HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut chicken up and skin it. Turn chicken pieces over in melted butter and then in bread crumbs that are seasoned with salt and pepper. Put on a baking sheet. Bake for 45 minutes at 450°. Pour the rest of the melted butter over it when done.
Cream butter, 1/2 cup of sugar and flour in mixing bowl. Add egg yolks; beat well. Stir in lemon juice, rind and milk. Add salt to egg whites and beat until stiff. Gradually beat in remaining 1/2 cup sugar; fold into first mixture. Pour into buttered baking dish; set in shallow pan of water 1-inch deep. Bake at 325° for 1 hour. Makes 6 servings.
Mix juices and sugar together. Pour into a punch bowl over ice. Add chilled ginger ale. Garnish with thin slices of lemon on top of punch. (Orange slices can be used.) Top slices with 1/2 cherry. Yields about 6 quarts.
Cook sugar, milk and margarine. Bring to a boil and time for 15 minutes. Turn off heat. Add chocolate chips until melted; beat for about 15 minutes. Add marshmallow cream, vanilla and nuts. Beat for 10 minutes more. Pour into a greased 13 x 9- inch pan. Let cool and cut. Yields 4 pounds.
Mix all the ingredients together well. Put into individual crab shell shaped dishes or single serving dish and coat with additional mayonnaise (like a frosting), then sprinkle a little paprika. Bake at 350° for 1 hour.
Slice cucumbers in a gallon glass jar. Add water with salt, enough water to cover pickles. Let stand at room temperature for 7 days; drain and rinse. Add alum with enough water to cover pickles and let stand 24 hours; drain and rinse. Boil vinegar, sugar and pickling spice. Pour over pickles, then add 1 cup sugar each day for the next 3 days. Do not refrigerate. Use right out of the jar.
Cream butter and sugar until fluffy. Add eggs, one at a time, mixing well after each addition. Gradually mix in flour and 7-Up. Stir in lemon extract. Pour into a greased 10-inch tube pan. Bake in a preheated 325° oven until wooden toothpick inserted in the center comes out clean, about 1 1/2 to 1 3/4 hours.
Layer chilies and part of cheese in a 9 x 13-inch buttered glass dish. Beat other ingredients together and pour over the chilies. Sprinkle remaining cheese on top. Bake at 350° for 45 to 60 minutes.
Mix and brush over biscuits as soon as they come out of the oven and before you take them off the cookie sheet. Serve warm. Yields about 2 dozen.
In a bowl, mix Crisco, oleo and sugar with a mixer until smooth. Add flour mixture to sugar and Crisco and mix well. Add 1/2 teaspoon vanilla. This icing will freeze very well.
In medium mixing bowl, combine eggs with milk, vanilla, cinnamon, salt, bread, sugar and raisins. Pour into 1/2-quart baking dish. Place metal trivet or rack in bottom of slow cooker. Add 1/2 cup hot water. Set baking dish on rack. Cover pot; cook on high for about 2 hours. Serve pudding warm or cool.
Mash dry Jell-O thoroughly into cream cheese. When well blended, add 2 cups hot water and blend thoroughly. Add can of pineapple including juice. Finally stir in chilled 7-Up, sugar and vanilla. Let stand in refrigerator until congealed.
Mix lightly all ingredients except nuts. Line serving bowl with salad greens and fill with mixture. Top with chopped nuts.
Fry bacon until crisp. Remove bacon and part of fat from frypan. Add onion and pepper to saute. Add meat, soup and noodles. Combine all ingredients except cheese, croutons and bacon in casserole. Sprinkle grated cheese over top. Add croutons and crumbled bacon. Put in 350° oven until cheese melts.
Peel bananas. Cut each into thirds. Invert wooden stick into each banana piece. Place on wax paper-covered tray. Cover; freeze until firm. In top of double boiler over hot water, melt chocolate chips and shortening. Remove bananas from freezer just before dipping. Dip each piece into warm chocolate, covering completely, allow excess to drip off. Immediately roll in peanuts. Cover; return to freezer. Serve frozen. Makes 9 pops.
Mix butter, sugar and eggs together. Add peanut butter, vanilla, salt, baking powder and flour. Mix all together. Spoon onto jelly roll pan or cookie sheet; spread out. Bake at 350° for 30 minutes. Chocolate chips or nuts optional.
Drain pineapple, reserving 1/4 cup juice. Set pineapple aside. Place chops in a large shallow dish. Combine reserved pineapple juice, soy sauce, oil, onion, garlic and sugar, mixing well. Pour over chops; cover and marinate in refrigerator about 2 hours. Remove chops, reserving marinade. Grill over medium coals, 40 to 45 minutes, turning frequently and basting with marinade. Place a pineapple ring on each chop during last few minutes of cooking time. Yields 6 servings.
Cook sausage thoroughly and cut into thin slices. Roll each biscuit out in 4-inch diameter and place on baking sheet. Spread each biscuit with tomato paste (is best). Sprinkle with oregano and add pieces of sausage. Sprinkle with plenty of cheese. Bake at 450° for 5 minutes.
Grease bottom of baking pan. Pour rice in. Combine chicken soup and water and pour over rice. Let stand a few minutes. Salt and pepper chicken pieces and place on top of rice. Pour remaining chicken soup over chicken. Top with dry onion soup. Cover with lid or foil. Place in oven at 350° and forget for 1 1/2 to 2 hours.
Combine 2 cups biscuit mix and water, stirring to make a soft dough. Turn out onto a surface dusted with remaining biscuit mix; roll dough to coat and shape into a ball, kneading gently five times. Divide into 4 equal portions; pat each portion into a 5-inch circle. Cover grill rack with heavy-duty aluminum foil. Place circles on foil; cook over medium-hot (350° to 400°) for 8 minutes. Turn over; top with pizza sauce, pepperoni and cheese. Cover with foil coated with cooking spray. Cook for 10 to 12 minutes, or until edges are brown and cheese melts.
Preheat oven to 450°. Mix Bisquick, milk and cheese until a soft dough forms. Drop by spoonsful onto a greased cookie sheet. Bake 8-10 minutes.
Cook broccoli and drain. Add all other ingredients which have been mixed together. Top with crushed Ritz cracker crumbs. Bake at 350° for 35 minutes. A 6 x 9 or 8 x 8-inch pan may be used. Makes 6 servings.
Mix ingredients together, except meat tenderizer. Pour over meat. Marinate for at least 8 hours. Sprinkle with meat tenderizer frequently while marinating. Excellent on any kind of roast and steaks.
In skillet, cook ground beef, onion and garlic until meat is browned; drain off fat. Stir in catsup and 3/4 teaspoon salt. In bowl, prepare corn bread mix according to package directions. Spread half of the batter in a greased 8 x 8 x 12-inch baking pan. Spoon meat mixture over batter in pan; sprinkle with cheese. Spread remaining batter over cheese. Bake, uncovered, at 350° for 30 to 35 minutes. Let stand 5 minutes. Serve topped with Mexican salsa.
Grease 9 x 13-inch pan. Spread bottom with rhubarb. Sprinkle on sugar. Top with marshmallows. Pour cake mix over marshmallows. Bake at 350° for 40 minutes.
Mix rice krispies, cheeses, salt and pepper. Dip chicken in melted butter. Coat chicken with breading mix. Grease, with butter, not Pam, a 13 x 9-inch glass casserole. Sprinkle small amount of remaining coating in bottom of casserole. Put chicken in dish, cover chicken with remaining coating. Bake at 375° for 45 to 50 minutes. Serves 6.
Place a slice of onion, lemon and butter in the body cavity of each fish. Salt and pepper. Fold tightly in foil and cook over coals, about 10 minutes on each side (longer cooking time for larger fish).
In mixing bowl, beat egg and egg whites until light and frothy. Beat in honey, butter and vanilla.
Fry fatback, onions and chopped swamp cabbage until starting to brown. Add tomatoes, sugar, pepper and thyme. Simmer until it thickens. Serve over rice.
Brown the meat, onion and pepper in skillet and drain. Mix all ingredients together in a large casserole dish. Sprinkle cheese over top and bake for 30 minutes in 350° oven.
Combine dates, raisins, prunes and water; bring to a boil and boil for 5 minutes. Stir in margarine and salt; set aside to cool. Add remaining ingredients to fruit; stir just until all ingredients are moistened. Bake in miniature muffin tins. Bake at 350° for 15 minutes. Yield: 32 muffins.
Heat oven to 350°. Cut 1/2 cup butter into flour. Sprinkle water over mixture; mix with fork. Round into ball. Divide in half on ungreased cookie sheet. Set each half into a strip (12 x 3-inch) about 3-inches apart. In a medium saucepan, heat 1/2 cup butter and water to boil. Remove from heat and quickly stir in almond extract and flour. Stir vigorously over low heat until mixture forms a ball (about 1 minute). Remove from heat. Beat in eggs until smooth. Divide in half and spread evenly over strips. Bake for 60 minutes. Cool and frost.
Make Dream Whip like it says on the box, then put sugar in. Mix on low speed, then put cream cheese in slowly. Pour over crust. Put cherry pie filling on top.
Bring sugar and water to a boil; boil 2 minutes. Let cool. Add orange juice, water, pineapple, cherries and bananas. Put in freezer. Stir every hour until frozen so bananas don't go to the bottom.
Grease baking dish. Sprinkle zucchini and tomatoes, onions and cheese in dish. Beat remaining ingredients until smooth, 15 seconds in blender on high. Pour into dish. Bake until knife inserted in center comes out clean, about 35 minutes. Cool 5 minutes. Garnish with tomato slices if desired.
Dissolve Jell-O and sugar in water (and set aside). Combine pineapple juice and lemon juice and add this to the Jell-O mixture. Chill. Just before serving, pour the mixture into a punch bowl and add the sherbet and club soda. Makes a great Halloween punch.
Simmer clams and lemon juice for 15 minutes. Add 1/4 pound margarine; stir. Then mix in remainder of ingredients. Put mixture into small casserole dish and top with grated Parmesan or Romano cheese and paprika. Bake in 350° oven for 30 minutes. Serve with crackers or corn chips.
Cream the peanut butter and softened buttered well. Roll into 3/4-inch balls and place on wax paper. Chill overnight or 8 hours.
Mix all ingredients together. Put in unbaked pie shell and bake 40 minutes at 300°.
Bring to boil broth and margarine in a large tall pan. Add enough corn meal to the consistency of corn bread. Remove from heat. Add onions, celery, bread crumbs, and eggs. Mix well. Add salt, pepper, sage, and poultry seasoning to taste. Bake at 350 degrees for 1 hour.
Mix together in order given. Drop by a teaspoonful on lightly greased cookie sheet. Bake for 12 minutes at 350°.
Add soups, Veg-All and cooked chicken (cut up) to a 13 x 9-inch pan. Mix well. Add butter to stuffing. Mix well and sprinkle on top. Bake in a 350° to 400° oven for 30 to 40 minutes or until hot and bubbly.
Combine apples, sugar and cinnamon. Turn into pie shell. Dot with butter and sprinkle with topping (recipe follows). Bake at 350° until apples are tender.
Prepare artichokes for cooking following basic direction. Drain water from artichokes. Individually, hold each artichoke firmly in your hand and bang it upside down on a firm surface such as a countertop. This causes the leaves to separate and the stuffing will be able to get down between the rows of leaves. Bend and snap off the small bottom leaves and any outer leaves.
Boil chicken (seasoned to taste) for 30 to 40 minutes. Drop in stick of margarine. Debone chicken. Reserve broth (2 cups). Pour broth, chicken, 2 cups rice, can of mushroom soup and asparagus into casserole dish. Top with cheese (Mozzarella is good). Cover and bake for 30 minutes.
Mix the first 4 ingredients. Sift dry ingredients; stir into sugar mixture. Add chocolate chips and nuts. Spread in a greased and floured 9 x 13-inch pan. Bake at 350° for 30 to 35 minutes.
Cook squash. Drain well and mash. Combine all ingredients. Spoon in pie shell. Place strips on top, if desired. Bake at 375° for 30 to 35 minutes or until firm.
Combine water and sugar; bring to a boil. Add mint (chopped or bruised to bring out flavor). Strain and chill. Add to blueberries and cantaloupe. Serve in sherbet glasses or bowls with a sprig of fresh mint. Great on a hot evening for dessert.
Mix squash, onion, sour cream, soup, salt and pepper; stir well. Set aside. Melt butter; stir in stuffing. Place half of stuffing in a buttered casserole dish. Add the squash. Top squash with remaining stuffing. Bake at 325° for 30 minutes until lightly browned.
Cook vegetables in salted water until almost done. Layer in buttered casserole. Top with cheese. Heat soup and milk; pour over vegetables. Bake at 350° for about 40 minutes.
Beat together eggs, sugar, baking powder, vanilla, salt and flour. When mixed good, pour over dates and nuts, then mix well and put in a lined tube pan. Press dough/batter down. Bake 2 hours at 300°.
Beat eggs, sugar and melted butter. Add milk, pineapple and crackers. In 2-quart casserole, bake at 350° for 1 hour or until brown.
Mix pudding with pineapple juice; add mandarin oranges and bananas. Stir. Ready to serve.
Stir dressing, orange juice and oil in large bowl. Add chicken and vegetables; toss to coat. Cover and refrigerate 3 hours. Heat broiler or grill. Arrange vegetables and chicken on skewers; broil or grill 3 inches from heat for 16 minutes or until cooked through, turning frequently. Discard marinade. Makes 4 servings.
Melt butter in electric frying pan. Set at 250°. Stir in flour, salt and pepper. Add milk gradually; stir until smooth. Add milk gradually; stir until smooth. Add Worcestershire and marjoram. Continue cooking until thickened. Add crab, shrimp, mushrooms and their liquid and olives. Heat through (10 to 15 minutes). Serve over the toasted English muffins; sprinkle with paprika. Makes 4 servings.
Lightly butter bread on both sides. Cut off crust. Cut into cubes. Mix all ingredients and serve.
Spoon 3 cups of topping into 9-inch pie plate. Shape into shell; freeze. Spread crust with 1/3 ice cream; top with pineapple. Spread another 1/3 ice cream over pineapple, top with chocolate topping. Spread remaining ice cream, freeze. Before serving, top with bananas, topping, sprinkle with nuts and cherries. Makes 10 servings.
Crush 1 cup strawberries in small saucepan. Add water, sugar, salt, cornstarch and drops of food coloring. Bring to a boil slowly, stirring constantly, until thick and clear, about 3 minutes. Remove from heat and cool slightly.
Cut chicken breasts in half and wipe with paper towel. In large bowl, combine sour cream, juice, sauce and seasoning. Add chicken to this mixture, coating each piece well. Next day, remove chicken from sour cream mixture. Dip or roll in bread crumbs, coating evenly. Arrange in single layer in shallow pan. Melt butter or margarine and spoon 1/2 over chicken. Bake, uncovered, for 45 minutes at 350°; spread rest of butter over and bake 15 minutes more until browned.
Grate cabbage and carrot. Chop pepper and onion fine. Mix well. Make a dressing of vinegar, salad oil and sugar. Mix well and let stand several hours or overnight.
Defrost spinach; drain thoroughly and set aside. Place soup mix and water in a small bowl. Cover with plastic wrap. Microwave on High for 1 minute. Let stand covered until vegetables are rehydrated. Place cream cheese in large bowl. Microwave at 50% (medium) for 1 to 1 1/2 minutes until softened. Mix in rehydrated soup mix, spinach, sour cream and red pepper sauce. Serve with toasted bread cubes, crackers or carrot sticks.
Mix dry ingredients; add eggs, oil and applesauce. Mix. Add pecans last. Cook in tube pan for 1 1/2 hours. Glaze with lemon juice and confectioners sugar. Is very good without glaze.
Mix cream cheese and butter together. Add sugar; then add flour; then add 1 egg yolk at a time. Add vanilla. In a separate bowl, and with a separate mixer, beat egg whiles until stiff. Fold into mixture. Bake 1 hour 20 minutes at 325°.
Melt butter in a saucepan. Add sugar, cocoa and milk. Let come to a good boil and boil 1 1/2 minutes. Remove and add flavoring. (Cook 1 minute for cake icing.) Beat candy with spoon until begins to thicken. Pour into buttered dish.
Mix butter and sugar, then eggs. Mix and add all other ingredients. Cook 1 hour and 10 minutes at 350°.
Cook meat and onion together until meat is browned. Add tomato sauce, chili powder, cumin powder and oregano. Simmer 5 to 10 minutes to blend flavors. (The consistency should be like spaghetti sauce. If it seems too dry, add either water or more tomato sauce.) Using a separate bowl, mix chicken soup, sour cream and green chilies together; set aside. In a 9 x 13 x 2-inch dish, begin layering ingredients, starting with the corn tortillas to cover the bottom of the pan. Add half of the meat sauce and sprinkle with cheese. Add another layer of tortillas, then rest of the meat sauce and some cheese. Top with a final layer of tortillas. Spread the soup mixture over the tortillas and sprinkle with the remaining cheese. Bake at 350° for 30 to 45 minutes.
Remove stem, if skin seems tough, peel (otherwise, panfry with skin). Cut into 1/2-inch to 1-inch slices or strips. Dip in flour or dry bread crumbs or cracker crumbs. Then dip into an egg beaten with milk. Dip into flour or crumbs again. Fry in hot fat (olive oil is especially good) until brown on one side. Turn slices and brown on other side. Sprinkle with salt and Parmesan cheese and serve piping hot.
Preheat oven to 350°. Spread crescent roll dough on 13-inch round pizza pan and pinch seams together. Bake 10 to 12 minutes, until lightly browned. Remove from oven and cool completely.
Combine first 9 ingredients, mixing well, and cook for 3 minutes. Cool. Combine last 4 ingredients and add to first mixture. Bake in two well-greased loaf pans at 350° for 45 minutes. Keeps a long time.
While rice is cooking, pound and cut steak into 1/4 inch wide strips. Sprinkle meat with paprika. Allow to stand while preparing other ingredients. Using a large skillet, brown meat in butter, and garlic and broth. Cover and simmer 30 minutes. Stir in onions and green peppers. Cover and cook 5 minutes more. Blend cornstarch, water and soy sauce. Blend well and stir into meat mixture. Cook stirring until clear and thickened about 2 minutes. Add tomatoes, stir gently.
Cream butter. Stir in all other ingredients. Drop by teaspoon on an ungreased cookie sheet. Flatten lightly with fork. Cook at 350° for 10 to 12 minutes.
Bring water and salt to boil. Drop in rice. Let come to a full boil. Put lid on. Turn heat to low, cook 25 minutes. Chop pepper and onion. Heat a large skillet. Add oil and the chopped pepper and onion. Turn heat to medium. Cook and stir 2 minutes. Put lid on, cook 10 minutes. Stir in ground beef and sprinkle beef bouillon powder over it. Cook and stir for 5 minutes.
Mix cocoa, orange juice concentrate and honey. Slowly stir in chocolate milk. Microwave on High for 1 minute. Cool.
Combine vegetables, soup, 1/2 cheese, sour cream, pepper and 1/2 onions. Pour into 1-quart greased casserole dish. Bake, covered, in 350° oven for 30 minutes. Then top casserole with remaining cheese and onion. Bake, uncovered, 5 minutes longer.
Dissolve gelatine in cold water as directed on package. Heat tomato soup until hot. Combine the gelatine mixture with tomato soup. Combine with remaining ingredients with the exception of the mayonnaise. Line fish mold with mayonnaise and pour mix into mold. Chill until set. Serve with crackers.
Chop the oysters. Make a batter of the eggs, milk, flour, baking powder and salt. Stir the oysters into batter and drop by spoonfuls into deep hot fat. Turn the fritters over so that they may brown nicely on both sides.
Preheat oven. Mix flour, salt and butter together until smooth, then stir in hot milk.	Slowly	add mashed cooked spinach to this. Beat egg yolks until light and creamy and add to mixture. Then fold in stiffly beaten egg whites. Turn into buttered baking dish. Substitute chicken broth for milk in white sauce for variety. Bake at 350° for 25 to 30 minutes. Serve immediately.	Serves 4.
Brown ground beef well; drain off excess grease. Put all ingredients in pan; stir well. Cover and heat until cheese is fully melted. Serve while warm with tortilla or corn chips.
Dip chicken pieces in the dressing mix. Bake with skin side up at 325° for 45 minutes, until brown and crispy.
Slice onion thin and separate into rings and put in greased 1-quart baking dish. Set aside. In small saucepan over low heat, melt butter; stir in flour and salt until smooth. Gradually add milk; bring to a boil over medium heat. Cook and stir for two minutes. Remove from heat. Stir in cheese until melted. Pour over onion rings. Bake at 350° for 45 to 50 minutes or until onion is tender and cheese melts and browns. Yield: 4 servings. (Can be halved.)
When recipe calls for squares of chocolate, you may use 3 tablespoons cocoa plus 1 tablespoon butter for each square. Melt together before adding to recipe.
Fry meat and onion together; season. Add catsup and soup and heat thoroughly. Pour into baking dish and top with cheese slices. Top cheese slices with biscuits. Bake at 375° for 25 minutes.
Cook broccoli and drain. Mix remaining ingredients together. Add broccoli. Bake at 350° for 45 minutes.
Cut potatoes into chunks. In large plastic bag, add all ingredients. Close bag and shake until well coated. Empty potatoes into shallow baking dish. Bake 40 minutes at 450°, stirring occasionally. Garnish, if desired, with chopped parsley. Yield: 8 servings.
Heat oven to 350°. Beat sugars, margarine, peanut butter, vanilla and egg in medium bowl with wooden spoon until creamy and well blended. Mix in flour, oats, baking soda and salt. Stir in chocolate chips.
Heat oven to 400 degrees. Press biscuit to form a 5 inch circle and place on a greased cookie sheet. Spread 1-2 Tbsp. of sauce on only half of the circle, careful not to spread too close to edge. Add fillings of your choice. Fold the pizza circle in half. Press the edges with a fork to seal. Bake for 12-15 minutes or until golden brown.
Cook rice according to package directions. Brown chops in fat over medium heat at 325°. Season with 1 teaspoon salt and pepper. Remove chops and saute mushrooms, celery and onions in butter over medium heat at 250° until tender. Add bouillon cubes; crush and stir to dissolve. Add cooked rice, cream and remaining 1/4 teaspoon salt. Place rice mixture in 11 x 7-inch baking dish, arranging chops on top. Cover with aluminum foil and bake at 350° for 45 minutes.
Cut up vegies into bite size pieces. Mix up dressing and pour over the vegetables. Marinate the vegies overnight, stirring often.
Combine egg, turkey and stuffing. Mix with 3/4 can of gravy. Place in loaf pan and top with remaining gravy. Bake at 350° for 1 1/2 hours.
Combine water and sugar in a small saucepan. Cook until it reaches 238 on a candy thermometer. Beat egg whites to form soft peaks. Continue beating and slowly pour syrup into egg whites. Continue beating until stiff peaks form. Bake at 425 degrees until brown.
Boil chicken in water for 45 minutes. Remove. Boil spaghetti noodles in the same water. Mix and saute onions, celery and peppers. Then mix all ingredients together. Place in a large casserole dish. Bake for 30 minutes at 350°. Remove. Sprinkle with cheese. Place in oven for 5 to 10 minutes, until cheese is melted.
Combine peas and water. Bring to boil and boil for 2 minutes. Remove from heat; cover and let stand one hour. Add ham hocks, onion, chili pepper and salt. Cover and simmer for 1 1/2 hours or until ham and peas are tender. Remove ham hocks. Cut meat into small pieces, discarding bone and rind. Drain peas, reserving liquid. Add water to reserved liquid to make 3 cups. Return peas, liquid and ham to kettle; add rice. Cover and simmer 20 minutes or until rice is tender and liquid is absorbed. Season to taste with salt and pepper.
Melt to lukewarm the brown sugar and shortening. Add egg, flour, vanilla and	nuts. Mix well and pour into shallow baking dish. Bake at 350° for 35 minutes.