HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine butter and seasonings; blend thoroughly. Shape butter mixture into a stick; cover and freeze about 45 minutes or until firm. Place each piece of chicken between 2 pieces of wax paper. Flatten each chicken piece to 1/4-inch thickness using a meat mallet or rolling pin. Cut stick of butter mixture into six pats; place a pat in center of each chicken breast. Fold long sides of chicken over butter; fold ends over and secure with a wooden pick. Dredge each piece of chicken in flour; dip in egg and coat with bread crumbs. Fry chicken in 1 inch hot oil (350°). Cook 5 minutes on each side or until browned. Yields 6 servings.
Brown the pork chops on both sides in a skillet and place in a shallow baking dish. Mix the bread crumbs, onion, butter, 1/4 cup water and pepper; place on pork chops. Blend the soup and 1/3 cup water; pour over all. Bake at 350° for 1 hour or until pork is tender. Makes 4 servings.
Remove the outer wilted leaves from sprouts; trim stems. In a medium saucepan, combine sprouts and water. Bring to boiling over high heat; reduce to low and steam 8 to 10 minutes or until tender.
Combine first 5 ingredients; mix well. Combine eggs, oil and strawberries; add to dry ingredients, mixing well. Pour batter into 2 greased and floured 9 x 5 x 3-inch loaf pans. Bake at 350° for 1 hour or until wooden pick inserted in the center comes out clean. Yield: 2 loaves.
Pour dry pudding mix over fruit cocktail and pineapple (do not drain). Mix well. Add remaining ingredients. Chill and serve.
In a blender, blend yogurt and peaches. With blender running, add ice cubes, one at a time, blending to form slush. Makes 3 servings.
Sprinkle pecans in 10-inch Bundt pan (well-greased). Combine sugar and cinnamon. Cut biscuits in quarters and roll in mixture of sugar and cinnamon. Layer in pan. Combine butter and brown sugar and pour over dough. Bake at 350° for 30 to 40 minutes. Cool 10 minutes in pan and invert on a platter. Break off pieces and enjoy.
Saute onion until soft, not brown. Add pepper. Cook until soft. Add celery and tomato, and paste if using it. Bring to boil. Reduce heat and add seasonings. Simmer until shrimp is done, about 8 minutes. Do not overcook shrimp. Serves 4.
Grease tins, no flour. Bake at 325° or for glass 25° lower.
Soften cheese and mix the first 4 ingredients together. Spread on a shallow 10-inch plate. Drain and shred crabmeat mix with last 2 ingredients. Spread on top of cream cheese mixture and refrigerate. Serve with crackers or Fritos.
Butter 11 x 17-inch cookie sheet well. Toast almonds 10 minutes at 300° (watch carefully not to burn). Combine in saucepan, butter, sugar and almonds, stirring constantly, to 300°. Pour on cookie sheet; sprinkle on top semi-sweet chocolate chips; spread with spatula until melted. Sprinkle on slivered almonds when cool completely and break up like peanut brittle.
Place frozen dinner rolls in greased round angel food cake pan. Mix topping with remainder of ingredients. Pour over rolls. Place in oven. Let rise overnight. Bake 20 to 30 minutes at 350°.
Put drained peas in long Pyrex dish. Melt together 1/2 stick margarine and the Velveeta cheese. Pour over peas. Crust Ritz crackers and mix with another 1/2 stick of melted margarine. Put this on top of pea and cheese mixture. Bake at 350° for 30 minutes.
In a large mixing bowl, combine all of the ingredients except the sugar, cinnamon and blueberries. Blend on low speed for 1 minute, then beat 3 minutes on medium speed. Pour half of the batter into a well-greased 13 x 9-inch pan. Combine the sugar and cinnamon. Sprinkle half of this mixture over the batter, followed by half of the blueberries. Repeat this procedure, beginning with the rest of the batter once. Bake at 350° for about 40 minutes or until cake tests done. Serves 12.
Cream the butter and sugar. Add the oil, eggs (one at a time) and cake mix alternately with sour cream and water (last), mixing well after each addition. Bake in greased and floured tube or Bundt pan at 350° for approximately 1 hour. Turn out on plate. Drizzle glaze over hot cake.
Using a mixer, cream together the cream cheese and salmon. Add other ingredients. Chill. Serve with crackers or on party rye rounds.
Cream oil, butter and sugar. Add eggs. Mix flour, salt and soda together. Add to egg mixture. Alternate with buttermilk. Add boiling water last. Bake 30 to 35 minutes at 350°.
Cut bread in round shapes by using inverted wine glass. Combine grated eggs, mayo and salt and pepper to taste. Spread mixture on bread rounds. Garnish with a slice of black olive.
Mix well, form into small balls 1 to 2 inches in diameter. Place on cookie sheet; freeze. Place in plastic bags in freezer until needed. Bake frozen in preheated oven at 375° for 20 minutes.
Preheat oven to 450°. Grease 8 inch pan. In mixing bowl combine dry ingredients. Stir in corn, onion, peppers and cheese. Combine oil, eggs and buttermilk. Add to dry ingredients. Stir only until moistened. Turn into pan. Bake until lightly brown. Let set 5 - 10 minutes before cutting.
Orange, honey, nutmeg and cloves team up in these buttery tender, soft drop cookies.
Chill Pet milk. Whip Pet milk. Mix Jell-O, sugar and water together. Add to Pet milk slowly. Pour into graham cracker crust. Makes 3 pies.
Mix all the ingredients together (except margarine). Pour into an ungreased 10 x 15-inch pan. Bake at 425° for 25 to 30 minutes. Remove from the oven. Pour the melted margarine over the baked cornbread. Let stand until it has been absorbed.
Cook spaghetti according to package and drain. Stir butter into hot spaghetti and stir in Parmesan cheese and eggs. Form spaghetti mixture into crust in a buttered 10-inch	pie plate. In skillet, cook ground beef, onion, and green pepper until vegetables are tender and meat is browned. Drain fat. Stir in undrained tomatoes, tomato	paste,	sugar,	oregano and garlic salt. Heat. Spread cottage cheese over bottom of crust. Fill pie with mixture. Bake, uncovered, at 350° for 20 minutes. Sprinkle with Mozzarella. Bake 5 minutes longer.
Mix Jell-O according to directions on box. Pour into an 8 x 12-inch oiled dish. Allow to almost congeal and add drained pineapple. Sprinkle chopped pecans on top and return to refrigerator to completely congeal. Mix Cool Whip and softened cream cheese and spread over congealed Jell-O. Cover with Saran Wrap. Return to refrigerator and chill. Mix pineapple juice, lemon juice, sugar, flour and eggs in a heavy saucepan. Cook over low heat, stirring constantly until thickened. Chill. Spread over Jell-O and Cool Whip. Sprinkle with chopped pecans. Cover and refrigerate.
Melt chocolate in double boiler or similar. Drain cherries. Dip cherries, holding by stem or, if they don't have a stem, use a toothpick. Place dipped cherries in small candy paper cups or a piece of foil or wax paper.
Mix all ingredients. Chop ham very fine. Mix ham with other ingredients. Shape into ball. Nuts, optional.
Cook macaroni and eggs. Cool. Add macaroni, eggs, onion, celery and sweet relish together. Mix in mayonnaise.
Combine sugar and cinnamon. Separate dough into 16 triangles. Dip marshmallow into melted butter, then cinnamon and sugar mixture. Place marshmallows in wide end of triangle. Fold corners over marshmallow and roll towards point, completely covering marshmallows and squeeze edges of dough to seal. Dip pointed side in butter and place buttered side down in a greased deep muffin pan with points tucked under. Repeat with all marshmallows. Place pans on cookie sheet during baking. Bake at 375° for 10 to 15 minutes. While hot, drizzle with icing.
Fry bacon in a Dutch oven until crisp. Remove bacon and reserve 3 tablespoons drippings in Dutch oven. Crumble bacon and set aside. Saute onion in reserved drippings until tender, then add potatoes and water. Cover and simmer 15 to 20 minutes or until potatoes are done. Stir in milk, corn, salt and pepper. Cook over medium heat, stirring frequently. Sprinkle each serving with crumbled bacon.
Mix the ingredients together and pour into 2 loaf pans. Bake 45 minutes to 1 hour at 350°. Be sure to spray pans.
Melt morsels in double boiler over very low heat or in microwave for 2 to 3 minutes on 50% power. Stir in noodles and peanuts. Drop by spoonfuls onto waxed paper. Cool and serve.
Brown ground beef; add onions, celery and 1 cup hot water. Cover tightly and simmer for 15 minutes. Add bean sprouts which have been rinsed. Combine soy sauce, 2 tablespoons water and flour in jar with lid and shake well. Add to meat mixture and continue cooking for 5 minutes, stirring constantly, until slightly thickened (add extra water if mixture is too dry). Serve with La Choy noodles or rice.
Brown hamburg; drain. Add Ragu sauce and mushroom soup. Cook spaghetti according to directions and add to hamburg, sauce and soup. Spread in bottom of a buttered 9 x 13 x 2-inch pan. Place pepperoni evenly on top. Cover with Mozzarella cheese. Bake 40 minutes, covered at 350°, then 20 minutes, uncovered.
Sift flour, cream of tartar, baking soda and salt into a bowl. In another bowl, beat margarine (or butter) and sugar together until creamy. Add egg and vanilla; beat well. Add the flour mixture, little by little, beating until blended. Shape batter into 1-inch balls and place about 2-inches apart on ungreased cookie sheet. Dip the bottom of a glass in sugar and flatten the cookies. Bake in a 375° oven for 8 to 10 minutes or until the edges start to brown. Makes about 50 cookies.
Heat first 3 ingredients to boiling; add Jell-O. Mix well and set aside. Prepare Dream Whip following package directions, then add cream cheese and beat together. Cut angel food cake into slices.
Save liquid from potatoes. Mix 1 stick butter, eggs and sugar. Mash potatoes; add mixture and 1/2 cup of liquid from potatoes. Mix brown sugar and stick of butter with corn flakes. Place potato mixture in Corning Ware and sprinkle with corn flake mixture. Bake at 300° for 15 minutes.
Mix meat, onion, allspice, egg, dried crumbs, cornstarch and milk well. Salt and pepper to taste. Brown meatballs on all sides in 1/4 cup oil. Transfer to platter and set aside. Mix flour and water well, then stir into fat left in pan. Stir in beef bouillon cubes and cook until smooth. Add 1 cup Burgundy and meatballs. Simmer, covered, for 20 to 30 minutes. Serve with picks from a chafing dish.
Add sugar, vinegar, catsup, soy sauce and juice to heavy pan and bring to a boil. Add cornstarch mixture all at once, while stirring constantly. Mixture will thicken and become translucent. Add pineapple chunks.
Cream together cream cheese and sugars. Stir in vanilla and nuts. Chill until ready to serve. Core and slice the Granny Smith apples. Sprinkle with Fruit-Fresh. Serve with dip.
Cream butter and sugar; add eggs and beat well. Add vanilla, melted chocolate and peppermint extract. Beat until well mixed. Pour into crust and chill overnight.
Heat oil in large skillet; add garlic and ground beef. Stir until meat loses its red color. Pour off excess fat. Add beans with their liquid, onion and green pepper. Stir in Hunt's tomato sauce, salt and chili powder. Simmer over low heat, stirring occasionally, until chili is desired thickness, about 45 minutes. Serves 4.
Cook rice and let cool. Fry bacon in skillet; crumble bacon. Cook onions until done. Scramble eggs. Mix rice, bacon, onions and eggs. Add enough soy sauce to make brown. Season to taste with salt and pepper.
Cook broccoli	according to package directions; drain. Cook onions in oleo until soft, not brown. Stir in rice, soup and broccoli; place in buttered, shallow 1 1/2-quart casserole. Top with cheese. Bake at 350° for 30 minutes.
Cook chicken. Take off bone in small pieces. Mix melted margarine, both kinds of soup, chicken and water chestnuts. Put one pack of crushed crackers in a large bowl. Pour the chicken mixture over the crackers. Then cover the top with crackers with a little margarine. Bake at 300° until brown.
Mix flour, spices, baking soda, salt and baking powder; set aside. Cream butter and sugar. Add egg, buttermilk and flour mixture alternately. Add dates or raisins, nuts and apples. Bake at 350° in a 9 x 13-inch greased and floured pan for 30 minutes, or until top is browned. Can be served plain or with whipped cream or ice cream. Serves 6 to 8.
Put oleo, cocoa, oil and water in a pan and bring to a boil. Sift plain	flour.	Add sugar into a large mixing bowl. Pour cocoa mixture into this. Mix eggs, soda, vanilla and buttermilk in a separate bowl. Add to first mixture. Bake in a long pan in a 400° oven for 20 minutes. After cake has been baking 15 minutes, start the icing.
Place 1/2 cup water and salt in small saucepan; bring to a boil. Add potatoes and reduce heat. Cook 15 minutes or until tender. Drain, reserving liquid. Set potatoes aside. Add enough water to potato liquid to make 1 cup. Set aside. Melt butter in a 3-quart Dutch oven. Add onion; saute until tender. Blend in flour and pepper. Stir in milk and potato liquid. Cook over medium heat until mixture is bubbly and slightly thickened. Add cooked potatoes and ham; heat gently. Remove from heat and stir in cheese. Top with croutons, if desired. Yield: 6 to 8 servings.
The Old South Fork Union Grammar School (proclaimed on the sign in big letters) was a 3 room building made from cement blocks. It was torn down in the 1950's to make room for the new school building. The old building was still so strong, the bulldozer could hardly knock it down.
Saute ground beef and remove all grease. Combine all ingredients in Dutch oven or large saucepan. Bring to a boil. Reduce heat and simmer for 1 hour.
Spread cherry pie filling in bottom of a 13 x 9-inch pan. Do not grease. Spread apple pie filling over cherry filling, then spread dry cake mix over pie fillings. Sprinkle on chopped nuts. Cut margarine into small pieces and spread over cake mix and nuts. Bake at 325° for 45 to 60 minutes, until bubbly and light brown. After cooled, you can top, if desired.
Mix all ingredients. Put in buttered casserole. Top with potato chips or bread crumbs. Bake for 30 minutes at 350°. Serves 6.
Cook pasta according to package directions. Meanwhile, combine 2 1/3 c. spaghetti sauce, mushrooms, pepperoni, green pepper, onion, parmesan cheese, garlic powder, salt, pepper and red pepper flakes in a bowl. Drain pasta, add to sauce mixture and mix well. Transfer to a greased 3 qt. baking dish. Combine the tomato sauce and remaining spaghetti sauce; pour over top. Cover and bake at 350° for 40-45 minutes or until bubbly. Sprinkle with mozzarella cheese. Bake uncovered 5-10 minutes longer or until cheese is melted. Let stand 5 minutes before serving.
Beat egg in bowl. Add mixture of sugar and flour. Mix well. Stir in corn, milk and salt. Spoon into greased baking dish; dot with butter. Bake at 350° for 1 hour. Serves 2.
Fry the hamburger and sausage together. Drain well. Put back in large pan; add all other ingredients. Cook until cheese is melted. Serve with chips.
Mix cream cheese, lemon juice, vanilla, beaten eggs and sugar in a bowl. Put 1 vanilla wafer in each cupcake pan lined with papers. Fill each approximately half full and bake at 350° for 20 minutes. After cheesecakes are cooled, spoon cherries on and enjoy.
Mix topping, sour cream or cream cheese, sugar and vanilla. Spread on each cake layer. Spoon blueberry pie filling between cake layers and on top layer. Place in cake saver and refrigerate until all is served.
Mix all ingredients and pour into deep dish pie shell. Bake at 350° for 30 minutes, or until thick.
Put peaches in a 9 x 13-inch pan. Mix oleo, flour, sugar and salt; sprinkle over peaches. Bake at 350° for about 1 hour until topping is golden brown.
Sift together flour, sugar, baking powder, baking soda and salt. Mix in wheat germ. Add all remaining ingredients and beat well. Place in an oiled 8 x 4-inch loaf pan. Bake at 350° for about 1 hour or until done. Yields 1 loaf (16 slices), approximately 130 calories per serving (1 slice).
Brown meat well and then rinse in colander under hot water to rinse away excess fat. Put hamburger in large pot and add remaining ingredients. Bring to boil. Turn fire to low, cover and simmer for 1 hour, stirring frequently. Serves 4 to 6.
Drain spinach and squeeze out all moisture. Add all ingredients. Line a 13 x 9 x 2-inch baking dish with tinfoil. Spray with Pam. Bake at 350° for 35 minutes. Remove and cool completely. Remove foil lining and cut into 2-inch squares.
Wash pork chops, pat dry and sprinkle with salt and black pepper. Next, with a sharp filet or paring knife, trim off excess fat. Cut a 1 inch slit into the middle of the front of the pork chop from side to side. Use the slit to cut a pocket into the pork chop from the bone to about 1/2 inch from the end of the meat. Your butcher will do this for you. Next, in a large bowl mix ground pork with all remaining ingredients until all is blended well. Preheat oven to 350 degrees. Stuff the pork mixture into the pockets of the pork chops. Be generous and stuff it in until pork chop expands in the center. If there is any stuffing left, just make them into balls and cook with the pork chops. Next, spray an oven pan with a vegetable coating and place pork chops into pan with 1 cup water and cover. Place in oven for 35 minutes, remove cover and bake another 15 minutes. Serve.
Brown meats and drain. Add cheese and seasonings. Heat until cheese melts. Spread on bread and broil until bubbly. Freezes well. Reheat in a 400° oven for a few minutes.
Mix all ingredients together and refrigerate overnight. This keeps for a full week. Makes 8 to 10 servings.
Saute onion, celery, garlic and carrots in butter in a Dutch oven. Add broth and other ingredients. Cover and cook over low heat 45 minutes. Serves 12.
Cream together brown sugar and margarine. Add remaining ingredients, mix well. Put in pan. Bake 25 to 30 minutes at 350°. Cut while warm. Put butter on knife to cut.
Boil ribs with ginger for about 1 hour over low heat. Mix remaining ingredients to make sauce. Drain ribs and pour sauce over hot ribs. Charcoal broil or bake in 350° oven until brown.
Cook water and sugar until it spins a thread. Put in peanuts and cook until they begin to pop. Add butter and soda. Pour onto large cookie sheet. Cool; break into pieces.
Combine dry ingredients. Mix well. Add remaining ingredients and stir until smooth and evenly blended. Cover and chill at least one hour. Thin if necessary with beer or milk. This is a great batter for fried hard crabs, crab cakes or fish fillet/cakes.
Mix sugar, cornstarch, cocoa and salt together. Add 1/2 cup milk and egg yolks. Blend these ingredients. Add remaining 2 cups milk. Heat mixture in double boiler, stirring occasionally, until mixture becomes thick. Add vanilla. Cool. Pour into baked pie shell. Top with whipped cream.
Blend margarine, sugar and cream cheese. Add eggs, one at a time. Add flour and vanilla flavoring. Bake at 325° for 1 1/2 hours. Can bake in Bundt pan or two loaf pans.
Season pork chops well on both sides with salt and pepper. Brown well in hot skillet. Remove chops and drain off all but 1 tablespoon fat. Slice 2 onions and brown with garlic, minced in the fat. Add hot water to the pan and condensed tomato soup. Add chopped green onion tops, if you have them (or use extra onion at point mentioned), diced celery, chopped green pepper, chopped parsley and raw rice. Season with salt, pepper, bay leaf, thyme and marjoram. Mix well and pour over chops in casserole. Cover and bake in moderate oven at 350° for 1 1/4 hours or until meat and rice are tender. If rice becomes dry toward end of baking time, add a little hot water.
Heat oven to 375°. In large bowl, stir together scalloped potatoes, seasoning mix, poultry seasoning and hot water until well combined. Add soup; blend well. Add potato slices, turkey, carrots, celery and onion, stirring until thoroughly mixed. Spoon mixture into 2 quart baking dish. Bake at 375° for 35 to 40 minutes or until potatoes are tender. Makes 6 servings.
Dissolve jello in boiling water. Drain pears and add water to make 1 cup. Add to jello. Refrigerate until jelled, about 1 1/2 hours. Mix 1/2 cup jello with Cool Whip and make shell in bowl. Refrigerate again if not stiff enough to form peaks. Add diced pears to rest of jello and gently fold in center of shell.
Slice bread in half lengthwise. Butter both surfaces; broil to toast lightly. Mix well the mayonnaise, cheese and garlic. Spread mixture generously on both buttered surfaces. Sprinkle lightly with finely chopped basil. Broil until golden and bubbly. Slice in wedges and serve hot.
Preheat oven to 450°. In large bag, add all ingredients. Close and shake. Empty potatoes into shallow baking pan. Bake, stirring occasionally, for 40 minutes, or until done. Garnish with parsley (optional).
Salt and pepper to taste. Cook until vegetables are done. Scramble ground beef and onion. Add to vegetables and tomato soup.
Combine all ingredients and mix well. Turn into lightly greased 1 1/2-quart casserole. Cover and bake at 350° for 30 minutes. Remove; cover and continue baking 15 minutes. Serve with roast chicken, turkey or Cornish hen.
Mix together soup, broth, chilies and pepper. Set aside. Soften tortillas by dipping, one at a time, into hot oil. Drain on paper towels and stack.
Prepare hot coals for grilling. Place the ground turkey in a bowl and mix well with the scallions, bell pepper, garlic, cilantro and spices. Season to taste with salt and pepper. Gently form into 4 patties. Grill patties over hot coals, 3-inches from heat, for about 5 to 6 minutes per side. If desired, spread buns with mayonnaise-type dressing and top burgers with avocado slices. Serve immediately.
Mix first 5 ingredients together in a bowl on low with a mixer. Pour into crust; put in freezer overnight. Drizzle with chocolate sauce.
Mix corn muffin mix, egg and milk until just moistened. Set aside. Mix ground beef, sausage, onion and garlic in square baking dish, 8 x 8-inch. Microwave at High (100%) until meat loses pink color, 5 to 9 minutes, stirring once to break up beef. Drain. Stir in tomatoes, corn, tomato paste, chili powder and salt. Microwave at High (100%) until mixture thickens, 4 to 8 minutes. Stir in olives.
Beat the milk, 1 cup sugar, Dream Whip and cream cheese until thick and stands up in a peak. (Takes about 8 to 10 minutes.)
Mix crushed cookies and hot water in a small bowl. Spread evenly in the bottom of crust. Beat cream cheese and sugar in large bowl on medium speed of mixer until smooth. Add milk and extract. Beat until smooth. Gently stir in Cool Whip and food coloring. Spoon mixture into crust. Smooth with spatula. Refrigerate for 3 hours or until set. Garnish with a dollop of whipped topping and a cherry before serving. Keep refrigerated.
Cream shortening, sugar and egg yolk; add flour. Work with hands until blended. Press firmly on bottom and sides of 9-inch pie pan. Bake at 400° for 8 to 10 minutes or until edges brown; cool thoroughly. Fill with your favorite Jell-O pie mix.
Whip cottage cheese and Cool Whip together. Add dry Jell-O. Fold in pineapple and oranges.
Cream the powdered sugar and cream cheese. Spread about 1/4-inch in crust. Spread pineapple, bananas and 1/4 cup nuts. Mix remaining mixture of powdered sugar with Cool Whip. Spread over top. Top with cherries and remaining nuts.
Spray a pan (9 x 13-inch) with vegetable spray. Spread rice in sprayed pan. Layer chicken over rice; sprinkle with salt, pepper and onion soup mix. Cover with foil and bake at 325° for 2 hours. (Can also add 1 can cream of mushroom soup.)
Cream butter and sugar. Add eggs one at a time and beat until fluffy. Mix baking powder with salt until there are no lumps and add flour. Alternately beat in dry ingredients and milk. Add vanilla. Half fill buttered muffin pans or paper baking cups placed in muffin tins. Bake at 425° for about 11 minutes on middle shelf of oven. Makes about 3 dozen.
Melt butter in water. Remove from heat; stir into stuffing. Add egg and sausage. Blend thoroughly. Chill 1 hour, then shape into small balls. Cut bacon strips into thirds, crosswise; wrap one piece around dressing mixture and fasten with toothpick. Place on rack in shallow pan and bake at 375° for 35 minutes or until brown and crisp, turning at 1/2 point. Drain on paper towel. Serve hot. May be made ahead of time.