HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oil in deep fryer to 375°. Place one tortilla in oil. Let float 5 to 10 seconds. Press center of tortilla down with a metal ladle. Tortilla will form a bowl shape around ladle. Hold down and fry 1 to 2 minutes longer or until a golden brown color. Drain upside down on paper towels until completely cooled before filling.
Dissolve yeast in water. Dissolve butter, sugar and salt in 3/4 cup of hot water. Allow to cool. Beat egg and add to lukewarm butter mixture. Add yeast water. Add flour and mix well. Let stand in refrigerator overnight. Take out; knead a little. Roll out; cut and let rise at room temperature for about 2 1/2 hours. Bake at 400° for 10 to 12 minutes.
Cream sugar, shortening and eggs. Add the rest of ingredients and mix well. Drop with teaspoon and bake at 375° for 15 minutes. Makes 1 bushel of cookies. Freezes well.
Mix peaches and pineapple. Pour over condensed milk. Fold in juice of 2 lemons, coconut and pecans. Then fold in Cool Whip. Pour in pie shells. Chill for an hour.
Mix all ingredients. Bake at 350° for 1 hour and 15 minutes.
Wash pickles and slice. Add 1 cup salt to every gallon and add boiling water. Let stand 3 days. Take out and wash. Put 3 tablespoons alum in plain water; let stand 3 days. Take out and wash pickles. Heat vinegar, spices and sugar (1 cup sugar to 1 cup vinegar). Pour over pickles and let stand 3 days. Put in jars. Heat vinegar mixture and seal.
Blend butter and flour in saucepan. Gradually stir in half and half; cook until thickened. Add remaining ingredients. Cook over low heat until mixture is thoroughly heated, being careful not to burn bottom of saucepan. Serve over toast or pastry shells. Serves 4.
Saute cabbage and onions in butter until tender. Stir in flour, caraway, salt, pepper and paprika. Remove from heat; gradually stir in milk. Bring to boil over medium heat and add cheese. Stir until melted. Return to heat if necessary to melt cheese but do not boil. Makes 4 to 6 servings.
Saute vegetables in oleo until tender. Add crawfish and soups. Heat well until bubbly. Stir in rice and bread crumbs. Pour into 2-quart casserole. Top with additional bread crumbs. Bake 30 minutes at 350°. You may add 1/2 pound crab meat.
Mix well and leave at room temperature for 8 to 12 hours. Pour off 1 cup of Starter to make bread and return remaining Starter to refrigerator. To keep Starter going, feed every 5 to 7 days.
Combine beef, onion, celery and carrots in a 4-quart casserole. In a small bowl, combine tomato or V-8 juice, tapioca, sugar, pepper and basil. Pour over meat and veggies. Cover; bake in a preheated 300° oven for about 2 1/2 hours. Add potatoes. Cover. Cook 1 hour longer. Stir occasionally during last hour. Serves 6.
Cream butter and sugar; add egg. Add flavorings. Sift flour, soda and cream of tartar and add to mixture. Drop and cook in 375° oven for 7 to 8 minutes.
Dissolve cornstarch in cold water. Add 1/2 cup boiling water. Cook until thickened on low flame, stirring constantly. Set aside to cool. Beat egg whites for meringue. Add sugar, little at a time. Add cornstarch mixture. Bake at 325° or 350° for about 15 minutes (until a little brown).
Defrost artichokes and drain well. Cut into small pieces or put into a food processor to chop. Mix in mayonnaise, grated cheese, lemon juice and garlic powder. Bake at 350° until bubbly. Serve warm with crackers or vegetables.
Mix cola, Worcestershire sauce, vinegar, garlic, bouillon, mustard, chili powder and red pepper; reserve 1/2 cup sauce. Place meat in a slow cooker with onions; pour sauce over. Cook 10 to 12 hours on low.
Mix Flour and milk, cook until it is a smooth thick paste, cool well. Add remaining ingredients and beat together until fluffy, the longer the better.
Empty can of pineapple with juice into a saucepan. Add jello; mix and heat on low until dissolved. Cool. Mix in Cool Whip and cottage cheese. Put mixture into jello mold or bowl; refrigerate until ready to serve.
In a medium saucepan in 2 teaspoons oil over medium heat, cook the chopped onion and garlic until vegetables soften, about 5 minutes. Add the chopped ripe tomatoes, basil leaves, salt, pepper and hot red pepper flakes to taste. Bring to a boil. Cover; reduce heat and simmer for 5 minutes.
Sift dry ingredients and combine with corn meal. Mix eggs and milk and add with melted shortening. Beat until smooth.
Cook potatoes. Cool and dice. Place in baking dish. Fry bacon with minced garlic. Stir in flour and sugar. Add mixed vinegar and water slowly. Stir until sauce is formed, then add onion. Pour hot sauce over potatoes and season to taste. Bake at 300° for 1/2 hour.
Beat on medium speed the flour, sugar, baking powder, soda, mixed with bananas, salt, shortening and 1/2 cup milk for 2 minutes. Add eggs and 1/3 cup milk. Beat 2 more minutes. Fold in chopped nuts. Bake in moderate oven (350°) for 30 to 35 minutes for layers or 45 minutes for oblong cake.
Cook noodles partly done, according to directions on box. Fry hamburger, onion and pepper. Mix spaghetti sauce into cooked hamburger and onion. Spread thin layer of sauce in bottom of pan. Next layer noodles, thin layer of sauce mix, then cheese. Continue to layer in this order. Finish top with remaining sauce mix and cheese. Bake at 375° for 20 to 30 minutes.
Brown beef and onions in margarine and combine with remaining ingredients. Refrigerate overnight. Bake at 300° for 1 1/2 hours.
Cook first four ingredients over medium heat until soft ball forms in water. Take out 1/2 cup of mixture and pour over egg whites. (Mix thoroughly and set aside.) Continue cooking sugar mixture to hard ball stage or until it spins a thread when held up on spoon. Add to egg white mixture, beating constantly. Add vanilla and/or nuts, cherries, walnuts, etc. for variety.
Brown beef and onions together (drain). Mix with macaroni. Add tomato sauce and seasonings. Toss well. Top with cheese and pepperoni (optional). Bake 15 to 20 minutes at 375°.
Microwave sliced zucchini a few minutes or until slightly cooked, not mushy. Combine with rest of ingredients and cook 20 minutes, stirring occasionally, in the microwave oven. This can also be cooked in the crock-pot or in the oven.
Preheat oven to 350°. Prepare 2 loaf pans, grease and flour. Mix ingredients and pour into pans. Bake 50 to 60 minutes.
Brown beef in butter; add seasonings and tomato sauce. Simmer 5 minutes. Combine cottage cheese, sour cream, scallions and noodles. In a 2-quart casserole, alternate layers, starting with noodles and ending with meat. Top with cheese; bake until cheese melts and browns at 350° for 20 to 25 minutes. Serves 8.
*In a blender or food processor, process bread until fine crumbs form. Three slices = 1 cup.
Saute onion in butter until tender. Blend in flour and gradually add milk. Cook, stirring constantly until mixture comes to boil. Simmer 10 minutes. Add salt and drained beans. Pour in baking dish and top with cheese and corn flakes. Bake.
Combine all ingredients (do not drain fruit). Refrigerate until served. Can be served over pound cake, angel food cake or plain.
Combine mix, oats, margarine and egg. Save 1 1/4 cups. Press remaining mix in a 15 x 10-inch pan. Bake at 350° for 10 minutes. Cool. Heat Starburst and milk in heavy pan over low heat. Pour over semi-baked crust leaving 1/2-inch around edge. Combine reserved crumbs nuts and coconut. Sprinkle over candy mixture. Bake 18 to 22 minutes or until golden. Cool and cut.
Melt butterscotch and peanut butter over hot water. Stir in Rice Krispies; pour into 12 x 9-inch dish. Chill in refrigerator about 1 hour, until firm. Cut into squares.
Heat oil in a large skillet. Add onion and 1/4 cup cream. Cook over low heat until onions are tender (5 minutes). Measure 1/4 cup onion mixture into 9 (5 ounce) custard cups. Beat eggs, remaining cream, salt and pepper until light. Pour an equal amount (2 1/2 tablespoons) over each cup of onions and sprinkle with bread crumbs. Set custard cups in a pan of hot water and bake in a preheated oven at 350° for 25 to 30 minutes or when custard is "set" or firm. You may use one larger baking dish, but cooking time will be longer. Serve hot.
Mix all except butter and Ritz crackers. Put in greased baking dish. Melt butter and mix with crumbs. Spread on top. Bake at 350° for 25 minutes.
Saute seasonings in butter for 20 minutes. Add crawfish tails and cook for 15 minutes. Dissolve flour in half and half and add to cheese. Add parsley. Mix all ingredients into crawfish mixture. Bake at 350° for 30 minutes.
Sear meat quickly in hot oil in skillet. Remove from skillet and drain. Put in crock-pot. Add remaining ingredients; stir well and cook at least 3 hours.
Boil potatoes in skins. Cool, peel, then dice. Cook eggs; cool in cold water, then peel. Slice into potatoes. Cut bacon into pieces; fry until brown. Drain grease; add bacon to potatoes. Using 2 spoons of bacon grease, fry diced onion until golden brown. Add onion and grease to potatoes. Add mustard, sliced pickles, 2 spoons pickle juice and 1 spoon water. Add 4 spoons (or amount desired) mayonnaise. Salt and pepper to taste.
Cut cauliflower into bite-size pieces. Dressing is a mix of mayo and sour cream until it doesn't taste like either one. Add onion, 2 tablespoons of bacon bits and seasoning.
Combine sugar and cornstarch in microwaveable bowl. Add 1 1/2 cups water. Stir, then add egg yolks, butter, lemon juice and rind. Mix with mixer about 2 minutes. Cook in microwave oven on High 2 minutes. Take out and stir well. Place in microwave 2 minutes. Stir. Repeat until mixture thickens; cool. Pour in pie shell. Top with meringue. Heat conventional oven to 400°. Place pie in oven until meringue lightly browns. Cool.
Heat last 4 ingredients, stirring to dissolve the sugar and bring to a boil. Pour boiling mixture over hot cukes. Makes approximately 6 pints.
In large bowl, cream sugar and shortening until light. Beat in eggs. Stir in milk and maple flavoring. Mixture will appear curdled. Sift flour, salt and soda. Add to creamed mixture, mixing well. Stir in cereal. Drop dough from teaspoon onto greased cookie sheet, about 2-inches apart. Flatten with bottom of tumbler, dipped in sugar. Top each with pecan half. Bake 8 to 10 minutes at 375°.
Make cookie mix as directed. Put in pizza pan. Cook about 8 minutes. Cool. Mix cream cheese and sugar. Put on top of cookie layer. Add pineapple, then bananas. Mix fruit cocktail and glaze together and pour on top of pizza.
Put 2 cups sugar and the milk in a boiler to cook. Brown the other 1/2 cup sugar in a separate container. When it is light brown, add the water; then add the first mixture. Cook until it forms a soft ball. Take from heat and add oleo. Beat until creamy.
Add water to yeast and sugar and set aside. Scald milk. Pour over shortening and salt. Add egg, yeast mixture and flour. Beat smooth. Let rise until double in size. Roll out and let rise again. Bake in oven at 375° for 15 to 20 minutes. These are ready for oven in about 1 hour or 1 hour and 30 minutes.
Cook beans according to package. Drain and place in a baking pan. Add mushrooms. Add soup and milk. Top with French fried onions. Bake at 350° for 20 to 30 minutes. Serves 6 to 8.
Mix both packages of jello with the boiling water. Add pineapple and mandarin oranges. Let it set until it thickens. Whip the package of Dream Whip. Add salad dressing to Dream Whip. Add part of the jello to Dream Whip mixture, then add all to jello. Put in mold and let set.
In large frying pan, brown ground beef, onion and green pepper; drain. Stir in tomato sauce, chili powder and garlic salt. Simmer while preparing dough. Separate biscuit dough into 10 biscuits; pull apart each into 2 layers. Press 10 biscuit layers over bottom of ungreased 8 or 9-inch square baking pan. Combine 1/2 cup cheese, sour cream and egg; mix well. Remove meat mixture from heat; stir in sour cream mixture. Spoon over dough. Arrange remaining biscuit layers on top; sprinkle with remaining cheese. Bake at 375° for 25 to 30 minutes, until biscuits are deep golden brown.
Pour boiling water over raisins. Add all other ingredients and mix. Do not overmix, just enough to moisten well. Bake at 375° for 20 minutes in muffin pans sprayed with Pam. This batter can be stored in refrigerator and baked as needed. It will last for 2 to 3 weeks. Muffins freeze well also. Will make 36 large muffins.
In 10 x 6-inch baking dish layer apple slices. Sprinkle with cinnamon, salt and water. In medium bowl combine flour, sugar and oleo. Mix with hand until crumbly. Cover apple slices evenly with crumble mixture. Bake at 350° for 45 minutes. Serve warm with milk or ice cream.
Preheat oven to 325°. Wash and dry the chicken pieces and lightly dust with flour. Heat oil in skillet and quickly brown the chicken pieces. Put chicken into casserole with lid; add the remaining ingredients. Cover and bake 1 hour.
Cream together butter, peanut butter, sugar and brown sugar. Add to mixture the egg and vanilla and mix well. Then add the remaining ingredients. Preheat oven to 375°; bake for 8 minutes and then add Kisses and bake again for 2 to 5 minutes.
In Dutch oven, cook ground beef and onion until meat is browned and onion tender. Drain. Add rest of ingredients (do not drain). Stir together and simmer about 1 hour. Top servings with grated cheese and Fritos. If too thick, add V-8 juice.
Grease 4-quart casserole, 15 x 10 x 2-inch. Put a layer of rice. Mix soup with some milk and pour over rice. Next layer the cooked broccoli. Put remaining rice over the broccoli, then pour the remaining soup mixture. Top it all off with slices of Cheddar cheese. If necessary, add milk so it will not bake dry. Bake in moderate oven until mixture bubbles and cheese melts.
Cream butter and sugar. Add egg yolks; beat well. Add milk, flour, salt, lemon juice and grated rind. Fold in stiffly beaten egg whites. Bake at 375° until set, about 35 minutes.
Prepare macaroni per package directions. In 2-quart saucepan, combine soup, milk, cheese, garlic powder and pepper. Add broccoli and carrots. Bring to boil over medium heat. Cover; cook over low heat 5 minutes or until vegetables are tender, stirring often. Add chicken; heat thoroughly, stirring often. Serve over macaroni; toss before serving.
In large bowl, combine eggs, pumpkin, sugar, salt, cinnamon, ginger, cloves and evaporated milk. Pour into unbaked pie crust. Bake in preheated 425° oven for 15 minutes. Reduce temperature to 350° and bake for an additional 40 to 50 minutes or until knife inserted near center comes out clean. Top with cooled pie as desired.
Brown the sirloin in skillet. Add the onion, garlic and garlic powder. Cook over medium heat until tender. Add water, mushroom soup, corn, salt and chili powder; bring to a boil. Stir in Minute rice. Add tomato and bell pepper. Cover and simmer 5 minutes. Fluff with fork. Makes approximately 6 cups.
Mix all ingredients together. Put in 13 x 9-inch pan. Bake at 350° for 45 minutes to 1 hour.
Cook rice as directed on package. Add corn and can of soup. Stir in cheese and chopped chicken. Pour in casserole dish. Sprinkle with grated cheese and heat in microwave until cheese melts.
Melt cheese with milk in double boiler. Saute onion and celery in little oleo until color turns clear. Add:
Mix all ingredients except pickles and pour over pickles in jar; let sit for one week, stirring or shaking occasionally.
Place grapefruit in a casserole dish. Arrange slices of avocado in a circular design on top of grapefruit. Pour some Catalina on the top.
Preheat oven to 400°. Grease a shallow 2-quart baking dish. Spread the chicken and vegetables evenly in prepared dish. Stir together soup, broth and pepper in small mixing bowl. Pour evenly over chicken mixture. Combine Recip-Ease baking mix, milk and margarine in separate bowl, stir until smooth. Pour the flour mixture over ingredients in baking dish. Bake 45 to 50 minutes or until golden brown. Cool 10 minutes before serving.
Mix all ingredients. Refrigerate 24 hours before using. Increase garlic to desired taste.
Preheat oven to 350°. Place the beans, taco seasoning and olives in a large saucepan and cook over medium heat, stirring until ingredients are blended and hot. Pour mixture into 8 x 12 x 2-inch casserole. Spread the taco sauce over the bean mixture. Place the casserole in the freezer for 1 hour or until taco sauce is somewhat solid.
Cut crusts off bread and cube. Dice chicken. Drain mushrooms and slice. Drain water chestnuts and slice. Layer these ingredients, mayonnaise and cheese. May freeze this. Mix the eggs, milk and soup. Pour over thawed layers and refrigerate overnight. Bake at 350° for 1 1/2 hours. Add 2 cups buttered bread crumbs and return to oven for 15 minutes. Use a 9 x 13-inch pan.
Grease and flour bottom and sides of spring-form pan. Combine flour and 3/4 cup sugar. Cut in oleo until crumbly. Reserve 1 cup of mixture. To remaining mixture, add baking powder, baking soda, salt, sour cream, 1 egg and almond extract. Blend well. Spread this mixture on bottom of pan and 2-inches up the sides. Mixture is thick. Blend softened cream cheese, 1/4 cup sugar and 1 egg. Pour into center of dough and spread evenly. Spoon raspberry jam over cheese mixture. Sprinkle the cup of reserved crumbs over top. Top with almonds. Bake at 350° for 45 to 55 minutes.
Spread butter all around the bottom and sides of a 13 x 9-inch cake pan and set aside. Shake out any excess flour. Put 6 ounces of butter and the sugar into a medium-size bowl and cream until well blended and smooth. Scrape down sides with rubber spatula. Crack 1 egg at a time and drop directly into the batter. Beat well after each addition and continue to beat until batter is smooth.	Add lemon peel, lemon juice and vanilla and mix well.
Cream softened margarine and Crisco together until light and fluffy. Gradually add vanilla and sugar, about 1 cup at a time, beating slowly. Scrape bowl often. Add milk and coloring. Beat until smooth. Keep covered with damp cloth. Makes 3 cups frosting.
Brown meat lightly in melted oleo or oil. Combine water, sugar, vinegar, cornstarch, salt and pineapple juice. Cook in saucepan until clear and slightly thickened. Pour sauce over meat. Cover and cook 30 minutes on medium heat. Add pineapple chunks, green peppers and onions. Cook 2 minutes longer. Serve with fried rice or plain cooked rice. Makes 7 servings.
Mix soups, veggies and turkey. Get nice and hot. Pour mixture into pie crust. Bake at 375° until crust is brown. Spread egg on top of crust when pie is just about done.
Prepare sauce by cooking onion with ginger in hot oil. In 1 quart saucepan over medium heat cook until tender, about 5 minutes. In cup blend broth and soy sauce smoothly with cornstarch. Add broth mixture to saucepan. Cook, stirring constantly until thickened.
Put 1 tablespoon of margarine in a black skillet. Allow this to melt; add 1 chopped small white onion and 1 medium green bell pepper. Saute these and set aside. Brown 1 pound of ground beef, stirring it to separate as it cooks. Drain the oil from the meat and then add this to the onion and pepper. Add 1 large can beans, stir in 1 packed cup of brown sugar and 1/2 cup barbecue sauce. Stir so that the sugar and sauce is mixed into the beans and meat. Turn heat to low and let the ingredients simmer for about 20 minutes.
Soak yeast in water 5 minutes. Add rest of ingredients and beat with electric mixer. Work on board and knead until smooth. Place in greased bowl and cover. Let raise 1 hour. Roll dough to 15 x 8-inch oblong roll up like jelly roll taper ends.
Rub potato with oil; split lengthwise. Place onion slice between halves. Wrap bacon around potato and then wrap with foil. Bake at 400° for about 1 hour.
Combine onion and water; let stand	10 minutes to soften. Grease 8-inch round cake	pan. Prepare hot roll mix according to package directions; set aside 5 minutes. On a floured board, shape dough	into 7 inch circle. Place in pan. Let rise in warm place	until doubled	in size, 30 to 60 minutes. Preheat oven to 375°. Bake until bread is golden brown and sounds hollow when tapped with fingers, about 25 minutes. Remove from pan; cool on a rack. Makes 10 slices.
Combine all ingredients, except flour, bread crumbs and oil. Shape mixture into rolls measuring approximately 1 x 2. Roll in flour, then in bread crumbs. Fry in very hot oil until brown. Drain on paper towels.
Prepare 9 to 12 lasagna noodles as directed on package. Cook hamburger; drain; then add sauce and cheeses. Layer hamburger mixture and then noodles; repeat until finished. Cover with aluminum foil and bake 1 hour at 350°. Easy, but delicious.
Scald milk and let cool to lukewarm. Add 1 cup sugar, shortening and salt.
Preheat oven to 400°. Dissolve the milk powder in water. Combine the sugar, salt, flour, cornmeal and baking powder in mixing bowl and blend well. Stir in the water mixture, oil and eggs. (You may need to add a bit more water for a smooth consistency.) Fold in diced peppers, cayenne pepper and the cheeses. Add the corn and a drop or 2 of Tabasco sauce if you like a really spicy cornbread. Spoon into a lightly greased 9 x 13-inch baking pan and bake 1 hour. Makes 12 to 15 servings.
Preheat oven to 325°. Grease Bundt pan. Beat butter, sugar, flour, soda, salt, pineapple yogurt, eggs and vanilla on low speed in large bowl. Sift the flour twice. Blend well. Increase speed to medium and beat 3 minutes. Pour into Bundt pan. Bake at 325° for 50 to 60 minutes. When cake is cool, mix together confectioners sugar and lemon juice in a small bowl until smooth. Drizzle over cake.
Thaw and soften dough. Blend remaining ingredients. Cut off pieces of dough the size of walnuts. Dip into butter mixture. Place pieces into greased loaf pan until all dough is used. Cover with cloth until the dough is double in size. Bake at 375° for 30 minutes. Brush with butter.
Remove sausage from casing and brown well. Drain and cool on paper towel. Mix sausage, both cheeses and 1 egg. Roll dough on floured surface to approximately 10-inch round. Fill with mixture and pinch ends together to form a loaf shape. Place on ungreased cookie sheet. Paint top with beaten egg white. Preheat oven to 450°. Bake 10 minutes at 450° and then approximately 30 minutes at 350°.
Cook beans on top of stove in lightly salted water. Mix with other ingredients. Pour into buttered casserole and bake 15 or 20 minutes in 350° oven. Before placing casserole in oven cover with slivered almonds. Do not overcook beans in salted water as they will cook more in oven.
Combine dates, sugar and eggs. Cook until thick on medium heat. Cool, stir in cereal and nuts. Shape into balls about one inch in diameter. Roll in coconut.
Combine cauliflower, broccoli and onion; toss well. Combine remaining ingredients, mixing well. Pour over vegetables. Cover and refrigerate overnight. Serves 6 to 8.
Brown meat. Drain. Stir in seasoning mix and water. Place rolls in ungreased 9 to 10-inch pan to form a crust. Line crust with half of chips. Add meat; spread sour cream over meat. Cover with American cheese slices and shredded Cheddar. Sprinkle top with rest of chips. Bake at 375° for 35 to 40 minutes. Top with lettuce and tomatoes.
Mash cream cheese; add lemon juice, onion, celery and salt. Stir in shrimp which has been broken into small pieces. Let stand at least 1 hour before serving between buttered bread rounds. (Could be used as dip on favorite chips.)
Bake pie shell. Heat marshmallows, milk and chocolate over low heat, stirring constantly, just until chocolate and marshmallows are melted and mixture is smooth. Refrigerate, stirring occasionally, until mixture mounds slightly when dropped from a spoon.
Boil potatoes in skins for 30 minutes; peel and slice 1/2 of the potatoes in the bottom of ovensafe dish. Layer with 1/2 the chopped onion, mushrooms, garlic powder, salt, pepper, cream of mushroom soup, sour cream and cheese. Repeat. Bake at 350° for 1 hour.
Melt butter in iron skillet. Add sugar, flour and cocoa. After these ingredients have been mixed together, beat egg yolks and add milk. Add to mixture in skillet. Cook until thick, stirring constantly. Put in cooked pie shell.