HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a deep-fryer, heat oil to 375°F (190°C). In a medium bowl, combine Quick Mix, sugar, cinnamon and nutmeg. Blend well. In a small bowl, mix together vanilla, egg and milk or water. Add all at once to dry ingredients. Stir until well-blended. On a lightly floured surface, knead dough about 10 minutes. Roll out to 1/2-inch thickness and cut with a floured doughnut cutter. Fry in hot oil about 1 minute on each side, until golden brown. Drain on paper towels. While doughnuts cool slightly, prepare Vanilla Glaze. Dip warm doughnuts in glaze. Makes about 12 doughnuts.
Cook shells per package directions. Cool. Blend mayonnaise and mustard until smooth. Combine with remaining ingredients and macaroni. Toss until nicely coated with dressing. Serve in lettuce cups. Garnish with hard-boiled eggs, pimento peppers and paprika, as desired.
Line bottom of six 5 1/2 x 3 x 2 1/4-inch loaf pans with wax paper or grease.
Place potato in a medium saucepan. Add enough water to cover potato. Cook over high heat until tender, about 20 minutes. Drain, reserving 1/2 cup potato water. Mash potato to yield 1 cup. Scald the milk in a small saucepan over med-hi heat. Remove from the heat. Let stand to cool to lukewarm. Add yeast and stir until dissolved. Mix reserved potato water, shortening, sugar and salt in a large bowl. Add milk mixture, mashed potato and egg whites. Stir in enough flour to make a soft dough. Store, tightly covered, in refrigerator for 2 hours. Preheat the oven to 350°. Roll dough on a floured surface to 1/2 inch thickness. Cut with a floured 2 inch cutter. Arrange 2 inches apart on baking sheets. Let rolls rise in a warm place until double in size, about 30 minutes. Bake until golden brown, about 20 minutes. Serve hot.
Combine all ingredients, except 1/2 cup cheese and 1/2 cup crackers. Pour into 13 x 9-inch pan. Top with rest of cheese and crackers. Bake at 350° for 30 minutes.
Beat eggs. Add milk, sour cream, salt, pepper, green chilies and cooked sausage. Add cheese. Mix well. Butter trimmed bread slices. Place in 9 x 13-inch pan, buttered side down. Pour egg mixture over bread. Best if made night before. Bake at 350° for 45 minutes to 1 hour.
Soften cream cheese (cream cheese that is fat-free will not be as creamy as regular cream cheese). Beat cream cheese and milk with electric mixer until smooth. Add pudding mix and continue to beat. Add more milk if necessary to make smooth. (This will take several minutes.) Add lemon juice and continue to beat. Fold in Cool Whip and pineapple. By hand add cherry pie filling and pecans or dates. (Dates are much lower in fat.) Mix well. Add a few drops of red food coloring if desired. Pour into 9 x 13-inch baking dish and refrigerate several hours.
Preheat oven to 350°. In medium saucepan, heat soup, milk, turkey, cheese and broccoli. Stir often, add seasonings. Spray a baking dish with non-stick oil. Spoon rice into dish; pour sauce over and gently mix together. Bake 20 minutes.
Combine eggs and pumpkin. Blend in sugar and spices. Add milk and mix well. Pour into pie shells. Bake at 400° for 50 minutes.
Mix all of the ingredients. Sprinkle with nutmeg. Bake at 350° until knife comes out smooth.
Combine vinegar, beet liquid, cornstarch, salt and sugar. Cook over medium heat until clear and thickened, stirring constantly. Add butter and sliced, cooked beets. Simmer 5 minutes.
Using wooden spoon work all ingredients (except almonds, chocolate and paraffin) together. It will be very stiff. Flatten in a jelly roll pan or cookie sheet. Refrigerate overnight. Next day, cut into 1-inch squares and dip in chocolate.
Combine all ingredients. Place in hamburger buns. Wrap in aluminum foil and bake at 300° for 15 to 20 minutes.
Heat oven to 350°. Cream shortening, butter and confectioners sugar. Blend in 1 1/2 cups flour. Press evenly into bottom of ungreased 9 x 13-inch baking dish. Bake 12 to 15 minutes. Mix remaining ingredients. Spread over hot layer. Bake for 20 minutes longer. Cool and cut into bars.
Boil hen until tender. Debone the hen. Put aside. Mix the ingredients until blended well. Make dough stiff. Roll out on floured surface until thin. Cut and drop in hot broth. Keep broth boiling until all dumplings have been dropped in. Put the deboned hen back in the pot with the dumplings. Turn fire down and put the lid on. Cook until done.
Combine syrup, sugar, salt, butter and vanilla; mix well. Add eggs and beat. Pour into 9-inch unbaked pie shell. Sprinkle pecans over top. Bake in a preheated 350° oven approximately 45 minutes (until middle of pie looks solid).
Make a cup or 2 cups mix at a time. Just add water. Makes muffins, pancakes, biscuits, etc.
Blend all, topping with chips. Bake 10 minutes at 450° for 25 minutes at 375°.
Mix all dry ingredients together in bowl. Add milk, eggs, corn and oil, mixing well. Brown meat, onion and peppers and drain. Add ground meat mixture to cornbread mix. Then add grated cheese and mix well. Pour into pan (9 x 13-inch). Place into 350° oven for 45 minutes to 1 hour.
Mix cornstarch, salt and sugar. Add eggs and beat well. Add milk. Cook in double boiler, stirring often. Be careful not to overcook. When mixture coats spoon, remove from heat; cool. Add flavoring. Dried orange rind, grated, may be used.
Split English muffins in half and set aside. Cream together all ingredients. Spread over English muffins. Place muffins on cookie sheet and put into freezer for 2 hours. Remove from freezer and place on broiler. Cook until top browns. Cut into quarters and serve hot. Great appetizer.
Dissolve lime jello in 1 cup water. Place in top double boiler and add cut up marshmallows. Stir until marshmallows are almost dissolved. Then add pineapple after this is removed from heat. Blend cream cheese and add to mixture. Store in refrigerator until cool. When cold, fold in whipped cream. Pour into pan and let stand until firm. Dissolve cherry jello in 2 cups water. Cool, but do not allow to jell. Pour over other mixture and let set.
Dissolve jello in boiling water. Stir in sherbet and lemon juice. Chill, if necessary, until mixture mounds. Mash cranberry sauce slightly with fork; fold into jello mixture. May be poured into a mold. Unmold on lettuce leaves.
Mix dry ingredients in large bowl. Stir in oil and eggs. Mix in chopped apples and nuts. Bake at 350° for 45 to 55 minutes in 9 x 13-inch greased pan.
Cook sausage meat until brown and crumbly. Add onion and continue cooking for 5 minutes over moderate heat. Add tomato sauce, mushrooms, tomato paste, sugar and salt. Bring to a boil. Lower heat and simmer until thick, about 10 minutes.
Roll enough crackers to make mixture thick. Pour into greased baking dish. Bake until firm.
Smash strawberries with a potato masher if using whole strawberries. Mix strawberries, lemonade, water and sugar together. Pour into a plastic container such as an ice cream bucket. Freeze. When ready to serve, thaw mixture for approx. 1 hour or until mixture can be scooped out and placed in glasses. Pour lemon-lime soda over all to serve. Garnish with a fresh strawberry and mint sprig or serve with swizzle sticks.
Blend all dry ingredients with shortening and oil. Add beaten egg, vinegar and water. Mix. Roll into crust and shape in pie pan. Will make 3 or 4 crusts. Will keep in refrigerator several days. Bake at 400° until golden brown.
Puree bananas in blender. In medium bowl, combine bananas, egg, milk and oil. In large bowl, combine pancake mix, nuts and cinnamon. Stir in banana mixture until moistened. Lightly grease griddle.
Melt butter and mix with other ingredients. Press into a 9 x 12-inch pan. Bake for 20 minutes at 350°. Let cool.
Combine fruit juices and ginger ale. Pour over block of ice. Float orange slices on top of punch.
Butter a 9 x 13-inch pan. Line with graham crackers. Mix 3 packages of pudding with milk. Beat. Fold in Cool Whip. Pour half of pudding mix over crackers. Repeat layers of crackers and pudding. Top with another layer of crackers. Frost with chocolate frosting. Chill.
Wipe chicken breasts with damp paper toweling. Sprinkle with salt and pepper.
Spread refried beans on a pizza pan or 9 x 13-inch pan. Sprinkle with cayenne pepper. Mix avocado and sour cream. Spread over top. Layer remaining ingredients in order given. Top with shredded Cheddar cheese. Refrigerate. Surround with Tostitos or Doritos before serving.
Cook chicken in water to cover until tender. Remove meat from bones and cut in small pieces. To 3 quarts chicken broth, add chicken, hamburger, diced potatoes, diced onions, beans, corn, salt and pepper. Simmer 2 hours. Add tomatoes, sugar and tomato paste and more water or broth, if necessary, then simmer 1 hour or longer. Cream 2 potatoes or use instant mashed potatoes and add enough to stew to thicken. Add margarine and additional salt and pepper, if needed. Be sure and stir often, as it will stick after adding mashed potatoes.
Dissolve yeast in 1/3 cup of water. Mix remaining water with powdered milk, sugar and salt. Pour over the dissolved yeast. Stir in the melted butter. Beat in 2 eggs. Stir the dough out onto a floured surface and clean the bowl. Knead the dough for 6 to 8 minutes, adding flour as necessary, until it is smooth and bouncy. Grease the bowl and return dough to it. Cover it with plastic wrap and let it rise in a warm place for about an hour until it doubles in size.
Preheat oven to 350°. Cream the margarine and sugar. Add egg and vanilla; mix. Add buttermilk or sour milk and mix. (To make sour milk, add 1 tablespoon of lemon juice or vinegar to 1 cup measure and fill to 1 cup with milk.) Measure dry ingredients onto wax paper and stir to mix. Add to wet ingredients and mix. Pour into a 9 x 13-inch greased and floured cake pan. Sprinkle with topping.
Cook first 4 ingredients until they become clear. Add egg yolks, butter and lemon juice; cook until thick. Cool. Pour in baked pie crust. Cover with meringue and brown at 300°.
Drain artichoke hearts and cut into small sections. Prepare rotini according to package directions; drain. In large bowl, combine rotini and remaining ingredients; toss to mix. Cover, chill thoroughly. Toss gently before serving. Refrigerate leftovers. Serves 6 to 8.
Mix cream cheese and sugar; add coconut, cherries and nuts. Mix with hands. Place in small dry bowl lined with Saran Wrap. Chill until firm. Reshape and pat until round. Roll in chopped nuts. Garnish with cherries on top.
Place chicken breasts, meaty side up, in a pan. Pour 3/4 cup of melted margarine over them. Sprinkle 1 package Hidden Valley Ranch (dry) over them.
Beat egg and mix lightly with the remaining ingredients. Drain a (No. 2 1/2) can fruit cocktail and add to the previous ingredients and then put into a square baking pan. Sprinkle top with 1/2 cup nuts and 1/2 cup brown sugar; bake in a 350° oven for 35 minutes. Serve with whipped cream or ice cream.
Boil water and sugar in a small saucepan for 5 minutes. Stir constantly. Remove from heat and stir in lemon juice. Cool this syrup. Place syrup in a covered jar and refrigerate.
Roll into balls. Flatten with glass dipped in sugar. Bake at 350° for 10 minutes.
Mix all ingredients and chill. Serve with slices of fresh fruit. Makes about 2 1/2 cups dip.
Mix all ingredients except Parmesan cheese well. Bake at 325° to 350° for twenty minutes. Add Parmesan cheese and bake ten minutes more. Let stand five minutes before serving. Use an 8 x 8 x 2-inch ungreased pan.
Over low heat or in double boiler, melt butter and chocolate squares. Meanwhile, beat eggs until light in separate mixing bowl. Add corn syrup, sugar, salt and vanilla to eggs and continue beating until mixed well. Add the slightly cooled chocolate mixture, mix thoroughly and pour into a 9-inch pastry lined pie pan. Bake at 350° for 25 to 30 minutes or until top is crusty and filling is set, still somewhat soft inside. Do not overcook. Serve plain or with whipped topping or ice cream.
Saute corn and zucchini in 2 tablespoons butter for 5 minutes. Stir in onion and set aside. Heat 3 tablespoons butter in saucepan. Blend in flour, pepper and nutmeg. Cook until smooth and bubbly. Add milk gradually. Stir and cook over medium heat until mixture thickens. Remove from heat. Beat egg yolks into a bowl, then gradually stir into hot mixture. Add sauteed corn and zucchini mixture. Stir in shredded cheese. Beat egg whites until stiff. Blend 1/3 of the egg whites into milk mixture. Carefully fold in the remaining eggs until no white streaks remain. Pour into greased 2-quart casserole. Bake at 350° for 50 to 60 minutes until puffy and golden brown on top. Serves 6.
Wash potatoes. Leave skin on. Slice into round pieces. Layer potatoes, sliced onion, salt and pepper and little squares of butter in large deep dish pan. Layer until all ingredients are gone. Bake at 350° for 45 minutes or until tender.
Preheat oven to 350°. Grease and flour two 8 or 9-inch cake pans. In large bowl cream butter and sugar. Add eggs and vanilla. Slowly combine flour, cocoa, baking soda and salt. Add water and beat until smooth. Bake for 30 to 40 minutes. Cool and frost.
Wash chicken and pat dry with paper towels. Sprinkle with 1 teaspoon salt. Put 1 cup flour in a paper or plastic bag. Drop chicken pieces, 2 at a time, into bag. Shake until each piece is thoroughly coated with flour. Lay chicken on a sheet of waxed paper.
Combine margarine, Crisco, salt, sugar, flour and milk, and mix until well blended. Add baking powder and flavoring. Mix well. Add eggs, one at a time. Mix well. Pour into greased and floured tube pan. Bake at 325° for 1 hour and 20 minutes. Cool in pan for 10 minutes before removing.
Drain pineapple (reserve 3 tablespoons juice). Combine sugar and flour and stir in reserved pineapple juice. Add cheese and pineapple; mix well. Put mixture in long casserole dish. Combine butter and cracker crumbs and put on mixture. Bake at 350° for 20 to 30 minutes, or until crumbs are brown.
Rinse chicken; pat dry. Use a sharp knife to cut a small pocket in the thickest side of each chicken breast half. Insert a Mozzarella cheese slice in each pocket. Beat egg white in small bowl. In another bowl, mix flour, Parmesan cheese, parsley, paprika and pepper. Dip chicken in egg white, then flour mixture. Spray pan with nonstick spray. Bake at 370° for 20 to 25 minutes or until chicken is no longer pink. Makes 4 servings.
Cream together sugar and oil. Add eggs, one at a time and beat well. Add sifted flour, baking soda and salt a little at a time. Stir in the apples, coconut and nuts. Bake at 350° for 1 hour and 20 minutes in a greased and floured tube pan. Turn out on cake rack to cool. May be frozen.
Mix margarine and cheese; add flour. Mix well. Roll piece in size of walnut. Stick olive in middle. Roll until covered. Place on cookie sheet. Bake at 350° until brown.
Melt together	in a double boiler the caramels, margarine and milk. Dip marshmallows into caramel mixture and roll in Rice Krispies.
Brown beef in a frying pan over medium heat until just brown. Add onion and cook until tender; drain fat. Stir in eggs and scramble. Season with salt and pepper.
Fry bacon until crisp. Remove to paper toweling. Drain fat, reserving 3 tablespoons. Cook mushrooms, garlic and onion in drippings until vegetables are soft. Crumble bacon and add to mushroom mixture. Add cheese, oregano and thyme. Chill 1 to 2 hours. On a flat surface, stack 10 sheets of filo on wax paper. Cut stack lengthwise into 5 strips. Using two strips at a time, brush with butter and put a heaping teaspoonful of the filling at the bottom end of strip. Fold up filling so bottom end meets left edge of the dough strip. Continue to fold, forming a triangle. Put on a baking sheet and bake at 350° for 25 to 30 minutes, until golden.
Peel and cube potatoes. Cook until tender. Boil 4 eggs until done (10 minutes). Peel and chop. Add all ingredients together and stir. Use enough mayonnaise to mix well.
Saute garlic and onion (in cast-iron pan) in a few tablespoons of olive oil. Add beef. Simmer until just cooked. Add tomatoes, plus the juice, the paste or puree, a pinch of salt, rosemary and basil. Stir often for 10 minutes. Simmer on low, covered for 1 hour. To thicken, simmer longer, uncovered.
Put crab meat and onion into a bowl and set aside. Mix cheese, milk and Worcestershire in a blender and mix to a thick paste (for a dip). Add more milk if needed, 1 teaspoon at a time, then scoop into crab meat and onion mixture and mix well. Put into a serving dish and top with shrimp sauce and chill. Serve with crackers.
Mix ingredients together. Add to appropriate baking dish. Bake at 350° for 1/2 hour.
Bring to boil water and margarine. Remove from heat and add flour. Mix well. Add eggs, one at a time, beating well. Spread into bottom of 9 x 13-inch pan, which has been greased. Bake at 375° for 25 to 30 minutes; cool.
Mix sugar, nuts, oats, margarine and flour until crumbly. Set 1 1/2 cups aside for later. Press remainder of crumb mixture into the bottom of a 9-inch square baking dish. Mix cinnamon and cherry filling and spread over crust. Sprinkle leftover crumb mixture over top and press lightly. Bake at 400° for 20 to 25 minutes. Cool and cut into squares.
Sift together flour and sugar. Mix and boil 1 stick butter, shortening, 4 teaspoons cocoa and water, then add buttermilk, eggs, soda and vanilla. Pour over dry ingredients and mix well. Bake in an 11 x 17 pan at 375° for 15 minutes.
Mix margarine and crackers and press into 9 x 13-inch Pyrex pan. Bake at 325° for 10 minutes, cool. Mix pudding with milk until thick. Add ice cream a little at a time. Pour over crumbs. Frost with Cool Whip and sprinkle with the coconut.
Combine cocoa with sugar and salt. Add milk. Bring to a boil, stirring frequently. Cook to 228° or until a small amount of mixture forms a soft ball when dropped in cold water. Remove from heat; drop in butter and stir to melt butter. Add vanilla and beat until mixture thickens. Spread on layers. If chocolate gets too hard, add a small amount of milk.
Cook meat, garlic, salt, and pepper until hamburger is done. Add tomato sauce cover bring to boil and simmer for 15 minutes. In another bowl combine cream cheese, sour cream and scallions - set aside. Combine hamburger sauce with the cooked noodles. In buttered 2-qt casserole layer as follows: 1/2 of the noodles and hamburger mixture, 1/2 of the scallion mixture (just drop the scallion mixture by teaspoon over noodles mixture). Cover with cheddar cheese an bake at 350° for 20 minutes. Makes 6 servings.
Add dry ingredients to liquid; beat smooth. Bake on hot griddle. Yields 10 pancakes (6-inches each).
Cook black beans, pink beans, salsa and cumin in a medium sized saucepan over medium heat until hot, 5 minutes.
Mix all ingredients together and drop by teaspoon onto cookie sheet. Bake at 375° for 8 minutes. Yield: 60 cookies.
Chop vegetables into uniform sizes. Then heat margarine in skillet over medium-high heat until bubbly. Add vegetables and oregano to skillet. Stir-fry 4 to 5 minutes. Add 1/2 cup water. Cook 5 minutes longer. Stir in rice. Heat thoroughly, stirring occasionally. Stir in cheese. Serve hot.
Mix sugar and flour; slowly add milk, mixing well. Fill can with water. Add to mixture. Cook over medium heat until it begins to thicken. Mix small amount of filling with beaten egg yolks until smooth. Add to filling. Mix well while continuing cooking. Stir in cheese, mixing until melted. Remove from heat. Add butter and vanilla. Pour into crust. Add cream of tartar to egg whites. Beat until glossy. Add sugar slowly, beating well until stiff. Spread on filling. Bake at 350° until brown.
Brown meat; drain. Saute onion. Add tomato sauce, vinegar, chili powder, cloves, salt, and pepper. Simmer 5 minutes. Add beans. Continue to simmer 15 minutes. Take off heat. Leave covered and let stand 20 minutes.
Roll vanilla wafers into very fine crumbs. Combine with pecans and cocoa. Mix bourbon with corn syrup, then combine with wafer mixture. Make into pecan size balls, then roll in sugar. Place in airtight tin. The longer you keep it, the stronger it gets.
Brown ground beef and break up. Add the rest of the ingredients. Cook until onions cook down (about 1/2 hour). You can cut down on tomato sauce to make it less watery or add extra chili powder to make it hotter.
Sift together all dry ingredients. Cream together the butter and sugars. Add eggs, one at a time. Add all other ingredients and mix well. Bake at 300° for 2 hours in 2 iron skillets. Ice with caramel icing, if desired.
Brown chopped onion in margarine and add milk. Mix in remaining ingredients. Mix well and place in greased baking dish. Bake for 30 to 40 minutes. Serves 4.
While heating wine vinegar and water to just below boiling, place roast in large glass or earthenware bowl. Add remaining ingredients to roast. Pour vinegar and water mixture over roast and other ingredients. Place meat in refrigerator to marinate for approximately five days (at least three days). Being careful to not pierce the meat, turn the meat in the mixture with a wooden spoon twice a day.
Thaw spinach and squeeze out excess water. Mix spinach in bowl with eggs, cheeses, pepper and onions. Spray 1-quart casserole with Pam and pour in mixture. Bake at 350° for 25 minutes.
Put all ingredients, except onion, tomatoes and cheese in blender. Blend until smooth. Then spread mixture into a pie plate. Layer with chopped onion, then layer chopped tomatoes and then top with shredded cheese. Serve with tortilla chips.
Thoroughly blend softened cream cheese, margarine, sugar and vanilla. Add eggs, one at a time, mixing well after each addition. Gradually add 2 cups of flour mixed with baking powder. Combine. Combine 1/4 cup flour with candied fruit and pecans. Fold into batter. Grease a 10-inch Bundt pan. Sprinkle with chopped pecans. Pour batter into pan. Cook at 325° for 1 hour and 20 minutes. Cool 5 minutes. Remove from pan. When totally cool, sprinkle with powdered sugar.
Coat saucepan with cooking spray; warm over medium-high heat. Add onion; saute until soft but not brown. (Add 1/4 cup extra broth, if needed to prevent browning.) Add bell pepper, garlic, dried and fresh tomatoes and spinach. Saute 1 minute. Pour in 1/2 cup broth. Bring to a boil; lower heat to medium. Cook, stirring continuously, until liquid is almost completely absorbed, adding broth 1/2 cup at a time as it is absorbed. Stop adding liquid when rice is creamy and just tender, about 25 minutes. Remove Risotto from heat and add Parmesan cheese, if desired. Add salt and pepper to taste. Serve immediately. Serves 6.
Heat oven to 350°. Grease square baking dish, 8 x 8 x 2-inches. Beat eggs, milk, baking mix and salt with hand beater until foamy. Remove seeds from chilies; rinse chilies with water. Place in dish. Sprinkle tomatoes and onion evenly over chilies. Pour egg mixture over vegetables. Sprinkle with cheese. Bake uncovered until egg mixture is set and cheese is melted, 40 to 45 minutes. Makes 4 to 6 servings.
Thoroughly mix first 9 ingredients. Roll into 1 to 2 inch balls. Roll the balls in flour and brown, using the fat. Remove the meatballs from browning pan and use the remaining flour, fat in pan and tomato juice to make tomato gravy. Place the cut vegetables in a heavy roasting pan. Put the meatballs on top of the vegetables. Pour the gravy over the meatballs. Roast in a 325° oven for approximately 2 hours. Takes about 1 hour to prepare. Good recipe to put in oven before church so lunch is ready when you return home.
Combine all ingredients in stainless steel pot. Cook on stove on low until thickened. Add some food coloring during cooking. Let cool before handling. Store in plastic container. Hours of fun!
Cream the shortening, brown sugar and granulated sugar. Add beaten eggs, then flour, soda, baking powder, oatmeal, cornflakes and vanilla. Work in Spanish peanuts. Bake at 350° for 10 minutes.
In skillet cover bottom of pan with oil. Put meat in and cover completely with water. Sprinkle all over with seasoning. Cut up onion and pepper over meat. Cover meat with ketchup or barbecue sauce. May need a little water until tender.
Beat egg whites until stiff; gradually beat in sugar until very stiff. Add vanilla and pecans. Pour into 9 x 13-inch well-greased pan. Bake at 350° for 25 minutes. Let cool. Spread with 1 carton Cool Whip. Top generously with coconut.