HumbleIntelligence/food-ner-1-Million huggingface dataset:
Peel off outer layer of onion until all onion is cut into many rings. Combine mix and milk to form a smooth batter. Dip onion rings into batter and fry until golden brown.
Dissolve gelatin in 4 tablespoons cold water. Add 1 cup boiling water. Let cool. Add juice of lemon, pineapple, sugar and salt. Mix thoroughly and put in refrigerator to cool. While this is partially setting, break cake into bite size pieces. Also prepare 2 packages of Dream Whip as directed. When gelatin mixture is partially set, mix with whipped topping. Line a 4-quart bowl with wax paper. Mix gelatin mixture and cake pieces thoroughly and pour into lined bowl. Refrigerate overnight. Turn cake onto cake plate. Frost with the third box of whipped topping, prepared as directed. Cover generously with coconut.
Melt butter and mix with flour and pecans. Pat firm in the bottom of 13 x 9 pan (ungreased) and bake at 350° for 18 minutes; let cool.
Pound chicken breasts with mallet. Shake breasts in seasoned, floured bag. Saute in oil in skillet until lightly browned. Add garlic and rosemary; continue sauteing until golden brown. Stir wine and wine vinegar into tomato sauce and add to chicken. Spread tomato paste over breasts and simmer, covered, for 20 minutes. Add green pepper and simmer for another 20 minutes. Add black olives and almonds; cook, uncovered, for 5 minutes. Sprinkle with parsley before serving. Serves 4 to 6.
Put vanilla pudding, tapioca pudding and orange Jell-O in a bowl. Add 1/4 to 1/2 of the boiling water to dry ingredients and mix until smooth; then add rest of the water. Cool. Refrigerate until thickened. Drain pineapple and oranges. Add this to the ingredients along with Cool Whip. Refrigerate until ready to use.
Cut crappie in small pieces. Soak in salt water for 2 hours or longer. Drain. Roll in corn meal mix and drop into hot (not burning) oil. Fish will float when a golden brown. Drain on a paper towel and eat up.
To prepare filling, mix the first 3 ingredients in saucepan and add the extracts. Cook over low heat, stirring constantly, until thick, about 10 minutes. Set aside to cool.
Stir yeast into milk. Blend	in 1/2 cup flour. Set aside in warm place about an hour until bubbly. Cream together butter, sugar and salt. Add eggs, one at a time, beating well after each addition. Add yeast mixture alternating with the flour to egg mixture. Knead dough until	smooth	and elastic. Cover and let rise in warm place until double in bulk, then roll out for dinner rolls, cinnamon, etc. Makes good an pan!!
You may also add 1 tablespoon Durkee to add a little tartness to flavor.
Cook and drain pepperoni; put back into pan. Beat the egg and milk and mix through spaghetti. Pour into buttered baking dish. Top with jar of spaghetti sauce. Cover with Mozzarella cheese. Place rows of pepperoni slices on top. Bake at 350° for 30 minutes. Let stand 10 minutes to set. Cut into squares and serve.
Boil water and salt together. Add tapioca and cook for 15 minutes. Add sugar and jello. Cool and let set overnight, then add pineapple and Cool Whip. Just before serving, add sliced bananas. Marshmallows may be added too.
In a large saucepan, combine brown sugar, syrup, margarine, salt and cream of tartar. Bring to a boil and cook 5 minutes. Remove from heat and add soda. Mix well and pour over popcorn. Mix the sauce real well with the popcorn. Place on 2 greased cookie sheets; put in a preheated oven. Bake at 200° for 1 hour.
Wipe lamb with damp paper towel. Rub surfaces of meat with lemon juice. Make several slits in meat and insert halved cloves of garlic. Spread mustard over all surfaces and sprinkle herbs over top with rosemary needles predominating, also salt. Cut onions into halves or quarters and place over meat. May use toothpicks to anchor. Preheat oven to 450° and roast 15 minutes before turning heat to 350°. Roast 25 minutes per pound. Remove meat to oven platter to keep warm while preparing gravy.
Cook milk, flour, sugar and salt for 10 minutes. Gradually add egg yolks; mix with water and cook about 20 minutes. Cool and add vanilla. Add 1 pint of whipped cream and put in refrigerator. Stir a few times during freezing.
Combine Marshmallow Creme and vanilla and gradually knead in sugar. Shape into rolls about 1-inch in diameter. Wrap individually in plastic wrap and freeze for 6 hours. Melt caramels over hot water. Remove from heat, but keep warm. Dip rolls into caramels, then roll in nuts until well coated. Store cooled candy in a covered container. Yield: 20 pieces.
Melt butter and add all the ingredients. Mix well. Pour into 9-inch unbaked pie shell. Bake 60 minutes at 300°.
Cream shortening and sugar together. Blend eggs with pumpkin. Add water and flour to eggs and pumpkin. Add this mixture to shortening and sugar. Add spices and nuts. Bake at 350° for 1 hour in 2 large loaf pans or 1 hour and 10 minutes in a tube pan.
Brown meat and onion in large skillet. Add soup, milk, chilies and Cheez Whiz. In 9 x 13-inch pan, layer 1/2 of tortillas, then 1/2 of meat mixture, then repeat. Top with cheese. Bake at 350° for 30 minutes.
Brown rice in butter until grains are brown. Pour into covered dish and add soups. Cover and bake 1 hour at 350°.
Brown sausage. Saute onion and bell pepper. Mix together all ingredients and cook in crock-pot.
Do not grease pan. Sift flour, sugar, cocoa, sugar and salt in to a 9 x 13-inch pan. Make 3 holes. Place some of the vegetable oil, vanilla and vinegar in each hole. Pour 2 cups cold water over this and stir with a fork. Bake at 350° for 30 to 35 minutes.
First make the graham cracker crust by mixing the crumbs with the melted stick of butter. Press the crumbs into a 10-inch spring-form pan.
Boil pasta with 1 tablespoon oil to desired doneness. Melt butter in large saucepan and simmer with garlic, onions, parsley and dill. Toss pasta in butter mixture and mix thoroughly. Top pasta mixture with fish; garnish with chopped green onion. Serves 1.
Combine meat, salt, pepper, onion, flour and eggs, then add 4 tablespoons brown sugar and 2 tablespoons catsup. Mix well and shape into a loaf.
Put chocolate chips in 1 1/2-quart microwavable bowl. Microwave on Medium (50%) for 5 to 7 minutes. Stir milk, vanilla and salt into melted chips. Pour into greased 8 x 8 x 2-inch pan. Refrigerate 2 hours.
Crush crackers and mix with melted margarine; set aside. Combine all other ingredients and place in a baking dish. Top with crackers and bake at 350° for 30 minutes.
Beat eggs. Add sugar, syrup, salt and vanilla; mix well. Stir in melted butter and broken pecans. Pour into unbaked 9-inch deep pie shell. Bake for 45 to 55 minutes at 350°.
Mix buttermilk and soda in measuring cup; set aside. Beat the 5 egg whites until stiff. Cream shortenings and sugar. Beat in egg yolks. Add buttermilk alternately with flour. Fold in egg whites, vanilla, nuts and coconut. Spoon into well-greased and floured 9-inch round pans. Bake at 325° for 30 minutes. Cool and frost.
Mix all ingredients together and pour into unbaked pie shell. Bake at 325° until done in middle (approximately 50 minutes). Makes one 8-inch pie.
Mix thoroughly flour, milk, oil and egg yolks. Add beaten egg whites; stir in with a spoon (do not beat). Mixture will look lumpy. Pour 1/2 cup of batter onto hot waffle iron; remove when a nice golden brown. Makes 8 waffles.
Preheat oven to 400°. Prepare rice as directions on package direct. Saute pepper, onions and mushrooms in 1/2 cup margarine. Drain rice. Layer rice, sauteed mixture and grated cheese in 2-quart casserole in that order, ending with cheese. Pour half and half on entire mixture. Place in preheated oven and bake 30 minutes. Serves 6.
Mix sugar, oleo and milk. Boil to soft ball stage (approximately 7 to 8 minutes), stirring constantly at full boil. Remove from heat and add chocolate chips, Marshmallow Creme, vanilla and salt. Beat until creamy (about 3 to 4 minutes). Add pecans and quickly pour into "Pam" sprayed (or greased) pan. Cool and cut into bite-sized pieces. Use a heavy pan. I use my heavy Presto cooker (no lid)!
Boil chicken until done; cool and pull off bone. While taking chicken from bone, boil noodles in the chicken juice. When noodles are done and chicken is ready, combine chicken, noodles, cream of chicken soup, chopped onion and chopped eggs. Put in large casserole dish and crumble potato chips on top. Cover and cook at 350° for 45 minutes to 1 hour. Makes a delicious meal.
Mix shortening and sugars until creamy. Mix in egg. Combine flour, soda and salt and mix into sugar mixture. Add orange juice and rind, vanilla and almond flavoring. Stir in nuts. Make cookie rolls in wax paper. Refrigerate overnight.
Mix dry ingredients. Cream butter, sugar and shortening. Add eggs and vanilla; beat well. Add dry ingredients and beat. Pour into greased and floured tube pan. Bake 1 hour at 350° or until done.
Cut salt pork into 1/2-inch cubes and fry until golden brown. Chop onions into 1/4 sections and stir into salt pork; do not remove pan drippings. Cook until onions are transparent. Stir flour into onion and salt pork mixture to make a roux. Add water and stir until smooth. Cook until mixture thickens. Decrease heat slowly and add clam broth and clams. Chop potatoes into 1-inch cubes and add to chowder. Cook for approximately 1/2 hour, until potatoes are fork-tender. Add 1 stick of butter, salt, pepper and parsley. Cook another 15 minutes. Add cream. Keep on low heat until served.
Preheat oven to 425°. Beat eggs at high speed until lemon colored. On slow speed, add 1/2 cup milk; beat until well mixed. Sift flour, salt and soda. Add slowly on slow speed to eggs. Scrape sides of bowl and beaters. Turn to high speed; add rest of milk. Beat for 5 to 7 minutes, until batter is smooth and about as thick as heavy cream. Pour into well-greased muffin tins or custard cups. Bake at 425° for 15 minutes. Without opening oven, reduce heat to 350° and bake 15 to 20 minutes longer. Serve at once.
Mix the broccoli, raisins, pecans and bacon slices together. Mix the mayonnaise, sugar and apple cider vinegar, then pour over the first mixture.
Melt butter in a 13 x 9-inch pan. Sprinkle graham cracker crumbs over butter. Press to firm the crust. Pour condensed milk over crust evenly. Add remaining ingredients. Press down gently. Bake 25 to 30 minutes in a 350° oven (325° for Pyrex pan). Cool before cutting into squares. Store loosely covered at room temperature.
Put all in a skillet and slightly brown. Heat boiling water and mix with bouillon in chicken base mix and enough to prepare the rice (2 to 1 water to rice), then add a little water for the pot. Bake at 350° for 1 hour or until water is absorbed.
Cook sausage until done; drain and	put in 13 x 9 x 2-inch baking dish. Combine hot grits, cheese and butter. Stir until cheese melts and is well mixed. Combine eggs and milk; stir into grits. Pour into casserole; bake at 350° for 1 hour. Garnish with pimiento strips. Makes approximately 15 servings. Can be made the day before and baked the next day.
Brown ground beef and mix with sauce. Place layer of ground beef on bottom of pan, then noodles, then cottage cheese and Mozzarella cheese and repeat layers. Last layer needs to be meat/sauce mixture. Cook on High 20 to 25 minutes.
Brown chops on both sides and put into 9 x 13-inch dish. Mix celery soup with water and bouillon cube. Mix well and pour over chops. Cover with foil and bake at 350° for 30 minutes. Mix Stove Top stuffing mix as directed on box. Take pork chops from oven and put as much stuffing as you want on each pork chop. Cover and return to oven. Bake at 350° for 30 more minutes. (I took off foil and baked about 10 minutes to dry the stuffing a little.)
Blend ground walnuts with orange marmalade and sugar. Blend margarine and cream cheese until fluffy. Sift flour, baking powder and salt. Add gradually to creamed mixture. Form into 4 parts in wax paper. Chill for 7 hours. Roll, one at a time, like for pie. Spread nut mixture over dough. Cut into 6 or 8 triangles. Roll up and bake at 350°. Sprinkle with confectioners sugar.
Pare and slice carrots. Cook carrots in salted, boiling water until crisp-tender. Drain and cool. Combine carrots, onions and pepper in large bowl and set aside.
Mix ingredients. Use a small amount of milk to make dough workable, if necessary. Measure by spoonful and shape into balls. Bake 12 to l5 minutes at 350° or place balls on cookie sheet and freeze. Drop into plastic bag and freeze to have ready to bake for unexpected company.
Bake 9-inch pie shell at 350° for 15 minutes. Cook ingredients together until clear or thick. Cool and put over fresh strawberries in baked pie shell.
Combine butter, sugar, cocoa and milk; boil for 1 minute. Remove from heat. Add other ingredients, mixing well. You may wish to substitute coconut for cocoa. Drop by spoonfuls onto waxed paper. Makes 4 dozen.
Mix all ingredients except nutmeats in large saucepan and bring to rolling boil, stirring constantly. Boil for three minutes, still stirring constantly. Remove from heat and let stand for 15 minutes without stirring. Beat until thick and creamy light in color; add nutmeats if desired and turn onto buttered platter.
Put all ingredients in a covered casserole. Mix well. Bake at 250° for 4 1/2 hours or place in a crock-pot for 6 to 8 hours on low setting.
Combine orange slices, condensed milk, coconut, pecans and orange extract in baking dish; mix well. Bake at 300° until bubbly. Stir in confectioners sugar. Drop by spoonfuls onto waxed paper. Let stand until firm. Yield: 2 dozen.
Mix ingredients together and freeze.	Fill tall glass 1/3 to 1/2 full with slush. Add 7-Up and serve.
Mix together the butter, flour and 1/2 cup brown sugar. Flatten mixture into cake pan bottom. Bake for 15 minutes at 375°. Mix together the eggs, 1 cup brown sugar, soda, salt and oatmeal; spread on top. Bake for 25 minutes. Cut into bars. Eat.
In saucepan, combine sugar, cocoa and cornstarch. Stir together in separate dish the milk, peanut butter and vanilla. Add to sugar mix. Cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes more. Remove from heat. Pour in bowl and cover with wax paper. Chill for up to 24 hours. Serve layered with sliced banana and whipped cream.
Saute onion slowly in margarine for 3 minutes. Add ground beef and cook over low heat until brown, breaking up meat with fork as it cooks. Blend in flour, salt and pepper. Stir in milk, pimientos and green peas. Keep mixture hot.
Brown in a saucepan the hamburger, onion and garlic. Drain off fat; set aside. Cook the macaroni in a large pot with plenty of water until done. Drain off water, then add hamburger, onion, garlic and butter; mix well. Then add Prego sauce and salt. Mix well again. Serve.
Put the cucumbers in stone jar. Pour boiling water over for 3 days (change). Put alum over cukes on the fourth day and cover with boiling water. Wash on fifth day and cut up in 1/2 inch or thicker slices and put back in jar. Bring the vinegar, sugar, cinnamon, mixed spices and salt to a boil and pour over the cukes in the jar. Makes 4 gallon jars - 1/2 bushel.
Drain beans and corn. Mix with celery, onions, green pepper and drained chopped pimento. Bring vinegar, sugar, salad oil, pepper and salt to a boil. Pour over mixture. Chill overnight. Yields 12 to 15 servings.
Mix together tuna, soup, corn and peas in pan; heat. In separate pan, cook desired amount of rice. When both are done, put desired amount of rice on plate and top with desired amount of tuna mixture and serve.
Combine ingredients; sprinkle top with chopped pecans. Chill 2 hours.
Put mixture of the first four ingredients into 2 separate bowls. In the bowl that will be the mixture for the top, put 1 extra teaspoon of shortening for the top of the cake. Mix second bowl until crumbly. Press mixture into 13 x 9-inch greased pan.
Cream sugar and shortening; add egg. Sift and measure dry ingredients. Add alternately with buttermilk or sour cream. Spread some rhubarb in bottom of 9 x 13-inch pan. Add remaining rhubarb to batter and spread over pan. Top with 2/3 cup sugar and 2 teaspoons cinnamon (well mixed). Bake 40 minutes at 350°.
Mix together. Bake at 350° for angel food cake pan 1 to 1 1/2 hours.
In a large bowl, lightly beat eggs. Add milk, salt, pepper and nutmeg; set aside. Combine cheese and flour. Add to egg mixture with crab and spinach; mix well. Pour into 2 pastry-lined 9-inch pie plates or quiche pans. Bake at 350° for 5 minutes or until knife inserted near center comes out clean. Cut into narrow pieces. Serve warm.
Mix first 6 ingredients together. Trim bread and cut into 4 squares per slice. Place spoonful of shrimp mixture on bread. Add another square of bread and pinch sides together. Deep fat fry until toasted golden brown. Serve at once.
Mix wet ingredients and dry ingredients, separately. Add dry mixture to wet. Mix nuts, 3 tablespoons sugar and 1 tablespoon cinnamon together. In ungreased tube pan, place 1/2 of dough mixture, sprinkle nut mixture and then rest of dough. Bake at 350° for 50 to 60 minutes.
Cook bacon until crisp; drain and crumble and reserve with 1/4 cup drippings. Cook onion in reserved drippings until tender. Blend in flour, sugar, salt, celery seed and pepper. Add water and vinegar. Cook and stir until thickened and bubbly. Add bacon and potatoes, tossing lightly; heat thoroughly about 10 minutes. Garnish with parsley, if desired. Yields 8 to 10 servings.
Stir chicken, green peppers, cream cheese and 1/2 cup salsa in medium saucepan on low heat until cream cheese is melted. Spoon 1/2 cup of chicken mixture down center of each tortilla; roll up. Place in lightly greased 12 x 8-inch baking dish. Stir cheese and milk in small pan over low heat until smooth. Pour sauce over tortillas. Cover with foil. Bake at 350° for 20 minutes or until heated. Top with remaining salsa.
Mix all the ingredients and pour into a 3-quart casserole. Bake at 350° for 30 minutes. Serves 6 to 8 people.
Mix all dry ingredients. Then put oil and beat eggs in one at a time. Add the baby food and raisins or nuts. Bake at 350° for 1 hour or until done. Cool about 50 minutes in pan.
Beat eggs until light and fluffy. Add sugar and cream. Add enough flour to make a dough which can be rolled very thin.
Add enough water to broth, soup and milk to make about 4-5 quarts.
Mix flour, sugar, salt and undissolved yeast. Combine water and Crisco and heat over low heat until liquids are warm. Gradually add to dry ingredients. Let rise in warm place until double. Work it down until stiff. Make out as rolls in a muffin pan or as a loaf in loaf pan. Let rise again until double in size, then bake at 375° to 400° until brown.
Heat oven to 350°. Cook beef and onion until meat is no longer pink; drain. Stir in 1/2 teaspoon salt, pepper, green beans and soup. Spoon into 1 1/2-quart casserole; set aside.
Combine ingredients and put in greased baking dish. Bake 30 minutes at 350°. Can be reheated in microwave.
Mix well the margarine and cream cheese with the sugar. Add eggs one at a time; beat well. Sift flour; add vanilla and butter. Mix all this and pour into greased and floured loaf pan. Bake at 300° for 2 hours.
Layer chicken, onion rings and sliced cheese. Mix soups, broth and tomatoes and pour over chicken. Place chips on top (crushed). Bake until bubbly.
Brown pork in oil; remove. Add flour to oil for roux. Add water, seasonings and pork. Cook on low fire for one hour. Add turnips and cook for one-half hour. Add onion tops and parsley. Serve over rice.
Put the hash browns, 1/2 cup melted butter, sour cream, soup, onion flakes and salt and pepper in a greased 9 x 13-inch pan or casserole. Crush the cornflakes and mix with the 1/4 cup melted butter. Sprinkle over the potatoes. Grate the cheese and sprinkle over top. Bake at 350° for about 1 hour.
Soften together yeast, honey and water. Add salt and flour. Knead for 10 to 15 minutes. Cover and set in a warm place to rise until doubled in bulk, 1 hour. (I usually set it on the dryer outside.) Punch down. Divide into 6 sections and roll out in rounds 1/4-inch thick. Fill with 1/2 to 3/4 cup filling on half of the circle, leaving a 1/2-inch rim. Moisten the rim with water, fold the empty side over and crimp with a fork. Prick it here and there. Bake on an oiled tray in a preheated 450° oven for 15 to 20 minutes, or until crisp and lightly browned. Brush each pastry with a little butter as it emerges from the oven. While the dough is rising, make the filling or if you want to make a pizza, chop up the ingredients.
Put drained peas in a bowl. Add eggs, relish, onion flakes, celery salt and pepper. Gently stir in mayonnaise until completely mixed. Sprinkle paprika on top. (Can save some egg pieces to garnish top, if desired.)
Mix the milk, peanut butter, egg and vanilla until smooth. Add Bisquick. Mix well. Shape into 1-inch balls. Place on an ungreased baking sheet and bake at 350° for 6 to 8 minutes. Press the candy in the center of each cookie immediately after baking. Makes 5 dozen.
Mix ingredients together until zucchini is evenly coated. Pour mixture into a greased pie plate. Bake at 350° for 30 minutes. Serve hot or cold.
Grate Cheddar cheese. Allow both cheeses to soften to room temperature. Mix both cheeses together. Add in pressed garlic. Roll mixture into shape of a log so that it will fit on cracker. Sprinkle cheese with paprika and roll up in tinfoil. Refrigerate until ready to use. Serve thin slices on crackers.
Heat oven to 350°. Stir water, 1/2 cup salsa, margarine and contents of vegetable seasoning packet in a saucepan. Stir in stuffing crumbs until moistened. Divide stuffing mixture into 6 servings in a 2-quart casserole dish. Cover each serving with a chicken breast. Pour 1/2 cup salsa over the chicken. Loosely cover pan with foil. Bake for 35 minutes. Sprinkle with cheese and bake until the cheese is melted. Serves 6.
Mix potatoes with celery, onions, sour cream, French dressing and vinegar. Add seasonings to taste. Makes 4 servings.
Slit hot dogs lengthwise, leaving one side hinged. Insert a thin strip of processed American cheese in slits and wrap each hot dog in a slice of bacon. Grill hot dogs over medium heat, turning several times, until bacon is done as desired. Serve in toasted buns with your favorite barbecue sauce.
Combine flour and salt in bowl. Combine remaining ingredients, except soda, in large mixing bowl. Beat at medium speed until light and fluffy, scraping sides occasionally, for 5 minutes. Reduce to low speed; add dry ingredients and soda, beginning and ending with dry ingredients. Bake 1 1/2 hours or until toothpick comes out clean, using 12-cup Bundt pan. Cool in pan 15 minutes. Invert onto wire rack; remove pan and cool completely. Serves 16.
Fry hamburger and onion and drain off fat. Put hamburger, onion and rice into baking dish. Pour the green beans over the top. Lay slices of Velveeta cheese all over top. Add a little water to the soups and mix. Pour soup mixture over the other ingredients. Bake about 1 hour at 350°.
Cut each chicken breast half into 5 chunks. Cut each mushroom in half. In a large bowl, mix mushroom halves, chicken pieces, soy sauce, vinegar, honey, salad oil, green onions and juice from pineapple. Let this marinate while preparing remaining ingredients. Prepare outdoor grill for barbecuing. Cut each bacon slice crosswise in half. On 4 long skewers, thread bacon-wrapped chicken and pineapple pieces. Reserve soy sauce mixture to brush on chicken kabobs. Cook about 15 to 20 minutes on grill or until chicken is fork-tender and bacon crisp. Yields 4 servings.
In medium bowl, cream together margarine and 3 tablespoons sugar. Add pretzels. Press in a 9 x 13-inch pan and bake for 10 minutes in preheated oven at 350°. Cool. In medium mixing bowl, beat together 1 cup sugar and cream cheese. Fold in whipped topping. Spread over cooled pretzel crust. Chill. Pour boiling water over strawberry gelatin. Stir to dissolve. Add frozen strawberries and stir until thawed. Chill until gelatin is slightly thickened. Spoon gelatin over cream cheese layer. Chill until set. Cut into squares and serve. Garnish with additional whip cream, if desired.
Prepare Brownie mix according to directions and bake. When done poke holes in top of brownies. Pour Kahlua over them. Crumble brownies. Prepare mousse as directed.