HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream butter and Crisco. Add sugar and cream well. Add eggs and cream well again. Add the rest of the ingredients with enough flour to make a nice soft dough and knead for a while, then shape and bake in 350° oven until lightly brown (on greased cookie sheet).
Combine water, milk, sugar, egg and margarine and mix well. Add flour 1 cup at a time, beating well after each addition. Spoon mixture into greased muffin cups. Fill 3/4 full. Bake at 350° for 20 minutes. Do not overbake. Batter can be stored for 2 weeks in refrigerator.
Wash eggplant. Beat remaining ingredients with rotary beater until smooth. Heat fat or oil (1-inch deep) to 375° in large skillet. Cut eggplant into 1/4-inch slices. Dip slices into batter letting excess drip into bowl. Fry in hot fat until golden brown, turning once. Drain. If desired, salt to taste. Yields four servings.
Mix the first 5 ingredients together. Let stand 4 hours in a covered container with cracked ice. Drain well; combine rest of ingredients. Pour over the cucumber mix. Heat to boiling point. Seal at once in hot jars.
Sprinkle liquid smoke over meat. Combine celery salt, onion salt and garlic salt; rub in both sides. Place in foil, seal and refrigerate overnight.
Beat egg whites until frothy. Slowly add sugar, beating until stiff peaks form. Add vanilla. Combine crackers, nuts and baking powder. Fold gently into egg whites. Pour into well-greased pie plate. Bake at 350° for 30 to 35 minutes. Cool. Cover with whipped cream. Sprinkle with ground nuts. Refrigerate for at least 4 hours. Serves 6.
For roux, in a large, heavy saucepan combine flour and oil until smooth. Cook over medium-high heat for 5 minutes, stirring constantly. Reduce heat to medium. Cook and stir about 15 minutes until roux is dark, reddish brown. Stir in onion, celery, garlic, black pepper and red pepper. Cook over medium-high heat until vegetables are crisp-tender, stirring often. Gradually stir in hot chicken broth and sausage. Add chicken. Bring to boiling. Reduce heat, cover and simmer 20 to 30 minutes. Serve over cooked rice. Makes 4 main dish servings.
Boil the broth; add cabbage for 10 minutes. Add potatoes and onions; cook until tender, then add the milk and Butter Buds. (The original recipe calls for heavy cream and real butter.)
Break 1 egg into 1 cup measuring cup. Fill with milk. Beat egg and milk mixture and add oil. Sift dry ingredients together. Put huckleberries into flour mixture to coat them individually with flour. Add milk mixture to dry ingredients and mix but not too thoroughly. Put in greased muffin pan and bake at 400° for about 12 to 15 minutes.
Melt butter; add flour and nuts. Spread in pan (9 x 13-inch). Bake at 350° for 10 to 12 minutes. Mix cream cheese, sugar and Cool Whip. Spread over cooled crust. Mix pudding, milk and vanilla. Let set until thick; spread over cream cheese. Top with Cool Whip. Chill
Combine pineapple, mandarin oranges and peaches. (Be sure all fruit is drained well.) Add apple chunks.
Mix and bake at 350° until done. When I make this I usually double the recipe.
Sift flour, sugar and cornstarch. Blend in butter until soft dough is formed. Shape into small balls. Place on ungreased sheets. Bake at 350° for 20 to 25 minutes or until lightly browned at edges. Makes 3 to 3 1/2 dozen. Very good. After they are cool, ice.
Slice onions and use outer rings. Put in ice water. Have hot oil ready to deep-fry rings. Dip onion rings into buttermilk, then flour mixture and then back into buttermilk and then flour, then drop into deep fryer until golden brown.
Cream butter and sugar. Add eggs. Sift flour, soda, cinnamon and allspice together; add to butter and sugar. Add raisins and nuts. (Heat raisins in pan over slow heat, stirring constantly; will prevent them from sinking to bottom of batter.) Add mashed bananas and bake in tube pan at 275° until done.
Put water and butter in a pan and bring to a boil. Boil until butter melts and cool. Add flour and boil again for 1 minute and cool again. Then add eggs, one at a time, beating well. With a spoon, drop on a cookie sheet that has been greased and floured. Bake at 350° to 400° for 45 minutes or until light brown.
Cream shortening and sugar. Add vanilla and mix. Add flour, salt, soda and cream of tartar. Mix. Last, stir in Rice Krispies. Drop by spoonful and flatten with glass dipped in sugar. Bake at 350° for 12 minutes or until lightly brown.
Mix and beat 2 minutes. Bake in a greased cake pan at 350° for 25 to 30 minutes.
Saute vegetables in hot oil until golden brown. Add tomatoes and spices; simmer for 45 minutes. Cook ravioli following directions. Serve with grated Parmesan cheese. Serves 5 to 6.
In a mixing bowl, combine All Bran cereal, Shredded Wheat biscuits, and boiling water. In another mixing bowl, cream shortening and sugar and then beat in eggs. Add bran ingredients to creamed mixture; stir well. Add flour, baking soda, baking powder and salt to creamed mixture alternately with buttermilk; mix well. Pour batter into greased muffin tins. Bake at 400° for 20-25 minutes. Makes 5 dozen muffins.
Heat 1 cup water and margarine until they boil. Add flour and stir until a ball forms (almost immediately). Let cool. Beat in 4 eggs, one at a time. Spread mixture in a glass 9 x 13-inch pan with a little of the dough mixture up the sides of the pan. Bake at 375° for 30 minutes. It will be puffy, then let cool. Mix 3 packages of the pudding with the milk; pour in prepared crust. Top with Cool Whip and drizzle Hershey syrup on top and nuts.
Melt butter in pan. Remove from heat. Stir in flour and make into a smooth paste. Gradually stir in milk. Bring to a boil. Reduce heat. Beat some of hot mixture into egg yolks. Return rest to saucepan, stirring until thickened. Remove from heat. Add crabmeat, parsley, salt, nutmeg, cayenne pepper, soft crumbs and 1/4 cup dry crumbs. Mix well. Cover and chill at least 30 minutes. Shape into cakes; dip into egg yolk mixture. Coat completely with remaining crumbs. Saute until brown. Makes 4 servings.
In a small bowl, combine mayonnaise, milk, bouillon and garlic powder. Mix well and set aside. In a 4 or 5-quart bowl, layer salad greens, macaroni, peas, tomatoes and mushrooms. Stir dressing and spread evenly over salad. Top with bacon bits. Cover and chill for 6 hours or overnight. Toss to serve. Makes 11 cups.
In a large pot or Dutch oven, cook bacon until light brown. Combine the flour and black pepper in a bowl; dip the meat in the flour mixture to coat completely. Brown coated meat in bacon fat, turning often. Add a little vegetable oil, if needed. Add onion and garlic and brown both a little. Add tomato sauce, beef broth, wine, bay leaf and thyme. Cover and cook slowly for about 1 1/2 hours. Add carrots, celery, then potatoes and mushrooms. Cook, covered, another 30 minutes, or until vegetables are tender. Serve with hot Italian bread, a large salad, fine wine and good friends.
Cook rice according to package directions. Cook broccoli; drain well and set aside. Combine rice and egg; mix well. Press firmly on bottom and sides of greased 10 x 6 x 2-inch dish; set aside. Combine soup and sauce in saucepan. Bring to a boil, stirring constantly. Remove from heat. Stir in broccoli, mushrooms and tuna. Pour into rice shell; cover and bake at 375° for 20 to 25 minutes. Garnish with olive slices.
Combine potatoes, eggs, salt and pepper. Place in baking dish. Combine remaining ingredients except pecans. Pour over potatoes. Top with pecans. Bake at 350° for 25 minutes.
Brown ground beef with onion and green pepper in slow cooking pot over medium heat of range unit. Remove excess grease.
Cream together shortening, sugar and salt. Stir in egg, molasses and vinegar. Beat well. Sift dry ingredients and stir into molasses mixture. Chill 3 hours. On floured surface, roll out to 1/8-inch thick. Cut out with cookie cutter. Place on cookie sheet. Bake at 375° for 6 minutes. Cool slightly. Remove from cookie sheet. Makes about 8 dozen.
Combine chicken and rice. Use 2 heads of raddicchio leaves and put filling in each leaf. Roll, tying with the chives.
Cook ziti; drain and set aside. Saute beef; drain excess fat. Mix with Provolone, salami, chopped eggs and 1 cup of the sauce. Put another cup of the sauce in large casserole. Add a layer of ziti, sprinkle with a little of the Parmesan. Add a layer of meat, Provolone cheese mixture, then a layer of sauce. Sprinkle with a little more Parmesan. Alternate layers until all is used. Top with remaining sauce and the rest of the Parmesan. Cover and bake in 350° oven 40 to 50 minutes. Remove cover last 10 minutes. Serves 4 generously.
Warm the Cheez Whiz and sour cream together on the stove. Layer this mixture over the sliced potatoes in a casserole dish. Bake at 350° for about 1 1/2 hours.
Drain beans thoroughly, saving liquid. In 1 quart casserole, combine undiluted soup and 1/3 cup bean liquid. Mix in beans and half the onions. Bake in moderate oven, at 350° for 30 minutes, or until sauce is bubbling. Top with the remaining onions. Continue baking 5 to 10 minutes.
Dissolve Jell-O in boiling water. Chill until it begins to set, then whip and fold into whipped cream. Cream together cream cheese, sugar and lemon juice. Add to Jell-O mixture. Pour into prepared graham cracker crust. Chill until set.
Dissolve Jell-O in water; cool. Add pineapple and chill until slightly congealed; add remaining ingredients. Chill until set. Makes 8 servings.
In a heavy 2 to 3-quart pot, combine the chicken, onion and 1 teaspoon of the salt. Cover with about 1 1/2 quarts of cold water and bring to a boil uncovered over high heat, skimming off the fat and scum as it rises to the surface. Partially cover the pan, reduce the heat to low and simmer about 10 minutes, or until the chicken is tender. Remove the chicken from the pot and with a small, sharp knife, remove and discard the skin and cut the meat away from the bones. Cut the chicken meat into strips about 1/2-inch wide and combine them in a large mixing bowl with the pickles, potatoes and eggs. Sprinkle with the remaining teaspoon of salt and 1/8 teaspoon of white pepper. In a small bowl, beat together the mayonnaise and sour cream and stir half of it into the salad. Taste for seasoning.
Put water, cornstarch and sugar in pan. Cook until clear and thick. Add strawberry Jell-O. Cool. Add strawberries. Pour into baked pie crust. Cover with Cool Whip. Refrigerate.
Cream shortening, eggs and sugar. Sift flour twice and add gradually to first 4 ingredients. Add mashed bananas. Pour into loaf pan. Bake at 350° for 1 hour.
Grind peppers. Mix all ingredients and let come to a good boil. Boil 1 minute. Set for 5 minutes. Add 1 bottle Certo. Pour in jars and seal.
Either butter the 9 slices of bread or dip each slice in melted butter. Cut off crusts and save. Cut remaining bread in cubes.
In bowl, pour 3 tablespoons soy sauce over pork. On plate, combine sugar and flour and roll pork cubes in sugar-flour mixture. Pour oil in wok or skillet and preheat, uncovered. Add 1/2 of pork and stir-fry 3 minutes or until browned. Remove or push up sides. Add remaining pork and stir-fry. Reduce heat to medium-low. Cover and simmer for 30 minutes. Remove pork. In small bowl, mix cold water and cornstarch. Stir slowly in meat drippings. Add remaining soy sauce. Cook until thickened. Add meat and walnuts. Cook 3 minutes, then serve.
Rub pork with 1 teaspoon chili powder and the garlic powder; place in baking pan. Bake in preheated 425° oven until pork is well browned and juices run clear, 30 to 40 minutes. Let stand 10 to 15 minutes. Cut into 2 to 3-inch slices; shred slices into bite-size pieces with fork. Spray medium saucepan with cooking spray; heat over medium heat until hot. Saut onion and garlic until tender, about 5 minutes. Add remaining ingredients, except Equal, salt, pepper and buns to saucepan; heat to boiling. Reduce heat and simmer, uncovered, until a medium sauce consistency, 10 to 15 minutes. Stir in Equal. Season to taste with salt and pepper. Stir pork into sauce; cook until hot, 2 to 3 minutes. Spoon mixture into buns. Makes 6 servings.
Blend all ingredients together. Pour into greased pan and bake at 350° for 40 to 45 minutes.
Cook and stir ground beef and onions until brown and onions are tender. Drain. Stir in chili powder, salt, tomatoes, beans and tomato sauce. Break up tomatoes. Cook, uncovered, over medium heat until desired consistency, about 10 minutes. Cook spaghetti as directed. Spoon about 3/4 cup beef mixture over 1 cup spaghetti. Sprinkle each serving with 1/4 cup shredded cheese.
In 8-inch round pan, melt in oven the first 3 ingredients. Sprinkle with nuts. Combine the sugar and cinnamon. Dip both sides of dough in the sugar-cinnamon mixture. Put rolls in pan. Bake 18 to 22 minutes at 375°. Cool 1 minute. Turn onto wax paper.
Preheat oven to 350°. Sift flour and salt together into bowl. In a separate bowl, cream peanut butter, butter and vanilla together; gradually add brown sugar, beating until well blended. Add eggs, one at a time; beat well after each addition. Blend in flour. Stir in peanuts. Spoon batter into greased 8-inch square baking pan; spread evenly. Bake for 30 to 35 minutes or until center is firm. Cool in pan for 5 minutes, then cut into squares. Remove from pan and cool on wire rack.
Preheat oven to 350°. Score ribs on both sides between bones. Lay ribs in bottom of roasting pan with lid. Combine coffee, sugar and Worcestershire sauce. Pour over ribs. Cover and bake 2 hours, until ribs are browned and tender, another 20 minutes or so. Ribs may be turned over after 10 minutes to brown other side.
Heat oven to 350°. Grease 8-inch cake tin. Cut butter into 4 parts and melt in saucepan with sugar and syrup; stir well with wooden spoon. Remove from heat and add oats; stir well. Spoon mixture into cake tin and put into oven for 15 to 20 minutes. Remove from oven and leave to cool for 25 minutes. Cut into 8 or 12 pieces; lift out and leave until cold. Store in airtight container.
In skillet, fry onion in butter until tender. Add remaining ingredients and mix well. Put in buttered baking dish. Bake 1/2 hour at 350°.
Cook hamburg over medium heat (so it does not really brown) with cut up onions. Pour off fat and liquid; set aside. Mix mashed potatoes with cheese, egg, salt and pepper to taste. In deep ovenproof dish, layer hamburg, onion mixture and creamed corn. Top with potato mixture. Cook in oven at 300° until bubbly and potato topping is dry and crisp. Sprinkle with paprika for color.
Preheat oven to 325°. In a bowl, combine cream cheese, sugar, lemon juice, vanilla and salt. Mix well until blended. Add eggs, one at a time, mixing well after each addition. Place graham crust tin on a baking sheet (to prevent spills). Pour in cream cheese mixture. Bake for 25 to 30 minutes until knife inserted comes out clean.
Work sugar and butter together. Gradually add flour until well blended. Bake at 325° for 1 hour. Cut in 2-inch squares while hot. Cool and store in airtight container. Melts in your mouth.
Place chicken in a large baking dish. Mix soup and cream in a bowl. Pour over chicken. Combine stuffing mix and chicken broth in a bowl. Spread over casserole. Bake at 350° for 45 minutes or until brown.
Mix dip, cream cheese and chopped olives. Chill for 1 hour. Spread half of mixture evenly on ham slices; top with cheese slices. Spread remaining mixture on cheese, line up whole olives along one side (long side) of each piece of cheese. Roll up jelly-roll fashion. Wrap in plastic wrap and chill at least 2 hours. Cut each roll into 1/2-inch slices. Yield: about 4 1/2 dozen.
Cream sugar and butter; add rest of ingredients, except for nuts. Line pan with wafers; pour mixture into pan and top with nuts. Keep in refrigerator until time to serve.
Dissolve gelatin in hot water. Add cold water, sugar, syrup and lemon juice until partially jelled. Add other ingredients and pour into oiled mold.
Mix Veg-All, chicken, water chestnuts, mushrooms and onion. Add 1 cup cheese and the mayonnaise. Refrigerate overnight. Melt margarine and crushed crackers together and top the chicken mixture. Bake at 350° for 30 to 45 minutes, until bubbly and slightly browned.
Reserve 1/2 cup Chinese noodles. In a 2-quart casserole dish, combine remaining noodles and all other ingredients. Bake at 350° for 30 minutes. Sprinkle reserved noodles on top. Bake for 5 minutes more.
Put 1/2 cup of bread crumbs off to side. Mix remaining ingredients and form into patties. Coat patties with the 1/2 cup of crumbs. Brown quickly in butter until crisp and golden brown. Serve with lemon. Excellent with creamed peas and scalloped potatoes.
Remove the crust from bread and cut into 1-inch squares. In a double boiler, melt cheese and butter. When creamy, fold in egg whites. Dip cubes into mixture. Place on waxed paper-lined cookie sheet and freeze. When frozen, place in plastic bag and store in freezer. To serve, bake at 350° for 8 minutes.
Mix all ingredients. Set by spoonfuls on baking sheet. Bake at 350° until slightly brown around the edges.
Tear cake into bite-size pieces. Place in 9 x 13-inch pan. In mixing bowl combine pudding mix, milk and sour cream. Beat until thickened. Spread over cake. Spoon pie filling on top. Chill.
Cook peas in a large saucepan. Saute pepper and onion in butter for 2 minutes. Add sauce. Stir into peas. Simmer until thick.
Mix all together. Bake in tube pan for best results. Bake at 300° until nicely brown. Cake is moist.
Mix all ingredients together and place in a greased 9 x 13-inch pan. Top with 1 cup bread crumbs. Drizzle 1/4 cup butter or oleo over crumbs. Bake in a 350° oven for 1 hour.
Let the first 4 ingredients boil for 5 minutes on low. Remove from heat and add the vanilla and salt. Stir. Pour over the popped corn. Cook for 1 hour at 200°. Take out, lay on sheet and break apart.
Preheat oven to 350°. In a small saucepan, combine first 3 ingredients. Gradually stir in milk. Add oleo, stirring constantly; bring to boil over medium heat. Stir in next 3 ingredients. Toss with vegetables. Turn into 1 1/2-quart baking dish. Sprinkle with topping. Bake 20 minutes or until bubbly and lightly browned. Makes 6 servings.
Mix all ingredients in blender. Pour into baked pie crust, graham cracker crust or into dish (for a crustless pudding). Chill for a few hours.
Combine applesauce, sugars, vanilla and egg. Mix well. Add salt, baking soda and spices. Slowly add flour; mix well. Pour into a greased and floured loaf pan. Bake at 350° for 35 to 45 minutes or until an inserted toothpick comes out clean.
Lightly oil mold with salad or cooking oil (not olive oil). Pour hot water over gelatin in a bowl and stir until gelatin is completely dissolved. Gradually add gelatin mixture to sour cream, stirring until well blended. Chill until mixture begins to gel (becomes slightly thicker). Stir in pineapple, grated carrots and chopped nuts. Turn into mold and chill until firm, about 4 hours. Unmold onto a bed of salad greens on a chilled serving plate. Makes 8 to 10 servings.
Mix together in one bowl. Roll with palms of hands long like rope, about one inch in diameter. Cut in finger shape or shape as you wish. Bake at 375° for about 15 minutes. Ice with glaze if you wish.
Mix first four ingredients together, adding just enough sauce and seasonings so you just taste them. Spread cream cheese mixture on plate (can be done the day before). Spread layer of chili sauce. Sprinkle crab on top. Garnish with minced parsley. Serve with crackers.
Mix everything except linguini in a bowl and let sit for 1/2 hour. Cool linguini and mix with mixture. Lightly toss and add salt and pepper to taste.
Cook mushrooms and onion until tender; blend in seasonings. Thicken with flour. Put filling in oiled clam shells. Sprinkle with breadcrumbs. Bake at 400° for 15 minutes.
Layer pineapple tidbits in dish. Mix juice, sugar and flour and pour over pineapple tidbits. Cover with cheese and crackers. Pour melted margarine over crackers. Bake at 350° for 30 minutes in shallow dish.
Mix together beef, egg, onion, green pepper, salt, pepper, flour, meal and ketchup. Place in baking pan and bake at 350° for 45 minutes. Put ketchup on top and brown.
In a large roasting pan, combine popcorn and nuts. Keep warm in a 250° oven. Butter sides of a heavy 1-1/2 quart saucepan. Combine sugar, honey and corn syrup in pan. Bring mixture to a boil, stirring constantly. Boil hard for 2 minutes. Remove from heat. Stir in peanut butter and vanilla. Immediately pour over popcorn mixture, stirring to coat well. Cool. Break into bite size pieces. Makes 3 quarts.
Blend well. Bake at 350° until hot and heated through. Sprinkle Mozzarella and Cheddar cheese on top. Continue baking until cheese melts. Serve with corn chips.
Combine chicken, soy sauce, vinegar, molasses, ginger and cornstarch in a bowl. Cut squash into 3 x 1/2 x 1/2-inch sticks. Cut broccoli flowerets from stems. Pare stems; cut in same size pieces as flowerets.
Cream the sugar and shortening. Add eggs, lemon extract, spices and salt. Mix well. Stir in molasses. Dissolve soda in boiling water and add to mixture. Add flour to make soft dough. Bake at 350° for 10 to 15 minutes.
In a large skillet, melt butter. Add onion. Cover and cook 10 minutes or until tender. Spread onion in bottom of a 10 x 6 x 2-inch baking dish. Top with sliced eggs; sprinkle with shredded cheese.
Beat with mixer. Refrigerate at least 2 hours. Shape into ball. Roll in crushed nuts. Serve with crackers.
Gently brown beef or veal in butter. Remove meat. Add gravy, Tabasco, Worcestershire sauce and mushrooms. Add meat and reheat. Serve over noodles, cooked and mixed with 2 tablespoons toasted sesame seed. Top with sour cream and paprika. This may be served over rice. Delicious!
Split wings at joint and discard tips or use frozen wings that have already been prepared. Deep fry until cooked and crispy, for about 10 to 12 minutes. Drain. When finished, fry. Place wings in bowl or pan. Pour melted butter over wings, coating well. Then pour hot sauce over wings, again making sure to coat wings well. Serve with celery and Blue cheese dip, if desired.
Cream margarine, oil and sugars. Beat in eggs and add vanilla. Mix dry ingredients and add to creamed mixture. Stir until well blended. Refrigerate at least 2 hours. Form into balls. Roll in sugar, if desired. Place on cookie sheet and lightly flatten. Bake for 12 minutes at 375°. Dough will keep for a week in the refrigerator.
Use coarse blade on grinder. Combine all veggies in large bowl. Sprinkle with salt. Cover with cold water for 4 hours. Drain thoroughly. Combine remaining ingredients and bring to a boil, stirring until sugar is dissolved. Stir in drained vegetables. Simmer 10 minutes. Pack in pint jars. Cold pack for 10 minutes. Makes 5 to 6 pints.
In double plastic food bag, combine all ingredients well. Shake mixture well. Rinse chicken pieces in cold water, then dip in mixture. Can deep fry or oven bake by dotting with butter and baking uncovered at 350° for 1 hour or until golden brown.
Simmer potatoes, carrots and onion in chicken stock until soft. Puree in blender, a little at a time. Add milk. Melt butter in a large pot. Blend in the flour; gradually add the pureed soup and bring to a simmer, stirring constantly. Season with salt and pepper. Garnish with parsley. Serves 4.
Mix yeast with milk. Stir in salt and sugar. Stir in eggs. Add oleo and flour. Mix very well, then knead very well or use kitchen-aide mixer with dough hook. Cover with damp cloth in a warm room until dough rises until double in size, about 1 1/2 hours. Punch down; rise again for 1/2 hour. Divide dough. Will make 2 cookie sheets or 6 pie tins. Grease pans; put in dough and let rest for 15 minutes.
Cook macaroni until slightly tender. Drain; set aside. Brown ground meat and onion in small skillet. Add tomatoes and simmer 10 minutes.
Empty cake mix and dry jello into bowl. Add oil and eggs; beat 3 minutes. Add berries; beat 1 minute. Pour into two 9-inch pans. Bake 35 to 40 minutes at 375°.
Layer in 9 x 9-inch square dish. Top with tomatoes and black olives, sliced. Serve with Tostitos.
In a fondue pot, mix chili and cream cheese. Melt together and serve on warm setting, stirring occasionally. Serve with Fritos.