HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix together the first five ingredients, then add sugar and flour together before adding to the liquid mixture. Pour into an unbaked pie shell and bake on 350° for 30 minutes. Yields 1 pie.
Combine oats and buttermilk in a large bowl; let stand 1 hour. Add brown sugar and egg; mix well. Combine flour, baking powder, soda, salt and cinnamon. Stir into oat mixture. Stir in oil, lemon rind and raisins (if used). Spoon into greased muffin pans, filling 1/2 full. Bake at 400° for 20 minutes. Yields about 18 muffins.
Mix all ingredients. Bake in a large casserole dish for 1 hour at 375°.
Cook chicken. Let cool. Pull off bone. Place chicken in bottom of a 13 x 9-inch baking dish. Mix cream of chicken soup and sour cream together and spread over chicken. Crumble Ritz crackers and spread over soup mixture. Spread pieces of butter over crackers. Bake at 400° for 30 minutes or until bubbly.
Preheat oven to 400°. Pare and slice potatoes; arrange half the slices in a greased casserole. Season with salt and pepper. Sprinkle 1/2 of the cheese and 1/2 of the onion over the potatoes. Spoon 1/2 of the soup over top, then pour 1/2 of the wine over the soup. Repeat layers; cover casserole. Bake for 1 hour. Remove cover; bake 15 minutes longer.
Make batter by mixing cornstarch, flour, garlic, salt, paprika, salt and pepper until well-blended. Stir in beer. Mix well; set aside. Heat oil in a deep-fryer to 375° to 400°. Meanwhile, cut about 3/4-inch off top of each onion and remove skin. Slicing vertically through the top of each onion to about 1/2-inch from base. Divide each onion into quarter sections. Do not cut through base. Slice each quarter section vertically four more times. Gently spread the slices apart to form petals. Remove some petals at the center of flower to make room for dipping sauce. Dip the cut onion into seasoned flour, shaking afterward to remove any excess. Mix reserved beer batter again to blend ingredients. Separate the floured petals and dip onion into beer batter to coat petals. When oil in deep fryer is at 375° to 400°, gently lower the batter-coated onion into the fryer basket. Deep fry for 1 1/2 minutes or until golden brown. Turn onion and continue frying to brown other side. Remove to drain on paper towels. Place the fried onion upright in a shallow bowl. Serve hot with Creamy Chili Sauce in center of onion. Repeat procedure with remaining onions. Makes 6 servings of 1 onion each.
Brown the brown sugar, butter and water in an iron skillet until it makes a thread in a spoonful of the following milk mixture. Mix egg yolks, white sugar, flour and milk together; mix well. Add to brown sugar mixture. Cook until thick.
Pour melted butter into a 2-quart baking dish; set aside. Drain peaches, reserving 1/4 cup juice. Bring peaches and juice just to a boil; set aside. Mix in bowl 1 cup sugar, flour, milk, baking powder and salt; mix well. Pour over butter in dish. Spoon hot peaches over batter. Sprinkle remaining sugar. Bake at 400° for 25 minutes, or until cake tests done. Best when served warm. Makes about 6 servings.
Combine egg and milk; stir well. Combine flour, Parmesan cheese, paprika and salt. Stir. Dip each piece of chicken in egg mixture, then dredge in flour mixture, coating well. Place chicken in a 13 x 9 x 2-inch baking dish. Drizzle butter over chicken. Bake at 350° for 1 hour or until done. Makes 4 servings.
Mix first 3 ingredients in large bowl. Mix next five ingredients together in saucepan and bring to boil; pour over beans. Refrigerate overnight and add rest of ingredients.
Cook macaroni as directed on box. Drain. Melt margarine. Add flour and mix. Add to macaroni along with cheese, milk, salt and pepper. Mix well. Pour macaroni mixture into well-greased glass baking dish. Sprinkle with bread crumbs. Bake at 325° for 30 minutes.
Drain and flake salmon, removing skin and bone. Combine with cream cheese, lemon juice, onion, horseradish and salt. Chill several hours.
Boil potatoes and eggs. Peel potatoes and eggs. Dice potatoes and eggs. Chop onion. Dice celery; mix together with 1/2 of Miracle Whip salad dressing. Salt and pepper to taste.
Boil sugar and water a few minutes, then add peanuts. Cook until peanuts smell parched or pop (will cook more due to hot syrup). Then add soda. Beat vigorously and pour in greased marble.
Combine all ingredients and cook on high for 5 minutes. Then cook on medium until desired tenderness.
Mix all ingredients and place in casserole. Bake at 350° for 45 minutes. Stir twice. Add shrimp and bake for 15 minutes longer. Serve hot.
Mix all dry ingredients together in a huge dishpan or other container. Combine syrup, cream and sugar in large saucepan; cook until soft ball forms in cold water. Pour cooked mixture over dry ingredients and mix well to coat. Divide into greased pans, about three, 9 x 13-inch. Using paper lining from cereal boxes, press the candy firmly into pans with your hands.
Place nuts in processing bowl of a food processor. Grind until the nuts are finely chopped. Transfer to mixing bowl. Place the drained olives in the food processor; grind. Put the olives on top of the nuts in mixing bowl. Place cream cheese and mayonnaise in food processor; blend well. While processor is running, add olive juice and blend well. Add cream cheese mixture to nuts and olives. Stir to blend. Refrigerate until served. Serve with assorted crackers. Yield: 2 cups.
Scoop inside pulp from tomatoes and turn upside down to drain. Fry onion to light brown in butter, add pulp and meat. Cook until almost all water is out of tomatoes. Squeeze out all surplus milk in bread and measure 1 1/2 cups. Add this to meat mixture, add egg and garlic, salt, pepper, oregano and basil leaf. Mix all ingredients well and cook until almost dry. Stuff tomato shells with this dressing and sprinkle top with bread crumbs and Parmesan cheese. Bake at 350° for about 15 minutes.
Mix the first 4 ingredients together for 5 minutes. Add the remaining ingredients and mix all together. Bake in a 9 x 13-inch pan for 45 minutes at 350°.
Salt and pepper pork chops; lay out in casserole dish. Pour can of mushroom soup on top. Mix with water to make soupy. Lay sliced potatoes on top, then top with cheese. Bake at 350° for 1 hour or until done. Bake covered, then for 10 minutes, uncovered, to brown.
Mix dry ingredients. Stir in apples. Mix well and let stand 10 minutes. Pack in jars. Process 5 pounds pressure for 8 minutes.
Cook carrots in lightly salted, boiling water until tender. Melt butter; add onion and cook until tender. Combine cornstarch, sugar, salt and ginger in small pan. Gradually add orange juice. Cook on low heat until thickened and smooth. Place carrots in casserole dish. Place onion on top and pour sauce over all. Bake at 325° for 30 to 40 minutes.
Mix salt and pepper into flour. Beat eggs and milk in a bowl. Dip meat into liquid mix, then flour, pressing firmly with hands. Dip into liquid again and flour again. Fry in hot oil, about 3-inches deep, until floats and is brown.
Place chuck roast on a large sheet of aluminum foil. Spread A-1 sauce to cover roast. Spread onion soup mix and mushroom soup over A-1 sauce, covering roast well. Wrap carefully to seal aluminum foil around roast. Bake in pan or baking dish at 350° for about 4 hours. Makes wonderful gravy with roast.
Mix sugar and cocoa; stir in milk. Cook and stir over medium heat until boiling. Remove from heat and stir in peanut butter. Serve warm. Delicious over ice cream or sliced pound cake or both!
Combine all ingredients. Let stand overnight in refrigerator. Top with 1 cup grated cheese, 1 1/2 cup crushed potato chips, 3/4 cups chopped toasted almonds. bake for 45 min. at 400°.
Mix all ingredients in a large bowl (except for corn flakes and margarine). Grease 9 1/2 x 13-inch pan and spread mixture in it. Top with corn flakes and drizzle with margarine. Bake at 350° for 45 minutes.
Cook squash and drain. Saute pepper and onion in 1/2 stick butter. Mash squash. Add to mushroom and chicken soup. Add beaten eggs and sauteed peppers and onions. Mix well; pour into buttered casserole dish. Mix 1/2 stick butter with cracker crumbs. Sprinkle a thick layer of crumbs over casserole and top with Parmesan cheese. Bake in a 325° oven for 25 to 35 minutes.
Prepare macaroni as directed on package. Rinse in cold water and drain well. Combine shells, vegetables and tuna. Mix well. Stir together mayonnaise and sour cream or salad dressing. Add to macaroni mixture. Mix well.
Combine flour, salt and soda. Set aside. Beat together the shortening, sugars and vanilla until creamy. Gradually beat in flour mixture and oats. Stir in chocolate chips. Drop by well rounded teaspoonfuls on ungreased cookie sheets. Bake at 350° for 8 to 10 minutes. Allow cookies to "set" for 2 minutes before placing them on wire racks to cool. Yield: 7 1/2 dozen.
Dredge chicken in flour which has been seasoned with salt and pepper. Brown in oil. Saute onion and green pepper in drippings until soft. Add curry; cook 3 minutes. Add tomatoes, thyme and currants; cook 3 more minutes. Place chicken in baking dish. Pour sauce over chicken. Bake at 350° for 45 minutes. Garnish with toasted almonds.
Score fish diagonally several times, almost to the bone. Place on a steamer deep enough to contain all the juices. Press ginger and mushroom strips into the fish crevices. Dribble soy sauce over along with oil, pepper and sherry. Cook for 10 minutes in a steamer with a porous lid, bamboo or perforated metal. Sprinkle with chopped onions. Any leftover liquid makes a lovely stock base. Serves 2. Cannot be frozen.
Simmer together tomato soup, pepper and onion for 5 minutes in skillet. Add rest of ingredients and simmer for 1 hour. Serve on hot buns.
Remove skin and fat from chicken. In a bowl, mix flour, salt, black pepper and 2 teaspoons thyme and set aside. In another bowl, mix milk, egg and whites and Tabasco sauce; set aside. In third bowl, mix bread crumbs, pepper, paprika and thyme. Roll chicken in flour; dip in egg wash and roll in bread crumb mixture. Place on waxed paper; cover with wrap and sit in refrigerator for 1 hour. Bake at 350° for 45 minutes. Bake on a rack.
Line a 9 x 13-inch pan with graham crackers on bottom and sides. Do not crush the graham crackers. Mix pudding and milk together. When mixed, fold into the Cool Whip. When the filling is finished, pour over the graham crackers. Then line the top of the pan with whole graham crackers. Cut the sides so they are even.
Combine flour, sugar and baking powder in a bowl. Cut butter into this after mixture is crumbly. Quickly mix in egg with fork. Put 1/2 of mixture into ungreased 8 or 9-inch pan, then put pie filling over this, then put rest of mixture on top. Bake at 350° for 1/2 hour.
Mix all ingredients and bake at 350° for 1 hour. Serve over rice.
Remove rind from top of cheese, cutting to within 1/2 inch of outside edges. Place on an oven-safe dish. Combine pecans, Kahlua and brown sugar. Spread over top of cheese. Bake at 350° for 3 to 5 minutes or just until soft. Serve immediately with apple slices or gingersnaps.
Combine all of the ingredients. Pour into an 8 x 8 x 2-inch pan. Cook at 375° for 35 to 40 minutes.
In saucepan, combine carrot, water, rice and salt. Bring to boiling. Reduce heat and simmer, covered, 25 minutes. Do not drain. Stir in 1 1/2 cups cheese, milk, eggs, onion and pepper. Turn carrot-rice mixture into 1 1/2-quart casserole. Bake, uncovered, in 350° oven about 1 hour. Top with remaining cheese. Return to oven about 2 minutes to melt cheese. Yields 6 servings.
Mix equal parts of raisins, carrot and peanuts with mayonnaise and juice. (It takes quite a lot of mayonnaise to keep it from being dry.)
Toss the shredded carrots with the mayonnaise and sugar. Stir in the raisins and serve. Makes about 6 cups.
Preheat oven to 350°. Line bottom of roasting pan with broccoli. Place cutlets on top of broccoli in a single layer. In a mixing bowl, mix cream of mushroom soup, mayonnaise and lemon juice. Pour over top of cutlets and spread evenly. Sprinkle Cheddar cheese over top of soup mixture and sprinkle bread crumbs over all. Bake at 350° for 50 to 60 minutes.
Cream first 4 ingredients then add egg, flour and baking soda. Add chunk chocolates, vanilla and nuts. Drop by spoon onto baking sheet. Bake at 350° for 8 to 10 minutes.
Prepare 3 hours before serving or one day ahead. In medium bowl, toss 1 teaspoon of grated lemon peel with remaining ingredients until well combined. Refrigerate at least 2 1/2 hours to blend flavors. Garnish salad with remaining 1 teaspoon lemon peel before serving. Makes 4 servings.
Cook chicken until tender. Tear into small pieces and put in the bottom of a baking dish. Drain 2 cans of vegetables and pour over chicken. Add 1 can cream of chicken soup and a little of the stock where you cooked the chicken in a bowl, mix well and pour over vegetables. Beat margarine, milk and flour until smooth. Pour over the soup and bake at 350° until golden brown.
Heat tomato soup slightly. Add cream cheese and stir until dissolved. Add remaining ingredients and mix. Place in mold. Refrigerate overnight to set.
Mix cornstarch, baking powder, pepper, flour and salt. Mix water and egg together; add to dry mixture. Dip the onion rings or mushrooms in the batter, covering completely. The onions or mushrooms will look like there isn't enough batter on them, but the batter will puff up as cooked. Fry in half inch of oil.
Mix flour, sugar, baking powder and salt. Stir in cereal. Blend milk, egg and bananas. Add shortening. Add flour mixture, stirring just until all flour is moistened. Pour into greased 9 x 5-inch loaf pan. Bake at 350° for 1 hour or until cake tester inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan and finish cooling on rack.
Mix together Cool Whip and box of jello. Drain oranges and pineapple. Add to mixture. Stir well. Add marshmallows. Refrigerate and serve.
Place candies, molasses and ginger in blender container. Add hot milk. Cover container and whip until smooth. Pour into warm glasses or mugs. Top with whipped cream. Yields 2 cups.
Drain garbanzos, reserving 1/4 cup liquid, and set aside. Process all ingredients in food processor or mash thoroughly in medium size bowl. Serve on pitas, tortillas, bread or crackers; with tomatoes, lettuce, sprouts, salsa, yogurt or sour cream.
Mix ingredients to make a stiff dough. Press into a 9 x 13-inch pan.
Cover onions with hot salted water; cook about 15 minutes and drain. Put in skillet with oleo, sprinkle with 1/2 teaspoon salt and add remaining ingredients. Cook slowly, stirring occasionally, 10 minutes until glazed and golden brown.
Combine flour, baking powder, soda and salt; set aside. Cream Crisco and sugar. Add eggs and blend well. Alternately add flour mixture and milk. Add bananas, pecans, nutmeg and vanilla. Grease and lightly flour pans. Bake at 350° about 40 minutes. Makes 2 loaves in 4 x 8 x 3-inch pans.
Preheat oven to 325°. In a large bowl, beat eggs until foamy. Beat in flour, sugar and brown sugar until well blended. Blend in butter. Stir in morsels and chopped walnuts. Pour into shell. Bake at 325° for 1 hour. Serve warm with whipped cream.
Fry bacon; then crumble. Brown hamburger and onion; drain fat. Mix all ingredients together and bake for 1 hour at 350° uncovered. (Do not drain liquid from beans.)
Mix together real good and let sit for 24 hours in refrigerator before eating. (Will only keep up to 2 weeks in the refrigerator.)
Chop vegetables; combine all ingredients in large kettle, cover and simmer at least 1 hour. Remove bay leaf before serving. Makes about 3 quarts of soup, about 30 calories per cup.
Mix first 3 ingredients in blender. Add cranberry juice and pineapple juice. Freeze. Take out of freezer 1 to 1 1/2 hours before serving. Add ginger ale, 7-Up or Sprite.
Melt the first 3 ingredients together to make sauce. Pour over the frozen hash browns in a 9 x 13-inch glass dish. Let stand for 1 hour. Bake for 1 hour at 350°.
Combine first 7 ingredients; set aside. In another bowl, combine eggs, pumpkin and oil. Add the liquid ingredients to the dry ingredients; stir in the apples and the nuts. Bake at 350° in greased muffin tins for 35 to 40 minutes. Yields 24 to 36 mini-muffins or 18 large muffins.
Mix last 4 ingredients and pour over chicken. Bake at 375° for 1 hour or bake at 350° for 1 1/4 to 1 1/2 hours. Cover for the first 45 minutes. Double recipe for 2 cut up chickens.
Peel avocados and mash. Then add rest of the ingredients and mix together. It is a very good garnish for spicy tacos or as dip for your favorite chips.
Heat oven to 350°. Grease and flour baking pan (8 x 8 x 2-inches or 9 x 9 x 2-inches). Beat eggs in small mixing bowl on high speed for 5 minutes; pour into large mixer bowl. Beat in sugar gradually. Beat in water, vanilla and lemon extract on low speed. Beat in flour, baking powder and salt on low speed; continue beating until batter is smooth. Pour into prepared pan. Bake until top springs back when touched lightly in center, 25 to 30 minutes; cool.
Mix together cake mix, eggs, oil and water. Bake in 9 x 13-inch pan, according to directions on cake mix box. Cool in pan. When cool, punch holes in top of cake and cover with mixture of Eagle Brand milk and cream of coconut. After mixture is absorbed into cake, cover with Cool Whip and sprinkle generously with coconut. Refrigerate.
Cook noodles until tender; drain. Combine noodles, tuna, mayonnaise, onion and salt. Blend soup and milk. Heat; add cheese. Heat and stir until cheese melts. Add to noodle mixture. Top with bread crumbs and butter. Bake at 425° for 20 minutes.
In medium bowl, combine cheeses, 2 cups of flour, parsley and dressing mix. Mix well. In shallow bowl, whisk together milk and eggs. Put remaining flour in a separate shallow bowl. Coat chicken with flour, dip into milk mixure, then into cheese mixture, coating evenly and pressing into chicken. Heat about 1/4 inch oil in skillet over medium heat. Add chicken and cook 5-6 minutes on each side, or until cooked through. Garnish with parmesan and parsley.
Preheat oven to 400°. Slice weiners in rounds and combine in saucepan with beans, catsup, onions and brown sugar. Bring to a boil and simmer for 5 minutes. Spoon hot mixture into ungreased 8 or 9-inch square pan. Arrange biscuits over mixture. Sprinkle with cheese. Bake for 20 to 25 minutes or until biscuits are golden brown and no longer doughy.
Dissolve yeast in the warm water. Scald the milk and set aside to cool to lukewarm. Put sugar and oil in a large mixing bowl. Add the milk and mix well. Add the yeast mixture and the cold water. Stir in enough flour to make a stiff dough. Pour onto a floured board and knead until easy to handle, place into a greased bowl and let rise in a warm place for 1 hour. Take out and knead again, then pinch off a little dough at a time and make into rolls, put into a greased 12 or 13 x 9 x 2-inch sheet pan, let rise for about 1 hour and bake in a 400° oven for about 15 minutes or until a golden brown.
In large bowl, mix all ingredients except butter. Pour ingredients in pie shell and dot with butter, then cover with top crust. Make slits for steam to escape. Bake at 425° for 40 to 45 minutes. Top with vanilla ice cream.
Prepare cake mix according to directions, using pineapple juice for liquid. Add water to make amount required. Bake about 15 minutes in 350° oven, using a well-greased and floured 15 x 10 1/2 x 1 pan. Cool in pan. Blend together with beater the cream cheese, instant pudding and milk. Fold in drained pineapple. Spread over top of cooled cake. Cover with Cool Whip and sprinkle with nuts and coconut. Refrigerate for several hours.
Cut up chicken. Cook rice in broth or water. Mix onion soup, creamed soup and 1/2 cup milk with rice. Butter a casserole dish and place rice mixture in dish. Cover with chicken pieces. Bake in 325° oven for 30 minutes.
Preheat oven to 375°. Cream butter, sugar, vanilla and salt until fluffy. Stir in flour until well blended. Chill dough for 30 minutes or until firm enough to handle. Shape in 1-inch log shapes and place 1-inch apart on ungreased cookie sheet. Bake until lightly golden, approximately 12 to 15 minutes. While cookies are still warm, sift heavily with powdered sugar. Cool completely before storing in airtight container. Makes about 30 cookies.
Grind cabbage, onions, celery and bell peppers (or use food processor). Mix 1 tablespoon salt and 1 cup flour with mustard and enough water to make a paste (not too thick). Stir into pickles real good to thicken. Simmer for about 10 minutes. Put into jars that have been sterilized and seal. These are almost as good as artichoke pickles.
Wash and deskin chicken; put chicken in pan with a little water on the bottom. Put pat of margarine on each piece of chicken. Cook for approximately 30 minutes at 350°.
Trim fat off beef, cut diagonally across grain into 1/4-inch slices. For ease in slicing, partially freeze beef for about 1 1/2 hours.
Place sugar and water into saucepan. Simmer until sugar dissolves. Remove from heat and add condensed milk, flavorings and food coloring. Stir well. Bottle and keep in refrigerator. Will keep for 4 to 6 weeks.
Mix melted shortening and flour together; add milk and salt. Should be easy to handle. Roll out on a floured surface and put into a pie pan. Bake at 400° for about 15 minutes. Makes 2 crusts.
Wash and dry chicken. Sprinkle with red pepper and paprika. Cover. Brown chicken well in hot fat in heavy skillet. Remove chicken. Cook onions in fat until limp (not brown). Stir in soup and water. Add chicken and cover. Cook 15 to 20 minutes over low heat. Stir occasionally. Stir in green peppers. Cook 15 minutes or until chicken is done. Serve with rice.
Mix all together. Separate steaks on wax paper. Put some of the stuffing in center of the steak and wrap around. Place in a casserole dish. Use either cream of mushroom or cream of celery soup, diluted with 1/2 can of water. Pour over steaks and bake at 325° for 45 minutes.
Cream the margarine, oil and sugar. Add eggs, vanilla and milk. Sift all dry ingredients and add to creamed mixture, along with zucchini. Pour mixture into a greased and floured 9 x 13-inch pan. Sprinkle chocolate chips over top, then bake at 325° for 45 to 50 minutes.
In a bowl, cut 1/2 cup butter into 1 cup flour. Sprinkle the cold water over the mixture. Stir until blended. Shape into a ball and divide in two. Roll each piece into a 3 x 12-inch oblong. Place them on a baking sheet. Spread with your favorite jam and refrigerate.
Combine all ingredients in a food processor or mixing bowl. Mix until blended. Roll in balls or desired shapes. Refrigerate 2 to 3 hours. Store in refrigerator tightly covered.
Mix tomatoes and soup into ground beef. In a 9 x 9-inch pan, spread the Doritos. Add meat mixture. Cover with grated cheese. Bake, covered, at 350° for 1/2 hour. Uncover and cook for 15 minutes more.
Cream the shortening and butter together. Add eggs one at a time. Add milk. Add remaining ingredients; beat well. Cook in tube pan at 325° for 1 1/2 hours. Do not open oven until time is up. Cook until cake leaves side of pan.
Heat 2 tablespoons butter in saucepan. Add garlic, onion, mustard and salt. Saute until tender. Add stock. Cover and simmer over low heat.
Blend together peanut butter, sugar, egg and oil. Mix baking powder and flour. Mix quickly together. Add milk, just enough to make batter moist, but not too dry. Bake in muffin pan for 25 minutes at 350°.
Mix flour and sugar with corn and stir well. Add beaten eggs to mixture. Add milk, butter, salt and pepper. Pour the mixture into greased casserole. Dot with additional butter. Bake at 275° for 1 1/2 to 2 hours.
Heat cream just to boiling in heavy saucepan over medium heat. Remove from heat and whisk in chocolate and butter until smooth. Pour into shallow bowl. Press plastic wrap directly onto chocolate and refrigerate 3 hours. Scoop chocolate into 24 round teaspoon sizes and place on waxed paper. Roll each between hands into balls. Dredge in cocoa and toss gently to remove excess. Cover and refrigerate up to 1 week or freeze for 1 month.
Melt butter in 9 x 13-inch pan with 2-inch sides. Beat egg whites. Add sugar. Fold in pecans. Add to pan with melted butter; mix well. Bake at 325° for 1 hour. Pour out onto wax paper. Break apart; cool. Store in airtight container.