HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix and knead about 3 minutes. The dough should be stiff and more flour may be needed. Roll very thin on floured board, taking care not to let dough stick to the board. Let stand 8 to 10 minutes to dry. Turn dough and let stand 8 to 10 minutes longer. Roll up loosely like a jelly roll and cut across to make long strips 1/8-inch wide. Unwind strips and again let stand until dry. What is not used can be frozen until needed. It is nice to have a package frozen to use for emergency.
Brown ground beef, chopped onion and chopped celery; drain fat. Add tomato juice, kidney beans, chili powder, salt and Tabasco sauce. Simmer 1 hour.
Heat oven to 375°. Beat softened oleo and sugars until creamy. Add eggs, milk and vanilla. Beat well. Stir in oats, chocolate chips, flour and nuts. Mix well; drop by teaspoon on ungreased cookie sheet. Bake 9 to 10 minutes.
Cut shortening into flour and salt. Add beaten egg. Stir in water. Knead until smooth. Extra flour if needed. Divide in 3 sections. Roll out on floured surface. Cut in squares and drop into boiled chicken. Cook until done.
Preheat oven to 375°. Bake slitted eggplant in shallow baking dish until soft, about 50 minutes. Meanwhile, in small skillet, heat oil until hot. Add onion and garlic and saute until transparent. Set aside. Remove eggplant and cool. Peel off skin and take out seeds. Place eggplant pulp, onion and garlic into food processor and puree. Add salt, cumin, pepper, yogurt and lemon juice. Puree. Chill. Add chopped tomato and garnish with fresh parsley. Serve on warm pita bread triangles. Makes 4 cups.
Combine all ingredients and boil for 5 minutes without stirring. Beat until foamy. Serve warm.
Combine water, sugar and cinnamon in saucepan, bringing to a boil. Stir until sugar is dissolved. Chill. Then combine sugar and syrup with remaining liquids. Serve over ice. Makes about 3 3/4-quarts.
Fry bacon and reserve drippings; set aside. Saute onion and green pepper in bacon drippings in skillet until tender. Blend flour with sugar, Worcestershire sauce, pepper, salt and mustard in large saucepan. Stir in tomatoes and sauteed vegetables. Cook until thickened, stirring constantly. Pour over green beans in 9 x 13-inch pan. Top with crumbled bacon. Bake at 350° for 20 to 30 minutes or until bubbly. Makes 8 servings.
Put all ingredients in blender. Blend 10 seconds at a time, for 3 or 4 times. Pour into buttered and floured 10 inch pie plate. Bake at 350° for 50 minutes.
Mix with mixer, eggs, sugar, Crisco, anise and milk. Mix dry ingredients and combine with egg mixture. Grease cookie sheets. Roll into balls and place on sheets. Bake at 375° for 15 minutes. Cool. Frost with confectioners sugar and milk. Sprinkle with candies. Makes 12 dozen.
Peel tomato and finely chop. Combine all ingredients. Cover tightly and chill. Serve with tortilla chips.
In a large bowl, mix 1/4 cup of the soup, beef, bread crumbs, egg, onions and peppers. Shape into 6 patties. In a large skillet over medium heat, cook patties until brown on both sides. Spoon off all fat. Stir in remaining soup and the fresh mushrooms; add salt and pepper. Return patties to skillet and reduce heat to low. Cover and simmer until done, turning patties occasionally (about 20 minutes).
Place frozen fruit in 2-quart casserole. Cook in microwave on Full Power for 2 minutes or until thawed. Stir in powdered fruit pectin. Cook in microwave on Full Power for 2 minutes or until few bubbles surface. Stir in sugar and lemon juice. Cook on Full Power for 6 minutes. Stir 2 to 3 times during cooking time. Pour into glass jars. Cover and refrigerate. If sealed with paraffin, jars may be stored in freezer for use when needed.
Fry sausage and crumble or brown like ground meat. Saute onions and pepper in butter. Add all other ingredients except cheese and simmer 20 minutes. In buttered casserole dish, alternate layers of hominy mixture and cheese, ending with cheese. Bake 15 minutes at 350°.
Cook pepper in salted boiling water for 5 minutes. Brown beef in skillet. Add all ingredients. Mix thoroughly. Stuff peppers and place in casserole dish and bake at 375° for 30 minutes or until done.
Mix butter and sugar to a cream; pour in the milk, slowly, then add flour. With palm of hand, pat out the mixture on buttered tins (cookie sheets) as thin as possible; cover with blanched almonds. Bake in moderate oven, 335°, for 10 to 12 minutes or until done.
Mix sugar, flour, salt and baking powder with milk. Melt butter in baking pan. Spread flour mixture in pan. Pour fruit over top. Sprinkle with cinnamon and nutmeg. Bake at 350° for 35 minutes or until browned. Serves 6.
Mix cheeses, eggs, parsley, salt and pepper. Layer noodles in baking dish. Add cheese mixture (noodles, cheese, noodles, cheese and noodles). Drizzle melted butter on top and sprinkle with parsley. Cover with foil and bake for 45 minutes at 350°. Remove for the last 15 minutes.
Spread chicken in oblong baking dish; spread vegetables and corn over chicken, then layer the soups and broth over all ingredients. Mix flour with milk until thin; pour over and bake at 350° until crust is brown.
In a small saucepan, combine sugar and water. Bring to a boil; boil rapidly for 3 minutes. Put chocolate chips and hot syrup in blender. Cover and blend on high for about 10 seconds, or until smooth. Add egg yolks; cover and blend 5 seconds. Fold chocolate mixture in whipped cream. Spoon into refrigerator trays or individual serving dishes, and freeze 2 to 3 hours. This ice cream remains creamy without stirring.
Saute chicken breasts. Combine mustard, honey, garlic and soy sauce until smooth and pour over sauteed chicken breasts and heat through.
In a mixing bowl, beat eggs, sugar and vanilla until well mixed. Add butter and shortening. Combine flour, cocoa and salt; stir into egg mixture and mix well. Add nuts, if desired. Line a 13 x 9 x 2-inch baking pan with foil and grease the foil. Pour batter into pan. Bake at 350° for 30 minutes or until brownies test done with wooden pick. Cool in pan. Turn brownies out of pan onto a cookie sheet; remove foil. Place a wire rack over brownies; turn over and remove cookie sheet. Cut with a star cutter or into bars. Yield: about 3 dozen.
Combine pumpkin, sugar, salt, flour, cinnamon and nutmeg. Add eggs and milk. Blend. Pour into unbaked pie shell. Bake in very hot oven of 450° for 10 minutes, then bake at 325° for about 45 minutes or until mixture doesn't adhere to knife.
Arrange cauliflower in steamer basket. Place over boiling water. Cover and steam for 8 minutes. Drain and set aside.
Brown beef and sausage together in skillet; drain fat from meat. Stir in half of pizza sauce. Spread remaining pizza sauce on open buns; top with meat mixture and then sprinkle with cheese. Place in heated oven set on broil until cheese bubbles. Serve immediately. Makes 8 open faced sandwiches.
Heat oil in large skillet. Add pork. Stir-fry until well browned. Add peppers. Stir-fry 1 to 2 minutes. Mix soy sauce, brown sugar, vinegar, cornstarch, garlic powder, ginger and pineapple chunks in juice. Add to the skillet. Bring to a boil. Cook rice. Serve pork mixture over rice.
Cook green onions in oil until tender. Stir in water, rice, green pepper, carrots, bouillon granules and thyme. Bring to boiling. Reduce heat; cover and simmer for 20 minutes. Remove from heat. Stir tuna and tomato into rice mixture. Cover and simmer 10 more minutes or until tuna is heated through.
Beat eggs, sugar and oil. Sift dry ingredients. Gradually add dry ingredients to wet mixture. Lastly, add carrots. Pour into 12 x 7 1/2-inch pan. Bake at 350° for 40 minutes.
Mix together the enchilada sauce, chicken soup, mushroom soup and milk. Use a 9 x 13-inch pan. Layer. Start with spoonful of sauce, then chips, then sauce, then cheese. Make 3 layers of each: chips, sauce and cheese. Finish with chips (breaking chips in smaller pieces). Best made a day ahead. Bake for 45 minutes at 300°, or until hot. Serves 6 to 8.
Shred fruit peels. Halve cherries. Chop nut meats and dates. Cut pineapple and citron. Dredge fruit in 1/4 cup of flour. Cream the shortening with sugar. Add honey. Add beaten eggs; beat until smooth. Add 1 1/2 cups flour (which has been sifted with all dry ingredients), alternately with fruit juice. Beat thoroughly. Pour batter over fruits and nuts; mix well.
Layer 1/4 cup of pinto beans, 1 tablespoon cheese, 1/4 cup lettuce and 1/4 cup tomato pieces in each taco. You can top with sour cream, grated cheese, taco sauce or avocado.
Trim fat from lamb; rinse and dry. Make slits in lamb with knife; insert garlic. Sprinkle oregano, pepper and lemon juice. Put in a 9 x 12-inch roasting pan. Turn lamb after 1 1/2 hours in a 375° oven. If desired, roast potatoes. Remove lamb. Add potatoes and water to juices in pan; return to oven for 1 hour, or until done.
Beat shortening, sugar, eggs and vanilla together. Add sifted flour mixture and bananas alternating. Add 1/4 cup buttermilk and bake at 350° for 30 to 35 minutes.
Put sugar, milk and margarine in a kettle. Bring to a boil, stirring constantly. Boil 10 minutes, continuing to stir. Remove from heat and stir in marshmallow cream and peanut butter. Beat until cool. Pour into buttered cookie sheet. Cool; cut into desired size pieces.
Place all ingredients except oils and seed in processor. Process until combined, about 15 seconds. With motor running, add oil through feed tube slowly. Add seed; turn on and off 2 to 3 times. Makes 1 1/2 cups.
Make very strong coffee. Cool and add sugar and vanilla. Mix in bourbon and pour into a punch bowl. Add ice cream and stir. Put the whipped cream on the top. Serve. Yield: 24 cups.
According to package directions, prepare cornbread. Spread mixture in 8 x 8-inch baking dish. Spread sour cream evenly over top and dot with chilies. Bake according to package directions.
Mix first 3 ingredients and press in bottom of 13 x 9-inch pan. Mix together remaining ingredients. Pour over mix and bake at 350° until golden brown. When cool, sprinkle with powdered sugar.
Slice onions into rings and put in 9 x 13-inch shallow pan. Top with apple pie filling. Place pork chops on top. Cover all with barbecue sauce. Cover with foil and bake at 375° for 1 hour. Uncover and cook for 15 minutes.
Sift the flour, add baking soda, salt, and baking powder. Sift again. Cream butter, add sugar gradually. Beat until light & fluffy. Add eggs & blend well. Add flour alternately with milk & cream. Beat until smooth, add vanilla. Turn into greased loaf pan. Bake in moderate oven 325° for 30 min.
In a large strainer, rinse vegetables with warm water to thaw slightly. Place vegetables in a 1 3/4-quart microwave-safe casserole. Rinse chicken pieces and pat dry. Fold chicken pieces in half; secure with wooden toothpicks. Brush chicken on all sides with mayonnaise. Combine bread crumbs and cheese. Roll chicken in crumb mixture, coating generously. Arrange chicken pieces with the thickest portions toward the edge of the casserole. Sprinkle chicken with paprika and any remaining crumbs. Cover and cook on 100% power for 10 to 12 minutes or until chicken is tender and no longer pink. Makes 4 servings, 285 calories.
Preheat oven to 350°. Mix meat. Soak bread crumbs in milk; add, then add eggs, onion and flour together. Mix all with hand. Beat with a wooden spoon until mixture appears light and frothy. Add salt and pepper to taste. Form a loaf of the mixture in a baking dish. Put the bacon on top. Bake for about 1 1/2 hours. Baste several times during baking with the juice or stock. Slice thinly when cool.
Cream the margarine and sugar. add eggs, one at a time. Beat well after each one. Add flour alternately with buttermilk. Add vanilla, nuts, melted candy bars and syrup. Bake in a tube pan at 350° for 1 hour. Cool in pan. Remove from pan and frost with candy icing when completely cool.
Heat oven to 375°. Separate dough into 4 long rectangles. Place crosswise in ungreased baking pan. Bake 14 to 19 minutes, until golden brown. Cool completely. Blend sour cream, horseradish, salt and pepper. Spread over crust. Top with chopped vegetables and enjoy.
Saute chopped onion in butter until cooked. Add cubed pieces of chicken; season with salt, pepper, Worcestershire sauce and wine. Cover and let cook for 15 minutes. Stir in spaghetti sauce and ketchup. Dissolve all-purpose flour in 1 cup of water. Add to chicken, stirring until thickened. Stir in sliced mushrooms. Let simmer for 10 minutes. Stir in whipping cream. Serve with rice.
Brown beef and drain well. Add 1 cup broth, pepper, bay leaves, cloves and thyme. Cover and simmer for 30 minutes.
In blender, beat eggs, sugar and milk. Mix dry ingredients together and add a little at a time to egg mixture, using blender on low. Use either 10 or 8 inch skillet, depending on what size you want the pancakes. Smaller might be better until you get the hang of it. Pour about 1/2 cup mixture in pan sprayed with cooking spray. Swirl around pan and watch constantly. Work edges and peek underneath to see if browned, it will only take 30 seconds or so. Turn with flat wooden stick or wide spatula. Cook on other side about 15 seconds and take out of pan. Don't get discouraged, it takes a couple of times to get the hang of it. Serve with butter, a little sugar and maple syrup. Good with strawberries and a little maple sugar. Serve with sausage for breakfast or supper. They are kind of like crepes, but thicker and better, of course. The Norwegians take the credit for this.
Place cream cheese on plate. Pour cocktail sauce over cream cheese. Serve with corn chips or raw vegetables.
Cook noodles. Brown meat. Add onions, celery and green pepper; cook until tender. Season. Alternate meat and noodles in greased casserole. Pour over soup, mixed with Worcestershire sauce. Sprinkle with cheese. Bake in moderate oven at 325° for 45 minutes.
Dissolve yeast and honey in warm water and set aside. Mix flours, 1 tablespoon oil and 1 teaspoon salt. Mix into dry ingredients. Knead for 10 minutes or 10 seconds in food processor. Cover and let rise about 1 hour (until double in bulk). Punch down and let rest 15 minutes.
Mix cake mix as directed. Pour 1/2 mixture into greased and floured 9 x 13-inch pan. Bake at 350° for 15 minutes. Melt oleo and caramels. Mix well with Eagle Brand. Sprinkle nuts and chocolate chips over cake. Pour caramel mixture on. Pour on remaining cake mix. Bake at 350° for 25 minutes.
Scald 3 cups milk. Mix the egg, molasses, 1 cup cold milk and cornmeal into remaining ingredients. Add to the scalded milk and cook over hot water until thick. Pour into baking dish and bake in slow oven (approximately 325° to 350°) for 2 hours. Serve with cream or hard sauce.
Cook potatoes and onions in salted water until tender. Add milk, margarine, pepper and flour thickening. Simmer 20 minutes. Cheese may be added if desired.
In mixing bowl, combine syrup, butter and extract; mix well. Add sugar, a little at a time, stirring until well blended. Add food coloring. Roll in small ball; flatten with fork. Let dry for 3 hours. You may also use candy molds to shape candy.
Mix 1 cup warm water, yeast and honey and let bubble in small bowl. Mix together flours, cashew meal and salt in large bowl. When yeast mixture bubbles, pour into flour mixture. Add 4 cups hot water. Mix just enough to moisten flour. The dough will be very sticky. Let rise about 1/2 hour. Pour out on a generously floured board. With hands floured, work in 1/4 to 1/2 cup flour. Pat out 1 inch thick. Cut with biscuit cutter. Wipe any excess flour off biscuits. Place on "Pammed" baking sheets. Let rise again. Bake 15 to 20 minutes at 400°. Biscuits freeze well. Reheat and serve. For shortcake, thaw and heat as needed throughout peach or berry season. Makes 40 biscuits.
Mix all of the ingredients except for the butter and marshmallows. Make sure to blend well. Turn into buttered, medium-deep baking dish and dot with butter generously. Bake in 400° oven about 25 minutes. Top with marshmallows and put back in oven for 10 to 15 minutes until lightly brown.
Preheat oven to 350°. Grease cookie sheets. Combine flour, baking powder and salt. Cream shortening. Gradually add sugar; beat until light and fluffy. Add eggs; beat until smooth. Beat in vanilla. Add the dry ingredients and beat well. (Dough should be stiff.) If necessary, add 2 more tablespoons of flour. Cover and refrigerate overnight. Divide into quarters and roll out (roll in the sesame seed) on floured board. (Roll as rope 1/2-inch diameter, cut in pieces about 1 to 2-inches long.) Bake 15 minutes until golden. Enjoy.
Melt chips in double boiler. Take off heat and add noodles and nuts. Drop on waxed paper. Refrigerate after cooled.
Mix salt and flour. Cut in shortening until fine. Beat egg in measuring cup. Add enough water to make a cup of liquid. Add to dry ingredients and mix well to moisten. Turn out on floured board and knead about 10 times. Roll until about 1/4-inch thick. Add flour to rolling pin and surface as needed. Cut in 1-inch squares and drop into boiling broth. Takes about 20 minutes to reach chewy texture that is pot pie.
Dissolve yeast in lukewarm water. Add sugar. Beat egg. Add shortening and milk with yeast, sugar and egg. Add flour. Turn dough onto floured board. Make dough into rolls. Place rolls onto greased pan. Let stand 2 to 4 hours. Bake at 350° for 20 minutes or until golden brown. Top with melted butter.
Mix the soup, cheese, eggs and mayonnaise together. Fold in broccoli and pour in casserole dish. Cover with just enough crushed Cheez-Its on top. Bake at 350° for 35 to 40 minutes.
Sift together flour, cinnamon, baking soda, baking powder and salt. Set aside.
Mix all ingredients in large bowl. Stir 1/4 cup mix into one cup of hot water.
Cider vinegar, water and pickling spice is enough for approximately 6 quarts of dills.
Mix cracker crumbs and melted butter in bowl. Press over bottom of 9 x 13-inch dish. Cream confectioners sugar, 1/2 cup butter and cream cheese in mixer bowl until fluffy. Blend in egg. Spread in prepared dish.
Brown the pork chops with the onion. In a separate bowl, combine the catsup, Worcestershire sauce and cream of chicken soup. Stir and pour over meat. Cover and simmer for 45 minutes.
Bake cake according to instructions on box. Mix all ingredients for icing and cook on low heat for 1 1/2 minutes after mixture comes to a rolling boil. Cool to lukewarm and beat until thick enough to spread on cake.
Chop artichoke hearts coarsely. Put into baking dish. Add Parmesan cheese, mayo, garlic powder and Tabasco. Mix together well and bake for 15 to 20 minutes at 350°. Pour into hollowed out bread loaf and serve with bread or crackers.
Mix all ingredients, except beets and butter. Cook until thick, stirring constantly. Add beets and butter. Cook a few minutes longer.
Cut elephant into bite-size pieces. This will take about 2 months. Reserve the trunk; you will need something to put the pieces in. Add enough brown gravy to cover. Cook on stove for about 4 weeks at 465°. This will serve about 3,800 people. If more are excepted, the 2 rabbits may be added. Do this only if necessary as most people do not like to find a "hare" in their stew.
Drain pineapple, reserving 1/2 cup of juice. Combine reserved juice and sugar, stir well and set aside. Combine remaining ingredients. Pour pineapple juice mixture over salad. Toss and chill for 1 hour.
Combine 3 cups flour and yeast. Heat milk, sugar, butter and salt just until warm (115° to 120°) and butter is almost melted, stirring constantly. Add to flour mixture. Add eggs and cheese. Beat with an electric mixer on low speed for 30 seconds, scraping bowl. Beat for 3 minutes on high speed. Using a spoon, stir in as much flour as you can. Turn out onto a lightly floured surface. Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes). Divide into thirds. Form each portion into a ball. Wrap in clear plastic wrap; transfer to freezer bags. Seal, label and freeze.
Cream shortening and sugar; add eggs and beat well. Sift together dry ingredients; add to creamed mixture alternately with bananas, beating well after each addition. Stir in walnuts. Pour into well-greased 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan. Bake in a moderate 350° oven about 1 hour or until done. Remove from pan; cool on rack. Wrap; store at least 1 day before slicing.
Bring first 6 ingredients to a boil for 1 minute while stirring constantly. Pour over graham crackers, marshmallows and nuts. Mix thoroughly, then press with hands in a 9-inch square pan. Chill and cut into squares.
Break frozen strawberries into chunks in mixing bowl; add sugar, egg whites and lemon juice. Beat at highest speed with electric mixer for 15 minutes or until stiff. Fold in whipped topping. Pour into crust; freeze. Yields 8 to 12 servings.
Mix all ingredients together. Line muffin tins with a rich pastry. Fill only 2/3 full with above filling. Bake at 350° for about 20 minutes.
Brown turkey; drain off liquid. Mix all ingredients together. Simmer until juice thickens, 45 minutes to 1 hour.
Cut enough tomatoes in quarters to make 8 cups (if large cut into eighths). Put 1 cup vinegar and 1/4 of tomatoes with blender, cover and blender chop (or put all vegetables through a grinder with medium fine blade, pour veggies into large kettle and add 4 cups vinegar). Repeat with 1/4 of tomatoes and one cup vinegar if this method is used, until 4 cups vinegar has been used and all tomatoes chopped. Cut peppers into eighths; remove membrane and seeds, peel onions and cut into sixths. Blend chopped peppers and onions with water and drain. Add to tomatoes. Over high heat, heat veggie mixture to boiling, reduce heat to medium and boil, uncovered, 30 minutes, stirring often. Drain veggies and discard liquid. Into drained veggies stir in remaining 2 cups vinegar and the rest of the ingredients. Heat on high to boiling, reduce to medium heat and simmer 3 minutes. Makes 6 pints.
In large bowl, soak bread in milk for about 5 minutes. Add remaining ingredients; mix gently. Shape into loaf and place on rack in pan. Spray rack and pan with nonstick spray. Bake at 350° for 50 to 60 minutes. Makes 6 servings.
Beat egg whites until stiff peaks form. Combine egg yolks and remaining ingredients; beat smooth. Fold in egg whites. Chill; pour into glasses. Sprinkle with additional nutmeg if desired. Makes 8 (6 ounce) servings.
In a large mixing bowl, combine eggs, milk, orange rind and orange juice. Add pancake mix. Stir until smooth. Pour batter onto preheated skillet at 375° and bake until bubbles break and edges are cooked. Turn and bake on other side. Serve immediately with orange sauce. Makes 24 (4-inch) cakes.
Cream together oleo and sugar. Add flour, eggs and chocolate syrup. Pour into greased 9 x 12-inch pan. Bake at 350° until done.
Mix milk and pudding until thickened. Add sour cream. Mix until well blended. Stir in Cool Whip. Layer pudding mixture alternately with vanilla wafer and bananas.
Cream sugar and shortening. Add beaten eggs. Sift dry ingredients together. Add gradually to milk. Add chopped nuts and prunes. Bake at 350° for 30 to 35 minutes.
Fry ground chuck; drain off grease, then add taco seasoning mix and prepare according to instructions on taco mix. Set aside and let cool. Cut up lettuce, tomatoes and green onions and place in large bowl. Rinse and drain pinto beans, then place in large bowl. Then add all other ingredients and toss. Do not add ground chuck, taco chips, Green Goddess dressing, Cheddar cheese and taco sauce until right before serving.
Mix all ingredients. Beat on medium speed for 2 minutes. Bake in three cake pans (floured and greased) until golden brown in a 350° oven for approximately 15 to 20 minutes.
Pour tomatoes and tomato sauce in large saucepan. Add chopped peppers, onions and sliced mushrooms and olives. Add ground beef (precooked) and press garlic in to taste. Add all other spices gradually until to your liking. (I use 2 to 3 tablespoons of all.) Cook on medium for 10 to 15 minutes, then let simmer for 30 minutes or more. The longer it cooks, the thicker and more flavorful it will be.
Beat cream cheese until smooth. Add all ingredients except 1 cup of pecans. Mix well and roll in a ball. Roll ball in the remaining pecans to coat.