HumbleIntelligence/food-ner-1-Million huggingface dataset:
In small bowl, whisk together flour and water until smooth. Place okra in large bowl. Place crumbs in separate large bowl. Pour half the flour mixture over okra. Toss gently to coat evenly. Let stand 15 seconds. Add remaining flour mixture and toss until evenly coated. Remove okra with slotted spoon and add to crumbs. Toss gently to coat evenly. Remove from crumbs and place on tray or baking sheet large enough to hold in a single layer. Place in freezer until ready to cook. In deep fryer, heat about 3 inches oil to 350 degrees. Place frozen breaded okra in frying basket. Fry 5 to 6 minutes or until golden brown, shaking basket during cooking to prevent clumping. Drain thoroughly. Serve immediately. Makes 8 servings.
Mix powdered sugar and peanut butter until crumbly. Sprinkle 1/2 in baked pie shell. Mix salt, cornstarch and sugar in pan. Add milk and the yolks of the 3 eggs. Cook over medium heat. Add butter and vanilla. Stir often. When thick, pour in pie shell. Sprinkle with rest of peanut butter mixture. Beat egg whites and a little bit of sugar to make meringue. Cover pie with meringue. Bake at 350° until brown.
Heat oven to 400°. Mix meat, soup mix, egg, pepper, water and bread crumbs. Press onto 15 x 10 x 1-inch baking pan. Prick mixture with fork. Bake 10 to 15 minutes, or until meat is done. Drain. Place cheese slices over meat. Bake 1 minute or until cheese begins to melt. Cut into 24 squares. For each sandwich, cover bottom half of dinner roll with burger square, pickle slice and remaining dinner roll half. Makes cute little burgers for your cute little rascals!
Mix cream cheese, vanilla and sugar at medium speed with electric mixer until well blended. Add eggs and mix well. Pour into crust. Bake at 350° for 40 minutes, until center is almost set. Cool. Refrigerate 3 hours or overnight.
Beat eggs and milk together in a bowl. Scramble eggs. Sprinkle Old Bay seasoning to taste.
Mix all dry ingredients together in a medium saucepan. Add remaining ingredients except vanilla. Stir over medium-low heat until it comes to a boil. Stir in vanilla. Pour into a cooled, baked pie shell. Add meringue.
Blend margarine and cheese together; add flour, Rice Krispies, salt and pepper. Roll into small balls. Put on ungreased sheet. Mash down with finger; bake at 350° for 10 to 12 minutes. Store in airtight container (can be frozen).
Beat peanut butter, cream cheese, 10x sugar and milk together until smooth with electric mixer. Fold in Cool Whip. Pour into crust and freeze. Remove 15 minutes before serving.
Mix well and store in airtight container. (Empty coffee can with plastic seal works well.) Use 1/3 cup of mixture and fill with hot water. Makes enough mix for about 60 cups.
In large mixing bowl, sift dry ingredients together. Stir in pecans. In another bowl beat eggs slightly. Beat in oil; stir in bananas, pineapple and vanilla. Grease and flour two loaf pans. Mix the banana mixture into dry ingredients. Pour batter into loaf pans and bake at 350° for 1 hour. Allow cakes to cool in pans for 10 minutes. Remove from pans and cool completely on wire rack.
Boil beans 25 minutes on stove. Transfer beans, water and all to a 4-quart crock-pot sprayed with Pam. Add brown sugar, oleo and salt, stirring to distribute evenly. Cook on low overnight, covered.
Bring beans to a boil in water; cover and simmer for 2 hours. Melt margarine in skillet; add onion, celery, parsley and garlic. Saut until tender; add to beans. Add rest of ingredients and bring to a boil. Reduce heat and simmer for 30 minutes, uncovered, stirring occasionally. Serves 12.
Fry cut-up chicken till golden brown. Put the chopped onions, peppers, and garlic clove with the juice in your pot or casserole dish. Salt and pepper and top with oregano. Cook or bake at low temperature till done. You may put potatoes with it if you wish.
Cook broccoli and drain. Add rice, soup, celery and onion. Melt Cheez Whiz in microwave. Pour over casserole. Bake 30 minutes in a 350° oven, uncovered.
Sear diced meat in skillet until brown. Mix soy sauce and water. Add to meat, simmer 2 minutes. Cook celery and onion in small amount of water until tender. Add meat, simmer 1 1/2 hours. Mix cornstarch with water to form paste. Stir in meat mixture, add bean sprouts and mushrooms (also water chestnuts or bamboo shoots if desired). Cook gently until thick. Season to taste with salt. Serve with chow mein noodles or fluffy rice, or both.
Wrap potatoes in aluminum foil and bake 1 hour at 350° or until soft. To serve unwrap, split open, add butter or margarine and 1 t. brown sugar. Serves 4.
Pack beans in jars. Add spices and garlic. Mix vinegar, water and salt in saucepan; bring to a boil and pour over beans. Seal with canning lids and process. Makes about 7 pints.
Preheat the oven to 350°. In a medium-sized mixing bowl, beat eggs, cream, salt, pepper and nutmeg with an eggbeater or a whisk.
Dissolve baking soda in hot water. Combine all ingredients. Form dough into a ball. Refrigerate overnight. Slice and bake at 350° to 375° for 10 minutes.
Season 6 pieces of steak lightly with salt and pepper. Divide onion and bacon evenly and place on top of steaks, then top with pickle halves. Roll each one and secure with toothpicks or skewers. Brown in lightly oiled skillet.
Preheat oven to 350°. Grease a 13 x 9 x 2-inch baking pan. Beat butter, sugar, egg yolk and vanilla in a large bowl with electric mixer at high speed until moist, crumbly and mixture begins to gather around beater; stir in flour until blended. Press batter evenly in prepared pan.
Preheat oven to 450. Mix all ingredients until soft dough forms. Turn dough onto surface generously dusted with baking mix.; gently roll in baking mix to coat. Knead 5 times.
Bake one potato in microwave for 4-6 minutes. Remove from oven after baking. Wrap in foil and let stand 5 - 10 minutes. Unwrap potato and cut in half length wise. Hot potatoes are easier to handle if allowed to cool at this point. Gently scrape out the insides of the potato, do not scrape all the way to the skin (leave a little potato around the edges and on the bottom). Reserve scrapings for another meal, if desired. Season potato skins with seasoned salt and pepper. Sprinkle green onion on each one. Place in small pan sprayed with the cooking spray. Lightly spray the potato skins with cooking spray so they will brown nicely. Place under broiler until golden brown. Remove from broiler and spread inside of each potato skin with one (1) Tbsp. of lite sour cream. Serve warm. Two servings.
Cook broccoli and chopped onions in margarine for about 15 minutes. Add cheese and chicken soup. Cook Minute rice and add to broccoli mixture.
Remove cheese from refrigerator 30 to 60 minutes before starting recipe. Cut cheese into 1/2-inch thick slices. Cut slices into 1 to 1 1/2-inch pieces. Mix cornmeal mixture coating all sides.	Cover loosely and refrigerate for 3 hours. Heat oil in saucepan or deep fryer to 375°. Place 6 cheese sticks into hot oil and fry. Turn occasionally until golden brown (about 1 to 2 minutes) and	drain.	Serve hot or cold. Do not over fry or cheese will leak out. Makes about 20 appetizers.
In skillet in hot oil, cook chicken 10 minutes or until browned; remove. Pour off fat. In same skillet, combine soup, water, mustard and pepper; heat to boiling. Return chicken to skillet. Cover; cook over low heat 5 minutes or until chicken is no longer pink, stirring often. Serve with rice. Makes 4 servings.
Combine all ingredients except buns and Mozzarella cheese in mixing bowl. Knead all together by hand. Place buns open-faced on cookie sheet. Press patties onto each bun half. Bake in oven at 400° for 15 to 20 minutes. Five minutes before done, place a slice of Mozzarella on each burger and return to oven to melt. Let cool several minutes before tasting. Makes at least 8 burgers.
Mix flour, salt and pepper. Dip chops in buttermilk. Dredge with the flour, salt and pepper mix. Cook in the shortening over medium heat. When brown, turn and brown other side. A cast-iron skillet gives a more even heat.
Mix and simmer slowly in covered pan for 1/2 to 1 hour before use.
Saut carrots and zucchini in margarine in 10-inch skillet over medium heat for 3 minutes. Add tomatoes and juice, mushrooms, water, basil, thyme and kielbasa. Bring to boil. Reduce heat to low; cover and simmer 5 minutes. Stir in rice. Cover; remove from heat and let stand 8 minutes, stirring after 4 minutes. Season with hot sauce to taste. Serves 5.
In a bowl, combine mayonnaise, lemon juice, onion, salt and pepper. Stir in eggs and celery. Cover and chill. For each serving, spoon about 1/2 cup on lettuce leaf or bread.
Prepare dressing as directed on package. Cook Brussels sprouts as directed; drain off liquid. Pour prepared dressing over hot, cooked sprouts. Marinate at least overnight.
Mix all ingredients together well. Make into patties and bake at 325° for 1 hour.
Combine all ingredients, except eggs; heat to boiling. Cool. Place hard-boiled eggs into a large gallon glass jar. Pour red beets and brine over eggs. Allow to sit in refrigerator for at least 24 hours before serving with salt and pepper.
In medium bowl with fork, beat cream cheese until smooth. Gradually stir in crushed pineapple, 1 cup pecans, green pepper, onion and salt. Shape into a ball. Roll in remaining nuts. Wrap in plastic wrap or foil. Refrigerate until well chilled overnight.
Place in 12-quart punch bowl. Bake cake according to directions. Cut cake into cubes. Done in layers. Mix strawberries with glaze and whipped topping, 3 1/2 cups. Heat frosting until pourable. Drizzle over topping. Repeat layers.
Mix all ingredients together except parsley and nuts. Shape into ball. Cover and refrigerate at least 8 hours. When ready to serve, mix nuts and parsley. Roll ball in mixture.
On a cookie sheet, lay flat the desired number of tortillas per person. Heat at 300° for 5 minutes. Add hot scrambled eggs to each tortilla. Add cheese and salsa. Fold tortilla. Serve warm.
Dissolve jello in hot water and add cranberry jelly. Beat with an eggbeater until smooth. Add lemon juice and freeze.
In a blender, combine half the cucumber, one tomato, half the green pepper, half the onion, the whole pimento and 1 cup tomato juice. Puree at high speed. Set aside. Chop the remaining cucumber, tomato, green pepper and onion. Place in a bowl; cover and refrigerate until serving time. Pour the puree into a large serving bowl and add 2 cups tomato juice, vinegar, oil, Tabasco sauce, salt, pepper and garlic. Refrigerate at least 2 hours. Just before serving, add reserved chopped vegetables to the pureed mixture.
In saucepan, cook zucchini and onion in salt water for 5 minutes; drain. Combine soup, sour cream and carrots; fold in zucchini and onion. Spread half of the dressing mixed with butter and cheese in the bottom of a glass baking dish. Spoon in vegetable mix and then top with rest of dressing mix. Sprinkle Colby cheese on top. Bake for 30 minutes in a 350° oven.
Cream shortening and brown sugar thoroughly; add eggs 1 at a time and beat well after each addition. Add nuts and dates. Sift dry ingredients together; add to creamed mixture and mix well. Shape in rolls 2 inches in diameter. Wrap in waxed paper and store in refrigerator until firm. Slice thin and bake 8 minutes at 400°. Makes 11 to 12 dozen cookies.
In a roaster, mix the first 5 ingredients (you may use any cereal you wish). Heat the remaining ingredients (sprinkle some Season-All on, if you wish). Pour mixture over mixed cereal, gradually stirring or mixing well. Bake for 1 1/2 hours at 250°, stirring every 15 minutes.
In small bowl, beat cream cheese, milk and eggs on low speed until smooth. Stir in Swiss cheese and onions; set aside.
Cover beans with water and soak overnight or 6 to 8 hours. Drain beans. Wash and place in large pot with ham hock and 2 quarts of water. Simmer for 45 minutes.
Cut 2 circles (2 inches each) from each slice of bread using biscuit cutter. Toast 1 side of bread rounds under broiler. Mix together sausage, sour cream, horseradish and flour. Spread untoasted side of each bread circle with sausage mixture. Bake at 450° for 10 minutes. Makes 32 canapes.
Place peanut butter and morsels over hot water until morsels melt. Stir until melted. Add noodles and coat. Drop by teaspoon onto waxed paper on cookie sheet. Chill until set. Chips of candied cherries (red and green) on tops are nice for Christmas plates.
Melt butter and saute onion to light brown. Drain butter into saucepan. Add potatoes and 1 pint boiling water. Simmer 10 minutes. Add fish and simmer 20 minutes. Add milk, salt and pepper. Heat to boiling point.
Beat cream cheese, sugar and lemon juice in large bowl with electric mixer on medium speed until well blended. Gently stir in 2 cups of the Cool Whip. Spoon into crust. Refrigerate 3 hours or until set. Spread remaining Cool Whip over cheesecake. Arrange berries in rows on top of cheesecake to resemble a flag or other desired design.
Sift together flour, sugar, baking powder and salt. Cut Crisco into ingredients. Add eggs, milk and vanilla, making into a soft dough.
Bake in 2 layers. When done, place berries between and on top of cake.
Brown ground beef until well done. Brown onion and peppers. Combine with ground beef. Add spaghetti and enough water to simmer slowly for 20 minutes. Salt and pepper to taste.
Cook and drain macaroni. Brown and drain ground beef. Combine all ingredients except cheese. Put into a 13 x 9-inch pan. Cover top with cheese. Bake at 350° for 15 to 20 minutes, until cheese is browned and melted.
Preheat oven to 300 degrees. Mix crust ingredients and put into springform pan. For chocolate crust, add 1/3 cup Hershey's cocoa.
Cream the sugars and shortening together. Add eggs and vanilla; beat. Sift dry ingredients together and add alternately with buttermilk. Add diced apples. Mix chocolate chips, cinnamon and white sugar. Sprinkle over above mixture. Bake at 350° for 35 minutes.
Mix cake mix, 2 eggs and 1 stick oleo together and pat into bottom of oblong pan that has been sprayed with Pam or shortening and floured. Combine cream cheese, 2 eggs and powdered sugar together and spread mixture over crust in pan. Bake at 350° for 40 to 45 minutes.
Mix sugar and cornstarch in saucepan; add 1 cup water. Bring to a boil, stirring constantly. Cook until thick and clear. Remove from heat and add jello. Stir until completely dissolved. Place strawberries in baked crust. Pour hot mixture over strawberries. Chill. May be served with whipped topping. This is quick, easy and delicious!
Brown sausage and green pepper in skillet. Add tomatoes, sour cream and chili powder. Add this to cooked macaroni and pour into large casserole. Bake in 350° oven for 1 hour or until liquid is absorbed. Serves 6.
Layer noodles, hamburger, sauce and cheese in a 9 x 13-inch pan, then make second layer of each. Top with Parmesan cheese. Bake in a 350° oven for 45 minutes.
Mix margarine, sugar, vanilla, eggs and flour. Spread 3/4 of batter on a 9 x 13-inch greased and floured pan. Pour in filling. Place rest of batter on top. Spread a little. Bake 45 minutes at 350°. Sprinkle with sugar after baking, if desired.
Brown hamburger, onion and green pepper. Add celery, peas and cooked rice. Put into large casserole. Mix tomato soup with equal water. Add catsup. Pour over ingredients in casserole. Bake at 350° for 1 hour.
Cover chicken with water in a pot and bring to a boil. Add chopped green onions and salt. Simmer 15 minutes. Drain, but save broth. Remove meat from chicken and cut into small pieces.
Boil potatoes as usual. Saute onion. Drain potatoes and mash with margarine and cream cheese until blended. Add onion and mix. Add salt, pepper and garlic powder to taste. If potatoes are too thick, add milk until creamy. Serves a lot.
Place apples in a greased 8-inch square pan. Blend brown sugar, flour, oats, cinnamon, nutmeg and butter until crumbly. Spread over apples. Bake in oven at 350° until apples are tender and topping is golden brown.
Crumble sausage in a medium skillet. Cook over medium heat until brown; drain well. Spread bread cubes in a buttered 12 x 8 x 2-inch baking dish and top with sausage and cheese. Combine eggs, milk and seasonings. Beat well and pour over cheese. Cover and refrigerate overnight. Bake at 350° for 30 to 40 minutes or until set. Serves 6 to 8.
Whisk the pudding mix in cold milk. Stir in pumpkin and spices. Pour into pie shell and chill. Top with nonfat topping.
Open both cans of Shoe Peg corn and put into a medium mixing bowl (do not cook). Chop up the onions and tops, bell pepper and tomatoes. Mix well into the corn. Add 1/2 bottle of Green Goddess salad dressing and mix well. Chill slightly. Ready to serve.
Place oleo in saucepan and brown uncooked noodles until light golden brown. Pour in soup, water and rice. Bring to boil and simmer about 20 minutes or until rice is tender and moisture evaporated. You may have to add some water before rice is tender, so watch for that near the end of cooking time.
In electric blender, blend all ingredients except the oil to a smooth paste. Slowly blend in oil and stir until smooth. Serve with hot pasta; toss pasta with 1 to 2 tablespoons butter with pesto to taste. Leftovers may be placed in a small jar, covered with olive oil and refrigerated. Makes about 3/4 to 1 cup sauce.
Cream shortening and sugar until light. Add egg and molasses. Beat thoroughly. Sift dry ingredients together. Add to creamed mixture alternately with water, beating after each addition. Bake in greased and lightly floured 8 x 8 x 2-inch pan for 30 to 40 minutes at 350°.
Prepare mix and bake according to directions. After cooled, break into pieces. Prepare pudding according to directions, omitting chilling. In 3-quart trifle dish, place 1/3 of crumbled brownies. Follow with 1/3 of pudding and 1/3 of Cool Whip topping. Repeat layers with remaining ingredients. End with whipped topping on top layer. Garnish top with chocolate curls from candy bar.
Cook beef and onion over medium-high heat, stirring often until beef is brown. Drain. Stir in vegetables, thyme and undiluted soups. Mix. Peel and shred potatoes. Cook in melted butter until brown. Place on top of meat mixture. Bake in a 375° oven for 30 to 35 minutes.
Mix first 3 ingredients together. Make into small balls. Melt chocolate chips and paraffin in a small pan. Use a toothpick to dip balls in chocolate mixture. Place on waxed paper to cool completely. Refrigerate if you want.
Preheat oven to 375°. Grease cookie sheet. Combine all ingredients; mix well. Shape into small balls, using hands. Flatten biscuits. Place on greased cookie sheet. Bake at 375° for 8 to 10 minutes. Yields 40 biscuits.
Blend tomatoes in blender. Add other ingredients and blend together. Can be used with tortilla chips or as a sauce over tacos and/or burritos.
Preheat oven to 350°. Place chicken breasts in deep skillet. Add water to barely cover. Bring to a simmer and cook over medium heat until chicken is white throughout, but still moist, 12-15 minutes. Drain. When cool enough to handle, tear into 1 inch strips and layer in a greased 9x13 inch baking dish. Layer tortilla strips evenly over chicken.
Combine 1 2/3 cups flour and the salt in medium-size bowl. Add shortening; work into flour by rubbing rapidly between fingers until mixture resembles peas.
Pat zucchini to absorb moisture with paper towel. In skillet, saute zucchini and onion in magarine for 5 minutes. Separate dough into 2 long rectangles. Press or roll to form a 12 x 8-inch rectangle, sealing perforations. Spread filling evenly over dough. Sprinkle cheese on top of zucchini filling, starting at longest side, roll up and seal edges. Place, seam side down, on greased cookie sheet. With sharp knife, make cuts at 1-inch intervals halfway through roll. Brush with beaten egg and sprinkle with sesame seed. Bake at 375° for 15 to 20 minutes.
Bake cake according to directions and cool. Mix and cream together the cream cheese, pudding and milk. Spread over cooled cake. Top cake with crushed, drained pineapple, then spread Cool Whip over pineapple. Sprinkle coconut over top of cake. Keep cake chilled.
Tear spinach and lettuce into bite-size pieces. Layer lettuce, spinach, green pepper, bacon, mushrooms, green onions and eggs in large bowl.
Preheat oven to 375°. Combine flour, baking soda and salt. Set aside. Beat peanut butter and butter until fluffy. Add sugars and beat until smooth. Stir in flour. Mix and beat to soften dough. Fold in chips and peanuts carefully. Add peanut butter cups.
Boil water, vinegar, salt, pepper and sugar together for 5 minutes. Cool. Peel cucumbers and slice thin. Cover with cooled brine and refrigerate 2 to 3 hours. (Onions can also be added.)
Mix everything together. Use liquid from roast chicken to moisten or just add a little water. Bake at 350° for 30 minutes or in crock-pot.
Cream butter and shortening; gradually add sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating after each addition. Dissolve soda in buttermilk. Combine flour and salt; add to creamed mixture alternately with buttermilk, beginning and ending with flour. Mix just until blended after each addition. Stir in flavorings.
In large skillet, brown meat. Pour off fat. Add chilies and bouillon. Cook and stir until bouillon dissolves. Cool. In small bowl, combine sour cream and taco seasoning mix; set aside.
Preheat oven to 450°. Add ingredients in a large plastic bag. Close bag and shake. Empty bag into shallow baking pan; discard bag. Bake, stirring occasionally; 40 minutes or until potatoes are tender and golden brown. Makes 8 servings.
Heat oil in a large skillet or wok over medium heat. Add broccoli, carrots and onions; stir-fry until tender-crisp. Add water chestnuts.
In a large bowl, combine the flour, sugar, cocoa, baking soda, baking powder and salt. Stir in the oil, buttermilk and eggs. Add the water and stir until well mixed. Pour into a greased 9 x 13-inch pan. Bake at 350° for 35 to 38 minutes or until toothpick inserted near the center comes out clean. Frost with the following Caramel Icing.
In small bowl, combine cinnamon and sugar and mix well. In large skillet, heat 1/2 inch of oil over medium heat until haze forms. Fry tortilla quarters a few at a time, for 1 minute or until golden. Drain on paper towels and sprinkle with cinnamon-sugar mixture.
Combine cauliflower, broccoli, onion, mushrooms, water chestnuts, olives and peppers. Cover with Italian dressing; refrigerate and marinate overnight. Drain Italian dressing off of vegetables before serving. Serves 15.
Arrange peaches in a slightly greased dish. Blend sugar, flour, spices and butter until crumbly. Sprinkle over peaches. Bake in 375° oven for 25 minutes. Serve with whipped topping, if desired.
Pour boiling water over oatmeal; let sit for 10 minutes. Add sugars, margarine and eggs; set aside. Sift flour, salt, soda and cocoa together. Add to sugar mixture. Stir in 1/2 cup chocolate chips. Pour mixture into greased and floured 9 x 13-inch pan. Sprinkle with remaining 1/2 cup chocolate chips and bake for 40 minutes at 350°.
Cook carrots until tender in a small amount of water. Drain. Combine carrots, onion and green pepper. Set aside.
Mix up chocolate cake as directed. Grease and flour pan 9 x 13 x 2-inch. Pour half in pan and bake for 15 minutes. Melt butter, caramels and milk. Pour on top of cake. Pour rest of cake batter on top of caramel mixture and bake until done. Cool and frost with chocolate frosting. Bake at 350° until done.
In a 9 x 13 x 2-inch baking pan, combine soups, sour cream, broth, onion, mushrooms and seasonings. Arrange chicken on top of sauce. Bake uncovered at 350° for 1 hour or until chicken is tender. Serve chicken and sauce over noodles or rice. Garnish with parsley. Yield: 6 servings.
*Sour Milk: Add 1/2 teaspoon vinegar to 4 tablespoons milk; let stand for 15 minutes.
Brown ground beef, add seasoning, soup, milk and onions. Layer into greased casserole with chilies and cheese reserving part of cheese for top. Warm in oven until cheese melts. Serve over Dorito chips.