HumbleIntelligence/food-ner-1-Million huggingface dataset:
Slice tomatoes 1/4-inch thick. Sprinkle both sides with salt and lemon-pepper. Let stand for 20 to 25 minutes. Dip each tomato slice into egg, then into cornmeal. In a large skillet, heat oil over medium heat. Fry tomatoes for 3 to 4 minutes on each side or until tender and golden brown. Drain on paper towels. Serve immediately. Yield: 6 to 8 servings.
Drain sauerkraut (reserve juice for gravy). Spread steaks in a row. On top of each, lay a piece of bacon and a small round of kraut. Roll up the steak tightly and fasten with toothpick. Lay on platter and cover with flour. Brown in frying pan with 1/2 cup hot fat and 1 teaspoon sugar. Brown rolls on all sides. Follow directions on onion soup package; put in a roaster and add rolls. Drain fat from frying pan after rolls have been browned. Add water and sauerkraut juice; loosen any particle of meat, flour, etc.; add to rolls. Bake for 2 hours at 325°. Makes about 25 rolls. Serve with dumplings or broad noodles.
Mix altogether and put in casserole. Bake in 350° oven for 30 minutes. Top with crushed potato chips.
Preheat waffle iron on medium. Sift together dry ingredients. Beat egg whites and set aside. Beat egg yolks and melted shortening. Add dry ingredients and beat with mixer until smooth. Fold in beaten egg whites. Makes 10 waffles.
Mix pineapple and pudding well; blend in Cool Whip until it is completely green in color. Add nuts. Refrigerate until ready to serve. If used as a dip, remove from refrigerator about 30 minutes before serving. Serves 4 to 6 as salad and 15 to 25 as a dip.
Slice onions into thin rings. Heat butter and sugar in a large saucepan. Add onions and cook slowly until golden brown. Gradually add beef stock, salt and pepper. Heat until it begins to boil. Let simmer, covered, for about 1 hour. Turn off heat and add cognac to your own taste. Place bread and cheese on soup. Heat in broiler until cheese melts.
In a skillet cook onion and bacon until bacon is crisp and onion is tender but not brown. Drain.
Melt oleo, peanut butter and chocolate chips on stove or in microwave. Pour over Crispix and stir until cereal is coated. Shake in paper bag with powdered sugar. Store in airtight container.
Slice each bacon slice in thirds. Wrap each chestnut in 1/3 slice bacon. Place in 9 x 13-inch pan and bake at 425° for 25 minutes. Drain well. Combine brown sugar, catsup and mayonnaise. Pour over chestnuts and bake an additional 15 minutes. Insert toothpick in each to serve.
Cut tops from vegetables, reserve. Hollow out and wash, invert to drain. Brown beef in margarine; add onion and cook until transparent. Add remaining ingredients; bring to a boil. Fill vegetables with mixture; replace tops. Bake, uncovered, at 350° for 1 1/2 hours.
Spread frozen hash browns in large baking dish. Salt and pepper to taste. Melt 1 cube oleo. Add cream of chicken, cheese, onion and sour cream. Mix well and spread over potatoes. Melt 1 cube oleo and Post Toasties and spread this over the top of the potato mixture. Bake for 1 hour at 350°.
Mix ingredients together and chill. Makes 3 cups. Will keep for 1 week.
Mix together the first 3 ingredients and place half in baking dish, 13 x 9 x 2-inch. Combine the chicken, onion, green onion tops, celery, mayonnaise and salt. Spoon over dressing and cover with remaining dressing. Beat the eggs slightly. Add the milk. Pour over whole mixture. Cover with foil and refrigerate overnight. Take out 1 hour before baking. Spread the soup over casserole. Bake, uncovered, at 325° for 40 minutes. Sprinkle with grated cheese and return to oven to melt cheese.
Combine all ingredients but bread and margarine. Soak bread in mixture. Brown in butter on both sides. Makes 8 slices.
Preheat oven to 350°. Beat egg yolks slightly; add sugar and flour. Beat. Add cocoa and vanilla and fold in beaten (stiff) egg whites. Grease 10 x 16-inch shallow sheet pan, cover with greased waxed paper or kitchen parchment. (I use the parchment.) Spread batter and bake 12 to 14 minutes. Turn out on damp towel that has been sprinkled with confectioners sugar and roll up. (May be frozen at this point.) Defrost and unroll to assemble later. Spread with part of Smucker's chocolate fudge. Beat whipping cream; add enough Hershey chocolate syrup to make a rich chocolate cream. Add 1 1/2 ounces rum or chocolate liqueur. Spread 1/2 of cream on top of fudge. Roll up and cover with more chocolate fudge and rest of cream mixture. Decorate with shaved bitter chocolate.
In 13 x 9-inch pan, melt butter; sprinkle crumbs over butter. Pour condensed milk evenly over crumbs; top evenly with remaining ingredients. Press down gently. Bake at 350° for 25 to 30 minutes until lightly brown. Cool before cutting. Store at room temperature.
Wash, scrape and slice carrots into pan with lid. Add small amount of water and cook until just tender-crisp. Drain. Add 1/4 cup each of vinegar, sugar and oil. Salt to taste. If needed to cover carrots, you may add equal amounts of vinegar, sugar and oil. Chill before serving.
Cream butter and blend in sugar. Add vanilla and blend in, then add flour and pecans; mix well. Chill batter for a couple of	hours and form into small individual balls. Place them on greased cookie sheet about 1-inch apart. Bake in slow 300° to 325° oven	25 minutes. When cookies cool, roll in confectioners sugar. Makes 40 cookies.
Mix sugar, cocoa, milk, and flavoring all together in a medium saucepan and cook on top of stove. Start heat on high to boil, then lower to medium heat. Put a cup of cold water to the side for later use. Mixture should cook to ball stage. You can test this by dropping a small amount of mixture into the cold water to see if mixture forms a small ball. Keep stirring mixture and checking the stage of cooking, by changing the water after each test use, until the ball stage has been reached. Remove from heat and add butter, mixing butter into mixture well. Pour into lightly buttered dish and let set. When fudge has reached full setting stage, slice and serve.
In a mixing bowl, beat cake mix, water and extract on low speed for 30 seconds. Scrape bowl; beat on medium for one minute. Fold in coconut. Drop by rounded teaspoonfuls onto a parchment paper lined baking sheet. Bake at 350 degrees for 10-12 minutes or until set. Remove paper with cookies to a wire rack to cool. Yield: 2 1/2 dozen. 89 calories each.
Cook rice in 6 cups water. Cook bacon; brown onions in bacon fat until light brown. Drain rice and mix with ingredients. Put in greased casserole dish. Bake at 375° for 45 minutes; then turn down heat to 350° and bake 20 minutes more.
Mix egg to hash; add garlic, coriander, chili pepper and Bisquick mix and form into a 1 tablespoon size ball. Then pat down; flatten and fry. Oil should not be high.
Preheat oven to 350°. In a medium bowl, combine sauce and water. In another medium bowl, combine Ricotta cheese, eggs and oregano. Grease a 13 x 9-inch baking dish. Spoon in 1/3 sauce. Top with 1 cup uncooked elbows, 1/2 Ricotta mixture, 1/2 Mozzarella and 1/3 sauce. Repeat layering, using remaining macaroni, Ricotta cheese mixture and sauce. Reserve Mozzarella. Cover with foil. Bake 45 minutes. Uncover; top with remaining cheese. Bake, uncovered, 15 minutes longer.
Boil chicken until well done. Debone and cut into bite size. Reserve 2 cups broth. Saute onion in butter until slightly cooked. Tear tortillas into small pieces into large bowl. Add chicken, broth, onion, chilies and soups. Mix well. Add 1/2 of the cheese and mix slightly. Pour into baking dish. Top with 1/2 cheese. Bake at 350° for 35 to 40 minutes.
Mix milk, oleo and sugar. Bring to boil and boil 8 minutes. Add remaining ingredients and stir until all are melted. Pour into buttered dish and when cool, cut into squares.
Preheat oven to 450°. Sift flour. Work Crisco into flour. Add buttermilk. Mix well. Roll out on floured board and cut 12 (2-inch) biscuits. Place on greased baking sheet. Bake approximately 10 minutes or until golden brown. Butter while hot.
Slice onions on top, then bake about 45 minutes to 1 hour on slow (low).
Make crust by mixing 2 cups fine vanilla wafer crumbs with 1 stick oleo. Press in cake pan, reserve some for topping. Pour filling into crust and bake at 375° for 35 minutes or until filling is set. Refrigerate.
Preheat oven to 350°. In large bowl, cream butter and sugars until light and fluffy. Beat an egg and vanilla. In medium bowl combine flour, baking soda and salt; blend into creamed mixture. Stir in M & M chocolate mini baking bits and nuts. Drop by heaping tablespoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 10 to 13 minutes. Cool completely on wire rack. Store in tightly covered container. Makes about 3 dozen, 3 inch cookies.
Place tortilla chips onto plate, then spread cheese on chips. Put into microwave for 10 seconds or until cheese melts.
Thaw frozen bread and cut into 24 to 30 pieces. Form into balls. Combine all other ingredients. Dip the balls in this mixture and put in a bread pan. (However they stack up is fine.) Let rise to loaf size. Bake at 375° for 30 minutes. Let stand 10 minutes and turn out. Wrap in foil and reheat when wanted.
Wash chicken and pat dry. In a 13 x 9 x 2-inch pan, melt shortening. Mix all dry ingredients and coat chicken pieces. Place chicken, skin side down, in melted shortening. Bake at 425° for 30 minutes. Turn chicken; cook 30 minutes longer or until thickest piece is tender. Yields 4 servings.
Bake ham for 1 hour at 325°. Mix together flour, salt and margarine; lightly beat salad oil and egg. Blend into flour mixture, using 1 tablespoon at a time. Stir in ice water until dough forms a ball. Wrap dough in waxed paper. Refrigerate for 1 hour. Cool ham slightly; roll dough 12 x 16 x 1/8-inch thick around ham. Place on a baking sheet; pierce with a fork. Bake at 325° for 30 minutes. Serve with cranberry-orange relish in cups made from orange rind.
Brown and drain the hamburger. Mix all ingredients together. Put in roaster and bake at 250° to 275° for 2 hours.
Butter medium sized cake pan. Pour pineapple and juice in pan. Pour pie filling over pineapple. Spread dry cake mix over fruit. Melt margarine and pour evenly over dry cake mix. Bake at 300° for 30 minutes, then 350° for 30 minutes. When cool, refrigerate and cover with foil.
Dissolve yeast in lukewarm water and set aside. Mix together flour, sugar and salt. Cut in butter. Combine egg, milk and yeast. Add to dough, mixing well. Cover and chill at least 2 hours. Turn dough onto lightly floured board. Punch down. Cover with a towel. Let rest 10 minutes. Roll to a 10 x 18-inch rectangle. Spread with 2 tablespoons butter. Combine sugar and cinnamon. Sprinkle 1/2 cup over dough. Roll up as a jelly roll. Seal edges and cut in 1-inch slices. Dip slices, one at a time, in remaining cinnamon sugar mixture. Roll out into 18 (5-inch) rounds. Sprinkle with a few nuts, pressing in gently. Place on ungreased cookie sheets, brush with butter and sprinkle each with 1 teaspoon of cinnamon sugar mix. Bake at 400° for 12 minutes. Cool on wire racks. Makes 18.
Mix all ingredients into cooked rice, except cheese. Pour into casserole dish. Add cheese to top. Cook in a 350° oven until cheese is melted.
Put melted margarine in a 9 x 13-inch dish. Mix sugar, flour and milk and drop by spoonfuls into melted butter. Put peaches all over top of batter. Bake in moderate to hot oven until it bubbles up all over.
In heavy saucepan, melt chocolate and peanut butter. Add Rice Krispies, raisins and chopped salted peanuts to melted chocolate. Stir until well mixed. Drop by teaspoonful on waxed paper. When hard, put into container and refrigerate. Makes about 2 1/2 dozen cookies. Keeps well.
Saute the ingredients over medium heat for about 5 minutes. Pour into 2 dishes and serve.
Mix all together and store in air-tight jars. When ready to serve use 2 heaping teaspoons to 1 cup boiling water.
Mix together cake mix, butter and one egg; press in bottom of a greased 9 x 13-inch pan to form the bottom crust.
Combine all ingredients, except coconut. Form into 1-inch balls. Roll in coconut. Refrigerate.
Heat oven to 350°. In a small mixer bowl, beat egg yolks, sugar, flour and salt on medium until thick. On low speed, blend in whipping cream and vanilla. Stir in walnuts. Pour into crust and bake 50 minutes.
In a mixing bowl, beat eggs. Gradually add sugar. While beating, slowly pour in oil. Add vanilla. Combine dry ingredients; add alternately with the sour cream to the egg mixture. Gradually fold in blueberries.
Combine vegetables; toss well. Combine remaining ingredients. Pour over vegetables. Let stand in refrigerator overnight.
Heat oven to 350°. Grease and flour an 8-inch layer pans or oblong 13 x 9-inch pan. Mix dry ingredients in a bowl. Add shortening, juice, cherries and milk. Beat 2 minutes. Add egg whites. Beat 2 more minutes. Fold in nuts. Pour in pans. Bake layers 30 to 35 minutes or oblong 35 to 40 minutes.
Pound chicken breasts to 1/4-inch thickness. In bowl, beat eggs slightly; dip chicken into eggs and bread crumbs to coat evenly.
Mix and simmer spaghetti sauce and water. Set aside. Mix cheeses, salt and pepper. Stuff in manicotti shells. Put 1 cup sauce in bottom of a 9 x 12-inch pan. Put stuffed manicotti in single layer in pan with sauce. Top with remaining sauce. Cover with foil. Bake at 400° for 40 minutes.
Saute the green peppers, celery, onion and pimentos. Add rest of ingredients and shape into loaves. Bake at 350° for 1 hour, then pour Sweet Sour Sauce over and bake an additional 20 minutes.
Measure 3 cups of flour into large bowl; answer telephone. Take large bowl off small sons head; sweep up floor. Measure 3 cups of flour in large bowl. Measure 1/4 cup shortening; answer door bell. Wash shortening from sons hands and face. Add 1/4 cup shortening to flour; mix well. Rock crying baby ten minutes. Answer telephone. Put son in tub and scrub well. Scrape flour and shortening mixture from floor, adding enough tears to relieve tension. Open 1 can of beans with remaining strength.
Boil together	for 1	minute	the last 5 ingredients. When cool, pour over vegetables and marinate.	Serves 10 to 12. Keeps 3 weeks.
Put fish fillets in a bowl with an airtight lid. Add all the ingredients and mix well. Cover and marinate at room temperature for at least one hour.
Remove 1 cup cake mix from box. Mix together remaining cake mix, 1/2 cup soft butter and 1 egg. Press into 13 x 9-inch baking dish.
Brown onions in butter	Add salt, pepper, consomme and water. Cook for about a half hour. Remove from heat and put soup in bowls. Then add toast and top with cheese. Put under broiler until cheese is melted. Serves 6.
Cut up broccoli. Fry bacon until crisp. Add onion, crumbled bacon and cheese to broccoli. Mix sugar, Miracle Whip and vinegar. Pour over broccoli mix. Marinate at least 6 hours.
Mix first four ingredients in a large bowl. Add beaten eggs, butter and vanilla. Fold in grated apples. Put in 2 (9-inch) pie crusts. Bake at 400° 10 minutes, then reduce heat to 350° for 25 to 35 minutes.
Grind cranberries. Add sugar. Mix orange juice with gelatine and heat until it boils. Add to cranberries. Add drained pineapple and nuts. Mix well and refrigerate.
In a medium bowl, beat together oil, vinegar, onion, garlic and spices, using a fork. Add beans and pimentos. Mix carefully. Cover and chill until serving time.
Saute butter, onion and garlic until creamy. Add water if too thick. Add 1/2 pound Velveeta cheese and 3/4 pound jalapeno cheese and stir. Add spinach and stir. Let cool prior to spreading on bread.
Beat sugar and butter together; add eggs. Beat until thoroughly mixed; add flour and blend well. Stir in chocolate and vanilla. Pour into a greased pie plate. Bake at 325° for 25 minutes. Serve with vanilla ice cream.
Mix the following and press into a 6 x 10-inch pan or an 8 x 8-inch pan: shortening, 1/2 teaspoon salt, 1 cup flour and 1/2 cup brown sugar. Bake at 325° for 15 minutes. Then mix 1 cup brown sugar, vanilla, eggs, baking powder, 2 teaspoons flour, 1/4 teaspoon salt, coconut and walnuts. Place on top of first mixture and bake for 25 minutes longer. Cut in squares.
Combine all ingredients and cook until thick. Add a tablespoon of butter and 1 teaspoon of vanilla. Pour into 9-inch baked shell. Cover with meringue and brown.
In a medium bowl, sprinkle salt over sliced cucumbers. Let stand 20 minutes. Drain. Add remaining ingredients. Toss lightly. Cover and chill. Makes 4 servings.
Fry bacon crisp, brown onion and pepper in bacon grease. Mix all ingredients together; cook for several hours at very low temperature. Crumble bacon in, salt and pepper to taste.
Prepare whipped cream flavor with 1 Tbsp. sugar and 1 teaspoon vanilla. Take cookies and layer with whipped cream and lay stacks horizontally on a dinner size plate about 3 rows wide. Frost with remaining whipped cream. Refrigerate at least 4 hours before serving to allow cookies to soften. Slice on the diagonal. Before we had electricity our foods were kept cold in ice boxes which were metal covered boxes with places to store blocks of ice which we bought from a man who delivered the blocks to the house.
Preheat oven to 325°. Grease loaf pans. Mash bananas with fork in bowl. Add all other ingredients, mix well. Bake 1 hour. Makes one large loaf or 2 small ones. Add nuts if you like. Enjoy!
Brown burger; drain off fat. Cut tomatoes in fourths. Put everything in large pot. Let this boil. Add water for seashells, then add the shells. Keep adding small amounts of water so as not to dry out the chili.
Cover cookie sheet with aluminum foil. Arrange saltine crackers on cookie sheet. Cook brown sugar and margarine over low heat for about 20 minutes or to hard crack. Pour over saltines and bake 5 minutes at 400°. Remove from oven and cover with chocolate chips and pecans, if desired. Cool in refrigerator until hard and break into pieces.
Put 1/2 of batter in bundt cake pan. Sprinkle 1 Tbsp. brown sugar and 1 tsp. cinnamon over half of the batter. Add the other half of batter. Bake at 350° for 45 minutes to 1 hour. Glaze.
Cook beets 35 to 40 minutes. Remove skins. Chop coarsely. In saucepan, heat vinegar, sugar and salt; stir until dissolved. Add other ingredients; boil 10 minutes, covered. Best if kept in refrigerator until used. Makes 1 1/2 cups relish.
Mix sugar and butter, then rest of ingredients. Grease and flour 9 x 13-inch pan. Bake at 350° for 25 to 30 minutes.
Coat chops in flour and salt mixture; brown chops in bacon drippings. Drain mushrooms; save liquid. Add enough water to liquid to make 1 cup. (If mushrooms are not used, 1 cup of plain water can be used.) Add molasses, vinegar and soy sauce to liquid or water; mix well. Lay pepper, onion and mushrooms over chops. Pour mixed liquid over chops; simmer on low heat until chops are soft, about 45 to 55 minutes.
Melt margarine in large saucepan. Add and saute carrots. Sprinkle sugar over carrots to glaze. Add flour, curry powder and broth. Bring to a boil while stirring. Remove from heat and puree in blender until smooth. Add salt to taste, and sour cream or yogurt. Pour into soup bowls and serve immediately. Serves 2.
Mix and sift together flour, baking powder, salt, soda, ginger and cinnamon. Cream shortening and gradually add sugar, creaming well. Add egg. Mix milk and molasses. Add dry ingredients alternately with liquid, beating until smooth after each addition. Drop from teaspoon onto lightly greased baking sheet. Bake at 350° for 12 minutes. Makes 4 dozen.
Remove tough outer leaves of cabbage, quarter, then core. Thinly slice each quarter. Cook cabbage in Crisco and salt in a large skillet for 30 minutes over low heat. Stir in remaining ingredients and heat thoroughly.
In a large buttered bowl, combine popcorn and 2 cups peanuts or raisins; set aside.
The next time you have steak and baked potatoes, plan on using the leftovers for this easy brunch dish.
Bake 25 to 30 minutes at 350°. Saute sliced onions in butter. Add cream of chicken soup and 2/3 cup milk. Top with shredded Swiss cheese and sliced French bread.
Mix pretzels, margarine and 3 tablespoons sugar in 9 x 13-inch pan. Bake for 8 minutes at 400°. Cool. In a bowl, mix the cream cheese, Dream Whip and the 1/2 cup sugar. Blend together well, then spread over pretzels. In a large size bowl, mix up the jello. Mix in the strawberries. Pour over the cheese mixture; chill until firm. Cut with a sharp knife.
In 2-3 quart container stir together bran and water. Let stand until water is absorbed. In another large bowl combine oil, sugar and honey. Mix well. Add eggs and beat well. Mix in buttermilk. Mix oil mixture into bran mixture in the large container. In another bowl combine and mix flour, soda, salt and granola. Slowly blend these ingredients into bran mixture. Cover and refrigerate batter for several hours or overnight. Spoon batter into greased muffin tins. Bake in 400° oven for 22 to 25 minutes. Batter will keep refrigerated for 4 weeks, if tightly sealed.
Cream margarine, cream cheese and sugar until light and fluffy. Add vanilla. Beat well. Add eggs one at a time, beating well after each addition. Stir in flour. Spoon mixture into greased and floured 10-inch tube pan. Bake at 325° about 1 1/2 hours.
Place the biscuit mix, egg and milk in a bowl and beat with a rotary beater until smooth. Add the spices and blueberries and mix well. Drop by spoonfuls onto a hot, greased griddle and cook until brown on both sides, turning once. Serve with syrup.
Cut hen in half. Sprinkle with salt. In skillet over medium heat, in hot butter, cook hen until brown on both sides, about 10 minutes. Stir in bouillon and 1 cup water. Heat to boiling. Reduce heat to medium-low, cover and cook 15 minutes. In cup, mix flour and 1 tablespoon water. Gradually stir into liquid in skillet. Cook, stirring, until thickened. Contains 245 calories. Serves 2.
Place butter, sugar, cornstarch and milk in saucepan. Cook and stir until thick. Remove from heat and stir in vanilla. Pour into prepared shell and sprinkle with nutmeg.
Cook the tomatoes with the onions. Run through sieve. Use 8 quarts tomatoes. Add the remaining ingredients. Boil down until thick. Leave in kettle until cold. Put into bottles; will not have to be sealed.
Combine marshmallows, butter, vanilla and food color in top of double boiler. Heat over water until marshmallows and butter are melted, stirring frequently. Gradually stir in corn flakes. Drop from spoon onto waxed paper. With hands, shape into a wreath. Decorate with red candies. Will make many 2-inch wreaths or one large wreath.
Cook mixture of butter and sugar in a heavy skillet, stirring with a whisk constantly until mixture bubbles. Pour over the cornflakes (in a large bowl); toss well, then quickly press into small individual ring molds. These make light crispy "nests" in which to serve ice cream of frozen yogurt. Lemon cream is particularly favored flavor.
Heat oven to 350°. Mix mushroom soup and milk. Reserve 1/2 cup of the mixture. Mix remaining soup mixture, rice, mushrooms (with liquid) and 1/2 the onion soup mix. Pour into ungreased 13 x 9-inch pan. Place chicken on top. Pour reserved soup mixture over chicken. Sprinkle on remaining onion soup mix. Cover with foil; bake for 1 hour. Bake 15 minutes longer, uncovered.
Stir together sugars and syrup in saucepan and bring to boil. Remove from heat and stir in peanut butter. Mix well. Add vanilla and cereal. Drop from teaspoon on wax paper.
Preheat oven to 425°. Mix dry ingredients in a large bowl. Mix milk, bananas, egg whites and oil in a bowl or blender. Add to dry ingredients and mix well. Line the muffin pan with paper baking cups and fill them with batter. Bake for 17 minutes. Makes 12 muffins.
First 3 ingredients will form pastry for tarts. Cut margarine and cream cheese into flour in mixing bowl. Shape into ball or long roll. Divide into 24 small balls. Press over bottom and side of muffin cups to form tart shells. Combine egg, brown sugar, margarine, vanilla, salt and pecans in bowl. Spoon into tart shells until 2/3 full. Bake at 350° for 20 to 25 minutes until lightly browned. Yields 24 miniature pecan tarts. A favorite for parties or receptions.