HumbleIntelligence/food-ner-1-Million huggingface dataset:
Pat frankfurters dry. Mix baking mix, water and cheese until soft dough forms. Beat vigorously 20 strokes. Divide dough into 10 equal parts. Pat one part dough around each frankfurter with floured hands, forming a thin covering. (At this point, wrapped franks can be covered and refrigerated up to 24 hours.) Grill 4 inches from hot coals, turning frequently, until brown, about 15 minutes. Makes 5 servings.
Mix first 4 ingredients together until crumbly. Press in 9 x 13-inch pan. Bake at 315° for 15 minutes. Secondly, mix together pumpkin, milk, eggs, sugar, salt and spice. Pour into crust. Bake again for 20 minutes at 350°. Lastly, mix together the last 3 ingredients. Sprinkle on top of pumpkin. Bake again for 15 to 20 minutes or until knife comes out clean when poked in.
Boil water and sugar 3 minutes. Cool and add lemon, oranges and pineapple juice and crushed bananas. Pour into plastic gallon jugs and freeze. When ready to use, cut gallon jugs in half and place mixture in punch bowl and pour ginger ale over it. It will mix together, but still remain slightly frozen.
Mix all ingredients. Put in fridge overnight. Roll out dough and cut with cutter. Bake at 360° for 10 to 15 minutes.
Melt in double boiler the chocolate and margarine. Add and mix thoroughly the pecans. Beat eggs. Add to eggs the sugar and flour. Add chocolate mixture to egg mixture; mix well by hand. Do not use mixer. Stir in vanilla; mix well. Fill cupcake liners 3/4 full. Bake at 350° for 25 to 30 minutes. Do not overbake; will look soft when taken out. Forms own topping. Test for doneness with toothpick inserted in center of cupcakes. When done, toothpicks will come out clean, with no batter or crumbs sticking to picks.
Beat first 9 ingredients with mixer and put in cake pan. Sprinkle chocolate chips over top. Add eggs whites beaten with brown sugar. Bake at 350°.
Combine all ingredients in a large saucepan. Heat just to boiling. Reduce heat and simmer for 10 minutes. Ladle into mugs to serve hot, or let cool to room temperature and serve over ice. Garnish with a cinnamon stick and a slice of apple, if desired.
Preheat oven to 350°. Grease and flour Bundt or tube pan. Mix together first 3 ingredients, then add milk and eggs. Stir to blend, then mix for 2 minutes. Bake for approximately 1 hour. Check with toothpick.
Cream sugar and shortening. Add eggs and beat. Stir in flour and cocoa. Add vanilla and nuts. Pour into greased oblong pan. Bake at 300° for 30 minutes. Remove from oven and spread with marshmallows. Return to oven and melt marshmallows for about 10 minutes. Cool cake before frosting.
Bring water to a boil. Add salt, vinegar and haddock. Let boil for 20 minutes. Remove haddock and put under the broiler for a couple of minutes. Eat like lobster.
You may use any combination of fruits. Cook in a 2 quart saucepan, over medium heat, water, sugar, lemon juice, anise seed and salt for 15 minutes or until mixture becomes a light syrup. Refrigerate until syrup is cool. Peel all fruit and cut into bite size chunks. In large bowl combine cut up fruit. Pour chilled syrup through strainer over fruit.	Cover and refrigerate until well chilled.
Mix ingredients. Grease cookie sheet, then line wax paper. Spread batter evenly on cookie sheet. Bake 12 to 15 minutes at 375°. Powder sugar a tea towel. Turn baked pumpkin onto towel. Gently peel off wax paper. Roll pumpkin up in towel; let cool.
Mix all the vegetables in a heavy saucepan. Add the flour and sugar; stir until thick and clear. Mix in the vinegar, salt and mustard. Cool overnight.
Put the lemonade and soy sauce in skillet. Add the chicken and cook until done. Watch to see that the lemonade doesn't boil over.
Cream together butter and peanut butter. Add eggs and sugars. Mix well. Add vanilla and mix well. Mix soda into oatmeal and add to dough. Stir in M&M's and chocolate chips. Bake at 350° for 8 to 10 minutes. Drop about 1 big teaspoonful or a little bigger. They spread out.
Dissolve yeast in warm water. Add salt, sugar and shortening. Add enough flour to make a stiff dough and knead. Place dough in greased bowl. Turn to grease top. Cover with cloth and let rise in warm place until doubled in bulk. Shape rolls and put in greased pan. Let rise again until doubled. Bake at 400° for 25 minutes. Yields 20 rolls.
Wash green peppers and drain well. Salt cavity lightly. Combine in medium bowl the ground ham, rice, water, onion, salt and 1/4 cup ketchup. Mix well. Stuff green peppers 2/3 full. Arrange stuffed peppers in crock-pot. (May be stacked with carrot pieces to help support peppers.) Pour in ketchup and water. Cook on low 6 to 8 hours; high 3 hours. Serve on a bed of rice and pour tomato sauce over top.
Combine cream cheese and marshmallow cream and whip until fluffy. Blend all other ingredients with cream cheese mixture. Refrigerate. Yield: 1 quart.
In a large skillet, saute onion and pepper in butter until tender. Beat eggs, slightly; stir in bacon and salt and pepper. Pour egg mixture into skillet and cook over low heat, gently lifting cooked portions and tilting pan to allow uncooked portion to flow to the bottom of the pan. Cook until the eggs are firm, but still moist, 3 to 5 minutes. Cut the pitas in half and fill with egg mixture. Makes 6 servings.
Mix sugar, water and corn syrup in a saucepan. Cover and bring to a boil. Remove cover and cook to 240° or until syrup spins a 6 to 8-inch thread. Just before syrup is ready, beat egg whites until stiff enough to hold a point. Pour hot syrup very slowly in a thin stream into beaten egg whites. Continue beating until frosting holds peaks. Blend in vanilla. When spreading on cake, make pretty swirls with spatula. Makes frosting for 8 or 9-inch layers or 13 x 9-inch oblong pan.
Spray 9 x 13 dish with Pam. Layer pan with chips. Mix cooked chicken, soups, onion and milk. Pour over chips and sprinkle cheese on top. Top with jalapeno peppers for an extra hot dish. Refrigerate overnight or bake immediately at 300° for 50 minutes.
Mix all ingredients, making sure to mix well. Pour into loaf pans and bake at 350° for 40 to 45 minutes.
Beat egg. Add flour, salt and pepper. Stir well and add enough water to make a thin batter. Coat okra and fry in hot oil.
Salt and pepper each portion of cubed steak. Coat with flour. Heat oil in heavy skillet. Add steak and cook until juices run clear, turning as needed to brown evenly. Remove from oil. Stir in 2 to 3 tablespoons additional flour. Stir and cook until flour is no longer white. Add water and mushroom steak sauce, stirring to mix. Add steak to gravy. Reduce heat to low and cover pan. Cook until steak is tender.
Saute onion and garlic in oil. Add ground beef and cook until no longer pink. Mix roast beef in first mixture. Add flour, salt and cumin; stir and cook 1 minute. Add chilies and cheese. Heat tortillas in microwave (just until soft). Spread filling over tortillas and roll like a burrito. Deep fry in oil until brown and crisp. Serve with salsa, lettuce, avocado and/or sour cream.
Brown beef; drain. Add 2 cups juice plus tomatoes, salt, pepper, eggs and spices; cook. Mix with cooked macaroni; bake at 350° for 30 minutes. Cover with cheese. Ten minutes before taking out of oven, I use Mozzarella cheese plus sharp Cheddar.
Combine margarine, granulated sugar and cream cheese, mixing until well blended. Blend in eggs, juice and peel. Add combined flour and baking powder; mix well. Chill several hours.
Cream butter and sugar. Add syrup, salt and vanilla. In separate bowl, beat eggs well with fork. Add to other mixture. Bake in unbaked shell at 300° for 30 minutes (or until set).
Combine first 5 ingredients in a large pan. Use enough water to cover potatoes plus a little more. Bring to a boil, then cook on low until potatoes are tender. Remove from heat. Use a potato masher to mash potatoes 5 to 6 times. Leave some chunks. Add milk, margarine and Tabasco sauce. Stir to melt margarine. Flavor improves after it sits for awhile.
Mix the sour cream, celery, soup, onion and Cheddar cheese. Put beans and corn in layers. Pour mixture over beans and corn. Crumble up crackers and put on top. Melt butter and pour over crackers. Bake at 350° for 45 minutes.
Mix all ingredients, except tomato and onions. Spoon into 9-inch pie plate or quiche dish. Bake at 350° for 20 to 25 minutes or until lightly browned. Sprinkle with tomato and onions, if desired. Serve with crackers. Makes 2 1/2 cups.
Brown lean beef; add chopped onion and cook with beef until tender. Drain beef and onion; set aside. In large pan, mix mushroom soup, sour cream, salt, garlic salt and water. Mix well. Add noodles and beef and onion to soup mix; heat until liquid thickens. Serve with green salad.
Cut apples in half; peel and core. Line pie crust with halved apples round side up. Make second layer of halved apples. Some of the apples may have to be quartered to fill in the spaces. Sprinkle with sugar, cinnamon and butter (cut and dot pie). Bake at 425° for 45 minutes or until apples and crust are golden brown.
Place ham hock in large saucepan; cover with water. Cook 30 minutes. Add peas, onion, salt, pepper and enough water to cover. Cook, covered, for 45 minutes, adding water as needed. Stir in rice; cover. Cook for 30 minutes or longer or until rice and peas are tender. May add 1 can tomatoes, if desired. Yield: 6 servings.
In a large bowl, combine all vegetables. In a small bowl, combine remaining ingredients; stir until sugar is dissolved. Pour over vegetables and toss. Cover and refrigerate at least 24 hours, stirring occasionally.
Mix ingredients. Let stand for 20 minutes. Roll out 1/2 to 3/4-inch. Cut with tumbler. Fold in half and put in greased pan. Let rise for 45 minutes to 1 hour. Bake at 350° for 15 to 20 minutes.
Combine first 4 ingredients and stir well. Beat eggs and add to this mixture; stir well. Add whipping cream and stir well. Bake, uncovered, at 350° for 30 to 45 minutes or until solid to touch. Use shallow baking dish.
*NOTE: One can whole kernel corn and 1 can cream-style corn can be substituted.
Grease a 3-quart baking dish. Mix baking mix, milk, eggs, parsley, sage, thyme, salt, poultry seasoning and pepper in bowl. Mix with fork until batter is slightly lumpy and of uniform color. Stir in remaining ingredients. Bake at 400° for 35 to 40 minutes.
Combine sugar and water in a large pitcher. Add juice, brandy and fruit. Just before serving, add ice cubes and chilled wine. Very good and pretty with Burgundy wine. Serve in a large glass pitcher. Very pretty.
Melt butter. Boil water and add flour and salt. Cook to a soft ball stage. Add eggs, one at a time, and beat after each egg. Drop 12 on a greased cookie sheet. Bake at 450° for 15 minutes and 325° for 25 minutes. Cool, cut, fill and top.
Mix together. Do not overmix. Lightly grease muffin pan. Spoon into muffin pan. Bake at 350° for 20 to 25 minutes.
Pull chicken away from bone and sliver. In a large bowl, tear lettuce in small pieces. Add onions, poppy seed and chicken and refrigerate.
Mix first 3 ingredients and pat into bottom of 9 x 13 pan. Bake at 350° for 15 minutes. Mix cheese, sugar and 1 cup Cool Whip. Put in pan to form second layer. Make pudding mixture and spread over second layer. Top with more Cool Whip. Refrigerate until ready to use. Makes 20 servings.
Put 1 3/4 cups milk and egg in a medium saucepan. Beat with a wire whisk 1 to 2 minutes or until foamy. Combine remaining 1/4 cup milk with cornstarch and stir until smooth. Add honey and cornstarch mixture to saucepan and cook over medium heat, stirring constantly until thickened. Remove from heat; stir in flavorings, cover and chill. Sprinkle cut side of ladyfingers with liqueur.
*I used Frey's, but other good brands or the Polish type sausage may be used.
Soften yeast in warm water. Add shortening, sugar, eggs, 4 cups flour, salt and vanilla. Beat until smooth, about 1 minute. Stir in remaining flour; use hands to work in last 2 cups. This will be a soft dough.
Arrange yams in single layer in a 13 x 9 x 2-inch baking dish. Bake in a 325° oven for 15 minutes. In a heavy 2-quart saucepan, combine remaining ingredients. Stirring constantly, bring to boil over medium heat and boil for 5 minutes. Pour over yams. Bake, basting frequently, for 15 minutes or until glazed.
Saute sausage and onion in heavy skillet. Stir in mushrooms and red pepper. Saute over medium heat until sausage is well browned. Stir in tomatoes and red wine. Simmer for 15 minutes. Stir in herbs.
Heat oven to 350° and grease and flour a small tube pan. In a bowl, beat water into mayonnaise until smooth; stir in vanilla. Sift flour, sugar and cocoa in a separate bowl. Add mayonnaise mixture and stir. Spoon into pan. Bake 45 to 50 minutes or until springs back when pressed lightly. Cool 10 minutes in pan and remove.
Brown and drain ground beef. Cook and drain noodles, except for about 1 cup. Mix brown gravy according to directions on package. Then combine beef, noodles and brown gravy with a little water at a time until you reach your desired consistency.
Butter bread, cut in 1/2-inch cubes. Cook celery and onion until tender. In 1/2-quart casserole combine onion and celery mixture, 1/2 bread cubes and rest of ingredients. Bake at 350° for 30 minutes. Top with rest of bread cubes and bake 15 minutes longer. Serve hot.
Mix together the first five ingredients. Sift together remaining four ingredients. Stir into the first mixture. Bake on a greased cookie sheet. Spoon onto cookie sheet with a teaspoon. Take a fork dipped into flour and mash batter down slightly on the cookie sheet. Bake for 10 to 12 minutes in a 375° oven. Makes 3 dozen (2 1/2-inch) cookies.
In saucepan, melt butter. Add apple, celery, onion and garlic. Cook until the onion is tender. Combine cornstarch, curry, salt and broth. Stir into onion mixture. Add milk. Cook and stir until mixture thickens and bubbles. Stir in chicken and mushrooms. Heat through. Serve over hot, cooked rice and pass curry condiments. Makes 5 or 6 servings.
Preheat oven to 450°. In a mixing bowl, combine flour, baking powder, salt and baking soda. Cut in shortening. Stir in cheese. Add buttermilk. Stir just until dough clings together.
Melt 1 stick oleo and add to cracker crumbs. Make crust by placing in a 9 x 13 x 2-inch pan or dish. Mix 1/2 stick of oleo, cream cheese and powdered sugar; beat for 15 minutes with electric mixer. Spread over crumbs. Add the following in layers: bananas, cream cheese, pineapple, Cool Whip and cherries. One cup nuts may be sprinkled on top, if desired. Refrigerate or put in freezer 24 hours before serving. It will last longer if, after serving, you put leftovers in freezer.
Mix sugar, eggs, flour, butter and milk; beat well. Add flavoring; beat well. Place in pie crusts. Bake at 350° for 40 minutes or until set. Yields 12 servings.
Combine all ingredients in a blender except ice. Process until well blended. Slowly add the ice and process until slushy. Yield: 6 to 8 servings.
Cut muffins into one quarter. Mix all ingredients and spread on muffins. Broil until lightly browned.
Cream sugar and shortening; add eggs one at a time. Beat until fluffy. Sift next 4 dry ingredients together and stir in egg mixture. Chill dough for 1 hour. Roll into balls. Mix last 2 ingredients of sugar and cinnamon. Roll balls in cinnamon mixture. Bake on ungreased cookie sheet at 375° for approximately 7 to 9 minutes.
Preheat oven to 350°. Add oil to cast-iron skillet and place in oven. Combine next four ingredients and blend only until moist. When oil is hot, add to cornmeal mixture and mix well. Pour into hot skillet and return to oven. Bake until golden brown, about 1 hour. Makes 6 to 8 slices.
Blend sugar, cocoa and evaporated milk. Slow boil to firm ball (242° to 248°). Remove from heat. Add butter, peanut butter, chopped nuts and vanilla and beat until ready to pour into buttered cookie sheet. Cool and serve.
Cream shortening, peanut butter and sugars until smooth. Add eggs. Then add flour and soda. Roll in small balls and place on cookie sheet. Flatten with a wet fork in crisscross design. Bake at 350° for 8 to 10 minutes. Yields 4 dozen.
Beat together egg, sugar, oil and pumpkin until light and fluffy. In separate bowl, stir flour, baking powder, cinnamon, salt and soda until well mixed. Add to pumpkin mixture and mix well.
Beat eggs until fluffy. Add sugar and flour combined, then add butter and last buttermilk and vanilla. Pour in unbaked pie shell. Bake 1 hour at 350°.
Fold parchment in half. Cut in the shape of a heart. Butter well. Place fillet on each sheet of paper. Top with 4 shrimp, 2 to 3 oysters, salt and pepper, lemon juice and 1 teaspoon butter. Fold paper over and seal edges by folding all around. Bake at 400° for 15 to 20 minutes until paper starts to brown and puff. Slit paper. Top with sauce and serve.
Soak raisins overnight in enough water to cover them. Next day, put flour in bowl, add baking powder, nuts, drained raisins, oil and salt. Stir and add only enough of the raisin water to make dough soft enough to drop from spoon into oiled muffin tins. Bake until done, about 25 minutes at 350°. Serves 10 to 12.
Combine sugar, cocoa, milk and butter. Bring to boil. Turn off heat and add vanilla and peanut butter. Stir until peanut butter mixes in. Add quick oats and stir until covered. Drop on foil and let cool.
Boil butter, brown sugar and syrup 5 minutes; pour over popped corn in cake pan. Put in oven and cook 40 minutes at 225° until crunchy. Stir often.
To prepare stuffing: In a medium bowl, combine soup, shrimp, Parmesan, bread crumbs, celery, onions, horseradish and chili sauce until well blended.
Place broccoli in pan first, then chicken pieces on top. Mix sauce and pour over the top. Sprinkle on cheese. Bake 30 minutes at 350°. (Other vegetables optional to your taste.)
Prepare cake mix according to directions. Pour 1/2 batter into a greased and floured 9 x 13-inch pan. Set rest of batter aside. Bake the batter in the 9 x 13-inch pan at 350° for 18 minutes. Melt caramels and milk together, then stir in pecans. Sprinkle baked part of the cake with chocolate chips, then pour caramel mixture over that. Pour remaining batter over top and bake 20 more minutes.
Mix sugar and oil together. Add well beaten eggs and mix well. Combine dry ingredients and stir in. Mix until smooth. Add chopped nuts and carrots. Bake in 3 greased and floured 9-inch cake pans at 325° for 30 minutes.
Bake at 325° for 1 hour or longer, making sugar center of pie is done.
Melt margarine and add onion and celery. Cover and cook until tender. Remove Fri Chik from liquid, saving liquid; dice the chicken. Beat eggs slightly; add water and liquid from meat, then bread cubes. Let stand. Add herbs and nuts. Mix well, then add celery onion mixture. Fold in diced meat. Bake, covered, in greased 2-quart casserole at 350° for 35 minutes. Then bake, uncovered, for 40 minutes. Serve with gravy.
In large bowl of mixer, stir together 2 cups flour, yeast, sugar and salt. In center of bowl (medium speed), beat in water. Beat 2 minutes. Reduce speed to low, beat in 2 more cups of the flour, mayonnaise and 3 eggs. Beat at medium speed for 2 more minutes. Stir in just enough of remaining flour to make an easily handled dough, about 3 cups. On floured surface, knead dough for 10 minutes. Place in greased bowl (cover).
Melt margarine in saucepan; add brown sugar, cinnamon and nutmeg, blending well. Cut 15 biscuits into quarters and layer in tube pan. Pour 1/2 brown sugar mixture over biscuits and sprinkle with 1/2 cup nuts. Repeat layers. Bake at 300° for 1 hour, covering with aluminum foil for final 20 minutes baking time to prevent overbrowning. Makes 12 servings.
Blend broth into soups and mix well. Combine chicken, onion, celery, chestnuts and noodles. Place in greased 9 x 9-inch pan. Top with a few chow mein noodles. Bake at 325° for 40 minutes. Last 15 minutes, top with French fried onions. Serves 8.
Blend water with vinegar and cornstarch. Bring to a boil and let thicken. Stir in sugar, butter, flavoring, peel and egg yolks. Pour into a 9-inch baked pastry shell and let cool completely.
On waxed paper, mix flour, pepper and garlic powder. Coat chicken with mixture. In skillet over medium heat in hot oil, brown chicken on both sides. Stir in soup that has been mixed with water. Heat to boil. Reduce to low. Cover and simmer until chicken is done. Serve over warm buttered noodles.
Mix together soup, rice and milk. Add on top the chicken and put small pats of butter on top. Cover with foil. Bake at 350° for 1 1/2 hours.
Mix ingredients in electric skillet at medium setting, stirring with wooden spoon. It is ready fast!!
Bring applesauce to boil. Add jello and stir until dissolved. Add nuts and berries. Mix well and pour into mold. (Chill fresh berries before using.) Chill overnight or at least several hours. Spray mold with Pam.
Mix all together. Pour in greased casserole dish. Add cracker crumbs on top with melted butter. Bake at 350° for 30 to 40 minutes.
Brown hamburger. Stir in jar of Ragu with mushrooms (or whatever) and oregano. Cook lasagna noodles. Layer in casserole 1/2 of noodles, 1/2 cup cottage cheese, 4 ounces shredded Mozzarella and sauce. Repeat layers. Bake at 375° for 30 minutes. Let stand for 10 minutes.
Mix all ingredients. Chill dough. Roll in balls, then roll in	mixture of 2	tablespoons sugar and 2 tablespoons cinnamon. Grease sheet and bake at 375° for 8 to 10 minutes.
In microwave, melt the margarine and cheeses in casserole. Mash peas with fork. Stir peas, garlic, onion and jalapenos into cheese mixture. If mixture is too thick, add some reserved black-eyed pea liquid. Serve warm.
Cook beans and peas separately according to package directions. Drain and combine all three. Add milk, mayonnaise, onion, water chestnuts and salt to taste. Pour into buttered casserole. Butter 3 or 4 slices of bread. Cut into cubes. Sprinkle on top of mixture. Bake at 350° for 30 to 40 minutes, until bubbly.
In medium bowl, toss together bran, flour, soda and sugar. Stir in mashed banana and vanilla. Add yogurt. In separate mixing bowl, beat egg whites until soft peaks form. Fold into batter. Cook on hot griddle until bubbles appear on surface. Flip over and cook until done. Serve hot with honey or fresh fruit. Sprinkle with chopped pecans if desired.
Grease pan with Pam. Mix soup, milk and rice. Put on bottom of pan. Bake chicken for 1 hour and then uncover and bake for 30 minutes at 350°.
Mix all together. Pour into a 9 x 9-inch pan. Bake in 350° oven for 30 minutes.
Slice eggs in half lengthwise and remove yolks. Place yolks in bowl and mash with a fork. Add remaining ingredients; mix well. Fill egg white halves with yolk mixture. Garnish with paprika, if desired. Makes 12 servings.
Cream oleo and sugar. Add eggs, one at a time, alternating with flour and flavoring. Bake in tube pan (greased and floured) at 350° for 30 to 35 minutes.
Dissolve sugar in water in saucepan over medium heat. Add peanuts and continue to cook over medium heat, stirring frequently. Cook until peanuts are completely sugar-coated and no syrup. Pour on ungreased cookie sheet; separate peanuts with a fork. Bake at 300° for approximately 30 minutes, stirring every ten minutes. Store in covered container when cool.
Mix together and pat into an oblong 9 x 11-inch casserole dish.
In large resealable bag, combine bread crumbs and cheese. In shallow bowl, beat the egg white. Dip the chicken pieces in egg white, then place in bag and shake to coat. Place in a 15 x 10-inch baking pan sprayed with nonstick cooking spray. Bake, uncovered, at 400° for 12 to 15 minutes or until chicken is done. Yield: 4 servings.
Mix together ingredients. Bring to a boil; reduce heat and simmer. Cook lasagna noodles (about 10); melt and cook 1/2 stick of butter with noodles. Grease a deep baking pan.
Sift flour, soda, cream of tartar and salt. Cream butter and sugar. Add eggs and vanilla. Beat well. Add flour, mixing well. Add chopped nuts.
Cream sugar, margarine and Crisco. Add eggs, one at a time. Sift flour and baking powder together. Add to creamed mixture, alternately with milk, starting and ending with flour. Add lemon and vanilla flavoring. Pour into greased and floured tube pan. Bake at 350° for 1 hour and 15 minutes. Bake on bottom shelf.