HumbleIntelligence/food-ner-1-Million huggingface dataset:
Sieve flours and sugar into a mixing bowl. Add butter; knead and squeeze into the dry ingredients using one hand only until mixture is combined to a smooth, stiff dough. Roll dough out on a lightly floured surface to a 1/4-inch thickness, using gentle even pressure with a lightly floured rolling pin. Cut into rounds with a 2-inch cutter. Repeat rolling and cutting until all the mixture is used. Place rounds on greased baking tray. Prick well and place in refrigerator to rest for at least 30 minutes. Bake in 300° to 325° oven for 15 to 20 minutes until light golden. Allow to set on baking trays before removing to a wire cooling tray. Store in airtight container.
Mix all ingredients together and mix well. Pour into 9 x 2 x 13-inch cake pan. Bake in 375° oven for 35 minutes. Let cool.
Brown meat in oil; pour off drippings. Add salt, pepper, celery seed, bay leaf, basil and water. Cover tightly and cook slowly for 2 hours. Add tomato juice and onions and continue cooking for 45 minutes or until meat is tender and onions are done. Remove meat and onions. Discard bay leaf. Measure cooking liquid and add enough water to make 1 1/4 cups. Thicken liquid with flour for gravy. Makes 4 to 6 servings.
A good gumbo starts with a roux, a cooked mixture of flour and grease (lard, shortening or oil).
Lightly brown meat and onion in frying pan, salt and pepper. When browned, add chicken soup. Pare and slice potatoes. Put layer in bottom of buttered casserole. Cover with a layer of meat, then another layer of potatoes. Pour enough milk over all to show around edges. Bake in 325° to 350° oven until potatoes are done. Serve with a crisp salad for a complete meal.
Cream together the shortening and sugar until light and fluffy. Add the eggs, milk and flavoring; beat well. Sift together the flour and baking powder. Add sifted dry ingredients to creamed mixture. Shape into mound in waxed paper and chill thoroughly. Roll on lightly floured board until dough is about 1/4-inch thick. Dip cutter in confectioners sugar each time before cutting cookie, then place cookie on lightly greased baking sheet. Bake at 375° for about 8 minutes or until lightly browned. Makes 3 dozen medium-sized cookies.
Mix first 5 items in order given. Put in greased pan. Mix corn flakes and 1/3 cup margarine; put over potatoes. Bake 350 degrees for 1 hour.
Heat oven to 375°. In a small bowl, combine flour, wheat germ, baking soda and salt; mix well. In large bowl, beat together margarine and sugars until light and fluffy. Add eggs and vanilla, mixing until well blended. Gradually add flour mixture; mix well. Stir in chocolate pieces. Spread into a 15 x 10-inch jelly roll pan. Bake 20 to 22 minutes or until golden brown. Cool on wire rack. Cut into 2 1/2 x 1 1/2-inch bars. Makes 42 bars.
Bake meatballs. Meanwhile, combine cranberry sauce and cream of tomato soup, undiluted. Heat through. Add meatballs and simmer 10 minutes. Serve with rice or noodles. May also be used as an appetizer.
Mix all the above ingredients and refrigerate or freeze. Crushed pecans may also be added.
Drain pineapple. Mix sugar and flour, then add to pineapple. Add cheese. Pour into 2-quart casserole dish. Mix butter and crackers together. Spread on top. Bake at 350° for 30 to 40 minutes.
Stir sugar, salt and corn syrup together in a 1 3/4-quart dish. Cook on High for 4 minutes. Stir well and add peanuts. Cook on High for 3 to 4 minutes longer. Add vanilla, butter and soda. Stir and cook on High for 1 1/2 to 2 minutes longer. Stir and pour on greased cookie sheet. Cool 1/2 hour; break in pieces.
Crumble and brown ground beef in heavy skillet (no fat added). Add onion and green pepper; cook until almost tender. Add tomatoes and seasonings. Cover. Simmer gently 2 hours, adding bean liquid and water, a little at a time if needed, to keep consistency of thick soup. Add kidney beans; heat through. Remove bay leaves. Serve in small bowls. Yields 6 servings.
In large mixing bowl, dissolve the yeast in the lukewarm water. Add sugar, salt and about half of the flour. Beat thoroughly for 2 minutes. Add egg and shortening. Gradually beat in remaining flour until smooth.
Mix pineapple, sugar and lemon juice. Bring to a boil but do not boil! Soften gelatine in 1/2 cup cold water and mix with cooked ingredients. Put in refrigerator to thicken. Add celery, Velveeta cheese and pecans. Blend all into whipped cream. Keep refrigerated.
Use vinegar water and get it real sweet with 2 cups sugar; get it boiling.
Combine sugar and lemon juice with one cup of water. Stir until sugar is dissolved, then add remaining water. Serve over ice. Makes about 8 servings. For pink lemonade, add cherry juice.
Combine all ingredients, except chips and margarine, in a large mixing bowl. Transfer mixture to a 9 x 13-inch pan. Sprinkle crushed chips evenly over mixture. Drizzle margarine over chips. Bake in 350° oven for 1 hour. Try this. It's very good!
Crumble bacon on bottom of pastry shell; add onion, then add Cheddar cheese. Beat eggs; add half and half milk along with flour and dry mustard. Add a dash of cayenne pepper. Pour into pastry shell and bake 30 minutes at 350°.
Beat egg white until stiff. Fold in sugar and nuts. Drop on cookie sheet, covered with greased foil. Preheat oven to 250° and cook for 30 minutes. Turn oven off and leave in oven 30 minutes.
Drain fruit and dice maraschino cherries. Put softened cream cheese in mixing bowl. Add sugar, salt, Miracle Whip and lemon juice. Blend well. Fold in Cool Whip. Add fruit and nuts. Pour in dish and freeze. Keeps a long time in the freezer. When ready to serve, thaw slightly. Can be re-frozen if needed.
Grease and flour tube pan. Put all ingredients into one bowl. Stir all ingredients together and bake at 350° to 375° about 1 hour. Decorate with sprinkles or powdered sugar.
Mix sugar, cinnamon and nutmeg together. Set aside. Beat egg white in large bowl. Stir in pecans and coat thoroughly. Add sugar mixture and stir pecans until well coated. Spread pecans in shallow baking dish or on cookie or pizza pan. Spread out as much as possible. Bake in moderate oven (350°), stirring frequently until toasted (15 to 20 minutes). Pecans should be mostly dry when done. Let cool for a few minutes and remove from pan. If they stay too long, it's hard to get them off.
Combine all ingredients. Beat well. Pour on heated shell. Bake at 350° for 45 minutes.
Mix all ingredients well; spread mixture in a greased rectangular pan (13 x 9 x 2-inch). Bake at 350° for 35 to 40 minutes, until golden brown. Cut into rectangles about 2 x 1-inch. Refrigerate remaining appetizers; reheat when serving remainder.
Cream butter and sugar well. Sift dry ingredients and add alternately with applesauce, mixing well. Add nuts and raisins, which have been rolled in flour. Bake in moderate oven for 70 minutes in loaf or tube cake pan.
Mix flour, sugar and milk in baking dish. Pour sweet fruit on top and dot with butter. Bake at 350° for 45 minutes.
In a small bowl, combine flour, oats and salt and set aside. In a large bowl, cream butter until soft and fluffy; blend in extracts. Gradually add oat mixture and mix well. Shape into one 12-inch roll about 2-inches thick. Roll in chopped pecans, pressing nuts into outside of roll. Wrap securely and refrigerate several hours, or until very firm. Slice into 1/4-inch slices, re-shaping into rounds if necessary. Place on lightly greased cookie sheet and bake at 375° for 10 to 12 minutes. Remove with spatula and cool on rack.
Dissolve Jell-O in 1 cup hot water. Add juice, pears and cottage cheese in appropriate bowl. Chill.
Dissolve gelatin in boiling water. Combine orange juice and ice cubes to make 1 1/2 cups. Chill until slightly thickened. Fold in Cool Whip and stir until well mixed. Pour into a 5-cup mold sprayed with nonstick cooking spray. Chill until very firm. Serve with raspberries.
Heat applesauce. Melt shortening in applesauce; add sugar, dry ingredients, nuts and raisins. Bake in greased and floured loaf pans at 325° approximately 1 hour. This is an old-timer's recipe. Keeps well and can be frozen.
Cream butter and sugar. Add egg yolks, one at a time, beating well after each addition. Add soda to 1/2 cup buttermilk; mix well. Add to butter mixture. Add flour and rest of buttermilk. Add vanilla. Fold in stiffly beaten egg whites. Turn into large loaf pan. Bake in a 325° oven for 1 1/4 hours, or until done.
Mix all ingredients except cheese. Pour half of the batter into black iron skillet. Top with 1 cup Cheddar cheese. Pour rest of batter and top with remainder of the cheese. Bake 45 minutes in a 350° oven.
Soak peas overnight. Start with ham pieces in water. Add peas and other ingredients; bring to boil. Turn down; cook until done.
Cream sugar and butter. Add milk and stir. Sift together flour, salt, baking powder and cocoa. Stir well and add to mixture. Pour into a 9-inch buttered pan. Sprinkle nuts on top.
Boil chicken in water until tender along with celery, onions, carrots, salt and pepper. Strain chicken and vegetables reserving broth. Bone chicken. Heat oven to 350°. Melt oleo in 11 x 13 x 2-inch dish; place chicken in. Add cooked vegetables and peas. Combine baking mix with milk and mix until smooth. Pour baking mix over top of chicken and vegetables. Pour chicken broth over all. Bake until golden brown about 35 minutes.
Mix flour, sugar, eggs, oil, baking soda, salt and vanilla together. Add fruit cocktail. Pour into ungreased 9 x 13-inch pan. Bake at 350° for 30 minutes.
Combine ground beef (raw), egg and uncooked rice portion of box. Form into small meatballs and brown on all sides in frying pan over medium heat. When browned evenly, pour 2 3/4 cups water over meatballs and sprinkle beef flavor seasoning packet (from rice box) over all. Cover and cook over low heat until water cooks away, about 20 minutes. Turn meatballs occasionally for thorough cooking.
Put your macaroni in saucepan; put oil and chopped onion in skillet. When onion turns yellow, add tomato and salt and beef. Let simmer for 5 minutes, then add macaroni and let all simmer on low heat for 10 minutes.
Place shortening, sugars, egg, water and vanilla in mixing bowl; heat thoroughly. Sift together flour, salt and soda; add to shortening mixture. Mix well. Blend in oats and drop by teaspoonfuls onto greased cookie sheet. Bake in 350° oven for 12 to 15 minutes.
In a large skillet or wok, melt margarine. When hot, pour in chicken pieces, salt and pepper. Cook until chicken is tender. Add other ingredients, stirring occasionally, for 3 or 4 minutes. Add 2 cups Minute rice and 1 can chicken broth. Mix and bring to boil. Remove from heat. Let set until rice is done, usually 5 minutes.
Spread soft cream cheese on round serving tray. Top with salsa, then shredded cheese. Serve with Doritos. Top with sliced olives.
Fill cup 1/3 to 1/2 full of this mixture. Fill with hot water.
Cream the cheese and oleo. Work in flour and cayenne. Chill and shape into small balls. Bake 12 to 15 minutes in 450° oven on cookie sheet. Cool slightly before removing. Serve warm or cool.
Dissolve Jell-O in the boiling water. Chill until slightly thickened. Measure 1/2 cup of mixture and blend into thawed Cool Whip and sugar. Chill Cool Whip until firm enough to mound. Spread over bottom and up sides of an 8 or 9-inch graham cracker crust. Add strawberry halves to remaining Jell-O mix and gently spoon on top of Cool Whip. Chill.
Brown sausage and drain well. Arrange lettuce on serving dish. Top with rest of vegetables and sausage. Add cheese and pour Italian dressing over salad. Serve immediately.
Cover rice with water and set aside. In mixing bowl combine egg, garlic, salt, ginger and pepper. Add ground beef and onion and mix well. Shape meat mixture into 24 meatballs. Drain rice, roll meatballs in rice until coated. Over high heat, bring water for steaming to boiling. Put meatballs on greased steamer rack, leaving space between them. Place over boiling water, cover 20 minutes. Makes 6 servings.
Melt butter. Mix remaining ingredients together; add to butter. Pour into unbaked pie shell. Bake at 350° until firm.
Mix thoroughly; cover and refrigerate. Knead once daily for 3 days. Place in 2 loaf pans and pack down. Bake at 150° for 10 hours. Eat or freeze.
Sift together into bowl the flour, salt and sugar. Using a pastry blender, cut the shortening into the flour until it resembles corn meal. Add milk, 1 tablespoon at a time, and just enough to make particles stick together. Roll out 1/2 of pastry, fill pie pan and brush with melted butter. Add fruit filling. Roll out remainder of pastry and place on top of pie.
Cook ground round in pan; add beans, corn, cheese, taco mix and taco salsa. Cook for 20 to 30 minutes. Serve with corn chips.
Thaw and trim country spareribs. Put 1 tablespoon of salt in quart of water and boil ribs in a covered pot for 1 hour. Cook slowly over low flame. Drain water. Put into shallow roasting pan. Preheat oven to 300°. Mix in bowl the molasses, mustard, garlic powder, hot sauce, tomato paste and vinegar. Pour mixture over spareribs. Cover. Place into oven. Cook until tender, about 1 hour.
Combine shortening, sugar, salt, almond extract, lemon rind and egg and beat until well blended. Sift flour, baking powder and soda into bowl with first mixture and mix until blended. Add cherries and coconut and mix. Drop by tablespoon on greased baking sheets. Bake in oven at 375° for 10 to 12 minutes.
Cook, debone and chop chicken; reserve broth. Cook onions, celery, parsley and peppers in about 3 cups broth until tender. Cook noodles in broth until tender. Add tomato sauce, garlic, olives, mushrooms and Worcestershire sauce and mix well. Simmer for 10 minutes. For extra broth, boil skin and bones. Freezes well.
Combine all ingredients (except for fish filets) and marinate fish filets in the mixture for 1/2 hour or more. Broil 12 to 15 minutes. Serve with tartar sauce.
Mix together first three ingredients. Adjust amounts to taste. Brush on steaks as they are grilled.
Combine marshmallows, honey, butter, peanut butter, vanilla and salt in medium saucepan. Melt marshmallow mixture over low heat, stirring constantly. Combine in a separate bowl; rice cereal, oats, coconut and peanuts. Pour marshmallow mixture over dry ingredients and mix thoroughly until coated well. Press mixture firmly into 13x9 inch pan. Cool completely before cutting. Makes about 2 doz. bars.
Mix apples, oranges, pineapple, marshmallows, raisins, pecans, sour cream and sugar. Top with coconut and maraschino cherries.
Sift the flour onto a piece of waxed paper. Measure 1 1/2 cups of this flour into a large bowl. Stir in the active yeast. In a saucepan, place the milk, water, salad oil, sugar and salt. Set over low heat and heat only until warm, stirring to blend. Add liquid ingredients to flour and yeast in bowl and beat until smooth. Blend in the eggs. Add enough additional flour to make a stiff batter, beating until smooth and elastic.
Cut potatoes in half; arrange in baking dish. Combine sugar, margarine, salt and water in pan and boil 5 minutes. Add orange rind. Pour over potatoes. Bake 20 minutes at 375°. Remove; arrange bananas around baking dish and bake 12 to 15 minutes longer.
Combine 2 cups flour and 1/2 cup powdered sugar. Cut butter into mixture with pastry blender. Spoon mixture into 13 x 9 x 2-inch pan; press down evenly. Bake at 350° for 20 to 25 minutes. Combine 1 cup flour and baking powder. Add eggs, 2 cups sugar and lemon juice. Beat well. Pour over baked crust and bake at 350° for 25 minutes or until lightly browned and set. Sprinkle with 1/4 cup powdered sugar and cut into bars when cool. Yield: 2 dozen.
Slice biscuits 4 ways. Mix sugar and cinnamon in Ziploc bag. Add biscuit pieces to mixture a few at a time. Shake until covered will with mix. Arrange in greased Bundt pan (don't use tube or you will lose glaze around bottom). Put remaining biscuits in pan and pour rest of glaze and nuts over them.
Combine ingredients. Cover and place in 250° oven for 4 hours or simmer in crock-pot for 8 to 10 hours on low or 4 to 5 hours on high.
Grind cranberries with 1/2 of a whole orange, without seeds. Dissolve sugar, orange jello and plain gelatin in boiling water.
In quart microwave-safe bowl, combine all ingredients, except the large egg and large egg white. Microwave, uncovered, on Medium for 3 minutes.
Arrange tomatoes in shallow baking dish that just holds the halves, nicely snuggled together. Sprinkle a little sugar over tomato halves. Add remaining ingredients. Bake uncovered in preheated 375° oven for about 1/2 hour. Serves 6 to 8.
Barely cook and drain peas. Add soup. Drain and slice water chestnuts. Drain bean sprouts. Saute mushrooms in butter. Mix all together and bake 30 minutes. Top with onion rings and bake 15 minutes more when ready to serve. Will serve 6 to 8.
Several hours ahead, prepare the fruit mixture by mixing the first 9 ingredients; bring to a boil for 5 minutes. Reduce to low heat; simmer for 30 minutes. Remove from heat and let cool to room temperature (this takes about 2 hours).
Mix first three ingredients. Spread in greased and floured 9 x 13-inch pan. Mix next three ingredients; spread over first mixture in pan. Sprinkle nuts on top. Bake at 325° for 30 minutes. Test in center for doneness.
Blend the egg, mayo, baking powder, mustard and Old Bay seasoning. Soak the bread slices in the milk, parsley and black pepper mixture for 5 minutes. Add all ingredients to the first mixture. Add crabmeat last. Mix with fork and form into cakes. Broil 8 to 10 minutes or bake at 400° for 20 minutes.
Pour butter over cake mix in mixing bowl. Add pineapple; mix well. Pour into greased 9 x 13-inch baking pan. Bake in preheated 350° oven for 25 minutes or until cake is done. May serve with ice cream or whipped topping, if desired.
In a large saucepan over medium heat, combine sugar, milk, corn syrup and chocolate and heat mixture until boiling, STIRRING CONSTANTLY. If using a candy thermometer, set it in place and continue cooking, stirring occasionally, until the temperature reaches about 238°. If no thermometer, cook until a small amount of the mixture dropped in very cold water forms a soft ball. Remove from heat; immediately add butter and vanilla.
Saute onion in melted margarine until tender. Add soups and rice and stir. Bake at 350° for 1 hour. Serves 4 to 6.
Put tomato slices and onion slices in a shallow container. Combine oil, vinegar and garlic powder; shake well and pour over tomatoes and onions. Cover and marinate in refrigerator at least 30 minutes. Serve on lettuce leaves or two pieces of toast. Yum Yum.
Melt candy in microwave. Add peanut butter and stir. Drop onto wax paper and cool.
Combine dry ingredients; set aside. Preheat oven at 350°. In medium bowl, cream margarine and cheese; stir in dry ingredients, nuts and seeds. Roll spoonful of dough into balls; place on greased cookie sheet and flatten. Bake 15 to 18 minutes until golden. Yields 50 balls.
Combine crumbs and salt. Dip chicken in milk and coat with crumbs mixture. Place in single layer on nonstick coating-sprayed baking pan. Bake for 1 hour at 350°. Do not cover pan or turn chicken while baking. Serves 6.
Saute the roughly chopped onion in oil until light brown. Add the onion to a large soup pot. Add the chicken broth, chopped cauliflower and broccoli to the onion. Add all of the spices. Simmer the soup (but do not let the soup boil) for 1 hour. When the vegetables are soft, remove the soup from the stove and cool. Puree the cooled soup. Return to the pot, reheat and serve.
Mix pineapple, flour, sugar and butter together. Bring to boil; set aside and cool. When cool, pour into glass container. Spread with Cool Whip and nuts. This is better if made a day ahead.
Prepare stuffing mix according to package directions. Mix ground beef with evaporated milk. Divide into 5 patties. On waxed paper, flatten each patty to form 6-inch circles. Spoon 1/4 cup stuffing in center of each. Draw edges over stuffing and seal. Place in 1 1/2-quart casserole. Combine mushroom soup, Worcestershire sauce and catsup. Heat until bubbly. Pour over meat. Bake, uncovered, at 350° for 45 to 50 minutes. Serves 5. To vary, add a can of green beans.
Pat chops dry. Mix together thyme, pepper and salt and season both sides of all chops. Set chops aside. In a large, heavy skillet, melt the butter with the sugar over moderately high heat; add the apples and saute the mixture for 30-40 minutes, or until they begin to brown. Turn the apples, cook them for 5 minutes more, or until golden brown and the sauce is thickened. remove from heat and keep warm. Heat another heavy skillet over medium-high heat. Brush with a little vegetable oil. Add chops and brown on one side about 4 minutes; turn and brown the other side 4 minutes more. Keep turning chops every couple of minutes until just done (internal temperature measured with a meat thermometer will reach 160°). Total cooking time for chops will be around 12 to 15 minutes. Serve chops immediately with caramelized apples.
Mix first three ingredients. Add eggs and zucchni. Use 2 tablespoons for each round. Brown in oil on both sides.
Mix together. Put in pie dish. Squeeze lemon on top. Bake at 350° for 20 minutes. Serve with crackers.
Preheat oven to 325°. Place roast on double thickness of foil. Pour canned soup over meat and sprinkle on soup mix. Wrap meat entirely in foil. Place in shallow pan and cook for 2 1/2 hours or until tender. The juices from the meat will blend with the soups and produce a gravy. Serves 6.
Cook fresh apples until half done in 1 cup of water. Thicken this mixture with cornstarch and 1/4 cup water. Mix with brown sugar, cinnamon and butter. Pour into unbaked pie shell. Top crust can be cut in strips. Lay across the pie vertically, then horizontally. Brush with melted margarine. Sprinkle with cinnamon and white sugar.
Cream together the butter and sugar until very light and fluffy. Beat in flour, vanilla and almonds. Drop by teaspoonful on a buttered cookie sheet rather far apart. Flatten with a spoon. Bake 8 to 10 minutes at 400°. Remove from oven and let stand for 3 minutes. Remove with spatula.
Cut chicken into one-inch squares. Combine bread crumbs, cheese, salt and herbs. Dip chicken into margarine and roll in crumb mixture. Bake at 400° for 10 minutes.
In a 9 x 13-inch pan, spread the pie filling, then pineapple, then dry cake mix. Cut butter into pats and place on dry cake mix. Sprinkle coconut and pecans on top. Bake at 375° until cake mix is done.
Brown bacon and onion. Add hamburger and continue to brown. Drain off excess fat. Put in bean pot or casserole and add the rest of the ingredients. Mix well and bake at 350° for one hour.
Mix apples, cranberry sauce, sugar, and tapioca all together. Pour into crust. Place second crust on top and seal edges. Bake at 400° for 40 minutes.
Mix all ingredients together and pour into a greased 9 x 13-inch Pyrex baking dish and cook at 325° for about 50 minutes. Serves 8.
Alternate layers of asparagus, eggs, pimento and sauce. Top with cornflake crumbs. Dot with butter. Bake at 350° for 30 minutes. Serves 6.
Once mixed together, stir in cake chunks. Slice 1 quart strawberries. Stir slices into 2 packages of strawberry glaze. Then spread over the cake mixture. Chill for several hours.
Mix sugar, cinnamon, salt, flour and soda. Set aside. Mix egg, oil and vanilla. Combine with dry ingredients. Stir in apples. Bake 1 hour in a 350° preheated oven.
In mixing bowl mix cream cheese, 1/3 cup sugar, 1 teaspoon vanilla and salt. Beat until mixture is smooth. Add 1 egg and beat until mixed well. Pour the mixture over bottom of unbaked pie shell. Then layer pecans evenly over mixture. Set aside.
Mix first 8 ingredients. Place in a greased casserole dish. Mix corn flakes and margarine. Sprinkle on top of potato mixture. Cook for 45 minutes at 350 degrees.
Steam spinach until tender; drain water. Chop up finely. Combine all ingredients; mix well. Refrigerate at least 2 hours.
Heat oven to 375°. Beat eggs, water, butter, peanut butter and half of the cake mix (dry) until smooth. Stir in remaining cake mix and the chocolate pieces. Drop by rounded teaspoonfuls, 2 inches apart, onto ungreased baking sheet. Bake for 10 to 12 minutes.