HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place chicken in glass 9 x 13-inch baking dish. Place onion on and around chicken. Sprinkle chicken with smoked salt and pepper. Bake at 375° for 30 minutes. Mix catsup, mustard, oil, vinegar and syrup and pour over chicken. Bake for 30 minutes longer, basting with sauce every 10 minutes.
Brown meat and onion. Drain. Add other ingredients. Cook 10 minutes. Spoon onto onion buns and put slice of Mozzarella cheese. Wrap each sandwich in foil and heat 15 minutes at 350°.
Melt chocolate in 1/2 cup boiling water. Cool. Cream butter and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each one. Add vanilla and chocolate to butter and sugar; mix until blended. Sift flour with soda and salt. Add sifted dry ingredients alternately with buttermilk to chocolate mixture, beating until smooth. Fold in stiffly beaten egg whites. Pour into three 8 or 9-inch greased and lightly floured cake pans. Bake at 350° for 30 to 40 minutes.
Combine the olive oil, vinegar, salt, pepper and ketchup. Shake together very well. Add capers and set aside. Combine macaroni, bacon, onion and mayonnaise in a salad bowl. Toss together lightly. Arrange the tomatoes and eggs around the edge. Pour the dressing over the salad and serve.
Cream margarine and sugar. Add egg yolks, one at a time, beating well after each. Sift flour and soda together 3 times. Add flour and sour cream alternately, beating well after each addition. Add flavorings. Beat egg whites until stiff. Fold into batter. Bake in greased and floured tube pan. Cook in preheated oven at 325° for 1 1/2 hours. Serve.
Saute onions and celery in oleo until onions are wilted. Blend flour in well with this mixture. Pour the milk in gradually, stirring constantly. Add egg yolks, salt and red and black pepper. Cook for 5 minutes.
Saute onion in butter; add ground beef and cook until done. Add the cottage cheese. In buttered casserole, alternate layers of noodles and meat mixture. Mix mushroom soup and milk and pour over all. Top with Cheddar cheese and bake at 375° for 1 hour.
Combine until smooth, butter and cream cheese. Add sugar and beat until fluffy. Stir in vanilla; add eggs, beating well after each. Stir together and add 2 1/2 cups flour and baking powder. Combine chopped cherries, chopped pineapple, nuts and 1/4 cup flour. Add creamed mixture. Spoon into greased bundt pan or 2 (9 x 5 x 3-inch) loaf pans and bake at 325° for 60 to 80 minutes. (Test for doneness after 60 minutes.)
Anything else you want to add to it. Pour bottle of Italian salad dressing over all.
Heat oven to 375°. Beat together margarine and sugars until light and fluffy. Beat in egg and vanilla. Gradually add combined flour, baking soda and salt, mixing until thoroughly blended. Stir in oats, chocolate pieces and nuts. Drop by rounded teaspoonfuls onto ungreased cookie sheet. Bake 9 to 11 minutes. Cool 1 minute on cookie sheet; remove to wire cooling rack. Store in tightly covered container. Makes 6 dozen cookies.
Cut dough into 1-inch pieces; form into ball. Roll in butter, then in mixture of sugar, cinnamon and nuts. Place a layer of balls so they barely touch in well-greased 10-inch tube pan. Add another layer; let rise. Bake at 375° for 60 minutes. Loosen from pan. Invert so water-sugar mixture runs down over cake.
Heat oven to 350°. Mix first 8 things in a casserole pan. Mix corn flakes and melted butter; sprinkle over the top. Bake for 50 minutes.
Mash avocados and add lemon juice, salt and pepper. Combine sour cream, mayonnaise and taco mix in a separate bowl.
Heat lard or vegetable oil in heavy skillet over medium heat. Season chicken pieces with salt, black pepper and cayenne. When fat is hot, add seasoned chicken. Quickly brown chicken on both sides. Drain on paper towels. Add flour to fat in skillet; whisk until combined. Cook, whisking constantly, until peanut butter-colored, about 25 minutes. Stir in onions, celery, garlic, bay leaves, 1/2 teaspoon cayenne, 1 teaspoon black pepper and thyme. Cook, stirring, until onions are wilted and transparent, about 10 minutes. Slowly stir in stock or broth.
In a saucepan, melt the butter in the milk. Set aside. Beat eggs until light. Add sugar and continue beating. Sift flour, baking powder and salt together on waxed paper or in a bowl. Gradually fold into egg mixture. Add hot milk all at once. Stir just until smooth. Pour into 2 greased 9-inch pans. Bake in a preheated oven for 30 to 35 minutes. Coconut icing is great on this cake.
Cook potatoes until tender, peel and cut into small pieces. While potatoes are cooking, hard-boil eggs and dice all other ingredients into bowl. Add potatoes and eggs. Put in salad dressing and mix real well.
Heat oysters in their own juice until edges curl and brown. Melt butter in saucepan and add flour; brown. Pour over oysters and add all seasonings and 1 cup cracker crumbs. Pour into casserole; sprinkle with remaining crumbs. Dot with butter and bake until brown at 450°, approximately 20 minutes. Serves 8. Double ingredients for 16.
Slice eggplant 1/2-inch each. Dip eggplant slices in egg and bread crumbs. Put in hot oil.
Mix all ingredients together except gravy mix. Form two loaves and roll in flour; brown in hot oil. Put in greased casserole dish and make the onion gravy mix as directed. Pour over the meat and bake until done.
Wash green beans; trim ends, and remove strings. Cut beans into 1-inch pieces. Place beans in a vegetable steamer. Place steamer over boiling water; cover and steam 8 minutes, or until beans are crisp-tender. Combine green beans, rice, celery, green onions, garbanzo beans and garlic in a large bowl; set aside. Combine oregano, white pepper, mustard, lemon rind, lemon juice, vinegar and olive oil; stir well. Pour over vegetable mixture; stir well. Cover and chill 8 hours, stirring occasionally. To serve, line a serving platter with radicchio leaves. Spoon vegetable mixture onto platter. Combine olives and parsley; sprinkle over salad. Yields 12 servings.
Cook onions and celery until tender. Mix with other ingredients. Bake 30 minutes at 300°.
Cut French bread into 8 thick slices. Combine eggs, milk, baking powder and vanilla extract. Pour over bread. Cover and refrigerate overnight. The next morning, combine strawberries and sliced bananas with sugar and allspice. Put in greased baking dish and top with prepared bread. Sprinkle with cinnamon. Bake in 450° oven for 20 to 25 minutes.
Cream shortening and sugar. Combine dry ingredients and add to creamed mixture alternately with beaten egg yolks and buttermilk mixture. Add vanilla, mashed bananas and pecans. Fold in beaten egg whites. Bake in large greased tube pan at 325° for about 1 1/2 hours. Cool before taking from baking pan.
Combine ingredients except cheese and potato chips. Pile lightly in a baking dish. Sprinkle with grated cheese and chips. Bake at 350° for 20-30 minutes in a glass baking dish.
Whisk first 5 ingredients to blend in a 13 x 9 x 2-inch glass baking dish. Add steak and turn to coat. Let stand 1 hour at room temperature or cover and refrigerate overnight, turning occasionally. Prepare barbecue (medium-high heat) or preheat broiler. Drain marinade into small saucepan and bring to boil. Grill or broil steak about 5 minutes per side for rare. Transfer steak to platter; let stand 10 minutes. Thinly slice steak across grain. Pass marinade as sauce. Yield: 4 servings.
Cook spaghetti, rinse and drain well. Chop vegetables and add to spaghetti. Add dressing, Tabasco, mustard and seasoning. Then add ham/Spam, if you want. Make the day before so it marinates.
Beat sugar and shortening; add egg and milk. Sift flour, salt and baking powder; add to mixture. Stir until smooth.
Mix and press into oblong 9 x 13-inch greased pan first 4 ingredients. Set aside. Mix next 3 ingredients. Pour over cake mixture. Bake 1 hour at 350°. Good!
Combine potatoes, sugar, eggs, salt, 1/2 stick margarine, milk and vanilla. Spoon into a 1 to 1 1/2-quart baking dish. Combine brown sugar, flour, nuts and 1/3 stick margarine. Spread over sweet potato mixture. Bake at 350° for 35 minutes.
In large bowl, mix thoroughly. Pour into a 9 x 13-inch lightly oiled pan. Bake at 350° for 25 to 30 minutes, or until set and lightly browned. Cool; cut into squares. May be frozen.
Mix Jell-O and crushed pineapple in saucepan. Simmer until Jell-O dissolves. Add sugar, apricots and cream cheese. Let cool. Fold in Cool Whip. Cover top with grated nuts (1 cup chopped). When chilled, cut into squares.
Mix bread crumbs, celery, salt, pepper and sage together. Beat the egg and add to mixture. Mix with hot water to the desired consistency. Break sausage meat into small pieces and add to bread mixture. Stuff bird or put in pan and bake at 300° for 45 minutes.
Grease and flour 9 x 13-inch pan. Mix 1 egg, butter and cake mix until crumbly. Crumble mixture over bottom of pan. Cover with nuts. Mix 2 eggs, cream cheese, sugar and vanilla. Pour over nuts. Bake at 350° for 35 minutes.
Cut steak into bite-sized chunks. Saute steak and chopped onion in oil until onion is clear. Drain grease. Add sherry. Simmer for one hour in covered skillet. Add golden mushroom soup. Cook 15 more minutes. Serve over rice.
Mix by hand real good. Form into balls size of small walnuts. Place on cookie sheet with space between each. Heat oven to 350°. Bake 10 to 15 minutes. Serve hot. Makes about 100 small balls.
Combine sugar, flour, cocoa and salt in top of double boiler. Mix in eggs until smooth. Stir in milk. Cook uncovered, over boiling water, stirring constantly, until thickened. Remove from heat and add vanilla. Serve over hot buttered biscuits.
Rinse, hull and cut strawberries in half. In medium saucepan, over medium heat, cook 2 cups strawberry halves, sugar, 2 tablespoons orange juice and lemon juice, stirring constantly, 3 to 5 minutes, until sugar dissolves and strawberries begin to soften. In blender, mix until smooth.
Preheat oven to 450°. Beat ingredients with wire whisk or blend well in blender (can be blended night before). Preheat Pyrex custard cups placed on cookie sheet or iron muffin tin. Pour approximately 1 tablespoon butter into each cup; pour batter into cups until almost full. Bake at 425° for approximately 40 minutes until big, brown and done. Serve immediately with preserves, marmalade, honey and/or bacon (optional). Increase or decrease cooking for wetter or drier popover (wetter popovers fall faster). Double the ingredients for 10 to 12 large popovers.
Combine all ingredients in a large salad bowl. Mix well. May add more garlic and herbs to taste. Serves 4. Double recipe to serve large groups.
Soup: Cook celery in 1/2 cup of water until tender; do not drain. Peel and cube potatoes. Place potatoes in a 4 quart saucepan with the remaining 2 cups of water. Add cooked celery and water, onion, salt and pepper. Cook until potatoes are tender; mash slightly. Add milk, and simmer until dumplings are prepared.
Boil macaroni according to package directions. While boiling macaroni, brown ground beef in a large skillet and drain. To the ground beef, add the Cheddar soup and pizza sauce and mix well. Add drained macaroni to beef mixture and mix well. Put this mixture into a glass 13 x 9-inch dish that has been treated with nonstick spray. Over the top, add cheeses and bake in a 350° oven for 20 to 30 minutes or until cheeses are lightly browned.
Cook onion in butter until tender. Stir in soup and 1/2 cup milk; heat to boiling. Put potatoes in an 8-inch square baking dish and pour soup mixture over the potatoes. Cover with slices of American cheese and buttered bread crumbs. Bake at 350° until cheese is melted and crumbs are lightly browned.
Cream butter and sugar thoroughly. Add vanilla and eggs. Add combined cocoa and flour; beat well. Add nut meats. Bake in buttered 9 x 13-inch pan at 350° for 20 to 25 minutes. Cool; cut into squares before removing from pan. May be frosted.
Boil 5 minutes stirring occasionally. Remove from heat and add vanilla and baking soda. Mix well. Pour over popcorn. Bake on 2 cookie sheets 1 hour at 250°. Stir about 3 times while baking.
Cook garlic in olive oil in a large skillet over medium-high heat, stirring constantly, 1 to 2 minutes. Add peas and sweet peppers. Cook, stirring constantly, for 5 minutes or until vegetables are crisp-tender. Sprinkle with salt and pepper. Yields 4 to 6 servings.
Cook carrots (not too hard) and save 1/4 cup carrot liquid. Place carrots in a casserole dish. Mix together carrot liquid, onion, margarine and horseradish. Pour mixture over carrots. Stir fresh parsley through carrots and mix all together. Saute cracker crumbs lightly. Top carrots with cracker crumbs. Sprinkle with paprika. Cook at 350° for 1/2 hour. Do not cover.
Mix ingredients and pur over chicken pieces. Bake 1 to 2 hours (again according to the amount of chicken used).
Flour and brown pork chops. Place in a baking dish. In saucepan, heat soup and milk. Salt and pepper to taste. Pour over pork chops. Bake in a preheated oven at 350° for about 45 minutes to 1 hour.
Combine all ingredients in a large kettle or Dutch oven. Cover and cook over high heat until water boils. Simmer until meat is tender, about 1 1/2 hours. Remove from heat; strain broth and refrigerate until fat can be skimmed. Cool chicken, then remove and discard bones and skin.
Soak wild rice for 2 hours. Brown meat, onion and celery. Saute mushrooms. Add sherry; mix all ingredients in bowl. Bake 2 hours at 350° (1 1/2 hours in 2 small dishes). Half recipe makes two (1-quart) dishes.
Cream shortening. Add sugar; cream until smooth. Add beaten egg yolks; beat 30 seconds. Add melted chocolate; beat. Sift together dry ingredients. Add to sugar mixture alternately with milk, nuts and vanilla. Beat egg whites until stiff. Fold in.
Combine the first 7 ingredients; mix well. Spoon corned beef mixture into buns. Wrap each bun separately in aluminum foil, sealing well. Place foil-wrapped buns on cookie sheet. Bake at 400° for 15 minutes. Yields 12 servings.
Combine margarine. Add sugar, a small amount at a time. Cream well. Add eggs, one at a time; beat well. Sift flour with salt. Add sugar mixture alternately with milk, beginning and ending with flour. Stir in coconut and vanilla.
Combine all ingredients. Cover and refrigerate several hours or overnight. Serve with assorted fresh vegetable dippers.
Heat oil in a large pot. Slice 1 pepper into thin strips. Saute and set aside. Chop rest of peppers and saute with onion, celery and carrots. Add stock, thyme and garlic. Bring to a boil. Add rice. Simmer for 20 minutes, then blend in a food processor. Add salt and pepper to taste. Pour soup into bowls. Top with sour cream, mint and red pepper strips. Serves 6 to 8.
Add boiling water to Jell-O. Add frozen lemonade. Chill until thick. Add Cool Whip and chopped fruit. Freeze. Remove from freezer and place in refrigerator 3 hours before serving. Slice into squares to suit number of people. Makes 6 to 8 servings.
Beat butter and sugars. Add eggs, honey and vanilla. Mix flour, soda, salt and spices. Add to butter mixture and mix with a mixer. Stir in oats, raisins and walnuts with a fork. Refrigerate over night. Drop from a spoon onto cookie sheet or may roll up in small balls and place on cookie sheet. Put a piece of walnut on each cookie. Bake at 300° about 24 minutes.
Melt margarine over low heat, add marshmallows. when marshmallows are melted remove from heat. Pour over Rice Krispies, stir until well coated. Place in buttered 13 x 9 x 2 pan. Let cool and cut into squares.
Bottom layer combine pretzels, butter and 3 tbsp sugar. Pat in 9 x 13 casserole dish and bake at 400° for 8 minutes. Cool.
Saute garlic, ginger and onion in margarine for about 2 to 3 minutes. Mix salt, sugar, curry powder and flour thoroughly and add to garlic mixture, stirring to blend. Add coconut milk, a little at a time, stirring to a smooth thickness. Cook for 20 minutes on medium heat until mixture boils. Remove from heat and let stand for several hours. Strain. Add cooked shrimp to strained sauce and heat until just before boiling. Serve with rice and an assortment of condiments such as chutney, raisins, grated fresh coconut, crumbled crispy fried bacon, chopped hard-cooked eggs, chopped peanuts, chopped tomatoes, chopped pineapple, sliced green onions or chives. Serves 4 to 6.
Beat brown sugar and butter until light and fluffy. Add vanilla and egg yolk; mix well. Add flour, stir until mixture forms a smooth dough. Drop dough by rounded teaspoonfuls 2 inches apart onto an ungreased cookie sheet. Bake at 350° for 10 to 15 minutes or until lightly browned and set.
Combine first three ingredients in a bowl. Refrigerate 30 minutes. Shape mixture into a ball and roll in chopped pecans coating thoroughly. Serve with crackers. Yields 2 1/2 cups.
Combine sweetened condensed milk with frozen lemonaide. Stir until mixed well. Add half tub of cool whip. Pour into graham cracker crust. Top with remaining cool whip. Chill for 1 hour.
Pour cool syrup over cooked and peeled eggs. Make sure there is enough syrup to cover the eggs. Place in refrigerator overnight.
Combine all ingredients, except cherries, in a 2-quart bowl. Refrigerate 24 hours. Garnish with cherries.
Combine all ingredients except parsley in a bowl and mix well. Refrigerate 4 hours or until firm enough to shape into a ball. Shape mixture into a ball and roll in parsley or garnish with parsley in a dish. Refrigerate at least 1 hour before serving. Serve with crackers or on rye bread.
Mix all ingredients, except cornflakes and 1/4 cup butter. Mix cornflakes and melted 1/4 cup butter. Sprinkle on top of potato mixture in a 13 x 9-inch dish. Bake at 350° for 45 minutes.
Cream butter and sugars. Add eggs and vanilla. Add pudding. Mix in flour, soda and salt. Stir in chips and raisins. Bake at 350° for 8 to 10 minutes.
Add milk to eggs to make 3/4 cup. Mix together hamburg and pork. Add other ingredients to meat and mix together until soft. Add 1/4 teaspoon allspice and blend. Form meatballs and place on cookie sheet. Bake at 300° for about 1 hour. Remove meatballs from cookie sheet and put into serving dish. Make brown gravy (from a package mix) and add to meatballs. Serve hot over rice.
This recipe was given to me by the hostess of an annual "Shrimp Feast" to which I was invited. Guests were treated to a minimal menu but unlimited shrimp with a contest as to who could eat the most. The winner was presented with a ceramic pig. A wonderful party!
Mix together all ingredients. Shape into a loaf and place in a 9-inch square pan. Bake at 350° for 1 hour and 15 minutes.
Peel and slice potatoes thin. Peel onion and slice thin. In a buttered casserole dish, layer potatoes and onions. Mix soup and milk until creamy. Pour soup mixture over potatoes and onions. Bake at 350° for 1 hour. Delicious!
Cream shortening and sugar until light and fluffy. Add egg, beating until thoroughly blended. Sift together flour, baking powder and salt. Stir vanilla into milk. Add dry ingredients alternately with liquid to creamed mixture, mixing well after each addition. Fold in cranberries. Put batter into greased 8 x 8-inch pan. Sprinkle in the sugar. Bake 45 minutes in 350° oven or until toothpick comes out clean.
Spray a 13 x 9 x 2-inch pan with Pam. Spread 1 pound hamburger over bottom. Cover with 1/2 cup onions, then 1 can of undiluted mushroom soup, then green beans. Cover with cheese slices. Layer top with frozen Tater Tots. Bake at 350° for 45 minutes.
Butter bottom of pan. Sprinkle potatoes evenly in bottom of pan; sprinkle cheese over potatoes. Mix soup with sour cream and spread over cheese. Sprinkle on onion. Crush crackers and sprinkle over casserole. Melt butter and drizzle over crackers. Bake at 350° for 1 hour.
Peel, core and slice apples. Place into a 13 x 9-inch baking dish in a single layer and sprinkle with lemon juice and granulated sugar. In a separate bowl, combine flour and brown sugar. Cut in margarine until it resembles coarse crumbs. Stir in oats. Sprinkle oat topping over apples, patting down slightly. Bake at 350° for 25 to 30 minutes or until bubbly and browned. Makes 8 servings. Best if served warm.
Prepare rotini according to package directions; drain. In a large skillet, cook beef, pepper and onion for 5 to 7 minutes, stirring until browned. Drain fat. Add tomatoes, bouillon, Worcestershire sauce and pepper. Simmer 5 minutes. Remove from heat; stir in milk, Ricotta cheese, 1 cup Cheddar cheese and rotini. Pour into a 2 1/2-quart baking dish. Top with remaining Cheddar cheese. Bake, covered, in a 350° oven for 30 minutes. Refrigerate leftovers. Makes 4 to 6 servings.
Bring water, pineapple and sugar to a boil. Add Jell-O. Let set until it begins to congeal, then fold in whipped cream, pecans and cream cheese. Chill.
Preheat oven to 350°. Arrange chicken breasts in baking dish. Sprinkle lightly with salt. In a small bowl, drain pineapple juice into cornstarch; blend until smooth. Add pineapple chunks, brown sugar and ginger; pour over chicken breasts, coating them well. Bake for 45 minutes, basting occasionally with sauce in the pan.
Put in bottom of pan 6 sliced apples. Mix together and pour the rest of the ingredients on apple slices. On top of this, pour 1/3 cream and sprinkle with cinnamon. Bake. Serve with milk.
Mix with enough salad dressing to moisten. Chill before serving. Yield: 6 - 8 servings.
Combine margarine, dry cake mix and one egg. Stir together until well mixed. Pat over bottom of 10 x 15-inch (jelly roll) pan, well-greased. Beat remaining eggs lightly. Beat in cream cheese and sugar. Stir in coconut and nuts; spread evenly on base. Bake in preheated oven at 325° for 50 minutes or until golden brown.
Sift together flour, baking powder and salt. Cut in shortening until mixture is crumbly. Pour in milk and egg. Mix only until flour is dampened (dough should be lumpy). Drop by spoonfuls on top of meat or fruit mixture as desired. Cover tightly and steam 12 minutes without lifting cover. Makes 6 dumplings.
Blend eggs and milk. Add dry ingredients and combine quickly. The mixture will be lumpy. Pour into buttered oblong glass dish, 9 x 13-inch. Bake at 425° for 20 to 30 minutes. This is done when you can insert a knife and it comes out clean. Let sit for a few minutes. Cut into squares, topping with fresh fruit and syrup. Serves 8.
Melt 1 stick margarine and mix with 2 cups crushed vanilla wafers. Press into a 9 x 13-inch pan. Beat other stick of margarine and 1 cup sugar until fluffy. Add eggs, one at a time and beat for 5 minutes. Add 1 tablespoon vanilla and beat. Smooth over crumbs in pan. Drain pineapple and spread over topping. Slice bananas and add to top of pineapple. Cover with Cool Whip, add 1/4 crushed wafers and then add chopped nuts. Refrigerate overnight.
Simmer onions in beef stock until very tender. Salt and pepper to taste. To serve, pour hot soup in bowl. Lay crouton on top. Add Mozzarella cheese. Serve immediately.
Melt together caramels, margarine and milk until smooth. Dip marshmallows in caramel sauce and roll in Rice Krispies.
Brown meat and onion; drain. Add back to skillet. Heat all ingredients together until cheese is melted. Serve with tortilla chips or taco shells.
Mix all ingredients except leaves in water. Salt and pepper to taste. In the center of each leaf, place a heaping teaspoonful of mixture. Starting from stem, roll, turning in ends and roll tightly to avoid filling coming out. Form into oblong rolls. Arrange in compact layers in large saucepan and place a dish over rolls to prevent breaking up when boiling. Add water. Bring to a boil over high flame. Reduce heat and cook 25 minutes over medium heat. Remove from stove and drain off broth into a separate bowl, to be used in avgolemono sauce. Pour avgolemono sauce over rolls and let stand. Serve hot. Serves 5 to 6. Avgolemono Sauce is also in this cookbook.
Cook pasta shells according to package directions. Drain and toss with melted butter or margarine. Brown ground beef, stirring to crumble; drain. Stir in cream cheese, chili powder and salt; simmer 5 minutes.
Mix spaghetti with egg. Heat frying pan with oil and press 1/2 the spaghetti into it. Add the grated cheese and top with remaining spaghetti. Cook until golden on the bottom and flip. Continue to cook until golden. Cut with pizza cutter. Serve with warm spaghetti sauce, if desired. It's good without the sauce.