HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat fat or oil (1 1/2 inches) to 375° in electric skillet. Mix sugar and cinnamon in paper or plastic bag; set aside. Stir baking mix and water to a soft dough. Drop dough by teaspoonfuls into hot fat. Fry about 1/2 minute on each side or until golden brown and puffy. Drain. While warm, shake puffs in sugar mixture in bag. Makes about 1 dozen.
In large skillet, brown chicken in shortening (pour off fat). Add remaining ingredients. Cover and simmer 30 to 35 minutes. Serves 4.
Mix sugar, syrup and butter.	Add eggs, flavoring and pecans. Pour in uncooked pie shell and cook 10 minutes at 400°. Reduce heat to 325° and bake 30 minutes or until firm.
Combine sugar, flour and salt in top of double boiler. Mix 1 egg and 3 egg yolks. Save whites for topping. Stir in milk. Cook over boiling water, stirring constantly until thickened. Remove from heat and add vanilla. Put small amount of custard in 1 1/2-quart casserole. Layer vanilla wafers and bananas. Add 1/3 custard for each layer. Makes 3 layers and end with custard.
Dissolve jello in 1 1/2 cups boiling water and 2 packages of strawberries. Add pineapple (not drained) and bananas. Cool until syrupy. Put half in pan and set in refrigerator. When set, spread with sour cream and rest of the jello mixture. Refrigerate.
Put the sugar in an aluminum or enamel pan (not Teflon). Add water and stir; bring to boil. Reduce heat so that mixture boils, but not furiously. Stir constantly until mixture forms a soft ball in cold water. Add shelled nuts, stirring gently. Stir until evaporation reduces the liquid to zero and nuts crust. Sprinkle vanilla over nuts. Stir until pan is dry and nuts are dry. Spread nuts on cold cookie sheet (I put down wax paper) and let cool before packaging.
Mix potatoes, water, celery, carrots, onions, parsley, bouillon cube, salt and pepper in cooking pot and simmer 20 minutes.
Do not mix above ingredients. Put each ingredient in separate layers in 13 x 9 inch pan. Press each layer down as you would in making pie shell. Finish top layer by spreading condensed milk over it. Line cooking pan with greased wax paper and bake for 25 minutes at 350°. When cookies are done, peel off wax paper, cut cookies and cool.
Saute pepper, celery and onions in butter. Mix flour and butter and microwave 1 minute. Add milk and microwave 5 minutes. Whisk until smooth and thick white sauce. Mix together all ingredients and pour into casserole. Top with crushed potato chips. Bake at 375° for 30 to 45 minutes or until bubbly throughout.
Mix together. Split loaf of French bread lengthwise. Form cover for bread with aluminum foil. Spread mixture on the two halves. Put in broiler for a couple minutes. Watch closely; it burns easily. Serves 10.
Combine milk, Crisco and sugar. Bring to boil, then cool to lukewarm. Soften yeast in water, add beaten egg and yeast. Sift flour with salt. Add liquid to flour and salt. Turn to floured board and knead until smooth. Place in greased bowl, covered, and let rise until double in size. Knead again, then make into rolls. Let rise again then bake.
Brown sausage in skillet. Drain. Melt cheese in double boiler or microwave oven. Combine tomatoes and green chillies with cheese and sausage. Serves 6 to 8.
Heat sugar, oleo, flour and eggs. Add pineapple, coconut and vanilla. Pour into pie shell. Bake at 350° for 35 minutes.
Brown chops on both sides in oleo. Remove from pan. Pour water in pan and add bouillon. Stir until dissolved. Add rice and seasonings. Pour all into an ovenproof casserole. Place chops on top of rice. Top each chop with a slice of onion, tomato and green pepper. Cover and cook until done, about 1 1/2 hours at 350°. Makes 4 servings.
Cream together margarine and sugar. Add eggs, one at a time. Beat in flour and flavoring. Pour into tube pan (greased and floured) and bake at 300° for one hour and at 325° for 15 minutes. Do not open oven until cake is done!
Combine ingredients. Place in buttered casserole dish. Bake, uncovered, at 300° for 30 to 40 minutes.
Combine softened cream cheese and marshmallow cream. Mix until well blended. Serve fresh fruit and cookies as dippers. Makes 2 cups.
Mix together flour, corn meal, sugar, baking powder and salt. Add the remaining ingredients to the mixture. Bake at 400° for 25 minutes.
Combine pork, crumbs, eggs, salt, pepper and Worcestershire sauce. Mix thoroughly. On a piece of waxed paper, pat meat mixture to a 10 x 7-inch rectangle. Combine the sauerkraut and onion; spread evenly over the meat. Starting with the narrow side, roll up the meat in a jelly roll fashion. Place in a shallow baking dish. Arrange bacon on top. Bake at 350° for 40 to 45 minutes. Serves 5 or 6.
Remove paper from half of the ice cream sandwiches and fit into bottom of a rectangular baking dish. Mix Cool Whip and rum flavoring. Cover with half of the Cool Whip mixture. Repeat layering. Freeze overnight. To serve, cut in 1/2 sandwich size squares. Garnish each serving with whatever you like, such as chocolate curls, nuts, mint leaves, sliced almonds, mandarin orange slices and cherries with stems.
Melt chips and peanut butter. Spread 1/2 of this mixture over bottom of 15 x 10-inch pan. (Anything smaller than 15 x 10-inch won't hold it.)
Cream one-third sugar with butter and salt in a large bowl. Blend extract, 2 tablespoons milk and remaining sugar into mixture. Gradually stir remaining milk into frosting until desire spreading consistency is reached.
Cream butter and sugars. Blend in eggs, water and vanilla. Beat well. Add dry ingredients and mix thoroughly. Cover and refrigerate at least 2 hours. Enclose a mint wafer in about 1 tablespoon of chilled dough. Place on baking sheet about 2 inches apart. Top each with a walnut half. Bake in moderate oven (350°) for 10 to 12 minutes. Makes about 4 1/2 dozen cookies.
Beat eggs together until lemon colored. Beat sugar in, then add butter, salt, syrup and pecans. Cook in slow oven for 1 hour.
Combine cheeses with the 4 cooked, crisp, crumbled bacon. Put in a bowl. Add eggs as the binding agent. Season with salt. Use a scoop or roll into 8 balls with your hands. Fill each chicken breast with the cheese, bacon and egg mixture. Wrap 1 strip of uncooked bacon around each filled chicken breast. Bake on a broiler pan for 1 hour at 350°. Makes 8 servings.
Grease and flour pan. Heat oven to 375 degrees. Pour mix into bowl and add 1/4 c. oil and 3/4 c. milk. Add self rising flour until you can roll dough onto floured board. Cut out biscuits, and place on pan. Bake at 350 degrees, until done.
In saucepan, dissolve red hots in boiling water. Heat until dissolved. Add jello and dissolve. Add applesauce and lemon juice. Fills 8 x 8-inch dish. Chill until set.
Preheat oven to 450°. Put yeast in 7/8 cup cold water to dissolve. Set aside. Place butter, sugar and salt in large bowl. Add remaining water and stir until butter melts. Let cool, then stir in yeast. Add flour a little at a time. Beat egg and add. Stir into mixture well. Let set in refrigerator overnight. Take out and make 2 hours before cooking. Bake at 450°.
Put broccoli, bacon and onion in bowl. Combine mayonnaise, sugar and vinegar. Add to broccoli. Add cashews before serving.
Mix pretzels, melted oleo and sugar together. Pat in greased 9 x 13-inch pan. Bake 8 minutes at 400°. Cool. Dissolve jello in 2 cups boiling water. Add strawberries and chill until thickened. Cream sugar and cream cheese together. Fold in Cool Whip. Put on top of cooled crust. Put strawberry mixture on top and chill.
Place okra in pan and sprinkle with salt and pepper. Mix well, then put enough flour over okra to coat well all slices. Add enough cold water to cause okra to form batter thick enough to cling together. Drop by tablespoon into deep, sizzling hot grease. Turn once and cook until patty is golden brown on both sides.
Drain pineapple, reserving 2 tablespoons syrup. In top of a double boiler, beat egg yolks slightly. Add the reserved pineapple syrup, the sugar, vinegar, butter or margarine and dash of salt. Place over hot water. Cook, stirring constantly until mixture thickens slightly and barely coats a spoon, about 12 minutes. Cool to room temperature. Combine fruits and marshmallows. Pour custard over and mix gently. Whip the cream; fold into fruit mixture. Turn into serving bowl. Cover and chill for 24 hours. Garnish with fresh orange sections and mint leaves. Makes 6 to 8 servings.
Cook pasta as directed on package. Drain and keep warm. Meanwhile in a large skillet over medium-high heat, melt 2 tablespoons butter. Add chicken and mushrooms. Cook for 5 minutes until golden brown. Add zucchini and pepper. Cook 3 more minutes or until vegetables are tender-crisp. Add water and lemon juice. Simmer 1 minute. Remove from heat and stir in remaining 1 tablespoon of butter. Add pasta and 1/2 cup of Parmesan cheese. Toss to mix. Serve on plate or platter. Sprinkle with remaining cheese.
Blend cream cheese and yogurt until smooth. Stir in remaining ingredients. Chill. Serve with fresh fruit. Carve balls from your favorite melon to accompany dip. This dip can also be served as a topping for any fruit salad. Makes 2 cups or 8 servings. Four tablespoons per serving. Diabetic exchange: 1/2 nonfat milk, 1 1/2 fat.
Preheat oven to 350°. Mash fruit; separate skins from pulp and seeds. Set skins aside; cook pulp about 10 minutes in a boiler; strain. Add sugar to juice and bring to a boil. Add skins and cook about 30 minutes. Add cornstarch to thicken. Pour mixture into a crust and top with a crust, slitting the top crust and crimping the edges. Moisten the top crust with milk and sprinkle with sugar. Bake for 30 to 40 minutes.
Drain artichoke hearts and cut up into smaller pieces. Set aside. Mix together mayonnaise and Parmesan cheese in medium bowl. Add artichoke pieces and mix well. Pour into casserole dish and bake at 350° for 45 to 60 minutes until top is golden brown.
Blend flour, shortening and salt. Then add milk. Mix. Makes two 8-inch pie crusts.
Beat together butter, eggs, sugar, sour cream, bananas and vanilla. Add dry ingredients. Pour into 9-inch greased and floured pans. Bake at 350° for 30 to 35 minutes.
Dissolve Jell-O according to directions on packages. Add rest of ingredients and put in molds to chill.
Tear up bread and place in greased 13 x 9 x 2-inch dish. Brown sausage, drain off fat. Spoon sausage over bread. Sprinkle with cheese. Beat together eggs, milk, mustard, salt and pepper. Pour over mixture in dish. Bake at 350° (preheated) for 35 to 40 minutes. The cheese will rise to the top during baking. Makes 6 to 8 servings.
Preheat oven to 250°. In small skillet, melt butter. Add garlic, Tabasco sauce and salt. Cook 1 minute. Toss pecans with butter mixture; spread in single layer on baking sheet. Bake for 1 hour or until pecans are crisp; stir occasionally. Makes 3 cups.
Mix first 4 ingredients in cereal bowls and then whisk. Top with bananas and berries.
Put all ingredients in blender on high until ice cubes are completely chopped and drink is thick and frothy.
Combine vegetables, soup, 1/2 cheese, sour cream, pepper, pimentos and 1/2 onion. Pour into one quart casserole dish. Bake covered at 350° for 30 minutes. Top with remaining cheese and onions. Bake 5 minutes longer.
Mix well in order given. Pour in unbaked crust. Bake 1 hour (at 350° for 10 minutes, then reduce to 300°). Test as for custard pie (use silver knife).
Mix pumpkin, Cool Whip, instant pudding and spice together. Pour into cooled crust. Top with Cool Whip.
In small skillet, brown onions in fat. Preheat oven to 350°. In a large mixing bowl, combine onions, potatoes, eggs, flour, baking powder, salt and pepper; mix well. Spread mixture in greased 12 x 8 x 2-inch baking pan. Bake for 1 hour. Kugel will be browned. Serve hot.
Let cream cheese reach room temperature. Mash with a fork and add remaining ingredients. Don't use blender because they may be watery.
Blend shortening and sugars. Add vanilla and eggs. Add flour, soda and salt; add M&M's. Bake at 375° for 8 to 10 minutes.
Peel and cut potatoes into bite size pieces. Place on bottom of a 1 1/2-quart casserole dish (ungreased). Salt and pepper. Form hamburger into balls; place on potatoes. Salt and pepper. Dice up one onion and spread on hamburger balls. Pour vegetable soup and mushroom soup over casserole. Bake for 1 hour at 350°.
Put butter in pan. Roll potatoes in dry ingredients. Place potatoes in pan and bake for 45 minutes in 350° oven.
Cream margarine and sugar. Add Egg Beaters, 1/4 cup at a time. Sift 2 1/4 cups flour, 1/2 teaspoon salt and baking powder together; add to creamed mixture, alternating with milk. Beat until well blended. Spread in a 9 x 13-inch pan (sprayed with Pam). Arrange sliced apples on top. Mix brown sugar, 1/4 cup flour, 1/4 teaspoon salt and cinnamon. Spread over apples; dot with additional margarine. Bake at 350° for 45 minutes, or until tests done. Enjoy!!!
Combine first 7 ingredients in a small bowl; stir well. Trim excess fat from tenderloins. Place tenderloins in a large, shallow dish. Pour marinade over tenderloins. Cover and marinate in refrigerator 24 hours, turning occasionally.
Melt butter in top of double boiler. Add scallops, cut in quarters. Keep turning scallops as they cook until they lose the gray look. Add nutmeg, salt and pepper to taste. Place top of double boiler over lower part which has boiling water in it. Add milk (warm). Let stand until very hot. Add paprika, if desired.
Mix the juices and frozen orange juice concentrate. Chill. Add the soda immediately before serving. Serve over ice in tall glasses with straws. Super on hot days!
Cook macaroni until firm and tender. Drain and rinse in cold water. Chop and mix other ingredients with macaroni. Chill overnight and serve with crackers. Makes a complete meal.
Cream the shortening and sugar. Add eggs and beat well. Mix together the flour, soda and baking powder; add alternately with chocolate paste. Add vanilla. Bake at 350° for 30 to 40 minutes.
Brown hamburger and onion; drain fat. Add all other ingredients; mix well. Cook at least 1/2 hour.
Cook noodles according to package directions. Drain. Cook garlic and onion in oil until soft. Add beef and seasoning. Cook until meat is brown. Drain excess grease. Add tomato paste and hot water. Simmer 5 minutes. Blend beaten eggs with Ricotta cheese in small bowl. In 9 x 13-inch pan, put a thin layer of meat sauce, half the noodles, all the Ricotta cheese mixture and half the Mozzarella cheese. Repeat with half remaining meat sauce, rest of noodles, remainder of meat sauce and Mozzarella cheese. Sprinkle with Parmesan cheese. Bake at 350° for 30 to 40 minutes.
Mix jellos together and add boiling water, stirring until dissolved. Add crushed pineapple and blend well. Let mixture chill until it begins to thicken. Add the remaining ingredients. Stir until well mixed. Chill until firm.
Heat oven to 375°. Beat margarine and sugars until creamy. Add eggs, milk and vanilla. Beat well. Add flour, baking soda and salt. Mix well. Stir in oats, chocolate chips and nuts; mix well. Drop by tablespoon onto ungreased cookie sheet. Bake 6 to 9 minutes for chewy cookies, 12 to 13 minutes for crisp cookies. Cool 1 minute on cookie sheet. Makes about 5 dozen.
Mix and congeal the first 4 ingredients. Mix rest of ingredients and spread on top of congealed salad.
Prepare hot roll mix as directed on package. Roll dough into a thin large rectangle. Mix together egg yolks, Parmesan cheese, parsley leaves, garlic powder, oregano, pepper and oil. Spread this on dough, then top with your pizza favorites, pepperoni. etc., ending with the Mozzarella cheese. Roll the dough and ingredients into a roll (like a jelly roll) and place seam side down on cookie sheet. Brush dough with egg whites. Bake at 350° for 30 to 40 minutes. Slice and serve. Warm spaghetti sauce and use as a garnish.
Layer broccoli, onion and cheese in a baking dish, 8 x 12-inch. Combine soup, milk, egg and mayonnaise. Pour mixture over layers. Sprinkle Ritz cracker crumbs over top. Bake at 325° for 35 minutes.
Slice potatoes; cook until partly done. Drain. Mix butter, soup and cheese. Add to potatoes. Place in casserole dish. Cover with 1/8 cup melted butter combined with cornflake crumbs. Bake 40 minutes at 350°.
Slice potatoes lengthwise into eighths. Line a shallow baking pan with foil and put all ingredients into the pan, tossing well to coat the potatoes with oil and seasonings. Bake at 325° for 1 hour, or at a higher temperature for less time if you wish. Adjust seasoning if necessary.
Make cake by directions on box. Pour into a sheet pan and bake. When cake is done, punch holes in the cake while still warm. Make a sauce of milk, sugar and coconut. Cook until sugar melts. Pour over cake and let cool. Cover with Cool Whip. Sprinkle coconut on top.
Drain fruit juice; mix with orange juice, then add 1 1/2 cups water. Bring to a boil and add jellos. Stir until dissolved. Cool and add fruit. Chill.
Melt caramels with milk in double boiler or microwave (1 minute). Stir in nuts. Drop mixture on cookie sheet greased with oleo. Refrigerate for several hours or overnight. Melt paraffin with Hershey bars in double boiler. Dip candy in chocolate with a toothpick, then use the toothpick to put a drop of chocolate in the hole left by the toothpick.
Beat the eggs until frothy. Add sugar, flour, salt and evaporated milk. Continue to beat until smooth and all sugar dissolved. Add vanilla and pour into freezer can. Add enough whole milk to fill freezer can to fill line. Follow freezing directions of your particular freezer. When frozen, remove dasher and re-pack, sealing can with foil or plastic wrap. Cover can with alternate layers of ice and salt, and cover entire bucket with newspaper and cloths to insulate it well. Allow to remain 1 to 4 hours. Serve.
Cook and drain broccoli. Combine all other ingredients except cheese and margarine. Add broccoli. Cut margarine in small pieces and stick down in broccoli. Spread cheese. Bake 45 minutes at 325°.
Dissolve yeast in 1/2 cup warm water with 1 teaspoon sugar. Let stand several minutes until yeast puffs. In large bowl, pour 1 quart warm water, 1/2 cup sugar and salt; stir until dissolved. Add 4 cups of flour, stirring until mixed well. Add yeast mixture at this time and continue to add flour, a cup at a time, until the dough can be handled without being sticky. Sprinkle flour onto table surface and place dough on it. Continue to knead the dough until it becomes stiff. Approximately 8 to 10 cups of flour will be used in this recipe.
Pour over broccoli, cheese, onion and bacon. Marinate 4 to 5 hours. Serves 8 to 10.
Place chili in a 1 quart casserole dish. Microwave 2 minutes on High or until hot and bubbly, stirring once. Set aside. Place hot dogs on open buns. Arrange on paper plate. Microwave 2 to 3 minutes on Power 8, or until hot dogs feel warm. Spoon chili over hot dogs. Sprinkle with raw onion. Top with grated cheese. Microwave 30 seconds on High or until cheese melts. Makes 10 to 12 servings.
Combine first 7 ingredients. Pour into lightly greased 2-quart baking dish. Top with cracker crumbs. Bake, covered, at 350° for 20 minutes. Uncover and cook 10 more minutes.
Brown ground beef and drain fat. Chop tomatoes and cube cheese. Put all ingredients in crock-pot. Turn crock-pot on high until cheese melts, then turn to low until ready to serve. Stir occasionally. Serve with tortilla chips.
Combine first 4 ingredients in large glass mixing bowl. Add milk; stir. Add margarine and corn syrup. Microwave on High for 3 to 4 minutes or until thickened. Stir in vanilla, mix well and serve hot or cold over ice cream or cake.
Cream together butter, sugar and eggs, then add dry ingredients, mixing well. Pour into oblong pan and bake at 350° for 30 to 40 minutes. Pour marshmallow cream over hot cake. Cool. Top with Icing for Mississippi Mud Cake.
Cream butter, powdered sugar and egg. Add vanilla and almond extract. Add dry ingredients and mix well. Break dough off in small balls and roll them in white sugar. Place on greased cookie sheet and press down with glass or fork. Bake at 350° for 8 to 10 minutes or until golden brown.
Brown sausage and drain. Spray 8 1/2 x 11 x 2-inch casserole. Melt oleo and mix all other ingredients in a bowl and pour in casserole dish. Bake 45 minutes at 350°.
Preheat oven to 375°. Butter 3-quart casserole dish. Set aside. Place bread in a medium bowl. In a small saucepan, over medium heat, melt 2 tablespoons butter. Pour over bread pieces. Toss. Set aside. Warm milk in medium saucepan over medium heat. Melt 6 tablespoons butter in a high-sided skillet over medium heat. When butter bubbles, add flour. Cook, stirring 1 minute. While whisking, add hot milk, a little at a time, to keep mixture smooth. Continue cooking, whisking constantly, until mixture bubbles and thickens, about 8 to 12 minutes. Remove pan from heat; stir in salt, nutmeg, peppers, 3 cups Cheddar cheese and 1 1/2 cups Gruyere or 1 cup Pecorino Romano. Set the cheese sauce aside. Cover large pot of saltwater. Bring to boil. Cook macaroni until the outsides of pasta is cooked and the inside is underdone, 2 to 3 minutes. Drain macaroni; rinse under cold water. Drain well. Stir in cheese sauce. Pour in prepared dish. Sprinkle remaining cheese over. Add bread crumb mixture over top of macaroni. Bake until golden brown, 30 minutes. Cool for 5 minutes.
Mix and drop by tablespoon onto cookie sheets. Bake at 360° for 15 minutes. These spread to a large cookie.
Wash and sort beans. Place all ingredients in a large pot. Add water to cover. Simmer for 12 hours, or until beans are tender. Stir beans about once each hour and add water if necessary while simmering. Near end of cooking period, a pound a smoked sausage links may be added. Serve over rice. Serves 8 to 10. Freezes well.
Saute onion in melted butter. Peel potatoes and cut in small cubes (or use 1 package hash browns). Add to onions and barely cover with hot water. Season with garlic salt, salt and pepper. Cook until mushy. Stir in 1 can cream of chicken soup. Cut cheese into thin slices and stir in. Stir until cheese is melted. Stir in 1 1/2 to 2 soup cans of milk, depending on how thick you prefer soup. Correct seasoning. This is good cold or hot. It can be made a day or two before serving.
Cut one pkg. of rolls into quarters and put in the bottom of a greased Bundt Pan. In a small bowl, add sugar, and cinnamon and mix. Take 1/3 of the sugar mixture and spread over the rolls in the Bundt Pan. Do the same with the other 2 pkg. of rolls. You should have 3 layers when you are done. In a sauce pot, melt the butter and add the vanilla and brown sugar. Bring to a boil. Pour over the mixture in the Bundt Pan. Put into a 350° oven and bake for 30 minutes. Can be served hot or cold.
Boil raisins in water for 5 minutes; cool. Cream together shortening and sugar. Add eggs and beat well. Add vanilla and raisin mixture.
Combine sugar, corn syrup and water in heavy skillet. Cook slowly; stir until sugar dissolves. Cook to soft ball stage. Remove the candy from heat while testing. Add nuts and salt to mixture. Cook to hard crack stage (290°), stirring constantly. Remove from heat. Add butter and soda; stir to blend. Mixture will bubble. Pour onto greased platters. Cool partially by lifting around edges with spatula. Keep spatula moving under mixture so it won't stick. When firm but still warm, turn over. Break in pieces when cold.
Shred lettuce into shallow serving dish. Top with onions, chestnuts, celery and peas in that order. Then add mayonnaise. Sprinkle on sugar, cheese, salt and garlic powder. Cover and chill in the refrigerator. Before serving, sprinkle on the eggs and crumbled bacon. Arrange tomatoes on top.
Cream the cream cheese, powdered sugar and vanilla together. Whip cream and fold in carefully. Pour into pastry shell; spread evenly. Cover with prepared cherry pie filling. Chill thoroughly. Serves 6.
Mix all ingredients together. Roll a teaspoonful of cheese mixture into a ball; press with fork. Bake at 400° for 10 minutes.
Mix together (well). Store in covered Tupperware bowl in refrigerator. Will keep several days. Good with raw vegetables, chips and crackers.