HumbleIntelligence/food-ner-1-Million huggingface dataset:
Separate dough and loosely tie each piece of dough into a knot, tucking in ends. Arrange rolls 1 inch apart on an ungreased baking sheet. Brush with butter and sprinkle with poppy seed. Bake at 350° for 15 minutes or until golden brown.
Use enough juice to make a paste with other ingredients. Spread over ham. Bake at 400° for 18 minutes per pound.
Fill large stockpot with water and bring to boil. Add ribs, garlic and bay leaf. Cover. Parboil for 45 minutes to 1 hour, until fork-tender. In medium saucepan, combine all ingredients. Pour in 1 cup of rib water mixture. Cook over medium heat; stir occasionally for approximately 15 minutes or until sauce has thickened and is heated through. Add ribs to pot, turning with tong to coat well. Season with salt and pepper. Transfer to grill meat side down and cook 8 to 10 minutes on each side; take care not to burn.
Prepare a pickling mixture by adding to each cup of vinegar you desire to use, 1 tablespoon each of fine salt and pulverized table mustard. Put this mixture into a glass fruit jar or jars, or a stone crock. Select medium size cucumbers; wash and dry them thoroughly, as the secret of this process lies in their being absolutely dry when dropped into the mixture. Put in a sufficient quantity to be well covered; cover jar tightly. They are ready for use the following day. By replenishing cucumbers as pickles are used, a progressive supply is assured at any time during the summer.
Preheat oven to 350° (325° for glass dish). In 13 x 9-inch pan, melt butter. Sprinkle crumbs over butter. Pour condensed milk evenly over crumbs. Top evenly with remaining ingredients; press down gently. Bake 25 to 30 minutes or until lightly browned. Cool thoroughly before cutting.
Drain fruit well. Combine all ingredients. Stir gently. Refrigerate and serve.
Using a cookie cutter or kitchen shears, cut 3 (2-inch) rounds from each tortilla. Combine lime juice and water in a small bowl; set aside. Combine salt and remaining ingredients. Dip tortillas in lime juice mixture; drain on paper towels. Arrange tortillas in a single layer on an ungreased baking sheet; sprinkle evenly with salt mixture. Bake at 350° for 10 to 12 minutes or until chips are crisp. Cool; store in airtight containers. Yield: 3 dozen.
Preheat oven to 350°. In a large mixing bowl, mix together ground beef, bread crumbs, onions, beaten egg, horseradish, salt, ketchup, milk and seasoning salt. Transfer mixture to a 9 x 5-inch loaf pan.
Prepare pasta as package directs. Meanwhile, in a 10-inch skillet, heat oil over medium flame and cook sugar snaps, about 3 minutes or until crisp-tender, stirring occasionally. Toss cooked pasta with sugar snaps, cherry tomatoes and Italian dressing to mix well and set aside.
In a skillet, heat oil, then add onions and stir. Next, add rice and season mix, still stirring, add soy sauce and heat through. Add eggs and mushrooms, cooking until eggs are done. Then add meat, heating through. More soy sauce can be added when finished cooking.
Cook grits and salt to taste. Add margarine and cheese, stirring until melted. Then add eggs and Tabasco sauce. Milk may be added if more fluid is needed. Sprinkle with bread crumbs and bake at 325°.
Dissolve yeast in water. Sift dry ingredients together; add dissolved yeast and butter. Mix thoroughly. Turn out on floured board and knead until smooth. Roll out about 1/4 inch thick, cut with 1 1/2-inch cutter (or smaller). Let rise until doubled. Bake at 400° for 15 minutes. Split and stuff with fried ham or sausage. Makes 35 biscuits.
Put chicken in baking pan. Mix rice, water, celery soup and mushroom soup, then pour over chicken. Sprinkle 1 package Lipton dry onion soup on top. Cover with foil. Bake 2 1/2 to 3 hours between 300° to 325°. No salt. No peek.
Bake in greased 13 x 9-inch pan at 350° for 1 hour.
Sift together flour, soda and salt. Cream together margarine and Crisco; add sugar and vanilla and cream thoroughly. Add egg and cream until mixture is fluffy. Stir in dry ingredients until mixture is smooth. Blend in milk. Drop by teaspoon onto ungreased cookie sheet. Bake at 400° for about 12 minutes. Makes 5 1/2 dozen. If you prefer a soft cookie, use whipped margarine instead of Crisco and margarine.
Just dump it all in and beat as you would any cake. Use a Bundt pan. You might need to grease and flour one if it is not Teflon. Bake at 350° for 50 minutes. Wait 15 minutes and turn out.
Mix dry pudding into pineapple chunks and juice; add other ingredients. Mix and chill.
Cream butter, add sugar gradually, beating well after each addition. Add eggs one at a time. Add flavorings. Add flour and mix. Add pineapple preserves, cherries and nuts last. Bake 250° until done. At least 2 hours.
Butter a 12 x 9-inch piece of foil; set aside. In a small bowl combine powdered sugar, softened cream cheese and vanilla. Stir in coconut. Turn onto buttered foil. Pat into a 10 x 5-inch rectangle. Cut mixture into 2 x 1-inch rectangles. Press 2 whole almonds into the top of each rectangle.
Saute bacon in large saucepan over medium high heat until crisp. Stir in onions, garlic, cumin and pepper flakes. Saute 5 minutes or until onions are soft. Remove from heat and stir in flour. Cook 1 minute, stirring constantly then gradually whisk in chicken broth. Stir in tomatoes, wine, peppers, and sweet potato. Bring to a boil; reduce heat and simmer 10 minutes. Add fish and corn; simmer 2 - 3 minutes or until fish flakes. Season with lime juice and pepper.
Place ice cubes in blender. Blend until cracked. Add sugar, vanilla, milk, water and orange juice. Blend all until slushy!
Combine softened cream cheese and cheese spreads, mixing until well blended. Stir in 1/2 cup onions. Chill. Shape into ball; roll in remaining onions. Serve with crackers.
Mix jello and water. When cool, add rest of ingredients. Mold and chill.
Place dough on lightly greased cookie sheet. Dough should be oblong. Arrange ham and salami down the center of dough. Sprinkle half of basil and oregano over meat. Arrange Provolone over herbs. Top with Mozzarella, then remainder of herbs. Fold sides to center; pinch together. Brush top with butter; sprinkle with cornmeal. Invert and brush with butter. Bake at 375° for 20 to 22 minutes.
In large skillet, brown ground chuck with salt, pepper and onion; drain. Cook macaroni according to package directions; drain. Add tomatoes and mushrooms to ground chuck mixture. Bring to simmer. Add corn and macaroni. Simmer 10 minutes. Stir cheese into mixture until melted.
Cook cake according to package directions in 9 x 13 dish. While cake is cooking and nearly done, melt butter over low heat in saucepan. Add cocoa, sugar and milk and bring to a boil. Boil for 2 minutes, stirring constantly. Remove from heat. Poke holes all in cake while it is hot and pour heated mixture over cake.
Combine first 3 ingredients in bowl. Combine vinegar, oil, 2 tablespoons sugar, salt, pepper and almond extract. Place almonds and 2 tablespoons sugar in small frypan. Stir over low heat, stirring until sugar is melted, adhering to almonds. Pour onto plate to cool, break into pieces. Add nuts and oranges (drained) to vegetables. Pour dressing over vegetables and toss. Makes 6 servings.
Combine squash, onion and salt. Let stand 1 hour. Combine vinegar, sugar, pepper, mustard and celery seed. Bring to a boil. Add squash and onion. Bring to a good boil. Pack into hot jars and seal.
Cut each biscuit in half. Mix garlic, parsley and margarine. Dip biscuits in mixture and place in 9-inch pie plate. Bake 15 minutes at 400°.
Dissolve bouillon cube in water using a large saucepan over moderate heat. Add the beans and simmer until nearly all the liquid has evaporated, turning them constantly. Heat the oil and butter in a pan. Add the garlic and the spring onions (shallots or scallions). Stir-fry for 30 seconds. Add the beans and toss in the fat until well coated. Sprinkle with the soy sauce, sugar and sherry. Stir-fry for 1 minute. Serve hot.
Preheat oven to 325°. In a medium size bowl, combine flour, sugar, baking powder and salt. Set aside.
Mix all ingredients together, except beans. Stir beans into mixture in baking dish. Cover with bacon. Bake at 350° for 2 hours. Remove from oven and let set 15 minutes before serving.
Mix. Pour into 9 x 13-inch pan. Bake 35 minutes at 350°. Turn oven off and leave oven door ajar 10 minutes. Remove cake and let cool.
Quarter pears, core and peel. Cover with water and simmer until tender. Drain pears, mash with potato masher, add lemon juice, grated lemon rind and sugar. One quarter teaspoon cinnamon and 1/4 nutmeg may be added, if desired. Cook quickly until the consistency of jam. Stir carefully to avoid scorching. Pour into sterilized jars and seal with paraffin. Makes 4 to 6 small jars.
Combine the first 2 ingredients; stir well and set aside. Combine sour cream and whipped topping. Stir well; set aside. Spoon 1/4 cup of frozen yogurt into six 8-ounce parfait glasses. Top with 1/2 cup strawberry mixture and 1 tablespoon of sour cream mixture. Repeat layers with remaining ingredients.
Mix the shortening, orange rind, eggs, juice and milk until smooth. Add dry ingredients (not oranges). Mix well. Pour into a greased and floured 13 x 9-inch pan. Arrange oranges on top. Bake for 40 to 45 minutes in a 350° oven.
Put honey, peanut butter, egg and butter in a bowl and mix well with an electric mixer for 2 minutes. Add flour and baking powder and mix with a spoon. Drop mixture by the spoon onto a greased cookie sheet. Bake at 350° for 12 to 15 minutes or until light brown. Makes 2 dozen.
Mix all ingredients together except 1/3 can of onion rings. Spoon into baking dish and top with remaining onion rings. Bake at 350° for 20 to 30 minutes. Serves 6.
Mix together very well and store in airtight container. Use on dry roasted and barbecued meats, hamburgers and pot roast. Great in chili, soups, stews and spaghetti sauce. Excellent in bean dishes and stir-fry. For a stronger spice mix, use 1 1/2 cups Hawaiian salt.
Heat juice, vanilla, and sugar until hot. In small bowl, mix cornstarch in water and stir until smooth. Add to hot juice and cook until thick. Remove from heat and prepare sweet dough.
Boil water. Add tea bags. Let stand 6 minutes. Remove tea bags. Add sugar while tea is hot. Put tea concentrate in a quart jar. Add enough water to make 1 quart. This 1 quart of concentrate will make 4 quarts of ice tea by adding water and ice.
Combine first 4 ingredients in Dutch oven and simmer for 30 minutes. Stir in soups, milk, salt and pepper. Heat thoroughly.
Cook lima beans 15 minutes. Add all ingredients except cheese to beans. Put in buttered baking dish. Bake for 45 minutes. About 5 minutes before taking from oven, add cheese and leave in oven long enough to melt.
In a saucepan combine pork, water, onions and garlic. Simmer for 1 hour. Drain fat.
Add sugar and water. Cook until it becomes syrup. Combine jello and 2 cups hot water; dissolve as making jello. Add to syrup. Add lemon juice, almond extract, ginger ale and pineapple.
Blend cookies, butter and sugar. Press into 9-inch pie pan. Refrigerate for 10 to 15 minutes. In large bowl, combine ice cream and cinnamon. Spoon into chilled crust and freeze. Combine brown sugar, ginger, cloves and pumpkin. Blend well. Fold in whipped topping. Spoon over ice cream in crust. Freeze 3 hours or until firm. Let stand at room temperature for 15 to 20 minutes before serving. Top with sauce. (Cook caramel topping and pecans over medium heat, stir constantly.)
Marinate chicken pieces in buttermilk about 2 hours. Mix flour, cornmeal and spices in a bowl. Dredge marinated chicken and fry in oil or a combination of oil and butter or margarine.
Combine Hershey's chocolate syrup and Eagle Brand milk and bring to a boil, stirring constantly. Cool while making rest of cake.
Dissolve yeast in warm water; set aside. In large bowl, combine milk, sugar, salt and oleo. Stir until oleo is melted. Add yeast mixture. Add eggs and 3 cups flour. Mix well; add remaining flour until you get a soft dough. Knead very well and place in a greased bowl. Let rise until double; punch down and let rise a second time. Make into rolls. Let rise and bake.
Mix flour, margarine and chopped nuts. Spread in an 8 x 12-inch pan. Bake 15 to 20 minutes at 350°. Cool.
Cut or chop all vegetables. Combine all vegetables in bowl. Pour Italian dressing over salad and let set overnight in refrigerator. You can use any fresh vegetables in this salad.
Cut up bacon and fry in bottom of large pot. Add onion. Cook until tender. Add remaining ingredients. Simmer until potatoes are soft, 30 to 45 minutes.
Cream sugar, shortening and eggs. Mix dry ingredients and add to creamy mixture. Chill dough 1 hour. Roll dough into 1-inch balls the size of English walnuts. Roll balls into mixture of 2 tablespoons sugar and 2 teaspoons cinnamon. Place 2 inches apart on cookie sheet. Bake at 400° for 8 to 10 minutes.
Combine peanut butter, Rice Krispies and powdered sugar. Form into tiny balls and freeze for 1 hour. Melt chocolate in the microwave for 2 minutes or until melted. Dip balls in chocolate mixture and place on wax paper. Cool. Makes approximately 60 balls.
In large mixer bowl, beat eggs. Add sugars, peanut butter, soda and vanilla; mix well. Stir in remaining ingredients; mix thoroughly. Drop dough from an ice cream scoop or 1/4 cup-measure several inches apart onto ungreased cookie sheets. Flatten slightly with the bottom of a glass dipped in sugar.
Scald milk and add to margarine, sugar, salt and cornmeal. Allow to cool and melt margarine. Stir in yeast. Add 2 cups of flour. Turn onto floured board and knead. Allow to rest 10 minutes. Roll into 16 inch diameter or larger. Cut in 24 wedges. Roll, start at wide end. Place on greased cookie sheet. Raise. Grease with margarine and sprinkle with cornmeal. Bake at 350° for 20 minutes.
Combine molasses, sugar, water and vinegar. Cook to hard boil stage (250°). Remove from heat; wipe crystals off pan. Add soda; stir to mix thoroughly. Pour over corn, mixing well and shape into 2 1/2-inch balls. Makes 10 balls.
Cream butter and sugar. Beat in vanilla and eggs. Add flour, salt, baking powder, nuts and cocoa to creamed mixture. Spread in bottom of greased 9 x 13-inch pan and bake at 350° for 15 minutes. Sprinkle marshmallows evenly on top. Bake 3 minutes more; cool.
Layer chilies over bottom of an 8 or 9-inch square pan. Grate cheese over chilies. Beat eggs and pour over cheese. Bake at 350° for 30 minutes or until it appears firm when pan is shaken. Cut into 1-inch squares. Serves 12 to 15.
Grease bottom of 9 x 12-inch pan. Combine sugar, vanilla and eggs in large mixer bowl; beat 2 minutes at medium speed. At low speed, add flour, soda, salt and pineapple and beat 1 minute. Pour into pan; sprinkle with mixture of brown sugar, coconut and pecans. Bake at 350° for 45 to 50 minutes. Just before cake is done, prepare sauce. Pour over warm cake. Cool before serving.
Sift flour with baking powder, sugar, salt and soda. Cut in shortening. Dissolve yeast in warm water, add buttermilk and stir into flour mixture. Turn dough onto floured board and knead lightly as when preparing biscuits. Roll out and cut with biscuit cutter. Place on greased cookie sheet and let rise for one hour. Bake at 425° for 12 minutes. Makes 24 to 28 rolls.
Cook spinach by directions; drain well and squeeze to remove excess moisture. Combine spinach and remaining ingredients; mix well. Shape spinach mixture into 3/4-inch balls and place on lightly greased baking sheet. Bake at 325° for 15 to 20 minutes. Makes 80 balls.
Mix all ingredients together as given. Use jello dry. Do not dilute with water. Chill and serve.
Combine flour, salt and pepper and toss meat in mixture. Heat fat over high heat. Cook beef about four minutes or until browned. Reduce heat and add remaining ingredients. Simmer 45-60 minutes or until meat is tender. Serve with steamed rice.
Prepare graham crust. Fold chocolate, coffee and water into Cool Whip and pour into the graham crust. Place in freezer to chill and can be served directly from freezer to table.
Grease an 8-inch square baking pan. Sprinkle pecans evenly over bottom. Mix brown sugar and corn syrup in a 2-quart glass measure.
Grease and flour pan first. Beat eggs with fork in large bowl. Add dry cake mix, vanilla and pie filling. Stir until blended by hand. Spread in 9 x 13-inch pan and bake at 350° for 25 to 30 minutes, until center springs back when touched lightly. Frost while warm.
In a large bowl, cream together butter, sugar and Crisco until light and fluffy. Beat in eggs and molasses.
In a large, nonreactive bowl, combine all ingredients, except shrimp. Whisk together. Fill a large kettle 3/4 full of water; bring to a boil over high heat. Add shrimp; cook until opaque in the center, or for about 3 to 4 minutes. Drain; add to the marinade, stirring to coat. Cover; refrigerate for at least 3 to 4 hours before serving. Yields 8 servings.
Stir cornmeal into water. Add butter and salt. Mix until smooth. Let stand 10 minutes. Stir in milk. Add eggs, one at a time, beating well after each. Pour into baking dish and bake at 400° for 25 to 30 minutes. Serve hot with butter.
In a saucepan, cook peas according to directions. In a medium saucepan, cook onions in butter until tender, but not brown. Blend in the flour and 1/2 teaspoon salt. Add cream and lemon peel. Cook and stir until thickened and bubbly. Add cheese; cook and stir until cheese is melted. Do not boil. Drain peas and add to sauce.
Cream butter and sugar; mix in eggs, pumpkin pie spice, salt and milk. Fold in grated sweet potatoes. Pour into a buttered shallow 2-quart baking dish and bake in 400° oven for 1 hour.
Lettuce in bottom of pan or dish. Layer of green pepper, layer of onions. Layer of water chestnuts. Put peas on top. Put chopped bacon on peas. Mix sugar, lemon juice and dash of garlic salt with mayonnaise. Spread on top and then put cheese on top of mayonnaise.
Saute the shrimp until just barely done. Add dressing mix and enough butter to make a sauce.	Keep heat on very low flame to combine flavors. Serve over rice or pasta.
Peel the cucumber. Cut into very thin slices. Sprinkle salt and let stand for at least 20 minutes. Drain thoroughly.
In a saucepan, saute onion in oil until tender. Stir in ketchup, water, vinegar, mustard and pepper. Bring to a boil, stirring occasionally. Place frankfurters in a 1-quart baking dish. Pour sauce over it. Bake, uncovered, at 375° for 30 minutes or until bubbly. Serve over toast or rice.
Brown sausage in skillet, pour off fat. Reduce heat; add pepper, onion, raw macaroni, tomatoes and seasonings. Cover and simmer for 30 minutes. Uncover and simmer for 10 minutes more. Spoon into buttered 2 quart casserole. Sprinkle Cheddar cheese over top. Place under broiler until cheese melts.
Dissolve jello in water; add 3/4 cup of cold water and chill until thickens. Pour in mold until thick; top with cream.
Saute onions in oil. Add remaining ingredients (except hot dogs). Simmer 15 minutes. Cut hot dogs into 1-inch pieces. Add hot dogs to sauce. Simmer for 20 minutes. Use toothpicks for dunking.
Crush gingersnaps. In a large bowl, combine crumbs, milk and eggs. Add chuck, pork, onions, salt, pepper and allspice; mix well. Refrigerate 1 hour. Shape into meatballs 1 inch in diameter. Moist hands work well. In a large skillet, melt butter and saute meatballs until brown all over; do not crowd. Remove to a 2-quart casserole as they are finished. Pour off drippings; reserve 1/4 cup in pan. Heat drippings. Stir in flour; cook 1 minute and put in beef bouillon. Pour over meatballs. Bake, uncovered, for 1 hour at 325°. Makes 25 appetizer servings. Can be served with rice. Delicious!
In a large bowl, cream the butter and sugar. Mix in eggs and vanilla. Add dry ingredients. Mix well. Mash bananas. Stir in. Drain blueberries and fold in. Pour into greased 9 x 5-inch loaf pan. Bake at 350° for 50 to 60 minutes.
Drain and chop clams. Melt margarine or butter in pan. Add rest of ingredients. If mixture is too dry, moisten with water. Fill 1/2 clam shells or any ovenproof dishes with clam mixture. Bake at 400° until hot and bubbly for 10 to 15 minutes.
Thaw fish. Prepare Sweet-Sour Sauce (below). Separate fillets. Pat dry with paper towels. Heat oil in a Fry Daddy. Mix flour, water, baking powder and salt. Using tongs, coat fillets with batter. Fry fish in hot oil until golden. Drain well and serve with Sweet-Sour Sauce.
Mix and heat first 4 ingredients. Add to chipped ham. Heat well. Serve on warm buns.
Blend food coloring and cocoa together. Set aside. Cream butter and sugar. Add eggs and beat well. Stir in cocoa mixture. Add flour, salt and buttermilk. Beat well. Fold in vanilla. At the same time, add vinegar and soda. Fold in. Will tend to foam. Pour into two 9-inch pans or three 8-inch pans. Be sure to line pans with waxed paper. Bake at 350° for 30 minutes.
Place all ingredients in blender and mix well. Refrigerate and serve. Makes 2 cups plus.
Mix first 4 ingredients well and roll into small balls. Them melt chocolate chips and paraffin. Dip all balls into chocolate, making them look like buckeyes. Set on wax paper.
Combine all dry ingredients. Make a well in center and pour all wet ingredients into it. Stir only until moistened. Stir in cheese. Fill greased muffin tins 2/3 full. Bake at 400° for 20 minutes. Serve warm. Makes 12.
Combine flour, sugar and soda; stir well and set aside. Combine Coke, butter and cocoa in a heavy saucepan. Bring to a boil, stirring constantly. Gradually stir into flour mixture. Stir in buttermilk, eggs, vanilla and marshmallows. Pour into a greased 13 x 9-inch pan. Bake at 350° for 30 to 35 minutes or until done.
Combine ingredients and shake. Let set 4 hours, stored covered in refrigerator. Allow to warm before using. Bubbles best on humid, cloudy days. Have fun.
Combine chopped dates, margarine and sugar. Cook until mushy and sugar is dissolved. Remove from heat. Add Rice Krispies and pecans. Let cool. Roll into small balls. Sprinkle with powdered sugar. Serves 10.
Peel peaches; add sugar and let stand overnight. Then add vinegar and spices (tied in cheesecloth) and cook until peaches are done. Lift out and place in jars. Let juice boil until thick, then pour over peaches and seal.
Mix dry cake mix with pudding in a large bowl and form a well in the center. Mix sour cream, water, oil and eggs. Pour into the well and combine both mixtures, beating well. Stir in chocolate morsels. Pour in a greased and floured funnel cake pan. Bake 55 to 60 minutes at 350°.
Cream together first four ingredients. Sift dry ingredients together and add to creamed mixture. Dough will be very stiff. On waxed paper, shape into rolls 1-inch in diameter. Chill overnight; slice into 1/4-inch slices. Bake 12 minutes at 375°.
Mix all ingredients together. Bake in a casserole dish at 350° for 30 minutes.
Mix beans, Bisquick and water together and pack down gently in the bottom of a small ungreased baking pan. Brown ground beef and drain. Layer beef, taco sauce and cheese on top of Bisquick mixture, ending with a final topping of cheese. Bake at 350° for 45 minutes. Let stand for 15 minutes to firm.
Beat cream cheese, 1 tablespoon milk and sugar in bowl until smooth. Stir in Cool Whip. Spread on bottom of crust. Pour 1 cup milk into bowl. Add pudding mixes. Beat with whisk 1 to 2 minutes. Mixture will be thick. Stir in pumpkin and spices; mix well. Spread over cream cheese layer. Refrigerate 4 hours or until set.
Mix milk, flour and sugar together. Mix lemon, eggs and salt together. Combine both mixtures. Pour into pie shells. Bake at 425° for 10 minutes, then at 325° for 30 minutes.
In a saucepan, combine the cornstarch, salt and water until smooth. Bring to a boil; cook and stir until thickened. Stir in Splenda and gelatin. Cool. Fold in peaches. Pour into the pie crust. Refrigerate for 2 hours or until serving. Garnish with whipped topping (optional).
Bring first four ingredients to boil. Simmer 1 minute. Remove from heat and stir in remaining ingredients. Drop by spoon onto greased wax paper.
Chop cabbage quite fine. Melt shortening in large skillet. Add cabbage, vinegar, salt and sugar. Cook slowly until done. Season to taste with additional salt, sugar, vinegar, jelly or fruit juice.