HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt together first 4 ingredients. Pour melted ingredients over cereal and coat thoroughly. (Stir gently while coating or cereal will be crushed.) Put powdered sugar into paper bag. Pour chocolate-coated cereal in and shake until thoroughly covered with powdered sugar. Store in an airtight container. Does not need refrigeration if used within a short period. If it is to be kept longer, keep in refrigerator (especially in hot weather), or may be frozen.
Wash chicken and pat dry. Heat oil in large skillet; saute chicken until it is well browned. Remove chicken from skillet. Add onion and garlic; saute for 3 minutes. Stir in flour, salt and pepper. Add bay leaf, broth and tomatoes. Mix well and add 3/4 cup water. Return chicken and sweet potatoes to skillet; simmer, covered, about 40 minutes, until chicken and potatoes are tender.
Combine 2 eggs, 2 cups sugar, oil and pumpkin; mix well. Combine flour, pie spice, soda and salt in large bowl; make well in center. Pour pumpkin mixture into well; stir just until dry ingredients are moistened. Spoon half of batter into 24 paper-lined muffin cups. Combine cream cheese, 1 egg and 1 tablespoon sugar; mix well. Spoon over partially filled muffin cups. Spoon remaining batter over cream cheese mixture carefully, spreading to edges. Sprinkle 1 teaspoon Pecan Streusel Topping over each muffin. Bake in a 350° oven 20 to 25 minutes or until toothpick inserted in center of muffin comes out clean.
Combine first 5 ingredients in a plastic bag. Shake to mix well. Brush both sides of chicken with buttermilk. Place in bag of crumbs and shake to coat. Place chicken on broiler pan, which has been sprayed with vegetable spray. Bake at 400° for 45 minutes. Yields 6 servings. Per Serving: 200 calories; 75 mg. cholesterol; 3 gm. fat; 110 mg. sodium.
Cut shortening into flour. Beat egg and add water, vinegar and salt. Mix thoroughly and add egg mixture to flour mixture; mix as usual. Form into ball or log and refrigerate. If you want to freeze, refrigerate several hours, cut into sections and freeze.
Mix together shortening, brown sugar, egg and syrup. Mix flour, soda and salt. Stir together cinnamon and allspice. Put all ingredients in mixing bowl in order given and mix well. Drop into greased cookie sheet and flatten with a wet fork. Sprinkle powdered sugar on top. Bake for 10 to 12 minutes at 375°. Makes about 70 to 80 cookies.
Combine cake mix, sour cream, oil and sugar. Blend well. Add eggs one at a time, mixing after each. Bake at 350° for 45 to 55 minutes. Cool 15 minutes, then remove from pan.
Combine margarine and cheese. Mix well. Add flour and pepper and mix, using hands, as it is stiff. Using star design, press through cookie press onto slightly greased cookie sheets. Cook at 300° for 30 minutes. Yields 48 straws.
Soak beans overnight. Boil with a pinch of soda until skins peel by blowing on them. Drain. Alternate beans, vegetables and pork, cut into 2-inch squares, in bean pot. Cover with water and bake in slow oven at least 12 hours. Add water as necessary to keep moist.
Combine sugar, cocoa, milk and butter in saucepan. Bring to a boil; boil for 1 minute, stirring constantly. Remove from heat. Stir in remaining ingredients, mixing well. Drop by tablespoon onto waxed paper. Cool, then serve.
Cook eggs in hot boiling water for 10 minutes. When cool, cut eggs in half lengthwise, scoop out yolk with spoon. In a small bowl, mash yolk with a fork and add remaining ingredients except paprika. Blend together. Spoon mixture back into egg whites and sprinkle with paprika.
Mix first 5 ingredients together. Sprinkle jello over top. Mix well and refrigerate several hours or overnight.
Wash tomatoes with stem on. Put in quart jars. To each quart jar, add 1 clove garlic, 1 stalk celery, 1 hot pepper and 1 head fresh dill, 1 teaspoon dill weed or 2 tablespoons dill seed. Combine remaining ingredients. Bring to full boil and fill jars to 1/2-inch from top. Adjust lids. Process in boiling water bath for 5 minutes.
Mix meal, flour, soda, salt and milk and mix well. Beat 5 eggs well. Mix in eggs. Bake in 450° oven, not too brown. Boil chicken until tender with lots of water. When cooked, remove from broth. Pick from bones. Mix cornbread with broth (not too soupy). Add some biscuits or light bread, crumbled into small pieces, but not too many. Add eggs (beaten) to bread mixture. Mix in onions, celery and chicken. I add 1 can of cream of chicken soup and 1 can of water, if needed. Bake at 350° or 450° until lightly browned. Serve with giblet gravy and cranberry sauce.
Chop onion, celery and garlic and cook in oil until onions are limp. Add tomato sauce, undrained kidney beans, water and all seasonings. Cover and cook very slowly for about 30 minutes or until mixture thickens slightly. Meanwhile, cook the macaroni until tender according to package directions. Drain. Just before serving, stir into the bean tomato mixture. Serves 4. Sprinkle top with grated Parmesan cheese if you like.
Dissolve jello in boiling water. When it starts to congeal add other ingredients. Be sure to rinse and drain the shrimp first.
In a large bowl combine all ingredients, mixing well. Spoon into 8 ounce plastic cups. Cover and freeze 4 hours or until ready to serve. Let stand at room temperature for 30 to 45 minutes before serving.
Mix. Bake at 350° for 45 minutes until bubbly. You can double with 1 chicken if you really have to stretch.
Place coconut and nuts on a 15 1/2 x 10 1/2 x 1-inch baking pan. Bake at 350° until lightly toasted, about 10 minutes, stirring frequently. Cool.
Mix frozen peas (do not cook), chopped onion, diced tomatoes, sugar and mayonnaise together. Top with shredded cheese, then bacon bits. Serve cold.
Reserve juices from pineapple and oranges. If necessary, add enough water to make 1 cup of liquid. Mix with pudding and pie filling. Heat, stirring constantly, until mixture thickens. Cool and pour over fruit mixture. Stir well. Chill 3 to 4 hours before serving.
Melt butter in pan to be used in baking bread. Coat pan with melted butter, then add remaining butter to other ingredients. Mix all ingredients well, pour into pan. Bake at 350° for 45 minutes or until done.
Mix all ingredients together, except Ritz crackers and margarine. Put in casserole dish (9 x 13-inch glass). Cover with Ritz crackers mixed with melted butter. Bake at 350° for 30 minutes.
Saute celery, onions and garlic in butter. Cook sausage and drain fat. Add remaining ingredients to sausage. Mix in sauteed onions, celery and garlic. Place in casserole and bake at 325° for 1 1/4 hours.
Mix sugar, water, corn syrup and salt together in a heavy saucepan. Cook rapidly to 238° or soft ball stage. Remove from heat. Beat egg whites until they hold stiff peaks. Pour 1/3 of syrup over egg whites, beating vigorously. Continue cooking remaining syrup until it reaches 270° or the hard ball stage. Pour over egg white mixture, beating constantly. Finish beating by hand until mixture is creamy and will hold its shape when dropped from a spoon (about 5 minutes). Add nuts and flavoring. Drop from teaspoon on waxed paper or pour into a box lined with foil. Cut into pieces if a box is used. Store tightly covered.
Use a glass pyrex dish 9 x 13 or larger. Mix black cherry Jello, 3/4 cup hot water, and 3/4 cup cold water. Pour first layer in pan and let set over night. Using the cherry Jello mix with 1/2 cup hot water, 1/2 cut cold water and 1/2 cup sweetened condensed milk. Pour into pan and let set overnight. Repeat alternating water and milk mixtures until all 7 layers are complete.
Melt butter. Saute celery, bell pepper, onion and mushrooms. Add paprika, salt, nutmeg, pepper, pimiento, stock and chicken. Bring to a boil and add spaghetti and cheese. Stir until cheese melts.
Pour pineapple and cherry pie filling in casserole dish, mix together. Spread dry cake over pineapple and cherry layer. Pour melted butter over cake mix. Sprinkle chopped nuts on top. Bake at 350 degrees for about 40 minutes.
I add a little alum to help crispness. Bring the syrup ingredients to a boil. Add vegetables. Heat thoroughly, but do not overcook. Can in sterile jars. Makes a crisp pickle.
Mix cream cheese, pineapple and pecans. Spread each slice meat with mixture and roll from long side. Place seam side down in dish. Cover and chill in refrigerator several hours. Slice in bite size pinwheels with toothpick stuck through each. Can be made a few days ahead.
Mix together first 5 ingredients until well blended. Stir in nuts. Pour into pie shell. Bake at 350° for 55 minutes or until a knife inserted halfway between center and edge comes out clean.
Melt butter in baking dish. Mix together flour, sugar, baking powder and salt. Add milk. Pour mixture into baking dish containing the melted butter. On top, pour can of fruit. Bake at 375° for 30 minutes or until brown on top.
Mix all ingredients in large bowl. Pour into a greased 13 x 9 baking dish. Cover with topping mixture. Bake at 350 for 35 minutes.
Boil chicken in salt water and powdered curry until tender. Take skin off and pick meat off the bone. Thicken the broth. Cook curry rice. Serve chicken and gravy over the rice, have oranges, raisins, apple and chutney as side dishes to stack on top. Serve California vegetables and rolls.
Preheat oven to 350°. Mix the ground chuck, onion, bread, A.1. steak sauce, egg and milk together and shape. Spread the catsup over all the meat loaf. Sprinkle parsley over the meat loaf. Bake for approximately 1 hour at 350° or microwave for approximately 30 minutes or more.
Mix all ingredients well. Allow to stand at least 8 hours before serving. Serve with chips, vegies, etc.
Sprinkle 2/3 cup coconut into bottom of crust. Set aside. Spread remaining coconut in an even layer on shallow pan. Toast at 350° for 7 to 12 minutes or until golden brown, stirring often. Pour milk into medium bowl, add pudding mix and beat with wire whisk for 1 or 2 minutes. Pour into crust. Refrigerate at least 2 hours. Spread whipped topping on pie, then sprinkle with toasted coconut.
Mix ingredients (except celery), stirring until well mixed, in a small bowl. Cover and refrigerate 3 to 4 hours, until set. Also, cut celery and refrigerate. Stuff celery about 1/2 hour before you are ready to serve.
Trim crusts from bread and spread with cream cheese on each piece. Roll up and cut into thirds. Stir sugar and cinnamon together. Dip each roll into melted butter, then into sugar and cinnamon mixture. Try not to dip ends of roll in butter and sugar. Place roll, seam side down, on ungreased cookie tray. Bake at 350° for 12 minutes.
Beat cream cheese, powdered sugar and almond extract. Preheat oven to 375°. Separate dough into 8 triangles. On ungreased cookie sheet, arrange triangles in a circle with pointed ends out and bottoms (opposite ends) overlapping. Leave a 3-inch circle in middle. Spoon cheese mixture onto bottom of triangle, spoon pie filling on top. Fold 1 triangle over so tip touches bottom corner, press outside edge to seal. Repeat. Brush top with milk. Sprinkle sugar on top. Bake 15 minutes.
Preheat oven to 350°. Roll out pastry 1-inch larger than original size. Spray deep quiche pan with Pam. Line pan with pastry and dust lightly with flour. Beat eggs. Add mayonnaise, cornstarch, Mrs. Dash and nutmeg and mix well, then add rest of ingredients and stir well. Pour into large pastry-lined quiche pan or two regular size pans. Bake at 350° for 45 to 60 minutes or until knife inserted in center comes out clean. Let cool before cutting.
Mix salad dressing and rosemary in shallow bowl. Add pork, coating well. Marinate in refrigerator for 6 to 8 hours, then drain. Grill over hot coals for 15 to 20 minutes or until done to taste.
In large saucepan, combine butterscotch chips and peanut butter; heat until melted and smooth. Add rice cereal; stir until well coated. Press half of mixture into a buttered 8-inch square baking pan. Chill in refrigerator while preparing fudge. Set remaining cereal aside. Combine over hot (not boiling) water, chocolate chips, sugar, butter and water. Stir until melted and smooth. Spread over refrigerated cereal mixture. Spread remaining cereal over top of chocolate. Press gently. Refrigerate until firm (about 1 hour).
Brown hamburger, onion and salt in skillet. Cook egg noodles as directed on package. Mix hamburger mixture, egg noodles, soups, corn, pimento and sour cream together. Put in dish and cook for 30 minutes at 350° or 400°. Sprinkle with cracker crumbs before putting in the oven.
Sift flour, salt and sugar together. Cut in shortening with pastry blender. Add beaten egg and milk which have been mixed together. Mix and shape into ball. Lightly roll pastry into circle 1-inch larger than pie plate. Pat out air bubbles, fold edges under and crimp. Prick entire crust before baking. Bake at 450° for 12 minutes or until golden brown. Make more than one pie shell.
Cook ground beef and drain. Add taco seasoning mix. Add other ingredients. Bake at 350° for 30 plus minutes. This recipe freezes well.
In large bowl, combine beans, corn, rice, cheese, red pepper, celery and green onions. Set aside.
Blend butter, brown sugar and flour together as pie dough. Add nuts and coconut. Mix together. Put in 9-inch pan; do not roll. Bake 12 to 15 minutes at 375°.
Butter 2-quart casserole dish. Add apples, sprinkle with water. Mix first 6 ingredients with pastry blender. Sprinkle over apples. Cover with foil and bake 1/2 hour at 350°. Remove foil and bake an additional 1/2 hour.
Preheat oven to 350°. Beat eggs and sugar in medium bowl. Add corn syrup, butter and vanilla. Mix well. Stir in pecans. Pour into pie shell. Bake 50 minutes until set. Makes 8 servings.
Mix 1/2 cup sugar, milk, flour and vanilla. Heat 1 cup sugar, strawberries and water to dissolve sugar. Melt butter in a 9 x 9-inch Pyrex baking dish. Add mixture to butter. Pour heated strawberries over mixture. Bake for approximately 30 minutes.
Blend all ingredients, except corn flakes and 1/4 cup butter. Pour into 9 x 13-inch dish. Top with corn flakes and butter. Bake at 350° for 45 minutes.
Mix Miracle Whip, sugar, Parmesan cheese and green onions. Refrigerate overnight. Fry and crumble bacon. Cut up cauliflower and broccoli. Pour dressing over vegetables. Add bacon. Mix well.
Preheat oven to 375°. Wash chicken breasts; remove skin if you like. Season with salt, pepper and 1/2 of the tablespoon of garlic powder. Mix flour and corn meal together and coat chicken breasts. Melt butter on bottom of a baking pan and sprinkle the rest of garlic powder on melted butter. Place chicken breasts in pan and cover with foil. Bake 20 minutes. Remove foil, turn chicken breasts over and bake until golden brown, about 15 minutes. Serve.
Drain pineapple; coat with confectioners sugar. Roll in coconut. Keep in refrigerator until ready to serve.
Combine flour, Parmesan cheese, paprika, salt, oregano and dry mustard, stirring well. Dip chicken in milk and dredge in flour mixture. Heat 1-inch of oil in large skillet. Add chicken; fry approximately 5 minutes on each side. Drain on paper towels.
Beat eggs well and add sugar. Add flour to almond flavoring. Add melted butter and beat for 1 minute. Pour into greased 9 X 9 inch pan. Bake at 350 for 20 to 30 minutes. Before baking sprinkle with sugar (red or green for the holidays). Try 325 degrees for 15 to 20 minutes in a larger pan.
Combine the first 5 ingredients; let stand while preparing remaining salad ingredients. Gently toss together all ingredients. Makes 12 servings.
Cook noodles and drain. Put half in a large casserole dish. Mix browned ground beef, tomato sauce and mushrooms. Set aside. Combine cottage cheese, cream cheese, sour cream, green pepper and onion. Spread cheese mixture on noodles in dish. Add other half of the noodles. Spread meat mixture over top and bake at 350° for 45 minutes to 1 hour.
Mix first 3 ingredients with a wire whisk until smooth; add vanilla and spices and stir in. Stir in melted margarine and fruit. Pour into a lightly greased dish. (If desired, you may sprinkle with spices instead of adding to batter.)
Ice with 1 box powdered sugar, juice of orange, 1 tablespoon butter and 1 tablespoon grated rind of orange. These are drop cookies. Makes 5 dozen.
Skin and wash turkey. Cut up onion. Brush turkey with Texas Pete. Wrap in foil. Put in crock-pot. Cook on low for 12 hours.
Brown meat; cook onion, celery and green pepper in a little butter. Cook noodles and drain. Combine all ingredients except mushroom soup. Put into a casserole. Pour the mushrooms on top. Top with bacon or slices of butter. Bake at 325° for 1 hour. Very good!
Wash cabbage and separate 12 large leaves. Drop leaves into boiling salted water, cover and cook 3 minutes. Drain and dry well. Combine beef, onion, oats, egg, salt, pepper and milk. Divide into 12 parts and place on cabbage leaves. Roll leaf around meat and fasten with toothpicks. Place in baking dish.
Wash trout; wipe dry with paper towel. Squeeze lemon juice over inside of trout. Dip into milk and then flour. Fry in shortening which is warm. Add salt and pepper. Cook for 10 minutes on each side over a low fire. When cooked on one side, keep pouring grease on cooked side. When flaky, remove to warm platter and keep warm. Add more butter to pan and saute almonds until golden. Add remaining ingredients and let it cook down a little. Pour over trout and garnish with lemon and parsley.
In a large bowl, beat cream cheese until fluffy. Beat in condensed milk, pudding mix, cold milk, and vanilla until smooth. Fold in 1/2 of the whipped topping. Line the bottom of a 13 x 9-inch dish with vanilla wafers. Arrange sliced bananas evenly over wafers. Spread with pudding mixture. Top with remaining whipped topping. Chill.
Cream sugar and Crisco. Add egg. Sift together flour, baking powder, soda and salt. Add to mixture. Add vanilla. Mix well. Fold in coconut and Wheaties. Drop on greased cookie sheet. Bake at 375° for 10 to 12 minutes.
Boil the water and sugar together. Add rest of ingredients. Add the cold ginger ale just before serving. Serves 30 people.
Lightly salt and pepper dove. Roll in 1/2 cup flour and brown in hot oil in a Dutch oven. Remove dove;	add 2 tablespoons flour	to the oil and brown to make a roux. Add onions and saute. Add water and stir well. Add dove and cook over low heat about 40 minutes or until tender. Avoid overcooking, as the meat will separate from the bone.
Whip the first 4 ingredients together. Add salt and flour. Roll dough into ball. Dip into 2 slightly beaten egg whites, then roll into 2 cups nuts. Bake at 375° for 5 minutes. Take out of oven and make thumbprint on middle of cookie. Return to oven for 7 minutes more. Decorate with colored icing in thumbprint.
Mix together all ingredients. Sprinkle garlic salt to taste. Refrigerate 2 to 3 hours; drain. Serve with chips.
Cut cheese into cubes. Place in saucepan with 1/4 cup butter. Heat over medium stove until melted and smooth, stirring often. Place vegetables in a 1-quart casserole dish. Pour cheese mixture over and mix well.
Heat soup with 1/4 cup butter and mix. Add sour cream. Grate potatoes. Layer potatoes, onions, cheese, corn and soup in a 9 x 13-inch buttered pan. Add layer of cheese last. Bake 45 minutes at 350°.
Boil giblets in water until tender. Chop very fine and add to bread, onion, apples, salt, pepper, garlic and sage or any other seasoning you prefer. Add water until stuffing is just moistened. Stuff goose and place in roasting pan. Pour melted butter over goose. Cover and roast at 325° until tender, about 25 minutes, per pound of meat.
Mix cream cheese, sour cream and taco seasoning together. Spread on 12-inch platter. Layer remaining vegetables and cheese in order given. Sprinkle with taco sauce and decorate top with black olives. Serve with taco chips.
Fry bacon until crisp, drain and remove. Add rest of ingredients and cook over low heat 10 minutes or until vegetables are crisp-tender, stir occasionally. Add 1 teaspoon of salt and 1/2 teaspoon of sugar and a little of pepper. Remove to serving dish and sprinkle with crisp bacon crumbled over top.
Brown ground beef and place in the bottom of a baking dish. Add onions, tomatoes, green peppers, cheese and soup. Top with Tater Tots. Bake for 1 hour in a 350° oven.
Heat butter over low heat. Add olive oil, parsley, garlic and lemon juice. Add salt and pepper to taste. Cook about 3 minutes, then remove from heat. Add shrimp to mixture and let stand about 30 minutes.
Sort and wash peas; place in large pot. Cover with 2-inches water above peas (let soak overnight). Drain peas. Add 5 cups water and remaining ingredients. Bring to boil. Cover; reduce heat and simmer 1 hour or until tender.
Saute garlic and onion in some olive oil until brown. Add ground meat and cook until crumbly. Drain fat. Add tomato paste, the bouillon cubes (crumbled) and flour. Cook for 1 minute. Add the wine, water, tarragon, salt and pepper. Cook over low heat for 15 minutes.
Boil rice. Heat oil; scramble eggs. Add scallions and meat. Add rice, soy sauce, salt and m.s.g. Cook 7 minutes.
Pour boiling water over margarine, sugar and salt. Let cool slightly. Cover yeast with 1/2 cup lukewarm water to dissolve. Add beaten egg to margarine, sugar and salt mixture. Dump into flour. Add dissolved yeast; mix well. Cover tightly with foil and place in refrigerator until firm. About 2 to 3 hours before baking time, roll out and cut. Place on greased pan. Brush rolls with melted margarine. Cover and let rise. Bake at 450° until brown.
Butter 6 slices of bread on one side. Cut in 1-inch cubes (can use more than 6 slices of bread, depending on how thick you want your pudding). Stir all the rest of the ingredients in the bread cubes and mix well. Sprinkle nutmeg on top. Bake approximately 40 minutes until set.
Drain corn; mix all veggie ingredients together. Bring last 5 ingredients to a boil. Pour liquid ingredients over veggies. Let set overnight.
Cook broccoli according to package. Drain. Add cheese. Melt oleo in skillet and add cracker crumbs. Stir until lightly browned. In greased 1 to 1 1/2-quart baking dish, add broccoli and cheese mixture, ending with crumbs on top. Bake at 350° for 30 minutes.
Add salt to 1 gallon boiling water and pour over cucumber cubes. Let stand 1 week. Stir each day. Drain and rinse thoroughly. Add powdered alum to 1 gallon boiling water and pour over cucumbers. Let stand 24 hours. Drain and rinse. Heat together 2 quarts vinegar, 8 pints white sugar and spices. Drain, reheat and pour over cucumbers for 3 days. On 4th day, heat syrup and pour over cucumbers that have been placed in sterilized jars. Put lids on and process in boiling water bath 10 minutes. Makes 14 pints.
In skillet cook and crumble the sausage. Drain well on a paper towel. In a heavy bottomed pan, melt cheese. Add milk, cooked sausage and other ingredients. Serve in a chafing dish with Tostitos.
Cook the cabbage leaves until limp in boiling water; let cool. Combine the salt, pepper, ground meat, rice, onion, egg and poultry seasoning and place in leaf. Roll up. Use toothpicks if you have to. Put the oil in a large frying pan or Dutch oven. Put in the rolls. Pour the tomato sauce over the rolls. Combine the brown sugar, water and lemon juice and pour in over the rolls. Simmer, covered, 1 hour, basting occasionally. Add more tomato sauce, if you use chicken filling. Makes 6 servings.
Sprinkle dry soup in well-greased casserole skillet. Put raw rice over this. Lay meat over rice. Mix soup and water; pour over meat. Bake at 325° for 1 1/2 hours, covered the first hour. Remove cover; sprinkle with paprika to brown the last 1/2 hour.
Saute beef, onion and green pepper in oil until brown. Add mushrooms and tomatoes; simmer. Add gravy and simmer 10 minutes. Combine cooked noodles with beef mixture; add pepper to taste. Place in casserole dish and sprinkle with cheese. Bake at 350° for 30 minutes.
Cook together the pineapple, jello and sugar for 1 minute; then chill. Whip cream and lemon juice, then add chilled and thickened fruit mixture. Use baked pie shell or graham cracker crust.
Mix dry cake mix, butter and egg with fork until well blended. Press into 9 x 13-inch pan, forming about 1 inch rim up side of pan.