HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix together the dry ingredients. Dissolve the yeast in slightly warmed buttermilk. Combine dry ingredients, oil, yeast and buttermilk, stirring lightly and quickly until mixed. Turn onto a lightly floured board and knead gently about 20 to 30 times. Roll out or pat to a 1/4-inch thickness. Cut with a floured 1-inch biscuit cutter. Place on ungreased baking sheet. Cover and let rise in a warm place for about 2 hours. Bake at 375° for 12 to 15 minutes.
Heat oven to 350°. Place 1 cut-up fryer chicken in 13 x 9-inch baking dish. Pour barbecue sauce over chicken. Bake uncovered 1 hour or until tender. Makes 3 to 4 servings.
Cream margarine and sugar. Add eggs and beat thoroughly. Add sifted dry ingredients alternately with syrup, blending well. Add nuts and vanilla. Bake in sheet pan 35 to 40 minutes at 350°. Let cool and top with icing.
Cook carrots in small amount boiling salted water until just tender, about 8 to 10 minutes. Drain and combine with onions and green pepper in large bowl. Stir together remaining ingredients; pour over vegetables in bowl. Cover and marinate in refrigerator several hours. Drain, reserving marinade. Serve in lettuce-lined bowl, if desired. Return leftover carrots to marinade and keep refrigerated.
In pot, melt butter and saute onion and celery until tender, stirring occasionally. Stir in flour and paprika and cook for 1 minute. Stir in water, salt, dill weed and bouillon over medium heat. Cook, stirring constantly, until mixture thickens and is smooth. Remove from heat and fold in salmon. Return mixture to heat; stir in half and half and add sherry. Heat bisque until hot. Before serving, garnish with celery leaves.
Combine all ingredients, mixing thoroughly. Shape into loaf and place in greased crock-pot. Cover and bake on low for 8 to 10 hours.
Mix eggs, oil, sugar and zucchini well. Sift other ingredients together. Fold all ingredients together. Bake at 350° in a 9 x 5 x 3-inch loaf pan. Makes 2 loaves.
Sift together flour, salt and baking powder. Cream butter and sugar. Add milk and water alternately with flour mixture. Mix and treat as a cake. Bake at 350° about 35 or 40 minutes.
Mix jello with hot water until dissolved thoroughly. Add pineapple. Add frozen strawberries. Pour half of mixture in bottom of bowl.
Work together and knead. Roll out and cut into approximately 24 squares. Press into small tart tins.
Peel, slice and boil the potatoes in a large saucepan until tender (just tender, not falling apart).
Advance preparation: Combine melon, pineapple and strawberries. Combine remaining ingredients; pour over fruits. Stir gently. Chill 1 to 2 hours; stir occasionally. Makes 6 cups.
Mix and let set for 5 minutes. Pour into graham cracker pie crust. Put Cool Whip on top.
Chop up and mix Oreo cookies with 1/3 cup butter (save some crumbs for the top).
Stir together eggs, syrup, sugar, margarine and vanilla. Add nuts. Pour into pie crust and bake at 350° for 50 to 60 minutes.
Melt butter and add all ingredients except shrimp. Bring to a simmer and then add shrimp. Cook until shells start coming away and the shrimp are good and pink.
Boil chicken backs in large pot with salt until tender. Remove chicken, save broth. Remove skin from backs, debone chicken. Into pot add lima beans, corn, tomato sauce, black pepper, sugar, additional teaspoon salt and water. Simmer for 30 minutes. Peel and dice potatoes. Add potatoes to pot and simmer another 30 minutes. Serves six.
Cut rhubarb fine. Mix flour, butter and 2 cups sugar. Press in a 9 x 14-inch pan. Bake 10 minutes at 350°. Mix the rest of ingredients together well. Pour over baked crust and bake at 350° for 35 minutes. Beat egg whites, 2 tablespoons sugar and vanilla until it holds a peak. Put over top. Seal to edge. Bake until meringue is golden brown. Cool and serve.
Heat oven to 200°. Divide popcorn between 2 ungreased 13 x 9-inch pans. In saucepan, heat sugar, oleo, corn syrup and salt, stirring occasionally until bubbly around edges. Continue cooking over medium heat 5 minutes. Remove from heat. Stir in soda until foamy. Pour on popped corn, stirring until corn is well coated. Bake 1 hour, stirring every 15 minutes. Yields 15 cups.
Brown hens in butter in skillet. Place hens in baking dish/roasting pan. Melt apple jelly over medium heat. Add cornstarch to hen drippings. Stir in apple jelly, juice, wine and salt. Cook until smooth and thickened. Pour over hens. Bake 1 hour at 350°. Elegant!
Combine all ingredients in one bowl. Beat together 3 eggs and 1 cup oil. Pour into flour mixture. Stir until moistened. Grease and flour a 3 x 5 x 9-inch pan. Bake at 350° for 1 1/2 hours or bake 4 small loaves for 40 to 45 minutes.
Combine all ingredients in large bowl. Taste and correct seasoning if needed. Let stand at room temperature about 30 minutes (longer if desired to attain best taste). Serve on grilled (or toasted) sliced Italian or French bread (slice bread about 3/4-inch thick).
Fill cup 2/3 full of milk, fill cup to top with shortening. Sift the 2 cups of flour with baking powder and salt. Add milk, shortening and egg beaten lightly. Toss on floured board and knead 20 times. Roll and cut with biscuit cutter. Bake 15 minutes in hot oven, 400° to 450°. Makes 20 biscuits.
Mix all ingredients, adding egg last. Bake in 425° oven in a well-greased pan for about 30 minutes.
Sift flour 6 times before measuring. Cream sugar and Crisco until creamy and add eggs and flour alternately. Beat about 4 minutes. Then pour in a floured and greased tube pan. Place in cold oven and bake 1 1/4 hours at 325°. (Don't open door to oven for the first hour.)
Pour boiling water over tea bags; let set until dark color. Mix with sugar and lemonade. Add ginger ale just before serving.
Melt butter. Add flour, salt, pepper, parsley and chives. Simmer 1 minute, then slowly add milk and cook until thick. Remove from heat. Cool. Add juice and rind slowly, blending well. Fold in mushrooms and seafood. Put in the refrigerator and season with seasoned salt after cooled. Put in baking shells. Sprinkle with cheese and make a ring on the outer edge of the shell with bread crumbs. Remove from the refrigerator 30 minutes before baking at 375° for 10 to 15 minutes.
Cream sugar and oil. Add eggs, zucchini and vanilla. Mix well. Combine flour, cinnamon, nutmeg and baking powder. Mix well. Add raisins, nuts and coconut to dry ingredients. Add to zucchini mixture. Mix well. Pour into greased and floured 9 x 5-inch loaf pan. Bake at 350° for 1 hour; cool. Makes 2 loaves.
Cook rice to package instructions. Saute onion and pepper in oleo. Combine ingredients in a casserole; bake at 350° for 30 minutes.
Mix butter and sugar. Add flour, water and vanilla. Add nuts last. (May mix with hands.) Pinch off small pieces and roll in palm of hand to about the size of your finger. Place on cookie sheet. Bake at 300° for 25 to 30 minutes. When cool, roll in xxxx sugar.
Mix thoroughly; put into a greased baking dish. Put in an oven set at 350° for one hour.
Mix well as any meat loaf. Bake in oven at 325° for 1 1/2 hours. Spray pan with Pam.
Lightly spray an unheated large skillet with no-stick spray. Add the turkey; cook until no longer pink, stirring occasionally. Drain. Add the green peppers, onions, tomatoes, carrots and garlic. Cook over medium heat until tender, stirring occasionally. Stir in the tomato sauce, tomato paste, oats and Worcestershire sauce. Bring to a boil, then reduce the heat. Cover and simmer for 10 minutes. Serve the mixture in the buns.
Brown onions in oil. Add ketchup, water, vinegar, sugar, Worcestershire sauce, Tabasco sauce, salt and flour. Cook for 15 to 20 minutes.
Spread sugar cookie dough onto buttered pizza pan; sprinkle with white sugar and bake 10 minutes in 350° oven. Cool completely. Mix and spread over cooled cookie dough the cream cheese, powdered sugar and 1 cup Cool Whip. Mix strawberries and glaze; spread over cream cheese mixture. Top with remaining Cool Whip; sprinkle with chopped nuts or crushed sugar cookies. Chill before serving.
Fry sausage. Drain. Combine all the other ingredients and add sausage. Bake 1 1/2 hours at 350 degrees. Stir occasionally. Use no salt. Pepper a little.
Melt butter and cool to room temperature. Preheat oven to 325°. In large bowl, beat eggs until foamy. Add flour, sugar and brown sugar; beat until well blended. Blend in melted butter. Stir in chocolate chips and walnuts. Pour into pie shell. Bake for 1 hour. Serve warm with whipped cream or ice cream. May be doubled and make 2 pies.
In 4-quart micro-proof bowl, mix sugar, milk and butter. Cook on High (max power) for 20 to 22 minutes or until a few drops of mixture in cool water forms a soft ball, 234° on candy thermometer. Do not leave thermometer in oven while cooking. Stir well every 5 minutes during cooking. Stir in chocolate bits and marshmallow cream. Stir until well blended. Add vanilla and nuts. Mix and pour into buttered 9-inch pan. Cool and cut into squares.
Microwave margarine in 4-quart microwave-safe bowl on High 1 minute or until melted. Add sugar and milk; mix well. Microwave on High 5 minutes or until mixture begins to boil, stirring after 3 minutes. Mix well; scrape bowl. Continue microwaving on High 5 1/2 minutes; stir after 3 minutes.
Grease and flour bottoms of 2 (9-inch) layer cake pans. Mix first 4 ingredients; set aside. In large bowl with mixer at high speed beat next 3 ingredients 3 minutes or until light and fluffy. At low speed beat in mayonnaise. Add flour mixture in 4 additions alternately with water, beginning and ending with flour. Pour into pans. Bake in 350° oven 30 to 35 minutes or until cake tester inserted in center comes out clean. Cool in pans 10 minutes. Remove, cool on rack. Frost. Keeps well in refrigerator several days.
Brown meat and onions in pan. Add tomato sauce, water and chili. Blend and add beans, cook for about 45 minutes.
Bring water to boil. Add bacon grease, salt and onion powder (boil to soften the onion flakes if you add them). Remove from heat. Stir in corn meal and baking soda. Wet your hands and shape in oval corn pones. Fry about 5 to 6 minutes on each side or until golden brown. Drain on paper towels.
Mix butter, margarine, egg yolk, and vanilla. Add sugar and flour. Spread thin on large cookie sheet or two small ones (with sides). Beat egg white and spread over top. Then sprinkle with nuts. Bake at 275° for 45 minutes or until light golden brown. Cut into squares as soon as removed from oven. These get hard in a hurry. These can easily be stored in a plastic container for a long period of time.
Melt butter in boiling water. Add the nuts, dates, baking soda and salt. Let stand 15 minutes in a separate bowl. Beat the eggs; add the vanilla, sugar and flour. Combine the date mixture with the egg mixture. Grease a loaf pan and pour in mixture. Bake in a 350° oven for 50 to 60 minutes. Makes 1 loaf.
Mix together the apples, raspberries and 1/2 cup sugar together and set aside.
Melt and cool first 2 ingredients. Add remaining ingredients. Oil or spray waffle iron. Spoon dough onto waffle iron in walnut size drops. Close waffle iron and bake a few minutes until firm. Frost or roll in powdered sugar. A neat idea for a quick snack or if an oven isn't available.
Grate zucchini. Beat eggs until fluffy; mix in oil, sugar, flour, salt, baking powder, baking soda and cinnamon. Add the beaten eggs. Add zucchini and walnuts. Bake at 350° for 1 hour. Bake in a loaf pan. I use Pam on pan.
Cream butter and sugar together. Add eggs and blend well. Add all other ingredients and blend well. Drop by spoonfuls on an ungreased baking sheet. Bake at 325° for 10 to 15 minutes until light brown.
Preheat oven to 350° (varies according to individual ovens). Take half of cake batter and pour into greased 9 1/2 x 13 1/2-inch rectangular pan. Bake for 20 minutes or until done.
Optional: Peanut butter chips instead of milk chocolate chips for peanut butter fudge.
Decrust bread and slice into finger slices, enough to fill a jelly roll pan. Drizzle melted butter or oleo over the bread strips. Be sure all pieces have some butter on them. Sprinkle cheese and sesame seed over bread pieces. Bake in 200° oven 1 hour. Cool on paper towel. Store in airtight container.
Combine all ingredients and put in casserole dish. Bake at 350° for 45 minutes.
Cook pasta. Drain and set aside. Saute bell peppers with ground chicken, making sure the ground chicken is thoroughly cooked. Add the powdered dressing mix, onion soup mix and sour cream. Mix thoroughly. Add cooked pasta.
Mix flour with salt and pepper. Coat chicken breasts with flour mix. Melt butter in frying pan. Brown chicken to light golden brown. Add lemon juice and mushrooms. Cover, reduce heat and simmer 20 minutes or until done.
Shape meat into 12 small meatballs. Add oregano to meat mixture before shaping. Brown slowly in saucepan (use a little shortening, if necessary). Pour off any excess drippings. Mix soup and water together; stir into saucepan. Simmer for 5 minutes. Makes 2 servings.
Layer 1: Mix like pie crust the flour, butter and 1 cup chopped nuts; pat in bottom of 13 x 9 x 2 pan. Bake 10 minutes at 350°. Let cool.
Place apples in butter in pie dish. Sprinkle sugar and cinnamon mixture over apples. Spoon flour mixture over apples. Bake at 350° until crispy brown.
Put salt and 2/3 cup water in pan and bring to a boil. Mix cornstarch with 2/3 cup water and mix well. Blend 2 mixtures together and knead into clay. Makes about 3 cups. This clay can be air dried and then painted. Store unused clay in airtight container in the fridge.
Blend all ingredients until well moistened. Bake in a 9 x 5 x 3-inch pan, well-greased. Bake at 350° for 50 minutes or until done. Remove from pan to cool.
In a mixer bowl, beat margarine for 30 seconds. Add sugar; beat until fluffy. Beat in eggs. Combine flours, soda, baking powder, salt and cinnamon. Add dry ingredients and banana alternately to butter mixture, beating after each addition. Fold in carrots and nuts. Pour into two greased loaf pans. Bake in 350° oven for 40 to 50 minutes. Makes 2 loaves. Yields 15 servings each.
Cream together until smooth butter, brown sugar and granulated sugar. Add milk and vanilla. Beat and add eggs. Stir in corn flakes and oats. Sift together, then add to the preceding the flour, soda, salt, mace, cinnamon, nutmeg and cloves. Stir in coconut, chocolate chips and walnuts. Drop by rounded teaspoonfuls onto greased cookie sheet. Bake 10 minutes at 350°.
Melt the following ingredients in double boiler: peanut butter, peanut butter chips and vanilla candy coating. Mix with broken pretzels and unsalted peanuts. Cover cookie sheet with aluminum foil. Spread candy mixture onto cookie sheet. Refrigerate for 15 minutes. Break into pieces.
Cut after every third rib, about halfway through the strip. Sprinkle with salt and pepper. Place in shallow roasting pan. Bake in moderate oven (350°) for 1 1/4 hours. Carefully drain off all excess fat. While ribs are roasting, mix remaining ingredients and let stand to blend flavor. Pour over ribs after 1 1/4 hours baking. Bake 45 to 50 minutes longer, basting frequently to coat ribs with flavorful sauce. Serves 4 to 6.
Combine dry ingredients. Add remaining ingredients and beat well. Pour into 2 greased and floured loaf pans and bake at 350° for one hour. Cook a day ahead and let mellow overnight. This is good to give at Christmas.
Soften bread in milk; drain. Add eggs. Mix meats, seasonings, onion and parsley. Combine all ingredients and form balls. Roll in flour and brown in hot oil. Add tomatoes and Kitchen Bouquet. Simmer 10 minutes. Add water, carrots and celery. Cover. Simmer 30 minutes. Add peas and heat.
Heat oven to 400°. Grease a 9 inch pie plate or cake pan. Mix Bisquick, 1/2 cup of cheese, 1/2 cup pepperoni, egg, milk and seasoning. Spread in pan. Sprinkle rest of cheese and pepperoni. Bake about 20 minutes. Test with a toothpick. Serve warm as an appetizer or with pasta.
In a pan, mix ingredients well. Cook on high heat until rolling boil. Turn to medium heat and boil for 4 minutes, stirring constantly. Take off stove. Add chocolate chips and marshmallow cream. Add peanut butter until thickened. Put in buttered pan. Add nuts, if desired.
Grease a 13 X 9 X 2 inch pan. Line with wax paper and then grease wax paper. Sprinkle coconut in bottom of prepared pan, then sprinkle pecans. Set aside. Combine cake mix, eggs, water and oil in a large bowl, mix according to package directions. Pour mix over coconut and pecans. Combine cream cheese and butter in a saucepan, cook over low heat, stirring often, until butter melts and mixture is smooth. Stir in powdered sugar. Spoon mixture evenly over butter. Bake at 350 degrees for 40 to 45 minutes. Cool in pan for 10 minutes. Invert cake onto a serving plate. Remove wax paper and discard.
Preheat oven to 375°. Cream together sugar, shortening and peanut butter. Add eggs, vanilla and milk. Beat well. Stir together flour, baking soda and salt and add to butter mixture. Beat well. Shape into 1-inch balls. Roll in additional white sugar. Place on ungreased cookie sheet. Bake in 375° oven for 8 minutes. Remove from oven. Press candy kiss in center of each cookie. Return to oven. Bake another 3 minutes.
Mix flour and soda. Add eggs, milk and flavoring. Mix well. Stir in melted butter. Bake in a 300° oven about 1 hour.
Cook the apples until done. Mix all together shortening, eggs, sugar, molasses, milk, flour, vanilla and allspice until thick. Pour into an 8-inch greased and floured iron skillet. Fill 1/2 full and bake at 350° until done (the toothpick should come out clean). Stack on top of each other with apples spread between each layer.
Lightly butter an 8-inch spring-form pan, coat with graham cracker crumbs. Mix all ingredients together, except lemon juice, no more than five minutes of mixing. Add lemon juice and rind slowly. Pour mixture into prepared pan; bake in a pan of water at 325° for 1 1/2 hours. Turn oven off, let rest in oven 1/2 hour. Refrigerate when cool.
Slice carrots; cook in little salted water in pan with tight cover until fork-tender. Cool in cold water. Arrange in glass container in layers with pepper and onion. Make dressing with remaining ingredients; pour over vegetables. Refrigerate for several hours.
Preheat the oven to 350°. Make the crust by combining the graham cracker crumbs with the butter and 1 tablespoon sugar in a medium bowl. Stir well enough to coat all of the crumbs with the butter. Keep it crumbly. Press the crumbs onto the bottom and about one half of the way up the sides of an 8-inch spring-form pan. You don't want the crust to form all the way up the back of each slice of cheesecake. Bake the crust for 5 minutes, then set it aside until you are ready to fill it.
Cook potatoes in boiling water to cover 30 minutes or until tender. Drain and cool slightly. Peel potatoes; cut into 1/2-inch cubes. Combine potatoes, eggs and salad dressing; toss gently. Cover and chill. Sprinkle with paprika before serving.
First Layer: Melt butter and mix flour. Add 1/2 cup pecans and pat in 9 x 13-inch pan. Brown in 300° oven (about 10 to 15 minutes). Cool.
Mix jellied cranberries and 1 cup hot water with mixer or in blender until liquid and smooth. Dissolve both packages Jell-O in 1 cup boiling water. Add cranberry mixture and pecans to gelatin. Pour half the mixture in an 8-inch square pan and chill in freezer until firm (30 to 35 minutes). Spread sour cream over top of chilled mixture. Add second half of gelatin mixture over sour cream and refrigerate until firm. Cut in squares and serve on lettuce.
Spray 2 long cake pans the same size. Mix angel food cake as directed. Put 1/2 of the batter in each pan. Bake approximately 10 minutes at 325° (watch closely so as not to burn). Prepare Dream Whip as directed and add softened cream cheese. Place 1/2 of this over one cake, then arrange pie filling over this. Place the other cake on top of first one and do the same as before.
Mix sugar, water, cornstarch and red food coloring and cook over low heat until thick. Remove from heat and stir in lemon jello mix. Pour over cooked pie shell lined with fresh strawberries. Refrigerate 3 hours.
Combine all ingredients in large shallow baking dish and then add ribs. Cover and marinate in refrigerator at least 3 hours (turn meat occasionally).
Cook fresh potatoes covered in boiling water until tender. Peel and mash. Measure 1 1/2 cups. Combine potatoes, sugar, cinnamon and salt. Beat eggs slightly with fork. Stir eggs, milk and butter into potato mixture. Spoon into pastry shell. Bake at 400° for 45 to 50 minutes.
Place salt, pepper and flour in a paper bag. Shake well. Place 2 or 3 pieces of chicken in bag at one time and shake until each piece is evenly coated. Drop into hot fat and cook 15 to 20 minutes on each side. Avoid piercing meat to escape juices popping hot fat. Remove well cooked and golden brown chicken from fire. Serve when cool.
Saute leeks in butter until tender. Add salmon and dill; toss lightly. Turn in bottom of pastry shell. Combine half and half, eggs, flour, salt, pepper and nutmeg to taste and mix until smooth. Pour into shell over salmon mixture. Sprinkle with cheese and bake at 400° for 35 to 40 minutes.
Place sugar, shortening and salt in large bowl. Pour boiling water over sugar mixture. Stir until dissolved. Cool to lukewarm and stir in eggs. Sprinkle yeast over lukewarm water. Let stand for 5 minutes. Stir well, add to sugar mixture. Add flour and mix well with a wooden spoon. Cover with foil and place in refrigerator for 2 hours or longer. Roll out on floured surface into rectangle, brush with melted butter.* Roll up as for jelly roll, cut into 1-inch slices. Place in greased muffin cups. Let rise 2 hours or until double in bulk. Bake in 400° oven for 15 minutes.
Mix together. Let sit for at least 4 hours in refrigerator (best if left overnight). Serve with Triscuits or Wheat Thins.
Make 4 inch layer of greens. Add layer of turnips and bacon. Add another layer of greens and turnips. Place ducks on top (stuff duck with turnips). Put bacon around and on top of duck. Salt well and add 1 cup water. Cook at 325° for 3 hours and check for doneness.
Score surface of hot dogs lightly, spiraling from end to end. Insert wooden skewers for extra eating fun. Roll each hot dog in ketchup or mustard, then coat with bread crumbs. Place in foil lined shallow baking pan. Do not crowd. Bake at 350° for 15 minutes.
Cut stem ends off Brussels sprouts and boil in about 1-inch of water in medium saucepan about 10 to 12 minutes or until stem ends are tender when pierced. Drain well and cut Brussels sprouts in half lengthwise. Add oil and vinegar; toss until well saturated. Stir in green onions and pimentos. Salt and pepper to taste. Serve hot or store in refrigerator, covered, until next day.
Combine orange juice and honey in a small saucepan; simmer, uncovered, until reduced to 3/4 cup. Stir in orange rind and almond extract. Combine with tofu squares and tangerine sections. Cover and chill for at least 2 hours prior to serving. Serve in dessert cups topped with sliced almonds. Serves 4.
Place chicken and bay leaf in large Dutch oven and cover with salted water. Bring to a boil. Reduce heat, cover and simmer 1 hour or until tender. Remove chicken and let cool. Discard bay leaf. Bone chicken and cut meat into bite size pieces. Set aside. Remove 1/4 cup chicken broth and set aside. Bring remaining broth to a boil. Break spaghetti into thirds and cook in broth 12 to 15 minutes or until tender. Drain well. Return spaghetti to Dutch oven. Set aside. Saute onion, green pepper, celery and garlic in butter until tender. Add to spaghetti. Combine cream of mushroom soup and 1/4 cup reserved broth. Stir into spaghetti mixture. Add tomatoes and chicken. Stir well. Add seasonings and mix well. Spoon the mixture into a lightly greased 13 x 9 x 2-inch baking dish. Top with cheese. Bake at 350° for 15 to 20 minutes or until cheese melts. Makes 8 servings.