HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine water and hot sauce. Pour over chicken breasts; marinate 1 hour in refrigerator, turning once. Combine flour and next 4 ingredients. Remove chicken from marinade; dredge each piece in flour mixture, coating well. Heat 1 inch of oil in a skillet to 350°; add chicken and fry 5 to 6 minutes on each side or until golden brown. Yields 6 servings.
Cream the butter and sugar. Add water and vanilla. Mix well. Blend in flour and nuts. Shape into balls. Bake on ungreased cookie sheet at 325° about 20 minutes. Roll in confectioners sugar.
Prepare pound cake according to mix instructions. Pour into a 15 1/2 x 10 1/2 x 1-inch greased cookie sheet. Bake at 350° for 30 minutes. Completely cool cake. In a large bowl, mix melted margarine, graham cracker crumbs, peanut butter and confectioners sugar until crumbly. Add milk, a little at a time, until creamy. Spread evenly over cooled pound cake. Melt chocolate chips; spread evenly over peanut butter mixture. Let stand at room temperature, until chocolate hardens. Cut into bars. Freezes well.
Disjoint chicken as for frying. Season with salt and pepper and a dash of paprika. Roll in flour and brown quickly in fat. Then place	in baking dish. Add remaining ingredients. Cover the dish tightly and bake in a hot oven for about 2 hours or until chicken is	tender. When it is done, uncover and brown top. Add more milk	while cooking	if necessary. Serve from the baking dish. Chicken may be cooked in the morning for one hour and an	hour before dinner returned to oven to finish cooking.
Brown meat in pan. Cut up all vegetables. Put all ingredients in a large crock-pot and cook on low for 10 to 12 hours or on high for 4 1/2 to 6 hours.
Combine flour, salt and baking powder. Cut in lard until crumbly. Gradually add water and toss together until dough can be gathered into a ball. If necessary, add more water (1 tablespoon at a time). Knead dough 15 to 20 times. Let rest 15 minutes.
Beat eggs. Gradually add sugar and oil. Combine dry ingredients with squash, then add to egg mixture. Stir in raisins, nuts and vanilla. Bake at 350° for 45 minutes.
In skillet, brown ground beef and then drain. Put back in skillet and add all other ingredients. Bring to a boil and then turn down on medium heat. Stir occasionally. Cook until water is gone and noodles are done. Serve topped with shredded cheese.
Dissolve Jell-O in 1 cup hot water. Add remaining ingredients. Stir occasionally while setting so it mixes well.
Make crust of butter, flour and pecans. Press into a 9 x 13-inch pan. Bake at 350° for 15 minutes. Cool.
Mix all ingredients, except almond bark, in a mixing bowl. Refrigerate for 1 hour. Melt almond bark. Form peanut butter mixture into balls and dip in almond bark. Place on waxed paper. Allow almond bark to cool and firm.
Heat oven to 350°. Cut peppers lengthwise in half. Remove seeds and membranes. Place peppers, cut side up, in rectangular baking dish (13 x 9 x 2-inch). Cook ground beef and onion in a 10-inch nonstick skillet over medium heat, stirring occasionally, until beef is brown. Drain. Stir in remaining ingredients. Heat to boiling. Reduce heat; cover and simmer 10 minutes, stirring frequently. Divide beef mixture evenly among peppers. Cover and bake for 40 to 45 minutes, or until peppers are tender. Yields 4 servings (2 pepper halves each).
Preheat oven to 350°. Coat a 9 x 13 inch baking dish with nonstick cooking spray. In a large bowl, combine cake mix, butter, 1/3 c. evaporated milk, and the pecans, stirring with a spoon until a dough forms. Press half the dough into the baking dish and bake for 6 minutes, reserving the remaining dough. Meanwhile, in a medium saucepan, melt the caramels with the remaining 1/3 c. evaporated milk over medium heat, stirring frequently. Remove the baking dish from the oven and sprinkle the chocolate chips over the warm dough. Spread the melted caramel mixture over the chips, then crumble the remaining dough over the top. Bake for 20 minutes. Let cool, then refrigerate for at least 1 hour before cutting.
Grease a large cookie sheet. Spread peanuts on cookie sheet. In a 2-quart saucepan, stir together remaining ingredients. Bring to a full rolling boil, stirring occasionally. Boil gently over medium heat for 14 minutes. Remove from heat and pour over peanuts. Cool and break into pieces. Store in tightly covered container.
Cover biscuits in boiling water and soak until soft. Add sugar, melted butter, beaten eggs and flavorings. Mix well. Pour in pan and bake at 350° for 45 minutes or until brown. Serve warm.
Blend powdered sugar with creamed butter; add eggs (one at a time, beating after each). Mix in flour and vanilla. Beat well. Bake at 350° for 1 hour in loaf pan.
Mix Old Plantation sausage seasoning in raw meat to taste. Brown meat in skillet. Add bell pepper, onions, tomatoes, tomato sauce, garlic, sweet basil, ground cumin and salt. Put in crock-pot; cover with water (about 3 cups). Add flour to thicken and chili powder. May add chili beans.
Preheat oven to 350° (325° for glass dish). Heat chocolate and butter until completely melted. Stir sugar into chocolate mix until well blended. Mix in eggs and vanilla. Stir in flour and walnuts until well blended. Bake 30 to 35 minutes or until toothpick inserted comes out clean. Do not overbake. Cool in pan. Cut into squares. Makes 24 fudgy brownies.
Tear lettuce into small bite-sized pieces and place in a 9 x 13-inch glass dish. Layer rest of ingredients in order given. Add sugar to mayonnaise and spread over top as you would frosting. Top with grated cheese. Cover and refrigerate for 8 to 12 hours. At serving time, garnish with bacon.
Line pan completely with aluminum foil. Put in 3 tablespoons of Spic-N-Span and enough water to cover articles. Soak for a short while. Rinse and polish.
Cook poke 5 minutes in the 1 cup of water. Drain. Beat the egg. Dip poke in the egg and roll in the meal. Fry in the bacon grease until brown.
Make jello and place in a 9 x 13 pan. After jello has set, slice bananas and place on top of jello. Thicken pineapple juice with a little cornstarch and let cool, then fold into Cool Whip; spread over bananas and jello. May be garnished with chopped nuts or shredded cheese.
In heavy saucepan, stir milk into pudding. Add butter or margarine. Bring to a boil and cook for 2 minutes, stirring constantly. Remove from heat and gradually beat in powdered sugar. Quickly spread in pan and let set until firm. Refrigeration makes fudge firmer, but is not necessary. Makes about 24 pieces.
Mix crab with lemon juice. Blend mayonnaise with milk and salt; add to crab. Mix lightly with fork. Arrange bread or muffin slices on broiler rack. Brown on one side; turn over. Spread crab mixture on untoasted side. Add tomato slice and top with cheese; slice. Broil until bubbly. Serves 4.
Mix all ingredients together and roll in pecans. Makes about 1 1/2 cups.
Cook vegetables according to package directions and drain. Mix with cheese, mayonnaise, celery, and onion. Put in buttered casserole dish and sprinkle top with crushed crackers. Pour butter on top and bake 30 minutes at 350 degrees.
Fry sausage in skillet; crumble. Remove sausage from pan; in drippings, saute onion and celery. Add almonds and remaining ingredients. Mix well and bake, covered, in an ungreased 1 1/2-quart casserole for 45 to 60 minutes at 350°.
Melt 2 1/2 tablespoons butter and saute mushrooms; set aside. Boil and peel shrimp. In 2 quart casserole, make layer each of artichokes, shrimp and mushrooms. Make sauce by melting 4 1/2 tablespoons butter, stirring with wire whisk, add flour, then milk and cream. Stir until thick; add wine, Worcestershire, salt and pepper to cream sauce. Pour over layered ingredients. Sprinkle top with grated cheese, then paprika. Bake at 375° for 20 to 30 minutes. Serve over rice. Better made day before. Serves 6.
Chill milk until cold, then whip. Heat juice, gelatin and sugar until dissolved. Let cool. Add to whipped milk. Add strawberries last. Mix well. Pour into your prepared crust made from vanilla wafers. Place in refrigerator until set up.
Utensils Needed: Two frying pans, paring knife, spatula, wax paper, 8-quart kettle, can opener, large stirring spoon, measuring spoons and measuring cup.
Cut core out of cabbage. Peel off 6 leaves and drop in large kettle of boiling water and cook about 5 minutes. Lift out and drain on paper towels.
Mix flour and sugar. Heat to a boil the butter, cocoa and Coke. Pour over flour mixture, mixing thoroughly. Add buttermilk, eggs, soda, vanilla and marshmallows. Mix well. Bake at 350° for 30 to 35 minutes. Ice while hot.
Butter the bottom of a 10-inch glass pie pan. Spread flaked coconut in pan. Place all other ingredients in blender; blend well on high speed. Carefully pour over coconut and make sure all coconut is moistened. Bake at 350° for approximately 40 minutes, or until lightly browned and set like a custard. Makes its own crust.
Beat eggs; add sugar and melted shortening. Add salt and milk. Add yeast which has been dissolved in water. Lastly, add the flour. Cover; let rise and make into rolls. Let rise; bake in 350° oven for about 20 to 25 minutes.
Combine uncooked rice, ground meat, salt, pepper and 1/4 cup of the tomatoes. Mix and form into 12 meat balls. Place in a greased casserole. Heat butter in skillet and lightly brown green pepper and onion. Blend in flour and add remaining tomatoes. Slowly cook until thickened. Pour over meat balls. Cover and bake at 350° for 1 1/2 hours.
Mix taco seasoning in sour cream. In a large Pyrex dish, layer the ingredients. You can use as much or as little of each topping, depending upon your preference. Bake at 350° for about 20 minutes (until cheese melts and it is hot throughout.)
Whip sugar, flavoring and cream until fluffy. Add graham crackers (crushed) and sliced bananas. Cool and serve.
Line 9 x 13-inch pan with graham crackers. Beat pudding and milk for 3 minutes. Fold in Cool Whip. Put half of pudding mixture on layer of graham crackers. Add another layer of crackers and top with remaining pudding. Top pudding with another layer of crackers. Chill 2 hours.
Cream shortening, margarine and sugar together. Add eggs, one at a time and beat thoroughly after each. Add flour and baking powder (1 spoonful at a time alternately with milk). Add vanilla. Stir in crushed pineapple with juice and blend well. Pour into well-greased and floured 10-inch tube pan in cold oven. Bake at 325° for approximately 1 1/2 hours. Let stand a few minutes and remove from pan. Frost with Pineapple Icing.
In a large bowl, combine beef, onion and green pepper. Add eggs. Add bread crumbs, enough to make it firm. Shape into a loaf; put in baking dish. Pour tomato sauce on top and cover with foil. Bake at 350° for 1 to 1 1/2 hours or until done.
Spread crescent rolls out on a baking sheet, pinching all edges together. Bake 8 to 10 minutes at 350°. Mix cream cheese, dressing and dressing mix together and spread over cooled crust. Cover with your choice of vegetables, meats or cheese.
Drain the pineapple well; heat the juice with most of the sugar. Add rest with the flour for thickening in water. Boil, while stirring to keep it smooth, then add the beaten egg. Boil a minute more and cool. Then add the pineapple, grapes and oranges. Slice the bananas. Sprinkle lemon juice over well; drain and add to mixture with marshmallows. Mix lightly. Coconut may be sprinkled over if liked. Cover bowl well and chill to serve.
Mix all together in a large bowl. Pour into a 9-inch spring-form pan. Bake at 350° for 1 hour. Turn off oven and leave in 2 additional hours. Do not open oven door until 3 hours have passed. Cool and refrigerate. Top with cherry or blueberry pie filling.
At lowest speed, blend cheese and mayonnaise until smooth. Stir in garlic powder and celery salt to taste. Add green pepper and onion. Important to use Kraft Roka and Best Foods brand for that smooth taste. I use green onion instead of yellow onion.
Boil chicken until tender and cut into cubes; set aside. Coat skillet with cooking spray. Add onion and next 5 ingredients; saute until tender. In a Dutch oven, add chicken, sauteed ingredients, sliced sausage, ground red and black pepper, water, bouillon, seasoning sauce and rice. Bring to a boil. Cover and reduce heat and simmer 20 minutes or until rice is tender and liquid is absorbed. Yield: 6 servings.
Saute onion in olive oil until tender. Just as onion begins to turn brown, add the remaining ingredients and simmer for about 10 minutes.
Make a fairly thick batter with the ingredients. Heat oil in a deep pan. Dip each onion slice in the batter and deep-fry in oil over medium heat until slightly browned. If you want it crispier, cook for 2 or 3 minutes more. Remove from oil; drain and place in a dish, lined with paper towel. Instead of slices, the onions can be made into rings and then dipped in batter and fried.
Drain canned grapefruit sections. (You may use juice instead of cold water when making jello.) Make jello by dissolving first with hot water, then adding cold water or grapefruit juice. Chill until slightly thickened. Fold in grapefruit sections and celery, then chill until firm. Serve on a lettuce leaf. Serves 6.
Cream together cream cheese, salt and peppermint extract. Gradually add sugar until mixture is stiff enough to roll in a half-inch ball. Flatten with a fork. Decorate with a thinner mixture of the same.
Slice cabbage thin. Chop onions and add. Break noodles into small pieces. In skillet, melt margarine and brown noodles. Do not use noodle seasoning. When noodles are golden brown, add almonds and sesame seeds. Finish browning, watching carefully. Remove and set aside. Combine vinegar, oil, soy sauce and sugar in a pan and boil 1 minute. Let cool. Stir dressing well. Toss with salad greens and noodle mixture 15 to 30 minutes before serving.
Mix eggs, milk, oil and sugar. Add remaining ingredients. Mix 1 to 2 minutes with a mixer. Pour into 2 greased loaf pans or 1 Bundt pan. Bake at 350° for 1 hour.
Heat oven to 450°. Split franks lengthwise almost through. Lap open. Combine potatoes and seasonings. Spoon over split franks. Top with cheese and another split frank. Hold in place with toothpicks. Wrap a strip of bacon around each serving. Bake 15 to 20 minutes or until bacon is crisp.
Mix well and let stand out of the refrigerator 8 to 12 hours. Refrigerate 3 to 5 days. Take out and add the same ingredients. Let stand for another 8 to 12 hours. It will be very bubbly. If going to make bread that day, use 1 cup of starter and put remaining starter in the refrigerator.
Cream the sugar and shortening. Add eggs, beating well. Sift flour, baking powder and spices together. Add to the other mixture alternately with milk. Blend. Add fruits and nuts which have been lightly floured. Bake at 350° for 45 minutes.
Soak tapioca overnight. Mix with rest of ingredients. Bake in oven at 350° for 2 hours.
Break yeast into buttermilk. Let stand a few minutes and add sugar and melted margarine, salt and beaten egg. Sift flour with soda and baking powder and add to yeast mixture, alternating with whole wheat flour. Add extra flour if needed. Knead well and place in greased bowl. Let rise to double in size. Form into rolls and let double in size. Bake in hot 400° oven until light brown on top.
Place peeled potatoes in a greased 9 x 9 x 2-inch baking dish. Combine the margarine, water, garlic, salt and pepper. Drizzle over potatoes. Toss to coat. Bake, covered, at 375° for 30 to 35 minutes, stirring once. Uncover; bake 20 minutes more or until the potatoes are tender and slightly browned.
Cut sausage in bite-size pieces. Peel and slice potatoes (about 1/4-inch thick). If using new potatoes, wash and slice unpeeled potatoes. Shred carrot. Mix sausage, potatoes and carrot in a bowl. Mix hot water and onion soup mix. Pour into oblong baking dish. Put sausage mixture in dish and dot with butter. If desired, salt and pepper top. Cover with aluminum foil and bake 1/2 hour. Uncover and bake 15 minutes more at 350°.
Combine stems, broth, bay leaf and onion in saucepan. Bring to a boil and cook for 10 minutes. Add bouillon cubes and cook 3 minutes longer. Strain and set aside.
Cream margarine and sugar. Add beaten egg. Mix soda and nutmeg with 3 cups flour. Add flour alternately. Mix well. Roll out and cut with cutters. Bake at 400° for 5 to 8 minutes.
Mix all ingredients together. Pour into pastry shell. Bake at 350° for 1 hour.
Preheat oven to 350°. Combine all ingredients except chicken in saucepan. Place over heat and simmer 15 minutes. Place chicken in large baking pan. Pour 1/2 of sauce over chicken and bake uncovered for about 45 to 60 minutes. Baste with remaining sauce every 15 minutes during cooking.
Let sausage come to room temeperature. Heat oven to 350°. With hands, combine sausage and cheese. Add biscuit mix and blend in thoroughly. Roll into small balls and place on ungreased baking sheet. Bake about 30 minutes. They freeze quite well.
Heat olive oil in large frying pan. Add finely chopped onion, green onions, minced garlic cloves and spices to the olive oil. Stir until onion is translucent. Add sour cream to heated mixture. Stir well. When sauce is hot, add grated Mozzarella cheese. Stir frequently. Simmer for about 15 minutes. Add drained chopped clams and continue to stir. Do not overcook or clams become tough. Serve over cooked spaghetti. Will freeze well.
Heat deep fat to 375°. Mix all ingredients in large bowl. Beat vigorously 25 to 30 strokes. Turn dough onto floured counter and knead about 10 times. Roll out about 3/8-inch thick. Cut with floured doughnut cutter and place in hot fat. Fry until golden brown, one or two minutes per side. Remove from fat and drain on absorbent paper. Sprinkle with powdered sugar, cinnamon and sugar or glaze with a thin chocolate icing. Store in a large canister.
Mix all ingredients, except 1/2 cup cheese., Pour into a hot greased pan. Sprinkle remaining cheese on top. Cook at 350° for 40 minutes.
Heat oven to	350°. Melt butter in 13 x 9 x 2-inch dish. In	saucepan heat	sugar and water until sugar melts. Cut shortening into flour until it resembles fine crumbs. Add milk and stir only until dough leaves side of bowl. Turn out on floured surface. Knead until smooth. Roll out to large rectangle,	1/4-inch thick. Sprinkle cinnamon over dough. Sprinkle apples over dough. Roll up like jelly roll. Dampen edge of dough with a little water and seal. Slice dough into 16 slices, 1/2-inch thick. Place in dish with melted butter. Pour sugar syrup around rolls. It looks like too much water, but dough will absorb syrup.	Bake 55 to 60 minutes.
Cook first 5 ingredients until tender. Add cream of celery soup and cheese. Heat until cheese melts.
Scoop out avocado after cutting lengthwise. Mash with fork until smooth. Add milk or lemon juice to prevent discoloring. Cut and mince onion, dice green pepper and tomato and add smidge of salt. Mix. Serve with nacho chips.
Place cream cheese in a microwavable bowl. Strain the Ro-Tel tomatoes of juice and place the remainder of contents with the cream cheese. Microwave on High for 2 minutes, then mix and stir. Serve this dip with chips or vegetables.
Cook wild rice mix using package directions. Add remaining ingredients, mixing well. Pour into buttered 3-quart casserole. Bake at 350° for 30 minutes. Makes 6 servings.
Mix all ingredients and pour into unbaked pie shell. Preheat oven to 400°. Put into 400° oven and reduce heat to 350°. Bake 45 minutes or until knife inserted in center comes out clean.
Mix water with cinnamon sticks, cloves, rind of orange and lemon and almond extract. Simmer on stove. Can add more when necessary. Gardening petals can be added for looks if desired.
Mix brown sugar, shortening, eggs, sugar and vanilla together. Then add M&M's and flour. Bake at 350°.
Brown hamburger over medium heat; add onion and lower heat. Add tomato soup and juice from kidney beans. Stir in chili powder, paprika, salt and pepper to taste. Simmer for 1 hour, then add beans and simmer for 1/2 hour longer. Serves 4.
Cream margarine. Add flour, salt and baking powder slowly. Mix well. Stir cereal and cheese in with a spoon. Drop by spoonfuls on ungreased cookie sheet. Using a fork, flatten and make crisscross mark. Bake at 350° for 15 minutes.
Bake in a casserole, measure into mixing bowl: warm water, add, stirring to dissolve 2 packages active dry yeast. Stir in sugar, salt, shortening, and 1/2 the flour. Beat with electric mixer until smooth, mix in rest of flour thoroughly. Cover, let rise in a warm place until doubled (30 minutes). Pour half into greased pan 9 x 5 x 3-inch loaf pan, half into 1 1/2 quart baking dish. Let rise. Brush with melted shortening. Bake until brown at 350° for 40 to 59 minutes. Cover for soft crust, brush with butter and leave uncovered for crunchy crust.
Rinse fish and set aside. In a heavy pan, melt butter and cook celery, onion and garlic until tender. Add sauce and rest of seasonings. Cover and simmer 20 minutes. Add water and uncooked spaghetti. Mix, cover and cook until spaghetti is firm and tender (al dente). Add fish. Cover and simmer until fish flakes. Serve with grated Parmesan cheese.
Fry bacon until crisp in 3-quart pan. Add onion; saute 2 or 3 minutes. Pour off fat. Add potatoes and clam juice; bring to a boil. Cover and simmer 10 to 15 minutes until potatoes are tender. Stir in soup and sour cream. Gradually add milk. Add clams, salt, pepper and parsley. Stir until clams are hot. DO NOT BOIL!! Add dash of garlic salt and dash of Worcestershire sauce. Serves 5.
Cut chicken breast into half. Wipe dry; remove skin and excess fat. In large bowl, combine all ingredients, except margarine and cornflakes. Stir well. Add chicken. Make sure each piece is covered well. Let stand overnight in refrigerator. Remove chicken pieces and blot off with paper towel. Dip each piece in melted margarine. Roll in cornflake crumbs.
Beat together water, eggs and salt. Add flour; beat. Work in 1 more cup of flour. Divide dough in thirds. Roll out each third on HEAVILY floured surface. Fold each section and put aside. Then stack layers (with lots of flour in between) and roll up like a jelly roll. Take a sharp knife (or electric knife) and slice very thin. Spread out noodles to dry for 3 to 4 hours. Sprinkle noodles (and stir often) into rolling boil of chicken broth (at least 3 cans with an extra can on reserve if it gets too thick). Simmer for 45 minutes to 1 hour (with lid). Add diced chicken.
Beat well the flour, sugar, shortening, salt, cocoa, baking soda and milk. Stir in baking powder, unbeaten eggs and vanilla. Beat all together. Batter will be thin. Bake at 350° for 35 to 40 minutes.
Blend cake mix, pudding mix, water, eggs and oil in large mixer bowl. Beat at medium speed for 4 minutes. Stir in coconut and nuts. Pour into 3 greased and floured 9-inch layer cake pans. Bake at 350° for 35 minutes. Cool in pans for 15 minutes. Remove and cool on racks. Fill and top with Coconut Cream Cheese Frosting.
In 5 quart Dutch oven, saute onions, mushrooms, celery, carrots and garlic in margarine until tender. Stir in water, chicken broth, cream of chicken soup, basil, pepper, lemon juice, wild and regular rice. Bring to a boil. Reduce heat; cover and simmer 35 to 40 minutes or until wild rice is tender. Garnish each serving with lemon slice and Parmesan cheese. 16 (1 c.) servings.
Fry bacon until crisp; drain and crumble. Chop onions very fine and cook in 1 tablespoon of bacon drippings until soft but not browned. Add all other ingredients, except crackers, and bring just to boil. Simmer about 5 minutes. Crumble crackers in bottom of soup bowls. Pour in hot soup and serve immediately.
Put okra, carrots and onions in pot. Add shortening; cook about 20 minutes. Add potatoes, salt and pepper; cook about 40 minutes more. Add tomato sauce about the last 5 minutes of cooking. Add 1 can of corn and mix well.
Wash okra and place in 2 pint jars. Bring vinegar, water and salt to a boil. Place 1 teaspoon dill seed, 2 garlic cloves and 1 hot pepper in each jar. Pour boiling mixture into jars to cook okra and seal. Process in hot water bath for 5 minutes. Makes 2 pints.