HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 425°. Beat egg. Add flour. Gradually add milk until smooth. Melt butter in shallow pan until bubbly; pour in batter. Bake for 15 to 20 minutes. (If you have used extra milk, lower temperature to 350° after 10 minutes; bake until done.) Top with maple syrup, powdered sugar, fruit or jam.
Cut orange in half. Cut 1 or 2 slices from one half, and then into quarters, and save for garnish. With a vegetable peeler, thinly slice outer peel of the other half of orange.
Mix and pour in a 9 x 13-inch pan. Let chill until firm.
Mix all together and make into balls. Melt chocolate chips and 3/4 cake of canning wax. Dip coconut balls into chocolate and place on wax paper.
Mix the sugar, eggs, oil and vanilla. Add the zucchini and walnuts. Sift the flour. Mix well. Makes 2 loaves. Bake at 350° for 1 hour.
Crush graham crackers and combine with 1 tablespoon of sugar and margarine; press into a pie pan or any container.
Heat oven to 350°. Cut butter into dry cake mix until crumbly. Reserve 1 1/2 cups for topping. Press remaining mixture into a greased 9 x 13-inch pan, building up 1/2 inch edges. Spread pie filling over cake mixture to within 1/2 inch of edges. Mix walnuts with reserved cake mixture. Sprinkle over top. Bake 45 to 50 minutes.
Preheat oven to 350°. Chop French fried onion rings until they become crumbs. Dip chicken breast in egg white, then into onion ring crumbs.	Coat well. Cover with aluminum foil. Bake at 350° for 45 minutes or until chicken is done.
Mix all ingredients. Put in greased casserole dish. Let set overnight in refrigerator. Bake at 350° for 40 minutes.
Mix together and bake at 350° for 1 hour. This makes a large amount and is very rich.
Saute vegetables in oil in large skillet until tender. Add tomato sauce and seasonings. Simmer 20 minutes. Mix in shrimp. Heat 15 to 20 minutes longer on medium-low. Serve hot over rice. Makes 3 to 4 servings.
If skin is still on ham, remove by paring with sharp knife. Leave skin on hock end. With fat side up, pierce with long, thin knife, a row of slits, about 1-inch apart, as deep as possible without going through bottom. On second row, stagger the slits (like bricklaying) from first roll, off center. Continue piercing rows as far back as possible.
Toss shrimp into salt and pepper mixture to coat. Heat oil in wok or large nonstick skillet. Add shrimp; stir over high heat for 2 to 3 minutes. Move to rim of wok, or remove from skillet. Add garlic and green onion to oil and stir-fry 1 minute. Add pea pods, assorted vegetables and chicken broth; stir over medium heat for 3 to 4 minutes, or until crisp-tender. Stir in shrimp and cook, stirring, for 1 to 2 minutes. Serve over rice. Serves 4 to 6.
Cook spaghetti in chicken broth, leaving it somewhat soupy. Lightly brown celery, pepper and onion in 2 tablespoons bacon fat. Remove chicken from bone and combine with all other ingredients. Place in a 9 x 13-inch baking dish. Top with grated American cheese. Bake 20 minutes (or until bubbly) at 350°.
With pastry blender, cut vegetable shortening into flour and salt until mixture resembles coarse meal. Then add vinegar and mix gently. Then sprinkle in ice water, a teaspoon at a time, stirring with fork after each addition, until the dough holds together in a moist mass with no dry crumbs. Chill for a few hours before rolling into crust.
Combine pudding with pineapple juice and enough water to make 1 3/4 cups. Boil and cool. When cool, pour mixture over fruit.
Sift dry ingredients; chop in margarine until coarse. Quickly stir in buttermilk. On floured surface, knead lightly and roll out to 3/4-inch thickness. Cut with biscuit cutter or in squares with knife. Dip tops in margarine melted on cookie sheet and place biscuits close together. Bake 12 to 15 minutes at 425° until golden brown. Makes 10 to 12 large biscuits.
Cream butter, cheese and sugar together well. (Have cheese and butter soft.) Put in eggs. Beat after each egg. Add flour, 1 cup at a time, and beat. Then add flavoring. Cook 1 1/2 hours at 300°. This is a very moist pound cake and tasty.
Brown meat with onions and peppers. Drain. Add ragu and cream of mushroom soup. Cook egg noodles for 4 minutes in boiling water, drain. Add cooked noodles to beef mixture. Place beef and noodle mix in a deep 9 by 13 inch pan. Cover with mozzarella and cheddar. Top with pepperoni. Cover with foil and bake for 30 minutes at 350 degrees.
Combine crumbs, sugar and margarine. Press onto bottom of 9 x 13-inch baking pan. Bake at 325° for 10 minutes.
Cook and drain 6 lasagna noodles. Divide sausage into 6 pieces. Split lengthwise and stuff with 1/2 slice Mozzarella cheese. Wrap each piece in a noodle. Place in baking dish and cover with cooking sauce. Bake in a 350° oven for 30 minutes. Serve with Parmesan cheese.
Prepare macaroni as directed on package, only use 3/4 cup milk. Saute onion and green pepper in margarine. Add this plus the remaining ingredients to dinner. Mix well. Heat and serve. Yields 6 servings.
Mix soup, potatoes, onions and rest of ingredients. Pour into a 3-quart casserole. Cover and bake at 350° for 45 minutes.
Prepare garbanzo beans as per directions on bag. Chop all vegetables. Place in large bowl with cooked garbanzo beans. Add diced chicken and artichoke hearts. Toss with Beano's White Pizza dressing and lemon juice to taste. Marinate overnight in refrigerator.
Melt butter in bottom of pan. Season fish with salt and pepper. Place a layer of fish in pan, then layer of onions, etc. Pour remaining ingredients on top of fish. Preheat oven to 350° and bake for 45 minutes.
Mix together breadcrumbs and milk. Add the salt and onion. Combine with the ground chuck and ground pork and blend well. Press into loaf pan (2-inch deep X 7 to 7 1/2-inch long). Bake at 350° for 1 hour. After 1/2 hour, drain fat and top meat loaf with a layer of barbeque sauce. Drain fat again at the end of baking.
Combine all ingredients in large mixing bowl. Use no salt. Form into small, oval-shaped loaves (approximately 30 loaves). Bake at 350° for 30 minutes.
Wash and seed Damsons. Measure and add equal amounts of sugar and just enough water to start cooking. Boil hard, stirring to keep from sticking until it is as thick as desired.
Melt 1/4 cup butter in 9-inch iron skillet. Sprinkle brown sugar and nuts over bottom. Put pineapple on sugar.
With fork, mix flour, shortening, sugar and salt. In another bowl beat vinegar, egg and water. Combine two mixtures with fork until all ingredients are moistened. Will be somewhat soggy until mixed for awhile until it forms into a ball. Chill at least 15 minutes before rolling. May be kept in refrigerator up to 3 days or frozen until ready to use. Makes 2 (9-inch) double crust pies and 1 (9-inch) shell.
In medium size skillet, cook onion and green pepper in butter until tender, do not brown. Add tomatoes, tomato paste and sesaonings. Simmer on low 10 minutes.
Saute onions, green pepper, celery and sausage with some margarine until vegetables are tender. Add rest of ingredients except rice and slow cook (either in crock-pot overnight or bring to boil and then simmer for 1 to 1 1/2 hours). Serve over the rice.
Cook broccoli according to package directions. Mix soup, mayonnaise and water chestnuts. Add cooked broccoli. Place in a 9 x 13-inch pan.
Shake shrimp, cheese, green onions and flour in paper bag. Place in unbaked pie shell. Mix the real mayonnaise, eggs and milk. Pour over shrimp mix. Bake at 350° for 1 hour.
Cook beans in boiling salted water until tender; drain. Meanwhile, cook onion in butter until soft. Stir in remaining ingredients and blend. Stir in lima beans. Place in 1 1/2-quart casserole; bake at 350° for 25 minutes.
Salt chicken; let stand 1 hour. In the center of a 12-inch square of heavy foil, spread 1 tablespoon butter or margarine. Sprinkle with 1 teaspoon onion soup mix. Place chicken on butter and soup mix. Sprinkle with remaining soup mix; dot with remaining butter. Wrap airtight. Bake at 400° for 1 hour to 1 hour and 15 minutes at 375°.
Scramble the eggs. Preheat oven to the temperature recommended on the biscuit can.
Beat Dream Whip with 1 cup milk and vanilla until firm and fluffy. Add rest of milk and pudding mix; beat on high for 2 minutes. Pour into pie shell. Chill at least 4 hours.
Cook noodles according to package directions. While noodles are cooking, beat yolk lightly with fork and add to cream. Quickly heat crab meat in microwave. Place drained hot noodles in warm serving bowl or platter. Pour over the noodles the egg and cream mixture. Add butter, garlic, parsley and half the cheese. Lightly toss. Add crab meat and gently toss until well blended. Top with remaining cheese. Garnish with parsley. Serves 6.
Combine first 3 ingredients in a medium saucepan. Bring to a boil over medium heat; cook 1 minute, stirring constantly. Remove from heat and add dry gelatin, stirring until gelatin dissolves. Cool. Combine peaches and blueberries in a large bowl. Add gelatin mixture; toss gently. Spoon into prepared crust. Cover and chill until set. Top with Cool Whip. Makes 2 pies.
Sift together flour, soda, baking powder, salt, ginger, and cinnamon. Cream shortening; add sugar gradually. Beat until light. Add egg and vanilla. Add molasses and coffee, then sifted dry ingredients; mix well. Chill. Roll out on lightly floured board to thickness desired. Cut with cookie cutter. Place about 1 inch apart on greased baking sheet. (Pam or vegetable spray works well.) Bake in hot oven at 400° for 8 to 10 minutes. Thinner cookies may not take as long to bake.
Roll chicken breasts in beaten egg, lightly salted, then in bread crumbs. Fry chicken breasts in oil until medium brown. (It's not necessary for the chicken to be cooked completely at this point, since it will be baked later.) Drain on paper towel and place in a 9 x 13 x 2-inch baking pan. Heat tomato sauce in sauce pan. Add basil, garlic, salt and butter. Cook over low heat for 15 minutes. Pour tomato sauce over chicken breast to cover. Sprinkle chicken breasts with Parmesan cheese. Cover pan with foil and bake for 30 minutes at 375°. Remove from oven and remove foil. Cover chicken breasts with Mozzarella cheese and return to oven uncovered. Continue to bake until cheese is melted, about 10 minutes. Serve with spaghetti, linguine or potatoes au gratin.
Cut up frying chicken; remove all skin. Wash and dry pieces. Season. Dip each piece in skim milk and roll in corn flakes. Let stand briefly so coating will adhere. Place chicken on oiled pan. Do not crowd. Bake in preheated oven at 400°. Crumbs will form a crisp skin.
Mix sugar and flour; stir in enough pineapple juice to make a thick paste. Pour pineapple, drained, into a 2-quart casserole dish. Pour paste mixture over pineapple; mix well. Melt margarine. Stir in crumbled crackers. Cover top of pineapple mixture with crackers. Bake 30 to 40 minutes in a 350° oven. Great dish with ham.
Prepare peas as directed. Let cool and drain. Fry bacon, let drain; then crumble. Break lettuce in small pieces. Mix all ingredients together in a large bowl with cucumber salad dressing.
Preheat oven to 350°. Mix all ingredients together. Bake in floured and greased Bundt pan for 35 minutes. Cool 15 minutes before removing from pan.
Lay graham crackers on cookie sheet which has been greased. Boil the margarine, butter and sugar for 3 minutes. Remove from heat and pour this mixture over graham crackers and sprinkle with chopped pecans. Bake at 350° for 9 minutes. Remove immediately onto wax paper. Enjoy!
Combine liquids. Grease 9 x 13-inch pan generously. Sprinkle rice over bottom of pan. Dip chicken into soup and water mixture. Lay chicken over rice. Pour remaining mixture over chicken. Sprinkle top with dry soup mix. Cover tightly with foil. Bake 2 1/2 hours at 325°.
Crumble sausage. Fry and drain. Flour work area lightly. Overlap crescent rolls and press together perforations to form a large rectangle. Roll out dough until approximately 15 x 15-inch.
Heat sugar and water to dissolve. Cool. Add juices and bananas. May be frozen until ready to use. When ready to serve, mix 2 parts punch base to 1 part 7-Up. I store in freezer in 1/2 gallon milk cartons. Use 1/2 gallon punch to 1 quart bottle of 7-Up.
Combine mayonnaise, sugar, vinegar and salt. Pour over salad. Toss lightly. Serves 6 to 8.
Thaw frozen potatoes and put into greased 9 x 12-inch casserole. Mix together soup, sour cream, onion and Cheddar cheese; add to potatoes. Combine butter and the bread crumbs; cover top of casserole. Bake at 350° for 45 minutes. Serves 10 to 12.
Cream butter and sugar. Add yolks, one at a time. Add extract. Dredge fruit and nuts with 2 cups flour. Then add other 2 cups to mixture. Fold in stiffly beaten egg whites. Let sit overnight. Keep covered tightly. Bake at 250° for 3 hours. Makes 2 loaves. Put pan of water in oven while baking cakes to make cakes moist.
Combine all ingredients in baking dish. Bake at 400° for approximately 1 1/2 to 2 hours.
Simmer 10 minutes. Chop the crawfish and mix with seasoning. Simmer 15 minutes. Bake one pie shell until light brown. Pour mix in pie shell. Cover with other shell. Brush top of shell with melted butter. Bake until golden brown. Freezes good!
In a medium skillet, brown beef; drain. Stir in pizza sauce and mushrooms; set aside. Cut bread in half lengthwise and spread with the meat sauce. Place on baking sheet and sprinkle with mozzarella. Bake uncovered at 400° for 10 minutes, or until cheese is melted and bubbly. Use whatever pizza toppings you have on hand and fix this different ways.
In mixing bowl, place cream cheese and mix until soft with fork. Then fold in sour cream and mix together. (Mixture will be lumpy.) Fold onto dinner size plate or tray and spread evenly to edges. Then layer: tomatoes, onion and green pepper on top. Next pour entire bottle of taco sauce over vegetables. Then garnish with grated cheese. Serve with taco or tortilla chips.
Stir in cinnamon or nutmeg. Mix all together. Bake at 350°. Cool in pan.
Dissolve yeast in lukewarm water. Mix all ingredients together with enough flour to make a stiff dough. Let rise twice its bulk. Make into rolls and place on a greased and floured pan and let rise. Cook in preheated oven about 400° until browned.
Mix all ingredients in oven roasting bag; soak 8 to 10 pound brisket 24 hours. Drain, reserving 1 cup to pour over meat for cooking. Bake 8 hours or larger brisket overnight at 250°.
This recipe for frying veal cutlets is used in most of my recipes. You can also use Boneless Chicken Breasts in place of veal. You will find veal or chicken cooked in this manner to be fluffy and very moist.
Mix all ingredients together. Place in greased loaf pan. Bake at 350° for 1 hour.
Break tofu into small pieces. Boil water in a big pan. Add tofu; bring to another boil and drain in a colander. This is an easy way to squeeze out any excess water.
Mix the 3 juices. Put lemon juice, sugar and bananas in blender. Puree. Pour into juices. Add sherbet and let melt. Pour into containers and freeze. When ready to serve, mix with 7-Up and stir until slushy.
Preheat oven to 325°. Grease and flour 10-inch tube cake pan. Cream butter, shortening and sugar together. Sift dry ingredients together and slowly add to butter mixture until well blended. Add beaten eggs, one at a time, mixing well after each. Pour into prepared tube pan and bake one hour and twenty minutes or until toothpick comes out clean.
Slice cookies into 1 inch rounds and divide each round into quarters. Set one piece in each muffin tin of a small muffin tin pan (tart size). Bake at 350° for 8 minutes, until slightly puffy. Immediately put one peanut butter cup on each cookie and press it down into the cookie. Refrigerate until the shine is gone off of the chocolate.
Cook sausage until done. Stir to break up sausage. Drain off fat. Mix Bisquick, sausage and cheese. Form into 1-inch balls and bake on cookie sheet at 350° until brown.
Slowly heat 4-quart Dutch oven with tight fitting lid. Add 2 tablespoons butter. Heat, do not burn. In hot butter over high heat, brown beef cubes well, using a fourth at a time or just enough to cover bottom of Dutch oven. Lift out beef as it browns. Continue until beef is browned. Add butter as needed. Return beef to Dutch oven. In small saucepan, heat 2 tablespoons brandy just until vapor rises. Ignite; pour over beef. As flame dies, remove beef. Add 2 tablespoons butter to Dutch oven. Heat slightly. Add onions. Cook over low heat, covered, until onions brown slightly. Add mushrooms. Cook, stirring, 3 minutes. Remove from heat. Stir in flour, meat extract paste and tomato paste until well blended. Stir in Burgundy, sherry, Port and broth. Preheat oven to 350°. Bring wine mixture just to boiling, stirring. Remove from heat. Add beef, pepper and bay leaf. Mix well. Bake, covered, stirring occasionally, 1 1/2 hours or until beef is tender. Add remaining brandy, little by little. Serves 6.
Spray small bowl (custard dish is perfect) with Pam. Break egg into small bowl. Puncture egg yolk with fork. Cover with wax paper. Cook in microwave approximately 40 seconds on High. Allow to stand while preparing rest of sandwich.
Grind up fresh cranberries real fine. Add 2 1/2 cups sugar. Let set overnight.
In large bowl, combine mayonnaise, sour cream, vinegar, sugar, salt and pepper. Stir until well mixed. Let set, stirring often until sugar is dissolved. Gently mix cauliflower, broccoli and tomatoes, coating all vegetables well with sauce. Cover. Put in refrigerator until cold. Mix again, coating all vegetables just before serving.
Soften gelatin in 1/4 cup cold water for 5 minutes. Dissolve this into 1/4 cup hot water and add to mayonnaise and lemon juice. Then add tuna, chopped celery, peas and chopped onion. Stir well and place in a large casserole dish. Let congeal overnight. I always double this for a luncheon.
Preheat oven to 350°. Grease and flour 2 loaf pans with shortening and flour. In a large bowl, mix next 6 ingredients. Stir until blended; make a well in center of mixture. In a separate medium bowl, combine oil, eggs, sugar and vanilla. Mix well. Stir shredded zucchini into moist batter. Pour batter into well of dry ingredients and stir until moistened. Spoon mixture into 2 prepared pans for 10 minutes. Then remove from pans and serve. Yields 2 loaves (16 servings each loaf). Each serving contains 171 calories (43% from fat).
Soak the beans for 24 hours, then cook until tender in fresh, unsalted water. Put them on a tin in a warm oven to get dry and floury. Rub them through a sieve. Beat the sugar into the bean puree; add the ground rice, warmed margarine and, finally, the flavouring. Beat until smooth. Any flavouring or colouring matter may be added. (GR)
Melt butter; add flour and brown slightly. Add drained corn and sour cream. Mix; pour into small casserole dish. Sprinkle top with bacon bits. Bake for 20 minutes.
Mix sugar and corn syrup. Microwave on High 4 minutes. Stir in peanuts. Microwave High 5 minutes. Add butter and vanilla. Microwave High 2 minutes. Add baking soda. Stir until foamy. Pour onto a greased cookie sheet. Cool and break into pieces.
Boil chicken. Use the chicken broth to cook the rice. Saute celery, onion and garlic in butter. Combine soups, water and cheese. Combine cooked rice and cooked broccoli. In a 9 x 13 pan, put the broccoli and rice, then the chicken, then the sauce. Cook at 350° for 45 minutes.
Place all ingredients in a large mixing bowl; mix with hands. Mixture will be thick. Do not use mixer! Now that mixture is mixed, put in a pan and smooth out to desired thickness. Place in refrigerator to keep cool.
In 12-inch skillet over medium-high heat, heat vegetable oil; add chicken. Cook about 5 minutes, stirring frequently until golden brown. Add garlic, onions and mushrooms; cook about 5 minutes, stirring frequently until vegetables are tender. Remove mixture to bowl; keep warm. In same skillet over medium heat, melt butter or margarine, add flour; cook 5 minutes, stirring constantly until mixture is golden brown. Add instant chicken broth; gradually stir in 3 cups of water; cook about 10 minutes, stirring constantly until mixture is smooth and slightly thickened. Add carrots and peas to skillet along with chicken and vegetables; bring to boil, covered.
In heavy saucepan, melt margarine, add sugar and milk. Bring to rolling boil, stirring constantly. Continue to boil over medium heat for 5 minutes, stirring. Remove from heat and add chocolate chips and mints, stir until chocolate is melted and mixture is smooth. Add vanilla, marshmallow cream and nuts. Pour into greased pan or pan lined with foil and sprayed with cooking spray.
Beat eggs well. Add remaining ingredients to the eggs in order given. Bake in 2 greased loaf pans at 350° for 1 hour.
Cook sausage, onion and green pepper in a large skillet over medium heat until sausage is brown, stirring to crumble meat. Drain well. Return sausage mixture to skillet; add remaining ingredients. Cook and cover over low heat, stirring occasionally, for 25 to 30 minutes or until spaghetti is done. Yields 3 to 4 servings.
In a large, heavy pan, lightly brown ground beef and onion in oil. Add tomatoes, paste, water, parsley, garlic powder, pepper and oregano. Simmer uncovered, stirring occasionally, about 30 minutes.
Saute yellow onion, garlic and green onions in olive oil until just tender. Remove from pan and set aside.
Cook cauliflower or broccoli, covered, in small amount of boiling salted water about 10 minutes or until tender. Drain and chop into coarse pieces. Set aside. Cook onions in butter until tender. Blend in the flour. Stir in broth, milk and the Worcestershire sauce. Cook and stir until mixture thickens slightly. Add cooked vegetable. Bring to a boil; stir in cheese until it melts. Garnish with snipped chives or onion tops.
Mix ingredients together. Bake in a greased baking dish at 350° for about 40 minutes.
Beat egg whites until stiff. Gradually add sugar with cream of tartar and salt. Fold in vanilla. Cut and fold in flour, adding a small amount at a time. Turn into Bundt cake pan. Cut through batter to remove bubbles. Bake 60 minutes at 350° or until done. Remove from oven and invert pan for one hour.
Preheat oven to 350°. Mix tuna, mayonnaise, celery, cheese and onion well. Spread buns with margarine. Spread tuna mixture between halves of buns. Wrap each burger in foil. Bake for 10 minutes.
Dip cauliflower into egg, roll in crumbs and fry in deep hot fat (380°) until brown. Drain on absorbent paper. Serves 6 to 8.
Let cheese set at room temperature (about 30 minutes). Then cut green onions in small pieces. Cut beef in small pieces. Then mix well with your hands. Roll into a ball, cover with Saran Wrap. Refrigerate for 1 hour. Serve with Ritz crackers. Also, it's for all occasions.
Mix together all ingredients. Bring to a boil, and boil for 30 minutes, stirring every few minutes. Put in sterile jars and seal.
Spray cookie sheet with Pam. Place pizza crust on sheet and bake at 400° for 8 to 10 minutes. Let cool.
Combine all ingredients in a quart jar; shake well and refrigerate until ready to use as a basting sauce for barbecue chicken, beef or pork. Yields approximately 1 cup sauce.
Mix and bag. Mom will let you make it and you can eat it anytime because it's healthy. *Any favorite cereal can be used.
Mix all ingredients in blender for one minute. Pour into 2 pie plates. Grease and flour. Sprinkle nutmeg or cinnamon on top, if desired. Bake at 350° for 50 minutes.
Cream butter; add sugar and Karo syrup, creaming constantly. Add salt to eggs and beat until light and fluffy. Add to first mixture. Add vanilla and pecans. Pour into a 9-inch pie pan lined with unbaked pastry. Bake at 350° for 50 to 55 minutes.
Coat a large skillet with vegetable cooking spray. Add oil and place over medium high heat until hot. Add chicken livers and cook 2 to 3 minutes or until browned, stirring well. Transfer livers to a bowl, using a slotted spoon. Cook onion, celery and green peppers in skillet over medium-low heat until softened, stirring often. Stir in flour and cook 3 minutes, stirring constantly, until thickened and bubbly. Stir in chicken livers and next 8 ingredients. Cook until thoroughly heated. Serve over hot cooked regular rice. Makes 6 servings.