HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine stuffing mix, water and 2 tablespoons butter. Let stand 5 minutes. Mix gravy, mushrooms and wine; set aside. In skillet/oven, lightly brown chicken in 2 tablespoons butter in skillet. Place in baking pan; top each piece with stuffing, broccoli and gravy mixture. Cover and bake at 350° for 30 minutes.
Mix ingredients together in a bowl. Grease muffin pans well. Spoon into pans. Bake at 350° to 375° for 8 to 10 minutes or until golden brown.
Melt and blend the chocolate chips, sugar and milk. Cool. Separate the eggs. Beat the egg whites. Beat in, one at a time, the egg yolks, then the vanilla or rum flavoring. Fold in the beaten egg whites. Pour into pie crust. Refrigerate. Serve with Cool Whip.
Brown meat and mushroom pieces. Drain excess oil. Cook broccoli as directed on package; drain. Add all ingredients except cheese and mix well. Put thin layer in casserole dish, 9 x 13-inch. Sprinkle with half of both cheeses. Add remaining mixture and sprinkle again with remaining cheese. Bake at 350° for 30 minutes, if using immediately. If for future use, cover tightly with foil wrap before baking and freeze.
Combine olive oil, butter and garlic. Coat scallops with mixture and let marinate 1 to 4 hours at room temperature. In a large skillet, heat 1 inch of oil to 350°. Bread scallops and fry in oil, about 2 minutes on each side. Place on paper towels. Serve with lemon wedges and cocktail sauce for dipping. Use as main course or an appetizer.
Hey kids, this is so easy to make and Mom usually has all the ingredients in the kitchen, except the cocoa, so buy some cocoa and enjoy brownies for a long time.
Mix first 3 ingredients and toss. Pour Ranch dressing over and toss again. Pour warm bacon drippings over and toss. Refrigerate for 1 hour and serve.
Melt chocolate with margarine over low heat. Remove. Gradually blend in milk. Mix sugar, cornstarch and salt together; add beaten eggs and vanilla to dry mixture. Blend into chocolate mixture. Pour into unbaked 10-inch pie shell. Mix the coconut and pecans; sprinkle over top. Bake at 375° for 45 minutes or until top is puffed. Filling will be soft but will set while cooling. Cool 4 hours before serving.
Place in greased or Pammed 13 x 9-inch metal baking pan. Preheat oven to 400°. In large bowl, combine bread crumbs, onion, turkey, spinach, salt, pepper and egg. Shape into 16 meatballs. Place in greased or Pammed 13 x 9-inch metal baking pan. Bake about 25 minutes until meatballs are lightly browned and cooked thoroughly. Heat pasta sauce. Add cooked meatballs and simmer 10 minutes to blend flavor. Serve over rice or spaghetti.
Slash potatoes into thick slices, but do not cut all the way through. Add seasoning to hot water and pour over potatoes. Baste while cooking. About 15 minutes before removing from the oven, drain off most of the broth and thicken slighlty with flour. Pour over potatoes. Sprinkle with grated cheese. Bake in oven at 300° for 2 to 2 1/2 hours.
Mix first 4 ingredients with a mixer on low for 2 minutes. Add eggs, milk and extracts and mix 1 more minute. Pour into pie shell and bake at 450° for 15 minutes, then at 325° for 35 to 40 minutes.
Melt margarine in a large saucepan over low heat. Add marshmallows and stir until melted. Remove from heat. Add Rice Krispies cereal, stir well until coated.
Preheat oven to 350°. In a 13 x 9 x 2-inch baking pan, melt the butter. Add honey, mustard and curry powder and mix well. Coat both sides of chicken pieces with the honey mixture as you place them in the pan, skin side down. Bake for 1/2 hour on each side, basting occasionally. Serve with rice.
Brown beef and set aside. Boil lasagna noodles and set aside. Layer ingredients one by one into buttered cake pan until all ingredients are used. Bake at 400° for 45 to 55 minutes.
Measure soda and buttermilk into quart size bowl. Beat together "until it sounds thick." Stir in blackberry jam and molasses. Set aside. Cream butter, adding sugar and beating until light and fluffy. Add egg yolks one at a time, beating well after each. Have ready the 1 cup of flour sifted with spices. Add this cup of flour and spices. Add blackberry jam mixture. Mix well. Add 2 cups of flour gradually. Fold in stiffly beaten egg whites. Blend well. Last of all, fold in raisins, cherries and nuts floured in remaining 1/2 cup of flour. Stir just to mix evenly. Pour into 10-inch tube pan lined with wax paper and lightly greased. Spread evenly on the top. Bake in low oven (300°) for 1 hour. Reduce heat to 275° and continue baking (without peeking!) another hour. Turn on cake rack to cool. Test for doneness before turning.
In a large bowl, cream the butter with the sugar. Beat in the eggs. Add the melted chocolate, vanilla, grated orange rind and the milk. Stir in the grated zucchini.
In saucepan, cook noodles and drain. In medium bowl, combine soy sauce, catsup, cornstarch and 1/2 teaspoon of salt. Add flank steak to mix and stir until covered. In skillet over medium-high heat, add 2 teaspoons of oil and cook carrots and onions until crisp and lightly browned. Remove to another bowl. In same skillet over high heat, add 2 more teaspoons of oil. Cook mushrooms until tender and liquid evaporates. Remove to bowl with carrots and onions. Add steak to oil with mixture. Cook about 5 minutes. Stir in veggies and 1/2 cup of water; heat through. Stir occasionally. Serve over noodles.
Cut veal into serving pieces. Cook onion and garlic in 3 tablespoons olive oil for 5 minutes. Add tomatoes, salt and pepper; simmer, uncovered, for 10 minutes. Add tomato sauce and oregano. Simmer 20 minutes longer. Combine crumbs and 1/4 cup of grated cheese. Dip veal into egg, then into crumbs. Brown in 3 tablespoons olive oil in skillet.
Dissolve Jell-O in boiling water. Add frozen strawberries. Stir occasionally until thawed. Add crushed pineapple and bananas which have been diced. Pour 1/2 of mixture into a large glass bowl. Chill until firm. Decorate with cream, if desired.
Fill blender with water, juice, malt and sugar; blend together. Serves 4.
Bake Homestead Yellow Cornbread (see recipe in this cookbook), crumble when cool in a 2-quart bowl. Lightly brown onions and celery in margarine or butter. Add eggs, pepper and poultry seasoning to the crumbled cornbread. Add the onions and celery. Add chicken or turkey stock. Stir and pour into a well-greased pan (6 or 8-inch square). Bake at 350° for 30 minutes or browned to your liking.
In skillet, cook meat, stirring until brown. Discard excess fat. Add 1/2 cup onion. Stir in remaining ingredients. Cover and simmer about 20 minutes. Stir occasionally.
Mix flour, sugar, baking powder and salt. Beat eggs one at a time and pour into ingredients. Add milk, vanilla, melted margarine and corn; mix well. Pour into baking dish and bake at 350° for 1 hour.
Bake in greased (not floured) pan at 350° for 40 to 45 minutes. Cool 10 to 15 minutes. Turn out of pan and glaze with 1 cup 10x sugar and 3 tablespoons lemon juice. Do this while cake is still warm.
Sprinkle chicken breasts with salt; set aside. Cook onion and garlic in oil in 10-inch skillet 2 minutes. Add chicken broth and salsa. Bring to boil. Stir in rice. Arrange chicken breasts over rice. Cover tightly and simmer 20 minutes. Remove from heat. Let stand, covered, until all liquid is absorbed, about 5 minutes. Garnish with tomato, avocado and cheese. Serve with tortilla chips or soft flour tortillas.
Put 1 teaspoon soda in 1/4 cup hot water. Add cinnamon, allspice and vanilla. Mix well. Nuts or raisins may be added. Bake at 350° for 10 to 15 minutes.
Combine eggs, milk and vanilla. In separate bowl, combine dry ingredients. Add wet ingredients to dry. Add melted butter. Whisk until batter is smooth, but do not overmix. Nuts can be added at this point, or sprinkled on waffle prior to cooking. Cook waffles until golden brown. Top with whipped cream and grated walnuts, if desired.
Dissolve the jello in 1 cup boiling water. Add 2 1/2 cups cold water. Add blueberries and pineapple. Let jello set.
Remove bones and skin from chicken. Pound flat with heavy pan; cut in half. Arrange slice of cheese and ham on each piece of chicken. Fold short sides over filling; roll up lengthwise. Secure with wooden toothpicks. Dust with flour; dip into beaten egg. Coat with crumbs. Arrange rolls on microwave tray or baking dish; dot with butter. Cover lightly with waxed paper. Microwave on High for 4 minutes. Uncover; microwave 2 minutes more or until chicken is tender. Season to taste with salt and pepper. Serves 4.
Peel shrimp. Mix together shrimp, tomato, onion, garlic, and jalapeno. Stir in olive oil and parsley; season to taste with salt and pepper. Top with sliced avocado. Serves 4.
In a large saucepan, brown beef and onion; drain. Add corn, tomatoes, kidney beans, tomato sauce and taco seasoning. Cover and simmer for 15 minutes, stirring occasionally. Serve with corn chips, cheese and/or sour cream, if desired. Yield 4 to 6 servings (1 1/2 quarts).
Season the chops to taste with salt, pepper and garlic. Put bread crumbs and cheese in one bowl. In another bowl, put eggs, milk and salt.
Mix all ingredients well. Bake at 350° until brown on top (approximately 20 to 25 minutes). Serve with Club crackers.
Mix all ingredients and spread on waxed paper. Freeze. Can be divided into small servings. A good snack.
In a pot, combine vegetables, garlic and ginger. Saute 10 minutes in 1/2 cup broth. Add all the rest of the ingredients. Simmer 1 minute.
Spread buttered tortillas in bottom of 13 x 9 x 2-inch dish. Spread all of chicken over tortillas. Sprinkle half of cheese over chicken. In a saucepan, put onions, chilies, oleo, soup and milk. Simmer 10 minutes. Pour over chicken layers. Add another layer of tortillas and rest of cheese. Bake at 350° for 30 minutes or cover and freeze for later.
Melt cheese in top of double boiler. Mix all ingredients thoroughly; roll into small balls. May be frozen at this point or baked at 375° until lightly browned.
Grease 2 (15 1/2 x 12-inch) baking sheets. Keep warm. Put sugar, syrup and water in a 3-quart casserole. Cook in microwave oven on Full Power for 8 to 10 minutes or until soft ball stage. Stir occasionally while cooking. Stir in peanuts. Cook for 8 to 10 minutes or until hard ball stage. Stir in butter and soda. Pour half of candy on each sheet, spreading to 1/4-inch thick. Cool. Break into pieces. Store in airtight container.
In large roasting pan with lid, mix onion soup mix, mushroom soup, milk, and hot water together. Add rice, mix well. Lay chicken pieces on top of liquid mixture. Cut butter over top. Cover pan. Cook at 350° for 1 1/2 -2 hours. Rice should be soft, some liquid. Don't cook too long or rice will be dry. Start checking for doneness after 1 1/2 hours.
Place apples in pie shell and sprinkle with cinnamon. Cream 4 tablespoons of butter, sugar and eggs; add salt, vanilla flavor and cream cheese until just smooth. Pour over apples. Combine brown sugar, flour, 4 tablespoons butter and pecans. Crumble this mixture on top of pie. Bake at 375° for 45 minutes. Reduce heat to 350° and continue to bake for 15 minutes.
Heat oven to 400°. Spoon apple filling into 8 to 10 custard cups.
Combine flour, baking soda, ginger, cinnamon, cloves and salt. In another bowl, mix margarine, egg, molasses, vinegar and milk until smooth. Add dry ingredients to this mixture, beating well. Cover. Chill 1 1/2 hours.
Wash and break cauliflower into flowerets. Combine with next 3 ingredients in medium mixing bowl. Toss gently. Stir together remaining ingredients and pour over vegetables. Stir well. Spoon into serving bowl. Cover and chill.
Separate garlic into cloves and peel. Place in small ramekin and cover with olive oil. Wrap with foil. Bake at 400° for 30 minutes. Place garlic and 1 tablespoon of oil from baked garlic in food processor. Add butter and puree; season with salt and fresh ground pepper.
Rinse and pick over beans. Place beans and water in a stock pot; bring to a boil. Reduce heat and simmer 5 minutes. Cover and let sit one hour. Return to heat and simmer 1 hour longer. Drain, reserving 2 cups liquid. Set aside. Brown meat, onions, garlic, carrots and green pepper in the pot. Add tomatoes, tomato sauce and seasonings. Return beans and reserved liquid to the pot. Cook 1 hour. Add cooked macaroni and a splash of wine. Serves a crowd and freezes well.
Combine vinegar, salt, pepper and dill weed. Combine bacon, onion and remaining combined ingredients and pour over beans in 2-quart casserole dish. Bake at 350° for 1 hour or microwave until done.
In a Dutch oven, brown sausage with onion; drain excess fat. Add the celery, green pepper, sugar, salt, basil, oregano, pepper and tomatoes. Cover and simmer 1/2 hour. Add zucchini; simmer 1/2 hour or more. Sprinkle with Parmesan cheese, if desired. Yield: 2 quarts.
Prepare cherry Jell-O according to package directions and let congeal. Combine Eagle Brand milk and Cool Whip. Refrigerate 1 hour. Add remaining ingredients along with Jell-O (cut into small pieces). Toss to mix well and refrigerate overnight.
Preheat oven to 350°. In a 13 x 9-inch pan, combine graham cracker crumbs and margarine. Press into bottom and up sides of pan. Bake 10 minutes. Set aside. In medium bowl with electric mixer on medium speed, beat pudding mix, cheese, dry milk, sugar, vanilla and 1 1/2 cups water until blended. Pour over crust.
In a large bowl, combine fruit cocktail, bananas, apples, grapes, cherries and marshmallows. Fold in whipped cream; refrigerate. Just before serving, garnish with strawberries.
Heat applesauce; add cherry jello and cool. Add ginger ale and orange juice. Congeal.
Brown ribs in iron skillet. Mix ketchup, water, brown sugar, vinegar and onion. Pour over ribs in baking dish. Cover and bake 1 1/2 hours at 350°.
Brown hamburger and drain. Add catsup, chili powder and beans. Cover with grated cheese and onions last. Bake at 300° for 20 to 30 minutes. Delicious with taco chips!
Place cinnamon in a large pot with water and orange rind. Bring to a boil. Reduce heat and let simmer. The combination of cinnamon and orange will fragrance every room in your home. It will smell clean, fresh and delicious.
Melt margarine in heavy skillet; saute celery and onion until tender. Pour into greased casserole. Dribble soup over. Add cheese and rice; stir in salt and cooked broccoli. Bake, uncovered, in a 350° oven for about an hour.
Roll tablespoon of dough in a ball. Dip fork in sugar and press to flatten cookie. Bake at 350° until light brown.
Peel and chop eggplant. Core and chop apples. Finely chop onions. Put the pickling spice in cheesecloth. Put all ingredients in pan, except sugar, and simmer for 30 to 40 minutes. Add sugar and simmer until thick and lustrous.
Mix first 7 ingredients. Put in Pam sprayed casserole and top with shredded cheese. Bake at 350° until it bubbles. Remove from oven and spread French fried onions on top. Bake 15 minutes more.
Mix well and form into 2 rolls. Chill overnight. Bake at 350° for 1 hour.
Mix Jell-O and pineapple and bring to a boil. Add marshmallows, stir and cool for a few minutes. Add sour cream and nuts. Fold in Cool Whip. Add sugar if needed. Pour into Jell-O mold and chill.
Alternate a layer of cabbage with a layer of onions. Put 7/8 cup sugar on top. Bring remaining ingredients to a boil for 2 to 3 minutes. Pour over cabbage and cool completely. Refrigerate. Next day, stir and repeat for 3 days. Can also be eaten immediately.
Brown meat in large skillet; season with garlic salt and Worcestershire sauce. Make sure meat is in a crumbly texture. After meat is cooked, place chunks of cheese on top and cover pan with lid. Simmer on low until the cheese melts and stir mixture thoroughly. Spoon meat mixture on party rye slices and serve warm.
Add all ingredients together except onions using only 1/2 of these now. Bake in casserole dish at 350° for 1/2 hour, then add remaining 1/2 of onions on top. Don't stir. Bake until onions are crunchy, about another 5 minutes.
Beat egg whites until foamy. Gradually add sugar and beat until stiff. Add pinch of salt and vanilla. Add red or green food coloring if you like. Fold in pecans, cereal and coconut. You may use corn flakes or miniature chocolate chips if desired.
Mix together margarine, flour and milk. Set aside. Combine all other ingredients. Pour into 3-quart casserole dish. Pour first mixture on top for crust. Bake at 375° for 1 hour or until crust is brown.
Heap pecans in middle of cookie sheet. Pour melted butter or margarine over pecans and sprinkle onion salt or powdered on pecans. Mix this mixture around with a fork or spoon and spread to all corners. May want to add regular salt to taste. Bake at 200° for about 1/2 hour. Turn with spatula every 15 minutes. Bake until lightly toasted. Delicious!
In stew pot filled 1/2 with water, put in peeled whole potatoes, carrots and whole peeled onions. Add salt and pepper to water and taste. When potatoes and other vegetables are almost cooked, add frankfurters and simmer for 15 to 20 minutes. Serve with French or Italian bread. Serves 4 to 5.
Heat one large chopped onion with frozen broccoli and oleo until onion is tender and broccoli is thawed (you can put in 1/2 cup of celery with onion, if desired). Add milk, Cheez Whiz and cream of chicken soup. Bring to a boil. Measure 1 cup of regular rice, before it is cooked, and cook as directed. Mix cooked rice and broccoli mixture together. Put in a casserole pan and bake at 375° until bubbly hot.
Heat oven to 450°. Stir soup; add water. Slowly blend in chicken, peas and pimento. Put in a greased 9 x 13-inch pan. Top with biscuits. Bake at 450° for 15 to 20 minutes. Serves 6.
Cut 4 pieces of foil. To each piece, add 1 carrot, 1 onion, 1 potato and 1 tbsp. butter; salt & pepper to taste. Wrap snugly and seal. Bake on a cookie dish at 350 degrees for 45 60 minutes or until done.
Mix soft drink mix with water. Add ice cream. Stir until melted. Just before serving, pour in carbonated beverage. Makes 32 servings, 1/2 cup each.
Cut potatoes in serving size. Put in pan and almost cover with water. Add remaining ingredients. Cook until tender, but not soft. Place in a baking pan. Slice 1 medium size orange thin; add to syrup. Cook until syrup drops heavy off spoon. Pour over potatoes. Bake 20 to 25 minutes at 350°.
Melt first 5 ingredients together. Split dinner rolls and spread on both sides. Place a slice of ham and cheese in each roll. Heat until cheese melts.
In a pint-sized Ziploc bag, put milk, sugar and vanilla in bag. Mix well.
Combine first 9 ingredients. Pour into 9-inch pie plate. Drain peaches and arrange on top of crust mixture leaving 1/2-inch between the sides. Combine cream cheese, peach juice, sugar and vanilla and spread on top of peaches. Sprinkle with cinnamon. Bake at 300° for 30 to 45 minutes. Cool and enjoy.
Mix well and pack firmly into greased loaf pans, 3/4 full. You will need 3 loaf pans, about 12 x 4-inch. Bake in moderate oven for 1 hour.
Combine 3/4 cup sugar, flour, 3 tablespoons cocoa and baking powder. Blend in milk, applesauce and vanilla. Beat until smooth. Pour into an 8 x 8 x 2-inch pan. In small bowl, combine remaining sugar, brown sugar and 4 tablespoons cocoa. Sprinkle evenly over batter. Pour hot water over top. Do not stir. Bake 40 minutes at 350°.
Season meat with salt and pepper in shallow dish with flour and 1 teaspoon pepper. Dredge steak in flour. Dip in eggs, and then back in flour again.
Saute celery and onions in butter. Cook broccoli and rice as directed on package. Combine remainder of ingredients. Stir in broccoli. Sprinkle paprika on top. Bake at 350° for 30 minutes.
In a medium saucepan, combine sugar, evaporated milk, beaten egg yolks and shortening. Cook and stir over medium heat until mixture comes to a boil. Remove from heat. Stir in vanilla, coconut and pecans. Cool 15 minutes. Spread only between layers and on top of cake.
Remove skin from chicken and cut chicken into 1-inch strips. Mix flour, salt and pepper. Lightly coat chicken strips with flour mixture. Melt butter in a frying pan over medium heat. Add chicken and cook on both sides until browned, about 8 to 10 minutes. Serve with mild salsa, meatless spaghetti sauce or plain yogurt mixed with green onions.
Dust well-greased Bundt pan with first 2 ingredients. Mix together cake mix, pudding and poppy seed. Beat in remaining ingredients. Pour into prepared Bundt pan and bake at 350° for 45 to 50 minutes until toothpick comes out clean.
To melted butter, add garlic, parsley, paprika, cayenne and cooking sherry; mix well. Add bread crumbs. Place shrimp in a 11 x 7-inch baking dish. Spoon butter mixture over. Bake at 325° for 20 to 25 minutes. Sprinkle with chopped parsley before serving.
Puree berries in blender. Strain through a sieve to remove seeds. Whisk the puree together with syrup, vinegar, mustard, tarragon, sugar and sour cream. Chill.
Brown ground chuck, then add seasonings and finish cooking. Put small amount picante sauce in bottom of 9 x 12-inch baking pan. Line with flour shells. Cover with refried beans and thin layer of picante sauce. Layer shells, then ground chuck, then shells, then cheese (save shredded cheese for top) and picante sauce, then shells. Cover with picante sauce and shredded cheese. Bake at 350° for 35 minutes or until melted and sauce is bubbling.
In medium bowl, combine all ingredients; blend well. Spoon into crock or small bowl. Cover; refrigerate until firm. Serve with assorted crackers.
Boil chicken. Debone and cut or tear into small pieces. Add soup and broth, salt and pepper (pre-mixed) to chicken and add eggs. Toss until chicken is coated. Pour into buttered casserole.
Thoroughly dissolve cornstarch in water. Stir constantly while cooking over medium heat until mixture comes to a boil, loses whiteness and starts to thicken. Lower heat and continue stirring about 2 minutes until mixture is very thick and smooth. Let cool slightly. Color by stirring in powdered or liquid tempera or food coloring. Leftover can be stored in a covered jar in the refrigerator.
Bring bouillon to a boil. Add washed wild rice; cover and simmer for 1 hour. Remove from heat. Saute mushroom caps in butter. Mix rice, almonds, herbs and spices and fill mushroom caps. Drizzle with fresh lemon juice. Bake on cookie sheet at 300° for 15 minutes. May easily be prepared a day prior to re-heating.
Trim off large leaves of broccoli and remove tough ends of lower stalks. Wash broccoli thoroughly and cut into spears. Arrange spears in a vegetable steamer over boiling water. Cook and stem for about 5 minutes or until crisp-tender. Drain. Transfer to a serving platter. Sprinkle with grated lemon rind, salt and pepper. Garnish with lemon rind curls, if desired.
For best results, use unbleached flour. Scald milk and stir in butter; cool to lukewarm. Add yeast and stir until dissolved. Add this to the basic batter from Sourdough Bread #2. Add 2 cups flour; mix well. Blend sugar, salt and soda; sprinkle over top of dough and stir in gently. Cover bowl and set in warm spot. Let rise for 30 minutes. Stir down; add remaining flour until too stiff to stir with spoon. Turn out on floured board and knead, adding flour as required until dough is smooth and satiny. Better too wet then dry. Divide in half; place in greased bread pans and butter tops. Bake for 20 minutes at 425°, then 40 minutes at 325°.
Preheat oven to 425°. Melt 1 tablespoon butter in a skillet. Add brown sugar and apples; stir to coat. Cook over medium-low heat for about 1 minute, stirring occasionally. Remove from heat; set aside. Melt 4 tablespoons butter in a 10-inch ovenproof skillet, tilting pan to coat the sides. Whisk milk, flour, eggs and cinnamon in a medium bowl. Pour into skillet; cook for 1 minute. Place into oven; bake until puffed and golden, 12 to 15 minutes. Sprinkle with powdered sugar; serve immediately.
Combine all ingredients in a saucepan and cook over low flame for about 10 minutes. Stir.
Mix sugar, brown sugar, eggs, cooking oil and vanilla. Add plain flour, baking soda, salt, nuts, dates or raisins, cornflakes, rolled oats and coconut. Mix well and drop on greased cookie sheet. Cook at 325° until done.