HumbleIntelligence/food-ner-1-Million huggingface dataset:
Fill a large, deep pot half full of oil. Heat oil over medium high to 350°. Season turkey with salt, pepper and Cajun seasoning. Dredge turkey in flour, then in milk, and back into flour. CAREFULLY lower the turkey into the hot oil and fry until golden brown and cooked to 165° on meat thermometer.
Cook chicken, debone and skin. Spread the following over the chicken in long cake pan or casserole dish: 1 can cream of chicken soup, 1 can cream of celery soup and 1 can Pet milk (small). Mix and add 1 tablespoon sage, 1 package Pepperidge Farm corn bread mix and 1 can chicken broth. Add corn bread mix last, so it will be on the top. Bake at 450° for 20 minutes.
Layer cabbage and onions in large casserole dish ending with cabbage. Sprinkle sugar and celery seed over cabbage. Bring to a boil vinegar, salt and mustard. Add oil and bring to a boil again. Pour over top of cabbage. Do not mix. Cover and refrigerate for at least 4 hours. (Best if refrigerated overnight.) Will keep for several weeks.
Place chicken and Veg-All in greased casserole dish. Combine and heat soup and broth. Pour over chicken mixture. Combine flour, milk and margarine. Pour over layers and bake at 350° for 40 minutes.
Preheat oven to 350°. Place eggplant slices in 1-quart casserole or baking dish. Sprinkle with salt and Italian seasoning. Top with spaghetti sauce and Mozzarella cheese. Sprinkle Parmesan cheese over top. Bake, covered, for 20 minutes; uncover and continue baking for 20 to 25 minutes until eggplant is tender and cheese bubbly.
Sift together into bowl the flour and salt. Add shortening and cut in with pastry blender until mixture resembles cornmeal. Combine egg yolk, slightly beaten, and enough milk to make 2/3 cup liquid. Slowly add to flour mixture; mix just until dry ingredients are moistened. Divide dough in half. Roll half into a rectangle, about 17 x 12-inch. Place in greased jelly roll pan, bringing the pastry up the side. Sprinkle corn flakes over the pastry. Arrange sliced apples evenly over corn flakes. Combine sugar and cinnamon; sprinkle over apples. Roll out other half of pastry and place over apples. Moisten edges with milk and pinch top layer to bottom. Beat 1 egg white until stiff and brush over top crust. Bake at 400° for about 1 hour. While still warm, glaze with a confectioners sugar glaze.
Place ingredients in a large microwavable bowl. Melt at 50% power until melted, for approximately two minutes, stirring at one minute. Stir well. Pour half of mixture in greased pans, one 9 x 13-inch and one 8 x 8-inch. Chill while preparing filling.
Dissolve the Jell-O packages separately using 1 cup boiling water for the lemon Jell-O and 2 cups for each of the 6 ounce boxes of different flavored Jell-O. Stir marshmallows into lemon Jell-O and set aside. Add 1 1/2 cups cold water to one Jell-O mixture for bottom layer. Pour into a 9 x 13-inch pan. Chill until set but not firm. Add 1 1/2 cups cold water to the other Jell-O mixture for the top layer. Set aside at room temperature. Add cream cheese to lemon mixture. Beat until blended and chill until slightly thickened. Blend in mayonnaise, Dream Whip and crushed pineapple. Chill until very thick. Spoon gently over bottom Jell-O. Chill until set but not firm. Meanwhile, chill top Jell-O until thickened, then pour over lemon Jell-O mixture. Chill until firm. Makes 10 cups. Serves 12 to 15.
Butter loaf pan (9 x 5 x 3-inch). Cook sugar, milk, syrup and salt in a 2-quart saucepan over medium heat, stirring constantly until sugar is dissolved. Cook, stirring occasionally to 234° on candy thermometer or until small amount of mixture dropped into very cold water forms a soft ball and flattens when removed from water. Remove from heat. Add margarine. Cool mixture to 120° without stirring. (Bottom of saucepan will be lukewarm.) Add vanilla. Beat vigorously and continuously for 5 to 10 minutes or until candy is thick and no longer glossy (mixture will hold its shape when dropped from spoon). Quickly stir in nuts. Spread in pan. Cool until firm. Cut into 1-inch squares.
Mix all ingredients in bowl. Allow foam to settle. Pour into ice cream freezer. Freeze according to manufacturers instructions.
Remove bone and fat from steak. Cut into thin strips. Dredge in flour. Brown in large skillet. In hot oil, add onion, broth, thyme and liquid from mushrooms. Cover and simmer for 45 minutes or until meat is tender. Add mushrooms and peas; cover. Cook 7 minutes. Stir in sour cream. Heat but do not boil. Serve over hot fluffy rice. Garnish with pimentos. Makes 6 servings.
Prepare cornbread mix according to package, adding green chiles. Cool after baking. Crumble 1/2 cornbread into large bowl. Layer remaining ingredients in following order: 1 can beans, 1 c. salad dressing, 1/2 chopped green pepper, 1 can corn, 1 chopped tomato, 1/2 container bacon bits, 1/2 shredded cheese, 1/2 green onions. Repeat layers, beginning with crumbled cornbread. Cover and refrigerate 2 hours.
Mix graham crackers and Milnot in large bowl until milk is absorbed. Add rest of ingredients, mix well and press tightly into buttered angel food cake pan. Refrigerate 6 hours. Loosen around edge of pan and turn onto plate. Store in refrigerator.
Drain and quarter artichokes. Drain water chestnuts. Combine all ingredients, except cheese, and spread into a 9 x 13-inch casserole dish. Sprinkle with cheese. Bake for 25 to 30 minutes at 350°. Serve with rice. Serves 8.
In a large skillet, melt butter and saute onions approximately 10 minutes. Remove from heat. Stir in diced chicken, chiles and cream cheese; set aside. In a separate skillet, quickly fry tortillas one at a time. Turn once when they start to blister. Drain on paper towels. Spoon chicken mixture on the center of each tortilla; roll up and place seam side down in a glass baking dish. Top with sour cream and cheese. Bake at 375° for approximately 20 minutes, until cream thickens and the cheese bubbles. Serve with salsa.
Mix and bring to boil for 2 minutes, then remove from burner. Add 1/4 cup peanut butter and 4 cups oats. Mix well and spoon out into balls on cookie sheet.
Mix Cool Whip, condensed milk and lemonade. Put in graham cracker crust. Chill 2 hours.
Beat margarine, brown sugar, white sugar, vanilla and eggs together well. Sift flour, salt and baking powder together. Add to first mixture. Add raisins, dates, nuts, coconut and zucchini to other ingredients and stir well. Pour into 9 x 13-inch pan. Bake at 350° for 35 to 40 minutes.
Place strawberries and sugar in large bowl; beat until blended and berries are dissolved. Beat in egg white for 15 minutes at high speed. Mixture will thicken. Serve on slices of cake.
Sprinkle mushrooms with lemon juice. Simmer in tightly covered saucepan with onion and 2 tablespoons of butter. Season with salt and pepper. Stir in flour and cheese. Cook for 3 minutes. Place in buttered baking dish. Mix cream and egg yolks, and pour over mushrooms. Sprinkle with bread crumbs. Dot with remaining butter. Bake at 425° for 40 minutes until golden brown. Makes 4 servings.
Cream the first 5 ingredients. Sift together the flour, soda, salt and baking powder. Mix the two mixtures together and add the remaining ingredients. Drop from a spoon or shape into rounds on cookie sheets. Bake at 325° for 12 to 15 minutes.
In a bowl, mix together 1/2 cup flour, egg and salt. Add enough beer to make a thin batter. Dredge fish in flour and then into batter. Fry in hot grease.
Cream butter, margarine and sugar until fluffy. Add eggs, one at a time, beating after each addition. Add flour. Bake at 325° (or less) for 1 hour and 5 minutes.
Blend cream cheese and condensed milk until smooth. Fold in La Creme. Put half of mixture into each pie shell. Drizzle with caramel topping and sprinkle with 1/2 cup nuts. Repeat layer. Freeze. Serve directly from freezer.
Heat sugar and water until sugar is dissolved. (Do not boil.) Cool. Then add other ingredients and mix. Pour into sterilized bottles.
Mix together chicken, celery, eggs, pickles and salt. Moisten with mayonnaise.
Combine lime juice, lemon juice, orange juice, sugar and wine. Chill. Before serving, add club soda and garnish. Yield: 12 servings.
Use juice of asparagus and of tomatoes for liquid in making Jell-O. Let Jell-O set until thickened, then add other ingredients. Refrigerate until set.
Mash potatoes. Add sugar, vanilla and 4 tablespoons butter. Add eggs and mix. Pour into baking dish. Top with a mixture of brown sugar, flour, pecans and 4 tablespoons of butter. Sprinkle over potatoes. Bake at 350° for 35 minutes.
Mix all ingredients together; pour over broccoli, sliced fresh mushrooms and sliced green onions. Mix well so all vegies are coated. Refrigerate for at least 1 hour before serving. Makes 6 to 8 servings.
Combine the dry ingredients; add milk, applesauce, bananas and egg whites. Put into muffin pans and bake at 350° for 12-15 minutes.
Saute chopped pecans in butter to spread over top. Combine all ingredients; mix well. Put in baking dish. Bake at 350° for 20 to 30 minutes.
Cook corn meal and water until it forms a ball, remove and add remaining ingredients. Mix and drop by teaspoon in hot oil to cook. Everyone loves them!
Mix brown sugar and shortening; add well beaten eggs and vanilla. Mix soda, rolled oats, flour and coconut together. Add to first mixture. Shape into 2 long 3-inch rolls in wax paper. Refrigerate until firm. Slice in 1/4 inch thick slices. Place 2 inches apart on cookie sheet. Bake at 350° for 10 minutes. Makes 4 1/2 dozen.
Preheat broiler. Sprinkle fillet halves with salt and pepper. Brush with oil. Arrange on pan. Blend mayonnaise, mustard and parsley and brush evenly over the fillets. Place under broiler about 3 or 4 inches from heat. Broil about 1 minute or until golden brown on top and the fish is cooked through. Serve with lemon wedges to 4.
Cook squash in enough water to cover until tender. Drain and mash. Add sour cream, onion, butter, salt and pepper. Pour into a buttered 1 1/2-quart casserole dish. Top with bread crumbs and bake at 350° for 20 minutes.
Line a 9 x 13-inch pan with graham crackers (don't crush). Put them all the way to edges. Prepare pudding according to the directions on the box. Fold in Cool Whip with the pudding. Pour over top of the graham crackers. Put more graham crackers on top. Put the frosting in a bowl and microwave until thin, about 30 seconds. Spread over top of graham crackers. Refrigerate until ready to serve.
Add cloves to hot tea for 10 to 15 minutes; strain. Add orange juice, pineapple juice, lemon juice and sugar. Simmer with 1 stick cinnamon.
Melt butter on roast (medium high) for one minute, and seasonings. Roll chicken to coat and cover with wax paper. Cook on High 5 to 6 minutes. Turn pieces over and top with mushrooms. Cook on High for 4 minutes. Sprinkle on onion rings and grated cheese. Cook uncovered on High for 2 to 3 minutes until cheese bubbles.
Spread in cookie sheet, well greased and floured. Bake at 350° for 15 to 20 minutes.
Arrange lettuce, celery, green pepper, onion and peas in layers in 9 x 13-inch pan. Spread with mayonnaise. Top evenly with cheese, then bacon and sprinkle with sugar. Cover pan tightly with plastic wrap and refrigerate 24 hours.
Roll out bread dough to 1/2 or 1-inch thick. Cover with butter, then cover with a thin layer of cinnamon and a thin layer of brown sugar. Roll up like a jelly roll and cut in about 1 1/2-inch pieces. Place in a baking pan and let rise until well doubled in size. Bake at 350° just until they begin to turn brown. Remove from pan; let cool until just barely warm. Cover with icing.
Cook brown rice over fire until steaming. Do not rinse. Take rice off fire and let stand. Chop honeydew melon and cantaloupe into medium to small squares. Place in large 12-inch skillet. Turn fire on low and add tomato sauce. Slice onions into mix. Let this mixture simmer for approximately 1/2 hour. Season to taste. When mixture is done, serve over brown rice.
Brown chops in oil over medium heat for 20 minutes, turning once; remove chops. Cook onion and garlic in pan drippings, 2 to 3 minutes; drain fat if necessary. Add tomato sauce, mushrooms and liquid, Parmesan cheese and basil; stir well. Return chops to pan. Cover and reduce heat. Simmer 15 to 25 minutes or until pork chops are tender, stir occasionally. Serve over spaghetti.
Drain noodles. Pour into a 9 x 13-inch baking dish. Add soups. Toss into noodles. Stir in chicken. Cover with grated Velveeta cheese and bake until brown and bubbly at 350°.
Wash beans, discarding imperfect ones. Cover with cold water. Soak overnight. In the morning, drain; add more water and bring to a boil. Reduce heat and simmer 3/4 hour. Drain.
Sift together all dry ingredients and set aside. In large mixing bowl, beat eggs until foamy. Add pumpkin, sugar, oil and cereal. Mix well and add dry ingredients, mixing only until combined. Stir in chocolate bits and nuts. Bake for 1 hour and 10 minutes, or until toothpick comes out clean, in ungreased Bundt pan at 350°. You may use regular or mini loaf pans. Adjust baking time accordingly.
Put all ingredients in crock-pot and heat and serve. People always want this recipe when we serve it.
Preheat oven to 350°. In 9 x 13-inch pan, melt margarine. Sprinkle crumbs evenly over margarine. Sprinkle coconut over crumbs. Pour Eagle Brand over this and bake for 20 minutes (or until lightly browned). In saucepan over low heat, melt chocolate chips with peanut butter. Spread evenly over hot coconut layer. Cool a while, then chill before cutting.
Put oil in large soup pot over medium-low heat. Add chopped onion and garlic and cook until translucent. Add ground chuck and sausage; brown very well and drain off fat. Add remaining ingredients. Do not drain off kidney beans or stewed tomatoes and chop mushrooms before adding. Cook over low heat, covered, for 2 hours, stirring occasionally.
Using boiling water, mix Jell-O and marshmallows, stirring until marshmallows are dissolved. Put in refrigerator until slightly thick; then add crushed pineapple, nuts and cream cheese. Cream cheese should be at room temperature.
Mix. Put batter in greased muffin tin and bake at 450° for 12 to 15 minutes. Makes 6 muffin size biscuits.
Fry bacon and put on paper towel to drain. Crumble and set aside.
Combine all ingredients in a 2-quart casserole dish. Bake at 350° for 30 minutes.
Arrange salted and peppered pieces of chicken in a loaf pan in a single layer. Add rice. Add soups mixed with water. Grate onion over chicken. Bake for 2 hours at 375°.
Dice potatoes and onion and cook together for 10 minutes. Add other ingredients and bring to boil. Reduce heat and let simmer for 30 minutes. (Other vegetables can be added, as much as you like.)
Grease and flour pan (I use a Bundt pan). Melt butter. Add brown sugar and mix together. Pour into Bundt pan. Add pineapple rings on top of this mixture. Top with cherries and pecans. Prepare cake as directed except use 1/2 pineapple juice instead of full amount of water. Chopped nuts may be added to mix. Cook as directed on box and enjoy.
In saucepan mix all ingredients and dissolve over low heat. Remove from heat and add vanilla. Beat until smooth and creamy.
Mix flour and butter like pastry; add beaten yolks and cream; work until dough is smooth. Roll into long rolls as for icebox box cookies. Chill in refrigerator for at least 24 hours (couple of days is better). Cut into 1/2-inch slices. Cut these into four pieces and roll in palm of hands into balls. Put on slightly floured board and roll each paper thin. Fill with following nut filling.
*Or omit peanuts or raisins and use 5 cups Post-Alpha-Bits cereal.
Cook broccoli. Arrange in shallow 1 1/2 qt. baking dish.
Mix cake mix, pudding mix, water, oil and eggs together; blend until smooth. Pour into a greased Bundt pan. Bake at 350° until toothpick comes out clean.
Cream butter and powdered sugar. Stir in beaten eggs. Sift flour with salt and baking powder. Add alternately with milk. Flour nut meats lightly and fold into the batter with the vanilla.
Cream shortening and sugar, then add eggs and beat. Add carrots and flour, coconut and mix. Drop on cookie sheet. Bake at 400° for 8 to 10 minutes.
Cream together oleo, sugar, eggs and vanilla. Add milk, flour, soda and salt. Drop by teaspoon on ungreased cookie sheet and flatten with a glass dipped in sugar. Bake at 350° for 7 minutes. Remove from oven while hot. Set on a platter.
Using scissors, snip bacon strips into small pieces into 2-quart casserole. Microwave on High 3 to 4 minutes; stir after 2 minutes. With slotted spoon, remove cooked bacon pieces to paper towels to drain. To bacon drippings in casserole add sugar and cornstarch; blend well. Stir in salt, pepper and vinegar. Microwave on High 3 to 4 minutes, until thick. Add drained beans and onion slices to sauce in casserole; stir well. Cover; microwave on High 6 minutes. Stir after 3 minutes. Let compote stand 10 minutes before serving to blend flavors. Sprinkle cooked bacon pieces over top and serve. Makes 8 to 10 first course servings or 4 to 5 servings as vegetable.
In a large bowl mix margarine, 3/4 cup sugar and egg. Put into another bowl the flour, baking soda, cream of tartar and salt. Add flour mixture to first bowl and mix well. Dough should be soft and easy to handle. Add a tablespoon of flour if dough is too sticky.
In small mixer bowl, combine frosting mix, corn syrup, vanilla and boiling water. Beat on high speed until stiff peaks form, about 5 minutes. Transfer to large mixer bowl. On low speed or by hand, blend in powdered sugar. Stir in chopped nuts. Drop by teaspoonfuls onto waxed paper. When top side of candy feels firm, turn over and allow to dry 12 hours or overnight. Store in airtight container. Makes 5 to 6 dozen.
Boil the last 4 ingredients one minute. While hot, pout over all vegetables except cucumbers. Let cool, then add cucumbers.
Place broccoli in bottom of 9 x 13-inch baking dish. Place chicken on top of broccoli. Mix soup, mayonnaise, curry powder and lemon juice. Pour over chicken. Sprinkle on cheese. Place bread crumbs on top. Bake at 350° for 30 minutes or until golden brown.
Brown and drain sausage. Cube bread. Place in a 9 x 13-inch pan. Sprinkle sausage over bread. Sprinkle cheese over sausage.
Mix well together, molasses, sugar and butter. Then add the ginger and soda. Stir thoroughly. Add flour enough to roll well. Roll thin. Bake in a moderate oven at 350°.
Combine sugar and pudding mix together. Add crushed pineapple with juice. Stir in sour cream. Stir well. Pour immediately into prepared crust and place in refrigerator.
Place buns split with brown sides up. Melt butter. Pour over buns. Beat eggs, sugar, milk and flavoring. Pour over buns. Bake at 300° for 30 minutes.
Brown sausage in skillet. Place all ingredients together in electric rice cooker. Stir just enough to blend. Put cover on rice cooker; press button just as you would to cook rice. When the bell rings on cooker the jambalaya is ready.
Beat eggs and add water. Sift sugar, flour and cocoa and place in heavy saucepan. Stir 1/3 cup of egg mixture into dry ingredients to form smooth paste. Then stir in the rest of egg mixture. Cook until mixture thickens. Add butter and vanilla. Cool and pour into baked pie shell.
Mix and cook until thick. Add vanilla. Pour into baked pie shell. Beat egg whites and add to top of pie. Brown meringue in oven or under broiler.
In a large pot, combine the carrots and all the potatoes. Add the orange juice, water, salt, pepper and onion powder. Bring to a boil, reduce heat and add the butter and honey. Simmer, uncovered, stirring occasionally, for 1 1/2 hours, or until the vegetables are tender. Continue simmering and sprinkle in the flour, stirring, until slightly thickened, 3 to 5 minutes. Yields 4 to 6 servings.
Mix corn meal, soda and salt together, then mix cooking oil, milk, eggs and creamed corn together, then combine the two. Layer the combined things and then the cheese, beef, onion and chilies in a greased pan. Heat in a 350° oven for 30 minutes.
Melt margarine in skillet. Add apples. Saute until light brown. Add apple juice. Reduce. Remove from heat. Add Equal and sprinkle with cinnamon. Goes well with waffles and pork dishes.
Mix pretzels, sugar and melted butter and spread in 9 x 13 x 2-inch pan and bake for 10 minutes at 350°. Refrigerate until cold.
Brown hamburger with onion, then add pintos and tomatoes and salt to taste. Pour into casserole dish. Mix corn meal with buttermilk and oil. Pour corn meal mixture over pinto mixture. Bake at 400° until crust is brown.
Mix Cool Whip and Eagle Brand milk in mixer bowl and whip. Add lemon juice. Fold in drained fruit and nuts. Pour in crust and let set.
Pour boiling water over bulgur. Let stand 2 hours. Put in colander. Top with plate to drain. Put lemon juice and olive oil in blender. Blend in parsley and mint. Chop tomatoes and onion. Mix all ingredients and chill. Keeps well overnight.
Have roast at room temperature. Preheat oven to 375°. Salt and pepper roast and place on rack in shallow pan. Place in oven and leave for 1 HOUR. TURN OVEN OFF, BUT DO NOT OPEN DOOR! Leave roast in oven for 3-4 hours. About 30 minutes before dinner, turn oven to 300° to warm.
Combine and mix as for pastry, the butter, flour, sugar and nuts. Press into 9 x 13-inch pan. Bake at 350° until light brown, for 15 to 20 minutes. Let it cool.
Boil unopened can of milk 2 hours (keep covered with water and keep at a full boil). Let cool before opening. Slice the bananas in the crust. Pour milk into crust (will be very thick). Top with Cool Whip. Crumble the Heath bar and sprinkle on top of the Cool Whip. Forget the calories and enjoy!
Heat oven to 350°. Mix all together and bake 45 minutes. Serves 12 to 16 people.
Combine dry ingredients in a very large bowl. Stir to blend. Add remaining ingredients. Stir until moistened. Best if let sit in refrigerator overnight before cooking. Place in refrigerator for up to 6 weeks. To bake, spray muffin tin with Pam cooking spray. Fill 2/3 full with batter. Bake at 400° for 12 to 15 minutes. Makes 5 1/2 dozen muffins.
Bake cake and split layers in half to make four. Place first layer in bottom of punch bowl. Cover with layer of strawberries, layer of pineapple with juice and layer of bananas. Sprinkle with pudding (dry) to help soak up extra juice. Cover with layer of Cool Whip. Sprinkle with walnuts. Repeat layers until last layer of cake is on top.
Cook onion in butter in saucepan over medium heat until transparent. Add beef and cook until brown. Add flour, salt, pepper, mushrooms and soup. Cook 5 minutes. Add sour cream. Simmer 15 minutes. Serve over prepared rice or noodles.
Beat egg until fluffy; beat in remaining ingredients until smooth. Heat griddle or pan, lightly grease. Pour about 3 tablespoons batter per pancake. Cook on both sides until golden brown. Makes about nine 4-inch pancakes.
Mix thoroughly the wet ingredients; then stir in the dry items. Pour into a 9-inch pie shell, the edge of which has been fluted high. Bake at 450° for 15 minutes; then reduce the heat to 350° and continue to bake for 45 minutes or until pie passes the clean knife test.
Combine egg and milk in shallow dish; set aside. Stir together the cornmeal, flour, salt and pepper in another shallow dish. Dip tomatoes in egg-milk mixture, then cornmeal-flour mixture. In large skillet, heat 2 tablespoons cooking oil over medium heat. Arrange a single layer of tomato slices in skillet and cook about 2 minutes per side or until golden brown. Repeat with remaining tomatoes, adding additional cooking oil to skillet as needed.
Combine soup and milk and set aside. In large skillet brown chicken in oil. Add onion and pepper and cook until browned, approximately 3 to 4 minutes. Add soup mixture and continue cooking on low heat until chicken is tender, approximately 25 to 30 minutes. Good served over rice, potatoes or noodles.
Mix dry ingredients with remaining ingredients. Bake in 2 greased and floured loaf pans at 350° for 1 hour.
In a bowl, combine turkey, grapes, onion and 1/2 cup pistachios. Coarsely chop remaining pistachios; set aside. In a small bowl, stir together mayonnaise, sour cream, lemon juice, dill or tarragon. Fold into turkey mixture. Season with salt and pepper to taste. Serve on salad greens. Garnish with a sprinkling of chopped pistachios. Serves 4 to 6.