HumbleIntelligence/food-ner-1-Million huggingface dataset:
Grease and flour 2 (9-inch) square pans. Beat egg yolks. Gradually add 1/2 cup sugar. Combine flour, cocoa, 1/4 cup sugar and baking soda. Add alternately with water and 1 teaspoon vanilla on low speed. Beat egg whites in small mixing bowl until foamy. Add 2 tablespoons sugar and beat until stiff. Carefully fold beaten eggs to chocolate mixture. Spread batter into pan. Bake at 375° for 14 to 16 minutes. Cool 10 minutes. Beat cream, confectioners sugar and 1 teaspoon vanilla until stiff. Frost one cake with 1 cup of whipped cream. Fill center with peaches. Place second cake on top and repeat. Chill 1 hour.
Combine all ingredients, except corn flakes and butter. Pour in 2 1/2-quart greased casserole. Crush corn flakes; stir in butter. Sprinkle on potatoes. Bake at 350° for 50 minutes. Serves 10 to 12.
Put spices in top of percolator. Add juices to the bottom and perk. Or tie spices in cheesecloth, add to juices and simmer, covered, for 10 minutes. Serve warm.
Place chicken between sheets of plastic wrap. Pound with flat edge of mallet to about 1/4-inch thickness. Sprinkle with the peppercorns.
Cut meat into halves. This should give you 4 pieces. Pound the meat until they are tender. Sprinkle both sides of meat with the seasoned salt; press them lightly into the flour. Dip in eggs until covered and then transfer them into the bread crumbs. Heat 1/2 cup oil (may vary depending on pan size) until hot. Turn heat to medium, lay the meat (schnitzel) in the oil, cooking each side 2 to 3 minutes or until golden brown. Take schnitzel out and put into plate with lemon slice on top. Serve with potato salad or tossed salad.
Serve these golden, light and delicately sweet muffins with a cake-like texture for breakfast or brunch or with baked ham for dinner.
Drain green beans, peas and corn. Chop green pepper, onion and celery. Mix all ingredients in large bowl and refrigerate overnight.
Mix together by kneading. Form into small balls. Roll in crushed nuts or flaked coconut.
Cream shortening, sugar and vanilla until fluffy. Sift flour with cocoa and add to creamed mixture. Use back of wooden or other large spoon to blend thoroughly. Add pecans, again using back of spoon to blend thoroughly. Dough will be very thick. Roll teaspoonfuls of dough into small balls and bake on ungreased nonstick baking sheet in 325° oven for 20 minutes. Cool and roll in powdered sugar. Store in tins or other covered containers.
Mix salt, pepper and flour. Sprinkle between layers of potatoes and onions. Add milk, dot with butter and bake in oven.
Beat eggs; add milk and remaining ingredients. Bake in buttered loaf pan in moderate oven (325°) for 30 minutes. Unmold, slice and serve with mushroom sauce.
Mix all ingredients according to package directions. Oil pan lightly and sprinkle with sugar. Bake at 350° for 50 to 60 minutes.
Combine chicken stock, onion, celery, cloves, bay leaf and peppercorns in saucepan. Simmer for 30 minutes. Strain, reserving stock. Melt butter in saucepan. Blend in flour. Add milk gradually. Cook until thickened, stirring constantly. Stir in lobster and reserved stock. Simmer for 5 minutes. Stir in hot cream at serving time. Do not boil. Garnish with paprika. Serves 6.
From an old recipe file of Winifred Loers Freund (Mrs. Ralph).
Boil tea bags, cinnamon sticks, whole cloves and water for 30 minutes. Add remaining ingredients to pitcher and fill with water. Makes a gallon.
Place potatoes (seasoned with salt and pepper) in 9 x 13-inch pan; add pork chops and green beans. Cover with mushroom soup. Put foil on top. Bake at 350° until done, about 40 minutes. Uncover; brown and serve.
Combine tomato sauce, sugar, mustard and garlic powder. Stir well. Slice frankfurters lengthwise to make a pocket. Brush inside each pocket with sauce; sprinkle with onion. Wrap each frankfurter with bacon, securing with a toothpick (wooden). Cook frankfurters over hot coals 10 to 15 minutes or until bacon is crisp, turning often and basting with remaining sauce. Serve in hot dog buns. Serves 8.
In a bowl mix eggs, mushrooms, flour, bread crumbs, onion and spice. Mix well; flatten in small patties. In skillet, heat oil and fry on both sides until golden.
Combine pineapple and pudding from the boxes and add sour cream; stir well. Pour into baked crust. Add Cool Whip on top. Refrigerate several hours before serving.
Mix all ingredients by hand. Pour onto greased cookie sheet. Bake at 325° for 20 to 30 minutes or until very light brown.
Preheat oven to 400°. Lightly grease a baking sheet. Combine flour, sugar and spices in a mixing bowl. Cut butter or margarine into flour, with pastry blender or blending fork, until mixture resembles coarse crumbs. Stir in raisins. Combine milk and egg; add to flour mixture. Stir until combined.
In large bowl combine ingredients. Knead to form soft dough. Shape into 1-inch balls. Place on ungreased baking sheet. Bake 20 minutes in 350° oven until golden. Serve hot. Can be frozen. Makes 72 balls.
Bake and cool pastry. In saucepan combine the 1 cup sugar, the flour, cornstarch and salt. Stir in water. Cook and stir over medium heat until thickened and clear. Add a little hot mixture to egg yolks; return all to hot mixture. Cook 1 minute more; stir constantly. Remove from heat; blend in butter, lemon peel and juice. Pour mixture into pastry shell. Beat egg whites until soft peaks form. Gradually add the 6 tablespoons sugar; beat to stiff peaks. Spread over hot filling. Bake at 425° for five minutes, until brown.
Tear up bread and place in a 9 x 13-inch greased dish. Brown and drain sausage. Spoon sausage over bread. Sprinkle with cheese. Beat together eggs, milk, mustard, salt and pepper. Pour mixture in casserole. Bake at 350° for 35 to 40 minutes. Serves 6 people.
To juice, add remaining ingredients. Boil liquid and sugar 4 to 5 minutes. Add peaches and simmer 5 minutes more. Chill.
Mix shortening and vanilla in large mixing bowl. Gradually beat in 2 cups powdered sugar. Add 2 tablespoons milk and enough milk for piping consistency. Will put together 10 buildings using 5 to 6 squares of graham crackers per house.
Mix meat, crumbs, onion, egg, salt, ginger and milk. Shape mixture into balls. Fry in melted shortening. Remove and keep warm. Mix cornstarch and sugar. Stir in pineapple syrup, vinegar and soy sauce until smooth. Cook over medium heat, stirring constantly, until mixture thickens and boils. Add meatballs, pineapple tidbits and green peppers. Simmer for 10 minutes. Serve with rice.
Heat skillet. Melt Crisco in pan. Drain salmon. Mix in large bowl with all ingredients; mix well. Drop by rounded tablespoonful into hot grease. Brown and serve. Cook about 5 minutes.
Dredge chicken in flour. In large skillet, melt butter. Add chicken to skillet and cook until browned on each side. Remove to serving platter. Add shallots to skillet; cook until tender. Stir in water, Marsala, mushrooms, parsley and salt. Cook, stirring to deglaze the pan, until the mushrooms are tender. Return chicken to pan. Cook, turning once, until both sides are coated and sauce thickens.
Mix all ingredients. Salt and pepper to taste. Pat out into patties and fry in 1 tablespoon oil. May add a slice of cheese on top.
Combine rum, juice and extract. Pour over fruit and refrigerate. Serve with wooden picks. (Can use other fruits.)
Season meat with salt and pepper; brown in skillet. Combine remaining ingredients; pour over meat. Cover; simmer for 45 minutes. Makes 6 servings.
Fry and stir the chuck. Fry bacon; drain on a paper towel, crumble into bits and add to the fried chuck. Saute onions, pepper and celery; mix with mushrooms. Salt and pepper cooked, drained noodles. Mix and store in refrigerator overnight.
Mix together pudding and milk. Add Cool Whip, then place a layer of graham crackers in pan. Add half of pudding mixture. Add layer of graham crackers. Add half of pudding mixture. Add layer of graham crackers. Frost with canned chocolate frosting. Chill.
Rinse chicken well. In a bag, combine flour, salt and pepper. Shake chicken (few pieces at a time) in flour mixture to coat. In a large skillet, brown chicken in oil. Remove from skillet. Add mushrooms, parsley, garlic and thyme. Cook until mushrooms are tender. Add artichoke hearts and olives. Return chicken to skillet. Mix together tomato paste and wine. Pour over chicken. Simmer covered 40 minutes or until chicken is no longer pink inside. Sprinkle with additional parsley, if desired.
Melt bacon drippings in an iron skillet over medium heat; stir in flour until smooth and medium brown; stir in tomatoes, salt and pepper; simmer 20 minutes; and serve with biscuits.
Cook macaroni as directed on package; drain in colander. Return macaroni to cooking pan. Add cheese, milk and butter. Stir until cheese melts. If necessary, place over low heat a few minutes to help the melting. Ready to serve. Serves 4.
Mix eggs with wire whisk very well. Gradually add rest of ingredients. Pour into unbaked 9-inch pie shell. Bake at 400° for 10 minutes. Turn down to 350° until set, about 30 minutes.
Wash beans and soak in water for 2 to 3 hours. Drain water from beans and add 1 gallon fresh water. Add whole onion, celery leaves, ham hocks and garlic. Bring to a gentle boil and continue cooking this way for 2 hours.
Parboil carrots in salted water for 5 minutes; drain well. Melt 2 tablespoons butter in a saucepan. Add the carrots, beef broth and sugar. Cover and simmer until well cooked. Reduce the broth until practically nothing and add the remaining butter and parsley.
Cook the first 4 ingredients in saucepan until it bubbles and gets thick. Take off of stove. Have ready the packs of Equal, oats, vanilla and raisins. Mix all together and drop by teaspoonfuls on wax paper.
Add equal amounts of water and picante sauce as per rice directions. Saute onion, green peppers and garlic (if desired). Mix rice, sauteed veggies and chicken; place in greased baking pan. Bake 30 to 45 minutes at 350°. Sprinkle shredded Cheddar cheese and sliced black olives on top and return to oven until cheese melts.
Combine pecans and 1 cup powdered sugar; sprinkle evenly over a large sheet of waxed paper and set aside. Melt marshmallows in top of a double boiler; stir in peanut butter. Pour mixture over powdered sugar-pecan mixture. Mix with hands until pecans and sugar are blended into marshmallow mixture and mixture resembles soft dough. Shape into 2 rolls, 1-inch in diameter. Let stand about 45 minutes. Roll candy in remaining powdered sugar. Let stand 30 minutes. Cut into 1/4-inch slices. Store in a covered container, separating layers with waxed paper. Yield: About 100 slices.
Cream the fat, sugar and peanut butter. Add egg, then flour and soda sifted together. Roll 1/2 teaspoon dough into a small ball and place on pan. Press flat with fork. Bake 10 minutes at 350°.
Combine beaten eggs, salt, sugar, milk and almond extract. Dip sliced bread into mixture. Place slices on well-greased cookie sheet and brown in extremely hot oven at 500°. Turn toast after 10 minutes and brown on other side. Serve with honey butter or maple syrup. Makes 6 servings, 2 slices per serving. (This toast may be reheated satisfactorily.)
Mix together butter, flour and nuts. Pat over bottom and sides of 9 x 13-inch baking dish. Bake at 300° for 1 hour. Let cool. Blend together softened cream cheese, Cool Whip, lemon juice and powdered sugar. Pour over crust and top with cherry pie filling. Make a day in advance.
Put everything together in cooking bag. Cook on 425 degrees for about 1 hour, or until meat is done.
In a small bowl, beat egg whites with vinegar, extract and salt at high speed until soft peak forms. Gradually add sugar. Continue beating until stiff peak forms. Fold in pecans. Drop by teaspoons on cookie sheet covered with brown paper. Bake at 275° for 40 to 50 minutes until crisp and very lightly browned. Makes about 48.
Marinate the steak in soy sauce with a dash of ginger added. Thread ingredients on skewers in whatever order you want. Cook in oven or over grill.
Brush chicken on all sides with real mayonnaise. Place bread crumbs in large plastic food bag. Add chicken 1 piece at a time. Shake to coat well. Place on rack in broiler pan. Bake at 400° for 45 minutes or until golden brown and tender. Makes 4 servings.
Soften butter, then cream. Add sugar and beat until smooth. Add yolks and beat. Add dry ingredients alternately with milk and vanilla. Pour dough into 8-inch layer cake pans. Beat egg whites and add 1/3 cup sugar. Spread egg white mixture on top of the dough. Sprinkle nuts evenly on top of meringue. Bake at 350° for 40 minutes or until slightly brown.
Scrub and dry potatoes; don't peel. Cut into 3/4-inch slices. Place in casserole dish. Pour melted butter over potatoes. Add salt, pepper, garlic powder and mustard. Bake at 400° for 1 hour or until tender, stirring occasionally.
Cream sugars and shortening. Add eggs and vanilla, then add potato chips, nuts, flour, soda and salt. Roll into balls. Bake at 350° for 15 minutes.
Preheat oven to 350°. Melt over hot (not boiling) water, 1/2 cup peanut butter morsels. Stir until smooth. Set aside. In small bowl, combine flour, baking powder, soda and salt. Set aside. In large bowl, combine butter and sugar; beat until creamy. Blend in melted morsels. Beat in eggs and vanilla. Alternately blend in flour and milk. Pour into two greased and floured 8-inch round pans. Bake until crust is golden brown, 35 to 40 minutes. Cool 10 minutes. Remove from pans. Cool cake completely. Fill layers and frost sides and top with Peanut Butter Cream Frosting.
Beat eggs; add evaporated milk, Eagle Brand milk and vanilla. Sift cornstarch and powdered sugar together; add to mixture. Pour into freezer can, filling with milk to about 2 to 3 inches from top. Makes 1 gallon.
Marinate fish in lemon juice for 10 minutes. Mix butter, soup and sour cream. Pour over fish. Broil 10 minutes. Bake in 350° oven until it starts to bubble or turn brown. Serves 2.
Cream together the Crisco, salt, vanilla and sugar. Add the beaten eggs and flour. Mix together. Drop by teaspoonful on a greased cookie sheet. Flatten with a glass dipped in sugar. Bake at 375° for 8 to 10 minutes.
Boil the potato until soft. Peel and mash. Add sugar until stiff enough to roll flat. Spread over surface with peanut butter. Roll, chill and slice.
mix all the above together and dip chicken in melted butter and roll in the above mixture. bake at 350 degrees for 1 hour.
Melt margarine. Add eggs, cocoa and vanilla. Sift in flour and sugar. Stir all ingredients until blended. Pour into unbaked pie shell. Bake at 350° for 30 minutes. May be served warm or cool. Delicious with vanilla ice cream, whipped cream or plain.
Heat milk in double boiler, but do not boil. Add grated cheese, work smooth. Add to the other ingredients. Will keep 10 days in refrigerator.
Heat water or broth in a saucepan over medium heat. Add green pepper, onion and mushrooms. Cook and stir over medium heat for 5 minutes or until vegetables are lightly browned. Add more liquid, if needed. Add parsley, oregano, thyme and tomato sauce. Simmer over very low heat for 10 minutes.
Make roux. Add onions and cook until they shrink a little. Add the beans blended in blender. Let come to a boil and add approximately 3 cans of water. Cook for about 25 minutes. Lower fire and break eggs, one at a time, in a cup and drop in mixture until all 12 are dropped. Make sure eggs are spaced.
Drain peaches; save syrup. Combine syrup, sugar, vinegar, cinnamon sticks and cloves in a saucepan. Bring to boil, then lower heat and simmer for 10 minutes. Pour hot syrup over peaches. Let cool, then store in refrigerator.
Line baking dish with foil. Dice potatoes and onion and place in dish (8 x 12-inch). Sprinkle with garlic salt and Italian seasoning. Cut up butter over potatoes. Close foil securely. Bake 45 minutes at 350°. Open foil and sprinkle with lemon juice. Stir and cook an additional 15 minutes or until done.
Fry hamburger with onion, pepper, garlic powder, salt and pepper. While hamburger is frying, cook rice until done. Add drained hamburger mixture and tomato sauce. Mix well and serve. We like to serve with lettuce salad and garlic bread.
Mix and pour into a 13 x 9-inch cake pan, lined with waxed paper. Sprinkle following mixture over mixture in pan.
Chop artichoke hearts into small pieces. Mix with mayonnaise and cheese. Bake at 325° for about 20 minutes or until bubbling. Serve with crisp baked pita pieces or Triscuits.
Cut elephants into small pieces (this usually takes about 2 months). Add enough water for brown gravy. Cook over kerosene fire at 465° for about 4 weeks. Serves about 3,800. If more are expected, add the rabbits, but only if necessary, because most people do not like hare in their stew.
Mix all ingredients well. Shape into 1-inch balls. Chill at least 2 hours.
Bring water to boil and add sugar and salt. Drop fish into water. Boil until done, 3 to 5 minutes. Plunge into ice water to cool. Serve with cocktail sauce as you would crab or shrimp cocktail. Delicious!
Beat egg and milk together; soak chicken in mixture overnight. Dredge in flour and fry in hot oil until golden brown; drain.
Bring water to boil; add salt and grits. Stir and cook until thick, about 4 minutes. While this mixture is hot, add remaining ingredients. Mix well, then pour into greased 9 x 13-inch baking dish. Bake at 350° until firm, about 35 to 40 minutes.
Combine pineapple and sugar. Cook for 3 minutes. Add Jell-O and cream cheese; stir until well mixed. Cook until mixture begins to congeal. Add celery, apple and nuts. Prepare Dream Whip. Leave out the vanilla. Fold into Jell-O mixture. Pour into 9 x 13-inch pan. Chill 6 hours or overnight. Serves 12.
Mix and bake in a greased 13 x 9-inch pan for 35 to 40 minutes on 350°.
Melt margarine in saucepan. Saute onion until transparent. Blend in flour and seasonings. Stir in milk gradually; cook until thickened. Add cheese; stir until melted. Add macaroni. Pour into a greased 2-quart baking dish. Slice tomato and arrange on top. Sprinkle Parmesan cheese over surface. Bake in a moderate 375° oven for 30 to 35 minutes. Makes 6 servings.
Mix all ingredients in casserole dish and bake at 350° for 30 minutes.
Let butter get room temperature. Mix butter and sugar, putting in one egg at a time while mixing. Sift flour 2 or 3 times, then add flour to butter, sugar and eggs. Mix well, then add 7-Up. Pour into well-greased and floured Bundt pan. Bake 1 hour at 335°.
Chop for salad. Just before serving, add 1 package Fritos and dressing to taste.
Chop celery, green pepper and onions. Cook these in a pressure cooker in 1 pint of water for 5 minutes. When finished, run through blender to make pulp. Add this and other ingredients to tomatoes. Bring to a rolling boil and then put in jars. Process 10 minutes on number 5 pressure in pressure canner.
Saute bacon until almost crisp. Add onion and continue to saute until onion is tender. After draining fat, combine with remaining ingredients in 1-quart baking dish. Set oven at 375° and bake, uncovered, for 45 to 50 minutes, stirring every 15 minutes.
Preheat oven to 400°. Slice each potato lengthwise into 1/4-inch slices, then cut each slice lengthwise into matchsticks. Mix egg whites and Cajun spice in a bowl. Add potatoes and mix to coat. Spread on baking sheet that has been sprayed with nonstick spray. Spread in single layer, leaving space between. Place on bottom shelf of oven. Bake 40 to 45 minutes. Turn every 6 to 8 minutes to brown evenly.
Simmer for 45 minutes. Remove from heat and leave overnight, then strain. Add 5 cups of vodka and put in bottles. Leave for six weeks.
Cream the sugars with the Crisco. Add the eggs and flavoring; beat. Add other ingredients. Drop by teaspoonfuls onto cookie sheet. Use a salad fork to press down. Dip fork in water to keep from sticking. Bake at 400° about 8 minutes.
Use 8-inch glass pie plate. Mix all ingredients together and mix well. Pour into greased pie plate and bake at 350° for 25 to 30 minutes. It makes its own crust. Top with whipped cream. Yields 8 servings.
Parboil the yams until tender; peel and slice. Slice the apples, leaving peels on. Alternate layers of yams and apples in a 9 x 12-inch Pyrex dish with apples ending up on top layer. Mix the sugar, water, salt and cornstarch. Bring to a boil, stirring constantly. Add the butter; stir until melted. Pour over yams and apples; sprinkle with cinnamon. Cover with foil; bake at 350° for 1 hour. This is a crowd pleaser at our house!
Cook kidney beans in 2 quarts of water and 1 teaspoon salt until beans are soft (approximately 6 hours). Cook ground beef with onion; season with salt and pepper. Add bell pepper, garlic clove, kidney beans (undrained), chili powder, tomato sauces and whole tomatoes.
Sift together flour, soda, baking powder, salt and cinnamon. Add bran. Set aside. Beat eggs. Add oil, sugar and molasses. Add carrots, flour mixture and raisins. Fill 24 greased muffin tins 3/4 full. Bake at 350° for 25 minutes. Yields 24 large muffins.
Arrange pecans in bottom of pie shell. (If using frozen shells, use both.) Combine eggs, oleo, syrup and vanilla until well blended. Combine sugar and flour; add to egg mixture. Pour over pecans in shell(s). Let stand until pecans rise to the top. Bake at 350° for 45 minutes.
Drain pineapple and oranges (keep juices). Place juices, lemon juice and water in saucepan. Stir in pudding mix; cook and stir over medium heat until mixture comes to full boil. Remove from heat and cool. Add in pineapple, oranges and marshmallows. Fold in Cool Whip, chill overnight. Before serving fold in bananas.
Cook macaroni according to directions. Drain and place in a buttered casserole dish. Melt butter in a double boiler, then add flour, salt and pepper. Stir well. Add milk slowly until sauce thickens. Cut cheese into cubes and add to sauce, stirring constantly, until cheese has melted. Pour cheese sauce over macaroni and top with bread crumbs. Bake at 350° for 30 minutes.
Dissolve 1 package jello in hot water (1 cup) and 1 cup juice from blueberries and gel firmly in refrigerator. Dissolve 2nd package jello into 1 cup hot water and 1/2 cup cold water. When slightly set, whip jello. Prepare mixture of cream cheese, whipped topping, cream, vanilla and sugar; when partially thickened, add to whipped jello and blend together. Pour this part over the first gelled part in the mold. Refrigerate to gel firmly.
Cream butter with sugar. Add eggs, one at a time, beating well to incorporate each one. Add vanilla. Add buttermilk alternately with the dry ingredients which have been sifted together. Beat until smooth.
Combine all ingredients in a large pot and simmer 2 hours, stirring occasionally. Serve with hot cornbread and onion wedges.
Skin chicken thighs. Mix dry ingredients. Coat thighs with yogurt, then bread crumb mixture. Place in baking dish. Drizzle margarine over the chicken. Bake, uncovered, at 375° for 35 to 40 minutes or until tender.
Place one 3 to 4 pound frying hen in a large covered soup kettle with enough water to cover the bird. Add a bay leaf, salt, pepper and poultry seasoning to taste. Make sure you have removed the entrails from the bird, but include the giblets (heart, liver and neck) in the pot.
Put Ritz Bits and peanuts into a large roaster. Mix sugar, syrup and oleo; boil for 5 minutes. Add soda and vanilla. Pour over dry ingredients in roaster. Mix well. Bake 20 minutes. Burns very quickly. Cool a few minutes and spread out on wax paper. Store in sealed container. Spray Pam on spoon to prevent sticking.
Grease an 8-inch square baking pan. Microwave the chocolate chips and milk, uncovered, in a 2-quart bowl on High for 2 minutes. Stir until smooth. Stir in sugar and vanilla, then nuts until well blended. Pour into prepared pan, spreading evenly. Chill until firm, about 1 1/2 hours. Cut into 16 (2-inch) pieces.
Make crumbs of first 3 ingredients; reserve 1 cup of crumbs. Mix last 4 ingredients together, then add the crumbs. Mix together. Sprinkle the reserved cup of crumbs on top. Bake at 350° for 45 minutes in a 9 x 13-inch pan.