HumbleIntelligence/food-ner-1-Million huggingface dataset:
Sift first 4 ingredients into mixing bowl. Add egg, milk and shortening. Beat until smooth. Dip apples in batter and fry in deep hot shortening about 4 minutes or until brown. Drain on paper towel. Serve with maple syrup or a sprinkle of confectioners sugar. Makes 6 servings.
Blend and mix all ingredients until smooth. Turn out on a lightly floured board. Roll to 1/2-inch thickness. Cut with cookie cutters. Place on a greased cookie pan. Bake in a 450° oven for 15 minutes.
Saute onion in butter until tender. Add peas and ham; heat through. Cook and drain pasta; add to peas and ham. Pour in whipping cream; heat until boiling. Remove from heat. Stir in cheese and nutmeg. Serve immediately.
Blend everything except the grated cheese in a blender. Pour into baking dish and bake at 350° until grated cheese topping is melted. Garnish with sour cream and green onion pieces. Add a whole black olive or 3. Serve with Tostitos for dipping.
Melt over hot (not boiling) water the butterscotch morsels and peanut butter. Remove from heat. Stir in chow mein noodles and marshmallows. Drop by spoon onto wax paper lined cookie sheet. Chill until set.
Measure margarine into 3-quart saucepan. Melt by a low heat. Add marshmallows and cook, stirring until marshmallows have melted and are very syrupy. Remove from heat, add Rice Krispies. Stir until very well coated. Spread warm mixture into 13 x 9 x 2-inch pan, using waxed paper or greased or buttered pan. Cut into squares when cool.
Place hash browns in a 3-quart casserole. Mix 1 stick oleo, soup, cheese, sour cream, salt and onions. Pour over hash browns. Top with crushed corn flakes. Drizzle 1 stick oleo over top. Bake at 350°, uncovered, 45 minutes. Serves 15.
Dice and saute onion in margarine or butter. Shred cabbage; add to onions and saute. Add pepper to taste. Add a little bit of water in the pan with the cabbage and onion and cover. Simmer until the cabbage is soft. Stir occasionally, approximately 10 to 15 minutes. Remove from heat and combine with the cooked noodles. Mix and serve.
Mix dry ingredients, Mix liquid ingredients in a blender. Combine dry and wet ingredients together. Pat with flour until not sticky. Chill 1 hour. Roll out dough and cut, deep fry 2 minutes.
Cream eggs and sugar. Add apples. Add dry ingredients and oil. Add nuts, raisins and vanilla. Bake 45 minutes at 350° in greased pan.
Mix well and shake before using. Mixes well in blender. Makes 1 quart.
Wash potatoes, scrub thoroughly with a vegetable brush. Cut tiny new potatoes into quarters or medium potatoes into 1 inch pieces. Place potatoes in 1 1/2 quart microwave-save casserole. Add margarine or butter, teriyaki sauce, garlic salt, Italian seasoning, black pepper, and red pepper. Toss to combine. Cover and microcook on 100% power (HIGH) for 12 to 15 minutes or until potatoes are tender, stirring twice during cooking. Stir before serving. Garnish with snipped rosemary and serve with sour cream if desired. Makes 5 side dish servings.
Combine all ingredients in a blender while holding the lid on. Blend 30 seconds.
Mix cabbage and sugar together by kneading or vigorously stirring. Add remaining ingredients and mix together. Place in refrigerator until chilled. You may add more sugar, vinegar or seasoning if needed after removing from refrigerator for individual taste.
Wipe lamb with all natural paper towels. Heat oven to 325°. In a large bowl, combine oysters with 1/4 cup of their juice, the scallions, dill, bread cubes and egg. Turn lamb upside down on the counter. Stuff with oyster mixture. Tie together at several places so that the leg of lamb completely surrounds filling. Place lamb, fat side up, in a shallow roasting pan; pour 1/2 cup wine over top. Sprinkle with salt and pressed garlic. Roast 2 1/2 hours. Remove roast to warm platter. Discard string. Add flour to remaining wine. Spoon off fat from drippings in pan. Stir in wine and flour mixture. Cook, stirring, until thickened. Serve gravy with lamb. Makes 8 servings.
Combine flour, shortening and salt, cutting together with a pastry knife. In a one-cup measuring cup, add egg, vinegar and enough cold water to make one cup. Add to flour mixture. Mix thoroughly. Roll on heavily floured surface. Makes 4 to 6 pie crusts. Excellent for pot pies or dessert pies.
Stir together first 4 ingredients in a shallow bowl. Dip tomato slices in egg and dredge in breadcrumb mixture. Melt butter in a large skillet over medium heat. Cook tomatoes in batches 2 minutes on each side or until golden. Drain on a wire rack over paper towels. Layer lettuce, onion, fried green tomatoes and bacon evenly on bottom half of each roll. Drizzle evenly with dressing. Cover with tops of rolls. Serve immediately.
Mix egg yolk with small amount of milk; add tapioca, sugar, salt and remaining milk. Cook in double boiler over boiling water for 10 to 12 minutes, stirring frequently, or bring quickly to a boil over direct heat, stirring constantly. Remove from heat; mixture will be thin. Fold hot mixture into egg whites. Cool slightly. Add vanilla. Chill thoroughly. Makes 8 servings.
Brown meat and onions together; drain fat. Add salt and pepper, tomato sauce and other seasonings. Simmer for 30 minutes. Thaw bread enough to cut into 8 pieces. Oil hands and stretch each piece into saucer shape. Deep fry to golden brown. Ladle meat and bean sauce on bread. Top with lettuce, cheese, onion, tomato and picante sauce.
Cover peas with boiling water for 1 minute; drain. Mix all ingredients (but cheese and potato chips). Pour into a greased casserole. Top with grated cheese and potato chips. Bake 10 minutes at 450° or 20 minutes at 400°.
In a bowl, whisk together flour and salt. Whisk in 1 cup seltzer, whisking until smooth, and let batter stand 10 minutes. If necessary, thin batter with enough remaining seltzer to reach consistency of crepe batter.
Combine all ingredients and blend well. Cover and refrigerate until ready to serve. Makes 1 cup of sauce.
Heat oven to 450°. Mix all ingredients and pour into a 9-inch deep dish pie shell. Bake at 450° for 15 minutes. Reduce temperature to 350° and bake for an additional 35 to 45 minutes.
Preheat oven to 350°; grease a 10 x 15 or 9 x 13-inch pan. In a large bowl, beat brown sugar and shortening until light and fluffy. Add molasses, vanilla and eggs; blend well. Lightly spoon flour into measuring cup and level off. Stir in oats, flour, baking soda and salt; blend well. Stir in chocolate chips (and, if desired, peanut butter chips and chopped nuts). Spread in pan and bake at 350° for 20 to 25 minutes (until light golden brown). Cool slightly and cut into bars.
Spread rice in bottom of a 9 x 13-inch pan. Sprinkle with onion soup mix. Add mushrooms, soup and hot water. Add pork; cover with foil and bake at 350° for 35 minutes. Uncover and bake 10 minutes more.
Make jello by package directions, using 1 cup boiling water, cold juices and water to make 1 cup. Add all other ingredients. Chill.
Fry bacon until crisp. Remove from pan. Drain and crumble. Simmer celery, green pepper and onion in bacon drippings until done. Add peas, tomatoes and bacon. Season with salt and pepper. Simmer about 20 minutes.
Mix the zucchini, onions and peppers and let stand overnight. Drain and rinse in cold water. Drain again and pour into large kettle. Add remaining ingredients and bring to a boil. Pour into hot sterilized jars and seal. Process in hot water bath for 20 minutes. Makes 7 to 8 pints.
Mix together all ingredients. Grease pan and put batter into pan. Bake at 350° for 40 to 45 minutes.
Drain the sweet peas and add the grated onion. Stir in enough mayonnaise to moisten. Serve chilled.
Dissolve Jell-O in hot water. Mix all ingredients together. Place in 5-quart ice cream bucket to freeze. Take out of freezer 3 hours before using.
Place torn bread in bottom of shallow 1 1/2-quart baking dish. Pour the melted butter on top. Microwave the onion and celery one minute on High. Add tomatoes, brown sugar, onion and celery to casserole. Stir gently. Bake at 400° for 20 minutes.
Mix refried beans and chilies; spread on a 12-inch serving plate to within 3 inches of edge. Layer guacamole, salsa, sour cream and cheese over bean mixture. Garnish with tomato, olives and scallions, if desired. Serve as a dip with Triscuit wafers.
Combine granulated sugar, 1 stick melted butter and graham cracker crumbs; mix well. Line a 9 x 12-inch dish or pan with crumbs. Combine 2 sticks butter, 1 teaspoon extract and 2 cups powdered sugar; beat with electric mixer 15 minutes on medium speed. Pour over crumbs.
Mix 2 cups flour, yeast, sugar, salt, butter and water together. Add eggs and another cup of flour. Stir well. Add as much of the remaining 3 cups of flour as needed.
Brown and drain ground beef. Layer as follows: bean dip, ground beef, green chilies, taco sauce and grated cheese. Microwave until cheese is melted. Warm tortillas. Roll mixture in tortilla and garnish with sour cream, if desired.
Pat cookie dough into ungreased 14 inch pizza pan. Bake at 375° for 10 - 12 minutes or until golden brown. Cool. In a mixing bowl, beat cheese and powdered sugar until smooth. Fold in Cool Whip. Spread over the crust. Arrange fruit on top until pleasing in appearance. In a saucepan, bring sugar, orange juice, water, lemon juice, cornstarch and salt to a boil, stirring constantly for 2 minutes, or until thickened. Cool, then brush over fruit. Store in refrigerator.
Brown ground beef and onion together over medium heat; drain well. Cut cheese into small pieces. Cut tomatoes into small pieces. Place all ingredients in crock-pot. Stir and turn on low heat. Heat for 3 or 4 hours, stirring occasionally. Serve with tortilla chips.
Peel, boil and mash eggplants. Saute onion and peppers in oleo, about 6 minutes. Add raw rice; cook 5 minutes. Add tomatoes and broth; season with salt and pepper. Bring to boil; add to eggplant. Cook in casserole dish for 30 to 45 minutes at 350°. Sprinkle with grated cheese and bread crumbs just before removing from oven.
In a large skillet, melt butter. Add clams with juice. Add parsley, garlic powder, onion and oregano to skillet. Stir well. Add enough bread crumbs until medium pastry consistency.
With whisk, combine sour cream, orange juice, eggs, margarine, flour, sugar, baking powder and cinnamon until well blended, scraping sides occasionally. Set aside. For filling, beat cottage cheese, egg yolks, sugar, vanilla and cream cheese in small bowl until well blended. Pour half of batter into greased 9 x 13-inch pan. Drop filling by spoonfuls over the batter; spread evenly. Pour remaining batter on top of filling. Cover and refrigerate at least 2 hours or overnight. Bake in a preheated 350° oven for 50 to 65 minutes or until puffed light golden brown. Serve hot, topped with sour cream and apricot preserves or fresh fruit and powdered sugar. Serves 12.
Beat egg whites with pinch of salt and vanilla. Mix cracker crumbs with pecans and baking powder. To egg whites, fold in sugar. Fold dry ingredients into egg white mixture. Bake in ungreased pie pan at 325° for 25 minutes. Cool. Add vanilla ice cream or whipped cream to the pie shell. Freeze for a few hours if desired.
Cook the onion rings in the olive oil over medium heat until tender-crisp (about 5 minutes). In a 13 x 9-inch baking pan, layer onion rings, red snapper and sliced mushrooms. Combine in a small bowl the tomatoes, pepper, white wine, salt and garlic powder. Spoon tomato mixture evenly over fish and vegetables. Sprinkle with the oregano leaves and chopped parsley. Bake at 350° until fish flakes easily at thickest part, 20 to 30 minutes.
Prepare Creamettes macaroni according to package directions. Drain. Preheat oven to 375°. In medium saucepan, melt margarine. Stir in flour, mustard and salt. Gradually stir in milk. Cook and stir until mixture thickens slightly (mixture should coat spoon). Remove from heat. Add 1 1/2 cups cheese and stir until melted. Stir in cooked macaroni. Turn into greased 1 1/2-quart shallow baking dish. Top with remaining cheese. Bake 20 to 25 minutes or until bubbly.
Combine filling ingredients and beat until well blended. Pour filling into pastry shell and bake at 350° for 35 minutes. Cool before slicing.
Saute minced garlic in olive oil and butter. Sprinkle soft crabs with garlic powder and saute. Add 2 ounces white wine; cook until crabs are reddish. When done, place on foil covered cookie sheet. Cover with foil. Place in 300° oven for 5 minutes. Serve at once.
Blend Crisco and sugar. Add eggs and milk. Add dry ingredients and blend until smooth. Stir in fruit, nuts and dates. Drop onto greased cookie sheets and bake at 375° for 12 to 15 minutes. Makes 10 dozen cookies.
Mix tomatoes, 1 teaspoon salt, peppers and vinegar. Boil 10 minutes. Drain off the liquid. Mix flour, sugar, eggs, 1 teaspoon salt, mustard and sour cream. Cook until thick. Add to vegetables and heat to boiling point. Seal hot. Makes about 3 pints.
In medium saucepan, simmer chicken broth, broccoli, celery and onion flakes 10 minutes. Add evaporated milk, Molly McButter and sour cream. Simmer 1 minute. Do not boil. Break cheese into small pieces and drop into soup. Stir and simmer until cheese melts. Add black pepper. Serve. Recipe makes 4 servings.
Melt butter in sauce pan. Add flour, stir until smooth. Add all remaining ingredients, except crumbs and shells. Mix well and put into crab shells. Sprinkle with crumbs and bake in hot oven for 10 minutes.
Dissolve jello in 2 cups boiling water. Drain blueberries and pineapple; save liquid. Measure and add enough water to make a cup. Add together mixture; stir in drained blueberries and pineapple. Pour into a 2-quart flat pan. Cover and put in refrigerator until firm. Combine cream cheese, sugar, sour cream and vanilla. Spread over congealed salad. Sprinkle with chopped pecan pieces.
Cut brisket into bite-sized pieces. In a large Dutch oven, heat oil and brown meat on all sides. Add water, salt, pepper and carrots. Simmer, covered, for 1 hour.
Heat oven to 350°. Mix sugars and flour. Beat in eggs, milk, vanilla and butter. Fold in pecans. Spoon into 12 pie tarts (unbaked). Bake 40 to 50 minutes.
Boil together for 10 minutes water and sugar. Remove from heat and add cloves, cinnamon sticks and allspice. Cool for 30 minutes. Add orange juice, lemonade and apple juice. Chill. Makes 1 gallon.
Grease muffin tins. Cut each biscuit into 3 pieces and place 3 pieces in each muffin cup. Melt butter and Bleu cheese. Pour mixture equally over biscuits. Bake at 350° for 10 to 12 minutes. Invert pan on rack for 3 to 5 minutes and serve hot.
Drain pineapple; save juice. Add cold water to juice to measure 1 cup. Stir boiling water into gelatin in a large bowl. Mix until dissolved. Stir in measured liquid. Refrigerate 1 1/4 hours or until slightly thickened. Stir in whipped topping until smooth. Stir in other ingredients. Refrigerate for 3 hours or until firm.
Cook vinegar, salad oil and sugar for about 2 minutes; cool. Combine remaining ingredients in a blender. Add the cooled mixture. Store in a glass jar in the refrigerator.
Brown meat in a little oil. Fill cooking pan 1/3 full with water. Add browned meat, bouillon or consomm and seasoning mix. Bring to a boil. Reduce heat and let simmer for 2 hours or until tender. Add mixed vegetables, potatoes and carrots. Cook 30 to 40 minutes more or until tender.
Combine margarine, sugar, eggs, spices, milk and 3/4 cup coconut with sweet potatoes; mix well. Pour into greased baking dish. Sprinkle remaining coconut on top. Bake at 375° for 30 to 35 minutes. Serves 10.
Cook, crumble and drain sausage. Mix together the Bisquick, sausage, salt and grated cheese. Roll into 1-inch balls. Bake on cookie sheet in 350° oven for 10 to 15 minutes. Yields 80.
Mix all ingredients together and pour into greased 9 x 13-inch pan. Bake at 350° for 30 to 40 minutes.
Crush Ritz crackers, medium fine. Pour on butter and mix. In another bowl, combine soup, sour cream, and chicken stock and mix well. Line casserole dish with 1/3 of cracker mixture. Add layer of chicken and soup mixture. Repeat layers. Top with last 1/3 of cracker mixture. Bake at 400° for 35 to 45 minutes.
Spread soft sugar cookie dough over pizza pan and bake. Let cool. Cover baked cookie dough with vanilla pudding. Arrange any fruit you want on top of pudding. Mix a preserve you like with a little water until you can spread it on top of fruit. Cover and refrigerate.
Brown ham slightly in 1 tablespoon butter. Whip potatoes until smooth and combine with beaten eggs, milk, lemon juice and salt; again whip thoroughly. Mix with the browned ham and drippings, and turn into a buttered casserole. Bake in a moderate oven (350°) for 45 minutes. Serve hot. Yields 5 servings.
In a large plastic food bag, combine first 7 ingredients; add chicken. Close. Chill 2 to 3 hours. Preheat oven to 325°. Place chicken in single layer with marinade in roasting pan. Cover with foil. Bake 45 minutes. Remove foil. Bake 30 minutes or until juice runs clear when pierced. Skim fat from drippings.
Beat the eggs, then add the oil and beat again. Add other ingredients and stir. Place broiler halves over the fire, turning every 5 to 10 minutes. The chicken should be basted at each turning. Cooking time is about 1 hour. Leftover sauce can be placed in a glass jar and stored in refrigerator for several weeks. Serves 100.
In large mixer bowl, combine cake mix, pudding mix, apricot nectar, 1/4 cup apricot brandy and oil. Beat on medium speed of electric mixer for 2 minutes or until mixture is smooth. Add eggs, one at a time, beating well after each. Fold in fruits and nuts. Turn into well-greased and floured 10-inch tube pan. Bake in a 350° oven for 50 to 55 minutes or until cake tests done. Cool 15 minutes in pan.
Make Jell-O according to directions. Add pineapple. Let set until thickened (about 1 1/2 hours). Tear small chunks off of cake; put in a layer in a large bowl (use glass bowl so layers show). Spoon Jell-O over cake. Spread Cool Whip over Jell-O. Repeat until all is used up, ending with Cool Whip. Sprinkle with chopped nuts. Let set in refrigerator until firm.
Dissolve yeast in 1/4 cup warm water.	Cream sugar and shortening. Add water, eggs and yeast. Stir in flour and salt. Let	stand in refrigerator overnight. Roll out thin, like jelly roll. Spread with melted butter and roll up. Cut roll in 1 1/2-inch pieces. Dip in butter and place buttered side up in muffin tins. Let rise 3 hours. Bake in 400° oven for 12 minutes. Makes 2 dozen.
Combine flour, meal, onion, sugar and mustard in bowl. Mix milk and egg in a small bowl. Stir into corn meal mixture. Pat frankfurters dry; insert popsicle stick in each. Dip into batter. Deep fry in 350° to 400° oil for 2 to 3 minutes or until brown, turning once; drain on paper towels.
Slice bread lengthwise. Melt butter. Add mayonnaise and cheese and mix. Spread mixture on bread. Broil until cheese is light brown (5 to 6 minutes). Slice and serve.
Fry sausage until brown on all sides. Drain off the fat. Add onion, pepper, pinto beans and tomato sauce. Stir to blend. Simmer until onion and pepper are tender. Serve hot with corn bread.
Wash tomatoes; cut into quarters and slice very thin. Stir in raisins, lemon juice, rind, vinegar and salt. Blend flour with sugar and spices. Sprinkle crumbs evenly over bottom of pastry lined pan. Add 2 tablespoons of sugar mixture. Fold rest of sugar mixture into tomatoes and flour in pan. Dot with butter. Cover with top crust. Bake for 15 minutes at 425°. Reduce heat to 325° and bake 50 minutes longer.
Mix first four ingredients well and let rise to double size. Then add remaining ingredients. Mix all together and let stand about 15 to 20 minutes. Then mix real well; the more the dough is mixed, the smoother and easier to handle. Dust top well with flour and set in warm place to rise double again.
Measure into medium mixing bowl the warm water and yeast. Stir to dissolve. Mix in large bowl the whole wheat flour, white flour and salt. Add to 1/2 of flour mixture the shortening, honey and yeast. Beat on medium speed 2 minutes. Add remaining flour and blend with spoon until smooth. Cover with waxed paper; let rise until about double in size, 30 to 60 minutes. Stir down batter by beating about 25 strokes.
Mix all together. Drop from teaspoon on buttered pan and bake at 350° for 8 to 10 minutes. Vary the spices and discover a different taste each time you bake these.
Dissolve gelatin in boiling water; stir in sour cream with wire whisk. Add ice cream in 1-inch cubes and stir until melted. Add strawberries and lemon juice, stirring until blended. Pour mixture into 12 (6 ounce) parfait glasses and chill. Just before serving, combine whipping cream and powdered sugar; beat at medium speed. Top each parfait glass and garnish with mint.
Put all ingredients in large pot (except confectioners sugar) and cook over low heat stirring until smooth. Remove from heat and stir in 7 cups Crispex cereal. Stir until well coated and spread onto wax paper. Coat with confectioners sugar. Let cool, then break apart and store in air tight container.
Cook rhubarb into sauce. Add sugar to sweeten. Add enough cornstarch to thicken and 1 egg to each pie. Pour into pie shell. Top with meringue.
Sift dry ingredients together. Add onion. Beat egg; add milk and add to dry ingredients. Drop by teaspoonfuls into hot fat (375°). Fry until golden brown and serve hot with fried fish. Makes about 48 small balls.
Dissolve gelatin in water and heat. Combine remainder of ingredients and add to gelatin mixture. Chill.
Cream Wesson oil and sugar. Add eggs, one at a time. Sift dry ingredients; mix with oil, eggs and flour mixture. Add nuts and apples. Bake 1 hour at 350°.
Sift flour with salt. Combine candy, dates, nuts and coconut with 1/2 cup of flour and mix well. Cream butter with sugar and add eggs, 1 at a time, beating well after each addition. Combine soda and buttermilk. Add alternately with flour and blend well. Pour into a greased tube pan. Bake at 250° for 1 1/2 hours. Place a pan of water under the cake.
Stir water and sugar, bring to a boil and cool. Mix all juices and fruit into this syrup and freeze in plastic containers. When ready to serve, remove to punch bowl and add ginger ale or 7-Up. It is best for mixture not to thaw too much; it tastes better a bit thick and requires no ice.
Melt butter and combine with graham crackers. Press into a 9 x 12-inch pan. Layer remaining ingredients and bake at 350° for 20 minutes.
Mix all ingredients. Roll into balls. Place on greased cookie sheet. Bake in a 340° oven for 20 minutes.
Melt butter or margarine in a 9 x 13 x 2-inch cake pan. Spread graham cracker crumbs evenly over melted butter. Sprinkle with coconut. Spread with chocolate and butterscotch chips. Drizzle condensed milk evenly over entire mixture. Top with nuts. Bake in preheated oven at 350° for 30 minutes.
Peel and cube potatoes. Cook potatoes in salted water in saucepan until tender. Drain. Simmer carrots, onion and celery in a small amount of water in saucepan until carrots are tender. Drain. Add potatoes and remaining ingredients. Cook until heated through. Do not boil.
Cut chicken breasts in half. Beat eggs with salt and pepper in a medium bowl. Combine bread crumbs and cheese in small bowl. Spread on aluminum foil. Dip chicken breasts in beaten eggs, then coat with bread crumb mixture. Press mixture into chicken with the palms of your hands. Let chicken stand 10 to 15 minutes. Melt butter with oil in a large skillet. When butter foams, add chicken breasts. Cook 2 to 3 minutes on each side or until chicken has a golden crust. Add Marsala. Cover skillet and reduce heat. Simmer 15 to 20 minutes or until chicken is tender. If sauce looks too dry, add a little more Marsala. Turn chicken several times during cooking. Place on a warm platter and spoon the sauce over the chicken. Makes 8 servings.
Put potatoes in the bottom of a casserole dish. In a separate bowl, mix the soup, sour cream, onion, cheese, salt and pepper. Top with crushed corn flakes and drizzle with melted butter. Bake at 350° for 45 minutes.
Simmer about 1 1/2 hours. Seal while hot. Makes 6 quarts.