HumbleIntelligence/food-ner-1-Million huggingface dataset:
Season sufficient amount of flour for amount of chicken being used with pepper and seasoned salt in a bowl. Dredge chicken in flour mixture thoroughly. Dip floured chicken into bowl of evaporated milk to which a small amount of oil has been added. Roll chicken in crushed corn flake crumbs, which are made by crumbling corn flake cereal in the blender or food processor. Place pieces in lightly oiled (1/4-inch) pan with the breast side up. Bake in slow oven (300°), uncovered, for 1 hour and 15 minutes or until well browned. Remove from oven before crumbs become burned looking around the edges.
Blend soup, milk and pepper well. Arrange thinly sliced potatoes and onion in a casserole dish and pour soup mixture over top. Drizzle with melted butter and sprinkle with paprika. Bake in 375 degree oven for 1 hour.
Place cooked chicken in greased baking dish; add salt and pepper. Mix soup and sour cream. Pour over top of chicken; crumble crackers on top and bake at 350° for 20 to 25 minutes.
In large bowl, mix first 8 ingredients, adding enough milk to make it creamy. Stir in 2 tablespoons of cheese. Fold in crab meat into the mixture. Pour into greased casserole, 1 quart size. Top with remaining cheese and sprinkle with paprika. Bake at 325° until bubbly and brown, about 30 minutes.
Mix first 6 ingredients. Roll into ball shapes. Roll truffles in coconut or chopped nuts. Keep refrigerated.
Combine first 4 ingredients in Dutch oven; cover and simmer 15 minutes or until tender. Remove from heat. Pour one-half of mixture into an electric blender and puree until smooth. Return mixture to pan. Repeat procedure with remaining broccoli mixture. Add remaining ingredients to pureed mixture and heat thoroughly (do not boil).
Brown hamburger and mix with crumbled bread. Add soup and milk and mix well. Season with salt and pepper. Bake in a greased baking dish at 350° for 35 to 45 minutes.
Preheat oven to 375°. Combine ginger root with 1/4 cup sugar over medium heat until sugar is melted, stirring constantly in heavy skillet or pan. Let cool. Stir in lemon rind. Cream butter and 1/2 cup sugar. Beat until smooth. Beat in eggs and buttermilk. Add flour, salt and soda. Beat until just smooth. Stir in ginger mixture. Bake at 375° for 15 to 20 minutes. Makes 16 muffins.
Fry onion and fatback until limp. Then add potatoes and fry until browned, stirring often. Salt and pepper to taste. Serve over rice and grits.
Cook spaghetti as directed. Drain and rinse in cold water. In large bowl, pour dressing. Chop up tomatoes, green pepper and onion. Stir into dressing. Add cayenne pepper and add spaghetti; stir until coated. Cover and refrigerate.
In large bowl, prepare pudding as package directions using the 2 cups milk. Fold in the butter and whipped topping. Pour into pie crust. Refrigerate 4 hours or until firm. Top with toasted coconut or banana slices, etc.
Brown ground beef, onion and green pepper. Blend in tomato sauce, chili powder and salt. In greased 2-quart casserole dish, layer part of meat sauce, beans and 1/2 cheese. Then put another layer of meat and top with rest of cheese. Bake at 350° for 15 to 20 minutes.
Cook on low fire the sugar and buttermilk until it forms soft ball, stirring occasionally. Add the soda and stir a few strokes. Add vanilla and margarine and stir until beginning to thicken. Drop by spoon on wax paper. Will have to work very fast or last of candy will be too hard to drop.
Mix sugar, syrup and water together. Bring to a rolling boil. Remove from heat. Beat in the peanut butter until creamy. Pour into an 8-inch square pan, lightly buttered. Do not overcook.
Mix Jell-O with 1 cup boiling water and add cold water. Add ginger ale	cranberry and pineapple juice. Stir well and add ice.
Drain off fruit juice. Pour Jell-O powder over fruit and mix well. Refrigerate. May top with Cool Whip or coconut or strawberries.
Brown ground beef and onion. Drain meat. Add tomato sauce and garlic powder. Cook on low while preparing noodles. Boil water and cook noodles according to package directions.
Mix all ingredients except white bread crumbs. Roll into balls, then roll in white bread crumbs. Drop in deep fat fryer until golden brown. (Should look like hushpuppies.)
Whip the egg whites and sugar until stiff. Melt chocolate and mix in egg yolks and milk. Fold all ingredients together and place in spring-form pan. Refrigerate overnight. Top with whipped cream (optional). Serves 15 to 20.
Mix apples, sugar, oil, eggs and vanilla; sift in flour, soda, cinnamon and salt. Mix all together. Pour in greased pan. Bake at 350° for 1 hour.
Place soup bones and water in a soup kettle or Dutch oven. Slowly bring to boil. Reduce heat; cover and simmer for 2 hours. Set beef bones aside until cool enough to handle. Remove meat from bones; discard bones and return meat to broth. Add the potatoes, carrots, onion, barley, tomatoes, salt, pepper, garlic, and bay leaf if desired. Cover and simmer for 50-60 minutes or until vegetables and barley are tender. Discard bay leaf. Combine cornstarch and cold water until smooth; stir into stew. Bring o boil; cook and stir for 2 minutes or until thickened. Yield: 10 servings.
Brown the ground beef. Drain. Add onion. Combine all other ingredients until well heated.
Cabbage should be very thinly sliced or shredded. Place into large mixing bowl. Add celery, cucumber, green pepper and green onions. Sprinkle with half the parsley. Fold in the bacon.
Mix graham cracker crumbs and melted margarine. Spread in bottom of sheet pan or Tupperware container. Pat down. Slice 3 bananas and put on top of crumbs. Mix milk and lemon juice. Pour on top of bananas. Spread pineapple (well drained) over top. Sprinkle 1 cup coconut over the pineapple. Add chopped pecans over the coconut. Cover the top with Cool Whip. You may add a small amount of coconut and pecans on top, if desired. Cover and store in refrigerator.
Beat butter in a large bowl at medium speed. Gradually add 1 3/4 cups sugar, beating well. Add eggs, one at a time, beating well after each. Combine flour, soda and salt. Add to creamed mixture alternately with buttermilk, beginning with flour. Stir in pecans and next 3 ingredients. Pour batter into a greased and floured 10-inch tube pan. Bake at 350° for about 1 hour (do not remove cake from pan).
Cream sugar and oil. Sift flour, soda, salt and cinnamon together twice. Add eggs to sugar mixture, one at a time. Add flour to mixture, then carrots and mix. Bake at 325° for 30 minutes. Makes 3 layers.
Heat oven to 350°; toast bread. Cut 6 slices into 8 sticks each. Crush 2 slices into crumbs. Prepare peanut butter with oil. Heat and stir until soft. Dip sticks into this while warm. Roll in crumbs. Store in ziploc bag.
Melt margarine in baking dish. Combine sugar, flour, baking powder, salt and milk. Pour over butter. Do not stir. Cover with fruit. Bake at 350° for 45 minutes. Fruit can be on top or bottom.
Melt chocolate and butter over low heat. Remove from heat and blend in milk; set aside. Mix sugar, cornstarch and salt. Beat in eggs and vanilla. Blend in chocolate mixture. Pour into unbaked pie shell. Combine pecans and coconut. Sprinkle evenly over pie. Bake at 375° for 45 minutes. Makes one 9-inch pie.
Put first 3 ingredients in a microwave-safe bowl. Cook 3 minutes on High. Remove and add sugar. Blend and pat into a 9 x 9-inch pan. Put in a refrigerator to cool. Cut in squares.
Beat eggs with beater. Fold into other ingredients. Bake at 350° for 1 hour.
Mix peanut butter and corn syrup in 6-quart kettle on medium heat just until warm. Add Rice Krispies; pour into buttered 13 x 9-inch pan. Spread evenly.
Mix all ingredients in a large container. Be sure to blend it in well. For a cup of hot chocolate, use 3 to 4 teaspoons of mix to a cup of boiling water.
Heat to boiling and pour over dill pickles that have been sliced lengthwise into strips.
Just chop and mix all ingredients together. Best made the night before serving. Easy to double for a crowd. Serve with chips or crackers.
Mix in order given and bake at 375° for 30 minutes or until brown on top.
Mix ingredients. Use 4 teaspoons per 1 cup of hot water. Great winter treat!
In large bowl, separate potatoes. Melt margarine or butter and pour over potatoes. In another bowl, mix the other ingredients and pour over potatoes and mix well. Pour into a 9 x 13-inch pan. Top and bake at 350° for 1 hour or until done.
Preheat oven to 400°. Line bottom of 8-inch baking pan with foil. Cut onions in half crosswise; remove skins. Place, cut side down, in pan. Whisk remaining ingredients in small bowl until well blended; drizzle over onions. Lift onions and swirl in liquid so cut sides are moistened. Bake, uncovered, for 1 hour or until onions are tender and golden brown, basting with pan drippings several times during roasting. (During end of baking, liquid evaporates and cut sides of onions become glazed.) Serve onion halves cut side up. Serves 4.
Sift all dry ingredients together. Add oil and vanilla. Add eggs, one at a time. Add sour cream. Fold in pears and nuts. Bake at 350° for 1 hour or until done.
Brown beef and drain off fat. Add tomatoes and cook until thick, about 15 to 20 minutes. Put potatoes, onions and pepper in an oblong baking dish. Pour beef sauce over vegetables and salt and pepper to taste. Cover and cook in a preheated 350° oven for about 40 to 45 minutes or until vegetables are tender. Yields 3 to 4 servings.
Cut pork into small thin slices, separating the fat from the meat. Cut liver in a separate container. Brown fat of pork; add chopped up garlic and brown. Add chopped up meat and saute with oyster sauce; stir occasionally for 1/2 hour or until meat is cooked. On a separate dish, soak liver with 2 tablespoons vinegar and ground pepper; mix to cook meat. Add food coloring (achuete) and salt to taste. Simmer for another 10 minutes. (Food coloring is optional.) Serves 4.
Mix and sift flour, baking powder, baking soda and salt. Cream butter or margarine and sugar. Add egg and yolk. Beat until smooth and light. Add water alternately with dry ingredients. Add Burnt Sugar Syrup. Pour into 2 greased and floured 8-inch pans. Bake at 350° for 25 to 30 minutes. Use the recipe for the Burnt Sugar Icing to frost the cake.
Preheat oven to 350°. Use lightly greased cookie sheet. Cream butter and sugar; beat in egg and vanilla. Slowly add flour, then add corn flakes; mix well. Drop level tablespoons onto greased cookie sheet, about 3 inches apart. Bake for 12 to 15 minutes, or until golden brown around edges. Yields 25 cookies.
Mix together first 8 ingredients. Place in large baking dish. Melt margarine and toss with corn flakes and sprinkle on casserole. Lightly cover with foil for first half hour of baking. Bake in 350 degree oven for 1 to 1 1/2 hours until bubbly and potatoes are done.
Preheat oven to 350°. Grease and flour two 9-inch round cake pans or one 13 x 9-inch baking pan. Into large bowl measure all ingredients; with mixer at low speed, beat until well mixed, constantly scraping bowl with rubber spatula. Beat at medium speed 4 minutes, occasionally scraping bowl. Pour batter into pans and bake round layers 30 to 35 minutes, until toothpick inserted in center comes out clean. Cool cake in pans on wire racks 10 minutes; remove from pans and cool completely on wire racks. Makes 2 layers or 1 cake.
Blend oil, sugar, eggs and vanilla. Stir dry ingredients. Combine all ingredients together. Spread in a 13 x 9-inch greased pan. Bake for 25 minutes at 350°.
Combine dry ingredients. Beat egg yolks, add to milk and melted butter. Make hole in center of dry ingredients; dribble milk mixture. Fold in, do not beat. (Do this just before cooking.) Fold in beaten egg whites. Cook waffles on preheated waffle iron (Vitantanio iron preferred) just before serving. Serve with maple syrup. Makes 2 waffles.
Dust apples, nuts and raisins with flour; set aside. Mix oil, sugar, eggs and vanilla together. Beat well. Sift dry ingredients together; add to egg mixture. Mix well. Add apples, nuts and raisins. Stir well and pour into greased tube pan. Bake at 350° for 1 1/2 hours.
Cream together first 3 ingredients. Beat in eggs and vanilla. Stir in heaping cup flour, then chocolate chips. Pour into greased 9 x 13-inch pan. Bake for 30 to 35 minutes at 350°.
Mix cornstarch and brown sugar in saucepan. Stir in vinegar, teriyaki sauce and pineapple. Bring to boil; reduce heat and simmer for about 2 minutes. Makes approximately 2 1/2 cups. Good with beef, pork and chicken that has been grilled or baked.
In small saucepan, mix water and Alba '66 milk chocolate flavor. Cook, stirring occasionally, over low heat until mixture is smooth and hot. Pour 1/2 cup hot chocolate into each of 4 (8 ounce) warmed, stemmed glasses. Add 1 teaspoon brown sugar to each serving. Stir gently until sugar is dissolved. Add 1 tablespoon whiskey to each glass. Top each serving with 1 tablespoon whipped topping. Makes 4 drinks.
Mix all ingredients together. Drop by teaspoon on cookie sheet. Bake at 350° for 20 to 25 minutes.
Melt butter or margarine in 8 x 12-inch pan. Mix flour, 1/2 cup sugar and milk to make dough. Blend dough with butter or margarine in pan. Add 1 1/2 cups fruit on top of dough. Sprinkle 1/2 cup sugar on top of pie. Bake at 375° until lightly brown. Any fruit can be used with this recipe: apple, cherry, peach, etc.
Cook rice according to directions and set aside. Cook broccoli and set aside. Saute onion and celery in oleo until tender. Add broccoli, rice and other ingredients and mix. I also add a small can of mushroom pieces extra. Place mixture in greased casserole dish. Bake at 350° for 35 minutes.
Melt ingredients in double boiler; cool. Fold 1 cup of whipped cream into cooled mixture. Pour into graham cracker crusts and chill several hours before cutting.
Mix together in baking dish, cover and bake at 350° for 30 minutes.
Pour cake mix into pan. Mix 2 eggs with butter and cake mix. Pat into pan. Beat 2 eggs and cream cheese to powdered sugar. Pour over cake mix. Bake at 350° for 40 minutes.
Brown the ground beef and drain. Add soup, Veg-All, salt and pepper. Pour into casserole dish. Mix Bisquick and milk together and spoon over beef mixture. Bake at 400° until biscuits are done.
Cook acini de pepe (found at the store near the pastas). Drain and rinse with cold water. Let stand until it's room temperature. Drain 1 cup juice from pineapple. Stir in flour, sugar and salt. Cook until thick and let cool. Mix with acini de pepe and let set 1 hour (or overnight) in the refrigerator. Mix with pineapple chunks, mandarin oranges, marshmallows and Cool Whip. Chill and serve.
Spread sauerkraut in 9 x 13-inch pan. Spread salad dressing on kraut and dot with 2 tablespoons of butter. Sprinkle with caraway seed. Top with corned beef and cheese. Spread cubes on top. Dot with remaining butter. Bake at 425° for 30 minutes. Do not overbake.
Cream butter, shortening and sugar. Add eggs, one at a time. Add dry ingredients and milk. Add food coloring and vanilla and beat. Bake at 300° for 1 1/2 hours. Use cream cheese icing to frost cake.
Cook zucchini, carrots and onions 5 minutes and drain. Mix margarine. Combine soup and sour cream. Fold in drained zucchini mixture. Combine stuffing and margarine.
Preheat oven to 300°. Rub meat with garlic. Combine flour, salt and pepper. With a meat mallet, pound all the flour mixture into the meat.
Mix ingredients and add enough flour to make a soft dough. Raise once, roll out to 1 1/2-inch thick and cut with tuna can. Bake at 350° for 15 to 20 minutes.
Mix cake mix, butter or margarine and 2 eggs; spread in a greased 9 x 13-inch cake pan. Mix the sugar, cream cheese and 2 eggs and spread over cake mixture. Bake at 350° for 35 to 40 minutes. Tastes like Sugar Cream Pie.
Brown meat and onion. Add tomatoes, beans, chili powder, garlic powder and tomato sauce. Heat until bubbles. Grease 9 x 13-inch pan. Tear tortillas into pieces and layer on bottom. Spoon layer of hamburger mixture. Repeat. Top with cheese. Bake at 350° for 30 minutes.
Place roast and water in crock-pot. Cook on low for 10 hours. Remove fat and bone; slice or tear apart. Return roast to crock-pot.	Soak onion flakes in small amount of water. Combine remaining ingredients and mix well. Pour over meat and cook 5 hours longer. Yields 16 to 20 servings.
Layer hominy and Monterey Jack cheese in large, greased baking dish. Mix sour cream and green chilies in bowl. Spoon over layers. Top with Cheddar cheese. Bake at 300° for 45 minutes to 1 hour or until brown and bubbly.
Remove seeds and wash peppers. Mix beef, rice, salt, pepper, egg, onion and 1/2 c. soup. Stuff peppers lightly and place in shallow pan. Top each pepper with 1 tbsp. soup. Mix remaining soup and water, pour over peppers. Bake at 350° for about 35 to 45 minutes. Serves 4.
Separate cauliflower into flowerets. Set aside. Cook in boiling water to tender, not mushy. Drain. Cut ham into small chunks. Set aside. Combine in top of double boiler tapioca, butter, salt, pepper, paprika and hot milk. Cook over boiling water, stirring frequently, until tapioca is clear (about 8 minutes).
Combine all ingredients. Mix well and turn into an oiled 8 x 13-inch baking dish. Bake about 45 minutes in preheated 350° oven.
Dissolve red hots in hot water and combine with Jell-O and applesauce. Set aside half of mixture. Chill remaining half until set. Combine mayonnaise, cream cheese, celery and walnuts. Spread on chilled Jell-O and top with remaining mixture.
Soften cream cheeses. Mix with sugar and Cool Whip. (I serve this with strawberries; it's also good with bagels, crackers or just by itself.)
Prepare macaroni; drain and rinse. Heat milk in double boiler to 180°. Melt margarine. Add flour to make a roux. Add to milk, stirring until dissolved. Milk should begin to thicken. Add cheese; stir until melted entirely. Combine elbows and cheese sauce in baking pan. Mix margarine with bread crumbs; sprinkle over macaroni. Bake at 350° for 30 minutes, until golden brown.
Mix sugar, cornstarch and water together in saucepan and cook until thickened. Add egg yolks and salt. Cook over low heat, stirring constantly. Remove from heat. Add butter and lemonade. Pour into baked pie shell and cool.
Drain pineapple and save juice. Mix Jell-O with 2 cups hot water and use pineapple juice for cold. Chill until thick but not solid. Add pineapple, cranberries, marshmallows and nuts. Mix well. Fold in whipped cream. Chill overnight.
Combine lemon juice, egg yolks, sugar and salt and cook until thick, stirring constantly. When cold, add to stiff whipped cream. Cut up fruit and add whipped cream dressing. Let stand in refrigerator 24 hours. Can add marshmallows and bananas before serving, if desired. Will serve a large group.
Cook macaroni according to package directions; drain and set aside. In medium saucepan, cook lamb and onion until meat is browned; drain well. Stir in macaroni, tomato sauce, 2 tablespoons Parmesan cheese, 1/2 teaspoon salt, thyme and 1/4 teaspoon cinnamon. Spread meat mixture in a 10 x 6 x 2-inch baking dish.
Bake cake as directed on cake box. Cool and slice each layer into 2 layers. Mix sugar, sour cream and flavoring. Add 1 1/2 packages of coconut to the sugar mixture. Place the filling between layers only. Mix remaining coconut and Cool Whip; place on sides and top. Keep refrigerated.
Heat oven to 400°. Stir hot water, 4 tablespoons of the margarine and contents of vegetable-seasoning packet in bowl until margarine is melted. Add stuffing crumbs and egg. Stir until moist.
Wash and boil potatoes (leave at a stage you can grate). Cool and peel. Grate on coarse part of grater. Place in buttered dripper pan. Mix together sour cream, chicken soup and water, 1/2 cup cheese, onion or chives, salt and pepper. Put on top of potatoes. Top with crushed corn flakes and melted butter. Sprinkle remaining cheese on top. Bake at 350° for 30 minutes.
Blend mayonnaise, milk, eggs and cornstarch until smooth. Stir in other ingredients. (Try various combinations of meat and vegetables for filling.) Bake in pastry shell for 35 to 40 minutes at 350°.
Thaw fillo dough at room temperature for 2 hours. Finely chop or grind nuts. Cut fillo in half-crosswise. Cover with slightly damp towel. Lightly butter the bottom of 14x10x2 inch baking pan. Lay 100 of the half sheets of fillo in pan, brushing each sheet with some of the melted butter. Mix walnuts, almonds, sugar, cinnamon, nutmeg, and cloves. Sprinkle half of the nut mixture over fillo in pan. Drizzle with some of the melted butter. Top with another 20 of the half sheets of fillo, brushing each with more of the melted butter. Repeat with another layer of the nut mixture, remaining butter, and remaining fill. Cut without cutting through bottom layer into diamond shaped pieces or squared. Bake at 350° for 50 to 55 minutes. Finish cutting, cool thoroughly. Pour warm lemon-honey syrup over. Makes about 24 diamonds.
Cook vegetables according to package directions. Drain. Melt the butter and brown the Rice Krispies. Mix remaining ingredients in a buttered casserole, placing the Rice Krispies over the top. Bake at 350° for 30 minutes.
Mix apples with 1/2 cup of sugar, cinnamon and lemon juice and arrange in pie shell. Mix brown sugar and flour; cut in butter until mixture is like meal. Add nuts and sprinkle mixture over apples. Bake at 400° for 30 minutes, then reduce heat to 375° and cook 30 minutes longer until done.
Combine mayonnaise, garlic, lemon juice, green onion, dill and ground pepper in a small bowl; set sauce aside.
Grease a 10-inch fluted tube pan. Sprinkle pecans in bottom of pan. Arrange frozen dough balls on top of pecans. Sprinkle dry pudding mix over dough balls. In small saucepan, cook and stir brown sugar, butter and cinnamon until butter is melted. Pour butter mixture over pudding mix and dough balls in tube pan. Cover with Saran Wrap and refrigerate for 12 to 24 hours. Uncover and bake in a 350° oven for about 30 minutes. Immediately invert pan onto plate; let stand 15 minutes, then gently remove.
Warm tortillas as package indicates. Mix cream cheese, sour cream, peppers and taco seasoning together. Spread on warm tortillas and roll up. Refrigerate for a couple of hours, then cut into bite-size pieces. Serve with picante sauce.
Mix pudding mix and skim milk with vanilla extract. Layer casserole dish with vanilla wafers, bananas and pudding mix. Make two layers. Cover with vanilla wafers and add Cool Whip topping.
Preheat oven to 375°. Grease and flour Bundt pan. Combine cake mix, eggs, applesauce, butter and cinnamon in a large bowl. Beat at medium speed for 4 minutes. Stir in walnuts. Pour into pan. Bake for 45 to 50 minutes or until toothpick inserted into cake comes out clean. Cool for 25 minutes. Dust with confectioners sugar.
Combine cake mix, eggs, oil and oranges. Beat 5 minutes at high speed. Bake at 350° for 30 minutes in 2 round cake pans or 9 x 13-inch pan.
Crumble cornbread (may use 2 boxes of Jiffy mix); add melted butter. Put half in large baking dish, 9 x 13-inch. Combine other ingredients and pour over crust. Add remaining crust (top), then bake at 350° for 40 minutes.
Combine melted butter and cocoa; blend in applesauce. Combine flour, sugar, baking soda, cinnamon, nutmeg and salt in large bowl. Blend in cocoa mixture and egg until dry ingredients are moistened. Stir in nuts.
Peel carrots and slice thin, then cook in water until tender. Cut bacon into small pieces and brown until done. Take out of grease. Pour a little grease into cream sauce and stir. Drain carrots and stir into sauce. Let stand 5 to 10 minutes and serve. Salt and pepper to taste.
Combine all ingredients and pour into greased 9 x 13-inch pan. Bake, covered, at 350° for 25 to 30 minutes. Serves 16.
Brown beef in shortening until red disappears. Add onion, salt, pepper, mushrooms, tomato soup, parsley and sauces. Simmer for 30 minutes. Cook macaroni; drain and add to beef mixture. Gently spoon mushroom soup into mixture. Put in greased casserole dish and sprinkle cheese on top or put in mixture and cook for 30 minutes at 350°.
Toss potatoes, eggs, celery and onion. Mix together in separate bowl sour cream, mustard, pepper, salt, salad dressing and lemon juice; blend well. Add to potato mix and blend well together.