HumbleIntelligence/food-ner-1-Million huggingface dataset:
Shake chicken in paper bag with flour, salt, garlic salt and pepper. In skillet, brown chicken in Wesson oil. Remove excess fat. Combine onion, sauce, sugar and vinegar. Pour over chicken. Cook until chicken done.
Mix all ingredients together in a saucepan. Stir well. Heat slowly over low heat for 15 to 20 minutes. Remove cloves and cinnamon sticks before serving.
Mix all ingredients together and put into pan, pressing evenly, and bake at 350° for 10 minutes. Then fill and bake.
Combine all and pour into 2-quart casserole dish, greased with Pam. Bake 1 hour at 350°.
Add together lime and lemon Jell-O to boiling water and stir constantly until dissolved. Add remaining ingredients. Refrigerate until firm.
Brown meat and mix in dry taco seasoning in skillet. In bowl, mix olives, cheese, lettuce, tomatoes and onion. Drain meat and mix in with salad. Then break up chips and mix all together. Top with taco sauce and favorite salad dressing.
In hot oil in 5-quart Dutch oven or heavy kettle, saute garlic and onion, stirring, until golden, about 5 minutes. Add tomatoes, 1 teaspoon salt, pepper, oregano and parsley. Simmer, covered, 30 minutes. Mash tomatoes.
In a 1 1/2-quart casserole dish, place one layer cracker crumbs. Add 1/2 can soup and place sliced boiled eggs on soup. Arrange asparagus and the remaining soup. Top with cracker crumbs and butter. Bake 15 minutes at 350°.
Mix together first 5 ingredients; form into balls. Melt wax and chocolate over top of a double boiler and keep over heat while dipping balls. Makes approximately six dozen.
Blend the strawberries, sugar, eggs, vanilla, salt and condensed milk together. Pour into ice cream freezer. Add the milk. Freeze as usual.
Rinse and drain crabmeat. Mix first 6 ingredients. Spread on muffins. Cut each muffin into 6 wedges and place on cookie sheet*. Broil until golden.
Heat an 8-inch cast-iron skillet at 425° for 5 minutes. Combine flour, cornmeal, baking powder, soda and salt in a large bowl. Make a "well" in the center of the mixture; set aside. Combine buttermilk, eggs and picante sauce. Add to dry ingredients, stirring just until moistened. Remove skillet from oven; add butter. Pour melted butter into batter. Blend well and pour mixture into hot skillet. Bake at 425° for 20 minutes or until golden. Yield: 8 to 10 servings.
Blend sour cream, lemon juice, sugar and salt. Stir in pineapple, cherries, pecans and banana. Pour into 1-quart mold. Cover and freeze. Thaw at room temperature for 15 minutes before serving.
In an iron pot, outside, cook hens and middling meat until half done. Add hamburger and onions; continue cooking until hens are done. Add potatoes and cook to pieces, then add tomatoes and butter beans. Cook stew until well done. Add corn and butter; cook until corn is done. Season in the beginning and throughout the cooking. Cook the stew to desired thickness (approximately 7 hours cooking time). Serves around 100 people.
Grease 9 x 13-inch cake pan. Pour in pineapple and cherry pie filling. Sprinkle brown sugar over that. Pour cake mix on top of that, then add nuts. Pour melted butter over all. Cook at 325° for 50 to 60 minutes.
Beat eggs well; add sugar and beat well. Add flour and vanilla. Add milk; beat well. Pour into crust (will make two). Bake until golden brown in 350° oven.
Spoon cherry pie filling evenly in bottom of 13 x 9 x 2-inch pan. Spoon pineapple with juice over pie filling. Sprinkle cake mix evenly over pineapple. Drizzle melted oleo evenly over all. Sprinkle with coconut and pecans. Bake 1 hour in 325° oven or until cake tests done.
Boil water; take from heat and mix all ingredients together. Bake at 350° for 35 minutes in 9 x 13 dish.
Saute onion in butter for 5 minutes. Add to ground beef in large bowl. Sprinkle in salt and pepper; mix well. Stir in crumbs, eggs and juice. Shape into a loaf. Place in a greased pan. Bake at 300° for 60 to 90 minutes or until browned. Remove loaf and place on platter. Serve with brown gravy.
Stir together sugar, cocoa and milk. Bring to a rolling boil. Remove from heat; immediately add margarine, vanilla and peanut butter. Stir until combined. Add oatmeal. Drop by teaspoonfuls on waxed paper.
Heat tomatoes until boiling. Remove from heat; add remaining ingredients. Return to heat and cook on medium until butter is melted and heated thoroughly.
Brown hamburger in skillet and add onion and green pepper. Cook until tender. Add tomatoes and seasonings, bring to a boil. Stir in rice, cover and simmer for 5 minutes. Turn heat off. Top with slices of Velveeta cheese and cover until melted.
*Place 1 tablespoon of white vinegar in measuring cup. Add enough milk to equal 1 cup. Let stand for 5 minutes.
Wash and slice tomatoes. Salt both sides. Pat into flour, coating well. Fry in shortening or oil on medium heat until just golden brown on each side. Lift out with fork and drain on paper towels.
Cover potatoes and onions with water; cook one-half hour until tender. Add caraway seed, dill weed, milk, salt and pepper. Simmer 15 to 20 minutes. Serve with sour cream and butter.
Saute green peppers, onion and tomatoes in the oil. Add the whipped cheese; cook for 5 minutes. Broil tortillas until slightly crisp. Place 3 tablespoons of pepper-tomato mixture in the center of each tortilla. Sprinkle with the grated Mozzarella cheese; broil until the cheese is melted. Serve topped with shredded lettuce.
Sift together flour, granulated sugar, 2 tablespoons cocoa, baking powder and 1/2 teaspoon salt. Add milk, oil and vanilla; mix until smooth. Stir in nuts. Pour into greased 8 x 8 x 2-inch baking pan. Combine brown sugar, remaining cocoa and 1 3/4 cups hot water; pour over batter. Bake at 350° for 45 minutes. Serves 6 to 8.
Put butter and marshmallows in big pan on medium heat until melted, then add Lucky Charms cereal and stir. Spread out in 9 x 13-inch pan that has had butter smeared in it. That makes it easier to remove from pan.
Combine rice, 1 slightly beaten egg, butter and parsley. Firmly press mixture against bottom and sides of a lightly greased 9-inch pie plate. Sprinkle 3/4 cup cheese over rice crust. Top with half of the tuna; sprinkle with remaining cheese. Beat together milk, 3 eggs, salt and pepper; pour over cheese-tuna mixture. Sprinkle remaining tuna on top. Bake in preheated 375° oven for 45 minutes. Arrange tomato slices on top. Bake an additional 5 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving.
Sift together flour, soda and salt. Cream butter. Add sugar, egg and vanilla. Stir until thoroughly mixed. Stir in mashed bananas. Fold in dry ingredients and nuts. Bake in well-greased loaf pan or 8-inch square cake pans. Bake at 350° for 1 hour or until tests done.
Mix together. Make into balls. Sprinkle with cayenne pepper. Bake in a preheated 350° oven for 13 minutes.
Mix together croutons and cheese. Pour into greased 10 x 6 x 1 3/4-inch baking dish. Mix together remaining ingredients, except bacon, and pour over crouton mixture. Top with with bacon. Bake at 325° for 55 to 60 minutes or until eggs set.
Before you start, sample the rum to check for quality. Good, isn't it? Now, go ahead, select a large mixing bow, measuring cup, etc. Check the rum again. It must be just right. To be sure rum is of the highest quality, pour 1 level cup of rum into a glass and drink it as fast as you can. Repeat.
Cook onion in margarine until tender. Add meat; cook and brown. Drain. Blend in flour and garlic salt. Gradually add beef broth; stir until thickened. Stir in sour cream and mushrooms; heat. Serve over noodles or rice. Makes 4 to 5 servings.
Combine pudding, brown and granulated sugar and milk in saucepan. Bring to a full boil and cook 5 minutes. Remove from heat. Add vanilla. Beat 3 minutes. Candy will be shiny. Add pecans and stir. Drop by teaspoon on wax paper. Let harden 1 hour. Makes 24 pralines.
Cook spaghetti, onion and celery in broth. Reserve 1 cup of broth. Mix all ingredients well. Place in a baking dish coated with cooking spray. Top with cheese; bake at 350° until cheese is melted and spaghetti is hot. This may be frozen without cheese and used later.
Combine morsels and peanut butter in top of double boiler. Place over hot, not boiling, water until melted. Stir. Add noodles. Drop by teaspoon on waxed paper. Top with cherry; chill until set.
Cream Crisco, butter and sugar. Add egg yolks, one at a time, beating well after each addition.
Brown the ground beef and onion in a small amount of cooking oil. When lightly browned, drain off excess fat. Combine with the remaining ingredients in a large kettle. Simmer, covered, for 1 hour.
Boil sweet potatoes whole in skin until done. Run cold water over the sweet potatoes and remove skin. Break apart sweet potatoes in a bowl. Add butter and mix well with mixer. Stir in sugar, milk, eggs, nutmeg, cinnamon and vanilla. Beat on medium speed until mixture is smooth. Pour filling into an unbake pie crust. Bake at 350° for 55 to 60 minutes, or until knife inserted in center comes out clean.
Beat eggs 5 minutes at high speed of electric mixer. Gradually add sugar, beating well. Stir in pumpkin and lemon juice. Combine flour and next 5 ingredients. Add to pumpkin mixture and blend well. Spoon batter onto a greased and floured 15 x 10 x 1-inch jelly roll pan, spreading evenly to corners. Bake at 375° for 15 minutes. Turn cake out onto a towel sprinkled with 1/4 cup powdered sugar. Beginning at narrow end, roll up cake and towel together, jelly roll fashion. Cool. Combine 1 cup powdered sugar, cream cheese, butter and vanilla. Beat until smooth and creamy. Unroll cake and spread with filling. Roll cake up again; chill, seam side down. When ready to serve, remove from refrigerator and slice.
Boil salt pork and set aside. Reserve some of water from pork to add to beans. Place beans in pot with water, about 2 to 3-inches above beans. Boil until beans get to be a little tender; remove beans from fire. Drain and rinse beans. Into empty pot, add cooking oil and saute onions, celery, bell pepper	and garlic; add cubed salt pork and smother a little while. To this, add	beans and some of water from pork. Continue cooking and adding water until desired creaminess. Add onion tops and parsley. Should cook for half hour or more.
Mix all ingredients, except chicken. Heat oil in a large frying pan. Dip chicken into batter. Fry chicken in hot oil until cooked and golden brown.
Grease casserole dish. Mix tuna, soup, peas and rice together with salt and pepper. Sprinkle Parmesan cheese over top. Bake 30 to 45 minutes in 350° oven until edges are browned.
Line a jelly roll pan with soda crackers (about 35). Mix butter (oleo) and brown sugar. Boil 3 minutes. Pour over crackers and bake 8 minutes at 350°. Remove from oven and sprinkle chocolate chips over top. Let chips melt. Spread with a big spoon. Sprinkle with chopped nuts and pat in. Cut before completely cool. Refrigerate.
In a large mixing bowl, combine flour and sugar. In a saucepan, combine butter, shortening, coffee or water and cocoa. Stir and heat to boiling. Pour boiling mixture over the flour and sugar in the bowl. Add the buttermilk, eggs, baking soda and vanilla. Mix well.
In a 5-quart Dutch oven, combine tomatoes, broth, clam juice, leeks, water, Cajun seasoning and orange peel. Bring to a boil. Reduce heat and simmer, covered, for 10 minutes.
Heat oven to 450°. Grease and heat a medium iron skillet or 9-inch baking pan. Combine beaten egg and buttermilk. Add corn meal; mix sugar and oil. Stir until moistened. Pour into greased pan. Bake 20 to 25 minutes until brown.
In a bowl, beat the butter, sugar, spices and vanilla. Add sifted dry ingredients, tossing to blend. Mixture will be dry. Stir in remaining ingredients. Bake in 8-inch square pan for 40 to 45 minutes in a 325° oven.
Dissolve yeast in 1 cup of warm water in a large bowl. Add sugar, salt, egg, shortening and 1 cup of flour. Beat until smooth. Stir in remaining flour and continue stirring until smooth. Scrape batter from side of bowl. Cover and let rise in warm place until doubled (30 minutes). Stir batter and turn onto floured surface. Divide into 12 equal parts. Shape into smooth ball with lightly greased fingers. Place in greased 9 x 9-inch pan. Let rise until doubled (20 to 30 minutes). Beat egg white and 1 tablespoon of water slightly and brush over rolls. Sprinkle with seed. Bake at 400° for 15 minutes or until golden brown. Yields 12 rolls.
Cut broccoli into 3-inch lengths. Split 1/2 inch up from the stem ends. Cook in a covered saucepan in an inch of boiling water until tender, 8 to 10 minutes after the water starts to boil. Do not overcook. Remove gently from the water; drain and chill.
Mix 1 cup of lukewarm water with sugar and salt. Sprinkle yeast over 1/2 cup lukewarm water; stir yeast until dissolved. Add to first mixture. Add slightly beaten eggs and shortening. Mix in first with spoon, then with hand, the potatoes and flour. Knead until smooth. Place in refrigerator in large Tupperware bowl. About 2 hours before baking, shape rolls into desired shape. Cover; let rise until light (1 1/2 to 2 hours). Bake at 400° for 12 to 15 minutes. Makes 4 dozen.
Stir together flour, shortening, peanut butter, sugar, egg and salt until smooth. For each cookie, roll one teaspoonful dough into ball. Place on ungreased cookie sheet; with finger, make dent in center of ball. Bake in preheated 350° oven for 10 to 12 minutes or until set. Carefully remove to rack (cookies will be tender). Cool and fill hollows with jelly. Makes about 36.
In large saucepan, combine all ingredients except liqueur, bring to boil. Reduce heat and simmer uncovered for 20 minutes. Remove orange slices and spices. Add liqueur if desired. Serve warm.
Combine graham cracker crumbs and margarine. Pack into a 9 x 13-inch pan.
Preheat oven to 250°. Divide popped corn into 2 large baking pans. Mix brown sugar, butter and corn syrup and salt in saucepan; cook and stir over medium heat until it bubbles around the edge. Cook 5 minutes more. Take pan off heat and stir in baking soda and vanilla. Pour equal amounts of the mixture over the popcorn. Stir until popcorn is coated. Bake 1 hour, stirring every 15 minutes. Cool. Store in airtight container.
Pour hot water over lard; stir until smooth and add salt and vinegar. Add flour until dough comes off hands easily. Yields 4 (2 crust) pies.
Cover bottom of 9 x 13-inch pan with whole graham crackers. Mix pudding with milk, then fold in Cool Whip. Pour half of mixture over crackers, then cover with another layer of crackers. Use remaining pudding mixture and a third layer of crackers. Let set in refrigerator at least an hour, then cover with a thin drizzle of powdered sugar using remaining ingredients. It is best if left in refrigerator 24 hours or at least overnight.
Wash beans thoroughly; place in a 4-quart saucepan. Add enough water to cover 2 inches above beans. Let soak overnight. Drain off water. Cover with fresh cold water. Add soda; bring to a boil. Drain again and rinse well. Cover with cold water. Bring to a boil. Place onion slices in bean pot or deep casserole dish. Add remaining ingredients, except salt pork. Add hot beans and enough boiling water to barely cover beans. Place strips of salt pork over top. Cover and bake at 250° for 9 to 10 hours or until beans are tender, adding more boiling water as liquid evaporates. Remove cover. Bake for one hour longer to let salt pork become crisp and brown. Serve piping hot, plain or with catsup or chili sauce. Yield: 10 to 12 servings.
Add all of the ingredients, mix and form into a ball. Put in skillet, add 1/2 cup water and bake with lid at 375° for 1 1/4 hours. Check often. If should get dry, add more water.
Add eggs to sugar, one at a time. Add flour and salt, then baking powder. Melt butter and sour cream; add to mixture. Add vanilla. Bake in tube pan at 350° for 1 hour.
Dredge chicken in seasoned flour. Fry bacon in large skillet, remove and reserve. Place chicken in skillet and brown. Transfer to large casserole Dutch oven. Add vegetables. Pour over all the chicken broth. Sprinkle with the sage and crumbled bacon. Cover and bake at 350° for 1 hour or until the chicken and vegetables are tender.
Cover bottom of greased 9 x 13-inch casserole dish with chipped beef. Wrap each chicken breast with a slice of bacon and arrange in dish. Mix soup and sour cream together and pour over chicken. Bake at 275°, uncovered, for approximately 3 hours. Twenty minutes before baking is finished, sprinkle cheese over chicken and finish cooking. Serves 8.
Combine both Chex cereals, pretzels and peanuts in large bowl. Melt the coating in microwave at 50% power, stirring every 2 minutes. Pour melted coating over dry mix and stir until all is coated well. Line two cookie sheets with wax paper and spread mix all over. Chill at least 15 minutes. Remove from pans by breaking apart like peanut brittle. Store in Ziploc bags. Refrigerate in humid weather. Makes a very large amount of candy. May want to halve the recipe.
Mix together and bake in 9 x 13-inch pan at 375° for 35 minutes. Top with the following topping.
Cook broccoli as directed on package, leaving liquid in, if desired. Blend soup, butter and seasonings. Combine with broccoli; simmer on top of stove or crock-pot until hot. This can be doubled easily. Serves 4. Can do ahead.
Mix all ingredients well with an electric mixer. Bake at 300° for 1 hour and 25 minutes in a tube pan.
Mix the flour, salt and sugar into a bowl. Add and mix in the shortening. Beat in small bowl the egg, vinegar and water. Add egg mixture to flour mixture; mix well. Refrigerate a couple of hours before using.
Flour chops. Brown on both sides in hot oil. Place in baking dish. Add corn, green pepper and tomato sauce; pour over chops. Bake 1 hour at 375°.
Place chicken in baking dish. In large bowl, mix remaining ingredients. Pour over chicken. Cover and bake at 350° for 1 hour.
Butterfly chicken breasts or pound to even thickness, about 1/2-inch thick. Season with salt, pepper, garlic powder, chili powder and rosemary. Heat oil to medium-high in frypan and cook each side of chicken, about 1 minute. Set chicken aside and keep warm. In same pan, add picante and Worcestershire sauce. Simmer until mixture is reduced in half. On sheet pan, arrange chicken. Cover each piece with cooked picante mixture and top with cheese. Place under broiler until cheese bubbles and is brown. Serve with yellow or Spanish rice.
Saute onion in margarine; add all of the ingredients. Stir thoroughly. Cook on medium for 30 minutes.
Use kitchen syringe to inject dressing or Cajun mixture into turkey meat. Heat oil in deep fryer or fish fryer to 325°. Fry turkey for 30 minutes or until meat thermometer registers 185°. Fried turkeys can be frozen whole; cool, wrap in foil and freeze.
Brown green pepper, onion and hamburger in a tablespoon of fat. Add remaining ingredients and simmer 1/2 hour. Serve on hamburger buns. Can be kept in refrigerator several days. Heat before serving.
Mix the water, yeast, sugar, margarine, 1 egg and 3 cups of flour together. Then work in the remaining 3 cups as needed until the dough is stiff. Refrigerate the dough 2 to 24 hours.
Line two 8 inch pie plates with unbaked pastry. Combine pumpkin, sugar, and remaining ingredients in order given. Bake in a preheated very hot oven 450° for 10 minutes. Reduce heat quickly (leave oven door slightly ajar about three minutes) to slow oven 325°, and continue baking for 45 minutes or until knife comes out clean when inserted in center of filling. Serve warm or cold. (We prefer the pie warm, topped with ice cream.)
Break the cheese into nuggets. Fold in the mayonnaise. Dissolve the dry ingredients in the vinegar. Add the oil to the mayonnaise while beating. Whip in the vinegar and cold water. Mix well.
In saucepan, combine sugar, vinegar, beaten egg, flour and pineapple juice. Cook on medium heat until thickened, approximately 10 minutes, stirring constantly. Remove from heat; let cool. Combine apples, pineapple and Cool Whip. Add peanuts and marshmallows. Stir in cooked custard mixture after it is completely cooled; mix well. Chill well before serving.
Combine sugar and corn syrup in an 8-ounce measure. Cook for 4 minutes at 100% power. Add the peanuts and cook for 3 or 4 more minutes. Add margarine and vanilla and cook for 1 more minute. Add soda and stir until mixture is light and foamy. Pour and spread onto a greased flexible baking sheet. Cool for 1/2 hour and then break into pieces. Store in an airtight container.
Melt butter in baking pan at 250°. Mix other ingredients. Remove melted butter from oven and coat chicken first in the butter, then the crumb mixture. Lay chicken in remaining butter in pan, top with any remaining crumb mixture, sprinkle with paprika if desired and bake, uncovered, at 350° until tender, about 1 hour. Baste chicken a time or two during baking. Cover with foil if coating starts to brown too much before chicken is tender.
Cream together oleo and sugars until fluffy. Stir in vanilla. Add eggs, one at a time, beating after each addition.
Combine margarine, powdered sugar, flour and salt. Mix at low speed. Spread in a 9 x 13-inch pan. Bake 15 to 20 minutes at 300°. Beat eggs; add sugar, flour (1/2 cup) and lemon juice. Blend. Pour over crust. Bake 20 minutes at 300°. Sprinkle with powdered sugar and cut in squares.
Mix oil, oleo and sugar until creamy. Add whole egg, then add egg yolks, one at a time. Add vanilla and half cup buttermilk and beat. Add half flour and beat good. Add rest of milk and flour, beating good. Pour into 3 greased cake pans and bake at 350° for 25 to 30 minutes.
Brown meat; drain. Combine with all other ingredients, except bacon. Place in lightly greased 2-quart casserole. Bake, uncovered, at 350° for 55 minutes. Top with bacon and mix in. Bake 5 minutes more.
In large salad bowl, place ingredients in order given; toss lightly to mix. Cover and chill. Serve on crisp letuce leaves.
Mix meats, eggs, cheese, parsley and 3 cloves of garlic in a large container. Take crust off of Italian bread. Wet, then squeeze out water and put into mixture and form into balls the size of an egg. Put the meatballs into a baking pan and brown them in the oven. Put them into sauce and cook for 2 hours or fry meatballs in olive oil until brown and then add to tomato sauce.
Sift the flour into a medium sized bowl. Cut in the butter or margarine until it resembles breadcrumbs. Add the dry ingredients, a little grated nutmeg and the egg, well beaten. Add the milk, being careful not to make the mixture too moist. Put in small heaps on a greased cookie sheet. Bake at 425° for 15 to 20 minutes.
Heat oven to 200°. Divide popped corn between 2 greased baking pans, 13 x 9 x 2-inch, or 1 large roaster. In saucepan, heat sugar, butter, syrup and salt. Stir occasionally until bubbles from around edges. Continue to cook over medium heat 5 minutes. Remove from heat; stir in soda until foamy. Pour over popped corn, stirring until corn is well coated. Bake 1 hour, stirring every 15 minutes. Pour out on greased foil or waxed paper.
Heat oven to 375°. Put margarine in baking dish and place in oven to melt. Meanwhile, put sugar, flour and milk in bowl and mix well. Put fruit on top of melted margarine. Add flour mixture on top and bake 30 minutes or until brown.
Cream butter, sugar and blend in ginger, cinnamon and salt. Add egg and beat. Blend in molasses and milk. Stir together baking soda and flour. Combine all ingredients. Bake 35 to 40 minutes at 325° in an 8 x 10-inch greased baking pan.
Combine first 5 ingredients and simmer 10 minutes. Add red chili beans. Pour in 8 x 8-inch dish; cover with remaining ingredients in order. Bake at 350° to melt the cheese.
Microwave Power: High (10). Microwave Time: 2 Hours and 10 to 20 minutes.
Crush Oreo cookies. Mix cookies, butter and nuts. Press mixture in 9 x 13-inch pan. Bake at 350° for 8 minutes. Cool. Pour slightly melted ice cream in pan. Sprinkle a few crushed Oreo cookies on top and freeze.
Dissolve Jell-O in water. Add the cranberry sauce. Stir well. Add crushed pineapple. Mix well. Add celery and nuts. Refrigerate for 8 hours. Will keep indefinitely.