HumbleIntelligence/food-ner-1-Million huggingface dataset:
Blend sugar and cinnamon. Place bread under broiler rack for about 3 minutes; remove. Spread butter (margarine) on untoasted side, sprinkle with sugar mixture, return to oven and broil until sugar is melted. Cut into fancy shapes, if desired.
Cut chicken into serving pieces; wash and dry on paper towel. Then sprinkle with salt, pepper and garlic salt. Then dip in buttermilk. Shake in flour in paper bag. Heat oil to 275° to 350°. Then add chicken. Cook until golden brown, turning once. Once done, drain on paper towel. Place on a platter; garnish with parsley, if you desire.
Cook peeled potatoes in boiling salted water until tender. Drain. Mash until smooth. Add remaining ingredients and beat until light and fluffy. Cool. Cover and place in refrigerator.* May be used anytime in two weeks.
Mix and cool before adding flour. Bake thin in frying pan. Makes 9 Lefse.
Mix flour and salt; add liquids. Mix together. Add more flour as needed. Place onto floured surface and enjoy.
Mix butter, flour and 1/2 cup pecans; place in a 13 x 9-inch Pyrex casserole dish. Bake at 350° for 20 minutes; let cool. Mix sugar, cream cheese and 2/3 cup Cool Whip together; spread evenly over crust in a casserole dish. Mix each instant pudding mix as directed on box; layer each pudding into a casserole dish. Add a layer of Cool Whip to cover other ingredients. Top with chopped pecans. Refrigerate until ready to serve.
Mix egg whites and sugar. Fold in baking powder, vanilla, crushed nuts and soda crackers. Pour into pie plate and cook at 350° for 20 to 35 minutes. Put whip cream on top.
Combine all but the mayo and bacon. Spread mayo over top of avocado mixture in a bowl, sealing edges. Refrigerate until ready to serve. Before serving mix mayo together with avocado mixture. Sprinkle with bacon. You can mix some of the bacon inside. Serve with celery, corn chips or crackers.
Mix vegetables together. In a separate bowl, mix oil, vinegar, sugar and spices, if desired. Pour over vegetables. Marinate in refrigerator overnight or 12 hours. Can be kept in refrigerator for 1 week if stored in glass jar or plastic container.
Preheat oven to 375°. Cream butter and sugar. Add eggs and anise extract; blend thoroughly. Sift flour, baking powder and salt. Add dry ingredients to creamed mixture; blend well. Divide batter in half; place on greased cookie sheet in 2 freeform loaf shapes. Bake until golden (15 to 20 minutes). Remove from oven; cut in 1-inch slices to make cookies. Place cookies back on cookie sheet, side down. Return to oven to brown slightly (5 to 7 minutes). Yields approximately 3 dozen.
In a large resealable bag combine flour, salt & pepper; add beef cubes and shake to coat. In a skillet over medium heat, brown the beef in oil. Place beef and dripping in a greased shallow 2 1/2 qt. baking dish. To skillet add water, broth, garlic, onion, thyme and rosemary; bring to a boil. Simmer uncovered for 5 minutes. Stir in mushrooms. Pour over meat; mix well. Cover and bake at 350° for 1 1/2 to 1 3/4 hours or until beef is tender. Sprinkle corn or peas over meat. Spread potatoes evenly over top. Brush with butter; sprinkle with paprika. Bake 15-20 minutes longer. Yield: 6-8 servings. Great with homemade dinner rolls and a salad.
Mix all ingredients except nuts. Bake at 325° for 40 to 45 minutes. Sprinkle top with nuts.
Stir together the flour, baking powder, salt and nutmeg. Combine the lemon peel, eggs, honey and oil. Stir in the strawberries and almonds. Add mixture all at once to flour mixture and stir only until flour is moistened. Pour into greased 8 x 4-inch loaf pan. Bake at 350° for 50 to 55 minutes. Cool in pan for 15 minutes before turning onto rack.
Mix bourbon, catsup, sugar and onion in crock-pot. Cut hot dogs in bite-size pieces. Simmer in crock-pot on low for 4 to 6 hours.
Boil ingredients except for corn for 5 minutes. Mix well and stir occasionally. (Be sure not to burn.) Remove from heat and pour over corn. Mix quickly and well. Put in cake pan and bake at 250° for 1 hour. Stir 2 or 3 times while baking.
Preheat the oven to 400°. In a small bowl, beat together the milk and egg with a fork until well mixed. In a shallow dish, combine the crushed potato chips, onion powder and pepper. Dip chicken pieces into the egg mixture, then roll them in the potato chip mixture. Arrange coated pieces in a single layer in a baking pan that has been coated with nonstick vegetable spray. Repeat until all the chicken is coated. Let sit at room temperature for 15 minutes, then drizzle chicken with the melted butter and bake for 10 to 15 minutes until firm and golden brown. Serve with Ranch dressing as a dipping sauce. Yields 4 to 6 servings (18 to 20 appetizer-sized pieces).
Cream butter and sugar. Add eggs, milk, flour and baking powder. Mix. Fold in nuts. Bake in greased tube pan 1 hour at 350°.
Cook onion in oil until yellow; add pepper and beef and cook until mixture is falling apart. Add rest of ingredients. Put in a greased casserole dish and bake at 350° for 1 hour. Serves 6.
Have cream cheese at room temperature. Chop ham and green onions. Mix with cream cheese and roll in a ball and roll ball in bacon bits. Serve with crackers or chips.
Preheat oven to 350° (325° glass). Grease a 13 x 9-inch pan. In a large saucepan, combine chocolate and butter. Heat on low until melted, stirring occasionally. Remove from heat. Beat in eggs, then sugar, vanilla and salt until blended, then blend in flour. Spread evenly into greased 13 x 9-inch pan. Bake for 20 to 25 minutes. Brownies should be moist. Don't overbake. Cool on pan.
In a large mixing bowl, dissolve yeast in water. Add 4 cups flour, milk, shortening, 1 cup sugar, eggs and salt; beat for 2 minutes or until smooth. Add enough remaining flour to form soft dough.
Boil potatoes until jackets are tender. Fry bacon until crisp; save 4 tablespoons of fat. Drain bacon well and crumble (set aside). Heat bacon fat and stir in flour and onion. Cook slowly. Continue to stir for a minute. Off heat, add water and vinegar; mix well. Return to low heat and cook, stirring, until smooth and thickened. Add sugar, salt, pepper and bacon. Cook for 10 minutes.
Mix together in large bowl. Cut onions into slices; separate into rings. Deep-fry in hot oil.
Cream the shortening, sugar and egg. Mix molasses, water and soda. Add to sugar mixture. Add sifted dry ingredients. Mix well. Bake in 3 layers in a 275° oven for 50 minutes. Spread with cooked, mashed dried apples, sweetened to taste.
Brown meat and add garlic, parsley flakes and basil. Blend tomatoes and tomato paste in food processor or blender. Add to meat mixture and simmer 1 hour. Mix cottage cheese, eggs, salt, pepper, Parmesan cheese and parsley. Cook noodles until tender. Layer in a 9 x 13-inch pan. First layer noodles, then cottage cheese mixture, then Mozzarella cheese and then meat. Repeat. Bake at 375° for 30 minutes.
Grease bundt pan and put rolls in bottom. Sprinkle next 6 ingredients over the rolls. Cover and let rise overnight. Preheat oven to 350° and bake for 15 min. Cover with foil and bake another 15 min. or until done. Remove from oven and immediately invert onto platter. Be careful, the glaze is hot. Leave bundt pan inverted for a min. or so to let glaze drip onto coffee cake. Serve warm.
Dice and fry onions, bell pepper and celery; add tomato sauce. Fry 10 minutes. Add 4 to 6 cups water; bring to boil. Add cream of mushroom soup; let cook 20 minutes. Add all corn, shrimp, crab and Tabasco. Cook 1/2 hour.
Stir flour and sugar together. Add mayonnaise and milk; mix well. Pour into greased muffin pans. Bake at 450° for about 15 minutes.
Shred cabbage. Chop peppers, celery and onions. Put mustard seed and spices in a loose cheesecloth tied with a string or plastic	wire tie. Boil all ingredients in a large dishpan for 30 minutes or until the cabbage is tender. Stir as it	cooks to evenly distribute the mustard. Mix 1/2 cup of flour and 1 cup of water to make a thin paste. Add to mixture. Stir until thickened.	Pour into jars rinsed with hot water and seal. Especially good on hot dogs.
In 9 x 13-inch pan, pour pineapple (juice and all) in bottom. Spread evenly, then sprinkle coconut, nuts and brown sugar over the pineapple. Add cake mix (dry) over that. Top with slices of butter or magarine and bake at 350° for 35 to 45 minutes.
Brown meat in skillet and pour off excess fat. Add taco seasoning, tomato sauce and beans. Simmer, uncovered, 5 minutes. Stir milk and 2 cups cheese into hot cooked macaroni.
Heat oven to 350°. In a bowl, combine beans, soup, milk, 1/2 can of onions, 1/2 jar of Hormel Real Bacon Bits and pepper. Pour into a 1 1/2-quart casserole. Bake 30 minutes. Top with remaining onions and Bacon bits. Bake 5 minutes longer. Serves 5.
Dissolve yeast and sugar in warm water in large mixing bowl. Let stand until bubbly, 8 to 10 minutes. Stir in salt and enough of the flour to make a stiff dough. Turn dough onto lightly floured surface; knead in additional flour until dough is smooth and elastic, about 10 minutes.
Bake potatoes in their skins, then peel. Chop or grate coarsely. Combine cheese and only 4 tablespoons butter in large saucepan. Heat, stirring constantly, until cheese and butter melt. Remove from heat and blend in sour cream, onion, salt and pepper. Fold in potatoes and spoon into a greased 2-quart casserole dish. Dot with remaining 2 tablespoons of butter. Cover and bake at 300° for 25 minutes or until bubbly. (If made ahead and refrigerated, bake longer, about 40 to 45 minutes.) Great with tenderloin! Serves 6 to 8. Can do ahead.
Combine all ingredients in a greased 2-quart casserole. Dot with butter and sprinkle with paprika. Bake at 350° for 30 minutes. Makes 6 servings.
Mix Kool-Aid, sugar, water and pineapple juice. Add sherbet and lastly pour in ginger ale. Will serve about 50.
Crisply fry 1 pound of bacon. Drain, break up and set aside. Break up lettuce in bottom of very large bowl. Cut up cauliflower and layer on top of lettuce. Sprinkle onion over top if you desire. Pour on mayo and seal to edges of bowl. Sprinkle sugar on top of mayo and then shake cheese over top of the sugar. Sprinkle broken bits of bacon on top of all the layers. Cover and leave undisturbed in fridge overnight. Mix just before serving.
Blend together flour, salt and shortening. Mix egg, water and vinegar together. Pour over flour mixture. Mix. Roll out on floured surface. Makes two double crust pies or four pie shells. May also be stored in the refrigerator up to 10 days.
Mix hamburger, bread crumbs, egg, milk, onion, chili powder, salt, and rice, shape into balls. Pour tomato juice and sugar over meatballs. Simmer in skillet with lid for approximately 45 minutes.
In large bowl, combine beef, bread crumbs, onion, egg, ketchup, 1 teaspoon salt and 1/8 teaspoon pepper. Blend well and shape into a loaf. Place in a shallow baking pan. Bake at 350° for 1 1/4 hours. Combine whipped potatoes, green onions, parsley, remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper. Spread over top and sides of meat loaf. Bake 20 minutes longer. If desired, broil until golden brown.
Cream butter and sugar. Add eggs, spices, flour soda, water and vanilla. Stir in pecans. Drop by spoonfuls on greased cookie sheet. Bake at 225° for 10 minutes.
Cut crab delight flakes in half or shred. Combine with mayonnaise, celery and onion. Serve as a sandwich or on lettuce.
Grate raw potatoes into bowl of cold water. Shortly before frying squeeze potatoes using thin white cloth. Place potatoes in bowl. Add salt, flour, egg yolks and milk. Add onions, if desired. Beat egg whites until stiff. Fold into potato mixture.
Roll graham crackers to crumbs. Then add rest of ingredients. Put in a 9-inch pie plate.
Combine sesame seed, flour and pepper. Dip chicken pieces into soy sauce; dredge in sesame seed mixture. Arrange chicken, bone side down, in a large, shallow baking dish. Melt margarine; drizzle over chicken. Bake at 400° for 40 to 50 minutes, or until chicken is tender.
Dump in first 4 ingredients and mix well. Dump in remaining 4 ingredients, again mixing well. Pour into greased and floured oblong pan and bake at 350°.
Mix first four ingredients. Sift and add remaining ingredients. Mix well. Drop even amounts on cookie sheets. Bake at 350° for 8 to 10 minutes.
Discard outer cabbage leaves. Wash rest and chop or shred fine. Saute in oil/fat until browned. Soak bread in water; squeeze thoroughly and mix with cabbage. Put in a large mixing bowl. Add rest of ingredients, blending well. Grease a 10-inch tube pan well; pour in mix and bake at 325° for 1 hour and 15 minutes or until firm.
Mix all ingredients well. Take 1 to 2 tablespoons of batter; spread thinly over ungreased griddle. Leave for a short period of time. Do not allow to brown. Fill with taco fillings of your choice.
Cook hamburger meat in frying pan. After it is cooked, drain grease off. Put back on stove and add salt, black pepper, chili powder, onion (cut up) and tomato sauce (add 1/4 cup catsup, if desired). Add 1 can of water with tomato sauce can. Add 1 cup of grated cheese to mixture. Cook 2 to 3 minutes. Pull each Hungry Jack biscuit into halves. Place 1/2 of the biscuits in the bottom of a greased baking pan. Pour cooked mixture over the biscuits. Put the remaining biscuits on top of the mixture. Top with 1 1/2 cups grated cheese. Put in oven at 350° and bake until done.
Mix all ingredients together well. Make 2 hours or more before eating. Serve with chips or crackers.
Mix together in medium-small bowl. A tiny glug of Italian or other oil based dressing adds flavor. Serves 1.
Boil pasta, drain and run under cold water. Add all vegetables; toss with dressing and salad seasoning. Better if made a day ahead.
Peel apples and grate fine. Beat egg yolks with sugar until lemon colored. Add lemon juice, apples and matzo meal. Fold in whites which have been stiffly beaten. Pour into greased casserole and bake at 350° for 40 minutes.
Beat eggs, then add other ingredients. Pour into unbaked pie crust. Bake at 350° until firm (about 1 hour).
Melt first 3 ingredients over stove in pan, about 6 minutes; stir. Mix cake mix according to directions on box. Pour 1/2 cake mixture into oiled 9 x 13-inch pan and bake at 350° for 10 minutes. Pour caramel mixture evenly over cake. Sprinkle chopped nuts and chocolate chips over caramel. Spread remaining cake batter over and return to oven for another 20 minutes. Check with toothpick. Test just top layer. Refrigerate.
Dissolve jello in boiling water. Add 7-Up and cold water. Add bananas and pineapple. Pour marshmallows on top. Place in refrigerator until firm. Mix pineapple juice, sugar, flour and egg. Cook until mixture thickens. Add butter. Stir and remove from heat. Cool. Add Cool Whip and spread on top of jello mixture. Chill and serve. Garnish top with nuts and/or maraschino cherries if you wish.
Put soda into buttermilk. Cream butter and sugar until light and fluffy. Add eggs, one at a time; beat well after each. Add flavoring. Blend in flour alternating with milk. Turn into large greased and floured tube pan. Bake at 325° for 1 hour. Let cake cool in pan for a few minutes, but turn out on serving plate while still hot.
Heat 1 1/2-inches oil in frypan. Mix remaining ingredients together and knead as for bread. Make into 1-inch balls and flatten a little (not too thick or not too thin); fry.
Saute bacon and onions. Add 2 cans of green beans and 1 can of juice. Add sugar and vinegar. Add salt and pepper. Simmer for 15 to 30 minutes.
Pour salt over cucumbers. Bring 1 gallon of water to boil; pour over cucumbers. Stir each day for 7 days. Remove cucumbers and wash. Put back into jar and pour alum over cucumbers. Bring 1 gallon of water to boil and pour over cucumbers and alum. Remove from alum water next day. First day, put on 1/2 gallon vinegar, 8 pints sugar and spices. Second day, pour off and bring syrup to boiling point. Pour over cucumbers. Third day, do same as second day. Fourth day, heat syrup. Put pickles in jars and pour syrup over pickles.
Brown and drain fat from ground beef. Add onion and Cheddar cheese. Heat mixture until cheese melts. Divide mixture among 12 tortillas. Roll up and place in a 9 x 13-inch pan.
Cream butter with wooden spoon. Add sugar and honey, beat until creamy and light. Add eggs, one at a time, then thoroughly mix in the bananas. Mix together flour, soda and salt, blend thoroughly into mixture. Fold in nuts. Butter 12x4 1\2x2 1\2 loaf pan. Pour in batter. Bake at350° for 1 hour or until knife inserted in center comes out clean.
Melt peanut butter, butter and chocolate chips over low heat. Pour over cereals and pretzels. Dump into brown trash bag with 10x sugar. Close bag and toss to coat.
Mash potatoes, adding butter, salt and juice. Beat until light and fluffy. Add drained pineapple. Pour into greased casserole. Dot with butter. Bake at 350° for 45 minutes. Top with marshmallows and walnut halves. Bake until marshmallows are melted.
In skillet, in hot margarine, cook chicken 10 minutes or until browned. Remove; set aside. Spoon off fat. In skillet, combine soup, paprika and pepper. Heat to boiling. Return chicken to skillet. Cover; cook over low heat 5 minutes or until chicken is no longer pink, stirring often. Stir in sour cream. Heat through. Serve over noodles. Sprinkle with additional paprika and garnish with fresh parsley, if desired. Makes 4 servings.
Mix cake mix, egg and topping. Batter will be thick. Drop teaspoon of dough into powdered sugar. Roll into 1-inch balls. Place balls 2-inches apart on greased cookie sheet. Bake at 350° for 10 to 15 minutes. Makes 3 dozen.
Brown your meat and drain, then add cheese. Stir until melted. Add the salsa. Serve over tortilla chips.
Drain green beans, layer green beans on bottom. Mix sour cream, soup and garlic salt. Pour on green beans, then cheese. Put cracker crumbs on cheese. Put butter on top. Bake at 350° for 30 minutes.
Measure juice drained from pineapple. Add water to make 2 cups. Heat liquid to boiling and dissolve gelatin in it. Add other ingredients and stir well. Spoon into a 10-cup mold or pan and chill in refrigerator. Serves 10 or 12.
Combine ingredients in blender for 1 minute. Garnish as desired. Yields 1/2 gallon.
Cook sugar, syrup and water to hard crackle. Add nuts. Cook until it starts to tint brown. Then add butter, vanilla and soda. Pour into well greased cookie sheet.
Melt oleo. Add sugar, beaten eggs, milk, flour, coconut and vanilla, in that order. Makes 14 small tarts or one 9-inch pie. Use Bama tart shells. Bake at 350° until browned.
In order given, put veggies in a bowl or cake pan in layers. Sprinkle with the sugar. Spread crumbled cheese over it. Spread broken bacon pieces next (fried and cooled). Cover all with mayonnaise. Cover with plastic wrap; refrigerate. Best if used the same day.
Preheat oven to 450°. In a bowl, combine the flour, baking powder, baking soda and salt; cut in butter until mixture resembles coarse crumbs. Stir in enough buttermilk just to moisten dough. Turn onto a lightly floured surface; knead 3 to 4 times. Pat or roll to 3/4 inch thickness. Cut with a floured 2 1/2 inch biscuit cutter. Place on a baking sheet coated with nonstick cooking spray. Brush with milk. Bake for 12 to 15 minutes or until golden brown. Yield: 8 biscuits.
Place lettuce, cauliflower and peas in layers in a large salad bowl. Combine dressing mix and mayonnaise. Make hole in center of salad and pour this mixture. Cover hole with lettuce. On top of salad, place the crumbled bacon and Parmesan cheese. Cover tightly and refrigerate 24 hours. Stir just before serving. Only stir enough to eat, it doesn't last long once mixed.
Place drained peaches in a 9 x 13-inch cake pan. Sprinkle dry butter pecan cake mix over sliced peaches. Cut stick of butter in slices and drop over cake mix. Sprinkle chopped nuts over mixture. Bake in a 350° oven for 30 to 45 minutes, or until golden brown and bubbly.
Mix all ingredients for meat balls together and cover. Put in refrigerator for 1/2 hour. While meat is in refrigerator, make Grandma Lee's Spaghetti Sauce. After sauce has simmered for 1/2 hour, make meat balls from meat mixture and put into puree. Continue cooking puree and meat balls for 1 1/2 hours, stirring occasionally.
Mix sugar, cornstarch and flour in top of double boiler. Add cold water slowly and stir until blended. Add boiling water, stirring constantly. Continue stirring and cook until thick and clear. Stir in beaten egg yolks and butter; cook until eggs thicken. Remove from heat. Add lemon juice, rind and salt. Stir and let cool. Put in baked shell.
Mix all ingredients together. Drop by teaspoonfuls onto ungreased cookie sheet. Bake at 375° until golden.
Sift the sugar. Add melted butter and vanilla. Add a little milk at a time. Mix until creamy. Roll out flat on wax paper. Spread with peanut butter. Form into a roll. Cut in 3 pieces and put in refrigerator until firm. Cut into thin slices. May also be frozen.
Cut each chicken breast into 3 long strips. Dredge strips with mixture of flour and white pepper. In a heavy skillet, melt 1 stick butter and add olive oil, garlic, rosemary and basil. Saute chicken in this mixture and lightly brown. Add wine and cook on low heat until 1/2 of wine has been reduced. This may be done 3 or 4 hours before serving. When ready to serve, reheat on low heat; remove the chicken and add 1/2 stick butter to remaining gravy. When hot, place chicken pieces on bed of hot Italian Mushroom Rice and spoon on gravy. Serve immediately. Serves 4.
Spread tenderloin with the first 2 tablespoons butter. Place in shallow baking pan. Bake, uncovered, in hot oven at 400° for 20 minutes.
Mix graham flour, honey, shortening, salt and yeast, then add warm water. Mix together well, then add all-purpose flour, 1 cup at a time, to make dough easy to handle.
In microwave, melt chocolate on High for 3 to 4 minutes or until almost melted. Stir after each minute. Remove from microwave and stir until completely melted. Add cream cheese and beat until smooth. Add sugar gradually and beat well. Add chocolate and vanilla and blend thoroughly. Refrigerate for about 1 hour (one hour only). Shape into 1-inch balls. Roll into nuts or coconut. Store in refrigerator. Makes about 5 dozen. Very good.
Put 2 scoops ice cream in center of cake. Then put strawberry glaze on cake and ice cream. Then put Cool Whip on top of glaze. Then put strawberries on top of Cool Whip.
Puree raspberries in a processor or blender until smooth. Press through a fine sieve set over a small bowl. Add sugar (if raspberries are unsweetened) and Kirsch; mix well. Serve immediately, or cover and refrigerate.
Cook broccoli according to package directions; drain well. Add remaining ingredients, bring to a boil then simmer over low heat for approximately 30 minutes.
Mix first 3 ingredients and bring to a boil. Add 1 tablespoon flour or cornstarch. Add cream cheese. Cool and spread.
Preheat oven to 400°. Beat egg whites at high speed until frothy. Add salt while continuing to beat. Add sugar a little bit at a time. Add vanilla while still beating. Fold in the chocolate chips. Heavily grease cookie sheets. Put on the cookie sheets in heaping spoonfuls. Put in the oven and turn it off immediately. Cook at least 3 hours and preferably all night.
Melt oleo in pan. Mix together in a large bowl all dry ingredients. Pour mixture into hot pan where oleo has been melted. Lay peaches very carefully on top. Measure 1 cup of the peach juice and pour over the peaches. Bake at 350° for 35 to 40 minutes.
Mix all ingredients; pour into greased casserole. Sprinkle top with buttered crumbs, if desired. Bake 30 to 40 minutes at 350° (until bubbling).
Cut hot dogs into small pieces and put in crock-pot with jelly and mustard. Slow cook 3 hours.
Mix dry yeast with water. Mix all ingredients together until soft. Store in icebox until ready to use.
Mix together in medium size bowl, sweet potatoes, 3 eggs, 2/3 cup sugar, evaporated milk, spices and 2 tablespoons butter; set aside. Mix all other ingredients well and add together in large bowl; stir well. Pour mixture into 2 pie shells, dividing equally. Bake in oven at 325° for 45 minutes to 1 hour.
Combine all ingredients except the poppy seeds into a blender. Blend for 2 to 3 minutes. Stir in poppy seeds. Let it chill. Makes 1 3/4 cups.