HumbleIntelligence/food-ner-1-Million huggingface dataset:
Clean and butter outside of potatoes. Wrap in aluminum and put in oven at 400°. Pour 1/4 cup of oil in frying pan. Clean and drain livers on paper towel. Add 1 cup flour, salt and pepper into a large bowl. Put livers into flour mixture. Place in hot frying pan. Turn until done. When chicken livers are done, take rest of flour mix and put in frying pan. Constantly stir until medium brown. Pour in water and onion and simmer. After potatoes are done, slice open and pour livers and gravy mixture onto the split baked potato.
Combine sherry, soy sauce, oil, ketchup, pepper, pepper sauce, ginger and garlic and mix thoroughly for marinade. Pour marinade over chicken halves and let marinate overnight. Cook on open grill or in the oven until fork-tender.
Cut tomatoes and onions in small pieces. Combine peppers, vinegar, sugar, tomatoes and onions in open kettle. Add sugar and salt. Boil at low temperature about 4 hours.
Mix soup and sour cream and pour into a greased casserole dish. Wrap each chicken breast in chipped beef and "bury" it in soup mixture. Refrigerate until ready to bake. Bake uncovered for 3 hours at 275°.
Heat oven to 350°. Heat the butter in a 13 x 9 x 2-inch baking pan. In a saucepan, heat sugar and water until sugar melts. Cut shortening into flour until particles are like fine crumbs. Add milk and stir with a fork only until dough leaves the sides of the bowl. Turn out onto slightly floured board and knead until smooth. Roll out dough into a large rectangle about 1/4-inch thick. Sprinkle cinnamon over and spread fruit evenly over the dough. Roll up like a jelly roll. Dampen the edge of dough with a little water to seal. Slice lengthwise into about 16 slices, 1/2-inch thick. Place in a pan with melted butter. Pour the sugar syrup carefully around the rolls. Bake for 55 to 60 minutes. Makes 8 servings.
Pound meat until thin and nearly double in size. Sprinkle with salt and pepper. Brown bacon and onions in small skillet, then crumble. Place small amount of mustard on one side of meat; top with spoonful of bacon and onions. Roll up meat slices and tie with string or secure with toothpicks. Lightly coat with flour each roll of meat. Brown each roll in skillet, turning until brown. Drain excess oil from skillet; add water, bouillon and tomato sauce. Add water to cover meat rolls. Cook 1 hour until meat is tender. Serve over noodles.
Place pork chops in a baking dish. Sprinkle with salt and pepper. Place a slice of lemon on each chop. Sprinkle brown sugar on chops. Mix catsup and water; pour around chops until they are just covered. Bake at 350° for 1 hour, or until well done.
Cream butter and sugar well. Add remaining ingredients and beat with a spoon until smooth and fluffy.
In a 10-inch skillet, cook bacon until crisp; remove. Pour off half the fat. In remaining fat, cook onion and green pepper until tender but not brown. Add tomatoes, water, long grain rice, chili sauce, salt, brown sugar, Worcestershire sauce and pepper. Cover and simmer 35 to 40 minutes. Crumble bacon on top. Trim with parsley. Makes about 5 to 6 servings.
The catfish should be in the 8 to 10-inch range, but chunks cut from bigger fish are commonly used. The best fat for deep frying is a mixture of two parts bacon drippings to one part lard. Heat the fat in a big, deep kettle until it will brown a 1-inch cube of bread in 40 seconds. Mix salt and pepper with corn meal; roll the fish in it. Toss them into the kettle, a few at a time, so temperature of the fat will not be lowered abruptly. Three to four minutes cooks the fish thoroughly and browns the outside crisply. Drain on a stack of papers before serving. Have a crock of dill or sour pickles handy.
Preheat oven to 350°. Beat egg whites, gradually adding cream of tartar, vanilla and pinch of salt. Fold in other ingredients and drop on very lightly greased cookie sheet, by teaspoonfuls. Put in oven and let bake for 5 minutes and turn off the oven. Let them sit in oven for about 3 hours, or until you are ready to take them out. Hence, the name, Forgotten.
Mix all dry ingredients in a large bowl or bag and shake to mix. Add chicken and shake until battered. Remove excess batter and deep-fry at 350° until golden brown.
1. Clean off mushrooms and remove the gills. Place on a plate and drizzle with 2 tablespoons of olive oil and vinegar. Let stand for 30-60 minutes. Meanwhile, start the grill to med-high.
Cream sugar and butter. Add eggs, Karo, salt and nuts. Place in an unbaked pastry shell. Bake at 420° for 15 minutes, then at 325° for 30 minutes. Test with a knife until clean.
Combine sesame oil and five-spice powder in a skillet and heat to medium-high heat; add beef and brown. Remove from pan.
Stir until blended. Store in tight container. For hot chocolate, use water just below boiling point. Amount used may be varied to suit individual tastes. About 3 tablespoons.
Cream shortening, peanut butter, sugar and brown sugar. Add milk and vanilla. Add flour, soda and salt. Make into balls and roll into sugar. Bake in a 375° oven for 8 minutes.
Place equal amounts of vegetable oil and lime juice in a small shallow bowl. Add sliced onions and very thin slices of radishes. Sprinkle with salt to taste. As this dressing sits, it will take on the radishes' pink color. Serve with a spoon over salad greens.
Blend together water and powdered milk. Add eggs. Blend salt, vanilla and sugar together. Mix well with first mixture. Add raisins and melted margarine to mixture. Mix torn bread into liquid mixture until lightly moistened. (Don't overmix.) Bake at 350° in a well-greased 8 x 8 x 2-inch pan until light brown. Test by sticking a toothpick in center. If it comes out clean, pudding is done. Top with Bread Pudding Sauce.
Grate Mozzarella cheese. Dip choplets in bread crumbs and fry. Put a small amount of sauce in bottom of baking dish. Layer choplets, cheese and sauce alternately in that order, reserving a small amount of cheese for top. Bake at 350° for 20 to 30 minutes. Serves 4. Goes well with creamed potatoes.
Mix last 3 ingredients and pour over chicken in pan. Bake, covered, in 325° oven for 1 1/2 hours. May want to remove cover for a while to reduce sauce.
Heat oven to 350°. Grease 13 x 9 pan. In large bowl, combine cake mix, 6 tablespoons butter and 1 cup oats. Mix until crumbly. Reserve 1 cup crumbs for topping. To remaining crumbs, add egg and mix until well blended. Press into pan. Pour pie filling over crust. Spread to cover. To reserved crumbs, add remaining 1/4 cup oats, 2 tablespoons butter, nuts and brown sugar. Beat until mixed. Sprinkle over cherry mixture. Bake 30 to 40 minutes or until golden brown.
Cook sugar and molasses until hard ball forms in cold water. Remove from heat; beat in 1 teaspoon soda and pour over popcorn. Shape into balls; dampen hands a little as needed.
Combine bread crumbs, garlic and salt in a large zip-top plastic bag, shaking well to combine. Combine lemon juice and oil. Brush over both sides of chicken. Place chicken, one piece at a time, in the bag, shaking to coat. Remove chicken from bag and place in 12 x 8 x 2-inch baking dish coated with vegetable cooking spray. Sprinkle remaining crumbs over chicken. Bake, uncovered, at 375° for 45 minutes or until done. Serve with lemon wedges, if desired.
In large mixer bowl combine flour, sugar, baking powder, salt, applesauce, milk and egg whites. Blend at low speed until dry ingredients are moistened; beat at medium speed for 3 minutes. Pour into greased and floured 13 x 9-inch pan. Arrange blueberries on top. Combine sugar and cinnamon; sprinkle over the top. Bake at 350° for 45 to 50 minutes.
Mix all ingredients together and let stand in refrigerator for 1/2 hour. Shape into strawberries and roll in red sugar candy. Dip top in green sugar for leaves.
Brownie Crust: Stir together the brownie mix, butter and chopped pecans to form a crumb mixture. Set aside 1 1/2 cups crumb mixture. Put remaining mixture in bottom of a 9 x 13-inch baking pan to form crust. Bake at 350° for 10 minutes.
Mix ground beef, bread crumbs, chopped onion, salt, pepper and egg in a bowl and form into small balls. Brown in 2 tablespoons shortening. Put in greased 2 1/2-quart casserole dish. Slice 4 or 5 potatoes over the meat. Heat 1 can cream of mushroom soup and 1 can of milk until smooth. Pour over potatoes and meat. Bake, covered, 1 1/2 hours at 350°, until potatoes are done.
Mix baking soda, baking powder, salt and sugar. Then add buttermilk and egg. Stir in cornmeal until batter is like thick pancake batter. Add one tablespoon of melted grease or cooking oil. Fry in hot skillet.
Mix flour, salt and pepper. Beat eggs; add beer and half and half. Add flour and mix well. Let stand 1 hour at room temperature before using. Dip shrimp in batter; fry in Crisco until a golden color.
Combine lemon jello, boiling water, pineapple juice and vinegar. Let thicken a bit and add celery, pineapple and cranberry. Mix all together and let stand in refrigerator.
Arrange tortilla chips in and up sides of large casserole dish. Mix all ingredients, except cheese. Pour into casserole dish and cover with grated cheese. Bake 1 hour in 300° to 350° oven.
Bring chicken broth to a rapid boil. Beat the eggs with the cheese and parsley. Pour slowly into the boiling soup, stirring with a fork until egg mixture separates into little shreds. Remove from heat immediately to avoid toughening the eggs. Season with salt and pepper to taste. Serve immediately with additional grated cheese. Serves 6.
Cook apples in water in large saucepan until very tender. Press through food mill and measure 4 quarts applesauce. Bring to boil in large saucepan. Add sugar, cinnamon candies and cinnamon. Cook until bubbly, stirring constantly to dissolve sugar and candies. Stir in Sure-Jell. Cook for 10 minutes or until of desired consistency, stirring constantly. Spoon into 16 hot sterilized half pint jars. leaving 1/2-inch headspace. Seal with 2-piece lids. Yield: 16 half-pint jars.
Mix together soup, sour cream, salt, pepper, 1/4 cup melted margarine, onion flakes and grated cheese. Pour over the hash browns that have been thawed in a 9 x 13-inch casserole. Top with crushed corn flakes. Drizzle with 1/2 stick melted margarine. Bake at 350° for 45 minutes.
Beat cottage cheese well. Add dry jello and beat well. Fold in Cool Whip and drained crushed pineapple. Chill about 1 hour. Serve topped with a cherry.
In a skillet, brown the ground round steak, chopped onions and clove of garlic in olive oil. After browning meat, add the corn, tomatoes, tomato soup and mushrooms. Stir to blend well. Mix cooked ingredients and noodles in a greased (I use Pam) casserole dish. Top mixture with cheese and bake in a 350° oven for 1 hour. Serves 8. Don't forget the green salad and garlic bread.
Combine zucchini, green pepper, celery, onion and pimiento in a medium bowl and set aside. Combine remaining ingredients in a jar; cover tightly and shake vigorously. Pour marinade over vegetables; toss gently. Cover and chill 8 hours or overnight. Serve with a slotted spoon. Makes 8 servings.
Prepare 1 cruet of Good Seasons dressing; mix in 1 clove of garlic. Pour over chicken. Store in airtight container in refrigerator for 4 to 6 hours or overnight. May be grilled or baked until done, usually 30 to 40 minutes.
Brown meat with onion; drain off excess fat. Add tomato sauce, tomato paste, water, salt, pepper, garlic powder, sugar, oregano and Parmesan cheese. Stir sauce. Simmer about 1 hour, stirring occasionally. Cook noodles as directed on package.
Grease lightly and flour 2 (8 x 1 1/2-inch) round baking pans. Set aside. In large mixing bowl, cut shortening into pancake mix until mixture resembles coarse crumbs. Combine eggs, 1 carton of yogurt, brown sugar and milk. Add to dry ingredients, stirring until moistened. Turn mixture into prepared pans. Bake in 375° oven for 25 minutes or until done. Cool 10 minutes on wire racks.
Dip chicken in mixture. Pour remaining mixture over chicken in baking dish. Sprinkle with salt-free lemon pepper. Cover and bake at 350° for 1 hour.
Preheat oven to 350°. Spread pie filling in the bottom of a 9-inch square pan. Sprinkle with lemon juice. Combine cake mix, nuts and melted butter (mixture will be crumbly). Sprinkle over pie filling. Bake at 350° for 40 to 50 minutes until golden brown. Serve with ice cream or whipped cream.
Cream the butter and sugar thoroughly. Add the sifted dry ingredients, raisins and nuts. Fold in the persimmon, milk and vanilla. Pour into a greased mold. Place in a pan of water. Bake at 350° for 1 1/2 hours.
Brown chops in skillet. Spoon off fat. Meanwhile, in cup, stir together cornstarch and 1/4 cup water until smooth. In same skillet, combine 3/4 cup water, onion soup mix and sugar. Add apples, stirring to coat. Heat to boiling. Return chops to skillet. Reduce heat to low. Cover and cook for 10 minutes or until chops are no longer pink. Remove chops and apples to serving platter. Keep warm. Over medium heat, heat sauce to boiling. Gradually stir in cornstarch mixture. Cook until thickens, stirring constantly. Spoon over pork chops and apples.
Layer in large casserole dish, 1/2 squash, 1/2 stuffing, 1/2 soup, 1/2 sour cream and 1/2 spices and onion; repeat. Sprinkle with 1/4 cup bread crumbs and bake at 325° for 40 to 50 minutes. Serves 4.
Combine all ingredients and mix well. Divide evenly into 4 well-greased custard cups. Place cups on rack and add the frozen hash brown potato patties. Spread with margarine. Bake at 375° until well browned.
Mix all together. Cover and put in refrigerator overnight. Bake 1 hour or until set at 350°. Cover part of the time baked. Serves 8.
In a large bowl, combine flour, oatmeal, bacon crumbles and seasonings. Add eggs and gradually add broth until mixture is just moist enough to shape into a ball. (If too moist, add a little more flour. If too dry, add more broth). Generously flour work surface. Roll out mixture to a thickness of 1/4-inch. Dip edges of cookie cutter into vegetable oil and cut out shapes. Use a doggie bone cutter if available. They can sometimes be found in cookware shops. Place Bowzer Bones on microwave cookie sheet in a single layer, do not crowd. Cook on High power for 8 to 10 minutes or until firm. Cool completely and store in airtight container. Makes 1 dozen bones.
Mash sweet potatoes. Mix sugar, milk, 1 stick butter, eggs and vanilla with the potatoes. Pour the mixture into a baking dish. Melt together brown sugar, 3/4 stick butter, pecans and marshmallows. Pour over sweet potato mixture. Bake at 350° for 45-60min., until bubbly and caramel looking on top.
Cook in heavy sauce pan or skillet to cracking stage the brown sugar and butter stirring often to keep from scorching.
Mix all ingredients. Add 7-Up. Bake at 350° until springs back to touch, about 30 minutes.
Combine the first 3 ingredients. Press in bottom of 9 x 13-inch pan. Bake at 350° for 15 minutes. Cool.
Add 1/2 cup sugar, lemon juice and salt to beaten egg yolks and cook in top of double boiler until custard consistency. Pour cold water in bowl and sprinkle gelatin on top of water. Add to hot custard and stir until dissolved. Add grated lemon rind, cool. When mixture begins to thicken, fold in stiffly beaten egg whites to which the other 1/2 cup sugar has been added. Fill baked pie shell; serve with whipped cream.
Cook carrots in small amount of boiling water for 5 to 10 minutes or until crisp-tender. Drain. Reserve 1/4 cup of the carrot liquid.
Mix dry jello and thawed berries until dissolved. Add Cool Whip and blend together. Put in a large bowl; chill before serving.
Measure corn syrup and sugar into large 3-quart saucepan. Cook over medium heat, stirring frequently, until sugar dissolves and mixture begins to bubble. Remove from heat. Stir in peanut butter and mix well. Add rice cereal. Stir until well coated. Press mixture into buttered 13 x 9 x 2-inch pan. Set aside.
Preheat oven to 375°. Pour ingredients into blender and blend. Pour into 9-inch greased pie plate. Bake at 375° for 10 minutes. Reduce heat to 350° and continue to bake for 35 minutes.
Mix together soup and cream cheese in saucepan on low. Dissolve gelatine in water and add to soup mixture and reheat. Don't boil. Add celery, green pepper, onion, shrimp, crabmeat and mayonnaise. Pour in a large ring mold and chill 6 hours. Unmold and serve with crackers.
Spread tortilla chips on a large baking sheet. Top each with beans and a few green chilies. Sprinkle each with a tablespoon of cheese. Place under broiler until cheese melts, about 2 to 3 minutes. Serve immediately.
Blend the first 4 ingredients in food processor until fine. Add the remaining ingredients. Mix well and pour into baking cups in muffin tin. Bake at 400° for 20 to 25 minutes. Makes about 2 dozen muffins.
Mix all ingredients thoroughly and store in covered container. Prepare as directed in individual recipe. Makes 24 servings.
Thaw and chop spinach; drain and chop water chestnuts. Combine all ingredients. Tear out center of bread into mouth-size pieces to make bowl for dip. Put dip in center of bread and use pieces of bread you tore out to dip in the dip.
Combine all ingredients in a large mixing bowl. Mix well. Cover and refrigerate (dough will keep a few days). Spoon batter into greased muffin tins until half full. Bake at 400° for 15 minutes or until brown.
Cook chicken and debone. Grease 11 x 17 dish. Place chicken on bottom, broccoli on top. Combine soup, lemon juice, curry powder, and mayonnaise. Pour over broccoli. Sprinkle with mixture of cheese, bread crumbs and butter. Bake at 350° for 30 minutes.
Combine sugar, cornstarch and water and cook until transparent. Remove from heat. Add 1/2 package of jello and 3 to 4 drops of red food coloring. Add the pint of strawberries. Pour into freshly baked crust. Chill in refrigerator. Serve with whip cream.
Stir ingredients together well and bake in 2-quart dish at 350° for 45 minutes to 1 hour.
Combine nuts, dates, soda and salt in a mixing bowl. Add shortening and boiling water. Allow this mixture to stand for 15 minutes. Stir to blend. In a separate bowl, beat the eggs slightly and add vanilla. Stir in sugar and flour. Add to date mixture. Do not overmix. Place in a greased 9 x 5 x 3-inch loaf pan. Bake for 1 hour in 350° (moderate) oven. When done, toothpick inserted in the center will come out clean. Cool before removing. Loosen sides with a spatula. For perfect slicing, allow the loaf to cool several hours.
Mix cream cheese and seasoning mix. Spread on bottom of 9-inch pie plate or quiche dish. Layer guacamole, salsa, lettuce, cheese, onions and olives over cream cheese mixture. Serve immediately. Refrigerate any remaining dip. Serve with tortilla chips. Serves 6.
Cook the first 3 ingredients over low heat until bubbling and not lumpy. Pour hot mixture over the sugar and flour. Add the beaten eggs, milk, soda and vanilla. Beat until smooth. Grease and flour a 15 x 10-inch pan or jelly roll pan. Pour batter into pan and bake at 350° for 25 minutes. Cool completely.
Preheat oven to 375°.	Combine in bowl the vanilla, margarine and salt. Blend	well. Gradually beat	in sugar. Add flour and chocolate bits.	Press evenly onto ungreased 15 x 10 x 1-inch pan. Sprinkle with nuts. Press into the dough. Bake for 25 minutes in a 375° oven.	Watch until golden brown. Cool. Drain on paper towels and break into brittle.
Combine sausage and ground beef. Mix well. Add about 1/5 of the spices and flavoring, 1/2 cup red wine and 1 tablespoon olive oil. Cook until brown. Add to sauce.
Melt the butter. Add the remaining ingredients; beat well. Bake in large cookie sheet at 350° for 30 minutes. Remove from oven; cover with miniature marshmallows. Bake until they are nicely puffed up. Frost while still warm.
Beat eggs slightly. Add rest of the ingredients and beat well. Pour into a pastry-lined pie pan. Bake at 450° for 15 minutes. Reduce heat to 350° and bake for 10 to 15 minutes or until a silver knife inserted 1-inch from side comes out clean.
Mix ingredients, except walnuts; top with walnuts. Put in casserole or baking dish. Heat in oven at 350° for 10 minutes.
In pan mix vinegar and sugar. Stir and boil 1 minute. Remove from heat and add dried onion. With mixer or whisk, add oils. Add salt, mustard and celery seed; mix well. Pour over salad.
Insert dough hooks into mixer. Scald milk; add butter and cool to room temperature. Pour warm water into large mixing bowl; add yeast and dissolve thoroughly. Place milk mixture, sugar, salt, raisins and 3 cups flour into mixer bowl. Turn mixer to speed #3 to moisten ingredients, about 1/2 minute Turn mixer to speed #7 and mix thoroughly, about 3 minutes. Gradually add 2 cups flour (reserve 1/4 cup flour for board and hands). Total mixing time should not exceed 8 minutes. Let dough rise in bowl for 30 minutes. Turn dough out onto heavily floured board; flour hands and divide dough in half. Form loaves. Place in two well-greased 9 x 5 x 3-inch bread pans. Let rise for 30 minutes. Bake at 375° for 40 minutes. Baked loaf will sound hollow when tapped with knuckles.
Preheat oven to 350°. In medium bowl, beat eggs. Add sugar; stir until sugar dissolves. Add remaining ingredients; mix well. Pour into prepared pastry shell. Bake 30 to 35 minutes or until center is puffed. Cool. Chill. Garnish with whipped cream if desired. Refrigerate leftovers. One-half cup of flaked coconut may also be added if desired.
Heat oven to 350°. Pour soup and milk into a 2-quart casserole. Stir in chicken, vegetables and thyme. Place biscuits over chicken mixture. Bake for 45 minutes, or until hot and bubbly. Serves 6.
Cook squash until tender. Drain; add butter and mash. Mix sugar, egg, mayonnaise, nuts, pepper, onion, salt and cheese. Add to squash. Pour into buttered dish. Top with bread crumbs and cheese. Dot with butter. Bake at 350° for 35 to 40 minutes. Serves 6 to 8.
Cream butter and sugar. Add alternately small portions of flour and one egg at a time. Mix well after each addition. Add flavoring last. Bake in stemmed pan for 1 hour and 15 minutes at 325°.
Preheat oven to 425°. Grease muffin cups. Combine cream cheese and sugar in mixing bowl. Stir in egg until well blended. In separate bowl, combine muffin mix and milk; stir just until blended. Fill muffin cups 2/3 full. Top each with about one tablespoon of cream cheese mixture. Bake 12 to 15 minutes or until set.
Mix together eggs, oil, pumpkin and water in a bowl. In another bowl, mix and sift all the dry ingredients together. Blend the dry mixture slowly into the wet mixture. Add nuts and stir until smooth. Use approximately three 8 x 4-inch pans. Bake at 350° for 1 hour.
Separate broccoli and cauliflower into bite size pieces and wash. Drain. Combine all vegetables. Mix mayo, sugar, vinegar and salt and pour over vegetables. Let marinate at least 4 hours in refrigerator, stirring several times.
Grate cheese. Cream butter, flour and cheese. Add salt and pepper. Separate into 4 parts. Roll in small (1 1/2-inch) rolls. Wrap in wax paper and place in refrigerator overnight. Bake at 350° for 10 minutes or until done.
Beat on high for 2 minutes. Pour into greased and floured pan. Batter will be thin. Bake at 350° for 30 to 45 minutes. Cake will be moist.
Cut vegetables into bite size pieces and cover with water. Let it come to a boil. Add dry onion soup mix and other seasonings, if desired. After the vegetables have boiled for at least 15 minutes, lower heat and simmer until vegetables are soft.
Season chicken and cook. Lightly butter pan. Put tortilla in pan. Place chicken, onion and cheese on 1/2 of tortilla and fold in half. Cook until fairly toasted on one side and flip over. Cook until toasted and cheese is melted.
Bring the first five ingredients to boil in large, covered kettle and simmer slowly for 15 minutes. Slowly saute onion, carrots and parsley in oil in skillet 15 minutes. Combine mixtures. Add tomatoes. Simmer together for 30 minutes.
Bake at 350° in a covered casserole for 3 hours. Don't peek! Serve over noodles.
Sprinkle Jell-O into cottage cheese and pineapple. Add oranges (no juice). Mix in large bowl.