HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat broiler. Line broiler pan with foil. Arrange chicken quarters, bone side up. Sprinkle with lemon, rosemary, pepper and garlic. Broil 6 inches from broiler for 10 to 15 minutes. Remove pan from oven. Turn over and cook until juice runs clear (another 15 to 20 minutes). Remove from oven and coat chicken with mustard. Cook until brown. Serve with orange wedges.
Cream together the shortening and 2 cups of sugar. Add pumpkin, eggs and vanilla. Sift together the flour, baking powder, baking soda, salt, cinnamon, nutmeg and allspice. Add to creamed mixture. Combine ingredients. Drop by spoonfuls onto greased baking sheet approximately 1 inch apart. Bake at 350° for 13 to 15 minutes. Frost with Buttercream Frosting.
Mix all ingredients and cook on medium heat until thickened. Serve warm on gingerbread.
Mix flour, 1 1/2 cups sugar, salt, soda, eggs and fruit cocktail with juice. Cook in a 10 x 13-inch ungreased pan at 300° until firm. While hot, add topping. Place on rack to cool; don't remove from pan.
Mix flour, warm beer and sugar together; do not knead. Put into a greased 4 1/2 x 9-inch loaf pan. Melt butter and pour over bread after baked. Bake at 350° for 1 hour or until golden brown. Cool 5 minutes, then turn out of pan. Serve and enjoy.
Melt bark at 250° (low) until soft in a heavy pan (do not overheat). Toss the dry ingredients together and add to the melted chocolate in the heavy pan. Drop from teaspoon onto wax paper. Makes 60. Can use colored chocolate for special occasions.
Combine all ingredients in a large saucepan. Cook for about 10 minutes. Add seasoning to taste. Serve hot.
Combine sour cream, 2 tablespoons flour, sugar, vanilla, salt and egg. Beat 5 minutes at medium speed of electric mixer; fold in blueberries. Pour into pie shell. Bake at 375° for 25 minutes. Remove from oven. Combine remaining flour, butter and nuts. Sprinkle over top of pie and bake an additional 10 minutes. Chill before serving.
Mix together the mayonnaise, sugar and vinegar. Pour over other ingredients. Stir until well mixed.
Blend first 9 ingredients and beat well. Pour into a lightly greased 9 x 13-inch pan. Then sprinkle cake mix and pecans over mixture. Drizzle melted butter on top. Bake at 350° for 50 minutes.
Prepare gelatin as directed on package. Chill until slightly thickened. Set aside 1/3 cup. Add fruit to remaining gelatin; spoon into 4 or 5 glasses. Tilt; chill until set. Meanwhile, fold whipped topping into measured gelatin. Spoon topping mixture into glasses. Chill. Garnish as desired. Makes 4 or 5 servings.
Mix flour, margarine and 1/4 cup powdered sugar. Press into ungreased square 8 x 8 x 2-inch pan. Bake 20 minutes.
Mix meat, egg, bread crumbs, cheese, onion, Worcestershire sauce, parsley, basil and pepper. Shape mixture into 12 meatballs. Brown on all sides in oil in a large skillet about 5 minutes. Remove meatballs from skillet. Cook and stir mushrooms in same skillet 2 to 3 minutes or until tender.
Combine cheese, scallion, chives, parsley and mustard. Form into a ball. Cover with plastic wrap and refrigerate until firm, approximately one hour. Roll in pecans.
In a large, heavy pot, heat the 1/2 cup vegetable oil. Add the flour to the oil to make a dark-reddish brown roux. Continue stirring on low heat until roux is reddish-brown. If roux burns, start over because gumbo will taste burned. Add onions, green onions, celery, bell pepper, garlic, salt and parsley. Cook until onions are transparent (30 minutes). In a separate skillet, fry okra in a small amount of oil until okra is soft. Add tomatoes to vegetables. Add okra and all other ingredients except meat and file. Add water. If using chicken and sausage, add meat now. If making seafood, add during the last 30 minutes of cooking. Simmer 2 1/2 to 3 hours. Serve over rice. Sprinkle file over gumbo to taste.
Dissolve Jell-O in water. Add frozen strawberries until they have separated. Add bananas, pineapple and nuts. Place 1/2 mixture in bowl, let it set in refrigerator. When set, add sour cream and place rest of Jell-O mixture on top. Refrigerate.
Wash and dice unpeeled rhubarb and mix with sugar, flour, salt and nutmeg. Beat eggs slightly, add milk. Combine with rhubarb mixture. Place in pie shell and dot with butter. Bake at 400° for 50 minutes. Make one single crust 9-inch pie pan.
Mix well. Spoon batter into greased muffin pans. Cook 25 minutes at 275°.
Mix together. Drop into ungreased muffin tin. Fill to 3/4. Bake at 400° for 10 to 15 minutes.
Combine all ingredients except sausage and simmer on low. Heat until carrots and potatoes are tender. Add sausage last but be sure it heats thoroughly. Good served with a green salad and Hi Ho crackers. Serves 6 people.
Slice beef across the grain into thin strips. Heat oil in skillet; cook beef until browned, stirring often. Remove beef from skillet. In remaining 1 tablespoon hot oil, cook broccoli and onion with garlic powder until tender-crisp, stirring often. Add soup, water and soy. Heat to boiling. Return beef to skillet. Heat through, stirring occasionally. Serve over rice. Serves 4.
Arrange 1/2 lettuce in bottom of glass bowl. In layers, add onion, bell pepper, celery, peas and other lettuce on top. Mix mayonnaise, cheese and sugar. Spread over top. Sprinkle crumbled bacon over top. Refrigerate at least 4 hours before serving. May be made the night before.
Mix together. Pour into large casserole (2-quart). Bake at 375° for 45 minutes.
Mix Karo and sugar in a glass bowl. Put in microwave on High for 4 minutes. Add nuts. Microwave for 3 1/2 more minutes. Remove and add vanilla, butter and soda. Spread on greased cookie sheet. Let cool. Crack into pieces.
Cream together sugar and shortening. Add water. Cool. Add remaining ingredients. Cover and place in refrigerator for several hours or overnight. Shape into rolls and let rise 2 hours. Bake at 325° about 20 minutes or until lightly browned. (This dough may be stored in refrigerator for several days.)
Combine all ingredients in a 4 quart Dutch oven; bring to boil. Reduce heat; cover and simmer 1 to 1 1/2 hours or until peas are tender (add more water as needed). Remove ham hock and take meat from bones. Add to peas. Yields 6 to 8 servings.
Beat egg yolks with sugar until very light. Add walnuts and the rest of the ingredients. Whip the egg whites until very stiff and fold gently into the mixture. Bake in 2 greased shallow cake pans at 325° for 45 minutes or until the cake leaves the sides of the pan.
Blend sugar and apples; let stand 30 minutes. Add beaten egg, oil and vanilla to apple-sugar mixture. Add all dry ingredients and stir until well mixed. Bake in preheated 350° oven in greased 8 x 8 x 2-inch or 7 x 11 x 2-inch pan for 35 to 40 minutes.
Melt chocolate chips until smooth. Remove from stove. Add evaporated milk and vanilla. Pour mix into 9 x 9-inch metal or glass pan. Refrigerate until solid.
In a skillet, cook beef, onion, and garlic over medium heat and drain. Add soup, corn and chilies; mix well. In an ungreased shallow 3-quart baking dish, layer meat mixture, corn chips and enchilada sauce. Top with cheese. Bake uncovered at 350° for 8 to 10 minutes. Serves 6.
Mix thoroughly in a large bowl, margarine, peanut butter, sugar and egg. In seperate bowl blend flour, baking powder, baking soda and salt. Stir this into large bowl. Blend well. Roll batter into little balls (about 1-inch) and shake each ball into a small bag of sugar. Place 3 inches apart on a foil covered cookie sheet. Bake at 350° for 8-9 min, press a Hershey's Kiss on top. Bake 1-2 mon. more.
Mix cheese and dry ingredients. Beat egg with milk; add to dry ingredients. Add oleo. Bake in greased muffin tins at 350° for 20 minutes.
While the Velveeta is still cold, cut into small cubes. Place in the top of double boiler set over hot water and allow cheese to melt. When it is melted, stir in evaporated milk and pimentos. Cook over medium heat until slightly thickened, about 30 minutes. Cool and add Cheddar cheese and enough mayonnaise to moisten and for taste. Use for sandwiches, filling for celery sticks, crackers, etc.
Mix pineapple with pudding. Add nuts, Cool Whip and 1/2 bag marshmallows. Refrigerate 1 hour.
Boil meat with plenty of water until tender. Use large pot, Dutch oven size. Add all other ingredients and cook until tender, approximately 1 hour. Stir often. Taste and see.
Brown beef and garlic. Drain. Blend cottage cheese, Mozzarella and mayonnaise in bowl. Stir in beef mix. Fill manicotti noodles. Place in baking dish. Sprinkle with remaining filling. Cover completely with sauce. Sprinkle with oregano and Parmesan cheese. Cover and bake 15 minutes at 325°. Uncover and bake 10 minutes more.
Mix and shape into small balls. Chill at least 6 to 8 hours in refrigerator. Bake on greased cookie sheet for 20 minutes at 350°. Makes 45 to 50.
Beat eggs until completely foamy; add sugar and beat until sugar is dissolved. Add milk, vanilla and salt or nutmeg. Pour in unbaked pie crust. Bake at 400° for 15 minutes. Turn oven down to 350° and bake until firm.
Brown meat and drain. Add barbecue sauce, onion and brown sugar; set aside. Separate biscuits and flatten. Place one biscuit in each of 12 ungreased muffin cups, pressing dough up sides to edge of cups. Spoon meat mixture into cups and sprinkle each with cheese. Bake at 400° for 10 to 12 minutes or until biscuits are done.
Cut veal in individual servings. Season. Dip into crumbs, then in egg mixed with water and again in crumbs. Brown in hot fat. Pour mixed milk and soup over; cover and simmer slowly for one hour. Serves 6.
Mix all ingredients. Put in a large baking pan. Spread topping over evenly. Bake at 350° for 25 to 30 minutes or until lightly browned.
Combine and put in crock-pot. Add ham. Slow cook a long time to enhance flavor.
Press uncooked beef into bottom of 9-inch casserole dish. Salt and pepper. Spread undiluted soup on top. Add Tater Tots. Cover and bake at 350° for 45 minutes. Uncover and bake for 15 minutes longer. Serves 4.
Mix all ingredients. Bake at 325° for 30 minutes. Sprinkle 1/4 cup cheese on top. This is too thick to use as a dip. It is best to serve in a bowl over crumbled tortilla chips or Doritos after baking.
In a 13 x 9-inch baking dish, combine cream of chicken and chicken with rice soup (undiluted). Lay chicken on top of soup. Mix stuffing with chicken broth, adding water as needed to make moist. Pour over chicken. Top with several small pieces margarine. Cover with foil and bake at 350° for 30 minutes.
Combine Bisquick, milk and mayo. Mixture will be sticky. Brown sausage with onion. Drain and cool, then mix with eggs, Parmesan and Swiss cheese. Put half of biscuit dough in an ungreased 10 x 15-inch pan. Put sausage mixture over all rest of dough, then spread rest of dough on top. It will be uneven, but will spread. Glaze with egg yolk mixed with a little water. Bake at 375° for 30 minutes. Serves 24.
Combine all. Roll in 7 1/2-inch log; roll in nuts. Serve with crackers.
Grind the pecans. Combine nuts, flour and baking powder. In mixing bowl, beat butter and shortening for 30 seconds. Add sugar; beat until fluffy. Add egg, sour cream and vanilla; beat well. Add dry ingredients; beat until well combined. Divide dough in half; cover and chill at least 3 hours. Working half the dough at a time on a lightly floured surface, roll dough to 1/8-inch thickness. Cut with cutter or shape into 1-inch balls. Place on ungreased cookie sheets. Bake in a 375° oven for 9 to 10 minutes for cutouts or 10 minutes for shaped.
In a punch bowl, mix limeade concentrate, lemonade concentrate, cold water and lemon juice. Chill. At serving time, spoon sherbet into punch bowl. Carefully pour carbonated beverage down side of bowl. Mix gently. Garnish with lemon and lime slices and mint leaves. Makes about 20 servings.
Mix the first 6 ingredients. Remove the stones from the cooked prunes and force the pulp through a sieve. Add lemon juice and prune pulp. Stir in dry ingredients. Add yolks of eggs, beaten until light and lemon colored. Fold in whites beaten until stiff. Turn into greased baking dish and bake in a slow oven. Set baking dish in pan of water.
Butter a 9 x 13-inch pan. Mix together all but the spears. Place spears in pan. Pour some of the mixture over the spears, then put chicken over spears and pour rest of mixture over the chicken. Sprinkle with buttered bread crumbs. Cover with foil. Bake at 325° for 1/2 hour, then turn oven up to 350° for 1 hour. Serve with rice and mushrooms. Add broiled tomatoes for color. Enjoy.
Cook whole fryer and debone. Put chicken in bottom of long casserole dish. Mix broth and celery soup; cook until boiling. Pour over chicken. Cut up eggs over this.
Parboil chicken in water with vinegar (approximately 1/2 hour). Combine all ingredients. Coat chicken. Barbecue on grill. Recoat as necessary. Grill until golden brown. Serves approximately 2 to 3 people.
Mix all ingredients well and pour into 4 (1 pound) greased and floured coffee cans. Bake 1 hour at 350° or until tested done in center.
Skin, bone and divide breasts in halves. Rub with brandy. Let them stand about 10 minutes. Season with salt, pepper and marjoram. Heat to the point of fragrance. Add sweet butter and saute breasts over medium heat 6 to 8 minutes on each side. Remove to a heated platter and keep warm. To the remaining butter in the pan, add sherry, simmer over low heat until the liquid is reduced by 1/2. Add, stirring constantly, cream, beaten with egg yolks, season with salt, pepper and nutmeg. Stir and cook until slightly thickened. Pour the sauce over the chicken. In a small pan, melt butter. To the butter add bread crumbs, mix the crumbs with equal parts of Swiss cheese. Sprinkle this mixture over chicken and sauce. Glaze under the broiler, being careful not to burn the crumbs.
Heat oven to 350°. Grease bottom only of a 13 x 9-inch pan. Combine cake mix, butter and 1 egg. Stir until moist. Pat into pan.
Peel and cut onions into 1/2-inch thick slices. Separate into rings and set aside. In a medium bowl, combine beaten egg, milk and oil. Blend in flour and salt just until moistened. Fill deep fat fryer or a 2 to 3-quart saucepan with cooking oil. Heat oil to 375°. Using a fork, dip onion rings, one at a time, in batter to cover. Let excess drip back into bowl. Working quickly, place each ring in the hot oil. Fry rings, a few at a time, about 2 to 3 minutes, or until golden brown, turning once with a fork to separate rings. Remove from oil. Great batter to fry okra or squash also.
Brown ground beef and onion in a large skillet. Put rest of ingredients in a large saucepan and heat on medium. Stir occasionally. Drain ground beef and onion. Add to other ingredients and stir well. Heat through. Put into crock-pot on low temperature to serve warm. Cover top with shredded cheese.
In 2-quart glass casserole, melt butter on High 1 minute. Add onions, mushrooms and carrot; cover with plastic wrap and vent. Cook on High 3 minutes. Stir in milk, wine and white sauce mix until blended. Cover; vent and cook on High 3 more minutes, stirring once. Stir in scallops; cover and vent. Cook on High 2 minutes. Add cheese; stir until melted. Spoon into four large scallop shells. Garnish with parsley.
Preheat oven to 350°. Combine soup, water or milk and rice. If using chipped beef, rinse off the salt and pat dry. Place some of the beef on the bottom of a 9 x 13 casserole dish and place chicken on top. Add additional beef on top of each chicken piece. Add cheese, then pour soup mixture over all. Cover with foil and bake for about 1 hour.
Combine soup, mustard, worcestershire and horseradish. Blend well and set aside. Lightly beat egg and then add bread crumbs, onion, salt, pepper, and 1/4 cup of soup mix. Add beef and mix well. Make patties and brown in oil. Combine remaining soup mix with water. Pour over patties, cover, and cook over low heat 10 - 15 minutes. Serve with parsley garnish!
Debone chicken and place in 9 x 13-inch Pyrex dish. Mix soups and broth; pour over chicken. Cut margarine over mixture. Mix milk and Bisquick. Pour over all. Bake at 350° for 1 hour.
Cut apples in quarters; roll up in rolls and place in pan (large Pyrex). Mix sugar and butter and melt. Add a pinch of cinnamon, if wanted. Pour 1/2 over rolls and pour the Mountain Dew. Cook at 350° about 30 minutes. When halfway cooked, pour the rest of butter and sugar over the pie. Cook until golden brown.
In small bowl, combine all ingredients. Cover and refrigerate about 1 hour. Stir well before serving. Serve with assorted fresh vegetables. Makes 6 servings, about 1/2 cup each.
Combine cake ingredients and bake in 9 x 13-inch cake pan at 375° until golden brown.
Mix in saucepan. Let it simmer for about 2 hours. Serve with pork.
Cut meat into 1 inch cubes. Brown in skillet with butter. Add mushrooms, onion and garlic powder. Mix barbecue sauce, honey and peppers in large bowl. Mix well. Pour sauce mix over meat; cook until meat is tender. Serve over cooked noodles.
Spread refried beans in bottom of container. Spread sour cream evenly over beans. Spread taco sauce evenly over sour cream. Chop green onions (amount to suit you) and green olives. Sprinkle over layers. Sprinkle 1 cup or amount to suit you Cheddar cheese over top. Refrigerate. Serve with tortilla chips. Delicious.
Mix walnuts, cinnamon and 1/2 cup sugar. Set aside. Heat oven to 375°. Beat butter until creamy; gradually add 1 cup sugar, beating until light and fluffy. Add eggs, one at a time, then vanilla. Sift flour with baking powder, baking soda and salt. Beat flour mixture into batter alternately with sour cream. Spread half of batter in a well-greased 9-inch tube pan with removable bottom. Top with pared, cored and thinly sliced apples. Sprinkel with half of walnut mixture. Top with remaining batter, then rest of walnut mixture. Bake 40 minutes. Cool in pan on a wire rack for 30 minutes.
Set aside flour and sugar. Heat water, salt, cocoa and butter. Add the sugar and flour. Add remaining ingredients. Bake 15 to 20 minutes at 350°.
Melt the butter in a crepe pan or skillet. Stir in the brown sugar. Cook over low heat for 5 minutes. Cut the bananas in half, lengthwise, then cut crosswise. Add to the pan, cooking until the bananas are brown on all sides. Add the liqueur and rum and set aflame. Pour over six servings of ice cream and serve.
Cook meat lightly in skillet; put in casserole. Chop onion and place on meat. Peel and slice potatoes thinly, cutting crosswise. Place in casserole on top of the meat and onion. Put slices of butter on top. Add salt and pepper. Add water to soup and heat in skillet with some of the grease.
Add milk, oil, egg and honey to combined remaining ingredients, mixing just until dry ingredients are moistened. Fill 12 greased or paper lined medium sized muffin cups 2/3 full. Bake in preheated hot oven at 400° for 15 to 18 minutes or until golden brown. Makes 1 dozen muffins.
Preheat oven to 325°. Cream butter with 1/2 cup sugar and vanilla. Add egg yolks, beating well. Stir in milk. Sift flour, baking powder and salt together. Gradually add to batter. Add extract. Pour into greased and floured 9-inch square pan. Beat egg whites until frothy. Gradually add remaining 3/4 cup sugar until meringue holds its shape. Fold in nuts. Spread over batter; sprinkle with a little granulated sugar and bake 30 minutes. Cool before cutting.
Combine bananas, oil and vanilla. Stir in oats, walnuts and raisins. Drop by spoonful onto greased cookie sheets. Press down lightly with fork. Bake in preheated 350° oven approximately 10 to 12 minutes.
Cook rice as directed. Mix all ingredients together; place in casserole dish. Bake at 350° until bubbly, approximately 30 minutes.
In 2 tablespoons of butter, saute onions, then remove. Add remaining butter and brown the fish fillets. Spread onions over fish and season with salt and pepper. Combine 1/4 cup water with remaining ingredients. Pour over fish and simmer about 20 minutes. Serves 4.
Combine shrimp with oil and lemon. Chill until crisp. Stir often. Saute green pepper and onion in butter. Drain shrimp lightly. Add all ingredients except almonds. Pour into 2-quart greased casserole. Sprinkle with almonds. Cover and bake 20 to 30 minutes at 350°.
Saute together the mushrooms and onion. Blend with the rest of the ingredients, except the tortillas.
Mix butter, sugar and vanilla thoroughly. Measure flour by dip-level-pour method or by sifting with salt, then measure. Blend flour and salt with butter mixture. Mix in nuts. Chill at least 30 minutes. Make into 1-inch balls. Place on ungreased baking sheet. Bake at 350° on middle shelf of oven, 8 to 12 minutes (check bottoms for browning). Roll in powdered sugar while still warm. Cool. Roll again (roll a third time to make whiter). Yields about 4 dozen.
Pour 2 cups boiling water over the oats; let stand for 1/2 hour or until oats are softened. Then soak 2 packages yeast in 1/3 cup of lukewarm water. Add salt, honey and melted margarine or butter to the oats, then add the yeast.
Cut rhubarb into 1-inch pieces. Mix all ingredients together and let stand while making pie crust. Bake at 425° for 35 to 40 minutes. Makes 1 (9-inch) pie.
Drain pineapple, reserving juice. Set aside. Combine juice, sugar, cornstarch and lemon juice in heavy saucepan. Cook until thickened over low flame, stirring constantly. Cool. Combine pineapple and remaining ingredients, except avocado. Pour dressing over fruit; toss gently. Garnish with avocado wedges before serving. Makes 6 to 8 servings.
Mix well. Refrigerate overnight. Roll out on Bisquick floured board. Cut with biscuit cutter. Place on ungreased pan. Bake in 425° oven for 20 to 25 minutes until browned.
Combine 1/2 cup cheese and biscuit mix in a mixing bowl. Add milk; stir just until flour is moistened. Pat dough over bottom of a greased 8 or 9-inch pie plate. Combine remaining cheese, egg and onion. Spread over biscuit dough. Sprinkle with poppy seed. Bake at 425° for 15 to 20 minutes.
Mix pudding according to directions (use 1% milk). Add sour cream and Cool Whip. Put vanilla wafers in bottom of bowl. Alternate pudding, sliced bananas and vanilla wafers with bananas on top. Put Cool Whip on top. Refrigerate.
Mix all of ingredients together and spread in a 9 x 13-inch lightly greased dish. Sprinkle over top 1/4 cup melted margarine and 1 cup crushed cornflakes. Bake at 350° for 40 to 45 minutes.
Mix together the first 6 ingredients and form in a ball. Put in the refrigerator until firm. Roll in a mixture of nuts and parsley.
Heat oven to 350°. Place oven rack in lowest position. Grease bottoms only of two 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans. In small bowl, mix bananas, milk, cereal and vanilla with a spoon. Let stand 5 minutes. In a large bowl, mix sugar and margarine. Stir in eggs until well blended. Beat in banana mixture thoroughly. Stir in together remaining ingredients; pour into pans. Bake 50 to 60 minutes or until toothpick inserted into center comes out clean. Cool 10 minutes. Loosen sides of loaves. Remove from pans. Cool completely before slicing. Serve.
Grease bottom of 9 x 13-inch baking dish with butter. Spread chicken on bottom of dish. Spread soup over chicken. Then pour broth over soup. Mix flour, butter and milk. Pour over chicken mixture. Spread evenly. Bake at 350° for 1 hour.
Mix all ingredients thoroughly. Bake in a greased loaf pan at 350° for 1 1/4 hours. Serves 6 to 8.
Finely chop onions. Melt butter in a thick saucepan. Add onions and brown slowly and well. Dust in flour and pour in stock. Simmer for 1/2 hour; add seasonings and bay leaf. Put French bread at the bottom of a casserole. Pour on the boiling soup. Dust thickly with the grated cheese, then set in 350° oven for 10 to 15 minutes to brown. Serve very hot.
Combine everything except soy sauce and dill in large saucepan. Cook 1 hour until vegetables are tender. Add dill and soy sauce. Cook 15 minutes. Makes 10 (1 cup) servings.
Drain shrimp and chop. Chop onions. Mix Cheddar, onions, shrimp and crab meat; stir into softened cream cheese. Roll into ball, then roll ball over pecans. Put in refrigerator until firm.
In a mixing bowl, combine cabbage, celery and peppers. In a small bowl, combine sugar, salt, water and vinegar. Taste mixture to be sure you have enough vinegar. Pour over vegetables and toss. Makes 6 to 8 servings. Easy to do; even better the next day.