HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine dry ingredients; cut in shortening. Add water and mix well working dough until smooth. Cover; let stand 20 minutes. Preheat about 2 inches vegetable oil to 420° in an electric skillet. Roll dough to 1/8-inch thickness on a lightly floured board. Cut into 3 to 4 inch squares and fry until golden on both sides, turning once. If the fat isn't hot enough the sopaipillas will puff and become hollow shortly after adding to fat. Drain sopaipillas. May be dusted with a sugar cinnamon mixture and served as a dessert with New Mexican chocolate or may be stuffed. Suggestions: Good with pinto beans, green chilies, onions and tomatoes (chopped) or honey. Yields 4 dozen medium sopaipillas.
Combine eggs, sugar and milk; beat at medium speed of electric mixer for 1 to 2 minutes or until sugar dissolves (I use a blender). Add remaining ingredients; stir well. Pour into greased 1 1/2-quart casserole. Place casserole in a baking pan. Pour boiling water in baking pan to depth of 1-inch. Bake, uncovered, at 350° for 40 to 45 minutes or until mixture is slightly thickened. Stir and bake an additional 10 to 15 minutes or until set. Serve warm or at room temperature. Yields 6 servings.
Preheat oven to 375°. Combine flour, baking soda and salt. In large bowl, combine sugars, butter and vanilla. Beat until creamy. Beat in egg. Gradually add flour mixture; mix well. Stir in chocolate chips.
Mix all ingredients together with electric mixer. Put in a greased spring pan. Bake at 325° for one hour and 10 minutes. Turn off heat and leave in oven for 2 more hours. This cake is better after being refrigerated overnight. Can be made with no or low-fat cheese and Egg Beaters.
Combine all ingredients, except soup, in order listed; mix well. Form into large patties and roll in flour. Brown on both sides in butter. Pour soup with 1 can of water over meat patties and simmer, covered, for 45 minutes. Serves 6.
Brown seeds lightly in oil. Remove. Add to pan the onions, soy sauce and salt. Cook briefly. Add asparagus and shrimp. Simmer just until cooked. Add seed. Serve over 3 cups rice.
Combine all ingredients; mix with mixer until well blended, then put in a 2-quart casserole dish and bake about 30 minutes at 350°.
Brown ground round in skillet and drain off fat. Add bacon and onions; simmer. Combine all ingredients in crock-pot; mix well. Cook on low 4 to 6 hours.
Mix sugar, corn syrup and water in saucepan. Stir over low heat until sugar is dissolved, then cook, without stirring, to 250°. Remove from heat and pour, beating constantly, in a fine stream, into the beaten egg whites. Add vanilla and continue beating until mixture holds its shape and becomes slightly dull. Fold in nuts. Spread quickly onto waxed paper or a buttered pan. Cut into squares when firm. Makes 48 pieces.
Sift flour, salt, soda and cocoa. Add dry ingredients alternately with buttermilk to creamed butter, sugar and eggs. Beat well after each addition. Beat in vanilla and water. Bake for 45 minutes at 350°. Cool and frost with your favorite fudge frosting or German chocolate frosting.
Sift flour, salt and soda into large mixing bowl. Add sugar, melted margarine, eggs, bananas and nuts. Mix thoroughly on medium speed. Pour into 2 well-greased and waxed paper lined loaf pans. Bake at 350° for approximately 70 minutes or until toothpick inserted into the middle comes out clean. Remove from pan and cool.
Drain kraut well. Mix with green pepper, celery, onion, carrot, celery seed and pimento and combine with sugar, vinegar and salad oil. Let salad sit in refrigerator at least 24 hours.
Mix ingredients and pour into bottom of a greased 9 x 13-inch casserole dish.
Chop onion and bell pepper. Brown in oil. Add ham and saute. Add soup and milk. Mix well. Put into casserole dish. Cover with biscuits (canned or homemade). Bake at 425° for 25 to 30 minutes.
In a 2-quart casserole dish, mix all ingredients together, except almonds and cornflakes. Spread almonds on top. Then spread cornflakes on top of almonds. Bake at 375° for 25 minutes.
Beat eggs until light; add sugar gradually, beating until mixture thickens. Add flour; beat until blended and add remaining ingredients. Put into freezer and fill to line with whole milk. Makes 5 quarts.
In medium skillet saute scallops and hot butter 2 to 3 minutes until opaque. Place in large bowl with lemon juice, salt, pepper, crabmeat, tomatoes, basil leaves, Parmesan cheese, olive oil, cayenne pepper and garlic. Cover and chill 1 hour. After 45 minutes prepare linguine according to package directions. Drain and toss immediately with seafood mixture. Place on serving plate. Garnish with basil sprigs. Serves 4.
In a 1 1/2-quart casserole dish, stir together syrup, sugar, peanuts and salt. Microwave at High for 4 minutes. Stir and cook 4 minutes longer. Add butter and vanilla to the syrup mixture. Blend well. Microwave on High for 1 minute longer. Add the soda and lightly stir until light and foamy. Pour onto a sheet of aluminum foil. Let cool for 1 hour. When cool, break into small pieces.
Mix all ingredients, except won ton skins. Fill skins, seal and deep fry. Serves 8 to 10.
Melt margarine in a large skillet; saute shallots and crawfish tails. Cook for 5 to 10 minutes on low heat, stirring constantly. Add half and half and seasoning. Boil fettuccine in separate pot. Add salt to water. Drain. Add to crawfish tails and sauce. Simmer over medium heat for 15 minutes.
In small bowl, blend together egg, peanut butter, salt and pepper. Gradually stir in milk. Dip chicken in flour, then in peanut butter mixture.
In a shallow greased pan, place fish. Sprinkle with lemon pepper. Drizzle with olive oil. Bake at 350° until fish flakes easily, 15 to 20 minutes, depending on thickness of fish.
Melt butter; add brown sugar. Slowly add soda and milk. Heat to blend. Add bread cubes, salt and vanilla. Beat eggs; add eggs to bread mixture. Pour into a greased baking dish. Bake in a 350° oven for 50 minutes. To prevent curdling, place baking dish in cake pan or any container of hot water. Can add raisins if you wish. Serves 6.
Bring sugar and water to a boil. Remove from heat and place tea bags in water. Cover and let steep 6 minutes; remove bags. Tie spices in cheesecloth or place in spice bag and add to tea. Leave to steep 30 minutes and then remove spices. Add the Jell-O and juices and stir well. Will keep well in refrigerator. Heat to serve.
Mix juices and keep in cold place. Add scoops of raspberry sherbet and ginger ale 5 minutes before serving. Yield: 30 servings.
Prepare pudding according to directions on package. As it thickens, stir in the dry cake mix. Continue stirring until fairly smooth. It will be slightly lumpy.	Pour into a greased 9 x 13-inch baking pan. Top with butterscotch morsels. Add nuts last. Bake at 350° for 20 to 25 minutes.
Combine first seven ingredients and mix well. Shape into 1-inch balls. Cook meat balls in hot vegetable oil until brown. Place in baking dish. Combine rest in medium saucepan. Boil. Cook over low heat one minute. Stir. Pour sauce over meat balls. Bake in a 325° oven for 30 minutes.
Cook broccoli in large saucepan according to package directions, omitting salt. Drain well. Stir in remaining ingredients. Cook over medium heat, stirring constantly, until thoroughly heated. Yield: about 4 cups.
Boil all together for 3 minutes. Let cool. Add 1 teaspoon soda, dissolved in a little water. Add sifted together 2 cups flour and 1/2 teaspoon baking powder. Bake at 325° for 45 minutes to 1 hour. (One batch equals a bread size loaf.)
Wash potatoes and place into a casserole dish. Crumble bacon on top of potatoes and sprinkle with cheese. Pour melted butter over all. Bake at 350° until hot and bubbly.
Cook mushrooms until tender; add margarine until melted. Add flour with about 2 tablespoons of water slowly until mushrooms thicken.
Preheat oven at 350°. Mix dry ingredients. Add butter. Mix well. Add eggs. Mix well. Add nuts and vanilla. Pour into unbaked pie crust. Bake for 35 minutes.
Beat egg and buttermilk. Add sifted dry ingredients. Mix only until all is moist.
Beat egg whites in a bowl until foamy. Add cream of tartar. Beat until stiff peaks form. Add sugar gradually, beating well after each addition. Add flavorings. Beat for 2 more minutes. Cut four 8-inch circles from parchment. Pipe meringue into 4 equal circles; spread evenly with spatula. Place on baking sheets. Bake at 250° for 1 hour and 15 minutes. Cool. Remove parchment. Spread coffee butter cream between layers. Garnish top and side with whipped cream and dusting of cocoa over top. Serve within 2 hours. Serves 16.
Bake cake as directed on box. Blend sugar and flour in heavy pan. Add eggs, butter and pineapple. Cook on low until thick. Remove from heat. Add coconut. Put on warm cake.
Wash beans. Place in large kettle. Cover with 2 inches water; add salt. Soak overnight. Drain, rinse and add 2 quarts water and ham or ham hocks. Bring to a boil and simmer slowly 3 hours. (Or, wash beans and slowly drop into 2 quarts of boiling water so that the water does not stop boiling; reduce heat and simmer 3 hours.)
Preheat oven to 350°. Combine and sift dry ingredients. Beat egg. Add milk and sweetener. Add to flour mixture. Stir only until all flour is moistened, then gradually stir in melted butter or margarine. Fold in fruit spread and nuts, mixing as little as possible. Transfer to lightly greased loaf pan (9 x 5 x 3-inch). Bake for 1 hour and 40 minutes, or until loaf springs back when pressed lightly with finger. Cool before slicing.
Measure the first 3 ingredients into sifter. Measure the next 5 ingredients into mixing bowl. Measure the egg whites, salt and cream of tartar into another mixing bowl. Sift dry ingredients over oil, egg yolks, water and vanilla. Beat until smooth. Beat egg whites, salt and cream of tartar with beater until mixture stands in very stiff peaks. Fold egg whites thoroughly into batter. Do not stir or beat. Bake in an ungreased 9-inch square pan at 350° for 30 minutes (glass dish at 325° for 30 minutes). Remove from oven. Cool by turning pan upside down. (I put a spice can on each corner to hold it up so it doesn't touch the cupboard.) To remove, run knife around the edge and loosen. Split cake in two layers and spread whipped cream between layers and top. Sprinkle with coconut and garnish with orange sections, if desired.
In 3-quart saucepan, over medium heat, in 2 tablespoons butter, cook mushrooms; remove to bowl. In same pan, melt 3 tablespoons butter. Stir in flour and salt. In bowl, mix broth, sherry, yolks and 1 cup milk. Stir into flour mixture; cook until thickened. Stir in cheese.
Prepare gelatin as directed on package. Add all chopped ingredients and pour in individual molds. Serve on lettuce with mayonnaise. Serves 8 to 10.
Wrap bacon halves around oysters. Secure with toothpick. Arrange in a baking dish. Sprinkle with seasonings. Place in 325° oven and bake, watching carefully. Drain off liquid and place back in oven and turn on broil. Broil to get bacon crisp but not burnt. Serve warm.
Mix and sift dry ingredients. Add milk, egg and oil. Bake in shallow, greased pan at 425° for 20 minutes or until center is dry and top is golden brown.
Mix all ingredients, except chocolate chips and wax, and pat into two 9 x 12-inch pans. Freeze 2 hours or refrigerate overnight. Melt chips and wax. Cut into small bars and dip in chocolate.
Combine all ingredients. Mix well and drop by spoonfuls into well-greased muffin pan. Bake at 400° for 15 minutes. Makes a dozen.
Saute garlic in cooking oil. Add onion until brown. Mix cooked pork and season with soy sauce, salt and m.s.g. and simmer for a short while. Add carrot and pork broth to meat. Let boil. Rinse canton noodle and mix in boiling broth. Keep stirring over low fire until noodle is cooked. Serve hot and garnish with eggs, sausage and green onions. If desired, lemon can be squeezed over the pancit for more flavor.
Mix together cake mix and pudding mix with water and oil. Add eggs, poppy seed and almond extract. Bake in a round tubular cake pan that has been greased and floured at 350° for 40 minutes. Dribble with a small amount of powdered sugar frosting.
Mix all ingredients. Refrigerate several hours or overnight. Roll teaspoons of dough in white sugar. Bake at 350° for 10 to 12 minutes. Very good with apricot or strawberry jam.
Mix water and sugar and boil, then mix all the ingredients, except Sprite or ginger ale, and freeze overnight.	Add Sprite or ginger ale just before serving.
Using steel knife blade, place all ingredients, except water, in work bowl of food processor. Process 5 to 10 seconds or until mixture resembles coarse meal. With machine running, pour ice water slowly, 1 tablespoon at a time, through feed tube. Stop processor as soon as dough forms ball.
Saute celery and onion in butter. Mix all ingredients together; let sit overnight in refrigerator. Bake 45 minutes in 350° oven. Enjoy.
Cut wing tips off and discard. Cut remaining pieces into two parts. Place wings on foil lined cookie sheet. Sprinkle with salt, pepper and paprika. Combine soy sauce, brown sugar and catsup. Pour over chicken wings. Bake, uncovered, at 325° for 45 minutes or until tender. Baste every 15 minutes.
Place chops in a single layer in frypan or baking dish. Cover with tomato soup which has been diluted with 1/2 cup water, then the peas. Cover the dish and bake at 300° for about 1 1/2 hours or until tender. Add more water when necessary.
Mix all ingredients. Bake at 350° for 45 minutes. Serves 4.
Heat oven to 350° (325° for glass dish). Microwave chocolate and margarine in large bowl on High for 2 minutes. Stir until completely melted. Stir in sugar and blend. Mix in eggs and vanilla. Stir in flour and nuts. Spread in greased 13 x 9-inch baking pan. Bake 30 to 35 minutes. Do not overbake. Cool and cut. Makes 24 fudgy brownies.
Melt butter in saucepan; brown meat. Add onion and cook until transparent. Stir in remaining ingredients except flour and milk. Cover and cook over low heat until vegetables are tender. Add remaining milk and heat, stirring frequently. Do not boil after adding remaining milk. This makes quite a large amount.
After cooking macaroni, drain in colander and rinse with cold water. Put into fridge to cool off. Transfer macaroni to large bowl and stir in desired amount of mayo & mustard. Stir in diced hard boiled eggs and olives. Next, sprinkle desired amount of garlic powder, onion salt & ground pepper. Stir well and sprinkle with paprika.
Pour dressing over combined beans and tomatoes. Cover and marinate in refrigerator several hours. Just before serving, add mushrooms and cheese. Toss lightly.
Beat together first 5 ingredients and pour over bread cubes in a baking dish. Add enough milk to fill casserole dish. Bake at 350° for 45 minutes.
Mix together. For added variations a few drops of almond extract can be added for a different flavor. Fat free sour cream and low or no sugar pudding works well too. A little cinnamon sprinkled on top is optional. Arrange fruits of choice on platter with dip in middle.
Mix oil, chocolate and sugar. Blend in one egg at a time. Add vanilla, powdered sugar, salt and flour. Chill. Drop by teaspoonfuls in powdered sugar on one side. Shape in balls. Place on greased sheet the side down without sugar. Bake at 350° for 10 to 12 minutes.
Mix all ingredients and bake in a 350 degree oven for about 35 minutes.
Cook spinach according to package directions and drain in sieve, pressing out as much moisture as possible with back of spoon. In medium bowl, combine spinach, stuffing mix, Parmesan cheese, eggs, butter and salt and pepper to taste. Mix thoroughly and roll in balls the size of large marbles, about 1 1/2-inches in diameter. Place on cookie sheet and freeze. After balls are completely frozen, remove and store in plastic bag in freezer.
Preheat oven to 375°. Grease 1 1/2-quart casserole dish. Pour margarine and corn into casserole. Blend in sour cream. Beat eggs and stir into casserole along with corn muffin mix. Blend thoroughly. Bake about 35 minutes. Serve hot with butter. Makes 10 servings.
Cream the butter, vanilla and sugar. Add slightly beaten eggs, then add peanut butter, flour, salt and soda. Mix well. Shape into 2-inch cookies and place on cookie sheet. Bake 15 to 20 minutes at 350°. Makes 100 cookies.
Combine all ingredients in a heavy saucepan and bring to a boil. Reduce heat. Cook until mixture thickens. Spread on your favorite cake. Enough for 3 or 4 layers.
Sift flour, salt, soda, cinnamon and nutmeg all together. Cream shortening, add brown sugar and cream together. Add eggs, sour cream, and put nuts in the mix or on top of the cookies. Add flour. Chill in refrigerator for 1 hour and drop on greased cookie sheet. Bake at 375° for 10 minutes. After cookies are cool, ice with icing.
Saute onion and pepper in margarine. Drain and mash squash. Drain again after mashing if needed. Mix all ingredients. Grease 2-quart dish. Top with bread crumbs. Bake at 350° for 45 minutes.
Boil potatoes until well done. Drain well. Cream egg, butter, sugar and flour. Mix with potatoes. If potatoes are soft, add a little more flour and cream well. Place in refrigerator until chilled. Spoon into small balls, using 1/2 marshmallow for the center. Roll in corn flake meal. Fry in deep oil until brown. Makes about 15 medium balls.
Cook beans. Drain. Save 1 cup liquid. Cook meat until no longer pink. Add onions, celery, green pepper and garlic powder. Cook about 5 minutes. Add spices. Cut up tomatoes and add to meat, beans and liquid. Bring to a boil. Reduce heat to low. Cover with lid. Simmer for about 1 hour.
Grate the cheese. Add softened cream cheese. Add onion dip and hot sauce. Mix and form into a ball. Roll in pecans.
Cream oleo and cream cheese, add sugar. In another bowl make pudding using milk and instant pudding. Add to cream cheese mixture. Fold in Cool Whip. You can also use cream scrapings from inside of cookies in this mixture. Layer cookies and pudding in flowerpot, leave plenty of cookie crumbs for topping. Chill.
In large saucepan, put a large piece of aluminum foil in pan (enough to wrap roast in). Place roast in pan, add onion soup mix, mushroom soup and water. Seal aluminum foil around roast and cook in oven at 325° for approximately 2 hours or when tender with tested with a fork.
Boil the chicken, cut into bite-size pieces. Cook the package of broccoli and put in bottom of casserole pan. Add chicken. Combine the soups, margarine and curry. Pour over chicken and broccoli. Put croutons on top. Bake 30 minutes at 350°.
Cut one roll of chocolate chip cookies and put on bottom of pan. Mix cream cheese, eggs, vanilla and sugar. Spread in middle. Cut second roll of chocolate chip cookies (thin). Spread across top. Bake at 350° for 15 to 20 minutes.
Mix pineapple juice and cornstarch in a saucepan. Add remaining ingredients. Stir over medium heat until it thickens.
Blend soup with milk and mayonnaise. Cook rice or pasta. Combine all other ingredients and simmer a few minutes. Put rice or pasta in 19 x 9-inch casserole and cover with seafood mixture. Sprinkle with paprika. Bake 30 minutes at 350°. Add a little milk if it becomes dry. Makes 6 to 8 servings.
In a skillet, saute onion until tender. Add tomatoes, salt, pepper and thyme. Cook over medium-high heat until liquid is almost evaporated, 10 to 15 minutes. Remove from heat. Sprinkle 1 cup cheese on bottom of pie shell. Cover with tomato mixture; sprinkle with remaining cheese. In a mixing bowl, beat eggs until foamy. Stir in cream; mix well. Pour into pie shell. Bake at 425° for 10 minutes. Reduce heat to 325° and bake for 40 minutes or until top begins to brown. Knife should come out clean. Let stand for 10 minutes before cutting.
Fry sausage and drain out excess fat. If using plain sausage can add herbs: sage, fennel, thyme or dill. Return to fire. Add onion, potatoes and garlic. Cook on medium until onion is limp and browning.
Put cherries in baking dish. Add pineapple on top of cherries. Sprinkle cake mix over all and nuts, if desired. Bake at 350°.
Combine chilies and cheese and put in buttered casserole dish. Beat egg whites. Set aside. Combine egg yolks, milk, flour, salt and pepper. Mix well. Add egg whites (whites should be creamy). Pour mixture over cheese and chilies. Bake 40 minutes at 350°. Let stand 15 minutes before serving. Cut in squares.
Slice each pear half into pieces; arrange on top of cake. Combine corn syrup, hot water and butter in saucepan. Heat to boiling; remove from heat. Stir in chocolate chips until	well blended. Cool. Cover cake with warm glaze. Let glaze set before decorating with whipped topping. Makes 12 servings.
Preheat oven to 250°. Combine the cereal and pecan halves in a 13 x 9-inch pan; set aside.
Boil chicken, pull off bone. Put in medium bowl. Add 1/2 can cream of chicken soup; mix this together real well. Open croissant rolls. Spoon out chicken mixture in roll, and roll up and put in casserole dish. Repeat until all is gone. Take rest of cream of chicken soup, milk and broth and mix in medium bowl until mixed real good. Pour this over the top of rolls. Bake at 375° for 45 minutes to 1 hour. Ready to eat.
Melt marshmallows in 7-Up. Pour lime jello until melted. Have cream cheese room temperature. Add while still smooth. Let stand until partly jelled. Then add mayonnaise, pecans and whipped cream. Let set until firm, about 4 hours.
In medium bowl, combine egg, sausage, stuffing mix and sage; mix thoroughly. Shape into 1-inch balls. Add to large skillet; cook over medium heat, turning occasionally. Cook 5 to 8 minutes or until browned on all sides. Remove from skillet; drain on paper towels. Drain fat from skillet; discard. Add water, ketchup, chili sauce, brown sugar, soy sauce and vinegar to skillet; stir well. Return meatballs to skillet; stir to coat. Bring to a boil over medium-high heat. Cover; reduce heat to medium-low. Simmer 30 minutes, stirring occasionally. Transfer to chafing dish, if desired. Serve with wooden picks. Yield: about 24 meatballs.
Cook spaghetti and drain. Stir butter and Parmesan into spaghetti. Add eggs and toss. Press mixture into a 9-inch pie plate. Spread cottage cheese on top. Brown ground meat with onion and pepper until vegetables are tender. Drain. Stir in tomatoes and spices. Heat. Pour over cottage cheese. Bake at 350° for 20 minutes. Top with Mozzarella and bake for 5 minutes. Serves 6.
Mix sugar and butter. Add flour, milk and vanilla. Pour in baking dish. Place peaches and juice on top of batter. Bake at 350° for approximately 45 minutes.
Cook macaroni as directed. Cook all other ingredients in a skillet and add to macaroni, except cheese. Put in greased baking dish. Spread cheese on top and bake at 350° for 25 minutes.
Mix apples and sugar together and let stand 1 hour. Sift together flour, cinnamon, salt and soda. Mix together oil, vanilla and eggs.
In a large skillet, heat the oil. Add the onion and saute until transparent. Add the garlic, tomatoes, basil, salt and pepper. Cook, covered, stirring occasionally for 20 minutes. Serve over spaghetti.
Melt margarine in a square pan. Put in marshmallows and then pour mixture over the crisp rice and mix well. Put in square pan, cut into squares.
Cream shortening and sugar and add the eggs. Mix with sifted flour and baking powder and add alternately with the milk. Flavor as desired. Bake as a loaf or layer cake. Layers: 375° for 20 minutes. Loaves: 350° to 375° for 45 to 60 minutes.
Cook noodles in boiling water for 30 minutes or until tender. Drain and keep warm. While noodles cook, brown ground beef and onion. Drain.
Allow margarine to come to room temperature. Add flour, sugar, eggs, salt, soda, vanilla and sour cream. Beat 3 minutes. Pour into greased and floured tube pan. Bake at 325° for 1 hour or less.
Combine cream cheese and peanut butter in larger bowl. Beat at medium speed until light and fluffy. Gradually add cool whip and powdered sugar and beat until smooth. Spoon filling in crust. Cover and freeze at least 8 hours before serving.
Layer vanilla wafers in 9-inch dish. Slice bananas on top. Spread 1 jar banana glaze over bananas. Spread 1/2 container Cool Whip over glaze. Repeat layers. Pour chocolate syrup over last layer of Cool Whip. Top with pecans. Refrigerate 3 to 4 hours. Eat and say mm.....mm...good!