HumbleIntelligence/food-ner-1-Million huggingface dataset:
Sprinkle outside and cavity of chicken with salt, pepper and onion powder. Place on rack in roasting pan. In blender, combine parsley, basil leaves, poultry seasoning, salt, pepper, garlic powder and tomato juice. Run at medium speed 1 minute or until mixture is smooth. Brush chicken with tomato-herb mixture. Roast chicken at 375° (moderate oven) 2 hours and 20 minutes or until chicken is cooked throughout (drumstick moves easily). Serve garnished with parsley. Remove skin. Makes 6 servings.
Arrange potatoes and 1 tablespoon onion evenly in greased 2-quart baking dish. Sprinkle with 1 teaspoon salt, pepper and parsley flakes.
Place pork chops on bottom of 9 x 13-inch baking dish. In saucepan, slowly cook until tender the water, onion, celery and butter. Put bread cubes in a large bowl. Add onion and water mixture. Mix well. Add salt, pepper, sage and poultry seasoning to your taste. Put stuffing over pork chops. Cover with foil. Bake at 350° for 30 to 45 minutes.
In a bowl combine the mandarin orange sections, pineapple chunks, coconut, marshmallows and sour cream. Cover and chill for several hours or overnight. Makes 6 to 8 servings.
Mix fat, peanut butter, sugar, brown sugar and eggs at medium speed until well blended. Beat in flour, baking powder, baking soda and salt at low speed until well blended. Stir in peanuts at low speed. Using No. 40 scoop (1 3/5 tablespoons), drop onto 2 ungreased pans (about 18 x 26 x 1-inch). Drop 2-inches apart. Bake at 375° (moderate oven) for 12 minutes or until brown. Cool for 10 minutes, then remove from pan.
Soak raisins in pineapple overnight. Sift dry ingredients; set aside. In large bowl, cream butter. Add eggs, one at a time, beating well after each. Add jam and buttermilk; blend well. Add dry ingredients; mix just until all ingredients are combined. Stir in raisins, pineapple and nuts. Spread into two greased and floured 9-inch pans. Bake at 350° for 50 minutes, or until cake tests done. Cool 10 minutes before removing from pan. Cool completely and ice with Caramel Icing.
Heat 1 tablespoon margarine in skillet. Mix well other ingredients. Simmer covered until eggplant is tender about 20 minutes.
Combine sugar, margarine and syrup. Stir constantly until boiling. Cook for 15 minutes, stirring occasionally. Stir in vanilla. Pour over popcorn and mix well. Cool.
Rinse clams in cold water. In a large steaming pot, preheat olive oil and saute onions and garlic for 60 seconds. Add water/wine, clams and season to taste. Cover and steam on high; heat until clams open (6 to 10 minutes). Serve with melted butter and broth.
Cut each zucchini lengthwise into fourths, then lengthwise into halves to form sticks. Cut each stick lengthwise into halves (each zucchini makes 16 sticks).
Boil all but oranges. Strain. Serve cold or hot with oranges as a garnish.
Cube eggplant; soak in salt water, drain and drop in boiling water. Cook until tender. Arrange in layers in buttered baking dish. Dot with butter and pour soup over top. Sprinkle with bread crumbs, sugar and cheese. Bake in moderate oven for 30 minutes.
Cut potatoes in half lengthwise. Scoop out potatoes to within 1/4-inch of shell. (Use for mashed potatoes.) Cut shells in half again. Brush with butter. Sprinkle lightly with salt, garlic and paprika. Broil until golden brown, about 5 minutes.
Cut raw, boneless chicken breasts into approximately 2 ounces chunks and place in a 9 x 13-inch baking dish. Melt butter in a saucepan over low heat. Add remaining ingredients. Cook over low heat for 2 minutes, then pour the mixture over the chicken pieces. Bake in a preheated 350° oven for 10 minutes. Separate chicken pieces and cook for another 10 minutes. Place chicken under broiler to brown for 3 to 4 minutes. Serve over rice or thin spaghetti.
Slice mushrooms. Beat eggs until dead. Dip mushrooms in egg batter, then in flour. Fry in iron skillet with oleo. Makes a great sandwich.
Mix flour, Crisco, milk and salt. Roll dough thin. Put sliced peaches in center and fold like rectangle. Bring remaining ingredients to a boil and cook 10 minutes, possibly 15. Bake in a pan at 350° or 375° for 30 to 45 minutes or until golden brown.
In medium bowl, sift together flour, baking powder, salt and mace; set aside. In large mixer bowl, cream butter, sugar and vanilla until light and fluffy. Add eggs, one at a time, beating well after each addition. Add dry ingredients alternately with small amounts of evaporated milk, beating well after each addition. Pour into greased and floured 10-inch fluted tube pan. Bake in preheated 350° oven for 35 to 40 minutes or until wooden skewer comes out clean. Cool in pan on rack for 10 minutes. Remove from pan. Dust with sifted powdered sugar.
Rinse rice and drain. In medium saucepan, bring water and salt to boil. Add rice. Return to boil; reduce heat. Cover and simmer for 45 to 55 minutes or until rice is tender. Drain. Meanwhile, in large kettle, cook onion, celery, garlic and butter until tender. Stir in flour. Add chicken broth, salt, curry powder and pepper. Bring to boil. Add catfish. Return to boil; reduce heat. Cover and simmer for 15 minutes. Stir in cooked rice, light cream, sherry (if desired) and ground red pepper. Heat through. Garnish each serving with a lemon slice and parsley sprig.
Lay crescent rolls flat on cookie sheet. Bake 8 to 9 minutes and cool. Mix together cream cheese, Miracle Whip and Hidden Valley Ranch and spread over cooled crescent rolls. Cut up fine the broccoli, tomato, green pepper, cauliflower and enough onion to taste. Press into cream cheese mix. Cover with shredded Cheddar cheese. Cover and cool for 1 1/2 hours.
Roll boneless chicken breasts in sour cream until coated. Crush potato chips and roll coated chicken in chips. Place chicken in a greased, flat baking dish. Melt 1 tablespoon margarine per breast and drizzle over chicken. Sprinkle top of each breast with garlic powder. Bake at 325°, uncovered, for 45 minutes.
Grease inside of pan. Cook to soft ball stage; then add 7 ounces of marshmallow cream and 1 cup chopped nuts (your choice). Pour into your greased 9 x 13-inch pan.
Peel and cube potatoes; rinse in cold water. Put in saucepan and cover with cold water and cook until tender. Drain and let cool. Boil eggs to hard-boiled stage. Peel and chop. Chop celery and onion. When potatoes are cool, mix celery, eggs and onion with them. Add vinegar to mixture or to taste. Mix well. Add mayonnaise and prepared mustard (more mayonnaise and mustard may be required according to taste). Refrigerate about 1 hour before serving. It is better made the day before serving.
Combine butter and sugars. Blend cinnamon and nutmeg in ice cream. Mix together. Freeze. To each cup of boiling water, add one jigger dark rum, a cinnamon stick and 1 heaping tablespoonful batter.
Mix thoroughly butter, sugar, eggs and vanilla. Blend in flour and salt. Divide dough into 4 equal parts. To one part, work in few drops yellow food color and the lemon peel. To another part, work in green food color and lime peel. To another, work in orange food color and orange peel. Leave remaining part plain. Cover and chill 1 hour.
Mix broth, chicken and soup together and pour in casserole dish. Mix margarine, flour and milk together and spoon over chicken. Bake at 375° until brown.
Pour over loaf. Baste often. Bake in 375° oven for 1 1/2 hours.
Bring to boil first 5 ingredients. Add rice; cover and simmer 15 to 20 minutes. Add broccoli; cover and simmer 5 minutes. Transfer to blender or food processor and puree. Return to saucepan; add milk, salt and cayenne. Serve hot or refrigerate and serve cold. You may top each serving with a spoonful of low-fat sour cream and chopped chives, dill or parsley.
Wash potatoes with skin on. Put enough water in pan to boil amount of potatoes you are cooking. Dissolve 5 to 6 bouillon cubes in boiling water. Place whole potatoes in water. Cook until almost done (do not overcook). When potatoes are almost done, prepare skillet with 1/2 amount of oil and 1/2 amount of margarine (just enough to fry potatoes). Cut potatoes in about 2-inch cubes and place in hot skillet. Season with seasoned salt, garlic powder and parsley flakes. (Season to your own taste.) Fry potatoes until golden brown.
Brown ground round in skillet. Add onion and cook until tender. Add remaining ingredients, except cheese, and cook about 30 minutes. Add cheese and let melt. Serve with cornbread.
In a large bowl, completely dissolve gelatin in boiling water. Mix cold water and ice to measure 3/4 cup. Add to gelatin, stirring until slightly thickened. Remove any remaining ice. Stir in whipped Cool Whip with wire whisk until smooth. Refrigerate 15-20 minutes or until mixture is very thick and will mound. Spoon into crust. Refrigerate 4 hours or overnight. Top with strawberry slices. Makes 8 servings.
In bowl, whisk together sour cream, milk, Butter Buds, cornstarch and pepper. Spray pan with vegetable oil spray. Slice potatoes 1/8 to 1/4-inch thick. Place 1/2 potatoes in pan. Cover with 1/2 sour cream mixture. Put 1/2 onions on top. Place the rest of potatoes, sour cream mixture and onions. Cover with aluminum foil and bake at 350° for 1 hour. Remove foil and continue baking for 20 minutes.
Wash fruit and slice into paper-thin strips. Put the seeds in a little cheesecloth bag. Measure fruit and for every cupful, add 2 cups of water. Put seeds in for more flavor. Let stand 24 hours. Remove seeds; cook fruit until tender and let stand until cool. Now measure fruit and add an equal amount of sugar. Cook over low heat until thick. Pour into sterile jars at once.
Boil hen that has been seasoned. Debone. Bake according to instructions the cornbread. Crumble into chicken broth and soup and rice. Saute green onions (tops and all) and onion in margarine. Add seasonings. Place in cornbread mixture along with toasted bread and eggs and deboned chicken. Mix thoroughly. Place in appropriate pan and cook.
Melt butter in casserole dish. In mixing bowl, prepare muffin mix as per package instructions. Add both cans of corn, sour cream and butter. Stir to mix and add back to greased casserole dish. Bake at 350° for 1 hour.
Divide the chicken into pieces at joints. Add to the water with ham, garlic, onion and salt. Let stand for half an hour. Place over the heat until the chicken is tender. Strain. Add potatoes, vermicelli and chicken pieces. Cook until the potatoes are done.
In a 1-quart casserole, stir soup and soy sauce until smooth; mix in 1/2 can onions, beans and pepper. Bake in a 350° oven for 20 minutes or until bubbling. Top with remaining onions. Bake 5 minutes more. Makes 6 servings. Please double recipe.
Mix all ingredients except crackers and stir to coat. Continue to stir until coating is absorbed by crackers.
Place bacon in a 2 1/2-quart shallow baking dish. Cover with wax paper; microwave at High for 5 to 7 minutes, or until crisp. Remove bacon, reserving drippings. Crumble bacon; set aside. Add eggplant, green pepper, celery, onion and water; stir well. Cover with heavy-duty plastic wrap (do not vent). Microwave vegetables at High for 6 minutes, giving dish a quarter turn at 2-minute intervals. Let stand 5 minutes; drain. Add tomatoes, brown sugar, salt and pepper to eggplant mixture; stir well. Cover with heavy-duty plastic wrap; microwave at High for 4 minutes, stirring after 2 minutes. Let stand 5 minutes. Sprinkle with Parmesan cheese and bacon. Yields 6 to 8 servings.
Preheat oven to 375°. Grease a small ovenproof baking dish. Mash the cream cheese and milk until creamy and blend in the onion, crabmeat and horseradish, mixing well. Season with salt and pepper. Sprinkle top with paprika. Bake for 15 to 20 minutes. Serve on crackers or party rye bread.
Dissolve soda in a little cold water. Break up sausage in mixing bowl. Add sugar and raisins (or dates). Pour boiling water over all mixture. Stir in soda water. Sift other ingredients together. Add to contents of bowl. Stir in nuts. Bake in tube pan at 300° for 1 1/2 hours or until done. May bake in an iron cake mold between 250° and 275° for about 2 hours or until done.
Cook your favorite vanilla pudding and let it cool. Grease a 9 x 1 1/2-inch spring-form pan. Blend flour, sugar and margarine and mix as for a pie crust. Divide dough; take 2/3 and press on bottom and sides of the pan. Peel 4 big apples and slice; arrange them in the pan. Pour cooled pudding over the apples. Roll out the rest of the dough and cover the cake. Bake at 400° for about 1 hour.
Melt margarine in bowl in microwave. Stir in flour to paste. Slowly mix milk with paste, then microwave 3 to 4 minutes on High, stopping to stir every minute. (Should be smooth and thickened). Salt and pepper to taste.
Boil for 1 minute and cool. Arrange 1 pint fresh sliced strawberries into a cooked pie shell and cover with boiled mixture.
Beat eggs until fluffy. Add flour, sugar and salt. Mix well. Add margarine, milk and flavoring. Stir until well blended. Pour into pie shell. Bake 10 minutes in 450° oven. Reduce heat to 350°. Bake until silver knife comes out clean when inserted in middle of pie.
In a large bowl, combine lemonade and pineapple with water and grenadine syrup. Just before serving, add grape juice and ginger ale. Stir to blend. Float ice ring in punch bowl. Makes 24 (1/2 cup) servings. Very good.
Combine the first four ingredients in a saucepan and stir constantly. Add the next four ingredients and boil 9 minutes. Be sure to stir constantly or it will scorch your pan. Yield: 4 pounds.
Cook sausage. Add spinach; cook until done. Drain. Mix the cream cheese with a little milk to make smooth. Put all eggs in bowl and beat. Add cream cheese, sausage and spinach; mix well. Pour into souffle dish. Bake at 350° for 1 hour, or until knife inserted comes out clean.
Combine tomatoes, cranberry sauce, green onion, jalapeno pepper, lime juice, sugar, salt and pepper in medium-size bowl. Transfer half of the mixture to the container of a food processor. Pulse with on-off motion until mixture reaches the consistency of a thick sauce. Add sauce in blender back to mixture in bowl. Stir to combine. Refrigerate, covered, until ready to serve.
Mix all ingredients together. Can be used right away, but it is better if it is refrigerated overnight.
Combine flour and sugar and mix well. Add boiling water. When smooth, add lump of butter. Pour into unbaked pastry shell and sprinkle with nutmeg. Bake at 350° until set.
Sprinkle lemon juice over chicken and apple, mixing lightly. Combine mayonnaise and sour cream. Add olives and celery and mix. Then toss this mixture with chicken and apples. Serve cold on lettuce leaf.
*Melt margarine in 10 x 14 x 2-inch baking dish.
Melt cheese with the milk in a microwave bowl in the microwave until the cheese melts, stirring occasionally. After the cheese is melted, stir in the salsa or the tomatoes and chilies; mix well. Heat in microwave again, if necessary. Serve with tortilla chips.
This is a simple appetizer which can be prepared immediately before serving or refrigerated after cooking and served (hot or cold) at a later date.
Brown hamburger in large kettle; add the water, seasonings and tomatoes (mashed). Simmer slowly 1 hour. Add remaining ingredients and simmer 30 minutes. Serve with a big pan of cornbread and lots of cold milk; put some bright jelly on the table to spread on corn bread. (Makes a good meal.)
Mix all ingredients together; put in buttered dish (9 x 13-inch). Bake 45 minutes at 350°.
Thaw frozen bread dough. Cut in half. Roll out half of the bread and place in 1 1/2 to 2-inch deep baking dish. Spread with spaghetti sauce. Layer lunch meats and cheese. Roll out other half of bread. Place on top and seal edge. Bake at 350° until bread is browned and sounds hollow when tapped. Best when served cold.
Mix sugar, syrup and water in a 4-quart saucepan and place over medium heat. Do not stir. Cook until mixture reaches soft ball stage.
Beat egg whites until foamy. Add 1/4 cup packed brown sugar, 2 tablespoons at a time until soft peaks form. Set aside. Melt butter; add 2/3 cup brown sugar and cook until dissolved. In another pan, mix yolks, milk, tapioca and salt. Cook until mix comes to a full boil. Add butterscotch mixture and mix well. Pour a little in meringue, blending well. Quickly stir in remaining mixture. Add vanilla and let stand for 15 to 20 minutes. Stir. Serve warm or cold.
Cook the spinach with the onion. Melt the butter; add the spinach, well drained, and stir it. Then add the salt and sour cream or yogurt and blend it together. Finally, stir in the vinegar and serve. Makes 4 servings.
Roll chicken in flour flavored with salt and pepper. Brown lightly on both sides. Roll in seasoned bread crumbs and place in shallow baking dish. Spread mushrooms over top of chicken. Mix chicken bouillon, mushroom soup and sour cream in a bowl, then pour over chicken. Bake at 350° for 45 minutes. Let cool for 10 minutes before serving.
Combine all ingredients and bake at 400° until it stops bubbling and starts to brown, then cut back to 300° for 15 minutes.
Preheat oven to 300°. Reserve 1/2 cup dry cake mix. In large mixer bowl, combine remaining cake mix, 1 egg and oil; mix well (mixture will be crumbly). Press firmly on bottom and 1 1/2 inches up sides of greased 13 x 9-inch baking dish. In same bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add remaining 3 eggs and reserved 1/2 cup cake mix; on medium speed, beat 1 minute. Stir in remaining ingredients. Pour into prepared pan. Bake 50 to 55 minutes or until center is set. Cool to room temperature. Chill thoroughly. Cut into squares to serve. Garnish as desired. Refrigerate leftovers.
Cream shortening, sugar and eggs until light and fluffy. Add flour and pecans; mix well. Add bananas. Spoon batter into a greased 9 x 5 x 3-inch loaf pan. Bake at 350° for 40 to 45 minutes. Yields 1 loaf.
Sift together flour, baking powder, cinnamon, nutmeg, cloves and sugar or honey. Cut bacon grease into dry ingredients. Add raisin juice and raisins; stir. Batter will be very thick.
Place shrimp and onion in blender and blend thoroughly. Combine remaining ingredients and chill.
Cook squash, onion and margarine together until tender. Add squash mixture to crumbs and soup. Bake at 350° until brown.
Cook vegetables and macaroni separately according to package directions; drain. Combine milk and soup in saucepan; cook over low heat, stirring until smooth and heated through.
Parboil eggplant for 20 minutes. Remove to platter to cool. Slice lengthwise. Scoop out pulp, leaving the shell of eggplant. Chop up all ingredients fine. Mix well. Put back in shell of eggplant. Top with cheese. Bake 25 minutes at 350°.
Mix cake mix and butter. Press into 9 x 13-inch cake pan, reserving 1/2 cup of mixture. Heat Marshmallow Creme and peanut butter until blended, stirring constantly. Spread cream mixture over cake mixture. Sprinkle with reserved cake mixture. Bake at 350° for 15 minutes. Sprinkle with nuts, if desired.
Preheat oven to 350°. In large bowl, measure chocolate, Bisquick, milk, vanilla and 2/3 cup sugar. With wire whisk, beat ingredients until smooth. Pour batter into 9 x 12-inch pan. In small bowl, mix cocoa and 1/3 cup sugar. Sprinkle over batter in pan. Carefully pour 1 1/2 cups boiling water over all. Do not stir. Sprinkle with chocolate chips. Bake 25 minutes. (Batter will separate into cake and fudge sauce after baking.) Serve immediately.
Melt butter and marshmallows in top of double boiler. Mix remaining ingredients in a large bowl. Pour melted butter and marshmallows over ingredients and mix well. Shape into loaf or roll. Wrap in wax paper and aluminum foil and store in refrigerator.
Put cabbage into colander and drain 1 to 2 hours. Chop green pepper and carrots and set side.
Boil the sugar and water together for 8 minutes. Add tea and chill. Add the juice of the oranges and lemons, grape juice and the pineapple. Place in the refrigerator for 2 hours. Before serving add ginger ale and ice cubes.
Blend all ingredients. Store in dark bottle in refrigerator at least overnight before drinking. Makes approximately 1 quart.
Combine flour, sugar and baking powder. Cut in margarine until mixture resembles coarse crumbs. Stir in beaten eggs; stir until mixture is smooth. Reserve one half of mixture; press remaining half of mixture onto bottom of greased 13 x 9-inch pan. Spread grape jelly over crust in pan. Sprinkle 1 cup Reese's peanut butter chips over jelly. Crumble remaining dough over chips. Bake at 375° for 30 to 35 minutes or until lightly browned. Remove from oven immediately. Sprinkle with remaining 1 cup chips. Cool and cut into squares.
Cut potatoes into slices, about 4 cups. Arrange slices, overlapping, in greased baking dish. Combine pepper and paprika; sprinkle. Sprinkle cheese over this layer and spoon soup over the cheese.
Preheat oven to 375°. Lightly spoon flour into dry measuring cup; level with a knife. Toss blueberries with 2 teaspoons flour and set aside. Combine remaining flour, baking powder and next 3 ingredients in a medium bowl; make a well in the center of mixture. Combine yogurt and next 3 ingredients. Add to dry ingredients, stirring just until moist. Fold blueberries into batter. Spoon batter into 4 muffin cups coated with cooking spray. Bake at 375° for 18 minutes. Remove from pan immediately and cool on a wire rack.
Beat bananas until smooth. Add strawberries, pineapple and juice. Beat until well blended. Gradually add milk. Beat until well blended. Pour into paper cups and put wooden sticks in middle or use popsicle makers. Freeze for several hours.
Combine sugar and clear gel in a saucepan. Add lemon rind, lemon juice, egg yolks and margarine. Stir in the milk. Cook over medium heat. Stir constantly until thick. Cool. Fold in sour cream and pour into 9-inch baked pie shell. Chill well. Top with whipped cream, pecans or walnuts.
Preheat oven to 350°. Chop onion; place in pan with shortening. Add ground beef and cook until brown. Pour off excess fat. Add chili powder; mix well. Place meat in casserole dish as first layer, then green lima beans and the corn. Pour tomatoes over the corn; sprinkle with pepper. Mix sugar and salt and sprinkle over each layer, except on cheese. Top with grated cheese and parsley. Bake 25 minutes. Serve hot.
Put butter, brown sugar, molasses, salt and bran cereal into a large bowl. Pour boiling water over all and stir until blended. Set aside.
Makes 1 gallon. Bring first 3 ingredients to a boil in 6 cups water. Saute onion in butter. Make roux of flour and sauteed onion. Slowly add chicken broth to roux. Cook slowly, add milk, whipping cream, beer and boiled water with vegetables. Next, add cheese. Simmer until cheese melts.
Mix and cook about 1/2 hour or until onion is tender. This sauce is good on pork or chicken.
Mix all ingredients except ginger ale in a gallon container. Fill remaining gallon with water. Freeze. Thaw for approximately 5 hours at room temperature. Add one quart ginger ale when ready to serve.
Mix the first 3 ingredients together. Cut in the margarine. Peel, core and slice the apples and place in a 9 x 13-inch baking dish. Sprinkle topping over apples, letting some topping fall between apples. Bake at 350° about 45 minutes or until apples are tender and topping is brown.
In a large mixing bowl combine flour, sugar; add potatoes, eggs, corn syrup and evaporated milk. Beat well. Pour into pastry shell. Bake at 350°F for 55-60 minutes. Serves 8.
Boil catfish until tender; take out all bones. To your broth, add cubed potatoes, onions, butter, tomatoes, pepper and salt. Let all simmer for an hour or more. Then serve with crackers. The amount of these ingredients may be varied according to the number of people you want to serve.
Beat cream cheese, butter and vanilla on low speed of mixer until light. Gradually add sugar, beating until fluffy. If needed, add milk until spreading consistency.
Cook broccoli and drain. Arrange broccoli in flat baking dish and add cooked chicken. Mix next 4 ingredients and pour over chicken. Top with cheese and bread crumbs. Bake at 350° for 30 minutes. Serves 8 to 10.
Slice tomatoes into thick slices. Sprinkle with salt and pepper. Dip in mixture and fry in oil.