HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat canola oil, fry bacon and onions. Remove bacon, crumble, then return to pan, whisking in all remaining ingredients.
Finely sliver the dried dates. Break vermicelli in small pieces. Put milk to boil with vermicelli and slivered dried dates and simmer over low heat until vermicelli is cooked. Add coconut, nuts, sugar and cardamom powder and serve in porridge bowls.
Mix the persimmon pulp and sugar. Add beaten eggs, milk and vanilla flavoring. Sift dry ingredients and add grated potato. Add to liquid mixture. Pour in greased baking dish. Bake at 300° for 1 hour and 10 minutes.
Combine ingredients. Bake at 350° to 375° for 1 hour. Eat it hot or cold. M-mmm good!
Bake at 350° for 40 to 45 minutes. Cut biscuits into 4 pieces. Roll them into the sugar and cinnamon mixture. Drop them into a buttered Bundt pan. Bring to a boil the sugar, brown sugar and margarine. Pour over biscuits in pan. When done baking, dump onto a dish right away.
Combine flour, cornmeal, sugar, baking powder and salt in a large bowl; mix well. Combine remaining ingredients; mix well. Add wet mix to dry mix and stir until moistened. Pour into a well-greased 9-inch square pan. Bake at 425° for 35 minutes or until tester comes clean.
Mix Cool Whip, milk and dry Jell-O. Add mandarin oranges and chill.
Place potatoes and water in 2-quart casserole; cover. Microwave on High (100%) until fork-tender, 12 to 15 minutes, stirring after half the time. Let stand 5 minutes. Drain and set aside.
Cut biscuits into fourths. Put in bag with a cinnamon-sugar mixture. Shake to coat. Place pieces in 9 x 13-inch pan. Bring margarine and sugars to boil over low flame. Pour over biscuit pieces. Bake at 350° for 30 minutes.
Make Kool-Aid using 1/2 amount of water, but full amount of sugar. Mix all ingredients except sherbet. Put in refrigerator until almost time to serve. Add 1 pint lime sherbet to 1 quart of punch.
Bring butter and milk to a boil. Then add flour; separate eggs and add egg yolks one at a time. Beat egg whites and add to the above. Drop by spoonfuls onto stew, soups, etc. Cook, uncovered, for about 20 minutes.
Cook zucchini until tender, drain. Melt butter and mix with herb dressing mix. Mix zucchini, carrots, onions, soup and salt and pepper. Place 1/2 of dressing mix in bottom of deep casserole dish. Pour zucchini and carrot mixture over herb mix. Cover with rest of herb mix. bake 1 hour at 350°. (Can cover with foil for 30 minutes, then uncover.)
Line a 15 1/2 x 10 1/2 x 1-inch pan with aluminum foil; grease foil. Melt chocolate chips in double boiler over hot, not boiling, water. Beat egg yolks on high speed of mixer for 2 minutes; blend in sugar, melted chips, water and vanilla. Combine flour, baking soda and salt; add to creamed mixture. Beat egg whites and cream of tartar until stiff peaks form. Stir 1/4 beaten egg whites into chocolate mixture; gradually fold in remaining egg whites. Pour batter into prepared pan. Bake at 350° for 16 to 18 minutes, or until cake springs back when touched lightly in center. Sprinkle cake with confectioners sugar. Cover cake in pan with a towel; place baking sheet over towel and invert. Remove pan and aluminum foil. Starting with the 10-inch side, roll towel and cake; cool about 30 minutes. Meanwhile, prepare Tutti-Frutti Filling.
Soak bread crumbs in milk 5 to 10 minutes in a bowl. Add beef, egg, onion, spices and 1 1/2 teaspoons salt. Shape into balls the size of a walnut. Heat butter in large pan and brown meat on all sides. Add flour to drippings and stir. Add soup, wine, evaporated milk and remaining 1 teaspoon salt.
Precook chicken and cool while chopping vegetables. Cook sausage until done and crumbly. Drain fat. Drain and chop water chestnuts, bean sprouts, cleaned scallions, peeled carrots and cabbage until minced fine. Cook bacon until done and remove bacon and use bacon drippings. Add vegetables and meat to bacon drippings and stir on low heat for 10 minutes. While cooking, add 1/4 cup soy sauce, 3 tablespoons sugar, 1 teaspoon salt and a few shakes of pepper. Put in refrigerator to cool enough to handle, about 1/2 hour. Remove from refrigerator and tilt pan so juices won't stick to mixture (juice will cause egg roll skins to be soggy). Fill skins with about 2 teaspoons filling and roll skins (put 1 beaten egg in bowl and dampen edges of skins before wrapping to seal edges). After all skins are wrapped, deep fry in hot oil just until golden brown. Drain on paper towels. To eat, dip in soy sauce.
Boil sweet potatoes until soft. Mash up. Add all ingredients and beat well. Pour into pie shells and bake at 350° until pie shells are done.
Boil vinegar, sugar, salt and spices together. Pour over zucchini and onions. Let stand 1 hour; bring to boil and cook 3 minutes. Pack in hot sterilized jars. Makes 6 to 7 pints.
Make meatballs and brown in oven at 350° for 12 to 15 minutes.
Grease a 13 x 9-inch pan. Heat syrup, margarine and morsels to boiling, stirring constantly. Remove from heat; stir in vanilla. Pour over cereal in bowl, toss until coated. Fold in marshmallows, 1 cup at a time. Press in pan with greased spoon. Let stand for 1 hour. Cut into 2-inch squares. Store at room temperature. Makes 24.
Cover with aluminum foil. Cook at 400° until meat is tender, about 6 hours.
Melt butter in electric skillet. Remove skin from chicken. Fry chicken in butter; salt to taste. Remove chicken when done. Add rice and water to butter mixture. Cook until done. Replace chicken on top of rice. Pour cream of chicken over all. Simmer 30 to 45 minutes. Serve.
Cook cranberries in water 10 minutes. Stir and add sugar and jello. Stir well. Cool slightly. Add remaining ingredients. Pour into bowl and refrigerate.
Split chicken breasts in half lengthwise; cut into 1/2-inch cubes and set aside. Heat oil in large skillet. Saute onion until transparent. Add mushrooms and cook over medium heat until liquid evaporates; then add garlic, celery and spices and cook for 1 minute. Add pepper and cook for 2 minutes. Stir in tomatoes and cook for about 5 minutes. Add wine, lemon juice and hot pepper and mix. Set aside.
Mix first 3 ingredients; put aside. Next, mix eggs, oil, milk and anise together. Add dry ingredients in as mixing. Add extra flour if cookie dough is sticky, add milk if too dry. Dough is very easy to work with. Great for kids shaping into different shapes. Bake at 350° for 10 minutes until bottoms are golden. Cool on cookie rack. Mix powdered sugar, milk and few drops of food coloring to decorate. Recipe may be cut in half (use 1/4 cup of milk in ingredients).
Combine all ingredients together. Mix well and let sit overnight. Serve with crackers or chips.
Toss turkey with flour in plastic bag. Set aside. In frying pan, cook onions and celery with thyme and pepper in margarine until tender. Add carrots, water, soup, green beans and turkey. Pour into a 2-quart casserole dish. Split biscuits in half and place on top. Bake for 30 minutes in 350° oven. Yield: 5 servings. Exchanges: 1 cup = 2 Meat, 1 Bread and 1 Vegetable.
Combine beef, beans, chili powder, cumin and garlic powder. Place 4 of the uncooked noodles in the bottom of a 9 x 13 x 2-inch pan. Spread 1/2 of the beef mixture over the noodles. Top with 4 more noodles and the remaining beef mixture. Cover with remaining noodles.
Melt shortening and unsweetened chocolate, cool slightly. Add sugar, milk and eggs; beat well. Combine dry ingredients, stir into mixture. Add vanilla, nuts and chocolate chips. Drop teaspoons onto cookie sheet. Bake 10 to 12 minutes at 350°. Frost if desired.
Put all ingredients together in a bowl. Mix thoroughly. Bake in preheated 350° oven for 35 minutes in two 9-inch pans or a 9 x 12-inch pan that have been greased and floured.
Melt 1/2 stick margarine in casserole dish. Combine flour, milk and sugar. Pour into dish. Place peaches on top of mixture. Sprinkle cinnamon over top. Bake, uncovered, at 350° for 1 hour or until brown.
Dissolve yeast in warm water. Stir in sugar, salt, shortening and egg. Mix in flour until dough is easy to handle. Do not knead. Place dough in a greased bowl; turn once to grease surface. Cover and place in refrigerator. Will keep up to 2 weeks. Two hours before needed, shape dough into rolls or cinnamon buns. Cover; let rise until double (1 1/2 to 2 hours). Bake for 12 to 15 minutes at 400°.
Cut bacon into small pieces. In medium skillet with tightly fitting cover, saute bacon until lightly browned. Add onion, garlic and green pepper. Saute until golden. Stir in tomatoes, green beans, oregano, salt, pepper and water; cover and simmer 13 minutes or until beans are tender-crisp.
Cook beef; drain well. Combine with other ingredients in large Dutch oven or cooking pot. Simmer for 2 hours and serve. Will freeze well for future serving.
Mix Jell-O in the 1 cup boiling water. Add remaining ingredients. Refrigerate until set. Keeps well for one week or more.
Combine soup and sour cream; fold into potatoes along with onion, cheese, salt and pepper. Spread in 9 x 13-inch pan. Bake, uncovered, 30 minutes at 350°. Remove from oven and sprinkle cornflake crumbs over top. Drizzle with melted butter or margarine. Return to oven 15 minutes. Can use potatoes O'Brien, then omit onions. Serves 12 to 15.
Fry floured cubed steak in frying pan. Then take out and fry some onions in same pan. Remove and drain grease. Put steak back in pan and pour one can of cream of celery soup and one can of cream of mushroom soup over steak. Then put onion on top. Put lid on and simmer for 20 minutes.
Prepare rotini pasta, following package directions. Meanwhile, in large nonstick skillet, heat margarine and oil over medium heat. Add peas and cook, stirring, until brightly colored and tender. Stir in walnuts and five spice powder. Cook until walnuts are lightly toasted, about 2 minutes. Toss sugar-snap pea mixture with drained cooked pasta. Serve immediately.
Mix all ingredients and microwave for 7 minutes on High. Place in pint jar and seal.
In a mixing bowl, beat butter with an electric mixer on medium to high for 30 seconds. Add about half of the flour, brown sugar, egg, milk, vanilla, baking soda, cinnamon, nutmeg and cloves. Beat till thoroughly combined. Beat in remaining flour. Stir in raisins and nuts. Drop by rounded teaspoons 2 inches apart onto a greased cookie sheet. Bake at 375 F for 10 minutes or till edges are lightly browned. Cool cookies on a rack. Makes 36.
Mix 2 tablespoons sugar and cinnamon. In a large bowl, mix at medium speed, oleo, 1 1/2 cups sugar and eggs until light and fluffy. In separate bowl, mix flour, salt, cream of tartar and soda. Add flour mixture to creamed mixture until well blended. Refrigerate for 30 minutes.
Scald milk; stir in sugar, salt and 1/2 cup oleo. Cool. Dissolve yeast in warm water. Stir in milk mixture, eggs and half of the flour. Beat until smooth. Add remainder of flour. Refrigerate 2 hours.
Mix all ingredients. Add flank steak. Marinate 8 to 12 hours. Broil to your taste.
Line baked cooled pie shell with 2 cups of large, uncooked berries. Make a sauce of the other 2 cups of berries, cut up and cook until thick with sugar, water, cornstarch, and salt mixed together. Remove from heat; add butter and stir well. Cool and pour over berries in the pastry shell. Refrigerate until ready to serve. Spread with a thick coating of whipped cream or whipped topping. Serves 6.
Mix cake, eggs and nuts by hand and spread in 9 x 13-inch pan. Combine cream cheese, eggs and sugar and spread over cake. Bake at 350° for 30 minutes. Cool and refrigerate.
In a small saucepan, combine corn syrup and butter. Heat and stir until melted. Divide mixture in half; transfer to 2 bowls. Quickly stir butterscotch pieces into one bowl and chocolate pieces into the other bowl until melted. Working quickly, stir 2 cups of cereal into each mixture. Press chocolate cereal mixture evenly into tray of Tupperware Animal Wigglers set. Top with butterscotch mixture. Spray cutter with nonstick coating. Press cutter into mixture in tray. Chill for 15 minutes. Remove cutter from tray. Carefully remove shapes and decorate.
Mix flour, sugar, baking powder and milk. Melt butter in baking dish or pan. Pour fruit into melted butter. Add nutmeg. Pour flour and milk mixture over fruit. Do not stir. Bake at 350° until golden brown. Serves 6.
Season ribs with salt, pepper and garlic powder. Place on cooking grill directly over a drip pan and cook for 50 minutes. Baste with barbecue sauce during the last 20 minutes of cooking time. Serve with additional sauce.
Mix dry ingredients. Add food coloring to oil and water. Stir oil and water into dry mixture over medium heat until mixture forms a ball. Let cool. Knead until smooth. Store in an airtight container.
Mix ingredients in glass jar or container of choice. Cover loosely and let stand 24 hours at room temperature. Keep in refrigerator 3 to 5 days. The starter is now ready for making bread.
First mix apples and sugar and set aside for 20 minutes. Mix flour and all dry ingredients, then sift. Add egg, oil and nuts to apple mixture. Bake at 350° for one hour.
In a large bowl, whisk buttermilk baking mix, milk, eggs and salt until blended. Stir in remaining ingredients. Pour into a lightly greased 9-inch pie dish. Bake at 350° for 30 to 35 minutes until puffed and golden. Cut in wedges and serve. Very good, if you like quiche.
Preheat oven to 350°. Grease pan, 8 x 8 x 2-inch. Mix oats, flour and sugar (with 2 knives, scissor fashion). Cut in butter until crumbly. Place rhubarb combination in pan and top with oat mixture. Bake 45 minutes. Serve with vanilla ice cream.
Mix all together. Pour into casserole dish. Bake for 1 hour at 300°.
Heat oven to 375°. Grease oblong pan, 13 x 9 x 2-inches. Mix shortening, peanut	butter, sugars and egg. Stir in water, flour, soda, baking powder, salt and 6 ounces chocolate morsels. Spread in pan. Bake about 20 minutes. Remove from oven; immediately sprinkle remaining chocolate morsels evenly over baked layer. Place baking sheet over pan so contained heat will soften morsels. Spread softened chocolate evenly; sprinkle with peanuts. Cut into bars, about 3 x 1-inch.
Mix all preceding ingredients with a mixer on low until thick. Mix 1/2 cup of preceding mix with 1 (8 ounce) package cream cheese in blender (low speed). Mix this with pudding mixture by hand. Pour into already prepared pie shell; sprinkle with walnuts. Let chill before serving.
Blend the cream cheese with milk. Stir in salt, pepper and Tabasco. Spread cheese mixture over slices. Roll tightly; wrap and chill. Before serving, cut each roll into slices.
Mix together and freeze until slushy. Add 3 cups of ginger ale just before serving.
Grease a 9-inch cake pan with butter or shortening. Mix flour with milk until mixture is consistency of thick pancake batter. Pour into pan. Set on stove burner on very low heat until puffy, then place in preheated oven at 350° for 10 minutes.
Beat first 6 ingredients together. Add others one at a time in order and beat well. Bake 1 hour at 350° oven in well-greased and floured loaf pan. Makes 2.
Combine all ingredients except sour cream. Put 1/2 of mixture in a 12 x 9 x 2-inch dish. Chill until firm. Spread sour cream on first half, then spoon the remainder of mixture over the sour cream. Chill to set.
Set cream cheese out overnight. Then combine with 2 packages of chopped beef, chopped onion and Worcestershire sauce. Set up in a mold until good and firm. Then roll in the remaining package of chopped beef and sprinkle with Accent. Put Cling Wrap in container first.
Arrange pecans in clusters of 3 or 4 halves, two-inches apart on a greased baking sheet.	Top each cluster with one caramel, slightly flattened. Bake at 300° for 7 minutes or until caramels soften. Flatten caramels and top each with 1 chocolate square while still warm. Spread chocolate when melted. Refrigerate until chocolate hardens. Makes 4 dozen.
Combine chopped cranberries with sugar, stirring well. Place mixture in colander and allow to drain overnight. Combine cranberry mixture with pineapple chunks and nuts. Fold in whipping cream. Chill. Yield: 10 to 12 servings.
Mix ingredients together. Top with chow mein noodles. Bake for 30 minutes at 350°.
Pour melted margarine over grated cheese while margarine is still hot and stir in. Combine other ingredients and mix into cheese. Push through pastry tube or cookie press (star tip is suggested). Bake at 350° for 15 to 20 minutes or until barely brown. There is no need to grease baking sheet.
Beat butter and sugar until fluffy. Mixture will still be gritty at this point. Combine half and half, vanilla and salt. Heat in microwave until warm, not hot. Very gradually add the liquid to the butter, sugar mixture, beating on high. Scrape bowl in between each addition of liquid. When all the liquid has been combined, you will have the lightest buttercream frosting ever. Spread on cake and refrigerate a couple of hours before eating. It's not good until it is cold.
Grease a 9 x 13 x 2-inch pan. Sprinkle pecans and coconut in bottom of pan. Mix cake according to directions; add coconut and pecans. Blend margarine, sugar and cream cheese; smooth over cake mix. Bake at 350° for 30 to 40 minutes.
Cut corn from cob and place in saucepan with cream. Bring to boil. Reduce heat; simmer for 5 minutes. Stir in salt and sugar. Melt butter in another pan and stir in flour (do not burn). Stir butter and flour; pour into corn until slightly thickened. Place into oven-proof dish. Sprinkle with grated cheese and dot with butter. Melt under broiler. Makes 4 servings.
Cook linguine as directed on box. Prepare other ingredients. Combine with linguine and toss. Let stand refrigerated overnight.
Mix all 6 ingredients well. Drop by tablespoons into hot oleo in iron skillet in patty shape. Fry until golden.
Sift together the flour, soda and salt. Cream together butter and sugar until light and fluffy. Beat in egg. Stir in Butterfinger pieces and flour mixture. Add vanilla and blend well. Chill dough for 30 minutes.
Beat milk with egg. Blend dry ingredients and gradually add the milk mixture, beating constantly, until batter is smooth. Holding your finger over bottom of a funnel having a 3/8 to 1/2-inch hole, fill funnel with batter. Holding funnel as near surface of fat as possible, remove finger and drop batter into deep fat heated to 375°, using circular movement from center outward to form a spiral cake about 3-inches in diameter. Immediately replace finger on bottom of funnel and then form other cakes (as many as will float uncrowded, 2 to 2 1/2 dozen cakes). Fry until cakes are puffy and golden brown, turning once. Remove cakes with a slotted spoon to absorbent paper to drain. Sift confectioners sugar lightly over cakes and drizzle with molasses and serve at once.
Cook zucchini, celery and onion in 1 1/2 cups water until tender. Do not drain. Add oleo. Cool. Add cheese, cracker crumbs, eggs, salt and pepper. Bake, uncovered, in greased casserole for 1 hour at 350°.
Put small amount of oil in skillet. Brown meat. Add all other ingredients, including noodles and let simmer for 1/2 hour to 45 minutes, covered.
Cook bacon in skillet until crisp; remove and crumble bacon. Add pork chops, onion and garlic to drippings in skillet. Cook until pork chops are brown and onion is tender. Stir in gravy and peas. Simmer, covered, for 20 minutes, stirring occasionally. Stir in rice. Cook for 25 minutes or until pork chops and rice are tender, stirring occasionally. Cook, uncovered, to desired consistency. Top with bacon and green pepper. Yield: 4 servings.
Cut off tips of kernels, then scrape cobs to make 1 cup cut corn. Drain fresh (or canned) corn, reserving liquid. Add enough milk to liquid to measure 1 cup. Sift together dry ingredients. Combine egg, milk mixture and corn. Add to dry ingredients. Mix just until moistened. Drop batter from tablespoon into deep, hot fat (375°). Fry until golden brown, 3 to 4 minutes. Drain on paper towels. Serve with warm maple syrup. Makes 2 dozen.
Cream shortening and sugar until light and fluffy. Add milk and extract and blend. Sift dry ingredients. Add to creamed mixture. Beat until smooth. Add eggs one at a time and beat well after each egg. Beat entire mixture well before pouring into greased loaf pan. Bake at 300° for 1 hour and 25 to 30 minutes.
Mix ingredients and pour into buttered dish. Dot with butter and bake at 350° for 30 minutes.
Heat oven to 375°. Mix all ingredients. Spoon into 9 x 13-inch baking dish. Bake 45 minutes or until golden brown. Serves about 8.
Mix the sugar, evaporated milk and the butter and boil and stir constantly to a soft ball stage, about 5 minutes. Next, add the chocolate chips and the marshmallow cream. Stir until dissolved. Do not beat. Add nuts and pour into a buttered dish.
Dissolve gelatine in water. Combine with pineapple, sugar and lemon juice. Bring to a boil. Remove from heat and add cream cheese and pineapple cheese spreads. Stir until dissolved and blended. Add whipping cream. Pour into 13 x 19-inch dish and refrigerate for several hours or overnight. May garnish with red or green maraschino cherries if making for Christmas.
Melt together shortening and chocolate. Sift together flour, baking powder and salt. Add sugar to chocolate, stirring until smooth. Add eggs, one at a time, beating well after each addition. Add vanilla. Add flour mixture; blend thoroughly. Chill dough 2 to 3 hours.
Cook macaroni; drain. Mix sugar and vinegar until sugar dissolves. Add mayonnaise and stir until creamy. Add remaining ingredients and mix. Pour sauce over macaroni and mix well. Let set for a while and keep refrigerated.
Mix together sugar and chocolate. Add milk, Karo and salt. Stir well and cook until a soft ball can be formed when dropped into water. Remove from heat and add butter, vanilla, pecans and Marshmallow Creme. Divide this into 2 pans. Beat one pan until creamy and glossy into buttered pan. Cut marshmallows into small pieces and drop onto chocolate. Beat the other half of candy until creamy and pour on top of marshmallows.
Mix first 6 items together. Coat fish and pour any remaining over fish. Sprinkle with paprika. Bake 30 minutes at 375°.
Simmer the beef, onion, sauce mix, tomato sauce, tomatoes, oregano, parsley flakes and garlic for 15 minutes. Cook lasagna noodles in water. Place noodles on bottom of pan. Layer sauce, Mozzarella cheese, noodles, sauce, cheese, then sauce on cheese. Top with Parmesan cheese. Bake at 350° for 45 minutes.
Melt together margarine, peanut butter and chocolate pieces over low heat. In a large bowl, pour mixture over Crispix cereal and mix thoroughly or until well coated. Put powdered sugar in clean paper grocery bag. Add Crispix mixture. Shake well. Put in freezer until set, then break apart and put in containers.
Mix together. Serve with red and/or green apples. Dip apples into caramel apple dip and enjoy. Great Christmas idea!
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in chili sauce, water, mustard and chili powder. Transfer to a slow cooker. Cover and cook on low for 4 to 6 hours or until flavors are blended. Spoon 1/2 cup onto each bun; top with cheese. Yield: 12 servings.
Mix crab meat, egg and juice of lemon. Mix rest of ingredients with crab meat. Toss lightly. Form crab cakes. Roll in cracker crumbs and fry.
Mix first 7 ingredients together and pour into greased baking dish. Melt last 1/3 stick of margarine and last three ingredients to make topping. Sprinkle over sweet potato mixture. Bake in 400 degree oven for 35 minutes.
Cut ribs into 3 or 4 rib sections. Place in shallow baking pan. Combine salts. Mix and sprinkle evenly over ribs. Cover ribs with aluminum foil, crimping foil firmly to edges of pan. Bake in 350° oven for 1 1/2 hours.
Brown meat slowly. Add oregano, salt and Ragu sauce. Cook for 30 minutes. Cook noodles. Beat eggs. Add sour cream, Parmesan cheese, parsley flakes and pepper. Lay noodles in baking pan. Add sour cream mixture. Add half of Mozzarella cheese. Add sauce and repeat. Add noodles on top. Bake for 30 minutes in 375° oven.
Mix mayonnaise and vinegar. Add cabbage, peppers, carrots and onions. Cover and chill. Add tuna and add chips immediately before serving. Toss lightly. Serves 6.