HumbleIntelligence/food-ner-1-Million huggingface dataset:
Wash and dry chicken and place in shallow baking dish. Pour buttermilk over chicken. Cover tightly and refrigerate overnight. Next day, pour off buttermilk and dry chicken with paper towels.
Heat oven to 350°. Mix mushroom soup, milk and onion soup mix together. Add rice and mushrooms (with liquid). Pour into ungreased 13 x 9-inch baking dish. Place chicken pieces on top. Cover with aluminum foil; bake 1 hour. Uncover; bake 15 minutes longer. Serves 4.
Combine all ingredients and simmer for 5 minutes. Makes enough for 1 pound chipped ham.
Brown beef, onions and green peppers; add tomatoes, beans and seasonings. Let cook until ready to serve. The longer it cooks, the better it is.
Use ovenproof clay casserole or heavy Dutch oven type pan. In olive oil, saute chicken, cut up in quarters. When browned, remove chicken and gently fry onion, green pepper, garlic and tomatoes. Replace chicken in casserole and add chicken broth or water. When rice and water begin to boil, cover the casserole and bake for 30 minutes in 350° oven or cook 30 to 40 minutes on stove top. Garnish with tiny peas and pimento and add mushrooms, if you like. This is the world famous Columbia Restaurant's "Yellow Rice and Chicken."
Add boiling hot water to mixture. Form into patties. Cook in very hot cooking oil. Fry until brown, turning as needed. Cook until golden brown. Makes approximately 15 patties.
Mix together and let set at room temperature in a glass jar for 2 to 3 days to sour. It should bubble slightly. After removing 1 cup of starter, feed with the starter mixture every 5 to 7 days. Store in refrigerator in loosely covered glass jar.
Boil raisins in 1 3/4 cups water for 5 minutes. Combine cornstarch, cinnamon and sweetener with remaining water. Add to raisins, stirring until mixture boils. Remove from heat. Add vinegar and butter. Cool overnight for fried pies. Make pastry as biscuit dough.
Boil sugar, water, raisins, shortening, cinnamon, cloves and nutmeg for 10 minutes.	Let cool. Add eggs, flour, oatmeal, soda, salt, vanilla and nuts. Let stand in refrigerator overnight before baking. Bake 10 minutes at 350° until brown.
Mix first three ingredients and press into 9 x 13-inch pan. Cook at 350° for 15 to 20 minutes or until brown.
Mix all ingredients in casserole dish. Bake at 400° for 45 minutes or until rice is tender.
Combine everything, except oil. Bring oil to a boil. Drop by teaspoon into the oil. When brown on one side, turn until brown on both sides. Remove from oil. Makes 50 hush puppies.
Use a 9 x 9-inch baking dish. Spread apples evenly in dish. Sprinkle with cinnamon, if desired. Trim edges and cut bread in half. Place cut bread over top of apples (should fit).
Bring to a boil the butter, oleo and sugar. Boil for 3-4 minutes. Lightly oil 2 cookie sheets. Spread the crackers in a single layer on the cookie sheets. Pour the boiled mixture over the crackers and spread out with a spatula. Sprinkle with nuts. Bake at 350°f. 180°c. gas mark 4 for 8-10 minutes. Immediately remove from the cookie sheets and place in paper sacks. (If you leave it on the cookie sheets it will stick) Store in Tupperware.
Prepare pasta according to package directions. Toss pasta with butter, lemon juice, parsley, marjoram and garlic powder; add chicken. Season with salt and ground black pepper.
Thicken the first 5 ingredients. Add the potatoes and black pepper. Place into greased baking dish; bake for 25 minutes at 350°.
Combine bread crumbs, cheese, salt, garlic powder, pepper and parsley. Rinse chicken and dry. Dip chicken in butter and roll in bread crumbs. Bake at 350° for 1 hour.
Cook broccoli according to package directions. Drain. Saute mushrooms in 2 tablespoons of butter. Combine mayonnaise, sour cream and Parmesan cheese. Stir in artichokes, broccoli and mushrooms. Season to taste with salt and pepper. Pour into 9 x 13-inch baking dish. Slice tomatoes 1/2-inch thick; place on broccoli. Saute bread crumbs in 1/2 cup butter until browned. Sprinkle over casserole. Bake at 350° for 20 minutes.
Melt margarine in pan; stir in flour, pepper, salt and onion salt. Gradually add milk or juice from salmon; cook over medium heat, stirring constantly. Remove from heat; beat slowly into egg yolks; stir in salmon. Beat egg whites with cream of tartar until stiff, but not dry. Fold salmon into eggs. Pour into greased 1 1/2-quart souffle dish. Bake at 350° for 50 to 60 minutes.
Mix ingredients well. Pour into an unbaked 9-inch pastry pie shell. Bake at 350° for 45 or 50 minutes. Cool and top with whipped cream or ice cream or serve plain.
Blend all ingredients. Pour in unbaked pie shell. Decorate top of pie with pecans. Bake at 350° for 10 minutes, then at 250° until done (about 1 hour).
Mix sour cream, Thousand Island dressing, onion and sauerkraut well. Put mixture in a 9 x 13-inch greased pan. Layer shredded corned beef over kraut mixture. Add the shredded Swiss cheese. Top with rye bread crumbs. Drizzle the melted margarine over the top. Bake for 1 hour at 350°.
Prepare a day ahead. Brown sausage, leaving in nice-sized chunks. Drain and refrigerate. Beat remaining ingredients, except bread, until light. Stir in bread and refrigerate.
Stir together the marshmallow creme, peanut butter, and honey. Then add grated chocolate, raisins, and walnuts. Stir well and shape into small balls. Roll balls in the shredded coconut. Chill well before serving.
Heat oven to 350°. Mix by hand. Put in greased 13 x 9 pan. Bake at 350° for 45 minutes until toothpick comes out dry. Frost immediately after taking out of oven.
In blender intermix all items listed. Put in large Tupperware container. Put in freezer. Spoon in chilled glasses.
Preheat oven and prepare brownie mix according to package directions folding the Heath bits into the batter. Bake in a greased 9 x 13-inch pan, according to the directions. Underbake brownies slightly for a chewier consistency and cool thoroughly.
Melt margarine; add sugar and flour and beat. Beat eggs one at a time, buttermilk and vanilla; beat and pour into unbaked pie shell. Bake at 325° for 45 minutes.
Place beans in multi-cooker. Add water to well cover beans. Let stand overnight. Drain. Preheat multi-cooker at 375°. Brown salt pork. Add onion and saute lightly. Reduce heat to 212°. Remove excess fat. Add soaked beans, brown sugar, salt, molasses, dry mustard and catsup. Mix well, adding enough water to cover beans. Cover and simmer 4 to 6 hours or until beans are tender. Add water, if necessary. Makes 4 to 6 servings.
Soak the fruit in milkless tea overnight. Mix all dry ingredients together. Stir in the beaten egg. Combine together well and spoon into a lined tin. Bake in a moderate (325°) oven for 1 1/2 hours. Serve sliced and spread with butter.
Brown together noodles, tomatoes or juice, ketchup, salt, pepper and cheese. Mix all and bake in covered dish at 350° for 30 minutes.
Dissolve jello in water and cool. Mix cheese and sugar. Whip cream. Mix all ingredients well and pour into graham cracker shell. Sprinkle cracker crumbs on top. (Blueberry or cherry pie filling may be spread on top of pie in lieu of crumbs.) Refrigerate.
Mix all ingredients; put into baking dish and top with Ritz cracker crumbs. Cook for 30 minutes in a 350 degrees oven.
Clean, cut and prepare into bite sized pieces. Season with salt; cook separately until tender and drain.
Place tomatillos in blender container with cilantro leaves, onion, garlic and chile. Puree. In medium saucepan, heat 2 tablespoons vegetable oil. Add puree and cook 2 to 3 minutes. Add chicken broth and salt. Bring to a boil. Reduce heat and simmer sauce 15 minutes.
Drain peach halves; reserve syrup. Set peaches aside. In small saucepan, combine reserved peach syrup, sugar, vinegar, cinnamon and cloves. Simmer syrup mixture, uncovered, for 5 minutes. Add peaches and heat through only. Cool; stir in brandy, if using. Store peaches in covered container in refrigerator at least 48 hours before serving.
Cover cucumbers and sweet peppers with ice water, use the 1/3 cup salt and let stand 3 hours. Drain thoroughly. Combine the remaining ingredients. Pour over the pickles and bring to a boil. Put in hot cans and process for sealing.
Sliver the carrots, thinner than julienne (3 to 4-inch length). Slice onion into rings. Add chopped parsley, garlic powder and enough oil and water to steam the carrots. Steam until tender and serve.
Saute onion and brown beef in skillet. Stir in tomato sauce, water, catsup and spaghetti mix. Simmer. Boil spaghetti noodles. Mix cooked noodles in sauce and place in a 9 x 13-inch pan. Top with Cheddar and Mozzarella cheeses. Bake at 350° for 30 to 35 minutes.
Mix the 3 ingredients together in a bowl and drop by spoonful on a lightly greased cookie sheet. Bake in a preheated 350° oven for 8 to 10 minutes. Yields 24 to 36 cookies.
Simmer raisins in water 5 minutes. Drain and save 1/2 cup liquid. Blend shortening, spices and vanilla. Add sugar gradually, creaming thoroughly. Beat in eggs, one at a time. Sift together flour, baking powder and salt. Add baking soda to the liquid. Add flour, mix alternately with liquid to creamed mixture; mixing well. Add raisins and chopped nuts. Chill. Drop by teaspoonfuls onto greased baking sheet and bake at 400° for 10 to 12 minutes. Yields 3 dozen.
Mix hash browns and onion together in a greased 9 x 13 inch pan. In a saucepan, heat the soup, Cheez Whiz and sour cream together, and pour all over the hash browns. Mix the corn flake crumbs with the melted butter and spread over the top of the hash browns mixture. Bake at 350° for 1 hour.
Preheat oven to 350. In greased 12 x 7-inch baking dish, arrange yams, apples and raisins. In medium sauce pan combine juice, 20 marshmallows, margarine and cinnamon over medium heat. Cook until marshmallows are melted. Simmer 5 minutes and pour sauce over yam mixture. Bake 45-50 minutes or until apples are soft. Baste after 30 minutes with sauce. Remove from oven. Arrange remaining marshmallows on top and bake 2 to 3 minutes until marshmallows are soft and lightly brown. Refrigerate any leftovers.
Mix pudding and buttermilk. Add to whipped topping. Fold in fruits and crumbled cookies.
Mix drained pineapple, oranges, Cool Whip and cottage cheese. Sprinkle jello over all and mix well. Refrigerate.
Put tomatoes in blender with hot peppers. Blend well. Stir in other ingredients and blend well together. This will keep in refrigerator 1 to 2 weeks. Or put in jars, seal and process. Pints or smaller jars for 15 minutes. Quart jars for 25 minutes.
Combine dry ingredients, add eggs and oil, stir until moistened (do not beat). Stir in vanilla, pineapple and pecans. Add bananas. Spoon into greased, floured cake pan (3 layers). Bake at 350° for 25 to 30 minutes.
Saute onion in butter until soft. Stir in remaining ingredients. Bring to a boil; reduce heat and simmer 5 minutes. Remove and discard cloves. Use as a basting sauce for grilled meats. Yields 1 1/3 cups.
Mix Jell-O with boiling water. Cool, then add other ingredients. Mix well and put in refrigerator. This is a delicious main dish for a luncheon.
Cook carrots in a small amount of water about 10 minutes. Place carrots and 2 tablespoons water in which they were cooked in a greased shallow baking dish. Mix together mayonnaise, grated onion, horseradish, salt and pepper. Spoon sauce over carrots and stir lightly. Sprinkle with bread crumbs and paprika. Bake in a 350° oven for 15 minutes. Serves 6.
Crush Ritz crackers and pour melted butter over crackers. Place half of crackers in bottom of casserole dish. Cook broccoli as directed on package and add milk. Pour broccoli and cheese in dish. Sprinkle remaining cracker crumbs over broccoli. Bake at 350° for 20 to 25 minutes.
Drain pineapple; reserve syrup and add water to syrup to make 1 cup. Heat to boiling; dissolve jello in this and cool. Gently stir in ginger ale; chill until partially set. Blend pineapple and sauce; fold into jello. Put in pan or dish; chill until firm. Blend cheese and Cool Whip. Spread on top. Bake pecans in butter 8 to 10 minutes at 350°. Sprinkle on top.
Boil chicken until done; remove from juice and debone. Cook noodles in juice until done. Drain noodles and add chicken, soups, butter, milk, salt and pepper. Mix together. Put in casserole dish and top with cheese; bake at 350° until cheese is melted. Serves four to five.
Mix sugar, margarine and eggs together. Add flavoring, milk and potatoes. Last, add instant pudding and mix well. Pour into pie shells and bake at 350° for about 45 minutes.
Mix together; put on cookie sheets or shallow pans. Cut into squares, roll in flour and fry. Pour mushroom soup, mixed with water, over top. Bake at 350° for about 1 hour.
Mix Bisquick and water. Put	in a 9 x 13-inch pan. Brown hamburger.	Cool and add	sour cream, mayonnaise and onion. Put on top of Bisquick. Chop 3 tomatoes and 2 green peppers and sprinkle on the hamburger. Top with 1 cup shredded Cheddar cheese. Bake at 350° from 30 to 35 minutes.
Fry meats and onion until done; drain. Shred or cube cheese. Add with Italian seasoning to meat mixture. Stir until cheese is melted. Add desired toppings to meat mixture and stir. Spread on bread slices; place on cookie sheets. Bake at 350° for 7 to 10 minutes.
Brown meat. Drain fat. Cut cheese in cubes and put in meat to melt. Add cans of soup.
In ungreased square pan, mix together flour, sugar and 2 tablespoons cocoa. Mix in milk, oil and vanilla with fork until smooth. Spread evenly in pan. Sprinkle 1/4 cup cocoa and brown sugar over batter. (Do not mix!) Pour hot water over batter. Bake 40 minutes at 350°. Let stand 15 minutes. Spoon cake in bowl. Top with ice cream, sauce and nuts.
Bring water, butter, corn, carrots, onions and pepper to boil in 3-quart saucepan. Cover and simmer 10 minutes. Stir in soup, then milk. Add Cheddar and Provolone cheese. Serve when cheese melts.
Mix all ingredients together. Spread in ungreased pan (9 x 5 x 3-inch). Bake in oven, uncovered, at 350° until done, about 1 1/2 hours. About 5 minutes before done, lay sliced American cheese over top.
Put all ingredients into a bowl and mix well. Pour into a well-greased tube pan. Bake at 325° for 45 minutes or until done. Cool before serving.
Beat cream cheese, peanut butter and butter until creamy. Gradually add 10x sugar and vanilla. Beat until smooth. Makes about 3 cups frosting. Refrigerate frosted cake.
Combine cake mix, eggs, oil, sour cream, butter and mayonnaise, mix well. In another bowl, combine brown sugar, cinnamon and granulated sugar. Pour 1/2 of batter in a greased and floured pan. Sprinkle cinnamon mixture over batter. Pour remaining batter over and spread. Sprinkle cinnamon mixture over batter. Bake at 325° for 35-40 minutes. Prepare glaze by combining powdered sugar, vanilla and milk. Pour glaze over hot cake.
Melt butter and chocolate over low heat. Add powdered sugar, milk and vanilla. Mix well. Spread while warm over Bundt cake as a glaze. Will not cover whole cake.
Preheat oven to 350°. Grease a 13 x 9 x 2-inch pan. Mix all ingredients thoroughly. Spread in pan and bake until golden brown, 30 to 45 minutes. Cut into small pieces to serve.
Pour pie filling into a greased 9x13x2 baking dish. Bake at 350° for 5-7 minutes or until heated through. Meanwhile, in a mixing bowl, cream butter, cheese and vanilla. Place cake mixes in another bowl and cut in cream cheese mixture until crumbly. Sprinkle over hot filling.	Bake 25-30 minutes longer or until topping is golden brown. Other pie fillings are good also, but my family like strawberry best. Serves 12.
Mix together and store in covered container in freezer; keeps indefinitely. Serve frozen in cocktail glass.
Mix gelatin with boiling water and stir until dissolved. Add cold water and fruit juices. Chill. Add ginger ale just before serving. Pour over ice. Yield: 1 1/4 gallons.
Heat sugar, water and butter or margarine until sugar dissolves. Blend cornstarch and cold water. Add to hot mixture. Cook slowly until clear, about 8 minutes. Beat egg yolks with milk. Slowly stir into cornstarch mixture. Cook 2 minutes, stirring constantly. Remove from heat and add lemon juice and lemon peel. Cool. Pour into cooled pie crust.
Cream eggs and sugar; add the rest of ingredients. Pour mixture into a single unbaked pie crust. Bake in a 375° oven for 30 minutes. Delicious and easy.
Cream tablespoon of butter and sugar together. Sift flour, salt and baking powder together. Alternate milk and dry mix as you mix into creamed butter and sugar. Mix until smooth.
Cream margarine, sugar and eggs. Combine flour, cream of tartar, soda and salt. Add to creamed mixture. Shape into 1-inch balls. Roll in 2 tablespoons sugar and 2 teaspoons cinnamon. Bake at 400° on ungreased cookie sheet for 8 to 10 minutes.
In a casserole dish, pour rice. Top with browned chops. Top each chop with onion and pepper. Pour broth over chops. Season with lemon pepper. Bake for 1 hour in 350° oven.
Drop by teaspoon onto ungreased baking sheet. Bake at 350° for 10 to 12 minutes.
Combine ground beef, pepper, salt, onion, garlic powder and onions. Put in a large skillet and brown. Add tomato paste, tomato sauce, pizza sauce and simmer. Cook noodles until tender. Drain and then layer as follows: noodles, sauce and meat mixture and pepperoni, repeat first 2 steps and then top with cheese. Bake at 325° for 30 minutes.
Saute onion in butter. Mix in all other ingredients. Simmer on low heat for 15 minutes. Do not boil.
Melt sugar in a heavy skillet until golden brown. Pour into a 1-quart souffle dish and tilt it immediately to coat the bottom and sides with caramel. Beat eggs, adding sugar gradually, until thick and pale. Heat milk, add flavorings, then slowly pour into egg mixture. Gently pour into caramelined dish and bake in a pan of hot water at 325° about 1 hour or until set. Chill, then unmold.
In large bowl, make marinade by mixing taco sauce, mustard and lime juice. Add chicken, turning to coat. Marinate for at least 30 minutes. In large frypan, melt butter over medium heat until foamy. Remove chicken from marinade and place in frypan. Cook, turning, about 10 minutes or until brown on all sides. Add marinade and cook about 5 minutes more, until fork can be inserted in chicken with ease and marinade is slightly reduced and beginning to glaze.
Preheat oven to 425°. Combine cornmeal, flour, baking powder, baking soda and salt in a medium bowl; mix well. Add buttermilk, onions, egg and hot pepper sauce, if desired; stir until mixed. Generously butter a 9-inch square baking dish. Shape dough into 16 balls, about 1 heaping tablespoon each. Roll balls in melted butter; place in prepared dish. Pour remaining butter over dough balls in dish. Bake until lightly browned and thoroughly baked in the center, 15 to 18 minutes. Serve warm.
Mix well. Put in casserole and cover with 1/2 cup buttered bread crumbs. Bake 30 minutes at 350°.
Combine flour and sugar; cut in butter with a pastry blender until mixture is crumbly. Stir in pecans. Press 1 1/4 cups mixture into bottom of ungreased 9-inch square pan; set aside. Combine remaining crumb mixture, buttermilk and the next 8 ingredients; beat at low speed with an electric mixer until blended. Pour over crumb mixture; bake at 350° for 40 minutes. Cool in pan or wire rack. Cut into squares; serve with Caramel Sauce and ice cream. Serves 12.
Cut links into pieces; brown. Remove from pan; spoon off all but 1 or 2 tablespoons fat. Add onion and garlic; cook until tender. Add water, juice, beans, rice, sausage links and seasonings. Simmer, covered, for 30 minutes or until rice is done.
Let beans soak for more tender beans and then bring a large boiler of water to a boil. Pour beans in boiling water. Turn heat to medium and let cook about an hour. Chop seasonings very fine, and salt and pepper to your taste. Boil pig tails at same time until you put the beans on. Cook pig tails until tender. Fry bacon. Pour 1/2 grease from bacon into the cooking beans; add pig tails and one stick of butter or margarine. Cook another hour on low.
Grease a 9-inch pie plate with butter. Empty coconut into pie plate and press against bottom and sides. Bake at 350° for 10 minutes; cool. Makes 1 shell.
Mix cornmeal, flour, salt, and pepper together. Cut tomatoes in slices 1/4 inch thick. Cover slices of tomatoes with breading mix. Deep fry in oil.
Chop and mix everything to a spreadable consistency with mayonnaise as necessary. Chill 2 to 3 hours. Makes 1 1/2 cups.
Cook chicken breasts in salted water with celery and onion pieces for 1 hour. Best to simmer. When done, strip meat from bones and cut into serving portions. Partially cook frozen broccoli. Butter bottom of baking dish and sprinkle Parmesan cheese over butter. Line bottom of dish with broccoli. On this, arrange deboned chicken. Mix together curry powder and lemon juice. Combine with cream of chicken soup and mayonnaise. Pour sauce over broccoli and chicken. Bake, uncovered, in 350° oven for 30 minutes. Serve over fluffy rice.
Rinse sauerkraut with warm water 2 times; drain well. Cook onion and bacon in butter until onion is soft. Add the drained kraut, caraway seed and sugar. Cover tightly. Cook 1/2 hour. Add bouillon and wine. Simmer 1/2 hour longer or until kraut is cooked to your taste. Serve as vegetable with sauerbraten of Kalbshaxe, or top with a selection of pork products such as boiled thick slabs of bacon, Bratwurst, frankfurters or Regensburg sausage. On such a plate, Ernspuree and mashed potatoes are always served. Makes 4 to 6 servings.
Cut hot dogs in bite size pieces and mix with other ingredients in crock-pot. Simmer 6 hours. Good for parties or barbecue.
Mix eggs, sugar, oil and pumpkin until fluffy. Stir together dry ingredients; then add to pumpkin mix. Mix thoroughly. Spread in ungreased 15 x 10-inch pan or large fluted tube pan. Bake at 350° for 25 to 30 minutes.
After macaroni is cooled, add all ingredients. Mix well. Chill before serving.
Melt 2 tablespoons butter in a Dutch oven. Add the sausage, onion and celery. Saut until the vegetables are tender. Add the potatoes. Add enough water or chicken stock to cover completely. Simmer, covered, for 8 to 10 minutes. Add the corn and stir to mix. Simmer, covered, for 10 minutes. Add the half and half. Cook until almost at the boiling point. Melt 1/4 cup butter in a small skillet. Add the flour. Cook until smooth, stirring constantly. Whisk the flour mixture (roux) into the chowder. Cook over medium-high heat until thickened. Season with salt and pepper. Serve in individual bowls or a tureen. Sprinkle with the parsley. Serve with Fried Tortilla Strips, if desired. Yield: 4 to 6 servings.
Bring all but popcorn to a boil. Boil 5 minutes without stirring. Mix with popcorn and bake at 225° for 1 hour. Stir every 15 minutes. Store in airtight container.
Mix corn, egg and flour together. Add dash of pepper and salt, if desired. (Make sure mixture isn't soupy.) Deep fry on high until golden brown. Serve hot.
Skin chicken breasts and place in bottom of crock-pot. Mix together all remaining ingredients, draining mushrooms; pour mixture over chicken. Cover and cook on low for 6 to 8 hours. Goes well with rice. Makes 4 servings.
Heat oven to 375°. Brown ground beef and drain. Season beef with salt; stir in spaghetti sauce, tomatoes and red pepper. Set aside. In another bowl, combine Ricotta cheese, spinach, Parmesan cheese and egg. In a 13 x 9-inch or bigger pan, spread 2 cups beef sauce over bottom. Arrange 4 noodles lengthwise in single layer. Place noodles and press into sauce. Spread entire cheese mixture over noodles; sprinkle with 1 cup Mozzarella cheese and top with 1 1/2 cups beef sauce. Be sure to cover all the noodles with sauce. Layer noodles and cheese and beef sauce! Cover noodles! Tent with foil. Cook at 375° for 45 minutes. Let stand 15 minutes. Serve !
Mix scalded milk, lard, sugar, salt and 1 1/2 cups water (should be lukewarm). Add yeast that has been dissolved in the warm water; stir well. Add flour and knead until dough isn't sticky. Roll thin and spread with a mixture of cinnamon and sugar after the dough has been brushed lightly with butter. This dough can be made in jellyroll pans, small cake pans, made into cinnamon rolls, etc. Let rise. Add a little more cinnamon and sugar; bake at 350° for about 20 minutes.