HumbleIntelligence/food-ner-1-Million huggingface dataset:
Make a thick batter with meal and milk. Drop by spoonfuls on a well-greased hot skillet or griddle. Fry until golden brown on each side. Serve hot with butter. Yields 10 to 12.
Layer ingredients in the order listed in a 9 x 13 inch casserole. Serve with chips.
Saute artichoke hearts and mushrooms separately. Mix well with remaining ingredients, except cheese.	Put in 3 quart casserole.	Sprinkle cheese over mixture. Bake 30 to 35 minutes at 350° until heated through. Serve 12.
Pound steak to 1/4-inch thickness. Cut into serving size pieces. Combine 2 tablespoons flour and salt. Dredge steak in flour mixture. Brown in hot oil in a large skillet. Remove from skillet and place in a lightly greased 13 x 9 x 2-inch baking dish. Set aside. Add 2 tablespoons flour to pan drippings. Cook over medium heat 1 minute, stirring constantly. Add tomatoes, celery, carrots and onion. Cook until thickened, stirring constantly. Stir in soy sauce. Pour mixture over steak. Cover and bake at 350° for 1 hour and 15 minutes or until steak is tender.
Cook sausage and then drain and wash with hot water. Return to skillet but get hot and add 8 oz. cream cheese. Stir well. Roll out package of crescent rolls on cabinet. Put sausage mixture on rolls. Roll up. Butter good and cook until brown. Sprinkle with cheese and serve.
Mix red wine, salt, sugar, pepper and garlic together with a whisk. Slowly add oil. Mix so that mixture doesn't separate, then add onions and mushrooms. Let marinate 24 hours before serving. Serve with toothpicks.
Find the most scrumptious looking strawberries. (Hand picked and large are the best.) Melt white or milk chocolate morsels in the microwave until soft and gooey. May need to stir. Dip strawberries in by holding the stems in the chocolate. Set aside to cool. The better quality the chocolate, the better the results. Enjoy!!
Preheat oven to 350°. In medium bowl, combine flour, sugar and cocoa; cut in margarine until crumbly (mixture will be dry). Press firmly on bottom of 13 x 9-inch baking pan. Bake 15 minutes.
Pop popcorn, mix dry ingredients in a Ziploc bag. Add popcorn and spray with cooking spray. Close bag and mix. Repeat with cooking spray until popcorn is coated. Makes about 6 cups.
Combine salad oil, sugar, vanilla and eggs; mix well. Add flour, salt and soda to mixture; mix well. Add apples and nuts. Bake at 350° in a greased Bundt pan. May add 1/2 teaspoon cinnamon, if you like.
Cut broccoli heads from stems. Wash broccoli and put in container. Combine vinegar, Miracle Whip and sugar together. Pour in container (over broccoli), seal and refrigerate overnight. Fry bacon and crumble. Before serving, add bacon and sunflower seeds.
Prepare a medium size skillet with Pam cooking spray or butter. Heat skillet. Lightly butter one side of each piece of bread. Lay butter side down; place cheese on top, then place other slice of bread with butter facing up. Cook on both sides until lightly browned. Cut into strips or use your favorite cookie cutter for little fingers.
Cream butter well; add sugar. Add remaining ingredients and mix well. Roll in balls (1 inch). If too soft, chill about 15 minutes. Bake for 10 minutes in 375° oven. Roll in powdered sugar while hot.
Pour into unbaked graham cracker pie crust. Bake in slow oven at 325° for 25 to 30 minutes until set.
Cream oleo and sugar until smooth. Add eggs, one at a time; beat well. Dissolve soda in buttermilk and add dates, orange slices (chopped finely) and nuts. Coat fruit well. Add flour mixture and coconut to creamed mixture. This makes a very stiff dough. Put in greased floured 13 x 9-inch or Bundt pan. Bake at 250° for about 2 1/2 hours. Combine orange juice and powdered sugar. Pour over hot cake.
Cook cabbage in boiling salted water; drain. In a large skillet, saute onion in 5 tablespoons butter; add soup and mix. Add cheese; heat and stir until melted. Remove from heat; stir in cabbage, salt and pepper. Transfer to 2-quart baking dish. Melt remaining 1 tablespoon butter in skillet; stir in bread crumbs until lightly browned. Sprinkle over cabbage mixture. Bake uncovered at 350° for 20 to 30 minutes.
Bake potatoes. Cut in half lengthwise. Scoop out and mash thoroughly. Add all other ingredients. Re-fill the shells and bake, uncovered, at 350° for 30 minutes.
Wash the berries. Place in layers in an enamel saucepan, adding just enough water to cover. Bring slowly to the boil and simmer until the fruit has all broken up and the juice is dark red in color. Sieve the juice through a clean, scalded piece of linen or cheesecloth, pressing as much juice out of the berries as possible. Measure the juice, boil up and thicken with the required amount of corn flour dissolved in a little cold water. Pour into a bowl, sprinkle with sugar to prevent a skin forming and serve cold with milk or cream.
Prepare cake mix as directed. While cake is hot, punch holes in the top with a wooden spoon handle. Mix pineapple with sugar and heat. Pour pineapple mixture over top of cake. Prepare pudding as directed and pour over pineapple layer. Sprinkle layer of chopped nuts over pudding. Refrigerate overnight.
Cream shortening and sugar together. Add rest of ingredients except rhubarb. Mix and then fold in diced rhubarb. Bake about 25 minutes at 350° in 9 x 13-inch pan. Good with a light glaze.
In large skillet, saute onion and garlic in oil. Add zucchini, tomatoes, green pepper, salt and pepper to taste. Stir and let simmer until zucchini is cooked, firm and not mushy. Place in serving dish and garnish with parsley and Parmesan cheese.
Mix all ingredients together except tortillas and picant sauce. Spread the mixture over tortillas. Roll and refrigerate. Cover overnight. Cut into slices and serve with picant sauce.
Flour meat, salt and pepper and brown in butter. Add remaining ingredients, except milk and lemon juice. Cook over slow heat in cover skillet for 25 minutes. Stir occasionally. Stir in milk and lemon juice. Serve over rice or noodles.
Mix all ingredients and bake in large casserole dish at 350° for 40 minutes. Remove from oven and top with 1 1/2 cups crushed cornflakes, which has been blended with 2 tablespoons butter. Brown for another 5 or 10 minutes.
Heat olive oil in a heavy 6 to 8-quart saucepan over medium heat. Add sausage and cook until almost all fat is rendered. Transfer sausage to a platter.
Fry hamburger with seasoning; drain. Pour on Doritos chips. Add tomato and cheese. Pour dressing on top (to taste). Stir together.
Beat pudding and milk at low speed until thickened. Add 8 ounces of the Cool Whip; blend in. In a 9 x 13-inch pan, layer with graham crackers; spread 1/3 of the pudding mixture over crackers. Repeat twice. Top with 4 ounce layer of Cool Whip. Sprinkle with a few graham cracker crumbs. Drizzle with chocolate syrup. Chill well.
You will need large mixing bowl and baking pan, 12 x 9 x 2.
Heat oil; brown onions. Add sliced franks and vinegar, capers, salt and pepper and simmer 10 minutes. Drain sauerkraut; rinse. Add to franks; simmer 10 minutes. Add boiled, sliced potatoes; simmer 10 minutes and then enjoy.
Heat oven to 350°. Lightly grease 9 or 10-inch pie plate. Sprinkle bacon, cheese and onion evenly over bottom of plate. (You can use browned and crumbled sausage instead of bacon.)
In bowl, beat eggs until foamy; gradually beat in oil and sugar. Add grated zucchini, cinnamon, salt, baking soda and baking powder, mixing well. Gradually blend in flour, mixing well after each addition. Fold in chopped walnuts. Pour into greased Bundt pan (3-quart) and bake at 350° for one hour, or until cake tests done and starts to leave sides of pan. Cool in pan for ten minutes. Loosen edge. Shake loose and turn cake out on rack to cool. Store in covered tin or wrapped in foil.
Beat together mashed bananas and butter until creamy. Add eggs and water. Beat well. Stir in flour, baking powder, soda and cinnamon. Beat until smooth. Add nuts. Spoon butter into a greased and floured 9 x 13-inch pan. Bake at 350° for 20 minutes or until knife inserted comes out clean. Cool and cut into squares.
Layer all ingredients in large bowl. Add dressing and toss. Serves 6 people.
Cream butter, oil and sugar. Add eggs, vanilla and sour milk. Add flour, baking soda, cocoa, spices and salt. Add the zucchini. Spread in greased 9 x 13-inch pan. Sprinkle top with nuts and chocolate chips.
Mix together in electric mixer for about 3 minutes. Pour into greased and floured loaf pans. Bake at 350° for 40 to 50 minutes. Makes 2 loaves.
Combine sour cream, sugar, vinegar and salt. Add cucumbers and onions; toss gently. Chill for 24 hours and serve.
In a 3-quart oblong baking dish, arrange chicken. Bake 30 minutes. Mix first 5 ingredients together. Pour sauce over chicken. Bake an additional 30 minutes or until done. Preheat oven to 375°.
Combine hamburger and bread crumbs. Make small meatballs and brown these enough to hold their shape. Combine remaining ingredients and simmer 1 to 1 1/2 hours.
Cook apricots and peaches with water. When tender, add sugar to taste. Drain; save juice to store remainder of fruit if not all is cooked.
Butter and flour bottom and sides of 13 x 9-inch pan. Spread pecans on bottom and coconut on top of pecans. Mix cake mix in bowl as directed and pour over pecans and coconut. Mix butter, sugar, cream cheese and vanilla. Pour over batter and swirl. Bake at 350° for 45 minutes to 1 hour, until done. Leave in pan, then pig out!!!
Crumble Fritos and place in a 9 x 13-inch ungreased pan. Add a layer of Cheddar cheese, onions and chili; another layer of cheese and top with Fritos. Bake at 350° for 20 to 30 minutes or until golden brown.
Melt candy bars. Mix butter, sugar and eggs. Add flour mixture alternately with milk. Add chocolate syrup, candy bars and vanilla. Pour into tube pan or large cake pan. Bake 1 1/2 hours at 350°.
Mix salad dressing and cream cheese until smooth. Cut marshmallows into pineapple. Cut cherries and nutmeats. Combine and add whipped cream. Freeze. Serves 8.
Soak skinned chicken in buttermilk for 1 1/2 hours. Combine flour, salt, garlic powder and pepper. Coat chicken with flour mix; let set for 20 minutes, then fry in oil until nicely browned. Place chicken in a 9 x 13-inch baking pan. Melt butter and honey together; add pecans. Heat until golden brown. Pour over chicken and serve with rice.
Grate cheese. Chop pimientos, but do not drain. Mix cheese and pimientos. Add sugar, salt, pepper and vinegar. Stir in mayonnaise. Refrigerate.
Prepare stuffing. In 2-quart saucepan over medium heat, melt margarine. Add zucchini and cook until tender, about 2 minutes, stirring frequently. Remove from heat. Into saucepan, tear bread into small pieces. Stir in egg, cheese, pepper and salt. Preheat oven to 400°. Loosen skin on each chicken quarter by pushing fingers between skin and meat to form a pocket. Put in stuffing. Place chicken in 13 x 9-inch baking pan. Bake 50 minutes or until fork-tender. To serve, remove chicken to platter. Brush with honey and sprinkle with salt.
Thoroughly mix together, then use 1/4 to 1/2 cup to each pound of hamburger.
In a 2-quart microwave-safe bowl, combine white sauce. Mix broth, broccoli, carrot and onion. Cover with lid or waxed paper. Microwave on High for 8 to 10 minutes or until tender, stirring 4 times until soup boils and thickens. Stir in milk and pepper. Microwave, covered, 2 minutes until hot.
Cream butter. Add sugar, vanilla and eggs; beat until light. Add salt and flour. Mix well. Drop by half-teaspoons onto greased cookie sheet. Bake at 350° for 10 minutes.
Mix cream cheese, dressing mix and mayonnaise in small bowl. Spread onto slices of any deli or party bread. Garnish with pieces of your choice of listed garnishes or make up your own.
Drain vegetables and mushroom pieces. Place half amount of the ingredients in order listed in buttered casserole. Repeat layers. Bake at 350° for 30 minutes.
In a large saucepan, melt butter. Saute onion and garlic until soft. Add curry powder, salt, coriander, red pepper and mushrooms, if desired. Cook 1 minute. Add broth and boil gently for 15 to 20 minutes or until mushrooms are soft. Stir in pumpkin and half and half. Cook 5 minutes. Pour into blender or food processor and blend until creamy. Decorate warm, topping with sour cream and chives. May be kept covered and chilled overnight, bringing to room temperature before reheating.
Set oven to 375°. Cut up chicken breast into small pieces (slightly bigger than bite size). Mix beaten egg with milk; set aside. Mix together flour, sesame seed, paprika, pepper, baking powder and salt.
Mix all ingredients except for chili powder with hands. Shape into 2 to 3 logs. Roll in chili powder. Now refrigerate.
Combine above; put on center of lasagne noodles. Roll up. Cover with favorite spaghetti sauce and Mozzarella cheese. Bake 30 minutes at 350°.
Wash and cut up chicken and remove skin. Soak in buttermilk for about 15 minutes. Take the chicken out of buttermilk. Season with salt, lemon pepper and garlic powder. Roll in mixed bread crumbs and flour. Bake in a pan in the oven at 350° for about 1 hour.
Sift flour, soda, cream of tartar and salt into a bowl. Cut in shortening. Add milk. Mix until flour disappears and dough is just right for rolling. Turn dough onto a lightly floured board. Handle very little. Shape and flatten to about 1-inch thickness. Cut biscuits and place on a greased sheet. Add a dot of butter to each biscuit. Bake at 450° for 10 to 12 minutes.
Dissolve gelatin in boiling water. Add strawberries and stir until thawed. Add bananas and nuts. Pour 1/2 mixture in pan and hold in the refrigerator until firm. Mix sour cream and marshmallows. Spread over firm gelatin. Take the other half and place on top of sour cream and marshmallow mixture. Set until firm.
Beat eggs until light. Add sugar gradually, beating until thick. Add remaining ingredients. Mix well. Freeze in 5-quart ice cream freezer. Makes 1 gallon.
Mix all ingredients thoroughly with electric mixer. Put in casserole. Dot with butter and cinnamon. Bake 1 hour at 350°. Serve hot.
Mix first 3 ingredients and let cool in large bowl. Cream together cheese and sugar. Add pineapple and Cool Whip. Beat well. Add to jello mixture and refrigerate.
Dissolve jello in hot beet juice. Mix beets and cream cheese. Stir in beets, cream cheese and pineapple. Put in refrigerator to harden. Serve on lettuce leaves topped with mayonnaise.
Put 2 tablespoons oil in large Teflon coated electric skillet. Pound venison with a meat hammer. Flour venison; put in hot oil. Fry for about 20 minutes. Put in salt, pepper and garlic salt. Add a quart of water. Add the beef bouillon cubes. While this is cooking, peel and cut up carrots, potatoes, onion and celery and put in a pan of water. Bring to boil; boil for 15 minutes. Do not drain. Add to meat mixture. Stir. Add 2 tablespoons flour with water to this. If it makes it too thick, add a little more water. If too thin, add a little more flour. Cook for about 10 minutes. Serve.
Combine pie filling mix, milk and spices in a saucepan. Prepare as directed on package for pie. Chill about 10 minutes. Fold in peaches and pour into pie shell. Chill at least 3 hours.
Brown ground beef in large skillet or Dutch oven. Add onion and garlic, cook and stir until onion is tender. Combine 1 cup water, ketchup, Worcestershire sauce, brown sugar, salt, paprika, dry mustard and pepper; stir into ground beef mixture. Cover and simmer for 15 minutes. Blend cornstarch/flour and 2 tablespoons water and add to meat mixture. Cook and stir for 5minutes or until sauce thickens and begins to boil. Cook noodles in water, drain and add to meat mixture. Serves 4.
Brown onions in a large skillet, combine all other ingredients (excluding the ground beef) in a large pot. Add browned onions to the large pot. Brown the ground beef, add to large mixture. Simmer until thickened.
Combine beans and barbecue sauce in 1 1/2-quart casserole dish. Place bacon over top and bake at 350° for 45 minutes. Stir in bacon; sprinkle onion over top and bake another 3 minutes. Makes 4 to 6 servings.
Saute onion and minced garlic. Add meat and seasonings. When cooked, add rice. Boil water. Remove core from cabbage and place in the boiling water. Cover and cook until outer leaves are soft. Remove outer leaves. Repeat until all leaves are soft and removed.
Brown ground beef and onions; drain. Add 1/2 cup water and 1 tablespoon flour; stir. Add the hot water, chili sauce and mustard. Serve over buns.
Beat eggs light in large bowl. Stir in water, sugar, flour and salt until well combined. Melt butter in small saucepan over low heat. Stir hot butter into batter. Stir in 6 chopped candy bars. Cool completely.
Spray 9 X 13 pan with Pam. Mix flour, butter, and sugar and pat into pan. Bake at 325 degrees until golden brown. Cream together cream cheese and powdered sugar, and add 1 tub of Cool Whip. Whip until well blended. Spread over cooled crust. Spread blueberry pie filling over top. Chill well.
Toss apples, brown sugar, flour, sage and onion together and put in casserole dish. Cut sausage in 1/2-inch slices and arrange on top of apples. Cover loosely and cook in microwave on High for 5 to 7 minutes, until apples are tender. Sprinkle cheese over top and cook on Medium for 5 minutes to melt cheese.
Mix together all ingredients and bake for 1 hour in 350° oven. Bake in 1 loaf pan or 2 small loaf pans that are greased and floured.
Rinse and pick over the cranberries. Drain the raspberries' liquid into a measuring cup and add enough water to make 1 cup total. Transfer the liquid, the cranberries, raspberries, sugar and orange zest into a deep, non-reactive (such as enamel) saucepan.
Sift together all dry ingredients. Mix egg yolks and milk and add to dry mixture. Fold in egg whites, leaving a few fluffs. Cook according to waffle maker instructions. Makes 3 (10-inch) waffles.
Slice potatoes. Cook potatoes until almost soft, then peel. Put the rest of ingredients together and heat until cheese is melted. Put in layers in casserole and bake 45 minutes at 350°.
In small bowl, combine first 3 ingredients; set aside. In large bowl, combine eggs, onion, crackers, ground beef, salt and pepper. Add 1/2 of tomato sauce mixture; mix thoroughly. Place meat mixture in a glass ring mold or 2-quart microproof round casserole dish. Pour remaining tomato sauce over top of meat. Cook, covered with waxed paper, in microwave oven on High max power 16 minutes. Let stand, covered, 5 to 10 minutes before serving. Serves six. Time might be little different on your microwave.
In mixer bowl, cream together sugar and cream cheese until light and fluffy. Beat in mashed bananas and eggs. Add biscuit mix and nuts; stir until dry ingredients are moistened. Pour into greased 9 x 5 x 2-inch loaf pan. Bake at 350° for 1 hour or until done. Cover with foil the last 15 minutes if bread browns too quickly. Cool thoroughly before slicing.
Place thawed potatoes in a 9 x 13-inch baking dish. Mix together sharp cheese, sour cream, salt and onions. Pour over potatoes. Top with crushed cornflakes. Drizzle melted butter over all. Bake uncovered at 350° for 45 minutes.
Brown chicken pieces in butter. Add nutmeg, basil and orange juice. Cook for 1/2 hour. Add cut up potatoes. Cook 1/2 hour longer. Add peaches and cook 5 to 10 minutes longer. Serves 6.
Mix all dry ingredients together. Mix milk, oil and eggs. Beat until smooth. Add to dry ingredients. Bake in Bundt pan at 350° for 1 hour.
Blend ingredients in blender. While blender is on, unscrew and pour in salad oil.
Follow directions on package. To simmering Cream of Wheat add the salt, sugar, grated lemon rind, nutmeg and vanilla. In greased flat pan, pour cooked Cream of Wheat to 1 inch level. Allow to harden. When completely cooled, cut into 2 1/2 x 1 1/2-inch strips. Roll in bread crumbs, then fry in deep fat until brown.
Wash and drain cranberries. Wash and chop apples with peel or peel apples and chop. Mix cranberries, apples and sugar and place in buttered casserole. Melt 1 stick margarine. Add 1 cup oatmeal and 1 cup chopped nuts. Place on top of fruit mixture. Bake at 350° for 45 minutes.
Mix into a smooth batter. Put a little Crisco into a large frying pan. Pour batter so that it will produce a thin pancake. Tilt pan so that batter barely covers bottom of pan with a thin layer. When ready to turn pancake, place a few drops of shortening on upper side. Turn with a spatula. When done, sprinkle with sugar. Roll up and serve. They may also be sprinkled with cherries and sugar, then rolled.
Cook sweet potatoes; cool. Slice potatoes 1/4-inch thick. Peel and slice apples. In 1 1/2-quart casserole, alternately layer potatoes, apples and pineapple, ending with potatoes. Sprinkle each layer with some of sugar, allspice, butter and lemon juice. Cover and bake for 1 hour or until apples are done. Serves 6.
Cube cheese and combine with chili in crock-pot. Heat until melted and blended. Serve with nacho chips.
Microwave frozen potatoes for 6 to 8 minutes to thaw. Mix soup, sour cream and cheese, then mix in potatoes. Melt butter and mix in corn flakes for topping. Pour potatoes in greased 13 x 9-inch Pyrex dish. Sprinkle corn flakes over top. Bake at 350° for 50 to 60 minutes.
Melt margarine in saucepan. Saute onion and bell pepper. Add chicken broth, soups, chili powder, garlic and tomatoes. Mix well and let come to a boil. Remove from stove.
On a piece of aluminum foil, lay out bacon, side by side. Lay round steak on top of bacon. Mix together the hamburger and onion soup mix; spread on top of steak. Carefully roll up to form a log. Wrap in foil and bake at 375° for approximately 3 hours, depending on how done you want the meat.
Mix all ingredients and spread in lightly greased 8-inch square baking pan. Bake at 350° for 25 minutes. Cool and lightly dust with powdered sugar.
In a large bowl, with mixer at medium speed, beat cream cheese and mayonnaise until smooth. Gradually beat in sugar. Beat in eggs, one at a time. Beat in rind, juice and vanilla. Pour into pie crust. Place on cookie sheet. Bake in a 350° oven for 30 to 35 minutes. Chill 4 hours.
In a double boiler, melt stick of butter and add cubed cream cheese. Stir over low heat until melted. In a separate pot, saute crawfish, onions, bell pepper and mushrooms until limp. Add mushroom soup and cooked rice. Stir in garlic powder and peppers. Add cream cheese mixture. Put in greased casserole. Top with Velveeta cheese and onion rings. Bake in 350° oven for about 30 minutes or until bubbly. Serves 8 to 10.
In a small skillet, combine soup and peas with liquid; mix and heat well. Pour into a casserole dish. Place biscuits on top and bake in a 375° oven until biscuits are done. This makes a wonderful, quick lunch.
Cook broccoli and put in buttered 9 x 13-inch pan. Melt margarine in saucepan; add sugar, flour, sour cream and cheese. Pour over broccoli; sprinkle with cracker crumbs. Bake at 350° for 20 minutes.
Pour 1 cup boiling water over the above ingredients and mix. Add 1 cup peanut butter and 1 cup milk. Pour into tiny Dixie cups or ice cube tray. Freeze and enjoy!
In a skillet over medium heat, cook sausage until no longer pink; drain. In a bowl, combine soup, cheese and water. Stir in Bisquick mix until blended. Add sausage. Fill greased muffin cups 3/4 full. Bake at 350° for 20 to 25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.
Mix all ingredients and form into 8 patties. Fry slowly and brown on both sides.
The night before serving, cook sausage, separate and drain well. Mix eggs, milk, soup and dry mustard. Beat together until foamy. Combine egg mixture and cooked sausage. Add grated cheese and bread cubes. Pour into greased 9 x 13-inch pan; chill overnight. Bake at 350° for 40 minutes.
Butter a 13 x 9 x 2-inch baking dish. Set aside. Wash and dry mushrooms. Remove stems, chop and reserve for stuffing. Saute diced bacon, onion, green pepper, chopped mushroom stems, salt and pepper. Remove from heat when cooked through, not browned.
Wash and drain berries. Crush enough of the berries to make 1/2 cup crushed berries. Slice	remaining berries in half. Set aside.