HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut chicken breasts into bite-sized pieces; set aside. In a large bowl, mix the flour and the sesame seed. Add pepper to taste. In medium sized bowl, stir the eggs and milk together. Add the chicken pieces to this mixture. Heat the vegetable oil in an electric skillet at 350°, or use a large frying pan over medium heat on the stove. While the oil is getting hot, begin rolling the chicken pieces in the flour mixture. When coated well, gently add to the hot oil. Fry until golden brown. Serves 8 football fevered fools!
Cream margarine, sugar and vanilla thoroughly. Beat in eggs until fluffy. Blend in flour, oats, coconut and orange slices. Place in covered bowl or roll in wax paper and refrigerate. Let set for several hours. These will keep 2 or 3 weeks.
Prepare cornbread as directed on boxes, plus add 1/2 the melted butter and sugar to the mixture. Pour remaining butter in 9 x 13-inch pan. Pour mixture into pan and bake in preheated 400° oven for 40 minutes or until cornbread is brown.
Spray a Bundt or tube pan. Place nuts on bottom. Cut biscuits in 1/4-inch pieces (1 biscuit in fourths). Roll in cinnamon sugar mixture and put in pan. Boil margarine and brown sugar on stove for 1 minute. Pour over biscuits and bake at 350° for 30 minutes. Remove from pan immediately. Pull apart in pieces to serve.
Chop onion fine and saute in butter. Cook beans. Add onion to beans, cheese and undiluted mushroom soup. Top with Ritz crackers that have been crushed in melted butter. Bake at 350° until heated throughout.
Mix all ingredients together. Roll into 1-inch balls. Bake for 15 to 20 minutes at 350°.
Mix all ingredients together. Turn out on board and knead 5 to 6 minutes. Cover and let rest for 10 minutes on a floured surface. Roll out and cut desired size with a pizza cutter. Cook in salted water for 2 to 3 minutes or until done. Can use any broth.
Combine sugar and cornstarch in small bowl. Blend in 1/2 cup coconut milk and salt. Heat remaining 1/2 cup coconut milk in medium saucepan. Do not let it boil. Add cornstarch mixture. Cook and stir until thickened. Pour into 8-inch square dish. Refrigerate until firm. Makes 4 servings.
Cream the sugar and shortening. Add eggs and mix well. Add 3 cups flour (mixed with baking powder and salt) alternately with milk. Add enough flour to make batter stiff enough to roll. Roll on floured board. Cut out and place on greased cookie sheet. Bake at 375° for 15 minutes or until brown.
Mix all ingredients together. Refrigerate overnight. Bake at 350° until bubbly. Sprinkle 1/4 cup cheese on top. Bake a few minutes until cheese melts.
Heat oven to 450°. Sift dry ingredients. Cut in shortening with wire whisk; mixture should resemble coarse crumbs. Add milk all at once. Mix until dough follows fork around bowl. Place dough on lightly floured surface. Knead gently 1/2 minute. Roll or pat until 1-inch thick and cut with biscuit cutter. Bake on ungreased cookie sheet in very hot oven for 12 to 15 minutes. Makes 10 big biscuits.
Melt butter in saucepan and add flour. Stir in milk. Cook until thickened. Add cheeses. Cook broccoli. Drain and place in baking dish. Pour the cheese sauce over. Top with crushed cracker crumbs. Bake at 350° until it bubbles, about 20 minutes. Serves 6 to 8.
Brown meat and onion. Combine meat and onion with remaining ingredients. Bake at 350° for 35 to 40 minutes.
Bring the first 4 ingredients to a boil. Mix all ingredients together. Bake at 350° for 30 minutes.
Wrap a slice of bacon around each chicken piece. Place dried beef slices in bottom of square baking dish. Place wrapped chicken pieces on top. Mix soup and sour cream together and spread over pieces. Cook at 350° for 1 hour or until done. May double recipe and bake in a larger dish.
Mix all ingredients except cheese and chips. Turn into a shallow, buttered casserole dish. Combine cheese and chips; spread over top. Bake, uncovered, for 20 minutes at 375°. Yields 6 servings.
Heat sugar and Karo syrup to boiling. Mix together cereal and peanut butter. Pour sugar and syrup mixture over cereal mixture; stir together. Press onto buttered cookie sheet or jelly roll pan with a high edge.
Preheat oven to 350°. Dip chicken into egg, then into bread crumbs to coat thoroughly. In a large skillet, brown chicken on both sides in vegetable oil. Drain on paper towel. Pour 1 cup sauce in 13 x 9-inch pan. Layer chicken. Sprinkle with cheese. Bake 30 minutes or until cooked.
Mix all these ingredients together and put in a large baking dish. Bake at 350° for 1 1/2 hours.
Rinse, peel and slice potatoes. Boil until tender. Drain. Layer potatoes, cheese mixture and 1 large can of French fried onions. End with another layer of the same. Bake 25 minutes. Brown top onions.
Brown beef in small meat balls. Salt and pepper to your taste. You can dice an onion, if you like. Cook noodles. Mix all together. Heat at 350° in oven for about 30 to 45 minutes.
Pat berries into batter. Bake at 375° for 45 to 50 minutes.
Grease 9 x 13-inch pan. Mix bread, ham and cheese in pan. Mix rest of ingredients except margarine. Pour over ham mixture. Pour melted margarine over all. Cover and refrigerate overnight. Uncover and bake for 1 hour at 350°.
Mix together flour, softened butter and nuts. Press into bottom of 13 x 9-inch pan. Bake for 15 minutes at 350°.
Crumble sugar, butter and flour. Set aside 1 cup for topping. Add cinnamon, cloves, nutmeg, soda and salt to remaining mixture. Add milk and egg, then raisins, dates and nuts; mix well. Grease a Bundt pan. Pour in dough. Add topping; crumble well. Bake at 350° for 1 hour.
Cut each bread slice into 4 strips. Using 2 forks, roll bread strips, coating all sides, then roll in coconut. Place on well-greased baking sheet. Bake at 375° for 8 to 10 minutes. Remove at once from baking sheet.
Saute onion. Add hamburger and brown. Add tomato soup, kidney beans, 2 soup cans water. Stir together. Bring to a boil; lower heat. Add chili powder. Simmer 45 minutes to an hour.
Mix all dry ingredients well. Roll chicken in mixture. Bake at 350° on a broiler pan about 40 minutes or until chicken is done.
Heat water, 1/2 cup butter and 1/4 teaspoon salt to rolling boil in medium saucepan. Add flour all at once; stir vigorously over low heat, about 1 minute, or until mixture leaves sides of pan and forms a ball. Remove from heat; add eggs, one at a time, beating well after each addition until smooth and velvety.
Cream butter, sugar and eggs together. Fold in sour cream and vanilla. Sift dry ingredients, fold into creamed mixture. Spoon batter into greased and floured tube pan. Mix nuts, brown sugar, cocoa and cinnamon. Sprinkle on batter. Bake in oven at 350° for 50 to 60 minutes. Cool cake in pan 20 minutes before removing.
Cook broccoli according to package directions and drain well. Combine cornbread mix, cottage cheese, butter, eggs and broccoli. Mix well. Bake at 350° in well greased and floured 13 x 9-inch Pyrex dish for about 40 minutes or until sides turn brown. Great with chili.
Mix all dry ingredients together; cut in shortening. Add milk. Mix well. Place on well floured board; roll out to 1/2-inch thick. Cut with biscuit cutter. Bake in well-greased pan at 350° until brown.
Combine first 6 ingredients. Take 4 pieces of 12 x 12-inch foil, spray with Pam. Lay fish fillet on each. Add 1 teaspoon olive oil on top of fish. Sprinkle with salt and pepper. Spoon 1/2 cup chicken broth around the fish. Divide mixture on top of each fillet and seal. Put on cookie sheet. Bake at 450° for 15 to 18 minutes.
Combine ingredients together. If flour seasoning is used frequently for chicken, pork or lamb, it can be made in large quantities and kept on hand in a Ziploc bag. The paprika gives a wonderful taste as well as making the pieces brown without frying them to death.
Step 1: In a large skillet, brown ground chuck and onions. Drain. Set aside.
Mix all ingredients. Shape into a loaf. Bake 35 minutes, then place slices of pineapple on top. Bake 15 minutes longer or until done. When done, decorate with pineapple half slices and cherries.
Cube 2 slices bread; place on bottom of baking dish (oblong Pyrex dish). Add chicken mixture. Beat eggs and milk and pour over all. Let stand 1 hour longer, better overnight.
Brush cookies with milk, then spread with whipped topping, using about 2 cups. Refrigerate remaining whipped topping. Stack in groups of 4 or 5.
Pour crushed ice into a large quart size self-sealing plastic bag. Sprinkle ice with salt and set aside.
Bring the first 3 ingredients to the boiling point. When cool, add the remaining ingredients. Add enough flour to make a stiff dough. Chill and roll thin. Dough may be made the night before baking. (Swedish cookie.)
Mix egg, cake mix and margarine until crumbly. Press in bottom of 9 x 13-inch pan. Set aside. Beat 2 eggs, cream cheese and powdered sugar. Pour over crumbs in cake pan. Bake at 350° for 40 to 45 minutes.
Microwave onions, celery and butter for 10 minutes. Break up cornbread and toast in large bowl. Add canned chicken broth and remaining ingredients in pan at 350° for 45 minutes to 1 hour.
Melt caramels and evaporated milk or cream. Mix flour, oatmeal, sugar, butter, soda and salt. Mix well. Pat 3/4 of this crumb mixture in 9 x 13-inch pan or 9 x 15-inch pan. Bake at 350° for 10 minutes only. On this sprinkle chocolate chips and chopped nutmeats. Spread caramel mixture over this and smooth with a knife. Sprinkle (don't pat) rest of crumb mixture and bake 20 minutes at 350°.
Boil sugar, milk, oleo and salt together for 5 minutes. Stir in remaining ingredients and beat until thick enough to drop from a spoon. Drop by spoonfuls onto wax paper.
Mix together first 3 ingredients and pour into a 6 ounce or 9-inch graham cracker crust. Bake at 350° for 40 minutes or until center is almost set. Cool; refrigerate at least 3 hours. Spread with cherry pie filling.
Cut beef and onion into bite size pieces. Place in 2 quart covered casserole dish. Microwave until meat is no longer pink. Stir in soup and bouillon. Heat until soup is smooth. Serve over rice.
Mash sweet potatoes. Add 1/4 cup brown sugar, 1/4 cup oleo and eggs to potatoes. Add salt, cinnamon and a little orange juice to make it moist. Put in casserole dish. Add pecans on top with rest of brown sugar. Bake at 375° for 20 minutes.
Cool potatoes. Add eggs, salt, flour and onion. Mix and knead lightly until smooth. (Add more flour if dumplings fall apart.) Shape into long thick roll. Cut in small pieces. Roll each piece into a dumpling. Cook in rapidly boiling salted water until they rise to the top. Simmer a few minutes longer until cooked through to center. Drain. Pour browned butter with onions over them.
Warm the doughnuts; put a scoop of ice cream in the center and add some chocolate syrup.
Drain juice from 1 jar of artichokes. Use to saute onions and garlic. Drain rest of artichokes and chop both jars. Beat eggs and add cracker crumbs, spices and Tabasco sauce. Fold in onions, garlic, cheese and chopped artichokes. Mix well. Pour into a 9 x 13-inch baking dish. Bake for 30 minutes at 325°. Cut into squares and serve warm. Makes 40 to 50 squares.
Place in casserole. Top with crushed potato chips, corn flakes or Ritz crackers. Bake 25 minutes at 325°.
Mix flour, sugar and milk. Pour over melted butter. Pour fruit over butter and add rest of ingredients. Bake at 350° for 1 hour. Can substitute apple juice for most of sugar.
Sift together first 3 ingredients. Cream oleo and add other ingredients. Mix well. Refrigerate 1 hour. Roll into 1 inch balls. Flatten with fork dipped in flour. Bake on ungreased pan at 375° for 8 to 10 minutes. Makes 3 dozen.
Preheat oven to 350°. Drain pineapple, reserving 3 tablespoons juice. In medium bowl, combine flour and sugar. Slowly stir in reserved pineapple juice. Add pineapple chunks and mix well. Pour into lightly greased 1-quart casserole. Mix butter and cracker crumbs in small bowl. Sprinkle over pineapple mixture. Bake, uncovered, for 20 to 30 minutes until hot and bubbly. Makes 4 to 6 servings. (This recipe is easily doubled or tripled for ordinary casserole.)
Heat oven to 350°. Mix sweet potatoes, syrup and peel until well blended. Spoon into 1 1/2-quart casserole dish. Mix flour, oats, brown sugar and cinnamon in medium bowl. Cut in butter until mixture resembles coarse crumbs. Stir in pecans. Sprinkle over sweet potato mixture. Bake 35 to 40 minutes or until thoroughly heated.
Tear 1 loaf thawed bread into irregular pieces and place in greased 9 x 13-inch pan. Sprinkle the mixture of brown sugar, pudding and cinnamon over the bread pieces. Tear up the second loaf of bread and layer on top. Cover with a wet towel and let rise about 4 hours or until raised. Bake 30 minutes at 350° or until done. Turn out immediately. Nuts and raisins may be added with the brown sugar layer.
Cook spinach in large frypan in 1/2 cup oil with 4 or 5 large cloves garlic. Add red pepper seed, if desired, and salt and pepper to taste. Cook until tender; remove and set aside. In same frypan, put in 1 cup oil, 4 or 5 cloves garlic, red pepper, capers, basil and parsley; simmer for about 5 minutes before adding tomatoes. Simmer about 1 hour. Pour over penne pasta which has been mixed with spinach and grated cheese. Add some Italian black olives (if desired) before serving.
Rub a small roasting chicken with a generous amount of margarine.	Season	it liberally with salt and pepper. Place the chicken in a pouch made from	several thicknesses of heavy-duty	aluminum foil. Insert a clean hot volcanic rock into the cavity of the bird. Make sure the rock is as hot as it can be. Crimp the edges of the foil shut. Wrap the pouch in 20 thicknesses of newspaper for insulation. Put the whole package in a heavy paper bag.	Leave for 3 hours and serve.
In a skillet, melt butter. Add flour and lightly brown until flour dissolves. Add milk, salt, pepper and wine until sauce thickens to desired consistency.
Add Jell-O to water, dab of food coloring, sugar and cornstarch. Cook slowly until thick and clear. Cool 2 to 3 minutes. Prepare pie shells. Cream cheese on bottom. Fill with whole berries. Pour over the berries the strawberry mixture. Use whipped cream or Cool Whip on top.
Saute onion and garlic until tender. Pour off any excess oil. Add zucchini and cook over low heat 5 minutes, stirring occasionally. Add tomatoes; season with salt and pepper. Cover and cook 5 more minutes. Makes 6 servings, 50 calories per serving.
Mix dry cake mix, butter, brown sugar and nuts with pastry blender or fork until crumbly. Spread mixture in ungreased 15 1/2 x 10 x 1-inch pan. Bake 12 minutes at 400°. Mixture will soften and spread together while baking. Remove from oven. Stir with a fork until crumbly. Mixture should crumble easily. If crumbs are very moist, return to oven for 1 or 2 minutes. Stir again. Cool completely. Crumble, if necessary, to break up any large pieces. Layer crumbs and then ice cream. Repeat layers, ending with crumbs on top. Store in freezer. Serve cold.
Preheat oven to 350°. In a large bowl, stir cocoa and margarine until well blended. Let dough stand 10 minutes. Drop by heaping teaspoonfuls onto lightly greased baking sheets. Bake 7 to 9 minutes or until set (do not overbake). Cool 5 minutes. Remove from baking sheets.
Roll out and cut with cookie cutters. Poke with pin for hanging. Let dry for 24 hours, then paint and decorate.
Mix first 3 ingredients with a wooden spoon, just until mixed. Drop by teaspoon on ungreased cookie sheet. Bake at 450° for 8 to 10 minutes until golden brown. Melt the margarine and garlic. Brush over tops while still warm.
Combine sugar and water and bring to a boil until sugar dissolves. Let cool slightly and stir in all other ingredients, except ginger ale. Freeze. Before serving, thaw slightly and then add ginger ale.
Mix tomato soup, salad oil, vinegar and sugar well. Add vegetables. Will keep well for 2 to 3 weeks, if chilled.
Cook bacon and reserve. Cut crusts from loaf and cut loaf into 6 horizontal slices. Crumble bacon and combine with cheese, olives, Worcestershire sauce and 1/3 cup of the mushroom soup. Spread 3 tablespoons of the mixture on each slice of bread. Roll up, jelly-roll fashion. Place each roll-up on a paper plate. Cook one at a time on High for 1 1/2 minutes or until heated through. Combine remaining mushroom soup and milk in a 2-cup glass measuring cup. Cook on Bake for 4 to 4 1/2 minutes or until piping hot. Serve mushroom sauce over roll-ups.
Mix all ingredients together. Bake at 350° for 40 to 45 minutes in a greased 8-inch square baking pan.
Prepare "Italian Sausage Sauce" for use in this recipe. Mix first 6 ingredients in bowl. Spread 2 cups of Sausage Sauce in bottom of 3-quart oblong casserole; cover with 1 layer of uncooked noodles. Combine Mozzarella and Parmesan cheeses. Spread noodles with half of Ricotta mixture and sprinkle with 1/3 of other cheeses. Repeat layers; cover with remaining ingredients. Cover dish with foil and refrigerate until ready to bake. Bake at 350° for 45 to 60 minutes, until hot and bubbly and noodles are cooked.
Preheat oven to 350°. Beat egg whites until fluffy; add sugar. Beat until peaks (very slowly). Fold in rest of ingredients. Place on foil covered cookie sheet in spoonful drops. Put in oven preheated to 350°, then turn off oven overnight. Be sure to turn oven off when putting them in oven.
Beat eggs. Add sugar, oil and vanilla. Beat until creamy. Stir in zucchini and pineapple. Add dry ingredients. Stir until moist. Add nuts. Pour into 2 well-greased loaf pans. Bake for 1 hour at 350°. Cool 10 minutes. Freezes well.
Cream the shortening, eggs, sugars and vanilla well. Add dry ingredients, chocolate bits and nuts. Drop by teaspoons and bake at 350° for 8 to 10 minutes.
Mix ground beef, cracker crumbs, eggs, onion, pepper and salt together thoroughly. Dribble sauce on top of beef mixture in loaf pans. Bake at 350° for 1 hour or until juice runs clear.
Grind all ingredients together. Store in refrigerator overnight. Buy a loaf of Pullman bread. Trim crust off, cut slices into 3 parts. Spread mixture on cubes of bread. Bake at 375° for 8 to 10 minutes.
Soften cream cheese; mix in Worcestershire sauce to taste. Roll into balls. Refrigerate until semi-hard. Roll balls in bacon bits and place in mushroom caps. Sprinkle with Cheddar cheese. Cook in microwave until cheese is melted.
Cut squash to boil. Put into 2-quart saucepan. When soft, drain and mash. Saute onions in margarine. Now add squash, onions, margarine, soup and egg to corn bread crumbs; mix well. Season to taste. Bake in 350° oven for about 30 minutes or until brown.
Put everything in bowl and mix together. Bake in greased loaf pan at 350° for 45 minutes.
Defrost potatoes and break into pieces in buttered 9 x 13-inch baking dish. Mix soup, sour cream and cheese. Spread over potatoes; toss gently. Sprinkle corn flake crumbs over top. Melt 1/2 cup oleo. Pour over all. Bake at 300° for 1 hour.
Heat oven to 350°. Grease sides of 8 x 8-inch or 9 x 9-inch pan. Blend butter, 1/4 cup powdered sugar and 1 cup flour. Pat mixture gently into pan. Bake dough for about 15 minutes or until golden brown. Meanwhile, beat eggs lightly. Mix granulated sugar and remaining 2 tablespoons flour, lemon juice and rind. Mix together and stir to blend with eggs. Remove pan from oven. Pour mixture evenly over crust. Return to oven and bake an additional 15 minutes until it appears firm. Remove from oven and immediately run a knife around the edge to loosen. Sprinkle powdered sugar through a sieve over the top while hot. Cut into squares when cool.
Cook spinach according to directions on package, but omit salt. Drain thoroughly, patting moisture out with paper towels. Add stuffing mix, onions, cheese, garlic salt, pepper and thyme. Toss with	a large fork until mixed. Add melted butter and then beaten eggs.	Blend.	Form into walnut-sized balls. Bake on greased cookie sheet at 350° for 18 to 20 minutes. Yields 7 dozen.
Add vinegar, Tabasco sauce and red pepper. Cover whole width of pan with peppers. Boil this for 10 minutes. Stir once or twice. Let cool.
Cream butter and sugars until fluffy. Stir in vanilla, then add eggs, one at a time, beating after each. Sift together flour, salt and soda. Add to creamed mixture. Stir in rolled oats and coconut. Drop by teaspoons about 2 inches apart on well-greased baking sheet. Bake for 10 to 15 minutes in 350° oven.
Cover peas with water and soak overnight. Drain. Add the water, ham bone, onion and seasonings. Bring to a boil. Cover and let simmer for 2 hours. Remove bone and cut off meat. Return meat to soup; add remaining ingredients. Cook slowly for 45 minutes.
Dust ribs with flour; sprinkle with garlic salt. Brown in heated butter in heavy skillet. Layer potatoes in a lightly oiled 13 x 9-inch baking dish. Sprinkle with salt, black pepper, onion and green pepper. Pour milk over vegetables; cover with corn. Top with browned ribs, covering vegetables in single layer. Cover and bake at 350° for 30 minutes. Remove cover; bake 30 minutes or until ribs and potatoes are done. Before serving, sprinkle with tomatoes and green onions.
Mix cake according to directions on box. Add pudding to mix. Bake as directed on box.
Mix all ingredients. Place in 2-quart casserole dish; top with crushed potato chips. Bake at 350° for 1/2 hour. Makes 4 servings.
Combine graham cracker crumbs and margarine. Mix well. Line 1 3/4-inch muffin tin with miniature paper liners. Spoon 1 teaspoon graham cracker crumb mixture into each liner; gently press into bottom. Beat the cream cheese with electric mixer until light and fluffy. Gradually add sugar and mix well. Add egg and vanilla, beating well. Spoon mixture into liners. Bake at 350° for 10 minutes. Place cherry preserves into a small saucepan. Heat just until preserves melt. Spoon 1 teaspoon over each cheesecake and chill thoroughly. Yields 2 dozen.
Cook the sugar, flour, milk, margarine and lemon juice about 4 minutes in microwave. Blend some of it with beaten egg yolks. Return complete mixture to microwave and cook to boiling temperature. Cool and add sour cream. Pour into baked pie shell. Top with Cool Whip.
Mix peanut butter, powdered sugar and margarine; will become firm. Roll into balls. Melt candy quick in microwave. Dip balls in chocolate and cool on wax paper. Makes 40 to 50 balls.
Combine frankfurters with remaining ingredients in 2-quart casserole, breaking up frozen vegetables with fork. Bake, covered, at 375° for 1 hour or until heated through. Stir once or twice during baking time. Serves 6.
Beat eggs, then add sugar which has been mixed with flour. Beat well. Add butter and Karo. Beat well and pour into unbaked pastry crust. Pour pecans on top and bake in slow oven (350°) until middle is firm.
Beat together butter, sugar, eggs and vanilla until fluffy. Beat 5 minutes on high. Sift together flour, baking powder and salt. Mix dry ingredients alternately with milk. Fold walnuts into batter. Bake in layers or 13 x 9-inch pan. Bake at 350° for 35 to 40 minutes.
In a large pot, bring water and chicken broth to a boil. Add turnips. Cover and simmer 20 minutes. Add tomatoes and cabbage. Simmer 20 minutes longer or until vegetables are tender. Add remaining ingredients except cheese. Cover and cook 5 minutes longer. Serve with Parmesan cheese. Makes 6 servings.
Mix the mustard, onions, margarine and poppy seed. Spread on the bottom side of the rolls. Put the ham and cheese slices in layers on bottom side of rolls. Put top back on and then heat in oven at 350° until warm.
Saute hamburger and onion. Place hamburger in a casserole dish. Rinse and drain frozen pea pods; layer over the hamburger. Mix the soup, milk and soy sauce; spread over the pea pods. Top with the chow mein noodles. Bake at 350° for 25 to 30 minutes.
Melt chips and peanut butter in microwave. Add corn flakes and peanuts, folding in well. Spoon onto waxed paper, shaping each one a little high in the center. Let cool and lift off waxed paper.
Combine ingredients. Put in a crock-pot and cook for 4 hours. Delicious for big outside get togethers.