HumbleIntelligence/food-ner-1-Million huggingface dataset:
Sift flour and sugar. Dissolve yeast in buttermilk. Cut shortening into flour mixture, then stir in buttermilk quickly. Knead until smooth and roll very thin. Cut and place one on top of another. Bake at 375° for 15 to 20 minutes.
Mix together flour, salt and cinnamon. Add egg to form dough. Roll into thin ropes. Cut into 1/4-inch long pieces. Bring honey to a boil in a small pan. Add Tayglach a few at a time. Boil slowly until golden brown, about 15 minutes. Spoon into a dish and cool. Pour remaining honey over Tayglach when ready to serve.
Hard-boil eggs. Cut eggs in half. Mix yolks with rest of ingredients. Spoon into center of halved eggs. Sprinkle with paprika.
Place sugar, syrup and water in a pan over low heat. Stir only until sugar is dissolved. Cook until soft ball forms in cold water. Beat egg whites 2 minutes at high speed until stiff. Continue beating and pour half of the mixture slowly over the beaten egg whites. Keep cooking the syrup mixture until a hard ball forms in cold water. Mix in the other half of the mixture. Add pecans and vanilla. Pour in a glass 9 x 13-inch pan.
Combine oil, sugar and eggs and beat 3 minutes at medium speed. Add flour, salt, cinnamon, soda and vanilla. Fold in apples and nuts. Bake in tube pan for 1 hour and 20 minutes at 325°.
Add to the above. Bake at 325° for 30 to 40 minutes. Double time if you double recipe. (Double all ingredients for oblong cake pan.) Ice while hot.
Mix first 3 ingredients together with hands. Roll into balls. Place on cookie sheet. Bake at 350° for approximately 10 minutes.
Place onions and celery in 2-quart casserole dish in oil. Cook 3 to 4 minutes (until tender). Blend in remaining ingredients; top with croutons. Cook in oven for 15 to 20 minutes, until heated through.
In a large punch bowl, dissolve the Jell-O in 1 cup boiling water. Add a cup of the sugar and stir until dissolved. Add the orange juice and the lemonade, prepared according to directions on the cans. Pour in the pineapple juice. Stir in the remaining cup of sugar and mix well. Just before serving the punch, add the ginger ale and some ice cubes. Makes about 30 cups. Floating orange slices makes a pretty garnish or put a cherry and the orange slices on a toothpick.
Combine sugar, flour, chocolate and cream of tartar in large bowl. Add egg yolks (slightly beaten), margarine and vanilla; mix well, then add milk. Pour into pie shell. Bake for about 45 minutes at 325°.
Sift first 3 ingredients. Beat eggs until thick and lemon colored. Gradually add sugar, then add water. Add sifted ingredients. Beat all together until smooth. Pour into greased and floured, shallow pan. Bake at 375° for 12 to 15 minutes.
Melt butter in a 1 3/4-quart saucepan. Add onion. Cook over low heat. Stir; sprinkle with flour; cook and stir 2 minutes. Add bouillon and simmer gently for 20 minutes. Add salt and pepper. Float toast on soup (in individual crocks), sprinkle with cheese and place crocks under broiler until cheese is lightly browned. Serves 4.
Place 30 x 18-inch piece heavy-duty foil in 13 x 9 x 2-inch baking pan. Place meat on foil, sprinkle with dry soup mix over top of meat and spread with cream of mushroom soup. Fold foil over meat and seal securely. Bake at 325° for 4 hours. Yields 8 to 10 servings.
In a large mixing bowl, mix all ingredients except sour cream. Fold in sour cream. Pour into a greased 9 x 13-inch pan and bake at 350° for 1 hour.
Blend shortening, peanut butter and sugars. Add egg, milk and vanilla. Beat. Add flour, soda and salt. Shape in balls. Press to flatten	slightly on baking sheet. Bake at 375° for 10 minutes. Remove from oven and press a candy kiss on each cookie.
Bring the last 4 ingredients to a boil and pour over vegetables. Let stand overnight. Drain.
Thaw spinach and drain off excess water. Mix together spinach, sour cream, onion, mayo and vegetable soup mix. Chill for 2 hours. Cut out the center of a big, round loaf of bread and fill the hole with dip. Serve with cut out bread, crackers and raw vegetables.
In skillet, saute garlic in butter. Add olive oil and heat; do not burn butter and garlic. Mix in dill, stirring over medium heat. Stir in white wine. Stir in lemon juice. Baste fish steaks plentifully during grilling. Leftover baste can be served on steaks when served. Great on salmon, swordfish and king fish.
In a 3-quart buttered casserole, stir together the sausage, potatoes, green beans, soup, cheese and onion. Bake casserole, covered, in a 350° oven for 45 minutes, or until heated through. Serves 8.
Saute bacon until lightly browned. Add onion, ham, carrot, and celery. Continue to cook until bacon is fully cooked. Pick over peas and discard bad ones. Rinse under running water. Add to bacon mixture. Add water, pepper sauce, worcestershire, ham base, and minced garlic.
Mix oil, dressing mix and garlic salt in large bowl. Add crackers. Stir gently every 15 minutes for 2 hours. Store in tightly covered container. These will keep for a long time.
Cream the butter, sugar and vanilla together until light and fluffy. Add egg and beat well. Stir in raisins and pineapple. Sift together dry ingredients and add gradually to creamed mixture, stirring until well blended. Drop by teaspoonfuls onto greased cookie sheet. Bake at 375° for 12 to 15 minutes. Makes 6 dozen.
In a pan, cook hamburger, onions, celery and peppers until brown. Drain fat. Sprinkle meat mixture with oats, parsley, salt, garlic and pepper. Core cabbage and cut into wedges. Place on meat.
Melt butterscotch chips, peanut butter and marshmallows in top of double boiler. Add noodles. Drop by teaspoon onto greased wax paper. Cool.
Soften gelatin in praline liqueur and set aside. Heat pumpkin, yolks, brown sugar, sugar, butter, cinnamon, salt and cloves in saucepan over medium heat, stirring constantly, until slightly boiling and thickened. Remove from heat. Beat in gelatin mixture until gelatin is dissolved (about 1 minute).
Cream shortening and sugar; add eggs and mix well. Dissolve soda in hot water and add alternately with rest of dry ingredients. Add nuts, raisins and oatmeal (and chocolate morsels). Shape in rolls; wrap in wax paper and put in refrigerator. (Or drop teaspoonful at a time on cookie sheet if baking immediately.) If in refrigerator, slice and bake as desired in medium oven, 350°, until desired consistency, about 12 to 15 minutes.
Mix first 8 ingredients by hand, then fold in nuts. Run a knife through the apple slices and fold into cake. Bake in a greased and floured Bundt pan at 350 degrees for 45 to 60 minutes. Combine powdered sugar, salt and vanilla. Add enough milk to make a glaze. Pour over cake.
Preheat oven to 375°. In heavy, 2-quart saucepan, melt butter. Meanwhile, on piece of waxed paper, combine bread crumbs, Parmesan cheese, basil, oregano, garlic salt and salt. Dip chicken in melted butter. Roll in crumbs to coat.
Mix first 3 ingredients. Sift flour with soda, cinnamon nutmeg, allspice and salt. Add flour mixture alternately with buttermilk and vanilla. Then add nuts and prunes. Pour into greased and floured 13x9-inch pan and bake at 325° for 45 minutes or until tests done. While cake is still hot, ice with Buttermilk Icing.
Mix dry ingredients. Stir in nuts and raisins. Dissolve baking soda in the pineapple and add with rest of ingredients to dry mixture. Bake in a bread pan at 350° for about an hour, or until it tests done. Cool on rack; wrap in plastic and store in refrigerator. This will keep for a long time.
Place chicken in frypan. Fill pan with water 1/4 inch deep. Add lemon juice. Cook on medium heat for 10 minutes each side. Remove chicken and cut into cubes.
Melt butter and chocolate together then add to potatoes. Add vanilla, mix in 10 x sugar then nuts. Spread in an 8 inch square pan (buttered lightly). Put in refrigerator to set.
Cook hamburger, onions and green pepper together. Mix ketchup or barbecue sauce, sugar, honey, applesauce and Worcestershire sauce. Mix with cooked meat and onions. Add bacon. Stir all of the ingredients into beans. Bake 45 minutes to 1 hour at 325°. This recipe fills 1 bean pot.
Cut bananas into halves lengthwise and halves widthways. Place in a casserole dish, cover with demerara sugar and lemon juice. Cover dish with lid and bake in oven at 400° or on gas mark 4 for 30 minutes. Serve with cream.
Shake flour and milk in a jar. Pour in a saucepan and cook till thick. Cool. Texture will be like paste.
Cook spaghetti according to directions. Rinse well. Toss all ingredients together. This is better if made ahead of time. Makes a large bowl.
Combine sugar, salt, syrup, oleo and cream of tartar. Cook over medium heat for 5 minutes, then add baking soda. Pour over popped corn and mix thoroughly. Bake on cookie sheet for 1 hour at 200°. Stir occasionally while baking.
Mix meal, flour and sugar well. Add egg. Mix with buttermilk. Heat oil in pan. Pour into mix. Bake at 450° until brown.
Combine eggs, ground beef and salt. Combine bread crumbs, onion, sage, salt and pepper. Add water. Divide meat into 8 portions. On waxed paper, pat each into 4-inch square. Top with 2 tablespoons crumb mixture. Roll up and seal. Make 8 rolls. Coat with flour. Brown in hot oil. Remove and drain off fat. In skillet, bring to boil mushroom soup, pimento and water. Add meat rolls and sliced mushrooms. Reduce heat and cover and simmer 25 minutes, stirring occasionally.
Make batter of Bisquick and 7-Up; dip fillets in batter and fry at 350° in deep fryer until golden brown.
Cream together the margarine, Crisco, salt and sugar. Add the eggs, one at a time. Dissolve the soda in the buttermilk; add alternately with the flour. Add the coconut and chopped nuts. Bake for 25 minutes at 350° in 3 (8-inch) pans.
Mix first 2 ingredients until very smooth. Fold in third ingredient until mix becomes creamy. Pour in crust and chill until set.
Cream together sugar and Crisco until fluffy. Add eggs one at a time. Alternate milk and flour; blend well. Add flavorings. Bake at 325° for 1 hour.
Mix sugar and flour. Add margarine, beaten egg yolks, vanilla, coconut and buttermilk. Pour into pie crust. Set aside 3 egg whites for top. Brush 1 egg white on pie crust. Bake at 300 degrees for about 1 hour or until brown and set. Beat egg whites until stiff and stir in 3 Tbsp. sugar. Spread on top of baked pie and return to 300 degree oven and bake 15 minutes or until brown.
Combine ingredients and put into greased casserole. Bake in a 350° oven for 1 1/2 hours.
Brown meat with Italian seasoning and salt, stirring to break into small pieces. Drain. Mix cheese, bread crumbs and spaghetti sauce thoroughly through meat. Stuff shells same as cheese manicotti. Makes 14 shells.
Broil liver or saute with onions in chicken fat. Grind liver, cooked onion and hard-boiled eggs until fine. Season. Use enough water to give a consistency which will be moldable.
May also add 1 package romaine noodles and additional spices (basil, parsley).
Mix dry ingredients and wet ingredients separately. Add together. Beat at low speed. Cook at 300° for about 1 hour and 15 minutes or until done. Let set in covered dish for two days. Jam will soak into cake. Slice and eat. No icing required.
Cook onions in boiling, salted water covered 20 to 25 minutes. Drain and reserve 1/2 of liquid.
Place rice in lightly greased 11 x 7 x 1/2-inch baking dish; set aside. Cook green onions in butter in large skillet over medium-high heat, stirring constantly, until tender. Add broth and remaining ingredients and bring to boil. Remove from the heat and pour over rice. Cover and bake at 375° for 25 minutes or until liquid is absorbed and rice is tender; stir before serving.
Sift sugar, flour and baking powder together. Add butter and milk and blend. Divide into two 9-inch cake pans that are greased. Sprinkle tops with flour, then brown sugar and then cinnamon. Push chunks of butter into the dough. Bake at 350° for 30 minutes. Cut into wedges and serve warm with hot chocolate after a day in the snow.
Blend together on low speed sugar, oil and eggs. In separate bowl, stir together flour, soda, baking powder and spices. Slowly mix into sugar mixture. Add pumpkin and water alternately. Grease 3 loaf pans and divide evenly. Bake for 1 hour at 350°.
In bowl combine 2 cups flour, 1/2 cup sugar and lemon rind. With pastry blender, cut butter into dry ingredients until mixture resembles coarse crumbs. Pat crumbs evenly into 9 x 13-inch baking pan. Bake until lightly browned at 350° for 20 to 25 minutes.
Mix butter, sugar, flour, milk, soda and eggs well, then add mashed bananas and chopped nuts. Bake in greased dish for 1 hour on 350°.
Mix all ingredients. Add milk to obtain right consistency. Pour into unbaked pie shells. Bake for 1 hour at 425°. Makes 2 pies.
Preheat oven to 350°. In a large skillet brown beef and drain. Add chili and sauce; simmer 10 minutes. Dip quartered corn tortillas in sour cream. In a greased 8 x 12-inch baking dish, place 1/2 of tortillas to line bottom. Top with 1/2 of meat, 1/2 of onion and 1/2 of cheese. Repeat layers. Bake 30 minutes. Makes 8 to 10 servings.
Grease or line 12 muffin cups. Combine flour, sugar, baking powder, cinnamon and salt; mix well. Combine butter, milk, egg, vanilla and apple. Add to flour mixture. Stir just until dry ingredients are moistened. Fold in raisins. Spoon batter into prepared muffin cups. Bake at 400° in upper third of oven for 20 to 25 minutes. Makes 12.
In a heavy saucepan, combine condensed milk, eggs, sugar and 4 cups whole milk; beat well before putting on the heat. Over medium heat, cook like custard; remove from heat and cool. Add cream and flavorings. Pour mixture into ice cream maker; pour in additional whole milk to the fill line. Freeze in usual manner.
Mix gelatin and 2 cups boiling water; set aside 1/4 cup of gelatin mixture. To remaining gelatin, add strawberries, pineapple and bananas. Refrigerate for 1 1/2 hours. Combine softened cream cheese, whipped topping, vanilla, confectioners sugar, nuts and the remaining 1/4 cup gelatin; mix until well blended. Frost gelatin. Refrigerate until ready to serve.
Brown meat and drain well. Add Ragu spaghetti sauce and simmer over medium heat. Mix Ricotta, Mozzarella, egg, parsley, salt and pepper. Layer in the following order in two 11 x 13-inch pans (good size so it doesn't cook over in oven): meat sauce, noodles, cheese mixture, then repeat layers.
Preheat oven to 325°. Melt margarine on stove. Add 2 cups sweet potatoes, sugar, vanilla and nutmeg. Remove from stove. Add eggs and milk; mix, then put into pie shells. Bake for 45 minutes. Makes 2 pies.
Beat egg lightly in bowl. Stir in parsley, salt, nutmeg and pepper until blended. Stir in cheeses until thoroughly combined. Stir in heavy cream. Fill cooked shells. Arrange in greased baking dish. Pour sauce over and bake at 350° for 30 minutes until bubbly hot.
Cook noodles as directed and drain. Cook hamburger and onion; drain. Add the sauce/meat with mushrooms; simmer for 15 minutes. Layer sauce mix, noodles and cheeses in crock-pot.
Cook and remove chicken from bone. Put in 12 x 9 x 2-inch pan. Put broth and soup in saucepan and bring to a boil. Pour over chicken and eggs. Combine melted margarine, pepper, flour and milk; mix to form batter. Pour and spoon batter over top. Bake at 425° for 25 to 30 minutes or until golden brown.
Combine margarine, sugar, corn syrup and water in a deep 2-quart bowl. Microwave, uncovered, on Full power for 4 minutes. Stir. Microwave 6 to 8 minutes, stirring the last few minutes. Stir in vanilla. Pour onto ungreased 9 x 13-inch pan. Sprinkle chocolate chips over toffee and spread evenly. Sprinkle with nuts. Refrigerate. When cool, break into pieces.
Melt margarine and chocolate together; cool. Beat eggs; add sugar and beat until thick. Add vanilla and chocolate. Add flour; stir until just blended. Bake in well-greased 9-inch square pan at 350° for 28 to 30 minutes. Cool before cutting.
Cook sugar, Karo and water until it strings. Then pour in raw peanuts and cook until sugar browns. Rapidly pour in soda as taken from stove.
Shred the cabbage and peppers. Put in a large bowl. Add the sugar, vinegar, salt and celery seed. Press with the hands until all the juices are blended. Chill in refrigerator for at least 1 hour.
Preheat oven to 400°. Combine onion soup mix with bread crumbs. Dip chicken in bread crumb mixture, coating well. Place in a lightly greased, large, shallow baking pan and drizzle with butter. Bake, turning once, 10 minutes or until chicken is tender. Makes about 2 dozen nuggets.
Dissolve Jell-O in 1 cup hot water. Add 1 cup juice and 1 3/4 cups cold water. Add celery, pecans, carrots, cottage cheese and drained pineapple. Mix well and place in refrigerator until congealed. Top with salad dressing. Serves many!
Mix. Cook 5 minutes longer. Stir and let set in pot for 1 hour. Pour into other container and sprinkle cinnamon on top. It will thicken as it cools.
Saute mushrooms in butter. Layer squash, 1/2 cup Mozzarella, mushrooms, remaining Mozzarella and spinach in casserole. Top with Parmesan. Bake at 400° for 20 minutes or until bubbly.
Save some coconut to sprinkle on top. Blend potatoes, butter and sugar; add eggs one at a time. Add remaining ingredients and mix thoroughly. Bake at 350° for 1 to 1 1/2 hours.
Lay chicken in a 9 x 13-inch Pyrex dish sprayed with cooking spray. Mix together onion soup mix, cranberry sauce, dressing and water. Pour over chicken and bake 1 hour and 15 minutes, or until done at 350°. Serve over rice.
Mix all ingredients together in a casserole dish, except the potato chips. Crush chips and mix half of the bag in the casserole dish. Sprinkle the rest of the chips on top of the casserole. Bake at 350° for 30 to 40 minutes until bubbly. The top of the casserole will be crunchy if you don't cover the dish.
Mix eggs, pumpkin and oil together. Then in another bowl, mix flour, baking soda, salt, nutmeg, sugar, baking powder and cinnamon, then add to above and mix. Grease 9 x 14-inch flat cake pan. Bake 45 minutes at 350°, or until done.
Place zucchini and next 5 ingredients in a 2-quart casserole. Cover with lid or vented plastic wrap. Microwave on High 13 to 16 minutes until zucchini is crisp-tender, stirring once. Ladle into bowls; sprinkle with evenly divided Parmesan and Mozzarella cheese. Makes 4 servings.
Bake potatoes in jackets until tender. Peel and grate. Combine potatoes with sour cream, 1 cup cheese, carrot, onion, parsley, salt, dill and pepper. Turn into buttered, 1 1/2-quart casserole. Sprinkle with remaining cheese and paprika. Bake at 350° for 30 to 40 minutes. Makes 6 servings.
Fry bacon crisp; crumble into pie shells. Beat eggs, cream and seasoning together. Stir in cheese. Pour equal amounts into pie shells. Bake at 325° until top is golden brown, about 35 minutes. You may substitute with ham instead of bacon if you wish.
Combine ketchup, chili sauce, brown sugar, Worcestershire sauce, lemon juice, black pepper, hot sauce and onion into bowl. Mix well. Refrigerate until needed. Cut ribs in half. Place into a stock pot, along with liquid smoke. Cover with water. Bring to a boil. Reduce heat to a simmer. Cook until tender (about 1 hour). Then place ribs over medium hot coals. Turn often until slightly brown. Brush both sides until sauce is gone (about 30 minutes).
Saute rinds in butter in skillet. Stir in juices and honey. Boil until thickened. Stir in peas and pimentos. Heat to serving temperature. Yields 4 servings.
Saute onion, celery and carrot in margarine for 10 minutes. Add flour to mixture and stir. Cook 1 minute. Combine broth and milk. Stir into flour mixture and cook until thick. Stir in salt and pepper. Add chicken. Pour into 2-quart casserole. Top with pastry and bake at 400° for 40 minutes.
Mix fruit juices with cold water. Pour over ice cubes in punch bowl. Add chilled ginger ale. Garnish with twisted lime slices. Serves 60.
Cook sausage and drain on paper towel. Sift biscuit mix. Add sausage and grated cheese. Mix well and form into small balls. Bake in a 350° oven for 10 to 15 minutes, varying according to ovens.
Combine salsa, beans, and zucchini. Spread 1/4 of the mixture over each of 4 tortillas. top each portion with 3 tablespoons cheese; cover each with another tortilla. Heat a nonstick skillet over medium heat. One at a time, carefully cook each quesadilla, turning once, until cheese is melted, about 1 minute on each side. Cut each quesadilla into quarters; serve immediately.
Place chicken breast halves between sheets of wax paper and pound firmly with a meat mallet or rolling pin until they are 1/4-inch thick or thinner. Sprinkle with salt and pepper; dip in flour and pat briskly to remove excess.
Spray an 8 or 9-inch square pan with nonstick cooking spray. Mix gelatin and water in a 1 1/2 to 2-quart bowl; microwave on High for 1 1/2 minutes, stir to dissolve completely. Add marshmallows, microwave 1 minute. Stir mixture slowly until marshmallows are completely melted and mixture is smooth. Pour into prepared pan. Refrigerate 45 minutes or until set. Loosen edges with knife. Starting at one edge, roll up tightly. With seam side down, cut into 1/2-inch slices. Serve immediately or refrigerate until ready to serve. Makes 10 to 12 pieces.
Combine first four ingredients and put in greased 2 quart casserole dish. Combine rest of ingredients and spoon over top. Bake at 350° for 45 minutes.
Melt butter until sizzling, then add oil. Dredge cutlets in flour and immediately place into frypan. Cook on high until golden, 2 1/2 to 3 minutes per side. Remove cutlets. Set aside to drain fat. Place shallots into pan and saute 2 minutes. Add mushrooms, chicken broth and Marsala cooking wine. Cook 2 minutes. Add cutlets. Turn off. Cook pasta. Drain pasta; place into a large bowl and pour chicken and liquid over pasta. Enjoy!
Combine dry ingredients. Add liquid ingredients shortly before baking. Bake in 9 x 13-inch flat Pyrex dish for about 45 minutes at 350°.
Cook noodles; drain. Mix all ingredients together. Will keep in refrigerator for several days.
Cream shortening; gradually add sugar, beating until fluffy. Add eggs and vanilla, beating well. Combine flour, soda and salt; add to creamed mixture, beating well. Stir in remaining ingredients. Drop dough by teaspoonfuls onto greased cookie sheets; bake at 350° for 10 to 12 minutes. Cool slightly on cookie sheets; remove to wire racks. Yield: about 8 dozen.
Melt the caramel candy, water and butter in a double boiler. Add pecans. Drop on tray and cool. Melt chocolate bar and paraffin in double boiler; mix until smooth. Dip caramel patties in chocolate and place on waxed paper.
Brown meat (drain). Add other ingredients. Simmer 20 to 30 minutes (good and fast). Serve with cornbread or crackers.
Slowly brown pecans in oleo. Set aside. Cook eggs slowly with pudding mix, sugar and a small amount of milk. Add flavorings and Eagle Brand milk and other milk or cream. Mix thoroughly. Pour into freezer container. Add enough milk to fill to line. Add pecans and freeze.
Mix in large bowl salt, pepper, vinegar, sugar and vegetable oil. Mix until sugar is dissolved; then pour over vegetables (onion, green pepper, green beans, yellow wax beans, red kidney beans, baby lima beans). Let set 12 hours or overnight (the longer the better).
Preheat oven to 350°. Melt margarine in bottom of 13 x 9-inch pan. Add remaining ingredients 1 at a time in order given. Bake 30 minutes; cool for 30 minutes in pan, then cut into squares. (These are very rich, so cut small!)
Line 9-inch pie plate with foil; set aside. In medium mixing bowl, combine peanut butter, 2 tablespoons butter Crisco, graham cracker crumbs and confectioners sugar. Mix well; mixture will be stiff. Set aside. In double boiler or small saucepan over very low heat, melt chocolate chips and remaining 2 tablespoons butter Crisco, stirring constantly. Remove from heat. Pour half the melted chocolate mixture into prepared pie plate. Spread chocolate about 1/2 inch up sides of pie plate. Place in freezer for about 10 minutes, or until set. Remove from freezer. Spread peanut butter mixture over set chocolate. Pour remaining melted chocolate over peanut butter layer, spreading to edges. Place in freezer or refrigerator to set. Cut or break into bite size pieces.