HumbleIntelligence/food-ner-1-Million huggingface dataset:
Wash chicken pieces; pat dry. Shake, a few at a time, in 4 tablespoons of the flour, in a paper bag, to coat well (save remaining flour for later). Brown chicken slowly in salad oil in a large frying pan; remove from pan. Set aside for later.
Mix all together. Pour into unbaked, 9-inch pie shell. Bake at 325° for about 1 hour or until firm when shaken.
Cream butter, sugar, extract and eggs, one at a time. Add sour cream, flour, baking soda and baking powder. Stir in chocolate chips. Place mixture in angel food pan. Bake in a 350° oven for 1 1/4 hours.
Preheat oven to 350°. Line two 8-inch pans with waxed paper. Butter and flour pans. Sift flour, cocoa, salt and baking powder. Cream butter and sugar. Add eggs and vanilla. Blend in corn syrup and mix in dry ingredients. Stir in chocolate chips and walnuts. Pour into prepared pans and bake 30 minutes. Cool on racks. Remove from pans, slice into squares and serve.
Slice cake into 3 layers. Combine ice cream and lemonade. Spread half of ice cream mixture on bottom layer of cake. Top with second layer and spread with rest of mixture. Place 3rd layer on top and freeze for 30 minutes. Beat whipped cream (if using). Add powdered sugar and beat well. Frost top and sides. Freeze until firm. Slice and serve with strawberries.
When beans are half done, add salt, chili seasoning, onions, garlic and tomato sauce. Cook until done. Stir in ground beef which has been browned. Simmer 20 to 30 minutes.
Brown beef in skillet. The combine the beef tips, mushroom and onion soups in crock pot and let simmer all day. Just before serving add the sour cream. Serve over rice or egg noodles.
Cream butter, add peanut butter and slowly add confectioners sugar. Roll into small balls and freeze.
Cream butter and sugar. Add eggs, syrup, salt, and vanilla. Spread nuts in bottom and pour in filling. Bake at 350 degrees for 30 minutes.
Mix together all ingredients except oil and broth. Shape into small 1-inch meatballs. Preheat frypan on high setting for 10 to 12 minutes. Lightly brush frypan with oil. Add half of meatballs and fry until lightly browned, turning occasionally. When meatballs are brown, remove and repeat with remaining half. Drain. Return all meatballs to frypan. Add broth to frypan. Cover and turn frypan temperature to low. Simmer for about 5 to 15 minutes or until coked through. Serve on toothpick from frypan. (These meatballs may be frozen for later use.) Makes 100 meatballs.
Prepare chicken bouillon and add potatoes, onion, carrot, celery, dill weed and seasoning. Simmer for 1 hour until potatoes are tender. Add sour cream, milk, cheese and instant potatoes to thicken. Simmer until all ingredients are blended together.
Heat slowly the white sauce; add spinach and onion. Stir until spinach is defrosted and serve.
Brown meat in oil. Put into large casserole with salt and pepper. In drippings, saute onions until brown. Add mushrooms, cook 5 minutes. Mix together tomato paste, flour, consomme, bay leaf and garlic. Pour over meat. Cover and bake 1 hour. Stir in sour cream. Serve over noodles.
Combine flour, sugar, salt, soda, cinnamon, apples in mixing bowl. Combine sour cream, oil, egg, pecans, vanilla. Add to dry ingredients. Stir until moistened. Spoon batter into greased muffin tin (3/4 full). Bake at 350° for 25 minutes or until lightly browned. Remove and cool.
Brown ground beef with chopped onions. Add chili powder, salt, pepper and Mrs. Dash. Mix in both tomato sauces, tomato soup plus a little water and peas or corn. Add noodles. Makes a lot! Place in casserole dishes. Top with slices of Longhorn Cheddar cheese. Cover; bake at 300° for about 1 hour.
Brown ground beef with onion chopped in it; drain. Chop bell pepper; add with rest of ingredients. Mix. Put in casserole dish; bake for 45 minutes at 350°.
Preheat oven to 400°. Lightly coat a baking sheet with nonstick cooking spray. Slice the sweet potatoes by hand in very thin slices or use a food processor with a 2-millimeter disk. In a large bowl, carefully toss the sweet potato slices by hand in the oil to coat the chips lightly. Lay the slices in a single layer in the prepared baking pan.
Mix by hand the cake mix, sour cream, eggs and sugar and pour half batter in pan. Mix brown sugar and cinnamon. Spread over first half. Pour remaining batter over first layer in pan. Bake at 300° for 1 hour.
Cook broccoli until tender. Grind broccoli in food processor or blender. Saute onion and mushrooms in butter until onion is limp. Combine eggs with bread crumbs, 2 tablespoons Parmesan cheese, soup, herbs and broccoli. Blend with the onion mixture and turn into greased 9-inch square baking pan; sprinkle with remaining cheese. Bake at 325° for 40 minutes or until set. Cool and refrigerate. Cut into 1-inch squares. Serve either at room temperature or preheat for 10 minutes in a 350° oven.
Put the oatmeal, coconut or nuts and vanilla in a bowl. Put the remaining ingredients in a pan. Place pan on low heat; stir constantly and let boil for 1 1/2 minutes. Pour mixture over that in bowl. Mix well. Drop by spoonfuls onto wax paper. Let dry.
Mix the sour cream, Miracle Whip, sugar, salt and pepper to make a dressing. Layer the salad in a large casserole pan as follows: lettuce, eggs, onions, bacon, peas, tomatoes, dressing and Swiss cheese. Cover with Saran Wrap and refrigerate overnight.
Cream sugar and shortening until light and fluffy. Dissolve soda in buttermilk and let set while mixing cake. Add egg yolks and mashed bananas and beat well. Add milk alternately with sifted flour, beating after each addition. Add vanilla and pecans. Finally, fold in egg whites that have been beaten stiff, but not dry. Bake about 45 minutes in Bundt pan at 300°. Can also make into two small loaves or in sheet pan for 25 to 30 minutes at 350°.
Place salt in water; bring to a boil. Add rice. Cook 5 minutes. Drain and place in ovenproof casserole. Melt butter in skillet; add onions and saute onions until soft. Add to rice; stir. Cover tightly and bake at 300° for 1 hour. Remove from oven; add sour cream, cheese, parsley, salt and pepper to taste. Good hot or cold.
Pour boiling water over 12 mint sprigs and tea bags. Cover and let stand 5 minutes. Remove and discard mint sprigs and tea bags, squeezing tea bags gently. Add sugar, stirring until dissolved. Stir in cold water, orange juice and lemon juice. Serve over ice. Garnish, if desired. Yields about 2 1/2 quarts.
Saute carrot and onion in 3 tablespoons butter. Add flour and mix well. Add this to the broth. Add the garlic and the rest of the ingredients. Cook slowly for 1 1/2 hours. Add the cream.
Whip mayonnaise and whipped cream together. Combine all other ingredients and add whipped mixture. Let set overnight or several hours before serving. You may also add some seasoning salt, pepper, garlic salt and onion salt.
Wash cukes and let stand overnight in cold water. Pack jars with pickles, garlic, dill and red peppers. Combine vinegar, salt and water. Bring to full rolling boil and pour into jars.
Mix cake mix, yeast and 4 cups flour in a large bowl. Add 2 1/2 cups flour. Let rise (will rise in half the time). Knead and form into rolls, using the amount of butter and cinnamon that suits your taste. Let rise and bake at 400° to 425° for about 12 minutes.
Stir dry ingredients together in a bowl. Mix egg and milk. Add margarine or oil and add mixture to dry ingredients. Stir to blend. Fry on greased skillet. Turn when bubbles break and small holes remain. Cakes are done when bottom is lightly browned.
Boil potatoes and mash. Brown hamburger, drain and add the onion soup mix, golden mushroom soup and 1 can of water. Mix well. Put mixture in bottom of a glass 13 x 9-inch casserole dish. Put peas and carrots on top and add cheese and mashed potatoes. Salt and pepper. Bake at 350° for 40 minutes.
Mix apples and sugar in a large bowl. Let stand for a few minutes. Sift dry ingredients; mix with apples. Add eggs, oil, vanilla and nuts. Mix thoroughly. Pour into a 9 x 13-inch pan and bake at 350° for 50 to 60 minutes.
Stir first 6 ingredients. Add next 4 ingredients. Toss to coat well. Cover. Chill several hours or overnight.
Preheat oven to 350°. Grease and flour 12-cup Bundt pan. Beat all ingredients except powdered sugar, milk and vanilla on low speed for 30 seconds, scraping bowl constantly. Pour in pan and bake about 50 minutes or until inserted toothpick comes out clean. Cool 10 minutes and remove from pan. Cool completely.
Have egg whites at room temperature. Beat egg whites until they are very stiff. Add the sifted sugar and salt very slowly, 1/2 teaspoon at a time. Beat the eggs on high speed constantly. Add the vanilla. Continue to beat for several minutes after the last of the sugar and vanilla have been added. They should be very stiff. Place by spoonfuls, depending on the size you want the kisses, on a large baking sheet that has been covered with brown paper. Place in center of a 325° oven for 4 to 5 minutes. Turn off oven and leave kisses until oven is cool. Egg Kisses may be made several days ahead.
Melt all together in double boiler (do not cook). Pour into airtight container.
Thoroughly scrub as many medium to large sized potatoes as needed. Cut into quarters or halves, depending on size. Coat with flour. Place in melted butter (enough to completely cover bottom of dish) in baking dish. (Single layer.) Sprinkle with seasoned salt and Parmesan cheese. Bake until done in 350° oven, approximately 45 minutes. Can turn half way through baking if desired.
Mix Bisquick, milk, eggs and sauteed onion. Add 3/4 of the grated cheese. Pour in pan. Sprinkle remaining cheese and poppy seed on top. Pour melted margarine on top. Bake at 350° for 30 minutes.
Rinse fish. Pat dry. With tweezers, pull out visible bones from ridge of fillets. Melt butter in shallow baking dish. Place fillets in pan. Sprinkle with lemon juice and salt. Bake at 375° for 10 to 12 minutes until the fish flakes easily. Pour cream into a saucepan. Heat to boiling. Simmer until reduced to about 3/4 cup. Sprinkle shrimp over baked fish. Pour hot cream evenly over all. Sprinkle with shredded cheese. Broil 3 to 4 inches from heat until the cheese is melted. Sprinkle with chopped basil or parsley. Serve with lemon wedges.
Cook chicken in water, no salt. Save broth. Melt margarine in pan; stir in stuffing mix. Place one layer of stuffing mixture in bottom of casserole dish, then chicken that has been taken from bones and cubed. Alternate layers of crumb mixture and chicken, ending with crumb mixture on top. Mix chicken and mushroom soup with 2 cans of chicken broth. Pour this over entire casserole slowly. Bake at 350° for 45 minutes to 1 hour. (Can make 2 small casseroles and freeze for later use.)
Fix instant rice in water and salt to boil. Cover and remove from heat. Let sit for 5 minutes. Melt butter in skillet. Saute onion and celery until tender.
Mix nuts and raisins; place in the bottom of crust. Mix the remaining ingredients and pour over nuts and raisins in shell. Bake at 425° for 15 minutes, then reduce heat to 350° and bake for 20 minutes more.
Combine first 4 ingredients in a medium bowl, stirring well. Press crumb mixture evenly over bottom and up sides of a 9-inch spring-form pan. Bake at 350° for 5 to 6 minutes. Let cool. Beat cream cheese at high speed of an electric mixer until light and fluffy. Gradually add 3/4 cup sugar, beating well. Add eggs, one at a time, beating well after each addition. Stir in lime rind, juice and vanilla. Pour mixture into prepared pan. Bake at 375° for 45 minutes or until set. Combine sour cream and 3 tablespoons sugar. Stir well and spread evenly over cheesecake. Bake at 500°. Let cool to room temperature on a wire rack. Chill at least 8 hours. To serve, carefully remove sides of spring-form pan. If desired, garnish with strawberries and lime slices.
Brown meat with onion and bell pepper; drain grease. Add all ingredients, except Doritos and cheese; mix well. Place Doritos in a baking dish sprayed with Pam. Add mixture and cheese, alternating until all are used up. Bake at 350° for 40 minutes.
Drain the salmon; reserve 1/4 cup liquid. Put salmon into mixing bowl, breaking it apart with a fork. Add flour and egg. Add pepper (no salt); mix well. Add baking powder to reserved liquid; beat well with a fork until foamy. Pour this into salmon mixture; stir until blended. Using 2 teaspoons, scoop out the mixture with one and use the other to push the mixture off the teaspoon into a deep fryer that is half full of hot oil. Watch closely; they brown fast. Remove from hot oil; drain on paper towels.
Combine cottage cheese with dry Jell-O. Add drained fruits. Fold in Cool Whip and chill.
Heat soup; dissolve gelatine in water. Add to soup. Add cream cheese while soup is heating. Stir or beat until smooth. Cool slightly (10 minutes in freezer). Mix other ingredients in bowl. Add soup mixture and mix thoroughly. Spray bowl lightly with Pam and chill overnight. Serve with crackers.
In a large pitcher, dissolve yeast in 1/2 cup of water. Stir in remaining water, sugar and flour. Beat until smooth. Cover; let stand for 5 to 10 days, stirring 2 to 3 times a day and carefully recovering each time.
Mix flour, sugar and milk. Add oil, baking powder, baking soda, eggs, cinnamon, vanilla and salt. Bake as is or add 1 cup of nuts, raisins, diced apples, etc. Grease and sugar two 8 1/2 x 3 3/4-inch loaf pans. Bake at 350° for 45 to 50 minutes. Cool 10 minutes before removing from pans.
Mix the ingredients together. Add to a pie shell. Bake at 400° for 15 minutes, then at 350° for 30 to 35 minutes.
In a 9 x 13-inch dish, melt margarine. Add rice. Add soup and consomme. Stir. Place mushrooms on top of mixture. Cover and bake at 350° for 50 minutes.
Boil water and margarine. Pour over oatmeal and let stand 10 minutes. Add eggs, brown sugar and sugar; mix well. Add flour, soda, salt and cocoa; mix well. Pour batter into greased cake pan. Sprinkle rest of chocolate chips on top. Bake at 350° for about 40 minutes.
Mix as given. Bake at 350°. Check with toothpick to see when done. This recipe will serve 8 people.
Mix first 4 ingredients in a gallon container. Finish filling container with water. Best when refrigerated for at least 2 hours before serving. Add ginger ale when ready to serve. Will serve approximately 25.
Arrange frozen rolls in greased tube pan. Sprinkle pudding mix over rolls. Melt margarine in small saucepan; add cinnamon, sugar and nuts and cook on medium heat until mixture is bubbly. Pour over rolls. Cover pan tightly with foil and leave on counter overnight. Bake at 350° for 30 minutes. Let stand 5 minutes. Turn out on plate.
Beat eggs thoroughly with 2/3 cup sugar plus salt, corn syrup and butter. Add pecans. Pour into pie shell. Bake in moderate oven at 350° for 50 minutes or until knife inserted comes out clean. Cool.
Preheat oven to 350°. Cream shortening and sugars. Add eggs, vanilla and half of the dry ingredients. Add the rest with oatmeal, Rice Krispies and peanuts. Drop by teaspoons on greased cookie sheet. Bake at 350° for 10 to 12 minutes.
Stir in enough water to mix thoroughly. Drop the hush puppies by tablespoon into hot grease. Fry until golden brown.
Beat cream cheese, eggs, sugar and vanilla. Place vanilla wafers on bottom of paper cup liners. Place in a muffin pan. Top with filling. Bake at 350° for 12 minutes. Cool. Refrigerate. Before serving, top with canned pie filling.
Cook onion, celery and garlic in shortening until tender, but not brown. Add tomatoes, tomato sauce, salt, sugar, Worcestershire sauce, chili powder and hot pepper sauce. Simmer, uncovered, for 45 minutes. Combine cornstarch with water; stir into sauce. Cook and stir until mixture thickens and bubbles. Add shrimp and green pepper. Cover, simmer 5 minutes. Spoon hot creole into center of parsley rice ring, made by combining 1/4 cup chopped parsley with 3 cups hot cooked rice. Serves 6.
In a medium bowl, combine peaches, sugar, flour, nutmeg, salt and juice. Pour into pie shell; dot with butter. Bake at 450° for 15 minutes. Meanwhile, combine remaining ingredients. Pour over hot filling. Reduce heat to 350° and bake until the coconut is toasted, about 40 minutes. Serve warm or chilled. Store in the refrigerator. Yield: 8 servings.
Add onion to butter. Place biscuits on ungreased cookie sheet. Press a hollow in the center of each biscuit with the bottom of a small glass dipped in flour. Fill with onion butter mixture. Bake in a very hot oven (450°) for about 8 to 10 minutes.
Combine cream cheese, sugar, peanut butter and flour. Mix at medium speed until well blended (very stiff batter). Add one egg at a time; mix well. Add milk and mix. Pour over graham cracker crust. Bake at 450° for 10 minutes. Lower heat to 250° and bake for 40 minutes. Loosen spring pan as soon as you take out of oven.
In a shallow 2-quart casserole, place zucchini, yellow squash, mushrooms, margarine, basil and pepper. Cover with a sheet of wax paper. Microwave on High until squash is tender-crisp, 8 to 10 minutes, rotating halfway through cooking time. Add tomato wedges and sprinkle with cheese. Microwave on High 2 to 3 minutes. Makes 4 servings.
In a large mixing bowl, dissolve the yeast in the lukewarm water, mixing with a spoon to combine. Add the sugar, oil, salt and the 3 beaten eggs, mixing well. Add 4 cups of the flour, gradually beating into the mixture. The batter will be lumpy and runny. Add more flour, using the spoon to combine, until the dough is too thick to beat. The dough should be stiff, but sticky.
Mix ingredients in ice cream pail and freeze. To serve fill glass half full with slush and add white soda till glass is full.
Blend first 4 ingredients until smooth. Fold in Cool Whip. Pour into crust. Freeze and enjoy. Easy.
Pour apple cider and orange juice into a large coffee pot. Mix remaining ingredients and place in perk basket. Let coffee pot perk as it would for coffee. You may half ingredients for home 30-cup coffee maker.
In medium bowl, thoroughly stir flour, baking powder, salt and sugar. In small bowl, beat eggs until foamy; add milk and margarine and beat to blend. Add to flour mixture and stir only until it is moistened. Fold in berries. Fill greased muffin pan cups 2/3 full. Sprinkle with topping (1 tablespoon sugar and 1 teaspoon grated lemon rind, stirred together). Bake about 25 to 30 minutes at 350°.
In a bowl, mix together the softened margarine, sugar and eggs. Add eggs, 1 at a time; mix well. Add drained crushed pineapple, coconut and vanilla. Pour into pie shells. Bake for 10 minutes at 450°. Reduce heat to 350°; bake until brown or until it will not wiggle.
Beat eggs and sugar until light and fluffy. Add dry ingredients; beat until well blended. Add hot milk. Bake in well-greased floured pan at 350° for 20 minutes.
In large kettle, bring 2 1/2 quarts water to boiling; add lobster tails, return to boiling. Reduce heat; simmer, covered 8 minutes. With slotted utensil, lift out lobster tails, and set aside until cool enough to handle. Return water to boiling. Add shrimp; return to boiling. Reduce heat; simmer, covered, 5 minutes or until tender. Drain. Drain crabmeat, removing any cartilage and leaving pieces as big as possible. Remove meat from lobster shells; cut into bite-size pieces. Melt butter in Dutch oven; remove from heat. Stir in flour, salt, paprika and pepper until smooth. Bring to boiling, stirring. Reduce heat; simmer 5 minutes. Add wine, stirring until well combined. Add seafood; stir gently until combined. Cook over low heat until heated through. Do not boil. Add more Half and Half if sauce is too thick. Makes 12 servings. Or use 2 cans (7 1/2 oz. size) king crab meat, drained.
Mix and press on 9 x 13-inch pan. Bake at 350° for 15 to 20 minutes.
Separate dove breast from bone. Take dove breast, add a dab of cream cheese; lay on a sliver of jalapeno, then wrap in a strip of bacon. Stick in a toothpick to hold together. Grill outside and eat like popcorn.
Combine all ingredients but cheese. Put in greased 2-quart casserole. Sprinkle top with cheese. Bake at 350° for 30 minutes.
Combine soup, milk, and pepper. In a 2 1/2 quart baking dish, alternate layers of potatoes, onions, cheese, and soup mixture. Dot top with butter. Cover and bake 1 hour at 350°. Uncover and bake for 15 minutes more or until done.
In large size mixing bowl, blend together all ingredients. Turn mixture into pie shell. Bake in 375° oven until sharp knife inserted near center comes out clean, 50 to 60 minutes. Cool. Refrigerate at least 1 hour before serving.
Layer ingredients in order. Spread on Miracle Whip, sealing edges. Cover and refrigerate 4 hours or overnight. Makes 8 servings.
Melt butter in pan and brown chicken well. Remove chicken. Brown onion and garlic; add seasonings, tomatoes, soup and water. Place chicken in crock-pot. Pour all other ingredients over chicken. Cook 4 to 6 hours. Serve over noodles or rice.
Combine margarine, garlic and chives to make garlic sauce. Add cheese to sauce in pan. Heat until cheese melts. Place shrimp in baking dish and pour sauce over them. Bake at 300° for 5 minutes.
Dissolve jello in boiling water. Chill until slightly thick. Cream together cheese, sugar and vanilla. Add jello and lemon juice; mix well. Fold in stiffly beaten Milnot.
Beat eggs. Cream together with margarine and sugar. Add syrup, pecans and vanilla. Pour into prepared pie crust. Bake at 400° for 10 to 15 minutes. Reduce oven to 350° and bake 30 minutes.
Mix in blender all ingredients except crackers. Put crackers in a large plastic container and pour liquid over them. Stir well until all liquid has been absorbed. Keep covered with a tight lid.
Put all in crock pot and cook on low 6-8 hours. (Do not dilute soups.)
Cook beef until lightly brown. Add onion. Cook until tender. Add remaining ingredients, except bacon. Stir well. Pour into 3-quart (13 x 9-inch) casserole dish. Top with bacon. Bake at 350° for 1 hour. Serves 12.
Place hash browns in casserole dish. Mix cream of chicken soup, sour cream, melted butter, onion, cheese and salt. Pour over potatoes. Mix together corn flakes and melted butter; pour over potatoes. Bake at 350° for 45 minutes. Serves 8.
Mix well, except for Grape-Nuts. Pour in 8-inch square pan and top with Grape-Nuts. Freeze and cut into 8 pieces.
Mix eggs, soup, mayo, grated cheese and onion. Cook broccoli and drain. Layer broccoli on bottom of baking dish (9 x 13-inch), then pour mixture over broccoli. In frying pan, melt 1 cube butter. Smash Ritz crackers until crumbs and fry in butter until golden. Spread crackers on top of casserole. Bake at 350° for 40 to 45 minutes (no cover).
Peel and cut zucchini lengthwise; remove seeds. Slice and steam-cook until tender. Place in ice water for 5 minutes; drain well. Mix all other ingredients together, then pour over squash slices, mixing together well. Put mixture into a 9-inch pie shell. Dot with butter. Cover with top crust. Bake at 400° for about 40 minutes or until crust is golden.
Drain pineapple. Add water to juice to make 1 1/2 cups. Boil for a few seconds. Add jello. Set until cool in 1-quart mold.
Arrange one layer of tomato slices in the bottom of a lightly greased 1 1/2-quart casserole dish. Combine sugar, salt and pepper, mixing well. Sprinkle tomatoes with about 1/3 each of sugar mixture, bread crumbs and cheese. Repeat layers of tomato slices, sugar mixture and bread crumbs (omit the cheese). Dot with butter or margarine over the top of casserole. Cover and bake at 400° for 1 hour. Add remaining cheese. Bake, uncovered, for 5 minutes or until cheese melts.
Mix together sausage and flour. Add grated cheese; mix well. Roll into balls and bake on large cookie sheet at 350° for 20 to 25 minutes.
Beat the cream cheese until smooth. Add the sugar and mix well. Add the Cool Whip and mix well. Serve with fresh fruit.