HumbleIntelligence/food-ner-1-Million huggingface dataset:
Drain wings. Pat dry. Heat the oil over moderate heat until hot, but not smoking. Add onion and garlic; cook until soft and slightly browned, stirring constantly. Remove onion from skillet and set aside. Brown wings lightly, remove from pan and set aside. Add rice, salt, pepper, tomatoes and chicken stock. Dissolve saffron in 1 tablespoon hot water; add to chicken. Cover and simmer until rice and chicken are tender. Add peas and pimentos, stir gently into rice. Reheat and serve. Enjoy.
Cream together first 3 ingredients; add milk, flour, baking powder, almond extract and vanilla. Mix with electric mixer. Grease 2 (7-inch) cake pans. Flour inside. Whip egg whites with sugar and cream of tartar until stiff. Divide batter into cake pan; cover with whipped egg whites to form peaks. Sprinkle chopped nuts over both layers. Bake for 25 to 30 minutes in 350° oven until tester comes out clean. Cool on rack. Assemble cake. Place first layer with meringue on bottom. Put strawberries (frozen) and juice in center with whipped cream. Add upper layer with meringue up. Put rest of cream over cake. Garnish with fresh strawberries.
Preheat oven to 425°. Combine everything but pork chops. Bring to a boil, stirring to dissolve sugar. Dip each chop into sauce. Bake, uncovered, for 15 to 20 minutes, until done. Pass sauce separately. Serves 5 or more.
Drain tuna and flake finely. Mix with mayonnaise, catsup, vinegar, salt, cayenne and Worcestershire sauce. Spoon mixture on the toast rounds. Place on a cookie sheet in a preheated boiler, about 3 to 4-inches from heat, for 1 to 2 minutes, or until lightly browned. Garnish each with a tiny parsley sprig. Makes about 24 canapes.
Place all ingredients except oil in a blender and blend until smooth. Place oil in a nonstick pan. Heat until hot. Drop batter by tablespoons onto griddle. Brown on both sides. Serve with blueberry sauce. Serves 2.
Sift flour, salt, baking powder and cocoa together. Cream margarine, add sugar and cream well. Add eggs, one at a time to sugar and margarine. Alternate flour and milk until all is added to sugar mixture. Add flavoring last. Grease a 10-inch tube pan and line bottom with wax paper. Pour batter in pan and bake 1 1/2 hours at 300° or until done. Remove from oven, let cool about 10 minutes before turning out of pan.
Combine cinnamon, cloves, nutmeg, lemon peel, orange peel and water in saucepan. Mix well. Simmer for 10 minutes. Add tea bags. Steep until of desired strength. Remove the bags, fruit peels and whole spices. Serve hot.
Cream together brown sugar and shortening until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in pumpkin and milk. Sift the flour, baking soda, baking powder, salt, ginger and cloves together; stir into pumpkin mixture. Beat 1 minute with electric beater. Stir in nuts. Turn into greased 9 x 5 x 3-inch loaf pan. Bake at 350° for 55 to 60 minutes. Remove from pan. Cool. Makes 1 loaf.
Beat eggs, sugar, oil and pumpkin. Stir in flour and baking powder, baking soda and spices. Fold in raisins and nuts. Pour batter into greased 13 x 9-inch pan. Bake 25 to 30 minutes. Cool and frost with Cream Cheese Frosting. Sprinkle with crushed nuts.
Mix dry ingredients together. Add butter, eggs and vanilla; mix well. Fold in nuts. Pour into pan and bake at 325° for 25 to 30 minutes.
Place oil in pan. Cook chicken, carrots and onions together over low heat. When chicken is cooked, pour in remaining ingredients, except precooked eggs. Cook for 5 minutes over low heat. Pour cooked mixture into precooked eggs.
Combine all ingredients and pour into greased 9 x 13-inch dish. Refrigerate overnight. Bake at 350° for 35 minutes or until set.
Line greased casserole with chipped beef. Put in chicken breasts and top each breast with bacon. Mix sour cream and soup. Top with soup mix. Bake at 325° for 1 hour 40 minutes (at least). Serves 5.
Blend cheese and butter together until smooth and light. Combine dry ingredients; add to cheese. Blend until smooth. Force mixture through a cookie press, using star plate. Make long ropes of dough on cookie sheets. Cut into 2-inch long pieces. Bake at 350° until just begin to brown, 15 to 20 minutes.
Preheat oven to 350°. Cream together the shortening and sugar. Add 2 eggs and the 3 mashed bananas. Sift and add flour, baking powder, baking soda and salt. Add vanilla last. Bake in a 350° oven for 1 hour and 10 minutes in greased and floured loaf pan.
Stir boiling water into gelatin. Dissolve completely. Let stand to cool for 15 minutes. Pour into 4 (5-ounce) Dixie kitchen cups. Refrigerate at least 3 hours. Carefully pull off the paper cup. Have Mom use a knife to cut each gelatin cup horizontally into 3 round slices. Push a straw (cut in half) into each gelatin circle to create a jiggly lollipop. Makes 12 lollipops.
In small bowl, combine hot water, sugar, salt and margarine. Cool to lukewarm. Measure warm water into a large warm bowl. Sprinkle in yeast; stir until dissolved. Add first mixture, beaten egg and 2 1/2 cups flour; beat until smooth. Stir in enough additional flour to make a soft dough. Turn out onto lightly floured board. Knead until smooth and elastic, about 8 to 10 minutes. Place dough in greased bowl, turning to grease top. Cover tightly with aluminum foil. Refrigerate at least 2 hours or overnight. Punch dough down and turn out onto lightly floured board. Divide in half. Form each half into a 12-inch long roll. Cut rolls into 12 (1-inch) pieces. Divide pieces into thirds; shape into smooth balls. Place 3 balls in each greased 2 1/2 x 1 1/4-inch muffin cup. Cover; let rise in a warm place, free from draft, until doubled in bulk, about 1 hour and 20 minutes. Mix egg and milk; brush cloverleafs. Sprinkle rolls with seeds. Bake at 375° for 15 to 20 minutes. Cool on rack. Makes 2 dozen.
Dissolve yeast in water. Sift flour into yeast and water. Make into a ball. Place on greased pan, grease top of bread also. Let rise about 30 minutes covered. Bake at 425 degree for 30 minutes. First 20 minutes on cookie sheet and last 10 minutes on bare oven rack in oven.
In a glass jar alternate cucumbers and onion. In medium saucepan combine sugar, vinegar, salt, mustard and celery seed and turmeric. Bring to a boil stirring until sugar is dissolved. Pour vinegar mixture atop cukes and onion. Cool slightly. Cover tightly. Refrigerate pickles at least 24 hours before serving. Store up to 1 month in refrigerator. Makes approximately 1 1/2 quarts.
Cut and remove fat from chicken. Place the chicken on top of the rice then add water and soup. Bake at 350 degrees for 1 1/4 hours.
Blend syrup with pudding mix in bowl. Add evaporated milk and egg. Add peanuts and pour into unbaked shell.	Bake in moderate oven (375°) until pie is set, about 40 minutes.
Mix all ingredients together except crackers. Place in casserole dish. Sprinkle top with crushed crackers. Bake at 325° for 40 minutes.
Add spices to skillet with bacon fat to taste; cover and simmer 20 minutes. Add beans and bacon. Pour into 3-quart casserole. Bake at 350° for 1 hour.
Place chicken in casserole dish. Mix sour cream and soup and pour over chicken. Mix cracker crumbs, poppy seed and melted butter and sprinkle over top. Bake at 350° for 30 to 45 minutes.
Preheat oven to 425°. Grease 2 (9-inch) pans with margarine. In blender, whip eggs. Add sugar, salt and vanilla, blending continuously. Add milk, flour and oil. Put pans with mix immediately in oven and bake for 20 minutes. Serve with lots of butter, lemon juice and powdered sugar. Or, fill center with any filling, meat, fruit, etc.
Mix eggs and milk. Melt butter in a pan. Pour butter into the milk and egg mixture. Add muffin mix. Drain Mexican corn and add to other ingredients. Mix. Preheat oven at 350°. Pour batter into baking pan. Let cook until brown.
Layer potatoes, onions and butter slices in aluminum pan. Sprinkle with seasoned salt. Cover with aluminum foil. Place on grill for 20 minutes. Remove from grill and layer with cheese slices. Re-cover with foil and return to grill and cook an additional 10 minutes or until done.
Simmer water, prunes and dates for 4 minutes. Beat eggs, vanilla and oleo. Add dry ingredients; blend well. Bake in an 8 x 8-inch pan at 350° for 30 minutes. Makes 16 squares.
Cream together shortening and sugars; beat in eggs and vanilla. Sift together flour, salt and soda. Stir into creamed mixture. Stir in oats, dates and walnuts. Form into balls; place 1 1/2 inches apart on greased cookie sheet. Bake at 350° for about 10 minutes or until lightly brown. Cool slightly before removing to cooling rack. Makes 6 dozen.
Mix together first 3 ingredients and set aside. Boil white syrup and sugar in the microwave and add 1 cup peanut butter. Pour over cereal mixture. Stir thoroughly. Press into jellyroll pan.
Combine dry ingredients and cut in lard or vegetable shortening until mixture resembles coarse crumbs. Gradually add cold water until mixture can be shaped into a ball. Chill. Roll out as needed. Makes enough for 4 single crust or 2 double crust pies.
Mix everything together well. Separate into 1 pound packages and freeze. You can use this in any recipe or as you would use pork sausage.
In large bowl, mix broccoli, cauliflower and onion. In small bowl, mix cheese, sugar, salt and mayonnaise. Add dressing to vegetables. Mix well and refrigerate several hours. Just before serving, add bacon. Serves 20.
Combine the bread crumbs, parsley, cheese, salt and pepper. Dip the chicken in the melted butter, then roll in the bread crumb mixture. Bake at 350 degrees for 30 minutes or until chicken is done.
Wash chitterlings thoroughly and cover with boiling salted water. Add cloves and red pepper.	Cook until tender. Drain. Cut in pieces the size of oyster. Dip each piece in egg beaten with water then in cracker crumbs. Fry in hot deep fat until brown. Serves 4-6.
In sauce pan, mix catsup and mustard before heating (to prevent mustard from curdling). Place over low to med heat. Add margarine and let melt. Add onion, salt, pepper, A-1, worcestershire and liquid smoke. Vary quantity of liquid smoke and worcestershire as you wish for flavor. Mix in vinegar, sugar, and Karo. Let simmer over low heat for at least 20 minutes, stirring occasionally.
Cream Crisco and sugar. Add other ingredients and mix well. Set in refrigerator until dough is easy to roll. Roll into 3 or 4 log shaped rolls about 6-inches long. Wrap in Saran Wrap or wax paper and let stand in refrigerator until cold enough to slice thin. Place on cookie sheet and bake at 350° for 12 to 15 minutes.
Beat eggs. Mix together syrup, sugar, butter, vanilla and salt. Add eggs to mixture. Add pecans. Pour mixture into pie shell. Bake at 400° for 15 minutes. Lower temperature to 350° and continue baking for 30 to 35 minutes.
Chop onion finely. Melt butter over low heat in saucepan with onion. Add cream cheese and whisk until smooth. Do not keep cooking. Remove from heat. Add drained shrimp and stir. Spray mold with Pam and put dip in. Chill for at least 2 hours. Remove to a serving plate.
Follow recipe on can of pumpkin except use artificial sweetener to taste and use skimmed canned milk. Pour into glass baking dish and bake. When cool, cut in squares (no shell).
Parboil peppers until tender. Brown ground meat in skillet with onion, salt and pepper. Add cooked rice to meat mixture. Add tomato sauce and put in peppers. Then cook in microwave on High for 15 minutes. Serve with grated cheese (optional).
Melt butter with chocolate. Add eggs, sugar, flour, vanilla and nuts. Pour into an 8-inch pie plate and bake at 325° for 25 minutes. Do not overbake. Cut in wedges and serve with ice cream or whipped cream. This pie freezes well.
Peel potatoes and onion; slice thinly. Cover with water and cook until tender. Mash potatoes with potato masher. Add 2 more cups of water to potatoes. Add flour to milk and stir well. Add milk and butter to potatoes. Chop eggs fine and add to potatoes. Cook for about 5 minutes. Serve with corn bread or crackers.
Allow lemonade and orange juice to get mushy. Stir in fruit, water and sugar. Stir well and pour into a 9 x 13-inch container and freeze. Cut in blocks when ready to serve.
Cream shortening and sugar until fluffy. Add eggs one at a time; beat after each addition. Add vanilla and mix well. Sift dry ingredients together and add alternately with buttermilk. Mix well. Pour batter into a greased tube pan. Bake at 325° until golden brown, about 1 hour and 15 minutes.
Cook and stir onions and mushrooms in hot shortening until tender. Drain on a paper towel. In the same skillet, brown meat, adding more shortening, if necessary. Remove from the heat. Sprinkle seasoning over the meat.
Soften butter and mix with all other ingredients. Toast and cut muffins in 1/4 pieces. Put some crab mixture on each piece of muffin. Freeze until hard. To serve, broil for 5 minutes.
Cook pasta in salted water as directed. Drain well in colander. In bowl add cooked pasta, cooked broccoli, black olives, cheese. Pour dressing over mixture. Let set 3 hours to marinate.
Drain Mandarin oranges. Drain and chop apricots and pears. Mix all ingredients together. Refrigerate several hours before serving.
In a small saucepan, heat tomato juice over medium heat until it boils. Remove from heat. Let stand for 15 minutes.
Combine first 5 ingredients in a 4-quart casserole dish. Stir well. Microwave on High 12 to 13 minutes, stirring every 4 minutes. Stir in soda until foamy. Microwave on High for 1 to 1 1/2 minutes. Beat with wooden spoon until mix just begins to thicken. Working rapidly, drop by tablespoonfuls on greased waxed paper. Stand until firm. Makes 2 dozen.
Mix all ingredients well for topping. Heat beans. Remove from heat and add almonds. Top individual servings with mound of sauce. Serves 10. Very good for holiday meals.
Cream together sugar, butter, and peanut butter. Sift together baking soda and flour. Combine creamed mixture and dry ingredients. Add milk. Mix with beater well. Pour into 3 greased and floured pans. Bake in 350° oven for 25 minutes or until toothpick comes out clean. Cool.
Brown ground beef and drain grease. Add Sloppy Joes sauce. Make your mashed potatoes, butter and season to flavor; pour meat into pie crust (to fill). Put the mashed potatoes over the meat and spread it evenly. Place cheese over potatoes and bake for 20 minutes or until cheese is brown. Let cool for 20 minutes.
Empty cake mix into large bowl. Add eggs, water and Crisco oil. Mix very well with fork until smooth and thick.
Layer lettuce, English peas, green onions and bacon. Mix Miracle Whip and milk together and spread on top of bacon. Add grated cheese on top. Chill and serve.
Cream butter, sugar and vanilla in large mixer bowl until light and fluffy. Add eggs; blend well. Combine flour, cocoa, baking soda and salt; gradually add to creamed mixture, blending thoroughly. Chill until dough is firm enough to handle. To shape teddy bears, for each cookie, form a portion of dough into 1 large ball for body (1 to 1 1/2-inches), 1 medium size ball for head (3/4 to 1-inch), 4 small balls for arms and legs (1/2-inch), 2 smaller balls for ears, 1 tiny ball for nose and 4 tiny balls for paws (optional). On an ungreased cookie sheet, flatten the large ball slightly for body. Attach medium size ball for head by overlapping slightly onto body. Place balls for arms, legs and ears and a tiny ball on head for nose. Arrange other tiny balls atop ends of legs for arms and paws, if desired. With a wooden pick, draw eyes and mouth; you can also pierce a small hole at top of cookies for use as tree ornaments. Bake at 350° for 6 to 8 minutes, or until set. Cool 1 minute on cookie sheet; remove to wire rack. Cool completely. Store in covered container for a gift or allow cookies to dry overnight before hanging.
Combine half & half, cream of coconut, crushed pineapple, sugar and vanilla extract. Stir well. Pour into canister of ice cream freezer and add enough milk to fill canister to level shown on your freezer. Proceed according to directions given with your brand of ice cream freezer.
Combine sugar, flour, baking soda and salt in large mixing bowl. Add eggs, vanilla and buttermilk and mix thoroughly. Heat butter, coke and cocoa in saucepan until mixture just bubbles around the edges. Pour into buttermilk mixture and stir. Add marshmallows. Pour into lightly greased and floured 9 x 13 inch pan and bake at 325° for approximately 30 minutes. Remove from oven and let cool approximately 10 minutes. Top with warm icing.
Melt chips in double boiler. Add peanut butter. Stir. Add pecans. Mix well. Drop by teaspoonful on waxed paper. Cool.
Melt 1 stick butter or margarine in bottom of 9 x 13-inch pan. Add in layers the ingredients as listed. Bake at 350° for 25 minutes. Cool and cut in squares.
Grease pan with butter. In a large bowl mix the bread and milk until bread is soft. Melt butter and add to mixture. Add the sugar, salt, vanilla, cinnamon and raisins. Add the eggs and mix well. Pour into pan and bake for 1 hour and 15 minutes at 375°.
Stir all ingredients together in a large bowl until smooth. Pour into greased 9 x 13-inch pan. Bake 30 to 40 minutes at 350°. Cool and sprinkle with powdered sugar.
Brown burger and onion; drain. Add sauce and water; microwave on High for 8 minutes. In a 9 x 13-inch baking dish, layer sauce, raw noodles, cottage cheese, Mozzarella cheese and Parmesan cheese. Repeat layers, ending in sauce. Cover with waxed paper and microwave on High for 30 to 35 minutes. Let stand 5 minutes, then serve.
In a large skillet, combine soup, water and margarine. Bring to boil, add remaining ingredients, except cheese. Reduce heat and simmer until rice is tender. Sprinkle with cheese and heat until cheese is melted.
Put ingredients into a blender in order listed. Cover and blend on high speed for 5 to 10 seconds or until ingredients are finely chopped. Chill thoroughly, pour into serving bowls.
Cream shortening and sugar in large mixer bowl. Add egg and vanilla; beat well. Combine flour, cocoa, baking soda and salt. Add alternately with buttermilk to creamed mixture. Drop by tablespoonfuls, 2-inches apart, onto lightly greased cookie sheet. Bake at 375° for 8 to 10 minutes or until cookie springs back when touched lightly in center. Cool.
Leave cream cheese at room temperature for several hours. Beat with mixer. Add marshmallow cream and mayonnaise. Mix on medium speed and add cherry juice.
Brown and drain hamburger. Place in 9 x 10-inch Pyrex dish. Mix meat, garlic, barbecue sauce and spread on bottom of pan. Sprinkle onion and cheese over. Spread mashed potatoes and cover completely. Dot with butter. Bake at 350° for 20 to 30 minutes.
Melt butter in heavy pan, blend in flour; cook over low heat until bubbly, stirring constantly. Gradually add broth and milk to flour mixture. Cook over low heat until thickened, stirring constantly. Add chicken, peas and carrot seasonings and eggs; heat well. Spoon into a 1 1/2 quart casserole dish. Cover with Flaky Pastry. Bake at 350° until brown.
Mix sugar, oil and eggs together; add flour and cinnamon. Mix well. Stir in carrots and nuts. Pour into lightly greased tube pan. Bake at 350° for 45 minutes to 1 hour.
Cook potatoes until fork-tender; drain and mash. Cook carrots in water for 2 minutes or until tender.
Cream sugar and butter. Add spices, egg yolks and vinegar. Beat egg whites lightly (not stiff) and add to creamed mixture. Pour into baked pie shell. Bake at 325° until done.
Blend 1 1/2 sticks margarine with cake mix until crumbly and put in bottom of a 9 x 12-inch pan. Beat egg yolks and blend in sour cream and drained peaches. Spread this mixture over cake and margarine mixture. Bake at 350° for 30 to 35 minutes.
Mix together chili powder, molasses, cumin, oregano & tomato juice in electric skillet.	In a large bowl combine beef, rice, onion, green pepper, celery, egg, mustard, salt & pepper. Blend well. Shape into meatballs. Place in sauce. Bring to a boil, reduce heat, cover & simmer 20 minutes or until meatballs are thoroughly cooked.
Cook cabbage and salt until tender; drain. Put in baking dish. Spread the cheese over the cabbage, then the chicken soup. Top with Ritz crackers. Bake in a 350° oven until brown and bubbly.
Mix first seven items and separate into six balls. Flour, then refrigerate for an hour in a greased pan.
Preheat oven to 350°. Grease a 13 x 9 x 2-inch pan. Dump undrained pineapple into the pan; spread evenly. Dump in pie filling and spread into an even layer. Dump dry cake mix onto cherry layer; spread evenly. Sprinkle nuts over cake mix. Put butter or margarine over top. Bake at 350° for 50 minutes. Serve warm or cooled.
Heat oil in skillet. Stir-fry onion until tender. Add tofu and stir-fry until lightly browned. Add soy sauce, vinegar, ginger and vegetables. Gently toss, coating all ingredients with sauce. Cover and simmer over medium heat 5 minutes, until veggies are tender. Serves 4.
Cook meat and onion; drain grease. Mix in 3/4 can mushroom soup and dry onion soup with meat. Put mixture in casserole dish; top with Tater Tots. Dilute remaining mushroom soup until liquidy and pour over Tater Tots. Bake at 350° for 20 to 30 minutes or until Tater Tots are warm inside and brown outside. Can microwave for 12 to 15 minutes instead of oven.
Wash and dry wings. Brown ginger root in salad oil. Mix other ingredients together, except wings. Add slowly to oil. Cover and simmer 5 minutes. Add wings. Sprinkle very lightly with salt. Cover and simmer until done, turning often to coat wings with sauce. Takes a little more than one hour. Serve with fried rice.
Bake at 350° for 45 minutes to 1 hour in 2 small bread pans. Makes flatter bread, one for now and one for later.
Add water to sausage. Fry until tender, then add butter, onions and rice. Mix ingredients together in casserole dish. Bake at 350° for 1 hour.
Brown meat and add mustard, seasoning, onion soup mix, noodles, tomatoes and water. Simmer 20 minutes. Garnish with grated cheese or Parmesan cheese.
Mix the first 4 ingredients and boil for 20 minutes. Remove from heat and stir in the strawberry Jell-O until dissolved. Pour into jars.
In a medium bowl, combine flour, sugar, baking powder and salt. Stir in the milk and mix batter until smooth. Pour the melted butter or margarine into a 1 or 1 1/2-quart casserole baking dish. Pour in the batter and sprinkle blueberries on top. Bake the cobbler in preheated 350° oven for 40 to 45 minutes until lightly browned.
Toss cheese with flour. Combine milk, eggs and seasonings. Add cheese mixture and spinach. Mix well. Pour into crust and bake at 350° for 1 hour. Cool 10 minutes before cutting.
Heat oven to 275°. Cover baking sheet with heavy brown paper. Beat egg whites and cream of tartar until foamy. Beat in 1/4 cup sugar, 1 tablespoon at a time. Continue until stiff and glossy. Do not underbeat. Spoon in 5-inch circles. Use back of spoon to make indention. Bake for 1 1/2 hours. Turn off oven; leave in oven another hour. Remove from oven; finish cooling away from draft. Store in Tupperware.
Place brisket in shallow baking pan, about the same size as the meat. Sprinkle with liquid smoke. Pour water in pan and bake in 350° oven, about 2 hours. Do not cover while baking.
In 2-quart microproof casserole combine all ingredients except rice. Cook, covered, on High (max power) 5 minutes or until boiling. Stir in rice, cook, covered, on 50 (Simmer) 30 to 35 minutes or until rice is tender. Let stand, covered, 5 minutes before serving. Yields 6 to 8 servings. Cooking time: 35 to 40 minutes.
Cook hamburger meat until almost done. Add a little flour to coat all meat; set aside. Make mashed potatoes and set aside to cool. Lay large piece of foil down. Put flour on one side and bread crumbs on other side. Beat eggs. Take and mix cold meat and potatoes; make patties. Roll patty in flour; dip in egg, then roll in bread crumbs. Deep fry. Can be served with a salad.
Batter and fry chicken as normal. Remove from frying pan. Add oil. Add pepper and onion (slice the same so they will cook evenly). Stir until onion and pepper are done. Add tomatoes, hot sauce, salt, black pepper and bay leaf. Cook on low heat until boiling. Add chicken. Cook until thick. Serve over rice.