HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix cracker meal with the pepper, parsley and thyme. Dip chicken breasts in Butter Buds mixture, then dip into cracker crumb/seasoning mixture (in a separate bowl). Place on a lightly greased baking sheet in preheated 400° oven for about 25 minutes. (Turn chicken over after 12 minutes.) While chicken is cooling, boil pasta and lightly steam vegetables and diced red pepper. Mix the yogurt, Miracle Whip, low-fat milk and Good Seasons salad dressing mix, or use your own seasoning, in blender or processor. When chicken breast is cooked, cut into thin slices or chunks and toss everything together in a large serving bowl. Serve chilled. Serves 6.
Meatballs: Mix hamburger meat, sour cream, Ritz crackers, Lipton onion soup mix and eggs together. Roll into small balls and bake until brown. Drain grease and put into pot with sauce.
Cream sugar, margarine and eggs. Gradually add the remaining ingredients. Drop by teaspoonfuls on cookie sheet and bake at 350° for 8 to 10 minutes. You can put icing, coconut or colored sugar on them.
Combine flour and oil. Cook until lightly browned. Stir in bacon; cook 1 minute. Add onion, pepper and garlic; cook until onion is tender. Add the next 8 ingredients. Simmer for 45 minutes, until chicken is tender. Add okra the last 10 minutes of cooking. Stir in file. Serve over rice. Can be frozen.
Dissolve yeast in warm water. Sift together flour, sugar, soda, baking powder and salt. Cut in shortening. Stir in yeast and buttermilk. Roll out on floured surface; cut and brush tops with melted butter. Bake at 400° for 10 to 20 minutes according to size. Yields about 4 dozen.
Place flours and salt in a large bowl and mix well. Add yeast, dissolved in 3/4 cup lukewarm water; add sugar, mix well and blend in remaining water. Turn out on floured board. Knead until dough is smooth and shiny. Brush top and sides with shortening	and place in	greased bowl. Let rise until double in bulk, about 1	hour. Punch down; knead again and return to bowl. Let	rise 1/2 hour. Shape into 2 loaves. Place in well-greased pans and let rise until double in bulk. Bake 40 minutes or until well browned in 375° oven.
Combine all ingredients. Mix well. In an oblong baking dish, shape meat mixture into a loaf. Cover with wax paper. Cook on Medium power for 20 to 24 minutes. Drain liquid occasionally. Let stand, covered, for 5 minutes before serving. Makes 6 servings.
In a large saucepan, cook the onion, celery, garlic and curry powder in margarine about 10 minutes or until vegetables are tender. Stir in cornstarch and bouillon granules. Blend in tomato paste. Stir in water and applesauce. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Remove from heat. Cool saucepan quickly in ice water, stirring occasionally. Pour into 1 1/2 cup containers and freeze.
Cook shrimp and bake potatoes. Carefully cut lengthwise in half and scoop out the potatoes, leaving the empty shell. Whip together with the potatoes the remaining ingredients. Stuff the mixture into the shells. Bake at 350° for 15 minutes. Sprinkle paprika over the potatoes before serving. Makes 8 halves.
Mix dry ingredients. Add 3/4 of the water to make a rather thick mixture. Add egg and mix. Add shortening and mix. Add more water or flour, if necessary, to make batter of desired consistency. Fry in greased frying pan at medium-low heat, turning when bubbles begin to appear in cakes. Makes 8 to 10 medium size 4-inch cakes. Serve with margarine, syrup, jelly, honey or whatever.
Bring stock to a rolling boil. Then add the salt, black pepper, oregano, parsley, carrots, celery, cabbage, onions and spinach. When the carrots have cooked (about 30 minutes), then add the diced tomatoes and the tomato paste. Cook for another 10 minutes. Then add the salad macaroni, garbanzo beans and the kidney beans. Cook until macaroni is done. Turn off heat. Let stand for an hour before serving. Serve with Parmesan cheese and garlic toast.
Spread beans in an 11 x 7-inch pan. Place slices of Velveeta all over top. Melt in microwave. Chill. Spread sour cream. Sprinkle with Cheddar cheese and chopped chives. Chill several hours or overnight. Before serving, set at room temperature until it softens.
Sift first 3 ingredients. Set aside. Melt margarine in microwave; add sugars, salt and vanilla. Mix well. Add eggs and beat until well mixed. Add peanut butter and mix well. Stir in flour mixture. Dough will be heavy. You may have to use your hands. Chill about 1 hour. Form into walnut-size balls. Place on cookie sheet and press with fork (crisscross). Bake at 350° for 14 to 18 minutes.
In microwavable bowl, melt chocolate and margarine. Add sugar, cocoa powder and evaporated milk. Stir well. Microwave on High for 12 to 15 minutes. Remove from microwave and stir with wire whisk. Cook longer if thicker sauce is desired. Stir in vanilla. Serve warm over ice cream. Store in refrigerator.
Put steak, cut in cubes, in skillet; brown. Pour off any excess fat. Mix together and pour over beef the tomatoes (roughly diced), garlic and pepper. Cover; cook over low heat for 1 hour, until meat is almost tender. Add sliced onion and green pepper. Cover; cook 30 minutes longer, or until both meat and vegetables are tender. Serve over rice or noodles.
Combine butter, sugar, egg yolks, milk and orange juice. Sift dry ingredients and add to first mixture. Beat until smooth. Add grated orange peel. Drop by teaspoon into hot grease; fry about 2 to 3 minutes on each side. Drain on paper towel. Roll in powdered sugar or cinnamon-sugar mixture.
Heat oven to 350°. In medium saucepan, melt butter over medium heat; stir in flour until smooth and bubbly. Stir in chicken broth with wire whisk. Continue cooking, stirring constantly, until mixture comes to a full boil (4 to 5 minutes). Continue boiling 1 minute. Remove from heat. Stir in 1 1/2 cups Cheddar cheese and milk until cheese is melted. Add curry powder. Stir well. Combine cooked spaghetti, chicken, broccoli and mushrooms in greased 2-quart casserole. Add cheese mixture. Top with remaining cheese on top. Bake for 25 to 30 minutes or until bubbly around edge.
Cream shortening gradually add sugar and cream well. Add 1 egg at a time and beat each in thoroughly before adding the next. This mixture must be beaten thoroughly. (If once in a while it may separate, never mind. The cake will be the better for it.)
Mix crumbs and butter. Press into 9 x 13-inch dish. Beat powdered sugar, vanilla and stick of margarine together for 10 minutes. Add eggs and continue to beat. Spread over crumb mixture. Cut bananas in half lengthwise. Place over creamed layer. Spoon pineapple over bananas. Cover with Cool Whip. Sprinkle with nuts. Chill 4 hours. Garnish with cherries.
Chop finely in food processor or by hand the cilantro, chilies and jalapeno peppers. Use food processor to crush tomatoes. Chill a few hours to allow flavors to blend before first serving. This is a large batch; however, it keeps well.
To be made in advance. Arrange half the cookies in base of straight-sided glass dish. Pour juice from first can over cookies. Place mandarin oranges over. Whip the cream and sugar until fairly stiff. Divide in half; spread over first layer. Repeat layers; decorate and refrigerate overnight.
Grease dish. Preheat oven to 350°. Cook broccoli until tender (boil in 1-inch of water for 6 minutes) or use frozen; drain. Mix in one stick of butter or margarine and Velveeta cheese.
Mix above ingredients and form into a loaf. Place in a shallow pan and cover with sauce. Bake at 350 for 1 1/2 hours.
Mix squash and onion and mash well. Drain well. Add mayonnaise, crushed crackers, eggs, cheese and Hidden Valley dressing mix. Mix well and pour into a greased casserole dish. Top with crushed Better Cheddar crackers that have been mixed with liquid margarine. Bake for 30 minutes in 350° oven or until firm.
Combine flour, baking powder, brown sugar and salt. Make a well in center. In separate bowl, combine milk, eggs, vanilla and melted butter; cool slightly. Add to flour mixture; stir with fork until just combined. Fold in nuts and chips; stir as little as possible. Divide batter equally into lined muffin pan. Sprinkle with sugar. Bake at 375° for 15 to 20 minutes, or until done.
Add the lime Jell-O and lemon Jell-O to 2 cups boiling water and set aside to cool. (Be sure to use only 2 cups water as the liquid in the pineapple will also be used.) When Jell-O has started to set, add the remaining ingredients and let set in refrigerator until set.
Brown hamburger, onions and peppers in a large pan. Drain excess grease. Add soups, salt and taco seasoning. Stir well. Simmer 15 minutes on medium-low heat, stirring occasionally. Serve in warm taco shells. Top with lettuce, tomatoes and cheese.
Cut up peeled tomatoes. In large kettle, add tomatoes, chopped onions, pepper, celery, spices, etc. Cook, uncovered, for 3 hours. Pour into clean hot jars and seal.
Melt butterscotch pieces in top of double boiler over hot (not boiling) water. Stir in 2 tablespoons water and remove from heat. Cool to lukewarm. Beat until fluffy the cream cheese, salt and light cream. Blend in first mixture and vanilla. Fold in whipped cream. Spread on layers.
Be careful of your selection. Do not choose too young and take only such as have been raised in a good moral atmosphere. Some insist on keeping them in a pickle, while others keep them in hot water. This only makes them sour, hard and sometimes bitter. Even poor varieties may be made sweet, tender and good by garnishing them with patience. Wrap them in a mantle of charity; keep warm with a steady fire of devotion and serve with peaches and cream. When thus prepared, they will keep for years.
Bring sugar, cocoa and butter to a boil (medium heat). Cook 1 minute or until sugar dissolves. Remove from heat; add evaporated milk. Return to heat; boil 3 or 4 minutes. Remove from heat; add vanilla.
Brown meat and onions; drain. Combine with rest of ingredients and pour into unbaked pie shells. Bake at 350° for 40 to 45 minutes.
Roll out the pizza dough. Add black pepper while rolling dough into large 12-inch circle. Sprinkle the remaining ingredients over rolled dough. Sprinkle with black pepper to taste. Roll into long loaf; brush top of loaf with a little olive oil. Bake on cookie sheet at 350° until slightly golden (approximately 45 minutes).
Combine all ingredients in top of double boiler. Place over simmering water and stir until smooth. Remove from heat. Cool, stirring frequently, until ready to spread.
Melt chocolate and butter together and cool. Beat eggs and add sugar, mix well. Add remaining ingredients. Bake in greased pan at 375° for about 20 minutes.
Cream 1 cup butter. Gradually add 1/3 cup powdered sugar, beating well. Add flour and cornstarch; mix well. Add pecans. Cover and chill 1 hour. Shape dough into 1-inch balls. Flatten each cookie with the bottom of a glass which has been lightly dipped in flour. Place on ungreased cookie sheet. Bake at 350° for 10 minutes, or until edges are light brown. Cool.
Bake 35 minutes at 350°. Do not overcook. Cover cake with Marshmallow Creme while hot. Cool before icing.
Dissolve yeast with water. Mix flour, sugar, salt and oil. Add yeast and water. Knead the dough for 10 minutes. Cover. Let rise double. Preheat oven to 450°.
Mix drained pineapple, sugar and flour. Pour into 10 x 13-inch pan. Sprinkle Cheddar cheese on top of mixture. Crumble enough Ritz crackers to make a cup. Sprinkle on top of cheese. Melt 1 stick butter; pour over crackers. Bake at 350° for 30 minutes.
Pare, remove seeds and cut cucumbers in 1-inch squares. Add onion. Sprinkle with salt and let stand overnight. Drain. Rinse well.
Thoroughly blend first 3 ingredients. Add combined dry ingredients. Force through cookie press on greased cookie sheet. Bake in preheated 375° oven for 10 to 12 minutes until edges are light golden brown. Makes approximately 8 dozen appetizers.
Cook and drain hamburger. Add jar of pizza sauce and simmer until boiling point. Place on hamburger buns; add cheese. Place in oven until cheese melts and is hot.
Brown onions and meat in fat. Add all other ingredients except beans and simmer until thoroughly done. Add beans about half-hour before serving time or at least do not cook so long that beans become mushy. If mixture seems too thin, you can thicken with gravy thickening. Garlic may be added, if desired.
Dissolve sugar in half of the water. Make sure seeds are removed from juice and then add to water. Add other half of the water and mix well. Serve over ice.
Mix all ingredients and pour into buttered casserole. Sprinkle buttered bread crumbs over top. Bake 30 to 40 minutes at 325°.
Brown meat; drain. Add cheese until melted. Spread on party rye bread. Warm before serving.
Spread softened cream cheese on serving plate.	Combine Bacos, ketchup, and horseradish sauce and spread on top of cream cheese. Combine next 3 ingredients and spread on top of ketchup mixture. Top with grated cheese.
Combine potatoes, sugar, butter, eggs, vanilla and milk. Mix well and pour into 2-quart casserole dish.
Thaw bread according to directions on package. Roll out dough. Place pepperoni, Mozzarella cheese, Parmesan cheese and parsley on dough. Roll up and baste with mixture of 1 egg, mixed with a small amount of water. Bake at 350° for 30 minutes.
Combine first 4 ingredients in a medium saucepan. Cook over medium heat until slightly thickened, stirring constantly. Remove from heat; stir in butter and vanilla. Makes 2 cups.
Combine cream cheese, sugar, milk and coconut. Fold into whipped topping. Chill for 1 hour or more after pouring into graham cracker crust.
In very large mixing bowl, stir together flour, brown sugar, baking soda, cinnamon and cloves. Stir in fruits and peels, nuts and raisins. Add peaches, milk, mincemeat and brandy; mix well. Turn into 2 greased and floured 8 x 4 x 2-inch loaf pans. Bake in a 300° oven for 2 hours or until done. Cool completely; remove from pans. Wrap in foil or clear plastic wrap and store in a cool place. Makes 2 fruitcakes.
Tear lettuce; add celery, green onions and drained mandarin oranges. Add slivered almonds caramelized in sugar.
Put onion and pepper in hot oil and brown slightly. Add eggplant and garlic; cook a few minutes. Add tomatoes. May also be baked for 30 minutes.
Sprinkle onion flakes over potatoes. Melt remaining ingredients, stirring often. Pour over potatoes and refrigerator set for 1 to 1 1/2 hours. Set out on counter 3 to 4 hours before baking. Bake uncovered at 350° for 1 hour. A dish that is always part of Potluck Christmas; also a welcome addition to many family gatherings.
Brown beef; add next 6 ingredients and simmer about 20 minutes. Remove from heat and add 1/2 Fritos and stir well. Pour into baking dish. Cover well with cheese, then top with rest of Fritos. Bake 20 minutes at 350°.
Cook noodles in boiling, salted water for about 5 minutes; rinse under hot water and drain well. Heat the oil in a wok or large frying pan; stir-fry the pork for 5 minutes, until almost cooked. Add the carrot; cook 1 minute. Add the bell pepper, bean sprouts, snow peas and soy sauce; cook for 2 minutes. Add the noodles and the shrimp; toss over the heat for 2 minutes. Serve immediately.
Make cake as directed, using a 13 x 9 pan. Combine milk, sugar and 1 package of coconut and bring to a boil. Pour over hot cake while mixture is hot; cool. Put tub of Cool Whip on cake and sprinkle on 1 package of coconut. Refrigerate.
Sift dry ingredients and add butter. Mix like pie dough with fingers. Add raisins. Add buttermilk and eggs to make dough. Bake in 2 greased loaf pans or pie pan at 350° for 1 hour. Brush with butter straight from oven.
Cube chicken into 1/2 inch pieces. Combine 3 Tbsp. of sherry and 1 Tbsp. soy sauce into a mid size bowl. Add chicken and marinate for 1 hour or overnight, the longer the better flavor. Pour enough water in a wok to be just below the steaming rack, bring water to a boil. Add chicken, mushrooms, and water chestnuts into wok and cook for 20 minutes or until chicken is tender. Add snow peas and cook for 2-3 minutes or until peas turn bright green. In a medium saucepan combine remaining sherry, soy sauce, water, oyster sauce, cornstarch and sesame oil, mix. Cook over medium heat for 5 minutes or until sauce thickens. Serve chicken over rice with sauce spooned over top. Makes 4 servings.
Shape into balls. Place in flat pan, one layer to a pan. Cover with sauce and bake.
In large bowl, place cooled macaroni, add all remaining ingredients, then add mayonnaise to your taste. Add garlic salt or any seasoning you desire. Have fun with this salad. Add or delete to your liking.
Butter a 13 x 9-inch pan. In a 3-quart pan, melt margarine and marshmallows over low heat. Stir until melted. Remove from heat. Add Rice Krispies and coat real well. Press into 13 x 9-inch buttered pan. Cool and cut into squares.
Mix sugar and eggs. Add a dash of salt and vanilla. Scald milk and add to egg mixture slowly. Pour in pie shell. Bake at 350° for 30 minutes or until crust is golden brown.
Cut steak into 1-inch cubes. Dip in flour. Brown in hot fat. Add remaining ingredients and cook slowly for 1 hour.
Drain pineapple chunks, reserving 2 tablespoons juice. Set juice aside. In a large salad bowl, combine pineapple, cabbage, apple, carrot and green pepper.
Preheat oven to 375°. Lightly coat cookie sheet with nonstick spray. Separate dough into 16 pieces. Cut each one in half to make 32 pieces. Roll each into a ball and flatten with hand into a small circle, about 1/4-inch thick. Put a piece of hot dog into a circle, closing dough around hot dog and seal seams. Place on baking sheet and bake for 10 to 13 minutes or until golden.
In medium bowl, combine crumbs almonds, sugar and butter; mix well. Press firmly into bottom and pinch up sides of 9-inch spring-form pan.
Grease casserole dish with margarine. Add a layer of frozen cauliflower. Add 2 layers of Velveeta cheese. Mix and heat. Pour over casserole. Cover and bake at 325° for 1 hour. Uncover and bake 15 to 20 minutes longer.
Brown meat. Drain off excess fat. Add taco sauce and chilies. Simmer for 10 minutes. Add soups and heat well. Pour over chips in a 9 x 13-inch pan. Top with cheese. Bake 25 minutes at 350°. Garnish with additional chips.
Brown meat in skillet until very dark brown. Cover with soups and 1 1/2 cups water. Cook over very low heat for 30 minutes to 1 hour. Serve over cooked rice or mashed potatoes. This is very good served with garlic bread and salad.
Combine soup, 1 cup Cheddar cheese, milk, chilies and onions in bowl. Stir to blend. Place 1/3 cup chips in bottom of 1 1/2-quart casserole. Top with 1/2 of chicken, then 1/2 soup mixture. Repeat layers. Sprinkle remaining cheese on top. Bake at 350° for 20 to 25 minutes. Garnish, if desired, with tomatoes, peppers or olives.
First bake cake and let cool. Beat cornstarch, sugar, milk, and egg while cooking on medium heat. This should take about 15 to 20 minutes for the pudding to thicken. Once pudding is thick, set off burner and add vanilla. Let cool.
Mix well in 3 to 3 1/2-quart bowl. Microwave on High 10 to 14 minutes. Test drop in water.
Stir together butter (softened) and sugar. Mix corn flakes, nuts and coconut. Put half mixture in pan. Spread ice cream on top. Sprinkle rest of mixture on top. Top with hot fudge. Makes 9 x 13-inch or 2 pie pans.
Season ribs and broil for 10 minutes to remove excess fat. Place ribs in crock-pot and cover with sauce. Pour water over top. Place onion slices on top. Cook on low setting for 8 to 10 hours.
Combine sour cream with dressing mix. Add diced chicken, 1 cup of the Cheddar cheese and olives. Spoon onto uncooked tortillas. Spread mixture on each and roll up. Place seam side down in 13 x 9 x 2-inch baking dish. Sprinkle with remaining cup of cheese. Bake in 375° oven for 25 minutes. Remove from oven and top with salsa. Serve immediately.
Bring sugar, cocoa, shortening and milk to boil; boil for 2 minutes. In a bowl, mix oatmeal and coconut or pecans. Mix all ingredients and drop on wax paper.
Melt margarine in ovenproof casserole (2 to 3-quart Pyrex or Corning Ware square). Saute onions until translucent. Stir in rice and almonds. Pour in consomme and broth. Bake, covered, at 350° for 45 to 60 minutes, until liquid is absorbed.
Combine all ingredients in mixing bowl and beat. Drop from tsp. into hot deep oil. Brown on both sides on medium heat. Drain on paper towel. Serve while warm.
Mix crushed pretzels, oleo and 3 tablespoons white sugar. Press into a 9 x 13-inch pan. Bake 15 minutes at 350°. Cool.
In a 9 x 13-inch baking dish, crush Ritz crackers. Cook and drain broccoli spears. Place on top of crackers, then sliced chicken on top of broccoli. Add mushrooms. In 1/2 to 3/4-quart of broth, melt 1 pound Velveeta cheese. Pour over chicken, broccoli and crackers. Bake at 350° for 30 minutes. May cover with foil. (I have used canned broth with good results.)
Remove veins from prawns. Combine cilantro, olive oil, Tabasco sauce, lime juice and white wine for marinade. Add seafood and refrigerate 1 hour. Thread seafood and vegetables onto skewers and barbecue or broil until done, basting occasionally with marinade. Serve over steamed rice.
Mix first 3 ingredients together, then fold in Cool Whip. In a 9 x 13-inch dish, spread a thin layer of pudding mixture over bottom of dish, then put a layer of wafers over this. a layer of pudding, then bananas. Continue doing this until you finish with a layer of pudding. Refrigerate several hours before serving.
In a saucepan mix sugar, cocoa, butter and cornstarch. Add egg yolks and water. Boil mixture until thick. Pour into baked pie crust.
Cook in large iron skillet inside oven at 350° for about 45 to 50 minutes or until thick. Stir away from sides of skillet two or three times. Stir after 20 minutes; cook 15 more minutes and stir again.
Peel and slice carrots. Cover and cook in small amount of water 5 minutes until crisp and tender. Rinse under cold water; drain and cool. Separate onion into rings. Alternate carrots, peas, onion rings and green pepper in another bowl. Mix remaining ingredients until smooth. Pour over vegetables. Cover and refrigerate. Makes 8 servings. May be stored for up to 2 weeks.
Mix ingredients. May put sausage in microwave to get some grease off. Form into balls and bake in oven on a cookie sheet until brown at 400° for 15 to 20 minutes.
Mix ground chicken with ground garlic cloves and buttermilk. Form into six balls and carefully press into bread crumbs in patty shape. Saute for one minute on each side in olive oil and place in baking dish. Bake for 10 to 12 minutes at 325°. Serve with honey-mustard mayonnaise.
Add chocolate to milk and heat in double boiler. When chocolate is melted, beat with rotary eggbeater for 1 minute or until smooth. Combine flour, sugar and salt. Add to egg yolks. Pour small amount of milk mixture over egg mixture, stirring continuously. Return to double boiler and cook until thickened, stirring constantly. Add butter and vanilla. Cool. Pour into pie shell and cover with meringue made by folding sugar into egg whites. Bake at 300° for 12 minutes or until delicate brown.
Clean and season turkey or hen thoroughly. Dice onions and green peppers and place under skin throughout the turkey. Seasonings can include Cajun, garlic salt, pepper, salt, poultry, Season-All, etc. Flour turkey before frying. Oil should be very hot. (Pot used should be able to withstand heat.) Oil should cover turkey; check occasionally for doneness. Be careful with the hot oil. When you put the turkey in the oil initially, the oil will boil up. Any question, call me.
In a bowl, combine the potato flakes, parmesan cheese, parsley, paprika, garlic salt, onion powder and pepper. Dip chicken into butter, then into potato flake mixture. Place on 2 greased 15 x 10 x 1 inch baking pans. Bake at 375° for 50 to 60 minutes or until juices run clear. Yield: 12 servings.
Combine margarine, soup mix and rosemary. Scrub potatoes and cut into 1/2-inch thick. Combine margarine mixture and potatoes. Toss gently. Arrange in shallow baking dish. Cover and bake at 350° for 1 hour. Makes 3 to 4 servings.
Mix all ingredients together well except water. After ingredients are mixed well; add the hot water. Bake in a 375° oven for 35 minutes in a 9 x 13-inch pan.