HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut tips off chicken wings. Halve remaining chicken wings. Combine Lipton soup mix, bread crumbs and caraway seed. Beat egg with beer or water. Dip chicken in egg mixture, then soup mixture, coating well. Place in shallow baking pan and drizzle with butter. Bake, uncovered, 30 minutes or until tender.
Mix the first 4 ingredients together, then add buttermilk. Put water in the empty buttermilk container. Add to mixture a little at a time. (How much you will need depends on the weather.) This makes enough to feed 100 to 120 people.
Combine all ingredients except cheese. Cook at 350 degrees for 15 minutes. Stir, sprinkle on cheese and bake for 20 more minutes.
In a heavy saucepan, place milk, butter, sugar, salt and cocoa (if you want chocolate fudge). Bring to a bubbly boil. Cook for 4 minutes and 45 seconds, stirring constantly. Take off heat and stir in peanut butter and vanilla. Stir until fudge starts to thicken. Pour in square pan. Cut as desired.
Mix soy sauce, garlic and salad oil together. Pour over steak; let stand 1 hour. Pour into frypan. Allow meat to brown thoroughly on all sides. Add pepper, onion and celery; cover. Cook 5 to 10 minutes over low heat. Stir in cornstarch dissolved in water; stir until thickened. Add tomatoes; cover. Cook 5 to 10 minutes longer or until meat is tender. Serve over boiled rice.
Cook rice as package directs. Cook broccoli. Put in a large casserole dish. Add soup, broccoli, chicken and cheese. Mix well. Sprinkle grated cheese on top and bake at 325° for approximately 30 minutes. Serve with tossed salad.
Use a soft white cloth to tie your spices in. Put spice bag and garlic to taste in bottom of quart jar. Begin with a layer of pickle in jar, then a layer of sugar; continue in this manner until jar is completely filled and firmly packed. Add tarragon vinegar, put a top on jar and begin shaking and turning the jar often until all sugar has dissolves. Wait at least 24 hours before putting in refrigerator. Usually takes 2 to 3 days for pickles to become crisp-firm.
Cook garlic and onions in oil until tender. Add vegetables and bay leaf. Add salt, pepper and a little oregano. Bring to a boil and simmer 30 minutes.
In a medium size baking dish, spread refried beans. Combine sour cream and taco seasoning mix for next layer. Mash ripened avocados with guacamole mix and spread. The other ingredients may be added for the remaining layers. Dip is better if allowed to chill for a few hours. Serve with taco chips.
Sift dry ingredients together. Dissolve yeast in water. Combine all ingredients and mix well. Knead, roll and cut with biscuit cutter. Coat well with butter. Let stand in a warm place for 45 minutes. Bake at 475° until golden brown.
Mix chocolate cake mix according to directions. Pour into greased 7 x 11-inch pan. Bake 20 minutes.
Brown meat. Add taco seasoning according to directions. Spoon on roll. Add sliced tomato, lettuce and cheese. Serve with corn chips.
In Dutch oven, brown beef, breaking up pieces with spoon. Add onions, garlic, water, basil, salt, pepper and potatoes. Cover and simmer 15 minutes or until potatoes are almost tender. Add peppers and tomatoes. Simmer 10 minutes or until all is tender.
Melt butter in bottom of pan. Sprinkle sugar over partially drained fruit. Measure flour, sugar, baking powder, salt and add with milk. Pour onto butter. Pour fruit on top and bake at 350° about 30 minutes.
In 13 x 9-inch pan, melt oleo and brown sugar. Combine 1 cup sugar, flour, baking powder and milk. Pour over melted ingredients. Spoon on fruit. Cook at 325° until browned. Cinnamon or sugar may be added to fruit if desired.
Combine assorted greens, pineapple and green pepper, toss lightly. Place in lettuce-lined bowl. Arrange fruit salad on top. Serve with dressing. Serves 8 to 10.
Cut margarine or butter into baking mix; refrigerate 30 minutes. Mix sausage and green chili; let stand to room temperature. Divide dough in 1/2; roll each piece to a large rectangle 1/4-inch thick. Spread meat chili mixture over dough; roll up as a jelly roll. Wrap in plastic wrap and freeze for 1 hour. Remove from freezer and slice to 1/3 inch thickness. Freeze until ready to use. Remove from freezer and place on baking sheet. Bake in 400° oven for 20 minutes. Serve hot.
Place all ingredients in a small bowl. Mix until smooth. Makes 1 serving as part of midday meal. Supplement as required.
In skillet over medium heat, brown meat and cook onion until done. Pour off drippings. Stir in corn, tomato sauce, rice, steak sauce and ground pepper. Set aside. Cut tops off peppers; remove seeds. Spoon meat mixture into peppers. Arrange in 9 x 9 x 2-inch baking pan. Bake at 350° for 30 to 35 minutes or until peppers are done.
Arrange peaches in a shallow, greased baking dish. Blend remaining ingredients until crumbly. Sprinkle over the peaches. Bake at 375° for 25 minutes.
Combine flour, salt and alum. Mix with boiling water. Add oil and mix well. Add food coloring as desired. Knead with flour to stiffness desired. Keep covered when not in use.
Brown and drain sausage. Beat eggs; add milk, salt, pepper and mustard. Place bread crumbs in a 9 x 13-inch pan. Crumble sausage over bread. Add cheese and mushrooms. Pour egg mixture over top. Refrigerate 8 to 10 hours. Bake 30 to 40 minutes at 350°.
Mix graham crackers and melted margarine; line 9 x 13-inch pan. Cream together cream cheese, sugar and vanilla. Dissolve together jello, boiling water and lemon juice; cool. Add jello mixture to cream cheese mixture, then fold in 1 large can Milnot evaporated milk (whipped). Pour over graham cracker crust. Sprinkle a few graham cracker crumbs on top.
Soften cream cheese (room temperature). After adding water to Jell-O, work in cream cheese until blended. Add other ingredients and chill. Use Bundt pan or mold.
Make a graham cracker crust by combining the graham cracker crumbs, sugar and melted butter and pat into a 9 inch pie plate. Bake at 300° for 12 - 15 minutes. Cool. Partially thaw the lemonade and combine with the sweetened condensed milk. Fold in Kool Whip and pour into a graham cracker crust. Chill for at least one hour. Can be garnished with a lemon cartwheel.
In a medium bowl mix the cornmeal, flour, baking powder, baking soda and salt. Then stir in the onion.
Mix melted butter and sugar; add eggs and mix by hand. Add other ingredients and mix. Bake at 350° for 30 minutes.
Mix cream cheese with mayonnaise. Stir in pecans, olives, olive liquid and pepper. It will be a little mushy but will thicken in the refrigerator. The spread will keep for weeks. It makes a great spread for crackers or finger sandwiches. (Also, low calorie cream cheese and mayonnaise can be used with good results.)
Melt stick of oleo; add crushed Ritz crackers. Place crackers in bottom of oblong baking dish. Layer drained beans and corn. Mix soup, sour cream, Cheddar cheese, onion and salt. Spread over beans and corn. Bake for 45 minutes at 350°, uncovered.
Boil ham for 1 to 2 hours. Separately cook macaroni until tender and drain. Remove ham from broth and cut up in small pieces, put back into broth. Add the macaroni, tomato juice and pepper to taste. Serves 6. Can freeze.
Mix sugar, shortening and egg, and stir in milk. Sift flour, baking powder and salt. Blend in blueberries. Put in greased pan.
In medium skillet, brown ground beef; drain. Blend in soup mix and sour cream. Add chili powder to Ro-Tel that has been beaten until smooth. Heat through, but do not boil. Add salt to taste.
Combine apple juice, flour, cinnamon and salt. Stir over medium heat until thick and bubbly, about 3 to 5 minutes. Stir sliced apples into mixture and pour into unbaked pie crust. Bake at 450° for 15 minutes. Reduce heat to 350° and bake 30 minutes more.
Melt margarine and mix in flour and nuts. Spread evenly on bottom of 9 x 13-inch glass dish. Bake at 350° for 15 minutes. Cool completely.
Break the graham cracker in half crosswise. Spread 1 tablespoon of the cream cheese spread onto each graham cracker. Top each with a strawberry slice.
Slice off top of bread. Hollow out center, leaving 1 to 2-inch shell. Combine remaining ingredients in microwave-safe dish. Mix well. Microwave just until heated. Fill center with cheese mixture. Wrap in foil. Bake at 350° for 1 hour. Yields 24 servings.
Combine all ingredients in large pot; add washed cukes. Cover top with foil. Let stand 2 days (stir). Will keep fresh in refrigerator in jars or plastic containers for about 2 weeks.
Mix all dry ingredients, including raisins. Make a well in center and add egg, oil and yogurt or buttermilk. Mix until dry ingredients are moistened, adding fruit juice as needed. Fill muffin tins 1/2 full. It is not necessary to grease tins. Bake at 375° for 15 minutes. Makes 12 to 15 muffins.
Mix flour, baking powder and salt in large bowl. Cut in margarine. Mix sour cream and skim milk together; add to flour mixture. Knead and cut. Bake for 10 to 12 minutes. Contains 130 calories.
Cream shortening and sugar until light and fluffy. Beat in vanilla and egg yolks. Combine flour, baking powder and salt. Add dry ingredients to egg yolk mixture alternately with milk. Beat egg whites until stiff and fold into batter. Bake in preheated oven at 375° for 25 minutes in 13 x 9 x 2-inch loaf pan.
Mix dry ingredients first. Then add vinegar and stir well. Next add beaten egg. Stir well. Add cooking and oil and stir.
Sift dry items together. Add oil and buttermilk; mix well. Dissolve yeast in 1/2 cup warm water. Mix together with all other items. Cover; must be refrigerated. Use as needed; this will keep 10 days to 2 weeks.
Dissolve yeast in water and add to the buttermilk. Mix in other dry ingredients. Make biscuits by rolling dough and cutting them out. Let rise about 10 minutes or longer before baking. Refrigerate any leftover for the next day. Bake at 325° until done.
Blend all at medium speed 2 minutes. Pour into greased and floured Bundt pan. Cool 1/2 hour before removing.
Fry bacon; saute onion and mushrooms in bacon grease. Add vinegar, sugar and 1 tablespoon water; heat to slight boil. Pour over fresh spinach. Add boiled eggs, salt, pepper and Tabasco and toss well. Stir in bacon chips. Serve immediately.
Combine all ingredient except raisins and nuts in large bowl and mix well. Add raisins and nuts and mix gently. Drop by tablespoonfuls onto cookie sheet and bake at 350° for about 15 minutes or until brown.
Whip and beat until fluffy, putting vanilla in before the flour. Mix flour in a little at a time. Place in two ungreased square pans. Dampen palms of hands and spread batter out. Prick it clear through with hot, wet fork. Bake at 300° for 1 1/2 hours. Cut in diamond shape.
Mash figs. Mix all ingredients; heat on low. Boil on low with lids on jars for 20 minutes. Should seal. Serve with English muffins, toast or peanut butter sandwiches.
Mix softened cheeses and all other ingredients together. Form 2 rolls and roll in chopped nuts.
Cook pasta according to package directions. Drain and rinse with cold water (drain again). In a large bowl, add pasta, artichokes and marinade, mushrooms, tomatoes, olives, parsley, and basil. Toss gently. Cover and refrigerate at least 2 hours. Before serving, season to taste with salt and pepper. Serves 6.
Brown hamburger; drain. Add tomato sauce and seasonings. Simmer slowly for 20 minutes. Boil noodles. Drain. Mix all together. Bake in a greased 9 x 13-inch pan for 30 minutes in a 350° oven. Makes 6 to 8 servings.
Bake cake according to manufacturer's directions in a 9 x 13 x 2-inch pan. Mix pie filling and almond flavoring.
Cream butter, sugar, eggs and water. Beat well. Add flour, soda and spices. Mix well. Add ground raisins and nuts. Drop on cookie sheet. Bake at 375° until light brown.
Mix all but chicken and place in greased casserole. Place chicken breasts on rice. Salt, pepper and paprika to taste. Bake for 2 hours at 325°.
Alternate layers of potatoes and onion in greased 2-quart baking dish. Season each layer with salt and pepper. Mix mushroom soup and milk; pour over potatoes. Cover and bake in a moderate 350° oven for 1 1/2 hours. Makes 8 servings.
Mix ingredients in large dishpan in order given. Drop by large spoon and flatten on cookie sheet. Bake 10 to 12 minutes at 350°. Don't overbake these cookies. They freeze well. This recipe may be divided in half.
Cook sliced squash and onion in salted water. Drain. Add sour cream and soup. Melt butter; add dressing. Grease casserole dish and spread half of dressing mix over bottom. Pour in squash and cover with rest of dressing. Bake at 375° for 45 minutes.
Add soup, cheese and sauces to sauteed onions. Stir and add pimentos. Place beans in casserole and pour sauce over them. Bake at 350° for 30 minutes until bubbles.
Put celery, onions and ground meat into casserole; bake in oven 20 minutes at 425°. Remove loosen meat; add ketchup, water, salt, garlic salt and beans. Place in oven for additional 25 minutes.
Mix eggs and sugar. Add rest of ingredients and mix. Pour into greased 8 or 9-inch square pan. Bake in 350° oven for 25 to 30 minutes.
Melt margarine in a baking dish; layer with wafer crumbs, chocolate pieces, nuts and coconut. Drizzle condensed milk over all and bake at 350° for 30 minutes.
Roll out crescent rolls to cover a cookie sheet. Bake at 375° for 10 to 12 minutes. Cool completely. While pizza crust (crescent rolls) is cooling, mix together softened cream cheese, dry package of Ranch dressing and mayonnaise. Mixture will be of medium texture, easy to spread. Chop finely about 1/2 cup of your choice of 2 vegetables. Spread mixture over cooled pizza dough. Sprinkle diced vegetables over mixture. Cover with layer of shredded cheese. Refrigerate for several hours. Cut into small squares.
Heat tomato juice to boiling. Add Sure-Jell. Boil 2 minutes. Add sugar and boil 4 minutes. Quickly add Jell-O.
Prepare gelatin as directed on package, using 1 1/2 cups of water. Add remaining ingredients and mix thoroughly. Spoon into a 10-inch mold ring and refrigerate until firm. Unmold on a cold platter. Yields 10 servings.
*Hint: For the very lightest pancakes or waffles, replace the milk with club soda. Close windows before cooking, or waffles or pancakes will float out!
Bake biscuits until light brown. Mix chicken and soup together and pour over browned biscuits. Return to oven and heat until soup is bubbly. Serve with favorite vegetables.
Whip cream cheese with a mixer; add powdered sugar, beating until smooth, then add peanut butter and milk, again beating until smooth. Fold in Cool Whip and pour into pie shells. Refrigerate or can be put in freezer for 4 to 6 hours.
Blend milk, cream cheese and sour cream in a bowl. Add remaining ingredients and mix. Put in casserole and cover with pecans which have been sauteed in the butter. (Skip the sauteing and toss them on top to save the calories.) Need not be exact on amounts. Bake in small casserole for 20 minutes at 350°. Eliminate baking to serve cold.
Mix cracker crumbs and melted butter. Press in bottom of 8 x 8 x 2-inch baking pan. Core. Peel apples. Cut in pieces. Simmer apples, 1/4 cup sugar, cinnamon and nutmeg until apples are just tender, 1 or 2 minutes. Add cornstarch which has been dissolved in cold water. Simmer approximately 5 minutes. Cool. Cream butter and 1/2 cup sugar. Blend in flour until crumbly to make topping. Pour cooled apple filling over graham cracker crust. Sprinkle topping over apples. Bake at 350° for 40 to 45 minutes.
Cook tortellini according to package directions; drain. Rinse with cold water; drain well. In a large mixing bowl combine cooked tortellini, sweet pepper, broccoli, carrot and olives.
Buy whole turkey breast; remove all skin and bone. Cut into pieces about the size of your hand. Refrigerate turkey in marinade at least 8 hours or up to 48 hours; the longer it marinates, the less cooking time it takes.
Blend ingredients and beat for 2 minutes. Bake in greased and floured Bundt pan or tube pan. Bake at 350° for 40 to 45 minutes.
Boil potatoes, onions and salt in just enough water to cover. Cook until tender; mash potatoes lightly with potato masher. Add butter and melt. Add milk and celery seed or powder, if desired. Cook until hot and serve. We like to add homemade egg noodles for a change.
Preheat oven to 350°. Coat baking sheets lightly with nonstick cooking spray. Cream together the margarine and sugar. Add egg, vanilla and pumpkin. Mix well. Combine flour, baking powder, baking soda, salt, nutmeg, cinnamon and chocolate chips. Stir into creamed mixture. Drop by teaspoonfuls on baking sheet. Bake in preheated oven 13 to 15 minutes or until done. Makes 5 to 6 dozen.
Mix all ingredients and chill 2 hours. Serve with crackers or cocktail rye bread.
Dissolve Jell-O in warm water. Add vinegar and salt. Chill. When slightly thickened, fold in remaining ingredients. Blend. Turn into individual molds or 1 large one. Chill until firm. Unmold on lettuce. Serves 6 to 8.
Cook hamburger and onion together; drain. Mix all ingredients together in pan where noodles are cooked. Pour in large deep round or square baking dish that has been greased. Put grated cheese on top and bake at 350° (or microwave) until cheese is melted and all ingredients are hot. (This will make 2 dishes full.)
Mix sugar, cocoa, butter, milk and salt in saucepan and bring to a rolling boil. Boil one minute, then remove from heat and add oats, peanut butter and vanilla. Blend well. Drop by teaspoon on waxed paper. Let stand until cool and firm; remove from paper. Ready to eat.
Mix all ingredients and pour into well-greased and floured Bundt pan. Bake at 350° for 1 hour.
Combine mustard and vinegar. Refrigerate overnight. Next day, combine that with the sugar and eggs in a double boiler. Cook until thickened.
Cook chicken breasts in water, about 45 minutes. Debone and cut into bite sized pieces. Layer chicken and thawed broccoli cuts in a Pyrex 9 x 13 x 2-inch casserole, mixing gently. In medium bowl, mix soup, mayonnaise and lemon juice. Spread on top of chicken and broccoli. Top with bread cubes and cheese. Bake, uncovered, at 350° for 45 minutes. May be frozen. Bake thawed.
Heat potatoes and pour off liquid. Add margarine, sugars and salt. Adjust amount of sugar to individual taste. Mash potatoes with mixer. Beat eggs and mix in potatoes. Add milk until consistency is similar to regular mashed potatoes. Add vanilla.
Chill Veg-All thoroughly. Prepare macaroni according to package directions. Drain; combine macaroni, Veg-All, bacon and 1/2 can of onion rings. Add mayonnaise, 1/2 of the parsley and seasoned salt. Toss gently. Serve immediately or chill 1 to 2 hours.
Combine sugar, water and orange juice in saucepan and stir until blended. Cook slowly until small amount forms a ball in cold water. Remove from heat and add rest of ingredients. Make sure nuts are coated. Pour out on waxed paper or cookie sheet and separate with fork. Cool and store refrigerated in tightly covered containers.
Season, flour and dip in melted shortening or oleo. Lay on bread pan or cookie sheet. Place in 200° oven while at Sunday school or church (2 hours total). Turn oven to 350° to brown or place under broiler for a few minutes.
Wash and open the clams, reserving the liquid. In a large pot saute the bacon over low heat. When bacon is cooked through, remove the slices and reserve. Mince the clams and the onion. Saute the clams and the onion in the bacon fat in the pot. Add the thyme. Sprinkle flour into the mixture. Add clam juice, bay leaves, pepper (if you like) and the diced potatoes. Crumble and add the reserved bacon strips. Cook until potatoes are tender. Add milk, cream and butter. Do not let mixture boil at this point. Correct seasoning. Enjoy! (Makes about 4 to 6 servings.)
Let cheese and butter soften to room temperature. Add vanilla. Sift sugar in mixture while beating with mixer. Sprinkle with chopped pecans and coconut.
Mix and shape in ball. Chill in refrigerator 2 hours, then roll in the 1 1/2 cups chopped nuts.
Mix ingredients as listed in order. Pour into 2 loaf pans. Bake at 350° for 1 hour.
Melt butter and add sauces. Pour over mixed cereals and nuts in shallow pan, (9 x 13 x 2-inch) or larger. Sprinkle with seasoned salts. Bake in a slow oven at 300° for 30 minutes. Stir carefully every 10 minutes.
Brown sausage. Tear up 4 slices of bread and place in a greased 13 x 9 x 2-inch baking dish. Spoon sausage over bread. Sprinkle cheese over sausage. Beat eggs, milk, salt and pepper together. Pour over mixture in the dish. Bake in a 350° oven for 35 to 40 minutes. The cheese will rise to the top. This can be made the night before, refrigerated and baked the next morning. Serves 6 to 8.
Mix all but cheese and chips. Put in casserole. Sprinkle cheese, then chips on top. Bake 1 hour at 350°.
Sift dry ingredients together. Cut in butter with knife or blender until it resembles coarse crumbs. Mix egg yolk and milk; stir in flour, adding only enough to hold the dough together. Shape into a ball. Wrap in wax paper and chill 1 hour. Roll out to 1/16-inch thick. Place 1 1/2 tablespoons filling in center and fold over. Moisten edges with cold water. Press with fork. Fry at 315° for 2 or 3 minutes on each side in hot oil.
Season chops with salt and pepper. In a small lightly greased ovenproof skillet, brown chops on both sides. Remove chops; set aside. Pour off all but 2 teaspoons drippings. Add celery, scallions and green pepper. Saute until tender. Stir in rice, broth and seasonings. Bring to a boil. Return chops to pan. Cover; bake in 375° oven for about 30 minutes or until chops are tender. Fluff rice with fork. Makes 2 servings.
Crush cookies into fine crumbs; set aside. Mix cream cheese, butter and sugar in separate bowl. Mix pudding and milk well. Combine the cheese mixture and pudding in large bowl. Add Cool Whip. In large pan or bowl, alternate layers of cookies and pudding, starting and ending with cookies. Refrigerate until served. Can be decorated with gummi worms or flowers and served with a trowel.
Cook rice in double boiler. Add butter and salt. Mix lightly. Line well-oiled with rice. Pour tuna fish into rice mold. Cover with white sauce which has been combined with the egg. Bake in moderate oven (375°) for 30 minutes. Sprinkle with paprika. (If desired, minced beef, chicken or salmon may be used instead of tuna.)
Preheat oven to 325°. Mix all ingredients and pour 1 1/2 cups batter per pan and bake for 15 minutes.
Cook cabbage and celery in water for 8 minutes and drain. Add chopped onion.
Thaw potatoes, preheat oven to 350°. Combine all except corn flakes and 1/4 c. melted oleo. Place in 3 qt. casserole or large baking dish. Sprinkle buttered flakes over top and bake 45 minutes. Serves 10-12.
Mix all together and bake at 350° for 35 to 45 minutes. Time depends on the variety of apples used. Some are juicier so test cake with cake tester or toothpick until it tests done.
Heat oven to 300 degrees. Grease 13 x 9 inch baking pan. Beat margarine and sugar until fluffy; blend in egg and vanilla. Add meal, flour and nuts; mix well. Spread onto bottom of prepared pan. Bake 40 to 45 minutes or until edges are golden brown.
Brown and drain hamburger, bacon and onion. Drain and mix other ingredients. Bake in 9 x 13-inch pan for 1 hour at 350°.
Cream butter and sugar. Add eggs one at a time, beating well. Add flour, soda and sour cream, alternately. Add vanilla. Bake in tube pan which has been greased and floured for 1 1/2 hours at 300°. Start checking baking time at 1 1/4 hours.
Brown meats in hot fat; add soy sauce and 1 cup water. Simmer 2 minutes. Add celery and onion; simmer 1 1/2 hours. Blend cornstarch and water; stir into meat mixture. Add chestnuts, bean sprouts and mushrooms; heat through. Season. Serve over cooked rice.
Combine first 6 ingredients. Add yeast. Let stand 5 minutes; mix well. Blend in flour, a little at a time, mixing thoroughly after each addition. Cover and let stand 10 minutes.
Combine all ingredients. Cover and chill at least 4 hours or overnight before serving. (On rubens, this dressing is great.)
Cream eggs, sugar and oleo. Add soda, cream of tartar, oil and vanilla, then add flour. Make into big balls; chill 1 or 2 hours. Flour and cut out. Bake at 325° for 4 to 6 minutes.