HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat egg yolks. Add sour cream, wine, sugar and salt. Mix until well combined. Add flour, reserving about 1/2 cup. Mix with wooden spoon until dough develops. Add more flour as needed. Dough should be soft. Transfer to a lightly floured surface and knead well. Cut dough into 2 or 3 sections and work each section into a ball. Place on floured surface and cover with a bowl. Let rest 1 hour. Roll each ball on a floured board or pastry cloth until very thin. Cut rolled out dough into 3-inch squares or any size or shape desired. Each rolled section should yield 25 to 30 flancati. Make 1 or 2 slits in each square. Invert corner and pull through slits. Fryer should be set at 340° and filled to a 1-inch depth. Fry in heated grease until just faint tinge of brown appears. Turn and fry on other side. Remove from fat and drain on rack or paper toweling. Dust with powdered sugar while hot. Flancati will hold well in airtight container. They also can be frozen.
Coat chicken breasts with Dijonnaise, then with bread crumbs. Coat a pan with cooking spray and bake chicken at 350° for 35 minutes.
Cut steak in 1/8-inch diagonal slivers. Place oil, salt and pepper; add slivers of steak and brown. Then add onion, garlic, green peppers, celery and bouillon. Cover skillet with tight fitting lid. Cook over low heat 10 minutes. Blend cornstarch, water and soy sauce; add to mixture and cook until juice thickens. Serve with hot cooked rice.
Pour tarragon vinegar over soup mix and set aside. Combine sugar, salt, pepper, oil, cider vinegar, green pepper, celery and carrots. Add soup mixture and stir well. Add the zucchini; stir again. Chill several hours or overnight. Drain before serving.
Mix all ingredients together. Pour half of mixture into punch bowl. Use remaining half of mixture to replace used punch.
Combine ingredients; stir until mixed well. Turn into casserole dish. Bake at 350° until mixture is set and top is golden brown.
Take a plate and pour grated cheese on plate. Take a bread stick and wrap in slice of bacon. Roll the bacon wrapped bread stick in the cheese, then place in oven at 350° and cook until bacon is cooked. Can be served hot or cold.
Drain pineapple; reserve 6 tablespoons juice. Mix sugar, flour, pineapple juice and melted butter. Pour over pineapple chunks and toss with grated cheese. Top with cracker crumbs. Bake at 350° for 15 to 20 minutes or until bubbly.
Combine pineapple, yogurt, pudding mix and toasted coconut. Mix well. Fold in Cool Whip. Spoon into crust. If desired, top with additional Cool Whip and sprinkle with toasted coconut. Refrigerate.
Soften cheese. Blend in mayonnaise and tuna; mix well. Add other ingredients, except nuts; beat until fluffy. Chill thoroughly. Form into ball and roll in pecans. Serve with assorted crackers.
Drain both cans of asparagus and spread in a casserole dish. Layer cheese soup and the mushroom soup. Layer croutons on top and Mozzarella cheese. Bake in a 350° oven until cheese is melted and browned.
Trim fat from chops. Put a little oil in a heavy pan; heat over medium heat. Brown chops; remove from pan. Pour off fat. Add a little oil to pan over low heat. Saute onions, pepper and garlic until wilted. Add tomatoes and seasonings. Put chops back in. Cook over low heat until tender. Serve over rice or pasta.
Season shrimp with soy sauce, wine and pepper. Heat 1 tablespoon oil in nonstick pan or wok; scramble eggs. Break egg into small pieces and set aside. Add 1 tablespoon oil in pan, stir-fry shrimp and spring onion in hot oil for two minutes. Then add ham/pork, green peas, mushrooms, onion, celery, sesame oil and pepper. Continue to cook over medium heat for 3 to 4 minutes, then set aside.
Combine sugar and cornstarch, stir in water gradually. Cook over medium heat, stirring constantly until mixture thickens and boils. Boil one minute. Slowly stir at least half of the hot mixture into the beaten egg yolks. Return mixture to saucepan. Boil together one minute longer, stirring constantly. Remove from heat, continue stirring until smooth. Add butter, lemon juice and rind. Pour into baked crust. Cover with meringue. Bake until a delicate brown.
Cook onions in grease until brown. Add potatoes, carrots, sauce, seasonings and juice. Boil. Add clams, half and half, chives and butter. Simmer for 1 1/2 hours. Fry bacon crisp. Add, crumpled, into soup. (Save some to garnish as served.) Add cornstarch to thicken as desired. Simmer 1/2 hour. Garnish with chives and bacon. Freezes for 1 to 2 months.
Pour boiling water over peaches and peel immediately. Slice into a large Pyrex dish, filling only half way. Whip the cream until thick and blend in vanilla. Cover peaches with the whipped cream. Place dish in the freezer for 2 hours. Just before serving, remove from the freezer; spread brown sugar over the top and broil on the highest oven rack until cream begins to come through the brown sugar layer. Serve immediately. Serves 6 to 8.
In a large bowl, combine the first five ingredients. Break up dry Top Ramen noodles (do not cook). Toss.
Melt butter in 10-inch skillet. Add hash browns, onions, green pepper, salt and pepper. Stir to combine; cover and cook over low heat about 15 minutes. Stir occasionally. Pour 4 slightly beaten eggs evenly over the potatoes. Arrange, spoke fashion, luncheon meat cut in 3/4 x 3 1/2-inch sticks over the top. Cover and cook until eggs are set. Sprinkle with 1/2 cup shredded cheese. Cover until cheese melts. Cut into wedges. Serves 5 or 6.
Mix in the order given. Pour gently into 12 miniature (Bama Brand) unbaked pie shells. Bake at 350° for approximately 40 minutes.
Combine sugar, milk and butter in a saucepan; cook to soft ball stage. Add dates and nuts. Continue cooking until dates are dissolved or until small amount forms a small, firm ball in cold water. Pour out on a damp cloth and shape into a 2-inch roll. Chill in refrigerator until firm and slice in 1/2-inch slices.
Preheat oven to 350°. Rinse fillets and pat dry. Arrange in shallow baking dish. Melt margarine in a medium saucepan. Stir in remaining ingredients; mix well. Carefully pour tomato mixture over fish. Bake 35 minutes or until fish flakes easily.
In black iron skillet, melt butter. Lay steak in skillet, season and top with onions and peppers. Cook to desired taste on low to medium fire.
Mix all ingredients in a large baking dish with cover. Bake at 350° for 4 hours. Makes 6 to 8 servings.
Boil sugar and water 10 minutes. Cool. Add juice of lemons and limes and the orange or lemon beverage or ginger ale. Serves 6.
Melt margarine in skillet. Add meat and cook over medium heat until browned. Add onions. Cook 5 minutes or until soft. Mix in tomatoes, mushrooms, ketchup, paprika, salt and pepper. Cover and simmer about 45 minutes. Blend flour and water; mix into meat. Cook, stirring constantly until thickened. Cook noodles. Drain and serve with goulash.
Mix milk and lemon juice. Stir in other ingredients. Pour into pie crust. Refrigerate overnight.
Combine all ingredients in bowl and mix well. Place 3 tablespoons batter on hot ungreased griddle. Spread in a thin circle (375°). Turn onto other side and lightly golden.
Combine stone-ground cornmeal, baking soda and baking powder in a medium mixing bowl; make a well in the center of mixture. Combine buttermilk and 1/4 cup egg substitute; add buttermilk mixture to dry ingredients, stirring just until dry ingredients are moistened. Spoon batter into an 8-inch cast-iron skillet coated with cooking spray. Bake at 400° for 20 minutes until golden. Remove cornbread from skillet and cool slightly on a wire rack. Crumble cooled cornbread into a large mixing bowl. Add chicken and remaining ingredients, stirring well. Spoon mixture into a 2-quart baking dish coated with cooking spray. Bake, uncovered, at 350° for 1 1/2 hours.
Preheat oven to 350°. Combine flour, brown sugar and margarine until crumbly. Stir in oats. Reserving 1 1/2 cups oat mixture, press remainder into a 15 x 10-inch jelly roll pan. Bake 10 minutes.
Mix and bake at 325° for 1 1/4 hours. Pour maple syrup over.
Combine ingredients well in a 2-quart casserole; cover. Bake at 300° for 3 hours. Don't peek until it's done. Serve over noodles or rice. Serves 6.
In a large skillet or Dutch oven, fry the bacon until crisp and transfer to a small platter. Add the onion and garlic to the fat in the pan and saute for 3 to 5 minutes. Add tomatoes, pressing them down into the skillet with a spoon, so they they will yield a little juice. Add the green pepper, celery, parsley, basil, eggplant, salt and pepper. Cover tightly and cook until the eggplant is tender and most of the moisture has converted into sauce, about 25 minutes. Crumble bacon over the top and serve hot. Makes 4 to 6 servings.
Dice onion and place in pot with sausage. Brown onions on low flame. Pour in tomatoes and simmer on low flame. Stir frequently. Cook to desired thickness. (Add water if sauce is too thick.) Serve over pasta. Makes 4 servings.
Melt margarine. Blend in flour and chicken broth. Stir in milk. Continue to stir until thickened. Remove from heat. Add chicken and mushrooms. Arrange the cooked rice in a baking casserole. Spoon the chicken mixture over the top. Sprinkle shredded cheese on top. Bake at 350° for 30 minutes.
Preheat oven to 375°. Remove wax casing from cheese. Separate crescent rolls into 2 rectangles. Place rectangles together to form a square. Seal perforations. Spoon preserves over center of dough. Place cheese in center of dough. Bring corners together over cheese. Pinch edges to seal.
Boil chicken; remove bone if any. Cut in bite size pieces. Place in bottom of 8 x 8 dish. Mix soup and sour cream; pour over chicken. Make stuffing according to box directions; put on top of mixture. Bake at 350° for 30 minutes.
Preheat oven to 400°. Beat egg in mixing bowl; add buttermilk and oil. Add dry ingredients. Mix well. Bake in muffin pan or cornstick pan sprayed with Pam for 20 minutes. Yields 12.
Use 9 x 13-inch pan. Bake cake mix as directed. When cooked, leave in pan. Mix pudding and milk; set aside. Combine softened cream cheese and Cool Whip, then add pudding mix. Frost cake in pan with above mixture. Top with crushed pineapple, then sprinkle on coconut.
Mix margarine, oil and sugar. Add eggs, vanilla, sour cream and zucchini. Mix. Put in 8 x 11-inch loaf pan. Bake at 325° for 45 minutes or until done in center. Frost with Zucchini Cake Frosting.
Break crackers into separate crackers. Hold over a bowl and sprinkle each section with cheese. Put half a strip of thin bacon lengthwise along the wafer, tucking the ends under well. Place on rack of large broiler pan near center of oven. Bake at 200° to 225° for 2 hours (maybe longer depending on oven). Bacon gets very crisp and crackers dry out. They are very tasty. Do not rush these! Can be prepared ahead and you can serve warm or cold.
In a large saucepan, melt butter over low heat. Stir in both sugars, then remove from heat. Stir in oats and flour. Stir in beaten egg and vanilla. Refrigerate 10 minutes. Heat oven to 375°. Line 2 cookie sheets with foil. Lightly grease foil. Drop by scant tablespoons onto 1 sheet, 7 to 8, leaving room to spread. Fill second sheet while first one bakes. Bake 7 minutes. Watch closely, cookies should be deep golden brown around edges. Remove from oven. Slide foil onto wire rack or counter. Cool cookie sheet completely before adding next batch. Cool cookies completely. Carefully peel them off the foil. Do not stack. Grease and reuse foil. Store cooled cookies with wax paper between layers and in tightly covered container. Yields approximately 52 cookies, 83 calories and 4 g fat. Do not use margarine, quick cooking oats or dark brown sugar. Bake on a clear, crisp, sunny morning.
Drain crabmeat and mix with cream cheese. Chill and cover top with cocktail sauce when ready to serve (in place of crab meat, cooked, chopped shrimp may also be used).
Pour melted butter into 9 x 13 x 2-inch baking pan and set aside. Combine brown sugar, flour, eggs, vanilla, salt and baking soda. Mix well. Stir in pecans. Spread over the butter. Bake at 350° for 30 to 35 minutes. Remove from oven and immediately dust with confectioners sugar. Cool before cutting. Makes 2 dozen.
Beat eggs until light. Add sugar, vinegar and salt. Cook in double boiler, stirring until thickened. Whip cream. Mix all ingredients together. Let stand at least 6 hours. Serve on lettuce with Ritz crackers.
Mix together and let rise until double in bulk. I make yeast in warm water first while shortening is melting to see if yeast rises. Also I add a bit of sugar to yeast to speed up process. Be sure dough is not too warm when you add the yeast. You can use this dough for coffee cake, rolls, tea rings, etc.
Mix egg and 1 cup sugar. Add vanilla, flour and water. Drain and save juice of pineapple. Squeeze pineapple to get all the juice out. Add 1 cup sugar to pineapple juice. Let it come to a boil. Sit aside. Take 1 lb. can Crisco and melt it in the frying pan. Whenever hot drop by spoonfulls the batter into the hot Crisco. Turn to brown on each side. Pour juice mixture on both sides of puffs.
In mixer beat cream cheese until smooth. Add Roquefort and chives; blend well. Add 2 tablespoons beaten eggs. Mix well and chill until firm. Toast bread rounds on one side; spoon mounds of cheese mixture on center of toasted side. Place low under broiler until lightly browned.
Mix together the sugar, milk and cornstarch. Cook until thick, then add butter and vanilla.
Combine cake mix, butter, flour, eggs, spice and vanilla and beat. Stir in oats, nuts and raisins. Drop heaping tablespoons of dough on ungreased sheets. Bake at 350° for 10 to 12 minutes (until bottoms and edges are brown). Makes 4 dozen cookies.
Combine all ingredients and mix until well blended (except almond bark). Chill for several hours. Melt almond bark in microwave. Roll the chilled peanut butter mixture into balls and dip in the chocolate until well coated. Let excess chocolate drip off and drop onto waxed paper.
Cook beef; drain. Combine taco seasoning with both cans of soup and add to beef. Cook until all ingredients are combined. Place chips in 9 x 13-inch pan. Pour soup mixture on chips and sprinkle with Cheddar cheese. Bake at 350° for 5 to 10 minutes or until cheese melts.
Preheat oven to 375°. In a medium saucepan, whisk together salad dressing and flour over low heat until smooth. Gradually add milk, stirring constantly over medium heat until thickened. Add Cheddar cheese; stir until melted. Layer broccoli and rice in a 12 x 8-inch baking dish. Top with half of sauce. Sprinkle with half of Parmesan cheese. Top with turkey, remaining sauce and remaining Parmesan cheese. Bake 30 to 35 minutes or until sauce is bubbly. Makes 6 to 8 servings. Prep time: 15 minutes. Cooking time: 30 minutes. Contains about 440 calories per serving.
Combine all ingredients except certo in a large pot and bring to a boil; boil for twenty minutes. Bring to a rolling boil and add certo, continue boiling for an additional five minutes.
Cook squash and mix with onion, carrot and 1/2 of herb stuffing mix. Add soup to this and pour in casserole dish. Spread sour cream over top of mixture. Mix stick of melted margarine with other 1/2 of herb stuffing and spread on top of casserole. Bake at 350° for 30 minutes.
Beat eggs, add sugar until well blended. Add oil. Sift dry ingredients. Alternate strawberries and dry ingredients. Beat on low speed. Add nuts. Bake at 325° for 1 hour and 10 minutes. Makes 2 loaves.
Combine egg, sugar and oil. Add flour and cinnamon mixture. Add remaining ingredients and pour into greased and floured 9-inch pan. Bake at 325° for 30 minutes. Sprinkle with mix of cinnamon and sugar if desired.
Beat eggs and sugar well. Add remaining ingredients; mix well and pour into freezer. Fill to line with milk (about 1 gallon). Freeze.
About 2 hours before serving, in covered medium saucepan over low heat, cook meat, 1 1/2 cups water, salt and pepper for 1 1/2 hours or until tender. Meanwhile, chop onions and tomatoes very fine. In large skillet over medium-high heat in hot oil, cook onion-tomato mixture for 5 minutes. Add meat mixture and peanuts. Cook about 20 minutes or until sauce cooks down slightly. Serve over hot rice. Makes 6 servings.
Cook onion with meat until onion is tender and meat is brown. Drain. Add all ingredients. Cook until warm.
Stir salt into water in a very large bowl. Add squash. Weigh down with a dinner plate. Let stand 3 hours. Drain well.
Cube squash and put in casserole. Arrange apples on squash. Mix all the other ingredients and pour over the apples. Bake 1 hour at 350°.
Put powdered sugar in glass dish. Make well in center. Put peanut butter in center; pour milk around peanut butter. Put pats of butter in corners. DO NOT STIR! Put in microwave for 4 1/2 minutes. Remove. Add vanilla. Then stir. Refrigerate until firm, about 2 hours.
Mix first 5 ingredients thoroughly. Spread pretzels on cookie sheet and add dressing. Bake at 250° for 20 minutes.
Combine all the ingredients, except strawberry preserves, in a bowl. Mix well and chill. Form chilled mixture into a ring and re-chill. Fill center of ring with strawberry preserves. Serve with crackers; garnish with parsley.
Peel and thinly slice cucumbers. Toss with salt. Mix remaining ingredients and toss with cucumbers. Chill and serve.
Saute onion and celery in 2 tablespoons butter; spread 1/2 herb dressing mix in a greased 9 x 13-inch baking dish. Heat 1/2 cup butter in 1 cup water and pour over mixture. Mix chicken, sauteed onions and celery, mayonnaise, salt and pepper. Spread over crumb mixture in baking dish. Blend eggs and milk and pour over mixture. Cover and refrigerate overnight.
Brown hamburger with chopped onion. Drain. Then add remaining ingredients. Simmer 1/2 hour.
Cook in oil the onion, pepper and celery until golden. Add meat and stir to break up as it cooks. Drain. Add tomatoes, macaroni, water, salt and pepper. Stir. Cook covered 15 to 20 minutes.
Mix first 5 ingredients together and place in casserole. Mix crushed crackers and margarine and put on top of casserole. Bake at 350° for 30 to 35 minutes.
Lightly mix ingredients together. Form medium size cakes. Coat crab cakes with cracker crumbs. Fry in oil until golden brown. Makes 4 servings.
Brown meat. Drain. Stir in seasonings and tomato sauce. Simmer slowly for 20 minutes. Prepare 1/2 package of noodles according to directions. Drain. Arrange one layer of lasagna noodles in parallel strips in bottom of greased 9 x 13-inch baking dish. Top with 1/3 meat mixture and 1/3 cheese. Repeat, ending with cheese. Bake at 350°. Let stand 10 minutes before cutting.
Mix together peanut butter and corn syrup, then add cereal. Mix until coated. Butter pie pan before adding mixture, then add ice cream.
Fill 4-quart saucepot with oil on a medium flame. Separate and flatten out biscuits (in order to enlarge). Place a drop of cream cheese and/or jelly on the dough; fold over and pinch dough to seal edges. Place in oil and fry, turning frequently to brown lightly. Place on paper towel to drain oil off. Top with powdered sugar. Enjoy. If you're on a diet serve them and run!
Cook macaroni; mix all ingredients except margarine and saltines. Pour into 1, 2 or 3 casserole dishes. Top with buttered saltine cracker crumbs. Refrigerate overnight; bake in moderate oven at 370° for 45 minutes. This can be frozen without the topping. Thaw in refrigerator; add topping just before baking.
Dissolve yeast in warm water in a large bowl; let stand 5 minutes. Add sugar, 1/2 teaspoon salt and flour; stir until smooth. Turn dough out onto a lightly floured surface and knead until smooth. Cut dough into 18 pieces; roll each piece on a lightly floured surface into a 9-inch rope. Shape each rope as desired; place on greased baking sheet. Brush pretzels with egg; sprinkle with salt. Bake at 425° for 10 to 12 minutes or until golden brown.
Bring red beets to a boil in water, adding vinegar to the water. In the water, also add the allspice, caraway seed, dill seed, scallions and dill. While the red beets are boiling, peel and dice the (Kirby) cucumbers. Put them in the sour cream and mix. Let stand while you peel the red beets that are cooked. Also dice them or slice them if you desire. Add salt and pepper to taste. After the red beets and broth are cool, add the sour cream and cucumber mix.
In a large bowl, stir flour, granulated sugar, baking powder, cinnamon, salt and cloves. Add milk; beat until smooth. Stir in pears and pecans. Turn into an ungreased 2-quart casserole. In a separate bowl, combine brown sugar, butter and boiling water; pour evenly over batter. Bake in 375° oven for 45 minutes. Serve warm with ice cream or whipped cream. Makes 8 servings.
Let 2 cups of sliced peaches stand in 1/2 cup sugar for 20 minutes. Add a dash of cinnamon. Melt 1 stick butter in baking dish. Mix flour, sugar and milk with butter in baking dish. Stir in peaches and sugar with other ingredients in baking dish. Bake in 350° oven for 45 minutes.
Mix together first 3 ingredients. Cut in butter until crumbly. Place half of this mixture in 8 x 8-inch greased baking dish. Cover with cranberry sauce. Spread half of oatmeal mixture over sauce. Bake at 350° for 45 minutes. Cut in squares and serve with vanilla ice cream.
Mix dry cake mix, 1 egg and 1/3 cup oil until crumbly. Reserve 1 cup. Press mixture in ungreased 9 x 13-inch pan. Bake 15 minutes at 350°.
Heat oven to 375°. Prepare pastry. In large bowl, combine brown sugar, flour, corn syrup, eggs and vanilla; beat well. Stir in margarine and pecans. Pour into pastry lined pie pan. Bake at 375° for 35 to 45 minutes, or until center of pie is puffed and golden brown. Cool. Serve plain or with whipped cream.
Place hamburger patty on tinfoil (1 patty per 1 piece of foil). Top with carrots, onions, potatoes, salt and pepper. Wrap foil around patty and vegetables. Bake at 350° for 1 hour. (Place on a foil-lined cookie sheet to catch extra drippings.)
Drain carrots reserving 1 cup liquid. Combine carrots, reserved liquid, vinegar and remaining ingredients. Bring to a boil. Cool and refrigerate in covered bowl. Drain before serving.
Melt butter over low heat. Add marshmallows, stirring until completely melted. Remove from heat; add Rice Krispies. Mix completely. Spread into buttered 9 x 13-inch pan. Press down firmly with buttered spatula. Sprinkle top with cinnamon/sugar mixture.
Peel bananas and cut them in half crosswise. Insert a popsicle stick into each half. Melt morsels in a saucepan over low heat or microwave in glass dish or measuring cup. Heat on High power for 1 minute. Morsels will keep their shape until stirred. Add milk to the chocolate and stir until smooth. Dip each banana in melted chocolate and roll it in pecans. Place on a plate covered with wax paper or plastic. Freeze for about 3 hours. Serves 4.
Cover pie crust with chocolate chips. Mix all other ingredients and pour over the chips. Bake at 325° for 45 to 55 minutes. When the top turns gold, it is ready. If it gets brown, it will be hard.
Mix the ingredients. Roll into balls, size of walnuts. Place on cookie sheet. Bake at 350° for 20 to 25 minutes, or until brown. Makes 4 dozen.
Put all in bowl, except milk and apples. Cut in shortening like pie dough. Add enough milk to make soft dough. Roll out dough on floured surface. Cut into 8 squares. Put a handful of apples on each square. Sprinkle with 1 teaspoon sugar, 1/4 teaspoon cinnamon and 1/2 teaspoon butter. Fold dough up around apples. Seal. Place in a 9 x 13-inch pan. Bake for 15 minutes at 400°. Reduce heat and pour over syrup.
Cook chicken and take off of bones. Chop. Cook broccoli, chop up and drain. Butter 9 x 12-inch casserole dish. Put broccoli in dish, cover with the chopped chicken. Mix sour cream, soup and 3/4 cup cheese. Pour over chicken. Dot with oleo and sprinkle with 1/4 cup cheese and bread crumbs. Bake 30 to 40 minutes in 350° oven or until bubbles as heated through.
Mix Cool Whip and condensed milk with spatula. Add lime juice, a little at a time. Add a few drops of green coloring. Mix well. Put in pie shell or graham cracker shell. Refrigerate a few hours. Frost pie. Enjoy!
Mix all ingredients together. Stuff turkey. Bake at 500° until corn pops and blows tail off turkey. This recipe is for experienced cooks only!