HumbleIntelligence/food-ner-1-Million huggingface dataset:
In large bowl, combine flour, sugar, salt and baking powder. Cut butter into pats and combine with flour until it resembles fine bread crumbs. Add whipping cream. Turn on floured bread board. Knead lightly, 3 or 4 times. Pat out to 1-inch thick. Cut out round with glass or cutter. Bake on ungreased baking sheet at 375° for 12 to 15 minutes. Makes about 12 scones.
Combine carrots, green beans, bouillon cube and water in 2-quart casserole, cover and cook on High in microwave for 12 to 14 minutes until tender-crisp, stirring twice while cooking. In a 1 cup measuring cup, cook butter and slivered almonds until lightly browned. Add lemon juice and toss with cooked vegetables.
Unroll crescents and press firmly in a pizza pan. Bake at 350° for 10 minutes or until golden brown. Cool. Mix cream cheese and dressing until smooth. Spread over cooled crust. Top with lettuce, tomatoes, cheese, boiled eggs or your favorite salad toppings.
Remove stems from grapes and wash thoroughly. Place grapes on a tray lined with paper towels and freeze until hard. Serve in dessert dishes with a glass of Frangelico or with a little Frangelico sprinkled on the grapes.
Heat first 4 ingredients until sugar is melted; do not boil! Combine all remaining ingredients. Pour liquid over vegetables and mix well. Cover and refrigerate.
Sift flour with baking powder, salt, sugar and cinnamon. Beat eggs and beat in milk, butter, bananas and vanilla. Add dry ingredients and stir until blended. Bake each pancake on a hot, lightly oiled griddle, pouring out 1/4 cup of batter for each pancake. Flip once when brown.
Wash cucumbers and put into crock whole; cover with boiling water. Repeat with boiling water 3 mornings. The fifth morning, drain, then slice or cut in chunks or slice longways.
Sift together dry ingredients. Add milk. Cook in double boiler until fairly thick. Remove from heat; add beaten egg yolks and butter. Cool somewhat. Add the stiffly beaten egg whites. Pour into a baking dish or casserole; bake in a slow oven (325°) for about 45 minutes. Serve immediately. Add plenty of butter at the table, as for any hot bread. Especially good with baked or fried ham.
Spray 13 x 9-inch baking pan with no-stick spray. Measure out cereal. Cut up fruits and nuts and have all measured and ready to add before melting marshmallows. Melt margarine in large saucepan over low heat. Add marshmallows and stir almost continuously until melted and well blended. Remove pot from heat and quickly stir in remaining ingredients, stirring until well coated. Pour into sprayed pan and allow to cool. Cut into bars and wrap each bar in foil, for hiking. These travel and keep well.
Steam vegetables. Cook pasta. Saute garlic in 1/4 cup of chicken broth. Add steamed vegetables, pasta and remainder of chicken broth to garlic. Add margarine (optional). Sprinkle grated Parmesan over pasta to serve.
Cream sugar and butter. Add flour and eggs. Beat well. Add buttermilk and flavoring. Pour into 9-inch uncooked pie shell. Bake at 350° for 45 to 50 minutes.
Melt marshmallows in milk in top of a double boiler. Pour hot mixture over lime gelatin, stirring until dissolved. Stir in cream cheese. When cheese is dissolved, add pineapple. Cool. Blend in mayonnaise, whipped cream and nuts (if desired). Chill until firm. Serves 12.
First Layer: Mix flour, margarine and nuts until crumbly. Press in 9 x 13-inch dish. Bake at 325° on top rack for 20 minutes. Set aside to cool.
Mix oleo, flour and nuts and put in long pan. Press it out to make a crust. Bake at 350° until brown. Mix cream cheese, Cool Whip and confectioners sugar and pour over crust after crust cools. Pour cherry filling over filling and refrigerate.
Lightly grease shallow baking dish. Cook potatoes and drain. Return to pot, add butter and mash. Add milk, eggs, cheese, parsley, salt and pepper and mash until smooth. Spoon into prepared dish. Bake uncovered 35-45 minutes or until puffed and golden brown.
Combine flour, sugar, egg, reserved pineapple juice and vinegar. Cook over medium heat until thick. Refrigerate for 1 hour. Mix with remaining ingredients and 1/2 of the nuts. Sprinkle with remaining nuts on top. Refrigerate until served.
Dissolve jello in boiling water; add cream cheese, 1 tablespoon sugar and lemon juice. Place in refrigerator to set slightly. Crush crackers to make crumbs; add 1/4 cup sugar and melted butter. Place graham cracker crumb mixture in the bottom of 9 x 13-inch pan. Save about 1 cup of crumbs for topping. Whip chilled milk; add 1 cup sugar and vanilla. Add cream cheese mixture and mix well. Pour over crumbs and sprinkle with remaining crumbs. Place in refrigerator overnight.
Cook rotini until al dente or firm. Drain and rinse with cold water, then drain thoroughly. Empty pasta into large bowl. Add 1/2 cup of prepared dressing. Mix well.
Place all ingredients in a casserole dish. Bake 30 minutes at 350°.
Mix sugar and flour. Bring the following items to a boil: butter, water, salad oil and cocoa. Pour over sugar and flour. Add buttermilk, soda, eggs and vanilla. Pour in a 13 x 9-inch pan at 375° for 20 to 25 minutes.
Cut steak with the grain into 2-inch wide strips. Then cut each strip across the grain into 1/4-inch thick slices. In a medium bowl, combine the steak and soy sauce, 1 tablespoon oil and 2 teaspoons cornstarch. Stir to coat steak and set aside.
Set out 8-inch square pan. Blend flour into soup in saucepan. Add 3/4 cup milk and heat to boiling, stirring constantly. Remove from heat; stir in chicken, pimiento and onion. Cool slightly. Spread mixture in pan. Chill until firm. Cut into 4 squares. Place one square on each of 4 bread slices. Cover with remaining bread slices. Smooth edges with metal spatula. Cut each sandwich in half to form rectangles. Beat eggs with 1/4 cup milk. Dip sandwiches on all sides in egg mixture, then in potato chips. Place on greased baking sheet. Bake in preheated 350° oven for 30 minutes.
Mix shortening, sugar, All-Bran and salt in bowl, add boiling water. Let stand until lukewarm, add well beaten eggs; mix with first mixture. Add yeast that has been dissolved in the lukewarm water, then flour. Roll out on well floured board, about 1/2-inch thick, cut with biscuit cutter. Fold over halfway for pocketbook rolls, brush with melted butter before folding. Let rise and bake on cookie sheet at 400° for 10 to 12 minutes. Can be refrigerated up to 2 weeks. Keep a damp cloth over top. Can be made in any shape. These are good light rolls that I use often.
Beat yolks till thick and lemon color. Add water and beat. Add sugar gradually and beat thoroughly. Add flour, sifted with baking powder and salt. Mix until smooth; add vanilla. Beat egg whites till foamy; add cream of tartar and beat until stiff. Fold into cake batter. Bake in an ungreased tube pan at 325°for 50 to 60 minutes. Invert pan to cool. Remove cake and frost.
Cook carrots and celery with salt and pepper until tender in separate pot. Combine all other ingredients and cook on medium heat 15 minutes. Add drained carrots and celery; cook on low 15 minutes. Serve over rice.
Spray a 9 x 13-inch pan with Pam. Mix ingredients together and spread evenly into pan. Bake at 350° for 45 minutes.
Cook macaroni; drain. Cut up vegetables in a large bowl. Add the jar of pimentos; cut if big pieces. Add the bottle of dressing. Add as many Bac*Os as you want. Season with the seasoning to your taste.
In 4-quart saucepan or Dutch oven, brown ground beef with onions and green pepper; drain. Add tomatoes, tomato sauce, tomato soup and taco seasoning mix; blend well. Bring to a boil. Reduce heat; cover and simmer 45 minutes, stirring occasionally. Stir in beans; simmer an additional 15 minutes to blend flavors, stirring occasionally. Makes 7 (1 1/2-cup) servings.
Bake ribs in a 350° oven until done. Top with sauce and brown 1/2 hour.
Dissolve Jell-O in boiling water. Add sugar, salt, juice and grated rind. Refrigerate. Whip the milk until stiff. When the Jell-O is slightly congealed, add it to the whipped milk. In a casserole pan, put a layer of crumbs; pour the Jell-O mixture over crumbs and cover the top with more crumbs. Refrigerate until firm; cut into 3-inch squares.
Mix first 7 ingredients together and pour into pie shells; bake at 450° for 5 minutes, then turn temperature down to 325° for 45 minutes.
First Layer: Work together flour, margarine (oleo) and pecans. Press into a 9 x 13-inch pan. Brown lightly at 400° and let cool.
Break bread in small pieces in baking dish (about 1 1/2-quart). Sprinkle cinnamon over bread and add raisins and melted butter. Toast bread mixture lightly in 350° oven. Mix eggs, sugar, milk and extract; add to bread crumbs. Bake 30 minutes or until solid.
Steam raisins in boiling water 25 minutes. Drain. Mix remaining ingredients. Add flour; mix all ingredients. Pour into unbaked pie shell. Use another pie shell to make strips for top of pie; dab dots of butter. Sprinkle with sugar. Bake at 325° until done.
Cut up carrots, potatoes and green pepper. Put in heavy roaster. Salt and pepper to taste. Add seasonings and tapioca. Cover tightly and bake at 275° for 5 hours.
Cream butter and sugar. Add beaten eggs. Stir in milk, vanilla and dry ingredients (well sifted). Stir in nuts. Drop by teaspoonfuls on buttered baking sheets. Bake at 350° for 8 to 12 minutes.
For German Chocolate Cake Mix Base: Mix cake mix with 2 of the 4 eggs. Mixture will be thick. Put stick of butter in 9 x 12-inch cake pan and melt in oven. Make sure all of pan gets greased by butter, then pour the excess into cake mixture. Mix well.
Cream margarine, cream cheese and sugar well. Beat in egg yolk, vanilla and orange rind. Gradually blend in flour, salt and cinnamon which have been sifted together. Fill press. Form cookies on ungreased cookie sheets. Bake. Remove at once.
Place top chafing pan in water jacket. Melt butter. Add onion and saute. Place layer of potatoes in pan. Add salt and cover potatoes with layer of cheese. Repeat layers until all are used. Pour the bouillon over this. Cover pan and cook slowly, 25 to 30 minutes, until cheese is melted and piping hot. Serve with salad or cold cuts. Serves 4.
Mix cake mix, oil, flavoring and eggs in a large bowl until smooth. Add fruit cake bits. Roll in soft balls about the size of	walnuts. Place on ungreased cookie sheet. Bake 10 to 12 minutes or until slightly brown. Remove from cookie sheet.
In a mixing bowl, cream shortening and sugar. Add egg yolks and egg. One at a time, beating well after each.
Cream Crisco and sugars. Add eggs and vanilla and beat. Sift dry ingredients together and stir in. Add chocolate chips. Bake at 375° for 16 minutes.
Line a 10-inch pie pan with pastry. Combine meats and cook, stirring, until meat particles separate, about 10 minutes. Boil potatoes and onions together until tender. Drain and mash, adding some of the potato liquid. Add the spices, meat and some of the pan drippings. Combine well. Turn into the pastry-lined pan. Cover with top crust. Cut slits in top crust; bake at 425° for 30 minutes. When reheating use 350° oven for a few minutes.
Brown meat in bacon drippings. Add tomato sauce and seasonings. Add enough water to make correct consistency. Simmer for 45 minutes. Never use a lid when making chili. Simmer longer for a more spicy chili. Do not put beans or anything else in this chili. It will only take away from the flavor.
In large skillet use part of the oil and brown zucchini, onions and mushrooms. Salt and pepper to taste. Set aside in a dish. In the same skillet, add remaining oil, if needed, and fry green and red peppers. While peppers are frying, pour crushed tomatoes in a saucepan. Bring to a boil. Put in green beans and cook until tender (do not overcook beans). Add salt, pepper and red crushed pepper to taste. (Should have a bit of a bite to it.) When beans are al dente, combine all veggies to sauce. Bring to a boil. Take off heat and let set for 5 minutes. Serve over pasta or eat plain with bread.
Combine juices, sugar and mint leaves. Chill. Strain. Pour mixture over ice in a bowl. Pour ginger ale and soda water in on sides of bowl to create foam. Add fruit sherbet scoops to float on top.
Beat the eggs until frothy. Add salt, sugar, vanilla and almond. Alternate flour, milk and yogurt. Add any optional ingredients. Just before cooking, add baking powder. Stir briefly until the lumps are out. Cook on a very hot griddle without oil. These pancakes are magic; they don't stick because of the baking powder. Serve hot and add fresh fruit, maple syrup or yogurt.
Brown hamburger and onion. Add all ingredients to large loaf pan; shake ketchup over top and pieces of block cheese. Bake 1 1/2 hours at 350°. (It will thicken when done.)
Heat oil and garlic on high. Stir in rice to coat with oil. Add water (it will sizzle). Cook on high to boil off water (about 8 to 10 minutes). Uncover and stir the liquid. It should be almost gone. Turn off heat and let stand. Serve with Spanish or Chinese recipes.
Combine sugar, oil and eggs; beat well. Add can of pumpkin. Sift dry ingredients, add to mixture and then add water. Mix well. Raisins and nuts may be added if desired. Makes 2 loaves, 3 medium loaves or 4 small loaves. Grease pans and bake in a 350° oven; large loaves for 1 hour, medium loaves for 40 minutes and small loaves for 30 minutes. Toothpick comes out clean when done.
Combine all ingredients and mix well. Pour into greased loaf pan. Bake at 350 degrees until done and brown on top. Let loaves cool slightly in pans. Pour glaze over loaves and cook completely in pan before removing. Makes 3 small or 2 large loaves.
Prepare noodles as directed. Drain and mix ingredients together. Put mixture into a casserole dish. Bake at 350° for 25 to 30 minutes.
Brown beef and onion; add paste and seasonings. Simmer uncovered for 15 minutes. Spoon onto buns. Top with cheese. These open-faced sandwiches can be placed in a 400° oven until cheese melts.
Heat oven to 350°. Prepare brownie mix as directed on package except bake 20 minutes. Beat vanilla, egg, milk and cream cheese in a large bowl until smooth. Pour over baked brownie layer. Bake until topping is set, approximately 25 minutes. Cool 2 hours. Top with pie filling. Store in refrigerator. Cut in squares to serve.
Day before or early in the day, in saucepan, make sauce. Combine salt, pepper, tomato juice, cayenne, mustard, sugar, bay leaf, vinegar, Worcestershire, garlic and oleo. Simmer 10 minutes, then refrigerate.
Cream 6 tablespoons butter and add gradually 1/4 cup sugar. Blend in 1 cup sifted flour. Divide into 12 small ungreased muffin tins. Press into bottoms and halfway up sides of cups. Bake in moderate oven at 350° for 10 minutes.
Mix pudding mix and milk. Add Cool Whip and sour cream. Crumble vanilla wafers in pan or dish. Layer wafers, bananas and mixture.
Stuff pita pocket with cream cheese, fruit and nuts. Place on a paper towel and microwave on High 20 seconds. Pack up and eat on the go. Yields 1 serving.
Cook broccoli according to package directions; drain well. Arrange broccoli and chicken in casserole dish. Combine cream of mushroom soup, cream of celery soup, mushrooms and rice. Pour over the chicken and broccoli. Sprinkle cheese over soups. Combine bread crumbs and butter; sprinkle over the cheese. Bake at 350° for 1/2 hour or until bubbly and the cheese is melted.
Bring sugar, oil, vinegar, salt, pepper, water to boil. Remove from heat. Cool. Drain canned vegetables. Mix all vegetables. Pour cooled liquid over vegetables. Refrigerate several hours or overnight before serving. Will keep a week.
Brown hamburger and onion; drain. Add tomato paste, tomato sauce, basil, parsley flakes, oregano and garlic salt to hamburger. In separate bowl, mix cottage cheese, salami and eggs.
Peel and chop potatoes. Chop onion and green pepper. Place potatoes, onion and green pepper on heavy-duty foil; dot with butter. Sprinkle salt and pepper over top. Fold foil up around potatoes. Be sure to seal edges of foil well. Grill, covered, over medium coals for 35 to 40 minutes or until potatoes are tender.
Brown hamburger and chopped onions. In a six quart kettle, mix all ingredients together. Simmer for forty-five (45) minutes.
Soak raisins in beaten egg and vanilla mixture until soft. Cream butter and white and brown sugars. Add raisin and egg mixture. Sift in dry ingredients. Add oats and nuts. Bake 8 to 10 minutes at 350°. Put away in a covered container while still a little warm.
Thaw frozen bread but do not let raise. Pick thawed pieces off one loaf of bread and put in greased 9 x 13-inch pan.
Mix together all dry ingredients. Cut in butter or margarine. Beat eggs (save a little of the white to spread on top of dough) and add to mixture. Toss on a lightly floured board and roll to about 3/4-inch thickness. Use a floured biscuit cutter to cut biscuits. Place on a lightly greased cookie sheet and brush tops with egg white and sprinkle lightly with sugar. Bake for 15 minutes at 450°.
Mix flour, 2 tablespoons sugar, salt and butter like pie crust and pat in a 9 x 9-inch square pan. Mix apples, 1/2 cup sugar and cinnamon. Spread over crust.
Mix all ingredients except sugar in blender. Pour into pot with sugar and cook until it becomes thick. Pour into 2 uncooked pie crusts and bake for 30 to 45 minutes on 400°.
Preheat oven to 350°F (175°C). Lightly grease one 13 x 9-inch baking pan. Cream together 1/3 cup of the cocoa, white sugar and 1 cup of the butter or margarine until light and fluffy. Add the eggs and 1 teaspoon of the vanilla and beat well. Mix flour, baking powder, coconut and chopped pecans together. Stir flour mixture into the egg mixture and stir until just combined. Pour batter into the prepared 9 x 13 pan. Bake at 350°F (175°C) for 40 to 50 minutes. Smooth Marshmallow Creme over top of cake while still hot. Let cake cool completely then ice with Chocolate Icing.
Mix butter and sugar in large bowl. Add egg and beat well. Add rest of ingredients and mix well. Drop dough from a teaspoon on a greased baking pan. Bake in moderate oven (300° to 350°) about 15 minutes until lightly browned. Makes about 3 dozen cookies.
Cream margarine; add sugar, eggs and remaining ingredients. Butter a cookie pan and drop by small spoonfuls 1 1/2 inches apart. Bake at 350° for 10 minutes. Makes about 6 dozen.
Melt chocolate bars in top of double boiler over warm water; stir in marshmallows and nuts. Spread in buttered 8-inch square pan. Chill. Cut when firm. Yields 16 squares.
Soak dried beef in hot water for 1 to 2 hours (to get out salt). Ring out water. Rinse. Mix cream cheese and shredded cheese. Mince beef. Chop pepper. Mix all ingredients together. Heat in oven at 325° for 20 minutes. Serve with Triscuits and enjoy!!
Cream butter, add sugar and beat well. Add eggs, one at a time. Add flour, alternately with milk; begin and end with flour. Add flavorings.
Put ham steak in a microwave baking dish. Cover with waxed paper and cook on Medium for 4 minutes. Remove from oven. Drain and reserve juices. Mix juices with brown sugar and mustard. Spread over top of steak. Cook, uncovered, on Medium for 2 minutes. Cover loosely and let stand for 2 or 3 minutes before serving.
In large bowl, stir together the first six ingredients. Add the next four ingredients and toss to coat well. Cover and chill for several hours. If desired, serve in a bowl lined with lettuce leaves. Makes about 8 cups.
Cook rice and set aside. Brown sausage in skillet with onion. Add Cajun spice and drain kidney beans. Add to rice mixture and serve.
Place roast in a pan which has a cover. Season both sides with salt and pepper. Cover the pan with foil, crimping edges around pan. Place the lid on the pan. Do not add water and do not peek! Bake 30 to 45 minutes per pound at 275° if roast is thawed and at 300° if roast is frozen. The secret to the success of this roast is not looking.
Preheat oven to 325°. Remove skin from chicken and place in an 8 x 8-inch baking dish. Spread undiluted soup over chicken. Cover and bake at 325° for 1 1/2 hours. Remove cover and arrange biscuits on top of chicken. Continue baking at 400° for 8 to 10 minutes or until biscuits are browned.
Mix and pour over the apples. Mix reserved cake mix with 1/2 teaspoon cinnamon and sprinkle on top. Bake at 350° for 30 minutes or until brown.
Grind the cranberries up and soak in sugar for 2 hours. Then mix the marshmallows, pineapple, pecans and Cool Whip with the berries.
Combine sugar, pecan and orange rind in a small bowl. Separate each biscuit; place a cream cheese square in center of one half and top with remaining half. Pinch sides togehter. Dip in butter and dredge in sugar mixture. Stand each biscuit on edge in a lightly greased 12 cup bundt pan. Spacing evenly, drizzle with remaining butter and sprinkle with remaining sugar mixture. Bake at 350° for 45 minutes or until golden brown. Immediately invert onto a wire rack. Combine powdered sugar and orange juice, spoon over warm bread. Serve immediately. Yield 1-10 inch coffee cake.
Mix soups and sour cream together. Divide in half. Add chilies, onion, 1/2 the cheese, all the chicken to 1/2 the mixture. Roll mixture in tortillas and place in baking pan. Cover with remainder of sauce and grated cheese. Bake 1 hour at 350°.
Combine all ingredients in saucepan. Heat to boiling, stirring occasionally. Remove from heat. Let stand for several hours to blend flavors. Makes about 1 1/4 cups sauce. Use on spareribs or chicken.
Mix flour, baking powder, soda and salt. Separately, cream butter and sugars. Add egg and vanilla. Beat well. Add flour mix and cereal last. Don't over-blend the cereal. Drop by teaspoon on ungreased sheet; bake at 375° for 10 to 12 minutes.
Beat egg whites until stiff; add 2 Tbsp. of granulated sugar at a time, then same with powdered sugar, beating at high speed after each addition. Butter and flour 9-inch pie pan and spread meringue evenly in pan. Bake 300 for 45 - 50 minutes until lightly browned. Meringue will rise above pan but center will fall as it cools. Cool and fill.
Preheat oven to 350°. Drain pineapple, reserving 3 tablespoons of juice. Combine sugar and flour. Stir in reserved juice. Add cheese and pineapple. Mix well. Spoon into greased 1-quart casserole.
Mix all ingredients together. Makes 2 layers. Bake at 350° for 30 minutes.
In heavy large skillet or wok at high heat stir-fry meat until done, then add vegetables and stir-fry until broccoli turns color, about 2 or 3 minutes. Add spices and remaining ingredients, except cornstarch and water. Stir to blend. Add the cornstarch mixture and reduce heat to simmer. Cook until sauce thickens. Remove from heat and serve over rice or noodles.
Hollow 1 loaf of pumpernickel bread to make a bowl. Fill with dip. Cut another loaf of bread into 1-inch cubes to use for dipping. This also makes a great dip for veggies.
Cream butter and sugar until fluffy. Mix sifted flour, baking powder and salt. Add alternately with milk. Beat until smooth. Pour in greased 10 x 6 x 2-inch (or 1 1/2-quart) baking pan. Spoon fruit over. Sprinkle with sugar. Pour juice over all. Bake at 375° for 45 to 50 minutes. Serve with whipped cream.
Peel, cube and cook potatoes until tender, 20 to 25 minutes. Drain well; mash until smooth, adding a little milk if necessary (a KitchenAid-type mixer works well). Mix cream cheese, sour cream and seasonings (except paprika) together. Beat into potatoes with whisk or blender until fluffy. Taste for seasoning, adding what you think is necessary. Spoon into 9 x 13-inch casserole dish; sprinkle top with grated cheese, dots of butter and paprika. Cool, cover with foil and refrigerate overnight. (Flavor is best if casserole is refrigerated a day or two before serving.)
Peel and devein shrimp, saving shells. Set shrimp aside in refrigerator. Boil shrimp shells in 2 quarts of water for several hours to make a stock. Set aside. In a heavy skillet, heat 2 tablespoons of oil and saute the okra until all ropiness is gone, about 1/2 hour. Set aside.
Combine grape juice with water, sugar, cinnamon and ginger. Heat slowly, stirring until sugar is dissolved. Blend in lemon juice. Serve with lemon slices pierced with cloves.