HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine milk, salt, eggs, baking powder and enough flour to make a loose batter. Place lard in an iron skillet (enough to cover about 1-inch of dough). Heat and then begin pouring the batter through the funnel, beginning at the center of the pan and slowly pouring outward in a circular manner. Do not let the dough tangle the previously poured batter. When the cakes are light brown, remove them from the pan. Serve with maple syrup or jelly or powdered sugar.
Mix sugar, milk, cocoa and margarine together and bring to a rolling boil over medium heat. Boil for 2 minutes. Remove from heat and add oatmeal, peanut butter and vanilla. Mix well and drop by spoon onto wax paper. Let cool.
Melt butter or oleo in baking dish. In bowl, mix flour, sugar, milk and nutmeg. Mix well. Pour over melted butter. Pour sliced peaches and juice on top of batter. Bake in 350° oven about 35 minutes until golden brown.
Combine all ingredients and store in airtight container to use as substitute for can condensed soup. Mix 1/3 cup dry mix with 1 1/4 cups water in saucepan. Cook and stir until thickened. Add 1 tablespoon margarine, if desired.
Preheat oven to 350°. Peel and mash potatoes. Combine butter and sugar and beat until creamy. Add to mashed potatoes and stir until well mixed. Slowly add beaten egg, milk and vanilla. Beat until well mixed. Sprinkle in nutmeg. Bake at 350° for 45 minutes.
Saute onion, garlic and pepper in olive oil until clear. Add hamburger and brown. Drain off fat and then add all other ingredients. Simmer for 2 to 3 hours.
Heat juice, milk and margarine together until margarine melts. Add to sugar. Beat until smooth. Stir in rind. Drizzle over top of cake. If there is extra glaze, put in covered container and refrigerate. May be heated to proper consistency and used another time.
Crumble cookies; place 1 cup aside. Mix butter with crumbs that are left. Spread on bottom of pan.
Rinse berries and remove any stems, leaves or green berries. Put in kettle. Add water, cloves and cinnamon stick. Bring to boil over moderate heat. Stir in honey, reduce heat and simmer, partially covered, until berries are tender, about 15 minutes. Remove from heat and cool to room temperature. Force soup through a strainer. Stir in lemon juice, creme de cassis and vinegar. Cover and refrigerate at least 6 hours. Serve in chilled bowls, garnished with a few berries, a dollop of plain yogurt and sprinkle of grated orange rind. Yield: 6 servings.
Sift dry ingredients. Stir in shortening and buttermilk. Pour into greased loaf pan. Allow to stand 15 minutes, then bake about 45 minutes at 375°. Cover pan with tea towel and let cool.
Line cake pan with wax paper. Dissolve marshmallows in warm milk. Mix all other ingredients in milk mixture. Pour into cake pan. Spread with spoon. Cover and chill.
Cream the shortening and sugars. Add egg. Mix all dry ingredients and gradually stir into creamed mixture. Add nuts and make into 3 or 4 rolls. Refrigerate or freeze and slice thin to bake. Bake in 350° oven for 8 to 10 minutes.
Combine spinach and onion in 1 1/2-quart casserole. Cover and microwave 4 to 6 minutes, stirring once. Drain well. In medium bowl, beat eggs with fork. Stir in Ricotta, salt and pepper, dill, garlic powder and flour. Blend in spinach and onion. Spread mix in 9-inch pie plate. Sprinkle with paprika. Microwave 4 minutes, rotating every 2 minutes. Reduce power to 50% (Medium) and microwave 3 to 11 minutes longer or until center is set. Let stand 5 minutes. Serves 8.
Combine first 4 ingredients in a large bowl; stir well. Cut in butter with pastry blender until mixture is crumbly. Add oranges, milk and egg, stirring just until dry ingredients are moistened. Turn dough out onto a heavily floured surface, and knead lightly 4 or 5 times. Pat dough into a 6-inch circle on a greased baking sheet. Cut into 8 wedges; separate wedges slightly. Sprinkle with 1 tablespoon sugar. Bake at 400° for 15 to 20 minutes or until lightly browned. Yields 8 scones.
* For peanut butter, use 8 tablespoons; for butter cream, use 1 tablespoon butter flavoring extract and for coconut cream, use 1 tablespoon almond and 1 package coconut.
Mix together and serve with slices of apples, grapes, pears, strawberries and blueberries.
Melt oleo in small pan; add cocoa. In large bowl, cream sugar and eggs; add flour. Add cocoa mixture, salt and nuts. Pour in a greased and floured 9 x 14-inch pan. Bake at 350° for 40 minutes.
Put sugar into heavy 3-quart pan. Add milk. Stir until thoroughly mixed over medium heat. Keep mixing until mixture bubbles. Cook to a soft ball stage. Remove from heat and add other ingredients. Beat with wooden spoon until gloss is gone. Pour into a 9 x 13-inch pan. Cool and cut.
Mix pudding with milk and add peanut butter. Mix well. Blend in Cool Whip and pour into graham cracker crust. Refrigerate or freeze.
Cook meat well done. Drain and set aside. Cook rice as directed. Cook broccoli as directed and drain. Mix rice, cream of mushroom soup, butter and cheese together over heat. Add meat and broccoli. Pour into 9 x 12 pan. Bake at 350° for 15 minutes.
Roll the okra with salt and pepper in flour and cornmeal, coating it well. Cook in frying pan until slightly browned. Drain oil off. Put okra in casserole dish that has been sprayed with Pam.
Boil brown sugar, butter and water until it forms a ball in cold water. Beat until thick and creamy and is starting to harden. Pour into buttered cookie sheet pans into which the nuts have been scattered.
Combine Gravy Mix and flour in a medium saucepan. Using a whisk, gradually stir in water, turkey drippings and giblets. Bring to a boil over medium heat, stirring occasionally. Reduce heat and simmer 5 minutes or until thickened.
Drain and rinse sauerkraut. Combine with remaining ingredients and bake in covered roaster for 1 hour at 350°. Toss lightly with a fork a couple of times while baking.
Combine first 3 ingredients. Add milk to desired thickness and beat well. Put in iron wedge pan. Makes 8 wedges. Finely grated cheese or onion can be added to mixture.
Wash and skin fish, put in pint jars. Add salt, oil and Catalina dressing. Seal and pressure 1 1/2 hours in cooker at 10 pounds of pressure.
Mix all ingredients together. Store tightly covered. Makes about 6 1/2 cups.
Combine first 3 ingredients. Mix well. (Do not drain juice from pineapple.) Top with miniature marshmallows.
Saute chopped vegetables in margarine. Mix all ingredients together. Bake at 400° for 45 minutes or until lightly browned.
Mix sugar, salt, spices, lemon juice and zucchini in a pan. Cook until soft. Add cornstarch. Stir until thick. Pour into pie crust. Bake at 400° for 30 minutes. Tastes like apple pie.
Cream sugar; add shortening and eggs, one at a time. Beat by hand with spoon. Sift flour, cocoa and salt. Add to first mixture; add vanilla and nuts. Pour into oblong pan. Bake at 300° for 30 to 35 minutes. Spread marshmallows on cake. Put into oven, but remove from oven when melted.
Drain beans; combine beans and pepper. Combine sugar, vinegar and salad oil. Pour over vegetables. Add salt and pepper. Toss. Chill overnight.
In a 2 qt. dish put fresh bread crumbs and pineapple. Cream sugar and butter, add eggs. Pour over bread crumbs and pineapple. Bake at 350 degrees for 30 minutes.
Combine all ingredients in a Dutch oven. Bring to boil. Reduce heat and simmer for 20 to 30 minutes or until slightly thickened, stirring occasionally. Pour into hot, sterilized jars, leaving 1/4 inch headspace. Adjust caps. Process in a boiling waterbath for 10 minutes. If not processed, store chutney in the refrigerator. Yields 4 1/2 cups.
Sift flour and salt together; add evaporated milk, salad oil and egg whites, beating until smooth. Add water, making medium thin batter. Peel and slice onions about 1/4-inch thick; dip into batter (coat well) and lower into hot fat (375°). Fry until golden brown. Remove with slotted spoon or fork; drain on paper towel and salt.
Heat caramel, water and 1/2 cup peanut butter on high for 1 minute; stir. Heat 1 or 2 minutes longer until melted. Add peanuts; stir. Spread into 13 x 9 x 2-inch pan.
Sift the flour, baking powder, salt and baking soda into bowl. Cut in shortening until the mixture resembles coarse crumbs. Make well in center; add buttermilk, all at once. Stir quickly with fork just until dough follows fork around the bowl.
Blend in a mixer or blender, adding the Blue cheese last if you like it chunky.
Combine sugar, corn syrup, peanuts and salt in a 2 quart casserole. Stir well. Microwave at High 8 to 9 minutes. Mixture will be light brown in color. Add oleo and vanilla. Blend thoroughly. Microwave on High 1 to 3 minutes or until mixture reaches the hard crack stage (300°). Stir in soda quickly. Pour onto greased slab or cookie sheet. Let cool at least 1 hour. Break into small pieces. Store in airtight container.
For each serving (12-ounce serving) mix 6 ounces of milk with 1 to 2 teaspoons sugar (2 is best). Heat the milk in the microwave or on top of the stove until boiling (scalded). In mug, mix the milk with six ounces of strong coffee and serve immediately. This is a great dessert coffee. The key is truly scalding the milk.
Stir water and yeast together until the yeast is dissolved, then add the remaining ingredients. Knead; let rise until doubled. Put on greased pizza pan. Add toppings of choice. Bake at 475° for 18 to 20 minutes.
Boil raisins in water for 3 minutes; cool. Sift flour, baking powder, soda, salt and spices. Cream shortening and sugar until light and fluffy. Add eggs and vanilla. Stir in raisins and water. Gradually add flour and mix. Blend thoroughly. Stir in nuts. Drop by tablespoon on greased cookie sheet. Bake at 375° for 12 to 15 minutes.
Drop by tablespoonfuls in hot oil in which fish was fried. Add 1 cup corn, if desired.
In a bowl, combine the flour, baking powder and salt. Add the corn, egg and sugar. Stir in milk to form a dough that is soft, but not runny. In a deep-fryer, heat the oil to 325°. Drop rounded tablespoonfuls of fritter dough into the oil and fry for about 10 to 15 minutes. Roll in confectioners sugar, if desired. Serve warm with honey butter.
Drain fruit well and mix together. Sprinkle with dry jello. Stir in cottage cheese. Refrigerate for 3 hours or overnight. Remove from refrigerator and fold in Cool Whip.
Place chicken in baking dish. Bake, covered, 15 minutes in preheated oven at 425°. Drain. Combine tomatoes, cornstarch, oregano and pepper sauce. Cook. Stir occasionally. Pour heated sauce over chicken. Top with cheese. Bake 5 minutes, uncovered. Garnish with parsley.
Mix first 4 ingredients and boil until thick. Cool a bit, then add the berries. Mix and pour into baked pie shell. Refrigerate until ready to serve.
Mix wet ingredients together. Mix dry ingredients together. Combine, stirring until only mixed together. Pour batter into oiled loaf pans. Bake immediately at 350° for 50 to 60 minutes or until knife inserted in center comes out clean.
In a large skillet brown turkey meat. Drain grease. Stir turkey meat, tomatoes, water, rice and chili powder in a skillet. Bring to a boil; reduce heat and simmer for 15 minutes. Serve meat over tortilla chips. Top with cheese.
Put 2 tablespoons orris root in 2 small jars with lids. Add rose oil to one and lavender oil to the other. Let stand 48 hours. Then mix all other ingredients together and add scented orris root. Put all in a large, glass jar. Rock and roll jar everytime you pass by. Allow about one month to mellow.
In a bowl, combine the fruit (except bananas) and lemon juice. Sprinkle with pudding mix. Stir gently for 1 minute or until mixture thickens. Fold in bananas. Refrigerate before serving.
Brown meat and onions in skillet. Add remaining ingredients except noodles and cheese. Simmer about 20 minutes. Boil noodles and drain. Layer meat sauce, noodles and cheese alternately ending with cheese. Top with parsley flakes. Bake at 350° for 30 minutes.
Sprinkle flour over fruit; mix well. Place in 2 bread pans. Bake at 250° for 3 hours.
Combine first 3 ingredients in medium bowl; stir in milk, corn and cracker crumbs. Spoon mixture into a lightly greased 1-quart baking dish. Drizzle with butter. Bake at 325° for 1 hour or until firm. Yields 4 to 6 servings.
Mix Philadelphia cream cheese and mayo until blended. Add other ingredients. Roll in chopped nuts, if desired.
Cook macaroni in quart of slightly salted water until tender. Drain in colander and pour in medium casserole dish. Grate cheese and add to macaroni and mix together. Add slightly beaten eggs and cut up butter and add milk (enough to cover all ingredients.) Cook in preheated oven on 350° for 45-50 minutes.
Beat eggs slightly. Add milk, sugar and salt. Combine corn with remaining ingredients; stir in milk mixture, mixing well. Pour into 1 1/2-quart buttered casserole. Bake, uncovered, for 1 hour in 350° oven. Serves 6.
Preheat oven to 350°. Cut squash in half lengthwise. Scrape to remove seeds and fibers. Place cut side down in a baking dish. Pour stock into the dish. Place in the oven and bake for 20 minutes.
Mix ingredients and chill. Serve with apple wedges. Also great on toasted bagels.
Cream butter and sugar. Add egg and vanilla. If you desire colored cookies, add 1 teaspoon food coloring to creamed ingredients. Mix dry ingredients into creamed mixture and blend well. Chill for 1 to 2 hours for easier rolling.
Mix all ingredients together, except crabmeat. Remove 1/4 of your mixture and add crabmeat to remainder of mixture. Blend lightly. Divide this crab mixture into four 8-ounce casseroles; top with remaining mixture. Bake in a 350° oven until lightly browned and thoroughly heated, 25 minutes, or until bubbly. Makes 4 servings.
Mix ingredients together and form into balls. Brown in butter. Combine pizza sauce, apple jelly and hot ketchup. Cook until jelly dissolves, then add meat balls. Simmer 30 minutes or longer.
Chop olives and pimentos up very finely. Add other ingredients to softened cream cheese along with olives and pimentos. Blend all together until smooth and spreadable. Lay one ham slice on a cutting board lengthwise. Spread with cream cheese mixture; be careful not to tear ham. Roll up jellyroll fashion. Do remaining 7 slices. Wrap in foil or plastic wrap and store in refrigerator 4 to 6 hours or overnight. One hour before serving, remove from fridge and slice each roll into 8 to 10 pieces.
Wash cukes; cut 1/4-inch slice from blossom end of each. Mix water, vinegar and salt in Dutch oven; heat to boiling. Place one head of dill, one clove garlic and 1/2 teaspoon mustard seed in each of six quart jars. Pack cukes in jar and top with another dill head, leaving 1/2 inch headspace. Cover with boiling brine and leave 1/2 inch headspace. Seal jars; process for 10 minutes in a boiling water bath. Do not open for at least 3 weeks.
Preheat oven to 350°. You will need a 13 x 9-inch greased and floured pan.
Boil 2 cups water. Remove from heat and dissolve red hot cinnamon bits and gelatin in water. Add 6 cups water, apple juice, cloves and nutmeg. Simmer about 1 hour before serving. Remove spices.
Mix all ingredients. Store in airtight containers or freeze in Ziploc bags. Mix 1/2 cup mix to a cup of hot water.
Combine sugar, milk and butter over medium heat; stir constantly to avoid scorching. Bring to boil and cook 7 minutes; remove from heat. Add marshmallows; stir until melted into mixture. Add chocolate chips; stir until melted into mixture. Add vanilla and pecans; mix well. Pour into oiled dish and cool. Makes 6 pounds of candy.
Heat oil in large skillet on medium heat. Add shrimp. Stir-fry about 4 minutes or until shrimp are pink. Remove to serving dish. Add all vegetables except green onions. Stir-fry until crisp-tender. Combine boiling water and bouillon. Stir to dissolve. Combine cold water, cornstarch, basil and lemon juice. Stir well. Add to vegetables in skillet. Cook and stir until thickened. Add green onions and shrimp. Heat until shrimp are warm. Makes 4 servings.
Slice tomatoes into a little thicker than 1/2-inch slices. Whisk egg with water until well blended. Dip tomato slices in egg/water mixture. Dredge well with the bread crumbs or cracker crumbs that have been seasoned to taste with salt and pepper. Fry in about 1 inch of hot oil until golden on both sides. Drain on paper towels and serve immediately.
Drain yogurt through a coffee filter. Mix all ingredients. Serve with fresh fruit slices. Serves 8 to 10.
Brown chops in oil. Set aside. Combine soup, milk, sour cream, pepper and 1/2 teaspoon salt. Stir in potatoes and 1/2 can onions.
Place 2 cups cheese in pie shell. Top with chile. Whisk together eggs, milk, salt and cumin. Pour over cheese.
Melt 2 tablespoons butter. Combine with crushed corn flakes. Set aside for topping.
Combine chicken, chilies and chile sauce for filling. Fill tortilla with chicken mixture. Roll and place in ungreased baking pan, flap side down. When all tortillas are filled, pour cream over them. Sprinkle with cheese. Bake, uncovered, in a 350° oven for 30 minutes, or until thoroughly heated.
Line a 10 x 7-inch baking pan with foil. Coat the foil lightly with nonstick vegetable oil cooking spray. Melt the chocolate pieces in the top of a double boiler over hot, not boiling, water. Stir the chocolate constantly until melted. Add the half and half; stir the mixture until it is smooth and glossy. The mixture may look separated at first, but will become smooth and glossy as you stir. Stir together 1 generous cup of melted chocolate with maple extract and nuts. Alternately spoon white chocolate and maple mixtures in prepared pan; swirl together with knife. Refrigerate until set, 2 to 4 hours. Cut into 24 squares. Refrigerate up to 1 month.
Brown ground beef and spoon off excess fat. Add salt, pepper and garlic salt to taste. Add tomato paste and tomato sauce. Add a little water and simmer for 20 to 25 minutes. Cook noodles according to directions on package. Beat eggs and add cottage cheese, Parmesan cheese and a dash of salt and pepper.
Combine soups in heavy saucepan. Whisk in milk, making sure mixture is smooth. Bring to a boil, whisking occasionally, to keep from scorching. Reduce heat to low; stir in crabmeat and shrimp. Be careful not to scorch soup. Before serving, add 1 tablespoon sherry (or to taste) to each soup bowl and stir to blend. Float a thin slice of lemon on top to garnish.
Spoon the ice cream into a large bowl and gently fold in broken graham crackers, candy bars and nuts.
Stir all together; do not beat. Bake in tube pan 1 hour and 10 minutes at 350°. Cool completely in pan.
Beat the cream cheese and sugar until smooth. Add whipped topping and mix well. Spread into crust. In another bowl, beat the milk and pudding mix until thickens. Let stand 3 minutes. Stir in pumpkin and spices. Spread over cheese layer. Chill. Garnish with whipped topping and nuts.
Proportions have intentionally been left out because it depends on how many people you are cooking for and presumes that you have some experience in making sauces. Be generous with the olive oil; if you need more moisture, add the wine. What kind or kinds of wine and cheese to use are up to you.
In a bowl, combine all ingredients, except olive oil and cream. In a skillet, heat olive oil. Add salmon mixture and flatten with back of a spatula. When the mixture begins to develop a crust on the bottom, flip over with spatula. Add cream and turn up heat to thicken sauce and brown other side quickly. Garnish with avocado slices and add salsa to taste. Makes 2 servings.
Cook macaroni. Rinse in cold water. Marinate it for an hour or overnight in French dressing. Add chopped vegetables to salad in any desired quantity. Mix in mayonnaise, salt and paprika.
Cream together the sugar and butter. Add the eggs, one at a time. Add alternately the flour and buttermilk mixture. Combine the orange slice candy, dates and nuts. Add 1/2 cup flour and stir carefully until each piece of candy, dates and nuts are coated. Add the coconut. Mix with cake batter and bake 3 hours at 250°. Bake in greased and floured tube pan.
Preheat oven to 400°. Coat 12-inch pizza pan with cooking spray. In a large bowl, combine 2 cups flour, yeast and salt. Stir in water and oil; add 1 cup flour or enough to make a soft dough. Turn out onto a floured surface and knead 10 minutes or until smooth and elastic, adding more flour if needed. Let rest 10 minutes.
In a bowl mix flour, oats, brown sugar and cinnamon. Cut in butter until crumbly. Press 1/2 into a greased 2 1/2-quart pan. Cover with apples. In saucepan combine sugar, cornstarch, water and vanilla. Cook and stir until thick and clear. Pour over apples. Sprinkle with remaining crumbs. Bake at 350° for 1 hour.
Steam the kale. Toss with garlic. Add lemon juice, salt and pepper.
Slit frankfurters lengthwise. Fill with leftover mashed potatoes. Top with 1/2 to 1 slice of white or yellow American cheese. Place on baking sheet sprayed with Pam. Bake at 400° for 15 minutes.
Preheat oven to 375°. Saute onion and red pepper in 3 tablespoons butter. Combine spinach, onions, red pepper, 1 1/2 cup Mozzarella, Ricotta and 1/2 of Parmesan. Add egg. Melt 1/4 cup butter, stir in flour, pepper and salt. Stir in milk and cream and remaining Parmesan. Bring to boil and continue until thick. Spread 1/2 cup spinach mixture on each noodle. Roll-up. Place some sauce on 2-quart baking dish. Place rolls inside. Spoon sauce over it, then 1/2 cup Mozzarella. Bake 30 to 35 minutes.
Combine all ingredients. Chill at least 1 hour. Serve on party bread or celery stalks.
Line baking cups and place one vanilla wafer in bottom of each. Mix cream cheese, sugar, eggs and vanilla. Pour over the vanilla wafer to 2/3 way of top. Bake at 350° for 15 minutes. Cool. Top each with 2 tablespoons of cherry pie filling. Chill.
Cook rice according to directions until dry and fluffy. Blend soup with mayonnaise in large bowl; stir until smooth. Add onion, then milk. Begin seasoning, using a heavy hand because rice and seafood are bland. When mixture is well seasoned, combine with other ingredients, except paprika and almonds. Taste for seasoning. Add a few tablespoons of milk if too dry. It should be moist. Turn into a large shallow buttered casserole. Sprinkle with paprika and scatter almonds over top. Bake at 350° for 30 to 40 minutes. Freezes well.
Mix tomatoes, mozzarella, oil and vinegar. Season with salt and pepper. Let stand about one hour at room temperature. Mix in basil. Cook pasta al dente. Drain and gently mix with tomatoes mixture.
Mix it all up except margarine. Put in a 13 x 9 x 2-inch pan. Dribble butter over the top. Top with crushed potato chips or corn flakes. Bake 1 hour at 350°.
Spread 1/2 bag Tostitos on dish. Brown the ground beef, onion and pepper; drain. Put over chips. Add cheese. Mix can of mushroom soup, pinto beans and Ro-Tel tomatoes together; spread across beef. Add cheese and the rest of the chips. Bake at 375° until it bubbles.
Combine coffee and cocoa, stirring until cocoa is dissolved; pour into 2 cappuccino or coffee cups. Add 1/4 cup skim milk to each cup and stir. Top each with 1 tablespoon Cool Whip and sprinkle with grated chocolate. Makes 2 servings.
Combine ingredients and press into bottom of 9-inch spring form cake pan to form crust.
Preheat oven to 350°. Beat eggs in medium bowl. Gradually add sugar and vanilla. Mix well. Blend in melted butter. Combine dry ingredients and add to egg mixture. Stir in nuts. Pour into greased 11 x 13-inch pan and bake for 25 to 30 minutes. Let cool. Makes 20 large brownies, 25 small brownies.
Cut apples; sprinkle with some of the sugar, a dash of cinnamon and nutmeg. Cut bread up and put on top of apples. Mix egg, sugar, butter and flour. Pour over bread, making sure to cover each piece. Cook at 350° for 30 minutes. You may have to cover top so not to overbrown. Enjoy.
Mix together flour, baking powder, cream of tartar and salt. Cut in shortening. Beat milk and egg together and add to mixture. Knead. Roll out dough and cut biscuits. Freeze. Do not thaw before baking. Bake at 425° about 20 minutes.
Cut elephant into bite-size pieces (takes about 2 months). Add enough brown gravy to cover. Cook over open fire about 4 weeks at 465°. Serves 2,000 to 4,000 people. If more guests are expected, 2 rabbits may be added; however, most people don't like hare in their stew.