HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oil in fryer to 350°. Mix cornmeal, bread crumbs, herbs and spices in bowl; set aside. Place chicken in large pan, cover with water, season and bring to a boil. Skim water and cook, partially covered 20 to 22 minutes over low heat. Remove chicken from pan and trim skin away. Dredge chicken with flour and dip into beaten eggs coated with cornmeal. Deep fry 6 to 7 minutes.
Microwave wine, mustard and chutney 3 minutes on High. Add cooked sausage. Microwave 5 minutes. Serves 6.
Remove tortillas from refrigerator. Combine cream cheese, mayonnaise, onions and olives. Spread thin layer of mixture on tortillas. Arrange 4 slices of ham over cheese. Tightly roll up tortilla. Wrap individually in plastic wrap. Place in refrigerator at least 3 hours or overnight. To serve, cut in 3/4-inch slices. Makes about 64 appetizers.
Preheat oven to 400°. Heat water and butter to a rolling boil. Stir in flour. Stir vigorously over low heat for one minute. Remove form heat and beat in all 4 eggs at once. Continue beating until smooth. Mixture wil become very thick. Drop dough by scant 1/4 cupfuls or heaping tablespoonfuls 3 inches apart onto greased baking sheet. Bake 35 to 40 minutes or until puffs are golden. Cool away from draft. Makes 12 puffs. Fill with your favorite pudding.
Drain green beans. Add sour cream and mushroom soup. Add cheese. Top with crushed crackers and dot with butter.
Mix and cover with barbecue sauce. Bake at 350° for 1 hour.
Cook noodles for 8 minutes. Saute onions in margarine. Prepare enough instant potatoes to serve 6. Melt Velveeta cheese. Mix melted cheese into potatoes and spread in bottom of greased pan. Then layer with noodles and over that pour onion mixture. Bake at 375° for 15 minutes in 9 x 13-inch greased pan.
In top of double boiler, combine egg whites, sugar, syrup and water. Heat one minute to combine ingredients. Cook over rapidly boiling water, beating constantly, about 7 minutes or until stiff peaks form. Remove from boiling water, add vanilla and continue beating until thick enough to spread. Good on spice cakes.
Cook eggplant. Combine all together remaining ingredients. Spoon into casserole dish. Sprinkle reserved stuffing mix on top. Bake at 350° for 25 minutes.
Place chicken in a large pot and cover with water. Add onion, carrots, celery, corn and salt. Boil until chicken is done, approximately 1/2 hour. Remove chicken and debone it. Add bouillon cubes to boiling water and dissolve. Add the deboned chicken to the water. See recipe for drop noodles.
Combine beef, bread crumbs, ketchup, onion, chili powder, salt and pepper. Pat this meat mixture over the bottom and sides of a 9 x 9-inch baking pan.
Make stuffing with 1 cup water and 1/4 cup butter; set aside. Stir soup, milk and mayonnaise with the chicken.
In a saucepan, cook onion in butter until tender. Blend in flour and pepper; add milk. Cook over medium heat until thickened. Add cheese. In another pan, dissolve bouillon cubes in boiling water. Add frozen broccoli; cook until tender. Add to cheese mixture; blend.
Place bottom crust in a 9-inch pie plate. Mix all ingredients together in a bowl and pour into bottom crust. Place top crust on and crimp. Bake at 375° for approximately 55 minutes. Great to prepare ahead of time and freezes well.
Cook rice; let stand. Cook broccoli. Mix all ingredients, then place in a quart dish. Bake, covered, at 350° for 30 to 40 minutes.
Mix ingredients and bake in a 16 x 11-inch pan at 350° for 20 to 25 minutes. Remove from oven and spread marshmallow cream over cake while hot. When cake is cool, top with icing.
Skin chicken. Put in a covered dish. Cover with meat tenderizer. Add the cream soups. Sprinkle with garlic. Cover. Cook at 350° for 30 minutes or until chicken is tender. Salt to taste.
In bowl, combine red pepper, green onions, mayonnaise, lemon juice, seasoned salt, garlic powder and cayenne pepper. Stir in Chicken of the Sea crab, egg and 1/3 cup bread crumbs (mixture may be sticky). Divide and form mixture into 4 balls. Roll crab balls in remaining bread crumbs; flatten into cakes about 1/2-inch thick. In skillet, melt butter over medium heat. Fry crab cakes 3 to 4 minutes per side until golden brown. Makes 4 servings. Preparation time: 10 minutes. Cooking time: about 8 minutes.
Put ingredients in a 1/2 gallon glass container. Place in refrigerator to cool and dissolve. A great thirst quencher. Works even when it isn't kept cold.
Sift dry ingredients and add sugar and water. Beat 2 minutes at medium speed. Add vanilla and eggs; beat 2 minutes more. Bake at 350° in 13 x 9 x 2-inch pan for 35 to 40 minutes.
Brown meat, pepper and onion. Add remaining ingredients; simmer about 15 minutes. Make layers of Doritos, sliced cheese and meat mixture. Bake in (350°) moderate oven until bubbly and cheese is melted. Serve with Doritos and green salad.
Place roast in crock pot. Pour in sourp, broth, dry onion soup mix an desired amount of pepper. Add enough water to cover most of roast Cook on LOW for about 8 hours. Drippings easily thicken for a great gravy.
Mix with hands the cheese, garlic salt, baking soda and nuts. Mix well. Makes 6 to 8 logs.
First layer: Mix flour, oleo and pecans together. Pat into a 9 x 13 inch pan and bake at 350 degrees for 15 minutes -- Do not brown and cool.
Boil chicken and pick off of the bone. Layer in bottom of baking dish. Mix cream of chicken soup and broth well and pour over chicken. Drain the peas and carrots and layer over soup. Mix flour, butter and milk together and pour over the top. Bake for 45 minutes in 375° oven.
Cook macaroni; drain. In large skillet or electric frypan, melt butter. Add green pepper and onion. Cook until tender, not brown. Add chili, corn and salt and pepper. Simmer on low heat 5 minutes. Stir in cooked macaroni. Top with shredded cheese. Cover; heat on low 5 minutes.
Cook first 4 ingredients over low heat, don't overstir, to a soft ball (until a small amount forms a ball when dropped into a glass of cold water). Stir in butter, peanut butter and vanilla. Spread into buttered 9-inch pie plate.
Melt margarine. Mix cracker crumbs, chili pepper and Parmesan cheese together. Dip chicken breasts in margarine, then in crumbs. Microwave 2 minutes on High. Remove and turn over; add rest of crumbs on top. Place 1 serving of cheese on each and 2 tablespoons salsa on each. Microwave 2 minutes or until center of meat is white. Serves 2.
Arrange potato slices in 2-quart baking dish; set aside. Combine butter and onion in 2-quart measure. Microwave 3 minutes on High, or until onion is transparent. Stir in flour, salt, pepper, mustard, Worcestershire sauce, curry powder, shredded cheese and milk; microwave 3 to 4 minutes on High, or until mixture is hot and cheese is melted. Stir and add ham. Pour over potatoes. Microwave 6 to 8 minutes on "6" or until potatoes are heated through.
Layer vegetables, starting with potatoes, then layer carrots, meat, onions, rice, celery and keep in layers. Pour tomatoes or soup over all. Season each layer with salt, pepper and butter. Bake at 350° for 1 hour.
Mix all together and place in casserole dish. Top with crushed Ritz crackers in 1/2 cup margarine, then put grated cheese on top of crackers. Cook until bubbly hot in 350° oven.
Trim fat and cook to get 2 tablespoons fat. Discard trimmings. Brown chops and set aside. Cook rice and onions until rice is golden, stirring constantly. Stir in water and bouillon. Bring to boil; stir in chopped apple. Turn mixture into a 6 1/2 x 6 1/2 x 2-inch baking dish. Arrange chops on top. Bake, covered, at 350° for 30 minutes.
Cook the tortellini according to package directions and cool. Combine all ingredients, then fold in sour cream mixture. Refrigerate. Makes an excellent dish for parties and light meals.
Peel and dice tomatoes. Add all ingredients, except tomato paste. Cook 2 hours. Add tomato paste. Bring to a boil. Pour into scalded jars and seal. Yields 12 to 14 quarts.
Sift flour and salt together. Cut shortening into flour with pastry blender until it resembles coarse corn meal. Sprinkle water, 1 tablespoon at a time, over mixture. Work lightly with a fork until dough is formed. Roll thin. Bake at 450° for about 15 minutes, depending on oven.
Add 1/4 cup hot water and the sugar to chocolate and mix well. Add egg yolks, one at a time, beating well after each. Slowly add butter, then vanilla, and beat until smooth.
Mix first 3 ingredients. Press into a 9 x 13-inch pan. Bake 25 minutes at 325°. Mix cheese, 1 cup Cool Whip and sugar. Spread over crust. Mix pudding and milk. Spread over cheese mixture. Top with remaining Cool Whip. Garnish with chopped pecans and drained, chopped maraschino cherries. Refrigerate.
Combine the first 5	ingredients. Add flour, soda, baking powder, salt, cinnamon, nutmeg and cloves. Beat well. Coat angel food cake pan with Pam. Pour in mixture. Bake at 350° for 60 minutes or little longer until top of cake is dry.
Mix ingredients and pour into uncooked pie shell. Bake at 325° for 45 minutes.
Put pineapple and cottage cheese in a blender or food processor. Blend until smooth. Add instant pudding. Blend until thoroughly mixed. Pour into a bowl and fold in Cool Whip.
Mix all ingredients; make into rolls. Chill and slice. Bake at 350° about 10 minutes.
Mix all ingredients thoroughly, pour into pie shell. Bake at 300° for 40-50 minutes.
Mix pretzels and melted margarine (and coconut if desired) and press into bottom of 9 x 13-inch pan. Bake at 350° for 10 minutes. Cool.
Cut Crisco into flour. Add buttermilk. Pour yeast in; mix well. Add cheese and garlic; mix well. Sift flour on plastic paper. Roll out dough and cut. Dip each biscuit in butter. Bake on ungreased cookie sheet. Preheat oven to 350°. Cook for 10 to 15 minutes, or until brown.
Bake cornbread according to directions; cool and crumble. Toss remaining ingredients together, add to crumbled cornbread and chill.
Cream together butter and peanut butter. Add sugars, then egg and vanilla. Blend sifted flour, soda and salt. Roll cookie dough into individual balls. Drop onto ungreased cookie sheet. Bake at 375° for 10 minutes. (At Christmas, you can dip rounded balls into colored sugar before placing, sugar side up on cookie sheet.) Press unwrapped Hershey's Kiss in center of cookie, as soon as you remove from oven, then take off cookie sheet.
In large bowl, sift together flour, sugar, baking powder , salt and baking soda. Cut in shortening until coarse crumbs. Combine egg, relish, nuts, orange juice and water. Add all at once to dry ingredients. Stir until moistened. Pour into greased and floured 9 x 5 x 3-inch loaf pan. Bake at 350° for 60 minutes.
Combine 1/2 cup sugar, cornstarch and salt in a saucepan. Stir in milk; cook over medium heat, stirring constantly, until slightly thickened. Remove and set aside. Beat egg yolks until thick. Gradually stir 1/4 of hot mixture into yolks. Add to remaining hot mixture, stirring constantly. Cook 2 to 3 minutes over medium heat. Remove; add 3/4 cup coconut, butter and vanilla. When butter is melted, pour into pie shell. Beat egg whites; add 1/4 cup sugar, 1 tablespoon at a time. Beat until stiff. Spread over filling; sprinkle 1/4 cup coconut and bake at 350° for 15 minutes.
Combine all ingredients, except green onions in saucepan. Bring to a boil; cover, reduce heat and simmer for 30 minutes or until potatoes are tender. Remove 1 cup of mixture; process in blender and return to saucepan. Heat thoroughly. Garnish with green onions. (If no blender is available, potatoes can be mashed by hand.) Contains 48 calories per cup.
Dissolve jello in 3/4 cup hot water. Stir in other ingredients. Pour into a large or individual molds. Chill overnight or until set.
Cream together sugar and Crisco or butter. Add egg yolks, 1 at a time. Add chocolate mixture. Add alternately flour, buttermilk soda, vanilla and salt. Fold in egg whites. Bake in 3 cake pans for 30 minutes at 350°.
Brown hamburger, onion and celery. Combine in a casserole with soup, water and rice. Add soy sauce and salt and pepper. Cover and bake about 1/2 hour at 350°. Remove from oven and add noodles and return to oven for another half hour without cover.
Melt 1 stick margarine and mix with the graham crackers to make crust. Press into a 9 x 13-inch pan.
Crush tortilla chips to make 1/4 cup. Set aside. Saute onion in butter until softened; set aside. Combine eggs, cottage cheese and cumin in a small bowl. Place a layer of chips in buttered 9-inch square dish; layer other ingredients, repeat.
Cook sugar, syrup and water together. Boil for about 5 minutes. Pour half of boiled mixture over egg whites. Return other half to burner. Boil until it spins a thread when poured out of spoon.
Mix first 4 ingredients in a bowl until smooth. Pour into greased pie plate. Bake 30 minutes in a 350° oven. Cool 10 minutes. Mix remaining ingredients until smooth; pour on top. Bake 10 minutes more.
Cook beets with roots and about 2-inches of stem left on, until tender. Use enough water to cover. Dip into cold water and peel. Combine sugar, spices, vinegar and water in a large preserving kettle. Add beets and simmer 15 minutes. Pack into hot, sterilized jars and cover with boiling hot syrup; seal.
Melt margarine in a cake pan. Beat rest of ingredients together until smooth. Pour crust mix over melted butter. Do not stir. Pour in one can of cherries, peaches or blackberries. Bake at 350° for 1/2 hour.
Remove and retain seasoning packet from noodles. Crush noodles with rolling pin. Combine noodles, cabbage, scallions, sunflower seeds, and almonds.
Soak beans overnight; rinse and drain. Cook beans in water to cover until tender; add onions, celery, parsley and oregano. Dilute soup according to can directions and add to pot. Add potatoes and carrots; cook until tender. Add salt and pepper to taste. Cook kielbasa; drain fat and add to pot. Heat through. Freezes very well.
Put berries in casserole large enough to hold plus some room for biscuit topping. Mix berries and sugar together; put in casserole. Cover with biscuits, your own or Bisquick. Bake in hot oven (425°) for 20 to 25 minutes (whenever biscuits are done).
Beat the eggs and add all the ingredients, except noodles. Cook noodles 5 minutes. Add ingredients to noodles. Bake at 350° for 3/4 of an hour. May take slightly longer.
Cook and stir onion in 1 tablespoon of butter in medium saucepan on medium heat. Blend in flour. Gradually add milk. Cook, stirring constantly, until thickened. Add cheese. Stir until melted. Stir in corn and 1/4 cup of the crumbs. Arrange broccoli in a 12 x 8 dish. Top with sauce. Mix remaining 1/4 cup of crumbs and 1 tablespoon of butter. Sprinkle over sauce in baking dish. Bake at 350° for 30 minutes.
Mix well first 4 ingredients and bake at 350° for 20 minutes. Let cool. Cover with lemon pie filling. Top with Cool Whip.
Preheat oven to 350°. Combine dressing mix, garlic powder and oil. Dip pretzels into the mixture and lay on a cookie sheet. Bake 5 minutes. Remove from oven and stir; dump pretzels in a plastic bag and shake. Pretzels may be served whole or broken in smaller pieces. Bet you can't eat just one.
Mix together all ingredients. Pour into greased and floured jelly roll pan. Bake 30-40 minutes at 350°.
Fill each biscuit with mixture; fold over and seal. Bake 8 to 10 minutes at 350°. Sprinkle with Parmesan cheese (optional).
Put rice in bottom of baking dish. Sprinkle onion soup mix over rice. Add water. Place chicken on top of rice. Spoon cream of chicken soup over chicken pieces. Bake at 350° for 1 1/2 hours or until meat is tender.
Wash mushrooms. Cut off stems and finely chop. Mix bread crumbs, cheese, chopped stems and parsley. Fill each mushroom cap with mixture. Drizzle with oil. Add 1/8 to 1/4-inch of water in bottom of pan. Cover with foil. Bake at 350° for 25 to 30 minutes.
Mix all ingredients listed, except fish, in a saucepan. Simmer for 20 to 30 minutes, stirring occasionally.
Heat oil in medium saucepan, add onions and saute until nearly tender. Add saffron and continue to saute until onions are done. Add chicken broth and bring to a boil. Add rice, reduce heat and cover and simmer 20 minutes or until liquid has been absorbed.
Melt butter in skillet. Add flour and make into paste. In bowl, mix cocoa, milk and sugar. Pour into flour and butter. Cook until gravy consistency. If too thick, add more milk. Add 1 teaspoon vanilla, if desired. Serve with hot biscuits.
Sift flour, baking powder, soda and salt together. With electric mixer, add other ingredients. Divide batter equally into 2 greased loaf pans. Bake 1 hour at 350° or until done (clean pick). Freezes very well.
Combine first 6 ingredients in heavy saucepan and bring to a boil, stirring until sugar is dissolved. Simmer for 5 minutes. Cool. Cover and refrigerate for several hours, then strain. Serve cold or reheat. Garnish each mug with a lemon slice.
Melt chocolate chips in double boiler pot. Combine noodles and nuts in bowl. Pour chocolate over noodle mixture; stir to mix. Drop by teaspoon onto waxed paper; cool.
Mix all ingredients together well. Place in loaf pan. Bake at 350° for 1 to 1 1/4 hours. Drain and serve.
Whip cream cheese until soft. Beat in peanut butter, sugar and milk. Blend in Cool Whip and freeze. Eat and enjoy.
Mix all ingredients together well. Can do by hand or mixer. Flour hands and roll in 12-inch log by 3-inch. Bake at 350° for 20 to 30 minutes. May be soft, but that's okay. Cool well. Cut diagonal. Toast both sides under boiler if want crispy. Can frost one end with melted chocolate.
Prepare raw apples and set aside. Measure salad oil into large mixing bowl. Add sugar and eggs. Beat until creamy on low speed. Sift flour. Sift again and add salt, soda and baking powder. Add a small amount of flour mixture at a time to the creamed mixture. Beat well after each addition. When all flour has been added, fold in chopped pecans and apples.
Mix all ingredients in casserole dish. Bake 45 minutes at 350°. Add crumbled Ritz crackers on top for last 10 minutes.
Drain fruit, saving 1/2 cup juice. Mix juice with pie filling. Stir in remaining ingredients. Chill.
Cut bread slices into 5 sticks. Place on cookie sheet. Toast in preheated 250° oven for 30 minutes or until brown. Mix peanut butter and oil in top of double boiler and heat, stirring until well blended. Dip sticks into mixture and roll in graham cracker crumbs. Let cool on wax paper. Store, tightly covered. Makes 2 1/2 dozen.
Boil and mash potatoes. Add dressing mix to potatoes; stir well. Add butter to taste.
Rinse steaks in cold water; pound slightly. Butterfly each steak (cut in half, leaving a "hinge" on one side of each). Sprinkle garlic salt on each inside cavity.
Bring to boil first 2 ingredients. Beat with mixer bananas and strawberries. Pour over fruit. Add ingredients to sugar and freeze to slush. Serve by mixing with 7-Up, about 1 to 1. Yields about 1 gallon.
Place pecans and coconut in bottom of pan. Mix 1 German chocolate cake mix according to directions and pour over pecans and coconut. Melt oleo and combine with cream cheese and confectioners sugar. Pour over cake mix. Bake at 350° for 45 minutes.
Cream eggs, sugar and oil. Sift together dry ingredients and stir into creamed mixture. Add carrots by hand. Pour into 3 greased and floured 9-inch round pans. Bake 25 to 30 minutes at 350°. Cool and frost.
Brown beef, stirring to crumble; drain. Add barbecue sauce and onion; stir well and set aside. Separate biscuits and place each in muffin cups, pressing up sides. Spoon meat mixture evenly into biscuit cups. Sprinkle with cheese and bake at 400 degrees for 8 minutes.
Fill 4-cup container with evaporated milk and complete filling to top with water. Add vanilla and sugar and freeze. Add well-mashed fruit, if desired.
In a deep heavy saucepan, stir buttermilk, soda, sugar, and salt together. Stir over medium heat, stirring constantly, until mahogany in color (does not quite get to soft-ball stage). Remove from heat and add vanilla and butter. Let cool until you can comfortably put hand on outside of pan. Beat with spoon until almost thick. Add nuts, and drop by spoonfuls on marble slab or wax paper.
Pour mixture over top of roast then slice onion rings on top. Cover and bake at 325° for 3 1/2 to 4 hours.
Mix cake mix, eggs, oil and oranges well. Bake in 8 or 9-inch layer pans at 350° until golden brown. Cool.
Cream shortening, sugar and eggs. Sift in flour, soda and salt. Add nuts and stir in mashed bananas. Pour batter into greased loaf pan(s) and bake at 350° for 60 minutes. Makes 2 small loaves.
Crush crackers and add 1/2 cup sugar and pecans. Beat egg whites and add 1/2 cup sugar. Mix with other ingredients. Put in pie plate and bake at 350° until light brown.
Prepare stuffing mix according to package directions. Place half of the stuffing mix in 2-quart baking dish. Top with half of the broccoli, then chicken. Top chicken with remaining broccoli and then stuffing mix. Spoon can of chicken soup over the top. Bake at 350° for 30 minutes or longer. Sprinkle with cheese. Bake an additional 15 minutes.
Take pineapple and 1 cup of the sugar; bring to a boil. Remove from fire. Add the orange jello mix to the mixture; let cool. Add the buttermilk, the remaining 1/2 cup sugar and Cool Whip. Stir and then refrigerate.
In large bowl, pour hot water over oatmeal and margarine; let stand 5 minutes. Stir in powdered milk, grated cheese, salt and egg. Add cornmeal and wheat germ; mix well. Add flour, 1/2 cup at a time, mixing well after each. Knead 3 or 4 minutes, adding more flour if necessary, to make a stiff dough. Roll out to 1/2-inch thickness and cut into shapes. Place on greased sheet and bake at 300° for 1 hour. Turn off heat and leave in oven for 1 1/2 hours or longer.
Combine first 10 ingredients; make batter as for cake. Then add pecans, raisins, cherries and pineapple. Stir until fruit and nuts are coated good. Drop by spoonfuls on greased cookie sheet. Bake in slow oven (300°) about 30 minutes. Cool. Store in airtight container. Flavor is better if kept 2 to 3 weeks before serving (that is, if you can keep them hidden from Daddy, Bill, Ron and Sue!).
Starting at rib cage of catfish, cut 3 large X's on each side of fish. Sprinkle with salt; place in a shallow dish and add Tabasco sauce. Marinate in the refrigerator for at least 2 hours. Place cornmeal, flour, baking powder and 1/2 teaspoon salt in a plastic bag; drop catfish in, one at a time, and shake until completely coated. Fry in deep hot oil (375°) until fish float to the top and are a golden brown. Drain on paper towels. Serve with lemon wedges.
Mix all ingredients together. Roll out to 1/4 inch thick. Cut with cookie cutters. Place onto an ungreased cookie sheet. Bake at 375° for 10 to 15 minutes or until golden brown.
Cook pasta; drain and cool. Mix remaining ingredients and coat pasta. Chill overnight. Toss before serving.
Boil sweet potatoes until just cooked through. Drain. Cool. Peel skins off and cut into 1/2-inch thick circles. On a greased griddle, fry until lightly brown on both sides. Serve with brown sugar and butter if desired.
Cook first 3 ingredients over low heat until chocolate and marshmallows are melted. Cool. Whip Dream Whip according to directions on package; fold into chocolate mixture. Pour into baked pie shell.
Place pork chops in baking dish. Mix in all other ingredients and pour over chops. Bake at 350° for 1 hour, basting every now and then.
Sprinkle chicken with salt, pepper, garlic salt and flour. Shake to remove excess. Dip in egg; coat with bread crumbs. Cook for approximately 7 minutes on each side in the margarine/shortening mixture in a skillet. Yield: 4 servings.
Put pineapple juice in 2-cup measuring container. Add water to make 1 1/4 cups. In pan, combine sugar, cornstarch, juice, vinegar, soy sauce, ginger and bouillon cube. Bring to a boil and cook for 4 minutes. Pour over chicken and bake, uncovered, at 350° for 45 minutes. Garnish with pineapple and green pepper slices and bake for 30 minutes more or until chicken is tender.
Combine chocolate chips, condensed milk and 2 tablespoons of butter. Heat, stirring constantly, in a double boiler, until chocolate is melted and mixture is smooth. Set aside.
Mix all ingredients together, except oil. Heat oil in skillet. Form mixture into patties and fry in hot oil until brown on both sides. Makes approximately 6 cakes.