HumbleIntelligence/food-ner-1-Million huggingface dataset:
Wash, dry and skin chicken. Melt butter and add remaining ingredients. Roll chicken in mixture to coat both sides. Arrange meaty side up in a single layer with sauce over it. Bake at 375° for 1 hour.
Separate crescent rolls. Roll chicken up in the rolls. Place in baking pan. Mix cream of chicken soup as directed on can. Pour mixture on top of rolls. Bake 15 minutes a 375° or until crescents are brown. May add Cheddar cheese to top if desired.
Wash and cut broccoli into small flowerets. Mix together mayonnaise, sugar, salt and vinegar; add to broccoli and mix well. Add raisins, sunflower seeds and onion and mix. Make this several hours ahead and refrigerate, stirring a couple of times during the day.
Mix soups and milk together. Put rice in bottom of large casserole dish. Moisten rice with soup mix. Layer chicken on top of rice. Pour remaining soup mixture covering chicken. Cover with foil and bake 2 1/2 hours at 325°.
Simmer spices and onion in broth until onions are transparent. Add chicken and beans. Right before serving add chopped cilantro. Serve in bowls over crushed tortilla chips. Top with shredded Monterey Jack cheese.
Mix cornmeal, flour and sugar together. Make a well in center, add milk, egg and oil. Stir only long enough to mix. Fill a greased baking dish only half full. Bake at 425° (hot oven) about 25 minutes until lightly browned.
Coarsely chop tomatoes. Combine all ingredients (include tomato juice from can) in large Dutch oven. Bring to a boil. Cover. Reduce heat. Simmer 1 1/2 hours. Remove bay leaf. Makes 2 1/2 quarts.
Peel the onion. Chop into small pieces and set aside. Brown the ground beef over low heat approximately 5 minutes. Add the chopped onion, cook the meat and onion together for about 5 minutes. Add the tomatoes and kidney beans. Season with salt and the chili powder and stir well (one tablespoon of chili powder gives you a mild chili flavor. Add more chili powder if you like "hot" chili). Simmer the mixture about 20 minutes. Low or medium-low heat will keep the temperature about right. Serve the chili piping hot.
Mix butter and sour cream together. Then mix Bisquick. Put in 2 greased muffin tins and bake at 400° for 14 to 16 minutes. Serves 6 to 12.
Spread raw rice in bottom of 9 x 12 casserole dish or pan. Salt and pepper chicken parts and place on top of rice. Sprinkle onion soup mix over chicken. Mix together cream of mushroom soup and water. Pour over all; do not stir. Cover with foil and bake for 1 hour at 350°.
Bring sugar and syrup just to a boil and remove from heat. Stir in the peanut butter and Rice Krispies. Press in buttered 9 x 13-inch pan. Melt the butterscotch chips and chocolate chips and spread on top.
Once roux is brown, transfer roux from skillet to deep pot. While heating, add green onions, onion, celery and okra to roux and saute for 10 to 15 minutes. Add 2 1/2 quarts water and tomatoes. Add shrimp or chicken and 3 to 4 bay leaves. Cook 1 hour. Serve over steamed rice.
Mix warm water and yeast together; let stand. In medium saucepan melt butter. Add sugar, milk and salt. Heat until warm, not hot. Add yeast mixture to milk mixture in a large bowl. Add egg. Beat in 3 cups flour until smooth. Add 3 more cups flour. Pour on pastry cloth and knead 5 to 8 minutes. Let rise until double in size. Knead again, make rolls and put in greased pan. Let rise; bake at 375° for 15 minutes.
Place half the Oreos in a 9 x 13-inch pan. Mix the cream cheese and butter together. Add Cool Whip. Mix pudding, milk and vanilla together. Add to cream cheese mixture. Place in pan over first half of Oreos. Cover with remaining Oreos. Refrigerate overnight.
Soak cracklins' in 1 cup warm water and let get soft (about 5 minutes). Mash them in the water to get them into smaller pieces. Add corn meal and salt (if sticky, add more corn meal). Put in greased pie pan and cook at 350° until nice and brown.
Put Kahlua in coffee. Top with Cool Whip. Oooh good.
meat with salt, pepper, garlic powder and flour. Heat cooking oil in heavy skillet or Dutch oven. Add meat and brown; drain. To the meat in the skillet, add broth, and simmer for 5 or 6 hours until meat is tender. Stir in soup. Cook noodles according to package directions. Drain. Add to meat with Milnot. Taste and add salt and pepper as needed. Stir well until blended.
Saute onion, parsley, green pepper and garlic in olive oil. Add tomatoes, tomato sauce and seasoning. Simmer for 1/2 hour covered. Stir in wine, seafood and basil for another 1/2 hour or until done. Serve with hot French bread.
In a large bowl, dissolve gelatin in boiling water. Add lemon peel and juice, cheese, mayonnaise and salt; beat well. Chill until mixture begins to set and is rather lumpy. Beat until fluffy and smooth. Gently fold in cranberry sauce, pineapple, celery and pecans.
Cook beets until tender; dip into cool water. Peel off skins. Combine remaining ingredients to make syrup. Pour over beets and bring to a boil. Put into sterilized jars and seal (6 pints). (I usually hot water bath these for 15 minutes.)
Cook potatoes in oil until done (do not brown). Add ham or Spam. Beat eggs slightly and pour over potatoes. Add cheese and stir. Cook until eggs are done.
Clean carrots; cut 1-inch long diagonally. Cook until tender in salted water. Cool carrots; add raw pepper and raw onion. In a separate pot, boil soup, oil, vinegar, salt and black pepper. Add sugar to pot. Boil until dissolved; pour over vegetables. Cool. Refrigerate.
Mix peanut butter, milk and sugar. Add corn syrup slowly and mix. Mold clay into shapes. Decorate with raisins and nuts.
Combine first 8 ingredients in a bowl. Add the remaining ingredients and mix well. Pour into a lightly oiled 10-inch tube pan. Bake in a 350° oven for 40 to 50 minutes. Serves 15.
In large bowl beat butter and 1/2 cup powdered sugar until creamy. Add 2 cups flour. Beat until blended. Spread evenly in well-greased 9 x 13-inch pan. Bake at 350° for 20 minutes.
Beat eggs. Add flour; mix well (batter will be thick). Add Parmesan cheese, garlic powder, salt, pepper, onion and green pepper. Add zucchini; mix well. Let set for a while, stirring now and then. Heat 1/2 inch oil in frying pan. Spoon or pour batter into pan to size of small pancakes. Flatten out. Brown on both sides.
Preheat oven to 375°. In a 13 x 9 baking pan arrange chicken. In a small bowl, combine remaining ingredients; brush on chicken. Bake 45 minutes.
Brown beef and drain grease; add salt and tomato paste. Dice onion and pepper; add to taste. Pour mix into pie crust. Pour cheese onto top; place into preheated oven (350°) and bake for 45 minutes to 1 hour, until cheese is brown. Slice and serve.
Combine onion, oil and curry powder in a large bowl; stir in rice and mix well. Chill several hours or overnight. Add rest of ingredients. Mix well. This salad keeps well and can be made a day ahead.
Blend first 4 ingredients in blender. Add celery salt to taste and a small amount of green food coloring. Refrigerate and serve cold. Nice served with chopped chives on top.
This dressing also very good on finely shredded cabbage, green pepper and onion.
Cream sugar, butter and shortening, then add vanilla. Slowly add milk. Stir until fluffy.
Beat eggs, salt, mustard and milk as for scrambled eggs. Cut bread into pieces. Mix cheese, bread and ham. Add eggs mixture. Pour into greased 9 x 13-inch pan. Cover and refrigerate overnight. Bake at 350° for 1 hour.
Chop celery and destring. Simmer with sausage meat, broken up, until soft and cooked. Drain grease. Let cool.
Put in a jar with enough milk to make it thin and creamy. Shake until all lumps are gone. Pour over 2 or 3 thinly sliced cucumbers.
Into bottom of a 9 x 13-inch pan, pour melted butter. Add other ingredients in order listed. Bake in 350° oven for about 30 minutes or until lightly browned.
Combine first 6 ingredients. Chill. Form into small balls, about 1 inch, and chill again. Melt 1/2 inch paraffin and chocolate in double boiler over boiling water. Remove from heat. Using toothpicks quickly dip balls into chocolate to cover. Allow to harden on wax paper.
Preheat oven to 350°. In a greased 9 x 13-inch pan, pour drained crushed pineapple. Pour pie filling over pineapple. Sprinkle cake mix over for third layer. Top with nuts and dot with butter. Bake 45 minutes.
Layer in greased 9 x 12-inch pan as follows: rhubarb, dry jello, sugar and mini marshmallows. Prepare cake mix and spoon over all the layers. Bake at 350° until done, about 1 hour or longer. Let cake set in pan so jello can cool. Serve with Cool Whip or ice cream.
Brown meat with onions, salt, pepper and garlic; drain. Spread on cookie sheet and top with mushroom soup and Tater Tots. Heat in 350° oven until it bubbles (20 to 30 minutes). Add cheese when almost done and let it melt.
Cook squash and onion until tender. Add other ingredients. Reserve 3 to 4 tablespoons of dressing for top. Bake 30 to 35 minutes at 375°.
Pour peaches into buttered casserole dish. Mix other ingredients together and pour over peaches. Bake in 350° oven until crust is golden brown.
Heat oil (1/2-inch) in skillet to 375°. Mix zucchini, cheese, parsley, garlic, egg, salt and pepper. Stir in Bisquick or Jiffy mix. Drop by rounded tablespoonfuls into hot oil. Fry until golden brown, about 1 minute on each side. Drain. Makes approximately 1 dozen patties. Can substitute shredded carrots for the zucchini.
Brown ground chuck and drain. Add to chili beans. Brown onion slightly and add (may brown with meat). Add ketchup and A.1. sauce. Simmer for 30 to 45 minutes on medium. Spoon into bowls and add shredded cheese.
Cook and separate pasta shells (do not rinse). Fry 1 pound ground beef and drain. In a separate bowl, mix together ground beef, Mozzarella cheese, Ricotta or cottage cheese and Parmesan cheese. Then stuff shells with mixture; cover with spaghetti sauce. Cover pan with foil and bake at 350° for 45 minutes.
Cream together and press in bottom of 19 x 13-inch at 350° for 20 minutes. Let cool.
Sift together first two ingredients. Cut in butter until dough clings together. Press into 13 x 9 x 2-inch pan. Bake at 350° for 20 to 25 minutes. Beat eggs, sugar and lemon juice until thick and smooth. Sift flour and baking powder, stir into egg mixture. Pour over crust and bake at 350° for 25 minutes. Sprinkle with powdered sugar. Cool and cut into bars.
Combine cake mix, water and egg whites. Beat for 2 minutes on high, 1 minute at low. Pour into greased and floured 9 x 13 x 2-inch pan. Bake at 350° for 25 to 30 minutes. Cool for 10 minutes. Punch holes in top of cake with meat fork. Pour cream of coconut into holes and over cake while still warm. Spread Cool Whip over cake and sprinkle with coconut. Cover and chill at least 4 hours.
In a heavy saucepan, melt butter. Add oysters and cook 1 minute or until edges of oysters curl. Add milk, salt, pepper and paprika. Bring almost to boiling point and serve at once with oyster crackers.
Sift sugar, cocoa and salt together in a bowl. Add flavoring and milk together in a measuring cup. In a separate bowl, using a mixer, beat margarine 1 minute. Add the dry mixture (sugar, cocoa and salt) and the milk and flavoring mixture alternately until you get a smooth texture. You may need to add more milk if it's too thick. Use this on a two layer yellow cake.
Mix first 3 ingredients in 13 x 9-inch pan and bake at 350° for 20 minutes. Mix remaining ingredients and pour on top of hot crust. Bake at 350° for 20 to 25 minutes. Sprinkle with confectioners sugar, if desired.
Shred cabbage and place in baking dish. Brown hamburg and onion; drain. Place meat and rice mixture on cabbage. Mix tomato soup and water and pour over mixture. Cover with foil and bake in 350° oven for 1 hour and 15 minutes.
Batter and fry pork chops until brown. Slice onion and pull apart. Slice potatoes and place layers of potatoes, onions, salt and pepper in casserole dish. Do not drain pork chops on paper towel. Place pork chops on top of potatoes. Pour celery soup and milk over pork chops. Cover and bake in oven for 1 hour at 350°.
Mix ingredients well; roll into 1-inch balls. Roll in powdered sugar. Store in airtight container. Yields 4 dozen.
Cover beans with water and bring to a boil. Remove from heat and let soak for at least 1 hour. Drain through a colander. Put beans and beef in a large kettle and cover with plenty of fresh water. Cook until almost done.
Cream sugar and shortening together. Add egg and beat. Add dry ingredients together. Add alternately to batter with buttermilk and vanilla. Divide into 6 equal parts. Roll thin. Fit each into a 9-inch cake pan. Prick with fork. Bake each layer at 475° for 5 to 10 minutes or until medium brown. Cool. Mash cooked fruit which has been drained. Sweeten to taste with additional sugar. Spread fruit between layers. Apples, peaches or apricots may be used. Add 1/2 teaspoon nutmeg or cinnamon if apples are used.
Combine first six ingredients. Bring to a boil and boil for two minutes. Remove from heat and add remaining ingredients. Pour into jars. Cover and store in refrigerator. Makes 4 (1/2 pint) jars.
Preheat oven to 350°. In medium bowl combine corn and milk. Stir in egg. Add 3/4 cup cracker crumbs, pimento, onion and pepper. Mix thoroughly. Pour mixture into 1-quart dish coated with vegetable spray. Combine oleo with 1/4 cup crumbs. Stir until crumbs are moistened. Spread crumbs over corn mixture. Bake 45 to 50 minutes.
Mound flour on a board. Make a hole in the center; drop in egg and salt. Flour the board and roll out very thin. Place sheet of dough on a cloth and let dry until not the least sticky and yet not too brittle to handle. Sprinkle the sheet well with flour; fold into a tight roll. Slice the roll into thin noodles; let dry longer. Boil in salted water until they float to the top. Rinse noodles with cold water.
Mix jello, sugar and pineapple. Heat until jello and sugar are dissolved. Add buttermilk, Cool Whip and nuts. Mix well and refrigerate for several hours.
Poke small pieces of sardines and anchovies into dough, covering it completely. Spread and press onions down over fish. Sprinkle cheese on top and pour olive oil to cover all mixture. Sprinkle seasonings over top. Allow dough to rise again (about halfway up side of pan) before baking in 375° oven until brown. Cut into desired portions and serve while warm.
Melt butter and flour like making gravy. Add milk and mayonnaise. Cook in double boiler until thick. Good served over carrots.
In a heavy saucepan, bring rhubarb, sugar and water to a boil. Boil for 15 minutes; cool and strain. Stir in orange and lemon juices. Refrigerate until well chilled. To serve, combine 1/2 cup of rhubarb to 1 cup of soda. Serves 24 (12 ounces each).
Brown hamburger in a large pot; drain. Add cabbage and onion; cover and cook until onion is clear. Add water; stir in rest of ingredients. Cover and simmer for about an hour.
Bring to a boil. Cook for three minutes, stirring constantly. Add walnuts. Spread over grahams on cookie sheet. Bake 12 minutes at 300°. Immediately break apart and place on Reynolds Wrap to cool.
Over low heat, melt morsels with condensed milk and butter. Remove from heat. In a large bowl, mix peanuts and marshmallows. Pour chocolate mixture over peanuts and marshmallows; mix together.
Preheat the oven to 350°. Bake the potatoes for about 1 hour or until fork-tender. While still warm, cut each potato in half lengthwise. Scoop as much of the inside of the potato as possible out of the shell. Reserve the shells. In a large bowl, squeeze the potato insides through your fingers to break them up as much as possible. Mix in the cream cheese, Velveeta, bacon and scallions. Mix very well. Season to taste with salt and pepper. Pack the potato shells liberally so they are heaping with the filling. You may not use every shell. Bake the potatoes until very hot. Serve immediately. Makes 6 servings.
Bring first 3 ingredients to a boil. Add remaining ingredients. Beat well and pour into a greased and floured jelly roll pan. Bake at 400° for 20 minutes.
Cook cake as directed on box in 9 x 12-inch greased cake pan. Cool and punch holes in cake with plastic straw.
Cook almonds and sugar over low heat, stirring constantly until sugar is melted and almonds are coated. Cool and break apart. Store at room temperature. Put all ingredients in bowl and toss with dressing.
Mix and spread mixture over English muffins. Bake in a 350° to 375° oven for approximately 20 minutes.
Mix and bake one package white cake mix in 11 x 17-inch pan. Drain pineapple. Whip together milk, vanilla pudding mix and cream cheese. Spread over cake. Spread drained pineapple over mixture, then spread Cool Whip over pineapple. Sprinkle with coconut and nuts. Serves 18 or 21.
Brown beef with 2 teaspoons taco seasoning. Let simmer a few minutes. Drain excess grease and chill in refrigerator. Mix 1 teaspoon taco seasoning with dressing and chill until ready to use.
Blend cottage cheese in a blender or cuisinart by itself. Cream butter, add blended cottage cheese. Cream until smooth. Add flour. Mix till well blended. Separate dough into 4 pieces. Wrap in Saran Wrap and refrigerate 4 hours (or overnight). Flour board (as for pie crust). Roll into circle and cut (each of 4 pieces) into 16 pieces. Roll from large end to small end to form a croissant. Grease cookie sheet or use parchment paper. Bake at 350° for 30 minutes. Frost. Best if serve warm but delicious all ways.
Melt margarine in 9 x 13 x 2-inch pan. Sprinkle crumbs, coconut, chips and nuts in order given. Pour milk over all ingredients. Bake in 350° oven for 30 minutes. Cool and cut into squares.
Mix uncooked ground meat with the chili powder, salt and pepper. Place meat mixture in an oblong baking dish. Layer all the other ingredients in the order listed. Bake at 350° for 45 to 60 minutes.
Line bottom of 3 (9-inch) greased round pans with wax paper. Microwave	chocolate and	water in bowl for 1 1/2 minutes on High until chocolate is almost melted. Stir until chocolate is completely	melted. Mix flour with baking soda and salt;	set aside. Beat margarine and sugar. Add egg yolks, one at a time. Beat well. Stir in melted chocolate and vanilla. Add flour mixture alternately with buttermilk. Beat egg whites until stiff, gently stir in batter. Bake for 30	minutes at 350°. Cool and spread on Coconut-Pecan Frosting.
Rub rosemary on each side of chops. Sprinkle with salt and pepper. Brown in butter or bacon drippings. Place over dressing mixture. Bake at 325° for 45 to 60 minutes.
Preheat oven to 350°. Spread crescent roll dough on a flat baking sheet, and pinch seams together. Bake for 10 to 15 minutes, until brown. Remove from oven and cool completely. Combine cream cheese and sugar, mixing until blended. Spread over cooled crust. Arrange fruit on cream cheese mixture. Chill. Cut into wedges or squares. Yields 8 to 10 servings.
Cook the first 3 ingredients on low heat until thick; set aside. Combine the pineapple chunks (drained), 1 cup of grated Cheddar cheese and cooked mixture. Melt butter; add Club crackers (crushed fine) and top pineapple mixture with this. Cook at 400° for 20 to 30 minutes.
Mix the vanilla Junket and condensed milk. Add eggs, sugar and evaporated Pet milk. Cook until a little hard. Put into freezer and fill up with milk.
Mix together corn, eggs, salt and pepper, and cornmeal. Pour half of mixture in buttered baking dish. Add 1/2 cup grated cheese and chopped green chilies. Pour rest of corn mixture over this and add 1/2 cup grated cheese and dot with butter. Bake about 1 hour at 325°.
Mix Bisquick mix, cheese and milk until soft dough forms. Mix for about 30 seconds. Drop by teaspoon onto greased baking sheet pan. Bake for 8 to 10 minutes at 450° until brown. Brush with butter. You can also sprinkle with garlic powder.
Mix slowly until blended. Refrigerate 1/2 hour. Roll out and use for open fruit pies, tarts or other small pastries. Bake at temperature required for fillings.
Brown chicken on all sides. Grease a large pan. Place uncooked rice in the pan. Mix and heat the soup and milk on the stove.
In large bowl, combine soup, sour cream and pepper sauce. Add potatoes and onions. Toss to coat well. Use a 12 x 8-inch baking dish or 2-quart casserole. Spoon potato mixture in dish. Sprinkle with cheese. Bake at 375° until potatoes are fork-tender. Garnish and serve.
Mix well the shortening, brown sugar and eggs; stir in buttermilk and flavoring. Sift dry ingredients together; stir in. Mix in pecans, dates and cherries. Chill dough for 1 hour. Drop dough with teaspoon (1/2 teaspoonful), about 2 inches apart, onto lightly greased baking sheet. Top each cookie with 1/2 of cherry or pecan. Bake for 10 to 12 minutes at 350°.
Combine butter and flour in saucepan. Add milk and cook until thick. Chop egg whites and add to sauce. Pour this over hot toast or biscuits. Grate egg yolks and sprinkle on top of sauce.
Scramble eggs and set aside. Cook meat, onions, peppers, cabbage, carrots and garlic until meat and onions are done. Add rice, eggs and soy sauce. Stir until hot. Serve.
Melt butterscotch chips with peanut butter. Then mix in peanuts. Next, stir in corn flakes. Drop on waxed paper.
Mix the sugar, cornstarch and salt together. Add the vinegar and beet juice. Cook sauce until clear. Add the beets. Keep beets and sauce in warm place for 30 minutes before serving.
Mix rhubarb, sugar, flour, lemon juice and salt in a large bowl. Turn into pie shell. Bake at 400° for 20 minutes. Beat eggs, half and half, nutmeg and sugar in a medium size bowl until well mixed. Pour over hot rhubarb in pie shell. Bake until top of pie is browned about 10 minutes longer. Cool completely before cutting. Makes 6 to 8 servings.
Brown meat; drain off fat. Add onion and then add rest of ingredients. Simmer until warmed through. (May be made ahead and reheated.)
Mix margarine and mustard in saucepan and add flour to thicken as it heats. Dip chicken pieces in mixture and place in 9 x 13-inch baking pan. Sprinkle with paprika. Bake at 350° for 40 to 50 minutes or until done.
Bring to boil oleo, water and cocoa. Remove from heat and add flour, sugar and salt. Beat in eggs, sour cream and baking soda. Pour onto 11 x 17-inch cookie sheet (greased) and bake at 375° for 18 minutes. Don't overbake.
Combine first 6 ingredients and blend well. Spoon into an ovenproof dish and sprinkle with almonds. Bake for 15 minutes at 375°. Serve hot with crackers.
Mix together sugar and butter. Add eggs, vanilla and chocolate syrup. Add flour last. Beat until well mixed. Pour into greased and floured 9 x 13-inch pan and bake for 30 minutes at 350°.
Bring water, vinegar and sugar to a hard boil. Add beans; boil for 3 minutes. Add salt to each sterilized jar. Fill jars with beans and water. Be sure lids are in boiling water and ready to seal on jars. No need to pressure cook. When preparing beans to cook, drain off water and rinse if you wish. Then add fresh water and seasonings.
Preheat oven to 350 degrees. Mix all ingredients together in large mixing bowl. Prepare bundt pan or tube pan with butter. Mix sugar and cinnamon in small container and sprinkle onto the buttered pan. Pour cake batter in pan and then sprinkle remaining sugar/cinnamon mixture on top of the cake. Bake for 45 minutes until done.
Place margarine in 2-quart casserole. Cook on High for 30 to 45 seconds. Add potatoes, onion and pepper; toss to coat. Cover tightly. Cook on High for 6 to 8 minutes. Sprinkle with Parmesan cheese.
Put Corn Pops in a big bowl and set aside. Combine remaining ingredients in a large pan and cook over medium heat. Stir constantly until the butter is melted. Bring to a boil and continue cooking to the firm ball stage. Remove from heat and pour over Corn Pops. Mix thoroughly.
Melt butter. Mix sugar and flour; add melted butter. Add remaining ingredients; mix with spoon. Pour into unbaked pie shell. Bake at 350° until custard sets.
Melt cheese. While warm add mayonnaise and stir well. Add rest of ingredients. Pour into container; let cool. Set for at least 24 hours.
Preheat oven to 425°. Bake potatoes for 40 to 60 minutes. Combine onions, mushrooms and sage in skillet. Cover and stew 5 minutes over medium heat, until mushrooms become tender and release their juices. Season with white pepper.
Mix all ingredients into a paste. Rub on meat. Roast at 300 degrees for 30 minutes per pound.