HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix together dry ingredients. Add onion, buttermilk and egg. Drop by rounded spoonfuls into fresh hot oil. Fry until golden brown.
You will also need 1 Styrofoam cone, about 10 or 12 inches high and toothpicks.
Place dough on lightly greased baking sheet; pat to a 15 x 10-inch rectangle. Arrange ham slices lengthwise down center; place salami on top. Sprinkle with 1/4 teaspoon basil and 1/4 teaspoon oregano. Arrange Provolone cheese over herbs; top with Mozzarella cheese. Sprinkle with remaining herbs. Moisten all edges of dough with water. Bring each long edge of dough to center; press edges together. Brush dough with 2 tablespoons butter. Sprinkle with corn meal.
Peel and cut up the oranges and apples in small pieces. Drain the juice from the pineapple and do not use the juice in the salad. Add to fruit. Stir in the box of instant vanilla pudding mix from the box making sure all the fruit is covered well. Raisins, coconut and cherries may be added. Will keep for days in refrigerator in a covered bowl.
Brown ground beef and onion in a large skillet. Pour off drippings. Sprinkle taco seasoning mix over meat. Stir in tomato sauce and kidney beans. Cook slowly 10 to 15 minutes, stirring occasionally.
Cook elbow macaroni as directed on package; drain well. Place in a 2-quart baking dish. Add remaining ingredients; stir well. Bake at 350° until cheese melts, approximately 20 to 30 minutes.
Boil water with the cinnamon sticks and lemon peels; add rice and cook it covered until tender, 10 to 15 minutes. Add to the milk which has been heated in another large pot in which the sugar was added at the end to dissolve better. Cook at medium heat on the stove burner approximately 1 hour, stirring occasionally to prevent sticking to bottom of pot. Do not let it get too thick.
Fry bacon until crisp and drain on paper towel (or microwave and save fat). Add vinegar to fat and bring to boil. Tear lettuce to bite size (make ahead of time while bacon cooks). Add onions and sprinkle with salt and pepper.
Combine sugar and flour in paper or plastic bag. Shake meat in bag to coat. Brown in hot shortening. Add seasoning, tomatoes and broth. Cover and simmer about 2 hours or until meat is tender. Stir in prepared bite-sized vegetables, except peas. Cook 30 minutes, covered. Add peas and continue cooking about 15 minutes. Water may be added if needed during the 2 hour cooking. Yields 8 to 10 servings.
Mix all together in a large bowl. Pour into greased, shallow baking dish. Bake 45 to 60 minutes at 350°.
Fry bacon in skillet, save drippings. Mix egg and milk together. Dip pork chops in flour, then egg mixture, then bread crumbs. Brown pork chops in bacon drippings. Pour half of the 1/2 pint of whipping cream over pork chops. Cover and simmer for 40 minutes. Remove pork chops and add remaining half and half to pan. Heat to a boil; add bacon (crumbled) into sauce. Pour sauce over noodles.
Toast almonds at 350° until light brown. Mix together sugar, vinegar, oil and flavor packet for dressing; set aside. Combine cabbage, onions, noodles and almonds; set aside. Do not add dressing until ready to serve. Makes 8 servings.
Mix first 3 ingredients and make 2 layers with crumbled crust in between and on bottom and top.
Cut broccoli into bite-size pieces. Wash and steam until tender; drain. Melt butter in a saucepan; stir in flour and add milk, stirring constantly until thickened. Add onion, salt, pepper and cream cheese. Stir until cream cheese is melted and sauce is smooth. Combine sauce with broccoli in a casserole dish. Top with buttered bread crumbs. Bake at 350° for 30 to 35 minutes.
Put rhubarb in greased baking dish (8 x 12-inch unless more fruit is used). Mix sugar, cornstarch, water and vanilla. Cook over low heat until thick and clear. Pour hot sauce over rhubarb. Combine flour, oatmeal, brown sugar, cinnamon, salt and margarine; sprinkle over rhubarb. Bake 35 to 40 minutes at 350°.
Brown beef. Combine nacho cheese soup and cream of chicken soup in a saucepan. Heat. Heat a small amount of oil in a fry pan. Dip tortillas in oil to soften. Drain on paper towel. Spoon beef on each tortilla; add a teaspoon of onion and sprinkle with sharp cheese. Roll up and place in a casserole dish, seam side down. Repeat for each tortilla. Add green chilies to soups and pour over tortillas. Bake at 350° for 25 to 30 minutes.
Prepare pudding with milk as directed on package. Set aside. Slice Twinkies in half, lengthwise. Line a 9 x 13 x 2-inch pan with bottom halves of Twinkies, cream filling sides up. Sprinkle with 1/2 cup crushed candy. Pour on pudding. Arrange top halves of Twinkies over pudding. Spread on Cool Whip. Top with remaining candy. Cover and refrigerate at least 2 hours before serving. Makes 10 to 12 servings.
Mix all ingredients together. Form into a stiff ball. Refrigerate overnight. Roll out next day. Cut with cookie cutters. Bake at 350° until done, 8 to 10 minutes.
Preheat oven to 350°. Sprinkle salt and pepper over fish. Dot 3 tablespoons butter on top of fish. Heat chicken broth and lemon juice through. Don't boil. Grease large shallow baking pan. Place fish in pan. Stir yolks and water together. Stir flour and melted butter together. Mix with chicken broth and lemon juice. Pour over fish. Bake for 10 to 15 minutes.
Mix Cool Whip and pineapple together. Add dry pudding powder and mix. Chill.
Cream together the sugar and lard. Mix together the beaten eggs, baking powder, soda, nutmeg, salt and sour cream. Add the flour. Combine the creamed mixture to the flour mixture. Dough is very soft. Roll out and cut out. Bake at 350° until bottom is light brown. Cookies are soft. Sprinkle with colored sugar before baking.
Dissolve red hots in 2 cups hot water. Add Jell-O and applesauce. Put half of the mixture in mold. Let set. Mix softened cream cheese with 1/4 cup mayonnaise. Add nuts. Put on top of hardened Jell-O. Pour rest of Jell-O on top and let set until firm.
Dissolve jello in boiling water. Stir in cranberry sauce and pineapple. Stir until cranberry sauce melts. Add nuts. Pour 1/2 mixture into mold and chill until firm. Let remaining 1/2 stand at room temperature. When first 1/2 is firm, spread sour cream evenly over top. Spoon remainder of jello over sour cream. Chill overnight.
Use a 4-inch diameter strainer or flour sifter. Dip in hot oil to coat. Shake off excess. Line strainer with shredded potatoes. Place a 2-inch strainer on top of potatoes to keep in place. Dip into hot oil until golden brown. Tap out of strainer onto paper towels. Loosen with knife if necessary. Continue until all potatoes are cooked. Fill with creamed chicken or any stir-fry recipe.
Cream butter and sugar. Add eggs, one at a time, beating after each addition. Add vanilla and salt. Beat thoroughly. Place in oven at 275° and bake for 1 hour. Turn heat to 300° and bake for another hour or until done.
Cut tomatoes in cubes. Cut the lettuce; peel and cut cucumber. Mix tomatoes, lettuce and cucumber. Mash garlic with a sprinkle of salt and add to mixture. Add one bunch of chopped green onions. Wash and add some fresh green mint if it is in season. (If not, sprinkle on dried mint.) Squeeze lemon and add to mix. Spread with oil and some pepper. Mix the ingredients and enjoy a breath-taking of garlic and onions. Serves 4 people.
Cream margarine; add sugar gradually and cream together. Add egg and molasses; beat well. Measure and sift dry ingredients together. Add to creamed mixture and beat until flour disappears. Drop by teaspoon onto greased cookie sheet, about 2 inches apart. Bake at 375° for 10 to 12 minutes. Remove from pan and sprinkle with powdered sugar. Makes 4 to 5 dozen cookies.
In deep 12-inch skillet, brown meat on all sides in hot fat. Sprinkle with salt, pepper and onion salt. Add 1/2 cup water. Cover tightly and simmer about 2 1/2 hours, adding more water if necessary. Add potatoes and carrots. Cook for 30 minutes. Add green beans, squash and small onions. For each serving, allow 1 small squash and 2 onions. Cover and simmer about 30 minutes. Some meat will be leftover for another meal. Makes 4 servings.
Wash peppers; cut a slice of stem end and remove seeds and membrane. Parboil peppers 5 minutes in a small amount of boiling, salted water; drain and set aside.
Cook Rice-a-Roni according to package directions. Put in 9 x 13 pan. Layer over rice, mushrooms, water chestnuts and cut up cooked chicken. Mix soups and milk; pour over chicken and rice mixture. Sprinkle with paprika. Bake 45 minutes at 350°.
Bring to a boil sugar and water. Add coffee. Cook 5 to 8 minutes. Take off fire and add vanilla. Cool and add vodka.
Saute onions in margarine. In baking dish combine pork and beans, brown sugar, onions, mustard and ketchup. Stir. Cook 2 to 3 slices bacon; chop up and add to dish. Stir. Slice remaining raw bacon into quarters. Add to top of baking dish. Cook at 350° for 45 minutes to 1 hour.
Cook cabbage until tender; add salt. Drain cabbage and add the cheese, milk, butter and crumbs. Bake at 350° for 30 minutes or until brown in casserole dish.
Marinate meat for 5 to 6 hours or overnight. Cook on grill 4 to 5 minutes on each side.
Brown ground beef and drain. Mix remaining ingredients with ground beef. If too thick, you may add water. Salt and pepper to taste. Simmer until all contents are done.
Cream together peanut butter, cream cheese and sugar. Fold in Cool Whip. Spoon into pie shell. Refrigerate overnight.
Combine 6 tablespoons butter, flour, salt, curry powder and milk into a sauce. Cook mushrooms in 2 tablespoons butter for about 5 minutes. Add mushrooms and shrimp to sauce in baking dish. Cover mixture well with crumbs and bake slowly until crumbs are nicely browned, about 20 minutes at 325°.
Mix all ingredients except muffins. Spread onto the split English muffins. Toast in the oven until hot and bubbly. Cut each muffin into 4 wedges.
Cream together eggs and sugar. Add 3 cups of flour, 1/2 teaspoon salt, 1 cup pecans, 1 1/2 cup fresh apples or applesauce and 1 1/4 cup of cooking oil; mix well. Pour into 9-inch baking pan and bake at 325° for 1 hour.
Sift together dry ingredients; set aside. Mix together oil and eggs. Add sugar, then carrot baby food and vanilla. Blend in flour mixture, then nuts (if desired). Grease and flour loaf pan. Bake at 350° for 55 minutes.
Drain pineapple and oranges well. Mix all other ingredients together. Add cherries last and lightly toss. Refrigerate overnight or at least 4 to 6 hours. Serves 8 to 10.
Mix cookie crumbs, sugar and margarine. Put 2 cups of crumb mixture in bottom of 9 x 13 pan. Soften mint ice cream and put over crumb crust. Top with remaining crumbs. Freeze. Serve frozen.
Put 3 cups of rice in a pot with 5 1/2 cups of water, along with 1/2 of the scallions, oil, 1 dash of salt and 2 diced garlic cloves. Put rice to boil on medium; stir occasionally.
Sift together dry ingredients and add water, mayonnaise and vanilla. Mix well. Put in greased and floured pan. Bake about 25 minutes at 350°. Frost.
Beat eggs until thick and lemon colored. Slowly add artificial sweetener and continue beating until mixture is light and fluffy. Add green coloring, cream, lime juice and grated peel. Mix well. Pour into freezing tray and freeze until firm.
Soak broccoli in ice cold salt water for 2 to 3 minutes before breaking apart. Mix all together and toss with Hellmann's mayonnaise.
Spread nuts on bottom of a greased 9 x 13 baking pan. (An 11 x 15 pan is even better.) Spread coconut over nuts. Mix cake mix according to directions on box. Pour over coconut. Soften margarine and cream cheese. Add confectioners sugar and mix well. Pour over cake mix evenly. Bake at 350° for 45 minutes or until done.
Cream butter and cheese smooth. Add flour and mix well (should resemble pie crust). Add 1/2 teaspoon water if necessary to make dough cling together. Divide into 24 round balls, flatten and line tart tins or muffin pans.
Soak chicken breasts in egg with garlic powder (1 hour). Bread the chicken pieces and brown in oleo. Place in glass baking dish. Add the wine. Cover with Muenster cheese, sliced. Bake, covered, 15 minutes at 350°. Bake, uncovered, 15 minutes at 350°.
Scrub medium baking potatoes. Brush with salad oil. Wrap each in piece of foil, overlapping ends. Bake 45 to 60 minutes on grill or right on top of coals. Turn occasionally. Pinch to tell when done. Cut crisscross with fork in top of package and push on ends to fluff.
Beat margarine on medium speed with electric mixer until softened. Beat in powdered sugar. Slowly beat in flour until well combined. Spread or pat dough on bottom of 12-inch pizza pan. Bake at 325° for 30 minutes until lightly browned on edges.
Preheat oven to 350°. Grease and flour 13 x 9 x 2-inch pan. Beat eggs, flour, sugar, baking powder, salt, milk, rum, shortening, nutmeg and ginger together on low speed for 30 seconds. Beat on high for 3 minutes, scraping bowl frequently. Pour into pan. Bake 40 to 45 minutes or until center is done. Cool completely before frosting.
Combine all ingredients and mix well. Refrigerate. Can add more marshmallows and add 1 cup chopped walnuts.
Sift flour with soda and salt. Set aside. Combine dates, brown sugar, water and butter in large saucepan. Cook over low heat, stirring constantly, until dates soften. Remove from heat, stir in chocolate morsels. Beat in eggs, then add dry ingredients alternately with orange juice and milk. Blend thoroughly after each addition. Stir in walnuts. Bake in well-greased 15 x 10 x 1-inch pan (jelly pan) at 350° for 25 to 30 minutes. Cool.
Prepare pizza crust and spread on greased pan. Brown ground beef and onion; drain well. Spread barbecue sauce on crust. Spread ground beef on sauce; next, a layer of corn and layer of sauce. Top whole pizza with cheese. Bake at 350° for 15 minutes.
In a mixing bowl, cream the shortening, butter and brown sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla and maple flavoring. Combine the flour and baking soda; gradually add to creamed mixture. Stir in vanilla chips and pecans. Drop by rounded tablespoonfuls 2-inches apart onto ungreased baking sheets. Bake at 350° for 8 to 10 minutes or until golden brown. Cool for 2 minutes before removing to wire racks.
Mix 1/4 cup of the tomato soup with the rest of the ingredients. Shape into balls (1 1/2-inch). Brown in 2 tablespoons of shortening with 1 small garlic clove (minced) in skillet. Blend in rest of can of soup and 1 cup of water. Cover. Simmer about 40 minutes.
Pull the chicken off the bone and place chunks in a large bowl. Mix in the mushroom soup, which has been thinned with the broth, the rice, onion, salt and pepper. Pour all into a greased baking dish and cover with the bread crumbs. Melt the stick of butter and pour over the casserole. Bake for 20 minutes at 350° or until browned and bubbling.
Mix all ingredients, except chips and cheese. Line 3-quart Pyrex with crushed potato chips. Add chicken mixture and top with grated cheese and more crushed chips.
Into a large bowl, sift together flour, salt, sugar, baking soda, cinnamon, vegetable oil, vanilla, eggs and pineapple. Mix well by hand. Don't use electric mixer! Fold in bananas and nuts. Pour into a greased, floured baking tin or Bundt pan. Bake at 350° for 60 to 70 minutes.
Brown beef and pour off fat. Combine all ingredients and pour in 2-quart casserole dish. Bake at 350° for 30 to 45 minutes.
Beat yolks, add part of milk. Sift together sugar, cocoa and flour. Add to yolk mixture stirring well. Cook on medium heat. Add remainder of milk, butter and water, cook until thick. Stir frequently to keep filling smooth. Pour into baked shell. Top with meringue and brown in oven.
Preheat oven to 350°. In mixing bowl, combine all of the above ingredients, mixing well. In a casserole dish, put mixture in and top off with additional 1/2 cup of bread crumbs and a pat of margarine. Bake at 350° for 45 minutes. May be served warm or chilled.
Bring water to a boil. Add grits, Lawry's salt and salt. Cook 4 or 5 minutes. Add Velveeta cheese, oleo and Tabasco sauce. Cook on low heat until smooth, stirring constantly. Add eggs. Pour into ungreased 1 1/2-quart casserole. Bake 1 hour at 250°.
At 6:00 p.m., combine all ingredients. Mix and punch down at 8:00. Make into rolls at 10:00. Let raise until morning. Bake at 350° for 20 minutes. Makes 5 dozen buns.
Brown hamburger; add taco seasoning and water. Let simmer. Heat refried beans and warm tortilla shells. Mix tomato sauce with taco sauce and spread 3/4 cup of this mix on bottom of 9 x 13-inch pan. Set aside the rest of sauce mixture. Fill each tortilla shell with 1/3 cup each of cheese, meat mix and beans. Fold shells burrito-style and line them up in pan. Top with remaining sauce and sprinkle with remaining cheese. Bake at 350° for 30 minutes or until cheese is melted. Before serving, spread sour cream on top.
In a saucepan, combine all ingredients except vanilla. Boil for 2 minutes (be careful not to scorch); remove from heat. Add vanilla. Cool and beat until frosting reaches consistency for spreading.
In a 5-quart Dutch oven combine all ingredients. Cover and bake at 300° for 2 1/2 to 3 hours. Stir every hour until meat and vegetables are tender.
Line large baking dish with sauerkraut; place chops on top of sauerkraut. Salt and pepper to taste. Cover with brown sugar. Gently pour water in along side of pan. Cover and bake in a 325° for 3 hours or until chops are tender.
Pre-heat oven to 350° if using a metal 13 X 9 pan, 325° if using a glass one. Combine crumbs with butter and press into bottom of pan. Pour condensed milk over the crumb mixture. Add the second layer by pressing the coconut over the top of the crumb/condensed milk. Layer the chocolate chips next. End with a layer of walnuts. Press entire mix down. Bake for 25 to 30 minutes, until the coconut is lightly browned. Let the pan cool for 1 to 2 hours, then cut into bars.
Line an 8 x 8 inch square pan with foil; grease. Melt semi-sweet chocolate chips with 2 Tbsp. chunky peanut butter over low heat in a small sauce pan; stir well. Pour half of chocolate mixture into prepared pan. Let stand 10 -15 minutes to cool slightly. Melt white chocolate baking bars with remaining 1 Tbsp. peanut butter over low heat in a small sauce pan. Spoon half of the white chocolate mixture over dark chocolate mixture. Drop remaining dark and white chocolate mixture by spoonfuls over mixture in pan. Using a small metal spatula knife, pull through the chocolate to make tiger stripes. Freeze about 1 hour or until firm. Remove from pan, peel off foil, cut into 36 pieces. Refrigerate until ready to serve. Makes 36 squares.
Place all ingredients in blender. (Crack ice cubes before dropping in the blender, if your blender directions so state.) Blend thoroughly and serve immediately.
In skillet, add butter and brown chops; season with salt and pepper to taste. Layer vegetables in crock pot and top with chops. Mix soup and water together. Add worcestershire sauce and pour over chops. Cover and cook on low for 6 hours.
Mix in small bowl, mashed avocados, lemon juice, salt and pepper. Mix together in second small bowl, sour cream, mayonnaise and Taco seasoning mix. Layer all ingredients in a 9 inch x 13 inch dish starting with the bean dip (or refried beans) and ending with the Mexican blended cheese. Order of layer: Bean dip, Avocado mixture, sour cream mixture, tomatoes, olives, onions, and cheese.
In a small bowl, dissolve mustard with 1 tablespoon water. Add the rest of the ingredients and beat well. Serve over fish, meats, vegetables or salads.
Brown sausage, drain off fat. Mix together beaten eggs, milk, salt, mustard. Break up bread, add cheese and sausage. Pour into a greased glass baking dish (11 x 7-inch). Refrigerate overnight. Marvelous brunch dish. Bake at 350° for 45 minutes.
Crush Oreo cookies. Set aside. Slice ice cream in eighths, it's easier to slice into halves and then slice each half into half and so on.
Put all ingredients except eggplant into a frying pan. Bring to a boil and let simmer until sauce has thickened. Place 1/2 teaspoon butter or margarine on sheet pan. Lay out eggplant and top with ingredients from frying pan. Bake at 450° for 15 minutes.
In a large salad bowl, combine the first 9 ingredients. Blend together remaining ingredients and toss with vegetable mixture. Chill. Yield: 12 to 16 servings.
In large pot, cook fettuccine as directed. Add spinach to water during last 4 minutes of cooking time. Drain fettuccine and spinach in a colander. In same pot, over medium heat, combine water, cheese, bouillon and nutmeg; Stir constantly until cheese is melted. Add fettuccine and spinach; mix well. Garnish with toasted bread crumbs and grated parmesan cheese if desired. Makes 6 - 1 cup servings.
Melt butter, add sugar, slightly beaten eggs, flour, vanilla and chocolate chips. Bake in greased pan at 350° for 25 minutes.
In skillet over medium gas flame, fry bacon until crisp; remove from skillet. Crumble. Drain fat, reserving 1 tablespoon. Saute celery and onion in reserved fat over medium gas flame. Add beans and dill; heat. Add processed cheese spread; turn off flame. Stir until cheese spread begins to melt. Top with bacon. Yield: 6 servings.
Preheat oven to 450°. In a large bowl, add all ingredients. Toss in bowl until potatoes are evenly coated. Empty potatoes into shallow baking or roasting pan. Bake 40 minutes or until potatoes are tender and golden brown. Makes 8 servings.
Cook shell according to package directions and drain. Mix in larger bowl, remaining ingredients except the spaghetti sauce. Line bottom of a 13 x 9-inch pan with 1 cup sauce. Fill each shell with cheese mixture. Top with remaining sauce and bake in oven at 350° for approximately 1/2 hour. Serves 4 to 6.
Slice apples in 9 x 12-inch Pyrex dish. Use generous amount of apples. Fill about 1/2 full. Sprinkle with 1 cup sugar and pour apple juice over apples. Cook until bubbly and hot thoroughly. Cut brown bread in 3 pieces. Remove crust. Pour over apples evenly. Mix egg, melted margarine, flour, 1 1/2 cups sugar and lemon flavoring. Mix ingredients and pour over bread slices. Bake at 370° until golden brown.
Dissolve yeast in warm water. Add sugar, salt, butter, 1/2 cup Parmesan cheese, onion flakes, oregano and 3 cups of flour. Beat until blended	and smooth, about 2 minutes. Add rest of flour or enough to make a stiff dough. Knead, adding flour until smooth and not sticky. Let rise in a warm place 45 minutes or until doubled in	bulk. Punch down dough and knead a few minutes. Lightly grease one 2 quart casserole or 2 loaf pans. Turn into	containers, butter top lightly and sprinkle with 1 tablespoon	Parmesan cheese. Let rise again and bake in a 375° oven preheated for 50 minutes (large casserole) or 30 to 40 minutes (2 loaf pans) until nicely browned. Cool on wire racks. Serve warm.
Cream margarine and brown sugar; add flour and nuts. Set aside half of this mixture; press remaining mixture into a 9 x 13-inch pan and bake in 350° oven for 12 to 15 minutes. Blend granulated sugar and softened cream cheese. Add eggs, vanilla, milk and lemon juice; beat well. Pour over prebaked mixture. Sprinkle with remaining crumb mixture. Bake at 350° for 25 minutes. Allow to cool, then refrigerate. When chilled, cut into squares.
Follow jello box directions for pudding instead of pie. (Makes the pie fuller.) Pour into crust. Icing with cool whip. I like to put chocolate slices or some kind of candy on top of cool whip. Refrigerate.
Preheat oven to 350°. Scrub unpeeled sweet potatoes; rub with vegetable oil. Pierce in several places with a fork and wrap in foil. Place directly on rack. Bake for 30 to 40 minutes. Cut a crosswise gash in top of each potato. In a bowl, beat butter with ginger until fluffy. Spoon into a serving bowl. Serve over sweet potatoes. Serves 12.
Separate ladyfingers. Line sides and bottom of a 9 or 10-inch spring-form pan with ladyfingers. Press in firmly. Set aside.
Mix water and sugar and bring to a boil. Boil until sugar is well mixed. Add tea bags and let stand until cool. Add brandy, orange juice and lemonade to mixture and mix well. Pour into quart containers and freeze. To serve, spoon into a medium size glass, or, if brave, into a very large glass and add 7-Up to taste. Keep the unused frozen.