HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a small bowl, combine parsley, rosemary, lemon pepper and garlic powder. Crush slightly. Rinse chicken. Pat dry. Brush chicken with oil. Rub the rosemary mixture onto the skin of chicken. Place chicken, breast side up, on convection roasting rack. Set on top of broiler pan. Convection cook in a 350° oven for 50 to 60 minutes.
Mix all ingredients, except pecans or parsley flakes, and form into a ball. (Optional: Roll in pecans or parsley flakes.) Chill and serve.
Mix pudding and pineapple together. Fold in Cool Whip. Split cake into 2 layers. Frost between layers, top and sides of cake.
Melt almond bark in a double boiler. Add chocolate chips and melt. Add peanuts. Mix well and drop on aluminum foil or wax paper to harden.
Melt oleo and marshmallows in saucepan. Add food coloring. Stir in corn flakes. Drop on wax paper and make into Christmas wreaths. Decorate with red cinnamon candies. Very pretty.
Use small bits of onions, mushrooms, bell pepper pieces, bits of celery, an Irish potato leftover or any other veggies, rice, etc.
Heat oven to 350°. Mix flour, baking powder, soda and salt together. Work shortening until soft. Add sugar; work until mixture is smooth and creamy. Beat eggs; add to shortening mixture. Mix in flour mixture oats, nuts and coconut thoroughly. (May need to work with hands.) Roll into size of a walnut, place onto ungreased cookie sheet. Grease hands with butter or shortening. Makes 7 dozen.
Cook potatoes in skins; cool, pare and shred coarsely. In saucepan, over low heat, melt butter and grated cheese, then remove from heat. Blend in sour cream, salt, pepper and onions. Gently fold in potatoes and pour into greased 3-quart casserole. Dot with remaining 2 tablespoons butter. Bake, uncovered, at 350° for 30 to 35 minutes. Serves 8.
Brown meat, onion and green pepper; drain off fat. Add all other ingredients. Cover and simmer for about 2 hours, stirring occasionally.
Cook chicken in foil in a 350° oven. Debone chicken. Save juice from chicken to thin soup with. Add seasonings, onions and chiles to soup. Dip tortillas in oil just to soften. Drain well. Grease bottom of a 2 1/2-quart casserole dish and line with 2 tortillas, cut in quarters. Layer chicken, cut in bite sizes, soup and cheese. Repeat. Bake, uncovered, in a 375° oven 35 to 45 minutes until briskly bubbling around edges. Serves 8. Serve with red beans and crisp salad.
Mix together dressing, jam and soup mix. Using a 9 x 13-inch lightly oiled pan, place chicken pieces. Cover with sauce and bake 1 hour and 15 minutes at 350°. Turn to 425° for last 15 minutes.
Mix cream cheese, sugar and margarine; blend well. Add chips and mold into a ball; refrigerate. This can be made several days before serving.
Drain well and rinse off sauerkraut. Then mix sugar, vinegar, oil and all other ingredients together. Mix gently. Store overnight or for 24 hours. Serves 8 to 12, depending on serving size. This salad keeps indefinitely in the refrigerator!
Debone meat. Place in greased casserole dish. Cover with undiluted soup and mix remaining ingredients together. Pour over top of chicken and bake 1 hour, uncovered, at 300° or until top is brown, about 30 to 35 minutes.
Mix 3/4 cup nuts, flour and butter. Press into 8 x 12-inch dish. Bake 20 minutes at 350°. Let cool. Cream peanut butter with cream cheese. Add sugar and mix well. Fold in 4 ounces of Cool Whip. Spread over crust. Mix pudding with milk. Spread on previous layer. Top with remaining Cool Whip and decorate with remaining nuts. Chill 2 to 3 hours. Delicious!
Sift together flour, baking soda and cream of tartar. Cream together butter and gradually add brown sugar and white sugar; cream well. Blend in egg and vanilla; beat well. Add the dry ingredients gradually and mix thoroughly. Stir in nuts. Drop by rounded teaspoonfuls onto lightly greased baking sheets. Bake at 350° for 12 to 15 minutes or until golden brown. Makes 5 dozen.
Saut onion in margarine. Stir in rest of the ingredients and bake in ovenproof dish at 300° for 3 hours or cook in crock-pot until ready to serve.
Mix all ingredients together and place in greased 9 x 13-inch baking dish. Sprinkle with additional cheese, green pepper or paprika, if desired. Bake at 350° for 45 minutes.
Heat oven to 375°. Place sheets of foil on countertop for cooling racks. Combine shortening, brown sugar, milk and vanilla in a large bowl. Beat at medium speed of electric mixer until well blended. Beat egg into creamed mixture. Combine flour, salt and baking soda. Mix into creamed mixture just until blended. Stir in chocolate chips and pecan pieces. Drop rounded tablespoonfuls of dough 3-inches apart onto ungreased baking sheet. Bake one baking sheet at a time at 375° for 8 to 10 minutes for chewy cookies or 11 to 13 minutes for crisp cookies. Do not overbake. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely.
Wash and drain all vegetables. Remove stem from peppers and tomatoes. Core cabbage. Grind vegetables in a food grinder. Add salt. Mix well and let stand overnight. Rinse and drain.
Icing: Boil cocoa, sugar and 1/2 cup milk for 1 minute. Add butter and vanilla. Stir until both are melted. Set aside.
Boil applesauce in saucepan. Stir in small jello. Mix well. Add crushed pineapple and chopped nuts. Mix well. Pour in jello mold. Chill.
With blender or pastry cutter, mix lard, flour, sugar and salt to crumble stage. Add slightly beaten egg and milk. Mix well. This is an easy crust to handle and can be rerolled without toughening. Extra can be made into pie crusts and frozen or covered and kept in the refrigerator for about 2 weeks. Yield: 3 double crusts.
Mix all together in blender or food processor. Spread on tortillas. Roll up jelly roll fashion. Chill for about 2 hours. Slice into 1-inch pieces.
Dear Patricia: This prayer has been around since the invention of the three-way mirror, and here it is:
Heat oven to 350°. Cook noodles as on package; drain. Mix noodles, tuna, mushrooms, sour cream and milk in ungreased casserole dish. Mix bread crumbs, cheese and butter in separate dish. Spread over tuna and noodle mixture. Bake uncovered about 35 minutes or until hot and bubbly. Makes 6 servings.
Cook spinach and drain well. Mix all ingredients together well. Bake 1 hour at 350°.
Mix together mayonnaise, mustard, pepper and salt. Shred both cheeses. Mince onion, green pepper, pimentos and celery. Mix all ingredients and refrigerate.
Soak oats in V-8 juice for 15 minutes. Add remaining ingredients and mix well. Shape into logs and freeze just to the solid stage, then slice and store (in patties) in freezer. Patties may be shaped by hand and frozen separately for easy usage. Cook in a skillet as patties gently thaw during cooking.
Mix cracker crumbs and 1/2 cup butter for crust. Press into Pyrex dish. Saute onions and 2 tablespoons butter. Pour into baking dish. Scald milk and slowly add to beaten eggs. Add cheese and stir until it melts. Pour mixture into crust and bake 25 minutes at 350°.
Wash seeds in a basin, removing all pumpkin fiber. Boil seeds in salted water for about 5 minutes. Drain, dry and put in bowl. Coat lightly with oil. Spread on baking sheet. Toast in slow (250 to 300°) oven, stirring often so seeds do not burn. When seeds are dry and crisp (about 30 minutes), they are ready to eat.
Saute onions and okra in oleo for about 10 minutes, stirring to sear okra. Add tomato and saute 5 minutes. Add soup stock or broth and green pepper, thyme, bay leaves and shrimp. Bring to boil. Reduce heat. Cover and simmer 1 1/2 hours. Serve over rice. Makes about 1 quart.
Heat oven to 375°. In a large bowl, beat sugar, butter, egg yolk and vanilla until light and fluffy. Lightly spoon flour into cup; level off. Add flour to sugar mixture; mix well. Stir in potato chips and nuts.
Butter a 9 x 13-inch pan and line with graham crackers. Make pudding using 3 cups of milk. Mix Cool Whip in with pudding after you have mixed the pudding with milk. Pour half over graham crackers, layer with more graham crackers, then the rest of the pudding. Top with another layer of graham crackers. Top with Chocolate Icing made as follows.
Cream together shortening, brown sugar, molasses and egg until light and fluffy. Sift dry ingredients together. Mix with molasses mixture. Drop by teaspoon into the 1/4 cup sugar. Form into balls. Place 2-inches apart on greased cookie sheet. Bake at 375° for 8 to 10 minutes. Balls will flatten and crinkle. Makes 5 dozen cookies.
Cream butter, Crisco, sugar and egg yolk. Add vanilla, salt and flour. Bake on cookie sheet at 325°. Then, melt chocolate chips on top and spread with spatula. Add nuts (optional). Bake until just done, lightly brown.
Heat oven to 350°. Boil enough water to cover peppers in large saucepan. Add peppers. Boil 4 minutes. Drain. Rinse with cold water. Melt butter flavor Crisco or butter in small skillet on medium heat. Add onions and celery. Saute until crisp-tender. Transfer to mixing bowl. Stir in rice, tomato, chili powder, and salt. Fill pepper halves generously with rice mixture. Place in ungreased 9 inch square pan. Spoon ketchup over top of each filled pepper. Top each with 2 cheese slices. Pour water into bottom of pan. Bake, uncovered, at 350° for 25 to 30 minutes or until heated through. Makes 6 servings.
Combine cake mix, oil, eggs, sugar, sweet potato, cinnamon and water. Mix well and bake at 350° for 35 minutes. Let cool.
Preheat oven to 350°. Spray an 8 x 5-inch loaf pan with nonstick cooking spray. In a large bowl, whisk together honey, oil, egg and vanilla. In another bowl, stir together the flours, oat bran, baking powder, cinnamon and salt. Add dry ingredients to honey mixture with zucchini, carrots and orange peel. Stir to blend well. Add walnuts (if desired). Spoon into pan. Bake 50 to 60 minutes or until a toothpick inserted in center comes out clean. Cool completely on a wire rack. Makes 16 servings (each a 1/2-inch slice).
Cook dry beans in water until softened, 3 times the volume of water to beans, about 30 minutes. Let stand for 1 to 1 1/2 hours or until softened. Drain and put in crock-pot with all ingredients well mixed. Cover and cook on low for 10 to 12 hours (high 4 to 6 hours), stirring occasionally.
Cream butter to soften. Gradually add sugar and vanilla; cream well. Beat in eggs, one at a time. Stir in milk. Sift together dry ingredients; stir into creamed mixture. Add nuts. Spread in a greased 9 x 9 x 2-inch pan. Bake at 375° for 20 minutes or until done. At once, frost cake with Cocoa Frosting.
Microwave onion, garlic and oil in 2-quart dish on High for 2 to 3 minutes. Stir in chicken, chilies, broth and seasoning. Microwave on High 4 minutes. Add cream cheese; stir until melted. Spoon 1/3 cup chicken mixture into each tortilla. Roll up and place seam side down in 8-inch square dish. Microwave Velveeta, milk and 1/4 cup tomato on High for 2 to 3 minutes. Stir after each minute. Pour sauce over tortillas; top with remaining tomatoes. Microwave on High for 6 to 8 minutes. Turn after 3 minutes. Makes 6 servings.
Beat egg white until foamy; gradually beat in half the sugar and continue beating until mixture forms soft rounded peaks. Mix tapioca, remaining sugar, milk, egg yolk and teaberry candies in a saucepan. Let stand 5 minutes. Cook and stir tapioca mixture over medium heat until mixture comes to a full boil (pudding thickens more as it cools.) Gradually add to egg white mixture, stirring quickly, until just blended. Stir in vanilla. Cool 20 minutes. Stir. Serve warm or chilled. Makes 6 servings.
Brown sausages together and drain grease. Lay rolls out to make about 15 x 15-inch square. Pinch the creases and roll out. (Cut a little extra dough off for patching.) Add beaten eggs to sausage and spread on flat crescents. Spread 1 cup shredded Swiss cheese over sausage. Sprinkle with garlic salt, basil, parsley and Parmesan cheese. Roll up like a jelly roll and patch with extra dough or the mixture will pop out. (If desired, brush on a beaten egg for a shiny appearance.) Bake on ungreased cookie sheet 30 to 40 minutes at 350°. When cool, cut.
Pop corn in air popper. Place into brown paper bag. In large bowl mix corn syrup, brown sugar, salt and melted butter. Cook in microwave on High for 4 minutes. Stir once. Add soda and vanilla; stir well. Pour caramel over popcorn and mix with a long wooden spoon. Fold top of bag over place in microwave. Cook 1 1/2 minutes on High. Pour onto large sheet pan and cool. Store in airtight container if there is any left.
Arrange shrimp on bed of lettuce. Combine remaining ingredients and pour over chilled shrimp. Garnish with lemon slices.
Combine milk and flour in saucepan. Cook and stir over low heat until a thick sauce results. Cool completely. Combine butter, sugar replacement and vanilla in a mixing bowl, beating until fluffy. Add sauce mixture; beat until consistency of whipped cream. Fold in stiffly beaten egg white.
Mix all ingredients, except water, sugar and all but 1/2 cup tomato sauce. Fill peppers. Arrange in baking dish. Mix the water, sugar and 1/2 cup tomato sauce; pour over peppers. Cover and bake at 350° until done.
Combine all ingredients, except softened dry yeast, in a large bowl. Add water and yeast mixture.	Stir in 4 1/2 to 5 cups water to make stiff dough. Cover and let rise in warm place until double in size. Stir dough down. Put into 2 well greased casseroles; shape and let rise again. Bake at 350° for 30 to 35 minutes. When done, brush with butter.
Heat first 3 ingredients until well mixed; cool. Spread on 2 or more 8 x 10-inch baking pans. Add nuts.
Mash bananas. Add shortening, sugar, beaten eggs, salt and flour; mix well. Mix buttermilk and soda together and add to mixture, then add chopped pecans last. Bake in buttered and floured loaf pan at 350° for 30 minutes or until toothpick comes out clean. Cool in pan or wire rack before cutting. Wrap tightly. Will freeze well.
Brown meat with onion. Add tomato sauce; mix well. Add sour cream; mix well. Mix garlic clove with cream cheese and add to mixture. Mix well. Layer alternately with cooked noodles in 9 x 12-inch casserole dish. Top with grated cheese. Bake at 325° 25 minutes or until bubbly.
Heat molasses to boiling in saucepan deep enough for mixing dough. Remove from heat. Stir in shortening and baking soda. Sift in flour, baking powder and spices. Mix well. Chill. Roll out dough 1/8-inch thick on lightly floured board. Cut into desired shapes. Place on lightly greased baking sheet. Bake at 350° for 8 to 10 minutes. Cool slightly before removing from cookie sheet. Decorate with ornamental frosting. Makes 3 dozen cookies.
Cut boneless chicken into 1/2-inch cubes. In a dish, combine soup, milk, peas, pimento and chives. In a colander toss together chicken, mushrooms and broccoli. Place colander in a dish. Cover and cook on 100% power (High) for 6 to 8 minutes or until chicken is no longer pink and broccoli is tender. Stir chicken mixture once. Stir chicken mixture into soup mixture. Spoon over toasted muffins. Serves 2.
Place bread on a lightly oiled baking sheet. Top with tomatoes, cheese and asparagus spears. Beat egg yolks well, then mix in salt, pepper and dressing. Fold egg yolk mixture into egg whites. Spoon egg mixture over asparagus. Bake at 350° for 15 minutes or until topping is lightly browned.
Cook pasta according to package directions. Mix Parmesan, oil, vinegar, mayonnaise, garlic, onion and salt. Stir in pasta. Add remaining ingredients and serve.
Cook potatoes in boiling water about 30 minutes or until tender. Drain potatoes and mash.
In rectangle glass dish, spread lettuce. Add peas, cauliflower, onion, pepper, eggs and bacon. In small bowl, mix mayo, sugar and cheese. Spread evenly over salad; cover and refrigerate overnight.
Wash greens well, chop. In saucepan place greens and chicken broth and cook over medium heat until tender. Add salt and pepper to taste.
Stir sugar and berries up, let stand; bring to a boil Sure-Jell and water, boil 1 minute, stirring constantly. Remove from heat, and stir into berry mixture. Stir 3 minutes. Pour into medium glasses jar, seal tightly, let stand at room temperature 24 hours. Place in freezer.
Blend together first 3 ingredients and press into 8x8x2 inch pan. Bake 20 minutes at 350 degrees.
Separate graham crackers and place on cookie sheet. In a saucepan, over medium heat, melt butter and oleo. Add sugar and bring to a hard boil. Pour over graham crackers. Sprinkle nuts over top. Bake 350 degrees for 10 minutes.
Pour chicken broth into saucepan. Bring to a boil. Add 3/4 of bag of tortellini (frozen) to boiling broth. Simmer for about 7 to 8 minutes. Serve in soup bowls and sprinkle with Parmesan cheese. I also add 1/2 teaspoon or so of poultry seasoning to broth while it is cooking.
Cut potatoes in half lengthwise. Scoop out most of potato. Sprinkle cheese, bacon and green onion over skins. Heat in oven at 350° for 4 to 5 minutes, until cheese is bubbly. Serve with dressing. Serves 4.
Mix together all ingredients except fruit and pie shell. Put fruit in unbaked pie shell. Pour mixture over fruit and bake at 300° to 350° for 25 to 30 minutes.
Mix together tomatoes, onion, garlic, basil, oregano, salt and pepper. Mix well and refrigerate (covered) at least overnight.
Cut squash and boil until tender. Drain, then mash. Add all ingredients except 1/2 of the margarine to squash. Melt remaining margarine. Put squash into baking dish. Pour remaining margarine over squash and sprinkle with additional cracker meal. Bake at 375° for 1 hour.
*Use all, any or none of the three. Personally, the water chestnuts are a must.
Cream shortening and sugars. Add eggs and vanilla. Sift flour, salt and soda, then add oats. Mix dry ingredients with creamed ingredients. Bake at 375° for 10 minutes.
Combine butter, vanilla, chips, marshmallow cream and walnuts in a bowl. Cook sugar and Pet milk for 8 minutes. Bring to a boil. Combine ingredients and mix well. Place in 9 x 13-inch pan and cool.
First, leave cream cheese out long enough to soften. Then, cover one slice of ham with a thick coat of cream cheese. Take one of the pickles and roll the pickle up in the ham and cream cheese. Then do the same until all ingredients are used up. Then place them in the freezer for about 15 minutes. Take them out and slice them up into desired width. Arrange on tray and serve.
Let set a little. Whip 2 packages Dream Whip and fold Jell-O mixture into it. Sprinkle with chopped nuts and refrigerate.
Boil sweet potatoes in their jackets until tender, about 25 mins. Let cool, then peel and cut into slices 1 1/2 inch thick. In a large skillet melt butter. Stir in brown sugar and water and cook on med. heat about 5 min. Reduce heat and add sweet potatoes to skillet. Cook gently; tossing lightly until sweet potatoes are glazed. Sprinkle with coconut before serving. Makes 8 servings.
Mix salt, vinegar, pepper, water and salad oil and bring to a boil; cool. Drain green beans, peas and corn. Add pimento, green pepper, celery and onion. Pour cooled liquid over vegetables. Cool 2 hours before serving. Will keep up to 2 weeks.
Mix butter, sugar and eggs together. Add soda, baking powder and vanilla. Fold in oatmeal and coconut. Drop by teaspoon on cookie sheet. Bake at 375° for 8 to 10 minutes or until light brown.
Mix cake mix and cocoa. Add vanilla, buttermilk, food coloring, margarine and eggs. Blend until moistened. Mix soda and vinegar and mix into cake mix. Beat four minutes at medium speed. Bake at 325° in layers for 25 to 30 minutes.
Mix mayonnaise and soups together. In buttered casserole, place broccoli on bottom. Put chicken on top of broccoli. Spread soup mix over top. Sprinkle with cheese. Bake at 375° for 45 minutes.
Brown ground chuck, onion and garlic. Drain. Add tomatoes, tomato sauce, taco mix, chili powder, salt and pepper. Line bottom of 9 x 13 dish with 1/2 tortillas. Place 1/2 mixture on top and then layer other tortillas and other 1/2 of mixture. Add can of soup on top of this, then milk and sprinkle with cheese. Bake at 350° for 45 minutes.
Combine all ingredients together. Marinate meat at least 2 hours. Cook as desired. Baste with remaining marinade.
Preheat oven to 350°. Mix all ingredients together, saving some crumbled bacon for top. Bake in Pyrex loaf pan for 1 hour.
Mix cheeses together. Form in ball and cover with chopped onions. Also can be used as a dip with vegetables. Serve with crackers.
In a medium mixing bowl, toss chopped apples or pears with lemon juice. Stir in nuts, celery, cherries or raisins and grapes.
Mix well. Bake in ungreased 9 x 13-inch pan at 350° for 50 minutes.
Roll breasts in flour. Heat oil in skillet and brown chicken breasts. Heat first 7 ingredients. Place chicken breasts in a casserole dish and top with heated mixture. Top with pineapple and green pepper slices, if desired. Bake, uncovered, at 350° for 1 hour.
Mix together and spread in the bottom of dish. Add the following in layers: taco sauce, cheese, lettuce, tomato, onion and black olives. Refrigerate.
Preheat oven to 375°. Halve eggplants lengthwise. Scoop out pulp. Chop pulp and set aside. In large skillet heat 1 teaspoon oil, add bread crumbs and garlic. Cook for 5 minutes over medium heat or until browned. Set aside. In same skillet heat 2 tablespoons oil, pulp, onions, thyme and basil. Cook over medium heat, stirring constantly, until eggplant is tender. Remove from heat. Stir in eggs, bread crumbs, 1/2 cup almonds, ham, parsley, salt and pepper. Mix well. Place eggplant shells into large baking pan. Spoon mixture into shells. Top with Parmesan cheese and remaining almonds. Sprinkle with paprika and remaining oil over cheese. Add 1/2-inch boiling water to pan. Bake for 30 minutes or until cheese is browned.
Mix pudding and milk. Fold in Cool Whip. Add remainder of ingredients to liking.
Fry bacon and drain on paper towels. Fry onion slices (rings) in bacon drippings. Set aside. Fry liver dipped in flour to coat. Brown on each side. Put in casserole dish; add onion and crumbled bacon on top. Mix 1 can of tomato sauce with 1/2 can of water. Add fennel seed and salt and pepper. Pour over liver mixture. Bake in a 350° oven for 20 to 25 minutes. Sauce is very good on mashed potatoes.
Cook carrots until done; drain. Saute onion in butter. In baking dish, layer carrots and cheese. Pour onion and butter over top. Crush Ritz crackers; sprinkle on top. Bake at 350° for 30 to 40 minutes.
Melt butter, blend in flour and seasoning. Add milk and cook until slightly thickened. Add one cup of cheese and stir until cheese melts. Cook macaroni, until tender and pour into a 2 inch deep casserole dish. Pour sauce over macaroni in baking dish, top with remaining cheese and bread crumbs. Sprinkle lightly with paprika. Bake uncovered in 375° oven for about 25 minutes.
To make dough squares: Combine flour, baking powder, salt and butter. Work together with fingertips. Add combined milk with egg and knead into a firm mixture. Cut in half and shape like pie crust. Roll out on floured board thin, about 1/8-inch thick. Cut into large squares 1 1/2-inches.
Combine turkey and dressing, water, salt, pepper, parsley and thyme. Simmer for 1 hour. Add onion, celery and carrots. Simmer for 1 hour. Bring to a boil and add bouillon and noodles. Simmer again until noodles are tender.
Combine all dry ingredients in a large bowl. Add apples and toss. Add eggs, oil and vanilla; mix well. Bake in greased and floured tube pan for 1 hour and 10 minutes.
Brown ground beef. Drain. In a large Dutch oven, put stewed tomatoes, tomato paste, beans, ground beef and macaroni. Add 1 to 2 cans of water to these ingredients to obtain your desired consistency. Add pepper and chili powder to your taste. Simmer on low heat, stirring occasionally, for 2 hours.
Mix Cool Whip and milk. Add pineapple and other fruit. Add juice of 2 lemons. Mix well. Pour in pie crust. Refrigerate 2 to 3 hours before serving.
Boil and bone chicken. Blend 3 cups chicken broth with cream of chicken soup and sour cream. Bring to a boil. Add egg noodles to remainder of chicken broth; cook until tender. Drain noodles and pour into long pan. Top with boned chicken. Pour soup mixture over noodles and chicken. Crumble Ritz crackers on top of soup. Melt margarine and spoon over the cracker crumbs. Bake 20 to 30 minutes in a 350° oven.