HumbleIntelligence/food-ner-1-Million huggingface dataset:
Blend yeast with lukewarm milk. Sift the flour and salt. Add milk and yeast, then egg. Add raisins and minced apple. Leave batter in a warm place to rise double its size. Heat the oil to 375°. Put two metal spoons into the batter. Shape balls with the two spoons and drop them into the oil. Fry them for 8 minutes, until brown. Should be soft and not greasy. Drain on absorbent paper. Serve covered thickly with powdered sugar. Great when hot.
Mix sugar, milk and peanut butter really good. Melt margarine or butter and pour over other ingredients; mix well. Then roll into balls. Let balls sit for a few hours and firm up.
Combine the cream cheese, minced onion, horseradish, Worcestershire sauce and wine. Spread on ham slices and roll up. Refrigerate a few hours. Slice each roll into 3 or 4 pieces. Garnish with cocktail onion, olives, etc.
Preheat oven to 350°. In small saucepan over low heat, melt chips with margarine. In large mixer bowl, combine melted chips, biscuit mix, sweetened condensed milk, egg and vanilla; mix well. Stir in nuts. Turn into well-greased 15 x 10-inch baking pan. Bake 20 minutes or until center is set. Cool thoroughly.
Mix all the ingredients and put in shallow baking dish. Over the top, scatter 6 slices of bacon, cut up and sliced green olives. Bake 1 hour at 350°.
In small saucepan, blend together first 5 ingredients. Cook on medium-low heat until slightly thickened. (Keep stirring so it won't stick.) Cool slightly. Use cream cheese at room temperature. Place in bowl; beat until creamy. Add sauce and beat well. Stir in pineapple, marshmallows and cherries. Refrigerate.
Combine all ingredients; form into ball shapes as desired. Fry or broil until sufficiently cooked. Served well with mashed potatoes, brown gravy and corn.
Stir all together and beat until light. Drop by tablespoons into hot deep fat (375°). Fry until brown. Serves 6 to 8.
Combine tomato juice, oil, lime juice, brown sugar, Worcestershire sauce, salt, and hot pepper sauce. Stir to dissolve sugar and add onions. Place meat and marinade in plastic bag. Tie bag securely. Place in refrigerator and marinate meat 6 hours or overnight, turning occasionally. Remove roast, reserving marinade and place on rack in open roasting pan. Insert meat thermometer so bulb is centered in thickest part of roast. Do not add water. Roast in a 325° oven for 2 to 2 1/2 hours or until thermometer reaches 140° for rare, 160° for medium. Brush with marinade occasionally during roasting. Remove roast from oven and allow to stand in a warm place 15 to 20 minutes before carving in thin slices. While roast is resting, halve artichokes lengthwise, add the remaining marinade and cook slowly 5 to 10 minutes. Remove artichokes from marinade and use to garnish roast.
Mix all ingredients. Bake 350 degrees for 10 minutes in 9x13 pan.
Cut bread lengthways to make 3 layers. Spread egg salad, pimento cheese, chicken salad and one salad mix to each layer.
Add enough flour to make a soft dough. Roll and sprinkle sugar on top. Bake at 350° to 400° for 10 to 12 minutes.
Melt oleo over medium heat in large saucepan. Remove from heat. Add remaining ingredients. Stir until well blended. Pour in 9-inch square pan that has greased bottom only. Bake 30 to 35 minutes at 350°.
Bring chicken stock and kielbasa to a boil. Add a little water if needed. Add remaining items and cook for another 45 minutes.
Combine all ingredients in large saucepan. Bring to boil; reduce heat. Simmer, uncovered about 10 minutes or until meatballs are heated through. Garnish with basil, if desired.
Measure 3 1/2 cups flour; mix with the next 8 ingredients on low with mixer. After mixed well, knead in 2 1/2 cups flour with hands. Put in refrigerator to chill. Get out what you want to cook at a time. Use the other 1/2 cup flour to dip your cookie cutter in. Bake at 350° for 8 to 10 minutes (don't brown).
Soften yeast in water. Combine in mixing bowl the cottage cheese, sugar, onion, butter, dill seed, salt, soda, egg and softened yeast. Add flour to make a stiff dough, beating well after each addition. Let rise to double in size, 50 to 60 minutes. Stir down dough.
Mix all together and beat for full 7 minutes to insure frosting will be stiff enough. Frost 2 layer cake. Refrigerate.
Beat margarine until softened. Add sugar, cocoa powder and baking powder. Beat until combined. Beat in eggs. Beat in as much flour as you can. By hand, stir in any remaining flour and chopped chocolate.
In mixing bowl, cream brown sugar and shortening. Add the eggs one at a time, beating well after each addition. Beat on high speed until light and fluffy. Blend in vanilla. Combine dry ingredients (flour, soda, cocoa and salt); add alternately with sour cream to creamed mixture. Mix on low speed until just combined. Stir in boiling water until blended. Pour into 3 greased and floured 9-inch pans. Bake at 350° for 35 minutes or until done. Cool in pans 10 minutes. Cool on wire racks completely before icing.
Melt chips and peanut butter. Add nuts and marshmallows. Pat into a 9 x 13-inch pan and cool.
Cook grits in salted water until done. Add butter, cheese and eggs. Bake 1 hour at 350°.
Mix cream cheese and orange juice. Add fruit cocktail (include juice) and pudding. Mix well. Pour into a mold and refrigerate until firm. Top with crushed walnuts or almonds. Serve with butter flavored crackers.
Cut carrots into 2-inch pieces. Heat carrots and remaining ingredients, except the parsley, to boiling. Reduce the heat. Cover and simmer until carrots are tender (about 25 minutes). Remove carrots and boil the liquid rapidly to reduce the liquid to a glazed consistency. Add carrots. Turn to glaze evenly with glaze. When finished, sprinkle with the snipped parsley.
Mix soft shortening, sugar and eggs together. Stir in pineapple with juice. Sift flour, soda, salt and nutmeg together and stir in. Mix in nuts. Chill at least 1 hour. Drop rounded teaspoonfuls about 2-inches apart on lightly greased baking sheet. Bake until, when touched lightly with finger, no imprint remains. Bake at 400° for 8 to 10 minutes. Makes about 10 dozen cookies.
Cook spinach according to package directions. Drain and press water out of spinach. Mix spinach, sour cream, cheese and garlic salt. Pour into buttered baking dish and top with bread crumbs. Pour margarine over bread cubes. Bake at 350° until bread cubes are lightly browned, about 20 minutes. Can be prepared ahead and refrigerated before baking. Yields 4 to 6.
Mix all ingredients together. Add zucchini until end; coat well. Spread in 13 x 9-inch greased pan. Bake at 350° for 30 minutes, until bottom browns. Cool and cut into squares.
Blend eggs, sugar, salt, vanilla and almond. Stir in gradually the scalded milk. Pour into uncooked pie shell. Sprinkle with nutmeg. Bake at 400° for 30 minutes.
Stew chicken for 2 hours. Use salt and pepper and 1 to 2 chicken bouillon cubes in water. Bone and cut into bite-size pieces. Save broth.
Cream together shortening, peanut butter and sugar until light and fluffy. Add vanilla and eggs; beat well. Mix in flour, baking powder and salt, stirring until thoroughly blended. Stir in coconut. Spread evenly in greased 13 x 9-inch pan. Bake at 350° for about 25 minutes or until golden brown. Cool. Cut into bars. Makes about 36.
Saute onion in bacon drippings. Add shrimp and cook until pink. Add rice and mix together. Stir in salt, pepper and soy sauce to taste.
Dissolve yeast in water. Mix dough, oil and flour with yeast mixture. Let rise in bowl for 1 hour. Make out into rolls. Divide dough into four sections. Pat out on floured board. Cut or make rolls by hand. Bake at 400° for 10 minutes.
For dressing, in a food processor bowl, combine cottage cheese and catsup. Cover and process until smooth; transfer to a small mixing bowl. Stir in egg (if using), green onion, pickle relish and salt. Set aside. In a medium mixing bowl, combine chicken, celery and sweet pepper. Add dressing and toss gently to mix. To serve, divide salad among 4 lettuce-lined plates. Sprinkle with the toasted almonds. Makes 4 servings.
Mix orange candy pieces with 1/4 cup flour. Cream butter and sugar until fluffy; add eggs and vanilla. Beat thoroughly. Beat in sifted dry ingredients. Stir in oats and candy. Drop by teaspoon on greased cookie sheets. Bake in 375° oven for 15 minutes or until lightly brown. (Do not overcook.) Yields 90 cookies.
Use one graham cracker pie crust. Combine Eagle Brand condensed milk, limeade and Cool Whip. Add food coloring. Pour into prepared crust. Chill. Garnish with Cool Whip or whipping cream.
Boil together margarine, sugar, cocoa and Pet milk for 3 to 4 minutes.	Remove from heat, then add oats, vanilla and salt. After the ingredients are mixed together, spoon on wax paper.
Stir all together. Use 2 to 3 heaping teaspoonfuls to 1 cup of hot water.
Set oven at 375°. In a deep 9-inch pie plate, layer apples, lemon juice and 1/4 cup sugar. Set aside. In a bowl, combine flour, brown sugar, sugar, oatmeal, cinnamon and butter. Mix it with a fork or use your fingers until they're mixed thoroughly. Sprinkle the topping over the apples and bake for 45 minutes. Serve with vanilla ice cream.
Preheat oven to 400°. Toast the English muffin in a toaster until lightly browned. Spoon 1/4 of the pizza or spaghetti sauce on each muffin half. Top each one with Mozzarella cheese. Place the muffins on an ungreased cookie sheet. Put the sheet into the oven and cook for 5 minutes or until cheese melts. Remove from the oven. Let it cool 2 minutes before eating. Yields 4 pizzas.
Layer sliced vegetables in buttered casserole. Sprinkle oil over top and season with salt and pepper. Cover tightly with foil. Bake at 350° for 35 minutes. Should be firm, not mushy.
Heat together soup and sour cream. Add salt and pepper for taste. Set aside. Boil together zucchini, carrots and onion until tender; drain and mix together with soup and sour cream.
Melt caramels in double boiler until smooth. Add pecans. Drop by teaspoon on waxed paper, then chill. Combine chocolate morsels and shortening in a double boiler until smooth. Dip caramel morsels in chocolate mixture. Keep refrigerated.
Mix all together and bake in greased loaf pan in 375° oven for 40 minutes.
Cook until you can form a soft ball. Stir in pecans and drop on wax paper.
Blend together all ingredients, with the exception of the lettuce in the microwave-safe bowl for 1 minute. Place the greens in a bowl; toss with the hot dressing and serve.
Mix all the ingredients. Bake for 1 hour at 350 degrees, in a bundt pan.
Mix all ingredients together. Pour into crust. Bake at 425° for 15 to 20 minutes, then turn temperature to 350° and bake until it isn't sticky when touched with your finger (about 30 minutes). When cool, put meringue on top and brown.
In shallow bowl, combine egg white and milk. In another bowl, combine bread crumbs, Parmesan and seasonings. Dip each chicken piece in egg mixture, then in crumb mixture. Melt butter in skillet. Brown chicken on both sides until no longer pink and juices run clear.
Preheat oven to 350°. Let cream cheese and eggs come to room temperature. Combine first 4 ingredients and press in the bottom of a 9-inch spring-form pan. Mix on low speed cream cheese, sugar and vanilla. Add eggs, one at a time. Fold in sour cream. Pour over crust. Bake for 40 minutes. Turn oven off and keep in oven for 2 hours. Refrigerate.
Boil sugar and milk for 5 minutes. Mix in remaining ingredients and pour into greased dish.
Cream sugar and cream cheese until fluffy. Add bananas and eggs. Stir in Bisquick and nuts; do not beat. Pour into greased 9 x 5-inch loaf pan. Bake 50 to 55 minutes, until done, at 350°. Makes 1 large loaf. Freezes well.
First Pot: Bring to boil 4 cups of water. Steep mint and tea bags in water for 30 minutes.
Combine sugar, cornstarch and cinnamon. Sprinkle lemon juice over blueberries, then sprinkle sugar mixture over blueberries; stir gently. Let stand for 15 minutes. Spoon blueberries into deep dish pie shell. Dot with butter. Gently lay other pie shell over the top. Crimp the edges with a fork. Slash top crust in a few places to let juice boil out. Rub crust gently with water, then sprinkle sugar over the top. Place on cookie sheet. Bake at 425° for 10 minutes. Reduce heat to 350°. Bake for 1 hour. Watch it so that the crust will not burn. Reduce heat if necessary. Yields 6 to 8 servings.
Combine pudding mix and milk in a bowl. Beat until thickened. Fold in the sour cream and whipped topping. Make layers of vanilla wafers, bananas and pudding mixture in a serving dish until all ingredients are used. Chill in refrigerator until serving time.
Mix well. Put in 8 x 8-inch pan. Bake at 400° for 30 minutes. This can be doubled.
Cream butter; gradually add sugar, beating well. Add egg yolks, one at a time. Add sweet potatoes to mixture, mixing well. Combine flour and next 7 ingredients; add to creamed mixture alternately with buttermilk. Mix after each addition. Stir in vanilla, raisins and pecans. Beat egg whites (room temperature) until stiff peaks form. Fold into batter. Pour batter into a greased and floured 10-inch tube pan. Bake at 325° for 1 hour and 25 minutes. Cool in pan 10 minutes. Remove; cool completely. Sprinkle with 10x sugar.
Brown ground beef; drain and add all other ingredients. Simmer for 30 minutes.	Put in casserole dish. Top with sliced Velveeta cheese. Put in oven for 15 minutes or until cheese is melted at 350°.
Sprinkle fish with lemon juice and let stand for 10 minutes. Combine cheese, sour cream, milk, salt, pepper, parsley and tomato puree and stir into smooth paste. Arrange one layer of fish in glass pan. Cover with cheese mixture. Continue with layers but finish with cheese mixture. Cook for 10 minutes, covered, in oven at 400°. Remove from oven. Sprinkle with butter, bread crumbs and remaining cheese. Return to oven uncovered for another 15 minutes to brown.
Combine ingredients. Roll out. Melt butter and spread over dough. Sprinkle brown sugar and cinnamon on butter. Roll up like a jelly roll. Cut into rolls. Bake at 350° until golden brown. Frost, if desired.
Melt butter, add brown sugar, bring to a boil. Add corn syrup; stirring constantly. Bring to a boil again. Boil 5 minutes without stirring. Remove from heat. Stir in baking soda, vanilla, salt. Pour over popcorn and mix well. Bake at 250 degrees for one hour. Stir with wooden spoon every 15 minutes.
Saute all chopped vegetables in butter in a large saucepan. Add the canned tomatoes, tomato sauce, paste and the seasonings. Simmer, stirring often, about 45 minutes. Add the cooked shrimp and simmer 10 minutes more. Line a large platter with cooked rice and pile shrimp creole in center. Serves 8 to 10.
Put crackers in round gallon glass jar. Mix all ingredients. Pour into jar. Put lid on and roll and roll and roll until mixture is seeped into crackers.
Stir sugar and cocoa together in 2-quart glass bowl. Place margarine on top and pour evaporated milk over this, without stirring. Microwave 2 to 3 minutes on High heat to soften the margarine. Add the vanilla. Whip smooth with a wooden spoon. Line an 8-inch square pan with plastic wrap and pour in mixture. Refrigerate until set.
Brown 1/2 cup sugar in iron skillet. While this is browning, add all other ingredients in a thick cooker and bring to a boil. Mix browned sugar and let it all cook together 2 minutes. Remove from heat and beat until ready to put on cake. (Good on yellow or spice cake.) I add black walnuts to my icing.
Blend first 4 ingredients with hand mixer on medium speed. Mix in sour cream and egg whites. Spray a pie pan with nonfat cooking spray and sprinkle with graham cracker crumbs. Pour cheesecake mixture into pan. Bake for 40 minutes at 325°. Let cool and serve with sliced strawberries or desired sliced fruit.
Mix the flour, salt, sugar and baking powder. Add the milk and mix into a smooth batter. Add the melted butter and the eggs; whip into a smooth batter. Cook on a grill or in a large nonstick frypan.
Mix well the soy sauce, chicken broth, sugar and cornstarch; set aside. In a large skillet or wok, heat oil. Add pork; cook and stir quickly until just tender. Add onions, celery and carrots. Stir over high heat 3 to 4 minutes or until vegetables are crisp-tender. Stir in bean sprouts. Stir soy mixture; add to vegetable-pork mixture. Cook and stir until slightly thickened. Serve over rice. Serves 4.
Crumble Doritos and line bottom of 9 x 13-inch baking dish. (Reserve some for topping.) Brown ground beef and drain. Combine beef, soups, Ro-Tel and chili beans. Pour over Doritos. Top with remaining Doritos. Bake at 350° until bubbly.
Drain pineapple and reserve 3 tablespoons of juice. Mix sugar and flour; add juice and mix well. Stir in pineapple and cheese. Mix well. Pour in 2 quart casserole dish. Mix butter and crushed crackers; sprinkle on top of mixture. Bake at 350° for 30 minutes, uncovered.
Mix flour, shortening, brown sugar and 1 cup white sugar thoroughly. Remove 1 cup and reserve for crumb topping. To the rest, add eggs and spices. Stir soda into sour milk and add to cake mixture. Beat until well mixed. Grease and flour a 9 x 13-inch pan. Pour cake batter into pan. Crumble topping over. Sprinkle chocolate chips over topping. Sprinkle 1/2 cup sugar over. Bake at 350° for 20 to 25 minutes.
Heat juice and water; dissolve jello. Melt cream cheese by adding hot jello a little at a time, and stirring well with a fork. Add cream which has been whipped, pineapple and pecans.
Preheat oven to 350°. Mix first 5 ingredients together. Add baking mix, being careful not to overmix. Stir in nuts. Bake in a greased loaf pan for 55 to 65 minutes, until toothpick comes out clean.
Place squash slices in a casserole dish. Cover with tomato slices and onions. Sprinkle with the next four ingredients. Dot with butter. Bake at 350° for 45 minutes.
Mix ingredients. Bake at 350° for 1 hour 10 minutes. Bread pan size 9 3/4 x 4 1/2 x 3-inch makes 1 loaf.
Place bread balls into a buttered Bundt pan. Sprinkle with box of pudding mix. Melt together butter and brown sugar. Drizzle over top. Saran Wrap tight and refrigerate overnight. In morning, bake at 375° for 30 minutes.
Combine the first 2 ingredients. Bring to a boil for 1 minute. Set aside to cool. Combine remaining ingredients. Stir into cooled liquid mixture. Chill before serving.
Pour beans and tomatoes into pot and begin to heat. Meantime, saute onions and garlic in olive oil in skillet. When limp, add to beans and simmer until flavor is good enough to eat. Serve over rice.
Beat Dream Whip, milk and cream cheese together. Fold in pie filling. Pour into crust. Chill in refrigerator.
Boil chicken breasts in salt and pepper until tender. Drain and cut into cubes. Mix chicken, soup and sour cream well. Spread in greased 9x13-inch casserole dish. Crush ritz crackers over top of mixture. Then pour melted butter over top. Sprinkle with poppy seeds. Bake uncovered at 350 degrees for 30 minutes. Easy and delicious anytime. Goes good over cooked rice.
Combine all ingredients in jar with tight fitting lid. Stir until sugar is dissolved. Refrigerate up to 2 weeks. Shake before using. Makes 1 1/2 cups. Enough for 3 meals.
Blend sugar, salt, vinegar, mustard and onion powder. Gradually add oil and blend. Stir in poppy seed. In a salad bowl, combine salad greens, avocados and strawberries. Before serving, drizzle with dressing and toss.
Blend all ingredients in bowl; pour into greased and floured 9 x 5-inch or 8 x 4-inch loaf pan. Bake for 50 to 60 minutes at 350°. Test with toothpick.
You will need one large casserole dish or an oblong pan. Use extra according to amount and taste. This recipe is for four.
Saute ground beef and onion until ground beef is cooked thoroughly; drain and cool. Keep beef refrigerated until salad is assembled. Chop lettuce and dice tomatoes. Drain kidney beans. Assemble salad immediately before serving. Break corn chips into bite size pieces. In following order, layer beef-onion mix, beans, lettuce, tomatoes, corn chips and cheese in single layers. Repeat layers until all ingredients are used. Sprinkle 1/2 teaspoon of chili powder (or less, if desired) on each meat layer. Pour Italian dressing on top of layers. Mix salad and serve immediately.
Mix together dry ingredients; add egg, milk and vanilla. Beat until smooth. Heat 1/2 inch oil in skillet. Dip slices of bread into batter and fry on both sides until golden brown. Sprinkle with powdered sugar or put syrup on it.
Peel and cut up potatoes. Boil in unsalted water until soft. Drain. Add rest of ingredients and beat until fluffy. Place in a buttered casserole dish and bake at 375 until light brown.
Cook squash until tender; drain and mash. Mix sugar, mayo, onion, egg, salt and pepper together. Then add squash. Place in casserole dish and top with grated cheese and margarine. Cook at 350° for 35 minutes.
Preheat oven to 350°. Cook lasagna according to package directions. Fry sausage all cut up. Mix together the Cheddar cheese and Mozzarella cheese. To assemble lasagna, spray bottom of a 9 x 13-inch deep baking dish. Pour 1 1/3 cups of sauce in bottom; add a layer of lasagna strips. Sprinkle some of the cheeses and sausage. Add another layer of lasagna strips. Repeat layers, ending with 1 1/3 cups of sauce. Sprinkle remaining cheese and sausage on top. Sprinkle Parmesan cheese on top to taste. Bake covered with aluminum foil in oven for 30 minutes. Remove foil and continue baking for 15 minutes. Let stand for 10 minutes before cutting. Serves 8. Serve with tossed salad and French bread.
Preheat oven to 475°. Melt 2 tablespoons butter over low heat in an ovenproof skillet (cast-iron works great). Saute apples until just tender. Remove apples from pan. Put empty pan in oven while making batter. The pan must be hot for recipe to work.
Cream together the white and butter flavor vanilla, meringue and Crisco. Beat at high speed for 2 to 3 minutes. Add sugar gradually. Beat and add more sugar. Add water (milk). Add the rest of the sugar and blend on high for at least 5 to 6 minutes. If too thick, add more water (milk). Don't make too thin or you can't make the designs for your cake.
Steam whole zucchini 15 minutes or until crisp-tender. Cool slightly; slice lengthwise. Scoop out pulp, leaving 1/4-inch shell. Chop pulp and set pulp and shells aside.
Bring first 4 ingredients to a boil in an 8-cup microwave container. Boil for 3 minutes. Add soda to mixture. Pour over popped popcorn. Microwave popcorn mixture on High for 3 minutes, stirring every 30 seconds.
Mix real good. Fry in electric skillet in very little grease to look like a small pancake (about the size of a jar lid). Spread jelly on them or eat alone. These are made for afternoon teas in Australia. Makes good snacks hot or cold.
Beat cream cheese and milk until well blended. Gradually add sugar. Mix in chocolate and vanilla. Stir in marshmallows. Drop by rounded teaspoonfuls into coconut; roll until well coated. Place on waxed paper-lined tray. Refrigerate until firm, about 1 hour. Makes about four dozen candies.
Wash and slice cucumbers. Slice onions and peppers. Mix salt with cucumbers, onions and peppers and cover with water. Let stand 3 hours. Heat remaining ingredients and pour over drained vegetables. Heat through and through and can. Seal in glass jars.
Preheat oven to 350°. Blend cake mix, oil, water and eggs. Stir in chocolate chips and nuts. Drop onto ungreased cookie sheet by teaspoon. Bake 10 to 12 minutes. Makes 3 1/2 dozen cookies.
Heat sugar and syrup to boiling. Remove from stove. Add peanut butter and vanilla. Add cereal and mix. Press into a greased 9 x 13-inch pan.
Heat milk and soup. Add cheese. Dissolve. Add rice, broccoli and seasonings. Pour in casserole dish and bake 30 minutes, covered, at 350°, then 10 minutes, uncovered.
Mix sugar and oil. Add soda to buttermilk. Then combine mixture and add mashed prunes, 1 cup flour and eggs. Then add remainder of flour, spices and nuts. Bake 1 hour in 350° oven.
Make cream sauce with butter, flour and cream. Melt butter; add flour. When smoothly blended, add cream and bring to a boil. Add mustard, salt and pepper. Combine with lobster meat and mushrooms. Fill individual shells or casserole with mixture. Sprinkle with grated cheese and brown under broiler flame.