HumbleIntelligence/food-ner-1-Million huggingface dataset:
Marinate chicken in buttermilk overnight. In a large bowl, combine flour, Parmesan cheese, herbs, spices, salt and pepper. Roll each chicken piece in spicy flour mixture and place on a rack in roasting pan. Bake at 400° for 40 minutes or until fork-tender.
In a skillet, cook ground beef and onion until beef is brown and onion is tender. Combine beef with corn, soup, pimento and 2 cups cheese. Pour into greased 2-quart casserole dish. Sprinkle remaining 1/2 cup cheese on top. Bake at 350° for 30 to 40 minutes. Serve with rice and cornbread. Makes 4 servings.
Beat together butter and sugar until light and fluffy. Blend in banana, egg whites and vanilla. Gradually add dry ingredients, mixing well. Stir in nuts and place in muffin pans. Bake at 350° for 20 minutes.
Combine ingredients except for jalapenos. Do not cover. Microwave on High for 3 minutes, stirring once. Add jalapenos and microwave another 3 minutes, or until it just begins to boil, stirring once. Drain off excess liquid and refrigerate to chill. Serve cold with tortilla chips or poultry.
Place zucchini in a pan with a very small amount of water. Cook 6 minutes. Remove from heat and add sugar, pineapples and juice and lemon juice. Place back on heat and bring to a boil for 6 minutes. Remove from heat and stir in apricot Jell-O. Stir until dissolved. Put in freezer containers and seal. Let set one day and store in freezer.
Roll vanilla wafers fine. Add melted butter. Mix well. Soften cream cheese and whip. Blend in powdered sugar. Whip Dream Whip with cold milk. Add to cream cheese mixture. Top with rest of vanilla wafer mixture. Chill for 2 hours.
Grind onions and hot peppers. Squash up tomatoes. Mix all together. Bring to a boil and simmer for 3 hours.
Pat softened cookie dough into a greased 12-inch pizza pan. Bake at 350° for 13 minutes. Cool. Whip the cream cheese with powdered sugar; spread over cooked dough. Add sliced fruit by rows: grapes, oranges, bananas, strawberries, peaches and kiwi. Warm lemon juice, water and preserves. Spread over fruit. Refrigerate until chilled.
Remove and discard casing from ham. Score top of ham in a diamond design and stud with cloves. Place ham in a shallow baking dish and arrange pineapple slices over top. Pour ginger ale over ham and evenly sprinkle each pineapple slice with cinnamon. Bake ham at 325° for 25 to 30 minutes, or until thoroughly heated. Cut into 12 slices and serve. Exchanges: 2 meats.
Gently stir 1/3 cup sugar over a low heat in a heavy skillet until sugar melts and is a golden syrup. Immediately pour syrup into bottom of six custard cups. Beat eggs until bubbly. Slowly add remaining sugar into beaten eggs and mix well. Stir in salt. Slowly heat milk until a film forms across the top (this is called scalding). Do not boil! Gradually pour milk into egg and sugar mixture. Be sure to stir constantly while pouring in the milk so the eggs do not cook. Stir in vanilla extract. Set oven at 325°. Carefully pour custard mixture into cups. Place in baking dish. Add boiling water to depth of 1/2 the cup. Bake for 40 minutes or until silver knife inserted in edge comes out clean.
Mix together in frying pan. After it's all fried up put in a big dish, cover with shredded pizza cheese. Bake at 350° until brown.
Melt fat or oil for frying. Combine corn meal, flour and seasoning. Blend egg, 1/4 cup milk and oil. Add to dry ingredients and mix lightly. Add more milk if needed to make thick batter. Dip wieners in batter and fry in deep hot fat about 3 minutes. Drain on paper towels. Insert sticks in one end of wiener if desired.
Melt shortening on low heat; add milk, salt and 1/3 cup sugar. When cooked, add 3 cups flour. Reserve 2 more for later.
Bake potatoes in a 350° oven for 1 hour. Do not wrap in foil. When done, cut in half lengthwise and scoop out inside.
Beat pudding and milk. Beat in cool whip. Beat in softened cream cheese. Roll out frozen oreos into consistency of dirt (processor okay to use). Alternate dirt and pudding. Start and end with dirt layer. Put gummie worms, etc. through the layers as you are layering pudding and dirt. Refrigerate for 3 hours. Stick in flower and serve with a trowel.
Combine cake mix, 2 eggs and melted butter. Mix well and pour into a greased 13 x 9 x 2-inch pan. Spread batter evenly. Mix the remaining 2 eggs, powdered sugar and cream cheese. Pour over the first layer and smooth evenly. Bake at 350° for 35 to 40 minutes. Do not overbake. It usually does not look done.
Put 1/2 crumbs in bottom of 8 1/2 x 11-inch pan. Cream together cream cheese, margarine and powdered sugar. Mix together milk and pudding. Let thicken. Mix together pudding and cheese mixture and Cool Whip. Pour over crumbs. Top with remaining crumbs. Let chill several hours.
Grease sides and bottom of Bundt pan. Break rolls in three and drop in pan.
Trim ends off green beans. Cut squash in thin slices, 3-inches long. Cook beans in water, covered, for 3 minutes. Add squash. Cook 2 minutes longer or until beans are tender. Drain well.
Bring all ingredients to a boil, except cucumbers. Let cool, then pour over cucumbers that have been placed into a gallon jar. Put in refrigerator; let set about 2 weeks before eating.
Preheat oven to 350°. Grease 13 x 9-inch baking pan. In large bowl, cream the shortening, brown sugar, eggs and vanilla extract. Slowly blend in flour, baking powder and salt. Mix until well blended. Fold in chocolate chips, walnuts and coconut. Spread the mixture evenly in pan. Bake 20 to 25 minutes. Let cool before cutting into bars. Makes 18 bars.
Cook giblet and neck with stalk of celery for 1 1/2 to 2 hours in 4 cups of water. Remove from heat and pick meat from neck and chop giblets. Reserve broth. Combine drippings and flour. Stir until smooth. Gradually add giblet stock and eggs while cooking over low to medium heat. Cook until desired thickness. Stir in meat pieces. Add salt and pepper to taste.
Soften cream cheese; place in the center of a 9 or 10-inch plate, or in a small bowl if you prefer. After carefully washing the apples, cut into bite size wedges (8 to 10 wedges per apple). Sprinkle with Fruit Fresh to prevent darkening. Pour a generous amount of caramel topping over cream cheese and sprinkle with chopped walnuts. Arrange apples around the cream cheese. Dip the apples into the cream cheese, being sure to include the topping. The taste is a delicious surprise!
Drain juice from beans. Put into baking dish and add the rest of ingredients. Bake, uncovered, at 400° for 1 to 1 1/2 hours.
Mix all ingredients and pour into 9 x 16-inch ungreased pan and bake in a preheated 350° oven for 1 hour.
Mix all ingredients in a large bowl. Pour in a 9x13 inch pan. Bake at 300 until done, about 50 to 55 minutes; test with toothpick.
Brown meat in electric skillet or large frying pan in oil or drippings. Add soup and water. Cover and simmer until meat is fork-tender (about 1 hour). Continue to add water as needed to make gravy. Salt and pepper to taste.
Cook cornbread and rice as usual; set aside. Clean peppers and halve, then put in pan of water and boil for 10 minutes. When peppers have boiled, drain on paper towel. Brown ground beef, onion and some bell pepper bits until beef is done. Drain off fat. Mix all ingredients together and fill peppers. Place strips of bacon on peppers and bake about 45 minutes in 350° oven. Can also use chicken broth to get desired consistency.
Brown meat; add seasonings and tomatoes. Cook until tomatoes are mixed in well. Cook potatoes by package directions. Place meat mixture in casserole. Top with potatoes and sprinkle with cheese. Bake at 350° until brown.
Mix the first 4 ingredients; mix thoroughly. You can shape these into patties to fry on the stove, bake in the oven or sizzle on the grill. This recipe also can be used as a meat loaf or as meat balls for spaghetti sauce. You may put on your favorite slice of cheese, if you desire cheeseburgers, or serve plain. Fry, bake or grill to the doneness that you desire, then serve plain or with your favorite entree. Sit back, smile and enjoy, but please, you can't count the calories with this recipe for my cheeseburgers!
Mix together and boil to soft ball stage. Stir in nuts. Coat the nuts; spread on wax paper to cool.
In a large salad bowl, place half the greens, onion, peas and cheese. Sprinkle with half the sugar. Dot with 3 tablespoons mayonnaise. Repeat layers. Cover and refrigerate at least 2 hours. Add bacon and toss just before serving.
In a large bowl, mix vanilla pudding according to directions and add 3/4 of the cool whip. Blend until smooth. In another large bowl, place wafers, sliced bananas and cover with pudding and continue to layer the wafers, bananas, and pudding until all is used and top with 1/4 of the cool whip.
Boil eggplant in salted water, drain and mash. Saute onion, garlic and pepper in bacon grease. Add eggplant and cook 5 minutes. Stir in bread crumbs, egg, milk, butter, salt and pepper (to taste). Pour into casserole dish, sprinkle top with cracker crumbs and dot with butter. Bake at 375° for 30 to 40 minutes.
Combine rye flour, yeast and 3 1/2 cups white flour in large bowl. Stir to mix. Combine salt, margarine, molasses, milk and water in saucepan and heat to very warm (approximately 130°). Add heated liquid to the flour-yeast mixture. Stir to moisten. Use as much of the cup of white flour to knead dough until smooth and elastic. Cover and let rest for 10 minutes. Knead and divide into 2 balls. Shape into long loaves. Place on a greased baking sheet and cover with dry towel. Let rise until doubled. Brush with egg white diluted with 1 tablespoon water. With a sharp knife lightly cut diagonally across top of each loaf 3 times. Sprinkle with sesame seed, if desired. Bake at 375° for 35 minutes.
Cook overnight in crock-pot. Cook 2 cups rice. Serve sausage mixture over rice. Very good on cold day.
Combine the first 4 dry ingredients. Add eggs and melted butter. Mix all the above ingredients. Pat it into and up the sides of a 13 x 9 x 2-inch baking dish.
Slice potatoes into a 9 x 11-inch casserole dish. Arrange pork chops over the potatoes. Combine the soups and pour over the pork chops and potatoes. Cover with foil. Bake at 350° for 1 hour. Serves 4. (Taken from Aunt Bee's Mayberry Cookbook)
Crumble yeast in water with sugar; let stand until dissolved. Mix flour, 2 tablespoons sugar and margarine as for pie crust; add egg yolks, sour cream and yeast. Knead to soft dough; refrigerate overnight. Roll out on lightly floured board to about 1/2-inch. Cut small circles with doughnut cutter; put on cookie sheet, rounds touching. Let rise until double. Make imprint in center of each and fill with pie filling. Bake at 375° for 25 minutes.
Put everything in a pan, except Doritos; let mixture get hot. Mix well. Pour crushed Doritos in a 13 x 9 x 2-inch pan. Pour in mixture. Top with cheese. Put in oven at 350° and bake until cheese is melted.
Heat honey, orange juice and margarine until margarine melts and syrup is warm. Store in honey-type squeeze bottle (for easy heating and pouring). Serve warm over pancakes or waffles. Store in refrigerator.
Core apples (do not peel) and cut into sixths. In skillet, melt margarine. Add apples, sugar, vinegar, salt, cinnamon, nutmeg and cinnamon candies. (Candies are for red color as well as flavor.) Cook slowly (mostly uncovered) for about 45 minutes to 1 hour. The apples will have cooked out part of their juices. Stir carefully and occasionally.
Saute onion and garlic in olive oil until opaque. Add meats and brown thoroughly. Drain fat. Add tomatoes, beer and beans to meat and bring to a simmer. Simmer uncovered for 5 to 7 minutes. Add remaining ingredients. Cover and simmer for 30 minutes. Taste after 30 minutes, adjusting seasonings to taste. Simmer for 15 to 20 more minutes. Serve piping hot. Garnish with grated Monterey Jack cheese, chopped onions or jalapenos. Goes great with corn bread! Enjoy!
In a deep skillet, brown ground beef on medium high. Just before it is done, drain and put back in skillet. Add cheese. Cover and turn down temperature to a low simmer. (Be careful not to burn the cheese!) When cheese is completely melted, add entire jar of salsa, stir well and serve with tortilla chips.
Cream butter with sugar. Sift dry ingredients and flour the fruit and nuts in additional flour. The ingredients may be combined in order given, eggs being added alternately with flour, each egg being beaten in well, or eggs may be separated, the yolks alternately with flour and whites stiffly beaten and folded in before fruit and nuts are added. Place dough in loaf pans lined with layer of heavy waxed paper or with 4 layers thin waxed paper. Bake at 350°.
Combine all ingredients in a lg. bowl; tossing to coat. Cover and refrigerate 8 hours.
Prepare cake mix as directed in a 9 x 13-inch pan. After cake cools, divide cake into four parts. After dividing, cut cake into 1-inch pieces. Prepare jello as directed, substituting frozen strawberries for cold water. Set aside. Prepare instant pudding as directed. Layer in a large punch bowl or trifle bowl as follows: jello-strawberry mixture, cake, pudding. Repeat layers until done. Spread top with Cool Whip and refrigerate for at least 4 hours. Before serving, sprinkle top with slivered almonds.
Melt butter; mix with herb dressing until well coated. Mix all other ingredients together. Line greased casserole dish with 1/2 of the dressing. Pour mixed ingredients over this; sprinkle remaining dressing on top. Cover with foil; bake in a 350° oven for 30 minutes. Casserole serves 16.
Boil chicken breasts.	When done, remove broth and save. To make the gravy:	Melt the Crisco and add the paprika and flour, stirring until well blended. This will be thick. Add to this the chicken broth. This makes a nice gravy. Set aside to cool. Add the sour cream to the cooled gravy. Put the chicken breasts in	the gravy and heat through and serve with spaetzle or noodles.
Mix sugar and butter; add molasses, then all dry ingredients along with hot water. Pour into an 8 x 8-inch pan. Bake for 45 minutes at 325°.
Put meat strips in bowl; add 1 tablespoon soy sauce, next 3 ingredients and 2 tablespoons oil. Set aside. Mix remaining 1 tablespoon soy sauce with sesame oil; set aside. Heat remaining 1 tablespoon oil in uncovered wok at 400°. Add garlic; stir-fry 10 seconds. Add beef; stir-fry 2 minutes. Add onion and sesame oil mixture; stir-fry until heated through, 1 to 2 minutes. Serve immediately, over hot cooked rice.
Dissolve Jell-O in boiling water, then add lemon juice. Cool. Cream together cheese, sugar and vanilla. Add to gelatin; mix well. Fold whipped Milnot into gelatin mixture carefully.
Mix together cooked and well-drained spinach with all other ingredients. Chill overnight. Roll into walnut-size balls and lay single on baking pan. Bake at 350° for about 30 minutes. Makes about 50 balls.
Chop onion and green pepper. Saute over medium-high heat with crushed garlic until onion and pepper are tender. Add hamburger and brown on high heat until meat is cooked through. Drain off excess fat. Add tomatoes, tomato sauce and salt and garlic to taste. Simmer, uncovered, for 45 to 50 minutes until mixture is very thick and water is cooked out. Coarsely chop olives; add to meat and cook for about 5 minutes. Serve over yellow rice. Serves 4 to 6.
Dissolve Jell-O in boiling water. Add strawberries, stirring until thawed. Fold in pineapple and bananas. Pour in 8 x 12-inch dish. Chill until firm. Spread sour cream on top. Cut into squares and serve on lettuce leaf. Garnish with chopped nuts, if desired. Serves 8 to 12.
Mix together peanut butter, 1 1/2 sticks butter or margarine and powdered sugar and press into 13 x 9-inch pan.
Heat oil in skillet. Add chicken and pepper. Cook until lightly browned. Remove chicken. Add onion, garlic and 1/4 cup chicken broth to skillet; cook until softened. Add tomato, basil and thyme; cook for 3 minutes. Add wine and remaining 1/4 cup chicken broth; increase heat to high and bring to boil. Return chicken; add olives and reduce to medium heat. Cover and simmer until chicken is cooked through. Add cornstarch mixture, stirring until slightly thickened. Serve garnished with parsley, if desired. Serves 4.
Combine sour cream and taco mix and spread onto bottom of square pan. Top with layer of fresh onions, tomatoes, shredded lettuce, and heaps of Cheddar cheese. Serve with tortilla chips.
Combine ingredients. Use enough mayonnaise to make salad the consistency you like. Curry powder and chutney can be varied according to taste. Preferably, use a mango-based chutney, such as Major Gray's. To serve, scoop salad into pita pockets.
Melt butter. Add garlic; cook until light brown. Add shrimp, crab and mushrooms. Saute until mushrooms are slightly limp. Add lemon juice and cream. Bring to high temperature, but don't boil. Add yolks and whip to make sauce. Add fettucini, cheese and parsley; stir well. Serve garlic bread with this. Serves 3 to 4.
Brown hamburg and onion. Add remaining ingredients. Bring to boiling and then simmer 45 minutes. Spoon into hamburg buns. Best when made a day ahead. Makes 10 to 12 sandwiches.
Heat Irish Mist in small pan; add prunes, and set aside to seep. Brown brisket, onions and celery in small amount of shortening or oil. Transfer to roasting pan and sprinkle with seasoned salt, pepper, ginger and Worcestershire sauce as desired. Combine water, lemon juice and brown sugar; add to pan. Cover tightly and roast 325° for 1 hour. Add prunes with the Irish Mist and carrots. Cover and roast for 2 hours or until meat is fork tender. To serve, slice brisket across grain. Serve with boiled new potatoes and cabbage edges. Serves 6 to 8.
Sift flour and sugar in large bowl. Add shortening and butter. Add eggs, vanilla and almond flavoring. Turn mixer on low until all is moistened. Beat for full 10 minutes on medium speed. Bake in loaf pan at 350° for about 1 hour.
Cream the butter and sugar; add the beaten egg. Measure and sift the dry ingredients. Mix molasses with hot water. Add dry ingredients alternately with liquid a little at a time. Beat after each addition. Bake in a 350° oven in a greased 9 x 9 x 2-inch pan for 45 minutes. Serve warm with whipped cream. Makes 16 servings.
Mix the soup and milk. Remove chicken from bones. Place in 2-quart casserole dish. Pour soup and milk over the chicken. Mix the dressing with the chicken broth as if you were going to bake it. Spoon dressing over chicken mixture. Bake 1 hour at 350°.
Mix and bake in tube pan at 350° for 1 1/2 hours.
Put the first four dry ingredients in mixing bowl. In saucepan, mix together margarine, cocoa and water; bring to boil. Then pour over dry ingredients. Add eggs, buttermilk and vanilla. Beat well.
Mix together and bake in greased 8-inch pan at 350° for 30 to 40 minutes.
Break or cut broccoli into bite-sized pieces. Combine broccoli, onion, crumbled bacon and raisins. In a small bowl, combine mayonnaise, sugar and vinegar to make dressing. Mix dressing in with other ingredients. Chill for several hours before serving.
Scald milk and slowly add corn meal, sugar and salt. Cook until it "puffs", stirring constantly. Set off the stove and add butter. Allow to cool for 3 minutes. Stir in well beaten egg yolks. Fold in stiffly beaten egg whites.
Combine all ingredients, except the 7-Up. Just before serving, add 7-Up.
Cut the orange into slices. Put 1 C. of each juice into pitcher. For every 3 C. of juice, add 1 C. of Sprite. Add sliced oranges. Chill and serve.
Heat oven to 375°. Melt chocolate and butter together in microwave or double boiler. Remove from heat and stir together until smooth and blended. Let cool to room temperature. Lightly grease 8 x 8-inch pan.
Slice apples to cover about 2-inches in a 9 x 13 pan. Sprinkle over the apples the sugar, flour and cinnamon. Mix and sprinkle on top the oatmeal, brown sugar, flour, margarine, soda and baking powder. Bake for 1 hour at 350°.
Mix broth and mustard in deep pan. Stir in seeds and bring to boil. Add potatoes and onion. Reduce to medium heat; cover and cook about 10 minutes. Stir occasionally. Add kielbasa and cabbage. Cover and cook 15 more minutes. Stir in apple; cover and simmer 5 more minutes.
Simmer water, sugar and cornstarch until it thickens. Remove from heat. Add Jell-O mixture and stir until dissolved. Layer strawberry slices in bottom of crust. Pour pie filling over strawberries and refrigerate. Serve chilled with whipped cream topping.
Combine all ingredients together in order except the last ingredient. Mix well and then stir in last ingredient. Drop by teaspoonful onto ungreased cookie sheet. Bake at 350 degrees for about 8 minutes.
Cream butter and sugar. Beat in eggs and dry ingredients. Add vanilla. Chill. Divide dough into four parts. To each portion of dough, add one of these ingredients: nuts, coconut, chocolate chips or cocoa and lemon zest. Make rolls. Wrap in wax paper and tinfoil. Chill or freeze until ready to bake. Bake at 375° for 10 minutes. Yield: 10 dozen.
Cream shortening and sugar. Add egg yolks one at a time, beating well. Add baking powder, salt and flour alternately with milk. Add vanilla. Bake in greased tube pan at 325° for 1 1/2 hours. My oven takes only 1 1/4 hours. Freeze if desired.
Add sugar to apples, stir to combine, let stand 10 minutes. Sift flour with salt and spices and soda. Blend oil and egg into apple mixture. Add flour mix, stirring until just blended, fold in raisins and nuts. Pour batter into waxed paper lined (greased the paper) 9-inch square or round pan. Bake at 350° for 50 to 55 minutes. Cool and sprinkle with confectioners sugar or serve warm with vanilla ice cream or double the recipe, making 2 cakes and ice with cream cheese icing.
Cook pork in skillet until browned with garlic and some onion. Add broccoli or spinach, fresh tomatoes and cornstarch mixture. Cook until broccoli or spinach is done. Can add bean sprouts and water chestnuts, if desired. Serve over rice; add soy sauce on plates and eat. Takes about an hour.
Cook broccoli and drain. Mix soup, mayonnaise, eggs and onion; then mix with broccoli. Pour into 13 x 9-inch baking dish. Spread cheese on top. Mix melted margarine with stuffing and put on top. Bake at 350° for 35 to 40 minutes. Can be frozen.
Grease and flour tube pan. Mix together first 3 ingredients and set aside. Mix together rest of ingredients. Sprinkle bottom of pan with nut mixture. Pour half of the batter on top of the nuts. Sprinkle with nuts on top of cake mixture. Pour in remaining batter. Sprinkle rest of nuts on mixture. Bake at 325° for 1 hour or until done. Turn out immediately.
Cook potatoes over medium heat in enough water to cover until just tender. Drain in colander. Rinse with cold water. Use electric mixer to mash potatoes. Add butter, milk, salt and pepper to taste and mix until smooth.
Mix together in an unlined pumpkin shell and add 1 jar spiced red apple rings (juice and all). Tie a piece of dry ice in a small net bag. Cut up on old onion bag or the like and drop it in the punch just before serving. (It will chill the punch and give off a beautiful and harmless, spooky mist at the same time.) Dry ice can be bought at Joe's Ice on Plymouth Road in Detroit or at most ice cream stores.
Grind squash, onions and green peppers; mix together. Add the salt. Cover with cold water and let stand 1 hour. Put vinegar, sugar and spices together and boil 3 minutes. Add drained squash. Don't wash off the salt. Simmer together for 5 minutes. Pack in hot, sterilized jars and seal.
Soften cream cheese; gradually add sugar. Mix in vanilla and sour cream. Fold in Cool Whip; put in crust. Chill 4 hours.
Stir together crumbs, sugar, cocoa and butter. Press into the bottom of a 9-inch spring-form pan. In a large mixer bowl, beat cream cheese until fluffy. Gradually beat in condensed milk and peanut butter chips. Add eggs and vanilla. Beat well. Stir in chocolate chips and pour over crust. Bake at 300° for 55 to 65 minutes or until set. Cool in oven with door slightly ajar for 1 hour. Remove from oven and cool completely. Refrigerate at least 4 hours or overnight.
Mix pudding mix and milk. Add sour cream and 1/2 of Cool Whip. Beat well. Layer wafers, bananas and pudding. Top with remainder of Cool Whip and wafers. This makes a large dish. May be halved for a small family.