HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine 3 cups flour, yeast, sugar, salt and soda. Heat liquids until very warm (120° to 130°). Add to dry mixture; beat well. Stir in remaining flour 1 cup at a time, to make a stiff dough. Spoon batter into two 8 1/2 x 4 1/2-inch pans that have been greased and sprinkled with cornmeal. Sprinkle tops with cornmeal also. Cover with a damp cloth; let rise in a warm place for 45 minutes. Bake at 400° for 25 minutes. Remove from pans immediately and cool. To serve, slice and toast. Makes about 16 slices per loaf.
Prepare popcorn, one package at a time, according to directions. Carefully open each bag and add 1/2 teaspoon of each herb. Close bag and shake. Pour into containers. Add nuts and toss gently. Yields 9 quarts.
Combine all ingredients. Cover and refrigerate until ready to serve with fresh vegetables. Makes about 3 cups.
Place all ingredients in a food processor and chop until blended. Chill for at least 2 hours or overnight. This is good "appetizer".
Put yolks through strainer into creamed butter. Mix thoroughly. Add sugar gradually and continue to cream. Add flour and almonds; blend well. Force dough through cookie press or roll out on floured board and use cookie cutter. Bake 10 minutes at 400°. Watch cookies; they burn easily!
Preheat oven to 350°. Grease and flour 3 (8-inch) round cake pans. In large bowl, measure first 9 ingredients. With mixer on low, beat until blended, constantly scraping bowl. Dissolve 2 teaspoons instant coffee in 1 cup boiling water. Add to bowl. Increase speed to medium; beat 2 minutes, occasionally scraping bowl. Spoon batter into pans evenly. Bake 25 to 30 minutes, until toothpick inserted into middle comes out clean. Invert onto wire rack to cool completely.
Boil lard or shortening and molasses. When cool, add remaining ingredients. Add flour to make a stiff dough, little stiffer than cake and drop on cookie sheet. Bake at 350° for 12 to 15 minutes.
Mix Bisquick and pepper in a large plastic bag. Stir chicken into eggs; Remove chicken with slotted spoon and place in bag with baking mix. Shake bag until chicken is coated; remove chicken from bag. Heat 1 tablespoon of the oil in 10-inch skillet over medium-high heat until hot. Stir-fry carrots 2 minutes; add green pepper and stir-fry 2 minutes. Remove from skillet. Keep warm. Add remaining oil to skillet. Heat until hot. Stir-fry chicken until golden brown. Add carrots, green pepper and onion. Stir-fry until warm, about 2 minutes. Stir in pineapple. Makes 6 to 8 servings.
Cook chicken breast until done and take off the bone. In a separate bowl mix tomatoes, soups and cheese together and place in microwave until cheese has melted. Add chicken to the cheese mixture. Crumble up Doritos and place in bottom of pan. Layer chicken mixture and Doritos. Cook at 350 degrees until bubbly.
Mix first 6 ingredients and put in a 9 x 13-inch baking dish. Crumble corn flakes on top and pour melted butter over flakes. Bake at 350° for 1 hour and 15 minutes.
Mix well. Take spoonful and make into ball. Press with fork. Bake at 350° for 10 to 12 minutes. Makes 54 cookies.
Trim the crust from the bread. Place 6 slices on the bottom of a buttered 9 x 13-inch baking dish. Layer on top 1/2 of the ham and cheese. Cover with the remaining 6 slices of bread and repeat the ham and cheese layer. Combine the eggs, milk and mustard. Pour over the layers in casserole. Cover and refrigerate overnight. Bake in 350° oven for 1 hour. Slice in squares and serve. Serves 6 to 8.
Two 9 ounce packages frozen cut green beans (cooked and drained) may be used in place of the canned green beans.
Cook broccoli 10 minutes and drain. Cook rice (not Minute rice). Saute onion in margarine until tender, but not brown. Combine broccoli, rice and onion. Dilute soup with milk and pour over broccoli and rice mixture. Bake about 20 minutes at 350°. Sprinkle with cheese last 10 minutes. Serves 6.
Place chicken, bell pepper, carrots and onion in bowl with Worcestershire sauce and soy sauce; set aside. Cook Rice-A-Roni according to direction on package. Set aside. Place butter in skillet and add chicken mixture. Cook until done; add Rice-A-Roni mix and serve. Serves 6.
Prepare sauce by combining 2/3 cup ketchup, 1 Tbsp. honey, 2 tsp. lemon juice and a dash of hot pepper sauce; set aside. Grill or broil 2 to 2 1/2 pounds broiler-fryer pieces, brushing with sauce during the last 5 to 10 minutes of cooking time.
Cream butter, add sugar gradually. Add remaining ingredients (except glaze) and chill. Measure level teaspoonful of dough for cookies on ungreased baking sheet and flatten. Bake at 400° for 8 to 10 minutes.
Boil squash until tender for 12 to 15 minutes. Drain well.
Combine potatoes, egg, onion and parsley. Shape into round cakes, about 3/4-inches thick. Roll in flour. Bake cakes on both sides until brown in hot Crisco. Very good.
Sift flour and spices. Mix in large bowl sugar and oil. Continue mixing and add molasses, eggs and flour mixture. Add 2 teaspoons baking soda, mixed in 1/8 cup hot water. Beat lightly and quickly. Pour into greased pan. Bake at 300° for 1 hour or until cake tester comes out clean.
In a 9 or 10-inch skillet, heat oil. Add onion and garlic and saute until onion is translucent, about 5 minutes. Add tomato, tomato sauce and seasonings. Cook, stirring occasionally, for about 5 minutes. Add chicken and cook until heated through. Divide chicken mixture into taco shells, then top with cheese and lettuce.
Coat an 8-cup tube mold well with margarine. Sprinkle with corn meal, tap out excess. Cook potatoes in lightly-salted water until tender; drain well. Shake pan over low heat to dry and fluff potatoes; mash. Beat egg whites until they stand in firm peaks. Separately beat egg yolks until thick.
Preheat oven to 375°. In small bowl, combine flour, baking soda, salt and cinnamon; set aside. In large bowl, beat butter, sugar, brown sugar, eggs and vanilla extract (or orange rind) until creamy. Gradually beat in flour mixture. Stir in oats and butterscotch flavored morsels. Drop by measuring tablespoonfuls onto ungreased cookie sheet. Bake 7 to 8 minutes for chewy cookies or 9 to 10 minutes for crisp cookies. Let stand for 2 minutes. Remove from cookie sheets; cool. Makes about 4 dozen.
Heat oven to 350°. Beat egg whites until very stiff. Add sugar gradually, beating it into whites. Add nuts, dates and chips, stirring in gently. Grease cookie sheets and drop batter by teaspoonfuls. Place in 350° oven and turn heat off as you put them in. Leave in oven at least two hours or overnight. In other words, "Forget them."
Combine soup, milk, salt, chicken, veggies, 1/2 cup cheese and 1/2 can French fried onions. Spread mixture into a greased 8 x 12-inch baking dish. Bake, uncovered, at 425° for 10 minutes. Meanwhile, combine biscuit mix, egg and milk to form a soft dough. Spoon over hot chicken mixture to form a lattice design. Bake, uncovered, at 425° for 20 to 25 minutes or until biscuits are golden. Top lattice with remaining cheese and onions. Bake 3 to 5 minutes or until cheese melts and onions are slightly browned.
Combine all ingredients except hard-cooked eggs. Pack half the meat mixture into a 5 x 9-inch loaf pan. Arrange shelled hard-cooked eggs in a lengthwise row through center of loaf. Pack remaining meat mixture over eggs. Bake in 350° oven until done, approximately 1 1/2 hours. Serve hot or cold. Makes 8 servings.
Grease an angel food cake pan and place chopped nuts on bottom. Melt together margarine, brown sugar and cinnamon. Drizzle half over nuts. Place a layer of frozen rolls (12 to 16) on bottom of pan. Sprinkle 1/2 pkg. butterscotch pudding over rolls, then pour over remainder melted sugar mixture. Cover and let stand overnight. In the morning, heat oven to 350° and bake 25 to 35 minutes. Cool slightly and invert pan on serving plate.
Mix together flour, salt and alum. Add water and stir. For different colors, you may add food coloring. It's ready for play.
Start by draining water from can of tuna. In large bowl, mix tuna with the rest of the ingredients. May be served cool, chilled or warm over bed of rice or pilaf.
Combine water, egg and salt and add to 3 cups flour. Mix well; add and knead in the fourth cup of flour until smooth and elastic. Brush with oil and set aside for 15 minutes. Roll out as for pie crust and cut with a round cookie cutter. Place the round on the palm of your hand. Place a spoonful of the filling (recipe follows) on it; fold over to make a half circle. Press the edges together with your fingers, making sure the edges are free of filling. Have the edges sealed well to prevent the filling from running out. Place the pyrophy on a tea towel, side by side, without touching each other. Cover with another tea towel to keep them from drying out. Drop into salted boiling water and stir with a wooden spoon to keep them from sticking to the bottom of the pan; boil for 4 or 5 minutes. Drain in a colander and pour 1 cup cold water over them. Drain; place in a bowl sprinkled with oil and toss gently to coat evenly. Chopped onion, browned in oil, could be used if desired.
Add hot and bell peppers to soak in 2 cups sugar for 20 minutes. Put green tomatoes in enamel pan and pour the salt over them. Let stand for 20 minutes. Next, pour off the brine. Mix tomatoes and peppers together. In large pot, put the sugar and vinegar and heat it. Add the peppers and tomatoes. Let simmer, slowly, until tender or changes color. Do not boil. Seal in jars. Makes approximately 8 quarts.
Mix together all dry ingredients in a small bowl, mix dry yeast with 1 cup warm water and 1 teaspoon sugar. Add to dry ingredients along with the egg. If dry, add a little more warm water. Makes 3 round or 2 long pizzas.
Combine cake mix, egg and butter until moistened. Put in 13 x 9-inch baking pan, buttered on bottom only. Blend frosting mix and cheese. Reserve 1/3 cup of cheese mixture. Add 2 eggs to remaining frosting mix; heat 3 to 5 minutes and spread over cake. Bake at 350° for 30 to 40 minutes; let cool and spread with remaining frosting mixture.
Prepare vegetables; mix with seasonings, sugar and vinegar. Boil 20 minutes and seal in cans.
Soften cream cheese. When soft, mix cream cheese, Kraft cheese, the pimentos, dried onions and the garlic. Mix well. Roll into a ball. Roll the cheese ball in the pecans until covered.
Combine all ingredients in a Dutch oven over low heat. Cover and simmer for 1 hour, stirring occasionally. Good!
Mix in a large bowl and shape into balls. You may use less or more coconut depending on consistency. You should be able to place a toothpick into the balls to pick them up to dip in coating. Lay bon balls on wax paper.
Place meat in large casserole. Combine soups and wine. Pour over beef. Cover and bake in 250° oven three hours.
Chop fruit and nuts. Roll in flour. Add all ingredients together and mix. Press in a pan and bake in a slow 275° oven until done.
Mix sugar and cornstarch; add chocolate and salt. Add water. Cook in heavy saucepan until mixture thickens. Remove from heat. Add butter and vanilla. Spread on cake while hot.
In a large soup/stock pot brown ground beef and drain fat; set aside. Saute onions and celery. Add beef and stir. Add all other ingredients except macaroni. Bring to a boil. Reduce heat and simmer for 1 1/2 to 2 hours. During last 1/2 hour add macaroni; stir occasionally.
Mix pretzels, 1 1/2 tablespoons sugar and butter together. Press into 8 x 8-inch pan. Bake at 350° for 10 minutes.
Heat oven to 400°. Grease 10 x 1 1/2-inch pie plate. Beat all ingredients, except pie filling and Streusel, until smooth, 15 seconds in blender on high or 1 minute with hand beater. Pour into pie plate. Spoon pie filling evenly over top. Bake 25 minutes. Sprinkle with Streusel. Bake until Streusel is brown, about 10 minutes longer.
Heat oven to 325°. Mix apples and spices. Spread in greased pie plate (10 x 1 1/12). Beat remaining 5 ingredients until smooth, 15 seconds in blender on high or 1 minute with hand beater. Pour over apples. Sprinkle with streusel. Bake until knife inserted in center comes out clean, 55 to 65 minutes.
Scramble egg substitute adding Bac*Os when eggs are half cooked. Put tortillas in steamer for 2 to 3 minutes. After eggs are cooked, place an ample amount on one side of tortilla and roll tightly. These may be frozen and reheated in microwave.
Blend all dry ingredients. Beat eggs. Add oil, sugar, zucchini and vanilla. Add dry ingredients and blend well. Add chopped nuts. Bake at 325° for 1 hour.
Cream margarine, sugar and egg. Sift dry ingredients together; add to mixture. Add vanilla. Drop on cookie sheet. Bake at 350 degrees for 10-12 minutes.
Peel and cook the potatoes until tender. Mash and add ingredients. Add milk slowly and whip the potatoes until fluffy. Sprinkle paprika on top. Put in a 9 x 13 x 2-inch baking dish; do not cover. Bake at 350° for 1/2 hour before serving.
Refrigerate drinks overnight. Put sherbet in punch bowl. Pour drinks over sherbet. Use lime or orange, depending on color needed.
Boil spaghetti and drain. Chill in cold water for 1 hour. Add all ingredients and toss. Chill in fridge for awhile before serving.
Cream shortening and sugar in a mixer. Add egg and beat. Add carrots and lemon extract; blend together. Stir in dry ingredients. Drop by teaspoonful onto a greased cookie sheet; flatten. Bake 10 minutes at 350°. Cool. Frost with thin icing made from powdered sugar mixed with juice and grated peel from 1/2 orange.
Cream butter into flour. Add 2 tablespoons sugar, salt, egg yolks and milk. Spread dough with hands in bottom of jelly roll pan and up sides. Arrange plums in rows on top of dough. Mix 4 beaten eggs and 1 1/2 cups sugar and pour over plums. Bake 20 to 30 minutes in 400° oven. Cool before cutting.
Melt margarine; add crumbs. Mix well. Add sugar, pecans, peanut butter and vanilla. Make into balls. Melt wax in double boiler. Add chocolate and mix well. Drop balls into chocolate. Place on waxed paper. Let cool. Repeat process.
Spread peanut butter on 6 slices of bread. Spread jelly on other 6 slices. Put 1 slice of each together to form sandwiches.
Mix chopped pecans, mayo, cheese, onions and hot sauce together and form a ring on plate. Put strawberry jam in center of ring prior to serving. Serve Party Cheese Ring with crackers.
In a large mixing bowl, combine all ingredients, except nuts. Beat for 2 minutes on medium speed until well blended. Can stir in 1/4 cup of nuts, but I just put nuts on outside. Cover. Chill for 1 hour or longer. Spread nuts on waxed paper or foil. Form chilled mixture into log shape. Roll in nuts until all nuts are rolled in. Wrap in some foil and chill. Can be frozen and thaws quite fast.
Slice zucchini crosswise, 1/4 inch thick (about 7 cups). In large bowl, beat together eggs, milk, salt, baking powder and flour until smooth. Stir in parsley, garlic, onion, green chiles, cheese and zucchini. Spoon into a greased 9 x 13-inch baking dish. Toss croutons in the melted butter and sprinkle on top. Bake uncovered in 350° oven for 35 to 40 minutes, until set in center and squash is tender. Let stand about 10 minutes before serving. Makes about 10 servings.
Spread butter over the bottom of a heavy, large baking pan with 1-inch high sides. Arrange bread slices in pan.
Combine onion, carrots and squash in saucepan. Cook with salted water until tender. Drain off liquid and mash vegetables. This is one layer. Melt margarine and mix with stuffing (second layer). Mix sour cream and soup (third layer). Layer these, starting and ending with the stuffing mix. Bake at 375° for 30 minutes or until bubbly. Fits in 3-quart container.
Dissolve gelatin in cold water. Add boiling water, pineapple, grated cheese, sugar and salt. Chill until slightly congealed. Fold in whipped cream and chill until set.
Mix barbecue sauce, lemon juice and mustard together. Pour over chicken. Bake at 350° for 1 to 1 1/2 hours.
Put bread in 9 x 13-inch pan and sprinkle the cheese on top. Mix all other ingredients well and pour over bread and cheese. Place in refrigerator overnight. Bake at 350° for 1 hour or until golden brown.
Bring the liver sausage and cream cheese to room temperature. Mash together with a fork. Add the onion, parsley, lemon juice and Worcestershire sauce. Shape into a ball and place in a waxed paper lined bowl; refrigerate at least 3 hours. Whip together the 3 ounces cream cheese (at room temperature) and the sour cream. Frost the pate. Serve with crackers.
Be sure all vegetables are dry to prevent salad from getting watery. In 9 x 13 inch baking dish, place lettuce in an even layer. Distribute items next 6 ingredients in even layers over lettuce Mix together mayonnaise, sour cream, mustard, Italian seasoning, garlic salt and pepper. Spread a layer of dressing over top of salad; serve remaining dressing on side. Cover salad with plastic wrap. Place another 9 x 13 pan on top of salad and weight with heavy cans or use clean bricks wrapped in plastic wrap to press down salad. Refrigerate overnight.
Cook in a double boiler. Sweeten to taste and flavor with vanilla. Cool and serve in tall glasses filled with ice. Decorate with whipped cream.
Slice the apples and bananas into a buttered 8-inch square baking pan. Sprinkle with juice of 1/2 lemon and 1/4 cup sugar. Make crumb topping by blending the butter, brown sugar, graham cracker crumbs, cinnamon and walnuts. Bake at 350° for 35 to 40 minutes (325° for glass pan).
Mix all of the ingredients together. Press into a container or mold sprayed with nonstick spray. Chill. Unmold on tray or plate. Top with parsley. Serve with small bread sticks or crackers.
Blend powdered sugar and cocoa together in glass mixing bowl. Pour milk in bowl and then place the butter on top of the powdered sugar and cocoa (DO NOT MIX). Put in microwave until the butter has melted, about 3 to 4 minutes or longer depending on the microwave power level. Remove; stir, then quickly add vanilla. Stir in. Then add nuts, if desired. Pour into plastic cake size pan. Spread out and then refrigerate for 1 hour OR 20 minutes in the freezer. Take, cut and ENJOY.
Melt butter in heavy saucepan. Add flour. Stir together making a thick paste. Cook until smooth. Add milk and stock, stirring constantly until desired thickness is reached. Bring to a boil. Salt and pepper to taste.
Mix together the first 3 ingredients and bake 10 minutes. Put on the apples or peaches. Mix the sugar and cinnamon. Beat the sour cream and egg. Pour on top. Bake 25 minutes at 350°.
Sift flour with baking powder. Cut in butter with pastry cutter until mixture resembles crumbs. Stir in milk and mix until dough holds together. Add currants plumped in the brandy, sherry or orange juice. Wrap in plastic and chill well. Preheat oven to 375°. On lightly floured board roll out dough 1/2-inch to 3/4-inch thick (1/2-inch for tiny scones, 3/4-inch for 2 1/2-inch rounds). Place close together on lightly buttered baking sheet. Brush tops with milk, and bake in hot oven until golden brown about 13 to 18 minutes. Serve warm with butter and/or strawberry jam. (For an English tea, split open, spread with strawberry jam, then place a generous spoonful of whipped cream on the top.) Yummy!!!
Mix flour, jello, sugar and water. Boil 5 minutes. Let cool. Slice strawberries in baked pie crust. Pour cooled mixture over berries. Cover with Dream Whip.
Mix 1/2 cup pecans in the cheese, then mix all other ingredients in cheese. Mix well and shape into 2 balls. Roll in finely chopped pecans.
In a medium bowl, dissolve gelatin and sugar in boiling water. Add cold water, drain juice from pineapple and add. Chill until slightly thickened, add egg white. Place bowl of gelatin mixture in a bowl of ice and water and beat until fluffy thick and double in volume. Fold in drained pineapple. Turn into individual dessert dishes and chill until firm.
Melt butter in a 9 x 13-inch pan. Sprinkle graham cracker crumbs in melted butter. Sprinkle 1 package butterscotch chips in the pan. Sprinkle the Angel Flake coconut in pan. Add 1 package of chocolate chips and the chopped nutmeats. Pour the sweetened condensed milk over the ingredients. Bake for 30 minutes at 350°.
Mix cookie crumbs and butter or margarine; press on bottom of oblong cake pan. Save a few crumbs for topping.
Mix boiling water and baking soda; allow to cool. Cream shortening and sugar; add beaten eggs. Mix with water and soda; then add remaining ingredients and mix in a large bowl. Store in airtight container in refrigerator until ready to bake. Spoon into muffin cups or tins without stirring. Bake at 375° for 20 minutes. Batter will keep in refrigerator for up to 6 weeks.
Spread apple butter onto graham crackers and stack up like they were in package. Make three stacks and let set for 2 to 2 1/2 hours before slicing them. Place on cake plate and store in refrigerator.
Dissolve yeast in warm milk. Add butter, flour and beaten egg yolks. Mix until smooth. Let rise 3 hours. Drop by spoonfuls into deep hot fat. (I use Fry Daddy.) Fry until brown. Put on paper towel to drain off fat. Take cool doughnut; put in a bag with sugar and shake until coated. Cinnamon can be added to sugar in shake bag for some of doughnuts.
Wash greens several times to remove all grit. Put chops in large pot sprayed with nonstick spray and brown lightly on both sides. Gradually add the greens and stir occasionally until all the greens are in the pot. Cover and cook until greens are tender, about 30 to 45 minutes.
Mix all ingredients; add one cup boiling water. Stir well. Bake slow in large pan at 300° for 45 minutes.
Place rice in greased large baking dish. Mix cans of soup with water. Pour over rice and chicken. Salt to taste. Sprinkle onion soup over top of all and cover tightly. Cook 2 hours at 350°. Reduce to 325° the last hour if it is browning too fast.
Mix all ingredients in blender for 30 seconds. Serve immediately. Makes 1 quart.
Mix altogether. Pour into greased and floured 9 x 13-inch pan. Bake 45 minutes at 350°.
Preheat oven to 375 degrees. In large bowl, combine butter, brown sugar, egg, vanilla, banana, flour and cinnamon. Mix until well blended. Stir in oats and pecans. Drop from teaspoon onto ungreased cookie sheet, spacing cookies about 2 inches apart. Bake for 10 to 12 minutes until golden brown. Remove from pan immediately and cool on rack. Makes about 2 1/2 dozen.
Start by sauteing celery, onion and garlic in 1/2 stick margarine, then chicken broth, creamed soup, milk, broccoli and carrot. Cook about 20 minutes, then add seasoning and cheese, cook 10 minutes more.
Boil potatoes whole in skins until pricked with fork are done and not soft. Peel while hot and cut in halves. When cold, cut in cubes; add bell pepper (cut up), celery (stripped of strings) and eggs. Add pickle relish and a touch of salad seasoning, oregano and mayonnaise, not Miracle Whip.
Preheat oven to 400°. Place lamb on rack in shallow roasting pan. Rub with lemon juice. Mash garlic and rosemary together. Make little slits outside of lamb and stuff with garlic and rosemary mixture. Sprinkle lamb with paprika. Roast at 400° for 15 minutes. Reduce heat to 325°; insert meat thermometer and continue cooking until thermometer registers 10° below desired doneness (about 1 hour and 50 minutes). Remove from oven; let stand 15 minutes. Serve with mint jelly, mint sauce or Port wine sauce. Makes 8 servings.
Slice 1 cup of the strawberries; set aside. Halve remaining strawberries; set aside. Line bottom of 12 x 8-inch baking dish with cake slices. Top with 1 cup of sliced strawberries, 1 cup of blueberries and all of the Cool Whip. Place strawberry halves and remaining 1/3 cup of blueberries on Cool Whip to create a flag design. Refrigerate until ready to serve. Makes 15 servings.