HumbleIntelligence/food-ner-1-Million huggingface dataset:
Fill deep pan with 2 inches oil and heat over medium heat. Oil should warm for approximately 20 minutes. Mix all dry ingredients in large bowl. Add water slowly until mixture is thick but not pasty. Roll hot dogs with sticks in batter. Dip in hot oil for 2 to 3 minutes or until golden brown.
Beat the cream cheese until light and fluffy. Gradually add sugar, mixing well. Add eggs, one at a time, beating well after each. Stir in vanilla. Place a vanilla wafer in paper cups in muffin pan. Spoon in cream cheese mixture over wafer filled cups, filling cups full. Bake at 350° for 20 minutes. Leave in muffin pan and chill overnight. Top with pie filling before serving.
Heat bacon, beef and onion in hot oil. When meat is brown, add seasonings, tomatoes and tomato paste. Simmer for 1/2 hour. Water may be added if sauce gets too thick. Remove bay leaf. Cook noodles according to package directions. Pour sauce over top of noodles. Top with Parmesan cheese and Mozzarella cheese.
Cream butter and sugar well; add egg yolk, cinnamon and vanilla. Spread in large flat pan sprayed with Pam. Spread unbeaten egg white on top. Drain off excess. Add 1 cup chopped nuts sprinkled and pressed on top. Bake at 325° about 25 minutes. Do not overcook. Cut while hot. Leave in pan until cool.
Cut apples into small wedges and add a small amount of lemon juice to prevent browning. Set aside and chill. Cook fresh asparagus until crisp and drain water. Chop when cool into 1-inch pieces.
Thaw corn, to separate grains, in large mixing bowl. Thoroughly mix dry ingredients, add them to corn to mix. In separate bowl beat eggs slightly, add milk and beat mixing well. Stir egg mixture into corn mix. Put margarine in 2-quart baking dish to melt. Pour pudding mixture into dish with melted butter and mix. Bake uncovered at 375° for 45 minutes stirring halfway through.
Mix together and store until ready to use. When ready to drink, add 2 teaspoons of mixture to 1 cup of boiling water.
Boil corn cobs in water; strain juice. Boil together sugar and juice and add lemon juice. Boil hard one minute, then add one bottle Certo. Pour in jars and seal.
Mix dry ingredients; coat fish. Melt a small amount of butter or oil in a shallow baking dish. Arrange fish in dish; bake at 450° for about 15 minutes.
Cut cream cheese in 1/4-inch cubes and refrigerate. Sift flour, etc. Cream shortening. Add eggs. Alternate water and dry ingredients. Fold in cream cheese, nuts and rind.
Beat eggs; add sugar and beat some more. Sift flour and baking powder together. Add to eggs and sugar and mix some more. Add vanilla and fold in cherries. Bake in 8 x 8-inch greased dish about 45 minutes at 325°.
Saute in skillet using small amount of water the first 3 ingredients. Add remaining ingredients. Simmer all ingredients together in covered skillet for 1 hour, stirring occasionally. Add up to 3/4 cup water if too thick. Put in baking dish to warm over.
Mix crackers and butter or margarine together. Press into a 9 x 13-inch cake pan.
Defrost spinach and drain. Combine spinach, onion, garlic, beef, cheese, crumbs, egg, salt and pepper. Mix well. Form into golf ball size balls.
Soak yeast with water and 1 teaspoon of the sugar. Add yeast mixture to the scalded milk. Add 1/2 cup sugar, salt and eggs; mix well. Add flour, a little at a time, beating well.
Devein and shell shrimp. Heat 1/2 cup water, 1/2 block butter and garlic salt. Add shrimp; cook until shrimp turn orange. Place cooked shrimp in colander; rinse with cool water. Let stand for 2 minutes, until water is drained. Put shrimp in a large bowl; pour kimchee base over. Add salt and pepper to taste.
Remove tortillas from refrigerator. Combine cream cheese, mayonnaise, onions and olives. Spread thin layer of mixture on tortilla. Arrange 4 slices of ham over mixture. Tightly roll up tortilla. Wrap individually in plastic wrap. Place in refrigerator at least 3 hours or overnight.
Pour melted margarine over rolled oats. Mix thoroughly. Add remaining ingredients and mix well. Pack down firmly into well-greased 9 x 13-inch pan. Bake at 350° (300° in glass) for about 25 minutes until mixture is a rich brown color and bubbling. Remove from oven; cool slightly in pan, then cut into squares and remove. (If toffies harden before they are cut, reheat slightly.) Makes 24 squares.
In 4-quart non-metal container, combine lemonade, limeade, powdered sugar, egg whites and crushed ice. Mix well. Cover and freeze, stirring occasionally. Remove container from freezer 30 minutes before serving. Spoon 2 cups slush mixture into blender. Add 1 cup Club soda. Blend until frothy.
Wash peas; soak in water overnight. Drain and rinse peas. In 5-quart Dutch oven, combine peas, 4 cups water and remaining ingredients. Cover and simmer 5 hours or until peas are tender. Makes 8 to 10 servings.
Clean mushrooms. Place in baking dish which has been brushed with 1 tablespoon olive oil. Sprinkle with parsley, garlic, oregano, 1/2 of bread crumbs and grated cheese. Add salt and pepper to taste. Pour balance of oil over this. Sprinkle with balance of bread crumbs. Bake in 325° to 350° oven for about 25 minutes or until tender. Add 1/4 cup water if mushrooms become too dry and bake 5 minutes longer. Serve hot. Serves 6.
Place in 3-quart bowl. Microwave at High speed for 2 minutes. Stir until blended. Cover; chill for 1 hour. Cut into squares and serve.
Mix all together. Place in a two crust pie shell. Bake at 425° for about 1 hour.
Slice potatoes lengthwise in half. Scoop out center of each potato to within 1/4 inch of potato skin. Reserve potato for other use. In medium skillet, over medium-high heat, combine turkey, onion and garlic. Cook and stir 5 minutes or until turkey is no longer pink; drain if necessary. Add tomatoes with juice, chili powder, oregano, cumin, crushed red pepper and salt. Simmer 15 minutes or until most of the liquid has evaporated. Spoon turkey mixture evenly into potato shells and sprinkle with cheese. Place shells in 13 x 9 x 2-inch pan. Bake in 375° oven for 15 minutes or until cheese melts.
Cut chicken into 1 inch pieces. Dip chicken into flour mixture. Drop into hot oil and cook until brown. Delicious!
Arrange in a casserole the layers of avocados, beef and onion, then repeat. Mix other ingredients and warm in saucepan; pour over top. Marinate several hours.
In a large skillet, combine pineapple syrup, water, vinegar, soy sauce, cornstarch, brown sugar and salt; mix until smooth. Bring to a boil, stirring constantly. Reduce heat and simmer until clear and thickened. Add meat strips and remaining ingredients. Cook 5 minutes until thoroughly heated. Serve over hot cooked rice.
Fill crock-pot full of apples and add other ingredients. Cook on low for 12 hours. Mix with portable mixer until smooth. Turn crock-pot on high and cook 2 more hours. Put into jars. Makes about 3 1/2 pints.
Fry sausage. Whisk eggs. Add milk, mustard, cheese and cooked sausage. Put bread in casserole dish. Put sausage-egg combination over bread cubes. Bake 1 hour at 350°. Serves 6. Serve with fresh fruit and danish.
Preheat oven to 375°. In large bowl, stir soup until smooth. Gradually add milk. Add stuffing, chicken, broccoli and celery; mix well. Spread mixture in 13 x 9-inch baking dish. Bake 35 minutes; top with cheese. Bake until cheese melts. Makes 8 servings.
Place the potato slices in a 9 x 13 baking dish. Cover with the cheese. Sprinkle with bacon. Pour butter over the top and season with salt. Bake at 350 degrees for 10 minutes.
Drain macaroni after cooking in boiling water until done, about 7 minutes. Drain well and add salt, Worcestershire sauce and salad oil. Stir in onion, celery, relish and pimento. In a separate container, combine mayo, vinegar, sugar and pepper. Stir into salad and add cheese. Chill before serving. Serves 8 to 10.
Mix together bacon, bell pepper, onions and tomatoes. Cook in bacon drippings for five minutes. Add rest of ingredients (rice, coloring, salt and black pepper). Cover with 1 quart of water. Stir together. Cook until done.
Then use your imagination and add nuts or raisins, chocolate chips, bananas, etc. Grease two loaf pans. Divide batter into loaf pans (about 1 1/2 cups each). Sprinkle each loaf with sugar and cinnamon. Bake at 325° for 1 hour. Enjoy!!!!!!
Preheat oven to 350°. Grease cookie sheet. Beat margarine and sugar until smooth and creamy. Stir in egg and vanilla. Combine flour and baking powder. Add to margarine mixture; mix well. Stir in cereal, peanut butter chips and peanuts.
In a bowl, combine the broccoli, peanuts, raisins and onion.
Mix all dry ingredients, then add everything, except raisins. Mix well. Add raisins. Bake in 8 x 8-inch pan at 350° for 45 minutes.
Mix together in a large bowl. Add mix to either hot water or hot milk. Use 2 heaping tablespoons for cup or 3 heaping tablespoons for large mug. Add marshmallows for an extra flavor.
Combine the egg, mustard, salt and vinegar in the bowl of the food processor fitted with steel blade. Pulse just to blend. With the processor running, very slowly add the oil until the mixture emulsifies (or thickens). Add the catsup, onion, and pickle relish. Pulse again just to blend. Stir in heavy cream. If the dressing seems to be too thick, thin it with a little water or cream. Makes about 1 1/2 cups.
Mix together meat, soups, noodles and milk. Sprinkle crushed potato chips over top. Bake approximately 45 minutes at 350°. Use a 9 x 9 x 2-inch pan.
Mix together except almonds. Put in buttered casserole. Sprinkle almonds on top, then sprinkle corn flakes on top. (Crush by hand.) Bake 30 to 40 minutes at 350°.
Defrost the broccoli and squeeze out water. Mix together the cornbread mix, melted butter, onion, eggs and melted Cheez Whiz in a large bowl; mix well. Add defrosted and drained broccoli; mix all together. Pour into a greased large black skillet. Bake at 375° for 35 minutes.
Mix together and put in a lightly greased 8 x 10-inch or 9 x 12-inch pan. Let set overnight. Bake 45 to 50 minutes at 350° (glass pan at 325°). Let sit for 9 to 15 minutes before cutting.
Cream sugar, shortening, eggs and vanilla thoroughly. Add soda and salt to flour (not sifted). Stir to blend. Add dry ingredients to creamed mixture. Mix well. Stir in candies. Drop by teaspoonfuls onto greased baking sheet. Bake at 375° for 10 to 12 minutes.
Drain pineapple, reserve 3 tablespoons of the juice. Combine sugar and flour, slowly stir in juice, then add cheese and pineapple. Mix well and put in greased one quart casserole. Combine margarine, crackers and a little grated cheese, sprinkle on top of casserole and bake at 350° for about 40 minutes.
Mix together. Bake at 350° for 45 minutes. Serve with Wheat Thins or crackers.
Combine all ingredients and mix well. Pour batter into a greased and floured tube pan and bake at 325° for 1 hour.
Cook onions in butter and broccoli for a few minutes. Add cooked rice, soup and cheese mix and pour into a casserole dish. Cover with bread crumbs. Bake 45 minutes at 350°. Makes 2 1/2 to 3 quarts.
Mix water and yeast according to yeast directions. In separate bowl, mix sugar and melted butter. Combine all ingredients. Place in a tight bowl in refrigerator as dough is better when thoroughly cold or made the night before. Grease muffin tins. Spoon in dough. Bake at 350° until brown. Makes 24 rolls. Leftover dough can be kept in refrigerator for 3-4 days.
Preparation of Squash: Trim stem and blossom ends of squash. Wash squash; cut necks off squash, cutting necks into 1-inch pieces. Bulb end of squash will be stuffed. Core bulb end of squash or use in another recipe. Squash core more easily when they are at room temperature. To core squash, use a vegetable/apple corer. Try not to puncture holes in squash while coring.
Combine ingredients; stir well. Spoon into a greased, shallow 2-quart baking dish. Bake, uncovered, at 350° for 30 minutes. Stir and bake an additional 15 minutes or until a knife inserted in center comes out clean. Makes 6 to 8 servings.
Prepare cake mix according to package directions using required butter and eggs, but reducing water to 1/2 cup. Spread batter in a greased 13 x 9 x 2-inch pan; spoon cherry pie filling over, folding evenly. Bake at 350° for 45 to 60 minutes or until cake springs back when pressed lightly in center. Sift confectioners sugar over top.
Mix sugar, margarine, vanilla, coconut and condensed milk. Shape into balls or spread in baking dish. Chill until set. Melt together 1/2 cake paraffin and chocolate chips, stir well until combined. Dip balls into chocolate mixture covering completely; cool on wax paper.
Remove shells, if desired. Place shrimp in one layer in shallow pan. Sprinkle with onion and garlic. Drizzle with wine. Dot with butter, sprinkle with parsley. Broil turning once until done 4 to 5 minutes, depending on size of shrimp. Shrimp should be pinkish when done. Remove to platter and garnish with lemon.
Mix all together well. Form in loaf and sprinkle with garlic salt on top. Bake at 350° for 1 1/2 hours.
Cream together the sugar, Crisco and oleo. Beat the eggs, one at a time, and add to mixture. Combine the flour and salt. Add the salt-flour mixture alternately with the milk. Fold in the flavoring by hand. Bake at 350° in greased tube pan for 1 hour and 45 minutes, starting in a cold oven! Do not open door while baking. Remove from pan immediately.
Boil sugar, brown sugar and butter 10 minutes. Remove. Add bits; stir. Add marshmallow, nuts and vanilla. Put in buttered pan (9 x 11-inch).
Mix butter and sugar. Add eggs, milk and vanilla. Add soda and enough flour for a soft dough. Roll batter with rolling pin until dough is about 1/4-inch thick. Cut with biscuit cutter. Cut out center with thimble. Bake at 350° for 8 minutes.
Blend cookies and place in bottom of deep dish pie pan for crust. Make chocolate pudding and chill 1/2 hour. Fold marshmallows and cherries into pudding. (Save 1 cherry for top.) Fold in 1/2 container Cool Whip. Pour over crust. Top with rest of Cool Whip, saving 1 tablespoon for center. Sprinkle top with nuts and grated candy bar. Put tablespoon of Cool Whip in center with one cherry. Keep chilled until serving.
Put cream, semi-sweet chocolate pieces, miniature marshmallows and salt into a pot. Stir over low heat until chocolate and marshmallows melt completely and mixture thickens (let cool).
Drain clams, reserving 1/4 cup liquid. Beat cream cheese until smooth; add reserved liquid and next 3 ingredients. Blend well. Stir in clams and 2 tablespoons green onions. Spoon into a small shallow baking dish. Cover with aluminum foil.
Brown the pork chops on both sides and arrange in a shallow 13 x 9-inch pan. Lightly mix the bread cubes with the onions, butter, 1/4 cup water and the poultry seasoning. Place a mound of stuffing on each chop. Combine the soup and 1/3 cup water. Pour over the chops. Bake at 350° for 1 1/2 hours or until tender.
Spray a 13-inch oblong cake pan with Pam. Layer ingredients in order. Make sure margarine is spaced over the top pretty evenly. Bake at 350° for 1 hour. This is fast and good served with ice cream while warm if possible. I get better results if I spread layers rather than just dumping in ingredients.
Cream together shortening, sugar and salt. Add boiling water and stir until shortening is dissolved. Add cold water. Dissolve yeast in 1/3 cup warm water. Add eggs to shortening mixture. Stir in yeast. Gradually add flour until fairly stiff (leaves side of bowl). Divide dough into 2 separate bowls (greased). Cover with towel and refrigerate overnight. Let stand at room temperature for 1 hour or more before shaping in rolls (you can knead 2 minutes or so). Put butter on your hands before kneading. Pinch off small portion of dough. Shape into small balls. Place on greased baking sheet or pan. Bake at 375° for 15 minutes or until nicely browned. Rolls can be frozen. Take out of freezer and let stand until rolls reach room temperature before baking.
Combine milk, sugar, egg yolks, margarine and vanilla. Cook and stir over medium heat until thickened. Add coconut and pecans. Cool until thick enough to spread; beat occasionally.
Cream the oil and sugar gradually. Beat yolks until thick and add together dry ingredients. Add alternately with milk; beat until smooth. Add vanilla. Fold in stiffly beaten egg whites.
Cream margarine and sugar. Add eggs, one at a time, beating well. Mix flour, soda, baking powder and salt. Add gradually, alternating with buttermilk. Add vanilla and mix well. Pour into well-greased tube pan and bake at 350° for 1 hour.
Heat oil in large skillet or wok over medium heat. Add chicken, cook and stir until lightly brown. Add remaining ingredients, cook and stir until heated through.
Wash cauliflower and break into flowerets. Place all vegetables in a 2-quart covered casserole. Melt the margarine in saucepan. Add flour and stir. Add the milk and cook until thickened. Remove from heat and add cheese and stir until melted. Pour over the vegetables. Cover and bake at 325° for about 45 minutes. Serves 6 to 8.
Cook macaroni in boiling water and drain. In saucepan, melt butter and blend in flour, salt and pepper. Add 2 cups milk. Cook and stir until thick and bubbly. Add 1/4 cup chopped onions and 8 ounces cheese (cubed). Stir until melted. Mix cheese sauce with macaroni. Turn into 1 1/2-quart casserole. Sprinkle with grated cheese. Bake at 350° for 35 to 40 minutes. Serves 6.
Put pheasant in pan and combine the rest of the ingredients. Bake at 350° until tender, basting often.
Melt butter in skillet. Add brown sugar and 1/2 cup milk. Boil 5 minutes. To that add 1 1/2 cups milk mixed with egg yolks, flour, salt and vanilla. Cook until thick. Pour into pie shell. Top with egg whites. Brown for 12 to 15 minutes at 350°.
Place everything except oil in the blender. Press chop 3 or 4 times. Add oil and heat until hot. Do not boil.
Melt margarine in saucepan. Beat in sugars, egg and vanilla. Sift flour, baking powder, salt and cinnamon. Add to first mixture with chopped apple and nuts. Spread in greased and floured 8 x 8-inch pan. Sprinkle with a mix of sugar and cinnamon (about 1/4 cup sugar and 1/2 teaspoon cinnamon or less). Bake at 350° for 25 to 30 minutes or when top springs back. Cool. Cut into squares.
Fry ground chuck. Add onions, drain and add tomato sauce, hot sauce, salt and pepper. Simmer 10 minutes. Steam buns and top with barbecue.
Spread chicken and veggies in dish. Mix next four ingredients. Pour over chicken and veggies. Mix together baking mix, milk and margarine; pour on top. Bake at 450° for 40 minutes in 2-quart dish.
Mix powdered sugar and peanut butter together to coarse meal consistency. Mix and cook next 7 ingredients, over low heat to pudding consistency.
In a 1 1/2-quart baking dish, combine beans, milk, soup, pepper and 1/2 can of onions. Bake, uncovered, at 350° for 30 minutes. Top with remaining onions and bake for 5 minutes more.
Saute the onions in 1 tablespoon of butter. Add hamburg; fry and drain. In a large pot add onions and hamburg mixture. Then add the rest of the ingredients. Bring to a boil, then simmer 1 to 2 hours or all day.
Heat pineapple (juice included) enough to dissolve Jell-O. Cool to lukewarm. Add buttermilk and stir thoroughly. Add Cool Whip. Whip and stir thoroughly. Refrigerate.
Pack cucumbers and onions in large jar with a good lid. Heat remaining ingredients over low heat, stirring frequently. Do not overcook. Pour mixture over pickles and onions and seal with the lid. Store in the refrigerator for a few days.
Mix. Put 1/2 meat mixture, 1 pan. Put on 1/8 pound mild Cheddar cheese, cut in strips and 2 large dill pickles, sliced. Put rest of mixture on. Pour on 1 can tomato juice. Cook 1 hour.
In 1-quart casserole, combine peaches, sugar, 1 tablespoon baking mix and cinnamon. In medium bowl, mix remaining 2/3 cup baking mix with brown sugar. Cut in butter until mixture is pea size. Stir in milk until moistened. Drop by spoonfuls onto peaches. Bake at 400° for 30 minutes. Let stand 5 minutes.
Add enough water to the mix until smooth. Add grated cheese. Spray cookie sheet with Pam and drop biscuits by tablespoons onto sheet. Bake at 350° until done.
Cream sugar, salt and butter thoroughly in mixing bowl. Beat eggs into mixture, one at a time, until light and fluffy. Sift together flour, baking powder, soda and nutmeg. Combine bananas and milk. Add parts of dry and liquid ingredients alternately to creamed ingredients, blending well after each addition. Add nuts; mix briefly. Turn into 9 x 5-inch loaf pan. Bake at 350° for 60 to 70 minutes. Turn out on cooling rack; wrap in plastic or foil when cool.
Microwave chocolate and milk in large bowl on High for 2 to 3 minutes or until chocolate is almost melted, stirring halfway through heating time. Stir until chocolate is completely melted. Stir in vanilla and walnuts. Spread in foil-lined 8-inch square pan. Refrigerate 2 hours or until firm.
Mix flour and lemon zest eogether with whisk in a medium bowl. With pastry cutter or 2 knives, cut in butter until dough resembles coarse meal. Add ice water, 1 tablespoon at a time, and blend until dough can be gathered into a ball. Divide dough in half, flatten into disks, and wrap tightly in plastic wrap. Refrigerate 1 hour or until firm.
Brown the egg noodles in the Crisco in a heavy-gauge saucepan over low heat. Add the rice, chicken broth and butter. Bring to a boil. Stir until butter is melted. Turn heat to low. Cover with a lid. Cook about 20 minutes or until rice is tender. Add salt as needed.
Sift together flour, soda and salt in a bowl. Add butter, sugar, egg and lemon rind. Beat until smooth (about 2 minutes). Fold in pecans and rolled oats. Drop by teaspoonfuls onto greased cookie sheet. Bake at 375° for 8 to 10 minutes. Makes 3 1/2 dozen.
Cook cake as directed on box. Split layer of cake and cool. Spoon first filling and then second filling between each layer, except for the top layer. Put icing on top and sides, then your 1 bag of frozen coconut on top and sides.
Bake cake as directed on box. While cake is hot, punch holes in cake. Pour Eagle Brand milk and cream of coconut over top. Cool. Spread with Cool Whip and top with flaked coconut. This is moist and delicious!
In large bowl, put peanut butter and blend in melted butter. Add Rice Krispies and powdered sugar; mix well with hands until all ingredients are blended. Roll in balls. Melt in double boiler the chocolate chips and the paraffin. Roll balls in chocolate chips and the paraffin and set to dry on a waxed paper-lined cookie sheet. Makes about 40 to 43 balls.
Roll Tri-Tip in Pappy's seasoning. Light the coals and let them get hot. Take Tri-Tip and Pappy's seasoning and season as desired. Put meat on the grill and close lid. Wrap potatoes separately in foil and put in oven at 350° to 400°. Bake 30 to 45 minutes, depending on size of potatoes. Get large pot. Boil water and put corn in. Cut up lettuce, tomatoes and shredded cheese. Combine and put in refrigerator to chill. Tri-Tip need to cook 30 minutes on 1 side, 30 minutes on the other side (lid closed). When Tri-Tip is done, cut up slices as desired. Set table. Butter corn. Take out potatoes and salad. Enjoy dinner, seasoning as desired.
Drain pineapple juice into saucepan. Layer cheese, pineapple and pecans in large bowl. Beat egg, flour, sugar and salt together. Add this mixture to pineapple juice and cook slowly, stirring constantly, until it thickens (over medium heat). Pour over layers and mix. Cover with plastic wrap and refrigerate.
Mold into ball. Bake at 350° for 10 minutes. Sprinkle with paprika.
Bake cake mix in 9 x 13-inch greased and floured pan. Cool.
Dissolve yeast in 1/2 cup warm potato water. Add remaining water. Mix in ingredients and knead until smooth.
Melt caramels with 1/2 cup milk over low heat, stirring until smooth. Combine remaining milk, mix and butter. Mix well; press half of cake mixture into bottom of greased baking pan. Bake at 350° for 6 minutes. Sprinkle 1 cup walnuts (chopped) and chocolate pieces over crust. Top with teaspoonful of remaining cake mixture. Press gently into caramel mixture. Sprinkle with rest of walnuts, pressing lightly into top. Bake at 350° for 20 minutes. Cool slightly. Refrigerate. Cut into bars to serve. Makes 2 dozen.