HumbleIntelligence/food-ner-1-Million huggingface dataset:
Slice butter into large bowl over the flour. Cut into small pieces. Add buttermilk and blend well. Knead dough. Cut out biscuits and place on baking sheet. Bake at 400° until done. Yields about 24 biscuits.
Preheat oven to 350°. Grease inside of 9 1/2-inch souffl dish. In medium pan, heat butter till melted. Add flour, salt, dry mustard and cayenne pepper. Cook over low heat, stirring constantly until bubbly. Remove from heat and stir in milk. Heat until boiling, stirring constantly. Boil and stir for 1 minute. Stir in cheese till melted, remove from heat. Beat egg yolks until thick and lemony in color. Stir into cheese mixture. Beat egg whites and creme of tarter into stiff peaks. Stir 1/3 of egg whites into cheese mixture, carefully fold cheese mixture into egg whites.
Heat peanut butter and honey in a saucepan over low heat until creamy. Remove from heat and pour into a bowl to cool. Add granola, cereal, raisins and crushed graham crackers to the peanut butter mixture and stir well. Roll into tablespoon-sized balls and set on wax paper. Refrigerate at least 1 hour before serving. Try using your favorite ingredients. Makes approximately 32 cookies.
Grind all together except mayonnaise and cornstarch. Drain off juice. Mix and cook 20 minutes. You have to stir often or it will stick. Take the cornstarch and mix in a little water. Add to the mixture. Take off the stove; add the mayonnaise. Stir to mix. Put in hot jars and seal. Makes 10 pints.
Heat oil in large skillet; add chicken. Cook and stir until browned. Add broccoli, peas, carrot and onion. Cook and stir until vegetables are tender-crisp. Stir in broth, basil and pepper. Bring to boil. Stir in rice. Return to boil. Reduce heat to low; cover and simmer 5 minutes. Remove from heat. Let stand 5 minutes. Stir in cheese.
Bring sugar, water and syrup to soft ball stage (240°). Add peanuts and stir until light brown to 300°. Remove from fire and add salt, soda and butter. Stir until mixed thoroughly and pour on buttered cookie sheet.
Preheat oven to 400°. Mix all dry ingredients in a bowl. Make a circular hole in the middle and add buttermilk while mixing it with the flour in a circular motion. Continue doing this until all is formed into a cake of dough. Remove from the bowl. Shake some flour on the counter and knead a little with hands. Then form into a circle or round ball and flatten out a little. Cut into four quarters and place on a floured pan. When oven has reached 400°, put bread in it and bake for 30 minutes. Remove from pan and let cool. Then enjoy a delicious slice of Irish Bran Bread coated with butter!
In 4-quart pan, melt margarine over medium heat. Dip stew meat in mixture of flour, salt and pepper and place in pan to brown about 10 minutes. Add tomato juice to pan along with potatoes (diced) and cabbage. Add finely chopped onion and mixed vegetables. Cook over medium heat for about 45 minutes to insure all vegetables are done.
Cream butter; add sugar, eggs, baking powder and flour. Mix well, then add vanilla and almond. Spread in greased 9-inch ring pan. Put foil under pan so it does not leak. Place on top of batter apples or blueberries, plums and peaches. Sprinkle with 1/2 cup sugar and 1 teaspoon cinnamon. Bake plums at 400° for 40 minutes and other at 350° for 40 minutes. Sprinkle with confectioners sugar.
Fry green pepper and onion in butter for a few minutes. Add hamburger and condensed tomato soup. Drain and add red kidney beans, saving the juice. Season with salt, paprika, Worcestershire sauce and sage. Simmer about 25 minutes, moistening with the bean liquid if needed.
Boil chicken breasts until done, then pull off into pieces. Cook broccoli 10 minutes and drain thoroughly. In separate bowl, combine soup, cheeses and mayonnaise and blend entirely. Spray casserole dish with Pam cooking spray. Cover the bottom of dish with a layer of chicken pieces. Spread the drained broccoli over chicken. Add soup mixture to cover broccoli and chicken. Sprinkle bread crumbs and spray with Pam butter spray to add color and flavor before baking. Bake casserole at 350° for 35 minutes. Makes 4 to 6 servings.
Mix butter and cream cheese. Add sugar and egg yolk. Beat well. Add flour. Bake at 350° for 15 minutes. Add half pecan on top of cookie.
Cook rice in water until all water is absorbed. Add remaining ingredients except raisins. Cook slowly in heavy pot 1 1/2 to 2 hours, stirring often. Cook until thick, then add raisins the last 15 minutes. Remove from heat. Stir in vanilla. Cool. Top with cinnamon and/or nutmeg if desired.
Mix margarine, peanut butter and powdered sugar. Roll into small balls and refrigerate until thoroughly chilled. Melt chocolate bits and paraffin in double boiler. Dip peanut butter balls in this, using a toothpick to hold the balls. Keep in refrigerator. Makes about 80 buckeyes.
Combine first 6 ingredients. Pour into greased casserole dish and top with slices of butter. Bake at 325° for 25 to 30 minutes. Good with any meat dish and rice.
Cook macaroni according to package directions; drain and rinse. Drizzle with oil; toss to coat. Place lettuce, macaroni, eggs, salt, pepper, ham, salami and peas in that order in 2 1/2-quart trifle dish. Combine mayo, sour cream, onions and mustard. Spread over top. Cover and refrigerate for several hours. Just before serving, sprinkle with cheese and parsley.
Arrange layers of cucumbers, onion, pepper and chives in salad bowl. Combine vinegar, oil, sugar and salt in small saucepan. Heat to dissolve sugar; cool. Pour over vegetables. Sprinkle with chopped pimento. Cover and chill until ready to serve.
Cream the oleo, eggs and sugars. Mix. Add flour, cinnamon, vanilla and soda dissolved in warm water. Mix. Stir in chopped pecans, coconut and candy. Divide mixture into 3 or 4 parts; make each part into a roll and wrap in wax paper. Store in refrigerator. When ready to bake, slice and bake at 375° about 12 to 15 minutes or until lightly browned.
The night before, put beans in a large bowl. Cover with water and soak overnight. The next morning, drain and put beans in a 4-quart crock-pot. Add 6 cups water, carrots, celery, potatoes, garlic powder, minced onion, salt, pepper, smoked ham, bouillon cubes and chives. Stir well. Cook on low 8 to 10 hours. Makes 6 to 8 servings.
Cream butter and sugar. Add eggs one at a time; beat well after each egg. Add flour and vanilla. Pour in unbaked pie crust. Bake 35 minutes. Serve with whipped cream.
Beat egg and add sugar and other ingredients. Fold in blueberries. Bake in greased and floured muffin tins 20 minutes at 400°. Yields approximately 12 large muffins.
In oil in large skillet, slowly cook onions and garlic for 5 minutes. Add ground beef and brown. Stir in salt, pepper and tomatoes. Simmer, covered, for 30 minutes. Add chili powder and water. Break half of uncooked spaghetti into greased 2-quart casserole. Pour on half of sauce. Sprinkle with half of cheese. Break in rest of spaghetti and add remaining sauce and cheese. Bake, covered, at 325° for 35 minutes. Uncover, bake 15 minutes longer or until brown.
Combine the first 5 ingredients. Pour over the potatoes and mix. Add more milk if more moisture is desired.
Mix all ingredients together. Drop by spoon on a greased cookie sheet. Bake at 350° for about 10 minutes.
Combine all ingredients and chill in covered container 2 to 3 hours before serving. Makes 6 to 8 servings. Yield: 1 cup. Serve with rye round.
Mix eggs, Bisquick, cheese, pepper, zucchini and onion. Drop 2 tablespoons per round into hot oil in skillet. Fry about 3 minutes per side. (Line up on edges to drain instead of laying flat and they'll stay crisper.)
Sift dry ingredients together and make a well in center. Place rest of ingredients in well and mix together. Pour in greased pan and let set 20 minutes before baking. Bake at 350° for 1 hour and 10 minutes. Hawaiian recipe.
Cook noodles. Brown beef in 3 tablespoons butter. Stir in tomato sauce. Remove from heat. Combine cottage cheese, cream cheese, sour cream, onions and green pepper. Spread 1/2 the cooked noodles in greased casserole. Cover with cheese mixture. Add remaining noodles. Pour 2 tablespoons melted butter over noodles. Put meat mixture over this. Bake at 350° for 30 minutes.
Combine all ingredients and beat until smooth. Fry in at least 1 inch of oil. Oil should be hot enough that a test drop of batter rises almost immediately to the surface. Drain and sprinkle with powdered sugar.
Wash and trim broccoli. Cut into spears. Cook broccoli, covered, about 10 minutes, until crisp-tender. Drain. Meanwhile, in a bowl, combine eggs, cheeses, onion, Worcestershire sauce, salt and pepper. Arrange broccoli in a shallow baking dish. Spoon cheese mixture atop. Stir together bread crumbs and melted butter. Sprinkle over cheese mixture. Bake, uncovered, in a 350° oven for 15 to 20 minutes or until heated through. Serve. Makes 4 to 6 servings.
Preheat oven to 350°. Press or process crackers in blender until finely crushed. Melt margarine in large pan. Spread chicken pieces with sour cream and roll in crumbs. Lay chicken pieces in margarine and then turn buttered side up. Bake 1 to 1 1/2 hours or until tender.
Place potatoes in 9 x 13-inch dish. Mix next 6 ingredients; pour over potatoes. Top with crushed flakes; dribble melted butter over all. Bake 45 minutes uncovered at 350°.
Cook rice according to package directions. Mix all ingredients, except shredded cheese. Pour into a casserole dish. Top with shredded cheese. Bake at 350 degrees for 30-45 minutes.
In large bowl sift dry ingredients together 3 times. Cut in shortening. Pack loosely in airtight container and store in fridge. For each 1 cup mix, add 1/3 cup water; stir to blend. May also be used for pancakes by adding 1 egg. Keeps a long time when stored in refrigerator.
Tear angel food cake into pieces. Put into a 9 x 13-inch pan. Beat pudding with milk. Beat in ice cream. Pour over cake; let set for 10 minutes. Mix Jell-O with hot water. Add strawberries. Pour over cake after it sets. Add Cool Whip.
Combine all ingredients. Mix well. Chill. Serve on leaf lettuce and garnish with 1 cup seedless grapes, i ounce Mandarin oranges, drained and 1/2 cup nuts.
Heat all to boiling point and simmer for 5 minutes. Transfer to prepared jars and seal.
Cut squash into 1/3-inch slices. Place in large saucepan with onion, bay leaf, parsley and thyme. Cover with boiling salted water and cook until barely tender. Drain. Remove parsley and bay leaf. Set aside.
Trim a filet of beef weighing 3 1/2 to 4 pounds and rub it well with salt and pepper. Wrap the filet with a very thin sheet of larding pork which can be obtained from your butcher (also referred to as cod fat). Melt 2 tablespoons butter in a Dutch oven; add carrots and onion, thinly sliced, and lay the filet on top of the vegetables. Cover the pot and cook the meat for 25 to 40 minutes, turning it often to insure even cooking. (The longer the cooking period will give well-done meat; the shorter, will give rare meat.) Arrange the roast on a platter and surround it with a mixture of mushrooms and artichoke bottoms, sauteed in 2 tablespoons each of olive oil and butter with a small garlic clove and 2 tablespoons each of parsley and shallots, all finely chopped.
Grind up all ingredients; mix with mayonnaise. Refrigerate until needed. This will make enough for 5 to 6 loaves of bread.
Place liqueurs in blender. Fill with as much coffee ice cream as blender will hold. Blend well. Serve in short glasses after dinner. Dessert, coffee and liqueur -- all in one!
In large mixer bowl, combine egg yolk and remaining ingredients, except walnuts and colored sugar. Blend well with mixer. Stir in 1/2 cup walnuts; mix thoroughly. Spread in ungreased 15 x 10 x 1-inch jelly roll pan.
Preheat oven to 350°. Saute ground beef, onions and green pepper until beef is browned. Drain fat. Add salt and mix well. Place sliced potato in bottom of 2 1/2-quart baking dish. Alternate layers of carrots, rice and meat. Pour mashed tomatoes over casserole and cover. Bake for 2 hours.
Mix vinegar, sugar and oil well to dissolve the sugar; add the beans and other ingredients. Marinate in refrigerator until thoroughly chilled.
Mix the first 3 ingredients as for pie. Divide into 3 to 4 strips. Press crosswise into three to four 2 x 10 to 12-inch strips onto a large cookie sheet, ungreased.
Dissolve lemon jello in boiling water and while still hot, stir in Grape-Nuts, raisins, walnuts, prunes and citron (all cut fine). Also add cinnamon and cloves. Salt to taste. Mix and let harden in mold. Turn out on large plate and garnish with holly. Serve with whipped cream or pudding sauce.
Mix vinegar, original steak grilling blend and olive oil in a small bowl. Coat both sides of steaks with the mixture. Let marinate in refrigerator for about 30 minutes. Preheat grill or broiler to medium heat. Place steaks on a large sheet of aluminum foil; seal foil. Grill or broil for 20 minutes. Open foil and remove steaks and place them over direct heat; reseal foil. Continue grilling for 3 minutes per side to desired doneness. Serve immediately. Top with juice from the foil.
Saute bell pepper and onion in butter. Brown and crumble ground beef. Mix all ingredients together. Heat in a 350° oven until hot. Serve hot.
Cream margarine, Crisco, sugar and powdered sugar. Add eggs and vanilla. Add flour, soda, salt and cream of tartar. Mix well. Chill overnight. Roll thin, cut and bake at 375° for 8 to 10 minutes.
Mix chilled juices with 1 bottle of ginger ale and sherbet in bowl until smooth. Add remaining ginger ale when ready to serve.
Debone meat and trim off fat. Cut into 16 square chunks; place in marinade (Italian dressing). Cut tomatoes, onions and peppers into 8 wedges. Wash and remove stems from mushroom caps. Leave caps whole. Insert meat and vegetables on skewers. Place Shish-Kabobs over hot coals for 10 minutes, broiler 6 to 8 minutes. Serves 4.
Chop vegetables. Saute vegetables and brown meat and drain. Mix all ingredients and cook on top of stove, in a crock-pot or in oven.
Cook carrots until skin comes off. Mix syrup made of vinegar and spices; pour over carrots. Set overnight. Bring to boil; remove spices and add carrots to jars. Fill within 1/2 inch of top jar with hot spiced syrup. Seal process in water bath.
In skillet, cook beef and onion until meat is lightly browned and onion is tender. Drain off fat. Combine meat and onion with noodles, cheese, soup, 1 cup water, green pepper, chili sauce, pimento, salt and dash of pepper. Mix well. Turn into 13 x 9 x 2-inch baking dish. Combine crumbs and margarine. Sprinkle on top. Bake at 350° for 40 to 45 minutes or until hot. Serves 12.
Slice eggplant about 1/4-inch thick. Dip each slice in beaten egg and coat lightly with bread crumbs. In 2 1/2-quart casserole arrange in layers, starting with spaghetti sauce, eggplant, then cheeses. Top with spaghetti sauce. Reserve 1/2 cup combined cheeses. Bake 45 minutes at 350°. Top with remaining cheeses and bake another 15 minutes.
In a large bowl, combine the flour and salt. Make a well in the center and add 1 cup water, the yeast mixture and the oil. Blend, then knead for 8 to 10 minutes until smooth and elastic. Form into a 10-inch log and cut crosswise into 1-inch pieces. Knead each piece a few times. Form into balls and place 2-inches apart. Cover and let rise for 1 to 1 1/2 hours. Flatten gently and roll into 6-inch rounds. Cover and let rise for 1 hour.
Combine first 7 ingredients in 2-quart baking dish. Cover and bake at 350° for 45 minutes; drain. Add 2 tablespoons butter, tossing to coat. Yield: 6 to 8 servings.
Mix flour, baking powder and salt in large bowl. Cut in shortening with a pastry blender or 2 knives until mix resembles coarse meal. Store in a tightly covered container in a cool dry place. Label and date. Makes about 9 cups.
Mix all ingredients and cook slowly about 15 minutes. Use sauce to baste chicken. The remainder of the sauce may be served with the barbecued chicken. If the sauce is allowed to cool down slightly, it congeals and adheres to chicken more rapidly. Makes enough for 2 chickens.
Line a cookie sheet with foil, then with saltines. Melt butter with brown sugar in a saucepan. Boil for 3 minutes. Pour over crackers. Bake in a preheated oven at 350° for 5 minutes. Remove from oven; sprinkle chocolate morsels over crackers. Allow to melt and spread chocolate evenly. Freeze for 15 minutes. Peel foil off bars; break apart and store in refrigerator.
Preheat oven to 350°. Mix all ingredients together and place in a baking pan. Bake at 350° for 1 1/2 hours.
Cut chicken into thin slivers and salt to taste. Dip breasts in flour, eggs, and then crumbs. Fry in oil until meat is tender and golden brown from both sides. Place in baking dish. Mix pasta sauce and cream. Pour over chicken and top with cheese. Bake until sauce is heated and cheese is melted.
Heat oven to 375°. Mix Bisquick and water until soft dough forms; beat vigorously 20 strokes. Gently smooth dough into ball on floured cloth-covered board. Knead 5 times. Roll dough 2-inches larger than inverted 9 x 1 1/4-inch pie plate. Ease into plate; flute edge if desired.
Mix eggs, cream and vinegar. Coat fish with flour; dip in this mixture, then cracker crumbs. Deep fat fry.
Cut green pepper, onion, tomato and sausage in pieces and saute 5 minutes. Combine cornstarch, ginger, vinegar, soy sauce and apricot preserves; stir into sausage mixture. Heat to thicken. Add pineapple chunks and heat. Serve over rice.
Mix all ingredients. Bake in microwave 10 to 15 seconds. Serve with nacho chips.
Saute onion in butter, add beef. Brown well. Add sour cream, tomato sauce, flour, salt, pepper and cooked, drained noodles. Blend well, heat through.
Heat oven to 425°. Combine dry ingredients. Add milk, egg and oil. Stir until just moistened. Fold in blueberries. Fill muffin cups 2/3 full. (Grease tin or line with paper.) Bake 25 to 30 minutes. Yields 1 dozen.
Brown ground beef and onion. Drain. Add remaining ingredients. Bake at 350° for 1 hour. Makes 4 to 6 servings.
Mix ingredients and add all to crust. Bake in 300° oven about 1 hour until almost set, but still slightly shaky in center. Remove from oven and cover with another pie tin until cool. You may add pecans or coconut to mix.
Heat oven to 375°. Grease baking pan (8 x 8 x 2-inch). Arrange apples in pan. Mix remaining ingredients with fork. Sprinkle over apples. Bake until apples are tender and topping is golden brown, about 30 minutes. Serve with cream or ice cream if desired. Yields 6 servings.
Brown beef. Add spices. Stir in tomatoes, sauce and paste, sugar and salt. Bring to boiling; simmer slowly, covered, stirring occasionally until thickened and flavors blend 40 minutes. Add kidney beans; simmer, covered, for 10 minutes. Serve over rice. Top with onions.
Create your own apple pie. Before putting on the top crust, slice an orange wafer thin with skin on and place on top of apples. Put on top crust. A nice flavor.
In medium skillet, over medium heat, lightly brown Canadian bacon on both sides. Roll each bacon slice into cornucopia shape; set aside. In small bowl, combine eggs, cream cheese and 1/8 teaspoon salt. In clean skillet, over medium heat, melt butter. Add egg mixture and cook 3 minutes, stirring occasionally, until set. On each corn cake, place 2 tomato slices; cover with scrambled egg, dividing evenly. Top each with bacon slice. Makes 4 servings.
Cook and brown meat; drain. Stir in soups and Ro-Tel tomatoes, simmering for about 15 minutes, with occasional stirring to prevent sticking. In medium size cake pan, semi-crush enough Doritos to layer entire bottom of pan. Over top of Doritos, pour ingredients that have been simmering. Spread evenly over Doritos. Using the remaining Doritos from bag, semi-crush them and sprinkle over top of mixture in pan. Spread shredded cheese evenly over top of Doritos. Bake at 350° until cheese is melted. Makes 6 to 8 servings.
Dissolve jello in boiling water. Add cranberry sauce mix and add the rest of the ingredients, pour into mold and refrigerate.
Mix all ingredients well. Shape into 1-inch balls (about 25) and place on ungreased cookie sheet. Bake at 400° for 15 to 20 minutes.
Place butter in baking dish and melt over low heat. While butter is melting, mix the flour and sugar in separate bowl; pour in and blend the (fruits like blueberry; blackberry also can be used) apples evenly over the batter. Pour over melted butter. Bake in preheated oven at 325° until brown (approximately 1 hour).
Preheat oven to 325°. Grease and flour 9-inch layer cake pan. Cream butter and sugar well. Stir in baking powder and crumbs. Add eggs, one at a time, beating well after each addition. Stir in coconut and nuts. Turn batter into pan. Bake in preheated oven for 35 to 40 minutes. Turn onto wire rack to cool.
Make patties out of hamburger meat. Layer patties, cut round potatoes and onions until all ingredients are used. Cover and cook in heavy skillet on low until tender.
Blend all ingredients until smooth. With motor still running, gradually add 1/2 cup hot water. Blend until smooth again. Then cook over low heat or in a double boiler, stirring constantly, until consistency of custard. Serve hot or cold.
Combine 3 cups of flour, yeast, sugar, salt and soda. Heat liquids until very warm (120° to 130°). Add liquid to dry ingredients. Beat well. Stir in rest of flour to make a stiff batter.
Brown hamburger with onion, pepper and seasonings. Tear up tortillas and place half of them in bottom of 9 x 13-inch pan. Layer half of meat mixture over tortillas. Put both cans of beans over meat, then all of cheese over beans. Put another layer of tortillas and rest of meat mixture. Mix cream of chicken soup and Ro-Tel in bowl and pour over meat. Cover with foil and bake at 350° for 1 hour and 30 minutes.
Break up pretzels in a bowl. Pour oil over pretzels. Mix dry ingredients together. Sprinkle over pretzels and stir. Bake on sheet cake pan at 250° for 45 minutes. Stir every 15 minutes. Cool on paper towels. Serves 8.
Toast bread on both sides lightly. Combine mayonnaise, onions and parsley. Spread on toast. Cut out round of Swiss cheese to fit on toast. Broil until cheese melts. You can add a slice of a ripe black olive on top for decoration after broiling. Makes about 12 to 15 canapes.
Cook spinach, drain well. Add crumbs and rest of ingredients to melted butter. Mix well. Refrigerate overnight. Make small balls. Put on lightly greased cookie sheet. Bake at 350° for 20 to 25 minutes.
Combine all ingredients except potato chips and grated cheese. Place in buttered casserole dish. Sprinkle potato chips and cheese over top and place in a 450° oven for 10 minutes. Serves 10. Leave in oven until serving time.
Bake crescent rolls on pizza tin (flatten rolls to fit tin). Mix 1/2 cup mayonnaise, 8 ounces cream cheese and 1 package dry Good Seasons herb dressing. Spread on baked crescent rolls. Top with olives, tomatoes, carrots, green pepper, cauliflower, broccoli, cucumber and grated cheese.
Use fresh sliced apples, enough for a large baking dish. Combine the remaining ingredients and put on stove. Bring to a boil. Pour over apples and bake until done in a 350° or 400° oven. Don't fill too full.
Line a 10 x 15-inch jelly roll pan with foil, then cover with graham crackers. Melt margarine in small saucepan. Add brown sugar and heat to boiling. Boil for 2 minutes. Remove from heat and add the chopped pecans. Pour or spoon over graham crackers. (May look skimpy.) Bake at 350° for 10 minutes. Allow to cool before cutting. Makes 2 dozen cookies.
Melt margarine; remove 3 tablespoons and toss with Rice Chex. Add onion to remaining margarine and saute. Add cheese, soup and garlic; melt until smooth. Stir in broccoli, almonds and 1 cup Rice Chex. Crush remaining Rice Chex and place over the broccoli mixture that has been placed in a well-greased casserole dish. Bake at 350° for 35 minutes.
Mix and bake according to package directions, using 2 (9-inch) round pans. Cool for 15 minutes; remove from pans and cool completely on wire racks. In mixing bowl, beat cream cheese, brown sugar, vanilla and salt until fluffy. Fold in cream. Split each cake layer into 2 horizontal layers. Place one on serving plate. Spread with 1/4 of chocolate. Repeat layers. Cover and refrigerate for 8 hours or overnight.