HumbleIntelligence/food-ner-1-Million huggingface dataset:
Wash and pat dry chicken. In a bowl, combine bread crumbs, herbs and Parmesan cheese. Add seasonings and mix well to blend. Melt butter. Dip chicken first in melted butter, then into crumb coating. Arrange chicken in lightly oiled baking dish. Bake at 350° until chicken is lightly brown and done.
Mix all ingredients; pour into greased 9 x 13-inch baking dish. Bake at 350° for 35 to 45 minutes or until done in center.
Mix in saucepan and bring to a boil until water evaporates. Pour on cookie sheet, separating into big chunks. Bake at 300° for 15 minutes.
Mix butter, cheese and flour. Mold 1 teaspoon mixture around each olive. Place on cookie sheet 2 inches apart. Cover and chill 1 hour. Bake at 400° for 15 to 20 minutes. May be cut in half.
Beat eggs well. Add other ingredients. Mix well. This makes 4 batches in my waffle iron.
Empty pie filling in bowl and cut any large pieces. Stir in nuts and raisins and set aside. In a large bowl, add cake mix, apple pie spice and nutmeg.
Combine oil, parsley, lemon peel and pepper in saucepan. Heat gently. Combine stock, lemon juice and cornstarch and add to oil mixture, cooking until slightly thickened. Add pasta which has been cooked to al dente. Transfer all the pasta and sauce to a warm serving bowl. Add grated cheese. Toss until well mixed. Serve at once with additional grated cheese, if desired. Serves 4 as appetizer.
Mix first 3 ingredients and spread in serving dish. Top with remaining items in different layers. Black olives and sour cream on top are optional. Serve with Tostitos.
Melt butter in pie plate that you are going to use. Place ingredients in blender and blend on medium speed until all is blended, about 15 seconds. Pour mixture into pie plate and cover with 1 cup of flaked coconut. Bake at 350° until set or knife in center is clean.
Cook frozen vegetables as directed on the package; drain and cool. Drain and rinse kidney beans. Chop celery, green pepper and onion. Mix altogether. Stir in a medium saucepan sugar, flour, water and vinegar. Cook on medium heat until thick, about 6 to 7 minutes. Cool. Pour over vegetable mixture and place in a long casserole. Refrigerate.
Mix cornmeal, flour, salt, baking powder and sugar. Add eggs, onion and buttermilk. (Should be thick enough to spoon into hot oil.) Fry hush puppies in oil fish was fried in. Use an ice tea spoon to dip batter, drop into hot oil. The batter can be refrigerated up to one week; flavor is better. Makes 2 to 3 dozen.
Cream the butter and sugar. Add cocoa mixed with flour and salt. Add eggs, then nuts and vanilla. Bake at 350° for 30 minutes. Pour marshmallows over cake while hot.
Preheat oven to 350°. Mix thoroughly all ingredients; beat until smooth. Divide batter into 3 loaf pans, greased well. Bake for 1 hour, or until done. Cool 5 minutes, then turn out onto plate.
Mix eggs, sugar, salt and vanilla. Add to milk and mix well. Pour into crust and sprinkle with nutmeg. Bake at 350° for 30 minutes.
Mix avocados, onion, salt and lemon juice. Set aside. Warm tortillas over fire in skillet or on grill. Place roast beef in center of tortillas and roll lengthwise; secure with toothpick. Fry in skillet with oil. When done, remove and place on plate with paper towel. Serve with avocado mixture or salsa as desired.
Drain pineapple; reserve liquid. Sift flour and baking soda. Cream shortening and sugar. Add flour mixture, vanilla and 1 tablespoon pineapple liquid. Stir in corn flakes. Press into balls 1 1/4 inches in diameter. Place on cookie sheet and make an indentation in each. Fill with crushed pineapple and sprinkle with nuts. Bake in 350° oven about 20 minutes. Store uncovered.
Cream together sugar and butter. Beat eggs and add to creamed ingredients. Add lemon juice. Beat well. Pour into pie shells and bake at 350° until brown, approximately 45 to 60 minutes.
Sift dry ingredients. Cream butter, adding sugar gradually. Beat in eggs. Add dry ingredients. Alternate with pumpkin and water until flour disappears. Stir in raisins. Fill greased and floured muffin tins 2/3 full. Bake at 375° until done.
Layer first 7 ingredients in a 3-quart bowl. Mix vinegar and next 5 ingredients in a small bowl, stirring with a wire whisk. Pour vinegar mixture over vegetable layers. Sprinkle with cheese; cover and chill.
Bake potatoes. Brown ground beef, stirring to crumble. Pour off excess fat. Stir in can of tomato sauce. Add brown sugar and mustard. Simmer 3 to 4 minutes. Spoon over baked potatoes.
Brown sausage, pour in undiluted chicken broth. Bring to boil. Stir in rice, onion and celery. Cover. Let it simmer for about 20 minutes or until most of the liquid has been absorbed and rice is tender.
In a small bowl, combine mayonnaise, cream and half of basil; mix well. Refrigerate. Just before serving, arrange lettuce, tomatoes and onion on individual salad plates. Drizzle dressing over. Sprinkle with remaining basil. Yields 12 servings.
Butter one side of bread. Place 6 slices of bread, buttered side up, in a buttered 9 x 13-inch baking pan (Pyrex is good). Sprinkle with cheeses. Cover with remaining bread slices, buttered side down.
Melt butter and mix all thoroughly, adding baking powder last. Turn into Pyrex dish and bake until brown.
Preheat oven to 375°. Cook macaroni according to package directions; drain.
Brown beef and onion. Stir in flour, salt and garlic salt. Add milk and cream cheese. Cook until thick and smooth. Add a little of the hot mixture to the beaten eggs. Put back into skillet and cook a few minutes. Stir in broccoli. Pour into large shallow baking dish, lightly greased with butter. Arrange cheese slices on top of hamburg mixture. Place rolls flat on top and brush lightly with milk. Bake at 350° for 40 minutes. If browning too quickly, place foil loosely on top.
Place bread cubes in a greased 9 x 13-inch casserole dish. Sprinkle cheese on top of bread. Place ham on top of cheese. Pour melted butter over all. Beat eggs with mustard, salt and milk. Pour over casserole. Cover and refrigerate at least 6 hours before cooking. Bake for 1 hour at 350° or until crust forms and is firm. Serves 10.
Cook and drain spaghetti; stir in butter, Parmesan cheese and eggs. Form a crust in 10-inch buttered pie plate. In skillet, cook meat, onion and green pepper until meat browns and vegetables are tender. Drain off excess fat; add tomatoes, tomato paste, sugar, oregano and garlic salt. Heat. Next spread cottage cheese over spaghetti crust, then spread meat mixture over cottage cheese. Bake, uncovered, at 350° for 20 minutes. Sprinkle Mozzarella cheese on top and bake 5 minutes longer.
Mix together the first 3 ingredients and spread in bottom of greased 9 x 18-inch pan. In a separate bowl, mix the cream cheese, powdered sugar and 3 eggs. Spread over first mixture. Bake until brown at 350° for approximately 40 minutes.
In a large bowl, combine 2 cups flour, sugar, salt and yeast. Blend well. In a small saucepan, heat water and oil until very warm (120° to 130°). Add warm liquid to the flour mixture and blend at low speed. By hand, stir in additional 2 1/2 to 3 cups flour, until dough pulls cleanly down and away from sides of bowl. Flour surface and knead 1/2 to 1 cup flour until dough is smooth and elastic. Place dough in greased bowl. Let double in size. Punch down. Divide in half. Shape into breadsticks. Brush with egg whites. Let rise. Bake at 400° for 14 minutes.
Brown ground beef. Stir in flour, chili powder, salt and sugar. Add broken up tomatoes and simmer about 10 minutes. Add kidney beans. Bring to boil and then simmer 10 minutes. Add more chili powder if you want it hotter!
Line bottom of tube pan. Mix sugar, cheese, flour, vanilla and lemon juice. Drop in eggs, one at a time. Mix in cream from bottle. Bake in 425° oven for 10 minutes. Turn oven down to 200° and bake 1 hour. Remove from pan when cool. Do not grease pan.
Mix in order given. Bake in 8 x 12-inch glass Pyrex dish 30 minutes at 325°.
Preheat oven to 375°. Cream together shortening, sugars, vanilla and egg. Sift flour, soda and salt. Stir into creamed mixture; blend well. Stir in chocolate chips. Drop from a teaspoon 2 inches apart on an ungreased cookie sheet. Bake at 375° for 8 to 10 minutes. Cool on a cookie sheet about 1 minute; then remove to a rack to finish cooking. Makes approximately 3 to 3 1/2 dozen cookies.
Saute zucchini and onion in butter for 10 minutes. Stir in parsley, salt, pepper, garlic powder, basil and oregano. Combine eggs and cheese and stir into zucchini mixture. Separate crescent rolls into 8 triangles and press over sides of ungreased 10-inch pie pan to form crust. Spread with mustard and pour vegetable mixture into crust. Bake in a 375° oven for 20 minutes or until center is set. Cool 10 minutes before serving. Serves 6 to 8.
Soak beans in water. Boil 30 minutes. Chop up chuck into 1/2-inch chunks. Cook until brown.
Place six slices of bread in bottom of casserole. Sprinkle half of sausage and half of cheese on bread. Pour half of milk and eggs over all. Place six remaining slices of bread in casserole and balance of sausage and cheese. Pour balance of milk and eggs over all. Let sit in refrigerator overnight. Cook uncovered in a 325° oven for 1 hour.
In a large mixing bowl, add all dry ingredients, then add the beaten eggs and oil. Mix together thoroughly. Fold in chopped apples and nuts. Bake in a 350° oven until golden brown (approximately 45 minutes).
In a saucepan, combine raisins and water. Cook over medium heat until water is absorbed. Cool. Sift flour, baking soda and salt together. Set aside. Cream butter; add sugar. Add eggs, one at a time, beating well after each addition. Add vanilla and orange extracts. Add dry ingredients and mix well. Stir in walnuts and raisins. Mix sugar and cinnamon in a pie plate. Drop rounded teaspoonfuls of dough into cinnamon-sugar and coat well. Place sugar coated balls on greased cookie sheet 2 inches apart. Bake in a 350° oven for 12 minutes, or until golden brown. Makes 6 dozen cookies.
Brown ground chuck and onion together. Add vegetables and tomato soup. Simmer for 20 to 25 minutes. Very good served with corn bread.
Soak overnight navy beans. Drain and add water, red pepper pod, bay leaves and a ham bone. Bring to boil and reduce heat, cooking slowly for 2 1/2 hours. Discard ham bone, pepper pod and bay leaves and add remaining ingredients. Return to boil and reduce heat, cooking slowly for 1/2 hour.
How To Cook: Snap off ends. Leave whole, cut French-style into lengthwise strips or cut crosswise into 1-inch lengths. If desired, add a clove of garlic or a bit of onion while cooking. Cook, covered, in 1/2 to 1-inch boiling salted water: whole beans, 15 to 20 minutes; cut, 15 to 20 minutes; French-cut, 10 minutes.
Mix flour, sugar, baking powder and salt. Add milk, vanilla, eggs and oil. Stir until mixture is light and fluffy. Add extra milk to obtain good working condition. Grease grill with Pam to keep pancakes from sticking. Heat grill until a drop of water indicates grill is hot. Cook until bubbles appear (approximately 19 per cake). Turn and cook on other side. Store in Dutch oven with plate in bottom until ready to serve.
Dice dried beef and mix with cream cheese. Add a dash of garlic or onion salt to taste. Blend all ingredients together and roll in a ball. May be sprinkled with dried parsley or paprika for decoration. Chill until firm. Slice and serve with crackers.
Boil chicken until tender. Remove chicken from broth. Let cool. Debone and cut into bite-size pieces. Add noodles to broth and cook until tender. Remove about 1/2 cup of broth and set aside. Saute the onion in butter and set aside. Drain noodles and put into baking dish. Add chicken, soups, tomatoes, onions, Cheddar cheese and half of Velveeta cheese. Mix well; add a little broth for moistness, if needed. Top with other half of Velveeta and bake at 350° until cheese melts, 15 to 20 minutes.
Preheat oven to 350°. Combine all ingredients until dough sticks together. Roll into balls the size of walnut. Bake for 25 minutes; drain on paper towels. Serve warm on toothpicks. Makes about 75 pieces. Great for the holidays or small parties.
Mix in order given. Drop by tablespoon on greased cookie sheet. Bake at 350° for about 15 minutes. When cool, ice with Gob Icing.
Boil potatoes in water for 25 minutes. Drain and let cool. Peel and cut into 1/4-inch slices. Melt butter in small pan. Add brown sugar, cider and mace. Bring to a boil, stirring until sugar dissolves. Simmer, uncovered, 10 minutes.
Cook sugar, corn syrup and water to a thin syrup stage. Slowly pour 1/3 over egg whites, beating constantly. Cook remaining syrup to thread stage. Add 1/2 to egg white mixture, beating constantly. Cook remaining syrup to form ball stage. Add to egg white mixture. Add vanilla; beat until mixture holds shape when dropped from a spoon. Serve from teaspoon onto wax paper. Can sprinkle nuts on top.
Mix ingredients and pour into ungreased 9 x 13-inch pan. Mix 1 white cake mix (dry) with 1 stick melted oleo until crumbly. Sprinkle over pumpkin mixture. Bake at 350° for 1 hour or until knife comes out clean.
Boil your broccoli; drain. Melt both cream cheese and Velveeta cheese; mix with broccoli after they are melted. Put broccoli and cheese in a deep baking pan. Mix crackers and butter; pour on top of broccoli. Cook at 425° for 30 to 45 minutes.
Layer in a 13 x 9-inch glass dish sprayed with Pam. Heat on High in microwave the soup and onions until just bubbly. Stir in some sour cream. Set aside. Heat the tortillas as in microwave on High for about 90 seconds. Spread a bit of soup mixture on bottom of dish. Add a layer of tortillas, soup mixture and cheese. Keep layering until dish is full, ending with cheese on top. Heat in 350° oven until cheeses melt (or in microwave on High for about 15 minutes). Serve with a salad and baked (not fried) corn tortillas and your favorite salsa. We've used this recipe since the early 1970's, a family favorite. We recently "de-fatted" it a bit!
Boil the red corn cobs in 3 pints of water for 30 minutes; remove from heat and strain. If needed, add enough water to make 3 cups liquid. Add the fruit pectin; bring to a boil. Add the sugar; boil for 2 to 3 minutes, until jelly stage. Tastes like apple jelly and is red in color.
Wash the nettles well in several waters, wearing protective gloves. Put them into a saucepan and cover with boiling salted water. Cook very gently on top of the stove for a half hour. Strain and drink a tumblerful, hot or cold, first thing in the morning. Guaranteed to put roses in your cheeks and a glint in your eye. Not pleasant, but you must suffer to be beautiful. When cooked, they taste like spinach, only more delicate. They are included in the diet of race horses and greyhounds.
Mix sugars, peanut butter, eggs, margarine, vanilla and salt until light and fluffy. Then add flour and baking soda; beat until blended. Shape dough into 1 inch balls dipped into sugar. Place on ungreased cookie sheet for 10 minutes or until golden brown. Immediately top each cookie with a candy kiss, carefully pressing down firmly. Remove cookies from baking sheets; cool on racks. Bake at 375°.
Combine all ingredients. Mash or dice potatoes. Add salt and pepper to taste. Mix thoroughly. Divide into 12 portions; shape into balls. Chill. Drop into one of the following liquids which is gently boiling: stew, turnip green pot licker, beef broth, chicken broth, pork broth, water or whatever you have.
Melt butter and add flour. Add milk a little at a time. Add grated Cheddar cheese and black pepper and cook until thickened. Put layer of asparagus tips in bottom of casserole dish. Cover with layer of sauce. Add layer of asparagus tips and cover with sauce alternating until final topping with sauce. Top with cracker crumbs. Bake in 350° oven until cracker crumbs are brown. Do not overcook.
Brown beef and onion; drain and add salsa, tomato sauce and bouillon. Bring to a boil; reduce heat and simmer 5 minutes. Prepare rice per package directions, separately. Serve beef mix over rice. Garnish.
Mix sour cream, lemon juice, Worcestershire, salts and seasonings. Coat chicken with mixture and then roll chicken in stuffing mix. Place chicken into greased, shallow pan. Melt 1/2 stick butter and pour over chicken. Bake 1 hour at 350°.
Mix milk and sugar. Bring to a boil over medium heat. Reduce heat to low and boil 3 minutes, stirring constantly. Remove from heat and add peanut butter and Marshmallow Creme. Quickly mix thoroughly. Pour in a buttered pan.
Mix sugar and flour. Add cream, blending. Add egg yolks, stirring all ingredients well. Add water. Cook on low heat until mixture thickens. Add butter. Pour into 2 baked pie shells. Cover with meringue made with egg whites; Brown. Cool.
Mix together corn syrup, sugar, eggs, vanilla and peanut butter. Pour into pie crust. Bake at 400° for 5 minutes. Reduce heat to 350° and bake 30 to 45 minutes.
Mix ingredients into thick batter and spread into 10 X 16 pan or two 9 X 9 pans. Arrange fruit over batter (banana slices, blueberries or cooked apple slices).
Combine sugar and cornstarch. Slowly add scalded milk to beaten egg yolks. Stir in sugar mixture. Cook and stir in top of double boiler until custard coats spoon. Add vanilla. To one cup of custard, add chocolate bits. Stir until melted. Pour on cooled pie shell. Soften gelatin in cold water. Add to remaining hot custard. Stir until dissolved. Chill until slightly thick. Beat egg whites, adding sugar gradually until mixture stands in stiff peaks. Fold custard-gelatin mixture. Pour over chocolate layer and chill until set. Garnish with whipped cream or shaved chocolate.
Cream together shortening, sugar, egg, molasses and water. Add gradually flour and spices. Drop teaspoon size dough onto greased tins. Bake in 400° oven for 10 minutes.
Place frozen rolls in well-greased Bundt pan. Combine remaining ingredients and pour over rolls. Cover with foil and a towel. Let sit at room temperature overnight. Bake at 350° for 30 minutes. Cool slightly before turning out.
In large skillet cook chopped onion in the 1 tablespoon of oil till tender. Stir in undrained tomatoes, chili peppers, chili powder and garlic powder. Simmer, uncovered for 5 to 10 minutes or till slightly thickened. Meanwhile, place tortillas on a baking sheet; brush lightly with the 1 tsp. of oil. Bake in a 350° oven about 10 minutes or until crisp.
Peel, cut and cook potatoes until done. Boil eggs; peel and cut into small pieces. Drain potatoes and mix all ingredients together while potatoes are hot. I use a lot of pepper to season.
Put all ingredients in a 9 x 13-inch pan. Let stand overnight in refrigerator. Start in a cold oven. Bake 1 hour at 350°. Fifteen minutes before done, arrange cheese slices on top. Return to oven for remaining time. Serves 8 to 10.
Blend cream cheese until spreadable. Spread in 13 x 9 x 3 dish. Place sliced Monterey cheese on top of cream cheese. Spread drained cans of chili on top of Monterey cheese. Sprinkle cheddar cheese on top. Bake at 350 for about 20 minutes or until hot through and through. Serve with chips.
Cream shortening to soft, add sugar and cream until light and fluffy, add syrup and salt; beat well. Add eggs, one at a time, beating well each time. Stir in pecan halves. Pour into unbaked shell. Bake in 350° oven for 50 minutes.
Dissolve jello in boiling water. Break up cranberry sauce with a fork. Add to jello. Pour into mold and chill until almost set (very thick). Fold in apples and celery and return to refrigerator until firm. Unmold and slice.
Debone chicken and cook with onion. Wrap cooked chicken in crescent rolls. Place in buttered dish. Pour cream of chicken soup and chicken broth over chicken and rolls. Top with grated cheese. Bake at 350° for 30 minutes.
Cook macaroni until tender. Combine all ingredients into casserole dish. Top with 1/2 package of Mozzarella cheese. Bake at 375° for 30 minutes. Halfway through baking time, stir, thoroughly mixing in cheese.
Preheat oven to 350°. Butter shallow 2-quart casserole. In a large bowl, blend together soup, milk, salt and pepper. Add mushrooms, cooked vegetables and chicken. Mix well. Turn into casserole dish. Combine crumbs, thyme and butter. Sprinkle over top. Bake for 30 to 35 minutes or until browned and bubbly. Yields 5 to 6 servings.
Mix dry ingredients; add remainder and bake at 350° for 1 hour in loaf or tube pan.
Beat sour cream until frothy. Add egg yolks, flour, vanilla and sugar; beat well. Beat egg whites until stiff but not dry. Fold into sour cream mixture and put into a greased souffle dish. Bake for 25 to 30 minutes at 350°. Do not open oven during baking time. When done, serve immediately. Beat 1 cup egg whites with 2 tablespoons confectioners sugar until peaks form. Serve with souffle.
Dissolve yeast in lukewarm water. Add sugar, salt and shortening. Make stiff with flour. Punch down when doubled in size. Allow to double again and then punch down and make into rolls. Allow rolls to rise again. Bake in a 350° to 375° oven until brown.
Brown ground beef, drain and add Ro-Tel. Simmer uncovered until liquid is gone. Add drained beans to meat mixture. When ready to serve, toss with remaining ingredients.
Combine all ingredients in blender. Whirl until well blended. Garnish with pineapple wedge if desired. Serves 4.
Mix all ingredients together. Pour into a greased Bundt pan. Bake at 350° for 40 to 45 minutes. Moist; no frosting needed, but you can make a glaze with 1/4 cup Kahlua and 1 1/4 cups powdered sugar.
Beat cream cheese until fluffy. Add milk and chocolate syrup. Blend well. Dissolve coffee in hot water and add to chocolate mixture. Whip the whipping cream and fold into chocolate mixture. Pour into prepared crust. Freeze. Remove from freezer 10 minutes before serving. Top each slice with a dollop of Cool Whip and garnish with chocolate shavings or curls.
Preheat oven to 350°. Cook and drain noodles. Simmer zucchini slices in tomato sauce for 10 minutes. Brown meat and add to tomato zucchini mixture. Place on a layer of noodles. Add a layer of Ricotta cheese. Repeat layers, ending with a layer of tomato mixture. Dribble the olive oil over the top and sprinkle with grated Parmesan cheese. Bake at 350° for 1/2 hour.
Layer in a 9 x 13-inch baking dish the refried beans, sour cream and salsa. Layer cheese on top. Add jalapenos and banana peppers if desired. Refrigerate overnight and serve with tortilla chips for dipping.
Saute beef and onions. Turn off heat; add remaining ingredients. Cut off tops of 8 hard rolls. Take the inside out; add to meat mixture. Stuff rolls. Dot with butter. Bake at 350° for 20 minutes.
Combine all ingredients in the crock-pot to warm. Delicious and makes the house smell great!!
After chicken livers are cut into halves, make a thin cut into middle of each piece. Insert a slice of water chestnut into each cut. Wrap each piece of chicken liver/water chestnut in a half strip of bacon and secure with a toothpick. Place in a flat dish or storage container in one layer.
Mix sour cream and soup and fold into rice and dressing mixture. Put nuts on top 15 minutes before done in greased 9 x 13-inch dish. Bake at 350° for 45 minutes.
Mix all ingredients together well and bake about 35 to 60 minutes at 350° to 400°. Done when toothpick comes out cleanly.
Cover dough; let rise in warm, draft-free place until doubled. Divide in 32 pieces. Shape each into a ball around a cube of cheese; pinch to seal. Dip balls in butter. Layer seam side down in greased 8 x 4-inch loaf pan. Cover; let rise until doubled. Bake at 375° for 30 to 35 minutes until top is firm and golden brown. Remove from pan; serve warm. No slicing, just pull apart!
Cook together milk, eggs and sugar over low heat until thick. Add vanilla and cool. Spread half the crushed wafers in 9 x 13 x 2-inch pan. Pour cooled milk mixture over wafers. Layer pecans, 1 cup Cool Whip, strawberries and remaining Cool Whip. Top with remaining wafer crumbs.
Heat oven to 350°. Cook peppers in boiling, salted water; drain. Cook and stir ground beef and onion; drain fat. Stir in remainder of ingredients, using only 1 cup tomato sauce. Heat thoroughly. Lightly stuff each pepper with 1/2 cup meat mixture. Stand peppers upright in a greased 8 x 8 x 2-inch dish. Pour remaining tomato sauce over peppers. Cover; bake 45 minutes. Uncover and bake an additional 15 minutes.