HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oven to 350°. Coat a 13 x 9-inch pan with vegetable cooking spray. Put milk in a shallow dish. Mix remaining ingredients except chicken in a medium size bowl. Dip each piece of chicken in milk, then in crumbs, pressing so crumbs adhere to form a thick, even coating. Arrange meaty sides up in a single layer in prepared pan. Bake 1 hour or until browned and juices run clear. Makes 4 servings.
Mix potatoes, sour cream, soup, onions, cheese and 1 stick butter. Pour into a large casserole dish. Mix 1/2 stick butter with crushed Ritz crackers. Sprinkle over top of casserole. Bake at 350° for 45 minutes or until top is brown.
Sift flour and measure 1 cup. Add 1/2 cup sugar and sift 4 times. Separate eggs; measure egg whites. Place in large bowl and add 1/4 teaspoon salt. Beat until foamy. Add cream of tartar and beat until stiff peaks. Gradually add 1 cup sugar, 2 tablespoons at a time, beating after each addition. Fold in vanilla. Fold in flour mixture 1/4 cup at a time. Place in 10-inch tube pan. Bake at 350° for 45 to 50 minutes.
Preheat oven to 400°. Combine muffin mix, butter and sugar; blend until crumbly. Reserve 1 cup mixture, loosely packed. Press remaining crust mixture into bottom of ungreased 9-inch square baking pan. Bake 10 minutes. Remove from oven; cool 5 minutes. Carefully spread with mincemeat; sprinkle remaining crumb mixture over mincemeat. Bake 25 minutes or until golden brown. Cool on wire rack. Makes 32 (1 x 2-inch) bars.
Preheat oven to 400 degrees. Sprinkle chicken with the salt and pepper and arrange on a rack in a baking pan. Bake for 20 to 25 minutes or until the juices run clear when the chicken is pierced with fork. Meanwhile, in a small bowl, combine the mustard and oil. In another small bowl, combine the crumbs and sage. Preheat the broiler, setting the rack 6 inches from the heat. Brush chicken with half of the mustard mixture and sprinkle with half of the crumbs. Place under broiler for 1 minute or until golden brown. Turn the chicken the chicken, coat it with the remaining mustard and crumbs and broil for 1 minute or until golden brown. Serve with corn-on-the-cob and steamed green beans or broiled tomatoes. Serves 4.
Roll sugar cookie dough onto 2 pizza pans. Bake each for 10 to 12 minutes. Cool completely. Mix together cream cheese, sugar and vanilla. Spread onto cooled sugar cookie crust. Top with sliced fruit.
Boil crabs until they turn red (about 20 minutes). Set aside and reserve water. Wash okra and cut into 1/4-inch rounds. Put 2 tablespoons of bacon fat in an iron skillet and fry okra, stirring often, to prevent burning, until it is browned and dried out, with all trace of sliminess gone.
In large pan, simmer pork chop cubes in salted water (enough to cover) 45 to 60 minutes. Add more hot water; enough to make as much curry as you want; then put in onions, carrots and potatoes. Salt and pepper to taste. Bring to boil, lower heat and simmer 2 hours, stirring occasionally, covered. Add the green pepper and simmer another 15 minutes. Add flour to water to make sauce for thickening. Stir into vegetables. Add curry powder. Serve over regular cooked rice, not instant. Leftovers freeze nicely.
Combine first 3 ingredients. Divide dough in half and chill. Roll out 1/2 at a time, about 1/4-inch thick. Cut with small round cutter. Place 1/2 teaspoon jam on each cookie. Bake on ungreased sheet in moderate oven, 350°, for 20 minutes. Makes about 2 dozen cookies.
Beat persimmon pulp, soda, sugar and margarine until creamy. Beat in egg, then add flour, cinnamon, nutmeg, cloves and salt. Fold in walnuts and raisins. Drop by spoonfuls on greased baking sheet. Bake at 375° for 12 to 15 minutes. Makes about 3 dozen.
Cook macaroni per package directions; rinse and set aside. Combine the next 6 ingredients. Add macaroni; stir well. Spoon into lightly greased 2-quart casserole dish. Sprinkle with paprika; bake at 350° for 45 minutes. Yields 6 to 8 servings.
Melt the butter in a large pan. Spread brown sugar evenly in skillet and arrange pineapple slices on sugar, filling in spaces with nuts. Sift the flour, baking powder and salt together. Beat egg yolks until light, adding sugar gradually. Add pineapple juice and sifted flour. Fold in stiffly beaten egg whites. Pour batter over pineapple. Bake in moderate oven (375°) for 30 to 35 minutes. Turn upside down on cake plate. Serve with whipped cream, if desired.
Bring this mixture just to a boil. Let cool and pour over cabbage mixture. Place in airtight container and let stand for 24 hours, stirring occasionally.
In a bowl, combine crumbs and cheese. Add seasonings and mix well to blend. Melt butter. Dip chicken into butter, then into crumbs. Arrange chicken in lightly oiled ovenproof baking dish. Bake chicken at 375° for about 30 minutes or until brown and done. Chicken should be tender.
In a bowl, sift first 2 ingredients, add butter and nuts, and mix all together. Take out 1 cup, set aside. Add to bowl the rest of the ingredients. Beat well and put in greased square pan 9 x 9-inch, then sprinkle the cup of crumb mixture on top. Bake in preheated oven at 350° for 45 to 50 minutes.
Heat oleo in small saucepan until melted. Stir in flour, salt, pepper, sugar and onion. Add sour cream. Stir until smooth. Cook, stirring constantly until mixture comes just to boiling point. Fold in broccoli. Pour into 1 1/2-quart greased baking dish. Toss together Chex cereal and cheese and sprinkle over broccoli mixture. Bake in preheated 350° oven about 20 minutes or until bubbly. Serves 6.
Mix until smooth. Place dip in center of serving tray and surround with vegetables of your choice.
Boil together and cool. Pour over cucumbers packed in jars and seal. Makes about 8 quarts of pickles.
Brown ground beef and chopped onion. Mix meat and onion with ketchup. Add other ingredients. Place in casserole dish and bake covered for 45 minutes at 350°.
Combine cornstarch, cinnamon and salt in small saucepan. Stir in orange juice and cranberry sauce. Cook and stir over medium heat until thickened. Set aside.
Sift first 4 ingredients; set aside. Cream butter, oil and sugar until light. On medium speed, beat eggs, one at a time, beating well after each addition. Blend in vanilla. Add dry ingredients alternately with buttermilk to creamed mixture. Beat well after each addition. Stir in zucchini. Pour in 13 x 9-inch pan. Sprinkle with chocolate chips and nuts. Bake at 325° for 55 minutes or until cake tests done.
Drop by spoonful on cookie sheet. Bake at 350° for 10 to 12 minutes. Cool and ice. Put brown sugar icing on top.
Preheat oven to 375°. In small bowl, blend first 4 ingredients. Separate crescent dough into 8 rectangles. Firmly press perforations to seal. Spread about 1/4 cup pepperoni mix on each rectangle. Start at shorter side and roll up; seal. Cut into 6 pieces. Place, cut side down, onto ungreased cookie sheet. Bake 12 to 15 minutes at 375°, until golden brown.
Arrange apples in a greased oblong baking dish. Sprinkle granulated sugar over apples. Mix brown sugar, flour, pecans and margarine; pour over apples, patting to cover entire surface. Bake at 350° for 45 minutes. Makes a sweet, gooey apple pie. Serves 6 to 8.
Rinse mushrooms, pat dry and remove stems. Chop stems (makes about 1 1/2 cups) and set aside. In large skillet, saute bacon until crisp; drain on paper towel, crumble and set aside. Pour bacon drippings from skillet. In the same skillet, melt butter. Use about 4 tablespoons of melted butter to brush the outsides of the mushroom caps and place in large shallow 13 x 9 x 2-inch baking pan. To the butter remaining, add onion and saute, then add mushroom stems and saute 2 minutes longer. Remove from the heat. In bowl, combine eggs, cream, cheese and salt. Stir in bacon and mushroom mixture. Fill caps. Bake at 350° for 30 minutes.
Brown meat and onions. Drain fat. Add remaining ingredients and simmer 1 hour.
Grate cabbage and small carrot. Add celery seed, salt and pepper to taste. Combine vinegar and mayonnaise; add to cabbage. Use more or less vinegar, depending on how sour you like it.
Combine the yeast, flour, sugar and potato buds in a bowl. Gradually add the warm water until smooth. Place in a large glass or crock. Keep covered with plastic wrap in a warm place for 2 days, then refrigerate.
Prepare cake mix according to package directions, baking in two 8 or 9-inch pans. Once layers are cooled, slice in half, making 4 layers.
Preheat oven to 425°. Combine the frozen hash browns, cheese and onion in a large bowl.	Combine the milk, beef stock, half of the melted butter, garlic powder, salt and black pepper in another bowl and mix until well blended. Pour over hash browns and mix well. Heat the remaining butter in a large, ovenproof skillet over high heat.	When the skillet is hot, spoon in the hash brown mixture. Cook the hash browns, stirring occasionally, until hot and all of the cheese is melted (about 7 minutes).	Put the skillet into the oven and bake for 45-60 minutes or until the surface for the hash browns are dark brown.
Heat vinegar, sugar and seasonings to boiling.	Arrange sliced cucumbers, onions and green pepper in jars. Pour hot liquid over and cool. Store in refrigerator.
Place all ingredients in a crock-pot and cook on high until mixture boils. Then turn to low and simmer for 6 to 8 hours. Chop cooked meat and serve on sandwich rolls.
Put bacon in a 2-quart casserole. Cover with paper towel. Microwave 1 1/2 to 2 minutes, until crisp. Remove paper towel and bacon; leave drippings in casserole. Crumble bacon and set aside. Add clams, liquid, potato, onions and water. Cover and microwave 8 minutes on High, stirring every 3 minutes. Add milk, bacon, seasonings and butter. Cover and cook 2 to 3 minutes until it comes to a boil. Let stand 2 minutes. Serves 3 to 4.
Cream butter and sugar. Add eggs, beating into mixture one a a time. Add soda, baking powder, graham cracker crumbs, milk, coconut and nuts. Grease and flour 3 (9-inch) cake pans. Pour into 3 layers. Bake 25 to 30 minutes at 350°.
Melt butter, add condensed milk and cocoa and heat gently until combined. Remove from heat and add chopped fruit, coconut and crushed/crumbled cereal. Stir well and press into a Swiss roll tin. When cool, ice with lemon icing.
Cream Crisco and sugar; add eggs and beat well. Add dry ingredients alternately with milk. Add mashed bananas and vanilla. Bake in 350° oven for 30 to 35 minutes.
Drain cherries and raspberries; reserve 1 1/4 cups juice and set fruit aside. In a saucepan, combine sugar and cornstarch; gradually stir in juice. Cook and stir over medium heat until the mixture begins to boil. Cook and stir 2 minutes longer. Remove from the heat; stir in butter, extract and food coloring. Gently fold in the fruit. Cool slightly. Pour into pie crust and top with a lattice crust. Bake at 375° for 45 minutes or until bubbly. Cool and serve plain or with ice cream.
Boil potatoes until tender. Drain. Add remaining ingredients and stir. Serve or chill and serve.
Grind beets in a food chopper. Measure 3 2/3 cups pulp and juice and add lemon juice. Add Sure-Jell and bring to a boil. Add sugar. Stir and bring to a full boil again. Boil for one minute. Put in glasses and cover with paraffin.
Roll flowerets in flour, dip in egg to which water has been added. Roll in bread crumbs and fry in deep fat. Bake at 350° until golden brown. Makes 4 servings.
Cook macaroni according to package directions; drain well. Cool; rinse with cold water to cool quickly. Combine Italian dressing, mayonnaise, salt and pepper in a large bowl. Blend well. Add cooled macaroni, cauliflower, celery, green pepper, radishes, carrots, tomatoes and parsley to the mayonnaise mixture. Toss lightly until pasta and vegetables are evenly coated. Chill for 8 to 10 hours to enjoy.
Combine all the ingredients, except the cilantro, in a 2-quart casserole. Cover tightly and cook on High for 8 to 10 minutes, or until heated through. To serve: Spoon the soup into 4 cups and sprinkle with cilantro.
Bake pie crust as directed on package. Prepare Dream Whip also as directed. Mix together sugar and cornstarch. Add water. Cook over medium heat until thick and clear. Color with yellow food coloring. Add almond extract. Pour over peaches and stir lightly. Pour into pie crust; top with whipped cream.
Brown meat, onion and garlic in a large skillet; drain off fat. Add tomatoes, taco sauce, olives, green chiles, salt and pepper, stirring to blend mixture. Simmer 20 minutes, stirring occasionally.
Mix all together except chocolate chips. Beat 4 to 5 minutes. Mix (by hand) the chocolate chips into the batter. Pour into a greased and floured Bundt pan. Bake at 350° for 40 to 50 minutes. Cool. Ice with chocolate frosting.
In large, deep skillet, fry Spam until brown. Add vegetables, tomato sauce and spices. Simmer until potatoes are tender to fork. Serve with French bread or sourdough bread.
In medium bowl, beat together eggs, milk and soup. Stir in croutons, flaked salmon, green pepper and onion. Pour into buttered 11 3/4 x 7 1/2 x 1 3/4-inch baking dish. Sprinkle Parmesan cheese over top. Bake at 350° for 45 minutes or until set in center.
Dice cooked potatoes. Add bacon and onion. Stir in mayo. Put in casserole and top with shredded Velveeta. Bake at 350° for 45 to 50 minutes.
Mix mashed sweet potatoes, sugar, melted margarine and vanilla together. Mix with mixer until fluffy. Pour into casserole dish.
Clean and cut potatoes. Cut all vegetables up into pieces. Combine ingredients in baking pan. Pour in 2 cans of broth. Salt and pepper to taste. Bake at 300° for 3 hours.
Butter each ear of corn and sprinkle with curry powder. Wrap each ear of corn in a sheet of aluminum foil. Place on grill for approximately 10 minutes, or until cooked.
Heat oil and saut the onion. Add the chicken, tomatoes and taco seasoning. Bring to a boil. Reduce heat and simmer for 15 minutes. Layer 4 corn tortillas on the bottom of a 9 x 13-inch glass pan. Layer 1/3 chicken mixture, olives and cheese. Repeat layers 2 times, ending with cheese. Bake, uncovered, in 350° oven for 30 minutes.
Combine any commercial barbecue sauce or your own with oil, bay leaf, garlic and lemon and pepper seasoning. Pour over cleaned quail and marinate at room temperature for about 1 hour before cooking. Broil over charcoal, turning once or twice, until done, about 20 minutes. Do not overcook as this will dry out the tender white meat of the quail. Serve barbecue sauce separately. The legs make delicious hors d'oeuvres.
Cream sugar with Wesson oil. Add eggs 1 at a time, beating after each. Mix flour with spices. Beat in flour and milk alternately. Add nuts, prunes and raisins. Bake at 300° for 45 minutes.
Saute onions in oil until tender. Stir in catsup, water, vinegar, mustard, pepper, sugar and wieners. Bring to boil, stirring occasionally. Turn down heat, simmer for 20 minutes.
In a paper or plastic bag, mix flour, seasoned salt and celery seed. Coat chicken legs a few pieces at a time and coat. Heat oil in a large frying pan; add chicken and cook turning until brown, about 10 minutes. Transfer to a large baking dish. Preheat oven to 350°. In the same pan, cook onion until tender. Add tomatoes, tomato sauce, apples, caraway seed, salt and sugar. Bring to a boil. Add cabbage and mix well. Spoon mixture over chicken. Cover with foil and bake 1 hour, until chicken is tender. Remove foil; sprinkle cheese over chicken. Return to oven for about 5 minutes to melt cheese.
Brown meat and onion. Add salsa, tomato sauce and bouillon cube. Bring to a full boil. Reduce heat to low. Cover and simmer for 5 minutes. Meanwhile, prepare rice as directed on package. Put rice on the bottom of serving dish or casserole dish. Top with meat mixture.
Put raisins in large saucepan. Cover with water, plus that amount of water also. Simmer until raisins are plump. While raisins are cooking, mix together the sugar, egg, flour and cornstarch. Pour small amount of hot liquid into the sugar-egg mixture, then gently pour all this into raisins. Stir constantly; it will thicken quickly. Remove from heat. Let cool while fitting crust in pie pan.
Place sugar, vegetable oil, eggs, pumpkin and water in a bowl and mix. Sift flour, baking soda and salt in raisins and spices. Add to first mixture and mix. Stir in raisins and walnuts. Place in paper liners in cupcake tin. Bake at 400° approximately 15 minutes.
Blend shortening with sugar until creamy. Sift dry ingredients together and add to the creamed mix, blending well. Add mashed bananas, lemon juice and nuts. Bake in 3 well-greased No. 2 cans (average size can in the home). Fill cans only 1/2 full. Bake at 350° for about 50 minutes.
Cover dried peaches with water. Cook in boiling water for 30 minutes until tender. Drain and cool.
*No cream style corn? Substitute 1/4 cup milk, buttermilk or yogurt, a pinch of baking soda and corn kernels to make 1 cup.
Mix sugar, flour and salt together. Add all remaining ingredients, except coconut. Mix well. Cook over medium heat until mixture thickens, stirring with wire whip to prevent sticking. Add coconut and pour into pie shell. Top with meringue.
Cream the butter and sugar. Add water and vanilla. Mix well. Blend in flour, salt and nuts. Chill for 4 hours. Shape into crescents or fingers, using about 1 tablespoon of dough per cookie. Bake on ungreased cookie sheet at 325° for 20 to 25 minutes. Remove from pan. Cool slightly. Dust with powdered sugar. Makes about 3 dozen cookies.
Melt caramels with water and margarine in covered double boiler or in a saucepan over low heat. Stir occasionally until smooth. Combine sugar, salt, vanilla and eggs. Gradually add caramel sauce; mix well. Stir in pecan halves. Pour into pie shell. Bake at 350° for 45 minutes. Pie filling will appear to be soft, but it becomes firm as it cools.
Mix the first 5 ingredients to make crumbs. Reserve about 3/4 cup for topping. Add milk and eggs to remaining crumbs and mix until smooth. Put batter in prepared 13 x 9-inch pan. Add cinnamon to reserved crumbs and sprinkle on top. Bake at 350° for 30 to 35 minutes.
Mix together thoroughly shortening, sugar and eggs; stir in applesauce. Sift together flour, soda, baking powder, salt and spices; stir into sugar mixture. Mix in raisins and nuts. Drop by teaspoonfuls onto greased cookie sheet. Place 1/4 maraschino cherry on top for decoration. Bake 10 to 12 minutes at 375°.
Cream butter. Gradually add both sugars, beating well. Add eggs; mix well. Stir in flour, baking powder, soda, salt and vanilla. Fold in oats, cereal, nuts, morsels, coconut and raisins.
Heat all ingredients in a medium saucepan, except nuts and cook until smooth. Add nuts and pour into a 9 x 13-inch pan and refrigerate until set. Cut into squares.
Grease casserole dish. Pour pineapple (drained) in dish. Sprinkle sugar and flour mixture over pineapple. Sprinkle cheese over sugar and flour mixture. Mix cracker crumbs and melted margarine. Pour over cheese. Bake at 350° for 40 to 45 minutes.
Make rice according to package directions. Saute onions and mushrooms in margarine until tender. In large casserole, combine cooked rice, mushrooms and onions and soy sauce. (Add more soy sauce to taste.) Mix well. Bake at 350° for 25 minutes.
Combine chicken, grapes and almonds. Combine mayonnaise and remaining ingredients. Add to chicken mixture and mix well.
Cook bacon; drain and crumble. Combine half the Swiss cheese and the other ingredients. Mix completely. Pour into deep dish pie shell. Cover with the rest of the cheese. Bake at 350° for 45 minutes or until firm in center. This is very good, even if you are not a lover of spinach.
Drain raspberries, reserving juice. Combine gelatins in small saucepan; stir in half the orange juice and raspberry juice. Let stand 3 minutes. Stir over medium heat until gelatin is dissolved.
Wrap bacon around the water chestnuts and spear with toothpick. Bake at 350° for 30 minutes (can be frozen until needed). Mix together the ketchup, sugar and soy sauce; dip the bacon wrap ups in this sauce. Bake at 350° for 20 minutes.
Pour into a 9 x 13-inch pan (greased and floured). Bake at 350° for 50 minutes.
Mix pretzels, 3 tablespoons sugar and margarine. Press into a 13 x 9-inch dish. Bake for 10 minutes in preheated 350° oven. Cool.
Brown ground beef with chopped onion; drain. Add catsup and mustard; simmer for 5 minutes. In 2-quart casserole, layer beef mixture and slices of cheese. Top last layer of cheese with biscuits. Follow baking directions on can. Serve with salad or fries.
To make each turtle, use 1 whole (head) and 2 halves (4 legs) pecans. Place pecans in form and place softened caramel over pecans to make body. Pour a tablespoon of chocolate chip mixture over that and chill until firm.
Cream butter and sugar. Add eggs. Mix in flour and spice. Pour brandy over chopped up fruit and nuts. Add to cake mix. Refrigerate for 1/2 day before cooking. Grease cookie sheet. Cook for 15 minutes at 300°.
Combine cheese food, softened cream cheese and margarine; mix until well blended. Add remaining ingredients; mix well. Mold into bell shapes using the Cracker Barrel container coated with margarine. Chill until firm. Remove. Yields 2 bells.
Warm milk, sugar and Crisco. Dissolve dry yeast in the warm water. When dissolved, add to milk mixture. Add flour and beat with electric mixer. Set aside until double in size. Sift together baking powder, salt and baking soda. Add to mixture and enough flour to make a stiff dough (enough to handle; I use my hands.) Make out your rolls (use greased muffin tins or whatever kind of roll you are making) and let rise. (I make two balls in muffin pan.) Bake at 425° for 7 to 8 minutes. The dough can be placed, covered, in the refrigerator for several days. You can make a dozen at a time.
Cover bottom of 9 x 12-inch pan with graham crackers. Mix margarine, egg, sugar and milk in saucepan and boil 2 minutes. Cover crackers with mixture. Remove from heat and add vanilla, coconut, cracker crumbs and nuts. Pour over crackers in pan and add another layer of crackers and press down gently. Cover with Icing.
Combine first 5 ingredients in heavy saucepan. Cook over medium heat. Stir constantly until thick and smooth; set aside to cool. Scald milk and add sugar. Set aside to cool. Mix yeast and warm water; let it sit for a few minutes. Cut butter into flour and add eggs. Combine flour, yeast and milk mixtures. Dough will be moist. Divide in half. Roll each half out on a floured surface to fit the bottom of a jelly roll pan. Spread cooled pineapple filling and cover with second half. Seal edges; snip surface of dough to let steam escape. Cover with clean towel and let rise in a warm place for about one hour. Bake at 375° for 35 to 40 minutes. Frost with confectioners sugar frosting. May want to use 2 cans of canned pie filling or substitute other canned fruit or fresh fruit or pineapple.
Spray 12 (2 1/2-inch) muffin cups with cooking spray. In medium bowl, combine pumpkin, cereal, milk, corn syrup and egg whites. In large bowl, combine flour, sugar, baking powder, baking soda and salt. Add pumpkin mixture; stir until well blended. Stir in raisins. Spoon into prepared muffin cups. Bake in 400° oven 20 minutes or until toothpick inserted in center comes out clean. Cool in pan 5 minutes. Remove; cool on wire rack.
Toast oats in shallow baking pan in preheated 350° oven for about 15 minutes or until golden brown. Line a 9-inch square baking pan with aluminum foil and butter. Melt marshmallows, peanut butter, honey and butter in medium saucepan over low heat, stirring constantly. Remove from heat and stir in toasted oats and raisins. Place in prepared pan, spreading evenly. Chill until firm. Remove from foil and cut into small squares. Refrigerate in sealed container.
In saucepan, combine beans and oil. Bring to boil. Let cool and drain off liquid. Add eggs, onions, pickles and salad dressing. Cover and refrigerate.
Cream together butter and sugars. Add eggs, half and half and vanilla. Pour into pie shells that have been baked 4 to 5 minutes in a 350° oven. Sprinkle lightly with nutmeg and pecans. Bake at 350° for 15 to 20 minutes. Serve with whipped cream.
Soften cream cheese and mix remaining ingredients in order given. Chill and use as spread for crackers or party bread.