle with confectioners sugar or glaze.
Cut tomatoes into fourths, about two-thirds of the way down. Put a leaf of lettuce on a plate and place tomato on top. Set aside. Mix tuna (drained) and mayonnaise together. Add eggs and onions. Carefully fill tomatoes with tuna salad. Serve with crackers. Great for the summer.
Mix first five ingredients together until smooth. Add oats, flour, soda and salt. Mix well. Put in nuts and chocolate; mix just enough to blend. Spread batter into a cookie sheet. Bake 20 minutes at 350°.
Preheat the oven to 350°. Mix peaches with 1 cup of the sugar and 1 teaspoon cinnamon. Set aside. Put butter in 9-inch square pan and place in oven to melt. In a mixing bowl, combine remaining sugar, flour, baking powder, salt and milk. Blend with spoon until smooth and pour over melted butter (do not stir). Top with peaches (do not stir). Bake at 350° for 1 hour or until golden brown. Serve with a pitcher of sweet cream or ice cream. Serves 9.
Melt butter in heavy pot and saute onions and parsley. Blend in flour, cream and cheese until cheese is melted. Add remaining ingredients and gently fold in crabmeat. May be served fancy in chafing dish with Melba toast or in patty shells or just warm with crackers. Serves 8.
Pour milk and eggs into bowl Add cut up chicken pieces and soak for 15-20 minutes. Mix flour, salt, and pepper. Roll chicken in the mix. Heat oil in a frying pan and cook chicken until done.
Dip cookies in milk. Lay in 9 x 13-inch pan. Top with layer of Cool Whip, then continue with layers, cookies in milk layer and Cool Whip until all is in layers. Top with crumbled cookies. Refrigerate 1 hour. (Gallon Ziploc to crush cookies for top.)
Mix in a blender until all the sugar is dissolved. A few drops of water can be added to the mixture, if necessary. This will make it look like sweetened condensed milk.
Preheat oven to 375°. Brown beef and onion. Drain well. Stir in seasoning mix, water and olives. Simmer 5 minutes.
Mix well all dry ingredients. Add oil and eggs. Stir in apples. This is very thick. Press into greased and floured 9 x 13-inch pan. Bake at 350° for 50 minutes or until done. (Hint: Put a cover on cake as soon as it comes from oven.)
Combine sugar, flour and cinnamon; toss with apples. Pour into 9-inch square pan.
Drain and chop artichoke hearts. Add mayonnaise, Parmesan cheese and chopped green chilies. Mix thoroughly and put into baking dish. Bake at 350° for 35 to 45 minutes until brown around the sides. Serve hot or cold.
Cook liver in simmering water for 10 minutes. Drain and chop fine. Blend liver and remaining ingredients to smooth paste. Cover and refrigerate.
Cover and cook 5 to 6 pound hen until tender; remove and debone. Cook spaghetti in broth; may need to add water and do not drain. Saute peppers and onions in butter for 45 minutes on low heat. Add this to spaghetti; add peas, also juice from peas. Add chopped chicken and Ro-Tel. Add cheese in hunks; place in greased casserole dish. Place in hot oven about 350°; cover until cheese melts.
Combine all ingredients in slow cooker; stir to blend. Cook on low for 4 hours. Yields 8 servings.
Peel and cut up cukes, removing all seeds. Cook until slightly tender and place in jars and seal. Very good!
Mix instant potatoes with water and salt. Blend eggs into cooled potatoes. Slowly add the flour. Dip a tablespoon into salted, boiling water to get it hot. Use hot spoon to chop off a 1/2 tablespoon of dough and drop it into the hot water. Keep doing this until all dough is used up. Let the dumplings boil until all are expanded and look spongy and are floating. Take out with slotted spoon and toss with butter. Use in soups, stews, casseroles, etc.
Mix shortening and sugar well; add eggs; add milk and flour. Then add all of the spices and coffee. Mix well; add raisins and nuts. Bake in round layer pans at 325° until done.
Place crescent roll dough on round pizza pan or cookie sheet. Place dough in pan as pizza dough. Beat eggs in bowl, then spread over dough and top with other ingredients such as green pepper, onion, mushrooms, bacon (fried and crumbled), sausage (cooked) or ham. Now top with grated cheese. Bake at 375° until eggs and crust are set, about 15 minutes.