HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat water to boiling. Remove from heat and add instant potatoes; mix. Add to the rest of the ingredients and mix well. Shape into patties. Roll in a mixture of 1 cup flour and 1 cup cracker meal. Fry in cooking oil in skillet until golden brown. Drain on paper towel.
In a mixing bowl, combine bread cubes and 1 cup cracker crumbs. Stir in broth, eggs, salt, celery, onion, chicken and mushrooms. Spoon into a greased 2-quart casserole.
Preheat oven to 350°. Grease and flour a 9 x 13-inch baking pan. In a medium bowl combine flour, baking powder, soda and salt. Set aside. In a small bowl combine bananas and buttermilk; set aside.
Boil potatoes until tender; drain. Mix with remaining ingredients and place in casserole dish. Bake at 325° for 45 minutes, uncovered. Sprinkle with paprika, if desired.
In bowl, mix peas, onion, celery and pepper. In serving bowl, place lettuce to cover bottom. Place 1/2 the pea mixture on top of lettuce; sprinkle 1 teaspoon sugar over that. Cover with another layer of lettuce pieces, then rest of pea mixture. Sprinkle 1 teaspoon sugar over top. Empty mayonnaise on top and spread evenly. Place cheese on top of mayonnaise, covering it evenly. Empty bacon bits on cheese and spread evenly. Decorate with celery leaf, if desired.
Cook pasta; set aside. Cut up chicken; stir-fry with some garlic and parsley. Mix together the milk, bouillon, cornstarch and margarine; add to chicken. Pour over pasta.
Mix together and press into oblong pan all but chocolate chips. Melt chips and pour over other mixture; spread evenly. Let cool and cut into squares.
Combine and pour into buttered casserole dish. Bake 35 to 40 minutes in a 350° oven.
Lay chicken in 9 x 13-inch pan. Place cheese on top. Mix soup with 1/2 can water; cover chicken. Mix stuffing with butter and water according to package directions. Place on top of casserole and cover with foil. Bake 1 hour at 350°.
Cut beef in 8 pieces. Combine flour, cracker crumbs, garlic, onion, salt and pepper. Mix egg and Worcestershire sauce together. Dip steak into egg and Worcestershire sauce mixture, then in crumbs mixture. Fry in skillet in oil, then place in 13 x 9 x 2-inch baking dish and put on onion slices. Combine tomato sauce, chili sauce, brown sugar, chili powder, dry mustard and vinegar. Pour over steak. Put on green pepper slices (on top). Cover and bake at 325° for 2 hours or until tender.
Mix mustard, lime juice, garlic, soy sauce and lime peel until well blended. Reserve 1/2 cup of the mustard mixture for serving with cooked chicken. Grill or broil chicken 15 minutes or until cooked through, turning and brushing occasionally with remaining mustard mixture. Serve with reserved 1/2 cup mustard mixture.
Stir sugar, corn syrup and water over low heat until sugar is	dissolved. Cook without stirring until a small amount of mixture dropped into cold water forms a hard ball or the candy thermometer reads	260°. In mixing bowl beat egg whites until stiff peaks form. Continue beating while pouring hot syrup in a thin stream into egg whites. Add vanilla; beat until mixture holds its shape and becomes slightly dull.	Fold in nuts. Drop mixture from tip of buttered spoon onto waxed paper. Four dozen is this recipe's yield.
Melt butter in heavy pan. Break vermicelli into small pieces; saute in butter until golden brown, stirring constantly. Add rice; keep stirring until rice is well coated, 2 to 3 minutes. Add boiling chicken broth and salt. Cook, covered, on medium-low heat for 20 minutes, until liquid is absorbed. Fluff with fork. Serves 8.
Beat the first five ingredients together. Add flour, sifted with salt, cinnamon, ginger, allspice and soda. Bake in 350° oven for 45 minutes.
Combine all ingredients in a large bowl; beat at medium speed of an electric mixer until well blended. Pour mixture into freezer can of electric freezer (or hand-turned). Freeze according to manufacturer's directions. Let ripen at least 1 hour (if you can wait!). Yields 5 quarts.
Work first 6 ingredients together to form a smooth paste. Add toffee chips. Roll a spoonful of dough between the palms of hands. Flatten with bottom of glass or cookie press. Bake on ungreased cookie sheet for 25 minutes at 325° until golden brown.
Wrap raw oysters with bacon (Sizzlean is better). Place in pan. Cook in oven under the broiler. When done on first side, turn over. Seasoning comes from bacon.
Melt margarine in baking dish. Mix flour, sugar and milk; pour batter over butter. Don't stir; just leave alone. Pour fruit over batter; don't stir. Bake at 350° for 1 hour or until brown.
Cook chicken and debone. Cut into bite size pieces and put in bottom of greased casserole. Mix soup and sour cream and spread over chicken. Sprinkle crushed crackers over soup. Pour melted margarine over crackers. Sprinkle poppy seed on top. Bake at 325° about 30 minutes.
Process cheese and butter in a food processor until blended. Add flour, salt and paprika; process until mixture forms a ball, stopping often to scrape down the sides. Add cereal and almonds; process until blended. Stop twice to scrape the sides. Shape dough into 1 inch balls. Place balls about 2 inches apart on an ungreased baking sheet. Flatten each ball in a crisscross pattern with a fork dipped in flour. Bake at 350° for 12 -14 minutes or until lightly browned. Remove to wire racks to cool. Store in an airtight container.
Preheat oven to 225°. In medium bowl, beat egg white until foamy. Stir in sugar, cinnamon and nuts, coating well. Spread on a greased baking sheet. Bake 1 hour, stirring every 15 minutes. Cool completely. Store in airtight container.
Grind or chop all vegetables together. Put on salt; stir and set aside for 5 minutes. Drain off excess water. Add sugar, vinegar and water. Put in hot jars and seal.
In saucepan, melt butter; add flour, salt, milk, cream cheese and Cheddar cheese. Cook and stir until sauce boils. Remove from heat. Cook broccoli until crisp/tender. Combine broccoli and cheese sauce; pour into casserole dish.
Mix all ingredients together. Bake in greased and floured tube pan for 40 minutes at 300°.
Combine all ingredients in a bowl and chill. Use for sandwiches or with crackers. Will also stuff 8 tomatoes.
Shoot a squirrel. Bring home, skin and dress (head and all). Put in pot; season and boil until tender. Add rice and cook until done. Serve with hot homemade biscuits and baked sweet taters.
Preheat oven to 350°. Place fruit in a buttered 8 x 8-inch baking dish. Cut crusts from bread slices and cut each slice into 5 fingers. Place the bread fingers over peaches. In a bowl, mix sugar, flour, egg and butter. Bake for 35 to 45 minutes or until golden brown. Serves 4 to 6.
Heat oven to 400°. Grease pie plate, 9 x 1 1/4-inch. Mix chicken, zucchini, tomato, onion and cheese. Spoon evenly into pie plate. Beat remaining ingredients 15 seconds in blender on high speed, 1 minute with wire whisk or hand beater or until smooth. Pour evenly over chicken mixture.
Warm shells slightly to prevent cracking. In each shell, place chicken, a sprinkling of cheese and 1 tablespoon picante sauce. Roll and place in greased baking dish. Continue with each roll. Pour remaining picante sauce and spread cheese evenly over dish. Bake at 400° until cheese is bubbly, about 30 to 40 minutes.
Heat oil in a large skillet. Add onion; saute until tender (not brown), 5 minutes. Stir in garlic. Add tomatoes, vodka and red pepper; break up tomatoes with side of spoon. Cook until sauce is reduced by 1/3 and thickened, 15 minutes. Stir in cream; simmer, stirring (do not allow to boil) 5 minutes. Season with salt.
Preheat oven to 400°. Spray a 9 x 13-inch baking pan or dish with vegetable oil spray. slice bread into 1-1/2 inch slices. Place bread tightly together in one layer in 9 x 13-inch baking dish or pan. Place eggs in batter bowl and beat lightly. Add milk, 1/4 c. sugar and vanilla and mix with 10 inch whisk. Pour half of liquid over bread. Peel, core and slice apples. Cut into rings. Place apple rings on top of bread to cover. Pour remaining egg mixture over apples. Mix remaining 1/2 c. sugar with cinnamon and place in flour/sugar shaker. Sprinkle evenly over apples. Dot with butter. Bake for 35 minutes. Cool for 5-10 minutes before serving. Serve with maple syrup.
Drain all the fruit (reserve juice). Chop all fruit and cut cherries in halves. Mix all together in a large mixing bowl. Sprinkle instant pudding mix over fruit. If fruit seems too thick, add some of the reserved juice. Chill.
Mix cake mix with butter and 2 eggs. Pour into greased sheet cake pan (13 x 9-inches). Mix cream cheese, powdered sugar and the additional 2 eggs. Pour over cake mixture. Bake at 325° for 25 to 35 minutes.
Melt butter. Add flour, sugar and salt to make a paste. Add cheese until it melts. Remove from heat. Add sour cream to beans. Top with corn flakes and butter. Bake at 350° for 30 minutes.
Cook celery in a little boiling water until crisp done, about 8 minutes. Mix celery with water chestnuts which have been drained and thinly sliced. Add chicken soup and diced pimento. Place in a one-quart casserole. Toss breadcrumbs with almonds and melted butter. Sprinkle over casserole. Bake at 350° for 45 minutes or until hot. Serves 6.
In medium saucepan, melt butter; stir in brown sugar and milk. Bring to a boil; boil 2 minutes while stirring. Remove from heat and add peanut butter and vanilla. Stir until smooth. Mix in confectioners sugar 1 cup at a time, mixing well after each addition. Spread into buttered 9-inch square pan. Cool and cut into squares.
Heat oven to 350°. Oil pan and sprinkle coconut and pecans over a 9 x 13-inch pan. Mix cake mix according to box. Pour over coconut and pecans.
Dissolve yeast in warm water. Combine cereal, sugar, salt, shortening and boiling water. Stir until shortening is melted. Cool until lukewarm. Add yeast mixture and stir in eggs. Gradually add flour and mix thoroughly. Place in large bowl, cover and refrigerate overnight. When ready to use, shape as desired. Brush with melted butter and let rise in warm place until doubled in size. Bake at 400` for 20 minutes. Makes 2 1/2 dozen large rolls.
Mix all ingredients and sprinkle on top of batter. Bake in 375° oven for 45 to 50 minutes.
Measure strawberries into 6-quart pot. Measure sugar into bowl. Stir sugar into fruit; mix thoroughly. Bring mixture to full rolling boil over high heat, stirring constantly, and quickly stir pectin into fruit mixture. Bring to full rolling boil, stirring constantly, then continue boiling for 1 minute, stirring constantly. Remove from heat. Fill jars immediately to 1/8-inch from tops of jars. Wipe jar rims and threads. Cover quickly with lids; screw bands tightly. Check to see if sealed in 4 to 5 minutes. Makes about 4 (8 ounce) jars.
Saute meat, breaking into small parts as it browns. Remove casing from sausage as it browns. Set aside. Add tomato paste, juice, salt and oregano to meat and simmer 1 hour. Cook noodles in salted, boiling water until tender. Prepare a filling by mixing cheese, eggs, oregano, salt and pepper. Put a layer of sauce in the bottom of a greased 9 x 13-inch baking dish. Then alternate with a layer of meat sauce, cheese and noodles. Sprinkle with cheese and bake at 375° for 40 minutes. Let set 15 minutes before serving.
Preheat oven to 350°. In medium bowl with fork, beat eggs slightly. Add sugar, corn syrup, butter, vanilla and chocolate. Stir until well blended. Stir in pecans. Pour into pie crust. Bake 50 to 55 minutes. Cool on wire rack.
Mix well in large bowl. Either divide and make 2 small loaves or make 1 large, topping both with tomato catsup. Cook at 250° for about 2 1/2 hours. Pack small potatoes and carrots around meat loaf. Cover with foil and cook the same as meat loaf.
Heat oven to 350°. Grease 13 x 9-inch baking pan. Combine pancake mix, 3/4 cup brown sugar and cinnamon. Add banana, milk, egg and oil; mix well. Spread into prepared pan. Combine nuts, 1/4 cup brown sugar and margarine; sprinkle evenly over batter. Bake about 30 minutes or until golden brown. Yields 12 servings.
Brown smoked, sliced sausage in a skillet and drain well on paper towels. Arrange lettuce on a large serving dish and top with vegetables and sausage. Add Feta cheese. Pour dressing over salad and serve. Total preparation and cooking time: 15 to 20 minutes.
Combine cabbage, bell peppers and salt; let set for 1 hour, then drain. Combine with remaining ingredients; mix well and cook for 40 minutes, stirring frequently. Make a paste of 1/2 cup flour and 1 cup cool water to which is added some of the hot relish mixture to prevent lumping; add this to mixture, stirring rapidly until thick. Place in hot jars and seal. Process filled jars in a hot water bath for 10 minutes. Yield: 6 to 8 pints.
Saute green pepper in margarine. Add spaghetti, Ro-Tel, pepper and onion to cooked chicken. Stir well until melted. Add peas and mushrooms. Place in 9 x 13-inch casserole dish, bake at 325° for about 20 to 30 minutes. Feeds 10 people. Freezes well.
Cream sugar and shortening. Add and mix eggs (one at a time); add walnuts. Sift and add next four ingredients, then add bananas. Pour into loaf pan. Bake at 350° for 55 minutes.
Mix Cool Whip and pudding mix together. Add milk and mix. Layer crackers in bottom of baking dish (9 x 13); cover with 1/2 of pudding mix. Make another layer. Cover with Magic Shell syrup. Refrigerate several hours or over night.
Mix all together and put in a 9 x 13-inch ungreased pan. Bake at 350° for 40 minutes.
Mix sugar, cornstarch and egg with a little milk to moisten. Scald milk and add to sugar mixture. Place in double boiler. Stir constantly until thick. Add vanilla and butter until blended. May add sliced banana for banana pudding.
Combine syrup, sugar and butter in saucepan and bring to a boil. Reduce heat and add peanut butter, stirring until melted. Pour peanut butter mixture over Rice Krispies in a large bowl. Stir until well mixed and spread into greased 9 x 13 inch pan and press down lightly and cool, cut into bars.
Combine flour, baking powder, salt, eggs, and milk. Mix thoroughly. Heat cooking oil in a deep skillet. Cover tip of funnel with finger and fill with batter. Hold funnel over skillet; release batter in circular motion, then crisscross batter to form funnel cake. Batter will rise and expand while cooking. Cook until golden brown on both sides. Sprinkle with powdered sugar or coat with glaze. Serve warm.
Scald tomatoes in boiling water. Peel and seed. Cut into quarters. Heat oil in large soup pot over medium heat. Saute onion, garlic and celery until wilted. Add tomatoes, tomato paste, herbs, salt and pepper, bay leaf and sugar. Bring to a boil and simmer 2 hours. Remove bay leaf, cool and pack into freezer containers or 18 ounce jars. Makes about 6 (18 ounce) containers.
Cover raisins with water and cook 5 minutes. Drain. Combine sugar, flour and salt. Add to raisins, along with sour cream, egg yolks (that have been beaten good) and oleo. Cook very slowly, stirring, until mixture thickens. Add vanilla. Pour into baked pie shell. Top with meringue and brown.
Cream butter and sugar. Add egg, milk, soda, baking powder and flour in small amounts until dough is stiff enough to roll. Roll out or cut in shape desired. Bake at 300° until lightly colored.
Slip skins; cook insides and bring to a boil. Rub out seeds. Add skins and pulp together. Mix in other ingredients and place in pie shell. Put crust on top. Bake in 400° oven until crust is brown, 45 minutes.
Beat all ingredients in a deep bowl with a fork. Pour into heated, nonstick frypan. Brown on one side; turn carefully and brown the other side. Also good for a light meal in the evening.
Roll into little fingers. Bake at 325° for 14 to 16 minutes. When cool, roll in confectioners sugar.
Brown beef and onion. Add chilies. Heat through. Add soup and milk to meat and heat through. Put thin layer of sauce in bottom of baking dish. Put each tortilla into sauce and cover with sauce. When bottom of dish is covered with one layer of tortillas, sprinkle layer of cheese. Keep layering until sauce and tortillas are used. Sprinkle top with cheese. Bake at 350° for 30 to 35 minutes.
Mix oil and sugar. Add eggs and vanilla and beat well. Sift all dry ingredients together and add to sugar mixture. Add oats and nuts and mix well. Dough will be stiff (use hands). Shape into rolls and wrap in waxed paper. Chill in the refrigerator. Slice 1/4-inch thick and bake on ungreased baking sheet for 10 to 15 minutes at 350°. Yield: about 60 cookies.
Preheat oven to 350°. Grease large baking dish. In skillet, cook sausage, onion and vegetable until sausage browns and vegetables are soft. Pour off fat; stir in soup. Divide dough into 6 equal parts. On floured surface, roll out 1 part to a 6 inch round. Spread mixture in skillet on 1/2 of round. Sprinkle with cheese. Fold over and pinch sides together. Place on baking dish. Brush with egg and sprinkle with sesame seeds. Bake 25 minutes or until golden brown.
Put black syrup on it. Just a little salt, just a little pepper. Put soup on top of it. Stuff with ice cream. Cook 5 minutes at 1°. Serve with macaroni.
Cream together shortening and sugar until fluffy. Add egg, then molasses. Mix together flour, baking soda, cinnamon, nutmeg and salt. Add to creamed mixture. Last, add water. Bake in 8-inch square pan approximately 30 to 35 minutes or until toothpick comes out clean.
Combine all ingredients and beat 2 to 4 minutes. Pour into a greased and floured 10-inch tube pan. Bake 50 to 60 minutes in a 350° oven.
Crumble 1/3 of the cake into the bottom of a large bowl. Add a layer of pudding, then cherries, pineapple, Cool Whip and then top off with pecan pieces. Repeat the process again ending with Cool Whip and pecans.
Place all ingredients into stew pan and put on slow fire. Stir occasionally and cook until fish is ready to fall to pieces. Serve hot.
Heat oven to 350°. Grease and flour BOTTOM ONLY of a 9 x 5 loaf pan. In a small bowl, beat cream cheese until light and fluffy. Add 1 egg and blend well. Set aside. Lightly spoon flour into a measuring cup; level off. In large bowl, mix together flour, sugar, baking powder, baking soda and salt. Stir in apple juice, margarine and beaten eggs. Fold in cranberries and nuts. Spoon half of batter into prepared pan. Spoon cream cheese mixture evenly over batter. Top with remaining batter. Bake at 350° for 65 to 75 minutes or until top springs back when lightly touched. Cool 15 minutes. Remove from pan and cool on wire rack.
Dissolve Jell-O in hot water and allow to jell slightly. Mix in sherbet thoroughly. Add drained pineapple and oranges. Mix well. Refrigerate until firm.
Preheat oven to 350°. Grease a 9 x 5-inch loaf pan. Mix the flour, sugar, baking powder, soda and salt. Blend in shortening. Stir in egg. Add enough boiling water to orange juice and rind to measure 1 cup. Stir into flour mixture. Add blueberries and nuts; stir gently. Pour batter into prepared pan. Bake for 60 minutes. Makes 1 loaf.
Melt oleo in 9 x 13 x 6-inch ovenproof dish. Heat water and sugar until sugar melts. Cut shortening into flour until particles are like fine crumbs. Add milk and stir only until dough leaves side of bowl. Turn out on floured board into ball or rectangle about 1/4-inch thick. Roll like jelly roll, slice into 16 slices, 1/2-inch thick. Place fruit on bottom of prepared dish, then put dough slices over fruit. Pour sugar syrup over rolls. Bake at 350° for 1 hour.
Halve potatoes lengthwise and slice into 1/2-inch thick strips. Put margarine and olive oil in bowl. Add potatoes, tossing to coat well. Arrange potato strips in single layer on nonstick baking sheet. Sprinkle with paprika. Bake in preheated 450° oven for 30 to 40 minutes.
Combine ingredients in a shallow bowl or bag. Melt butter and shortening in pan. Place chicken skin side down. Cook, uncovered, 30 minutes. Turn chicken; cook, uncovered, 30 minutes more.
Lightly grease three 9-inch layer pans. Have all ingredients at room temperature. Cream the butter and sugar and add 1 egg at a time. Add flour which has been sifted once, then measured, alternately with milk. Beat after each addition until smooth. Add vanilla and a handful of coconut. Bake 25 to 30 minutes at 350°.
Spray a large skillet with nonstick cooking spray. Over medium heat, cook chicken in skillet 8 to 10 minutes until browned and no longer pink, turning. Remove from skillet; keep warm.
Beat and mix well the egg yolks, lemon juice, rind and butter; set aside. Mix sugar, flour and salt. Measure milk. Whip egg whites. Add sugar mixture alternately with the milk. Fold into beaten egg whites. Pour into 8-inch square pan. Place this pan in a pan of water. Bake for 45 minutes in 350° oven. Pudding will be in the bottom of pan. Turn over when served and top with Cool Whip.
Mix first 4 ingredients. Beat egg and milk together. Stir in melted butter. Mix all together. Bake in 8 x 8-inch pan at 425° for 25 minutes.
Preheat oven to 350. Mix flour, baking powder, and sugar together using a fork. Cut in shortening until it has the consistency of cornmeal. Add cheese. Stir in buttermilk all at one time until just blended. Do not overmix. Drop by tablespoonfuls (or use an ice cream scoop) onto a well-greased baking sheet. Bake 12 to 15 minutes.
Bake pie crust and let cool. Place chopped strawberries in pie crust. Combine all other ingredients in boiler and bring to a boil. Pour into pie crust. Place in refrigerator. Add Cool Whip or whipping cream when ready to serve.
Saute onion and bell pepper in oleo. Add soups, tomatoes, seasoned shrimp or crawfish and parsley. Bring to a boil, then add raw rice. Mix well. Bake in a 350° oven, covered, for 1 hour. Stir (with a fork) after first 30 minutes. Finish baking.
Peel potatoes. Boil and mash with butter and cream cheese. Add remaining ingredients and mix well. Pour into a buttered casserole dish and refrigerate mixture overnight. Bake the next day in 350° oven for 50 minutes. Serves 4.
Peel and slice apples into greased 10-inch pie pan. Cover with 1/4 cup sugar. Cream butter, 1/2 cup sugar and beaten egg. Add dry ingredients; mix. Spread over fruit. Bake at 350° for 45 minutes.
In Dutch oven, cook ground beef, onion and garlic until beef is browned and onion tender. Drain off fat. Stir in next 7 ingredients. Bring to boil. Simmer for 20 minutes. Stir occasionally. Remove meat sauce from heat and stir in drained spaghetti.	Place half in a 9 x 13 pan. Sprinkle with Mozzarella cheese. Top with rest of spaghetti mix. Sprinkle with Parmesan cheese. Bake in 350° oven for 30 to 45 minutes or until heated.
Mix first 6 ingredients by hand. Don't use mixer. Will be very thick. Add chocolate chips. Pour into well-greased and floured Bundt pan or tube pan. Bake 60 minutes in 350° oven. Cool upright at least 25 minutes. Dust with powdered sugar.
Combine sugar, cocoa, oleo and milk. Bring to a boil for 1 minute. Remove from heat; stir in peanut butter, oatmeal and vanilla. Drop on wax paper.
Preheat oven to moderate 350° (175°C) if you use shiny metal cookie sheet. Or, heat to 325° (165°C) for dark metal sheet. Cream together thoroughly the shortening, sugar and vanilla. Beat in eggs. Beat chocolate. Sift together the flour, baking powder and salt. Measure milk; blend in dry ingredients with milk. Add nuts. Chill 3 hours. Form 1-inch balls. Roll in confectioners sugar. Place on greased cookie sheet, 2 or 3 inches apart. Place cookies in center of oven. Bake for about 15 minutes. Cool cookies slightly. Remove from the cookie sheet with turner; place on racks or paper toweling to cool.
Combine eggs, brown sugar, milk, pumpkin, salt and spices. Cook in double boiler until thick, stirring constantly. Beat egg whites; add sugar and beat until stiff. Soak gelatine in cold water. Stir into double boiler. Chill until pumpkin mixture is partly set. Fold in egg white mixture. Pour in pie shell and chill until set. Garnish with whip cream.
Grate cheeses together. Mix eggs and picante sauce together. Put 1/2 of cheeses in bottom of Pyrex dish (oblong). Put the egg and picante mixture on top of cheese. Cover with the remaining cheese. Bake at 350° for 30 minutes. Cut in squares and place each piece on Doritos or tortilla chips.