HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all ingredients except chicken and refrigerate overnight. Dip chicken wings in flour and fry until golden brown. When ready to serve, dip the wings in the marinade and place in roasting pan or on platter. Heat in oven or microwave until just warm. Serve.
Pour ice water over rhubarb; let stand for 10 minutes, then drain. Mix sugar, flour, butter and egg yolks together. Add rhubarb, then fold in beaten egg whites. Place mixture in a 9-inch unbaked pie shell and bake for 10 minutes at 450°, then 40 minutes at 350°.
In large kettle, combine all ingredients. Heat to boiling, stirring occasionally. Reduce heat, cover and simmer for 10 minutes. Makes 4 to 5 servings.
About 30 minutes before serving, cut chicken into 1 1/2-inch chunks. In medium bowl, toss chicken with flour until well coated. In 10-inch skillet over medium-high heat, in hot salad oil, cook chicken, salt, ground cumin and ground red pepper until chicken loses its pink color. Add milk. Over high heat, cook, stirring until mixture boils and thickens slightly. Stir in corn and shredded cheese. Heat through. Remove skillet from heat. Top center of chicken mixture with kidney beans. Sprinkle lettuce and tomato around edge of skillet. Serve with warm flour tortillas, if you like. Makes 6 servings.
Saute celery and onions in butter. Cook rice and set aside. Cook broccoli as directed. Mix all ingredients together and pour into 9 x 14-inch casserole dish. Bake for 45 minutes at 325°.
UTENSILS: You will need an oven (you'll need help from an adult), large bowl, small bowl, mixing spoon, baking sheet (oiled) and measuring cups and spoons.
Put all ingredients in skillet (one with T-Fal coating is best) and cook until completely dry, stirring constantly. Pour out on buttered cookie sheet, salt and put in 325° oven for 10 minutes. Remove, stir, salt again and put back in oven for another 10 minutes. Keep in a tightly-covered container.
Mix crumbs, cheese, paprika and salt on wax paper. Coat fillets with mixture. Arrange fillets on microwavable dish. Cover with paper towel. Microwave 4 1/2 minutes, rotating once if you do not have a turntable to use. Sprinkle with parsley.
In saucepan, combine sugar, flour and salt. Gradually add milk, mixing well. Cook and stir over medium heat until mixture thickens and boils. Cook 2 minutes more. Remove from heat. Stir a small amount of hot mixture into egg yolks; immediately return to hot mixture in saucepan. Cook 2 minutes, stirring constantly. Remove from heat. Add butter or margarine, vanilla and coconut. Pour into cooled pastry shell. Spread with meringue. Bake in 350° oven for 12 to 15 minutes. Cool.
Roll crescent rolls out on a 9 x 13-inch baking sheet. Bake 10 minutes at 350°. Let cool. Mix cream cheese, dry dressing mix and mayonnaise. Spread over crescent rolls. Use any kind of raw vegetables for topping.
Blend milk and pudding mix together with hand mixer or whisk. Add 1 can of Eagle Brand milk and the cream cheese. Blend some more. Fold in the Cool Whip and let chill. Then layer in a bowl with vanilla wafers, sliced bananas and pudding. Makes a lot.
Melt margarine and add spices and sauce. Add dry ingredients. Put in oven at 250°. Bake 40 minutes or until brown. Stir often. (Use shallow pans.)
Line 9 x 13-inch pan with graham crackers. Beat pudding with milk. Let stand a few minutes to thicken. Beat in cream cheese; fold in Cool Whip. Pour 1/2 pudding over graham crackers. Add 2nd layer of graham crackers; pour second half of pudding over crackers. Put last layer of graham crackers over pudding.
Brown hamburger. Drain and place in 9 x 9-inch dish. Combine 1 can onion soup and 1 can cream of mushroom soup. Pour over meat and single layer of Tater Tots. Do not stir. Bake at 350° for 45 minutes. This is a quick and easy dish and so tasty. It needs no seasoning. Sprinkle grated cheese on top, if desired.
Layer in 9 x 13-inch baking pan. Spread pineapple in bottom of pan. Spread cherry pie filling over pineapple. Sift cake mix over pie filling. Slice butter over cake mix. Bake at 350° for about 1 hour or until top is crusty brown.
Cream margarine and cheese. Add sugar and vanilla. Beat until fluffy. Frost cooled cake.
Cook pasta in boiling, salted water until just tender following package directions; drain. Cook bacon until crisp; drain on paper towels. Heat oil in saucepan. Add onion and saute until translucent. Remove from heat; add vinegar and cayenne pepper. Mix pasta, endive, chives and warm dressing together in salad bowl. Sprinkle with crisp bacon and serve at once.
Preheat Dutch oven over medium-high heat for stove roasting. Sprinkle roast with flour, salt and pepper. Brown pot roast well on all sides. Add onion and water; cover. Reduce heat and simmer 2 1/2 to 3 hours, until meat is very tender when pierced with a fork. Turn pot roast once during cooking time.
Layer ingredients in bowl (a deep glass bowl is nice, to show off the ingredients). Spread mayonnaise on top of all. Sprinkle generously with Parmesan cheese. Cover with Saran and refrigerate several hours or overnight. Mix slightly before serving.
Beat the first 4 ingredients well. Add the remaining ingredients. Roll dough into 1-inch balls. Dip bottom of glass in sugar and press down the 1-inch balls to flatten. Heat oven to 350°. Bake for about 8 minutes on ungreased pan. (Go by touch; they stay pretty light.)
Mix all ingredients in medium saucepan. Cook over medium heat until mixture begins to thicken. Pour into serving dish. Let cool before serving.
Melt butter and cheeses over hot water. Meanwhile, cut bread into 1-inch cubes. When cheese melts, stir in beaten egg whites. Dip bread cubes into cheese mixture to coat. Place on wax paper-lined tray. Freeze.
Beat until fluffy the first 3 ingredients. Add flour, baking soda, cinnamon, nutmeg and water or apple cider to blend. Add apples and nuts (don't break up too small). Put into sheet cake pan and bake 1 hour at 350°. Serves a large group.
Make sure your zucchini is peeled then grate. Walnuts are cut up. Mix all ingredients. Grease and flour pans. Bake at 350° for 1 hour. Makes 1 large or 2 small loaves.
Cream oleo, sugar, flavorings and shortening. Add eggs, one at a time. Then add milk and flour. Add coconut. Cook in tube pan 1 hour plus 15 minutes at 350°.
Boil chicken. Cut or tear into bite sized pieces. Put 2 cups cracker crumbs in a 9 x 13-inch casserole. Dot with 1/2 stick oleo. Add chicken and top with water chestnuts. Mix soups and sour cream and pour over chicken. Spread 1 cup cracker crumbs over top. Dot with remaining 1/2 stick oleo and bake in 350° oven until bubbly in center.
Sift all-purpose flour and salt together. Blend in shortening. Mix egg, water, and vinegar. Mix in flour mixture until dough makes a ball. Divide into 2 ball. Flatten a ball and roll out to a circle on floured board to fit pie pan. Prick sides and bottom of dough. Bake 425° for 15 minutes. Makes 2 pie crusts.
Mix all-bran and boiling water and cool. Add shortening, sugar, eggs and buttermilk to cooled bran mix. Beat well! Add flour, soda, salt and bran flakes, Bran Buds or rolled oats; mix well. Store in large container in refrigerator. Keeps 2 or 3 weeks. Bake in 400° oven for 20 minutes.
Peel and devein shrimp. Then cut into small pieces. Chop boiled eggs into small pieces. Combine all ingredients and serve in avocado halves or on lettuce.
Stir soup over low heat until smooth. Gradually add milk. In a buttered 1 1/2-quart casserole dish, arrange layers of potatoes, onions and sauce. Dot with butter. Sprinkle with paprika. Bake, covered, at 375° for 1 hour. Uncover and bake 15 minutes more.
Clean lentils and remove small stones or other small objects. Place in a large 4 to 6-quart cooking pot. Add water and sausage and bring to a boil. Turn down burner and simmer 1 hour. Add salt and pepper. Just before the hour is up, start making the thickening. Add shortening and diced onion into a large frying pan and slowly brown the onion. After onion is brown, add flour and make a heavy paste. Add 2 cups of cold water and continue to cook until you have a smooth gravy. Take a large strainer and strain the thickening into the soup. You will have the flavor of the onion, but there will not be any pieces in the soup. Add cold milk and bring to a boil. Boil approximately 2 minutes and it is ready to serve.
Cream oil and sugar. Add eggs; mix well. Sift dry ingredients; add to egg mixture. Beat until smooth. Add carrots, nuts and currants. Bake in a greased 9 1/2 x 13-inch pan at 300° for a little over an hour.
Mix together Basic Batch, cocoa and flour. Beat egg with vanilla, cherries and juice. Add to dry mixture; blend well. Knead dough slightly with hands to fully mix. Drop by tablespoons onto greased cookie sheet. Bake at 325° for 10 to 12 minutes. Immediately remove from baking sheet. Cool before frosting. Yields 2 dozen 2-inch cookies.
Preheat oven to 350°. In small bowl, combine margarine or butter, grated cheese, dill weed and garlic powder. Separate each biscuit dough; cut each in half. Place in ungreased pan. Spoon half of cheese on top. Repeat layers with 20 biscuits and rest of cheese mixture. Bake 20 to 30 minutes, until golden brown. Serve warm. Contains 153 calories, 8 g fat and 8 mg cholesterol.
Mash the potatoes. Add sugar and whip. Let cool. Add undrained pineapple in casserole dish. Put in 1/2 of the potato mixture. Layer with marshmallows. Add remaining potatoes. Top with nuts. Bake in slow oven until marshmallows melt.
In a large bowl, mix both cans of pineapple. Sprinkle powdered pudding on top. Let set for 3 minutes, then combine nuts and coconut and fold into mixture. Next, blend in whipped topping and marshmallows. Refrigerate for 2 hours before serving. Serves 12.
Remove any shell or cartilage from crab meat. Cook onion in butter until tender. Combine all ingredients, except crumbs. Shape into six cakes and roll in crumbs. Place cakes in a heavy frying pan containing about 1/8-inch of fat, hot but not smoking. Fry at moderate heat. When cakes are brown on one side, turn carefully and brown the other side. Cooking time is approximately 5 to 8 minutes. Drain on absorbent paper. Serves 6.
Melt butter in large soup kettle. Add onions and cabbage and cook 5 minutes. Add all other ingredients, except sour cream. Cook several hours, at least 2, simmering.
Cook until it thickens. Take off stove and add 1 cup mayonnaise. For potato, macaroni and slaw.
Mix cocoa, cornstarch, egg yolks, salt and milk. Cook until thick, stirring constantly. Add vanilla and oleo. Pour into pie crust (baked). Cover with egg whites that have been beaten. Brown.
Combine chocolate morsels, 1/4 cup whipping cream and water in a heavy saucepan; cook over low heat, stirring constantly, until chocolate melts. Let cool. Stir in vanilla and fold in whipped cream. Layer mousse and vanilla wafer crumbs into 6 (4 ounce) parfait glasses. Cover. Freeze at least 1 hour or up to 2 days. Let stand 10 to 15 minutes before serving. Yields 6 servings.
Brown hamburger and mix together with other ingredients. Bake at 325° for 1 1/2 hours. Makes 6 servings.
Blend and press into 2 x 9 x 12-inch pan. Bake at 350° for 20 to 25 minutes. Cool.
Mix with mayonnaise to which sweet pickle juice is added. Place in refrigerator overnight. This keeps well. Makes a large salad. Yields about 10 servings.
Mix all ingredients with shortening, then add syrup, vanilla, eggs, water and kraut. Beat at medium speed until smooth. Pour into 2 (9-inch) greased and floured pans. Bake at 375° for 35 minutes. Icing is optional.
Dry fish and sprinkle with garlic salt and pepper. Place fish in a well-greased baking dish. Melt butter in an iron skillet and saute onion and celery. Remove from heat; add bread crumbs, bread, egg and seasonings. Add 2 tablespoons white wine Worcestershire sauce if dry. Mix thoroughly. Stuff center of fish with bread stuffing. Brush with melted butter. Garnish with thinly sliced bell pepper and lemon twist. Bake at 350 degrees for about 1 hour. Serves 6.
Preheat oven to 425°. Grease 6 large or 8 medium muffin cups. Combine muffin mix and dates in a bowl. Add milk and honey; stir just until blended. Fill muffin cups about 2/3 full. Bake 15 to 18 minutes or until golden brown. Makes 6 to 8 muffins.
Shred cabbage. Chop onion and green pepper. Place alternate layers of cabbage, onion and green pepper in a glass bowl. Sprinkle with sugar. Heat the oil, vinegar, celery seed, mustard seed and salt to boiling. Pour hot mixture over the cabbage, onion and bell pepper. Let stand in refrigerator for at least 4 hours (24 hours is better).
Preheat oven to 400°. Beat egg whites until they form stiff peaks, gradually adding cream of tartar and sugar. They will be meringue consistency. Fold in pecans and chocolate chips. Slightly grease cookie sheet and drop mix by teaspoonfuls onto sheet. Turn off oven and forget. Do not make on a rainy day! Makes 5 dozen.
Boil turkey wings with seasonings for 45 minutes. Place turkey wings in a pan. Add Maurice's Meat Sauce.
Mix cake mix and oil together in a large bowl. Add eggs, one at a time, beating well after each one. Add can of Mandarin oranges and mix. Pour into well greased and floured pans (round). Bake at 350° for the length of time given on the cake box. This makes 2 or 3 layers, depending on size of pan.
Combine fruit, sugar and cinnamon. Pour into baking dish. Mix remaining ingredients. Pour onto fruit mixture. Bake at 375° for 20 minutes. Mix a little flour, 1/2 cup sugar, cinnamon and a little butter. Mix until crumbly. Sprinkle on top. Bake 5 more minutes.
Put 3 teaspoons butter in baking dish and put in oven until butter melts, then put chicken in dish, skin side down, to coat. When coated, turn over, skin side up, and sprinkle with garlic salt. Bake 1/2 hour, uncovered, at 400°.
Simmer 1/4 cup butter, sugar, orange juice and orange rind 5 minutes. Pour half in a 9-inch square pan. Stir milk into biscuit mix. Roll out in a 9 x 14-inch rectangle. Brush with the melted butter. Sprinkle with brown sugar and cinnamon. Arrange drained, sliced peaches over rolled out dough. Roll dough from short side. Cut into 1-inch slices. Place in hot syrup. Bake in hot oven at 425° for 15 minutes. Pour remaining syrup over rolls. Continue baking 10 minutes longer. Serve warm with cream. Makes 9 servings.
In bowl, beat egg, milk and 1 teaspoon vegetable oil. Combine flour, sugar, baking powder and salt. Stir into egg mixture until smooth (batter will be thick). Peel, core and slice apples into 1/2-inch slice rings. In electric skillet or deep fryer, heat oil to 375°. Dip apple rings into batter; fry few at a time. Drain on paper towels. Combine 1/4 cup sugar and 1/2 teaspoon cinnamon. Sprinkle over fritters. Serve warm.
Cook chicken and remove from bone; chop by hand. Add chicken broth; stir well. Add chopped eggs, chopped pickles, salt and pepper. Blend remaining ingredients and pour over chicken. Mix until well blended. Refrigerate if not used immediately. May be used for sandwiches or served on lettuce with tomato slices and crackers.
Dice bananas and apples. Drain pineapple juice; reserve this. Make jello using 2 cups of hot water and 1 1/2 cups of cold water. Chill until slightly thickened, then add bananas, apples and pineapple. Refrigerate overnight.
Heat oven to 425°. Grease an 8-inch round pan. Combine first four ingredients and then "cut" in butter with fork until mixture resembles coarse crumbs. Add milk, eggs and the raisins. Stir until dry ingredients are moistened. Pat half of dough (with floured hands) into greased pan and add jam (of choice). Top with remaining dough evenly. Score dough into 8 wedges and top with melted butter and sugar. Bake for 20 to 25 minutes.
Mix all ingredients and pour into 2 (8 or 9-inch) cake pans. Bake at 350° for about 35 minutes.
Cut chicken into bite-size pieces; rinse and pat dry. Combine hoisin sauce, soybean oil, sherry, soy sauce, honey, minced garlic and ginger root in a bowl and mix well. Add chicken, tossing to coat. Cover and marinate overnight.
Pour 1 1/2 cups hot water over oatmeal. Let stand 10 minutes. Mix rest of the mixture together, then add oatmeal and butter. Put butter in oatmeal so it can melt.
Mix dry ingredients and shortening until it reaches the texture of cornmeal. Make a well in flour; break egg into this and add milk. Beat in center with beater, then work all flour into liquid with spatula until stiff. Roll paper thin using lots of flour on board. Cut into small pieces and drop into boiling broth. Stir on top only. Cook 20 minutes. Test doneness.
Cook macaroni; drain well. Combine ground chuck, onion and seasonings in an iron skillet. Saute until meat is lightly browned, stirring to crumble. Drain all grease. Stir in celery soup and let simmer 10 minutes. Stir in macaroni and remaining ingredients. Bake in a lightly greased 2 1/2-quart casserole dish for 35 minutes at 350°. This makes 8 servings.
Stir and let set overnight. Next day, add 1 grated peel. Add 1 lemon. Boil about 15 minutes or until thick. Pour into jars and seal.
Layer ingredients, alternating each. Bake in a 350° oven for 2 hours.
You may use more corn meal to make a stiffer batter. Mix as listed. Fry on hot griddle.
Mix all ingredients. Top with cheese and bake at 325° for about 30 minutes.
Mix sugar, 2 tablespoons flour, salt and apples. Put in bottom of pan; mix together rest of ingredients. Place on top of apple mixture. Bake at 325° to 350° until apples are soft. Serve hot for supper with milk.
Mix dry Jell-O and sour cream. Combine pineapple, coconut, oranges and marshmallows. Fold in Jell-O and sour cream mixture. Allow to stand overnight.
Mix crushed Oreos and butter. Put into 9 x 13-inch pan. Cover with ice cream. Sprinkle with peanuts. Top with Chocolate Sauce and freeze.
Sift dry ingredients. Add shortening and cut in with knives until blended. Gradually add enough cold water to make a pastry consistency. Turn out on floured board and knead until smooth. Cover and let rest for 5 minutes. Roll out onto board in a 12 x 15-inch rectangle, 1/8 to 1/16-inch thickness. Cut into 2 x 3-inch pieces or 3-inch squares. Cover with wax paper. Heat oil. Drop squares, turning 3 or 4 times while frying. Drain and serve. Serve with honey.
Combine. Slowly bring to a boil. Serve hot. If too spicy, cut cinnamon back to 1/2 teaspoon.
Boil tomatoes, onions, sugar, parsley, cloves, salt and pepper until vegetables are thoroughly cooked; strain. Add milk and butter. Dissolve cornstarch with water and add also. Boil until slightly thickened. Serve with tablespoon of whipped cream.
Preheat oven to 400°. Cut apricots into small dices and pour boiling water over them. Allow to stand while you stir together the flour, wheat germ and salt. Then cut in the peanut butter and butter. Add the apricots (drained), then combine the egg yolks and molasses. Stir in with a few swift strokes. Beat egg whites until stiff, then fold into batter. Spoon mixture into 8 well oiled muffin cups and drizzle honey over the top. Bake about 15 minutes.
Combine all ingredients, except mushroom sauce. Form into 8 equally long rolls. Broil 3 inches from source of heat 5 to 7 minutes on each side. Add to mushroom sauce. Heat 15 minutes and serve.
In large bowl, mix spinach, cream cheese, 1/4 cup butter, salt and pepper. Pour mixture into buttered 1-quart casserole dish. Arrange artichokes on top. Coat croutons with remaining 1/4 cup butter and spread over artichokes. Bake at 350° for 20 to 30 minutes, or until bubbly. Makes 6 servings.
Mix graham cracker crumbs with butter. Press in the bottom of an 8 x 12 bowl. Place in the freezer for a few minutes to get hard. Mix cream cheese, powdered sugar, and milk together and put on top of crust. Sprinkle nuts on top of cream cheese mixture. Add Cool Whip on top of the nuts. Next, add cherry pie filling on top of Cool Whip. Keep in refrigerator until ready to serve.
Brown hamburger with onions and peppers. Add the remaining ingredients, then alternate mixture with tortillas in casserole dish. Top with grated Longhorn cheese. Bake at 375° until hot.
Cream together butter, sugar and eggs. Sift together flour and spices. Add flour mixture alternately with buttermilk to which soda has been added. Fold in the preserves, vanilla and nuts. Pour into greased and floured angel food pan. Bake 1 1/2 hours at 325°. Cool; top with caramel icing.
Soften butter. Beat butter and sugars until blended. Add peanut butter and blend well. Add egg and vanilla and beat until well mixed. Add dry ingredients and mix on low until just blended. Refrigerate for 1 hour.
Blend flour, powdered sugar and margarine to crumb stage. Press into 9 x 13-inch pan. Bake at 350° for 15 to 20 minutes or until golden brown.
Cut hot dogs in 3 pieces. Cut bacon in half. Wrap 1 piece of bacon around 1 hot dog. Stick toothpick in it. Put them all in crock-pot on high for 4 hours.
Steam spinach	until tender (about 3 minutes). Drain and squeeze out as much water as possible. Chop coarsely. Combine remaining ingredients and mix with spinach. May serve hot or cold. Serves four.
Cook lasagne noodles according to directions on package. Cook ground beef until done and drain off fat. Add spaghetti sauce, oregano, garlic powder and 1/4 cup Parmesan cheese. Simmer 10 minutes. Mix together Ricotta cheese, 1/4 cup Parmesan cheese, tablespoon parsley and egg. Mix well. Grease 13 x 9 x 2-inch pan. Layer bottom of pan with noodles, sauce, cheese mixture and 1 cup Mozzarella cheese. Repeat layers. Bake at 350° for 50 to 60 minutes. Serves 8 to 10.
Brown hamburger and onion. Add 1 cup ketchup and 1 cup water. Mix well. Cook over medium heat until thoroughly heated. Combine 1/2 cup cold water and flour. Stir until well blended. Add dry mustard, chili powder and salt. Mix until smooth. Gradually add to meat mixture while stirring. Cook over low heat, stirring until thick. Spoon over hamburger buns.
For crust, mix cracker crumbs and margarine; press into bottom of 9 x 13-inch pan. Cream together next three ingredients and spread over the crust. Top filling with a layer of sliced bananas dipped in lemon juice to prevent turning brown. Top bananas with drained crushed pineapple. Spread Cool Whip over pineapple. Garnish with nuts and cherries. Refrigerate 1 hour before serving.
Prepare as directed on box. Add other ingredients as listed. Pour into 13 x 9 x 2-inch pan, which has been greased only on the bottom. Bake in middle shelf of oven at 350° for 35 minutes.
Place chicken breasts in baking dish. Combine remaining ingredients and pour over chicken. Cover with foil. Bake at 350° for 30 minutes. Remove foil and continue baking for 30 minutes more. May sprinkle with grated cheese the last 15 minutes, if desired.
Mix together oatmeal, butter and boiling water and let stand 15 to 20 minutes. Add white sugar, dark brown sugar, flour, baking soda, cinnamon and salt. Mix well and pour into greased and floured 9 x 13-inch pan. Bake 35 minutes at 325°.
Combine apple cider, lemonade, orange juice, water and sugar in party-sized coffee pot. Place allspice, cloves, salt, cinnamon and nutmeg in basket of coffee pot. Perk until coffee pot cuts off. May be made early and warmed. Yield: 20 servings.
Use filter and make coffee. Pour into stainless pot and add 3 cups sugar. Cool down to 100°. Add 1 1/2 cups grain alcohol (Everclear) and 1 teaspoon pure vanilla.
In a bowl, combine the first 6 ingredients. Combine the pumpkin, oil, eggs and water. Mix well. Stir into dry ingredients just until combined. Fold in the pecans. Spoon into two greased 9 x 5 x 3-inch loaf pans. Bake at 350° for 60 to 65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
Put washed cranberries in blender to grind. Combine ground cranberries and marshmallows and sugar. Refrigerate overnight. Next day, add remaining ingredients and mix. Refrigerate until ready to serve.
Spread nuts and then coconut on bottom of dish. Pour German chocolate cake mix batter over nuts and coconut. Melt butter; add cream cheese and sugar. Mix well and spread over cake batter. Bake at 350° for 45 to 50 minutes in greased and floured 9 x 13-inch pan.