HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine first 3 ingredients in a large bowl. Combine oil, egg and buttermilk; stir into flour mixture, mixing well. Cut each hot dog into 5 pieces. Dip each piece into batter, coating completely (use toothpicks to aid in dipping). Pour oil 3 to 4 inches in Dutch oven. Heat to medium to medium-high heat. Fry pieces until golden, turning once; drain on paper towels. Serve with mustard and/or catsup.
Cook noodles according to directions. Mix tuna, celery, eggs and pimento with noodles. Mix salad dressing mix with mayonnaise and buttermilk according to directions on package. Mix salad dressing with other mixture. Salt and pepper to taste.
Combine ingredients, mixing well. Drop from teaspoon 1 inch apart on well-greased baking sheet. Decorate with sprinkles or sugar crystals. Bake at 350° for 12 minutes or until lightly browned. Remove at once using a moistened spatula. Makes about 5 dozen cookies.
Sprinkle roast with salt and pepper and rub with 2 tablespoons brown sugar. Place in a Dutch oven and add 2 cups water. Cook, partially covered, over low heat 2 hours or until tender. Remove roast and shred. Bring remaining 2 tablespoons brown sugar, ketchup and next 8 ingredients to a boil in a heavy saucepan. Reduce heat and simmer 15 minutes or until thickened. Stir in shredded roast. Serve on hamburger buns. Makes 8 to 10 servings.
For Crust: Pat crescent rolls into jelly roll pan. Bake at 350° for 8 minutes. Cool.
Mix pudding and milk, following the directions on the box. In your serving dish, place a large spoonful of pudding; spread thinly. Place a layer of Nilla wafers, then a layer of banana slices and cover with 1/2 of the pudding. Repeat cookies, bananas and pudding. Just before serving, top with Cool Whip.
Layer ingredients in a 13 x 9 x 2-inch casserole in the following order: bread cubes, cooked sausage, green pepper, mushrooms and cheese. Beat together eggs, milk and salt and pepper and pour over layers. Cover with foil and refrigerate overnight. Bake, uncovered, at 350° for 35 minutes.
Mix boned chicken, Ro-Tel tomatoes, soups and 1/2 bag of the Doritos in a large bowl. Add broth of chicken, if needed. Put the other half bag Doritos in bottom of a large baking dish. Pour chicken mixture on top of Doritos in dish. Bake in oven at 350° for approximately 50 minutes. Top with cheese. Put in oven until cheese melts and serve.
Sift the first 4 ingredients. Add shortening (like pie crust); crumble, then add remaining ingredients. Roll 1/8-inch thick (mix sugar and flour to roll). Cut out and bake on griddle on low.
Using a 2-quart baking dish, make a crust of biscuits. Brown and drain ground beef. Mix together ground beef, onion, mushrooms, parsley, salt, pepper and oregano. Cook over medium heat. When done, stir in egg and layer on top of biscuits. Then mix cheeses, eggs, sour cream and half and half. Layer on top of beef mixture. Bake at 350° for 30 to 40 minutes, until brown. Serve hot.
Thaw bananas slightly at room temperature 5 to 10 minutes, cut into pieces. Place milk, milk powder, brown sugar and vanilla in blender. With blender on low speed; add frozen banana pieces processing until fruit begins to blend into mixture. Increase speed to high and process until smooth. Garnish, if desired, and serve immediately.
In a bowl, combine egg and 1/4 cup soup. Stir in uncooked rice, onion, parsley flakes, salt and pepper. Add beef; mix well. Shape meat mixture into approximately 20 small balls.
Beat eggs until thick and lemon color. Add sugar, pumpkin and vanilla. Add flour, soda and cinnamon. Line 9 x 13 pan with wax paper. Pour in pan and sprinkle nuts on top. Bake at 375° for 10 to 15 minutes.
Cream the margarine and sugar. Add cheese and flour and mix well. In a greased 9 x 9-inch or 7 x 11-inch baking pan, layer the apples and the cheese mixture. Cover top with cheese mixture. Bake at 325° for 40 minutes or until topping is lightly browned. Makes about 6 to 8 servings.
Beat all ingredients vigorously with spoon. Pour batter in pan. Bake at 350° until toothpick comes out clean. Makes 1 loaf.
Crisp chestnuts in hot oven, turning frequently with a spoon. Chop or grind. Crumb the bread and add chopped chestnuts, celery, parsley, minced onion, seasonings, melted butter and hot water. Mix until well blended, adding the baking powder when about half mixed. Fill fowl.
Melt oleo in metal baking dish or 9 x 11-inch pan. Brush chicken with mayonnaise and roll in dry dressing. Place in baking dish. Bake at 350° for 30 minutes. Remove from oven and pour 1 1/2 cups white wine over chicken. Return to oven and bake 20 minutes more.
Mix the jello in the boiling water. Mix until jello is dissolved. Chill until it is the consistency of egg white. Mix well the tuna, celery, relish, onion, cottage cheese and Miracle Whip. When well mixed add to the jello and put in a salad mold.
Cream together the butter and sugar. Add eggs, one at a time. Sift together flour, soda and cream of tartar. Add to mixture. Add enough more flour to make dough you can handle. Roll out and cut as you choose. Bake at 375°.
Combine 1/2 cup Cheez Whiz and mayonnaise. Stir in tuna, water chestnuts and spread onto English muffin halves. Place muffins on the unheated rack of a broiler pan. Broil 4 inches from the heat until heated through. Top each with a dollop of the remaining Cheez Whiz and broil for 30 to 60 seconds more or until Cheez Whiz melts. Serves 4.
Cook vegetables until very soft. Drain. Puree in blender with chicken stock. Add sour cream. Serve hot or cold.
Combine flour, sugar and cocoa. Cut in cold butter until it resembles coarse crumbs. Press into 13 x 9-inch greased pan. Bake 10 minutes in 350° oven. Meanwhile, heat milk with chocolate chips and vanilla. Stir until smooth. Pour over the baked crust. Combine coconut, toffee bits and walnuts. Sprinkle over the top. Press firmly. Bake for 15 to 18 minutes or until light brown.
Coat chicken with flour. Brown chicken breast in large skillet on high heat in olive oil and butter. (When the oil and butter begins to turn brown, add the chicken.) Cook for 4 minutes on each side. Pour sauce over chicken. Serve over rice and steamed broccoli.
Mix first 3 ingredients together; slowly add vinegar, then add next 3 ingredients. Use medium saucepan; cook over low heat, stirring constantly, until thickened. Add 1/2 cup raisins and butter.
First Layer: With hands thoroughly mix flour, margarine and pecans; spread on bottom of 9 x 12-inch casserole dish. Press firmly for dough to only cover bottom of dish. Bake at 350° for 20 to 25 minutes and let cool.
Mix all ingredients together by hand; don't use a mixer. Coat a 9 x 13-inch pan with a shortening spray.	Add mixture. Bake in a 350° oven for 20 to 30 minutes.	Cool and frost.
Preheat oven at 375°. Brown ground beef in skillet. Drain off fat. Add 1 1/2 cups tomato sauce and the taco seasonings; mix well. Line bottom of 2-quart flat casserole with 2 cups corn chips. Crush remaining corn chips; set aside. Spoon meat mixture over corn chips in baking dish.
Mix sugar and cocoa together. Add milk and butter. Slowly cook to a thick boil (until ball forms in cold water). Add oatmeal, vanilla and peanut butter; drop by spoonfuls on greased cookie sheet. Let harden.
Cook chicken in vegetable oil with ginger (cut ginger into small pieces) and garlic salt. Add onion and mushrooms and cook until done. Add water chestnuts and pea pods and heat through. Add water and flour combined to make a thick sauce. Add soy sauce. Serve with rice.
Place fish in greased or Pam-sprayed casserole. Bake, uncovered, in 350° oven for 25 to 30 minutes. While baking, saute onion and garlic in butter. Remove from heat and add Worcestershire sauce. Blend with crumbs. Drain the fish when cooked or put in another dish. Sprinkle crumb mixture over fish; bake 10 or 15 minutes or until turning brown.
Preheat the oven to 350°. Combine the honey, eggs, oatmeal, coconut, brown sugar, butter or margarine, raisins and walnuts; mix well. Pour into the pie shell and bake for 40 to 45 minutes or until the filling browns and a knife blade inserted near the center comes out clean. Cool before serving (with optional whipped cream).
Combine celery, carrots, green pepper and zucchini. Spread evenly over bottom of greased shallow microwave-safe baking dish. Arrange chicken pieces toward outside of dish.
In skillet, melt butter and stir in garlic powder, lemon juice, salt and pepper, sherry and teriyaki sauce. Simmer 2 to 3 minutes, stirring frequently to blend ingredients.
Preheat over to 450°. Combine flour, baking powder and salt in a medium bowl. Stir in Cheddar. Cut butter using a pastry blender, 2 knives, or a fork until coarse crumbs form. Using a fork, stir milk into flour mixture until a soft dough forms. Do not overmix or overwork the dough. Drop dough in heaping tablespoons 1 inch apart, onto an ungreased baking sheet. Bake about 15 minutes, or until golden brown.
Wash cucumbers thoroughly; pack into hot sterilized jars. Put one pepper, 1 teaspoon dill seed and one piece garlic in each quart. Place jars in pan of 1 to 2-inches of boiling water. Mix water, vinegar and salt; bring to a boil. Pour over cucumbers. Adjust lids and remove from boiling water.
Add all ingredients to a saucepan. Rinse each can with 1/2 can of water each and pour into pan. Mix all ingredients and simmer for 1 hour. Spoon mixture onto flour tortillas and serve with the following toppings: shredded Cheddar cheese, lettuce, tomatoes, olives, sour cream and so on.
Peel cucumbers; slice thin and put into a glass bowl. Gently stir in all other ingredients. Chill and serve.
Prick pie shell and cook 5 minutes. Mix all ingredients; beat with mixer for 3 minutes and pour into prepared pie shell. Bake at 325° for 30 to 40 minutes.
Preheat oven to 350°. Beat eggs and mix with milk, sugar, pumpkin and spices. Beat well. Pour into a greased 9 x 13-inch pan. Sprinkle dry cake mix and nuts over top of mixture. Drizzle melted margarine over top. Bake 1 hour until brown. Serve with whipped cream or Cool Whip.
Grease an 8 x 4 x 2 1/2-inch loaf pan. Bake about 1 hour and 15 minutes at 350°.
Brown ground beef. In an 8 or 9-inch square baking dish, layer meat, corn (drained) and mashed potatoes. Bake at 350° until heated through, about 45 minutes. Also good with Velveeta melted over.
In medium mixing bowl mix granola, dried fruit, peanuts and chocolate pieces. Store in container. Makes about 4 cups.
In a saucepan cook green pepper with garlic in oil until tender. Blend in soup and pineapple juice. Add chicken, pineapple tidbits and soy sauce. Heat, stirring now and then. Serve over rice. Top with almonds. Serves 6.
Mix all ingredients together and bake in muffin pans at 350°. Makes 24 muffins.
Dissolve yeast in 1 cup milk which has cooled to lukewarm. Add remaining milk, shortening, salt, sugar and egg. Gradually add enough flour to make a soft dough. Beat thoroughly. Turn out on lightly floured board and knead until dough becomes elastic and does not stick to board. Place in greased bowl. Cover and let rise in warm place until double in bulk. Take 1/2 dough. Knead and roll into round piece about 1/2-inch thick. Grease a round 9-inch cake pan. Sprinkle bottom of pan lightly with brown sugar and line with sliced peaches, fresh or canned. Over peaches, sprinkle brown sugar and cinnamon. Dot with butter. Fit dough into pan on top of peach mixture and let rise again until double in bulk.
Boil and cut chicken into small pieces. Heat soup, broth and vegetables until boiling. Place cooked chicken into an 8 1/2 x 11-inch pan. Pour hot mixture over chicken.
Boil roast in water. Cool and take fat off roast. Cut into small pieces. Add roast and dry beans to broth. Add other ingredients and cook until tender. Add more water as needed. Serve over corn chips. Top with lettuce, tomatoes, cheese and taco sauce.
In a medium bowl, combine flour, sugar and cream of tartar. Cut in shortening until mixture resembles coarse crumbs. Make a well in center. Add milk, onions and parsley. Stir until dough clings together. On a lightly floured surface, knead dough gently 10 to 12 times. Roll dough 1/2-inch thick. Cut dough with 1 1/2-inch cutter. Cook on ungreased pan at 450° for 6 to 8 minutes. Half biscuits, then split halves. Put filling in biscuits. Makes 24 to 28 appetizers.
Cream sugar and eggs, add oil and vanilla. Add apples. Combine flour, soda, cinnamon and salt. Add nuts, if desired. Pour batter into 13 x 9-inch pan or two 8-inch round pans, which have been sprayed with "Pam." Bake at 350° for 45 to 50 minutes until toothpick inserted comes out clean.
Finely dice onions, bell pepper and celery. Saute in a small amount of oil until clear. Drain well. Brown ground beef, breaking up large chunks of meat. Drain well. Mix all ingredients in a large Dutch oven. Simmer on low heat for as close to 10 hours as possible. Before serving, remove garlic bulbs and bay leaves. Serve over spaghetti noodles.
Mix the dry ingredients together in a large bowl. Add the eggs, buttermilk and oil and mix well. Store in covered container in refrigerator until ready to bake. Will keep up to six weeks or baked muffins will keep frozen up to six months.
Mix flour, sugar, cocoa and baking soda. Add mayonnaise, cold water and vanilla. Flour and grease a 9 x 9-inch pan. Pour mixture into pan and bake at 350° for 30 to 40 minutes.
Heat the oil in a large skillet. Open the biscuit container and separate the biscuits. Tear a hole in the center of each one. Place the biscuits in the hot oil for 2 minutes. When the underside is browned, turn them over with a slotted spoon. Brown the other side for 2 minutes. Remove the doughnuts from the skillet and drain them on a paper towel. (Oil that remains may be recycled by pouring back into the original container once it has cooled off.) Put the sugar and cinnamon in a large plastic bag. Add 2 cooked doughnuts into the bag and shake until they are coated. Repeat until all doughnuts have been covered.
Saute in pressure cooker the oil, onions, celery, garlic and rice. Add everything but milk and pressure cook for 10 minutes. Cool under cold running water. Blend milk powder with 1/2 cup of stock, then add to soup.
Combine all ingredients in a stainless steel pan and bring to a boil. Reduce heat and simmer for several hours. Cover and leave on stove. Reheat and simmer each day during the holidays.
In medium skillet, combine soup, ground beef, sprouts, water chestnuts and onion; brown well. Separate rolls as package directs. Cut in half. Place a spoonful of cooked mixture in the center of each triangle, fold over and seal edges. Place on an ungreased cookie sheet. Bake for 15 minutes or until golden brown in 375° oven. Makes 32 turnovers.
Cook macaroni. Add all the other ingredients. Cover with crushed potato chips. Cook at 350° for 40 minutes.
Stir cream cheese and milk in saucepan over low heat until smooth. Stir in chives, juice and garlic salt. Serve over baked potatoes or vegetables. Takes 5 minutes to make 1 1/3 cup serving. Serve over potatoes.
Preheat oven to 350°. Melt margarine in 9 x 9-inch baking pan. Mix together flour, sugar and milk until smooth. Pour batter evenly into pan. Do not stir with butter. Spoon pie filling over batter. Bake 35 minutes or until golden brown.
Mix first 5 ingredients altogether. Add bread crumbs. Mix together and bake 45 minutes at 350° in greased casserole dish. Serve with ham.
Mix ground beef, oatmeal, onion, parsley, 2 tablespoons mustard, salt, pepper, eggs and milk. Mix well. Form into small loaves, 1/2 to 3/4 cup size. Place meat loaves in baking pan. Make finger length indentations on each and spoon piquant sauce over each. Bake at 350° for 30 minutes.
Cook hamburger meat. Drain excess grease. Add all other ingredients, except cheese and biscuits into a 2-quart dish. Stir together. Bake at 375° until hot. Bake without biscuits. When done, place cheese on casserole and add biscuits.
Combine all ingredients in a 10 x 7-inch baking dish. Freeze 3 to 4 hours or until firm, stirring after every 30 minutes. Scoop slush into tall serving glasses. If desired, top with additional grated orange peel. Makes 6 servings.
Cream butter and shortening; add sugar and beat well. Add eggs, one at a time, beating well after each. Add flavoring and beat. Mix 1/4 cup flour with nuts. Add remaining flour (with baking powder mixed in) alternately with milk, starting and ending with flour. Fold in nuts. Bake in large, greased and floured tube pan (Bundt pan preferred) for 1 hour and 20 minutes at 325°. Do not open oven during the first hour of baking.
Mix first 3 ingredients well. Boil until soft ball stage. Remove from heat and add the peanut butter. Beat until thick and pour onto 2 buttered plates.
Mix ingredients. Marinate meat 8 hours to overnight in refrigerator. Cook over low heat on charcoal grill. Makes about 3/4 cup.
Sift together dry ingredients; set aside. Cream shortening; add sugar and beat until fluffy. Add eggs and beat well. Stir in dry ingredients. Fold in apples, nuts and raisins. Spread into greased 9 x 13-inch pan. Bake at 350° for 60 minutes. Cut into squares. If desired, drizzle top of cooled cake with lemon glaze.
Combine cranberries and sugar. Set aside. Dissolve gelatin and salt in boiling water. Add cold water, lemon juice, cinnamon and cloves.
Cream shortening; add sugar gradually and beat until fluffy. Add egg yolks and beat until well blended. Sift flour; measure and add salt and baking powder and sift again. Add dry ingredients alternately with milk and flavoring. Beat thoroughly after each addition. Fold in chopped nuts and stiffly beaten egg whites. Pour into greased loaf or layer pans. Bake at 350° for 30 minutes for layer cake and 1 hour for loaf cake. Makes two 9-inch layers or 1 loaf, 4 x 8 x 3 1/2-inches.
Cut steak into serving pieces. Make a sauce from ginger, garlic, onion, sugar, soy sauce and water. Pour over meat and let stand 1 to 2 hours. Spread out on shallow pan and broil 3 to 5 minutes on each side. Serve hot. Serves 6.
Cook pie crust as directed. Combine flour, sugar, milk and egg yolks in large microwave-safe bowl. Microwave for 1 to 2 minutes at a time, stirring after each cycle, until thick. (It may take as long as 10 minutes.) After filling starts to thicken, add vanilla, butter and salt; stir well. Continue to microwave until done. Add coconut and mix until well combined. (Save enough coconut to sprinkle on meringue.) Pour into pie crusts.
Sift dry ingredients twice. Add coffee, mayonnaise and vanilla. Mix well. Bake at 350° for 25 minutes. Top with frosting of your choice.
Cook spaghetti in boiling salted water; drain. While spaghetti is cooking, cook bacon in frying pan until crisp; drain on paper towels, saving 2 tablespoons pan drippings. Beat eggs, Parmesan cheese, parsley, salt, pepper and reserved pan drippings together. Place hot spaghetti in heated serving bowl. Add egg mixture, tossing well. Add bacon; toss again and serve PRONTO!
Heat oven at 350°. Place foil on cookie sheet for easy removal. Beat egg whites until almost stiff. Fold in remaining ingredients. Drop by spoonful on cookie sheet 2 inches apart. Place in heated oven. Turn oven off and leave overnight.
Melt butter in 9 x 13-inch glass pan. Make batter of sugar, flour, baking powder, salt and milk. Pour batter over butter, then add fruit and juice. Bake at 325° until dough is brown, about 60 minutes.
Chop apricots very fine. Mix cream cheese, apricots, ginger and cinnamon. Shape the mixture into a ball and chill until firm. Roll ball in chopped nuts, then coat with apricot preserves. Serve with gingersnaps.
Sift flour. Cream shortening, sugar and eggs. Make paste from red food coloring and some flour. Add to creamed mixture. Sift and measure cocoa. Sift again with remaining flour. Add salt, vanilla and buttermilk. Add alternately with flour mixture. Beat well.
Mix tomato sauce and tomato paste. Add salt, pepper, garlic and vinegar. Cut up or blend tomatoes, onion and jalapenos. Bring to a boil; simmer to desired thickness (approximately 1 hour). Yields about 2 quarts.
Place burritos in large baking dish. Cover with chili and cheese. Bake at 350° until hot and cheese is melted well. Serve with salad and garlic bread.
Thaw and drain the spinach (I squeeze out the moisture). Mix all ingredients. Cover and refrigerate at least 2 hours.
Brown bacon until crisp. Remove from pan. Add 1/4 cup water and spinach. Cover and simmer until done. Sprinkle flour over the spinach. Stir until well blended and thick. Add salt and pepper to taste and enough milk to loosen and cream. Let simmer for about 5 minutes. Add bacon chunks. Stir and serve.
Mix oil and sugar thoroughly. Add egg, then molasses. Mix dry ingredients together and add. Form into balls and roll in cinnamon-sugar. Bake on ungreased sheet 15 minutes at 350°.
Combine 3 cups sugar, 1 cup syrup and 1 cup water in large saucepan. Bring to boil; add peanuts and food coloring. Boil to soft ball stage. Remove from heat; add vanilla, salt and butter. Stir until thick; spread out onto buttered tin foil.
Saute onion and celery (with leaves) in margarine. Mix with soups, clams and milk to desired consistency. Add parsley, white pepper, paprika and nutmeg. This makes a nice Sunday night meal with salad, bread and fruit. We used to have this on Christmas Eve.
In large bowl, mix all ingredients until well blended. Refrigerate mixture for at least 30 minutes before serving.
Cook catfish in boiler; remove bones. Cook potatoes and onions until they are mush. Add fish and small can of milk to boiler; let cook until all is done. Add large cans of milk, water, margarine, corn, salt and pepper. Stir over low heat until it comes to a boil; set off. Stir good, or it will stick. Makes 2 gallons.
Heat oven to 325°. Grease 10 x 5 x 3-inch loaf pan; line bottom with wax paper. Sift flour, baking powder and salt in medium bowl. Stir in chocolate pieces, nuts, dates and cherries until well coated with flour. Beat eggs well in large bowl at medium speed of mixer. Fold in flour mixture. Turn into loaf pan. Bake 1 1/2 hours or until done. Cool in pan on wire rack. When cool, remove from pan; wrap in foil and store. Serve in slices. Makes 1 loaf.
Dissolve yeast in water. Add rest of ingredients, except whole wheat flour, and beat. Stir in whole wheat flour. Cover and let rise 30 minutes. Spoon batter into greased muffin cups. Bake at 375° for 10 to 15 minutes. Makes 12.
Cook and drain macaroni, then put in casserole dish. Stir in soup and add sour cream. Pour beef mixture over macaroni. Mix well and bake at 350° for 30 minutes. Grate Cheddar cheese over the top as soon as removed from the oven.
Mix milk, egg and butter. Sift flour, sugar, baking powder and salt. Stir milk mixture into flour mixture just until moistened. Heat lightly oiled griddle until hot.
Mix all ingredients, except shoestring potatoes. Chill. Add potatoes before serving.
Put 1 peppermint patty between 2 vanilla wafers. Mix small amount of green food coloring on coconut to make it look like lettuce. Place on top of patty. Add sesame seed to top vanilla wafer. Put in microwave for 30 second to 1 minute to warm (optional). Fun for parties.
Preheat oven to 350°. Add water 1 inch from bottom of pan. Add brisket and ingredients. Cover with aluminum foil and bake for 4 to 5 hours. One hour before it's done, add potatoes and carrots. Re-cover with foil. Cook 1 more hour. Add water if needed. Salt and pepper to taste.
Combine all ingredients, except 1/4 cup bread crumbs; pour into buttered shallow baking dish. Top with remaining bread crumbs. Bake at 350° for 45 minutes. Serves 8.
Mix sugar, cornstarch and salt in saucepan. Gradually stir in milk. Cook and stir over medium heat until it comes to a boil and thickens. Continue to cook 1 minute; stir. Remove from heat; stir 1/2 mixture into egg yolks, then stir egg mixture into saucepan. Cook and stir 1 minute. Remove from heat; add butter, vanilla and coconut. Cool 20 minutes. Beat 30 seconds. Pour in shell. Top with meringue.
Melt margarine with sugar and chopped dates. Cook between 5 and 10 minutes on medium. Put in Rice Krispies, chopped pecans and vanilla. Stir while hot; pinch off while hot and roll into balls, then roll in powdered sugar.