HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt margarine in an ovenproof dish; set aside. Pour buttermilk into a shallow dish. Pour the Bisquick in a shallow dish. Dip chicken in buttermilk. Salt and pepper to taste. Roll chicken in Bisquick and place in ovenproof dish. Bake at 450° for 20 minutes. Turn. Bake 10 more minutes. Serve.
Toast pecans in 1/4 cup butter in a 350° oven for 20 to 25 minutes. Stir frequently. Sift flour with baking powder and salt. Set aside. Cream remaining butter. Gradually add sugar, creaming well. Blend in one egg at a time, beating well after last egg. Alternately add dry ingredients and milk. Stir in vanilla and 1 1/3 cups pecans. Reserve remaining pecans for frosting. Turn into three 8 or 9-inch round layer pans, well-greased and floured. Bake at 350° for 25 to 30 minutes. Cool.
Brown meat and onions. Pour off excess fat. Mix well with other ingredients. Reduce heat. Simmer 20 to 30 minutes. Spoon on buns. Serve immediately.
Heat oven to 450°. Brush chicken pieces with French dressing; sprinkle with salt and pepper. Arrange chicken skin side down in a shallow baking dish. Bake, uncovered, for 10 minutes. Drain syrup from pineapple into a small dish. Reserve pineapple. Add chicken broth and soy sauce to pineapple. Mix lemon juice with cornstarch; add to pineapple mixture. Return to 450° and bake about 30 minutes or until chicken is browned (be sure to baste chicken with mixture). Cook pea pods (as directions on package). Just before serving, combine cooked pea pods, drained water chestnuts, pineapple and onions with chicken and leave in oven for a few minutes to allow mixture to heat.
Heat sugar and water until melted. Cool. (This equals 8 cups liquid.) Add pineapple-grapefruit juice, orange juice and bananas. Freeze in one-quart containers. (Makes 7 quarts.) At serving time, add equal parts ginger ale to crushed frozen punch. Great for parties and receptions. Absolutely yummy!
Peel tomatoes first and cut up. Then add garlic, onions, green peppers, vinegar, pinch of cayenne pepper and tomato paste. Bring all of this to a boil for about 15 minutes. Then add jalapeno peppers and cook for 1 hour. Then pack in jars and seal.
Cut up all ingredients, then mix with mayonnaise. Serves 8 to 10.
Cook chicken until tender, leave broth and cook spaghetti in this. Saute in butter the onion and bell pepper until tender. Place all ingredients in pot with spaghetti and simmer. Salt and pepper to taste.
Cook broccoli and limas until tender; drain. Mix all ingredients together except for margarine and bread crumbs. Pour into a greased casserole and dot with margarine. Sprinkle with bread crumbs. Bake 30 minutes at 350°. Serves 8.
Bake at 350° for 40 to 45 minutes or until brown; let cool.
Cut tops off bell peppers and remove seeds. Stand upright in small amount of salted water and boil until just tender. Drain and set aside to cool.
Cream butter and sugar. Add egg. Add cinnamon and soda to flour and sift. Add milk and flour mix to creamed sugar and butter. Fold in fruit. Grease cookie sheet. Drop by heaping teaspoon on cookie sheet. Cook at 300° for 15 to 20 minutes.
Mix butter with hot raisins. Mix sugar, eggs and lemon juice. Add raisin mixture, then pecans. Add vanilla. Cook 45 minutes at 350°.
Cook whole potatoes. Peel and cube. Combine other ingredients. Pour into Pyrex dish. Bake at 350° for 30 minutes.
Combine sugar, cocoa and melted butter. In a separate bowl, add milk to dry ingredients. Add vanilla and nuts to batter. Mix and pour into a 5 x 7-inch greased pan. Pour cocoa sauce over batter. Bake in 300° oven for approximately 45 minutes. Leave in pan. Cut into 10 small squares. When cool, remove and turn upside down on plate. Serve cold with sweetened flavored whipped cream.
Mix eggs, flour and sugars well; add both corns. Bake at 350° for 1/2 hour. Remove and sprinkle cracker mixture (soft butter and crackers) over top. When pudding doesn't wobble, cook for another 15 minutes.
Combine all ingredients in large mixing bowl. Shape into 1-inch balls and place on ungreased cookie sheet. Bake at 400° for 15 to 20 minutes. These can be prepared ahead and frozen. Allow to reach room temperature and then bake.
Heat oven to 425°. Mix shortening, sugar, egg and vanilla thoroughly. Blend dry ingredients; add to sugar mixture alternately with sour cream. Divide dough; roll out to 1/4-inch thick on well floured pastry cloth (counter is fine). Cut with 2-inch cutter. Place on greased baking sheet. Sprinkle with sugar. Bake 8 to 10 minutes or until lightly browned.
Mix sugar, flour, cocoa and milk. Add eggs. Cook over medium heat until thick. Take off heat and add butter, vanilla and nuts. Pour into shell and cool. Add whipped topping.
Melt chocolate and butter. Blend in sugar and salt. Slowly stir in milk. Cook until hot, stirring constantly, but do not bring to boil. (I usually start to add milk alternately with the sugar after adding a couple cups of sugar.)
Cream butter and sugar. Add egg and beat well. Add sifted dry ingredients. Add nuts. Mold into two rolls and wrap in wax paper. Place in refrigerator until ready to use. Slice. Bake at 350° for 8 minutes.
Separate cabbage leaves and wilt in 3 to 4 cups of hot water. Mix meat, rice,	onion,	salt and pepper into small balls. Wrap in cabbage leaves.	Place closely in roaster. Cover with water and	tomato	juice.	Bake 2 hours at 350°. Before serving, add milk.
Put flour in large mixing bowl with shortening, salt and 1/2 of sugar. Mix very good. Put 4 1/2 cups warm water in another mixing bowl with other 1/2 of sugar and 3 packages of yeast to rise. Beat 5 eggs up and gently stir into yeast and water mixture. Then mix the two mixtures together; work it in with your hands and knead, knead, knead, adding flour enough to keep hands from being sticky (the more you knead, the better the rolls). Place in a bowl with an airtight lid. Pinch off what you need to make rolls. Keep refrigerated. Make into rolls on greased pan and let raise until light looking and bake at 350° until done. Will keep for a week or more in airtight bowl in refrigerator.
Soften cheese, stir in pineapple, 1 cup nuts, green pepper, etc. Chill. Form into two balls and roll in rest of nuts.
In large skillet, sprayed with vegetable pan spray, cook onion and green pepper until tender. Remove from skillet. Mix flour, salt and pepper in plastic bag. Add chops one at a time; shake to coat meat. Brown chops in skillet. Place pineapple slice on top of each chop. Sprinkle with onion and green pepper. Combine vinegar, catsup and juice to make sauce. Pour over chops. Simmer 4 minutes, until chops are tender.
Mix all ingredients together. Grease and flour Bundt cake pan. Bake at 350° for 1 hour.
Heat oven to 350°. Coarsely chop 4 squares of the chocolate and set aside. Line 9-inch pie plate as directed on package with pie crust. Microwave remaining 4 squares of chocolate and butter in large microwaveable bowl on High 1 to 2 minutes or until butter is melted. Stir until chocolate is completely melted. Brush bottom of pie crust with small amount of beaten egg. Stir sugar, corn syrup, eggs and vanilla into chocolate mixture until well blended. Stir in pecans or walnuts and chopped chocolate. Pour into pie crust. Bake 55 minutes or until knife inserted 2-inches from edge comes out clean. Cool on wire rack. Makes 8 servings.
Preheat oven to 350°. Butter bottom of 10 1/4 x 15 1/4 x 1-inch jelly roll pan. Beat pie filling with eggs in large bowl. Stir in cake mix; beat well. Turn batter into prepared pan, spreading evenly. Top with nuts. Combine remaining ingredients in small bowl; mix well. Sprinkle over nuts. Bake 35 minutes or until tester comes out clean. Cut into squares; serve warm. This cake freezes well.
Butter a casserole dish. Slice potatoes and onion thin. Mix soups and water. Spread a thin layer of soup mixture in bottom of casserole dish, then a layer of potatoes and onion. Dot with butter. Sprinkle with salt and pepper. Layer again as preceding. Place in a 325° oven for 1 1/2 to 2 hours or until potatoes are tender. Spread with cheese and return to oven until cheese melts.
Blend butter, 2 cups flour, 10x sugar and salt. Press into a lightly greased 9 x 13-inch pan. Bake for 15 minutes at 350°. Cool for 5 minutes.
Dice all vegetables fairly small into large bowl. Add mozzarella, salami, olives and pepperoncini (with a couple of ounces of juice from pepperoncini, adds extra zing!). Toss everything and add dressing to taste.
Cream the sugar, milk and peppermint; roll into balls. Place on waxed paper lined tray. Insert toothpicks into each ball. Chill. Melt wax and chips. Dip balls into wax mixture. Place back on tray to cool.
Wrap chicken breasts in strips of bacon, laying in large casserole dish. Cover with chopped up butter pieces. Mix soups with 1 cup water. Pour over chicken. Bake at 350° for about 1 hour.
Slice and cook zucchini in a small amount of water. Drain thoroughly and mash. Mix into the other ingredients. Top with cheese and bake at 300° for 30 minutes (until top is golden and bubbly).
Fry bacon and remove from pan. Add flour to pan over medium heat and stir constantly until light brown. Add tomatoes and 1 can of water; stir well and add more water as needed while simmering. Serve hot over biscuits. Serves 2 heartily with leftovers.
Mix sugar and cornstarch in 1-quart saucepan. Add enough water to reserved liquid to measure 3/4 cup; stir into sugar mixture. Cook, stirring constantly, until mixture thickens and boils. Boil and stir one minute. Stir in Kirsch and food coloring. Cut cherries in halves; stir into filling. Refrigerate until completely chilled.
Measure 1 cup water into liquid measuring cup; microwave for 3 minutes. Add 1 bouillon cube to water. Dice chicken and place in small Baggie. Peel and slice the carrots. In round glass baking pan or 2-quart casserole, combine broccoli, carrots and broth. Microwave 5 to 7 minutes, or until the vegetables are tender, stirring once. Place ingredients from round glass baking pan into kettle for stove top cooking. Add diced chicken and shredded cheese to pot. In a small bowl, stir 1/4 cup flour with 1/2 cup cold water until smooth. Stir into the pot; cook over medium heat on stove until thick and bubbly, stirring every few minutes, or microwave 5 to 8 minutes, stirring every minute. Ladle into soup bowls and serve.
Split and flatten shrimp. Sift dry ingredients; add milk and egg. Dip shrimp in batter; roll in coconut. Deep fry until golden brown.
Mix ingredients together; pour into a 13 x 9 x 2-inch cake pan. Bake at 350° for 25 to 30 minutes or until done.
Combine first 5 ingredients thoroughly. Pour into a greased casserole dish. Top with crushed Ritz crackers and dot with butter. Bake at 350° for 30 minutes.
Line bottom of greased and floured 9 x 13 pan with large marshmallows, leaving space between marshmallows. Too many marshmallows placed too close together will cause the cake to bake over the sides. Prepare cake mix according to package directions. Pour cake batter over marshmallows. Mix dry jello into the pie filling and spread over cake batter. Bake at 350 degrees for 50 minutes. Let cool and then dust with powdered sugar.
Combine flour, sugar, cinnamon, nutmeg and salt. Pour over prepared apples. Mix vanilla with brown sugar and pour over apples. Cover with top crust, pierce top. Put foil on rim of crust until last 10 minutes of baking. Always put foil under pie in oven to catch any runover. Bake at 425° for approximately 35 to 40 minutes.
Coat chicken in seasoned flour. Dip in melted margarine. Add additional margarine, if needed, and cook about 1/2 hour in a foil lined pan in 375° oven. Turn and cook about another 30 minutes. Sprinkle with paprika, if desired.
Blend butter, flour and nuts. Press into 9 x 13-inch pan. Bake 15 minutes at 350°. Cool completely. Next blend cream cheese, sugar and Cool Whip. Spread over the first layer, then mix pudding and milk. Pour over the cake. Top with Cool Whip and pecans. Refrigerate.
Bring water, vinegar and kosher salt to a boil and cool. Put cukes in jar with dill tops, garlic and alum. Cover with water mixture. Place slice of bread on top of cukes. Cover with foil. Set in sunlight for 3 days. Remove bread. Replace with lid. Keep in refrigerator.
Heat pineapple in juice to boiling. Add the package of jello; stir well. Cream the cream cheese. Combine with the pineapple and jello mixture while it's warm; let cool.
Mix first three ingredients until soft dough forms. Drop dough by heaping tablespoons onto an ungreased cookie sheet. Bake for 8-10 minutes at 450°. Combine the remaining ingredients and brush over warm biscuits before removing from cookie sheet. Serve warm. Makes 10-12 biscuits.
In a square baking dish, crumble package of cookies and mix with butter. Press cookies to bottom of pan to make a crust.
Fry bacon until crisp; drain and set aside. In bacon grease, fry onions with brown sugar (20 minutes; watch). Before frying, add salt, garlic powder and mustard to onions. Drain and add beans. Mix together; put into casserole and add crumbled bacon to top. Bake 1 hour at 350°. Serves 10 to 15.
Layer first 6 ingredients in a large bowl. Mix mayonnaise, sugar and cheese. Spread over other ingredients. Sprinkle with bacon bits.
Cut cauliflower into pieces. Cook until crisp-tender. Layer in buttered casserole dish. Combine cream of mushroom soup and 1 can of milk until smooth. Pour over cauliflower. Top with cheese. Pour Bisquick on top of cheese and dot with butter. Bake at 350° for 30 to 40 minutes.
Mix Veg-All, onions, water chestnuts, cheese, mayonnaise and ham. Pour into casserole dish; top with crackers mixed with margarine. Bake at 350° for 30 minutes.
Combine rice, beef, salt, pepper, minced onion and 4 tablespoons tomato soup. Make meatballs. Add rest of tomato soup and water. Cover and bake in a 350° oven for 1 1/2 hours. Serve with mashed potatoes and with the tomato soup gravy.
Soften gelatin in cold water; set aside. In a saucepan combine sugar, cornstarch and salt. Blend in the milk and egg yolks; cook over low heat, stirring constantly, until thickened and bubbly, about 20 to 25 minutes. Remove from the heat; stir in softened gelatin until dissolved. Stir in butter and vanilla. Cover the surface of custard with plastic wrap and chill until no longer warm. Slice 3 bananas; fold into custard with whipped cream. Spoon into pie shell. Chill until set, about 4 to 5 hours.
Bake carrots in covered casserole for 30 minutes at 325°. Do not add water. Remove from oven. Add butter and seasonings. Serve.
Put pineapple on bottom layer (keep juice and put in later). Spread pie mix over pineapple. Spread cake mix over cherry mix. Cut margarine in small squares over cake mix. Sprinkle pecans over all and bake until brown at 375°. Turn down to 300° as it browns and bake for 45 minutes.
Grate cheese and mix in all other ingredients. To make it real smooth, it may be done in a mixer.
Combine spaghetti, eggs and Parmesan cheese. Place half of the mixture in a greased baking dish. Add half the Mozzarella cheese. Repeat with remaining spaghetti and Mozzarella cheese. Bake at 325° for about 25 to 35 minutes. Let stand about 10 minutes. Cut in squares and serve with spaghetti sauce. Serves 4.
Cook all but coconut in double boiler until thick. Add coconut and pour in baked crust. Add meringue and brown.
Cook onions in butter until tender. Mix all ingredients in casserole dish and bake at 350° for 30 minutes.
Peel and grate cucumber. Grate onion. Put in strainer and press out juice. Combine with cream cheese. Mix mayonnaise to mixture of spreading consistency. Salt to taste. May be used as sandwich or with crackers.
Dissolve yeast in water. Mix with other ingredients. Store in covered bowl in refrigerator and use as desired. This batter will keep several days.
Combine juices and sugar well. Chill. Just before serving, add ginger ale. Makes 16 1/2 cups.
Grease 10 muffin cups. Brown ground beef in large skillet; drain. Stir in barbecue sauce, onion and brown sugar. Cook 1 minute, stirring constantly. Place 1 biscuit in each greased muffin cup; firmly press in bottom and up sides. Spoon about 1/4 cup of meat mixture into each biscuit. Sprinkle each with cheese. Bake at 400° for 10 to 12 minutes or until edges of biscuits are golden brown. Cook 1 minute; remove from pan. Yields 10 servings.
Position knife blade in food processor. Add onion, jalapeno peppers and garlic. Pulse 3 to 4 times or until mixture is chopped. Add tomatoes and process until blended. Yields 2 1/2 cups.
In saucepan, combine sugar, cocoa, butter and milk. Stir, bringing to a boil. Start timing at full boil 2 minutes, stirring constantly. Remove from heat and add peanut butter, vanilla and oatmeal. Mix well. Pour onto greased tray. Chill at once.
Saute onion and chicken in butter. Add remaining ingredients in large casserole dish. Bake at 350° for 35 minutes.
Cook celery and onions until tender. Mix all ingredients except chow mein noodles. Pour into a large baking dish. Top with chow mein noodles and bake at 350° for 35 minutes.
Cut creamed cheese into small pieces. Melt it, the chocolate squares and the milk together. Beat in powdered sugar until smooth.
Thinly slice zucchini. Pour Italian dressing over zucchini. Marinate 30 minutes. Cut cream cheese into small cubes. Fry bacon in skillet over high heat until crisp. Drain on paper towel. Crumble. Add all ingredients to the salad bowl. Toss gently until well mixed.
Mix together all ingredients, except crackers and butter. Crush crackers and melt butter. Pour over mixture and bake at 350° for 30 to 40 minutes until bubbly.
Mix ingredients except nuts. Pour into pie shell. After slightly baking, sprinkle pecans on top. Bake at 350° until center of pie is not as firm as rest of pie.
Mix dissolved yeast, sugar, eggs and warm water. Add oil, salt and flour. Let stand 8 hours or overnight. Punch down; knead slightly and form into rolls. Let rise 6 hours. Bake 10 to 12 minutes at 375°.
Add to graham cracker crumbs, 1 tablespoon sugar and melted butter. Mix and pat into bottom of 9 x 13 x 2-inch pan. Bake at 350° for 8 minutes.
Cook macaroni and cheese dinner as usual, then add eggs and put on bottom of 9 x 13-inch pan. Bake at 375° for 10 minutes.
Preheat oven to 400°. Cream well the shortening, sugar and eggs. Stir in sour cream and vanilla. Sift together and stir in the flour, baking soda, baking powder and salt. Chill at least 1 hour. Drop rounded teaspoonful about 2 inches apart on ungreased baking sheet. Bake until delicately browned, 8 to 10 minutes. Remove to cooling racks. Yields 5 dozen (2 1/2-inch) cookies.
Beat eggs, add oil, flour, sugar, soda, cinnamon and grated zucchini. Fold in nuts. Pour into greased pans (fill to 1/2 full). Cook for 1 hour at 325°. Makes 2 loaf pans.
In a small bowl, combine Cheddar, cream cheese, deviled ham, scallions and chiles; mix well. Shape into ball and roll in chopped nuts. Wrap in plastic and chill. Remove from refrigerator to soften slightly before serving. Makes a 2-cup cheese ball.
Pour into 9 x 13-inch greased baking dish. Combine 2 small packages corn bread mix with 1 tablespoon onion flakes. Pour over meat mixture. Bake at 400° for 30 to 40 minutes. Grate cheese and sprinkle over if you like.
Mix all together. Pour into buttered baking dish. Bake for 40 minutes at 325°. Stir 2 or 3 times during baking time so Grape-Nuts won't stay on bottom of pudding only. Serve warm with vanilla ice cream or whipped cream.
Served this to some ladies during a stitch-in. One was from Oklahoma and did not care for crab. She complimented me on it and didn't realize there was crab in it.
Add all the ingredients to the ground beef. Mix together. Place into a baking pan. Cook for an hour at 350°. When done, cover with cheese.
In large skillet, saute onion, green pepper and mushrooms until onion is soft. Add remaining ingredients, except rice. Simmer 5 to 10 minutes. Serve over rice.
Cream together margarine, sugar and brown sugar. Add eggs, vanilla, flour, oatmeal, salt, soda and baking powder. Mix together all ingredients and add chocolate chips, grated Hershey bar and chopped nuts.
Mix sugar, eggs, butter, vanilla and coffee in large mixing bowl. In separate bowl, sift together flour, cocoa, baking soda and salt. Gradually add sifted flour mixture to the sugar mixture until blended. Finally add boiling water. Bake at 350° for 30 to 35 minutes. Cool and frost.
Slowly bring cider to a boil. Cover and simmer for 20 minutes. Strain to remove spices. Pour cider over clove studded orange slices.
Crumble first five ingredients. Pour butter over the top. Stir. Put in casserole and bake at 300° for 1 1/2 to 2 hours.
Grease bowl or pan (put into another pan with hot water). Mix all ingredients. Bake at 375° for 1 hour.
Preheat oven to 375°. Grease Bundt pan or ring mold with shortening or butter. Melt margarine. Separate biscuits and flatten each into a 3-inch circle. Unwrap kisses and place 1 into center of each biscuit circle. Wrap biscuit around kiss, pinching edges to seal firmly. Mix sugar and cinnamon in a bowl. Dip each ball into melted margarine and then sugar mixture. Arrange balls in 2 layers in pan, placing balls in second layer between balls in first layer. Bake 20 minutes until golden brown and then cool 1 minute. Turn mold upside-down on plate. Cool 10 minutes and serve warm.
Saute mushrooms, sprinkled with garlic powder, in butter. Blend cornstarch and milk; add to mushrooms. Cook and stir until mixture thickens and bubbles. Continue cooking 1 minute longer. Stir in other ingredients. Pour into pastry lined deep dish pie plate. Top with second crust; seal edges with fork. Cut steam vents in top. Bake at 375° for 35 minutes, or until browned.
Combine shortening and sugar; beat until creamy. Then add eggs, one at a time. Add lemon flavoring and milk. Beat and add the flour. Add pinch of salt. Beat until smooth. Cook at 350° for 1 hour or until done.
Cream butter and sugar. Add egg whites and beat well. Add flour and baking powder mixture, alternating with milk. Bake in 3 layers at 350° for 30 minutes.
Preheat oven to 400°. Skin the chicken; cut into 2 legs, 2 thighs, and 4 breast pieces. Lay each piece of chicken on a bacon slice; sprinkle half the mushrooms over the chicken. Season each portion with pepper. Roll bacon around chicken; secure with toothpicks. Grease a shallow baking dish with 1/4 cup butter. Place the bacon-wrapped chicken portions in the baking dish; dot with small pieces of remaining butter. Sprinkle with salt. Cover. Bake on middle shelf for 1 hour, basting occasionally. Remove cover; bake for 15 minutes longer or until bacon is brown. Place chicken portions on heated serving dish; cover. Keep warm.
Mix all ingredients one at a time until just mixed. Spread into an 8 x 8-inch pan. Bake at 350° for 30 to 35 minutes.
Mix cornstarch, sugar, salt and water. Cook and stir until thick and transparent. Separate the eggs and put whites aside. Add cornstarch mixture to egg yolks. Cook 3 minutes. Add butter, grated lime rind and lime juice. Pour into the pie shell. Top with meringue made from the 3 egg whites and 6 tablespoons sugar beaten until stiff. Bake a few minutes to brown.
Grind pears in meat grinder. Mix pears, sugar and lemon juice. Cook 1 hour. Add pineapple. Cook 1 hour longer. May use food processor. Yield: 5 quarts.
Soak peas overnight. Drain; cover with fresh water. Add other ingredients. Cook until peas are done.
Dissolve yeast in warm water. Cream Crisco, sugar and salt; add beaten egg, yeast water and warm milk. Mix enough plain flour to mixture to make soft dough. Knead well. Place in greased bowl and refrigerate until ready to use. Make rolls and let rise until double in size. Cook.
Heat in saucepan and stir occasionally. Makes 6 1/2 cups.
Place chicken in 13 x 9 x 2-inch ungreased baking dish. Combine cranberry sauce, onion soup and dressing; mix well. Pour sauce over chicken and marinate overnight in refrigerator. Bake, covered, in 350° gas oven 1 hour. Remove cover; bake an additional 20 minutes or until tender. Makes 8 servings.
Melt margarine. Mix sugar, vinegar, vanilla, milk and eggs with margarine. Mix well. Add coconut. Pour into unbaked pie shell. Cook until golden brown at about 350° for approximately 40 minutes. Doubled, makes 3 small pies.