HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine all ingredients well until it is to the consistency of hush puppies. Pour oil in electric frypan and drop by tablespoon in oil. Cook until done.
Cook corn syrup, butter and brown sugar until it bubbles. Add pecans and pour mixture into a 9X13 inch pan. Layer a loaf of french toast bread or texas toast bread on top of pecan mixture. Beat together eggs, milk, and vanilla and pour evenly over bread. Refrigerate overnight and bake at 350 degrees for 45 minutes. Flip over on large platter and serve warm with warm syrup, fresh strawberries, and cool whip.
Boil pasta. Mix all ingredients together in a casserole dish. Bake at 350° for 1 hour.
Cream Crisco and sugar well. Add eggs, one at a time. Add vanilla; add milk and flour gradually. Stir in sour cream, but do not do any unnecessary mixing after adding sour cream. Bake in a 10-inch tube pan for 1 1/2 hours at 325°.
Chop cold meat very fine. Season with pepper, nutmeg and onion. Melt butter; add flour and mix until smooth. Add cream and cook slowly, stirring constantly until sauce is thick. Add chopped meat and salt. Chill. Shape into croquettes. Dip into eggs, then into bread crumbs. Roll lightly in shape. Fry in hot fat until browned, about 5 minutes.
Combine broccoli, corn and egg. Pour into square baking dish. Take melted margarine and put into the stuffing crumbs. Mix well. Spread over broccoli mixture. Bake for 30 minutes at 350 degrees.
Melt butter and put in a Ziploc bag, along with the rest of the ingredients. Shake and after potatoes are evenly coated, place in shallow baking dish. Bake at 450° for 40 minutes.
Beat egg yolks and sugar until fluffy, and add vanilla. Mix flour with baking powder. Add sour cream, rum and beaten egg yolks. Knead well. Cut off a little part of the dough (cover the rest with plastic) and roll very thin. Cut in 2 x 4-inch strips. Cut a hole in the middle of each strip, then pass one end of each strip through it to make a knot. Fry until golden brown in hot Crisco shortening. After cooling, sprinkle with powdered sugar.
Place chicken in baking dish. Bake, covered, 15 minutes in 425° oven; drain. Combine tomatoes, cornstarch and oregano. Cook, stirring constantly, until sauce thickens. Pour heated sauce over chicken; top with cheese. Bake 5 minutes, uncovered. Garnish with parsley.
Beat egg yolks until blended. Melt butter until just warm. Add sugar, salt and nutmeg. Mix thoroughly at medium speed of electric mixer. Gradually add milk. Pour mixture into a 9-inch pie crust. Bake in preheated 325° oven until filling is firm, about 40 to 45 minutes. Top with meringue. Place in oven until brown.
Saute onion in half of the margarine. Add broccoli and simmer until tender. Add remainder of ingredients and heat thoroughly. Serve hot with Fritos or other chips.
In bowl stir together flour, baking powder, poppy seed, salt, and lemon peel. Combine eggs, milk, oil, and honey. Add to dry ingredients, stirring just until moistened. Turn into two greased 7 1/2 x 3 1/2 x 2-inch loaf pans. Bake at 350° for 40 to 45 minutes. Cool in pans on rack for 10 minutes; remove from pans. Cut in slices and serve warm.
Place pieces of chicken in a large baking dish or pan. Pour dry rice over chicken pieces. Spoon the cream of chicken soup evenly over the chicken and rice. Repeat with can of water. Cover and bake at 300° for 1 hour.
Mix Cool Whip and cottage cheese together. Sprinkle in gelatin. Add drained cherries and stir together. Chill and serve.
Grate and peel orange, reserving grated rind. Cut orange into 4 or 5 slices. Combine with rind, pears, peaches and pineapple in a large bowl. Combine remaining ingredients in a 1-quart microwave casserole. Microwave at HIGH for 3 to 5 minutes. Pour over fruit; cover and chill several hours or overnight. Remove cinnamon and cloves before serving. Nice for breakfast or as a dessert. Yield: 4 servings or more.
Toast 1 side of party rye slices. Spread the above mixture on flipped side of rye slices. Broil until cheese is bubbly.
Boil water and sugar; turn off heat. Add Five Alive juice and brandy. Put in 3 or 4 small containers in freezer. When ready to use, put in glass and add 7-Up. Very good.
Beat eggs. Stir in salt and sugar. Add rest of ingredients. This makes a thin batter and can be stored in the refrigerator up to 5 days. Make the night before.
Cook some pork bones and reserve that meat. Cook potatoes and add meat, sauerkraut and salt. Cook for about 10 minutes and simmer for 2 hours.
Melt margarine in a large skillet. Dust chicken lightly with paprika. Brown chicken on all sides over medium heat. Cook chicken 30 minutes.
*They will stick together, so separate and put in greased 9 x 13-inch glass baking dish.
Mix ground beef and Stove Top stuffing together. Add tomato sauce and salt to taste. Bake for about 1 hour at 350° or until done.
Use part of flour to coat chopped fruit and nuts. Cream butter and sugar. Add eggs, one at a time. Beat well. Fold in remaining flour; add fruit and nuts. Bake in greased and floured cake pan at 250°, approximately 3 hours. Partly cool before removing from pan.
In a mixing bowl, combine cornmeal, flour, sugar, baking powder and salt. In another bowl, combine egg, milk, oil and orange peel. Add to cornmeal mixture, stirring just until ingredients are combined. Fill greased muffin tins 2/3 full. Bake at 425° for about 15 minutes or until lightly brown. Remove from tins and serve warm. Yields 12 muffins.
Mix together dry cake mix, 2 eggs and butter. Spread in oblong cake pan (13 x 9-inch). Sprinkle on coconut and pecans. In a bowl, mix 2 eggs, cream cheese and powdered sugar. Pour on top and bake at 350° for 35 minutes.
Use large pot. Fill 1/2 full with water. Put ground meat in water and start cooking. Add all remaining items; bring to a boil. Turn down heat. Continue cooking real slow for approximately 1 hour.
Cook chicken in water and 1 teaspoon salt until tender. Debone chicken and set aside. Let broth cool (see below).
Brown ground beef and onion. Add oregano, salt, pepper, tomato paste and Parmesan cheese. Cut loaf of French bread lengthwise. Spread with butter. Spread meat mixture on top of bread. Add slices of cheese on top. Bake in a 350° oven for 15 minutes or until hot all the way through and cheese is melted.
Grate potatoes and combine all ingredients. Mix well. Drop by the tablespoonful into a pan with melted shortening. Cook until golden brown over medium to medium-high heat.
Prepare cake mix according to package. Place ice cream cones in muffin tins. Fill cones 1/2 to 3/4 full. Bake according to box. Let cool. Frost.
Mix crushed Oreos and margarine. Spread 1/2 of the mixture in 9 x 13-inch pan and refrigerate while mixing other ingredients. Mix 1/2 of Cool Whip and 8 ounces cream cheese until blended well. Spread over crust. Mix pudding with 2 1/2 cups cold milk. Spread remaining Cool Whip on top and sprinkle rest of Oreo mixture on top. Refrigerate.
Put peas and asparagus in a saucepan and bring to a boil. Drain. Add oleo and simmer until oleo melts. Add cheese and melt. Mix and heat on low until mixture is heated through. It's best if it doesn't boil. Reheat leftovers in oven. Delicious with roast.
Stir together all except spinach. Add spinach and pour into 8-inch pie shell. Bake at 350° for 1 hour. Serves 4.
Mix all of the ingredients together (except nuts) well. Shape into 2 balls and roll in chopped nuts. Chill.
Cream shortening, sugar and vanilla thoroughly. Add eggs, singly, beating well after each addition. Sift flour, baking powder and baking soda together. Add to creamed mixture, alternately with sour cream, blending after each addition. Spread half of the batter in a 10-inch tube pan that has been greased and lined on the bottom.
Put both ingredients in blender; mix until smooth and thick. Divide between 2 (8 ounce) glasses.
Cream the Crisco, milk and water until all liquid is gone. You can do this by hand or with electric mixer, but be careful not to spill liquid. Add flour and salt, then mix well with hands. Divide into 2 equal pieces. This is a wetter dough than most people are used to, so I recommend using waxed paper to roll out dough, then transfer to pie pans, first removing top layer of waxed paper. Flip dough so the sticky side will be resting in your palm. Fit to your pie pan, then very gently remove remaining waxed paper. Roll edges and crimp or press with fork tines. Makes enough for 1 double crust or 2 shells.
Dissolve cherry jello in 1 1/2 cups boiling water. Pour into a 12 x 7 1/2 x 1/2-inch dish. Chill until layer is firm.
Make roux by adding flour and oil until dark brown over slow fire. Careful not to burn. Saute vegetables in roux when brown. Cook about 10 to 15 minutes, then add shrimp. Saute all together until pink or cooked. Have some water boiling on stove where shrimp is cooked, then add water slowly to mixture until desired gravy thickness. Add some Kitchen Bouquet if gravy is too light. Will darken it. Cook covered on low, about 30 minutes, stirring occasionally. Serve over rice.
Brown meat and drain fat. Mix soup, beans, sauce and tomatoes. Place tortillas in a long shallow casserole dish. Pour meat over tortillas. Top with grated cheese. Bake 45 minutes at 350°.
Mix dry ingredients in a microwave proof bowl. Add milk slowly to mix. Microwave for 3 minutes. In the meantime, beat egg yolks. Remove milk mixture from microwave and add a little of the mixture to egg yolks. Stir. Add egg yolks to milk mixture, stir and return to microwave. Microwave for 3 more minutes, stirring after each minute. (May need to cook a little longer, depending on microwave). Mixture should leave a ditch when spoon is pulled from one side of bowl to the other. Add margarine and vanilla, pour into baked pie shell. Prepare meringue from egg whites. Put on cooled pie and brown under broiler.
Preheat oven to 350°. In a bowl, beat together the first 6 ingredients to make brownie layer. Pour into greased 9 x 13-inch pan. Bake 20 to 30 minutes until firm. Cool.
Arrange tuna and egg slices in shallow baking dish, 6 x 8-inches. Melt margarine; blend in flour and seasonings. Add milk slowly and cook until thickened, stirring constantly. Pour over tuna mixture; top with cheese and crumbs. Sprinkle with paprika. Bake in hot oven (400°) for 20 minutes or until browned.
Mix all ingredients, except crackers. Pour in casserole dish and top with crackers. Bake at 350° for 1 hour.
Cook and drain broccoli. Combine with other ingredients. Pour into buttered casserole. Top with cracker crumbs and bake 30 minutes at 350°.
Saute onion in butter. Add cabbage. Peel and dice apples. Add salt and sugar. Add 2 cups of water and 1 bay leaf. Add vinegar; simmer 1 hour, covered. Check for doneness. Add more vinegar and salt for taste.
Preheat oven to 250° F. Beat cream cheese at medium speed with an electric mixer until creamy. Add ricotta cheese; beat until well blended. Gradually add Splenda No Calorie Sweetener, Granular, beating until blended. Add eggs gradually, beating until blended. Add egg white and beat until blended. Add vanilla and half and half, beating until blended. Pour mixture into 8 (8 ounce) ramekins; place ramekins in a roasting pan. Add hot water to pan to a depth of 1 inch. Bake at 250° F for 45 minutes or until custards are set. Custards will puff slightly and remain white. Remove from water bath and cool on a wire rack. Serve chilled or at room temperature. Garnish, if desired. Makes 8 servings.
Cream eggs and sugar. Add flour and buttermilk alternately. Then add all other ingredients and mix with a spoon. Bake at 350° for 45 minutes to 1 hour in greased and floured Bundt pan or tube pan.
Mix water and oil. Add flour. Roll out. Cut with cookie cutters and bake at 350° until brown.
Combine rice, soup, water, pepper and onion in casserole dish. Mix well. Add pimento and stir again. Dot with butter or margarine. Bake in 350° oven for 45 minutes to 1 hour. Serves 6 to 8.
Preheat oven to 350°. Grease a 9 x 13-inch pan. Mix all ingredients together and spread in pan. Bake for 20 to 25 minutes. Serve with crackers.
Saute in skillet until tender the diced celery and onions and margarine. Mix in the rest of ingredients, except chip crumbs, and pour into an 8-inch square baking dish. Then sprinkle crumbs over the top. Bake at 350° for 35 to 40 minutes. Yield: 4 to 6 servings.
Crush Oreos in food processor. Cream butter, cheese and sugar. In	separate bowl mix pudding and milk until well blended. Then blend in Cool Whip. Add this to cream cheese mixture. Layer in 8-inch flower pot, starting with cookie mix (dirt), a few gummy	worms and then pudding/cream cheese mixture. Continue layers, ending with dirt.	Freeze for later use. Take out of freezer at least 1 hour before serving. Decorate with artificial flowers, etc. and serve with a small garden spade.
Take crusts and press pecans into bottom of crust. Bake and cool. Mix sugar and cream cheese. In another bowl, whip Dream Whip according to the directions on the box. Combine both mixtures and pour into pie crusts. Top with blueberry or strawberry pie filling and chill.
Mix 1 1/2 cup sugar, water and salt until sugar dissolves. Place on top of stove on high heat.
Brown meat in large pan. Stir in onion and celery. Stir in tomatoes (cut up and drained). Add salt, pepper, chili powder and garlic powder. Add beans. Cover and simmer for 1 hour.
Cook first 3 ingredients in a large skillet until meat is browned, stirring to crumble meat; drain. Add beans, picante sauce and taco seasoning mix, stirring well. Cook over medium heat until thoroughly heated.
Mix all ingredients together well. Can form cakes and fry or put in loaf pan and bake at 350° for 35 minutes.
Saute ham in 3 tablespoons fat in saucepan or pot. Add onions and garlic. Stir in water, herbs, salt, pepper, Tabasco sauce and peas. Bring to a boil; cover. Reduce heat and boil gently for 1 hour. Stir often.
Mix together and make into loaf and drizzle honey on top. Bake at 350° for 1 hour. Slice and serve. Serves 8.
Mix all ingredients except fruits together with hands and get all lumps out of brown sugar. Bake in roasting pan at 325° until golden brown, about 45 minutes. Stir every 10 minutes. Cool. Add raisins, chopped figs or other dried fruits, if desired. Keep in plastic bags or cannister in refrigerator or freezer.
In plastic bag, mix flour, seasoned salt and celery seed. Add chicken a few pieces at a time, shaking to coat. Heat oil to medium temperature. Add chicken and fry until brown. Remove and place in a shallow baking dish. Cook onion in the frying pan for 3 minutes. Add tomatoes, sauce, caraway seed, salt and sugar and heat to boiling. Add cabbage and stir. Spoon cabbage mixture over chicken. Place some under chicken. Cover with foil and bake at 350° for 1 hour or until done. Remove foil and sprinkle with cheese. Return to oven until cheese melts.
In left hand, hold one slice of bread. Cover liberally with peanut butter. Cover other slice with jelly. Slap the slices together and cut in half diagonally. Serve with chocolate milk.
Put all together in a large pan. Bring to a boil. Let bubble 20 or 25 minutes. Test to see if pears are done. Put in jars. Makes 13 pints.
Cook macaroni as directed and drain. Brown beef. Stir in cheese. Brown onion and pepper. Mix all ingredients with the macaroni. Stir in Ragu sauce. Top with macaroni and cheese. Bake until done.
Slightly thaw broccoli. Break apart; set broccoli aside. Mix remaining ingredients. Add broccoli; stir to mix well. Pour into shallow ungreased 2-quart casserole. Bake at 350° for 1 to 1 1/2 hours until golden (light) brown.
Cover ground beef and onions with water. Cook 1 hour. Add remaining ingredients. Boil for 15 minutes.
Mix all together. Bake in a 9-inch pie shell in a 375° oven for 40 to 45 minutes.
Mix the cranberries and sugar and let sit 15 minutes. Mix jello as directed. Add chopped ingredients. Pour into mold or shallow dish.
Mix sugars, eggs, margarine and soda. Add vanilla, peanut butter, oatmeal, chocolate chips and M&M's. Chill dough. Roll into walnut-size balls. Bake at 350° for 10 to 12 minutes.
Beat egg yolks, well.	Add sugar, melt together, stick of butter and	milk until warm. Dissolve yeast in warm water; add this mixture to yolks and sugar. Add salt, lemon rind or vanilla, gradually; add some of the flour; add 3 tablespoons melted butter and rest of the flour. Beat well until dough no longer clings to spoon. Set aside. Let	rise for about 2 hours. Take small piece of dough and flatten it out in the palm of your hand.	Put about a teaspoonful of jam in center, fold edges of dough to form a ball. Fry ball in deep fat, heated to 350° for about 5 minutes. When done, sprinkle with 10x sugar or frost with an icing of 10x sugar and butter combined.
Mix together and pour into 2 pie crusts. Bake at 350° until brown.
Mix hamburger, pork, rice, onion, mushrooms with liquid, salt, pepper, garlic salt and 1/2 cup tomato sauce. Core cabbage and place in large pot of boiling water. Remove cabbage leaves from head. Drain leaves. Place 1/3 cup on each leaf. Roll, then push end in toward the center. Place seam side down on baking dish. Mix remaining tomato sauce, sugar and lemon juice. Pour over cabbage rolls. Cover and cook at 350° for 1 hour. If you want sauce thicker, mix cornstarch and 1 tablespoon water in saucepan. Stir in liquid from cabbage rolls. Heat to a boil. Serve with cabbage rolls.
Heat milk to almost scalding. Put gelatin in 1/2 cup cold water, then pour into hot milk. Also add sugar, salt, marshmallows and corn syrup. Cover and let set a little until things are dissolved, then add vanilla. Pour into freezer can and let set in cold place until firm before freezing. Pour can of Milnot on top.
In a saucepan, sprinkle gelatin over 1 cup broth. Let stand 2 minutes. Heat until mixture boils and gelatin is completely dissolved. Pour into large bowl. Add all other ingredients except Cool Whip and mix well. Chill in freezer 10 minutes. Fold in Cool Whip. Spoon into 8 cup ring mold; chill 3 hours or overnight. Unmold on serving plate; garnish with dill sprigs. Makes 16 servings.
Mix flour and sugar in a saucepan; add pineapple and cherries, cooking until thickened. Take off heat; add dried jello. Let cool; add bananas and nuts. Pour in 2 graham cracker crusts. Serve with whipped cream or Cool Whip.
Mix mayonnaise, sugar and vinegar and refrigerate. In separate bowl, mix cut up broccoli, onion, raisins and bacon. Combine ingredients from both bowls and chill.
Coat a large Dutch oven with cooking spray; place over medium-high heat until hot. Add turkey, onion and garlic; cook until turkey is browned, stirring until it crumbles. Drain turkey mixture. Pat dry with paper towels. Wipe skillet with paper towel. Drain spinach and press dry between layers of paper towels. Return turkey mixture to skillet. Add spinach, tomato and next 7 ingredients. Cook over medium heat for 15 minutes or until thick, stirring occasionally. Remove from heat and set aside. Combine Ricotta cheese and egg substitute in a small bowl; stir well.
In one bowl, mix lukewarm water and yeast (mix well). In another bowl, mix sugar, butter, egg and salt. Combine all ingredients except flour. Mix well. Gradually add plain flour. Store in a greased container; cover and refrigerate. As needed, roll out, let rise and bake.
Heat oven to 350°. Spray baking dish (11 x 7 x 1 1/2-inch) with nonstick cooking spray. Place cilantro sprigs, parsley sprigs, salsa, lime juice and garlic in blender or food processor. Blend for 30 seconds or until smooth. Reserve half of mixture. Mix remaining salsa mixture, the chicken and 1/4 cup of cheese. Spoon about 1/4 cup chicken mixture in each tortilla. Roll up tortilla and place, seam side down, in baking dish. Pour remaining sauce over enchiladas. Sprinkle with remaining cheese. Bake, uncovered, 20 to 25 minutes.
Simmer all ingredients, except crushed tomatoes and wine. When lightly browned, add canned crushed tomatoes and cook for 45 minutes to 1 hour. Last 15 minutes, add wine. Can be used over cooked spaghetti or rice.
Mix 1/2 cup tomato sauce, ketchup, water, and sugar and set aside. Mix remaining ingredients. Cut peppers in half. Spoon mixture into peppers. Pour sauce over peppers. Put in microwave-safe dish. Cover it. Cook on Medium-high (75%) for 20 to 25 minutes. Serves 6 people.
In medium saucepan, melt butter and chocolate. Remove from heat; stir in sugar. Blend in eggs one at a time. Add vanilla. Stir in flour and nuts; mix well. Spread in greased 8 x 8 x 2-inch pan. Sprinkle with chocolate chips. Bake at 350° for 30 minutes. Do not overbake! Cool. Cut into 16 squares.
Place all ingredients in crock-pot; stir and cover. Cook approximately 6 to 8 hours on low heat. Serve over rice or egg noodles.
Put in saucepan. Cook at moderate heat until a soft ball stage is reached using a candy thermometer. Add 1 teaspoon vanilla. Mix. Allow to cool and ice.
Put sugar, cocoa and butter together in a pot. Add milk. Put on a hot burner and stir constantly. Let come to rolling boil and begin to time for 1 1/2 minutes. Remove from burner and add vanilla. Beat until thick enough to drop on wax paper or buttered dish. Work fast because it sets up quickly. You can add nuts, if desired.
Combine all ingredients, except corn flakes. Form into balls. Roll in corn flakes and fry in hot fat until brown. Makes 75 balls. Serve with hot cocktail sauce made with ketchup and prepared horseradish to taste.
Mix sugar, flour, eggs and milk until blended. Add chopped apples to mixture. Pour into greased baking dish.
Combine cream cheese, crabmeat, onion and Worcestershire sauce. Mix well and form into ball. Refrigerate.
Blend all together except chips. Beat 2 minutes. Add chips and pour into greased tube pan. Bake 55 minutes at 350°.
Grease 2 loaf pans. Combine ingredients. Bake at 350° for 45 to 60 minutes.
Preheat oven to 350°. Grease a 10-inch tube pan or 9 x 9 x 2-inch pan. Cream shortening and sugar until light; add vanilla. Beat in eggs, one at a time. Sift flour, baking powder and baking soda. Add to creamed shortening mixture alternately with sour cream. Place half of batter in pan. Combine softened butter with the brown sugar, cinnamon and nuts. Sprinkle the batter with about 1/2 this mixture. Add remaining batter and top with rest of brown sugar mixture. Bake 50 to 60 minutes. Cool cake in pan for 10 minutes before removing it.
Mix all ingredients. Bake at 350° for 25 to 30 minutes. Frost. You can experiment with flavors: orange cake with orange frosting or yellow cake with strawberry frosting.
Mix pudding and milk until thick. Fold in Eagle Brand and Cool Whip. Line bottom of dish with vanilla wafers. Repeat layers of sliced bananas and pudding mixture. Top with vanilla crumbs.
Cook ham with bone in water in 6 qt. pot. Chicken or beef with bone may also be used. When meat is tender, remove meat from bone and return to broth. Keep pot about 3/4 full with water. Put all dry ingredients together in large bowl. Add crisco, working together with hands until fine and mixed well. Combine broth with cold water until lukewarm or 1 cup. Start adding cooled broth in small amounts until dough forms a firm dough or ball. Roll dough about 1/4 inch thick. Cut in strips about 1 1/2 inches wide and 2 inches long. Be sure water is boiling before adding dough. Put in 6 to 8 pieces of dough at a time then punch down with fork under water; it will double in size. Keep adding dough until gone. Dice potatoes and put in pot. Cook over medium heat for about 20 minutes or until potatoes are done. Stir often.
Crush candies in blender. Add cocoa and sugar; blend well. Add milk and ice cream. Blend until smooth. Serve immediately. Garnish with mint leaves, if desired.
Break eggs into mixer bowl; beat until frothy. Beat in milk and butter. Slowly beat in flour and salt. Batter should be light but not foamy (if batter becomes lumpy, strain it). Popover batter may be prepared ahead and stored in covered pitcher. Stir before pouring into custard cups. If popovers are to be baked immediately, preheat oven to 400°. Generously oil custard cups, filling each to within 1/2-inch of the top. Arrange cups on a cookie sheet for easier handling. Place in preheated oven. Bake until very dark brown and well done (about 1 hour for 6-ounce cups, 45 minutes for 4-ounce cups).