HumbleIntelligence/food-ner-1-Million huggingface dataset:
Sift flour and powdered sugar together 4 times; set aside. Add salt to egg whites, beat whites to a coarse foam with electric mixer at medium speed. Add cream of tartar and flavorings. Beat until whites just begin to peak. Gradually add sugar, a tablespoon at a time and continue beating until moist, fine, glossy textured and forms stiff peaks. Using a wire egg beater, gently fold in flour and sugar, about 1/4 cup at a time. Spoon gently into a 10-inch tube pan. With knife, cut through batter to break up large air bubbles. Bake on lower rack of oven at 350° for 35 to 45 minutes. Invert pan over bottle until cold.
In a large bowl, cream together the butter, sugar and brown sugar. Add eggs and beat until smooth. In another bowl sift together the flour, baking soda and salt. Stir the dry ingredients into the creamed mixture until well blended. Stir the black walnuts in last. Shape dough into logs about 2 inches in diameter, wrap in wax paper and refrigerate until firm. Preheat oven to 350 degrees, slice the dough logs into 1/2 inch slices and place on baking sheets. Bake in preheated oven for 8 - 10 minutes.
Combine all in large kettle or crock-pot. Simmer and serve hot in crock-pot on low for 6 to 8 hours.
Take chicken fillet and put on top a slice of ham and Provolone cheese in long strips, 1/2-inch wide, then add salt and pepper to taste. Roll in flour, then in beaten eggs, then into bread crumb mixture. Fry until lightly brown, then put in oven in a baking pan or casserole and bake at 350° for 45 to 60 minutes.
Melt butter in 13 x 9 x 2-inch baking pan. Sprinkle crumbs evenly over butter. Sprinkle on coconut, chocolate and butterscotch chips. Pour sweetened condensed milk evenly over top. Sprinkle nuts evenly. Bake at 350° for 30 minutes. Cool in pan. Cut into squares.
Pour 3 cups of very strong hot coffee over 2 cinnamon sticks, 4 whole cloves and 4 whole allspice. Let stand 1 hour. Pour over ice in 4 tall glasses. Add cream and sugar for delicious spiced iced coffee.
Combine the first 3 ingredients in a small pan; bring to boil and cook 10 minutes. Drain well; squeeze to remove excess liquid. Combine spinach mixture and remaining ingredients; stir well. Cover and chill 2 hours. Shape mixture into 1-inch balls; place 4 inches apart on lightly greased baking sheet. Chill at least 30 minutes before baking. Bake at 350° for 20 minutes. Serve warm. Yields 4 dozen.
Preheat oven to 350°. Omit water called for on brownie package (you may have to add 1 tablespoon water to mixture before baking). Combine brownie mix, egg, chocolate packet and pecans. Recommend a 13 x 9 x 2-inch pan. Bake according to package instructions. Remove from oven and immediately sprinkle with bourbon. Cool completely. Combine 1/2 cup softened oleo or butter, sugar and rum. Spread evenly over brownies. Chill about an hour.
Blend together all ingredients with salt and pepper to taste. Makes about 1 1/2 cups.
Pour boiling water over shortening, sugar and salt. Blend and cool. Add beaten egg. Sprinkle yeast into the warm water; stir until dissolved and add to mixture. Add flour and blend well. Cover and place in the refrigerator for at least 4 hours. About three hours before using, roll out 1/2 inch thick and cut with a biscuit cutter; brush tops with melted butter; fold over into pocketbook shape; or pinch off about a 1 1/2 inch ball; roll and shape with your hands. (You can make rolls larger or smaller if you want to.) Place on greased pan and allow to rise at room temperature for about 3 hours. Bake at 425° for 12 to 15 minutes This batter will keep for several days in the refrigerator.
Mix and put in greased casserole. Cover with cracker crumbs. Bake 25 to 30 minutes at 300°.
Mix ingredients together well, making sure to dissolve sugar. Best when used for short ribs. Use 4 pounds ribs for 4 people. Score ribs. Marinate overnight. Cook on grill for 45 minutes to 1 hour, turning every 15 minutes. Start with bone side down. Baste as needed.
Melt margarine in a large skillet. Add coconut and chopped pecans. Cook until golden brown; stir often. Combine cream cheese and sweetened condensed milk. Beat until smooth. Fold in whipped topping. Layer 1/4 of cream cheese mixture in shell. Then layer 1/4 of caramel topping; then add 1/4 of coconut and pecans. Repeat, ending with coconut and pecans. Freeze until firm. Let stand 5 minutes before slicing. Makes 2 pies.
Mix pineapple and powdered sugar together in a loaf pan. Add buttermilk and mix well. Freeze until solid. Remove from freezer and break into small chunks with fork. Whip with electric mixer until smooth. Pour back into pan and refreeze.
Measure 2 cups broth into 2 1/2-quart bowl. Cover and microwave on High 4 minutes. Add potatoes and onions. Cover and microwave on High 12 minutes until potatoes are tender. Combine instant milk with remaining 1 cup broth. Stir until dissolved. Add milk, margarine and pepper to potatoes. Microwave on High 2 minutes. Stir and serve.
Combine cabbage and carrot; set aside. Combine sour cream and remaining ingredients. Pour over cabbage mixture and toss gently. Cover and chill until ready to serve.
In a serving bowl, toss together the carrots, orange segments and parsley. Combine orange juice and honey and pour over salad. Serve in lettuce lined salad bowl. Makes 4 to 6 servings. Serve this salad with broiled chicken, roast duck or game.
Mix and heat one hour in a 1-quart crock-pot before serving with your choice of crackers. (I have used no-fat cheese and mayonnaise, and it isn't bad, although it is not as good as the original.)
Sift together flour, baking powder, salt and baking soda. Mash bananas with rotary beater or fork. Add lemon juice and mix. Cream shortening and sugar with electric mixer at medium speed. Add eggs and beat thoroughly until light and fluffy (4 minutes, beating in all). Add dry ingredients alternately with milk. Fold in bananas and nuts. Mix after each addition. Pour into 2 greased loaf pans. Bake at 350° for 1 hour or until toothpick comes out clean. Cool in pans 10 minutes. Remove and cool on wire racks. Wrap in foil or plastic. Freezes well.
Chop nuts (1/2 cup) finely chopped and 1/2 cup coarsely chopped. Blend butter, corn syrup, maple flavor and salt. Stir in sugar all at once. Knead until smooth. Add a few drops of water if necessary. Knead in finely chopped nuts. Shape into 2 nut rolls, brush with a little corn syrup and roll in coarse nuts. Wrap and chill.
Mix together in large bowl. Form into loaf. Put in loaf pan. Pour remaining tomatoes and green chilies on top. Bake in 350° oven for 1 hour. Serves 6 to 8.
Separate eggs; beat whites stiff. Mix egg yolks, sugar, etc. Fold egg whites in; put in freezer and fill to top with milk.
Preheat oven to 425°. Wash potatoes and leave skin in. Cut in half lengthwise. Cut each half into 4 wedges. Combine all ingredients (except Pam). Dip cut sides of each wedge into cheese mixture. Spray cookie sheet with Pam. Place wedges skin side down on cookie sheet. Bake 30 minutes or until golden brown. Leftovers zap well in microwave.
Boil rice in water as directed but add the bouillon cube so the rice will absorb the flavor. Fry the zucchini in 1 tablespoon butter until slightly brown. Combine the tomatoes in a separate pot and bring to a boil. Add butter and salt and pepper. Combine the zucchini and the tomato sauce. Add the cooked rice and bring to a final boil. Season with salt and pepper as desired and serve. Serves 2 to 4. This can be reheated using tomato juice to moisten.
Cook roast in slow oven until well done and brown (275° approximately 3 hours). Mix salt and flour and add the milk gradually to make a smooth paste. Add eggs and beat two minutes with a rotary beater. Cover bottom of two bread pans with beef drippings from the roast. Pour the mixture in pans 1/2 inch deep. Bake at 450° for twenty minutes. Cut in squares for serving.
Put cider in large pan. Put all the spices in large tea bag, strainer or cheesecloth; boil for 10 to 20 minutes. Remove spices. Can be stored and reheated later. Serve hot with orange slices as floaters. Makes about 10 to 16 cups.
Combine dry ingredients of flour, salt, soda and cream of tartar; set aside. Cream brown and white sugar and oleo. Mix in oil, egg and flavorings. Mix in dry ingredients, then quick oats and then Rice Krispies. Add chocolate chips and coconut if desired. Drop by teaspoons on cookie sheet, very lightly press down a little. Bake at 350° until lightly brown on edges, about 9 minutes. Makes 5 dozen.
Mix onions, poppy seed, mustard and soft margarine. Layer cheese, ham and onion mixture on rolls. Place rolls on baking sheet. Place tops of rolls over cheese, ham and onion mixture. Place in a 350° oven and bake for 20 minutes. Watch carefully.
Cover squash with salt and crushed ice. Mix and let stand 3 hours. Drain water. Combine all ingredients and pour over squash. Heat to a boil and pack in jars and seal.
Dissolve yeast in water. Stir in honey, salt and 1 1/2 cups of flour. Beat until smooth. Stir in remaining flour. Knead 10 minutes.
Melt butter slowly in saucepan with tight fitting cover. Add unthawed peas and remaining ingredients. Cook, covered, over medium heat for 8 minutes or until the peas are just tender. Be sure not to overcook.
Brown ground beef in a frying pan. Drain fat. Add remaining ingredients. Simmer 1 to 1 1/2 hours. Spoon over toasted buns. Can double or triple this recipe.
Cook potatoes in boiling water until fork-tender. Combine brown sugar, granulated sugar, flour, cinnamon, nutmeg and allspice in a saucepan; stir in pineapple juice, syrup, orange juice and butter. Cook over medium heat about 10 minutes, stirring occasionally. Arrange half of the potatoes in a 9 x 13 x 2-inch baking pan. Pour half of the sugar mixture over the potatoes. Repeat in layers. Sprinkle pecans over the top and bake at 350° for 30 minutes or until bubbly.
Mix lemon juice and milk. Fold in whipped topping, pineapple and nuts. Pour in pie shells and refrigerate 3 hours or overnight. Makes two 8-inch pies.
Layer biscuits overlapping in bottom of Teflon Bundt pan. Melt margarine. Add Parmesan cheese, dill weed and lemon juice. Pour over biscuit ring. Bake for 10 to 15 minutes at 425°. Turn onto plate. Pull apart when serving.
Mix water with jello as is standard procedure in preparing jello. Add the orange and chill until cold. Add the ginger ale and ice cubes before serving.
Boil potatoes until they are almost done. Combine all other ingredients in saucepan. Heat on low heat until cheese melts. Put drained potatoes in 13 x 9-inch glass baking dish. Pour mixture over potatoes. Bake at 350° until potatoes are done.
Mix above ingredients in a medium size bowl. Transfer to a buttered casserole and bake at 350° for approximately 20 minutes. Serve with Melba rounds.
Combine butter, sugar and water in large saucepan. Cook, stirring frequently, until candy reaches 300° (hard crack) on candy thermometer. Quickly stir in vanilla and carefully pour into greased jelly roll pan. While still warm, place unwrapped Hershey bars on top. Spread evenly when chocolate melts. You may sprinkle with chopped nuts, if desired. When cool and chocolate has set, break into pieces.
Hand mix all ingredients; bake in muffin tins at 350° until golden brown. Makes 24 muffins.
Sift the flour, baking powder and salt twice. Set oven at 400° and prepare cookie pans. Cream shortening and blend in sugar. Mix in eggs, milk and vanilla. Add flour to form stiff dough. Chill. Roll out and cut with cookie cutter. Place on greased cookie sheet. Sprinkle lightly with sugar and bake for 10 minutes.
Brown steak and onions in butter. Add 1/2 cup water and simmer over low heat 45 minutes. Add soup and simmer 15 minutes more. Add sour cream and mushrooms and heat through until boiling. Serve over noodles.
Bake yellow cake mix according to directions, but add vanilla, coconut flavoring and coconut. Mix evaporated milk, water and powdered sugar and pour over hot cake, after pricking holes in cake with fork. Cool cake. Top with Cool Whip and coconut, then refrigerate.
Combine brown sugar, butter and cinnamon; spread in a greased 15 x 10 baking pan. Set aside. Combine eggs and milk in a shallow dish; place bread in dish and soak for 5 minutes, turning once. Place bread over sugar mixture. Bake, uncovered, at 350° for 25 to 30 minutes. Serve brown sugar side up; dust with confectioners sugar.
In saucepan, steam squash and onion in boiling water for 5 minutes. Drain well and mash. Set aside.
In a small bowl, combine soups and milk. In a shallow baking dish, layer alternately chicken and broccoli. Pour soup mixture over each layer. Sprinkle cheese on top. Bake at 350° until bubbly (approximately 20 to 25 minutes). Good with tossed salad.
Mix all ingredients in a large bowl. Spread in a 9 x 13-inch baking dish.
Combine first 4 items. Melt butter with the tarragon. Add lemon juice. Dip chicken pieces in butter mixture. Roll in potato flake mixture. Place skin side up in shallow pan so pieces do not touch. Bake in 350° oven until tender (about 1 1/2 hours). Serves 4 to 6.
Brown and drain hamburger and mix with sauteed onions and all other ingredients. Place into a pot; stir and bring to boil. Then turn on low to simmer at least 1 hour to bring out flavor.
Drain pineapple, reserving 3 tablespoons juice. Arrange pineapple on bottom of a greased 1 1/2-quart casserole. Stir together the flour and sugar and sprinkle on pineapple. Drizzle the reserved juice over all. Top with the grated cheese. Mix the crushed crackers and melted butter. Spread over cheese. Bake, covered, at 350° for 15 minutes. Uncover and bake 10 minutes longer. Serves 8 or 10.
Brown in skillet hamburger and onion. Add remaining ingredients and simmer in skillet about 20 minutes.
Cream potatoes, sugar and butter. Add eggs and milk. Sift dry ingredients together. Mix with former ingredients slowly. Roll to about 3/8-inch thick. Cut with fried cake cutter. Fry in hot grease at 360° for about one minute on each side.
Lay out one flour tortilla. Lay one piece of ham on top of tortilla. Layer Ranch dip on ham and sprinkle some black olives on, then green onions, then cheese. Roll as tightly as you can, then slice it about 1-inch thick. Chill and serve.
In medium bowl combine mayonnaise, sour cream, lime juice, honey, cumin and Tabasco sauce; mix well. Stir in coconut. Cover. Refrigerate at least 1 hour. Serve with cut-up fresh fruit. Makes about 1 cup.
Melt butter in a deep, flat dish. Salt and pepper the chicken lightly; roll in the melted butter and arrange in a single layer in the dish. Sprinkle rice over chicken and add water slowly; sprinkle onion soup mix over rice. Cover tightly and bake a 350° for 1 1/2 hours.
Divide your favorite pastry into two parts. Line pastry pan and pour apple mixture into the pan. Roll top crust and slit. Cover pie and seal edges. Bake at 375° for 40 to 45 minutes.
Wash and string beans. Set aside. In 4-quart saucepan, over medium heat, melt butter and saute onion and peppers about 5 minutes or until tender. Add water and seasonings. Bring to a boil and add green beans. Cover; reduce heat and simmer 15 minutes. Add tomatoes and continue cooking until beans are tender, about 10 minutes. Serves 4 to 6.
Mix in bowl with fork until it forms a ball. Put in pie pan and use hands to pat to cover bottom and sides of pan. Makes one 9 or 10-inch pan crust.
Mix flour, sugar, oil, milk, eggs and vanilla. Bake at 300° in 3 (9-inch) greased and floured cake pans about 30 minutes or until done. Cool well before icing. Take a drinking straw and punch holes in the layers. Put strawberries on first and let soak into cake.
Cream butter and sugar. Add vanilla. Mix flour and cocoa together; add alternately with milk. Add vinegar. Add soda in hot water. Bake at 400°.
Preheat oven to 350°. Mix together peaches, raisins, honey and ginger in casserole that has been sprayed with nonstick cooking spray. Mix together cereal, coconut and cinnamon. Sprinkle over peach mixture. Drizzle butter over all. Bake 20 minutes until hot.
Dredge meat with flour and brown on all sides in shortening in Dutch oven pot. Add 2 teaspoons salt, the pepper and water. Bring to boil; cover and simmer for 1 1/2 hours until meat is almost tender. Add rest of ingredients except peas and simmer for 45 minutes or until vegetables are tender. Season and sprinkle with peas. Makes 6 servings.
Combine fruit and sugar. Bring to a full boil. Boil for 20 minutes. Add Jell-O. Pour into sterilized hot jars and water. Boil both for 10 minutes until jars seal.
In a mixing bowl, combine first six ingredients; beat well. Stir in ice cream. Spoon into crust. Freeze for several hours or overnight. Let pie stand at room temperature for 10 minutes before serving. Garnish with whipped cream and nuts. Yield: 8 servings.
Sprinkle first 3 ingredients in bottom of tube pan. Arrange rolls in pan; sprinkle with pudding. Melt 7 tablespoons of butter; mix brown sugar and cinnamon. Pour over rolls. Let rise overnight, uncovered. Next morning, bake at 350° for 30 minutes. Turn out of pan immediately onto plate. Serve. Delicious! Great for Christmas morning. Serves 10 to 12.
Mix cranberries and marshmallows with sugar. Let set overnight in fridge. When ready to serve, add pecans and whipped cream. Stir. Very pretty.
Stir lard, salt, sugar and boiling water together until it is a creamy mass and well blended. Then stir in flour. Chill at least 30 minutes. This crust is good kept in refrigerator for several weeks and can also be frozen.
Chill Hawaiian Punch and lemonade or orange juice concentrate. When ready to serve, add ginger ale. Run it down the side of bowl. May add liquor and ice ring. Makes about 1 1/2 gallons.
In a medium bowl, combine the flour, sugar, 2 tablespoons cocoa, baking powder and salt. Stir in the milk, vegetable oil and vanilla until smooth. Spread in an ungreased 9-inch square baking pan.
Reserve 2 tablespoons of orange juice. Mix with soy sauce. Set aside. Heat 2 tablespoons of oil. Add chicken, cashews and garlic. Cook 2 minutes on hot heat. Remove chicken and cashews. Heat remaining oil in the same pan. Add onion and snow peas. Stir-fry 3 minutes. Put chicken and cashews back in pan. Stir in sauce. Cook long enough to coat with sauce. Add mandarin oranges. Heat through. Serve over rice.
Mix sugar, flour, baking powder, salt and milk into a batter. Melt the butter into an 8 x 8-inch baking dish. Pour batter over butter in baking dish. Pour the fruit over the batter. Bake at 375° for 35 minutes. Top with whipped cream or ice cream. Serve hot. Serves 6 or 8.
Pour the apple cider and maple syrup into a large stainless steel saucepan. Place the cinnamon sticks, cloves, allspice berries, orange peel and lemon peel in the center of a washed square of cheesecloth; fold up the sides of the cheesecloth to enclose the bundle, then tie it up with a length of kitchen string. Drop the spice bundle into the cider mixture. Place the saucepan over moderate heat for five to ten minutes, or until the cider is very hot but not boiling. Remove the cider from the heat. Discard the spice bundle. Ladle the cider into big cups or mugs, adding a fresh cinnamon stick to each serving if desired.
Mash bananas and soda thoroughly. Mix other ingredients and then combine with soda and banana mixture. Pour in greased loaf pan. Bake at 350° for 30 minutes or until top is brown.
Sift dry ingredients together; add other ingredients in order given. Pour into greased and floured pans. Let batter raise for 10 minutes. Smooth top of loaves, then make a slit along top. Bake at 350° for 45 to 50 minutes.
Cut sausage and chuck into chunks. Mince garlic, chop onion and simmer all ingredients until thick (one or two hours).
Combine flour, salt and dash of pepper. Coat meat cubes in seasoned flour. Brown in hot shortening in Dutch oven. Add soup, 2 1/2 cups water, onion and basil. Cover and bake in 375° oven about 1 hour. Add potatoes, carrots and wine. Cover and bake another hour or until tender.
Cook beef lightly, drain fat. Add onion and garlic, cook until soft. Stir in tomato paste, water and seasonings. Simmer, uncovered, 1 hour. Serve over hot spaghetti. Serves 4.
Mix flour, oleo and cheese. Wrap around olives. Can be frozen. Bake at 375° for 10 to 12 minutes.
Combine ground beef, onion, green pepper, meal, seasonings, milk and egg; blend well. Form into 12 to 20 balls. Roll in flour. Brown in hot shortening. Add remaining flour to tomatoes and pour over meat balls. Cover and bake in 450° oven for 35 to 45 minutes.
Preheat oven to 375°. Two egg whites beaten with a pinch of cream of tartar. When very stiff, slowly add 2/3 cup sugar. Add green food coloring to desired color. Fold in mint chocolate chips. Drop by spoonful onto greased cookie sheet. Turn off oven and place cookies in and leave overnight.
In large skillet over medium heat, saute onion, green pepper and garlic in oil about 5 minutes or until tender. Stir in tomatoes, bay leaf, thyme, salt and pepper. Cover and simmer 15 minutes. Meanwhile, let fish stand at room temperature to thaw slightly, then cut in 1 inch cubes. Add to sauce. Cover and simmer 10 to 15 minutes or until fish flakes easily with fork.
Sift flour, baking powder, salt, nutmeg and sugar. Stir in egg, milk and apples. Fill greased baking tins 2/3 full. Bake 20 to 25 minutes at 350°. Remove from pan. Roll in 1/2 cup melted butter first, then in mixture of 1 teaspoon cinnamon and 1/3 cup sugar.
Empty jello and Knox gelatine in separate bowls. Dissolve jello with 1 cup boiling water and Knox with 1/2 cup cold water. Pour 1 flavor of jello in a 9 x 13-inch pan. Place in refrigerator until set, about 30 minutes.
Line 2 muffin pans with paper cups. Set aside. Mix Bisquick and milk. Working with half of the dough at a time, knead the dough ten times on a floured surface. Roll dough out into a rectangular shape 1/4-inch thick. Spread melted margarine over the dough. Mix equal parts of cinnamon and sugar. Sprinkle generously on the entire dough surface. Spoon the chopped apples about 1 inch from the long edge along the entire length of the rectangle. Roll from the apple edge. Cut about 1 inch intervals. Place in paper cups. Baste with a little milk. Bake at 450° for 10 minutes or until brown. Yields 2 1/2 dozen rolls.
Mix together ingredients and place in a greased 9 x 13-inch pan. Bake at 350° for 25 minutes.
Heat in double boiler (do not cook) 1/2 cup white sugar and 1/2 cup corn syrup. Add peanut butter, Rice Krispies, corn flakes, salt and vanilla. Smooth into 8 x 12-inch pan.
Preheat oven to 350°. Combine sugar through corn syrup (first 9 ingredients) and cream well. Add three eggs and blend well. Add honey and molasses. Add raisins and blend. Add flour and blend well. Spread mixture on parchment lined cookie sheet. Bake one egg and moisten top of egg wash. Bake at 350° for 15 minutes. Cool. Cut into 2 x 4-inch rectangles.
Stir ingredients together until smooth. Pour in graham cracker shell. Bake at 325° or 25 to 28 minutes.
Mix sugar, vinegar and salt. Pour over cabbage and green pepper. Let stand for 1/2 hour or longer to develop flavors. Yields 6 to 8 servings.
Cook shells until done and drain. Chop fine the olives, salami, pepperoni, cheese, onions, celery, green peppers and tomatoes. Combine with shells. Mix together pepper, sugar, oregano, vinegar, oil and salt. Pour over shell mixture.
Heat, but do not boil, vinegar and celery salt. Cook eggs and peel while still warm. Add onion. Pour vinegar mixture over eggs and onions. Let stand for 2 days. Better if left to stand longer.
Place chocolate and shortening in a small saucepan. Cook and stir over low heat until melted. Cool 15 minutes.
Dice potatoes in jacket. Add celery, green onions, Italian dressing and Cavender's Greek seasoning; salt and pepper to taste. Toss thoroughly. Refrigerate overnight and add Miracle Whip as desired and serve.
Melt oleo, peanut butter and chocolate chips. Pour over Rice Chex and pur in large plastic bag and add powdered sugar. Shake real good. Mix will look like a mess when you put into bag, but sugar coats each piece.