HumbleIntelligence/food-ner-1-Million huggingface dataset:
Coat chicken pieces with sour cream. Mix the dry ingredients and spread on a plate. Roll chicken on the plate thoroughly coating with dry ingredients. Place in a greased pan. Cover with foil and bake at 350° for 1 hour. Remove foil and bake 15 to 30 minutes more, until done.
In a buttered 8 x 8 x 2-inch baking pan, layer half the dry bread cubes. Combine applesauce mixture over bread cubes. Layer remaining bread cubes atop, dot with butter. Combine milk, eggs, vanilla and salt. Pour over bread mixture. Lightly sprinkle cinnamon over top. Bake, uncovered, at 350° until knife inserted just off center comes out clean, 55 to 60 minutes. Makes 6 servings.
Combine oil, lemon juice, garlic, basil, oregano, salt and pepper; mix well. Brush both sides of fish generously with mixture and refrigerate in marinade for 2 hours. Turn steaks every half hour to marinate thoroughly. Grill about 6 inches from coals for 5 minutes; turn and baste and cook 6 or 7 minutes more. Serve steaks brushed generously with melted butter and topped with fresh parsley. Serves 6.
Beat sugar, flour and egg. Fold in dates, cream and pecans. Pour in pie shell and bake 1 hour at 300°. Serve with whipped cream or vanilla ice cream.
Brown meat; drain fat. Add chili powder and red pepper. Add beans, water and tomatoes. Simmer until heated through. Serve with warm tortillas. Serves 5 to 6. Decrease chili powder and pepper for not so hot stuff!
Mix all ingredients and bake at 375° for 1 hour in a 9 x 13-inch pan.
Mix ingredients and bake for 1 hour at 350°. May use onion and chicken seasoning as desired with the other seasonings for desired taste.
Boil syrup and sugar. Remove from heat. Stir in peanut butter and vanilla. Mix in Rice Krispies. Put mixture in greased 13 x 9 x 2-inch pan. Melt chips and pour and spread over top of mixture. Chill until top is firm.
Combine all ingredients in a large bowl. Mix by hand with a big spoon until ingredients are blended. Pour in a prepared 13 x 9-inch pan. Bake for 1 hour at 350°. Add Cream Cheese Icing.
Saute vegetables in margarine. Mix vegetables, crawfish, soup, rice and seasonings well. Place in a 2 or 3-quart casserole. Top with seasoned crumbs. Bake at 350° about 30 minutes. Sometimes, instead of bread crumbs, I use Durkee fried onions on top.
Wash large cucumbers. Peel and core out seed. Slice cucumbers about 1/2-inch thick. Mix cucumbers and water. Let stand 24 hours. Drain and soak in cold water 3 hours. Drain and wash in clear water. Mix vinegar, food coloring and alum. Pour over cucumbers and add water to cover. Simmer 45 minutes. Drain. Mix vinegar, cinnamon, red hots and sugar. Boil and pour over cucumbers. Let stand overnight. Bring to boil again and put in jars.
Combine sugar and milk in saucepan and over medium heat, bring to a boil. Boil 3 minutes. Remove from stove and add vanilla and peanut butter. Pour into buttered dish and let cool.
Dissolve raspberry Jell-O in 1 cup hot water. Add cranberry juice cocktail and chill until thickened (1 hour). Fold in apples, celery and nuts. Spoon into 6 cup mold and chill until set, about 15 minutes. Dissolve lemon Jell-O in remaining boiling water. Chill until slightly thickened, about 1 hour. Combine Cool Whip and mayonnaise; fold in Jell-O (lemon). Spoon on top of other mixture. Chill until firm, at least 4 hours. Unmold. Good.
Preheat oven to 400°. Grease and heat cast-iron muffin or other mold pan. (We use corn stick.) Combine dry ingredients. Stir in milk, oil and egg until just blended. Bake for 10 to 15 minutes.
Soak cucumber and onion in salted water in refrigerator for about 2 hours. Drain thoroughly. Cover with sour cream and vinegar mixture. Sprinkle with chopped dill.
Mix oil, eggs, sugar, zucchini and vanilla. Sift flour, baking powder, soda, salt and cinnamon; add to egg mixture. Add nuts. Bake in 2 (9 x 5-inch) loaf pans for 1 hour at 350°. Grease and flour your pans.
Cream shortening and sugars until fluffy and light. Add vanilla and then well beaten eggs. Sift flour, salt, soda and cinnamon. Add to creamed mixture. Add oatmeal and nuts. Form dough into long rolls. Wrap in waxed paper and chill, preferably overnight. Slice into cookies and bake on greased cookie sheet at 350° for 10 minutes.
In large pan, brown meat and drain. Add onions, tomatoes, beans and spices. Bring to boil. Reduce heat and simmer for 30 minutes or until done.
Mix this all first until it is creamy. Add 1 teaspoon baking soda with 2 cups flour. Sift the flour and soda one time, then add 1/2 cup chopped peanuts. Drop on greased cookie sheet with a tablespoon. Bake at 350°.
Mix the cream cheese, sugar and vanilla at medium speed with an electric mixer until well blended. Add eggs; blend thoroughly. Pour into crust. Bake at 350° for 40 minutes or until center is almost set. Will set when cool. Refrigerate for 3 hours.
Brown ground beef in skillet. Drain and add taco seasoning. Place 1 flour tortilla on a plate. Spoon 2 spoons of meat and 1 spoon of refried beans into middle of each shell. Roll up and place in dish. Beat chili in saucepan to warm. Pour chili over shells. Top with cheese and bake at 350° for 25 to 30 minutes.
Cook and stir all ingredients in skillet until tomatoes are hot, about 5 minutes. Serves 6.
Mix sugar, butter, flour and salt. Stir in rind and juice. Add yolks and milk. Last, add egg whites. Makes 2 pies.
Mix. Grease oblong pan and flour. Bake at 300° for 45 minutes.
Cream the peanut butter, shortening, sugars and egg. After combining the flour, soda, powder and salt blend this into the creamed mixture.
Crush crackers, saving 1/2 cup crumbs for top. Line bottom of 13 x 9-inch pan with crumbs. Drizzle with melted margarine over crumbs.
Cook onions in butter until tender but not brown and sprinkle over fillets in equal portions. Lay 3 asparagus spears crosswise on fillets. Roll up carefully and spear with skewer.
Place cream cheese in medium microwave-safe mixing bowl. Microwave uncovered on High for 45 to 60 minutes or until softened. Add remaining ingredients. Mix with whisk or wooden spoon until smooth. Serve with fresh cut fruit such as strawberries, cantaloupe, pineapple chunks, grapes or bananas.
Microwave butter and vegetables in covered 2-quart casserole 4 to 5 minutes on HIGH. Stir in seasonings, bouillon and egg. Add bread and toss with fork. Microwave, covered, 6 to 7 minutes at MEDIUM-HIGH, stirring twice. Fluff with fork.
Mix all ingredients together. Bake 20 to 30 minutes at 350° until bubbly. Top with Parmesan cheese. Serves 8.
Mix fruit. Pour pie filling over mix and chill. Will keep for 2 weeks. Try cherry pie filling or strawberry pie filling and add sliced peaches. Use as a salad, dessert or serve over ice cream.
In a medium mixing bowl combine apples, celery, grapes, yogurt and walnuts; mix well. Cover and chill for 2 to 24 hours. If desired, serve in a lettuce-lined bowl. Yield: 4 (1/2 cup) servings.
Mix cabbage and onion with sugar. Boil together oil, vinegar, mustard, celery seed and sugar. Pour over cabbage and let set overnight.
Mix cake mix and pudding; add oil, eggs and water. Beat 2 minutes. Add poppy seed and almond flavoring. Mix well; pour in greased and floured tube pan. Bake at 350° for 45 minutes.
Preheat oven to 350°. In a large bowl, combine popped corn and nuts. Set aside.
In a large saucepan over low heat, melt butter. Stir in condensed milk, stirring constantly (do not boil). When hot, remove from heat and add corn flakes cereal, mixing very well. Pour with a spoon in a buttered pan. Bake for 15 to 20 minutes in 350° oven.
In a large microwave safe bowl, combine all of the ingredients. Microwave, uncovered, on High for 4 minutes; stir. Cook 3 to 4 minutes longer or until mixture is bubbly and cucumbers and onions are crisp-tender. Cover and refrigerate for at least 4 hours. Serve with a slotted spoon. Makes 4 to 6 servings.
Put ham and cheese through food chopper. Cook noodles in salted water. Mix	all ingredients except bread crumbs and pour into baking dish. Cover and place in moderate	oven, about 35 minutes. Remove lid, add bread crumbs and brown.
Saute onions in oil in nonstick skillet, to soften, for 2 minutes. Add 3/4 cup broth. Bring to a boil. Add shrimp. Reduce heat. Simmer, covered, until shrimp are pink, 3 minutes.
Mix together thoroughly the dry pudding and crushed pineapple. Add whipped topping or Cool Whip and marshmallows. Stir thoroughly and refrigerate.
Brown beef. Add taco seasoning and pour into an unbaked pie shell. Mix mayonnaise with sour cream and spread over meat mixture. Top with grated cheese. Bake at 350° for 30 minutes, then garnish with tomatoes.
Slice potatoes and onion into a buttered casserole. Season with salt and pepper. Brown chops quickly on both sides in a little oil. Place chops on top of the potatoes. Blend the mushroom soup, onion soup mix and hot water. Spread over the chops, cover and bake at 350° for 45 minutes. Uncover and bake 20 to 30 minutes more, until chops are tender and potatoes are done.
In top of double boiler, melt margarine and chocolate chips. Add pecans and let cool several minutes, then fold in colored marshmallows. Let cool until rolls can be formed with the hands (6 rolls). Roll in flaked coconut. Refrigerate. Slice thin for serving. (YUMMY.)
Mix all ingredients up through oil and bake in a 9 x 13-inch pan for 30 minutes at 350°.
Peel onions, slice and braise in butter and oil 10 to 15 minutes. Add paste and consomme. Bring to a boil. Simmer 20 minutes. Add red wine. Fill soup bowls. Place slice of party rye on top of soup. Sprinkle with Parmesan cheese. Cover with Swiss cheese. Bake 20 minutes at 350°. Makes 8 servings.
Combine first 4 ingredients in a small bowl. Mix well and set aside. Separate roll dough into 8 rectangles; press perforations to seal. Spread about 2 teaspoons of cheese mixture over each rectangle. Roll dough, jelly roll fashion, starting at long side. Stretch dough slightly; tie in a loose knot. Place on an ungreased baking sheet. Bake at 375° for 15 to 20 minutes or until golden brown. Combine powdered sugar and 1 tablespoon lemon juice. Drizzle glaze over warm rolls and serve. Yields 8 rolls.
Roll pastry. Cut into squares 2 to 2 1/2-inches. Make small sausage in 1 1/2-inch lengths and place in pastry squares. Seal the squares. Brush with egg. Place on baking tray. Bake for 25 to 30 minutes at 375°. Serve hot with pork gravy or cold for snacks. Makes 4 dozen.
In 3 quart oblong baking dish, place chicken. Top with cheese. Stir soup and spread over cheese; top with tomato. Combine margarine and stuffing; sprinkle over tomato. Bake at 400° for 25 minutes or until chicken is no longer pink. Serve over rice. If desired, omit tomato; combine soup with 1/4 cup milk. Makes 8 servings.
Cook spinach; drain and set aside. Combine cream cheese and butter; beat on medium speed until smooth. Add milk; beat until smooth. Stir in pepper, turkey and spinach. Spoon into pie crust; cover with crust and bake at 350° for 30 to 40 minutes.
Cut chocolates and butter into small pieces. Put in a bowl. Mix 1 1/2 cups sugar and the water in a saucepan and bring to a boil. Pour over chocolate and butter. Stir until melted. Whip eggs and 1/4 cup sugar in mixer until double in size. Stir into chocolate mixture until no white streaks appear. Pour batter into greased paper lined 10-inch cake pan. Bake at 350° on a sheet pan with 1-inch water (as for cheesecake) for 40 to 50 minutes until cake is set. Cool in refrigerator overnight. To release cake, dip in hot water and run knife around edge. Frost with whipped cream and decorate with chocolate curls.
Mix coconut and pecans together; spread in bottom of 9 x 13-inch pan. Mix cake mix according to directions; pour over first layer. Mix melted butter with powdered sugar and cream cheese. Mix on low speed with mixer; spread on top of cake. Bake at 350° for approximately 45 minutes.
In a saucepan over medium heat, cook and stir gelatin, pudding mix and water until mixture boils, about 15 minutes. Cool until partially set; fold in whipped topping. Spoon into a bowl or individual dishes or parfait glasses. Chill until ready to serve. Yield: 6 to 8 servings.
As with any gourmet food, especially in the South, the serving of the food is as important as the preparation.
In large mixing bowl combine sauerkraut, carrots, celery, green pepper, onion and pimento. In separate bowl combine sugar, vinegar, salt and pepper; pour over sauerkraut mixture. Toss to mix. Refrigerate, covered, at least 4 hours before serving.
Boil cabbage in salted water until tender. Drain and toss with lemon juice and mustard. Serve hot.
Mix Eagle Brand milk, oleo, powdered sugar and vanilla together. Press in thin layer on cookie sheet. Chill 3 to 4 hours. Cut in small squares and dip in melted chocolate with paraffin.
Combine soup, mustard, Worcestershire sauce and horseradish. Blend well and set aside. Combine beef, egg, bread crumbs, onion, salt and 1/4 cup of soup mixture. Shape into 6 patties; brown in skillet. Drain. Combine remaining soup mixture with 1/2 cup water and pour over patties. Cook over low heat for 20 minutes, stirring occasionally.
Mix all ingredients in large bowl. Toss well. Add sandwich spread last in mixing. Serve with favorite crackers and drink.
Mix first 7 ingredients together. Add the zucchini. Heat salad oil in frying pan. Drop by spoonful into the heated oil. Fry slowly on one side, then turn and fry second side.
Grease 9 x 12 x 3-inch casserole dish. Line with bread. Scald milk; add margarine and remove from heat. Beat eggs. Add cheese, dry mustard and ham or bacon. Mix with milk mixture. Pour over bread. Refrigerate overnight. Bake in 300° oven for 1 hour or nicely brown on top.
Brown beef, onion and pepper. Add rest of ingredients. Simmer for 1 hour.
Brown meat lightly. Add onion and celery. Cook until lightly transparent. Add all other ingredients. Pour into a 2-quart greased casserole dish. Cook uncovered for 30 minutes at 350°. Turn heat down to 300°. Cook for 30 minutes longer.
Put all ingredients in crock-pot, except croutons. Cover and cook on low for 4 to 6 hours. Serve in warm bowls. Top each serving with crisp croutons.
Mix sugar with melted oleo. Add 1 egg at a time, then add syrup, flour and baking powder. Ice cake as soon as it comes from oven.
Fry together pepper, onions, celery and hamburger until vegetables are tender. Add creamed corn. Simmer until hot through. Serve over mashed potatoes or rice.
Brown meat. Brown onions, garlic and green chiles. Open can of sauce and heat. Use a 9 x 13-inch pan and put a little sauce in pan. Dip tortillas in sauce and fill with meat and onions mixture. Place two olives and cheese. Roll up and place seam side down in pan. Continue until pan is full. Put remaining sauce over all the tortilla and spread with rest of the cheese. Bake at 350° for 1/2 hour or more. Serves 10 to 12.
Mix flour, butter and nuts and pat into ungreased 9 x 13-inch pan. Bake for 15 to 20 minutes until pale brown at 350°. Cool.
Let dough rise until doubled in size. Meanwhile, prepare hamburgers. Combine ground beef with remaining ingredients and shape into 16 balls. Fry in large skillet 10 minutes, turning once. Cool to warm on absorbent paper. Divide dough into 16 pieces. Flatten and shape around meat; seal seams together well. Place seam side down on greased cookie sheet. Cover. Let rise in warm place 30 minutes. Bake at 400° for 15 to 20 minutes. Serve warm to cold with catsup or chili sauce. (If served as a cold sandwich, keep refrigerated until serving time.)
Combine all ingredients; mix well. Pour into greased pan. Bake at 350° for 25 to 30 minutes.
Place butter in a 12 x 7-inch glass baking dish. Microwave for about 1 to 1 1/2 minutes on Medium-high or until melted. Stir in marshmallows. Microwave for 1 minute on Medium-high. Stir and continue cooking for about 1 1/2 to 2 minutes on Medium-high or until marshmallows are softened. Stir until smooth. Mix in cereal. Press into baking dish. Cool until set. Cut into squares, about 24 to 30 squares.
Mix 1 stick margarine, potatoes, sour cream, undiluted chicken soup, onion, cheese, salt and pepper. Place in greased 9 x 13-inch baking dish and cover with 1 stick of melted margarine and corn flakes. Bake at 350° for 40 to 50 minutes.
In a large, nonreactive soup kettle, warm the oil over low heat. Add the onion, carrot, garlic, red and green peppers and jalapenos. Cover the kettle and cook the vegetables until they are very soft, about 10 minutes. Remove the lid, add the chili powder and cumin and cook an additional 2 to 3 minutes, stirring occasionally. Add the beans and tomatoes and their juice. Increase the heat to medium and bring the chili to a simmer. Adjust the heat to maintain a simmer and let the chili cook for 20 minutes. Stir in the salt, pepper and cilantro. Serve. Serves 4.
Dissolve gelatin in 1 cup hot water. Mix in berries, pineapple, bananas and nuts. Jell one-half of mixture in mold and then spread a layer of sour cream over jelled mixture. Next, pour balance of gelatin mix over sour cream layer and let set until firm.
Put in microwave-safe bowl, cover and cook on High for 7 to 9 minutes or until bubbly and of desired consistency.
Melt candy coating over medium low heat, stirring until smooth. Stir in peppermint candy. Spread on waxed paper lined baking sheets; refrigerate for 8 to 10 minutes. Break into small pieces; store in an airtight container.
In saucepan over medium heat, cook asparagus until tender, about 3 to 5 minutes. If frozen, cook according to directions. Arrange asparagus and cheese in bottom of pie crust. Beat remaining ingredients until well blended. Pour this mixture over asparagus and cheese. Preheat oven to 375°. Cook about 35 to 40 minutes. Cool 5 minutes before serving.
Combine all the ingredients in a large bowl. Shape into small balls and deep fry until golden brown and crusty on the outside. Makes 35 to 50 hush puppies.
Mix soups and sauce, pour over roast wrap in double foil and bake at 350 for 3 hours.
Place bread cubes in large aluminum bowl. Add chicken, onion, celery, cheese, almonds and pepper. Toss well. Add lemon juice and mayonnaise and mix thoroughly. Empty into greased casserole dish and bake at 350° for 25 to 30 minutes. Good luncheon specialty. Yields 6 to 9 servings.
In a large saucepan, combine the soups, milk, chicken, enchilada sauce and chilies; mix well. Cook until heated through. Garnish with sour cream. Yield: 7 servings.
Dissolve gelatin in boiling water. Add cold water. Stir well. Chill until the consistency of unbeaten egg white. Fold in Cool Whip and 1 cup berries. Spoon into crust. Chill at least 4 hours. Add berries on top.
Saute finely chopped celery, onion and green pepper in a little butter. Add this to remaining ingredients. Mix. Make small patties and fry in pan with a little oil until brown.
Mix all ingredients well. Divide into thirds. Roll firmly into 3 rolls. Place on foil, shiny side next to meat. Wrap so that seam side is up.
Melt margarine. Add milk and vanilla. Mix. Add sugar and mix well. Add nuts, blend well.
Combine water and yeast in a mixer bowl. Add the remaining ingredients and mix on low speed with a dough hook until all of the flour is incorporated. Increase to second speed and knead the dough until it is smooth and elastic. Let the dough rise until doubled. Punch down, divide and shape as desired. Let rise again until doubled.
Put chicken in low casserole (about 10 x 10 x 2-inch or 9 x 12 x 2-inch) that is suitable to serve at the table. Mix mushrooms, soup, sour cream and sherry. Pour over chicken. Bake in 350° oven for 1 hour, until chicken is done. Serve with white rice or wild rice, spooning "gravy" over the rice.
Mix all ingredients; add enough flour to make dough easy to handle. Roll to about 1/2-inch thick on floured board. Cut out and place on greased baking sheet. Bake at 400° for 20 minutes. Serve hot.
Preheat oven to 350°. Combine all ingredients except pecans in blender for 2 or 3 minutes or until creamy. Pour into a 9-inch pie plate sprayed with Pam. Let stand for 5 minutes. Bake at 350° for 20 minutes. Sprinkle with pecans and bake another 20 minutes or until center feels firm. If no nuts, bake for 40 minutes. Cool. Serve with whipped cream, if desired.
Heat oven to 350°. In large bowl, combine all ingredients; mix well. Make in 12 individual muffin cups. Bake for 25 to 30 minutes.
In medium bowl, combine rolled oats and water; let stand 5 minutes. Meanwhile, heat skillet or griddle to 375°. Grease lightly with cooking spray. Add remaining ingredients to rolled oats mix. Stir well until all ingredients are moistened (will be thin).
Place oil in skillet. Pound chicken breast with side of a saucer until flat. Beat egg in a cereal bowl and dip each chicken breast. Roll in bread crumbs. Brown in skillet on both sides (do not cook completely done). Drain on paper towel. Put 2 tablespoons Ragu in bottom of glass baking dish. Place chicken in dish. Pour remaining Ragu on top of chicken. Top with Mozzarella cheese. Sprinkle Parmesan cheese on top. Bake 45 minutes at 325°. Makes 4 servings.
Combine dry cake mix, pecans and 1/3 cup evaporated milk and melted butter. Press 1/2 batter into greased 13 x 9 x 2-inch baking dish. Bake in preheated oven at 350° until brown (approximately 8 minutes). Melt caramels with 1/2 cup evaporated milk. Pour over baked lower layer. Cover with chocolate morsels. Top with remaining batter. Bake until brown.
Mix until well blended and pour into a greased 8 x 8-inch pan.
Brown chicken in hot oil in a large skillet. Sprinkle with garlic salt. Add pepper and carrot strips. Cook and stir 1 to 2 minutes (I cook a little longer). Mix cornstarch with soy sauce; add to pan with pineapple and juice, vinegar, sugar and ginger. Bring to a full boil. Serve with rice. Makes 4 servings.
Beat egg white and water. Mix all ingredients in bowl. Pour pecan halves into bowl and coat well. Bake on cookie sheet at 250° for 1 hour. Turn every 15 minutes.
Cook sugar, chocolate and milk together. Stir constantly until sugar is dissolved. Then occasionally, stir to prevent burning. Cook until small amount of mixture forms soft ball in cold water. Add butter, salt and vanilla. Cool. Beat until thick enough to spread.
In saucepan, combine pudding mix, lemon jello and 2 cups water. Cook and stir until mixture boils. Stir in lemon juice; chill until partially set. Dissolve raspberry jello in 1 cup boiling water. Cook and stir until dissolved. Beat in cranberry sauce. Fold in celery and nuts. Chill until partially set. Prepare dessert topping according to package directions, adding nutmeg; fold into pudding mixture.
Mix together until you have evenly colored mix. Add 1/4 cup mix to mug of hot water. This makes a great gift!
Soak dried peas overnight. Drain, then cover with fresh water. Cook 35 to 49 minutes. Drain peas well. Cool. Add peas to all other ingredients. Chill. This will keep for weeks. Serve with Wheat Thins as a dip or as a salad.
Combine the first 4 ingredients. Cut the butter in with pastry blender until crumbs form. Press into a 10-inch pie plate. Arrange peach halves over crumb crust. Combine 3/4 cup sugar with the cinnamon; sprinkle over peaches. Bake for 15 minutes at 400°. Beat egg yolks and sour cream; pour over peaches. Bake 30 minutes longer.
Cover 1 1/2 lb. beef roast cut in small pieces, with water and cook until done. About an hour. 4 medium potatoes, peeled and cut in pieces, 1 1/2 cup finely chopped celery. Be sure and add leaves, 3 cup shredded cabbage, 1-14.5 oz can of tomatoes chopped fine, 1-14.5 oz can of green beans or peas or corn, 1-8 oz can of tomato sauce, 1 large onion chopped fine, 5 beef bouillon cubes, 1 Tbsp Mrs. Dash seasoning, 1 tsp salt, 1/2 tsp pepper about 20 minutes. Before it is done add 1/2 cup shell macaroni or 1/4 cup rice or barley.
Mix all ingredients, except pecans, and let stand for 15 minutes to dissolve sugar. Add pecan halves and fold through mixture. When well coated, remove with slotted spoon and place in a single layer on a lightly greased cookie sheet. Bake at 225° for 1 hour. Remove from oven and cool on cookie sheet. Store in a tightly covered tin.