HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix together first 5 ingredients. Add enough flour to make a soft dough. Knead until smooth. Roll out on floured surface, very thin. Cut 2 1/2-inch strips vertically and then cut on a diagonal to make diamond shapes. Make a 1/2-inch slit vertically in center of each diamond shape. Pull one end through slit. Fry in electric skillet or on the stove in deep hot oil or Crisco, until very lightly browned, turning once. Do not overcrowd skillet. Drain on paper towels; cool. Sprinkle with powdered sugar.
Mix mayonnaise, vinegar and sugar. After the dressing is mixed, add the first five ingredients and serve. If making the night before, add sunflower nuts right before serving.
If using angel food cake, slice it into three layers, starting with cake, layer each ingredient in a punch bowl. Repeat layers. Store in refrigerator. Makes 25 servings.
Cream butter, sugar and lite brown sugar. Add eggs and vanilla. Stir in sifted together flour, salt, baking powder and baking soda. Add oatmeal. Add chocolate chips, Hershey bar and pecans. Roll into golf ball size and place on a cookie sheet 2 inches apart. Bake at 370° for 5 minutes. Press down from a ball to a pancake. Cook 7 more minutes. The dough is great kept in the refrigerator for a few days.
Mix together. Chill. Shape into pyramids or cylinders. Roll in fine dry bread crumbs. Set aside 2 to 3 hours in refrigerator. Dip in mixture of 1 egg (slightly beaten) and 2 tablespoons water. Again, roll in fine dry bread crumbs. Let dry again 1 1/2 hours (refrigerate). Fry in deep fat (400°) until delicately browned (1 1/2 to 2 minutes). Drain on absorbent paper in warm place. Keep hot in oven until time to serve. Serve hot with hot mushroom or tomato sauce or any desired sauce. Yield: 8 pyramid croquettes, 3 inches high.
Drain beans, peas and lima beans. Mix ingredients together. Bake at 325° for 20 minutes or until well heated.
Rub Boboli with a little olive oil. Take fresh broccoli and saute in olive oil with fresh garlic, salt, pepper and oregano for about 7 minutes. Layer Muenster cheese on Boboli, then layer fresh broccoli, then add Mozzarella cheese and finish with American cheese on top. Bake at 425° for 10 to 15 minutes. Place directly on oven rack.
Spread peanut butter between 2 crackers. Melt chocolate or almond bark; dip crackers in coating. Let dry.
Combine butter, flour and milk in saucepan and heat until thickened (be sure and stir). Add Cheddar soup. Spread hash browns into 9 x 13-inch pan or 2 pie plates (greased). Pour mixture over hash browns and mix well.
Melt butter in pan. Cover bottom of pan with peaches. Cover peaches with mixture of flour, sugar, milk and baking powder. Bake in a preheated oven at 375° for 35 to 40 minutes in a 9 x 11-inch pan.
Mix all ingredients together and form into small balls. Place into a 9 x 13-inch pan sprayed with Pam. Place in a 375° oven for about 30 minutes or until meatballs are brown. Take out of the pan and drop them into the Meatball Sauce.
Sift all dry ingredients together; cut in shortening. Mix with buttermilk; turn out on floured board. Knead lightly. Roll the dough to 1/2-inch and cut with biscuit cutter dipped in flour. Drizzle with liquid margarine. Bake in preheated oven at 450° for 10 to 12 minutes or until done.
Boil chicken breasts, remove meat from bone and shred. Mix with other ingredients. Serve with fruit and crackers (pineapple halves).
Sift dry ingredients together. Add milk to mixture. Stir together. Put on lightly floured board or pastry sheet. Knead for 1/2 minute or so. Press to 1/2 inch thick for fluffy biscuits. Cut with biscuit cutter. Place on a greased cookie sheet. Bake 12 to 15 minutes at 350°.
Put the milk and ice cream into the container. Cover. Press the shake button for 10 seconds. Yields 1 serving.
Preheat oven using cookie dough directions. Press cookie dough in 9 x 13-inch baking pan. Bake by cookie directions. Arrange candy over baked layer. Bake until candy is softened. Spread evenly over surface. Cool.
Brown sirloin tips in oil and place in a baking dish. Saute onions, peppers and mushrooms for 10 to 15 minutes. Add to meat and mix. Add cooking wine. Mix together beef bouillon cube, water and flour; add to meat. (One package of brown gravy mix and 1 cup water may be used instead of bouillon.) Bake at 350°, uncovered, for 1 1/2 hours, stirring often. Serve over noodles, rice or potatoes.
Remove and discard woody ends of asparagus stalks. With vegetable peeler, peel lower part of each stalk. Arrange in single layer in shallow 10-inch microwave-safe dish. Add water. Cover with plastic wrap and microwave 3 to 4 minutes.
Mix dip and let sit 4 to 5 hours. "Light" versions of mayonnaise and sour cream may be used. To cut down on saltiness, boil dried beef for a minute and drain well before adding it to mixture. Cut off top(s) of rye bread, scoop out center and cut into cubes for dipping later (fresh vegetables may be used also). Fill the center of bread with dip. You can eat the whole thing.
Mix cracker crumbs and butter. Press into bottom of a buttered 9 x 13-inch pan. Bake at 350° for 8 minutes. Beat egg whites and vanilla slightly in large bowl. Gradually beat in sugar and berries. Beat at high speed 12 to 15 minutes. Mixture is fluffy and has large volume. Fold in whipped cream; spread over crumb crust. Freeze overnight.
Saut chicken breasts in butter or margarine. Season with salt and chicken seasoning. Dissolve 2 cubes chicken bouillon; add to chicken breasts. Put in casserole and add rice with broccoli; top with grated cheese. Bake 20 to 30 minutes at 350°.
Cut off ends of pickles and remove centers with apple corer or potato peeler. Soften the cream cheese and add enough cream to moisten. Add the Worcestershire sauce and bacon bits and mix well. Stuff the pickles with cheese mixture and chill for 2 to 4 hours. Cut into 1/2-inch slices.
Preheat oven to 350°. In a medium bowl, mix together the dressing, preserves and onion soup. Place chicken in a 9 x 13-inch baking pan. Pour mixture over chicken. Bake for 25 minutes, covered. Uncover; bake for an additional 20 minutes, or until chicken is fork-tender. Serve over rice.
In skillet in 1 tablespoon hot margarine, cook chicken 10 minutes or until brown on both sides. Remove. In remaining 1 tablespoon hot margarine, cook broccoli and mushrooms until tender and liquid is evaporated, stirring often. Stir in soup, milk and mustard. Heat to boiling. Return chicken to skillet. Cover; cook over low heat 5 minutes or until chicken is no longer pink, stirring occasionally. Serve with noodles. Serves 4.
Remove husks and silks from corn. Place ears in boiling water to cover. Return water to a boil; cook 5 minutes. Drain and immediately cover ears with ice water. Let stand until cool; drain. Cut corn from cob, measuring 8 cups of kernels.
Slice and peel apples. In separate bowl, mix cinnamon and 5 tablespoons sugar. Set aside. Mix remaining ingredients. Mixture will be thick and smooth. Grease and flour large tube pan. Pour in part of batter, then layer of apples, then sugar and cinnamon. Repeat. Bake at 350° for 1 1/4 hours.
In a 9 x 13-inch pan, cut Twinkies longway in 1/2 with filling up. Mix instant pudding and milk together. Slice bananas; layer bananas and pudding. Cover with Cool Whip. Refrigerate.
Cut the ends off the eggplant and slice the rest into 1/2-inch thicknesses. Slice the onion and tomato in 1/4-inch thicknesses (or as you prefer). Using the margarine, grease a large, flat baking dish well. Salt and pepper both sides of the eggplant slices and arrange them in the bottom of the baking dish. Cover each slice with a slice (slices) of onion and lightly salt. Cover the onions with slices of tomato; salt again. Top each stack with a small pat of margarine and cover the baking dish with foil. Bake at 350° for about 1 hour. Remove the foil and sprinkle each stack generously with Parmesan cheese. Return to oven for 10 to 15 minutes before serving.
Follow the directions on the cake mix box. Instead of pouring in cupcake liners, pour batter into ice cream cones. Bake according to the directions for cupcakes. Frost and decorate.
Peel and halve eggs. Remove yolks. Mash yolks, add salt & pepper, sugar, mayo. Melt butter in small pot, add shrimp & steam for 5 minutes or until opaque. Drain. Chop shrimp til fine; add to egg yolk mixture. Stir well. Spoon into egg whites. Sprinkle with paprika on top.
Brown first 3 ingredients, add water, rest of spices and bread. Warm hot dog buns, put mustard on hot dogs. Add onions and then Texas Hot Sauce.
Mix all ingredients and roll dough into walnut size balls. Roll the balls in a mixture of two tablespoons of sugar and two teaspoons of cinnamon. Bake at 350°.
Saute onion and celery in melted margarine until tender. Stir in water, uncooked rice, parsley, bouillon, curry powder, allspice, 1/4 teaspoon salt and 1/8 teaspoon pepper. Bring to boiling and reduce heat. Cover and simmer 15 minutes or until rice is tender and liquid is absorbed. Stir in raisins and peanuts.
Mix beef, 1/3 cup of soup, 2/3 cup French fried onions and remaining ingredients. Shape into 8 x 4-inch loaf and place in loaf pan. Bake at 350° for 1 hour until meat loaf is done. Pour off fat. Spoon remaining soup over meat loaf. Top with 2/3 cup onions. Bake 5 minutes more until onions are golden.
Dissolve yeast in 1/2 cup warm water. Stir in honey, shortening, salt and 1 3/4 cup water and whole wheat flour. Beat until smooth. Mix in enough all-purpose flour to make dough easy to handle. Turn dough onto lightly floured surface. Knead until smooth and elastic, about 10 minutes. Place in greased bowl. Turn greased side up. Cover; let rise in warm place until double, about 1 hour. Punch down. Divide into halves. Flatten each half with hands or rolling pin to 18 x 9-inches. Fold crosswise into thirds, overlapping the 2 sides. Roll up tightly, beginning at one of the open ends. Press with thumbs to seal. Press each end with sides of hand to seal. Fold ends under loaf. Place loaves, seam side down in in 2 greased baking pans. Brush with margarine. Let rise until double in bulk, about 1 hour. Bake at 375° for 40 to 45 minutes.
Remove fat from lean meat. Combine flour, salt and pepper in a bag. Add meat and shake bag to coat. Fry in hot fat until brown. Add water, cover and simmer 2 hours or until tender.
Roll out bread dough until it forms a 9 x 12-inch rectangle. Place spinach, meat and cheese on dough, leaving a 1-inch border. Roll up jelly roll fashion and seal seams. Place seam side down on a cookie sheet. Bake at 350° for 30 minutes.
Wash beans. Add boiling water. Cover and let stand 1 hour or longer. Cook in same water until tender (about 1 hour). Add more water as necessary. Add all ingredients to the beans. Blend. Pour beans into deep baking pan. Bake.
Heat oven to 375°. Mix biscuit mix, butter, nuts and flavoring. Add water; stir with fork until dough forms a ball and cleans the bowl. Shape into 24 small balls; bake for 10 to 12 minutes on an ungreased baking sheet. While warm, roll each ball in confectioners sugar. Decorating gel may be used on top. Squeeze 3 small red dots in the center, then squeeze 3 green leaves for the Christmas flower.
Combine the first 8 ingredients and cook until thick, stirring constantly. Remove from heat and add the mayonnaise or salad dressing and mustard. Mix and add to cooked potatoes.
Mix 2 cups flour, 2 cups sugar, 1 teaspoon cinnamon and 2 teaspoons baking soda. Boil 2 sticks butter and 1 cup water and pour over dry mix. Add 2 eggs and 1/2 cup buttermilk and mix. Pour onto cookie sheet. Bake at 350° for 15 minutes or slightly longer.
Mix strawberry D-Zerta according to package and leave to cool. Take graham crackers and crush. Add 1/4 cup melted butter plus 2 tablespoons powdered sugar to make crust. Put in a cake pan. Mix cream cheese with 1/2 cup sugar and 1 teaspoon vanilla in separate small bowl.
Melt butter, peanut butter and marshmallows in a microwave until smooth. Add remaining ingredients, mixing thoroughly. Pour into a 9 x 13-inch pan lined with foil or sprayed with cooking spray. Flatten. When set, cut into squares.
Mix and add 1 stick of melted margarine. Bake at 350° for 30 minutes or until set. This recipe is a delightful surprise to family and guests.
Beat together oil, sugar and eggs. Sift together dry ingredients. Add to mixture. Add water and pumpkin. Beat well. Pour into 2 greased 9 1/2 x 5 x 3-inch loaf pans.
Preheat oven to 400°. Dissolve yeast in warm water. Mix in salt and flour. Knead dough until smooth. Let rise 15 minutes. While dough is rising, mix baking soda and cold water together. Roll dough out to 1/2-inch thickness and cut into strips. Shape into pretzels. Brush with baking soda solution and sprinkle with coarse salt. Place pretzels in a greased cookie sheet. Bake for 15 to 20 minutes. Serve with cheese sauce, hot mustard or plain.
Melt margarine; mix all together. Sprinkle with cinnamon before baking. Bake 1 hour or until firm at 375°. Makes 4 pies.
Brown pork chops on both sides at 360°. Add remaining ingredients. Cover and cook at 220° for 1 hour or until chops are tender.
Beat egg whites until stiff. Add sugar and beat for 20 minutes on low speed. Sift potato starch and cake meal. Beat yolks until light and creamy. Add lemon juice. Add yolk mixture to egg whites. Fold dry ingredients into egg mixture. Pour into tube pan. Bake at 350° for 50 minutes.
Mix together sour cream and vanilla, almond and lemon extracts. Coat pears with 2/3 cup sugar and 1/3 cup flour and stir into sour cream mixture. Place in 9-inch pie shell which has been cooked at 325° for 10 minutes. Mix together 1/4 cup brown sugar, flour and butter until crumbly. Top pie with this crumbly mixture and bake 35 to 40 minutes.
Brown meat and add next 4 ingredients. Blend and cook for 5 minutes. Add 4 cups of water; mix and boil for 10 minutes. In a saucepan, add just enough butter or margarine to fry tortillas, about 3 seconds each. Layer in Dutch oven tortillas, meat mixture, onions and cheese (3 or 4 layers). Bake at 325°, uncovered, about 40 minutes.
Sift flour and sugar together. Beat eggs; blend all ingredients together. Pour into unbaked pie shell. Bake at 350°.
Beat ingredients, the first 3, into froth. Place into pie crust and refrigerate. (I put it in the freezer.)
Cook broccoli in salted water. Put into a colander and set aside to drain. Cook and bone chicken. Cut into large bite size pieces. Spread broccoli in 9 x 13-inch casserole dish. Put chicken over broccoli. Mix soup (undiluted), mayonnaise, curry powder and lemon juice. Spread over chicken and broccoli. Melt butter, toss bread crumbs in it, add cheese and top the casserole. Bake at 350° for 40 minutes or until bubbly.
Cream together Crisco, brown sugar, peanut butter, salt and egg. Combine dry ingredients and add to creamed mixture. Mix well. Shape into balls. Place 2 inches apart on ungreased cookie sheet. Flatten by pressing crisscross with tine of fork dipped in flour. Bake at 350° for 10 to 12 minutes.
Melt butter. Sprinkle evenly with brown sugar. Drain pineapple, reserving 1/3 cup pineapple juice. Set juice aside. Arrange pineapple slices in single layer over brown sugar. Place pecan half in center of each pineapple slice; set aside.
Pour melted butter into 9 x 13-inch baking pan. Layer graham cracker crumbs, coconut, chocolate chips, butterscotch chips and condensed milk in prepared pan. Sprinkle with pecans. Bake at 325° for 30 minutes. Cool. Cut into squares. May use more pecans, if desired. Yield: 15 servings.
Cream sugars, shortening and egg. Add vanilla; blend well. Add sifted flour and other dry ingredients. Form into balls the size of walnuts. Dip top half into water, then into some granulated sugar. Place on ungreased baking sheet. Press down into the center of each with a finger. Decorate center with a walnut half or a candied cherry, if desired. Bake at 425° for 8 to 10 minutes.
Combine dressing and cheese. Mix well. Add remaining ingredients. Mix lightly and chill.
Steam broccoli until tender or according to package directions. Drain well. Place in bottom of a baking dish sprayed with Pam.
Mix together sugar, brown sugar and cocoa and sprinkle over batter. Pour 1 1/2 cups water slowly over all and bake 45 minutes or until top springs back when lightly touched. Delicious served warm from the oven or well chilled after refrigeration!
Mix all ingredients in large bowl. Keep covered in refrigerator. Will keep up to 10 days.
Cream the butter and sugar; add eggs, one at a time, beating well after each. Add wafer crumbs, milk, coconut and nuts. Bake in tube pan at 350° for 80 minutes.
Completely crush strawberries. Thoroughly mix sugar with fruit; let it stand 10 minutes. Mix the water and Sure-Jell in saucepan. Bring to a boil; boil for 1 minute, stirring constantly. Stir in fruit. Continue stirring 3 minutes. A few sugar crystals will remain. Ladle quickly into jars (scald jars first). Cover at once. Set at room temperature for 24 hours. Store in freezer. If used in 3 weeks, store in refrigerator.
Blend sugar, flour, nutmeg and butter. Add eggs; beat smooth. Pour over rhubarb in unbaked shell. Top with crust or lattice top. Bake in a 450° oven for 10 minutes, then at 350° for about 30 minutes.
Using microwave: Combine sugar and orange juice in a 1 1/2-quart container. Cook 1 to 2 minutes in microwave on High. Stir to dissolve sugar. Boil mixture 5 minutes, or until syrup is candy consistency. Add cranberries and cook 1 1/2 to 2 minutes, or until most cranberries have popped. Stir well and cover to stand for several minutes. Add liqueur and stir. May be served warm, chilled or prepared in advance.
Mix first four ingredients in salad bowl. Mix second four ingredients and pour over bean/olive mixture. Chill well. Serves four.
Mix melted butter with cream cheese. Add to chicken and onions. Pinch 2 rolls together at seam, making a square. Place 1/8 of chicken mixture in center and fold sides up. Pinch all edges together.
Mix sugar, bananas, oil and eggs in large bowl. Stir in remaining ingredients. Pour into loaf pan. Bake at 325° for 60 to 70 min. Until wooden toothpick comes out clean.
Melt first 3 items over water. Dip marshmallows in mixture. Dip and roll in Rice Krispies.
Sprinkle fillets with salt and pepper. Set aside. Mix shrimp, crabmeat, scallions and cheese and spread on fillets. Roll fillets into a turban and secure with wooden picks. Place turbans on end in a well-greased baking dish. Brush generously with melted butter. Bake at 350° for 15 to 20 minutes or until fish flakes easily when tested with a fork. Remove from oven and drain off all liquid. Top the seafood with your favorite Hollandaise Sauce and sprinkle with paprika. (Individual dishes work best for this recipe.) Serves 4.
Combine concentrated lemonade and water. Add raspberries, 7-Up and champagne. Serve in punch cups. Garnish with sherbet or fresh mint, if desired. Makes 3 quarts or 24 servings. Recipe can be doubled.
Boil meat until tender. Place on platter; slice rolled up beef and pour remaining sauce on top. Afluent Filipinos prepare this menu because of the economic stability in the Philippines. We have lower class, middle lower class, middle class and upper class.
Simmer onions in butter until limp. Blend in flour and water. Add Cheez Whiz.	Add frozen broccoli that has been cooked and well drained. Add 3 well beaten eggs. Turn into a 1 1/2	quart casserole.	Cover with buttered bread crumbs. Bake, uncovered, in 350° oven for 30 minutes.
Cream the butter and sugar. Add yolk and beat well. Add milk and vanilla. Sift flour, salt and baking powder. Add pecans to dry ingredients. Combine with creamed mixture and blend well. Chill at least 1 hour after rolling dough into balls. Wrap in waxed paper. Slice 1/8-inch thick and bake at 375° for 8 to 10 minutes or until light brown.
Brown beef and pork together. Melt Velveeta in double boiler, then mix with meat mixture. Put on party rye (can freeze at this point). When serving, heat 15 to 20 minutes at 350°.
Heat oven to 425°. Mix bread crumbs, flour and paprika. Mix mustard, 3/4 teaspoon salt, 1/4 teaspoon pepper and 2 tablespoons water. Melt butter. Dip the chicken breast in mustard mixture, then coat with bread crumb mixture. Place in pan. Bake until browned (10 to 15 minutes).
Mix together first six ingredients. Stir in enough cold water for thick batter. Mix in onions and drop by teaspoon into deep fat. Flatten patties slightly as you turn them. Fry until golden brown.
Boil water, sugar, shortening, raisins, currants, salt and spices until the fruit is soft and the shortening melted. Cool to lukewarm. Add flour, lemon and soda; mix thoroughly. Bake in a well-greased and floured loaf pan at 300° for 1 hour.
Brown rice slowly in butter or margarine. Put in 2-quart casserole and add other ingredients. Mix. Bake, uncovered, 1 hour at 350°.
Combine frozen vegetables with cream of celery soup until well mixed. Cover vegetables with cheese slices. Spread Ritz cracker crumbs and melted butter on top of the cheese. Bake at 350° for 40 to 45 minutes.
Mix all ingredients. Bake in a 350° oven until bubbly (about 25 minutes). Top with remaining cheese and melt.
Cream butter, sugar and eggs until light and fluffy. Add flour, salt and soda and mix well. Add oatmeal, apricots, raisins and nuts and mix well. Bake in 9 x 13-inch pan for 20 minutes at 350°.
In a medium bowl, mix together cream cheese, Cheddar cheese and corned beef spread. Add green onions and tomatoes and mix well. Shape into a ball; roll in mixture of pecans and parsley. Chill; serve cold with crackers. Makes 1 (4-inch) ball.
Fry hamburgers until fully cooked. Drain all grease off. Leave in pan. Dice onion and add to hamburgers. Fix gravy in small pot, gradually adding 1 cup fo water. Stir for 2 minutes. Add to hamburgers and onion and let it stand for 2 minutes.
In a large mixing bowl combine 2 cups of flour, yeast and salt. Add water, molasses, oil and egg. Beat at low speed on electric mixer for 1/2 minute. Scrape sides of bowl constantly. Beat for 3 minutes at high speed. By hand stir in the remaining flour, wheat germ, carrot and parsley. Turn batter into a greased 2-quart casserole dish. Cover; let rise in a warm place until the bread has nearly doubled in size (45 to 60 minutes). Bake at 350° for 50 to 60 minutes. Cover loosely with foil after the first 20 minutes of baking. Remove from casserole dish as soon as done. Brush top crust with melted butter or margarine if desired. Cool. Makes 1 loaf.
Cook meat until it changes color and add spices until done. Add raw onions. Dip tortillas in hot oil and roll meat into tortilla.
Melt margarine in a 9 x 13-inch pan, sprinkle cracker crumbs and sugar over margarine evenly. Sprinkle coconut over crumbs, sprinkle bits over the coconut, pour condensed milk evenly over all. Add nuts and press into pan a little. Bake at 350° for 30 minutes. Cool in pan. Cut into small squares.
First Layer: Mix flour, butter and 1/2 cup chopped nuts. Pat into bottom of a 9 x 13-inch pan. Bake at 350° for 15 to 20 minutes. Cool.
Spread coconut and pecans in bottom of a 9 x 13-inch pan. Mix cake mix according to directions on box. Pour over coconut and pecans.
Blend butter and sugar. Add eggs, one at a time, milk and wafers. Dust pecans with 1 tablespoon flour. Add pecans and coconut. Mix well and pour into lightly greased 9 x 12-inch pan. Bake at 350° for 1 hour.
Sift the sugar, flour and cornstarch before measuring. Then sift the measured cornstarch, flour, baking powder and salt together 4 times. Cream the butter thoroughly and add the sugar a little at a time, creaming it in well. Add the dry ingredients alternately with the milk. Beat the egg whites into stiff peaks. Fold into the creamed mixture. Pour into 3 greased and floured layer cake pans and bake in a 350° oven for 25 minutes. Cool in pans for 15 minutes. Remove from pans and finish cooling. Put the layers together with filling.
Wash spinach several times. Boil enough water to cover spinach when added. Add and cook 1 or 2 minutes. Drain well and cool. Squeeze excess water from spinach and chop well. Melt 2 tablespoons butter in skillet and saute mushrooms, salt and pepper over high heat, stirring often until browned. Add remaining butter and spinach. Stir and cook for about 30 seconds. Sprinkle with garlic and stir.