HumbleIntelligence/food-ner-1-Million huggingface dataset:
Blend dry ingredients in bowl. Stir together eggs, milk and oil. Add to dry ingredients. Beat with rotary beater until smooth. Prepare food to be fried. Dry food thoroughly; coat with flour. Using tongs, dip food into batter, letting excess drip off. Heat oil in a deep fryer to 375°, deep enough to float food that is to be fried. Fry until golden.
In a large saucepan, cook bacon until crisp. Drain, reserving 3 tablespoons of drippings in pan. Set bacon aside. Add potatoes, onion, carrots and celery to bacon drippings. Cover and cook over low heat about 20 minutes or until potatoes are tender, stirring occasionally. Stir in milk and spices. Bring to a boil. Stir together the sour cream, flour and paprika; gradually stir in about 1 cup of the hot mixture into sour cream mixture. Return to remaining hot mixture in saucepan. Cook and stir just until mixture bubbles. Top with bacon pieces; serve immediately.
Layer chicken, then broccoli in a 9 x 13 pan. Mix soup diluted with one can of milk, sour cream, mayo, onion, dash of Worcestershire and Tabasco sauce and a teaspoon of black pepper. Pour over broccoli. Prepare Stove Top dressing and cover top. Bake at 350° for 30 minutes covered and uncovered for 15.
Combine first five ingredients and cook with margarine in nonstick skillet. Makes single serving along with 1 toasted English muffin with 2 teaspoons margarine.
Punch holes in the end of the coconut and drain the milk (liquid). Prepare cake mix as directed on box, but use the liquid from coconut instead of the water. If needed, add some water to have the right amount of liquid. Remove the brown skin from the coconut and pitch. Grind or grate the white coconut meat. Toast all of coconut lightly. Mix desired amount into the cake batter and reserve some for the icing. Bake as instructed on the cake box.
Combine all ingredients. Place in greased 2-quart casserole or individual crab shells. Sprinkle with bread crumbs. Bake in a 350° oven for 30 minutes. Yield: 8 servings.
Mix listed ingredients then fold in 18 ounces whipped topping. Pour into 3 graham cracker pie crust shells. Freeze and serve frozen.
Add juices and crushed fruits to sugar mixture. Freeze. When ready to serve, thaw in refrigerator to mushy stage. Mix with equal amounts of 7-Up or Sprite.
Combine all ingredients. Pour into greased 13 x 9 x 2-inch baking dish. Bake at 350° for 1 hour, uncovered. Bake at 325° using glass dish.
Mix all together. Use 2 level teaspoons for 1 cup of boiling water. Add more sugar if wanted.
Wash salt off beef and drain. Soften cream cheese. Chop meat and onions real fine. Add other ingredients and mix well. Great with Ritz crackers.
In a saucepan, combine flour and sugar; add salt, milk and egg yolks. Mix well. Cook over medium heat, stirring constantly until mixture is thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Remove from the heat; stir in vanilla and 1 c coconut. Pour hot filling into pie shell. Spread meringue over hot filling. Sprinkle remaining coconut over meringue. Bake at 350 degrees for 12-15 minutes or until golden. Cool. Store in the refrigerator. Serves 6-8.
Put all ingredients in frying pan on medium heat and brown; set aside. Put 1 (12 ounce) package black beans in 12 cups water. Bring beans and water to a boil. Reduce to low heat. Allow to simmer until beans are tender. Place contents of frying pan into beans. Add 1/2 teaspoon salt. Simmer 10 to 15 minutes. Add 1 teaspoon olive oil and stir. Serve over rice.
Heat oil and 2 tablespoons butter in large saucepan; saute onion for 5 minutes. Mix in rice and saute until clear. Add sherry and cook over low heat for 1 minute. Add broth, peas, salt and pepper. Cover and cook 15 minutes or until rice is tender. Remove from heat. Add cheese and remaining butter.
Place Jell-O in bowl with sugar. Add boiling water; set aside. Meanwhile, wash cranberries, then grind with meat grinder. Add to Jell-O mixture. Add remaining ingredients, except marshmallows. The marshmallows will go on top of mixture when you are finished mixing. Place in refrigerator until serving time.
Lightly butter 8-inch square pan. In medium saucepan, over very low heat, melt milk chips and condensed milk until smooth (stirring constantly). Remove from heat and stir in toasted almonds and vanilla. Spread in pan. Cover and refrigerate for 2 hours or until firm. Cut in 1-inch squares. Makes 64 addicting pieces.
Melt chips and mix other ingredients. Drop on wax paper. Use your own judgement as to the size you want them. (I use a scant teaspoonful for each cookie.)
Combine egg and milk. Mix dry ingredients in a paper bag. Dip chicken in egg mixture, then shake in paper bag. Place chicken in a 14 x 9-inch baking dish, skin side up. Pour melted butter or margarine over chicken and bake at 375° for 1 hour.
Combine all ingredients and mix well, then add 2 1/4 cups of all-purpose flour. Roll out and cut with favorite cookie cutters. Bake at 350° to 375° until golden brown. Great cookie recipe for the holidays.
Cook in crock-pot on high for 3 hours, covered. Remove lid and cook for 5 hours, uncovered. Pour into sterile jars and seal.
Melt butter. Add sugar and cream. Mix until smooth. Cook until bubbly and slightly thickened. Makes 1 1/2 cups.
Mix sweet potatoes, sugar, eggs, milk, 1/4 cup of butter and vanilla together. Top with brown sugar, 3/4 cup butter, coconut and pecans. Spread and bake at 375° for 30 minutes or until lightly browned.
Melt margarine. Add peanut butter. Add sugar. Use hands to mix well. Mold into egg shapes. Place on cookie sheet and freeze. Dip frozen candy into melted chocolate and put on waxed paper to harden.
Bake at 325° for 1 hour. Makes 6 to 8 servings.
Stir well to blend. Cover and refrigerate at least 3 to 4 hours. Garnish with red peppers and serve with an assortment of crackers.
Combine 1 cup flour, salt and 2 tablespoons granulated sugar. Work in butter with fingers. Mix in vinegar. Spread this crust mixture into a 9-inch pan. Make it 1/4-inch deep and go around sides to 1-inch height. Combine 1 cup granulated sugar, 2 tablespoons flour and cinnamon. Add 2 cups blueberries. Pour into crust. Bake at 400° for 1 hour.
Preheat oven to 350°. Combine flour, oats, baking soda, cinnamon and salt; set aside. Cream butter and gradually add sugars, beating until light and fluffy. Add egg and vanilla; mix well. Add dry ingredients and pumpkin, mixing well. Stir in chocolate chips. To form cookie, drop dough by teaspoon onto lightly greased cookie sheet, spreading into pumpkin shape. Add a little dough to form stem. Bake until lightly brown, approximately 8 to 10 minutes. Remove from cookie sheets to cool. Decorate using icing, candies, raisins, nuts, etc.
Mix well and put in a pan. Bake at 350° for 30 to 35 minutes. Serves 6.
Mix flour and butter together until they form small crumbs. Stir in pecans. Press into a 9 x 13-inch pan. Bake at 350° for 20 minutes.
Beat hot apples with sugar and butter. When slightly cooled, add whiskey, cream, nutmeg and beaten egg yolks. Add beaten whites last and more whiskey if you wish. Pour into pastry lined pie pan (no upper crust); bake at 425° for 10 minutes to set crust. Reduce heat to 325° and bake for 30 minutes longer. Decorate cooled pie with sweetened whipped cream.
In a 1 1/2-quart casserole, combine soup, sour cream, onion and pepper. Stir in potatoes until blended. Bake at 350° for 30 minutes until hot and bubbling.
Boil vinegar and sugar for 8 minutes. Cool. Put all vegetables through a coarse food chopper (processor). Add salt to vegetables; mix well and let stand for 4 hours. Squeeze all the juice out, then add cooled vinegar. Put in prepared jars and seal.
Boil potatoes in their skins. Cool and peel into thin slices. In a saucepan over low heat, combine Cheddar cheese and butter. Stir until almost melted. Remove from heat and blend in sour cream, green onions, salt and pepper. Fold in the potatoes and turn into greased 2-quart casserole. Bake in 450° oven for 25 minutes or until thoroughly heated.
Cream margarine, sugar and eggs. Add milk. Pour pineapple over cubed bread. Add creamed mixture. Stir slightly. Bake at 350° for 1 hour. Great as a side dish with baked ham.
Preheat oven to 350°. Brown ground beef in large skillet; pour off grease, if any. Add tomatoes, water, Italian seasoning and salt. Bring to boil. Stir in instant rice. Cover; remove from heat and let stand 5 minutes or until rice has absorbed liquid.
Mix all ingredients well. Drop by teaspoonfuls about 1 inch apart. Bake at 300° for 20 minutes. Yield: 6 to 7 dozen cookies.
Brown meat. Add oregano, pepper, bread crumbs, tomato sauce and onion. Put in unbaked pie shell. Beat egg in milk. Stir in cheese. Put on top of meat mixture. Bake 30 minutes in a 375° oven.
Cook tomatoes to soup stage. Chop or grind the onions and hot peppers. Add to tomatoes and cook for 1 hour. Add tomato paste, oil, oregano, basil, sugar and salt. Bring to boil. Pack into jars and seal. Makes 10 quarts.
Combine apricots and coconut. Add milk and mix well. Shape into small balls and roll in powdered sugar. Let stand 2 hours. Makes 5 dozen.
Place chocolate chips in a 1 1/2-quart microwave-proof bowl. Microwave on Medium power for 1 1/2 minutes or until melted. Fold in peanut butter and shortening. Microwave on High power for 1 minute or until mixture is smooth and creamy. Stir in peanuts. Drop by teaspoonfuls onto cookie sheet lined with waxed paper. Chill until set; store in refrigerator. Yield: 12 clusters.
Cream together margarine and sugar. Beat in egg. Add vanilla, flour, salt, baking powder and nuts. Spread evenly in an 8 x 8-inch pan that has been greased and floured. Bake for about 25 minutes at 350°.
Rinse chilies; pat dry with paper towel. Carefully remove seeds. Insert cheese strips into chilies. Roll in flour. Beat egg whites in small bowl with electric mixer until soft peaks form. Beat yolks in another small bowl until fluffy and pale yellow, about 5 minutes. Beat in flour, yeast, water and salt. Gently fold in beaten whites.
Preheat oven to 325°. Melt butter; mix with dressing. Beat egg slightly. Mix remaining ingredients all together until well blended. Put into greased casserole. Bake at 325° for 1 hour.
In a large pot combine chicken broth, water, potatoes, carrots, celery and onions. Cook for 20 minutes. Add broccoli and cauliflower and cook for ten minutes longer. Add cream of chicken soup and cheese until cheese melts.
Bring syrup and cream to boil in microwave. Add chocolate. Stir until melted. Serve as dip for fruit.
Mix sugar, cocoa, margarine	and milk in saucepan; bring to	rolling boil. Boil for 2 minutes; remove from heat. Quickly stir in remaining ingredients. Spoon by the teaspoonful onto waxed paper. Let cool.
Mix dry ingredients together and cut in shortening. Add dough to make soft dough. Place on floured surface and knead lightly a few seconds, using as little flour as possible. Roll out 1/2-inch thick and cut with floured biscuit cutter. Place on greased baking sheet and bake at 450° for about 12 minutes.
Drain chilies. Shred lettuce. Cube cheese. Cut beef into strips. Cut tomatoes into wedges. Peel and chop avocado. Combine mayonnaise, chilies, milk, chili powder and salt; mix well. Chill. On serving platter, arrange lettuce, meat, cheese, tomatoes, avocado and olives. Serve with mixture and chips.
Mix together. Press into cake pan. Bake at 350° for 20 minutes. Let cool and add 2nd layer.
Mix lettuce, tomatoes, cheese and onion in large bowl. Just before serving add beans, toss well and serve chilled.
Slice bacon into cubes and fry. Drain off grease and set aside. Put grease back into frying pan and add potatoes. When potatoes are done, add eggs. While potatoes are frying, make your sauce. Place bacon, milk, salt and pepper in saucepan. Simmer on low heat about 1 hour.
In large saucepan, melt butter. Stir in flour until combined. Add cream and 1 1/2 cups broth. Cook and stir until bubbly, then cook 2 minutes more. Remove from heat; add cheese and stir until melted. Stir in rest of ingredients, adding additional broth if needed. Pour into 9 x 13-inch baking dish. Bake uncovered at 350° for 40 minutes or until heated through.
Marinate your favorite choice of meat for at least 4 hours. Turn occasionally and pierce meat to ensure deep marination. Charcoal or broil, brushing marinade generously on both sides while cooking.
Mix oil and sugar well. Add and mix eggs, flour, vanilla, salt and baking soda. Gently stir in nuts, apples, raisins and coconut. Grease and flour a Bundt pan. Pour cake in pan. Bake 1 1/2 hours at 325°.
Combine chicken and onion and refrigerate for several hours. Add celery, almonds, grapes, oranges, cooked macaroni and salad dressing. Refrigerate. Just before serving, combine the whipping cream with the powdered sugar; whip and blend this into the salad. Serves 8.
Put all together in bowl and blend with pie dough blender until mixture resembles fine crumbs. Add milk and stir with a fork. Turn out on lightly floured board. Mix with a little flour. Use hands to mix or turn 6 times. Pat out with hands 1/2-inch thick and cut biscuits with a cutter. Bake about 20 minutes or until brown in 450° oven.
Place oysters on shallow Pyrex or foiled dish (sprayed or greased). Sprinkle on all dry ingredients, then put a pat of butter and sprinkle Worcestershire sauce on top of each oyster. Bake in oven until oysters curl and crumbs are brown at 450° for 10 to 15 minutes. Serves 4 to 6.
Trim crusts from bread. On each slice of bread in a baking dish, put one piece of ham or bacon, slices of sharp Cheddar cheese and top with another slice of bread. Mix the eggs, milk, Worcestershire sauce and dry mustard together. Into this mixture, pour the green pepper and chopped onions. Pour egg mixture over bread and refrigerate overnight. Before baking, melt butter and mix it with crushed potato chips. Sprinkle the buttered chips over the bread and bake 45 to 55 minutes at 350°.
Cook, pick and dice the chicken and place in casserole dish. Blend soups and sour cream together and spread over diced chicken. Crush Ritz crackers and sprinkle over chicken mixture as topping. Brown in 350° oven about 10 to 15 minutes.
Follow directions to cook broccoli. Place cooked broccoli in casserole dish. Combine soup and milk and pour mixture over broccoli. Place cheese slices over broccoli to completely cover it. Crush crackers and combine with butter or margarine; fold this together until mixed thoroughly. Sprinkle cracker mixture over cheese to cover complete dish. Bake, uncovered, in 350° oven for 35 to 45 minutes.
Place potatoes in casserole. Cover with bologna. Mix flour, salt, pepper and milk. Pour over bologna. Dot with butter. Bake at 350° about an hour.
Combine all nuts. Cook over medium heat, stirring constantly, to full boil. Lower heat and boil 3 minutes. Remove from heat and add peanuts. Beat until thickens (about 5 minutes). Drop quickly by teaspoon on waxed paper to form clusters. Makes 24.
Let stand for 20 minutes before baking. Bake in 350° oven for 1 hour.
Place raw chicken in casserole. Salt and pepper. Add other ingredients over top. Bake at 300° for 1 1/2 hours.
In saucepan, medium heat. put ketchup, water, salt, pepper, onions, sugar, worcestershire sauce, and mustard mix well and simmer. In large bowl mix beef, crackers, egg, onion, and milk. Mixing gently. Place in loaf pan. Poke holes with your finger along the top approx. 1 inch apart. (make sure you have formed a loaf by loosening from the side of the pan). Pour sauce which you have been simmering over meatloaf. Bake at 325° for 1 1\2 hours.
Cut chicken breast into strips and bake in greased pan for 45 minutes at 350°. Mix eggs and soups together. Add peas and cubed bread. Put dressing mix on chicken and bake for 1 hour at 350°.
In a shallow bowl, beat together the eggs and milk; set aside. Spread 1 tablespoon of preserves on 8 slices of bread. Top each with remaining bread, pressing together lightly. Dip filled bread into egg mixture, coating both sides. In a skillet or on a griddle, cook bread in hot margarine or butter over medium heat about 2 minutes on each side. Add more butter or margarine as needed. Serve with fruit-flavored syrup.
Wash the livers and cut into small pieces; then fry in the oil, butter and the 1/2 onion. Take the onion out when pale golden color. Cook the livers on high for a few minutes; then reduce and cover. Remove the tomato skins and take out the seeds. Cut them into pieces; add to the livers. Add salt and pepper; simmer. Cook the noodles; add a pinch of soda. When ready, drain and place on a serving platter. Pour the liver mixture all over the spaghetti, knobs of butter and the Parmesan cheese. Serves 6.
Mix stuffing mix, margarine and broth together lightly. Add veggies, mayonnaise and salt. Mix well and press mixture into a greased 12 x 8 baking dish. Beat eggs and milk together. Pour over top. Cover and refrigerate overnight.
Soak gelatin in small amount of cold water. Add soaked gelatin and Jell-O to 2 cups boiling water. Let cool and partly congeal, then add other ingredients. Pour into molds.
Combine 1/4 cup corn syrup, brown sugar and margarine in medium size saucepan. Cook over low heat, stirring occasionally, until mixture begins to boil. Remove from heat. Add rice crispy cereal, stirring until well coated. Press evenly in 9-inch pie to form crust. Put in freezer until crust is firm.
Cook noodles 10 minutes; drain. Brown meat and drain. Add tomato sauce, sugar, salts, pepper and cooked noodles. Set aside. Stir cream cheese, sour cream, milk and onions. In 2-quart casserole, layer 1/2 of ground beef and noodles and 1/2 cream cheese mixture. Add all spinach, then remaining beef and noodles. Cover and bake at 350° for 40 minutes. Uncover and spread remaining cream cheese on top. Sprinkle with Cheddar cheese. Bake 10 additional minutes.
Combine crumbs and 1/2 cup butter in a bowl. Mix well and spread and pat in bottom of an 11 x 7 x 1 1/2-inch shallow baking dish.
Mix together until moist the margarine and graham crackers. Spread 2/3 of this mixture in bottom of 9 x 13-inch pan. The rest is used for topping.
Cream butter and sugar until fluffy. Add eggs 1 at a time, beating well after each addition. Add vanilla and lemon juice. Stir in flour and mix well. Add pineapple (be sure that all juice has been drained). Spoon batter into a greased and floured tube pan or a loaf pan. Bake at 350° for 1 1/2 hours or until cake tests done. No frosting is	needed	for this cake;	it keeps well.
Mix flour, soda, salt and sugar. Mix in oil, eggs, vanilla and apples. Bake at 325° in tube pan for 1 hour and 20 to 30 minutes.
Boil turkey tails, necks and giblets until tender. Remove meat from bones of tails and necks. Chop giblets. Bake large pan of regular corn bread (no sugar). Cool and crumble. Combine all ingredients.
Layer the cereal, nuts and pretzels in pan. Heat remaining ingredients and pour over cereal. Bake at 200° for 1 1/2 hours.
Combine butter and flour in a small saucepan over low heat. Blend until smooth. Gradually stir milk into flour mixture. Cook, stirring constantly, until smooth and thickened. Add cheese and salt, stirring until cheese melts. Place asparagus in a lightly greased 2-quart casserole. Add cheese sauce. Sprinkle with bread crumbs. Bake at 325° for 30 minutes. Yields 4 to 5 servings.
Mix as directed per back of cake mix box. Use two 9 inch cake pans or three 8 inch cake pans.
Heat oil in skillet. Add walnuts, stirring constantly until toasted. Remove nuts and drain on paper towels. Put chicken in hot oil; sprinkle with salt. Cook on high heat until no pink remains. Remove. Add onion, celery and 1/2 cup chicken broth; cook 5 minutes or until tender.
Preheat oven to 350°. Clean chicken and remove all fat. Drain and wipe dry with paper towels. Roll lemons on counter to soften. Wash in warm water and roll again. Prick each lemon about 20 times with toothpick. Place lemons in cavity of chicken. Close cavity; also tie legs close to body. Press ground pepper into chicken on all surfaces. Place chicken breast side down in roasting pan and place in upper 1/3 of oven. Bake about 15 minutes. Chicken will baste itself. Turn chicken breast side up and bake another 20 minutes (approximately). Turn oven to 400°. Bake 15 minutes more. Chicken will be beautifully brown and puffed up. Remove lemons before carving.
Bring first 4 ingredients to boil and cook, stirring constantly. Remove from heat and stir in oatmeal, peanut butter and vanilla. Drop by teaspoon on waxed paper and let cool about 30 minutes.
Heat oven to 400°. Grease 10 x 1 1/2-inch pie plate. Cook and stir beef and onion until browned. Drain. Stir in seasoning mix. Spread in plate. Top with chilies. Beat milk, Bisquick and eggs until smooth (1 minute). Pour into plate. Bake 25 minutes. Top with tomatoes and cheese. Bake until knife inserted in center comes out clean, about 8 to 10 minutes longer. Cool 5 minutes. Top with sour cream, shredded lettuce, chopped tomatoes.
Mix together well. Pour in a 9 x 13-inch greased pan. Bake at 375° for 30 to 45 minutes.
In saucepan, melt butter and saute carrots and onions for 5 minutes until soft, but not browned. Add broth and bay leaf. Bring to a boil. Reduce heat and simmer 20 to 30 minutes. Cool. Remove bay leaf. Puree in blender until smooth. Stir in orange juice and chill. Just before serving, stir in cream and season to taste with salt and pepper.
Using any flavor of jello and Kool-Aid, mix together. Add 2 cups boiling water; mix until dissolved. Add 2 cups cold water. Pour into popsicle containers or ice cube trays.
Mix flour, yeast, salt and sugar into work bowl. Press on/off on processor to blend. Add water through feed tube, a ball will form. Knead for 1 minute in processor. Place in greased bowl. Turn dough over and let rise until double in bowl. Punch down and shape into 2 baguettes. Place in greased baguette pans and rise until doubled. Slash tops with razor and bake in 450° oven for 10 minutes with pan of water in the oven if you want true French bread texture. Remove water, brush with salt water and bake 10 minutes more. Cool on wire racks.
In saucepan, heat cream of mushroom soup and green chilies over low heat. While simmering, brown ground beef; drain. Add taco seasoning. Roll ground beef and beans, if desired, into tortilla shells. Place in casserole dish. Pour sauce over all. Completely cover with grated cheese. Decorate with sliced black olives. Bake at 350° for 45 minutes. Serve with lettuce, taco sauce, etc.
Soak gelatine in milk in top of double boiler for 5 minutes. Add sugar and salt. Place over boiling water until gelatine is dissolved. Separate eggs. Beat yolks slightly and add milk mixture to yolks, beating with fork to mix. Return to double boiler and cook until slightly thickened. Fold into egg whites, beaten until stiff, but not dry. Refrigerate until set. Best if allowed to mellow for a day.
Melt all chocolate together in a double boiler. Add water and sugar a little at a time until all is combined. Let cool. Add beaten egg yolks. Beat egg whites until stiff. Let chocolate mixture come to room temperature and fold in beaten egg whites. Layer dish on the bottom with macaroons and lady fingers around the side. Pour in chocolate mixture. Refrigerate. Whip heavy cream until stiff. Spread over top of chocolate mixture. Refrigerate until ready to serve.
Peel turnips. Cut crosswise in thin slices, not more than 1/4-inch thick. Mix with salt. Let stand 1 hour. Drain and rinse thoroughly with water. Bring to a boil vinegar, sugar, food coloring and paprika. Add turnips and simmer 2 minutes; cool.
Mix sugar, water, cinnamon and cloves in a saucepan. Bring to a boil and simmer 10 minutes. Add tea and heat through. Remove from heat. Cover and let stand 5 minutes. Strain and add remaining ingredients. Heat but do not boil. Serve hot. Makes about 8 measuring cups.
Mix first 4 ingredients and add eggs one at a time, beating well after each. Heat oven to 350°, put in Bundt or tube pan that has been greased, bake one hour.
Saute onion in butter until tender. Add the ham. Stir together the flour and small amounts of milk (gradually, to prevent lumps). Add to onion and ham. Stir in potatoes and seasonings; stir until thickened. Add cheese and stir until melted. Serves 8.