HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat 1-inch of oil in a skillet to 375°. Beat eggs well in large mixing bowl and add remaining ingredients. Stir into batter until smooth. Cover opening of funnel with finger. Pour 1/4 cup batter into a wide mouth funnel. When ready to fry, release finger and run batter into hot oil, using a slow, wide circular motion and maintaining as steady a stream as possible. Fry, turning once, until golden brown. Fry for 1 to 1 1/2 minutes on each side. Drain on paper towel. Repeat until all batter is used. Sprinkle generously with confectioners sugar. Best served warm. Makes 10 large funnel cakes. You may use Pioneer Beignet French Doughnut mix.
Combine the graham cracker crumbs, apple juice concentrate and cinnamon. Mix well with a fork to blend. Sprinkle on the bottom of pie plate coated with butter-flavored nonstick spray. Pat into place. Bake in a preheated 375° oven for 5 to 6 minutes.
Line two 8 or 9-inch pans or one 9 x 13-inch pan with foil and grease. Melt shortening in pan. Divide brown sugar between 2 pans. Add cherries and pineapple. Beat together egg yolks, boiling water and 1/2 cup sugar. Mix flour, 1 cup sugar and baking powder into egg yolk mixture. Fold in beaten egg whites. Bake at 325° for 1 hour or longer. Test with cake tester. Turn out immediately.
Mix sugar and flour; add beaten eggs. Add remaining ingredients. Pour into two greased 9 x 10-inch pie pans. Bake at 350° until nice and brown on top, about 40 minutes. Keeps well for 2 or 3 days.
Crumble beef in large microwaveable bowl. Cook on High 4 to 5 minutes or until done. Stir in broccoli, onions, soup, milk, 1/2 cup cheese and spices. Cook, uncovered, on High 6 minutes, stirring halfway through.
Cook chicken by boiling in water until tender. Mix together cooked chicken (chopped or bite size), mayonnaise and sweet pickles; chill. Just before serving, mix in almonds and grapes and top with poppy seed. Serve on lettuce or with crescent rolls.
Melt butter in 2-quart pan. Gradually stir in the sugar. Add syrup and water. Cook to 290° on candy thermometer. Add 1 cup nuts. Cook 3 minutes more. Pour candy onto greased cookie sheet and let cool. Melt chocolates together. Spread with 1/2 of melted chocolate mixture and top with 1/2 of remaining nuts. Cool until chocolate is set. Turn over and cover other side with remaining chocolate and nuts. Chill briefly and break into pieces. "My favorite thing to make at Christmas."
Cook chicken; remove from bone and cut into cubes. In a pan, melt margarine and add packet of seasoning in stuffing mix. To this, add both cans of soup (undiluted) and one cup broth. Let this come to boil, then remove from heat. Add chicken and bread crumbs; be sure to mix well. This should not be too dry, so if you need to, add more broth.
Soften cream cheese. Add the onion, Worcestershire sauce and salt to taste. Spread on slices of ham. Roll up (secure with toothpick) and chill. Slice into small pinwheels. May be served alone or on a cracker. Easy and pretty. (Note: Dried beef may also be used.)
Mix all ingredients except plums together; press into a 9-inch tart pan. Pit plums and cut into quarters. Arrange in pastry shell. Bake at 350° for 1 hour. Serve with whipped cream.
Steam large head of cabbage 1/2 hour. Use outer leaves to roll in mixture. Line bottom of baking dish with cabbage leaves and on top. Bake for 3 hours in oven at 300°.
Pour batter into 2 well-greased pans. Sprinkle powdered sugar and cinnamon on top and bake at 325° for 1 hour.
Put all ingredients into crock-pot. Cook on low 8 to 10 hours or high 2 to 3 hours.
Sift dry ingredients into bowl. Make 3 holes spaced evenly. In first hole add vinegar, second hole add vanilla in third hole add melted butter. Pour 1 cup cold water over all. Mix well, pour into greased pan 9 x 13. Bake at 350 F for 30 minutes.
Cream very thoroughly the cream cheese, sugar and salt. Add 1 egg; mix very well. Spread this mixture in bottom of 9-inch unbaked pie shell. Sprinkle 1 cup pecans on top of this mixture. Beat 3 eggs and syrup while stirring. Spoon gently on top of nuts and bake.
Preheat oven to 375°. Mix sugar and cinnamon together. Dip marshmallow in butter, then sugar mixture. Wrap crescent roll around marshmallow, sealing all edges. Dip entire roll in butter and then sugar mixture. Place in muffin tin. Repeat with remaining marshmallows. Bake at 375° for 10 to 13 minutes.
In a large bowl mix all the ingredients. Mix well. Shape into finger sticks and drop into hot cooking oil. Cook until golden brown.
Mix all ingredients. Marinate for at least 2 days in the refrigerator before using. Keep refrigerated.
Use a pan that is 2 inches deep. Break the Oreos into pieces on the bottom of the pan. After preparing the pudding, spread it over the Oreos. Top that with the Cool Whip and chill until ready to serve.
Combine first 5 ingredients in a jar; cover tightly with lid and shake well. Pour dressing over cut vegetables that have been arranged on lettuce leaves.
In a buttered 9 x 12-inch pan, layer bread, cheese, bacon and sausage. Combine other ingredients and pour over casserole. Cover and let stand overnight. Bake at 325° for 45 minutes. Serves 10 to 12.
Stir in self-rising flour sifted with sugar. Add and mix the buttermilk, cinnamon, vanilla and eggs. Bake at 350° in 9 x 13-inch pan.
Soften yeast in water. Combine yeast in mixing bowl with cottage cheese and remaining ingredients. Add flour gradually to form stiff dough. Stir well after each addition, then place in greased bowl to rise until double (it took mine about 3 to 4 hours in warm place, not in draft). Punch down and shape in 2 loaves. Bake at 350° for 30 minutes; run margarine over top of loaf as you turn off oven. Turn onto rack or tea towel to cool.
Mix Jell-O, water and marshmallows together until the marshmallows are melted. Put in refrigerator until it starts to set. Add cottage cheese, pineapple, whipped cream and maraschino cherries. Pour into 9 x 13-inch baking pan and set overnight in refrigerator.
Preheat oven to 500°. Beat 2 eggs in mixing bowl; add sugar, flour, pineapple (including juice), vanilla, margarine and coconut. Pecans can be added if desired. Pour into unbaked pie shell. Bake at 500° for 30 minutes.
Chop parsley, leaving very little stem. Chop tomatoes (should be red but firm) = 3 cups. Chop scallions after removing the green tip and the bottom white. Add mint. Add lemon juice (preferably freshly squeezed). Add olive oil (preferably extra virgin). Add 1/3 cup cracked wheat (fine). Leave in fridge for the wheat to soften.
Boil liquids. Add okra. Cook until turn color (2 or 3 minutes). Put in hot jars and cover with liquid.
In medium saucepan, melt butter. Add all other ingredients (saving a little Parmesan cheese to sprinkle on top). Cook until soft. Put in baking dish; sprinkle with cheese. Bake, uncovered, at 400° for 20 minutes. Can use 1/2 cup bread crumbs and 1/2 cup stuffing. Serve with your favorite crackers.
Saute onions in oleo. Mix all together. Bake at 375° for 1 hour.
Put nuts in bottom of sprayed Bundt pan. Layer rolls on top of nuts. Sprinkle pudding (dry) over rolls. Mix brown sugar, oleo and cinnamon over low heat, pour on rolls and let rise overnight.
Mix together eggs, sugar, flour, milk, vanilla and coconut. Pour over melted butter. Don't stir batter once you have put it in baking pan. Cook in oven for 35 to 40 minutes at 350°. Cool and serve.
Blend flour to a smooth paste with a little of the milk in a saucepan. Add remaining milk. Stir until smooth and cook, stirring constantly, until sauce boils and thickens. Add seasonings and vegetables and heat to boiling again.
Heat oven to 400°. Let tortillas stand at room temperature for 10 to 15 minutes. Cut each into 8 wedges. Place on ungreased cookie sheets. Bake at 400° for 3 to 5 minutes or until light golden brown.
Mix all ingredients and beat with electric beater until smooth. Form into large balls and fry until dark brown. Remove from pan and make gravy by adding butter and flour to pan drippings. Stir until brown. Add water and boil; stir until thick. Return meat balls to gravy and simmer for 20 minutes.
Cut sponge cake with 3 or 4-inch heart shaped cookie cutters. Brush top and sides of each heart with preserves. For marzipan, mix almond paste, corn syrup, almond extract and sugar; stir until mixture forms a stiff dough. Roll out and trim into 6-inch squares. Place marzipan over tops and sides of cakes. Pleat corners and trim bottom edges. Decorate cakes with leftover marzipan as desired.
Saute celery and onion. Mix all ingredients and put in 9 x 13-inch pan. May top with 1 cup crushed corn flakes or 1/2 cup sliced almonds or buttered bread crumbs. Bake at 350° for 25 to 30 minutes.
Cook rice in saucepan until water is gone. Pour rice into 2-quart casserole. Add vanilla, sugar and evaporated milk. Stir. Add whole milk. Stir again and sprinkle cinnamon on top. Bake at 350° for approximately 1/2 hour. Stir and bake until puffy.
Bake pastry shells according to package directions. In medium saucepan, cook pepper in butter until tender. Add soup, milk, chicken and pimiento. Heat, stirring occasionally. Spoon into warm pastry shells. Makes 6 servings.
Combine ingredients and pour into unbaked pie shell. Bake at 325° for 40 to 45 minutes until knife inserted in center comes out clean. Cool.
Melt margarine and pour into a large baking dish or pan. Mix well together in a bowl the flour, sugar, salt, baking powder and milk. Pour into dish. Add the canned peaches with liquid. Sprinkle sugar lightly over top. Bake 45 minutes or until brown at 325°.
Fold Jell-O into cottage cheese. Chop peaches and bananas; fold into Jell-O mixture. Mix Cool Whip into mixture. Chill.
Brown meat and onion; drain well. In bowl, beat together milk, mayonnaise and seasonings. Stir in beaten eggs. Add 1 cup grated cheese and beef and onion mixture to bowl. Pour into pie crusts. Bake at 350° for 35 to 40 minutes. Sprinkle with remaining cheese just before removing from oven. Done when knife inserted comes out clean. Let stand for 10 minutes before serving. Serves 6.
Beat egg white. Add vanilla, then sugar. Add pecans. Drop one teaspoon at a time onto foil covered cookie sheet. Do not preheat oven. Bake at 250° for 30 minutes. Turn oven off and let remain in oven 30 minutes longer.
Mix 3/4 cup sugar, flour, milk and eggs in pan. Put remaining sugar in skillet to caramelize. Cook both pans at the same time, stirring. When sugar melts and turns light brown, the other mixture should begin to thicken. Pour caramelized sugar into pudding; stir until thick. Remove and add 1 teaspoon oleo and vanilla. Pour into cooled, baked pie shell. Top with meringue and brown.
Cream together sugar and butter. Beat in the eggs. Stir in dates, nuts and vanilla. Stir in the flour mixed with baking powder. Spoon the batter into a 9-inch square pan and bake in a 350° oven for about 45 minutes. While still warm, cut into strips and roll in granulated sugar.
Mix all ingredients and cook 1 hour. Add kidney beans. Simmer 2 hours.
Combine all ingredients in crock-pot. Stir together well. Cover and cook on low 8 to 12 hours (high 4 to 6 hours). Serves 4. Recipe may be doubled.
Mix all together well. Chill 30 minutes. Shape into balls and place on baking sheet. Freeze. Bake at 350 degrees for 15 to 20 minutes.
Combine eggs, ketchup, water and soup mix. Add bread crumbs and ground beef. Mix well. Shape into a loaf and place on shallow pan. Bake in 350° oven for 1 hour. Makes 8 servings.
In bowl, cream butter until light. Gradually beat in sugar. Add vanilla. Beat in eggs, one at a time. Sift together flour, baking soda, salt, cinnamon, nutmeg, ginger and cloves. Add to creamed butter mixture alternately with canned pumpkin. When batter is well mixed, add chocolate morsels and 1/2 nuts. Put in greased and floured loaf pan (9 x 5 x 3-inch) and scatter remaining walnuts on top. Bake at 350° for 1 hour or until cake springs back. Allow cake to cool for 15 minutes. Turn out on rack to complete cooling.
Dissolve yeast in 1/4 cup water. Heat remaining 1/4 cup water, sugar, 3 tablespoons butter and salt in small pan. Cool to lukewarm. Add eggs, sweet potatoes and vanilla. Combine 1 1/4 cups flour, yeast and sweet potato mixture in mixing bowl. Beat at low speed for 1/2 minute. Then beat on high for 2 minutes, scraping sides of bowl. By hand, stir in enough remaining flour to make a moderate stiff dough. Knead until smooth and elastic (about 8 minutes). Place in greased bowl, turning dough to grease top. Cover and let rise until almost double (about 1 hour).
Combine flour, 2/3 cup sugar, 1/4 cup cocoa, coffee granules, baking powder and salt in a bowl; stir well. Combine milk, oil and vanilla in a bowl; add to dry ingredients and stir well. Spoon batter into an 8-inch square baking pan coated with cooking spray. Combine remaining 1/3 cup sugar and remaining 2 tablespoons cocoa; sprinkle over batter. Pour 1 cup boiling water over batter (do not stir). Bake at 350° for 30 minutes, or until cake springs back when lightly touched in center. Serve warm, topped with ice milk. Yields 9 servings.
Add Miracle Whip and mustard until smooth. Good served as an appetizer with crackers.
Melt butter. Add onion and bell pepper and cook until clear. Add chuck and brown slightly. Add soup, mushrooms and seasonings; simmer slowly 15 or 20 minutes. Turn off heat and blend in sour cream. Serve over rice or toast strips. Strips of pimento may be added for garnish.
Cook macaroni until tender; drain. Rinse with cold water and drain again. In bowl, stir together the next 7 ingredients. Add macaroni, celery, eggs and cucumber; toss to coat well. Cover; chill. Makes 6 to 8 servings.
Cook onion in heated butter in a large, heavy frying pan until lightly browned. Remove from heat. Set aside.
Combine 2 tablespoons soak flakes with 1/2 cup lukewarm water, in a large bowl. Beat mixture with a rotary beater until suds are thick and dry. Slowly add 1/3 cup instant laundry starch, beating constantly.
Butter a spring-form pan or 9-inch tube pan. Line with waxed paper. Butter again. Sift flour and soda. Combine eggs, mincemeat, condensed milk, fruit and nuts. Fold in dry ingredients. Pour into pan; bake in slow oven at 300° for 2 hours or until center springs back when touched (top is golden brown). Cool. Turn out and remove waxed paper.
Cut roll of towels in half so that you have 2 short rolls; remove cardboard center. Mix liquids in a plastic container (such as an old baby wipes container). Place 1 of the half-roll paper towels into container. Put lid on tightly. Turn container upside-down to let towels thoroughly soak. When ready to use, pull towels from center of the roll.
Beat eggs; add sugar and beat well. Add milk and vanilla and beat until well blended. Pour in dish and sprinkle paprika or cinnamon on top. Bake at 325° for 45 minutes.
Let vinegar, oil, sugar, pepper and salt come to a boil; cool. When cool, pour over the vegetables. Cover and refrigerate at least 12 hours.
Combine crumbs and margarine; press firmly on bottom and up side of buttered 9-inch pie plate. Chill. Meanwhile, in a large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in ReaLemon and liqueurs. Fold in whipped topping. Chill 20 minutes; pile into crust. Chill or freeze 4 hours or until set. Garnish as desired. Refrigerate or freeze leftovers.
Mix all except nuts. Butter and flour Bundt pan. Pour nuts in bottom of pan. Pour in batter. Bake at 325° for 1 hour. Let set 10 minutes, then pour glaze over. Do not remove from pan.
Brown crumbled beef; add onion and cook until soft. Add limas, corn, soup and seasoning. Simmer until vegetables are tender, stirring to prevent sticking. Add water if necessary.
Prepare cake as directed and bake in 9 x 13-inch pan. Combine crushed pineapple and sugar in saucepan. Bring to a boil; cook for 2 to 3 minutes. Cool slightly. When baked cake has cooled, poke holes in it with a fork. Pour pineapple mixture over it. Prepare pudding mix according to package directions. Cool. Spread over top of pineapple. Chill. Just before serving, cover with whipped topping and sprinkle with toasted coconut.
Dissolve Tender Quick in water. Add meat, enough that it is all covered with brine. Let set 2 days. Drain. Rub on liquid smoke and lay overnight. Ready to bake, can or freeze. This recipe may have to be doubled or tripled for large turkey.
Mix together pineapple and gelatin. Bring to boil, let cool and add buttermilk, whipped topping, coconut and nuts. Pour into 9 x 13-inch dish and chill until set.
Combine sugar, oleo, milk, coconut and pecans; roll into balls. Refrigerate for 15 minutes. Melt chocolate chips and paraffin in a double boiler. Dip balls in chocolate, using toothpicks. Place on waxed paper to cool.
Boil macaroni and strain. Combine tomato soup with sugar, butter, milk, Worcestershire and cheese mix in saucepan and heat until butter melts. Add macaroni and stir all ingredients. Serve and enjoy. Cooked hot dogs may also be added.
First, turn on oven to 350°. Beat egg whites until stiff. Beat in sugar. Continue beating to stiff peaks. Add nuts and chocolate chips. Cover cookie sheet with foil. Drop by teaspoon onto foil. Turn off oven, then put cookies into oven and forget them! Let them stay overnight or up to 12 hours. Good! Good!
Heat 1st 4 ingredients in heavy large saucepan to 130° (using meat thermometer), stirring as it heats. Whisk in 9 eggs, one at a time. Pour into an 11-inch spring-form pan (buttered, lined with foil and buttered again). Bake at 250° for 2 hours. Cool and refrigerate. Make at least 8 hours or one full day before serving.
If fish is not to be cooked immediately, soak in any kind of milk in the refrigerator until cooking time.
Melt butter and pour over stuffing. Put half of stuffing in bottom of 13 x 9-inch baking dish. Next chicken. Blend together soups, cream and broth. Pour over chicken; top with rest of stuffing. (I mix all together in a bowl and top with a few crumbs.) Bake at 350° for 30 minutes.
Cook rice, clean peppers and precook peppers in boiling salt water for 5 minutes and drain. Cook bacon until crisp. Drain and crumble. Cook onion in 2 tablespoons of bacon grease until tender.
Mix eggs, milk, salt and mustard together. Add the remaining ingredients. Mix and pour into a deep 9-inch baking dish. Bake at 350° until set, 45 minutes to 1 hour. Makes about 6 servings.
In a large pan or pot, melt 2 tablespoons butter or margarine. Add and saute green onions, garlic, parsley and mushrooms. Add clams and wine. Simmer 20 minutes.
Heat oven to 350 degrees. Beat oil and sugars until blended. Add eggs and vanilla. Beat well. Add combined flour, soda, cinnamon and salt. Mix well. Stir in combined oats and raisins. Mix well. Drop by rounded Tbsp. onto ungreased cookie sheet. Bake 10 to 12 minutes or until golden brown. Cool 1 minute on cookie sheet. Remove to rack.
Cream sugar, butter, shortening and eggs. Mix all ingredients together. Add the flour in small amounts at a time until dough is thick enough to roll out. Roll out thin. Cut into 1/2-inch biscuits. Bake at 250° until done.
In a mixing bowl, pour shaken dressing (for less fat skim or drain oil from bottle). Dip chicken into dressing, then corn flake crumbs. Put in pan, uncovered. Pour extra dressing over chicken. Bake 45 minutes at 350°.
Mix well and pour into flat jelly roll pan. Bake at 350° for 30 to 35 minutes.
In large kettle, saute until lightly browned. Drain and discard fat. Add onions and garlic. Saute until onions are limp. Stir in tomatoes, breaking them into small pieces. Add broth, wine and basil. Simmer 30 minutes. Remove from heat. Cool; transfer to large bowl and refrigerate. Skim fat from surface; discard. Return soup to kettle. Stir in macaroni, zucchini, green pepper and parsley. Simmer covered 15 minutes or until macaroni and vegetables are tender-crisp. Serve with cheese.
Mix the first 5 ingredients; roll into small balls. Bake at 350° for 10 to 12 minutes. Roll in powdered sugar
Place eggs in bowl with flour in shallow dish. Dip pieces in eggs, then flour. Be sure pieces are well coated with flour. Place in oil (medium-high temperature). Add chicken a few pieces at a time. Cook about 15 minutes or until golden brown. In saucepan, mix together sugar and soy sauce. Bring to boil. Dip pieces in sauce while still hot. Drain on rack. Preheat oven to 325°. Cook for 15 minutes (until crisp and crunchy).
Cream sugar and butter; add eggs and milk. Beat well, then add flour, cornmeal and lemon juice. Pour mixture into pie shell; bake at 350° until done, 35 to 40 minutes.
Pour boiling water over the tapiocas and jello. Mix, then cook until thick. Cool. Add mandarin oranges (cut them in small pieces) and pineapple. Fold in the whipped topping. Chill.
Have ingredients well chilled, including ginger ale. Combine all ingredients except ginger ale. For lively bubbles, add ginger ale at last minute.
Beat eggs, oil and sugar together. Sift dry ingredients together and mix in. Add vanilla and zucchini. Pour into greased pan (10 x 15 x 2-inch). Bake 40 to 45 minutes or until done in center at 350°. If desired frost with cream cheese frosting.
Place hamburger and diced onions in skillet. Brown and drain. Set aside. Combine soups, taco sauce, seasoning, tomato sauce, water and rice. Heat over medium heat. Add hamburger mixture. Pour all in a 9 x 13-inch pan. Sprinkle the Doritos on top. Cover and bake at 375° for 30 minutes. Take cover off and top with cheese. Return to oven until cheese is melted.
In blender container, combine strawberries and cornstarch; blend until smooth. In heavy saucepan, over medium heat, cook and stir until thickened. Add food coloring if desired. Reserve 1/3 cup sauce; cool. Chill remaining sauce. Preheat oven to 300°. Combine crumbs, sugar and margarine; press on bottom of 9-inch spring-form pan. In mixer bowl, beat cheese until fluffy. Gradually beat in Eagle Brand until smooth. Add eggs and ReaLemon brand; mix well. Spoon half the batter into prepared pan. Spoon half the reserved strawberry sauce in small amounts over batter. Repeat, ending with sauce. With knife, cut through batter to marble. Bake 50 minutes or until center is set. Cool. Chill. Remove side of spring-form. Serve with chilled strawberry sauce. Refrigerate leftovers. Prep time: 30 minutes. Total time: 3 1/2 hours. Makes one 9-inch cheesecake.
Mix all ingredients (except carrots) together. Cook 15 minutes. Add to cooked carrots. Refrigerate overnight.
Place carrots in buttered 1 1/2-quart casserole. Stir in croutons and cheese. Combine remaining ingredients and pour over carrots. Bake, uncovered, for 20 minutes at 400°. Serves 6 to 8 people.
Mix together in a large pot. Bring to a boil and simmer for about an hour.
Saute bacon and onion until bacon is crisp and onion is yellow. Stir in remaining ingredients. Pour into greased 1 1/2-quart casserole (7 1/2-inches). Bake, uncovered, until beans are brown and bubbly. Serve hot. Bake at 350° for 45 minutes. Serves 6.
Heat oil in medium size saucepan. Add onions and cook until clear in color. (Be careful not to burn onion.) Add clams with liquid. Add stock. Add garlic and herbs. Add vermouth. Simmer for 10 minutes. Cook linguini as per package instructions (best when al dente). Serve with freshly grated Romano or Parmesan cheese. Serves 4 to 6 people.
Mix eggs, sugar and shortening together and beat. Dissolve soda in hot water and add (that is all the liquid). Add vanilla, flour and chopped nuts. Shape into balls. Bake 10 minutes at 400°.
Blend together and press into a 9 x 13-inch pan. Bake 15 minutes at 375°, then cool.
Cook broccoli in salted water until tender and drain. Saute onion, celery and garlic in butter until transparent. Add 1/2 cup of flour to vegetables and stir into a paste. Add broth and milk; stir until smooth. Add cubed Velveeta cheese and broccoli; simmer. Do not boil until cheese melts.
Coat berries with flour. Cream butter and sugar. Add eggs and sour cream. Add lemon rind and beat well. Add dry ingredients. Fold in blueberries. Pour batter in Bundt pan. Bake at 350° for 1 to 1 1/2 hours. Cool 10 minutes in pan, then turn out on rack. Sprinkle top with powdered sugar. Serves 8 to 12.