HumbleIntelligence/food-ner-1-Million huggingface dataset:
Remove skin from chicken. Wash each piece and drain well. Combine flour, herb-blend, paprika and pepper. Place in paper or plastic bag and add 3 pieces of chicken at a time; shake to coat. Beat eggs, milk, mustard and rosemary together until smooth; set aside. Combine bread crumbs and parsley. Dip chicken in egg mixture, shake off excess, then dip in crumb mixture to coat evenly. Place coated pieces on shallow, lightly greased baking pans. Let stand 30 minutes before baking. (Or cover and refrigerate until baking time.) Bake 10 minutes at 425°. Reduce heat to 375° and bake an additional 25 minutes or until browned and juices run clear when knife is inserted. Serve chilled. Makes 10 generous servings.
Out of white bread, cut circles about 1 1/2-inches in diameter. Toast under broiler on both sides.
Brown ground beef, pork sausage with chopped onion and garlic. Add chopped green pepper. Drain mixture. Combine tomato paste with 2 cups water. Whisk until blended. Pour into meat mixture. Add 1 can tomato sauce, leaf oregano, black pepper to taste. Simmer for at least 1 hour.
Heat milk. Add melted butter and margarine. Add sugar and oil. Stir to dissolve. Add beaten eggs and salt. Dissolve yeast in 1/4 cup warm water. Add to above. Stir and knead in flour. Depending on day, may need a little more flour. Place in greased bowl and turn. Cover. Let rise. Punch down. Let rise again. Form into loaves. Let rise again. Brush on the glaze (2 eggs, beaten) and bake at 350° for about 30 minutes or until done.
Cream sugar, eggs and butter. Mix coloring with cocoa; add to mixture. Add buttermilk with salt alternately with flour. Add vanilla; add soda and vinegar. Beat 2 to 3 minutes. Bake at 350° for 30 minutes in 2 (9-inch) or 3 (8-inch) pans. Put cake in refrigerator after cool (overnight).
Place all ingredients, except barbecue sauce, in medium size bowl. Spray a glass 9 x 13-inch baking pan with Pam. Mix all ingredients in bowl very well. Chill for an hour. Then form into small balls. Lay in greased pan. Cover and bake at 350° for 1 hour or you can fry balls in a no-stick pan.
Put raw hamburger in 9 x 13-inch pan, pat down slightly. Boil until tender 1 cup water, celery and onion. Pour this over 1 box croutons and add celery soup and 2 cans chicken soup. Pour this all over hamburger and bake 1 hour at 350°. Let stand 15 minutes. Cut into squares and serve.
Brown chicken and then place in a 9 x 13-inch pan. Saute mushrooms in margarine and pour over chicken. Pour broth on top. Place slices of cheese over top to cover. Bake, uncovered, 30 minutes at 350°.
Cook vegetables in boiling bag as directed. Cook noodles in boiling salted water to medium firm. Drain. Partially open bag of vegetables, drain butter sauce into a small frying pan and saute onion and celery. Add cooked noodles and mixed vegetables. Add tomato sauce and sour cream. Pour into a 1 1/2-quart casserole dish. Top with almonds. (I stir a few into the mixture.) Bake at 350° for 30 minutes.
Mix all ingredients together and pour into unbaked pie shell. Bake at 350° in oven until brown, about 1 hour. Serve plain or with whipped topping or ice cream.
Fry bacon. Saute onions and green pepper in drippings. Combine sauteed vegetables, beans, ketchup, molasses, brown sugar and drippings in a greased baking dish. Mix well. Top with bacon strips. Bake in a 375° oven for about 1 to 2 hours. Serves 25 (1/2-cup) servings.
Mix graham cracker crumbs, butter and cinnamon together. Spread about 1/4 c. of the crumb mixture on the bottom of a buttered deep 10 inch cake pan. Separate eggs and beat yolks well. Add milk, lemon juice, rind and applesauce to beaten egg yolks. Beat egg whites until stiff. Fold into milk mixture. Pour into the cake pan. Cover with remaining graham cracker crumbs. Bake at 350° degrees for 50 minutes.
Mix 1/2 stuffing with ingredients; pour into casserole dish. Put remaining stuffing on top. Bake for 35 minutes at 350°.
Cut mushrooms in half; disregard stems (optional). Wash mushrooms and place in a bowl. Coat all mushrooms with flour until covered. Melt margarine in frying pan, then add mushrooms. (You will need enough margarine to keep the mushrooms moist while frying.) Fry the mushrooms until browned and add soy sauce to taste. Empty the mushrooms into a microwave dish and cook on High for approximately 5 minutes. Serve warm or cold.
Combine all ingredients except Crisco oil in a blender. Blend well. Slowly add the Crisco oil (or it will separate).
Combine first 4 ingredients in a small mixing bowl. Set aside. Combine oil, eggs and sugar in a large mixing bowl. Beat at medium speed of an electric mixer for 1 minute. Add dry ingredients; mix at low speed until just blended. Fold in carrots and pecans.
Mix well, then add enough of your favorite beer to obtain the right consistency. For fish, frog legs, deer, etc.
Melt sugar, milk, cream and margarine. Bring to a boil. Remove from heat and add chocolate. Place in a large bowl of ice water to cool down (10 minutes). Pour in mixing bowl and mix on medium for 1 minute. Pour in crust and chill for 4 hours.
Dissolve yeast in warm water. Add 1/2 tablespoon sugar to hot milk. Add sugar, salt and shortening; cool. Add egg, yeast and flour. Let rise until double in bulk. Roll out 1/4-inch thick. Spread warm butter; sprinkle sugar and cinnamon. Roll up and cut in 1-inch pieces. Put in deep loaf pan and let rise. Bake at 350° for 20 minutes.
Cook carrots until tender. Layer carrots and cheese slices in a 2 quart casserole. Saute onion in oleo. Stir in flour, salt, mustard and milk. Cook until thickened, stirring constantly. Add pepper and celery salt. Bake 35 to 45 minutes at 350° after pouring over carrots and cheese.
Cook roast until it shreds easily (a crock-pot works well). Mix tomato sauce and taco seasoning with either type cooked beef. Simmer about 15 minutes on stove or in crock-pot until ready to use. Spoon meat into tortillas. Roll and place in greased 13 x 9-inch pan.
Cook noodles in a large amount of boiling salted water until tender; drain and rinse. Beat eggs and add remaining ingredients except Mozzarella cheese. Layer in long greased baking dishes (two 13 x 9 x 2-inch); 1 layer of noodles on bottom, pour sauce over noodles, 1 layer of cottage cheese mixture, 1 layer of Mozzarella. Set aside enough Mozzarella for the top to be added the last 5 to 10 minutes of baking. Continue layering until all ingredients are used. Bake at 325° for 30 minutes. Can be frozen and baked later.
Cover eggs with the beets, sugar and vinegar. Refrigerate. Make the day ahead.
Add one egg to cake mix, mix thoroughly. Then fold in whipped topping. Drop by teaspoon into powdered sugar. Place on cookie sheet. Bake at 350° for 8 to 10 minutes, or until light brown.
Dissolve Jell-O in water, adding pineapple and bananas. Cover the top with miniature marshmallows. Chill in refrigerator until congealed.
In a large bowl, mix powdered sugar, butter, Eagle Brand milk, coconut and pecans. Mix together real good. Dip hands in additional powdered sugar to keep mixture from sticking to hands. Roll mixture into approximately 1-inch balls. Place on baking sheet lined with wax paper. Refrigerate 1 hour.
Cook slightly frozen vegetables and drain. Mix cream of chicken soup with sour cream. Pour over chicken, onions and vegetables. Place in buttered 9 x 13-inch pan or casserole dish. Top with mixture of crushed crackers, sesame seed and melted oleo. Bake at 350° for 25 to 30 minutes until bubbly hot. Great for a covered dish dinner.
Cook spaghetti. Combine all ingredients (reserving 1/2 cheese). Place in casserole; top with cheese. Heat at 350° until hot and bubbly. Serves 10.
In 10-inch oven safe skillet cook turkey, onion and chili powder over medium-high heat until turkey is cooked through and onion is tender, stirring to break up turkey. Stir in half the soup, the water and pepper. Bring to boiling. Reduce heat to low; simmer 5 minutes. Combine potatoes, Cheddar cheese, green onion and remaining soup in medium size bowl. Spoon over meat mixture (using ice cream scoop), making 5 mounds. Cover skillet handle with foil to protect from heat. Broil 6 inches from heat until potatoes begin to brown, 3 minutes. Yields 4 servings.
Soften corn tortillas in hot oil for a few seconds on each side. Set aside. In large saucepan, mix remaining ingredients (except cheese) and simmer for 20 minutes. Layer tortillas, soup mixture and cheese and repeat. Bake in 350 oven for 20 minutes.
Mix together and cream the oleo and sugar. Add eggs and molasses. Mix together and add the rest. Roll into small balls, about 3/4-inch. Roll balls in sugar. Place on ungreased cookie sheet, spaced well apart. Bake at 350° for about 8 minutes. Makes about 120 cookies.
Coat vegetables with mayonnaise. Add cheddar cheese and mix well. Sprinkle crackers over top and add a couple small dabs of butter on top. Bake at 350 degrees for 30 minutes.
In a small bowl, combine the 3 tablespoons flour and the 2 tablespoons sugar. Using pastry blender, cut in margarine until mixture resembles coarse crumbs. Set aside for topping.
Melt butter in saucepan. Add other ingredients; stir constantly until it comes to a boil. This will ice 2 layers. Double ingredients for 3 layers.
Combine all ingredients and mix well. Pack firmly into loaf pan. Bake at 350° for 1 hour.
Chill evaporated milk overnight. Dissolve jello in boiling water. Cool. When mixture congeals, stir in 1/2 cup of sugar. Whip until fluffy. In a large bowl, whip chilled evaporated milk, lemon juice and rind. Add gelatin mixture. Beat thoroughly until fluffy. Pour into a 9 x 13-inch pan and sprinkle with mixture of 5 to 6 graham crackers mixed with 2 tablespoons of sugar.
Cream butter and sugar. Add eggs, one at a time. Add flavoring, then alternate adding flour and whipping cream. Pour into a greased and floured tube pan. Bake at 325° for 1 1/2 hours.
Cut breast in half and lay flat. Place 1 slice of Swiss cheese and 1 slice of dried beef on top of each half of breast and roll up, secure with toothpick. After this dot with butter. Sprinkle with pepper and paprika on top. Mix sour cream and soup together and pour on top of chicken. Bake at 350° for 1 to 1 1/2 hours, or until tender.
Preheat oven to 375°. Mix all ingredients. Form into 1-inch balls. Bake 15 minutes on ungreased cookie sheet, until golden brown.
Drain beets. In small saucepan, mix liquid from beets with sugar, vinegar, cloves and salt. Bring to a boil. Mix beets with beans and onion and pour hot liquid over them. Refrigerate, covered, for several hours or overnight. Makes about 8 servings.
Heat butter and brown sugar to 308° on candy thermometer (hard crack) over medium heat. Pour caramel layer over pecans that are placed in single layer in a 9 x 13-inch pan. Sprinkle chocolate chips on top; spread as they melt. Cool for 3 to 4 hours. Flip out of pan and break into pieces.
Twenty-five minutes before serving: Thinly slice orange, discard ends. With small sharp knife, flute edges of each slice; set aside. In punch bowl, combine undiluted lemonade concentrate and remaining ingredients. Mix well. Garnish with orange slices. Makes 16 cups.
In a large nonstick skillet over medium high heat, warm half of the oil until hot but not smoking. Add the zucchini and garlic and saute until golden, about 4 minutes. Add the roasted red pepper and the red pepper flakes and cook for 1 minute. Add the remaining oil, the shrimp, thyme, pepper and salt. Cook shrimp mixture, stirring occasionally until shrimp turn pink and are barely cooked, 3 to 6 minutes. Gently stir in tomatoes and olives and cook until the shrimp are opague throughout and the tomatoes are heated through, about 2 minutes. Great over pasta.
Place vegetables in small microwave-safe bowl. Cover with vented plastic wrap. Microwave on High for 3 1/2 minutes or until tender-crisp. Drain. Add 1/2 cup of the cheese; toss to mix well. Set aside. In a large bowl, combine beef, soup mix, egg, bread crumbs and ketchup; mix well. Divide meat mixture into 8 equal parts. Press into bottoms and up sides of eight 6 ounce custard cups or individual casseroles. Divide vegetable mixture among meat cups. Arrange 4 custard cups in a circle in the microwave oven. Microwave, uncovered, on High for 4 minutes or until meat is no longer pink, rearranging cups once during cooking. Sprinkle each with 1 tablespoon of the remaining cheese. Let stand, covered, while cooking remaining cups. Repeat cooking for remaining cups. Makes 8 servings.
Combine the first 8 ingredients in a shallow dish. Rinse pheasant/chicken breasts and pat dry. Cut each into 6 to 8 pieces. Coat each piece with mayonnaise/yogurt and roll in crumb mixture. Place pheasant/chicken in a 9 x 13-inch pan sprayed with cooking spray. Drizzle margarine on top. Sprinkle with sesame seed. Bake, uncovered, at 375° for 30 to 40 minutes until tender. Serve with sauce.
Heat oven to 350°. Melt butter in a 9 x 13-inch baking dish. In a saucepan, heat sugar and water until the sugar dissolves. Cut shortening into flour until particles are like fine crumbs. Add milk and stir with a fork until dough leaves the side of the bowl. Turn out on a lightly floured board. Knead just until smooth.
Cream butter and sugar. Add eggs. Add buttermilk and dry ingredients alternately, then add raisins and nuts (sprinkle raisins and nuts with flour). Bake at 300° for 1 to 1 1/2 hours in Bundt pan or angel food cake pan. Put topping on cake while cake is hot. Punch holes in cake and spoon topping on.
Grill, broil or pan-fry chicken until cooked through. Slice crosswise. Combine chicken and vegetables in large bowl. Combine remaining ingredients in small bowl, mix well. Pour over salad. Mix gently. Chill, occasionally stirring gently and serve on lettuce-lined platter. Use remaining Pace sauce to season to taste. Serves 4.
Mix and bring to a boil. Simmer 10 minutes. (It will keep weeks in refrigerator.)
Bake brownies as directed on box (can add some nuts). Mix pudding as directed on box. Heath bars can be crushed in package then removed from package and placed in a bowl. Layer as follows in large compote or large pan (the compote lets you see the layers): Crumble 1/2 of brownies on bottom of container. Pour 1/2 of pudding mixture over brownies. Sprinkle with Heath bars and pecans. Next use 1/2 large container of Cool Whip. Continue to layer the remaining 1/2 crumbled brownies, 1/2 pudding, 1/2 Cool Whip, 1/2 Heath bars and 1/2 pecans. Decorate top with whole pecans and some chocolate stars by Brach. Can also grate stars for a light dusting of chocolate.
Place all ingredients together in one bowl. Beat 20 minutes with electric mixer. Grease and flour a deep tube pan. Pour batter into pan. Put in cold oven. Bake at 350° for 1 hour and 15 minutes.
Cook broccoli, covered in small amount of boiling water, until tender, 10 to 15 minutes. Drain and chop coarsely. In large saucepan, saute onion in butter until tender, but not brown. Blend in flour; add water, milk and Worcestershire sauce. Cook and stir until mixture thickens slightly. Add chopped broccoli. Bring to boiling and stir in cheese until melted. Makes 8 servings.
Place chicken in 9 x 13-inch pan. Place 1 slice cheese on each breast. Mix soup and milk and pour over chicken and cheese. Melt butter and mix with stuffing. Crumble over chicken. Bake in oven at 325° for 1 1/2 hours.
Preheat oven to 450°. Place a skillet in the oven with 2 tablespoons oil in it and leave until grease is real hot. Mix dry ingredients together, then add the egg and enough milk to mix to make it smooth. Pour in the hot grease and stir and pour into skillet and bake 20 minutes.
Combine flour, 1/2 cup sugar and salt. Cut in butter until mixture is coarse crumbs. Measure 3/4 cup of this mixture and set aside. Press remaining mixture over bottom and 3/4 up sides of nine-inch spring-form pan. Bake crust at 425° for 5 to 10 minutes. Cool. Mix peaches, 1/2 cup sugar, tapioca and lemon juice. Arrange in bottom of crust. Bake at 425° for 20 minutes. Sprinkle with rest of flour mixture and continue baking for 20 minutes or until top is golden brown. Serve warm or cold with favorite topping.
Mix ingredients well using hand. Shape into balls and bake at 350° for 15 minutes. May be frozen and used for snacks later.
Brown and drain hamburger meat. Add all the cans of vegetables except creamed corn. Rinse each can with 1/2 can of water and add. Cook about 30 minutes and add creamed corn the last 5 minutes of cooking.
Boil sugar, water and cream of tartar for 5 minutes. Drop crackers one at a time in boiling mixture. Do not stir! Keep boiling. Boil 2 minutes. Make regular pastry shell. Put in the filling. Dot with butter and 1 teaspoon brown sugar. Sprinkle with cinnamon. Put on the top crust. Bake at 425° for 35 minutes.
Dissolve gelatin in hot water. Add cold water; let stand until mixture starts to gel. Add drained pineapple and diced orange to gelatin; stir. When set cut and place on lettuce leaf; garnish with unsweetened Bing cherry. Yield: 5 servings. Carbohydrate 7 g, protein 0 g, fat 0 g, calories 28, One serving = 1/2 fruit exchange.
Arrange chicken breasts in a lightly greased 12 x 8 x 2-inch baking dish. Top with cheese slices. Combine milk and soup, stir well. Spoon sauce over chicken. Sprinkle with stuffing mix. Drizzle butter over crumbs. Cover and bake at 350° for 50 minutes. May be frozen.
Cook corkscrews for 7 minutes. Drain and rinse with cold water. Drain again. Put remaining ingredients in a blender. Blend until smooth. Pour over drained macaroni and let marinate overnight. In the morning add broccoli flowerets, bite-size pieces of bell pepper and 5 carrots, sliced on a slant. Let all marinate for at least 5 hours. Lastly, garnish with hard-boiled egg slices.
Cream butter and sugar. Add mashed bananas and beaten eggs, one at a time. Mix well; then add vanilla, dry ingredients and pecans. Pour into well-greased loaf pan. Bake at 350° for 45 to 50 minutes. Let cool 1 minute before removing from pan.
Soak beans overnight. Simmer beans and ham bone 2 hours. Add mashed potatoes and other ingredients. Simmer until all ingredients are tender. Add salt and pepper to taste. Remove ham bone and chip meat.
Mix together well the shortening, brown sugar and molasses, then stir in the cold water. Sift together and stir in the flour and spices. Stir in 2 teaspoons of soda, dissolved in 3 tablespoons of cold water. Chill dough. Roll out very thick (1/2 inch). Place far apart on lightly greased baking sheet. Bake about 7 minutes in a 350° oven.
Boil noodles and drain. Toss with Italian dressing. Chop tomato, cucumber and green pepper. Mix all ingredients together. Best if refrigerated for a few hours before serving.
In separate bowl, mix milk and pudding. Add to creamed mixture and mix in Cool Whip. Layer cookies and pudding mix, ending with cookies. Refrigerate. Yummy!!!!!
Soak overnight in salt and water. Drain in the morning. Use a cup of vinegar to mix flour and sugar. Add other ingredients. Boil for 30 minutes in a quart of vinegar. Can in clean, hot jars.
Cook first 4 ingredients in a large pot. Add potatoes and broccoli and cook 10 minutes, then add chicken soup and Velveeta cheese. Cook until cheese melts and soup reaches serving temperature.
*Green onion flakes are in the seasoning section (spices can be hard to find).
Brown hamburger in skillet; drain. Add onion and potatoes; cook until tender. Add green beans and salt and pepper. Cook a little longer until very hot. Eat.
Soften cream cheese and mix with taco seasoning. Spread out on a plate. Pour salsa on top. Mix other ingredients and put on top. Serve with nacho chips.
Mix chicken broth with soup; mix well. Place butter in casserole; layer chicken. Pour soup mixture over chicken.
Combine sugar, oleo, eggs and vinegar and mix well. Add coconut, pecans and raisins and mix well. Pour into pie shell and bake at 325° for 35 to 40 minutes.
Mix jello and water. Add strawberries. Add pineapple and bananas. Chill until jelled a little. Put in mold in layers of jello and sour cream. Set.
Mix crumbs and butter. Put 1/2 in bottom of casserole. Mix squash, carrots and onion and add to casserole. Mix sour cream and soup; pour over the vegetables. Sprinkle rest of crumbs on top of casserole. Bake 30 minutes at 350°.
Combine beef, pork, rice, sugar, onion, salt and pepper. Wilt cabbage leaves by placing in boiling water for a few minutes. Place about 1/2 cup of mixture in each cabbage leaf and roll up securely. Place rolls in baking pan. Dot each with butter. Combine water and soup; pour over rolls. Bake 1 hour at 350°.
Blend together the Cool Whip, sugar and sour cream. Cut bananas into bite-size pieces. Coat with the mixture and roll in flaked coconut. Refrigerate overnight.
Layer ingredients in order listed, except nuts, in a large casserole dish. Microwave 4-5 minutes on high until boiling. Mix with electric mixer on high till well blended. Add nuts and pour into pan sprayed with Pam.
Use an 8x8 baking dish. Cut up butter in baking dish and place in oven to melt butter. Mix Bisquick, milk, egg, and sugar together. Pour in baking dish over the melted butter. Pour fruit over the mixture. Bake in oven at 350 degrees for approx. 45 minutes.
Cook broccoli; combine eggs, onion, soup and mayonnaise. Place layer of broccoli in 2-quart casserole dish. Add layer of cheese. Pour small amount of sauce on top. Repeat layers until all used. Top with stuffing and sprinkle with butter. Bake for 30 minutes at 350°.
Cook beef stew until tender. Pour into a 9 x 13-inch baking dish. Drain mushrooms and place on top of beef. Place onions and pepper on top. Prepare gravy mix as directed on package. Pour over beef and vegetables. Cover with plastic wrap and microwave for 4 to 5 minutes or until pepper and onions are tender.
Combine avocados, lemon juice, pepper and salt. Combine taco seasoning, mayonnaise and sour cream. Combine bean dip and salsa.
Preheat oven to 400°. Cut a 1/4-inch slice from top of bread; set aside. Remove center from bread, leaving a 1/2-inch thick shell. Cut center of bread in 1-inch cubes. Bake until toasted, about 5 minutes. With an electric mixer, beat the cream cheese, sour cream and salsa until smooth. Stir in cheese. Spoon into bread shell. Place reserved slice on top. Wrap in foil. Bake until hot, about 1 1/2 hours. Serve with toasted bread cubes and fresh vegetables.
Drain fruit cocktail and pineapple. Drain cottage cheese. Place all in a bowl. Add Cool Whip and gelatin. Chill.
Cook cabbage, covered, in boiling salted water for about 10 minutes. Drain. Melt butter or margarine in saucepan; blend in flour, dry mustard, salt and pepper. Stir in milk and cook, stirring constantly, until sauce thickens and boils. Add cheese and onion and cook until cheese melts. Place drained cabbage in 1 1/2-quart baking dish. Add diced ham and pour sauce over all. Mix well with a fork and top with bread crumbs. Bake at 350° for 20 minutes or until bubbly and brown. Serves 6.
Cook egg noodles according to package directions. Drain and set aside. Combine ground beef, green pepper and onion in a 12 x 8 x 2-inch casserole, cover tightly with heavy-duty plastic wrap. Fold back a corner of wrap to allow steam to escape. Microwave at High 5 minutes or until done, stirring at 2 minute intervals; drain. Add noodles, pizza sauce and next 4 ingredients, mixing well. Cover and microwave at High 17 to 19 minutes, stirring at 6 minute intervals. Sprinkle with cheese; cover and let stand 5 minutes. Yields 6 servings.
Heat oven to 375°. Mix all ingredients in a casserole dish, sprinkling hot pepper sauce over the top. Bake, covered, for 20 minutes, then uncover and bake 10 more minutes. Serves 4.
Mix flour, oleo, sugar and nuts. Press in 9 x 13-inch pan. Bake at 350° for 15 minutes. Mix cream cheese, powdered sugar and 1 cup Cool Whip. Spread over cooled crust. Mix pudding and milk. Spread over first layer. Top with rest of Cool Whip. Sprinkle with nuts.
Cream the eggs, sugar and margarine. Add diced apples and vanilla. Mix in dry ingredients. Bake in an 18 1/2 x 11-inch pan until brown and springy to touch.