HumbleIntelligence/food-ner-1-Million huggingface dataset:
Put shortening into a cup of boiling water. When melted, add 1 cup cold water. Beat eggs well and add them to the water and shortening. Add also the sugar, yeast dissolved in 1/2 cup water, salt and flour. Mix all ingredients well. Put into a greased bowl in refrigerator overnight. Grease hands. Make balls the size of walnuts and put 3 in each greased muffin cup. Let rise 2 1/2 hours. Bake at 400° for 20 to 25 minutes.
Place chicken in airtight container. Add lemon juice, parsley flakes, salt and pepper. Put the lid on and shake container slightly. Refrigerate overnight. Place in 300° oven. Baste every 15 minutes with mixture of barbecue sauce and honey; more mixture may need to be made. Total baking time will be 2 to 2 1/2 hours. Coating should have glazed appearance when done. You may switch the oven from "bake" to "broil" during the last 15 to 30 minutes if coating doesn't look thick enough. Serves 4.
Combine all ingredients, except pecans. Beat ingredients for 30 seconds. Stir in chopped nuts and pour in the pie shell. Arrange half pecan meats over top. Bake at 350° for 1 hour.
Preheat oven to 325°. Place potatoes in a saucepan and cover with water; cover and bring to a boil over medium-high heat. Cook for 15 to 20 minutes or until tender. Drain and mash. Add sour cream, butter, salt and pepper; beat until smooth and fluffy. Transfer to a greased 2-1/2 quart baking dish. Sprinkle with cheese, bacon and chives if desired. Bake, uncovered for 20 minutes or until heated through and cheese is melted. Yield: 8 to 10 servings.
Fry bacon in heavy pot until crisp. Remove. Saute onion, celery and bell pepper in bacon fat until onion is translucent. Crumble bacon; return to pot. Add rice to coat with grease. Add tomatoes. Measure reserved tomato juice and tomato sauce; add water to make 2 1/2 cups total liquid. Pour over rice and bring to boil, stirring occasionally. Lower heat to simmering. Cover pot and simmer for 20 minutes. After 20 minutes, remove from heat and let set at least 20 minutes. Do not peek. After 20 minutes, fluff with fork and serve.
Grease cookie sheets. Combine first 3 ingredients in large bowl. Stir until well mixed. Drop by teaspoon into powdered sugar; roll to coat. Place 1 1/2 inches apart on cookie sheet. Bake at 350° for 10 to 15 minutes, until light golden brown. Makes about 4 dozen cookies. (High altitude, no adjustment necessary.) Children and adults love the tangy flavor of these cookies and are very good in other flavors, such as strawberry, orange, chocolate, etc.
Melt shortening; cool a little. Blend in sugar and cocoa. Sift together flour, baking soda and salt; stir into cocoa mixture alternately with buttermilk (or sour milk).
Make ground beef into patties and line in casserole on bottom and alternate with a layer of potatoes, onions and meat. Pour soup over casserole and 1 can water or less and salt and pepper to taste. Bake at 350° for about 1 hour until done.
Heat soup over low heat until warm. Remove from heat; set aside. Dissolve gelatin in cold water. Add this to soup; mix well. Add remaining ingredients; mix well, using low speed of mixer. Season to taste with salt, black pepper, red pepper and Tabasco. Turn into 4-cup mold; chill until firm. Serve with crackers.
Mix flour, salt, and baking soda. Set aside. Mix margarine and peanut butter. Add both kinds of sugar. Mix well. Add eggs and beat. Stir flour mixture into peanut butter mixture. Drop by teaspoonfuls onto baking sheet. Flatten with fork. Bake at 375 degrees for 10 to 15 minutes until light brown. Yields 4 to 5 dozen.
Mix together and then mix with Jell-O mixture. Whip Pet milk until thick. Add Jell-O and cream cheese mixture. Top with remaining graham crackers. Refrigerate at least 4 hours or overnight.
Mix all ingredients in blender. Serve over crushed ice in tall glass. Serves one.
Cream sugar and shortening. Add eggs one at a time, beating well. Add baking powder to flour and flavorings to milk. Add milk and flour alternately to creamed mixture, beating just enough to mix. Bake in greased and floured tube pan at 325° until done, or about 1 1/2 hours.
Sprinkle chicken breasts with salt; set aside. Cook onion and garlic in oil in electric skillet for 2 minutes. Add chicken broth and salsa. Bring to boil. Stir in rice. Arrange chicken breasts over rice. Cover tightly and simmer 20 minutes. Remove from heat. Let stand covered until all liquid is absorbed, about 5 minutes. Garnish with avocado if desired. Sprinkle with tomato and cheese. Makes 6 servings.
Dice bell peppers, onions, parsley and 1 pound mushrooms. Saute vegetables in 1/2 of butter until transparent. In a separate pan, saute mushrooms with other 1/2 of butter until almost done. Add to vegetables. Add cream. Cook approximately 5 minutes. Add crabmeat, bread crumbs and cheese until firm. (Add more bread crumbs slowly if necessary.) Salt and pepper to taste. Using mushrooms with stems, cut a tiny piece of top off mushrooms to let stand. Cut a small piece of stem off. Wipe mushrooms (do not wash). Let stuffing cool for 10 to 15 minutes. Form stuffing into small ball and stuff on stem of mushroom. Place in baking dish. Cook 10 to 15 minutes until warm.
Cook noodles as directed and drain. Cook spinach as directed and drain. Mix cottage cheese, eggs, parsley, butter, salt, pepper and garlic powder in bowl. Grease a 13 x 9 x 2-inch baking dish. Place layer of noodles in dish, followed by layer of cottage cheese mixture, Monterey Jack cheese, spinach and Parmesan cheese. Repeat layers. Bake at 350° for 30 minutes.
Cream butter and sugar in bowl until fluffy. Add eggs, 1 at a time, beating well after each addition. Add flour and milk alternately, mixing well after each addition. Add baking powder and vanilla. Mix well.
Prepare macaroni; drain. Toss other ingredients with macaroni. Chill and serve.
Cook carrots until tender, yet crisp. Add 1 1/2 tablespoons butter and 1/3 cup packed brown sugar. Heat slowly, stirring occasionally, until nicely glazed, about 15 minutes.
Cook all ingredients except cream over medium heat until cauliflower is tender. Transfer to blender and blend until smooth, adding cream. Serve hot.
Spray skillet and brown turkey and onions. Cook spaghetti as directed on package. Drain. Add turkey, onions and meat sauce. Stir well.
Preheat oven to 350°. Mix together flour and sugar in a large bowl. Add remaining ingredients and mix well. Pour mixture into an ungreased 9 x 13-inch baking dish. Bake for 45 to 50 minutes. Cool completely before icing.
Preheat oven to 350 degrees. Mix 1 egg with dry cake mix and add butter to a moist dough consistency. Grease a 13x9 pan. Press dough into pan. Beat softened cream cheese, 3 eggs, and vanilla with a mixer until creamy. Add powdered sugar gradually. Pour mixture over dough. Bake for 35 to 40 minutes.
Melt butter in pan. Do not burn! Stir in next 5 ingredients, being careful not to overmix or break up crabmeat too much. Spread mixture generously over English muffins and bake in preheated 350° oven approximately 5 to 8 minutes. Broil for a few seconds to brown tops. Cut into quarters and serve. Makes 48.
Cook celery in boiling salted water until tender, about 10 minutes; drain. Add butter and stir until melted and celery is coated. Season to taste.
Combine oranges, nuts, raisins and coconut in a serving dish. Chill several hours. Serves 2.
Pulse 1st four ingredients in food processor until blended. Shape dough into 2 (4-inch) logs. Wrap in plastic wrap and place in an airtight container. Chill 8 hours. (Freeze up to 3 weeks, if desired; thaw in refrigerator overnight.) Cut dough into 1/4-inch thick slices and place on a lightly greased baking sheet. Brush with milk. Bake at 350° for 12 to 15 minutes or until lightly browned. Yield: 2 1/2 dozen.
Roll Keebler Honey Graham crackers to fine crumbs. In 11 3/4 x 7 1/2-inch baking dish, combine crumbs and butter or margarine, mixing well. Reserve 1/2 cup crumb mixture for topping. Press remaining crumbs in bottom of dish. Chill while preparing cream cheese.
Mix peanut butter and powdered sugar until the mixture is like meal. Bake pie shell and cool. When cool, put 3/4 of peanut butter mixture into pie shell and press on bottom and sides. Save the remainder to put on top of meringue before baking.
Mix all ingredients together well, except cheese and potato chips. Put in casserole dish and top with grated cheese and crushed potato chips. Bake at 450° for 15 minutes.
Blend brown sugar and instant coffee. On lightly floured board, divide dough into 24 equal pieces. Dip each piece in melted margarine; roll in brown sugar mixture. Place 12 pieces in bottom of well-greased 10-inch tube pan. (If pan has removable bottom, line with aluminum foil.) Arrange second layer of 12 pieces on top of first layer. Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 to 1 1/2 hours. Bake at 375° for 40 minutes, or until done. Remove from pan. Drizzle with frosting while warm.
Toss tomatoes with all other ingredients and marinate in refrigerator. Serve over lettuce, over pork or veal cutlets, linguini with olives or garlic toast with Mozzarella cheese. Brush on fish fillets as a marinade, then serve tomatoes on the side. Or, add onions and chili peppers and use as salsa.
Cream margarine and sugar. Add 1/2 pound Kraft Velveeta cheese and flour. Pour sliced apples in 2-quart buttered casserole. Spread mix on top of apples. Bake 30 to 40 minutes at 350°. Serves 8. Delicious with pork and ham dishes.
Put corn, water, salt and butter in a pot and cook until tender, about 15 to 20 minutes. Then mix flour and milk together until smooth. Pour into pot with corn and cook about 2 to 4 minutes. Good with biscuits and tomatoes.
Combine all ingredients and 2/3 cup pickled beet liquid. Chill at least 4 hours or overnight. Serve on lettuce. Makes 6 servings.
Mix together. Pour into unbaked pie crust. Bake until just about set. Beat egg whites and put on pie and brown. You may want to add some grated coconut to mix before baking.
Salt ribs with lemon pepper. Cook in crock-pot for 2 hours on high, until reasonably tender. Add no water. Take out of crock-pot and let cool in dish. Pour barbecue sauce on top and refrigerate for 1 hour. Place on charcoal grill and let them brown.
In large skillet, cook all of the ingredients in olive oil, except tomatoes and crab meat for 5 minutes. Do not let brown. Add crab meat and tomatoes, cook for about 30 minute or less. Serve over fluffed	rice. Makes a complete meal, served with a salad.
Cook potatoes in salted boiling water until fork-tender; peel and slice and add onion. In a large skillet, cook bacon and remove from heat; remove bacon and set aside. Pour off fat. Return 1/4 cup to skillet. Add flour and sugar and bring to a boil. Remove from heat and add sour cream. Add potatoes, onions and half of the bacon. Toss gently. Add rest of bacon and parsley. Serves 10.
Mix all together and store in refrigerator. Recipe from Hills and Pines Garden Club, Raleigh, North Carolina.
Butter sides of heavy 2-quart saucepan. In it combine granulated sugar and milk. Stir over medium heat until sugar is dissolved and the mixture boils. Cook to a slow boil stage (234°). Remove from heat, quickly blend in Marshmallow Creme, peanut butter, chocolate pieces and vanilla. Pour into buttered 9 x 9 x 2-inch pan. Score; cut when firm.
Combine the first 7 ingredients; bring to a boil and simmer 5 minutes. Blend the butter and 2 tablespoons flour. Add to corn; mix well and remove from heat. When you add everything together, it lumps into a frozen mass, but as it heats, you will be able to mix the ingredients.
Mix well pudding and milk. Fold in mandarin oranges first, then Cool Whip, then crushed cookies. Chill well and serve.
In a 2 1/2-quart saucepan, combine brown sugar, corn syrup, margarine, cream of tartar and salt. Bring to a boil over medium heat. Stirring constantly, boil rapidly to a hard boil stage (260°) or 5 minutes. Remove from heat. Stir in baking soda quickly but thoroughly. Pour at once over popcorn in a large roasting or baking pan. Stir gently until all popcorn is covered. Bake at 200° for 1 hour, stirring 2 or 3 times during baking. Turn out onto waxed paper. Let cool completely. Break apart. Store in tightly covered container. Makes 6 quarts.
Mix cream cheese and butter; add flour and shape into small balls. Refrigerate one hour. Press ball in palm of hand like a circle. Fill with less than 1 teaspoon of pineapple preserves. Fold over and crimp with fork. Bake at 400° to 425° for 10 minutes. When cool or before serving, sprinkle powdered sugar on.
Cut steak in small pieces. Blend starch, garlic salt and salt. Coat meat and brown in oil. Add onion and cook 2 to 3 minutes. Stir in beer, broth, pepper sauce and sugar. Bring to a boil. Reduce heat and cover; simmer 15 minutes. Add carrots and cook 15 minutes or until meat is tender. Serve over rice.
Pour yeast into lukewarm water. Add 1 teaspoon sugar, stir and let stand 5 minutes. Scald milk and let cool. Cream together shortening, salt and rest of sugar. Add to this well beaten eggs, cinnamon, nutmeg, lemon and vanilla. Add softened yeast to milk when lukewarm and blend this liquid with 3 cups sifted flour, beating until smooth. Add creamed mix, beating well and enough more flour (4 or more sifted cups) to make soft dough. Knead until smooth, keeping dough as soft as can be handled without sticking. Let rise in cozy, warm place until doubled, fold down and let rise again until nearly doubled. Roll a portion on floured board until 1/3-inch thick. Cut with doughnut cutter. Let rise until doubled. Fry in deep fat at 375° or drop a piece of dough in fat and it should be brown in 1 minute. Drain on paper and when cool, shake in a bag with granulated sugar and cinnamon mixture.
Cook and drain spaghetti; set aside. Cook and drain ground beef, onion and green pepper. Mix sauces, meat and mushrooms. Layer spaghetti sauce, meat mixture and cheeses in a greased 9 x 13-inch pan and bake until cheese bubbles, approximately 30 minutes at 350°.
Dissolve jello in boiling water well in large bowl. Cut ice cream in a about 8 pieces and stir into hot jello until melted. pour in dish and refrigerate.
On special occasions, this cake might be followed by a sweet dessert wine like a Tokay Aszii. This cake may also be made with hazelnuts; simply substitute ground hazelnuts for walnuts. Then, it is called "Magyoro Torta" in Hungary.
Brown pork chops and onion in a large skillet coated with vegetable cooking spray (Pam). Combine water, bouillon granules and pepper, stirring to dissolve; add to skillet. Cover and bring to a boil. Reduce heat and simmer 20 minutes. Skim off fat. Add apple slices and cinnamon to mixture in skillet. Cover and simmer an additional 15 minutes. Transfer to a serving platter and serve hot.
Mix ingredients and pour into unbaked pie shell. Bake at 350° for 45 minutes. Serves 6.
Preheat oven to 350°. Have partially baked pie shell ready, melt butter in heavy skillet and saute onions until tender. Arrange in pie crust.
Brown the ground chuck. Spoon off the fat. Add onions and celery to meat and cook until tender. Stir in the soup, paste and catsup. Simmer for 15 minutes. Drain the green, lima and wax beans and combine with meat mixture. Do not drain the other beans, just add. Stir in brown sugar and mustard. Bake in a preheated 325° oven for 1 hour or cook in crock-pot on low all day.
In electric skillet, set control at 400° to 450° to maintain a temperature of 360° to 375°.
Heat oven to 350°. Combine oats, brown sugar, margarine and cinnamon. Set aside. Combine remaining ingredients except fruit. Add fruit slices, tossing to coat. Spoon into 8-inch square glass baking dish. Top with oat mixture. Bake 40 or 50 minutes or until fruit is tender. Serves 9.
Cream butter and sugar; add water and vanilla. Add sifted flour; add nuts. Refrigerate 2 to 3 hours. Roll in balls and flatten. Bake at 325° for 15 to 20 minutes.
Mix egg and milk. Set aside. Mix sugar, salt and cinnamon. Combine the liquid and dry mixtures. Mix well. Lay slices of bread side by side on cookie sheet until cookie sheet is filled. Spread the prepared mixture over the bread slices, covering each well.
Punch a hole under the rim of the cup. Add dish soap (1 tablespoon) and water (1/3 cup). Place Handiwipe square over top of the cup. Attach with a rubber band. Push straw through hole until it touches the bottom of the cup. Then hold the cup in two hands and blow through the straw. Bubbles will appear in abundance!
Preheat oven to 350°. In large bowl, combine flour, sugar and egg. Cut in 1/2 cup margarine/butter until crumbly. Stir in nuts. Reserve 1 1/2 cups crumb mixture; press remainder firmly on bottom of greased 13 x 9-inch baking pan. Bake 15 minutes.
Coat chicken with flour and seasoned salt mixture. Brown in oil on both sides; set aside. Drain oil. Add tomato sauce, mushrooms and garlic powder; mix well. Simmer 3 to 4 minutes. Add chicken. Heat 4 to 5 minutes. Sprinkle chicken with cheese; simmer until done.
Saute in oleo the celery, bell pepper and onion. Mix together the remaining ingredients. Boil spaghetti. Mix all ingredients together. Put in 13-inch pan. Bake at 250° until bubbly.
Preheat oven to 350°. Grease and flour cookie sheet. Blend first 6 ingredients in large bowl. Pour into cookie sheet and bake 20 minutes. Take out of oven and spread 2 cups peanut butter on top. Cool in refrigerator. Melt Hershey bars and spread over cooled cake and refrigerate.
Prepare noodles according to package directions. Drain and pour into a 9 x 13-inch baking dish. In medium skillet, saute sliced mushrooms, peppers and onion in butter or oil until soft, but not brown. Remove from heat. Rinse peas under hot water until slightly thawed. Add sauteed vegetables, peas and sliced thick cubed ham to noodles.
Mix all ingredients and simmer. Line muffin tins with canned biscuits. Fill with hamburger mixture. Sprinkle with cheese. Bake 8 to 10 minutes at 400°.
Cook cornmeal according to directions. Serve like oatmeal. Refrigerate leftovers for another meal. Slice about 1/2-inch thick and heat and brown slightly. Use as potato substitute.
Brown meat, onion and chilies on medium-high in large saucepan. Drain some fat. Stir in the rest and bring to a boil. Simmer for 30 minutes on low. Great for crock-pot. Garnish individual servings with dollop of sour cream and/or grated cheese, raw onion, etc. Great served with corn bread or tortilla chips. Recipe may be doubled or tripled for large crowds.
Mix all ingredients well and pour into an unbaked 9-inch pie shell. Bake at 350° until done. Pie is done when toothpick inserted comes out clean.
Heat 1 tablespoon butter in nonstick skillet or wok. Add beef and stir until brown. Add broccoli, onion and carrots. Cook until crunchy-tender.
Add flour, milk and sugar to the margarine. Mix well. Put berries in 1 1/2-quart baking dish. Pour mixture over berries. Bake at 350° for 45 minutes. Serve warm or cold.
Step One: Prepare Mascarpone mixture by combining egg yolks, sugar, Espresso or coffee and cognac (brandy) into a large mixing bowl. Beat with rotary beater for 2 to 3 minutes. Add Mascarpone and continue to beat for another 3 to 5 minutes, until consistency is smooth. Set aside.
Cut chicken into serving pieces. Salt and pepper to taste and place in a large saucepan.
Mix butter and sugar. Then add eggs. Mix in remainder of ingredients and pour in a greased loaf pan. Bake at 350° until cake springs back when touched.
Pepper chicken. Wrap bacon around each piece of chicken. Layer dried beef in bottom of a greased 9 x 13-inch pan. Arrange chicken on top of beef. Mix soup, sour cream and cream cheese together. Pour sauce over chicken; cover tightly with foil. Bake at 325° for 2 hours. Remove foil to brown chicken last 15 minutes. Serves 10 to 12 people.
Cream sugar and butter together and add well beaten eggs. Sift flour. Beat in the butter and egg mixture. Mix thoroughly. Make into small balls. Place on cookie sheet. Press down flat with a fork and sprinkle with sugar lightly. Bake in moderate oven about 350°.
Mix all ingredients. Grease an iron skillet with cold Crisco (this makes the bread not stick to the pan); pour the batter into the skillet. Bake slowly at about 325° to 350° until bread is very brown and crispy. If you prefer it softer, don't brown quite as much. These are my kid's most favorite things I cook.
Cream sugar, butter and cream cheese. Add eggs, one at a time, beating after each. Add flavorings and blend. Finally, add flavor all at once. Beat until smooth. Pour into greased and floured Bundt pan. Bake at 350° for 1 hour.
Melt shortening. Add garlic and saute until brown. Stir in flour. Cook until bubbly, stirring constantly. Add broth, soy sauce, cooked turkey and pepper. Cook until thickened. Serve over a bed of rice.
Place lettuce on bottom of large dish. Layer celery, carrots, bell pepper, onion, and English peas. Mix mayonnaise and sour cream. Spread over layers. Top with bacon and cheese.
Make about 12 foil cups. You can form them over the bottom of a glass. Put 1 to 3 oysters in foil cup (depends upon how big oysters are). Add a thin slice of sausage. Sprinkle with about 1/2 teaspoon Worcestershire sauce and a few drops hot sauce. Broil a few minutes until sausage is done. Remove from broiler; top with grated Cheddar and put back under broiler until cheese is melted.
Mix pork and beans, onion, syrup and ketchup together in a large baking dish. When mixed good, lay strips of bacon on top of beans. Bake, covered, in a 400° oven for 1 hour.
Let butter soften in a large bowl. Add sugar and cream well. Sift flours and add gradually to butter/sugar mixture. Place in 9-inch pie or shortbread pan. Level with heel of hand (bottom and up sides). Press with knuckles in rows all over. Fork through dough to pan all over. Bake at 325° for 35 to 40 minutes.
Cook broccoli and drain. Combine all ingredients except crackers and margarine. Mix well. Pour into buttered baking dish. Cook 35 to 40 minutes at 350°. Crumble enough crackers; mix with 3 tablespoons margarine to cover casserole. Bake an additional 10 minutes.
Brown hamburger and add taco mix as directed. Let simmer for 10 minutes. Put ingredients in a 13 x 9-inch pan in order given here: rice, chili beans, cheese, hamburger mixture and crushed chips. Bake at 350° for 20 minutes.
In skillet, brown chicken in shortening. Pour off excess fat. Add soup, tomatoes and seasonings; cover. Cook on low heat for 30 minutes. Add zucchini and cook 15 minutes longer.
Wash and drain okra. Prick with a fork and pack in jar. Place dill, garlic and chili pepper in jars. Boil wate rand vinegar. Add salt. Pour over the okra-packed jars. Seal with lids and boil in water bath for 10 minutes.
Place rhubarb, water, cinnamon and salt in saucepan; cook 20 minutes or until soft. Remove cinnamon. Put rhubarb through a sieve. Blend cornstarch with sugar; add to juice. Stir and cook until juice begins to thicken. Remove from heat; tint with food coloring. Add lemon. Cool and chill. Serve topped with sweetened sour cream.
Mix soup and water together; reserve 3/4 of this and mix all other ingredients together. Make medium-sized meatballs and brown in shortening in skillet. Pour off fat. Add reserved soup. Cover and simmer about 15 minutes. Stir often.
*For mild salsa use 1 cup banana peppers and 1 cup hot peppers.
Put all ingredients in crock-pot. Cook on low for 6 to 8 hours. Serve with rice or noodles.
Mix with hands; squeeze together and form into ball. Roll ball in chopped pecans or paprika.
Let cheese and margarine soften. Add flour, Rice Krispies and pepper. Roll in small balls and press down with a fork. Bake at 400° for about 12 minutes.
In a mixing bowl, combine eggs and milk. Sift together flour, baking powder and salt. Add to the egg mixture. Beat until smooth. Test mixture to see if it flows easily through a funnel. If too thick, add milk. If too thin, add flour. Heat cooking oil to 360°. Covering the bottom of funnel with finger, pour a generous 1/2 cup batter into funnel. Remove finger and release batter into hot oil in a spiral shape. Fry until golden, about 3 minutes. Turn cake carefully; cook 1 minute more. Drain on a paper towel. Sprinkle with sifted confectioners sugar. Serve hot with syrup.