HumbleIntelligence/food-ner-1-Million huggingface dataset:
Sift together flour, baking powder and salt. Cut in shortening with fork until mixture resembles coarse corn meal. Add milk and blend lightly with fork, until flour is moistened and dough pulls away from sides of bowl. Turn out on lightly floured board. Knead lightly for 30 seconds. Roll 3/4-inch thick. Place on lightly greased pan and brush tops of biscuits with butter or margarine. Bake at 475° (very hot oven) for 12 to 15 minutes.
Butter 1 side of the bread with softened butter and set aside. Melt 1/3 cup butter and brown mushrooms and onions over medium heat for 5 to 8 minutes or until tender. Season to taste with salt and pepper; drain and set aside.
Mix well and pour into 3 unbaked pie shells. Bake at 350° for 45 minutes. Nuts are optional.
Mix all ingredients together. Bake, uncovered, in a casserole dish for 45 minutes at 375°.
Saute onion in butter until tender. Add remaining ingredients and simmer covered for 10 minutes. Serve with hamburgers, chops, broilers, etc. Very tasty over leftover roast, sliced.
Put eggs in bowl, beat in sugar, lemon peel, juice, almonds, cream and nutmeg. Beat until mix is smooth. Put pastry in tart pans and fill half-way with mixture. Bake at 350° for 20 minutes until filling has turned golden and almost set.
Soak olives overnight in fresh water. Drain. Mix 2 ounces lye per 1 gallon water. Soak olives in this solution. Drain everyday for 3 days. Change water twice a day for 5 days. Dissolve 4 ounces rock salt per gallon. Let stand 3 days. Drain. Dissolve 6 ounces salt per gallon. Let stand 4 days. Dissolve 6 ounces salt in water and leave. "Delicious."
Boil potatoes until tender. Mash together with skim milk and pepper until smooth; keep warm. Preheat oven to 350°. Saute ground beef. Pour into colander lined with paper towels and drain fat. Return meat to pan. Add onion; cook until onion is translucent. Add bell pepper, carrots, peas, tomato, parsley, chicken stock, salt, pepper and Worcestershire sauce. Simmer, uncovered, for 15 minutes. Dissolve cornstarch in water; stir into meat mixture. Spoon into baking dish. Spread mashed potatoes over surface. Bake for 30 to 35 minutes, or until lightly browned.
Crumble sausage and fry until brown. Mix with other ingredients; pour into casserole dish. Bake for 1 1/2 hours at 350°. Serves 6 to 8 people.
Let cream cheese soften at room temperature. Add to cheese accent and Worcestershire sauce and mix well. Chop onions very fine, add to mixture and mix well. Chop meat. Add 1 pkg. and 1/2 mixture and mix well. Form mixture into a ball. Roll cheese ball in remaining meat. Refrigerate till ready to serve.
Mix vodka, whipping cream, lemon juice and powdered sugar in pitcher. Refrigerate for 24 hours. To serve, pour 1 shot glass of this mixture over ice in a glass. Add cream soda to fill. Garnish with a cinnamon stick or peppermint cane.
Cream together butter and sugar. Sift all dry ingredients together. Add alternately with eggs. Stir in nuts and fruit. Add applesauce to which 1/2 teaspoon soda and 1/2 teaspoon salt have been added. Bake in tube pan at 325° for 1 1/2 hours or until done.
Beat together the shortening and 1 cup of the sugar until light and fluffy. Add eggs, one at a time, beating well after each one. Sift dry ingredients together and add alternately with milk to the sugar mixture, beating well after each addition. Add nuts and lemon rind. Turn batter into greased 8 1/2-inch bread pan. Bake in preheated 350° oven for 50 to 60 minutes.
Blend first 5 ingredients. Then add all of flour, 1 cup at a time. Roll to 1/8-inch thickness and cut into shapes with cookie cutters. Place on cookie sheet and bake at 350°.
In skillet, brown ground beef. Drain. Add both cans of beans. In large bowl, add cheese, lettuce, tomatoes, onions and chilies. Crumble up corn chips in same bowl. When ready to serve, pour meat and bean mixture in bowl. Pour salad dressing in. Stir and serve.
Heat oven to 400°. In small bowl, mix 1/3 cup soup and 1/4 cup milk. Lightly coat chicken with flour. Dip into soup mixture. Coat with stuffing. Place on baking sheet sprayed with Pam. Drizzle with margarine. Bake 20 minutes or until no longer pink. In small pan, mix remaining soup, 1/4 cup milk, lemon juice and parsley. Over medium heat, heat thoroughly. Serve with chicken. This goes well with either rice or potatoes! It's very good!
Combine potatoes, celery, pickles, onions and corned beef. Blend mayonnaise, mustard, chili sauce, salt and pepper. Pour over potato mixture and toss lightly. Chill thoroughly. Garnish, if desired, with crisp lettuce leaves, tomato wedges and carrot curls.
Mix jello with boiling water. Add strawberries, pineapple, lemon juice, bananas and nuts. Put half of the mixture (2 to 2 1/2 cups) in an 8 x 12-inch pan. Put in refrigerator until congealed. Pour sour cream over mixture in pan, then carefully spoon rest of the strawberry mixture over sour cream. Refrigerate until firm.
Spread bean dip in pan, then mix cream cheese, sour cream and taco sauce together and spread over bean dip. Cup up green and black olives on top, then slice 1/2 green pepper, cut up tomato and then grated cheese all on top.
Cream together butter, sugar and eggs. Sift flour, baking powder, soda and salt; add to cream mixture alternating with sour cream or buttermilk. Blend in vanilla and nuts. Chill until dough is firm. Drop by spoonfuls on baking sheets about 2 inches apart. Bake at 400°. Makes about 60 cookies. Cool and ice.
Mix the first 5 ingredients; pour into a greased baking dish. Sprinkle with nutmeg and bake 30 minutes at 350°.
Boil noodles and then cook hamburger. Mix all ingredients (except pepperoni and cheese) in a 9 x 13-inch pan. Set oven to 350° and bake for 45 minutes. Remove it from the oven and add pepperoni and cheese. Bake uncovered 10 to 15 minutes or until cheese melts.
Brown onions in butter. Add next 10 ingredients. Simmer for 30 minutes and pour over frankfurters in a 9 x 13-inch baking pan. Bake at 350° (moderate oven) for 30 minutes.
Pour all canned vegetables in colander and drain. Mix vegetables well. Add celery, green pepper and onions. Toss.
Mix all and pour in baking dish. Top with grated cheddar cheese and crushed potato chips. Bake 20 minutes at 325°.
Boil unpeeled potatoes until just done. Peel and dice. Snip bacon into 1/2-inch strips and fry until crisp. While bacon is frying, saute onion with bacon. Remove bacon and onion from skillet. Stir in flour, sugar and salt into bacon drippings. Remove from heat and stir while adding vinegar mixed with water. Cook until mixture bubbles (about 2 minutes). Add bacon, onion and potatoes; stir until all potatoes are coated. Serve warm.
Combine ingredients. Serve over ice. Makes 14 servings of 6 ounces each.
Mix wet ingredients in a bowl and dry ingredients in another bowl, then mix them together gradually, leaving a few lumps. Fry on a moderately hot griddle.
Beat eggs until foamy; add flour and sugars; mix until well blended. Add butter; stir in chocolate chips and walnuts. Pour into a 9-inch deep dish pie shell. Bake at 325° for 1 hour; serve warm with whipped cream. If using a frozen pie shell, thaw completely; bake 10 minutes longer and place on cookie sheet. Recipe can be doubled. Pie freezes very well.
For dressing: Put all ingredients into blender except oil. Blend very slowly; add oil until blended (gets thick and creamy). Makes 3/4 cup.
Blend soup, milk, salt and pepper. Arrange in layers potatoes, onion and cheese. Pour soup mixture over all. Dot with butter. Cover with lid and bake 1 hour at 375°. After 1 hour, remove cover and bake 15 minutes. (Cook in 2-quart dish with cover.)
Heat oven to 400°. Spread about 1/2 teaspoon dressing on each slice of bread; place on ungreased cookie sheet. Top each with slice of corned beef and about 1 tablespoon sauerkraut. Cut cheese to fit bread; place over sauerkraut. Bake for 10 minutes until cheese is melted. Makes 24 appetizers.
Combine egg, lemon juice, anchovy paste, vinegar, Worcestershire sauce and garlic oil in a container with a cover. Shake well. Wash romaine; tear in small pieces. Pour dressing over romaine and toss. Add cheese, croutons and pepper to taste.
In a bowl, cream butter and sugar together until light and fluffy. Add egg yolk and beat until mixture is smooth. Gradually add flour and mix until just blended. Turn into a shallow lightly greased 12 x 8 pan and spread evenly with back of spoon or spatula. Dip the tines of a fork in warm water. Make narrow ridges in the dough approximately 1/8-inch deep by marking lengthwise with tines of the fork. Repeat dipping and marking until entire surface is scored with lines. Bake at 350° for approximately 1/2 hour or until golden brown. Cut into 1 1/2-inch squares while still hot. Let cool and remove from pan.
Preheat oven to 250 degrees. Place crackers in large shallow baking pan. In a small bowl combine melted butter, taco seasoning, worcestershire sauce, and seasoned salt. Pour mixture over crackers and stir well. Bake 1 hour, stirring every 15 minutes. Pour onto wax paper to cool. Store in an airtight container. Yields 6 cups.
Melt butter in frypan; saute onion, celery and garlic until tender, but not brown. Add flour and seasonings; stir until blended. Stir in green pepper and tomatoes. Cook for 10 minutes over low heat, stirring occasionally. Add shrimp; heat through.
Mix all ingredients, except tomato sauce and potatoes, carrot and onion chunks. Shape into meat loaf. Use a roasting pan with a lid. Place meat loaf in center of pan. Place potatoes, carrots and onion chunks around meat loaf. Pour tomato sauce over all. Bake at 400° for 30 minutes; reduce heat to 350° and bake until carrots are done.
Cook the potatoes and onion in butter for 20 minutes Add tomato juice, salt and pepper. Cover and simmer for 30 minutes, or until potatoes are tender. The potatoes thicken the tomato juice so that no other thickening is necessary.
Combine all ingredients in a saucepan. Simmer about 1 hour, until thick.
Partially cook broccoli. Blend soup and flour; add sour cream, onion, salt and pepper. Layer sauce and broccoli in a 2-quart casserole dish. Combine croutons with melted margarine. Sprinkle on top. Bake at 350° for 30 minutes.
Mix all together in large pot. Stir continuously over low heat until it boils. (Will scorch easily.) Cook for 10 minutes, stirring continuously off of bottom. Remove from heat and stir in chocolate chips and nuts. Add vanilla.
Cut meat from bone; do not cut completely. Press 1 clove garlic and spread between bone and meat. Sprinkle with pepper seasoning. Close meat; tie rib roast closed with butcher string. Sprinkle pepper and salt on outside of roast. Sear the ends of roast in a hot pan. Roast with bone up at 350°, approximately 20 minutes per pound. Use meat thermometer until done.
Sift flour, baking powder, salt and nutmeg. Beat eggs; add sugar, potatoes and bacon fat. Beat well. Add milk. Combine but do not beat. Add sifted dry ingredients and stir only until flour disappears. Set in refrigerator to chill. Divide dough. Place 1/2 on floured cloth. Pat out and sprinkle surface lightly with flour. Roll to 1/2-inch thickness. Cut with doughnut cutter dipped in flour. Fry in deep hot, 350°, fat until golden brown. While doughnuts are frying, roll out and cut the other part. Roll in granulated or confectioners sugar. Makes 2 dozen.
Crumble shrimp with fork. Melt butter and add other ingredients except shrimp. Mix unti smooth. Add shrimp. Take off heat. Spread on muffins. Bake at 350° for 20 minutes. Cut into fourths.
Beat shortening until creamy. Add cake mix and water until blended. Stir in brickle bits and nuts. Drop dough by tablespoons on ungreased cookie sheets. Bake at 350° for 8 to 10 minutes or until edges are browned. Top with look moist.
Mix first 6 ingredients. Mix remaining ingredients and stir well, so sugar is dissolved, then add salt and pepper to taste. Add to beans, etc.
Mix Cool Whip and sour cream. Add Jell-O powder and remaining ingredients, stirring gently. Chill.
Cut bacon into pieces and cook. Drain. To 2 tablespoons of fat, add onions, mushrooms, cooked bacon pieces, salt and pepper and saute. Add Worcestershire sauce and stir to mix. Cover and keep warm until serving. Serves 6.
Brown ground beef. Drain off grease. Add taco seasoning according to package directions. Pour into dish and let cool. Add sour cream over meat mixture, then spread refried beans over sour cream. Melt Velveeta cheese in microwave with Ro-Tel. Pour cheese and Ro-Tel over beans. Top with Cheddar cheese. Cook on 300° for 30 minutes. Serve with tortilla chips.
Sort and wash peas. Put in a large Dutch oven. Cover with water 2-inches above peas. Let soak overnight. Brown sausage, stirring to crumble. Add onion and cook until tender. Drain. Drain peas well. Stir in sausage and remaining ingredients. Bring to boil. Cover and reduce heat. Simmer 1 1/2 hours. Add water, if necessary. Yields 10 servings.
Mix mayonnaise and sour cream, pepper and horseradish to taste. Combine together.
Put butter in a 5-quart saucepan, at medium-high heat. When melted, add all the spices. Add the onion and saute until brown, then add the mixed vegetables and cook for 3 minutes.
Combine all ingredients in a large bowl. Blend well. Pour into a greased 13 x 9 x 2-inch pan. Bake at 350° for 1 hour or until cornbread tests done. Texture will be moist but firm enough to cut.
Combine all ingredients together. Spread into 13 x 9-inch pan prepared with Pam. Bake at 350° for 30 minutes or until knife comes out clean.
Use hot drippings from chicken or pork chops. For each 3 tablespoons of drippings stir in 3 tablespoons of flour and blend well. Cook and stir until lightly browned. Gradually add 1 1/2 to 2 cups hot milk. Cook and stir until thickened.
If frozen fish is used, thaw, rinse and dry. Mix Rice Krispies, salt, pepper and parsley flakes. Pour margarine in shallow pan. Dip fish in margarine and coat with crushed Rice Krispies. Place in a single layer in well-greased, Pam sprayed, or foil-lined shallow pan. Bake at 375° for about 25 minutes or until fish flakes easily when tested with a fork. Do not cover pan or turn fish while baking. Serves 6.
Preheat oven to 400°. Dissolve yeast in water. Sift flour with other dry ingredients. Cut in shortening. Add buttermilk, a little at a time, and yeast mixture to flour mixture. Combine well, adding more buttermilk or flour as necessary, to make a soft, yet workable dough. Knead gently for a few minutes on a floured board. Roll out to 1/2-inch thickness. Cut with biscuit cutter. Brush with melted butter. Place on lightly greased baking pan and bake 12 to 15 minutes. Dough keeps several days in refrigerator.
Melt butter. Add sugar, syrup, eggs and vanilla. Mix well with electric mixer. Add chopped peanuts. Pour into unbaked pie shell. Cook at 300° for 1 hour or until done.
Sift together first 5 ingredients. Mix eggs at high speed gradually. Add sugar until thick and lemony. Pour corn oil into eggs and sugar. Mix well. Add alternately pumpkin and dry ingredients, mixing well after each addition. Fold in nuts and raisins. Bake in an ungreased angel food cake pan in a 350° oven for 70 to 75 minutes. Cool completely before removing from pan.
Melt butter in saucepan. Stir in shrimp. Saute for 1 minute. Add lemon juice and stir in flour. Add cream, stirring until smooth. Add salt, cloves and paprika and simmer gently for 5 minutes. Beat eggs until light and stir in. Add sherry just before serving. Serve at once on toast or pastry shells.
Cream butter and sugar. Add eggs, milk and bourbon, mix well. Sift flour, soda and spices together several times. Add fruit and mix well. Drop by teaspoon onto greased cookie sheet. Bake at 300° for about 30 minutes. Makes about 200 cookies.
Place sugar, chocolate syrup and milk in a deep kettle (3-quart) and stir over medium heat until the ingredients are well blended. Boil without stirring, until the mixture forms a soft ball when dropped into cold water. Remove from heat, add butter, vanilla and Marshmallow Creme. Do not stir. Cool undisturbed until the mixture has cooled to warm. Beat vigorously until fudge loses gloss. Pour into buttered pan, 8-inch square. Cut into pieces. Makes 3 dozen pieces.
Cook chicken and break meat into pieces, saving broth. Melt margarine and stir into dressing and seasoning packets.
Saute vegetables in 1/2 cup oil. Add tomato sauce, tomatoes, water, salt, Red Devil sauce and Worcestershire sauce. Bring to a boil. Turn down heat and simmer for at least 45 minutes, covered. Put in shrimp and cook until done, about 7 to 10 minutes. Then add cooked rice.
Mix shortening, brown sugar, egg and molasses. Blend in remaining ingredients except granulated sugar. Cover; chill overnight. Shape dough by rounded teaspoonfuls into balls. Dip tops in granulated sugar. Place balls sugar side up. Bake at 375° for 8 minutes.
Cream the shortening, sugar and salt. Add eggs, one at a time. Add flour and milk alternately, ending with flour. Fold in flavoring by hand. Bake in a greased tube pan for 1 hour and 45 minutes at 325°. Start cake in a cold oven. Don't open the door while cooking.
Excluding crackers, mix all ingredients in a pan and heat just long enough for oil to get warm, not hot. Don't boil. Stir in crackers and toss until coated. Let cool and store in an airtight container. Chex cereals are great mixed with these crackers.
In 2-quart saucepan, heat sugar, salt, syrup and butter on low/medium until melted. Bring to boil; let bubble for 5 minutes. Remove from heat. Add baking soda. Stir. (Sauce gets fluffy and lighter.) Pour over popcorn on ungreased cookie sheet and coat well. Put in warm oven. Stir every 15 minutes for 1 hour. Cool on wax paper.
Place chicken in 13 x 9 x 2-inch baking pan. Combine remaining ingredients and pour over chicken. Marinate 1 hour. Bake, covered, at 350° for 45 minutes. Uncover and bake 45 minutes more, until tender.
Dissolve gelatin in 2 tablespoons cold water. Add 1/4 cup boiling water. When cool, add it to the whipped cream (stiff). Divide cream into 2 portions. Add melted chocolate to 1 portion and macaroons to the other. In a pan (I use spring-form pan), layer 1/2 of the white and layer chocolate, then white or as you wish, in layers. Remove the outside of the spring-form pan.
Combine cracker crumbs, sugar, butter and cinnamon. Press into bottom of 9-inch spring-form pan. Bake 10 minutes at 350°.
Combine stuffing with melted butter. Spread 1/2 of stuffing in bottom of 9 x 13-inch pan. Cook chicken until tender and remove from bone. Place shredded chicken over stuffing. Mix soup and broth together and pour over chicken. Put remaining stuffing over chicken and bake for 30 minutes at 350° until the crust is lightly browned.
Brown the meat in skillet and set aside, draining off excess fat. Heat the oil in a heavy saucepan. Add onion and cook until onion is soft and golden. Add all ingredients, except ground meat, green pepper and raisins. Stir, lower heat, cover saucepan and simmer for at least 20 minutes. Stir frequently, returning cover to pan after each stirring. Add the meat, raisins and green pepper, but if you like crisp pepper, add it just before serving. Cook for another 10 minutes. Serve with rice. Servings 8 to 10.
Take the lemon peel and cut it into paper thin strips, about 2 tablespoons. Heat oil and quickly saute the veal. Keep veal warm. Drain oil. Add lemon strips and remaining ingredients and boil until it becomes slightly thick. Pour over veal.
Place all ingredients in a small jar and seal. Shake until mixture is completely blended. Yields 3/4 cup of seasoning.
Combine ingredients. Brush mixture on ham frequently during the last hour of baking. Makes 1 cup (enough for 10 to 13 pound ham). Also good on roast chicken and turkey or as a dipping sauce for shrimp or chicken nuggets.
Preheat oven to 425°. Melt butter in baking dish in the oven. Mix Bisquick, salt, pepper and paprika in a bowl. Coat all sides of chicken with mixture. Put in baking dish, skin side down. Bake for 40 minutes. Turn chicken and bake for 15 more minutes or until golden brown.
Mix cake, dry pudding and seed. Add water and oil; beat in eggs one at a time. Bake in greased Bundt pan at 350° for 45 minutes or until toothpick comes out clean.
Saute onion in butter. Add celery, carrots, potatoes, water, salt and pepper. Simmer until tender. Add creamed corn and milk. Heat and serve.
Prepare instant potatoes as per package directions. Add the next 4 ingredients to potatoes. Blend until well mixed. Pour into large casserole. Drizzle with melted oleo. Sprinkle with paprika. Bake at 350° for 1 hour or until hot and bubbly. Serves 12.
Wash and cut up cucumbers. Let stand 24 hours. Stir as often as you can with wooden spoon. After 24 hours, wash lime mix off 3 to 4 times to make sure the lime mixture is off. Put on a towel to drain and let all the water drain off. Mix and bring to a boil the sugar, pickling spices and vinegar and let it be syrupy. Drop cucumbers in and let set for 2 1/2 to 3 hours, not over 4 hours. Bring to a boil and boil for 30 minutes. Can and seal.
Toast the bread in toaster. Spread one side of two slices with some peanut butter. Peel banana. Cut banana in half crosswise and again lengthwise to make 4 pieces. Put 2 pieces of banana on one slice of the peanut butter toast. Top with a plain slice of toast. Repeat with remaining banana and toast. Cut each sandwich in half.
Mix flour and sugar together. Mix margarine and eggs together and add to flour and sugar mixture. Press on floured board until firm; make small balls and press with fork on greased cookie sheet. Bake at 350° for 8 minutes or until brown.
Dissolve gelatin in hot water. Add salt; cool. Add ginger ale. Chill until partially set. Add rest of ingredients to the gelatin mixture. Pour in a mold. Chill until firm. Serves 6 to 8.
Brown beef, green pepper and onions. Drain excess grease. Add chili sauce and soup. Simmer 15 minutes. Serve on hamburger buns.
Cover fruit with water and soak for 1 hour. Cook rice according to directions. In skillet, melt butter. Saute onion and green pepper. Add curry. Add toasted almonds, drained fruit and rice. Put into greased baking dish. Bake 30 minutes at 375°.
Mix flour, sugar and cocoa in the top of a double boiler. Add small amount of milk (which has been scalded). Beat egg yolks into this mixture; slowly add the rest of the milk. Cool slowly.
Beat together egg, water and pepper. Combine crumbs and 1/2 cup of cheese. Dip steak in egg mixture, then crumbs. Brown steaks in hot oil. Drain on paper towels. Arrange steak in pan. Cover with pizza sauce and sprinkle with remaining cheese. Bake 20 minutes at 325°. Yields 5 servings.
Mix all ingredients except tomatoes. Fill tomatoes. Serve on lettuce with wedges of cheese.
Cream sugars and butter; add eggs and beat until creamy. Mix next 8 ingredients and add to creamy mixture. Add raisins and nuts. Form cookies into small golf ball size balls. Place on ungreased cookie sheet and mash slightly with fork. Bake in 325° oven for 8 to 10 minutes.
Preheat oven at 350°. Grease 13 x 9 x 2-inch pan. Set aside cocoa packet. Combine cake mix, 1/4 cup water, eggs and butter in large bowl. Beat at low speed with mixer; just until blended. Measure 1/2 cup batter in small bowl. Add cocoa packets, chocolate chips and 1 tablespoon water, stir until blended. Add nuts to yellow batter, spread in pan, spoon chocolate batter randomly on top and swirl with a knife. Bake for 22 to 27 minutes or until toothpick inserted in center comes out clean. Cool. Cut into 2 x 1 1/2-inch bars.
Mix dry ingredients together in a large bowl. Make a well in the center. Pour in strawberries, eggs and oil. Mix by hand. Add food coloring. Bake at 350° for 1 hour and 15 minutes. Makes 2 loaves.
Partially cook potatoes in boiling water; cool and peel. Slice 1/4-inch thick lengthwise. Put in a baking dish in layers. Boil water and sugar for 5 minutes. Add remaining ingredients. Pour over potatoes. Bake at 350° until potatoes are clear and syrup is thick.
Dissolve cherry jello in hot water; pour a layer in a 9 x 12-inch pan or 1 1/2-quart mold. Chill until firm. Chill remaining jello until firm in another pan or mold. Add rest of ingredients on top. When second pan is firm, serve upside down on clear layer and top with sweet cream.