HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°. Mix egg and Ranch dressing. Rinse chicken and pat dry. Roll chicken in flour. Dip into dressing mixture. Roll chicken in cornflake crumbs. Place on large foil-lined baking pan. Bake until tender, 45 to 50 minutes.
Beat eggs and milk. Cream butter, sugar and spices. Add flour; mix well. Add soda to liquor and mix. Add fruit and nuts. Dough is easier to work with if refrigerated overnight.
Chop clams. Simmer with broth, butter and vegetables until vegetables are soft. Remove from heat. Let cool to room temperature. Add seasoning. Stir in can of evaporated milk and 1 gallon milk. Heat over medium heat until hot. Stir to prevent scorching. Make paste of flour and milk. Stir into hot milk to make soup as thick as desired.
Pat beef in bottom of 1 1/2 quart casserole dish. Sprinkle soup mix over meat. Pour soup over all. Cover the top of the casserole with Tater Tots. Bake at 350° for 1 hour. Spread cheese on top just before done.
Cream together sugar and margarine. Add egg yolks. Cream until light. Add buttermilk and lemon extract. Fold in egg whites. Pour into unbaked pie crust and bake at 350° for 45 minutes or until knife comes out clean when inserted into pie.
Make a batter of eggs, milk, flour, baking powder and salt. Stir the oysters into the batter and drop by spoonfuls into deep hot fat. Cook until golden brown on each side.
In 2 qt. serving bowl (clear glass is nice) layer lettuce, tomatoes, mushrooms, peas, cheese and onions. Spread salad dressing over onions, sealing to edge of bowl; cover. Chill several hours or overnight.
Combine first three ingredients in a large bowl. Cut in shortening with a pastry cutter until shortening is the size of peas. Add buttermilk, stirring until moistened. Dough will resemble cottage cheese, but sticky. Turn dough out onto a floured surface and knead 4 or 5 times.
Cook green beans in water until tender. Saute mushrooms in butter or oleo until tender. Add onion and garlic powder. Drain beans and add to mushrooms. Toss. Add salt and pepper to taste.
Boil carrots 15 to 30 minutes with 1 teaspoon of sugar. Add onion; drain. Mix remaining ingredients and add to carrots. Serve cold. May be kept in refrigerator for 2 weeks.
Grease baking dish with the butter. Cut the bread into quarters and soak in the milk for 5 minutes. In a separate bowl, combine the cream, eggs and sugar. Fold egg mixture and raisins into the bread/milk gently until combined. Bake at 350° for 15 to 20 minutes until set.
Preheat oven to 325°. Mix ingredients, except shrimp. Stuff shrimp with mixed ingredients. Bake at 395° for 25 minutes. Place under broiler for 1 minute; watch carefully.
Cook manicotti shells as directed on package; drain. Mix onion, spinach, bouillon, garlic powder, thyme, cottage cheese, eggs and Parmesan cheese. Fill manicotti shells with spinach mixture; arrange in a greased oblong pan, 13 x 9-inches. Pour tomato sauce over manicotti; sprinkle with Mozzarella cheese. Cover and cook in a 350° oven until hot and bubbly, about 25 minutes. Serves 5.
Brown chicken in oil in skillet. In 9-inch square baking dish, pour contents of rice, margarine, water and orange juice. Place chicken on top. Cover with foil. Bake at 350° for 20 minutes. Remove from oven and spoon marmalade over each chicken breast. Return to oven and bake an additional 10 minutes, uncovered. Let stand 5 minutes before serving.
Cook until 3 drops fall from spoon. Stir until cool enough to spread on layers.
Preheat oven to 350°. Lay out 3 large lengths of heavy-duty aluminum foil, each large enough to envelop one rack of ribs. Sprinkle the ribs with salt, pepper and m.s.g. Enclose the ribs securely, sealing the foil so that the juice will not escape. Place the ribs in the oven and bake without opening the foil for 1 to 1 1/2 hours. Remove the ribs from the oven, open the foil and let stand until ready to grill. The juice in the foil may be added to the barbecue sauce or discarded.
Chop carrots, potatoes and onion; set aside. Brown meat; drain. Add chopped vegetables to meat; let steam 10 to 12 minutes. Add Ro-Tel tomatoes, sauce and water. Add salt and pepper. Simmer until vegetables are tender. Serve with hot corn bread.
Dip tortillas in hot grease to soften. Put in 1 tablespoon of chili, sprinkle with onion and cheese. Roll and place in baking dish. Pour large can of enchilada sauce over top. Bake at 350° for about 30 minutes. (I make my own sauce with onion, pepper and tomatoes.) Cook, then pour over enchiladas.
Preheat the oven to 400°. Slice each potato lengthwise into 1/4-inch ovals, then slice each oval lengthwise into matchsticks. Coat a baking sheet with 3 sprays of the vegetable oil.
Combine first three ingredients in a large bowl. Sprinkle with salt and add water to cover. Top with ice and let stand 1 1/2 hours. Drain and rinse vegetables.
In large skillet, combine all ingredients except olives. Bring to boil. Reduce heat, cover and simmer 5 minutes or until vegetables are tender-crisp. Cool slightly. Add olives. Transfer mixture to a bowl or storage container. Cover. Chill 6 hours or overnight.
Sift into a mixing bowl first 4 dry ingredients. In another bowl, mix eggs, milk and melted butter. Pour the wet ingredients over the flour mixture. Stir only enough to dampen the flour. Stir in the blueberries last. Batter should not be smooth. Spoon into buttered or paper lined muffin tins, having the tins about 2/3 full. Bake at 400° for 15 minutes. Makes 12 muffins.
Fry meat and onion. Add catsup, mustard and brown sugar. Add the beans and mix gently but well. Bake in a pan at 400° for 45 to 60 minutes.
Mix cake mix, sugar, oil, eggs and sour cream. Pour half the batter into a well-greased and floured Bundt pan. Mix brown sugar, cinnamon and nuts. Sprinkle over the batter in pan and add the rest of the batter; swirl together. Bake at 350° for 1 hour.
Combine sugar, 1/4 cup cherry juice and food coloring in heavy saucepan. Cook to a rolling boil. Add cherries and butter and cook 2 minutes. Make smooth paste of cornstarch and 1/4 cup cherry juice. Add to cherry mixture, stirring constantly and cook until thick. Stir in lime juice and cinnamon. Cool.
Combine ingredients; knead until smooth. Roll into sticks 1/4 x 5 inches. Bake at 350° until brown and firm on oiled sheet, about 40 minutes. Makes 60.
In a saucepan, heat the pineapple and jello until jello is dissolved, but do not boil. Let mixture cool, then mix in buttermilk and pecans. Fold in whipped topping and pour into a large bowl. Chill until firm.
Bring water and salt to a boil; stir in grits. Return to boil and reduce heat. Cook 4 minutes, stirring occasionally. Combine grits and cheese in a large mixing bowl; stir until cheese melts. Combine eggs, milk, thyme and garlic powder, mixing well. Add a small amount of hot grits mixture to egg mixture, stirring well. Stir into remaining grits mixture. Add crumbled sausage, stirring well. Pour into a 12 x 8 x 2-inch baking dish. Cover and refrigerate overnight. Remove from refrigerator. Let stand 15 minutes. Bake at 350° for 50 to 55 minutes. Garnish with tomato roses and parsley sprigs. Yields 8 servings.
Heat milk to scalding. Pour over bread. Cool and add the melted butter, sugar, eggs, salt, raisins and spice. Pour into 1 1/2-quart casserole that has been buttered. Set the casserole in a pan of hot water 1 inch deep. Bake at 350° until silver knife inserted in pudding comes out clean, about 1 hour. Serve warm with lemon sauce if desired, or cream.
Use a sharp knife to cut a crisscross pattern on the ham. Place cloves in the slits. Add the glaze. Bake another 30 minutes at 325°.
Combine all ingredients in a large pot and bring to a boil. Reduce heat to low and simmer for 30 minutes. Serve over hot rice.
Cook pasta according to directions; drain and rinse with cold water. Mix all ingredients in large bowl. Refrigerate for several hours. Serves 8 to 10.
Mix pineapple juice, orange juice, Kool-aid, and sugar. Add as much orange sherbet as you want to the mixture. Put into a gallon jug and finish filling with water. Keep in a cool place until time to serve.
Cream together oleo and sugars. Add eggs, one at a time, and vanilla. Stir in sifted dry ingredients. Mix well, then add apples and nuts. Bake at 350° for 35 to 40 minutes.
Drain beets, reserving liquid. Place drained beets in a 1 1/2-quart jar. Measure reserved liquid. If necessary, add enough water to measure 1 cup. In small saucepan, combine beet liquid, vinegar, sugar and salt; bring to boiling, stirring. Pour over beets, then refrigerate, tightly covered, 24 hours.
Combine ingredients. Chill. Serve with potato chips, pretzels, crackers or carrots and celery.
Season cod fillets with salt and pepper. Lay on rack (a cake cooling rack works!) in a heavy, covered skillet. Pour water into skillet to a level just below touching the cod. Add 3 tablespoons vinegar and water; cover and bring to a boil. Reduce heat and simmer for 10 to 15 minutes, until fish is cooked through. Squeeze fresh lemon juice over (and if calories are no problem, melted butter). Delicious!
Mix sugar, water and Kool-Aid and freeze. Before time to serve, add pineapple juice and ginger ale.
In a medium bowl, combine oil, vinegar, mustard, tarragon and garlic. Stir until thoroughly blended. Add green beans. Toss to coat.
Preheat oven to 400°. Roll into snake. Dip in melted butter. Roll around finger. Sprinkle with cinnamon sugar. Put in oven at 400° for 10 to 15 minutes.
Cream sugar and shortening until fluffy. Beat in egg. Sift dry ingredients in a separate bowl. Add to shortening mixture and stir well. Add chopped apples. Batter will be stiff. Put in greased loaf pan. Bake at 350° for 1/2 hour or until golden brown.
Cook onion in hot oil; add meat and seasonings and brown lightly. Cover and simmer 10 minutes. Add soups; cover and simmer 45 minutes, stirring frequently. Cook spaghetti in salted, hot boiling water until tender. Drain and rinse in hot water. Arrange spaghetti on hot plate; pour sauce over spaghetti.
Drain pineapple chunks; reserve juice. Combine cornstarch, sugar, soy sauce and pepper; reserve. Stir-fry beef with oil in a wok or skillet until brown. Add green pepper and 2 tablespoons water to wok. Stir-fry for 2 minutes. Add pineapple chunks, juice and tomatoes to the wok. Add the reserved mixture. Cook, stirring, until sauce thickens. Serve over rice.
Mix first 4 ingredients and make into balls; chill. Melt remaining ingredients in double boiler. Dip balls in chocolate mixture.
Butter a 9 x 13-inch dish. Line bottom with graham crackers. Mix the vanilla instant pudding and milk until thick. Add the Cool Whip. Pour Cool Whip mixture over graham crackers. Place another layer of graham crackers on top. Ice with 1 can of chocolate frosting. Chill.
Combine eggs, salt and sugar. Add milk and vanilla. Mix and pour into pie shell. Bake 10 minutes at 450°. Reduce heat to 350°. Cook for 30 minutes more. You put this custard in an unbaked pie shell. You sprinkle the cinnamon over the pie before cooking.
Mix ingredients to form dough. Drop by spoonfuls onto cookie sheet sprayed with no-stick cooking spray. Bake until golden brown, at 450° for approximately 10 minutes. Makes 12 biscuits.
Melt chocolate and butter together. Add rest of ingredients. Place in greased and floured 9 x 13 pan. Bake 45 minutes.
Flake the salmon, reserving liquid. Chop onion and celery; saute in butter about 10 minutes. Add mushrooms and saute another 5 minutes. Combine cooked vegetables with bread crumbs. Add salmon, liquid, salt, pepper, parsley, lemon rind and lemon juice. Beat eggs lightly and add to salmon mixture with the milk. Put salmon mixture in a large, greased loaf pan and bake at 375° for 50 minutes. 6 to 8 servings.
Cover the bulgur with water and let it swell about 20 minutes. Drain well. Arrange the lettuce leaves around the edge of 4 serving dishes. Combine all the remaining ingredients with the bulgur and pile on the serving dishes. Serve with warm pita bread, Souvlakia, Tzatziki, perhaps a tossed salad with oil and vinegar dressing and a light Italian ice for dessert.
Combine all ingredients in a 3-quart glass bowl. Microwave at Medium-high for 2 minutes or until cheese melts, stirring at 1 minute intervals with a wire whisk. Serve over cooked broccoli, cauliflower or even potatoes.
Blend butter and sugar. Add milk and blend. Add eggs, blend. Add pumpkin and seasoning and mix well. Pour into crust. Bake in oven at 350° until done.
Mix marshmallow cream with pie filling. Fold in Cool Whip and marshmallow lemon mixture together. Spread in pie crust. Freeze until firm. Remove from freezer 30 to 45 minutes before serving. Garnish with twisted, thin slices of lemon or lemon peel. Serves 6 to 8.
In a double boiler, combine sugar, salt and flour. Add eggs and mix well. Add milk slowly, stirring constantly. Cook until thick and smooth. Remove from heat and add vanilla and butter.
Combine flour and sugar. Add beer and stir to make a soft dough. Pour batter into a greased 9 x 5 loaf pan. Set aside for 15 minutes to rise. Bake in preheated oven at 375 degrees for 40 minutes or until golden brown.
Wash and hull the strawberries. Crush enough berries to make 1/2 cup. Boil the crushed berries, sugar, water and cornstarch 2 minutes, stirring. Add the butter. Strain and cool. Arrange the whole berries over the top of the cheesecake and pour the glaze over the berries. Chill.
Mix together first four ingredients until creamy. Trim edges off bread (square bread works best). Spread cream cheese mixture on bread slices. Roll up bread (jelly roll fashion). Brush with melted butter. Roll in sugar and cinnamon. Place on a lightly greased cookie sheet and bake for 15 minutes at 375°. This recipe is great to make and freeze the roll-up. Take out desired amount and place frozen on the cookie sheet in the oven. Bake at 400° for 15 minutes.
Mix first 4 ingredients. Layer with green chilies and cheese. Place bay leaf on first layer. Bake at 350° for approximately 30 minutes.
Cream sugars and shortening and then add eggs. Sift next 5 ingredients and add to the mixture. When well mixed, add the oatmeal and coconut (batter will be stiff). Bake at 350° for approximately 10 to 13 minutes.
Mix butter and sugar. Mix all fruit with all flour. Add the fruit and flour mixture to butter mixture. Add eggs, then add spices. Pour mixture into tube pans that have been greased and lined with brown paper. Garnish cakes before cooking with pineapple (glazed) and cherries (glazed). Cook about 2 1/2 to 3 hours at 250°. Put pan of water under the cakes in the oven for moisture. Makes two cakes.
Cream butter and sugar until fluffy. Add eggs, 1 at a time, beating after each addition. Stir in syrup, flour and salt. Bake 22 minutes at 350° on large cookie sheet or jelly roll pan, greased and floured.
Grease an oblong baking dish. Mix together in baking dish the apples, sugar and cinnamon. In a large bowl, mix the remaining ingredients. Pour over apples in greased baking dish and bake at 350° for 40 minutes or until nicely browned.
Sift flour and add sugar and shortening. Mix well. Soften yeast in warm water and add buttermilk. Mix and knead well on floured surface. Place in refrigerator in covered bowl. Leave at least 2 hours.
Mix well. Chill for 1/2 hour in refrigerator. Form into small balls. Bake at 350° for 15 minutes on ungreased cookie sheet. Do not let them brown too much as they may dry out. They can be made ahead and frozen.
Place first 3 ingredients in a blender and process until smooth. With the blender on, add the ice cubes 1 at a time and process until smooth. The mixture will look like a thick slush. Garnish with orange slices, if desired. Serve immediately. Makes 5 (1 cup) servings.
Mix all ingredients together using electric mixer to be sure potatoes are mixed well. Pour into a large baking dish.
Add the above to the sugar mix. Pour into greased 9 x 9-inch pan. Cover with the remaining crumbs and bake at 375° for 35 minutes.
Add melted butter to milk. Beat eggs, sugar and vanilla. Add dry ingredients alternately with milk. Beat well after each addition. Pour into greased 11 x 17-inch pan. Bake at 350° for 15 to 20 minutes. Spread peanut butter over warm cake. Let cool. Spread melted chocolate over cold cake to cover.
Preheat oven to 450°. In a large mixing bowl, stir together butter and sour cream. Add flour and mix well. Drop mixture by teaspoonfuls into greased mini-muffin pan. Bake for 15 minutes. Remove biscuits from pan and let cool. Slice biscuits in half.
Cook rice as directed and put paprika in water when cooking rice. Slice linguica in circle halves. Peel and chop onion. Cook linguica and onion together. When done, add kidney beans and cook until beans are hot. Add rice to mixture and serve warm.
Roll crackers into crumbs. Add other ingredients and mix with fork; set aside. Cut up chicken into pieces. Skin chicken. Dip chicken pieces into a dish of water, then into cracker crumb mixture. Place on greased cookie sheet. Bake at 350° for 45 minutes to 1 hour, depending on doneness preferred.
Mix together eggs, sugar, flour, milk, oleo, baking powder and vanilla. Bake this mixture on a cookie sheet at 350° for 15 to 20 minutes. While warm, spread top with peanut butter. Put in refrigerator until cool. Melt chocolate bar and spread on top of peanut butter. Cut in bars.
Brown rice slightly in margarine; add consomme and onion soups. Bake at 350° in covered casserole for 1 hour.
In saucepan, melt butter and peanut butter. Stir in powdered sugar and graham cracker crumbs. Shape rounded teaspoonfuls of mixture into 1-inch balls. Place on waxed paper. Make a depression in center of each ball with back of spoon. Fill each depression with 1/2 teaspoon melted chocolate. Store, refrigerated.
Place butter, sugar and eggs in processor. Blend until all ingredients are combined. Add bananas and process again. Combine flour, baking powder, baking soda and salt and add gradually. Blend until mixed well. Bake in greased loaf pan at 350° for 45 minutes.
Remove	skin from eggplant;	slice 1/8-inch thick. Place slices on salted wet paper towel (top and	bottom) for 1/2 hour. Rinse slices under cold water. Dip slices in flour, then beaten eggs (which contains garlic, salt, black pepper and parsley flakes). Dip in bread crumbs. Brown both sides in oil; cool. Layer casserole dish. Put some spaghetti sauce on bottom of	dish. Layer eggplant, cheese (Mozzarella and Cheddar), grated Romano and sauce until used up. Cover; bake at 350° for	45 minutes to 1 hour. Cool for 1/2 hour, slice and eat.
Stew hearts and gizzards until tender. Add potatoes, carrots, onion, celery, salt, black pepper and garlic salt and boil until done. Serves 4 to 6.
Mix sugar and cocoa, then add Crisco, salt and milk. Stir until mixed well. Bring to a boil over medium heat; boil for 2 minutes, stirring constantly. Remove from heat and add vanilla. Beat until right consistency to spread. Will cover 3 layer cake.
Place each chicken breast half between two sheets of heavy plastic wrap. Pound with the flat side of a meat mallet until 1/8-inch thick. Season with salt and pepper. Set aside.
Mix graham cracker crumbs, sugar and margarine; press in a 9 x 13-inch pan.
Add taco seasoning to beef as if you were making tacos; set aside. Crush chips in 9 x 13-inch pan that has been sprayed with Pam. Sprinkle Mozzarella cheese on top. Then sprinkle meat mixture; then sour cream; then Cheddar cheese. Bake at 350° for 20 minutes until cheese melts. Sprinkle with lettuce, tomato, etc. Just like a taco!
Mix all together. Spread on buns. Put ham and Swiss cheese on. Wrap in foil. Warm 15 minutes in 350° oven. Freezes well.
Mix together chopped nuts, 1/2 c. sugar and cinnamon to make topping. Separately, combine remaining ingredients to form a batter. Spread half of the batter in a 9 x 13 inch pan. Sprinkle half of the topping. Then repeat with remaining batter and topping. Bake at 350° for 40 to 45 minutes.
Mix ingredients together and knead. Roll into ball and press into miniature cupcake tins. Bake at 350° for 15 minutes.
Mix all ingredients and store in quart jar. Keep in icebox. This will keep several weeks.
Boil potatoes in skins until tender; peel and slice thinly into bowl. Fry bacon until crisp; cook onion in bacon drippings until yellow. Remove from pan and reserve. Pour off all but 3 tablespoons of fat from frypan. Mix in flour, sugar, salt and pepper. Gradually stir in water and vinegar; cook, stirring constantly, until mixture boils. Boil 1 minute. Pour over the potatoes, along with the bacon and onion; stir to mix. Can be kept warm in oven until ready to serve.
Preheat oven to 350°. Begin by melting caramels and 1/3 cup of Pet milk. Mix melted margarine, 1/3 cup Pet milk and cake mix. Pour 1/2 of cake mixture into 9 x 13-inch pan and bake for 6 minutes. Remove and sprinkle chocolate morsels, then pour melted caramels and pecans. Top with rest of cake mixture, bake for 25 to 30 minutes.
Cook and drain spaghetti; stir in butter, Parmesan cheese and eggs. Spread out like a crust in a 10-inch pie plate. Make filling.
Separate egg whites and whip egg whites until fluffed (partial). Mix thoroughly all ingredients in large bowl with exception of milk. Pour ingredients into ice cream maker and pour milk to fill line. Ice down; mix until frozen. Be sure to use plenty of salt to the ice to lower temperature of ice.
Pour all ingredients in small jar with tight fitting lid. Shake until well blended. Refrigerate.
Mix and refrigerate at least 1 hour. Overnight makes it better. Shape into patties. Fry brown on both sides.
Cook milk and sugar to a soft ball stage. Add dates and stir until well mixed and then cook to the hard ball stage. Remove from heat. Add nuts and vanilla and cool until it can be kneaded. Shape in long roll in cloth wrung out of cold water. Roll in sugar, then wrap in wax paper. The candy will keep indefinitely and is moist and delicious.
Seed and chop peppers. Put 1/2 of the peppers and 1/2 the vinegar into a blender and puree. Repeat with remaining 1/2. Put puree into a large pan with cayenne, sugar and salt. Stir constantly as you bring it to a full boil. Add pectin and boil 1 minute longer. Remove from heat and add green coloring to achieve suitable color. Pour into sterile jars and seal with paraffin. Makes 2 pints.
In large saucepan mix all ingredients except sugar. Let stand 1 hour. Then cook slowly until apricots are tender. Add sugar and cook slowly, stirring frequently until thick and clear (220°) on candy jelly thermometer. Pour at once into hot sterilized glasses and seal with paraffin. Cover with lids. Makes about 6 (6-ounce) glasses. Just the right jam for every sweet tooth.
Mix first 4 ingredients. Pour over cut up apples. Add a little water. Bake at 350° for 35 to 40 minutes, until apples are done.
Drain green beans, dissolve sugar into water. Put beans in, let bake for 1 hour. Slice beans into small pieces and lay in bottom of pan. Bake cake according to package directions.
Mix first 4 ingredients thoroughly by hand, then add Rice Krispies. Put rounded teaspoonful on cookie sheet and flatten with fork.
Heat oven to 375°. Combine first 5 ingredients in large bowl and beat on medium speed until creamy. Combine flour, salt and baking soda into creamed mixture until blended well. Drop rounded tablespoonful onto ungreased cookie sheet. Bake for 8 to 10 minutes.
Butter bread pieces and cut in quarters. In a buttered casserole, place a layer of bread, then a layer of cheese to make 4 layers. Mix remaining ingredients and pour over layers. Cover and refrigerate for 12 hours, a must. Bake in pan of water at 350° for 1 hour and 10 minutes.
Preheat oven to 350°. Beat eggs. Add oil and Sugar Twin to eggs. Mix in apples. Sift flour with baking soda and baking powder. Add to mixture with fork. Add raisins, nuts and vanilla. Bake for 35 minutes in 8-inch square pan coated with Pam. Can be served warm with whipped cream or frosted with powdered sugar. Keep refrigerated.
Cream together 1 cup brown sugar and butter. Add egg. Gradually add flour. Spread on cookie sheet. Brush on 1 egg. Sprinkle on 1/2 cup brown sugar. Sprinkle on pecans. Sprinkle on 1/2 cup brown sugar. Bake at 350° for 20 or 25 minutes (allow them to cool before cutting). Makes approximately 24 cookies.