HumbleIntelligence/food-ner-1-Million huggingface dataset:
Pour oil in skillet and heat on medium-high. Salt and pepper chicken on both sides. Sprinkle very heavy on both sides with hot sauce. (Hot sauce will not make the chicken hot and spicy.) Roll chicken evenly in flour. Place chicken into hot oil and fry on medium-high for 15 to 20 minutes on each side or until golden brown and crispy. Take chicken out and place in dish lined with paper towel to drain oil. Enjoy hot or cool.
Beat eggs, sugar, Miracle Whip, oil and vanilla at medium speed until light and fluffy. Add dry ingredients alternately with pineapple and bananas, mixing well after each addition. Pour in greased 9 x 13-inch pan. Bake 45 to 50 minutes at 350°. Cool. Frost cake with Cream Cheese Frosting.
In a 4-quart saucepan, combine ham, 2 cans corn and green chilies. Cook over medium-high heat, stirring occasionally, until mixture just comes to a boil, 2 to 3 minutes. Reduce heat to low. Stir in sour cream and milk. Continue cooking, stirring occasionally, until heated through, 3 to 4 minutes. Serves 6. Easy and good.
In large bowl, layer some lettuce, spreading some of the mayonnaise thinly on top of lettuce. Then add 1/4 each of bacon, onion, green pepper, peas and cheese. Repeat layers until all ingredients are used. Garnish top with sliced, boiled eggs. Serves 10 to 12. Will need to slice in sections before serving.
Cut apples, bananas, oranges and pineapple in small pieces. Mix together all the fruit. Let cheese set at room temperature, then mix cheese with 1 teaspoon pineapple juice. Toss with the fruit mixture and add marshmallows. Nuts may be added, if desired.
Put ham in a double wrapping of aluminum foil. Mix soda and hot sauce and pour over ham. Seal ham in aluminum foil and bake at 350 degrees for 3 hours.
Cream butter and gradually add sugar. Then add flour. Roll on floured surface to 1/4-inch thick. Cut into desired shapes and place on cookie sheet. Prick tops with fork and bake at 350° for 20 to 25 minutes. Makes 30 cookies.
Put bacon, Swiss or Monterey Jack cheese and onion in buttered pie plate. Mix milk, biscuit mix and eggs in blender for 1 minute. Pour over bacon, onion and cheese. Sprinkle with pepper. Bake at 375° for 55 to 60 minutes.
In a medium dish, put chicken, veggies and fruit all together. Pour honey and ginger on top. Put lid on dish. Bake at 350° for 1 hour. Serve over rice.
Chop green onions and mix with sour cream and cream cheese. Set aside. Brown ground chuck; drain. Add tomato sauce, salt, pepper, garlic powder and sugar. Simmer while cooking egg noodles.
Mix pumpkin, eggs, milk, sugar and spice. Pour into a 9 x 13-inch greased and floured pan. Sprinkle cake mix over pumpkin mixture, saving 1 cup of cake mix. Sprinkle on nuts and remaining cake mix. Drizzle oleo over top. Bake at 350° for 55 minutes.
Cook pasta and hamburger meat, drain both well. Then add sauce to hamburger meat. Layer in a casserole dish: sauce/meat mixture first, spaghetti, cheeses. Make two layers ending in cheeses. Bake for 25 minutes in 425 degree oven until bubbly.
Combine Veg-All with liquid, cooked chicken or beef, soup and cheese in a casserole dish. Bake at 350° for 15 minutes. Remove from oven and top with uncooked biscuits. Return to oven and bake until biscuits are done.
Saute the bell pepper, onion and celery in butter. Add remaining ingredients. Mix and bake in a 9 x 13-inch covered pan for 1 hour at 350°. Can make ahead and bake when ready.
Put corn in large roasting pan. In saucepan, combine brown sugar, Karo and butter. Boil 5 minutes; set off stove. Add soda, vanilla and salt. Pour over popped corn; mix well. Put in 250° oven for 1 hour, stirring every 15 minutes.
Toss crackers with melted butter to coat well. Add curry powder. Line 11 x 16-inch pan with 3/4 of the cracker mixture. Spread onions over crackers. Spread grated cheese over onions. Combine milk, eggs, salt and red pepper and pour over ingredients in pan. Sprinkle on balance of crackers. Top with light layer of Parmesan and paprika. Bake 25 to 30 minutes in preheated 375° oven or until set. Cut in squares to serve. May be used on buffet table or as entree.
Preheat oven to 425°. Mix dry ingredients in large bowl. Mix all other ingredients in blender. Combine with dry ingredients and stir just to mix. Line muffin pans with paper baking cups. Fill cups with batter. Bake for 17 minutes or until a wooden toothpick comes out dry. Makes 12 muffins.
Combine flour, salt and baking soda. Beat butter, sugar, brown sugar and vanilla until creamy. Whip in eggs. While beating, add in flour mixture a little at a time. Beat until creamy. Add chocolate chips and mix until evenly distributed. Bake each batch for 8 minutes at 375°.
Freeze pineapple juice and apple juice in their cans. One hour before serving, set out the frozen cans. When ready to serve, mix juices with chilled 7-Up. No additional ice is needed for the punch. Yield: 30 cups.
Save out a cup of graham cracker crumbs to roll in. Warm milk in microwave; do not boil. Pour over ingredients and form into rolls. Roll in cracker crumbs and refrigerate.
Mix all ingredients well and bake in prepared pan at 325° for 30 minutes or until done in center.
Mix all ingredients. Strain to remove potato strings. Pour into unbaked pie shell. Bake at 300° until firm in center.
Mix the zwieback crumbs with the sugar, ginger and the melted butter. Reserve a third of a cup of this mixture. Press the rest firmly on the bottom and about a third of the way up the sides of a 9-inch spring-form pan.
Slice onions into 1/2-inch thick rings. Saut in butter until tender. Place in greased 8-inch square baking dish. In a bowl, stir the broth, cream, flour and pepper until smooth. Pour over onions. Sprinkle with the cheeses. Bake, uncovered, at 350° for approximately 30 minutes or until cheese is golden brown and mixture is bubbly. Makes approximately 8 servings.
In small bowl, combine soup, paprika and pepper. In greased, 2-quart baking dish, arrange potatoes in overlapping rows. Sprinkle with cheese. Spoon soup over potatoes and cheese. Cover with foil.
Preheat oven to 350°. Grease a Bundt or angel food cake pan. Place all ingredients except chocolate chips and nuts in a large bowl; beat by hand as the batter is very thick. Add chocolate chips and nuts. Spoon into pan. Bake 45 to 55 minutes. Test with toothpick. Cake should be moist. Cool on rack before removing from pan, uniced. This is a rich, yummy cake.
Combine crumbs and margarine; press onto bottom of 9-inch springform pan. Bake at 350° for 10 minutes. Cool. Soften gelatin in water; stir over low heat until dissolved. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Gradually add gelatin, milk and peppermint candy, mixing until blended; chill until thickened, but not set. Fold in whipped cream and chocolate; pour over crust. Chill until firm. Garnish with additional whipping cream, whipped, combined with crushed peppermint candy, if desired.
Mix together ground chuck, onion, tomatoes, salt, parsley, black pepper, rice and lemon. Add to melted butter in pot that you are going to cook in. Take 1 teaspoon of mixture and place in middle of grape leaf; fold sides over mixture and bring tip of grape leaf over. Roll tightly and place in pot. As you roll, place grape leaves in pot as close together as you can. Continue until all mixture is used. Usually it makes about 2 layers. Add 3/4 cup water. Invert a plate over Dolmathes. Bring to a boil and simmer for 15 minutes. Turn off and let stand for 15 minutes.
Drain pineapple. Beat pineapple, cream cheese and Cool Whip until blended. Cover and refrigerate for 1 day. Cut puffs in half. Fill with mixture and return top half.
In kettle, brown beef. Drain. Add remaining ingredients. Bring to a boil. Reduce heat and simmer for 1 hour or until potatoes are tender.
Cut potatoes lengthwise into slices. Mix with olive oil; sprinkle with seasonings. Shake in large storage bag. Place on nonstick baking pan. Bake 20 minutes at 450° or until done.
Strip chicken and pork roast and process in food processor. Add to large pot and combine with all remaining ingredients. Cook 2 1/2 hours at low heat, stirring every 15 minutes. Freezes well.
Peel onions. Let simmer in boiling, lightly salted water until outer layer of onion starts to become tender. Drain. Let cool. Cut 1/2 inch off top of each onion. Remove inside of onion, leaving 1/2 inch outer shell and base. Finely chop onion from inside (1/2 cup) shell and saute briefly in butter or margarine.
Crush vanilla wafers very fine and set aside. Using mixer, cream orange juice, sugar and butter. Add crushed vanilla wafers and pecans. Shape mixture into bite-size balls and roll in coconut or pecans. Refrigerate until ready to serve. Yield: 5 to 7 dozen.
Mix together well. Divide into sections and roll out logs or press into square pan. Roll logs in powdered sugar. Chill and slice.
Melt the first 3 ingredients in pan until smooth. Add the cereal. Stir carefully until well coated. Pour mixture in paper bag. Add the powdered sugar. Shake until well coated.
Mix all seasonings together in blender. Add the egg; blend until well mixed. Turn speed down on blender; gradually pour in oil.
Mix soup, water, tomatoes with juice and seasonings in saucepan until hot. Dissolve powdered milk in 1/2 cup cold water and add to hot mixture. Heat to serving temperature.
Melt chocolate over hot water or low heat. Add water, slowly stirring until smooth. Add sugar and syrup. Boil until soft stage (235°). Remove from heat, add evaporated milk slowly, then add vanilla. Yields 2 1/2 cups.
Cream all ingredients together. Be sure they are mixed well. Form into a ball and roll in chopped parsley or grated pecans. Serve with assorted crackers. Serves 12 to 15.
Sift first 3 ingredients into a bowl. Cream eggs and sugar well. Add oil and anise oil; cream well. Put dry ingredients into liquid mixture. Mix well. Refrigerate about 20 minutes. Roll into small balls and flatten with a fork dipped in flour. Put piece of candied cherry in center. Bake at 350° for about 10 minutes. Cool and store.
Brown beef in olive oil in large skillet and drain. Add onion slices, garlic, tomatoes, tomato sauce, oregano or sage, mushrooms, parsley flakes, salt, m.s.g., thyme and bay leaf. Add water while cooking and cook the sauce for up to 2 hours. May be cooked in slow cooker without the water, unless needed.
Puree onion and white wine vinegar in blender. Mix in honey and Tabasco. Add oil very slowly. Serve over salad greens.
Ask for God's help. Throw in a pinch of friendliness, crumble in a cup of love, add a dash of compliments. Pour 3 tbsp. of care, sprinkle in a tsp. of helping. Mix in a pint of respect. Knead in 1/3 c. of listening. Place in a big scoop of cooperation. Mix in cooperation. Then, place very gently in the oven and set timer for eternity.
Preheat oven to 300°. Combine margarine, crumbs and sugar; pat firmly on bottom of 9-inch spring-form pan. In large mixer bowl, beat cheese until fluffy. Beat in sweetened condensed milk, eggs, and salt until smooth. Stir in lemon juice. Pour into prepared pan. Bake 50 to 55 minutes or until cake springs back when lightly touched. Cool to room temperature. Chill. Spread sour cream on cheesecake. Top with strawberries and glaze. Refrigerate leftovers.
Mix ingredients thoroughly together. Keeping fingers moist by dipping fingers in bowl of cold water, roll mixture in tiny round balls. Fry in butter over a low flame for 15 to 20 minutes. Keep turning meat balls while cooking. Yields 6 servings.
Combine cream and Boursin in a large heavy saucepan. Cook, stirring constantly, until mixture is smooth. Remove from heat. Arrange potatoes in a greased 9 x 13-inch dish, overlapping edges. Season with salt and pepper. Pour cheese mixture over potatoes, covering them completely. Bake at 375° for 45 to 50 minutes or until potatoes are tender.
Mix all dry ingredients, then add oil and water. Cook on a very low heat until forms a soft ball.
Heat oven to 425°. Mix baking powder, flour, salt and sugar in medium bowl. Beat eggs, oleo or margarine, anise and milk. Mix dry ingredients to liquid. Mix well. Drop by spoon onto greased cookie sheet. Bake at 425° for 8 minutes. After they are cooled, you can make a glaze with confectioners sugar and milk until moist. Add food coloring for a different effect.
Brown beef. Add onions and peppers. Stir in remaining ingredients and mix well. Pour into baking dish and cover. Bake at 350° until lightly brown.
Add all ingredients; mix well. Stir in zucchini and pineapple. Spoon batter into loaf pans. Bake at 350° for 1 hour or until done. Cool 10 minutes in pan. Turn out onto rack and cool.
Melt margarine, then add 1 3/4 cups graham cracker crumbs, then powdered sugar and the peanut butter. Mix well. Pat into a greased 9 x 13-inch pan. Place in refrigerator to cool while preparing chocolate.
Mix first 7 ingredients with beater. Top with almonds and paprika. Bake at 350° for 30 minutes.
In a 13 x 9-inch pan, line with chicken pieces. Place 1 layer of Swiss cheese. Spoon cream of chicken soup over cheese. Sprinkle stuffing mix over soup layer. Melt margarine and pour over bread crumbs. Bake in a 350° oven for 1 hour. Family favorite and quick.
Brown sausage; pour off grease. Set sausage aside in a bowl. Brown bacon lightly. Add sausage, bell pepper, onion and brown sugar. Let cook about 8 minutes. Add beans and barbecue sauce. Let cook until it starts to thicken. Add salt and pepper to taste.
Mix Jell-O with cottage cheese, oranges and pineapple. Fold in Cool Whip. Chill 1 hour.
Mix cornstarch and sugar. Pour into boiling water. Stir until full rolling boil. Add jello and food coloring. Stir until dissolved. Keep in refrigerator until consistency of egg whites. Pour sliced strawberries into baked pie shell. Pour glaze over berries. Chill. Top each slice with Cool Whip just before serving.
Blend together sugar, milk, butter, corn syrup and salt in a 3-quart casserole. Microwave 5 minutes on High; stir well. Microwave 6 minutes on High. Cool to lukewarm. Stir in vanilla and nuts. Spread in buttered pan and cool until firm.
Mix water and Amaretto and set aside. Place 1 package sponge cookies on bottom of 9-inch spring-form pan. Cover with 1/2 Amaretto mixture. Make vanilla pudding; let cool. Pour over sponge cookies. Repeat sponge and Amaretto mixture; press down firmly. Make chocolate pudding. Cool 5 minutes. Pour over sponge.
In large saucepan, melt cheese, butter and vanilla on low heat. Sift dry ingredients. Blend cocoa and powdered sugar; add nuts. Put in large pan.
Combine butter, spices and chopped garlic and heat slowly until butter is melted. Let stand for 15 minutes. Sprinkle fillets with salt and place on greased broiler pan. Brush with butter sauce. Broil 3 inches from heat source 4 to 6 minutes on each side, basting several times.
Saute first 5 ingredients. Moisten bread cubes with water and add egg and sage. Mix together and put between 2 pork chops, holding them together with toothpicks. Bake at 350° for 1 hour or until brown and tender. Serves 4.
Peel potatoes; cut into thin slices, but not all the way through. Use a handle of a spoon to prevent knife from cutting all the way. Put potatoes in a baking dish; fan them slightly. Sprinkle with salt and drizzle with margarine. Sprinkle with herbs. Bake at 425° for about 50 minutes. Remove from oven; sprinkle with cheeses. Bake potatoes for another 10 to 15 minutes, until lightly browned, cheeses are melted and potatoes are soft inside. Serve with favorite meat, fish or poultry dish or as a main dish with a side salad.
In 9 x 13-inch pan, lay out chiles that have been split open. Sprinkle grated cheese over chiles. Combine the remaining ingredients in a separate bowl and blend well. Pour over cheese. Bake at 350° for 45 minutes.
Mix together all above ingredients except chocolate chips on medium for a couple minutes. Fold in chocolate chips. Bake in greased and floured Bundt or angel food pan for 45 to 55 minutes. Let cool 20 minutes, then remove from pan. Sprinkle with powdered sugar. Yum!
Peel and cut yams in quarters. Sprinkle sugar, nutmeg, cinnamon and butter over top. Cover and simmer over medium heat until liquid forms a syrup. Remove from heat and add vanilla.
Place beans in a large kettle; add water, cover and soak overnight. Next day, add onion, green pepper, celery, ham, salt, cayenne and black pepper to beans in the soaking water. Bring to a boil, then reduce heat to simmer. Cover and cook 2 hours or until beans are tender. Stir in onion tops. Uncover and cook about 30 minutes longer. Serve over hot rice. Makes 8 servings.
Preheat the oven to 400°. Spray vegetable oil over baking sheet 3 times to coat. Put the cornmeal, thyme and basil on a large plate and mix well. Sprinkle 1/8 teaspoon of garlic powder, 1/8 teaspoon lemon pepper and 1 teaspoon of blackening seasoning on each of the catfish fillets. Coat the fillets thoroughly with the cornmeal mixture and transfer them to the prepared baking sheet. Dust each fillet with 1/8 teaspoon of the paprika. Coat the catfish lightly with the cooking spray.
Melt butter and chocolate over very low heat. Remove from heat; stir in sugar. Blend in eggs one at a time. Add vanilla. Stir in flour, baking powder and nuts. Mix well. Spread in greased 8 x 8 x 2-inch greased baking dish and bake at 350° for 30 minutes. Yield: 16 squares. (Do not overbake.)
Preheat oven to 350°. Pour combined ingredients into 2 (9-inch) pie shells. Sprinkle real bacon bits over pies and bake 35 minutes. Allow to cool 20 minutes before slicing.
Mix together; bring to boil. Simmer 5 minutes. Serve over Creamettes vermicelli. Low sodium, low fat and low cholesterol; 5 ounces sauce contains 125 calories, 2 ounces pasta contains 210 calories.
Make 2 cups Bisquick into biscuit dough as directed on box. Roll out very thin; cut with biscuit cutter, then place on greased cookie sheet. On each round, layer sliced Mozzarella cheese (size of biscuit), 1 teaspoon tomato sauce and generous sprinkles of seasonings and grated cheese. Drizzle with 1/2 to 1 teaspoon oil. Bake 5 minutes at 475° until crust browns. Serves 8 to 10 people, allowing 3 to 4 pizzas each.
Sprinkle cabbage with salt; let stand an hour. Boil sugar, vinegar and water for a minute; let cool. Mix ingredients. Freeze if you don't wish to use until later.
Mix all ingredients except chicken wings. Pour over wings. Bake 20 to 30 minutes, basting occasionally.
Mix all ingredients. Pour into greased baking dish. Sprinkle top with 1/2 cup herb stuffing. Bake 40 minutes at 375°.
Preheat oven to 375°. Cook pasta and drain. Add egg and butter to pasta; mix until well coated. In 9 x 13-inch pan, spread pasta mix. Layer Ricotta cheese and spaghetti sauce over pasta, starting with Ricotta cheese. Cook for 30 minutes. Add Mozzarella and cook for 5 to 10 minutes longer. Serves 6 to 8.
Cook together until thickened. Cool a little. Fold in 1 box washed fresh blueberries. Pour into cool baked pie shell.
Brown ground beef. Put in separate container. Warm Polish sausage. Combine meats in big cooking pot; add tomato sauces and paste. Stir until paste is smooth. Add other ingredients. Use garlic salt and salt to your taste. Cook for 30 minutes or longer. All day is best.
Cover bottom of 13 x 9-inch casserole with stewed chicken. Mix soups and milk; pour over chicken. Melt margarine in chicken broth; pour over top. Bake at 350° for 30 minutes. Serves 8.
Stir together flour, cinnamon and corn flakes. In large bowl, beat margarine and sugar until well combined. Stir in vanilla. Add crumb mixture and nuts. Mix well. Shape dough in 3/4-inch balls. Place on ungreased baking sheet. Bake at 350° for 15 minutes or until lightly browned. Remove from pan and while still warm, roll in powdered sugar. Cool. Roll again in powdered sugar.
Crumble broccoli and cauliflower into very small pieces. Chop bell pepper very small. Mix all vegetables and cheese in salad bowl.
Cut 3 slices from each of the fruits and place in bottom of punch bowl. Mix the other ingredients and chill. When ready to serve, place a few pieces of ice in punch. Makes 20 servings.
Drain and squeeze all water from spinach. Mix all ingredients together. Refrigerate 2 hours or let set overnight. Good with crackers or corn chips.
Melt margarine in 9 x 13-inch pan. Add brown sugar and cinnamon. Spread evenly on bottom of pan. Cover with 2 layers of bread slices (could use 6 slices of thick cut bread, French or homemade).
Heat oven to 400°. Spoon 2 tablespoons margarine into a 10-inch pie pan. In a medium bowl, combine remaining ingredients; beat until smooth. Place pie pan in oven to melt margarine and heat the pan. Pour batter into prepared pie pan. Bake 20 to 25 minutes, until edges are deep brown and puffy. Loosen pancake with a knife or spatula; cut into wedges. (Top with butter, syrup, powdered sugar, jam, fruit, sauteed apples, shredded cheese, crumbled bacon or cubed ham.) Serves 4 to 6.
Mix all but last 2 ingredients and pour in casserole. Top with melted butter and cheese cracker crumbs. Bake at 350° for 45 minutes.
Mix together the butter, peanut butter, powdered sugar and vanilla. Form into small balls, then chill. Melt both chocolates and the Parowax in a double boiler. Dip balls into mixture and cool. Place on waxed paper to set.
Cook and drain spaghetti; while warm, add Salad Supreme and Italian dressing. Marinate overnight. Add chopped vegetables and olives. Mix well. Add more dressing as desired. Refrigerate until served. Enjoy!
Preheat oven to 350°. Blend cake mix, eggs and melted margarine to form firm dough. Stir in butterscotch chips. Spread in greased 9 x 13-inch pan. Bake 30 minutes or until golden brown. Remove from oven and sprinkle with powdered sugar. Cool. Cut into 32 bars. Store in airtight container.
Wash giblets and neck very well. Refrigerate liver until ready to use. Place giblets (except liver) in medium saucepan with neck, celery, bay leaf, onion, carrot, 1/2 teaspoon salt, black pepper and 6 cups water; bring to boil. Reduce heat; simmer 2 1/2 hours or until giblets are tender. Add liver; simmer 15 minutes longer. Strain broth, pressing vegetables through sieve along with broth. Measure; add water to make 5 cups. Chop giblets coarsely; set aside. When turkey has been removed to platter, pour off drippings in roasting pan. Return 1/2 cup drippings to pan. Stir in flour to make a smooth mixture; brown it slightly over low heat, stirring to loosen any brown bits in pan. Remove from heat. Gradually stir in broth. Return to heat; bring to boil, stirring. Add 1/2 teaspoon salt, pepper and giblets; simmer 5 minutes.
Quarter and boil potatoes until tender. Boil eggs. Let cool. Peel and cut eggs in 8 even wedges. Gently fold mustard and mayonnaise into potatoes. Add remaining ingredients. Fold again with wooden spoon or rubber spatula (gently). Then add salt and pepper to taste. Allow to chill at least four hours.
Cream the cheese, butter and Tabasco sauce together. Add flour and chill. Roll out and cut in shapes, placing pecan dipped in egg white on each shape. Bake in hot oven at 400° for 10 minutes. Dust with powdered sugar when cold. Makes 60 plus (medium size shapes).
Mix above ingredients. Stir in enough water to make dough thick. Roll into ball with wet hands; flatten. Fry in grease until golden brown; turn over and fry other side.
Melt butter; add water and bring to a boil. Remove from heat; stir in stuffing mix. Add sausage and egg; mix well. Cover and chill 30 minutes. Shape chilled mixture into 24 (2 x 3/4-inch) logs. Wrap a piece of bacon around each log; fasten with a toothpick. Place on a cookie sheet with sides. Bake at 375° for 20 minutes. Turn logs and bake an additional 15 minutes or until lightly browned. Drain well on paper towels; serve warm.
Drain canned fruit and cherries. Place in a large bowl. Add sour cream; stir to coat well. Add marshmallows gradually; stir. Add coconut gradually; stir. Chill until served.
Layer all the ingredients as listed. Let sit overnight; do not stir. Serve from the bottom.