HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place bread crumbs, cheese, mustard, paprika and pepper in large plastic bag. Shake to blend well. Brush chicken on all sides with real mayonnaise. Add one piece at a time to crumb mixture; shake to coat well. Arrange on rack in broiler pan so that pieces do not touch. Bake in 425° oven until golden brown and chicken is tender.
Wash beans and cover with water. Add 2 tablespoons salt and soak overnight. Drain and add 2 quarts water, ham and onion. Boil slowly 2 to 3 hours. Add tomatoes, garlic, juice of lemon, salt and pepper to taste and hot red pepper (optional). Simmer another hour or so. I served this on New Year's day with cornbread. Serves a whole bunch.
Mix coconut juice and all the ingredients together. Put on stove and let come to a boil. Let it thicken. Put your pie mixture in cooked crust. Spread icing over mixture. Put in oven and let brown.
Score roast 1/2-inch deep completely around roast without cutting string. Combine all remaining ingredients; mix well. Spoon or brush 2/3 of honey mixture over pork to coat. Place meat on roasting rack in baking pan. Roast at 325° for hour. Brush with remaining honey mixture and cook 30 minutes.
Blend and fold cheese, butter, sour cream, chives, salt and pepper into potatoes. Turn into a 1 1/2-quart casserole dish. Sprinkle with paprika. Bake at 350° for 30 to 45 minutes.
Brown meat in hot fat in Mirro-Matic. Add other ingredients and stir, except for the last 2 ingredients. Cover; set control at 15 and cook for 5 minutes after control jiggles. Reduce pressure instantly. For a heavier consistency, this mixture may be thickened by cooking, uncovered, with mixture of flour and water, stirring constantly. Quantity of ingredients: 2 1/2 to 4 quarts. Serves 4.
Mash avocados with fork (not too smooth). Add tomato; mash into avocado. Add chopped onions, can of salsa jalapeno and salt to taste. Squeeze lemon wedge into dip. Mix and serve. (Avoid making dip too far ahead of time, as it will darken on standing.)
Mix first 6 ingredients. Pour into buttered casserole dish. Mix rest of ingredients. Place on top of potato mixture. Bake 25 minutes at 325°.
Cream the butter and sugar until fluffy. Add eggs, one at a time. Sift dry ingredients. Add to butter mixture and alternate with milk. Add blueberries, mixing by hand. Place mixture in muffin tins (2/3 full). Sprinkle sugar on top. Bake at 375° for 25 to 30 minutes.
Cut vegetables and cover with water. Boil for 10 minutes. Cover and reduce heat. Simmer until vegetables are soft.
Melt margarine and cocoa together; add sugar, eggs, flour and vanilla. Mix well, then pour into pan. Bake at 350° for 30 minutes. Sprinkle powdered sugar on top.
Crumble beef in a 3-quart casserole. Cook in microwave 4 to 5 minutes until beef is no longer pink. Stir 1/2 way through. Mix in spaghetti sauce, water, macaroni and mushrooms. Cook in microwave, covered, for 14 minutes. Stir 1/2 way through. Sprinkle shredded cheese on top and let stand, covered, 5 to 6 minutes. (Microwaves vary and so may cooking times.)
Saute onion, garlic and bell peppers in margarine. After well sauteed, add flour, green chili peppers, half and half and Velveeta and let dissolve. Add crawfish; simmer until done. Cook egg noodles until well done and drain. In a large Dutch oven layer noodles and then crawfish and sprinkle with Parmesan cheese. Put in oven for 15 to 20 minutes at 350° until cheese begins to turn up at edges. Serve with crackers and green salad. Serves 10 to 12 people.
Mix all the ingredients with enough Miracle Whip to hold together. Chill several hours or overnight before serving.
Brown mushrooms in margarine in skillet. Remove and set aside mushrooms until later. Brown rabbit. Add onion, salt, pepper, pickle juice and water. Cover and simmer for 1 hour or until tender.
In a saucepan on medium heat bring juices to high simmer. Meanwhile, beat sugar, eggs and cornstarch; add mixture to simmering juices. Remove from heat and chill. Fold whipped cream into dressing and pour over fruit salad.
Blend all ingredients well drop by teaspoon onto ungreased baking sheet 2 inches apart. Bake at 375 degrees for 8 - 10 minutes.
In a small bowl with rubber spatula, gradually blend heavy cream into softened cream cheese. Blend in confectioners sugar and refrigerate.
Mix together and press into pizza pan or 2 pie pans. Bake 20 minutes at 450°. Top with favorite pizza topping as with any regular pizza sauce, meats and cheese, etc. Bake 10 minutes, longer.
Cook and drain vegetables. Mix remaining ingredients and warm until cheese melts. Combine with vegetables and bake at 350° for 30 minutes.
Preheat oven to 350°. Brown sausage and drain. In 2-quart baking dish mix sausage, sauce, noodles and 1 1/2 packages of Mozzarella cheese. Top with remaining cheese. Bake 25 minutes. Makes 4 to 6 servings.
Cook rice according to package directions. In a large bowl, combine beef, rice, egg, oregano, onion, salt, pepper and 1/2 cup Ragu. In a large kettle, boil cabbage head, removing leaves as they become very tender. Roll approximately 2 tablespoons of meat mixture in each cabbage leaf. Place loose edge down into roaster lined with extra cabbage leaves. Top with water, Ragu and bacon strips. Bake at 300° for 2 1/2 hours. Check every 45 minutes. Add water if necessary.
Sift flour and salt. Cut in shortening. Beat the egg with 5 tablespoons of water. Add one more tablespoon, if needed. Makes 3 pie shells.
Beat eggs hard, then add sugar, flour, salt, spices and pumpkin. Heat milk (part canned milk) and fold in mixture. Divide into 2 unbaked shells and sprinkle with cinnamon. Bake at 425° in hot oven for 45 to 55 minutes.
Combine sugar, oleo, sorghum and salt in 8-cup microwave bowl and microwave at Full power for 2 minutes. Stir well. Microwave for 3 minutes, stirring after each minute. Add vanilla and baking soda. Stir well and pour over popped corn and peanuts in a paper grocery bag. Shake well. Microwave on Full power 1 minute. Shake bag and microwave one minute. Shake bag and microwave one more minute. Shake bag and microwave 30 seconds. Shake and microwave 30 seconds more. Pour on cookie sheets to cool. Store in airtight tins.
Stir together flour, baking powder and salt and add cereal and raisins. Mix well and combine remaining ingredients and add flour mixture, stirring until blended. Pour in a 9 x 13 x 3-inch loaf pan or 1 1/2-quart round casserole. Bake at 350° for 1 hour or until done. Makes 20 servings.
Melt oleo; add flour and pecans. Spread in 10-inch pie plate. Bake at 350° until brown. Cool.
Combine all ingredients in a blender and blend just until slushy. Do not overblend.
Cream butter and powdered sugar until light and fluffy; add flavorings. Stir in flour and nuts; blend well. Form dough into tiny balls; place about 1 inch apart on ungreased baking sheet. Bake at 350° for 20 minutes. Roll cookies in powdered sugar while warm. Cool on racks. Makes about 6 dozen.
Cook chicken until done. Take out chicken, if desired. Also take out the bones. Then put in the two cans of chicken broth. When cool, take off the grease.
Put all together except nutmeg in blender. Blend, then pour in glasses. Sprinkle with nutmeg, if desired.
Melt butter, add sliced onion and soften, add flour, paprika, tomatoes, herbs, and stock. Cook 20 to 30 minutes. Strain. Add sage and simmer till sage is cooked. Finally add Port. Soup is cooked when gelatin-like.
Mix softened cream cheese and picante sauce together for bottom layer in a 9 x 13-inch cake pan. Shredded lettuce for next layer. Shredded cheese for next layer. Top with tomatoes. Chill until firm in refrigerator. Serve with chips.
Mix well and drop by teaspoons into boiling oil. They will turn themselves. Cook until brown on both sides.
Brown meat. Add all ingredients and simmer 6 to 8 hours. Kidney beans and spaghetti may be added later, if desired.
In skillet, slowly brown chicken in butter, about 30 minutes. Add remaining ingredients. Cover and simmer 15 minutes or until well done. Stir occasionally. Makes 4 servings.
Cream together shortening and vanilla. Add powdered sugar and milk alternately until all sugar is used and enough milk to make a good spreading consistency. Makes a lot. Cover with plastic wrap, in a lidded container to store in refrigerator for future use.
Cook raisins in small amount of water until water is gone. Mix applesauce, bananas, egg whites, sweetener and oil. Sift flour, soda, cinnamon and allspice. Blend in with applesauce mixture. Add vanilla and pecans, mix well. Pour in tube pan sprayed with vegetable cooking spray. Bake 40 minutes at 325°.
Trim crusts from bread; place slices on a shallow platter. Pour oil over bread; let stand until bread is thoroughly saturated. Break bread in small pieces with fork. Combine egg yolks with mustard, salt and Worcestershire sauce. Beat lightly. Stir in bread and crab meat; fold in stiffly beaten egg whites. Shape mixture into patties. sprinkle with paprika; saute in heated butter until golden brown on both sides. Makes 4 to 5 servings.
Layer bottom of pan with half of Cool Whip. Layer ice cream sandwiches. Poke holes in ice cream with a knife. Pour amaretto evenly over ice cream. Cover with remaining Cool Whip. Sprinkle with nuts and press them into Cool Whip. Put in freezer. Remove and let stand 10 minutes before serving.
Cream together thoroughly the margarine, sugar, eggs and molasses. Mix in dry ingredients. Form into walnut size (or desired size) balls. Roll in sugar and place on ungreased cookie sheets. Bake at 350° for 6 to 8 minutes, or until tops are beginning to turn golden. Do not overbake.
Blend mayonnaise, milk and seafood seasoning. In large bowl, gently miss dressing into eggs and vegetables. Add salt and pepper to taste. Chill.
Put beef and vegetables into Dutch oven or casserole. Pour soup and Worcestershire over the mixture. Cover; bake for 3 1/2 hours at 300°.
Crumble sausage in medium skillet; cook over medium heat until brown, stirring occasionally. Drain well. Spread bread cubes in a buttered 9 x 13-inch baking dish; top with sausage and cheese. Combine eggs, milk and seasonings. Beat well and pour over cheese. Cover and refrigerate overnight. Bake at 350° for 35 to 40 minutes or until set. Makes 8 servings.
Combine all ingredients; refrigerate 1 hour before serving. May be doubled if larger amount is needed.
Cream sugar with shortening. Add eggs; beat well. Add pecans. Mix soda in buttermilk. Add with flour and bananas. Bake in loaf or layer pans at 350° for about 35 minutes.
Mix all dry ingredients. Add chopped onion, then milk and egg, beaten together. Drop mixture by small spoonfuls into boiling shortening (400°). When done, the hush puppies will float. Drain them on paper towels.
Blend ingredients and add food coloring. Chill and serve with strawberries or your favorite fruit.
Add sugar to Crisco and blend. Add egg and molasses. Then, add dry ingredients. Roll into small balls. Roll in granulated sugar. Bake at 375° for 8 to 10 minutes.
Brown meat; drain. Add onion and celery. Cook until tender. Add tomato paste, 1/2 cup cheese and seasonings; mix well. Separate crescent rolls. Place in 9-inch pie plate, pressing together to form crust. Fill with meat mixture; top with remaining cheese. Bake at 375° for 15 to 20 minutes or until crust is golden brown.
Thank God for dirty dishes, they have a tale to tell. While other folks go hungry, we're eating well. With home, health and happiness, we shouldn't want to fuss. For by this stack of evidence, God's very good to us.
Bring water to boil. Add tea bags and baking soda. Remove from heat and cover. Allow to sit for at least 10 to 15 minutes. Pour into gallon pitcher and add sugar. Then fill with cold water. Refrigerate.
Preheat oven to 350°. Break cauliflower into flowerets. In covered large saucepan, over medium heat, in one inch boiling water, cook cauliflower with salt for 10 minutes. Drain well.
In large bowl, beat together butter and 1/2 cup sugar on medium speed until light and fluffy (about 2 minutes). Add vanilla and water. Beat until combined. On low speed, beat in flour until combined and moistened. Fold in nuts. Shape into ball and refrigerate 2 to 3 hours. Make dough into balls using 1 tablespoon for each ball. Place on ungreased cookie sheets about 1-inch apart. Bake at 350° for 18 to 20 minutes or until lightly golden. When cool, dust with remaining powdered sugar.
Mix together flour, margarine or butter and pecans and pat in 9 x 13-inch pan. Bake 10 minutes at 350°. Cool.
Chip and melt cheese. Brown hamburger, sausage and onion. Mix cheese, meat and onion mixture, soup and tomatoes. Simmer on low heat. Serve warm with corn chips. Can be refrigerated and reheated for later use. (Use plain tomatoes for a milder taste.)
In large mixing bowl, cream butter and sugar until light; blend in eggs and vanilla. Add sifted dry ingredients and add to creamed mixture alternately in water, beating after each addition. Stir in sauerkraut. Bake in 13 x 9 x 2-inch pan at 350° for 35 to 40 minutes. Frost with sour cream chocolate frosting.
Add coconut, marshmallow cream, butter, cornstarch and vanilla to cream cheese gradually. Add enough powdered sugar to hold mixture together. Form sugar mixture into balls or egg shape. Dip in melted chocolate. Yields about 50.
Brown and drain hamburger meat. Mix in all other ingredients except cheese soup. Tear tortillas in small pieces in a 9 x 13-inch pan. Top with the cheese soup. Bake 30 to 40 minutes at 350°.
Dissolve sugar in white vinegar. Then add salad oil, water, salt and pepper. Mix all vegetables in this liquid. Let set 24 hours in refrigerator.
Preheat oven to 375°. Mix all ingredients in large bowl. Place in well-greased 8 x 4-inch loaf pan or 8-inch square or round pan. Also can be put in greased baking cups or muffin tins (3/4 full). Bake at 375°; for mini-loaves, 25 to 30 minutes; for larger loaves, 40 to 45 minutes.
Mix all ingredients well and pour into baked pie shell. Freeze for 6 hours before serving.
Combine all ingredients. Mix well. Add additional bread crumbs, if needed. Shape into cakes. Roll in bread crumbs. Refrigerate for about 30 minutes. Fry in hot oil until golden brown.
Beat eggs. Add butter. Add remaining ingredients, except chocolate bits. Mix well. Bake in a 9-inch deep dish pie shell for 6 to 8 minutes. Cool slightly. Place chocolate bits in bottom of pie shell. Pour into pie filling. Bake for 45 minutes at 350°.
Brown chicken. Saute celery in butter. Add rice and soups. Mix well. Put rice mixture in baking dish. Place chicken parts on top. Cook at 250° for 2 hours or more, until chicken is tender.
In a saucepan on medium heat, melt butter and sugar. Cook until sugar melts. In a separate bowl, stir milk and egg yolks well. Add milk/egg mixture to the butter/sugar mixture in the saucepan. Continue cooking on medium heat; stirring all the while until icing thickens. Remove from heat; add nuts, coconut, and vanilla. Leftover icing will keep several weeks if sorted in a covered container in the refrigerator.
In a blender, puree 1 tomato, 1/2 cucumber, 1/2 onion, 1/4 bell pepper, pimento and 1/2 cup tomato juice. Add remaining tomato juice, oil, pepper, Tabasco and vinegar. Stir. Cover and refrigerate 2 hours. Chop remaining tomato, cucumber, onion and bell pepper. Add before serving. May be frozen.
Place flour, butter and salt in processor bowl and cover unit. Process 5 fast pulses or until butter is the size of small peas. With motor running, pour the water all at once through the central feed. Turn unit off as soon as the dough begins to gather together and before it forms a ball. Do not overprocess. Remove from processor bowl and gather into a ball. Roll out and place in a 9-inch pie pan. Bake at 475° for 8 to 10 minutes.
Mix coconut and sugar in bowl. Add cream, a little at a time; it all needs to stick together. Roll into small balls and then roll balls in cinnamon. Little children love to make these for St. Patrick's Day.
Mix cake mix, egg and margarine with hands. Press onto ungreased pan. Mix confectioners sugar, eggs and cream cheese and pour over dough mixture. Bake at 350° for 35 minutes.
Cut up hot dogs. Cover in water; bring to a boil. Mix ketchup, brown sugar and bourbon together. Drain water from hot dogs. Cover in sauce; heat thoroughly. Can be made ahead of time and reheated in a crock-pot.
Wash, dry and seed green and red peppers. Chop peppers and cabbage finely, and mix together. Add mustard seed, salt, sugar, and enough cider vinegar to cover.
Mix all ingredients. Shape into loaf. Bake at 350° for 1 hour.
Make pickling solution of vinegar, pepper and spices and bring to a boil. Add eggs and bring to a boil again. Pack into hot sterilized jars and cover completely with pickling solution. Seal immediately. Let set for a few days before opening and eating.
In blender container, place 1 to 1 1/2 cups frozen berries. Break into pieces and drop on top of berries, one entire banana. Pour in juice just to cover fruits. Blend until smooth (doesn't take long!). For thicker smoothie, use less juice.
Drain liquid from beans. Chop onion and pepper and set aside. Mix beans, browned chuck and Chili-O mix (follow directions on package); pour in oil. Stir; add pepper. Cook in crock-pot for 1 1/2 hours.
Mix all ingredients, except zucchini. Blend well, then mix in zucchini. Bake in greased and floured 13 x 9-inch pan at 350° for 45 minutes to 1 hour or until toothpick comes out clean.
Boil and debone chicken, saving broth. Place chicken in bottom of a 9 x 13-inch baking dish. Pour mixed vegetables over chicken. Slice boiled eggs over soup. Mix flour and melted oleo. Add 1 cup broth. Pour over other ingredients. Bake about 25 minutes at 450°.
Mix all ingredients together in one bowl. Pour into greased and floured pan. Bake at 350° for 30 to 40 minutes. Cool for 10 minutes and remove from pan.
In top of double boiler, over boiling water, melt chocolate, milk and butter; remove from heat when melted.
Mix all ingredients together and top with buttered crumbs. Bake at 350° for 1 hour (uncovered). May garnish with additional grated cheese.
Preheat oven to 400°. Slice each potato lengthwise into 1/4-inch ovals, then slice each oval lengthwise into matchsticks. Coat baking sheet with 3 sprays of Pam. Combine egg whites with Cajun spice in bowl. Add potatoes and mix to coat. Pour potatoes onto prepared baking sheet and spread them out into single layer. Place baking sheet on bottom shelf of oven. Bake for 40 to 45 minutes, turning every 6 to 8 minutes to brown evenly. Serve immediately. Serves 4. Fat: 0.5 gram per serving, calories 291 per serving.
Combine apple juice, red hots and lemon juice in saucepan. Heat on low temperature. Stir with wooden spoon until red hots are all melted. Let cool a little and serve warm in cup. Or chill and pour over ice in glass.
Boil milk and add sugar. Dissolve Knox in 1/2 cup water. Add to milk and sugar. Add sour cream and vanilla. Beat with wire whisk until creamy. Set aside. (Do not refrigerate.) Prepare 1st color Jell-O with 1 cup boiling water and 1/2 cup cold water. Pour into 13 x 9-inch pan and refrigerate until set (about 30 minutes). After set, pour in 1 1/2 cups white mixture and refrigerate until set. Continue with other Jell-O and white mixture, beginning and ending with Jell-O.
Spray a 13 x 9 x 2-inch baking pan with Pam. In a large mixing bowl, combine sugars, applesauce and egg whites. Beat with a wooden spoon until well blended. Add flours, oat bran, baking soda, cinnamon and nutmeg. Stir until moistened. Stir in shredded pears. Pour batter into the prepared pan. Bake in a 350° oven for 25 to 30 minutes. You may add 1 cup chopped nuts, if preferred, before cooking.
Slice, salt and cook carrots until done; drain. Mix remaining ingredients together and pour over carrots. Let stand overnight.
Sift flour and baking powder. Cream sugar, margarine and Crisco. Add eggs, one at a time. Blend well. Add milk and flour a little at a time. Blend well. Add vanilla and lemon flavoring. Bake as layer cake or in a tube pan. Bake at 300° for 1 hour in a tube pan. Bake layer cake at 350° for 20 minutes or until brown and firm.
Blend sugar, flour and nutmeg. Add eggs. Beat smooth. Add butter and rhubarb. Pour into prepared 9-inch crust. Top with top crust. Bake in a 400° oven for 50 to 60 minutes.
Use steel cutting blade, shred one jar dried beef using speed 10. Remove from bowl; set aside. Add remaining jar dried beef, shred, then add cream cheese, Parmesan cheese, milk and horseradish. Process at speed 4 until well mixed. Place mixture on Saran Wrap, form into ball and roll in reserved dried beef. Serve with crackers.
Mix the soups and milk. Pour rice in a bowl with 1 1/2 cups of the soup mixture. Pour soup and rice mixture in a 13 x 9-inch baking dish. Put the chicken on the rice, then pour remaining soup mixture on top. Cover and bake at 350° for 1 hour and 15 minutes. Sprinkle a cup of Parmesan cheese on top and bake for 15 more minutes, uncovered.
Preheat oven to 375°. Combine flour, baking soda and salt; set aside. In large bowl, combine butter, sugar and vanilla. Beat until creamy. Beat in eggs. Gradually add flour mixture; mix well. Stir in chocolate chips and nuts. Drop by teaspoonfuls onto ungreased cookie sheet. Bake for 8 to 10 minutes.
Beat butter with the mixer. Add 1/2 cup flour, 1 cup sugar, egg, vanilla, baking soda and cream of tartar. Beat until combined. Beat in remaining flour. Refrigerate and chill for 1 hour. Shape dough into 1-inch balls. Roll in 2 tablespoons sugar and cinnamon combined. Place cookies on ungreased cookie sheet. Bake 10 minutes.
Mix the Karo syrup and sugar in a saucepan. Bring to a boil, but don't boil. Remove from heat. Add the peanut butter and Special K cereal. Press into a 13 x 9-inch pan. Melt the chocolate and butterscotch chips. Spread on top. Cool; cut into squares. Excellent!!
Mix jello, water and lemon juice. Let cool. Cream sugar and cheese together. When jello is cool, add to cream cheese mixture. Fold in Cool Whip. Pour in 9 x 13-inch pan with graham cracker crust. Use mixer.
Mix 1/2 jar salsa and beans together. Spread in bottom of 9 x 13-inch pan. Mix avocado dip together and spread over beans. Grate cheeses; mix together and sprinkle over avocado dip. Chop onions and sprinkle over cheeses; chop tomatoes fine and put on top of onions.
Place 12 Melba toast rounds on plate. Spread 1/2 teaspoon of tomato paste on each cracker. Top with 1 slice of pepperoni and 1 teaspoon shredded cheese. Sprinkle with basil. Microwave at 50% power for 1 minute or until cheese is melted. Give 1/4 turn every 15 seconds. Repeat with remaining ingredients.
Drain salmon, reserving liquid. Break salmon into small pieces. Remove skin and bones. Stir in egg, crumbs, onions and seasoning (optional) to taste. Salmon is salty!! If mixture seems dry, add some of reserved liquid. Shape into 5 or 6 patties. Heat butter in large skillet. Brown patties on both sides. Serve with cream or lemon sauce, if desired.
Mix butter and sugar together real good. Add eggs one at a time, mixing well after each addition. Add milk mixture and flavorings. Mix well. Pour into pie crust and bake at 375° until firm.
Mix together the first four ingredients. Stir in the rest. Chill at least an hour. Roll into balls; dip in sugar. Bake at 375° for 10 to 12 minutes.
Place uncooked rice in bottom of 9 x 13-inch pan. Pour mushroom soup, onion soup and water over rice. Mix slightly. Cut up chicken as for frying and sprinkle with salt and pepper. Place chicken on top of rice mixture. Bake at 325° for about 1 hour and 15 minutes. Cover for the first 30 minutes of baking. When chicken has browned on one side, turn over and brown on other side.
Cream mix and margarine. Add milk and egg. Mix well. Add remaining ingredients. Drop by teaspoonful on greased cookie sheet. Bake at 350° for 12 to 15 minutes until brown.
Heat oven to 400°. Grease a 13 x 9 baking dish. Combine 1/4 cup sugar and cinnamon in a cup. Toss bread in butter; add raisins and cinnamon sugar in a large bowl. Spread in prepared pan.
Mix cornstarch with sugar. Add water. Add about 1/2 package strawberry jello and a little red food coloring. Cook until thick. Set aside and let get cold. Add sliced strawberries. Pour in baked pie crust or graham cracker crust. Top with whipped cream.