HumbleIntelligence/food-ner-1-Million huggingface dataset:
Disjoint chicken. Dip in seasoned flour and fry in fat until golden brown. Place in casserole. Cook mushrooms in the same skillet about 5 minutes. Add remaining ingredients; heat, then pour over chicken. Bake, covered, until chicken is tender (1 to 1 1/2 hours) and sauce is thick. Makes 6 to 8 servings.
Soften sherbet in bowl; add cake mix and almond extract. Blend until just well mixed. Stir in coconut. Drop by rounded teaspoonfuls onto greased cookie sheet. Bake at 350° for 10 to 13 minutes.
In a large bowl combine hominy, half of the cheese (remainder to be used later), sour cream and chilies (or peppers). Spoon into a greased 2 1/2-quart casserole dish. Sprinkle top with rest of cheese.
Dissolve jello in water; add sherbet and fruit. Don't wait! The jello sets quickly. Serves 12.
Slice potatoes into 4-quart casserole dish or small roaster. Slice onion on next, then add ground beef. Salt and pepper to taste. Pour on the pork and beans, add the tomato soup. Bake at 350° for 1 1/2 hours.
Mix together the confectioners sugar, dry mustard, paprika and celery salt. Add this mixture to the mayonnaise and stir well. Now add vinegar and salad oil. Mix together well. Serve on tossed salad.
Combine first 4 ingredients. Add remaining ingredients and bake at 350° until firm, about 45 minutes to 1 hour.
Drain shrimp very well and pour into mixing bowl. With fork, break shrimp into pieces. Add cream cheese. Add Italian seasonings. Mix all very well and chill. Serve with favorite crackers.
Beat sugar, oleo, shortening, egg and anise together. Stir in flour, baking powder and salt. Mix until smooth. Cover and refrigerate at least 1 hour. Roll dough and cut with cookie cutters. Sprinkle with colored sugar. Bake on greased cookie sheet at 400° for 6 minutes.
Beat margarine and sugar until very well blended. Beat in flour. Mix in crushed potato chips. Chill dough. Roll into balls. Place on lightly greased cookie sheets. Press down with bottom of glass dipped in powdered sugar. Bake 15 minutes at 350° just until edges are lightly browned. Do not overbake.
Drain apples and place in buttered 8 x 8-inch casserole dish. Melt margarine in double boiler. Add sugar and flour. Add cheese and stir until mixture is creamy. Pour mixture over apples. Bake at 350° for 30 minutes.
Mix all ingredients well. Pack into a greased 9 x 5 x 3-inch loaf pan. Bake at 350° for 1 hour and 15 minutes. Drain off juice before unmolding. Serves 8 to 10. Serve with Honey-Dijon Mustard Sauce.
Preheat oven to 350°. Combine cranberry sauce and brown sugar in the bottom of a 9 x 5 x 3-inch loaf pan. Combine remaining ingredients, except for the bay leaves, and mix well. Shape into a loaf and place over sauce. Top with bay leaves and bake 1 1/4 hours. Remove bay leaves before removing to a warmed platter. Drizzle pan juices, especially the cranberries, over the loaf before serving. Serves 4 to 6 generously.
Arrange broccoli, top with chicken and combine soup and milk. Pour over chicken; spread cheese on top and sprinkle with 1/2 bag of Pepperidge Farm dressing mix over cheese. Bake at 450° for 15 minutes until hot.
Separate whites of eggs. Beat egg whites and add sugar gradually. Fold in egg yolks into this mixture. Add flour gradually, vanilla, lemon peel, lemon juice and oil. Fold together and pour into pan. Butter spring-form pan. Bake at 350° for 45 to 50 minutes until done.
Dissolve gelatin in 1/2 cup cold water. Bring soup to boil and dissolve cheese in it. Dissolve gelatin in soup mixture and let cool. Add celery, onion and mayonnaise. Let firm in refrigerator for 5 minutes. Alternate shrimp and sauce in layers in greased mold and return to refrigerator to firm. Yields 5 cup mold.
Mix in order given. Bake in loaf pan in 300° oven for 1 1/2 hours.
Preheat oven to 325°. Pour rice into a baking dish. Add soups. Stir until well blended. Add enough water to make rice mixture "soupy". Place chicken breasts over top of rice mixture. Sprinkle with gravy mixes. Bake 1 hour or until rice is thoroughly cooked. Check after 30 minutes to make sure mixture is not getting too dry. If needed, add more water.
Preheat oven to 400°. Beat egg whites. Add sugar, vanilla, coconut, pecans and chocolate chips. Stir. Drop by teaspoon on foil lined cookie sheets. Place in oven, turn off and forget 'em until oven cools completely.
Spread one slice of rye bread with horseradish, add roast beef and bacon. Spread small amount of light mayonnaise on second slice of rye.
Cream first 4 ingredients. Add rest of the ingredients. Chill overnight. Roll out. Bake at 350° for 10 minutes. I like a soft cookie, so I roll them out 1/4-inch thick.
Preheat oven to 350°. Place mustard in a dish large enough to fit your biggest piece of chicken into. Place bread crumbs on a plate. Dip chicken into mustard covering both sides. Coat with bread crumbs on both sides. Place into baking dish, repeat with all pieces. Bake for 1 hour.
Sprinkle 1 cup almonds into bottom of a well-greased and floured 10-inch tube pan; set aside. Combine next 7 ingredients in a mixing bowl; beat at low speed until dry ingredients are moistened. Increase speed to medium; beat 4 minutes. Stir in remaining 1/2 cup almonds. Pour batter into tube pan. Bake at 325° for 1 hour or until a wooden pick inserted in center comes out clean. Cool cake in pan 10 to 15 minutes; remove and cool completely.
Mix lemonade packages and concentrate, sugar and water; add pineapple, apple and grape juice to mixture. Pour mixture in gallon freezer Ziploc bags and freeze. When you use, add 1 large bottle ginger ale to each bag.
Add flour to bacon drippings. Stir until thick paste is formed. Mix the remainder of ingredients and add to paste. Simmer until thick. Add potatoes and onion. Serve warm. May make ahead and reheat before serving.
Mix sugar, flour, cinnamon and salt in bowl. In saucepan, mix margarine, cocoa and water and bring to boil. Remove from heat. Pour over flour mixture; mix well. Dissolve soda in buttermilk; add to first mixture. Add eggs and vanilla. Pour in 12 x 18 cookie sheet pan and bake at 400° for 20 minutes. Five minutes before done, make Frosting.
Break vermicelli into pieces. Cook al dente and drain (approximately 5 minutes). Saute mushrooms in sherry and margarine. Bone and skin chicken; cut into large pieces. Combine all ingredients except cheese; sprinkle cheese on top. Bake in a flat, shallow dish at 300° for 35 minutes.
Soak gelatin in cold water. Mix brown sugar, spices and salt in top of a double boiler. Stir in the pumpkin. Beat egg yolks and blend in the milk. Add to the pumpkin mixture. Place over boiling water. Cook until thick (about 10 minutes), stirring often. Remove from the fire. Add soaked gelatin, blending well. Cool until it begins to set. Beat with a rotary eggbeater. Make stiff meringue by beating egg whites with 1/4 teaspoon cream of tartar until stiff, gradually adding 6 tablespoons white sugar. Fold meringue into the pumpkin mixture. Pile into baked pie shell and chill in refrigerator.
Preheat oven to 350°. Sift flour together with dry ingredients. Beat eggs and sugar together with the butter. Mix all together to form cookie-like dough. Prepare 8 or 9-inch pans by greasing and lining with wax paper. Sprinkle with flour. Pat a thin layer of dough into pans and bake until brown and crisp, about 12 minutes. Repeat procedure until all layers are baked. Spread apple butter, applesauce or dried apples between each layer, on top and sides.
Chop cherries, pineapple and nuts. Crush vanilla wafers, then mix all together with milk. Make logs and roll in powdered sugar.
Mix cream cheese, 1 tablespoon milk and sugar with a wire whisk until smooth. Fold in whipping cream. Spread on bottom of graham crust. Pour 1 cup milk and pudding mix into bowl. Beat with whisk until well blended. Let stand 1 to 2 minutes. Stir in remaining ingredients. Spread over cream cheese mixture. Refrigerate 2 hours. Garnish with additional whipping cream and nuts as desired.
Sift 2 cups flour over chopped gumdrops, raisins, and nuts; set aside.
Melt chips and peanut butter over very low heat until smooth. Add cereal and mix together in large mixing bowl. Spread into 13 x 9-inch pan which has been greased. Cool at room temperature for 10 minutes, until cutting time!
Chop steak into squares. Fry in pan with a little oil. While meat is cooking, chop up cabbage and cook in oil on low heat. When meat is done, add to cabbage. Use meat juice and water to make a simmering sauce. Cover. Cook about 30 minutes. Stir often. Salt and pepper to taste. Serve with rice and crackers.
Preheat oven to 350°. Mix all filling ingredients together. Pour into pie shell. Bake 1 hour. Tastes like pecan pie.
Cream sugar and shortening until light and fluffy. Beat in eggs, one at a time. Stir in mashed bananas. Add dry ingredients and stir just enough to moisten. Do not overbeat. Batter will be lumpy. Add nuts. Fill greased 3-inch muffin cups 2/3 full. Bake 20 minutes at 350°.
Combine salad dressing mix, flour and salt in bowl. Blend in butter and lemon juice. Spread mixture evenly over top of chicken. Place skin-side up in shallow baking dish. Bake at 350° for 1 1/4 hours or until tender. Yields 4 servings.
Place first seven ingredients in baking dish; mix lemon juice, cream and soup and pour over the mixture. Top with bread crumbs and butter. Bake at 350° for 45 minutes.
Dissolve yeast in water; set aside. Cut shortening into dry ingredients. Combine all ingredients and mix well. Knead until dough is satiny and smooth. Do not let rise. Roll dough out 1/4 to 1/8-inch thick and cut with biscuit cutter or large round cookie cutter. Place filling in center of dough; fold dough in half and seal edge with fork tines or by pinching to give ruffled effect and fry in hot fat until golden brown. Sprinkle with confectioners sugar, if desired, when cool. Makes 2 dozen little pies.
Mix all parts together; batter should be medium thick, no lumps. If mixture is too thick, add cold water. Grease a large cast-iron skillet; place in a 400° oven until smoke appears. Remove skillet; wait 5 minutes. Pour mixture into hot skillet; place in oven for 20 minutes or until golden brown. Bread should be served hot with sweet butter. Left over cornbread should be saved for later use in cornbread stuffing. If Pastor does not give you a double Amen for this bread, you have done something wrong. Amen. Serves 8.
Crush graham crackers. Put marshmallows and milk into saucepan. Heat on low heat, stirring constantly, until dissolved. Do not cook, only dissolve marshmallows. Add remaining ingredients and mix with hands.
Layer potatoes, onion and pepper in casserole dish. Pour soup over top evenly. Cover and bake 2 1/2 hours at 325°.
Grease dish or baking pan. Mix all ingredients together and place in greased pan. Bake at 350° for 40 minutes.
Boil raisins with apples in water for 3 minutes. Cool. Add remaining ingredients. Mix well. Refrigerate for 3 to 4 hours, then drop by tablespoons on greased cookie sheet. Bake at 350° for 10 to 12 minutes.
Cream cheese should be room temperature. Blend until smooth. Chill and serve when ready.
Mix together flour, margarine and nuts. Press into a 9 x 13-inch baking dish. Bake at 350° for 15 to 20 minutes. Let cool. Mix together cream cheese, Cool Whip and powdered sugar and spread on top of crust. Beat the instant lemon pudding and the rest of the Cool Whip together and spread on top. Sprinkle with nuts.
Mix flour and salt. Cut in cream cheese and butter with pastry blender until mixture resembles coarse crumbs. Form into a ball and chill. Divide dough into 2 sections. Roll on lightly floured board. Put in pie pans and trim; prick with a fork the bottom. Bake at 450° just long enough to brown. Don't brown if using this pie shell for my Pumpkin or Cantaloupe Pie.
Sift flour and salt together. Cream shortening and sugar in mixer bowl until light and fluffy. Add eggs one at a time, beating well after each addition. Add flour mixture alternately with whipping cream, beating well after each addition. Stir in flavorings. Pour into greased and floured 10-inch tube pan. Bake at 300° for 1 1/2 hours. Cool in pan for several minutes. Invert onto serving plate. Spread frosting over cooled cake. Yield: 16 servings.
Split Bagels to give you 20. Mix mayonnaise and parmesan, add peppers, bacon bits, onions and tuna. Spread about 2 Tbsp. on each bagel half and put onto ungreased cookie sheet with sides, so the bagels don't slide off. then top each bagel with an olive slice. Broil for about 5 minutes or until cheese is golden brown.
Use a large pot, the candy needs lots of room to bubble. Pour the buttermilk, sugar and baking soda into the pot. Stir the mixture until the sugar is completely dissolved, then place the pot on low to medium heat and let it boil to a soft ball stage, stirring constantly. (Soft ball means dipping a spoon into the candy and letting a small amount drip into cool water. If you can form the syrup into a soft ball with your fingers, it is ready.) The mixture will turn a brownish color, but don't worry, it is supposed to. Once the soft ball stage is reached, remove from heat, then add 2 cups of pecan halves, then the vanilla and butter. Beat the mixture briskly until it becomes glossy and starts to get very thick. Quickly spoon onto greased wax paper, making little patties. Pecan halves may be turned right side up. Let the candy completely cool before removing it from the paper.
Layer ground beef (raw) in 2-quart baking dish. Put salt, pepper and onion (sliced into thin rings) over beef. Pour soup over top and spread. Add cheese and Tater Tots last. Bake in oven for 25 or 30 minutes at 350°.
Layer apples into Pyrex dish. Spread the remainder of the ingredients on top. Bake for 30 minutes in a 325° to 350° oven.
Pour milk into 2-quart saucepan. Stir in pudding and pumpkin pie spice until dissolved. Add pumpkin and blend until well combined. Heat mixture on medium heat until it boils. Gently cook 1 minute and stir to prevent burning. Pour into cooled crust and chill.
Cover with water and precook corned ham about 45 minutes to 1 hour. Shred cabbage, onions and kale in pot. Add seasonings and cook until tender. Save liquid for final cooking.
Cream sugar and margarine. Add one egg at a time, then add vanilla and nuts. Bake at 350° for 15 minutes, then at 325° for about 30 minutes. Makes 2 pies.
Cream shortening and sugar. Add eggs and bananas. Add sifted dry ingredients; mix well. Bake in loaf pan at 350° for 50 minutes.
In a shallow bowl, mix cornmeal and flour. Dredge both sides of tomato in the mixture, pressing the slices firmly into the mixture for a good coating. Put enough oil or shortening in an iron skillet to come to a depth of about 1/4-inch and heat over medium-high heat. Add tomatoes to the hot oil a few at a time without crowding. Fry about 2 minutes or until golden brown. Turn and cook other side. Drain on paper towels. Salt and pepper to taste. Serve hot.
Bring water to boil in a 3-quart Dutch oven and add broccoli and onion. Reduce heat and simmer, uncovered, for 10 minutes. Add cheese and seasonings, stirring until cheese melts. Stir in milk, half and half and butter. Cook over low heat until thoroughly heated. Combine flour and 1/2 cup cold water, stirring until smooth. Gradually add to broccoli mixture, stirring constantly. Cook over heat until thickened. Yields 2 1/2 quarts.
Put tater tots in bottom of 9 x 9 - inch pan. Mix all the ingredients together but green beans and cheese. Pour all ingredients in pan and top with green beans, then cheese. Bake 30 minutes at 350°.
Combine ingredients in a double boiler and heat until dip consistency. Make 1 hour before serving.
Mix all ingredients. Drop by spoon onto cookie sheet. Bake at 350° for 10 to 12 minutes.
*May substitute plain Feta cheese plus 1 teaspoon sun-dried tomato bits and 1 teaspoon snipped fresh basil.
Sprinkle nutmeg and cinnamon on top 6 slices of bread to taste. Pour mixture over top and bake at 350° for 1 hour.
Combine white sauce, sour cream, onions, chicken stock and salt. Blend in spinach. Cover with grated cheese. Bake at 350° for 20 minutes. Bake 30 to 35 minutes if doubling.
Melt butter. Mix with other ingredients. Spray muffin tin with Pam. Drop in dough. Fill 3/4 full. Bake at 350° until light brown. Makes a dozen.
In mixing bowl, combine grated zucchini, beaten egg and melted butter. Add seasoned crumbs, minced onion and Old Bay seasoning; mix well. Shape into patties. Heat oil in frying pan. Roll patties in flour or cracker crumbs. Fry until golden brown on all sides; drain on absorbent paper.
Saute onion and pepper in oil, then add meat, rice, salt, pepper and chili powder. Cook in a covered casserole at 350° for 25 minutes.
Mix thoroughly with pastry blender. Package in plastic sacks and refrigerate. Lasts indefinitely. Makes 22 to 25 single crusts. For 1 crust use 1 cup mix and 2 tablespoons cold water.
Grate or mash all the cheeses and mix them together in a large bowl. Add the melted butter, lime juice, sherry and seasonings (except paprika).
Cook potatoes until done. Pour cold water over them to cool. Peel and cut in desired servings. In a large glass dish, place potatoes. Put a good amount of white sugar over potatoes (no water). Let stand overnight. When ready to bake, cover with brown sugar. Dot with butter. Sprinkle with cinnamon and a few drops of vanilla. Add water if needed. Bake at 350°.
Mix flour, salt and pepper; pound into steak. Place in skillet with shortening and brown; pour off grease. Add rest of ingredients and cover. Simmer 1 hour and 15 minutes or until tender, stirring often.
Melt margarine. Stir in taco mix, picante sauce, sugar and salt. Roll each drumstick in mixture, then roll in chips using a small amount of chips at a time. Place in a lightly greased shallow baking pan or on a rack in a shallow pan. Bake in 350° oven for 50 to 60 minutes. Also delicious with other chicken pieces.
Combine water, carrots, potatoes and onion. Bring to a boil. Cook 10 to 15 minutes; do not drain. Melt margarine; add flour. Stir in milk. Add cheese. Mix with vegetables.
Soak beans in water overnight. Drain. Add fresh water and cook slowly with the ham bone for 2 hours. Put in the onion, celery, potatoes, tomato sauce, parsley and the salt and pepper and simmer until vegetables are soft. Remove the ham bone. Trim off any meat. Cut it up and add to soup. Many cooks cut up hard-boiled eggs and add them to the soup.
Sift flour once, measure, add soda and salt and sift together 3 times. Cream butter and sugar thoroughly; then chocolate, vanilla and egg; blend well. Add flour and milk in small amounts and beat until smooth after each addition. Bake in 2 greased 9-inch layer pans in moderate oven at 350° for 30 minutes or until done. Spread with Deluxe Icing.
In a large saucepan, heat olive oil over medium heat. Add garlic and saute for 2 to 3 minutes. Add parsley and onion slowly. Add tomatoes. Add bay leaf, salt and pepper. Bring to a boil. Cover and simmer sauce over low heat for about 15 minutes for flavors to blend. Serve sauce with spaghetti or other pasta dishes or with rice.
Heat oven to 350°. Grease a foil-lined 13 X 9 inch baking pan. Microwave chocolate squares & butter in microwavable bowl on HIGH 2 minutes or until butter is melted. Stir well until chocolate is completely melted. Stir sugar into chocolate until well blended. Mix in eggs. Stir in flour. Spread 1/2 batter in prepared pan. Bake 20-25 minutes or until batter is firm to touch. Meanwhile, melt caramels & cream in microwaveable bowl on HIGH 3 minutes or until caramels begin to melt. Whisk until smooth. Stir in one cup of nuts. Gently spread caramel mixture over brownie batter in pan. Sprinkle with chocolate chips. Pour remaining unbaked brownie batter evenly over caramel mixture; sprinkle with remaining nuts. (Some caramel mixture may peek through.)
In a large pot, cook pasta according to package directions. In a small saucepan, saute onions and garlic in olive oil till browned. In a large saucepan, melt butter, add flour and stir. Slowly, add half-and-half and milk and simmer, stirring constantly, till thickened. Add cheese and seasonings; stir till cheese melts. Add tomatoes, spinach and onion mixture; heat through. Pour over warm pasta, toss and serve. Leftovers can be refrigerated and reheated in the microwave.
Mix as follows: In heavy saucepan, combine milk, sugar, salt and butter. Bring to boil over moderate heat. Boil 8 minutes, stirring constantly. Remove from heat and add peanut butter morsels. Stir well until morsels melt and mixture is smooth. Spread into a foil-lined 9-inch square pan. Chill 30 minutes.
Brown hamburger. Add diced onion, bell pepper and mushrooms. Simmer for a few minutes. Dice peeled potatoes and fry. Then add fried potatoes to meat mixture and stir together. Soften tortillas; then roll meat mixture in tortillas.
Mix together the graham crackers and 1 stick of butter. Spread in bottom of 9 x 13-inch pan. Cream the powdered sugar, 2 sticks butter and eggs; spread over crust. Lay pineapple and bananas over filling. Top with Cool Whip. Refrigerate 1 hour before serving.
Fry onions, cabbage and garlic in oil in a large pot. Add all but fish and simmer, covered, 25 minutes. Add fish and cook 10 minutes more or until all ingredients are tender.
Mix first eight ingredients. Form into 4 cakes; dredge in flour and dip in egg wash, then bread crumbs. Deep fry 3 minutes or until browned.
Beat cream cheese, eggs and sugar. Place vanilla wafer in paper baking cup and add a tablespoon of batter on top. Bake at 350° for 20 minutes. Cool and put a teaspoon of cherries on top.
Combine all ingredients, mixing well. Roll into balls the size of walnuts; freeze before serving. Put on cooking sheet still frozen. Bake for 10 minutes at 350°.
Heat oven to 350°. Beat eggs, milk and seasoned salt. Tear corned beef into small pieces and add to egg mixture. Stir in cheese and onions. Pour into greased baking dish (11 1/2 x 7 1/2 x 1 1/2-inches or 8 x 8 x 2-inches). Bake, uncovered, for 40 to 45 minutes, or until omelet is set and top is golden brown. Makes 4 to 6 servings.
Saute onion and celery in 3/4 stick butter. Add all other ingredients; stir well. Top with 1/2 cup cheese, crushed potato chips and slivered almonds (optional). Bake at 350° for 45 minutes.
Melt 1 tablespoon butter over moderate heat. Add the bacon; saute until crisp, about 3 to 5 minutes. Drain. Add the remaining butter, garlic and parsley. When the butter is melted, saute garlic and parsley for about 1 minute more. This is great over cooked pasta or boiled, diced potatoes.
Mix oil, vinegar and salt. Place potatoes in bowl with beans and chopped egg. Pour dressing over, mixing with care to avoid mashing potatoes. Stir in or sprinkle with parsley and serve either hot or cold.
Clean and wash berries. Save a few berries for garnish. Puree remainder in blender or food processor. Strain seeds, if desired. Place in saucepan over medium-low heat and allow to reduce in volume by half (about 1 hour). If mixture is still too thin, add a tablespoon cornstarch mixed with 1 teaspoon water to thicken.
Peel potatoes and slice thinly to measure about 4 cups. Cook and stir in onions in margarine in 2-quart saucepan until tender. Stir in flour, salt and pepper. Cook over low heat, stirring constantly, until mixture is bubbly. Remove from heat. Stir in milk and 1 1/2 cups of cheese (about 6 ounces). Heat to a boil, stirring constantly. Boil and stir 1 minute.
Cream shortening. Add sugar slowly. Add egg yolk and vanilla extract. Beat well. Add milk; add sifted dry ingredients. Divide dough in half. Add melted chocolate to one half. Roll white dough into thin rectangular sheet, then roll chocolate dough into a sheet the same size. Place white dough over chocolate and gently press together. Roll as for jelly roll into a tight roll. Chill for several hours to become very firm. Cut into 1/4-inch slices. Put on greased baking sheet. Bake in moderate oven at 375° for 10 minutes. Makes 4 dozen.
Note: One cup of applesauce may be substituted for oil for low-fat bread.