HumbleIntelligence/food-ner-1-Million huggingface dataset:
For starter, combine 1 cup flour, 1 cup sugar and 1 cup milk.
Dredge chicken in flour. Cook a few pieces at a time in large, heavy skillet. Remove pieces as they brown. To drippings, add onions and cook until tender, about 10 minutes. Blend in curry powder and cook 1 minute longer. Return chicken to pot and add broth, tomatoes, carrots, apples, salt and pepper. Over high heat, heat to boiling. Reduce heat to low, cover and simmer 20-25 minutes, until fork tender. Skim off fat. Add green beans and cook 10 minutes linger. Add corn and heat through. Serves 4-6.
Be sure water covers cucumbers. Let set 24 hours. Rinse real good, then cover with alum water (2 gallons water to 1 box alum). Let set 24 hours. Rinse slightly and drain. Make syrup (2 quarts white vinegar, 9 cups sugar, 2 tablespoons pickling spices tied in bag and boiled with pickles). Use 1 teaspoon turmeric. Heat; pour over cucumbers. Let set 24 hours, then bring all to boil. Cook for 5 minutes, then can.
Mix liquid ingredients together. Mix flour, sugar, salt and soda together and add to liquid mixture. Mix to a smooth batter. Add cereal and nuts. Mix it all together. Refrigerate overnight. Batter makes four dozen muffins. Use muffin tins with cupcake liners. Bake at 400° for 20 minutes or until they are set up on top.
Mix oil, sugar, eggs and vanilla. Add flour and cinnamon sifted together alternately with pineapple. Bake in tube pan at 350° for 1 hour and 10 minutes.
Melt cheese and butter in microwave. Add everything else. Spread on English muffins (mixture runny). Freeze for 1 hour only. Take out. Cut into 8 pieces. Put back in freezer in baggies. Bake frozen at 350° for 8 to 10 minutes.
Mix ketchup, Coke and worcestershire sauce. Spread over fryer pieces. Cook in covered skillet at 200 degrees, turning occasionally until done.
Stir dressing mix, orange juice and vegetable oil in large bowl. Add chicken and vegetables; toss to coat. Cover. Refrigerate 3 hours. Arrange chicken and vegetables on skewers. Broil 3 inches from heat 16 minutes or until cooked through turning frequently. (We cook them on grill in Summer time.)
Combine all ingredients; mix well. Marinate beef 1 hour or longer. Grill to desired doneness.
From Jane's Grandmother's cookbook. Very old. No date can be found. This recipe was from the "House Keeping in Old Virginia". The cake was to be baked in a wood stove until done (350°).
Mix together ingredients. Pour over hot base and bake 20 minutes at 325°. Sprinkle with confectioners sugar.
In bowl, soften yeast in 1/4 cup warm water (110° to 115°). Stir in eggs, 1/4 cup sugar, sour cream, 6 tablespoons butter and salt. Stir in 2 3/4 cups flour. On floured surface, knead in enough flour to make a moderately soft dough that is smooth and elastic. Place in greased bowl; turn once. Cover and let rise until double (1 1/2 hours). Punch down.
Cook first 3 ingredients to soft ball stage. Take off fire; add peanut butter, marshmallow cream and vanilla. Beat and pour into buttered pan.
Boil one chicken with one teaspoon salt. Debone chicken and put into broth. Mix flour, eggs and water. Shape mixture into ball and roll on floured board until thin; cut into strips and put in boiling broth.
Chop onion, reserving half for filling. Cook beef and remaining onion in a large skillet over medium-high heat, 5 to 6 minutes, stirring until beef crumbles and is no longer pink; drain and return to skillet.
First Day: Pack washed cucumber slices into a large, plastic or glass jar. Add alum and cover with water.
Tiramisu, which in Venetian dialect means "pick me up", is a very old dessert that was first concocted in or around Venice toward the end of the 1700's. Legend has it that it was formulated for Casanova and other rakes, craving the energy generated by its high content of caffeine and sugar.
Bake pie shell. Cook 1 cup of fresh blueberries, sugar, water and cornstarch together until mixture begins to thicken and turns blue. Into cooled pie shell, put remaining 3 cups uncooked blueberries. Pour cooked mixture on top. Refrigerate; top with Cool Whip.
Drain juice from pineapple chunks. Save juice. In double boiler, mix pineapple juice, sugar, butter and cornstarch. Mix fruit. Pour paste over fruit after paste has cooled.
Combine egg nog, sugar, corn syrup and salt in a 2 1/2-quart saucepan. Cook until syrup reaches 235° on candy thermometer or until it forms soft ball when dropped into cold water. Stir frequently to prevent scorching. Cool sugar mixture to lukewarm and add butter, beating constantly until candy begins to lose its gloss. Stir in cherries and nuts and spread into buttered pie plate. Do this quickly or candy will set in saucepan. Cool and cut into squares.
Cream oil and sugar. Add eggs one at a time. Beat well. Sift soda and flour. Add flour and buttermilk alternately. Add flavoring and food coloring. Bake in 3 layers at 350°.
Mix all dry ingredients. Add onion and mayonnaise. Sprinkle with paprika. Bake at 400° for 30 minutes.
Place brisket into roasting pan or Dutch oven or crock-pot, add water, garlic, bay leaves and salt and pepper to taste. Bring to boil. Cover, reduce heat and simmer 2 1/2 hours. Add potatoes, carrots and onions; cook covered 10 minutes. Add cabbage, cook, covered 15 to 20 minutes. Remove bay leaves. Yields 6 to 8 servings.
Mix flour, baking powder and salt. Make a hole in flour mixture and into it put eggs (unbeaten), sugar and butter. Mix well. Add soda to buttermilk and add them and nutmeg to first mixture. Mix and roll out; cut with a doughnut cutter or form into desired shape. Fry in a heavy aluminum skillet, turning once until they are brown. Makes 2 dozen.
Stir milk and oil into egg. Add dry ingredients and mix well. Stir in berries. Stir into 12 muffin-lined cups. Top with Crumb Topping. Bake at 400° for 20 to 25 minutes.
In medium saucepan, combine water, sugar, cloves and cinnamon. Bring to a boil, stirring occasionally. Reduce heat and simmer for 15 minutes. Remove from heat and add tea bags. Cover and steep 5 minutes. Remove tea bags and strain; cool slightly. In a large pitcher, combine fruit juices and tea. Chill and serve over ice or heat and serve in mugs.
Cream butter and sugar; add eggs and bananas. Add nuts, buttermilk and vanilla. Add flour, soda and salt mixture. Beat well. Pour in greased loaf pan and bake at 325° until done, about 1 hour.
Place beef in a large pot with 2 1/2 quarts water. Add 1 tablespoon salt, pepper and 1 chopped onion. Combine bay leaves, oregano and thyme; tie in a cheesecloth bag and drop into pot with meat. Cover and simmer 3 hours. Cut meat into bite size pieces and add to stock. Add potato chunks, cabbage, 1 chopped onion and 1 tablespoon salt. Simmer for 1 hour. Add 2 cups water, tomatoes, sugar, frozen veggies and 1/2 teaspoon salt. Cook for 1 hour longer. Yields 6 quarts.
Beat together the first six ingredients slowly until blended. Chill 5 minutes, then fold in Cool Whip and miniature marshmallows. Pour into 9 x 13-inch dish and top with nuts. Chill overnight or for several hours.
Bake at 350° for 30 minutes. (Push about 1/4 cup cream through the baked casserole; let set 10 minutes, then serve.)
Beat egg. Add sugar and beat well. Add flour and melted butter or margarine. Add almond extract and beat well. Pour over berries. Sprinkle sugar and cinnamon over batter before baking. Bake in preheated 350° oven for 35 to 45 minutes. Do not overbake.
Saute onion in butter; add remaining ingredients. Put in a baking dish. Bake at 350° for 35 to 40 minutes.
Spread filling in 8-inch square buttered pan. Put dry cake cake on top. Drizzle melted butter over cake mix. Sprinkle with nuts and bake at 350° for 50 to 60 minutes.
In large pitcher, combine ingredients. Chill. Stir before serving. Garnish with whipped cream and nutmeg, if desired. Refrigerate leftovers. Makes 1 quart.
Beat eggs; combine them in a saucepan with the sugar, flour and juice from the pineapple. Cook over medium heat, stirring constantly, until thick. Set aside to cool. When cool, stir into the fruit-marshmallow-cheese mixture. Serves 8 to 10.
Combine first 4 ingredients in large bowl. Saute celery and onion in butter until clear. Add to first 4 ingredients and toss well. Add eggs and water. Stuff turkey or chicken or bake in greased, covered casserole dish for approximately 1 hour.
Mix the dry ingredients well. Add eggs, water and oil. Mix well. Add bananas and mix. Pour into greased and floured tube pan and bake about 55 minutes in 325° oven. Let cool in pan. Turn out and glaze with mixture of 1/2 banana (mashed), 1 tablespoon lemon juice and 2 cups powdered sugar.
Coat pieces of chicken heavily with crumb mixture. Bake in shallow pan, uncovered, 30 to 35 minutes in a 450° oven.
Melt shortening. Remove from heat; add sugar, eggs and vanilla. Beat well. Add dry ingredients, then chocolate chips and nuts. Spread in a 13 x 9-inch, well greased and floured pan. Bake at 350° for 30 minutes.
Brown hamburger in a	large skillet; drain off excess fat. Stir in the chopped onion; continue cooking over low heat for 10 minutes. Add chopped green pepper, sliced olives, stewed tomatoes, tomato sauce, drained corn and chili powder. Simmer over low heat for 20 minutes. Place in a 9 x 13 x 2-inch baking dish. Stir in 3/4 of the crushed corn chips and 3/4 of the grated cheese. Sprinkle the remaining chips and cheese over the top. Bake, uncovered, in a 350° oven for 30 minutes.
Bring a large pot of water to a boil while you prepare the sauce. In a large skillet, melt 2 tablespoons butter and saute peppers and yellow onion over high heat, stirring, 2 or 3 minutes, until well-wilted. Add crawfish tails, Creole seasoning, pepper flakes and salt. Reduce heat and cook 2 to 3 minutes.
Cream butter (not oleo). Heat milk; add yeast. Pour over butter and sugar. Add flour enough to make dough firm. Place in refrigerator overnight or 1/2 day. Roll out thin; spread with walnuts and brown sugar to which enough water is added to moisten. Spread filling. Cut in rectangles; roll in crescent shape. Roll in sugar and bake until nice and brown. Bake at 350° for 10 to 12 minutes.
Saute onions, green peppers and garlic in oil. Blend in flour and seasonings. Add tomatoes and cook until thick stirring constantly. Simmer for 20 minutes. Add shrimp. Heat through. Shrimp should simmer 3 to 5 minutes to be done. Serve over rice. Serves 4.
Cut meat into 1-inch pieces; dredge in flour mixed with salt and pepper. Heat skillet with the oil; lightly brown on all sides. Transfer meat to a buttered 2-quart casserole. Lightly brown onions and celery in oil; add to the meat. Heat soup and water; add to meat mixture. Add bay leaf and cloves; stir well. Add potatoes and carrots; stir well. Cover casserole and bake at 325° for 1 1/2 hours. Take out the bay leaf before serving. Serves 4.
In 2-quart saucepan, stir together first 4 ingredients. Stirring occasionally, bring to boil over medium heat. Stir in remaining ingredients until well blended. Press evenly into greased 13 x 9 x 2-inch baking pan. Bake at 400° for 8 to 10 minutes or until edges are lightly brown. Cut into squares. Store in	tightly covered container.
Combine flour, soda, salt and spices. Beat butter and sugar until fluffy. Beat egg. Combine 2 tablespoons of the egg with the molasses and beat into butter mixture. (Save remaining egg for another use.) Stir in flour mixture. Divide dough into 2 pieces; chill at least 1 hour. Heat oven to 350°. Roll out 1 piece of dough at a time between sheets of floured waxed paper to about 1/8-inch thick. With a 3-inch cutter, stamp out cookies. Dust off excess flour. Put about 1 inch apart on ungreased baking sheets. Bake until edges begin to brown, about 10 minutes. Cool. Put about 1/2 cup ice cream on 8 of the cookies. Top each with another cookie. Press down slightly and smooth edges. Freeze. Makes 8 Sandwiches.
Mix flour, baking powder and salt. To this mixture, add Crisco and work together. Add vinegar to ice water. Then add to previous mixture. Roll. Makes 3 medium pie crusts or whatever, depending on the thickness of the crusts you roll.
Combine all ingredients in order listed. Place in unbaked pie shell. Bake at 350° for 30 minutes. A golden brown crust will form on top.
Brown hamburger meat in skillet. Mix all ingredients together. Top with bacon strips. Bake at 350° for 35 to 40 minutes.
Combine beans, mustard, onion, barbecue sauce and rest of ingredients; top with bacon. Cover and cook with microwave energy 10 minutes.
Combine vegetables in large bowl; toss lightly. Combine remaining ingredients; stir well. Pour over vegetables; stir gently. Cover and chill overnight. Use slotted spoon to serve. Keeps well in refrigerator until used.
Preheat oven to 350°. Mix stuffing with butter. Spread half of mixture in a 12 x 7-inch baking dish. Cook squash and onion in boiling water for 5 minutes. Drain. Mix soup, sour cream, carrots and cooked squash. Toss lightly to combine. Sprinkle remaining stuffing on top. Bake for 30 to 40 minutes until top is brown and bubbly.
Beat first 7 ingredients in an electric mixer for 10 minutes. In separate bowl, cut apples up in fine pieces. Add cinnamon, sugar and nuts. Grease and flour a tube pan. Arrange in layers, first batter, then apples. Bake 1 hour at 375°.
Brown meat and onion in butter until done. Add beans and cook 10 minutes. Mix last 4 ingredients and add to other mixture. Cook over low heat, stirring frequently, for 45 minutes. Makes about 8 servings.
Cream together the margarine, cream cheese and powdered sugar. Mix together the milk, pudding and Cool Whip. Mix these two mixtures together.
Combine and bring to boil. Turn to medium heat. Boil to hard ball on candy thermometer. Add vanilla. Pour into buttered muffin pans and place lollypop or popcycle stick in each.
Blend sugars with butter until creamy. Add egg, oil and next 5 ingredients and blend well. Add final 4 ingredients and mix. Roll into small balls, press with fork. Bake on ungreased cookie sheet for 10 to 12 minutes in oven preheated to 350°.
Dissolve yeast in 4 tablespoons warm water. Sift dry ingredients together. Add remaining ingredients, stirring well. Roll out on floured surface. Cut out biscuits. Bake at 400° until brown in ungreased pan. Dough may be stored in refrigerator for several days.
Melt butter in bottom of 9 x 13-inch cake pan. Pour brown sugar over butter. Add drained pineapple. Mix cake mix using pineapple juice plus enough water to equal amount called for by mix. (Optional: Can use rum to equal liquid instead of water.) Bake as directed. Turn cake out of pan when done. Serve with Cool Whip.
Combine all ingredients. Lightly spray oven-to-table dish or Pyrex pie plate with Pam. Add mixture and bake at 325° to 350° for 20 minutes or until bubbly. Serve hot with snack rye crackers, bagel, pita chips, endive or veggies.
Drain pineapple juice, saving 1/4 cup juice; set aside. Place chops in a large, shallow dish. Combine pineapple juice and next 5 ingredients, mixing well. Pour over chops. Cover and marinate in refrigerator for 2 hours or overnight. Remove chops, saving marinade. Grill over medium coals 40 to 45 minutes, turning frequently and basting with marinade during last few minutes of cooking time.
Dissolve yeast in 1/4 cup water. Add one teaspoon sugar; set aside. Place shortening and remaining sugar in large mixing bowl. Add 2 cups boiling water, mix and cool to lukewarm. Beat in eggs and yeast. Stir in 1 1/3 cups flour and beat until smooth. Stir in enough flour to make a soft dough. Cover bowl with plastic wrap and put a plate on top. Place in refrigerator. After 2 hours, punch bowl; let set overnight in refrigerator.
Drain beans, then put in a saucepan; cover with water. Boil for 10-15 minutes. Brown sausage; drain off fat. Add to slow cooker with beans and remaining ingredients. Cover and cook on low 8 - 12 hours. Serve with Parmesan cheese and Italian bread.
*Tip: Thin slices cut from a 5-ounce or 6-ounce package of Hormel pepperoni can be used.
Pour melted butter into 8-inch round cake pan. Sprinkle onion, dill and poppy seed over butter. Place cheese in large Ziploc bag. Cut biscuits into 4 pieces. Add biscuits to bag and shake. Arrange biscuits in pan and sprinkle with remaining cheese. Bake at 400° for 14 to 16 minutes or until golden brown. Serve immediately.
In bowl, mix eggs and milk. Beat until well blended. Add 1/4 teaspoon vanilla and 1 tablespoon cinnamon sugar. Sprinkle in nutmeg. Dunk bread in mixture and fry until golden brown.
Brown meat slowly; add garlic, salt, tomatoes, tomato paste and seasonings. Simmer, uncovered, 30 minutes, stirring occasionally. Cook noodles in large amount of boiling salted water until tender; drain and rinse. Beat eggs. Add remaining ingredients, except Mozzarella. Layer half of the noodles in 13 x 9 x 2-inch baking dish. Spread half the Ricotta filling. Add half of the Mozzarella cheese, then half the meat sauce. Repeat layers. Bake at 375° for about 30 minutes. (Or assemble early and refrigerate; bake 45 minutes.) Let stand 10 minutes before serving. Serves 8 to 10.
Mix dry ingredients together. Stir in crackers. Pour oil over cracker mixture; stir from bottom. Seal in airtight container. These will stay fresh for several weeks. Makes 6 cups.
Sift flour with soda, cinnamon, ginger, cloves and salt. Cream shortening; add sugar and molasses. Blend well and add egg. Then add dry ingredients. Form into balls the size of small walnuts. Roll in granulated sugar. Press a raisin in center of each cookie before baking. Bake at 375° for 10 to 15 minutes. Makes 24 to 30 cookies.
Put tomatoes in boiling water to remove skins. Put skinned tomatoes back in pan and squish them until they are in pieces. Add salt (to taste) and the rest of ingredients. Simmer until thick. Store in Mason jars.
Preheat oven to 375°. In medium bowl, stir together flour, baking soda and salt. In large bowl, with electric mixer at low, cream butter and sugars. Add egg and vanilla; beat until well blended. Add flour mixture; beat until blended. Stir in coconut, chocolate and pecans. Drop by teaspoons 2 inches apart onto ungreased cookie sheet. Bake 12 to 15 minutes until lightly browned. Remove cookies to wire racks to cool. Store cookies in lightly covered container.
Mix all ingredients and pour into an 11 x 15-inch well-greased pan. Bake at 350° for 30 minutes. When cool, cut into squares.
Preheat oven to 350°. Scoop out the centers of the apples. Place apples on a cookie sheet. Fill the holes with red hots candy. Bake for 35 to 40 minutes. Remove from oven and top with gummy worms.
Mix. Pour mixture over 2 (12 ounce) packages of oyster crackers. Let set for 1 hour.
Scald milk and stir in rice. Add salt to taste and let cook until tender but firm and milk is absorbed. Let cool. Turn Ricotta into a bowl. Add sugar and beat until smooth. Add eggs one at a time, beating well after each addition. Add raisins (optional) and flavoring and blend well. Fold in cooked rice.
Beat butter at medium speed with electric mixer until it is fluffy; gradually add sugars, beating well. Add egg and vanilla, mixing well. Combine flour, baking soda, baking powder and salt. Gradually add to butter mixture, mixing well. Stir in morsels and nuts; drop by rounded teaspoonfuls onto a lightly greased cookie sheet. Bake at 350° for 8 to 10 minutes or until lightly brown. Cool on wire racks. Yields 5 dozen.
Place first 6 ingredients in a blender, adding drained bean liquid to come just below the level of the beans. Puree to an almost smooth, thick paste. If a thinner consistency is desired, add more liquid. Taste for seasoning and correct, if necessary. Place in a shallow platter and cover with 2 tablespoons olive oil. Garnish with whole beans and parsley.
Combine all ingredients and beat well. Good on lettuce wedges or tossed salad.
Brown meat, celery, onion and green pepper. Mix all together with other ingredients. Bake 2 hours at 350°, uncovered, in a 2-quart casserole.
Peel and grate potatoes. Beat egg yolks; stir in potatoes and flour, baking powder and salt. Beat egg whites until rounded peaks are formed. Fold into the potato mixture. Spoon about 2 tablespoons of batter in a hot greased skillet. Brown on both sides. Makes about 1 dozen.
Mix all ingredients. Store in jars. As needed, use 2 heaping teaspoons per cup of hot water. If you do not use dehydrated lemon rind, you may add a dash of lemon juice or slice of lemon when you add hot water.
Mix pudding with milk. Mix jello with water. Allow to cool. Afterwards, combine all other ingredients with pudding and jello. Put in long Pyrex dish to chill.
Preheat oven to 375°. Separate chicken wings at joints and dispose of wing tips. Bake wings on greased aluminum foil covered baking sheets for approximately 20 minutes. Meanwhile, mix sauce ingredients. Baste with sauce every 10 minutes for another 50 minutes. Serve with extra napkins.
Mix lemon juice and seasonings. Brush onto fish; let stand in refrigerator for 1 hour. Next, brush the fish with margarine. Spray rack on baking pan with Pam. Place fish on rack and put the pan in a preheated oven. Broil uncovered for 10 minutes on each side or until done. Serve hot.
Combine first 5 ingredients. Place in serving dish, cover with chili sauce and sprinkle with crabmeat. Chill. Serve over Ritz crackers.
Melt 1/4 cup of margarine in saucepan and set aside. Cut remaining 1/2 cup of margarine/butter in half. Put margarine and flour in mixing bowl. Mash with fork to make creamy mixture. Set aside.
Peel potatoes and slice into thin rounds (like for potato chips). Parboil; drain and set aside. Combine beef, spices, onion and finely cut parsley or cilantro. Shape into hamburger patties or 4 to 6-inch sausage rolls.
Cook the squash with onion. Drain and mix with other ingredients. Bake in 350° oven for 30 or 45 minutes.
Put carrots, onions, green peppers into casserole dish. Bring the remaining ingredients to a boil and pour over the carrot, onion, green pepper mixture.
Brown hamburger meat; add sauce and simmer. Boil noodles; layer hamburger mixture, noodles and cheese. Bake at 325° for 30 to 45 minutes.
In a large Pyrex dish, rub margarine in dish. Mix all the ingredients together. Bake at 350° for 40 to 45 minutes.
Mix ingredients with electric mixer. Roll into balls and place on cookie sheet; bake in a 350° oven until browned, about 30 minutes. Sprinkle with paprika, if desired. Can freeze and reheat 15 minutes at 350°.
Combine shortening, salt and peanut butter; mix well. Gradually add sugar; cream after each addition. Add eggs and milk, mixing well. Sift together flour and soda. Blend with first mixture. Drop teaspoonful of dough onto ungreased cookie sheet. Bake at 350° for 15 to 20 minutes or until light brown.
Beat eggs slightly; add salt and enough flour to make a stiff dough. Knead well. Let stand 1/2 hour, covered. Roll out very thin. Spread on cloth to dry. Must not be sticky or so dry it will be brittle. Cut into 3-inch strips. Layer them, cut crosswise in very fine strips and toss them lightly to separate. Spread out to dry. Put into covered jar for future use. Drop into boiling soup 5 minutes before serving.
In a large mixer bowl, combine all cookie ingredients. Beat at low speed, scraping bowl often, until well mixed, 1 to 2 minutes. If desired, divide dough and color with food coloring (mix in well). Wrap dough in waxed paper or plastic wrap. Refrigerate until firm, 2 to 3 hours. Preheat oven to 400°. Roll out dough, 1/3 at a time, on a well-floured surface to 1/4-inch thickness. Cut out with cookie cutters (hearts for Valentine's Day, animal shapes for any day, Christmas shapes, etc.). Place 1 inch apart on ungreased cookie sheets. If desired, sprinkle colored sugars over tops or bake and decorate later with frosting. Bake for 6 to 10 minutes, or until edges are lightly browned. Remove immediately; cool completely.
Melt butter in small pan and add rolled oats; stir until all oats are coated with butter. Beat egg until foamy. Add sugar and beat until light. Add baking powder and flour to egg mixture, then mix in oatmeal and butter mixture. Stir in orange rind. Grease and flour cookie sheet. Drop batter, 1/2 tablespoon at a time, about 3 inches apart. Bake at 350° until golden (about 8 to 12 minutes), watching carefully. Allow to cool about 1 minute, then remove. Makes 4 dozen cookies.