HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut chicken into pieces for frying. Melt butter in hot frying pan. Add chicken and cook 10 minutes. Add liver and gizzards and cook 10 minutes longer. Add onions, curry, salt, wine and enough boiling water to cover. Cook until chicken is tender. Remove chicken to platter. Thicken the liquid in which chicken was cooked and pour this sauce over chicken. Serve with a border of rice.
Rub turkey with oil and sprinkle with sage and paprika. Place onion and garlic powder in lightly greased 13 x 9 x 2-inch baking pan. Place turkey on onion. Bake at 450° for 30 minutes. Remove from oven. Pour apple juice over turkey and cover with foil. Bake at 325° for 2 hours or cook 20 minutes per pound.
Heat sausage in heavy 8-inch ovenproof skillet according to package directions. Remove sausage and keep warm. Saute onion and green pepper in same skillet over medium-high heat until vegetables are tender. Combine eggs and milk in medium bowl. Add onion, green pepper and tomato. Melt butter in same skillet over low heat. Add egg mixture and cook until eggs are almost set. Arrange sausage on top of eggs. To finish cooking top of omelet, broil, 4 inches form heat, until center is firm and top is lightly browned. Cut into wedges and serve immediately.
Butter two slices of bread. Trim off crusts. Place a slice of chicken meat on one piece of bread. Sprinkle with Roquefort cheese. Season with paprika. Cover with the other slice; toast on both sides. Garnish with parsley. Serve hot.
Brown ground beef and drain. Let cool. Mix in lettuce, tomatoes and onion. Take bag of nachos and crumble into salad. Pour bottle of dressing over salad and mix.
Melt chocolate with peanut butter in double boiler or in saucepan over low heat. Stir until smooth. Fold in marshmallows. Pour into a greased 9-inch square pan; chill. Cut into squares.
Saute garlic in 1/4 cup butter. Remove garlic; saute mushrooms. Combine spinach, onion and remaining 1/4 cup melted butter. Salt and pepper to taste. With this mixture, cover the bottom of a 10-inch shallow casserole. Sprinkle with half the cheese. Cover with mushrooms, then remaining cheese. Refrigerate, if desired.
Dissolve Jell-O in 2 cups boiling water. Add cranberry sauce; stir well. Add fruits with the juices; mix well. Chill until set. This is excellent served with the Thanksgiving turkey.
Mix all together, except coconut, blending cake until mixed well. Add coconut and vanilla. Bake at 375° in angel food pan until done.
Mix sugar and flour in a large bowl. In microwave-safe dish, combine butter, shortening, coffee or water and cocoa. Microwave on High for 2 minutes or to boiling. Pour boiling mixture over flour mixture, stir and add buttermilk, eggs, baking soda and vanilla. Pour in 9 x 11-inch pan dish. Microwave at Medium-high for 18 minutes, turning dish every 4 to 5 minutes until done. (May look soft on surface.) Top with Chocolate or Caramel Frosting.
1st Layer: Melt butter and add sugar and pretzel crumbs. Press into 9 x 13-inch pan. Bake 10 minutes at 350°. Let cool.
Mix together and bake about an hour in a 350° oven. Mixture will be soupy at first.
Microwave margarine in medium bowl on High, 1 to 2 minutes. Mix in sugar, nuts and bourbon. Refrigerate until firm. Shape mixture into 1-inch balls and refrigerate until firm. Combine chocolate morsels and cream in a small bowl. Microwave at Medium-high 1 to 2 minutes, stirring once. Chocolate should be melted. Stir until smooth and drizzle over bourbon balls. Chill.
Mix dry ingredients; add wet. Mix well. Dip wieners in batter and fry in hot deep oil until cooked.
Simmer chicken in salt water. Remove chicken and all but 1 quart of broth. Bone and dice meat. Set aside.
Beat eggs 1 minute. Add sugar, then oil and vanilla. Add dry ingredients. Fold in apples and nuts. Grease a 9 x 13-inch pan. Bake 45 minutes at 350°. Sprinkle powdered sugar on top or serve with whipped cream. Cut in squares.
Cook macaroni according to package directions. Drain. Place in buttered casserole dish. Melt butter in double boiler; add flour, salt and pepper and stir. Slowly add milk and stir until sauce thickens. Cut cheese into cubes; add to sauce. Stir constantly until cheese melts. Pour cheese sauce over macaroni. Top with bread crumbs. Bake at 350° for 30 minutes. Makes 2 to 3 servings.
Combine sugar, butter and evaporated milk. Cook over medium heat, stirring constantly until thoroughly mixed and sugar is dissolved. Cook and stir for 5 minutes after mixture begins to boil or candy thermometer reaches 235° (soft ball stage). Remove from heat.
Mix all ingredients. Shape into balls. Cook at 350° for 20 to 30 minutes until browned on top. Yields 5 dozen small balls.
Combine chocolate chips, cream cheese and evaporated milk in medium saucepan. Cook over low heat, stirring constantly until chips are melted and mixture is smooth. Remove from heat; stir in walnuts and 1/2 teaspoon almond extract. Set aside. Combine remaining ingredients in large mixer bowl. Blend well with mixer until mixture resembles coarse crumbs. Press 1/2 of mixture into greased 9 x 13-inch pan. Spread with chocolate mixture. Sprinkle rest of crumbs over filling. Bake at 375° for 35 to 40 minutes or until golden brown. Cool; cut into bars. Yields about 3 dozen bars.
Mix the cake mix, 1 egg and 1 stick butter. Mix well and press into a 9 x 13-inch pan, then beat 2 eggs, 1 stick butter, cream cheese and confectioners sugar. Spread on top of crust and sprinkle with pecans. Bake at 350° for 40 to 45 minutes.
Mix all ingredients together. Put in baking dish. Cover with 2 cups crushed corn flakes and 1/4 cup melted oleo. Bake 45 minutes at 350°.
Boil potatoes in their skins. In a bowl, add green onions (all), chopped onion and peeled potatoes. Pour salad oil over mixture. Cover and let it stand 2 hours. Stir about every 30 minutes.
Heat chili beans in saucepan. Bring to boil. In casserole pan, put Fritos. Add chili beans. Shred Cheddar cheese over the chili beans and Fritos. Put in oven and heat until cheese is melted.
Drain and slice crab. Blend sour cream with horseradish and Worcestershire sauce. Add crab and chill. Sprinkle with chopped parsley and serve with crackers or fresh vegetables. Makes about 2 cups.
Pat crescent rolls out flat on cookie sheet and bake at 350° until golden brown. Cool completely. Mix cream cheese, dry dressing mix, and mayonnaise. Spread mixture on cool crescent roll base. Sprinkle with veggies (any combination can be used) and pat to set veggies firmly in mixture. Sprinkle with cheese. Refrigerate until ready to serve.
Cream the cream cheese and pineapple. Add all other ingredients and mix well. Form the mixture into a ball. Roll in crushed pecans. Refrigerate. Serve with snack crackers.
Combine all ingredients in a jar with a top and shake until blended. Store in a cool place and shake before pouring over salad. As served on the ship "The France." Delicious!
In a heavy 3-quart pot brown the ground turkey, drain fat and return to pot. Add onion, cabbage and seasoning. Cover and begin cooking at high heat, then reduce to medium heat, stirring until completely done to keep cabbage from scorching. Allow to cook in its own juice. You may add water if needed to keep from sticking. Add only 1/2 cup at a time. This is much better when cooked in its own juice.
Combine sugar, cornstarch, and salt in 1 1/2 qt. dish. Add milk gradually, mixing well. Cook, uncovered, in microwave 7-8 minutes on high, or until thick, stir occasionally. Beat a small amount of mixture into egg yolk. Return mixture to dish. Cook 2-3 minutes more, or until thick. Add vanilla and butter and stir well. Cool filling to room temperature. Mix peanut butter and powdered sugar (about 3/4 c. total) until crumbly. Layer peanut butter mix, pudding mix, repeat. Top with meringue or whipped topping.
Beat shortening and sugar until creamy. Beat in eggs and molasses. Mix dry ingredients and stir in raisins and nuts, if used. Stir flour mixture into molasses mixture. Drop dough from a teaspoon onto a lightly greased baking sheet, space cookies about 2 inches apart. Bake at 375° for 10 to 12 minutes or until set but not hard. Remove from baking sheet while warm.
Saute garlic and onion in butter. Stir in rest of ingredients. Put mushrooms in 9 x 13-inch pan. Cover with butter mixture. Bake at 350° for 40 minutes, stirring occasionally. Serve as appetizer or vegetable side dish.
Bring to a boil all the ingredients and simmer 10 minutes. Keeps indefinitely in refrigerator.
Heat oven to 350°. Grease 9 x 13 pan. Combine cake mix, oil and eggs. Blend well. Stir in chips and candy bars. Mixture will be thick. Press 1/2 of cake mixture into greased pan. Bake 10 minutes.
Soak beans in 2 quarts of water overnight. Cook beans until almost tender, then add all the other ingredients. Cook on low until well done.
Salt and pepper the pork. Place pork in crock-pot. Add vinegar and Worcestershire sauce. Cook on medium to high heat for four hours or until tender.
Mix flour, sugar, baking soda and cinnamon well. Add carrots, oil, eggs and vanilla. Mix briskly with fork until thoroughly blended. Stir in pineapple, coconut and walnuts. Pour in 9-inch square pan. Bake in 350° oven for 40 to 45 minutes or until cake pulls away from sides of pan. Cool. Spread with frosting.
Preheat oven to 350°. Combine sugar, oil and eggs in large bowl. Beat until well mixed. Mix in dry ingredients, mixing well after each ingredient. Add pumpkin and nuts; mix well. Pour into 2 large, well-greased loaf pans. Cook 75 minutes; cool before removing from pans. Freezes well.
Mix all ingredients except soyameat and paprika. Pour into a 1 1/2-quart casserole. Cut soyameat into strips and press down into rice mixture. Sprinkle top with paprika. Cover and bake in a 350° oven for 1 hour. Serves 6.
Mix the first 3 ingredients thoroughly. Mix and stir in dry ingredients. Roll into balls the size of small walnuts. Roll in mixture of sugar and cinnamon. Place on ungreased cookie sheet. Bake at 350° for 8 to 10 minutes.
Combine all the ingredients in a large bowl. Spread in greased 9 x 13-inch pan. Sprinkle with paprika. Bake at 325° for 2 hours.
Mix oleo and sugar; add eggs. Beat 2 minutes. Add flour alternately with buttermilk; add cocoa. Batter will be thin. Add vanilla. Pour into 3 well greased and floured 9-inch pans.
In mixing bowl, combine bread crumbs, Parmesan cheese, oil, pepper and parsley flakes; mix well and set aside. Spread both sides of pork chops with mustard; then press pork chops into bread crumb mixture, coating both sides.
Mix all ingredients together. Bake at 350° for 50 to 60 minutes. Makes 2 (9 x 5-inch) loaves. Freezes real well.
Soak mustard in vinegar overnight in airtight container. Beat eggs and sugar together. Add mustard and cook in double boiler until thick. Stir while cooking.
Combine cabbage, chicken, apple, grapes, celery and walnuts in large bowl; set aside.
Season chops with meat tenderizer and seasoned salt. Heat enough cooking oil to cover skillet bottom. Brown chops. Add rice. Add water to cover rice and chops. Cover and simmer until water is absorbed, approximately 20 minutes. Makes 4 servings.
Saute onions and pepper in 1 1/2 Tbsp. butter until soft. Grease 9 X 13 dish. Place butter tossed spaghetti on bottom. Cover with sauce. Then add - in order - 1/2 swiss cheese, 1/2 pepperoni, 1/2 mozzarella, all mushrooms, onions, and green pepper. Sprinkle with the basil and oregano. Top with remaining pepperoni and cheeses.
Mix all ingredients together, reserve a few crumbs to sprinkle on top. Salt and pepper to taste. Bake at 350° until bubbly. Serves 10 to 12.
Brown ground beef in pan with bacon and onion. Add beans and rest of ingredients. Place in crock-pot on high for 2 hours and on low for 2 hours.
Mix in saucepan the sugar, evaporated milk, marshmallows, butter or margarine and a few grains of salt. Cook, stirring constantly over medium heat, until it comes to a boil (mixture will be bubbling all over top). Boil and stir 5 minutes more. Take off heat. Add chocolate pieces. Stir until completely melted. Stir in nuts and vanilla. Spread in an 8-inch square pan. Cool and cut into 30 pieces. Butter pan before putting fudge in.
Combine all ingredients. Mix well. Store in airtight container. Yields 3 1/4 cups mix
In a large serving bowl, combine the first four ingredients. Drizzle dressing, toss to coat. Refrigerate.
Mix ground beef, rice, onion, green pepper and seasonings. Form into small balls. Fry in hot fat, turning often, until light brown in color. Add tomato sauce and water. Simmer for 45 minutes.
Melt butter. Add chopped onion to the butter. Cook until clear. Add paprika, pepper, sugar, dry mustard, Worcestershire sauce, catsup and vinegar. Cut a 3-inch slit in each frank. Place cut side up on flat baking pan. Pour sauce over and bake at 350° for 20 minutes. Baste hot dogs with sauce.
Mix all ingredients. Bake 1 hour at 325°. Can use loaf pans, Bundt pan or muffin tins. It freezes well (wrap in Saran Wrap, then foil).
Spread softened cream cheese on bottom of pie plate. Cover with can of chili, taco sauce and grated cheese. Bake at 300° for 30 minutes. Serve with tortilla chips.
Mix yellow cake mix, 1 egg and melted margarine. Pat into bottom of 9 x 13-inch pan. Beat cream cheese until smooth. Add 3 eggs and beat, then add powdered sugar. Pour over patted dough. Bake at 350° for 55 minutes. (Add some coconut or nuts if you like.)
Combine first 3 ingredients and spread 1/4 teaspoon margarine mixture over cut sides of each bagel half. Place bagel halves, cut side up, on a baking sheet; broil 6 inches from heat for 1 minute or until golden brown. Yields 4 halves.
Spoon fruit into individual servings dishes. Blend remaining ingredients and spoon over fruit. Serves 4 to 5.
Cover broccoli and onion with water; cook together in large pot (Dutch oven) until tender. Add salt. Add margarine. Blend milk and flour. Blend slowly into cooked vegetable pot, stirring constantly. Add cheese.
Cook macaroni. Drain and rinse. Add butter, milk and Velveeta. Pour into large casserole. Lay cheese slices ornately over top. Bake in oven until cheese slices are brown and bubbly.
Cream the shortening and sugar. Add flavors. Add eggs one at a time. Mix well (use high speed with electric mixer). Sift the flour and salt together, then add slowly.	Fold in coconut. Pour into 10-inch stem pan that has been well-greased and dusted with flour. Bake at 325° for about 1 hour and 20 minutes or until toothpick comes out clean.
Combine all ingredients and pour into graham cracker crust. Chill 1 hour.
Heat oven to 350°. Place mini-foil or paper baking cups in 3 miniature cupcake tins (36). Heat butter in a medium bowl with mixer until creamy. On low speed, beat in sugar, eggs, melted chocolate, vanilla and salt. Gradually beat in flour. Divide batter into baking cups using 1 level tablespoonful per cup. Bake 10 to 12 minutes until barely done. Press one candy, bottom side up, into the center of each tart until even with top. Cool in pans on wire racks for 10 minutes. Remove from tins and cool. Makes 36.
Sprinkle beef with flour mixed with the salt, pepper and paprika. Toss with oil in a 3-quart casserole dish. Bake at 400° for 30 minutes, stirring once. Add vegetables; pour in tomato sauce and water. Bake, covered, at 350° for 1 hour and 45 minutes. Makes 4 servings.
Beat eggs and oil together. Add sugar and beat, then add flour. The batter will be thick so you will have to switch to a spoon to mix. Add baking powder with flour. Put roasted almonds in food processor and chop (but not too fine). Add nuts and baking chocolate (grated), then whisky or rum. When all ingredients are mixed, take a couple tablespoons and place on floured board. Roll with hands to a long hot dog. Shape, flatten and cut every 2-inches. Repeat until dough is used.
In large bowl combine sweetened condensed milk and water. Add pudding mix. Beat well. Chill 5 minutes. Fold in Cool Whip. Spoon 1 cup pudding mixture into 2 1/2-quart glass serving bowl. Top with one-third each of the wafers, bananas and pudding. Repeat layering twice, ending with pudding. Cover and chill.
Preheat oven to 425°. Saute onion in margarine in a medium pan until limp. Remove from heat and add mushrooms, tuna, dill, celery salt, sour cream and 1 cup cheese. Mix carefully and set aside. In a small bowl, mix cornmeal, flour, baking powder, salt and pepper. Add 1 cup cheese, egg, milk and corn. Stir just to blend. Pour batter into a greased 9 x 9 x 3 1/2-inch pan. Top with tuna mixture and bake 15 minutes. Remove from oven and top with remaining 1/2 cup cheese; return to oven for an additional 30 minutes. Let sit 10 minutes before cutting into squares. Serves 4 to 6.
Cream shortening and sugar. Add eggs, one at a time. Add flavoring and salt. Add flour and soda alternately with sour cream. Beat at low speed until creamy. Bake at 350° for 1 1/2 hours.
Combine juices; chill. Add ginger ale just before serving. Garnish with orange slices.
Combine cream cheese and sour cream; set aside. Brown hamburger. Add salt and tomato juice. Simmer 20 minutes. Cook noodles according to directions. Place in greased 9 x 13-inch casserole. Spread hamburger over noodles. Top with cream cheese and sour cream cheese mixture. Cover with sharp cheese. Bake at 350° for 45 minutes. Serves 4 to 6.
Mix all ingredients. Bake at 350° for 30 minutes, covered. Uncover and bake for 10 minutes.
Brown meat in Dutch oven with onions, bell pepper and garlic. Drain fat. Add soup, beans (with juice), chili powder, vinegar and Tabasco sauce. Bring to a boil; lower heat and simmer 30 minutes. Serve.
Preheat oven to 350°. Combine milk, soup, soy sauce and pepper in a 1 1/2-quart casserole dish. Stir in cooked beans and half of the onions. Bake for 25 minutes or until hot. Stir. Top with remaining onions and bake for 5 minutes more. Yields 6 side dish servings.
Drain fruits. Place in greased casserole. Melt butter; blend in sugar, cornstarch and curry powder. Spoon curry mixture over fruits. Bake in preheated 325° oven for 45 minutes. Yields 8 servings.
Melt 1/3 cup chocolate chips and let set. Mix together and set aside. Mix all the other ingredients, then add melted chocolate chips. Bake at 350° for 30 to 35 minutes or until done.
Combine the first 4 ingredients into large bowl. Mix with wire whip until blended. Sift remaining ingredients in separate bowl. Add to above mixture, mixing well with wire whip. Pour into greased and floured cookie sheet with sides. Bake at 350° for 30 minutes. (Frost with a glaze or leave plain.)
Mix together and firmly press into bottom of glass 9 x 13 x 2-inch baking dish.
In a mixing bowl, cream the cream cheese with the sour cream; add cottage cheese and mix well (mix by hand, don't use a beater). Add beaten eggs and Bisquick. Fold in the melted margarine until it is completely mixed. Drop by teaspoonful into greased mini muffin tins. Bake at 350° for 35 minutes. Cool in pans for 3 or 4 minutes before removing with a spatula. Great flavor. Good for a party.
Prepare stuffing mix as directed. In a bowl, combine soup and milk. Spoon about 1/4 cup stuffing into each turkey slice. Roll up and place in a greased 13 x 9 x 2-inch baking dish. Pour soup mixture over roll-ups. Bake, uncovered, at 350° for 20 minutes. Sprinkle with onions and bake 5 to 10 minutes or until thoroughly heated.
Mix all ingredients until blended well. Press down small ball of dough with finger to make a fingerprint on top. Then add M&M's in the center. Bake at 375° for 10 minutes on ungreased cookie sheet.
Preheat oven to 450° to 500°. Mix ground chuck, bread and eggs; set aside. Mix remaining ingredients in separate bowl. Season to taste. Set half aside.
Mix all ingredients well and pour into 2 well-greased pans. Bake at 400° until done.
Brown beef in a large saucepan until all red is gone. Add onion, green pepper, tomato sauce, tomatoes, catsup, steak sauce, parsley, garlic, salt and pepper. Simmer for 30 minutes. Mix cheese with cooked macaroni until melted. Combine with beef mixture. Spoon in mushroom soup. Pour mixture into casserole dish. Sprinkle with cheese and bake at 350° for 30 minutes or until brown. Makes two 1-quart baking dishes. Can be made and frozen.
Cream the cream cheese, sugar and vanilla at medium speed with electric mixer until well blended. Add eggs; mix until blended. Pour into crust. Bake at 350° for 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight.
Cook macaroni; drain and set aside. Heat oven to 350°. Heat butter in 3-quart saucepan over low heat until melted. Stir in flour, salt, peppers, mustard, Worcestershire and Tabasco sauces. Cook over low heat, stirring constantly until mixture is smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Add cheese; cook, stirring occasionally, until melted. Stir in remaining macaroni gently. Pour into an ungreased 2-quart casserole. Bake, uncovered, for 20 to 25 minutes or until bubbly. Serves 6.
In a Dutch oven, cook bacon until crisp; remove. Drain and crumble on paper toweling; set aside. Cook kielbasa and chicken in hot bacon drippings until chicken is browned. Remove kielbasa and chicken, reserving 3 tablespoons drippings in Dutch oven. Add flour to drippings; cook over medium heat, stirring constantly, for 12 to 15 minutes or until a reddish-brown roux forms. Gradually stir in tomato juice and water. Add tomatoes and bouillon, stirring well. Add kielbasa, chicken, tomato sauce, okra, onion, green pepper, bay leaves, salt, red pepper and allspice; mix well. Bring to a boil. Reduce heat; cover and simmer 1 hour, stirring occasionally. Add shrimp and simmer, covered, for 10 minutes. Remove and discard bay leaves. Stir in file powder and bacon; mix well. Serve over hot cooked rice, if desired.
Combine cooked vegetables and butter until butter is melted. Add Parmesan cheese, garlic powder and pasta; toss gently to mix. May serve hot or cold.
Mix first 4 ingredients together in saucepan and boil for 1 1/2 minutes. Then remove saucepan from heat and add oats, peanut butter and vanilla. Pour mixture out on cookie sheet covered with wax paper. Let cool. Ready to eat.
Cream butter and sugar. Add the eggs and spices, then cream, soda and flour. Add the jam last. Bake in greased pan about 45 to 50 minutes or until done.
Combine flour and seasonings. Pound into meat. In a skillet, brown meat in shortening; pour off fat. Add soup and ketchup.
Cook potatoes until done. Drain and mash. Add onion, pickle, mustard and Miracle Whip. Chop 2 eggs. Add to mix. Mix well. Garnish with 2 eggs.
Cover beef with water and boil about 20 minutes. Add other ingredients and simmer about 20 minutes.
Pour enough boiling water into the meal to make a sticky dough. Drop by small spoonfuls in hot grease. These are quick to brown and are so crisp and different. Makes good "hors d'oeuvres".
Combine all ingredients and cook on low heat for about 30 to 35 minutes, stirring occasionally.
Mix in bowl the flour, salt and sugar. Set aside. Bring to boil the Coke, margarine and cocoa. Remove from heat and add marshmallows. Then add buttermilk with the soda in it. Add the flour mixture and the two well-beaten eggs and mix. Pour in a greased 9 x 13-inch pan and bake at 350° for 35 minutes.
Cook 2 minutes or until butter is melted. Stir vigorously until smooth. Add 1 cup peanut butter. Stir well. Pour quickly into a 10 x 6 x 2-inch buttered dish. Sets up quickly.
Grind fruit and measure 3/4 cup sugar for each cup of fruit. Let stand overnight. Cook until thick and seal in pint jar.
Put butter/margarine in small bowl and allow to come to room temperature until soft. Beat with a wooden spoon until light and fluffy. Add lemon juice, pepper, parsley, tarragon and Tabasco. Thoroughly blend. Cover and refrigerate until ready to use.
Line 9 x 13-inch pan with cracker crumbs. Spread soft ice cream over crumbs. Place soft bananas over ice cream. Pour on chocolate syrup, then spread on whipped cream. Sprinkle nuts and cherries on top. Freeze for at least 1 hour and allow to sit in fridge for 1/2 hour before serving.