HumbleIntelligence/food-ner-1-Million huggingface dataset:
Skin chicken and place in baking pan. Combine remaining ingredients and mix thoroughly. Pour over chicken, turning pieces to coat. Bake, uncovered, 1 hour at 350°. Turn and baste once.
Melt butter in large pan. Add chopped onion and cook until tender. Add flour and whisk or stir in. Cook on low heat for 1 minute, stirring constantly. Add milk and chicken broth. Cook over medium heat until thick. Add cheese and seasonings (white pepper and hot sauce), stirring until cheese melts. Add Veg-All and parsley flakes. Reduce heat and cook until heated. Do not boil. Serve with bread sticks spread with garlic and butter and toasted.
In small bowl, mix together butter and hot pepper sauce. In shallow plate, mix together Cajun seasoning and crumbs. Dip ribs into butter mixture and then roll in the seasoning mixture. Place ribs an inch apart on an ungreased cookie sheet or other shallow pan and bake in a preheated 350° oven for 45 minutes, until golden. Serve with Blue cheese dressing for dipping, if desired. Serves 4. Preparation Time: 10 minutes. Cooking Time: 45 minutes.
Beat eggs slightly; add remaining ingredients. Beat well by hand. Yield: 4 slices bread.
Mix all ingredients. Refrigerate for 24 hours. Makes 3 rolls in netting. Bake at 225° for 4 hours.
Cream butter and sugar. Add eggs one at a time. Add buttermilk and soda; mix well. In a separate container, mix flour with candy, dates and nuts, then add creamed mixture. Bake in greased and floured tube pan 2 1/2 hours at 275 degrees.
Measure all ingredients and blend together on low speed 1/2 minute, then 3 minutes on high speed. Bake in greased and floured 9 x 13-inch pan for 30 minutes.
Boil mixture until peppers and onions are done. Pack in jars and seal. Yields 8 pints.
Chop Wham or use food processor. Add all ingredients and mix. Serve on bed of lettuce or with lettuce in sandwich.
In blender container, combine all ingredients. Cover and blend on high speed until smooth. Serve immediately over ice or in frosted mugs. Makes 2 servings.
Mix rice well with other ingredients. Bake for 20 minutes in a buttered baking dish with bread crumbs at the top and bottom.
Combine all ingredients, except corn chips, in a 1-quart casserole dish. Microwave, uncovered, at Medium-high 2 to 3 minutes, stirring 1 or 2 times during cooking. Serve hot with corn chips. Yields 1 1/2 cups.
Tear cake into small pieces and put into the bottom of a pan. Mix pudding and milk until thick and pour over cake. Mix glaze and condensed milk; pour over pudding. Top with Cool Whip; garnish with fresh strawberries and refrigerate.
Butter bread slices one side only. Place one slice on top of buttered side to make sandwiches. Remove crusts and cut into fourths. Cover the bottom of a 9 x 13-inch pan with buttered sandwiches. Mix together eggs, milk, salt, pepper and dry mustard. Pour over bread. Cover with grated cheese and crumble sausage. Refrigerate overnight. The next day, bake at 350° for 1 hour or until set. Serves 6 to 8.
Cook pasta according to directions. Drain. Meanwhile, drain clams; reserve liquid. Saute garlic in oil; stir in flour and pepper until smooth. Add liquid. Cook, stirring until thickened. Add clams. Heat to serving temperature. Place linguine in bowl; pour sauce over and sprinkle with cheese. Serves 4.
In large mixer bowl, cream together sugar, butter or margarine and eggs until light and fluffy. Sift together flour, soda and salt; add to creamed mixture with the buttermilk. Beat until blended. Pour batter into greased 9 x 5 x 3-inch loaf pan. Bake in 350° oven for 55 to 60 minutes. Remove from pan; cool. Glaze with confectioners sugar icing.
Bring to a boil and boil for 1 minute. Remove from heat and add 1 teaspoon vanilla (liquid and margarine). Add peanut butter and oatmeal. Drop by teaspoon on wax papered cookie sheet and cool.
Sift flour and baking powder. Combine the fat, riced potatoes and onions. Add to dry ingredients and beat 1/2 minute. Bake in hot waffle iron 3 to 4 minutes. These are very good served with creamed chicken.
Slice beef into thin strips. Add 1 tablespoon oil in skillet over medium heat. Brown beef in 2 batches. Remove. Add 1 tablespoon oil. Add peppers, onions and garlic powder and cook over medium heat until tender-crisp. Add gravy and Worcestershire. Return beef to pan. Serve over rice.
Bring sugar, oleo, milk and cocoa to a boil. Boil for 1 minute. Remove from heat and stir in oatmeal, peanut butter and vanilla. Mix well and drop by teaspoon onto waxed paper. Add nuts or coconut, if desired, after adding peanut butter, oatmeal and vanilla.
Butter a 9 x 13-inch baking dish. Stir cream and cheese in large saucepan over medium heat until melted and smooth. Arrange 1/2 of potatoes in overlapping rows. Season with salt and pepper. Pour over 1/2 of the cheese mixture. Arrange rest of potatoes; season with salt and pepper and rest of cheese. Bake at 400° for 1 hour until top is golden and potatoes are tender. Sprinkle with parsley. Makes 8 servings.
Lightly grease 1 1/2-quart casserole dish. Sprinkle with 1/2 of taco shells, coarsely broken. In skillet, brown beef. Drain and add taco seasoning and water. Simmer 10 minutes. Stir in onion and tomato sauce. Spoon meat over taco chips. Sprinkle 1 1/2 cups of cheese over meat. Top with the rest of the taco chips and then the rest of the cheese. Bake at 350° for 15 to 20 minutes or until hot and bubbly. Garnish with tomato and olives.
Sprinkle meat generously with Worcestershire. Rub meat with Tony's, garlic powder and onion powder. Place in refrigerator until time for cooking. Let marinate at least 3 to 4 hours or overnight. Heat pit until coals are glowing; cover with hickory chips which have been soaked in water. Put meat on rack away from direct heat. Cook at about 350° (moderate heat) about 3 hours, basting periodically with dressing. Reduce heat in the pit or bring roast into the conventional oven and finish cooking at 225° two hours longer for the 5 pound roast and 12 hours longer for the 15 to 20 pound clog. Baste at intervals all through the cooking.
Brown hamburger meat, onion and olives. Heat enchilada sauce and Ro-Tel. In a long pan, lay a shell flat, add meat and sprinkle cheese and then sauce. Roll up shell and start with another one. Repeat until pan is full. Add remaining cheese, then add remaining sauce to top. Cook at 350° until cheese melts. Serve.
Brown ground round. Add onion and pepper; cook on low for 5 minutes. Combine with next 6 ingredients. Cook in pressure cooker for 5 minutes at 10 pounds pressure.* Add kidney beans; heat until beans are warmed.
Put dry ingredients in 9 x 13-inch baking pan. Mix well. Make three wells and put oil in one, vinegar in another and vanilla in the last. Mix well with one cup water. Then pour in the second cup and mix thoroughly until bubbles form. Bake at 350° for 40 to 45 minutes.
Cut shortening into flour until it looks like coarse cornmeal. Add salt. Add water a little at a time until with a fork all is moistened.
In frying pan, saute vegetable oil, garlic and onion. Add tomato paste or tomato puree and simmer. Add meatballs and simmer about 1/2 hour more.
Melt butter in saucepan, stir over low heat. Add brown sugar, cook for 2 minutes. Add milk, bring to full boil. Cool to lukewarm without stirring. Add confectioners sugar, beat until smooth and of spreading consistency.
Melt margarine in large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat. Add Kellogg's Rice Krispies. Stir until well coated. Using buttered spatula or waxed paper, press mixture evenly into buttered 13 x 9 x 2-inch pan. Cut into squares when cool. Yields 24 squares.
Combine all ingredients and mix well. Pour about 1/4 cup of batter onto a lightly greased griddle or skillet. Cook until light brown on both sides. Makes 10 to 12 pancakes.
Beat the Dream Whip, 1 cup milk and vanilla until thickened and mixture forms peaks. Add the pudding and 1 3/4 cups milk. Whip about 2 minutes, then add a handful of coconut. Sprinkle toasted coconut on top. Chill for 2 hours.
Cook tortellini according to package directions. In large bowl combine tortellini and remaining ingredients. Extra dressing may need to be added after pasta sits for a while.
In a large mixing bowl, cream butter and sugar. Add eggs. Beat until light and fluffy. Add almond extract. Stir in flour and baking powder. Mix until smooth.
Beat sugar, salt, eggs, vanilla and nutmeg together. Then add milk. Sprinkle nutmeg on top. Bake slow at 350°. Put knife in middle, if it comes out clean, it's done.
The chicken can be marinated in soy sauce with a little nutmeg, salt and pepper.
Preheat oven to 350°. Split pitas and cut each half into 6 wedges. Mix and crumble herbs and paprika. Spray pitas with nonstick cooking spray. Sprinkle on herbs. Bake 8 minutes or until lightly toasted.
Mix sugar, milk and water. Cook until mixture forms soft ball in cold water. Take from heat. Add peanut butter, vanilla and butter. Stir until mixture starts to harden. Add nuts. Pour in pan greased with butter. Cool.
Place filling in quart buttered baking dish. Combine flour, oats, sugar, salt and spices. Add butter; mix well. Spread on filling. Bake at 375° for 30 minutes. Serve warm with whipped cream.
Melt chocolate and butter. Mix sugar and beat in eggs. Mix and add flour and vanilla. Stir in marshmallows, nuts and chocolate chips. Pour into greased 9 x 13-inch pan. Sprinkle 1/2 cup chocolate chips on top. Bake at 350° for 40 to 45 minutes.
Drain liquid from dills; discard. Add sugar and Tabasco. Stir. Cover and let sit 24 hours, then refrigerate.
Combine the first 9 ingredients. Shape into 6 thick patties. Wrap a bacon slice around the sides of each patty. Secure with a toothpick. Bake on a rack at 350° for 50 to 60 minutes. Baste with additional A.1. sauce during the last 30 minutes.
Mix first 5 ingredients together in a large container. Place cucumbers and onions into canning jars. Pour mixture over to cover them. Place in refrigerator for two weeks, until they are ready.
Saute onion, celery and carrots in butter, until soft (not browned). Add half and half and Cheddar cheese soup. Stir until combined. Add sherry and Tabasco sauce. Cook over medium heat until thoroughly warmed. Add crab meat; season with salt and pepper to taste. Garnish with fresh parsley.
Place raw ingredients in a 5-quart kettle and cover with salt and peppered water. Cook until tender. Add tomatoes and corn (these make the soup) and heat through. Serve with a sandwich for lunch or a first course at dinner.
Trim cauliflower, but do not cut up. Place in a shallow, microwavable dish and add 2 tablespoons water. Cover with plastic wrap. Cook for 8 minutes on full power, rotating halfway through cycle. Mix mayonnaise (can use light mayonnaise) and mustards. Spread over entire surface of cauliflower. Sprinkle on grated cheese. Return to the microwave, uncovered, and heat for 1 minute on full power. Serves 4 to 6.
Mix flour, sugar and cinnamon together. Cut in butter until crumbled. Slice peaches in wedges. Arrange peaches in shell. Put crumbled mixture on fruit and bake at 450° for 15 minutes. Change oven setting to 350° and open oven door until oven comes on again and bake there for 32 minutes. Cool before serving as it will become more firm than coming out of the oven.
Mix ingredients in a large bowl. Don't drain pineapple. Pour into a greased 9 x 13-inch pan. Bake at 350° for 40 minutes. Makes a very moist cake.
Preheat oven to 350°. Use a glass pie pan or casserole pan. No water, no cover. Take the roast and cover it good with salt and garlic. Put in glass dish. Bake 1 hour, then shut oven off. Do not open door. Let sit there another hour. Serve sliced thin.
Set cream cheese out to soften. Make your choice of jello and add 1 cup boiling water. Stir well and add 1/2 cup cold water. Refrigerate jello until slightly set. Add cream cheese and whip until frothy. Fold in whipped topping. Can add well drained fruit or make same kind of jello or 2 kinds of jello in cake pans, cube and fold in. Recipe can be doubled for layer salad.
Sift flour, soda and salt together. Cream shortening, add sugars and cream well. Add eggs and hot water; beat. Add dry ingredients, nuts, chocolate chips and oatmeal; mix well. Add vanilla. Drop by spoonful on greased cookie sheet. Bake at 350° for 10 to 12 minutes. Yield: 5 dozen cookies.
Looks fabulous and tastes delicious. Well worth the effort. Serves 10 to 12.
Toss the green and red cabbage, celery and cauliflower together and chill in plastic bag. Combine sour cream, mayonnaise, sugar, salt, vinegar, cucumber, green onion and green pepper for the salad dressing and chill thoroughly. Melt butter in small skillet; add chopped peanuts and heat until lightly browned. Remove from the heat and immediately stir in the Parmesan cheese. Set aside to cool. Just before serving, toss chilled vegetables with the dressing and top with the peanut mixture.
Combine dry ingredients in a mixing bowl. Add remaining ingredients except boiling water. Beat at medium speed for 2 minutes. Remove from mixer; stir in boiling water. Batter will be thin. Pour into a greased and floured 9 x 13-inch pan or two 9-inch round pans. Bake at 350° for 30 to 40 minutes, depending on size of pan. Cool before frosting or cutting.
In large bowl, cream shortening, butter and sugar. Add eggs, beating after each addition. Sift dry ingredients together. Alternately add milk and dry ingredients, blending after each addition. Blend in vanilla. Bake at 325° in greased and floured Bundt or tube pan for 1 hour and 10 to 20 minutes. Remove from pan immediately.
Drain peaches and cut into 1/4 or 1/6 size. Put into a 9 x 14-inch pan. Combine 1/2 cup sugar, nutmeg and cinnamon. Sprinkle over peaches. Mix remaining sugar, milk, flour, butter and vanilla in a blender. Pour mix on top of peaches. Bake at 350° for 45 minutes or until top is light brown and crust is fully baked.
Make cake per directions in 2 layers. When layers are cool, punch holes in both layers with a 2-prong fork. Leave 4 strawberries whole; cut remaining berries into 4ths or 8ths; add sugar and a little water to mix well. Spread 1/2 strawberries over bottom layer; add top layer cake and spread the remaining cut up strawberries over top layer. Beat thawed Cool Whip with mixer until it can be spread over entire cake. Garnish top with 4 whole strawberries that have been cut into halves. Refrigerate cake.
Mix all ingredients together and pour into 9-inch pie pan lined with pastry. Bake until set and pastry is nicely browned. Cool. Bake 40 to 50 minutes at 375°. Serve cold or slightly warm.
Combine garlic, onion, tomato and cumin in bowl. Heat 1 tablespoon vegetable oil in pan. Add tomato mixture; cook over medium heat 3 minutes. Lower heat; simmer 7 minutes, uncovered. Strain mixture with chicken, chilies and salt. Heat flour tortillas in microwave. In center of flour tortilla, place teaspoon of mixture. Fold ends of tortilla together; place in frying pan. Fry until brown. Turn sides of tortilla. Put tortillas on plates and serve.
Cook squash in boiling salted water for 5 minutes or until tender and drain. Halve squash lengthwise and scoop out pulp. Combine pulp with green pepper, onions, tomatoes, bacon, cheese, salt and pepper. Spoon filling into squash cavities. Top each with bread crumbs and dot with butter. Bake at 400° for 20 minutes.
After cooking spaghetti, drain. Saute onion and pepper in oil. Add remaining ingredients and heat in a heavy pan until cheese melts. Pour into a casserole dish and top with cheese or bread crumbs. Heat at 400° for 15 to 20 minutes.
Preheat oven to 350°. Combine flour, sugar, soda, cinnamon and nutmeg in a large bowl. Add apple, raisins, coconut, pecans and carrots. Mix thoroughly. Beat eggs slightly in a separate bowl. Add oil and vanilla to eggs; beat well. Pour egg mixture into dry ingredients and combine quickly. Do not overbeat. Spoon into greased muffin tins. Bake 20 to 25 minutes or until golden brown. Makes 18 muffins.
Cook broccoli, onion and margarine as pack directs. Add soup, rice, milk and cheese. Pour into 1 1/2-quart baking dish. Top with bread crumbs. Dot with margarine. Bake at 350° for 30 minutes.
Set oven for 350°. Melt butter and chocolate together over hot water. Beat eggs. Gradually add sugar while heating. Add chocolate and butter to egg mixture; beat for 1 minute. Mix and sift flour, baking powder and salt; stir into egg mixture. Add walnuts and vanilla. Pour into greased pan, 8 x 8 x 2-inches. Bake 40 minutes.
Blend all of the ingredients. Chill thoroughly. Serve with assorted chunks of fruit.
Fry the bacon in an electric skillet or frying pan until crisp, remove bacon and leave drippings. Drain on paper towel and crumble bacon. Separate onion rings and cook in bacon drippings until brown. Stir in the dry ingredients and vinegar, cover and simmer for 20 minutes. Add beans and bacon and cook in an electric skillet for 2-3 hours or in a casserole in the oven at 325°f. 160°c. gas mark 3 for 2-3 hours.
In a large skillet, combine sausage, onion and green pepper. Cook over medium heat until sausage is brown and onion is tender. Drain off pan drippings. Combine tomatoes, sour cream, water, sugar and seasonings. Stir into sausage mixture. Stir in noodles. Cover and simmer about 30 minutes or until noodles are tender, stirring occasionally.
Brown meat. Saute onions, pepper and garlic in butter. Add tomatoes, tomato paste, parsley, salt, pepper, Worcestershire sauce, oregano and paprika. Simmer for 3 hours. Cook spaghetti in boiling salted water and butter. Drain well. Combine sauce.
Boil chicken breasts until thoroughly cooked. Cover bottom of an oblong pan with Doritos. Mix soups and tomatoes in a separate bowl. Cover Doritos with shredded chicken. Pour soup mix over chicken and chips. Lay slices of cheese over that. Cook at 350° until cheese begins to turn brown. Let cool.
Grease a 9-inch pie pan. Put in cranberries. Sprinkle 1/2 cup sugar; add nuts. In a bowl, beat eggs; add 1 cup sugar, flour and melted shortening. Pour over cranberry layer. Bake at 325° for 45 minutes. Serve warm with ice cream.
Chop. Pour vinegar mixture over cabbage mixture and stir well. Cover and refrigerate. Let stand at least 24 hours, stirring occasionally. Makes about 2 quarts.
Peel potatoes. In a 5-quart pan, bring about 2-inches water to a boil; add potatoes. Cover and boil until tender throughout when pierced (about 40 minutes). Drain, then mash well. In small bowl of electric mixer, beat cream cheese and sour cream until smooth; gradually add to potatoes, beating until smoothly blended. Beat in garlic salt and pepper. Turn mixture into a buttered shallow 3 or 4-quart casserole. Dot with butter or margarine. Cover with lid or foil. At this point, you may refrigerate for up to 3 days; bring to room temperature before baking. Bake, covered, in a 350° oven until heated through (50 to 60 minutes). Yields 12 to 15 servings.
Combine sugar and flour in a large bowl; add eggs and buttermilk, stirring until blended. Stir in butter and vanilla, and pour into unbaked pastry shell. Bake at 350° for 45 minutes or until set. Cool on wire rack.
Remove seeds from orange; grind or blend orange (peel and all) and raisins. Mix all ingredients; place in a greased and floured loaf pan. Bake at 350° for 40 to 60 minutes.
Beat sugar and salt into egg whites. Stir in pecans and spread on a cookie sheet (sprayed with Pam). Bake at 200° or 225° for 1 hour.
Heat oven to 450°. Stir all ingredients except bread mix together. Pour into 10-inch casserole and level. Prepare cornbreead mix according to directions on package. Pour over turkey mixture. Bake for 20 minutes or until golden brown. Serve immediately. Serves 4 to 6.
For best results, chill soda and milk before mixing. Pour in ice cream maker and freeze according to directions. Add strawberries minutes before ice cream is done.
Melt chocolate and butter in saucepan. Remove from heat, add rest of ingredients. Stir until well blended. Pour into 9 x 14-inch baking pan. Bake 20 minutes in 350° oven. Cool and cut into squares.
Cut crusts off bread. Cut each bread slice in half. Spread bread with cream cheese dip. Lay bread on 1/2 slice bacon and roll, securing with a toothpick. Bake at 375° for 20 minutes or desired crispness of bread.
Melt margarine. Beat eggs. Mix all ingredients together. Bake in a greased casserole for 45 minutes at 350°. Serves 4 to 6 people. Perfect side dish with baked ham.
Mix dry ingredients. Cut in shortening, then add milk. Roll out on floured board. Bake 12-15 minutes in 425° oven.
Add all this and mix. Put into top of double boiler where 1 teaspoon of butter has been melted. Stir while it all blends and melts together. Pour into pie dish; cool and slice. Serve on bread or crackers.
Mix together all ingredients except gingersnaps. Line a 9 x 13-inch pan with gingersnaps. Add ice cream mixture. Top with layer of crushed gingersnaps. Freeze. Cut into squares to serve. Serves 24.
Brown ground beef and pour off fat. Saute onions. In 2 quarts water, break up in small pieces the 1 cup spaghetti with 1 teaspoon salt and boil until done; drain spaghetti. Add beef, onions, spaghetti, tomato soup, water and grated cheese. Bake slowly at 325° for 1 1/2 hours.
Heat oven to 300°. Sift dry ingredients. Cream Crisco and sugar. Add dry ingredients alternately with milk to sugar mixture. Beat 2 minutes. Add eggs, then vanilla and beat 2 more minutes. Will make 3 (9-inch) layers or a loaf cake. Pour into pans that have waxed paper cut to fit and that have been greased and floured.
Wash figs and cut up all you have to prepare. Measure 1 cup sugar to each 2 cups of figs. Add 1 box strawberry jello to each 4 cups of figs. Cook on low heat until figs and mixture come to boil; cook at boiling stage for 10 to 15 minutes. Let cool and store in sterilized jars and lids.
Combine the Jell-O with the hot water. Mix in the 7-Up. When partially jelled, add the apples, marshmallows, pineapple, oranges, bananas and 1/4 cup chopped nuts. When set top with the pudding mixed with milk. Fold in the Cool Whip. Spread over salad. Sprinkle with nuts.
Cut broccoli into medium pieces and cook until tender crisp. Mix with tomato and green onions.
Pour boiling water over oats. Let stand for 20 minutes. Cream butter and sugar, add vanilla, eggs and oats. Mix well. Sift flour, soda, salt, cinnamon and nutmeg. Add to creamed mixture. Pour into greased and floured baking dish.
Sift dry ingredients. Combine liquid ingredients and then pour liquid ingredients into dry ingredients. Mix and bake at 350° for 30 minutes.
Combine honey, oil, corn syrup and vanilla in saucepan. Bring to a boil. Remove from heat. Meanwhile, mix together oats, Rice Krispies, pecans, almonds, cinnamon and nutmeg in a large bowl. Pour honey mixture over oat mixture. Mix well. Spread on baking sheet. Bake at 325° for 20 to 25 minutes, stirring every 5 minutes, until nicely browned. If desired, add 1/2 cup raisins after baking. Store in airtight container.
In a large saucepan, combine the first nine ingredients. Bring to a boil. Reduce heat; cover and simmer for 15 - 20 minutes or until vegetable are crisp-tender. Add the pasta and tomatoes; heat through. Discard bay leaf before serving. Yield: 6 servings.
Cook and drain the spaghetti. Add the butter, Parmesan cheese and eggs. Mix and put into a 10-inch shell pan. Cover with the cottage cheese. Cook and drain the grease from the ground beef. Add the onion. Puree the tomatoes with the sugar, oregano and garlic salt. Mix the ground beef and onion with the tomato mixture and pour onto the cottage cheese. Bake at 350° for 20 minutes, uncovered. Sprinkle with Mozzarella cheese and bake 5 minutes or until melted.
Dissolve cornstarch in water in heavy pan. Stir in milk and egg yolks, cook and stir over medium heat until thickened and bubbly. Remove from heat, add butter and vanilla. Cool slightly and fold in coconut. Slice bananas and dip in lemon juice, drain. Arrange slices on bottom of pie crust and pour filling over bananas. Cover and chill for 4 hours or until set. Top with whipped cream. Garnish with coconut and sliced bananas.