HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream butter until fluffy. Add chives, lemon peel, lemon juice and pepper; mix. Shape 3/4 cup of this mixture into six 2-inch sticks. Freeze firm. Place chicken between sheets of waxed paper; pound to flatten. Salt lightly. Place 1 butter stick on each. Roll up; secure with wooden picks. Combine egg and 1 tablespoon water. Coat chicken with flour. Dip in egg; coat with crumbs. In skillet, heat remaining butter mixture. Add chicken; cook over medium heat for 10 to 15 minutes, turning to brown all sides. Bake in shallow baking pan at 400° for 20 minutes. Serve over hot cooked noodles, if desired. Makes 6 servings.
Place 1/2 of crushed Ritz crackers on top of melted margarine in bottom of casserole dish. Cut chicken in small pieces and mix with other ingredients. Pour in dish on top of margarine and crackers. Top with remaining crackers and cook at 350° for about 25 or 30 minutes.
Layer ingredients in order given in attractive, shallow dish or 9-inch pie plate. Serve with tortilla chips at room temperature (may be made ahead and kept in refrigerator). Serves 6.
Wash and drain rice. Melt butter in large skillet. Add rice, almonds, chives and mushrooms. Cook and stir until almonds are golden brown, about 20 minutes.
Squeeze juice out of kraut, chop celery, pepper and onion. Mix all ingredients well. Let set in refrigerator overnight; stir once or twice, if possible.
Dissolve jello in boiling water. Add Kool-Aid until it is the color you want. Add sugar and dissolve. Add cold water, lemon juice and pineapple juice. Freeze. Remove from freezer 3 to 4 hours before serving. Add liter of ginger ale to each average size punch bowl.
Mix flour, sugar and salt. Combine with eggs and oleo. Add syrup and vanilla. Beat with a rotary egg beater until well mixed. Add pecans. Pour into pastry lined pan. Bake at 425° for 10 minutes. Reduce heat to 325° and bake 40 minutes or until pie is firm.
Mix Jell-O and cottage cheese until Jell-O is dissolved and well mixed. Drain all fruit very well; mix with cottage cheese mixture. Fold in Cool Whip and nuts. Refrigerate several hours. Can be used as a salad or dessert.
Dissolve Jell-O in hot water; chill until thickened. Add celery, nuts and sauce, which has been broken into pieces. Fold in sour cream. Pour into 1-quart mold. Chill until firm, several hours or overnight. Unmold when needed. Serves 8 to 10.
Dissolve jello in boiling water. Add pineapple and partly thawed strawberries. Stir until strawberries are melted. Put half of mixture into 9x13 pan. Let set. Spread sour cream on top, sprinkle with pecans, let set. Spoon other half of mixture on top and let set. It works better if you let the sour cream set out for awhile and then stir it real well.
Fry bacon until crisp; break into large pieces. Chill 1/3 cup drippings until firm. Brown hamburger in large skillet; drain. Stir in corn, green pepper, onion, cornmeal, oregano, chili powder, 1/2 teaspoon salt, pepper and tomato sauce. Prepare crust (recipe follows). Place meat mix in pastry lined pie pan. Bake 25 minutes at 425°. Combine egg, milk, 1/2 teaspoon salt, mustard, Worcestershire sauce and cheese. Spread on pie. Top with bacon and olives. Bake 5 minutes or until cheese melts. Let stand 10 minutes before serving.
Cook pineapple with Jell-O. Let cool. Add cottage cheese, pecans and whipping cream. Chill.
Heat oven. Cook rice, meanwhile, in oleo in skillet. Saute celery and onions until tender; grease casserole. Place rice at bottom; top with celery mixture. Season chuck. Brown in skillet, then arrange on top of celery. Combine soup with water. Pour over chuck. Bake 1 hour in a 350° oven.
Bake at 350° for 15 minutes, then 325° for 45 minutes. May be baked in a Bundt pan. Sprinkle with powdered sugar.
The night before, sift flour with baking powder and salt. Beat butter with sugar, eggs and vanilla until light and fluffy. Add flour mixture alternately with milk and ending with the flour mixture. Beat just until smooth. Gently fold in blueberries. Scoop 1/4 cup batter into greased muffin cups Refrigerate overnight. When ready to serve, preheat oven to 350°. Bake 25 to 30 minutes. Serve warm. Makes 18.
Melt butter in a pan over low heat. Add sugar, cocoa, vanilla and milk. Cook for 2 minutes. Remove from stove. Add oats. Drop by spoonfuls onto wax paper. Cool and eat.
Combine potatoes and 1/2 of butter, onions, soup, sour cream and cheese; stir well. Spoon into greased 13 x 9-inch dish.
Preheat oven to 350°. Brush chicken with mustard; set aside. In large shallow dish, mix together the bread crumbs, Parmesan cheese, salt, garlic powder and oregano. Roll the chicken, in the bread crumb mixture to coat. Place chicken in a large, lightly greased baking pan, meaty side up. Drizzle chicken with the melted butter. Bake, uncovered, for 50 minutes or until fork-tender. Arrange chicken on a serving dish and top with sour cream.
Preheat oven to 350°. Bake for 1 hour or more. Makes 2 loaf cakes. Grease and flour pans.
Slice eggs in halves and put yolks in a bowl. Fill the halves with tuna salad, chicken salad, ham salad or pimento cheese. Sprinkle yolk crumbs on the halves.
Mix all ingredients together. Place in petite muffin pans or drop on baking sheet. Bake at 375° for 20 minutes.
Mix together cake mix, oil, eggs and sour cream. Pour 1/2 of batter into pan. Next mix brown sugar and cinnamon. Sprinkle 1/2 over batter and swirl with a knife. Top with remaining batter and other half of cinnamon mixture. Bake at 325° for 40 minutes or until done.
Beat thoroughly. Blend in 3/4 cup sugar. Add 2 teaspoons either vanilla or almond flavoring. Bake at 350° between 30 to 45 minutes. Good with whipped cream or a glaze made by heating apricot or raspberry jam.
Cook macaroni. Rinse with cold water. Add ham and remaining ingredients. Toss and chill for at least four hours.
Cook cabbage until tender. Drain and put in baking dish. Crumble corned beef over top of cabbage. Put Cheddar cheese over corned beef. Bake until cheese melts.
In large mixing bowl cream butter and 3/4 cup confectioners sugar. Add flavorings and mix until fluffy. In small bowl combine flour and salt. Add dry ingredients and pecans to creamed mixture. Blend well. Shape dough into 1-inch balls. Place on an ungreased cookie sheet. Bake 12 to 14 minutes or until firm to touch and brown on bottoms. Cool, then roll in 3/4 cup confectioners sugar. Yields about 5 1/2 dozen.
Heat oven to 350°. Mix flour, sugar, brown sugar, cocoa, baking soda and salt in bowl with fork. Stir in water, oil, vinegar and vanilla completely. Pour into ungreased 9 x 13 x 2-inch pan. Bake until wooden pick inserted in center comes out clean, 20 to 25 minutes.
Pour milk and syrup into a tall glass. Stir. Add enough club soda to reach rim of glass. Stir top with whipped cream. Also add sprinkles and a cherry if desired.
Melt butter in sauce pan. Stir meat in butter for three minutes. Mix soup and milk, stir in sauce pan. Cook, stirring constantly until creamy. Stir in cheese, parsley, and pimento. Reduce heat and cook 3 minutes or until cheese is melted. Serve chipped beef sauce over split hot popover.
Mash bananas with sugar, then add all together. Can use mixer to blend together good. If you use mixer, add pecans last. Cook in Bundt pan at 250° until done.
Cook broccoli per instructions on package. Add all of the ingredients, except crackers. Crumble crackers on top of mixture and dot with butter so as to make crackers crunchy. Bake at 350° for 30 minutes.
Saute peppers and onions in butter until tender. Add beef and brown. Add remaining ingredients; stir. Bring to a boil. Reduce heat. Simmer for one hour, stirring often.
In a bowl, combine marinade juice, ginger, oil, salt, pepper and powdered garlic. In oven-proof glass baking dish, place tuna in single layer and pour juice mixture over it. Let marinade for about 45 minutes. Pour out all but small amount of marinade. Preheat broiler and place tuna under broiler or grill and cook thoroughly 4 to 5 minutes on each side. Heat remaining marinade until it bubbles. Pour over tuna and sprinkle with chopped scallions, just before serving.
When all fruits are drained and in bowl, mix pudding and pineapple juice (will be thick). Pour over fruits. Stir with hand or large spoon to mix well, until glaze covers all fruit. Place in covered container. Chill in refrigerator overnight.
Drain canned vegetables and mix together in very large mixing bowl. In small microwavable bowl, cook onion, celery and pepper, covered, on High with 1 teaspoon water (to soften, you may want to saute). Mix vegetables with all other ingredients, except crackers and margarine. Pour into large oblong Pyrex dish well-greased with margarine or cooking spray. Crush cracker stack and spread evenly over casserole top. Melt margarine and drizzle over top. Bake at 350° about 30 minutes until bubbles and top is golden crispy brown.
Combine ground beef, rice, egg, 1 1/2 teaspoons salt and pepper; stir well. Cook cabbage leaves in boiling salted water 5 to 8 minutes or until just tender; drain. Place equal portions of meat mixture in center of each cabbage leaf; fold ends over and fasten with wooden pick. Saute onion in butter in a large skillet until tender, but not brown. Add tomato soup and remaining ingredients, stirring well; simmer 10 minutes. Place cabbage rolls in the tomato mixture; cover and simmer 1 1/2 to 2 hours. Makes 6 servings.
Mix oats, flour, salt, brown sugar and margarine to a crumbly stage. Place layer of oat mixture in a well greased pan, then one layer of cranberry sauce. Repeat layers until all is used. Bake for 20 minutes at 350 degrees.
Heat the first 4 ingredients to boiling. Mix remaining ingredients. Pour hot sugar mixture and 1 teaspoon vanilla in baking pan then add the flour mix. Bake at 350° for 60 minutes. Cake will come to top and sauce will form on the bottom.
Mix all together. (Add nuts and raisins if desired.) Pour into greased and floured containers and bake at 350° for 1 hour. Makes 2 loaf pans or 4 pound coffee cans.
Cream butter, shortening and sugar. Add egg yolks, beating after each one. Gradually add flour and soda to the creamed mixture, alternating with the buttermilk. Stir in coconut, vanilla and nuts. Fold in stiffly beaten egg whites.
Brown ground beef and onions; drain. Combine meat and onions with cooked, drained noodles, cheese, soup, water, peppers, chili sauce, pimiento, salt and pepper. Mix well and turn into 9x13 baking dish. Combine bread pieces with melted butter. Sprinkle over top.
Sprinkle each side of roast with listed seasoning, sauce and onions. Place in browning bag and follow directions of manufacturer of bag. Place in oven at 300° in pan and cook for 1 to 1 1/2 hours, depending upon doneness desired. Beef makes own natural gravy that may be used as is or, if preferred, can be thickened as desired.
Mash avocados with juice. Combine avocado mixture, cream cheese, onions and seasonings; mixing well until blended. Stir in tomatoes. Serve with tortilla chips.
Arrange pork spareribs in large open roasting pan in one layer. Roast spareribs in 325° oven for 1 1/2 hours or until fork-tender. Meanwhile, in 1-quart saucepan over medium heat, heat grapefruit juice and remaining ingredients to boiling. Cool 1 minute, stirring mixture constantly, to prevent sticking. During last 30 minutes of roasting, brush ribs frequently with grapefruit mixture.
Brown hamburger, cabbage and onions with a lot of salt and pepper. Simmer for an hour or two. Use a roll size amount of dough and roll out on floured board 1-1 1/2 inches thick. In the middle of the dough put a large scoop of hamburger mix. Fold over and bake at 350 degrees, until golden brown. Take out and brush with butter. Enjoy!
Toss hot meat mixture (ground beef cooked with taco seasoning) with remaining chilled ingredients and serve.
Brown ground chuck; add onion and green pepper. Add salt and pepper to taste. Add chili powder and tomatoes. Mix all ingredients (except cheese) and put in a casserole. Sprinkle with cheese. Bake until heated through and through.
Mix all ingredients. Put in Bundt cake pan. Bake at 375° until done.
Beat eggs in a bowl. Put crushed crackers in a separate bowl. Dip fish in eggs, salt, then in cracker crumbs. Fry in hot cast iron skillet with oil.
In 2-quart microwave-safe casserole combine vegetables, soup, milk and half of the onion rings. Microwave on High for 10 to 12 minutes (or bake in 375° oven for 30 to 35 minutes) until vegetables are crisp-tender, stirring occasionally. Sprinkle with remaining onion rings before serving. Yields 5 servings.
Melt sugar, butter and dates until well mixed. Add Rice Krispies, nuts and vanilla. Shape and roll in coconut.
Cream butter and sugar. Add sweet potatoes. Beat in egg and lemon peel. Stir in dry ingredients and milk. Fold in nuts and raisins. Fill tins 3/4 full; sprinkle with cinnamon sugar. Bake approximately 20 minutes at 400°. These are nice baked in mini tins, also!
Mix oats, brown sugar, flour and butter until crumbly. Spread half over bottom of greased 8 x 8-inch pan. Press down (not too tight). Spread cranberry sauce over it. Spread rest of mixture over sauce. Pat down. Bake in 350° oven for 50 minutes or until it sets.
Preheat oven to 400°. Combine dry ingredients in a mixing bowl. Stir well. Add butter or shortening, milk and eggs. Mix well, but don't overmix. Pour into a greased 9 x 9-inch baking dish. Bake 35 to 40 minutes or until golden brown.
Sift together meal, flour, sugar, salt, soda and baking powder. In separate bowl, beat quickly the milk, eggs and oil; add to dry mixture. Bake at 425° in sizzling hot 8 x 10-inch pan or iron frying pan.
Add dry milk and sugar to water. Mix well; set in pan of hot water. Stir until sugar is dissolved. Store in refrigerator. Equals one can of milk. Use just as any canned milk (sweetened condensed milk) is called for.
Alternate layers of strawberries and melon balls in 6 parfait glasses. Chill. Boil together sugar and water until the syrup spins a thread (230°). Stir in honey, cinnamon and rum. Cool and pour about 2 tablespoons over the fruit in each parfait glass. Decorate with mint sprigs. Makes 6 servings.
Put a layer of potatoes in a well-greased casserole. Season with salt and pepper. Add a layer of onions and a layer of cabbage. Brown pork chops quickly. Remove and place on top of vegetables in casserole. Blend in soup with 1 can water and chop fat and heat. Pour over casserole. Bake uncovered 1/2 hour in 350° oven, then cover and continue to bake an hour longer.
Mix the first 3 ingredients well. Add the carrots, pineapple, vanilla and nuts. Sift together the flour, baking powder, salt, soda and cinnamon. Blend all together and bake in ungreased pan at 350° for 40 minutes.
Remove skin from chicken. In a 2-quart oblong baking dish, arrange chicken. Bake at 375° for 30 minutes. Combine remaining ingredients; spoon over chicken. Bake 30 minutes or until chicken is no longer pink and juices run clear.
Combine corn, tomatoes, broth, celery, salt and hot pepper sauce. Heat to boil. Reduce heat. Cover and simmer 30 minutes. Remove from heat. Melt butter; blend in flour and stir in milk. Cook and stir until thickened and boiling. Stir into tomato mixture. Add cheese, peppers and ham. Simmer until cheese is melted and mixture is heated through. Serves 8 to 10.
Brown meat, onion and bell pepper. Then add all other ingredients. Cook for 30 minutes on low heat. Serve with saltines.
Start buffet with Fritos. Cover with rice (cover Fritos well) and chili (cover rice). Add grated cheese, shredded lettuce, chopped tomato, chopped onions and chopped green olives. Over this pour El Paso taco sauce. Add coconut and pecans (these are optional).
Mix potato slices, cheese sauce mix, broth, water, carrots, celery in 3-quart saucepan. Heat to boiling, stirring occasionally. Reduce heat, cover and simmer about 25 minutes, stirring occasionally until potatoes are tender. Remove from heat, add cream and parsley. Serves 6-9.
Crumble the mushrooms and soak them in warm water for 30 minutes. Drain well and reserve mushroom water.
Heat oven to 350°. Lightly grease an 11 x 7 x 1 1/2-inch pan. Mix soup, milk, flour, mustard and pepper, stirring over medium heat until almost boiling. Remove from heat. Add cheese and stir until melted. Stir in beaten egg yolks and broccoli until blended. Beat egg whites until stiff peaks form when beaters are lifted. Fold into broccoli mixture. Pour into prepared dish. Bake 50 minutes or until top is golden and puffy and an inserted knife comes out clean. Cool 5 minutes before serving. Serves 8.
Saute onion in butter, blend in flour, then remove from heat. Stir in milk, return to heat to thicken. Stir in salt, pepper sauce, marjoram and cheese. Add potatoes to sauce. Bake in casserole for 25 minutes at 350°. Garnish with paprika.
Combine all ingredients except ice in blender and blend on high for 15 seconds. Add crushed ice to fill blender and blend until smooth. Makes 12 cups.
Refrigerate first. Then roll on floured area. Bake at 375° for 8 to 9 minutes. Makes 7 to 7 1/2 dozen heart shaped cookies.
Cut 12 (2/3-inch thick) slices of pound cake. Place 6 slices of pound cake on your work surface. Spread on one slice 5 tablespoons of softened ice cream. Smooth the edges of the sandwiches, if necessary. Place another slice of pound cake on top; press down. Wrap in plastic wrap and place in freezer. Repeat with remaining slices. Serve within a month.
Cook broccoli as directed on package. Drain and add all other ingredients, heating cheese with soups to melt. Heat to serve.
Cut potatoes long ways. Cook on top of stove in a little water with sugar, margarine and vanilla. Cover and let tenderize and cook down. If they don't candy enough add " a little more sugar, shaking, but not stirring.
Combine all ingredients, except chickens, for sauce; bring to a boil. Remove from heat. Cut broiler chickens in half and remove skin. Place chicken on low fire. Turn and baste with sauce until very brown. Cook 1 to 2 hours, depending on size of chickens. Use tongs to prevent puncture.
Mix all ingredients except the catsup thoroughly. Shape into loaf and put into loaf pan. Spread catsup on top of meat loaf. Bake at 400° for approximately one hour.
Flour meat in a mixture of flour, garlic powder, salt, pepper and paprika. Brown meat in oleo. Dissolve bouillon cubes in 1/2 cup hot water. Add all ingredients to meat. Bring to a boil, then simmer 2 to 3 hours. Leave the lid off during the last 1/2 hour of cooking time.
In a 4-cup glass measure, combine 1 1/2 cups sugar, water and butter. Cook 2 to 4 minutes, stirring halfway through. Blend cornstarch with 3 tablespoons water and stir into hot sugar mixture. Cook 2 to 3 minutes, stirring after each minute. Stir in 1/3 cup lemon juice and lemon peel. Gradually add egg yolks, taking care to avoid overcooking. Cook mixture 3 to 4 minutes, stirring after each minute. Cool and pour into pie shell.
Preheat oven to 350°. In the pie shell, place the brown sugar, flour and salt. Mix with your fingers. Pour the evaporated milk over the flour and sugar, but do not stir or mix this in. Dot with butter and cinnamon liberally over all. Bake for 50 minutes or until the filling just bubbles up in the middle. The filling will never completely set, but that's the way it's supposed to be. This pie is best eaten at room temperature.
Mix the butter, garlic powder and Italian seasoning. Brush evenly over batter. Bake for 10 to 15 minutes at 400° until nicely browned. Makes 12. Hope you enjoy!
Cook shells according to package directions; drain and cool. Combine cheeses, eggs, parsley, oregano, salt and pepper. Fill each shell with 2 tablespoons cheese mixture. Spread a thin layer of sauce on bottom of 13 x 9-inch baking dish. Place shells in a single layer in dish. Cover with remaining sauce. Sprinkle with additional cheese if desired. Bake at 350° for 35 minutes or until bubbly.
In skillet, melt butter and add sugar. Heat slowly. Stir until blended. Add corn flakes; toss to coat well. Remove from heat and add peanuts. Cool. Stir into softened ice cream. Pour into freezer tray and re-freeze. Makes 6 to 8 servings.
Combine all ingredients; shape into loaf pan. Bake at 350° for 1 1/2 hours or until done.
Mix beef with soy sauce, sherry, sugar and Accent. Marinate. Cut broccoli 2 inches long. Stir-fry in 2 tablespoons oil in hot skillet. Add salt. Stir until done but still crisp. Take out. Put rest of oil in skillet. Add onions and beef and stir-fry briefly. Return broccoli. Serve over rice.
In deep 12-inch skillet or Dutch oven, brown ground beef and onion; drain. Add pork and beans and barbecue sauce. Simmer 10 to 15 minutes or until thickened. Serve on hamburger buns or corn bread or as a side dish.
Combine eggs, cooking oil and pumpkin. Stir all dry ingredients together. Add egg mixture. Pour into greased and floured oblong pan. Bake at 350° for 25 to 30 minutes.
Mix sugar and oil. Add eggs and beat at high speed for 3 minutes. Sift the flour and spices. Add to mix. Add baby food and mix well. Fold in pecans. Pour into greased tube pan or loaf pan. Bake at 300° for 1 hour and 20 minutes.
Mix all ingredients and chill well. It is actually better 2 or 3 days after preparation. Serve with tortilla chips.
Wash peas thoroughly. Bring water to a boil and drop peas in. Reduce heat and simmer until peas can be mashed easily (about 1 hour). Remove from heat and mash well to a puree. Return peas to the pan and add salt, butter and seasoning, stirring constantly. Transfer to a serving dish. Serve warm.
Brown ground chuck and add first 8 ingredients. Stir in tomatoes and tomato paste and simmer uncovered until thick (approximately 1 hour). Stir occasionally. Mix cottage cheese, eggs, salt, pepper, parsley and Parmesan cheese.
Drain sauerkraut, rinse and cover with water. Let stand and drain again. Add vegetables and dressing. Refrigerate.
Cream butter, Crisco and sugar thoroughly. Sift flour once. Add dry ingredients, then sift 4 more times.
Stir the first 5 ingredients altogether, then push the boneless chicken into the mixture. Then roll in the corn bread stuffing. Pour 1/4 cup of butter over this and cover; let this bake for 45 minutes at 350°. Then uncover; pour more butter or margarine over chicken and bake 15 more minutes.
Mix well pineapple, sugar and sour cream; add instant pudding and then put in graham cracker crusts. Top with Cool Whip. Garnish with pineapple tidbits and maraschino cherries.
Mix together and bake at 350° for 1 to 1 1/2 hours.
In large saucepan, combine brown sugar, corn syrup, margarine, cream of tartar and salt. Bring to a boil, stirring over medium heat. Stirring constantly, boil until mixture reaches 260° on candy thermometer. Remove from heat and quickly but thoroughly pour over popped corn after stirring in baking soda. Be sure all kernels are coated. Bake in 200° oven for 1 hour, stirring 2 or 3 times during baking. Turn out on waxed paper; cool. Store in tightly covered container.
Brown hamburger and onion. Add rest of ingredients and simmer for 30 minutes. Place in baking dish. Top with grated cheese. Bake at 350° until cheese melts.
Mix flour and sugar together. Boil water, cocoa and margarine and pour over flour; add eggs. Dissolve buttermilk, soda, cinnamon and vanilla together. Mix all together. Bake at 400° for 30 minutes. Use a 9 x 13-inch cake dish.
Pre heat oven to 375 degrees. In a medium saucepan, combine milk, flour, and bouillon; stir until flour is dissolved. Over medium heat, cook and stir until mixture thickens slightly. In a large bowl, combine all ingredients except cheese. Coat a 2 qt baking dish with veg. spray. Spoon mixture into dish. Top with cheese. Cover, and bake for 25 to 30 minutes or until done.
Blend first 2 ingredients and set aside. Blend remaining ingredients. Mix the two sets of ingredients. Spread in 13 x 9-inch freezer safe container. Freeze for 2 to 3 hours. Take out. Cut into squares. Keeps 2 to 3 weeks in freezer.
In a nonmetal, oblong pan, layer as follows: lettuce, celery, onion, green pepper and peas. In a bowl, combine Miracle Whip and sugar. Spoon onto the layered ingredients. Sprinkle with cheese and bacon bits. Cover and refrigerate overnight. May be mixed before serving or serve as is.