HumbleIntelligence/food-ner-1-Million huggingface dataset:
Fill heavy saucepan 2/3 full with vegetable oil; heat to 360° on deep fat frying thermometer. Sift flour, baking powder, soda and spices together; set aside. Combine honey, brown sugar and eggs. Add 2 tablespoons oil, beating thoroughly. Alternately add dry ingredients and cider, mixing well. Stir in applesauce and vanilla. Carefully drop batter by level tablespoons, 3 or 4 at a time, into hot oil; do not overcrowd. Fry, turning once, for 3 to 4 minutes or until golden brown. Remove with tongs and drain on paper towel. Makes 3 to 4 dozen.
Bake white cake mix and let cool. Mix pudding as directed; set aside. Drain pineapple and set aside. In punch bowl place 1/2 cup pudding. Spread over bottom of bowl. Crumble half of cake over pudding and spread 1/2 of remaining pudding over cake. Add drained pineapple over pudding and add blueberry pie filling. Spread to the edge so you can see the berries. Add 1 bowl Cool Whip and crumble remaining cake. Cover with pudding, pineapple, cherry pie filling and Cool Whip. Top with 5 of the cherries. You may use any fruit you like, even fresh fruit.
Preheat oven and cookie sheet to 350°. In a large bowl, stir the first 5 ingredients until well blended. Stir in pecans. Pour into pie shell. Bake on cookie sheet 50 to 55 minutes or until knife inserted halfway between center and edge comes out clean. Cool. Serves 8.
Boil chicken until tender. Pull from bone and layer in bottom of casserole dish. Top with chopped eggs. Mix together soup, celery, onions, almonds, mayonnaise, lemon juice and salt. Pour and spread evenly over chicken and eggs. Top with chips. Bake at 400° for 30 to 35 minutes.
Combine flour, sugar, baking powder and salt. Set aside. In a large mixing bowl, cream brown sugar and shortening. Add egg, vanilla and water. Mix well. Gradually add the flour mixture. Beat until smooth. Stir in the oatmeal; lightly flour hands and shape into 24 balls. Place on ungreased cookie sheets; flatten with the bottom of a glass dipped in flour. Insert a skewer or stick into each, if desired. Bake at 350° for 8 to 10 minutes. Remove from the cookie sheet and allow to cool on wire racks. Decorate with frosting, coconut and candies to make faces. Yields 24 (3-inch) cookies.
Cut broccoli (use flowerets only). Fry bacon and cool. Mix dressing. Add other ingredients and mix. Refrigerate.
Boil water; add Jell-O and mix until dissolved. Add cranberry sauce and stir until mixed well. Add oranges and pineapple; mix well. Pour into Tupperware container, 7 1/2 to 8-cup capacity. Chill overnight.
To sugar, flour and corn meal, add eggs, lemon juice, milk, butter and lemon rind. Pour into unbaked pie shell and bake at 375° for 35 to 45 minutes. Cut with knife to check doneness. Top should be golden brown feeling firm without being dry or hard.
Brown ground beef. Drain. Add cream of chicken soup and blend into meat. Then add onion soup mix, vegetables and water and mix well. Pour into casserole baking dish. Spread Tater Tots over top of mixture. Bake for 1 hour at 350°.
Mix all ingredients: sugar, then cocoa, eggs, milk and vanilla. Mix well. Then add melted butter. Pour into pie shell. Bake at 325° for 45 minutes or until firm.
You can use leftover turkey or roast a 2 pound turkey roast; cut turkey into bite size pieces. Cook together butter, onion, celery and green pepper for 5 minutes. Stir in turkey, soy sauce, water, pimento and mushroom soup. Cook noodles and drain, stir sour cream into noodles and combine with the turkey mixture. Put in a 3-quart casserole. Sprinkle the almonds over all. Bake at 350° for about an hour. Makes 8 generous servings.
Combine first 6 ingredients in bowl; blend thoroughly. Form into balls. Roll in finely chopped nuts. Serve with crackers.
Mix apples, apple juice concentrate, thickener and spice. Stir until apples are well coated. Add lemon juice, if desired, to keep apples lighter colored. Pour into pastry-lined pie pan and top with the second crust or pastry strips. Seal the edges and cut slits in the top crust to allow the steam to escape. Bake at 425° for 40 to 55 minutes, until golden brown. Serve warm or cold. May want to bake on cookie sheet.
Mix jello and 1 cup water; set aside. Mix lemonade with 2 cans water. Set aside. Mix orange juice with 1 1/2 cans water. After mixing individual ingredients, mix everything together.
Beat egg whites and salt with electric beater until soft peaks form. Add sugar, about 1 teaspoon at a time, beating until smooth and glossy. Continue beating and add Karo syrup, a little at a time, beating after each addition, until frosting peaks. Fold in vanilla. Makes enough to frost two 9-inch layers.
Dissolve lye in hot water; let cool. Then pour lye solution slowly into melted fat. Stir until pretty cool. Let this set overnight and cut into squares.
Mix oranges and bananas well. Add walnuts. Fold in yogurt. Add sugar to taste.
Stir together flour, salt and baking powder and set aside. In large bowl, beat margarine and sugar until light and fluffy. Add eggs and beat well. Stir in milk and vanilla. Add flour mixture and thoroughly combine. Stir in nuts, dates, and cut up cherries. Portion dough using level measuring tablespoon. Shape in balls. Roll in crushed corn flakes. Garnish each cookie with a cherry piece (quartered cherries). Place 2 inches apart on a greased cookie sheet and bake at 375° for about 10-15 minutes. Yield: 5 dozen.
Core apples; cut into 1/2-inch thick wedges. In 12-inch skillet over medium heat, in hot oleo, cook apples, brown sugar, lemon juice, cinnamon and salt until apples are tender, about 5 to 10 minutes. Spoon apples and their syrup into 6 dessert bowls. If you like, serve with whipping cream.
Peel, core and slice apples in large saucepan. Blend first 5 ingredients. Stir in 10 cups water. Cook and stir until thickened and bubbly. Add lemon juice. Put apples in hot canning jars, leaving 1-inch headspace. Use spatula to fill with hot syrup and help distribute syrup. Adjust lid. Process in boiling water. Pints 15 minutes, quarts 20 minutes. Makes 6 quarts. Store in cool place. Bake at 400° for 50 minutes.
Cook sausage until browned, stirring to crumble; drain well. Set aside. Combine apples, spices, cheese and sausage. Spoon into 9-inch deep dish pie plate. Combine eggs, half and half and biscuit mix. Mix well. Pour over apple mixture. Bake at 375° for 40 minutes or until set.
Place grapes and sugar in each quart jar. Fill each jar to bottom of neck with hot tap water. Wipe off the mouths of the jars and cover with hot lids and bands. Process jar 20 minutes in a hot water bath.
With electric mixer on medium speed, beat egg white with confectioners sugar and cream of tartar until mixture is thick and stiff peaks form when beater is slightly raised. Use at once.
Chop fruit and nuts. Place in a large bowl. Combine flour, soda, salt and cinnamon. Sift over fruit and stir to coat. Cream butter and sugar until light and fluffy. Add eggs and beat well. Add to fruit mixture and mix well by hand. Use just enough milk or juice to make a stiff batter. (Be careful not to use too much.) Drop by teaspoons onto lightly oiled cookie sheet. Bake at 325° for about 15 minutes. Do not overbake.
Dissolve sugar and salt in beet juice and vinegar. Bring to boil. Pour this hot solution over the beets and eggs. Let stand overnight. Then refrigerate.
Mix 2 sticks butter, flour and pecans. Spread in a greased 13 x 9 x 2-inch pan. Bake at 350° until golden brown. Cool.
In a large bowl, mix together bread, water, eggs, corned beef, caraway seed, salt and pepper. Place half of the mixture in a large shallow casserole dish that has been sprayed with nonstick spray coating. Spread evenly over bottom. Spread sauerkraut over mixture. Spread dressing over the sauerkraut. Spread with remaining corned beef mixture and sprinkle with Swiss cheese. Bake at 350° for 35 to 45 minutes or until golden brown and set. Serves 6 to 8.
Fill containers halfway with milk, flour and bread crumbs. Add 3 eggs to milk. Cut cheese into log strips. Add cheese to milk and eggs. (Do a couple at a time.) Take out of milk and completely roll in flour. Take out of flour and replace in milk mixture. Take out of milk and place in Italian bread crumbs. Make sure it is completely covered. When finished take out only what you are going to fry and refrigerate the rest for later.
Start the pasta first. In 1/2 quart sauce pan, heat the butter, garlic and milk over a medium heat, stirring occasionally, until the butter melts and the milk is hot. Do not boil. Stir in the parmesan Cheese and pepper, continue heating until all is melted. Pour sauce over the noodles, serve with additional parmesan and pepper as desired.
Strain pineapple well. Use juice and enough water to make 2 1/2 cups liquid. Bring to boil, then add Jell-O. Dissolve Jell-O and add whole cranberry sauce. Cool. Add pineapple and nuts. Pour into a 6-cup mold. Refrigerate.
Beat eggs. Add sugar gradually. Add margarine. Alternate dry ingredients with milk. Add lemon extract. Drop by teaspoons on a greased cookie sheet. Bake at 375° for 15 minutes.
Sift dry ingredients. Add to liquids. Roll in a ball and refrigerate in Tupperware bowl. Let sit one day before using. Pinch off dough and roll in hands to make biscuit. Bake in greased pan 12 to 15 minutes or until browned. Dough will keep 2 weeks in the refrigerator.
Drain juice off green beans. Mix green beans and soup together. Put canned onion pieces on top. Bake at 350° for 25 minutes.
Brown meat in oil. Add remaining ingredients, except sour cream, and simmer all about 1 1/2 hours, until tender. Before serving, add sour cream thickened with flour. Heat and serve over rice. Freezes well.
Place fried bacon on untoasted side of bread. Mix grated cheese with Miracle Whip and place on top of bacon. Place under broiler until cheese is melted. Serve with sliced tomatoes on top.
Mix all ingredients except pecans and vanilla in a large saucepan and bring to a boil. When mixture comes to a boil, add pecans and cook until it reaches 234° or until soft ball when dropped in cold water. Add vanilla and beat until creamy. Drop by spoonfuls on wax paper.
The day before the picnic, look at the melons; an even, balanced, level-sitting, ripe watermelon that fits ice chest or fridge; same for honeydew or Persian. Place unchilled, washed, dried melons on drain-board; assemble utensils, clear bottom fridge shelf. Place an oblong platter, French bread basket on top of watermelon; draw, dot with felt tip, a shallow cap around the top of watermelon. With paring knife, cut along this cap line with knife parallel to board. With 8-inch knife, remove cap with lever action, gently. Cut off red melon into pieces bowl bite-sized. With scoop cut out large melon balls; put in 3 gallon bowl. Smooth out inside of shell; cut up odd-sized pieces and juice into "pieces bowl". Peel honeydews, Persians, tops to a "bowl"; repeat same process for melon balls and discard seeds. Rinse, wipe off outside of shell and make a saw-toothed edge on watermelon shell; decorate, fill shell with a mix of all the kinds of melon balls, until shells are full. Pour juice from the "pieces bowl" and "empties" into the watermelon. Fill red shell until it is 1/2 full; wipe off, cover and chill. Fill other shell with leftover melon balls and juice. Cover; chill. The same for "pieces bowl". Transport in ice chest, covered, on crushed ice. Save Persian shell for breakfast.
Preheat oven to 400°. Coat baking sheet with Pam. Cut potatoes into 1/2-inch slices and arrange in single layer on prepared baking sheet. Sprinkle with generous amounts of paprika. Bake at 400° for 12 minutes. Turn potatoes over. Sprinkle with more paprika. Bake 12 more minutes or until lightly brown and fork-tender.
Roast peppers until skin peels off easily. Make a small slit in sides of peppers. Stuff with grated Swiss cheese. Beat egg whites until stiff. Fold in the yolks. Roll peppers in flour. Dip in eggs. Fry until golden brown.
In a microwave-safe 2-quart casserole, combine frozen beans, apple and water. Cook, covered, on 100% power (High) 8 to 10 minutes or until beans are tender, stirring twice.
Heat oven to 350°. Grease bottom only of 9 x 5 x 3-inch loaf pan. Mix flour, sugar, baking powder, salt and baking soda. Stir in oleo until mixture is crumbly. Stir in orange peel, orange juice and egg just until flour is moistened. Stir in cranberries and nuts. Pour into pan. Bake until wooden toothpick inserted in center comes out clean, 55 to 65 minutes. Loosen sides of loaf pan. Remove from pan. Cool completely before slicing.
Spread crescent rolls on 18 x 12-inch cookie sheet. Cook at 425° until lightly brown. Cool. Mix cream cheese, mayonnaise and dressing mix. Spread on top of cooked dough. Chop vegetables into small pieces. Layer in order given. Top with cheese. Cover with foil and refrigerate overnight.
Crush 1/2 quart berries and combine with water, sugar and cornstarch in saucepan. Bring to a boil for 2 minutes. Add butter and food coloring.
Boil chicken and take off bone. Put in bottom of pan. Mix broth with soup and pour over chicken. Mix flour, milk and butter. Drop or pour over chicken. Cook for 45 minutes. Brown last part of cooking.
Cream the oleo until fluffy. Combine egg and vanilla. Stir well into	oleo. Combine dry ingredients and gradually add to first mixture. Preheat oven to	300°. Spray cookie sheets with nonstick vegetable spray. Place a tablespoon of dough several inches apart on	cookie	sheet.	Bake for 15 minutes. Remove immediately from pan (they harden and will break apart). Sprinkle with sugar.
Combine graham crackers, 1/4 cup sugar and melted butter. Press firmly into bottom of 19 x 9-inch pan. Beat cream cheese with sugar and 2 tablespoons milk until smooth. Fold in half whipped topping. Spread over crust. Using 3 1/2 cups milk, prepare pudding as directed. Pour over cream cheese layer. Chill several hours or overnight. Spread remaining whipped topping over pudding. Garnish with grated chocolate or chopped nuts. Makes 12 to 15 servings.
Mix last 4 ingredients and bring to a boil over low flame. Pour over vegetables and refrigerate 2 or 3 days.
Bake pie crust for 10 minutes. Cook bacon and crumble. Beat all 4 eggs. Saute onion and frozen broccoli. Mix all ingredients into pie crust. Bake 15 minutes.
Mix the cocoa, sugar, milk and margarine; let boil for 1 minute. Take from heat. Mix the peanut butter, Quick oatmeal and vanilla. Mix well. Drop by teaspoon onto waxed paper. Let cool.
In 8 x 12-inch baking dish, combine vegetables and 1/2 can French fried onions. Arrange chicken breasts on vegetables. In small bowl, combine other ingredients (except remaining onions). Pour over chicken and vegetables. Sprinkle chicken with paprika. Bake, covered, at 375° for 40 minutes or until chicken is done. Baste chicken with wine sauce and top with remaining onions. Bake, uncovered, 3 minutes or until onions are golden brown. Makes 4 servings.
In medium saucepan combine milk, garlic powder, thyme and broccoli. Cook over medium heat until hot, stirring occasionally. Gently stir in tomato and shrimp; cook until shrimp is opaque. Makes about 3 (1 1/2 cup) servings.
Combine sugar, sour cream and butter flavored Crisco in a 3-quart saucepan. Bring to a full boil; stir constantly. Continue to boil for 7 minutes over medium heat. Remove from heat; stir in chocolate until it is melted. Add the remaining ingredients; beat until well blended. Pour into a greased 8 or 9-inch baking pan. Cool at room temperature. Cut into squares.
Melt butter in skillet; add shrimp and seasonings. Cook until lightly browned, stirring frequently. Add eggs, stirring until well mixed with other ingredients. Add rice and cook until a golden color. Stir in remaining ingredients; cook until thoroughly heated. Serve at once. Cooking time: 15 minutes. Yield: 6 servings.
Line 4 cookie sheets with wax paper. In a 2-quart saucepan over medium heat, mix butter, cocoa, sugar and milk. Keep mixing and stirring until the mixture comes to a boil. Boil 1 minute. Remove from heat. Add the vanilla and peanut butter. Stir until the peanut butter melts. Add the oatmeal and stir. Drop by teaspoons onto the wax paper. Chill in the refrigerator. Enjoy!
In pot, combine sugar, cocoa and flour. Stir and get out lumps. Add milk and cook over low heat. Stir as it thickens. When mixture gets very hot, add beaten egg yolks slowly as you stir. Continue cooking and stirring until very thick. Remove from heat; add margarine and vanilla. Pour in pie shell. Beat egg whites to make meringue. (If using sugar, use only one tablespoon for each egg white.)
Bring cheeses to room temperature. Mix cheeses, butter and garlic powder with electric mixer. Chill about 3 hours. Shape into a ball and roll in nuts. Use as a spread for crackers.
Mix ingredients in saucepan and bring to a boil until blended. Remove and pour over any meat. Refrigerate.
Combine 1/2 cup sugar, 2 tablespoons flour and cinnamon; sprinkle over apples and spoon into pastry lined pie pan. Then combine 1/2 cup sugar and 1/2 cup flour; add 1/2 cup margarine (soft) until it looks like crumbs. Sprinkle on top of pie. Put pie in grocery bag; fold end twice and fasten with clips. Place on a baking sheet and bake at 425° for 1 hour.
In a very heavy skillet, arrange half strips bacon over the bottom. Cut the round steak in strips and cover the bacon with the strips. Add salt and pepper. Cover the meat with the sliced carrots and onions; top with the potatoes. Add salt, pepper and parsley flakes. Cover and cook over very low heat for 2 to 2 1/2 hours, until done. Do not lift the lid unless it is cooking too fast and needs a little water. It can be cooked longer if necessary, just make sure it is on low heat.
In a medium saucepan, simmer potato slices in chicken broth, covered, with extra salt if desired, for 10 minutes. Remove from heat; set aside. Meanwhile, in medium size skillet or another saucepan, melt margarine and saute onion and celery until barely tender. Add flour; stir until blended. Let cook a moment or two to eliminate starchy taste. Have oven preheating to 350°. Gradually whisk in the chicken broth (drain from potatoes directly into the skillet), stirring constantly. Add thyme, basil and pepper; simmer for about 3 minutes. Whisk in the Parmesan cheese. Place 1/2 the chicken pieces in the bottom of a 1 1/2-quart baking dish. Add 1/2 the potato slices and 1/2 the sauce. Repeat layers; sprinkle with paprika. Bake, uncovered, in a 350°oven for 30 minutes.
Pound veal thoroughly on both sides; dredge in flour and brown in butter and olive oil. Remove veal from pan. Place in ovenproof dish and set in warm oven (250°).
Roll chicken in seasoned flour as for frying. Place in large baking dish with chicken around the sides of dish. Place instant rice in center of dish, put onion soup over rice. Pour boiling water over rice and soup until covered. Pour mushroom soup over chicken. Allow to bake in moderate oven until chicken is tender and brown on top, approximately 90 minutes.
Separate biscuits, cut each slice in fourths. Place in plastic bag, add sugar and cinnamon; shake. Place the biscuits in Bundt pan. Melt margarine and pour over biscuits in Bundt pan. Bake at 350° for 30 minutes.
In a large skillet, combine ground beef, tomato paste, juice, water, chili powder, salt, pepper, sugar, oregano, tomato sauce and garlic. Bring to a boil. Reduce heat and simmer 30 minutes longer or until spaghetti is tender. Stir frequently. Add onion rings last 5 minutes. Sprinkle with Parmesan cheese.
Cream butter, shortening and sugar until fluffy. Add egg yolks, salt and flavoring. Mix well. Add flour alternately with milk and water mixed together, blending well. Fold in stiffly beaten egg whites. Pour into a large greased and floured tube pan and place in cold oven. Turn oven temperature to 325 degrees. Bake for about 2 hours.
Grind or chop the peaches, oranges, lemons and maraschino cherries. Add sugar and let stand for 1 hour. Cook 4 cups at a time for 20 minutes.
Cream butter and sugar together until fluffy; add eggs and vanilla; sift flour, baking powder and salt into creamed mixture. Blend well. Stir in remaining ingredients.
Preheat oven to 350°. Spray a 2-quart oval casserole with nonstick cooking spray. Combine green beans, red pepper strips, salt and pepper in prepared dish. Place cream cheese and milk in small saucepan; heat over low heat, stirring until melted. Add blue cheese; stir only until combined. Pour cheese mixture over green bean mixture and stir until green beans are coated. Combine bread crumbs and margarine in small bowl; sprinkle evenly over casserole. Bake, uncovered, 20 minutes or until hot and bubbly.
Cut crust off French bread and dice into 1-inch cubes. Add 1 diced onion and hard-boiled eggs (cut up). Mix. Let stand overnight, then add shrimp, crab meat and mayo. Let stand for 2 to 3 hours before serving.
Cream together oil, sugar and eggs. Add dry ingredients; mix well. Then add remaining ingredients. Mixture will be a heavy dough. Pour into a floured pan. Bake at 325° for 1 hour and 45 minutes. When done, leave in pan, pour buttermilk sauce over cake and let cool completely.
In large, heavy stock pan, heat oil and brown meat. Drain off fat. Add all ingredients and bring to a boil slowly. Simmer for at least 1 1/2 hours. It's much better the day after and freezes well. Keeps in the fridge for at least one week. Cook mostaccioli as directed on the box.
Cream butter; gradually add sugar, beating until light and fluffy. Add eggs one at a time, beating well after each addition. Gradually add flour, beating well. Then stir in flavorings. Pour the batter into a slightly greased 15 x 10 x 1-inch jelly roll pan, spreading evenly. Lightly cut through batter with a small knife to mark off 24 squares. Spoon about 1 tablespoon pie filling in the center of each square. Bake at 300° for 45 minutes or until lightly browned. Batter will puff up around filling while baking. Cool cake in pan for 10 minutes. Cut into squares. Remove from pan or leave in pan. Drizzle while warm with 1 cup powdered sugar and 1 to 2 tablespoons of milk, mixed well. Yields 2 dozen.
Mash avocados with lemon juice, salt and pepper. Combine sour cream, mayonnaise and taco mix. Spread bean dip in 9 x 13-inch pan. Top with avocado mixture then top with sour cream mixture. Sprinkle in layers with onions, tomatoes, olives and cheese. Broil until cheese melts. Serve with nacho chips (large round ones).
Mix sugar and eggs. Add milks, water and fruit. Place in ice cream freezer and freeze.
Combine all ingredients. Press lightly into greased 6-cup ring mold. Loosen edges with spatula and unmold into shallow baking pan. Bake at 350° for 1 hour, drain fat and move to warm platter.
Put in crock-pot on low, uncovered. Stir occasionally. Cook at least 8 hours or more if possible. When it begins to stick to spoon and has turned brown, put in hot Mason jars while hot and seal with clean lids. Cool completely, then refrigerate. Makes great gifts!
Trim all fat from chicken; cut into strips (6 1/2-inch strips). Marinate in the white wine, soy sauce, lemon or lime juice and garlic powder for 1 to 4 hours. Stir occasionally. Slice onion and pepper; saute or stir-fry until tender-crisp in heavy skillet coated with Pam. Remove to bowl and keep warm. Cook mushrooms in same pan for 1 minute. Put in bowl with pepper and onion. Saute chicken in same pan until lightly browned. Warm tortillas as directed on package; fill each tortilla with chicken and vegetables. Add cheese and/or salsa.
Mix ingredients like pie crust. Add enough milk to make medium dough. Shape into large biscuits with hands. Bake 25 to 30 minutes at 400°.
Combine first 4 ingredients. Blend in remaining ingredients. Chill. May be used as salad, on a sandwich or to stuff a tomato.
Preheat oven to 450°. Mix ingredients until dough forms (may appear dry). Turn dough out onto a bread board dusted with baking mix and gently roll the dough in baking mix to coat. Knead dough 10 times. Roll 1/2-inch thick. Cut with 2-inch cutter dipped in baking mix. Bake on ungreased cookie sheet until golden brown, 8 to 10 minutes. Makes 12 biscuits.
Fry bacon until crisp. Brown hamburger and diced onion. Add the rest of ingredients and bake for 1 hour at 350°.