HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix flour, salt and pepper in a plastic bag. Add one or two pieces of chicken at a time in the bag and shake to coat thoroughly. In large frypan, place oil and heat to high temperature (425°). Add chicken, skin side down, and cook for 10 minutes, turning often or until brown on all sides. Reduce heat to medium-low, cover and cook about 20 minutes longer or until fork inserts into chicken with ease. Serves 4.
Add baking powder and nuts to crumbs and mix well. Beat egg whites until stiff. Add sugar and flavoring to egg whites. Fold in dry ingredients. Put in a greased and floured pie pan; bake for 30 minutes at 325°.
Spread cream cheese on dinner plate and pour bottle of cocktail sauce over cream cheese. Crumble crab meat on top of the cocktail sauce. Serve with crackers.
Cream shortening and butter; gradually add powdered sugar. Cream well. Add egg and vanilla. Beat until fluffy. Sift flour with soda and cream of tartar. Stir in pecans. Drop small spoonfuls (or shape into small balls) on ungreased baking sheet. Bake at 400° for 8 to 10 minutes or until creamy tan. If you like, roll in powdered sugar while hot. Makes 6 1/2 to 7 dozen cookies.
In a large bowl, combine the first 6 ingredients. Blend at low speed until completely moistened (about 1 minute). Beat 2 minutes at medium speed. Spread batter in a greased and floured 9 x 13-inch pan.
Layer first four ingredients in bottom of Bundt pan. Melt oleo. Mix sugar and cinnamon in separate bowl. Dip Rhodes dinner rolls into oleo and then in sugar mixture. Layer in Bundt pan. Cover and let rise for 12 hours. Bake at 350° for 30 minutes. Let cool 15 to 20 minutes and remove from pan.
Cream butter and sugar, add eggs and beat. Add boiling water to cocoa, then add to sugar and butter mixture. Then vanilla and flour. Put soda in sour milk or clabber and stir well. Add last to first mixture. Grease and flour two round cake pans. Use a bit of flour and cocoa so as not to leave a white crust. Bake in a 350° oven for 30 to 35 minutes or until a toothpick comes out clean from center. Ice with a chocolate icing.
Mix sugar, applesauce, eggs, cocoa and coffee. Beat well. Add dry ingredients and then vanilla and milk. Beat well. Bake at 350° for 30 to 35 minutes.
Saute onion in oleo. Mix with water, soup and broccoli in casserole dish. Pour cheese over mixture. Bake 45 minutes at 350°.
Melt butter and 1/3 cup milk together. Mix this with cake mix. Put 1/2 mixture in a 7 x 11-inch pan and bake at 350° for 8 minutes. Melt caramels and rest of milk together. Spread chocolate chips on baked cake mixture. Cover with caramel mixture. Spread rest of cake mixture on top of all this and bake at 350° for 12 minutes. Bake one day ahead.
Mix sugar, water and syrup. Boil until syrup will form thread. Pour syrup into 3 egg whites, beaten stiff. Pour slowly and continue beating until all syrup is added. Continue beating until mixture begins to get stiff. Add 1 teaspoon vanilla and chopped pecans. Drop by teaspoon on foil or wax paper.
Heat oven to 375°. Bake pastry shell 10 minutes. Remove from oven. Reduce to 325°. In saucepan over low heat melt chips with butter.
Dissolve jello in boiling water; cool. Add crushed pineapple, 7-Up, marshmallows and bananas. Chill until firm. In a small saucepan, mix sugar and flour. Add reserved pineapple juice and egg; cook until boiling, stirring. Take off heat and add butter and prepared Dream Whip. Spread on jello.
Place chicken, water, celery, onion and seasoning in Dutch oven. Cover and simmer for 2 hours. Remove chicken and strain liquid. Remove skin and bones from chicken. Cut meat in small pieces. Return stock to Dutch oven. Add noodles. Cover and cook until tender, about 20 minutes. Add chicken, meat and parsley.
Saute onions and celery in butter. Add soup, lemon juice and nutmeg. Add chopped chicken. Break up spaghetti over this and pour broth over all. Boil, cut to low and cook 10 minutes. Put in casserole dish and cover with cheese. Bake at 350° for 15 to 20 minutes.
Cook sugar, syrup and peanut butter until it comes to a boil. Don't cook	very long. Add vanilla and cereal. Place on cookie sheet by spoonfuls and cool if you can before someone eats it!
In a large bowl, combine the carrots, raisins and red pepper. Toss. Add the parsley and cumin; toss again. Add the vinegar, honey, salt and pepper. Toss one more time. Makes 3 cups.
Cream butter, sugar, egg and vanilla, then add dry ingredients. Spoon on cookie sheet. Top with pecans and bake for 25 minutes at 350°.
Combine tomatoes, celery, onion, green pepper and salt. Let stand overnight. Drain in colander; do not press vegetables. Place vegetable mixture in kettle. Add sugar, brown sugar, pepper, mixed spices (in a cloth) and vinegar. Bring to boil. Reduce heat and simmer, uncovered, for 15 minutes. Put in jars and seal. Process in boiling water for 10 minutes. Makes 5 1/2 pints.
Scald the 3 cups of milk; stir in cornmeal and molasses. Cook over low heat until thickened, stirring constantly. Remove from heat; add everything but cold milk. Pour into buttered baking dish. Bake at 300° for 30 minutes. Add cold milk; do not stir. Continue baking at 300° for 2 hours. Serve with whipped cream.
Put everything in a food processor and blend. Bake in pie pan at 400° for 10 to 15 minutes. Serve with crackers.
In saucepan, combine sugar, cornstarch and lemon rind. Whisk in 1 cup water until smooth. Cook over medium heat, stirring frequently, for 3 to 5 minutes, or until mixture is boiling and thickened. Gently fold in peaches and blueberries. Spoon into baked pie shell. Refrigerate for 1 hour.
In a saucepan, brown ground beef. Cook onion and garlic (use shortening, if needed). Stir to separate meat; pour off fat. Add vegetable soup, dry mustard, Worcestershire sauce and rice. Bring to a boil; stir and cover. Cook over low heat 10 minutes or until liquid is absorbed. Stir often. After cooking, to keep warm, place in warm oven until served. Makes 3 cups.
Use 1/2 can mushroom soup in bottom of dish. Layer asparagus, peas, 1/2 of eggs and crushed crackers; alternate the same for the second layer. Mix the other half of soup with asparagus juice and pour over the top. Take a knife and pull mixture away from sides of casserole dish so liquid can be absorbed. Top with cheese and bake for 30 minutes at 350°.
Make the whole hamburger; cut it up. Make noodles. Put grease in pot and put noodles in there. Turn stove on for half an hour and cook noodles. When it's done past the half an hour you can take the noodles out. Cook hamburger for 2 hours. When it's done you put the hamburger into the noodles and then put some hot sauce onto it-whatever kind you want and that's all.
Melt butter in 9 x 13-inch pan. Add water; sprinkle sugar evenly in pan. Arrange nuts and coconut on sugar mixture. Mix cake mix as directed on box. Pour over mixture in pan. Bake at 350° for 40 minutes. Let stand for 5 minutes for topping to begin to set. Turn upside down onto large plate or cookie sheet. Serve with whipped cream.
Heat oven to 350°. Grease baking sheet. Set aside. Cream 1/2 cup Crisco, cream cheese and milk in medium bowl at medium speed of electric mixer until well blended. Beat in brown sugar. Beat in 1/2 cup preserves. Combine flour, baking powder, cinnamon and salt. Mix into creamed mixture. Stir in 1/2 cup nuts. Drop 2 level measuring tablespoonfuls of dough into a mound to form each cookie. Place 2-inches apart on baking sheet. Bake for 14 minutes. Cool on baking sheet 1 minute. Remove to cooling rack. Cool completely before frosting.
Pare and remove seeds from cucumbers. Cut into large chunks; salt. Let stand 3 hours and drain. Mix remainder of ingredients in saucepan. Add the cucumbers. Simmer until the cucumbers are easily pierced with a fork. Pack them in jars and cover with syrup.
Spread Ranch dressing over baked pizza dough. Layer remaining ingredients (lettuce, tomatoes, bacon and cheese). Chill up to 2 hours. After that, it becomes soggy. (Can add carrots, mushrooms, broccoli and peppers before bacon and cheese.)
Cream butter. Add soda, salt and cocoa; mix well. Add sugar; cream well. Add egg, beaten well. Sift flour and baking powder together. Add alternately with milk to creamed mixture. Place dough in refrigerator to chill; roll thin on floured canvas and cut with a 2-inch cookie cutter. Bake on greased cookie sheet at 350° for about 8 to 10 minutes. Makes about 5 dozen double cookies. Put cookies together with mint frosting.
About 3 hours before serving or day ahead: Preheat oven to 350°. Grease and flour 10-cup fluted baking mold or 10-inch Bundt pan. Into large bowl, measure all ingredients, except confectioners sugar. With mixer at low speed, beat ingredients until well mixed, constantly scraping bowl with rubber spatula. Increase speed to high; beat 2 minutes, scraping occasionally. Pour batter into pan. Bake 55 to 60 minutes until toothpick inserted in center of cake comes out clean. Cool cake in pan on wire rack 15 minutes. Remove from pan and cool on rack completely. Sift confectioners sugar on top before serving. Makes 16 servings.
Grease a 9 x 5 x 3 inch loaf pan, line bottom with wax paper, grease paper. Sift flour, baking powder, and salt. In a large bowl cream butter with sugar until fluffy. Beat in eggs one at a time until fluffy again. Stir in flour mixture alternately with mashed bananas. Fold in pecans and orange rind. Pour into prepared pan. Bake in a preheated oven to 325° for one hour and 20 minutes or until golden and a wooden toothpick inserted in the center comes out clean. Cool in pan on a wire rack for 10 minutes. Loosen around edges with a knife. Turn out onto rack. Peel off waxed paper. Let cool completely. Wrap and store overnight.
Mix all ingredients together and pour in greased pan. Bake at 400° for 25 minutes.
In a large skillet, melt butter. Add beef and onion; cook until beef is lightly browned. Stir in flour. Add tomato paste, salt, chili powder and pepper. Remove from heat. Add cheese and olives. Spread evenly over bottom of a 9 x 12-inch baking pan. Prepare muffin mix according to package directions. Spread over beef mixture. Bake in a preheated 400° oven for 30 to 40 minutes. Let stand 5 minutes. Loosen around edges and invert onto a serving platter. Yield: 8 servings.
Blend a little Big Red with both cans of Eagle Brand milk using a mixer. Pour mixture in freezer containers, then pour remaining Big Red. It's ready to freeze.
In a bowl, combine flour and sugar. In pan, combine butter, cocoa and Coke. Heat to boiling and cool. Pour over flour and sugar. Stir. Add buttermilk, eggs, baking soda and vanilla. Mix well. Add marshmallows. Put in a 9 x 13-inch cake pan and bake at 350° for 40 minutes. Remove from oven and frost while cake is still hot.
Brown turkey or chicken in butter in a 10-inch skillet. Mix milk with gravy mix; pour over turkey or chicken. Add frozen vegetables. Bring to a boil. Reduce heat; cover and simmer 15 minutes, stirring occasionally. Stir in 4 ounces egg noodles, cooked.
Put bread slices into a large bowl. Add cold water to cover; let soak 10 minutes. In another bowl, whisk oil, vinegar, salt, garlic and pepper until blended. Drain bread and press out excess water. Tear into small pieces and add olive oil and wine vinegar to mixture. Add tomatoes and onion; toss to mix. Let stand at least 30 minutes or up to 4 hours. Stir in basil before serving. Garnish with basil leaves. Makes 10 servings.
Brown meat and onion together. Drain. Pour sauce in a large casserole dish. Place a mixture of cheese, meat and onion inside each tortilla. Roll up and place on sauce. Mix sour cream and soup together. Pour over dish. Heat at 350° until warm and cheese melts, about 30 minutes.
Cook spaghetti; drain. Stir margarine into hot spaghetti. Stir in Parmesan and eggs. Form spaghetti mixture into a "crust" in a buttered pie plate. In a skillet, brown ground beef, onion and green pepper. Drain excess fat and add tomatoes, tomato paste, sugar and garlic salt. Heat and cook until bubbly. Spread cottage cheese over the crust. Spread meat sauce over the cottage cheese. Top with Mozzarella. Bake at 350° for 30 minutes.
Mix together the chicken, broth, soup and vegetables. Spread in oblong baking dish.
Prepare pasta. Chop onion and carrots. Slice cabbage coarsely (about 8 cups). Over medium heat in hot oil, cook onion and carrots until tender. Add cabbage, tomatoes, instant broth and 6 cups water. Heat to boiling and reduce to low. Cover and simmer 30 minutes or until cabbage is very tender. Add cooked pasta, red and white kidney beans with their liquid, frozen spinach and seasonings. Over high heat, cook until spinach is completely thawed and mixture is hot. Makes 8 servings.
In a saucepan, combine cooked hamburger, onion, canned items and taco seasoning. Simmer for 15 minutes. Serve with grated cheese on top.
Preheat oven to 350°. Brown sausage with onion. Beat eggs in separate bowl. In large bowl, add pancake mix, eggs, drained sausage mixture, Ricotta, Mozzarella, basil and parsley. Pour into greased pan. Sprinkle lightly with grated cheese. Bake for 25 to 35 minutes or until golden brown. Cut into squares and serve.
Mix first three ingredients together, using a wire whisk. Set aside. Combine sugar, flour, baking powder and salt, then add reserved mixture. Batter will be lumpy. Add blueberries.
Mix all together; pour into 8 x 8-inch pan. Bake at 350° for 45 minutes. Recipe can be doubled, but should be baked in 2 pans. Serves 6.
Combine the apple, raisins, celery, and walnuts. Mix well. In small bowl, combine the Cool Whip with the mayonnaise. Mix well and stir into fruit salad. Makes about 4 servings.
Preheat oven at 350°. Mix flour and cinnamon, soda and salt. Make well in the center. In separate bowl, mash thawed, drained raspberries with sugar. Add eggs and oil. Pour in flour mixture well. Mix well. Pour into 2 greased and floured 9 x 5-inch loaf pans. Bake one hour. Serve with cream cheese or fruit butter.
Lightly grease bottom only of a loaf pan. Blend all ingredients on medium speed. Bake at 350° for 60 to 65 minutes or until toothpick inserted in center comes out clean. Cool.
Preheat oven to 350°. In a large mixer bowl, beat margarine and sugar until fluffy. Add eggs, one at a time, beating well after each addition. Stir in jam and preserves. Stir together dry ingredients; add alternately with buttermilk to jam mixture. Turn into well-greased and floured pans (three 9-inch pans). Bake for 40 minutes, or until wooden toothpick comes out clean. Cool 5 minutes; remove from pans. Cool completely. Frost with Maple Frosting. Garnish with nuts, if desired.
Mix jello in boiling water. Add gelatin, lemon juice, strawberries and red food coloring. Place 1/3 of mixture into mold. Tupperware works well. Set until firm. Add green food coloring to sour cream, place on top of set mold. Spoon the rest of jello over mold. Set until firm. Great to bring to a Christmas party!
Brown chicken in butter. Add onions, shallots, carrots, garlic, fresh and dry parsley, minced onions and brandy. Stir for 10 minutes. Add peppers, thyme, bay leaf, flour, bacon, salt and pepper. After 10 minutes, add wine and cook for 1 1/2 hours on low heat. Add mushrooms after 1 hour. Add water as needed; season to taste.
Mix together soft bread crumbs, ground meat, milk, salt and pepper and shape into meat balls. Mix Worcestershire sauce, sugar, water, catsup and onions. Pour over meat balls. Cook 1 hour at 350°. Cook with top on so there is more juice. Can be made a day ahead. When ready to use, take off grease before reheating. Serve over rice or potatoes.
Blend cream cheese and milk; add beef, green pepper, onion and sour cream. Place in pie plate. Saute pecans in butter and sprinkle on top and bake at 350° for 20 minutes. Serve with chips.
Bake pie shell 5 minutes in 350° oven. Combine sugar, flour, oleo, salt and egg yolks. Beat until smooth; add lemon juice and milk and beat well. Beat egg whites until stiff. Gently fold into first mixture. Pour into cooled pie shell and bake at 350° for 40 minutes or until filling is firm. This bakes like a cake but the inside is like a pie.
Preheat oven at 350°. Grease 9 x 12-inch pan. Beat egg whites and cream of tartar until very stiff, then add sugar and vanilla. Slowly fold in crushed crackers. Pour batter into a 9 x 12-inch pan and bake for 25 minutes. Let cool, then spread on blueberry pie, topped with Dream Whip and nuts.
Mix cake mix, 1 stick butter and 1 egg. Pat into pan, 9 x 13. Mix together powdered sugar, 1 stick butter, cream cheese and 2 eggs. Pour over top of other mixture. Bake 55 minutes at 300°. Top with pecans.
Mix the sugar, flour, salt, milk and yolks. Cook in double boiler until thick. Then add the mixture to the beaten egg whites and add remaining ingredients.
Mix first 9 items together and put in casserole. Sprinkle top with cheese and potato chips. Heat in oven for 25 minutes at 350°.
Preheat oven to 350°. Pound chicken breast to 1/2 thickness and lay on cookie sheet. Combine mustard and dill in small bowl. Mix well spread mustard mixture evenly over the inside of chicken breast. Top each breast with a slice of Swiss cheese. Then tuck and roll them up. Place beaten eggs in a flat dish and bread crumbs in another. Dip rolls into the beaten eggs, then the bread crumbs. Heat margarine in skillet and saute until golden brown. Place breast into a 9 x 13-inch baking dish that's been coated with vegetable spray. Sprinkle with Parmesan cheese; bake for 25 minutes. Yield: 12 servings.
Combine the first three ingredients and press into a 9 x 13 x 2-inch pan. Bake at 350° for 15 to 20 minutes. Cool.
Add finely minced garlic and salt to tahini. Mix in lime juice until completely absorbed. Add water and mix. Set aside. Blend garbanzo beans in a blender or food processor until they are smooth. Add garbanzos to tahini mixture, then the cayenne. Add some of the reserved bean juice if consistency is too thick. Add more salt or cayenne if necessary and put in a wide shallow bowl. Spread with olive oil and sprinkle with chopped cilantro. Serve with warm pita bread.
Cook rice with water on medium heat until all water is gone. Turn to low. Stir the rice. Cover for 15 to 20 minutes; set aside. Beat eggs, one at a time; fry in large skillet with 1 tablespoon of butter. Cut into strips and set aside. Chop onion; fry in small amount of oil until it is clear. To this, add the chopped meat of choice and cook until the meat is done. Set aside.
Wash and sort cranberries. Slice oranges into quarters. Core and quarter apples. Grind cranberries, oranges and apples in grinder with coarse blade or in food processor. Add sugar. Adjust to taste. Best if made 2 weeks in advance. Keep refrigerated. Will keep 8 to 10 months in airtight container.
Mix by hand eggs, sugar, flour, margarine, pineapple, coconut and vanilla. Pour into unbaked pie shell and bake at 350° for 45 minutes or until set and brown. Makes 8 servings.
Slice cucumbers. Do not peel. Slice onions. Dissolve salt in water and pour over sliced vegetables. Let stand 3 hours and drain. Combine vinegar, sugar and spices and bring to boil. Add drained vegetables and heat to boiling point, do not boil. Pack in hot jars and seal.
Combine cornstarch, water and sugar together in saucepan. Cook until thick; add jello. Stir well and let cool. Pour over peaches in baked pie shell.
Thaw bread overnight in refrigerator. Mix all other ingredients in pan. Heat on low until butter is melted and everything is well mixed. Do not heat to a boil. Grease 13 x 9-inch pan. Tear loaf of bread dough into small pieces and put in cake pan. Pour pudding mixture over the bread pieces. Tear second loaf and put on top of poured mixture. Cover and let rise 2 1/2 hours. Bake at 350° for 27 to 30 minutes. Remove from oven and turn over onto cookie sheet. Let it sit 5 minutes before removing the pan.
Cut cauliflower in flowerets and parboil in salted water. Cool. Cut pickles in pieces. Mix all ingredients together. Let stand for approximately 1 day in icebox. Mix and stir 2 or 3 times during the day. Put into jars.
Bring sugar, starch, syrup and water to a boil. Add and dissolve gelatin.	Cool mixture until it begins to thicken.
Combine fruit, gelatin, apple juice and sweetener. Cook 20 minutes or until fruit is done. Add sure-jell. Cook 2 minutes. Remove from heat. Put in sterile jars and seal. Try these combinations: peaches and raspberry gelatin, apple and orange gelatin, or figs and strawberry gelatin.
Combine all ingredients, except catsup, mushrooms and cheese; mix just until combined (do not overmix). Spread on wax paper to form a 9 x 12-inch rectangle about 1/2-inch thick. Sprinkle cheese and mushrooms over meat. Then, using wax paper to start, roll meat, jelly roll fashion. Place seam down on roasting rack. Spread catsup on top. Cook, uncovered, about 16	minutes on High. Let stand 10 minutes before serving. Serves 6.
Beat together cottage cheese, cream cheese and Blue cheese until they are smooth and creamy. Gradually beat in whipping cream, beating until thickened. Stand colander in a bowl and line with several thicknesses of cheesecloth. Pour in cheese mixture. Tie cheesecloth at top. Let drain overnight in refrigerator. Untie cloth and turn ball out onto a plate. Remove cloth. Decorate top of cheese with lemon or mint leaves. Surround cheese with assorted crackers, apples and pears. Brush fruit lightly with lemon juice or ascorbic acid color keeper to keep from turning brown. Yields 6 to 8 servings.
Preheat oven to 325°. Cream butter and powdered sugar together in bowl (should look like pudding). Add vanilla; gently stir. Add flour, one cup at a time. Beat mixture until all ingredients are thoroughly combined. Add nuts and blend all together. Shape into a large ball. Shape into small 1-inch balls and place on ungreased cookie sheet. Bake for 20 to 25 minutes until light golden color (do not overbake, do not brown). Remove from oven and allow to set for 1 minute. Roll or shake hot cookies in confectioners sugar until coated. Cookies may be stored up to 6 weeks in cookie tins or container (cool storage). Recipe makes 40 to 45 (1-inch) ball cookies.
Take your 2 slices of bread. Spread peanut butter on one side and jelly on the other side. Serve with a cold glass of milk.
Make crust of crushed saltines and melted butter. Saute onions, put on top of cracker crust. Sprinkle on top of onions, cheese. Add scalded milk, beaten eggs, salt, pepper and pour over onion cheese layers. Bake at 350 degrees for 1/2 hour or until set.
Combine cocoa and food color. Cream together the butter, oil and sugar. Beat in the eggs. Mix in the cocoa and food coloring mixture. Combine flour, baking soda and salt. Add to cocoa mixture alternately with milk. Stir in the vinegar and the vanilla. Pour into two baking dishes. Bake for 35 minutes at 350°.
Put turkey on rack in roaster. Add 3 cups water and vegetables. Preheat oven to 450°. Put turkey in oven and cook at 6 minutes per pound at 450°. Turn oven off, but leave turkey in. Cook late at night and leave in oven until morning. Your have juicy, tender turkey and lots of good broth.
Combine all ingredients except almonds. Mix well until blended. Spoon into ovenproof baking dish. Sprinkle with almonds. Bake at 375° for 15 minutes. Serve with Triscuits or crackers.
Combine water and sugar in saucepan on hot stove. When water is hot, add cream of tartar. When this begins to boil, break soda crackers into fourths and drop into the water. Gently push under for about 5 minutes. Pour into prepared pie shell. It will seem thin, but will thicken as it bakes. Cover generously with butter and cinnamon. Place top crust on and bake at 400° for 1/2 hour.
Mix and cook over medium heat until thick. Serve over 1 serving of toasted bread.
Lightly skillet-brown chops and set aside. Line bottom of shallow baking pan, large enough to add chops so they will lie flat, with raw rice. Top with chops. Top each chop with large onion slice, then large, unpeeled lemon slice. Add undiluted consomme. Cover with foil and bake at 325° until consomme is absorbed and chops and rice are done, approximately 1 hour. Discard lemons. Mix onions and rice and serve as side dish with chops.