HumbleIntelligence/food-ner-1-Million huggingface dataset:
Shake breasts in bag with mixtures of flour, curry and salt. Brown in vegetable oil and remove from pan. Stir in soy sauce, bouillon, onion, water, apricots, lemon juice and sugar in pan in drippings. Heat to boiling. Pour over chicken that has been removed and placed into casserole. You can prepare to this point ahead of time and refrigerate. Bake, covered, in 350° oven for 1 1/2 hours; serve over rice. Great company dish can be made ahead of time.
Spread croutons in bottom of 9 x 13-inch pan. Crumble cooked sausage over croutons. Sprinkle cheese over sausage. Mix 2 1/2 cups milk and eggs; beat with whisk. Pour over cheese. Refrigerate at least 2 hours or overnight. Mix soup with 1/2 cup milk and pour over top when ready to cook. Bake at 300° for 1 1/2 hours.
Mix all ingredients together. Put in a 13 x 9-inch casserole. Bake at 350° for 45 to 50 minutes.
Brown meat in wok (hot and quick) and then remove to dish. Reduce heat; add mushrooms, onions, garlic (more butter) and cook 3 to 4 minutes until onions are clear. Remove and add to dish.
Beat well the eggs and milk. Fry bacon or sausage and drain. Grease a 9 x 13-inch pan and pour in the meat. Layer with bread crumbs, cheese, green pepper and onion. Pour egg mixture over everything. Cover and put in a 350° oven and bake 50 to 60 minutes.
Cream butter and both	sugars. Add eggs and vanilla. Mix together with remaining ingredients. Roll into balls and place 2 inches apart on cookie sheet. Bake for 6 minutes at 375°.
In medium size mixing bowl, combine all ingredients; mix well. Pack into loaf pan (9-inch). Bake at 350° for 1 hour. Drain off excess fat. Cool slightly. Remove from pan onto warm platter. Garnish with mushroom caps and parsley sprigs. Serves 4 to 5.
Clean potatoes and peel (or not, to choice). Cut potatoes into 1-inch slices and arrange in a casserole dish with one layer overlapping on the edge. In saucepan, melt butter and add all other ingredients. Spread over potatoes and bake, covered, at 350° until tender. Uncover and bake until nicely browned.
Grate cheese; mix in soft cream cheese, salt, Worcestershire sauce and mayonnaise. Put in refrigerator; let firm. Roll into 2 small balls. Roll in chopped nuts.
Make cake according to directions. Pour into two 9 x 13-inch pans. Bake 20 minutes at 350°. Mix 1 cup evaporated milk and 1 cup sugar. Bring to a boil and add marshmallows. Stir over low heat until dissolved. Add shredded coconut and pour over hot cake. Then heat to boiling 1 1/2 cups sugar, 1/2 cup Carnation milk and oleo. Remove from heat and add chocolate chips. Stir over low heat until melted and pour over cake. Sprinkle with toasted almonds.
Preheat oven to 400°. Dissolve yeast in lukewarm water. Sift flour, soda, sugar into a large bowl. Cut in shortening. Add buttermilk, yeast (dissolved), stir and mix well. Let mixture (dough) stand in a warm place for about 15 minutes. Then pour out onto floured counter or cutting board. Roll out with floured rolling pin to about 1/2 inch thickness. Cut out biscuits and place in baking pan. Bake about 15 minutes. Makes about 30 biscuits. Happy Eating!
Heat oven to 400°. Grease pie plate, 10 x 1 1/2 inches. Mix chicken, spaghetti sauce, chilies and olives. Place 2 tortillas in pie plate. Top with 3/4 cup of the chicken mixture, 1/4 cup of the cheese and 1 tortilla. Repeat twice with 3/4 cup of the chicken mixture, 1/4 cup of the cheese and 1 tortilla. Top with remaining chicken mixture. Cover with aluminum foil and bake 30 minutes. Sprinkle with the remaining cheese. Bake, uncovered, about 15 minutes or until center is hot.
Preheat oven to 375°. Combine all ingredients. Divide evenly into 4 patties. Place on nonstick baking sheet. Bake for 30 minutes or until crisp and brown. Chill. Serves 2. This is a Weight Watchers recipe, 1 B, 2 P and 1/2 fat.
Mix butter and sugar, then add other ingredients. Bake at 250° for about an hour.
Mix sugar, cornstarch and cocoa with a small amount of milk. Scald remaining milk. Stir in sugar mixture and stir over medium heat until it starts to boil. Remove from heat and stir in butter and vanilla. Serve warm with cream. Serves 4 unless one is my brother, David.
Cook pasta; drain and rinse with cold water. Place in 7 quart container. Add remaining ingredients except cashews. Refrigerate until ready to serve. Add cashews and toss gently. Makes 25 (1 cup) servings.
Mix the first 3 ingredients; let set for 30 minutes. Bring to a boil; boil for 12 minutes. Remove from heat. Add the jello. Pour into jars and refrigerate.
Cook asparagus in boiling water to cover for 8 to 10 minutes or until crisp-tender; drain. In bowl, while warm, combine with well drained bean sprouts. Add dressing and toss lightly. Chill well. Spoon into lettuce lined bowl. Makes 4 servings. Per serving: 162 calories, 6 g protein, 10 g carbohydrate, 13 g fat and 0 mg cholesterol.
Mix all of the ingredients, except parsley, together. Place in individual shells or Corning dishes. Sprinkle with chopped parsley. Bake at 350° for 30 minutes.
Mix thoroughly until smooth. Add a few drops, if necessary. Squeeze through pastry tube or cut in narrow uniform lengths using a knife or pastry wheel or roll in a long roll and refrigerate, then cut in thin rounds and place pecan on top. Bake at 350° for 10 minutes.
Cook chicken in enough water to have 2 cups of broth left after cooking. Remove meat and line bottom of a deep dish with cut up chicken. Pour 1/2 cup milk over chicken. Pour and spread 1 can cream of chicken soup over chicken. Mix dressing with 2 cups broth until soft. Spread dressing over chicken, covering all of chicken mixture well. Place in a 400° oven for 55 minutes to 1 hour. When dressing is brown, it is done.
Cook ground beef, bacon and onions in a large skillet until meat is browned and onions are tender. Drain meat only if there is an excessive amount of fat. Stir in ketchup, salt, mustard and vinegar. Combine remaining ingredients in a 3 qt. casserole, stir in meat mixture and cover. Bake in a moderate oven at 350° for 40 minutes or until bubbly. Garnish with strips of bacon, if desired.
Add salt to eggs and beat until thick and lemon colored. Add sugar and brandy; continue to beat. Add sour cream and flour alternately, mixing well after each addition. Transfer to well floured board; knead until dough blisters. Cut dough in half; roll very thin and cut into strips about 4 inches long. Slit each piece in center; pull one end through the slit. Fry in hot fat until lightly browned. Drain on absorbent paper and sprinkle with powdered sugar.
Combine cream cheese, lemon juice and 1/2 teaspoon of vanilla; beat until creamy. Add the eggs one at a time with 1/2 cup of sugar. Continue beating until smooth. Place filling in prepared pie crust. Bake at 325 degrees for 25 to 30 minutes until firm.
Beat eggs. Place bread crumbs in separate bowl. Dip eggplant in egg, then in crumbs. Place on greased baking sheet. Bake at 350° for 30 minutes or until crispy cool. On bun, place lettuce, eggplant, red peppers, cheese and tomatoes. Sprinkle with dressing. Enjoy!
Split and remove the seed from jalapenos. When splitting them, don't cut in two. Leave them intact. Stuff with shredded cheese (only use 1/2 pound when stuffing), then close jalapenos back together. In a separate bowl, mix together the 1 pound of uncooked sausage, 1 cup Bisquick and the other 1/2 pound of shredded cheese. Take this mixture and roll or pat it around the stuffed peppers to make an egg shape, then put them on an ungreased cookie sheet and bake at 350° for 25 minutes or until brown.
Cut up the apples and spread them in an 8 x 8-inch baking dish. Melt the butter and stir in brown sugar. Add remaining ingredients. Stir and sprinkle over the apples, pressing in lightly. Bake at 350° for 30 minutes.
Marinate fish in pan with juice of lemon, Accent, seasoned salt and white pepper for about 2 hours in refrigerator. Melt butter in skillet. Shake flour over fish and cook in skillet until lightly browned. Add vermouth and simmer until flaky. Sprinkle with parsley.
Spread rice evenly in a lightly greased 3-quart casserole. Spoon vegetables over rice. Pour chicken broth and water over the vegetables. Cover and bake at 350° for 30 minutes. Remove from oven and stir well. Cover and bake another 30 minutes. Garnish with mushrooms and parsley, if desired. Yields 8 to 10 servings.
Drain juice from clams and keep in saucepan. Add cream cheese and flour. Heat until thickened. Add cheese and clams. Season with Worcestershire sauce, Tabasco, sugar, salt and lemon juice. Serve with Bugles.
Combine dry ingredients, then combine water and vegetable oil. Add liquid to dry ingredients; mix well. Add flour until dough is no longer sticky, kneading as you add flour. When dough is no longer sticky, allow dough to rise 30 minutes.
Dissolve yeast in warm water. Mix yeast with remaining ingredients except flour. Add flour. Knead for 7 to 8 minutes. Let rise for 2 hours. Roll like hot dog buns and bake for 20 to 25 minutes at 350°. Split with fork and toast under broiler until golden. Great with butter or cream cheese and served with coffee.
Mix potatoes, 1 cup of sugar, eggs, milk, vanilla and 1/2 cup of butter. Pour into baking dish. Combine brown sugar, flour, pecans and 1/3 cup butter. Sprinkle over potato mixture. Bake at 300° for 25 to 30 minutes.
Grease 13 x 9-inch pan. In large (3 quart) microwavable bowl, combine everything but the cereal until blended. Microwave on High for 3 to 5 minutes or until surface is bubbly. Add cereal, toss until well mixed. Press into pan. Cool.
Cream butter and sugar. Add egg, then flour, milk and flavorings. Chill dough. Roll and cut cookies. Sprinkle with sugar. Bake at 375° for 8 minutes.
Preheat oven to 450°. Mix baking mix, parsley, milk, cheese, butter & garlic powder until soft dough forms. Beat vigorously for 30 seconds. Drop dough by spoonful onto ungreased cookie sheet. Bake 8-10 minutes or until golden brown. Serve warm. Makes 8-10 biscuits.
Put flour and cornmeal in bowl. Add a couple of dashes of salt. Add water, stirring until the consistency of thick pancake batter. Drop by tablespoonfuls into hot oil. Turn once, browning on both sides. Drain on paper towels. Eat hot.
Combine all ingredients and pour into a casserole. Top with 2 cups Stove Top stuffing mix combined with 1/2 cup melted butter. Bake at 350° for 45 minutes.
Add all ingredients but cornflakes in greased 9 x 13-inch pan; mix well. Put crushed cornflakes on top evenly and bake at 350° for 1 hour.
Mix onions, bell pepper, celery, cheese, corn, green beans, celery soup and sour cream. Pour into buttered casserole dish. Top with margarine or butter and bread crumbs. Bake at 350 degrees for 45 minutes.
Heat oven to 350°. Lightly grease an 8-inch square pan. Combine flour and sugar. Cut in margarine until mixture resembles fine meal. Press into pan and bake 20 minutes.
Add pumpkin pie spice to dry ingredients. Combine molasses with water and mix in just enough to moisten dry ingredients.
Preheat oven to 375°. In small bowl, combine flour, baking soda and salt; set aside. In large mixer bowl, combine butter, sugar, brown sugar and vanilla; beat until creamy. Beat in eggs. Gradually add flour mixture. Stir in chocolate morsels and nuts. Drop by rounded measuring tablespoonfuls onto ungreased cookie sheets. Bake at 375° for 9 to 11 minutes or until light brown. Makes about 5 dozen (2 1/2-inch) cookies.
Mix Cool Whip and pistachio pudding mix. Add pecans and marshmallows.
Cook pie crust. Cool; set aside. Cook the first 3 ingredients until clear and thick. Add jello and food coloring; cool. Place freshly prepared and sliced strawberries into crust. Add cooled mixture. Top with whipped cream, if desired.
Prick the potatoes several times with fork. Bake at 400° for 1 hour or until done. Let cool. Cut potatoes in half lengthwise. Scoop out pulp. Melt butter in heavy saucepan over low heat. Add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add 6 cups milk. Cook over medium heat, stirring constantly, until mixture is thick and bubbly. Add potato pulp, salt, pepper, 2 tablespoons onions, 1/2 cup bacon and 1 cup cheese. Cook until thoroughly heated. Stir in sour cream. Add extra milk for desired thickness. Serve with remaining cheese, bacon and onions as garnish.
Preheat oven to 375°. In large bowl, mix sugar and butter until creamy. Beat in egg. Blend flour, baking soda and salt. Stir in chopped Butterfingers. Drop by teaspoon or tablespoon (depending on size cookie you want) onto ungreased cookie sheet. Bake 11 to 13 minutes or until lightly browned. Let stand on cookie sheet 2 minutes. Cool on wire rack.
Put roast in 1 cup water in roasting pan. Add bay leaves and oregano, salt and pepper. Cook at 350° until tender. During last hour, add carrots and potatoes that have been sliced.
Combine refried beans and taco seasoning mix. Spoon mixture into a 12 x 8 x 2-inch baking dish. Spread sour cream over bean mixture and top with cheese.
Heat oven to 350°. Generously grease bottom of a 9 x 5-inch loaf pan. Stir all ingredients except chips and nuts in pan with fork until moistened. Beat vigorously for 1 minute. Stir in nuts and chips. Bake until wooden pick inserted in center comes out clean (45 to 55 minutes). Cool 5 minutes. Loosen from pan and cool.
Combine shortening and sugar. Add eggs, flour and spices alternately with coffee. Fold in apples and pour into 9 x 13-inch cake pan. Bake at 350° until center springs back. Makes a moist cake. Can serve alone or with Cool Whip.
Peel the cucumbers. Cut each in half lengthwise. Scoop out the seeds and thinly slice the cucumbers. Sprinkle with salt and put into a large colander to drain for 30 minutes. Meanwhile in a large bowl, combine the yogurt, vinegar and herbs and season with salt and pepper to taste.
Cook macaroni; drain. Mix next 5 ingredients and add to macaroni. Turn into greased 1 1/2-quart casserole. Sprinkle with crumbs and garnish with tomato wedges. Bake at 375° for 20 minutes or until bubbly.
Toss all ingredients together. Refrigerate overnight for best flavor. Serve on lettuce as a salad or top with melted orange marmalade for a dessert.
Prick pastry shells with fork. Sprinkle pecans in bottom of shells and bake at 425° until golden brown. Mix cream cheese, powdered sugar and Cool Whip together. Spread half of this mixture over the bottom of each cooled pie shell.
Combine sugar and eggs, beating until creamy. Blend in salt, corn syrup and butter. Stir in pecans. Pour in pastry shell and bake at 350° for 50 minutes.
Put chicken in a 13 x 9 x 2-inch pan. Mix salt, pepper, chicken broth and soup together and bring to a boil. Combine rest of the ingredients and make a batter. Pour broth mixture over chicken and spoon batter over top. Bake for 25 to 30 minutes in 425° oven.
Over low heat, melt butter and chocolate. Turn off heat and add Milnot and eggs; stir well. Add salt, sugar, vanilla and cornstarch until smooth, then add coconut and pecans. Pour into unbaked pie shell. Bake at 350° for 40 to 55 minutes. This will make 2 regular pies or 1 deep dish.
Combine all ingredients and place in greased casserole. Sprinkle top with crushed potato chips. Bake 30 minutes at 400°.
In a large bowl, combine brown and white rice, chicken, onion and tomatoes. Season with salt and pepper. In a shallow, 2 1/2-quart casserole, place half the mixture. Cover with half the sour cream, chile strips, cheese and all the olives. Add a second layer with the remaining rice mixture, sour cream, chiles and cheese. May be covered and refrigerated up to 24 hours.
Combine flour and beer in a large bowl and blend thoroughly, using whisk. Cover bowl and allow batter to sit at room temperature for at least 3 hours.
Drain oysters. Combine cracker crumbs, salt, pepper and margarine. Sprinkle 1/3 in buttered casserole. Cover with a layer of oysters and repeat. Add Worcestershire sauce to milk and pour over contents. Sprinkle remaining crumbs on top. Bake at 350° for 30 minutes or until browned.
Brown and drain ground beef. Mix in onion soup mix, cooked rice and water. Simmer 10 to 15 minutes.
On wax paper thoroughly stir together flour, baking powder, soda, salt and sugar. In a medium mixing bowl beat eggs slightly; beat in banana puree and butter. Add flour mixture; stir just enough to combine. Fold in walnuts. Turn into a buttered loaf pan (9 x 5 x 3-inch). Bake at 350° until cake tester comes out clean, about 55 minutes. Turn out on wire rack; turn right side up, wrap tightly with Saran wrap.. Store overnight before slicing. Serve with butter or cream cheese.
Dissolve jello and sugar in hot water, then add cold water, lemonade and pineapple juice. Freeze overnight in small containers, i.e., quart Tupperware bowls, 24 ounce cottage cheese containers, 8 ounce Cool Whip containers, takes several. Prepare punch approximately 45 minutes before time to serve. Place frozen punch in punch bowl and pour 2 bottles of the ginger ale over frozen punch. You may save one small container of frozen punch to freshen up the punch when you pour the last bottle of ginger ale into the punch bowl. Will serve approximately 45 to 50 people.
Put all ingredients, except the last four. Bring to a boil. Reduce heat, cover and simmer for 1 1/2 hours. Cut up cabbage and add with sugar and vinegar. Remove meat. Cut into bite size pieces. Discard bones. Season to taste. Garnish with dill.
Dissolve cubes in hot water. In saucepan, melt margarine; blend in flour. Add broth slowly, stirring. Cook on medium heat until thick, stirring constantly. Add other ingredients and heat until mixture bubbles. Serve over biscuits, rice or toast.
Pour the orange juice or Kool-Aid into the ice tray. Next, put the plastic over the ice tray and put toothpicks in. Put in freezer for about 1 1/2 hours. Take out of freezer and you have Ice Pops.
Combine and mix well. Bake in 2 layers at 325° for 25 to 35 minutes, until done. Let cool; cut layers in half to make 4 layers.
Put butter and brown sugar in 8 or 9-inch skillet. Cook until waxy. Put pineapple slices in bottom of skillet to cover bottom. Mix other ingredients together. Pour over pineapple. Bake at 350° for 20 to 30 minutes. Let set in skillet 2 or 3 minutes. Turn out on plate.
Preheat oven to 350°. Mix together well the cream cheese, eggs, sugar and vanilla extract. Set aside. Slice the cookie dough rolls into 1/3-inch slices. Place slices of one roll into a 9 x 13-inch baking dish; press dough together to cover the bottom of the baking dish. Spoon the cream cheese mixture evenly over the dough. Top with slices of the remaining package of cookie dough. Bake for 45 to 50 minutes or until golden and the center is slightly firm. Remove from the oven, cool and refrigerate. Slice and serve.
Melt butter in large skillet; spread cabbage over butter. Arrange potatoes in a layer over onions. Sprinkle potatoes with caraway seed. Break beef over potatoes. Season with salt and pepper. Pour tomato sauce over all. Cover and cook over low heat for 30 to 35 minutes, until potatoes are tender and meat is cooked through. Makes 4 to 6 servings.
Prepare instant pudding mix and blend in Cool Whip. In a 9 x 12-inch baking dish, layer pudding mixture and graham crackers. Top with cherry pie filling and cool 2 hours. Serve chilled.
In large mixing bowl, beat butter on medium speed of an electric mixer about 30 seconds or until softened. Add sugar; beat well. Add eggs, one at a time; beat well after each. Stir together flour, baking soda and salt. Add to mixture alternately with buttermilk; beat well after each. Stir in pecans and lemon peel; pour batter into a greased, floured 9 x 5 x 3 loaf pan; spread evenly. Bake in 350° oven for 1 1/4 hours or until toothpick inserted in center comes out clean. Cool 10 minutes on wire rack. Remove from pan and cool completely. Serves 16.
Cover whole cucumbers with boiling water. Allow to stand overnight and repeat this procedure on the next three mornings. On the fifty day, drain and slice in 1/2-inch slices. Combine sugar, spices, salt and vinegar. Bring to a boil and pour over cucumbers. Let stand 2 days. On the third day, bring to a boil and seal in hot, sterilized jars.
Beat together cream cheese, 2/3 cup sugar, eggs and 1/2 teaspoon vanilla until smooth. Pour mixture into buttered 9-inch pie plate. Bake in preheated 350° oven for 25-35 minutes (till puffy and brown around the edges). Cool cheesecake 20 minutes.
Grease and flour an 8 or 9-inch square pan; set aside. Separate eggs. Add soda to egg yolks and mix. Add remaining ingredients, except for egg whites to	yolk mixture. Mix thoroughly. Beat egg whites until fairly stiff and fold into cornmeal mixture. Pour into prepared pan and bake 50 minutes at 350°.
Press hash browns between paper towels to remove moisture. Press hash browns onto bottom and up sides of a 9-inch pie plate to form a crust. Drizzle melted butter over potatoes. Bake in a 425° oven for 25 minutes or until golden brown. Remove from oven. Reduce oven temperature to 350°.
Melt butter in frying pan or wok. Add beaten eggs and stir to keep cooked egg pieces small. Stir rice and meat, mixing thoroughly. Add soy sauce and stir until color of rice is fairly uniform. Add vegetables and continue to cook until heated. Meat and vegetables are optional. You may add several kinds or leave out all together. Serves 4.
Scald milk and a little orange rind. Beat 1 whole egg and 1 egg yolk with salt, 6 tablespoons sugar and nutmeg. Pour hot milk into egg mixture. Add bread. Turn into 1-quart baking dish. Set in pan of hot water and bake in a 350° oven for about 35 minutes or until just barely set. Just before serving, top with meringue made from remaining egg white, 2 tablespoons sugar and a few drops of almond extract. Garnish with bits of red jelly.
Preheat oven to 350°. Cream together first 4 ingredients. Then add egg and vanilla to mixture. Sift together the next 3 ingredients. Add the last 5 ingredients. Mix all together well. Drop by teaspoonful on greased cookie sheet. Bake at 350° for 10 to 15 minutes.
Cook spaghetti as directed. Put cooked spaghetti, with bottle of Italian dressing poured over it, in a large bowl, in icebox to cool.
Melt all ingredients and then stir in crab meat. Very rich, but delicious.
Mix sour cream and whipping cream in medium saucepan. Beat on medium with electric mixer until blended. Gradually add sugar and beat well. Cook over low heat until warm. Dissolve gelatin in water. Add to cream mixture and remove from heat.
Preheat oven at 350°. Grease an 8-inch square baking pan. In a small bowl, mix the brown sugar, flour and walnuts. Stir in melted margarine until well combined. Reserve 1/3 cup crumbs. Pat remaining crumbs gently into pan. Bake 12 to 15 minutes.
Mix all ingredients together	and bake at 375° for 1 hour. Uncover, add sprinkle of paprika and bake for another 15 minutes.
Beat egg whites until slightly stiff. Add sugar, vanilla, baking powder, Ritz crackers and walnuts. Mix well and pour in greased 9-inch pie plate. Bake at 350° for exactly 25 minutes. Allow pie to cool to room temperature, then cover with Cool Whip. Refrigerate 2 hours before serving.
Beat pudding, sugar and milk until smooth. Fold in Cool Whip. Lightly butter a 9 x 13-inch pan. Place a layer of whole graham crackers on bottom. Top with half of the pudding mixture. Add another layer of crackers and the rest of the pudding mixture. Cover with another layer of crackers. Spread chocolate frosting on top of crackers. Refrigerate for at least 4 hours before serving. Keep refrigerated.
Mix all ingredients together and put in casserole dish, put cheese on top and bake for 20 minutes at 325 degrees. Serve with crackers. Can be made in advance and frozen.
*For 1/2 cabbage or 1 small cabbage, use 1 heaping tablespoonful.
Mix first 4 ingredients together. Boil next 4 ingredients together. Pour liquid over dry ingredients and mix well, then mix baking soda with buttermilk. Add to first ingredients. Add eggs and vanilla. Pour into 9 x 13-inch pan and bake at 350° for 18 to 20 minutes. (Not a thick batter, watch closely).