HumbleIntelligence/food-ner-1-Million huggingface dataset:
In shallow bowl, combine cereal, flour and seasoning. Place butter in another bowl. Dip chicken in butter; roll in cereal mixture. Place in greased baking dish. Drizzle with remaining butter. Bake at 400° for 20 to 25 minutes.
Mix together egg yolk, milk, crumbs, salt, pepper, parsley, onion, crabmeat and half of the melted butter. Spread foil in baking pan (about 9 x 15-inch) large enough to make tent over fish. Lay three fillets flat. Spread on crab mixture fairly thin. Top with other three fillets. Brush with butter and sprinkle with nuts. Fold foil loosely. Bake 30 minutes at 400°. Uncover and bake 5 minutes longer to brown. Cut each double fillet in half to serve. A wedge of lemon and a touch of paprika gives this dish a very professional look.
Mix flour, sugar, oil and pineapple. Add egg yolks, cinnamon and water. Fold in beaten egg whites and chopped nuts. Bake in tube pan at 325° for 1 hour and 10 minutes.
Cook mixed vegetables in its own juice for about 20 minutes (drain). Add celery soup and chopped chicken. Then put in 1 pie crust and cover with the other pie crust. Mash ends together with fork. Bake about 15 to 20 minutes or until crust is done and brown.
Heat oil in 10-inch nonstick skillet. Over medium-high heat, cook rice in oil about 3 minutes, stirring frequently, until golden brown. Stir in onion, bell pepper and garlic. Cook 5 minutes, stirring frequently, until onion begins to soften. Stir in remaining ingredients except okra. Heat to boiling. Reduce heat, cover and simmer until rice is tender. Stir in okra. Cover and simmer 10 minutes longer or until okra is tender. Remove bay leaf.
In a large bowl, sift dry ingredients. Combine eggs, strawberries and oil and add to dry ingredients. Add pecans. Pour into 2 greased loaf pans and bake 1 hour at 325°.
Combine corn flakes, salt, pepper and paprika. Dip chicken in butter and dredge in crumbs. Place in lightly greased 13 x 9 x 2-inch baking dish. Bake, uncovered, at 350° for 1 hour and 10 minutes. Yields 4 servings.
Cut corn from cob; do not scrape. Mix all ingredients. Bring to a boil. Cook 30 minutes. Stir frequently. Pour into hot jars and seal.
Mix pretzels, butter and sugar together and spread into a 9 x 13-inch pan. Bake at 375° for 8 minutes. Cool completely.
Sift dry ingredients together. Add egg yolks and milk. Stir. Add oil and stir. Fold in egg whites. Do not overmix. Pour 2/3 cup on waffle maker for each waffle.
Mix first 5 ingredients. Melt in saucepan. Combine remaining ingredients in a large roasting pan and stir in the melting mixture. Mix well and bake in 225° oven for 45 minutes (roaster covered). Stir about every 15 minutes. Bake 30 minutes longer without lid. Cool. Put in container to store.
In bowl, combine flour, cinnamon, baking soda, baking powder and salt; set aside. In a large mixing bowl, place oil, sugar, eggs, vanilla and apples. Stir into flour mixture. Add walnuts and mix. Divide mixture between 2 greased 8 x 4-inch bread pans. Bake at 350° for 40 to 45 minutes or until breads test done. Cool for 10 minutes on wire rack before removing from pans. Yield: 2 loaves.
Mix all ingredients together except chicken. Place chicken in single layer skin side up in large shallow baking pan. Pour preserves mixture on chicken. Bake at 350° for 1 hour or until done, basting occasionally with the pan drippings. Serve hot with plain rice and the sweet and sour sauce.
Spread slices of dried beef with cream cheese. Roll up, chill until firm and slice crosswise.
Drain and "rinse" the beans and drain again. Combine the beans and the rest of the ingredients. Cover and refrigerate. Stir occasionally or before serving.
In a greased 9 x 13-inch pan, place peaches on bottom, sprinkle cake mix over peaches. Dot with pats of margarine. Bake at 350° for 45 minutes or until done. Cake mix and peaches can be reversed.
Break up Oreos. Put in sack and use hammer to chop good. Make vanilla pudding. Put in bottom of pan. Layer ingredients, putting chopped Oreos on top.
Grind the first 4 ingredients. Sprinkle with salt and let stand overnight. Drain and rinse thoroughly. In a large kettle, bring the remaining ingredients to a boil. Add the ground ingredients and simmer for 30 minutes. Process.
Cook 9 lasagna pasta noodles according to package. Brown ground meat and drain off all fat. Add spaghetti sauce and tomato sauce and simmer 15 minutes. Drain off water from noodles and place 3 lasagna noodles on bottom of 9 x 13-inch pan.
Crumble bacon. Beat eggs with cheese and milk. Add bacon, onion and tomatoes. Fry egg mixture until done. Warm shells in oven (coat each shell with margarine). Serve mixture in shells.
Melt butter or margarine in a large saucepan. Add marshmallow until completely melted. Remove from heat. Add cornflakes, food coloring and candy. Mix well. Pour mixture into a Bundt pan sprayed with vegetable spray. When cool, turn out onto plate. Makes 24 treats.
Crush garlic cloves. (If using mortar and pestle, cut cloves in pieces and add a sprinkle of salt and a few drops of water.) In a bowl combine garlic, salt, olive oil and yogurt. Add minced fresh mint leaves. Peel cucumber. Slice very thinly into yogurt mixture. Adjust salt to taste. Chill thoroughly. May be served over ice cubes, if desired.
Mix all together and roll in a log. Cover with wax paper and chill. Slice to serve.
Shape ground chuck into 2 large patties and place in foil. Drizzle the top of patties with Worcestershire sauce. Dice carrots, potatoes and onions. Lay on top of the patties. Add salt and pepper. Fold foil over top of patties and vegetables.
Preheat oven to 350°. Grease an 8-inch pan. Combine ingredients and mix well. Bake 20 minutes. Cool and serve.
Boil sugar, syrup and vinegar until cracks (real hard in water). Add soda. Pour over dishpan of popped corn. Can make into balls or break into pieces. Store in airtight container.
Beat eggs; add milk and mix well. Add flour, salt and baking powder. Have dough very moist. Put a little flour in kneading bowl. Use a little at a time until you can roll out dough. Cut in strips.
Saute onions in melted butter a few minutes. Add livers and saute 3 to 5 minutes, depending on the size of the livers. Bruise sage. Add along with the salt, lemon juice, Port and pepper. Cook slowly about 8 minutes, stirring occasionally. Correct seasoning and serve on toast or with crackers.
Mix pineapple juice with lemon juice. Combine fruit and nuts. Sprinkle pudding over fruit and nuts. Then pour juice over this and mix well. Refrigerate for a while.
In a large bowl combine the first seven ingredients. Transfer to a greased 2 quart baking dish. Sprinkle with cracker crumbs then drizzle with margarine. Bake uncovered at 350 degrees for 20 to 25 minutes or until bubbly. Yields 6 servings. This can be doubled but be sure you bake until it bubbles.
In a large saucepan over medium heat, add olive oil. Add garlic and cook until lightly browned. Puree the whole tomatoes and add to pan along with tomato sauce and water. Add seasonings and hamburger meat. Simmer 1 hour, stirring occasionally. Serve over spaghetti or any other type of pasta.
Combine all ingredients. Form into a loaf (8 x 4 x 1 1/2-inches). Place in shallow pan. Bake at 350° for 1 hour.
Mix ingredients together and make into meatballs the size of walnuts. Place in 9x13 inch glass baking dish.
Dissolve yeast in 1 cup water. Blend remaining ingredients: water, sugar, salt, oil, eggs and 2 cups flour. Add the yeast mixture, blend. Then add remaining flour one cup at a time. Knead until smooth and satiny. Shape either dinner rolls or buns for hamburgers; let rise 20 to 30 minutes and bake in 400° oven for 10 minutes. Remaining dough may be kept in airtight container for up to two weeks, you can use as needed. Refrigerated dough may take more time to rise after rolls are shaped.
Mix first 5 ingredients together and bring to a boil. Boil until soft ball stage (10 minutes). Remove from heat. Add last 3 ingredients. Mix until smooth. Pour into foil-lined pan. Chill.
Boil chicken in a pot of water. When chicken is cooked, cut or shred and return to pot. (Also boil onions, celery and carrots with chicken.) Skim fat out of pot. Add tomato sauce.
Brown and drain hamburger. Add tomato sauce. Add 1 1/2 cans water. Bring to a boil. Season with salt and pepper, maybe some garlic powder. Add noodles. Cook until tender. Add corn and chili con carne. Heat thoroughly.
Place chicken pieces in bottom of greased casserole dish and salt lightly. Sprinkle rice over chicken pieces after mixing it with the dry onion soup mix. Combine cream soups with water as directed on can and stir until free of lumps, then pour them over the rice and chicken pieces. Cover and bake at 350° for 1 1/2 hours. Serves 4 to 6.
In saucepan, melt butter. Blend in flour and cheese. Add milk. Cool and stir until mixture boils. Stir in broccoli. Place in a 1-quart casserole. Top with cracker crumbs. Bake at 350° for 30 minutes. Serves 8 to 10.
Heat oven to 450°. Grease an 8-inch square casserole. Combine cornmeal and cayenne pepper in a large bowl. Add onion, green pepper, cheese, milk, eggs and corn. Mix well. Spoon batter into casserole. Bake at 450° for 25 minutes or until golden. Cut into 2-inch squares. Makes 16 servings.
Put strawberries in pie plate or bowl. Pour sugar over strawberries and set aside. Mix milk and pudding mix in a bowl, stirring until smooth and thick. Pour pudding mix over strawberries and cover with graham cracker crumbs. Keep in refrigerator until ready to serve.
Dissolve yeast in warm water; add sugar and Crisco. Beat in other ingredients. Spoon into greased muffin tins (only 1/3 to 1/2 full). Bake in heated 400° oven for 13 to 15 minutes. Makes 2 1/2 dozen.
Place breasts in rectangular flat baking dish. Top chicken with cheese slices. Mix soup, wine and cream together well; pour over the cheese slices. Sprinkle stuffing over top. Melt butter and pour over stuffing mix. Bake for 1 hour at 350°, uncovered. Holds well in warm oven.
Cook potatoes and onions until soft; drain most of the water off. Add milk and seasonings (to cover 2/3 of mixture). On low heat, let simmer until hot. With low speed of mixer, mix 3 minutes. Add cheese to garnish.
Empty the can of sliced peaches in an ungreased 9 x 13-inch pan. Sprinkle the box of dry cake mix over the peaches, then sprinkle on the flaked coconut and chopped pecans. Melt the margarine and drizzle over all. Bake at 350° for 45 minutes. Serve with whipped topping or ice cream.
Heat oven to 325°, make pie dough, peel apples, core, leaving apple whole. Sit apple on a square of dough. Put white sugar in hole, put a pat of butter on top. Then close up dough around apple. Wet as needed with water so it will stick together. Cook in a glass pan for 35 minutes. Spoon juice back over top to glaze. Cook for 15 minutes more. When done, let cool for a few minutes to firm before serving.
Arrange chicken and potatoes in a pan. Squeeze butter over top. Sprinkle generous amount of seasoning salt and dashes of pepper. Bake at 375° for 40 minutes. Turn chicken over and add seasoning salt and pepper again. Bake another 40 minutes or until done. Serve with vegetable of choice and rolls for a delicious meal.
Add all ingredients. Bring to a boil. Stir constantly for 3 minutes. Take off heat. Let cool for 15 minutes. Stir, then pour in buttered pan. Cut and eat in short time.
Boil potatoes in skins until tender. Slice and put into a large bowl. Add the rest of the ingredients. Blend well and serve.
Stir chicken, bell pepper, cream cheese and 1/2 cup salsa in saucepan on low heat until cream cheese is melted. Spoon 1/3 cup chicken mixture down center of each tortilla; roll up. Place, seam side down, in lightly greased 12x8 inch baking dish.
Boil tomatoes and butter. Mix the flour and milk. Drop flour mixture a spoonful at a time into boiling tomatoes. Turn stove down and cook until looks done. Add a little more milk and stir.
Sift dry ingredients and set aside. Beat eggs in a large bowl. Add oil and sugar. Cream well. Add A to Z and vanilla. Add dry ingredients. Mix well. Add nuts. Spoon into 2 well greased loaf pans. Bake in a preheated oven at 325° for 1 hour. Makes 2 large loaves.
In Dutch oven, combine soup, water and chili powder. Heat until boiling. Stir in macaroni, hot dogs and mushrooms. Cook over low heat until macaroni is tender (about 12 minutes). Makes 6 servings.
Sort and rinse dried beans. Cook until tender. In a large frypan, fry bacon pieces and onion until brown, then add ground beef. Cook until brown. Add mixture to cooked beans and season with garlic, salt and pepper. Add Ro-Tel tomatoes (2 cans if you like beans hot). Bring to a boil, then turn off and let set for 30 minutes before eating.
Pull tines of fork firmly down the length of cucumber, repeating around the cucumber; thinly slice. Thinly slice the onion; separate into rings. Combine remaining ingredients. Pour over vegetable and marinate in refrigerator for at least one hour.
Mix and stir all ingredients. Drop on cookie sheet lined with aluminum foil. Bake at 325°. Cool before removing from foil. They will have a nice shiny bottom and will be a good crispy treat.
Mix by hand. Have fruit and nuts ready. Save some for decorating top of cake. Mix sugar, eggs and brandy flavoring in large bowl. Sift remaining ingredients together and mix well with butter mixture. Work into batter with hands. Add fruit and nuts. Pour into greased and floured tube pan. Bake at 275° for about 3 hours. One and one-half hours before cake is done, remove from oven and glaze with light corn syrup or honey and decorate with leftover fruit and nuts. Return to oven and finish baking. Store in airtight container in cool place for 3 weeks before eating.
Mix the first 4 ingredients, then gradually add flour until desired consistency is reached. May be used to dip fish, onion rings, zucchini, mushrooms, shrimp, etc., in for frying.
Peel and slice cucumbers (unless they are homegrown and unwaxed, in which case, do not peel them). Combine all ingredients, except walnuts. Chill thoroughly and serve on a bed of fresh, crisp greens with walnuts on top. Garnish lavishly with tomato wedges, chopped black olives and carrot slices. Makes 4 to 6 servings.
In 10-inch skillet over medium heat, combine soup, milk, basil and pepper. Heat to boiling, stirring occasionally.
Mix all ingredients except bread. Spread 1 teaspoon onto each slice of buffet bread. Broil until cheese bubbles. Makes approximately 150 (1 1/4 inch) slices. Mix can be made ahead and refrigerated or frozen. Thaw before using.
Sift flour, salt and sugar together. Then add dry yeast. Melt butter. Add water and milk. The water and milk need to be lukewarm. Mix together liquid and dry mixture. Let set approximately 1 1/2 hours in greased pan to rise.
Brown the beef in oil. Drain. Add the garlic, parsley, oregano, tomato paste, basil, salt and tomatoes. Simmer until thick. In a bowl, mix the cottage cheese, salt, Parmesan cheese, pepper, eggs and parsley flakes. Cook the lasagna noodles. Slice the Velveeta and Mozzarella. In a 9 x 13-inch pan, alternate layers, starting with noodles, cottage cheese, meat and cheeses. Make 2 layers. Bake at 375° for 45 minutes.
Spray an 11 x 13-inch baking dish with Pam. Cover bottom with crushed tortilla chips. Set aside. Boil chicken 45 to 60 minutes. Cool and chop. Saute onion and green chilies in butter until tender. Add soups, milk and chicken. Heat. Pour chicken mixture over chips. Sprinkle cheese on top. Cover with foil. Bake at 350° for 20 to 25 minutes or until bubbly.
Place ham hock in a large pot; cover with water and cook for 30 minutes. Using a crock-pot, place ham hock and water in the crock-pot with all the ingredients except the rice. Cook on low setting on the crock-pot for 4 to 5 hours. Take ham hock out and remove bone and skin; put rice in the crock-pot and cook for about 1 hour after which return the ham hock to the crock-pot, stirring thoroughly. You now have Hopping John.
Blend with fork or hands. Press into bottom of 9 x 13-inch pan. Bake 20 to 30 minutes, until lightly browned, in a 350° oven. Cool.
Cream oil and sugar. Add eggs and beat well. Sift dry ingredients and add to creamed mixture. Stir in vanilla, raisins, nuts and zucchini. Bake in 2 loaf pans at 350° for 1 hour.
In saucepan, cook onions with garlic, oregano and basil in butter until tender. Add remaining ingredients. Heat; stir occasionally. Makes about 4 1/2 cups.
Brown the onions and weenies in the butter. Add the soup, water or milk and the rice. Heat to a boil. Remove from heat and serve. Serves 6.
Mix all ingredients except Cheddar cheese. Pour into a greased baking dish; top with grated Cheddar cheese. Bake at 350° for about 30 minutes.
Cook pasta in boiling water just until done, usually 11 to 13 minutes. Drain. Run cold water over pasta until it is completely cool. In a large bowl, whisk together oil, vinegar, mustard and mayonnaise. Add pasta and all other ingredients to dressing, mix carefully and taste for seasoning. Chill thoroughly before serving. Makes 8 to 10 servings.
Toss bread cubes with margarine and seasoning. Spread on baking sheet and toast 45 minutes or until crisp at 300°. Watch closely to prevent overbrowning. Store in airtight containers.
Preheat oven to 350°. In a 3-quart saucepan, over low heat, melt margarine. Whisk in flour, garlic powder and cayenne pepper. Blend well and slowly add milk, whisking constantly, until smooth. Increase heat to medium and cook 3 to 4 minutes, stirring constantly, until the mixture is thickened and bubbling.
Mix graham crackers and oleo. Press into cookie sheet. Put in 350° oven for 10 minutes, turning with spatula. Mix cream cheese, milk, powdered sugar and Dream Whip. Beat until stiff. Add vanilla to cream cheese mixture. Pour this over graham cracker crumbs. Top with strawberry or cherry pie filling. Set in refrigerator until firm. Best to let set overnight.
Cube potatoes	and slice carrots, lengthwise. Slice sausage lengthwise. Layer potatoes, carrots, mushrooms and onions in a casserole dish. Put butter over mixture and pour sweet and sour sauce over ingredients, enough to soak ingredients. Lay sausage with cut side down over the ingredients. Cook for 1 hour or until potatoes and carrots are done.
Sift flour, sugar, baking powder, salt and soda in a large bowl. Cut in butter until mixture is crumbly. Add eggs, orange peel and orange juice all at once. Stir just until mixture is evenly moist. Fold in cranberries. Spoon into greased loaf pan. Bake at 350° for 1 hour and 10 minutes. Remove from pan and let cool on wire rack.
Cook several hours on low heat or bake in oven, stirring often. Freeze or can. Makes about 20 quarts.
Cream Crisco and oleo with sugar. Add eggs, one at a time. Mix flour and baking powder together and add to mixture alternating with milk and vanilla.
Combine beans, milk, soup, pepper and 1/2 can French fried onion rings. Pour into a 1 1/2-quart casserole. Bake, uncovered, at 350° for 30 minutes, then top with remaining French fried onion rings and bake 5 minutes longer.
Mix the cabbage and salt; let stand for 1 hour. Squeeze moisture from cabbage. Add carrot and green pepper.
In medium saucepan, add water, potatoes and onion. Cook over medium heat until potatoes are tender. Add corn, milk and butter. Heat until hot. Serve. Serves 4 to 6.
Blend juices and gelatin in punch bowl. Stir in sherbet and soda. Makes 40 cups.
Bake cake in a large pan. Cool completely. Mix pudding with milk. Mix pudding with softened cream cheese. Spread on cooled cake with pineapple. Top with Cool Whip. Cover with coconut. Store in refrigerator.
Prepare batter as for pancakes with the new liquid ingredients listed in this recipe. Heat your waffle iron according to the manufacturer's instructions. Pour the batter into the hot waffle iron. Bake until the waffle stops steaming. Serve warm with butter, maple syrup and bacon slices.
Drain fish and flake coarsely. Melt butter; blend in flour and gradually stir in milk. Cook, while stirring, until sauce boils and thickens. Add fish, vinegar and seasonings. Cool. Shape into 6 to 8 croquettes. Dip in beaten egg, then in potato chip crumbs. Fry in deep fat heated to 365° to a golden brown, about 5 minutes.
Mix chicken with paprika, salt, milk, soup and mushrooms. Heat and pour in baking dish. Cut biscuits into 4 pieces. Shake biscuit pieces in a plastic bag with remaining ingredients. Place pieces on top of chicken mixture. Sprinkle remaining spices on top. Bake at 375° for 15 minutes.
Mix all ingredients together. Pour over uncooked meat (beef, pork or chicken). Let marinate for several hours in refrigerator, drain and cook the meat. May use a basting sauce while cooking.
Mix all dry ingredients together with wire whisk in a large bowl. Next, in a separate bowl, whip egg whites, applesauce, milk and vanilla for about a minute with electric mixer. Pour liquid ingredients into dry ingredients, stirring with wire whisk just long enough to combine the two (less than a minute). Cook in a nonstick skillet or griddle, at about 375°. (No oil is required.)
Boil sugar, syrup and milk to soft ball stage. Remove from fire. Add butter or butter substitute. Cool to room temperature. Beat until thick and creamy. Add coconut, nuts, salt and flavoring. Pour into well buttered, shallow pan. Cut into squares.
Mix dry ingredients together, then pineapple, then eggs. Bake in a 13 x 9 x 2 inch pan for 30-35 minutes at 350° or until toothpick comes out clean.
Take 1 cup of perfect berries and spread on bottom of baked shell. Mash remainder of quart in pan. Add water. Mix sugar, cornstarch and salt and mix with berries. Cook the mixture until clear and cooling, then add lemon and butter. Pour into baked shell. Cool. Top with whipped cream or Cool Whip before serving.
Cook potatoes ahead; save liquid and keep warm. Saute bacon, onion, celery; add hot half and half. Thicken with roux to desired thickness. Add potatoes and liquid, then salt and pepper. To garnish, sprinkle with paprika and chopped fresh parsley.
Melt butter in saucepan. Add brown sugar. Cook over low heat for 2 minutes, stirring constantly. Add milk and cook until mixture boils. Remove from heat and cool 10 minutes. Gradually add confectioners sugar, beating until frosting is of good spreading consistency. Makes 2 cups.
Heat oven to 350°. Combine ground beef, bread crumbs, egg, onion, ketchup, salt and pepper. Spread into an 8-inch square baking dish. Bake for 30 minutes. Remove from oven and drain the excess fat.
Layer chips, mixture and cheese twice. Cook 20 to 30 minutes at 350°.
Freeze the crust overnight. The next day get it out. Mash sides down on the crust. Cook crust 1/2 hour. Make chocolate and put on top.
Cook on medium heat sugar and water till well dissolved stirring constantly. Add lemon jello; stir until well dissolved and remove from heat. Pour all juices and jello mixture into large container, mix well. Add extract and ginger ale and 1/2 gallon of water. Stir well. Put in freezer until mixture becomes slushy. Makes 1 1/2 gallons.
Combine rice, 1 cup French fried onions and Italian seasoning in a 9 x 13-inch baking dish. Pour broth over rice mixture. Arrange chicken on top. Pour salad dressing over chicken. Bake, covered, at 400° for 30 minutes. Place vegetables around chicken, covering rice. Bake, uncovered, 20 to 30 minutes or until cooked. Top chicken with remaining onions. Bake, uncovered, 1 minute or until onions are golden. Makes 4 servings.
It is recommended that you do one jar at a time. Slice two cucumbers, not too thin, and pack into jar after placing 1 teaspoon of dill in the bottom of the empty jar. Place 1 teaspoon of dill on the top of the cucumbers and then add the other spices. Fill jar almost to the top with boiling water, vinegar and salt mixture. Seal at once.
In large skillet, brown sausage and chicken. Set aside. Add vegetables to skillet and cook, stirring occasionally until vegetables are slightly wilted, about 10 minutes. Add rice, saffron, broth, chicken and sausage. Cover and bring to boil. Place in paella pan or casserole and bake about 40 minutes. You may also continue cooking in skillet.