HumbleIntelligence/food-ner-1-Million huggingface dataset:
Sift together flour, salt and baking powder; set aside. Cream sugar, Crisco and eggs together. Combine with flour mixture alternately with milk, mixed with vanilla. Roll 1/2 to 1-inch thick. Spoon figs or other preserves on 1/2 dough. Fold over and flute edges. Bake at 350° until golden brown.
Place garlic in small saucepan. Cover with water and bring to a boil. Reduce heat. Cook for 25 minutes. Drain; slip skins off. Mash and mix with mayonnaise, lemon zest and pepper. Refrigerate until ready to use. Preheat broil or ready outdoor grill. Cut breasts in half lengthwise, removing center cartilage. Fan out the little fillet on the underside of each breast and lay flat on baking sheet.
Cook and stir meat, onion and salt until meat is brown. Stir in remaining ingredients. Heat to boil.
Mix ingredients with enough water to make biscuits as usual. Bake at 350° until brown.
Boil chicken with water and seasoning salt. When the meat falls off the bone, it's done. Remove from broth to cool. Add rice to broth and let boil for 10 minutes. Separate meat into small pieces and return it to the pot. Cook on low for 10 minutes longer. Remove from heat; let stand 5 minutes before serving.
Beat egg yolks until thick. Add 1/2 cup sugar and beat. Add boiling water, then fold in remaining cup of sugar. Add flour, salt and baking powder. Beat well and fold in egg whites. Place cut up rhubarb in buttered pan. Pour batter over rhubarb and bake at 350° for 45 minutes.
Mix all ingredients; add a little more mayonnaise, if desired. Chill. For a great lunch sandwich, spread egg salad on whole wheat bread.
Lay crescent rolls on cookie sheet, in a flat crust. Bake at 375° for 10 minutes. Cool. Combine remaining ingredients and spread over cooled crust. Sprinkle with chopped tomatoes, peppers, black olives, sweet onion, shredded carrots, Cheddar cheese, etc. Cover with plastic wrap and refrigerate overnight. Cut into squares and serve.
Mix all ingredients in a mammoth bowl. Bake at 350° for 1 hour and 15 minutes. Makes 2 loaves.
With electric mixer, beat whites at medium speed until foamy. Gradually beat in 1/2 cup sugar, beating after each addition until stiff peaks form. Set aside.
Combine 1 1/2 cups flour and yeast. Heat milk, sugar, 1/4 cup butter and salt until warm (120° to 130°), stirring constantly. Add to flour; add eggs. Beat on low for 30 seconds. Beat on high for 3 minutes. Stir in and knead in rest of the flour (5 minutes total). Place dough in greased bowl; turn once. Cover; let rise until double (1 to 1 1/2 hours). Punch down; divide in half. Let rest, covered, for 10 minutes. On floured surface, roll half dough to 12 x 8-inch rectangle. Spread with 3 tablespoons softened butter. Combine brown sugar and cinnamon; sprinkle half over rectangle. Roll up from a short side. Make a second roll. Slice each roll into 8 pieces. Arrange in greased 13 x 9-inch pan. Cover and let rise about 30 minutes (or refrigerate and bake in morning). Bake at 350° for 25 to 30 minutes. Mix powdered sugar, vanilla and milk together and glaze.
Mix 1/2 cup mushroom soup, onion soup mix, beef, crumbs and egg. Firmly shape into loaf. Bake at 350° for 1 hour and 15 minutes. Spoon off fat, reserve 1 to 2 tablespoons of drippings.
Boil sugar, water, lard, raisins and spices for 5 minutes. When cool, add remaining ingredients. Beat well and pour into a well-greased and floured 9 x 13-inch pan. Bake at 350° for 40 minutes.
Beat egg whites. Add together all else except regular milk. Fold in egg whites. Add regular milk to finish filling freezer.
Shred cabbage and onion. Put salad oil, vinegar, sugar, mustard and celery seed in small saucepan; bring to boil to dissolve the sugar. While hot, pour mixture over the cabbage. DO NOT STIR for 24 hours. Place in the refrigerator when cool. After 24 hours, stir and keep refrigerated. Will keep for weeks.
Bring water to a boil. Add pasta when you begin to stir-fry vegetables. In a wok or large, heavy skillet, stir-fry onion, bell peppers, chiles and oregano with olive oil or chicken broth over medium-high heat until tender to bite (about 5 minutes). Add pea pods and continue to stir-fry about 2 minutes more. Add shrimp and remove from heat. Cook pasta until tender to bite (6 to 8 minutes); drain. Mix into skillet of vegetables and add Parmesan. Serve with additional Parmesan.
Combine all ingredients except eggs, and vanilla. Bring to boil, stirring constantly. Reduce heat; boil 15 minutes. Slowly pour hot mixture into eggs, a little at a time, beating vigorously. Add vanilla, sprinkle with nutmeg. Let cool.
In a large saucepan, melt the butter over moderate heat. Add the onion and saute until translucent, about 5 minutes. Add the carrots and stock and simmer until the carrots are tender. Puree the soup in a food processor or blender until smooth. Return the soup to the saucepan and stir in the orange juice concentrate and cream. Cook just until heated through and season with salt to taste. Serve hot or cold with parsley or mint. Serves 4 to 6.
Heat oil in large skillet over medium heat. Add diced red pepper and cook 3 to 4 minutes. Add shrimp, garlic and salt. Cook turning shrimp once for 5 minutes. Remove from heat and stir in parsley, butter and lemon juice.
Mix together; chill before serving. Add any fruit if you would like to a have a larger salad assortment.
Melt oleo; mix the remaining ingredients in with the oleo. Pour into a greased and floured 13 x 9-inch pan. Bake at 350° for 30 to 35 minutes.
In a deep bowl, mix well, the egg, ketchup, Worcestershire, tabasco, black pepper, red pepper, and garlic powder. Soak oysters in sauce for 1 hour and refrigerate. Roll oysters in cornmeal and fry in oil until golden brown. Yield: 4 servings.
Sift flour. Measure. Resift 3 times with baking powder, salt and
Mix sugar, flour and milk in bowl. Melt butter and pour in a 13 x 9-inch cake pan. Pour mixture of sugar, flour and milk. Next pour in fruit. Do not stir. Bake at 350° for 45 minutes.
In a saucepan put oil, water, Savorex and broth in mushroom soup and bring to a boil. Stir to dissolve Savorex. Pour over rest of ingredients in baking dish and mix well. Cover and bake at 350° for 1 hour.
In a pot, combine 2 tablespoons bacon fat, beef and veal. Cook until browned. Add chicken, water and salt. Cover; cook slowly until tender. Remove meat and chicken. Discard bones and cut meat and chicken into fairly large pieces. Return chicken and meat to broth. In a frying pan, combine remaining fat and onions. Cook until tender; add to broth. Add garlic, potatoes, celery, tomatoes, carrots, green pepper, beans, red pepper, onion with cloves, bay leaf, brown sugar and pepper. Cook slowly, stirring occasionally for 2 hours. Add okra and corn; cook for 15 minutes. In a bowl, combine butter and flour. Blend into burgoo. Sprinkle with parsley. Serves 10.
Mix chips and milk. Heat until chips are melted. Add vanilla. Line 8 x 8-inch pan with wax paper. Chill until firm.
Beat egg whites with dash of salt and vanilla to soft peaks; gradually add sugar and beat until stiff. Stir in cereal, coconut and nuts. Drop from teaspoon onto well-greased cookie sheet. Bake at 350° for 18 to 20 minutes. Remove cookies immediately.
Butter an 8 x 8-inch pan. Mix together in pan first 4 ingredients. Mix together flour, oats, sugar, salt and soda; cut into flour mixture 6 tablespoons butter. Crumble consistency, sprinkle over apples. Scatter 1/4 cup nuts on top and press lightly. Bake at 350° for 1 hour.
Heat oven to 375°. Grease square cake pan. Place apples in pan. Mix remaining ingredients thoroughly. Sprinkle over apples. Bake 25 to 30 minutes.
Mix in bowl. Chill 2 hours. Serve with raw carrot sticks, cauliflower, broccoli or any raw vegetable.
Mix all ingredients and cook on top of stove until thick. Pour into cooked pie shell. Top with meringue.
Preheat oven to 350°. In a large bowl, combine the eggs, cracker crumbs, milk, cheese, onion, 1 tsp. Worcestershire sauce, italian seasoning, garlic salt, ground beef and sausage. Mix together well and form into individual loaves. Place loaves in 9 x 13-inch baking dish.
Beat egg whites first and set aside. Mix flour, sugar, oil and pineapple together. Add egg yolks, cinnamon and hot water. Fold in egg whites and nuts. Pour into greased and floured tube pan. Bake 1 hour and 10 minutes at 325°.
In small mixing bowl, gradually blend milk into cream cheese, beating until smooth. Add pudding mix and beat at low speed until smooth and slightly thickened, about 2 minutes.
Spray a large nonstick frying pan with nonfat cooking spray. Saute the onion and garlic in chicken broth. Add chicken and saute about 7 minutes or until the chicken is cooked. Add the zucchini and mushrooms. Saute until tender. Add the fettuccine and milk. Sprinkle the cheese on top and mix well. Yields 6 to 8 servings. Calories 220 (8% calories from fat), fat 2 g, protein 23 g, cholesterol 44 mg, carbohydrate 26 g, fiber 2 and sodium 257 mg.
Tear angel food cake into small pieces; set aside. In a large bowl, beat powdered sugar and cream cheese until smooth. Prepare the Dream Whip in accordance with package directions. Mix the Dream Whip, cream cheese mixture and cake pieces. Press into a square cake pan (8 x 8-inch or 9 x 9-inch). Top with cherry pie filling. Chill before serving.
Combine sugar, cocoa, oleo and milk. Bring to boil and boil for one minute. Take off heat and add peanut butter and vanilla. Stir, then add oatmeal. Stir well and drop from teaspoon onto waxed paper.
Cook and drain hamburger. Mix and add all other ingredients to hamburger except chips and cheese. Place chips in bottom of baking pan. Pour hamburger mixture over chips and cover with grated cheese. Bake in a 350° to 375° oven for about 15 minutes or until cheese melts and is bubbly. Good served with salad, corn and extra chips.
Grind all together and stuff casings or make patties. Cut and prick casings with a fork and roast in oven, then process. Put grease in cans that fries out while roasting.
Place hash browns (partially thawed) in casserole dish. I break mine into pieces. Mix all other ingredients together and pour over the potatoes. Sprinkle with Parmesan cheese. Bake at 350° for 45 minutes.
Combine all ingredients. Put on slices of toast rounds. Broil for 3 minutes at 350°.
Cream butter and sugar together. Add the persimmon pulp and egg. Then add the dry ingredients, flour, soda, baking powder, salt and cinnamon. Add raisins, nuts and vanilla and cook 30 minutes at 375°.
In saucepan or microwave oven, heat refried beans. In pan, fry hamburger and add taco seasoning according to directions on taco seasoning package.
Cut cauliflower into medium-sized flowerets. Cook in steamer basket over simmering water in covered saucepan for 15 to 18 minutes, or until tender. Remove.
Combine potatoes, celery, onions, chicken stock, salt and pepper. Cover and cook until tender, about 15 minutes. Mix cornstarch with milk and add to vegetables. Heat to just short of boiling. Ladle into individual serving bowls. Top each with a pat of butter and a sprinkling of grated cheese. Makes 6 servings.
Wash mushrooms thoroughly first. Take out the stems and dice up. Dice onion, celery and shrimp.
Cut vegetables in small pieces. Layer in order. Mix Hellmann's and sugar. Cover vegetables completely including edges of pan to seal mixture. Top with cheese, eggs and bacon bits. Great with ham!!
Heat oven to 425°. Heat margarine in 9 x 13 x 2-inch pan until melted. Mix potatoes, cheese, salt and pepper. Dip chicken into egg; roll in potato mixture. Place skin side up in pan. (Chicken can be skinned.) Bake uncovered about 50 minutes or until thickest pieces are done and coating is golden brown and crisp. Makes 6 servings.
Brown meat and drain. Mix all ingredients together and simmer on low for 25 to 30 minutes. Put 1 to 2 tablespoons cooked meat into heated taco shell. Top with cheese, onion, lettuce, taco sauce and tomatoes, whatever you like on your tacos.
Using solid shortening generously grease two 9 x 5-inch or 8 x 4-inch loaf pans. Lightly spoon flour into measuring cup. Level off and combine dry ingredients in large mixing bowl. Heat 2 1/4 cups milk and 1/4 cup cooking oil until very warm (120° to 130°). Add 1 egg and warm liquid to flour mixture. Beat 1/2 minute at low speed, 3 minutes at medium speed. By hand, gradually stir in 1 cup whole wheat flour and 3 to 4 cups unbleached all-purpose flour to form soft dough. Knead on floured surface until smooth and elastic. Place dough in greased bowl turning to grease all sides of dough. Let rise until double, about 1 hour. Punch down and shape into 2 loaves. Let rise again 30 to 45 minutes. Bake at 350° for 40 to 45 minutes.
Mix all ingredients except butter. Blend well. Bake 24 small balls. Chill 4 hours and then fry in butter. Serve hot.
Cook chicken and cut in bite-size pieces. Mix together with lettuce and onion. Toast Sesame seeds and almonds and mix with chicken mixture.
Bring jello and pineapple to a boil. Let cool. Beat with a mixer. When very cool, add buttermilk. Mix, then add Cool Whip and nuts. Congeal.
Pound chicken breasts flat. Marinate in barbecue sauce. Spread mushrooms and onions on chicken; wrap and fold over filling. Wrap 2 bacon slices around chicken. Secure bacon to chicken with toothpicks. Broil until done.
Defrost patties and mix with salt, pepper, soup, sour cream and diced onion. Pat into 9 x 13-inch pan. Poke holes with end of wooden spoon. Pour stick of melted butter or margarine over top. Sprinkle Durkee fried onions. Bake at 350° for 35 to 40 minutes.
Place bagel chips on small plate. Spread one to two teaspoons of pizza sauce on bagel chips, then sprinkle with cheese. Microwave on HIGH for 45 seconds.
Mix dry milk, sugar, salt and water. Stir in mixing bowl. Stir in yeast until it dissolves. Add eggs and shortening and stir in. Add flour, cup by cup, beating in with mixer at high speed, until about half the flour is used. Mix in remaining flour. Knead until smooth. Let rise until double. Punch down and let rise again. (If in haste, skip second rising). Take half of dough and roll it to form a long strip and shape into a pretzel, twisting once at the center. Repeat with remaining half. Bake about 20 minutes at 350°. Remove from oven and brush with margarine. Frost while still warm with thin powdered sugar and water frosting. Sprinkle with chopped nuts or decorate with candied cherries, etc.
Beat egg white and 1 cup of sugar for 1 minute, then combine all ingredients and beat well until light and fluffy. (Add 1/2 cup cocoa for chocolate or add peanut butter to taste.)
In a skillet, cook meatballs in soy sauce until heated through on a slow fire. Combine chili sauce, jelly and mustard. Mix well. Pour into skillet with meatballs. Cook, stirring constantly, until jelly is melted and mixture comes to a boil. Reduce heat, cover and simmer for 1 to 2 minutes.
In a large bowl mix together the flour, nuts and margarine. Put into oblong pan. Bake 15 minutes in 350° oven; cool. Mix in the same bowl the powdered sugar, cream cheese and 1 cup of Cool Whip. Put this on top of cooled crumb mixture. Mix in the same bowl the pudding mix and milk. Put this on top of cream cheese and let set. Top with rest of Cool Whip; chill and serve cold.
Mix jelly and mustard in a crock-pot; let jelly melt, then put sausage or wieners or both in the crock-pot and cook on high for about 2 to 3 hours.
Cook shells according to package directions. In a large bowl, combine the Ricotta, Mozzarella, eggs, parsley, salt and pepper. Set aside. In a 9 x 13-inch baking dish, pour in half of spaghetti sauce. Spoon the cheese mixture into the cooked shells and place into dish, open side up. Cover with remaining sauce and sprinkle with Parmesan. Bake at 350° for 30 minutes.
Mix all ingredients together. Bake at 350° for 45 minutes or until brown and set.
Preheat oven to 350°F. In large saucepan, over medium heat, brown sausage; pour off fat. Add garlic; cook and stir until tender. Stir in spaghetti sauce and oregano. Cover; simmer 20 minutes. Remove from heat; stir in 1 1/2 cups cheese and cooked rigatoni. Turn into a greased 13x9-inch baking dish; cover. Bake 35 minutes or until hot and bubbly. Uncover; top with remaining 1 1/2 cups cheese and parsley. Bake 8 to 10 minutes longer or until cheese melts. Refrigerate leftovers.
Split muffins. Spread with sauce, then add cheese and toppings. Place in broiler for 3 to 5 minutes. Can be done in microwave.
Combine ingredients in slow cooking pot. Cover and heat on low for 2 to 5 hours. Serve from pot. Makes 10 to 12 servings.
Boil the sugar, milk and butter slowly for 8 minutes, until it makes soft ball stage. Remove from fire. Stir in the peanut butter and marshmallow cream. Stir until smooth, then add the vanilla and flour. Pour quickly into 9 x 13-inch pan. Set, then cut.
Melt chocolate. Add remaining ingredients except vanilla. Boil for 5 minutes; add vanilla.
Drain beets reserving liquid in saucepan. Add vinegar, sugar, mustard, garlic and bay leaf. Bring to boil. Remove from heat. Place beets, onion and parsley in non-metallic container. Pour hot liquid over mixture. Cover and chill.
Grate and mix cheeses together. Layer chiles and cheese in baking dish. Beat eggs and combine with milk, salt, pepper and flour. Pour over chiles and cheeses. Bake at 350° for 45 minutes until mixture bubbles. Serves 8 to 10.
Brown chops in oil. Remove from oil and set aside. Combine onion, soup, milk, salt and pepper in pan and blend well. Spray 2 quart casserole dish with Pam. Place alternating layers of potatoes and cabbage. Sprinkle each with flour. Pour soup mixture over top. Place pork chops on top and cover. Bake at 350° for 1 hour 15 minutes.
Mix together lukewarm water, sugar and salt. Add yeast that has been softened in warm water. (It must be only warm. Hot water will kill the yeast.) Stir mixture. Add eggs and shortening. Mix first with spoon, then by hand. Add potatoes and flour. Knead until smooth. Place in refrigerator. About 2 hours before baking, make into rolls. Let rise until doubled in size. Bake in 400° oven for 12 to 15 minutes.
Pour water over soda and dates. Let stand while mixing remaining ingredients. Add date mixture to batter, stirring well, and pour into a 9 x 13-inch baking dish. Bake at 350° for 35 minutes.
Cook cornstarch, sugar and 7-Up until clear. Cool. Add red food coloring. Add strawberries. Pour into baked pie shell. Chill about 2 hours. Garnish with whipped cream.
Preheat oven to 350°. Grease and flour a 13 x 9 x 2-inch baking pan or two (8-inch) round pans. In a large bowl, cream together sugar and butter; add sour cream, eggs and vanilla. Sift together flour and baking powder and add to creamed mixture; beat well. Pour into prepared pans. Bake for 30 to 35 minutes or until cake tests done.
Beat margarine, sugar, cocoa and coffee. Add eggs, one at a time. Beat in bean puree. Stir in nuts. Pour into 9 x 13-inch greased pan. Bake at 350° for 45 minutes for moist, fudgy brownies. If you like drier brownies, bake 5 to 10 minutes longer. Cool completely in pan. Cut into 1 1/2 x 2-inch bars. Serves 16.
Roll out dough and divide into two sections. Ignore the diagonal perforations. Cut each section into four thin rectangles, making sixteen strips. Roll each strip up like a jelly roll and fit into tiny muffin cups (greased, if not Teflon). Brush with melted butter. Bake at 375° about ten minutes. Makes 16 Mini Buns.
Mix first 4 ingredients well in a sauce pan over high heat, stirring constantly. Bring to a boil until thicken. In a round dish, layer graham crackers then bananas. Pour 1/2 of the mixture over bananas. Layer graham crackers and bananas again and pour over remaining mixture.
Cream butter and shortening with sugar. Add vanilla and eggs, beating in eggs one at a time. Mix well after each addition. Add flour that has been sifted with baking powder and salt. Alternately add milk with the dry ingredients beginning with flour. Blend well. Blend in pineapple and mix well. Pour batter into 3 greased and floured pans, 9-inch size. Bake in preheated 350° oven for 30 minutes or until cake tests done. Frost.
Melt butter over low heat. Saute onion and curry in butter. Blend in flour and seasonings; cook over low heat until mixture is smooth and bubbly. Remove from heat. Stir in broth and milk. Bring to a boil for 1 minute, stirring constantly. Add chicken and lemon juice. Heat. Serve over rice and garnish. Serves 4.
Mix. Add cucumbers and heat until sugar dissolves. Soak overnight, then boil 40 minutes. Pack and seal.
Drain all oil out of skillet, leaving just the pan drippings. Cut the heat on medium-high; add the flour and stir to combine well. Slowly add the water, stirring constantly, until thickened. Add salt and pepper to taste. Cut heat on low until served. If gravy is too thick, add a little more water and stir well. You won't get lumps in your gravy if you stir the flour in first with the drippings and then add the water and stir constantly.
Mash liverwurst with fork. Add bacon, mayonnaise, Worcestershire sauce, Tabasco sauce, garlic powder, horseradish sauce, onion and 1 (8 ounce) package cream cheese. Blend well and pack into 1 or 2 bowls lined with plastic wrap. Chill until firm. Whip the other 8 ounce package softened cream cheese until fluffy and frost pates.
Drain pork; discard all but 1 tablespoon of fat. Discard juice. Saute chopped onion in fat. Add smashed garlic. Cook until tender. Add meat; lower heat. Mix in large bowl the sour cream, chilies, pimentos and spices. Add meat mixture when fully heated. Stir well. Place 1/4 cup mixture in center of taco shell. Fold end over to center, making like burrito shape. Place in baking pan. Can use toothpicks to hold together. Pour enchilada sauce over top. Sprinkle with cheese. Bake at 350° for 20 minutes or until hot.
Mix well and press in bottom of a 9 x 14-inch baking dish. Bake about 10 or 15 minutes at 350°. (Take out when it is a light brown.)
Chop onion and brown in grease from hamburger meat, but brown meat first. Add meat to onion. Season with salt, pepper and chili powder. Add 2 cans tomato sauce plus 2 cans of water. Cook slowly over low heat for 2 to 3 hours.
Place all ingredients in crock-pot and cook on low heat 6 to 8 hours. Serve with Major Grey chutney and rice.
In mixing bowl, combine flour, sugar, mayonnaise, cranberry sauce, orange juice, orange peel, baking soda, salt and extract. Mix well. Fold in walnuts. Use a 10-inch tube pan. Cut waxed paper to fit pan. Spray pan, then line pan with paper and spray over paper. Pour batter in pan. Bake at 350° for 60 to 70 minutes or until tests done. Cool 10 minutes in pan before removing to wire rack.
Slice orange in half, clean out pulp and eat. Break eggs into orange shell and place in coals until egg is finished. Eat egg directly from shell. Eggs really draw the orange flavor from the shell when cooking, quite a unique taste.
Cook carrots in large pot of boiling water for 8 to 10 minutes, until crisp-tender. Drain. Refrigerate in plastic bags if cooking early. Bring to room temperature before proceeding. Heat butter in a large saucepan. Add carrots and stir over medium heat until butter melts. Stir in grapes and salt. Cook 2 minutes or until hot. Sprinkle with dill. Makes 9 cups (12 servings).
Combine all ingredients in bowl and mix well. Transfer to a glass marinator dish. Add steak. Marinate up to 2 days in refrigerator.
Mix ingredients. Pour in pie shells. Bake at 350° for 45 minutes.
Drain fruit cocktail and crushed pineapple. Mix pudding with juices. Add fruit and pineapple to pudding. Mix; stir in remaining ingredients. Keep refrigerated.
Melt chips and peanut butter together until blended. Put 1/2 mixture in a greased 10 x 15-inch jelly roll pan. Place in freezer to set up. Stir peanuts into remaining chips-peanut butter mixture; set aside. Melt margarine. Add evaporated milk and dry pudding mix. Boil 1 minute. Remove from heat. Add confectioners sugar and extract. Let cool slightly. Pour over first layer and return to freezer to set up. Then pour remaining chip mixture over top. Chill for 1/2 hour. Cut into small squares. Keep bars refrigerated or frozen.