HumbleIntelligence/food-ner-1-Million huggingface dataset:
Blend together the bread crumbs, parsley, garlic salt and Parmesan cheese. Dip skinned chicken in melted butter and roll in crumb mixture. Cook 35 minutes at 350°, covered, or until tender and 35 minutes, open, at 350°. Store unused portions in refrigerator or freezer.
Combine all ingredients except coconut. Save some powdered sugar to roll balls in after rolling in coconut.
Cut up chicken; salt, pepper and dash of red pepper. Fry to a golden brown. Lower heat and add chopped celery, bell pepper and onion. Cook until tender. Add the sausage and rice to chicken and chopped vegetables. Cook slowly for 15 minutes. Add (5 cups) and 1 chopped garlic clove. Stir and cover. Do not stir anymore. Let simmer over heat for 1 hour. Keep covered and serve hot.
Melt cream cheese and margarine together in double boiler. Stir in vanilla and add enough powdered sugar to thicken (approximately 1 to 1 1/2 box). Spread between halved graham crackers.
Mix pumpkin, sugar, milk, ginger (chopped fine) and seasonings thoroughly. Blend in cognac and vanilla. Fold in whipped cream. Turn into a 2-quart mold and freeze overnight. Garnish with whipped cream if desired.
Cream butter and sugar; add eggs. Sift dry ingredients. Add dry ingredients alternately with liquids. Fold in cherries and nuts. Bake at 350° for 50 to 60 minutes. Makes 3 small loaves.
Mix all together and mix into a ball after it has chilled. Roll in chopped pecans. Serve with crackers.
Drain kraut; cook carrots for 2 minutes. Mix oil, vinegar and sugar. Bring to a boil. Let cool. Pour over vegetables. Let set overnight.
Preheat oven to 350°. Boil vegetable oil, butter and sugar for 2 minutes. Use a jelly roll pan with graham cracker squares. (Do not use a cookie sheet.) Avoid crushing the crackers. Pour sugar mix over crackers. Sprinkle chopped walnuts over each cracker top. Bake 10 minutes. Pull apart and cool.
Spray a 12-inch skillet with nonstick spray coating. Add turkey; cook until no longer pink. Drain off fat. Stir in chili powder; cook 1 minute. Stir in undrained tomatoes, beans, tomato juice, water, dried onion, salt, cumin, oregano, pepper, garlic powder and rice. Bring to boiling; reduce heat. Cover and simmer for 5 minutes, or until rice is tender. Garnish with sliced green onion, if desired.
Dissolve gelatin in 1 cup boiling water. Cool. Add 1 cup pineapple juice. Add water, if necessary, to make 1 cup. Mix well with cottage cheese, cream cheese, pineapple, dressing, pimentos and cucumber. Pour into shallow dish with cover and refrigerate. Cut into squares to serve.
Cook meat in skillet until brown. Add chopped onion, creamed corn, tomatoes and olives. Simmer for 15 minutes. Mix the yellow corn meal with the milk. Add to mixture. Stir and bake at 350° for 45 minutes. Garnish with grated Cheddar cheese.
Mix all ingredients together. Beat egg whites until stiff. Add to the corn mixture. Stir. Pour into buttered baking dish and bake at 300° for 1 hour, uncovered.
Pound chicken breasts between 2 sheets of wax paper. Spread each breast with 1 tablespoon of green chilies. Place 1 cheese strip on top of each portion of chilies. Roll up each chicken breast and tuck ends under. Combine bread crumbs, Parmesan cheese, chili powder, salt, cumin and pepper in a shallow dish. Dip each breast into melted butter and in bread crumb mixture. Place breast in baking dish, seam-side down. Drizzle with melted butter. Cover and chill at least 4 hours or overnight.
Cook potato and onion until tender. Cook beef and drain grease. Mix all ingredients together. Simmer for 30 minutes.
Put cukes, onions, peppers and garlic in a large container. Cover with ice; mix several times. Allow to stand 3 hours. (Same thing can be accomplished by refrigeration of cukes overnight before slicing.) Drain well; combine remaining ingredients and pour over the cukes. Heat just to a boil; seal in hot jars, or chill and serve.
Preheat oven to 350°. Put all ingredients in a bowl. Butter must be at room temperature. Work with hands to form a ball (no crumbs). Spread in a 9 x 13-inch pan. Prick with a fork. Sprinkle with sugar. Bake in a 350° oven for 30 minutes. Remove and cut into squares. Return to oven at 275° for 25 minutes. Take out and enjoy!
Brown beef and onions in skillet. Add tomato soup, water and seasonings. Add corn and green pepper. Simmer 15 minutes. Put in greased baking dish. Cover with your favorite corn bread mix and brown.
Peel and slice cucumbers and soak overnight in salt water. Drain the next morning. Weaken vinegar with a water and bring to a boil. Drop sliced cucumbers in and bring to a second boil. Pack in hot jars and pour hot vinegar over and then seal. When ready to use, drain vinegar and use a sour cream dressing.
In a saucepan, mix margarine, Worcestershire sauce, garlic powder and pepper sauce. Heat and stir until margarine melts. In a large roasting pan, mix pretzels, cereals and nuts. Drizzle margarine mixture over cereal mixture; toss to coat.
Brown meat in oil with onion, garlic and parsley. Add tomato paste, 2 cups water, salt and pepper. Simmer 1 1/2 hours. Add lasagna to 6 quarts boiling water (salted), stirring often to prevent sticking until tender. Drain; mix eggs and cottage cheese. Arrange lasagna in baking dish in layers of sauce and slices of cheese. Sprinkle with grated cheese. Bake at 375° for 20 minutes.
In large bowl, beat shortening, butter, sugar and vanilla until light and fluffy. Add egg and orange peel; blend well. Mix flour, soda and salt. Add alternately with orange juice.
Work together brown and white sugars, flour, margarine, cinnamon and nutmeg until crumbly. Spread apples in greased baking pan or dish. Pour cider over apples and spread mixture over this. Bake at 350° for 30 to 40 minutes. Serves 6.
Combine all ingredients in slow cooker (crock-pot); cover and cook on low 10 to 12 hours. Remove bones before serving.
Preheat oven to 375°. Wash and trim fat off the tenderloin and place in a Ziploc bag. In a small bowl, combine oil, salt, pepper, rosemary, garlic and parsley. Stir and pour over the pork into the Ziploc bag. Let stand for 1 to 2 hours or overnight. Place pork in a 13 x 9-inch baking dish and sprinkle with bread crumbs, covering all sides. Place in oven for 35 to 45 minutes or until bread crumbs brown and inside the pork is slightly pink in color and juices run clear. Allow to cool for 5 minutes before cutting. Makes 4 to 6 servings.
Dissolve yeast in warm water. Heat shortening in milk until shortening is melted. Add sugar and allow to cool until warm. Beat in egg and yeast mixture. Add flour, one cup at a time; knead lightly. Pinch off desired number of rolls or make into 2 loaves. Place rolls or bread into well-greased pans; allow to rise until doubled in bulk. Bake at 400° until brown.
Dissolve yeast in warm water. Add shortening, salt, sugar and egg (beaten lightly). Add 1/2 of flour. Beat 2 minutes. Add rest of flour; blend until smooth. Cover. Let rise at room temperature until double in size.
Cook rice. Saute onions, peppers and celery in butter (margarine). Cook broccoli; drain. Combine with cheese, soup and mushrooms. Fold in cooked rice. Use a 3-quart casserole. Can refrigerate overnight. Bake at 350° until bubbly.
In bowl, cut up shortening, flour and salt until mixture is beaded. Add beaten egg, ice water and vinegar. Pull mixture together with pastry mixer (or fork). Knead just to get in a ball. Place in refrigerator for easy handling.
Cut the potatoes into cubes. Combine butter and Parmesan cheese and pour over the potatoes and toss well and put into microwave-safe dish and microwave on High for 15 to 20 minutes or until potatoes are tender. Or bake in oven at 400° for 1 hour. Add Cheddar cheese and bacon bits and microwave or bake until melted.
Split English muffin and toast lightly. If I am in a hurry, I do not toast. Place half a slice of cheese on each side. Add turkey bacon and cooked egg white. Put halves together. If you want to take it with you, wrap it up and microwave later for about 30 seconds. The cheese will melt and it is great. It does not have as much as the competitive brand.
Wash and clean turkey. Season to taste. Place apple, onion, potato, carrot and celery inside bird. Place in a roasting pan large enough to cover (or cover tightly with foil). Add 3 quarts water in roasting pan; cover, bring to a boil and boil 15 minutes. Place in preheated oven (475°) for 45 minutes. Turn oven off and leave in oven to steam overnight. Do not open oven door until morning. Turkey will be browned and moist. Lots of broth for dressing and soups.
Cook beef and chili powder until browned. Spoon off fat. Stir in soup, pepper, corn, salsa and water. Heat to boiling. Reduce heat to low. Cover; cook 5 minutes. Pour into 2-quart casserole. Prepare corn muffin mix according to package directions; spoon evenly over soup mixture. Bake 25 minutes in 400° oven.
Drain peas. Pour juice into pan. Add butter and flour; thicken. Put peas in baking dish. Pour juice on peas. Cover peas with chopped, hard-boiled eggs, then crackers, then cheese. Bake at 350° for 30 minutes.
Thaw broccoli. Saute onion and celery in margarine. Combine all ingredients, except fried onions, in a large casserole. Bake at 350° for 40 minutes. Top with fried onions in the last 2 or 3 minutes of baking time.
Place sugar, salt, peanuts and Karo syrup into a large Pyrex glass bowl and cook on Full power for 3 minutes. Stir. Cook 3 more minutes. Add butter and vanilla and cook for 2 minutes. Remove and add baking soda. Blend well and quickly pour into greased cookie sheet. Cool and break.
Mix dry ingredients until well blended. Cut in shortening until mixture looks like corn meal. Store in cool dry place in container with tight fitting lid. Will keep 8 weeks not refrigerated, much longer in refrigerator or freezer.
Cook chicken (or turkey). Pull off bones. Saute onion and celery in oleo. Mix all ingredients; add chicken last. Put in greased crock-pot. Cook on high 45 minutes, then turn to low and cook 4 hours or until done. May need to stir.
In a 3-quart microwave-safe dish, combine butter and onions and saute on Medium-high for 10 minutes or until onions are tender. Stir once.
Cream the oil and sugar. Add eggs and pumpkin. Add dry ingredients and nuts. Add water. Mix thoroughly. Bake at 350° for 1 hour.
Thaw bread loaves overnight in refrigerator, but do not allow to rise. Grease 9 x 13-inch pan. Tear 1 loaf into pieces and drop at random into pan. Melt butter and add the remaining ingredients, stirring until smooth. Pour over the torn bread in the pan. Tear the second loaf of bread and place over the ingredients in the pan (filling the empty spots). Let rise 2 1/2 to 3 hours. Bake in oven at 375° for 30 minutes. Cool for 15 minutes and turn onto waxpaper. If desired nuts or raisins may be added to the topping.
Cut chicken into thin strips. Sprinkle with paprika, salt, pepper and garlic powder. Coat a wok or large skillet with vegetable cooking spray. Heat pan at medium-high (325°) for 2 minutes. Add chicken and stir-fry for 3 to 4 minutes (until meat is lightly browned). Add vegetables and 1/2 cup of the broth. Cover and cook 1 1/2 minutes.
Mix the first 4 ingredients, then mix in sugar gradually. Knead with hands as mixture becomes stiff. Knead until smooth. Divide into two 10-inch logs. Cover with a damp cloth and chill several hours or overnight.
Tear lettuce and cauliflower into bite-size pieces. Put in bowl in layers with onion. Mix the mayonnaise and sour cream together. Pour over top of salad. Fry bacon crisp and crumble over top. Sprinkle with cheese. Best to put dressing over 1 hour before serving. May refrigerate 6 hours or overnight. Toss before serving.
Mix and sift together flour, cinnamon, allspice, nutmeg, ground cloves, salt and soda. Cream shortening. Add sugar gradually; continue beating until light and fluffy. Add egg. Beat well. Stir in applesauce. Add sifted dry ingredients. Pour into a greased and floured loaf pan. Bake at 350° for 50 to 60 minutes or until cake springs back when lightly touched with fingertips. Cool in pan 5 minutes. Remove from pan and cool on rack. Top with lemon flavored frosting or sprinkle with confectioners sugar. Excellent warm or cold.
Mix together the ground beef, salt, pepper, milk and oatmeal. Form into balls or patties and brown in frying pan. Place meat mixture into a baking pan. Mix together the catsup, brown sugar, vinegar, Worcestershire sauce and mustard. Bring to a boil, remove from heat; pour over the meat balls. Bake for 20 to 30 minutes at 350°.
Preheat oven to 375°. Cream the shortening and peanut butter. Add sugars slowly and cream well. Add egg, milk and vanilla. Beat well. Blend in flour, soda and salt. Mix well. Shape by rounded teaspoonful into balls. Roll in sugar. Place on ungreased cookie sheet. Bake at 375° for 8 minutes. Remove from oven and place candy Kiss on top of each cookie, pressing so that cookie cracks around edges. Return to oven and bake for 2 to 5 minutes more. Makes about 3 dozen.
Combine cheese and butter in a large mixing bowl. Beat at medium speed of an electric mixer and blend. Add hot sauce and mustard. Gradually add flours, mixing until blended. Stir in cereal. Shape dough into 1-inch balls; place on ungreased baking sheets and flatten with a fork, making a crisscross design. Press a pecan half in the center of each cookie. Bake at 350° for 12 to 14 minutes. Cool.
Melt all together and pour over boneless chicken. Bake at 350° for 30 to 40 minutes.
Skin chicken breasts. Coat chicken in flour and cracker crumbs. Melt butter in large skillet and put in casserole dish. Put in same skillet off of chicken; add mushrooms and brown, then add celery soup. Heat until gravy-like. Pour over chicken.
Line 2 baking sheets with wax paper. Set aside. In a sifter, combine flour, salt and white pepper. Sift into a large bowl. Use an electric mixer to cream in the butter or margarine until smooth. Drop by heaping tablespoonfuls onto prepared baking sheets. Place in freezer until butter balls are frozen. Remove frozen balls from baking sheets. Place in a firm freezer container with a tight fitting lid or in 1 or 2 heavy-duty plastic bags. Label the container or plastic bags with date and contents. Return them back to the freezer. Use within 6 months. Makes about 28 white sauce butter balls.
Preheat oven to 350°. Grease loaf pan (9 1/2 x 5 1/4 x 2 1/4-inch). Mix dry ingredients in large bowl. Mix egg, honey and milk in medium bowl using rotary beater. Pour egg mixture into flour. Beat mixture. Stir with wooden spoon until dry ingredients are just moistened. Spread batter into loaf pan. Bake 1 hour and 15 minutes until top is crusty and toothpick comes out clean from center. Turn onto rack. Brush with margarine.
Mix. Roll into balls and then roll in finely chopped walnuts. Chill. Make approximately 3 to 4 days before using and chill. Flavors better if it sits a few days. Don't wrap in plastic as walnuts will become soggy. Use aluminum foil. Serve on crackers.
In a medium saucepan, brown beef in oil. Add onion, garlic, saute until onion is soft. Add water and tomato paste. Stir until blended. Add remaining ingredients. Cover, simmer 1 hour or until meat is tender.
Sift cocoa and sugar together. Set aside. Combine bourbon and corn syrup in a bowl; stir in cocoa mixture, pecans, and vanilla wafers. Roll mixture into 1-inch balls; dip each in egg white and roll in chocolate sprinkles. Store in a covered container. Yield: 1 1/2 dozen.
Split ladyfingers but do not separate into individual pieces. Brush flat surfaces with liqueur. Line sides of 9-inch spring-form pan with ladyfingers, rounded sides against pan. Separate remaining ladyfingers and line bottom of pan, overlapping to fit. Melt chocolate in top of double boiler, stirring. Dissolve coffee in boiling water and cool. Beat egg yolks in small bowl at high speed until foamy. Beat in sugar gradually; continue beating until thick. Beat in vanilla, coffee and melted chocolate. Beat egg whites until stiff. Stir one cup of egg white in chocolate and then fold chocolate mixture into remaining egg whites. Fold in whipped cream. Pour into pan and freeze. Garnish with whipped cream and shaved chocolate. Serves 12 to 16.
Mix ingredients. Bake at 350° for 25 to 30 minutes. Top with cheese crackers.
Sift together flour, baking powder and salt. Cut in shortening. Add milk, carrots and parsley. Stir until flour is moist. Drop dumplings into simmering liquid in approximately 8 mounds (chicken or beef stock may be used). Cover and simmer for 15 minutes without lifting cover. Serves 8 people.
Mix shortening and sugars. Add egg yolks to water; add vanilla. Mix flour, salt, baking powder and baking soda and add to first mixture. Mix until well blended. Pat out on cookie sheet. Cover dough with chocolate chips; Pat down. Beat egg whites and sugar until stiff. Cover chocolate chips. Bake at 350° until brown. Cut in squares.
Peel and chop the tomatoes. Saute in butter until tender. Mix tomatoes with chicken stock and simmer 20 minutes. Run the mixture through a food blender and strain to remove seeds. Add the half and half and a pat of butter. Mix together and heat for about 5 minutes. Soup may be sweetened with a bit of sugar to remove the tartness of the tomatoes. Serves 4 to 6.
Have cheeses at room temperature. Put all ingredients with the exception of the pecans into a mixer and mix well. Refrigerate until firm. Roll into a ball and roll in pecans until well coated. Wrap in foil or plastic and let ripen in refrigerator for at least 24 hours. Leave at room temperature for 2 hours before serving. Serve with crisp crackers.
Combine first 6 ingredients. Cover and chill. Combine corn, beans, olives and shredded lettuce. Toss with dressing. Serves 6.
Shred cabbage	and slice celery (by hand or electric food processor). Parboil shredded cabbage and sliced celery 5 minutes in large	saucepan, until crispy tender; drain. Combine with soup, marjoram and horseradish in buttered 1 to 1 1/2 quart casserole.	Top with buttered bread crumbs. Bake 20 minutes at 375° or until mixture is bubbly and crumbs are golden brown.
Grate cabbage, onions and pepper into a large bowl. Mix sugar and 2 cups vinegar and pour over the vegetables. Combine 1 cup vinegar, oil, celery seed and salt in a saucepan and bring to a boil. Pour over the first mixture. Cover and refrigerate three weeks before serving.
In an ungreased 9 x 13-inch glass dish, layer raw hamburger meat, raw potatoes (thinly sliced), salt and pepper. Repeat layers until the dish is full. Top with soup. Cover and cook at 400° until done.
Prepare butter crunch from recipe below. Heat oven to 450°. In ungreased 9-inch pie pan or 8 x 8 x 2-inch baking dish, mix pie filling, lemon juice and cinnamon. Sprinkle 1 cup of the butter crunch evenly on top. Bake 10 minutes or until top is lightly golden and bubbly.
Rinse frozen peas in hot water. Drain. Combine vegetables, nuts and bacon with sour cream. Mix dressing, mustard and garlic together. Pour over salad mixture. Toss lightly. Chill.
Slice cookie dough 3/4 inch thick. Then quarter each slice. Place 1 quarter in each "mini" muffin pan (ungreased). Bake for 8 minutes at 350°. They will puff! Place 1 candy on each and allow to melt slightly. Use a toothpick to smooth ridges of candies.
Heat oven to 325°. Melt butter in a large skillet. Add onion and celery, stirring often, until cooked tender. Add to croutons and mix. Add remaining ingredients. Stuff bird or spoon into casserole dish. Makes enough for 14 to 16 pound birds.
Skim fat off broth. Saute onion, celery and garlic in fat. Add broth, soup, chicken and peppers to onion and heat. Correct seasoning. In buttered casserole, arrange layers of tortillas, chicken sauce and cheese, ending with cheese on top. Bake at 350° for 35 minutes or until it bubbles. Serves 8.
In bowl, put apples, sugar, oil, eggs, walnuts, cinnamon, soda and salt; stir to mix well. Add flour, small amounts at a time, stir each time. After mixed well, put in oiled baking pan. Bake in 350° oven for 45 to 50 minutes. Cool. Serve with whipped cream.
Put all ingredients in container and place in hot water about 1 hour before time to use or until cheese is soft. Fold lightly together. Serve with Fritos or tortilla chips.
Place corn in mixing bowl. Stir in salt, pepper, slightly beaten eggs, milk and melted butter (also sugar if desired). When mixed well, pour into a greased baking dish and bake at 350° until firm.
Place brisket on a rack in a large, covered, baking pan. Mix, in a small bowl, garlic salt, celery salt, onion salt, black pepper, liquid smoke and Worcestershire sauce. Using a pastry brush, brush the marinade onto the brisket. Bake in a slow oven at 325° for about 4 to 5 hours. Let cool and slice. Drain the juice from pan and chill. Remove fat and use juice over meat when it is reheated.
Mix well. Chill, make into balls the size of walnuts or larger. Flatten with glass dipped in sugar. Bake at 350° for 8-10 minutes.
Remove bones and skin from chicken and cook. Break chicken into pieces to cover bottom of casserole dish. Mix the soup and the sour cream together (a little milk may be added, if needed); pour over chicken. Mix the dressing mix as directed on package and spread over the chicken and soup. Bake at 350° for 30 minutes.
Clean deveined shrimp; try to save tail. Split down back to tail; press shrimp flat. Sprinkle shrimp with Tony's seasoning. Dip in crumbs, then egg mixture, then crumbs. Press to secure crumbs. Let chill. Drop in deep oil; drain. Sprinkle lightly with salt.
Mix and boil for 5 minutes. Pour this boiling hot liquid over the cucumbers in jars. Place cap on jars, screwing band tight. Process in boiling water bath 5 minutes.
Partially fry bacon and drain. Beat eggs with soup, milk, salt and pepper. Fold in bread crumbs and cheese. Pour into greased 1 1/2-quart casserole. Bake in medium oven (350°) for 45 minutes. Ten minutes before casserole is done, arrange bacon slices on top. Serves 6.
Cream butter. Add sugar, syrup and beaten eggs. Add pecans and vanilla. Pour into a 9-inch plain pastry shell. Bake at 425° for 10 minutes, then reduce temperature to 350° for 50 minutes.
Cook meat; drain. Add taco mix; mix well. Heat beans. Spread beans in casserole dish. Cover with meat. Pour soup to within 1 inch of side of dish. Sprinkle cheese and melt. Sprinkle with onions. Place sour cream in middle top. Arrange chips around edge.
Blend all ingredients thoroughly. Sprinkle coconut and nuts evenly in bottom. Pour chocolate mixture into shell. Bake 35 to 40 minutes at 350° or until filling is firm.
Brown beef with chopped onion and green pepper. Mix soups together, then add all ingredients. Put in greased casserole. Sprinkle noodles on top. Bake uncovered at 350° for 45 minutes.
Heat a shallow layer of oil in a very large skillet, or use 2 skillets. Brown chicken in oil on both sides, then add water to cover and simmer 30 minutes. While chicken cooks, make sauce by placing all remaining ingredients (except bay leaf) in a blender and processing until smooth. When chicken is done, drain broth and add 1 1/2 cups of broth to sauce. Blend, pour over chicken in skillet, add bay leaf, and cook on low heat for 35 more minutes. Serve with rice. Serves 8. Turkey may be used instead of chicken.
Separate filling and cherries. Separate cherries into 2 bowls, 1/2 each. Reserve 1 bowl for top.
Drain spinach, squeezing out excess liquid. Combine all ingredients and pour into 1-quart baking dish. Cover and bake at 375° for 25 to 30 minutes.
Mix flour with baking soda. Combine oleo, sugar and pudding mix in large bowl; beat until smooth and creamy. Beat in eggs, gradually add flour mixture, then add oats and raisins or nuts. Will be stiff. Drop by rounded teaspoonful onto ungreased cookie sheet. Bake at 375° for 10 to 12 minutes. Makes 5 dozen.
Cook potatoes in boiling water. Cook onions in milk in microwave or top of double boiler until soft. Cook parsley in butter (can also be done in microwave). Add flour; stir well. Combine with milk and potatoes. Stir until smooth. Add salt and pepper.
Mix all ingredients together. Bananas can be dipped in lemon juice first, before adding to other ingredients to keep from browning. Keep refrigerated. Can be topped with Cool Whip.