HumbleIntelligence/food-ner-1-Million huggingface dataset:
Blend eggs and milk. Dip fish in egg batter and roll in corn meal. Put fish in heavy frypan which has 1/8 inch melted fat (but not smoking). Fry at moderate heat. Cooking Time: 10 minutes (depending on size of fish). Drain on paper.
Mix pudding, Jell-O and water in saucepan. Boil 1 minute and let cool. Drain fruit and stir into cooled mixture. Add Cool Whip.
Cook pasta until just tender. Drizzle with oil and toss in dill. Place on parchment paper. Top with salmon. Spread mustard on salmon. Top with asparagus. Wrap up and bake in a 400 degree oven for 10-15 minutes.
Pour milk into medium bowl. Add pudding mixes. Beat with wire whisk 1 minute. Gently stir in whipped topping and lemon peel. Spoon strawberries into bottom of crust; top with pudding mixture. Refrigerate four hours or until set.
Mix oats with milk; let stand 5 minutes. Add oil and egg whites to oatmeal mixture. Blend together the dry ingredients and then add to oatmeal mixture. Add blueberries. (Use cupcake liners; makes 8 to 9 large muffins.) Bake at 350° for approximately 12 minutes or until lightly browned and knife comes out clean.
In large saucepan, combine first four ingredients. Cook over medium heat until sugar is dissolved. Gradually add milk and stir well. Continue cooking until candy thermometer reads 248° (firm ball stage). Remove from heat; stir in vanilla. Fold in pecans. Drop by tablespoon on well buttered cookie sheet. Chill until firm. Melt chocolate chips and shortening in a microwave-safe bowl or double boiler. Dip each cluster. Cool. Makes about 4 dozen.
Arrange slices in a circle around outer edge of a plate. Cook on High 4 to 5 minutes until dry for 12 slices. Rotate plate halfway through cooking. Let stand 1 minute.
Blend cheese and other ingredients in food processor until mixed well. Chill until firm. Shape into ball; roll in pecans. Chill.
Mix butter, 1 cup flour and 1 cup sugar. Press into an ungreased pan. Bake at 350° for 8 minutes or until golden. Combine confectioners sugar, 2 tablespoons flour and baking powder; add eggs, lemon juice and peel and pour evenly over baked, cooled mixture in pan. Bake at 350° for 25 minutes. Cool and sprinkle with confectioners sugar. Cut in squares.
In large bowl, combine sugar, salt, dill weed, lemon peel, vinegar and lemon juice; blend well. Add cucumber slices; toss to coat. Cover. Refrigerate at least 4 hours or overnight. If desired, drain before serving. Makes 8 1/4 cups.
Heat 1 cup cranberry juice to boiling in a small pan. Add gelatin to dissolve. Add the remaining juice and the salt. Chill until partially set. Stir in apple, celery and nuts. Pour into individual molds or loaf pan that has been oiled. Unmold onto pineapple slices and top with a teaspoon of mayonnaise.
Mix in order listed. Beat eggs, sugar, shortening (I use butter-flavored shortening), milk, flour, baking powder, salt and lemon flavoring until creamy. Turn mixer on fold and fold in crushed pineapple and coconut.
Combine soups, chilies and onion. Layer torn tortillas and soup mixture, chicken and cheese alternately in casserole pan and bake, uncovered, at 350° for 45 minutes.
Pour pie filling into 8 or 9-inch square glass cake pan. Sprinkle cake mix over pie filling. Melt butter and pour on top. Sprinkle on nuts (if desired). Bake at 350° for 35 or 40 minutes.
Simmer for 20 minutes. Remove the stick cinnamon and cloves. Serve in punch cups.
Brown ground beef in skillet and drain off fat. Add spaghetti sauce to beef. Let simmer. Cook spaghetti and drain. In a 13 x 9 x 2-inch casserole dish, sprayed with Pam so it won't stick, layer 1/2 of spaghetti, meat sauce and 1/2 package each of the cheeses. Repeat layer. Bake at 375° until cheese is melted and brown.
Combine all ingredients; cover and chill 2 to 3 hours. Serves 6.
Roll out and cut in strips. Put in chicken broth. Be sure the chicken broth is at a rolling boil when you put the dumplings in.
Cream sugar and shortening until smooth. Add milk, eggs and flour, beating after each addition. Add vanilla. Pour into baking pans and bake 35 minutes at 350°.
Mix together all ingredients well. Pour into an unbaked pie shell and bake at 325° for 30 minutes or until done.
Mix the sardines, egg and bread crumbs together. Add the rest of the ingredients and form into flat cakes and brown on each side in a nonstick skillet coated with 1 teaspoon of olive oil. Makes 12 small or 6 large cakes.
Mix soup and milk together and set aside. Mix remaining ingredients together in large bowl. Form patties and brown. Layer in casserole, pouring soup and milk mixture on each patty. Bake 1 hour at 350°.
Cream together the margarine and sugar. Add vanilla and eggs. Mix cocoa and flour together and add to first mixture. Add nut meats. Pour into greased baking pan and bake at 350° for 20 to 25 minutes. Cool. Cut into squares. Makes 2 dozen brownies.
Put oats, flour, sugar and salt in a bowl. Pour hot melted butter over mixture. Add eggs, vanilla and pecans. Cover a cookie sheet with foil. Drop 1/2 teaspoon batter two inches apart on foil. Bake 10 to 12 minutes at 325°. When cookies are cool, foil will peel off. Be sure cookies are brown around edges. If not, they will be chewy. They should be crisp when cool. (The batter will be very thin.)
Preheat oven to 350°. Butter two cookie sheets. Heat butter and honey in a medium saucepan, stirring occasionally over medium heat until butter is melted. Stir in sugar. Cool 5 minutes. Add egg whites and vanilla, stirring until well blended. Stir in flour, salt and almonds until well blended. Drop batter by tablespoon onto prepared cookie sheet, 3 cookies per sheet. Spread in 4-inch circles. Bake 5 to 6 minutes, until edges are golden. Cool on cookie sheet on a wire rack.
Drain apricots; reserve syrup. Puree apricots. Combine syrup and salt and heat to boiling point. Add jello and stir until dissolved. Add balance of ingredients. Mix well. Finally slowly add 7-Up around sides so it will not boil over. Pour into mold. When set, makes 12 servings.
Combine milk, sugar and Bisquick. Mix eggs, butter and vanilla. Combine and beat on low speed for 3 minutes. Pour into greased pie pan and let stand for 5 minutes. Sprinkle with coconut. Bake 40 minutes in 350° oven.
Cream margarine and sugar. Beat in eggs and vanilla. Mix dry ingredients and add alternately with sour cream. Blend well. Drop by tablespoons onto greased cookie sheet. Bake at 400° for 12 minutes. If desired, sprinkle with cinnamon and sugar before baking.
Saute peppers, onion and garlic in butter or oil. Remove this and brown meat very lightly. Stir peppers and onions into beef. Add noodles, soup and sauces and most of the grated cheese. Cook in greased casserole and sprinkle with remaining cheese. Bake 30 minutes at 350°.
Cover bottom of a 9 x 13-inch pan with graham cracker crust. Reserve 1/2 cup crumbs. Slice bananas and place in layer over crust. Slice ice cream into thick slices and place over bananas until it is level with the top of the pan. Sprinkle with walnuts and freeze until firm. Melt chocolate chips, butter, sugar and milk. Cook until thick and smooth, stirring constantly. Remove from heat and add vanilla. Cool chocolate and pour over ice cream. Freeze until firm.
Mix ingredients well. Roll into small balls, then roll in sugar. Do not flatten. Bake at 375° for 5 to 10 minutes.
Preheat oven to 350°. In saucepan, melt butter. Stir soup mix, cornstarch, reserved pineapple juice and lime juice. Arrange chicken and pineapple chunks in 2-quart baking dish. Pour onion mixture over chicken and bake for 1 hour or until chicken is tender.
Pound flour into round or chuck steak. Cut into serving pieces. Brown; put into casserole and pour soup and water over meat. Cover. Bake at 300° for 2 hours or until tender. Water may be added if needed.
Place chicken in bottom of a large baking dish. Mix rice, celery soup, onion soup mix and milk and pour over chicken. Cover with foil and bake 2 hours at 350°.
Dissolve yeast in lukewarm water (2 cups). Mix butter in flour and add yeast and more water as needed to make a stiff dough. Cover and let rise to double in size. Let rise 3 or 4 more times and work down. Grease hands and pan. Roll out in circles and quarter. Fry in deep, smoking hot grease.
Combine all ingredients except soup and cream cheese. Shape into balls and brown in oil. Cover and cook 15 minutes. Remove balls; pour off drippings. Stir in soup and cream cheese. Heat until cheese is melted. Serve over cooked noodles.
Slice each muffin in half and cut each half into four. Arrange on two cookie trays. Put the crab meat in your colander and rinse with cold water; drain well on paper towels. Mix the remaining ingredients in the small bowl of your mixer. Mix all of this well; add crab and spread on muffin quarters. You must then freeze these at least 30 minutes. Will keep for weeks.
In a heavy skillet, cook beef with vegetables until meat is done and vegetables are tender; drain excess fat. Pour meat mixture into a 9-inch square baking pan. Combine soup and mix; mix well and pour over meat mixture. Place Tater Tots on top and bake in a 350° oven for 35 minutes. Remove from oven. Sprinkle French fried onions on top of Tater Tots and return to the oven for 10 minutes longer. Makes about 6 servings.
Cream shortening, cheese and salt until smooth. Gradually stir in flour and mix until well blended. Divide dough into thirds and chill for several hours. Roll out dough on floured surface to 1/8-inch thickness. Cut with 2 1/2-inch round cutter.
Place chicken in a greased shallow 2-quart baking dish. In a small bowl, combine picante sauce, brown sugar and mustard. Pour over chicken. Bake, uncovered, at 400° for 30 to 35 minutes or until chicken juices run clear. Serve over rice, if desired.
Cream margarine and sugar. Add egg and vanilla; mix well. Stir in flour, cream of tartar, soda and salt. Chill dough; roll teaspoonful in hands;	flatten on ungreased cookie sheet with small glass dipped in sugar. Bake 8 to 10 minutes at 350°.
Boil potatoes with the skins on, let cool and then peel. Boil eggs and then peel. Chop potatoes into small pieces, about the size of a dime or less. Chop boiled eggs. Cut celery and onion into very small pieces. Add all of these ingredients together and then add the Miracle Whip (a little at a time), vinegar, mustard, sugar and salt. You may need to add more or less of these ingredients according to taste. Do not stir with your hands or use a mixer.
Knead. When you feel like giving up it will go together. Use paste food color to make mints desired color. Form into small balls. Roll in superfine granulated sugar. Press into molds, dump out and dry overnight. Store in airtight containers. Will keep fresh for several weeks. Can be frozen.
Beat eggs, oil, sugar and vanilla until thick. Stir remaining ingredients and mix well. Pour into 2 greased large loaf pans. Bake at 350° for 1 hour or until toothpick comes out clean.
Microwave chocolate, 2 tablespoons milk and margarine on High, stirring frequently, until chocolate is melted. Spread over crust and refrigerate until firm. Then place banana slices over chocolate.
Cut fryer up. Place in baking dish with a small amount of water to keep chicken from drying out. Cook about 20 minutes at 325°. Turn over and cook about 20 minutes more. Remove from pan and dip in sauce. Put back in oven and cook about 15 to 20 minutes, or until tender. Baking time may vary, depending on chicken.
Mix flour, sugar, cocoa and salt together. Mix egg yolks and milk. Cook until thickened. Add vanilla and butter. Pour into baked pie shell. Top with meringue.
Combine olive oil, vinegar, water, Italian seasoning, black pepper and garlic in a glass jar. Cover tightly and shake well. Pour mixture over vegetables. Cover and marinate in refrigerator for at least 30 minutes. Arrange alternately on a serving tray.
Brown beef and drain. Add onion and cook until tender but not brown. Add corn, soups, sour cream, pimento, salt and pepper. Mix well with noodles. Put into 2 1/2-quart casserole. Sprinkle bread crumbs over top. Bake at 350° for 30 minutes. Serves 12 people.
Save 1 cup chips and 1/2 cup cheese. Combine rest of chips, cheese and chili and both sauces and pour into casserole dish. Bake at 375° for 20 minutes. Remove from oven. Spread top with sour cream. Sprinkle the rest of cheese and crushed corn chips over sour cream. Bake for 5 more minutes.
Beat together cream cheese and butter. Add vanilla. Beat until light and fluffy. Slowly add sugar, beating until smooth. Covers two 8 or 9-inch cake. Cover; store in refrigerator.
Spray bundt pan with cooking spray. Mix together, sugar and cinnamon. Cut each biscuit into 4 small pieces, and roll in sugar and cinnamon mixture, being sure to cover well. Layer coated biscuits in bundt pan. Mix remaining sugar and cinnamon with melted butter and pour over biscuits. Top with pecans if desired. Bake at 350 degrees for 30 minutes.
While potatoes are warm, pour dressing over them. Chill for 2 hours. Add celery and onion. Chop egg whites. Add mashed yolks (reserve some for garnish). Combine rest of yolk with mayonnaise, sour cream and horseradish. Fold into salad. Add salt to taste. Celery seed can be added.
Mash anchovy fillets; work in bread crumbs and nutmeg. Add wine and season to taste. Then bring gently to the boil in a saucepan and simmer for 5 minutes. Flake the meat from the crabs; mix with the melted butter and add to the hot wine mixture. Cook gently for 4 minutes, then serve on a hot dish surrounded by strips of buttered toast. Serve with a side salad of your choice.
Sift together dry ingredients. Put eggs into small bowl and beat on high speed one minute. Add milk and vanilla to eggs, then add to dry ingredients. Beat on medium speed 1 1/2 minutes. Add oil; beat on low speed until blended. Makes 4 full size (4 section) waffles. Baked waffles freeze well.
Slice potatoes about 1/4-inch thick. Arrange potato and onion slices in the microwave dish. Combine water, margarine and herb; pour over top. Cook, covered, on High 10 to 12 minutes or until potatoes are tender. Stir before serving.
Drain pineapple, measuring syrup. Add water to syrup to make 1 1/4 cups. Bring to a boil. Stir in rice. Add salt. Cover and remove from heat. Let stand 5 minutes. Add cherries and pineapple. Chill thoroughly. Combine cream and sugar. Whip. Fold whipped cream into rice.
Combine orange juice, banana (or other fruit), milk, water and honey in container of electric blender. Cover and blend at high speed until thick and smooth, about 1 minute. Add ice cubes, one at a time, and blend until smooth and frothy. Great summertime drink for kids.
Mix all ingredients, except for chocolate. Slowly melt chocolate, then pour over other ingredients. Mix. Spread on cookie sheet. Refrigerate. Break into small pieces.
Toast coconut in margarine over low heat for 20 minutes, stirring often. Spoon ice cream into crust. Place chopped pecans over ice cream, forming another layer. Mix cream cheese, Cool Whip and powdered sugar and put over pecan layer. Put toasted coconut over cream cheese topping, placing a cherry in the middle for garnish.
Mix eggs, vegetable oil and water. Add remaining ingredients. Bake in two loaf pans at 350° for 1 hour.
Combine ingredients; mix well. Pour out on floured foil. Make patties; fry in corn oil until browned on both sides. Makes 8 to 10 servings.
Mix all ingredients. Drop on ungreased cookie sheets; flatten as you drop. Bake for 7 to 10 minutes at 424°.
Chop lettuce and put in large bowl. Top with onion, celery and peas. Mix sour cream with mayonnaise and layer on top of peas. Sprinkle sugar on sour cream mixture. Layer cheese and sprinkle with bacon bits.
Combine dry ingredients. Combine remaining ingredients in bowl and blend well. Add to dry ingredients and stir just enough to moisten. Sprinkle top of individual muffins with 1/2 cup packed brown sugar, 1/4 teaspoon pumpkin pie spice, 1 tablespoon flour and cut in 2 tablespoons butter. Bake in greased muffin tins at 375° for 18 to 20 minutes.
Mix pineapple, juice and all, into soda; set aside . Sift flour, sugar and salt together. Add pineapple mixture and bananas; stir by hand. Add eggs and stir. Add nuts. Pour batter into a greased and floured 9 x 13-inch pan. Bake at 350° about 30 minutes or until cake tests done. Cool and top with Cream Cheese Frosting.
In a large bowl, stir together all ingredients until well mixed. Cover and refrigerate 1 hour before serving. Makes 10 cups of salad.
In a heavy saucepan, combine sugar, corn syrup and vinegar. Cook over medium heat, stirring constantly, until sugar dissolves. Cook without stirring until the temperature reaches 300° (hard crack stage) on a candy thermometer. Do not overcook. Remove from the heat and quickly stir in baking soda. Pour into a buttered 13 x 9 x 2-inch baking pan. Do not spread candy; mixture will not fill pan. When cool, break into bite-size pieces. Dip into melted chocolate; place on waxed paper until the chocolate is firm. Store candy tightly covered. Yield: 1 1/2 pounds.
Cook the first 4 ingredients over low heat and then put in greased baking dish. Melt the butter and mix with the 1/4 cup bread crumbs. Put on top of casserole and bake for 20 to 25 minutes at 325°.
Melt butter. Mix in powdered sugar and flour. Put into square glass baking dish and bake about 10 minutes at 350°.
Line 8-inch pie pan with crescent triangles. Spread with mustard. Cook zucchini and onion with seasonings until tender.
Cream sugar and shortening; add eggs and beat well. Mix flour, salt, soda and baking powder. Add the dry ingredients alternately with sour cream and creamed mixture. Add vanilla and nuts. Drop by teaspoon on a greased cookie sheet. Bake at 350° for 10 to 12 minutes. Makes about 5 dozen.
Mix first 3 ingredients together and chill. Roll into small balls. Stick balls with toothpicks. Chill again. Melt chocolate chips and paraffin in a double boiler. Dip chilled balls in chocolate mixture and set on wax paper to harden.
Cut tomatoes in 1/4-inch slices. Sprinkle with salt and pepper and dredge in cornmeal. Heat oil in heavy skillet and fry tomatoes over medium heat until browned, turning once.
Heat oven to 400°. Mix all ingredients except last 2. Roll mixture into balls and roll in 3 tablespoons sugar and cinnamon. Bake 10 minutes.
Mix sugar, butter and syrup together. Boil for 1 1/2 to 2 minutes. Take off heat and stir in salt and vanilla. Now pour over popped (hot air) popcorn in large metal pan and toss until corn is well covered with syrup. Bake for 1 hour at 250°, stirring every 15 minutes. Put a baking sheet under dish pan. Pour when done on wax paper to cool.
Mix ingredients together. Fry in vegetable oil for 1 minute on each side. Sprinkle top with 10x powdered sugar. Makes about 1 dozen.
Cream cheese and sugar until fluffy. Add eggs, one at a time. add vanilla. Fill small foil liners for miniature cupcake pans 3/4 full. Place on cookie sheet and bake at 300° for 25 to 30 minutes.
Brown hamburger and onions and put in casserole dish. Add green beans, soup and milk. Stir together, then add Tater Tots to the top and bake at 350° for 45 minutes.
Mix Kool-Aid, sugar and water. Add Hi-C and pineapple juice. Freeze.
Combine water, orange juice, ice cubes and banana in container of electric blender; process until smooth. Combine orange juice mixture and ginger ale; stir gently. Yields 5 cups.
Combine all ingredients and chill for several hours or overnight. Goes well with beef tips or ham.
Peel eggplant and slice. Dip slices in egg and cracker crumbs and fry in a little oil until brown on both sides; drain on paper towel. Place slices in a large flat casserole dish. Lay a slice of tomato on top of each slice of eggplant, then lay a slice of American cheese on top of each tomato.* Place in a 350° oven until cheese melts.
Cook carrots until tender in salted water; drain well. Place carrot strips in greased baking dish. Add 2 tablespoons water in which carrots were cooked. This keeps them moist while baking. Mix the next 4 ingredients and spread over carrots. Sprinkle with buttered bread crumbs. Bake at 350° for 10 minutes or until brown.
For Pesto: In blender container, combine spinach, water, cottage cheese, basil, Parmesan cheese, oil and garlic. Cover and process until smooth. Spoon half of pesto over half of hot cooked pasta. Toss well. Add remaining pasta and pesto. Toss again until well mixed. Serve immediately. Yield: 8 servings.
Cook cauliflower until tender (10 minutes). Drain. Add butter, bread crumbs and grated cheese. Put in casserole and bake at 350° for about 20 minutes or until hot.
Mix altogether; bring to a boil and reduce heat. Simmer 20 minutes. Can be topped with grated cheese, chips or sour cream.
Use an 8 x 8 pan (oiled). Put dry dressing mix in pan and sprinkle with cheese. Beat eggs, half and half and seasonings. Pour carefully over dressing and cheese. Top with cooled sausage crumbs. Refrigerate over night. Bake at 350, uncovered about 1 hour. Cool 10 minutes and serve.
Cream together the margarine, milk and butter flavoring until fluffy. Stir in sugar replacement. Knead or work with hands until smooth. Roll into small, marble size balls; press each ball firmly into mold. Unmold onto waxed paper.
Bake muffins as directed on package. Crumble 1/2 of muffins in bottom of bowl. Layer tomatoes, pepper and onions (all vegetables are chopped). Add chopped ham. Mix pickle relish with mayonnaise. Cover salad with mayonnaise mixture. Top off with remaining muffins, crumbled. Refrigerate overnight, covered.
Cut chicken breast into strips. Slice zucchini and celery. Saute chicken, then set aside. Break up noodles. Cook in 1 cup of water with zucchini and celery slices for five minutes. Stir in chicken, flavor packet and sweet and sour sauce. Heat thoroughly. Top each serving with mandarin oranges. Serves four.
Mix all of the ingredients, then add enough cold water to make one gallon. This makes a good thirst quencher on hot summer days.
Boil chicken until done. Cool, take chicken off the bones. Roll out biscuits. Put chicken and cheese into biscuits. Roll it up. Pour soup and milk over the biscuits. Bake at 375° to 400°, until biscuits are done all the way.
Mix all ingredients together in a blender. By omitting the milk it will make a great vegetable dip.
Combine first six ingredients. Mix together egg and buttermilk. Dip chicken in egg mixture and then coat in flour mixture. Melt butter in baking dish. Place chicken in dish, turning once to coat with butter. Sprinkle with coarsely chopped pecans. Bake in preheated 350° oven for 30 minutes. Do not overcook.
Cream sugar, Crisco and eggs. Add alternately with flour and sour milk. Make a paste of the cocoa and red food coloring and add. Then add the vanilla and pinch of salt. Mix together vinegar and soda. Add last. Bake at 350° for 35 minutes.
Layer in order in large glass bowl. Mix dressing by directions on package. Pour over salad. Cover with plastic wrap and chill.
Beat 3 eggs in mixer bowl until thick and lemon colored. Add sugar gradually, beating until smooth. Add pumpkin and lemon juice; mix well. Fold in flour, baking powder and pumpkin pie spice. Spoon into greased 10 x 15-inch baking pan. Sprinkle with nuts. Bake at 375° for 15 minutes. Invert onto towel sprinkled with confectioners sugar. Roll up in towel as for jelly roll. Cool. Beat cream cheese with remaining ingredients in mixer bowl. Unroll cake. Spread with cream cheese mixture; re-roll to enclose filling. Chill until serving time. Cut into 1/2-inch slices.
Cream sugar and shortening. Break eggs. Add one at a time and beat well. Add pumpkin and stir. Add sifted dry ingredients and stir until moistened. Do not overmix. Bake in 2 loaf pans, greased and floured, at 350° for 50 to 60 minutes.
Place raw broccoli flowerets in bowl. Mix mayonnaise, sugar and vinegar. Toss all ingredients together.
Combine eggs, milk and oil. Add to dry ingredients. Stir in chips. Form into small balls. Bake at 350° for 10 to 12 minutes.
Cream the shortening and sugars. Beat in eggs. Combine flour, baking powder and baking soda. Stir into creamed mixture. Add the oats and peanuts. Drop by heaping tablespoonful onto greased baking sheets. Dip the bottom of a glass in sugar and slightly flatten cookies. Bake at 350° for 7 to 10 minutes. Yields 4 dozen.