HumbleIntelligence/food-ner-1-Million huggingface dataset:
Boil chicken until done; let cool slightly. Pull from bones and cut into pieces and place into a square 9 x 9-inch casserole dish. Mix all other ingredients (except corn flakes) and bake at 350° for 30 minutes or microwave 16 minutes, stirring after every 4 minutes and rotating dish on all 4 sides. Let stand about 5 minutes and garnish top with crushed corn flakes. Serves 4 to 6.
Sprinkle sugar over peaches. Let stand 10 minutes; drain. Beat cream cheese at medium speed of an electric mixer until smooth. Add powdered sugar and almond extract; beat until smooth. Fold in Cool Whip and peaches. Spoon into graham cracker crust; chill until firm. Yield one 9 inch pie.
Cream sugar and shortening. Add egg. Sift dry ingredients together and alternate with milk. Fold in blueberries. Put into greased and floured 8 x 8-inch pan.
Heat the oven to 425°. Mix flour, salt, paprika and pepper in a bowl. Dip chicken drumsticks into margarine; roll in flour mixture to coat. Arrange in an ungreased square pan, 8 x 8 x 2-inches. Bake, uncovered, until done, about 50 minutes. Makes 6 drumsticks.
Simmer lemons and orange slices until tender, about 20 minutes. Place in a 4-cup measure. Peel and chop peaches. Add to lemon and orange slices until the 4-cup measure is full. Place fruit in a large heavy saucepan. Bring to a boil. Add Sure-Jell and margarine. Add sugar. Bring to a boil. Boil for 1 minute. Skim. Pour into sterilized jars. Process in hot water bath 10 minutes. Makes 7 1/2 pints.
If using tomato sauce, add basil, oregano and garlic. Brown turkey. Layer in bottom of casserole dish. Layer any vegetables (cooked a little on stove) on top of turkey. Layer 2 cups sauce on top of veggies. Put a little cheese on top. Place the crescent rolls on top as a crust. Bake at 350° for 35 minutes.
Place chicken pieces in a 13 x 9-inch pan. Mix soup and sour cream together; spread over chicken. Cover with crushed Ritz crackers. Pour melted margarine over cracker crumbs. Sprinkle with poppy seed. Bake at 350° for 20 to 25 minutes, until bubbly.
Brown meat and onions, then add seasonings. Arrange meat, potatoes and string beans in layers. Put catsup on top. Brown in oven.
Mix sugar, corn syrup and butter together; bring to a boil for 5 minutes. Remove from heat and add vanilla, salt and cream of tartar. Mix well. Quickly pour over corn. Mix well and put in greased roaster pan. (Do not cover.) Bake in 200° oven 1 hour. Stir 3 to 4 times during baking.
Wash and peel potatoes. Heat the milk to almost boiling. Slice potatoes into thin discs and layer into a 1 1/2-quart casserole dish. On each layer, sprinkle two tablespoons of flour and 1/4 teaspoon of salt and pepper. Pour heated milk over all layers. Dot with 2 tablespoons of butter. Bake at 350° for 1 1/2 hours.
Place popcorn in microwave for 3 to 4 minutes or until it stops popping. Place popcorn in a bowl and then add Doritos and Chee-tos. Stir until satisfied.
Melt chips and sweetened condensed milk together over low heat. Remove from heat. Add marshmallows and nuts. Pour into cake pan and put in refrigerator for one hour, then cut into cake-like pieces.
Saute onion and celery in butter until brown. Set aside. Cook broccoli. Set aside. Cook rice. Add cheese whiz to hot rice and add mushroom soup. Add onions and celery. Add cooked broccoli. Bake at 350° for 45 minutes to 1 hour.
Mix all ingredients. Add a touch more orange juice if mix is too stiff. Serve with fresh fruits.
Preheat oven to 350°. Halve and clean squash. Brush insides with oil. Place in baking dish with 1/4-inch of water. Set in oven to bake for 45 minutes. Prepare stuffing by cooking onion in oil until clear. Add sunflower seeds and stir 1 minute more. Add salt, herbs, soy sauce and water. Reduce heat to low and simmer uncovered 5 to 10 minutes. Add rice or breadcrumbs. Fill squash after 45 minutes and cook for 10 to 15 minutes more.
Place in top of double boiler, sugar on top of this and place slice of bread, buttered. Pour over this the beaten eggs and milk, salt and vanilla. Do not stir. The sugar makes the sauce. Cook 1 hour. Serves 6.
Combine cucumbers, onions, green and red pepper in a large bowl. Sprinkle with salt and cover with cold water. Let stand 2 hours. Drain thoroughly. Press out excess liquid.
Marinate overnight. Bake at 250° for 1 hour per pound. Baste during cooking.
Preheat oven to 350°. Remove cartilage from crabmeat. Combine remaining ingredients and mix gently with crabmeat. Spoon into a casserole and bake 15 minutes. Serve with crackers.
Heat oven to 350°. Grease bottom and sides of 9 inch deep dish pie pan. After combining above ingredients, pour into prepared pan. Place over batter one can (15-20 oz.) sliced peaches, well drained. Reserve juice. Combine in small bowl and beat at medium speed 8 oz. softened cream cheese, 1/2 cup sugar, 3 Tbsp. reserved juice. Spoon this mixture to within one inch of side of pie dish - if it touches side of dish, it will cook over. Sprinkle cinnamon over cream cheese. Bake at 350 degrees for 30 -35 minutes until crust is golden. Filling will appear soft.
Boil sugar, water, vinegar, salt, pepper and oil for 5 minutes. Pour over vegetables, onions and pimentos. Place overnight in the refrigerator.
In small saucepan combine butter, onion flakes, dry mustard, Worcestershire sauce and poppy seed. Heat until butter is melted and mix well. Slice dinner rolls. Make sandwiches with ham and cheese. After making sandwiches, replace in foil roll pans. Pour butter mixture over rolls. Bake for 20 minutes at 350°. Cut rolls into individual sandwiches. Yields 4 dozen sandwiches.
Cut vegetables in desired sizes and pour dressing over. Sprinkle on cheese. Chill before serving. Makes a large quantity.
Remove bread crusts and butter bread on both sides. Put in 9 x 13-inch greased pan. Spray mayonnaise on 1 side of cheese and place, mayonnaise side down, on bread. Beat eggs with milk. Pour over bread and cheese. Mix soups together (no diluting) and pour over eggs. Sprinkle with pimento.
Mix together mashed potatoes, to which butter has already been included when mashing of the potatoes, salt, pepper, garlic powder, minced onion and cornmeal (just enough to achieve right consistency) and eggs. Spoon drop potatoes in hot oil and brown on both sides. Serve hot!!
Saute onion and celery in large frying pan with the oil until lightly browned. Boil or steam beans until tender (about 10 minutes). Drain and set aside. Add tomatoes, stock, juice or water, bay leaf, parsley and other spices to saute. Stir well and simmer for 20 minutes, uncovered. Continue to season to taste. Add the cooked beans to the sauce and stir. Bring to a simmer and cook for 2 to 3 more minutes. Serve immediately. Serve with pasta, rice or potatoes.
Preheat oven to 400°. In medium bowl, mix together flour, baking powder and salt. In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy; beat in egg. Reduce mixer to low speed and beat in flour mixture, oats and rind. Stir in the raisins. Drop by tablespoon onto greased cookie sheets two inches apart. Bake for 10 minutes. Cool on wire racks.
Butter an 8-inch square glass baking dish. Cover bottom of dish generously with torn bite-size pieces of bread. Cut broccoli into bite-size pieces and lay on top of bread pieces. Mix together all remaining ingredients. Pour over broccoli and bread. Cover dish with foil or glass cover and bake in a preheated 350° oven for 35 minutes.
Soak sliced eggplant in water (removes bitterness); saute in oil. Mix bread, Romano cheese, parsley, salt, pepper and garlic in bowl. In casserole, add layer of eggplant slices, mixed bread cubes, Mozzarella cheese and tomato sauce. Repeat layers. Bake at 350° for approximately 30 to 45 minutes.
Mix sugar with spices. Fold into whipped topping. Garnish with additional cinnamon, if desired. Store in refrigerator. Use to dip cookies, cake cubes, fresh fruit or pretzel sticks. Makes 1 2/3 cups. Only 6 calories per teaspoon.
Cook and drain spinach, pressing out as much liquid as possible. Combine ingredients in a large bowl. Mix well. Roll into balls. Place in container with wax paper between layers. Freeze. When ready to use, place frozen balls on cookie sheet and bake at 350 for 15 minutes.
Mix and cook over low heat for 12 minutes. Cool and frost 3 layer cake.
Beat egg yolks until smooth. Blend in sweetened condensed milk. Add Key lime juice gradually. Pour into baked and cooled pastry shell. Bake in moderate oven (350°) until set; usually 10 to 12 minutes. Beat egg whites until soft peaks form when beater is lifted. Add sugar gradually, beating to soft peaks. Spread meringue on warm filling. Bake 20 minutes or until meringue has golden peaks. Serve warm or chilled.
Mix all ingredients in a 4-quart casserole or Dutch oven. Cover and cook at 250° for 5 hours, stirring once or twice. (Ingredients and quantities can be varied to your liking.) This can be prepared ahead of time but not frozen. Serves 6.
Melt butter in a heavy saucepan over medium heat. Add onion, celery and garlic. Cook for 5 minutes, stirring frequently. Add 4 cups of corn kernels and chicken stock. Bring to a boil. Once boiling, lower heat and simmer 30 minutes.
Dip meat in flour, salt, pepper and mustard mixed together. Brown pieces in oil. Place in a casserole. Scatter cut-up vegetables over the top of the meat. Pour sauce of catsup and brown sugar over all. Cover with foil and bake at 325° for 1 1/2 hours or until tender.
Boil sugar and water until clear, about 5 minutes. While hot, add powdered instant coffee. Cool. Put into gallon jug. Add fifth of cheap booze and 2 vanilla beans split lengthwise. Let stand for 2 weeks or more. Filter and bottle. Serve in little glasses. Keep vanilla beans and add only 1 bean to next brew.
Prepare the orange, cherry and lime gelatins separately, using 1 cup boiling water and 1/2 cold water for each. Chill overnight or until firm. Mix pineapple juice and sugar; heat until sugar is dissolved. Remove from heat. Dissolve the lemon gelatin in this hot juice. Add the remaining 1/2 cup cold water to this mixture; chill until slightly thick. Mix crumbs and butter; press into bottom of 9-inch spring-form pan. Increase crumbs and butter mix if you want to cover the sides and top with crumbs.
Put ground beef in aluminum foil. Add other ingredients. Bring foil up like a hobo bag. Bake until done. Drain. Serve with bun and salad.
In punch bowl, combine cider, lemon juice and sugar. Stir until dissolved. Just before serving, add ginger ale. Garnish with apple slices and cinnamon sticks. Serve over ice. Makes 3 quarts.
Do not use cast-iron skillet. Lightly brown onion in small amount of oil, then crumble in hamburger and cook until done. Drain and add soup, Worcestershire sauce, ketchup, garlic salt, pepper and thyme. Makes enough for 10 to 12 small hamburger buns. If making for large group, do not double. Start over.
Pour juice in a 12-cup percolator. Place sliced orange, cinnamon stick and red hots in basket and perk.
Beat egg whites until stiff. Add sugar and beat well. Fold in the remaining ingredients. Bake 20 to 25 minutes at 350°. Butter pie pan first.
Drain butter and kidney beans. Mix all beans together. Add hamburger. Add diced bacon, onion and tomatoes. Spread brown sugar over top and bake at 325° for 3 1/2 to 4 hours.
Batter: Combine flour, salt and baking powder. Stir in sugar, milk and melted butter.
Bring to a boil the butter, water and peanut butter. Remove from heat. Add flour, sugar and salt. Beat in eggs, sour cream and baking soda. Pour into a greased and floured 11 x 17-inch cookie sheet. Bake at 350° for about 20 minutes. Icing should be made while the cake is baking.
Split French loaf (if I am cooking for myself, a slice or two of regular loaf bread will do). Spray loaf with butter flavor cooking spray. Add garlic powder or garlic salt. Toast bread or let it heat in oven.
Crush crackers. Place on waxed paper. Leave 1/2 cup for mixing with other ingredients. Cut dates, marshmallows and pecans into small pieces. Add milk until well blended. Add 1/2 cup cracker crumbs. Pour on crushed cracker crumbs and form long roll. Place in waxed paper in refrigerator overnight. Serve with whipped cream.
Saute hamburger, onion and bell pepper; drain. Cook macaroni. Combine all ingredients and simmer until good and hot. Good served with garlic bread and salad.
Combine hash browns and oleo. Season with salt and pepper. Blend all ingredients and pour into a 3-quart casserole dish. Mix 2 cups crushed corn flakes with 1/4 cup melted oleo. Sprinkle over potato mixture. Bake 1 1/2 hours at 350°.
Beat eggs well. Add sugar gradually, beating until fluffy. Stir in rest of ingredients. Put in 2-quart casserole. Bake at 350° for 30 minutes. Remove and stir well. Let cool and form into balls. Roll in powdered sugar.
Preheat oven to 350°. Grease 8 or 9-inch square baking pan.
Mix all ingredients together. Let stand in fridge about 1 hour to soak up flavor. Add chopped pepperoni for flavor.
Sprinkle pork chops lightly with salt and pepper; dredge in flour. Heat oil in a heavy skillet, brown chops on both sides. Combine remaining ingredients, mixing well; pour over chops. Reduce heat; cover and simmer 40 to 45 minutes.
Steam carrots in microwave to the consistency you prefer. Toss with lemon juice, Equal, brown sugar and cinnamon.
About 2 hours before serving or up to 2 weeks ahead, mix ingredients together. Preheat oven to 375°. Grease large cookie sheet. Into large bowl, measure all ingredients except oats. With mixer at low speed, beat ingredients until well blended, occasionally scraping bowl with spatula. With wooden spoon, stir in oats until well mixed. Drop half of dough by heaping tablespoonfuls, about 2 inches apart onto cookie sheet. Bake 10 to 12 minutes until golden brown.
Cover potatoes and onions with water. Cook until tender. Mash. Add powdered milk, bouillon, 2 cups water, celery powder and onion powder. Add salt to taste. Bring up to temperature and serve.
Mix all the ingredients except bread together. Take the rye bread and scoop out the middle, saving the little pieces for the dip. After the ingredients are all mixed together, when ready to serve, scoop dip into the bread.
Mix all but the butter and vanilla in a saucepan. Cook until clear. Remove from fire and add the butter and vanilla. Beat well.
Brown meat, onion and green pepper. Add all other ingredients (except corn). Heat and pour into casserole dish. Cover with corn and bread mixture.
Preheat oven to 375°. Scrub the potatoes; prick them several times with a knife or fork and bake them for 1 hour or until very soft when pierced with a knife. Remove from the oven and as soon as they are cool enough to handle, scoop out the insides. Place the sweet potato meat into the bowl of an electric mixer fitted with a paddle attachment and add the orange juice, cream, butter, brown sugar, nutmeg, cinnamon, salt and pepper. Mix together until combined, but not smooth. Transfer into a baking dish. Bake for 20 to 30 minutes until heated through. Serves 8.
Preheat oven to 350°. Cook noodles by directions on package; drain. In a large frying pan, fry sausage and beef until brown; stir often. Add onion, pepper and mushrooms; cook about 3 minutes. Drain off excess fat. Add salt, pizza sauce and noodles; stir just enough to mix. Pour into a large greased bake dish. Place pepperoni on meat mixture. Top with cheese. Bake for 25 to 30 minutes, uncovered.
Mix all ingredients and pour into a greased angel food cake pan. Bake at 350° for 50 minutes.
Bake pie shell. Crush 1 cup blueberries and add to 1 cup water in saucepan. Stir in cornstarch, sugar and lemon juice. Cook on medium heat until mixture is clear and thick. Cool. Add to remaining berries. Pour mixture into baked pie shell. Chill and top with whipped cream.
In Dutch oven, saute first four ingredients in hot oil until tender. Add meat, 1 pound at a time, stirring until meat loses redness. Drain; add water. Add remaining ingredients, stirring after each addition. Simmer 2 1/2 to 3 hours, stirring frequently. Season to taste with garlic, salt and pepper, if desired. Makes 6 to 8 servings. Serve with Pillsbury cornbread twists.
Preheat oven to 350°. Grease 1 1/2-quart casserole. Beat eggs until light and fluffy. Add milk, cream, sugar and salt. Stir in corn, bread crumbs and butter and place dish in pan of boiling water. Bake at 350° for 50 to 60 minutes or until custard is set. Makes 6 servings.
Combine soups and milk. In 3-quart dish, layer chicken and soup. Put dressing on top. Pour broth over dressing. Bake at 400° for 25 minutes.
Boil corn-on-the-cob 10 minutes. Cut off and measure 8 cups. Mix celery, peppers, onions, sugar, corn, vinegar, salt and celery seed. Boil 15 minutes. Combine mustard, flour and water. Mix all ingredients. Boil 5 minutes. Pour into sterilized jars. Seal at once. Makes 4 to 5 pints.
Dissolve Jell-O in boiling water. Add pineapple juice and cranberries; stir. Chill until slightly thickened. Stir in remaining ingredients. Pour into mold.
Mix cake mix in hot cooked pudding. Pour into 9 x 13-inch pan. Sprinkle with chips. Bake at 350° for 30 minutes.
Place chicken in 9 x 13-inch baking dish. Pour mixture of soup and milk over chicken. Prepare stuffing mix using package instructions. Spread over top. Bake at 325° for 1 hour.
Heat oil in large skillet. Add beef and onion; cook. Stir in chili powder and other ingredients, except cheese. Cover and simmer for 20 minutes. Sprinkle with cheese and cover. Cook just until cheese melts.
Beat cream cheese and eggs together until creamy (they will be lumpy). Add 1 cup sugar and vanilla and beat. Pour into 18 cupcake papers (double papers). Bake for 45 minutes at 325° to 350° on top shelf of oven. Remove and let center of cakes fall. Fill the hole in center with 1 cup sour cream and 1/2 cup sugar, mixed together. Return to oven for 10 minutes. Remove from oven and cool. Top with any fruit pie filling.
Heat soup. Add gelatin and salt. Stir until dissolved. Beat mayonnaise and cream cheese until smooth. Add celery, onion and soup mix. Fold in shrimp. Pour into a 1-quart mold. Refrigerate overnight. Serve with crackers.
Saute mushrooms in 2 tablespoons butter until golden brown; set aside. Put chicken breasts in simmering chicken broth in a single layer. Cover. Cook 20 minutes. Remove from broth. Save 3/4 cup broth. Cook, skin and bone chicken. Arrange chicken slightly overlapping in 8 x 12-inch casserole. Top with artichoke hearts. Set aside. Melt 1/4 cup butter. Stir in flour, salt and pepper until smooth. Gradually stir in 3/4 cup chicken broth and half and half. Cook and stir as mixture boils and thickens. Blend in Parmesan cheese, sherry and rosemary. Pour over artichokes, covering them. Sprinkle mushrooms down center. Bake at 325° for 30 minutes. You can assemble this ahead of time. Cover and refrigerate and bake 10 minutes longer. Makes 6 to 8 servings.
Saute onion in butter until tender. Blend with paprika. Brown chicken on all sides. Add broth and simmer 40 minutes. Dissolve starch in water and blend with yogurt. Stir yogurt into chicken mixture and heat through. Serve over egg noodles.
Brown turkey meat lightly in skillet; drain off fat. Add salad dressing mix, chili powder and tomato sauce; mix well. Simmer 5 to 6 minutes. Spoon into taco shells, allowing about 1/3 cup for each.
Butter a 9 x 9-inch square pan. Spread nuts on bottom of pan. Cream butter and sugar over heat and bring to a boil for 7 minutes, stirring constantly. Spread over nuts. Sprinkle morsels over the top and spread to melt. Put cookie sheet over the top to hold in the heat to melt morsels. While warm, cut in squares; then chill until firm.
Chop and brown bacon with the onion. Add rest of the ingredients. Gallon cans of beans bought are the best. For dried beans, soak and cook before adding to other ingredients. Bake at 325° for an hour or longer.
Combine the diced apples and turkey in a bowl. Sprinkle with lemon juice. Toss lightly; then add celery, eggs, almonds and chives.
Cream sugar and butter. Add flour; mix well. Put dough in a 9 x 13-inch pan. Bake at 350° for approximately 1 hour until brown on top. Cut in squares while warm.
Cook first 2 ingredients on top of the stove until boiling and thickness occurs, stirring constantly. Refrigerate to cool. In separate bowl, mix thoroughly last 3 ingredients. Combine all ingredients and mix on high speed for 2 minutes.
Cut eggs lengthwise and remove yolks. Season yolks to taste with Worcestershire sauce, mustard, salt, pepper, oil and vinegar. Pack back into whites and hold together with toothpicks. Dip eggs into 2 beaten egg yolks, then flour and bread crumbs. Fry in deep fat until brown. Drain eggs on brown paper. Remove toothpicks.
Melt butter in baking dish. Add uncooked macaroni. Stir until butter coats macaroni. Cut cheese slices in quarters. Add salt, pepper, cheese and cold milk to macaroni. Bake, uncovered, at 325° for 1 1/2 hours. Comes out of oven creamy and golden brown. Do not stir while baking.
Mix flour, baking powder and baking soda in a small bowl. Melt butter in a small pan. Stir in brown sugar and cool. Pour into large bowl and stir in egg and vanilla. Beat in dry ingredients. Stir in half of M&M's.
Melt butter. Blend in flour, salt and pepper. Gradually stir in milk. Cook, stirring constantly, until thickened and smooth. Add lemon juice and parsley. Serve over fish.
Sift flour and sugar together. Bring to a boil, shortening, oleo, water and cocoa. Pour in flour-sugar mixture. While hot, add buttermilk, eggs, soda and vanilla. Bake in a large shallow pan for 20 minutes at 400°.
First Day: Mix coconut, sugar and sour cream. Refrigerate overnight. Second Day: Make cake in 2 layers. Let cool; slice horizontally, making 4 layers. Ice cake with the coconut mixture. Cake is best if refrigerated for 1 to 2 days, but not necessary.
First Layer: Melt oleo in a 9 x 9-inch pan. Mix the nuts, flour and sugar and press in bottom of pan. Bake at 350° for 15 minutes.
Mix all ingredients while macaroni and eggs are still warm. We like a dash of garlic salt. Refrigerate until time to serve.
Combine sugar, cocoa, butter and milk in heavy saucepan. Bring to a rolling boil. Stir over medium heat for 1 minute. Cool. Add vanilla and beat until thick enough to spread on cake layers. Will ice 4 layers.
Spread chopped artichoke hearts in the bottom of a 2-quart casserole. Squeeze excess water from uncooked spinach and spread over artichokes.
Place sesame seed in a small frying pan over medium heat; cook, stirring often, until golden. Beat cream cheese until smooth. Beat in Ricotta or cottage cheese, parsley, garlic salt and the sesame seed. Mound in a small serving bowl; cover and chill as long as 1 week. Before serving, let stand at room temperature about half an hour. Serve the cheese spread with raw vegetables. Makes about 1 cup.
Dissolve 1/4 cup cinnamon candies in water before adding other ingredients. Before serving, add 1 quart ginger ale. Makes 1 1/2 gallons.
Combine all ingredients. Bake at 350° for 35 minutes. Don't open oven.
Cream shortening and cream cheese. Add sugar and beat until smooth. Sift flour, salt and soda. Add egg, vanilla and dry ingredients to creamed mixture. Mix thoroughly. Roll in balls. Flatten with fork on ungreased cookie sheet. Sprinkle with sugar. Bake until slightly browned. (Works well in a cookie press also.)
Toss first 6 ingredients together. Mix dressing according to package directions. Chill. Pour dressing over salad before serving.
In a large bowl, break broccoli and cauliflower into bite size pieces. Combine with onion. In small bowl, combine sugar, cheese, salt, basil and mayonnaise. Mix well. Toss veggies and dressing. Refrigerate several hours or overnight. Just before serving, add bacon, lettuce, croutons and water chestnuts. Toss lightly. Makes 20 to 24 servings (210 calories).
Flake salmon and mix with other ingredients. May be shaped into ball or log and rolled in chopped pecans or parsley. Wrap in waxed paper or plastic wrap and refrigerate for 1 hour. Serve with crackers.
Mix together everything and slowly bring to a boil. Boil gently 5 minutes, stirring constantly. Pour into 8-inch pie shell (uncooked) and add top crust.