HumbleIntelligence/food-ner-1-Million huggingface dataset:
Sift together corn meal and pepper. Add egg, milk and shortening. Beat	with rotary beater until smooth. Dip wieners into batter; drain. Fry in hot deep fat (375°) 2 to 3 minutes or until golden brown. Drain on paper towels. Makes 8.
Mix all ingredients together by hand. Bake at 325° for 45 minutes. Makes 1 large or 2 small loaves.
Boil sugar/butter for 2 minutes on medium-high. Break crackers and place on cookie sheet sprayed with Pam. Place nuts on top of crackers. Pour hot liquid over top of crackers. Bake 10 minutes at 350°. Immediately use spatula and remove crackers to wax paper. Cool.
Preheat oven to 350°. In large bowl, combine beef, eggs, onion, oats, milk, 4 tablespoons ketchup, parsley, garlic, salt, pepper and basil. Mix well. Pat into 9 x 5-inch loaf pan. Bake 1 to 1 1/4 hours until cooked through. Top with remaining ketchup and cheese. Melt cheese. Makes 6 to 8 servings.
Melt chocolate and butter in large saucepan; cool. Add nuts and marshmallows; stir well. Shape into 4 large logs. Sprinkle coconut onto waxed paper. Roll logs in coconut until well coated. Chill overnight. Slice and serve.
Line cookie sheet with foil. Grease with butter. Layer a single layer of saltine crackers on foil. Boil sugar and butter 3 minutes. Pour over crackers. Bake in a 375° oven for 5 minutes. Remove from oven. Add chips. Spread to frost. Refrigerate and break into pieces.
Soap was made in the 18th century by using lye made by leaching water through ashes in an ash hopper and any fats or greases which were not used for other purposes, such as candles, cooking, etc.
Boil sugar and water until it forms a hard ball in cold water. Place marshmallow cream in mixing bowl and stir in hot syrup, stirring until slightly stiff. Fold in nuts and vanilla. Drop from teaspoon on wax paper or buttered dish.
Grease 9-inch baking pan with butter and set aside. Toss apples and lemon juice. Add to the apples the granulated sugar, cinnamon and nutmeg and toss together. Turn into prepared baking dish and level mixture without marking apple slices. Combine and mix together the bread crumbs, flour, brown sugar, pecans and cubed butter until crumbly. Sprinkle evenly over apple mixture. Bake at 275° for 45 minutes or until topping is golden brown. Serve warm sprinkled with cinnamon. Makes 9 servings.
Chop and smash garlic. Combine lemon juice, olive oil, crushed oregano and garlic in a large, heavy-duty plastic bag. Cut venison into 2-inch chunks and place in bag, closing the bag with wire tie. Shake well and marinate for 4 to 6 hours, turning the bag every hour. Peel and quarter onions, cut bell pepper into 1 1/2-inch squares and cut bacon in 1 1/2-inch pieces. Prepare a charcoal fire. Alternate chunks of venison, bacon, onion and bell pepper on skewers. (Place bacon on both sides of venison on skewers.) Turn skewers slowly until done.
Line your slow pot with aluminum foil and leave enough to cover potatoes, before cooking. Put half of bacon, onions, potatoes and cheese in layers in slow cooker. Season with salt and pepper. Repeat layers. Again, put salt and pepper and dot with margarine. Cover with foil. Place cover on slow pot. Cook on low overnight (10 to 12 hours) or cook on high 3 to 4 hours.
Layer in a small casserole bowl as listed. Heat in moderate oven until cheese is melted.
Combine everything and put in casserole dish. Sprinkle chow mein noodles on top. Bake at 350° until bubbling hot.
Slice beef into thin strips. In medium skillet, heat half of the oil. Add beef in 2 batches and stir fry until browned. Set beef aside. Reduce heat to medium. Add remaining oil. Add peppers, onion, and garlic powder and stir fry until tender crisp. Drain Fat. Add gravy and worcestershire. Heat to aboil. Return beef to pan. reduce heat to low and heat thoroughly. Serve over rice.
In blender or food processor, crumb cookies, trying not to make them too fine. Mix pudding and milk. Set aside. Mix cream cheese, margarine and sugar. Blend the two mixes together and add Cool Whip.
Cream shortening, butter and sugar. Add eggs; beat well. Sift dry ingredients; add to creamed mixture. Add nuts. Drop from teaspoon, about 2 inches apart, onto greased cookie sheet. Bake at 350° for 12 to 15 minutes. Makes 5 dozen.
Mix all together and bake in large casserole dish for 1 hour at 300°. Cover with foil while baking.
Drain syrup from fruit. Sift white sugar, flour, soda and salt. Beat egg and add with fruit to dry ingredients. Mix well and put in a 9 x 13-inch greased pan. Put broken nut meats and brown sugar on top. Bake at 350° for 50 minutes. Top with whipped cream.
In a bowl, mix flour, 1/2 cup sugar, baking powder, salt and nutmeg. In another bowl, beat egg with milk, 1/3 cup magarine and vanilla. Add flour mixture and stir just to moisten. Equally spoon half the batter into 12 buttered muffin cups. Add 1/2 teaspoon jam or jelly to each. Top equally with remaining batter. Bake in a 400° oven until deep golden (18 to 20 minutes). Do not overbake.
Crush large box of vanilla wafers; cover bottom of 13 x 9-inch oblong casserole or pan. Mix together the powdered sugar, eggs, margarine and vanilla; beat mixture at least 5 minutes. Spread mixture over crumbs. Split 5 or 6 bananas lengthwise and dip in juice drained from pineapple. Place dipped bananas over second layer. Pour or spread drained pineapple over bananas. Prepare Dream Whip according to directions, or use Cool Whip and spread over mixture. Sprinkle nuts on top.
Wrap bacon around chicken. Place chicken into a baking dish. Mix chopped up broccoli, soup, cheese and milk in a bowl. Pour over chicken. Bake at 350° for 45 minutes.
Mix first 3 ingredients and press into a 13 x 9-inch pan. Bake 7 minutes at 400°. Cool. Blend next 3 ingredients. Spread over cooled crust. Chill.
Brown hamburger and onions. Add taco seasoning, chili powder and salsa. Add tomato soup with water (according to directions on can). Add bean and bacon soup (no water). Simmer 30 minutes.
Beat together sugar, orange juice, oil, vanilla and eggs with electric mixer at high speed. Sift together dry ingredients, then blend into first mixture. Fold in nuts. Place 1/3 of the batter in a greased Bundt pan. Sprinkle with half of a mixture of the apples, sugar and cinnamon. Pour on another 1/3 of the batter. Sprinkle on the rest of the filling and top with the last 1/3 of the batter. Bake at 350° for 55 to 60 minutes. Cool pan 10 minutes upside down, then remove from pan. Sprinkle with powdered sugar.
Cook broccoli according to package directions. Snip corner off pouch and drain butter sauce into saucepan. Add soup, milk, Swiss cheese and lemon juice. Cook and stir over medium heat until smooth. Drain and flake salmon. Arrange broccoli in 2-quart oblong baking dish. Place salmon over broccoli. Arrange mushrooms on salmon; top with sauce. Bake at 375° for 20 minutes. Serves 6.
Grease Pyrex dish with margarine. Place frozen rolls in Pyrex dish (I usually use all 24 rolls in package). Sprinkle pudding and pie filling over rolls, then sprinkle brown sugar over rolls. Next, add the margarine. Use as many pecans as you like. Place rolls in cold oven night before. Next morning, turn oven to 350° and immediately (oven does not need to preheat) time for 20 minutes. Turn rolls onto platter.
Mix all together except nuts. Put 1 cup of nuts in each pie shell (uncooked) and pour mixture over nuts. Bake for 1 hour at 325°.
Place yeast in 1/4 cup warm water. Add 1 teaspoon sugar to activate yeast. Let set about 10 minutes. Scald milk. Stir Crisco, sugar and salt into hot milk. Let cool slightly. Add yeast, flour and eggs. Knead dough, place in oiled bowl (turn to coat), cover and let rise until doubled in size.
Cook broccoli in boiling water with garlic until tender. Remove garlic; drain. Melt butter; add flour and gradually pour in the cream. Cook until thick; add beaten egg yolks and broccoli. Fold in stiffly beaten egg whites. Season. Pour into buttered and floured ring. Place in pan of boiling water and bake in a 325° oven for 30 minutes.
Crush cookies fine. Mix with melted margarine and sprinkle 1/2 in bottom of a 9 x 13-inch pan.
Mix and pour into 2 unbaked pie shells. Bake for 10 minutes at 400°, then for 25 or 30 minutes at 300°.
Cut meat in thin strips. Season with salt, pepper and garlic powder. Roll in flour. Brown in oil. Saute onions. Place meat and onions in small roaster. Mix onion soup with 1 1/2 cups water. Pour over meat. Bake at 325° for 45 to 60 minutes. Mix 2 tablespoons flour with sour cream and small amount of water. Add to meat and simmer, but do not boil for 10 minutes. Serve over noodles or rice.
Remove stems from spinach; wash leaves and pat dry. Tear into bite size pieces. Combine spinach, strawberries and almonds in bowl. Cover and chill.
Mix together; pepper to taste. Add 2 tablespoons butter and bake at 350° for 30 minutes.
In mixing bowl, cream sugar and eggs. Add fruit cocktail and vanilla; mix well. Combine flour, baking soda and salt. Add to cream mixture; mix well. Pour into greased 15 x 10 x 1-inch baking pan. Sprinkle with coconut and nuts. Bake at 350° for 20 to 25 minutes, or until cake tests done. Cool for 10 minutes.
Cut cooked chicken into thin strips. Sprinkle salt and pepper over chicken and coat chicken with paprika. Heat olive oil in large skillet over medium heat. Cook chicken in oil 3 minutes, stirring constantly. Add onions, garlic and green pepper and saute for 3 minutes. Add one can chicken broth and liquid from Ro-Tel tomatoes and bring to a boil. Then add rice and stir really good; also add the Ro-Tel tomatoes. Sprinkle the package of Monterey Jack cheese on top and cover to steam for about 5 or 10 minutes.
Add egg, flour, sugar and vinegar to pineapple juice and cook over low heat until thick. Let cool. Mix with Cool Whip. Add apples, crushed pineapple and nuts. Refrigerate until served.
Mix limeade and Cool Whip. Fold in condensed milk; mix well. Tint light green. Pour into baked pie shell. Refrigerate. Serves 6 to 8.
Mix together the first 3 ingredients. Blend the next 3 ingredients together, then stir in onion, celery and olives. Mix this mixture with the first mixture carefully. Chill and serve in 1 large bowl or individually in lettuce cups.
Mix tomatoes, tomato sauce and the spaghetti sauce mix; simmer for 40 minutes. Add browned ground beef. Put in a 13 x 9-inch buttered pan. Layer in pan with noodles, ending with sauce and cheese. Bake for 25 minutes at 350°.
Brown ground beef and add taco seasoning. Let cool for 1 hour and add all remaining ingredients except the Doritos. Just before serving add Doritos.
Roll chicken breasts in flour; brown in olive oil. Pour spaghetti sauce in bottom of baking dish. Place chicken on top, adding a slice of cheese on each piece. Bake at 300° for 30 minutes, uncovered.
Combine all ingredients in a saucepan; bring to a boil. Reduce heat; simmer 10 minutes. Pour mixture through a wire mesh strainer, discarding pulp. Pour into decorative bottles. Store in refrigerator. Yields about 5 cups with 13 calories per tablespoon and 0% fat.
Dissolve jello in boiling water. Add ice cream and stir until melted. Add cherries, pineapple and nuts. Store in refrigerator until set.
Heat oven to 375°. Mix eggs, water, butter, peanut butter and half of the cake mix until smooth. Stir in remaining cake mix and chocolate pieces. Spread dough in greased and floured pan, 9 x 13-inch. Bake approximately 20 minutes.
Preheat oven to 350 degrees. Mix all ingredients and place in baking dish. Bake for 40 minutes.
Boil yams. When tender, remove the skin and mash the meat with the brown sugar, margarine and salt. On a baking sheet, arrange twelve foil baking cups with liners, placing a marshmallow in each cup. Spoon yam meat over marshmallow, sprinkling with cinnamon and chopped nuts. Yams may be refrigerated at this point until ready to bake. Bake at 350° for 20 minutes or until hot.
Cook hamburger and garlic together until done. Drain off grease. Heat tortilla shells; add hamburger and cheese. Roll together. Add tomato chunks and hot sauce as desired.
Cream butter and sugar with mixer; add egg and beat well. After sifting together dry ingredients, add to creamed mixture with a fork, then by hand, divide dough in half. Press half into a 13 x 9-inch pan, forming 1/8-inch edge. Fill with pie filling. Form second half of dough into a ball, then grate on large side of grater over filling. Bake at 350° for 30 to 40 minutes. Can be cut into squares when cooled or cut from dish and served as cobbler.
Sift together dry ingredients. Combine egg and milk, mixing well. Add to first mixture, mixing thoroughly. Add nuts, raisins and shortening. Pour into greased bread pans. Let stand 30 minutes. Bake at 325° for 1 hour.
Combine all ingredients, except cranberries. Bring to a boil. Add cranberries and bring to a boil again. Simmer for 10 minutes. Let stand at room temperature until jellied. (Buy extra cranberries and put in freezer.)
Sprinkle 1/4 cup cheese and ham in greased baking pan making 4 nests. Break 1 egg into each nest. Pour 1 tablespoon cream over each egg. Add salt, pepper and nutmeg. Sprinkle 1/4 cup cheese over each egg. Dot with butter. Bake 10 to 12 minutes in preheated oven (400°) until cheese melts and eggs set.
Mix all of the ingredients. Mix well. Bake at 325° for about 1 1/2 hours. After removing pan from oven, let stand a few minutes before cutting.
Thaw bread dough. Divide each loaf into 5 parts each. One at a time, roll each dough piece on a floured board or stretch with your hands, making 10 (7-inch) squares. Fold each dough square over half a cheese slice to form a turnover and pinch edges to seal. (You can also ladle 1/3 cup sauce onto center of each square before making turnover, but the sauce tends to leak out.) Heat sauce in a medium pan 10 to 15 minutes until bubbly. Place calzones about 2 inches apart on a baking sheet sprayed with no-stick spray. Preheat oven to 350°. Bake for 15 minutes. Turnovers will be golden brown when done. Ladle sauce on top of turnovers. Makes 10 servings.
Melt butter in a 9 x 13-inch pan. Boil noodles; drain. Add the rest of the ingredients; mix. Turn into a 9 x 13-inch pan. Sprinkle with cinnamon. Bake for 40 minutes at 350°, or until browned.
Blend together shortening, eggs and 1 1/2 cups sugar. Sift and add flour, soda, cream of tartar and salt. Mix well to form dough. Roll dough into balls the size of a large marble. Roll balls into the combined cinnamon and 2 tablespoons sugar. Bake at 400° on a ungreased cookie sheet, for 5 to 7 minutes. Do not overbake.
Preheat oven to 475°. Butter and flour a 10-inch spring-form pan. Melt the chocolate in a double boiler; add butter. Allow butter to melt, stirring occasionally until combined. Stir instant Espresso into Chambord in a bowl. Whisk together eggs and sugars until liquid. Place bowl over a pan of boiling water and whisk mixture until warm to the touch. Immediately begin to machine whisk on high speed for 3 to 4 minutes. Volume should triple. In a clean bowl, fold together the chocolate mixture, Chambord and almonds. Add the egg mixture and fold quickly until color is uniform.
Mix sugar, Rice Krispies, peanut butter and margarine in large bowl, with hands. Roll into 1-inch balls and set on wax paper-lined cookie sheet. In double boiler, melt chocolate and 1/2 of wax. If too thick, add more wax. Dip peanut butter balls into chocolate with fork and set on wax paper. Refrigerate to speed hardening of chocolate. Yields 6 dozen.
In 2-cup glass measure place butter and chocolate and cook on High (maximum power) 1 1/2 minutes or until butter is melted. Chocolate will not appear melted until stirred. Beat eggs in large mixing bowl until light and foamy. Stir in chocolate mixture, sugar, flour, baking powder and vanilla. Stir in nuts and chocolate chips. Pour into 9-inch micro-proof baking dish. Cook on High (maximum power) 6 minutes. Brownies will still be moist but will firm as cooled. Sprinkle with powdered sugar. Cool before cutting into squares.
Sift flour, soda and salt together. Cream together the Crisco, peanut butter, brown sugar, white sugar, unbeaten eggs, milk and vanilla. Add to the dry ingredients. Roll in small balls. Roll balls in white granulated sugar. Place on ungreased cookie sheet. Bake at 325° about 8 minutes.
Mix together in a medium pan the first 4 ingredients. Cook over medium heat until it starts to boil. Remove from heat and cool for 1 minute. Then add the last 4 ingredients. Mix well. Then drop by a spoon onto waxed paper to cool.
Combine celery, onion, salt and flour. Add to bacon grease and cook over low heat until tender. Add sugar, vinegar, pepper and water. Bring to a boil. Pour over the potatoes in a 3-quart baking dish. Crumble bacon on top. Cover and bake at 350° for 30 minutes.
In a large mixing bowl dissolve the sugar in the warm water and sprinkle in the dried yeast. Leave to stand in warm place for about 10 minutes until frothy; add two cups of flour, shortening and salt. Beat at low speed of electric mixer for 1/2 a minute, scraping sides of bowl constantly. Beat 3 minutes at high speed. Stir in as much of the remaining flour as you can mix with a spoon.
Put all ingredients in mixer. Beat for several minutes. Bake in greased tube pan in 340° oven for about 50 to 60 minutes.
In large bowl, mix together instant pudding and crushed pineapple (juice and all); stir in until well blended and then add Cool Whip. Stir it well, then add the miniature marshmallows. Stir it well. Pour into a 9 x 9 x 2-inch Pyrex dish and refrigerate for 2 hours.
Beat sugar and oil well. Add eggs, one at a time, beating after each. Add pumpkin and mix. Add all dry ingredients and beat well. Stir in nuts. Bake in greased and floured 9 x 13-inch baking pan at 325° for 40 minutes.
Combine mixed vegetables and potatoes with 1 can cream of chicken soup. Add meat and place this mixture in pie crust. Top with other pie crust and bake at 425° about 30 minutes.
Sift a little flour over raisins and nuts. Combine rest of flour with other dry ingredients. Add oil, buttermilk, eggs and sugar. Beat until smooth. Stir in nuts and raisins. Pour in tube pan. Bake at 350° for 1 hour.
Wash cucumbers and place in churn. In enough water to cover cucumbers, add salt in a quantity sufficient to float a fresh egg; pour over cucumbers and place something heavy enough to hold cucumbers under brine water; let stand for 14 days. Remove cucumbers and wash and slice them. Discard brine water and return cucumbers to churn. In enough water to cover cucumbers, mix in alum, pour over cucumbers, cover and let sit for 24 hours. Remove cucumbers and wash them. Discard alum water and return cucumbers to churn. Add vinegar to cucumbers and let stand for 6 hours. Remove cucumbers and layer them with sugar in churn, after discarding vinegar. Let stand until ready to place in jars. There is no heating or cooking necessary and pickles can be kept in churn, if you desire.
Melt chocolate over hot water. Cool 5 minutes. Combine egg whites and vanilla; beat until stiff. Fold in sugar, almonds and cooled chocolate. Drop by teaspoonfuls onto greased cookie sheet. Bake at 350° for 10 to 12 minutes. Makes 4 dozen!
Combine first 3 ingredients. Fold in Cool Whip and pour into mold. Freeze. Leave at room temperature for one hour before serving.
Crumble sausage in skillet. Add potatoes, pepper and onion. Cook slowly, 15 to 20 minutes or until sausage and potatoes are done. Beat eggs and add milk. Add to sausage mixture and cook until eggs are thickened. Stir as needed.
Mix thoroughly; pour into lightly greased angel food pan. Bake 1 hour at 350°.
Combine chicken soup and water in large casserole dish. Add chicken and sprinkle rice and onion soup mix over chicken. Top with mushroom soup. Cover tightly and bake 1 hour at 375°. Do not open oven while baking.
Pour 1 cup of pineapple juice in a large, glass bowl and add instant pudding. Stir until thick. Add fruit and serve.
Add salad dressing to softened cream cheese, mixing until well blended. Stir in fruit, sugar and food coloring. Fold in marshmallows, then whipped cream. Pour into 9 x 5-inch loaf pan and freeze. Unmold and surround with lettuce. Makes 10 to 12 servings.
Mix all together and bake in slow oven, 300° to 325°, until done, approximately 45 minutes to 1 hour.
Grease and flour pan. Mix squash, sugar, oil and eggs. Combine dry ingredients. Mix with squash mixture. Bake in 2 pans at 300° for 1 1/2 hours.
Cut apples in eighths and arrange in 9-inch crust. Mix 1/2 cup sugar with cinnamon and sprinkle over apples. Sift 1/2 cup sugar with flour; cut in butter until crumbly. Sprinkle over apples. Bake at 400° for 40 to 50 minutes. In order not to overbake crust edge, cover with strip of aluminum foil; remove last 10 minutes.
Mix all together. Divide into two balls. Use two pieces of wax paper, putting one ball in middle, after sprinkling paper with flour. Roll with rolling pin to size desired. Can be used for two (1 crust) pies or 1 (2 crust) pie.
Melt marshmallows with margarine in saucepan over low heat. Stir occasionally until smooth. Stir in vanilla and salt. Pour marshmallow mixture over popcorn. Toss until fully covered. With hands slightly moistened with cold water, form into balls. Decorate with fruit, nuts or candy, if desired.
On waxed paper, sift together flour, baking powder and salt. Cream margarine, sugar and orange rind. Add flour mixture in 4 additions, alternating with orange juice, beating only until smooth. Beat egg whites until they hold stiff peaks and fold into other mixture. Pour into a 9-inch or 12-inch tube pan that has been sprayed with cooking spray. Bake at 350° for 50 to 60 minutes. Cool on wire rack for 10 minutes. Turn out on a wire rack to cool.
In largest mixer bowl, beat egg whites at high speed of mixer until soft peaks form. Then in smaller bowl, using same beaters, beat yolks, mayonnaise and water. Gently pour yolk mixture over beaten whites. Fold together carefully. In 9-inch pie plate, place butter. Microwave at High 1 minute, swirl to coat dish. Pour egg mixture into pie plate. Microwave at Medium 6 to 8 minutes, rotating dish after 3 minutes until set but still glossy on top. Sprinkle cheese over omelet, microwave at Medium 1/2 to 1 minute. Fold 1/2 omelet over the other 1/2. Gently slide onto serving dish. Sprinkle with chives.
Mix salt, meal and water in medium mixing bowl; grease 9-inch skillet. Pour mix into skillet; bake for 30 minutes or until golden brown.
Cut chicken; set aside. Prepare pineapple, green onions, green pepper and water chestnuts and set aside. Combine brown sugar and cornstarch; stir in vinegar, pineapple juice, soy sauce, pepper sauce, and salt. Then set aside. Saute chicken in small amount of oil in skillet until done. Add sauce and cook until sauce boils and is clear. Add pineapple mixture and cook 1 to 2 minutes, stirring until heated through. Serve with steamed rice. Serves 3.
In a 1 1/2-quart casserole dish, combine sugar and syrup. Microwave at High 3 minutes. Add peanuts. Microwave at High 5 to 7 minutes until peanuts are light brown, stirring every 2 minutes. Add butter and vanilla; stir well. Add baking soda and gently stir until light and foamy. Pour mixture onto lightly greased cookie sheet; let cool 30 minutes to 1 hour. When cool, break into small pieces. Makes about 1 pound.
Wash conch. Dice into small pieces. Chop onion and green pepper. Dice tomatoes. Mix conch, onion, green pepper and tomatoes. Pour Old Sour or lime juice over the mixture. Let sit in refrigerator for an hour or so.
Mix flour, coconut, brown sugar and nuts; set aside. Melt butter in milk. Add to sweet potatoes. Add sugar, salt and vanilla. Add beaten eggs; mix well. Pour into buttered baking dish and sprinkle with mixture that was set aside. Bake at 350° for 30 minutes.
Combine in large bowl all the remaining ingredients. Add to apple mixture. Mix all together. Pour into greased 13 x 9-inch oblong pan. Sprinkle top with sugar. Bake at 350° for 1 hour.
Drain pears and heat them in a saucepan. Pour in jello and dissolve. When jello is thoroughly dissolved and mixture is heated, blend together with the rest of ingredients in a blender. Pour into a jello mold or a 9 x 13-inch pan.