HumbleIntelligence/food-ner-1-Million huggingface dataset:
Boil the first 8 ingredients together. When cold, add the flour, baking soda, salt and nuts. Bake in a 375° oven for 1 hour or more.
Cut fish into 1 x 3-inch strips. Mix salt and corn meal mix in plastic bag. Dip fish in milk. Put fish in bag of corn meal mix. Close bag and shake to coat the fish. Heat oil in deep fryer. Drop fish strips into hot oil and brown on both sides.
1st Layer: Melt margarine. Mix with flour and 1 cup nuts. Press into a 9 x 13-inch pan. Bake at 375° for 15 minutes. Cool.
Mix and place in buttered casserole dish. Bake 25 to 30 minutes.
Mix together flour, sugar and baking soda with knife; cut butter in mixture. Add sour cream and vanilla. Beat eggs and add. Stir in chocolate chips. Drop on ungreased cookie sheet and bake 10 minutes at 375°. Makes 5 dozen.
Place Raisin Bran and buttermilk in a large mixing bowl. Let stand until flakes are softened. Add eggs, oil or margarine and sugar. Sift dry ingredients (flour, soda and salt) and add to first mixture. Add chopped nuts, if desired. Mix well. Batter may then be stored in airtight container in refrigerator for up to six weeks. To bake, place in paper-lined muffin tins and bake at 400° for 15 to 18 minutes.
Chop tomatoes, peppers, onions and cilantro. Put all ingredients in blender and blend until desired consistency.
Prepare Jell-O according to package directions. Beat cream cheese with milk. Slowly add to Jell-O and beat until fluffy. Chill until partially set. Add fruit and pour into mold. Serves 6.
In large glass bowl, combine chocolate chips and sweetened condensed milk; stir together. Microwave on High for 3 minutes. Stir until morsels melt and mixture is smooth. Stir in walnuts and vanilla. Spread evenly into foil-lined 8-inch square pan. Chill until firm about 2 hours. Makes 1 1/4 pounds fudge.
Drain cherries and pineapple. Heat juice and dissolve gelatin. Allow to cool. Add coke, cherries, pineapple and pecans. Chip cream cheese into mixture. Stir, allowing cheese to remain in pieces. Chill until firm.
Mix all ingredients except the barbecue sauce. Spread mixture evenly in loaf dish, 9 x 5 x 3-inches. Spread the barbecue sauce over the meat mixture. Cover with waxed paper and microwave on Medium-high (70%) for 12 minutes; rotate the loaf dish 1/2 turn. Microwave until center is no longer pink, 13 to 16 minutes longer. Remove to serving platter. Cover and let stand 5 minutes. Top with additional barbecue sauce if desired.
Pierce meat with fork and sprinkle with meat tenderizer. Place in glass baking pan. Combine remaining ingredients and mix well. Pour over meat and turn to coat. Cover and refrigerate 8 hours. Grill or bake until desired doneness.
Beat eggs well; then add next 8 ingredients. Stir in remaining ingredients, just until well blended. Pour into well-greased and floured Bundt pan. Bake 1 hour at 350°. Cool and remove from pan. Good as is but better frosted with a cream cheese frosting.
Combine all ingredients; season with salt and pepper. Cook in large skillet, covered, for about 10 minutes. Remove the cover to brown potatoes. Turn until brown.
Cream butter and sugar with mixer, beating until light and fluffy. Add sifted dry ingredients alternately with milk. Fold in egg whites.
Combine first 9 ingredients; stir in okra. Pour oil to depth of 2 inches into a deep skillet; heat to 350°. Drop mixture by tablespoons into oil and cook until golden brown, turning once. Drain on paper towels. Sprinkle with salt (if desired) and serve. Makes 4 to 6 servings.
In 3 layers of foil, put salt and peppered chicken breasts, wrap and bake in an oven at 350° for 1 hour and 30 minutes (until done). Cut up chicken and put in a frying pan with cumin and picante sauce. On low heat, heat mixture thoroughly. Put oil in a small separate frying pan. Fry corn tortillas until soft (do not fry them stiff). Drain on paper towels. Take one tortilla, put in chicken. Mix cheese and roll up. Secure with toothpick. Lay on cookie sheet. Repeat until chicken mix is gone. Put cookie sheet in oven at 350° and heat until cheese is melted and tortillas are crisp. Serve with sour cream and guacamole.
Sift flour, soda, salt and spices together. Cream sugar and butter. Add eggs, blending well. Add molasses and mix well. Alternate adding flour mixture and buttermilk until well mixed.
Mix cooked chicken pieces, onion, green onion tops, salt, celery and mayonnaise. Spread mixture over stuffing mixture (already in casserole dish). Then spread remaining stuffing mixture over chicken mixture. Mix eggs with milk. Pour this over all. Cover and refrigerate overnight.
In large iron skillet, on low heat, add oil, onion, pepper and celery. Fry gently until onion turns. Add tomatoes and blend in other ingredients. Cover and simmer 50 to 60 minutes. Continue to simmer to thicken or use 1 teaspoon flour and water.
Put peanut butter in a medium bowl. Add maple syrup. Stir until mixed. Add dry milk powder. Stir well. Spread the mixture into a loaf pan. Pat it down to make an even layer. Sprinkle peanuts over mixture. Press them firmly. Chill for 1 hour. Cut into squares. Keep them covered and refrigerated when you are not serving them.
Combine ingredients: chicken, onion, chicken broth, eggs, mayonnaise and crackers. Preheat oven to 350°. Cook until brown.
Mix in saucepan, syrup, sugar and vanilla. Bring to a boil. Add peanut butter. Pour over corn flakes. Mix and drop by spoon. Allow to cool.
Combine all ingredients, except vanilla, in a double boiler. Cook over rapidly boiling water, beating with electric mixer, until it stands in peaks. Remove from heat. Add vanilla. Continue to beat until thick enough to spread.
Bake potatoes in the normal way (wash skins well); cut each one completely in half lengthwise and scoop out clean. Brush remaining shells with melted butter inside and out. Sprinkle with salt and place on oven racks. Bake at 350° until crisp and brown, 15 to 20 minutes. For more flavor, add cheese and bits. Cook 5 more minutes or until cheese is melted.
Mix well all ingredients in a large bowl. Chill 4 hours or overnight. Dip palms of hands in powder sugar. Shape chilled mixture into 1-inch balls. Rechill, if mixture becomes too soft. Cover and store in refrigerator.
Place all ingredients in large bowl. Mix well by hand. Drop by tablespoons into large skillet with 1 inch of hot oil in it. Cook for a few seconds, then lift up with spatula so they do not stick to skillet. They will then float. Cook approximately 2 minutes on each side or until golden brown. Drain well. Serve warm.
Mix all ingredients together. Grease and flour Bundt pan. Bake at 325° for 1 hour.
Blend together meat, egg, onion and salt. Form into small meatballs, about the size of jack balls (100). Combine chili sauce, jelly and lemon juice. Pour over meatballs and simmer in an electric skillet or regular frying pan over low flame for one hour.
Process chipped beef until finely chopped. Combine with all other ingredients (except the bread) and mix well. Hollow out the loaf of bread by cutting off the top and pulling out dipping size pieces and placing them on a serving platter around the outside of the bread. Cut the top like you would cut a jack-o-lantern at an angle so that you can replace the top and it won't fall in. Rub butter or margarine on the inside of the bread before you fill it so the dip will not seep through. Fill it up with the dip and dig in!
Cook sugar, buttermilk and butter until almost done. Add vanilla and marshmallow. Beat with beaters. Pour on buttered plate.
Blend ingredients together until smooth with mixer. Refrigerate before serving. Cut up fresh fruit (bananas, apples, strawberries, grapes, etc.). Dip fruit and eat. Yum-yum. Refrigerate leftovers.
Scald the balls and skin. Slice thinly and soak in cold water for 2 hours. Drain; salt and pepper slices. Flour lightly. Heat oil, butter or drippings in a frypan. Saute the slices, browning both sides. Allow 1/4 pound per person.
Wash and scrub cucumbers carefully; cut into 1-inch chunks. Dissolve salt in water; pour over cucumbers. Cover and let stand for 5 hours.
Combine oleo and milk in saucepan. Mix yeast, warm water and the 2 teaspoons sugar in large mixing bowl. Beat eggs in cup with fork and add to oleo and milk mixture. Combine this with the yeast mixture. Now add the half cup sugar and salt. Gradually add in sifted flour until right consistency. Usually about 8 1/2 cups of flour is sufficient. It may appear a little thick but the recipe is a proven one. Let the mixture set for about 15 minutes. Mix well again until the mixture is smooth. Let rise about 50 minutes or so depending on warmth in room. After dough has risen, divide into egg size portions with a spoon and form balls. Place on an oiled baking sheet about an inch apart and brush with melted butter. Let rise until light, then make indentation in each ball of dough for fruit. Sprinkle with Posipka Topping. Fruits most generally used are cooked, sweetened pureed prunes or apricots usually spiced mildly with cinnamon or nutmeg. Use of spices, optional. Cottage cheese is also popular for filling. It is blended with a dash of salt, a hint of sugar, a bit of lemon juice and grated rind. Over fruit filling sprinkle the crumb mixture, Posipka. Let the kolaches rise again and when the dough is light to the touch (approximately 20 minutes), bake in hot oven for about 15 minutes. Remove from oven and again butter each kolache before removing from pan onto a wire cooking rack or large board.
Mix cake as directed on package. Pour half of cake mix in a greased and floured 13 x 9-inch pan. Bake at 350° for 15 minutes. In a double boiler, melt caramels with butter and milk. Pour caramels over partly cooked cake. Put chocolate chips and pecans over caramels. Pour remainder of cake mix on top and bake at 350° for 20 to 25 minutes.
In 2-quart pan, melt butter. Stir in flour until blended well. Gradually add half and half. Cook until mix is thick and smooth. Stir constantly. Add rest of ingredients and stir until well blended. Serve as a hot topping or refrigerate and serve cold.
Place 2 cups Fritos in baking dish. Arrange onion and half of grated cheese on corn chips. Pour chili over onion and cheese. Top with remaining corn chips and cheese. Bake at 350° for 15 to 20 minutes.
Mix together. Bake in a 350° oven for 1/2 hour.
Brown beef, onions, drain fat. Combine meat and cooked noodles. Add cheese, soup, chili, water, peppers and beans. Put in 2 9 x 13 pans. Combine bread cubes, butter sprinkle over casseroles. Bake at 350 for 35 minutes this freezes real well.
Cook macaroni. Drain. Add shrimp to hot macaroni. Cool. Add other ingredients. Let stand in refrigerator at least 3 hours before serving.
In a large bowl, mix apples and sugar. Add oil, nuts, eggs and vanilla. Mix until well blended. Add dry ingredients and mix well. Pour into greased and floured 9 x 13-inch pan and bake at 350° for 1 hour or until cake tester comes out clean.
Cook macaroni according to package instructions. Cool pasta. Add Feta cheese, olives and desired amount of salad dressing. Toss and chill before serving.
Heat oven to 400°. Mix shortening, sugar, eggs and molasses thoroughly. Measure flour. Stir dry ingredients together; blend in. Stir in oats, nuts and raisins. Drop by rounded teaspoonfuls about 2-inches apart on lightly greased baking sheet. Bake 8 to 10 minutes or until lightly browned. Makes six dozen cookies.
Melt butter in a skillet on grill. Add sugar, lemon juice and rum flavoring. Stir well. Cook until sugar dissolves (2 to 3 minutes), stirring constantly. Add bananas and strawberries. Cook until bananas are soft but not mushy (about 2 minutes). Serve over pound cake or vanilla ice cream. Makes 4 servings.
Mix in order given. Drop by tablespoon on greased cookie sheet. Bake at 350° for 12 to 15 minutes. Frost while warm with confectioners sugar icing.
In a large bowl, toss together salad ingredients along with the crumbled bacon. Add the dressing and toss again. Serve immediately. (Do not add the dressing until you are ready to serve the salad as it will slightly wilt the spinach and immediately start to lose its heat.)
Mix well and sift once the first 4 ingredients. Add the Crisco. Dissolve the baking soda and vinegar; mix with the hot water and salt. Add to mix. Beat the eggs and vanilla and add to mix. Beat at medium for 5 minutes. Bake at 350° for 35 minutes or until done.
Use deep casserole dish. Layer 1/2 lasagna noodles, vegetables, cheese, and bread crumbs. Repeat layer. Topping with remaining cheese and bread crumbs.	Bake for 1 hour or until vegetables are tender.
Cut bacon into bite size pieces; fry until done. Drain excess grease. Add cubed zucchini to bacon; cook until zucchini is done. You may have to add a tablespoon of water with the zucchini. After zucchini is done, add the jar of mushrooms, the mushroom soup and enough water to make a sauce consistency. Cook rice according to directions on the package. To serve, pour sauce mixture over rice. This is so delicious.
In medium bowl, combine oats, brown sugar, flour and salt. Cut in butter until mixture resembles coarse crumbs; set aside.
Cook in heavy saucepan over medium heat to soft boil stage. Put cover on pan for first few minutes and cooking time will be shortened. Remove from heat; drop in 2 tablespoons of butter and 1 teaspoon of vanilla. Cool to 110° without stirring. Stir; beat until it becomes thick and begins to lose its glossy look. Pour immediately onto a buttered plate. Do not spread. Cut when set.
Melt butter or margarine and let cool. Cream eggs in butter and sugar. Beat together. Add the grated zucchini. Add all dry ingredients. Add raisins and chopped nuts (optional). Sprinkle top with sugar before baking. Bake at 350° for 1 1/2 hours (less time for smaller pans). Vanilla or lemon extract can be used instead of nuts and raisins.
Mix mushroom soup, egg, milk and mayonnaise together. Put broccoli in deep dish, pour mixture over. Add cheese. Melt butter and mix with bread crumbs; pour over cheese. Bake 3/4 hour in 350° oven.
Melt Milky Ways with sour cream. (You can melt in microwave oven on Medium for 2 to 4 minutes; stir often.)
Blend sugar, shortening, lemon rind and salt. Beat in egg and milk. Stir in remaining ingredients. Bake on an ungreased cookie sheet for 10 minutes at 400°.
Heat oven to 450 degrees. Mix baking mix, milk and cheese until dough forms. Beat vigorously for 30 seconds. Drop dough by spoonfuls onto ungreased cookie sheet. Bake 8 to 10 minutes or until golden brown.
Mix well. Chill. Serve as a salad or as a vegetable. This is very pretty served in grapefruit cups. Add the tomato and mayonnaise just before serving if convenient.
Cook hamburger, eggplant, onions, pepper and juice until done and tender. Add tomato paste, broth and rest of ingredients. Add 3 cups water; cook until ready to eat.
Combine cooked carrots, soup and cheese together in baking dish. Mix bread crumbs and melted butter; sprinkle over casserole. Bake at 375° for 20 minutes.
Drain clams; reserve liquid. Add water to clam liquid to make 1 cup. In saucepan, combine liquid, margarine, poultry seasoning and salt. Heat to boiling. Add flour; cook until mixture forms a ball. Remove from heat. Add eggs one at a time, beating well after each. Stir in clams. Drop dough by teaspoons onto greased cookie sheet. Bake at 450° for 10 minutes, then 350° for 10 minutes. Serve warm or cold.
Combine all ingredients except cheese and potato chips. Put into casserole and sprinkle with cheese then potato chips. Bake in 425° oven until heated through. Serves 6.
Beat sugar, oil and eggs well; add flour and beat well. Add nuts, vanilla and apples. Mix well. Pour into a greased pan and bake for 1 hour and 15 minutes at 325°.
Crush graham wafers in plastic bag with rolling pin. Press 1/2 crumbs into a 9 x 9-inch pan. Cream sugar and butter and add eggs, one at a time. Spread over crumbs. Fold well drained pineapple into whipping cream (or Dream Whip). Spread over first layer and cover with remaining crumbs. Cover pan with foil and chill overnight in fridge.
Mix all ingredients together except crackers. Top each cracker or toast round with 1 T of crab mixture. Bake at 425 degrees for 10 minutes. Serve hot. Yield: 36 crackers.
Preheat oven to 400°. Layer saltines on foil-lined 15 x 10-inch pan. Boil butter and sugar 3 minutes. Pour or spoon butter-sugar mixture over saltines. Bake at 400° for 7 minutes. Watch carefully. Remove from oven and spread the chocolate morsels over the top of the cooked saltines (using the back of a spoon helps). Don't let it cool at all before spreading the chocolate. Cool in refrigerator. Break into pieces and freeze.
Beat eggs, then add flour, oil, sugar, buttermilk, flavoring and coconut. Bake at 350° for about 40 minutes in tube pan. Ovens may vary.
Brew tea in boiling water for 5 minutes. Remove tea bags and cool. Stir in grape juice and sliced fruit. Cover and refrigerate 4 to 6 hours.
Mix together sugar and flour. Add eggs, vanilla, nutmeg, whole milk and condensed milk. Mix together. Strain mixture into a 9-inch unbaked pie shell. Sprinkle with nutmeg. Bake at 375° for about 1 hour. Pie will be shaky. Overcooking will make pie water.
Combine sugar, milk and margarine in a 4 to 5-quart pan. Bring to a full boil and allow to boil 5 minutes. Place candy bars (broken into pieces), chocolate bits, Marshmallow Creme and pecans in a large mixing bowl. Add hot syrup. Stir until well mixed. Pour into a greased 15 x 10 x 1-inch jelly roll pan. Makes 5 pounds.
Lightly brown butter in an 8-inch skillet. Add cabbage and stir well. Cover skillet tightly and simmer 5 minutes. Stir and cook another 5 minutes. Add salt, pepper and cream or evaporated milk. Cover. Simmer 4 more minutes. Do not overcook. Serves 5.
Wash out the cans. In the smaller can mix the whipping cream, half and half, sugar and vanilla. Cover with lid and place in center of larger can. Pack a layer of crushed ice around smaller can. Sprinkle ice liberally with salt and alternately add layers of ice and salt to fill larger can. Cover with lid. Choose a hard, level surface, like a table, driveway, patio or cement walk and roll the can back and forth for 10 minutes. Use a spatula to scrape ice cream from can sides to center. Discard melted ice. Put smaller can back in larger can and add more ice and salt. Roll for 5 more minutes. Taste. You may add 1/3 cup raisins, diced peaches or strawberries, if desired.
Cream shortening and sugar. Add pumpkin, eggs and vanilla; mix well. Add all dry ingredients. Fold in raisins and nuts. Bake at 350° for 10 to 12 minutes.
Combine first 5 ingredients in saucepan. Bring to full rolling boil. Boil for 1 minute. Remove from heat. Add peanut butter and vanilla. Blend in oatmeal. Mix well. Drop by heaping teaspoonfuls on wax paper.
Using leftover mashed potatoes, mix potatoes and other ingredients. Form into patties. Fry in heated oil until golden brown. Serve hot.
Completely dissolve gelatin in boiling water. Combine cold water and ice cubes to make 1 cup. Add to gelatin. Add soy sauce and lemon juice. Stir until ice is melted and gelatin is slightly thickened. Remove any unmelted ice. Add remaining ingredients. Pour into bowl or individual dishes. Chill until set and serve.
Melt together the chocolate and butter in a heavy saucepan on top of the stove. Just make sure the mixture does not burn; stir often until melted. (You can use the microwave to melt, but I prefer the stove top.) Take from the stove. Add the white sugar; beat well (I just beat by hand). Add the eggs, one at a time, beating after each egg. Add the vanilla, salt and flour; stir well. Add the nuts. Mix well; the mixture will be thick. Spread it out into a 12 x 9 x 2-inch aluminum pan or 2 small oblong pans. Bake in a 350° oven for about 30 to 35 minutes. Do not overbake. The secret to a great brownie is to have a fudgy taste, not a cake texture.
Combine rice/vermicelli. Mix with ground beef and egg. Shape into twenty 1 1/4-inch meat balls. In a large skillet, brown meat balls; drain. Combine contents of seasoning packet and water; pour over meat balls. Cover and simmer 30 minutes. Thicken gravy, if desired.
Mix all ingredients except ham and spinach. Flatten into rectangle. Spread ham and spinach on meat and then roll up. Bake loaf at 350° for about 1 1/2 hours.
Mix sugar and cornstarch together. Add vinegar, oil and juice from beets. Cook about 5 minutes. Add beets and simmer over low heat about 30 minutes.
Preheat oven to 375°. Steam broccoli for 5 minutes. Drain and coarsely chop. Coat a 9-inch pie or quiche pan with vegetable spray. In dish, layer broccoli, cheese and onion. In a blender, combine milk, Egg Beaters, biscuit mix and seasonings. Process for 15 seconds; pour over vegetables. Bake for 30 to 35 minutes. Let stand for 5 minutes before serving. Sprinkle with paprika. Serves 6. Contains 218 calories and 9.5 grams of fat.
Mix all together well; shape into balls and roll in powdered sugar. Chill well before serving.
Combine all ingredients. Place meat in heavy plastic bag and pour marinade over it. Squeeze out air and fasten bag. Marinade overnight or several hours. Drain meat and place in roaster. Pour marinade over meat. Cook 2 to 3 hours at 325°. Baste often. Thicken marinade with cornstarch and use as gravy.
Cream the sugar with softened margarine. Add eggs and beat together. Add flour alternating with milk. Add vanilla. Pour into an 8-inch iron skillet (greased and floured). Bake at 350° for 30 minutes or until center springs back.
Place a layer of vegetables in the order given. Season each layer with salt and pepper. Put the lightly browned ground beef on top. Mix the tomato soup with the water and pour into crock-pot. Cover and cook in the crock-pot on low for 6 to 8 hours.
Bring pineapple and sugar to boil. Add jello and cold water; mix well. Put in refrigerator. Let congeal partly. Add whipped evaporated milk and grated cheese. Pour in bowl.
Heat 5 cups of milk with cinnamon stick in double boiler. Beat egg yolks while adding sugar. Add 1 cup cold milk and continue beating for 2 minutes. Stir frequently with wooden spoon while cooking until it thickens enough to coat a spoon. Remove from heat and chill for several hours. Flavor with vanilla and serve plain or with whipped cream or grated coconut.
Combine all seasonings with salad oil. Pour over crackers; stir to coat. Place in warm oven at 250° for 15 to 20 minutes. Stir gently halfway through baking. Spread on paper towels.
Heat oven to 350°. If fillets are large, cut into serving pieces. Season with salt and pepper. Mix juice with onion and butter. Dip fish in mixture. Place in greased square pan. Pour remaining mixture over fish. Bake, uncovered, for 25 to 30 minutes or until fish flakes easily with a fork. Sprinkle with paprika.
Drain cooked asparagus and arrange in a shallow baking dish. Saute onion and garlic in oil until golden. Add salt, hot pepper sauce and tomatoes. Simmer, uncovered, for 10 minutes. Add thyme and tomato sauce; simmer 20 minutes longer. Pour sauce over asparagus. Place slices of Mozzarella cheese over top. Sprinkle with Parmesan cheese. Bake in oven at 350° for 30 minutes. Bake in oven at 350° for 30 minutes. Makes 6 to 8 servings.
Cream sugars, shortening, salt, peanut butter, eggs and vanilla. Add flour and soda to creamed mixture. Form into balls; place onto an ungreased cookie sheet and flatten with a fork. Bake at 400° for	6 to 7 minutes or until golden brown.
Mix mustard and grape jelly in 1-quart (946 mi) boiler. Slice each wiener in 5 cross sections and combine with mustard and jelly. Cook on medium heat until mixture begins to boil. Reduce heat and simmer for about 30 minutes. Serve hot in chafing dish. Yields 50 bite-size wieners.
Mix meat, rice, onion and seasoning together. Form into small balls. Fry	in hot oil, turning frequently, until light brown, but not crusty on the outside. Add tomato sauce and water; cover and simmer for about 45 minutes. Serve hot.
In large pot blend flour, butter, milk, (roux) let thicken. Bake potatoes, peel and mash (chunky). Add potatoes to roux add chopped onions, bacon crumbs, & cheese. Top with onion, cheese and sour cream.
Mix the first 4 ingredients and pat into a 9 x 13-inch pan.