HumbleIntelligence/food-ner-1-Million huggingface dataset:
Fry chicken until crisp; use no flour. Slightly salt 1 side of the washed chicken before frying. Drain chicken on paper towels to remove excess oil.
Preheat oven to 425°. Mix dry ingredients in a bowl. Mix in oleo with pastry cutter. Add milk and stir with a fork. Place dough on a lightly floured surface and knead 12 to 14 times (until it is no longer sticky). Press dough or roll out 1-inch thick and cut with biscuit cutter. Place on ungreased baking sheet. Bake 15 minutes.
Pour into unbaked pie crust. Bake at 350° for 30 minutes. Sprinkle cinnamon on top.
Brown hamburger; drain and rinse. Mix with 1/2 cup water and sauce (do not heat). Set aside. Mix egg with cottage cheese and salt and pepper to taste. Set aside.
Spray pan with nonstick spray. Spread bread (cut into small pieces) in pan. Combine all other ingredients and pour over bread. Bake at 350° for about 45 minutes or until golden brown.
Place shrimp, cheese and olives in large shallow dish. In 1-pint jar with tight-fitting lid, combine remaining ingredients except salami and pepper. Shake well. Pour over shrimp mixture. Cover; refrigerate 6 hours or overnight, stirring occasionally. Add salami and pepper; toss. Drain; garnish as desired. Refrigerate leftovers.
Combine all dry ingredients in a large mixing bowl. Add eggs and oil, stirring until dry ingredients are moistened. Do not beat with mixer. Stir in nuts, vanilla and pineapple. Finally add the bananas; spoon batter into 3 greased and floured 9-inch round cake pans. Bake in preheated 350° oven for 25 to 30 minutes or until cake tests done. Cool 10 minutes.
Mix dry yeast, sugar, shortening and salt. Add 1 cup scalded milk, cooled, with 1 cup cold water. Add enough flour for soft dough. Let raise and make into buns. Let raise and bake at 350°.
Marinate the animal 4 to 6 hours; drain and blot dry inside and out. Reserve the marinade liquid. Put the coon in a large pot; cover with cold water to which has been added 1/2 cup per quart of the strained marinade. Stick the cloves in the onion. Quarter the carrots; add them and the bay leaves, chili pod and salt to the pot. Cover; simmer slowly for 1 1/2 to 2 hours. Remove the raccoon; drain and blot dry.
Beat egg whites until stiff. Fold in sugar and salt; beat again. Add vanilla; work in coconut. Add cocoa mix. Drop by teaspoon on greased baking sheet. Bake at 275° about 20 minutes.
Mix first 5 ingredients. Pour over beef. Cook in crock-pot for 6 to 7 hours or in electric frying pan with cover for 2 to 3 hours. Beef should be very tender when done. You can pour off sauce and freeze to use again. Chicken, minute steak or pork chops can be used in place of beef.
Sift flour, baking powder and salt together. Cream shortening with sugar and vanilla until fluffy. Add beaten egg yolks and beat thoroughly. Add sifted dry ingredients and milk alternately in small amounts beating well after each addition. Beat egg whites until stiff but not dry and fold into batter. Pour into greased pans and bake in moderate oven at 350° about 30 minutes. Makes three 9-inch layers.
Heat oven to 350°. Beat margarine, sugars, peanut butter, vanilla and eggs in large bowl until creamy. Mix in flour, oats, baking soda and salt; stir in chocolate chips. Drop dough by tablespoons 2 inches apart onto ungreased cookie sheet. Bake 10 to 12 minutes or until golden brown. Cool 1 minute. Remove from cookie sheet to wire rack. Makes about 4 dozen cookies.
In a saucepan, combine sugar, flour and 1/8 teaspoon salt. Stir in milk. Stir over medium heat until bubbly. Reduce heat; cook and stir 2 minutes more. Remove from heat. Stir 1 cup of hot mixture into eggs. Return to saucepan; cook and stir until thickened. Cook and stir 2 minutes more. Do not boil. Remove from heat. Stir in margarine, lime peel and juice. Fold in yogurt. Tint with food coloring. Cover surface with plastic wrap; cool.
Combine the brown sugar, oleo or shortening, soda, baking powder, salt and vanilla. Add the flour, oatmeal and nuts. Stir until smooth. Drop by teaspoon on ungreased baking sheet. Bake in a 350° oven for 12 to 15 minutes.
Brown chops over medium heat. Place drained yams over chops. In mixing bowl, combine soup, sour cream and water; stir until blended. Pour over yams and chops. Cook over medium heat for 45 to 60 minutes, or place in a 350° oven for 1 hour. Makes 4 servings.
Combine all ingredients and let sit to develop flavors. Check seasonings after 20 minutes or so. Stores well in refrigerator.
Mix together and bake in tube pan for 45 minutes at 325° or 3 layers for 25 minutes or until done.
Melt butter, chocolate chips and peanut butter together over low heat. Pour in cereal; coat well. Pour into a large bowl; coat with powdered sugar. Let cool completely. Seal in an airtight container.
Sprinkle chopped pecans on the bottom of a greased tube or Bundt pan. Mix together cake mix, pudding, water, Wesson oil and rum. Beat in eggs, one at a time. Pour batter into pan and bake 1 hour at 325°. Let cool.
While browning meat, add onion to cook. Drain. Combine all ingredients in a large pot, including the juices from the canned vegetables. Simmer about 1 hour.
Mix and sift dry ingredients. Mix mayonnaise with water and vanilla. Add to dry ingredients. Add nuts. Mix well. Bake at 350° for 30 minutes.
Heat applesauce, stir in shortening, sugar and dry ingredients. Stir in raisins and walnuts. Bake about 1 hour at 325°.
Combine cake mix, fruit cocktail, 1 cup coconut and the eggs. Beat at high speed for 2 minutes. Pour into a large greased pan; sprinkle with brown sugar.
Preheat oven to 400°. Bring water, butter and salt to boiling point. Add flour, all at once; stir quickly over low heat for 1 minute or until mixture leaves sides of pan and forms a ball. Remove from heat; add eggs, one at a time, and beat until smooth. Drop batter spoonful onto cookie sheet. Bake 35 to 40 minutes; cut center while warm. Cool; fill with pudding. Sprinkle with powdered sugar. Makes 12 puffs.
Combine chocolate, butter and syrup in double boiler and melt until smooth. Take off heat. Add vanilla, confectioners sugar and Rice Krispies. Mix until everything is coated. Put in a 9 x 13-inch cake pan. May chill until firm and cut into squares.
Remove all bones and skin from fish. Cut fish into 1-inch pieces. Place in a plastic bag, then set bag in a bowl. If using pineapple, drain it, reserving 1/4 cup juice. For marinade, combine orange juice or reserved pineapple juice, chopped onion, sherry, oil, sesame seed, garlic, salt and pepper. Pour over fish. Close bag and refrigerate for 4 to 6 hours, turning bag occasionally.
Spread crescent rolls on cookie sheet to make crust. Bake at 350° until light brown. Cool.
Preheat oven to 350°. Pan-fry sausage, crumbling as it cooks; drain. Place bread crumbs in the bottom of a 10 x 13-inch greased baking dish. Place sausage on top of bread. Mix other ingredients together; pour on top of sausage. Bake for 45 minutes.
Brown ground beef in skillet;	drain off fat and put beef in crock-pot. Brown bacon and onion; drain. Add bacon, onion and remaining ingredients in crock-pot. Stir together. Cover and cook on low for 4 to 6 hours.
Sprinkle chicken with garlic salt. Heat margarine in nonstick skillet over medium heat. Add chicken; cook 5 minutes. Turn chicken over. Add onions and green pepper around edges of chicken. Cook 5 minutes or until chicken is tender. Place rice on serving platter. Remove from skillet and place over rice. Keep warm. Add picante sauce and cheese to skillet. Cook and stir until cheese is melted and sauce is hot. Pour over chicken and rice.
Combine sugar, oil, melted chocolate and vanilla. Beat in eggs, flour and baking powder into chocolate mixture. Cover and chill. Shape into balls and roll in powdered sugar. Bake in a greased cookie sheet in a 375° oven for 10 to 12 minutes. While still warm, roll again in powdered sugar. Makes 4 dozen cookies.
Beat cream cheese and peanut butter at medium speed until light and fluffy. Add Cool Whip and confectioners sugar gradually, beating until smooth. Spoon into pie shells. Freeze 8 hours or overnight. Garnish with chocolate shavings or chocolate syrup and whipped cream. Makes 12 servings.
Saute mushrooms and onion in butter in a medium saucepan over low heat until tender. Add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add half and half and chicken broth. Cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Stir in diced chicken and remaining ingredients. Cover and simmer 10 minutes, stirring occasionally.
Combine ingredients in a slow cooker. Cook until hot and then drop in wieners. Simmer until ready to serve. This is good for a picnic.
In 9 x 13 pan, place ice cream sandwiches in layer. Spread 10 ounces of fudge topping. Crush 3 candy bars over topping. Spread Cool Whip over top. Drizzle rest of topping. Sprinkle last candy bar over top. Place in freezer overnight.
Mix sugar, cocoa, milk and margarine in a 3-quart saucepan. Heat on medium heat until it starts to boil, stirring constantly. Boil for about 3 to 5 minutes; continue stirring. Remove from heat and let cool 1 minute. Add vanilla, peanut butter, salt and oats; stir well. Drop by teaspoonful onto wax paper. Let cool.
Add onion and celery to 2 cups water in large saucepan. Cook over medium heat until tender. Add soup, tuna, salt and pepper; simmer. Combine cooked noodles and tuna mixture in a 4-quart casserole dish. Top with cheese and bake at 350° for 30 to 40 minutes. Serves 6 to 8.
Combine ingredients in the order given above in a 9 x 13 pan. Bake at 350° about 30 minutes or until done. Top with ice cream or whipped cream if you wish.
Mix cream of chicken soup and chicken broth until texture is smooth. Mix in the other ingredients and place in a 9 x 13-inch greased casserole dish.
Preheat oven to 350°. Cook, drain, dice and mash potatoes with oleo, salt and milk. Cook broccoli to package directions. Drain well. Fold in mashed potatoes. Put in casserole. Sprinkle with cheese. Spray casserole with Pam. Bake for 15 minutes or until cheese melts.
Peel, dice and cook the potatoes; drain. Cook sausage and ground beef; drain. Cook onion and pepper. Stir in potatoes, diced cheese and tomatoes with seasoning. Cook on low in crock-pot for 2 to 3 hours.
Butter 9 x 13-inch baking dish. Arrange chicken pieces in pan. Top with Swiss cheese. Combine undiluted soups, dry stuffing and seasoning packet. Pour over chicken.
Cut fruit into bite-size pieces. Drain all fruit juices into saucepan and mix boxes of vanilla pudding. Cook until thickened and cool in fridge overnight or 3 hours. Mix fruit, except bananas, and chill in separate bowl. When ready to serve, mix fruit, pudding and sliced bananas.
Heat oven to 425°. In a large bowl, combine all ingredients. Pour into unbaked pie shell. Bake 15 minutes. Reduce oven to 350°. Bake 35 to 40 minutes or until knife inserted comes out clean.
Combine soup, milk, and pepper. In baking dish layer potatoes, onions, cheese, and soup mixture. Layer twice. Pour butter on top. Sprinkle with paprika. Cover and bake at 375° for 1 hour. Uncover and bake additional 15 minutes or until done.
Prepare pasta according to instructions. Prepare bacon and drain. In large bowl, combine softened cream cheese, sour cream, margarine and milk. Microwave or boil until ingredients become a sauce, stirring occasionally. In large casserole, place the boiled pasta. Shred bacon over pasta. Then add melted cheese sauce. Microwave on Medium power for 15 to 20 minutes (or until ingredients form casserole consistency). Or bake in 375° oven for 30 minutes.
Combine and cook slow for abut 1 1/2 hours until dark and thick. Put in hot jars and seal.
Mix all ingredients together and bake in three 9-inch pans at 350° for about 25 minutes.
You take 2 graham crackers and a Hershey chocolate bar. You halve the chocolate bar and put it on the graham cracker, then you put the marshmallow on last. You put on the other graham cracker and put it in the microwave for 50 seconds. Then you have a S'Mor.
Mix Veg-All, celery, mayonnaise, onion, salt and pepper. Put in a shallow casserole dish. Top with crumbled crackers or onion rings. Dot with margarine. Bake at 350° until bubbly or brown.
Dip chicken in egg and milk mixture, then flour, egg, flour and salt and pepper to taste. (Use 1/4 cup of milk for each egg used.)
Mix oil, eggs and sugar in bowl. Sift together flour, soda, salt, cinnamon and baking powder. Add to cream mixture. Stir in chopped apples and nuts. Spread mixture in greased 9 x 13-inch pan. Put butterscotch chips on top. Bake at 350° for 55 to 60 minutes. Cool and cut into squares. For best results, bake a day or 2 ahead.
Combine first 3 ingredients and cook to soft boil stage. Remove from fire. Add salt, vanilla and butter. Beat until creamy. Add 2 c. pecans. Drop by teaspoons on waxed paper. Makes about 3 dozen Pralines.
Sprinkle crumbs in bottom of 9-inch spring-form pan sprayed with Pam. Place cheeses, sugar, egg whites, vanilla and lemon juice in blender. Whip until smooth. Pour into pan. Bake at 350° for 30 minutes. Cool. Stir together Dream Whip, sugar and sour cream. Spread on cooled cheesecake. Chill. Remove sides of pan to serve.
Take cream cheese at room temperature and cream well. Add mayonnaise and mix well for a good consistency. Add lemon juice, Worcestershire sauce, garlic powder and hot sauce, also onion. Mix well. Use as much mayonnaise as needed for right consistency. Fold in shrimp. Use your favorite chips or crackers to dip.
Cream together the margarine, peanut butter, sugar and egg. Add flour and vanilla. Mix together. Form dough about the size of a marble. Place on ungreased cookie sheet and press with fork. Bake at 325° until done.
Spread cream cheese onto tortilla shells. Leave about 1-inch uncovered on ends. Add grated cheese. Sprinkle with peppers and chopped black olives. Roll up very tight. Refrigerate a few hours or overnight. Slice down into pinwheel shape. Dip in salsa.
Melt butter over low heat. Add brown sugar. Blend well. Cool. Stir in egg. Sift flour, baking powder and salt together. Stir into butter mixture. Stir in vanilla and nuts. Spread in well-greased 8-inch square pan. Bake at 350° for about 20 to 25 minutes until golden brown. Cut bars while warm.
Place cooked noodles in lightly greased individual casserole. Add onion, salt, pepper and sage to tomato juice. Pour over noodles. Brown pork chop on both sides. Remove and place on top of noodle mixture. Bake at 350° for 45 minutes to 1 hour. Yields 1 serving. Each serving contains approximately (Exchanges): 2 meat, 1 bread and 1 vegetable.
Line a shallow baking pan with dried beef. Place chicken breasts on dried beef. Put 1 strip bacon on each chicken breast. Bake at 350° for 1 hour.
In large bowl, mix first 9 ingredients until well blended. Shape into a loaf. Place in loaf pan and top with 2 tablespoons of spaghetti sauce. Bake at 350° for 40 to 45 minutes.
Combine crabmeat, celery and onion. Mix together remaining ingredients, except lettuce and paprika. Combine crabmeat with dressing and chill in refrigerator for 30 minutes or more. Line salad bowl with shredded lettuce, add crabmeat mixture and sprinkle lightly with paprika.
Combine flour, salt, pepper and red pepper. Coat both sides of chichen with flour mixture, heat oil in 12 in non-stick skillet. Stir in hot pepper sauce. Add chicken and cook 6 - 8 minutes per side until browned. Transfer to cutting board, cover loosely and let stand 5 minutes. Slice celery diagonally into 1/2 inch thick pieces; combine in medium bowl with lettuce and apples. Slice chicken into 1/2 inch thick strips; add to salad, then toss with blue cheese dressing. Makes 6 servings. 285 calories, 15 g fat.
Blend corn syrup, butter and peppermint. Divide into 3 parts. Make 1 red, 1 green and leave one white. Shape into balls and flatten with fork (on wax paper). Let dry. Can coat with chocolate, if you like.
Combine ham, pork, crumbs, eggs, milk and pepper. Mix well. Shape like a ham and score with spoon handle. Bake in shallow roasting pan at 350° for 1 hour. Garnish with maraschino cherry halves pegged with whole cloves.
Saute green pepper in the butter in saucepan over low heat 5 minutes. Add mushrooms and saute about 1 minute. Remove green pepper and mushrooms and set aside. Stir flour into pan liquid. Gradually add milk and cook, stirring, until thickened. Add ham and heat, then add green pepper, mushrooms and pimento. Heat, stirring gently. Add paprika and salt to taste. Serve on noodles, rice or biscuits. Makes 4 servings.
Crumble and well cook sausage; drain well. Add remaining ingredients, except biscuits. Separate each biscuit into 3 rounds. Spread each round with sausage mixture and place on cookie sheet. Bake at 425° for 10 minutes. May be frozen before baking and stored in plastic bags until ready to use. Makes 90.
Lightly grease a 12-inch pizza pan. Press cookie dough evenly onto prepared pan. Bake at 375° for 10 to 12 minutes or until lightly browned. Cool in pan on wire rack. Combine sugar and cornstarch in a small saucepan. Stir in pineapple juice. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Transfer mixture to a bowl. Cover with plastic wrap; cool.
Cream together first 4 ingredients. Sift together and add flour, cinnamon, cloves and allspice. Add nuts, applesauce and soda. Pour into muffin cups and bake at 400° for 20 minutes. Can refrigerate batter and use later. Serve hot or cold sprinkled with powdered sugar.
In glass bowl, blend flour, sugar, margarine, ginger, cinnamon, allspice, cloves and nutmeg as for pie dough. Reserve 3/4 cup of mixture for topping. Add soda and sour milk; mix with metal spoon until it makes a dull sound in bowl. Add eggs, salt and molasses and pour into 9 x 13-inch floured pan. Cover with reserved dry ingredients for topping. Bake at 350° for 40 minutes or less.
Preheat oven to 350°. In medium pan, melt chips and margarine. Stir in crumbs and nuts. Press half of mixture onto bottom of greased 9 x 13-inch pan. In bowl, mix cheese until fluffy. Beat in Eagle Brand, egg and vanilla. Mix well. Pour into pan on top of crumb mixture. Top with remaining crumbs. Bake 25 to 30 minutes. Cool to room temperature. Chill before cutting into bars. Refrigerate.
Layer in pan in order listed. Bake at 375° for 1 hour covered with foil. Remove foil and bake 15 minutes more. Remove from oven.
Toss together chicken, celery, lemon juice and seasonings. Mix in mayonnaise and grapes. Serve on lettuce cups.
Combine 3 cheeses, saving 1/4 cup each of Cheddar and Monterey Jack cheeses. Add picante sauce and mix well. Put 1/4 cup of mixture on each tortilla shell. Roll up, placing fold on bottom of pan. Sprinkle remaining cheese on top. Bake, uncovered, at 350° for 20 minutes. Top with lettuce, tomatoes, onions and olives. Serves 4.
Peel, dice and parboil eggplant. Saute onion, celery and shrimp in olive oil. Add tomato and cook. Season with salt, pepper, a dash of Tabasco sauce, a dash of Worcestershire sauce and 1 bay leaf. When all are blended together, fold in the eggplant. Place in baking dish. Top with seasoned bread crumbs. Bake at 350° for about 20 to 25 minutes.
Wash beans and remove strings. Cut into 1 1/2-inch pieces if desired. Cook, covered, for 12 to 15 minutes in small amount of water. Drain and set aside, but keep warm. Saute onion in butter until tender. Stir in lemon juice, salt and pepper. Add beans and cook 1 minute or until thoroughly heated, stirring constantly. Serves 2.
Sift flour, salt and sugar together. Cut in lard. Add the yeast, dissolved in 2 tablespoons of water and warm milk. Work lightly until smooth. Roll out like biscuits and cut with cutter or shape in balls for cloverleaf. Let rise 1 hour and bake in oven at 375°.
Combine sugar, honey, salt and 1/2 cup water in medium saucepan. Cook over medium heat until sugar is dissolved, stirring constantly. Continue cooking, without stirring, until a little in cold water forms a firm ball or to 242° on candy thermometer.
In a nonstick skillet coated with nonstick cooking spray, brown chicken over medium heat. Transfer to a 13 x 9 x 2-inch baking dish coated with nonstick cooking spray. Re-coat skillet with nonstick cooking spray; cook onion over medium heat until tender. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Pour over chicken. Bake, uncovered, at 350° for 45 to 55 minutes or until chicken juices run clear and a meat thermometer reads 170°. Yield: 6 servings.
Melt marshmallows, water and chocolate together. Add vanilla; cool. Whip whipping cream until fluffy; fold into chocolate and marshmallow mixture. Fold into pie shells. Chill for 3 hours. Top with Cool Whip and grated chocolate.
Combine all ingredients in skillet (except rice). Simmer for 10 minutes. Stir in rice. Cover and simmer until tender.
Boil your chicken and keep broth. Take all chicken off bone. Put back in chicken broth and add vegetables and gravy. Simmer on medium low heat for 1 hour. Serve.
Cream the Judges until light. Blend in the Jeremiah 6:20. Stir together the Kings 4:22, Amos 4:5, Leviticus 2:13 and Chronicals 9:9. Mix Jeremiah 17:11, Judges 4:19 and Samuel 14:25. Add wet and dry ingredients alternately to creamed mixture and mix well. Stir in Samuel 30:12, Nahum 3:12 and Numbers 17:8. Turn mixture into greased and floured 9 x 5 x 3-inch loaf pan. Bake at 325° for 40 minutes. Loosely cover with foil. Bake 50 minutes more. Let cool in pan 10 minutes. Remove from pan and cool on rack. Brush all sides with Proverbs 31:6 or orange juice.
After chicken is cooked and cut up, place in a large baking dish (9 x 13-inch). Mix cream of chicken soup and chicken broth and heat in saucepan until creamy. Add salt and pepper, pour over chicken. Melt margarine and add to flour and milk; mix well until lumps are smooth. Spoon this over chicken (do not pour). Bake at 450° for 30 minutes or until brown.
Beat together eggs, vanilla, orange juice and vegetable oil. Mix together cinnamon and sugar. Mix flour and baking powder. Peel and slice apples in small bowl. Grease and flour 10-inch tube pan. Add flour and baking powder mixture slowly to the beaten egg mixture. Beat 2 minutes. Pour 1/3 of batter in cake pan. Cover with 1/3 of apples. Sprinkle with cinnamon and sugar mixture. Repeat 2 more times, ending with sugar and cinnamon mixture on top. Bake 1 hour and 15 minutes in 350° oven. Serves 12.
Whip softened cream cheese until smooth. Add 10x sugar, peanut butter and milk. Blend until smooth. Fold in whipped topping. Pour into graham cracker crust. Freeze at least 2 hours.
Melt margarine, add sugar and flour. Add milk gradually while mashing out all lumps. Sweeten fruit to taste. Cover with water, boil for approximately 5 minutes, then pour into dough. Gently mix dough with fruit. Bake at 350° until brown on top.
Cook and drain broccoli. Cook chicken breast and cut in pieces (1/2 to 1-inch). Add lemon juice, mayonnaise and curry powder to soup and mix well.
Line a jelly roll pan with aluminum foil. Completely cover it with a single layer of saltine crackers. Boil margarine, white and brown sugars for 3 minutes. Pour over crackers. Bake for 10 minutes at 350°. Sprinkle with chocolate chips. Let melt and spread. Cool in refrigerator and break in pieces. Could be cut into squares with pizza cutter or spatula.
Combine all ingredients but vanilla in top of double boiler. Beat 1 minute to blend. Place over boiling water and beat constantly with rotary beater or at high speed of mixer for 7 minutes or until frosting stands in stiff peaks, stirring occasionally with rubber scraper. Remove from boiling water and pour at once into large bowl. Add vanilla and beat one minute, until thick enough to spread. Makes 4 1/2 cups.
Mix peanut butter, dry milk and honey. Taste. If not sweet enough, add more honey. Fun to play with but even better to eat!
Bring water to boil; stir in margarine (make sure margarine melts). Stir in flour. Stir vigorously until mixture comes away from sides of pan, making a ball. Remove from heat. Stir in eggs, one at a time, beating 1/2 minutes. Drop on greased cookie sheet by tablespoon. Bake at 400° for 35 minutes. Makes 12 to 15. Let cool.