HumbleIntelligence/food-ner-1-Million huggingface dataset:
Make 2 rolls and wrap in wax paper. Chill. Slice and bake 8 to 10 minutes at 400°.
Rinse chicken. In plastic bag, combine flour, salt, paprika and pepper. Add a few chicken breasts at a time to bag; shake to coat. Remove chicken from bag. Reserve remaining flour mixture. In 12-inch skillet, heat cooking oil. Add chicken and cook, uncovered over medium heat for 10 to 15 minutes, turning to brown evenly. Reduce heat; cover tightly. Cook 30 minutes. Uncover and cook 10 to 15 minutes more or until chicken is tender and no longer pink. Drain chicken on paper towels. Keep warm.
Preheat oven to 400°. Combine both corns. Add seasonings. Beat in eggs. Stir in milk. Fold in cracker crumbs. Add butter. Stir well. Pour in large 2-quart buttered baking dish. Bake 45 minutes until fairly firm in center and browned. Serves 8 to 10 people.
Preheat oven to 275°. Pour rice in a 9 x 13-inch pan. Melt margarine or butter and soups together in a pan on top of stove. When melted, pour half of this mixture over the rice. Take boneless chicken breasts and lay on top of rice mixture. Pour remaining soup mixture on top. Bake at 275° for 2 hours.
Cream all ingredients together (except 8 ounces Cool Whip). Spread into a graham cracker pie crust. Cover with Cool Whip. Chill. Makes 2 pies.
Use mixer and mix dry cake mix and lemon pie filling. Pour into a floured and greased 9 x 13-inch cake pan or 10 x 15-inch cookie sheet. Smooth out and make sure batter is even. Bake 25 minutes at 350°. Frost with a thin glaze, using powdered sugar and lemon extract.
Combine cream cheese and strawberries in a bowl; add lemon peel and lemon juice. Cover and refrigerate at least 1 hour. Serve with assorted fruits.
In a skillet, saute celery in butter for 5 minutes. Add onions; saute for 5 minutes. Place in a large bowl; set aside. Cut hot dogs lengthwise into quarters, then cut into thirds. In the same skillet, saute the hot dogs for 5 minutes or until lightly browned; add to vegetables. Set aside 1 cup. In a large bowl, combine eggs, milk, sage, and pepper. Add the remaining hot dog mixture. Stir in corn bread mixes. Add 1 1/2 C. of cheese. Spread into a shallow 3 quart baking dish. Top with reserved hot dog mixture and remaining cheese. Bake uncovered, at 400 degrees for 30 minutes or until golden brown. Yield 12 servings.
Bake your favorite pie crust recipe or frozen pie crust. Over medium heat on top of stove, add all ingredients and stir constantly until mixture coats the spoon. (Mixture will be thick and stiffen as it cools in pie crust.) Pour the mixture into the pie crust. Top with meringue or Cool Whip. (See Meringue recipe in this section.)
Mix together sugar, zucchini, eggs and oil. Add flour, salt, soda, cinnamon, baking powder, nuts and vanilla. Bake in 2 greased and floured loaf pans at 350° for 1 hour.
Wash spinach well; remove stems. Sprinkle salt all over spinach (2 to 3 tablespoons salt). Let set for 15 minutes, then rinse spinach. Drain and squeeze off all liquid. In a large bowl beat the eggs; add the cottage cheese and Feta cheese, parsley and onion and fold in the spinach.
Place skinned and halved chicken breasts in ice water. Preheat oven to 425°. Place yogurt into a bowl. Coat baking sheet with 4 sprays of light vegetable oil. Toss all breading ingredients in a large plastic bag. Shake well to mix. Remove chicken from ice water and roll in yogurt. Place in plastic bag to coat. Place all chicken on baking sheet. Spray once. Bake 1 hour. Turn chicken every 20 minutes.
Mix oatmeal, orange peel and walnuts in large bowl. Combine butter, brown sugar and evaporated milk in saucepan. Cook over medium heat, stirring constantly. Boil 3 minutes. Remove from heat; add marshmallows. Stir until melted. Pour over oatmeal mixture; blend. Drop from teaspoon onto waxed paper. Makes 3 1/2 dozen.
Combine all ingredients. Bake at 350° for 45 to 55 minutes.
Place ingredients in blender container; blend on high speed until foamy. Serve cold. Makes 8 (1/2 cup) servings.
Mix butter and flour in a saucepan. Cook over low heat for one minute. Take off burner; mix in paprika, mustard, chili powder and pepper sauce. Add milk, jalapeno peppers (finely chopped), cheese and crushed garlic. Mix well. Add rest of ingredients and cook over low heat until thick, stirring constantly to avoid lumping.
Cut each biscuit into 4 pieces. Roll pieces in white sugar and cinnamon mixture. Drop into a Bundt pan. In a small saucepan, melt brown sugar and margarine. Pour over biscuit pieces. Put pan into cold oven, turn oven to 350° and bake 25 to 35 minutes. Turn out of pan immediately. Serve while hot.
Combine cream cheese and mayonnaise. Add onion. Add chopped, dried beef and mix thoroughly. May add more mayonnaise, if needed, for consistency. Chill.
Stir together first 3 ingredients in a large bowl. Combine flour and next 3 ingredients. Gradually stir into egg mixture. Set aside.
With an electric mixer, beat eggs with sugar at high speed for 2 minutes. Reduce speed to low and beat in vanilla, flour, grated walnuts, cocoa and baking powder just until blended. Fold in chopped apricots and walnuts.
Combine water, lemon juice and vanilla; stir in nonfat dry milk powder. Beat 5 to 10 minutes or until stiff; add sugar. Beat 1 to 2 minutes.
Remove crusts and spread cheese after it is at room temperature. Cut bread in half, roll bread half, wrap with 1/2 strip of bacon and fasten with toothpick. Bake at 400° for 15 minutes. Cool and freeze. When ready to serve, heat again for 15 minutes at 400°. Serve warm.
Cook potato in enough water to make 1 cup. Scald milk. Soften yeast in 1/4 cup water. Add 1 teaspoon sugar. Combine milk and potato water. Cool to lukewarm. Add yeast. Add 2 cups flour. Let rise until light sponge has formed, about 1/2 hour. Cream sugar and shortening. Add salt, beaten eggs and about 4 1/2 cups flour; knead until smooth. Let rise about 2 hours.
Arrange small slices of angel cake in dessert dish. Place your choice of filling on cake. Top with your choice of topping.
Beat eggs; add sugar. Let stand for 20 minutes. Heat milk. When hot, add butter. Sift dry ingredients together. Add flour mixture, a little at a time, to sugar and egg mixture. Add vanilla, milk and butter. This makes a thin mixture. Bake in tube pan at 350° for 40 minutes.
Dissolve Jell-O in boiling water. Let cool a bit. Add cold water and blackberries. Let set until firm. Add topping.
Dissolve yeast in 1/2 cup water. In a large bowl, combine potato water, butter, sugar and salt. When this has cooled to warm, add the yeast mixture and 3 cups of flour; beat well. Gradually add remaining 3 1/2 cups of flour. Finish by kneading on a floured board until smooth. Place in greased bowl, turning once to coat top. Cover and let double in size (1 to 1 1/2 hours). Knead down in bowl. Divide into 24 pieces. Shape into balls and place on greased cookie sheets. Cover and let rise 45 to 60 minutes. Sift flour over tops before baking. Slash tops with shears. Bake at 425° for 20 to 25 minutes. Cool on wire racks.
Cook meat overnight in crock pot; no water just meat. Add all other ingredients and cook until tender.
Cook hamburger and drain well. Add peppers and onion, cook. Stir in all ingredients except cheese. Spoon 1/2 of mixture in baking dish, top with 1/2 of cheese. Repeat layers and cover with foil, bake 45 minutes at 350°.
Mix all ingredients in saucepan. Simmer 15 minutes. Makes about 1 quart.
Cook broccoli in 1/4 cup water until tender; drain broccoli. Beat eggs, then add cream of mushroom soup, melted cheese and milk; blend. Put broccoli in casserole dish and pour mixture over the broccoli. Sprinkle Ritz crackers over top. Bake at 350° for 30 to 40 minutes.
Mix all ingredients together. Bake in large casserole dish at 350° for 30 minutes. This recipe can be cut in half for a 9 x 13-inch casserole.
Preheat oven to 325°. Score ham and stud with the whole cloves. Place ham in foil lined pan.
In a large bowl, mix soup mix, honey and mustard; set aside. Cut wings at joints and discard tops. Add to soup mixture. Toss to coat. Place chicken in baking pan. Bake at 400°, turning once, for 45 minutes or until chicken is done. Yields 36 wings.
Mix brown sugar and flour. Add eggs, milk and vanilla. Top with crushed pecans. Bake at 350° until crust is brown.
Melt butter and cream with sugar. Add slightly beaten egg yolks, salt, then flour. Beat egg whites stiff in a small bowl. To the other ingredients, add lemon juice and milk. Now fold in egg whites. Put in preheated oven at 350° for 10 minutes. Lower heat to 325° for about 30 minutes until golden brown. It still will be wiggly.
Mix milk and dates in saucepan together. Bring this mixture to a boil for approx. 2 minutes. Take off heat and add nuts. Crumble crackers on a baking dish. Spread mixture onto the crackers. Bake 350 degrees for 7-10 minutes.
Prepare apples. Mix 1/2 cup sugar and cinnamon and mix with apples. Arrange in unbaked pie shell.
Wash peas and put in a large saucepan; add ham bone, onion, 3 lemon slices, carrots, celery and water. Simmer 6 hours. Discard ham bone and lemon slices.
Combine cake mix, oil, eggs and oranges. Mix with mixer until well blended. Bake in 3 (8-inch) or 2 (9-inch) round pans that have been greased and floured. Bake at 325° for 25 to 30 minutes. Cool on cooling racks.
Stir together oats and water; set aside. In a large bowl, stir together flour, sugar, cocoa and soda. Add margarine, oat mixture and vanilla; beat at medium speed for 2 minutes. Add eggs. Beat 2 more minutes. Pour into greased 9 x 13 x 2-inch pan. Bake at 350° for 35 minutes. Cool in pan 10 minutes, then turn out on rack and cool completely. Sprinkle with confectioners sugar. Cut into squares. Yield: 24 squares.
Over low heat, heat the oil. Add the garlic and parsley and brown, being careful not to burn. Add 4 cans of crushed and 2 cans of the pureed tomatoes. Add the basil. Chop up one of the carrots into tiny pieces and throw it into the sauce. Peel and place the second carrot in the sauce to absorb the acid from the tomatoes. Simmer over low heat for 4 to 6 hours. Discard the whole carrot and serve the sauce with your favorite pasta. Remaining sauce can be frozen for later use.
Preheat oven to 350°. In medium bowl, beat eggs. Add brown sugar and mix. Pour in corn syrup and mix. Add melted butter and vanilla; mix.
Melt butter in a large nonstick skillet over medium heat. Add bell pepper, green onions and garlic and saut 3 to 4 minutes or until vegetables are tender. Stir together bell pepper mixture, chicken and next 5 ingredients in a bowl. Shape chicken mixture into 8 (3 1/2-inch) patties. Fry 4 patties in 2 tablespoons hot oil in a large skillet over medium heat 3 minutes on each side or until golden brown. Drain on paper towels. Repeat procedure with remaining 2 tablespoons oil and patties. Serve immediately with Creole Sauce.
Chop nuts, beat eggs, add sugar, then oil; combine dry ingredients. Add the first mixture alternately with zucchini; stir in walnuts and vanilla. Turn into 2 greased and floured bread pans. Bake at 350° for 55 minutes. Let stand 10 minutes. Turn onto rack.
Melt margarine and marshmallows. Stir in popcorn and M&M's. Press in buttered 9 x 13-inch pan. Cool. Cut into squares.
Melt margarine in saucepan and saute the onion and carrot until onion is slightly golden, about 15 minutes. Add the contents of the can of corn plus the can of milk. Add salt and pepper to taste and simmer on low heat until hot. Makes 3 servings.
Mix mayonnaise and pickle juice. Layer corn bread (crumbled) and vegetables. Pour dressing over layers. Store in refrigerator.
Slice zucchini in half lengthwise and scoop out pulp; save. Puree pulp and tomatoes in food processor. Brown ground beef in skillet. Add onion, Worcestershire sauce, tomatoes and pulp. Season with Prudhommes Cajun seasoning, about 1 1/2 teaspoons or to taste. Stir in bread cubes. Remove from heat.
Mix dry ingredients separately. Combine milk and egg. Stir in oil. Add liquid to dry ingredients. Stir only enough to mix. Pour into greased 8 x 8 x 2-inch pan. Bake at 400° about 25 minutes. Serve with butter or syrup.
In heavy saucepan on medium heat, cook 3/4 cup of sugar, stirring constantly, until melted and golden brown. Immediately pour into greased 2-quart casserole flan pan. Tip dish to coat bottom of dish. Place in large baking pan.
Boil condensed milk in can in boiling water for 4 hours. Make sure water is covering can at all times. Let cool in can. When cool, pour into pie shell and top with Cool Whip.
Combine bread crumbs, sugar, onion powder, paprika; set aside. Combine egg and mustard. Roll chicken in egg mixture and then put the bread crumbs on the chicken. Bake at 350° for 1 hour.
Mix together with mixer the cake mix, 1/2 cup evaporated milk and 3/4 cup soft butter. Pour half the mixture into a 13 x 9-inch greased pan. Bake at 350° for 5 minutes. Melt caramels and 1/2 cup evaporated milk. Pour over baked mixture. Sprinkle pecans and chocolate chips over mixture. Spoon rest of batter over mixture and bake 15 to 20 minutes at 350°. (Do not try to spread or stir.)
Brown ground beef and drain fat. Combine meat, soup and cheese. Heat until melted. Serve with nacho chips or Tostitos.
Mix jello with 1 less cup of water and let come to a thin mold. Have cream cheese real soft and mix into jello. Add crushed pineapple and mix. Fold in Cool Whip. Mold and set.
Melt butter. Pour half and half into pan. Boil slowly. Add red cayenne pepper to taste. Shred Parmesan cheese and add to sauce mixture. Stir cheese with wire whip until melted (cooking time about 20 to 25 minutes), turn off. Boil noodles until done (7 to 9 minutes); drain. Right before you pour the sauce on the noodles, heat it up to get the lumps out.
Preheat oven to 450°. Cut margarine into flour until mixture resembles coarse crumbs. Add buttermilk to make a soft dough. Stir with a fork until dough leaves sides of bowl. Turn out onto lightly floured board; knead just until smooth. Roll dough to 1/2-inch thickness; cut with floured 3-inch cutter. Place biscuits on ungreased baking sheet. Brush tops of biscuits lightly with melted margarine. Bake for 10 to 12 minutes, or until golden brown. Makes 12 to 14 biscuits. These may be frozen. Bake for 5 minutes; seal in bag. Finish baking when used.
Pour all of juice from fruit into bowl. In another bowl mix fruit. Measure 2 cups of juice and mix with pudding. Pour over fruit and stir. Refrigerate 1 hour, then serve.
Heat oven to 400°. Grease bottom of 12 medium muffin cups. Beat egg, stir in milk and oil. Mix remaining ingredients, until flour is moistened. Fill muffin cups 2/3 full. Bake 20 to 25 minutes until golden brown, remove immediately.
Cook noodles; brown meat and onion. Drain grease. Stir in spaghetti sauce and spices to hamburger. Use buttered baking dish; put 1/3 noodles, 1/3 sauce and 1/3 cheeses. Repeat 3 times. Bake at 350° for 1/2 hour. Let stand 10 minutes before cutting.
Make your favorite chili recipe, enough for the number of guests you will be serving. Cook white or brown rice, enough for number of guests. Serve rice with chili on top and allow guests to top as they like with the additional ingredients.
Cook noodles according to package directions. Drain well. Brown meat with onion, green pepper and garlic. Add salt and pepper. Stir in oregano and tomato sauce; set aside. Soften cream cheese; blend with sour cream and cottage cheese. Place 1/2 of noodles in large casserole. Cover with cheese mixture. Place remaining noodles on top. Cover with meat mixture. Bake at 350° for 20 to 30 minutes or until heated through.
Mix sugar and eggs. Add oil and pumpkin. Add spices and dry ingredients. Add raisins and chips. Bake at 350° for 40 to 45 minutes. Makes 6 small loaf pans.
Bake the cake mix according to directions on box in a 9 x 13-inch pan. Mix milk and cream of coconut well together. While cake is hot, punch it full of holes with handle of wooden spoon. Pour the milk mixture over it. Mix Cool Whip and coconut together. Cool cake completely and cover with Cool Whip mixture. Refrigerate and let set at least 24 hours before cutting. Best when made 3 to 4 days ahead of time.
Beat together all ingredients except blueberries, until blended. Mixture will be lumpy. Fold in floured and washed blueberries. Pour in muffin tin. Makes 1 dozen medium size muffins. Bake at 400° for 25 minutes.
Brown ribs in broiler. Mix remaining ingredients and pour over ribs. Bake approximately 3 hours.
Bake cake mix in a large oblong pan, using milk instead of water. Punch holes in the top with a toothpick when done. Bring to a boil the sugar and pineapple. Pour over cake while hot and let cool at room temperature.
Mix all ingredients together. Salt and pepper to taste. Pour into a 3-quart baking dish. Bake at 350° for 25 to 30 minutes. May be frozen before baking.
Saute spinach and crushed garlic in olive oil. Pepper to taste. Spread spinach over pizza crust. Top with crumbled Feta cheese and Parmesan cheese. Preheat oven to 425°. Bake for approximately 10 minutes until cheese is melted.
Slice enough cheese to cover bottom of 8-inch glass pie dish. Peel zucchini and slice medium pieces over cheese and then sprinkle with Italian breadcrumbs. Repeat. Remember to start and end with cheese. For added appearance, top with slices of cherry tomato. Cook in oven at 350° for about 1/2 hour or until brown on edges and bubbly. Cool slightly and serve.
Line 9-inch spring-form pan (sides and bottom) with ladyfingers (reserve some for next layer). Whip together heavy cream and vanilla. Mix cream cheese and sugar. Fold in whipped cream. Spread 1/2 of mixture onto bottom of pan, then layer of ladyfingers. Spread remaining mixture. Refrigerate overnight when ready to serve. Top with cherries.
Layer in order and cook on low for 6 to 8 hours or on High 2 1/2 to 4 hours. (This can be put on before going to work.)
Mix all ingredients. Top with 1 cup cracker crumbs mixed with 1/2 stick melted margarine. Bake until bubbly, about 30 to 40 minutes at 350°.
Mix together the cake mix, margarine and oats. Put three-fourths of the mixture in a 9 x 13-inch pan. Spread jam on top of cake mixture and put remaining mixture on top. Bake at 375° for 25 minutes or until brown. Cut into bars when cool.
Preheat oven to 300°. Grease and flour tube pan. Combine all ingredients. Mix well. Bake 50-55 minutes.
Grease and flour 2 (9-inch) cake pans. In large bowl with mixer on low speed, blend all ingredients for 30 seconds. Beat at medium speed for 2 minutes. Pour into prepared pans and bake for 30 to 35 minutes in 350° oven. Cool 10 minutes before removing from pans. Cool on wire racks. Frost as desired.
Roll dough to 1/4 inch thickness on lightly floured surface. Shape into rectangle and cut into six 8-inch squares. Reserve excess pastry. Place an apple in center of each square. Combine sugar and 1 1/2 teaspoons of cinnamon; mix well. Fill each apple core with mixture and dot with butter. Moisten edges of pastry with water and bring corners to center. Pinch edges to seal. Place in large baking dish. Roll out reserved pastry. Cut into decorative shapes and arrange on top, if desired.
Heat the oven to 350°. Cut the tomatoes in half lengthwise and set aside. Remove the papery outer skin of the garlic and chop the cloves into tiny pieces. Set aside. Cut the basil leaves into tiny pieces and set aside. Place the tomatoes, cut side up, in a 13 x 9-inch baking dish. Salt and pepper lightly. Mix together the garlic, 1/3 cup of the parsley and 2 tablespoons of the olive oil in a small bowl. Place the garlic mixture on the tomatoes and drizzle 2 more tablespoons of the oil over all. Bake, uncovered, until the tomatoes are mushy, about 45 to 50 minutes. About 20 minutes before the tomatoes are done, put a large pot of salted water on for the spaghetti. When the water is boiling, add the spaghetti. Stir. After about 12 minutes, start testing every minute or so until the spaghetti is tender, but firm. Drain. Mix together the remaining parsley, olive oil, the butter and the basil in a large bowl. Add the tomatoes and spaghetti. Toss to mix well and serve. Makes 4 to 6 servings.
Pour boiling water over oatmeal and let stand for 20 minutes. Cream together white sugar, brown sugar, oleo and eggs and add to oatmeal mixture (or add oatmeal to it). Add dry ingredients and Mix well. Pour into a greased and floured 9 x 13-inch cake pan. Bake for 35 to 40 minutes at 350°.
Heat chili in saucepan and dip each tortilla in the hot chili. Place cheese and onion in center of each tortilla. Roll each tortilla and place, seam side down, in shallow baking dish. Cover with remaining chili. Top with grated cheese. Bake in 350° oven for 15 minutes or until cheese melts.
In covered large saucepan, cook onions in butter over low heat for about 30 minutes, stirring occasionally. Add consomme and Worcestershire sauce; heat to boiling. Reduce heat; cover and simmer for about 30 minutes. Place 1/2 slice toasted bread in each of 4 soup bowls. Pour hot soup over bread; sprinkle with Parmesan cheese. Makes 4 servings (1 cup each).
Beat egg and sugar together until light. Add milk and then the melted butter and vanilla. Sift flour, salt and baking powder twice. Add to liquid mixture and mix well. Add blackberries, stirring gently. Pour into greased 8 x 8-inch pan. Bake at 350° for about 45 minutes.
Combine cream cheese and peanut butter, mixing until well blended. Add sugar and milk; mix well. Spoon mixture into pie crust and chill. Spread preserves onto chilled pie and top with whipped topping.
Combine and mix together all of the ingredients (except the chocolate chips). Fold in the chocolate chips. Spoon into a Bundt pan and bake at 325° for 1 hour. Cool and serve.
Heat oven to 425°. Prepare pastry for 9-inch one-crust pie as directed on package. Sprinkle bacon, cheese and onion in pastry-lined pie pan. With rotary beater, blend remaining ingredients; pour into pie pan. Bake 15 minutes. Reduce oven temperature to 300°. Bake pie 30 minutes longer or until knife inserted 1-inch from edge comes out clean. Let pie stand 10 minutes before cutting. Serve in wedges. Makes 6 servings.
Activate yeast in 1 cup warm water and 1 tablespoon sugar. Stir good and let sit 10 to 12 minutes to dissolve. It will foam up. Rub 12 cups of flour and 1/2 stick of butter and 1 tablespoon salt and 1 tablespoon sugar until butter is rubbed into flour well. Make a well in center. Add yeast mixture. Stir in a little. Add 3 1/2 cups warm water and mix. Knead in pan 10 to 12 minutes adding flour underneath and turning. Oil bottom of pan and turn dough so it is oiled top and bottom. Cover and set aside in a warm, draft free place to rise until doubled (45 minutes to 1 hour). Turn out onto floured board and divide into 4 pieces. Shape into loaves or buns. Let rise until double in bulk. Bake in oven at 400° for 30 to 45 minutes. (Sounds hollow when you tap on it.) Makes 4 regular loaves.
Mix together flour, vanilla and brown sugar; add to egg white. Add pecans and stir to coat. Lay pecans on greased baking sheet and bake at 250° for 30 minutes. Turn oven off and leave nuts in for additional 30 minutes.
Mix all together; put in a 9 x 13 x 2-inch pan. Put crust on top (I use regular pie crust). Cut vent holes in top. Bake at 350° until bubbly and crust is golden brown.
Layer chicken, cheese, soup and stuffing. Bake at 350° for 45 minutes.
Mix beef and onion. Add remaining ingredients. Simmer on top of stove for 45 minutes, or cook in crock-pot for 3 to 4 hours on high.
Combine margarine, onion, poppy seed and mustard in saucepan. Simmer until onion is tender. Split rolls and spread cut surfaces with seasoned butter. Layer ham and cheese in rolls and place on baking sheet. Bake at 400° until cheese is melted. Yields 4 to 6 dozen.
Mix 2 cups of the flour and the yeast. Stir together water, sugar, salt and pepper until sugar is dissolved. Add sausage or pepperoni. Gradually blend into flour-yeast mixture until well mixed, about 2 minutes on medium speed of electric mixer (or 300 strokes by hand). Add 1 cup flour and beat 1 minute on medium speed (or 150 strokes by hand). Stir in more flour to make a stiff dough.