HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix together. Don't make too stiff. Allow to roll off spoon without having to shake. Fry in deep fat until golden brown.
Mix flour, salt, paprika and pepper.	Add salad oil. Dip chicken in mixture coating well. Bake in a shallow pan at 400° for 1 hour and 15 minutes.	Makes 6 servings.
Stir flour and sugar in a bowl. Cut the butter in the flour until butter pieces are pea size. Press into 11-inch tart pan. Cover with plastic wrap and place in freezer while filling is prepared.
Saute onions while cutting meat into small pieces. Brown meat and onions in a little oil, just until meat is grayish. Put all ingredients in big pot with onion and meat. Cover and simmer 5 to 6 hours. Stir often. Great with flour tortillas.
Boil macaroni until tender and drain. Stir in butter and egg. Mix mustard, salt and water. Add milk. Pour in greased baking dish. Sprinkle cheese over macaroni. Bake at 350° about 45 minutes or until top is crusty.
Mix first 4 ingredients well. Add butter and mix well. Add buttermilk to mix. Knead dough on floured surface. Roll out 3/4-inch thick and 2-inches round. Bake 12 to 14 minutes at 450°.
Dissolve jello in boiling water. Let cool and add 7-Up, marshmallows, pineapple and bananas. Pour into Pyrex dish. Cook until thickened the pineapple juice, sugar, egg, flour and cream cheese. Remove from heat and add oleo. Cool. Add whipped topping. Put over jello and top with coconut.
Split wiener end to end, one side fill with cheese spread. Separate crescent roll into triangles; place wiener on each triangle and roll as directed on label. Bake on ungreased cookie sheet. Bake at 375° for 10 to 15 minutes or until golden brown. Serve hot.
Blend eggs with mixer until light and lemon colored. Add remaining ingredients, except chilies. Stir in chilies. Pour into a 9 x 13 pan and bake at 350° for 1 hour.
In saucepan melt milk, chips and oleo. Just melt (do not boil). Pour over marshmallows and nuts. Pour into buttered dish. Let stand or chill 2 hours.
Combine first 3 ingredients; reserve 2/3 cup for top of pie. Press rest into pie pan for crust. Cook remaining ingredients in double boiler until thick. Add egg whites of 3 beaten eggs to cool custard. Put in pie crust and cover with remaining topping crumbs. Bake at 325° for 25 minutes.
Blend sugar, shortening and eggs. Add dry ingredients. Blend thoroughly. Then add nuts and vanilla. Pour batter into greased 9 x 13-inch square pan. Bake at 350° for 30 minutes. Cool in pan and cut in squares.
Mix all ingredients, just enough to blend well. Pour into a greased 8-inch pan (square). Bake at 425° for 20 to 25 minutes.
Cook until thick enough for pies, stirring frequently. Can in sterile jars while hot and process.
Use processor or electric mixer and beat well the bananas and vegetable oil. Add to rest of ingredients and mix. Pour into greased loaf pan (5 x 9-inch.) Bake at 350° for 55 to 60 minutes.
Bake in 350° oven for 1 hour or until cake comes out dry when tested by straw. Mix butter, margarine, sugar and egg yolks together until smooth. Sift cake flour and baking powder together and alternate milk and flour. Beat egg whites until firm and fold into batter. Measure chocolate syrup and then take half of batter and pour in syrup. Then put white batter and chocolate, alternating until finished. Take spatula and mix to form marble. Bake in 10-inch angel like form. Butter form.
Put all ingredients in blender for one minute. Place in raw pie shell. Sprinkle cinnamon on top. Bake like a custard pie, about 1 1/2 hours at 350°.
Place cake layers, top side up, in 2 clear 9-inch round cake pans. Pierce cake with a large fork at 1/2-inch intervals.
Cream Crisco and sugar. Add eggs, one at a time, and mix well. Separately sift flour, baking powder and salt. Then add to mixture. Next add milk slowly, mixing well. Add flavoring. Cook for 1 hour at 375° or 400°. Check with toothpick.
Make beef into patties and fry until brown. Put browned patties into an oven dish. Pour can of tomatoes, diced peppers and seasonings over patties. Simmer approximately 30 minutes or until peppers are tender.
Combine all ingredients. Mix well. Pour into a 10-inch Bundt pan that has been greased and floured. Bake at 350° for 1 to 1 1/2 hours until cake tests done. Mix powdered sugar and lemon juice until of spreading consistency and ice cake.
Cook cranberries, sugar and water until soft. Add gelatin and cool. Refrigerate until it starts to set. Add all remaining ingredients. Pour in mold and refrigerate until firm.
In a large pan, brown ground beef and drain. Add onion and bell pepper (diced). Then add the Ro-Tel tomatoes, tomato sauce and water. Cook the macaroni in a separate pan until it is soft; drain the water off and add the goulash. Sprinkle with garlic salt. Bring to a boil and simmer for 40 minutes.
Separate the cream filling from the wafers of the cookies. Put each in separate bowls. Add remaining ingredients to the cream of the cookies and mix well. Crush the cookies until they are to a dirt-looking state.
Bring pineapple to boil in saucepan. Stir in dry Jell-O and mix until dissolved. Chill until partially set. Stir in buttermilk. Chill again until partially set. Fold in whipped topping. Refrigerate until firm.
Brown meat and drain. Chop onions; add to meat. Add tomato sauce and paste. Chop the tomatoes and add them and juice to meat. Add remaining seasonings. Add seasonings to suit your taste. Simmer for 30 minutes. Cook lasagne noodles as directed. Put small amount of meat sauce on bottom of large baking dish. Layer noodles, meat, cottage cheese, Parmesan, Mozzarella, noodles, meat, etc. End with Parmesan cheese. Make 3 layers.
Sift 2 cups flour with other dry ingredients. Cut in butter and shortening. Mix in buttermilk. Add remaining 1/2-cup flour if mixture seems too wet. Knead 10 times. Pat out on a floured board about 1-inch thick. Cut into four pieces and shape in circles. Place apart on an ungreased cookie sheet. Sprinkle tops with sugar. Bake at 425° for 15 to 20 minutes. Cool on pan. Split each cake and lightly spread each with butter. Top with strawberry filling and whipped cream.
Sprinkle lamb with salt and pepper. Place on rack in roasting pan. Roast in oven preheated to 325° for 20 to 25 minutes per pound or until meat thermometer registers 145° for medium-rare doneness.
Cream the mayonnaise and cream cheese. Add Worcestershire sauce, garlic, onion and salt. Spread 1/2 inch thick on wax paper into a 6 x 8-inch rectangle. Put oysters on top and roll. Chill cream cheese mixture first before rolling; it will be easier. Chill 2 hours before serving.
Boil potatoes with peelings. Cool, skin and dice. Melt butter and saute onions and peppers. Add soups and milk. Fold in cheese until melted. Add pimentos. Pour over potatoes and cook at 300° for 45 minutes. Serves 75 people.
Stir all ingredients together.	Add soda to milk before stirring. Then beat the	egg whites and fold into mixture. These take a special pan but bake as pancakes if pan is not available.	Serve with syrup, jello, brown sugar, etc.
Mix all ingredients thoroughly, using a food processor. Form into small balls. Fry or boil on greased surface for 10 to 15 minutes, turning every so often.
Saute sausage and drain well. Beat eggs with milk, salt and mustard. In a 9 x 13-inch pan, line casserole with cubed bread squares; sprinkle sausage over bread, then grated cheese over sausage. Pour egg mixture over all. Refrigerate, covered (foil will do), overnight. The next morning, bake, uncovered, at 350° for 35 to 45 minutes. Casserole will be firm when cooked. Cut into squares.
Beat egg whites and salt until soft peaks form. Gradually add sugar, beating until stiff peaks form, about 5-8 minutes. Add vanilla and pecans. Drop by teaspoonful on greased cookie sheet. Bake at 200° for 50 to 55 minutes or until firm. Yield: 3 dozen.
Bring to boil the oleo and water. Add to all the remaining ingredients, mix well. Bake in ungreased cookie sheet at 400° for 20 minutes.
Mix all together and pour in unbaked pie shell. Bake at 350° for 50 to 60 minutes.
In a large bowl, dissolve yeast in warm water. Let stand until foamy, 5 to 10 minutes. Stir butter, eggs and salt into yeast mixture. Stir in flour. Beat flour mixture at medium speed until a crumbly dough forms. Turn dough out onto a floured surface and knead until smooth and elastic, 5 to 10 minutes. Place dough in a large greased bowl, turning to coat. Cover loosely with a damp cloth and let rise until doubled, about 1 1/2 hours.
Lay flat rolls in ungreased cookie sheet. Bake according to directions. Let cool. Blend together mayonnaise, cream cheese and Ranch dressing. Spread mixture over cooled rolls. Add dry, fresh vegetables. Do not cover tightly. Put in refrigerator until ready to serve.
Blend cookies in blender, real fine cookie crumbs. Mix cookie crumbs and butter together. Press this in the bottom of a 9 x 13-inch pan and freeze. Soften ice cream, spread this over the cookie layer and freeze. Spread chocolate over the ice cream and freeze. Spread Cool Whip on top and freeze.
Place uncooked rice in greased casserole dish. Put in half of broth to moisten rice. Cover with chicken. Spread on mixture of soups, sour cream and rest of broth on top. Cover with sliced mushrooms.	Bake at 350° for about 1 hour.	Remove dish, top with cheese, and return to oven for about 5 minutes.
Mix in saucepan the sugar, cocoa and milk. Stir until thick. Add butter, salt, vanilla and chocolate square. Serve warm.
Combine all the ingredients in a saucepan and simmer covered for 20 minutes. Pour the mixture into sterilized jars and store in the refrigerator. Serve as a side dish with any curry or as a garnish with cold beef, chicken or ham. No sugar added.
Mix all ingredients except brown sugar and put in greased 13 x 9-inch pan. Sprinkle brown sugar on top. Bake at 325° for 45 minutes or until done.
Combine all ingredients except orange juice and milk. Mix well (takes a very large container to mix in). Add orange juice and milk and pack firmly into a wax paper lined pan. (Use loaf or round tin.) Cover with foil or lid and refrigerate for at least 2 days before serving.
Mix cake mix, 3 eggs and margarine. Pour evenly into pan. Mix cream cheese, 2 eggs and powdered sugar. Pour evenly on top of batter. Bake at 350° for 25 to 30 minutes.
Heat oven to 400°. Mix butter, shortening, 1 1/2 cup sugar and eggs thoroughly. Blend in flour, cream of tartar, soda and salt. Shape dough by rounding teaspoonfuls into balls. Mix 1 tablespoon sugar and 1 tablespoon cinnamon. Roll balls into mixture. Place 2 inches apart on ungreased baking sheet. Bake for 8 to 10 minutes or until set. Immediately remove from baking sheet.
Mix all by hand; do not beat. Bake in a greased and floured 9 x 13-inch pan for 40 minutes at 350°. When cool frost with:
In a large bowl, dissolve yeast in warm water. Stir in potatoes, sugar, shortening, salt, eggs and 5 cups flour. Beat until smooth. Stir in enough remaining flour to form a firm dough. Turn onto a floured surface. Knead until smooth and elastic, about 7 minutes. Place in a large greased bowl, turning once to grease top. Cover and refrigerate for 8 hours or overnight. Punch dough down. Turn onto a lightly floured surface. Divide dough into 3 portions. Make into cloverleaf or pan rolls. Cover and let rise in warm place until doubled. Bake at 400° for 16 minutes. Brush with melted butter.
Mix all ingredients together in a large bowl. Chill at least 4 to 5 hours before serving. Better if chilled overnight.
Cook ziti. Place sauce in bottom of oblong casserole dish. Then layer ziti, meat, cheese and sauce. Then make another layer of the same. Bake at 350° for 30 to 35 minutes.
Mix cheese, cream cheese and sour cream until smooth. Add chilies and olives; mix well. Spread on tortillas to within 1/2 inch of edge. Roll up, starting at one edge. Wrap in plastic wrap. Refrigerate about 6 hours. Slice into 1/2-inch slices and serve with picante sauce.
Drain most of juice from tomatoes and empty into a 2 gallon pot. Add corn, peas, green beans and carrots. Add chopped onions and potatoes. Add broth or bouillon. Cut up the 3 packages of dried beef and add some of the tomato juice. Bring to a boil, stirring constantly. Adjust heat to a slow steady simmer, stirring often to keep from burning. As mixture cooks down, keep adding tomato juice. Cook for approximately 2 1/2 hours.
Combine rhubarb and sugar. Boil for ten to twenty minutes. Remove from heat. Add pineapple and plain jello; mix well. Seal in jelly jars. May also be used for pie filling. Freezes well.
Mix all ingredients together. Put bread crumbs in each leaf. Then put artichokes in a pot of boiling water. Put oil over them and bring to a boil. Let simmer for 20 minutes.
Cream together sugar, butter and orange peel. Add eggs one at a time; beat well. Combine dry ingredients. Mix well with creamed mixture. Add milk; beat well. Fold in raisins, nuts and poppy seed. Spoon into greased muffin tins about 3/4 full. Bake at 400° for 20 minutes.
Beat eggs well. Add	sugar and flour that have been mixed together. Add 3 quarts of whole milk or 5 cans evaporated milk plus water to make a total of 3 quarts. Add salt and cook over low heat until it thickens or coats a metal spoon. Cool in cold water and freeze. May add any fruit (peaches, strawberries, etc.) but always sweeten fresh fruit and add the juice of one lemon. Can use canned pineapple, drained with no extra sugar.
Combine first five ingredients and pour into a baking dish. Sprinkle with the cheese and chips. Bake at 400° for 20 minutes or until bubbly.
Boil chicken breasts until no longer pink. Cook spaghetti as directed and drain. Saute onion in butter and set aside. Cut chicken into strips or cubes and add to spaghetti. Add onion and chicken broth. Put on low heat and add remaining ingredients. Simmer until cheese is melted. Makes a very large pot. Tastes better the second day.
Mix all ingredients, except the nori. Roll the mixture in nori like sushi, in 5/8-inch diameter. Wrap each roll in wax paper. Freeze overnight.	Slice each roll in 4 pieces while frozen. Deep fry.	You can keep in freezer indefinitely and cook as needed for pupus or side dish.
Mix mushroom soup with chicken soup or water. Place fryer in baking dish. Pour rice over chicken. Sprinkle dry soup over rice. Then pour liquid soups over this. Bake at 435° for 1 hour to 1 hour and 15 minutes.
Place each pineapple slice on an 8-inch square of heavy-duty foil. Fill centers with 1 tablespoon preserves and coconut; fold into tight package. Heat on a preheated grill at low position for 10 minutes or until preserves have melted over pineapple. Makes 4 servings.
Brown sausage, onions, garlic, mushrooms and eggplant. Saute until vegetables are tender; drain off fat. Add salt and pepper. Set aside.
Heat oven to 375°. In 13 x 9-inch pan, combine first 7 ingredients; mix well. Arrange chicken on rice mixture, skin side up; drizzle with margarine. Sprinkle with 1/2 teaspoon salt, paprika and poultry seasoning. Bake uncovered at 375° for 1 hour.
Combine sugar, allspice, cloves, salt, nutmeg, cinnamon and cider in a large saucepan. Slowly bring to a boil; cover and simmer 20 minutes. Remove whole spices. Serve in warmed mugs with a clove studded orange wedge in each.
Fry an onion in olive oil until translucent. Add sorrel leaves and let melt until it forms a thick sauce. Heat broth in pot. Add potatoes; cook until they start to fall apart. Add the sorrel sauce. Whisk all until smooth. Serve with a dollop of sour cream. Serves 4.
Combine flour, nuts and melted oleo. Pat into 13 x 9 x 2-inch pan and bake for 30 minutes at 350°. Cool. Mix cream cheese and sugar well; then fold Cool Whip in. Spread over cool crust; then spread cherry pie filling over top. Chill several hours.
Combine first four ingredients in a large bowl. Blend in pieces of bread, rolls or doughnuts. Pour mixture into a 13 x 9 x 2-inch baking pan. Bake at 350° for 45 minutes or until set. Makes 24 servings.
Cook butter, sugar, eggs and dates in an iron skillet about 20 minutes or long enough to cook eggs. Add vanilla, nuts and cereal. Stir until all ingredients are well mixed. Form into balls about the size of a walnut. Roll balls in coconut or ground pecans.
In a large bowl, knead together (like making pie crust dough) all ingredients except the spinach. Mix quickly. When well mixed, add spinach and knead well. Butter loaf pan or use foil and pat the mixture into it. Bake in a preheated 400° oven for 30 minutes. The loaf is done when the crust forms on the surface. For a light meal, add one cup of diced ham and top with Parmesan cheese.
Mix Cool Whip and yogurt together. Cut up fresh strawberries and add to the mixture. Line a bowl with plain ladyfinger cakes. Spoon in mixture around lining. Add another row of ladyfinger cakes and spoon in more mixture. Place fresh strawberries around the top to make a pretty pattern.
Blend the ingredients together in a heavy saucepan. Bring to a boil and boil 5 minutes without stirring. Remove from heat and beat for 30 seconds or until foamy. Serve warm.
Grease 2 cookie sheets. In a saucepan, combine the brown sugar, vinegar, water and syrup. Cook until the mixture forms a hard ball when dropped into cold water. Then add peppermint oil. Mix well.
Soften cream cheese at room temperature. Mix cream cheese until soft and add frosting and Cool Whip. Add 3 tablespoons of lemon juice to mix. Place in crust. Garnish with favorite fruits or nuts.
Stir together flour, salt, sugar and baking powder. Cut in shortening, using a pastry blender or two knives. Add the milk and stir until mixture forms a ball. Turn out on a lightly floured surface and knead gently about 10 times. Roll out to 1/2-inch thick; cut into rounds. Place on baking sheet and bake at 450° for 10 to 15 minutes. Makes 10 (2 1/2-inch) biscuits.
Lightly beat egg and egg white together. Mix rice with skim milk, egg, raisins, sugar and cinnamon. Cook over medium heat, stirring occasionally, until thick (about 5 minutes after milk boils). Makes 4 servings.
Brown chicken lightly over low heat in butter with garlic, onion and carrot. Place chicken and vegetables in baking dish. Combine sherry, parsley, salt, basil and pepper with pan juices. Pour over chicken. Bake at 350° for 1 hour, basting several times. Add water, if necessary. Makes 6 servings.
Brown the chicken pieces in combination of olive oil (3/4 of small bottle) and Wesson oil (approximately 1 cup). In large turkey roaster pan, place the rice, food coloring, salt, dried onion flakes, garlic powder and tomato juice or tomatoes (rinse can or jar and add to mix). Place chicken on top of rice mixture and pour leftover oils over all. Press with a spoon to allow oils to penetrate.
Prepare German chocolate cake mix as directed. Divide mix in half. To half of mix, add 1 cup melted butter and 1/2 can Eagle Brand milk and blend. Pour in greased 9 x 13-inch pan and bake at 350° for 20 minutes. While 1st layer is baking, melt Kraft caramels with 1 cup butter and other half can Eagle Brand milk. Add nuts. Pour this mixture over baked layer. Pour remaining German chocolate cake mix over caramel mixture and bake another 20 to 25 minutes. Place Hershey bars on top of hot cake and spread as they melt. Very rich!
Combine orange juice, garlic flakes and parsley for marinade. Marinate chicken overnight or for a few hours. Dip chicken in seasoned flour; fry until brown (do not overcook). Remove chicken and pour oil out of pan. Add butter and sherry and heat until glazed. Add raisins and olives. Bake chicken at 375° about 25 minutes. Pour sauce over chicken last 5 minutes.
Beat eggs, milk, sugar and vanilla in a bowl. Pour this mixture in 4 glasses. Fill only 2/3 high, then drop a tablespoon of strawberry ice cream into each glass. Serve cold. Serves 4.
Mix all ingredients together, except cracker meal and butter; place in casserole. Combine cracker meal and butter and sprinkle over salad. Bake for 15 to 20 minutes at 375°. Do not overbake. Serve hot.
Grease two 1 pound coffee cans. In a large mixer bowl, dissolve yeast in hot water. Add 1 1/3 cups flour, sugar, salt, soda, sour cream and egg. Blend 1/2 minute on low speed, scraping bowl constantly. Beat 2 minutes on high speed, scraping bowl occasionally. Stir in remaining flour, cheese and pepper thoroughly. Divide batter between cans. Let rise in warm place 50 minutes. (Batter will rise slightly but will not double.) Heat oven to 350°. Bake 40 minutes or until golden brown. Immediately remove from cans. Cool slightly before slicing. Makes 2 loaves.
Combine with hand mixer. Add shrimp last. Serve at room temperature with Wheat Thins or Triscuits. Good to have on hand in the freezer. Divide into 2 or 3 small containers and freeze.
Preheat oven to 350°. Lightly grease a 9 x 9 x 1 3/4-inch pan. In top of double boiler, melt chocolate and shortening over hot, not boiling, water. Remove from hot water. With wooden spoon, beat in sugar, eggs and vanilla, mixing well. Sift flour with baking powder into chocolate mixture; stir to mix well. Stir in peanuts. Turn mixture into prepared pan. Bake 30 minutes. Let cool. Cut into squares.
Put the pineapple in a casserole dish. Mix the sugar, flour and reserved juice. Pour over the pineapple. Top with the cheese. Mix the cracker crumbs and melted margarine. Spread on top of cheese. Bake at 350° for 25 minutes.
Shred the carrots on the coarse side of a grater or use the coarse grating blade of a food processor. Place in a large bowl. Grate the zucchini in the same way and add to the carrots.
Dissolve yeast in water and powdered milk. Add all other ingredients. Mix well. Knead for at least 10 minutes. Put back in greased bowl and let rise until double, punch down and let rise again.
Combine dry ingredients. Put other ingredients in blender, blend just until apple is pureed. Add to flour mix. Bake in preheated waffle iron. Makes 8.
In saucepan, cook Minute rice. Set aside. In small skillet, saute egg noodles in butter until golden (now is the time to saute onions or pepper too). Mix with rice. Serve hot.
Marinate chicken in juice, garlic and seasonings 15 minutes. Cook chicken in oil 2 to 3 minutes until it loses pink color. Add onions and peppers. Continue cooking 3 minutes or until chicken is tender. Stir in salsa. Spoon over tortillas. Top with cheese.
Melt butter, cool. Beat eggs; add sugar and butter, stir. Add all other ingredients.	Pour into pie shells. Bake at 350° for 45 minutes.
Cream the butter and 1/2 cup sugar. Add the egg, flour and baking powder. Put the raspberries in a 9-inch plate and sprinkle with the 1/2 cup sugar. Spread batter over the berries. Bake 40 minutes at 350°. Serve with whipped cream or ice cream. May substitute the raspberries for strawberries, if desired.
Follow	directions on Kool-Aid package. Add pineapple juice. Freeze this mixture until mushy.	Add ginger ale when ready to serve. If you want to make green instead of red, use lemon/lime Kool-Aid.
Brown meat. Mix with remaining ingredients except noodles. Pour into a 9 x 12-inch baking pan and cover. Bake at 350° for 1 hour. Add noodles and bake 15 minutes, uncovered.
Preheat oven to 375°. Grease 8 1/2-inch loaf pan. Into mixing bowl, sift together dry ingredients. Add raisins and caraway seed, mixing well to coat the raisins with flour. Combine the eggs, buttermilk and butter. Add to dry ingredients. Mix lightly only until dry ingredients are moistened. Turn batter into pan. Bake in preheated oven for about 1 hour. Makes one loaf. (Test with toothpick.)
Melt butter in large saucepan. Add onions; cook until tender, not brown. Add beef; cook until browned (drain if necessary). Add tomatoes, ketchup, beer, salt, Tabasco and chili powder. Crush garlic and add. Cover; simmer 1 hour.
For sauce, in a small saucepan, stir together milk, flour, salt, pepper and garlic powder, if desired. Cook and stir over medium heat until thickened and bubbly. Stir in onion. Spray a 1 1/2-quart casserole with nonstick spray coating. Place half of the potatoes in the casserole. Top with half of the sauce. Repeat layers with remaining potatoes and sauce. Bake, covered, in a 350° oven about 65 minutes, or until potatoes are tender, stirring once. Remove from oven and sprinkle with cheese. Cover and let stand 1 to 2 minutes or until cheese is melted. If desired, garnish with parsley. Serves 8.