HumbleIntelligence/food-ner-1-Million huggingface dataset:
Sift together dry ingredients. Stir in remaining ingredients. Drop batter by teaspoonfuls into hot, 375°, fat. Fry until golden brown. Drain on absorbent paper; roll in powdered sugar. Makes 30.
Brown hamburg in large frypan with green pepper, garlic powder and onion powder. Drain fat from pan. Add taco seasoning mix. Add chili. If desired, add hot pepper. Add the cut up cheese and cook until cheese is melted, stirring as cheese melts. Serve with nachos. Great reheated.
In large shallow dish or plastic bag, combine all ingredients except chicken; mix well. Add chicken. Cover; marinate in refrigerator 6 hours or overnight, turning occasionally. Preheat oven to 375°; arrange chicken on rack in aluminum foil-lined shallow baking pan. Bake 40 to 45 minutes. Serve hot. Refrigerate leftovers.
Boil chicken. Remove bones and excess skin. Add bouillon cubes to broth and bring to boil. Divide each biscuit into 4 pieces (use scissors) and drop into broth. When mixture thickens, add chicken. Boil noodles separately and drain. Add to chicken mixture. Salt and pepper to taste.
Cream margarine; gradually add sugar, beating well. Add eggs, peanut butter, vanilla extract and corn syrup; beat well. Add oats, soda and salt, stirring well. Stir in remaining ingredients. Drop dough by 1/4 cupfuls, 4 inches apart, onto lightly greased cookie sheets. Bake at 350° for 12 to 15 minutes (centers of cookies will be slightly soft). Cool slightly on cookie sheets; remove to wire racks and cool completely.
Combine the yeast, water, salt and sugar. Stir in the flour a little at a time until the dough is stiff enough to knead. Knead dough until it becomes soft, about 5 minutes. Cover cookie sheet with foil and sprinkle with 1 tablespoon flour. Shape pretzels and place on prepared cookie sheet. Brush with mixture of 1/2 cup water and 1 teaspoon baking soda. Sprinkle with coarse salt. Bake at 400° until lightly brown (about 15 to 20 minutes).
Drain kraut. Use your own judgment on amount of pepper, carrots and onions and mix with kraut. Add sugar. Mix well. Refrigerate. The longer it sets in refrigerator, the better it is.
Wash and quarter potatoes. Put in cold water. Melt margarine in 9 x 13-inch pan. Mix dry ingredients. Put potatoes and dry mixture in a bag and coat. Lay potatoes in melted margarine and bake at 375° for 1 hour, turning once.
Put sugar and Kool-Aid in gallon jug. Add enough hot water to dissolve. Next, add pineapple juice to jug. Finish filling jug with water. Freeze.
Mix raisins, dates, soda and water; let cool. Cream sugar, shortening and eggs. Add vanilla, flour and salt. Blend and add pecans. Bake in 3 (1 pound) coffee cans or 6 (16 ounce) cans (sprayed with Pam) for 1 hour at 350°. Freezes nicely.
Mix pudding and milk and stir until thick. Add gummy worms. Crumble Oreo cookies (chocolate wafers only); set aside. Place pudding and worms in clean clay pot. Sprinkle Oreo crumbs on top. Place flowers in pot. Use spade to serve.
Mix and press into 9 x 13-inch pan 1 stick margarine (melted) and graham cracker crumbs.
Brown ground beef well in oil in a large frying pan over high heat. Add onions, garlic and mushrooms. Reduce heat and continue cooking, stirring occasionally, until onions are soft. Stir in seasoning and spinach. Cook about 5 minutes. Add eggs. Stir mixture over low heat just until eggs begin to set. Serve with French bread. Serves 4 to 6.
Slice cabbage fine. In bowl, combine sugar, vinegar, soy sauce, pepper and salt. Heat oil in large skillet. Add garlic and green onions; stir-fry for 2 minutes. Add cabbage and stir-fry 2 to 3 minutes. Stir in the sugar-vinegar mixture; heat through and remove from fire. Serve warm.
Dissolve 1 package jello in 1 cup boiling water. Add cold water and chill until slightly thickened. Dissolve remaining package jello in 1 cup boiling water. Add ice cream; stir until smooth and pour into serving bowl. Chill until set but not firm. Arrange peaches on gelatin/ice cream mixture. Top with clear gelatin. Makes 5 cups or 10 servings.
Combine all ingredients well and shape into balls. This is a stiff dough and needs to be mixed with your hands. Bake at 325° for 20 minutes.
Butter pie plate. Line with buttered tortillas, leaving 1/2-inch extended up. Sprinkle onion, tomato and chiles in bottom of dish. Beat eggs. Mix with flour, salt and baking powder. Add milk. Fold in cheese and pour over pie dish. Bake at 350° for 40 to 45 minutes. Garnish with sliced avocado, if desired. Serves 4.
Mix together soup mix, salad dressing and preserves or cranberries. Pour over chicken and marinate 1 hour in refrigerator. Bake at 350° for 1 hour or until tender.
Cream cocoa and shortening together. Add sugar and then eggs. Mix in flour. Add nuts. Bake in 350° oven for 30 minutes.
Blend sugar and honey in pan. Add water and cook over low heat, stirring frequently, about 12 minutes, to a soft ball stage. Remove from flame and add sesame seed. Stir well and spread on buttered pan to 3/4-inch thickness. When cool, cut into squares, 1 x 2-inch. Wrap each in waxed paper to keep moist.
Melt white chocolate wafers. Mix all other ingredients together. Pour melted white chocolate over this; mix and toss to coat evenly. Mound and drop (approximately tablespoon) on waxed paper. Allow to set until hardened.
Boil cauliflower, but not too soft. Dip cauliflower in beaten egg, then bread crumbs mixed with remaining ingredients. Fry in oil until brown. Serve with cheese sauce.
Cut broccoli lengthwise. Halve spears crosswise. Cook in 1 inch of boiling salted water for 10 to 15 minutes or until just done. Drain. Chill broccoli in screw-top jar. Combine vinegar, soy sauce, sesame oil and sugar. Cover and shake to mix well. Drizzle vinegar mixture over broccoli. Toss gently. Sprinkle with toasted sesame seed. Makes 4 to 6 servings.
In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
Drain oranges and pineapple; add remaining ingredients. Chill salad about 1 hour before serving. Will keep up to a week in refrigerator if covered. Serves 6.
Cream cheese and butter. Add dry ingredients. Put through cookie press. Bake in a slow oven at 325°.
Combine first 7 ingredients in large bowl; stir in boiling water. Let stand 10 minutes. Pour oil to depth of 1/4-inch in large skillet. Using a tablespoon dipped in hot water; drop cornmeal mixture into hot oil. Fry over medium heat for 1 minute on each side or until golden brown. Drain on paper towels. Yields 24 fritters.
Mix cream cheese, mayonnaise, whipped cream and pineapple. Cut cherries and marshmallows and add to mixture. Chill.
Brown meat in oil. Add onion, green pepper and garlic. Sprinkle flour in slowly, stirring constantly. Add hot water. Add chopped tomatoes, green chilies and comino seed.	Simmer slowly until meat is tender and sauce thickens.	May have to add small amount of hot water occasionally. When meat is tender, heat tortillas.	Put meat mixture on tortilla, roll up and serve.
Mix all ingredients. Put into hot, greased cast-iron skillet. Bake at 350° for 30 minutes. Take out and sprinkle cheese on top. Continue baking for 10 to 15 minutes, until done.
Combine pie filling mix, pumpkin, milk and spices in bowl. Mix slowly with electric mixer until blended. Fold in whipped topping. Spoon into pie crust. Freeze until firm, 4 hours or overnight. Let stand at room temperature 30 minutes before cutting. Garnish with whipped topping on top.
Spread bread with butter. Put buttered side on bottom of greased 13 x 9 x 2-inch pan. Put aside.
Mix all ingredients and put in buttered 2-quart casserole dish. Bake at 350° until lightly brown (approximately 35 to 45 minutes).
Mix flour and milk; heat on stove until thick. Beat egg; add with bread crumbs, parsley, salt, pepper and chopped onion to crab meat. Mix in flour mixture. Prepare into cakes. Dip in bread crumbs. Must be made ahead of time and put in the refrigerator until you are ready to deep fry the cakes.
Preheat oven to 350°. Combine all ingredients in a large bowl; mix well. Roll by hand into balls. Place on cookie sheet and bake at 350° for 10 minutes. Place confectioners sugar on wax paper. Remove cookies from oven and roll in sugar. Let cool; roll in sugar two additional times.
Mix ingredients thoroughly. Form into 3 to 6 inch logs and wrap in Saran Wrap. Refrigerate for 24 hours. Place on broiler pan and bake 1 hour at 350°.
Tear cake into pieces. Put in a large bowl. Sprinkle 1/2 of Heath bar bits over cake. Cook pudding according to package directions and let cool. Pour pudding over cake (mix a bit, if necessary). Put in refrigerator overnight. Cover top with Cool Whip and sprinkle with remainder of Heath bar chips. Kids of all ages love it!
Combine first 6 ingredients and mix well. Add raisins and nuts. Bake in greased 9 x 13-inch pan at 300° for 30 minutes.
Drain juice from oranges and pineapple. Dissolve Jell-O in 1 cup boiling water. Add ice cream while hot. Add rest of ingredients and chill.
Mix with fork and put in ungreased 9 x 13-inch cake pan. Bake 40 to 45 minutes at 350°. Spread topping on cooled cake. Keep cake refrigerated.
Saute onion in a little oil. Add carrots and squash. Cook 5 minutes. Add garlic and dried seasonings. Add all cans; simmer 30 minutes. Add pasta and fresh basil; cook 15 minutes. Sprinkle with fresh Parmesan/Romano cheese.
Beat the eggs in a mixing bowl, and add the chicken. Let marinate in the refrigerator for 2 hours.
Mix together flour, pecans, margarine and sugar. Spread in a 13 x 9-inch baking pan. Bake at 350° for 15 minutes.
Mix all dry ingredients. Work in shortening as for pie dough. Add liquids. If egg is not used, it may take a little more milk. Bake in 9 x 13-inch pan or you can cut in half and use smaller pans. Bake at 375° to 400° until done. This is delicious with raw or cooked fruit and whole milk.
Preheat oven to 350°. Grease and lightly flour 4 x 8 loaf pan. Sift baking powder, baking soda, salt, sugar and flour. Add cranberries and nuts; mix lightly. Combine beaten egg, orange juice, melted butter and orange rind. Combine with flour mixture. Stir just to moisten and fill pan. Bake 1 hour or until loaf "cake tests" done. Invert on rack. Cool 1 hour.
In a bowl, mix milk and eggs thoroughly. Add lemon juice and beat until it starts to thicken. Pour into pie crust. In a small bowl, beat reserved egg white and sugar until stiff. You should be able to form peaks. Spread over pie. Brown egg white/sugar mixture in oven. Refrigerate after it has cooled.
Make up lemonade concentrate as directed on can. Pour into punch bowl and stir in cranberry juice. Add ginger ale and ice cubes. Mix well. Float scoops of sherbet on top. Makes 48 (4 ounce) servings.
In saucepan, stir together sugar, cocoa and cornstarch. Add milk. Bring to boil and cook, stirring constantly, until thickened. Remove from heat. Add almond extract and cool. Just before serving, stir in Cool Whip.
Rinse and drain wild rice. Saute in oil until lightly browned; partially cook in water about 30 minutes. Drain, reserving liquid. If necessary, add water to measure 1 1/2 cups. Over medium heat, saute onion, celery and carrot in butter until onion is transparent; reduce heat. Blend in flour; cook over low heat, stirring until mixture is bubbly. Cook about 5 minutes but do not brown. Using wire whisk, blend in chicken broth and reserved wild rice water. Heat to boiling, stirring constantly. Boil and stir 1 minute. Add wild rice, half and half and ham; blend well. Season with salt and pepper. Stir in rosemary and simmer about 20 minutes; do not boil. Garnish with parsley. Yields 10 (1-cup) servings.
Melt and stir cheeses. Add onion and sauces. Chill until you can mold into a ball. Mold into a ball and roll into nuts, parsley flakes or celery flakes.
Put roast in a pot with no handles that can be put in the oven. Add 1 cup water; pour mushroom soup over roast and add 1 package Lipton onion soup.	Cook for 1 hour per pound at 325°.
Beat together flour, salt, eggs, margarine and sugar. Soak warm water, sugar, yeast, margarine, brown sugar, cinnamon and raisins 10 minutes or until bubbly.
Stir flour with salt and baking powder. Combine milk, honey, egg, blueberries and shortening; add to dry ingredients. Stir quickly, just long enough to moisten dry ingredients. Fill greased muffin tins half full. Bake in a 400° oven for 35 minutes, or until browned. Yields 12 muffins.
Cook zucchini in 2 cups boiling water until tender. Brown hamburger and onions, then mix all together in baking dish. Dot with butter and cracker crumbs. Bake at 350° for 1 hour.
Combine all ingredients and cook in covered crock-pot for 8 to 10 hours. With wire whisk or fork, stir until shredded. Stir occasionally while cooking.
Sprinkle uncooked rice in ungreased casserole dish (1 1/2 or 2 qt. size). Mix together in a bowl: 2 cans cream of chicken soup and 1 can water. Pour soup mixture over rice. Stir mixture and rice, making sure all the rice is moistened. Lay raw, salted chicken on top of rice. Cover with lid or foil and bake 1 1/2 hours at 350 degrees. Remove foil about 30 minutes before serving to brown chicken.
Spray a 3-quart saucepan with nonstick coating. Add chopped onions and bacon; cook and stir over medium heat until onions are tender, not brown. Stir in water and potatoes, bring to boiling and reduce heat. Cover and simmer 10 to 15 minutes or until potatoes are just tender. Using a potato masher, slightly mash some of the potatoes. Stir in evaporated milk, butter seasoning mix, salt and pepper. Cook and stir over medium heat until heated through. Do not boil! Top with sour cream and chives, if desired. Makes 6 servings.
Stir the combined milk and beaten egg into the mix until blended. Bake on hot griddle or in waffle iron. (Milk can be increased if a thinner griddle cake is desired. If the batter is thinner, waffles require longer baking to make them crisp.) Yields 6 griddle cakes or 2 waffles.
Place water in a 1-quart measuring cup. Stir in sugar and cornstarch. Microwave on HIGH for 2 to 3 minutes or until boiling. Stir in gelatin until dissolved. Pour over berries in large bowl and toss together gently. Turn into baked pie shell. Chill several hours or until set. May be served with whipped cream or Cool Whip. Serves 6 to 8.
Shred soap using a grater. Place in a large bowl. Add water. Microwave on High for 5 to 6 minutes or until soap is dissolved. Stir every 2 minutes. Let cool. Mixture thickens as it cools. Fill pump-type soap dispenser.
Dissolve yeast in water. Mix in Bisquick. Beat vigorously, then turn dough onto surface, well dusted with Bisquick. Knead until smooth (20 times). Shape as desired. Place on lightly greased baking sheet. Cover with damp cloth. Let rise in a warm place about 1 hour. Heat oven to 400° and bake 10 to 15 minutes until brown. Brush with butter. Makes 16 rolls.
Bake cake as directed in two eight or nine inch cake pans. Cool and cut the 2 layers in half to make 4 layers. Mix together sugar, sour cream, nuts and coconut. Spread 1/3 of mixture on each layer of cake (except for top layer). Use frosting mix to frost cake and enjoy.
Grease a 2 1/2-quart casserole. Combine ingredients and bake 20 minutes at 350°. Or cook in a crock-pot for a couple of hours.
Melt butter. Mix dry ingredients and milk. Add 3 tablespoons of butter to mix. Pour remaining butter into casserole dish. Pour batter into dish. Add berries by mashing in. Do not stir. Bake at 350° for 45 minutes.
Melt margarine and slightly saute onions. Place all ingredients in 1-quart casserole. Bake, covered, in 350° oven for 50 to 60 minutes. Yield: 8 servings.
Mix flour, sugar and salt in double boiler. Add pineapple juice and cook 3 minutes. Cool. Cream cheese with 2 tablespoons cream. Add lemon juice, pineapple, oranges, marshmallows, cherries, nuts and mayonnaise to cooled mixture. Whip 1 cup cream. Fold into mixture. Pour into freezing tray. Freeze until firm. Cut into wedges. Serve on lettuce leaves.
In a medium saucepan, melt the margarine and stir in sugar, then add cereal crumbs, reserving 1/3 cup for garnish. Pat crumbs firmly on bottom of 9 x 13-inch baking pan. Bake at 300° for 12 minutes.
Mix the first five ingredients together. Roll out to 1/8 to 1/4 inch thick. Spread with peanut butter. Roll up like a jelly roll. Chill, slice and serve.
Cream sugars, shortening and butter. Add eggs one at a time. Add sifted dry ingredients, alternating with milk. Cook at 350° for 1 hour and 15 minutes.
Combine all ingredients in a casserole dish. Cover. Bake at 250° for 1 1/2 hours or microwave for about 10 to 15 minutes.
Combine Ramen seasoning packets, sugar, vinegar and oil. Break up Ramen noodles. Chop cabbage and onions. Toast almonds and Ramen noodles at 350° for 15 minutes. Mix together 1/2 hour before serving.
In skillet, cook beef or pork, onion, green pepper and garlic until meat is browned. Drain off fat. Add rice. Cook, stirring constantly, for 2 minutes. Add undrained tomatoes, tomato sauce, Worcestershire sauce, basil, 1 1/2 cups water and 1 teaspoon salt. Bring to boiling. Reduce heat, cover and simmer 25 to 30 minutes or until rice is tender. Stir occasionally. Remove cover, if desired. Makes 6 servings.
Crush 1 roll of cookies at a time. Separate into 3 bowls. Cream together butter, cream cheese and powdered sugar. In separate bowl, mix milk, pudding and Cool Whip. Mix butter mixture and pudding mixture together. Layer bowl with cookies, pudding, cookies, pudding and ending with cookies. Refrigerate!
Prepare mushrooms; set aside. Finely chop all peppers and onion. Mix together with oregano, parsley and water. Fill each mushroom. Bake at 350° for 10 minutes or until golden brown. Serve warm.
Top with sour cream. Can't beat it. Wonderful for parties, buffet luncheon or dinners.
To Hershey's cocoa powder, add butter and melt. Stir and blend well. Add boiling water. Stir well and add sugar, corn syrup and vanilla or rum.
Dip chicken pieces into beaten egg. Combine bread crumbs and Parmesan cheese. Coat chicken with this dry mixture. Place pieces in 9 x 13 pan. Melt butter and lemon juice in pan. Gently pour 1/2 of this sauce over chicken. Bake, uncovered, at 375° for 30 to 40 minutes. Spoon rest of sauce over chicken before serving. Nice served with pasta or rice and a tossed salad.
Put meat tenderizer on meat first. Heat listed ingredients and stir until mixed. Pour over meat and cover 1 to 2 hours.
Mix and place in round casserole dish. Sprinkle with paprika. Bake at 350° for about 1 hour, until "firm" and browned.
Beat egg whites; set aside. Beat yolks and combine with flour and sour cream. Fold in egg whites. Layer in buttered souffle dish: zucchini, bacon, egg mixture and cheese. Bake at 350° for 25 minutes.
Put all ingredients in blender for 7 minutes. Pour into an 8-inch square glass baking dish. Bake 1 hour at 325°. Pour cherries or pineapple pie filling on top.
Brush biscuits with melted butter and sprinkle with sugar. Bake on an ungreased cookie sheet at 350° for 14 to 17 minutes or until light golden brown. Split biscuits in half and top with whipped cream and sweetened strawberries.
Mix dry ingredients. Add shortening and flavoring; beat well. Add eggs, one at a time, beating well each time. Sprinkle nuts with 1 tablespoon flour and stir in. Bake in tube pan for 1 hour at 350°.
In a mixing bowl, combine ground beef, rice, onion, green pepper, egg, salt and pepper. Mix well to blend. Shape meat mixture into 24 meatballs, about 1 1/2-inches in diameter. Place meatballs in slow cooking pot. Pour soup over meatballs. Cover and slow cook at setting #3 for 7 to 8 hours, or setting #4 for 4 to 5 hours. Makes 4 to 6 servings.
Combine all-bran cereal, raisins, hot water and oil. Let stand 30 minutes. Add to mixture the eggs, buttermilk and molasses. Stir into wet mixture the flour, sugar, baking soda and salt. Bake at 400° in muffin tins for 20 minutes. Makes 2 dozen.
Cut tops off peppers and save; remove seeds. Rinse and drain. In a 10-inch skillet, brown ground beef; drain. Use tops of peppers to dice. Add onion, rice, diced pepper, bread crumbs, seasoning and butter or margarine. Cook on low heat for 10 minutes. Fill peppers with mixture. Place peppers in a glass baking dish. Pour water in bottom of dish. Cover with plastic wrap. Microwave on Roast setting for 12 to 15 minutes. Remove from microwave, removing plastic wrap. Cover each pepper with 1/4 slice cheese. Let stand 5 minutes before serving. Serves 6.
Place vinegar, water, salt, sugar, paprika, mustard and oil in a pan and bring to a boil. Remove from heat. Combine eggs and cream. Stir a little of the hot mixture into egg-cream mixture. Continue stirring and slowly pour remaining hot mixture into the egg mixture. Return to pan and cook on low heat for 5 minutes, stirring constantly. Mix together cabbage, pimiento and pickle relish. Pour hot dressing over and toss lightly. Serve immediately. Serves 8.
Mix the sugar, Crisco, molasses, eggs and soda mixture together. Sift the flour, cinnamon, cloves and salt. Add sifted ingredients to cookie dough. Chill dough 1 hour or more. Roll out. Bake at 350° for 10 to 12 minutes. Makes 4 dozen small or 3 dozen large cookies.
In a 9 x 13-inch greased and floured pan, bake the cake. Cool. Beat cheese, milk and dry pudding mix. Pour over cake. Chill. Mix pineapple and topping. Spread on top. Chill and serve. Very good!
Preheat oven to 350°. Place brown sugar and butter in large mixing bowl, beat until light and fluffy. Add flour and lemon rind, beat until well mixed. Mixture should be crumbly. Pat crust into pan. Bake 10 to 12 minutes or until golden brown.
Reserve several tablespoons of seasoning and about 1 cup stuffing mix. Thaw broccoli so that it will separate. Mix vegetables with eggs, slightly beaten, stuffing mix and seasoning. Pour mixture in a buttered casserole dish. Take reserved crumbs and mix with 1/4 to 1/3 cup melted butter. Sprinkle crumbs on top and bake at 350° for 40 minutes.
Dissolve lemon gelatin in 2 cups boiling water. Add cream cheese and mix with electric beater until cheese is completely dissolved. Add crushed pineapple and blend well. Pour into mold or square pan and let set. Dissolve lemon-lime in 1 cup boiling water. Add marshmallows and juice and mix with mixer until marshmallows are dissolved. Add pecans and pour over mixture. Place in refrigerator until set.
Mix the first 4 ingredients together. Put in microwave oven on High for about 5 to 6 minutes until hot and changes color. Stir well and mix the vanilla, cinnamon and butter. Mix all together and pour into a 9 or 10-inch pie plate with unbaked pie crust. Cover with other crust. Cut holes in top crust for steam to escape. Seal edges good or it will leak out. Cook in a 375° oven until done or golden brown. Cook 45 to 50 minutes depending on oven. Serve warm with ice cream (optional).
Drain pineapple; reserve 2 tablespoons syrup. To make custard, in small heavy saucepan combine reserved syrup, egg yolks, sugar, vinegar, margarine and salt. Cook and stir over low heat about 6 minutes or until mixture thickens slightly and coats a metal spoon. Cool to room temperature. In a large bowl, combine pineapple, cherries, oranges and marshmallows. Pour custard over; mix fruit mixture gently. Whip the whipping cream until soft peaks form. Fold whipped cream into fruit mixture. Turn into serving bowl. Cover and refrigerate 24 hours or overnight.
Mix all ingredients together. Preheat oven to 350°. Fill 16 tart shells and bake for 40 or 45 minutes or until inserted knife comes out clean. Very Good!
Fry sausage; drain well. Scramble eggs. Mix sausage and eggs together. Put into baking dish. Sprinkle cheese on top. Bake at 350° until cheese is golden brown.
Chop cabbage, celery and pepper. Sprinkle salt over it and let stand until juicy. Put sugar, vinegar, water and mustard seed in saucepan and bring to a full boil. Drain vegetables and pour cooled brine over slaw. Put into containers and freeze. Will keep for 1 year. Leftovers can be refrozen.
Melt butter and sugar. Add nuts and cereals and stir. Use no-stick cooking spray on a 13 x 9-inch dish. Bake mix at 325° for seven minutes. Remove and stir. Bake an additional seven minutes. Cool and store in an airtight container.