HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine margarine or butter, honey and mustard, salt and curry powder. Pour over chicken. Heat oven to 350°. Bake chicken 1 1/4 hours, basting every 15 minutes until chicken is tender and nicely brown. Good served with rice.
Whisk all ingredients together. Make the day before. Serve with Triscuits, Wheat Thins or chips.
Boil Boston Butt or Pic-Nic roast for 1 hour. Put it into a pan and baste it with sauce. Cook for 1 1/2 hours at 350 degrees. It should fall off of the bone when cut.
Mix flour, margarine, pecans and powdered sugar. Pat into a 9 x 13-inch pan. Bake 20 minutes at 350°.
Pare eggplant and cut in slices 1/2-inch thick. Soak slices in salt water for 1 hour. Drain and wipe dry. Dip slices in beaten egg and roll in fine bread or cracker crumbs. Fry in hot fat (or deep fry) until well browned on both sides. Serve with catsup or tomato sauce.
Beat eggs. Gradually add sugar, shortening and soda, mixed with buttermilk. Sift remaining ingredients and add to mixture. Let mixture stand overnight in refrigerator. Roll out and cut. Drop in deep, hot fat (375°) and turn over as soon as they rise to the top, nicely browned. Drain. Makes 3 1/2 dozen. Glaze, if desired.
Cook and grind all the meats. Place in a large container (washpot is excellent). Add all other ingredients except Worcestershire and sugar. Cook slowly, stirring often, for not less than 2 hours. Add sugar and Worcestershire the last 30 minutes of cooking time. Can be cut down for less servings. When boiling the meats (chicken and beef), be sure to save the broth for the stew.
In a large pan, cook the first 5 ingredients in olive oil. Simmer 10 to 15 minutes. Let cool and mix with the cottage cheese, spinach, 1 cup Mozzarella cheese, Parmesan cheese and eggs.
Combine crab meat, sour cream, cream cheese, mayonnaise and seasonings. Place in a casserole. Top with Cheddar cheese and bake in a 325° oven for 25 to 30 minutes. Serve with party crackers or small rye bread.
Blend 2 tablespoons butter and cream cheese until smooth. Add cooked, diced chicken, salt, pepper and milk.
Wash cauliflower flowerets, drained. Add onion and peas, drained. Add salt and pepper. Stir in mayonnaise and mix well. Chill before serving. Goes real good with Sunday dinner.
Heat loganberries and sugar to a boil, stirring until sugar is dissolved. Cook five minutes, stirring occasionally. Cool. Yields 8 servings.
Place a large cast-iron skillet on grill. Add onion, garlic and bacon. Cook at high flame setting until brown. Add remaining ingredients and stir. Reduce flame setting to low. Cook about 35 minutes with the grill cover closed or in the 1-inch position, stirring occasionally. Yield: 10 to 12 servings.
Mix jelly and chili sauce in crock-pot and heat. Pour Smokies and cook until tender; keep warm.
Mix together; line sides and bottom of greased 9-inch spring-form pan (not all the way up sides).
Combine all ingredients and place in an ovenproof bowl which can be used for serving. Bake at 350° for 15 to 20 minutes or until bubbly. Do not allow mixture to brown on top. Remove from oven and serve with crackers or chips while warm. Serves 4 to 6 (appetizer servings).
Mix bread crumbs with cheese, nutmeg and pepper. Spread in flat dish. Put eggs in separate flat dish and beat. Using bones as handle, dip meat into egg, then press into bread crumbs until coated. Transfer chops to waxed paper. With flat side of a cleaver, pound on one side gently to press on crumbs. Heat 1/4-inch butter in large skillet. Saute until brown on both sides. Transfer to paper toweled baking sheet. Keep warm in 250° oven.
Heat olive oil in a large skillet over medium heat; stir in spices. Add nuts; stir until coated. Spread in a 15 x 10 x 1-inch jelly roll pan. Bake at 325° for 15 to 20 minutes, stirring every 5 minutes. Remove from oven; cool on pan. Store in an airtight container. Yields 4 cups.
Combine beef, onion and garlic in 2-quart microproof casserole. Place in oven. Cook on High 3 minutes. Pause and stir; cook in microwave on High 2 minutes. Stir in noodles, mushrooms, broth and pepper. Cover with casserole lid or plastic and cook on half power 11 minutes. Stir, cover and cook on half power for 11 minutes. Remove from oven and let stand, covered, 5 minutes. Blend in sour cream and sprinkle with parsley before serving. Serves 6.
Mix all ingredients together. Put in a large casserole dish or an 8 x 12-inch baking dish. Bake for 1 hour at 350°. Makes 6 to 8 servings.
Glaze onions and mushrooms sprinkled sparingly with paprika. Add diced burger steak and Parmesan cheese. Cook under low heat for 2 to 3 minutes, stirring. Add grape juice; simmer on low for 10 minutes. Add sour cream, warm gently and serve.
Halve squash. Remove seeds; discard. Place squash, cut side down, in a 13 x 9 x 2-inch baking pan. Cover; bake in a 350° oven for 45 to 60 minutes until tender or place in glass dish, put in microwave, cover with wax paper and bake on High for 20 to 30 minutes until squash is tender. Remove squash pulp, leaving a 1/4-inch shell. In a large mixing bowl, combine squash pulp, spinach, 1/2 cup of the cheese, margarine or butter, bacon, green onion, salt and red pepper. Fill the squash shells with squash mixture. Combine remaining cheese and bread crumbs; sprinkle on top of squash. Place squash in same baking pan.* Bake in a 350° oven for 25 to 30 minutes or until heated through. Makes 8 side dish servings.
Mix the first 6 ingredients well. Stir in nuts last. Drop by spoonfuls onto cookie sheet. Dip a fork in water and flatten cookies by making a crisscross design. Bake for 10 to 12 minutes at 250°.
Bring water to a boil and stir in rice and salt. Cover and simmer 20 minutes. Let stand covered 5 minutes. Transfer to large bowl and cool to room temperature. Combine peanut butter, vinegar, oil, soy sauce, sugar, ginger, garlic and cayenne. Peel cucumber and halve lengthwise. Slice thinly. Add to rice with chicken, onion and spinach. Toss. Add dressing and mix well. Serves 6.
*Can use juice in place of water. If fresh fruit, sprinkle with NutraSweet to make juice.
Melt margarine in an 8 x 8 x 2-inch pan in oven at 350°. Mix in small bowl the flour, sugar, egg, juice and vanilla. Pour evenly over melted margarine; do not stir. Place peaches over batter; do not stir. Bake at 350° for 30 to 40 minutes. Serve with ice cream or Cool Whip, or serve plain. Delicious either way.
Rub area with an ice cube. Then scrape with a dull knife. Sponge with dry cleaning solvent. Allow to air dry. Wash in hottest water safe for fabric.
Combine beans, broth, garlic and half the onions in a large soup pot. Bring to a boil. Reduce heat and simmer until beans are soft (2 hours or more), adding more broth or water as necessary.
In a medium mixing bowl stir together bean dip and taco seasoning mix. Spread mixture on a 10-inch tray or pie plate. Sprinkle with onions. Stir together salad dressing and sour cream; then spread over onions. Top with olives. Cover and chill for several hours. Serve with chips.
Blend sugar and margarine in saucepan and cook over medium heat, stirring constantly, until mixture comes to a boil. Blend hot mixture into beaten eggs slowly. Add pecans, vanilla and salt. Pour into unbaked pie shell. Bake in moderate oven at 375° for 30 minutes. Serve warm or cold.
Cook shells according to package directions; drain. Cook ground beef, onions, mushrooms and green pepper; drain. Add spaghetti sauce and sour cream. In 13 x 9-inch baking dish, layer sauce mixture and shells. Layer with cheese and with cheeses ending up on top. Bake at 350° until cheese is all melted on top.
Mix soup, water and chilies together to make mixture. Layer Doritos, 1/2 onion, 1/2 cheese and 1/2 mixture. Finish with Doritos on top. Bake at 350° until bubbly.
Mix all ingredients, except chicken, oleo and lemon juice. Put in 9 x 13-inch pan. Place chicken over rice, covering well. Melt oleo and add lemon juice to it. Brush over chicken. Bake at 350° for 1 1/2 hours. Baste with rest of oleo and lemon juice.
Bring pineapple and juice to a boil. Stir. Stir in jello and let cool. Stir in 1 cup cottage cheese. Prepare Dream Whip as directed on the box and stir into mixture. Add 1 cup of nuts, if desired. Put in refrigerator to set.
Combine marshmallows, sugar and flour. Bring Coke, margarine and cocoa to boil; cool. Mix dry plus rest of ingredients. Bake at 350° for 40 to 45 minutes in 13 x 9-inch pan.
Combine all ingredients in a 12 x 8-inch baking dish; mix well. Arrange shrimp in a single layer. Cover with plastic wrap. Microwave at High for 6 1/2 to 9 minutes, stirring once, until shrimp are opaque. Let stand, covered, 1 to 2 minutes. Serve over rice, if desired.
Combine ingredients in saucepan. Bring to boil over medium heat; stir occasionally.
Saute bacon, onion and ground beef in a large kettle. Add other ingredients and simmer 1/2 hour. Serve in soup dishes. Good with garlic bread.
Brown	meat; drain. Add onion, green peppers and garlic. Cook until tender. Stir in tomato paste, water and seasonings. Cover and simmer 15 minutes. Combine noodles and parsley; toss lightly. Combine salad dressing, 1/2 cup cheese and eggs; mix well. Layer noodles, salad dressing mixture and meat sauce in 10 x 6-inch baking dish.	Top with remaining cheese. Bake at 350° for 25 minutes.
Stir first 3 ingredients together in a saucepan. Cook until clear, constantly stirring. Remove from heat and stir in gelatin. Refrigerate until partially set, like egg white. Gently mix in fresh strawberries. Pour into cooled baked pie shell. Refrigerate at least 3 hours. Serve with Cool Whip.
Cut elephant into small, bite size pieces. This should take about 2 months. Add enough brown gravy to cover meat. Cook over kerosene fire (temperature 465°) for about 4 weeks. This should feed about 3,800 people, but if more people are expected you may add the rabbits. Do this only if necessary as most people do not like hare in their stew. Be sure to shop early as elephants are in short supply this year.
Cook egg noodles. Brown beef and onion; add vegetable soup, cheese and tomato sauce to ground beef mixture and heat until cheese is melted. Salt and pepper to taste. Pour over drained egg noodles and mix well. Bake at 375° for 20 minutes.
Mix Dream Whip according to package directions. Beat cream cheese and 10x sugar together. Fold in Dream Whip. Put half of the mixture in pie shell. Layer strawberries. Spread remaining creamed mixture on top. Chill 3 hours.
Mix all ingredients together. Beat well. Pour into an unbaked 9-inch deep dish pie shell. Sprinkle with a little nutmeg. Cook for 40 or 50 minutes at 375° or until thick.
In a large saucepan melt the margarine or butter; add carrots and celery. Cook until tender. Stir in flour and pepper until blended. Add milk and bratwurst. Cook and stir over medium heat about 8 minutes or until mixture is thickened and bubbly. Cook and stir for 1 minute more. Add process cheese spread. Cook, stirring constantly, until process cheese spread is melted. Makes 4 servings.
Dump 2 cans cherries into pan and dump pineapple into pan. Mix together. Dump cake mix on the top and spread out. Dump 2 sticks margarine and layer out on top of cake mix. Bake for 30 minutes at 350°.
Brown the sausage, pour off excess fat. Saute pepper, onion and celery in excess fat.
Brown meat. Stir in water and taco mix. Press rolls into an	ungreased 9 or 10-inch pan. Sprinkle corn chips on rolls. Add meat mixture	and sour cream. Top with cheese. Bake at 375° for 20 to 25 minutes or until crust is brown.	To serve, surround with shredded lettuce. Garnish with avocado and tomato slices. Serves 6.
Saute onions in butter until lightly browned, 10 to 12 minutes. Add beef broth and bouillon. Simmer 10 minutes. Pour into 2 soup bowls (individual). Place bread on top. Sprinkle with cheese. Bake at 350° for 10 to 15 minutes, until brown and bubbly.
Make cake mix in 9 x 13-inch pan and cool. Turn upside-down and put on large plate. Pour Kahlua over cake to absorb thoroughly, but not to excess. Cut cake in half, horizontally.
Cream butter with sugar. Chop figs and add part of flour with baking powder. Add remaining flour. Add alternately to creamed mixture with egg mixture. Beat well. Add honey. Chop raisins and almonds. Add to mixture with remaining ingredients. Mix well. Pour into pan and bake at 375° for 30 minutes.
Soften cream cheese. Blend with other ingredients. Mixture will be fairly soft. Chill slightly. Form into a ball and chill until party time. Sprinkle 1/2 cup pecans on wax paper. Roll ball in this to cover.
Mix sugar and cocoa together. Make sugar there are no lumps. Add other ingredients. Boil slow for 5 minutes. Ice layers while icing is still hot.
Combine mustard and olive oil; brush on all sides of tenderloin. Combine pepper, oregano, thyme, chives, garlic and salt. Pat seasoning mixture on all sides of roast. Place tenderloin on a rack in a large shallow pan. Let stand at room temperature for 30 minutes. Insert meat thermometer. Roast at 425° for about 45 minutes or until meat thermometer registers 140° for rare. Remove from oven and let stand 45 minutes, then wrap and chill. Before serving meat allow tenderloin to stand at room temperature for 2 hours. Slice and serve at room temperature. Serves 12.
Add salt to cabbage; let set 1 hour. Squeeze out. Combine remaining ingredients; boil for 1 minute. Cool to lukewarm. Pour over vegetables. Stir and refrigerate. (May also be frozen.)
Saute mushrooms in margarine for 5 minutes. Add green onions, pepper, celery, salt, pepper, parsley and m.s.g. Cook 3 minutes longer. Remove from heat. Add mayonnaise; stir in. Set aside.
Bring the first 4 ingredients to a boil. To each quart jar, use 2 heads of dill and 2 cloves of garlic. Fill jars with small cucumbers. Add vinegar water; seal.
In a large bowl, beat eggs. Mix together dry ingredients (I use 1/4 cup baking mix in place of flour, baking powder and salt) and beat into eggs with a wire whisk. Add the cottage cheese and mix well. Add the other cheeses, margarine and chiles; mix well.
Cut off stems from sprouts and remove outer yellow layer. Cut small x in bottom of each. Rinse in cold water; drain and pat dry.
Beat eggs; add milk. Sift dry ingredients into batter. Beat until smooth. Add melted butter last. Let set one hour. Mix again before cooking in butter or margarine. Use hot pan.
Bring pineapple, lemon juice and sugar to boil. Dissolve gelatin in 1/2 cup cold water and add to hot juice. Stir well and cool	until mixture begins to gel. Add cheese, nuts, celery and cherries. Carefully fold in whipped topping and turn into oiled mold. Chill until firm.
Prepare pie filling as directed on pkg. with 3/4 cup milk. Blend in pumpkin, spice and 2 cups whipped topping. Spoon into pie shell. Chill at least 4 hours. Spread remaining whipped topping on top.
Peel and slice apples; sprinkle with lemon juice. Combine sugar, flour and spices; mix with apples.
After browning the bacon, saute onion in the bacon grease. Combine all ingredients. Bake at 350° until hot.
Scrub potatoes; piece with fork. Place in microwave-safe baking dish. Microwave on High 8 minutes.
Brown chops well on both sides in skillet. Place chops in 2-quart casserole.
Blend eggs, oil and sugar until creamy. Add flour a little at a time. Beat well. Batter will be stiff. Peel, core and chop apples. Fold in apples, coconut and nuts. Pour into greased and floured 10-inch tube pan. Bake in preheated 350° oven for 1 hour. Remove from oven. Cool in pan 30 minutes. Mix butter, brown sugar and milk in saucepan. Boil three minutes and pour over warm cake.
Brown meat with cooking oil. Add sliced onion, soup, tomatoes and half a can of water. Cook in a 325° oven for 1 to 2 hours or in crock-pot for 5 to 6 hours.
Bake in two 9-inch layers in greased and floured pans. After cake is cool, take a thread and wrap around the layers and pull. This will cut the cake into 4 thin layers. Put 1 layer on bottom of punch bowl. Spread cooled vanilla pudding on that layer, then spread Cool Whip on top of pudding. Put pie filling on top of Cool Whip. Keep on doing the same with the other cake pieces. End with the pie filling on top. Dip with a spoon.
Mix sugar, margarine and milk in pan. Bring to a boil and boil 3 minutes, stirring frequently. Remove from heat; stir in peanut butter and vanilla. Fold in oats and peanuts. Drop by scant tablespoonfuls on wax paper. Only makes about 27 cookies, so triple the recipe to make 7 dozen. If you do triple the recipe, add extra oats, at least 1 1/2 cups.
Combine flour and powdered sugar; cut in 1/2 cup margarine with pastry blender until mixture resembles coarse crumbs. Press mixture evenly into bottom of a 9-inch square pan lined with heavy-duty aluminum foil. Bake at 350° for 15 minutes or until lightly browned. Combine sugar, cocoa and salt. Add 2 tablespoons margarine and eggs; beat 2 1/2 minutes at medium speed with an electric mixer. Add milk and vanilla, mixing well. Stir in pecans. Pour mixture over crust; bake at 350° for 45 minutes or until set. Cut into squares while warm. Let cool completely before removing from pan.
Drain salmon and flake with fork. Add cream cheese, lemon juice, onion, horseradish and liquid smoke. Mix well. Chill overnight. Roll into log.
Drain green beans. Mix beans, soup, milk and 3/4 can onion rings together. Add pepper to taste. Bake in a 350° oven for 25 to 30 minutes. Crush remaining onion rings. Garnish top. Bake for another 5 minutes.
Mix cornstarch, soy sauce and chutney. Heat oil in 10 inch skillet or wok over medium high heat. Add chicken and vegetables; stir fry 5 to 7 minutes or until chicken is no longer pink in center. Stir in chutney mixture. Cook over medium heat, stirring constantly, until slightly thickened. Serve over rice. Sprinkle with peanuts.
Heat up refried beans. Put in cheese until melted, then add the salsa. Mix up really good. Serve warm with chips.
Take 2 cans of soup, put in dish and add one can of water and stir together. Then put most of sour cream in with and stir. Then stir in hamburger, then put potatoes on top. Then melted butter on that. Then Ritz cracker on top. Put in oven and bake at 350° for 45 minutes until brown on top.
Preheat oven to 350°. In a very large mixing bowl, empty cake mix packets and run mixer through dry mix until most of the lumps are gone. Then mix in eggs, water and softened butter. Dip 1 cup batter into 9-inch cake pans; spread around pan with back of spoon until evenly distributed. Bake for approximately 20 minutes or until golden brown. Turn out from pan as soon as you remove from oven. Yield: Approximately 11 layers.
Saute onion in oil in large Dutch oven type pan. Add chicken, giblets (hearts and stomachs), carrots (cleaned and cut in 2-inch pieces) and salt and pepper and sprinkle with paprika until covered (coated). Cook covered over low heat until chicken is done. Remove chicken (leave in carrots and giblets) and add parsley, celery leaves, water and rice. Recover and cook over low heat until rice is cooked. Stir often to prevent sticking and burning.
Trim pork chops. Brown in oil on both sides; drain. Pour 1 full jar Ragu Italian cooking sauce over chops. Simmer for 1 hour. Serves 6.
Bake yellow cake mix as directed. (Add 1 teaspoon butternut flavoring to batter.)
Beat eggs, add sugar and beat well. Melt butter in saucepan, pour in egg mixture and dates. Stir and cook until mixture thickens and turns dark brown (3 to 5 minutes after mixture boils). Add vanilla. Remove from heat, add Rice Krispies and nuts. Cool slightly. Make into small balls or into long rolls like refrigerator cookies. Roll in coconut, nuts or powdered sugar. Put in refrigerator to harden. These keep indefinitely in the long rolls and can be sliced as needed.
Put potatoes in a 9 x 13-inch pan. Add salt to taste. Mix soup, sour cream, cheese and butter. Spread over thawed potatoes. Sprinkle corn flakes on top. Bake 1 hour to 1 hour and 15 minutes at 350°.
Melt margarine in baking dish. Add rice, onion soup and beef broth. Stir; bake at 350° for 50 minutes.
Combine the flour, salt and cream of tartar in a medium saucepan. Add water, oil and food coloring. Cook and stir over medium heat until mixture is very thick and sticks together. (This will take just a few minutes.) Remove play dough from pan and knead until smooth. It is now ready to play with or store in an airtight container.
Cook potatoes in skin until a fork pierces easily. Drain water and cool potatoes; remove skin. Dice potatoes. Cook bacon and drain. Combine all other ingredients and pour over potatoes; mix well.
Mix sugar and jello. Warm part of water to dissolve jello and sugar. Cool and add rest of ingredients. Can be frozen and add ginger ale before serving.
Combine applesauce, sugar, vinegar, cloves and cinnamon in a 2-quart casserole. Bake uncovered at 350° for 2 1/2 hours or until mixture is thick and almost transparent; stir occasionally during baking. Pour into jars and store in refrigerator.
Combine all ingredients in Part 1 and chill. Add Part 2 ingredients before serving.
Mix ingredients in order given. Cook over low heat until thick. Seal in hot jars; store in dark place.
Combine and let cool the dates, soda and boiling water. Mix together brown sugar, egg and melted butter and add to date mixture. Add to this, flour, nut meats and vanilla. Mix all together. Bake at 350° for 1 hour. Makes two loaves. Pan size, 4 1/2 x 8 1/2 x 2 1/2-inch.
Brown hamburger; add oregano and garlic powder. Add tomato sauce and cool, then add the cheese. Put in buns and wrap in foil. Bake in 350° oven for 20 minutes.
Cook beans with salt (drain if using canned beans and omit salt). Combine milk, soup and pepper. Pour over beans in a 1 1/2-quart casserole. Add 1/2 can onions. Bake 20 minutes at 350°. Garnish with 1/2 can onions and pimiento. Bake 5 minutes. Serve hot. Makes 6 servings.
Preheat oven to 350°. Put a thick layer of apples into a buttered baking dish. Sprinkle with cinnamon and sugar mixture. Dot with lumps of butter. Into a mixing bowl, sift 1 cup sugar, the baking powder, flour and the salt. Mix in the egg until mixture is crumbly. Spread over apples. Bake at 350° until brown.
Beat butter until light and fluffy. Add sugar, beating until very pale, about 5 minutes. Add yolks, one at a time, beating well after each addition. Beat in vanilla. Sift flour into butter mixture and fold in thoroughly.
Make roux by heating the oil, then add flour and stir until dark. Add onions, celery and garlic. Cook until withered. Add finely chopped or ground giblets or round steak. If using steak, stir until red disappears. Add all other ingredients and chicken broth. Cook over very low heat, covered, until the mixture is consistent in thick gravy. Add cooked rice, salt and pepper to taste.
Brown meat, chopped onion and pepper in pan. Salt and pepper. Sprinkle chili powder over all. Add 4 cans of beans and stir. Add brown sugar and ketchup. Stir, cover and bake about 1 hour at 350°.
Boil chicken until tender; remove from bone. Tear tortillas in pieces and line bottom of a baking dish. Combine remaining ingredients, except cheese, and add in layers of tortillas, chicken mixture and cheese, saving layer of cheese for top. Bake at 325° until bubbly.
Melt butter; add and brown flour, salt, pepper and sugar. Remove from heat and add slowly French onion dip or sour cream and onion. Grate Swiss cheese and layer with the first mixture and the green beans. Top with buttered crumbs. Bake at 400° for 30 minutes in 2-quart casserole, uncovered. Can use 3 packages frozen green beans, cooked and drained.
Brown the ground meat mix. Drain grease. Add 2 tablespoons of Worcestershire sauce. Sprinkle salt and pepper. Simmer for about 5 minutes. Add 1/2 cup syrup and can of baked beans. Simmer again for 45 minutes.
Combine all ingredients except olive oil and garlic. Wet hands, then roll meat balls; wet hands occasionally. In pan, brown 2 cloves of garlic in oil. Take out garlic when browned, then brown meatballs (no lid).
Add all ingredients to the persimmon pulp in order given. May add nut meats and/or raisins. Pour into greased mold and cover tightly. Set in pan of water and steam 1 hour at 350°. Serve hot or cold with your choice of sauce, ice cream or whipped cream. May add chopped dates, too.