HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place chicken in shallow dish. Pour buttermilk over chicken, cover tightly and refrigerate at least 6 hours. Pour off buttermilk and discard. Dry chicken with paper towels.
Mix sugar, milk, cornstarch and nutmeg; cook until thick. Add one stick margarine and 1 teaspoon vanilla; mix well. Pour into unbaked pie shell. Sprinkle with cinnamon. Bake about 20 minutes or until set at 350°.
Steep your tea bags in the 2 cups of hot water for 10 minutes, adding the sugar while hot. Add extracts, lemon juice and cold water. This is your punch base and may be refrigerated for a few days. Add pineapple juice and ginger ale when it is time to serve. Serves approximately 50 punch cups.
Heat oven to 350°. Mix ground beef, bread, milk, egg, onion, Worcestershire sauce and salt slightly. Spread mix evenly in a 9-inch pan. Bake at 350° for 35 to 40 minutes. Drain excess fat from meat loaf. Prepare instant potatoes, spread over meat. Bake 3 to 4 minutes longer or until cheese melts. Makes 4 to 5 servings.
Mix well all ingredients. Drop by spoon onto greased cookie sheet. Bake 10 to 12 minutes in 450° oven.
Lay crescent rolls flat on cookie sheet. Bake according to directions. Let cool. Mix softened cream cheese, Ranch dressing and mayonnaise together. Spread over crescent rolls. Top with chopped vegetables of your choice. Refrigerate. Serve and enjoy!
In a blender container, combine first 5 ingredients. Cover and process until smooth. Pour into 2 tall glasses. Add ginger ale and serve immediately. Yield: 2 servings.
Cream sugar and butter. Add eggs, one at a time. Add 1 cup flour and flavoring. Mix well. Then add 1 cup flour over the fruit. Mix well. Then add batter to fruit and nuts. Put in tube pan. Shake well to make settle and then put in cold oven. Bake at 275° for 2 1/2 hours.
Preheat oven to 350°. In a bowl, mix lemon juice, oil, garlic, salt and pepper. Arrange chicken in shallow casserole or baking pan. Pour over lemon and oil mix. Cover and bake until tender (40 minutes), basting occasionally. Uncover and bake 10 minutes longer to allow chicken to brown. Sprinkle with chopped parsley and serve. Makes 4 servings.
Mix together ingredients except water and food coloring. Add water to make a soft dough, then divide dough into equal parts. Add enough food coloring to make colors you desire. When dough gets too hard to work with, add water again to soften. Store in airtight containers.
Brown ground beef and drain grease. Place one layer of ground beef in a 13 x 9-inch baking dish (sprayed with Pam). Cover potatoes with ground beef, then place frozen vegetables on top. Mix soup with 1/2 can of water and pour over top of vegetables. Cover with foil and bake in 375° oven for approximately 2 hours.
Combine canned ingredients and seasoning. Mix well and stir in chicken, vegetables and cheese. Mix with spaghetti and pour into greased baking dish. Bake at 350° for 30 minutes.
Chop chicken into bite size pieces. Sprinkle ginger and pepper over chicken. In large fry pan or wok, pour oil and heat to high temperature. Add chicken and stir-fry 3 minutes or until brown. Push chicken aside and add broccoli and onion. Stir-fry 3 minutes more. Mix together 3/4 cup broth, salt and sugar; stir into fry pan. Reduce heat to medium high; cover and cook 2 minutes. Add cornstarch to remaining 2 tablespoons chicken broth; stir until smooth. Stir into fry pan; cook for 1 minute. Remove from heat. Stir in Parmesan cheese; sprinkle with whole wheat croutons. Makes 8 servings.
Mix Bisquick mix, milk and cheese until soft dough forms. Beat vigorously for 30 seconds. Drop dough by spoonfuls onto greased cookie sheet. Bake 8 to 10 minutes until brown.
Layer all ingredients in order listed and bake at 350° for 30 minutes. Great side dish with ham or chicken.
Add 1 1/2 cups hot water to each box of lime, strawberry and black cherry Jell-O. Put in separate pans and let jell. Add pineapple juice and sugar together in saucepan and let it come to boil. Remove from heat and add raspberry Jell-O. Let set until slightly thick. Mix Dream Whip according to directions on box. Add raspberry mixture. Cut lime, strawberry and black cherry Jell-O into small squares and add to raspberry mixture. Let set 24 hours.
In 5-quart Dutch oven over high heat, cook ground beef, onion, celery and cabbage, stirring until all pan juices evaporate and meat and vegetables are lightly browned, about 10 minutes. Add tomatoes, garbanzo beans and corn, all with their liquid, zucchini, macaroni, bouillon, basil leaves and 3 cups water over high heat. Heat to boiling. Reduce heat to low; cover and simmer soup 8 to 10 minutes until macaroni and vegies are done.
Combine cake mix, egg and margarine. Press into rectangular (9 x 13-inch) pan.
Combine all ingredients and pour into unbaked pie shell. Bake at 375° for 30 minutes. Put meringue on top and bake until brown. This is similar to Chess Pie.
Toast bread and tear into small pieces. Beat together all other ingredients. Pour over bread in small baking dish. Let set 1 minute. Sprinkle cinnamon and put diet margarine on top. Scald milk in microwave for 2 minutes. Bake at 325° for 20 minutes. Great for breakfast.
Bring jello and pineapple to a boil; cool. Add buttermilk and Cool Whip.
Wrap chicken in dried beef and bacon. Secure with toothpick if desired. Put chicken in baking dish. Mix cream of chicken soup, cream cheese and sour cream and pour over chicken. Cover and bake at 200° to 250° for 2 hours.
Microwave bacon (5 strips) approximately 4 1/2 minutes. Microwave egg 1 minute and 15 seconds in a cup covered with paper towel. Place egg on toasted English muffin, top with cheese (Cheddar and Swiss). Microwave for 45 seconds or until cheese is melted. Amounts depend on how many there are to serve.
Combine tomatoes, margarine, lemon juice and salt in a saucepan. Simmer for 5 minutes. Mix flour, cinnamon and sugar together and add to the tomato mixture. Simmer for a few minutes longer, until thickened. Pour into the unbaked pie shell and cover with top crust. Bake at 350° for 35 minutes. Tastes like apple pie. This is an old one, been around for a long time.
Mix together the cake mix, margarine, vanilla and egg to make a crust. Beat cream cheese, 10x sugar, eggs and vanilla together until smooth. Press crust in cookie sheet. Pour cheese mixture over. Bake at 350° for 35 minutes. Cool on rack. Cut in bars.
Break cake into medium pieces in a large container. Mix powdered sugar and milk. Add sour cream and Cool Whip. Stir this into broken cake. Mix glaze and thawed strawberries. Use crystal bowl. Use cake mixture for first layer, then spread with strawberry mix. Repeat. Chill overnight.
In a bowl, dissolve coffee in water. Add sweetener. Stir in milk, chocolate syrup and vanilla extract; mix well. Serve over ice.
Cream first 6 ingredients. Mix together flour, soda and salt; add to creamed mixture. Add chocolate chips. Add pecans. Drop by scant 1/4 cup onto baking sheet and slightly press down on centers. Bake at 375° for 10 to 12 minutes.
Cream the butter and sugar. Add eggs and vanilla; mix well. Add dry ingredients, sour cream, chips and nuts. Blend and drop by teaspoonful on greased cookie sheet. Bake at 350° for 10 minutes or until lightly brown. Cool on racks.
Cut beef, smoked turkey or chicken (you may use all 3 if you desire) into manageable sizes; boil. Add chopped onion and green pepper. Add tablespoon of oregano, ginger powder, dill seed powder, celery powder, a can of tomato paste or sauce and 2 to 3 tablespoons of peanut butter. Boil all of these ingredients for about an hour or two. Serve over rice, potatoes, grits or bread.
Mix first 5 ingredients well to form crust. Place cherry pie filling in pie pan and spread crust on top. Bake at 350° for 45 minutes or until golden brown.
Fry frozen fries in oil. Drain excess grease. Top with Mozzarella, American, Monterey Jack combination shredded cheese. Crumble fried bacon on top. Microwave for 45 seconds or until cheese melts.
Mix first 3 ingredients and divide into 3 parts. Color 1 part green, 1 part red and leave 1 part white. In a 9 x 9-inch or 10 x 10-inch pan layer the mixtures. White layer first, followed by the red and then the green layer. Let stand several days before cutting into squares. Keeps well in refrigerator.
1st: Mix together flour, butter and nuts. Press in baking dish and bake at 350° for 15 minutes. Let cool.
Put pineapple in bottom of pan, then a layer of pie filling. Sprinkle box of dry cake mix next. Pour melted butter over dry cake mix. Add layer of nuts and coconut. Bake in a 9 x 13-inch pan for about 30 or 35 minutes at 350°.
Mix together ingredients. Cover; bake at 350° for 45 to 50 minutes. Good with hot dogs, also.
Spread one side of each ham slice with one tablespoon of cream cheese. Place one pickle on edge of each ham slice. Roll ham around pickle. Press edge to seal. Cover and refrigerate 1 hour.
Grind cranberries and apple. Add sugar and let stand overnight. (If you use white grapes, add them at this time so they can absorb the color.) Add grapes, pineapple and nuts. Fold in Cool Whip and chill.
Cut raw chicken into bite-sized pieces; place in a buttered 9 1/2 x 11-inch dish. Saute vegetables in margarine. Pour over chicken. Add seasonings. Cover and bake 1 hour in 350° oven. Serve over wild rice.
Debone chicken; mix with soups and sour cream. Top with crushed Ritz crackers mixed with melted margarine. Bake at 350° for 35 minutes.
Mix first three ingredients (sugar, peanut butter, syrup) over medium heat until sugar is dissolved, stirring constantly. Pour over cereal and mix well. Press into well greased cookie sheet. Melt chocolate chips and butterscotch chips. Spread over mixture.
Mix first 6 ingredients and chill. When ready to serve, arrange peeled shrimp on lettuce and pour sauce over the shrimp.
Combine all in large casserole. Cover and bake at 325° for 3 hours.
Mix gelatin with 1/2 cup cold water in a bowl; let stand about 5 minutes. Add boiling water; mix well to dissolve. Add mayonnaise, lemon juice, onion, Tabasco, paprika and salt. Stir salmon into mixture. Whip cream until fairly stiff; fold into the salmon mixture. Pour into a greased mold or bowl; cover with plastic wrap and refrigerate for at least 3 hours. Turn out onto a plate. Before serving, garnish with celery slices, olives and lemon wedges.
Wash and dry fresh broccoli. Just cut off the flower tops. Put in bowl and add the rest of the ingredients. Mix well. Best if made the night before so flavors sets. Refrigerate.
Mix dry ingredients, milk and yeast mixture. Knead, roll out and let rise 5 minutes before baking. Bake in oven at 475°.
Measure flour, sugar, salt and baking powder into large mixing bowl. Add Crisco and mix. Beat 1 egg in a 1 cup or larger measuring cup; add vinegar and fill the measuring cup with cold water to 1 cup mark. Stir, then mix egg and water into flour and Crisco mixture, stirring with a fork. Mix well. This is a moist and sticky dough and up to 2 additional cups of flour may be used in rolling dough.
Mix fruits in large bowl. Sift flour and baking powder over fruit. Mix with hands to thoroughly cover fruit. Beat eggs. Add milk, oil of lemon, sugar, butter and coconut. Pour over flour and fruit. Bake 2 hours first hour at 275° and second hour bake at 300°. Makes 2 large loaves.
Steam broccoli 10 to 15 minutes. Mix all other ingredients, except crackers. Put broccoli in casserole. Pour soup mixture over. Top with crumbs/croutons. Bake at 350° for 30 to 35 minutes.
Cook and drain broccoli. Melt margarine. Add cheese and soup. Then add broccoli and onion to cheese mixture and stuffing. Mix well.
Peel, chop and drain tomatoes. Chop onion and pepper. Combine all ingredients; cook until thick as desired. Put in hot jars. Pressure cook at 5 pounds pressure for 10 minutes.
Mix the berries with sugar. Let stand overnight. Cook over low heat until the sugar dissolves. Then turn up the heat and cook fast for 20 minutes, skimming off foam while cooking. Add the lemon juice and mix. Turn the heat to low and let simmer for 20 minutes more. Store in sterilized jars, following general canning procedures.
Cook cauliflower until crisp-tender. Drain and place in 2-quart casserole. Combine soup, sour cream, 1 tablespoon butter and pepper. Stir well. Pour over cauliflower.
In a small mixing bowl, mix dessert topping and liqueurs; beat on high speed until well blended and set aside.
Cook vegetables in microwave until just crisp tender along with onion and celery (you may use leftover vegetables). Cook about 4 to 5 minutes. Mix flour or cornstarch into vegetables mixture and add salt, pepper, parsley (and other favorite spice). Then pour into saucepan for on top of stove cooking. Add milk and water at the same time and heat until just to a boil, stirring constantly. When mixture thickens, add cubed cheese and stir until melted. Simmer until vegetables are done.
Cream margarine and Crisco. Add sugar and beat until mixture is smooth. Add egg yolks, one at a time, beating after each addition. Combine flour and soda. Add to creamed mixture, alternating with buttermilk. Stir in vanilla. Add coconut and nuts. Fold in beaten egg whites. Pour into 3, greased 8- inch cake pans. Bake in 350° oven for 25 minutes. Cool and frost with cream cheese frosting.
Cook noodles as usual. Mix together chopped corned beef, onion and cheese. Next, sprinkle in flour and mix thoroughly. Then stir in soup and milk. In buttered casserole dish, place corned beef mixture and noodles in alternate layers. Sprinkle top of casserole with buttered bread crumbs. Bake uncovered for 45 minutes at 325°.
Brown ground beef and onion. Drain and add chili sauce, mustard, sugar and crushed pineapple. Simmer. Serves 6.
Cook noodles and drain. Fry hamburger, onion and bell pepper until brown; drain. Add sauce, mushrooms and pepperoni to noodles and heat. Place in serving size bowls; sprinkle with cheese. Melt under broiler and serve.
Prick bottom and sides of shell; bake 10 minutes at 425°. Cool. Combine next seven ingredients; beat until blended. Pour mixture into shell; bake 30 minutes at 350°. Remove from oven. Cool. Combine next five ingredients and beat until smooth. Spread over chocolate layer. Sprinkle with chocolate morsels. Chill well.
Bring sugar, syrup and water to boil in a 2-quart pan. Add butter; boil 2 minutes. Remove from heat. Add peanut butter; stir. Pour over the Rice Krispies and marshmallows, which are ready in a greased 9 x 12-inch pan. Stir and pack down. Cool and cut.
Brown beef; drain. Stir in barbecue sauce, onion and brown sugar. Place 1 biscuit in muffin cup. Press dough up sides to edge of cups. Spoon hot meat into cups. Sprinkle with cheese. Bake at 400° for 10 to 15 minutes or until brown.
Preheat oven to 350°. Spray 9-inch square baking pan with cooking spray. In large bowl, combine flour, cocoa, cornstarch, baking powder, baking soda and salt. In medium bowl, using a fork or wire whisk, mix sugar and water. Blend in egg whites and corn syrup. Gradually stir into dry ingredients until smooth. Pour into prepared pan.
Melt margarine in a 9 x 13-inch casserole dish. Layer partially thawed hash browns over the butter. Mix the cheese, soup and sour cream; pour over potatoes. Sprinkle corn flakes over top. Bake at 350° for 45 minutes, or until bubbly.
Cut hot dogs into 1/2-inch pieces. Brown hot dogs, onion and green pepper in margarine. Add the corn and stir. Heat until corn is hot. Serves four.
Preheat oven to 350°. Cook noodles according to package directions. Melt butter in small saucepan over medium-high heat. Saute onion and celery until crisp-tender. Combine noodles, onion, celery, corn, sour cream, salt and pepper in large bowl. Pour into buttered 2-quart baking dish. Cut sausage into serving size pieces. Arrange on top of noodles. Bake 40 minutes or until hot.
Grate cabbage. Add finely chopped onion. Mix in sugar, salt and pepper. Add vinegar; mix well. Add cream; mix again. Refrigerate overnight.
Remove some seeds from chiles. Lay 1/2 the chiles in bottom of well-greased 9-inch square pan. Top with 1/2 the tortilla strips and 1/2 the cheese. Top with tomato slices. Repeat layers of chiles, tortillas and cheese.
Dip each cookie in milk just to cover and back out. Layer on bottom of large 1 1/2-inch deep, ungreased pan. Cover with layer of Cool Whip approximately 1/4-inch thick. Repeat both layers until you get to the top of the pan. Make sure you end up with Cool Whip on top. Usually you will have two layers of each layer. If you prefer, you can make the top layer chocolate Cool Whip.
Thaw potatoes for 30 minutes. Mix all ingredients in large bowl and put in ungreased 9 x 13 baking dish. Bake 1 hour at 375°, uncovered. Serves 10 to 12.
Brown beef, onion and celery; add cabbage. Cook and stir until browned. Stir in tomatoes, beans and water. Season; heat to boiling. Reduce heat and simmer.
Beat egg yolks and water until thick and lemon in color. Add flavoring and sugar gradually and beat until sugar is dissolved. Mix and sift together flour, cornstarch, baking powder and salt and add to first mixture. Beat egg whites until stiff and fold into flour mixture. Bake in greased loaf pan at 325° for 25 to 30 minutes. Turn upside-down on rack to cool. Loosen from sides of pan when cool. Delicious with strawberries and cream.
Mix sugar, vanilla and margarine. Blend in rest. Pour into shells. Bake 45 minutes at 325°. Cool. Spread on Cool Whip.
Mix first 4 ingredients and bring to a boil; continue boiling 4 to 5 minutes. Remove from heat and stir in remaining ingredients. Drop onto waxed paper by spoonfuls. (Must work quickly.)
Mix ingredients as written. Let rise until doubles. Butter 2 (9-inch) cake pans. Roll dough out and cut with biscuit cutter or glass. Let rise again. Cook in 350° oven until brown.
Place graham crackers on bottom of 9 x 13-inch container. Mix pudding and milk, then add Cool Whip and pour over crackers, add another layer of crackers on top of filling. Combine remaining ingredients and spread on top of crackers. Refrigerate for 12 hours.
Halve the grapes and cut up the rest of the fruit. Beat eggs and put into a saucepan. Add the rinds, juices and sugar. Simmer slowly until the mixture thickens. Pour over fruit and chill.
Preheat broiler. Place eggplant cut side up on broiler pan. Brush with 1 1/2 tablespoons olive oil. Season with salt and pepper. Broil until golden, about 3 minutes. Cool. Cut into 1/2-inch thick slices. Combine eggplant, tomatoes and basil in bowl. Whisk 1 1/2 tablespoons oil, lemon juice and garlic in another bowl. Add to eggplant. Stir in Feta. Season with salt and pepper. Top with olives.
Bring 8 quarts water to boil in a large pot. Separate garlic into cloves, mash and add to boiling water with the salt, bay seasoning and bay leaf. Add crabs. Bring to a second boil. Remove crabs. Remove claws from crabs. Take off top shell. Clean, cut in half and put back in pot. Let stand for 20 minutes to 1/2 hour. Take out all crabs and enjoy. Great with beer or white wine. Serves 4.
Prepare cake according to package directions. Bake in a 13 x 9 x 2-inch pan. Cool. Pour pineapple and juice over cake, then layer of pudding, layer of Cool Whip and layer of coconut. Store in refrigerator.
In saucepan, melt chocolate with butter over low heat. Stir until well blended. Remove from heat after chocolate is completely melted. In a mixing bowl, mix sugar and cornstarch; beat in eggs and add vanilla. Mix well. Gradually blend in chocolate mixture. Stir until well mixed. Pour into pie shell. Mix pecans and coconut; sprinkle over filling. Bake at 375° for 45 minutes or until top is puffed.
In a pan thoroughly stir together cornstarch, sugar and salt. Gradually stir in the boiling water, stirring constantly to keep it smooth. Continue stirring and cook over moderate heat until boiling. Boil gently 20 minutes. Remove from heat. Add butter, lemon rind and juice. Stir thoroughly. Serve hot over apple cake. Makes about 1 1/4 cups.
In a 13 x 9 x 2-inch pan, shake roast in flour. Roll down top of a large Reynolds oven bag; put in sauce, water, bouillon, salt and pepper. Squeeze bag gently to blend. Place roast in bag. Peel and quarter carrots and onions; add celery, peppers and potatoes. Turn bag gently to coat ingredients with sauce. Close bag and make 6 (1/2-inch) slits in top. Bake 1 3/4 to 2 1/4 hours at 350°. Makes 6 to 8 servings.
Mix rice with soups and water in 9 x 13-inch pan. Sprinkle 1/2 pkg. of onion soup mix over rice and soup. Put chicken over this. Top with remaining onion soup mix. Cover pan tightly with foil. Bake at 250 degrees for 2 1/2 hours. (May need 1/4 c. more water.)
Mix ingredients. Put in well greased cups. Bake at 450° for 25 to 30 minutes, then turn down to 300° for another 20 minutes. Watch em pop! Serves 6 to 8.
Wash mushrooms and remove stems. Spoon crab meat into mushrooms. Brush with butter and sprinkle top with paprika. Broil in oven until crab meat is done.
Peel and thickly slice onions. Saute in 2 tablespoons butter until golden and fairly soft. Spread remaining 1 tablespoon butter in 9-inch round baking dish. Sprinkle with brown sugar. Arrange onion slices in baking dish.
Wash and quarter apples. Remove cores and seeds and halve the quarters again; do not peel apples. Place apples in a saucepan with the zest and juice of the lemons and cinnamon. Cover pan; set over low heat until apples become tender, then mash apples and stir in jam. Add sugar, vanilla, rum and 3 teaspoons of butter. Heat and stir often until sauce is very thick and stiff and holds its shape solidly on a spoon.
Bake cake by package directions and allow to cool completely. Make jello. Put pears in pan and pour 1/2 of the jello over pears. Let set in refrigerator.
Boil and bone chicken. Save 1 cup broth from boiled chicken. Mix broth, tomatoes and soups in bowl. In baking dish, layer crushed chip and chicken. Pour half sauce mixture. Sprinkle 1 cup cheese. Repeat layers until all meat is used. Bake, uncovered, 30 to 45 minutes at 350°. Let set for 10 to 15 minutes.
Combine flour, baking powder, soda and salt. Cut in margarine until the consistency of peas. Stir in coconut and remaining ingredients; mix well. Drop about 2 inches apart onto ungreased cookie sheet. Bake at 400° for 10 minutes. Yields 2 dozen cookies.
Cool chicken. Remove from bone. Cut into bite-size pieces and set aside. Thaw the broccoli so that it breaks up easily. Mix soup, mayonnaise and milk. Spread frozen broccoli into greased 9 x 13-inch dish. Spread chicken evenly over broccoli, then spread soup mixture over chicken. Sprinkle the shredded cheese evenly over soup. Top with stuffing mix and bake at 350° for 30 to 45 minutes.
Trim all fat from steak. Cut into 8 equal pieces, then pound thin. Remove casing from Italian sausage. Break up in medium bowl. Add parsley, Parmesan cheese, garlic, Italian seasoning, 1 teaspoon salt and the lemon-pepper seasoning; mix thoroughly. Spread each steak with 2 heaping tablespoonfuls of sausage mixture. Roll up jelly roll fashion; fasten with toothpick. Brown rolls 3 to 4 at a time in hot oil in Dutch oven. Add onion and carrot to pot. Cook until vegetables are soft, about 5 minutes. Stir in wine, tomatoes, tomato paste, remaining 1 teaspoon salt and bay leaf. Bring mixture to boil; lower heat. Add beef rolls. Cover and simmer for 1 hour. Remove from heat. Remove toothpicks before serving.
Mix all ingredients except cheese. Pour half of mixture in oblong pan. Sprinkle cheese over this. Pour remaining mixture on top. Bake at 350° for 30 minutes or until done.
Dissolve yeast in warm water in a large bowl. Stir in milk, sugar, salt, eggs, shortening and 3 1/2 cups flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle. Turn onto lightly floured surface; knead until smooth and elastic, about 10 minutes. Place in greased bowl; turn greased side up. Cover and let rise in warm place until double, 1 to 1 1/2 hours.
Cream sugars and margarine together. Add egg, oil and vanilla; begin adding oats, corn flakes, flour, soda and salt. Fold in nuts. Spoon onto cookie sheet. Bake in preheated oven at 325° for 12 minutes. Yields 5 dozen.
Heat oven to 400°. Grease 12 regular size muffin cups or line with paper or foil baking cups. Combine dry and wet ingredients, mixing only until just blended. Spoon into muffin cups. Bake 20 to 25 minutes.