HumbleIntelligence/food-ner-1-Million huggingface dataset:
Season chicken with soy sauce, then sprinkle seasoning salt. Cover well. Spread honey mustard on chicken and bake in glass baking dish with lid for 45 minutes at 375°, then add honey to chicken and cook for 35 more minutes.
Melt mayonnaise and sugar. Add part of sifted flour and dry ingredients, then the water. Mix well. Add remaining flour and vanilla. Mix well. Bake at 350° for 35 to 40 minutes.
Bake cake as directed in a 9 x 13-inch pan. Dissolve gelatin in boiling water and add soda. While cake is still hot, poke holes in top with toothpicks. Slowly allow gelatin mixture to seep through holes. Refrigerate for 3 hours.
Slightly beat eggs with sugar, salt and vanilla. Gradually add hot milk, to eggs; stir in rice. Pour into baking dish. Sprinkle with cinnamon and set dish in pan of hot water. Bake in 325° oven until set, about 40 minutes. Do not overbake.
Pop middle out of grape skins; save skins. Put pulp (middles) in saucepan and bring to a boil. Simmer 5 minutes. Put hot pulp through colander or food mill to remove seeds. Combine strained pulp with skins. Add sugar, flour and salt. Pour into unbaked crust. Dot with margarine. Add top crust with slits, lattice or circular cut outs on top of pie. Bake at 425° for 35 to 45 minutes.
Combine dry ingredients. Make center in mixture. Add vanilla, vinegar and oil. Gradually stir in water until well blended. Pour into 8-inch square greased pan. Bake at 375° for 25 to 30 minutes. Cool 10 minutes before cutting.
Cut chicken into bite size pieces and mix all ingredients together, except tortillas, and spices to taste. Put a bit of the chicken grease from cooking the chicken in the bottom of a large casserole dish. Start with tortillas, then alternate chicken mixture, then tortillas. End up with the chicken mixture on top. Bake at 350° for 45 minutes.
Mix together cream cheese and sugar; combine with sweetened condensed milk and lime juice. Add a few drops of green food coloring. Fold in topping. Pour into crust and chill at least 3 hours before serving.
Place eggs and sugar in mixer. Put on slow. Add butter and melted chocolate. Scrape down. Remove and mix flour by hand; add vanilla and pecans. Put into greased sheet pan and bake at 350° until slightly firm to the hand, about 30 to 40 minutes. Makes 4 dozen.
Have eggs, butter and milk at room temperature. Combine sugar, a cup at a time, to the softened butter until light and fluffy. Add eggs, one at a time, beating well after each. Sift flour four times and add to creamed mixture, 1/2 cup at a time, beating well after each. Stir in milk and flavorings. Pour in well-greased and floured tube pan. Bake at 300° for 1 hour and 40 minutes.
Dissolve yeast in 1/4 cup warm water. Heat cottage cheese to lukewarm. Combine cottage cheese, next 7 ingredients and yeast in large bowl; mix well. Add enough flour to make stiff dough. Let rise, covered, in warm place for 1 hour or until double in bulk. Stir dough down.
Cook, peel and dice potatoes. Add diced celery, onion, parsley and dill. Add mayonnaise; mix. Then add lemon juice and salt and pepper to taste.
Wash tomatoes. Remove cores and chop. Combine tomatoes, onions and celery and bring to a boil. Continue cooking and stirring for 20 minutes. Press through a food mill. Heat almost until boiling. Stir in other ingredients. Adjust seasonings to taste. Process in pints or quarts for 35 minutes. Makes 6 quarts.
Do not double or halve this recipe. Measure flour and salt into a large bowl. Add only 1 cup of water to the dry ingredients. Mix thoroughly with your fingers, adding more water if necessary to make the dough the consistency of pie crust. Remove the dough from the bowl and knead for 4 or 5 minutes on wax paper. Store in tight container until used.
Crush cookies. Mix oleo, powdered sugar and cream cheese until smooth; stir Cool Whip into mixture. Mix milk and instant pudding and vanilla as directed. Mix cheese mixture with pudding.
Cut meat into strips. Combine ingredients to create a marinating sauce. Marinate meat for 12 to 24 hours in refrigerator. Hang strips of meat on toothpicks on oven rack. Cook at 150° with oven door cracked open 1-inch for 3 to 6 hours.
Combine all ingredients, except bread; blend well. Cut bread into 1 1/2-inch rounds; spread with cheese mixture. Bake for 15 minutes at 350°. Yield: 25 servings.
Pour 1 1/4 cups boiling water over oats. Let set 20 minutes. Cream oleo, brown sugar, white sugar, vanilla and eggs. Then add oats; mix well. Pour into 9-inch square greased pan. Bake at 350° for 50 to 55 minutes. Do not remove from pan until frosting has been put on.
Mix flour, baking powder, salt, pepper and cheese. Cut in butter and mix until smooth. Roll 1/3-inch thick. Cut 6 x 1/2-inch. Bake at 325° for 10 minutes. Makes 24.
Mix cream cheese with mixer until smooth. Gradually stir in drained pineapple, 1 cup nuts, onions, peppers and salt. Cover and chill overnight.
Mix all ingredients together except raisins. Bake in glass dish at 325° for 1 1/2 hours. If desired, add raisins for the last half hour of baking.
Roll wafers into crumbs; put 1/2 in Pyrex dish. Cream butter and sugar; add 2 eggs. Put on top of crumbs. Whip cream and fold in pineapple and nuts. Pour over other. Top with other half of vanilla wafer crumbs. Refrigerate.
Mix first 4 ingredients with water to cover. Let stand overnight or 12 hours. Rinse and drain. Put into jars (glass) the rinsed and drained cucumber mixture.
Thaw potatoes. Combine margarine, salt, pepper, onion, sour cream, soup and cheese. Blend together with potatoes. Pour into 3-quart casserole dish or 2 (1 1/2-quart) dishes. Mix crushed corn flakes and margarine together. Sprinkle over potato mixture. Bake at 350° for 45 minutes.
Mix all ingredients. Pour into ungreased 9 x 13 baking dish. Bake at 350° until set.
Combine shrimp, eggs, celery salt, salt and pepper. Combine mayonnaise with cream. Fold into shrimp mixture. Spread shrimp mixture between bread slices. Cut into halves, diagonally. Fasten corners with wooden picks. Place on cookie sheet; broil 4-inches from source of heat for 10 to 15 minutes or until bread is toasted. Yield: 8 servings.
In a mixing bowl, blend together the flour, sugar, baking powder, soda and salt. Cut in margarine until mixture resembles coarse meal. Add raisins, caraway seeds, egg and buttermilk. Stir until blended. Knead on floured board until smooth. Shape dough into 2 balls and place each in a greased 8-inch round cake pan. Flatten to fill pans. Cut a deep cross in the top of each loaf. Bake at 375° for about 40 minutes or until done. Slice and serve with butter. Yield: 2 loaves.
Simmer squash, onion, salt and pepper until tender. Remove from heat. Add crackers, cream, margarine and beaten eggs. Pour into well buttered casserole dish. Bake at 350° for 30 minutes or firm to touch. Cover with grated cheese and bake until cheese is melted and lightly browned.
Put tomatoes, onions and peppers through food chopper. Combine with other ingredients; cook over low heat until thick. This takes about all day. Put in jars.
Spread about 2 tablespoons of cream cheese onto each slice of ham. Place trimmed green onion (approximately 4 inches long) on cream cheese. Roll tightly. This is a great party snack!
Let butter and cheese come to room temperature and mix thoroughly. Add remaining ingredients and blend. Shape into about 3 rolls, 1-inch in diameter. Wrap in wax paper and chill. Slice rolls into slices 1/4-inch thick. Bake on ungreased cookie sheet at 375° for 10 to 12 minutes or until slightly browned on edges. Keeps well in airtight container. Yields 6 dozen.
In a casserole dish, arrange a layer of beans, layer of onion rings, layer of beans, layer of onions, layer of cracker crumbs and layer of cheese. Mix soup with water and salt; pour over beans, onions, etc. Bake at 325° for about 35 minutes.
Melt butter and bake chicken breasts in large casserole dish. Remove skin and bones; cut chicken in bite-size pieces. Combine butter, chicken and remaining ingredients in casserole dish. Bake at 350° for 40 minutes.
Blend all ingredients together in large container. Put into bottles and store in refrigerator. Gets stronger as it ages. To serve, mix with half and half over ice.
Spray large baking sheet with cooking spray. In small bowl combine corn oil and garlic. Arrange potato slices on baking sheet. Brush with corn oil mixture. Sprinkle with Parmesan and pepper. Bake at 400° for 30 minutes or until lightly browned and crisp. Makes 4 servings.
Mix first 5 ingredients and pour in 9 x 13-inch ungreased pan. Sprinkle cake mix over mixture. Scatter nuts over cake mix. Drizzle melted oleo over top. Bake in 350° oven for 1 hour. Serve warm with whipped cream.
Heat oven to 350°. Mix baking mix and 2 tablespoons sugar. Cut in margarine until mixture is crumbly. Press in bottom and up side of ungreased glass pie plate (10 x 1/2-inch). Bake about 15 minutes or until lightly brown. Cool. Mix cream cheese, 1 cup sugar and vanilla. Beat whipping cream in chilled bowl until stiff. Fold whipped cream and marshmallows into cream cheese mixture. Spread over crust. Refrigerate any remaining pie. Makes 8 servings.
Beat eggs and season to taste. Simmer pepper and onion rings until tender-crisp. Line well-oiled 9 x 12-inch pan with bread slices. Cover bread with meat and layer vegetables (except tomatoes) over meat. Pour eggs over all. Press down. Let stand overnight.
Mix stewed and chopped chicken breasts, cream cheese, chicken soup and celery soup. Bake at 350° until bubbly (about 20 minutes). Top with mixture of crushed Ritz crackers, melted butter and poppy seed. Bake until bubbly (about 10 minutes).
Combine butter, cheese and nuts. Mix well and add flour. Shape into log and cut into wafers. Bake at 350° for 15 to 20 minutes.
Slice cucumbers and onions. Layer cucumbers and onions. Boil vinegar, sugar, salt, mustard seed, celery seed and turmeric. Pour over cucumbers. When cool, refrigerate.
In a large pot, cook and stir sausage and onions until browned; drain the fat. Add other ingredients except pasta. Mix and bring to boil. Reduce heat; cover slightly and simmer for 2 hours. Stir often. (Sometimes I use a crock-pot.) Makes approximately 36 cups. Cook spaghetti as directed on package.
Put all ingredients together in large kettle and simmer about 30 minutes. Serve with crushed tortilla chips, grated cheese, sour cream, and avocado slices.
Mix ingredients together and toss. Fill 8 hot dog rolls with mixture. Wrap each in foil and heat on cookie sheet for 20 minutes at 250°. These are simple to make and may be wrapped in foil and frozen for later use.
Bring broccoli to a boil for approximately 5 minutes. Drain and set aside. Melt margarine; add chopped onion and saute in skillet. Add garlic cheese and cream of mushroom soup. Place broccoli in greased baking dish. When cheese and soup are melted, pour over broccoli. Top with crackers or bread crumbs and dot with butter. Bake at 350° for about 25 to 30 minutes. Do not cover while baking.
Melt chocolate in boiling water. Cool. Cream butter and sugar until fluffy. Add yolks, 1 at a time, beating well after each. Blend in vanilla and chocolate. Sift flour with soda and salt; add alternately with buttermilk to chocolate mixture, beating after each addition until smooth. Fold in beaten whites. Pour into three 9-inch layer pans, lined on bottom with wax paper. Bake at 350° for 30 to 35 minutes.
Mix ingredients and put in large casserole dish. Top with coarsely crumbled crackers, poppy seed and melted oleo. Bake for 35 minutes in 350° oven.
In a saucepan, combine sugar, flour and salt; gradually add water. Cook and stir over medium-high heat for 2-3 minutes or until thickened and bubbly. Remove from heat. Gradually stir 1/2 C. into egg yolks; return all to pan. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; stir in orange and lemon peel. Gently stir in juices. Pour into pastry shell. Cool on a wire rack for 1 hour. Chill at least 3 hours.
Cream margarine and sugar until light and fluffy. Beat in egg, salt and bananas. Stir in remaining ingredients.
Heat oven to 450°. Mix Bisquick, milk and cheese to soft dough. Drop by spoonful onto an ungreased cookie sheet. Bake 8 to 10 minutes. Mix melted margarine and garlic powder and brush over biscuits while warm.
Dissolve yeast with sugar in 1/4 cup water. Let set for 5 minutes to proof. In large bowl, mix 2 cups flour with yeast mixture together; add remaining water and flour as needed. Mix by hand or electric mixer with dough hook. Knead until smooth and elastic. Put in greased bowl to rise. When doubled in size, punch down and divide into 2 balls. Roll dough into rectangle (12 x 8). Spread with pesto mixture, roll up and place on baking sheet that has been spread with corn meal. Let rise again. Bake at 375° until lightly browned and hollow sounding to touch. Let cool and feast.
Spray muffin pan with Pam. In a large bowl, mix flour, cheese, sugar, baking powder and salt. Set aside. In a small bowl, mix egg, milk and oil. Add to flour mixture. Stir until moist. Batter will be lumpy. Fold in the crumbled bacon. Fill the muffin cups even with the top. Bake at 400° for 20 to 25 minutes or until muffins are golden. Serve warm.
Combine butter, salt and water. Heat to boiling. Add flour to boiling mixture all at once. Beat vigorously until mixture leaves sides of saucepan and does not cling to spoon. Remove from heat. Cool slightly. Add unbeaten one egg at a time. Beat thoroughly after the addition of each egg until mixture is smooth. Drop by tablespoon into well oiled muffin tin or onto baking sheet 2-inches apart. Shape mixture into rounds and pile slightly in the center. Bake at 400° for 30 minutes. Lower heat to 350° for 10 minutes until firm and dry. Remove from oven. Cool. Cut a slit in the side of each with a sharp knife. Insert cream filling, sweetened whipped cream or fruit. Sprinkle with powdered sugar. Makes 12 average size puffs.
Heat oven to 400°. Grease bottoms and sides of 12 medium muffin tins. Beat egg; stir in milk and oil. Mix in remaining ingredients just until flour is moistened. Batter should be lumpy. Fill muffin cups 2/3 full. Bake 20 to 25 minutes or until golden brown. Immediately remove from pan. If using self-rising flour, omit baking powder and salt.
Mix ingredients together. Do not fry meatballs. Add to sauce with ribs or meat sauce.
Combine this and process in food processor until perfectly smooth. Chill. Serve on biscuits, buttered toast or crackers.
Arrange apples in a buttered 8-inch square pan. Combine oats, sugar, flour and cinnamon. Cut butter into mixture until crumbly. Sprinkle this mixture evenly over apple slices. Bake at 350° for 40 minutes. Serve warm with vanilla ice cream. Yummy.
Shake all ingredients in Ziploc bag. Batter chicken and fry. Refrigerate leftover batter in Ziploc bag for future use. This may remind you of the Colonel's chicken (just a little).
Mix all ingredients until dough forms, about 20 strokes. Turn into a floured board. Shape into a ball and knead 10 times. Roll to 1/2-inch thickness. Cut with 2 1/2-inch cutter. Bake on a greased cookie sheet at 450° for 8 to 10 minutes. Spread with Vanilla Glaze while warm (see Miscellaneous for Vanilla Glaze).
Boil sugar, milk, oleo and cocoa one minute. Must be a rolling boil. Add salt, vanilla, peanut butter and oatmeal. Mix well and drop by spoonfuls on wax paper and let set up.
Cream butter with sugar; beat in eggs, then water. In separate bowl sift flour, cocoa, baking soda, cinnamon and nutmeg. Beat into creamed ingredients along with vanilla, chocolate morsels and apples. Turn into a greased and floured tube pan. Bake at 325° for 1 1/4 hours. Cool thoroughly before slicing. May be topped with whipped cream.
Combine first 4 ingredients. In saucepan, bring vinegar, sugar and seasonings to a boil. Pour over cabbage mixture. Place in airtight bowl. Will keep in refrigerator 3 weeks.
Saute broccoli, onions and celery in butter. Mix all ingredients, except rice. Put rice in bottom of buttered casserole dish. Put mixture on top. Sprinkle paprika on top (for looks). Bake at 350° for 30 to 40 minutes.
Drain pineapple and save juice. Add water to make 1 cup liquid. Heat to boiling and add jello to dissolve. Cool. Stir in 7-Up. Refrigerate to partially set. Mix in pineapple and cranberries. Pour into dish to congeal. Mix cream cheese and Cool Whip and spread on top. Sprinkle with pecan pieces.
Mix together 1 egg, melted butter and yellow cake mix (except 2/3 cup). Pat into a greased 13 x 9-inch oblong pan. Bake for 15 to 20 minutes at 350° until brown. Mix rest of ingredients. Pour over baked crust. Bake 30 to 35 minutes. Take out before completely firm.
Cut up potatoes as you would for potato salad. Boil your potatoes, then drain. Let your potatoes cool 5 to 10 minutes. In a large deep serving dish, cover slightly the bottom with a layer of your cooked potatoes. Then spread a light thin layer of mayonnaise or sour cream or a half and half mixture of mayonnaise and sour cream mixture over the top of your potatoes. Then sprinkle with green peppers, Cheddar cheese and chopped ham. Sprinkle with salt and pepper.
Combine all ingredients (except olives). Put 1 teaspoon around each olive. Be sure olive is covered. Cover with Saran Wrap and chill (minimum 1 1/2 hours). Bake in 400° oven for 15 to 20 minutes.
Brown meat and onion. Add other ingredients and simmer 1 1/2 hours, stirring about every 20 minutes.
Mix all ingredients, except cheese slices (batter will be thin). Pour half of batter in a greased 9 x 13-inch pan. Layer cheese slices on batter, then pour remaining batter on top. Bake at 350° for 45 minutes.
Combine cream cheese, whipping cream and garlic in work bowl of food processor or blender. Process until smooth. Stir in chives, thyme and pepper. Refrigerate to blend flavors. Allow to stand at room temperature about 30 minutes prior to serving.
Dissolve sugar in 2 cups hot water. Dissolve jello in 1 cup hot water. Combine all ingredients and freeze. Thaw to slush stage. Pour in ginger ale when ready to serve.
Saute chopped onion in small amount of oil. Add meat and cook until done. Add salt and pepper to taste. Add tomato soup, catsup and Worcestershire sauce. Stir and simmer. Boil spaghetti.
Boil chicken and pull off bone. Chop chicken and layer in 9 x 13-inch pan. Pour chicken broth over chicken. Spread chicken soup (undiluted) over chicken and broth. Melt margarine and combine with flour and milk. Spread mixture on top of other layers and bake at 350° for 40 minutes.
Preheat oven to 350°. Grease 12 (3-inch) muffin pan cups. Cream the butter, shortening and sugar together. Beat in the eggs, salt and nutmeg. Stir in the flour alternately with the milk until the mixture is just combined. Fill the muffin cups full. Bake for 20 to 25 minutes.
Fry bacon ends. Saute onion and green pepper in 3 tablespoons of bacon fat in a large skillet until tender. Add all other ingredients. Cook slowly, covered, approximately 45 minutes. Sprinkle crumbled bacon ends on top and serve. Makes 6 servings.
Mix all ingredients by hand until moist. Beat on medium speed for 5 minutes. Scrape sides of bowl and beat 5 more minutes. Put in cold oven. Do not preheat! Bake at 325° for 1 1/2 hours.
Pour melted butter onto the bottom of a 13 x 9 x 2-inch pan. Sprinkle crumbs evenly over melted butter or margarine. Sprinkle chopped nuts evenly over crumbs. Scatter chocolate morsels over nuts. Sprinkle coconut evenly over chocolate morsels. Pour sweetened condensed milk evenly over coconut. Bake in a moderate (350°) oven for 25 minutes or until lightly browned on top. Cool in pan 15 minutes. Cut into bars.
Boil a fryer. Tear into bite size pieces. Place in a shallow baking dish. Combine soups and milk. Pour over chicken. Mix butter and broth; stir in stuffing. Spread over top of chicken. Bake 40 minutes at 350°.
Slice mushrooms into 2 or 3 pieces each. Melt butter in a large skillet; add mushrooms. Cook on low heat or high simmer 30 minutes uncovered (until most of the water has cooked out). Add garlic, salt and pepper. Stir and add shrimp. Cook covered 5 to 7 minutes, until shrimp are done. Stir occasionally. Serve over rice.
In heavy saucepan, over low heat, melt candy coating with sweetened condensed milk and salt. Remove from heat; stir in peanut butter, then peanuts and vanilla. Spread evenly into waxed paper-lined 8 or 9-inch square pan. Chill 2 hours. Turn fudge onto cutting board; peel off paper and cut into squares. Store loosely covered at room temperature.
Cook chicken 1/2 hour; skin and bone it. Cook broccoli as directed. Arrange broccoli in buttered 11 1/2 x 7 1/2-inch dish. Tear chicken in strips and place over broccoli. Mix soups with mayonnaise and spread over chicken. Sprinkle with cheese and then bread crumbs. Bake at 350° for 40 minutes.
Put apples in 2 cups of water, 1 tablespoon of salt and 1 tablespoon of vinegar. Cover and when ready to serve, drain well. Blend cheese, brown sugar and vanilla. Spread in dish. Top with butterscotch topping and nuts. Serve with apples.
Heat oil in large heavy skillet over medium heat. Add onion and garlic and cook until translucent, stirring occasionally, about 10 minutes. Add chicken and stir until cooked through, about 5 minutes. Mix in artichoke hearts (chopped slightly) with liquid, peppers (chopped into pieces) with liquid and olives and heat through. Season with salt and pepper. Pour over pasta and toss well. Serve, passing Parmesan separately.
Scramble eggs in butter and set aside. In wok or large frypan over medium heat, saute onion in oil until transparent. Add vegetables, and cook, stirring for 3 minutes. Add sugar, fish sauce and soy sauce and mix well. Add rice and cook about 5 minutes, stirring frequently until all food is hot. Chop up scrambled eggs; mix in and serve.
Cream butter and sugar. Beat until fluffy. Add vanilla and then stir in flour, baking powder, salt and nuts. Mix until smooth. Form small balls. Place on ungreased cookie sheet. Press down with a fork. Bake in slow oven at 300° for 20 minutes or until light brown. Makes about 75.
In saucepan melt butter. Add flour, salt and pepper. Cook and stir until a thick paste forms. Gradually add milk. Cook and stir until mixture begins to thicken. Add cheese. Cook and stir until melted. Place potatoes in a greased 13 x 9-inch dish. Pour sauce over and bake at 350° for 1 hour.
In large bowl of electric mixer (or by hand), beat cheese and butter until smooth. Gradually add flour mixed with salt and herbs. When dough holds together, form into a ball, wrap in waxed paper and refrigerate overnight.
Put all ingredients in a large pot and start cooking at high heat, then reduce heat to medium-high heat when it begins to boil. Cook, covered, until carrots are tender, but not too soft. Then serve over rice or plain.
Combine in crock-pot and cook for 5 to 6 hours. As mixture thickens, add catsup, as needed.
Mix jello with hot water. Add Kool-Aid, sugar, water and juices. Chill. Just before serving, add chilled Sprite. In punch bowl, pour punch over sherbet.
Butter Pyrex dish or sheet cake pan. Pour pie filling in pan with pineapple. Pour dry cake mix over fillings. Melt the margarine and pour over the cake mix. Sprinkle nuts over the top and bake for 45 minutes at 350° in a greased 9 x 13-inch pan.
Cook all ingredients for 30 minutes, stirring at all times. Put in jars and seal.
Mix by hand in large bowl. When well blended, pour into greased and floured angel food or Bundt pan. Bake at 350° for 1 hour and 20 minutes. Do not open door of oven first hour of baking time.
Mix flour, sugar, baking powder and salt. Make a well in middle. Add oil, egg yolks, water, orange and lemon extract; beat. In another bowl, beat egg whites with cream of tartar until whites form stiff peaks. Pour egg yolk mixture over beaten whites, folding until blended. (Do not stir). Pour into pan, bake 55 minutes until light brown.
Mix all ingredients. Grease baking dish. Place all ingredients in baking dish. (Optional: Sprinkle top with Parmesan cheese.) Cook at 350° for 55 minutes.