HumbleIntelligence/food-ner-1-Million huggingface dataset:
Sift dry ingredients together and add eggs and milk. Mix well. Add melted shortening. Roll out on floured board to 1/4-inch thick. Cut out doughnuts and deep fry until golden brown. Drain on cake rack and dust with cinnamon or powdered sugar.
Mix and knead well. Let chill before rolling and cutting. Roll on dough board sprinkled with flour and sugar.
Mix ground beef, bread crumbs, onions, eggs, garlic and shape into balls. In skillet, brown meatballs in shortening. Pour off fat.
Line uncooked pie shell with pecans. Beat eggs and add sugars and salt. Add corn syrup and vanilla. Add melted margarine and pour over pecans. Bake 45 to 50 minutes in a 350° oven. Yields 6 servings.
Remove peel from 1 1/2 oranges. Grind remaining oranges and peaches. Measure sugar and mixture cup for cup and boil 25 to 30 minutes. Stir often to keep from sticking. Seal in jars.
In a food processor or blender with the motor on high, blend the egg, lemon juice, mustard, salt and pepper. Add the oil in a slow stream and turn the motor off. Makes about 1 1/2 cups.
Fold in 3 cups carrots (finely grated by hand). Bake in 3 well-greased and wax paper lined pans approximately 30 minutes. Allow cake layers to cool completely.
Cream the sugar and margarine. Mix flour, baking powder and salt. Add to sugar and margarine. Add eggs, one at a time, beating after each. Add vanilla and chocolate syrup. Bake in greased oblong pan 25 to 30 minutes at 350°.
Combine first 5 ingredients in large bowl; add eggs and oil, stirring until dry ingredients are moistened. Do not beat. Stir in vanilla, pineapple, pecans and bananas. Spoon batter into 9 x 13-inch pan and bake in 350° oven for 50 minutes.
Place lukewarm milk and yeast in a large bowl, add salt and 2 cups of the flour, beat 2 minutes. Add eggs and melted butter and beat 1 minute. Add remaining flour and mix. Let raise 20 minutes. Shape into rolls, let raise 40 minutes. Bake at 375° for 20 to 25 minutes.
Mix all ingredients together. Sauce may be a little thick and can be thinned by adding a little more water.
Cook macaroni according to package directions; drain. Alternate layers of macaroni, Cheddar and cottage cheese in greased 2-quart baking dish, beginning with macaroni and ending with cheese. Melt the 1/4 cup butter in a saucepan; stir in flour to make a smooth mixture. Blend in milk gradually. Heat to boiling, stirring constantly.
In 2-quart serving bowl (glass, if possible), layer lettuce, tomatoes, mushrooms, peas (thawed and drained), cheese and onion. Spread salad dressing over onions, sealing to edge of bowl. Cover and chill several hours or overnight. Garnish with bacon and shredded cheese, if desired. Makes 8 to 10 servings.
Mix together. Use straight Kool-Aid for the ice ring if desired. Serves 75.
Mix together buttermilk and instant pudding; add Cool Whip and 1/2 package cookies. Mix fruits, then add to pudding mixture. Cover with rest of cookies and refrigerate.
Beat cream cheese until fluffy. Add and beat powdered sugar. Add peanut butter, then milk. Then blend in Cool Whip. Pour in graham cracker shell.
In a large mixing bowl, put 2 cups flour. Place an indentation in the center and pour in 1/2 cup buttermilk. Begin working in the other ingredients. Blend evenly. Roll on lightly floured surface about 1/4-inch thick. Cut into strips. Drop into boiling, rich chicken broth. You will need about 1 gallon of broth.
Cream shortening and sugar. Add beaten egg and banana. Beat. Add oatmeal and mix well. Then add flour, soda and spices. Bake 10 minutes at 350°.
Cut off tops of bell peppers; clean out inside. Boil peppers for about 20 minutes. Drain. Prepare rice as directed on box. Brown hamburger or chicken and mix in taco seasoning. Simmer for about 20 minutes. Mix together rice and meat. Stuff inside peppers and sprinkle with cheese. Cover with tops of the peppers and bake for 30 minutes at 350°.
Melt butter. Add onion and simmer a few minutes. Stir in flour and cook over low heat, stirring constantly, until flour begins to golden. Add hot milk, 2 cups at a time, stirring constantly. Add remaining ingredients and cook over low heat, stirring frequently, for about 40 minutes. Strain through a fine sieve before using.
Chop all vegetables. Cook the ingredients for at least 2 hours and then add balance of ingredients.
Mix sugar in tea. Combine juices, vodka, water and tea. Place in container for freezing.
Slice onions and separate into rings. Slice green peppers into strips. Saute sausage, onion, green pepper and garlic in an 8-quart saucepan. Drain off fat. Add remaining ingredients. Simmer on low-medium heat for 30 to 40 minutes. Serve with grated Parmesan cheese.
Combine sugar, water and salt in a 2-quart measuring cup or bowl. Microwave on High 6 to 8 minutes or until hard ball stage (250°) is reached. Beat marshmallow cream in bowl with mixer and slowly add hot syrup mixture.	Beat until thickened,	but still glossy. Stir in vanilla and pecans. Drop by teaspoonfuls onto waxed paper. Makes 1 1/2 pounds.
Roll into balls size of small walnut. Then roll in mixture of 2 tablespoons sugar and 2 teaspoons cinnamon. Place on ungreased cookie sheet 2-inches apart. Bake at 400° for 8 to 10 minutes.
Divide whipped topping among 6 dessert dishes, using about 1/3 cup in each. With back of a spoon, make a depression in the center and spread topping up sides of glasses. Pour milk into medium bowl. Add pudding mix. Beat with wire whisk until well blended, 1 to 2 minutes. Spoon pudding mixture into dishes and refrigerate until ready to serve. Makes 6 servings.
Saute bacon. Remove pan from heat. Add chipped beef, butter and 3/4 of the mushrooms (reserve remaining mushrooms for garnish). Mix well. Sprinkle flour and pepper over bacon and mushroom mixture. Gradually stir in milk. Cook until sauce is thickened and smooth, stirring constantly. Set aside. Combine eggs, salt and milk. Scramble in skillet with butter. Alternate 4 layers, two of scrambled eggs and 2 of sauce, ending with sauce in a large casserole dish. Garnish with reserved mushrooms. Cover casserole and bake in a slow oven at 275° for 1 hour.
Boil chicken and save broth. Mix stuffing and butter. Put half stuffing mixture in greased 13 x 9-inch pan. Place chicken over mixture. Combine soups and 2 cans chicken broth and pour over chicken. Put remaining stuffing on top. Bake 45 minutes to 1 hour at 350°.
Cook and drain green beans. Saute almonds in the butter until lightly brown. Add lemon and pepper season salt. Toss almond mixture with green beans.
Mix first 4 ingredients together and bring to a boil. Boil for a minute and a half. Remove from heat. Add vanilla and peanut butter. Add oatmeal. Mix all together. Spoon out on wax paper or aluminum foil.
In a mixing bowl, combine cornmeal, flour, onion, pepper, salt, baking powder, Accent and sugar. When well mixed, add 1 beaten egg, then slowly add milk until the mixture is a thick mush.
Brown ground meat and onion; add salt and pepper to taste. Drain fat. Add corn, beans and Ro-Tel tomatoes. Simmer 15 minutes. Serve with crackers or warm flour tortillas. Great for a quick meal! Big hit at the deer camp!
Cook sausage over medium heat until browned, stirring to crumble. Drain well. Reserve drippings. Add butter to drippings to measure 1/4 cup. Set sausage and drippings aside.
Melt marshmallows in two tablespoons water until smooth. Watch carefully; will burn. Stir in cream cheese until melted. Remove from heat. Add fruit cocktail and salt. Cover in fridge overnight.
Mix all ingredients, except Jiffy mix; add it last. Grease 9 x 13-inch casserole dish or a long pan. Bake 15 to 25 minutes in a 400° oven.
Mix all ingredients together in a saucepan. Heat. Serve with Fritos or tortilla chips.
*Cut regular bread, your choice, with cutter to just fit size of tomatoes, about 1 to 1 1/4-inch diameter.
Combine ingredients. Spoon into prepared pie crust. Cover with top crust. Seal edge. Brush top with beaten egg, if desired. Bake at 375° for 40 minutes. Cool 10 minutes.
Dissolve yeast in warm water per package directions. Add remaining ingredients and let dough rise. Work into biscuits. Fry in hot shortening until done.
Beat margarine, sugar and cinnamon on medium speed for about 1 minute. Slowly add the eggs and hot milk. Fold in the bread cubes and raisins and turn into a greased 8 x 8 x 3-inch glass baking dish. Bake in a 350° oven for about 30 to 35 minutes or until the top is light brown and the center is moist but not runny. Sprinkle with confectioners sugar.
Mix and cool several hours. Drop onto baking sheet by spoonfuls. Bake in oven at 375° for 10 to 15 minutes.
Cream butter, shortening and sugar. Add egg yolks, beat well. Combine flour and soda; add to cream mixture alternately with milk. Add vanilla, coconut and nuts. Fold in stiffly beaten egg whites. Bake in 3 (9-inch) pans at 350° for 25 minutes.
Heat oven to 350°. Beat cheese and butter in medium bowl until well blended. Add egg; beat until light. Add flour, salt and ground red pepper; stir to mix well. Stir in scallions.
Mix hamburger, 1/2 cup of soup, onion and egg. Make patties. Bake at 350° for 30 minutes, then pour remaining soup with a little water over all and bake 10 more minutes.
Combine cream cheese and peanut butter in electric mixer bowl; beat until smooth, adding just enough milk for dipping consistency. Serve with chips or crackers.
Cook bacon until crisp. Crumble bacon. Cook onion in 2 tablespoons of bacon drippings until tender. Mix bacon, onion, pork and beans, mustard and molasses. Bake, uncovered, in 1 1/2-quart casserole at 350° for 35 minutes.
Brown crumbs in oleo. Beat eggs. Add sugar and beat. Add cottage cheese and sour cream to eggs. Grease casserole and layer the ingredients: crumbs, noodles and cheese, ending with crumbs. Bake at 350° for 45 to 60 minutes.
Mix well. Refrigerate 24 hours, kneading 3 times during the 24 hours. Form into 4 rolls (12 x 2-inches). Place on broiler pan. Bake at 150° for 8 hours, turning 3 times. Salami will form its own casing. Keeps in refrigerator several weeks and may be frozen for 3 months.
Mix together thoroughly. Shape into small balls. Bake at 350° for about 15 to 20 minutes or until done.
In a large salad bowl, toss together lettuce and romaine or spinach. Arrange meat or poultry, cheese, hard-cooked eggs, tomatoes, pepper rings and green onions over the greens. Sprinkle with croutons.
Mix together soup, cheese and milk. Pour half of mixture into 9 x 12-inch baking dish and set aside. Separate rolls. Place small amounts of chicken at large end and roll up. Place filled rolls into mixture in baking dish. Pour remaining mixture over rolls. Sprinkle some extra cheese on top. Bake at 350° for 25 to 30 minutes.
Combine chocolate chips, milk, butter and egg yolks. Cook until chocolate is melted and mixture is thick. Add rum; chill for 3 hours. Shape in balls and roll in cocoa mix. Keep refrigerated in covered container. Makes 4 dozen.
Rinse peas in colander with cold water, picking out shells. Put into a 6-quart pot with water. Bring to a boil for 2 minutes. Turn off heat and let set for 1 hour. Add remaining ingredients and bring to a boil once more. Simmer for 2 to 3 hours.
Combine all ingredients except chicken. Skin chicken, rinse and pat dry. Place chicken in a leakproof plastic bag (or a bowl) and add marinade to cover chicken pieces. Marinate for 3 to 4 hours or preferably overnight. Shake off marinade and grill or bake for 1 hour in 350° oven. Serve with rice. Makes 4 servings.
Heat oil in preheated wok and stir-fry chicken and green pepper. When chicken turns white, add rest of ingredients and stir-fry 3 to 4 minutes. Serve over rice. Serves 4.
Combine all ingredients and bake approximately 1 hour at 350°. Bake with bacon strips on top.
Saute onions, red pepper flakes and parsley in olive oil until onions are see through. Then put in tomatoes and vodka. Simmer 15 minutes, then put in heavy cream for another 5 minutes. Make with ziti.
Mix flour, butter, sugar and salt together. Add yeast crumbled in warm water and milk. Beat together with eggs; knead everything well. Roll and flatten and put 4 pieces in wax paper. Refrigerate 1/2 hour wrapped up. Roll out. Fill with crushed nuts, melted butter and warm milk. Bake at 350° for about 40 minutes. Brush top with beaten whole egg before baking.
Mix 3 cups flour and yeast in mixing bowl. Heat milk, 6 tablespoons margarine, sugar and salt in saucepan to 115° to 120°, stirring constantly. Add to yeast mixture. Add egg; beat for 2 to 3 minutes. Add 1/2 to 1 cup flour to make stiff dough. Let rise for 1 1/2 hours. Punch down.	Divide into 2 portions. Let rest for 10 minutes. Roll each portion into an 8 x 14-inch rectangle.	Brush with melted margarine. Sprinkle with mixture of 1/2 cup sugar, cinnamon and lemon rind.	Top with berries. Roll as for jelly roll from long side. Cut each roll into 12 slices.	Arrange in a greased 9 x 13-inch pan. Bake at 350° for 20 to 25 minutes. Serve warm.	Makes 24 rolls.
Mix together pineapple and marshmallows and refrigerate for 8 hours or overnight. Also, mix together flour, juice, sugar, vinegar and egg. Cook until thick and refrigerate for 8 hours or overnight.
Combine first 7 ingredients in a large bowl. Mix well at medium speed. Stir in oats and coconut. Press dough into lightly greased 13 x 9-inch pan. Sprinkle with chocolate chips and sunflower seeds. Bake at 375° for 15 to 20 minutes. Cool and cut into bars.
Cook broccoli and place in bottom of casserole dish. Cook and bone chicken. Place over broccoli. Make sauce of chicken soup, mayo and lemon juice. Pour over chicken and broccoli. Combine bread crumbs, cheese and butter. Spread on top. Bake at 350° for 1/2 hour.
Melt butter, stir in flour. Slowly blend in wine and lemon juice, along with chicken broth. When thickened and smooth, remove from heat and slowly stir in cream. Season to taste. Good served over Chicken Cordon Bleu.
Mix all ingredients together well. Put into well-greased muffin tins. Bake at 400° until golden brown and hollow to a tap.
Cook vegetables in water until tender; add soup and cheese and heat until cheese melts (could be shredded).
Preheat oven to 350°.	Beat egg whites until frothy. Add cream of tartar and beat until stiff. Add sugar slowly and beat until glossy and sugar is dissolved. Add vanilla and food coloring. Fold in chocolate chips.
Brown meat, onions and garlic. Add celery, soup and vegetables. Add rice and seasonings. Turn into a greased, 2 1/2-quart cassserole. Cover.
Mix all together. Place in greased 7 x 11 1/2-inch or 9 x 13-inch baking dish. Bake at 400° for 30 minutes.
Brown meat; drain grease. Add taco seasoning. Simmer while you prepare the rest. Then place Fritos corn chips on the bottom, then layer meat, cheese, lettuce, onion, tomato, sour cream and black olives.
Mix brown sugar, flour and salt until blended. Add milk and egg yolks. With a wire whisk, beat until smooth. Add margarine and cook over medium heat until thickens. Add vanilla and stir well. Pour mixture into a baked pie crust and top with meringue.
Cream together oleo and sugar. Add eggs, vanilla, cocoa, flour, coconut and nuts. (Batter will be thick.) Grease and flour a 10 x 14-inch cake pan. Bake at 350° for 30 to 35 minutes. Remove from oven, add a jar of whipped marshmallows over cake and spread. When cooled, frost with chocolate frosting.
Cream shortening; add sugar gradually and cream well. Add eggs, one at a time, beating well after each. Sift flour several times; add soda and resift once. Add flour mixture alternately with sour cream. Add flavoring and pour into greased tube pan. Bake at 300° for 1 1/2 hours.
In a large skillet over medium-high heat, brown chicken. Spoon off fat and add mushrooms and spinach. Cook until done. Prepare fettucine and alfredo sauce according to directions. Mix all ingredients together and serve with Italian bread and salad.
Mix 1 egg, cake mix and margarine. Press into 13 x 9-inch pan. Mix well: powdered sugar, 3 eggs, cream cheese, and flavoring. Pour over cake mixture. Bake at 350° for 30-40 minutes until golden brown. When cool, cut into squares.
In large saucepan, cook mushrooms, onions and celery in margarine. Add water, rice, bouillon and Italian seasoning. Bring to a boil. Reduce heat; cover and simmer 25 minutes. Add cheese, pepper, peas and carrots. Cook 5 minutes or until rice is tender and liquid is absorbed.
Prepare sauce by sauteing onions in oil until tender. Stir in next 9 ingredients. Simmer, uncovered, 10 minutes. Boil shrimp in water for 5 minutes or until pink. Add cooked shrimp when ready to eat. (Even better when sauce is made the day before and reheated.) Serves 6 to 8.
Saute meat; add taco seasoning mix and 1 cup water. Cook until thickened. Combine salsa, corn, chilies, tomato sauce and olives. Spray a 9 x 13-inch pan with Pam; add layer of tortillas on bottom, layer of meat mixture, 1/2 of salsa, corn, chili, tomato sauce, olive mixture and 1/2 of cheese. Repeat. Bake at 375° for 30 minutes.
Keep popcorn hot in slow oven. Cook sugar, water, salt and corn syrup to very hard ball stage. Add vinegar and some vanilla. Cook to light crack stage. Slowly pour over popcorn. Stir well to coat every kernel, then press into balls. Use fat on hands if necessary. Makes 20 popcorn balls.
Mix dry ingredients (flour and sugar); add milk and add eggs and then butter. Whip by hand. Let sit for 15 minutes. In pan with little butter on medium heat, cook and flip quickly.
Mix and bake in greased 9 x 13-inch pan 30 minutes at 350°. Cut in squares. Fun and easy enough for children to make.
Mix oil, chocolate and sugar. Blend in one egg at a time until well mixed. Add vanilla. Measure flour by dip-level-pour method. Stir in salt, flour and baking powder. Chill several hours or overnight.
Boil water, cornstarch and sugar until thick. Add jello powder; stir and chill. Add peaches to mixture. In a 9 x 13-inch pan, press crust (crushed graham crackers and margarine) to bottom. Beat cream cheese and powdered sugar until smooth. Fold in Cool Whip and spread over crust. Pour peach mixture over creamed mixture. Chill until set.
Grease and flour a 10-inch (26 cm) Bundt or tube pan. Whip egg whites until foamy. Add salt and sugar gradually, beating until peaks form. In another bowl, cream together the butter and remaining sugar. Beat in yolks gradually. Add orange juice. Combine flour, baking powder remaining salt and cardamom. Add to butter mixture alternately with mashed bananas. Blend in egg whites gently. Turn into prepared pan. Bake in a 350° oven for about 1 hour and 15 minutes. Let cool 10 minutes before removing from pan. Makes 10 to 12 servings.
Cook macaroni as directed. Cook green beans in boiling water until crisp tender. Drain and rinse under cold water. Cut into 2-inch lengths. Place in large salad bowl. Add cucumber, tomato, ham, turkey, cheese and olives. Whisk together oil, vinegar, parsley, mustard, sugar, cayenne, paprika and garlic. Pour over salad and toss. Refrigerate a couple of hours and serve.
Mix all ingredients well. Knead for 10 minutes. Place in a greased bowl with a lid. Store in the refrigerator until needed. Make into rolls. Cover and allow to rise for 1 hour at room temperature. Bake at 350° for 20 minutes or until golden brown.
Bring water to boil; add nuts and boil 1 to 2 minutes. Drain in colander and rinse under hot water. Drain. Mix with sugar and let stand 5 minutes until sugar dissolves. Heat 1-inch of oil in skillet to 350°. Add half the nuts and fry 5 minutes or until golden. Spread on brown paper to drain. Repeat with last half of nuts. Salt, if desired. Keeps in airtight container for 2 months.
Cut sausage in pieces. Brown in margarine. Remove sausage. Brown onions, peppers and garlic. Add this to remaining ingredients. Simmer for 2 hours. Cook shell macaroni by directions. Drain; serve sauce over macaroni.
Saute onion. Add chicken, celery, carrots and onion to chicken broth. Cook a few minutes. Then add potatoes and salt and cook until done. Add creamed corn, milk, pepper and parsley. Heat thoroughly. Do not boil.
Boil water for egg noodles. Cook noodles while preparing hamburger. Crumble hamburger and brown in pan. Add flour, salt, garlic salt and pepper. Cook 5 minutes. Drain grease. Add cream of chicken soup; stir and let simmer 10 minutes. Add sour cream; stir and simmer 10 minutes. Serve over cooked egg noodles.
Mix together the first 3 ingredients and boil to firm ball stage. Toast the oats and wheat germ. Mix with the sesame, sunflower seeds and apricots. Add hot mixture. Pat into pan. Cut when firm.
Preheat deep fryer of oil to 350° to 375°. Mix cornmeal, flour, baking soda and salt. Add egg, milk and onion. Drop by spoonfuls into hot fat. Fry until golden turning once. Drain and serve with favorite dipping sauce.
Brown chops in frying pan with garlic. Place in greased casserole dish. Lightly mix together 1/4 cup butter and soft bread crumbs, 2 tablespoons onion and 1/4 cup water. Spoon this mixture on top of chops. Mix cream of mushroom soup with 1/3 cup of water. Pour over chops. Sprinkle with pepper. Bake, uncovered, at 350° for 1 hour.
Brown onions in butter in saucepan. Add chilies, tomatoes and chili to pan. Cook over medium heat for 15 to 20 minutes. Cook pasta according to package directions. Serve sauce over pasta. Serves 4.
Combine all ingredients except nuts. Form into ball. Chill. Roll into chopped pecans or walnuts before serving.
Pour boiling water over cabbage and drain. Brown beef with onion, salt and pepper. Mix together all ingredients. Bake covered at 350 degrees for 1 1/2 hours.
Simmer raisins in water 10 minutes. Stir in orange juice concentrate, pineapple, fruit cocktail with syrup, cherries, pecans, cinnamon and cloves. Simmer 10 minutes. Blend together cornstarch and lemon juice. Stir into fruit mixture. Cook and stir until sauce is thickened and smooth. Makes 3 cups.
Brown steak and onion in butter; stir in soup, water, sour cream and paprika. Cover; cook over low heat for 45 minutes or until meat is tender. Serve over noodles. Makes 4 servings.
Blend jello, sugar and water. Stir in fruit. Chill until jelly-like. Whip the sour cream and fold into mixture. Chill until firm.
Combine first 6 ingredients. Mix until well blended. Spread on English muffin halves. Slice each half into quarters. Place on cookie sheet and freeze. Once frozen, place in airtight container or Ziploc bag. Keep frozen until ready to use. Put under broiler until bubbly; if frozen, cook 8 to 12 minutes, unfrozen, cook 2 to 5 minutes. Great to make ahead for company during the holidays.
Melt butter or heat oil with garlic. Simmer for 1 minute. Add next 7 ingredients. Toss to coat with oil. Cover and simmer for 5 minutes, stirring often. Uncover and simmer until tender. Add tomato sauce and stir well. Cover and simmer for 15 minutes. Serve over hot pasta.
Mix up like regular cornbread. Add bacon, corn and pepper. Pour into the skillet and put cheese on top. Then punch cheese down into mixture. Don't let cheese get on bottom or side of skillet. It will stick to your skillet. Cook at 425° to 450° until brown.
Spread beans on a large platter, leaving 1 inch around edge for nachos. Mix avocados, lemon juice, salt and pepper. Layer on top of beans. Mix sour cream, mayonnaise and taco seasoning. Layer on avocado mix. Layer green onions, tomatoes, olives and cheese in that order. Place nachos on edge of platter. Dip chips into dip.
Preparation: 10 minutes. Cooking Time: 60 to 70 minutes. Temperature: 350°.
Dissolve Jell-O in 1 cup hot water. Dissolve candies in 1 cup hot water. Add to gelatin with ice water, lemon juice and applesauce, mix thoroughly. Cool until slightly thickened and stir in nuts. Cream cheese with mayonnaise and swirl mixture through gelatin. Chill in mold until firm. Serves 10 to 12.
Pressure cook the chicken. Place frozen broccoli in large baking dish or 9 x 13-inch pan. Place chicken on broccoli. Mix remaining ingredients and spread over chicken. Top with cheese. Bake at 350° for 30 to 40 minutes.
Melt morsels in a double boiler. When melted, put in a bowl. Add peanut butter and shoestring potatoes; mix. Drop by teaspoons on wax paper.
Brown meat, salt, black pepper and oil. Add tomatoes and spice. Add sugar. Bring to a boil. Reduce heat and simmer 2 or 3 hours.