HumbleIntelligence/food-ner-1-Million huggingface dataset:
Flour chicken and brown in oil at 250°. Drain chicken and pour off oil. In a bowl, mix small amount of water with 2 tablespoons of flour, then add rest of ingredients; mix well. Return chicken to skillet and pour liquid mixture over chicken. Simmer for 30 minutes. Serve with rice or noodles and green vegetable.
Cream cheese and butter; add flour, salt and cayenne. Mix, roll and chill. Slice and bake at 375° for 10 to 15 minutes.
Mix sweet potatoes, sugar, 1 stick melted butter, eggs and vanilla in a 2-quart greased baking dish. In a separate bowl, combine 1/3 cup melted butter, brown sugar and flour. Spread flour mixture over sweet potatoes. Top with pecans. Bake at 350° for 40 minutes.
Adjust oven racks to divide oven into thirds. Preheat oven to 350°. Spread almonds in single layer in shallow baking dish and bake on lower oven rack until lightly browned and crisp, 10 to 15 minutes. Let cool completely; coarsely chop and set aside. Lower oven temperature to 300°. Line baking sheet with parchment paper. In small bowl with wire whisk, combine flour, cocoa, coffee powder (if using), baking soda and salt. In food processor, combine chocolate morsels and 1/2 cup flour mixture. Process until mixture resembles coarse crumbs. Stir in remaining flour mixture and set aside.
Fry bacon until crisp; crumble. Saute mushrooms and onion in bacon drippings; drain. Mix bacon, mushrooms and onion with beans in a 2-quart baking dish. Microwave cheese spread and pour over bean mixture.
Combine sugar, salt and spices in a bowl. Add apple, raisins, cranberry sauce, nuts, orange and lemon peel and lemon juice; mix well. Pour into pastry-lined 9-inch pie plate. Dot with butter. Adjust top crust, tucking edges under rim of bottom crust; crimp edges. With knife, cut design in top crust. Bake in hot oven (400°) for 30 to 35 minutes. Serve warm.
In a saucepan, combine sugar, flour and salt. Gradually add milk, mixing well. Cook and stir over medium heat until mixture thickens and boils. Cook for 2 minutes longer. Remove from heat. Stir small amount hot mixture into slightly beaten eggs, immediately return to hot mixture. Cook for 2 minutes, stirring constantly. Remove from heat. Add 4 tablespoons of margarine and 2 teaspoons vanilla. Line sides and bottom of large dish with graham crackers and slice 3 to 4 bananas on this before adding the filling.
Pare apples; cut in quarters. Remove cores; slice thin. Line 9-inch pie pan with pastry. Mix sugar, flour and spices; rub a little mixture into pastry. Arrange sliced apples, overlapping in pan. Add remaining sugar mixture. Dot with butter or margarine.
Keep Swiss cheese, Cheddar cheese and cream cheese at room temperature. Beat cream cheese and sour cream until fluffy. Add Swiss cheese and Cheddar cheese and beat. Add other ingredients (bacon, onion, pimiento, relish, salt, pepper and parsley). Chop pecans. Shape cheese mixture into a ball. Cover ball with pecans.
Preheat oven to 375°. Grease cookie sheets. In a large bowl, mix all ingredients except chocolate chips and walnuts. Add milk, 1 tablespoon at a time, until mixture is creamy and easily stirred. Add chocolate chips and walnuts. Drop by spoonfuls on greased cookie sheets. Cook 10 to 12 minutes until brown around edges. Remove to wire racks and cool. Yield: 3 dozen cookies.
Brown meat and drain. Add onion, peppers and garlic. Cook until tender. Stir in tomato paste, water and seasonings. Cover. Simmer 15 minutes.
Mix all ingredients together thoroughly by hand. Pinch off small balls and shape. Place on cookie sheet. Bake 15 to 20 minutes at 375°. (Balls should be lightly browned.) Let cool 2 to 3 minutes. Remove and cool. Makes 48.
Drain, cut up and chop up peaches. Set aside. Cream sugar and butter, add eggs one at a time. Add vanilla and almond extract. Mix dry ingredients together and add to the mixture. Fold in the sour cream and peaches. Pour into a Bundt pan or tube pan. I spray my Bundt pan with Pam. Bake at 350° for 75 to 85 minutes. Check to see if done by placing toothpick in cake. When it comes out clean, it's done.
Mix ingredients as listed. Pour into a lightly sprayed tube pan. Bake at 300° for 45 minutes. Cool. Ice with a thin powdered sugar icing.
Mix sour cream, mayonnaise and cream cheese. Add onions, bell pepper, pimentos, garlic and hot sauce; blend all together. Serve with raw vegetables, crackers or meat.
Bake ribs for 1 1/2 hours in 350° oven (no seasoning). Pour grease off of ribs. Mix sauces together; pour over ribs and bake 1 hour.
Wash tomatoes but do not peel. Cut into slices 1/2 to 3/4-inch. Drain on paper towels. Combine dry ingredients. Dust slices of tomatoes in flour mixture on both sides. Add milk to remaining flour mixture to make a thick batter. Dip tomato slices in batter. Fry in hot oil 1/2-inch deep until golden brown on both sides. Drain before serving and serve hot.
Dip tortillas in hot water to soften (or microwave for 30 seconds on High). Warm chili. Put generous tablespoon of chili toward edge of tortilla. Sprinkle onions and cheese on top of chili. Roll tortilla. Pin roll with toothpick and lay in greased pan. Continue until all tortillas are filled with chili, onions and cheese. Spread the rest of the chili, onions and cheese over rolled-up tortillas. Use more chili, if desired. For extra zip, add 2 tablespoons canned green chilies. Cover pan with foil and bake at 350° for 30 to 40 minutes. Can be served with sour cream over the top. Serves 4.
Mix together the dry yeast, sugar, lukewarm water and beaten egg. Add melted shortening and flour. Store in refrigerator. Keeps one week. Use as much or as little dough as you need at each time. Drop by teaspoons into greased muffin pan. Bake at 375° until brown.
In a 2-quart micro-safe casserole, combine celery, onion and butter. Micro-cook, covered, on High for 2 to 3 minutes or until onion is tender. Add milk. Micro-cook, covered, on High for 4 to 6 minutes or until steaming and foamy, but not boiling. Stir in uncooked rice. Let stand, covered, 2 minutes. Stir in turkey, soup, stuffing mix, 1/2 cheese and if desired, chili peppers. Micro-cook, covered, on High for 5 to 7 minutes or until heated through, stirring once. Sprinkle with remaining cheese. Let stand until cheese is melted. Serves 6.
Brown ground beef and drain. In spaghetti pot put 1-1/2 qt. (6 cups) boiling water, dry onion soup and spaghetti. Cook until spaghetti is tender. Do not drain liquid. Add browned meat and a jar of your favorite spaghetti sauce. In 9x13 pan, layer as follows: 1/2 spaghetti mixture and 2 c. shredded mozzarella cheese. Add the remaining spaghetti mixture and 2 c. cheese. Bake at 350° for 30-45 minutes.
Mix nuts, vanilla wafers and margarine together to form crust. Press into 8-inch spring-form pan and bake at 375° for 8 to 10 minutes. Let cool.
Cook spaghetti; drain. Heat butter in saucepan until melted; cook and stir garlic in butter until light brown. Stir in 2 tablespoons parsley and clams. Heat to boiling; reduce heat and simmer uncovered 3 to 5 minutes. Pour over hot spaghetti.
Mix all ingredients in gallon container and fill with water. Add fresh mint for extra flavor. Serve chilled.
Cook macaroni as directed on package. Drain. Mix with soup, broccoli and kielbasa and shredded Cheddar. Place in casserole dish. Cover and bake at 350° for 20 to 30 minutes. Let stand 10 minutes before serving.
Combine garlic, 1 teaspoon salt and buttermilk. Let chicken marinate in mixture for at least 2 hours (can marinate overnight).
Scald milk. Add sugar and stir until dissolved. In another pan, add 1/2 cup cold water to the unflavored gelatine. Add to hot milk mixture. Stir until well mixed. Cool. Add the sour cream to this mixture. Dissolve the jello, one box at a time, with 1 1/2 cups boiling water. Pour one flavor into 13 x 9-inch pan. Chill until set. Once the first layer of jello is set, pour 1 1/2 cups of sour cream mixture over jello. Refrigerate until set. Repeat this procedure with each package of jello. Kids love this!
Mix all ingredients together. Shape into 1-inch round balls. Bake at 375° for 15 minutes.
Preheat oven to 375°. Combine butter, sugars and vanilla. Beat until creamy. Beat in eggs. Gradually add flour. Blend well. Stir in chocolate morsels, nuts and pecan meal. Drop by rounded teaspoonfuls onto ungreased cookie sheet. Bake for 8 to 10 minutes. Makes 120 (2-inch) cookies.
Preheat oven to 350°. Cream sugar and shortening. Add egg. In a second bowl, combine dry ingredients. Add 1 teaspoon baking soda to 1 cup persimmon pulp in 3rd bowl. Combine all ingredients in 3 bowls. Add walnuts, dates and raisins. Drop by spoonfuls on greased cookie sheets. Bake at 350° for 8 to 10 minutes.
Mix canned soups, water and rice. Put chicken pieces on top of mixture. Sprinkle onion soup mix on top of chicken. Cover with foil. Bake at 375° for 1 3/4 to 2 hours. Remember, don't peek!
Brown and drain meat. Add ingredients. Let simmer all day. (Add macaroni prior to serving if you choose to use it.)
Saute green onions in 1/2 cup butter in a large skillet until tender. Remove from heat; add next 5 ingredients. Stir well and set aside. Flatten veal steaks to 1/4-inch thickness, using a meat mallet or rolling pin. Spread mustard evenly over veal; top each steak with a ham slice. Pat 1/4 cup onion mixture evenly over ham slices; roll up jellyroll fashion and secure with a wooden pick. Place veal rolls, seam side down, on a rack in a shallow pan. Brush with 1 tablespoon melted butter. Bake at 325° for 30 to 35 minutes or until tender. Remove veal from pan to serving platter. Remove toothpicks and cut into 1/2-inch slices.
Mix water and Soyamel powder in blender. Add sugar, if used, and vanilla and blend. While blender is still on full speed, pour in oil very slowly, in a thin stream, until you reach the consistency of whipped cream.
Preheat oven to 350°. Cook hamburger in frying pan with onion and fresh carrots until done. Drain grease. Return mixture to pan and add beef bouillon, tomato paste and flour; simmer on medium heat.
Bring all to hard boil for 2 minutes. Skim off any foam. Pour into hot, sterilized jars and seal. Makes 3 pints.
Combine vinegar, water, sugar, salt, pepper, mustard, lemon juice, onion and oleo. Simmer uncovered on low for about 15 minutes. Add catsup, Worcestershire sauce and drained meat. Simmer 5 to 10 minutes. If barbecue seems too dry because of the lean meat, add some water and a little more catsup.
Cook shallots in red wine until reduced to 1/4 the original quantity. Add 1 cup of bordelaise sauce and mix gently for 10 minutes. Have ready a beef marrow bone which the butcher has split so that the marrow can be removed easily. Cut the marrow in small dices; poach it in boiling salted water for 1 or 2 minutes and drain. Just before serving, add 2 tablespoons of this beef marrow and 1/2 teaspoon chopped parsley.
Place cubed bread on bottom of 9 x 13-inch dish. Spread cooked sausage over bread, then top with cheese. Combine remaining ingredients and pour over bread, sausage and cheese. Refrigerate overnight. Bake at 350° for 45 minutes or until eggs are done. Excellent for Thanksgiving or Christmas morning.
Mix ingredients together. Use 1 cup pecans inside ball and 1 cup pecans to roll ball in. Refrigerate approximately 4 hours. Serve with assorted crackers and breads.
Combine all ingredients. Mix thoroughly. Press into 8 x 4-inch loaf pan. Bake 1 hour or until meat is no longer pink and juices run clear. Drain and let stand 5 minutes before serving. Bake at 350°.
Combine broth, soy sauce, vinegar, cornstarch and crushed red pepper. In skillet, heat oil over medium-high heat. Add pepper strips and scallions. Cook, stirring, 5 minutes. Stir in ginger and garlic. Cook 1 minute. Stir in chicken broth mixture. Reduce heat to medium. Add turkey. Bring to a simmer. Cook until slightly thickened, about 3 minutes. Serve over rice with peanuts and cilantro.
Preheat oven to 350°. Combine all ingredients in the large bowl. Mix well. Shape into 1-inch balls, pressing firmly. Place 2 inches apart on ungreased baking sheets. Bake in preheated 350° oven for 9 to 12 minutes or until light golden brown around the edges. Remove from baking sheets. Makes 3 to 4 dozen.
Mix ingredients in order given. Grease and flour loaf pans. Recipe will make 2 large loaves or 4 medium loaves. Medium loaves should be baked in 350° oven for 1 hour. Larger loaves for 1 1/2 hours.
Beat eggs gently with sugar. Add oil, water and pumpkin. Sift flour, soda, salt and cinnamon and add to mixture. Add nuts. Bake 1 hour at 350°. Makes 3 loaf pans.
Core and chop apples. Cut grapes in half. Remove seeds (if any). In bowl, mix ingredients by following recipe. Sprinkle top with coconut.
Combine sausage, biscuit mix and cheese with hand. Shape loosely into marble-sized balls and bake at 350° for 15 to 20 minutes. Yields approximately 100 balls.
Let tomatoes drain overnight with the 1/2 cup of salt in a colander. Stir in all the other ingredients. Seal in jars and process.
Mix Jell-O, sugar, water and rice; let jell. Whip pineapple, pecans and whipped cream. Add to other mixture. Pour into dish and let set a while in refrigerator. Serve on lettuce leaf.
Cook a young turkey breast 6 hours in a crock-pot; separate in pieces. Add stuffing to broth. Mix in turkey. Top with turkey gravy mix. Cook 1/2 to 1 hour in the crock-pot.
Place potato wedges on lined cookie tray. Melt margarine and mix garlic salt together. With brush, cover every wedge. Sprinkle Cajun seasoning on wedges. Bake at 400° for 30 to 40 minutes or until tender.
Put ground beef in frying pan. Add onion, green pepper and mushrooms. Brown. Drain grease; then add remaining ingredients. Mix well. Simmer about 3 hours. Remove bay leaves and serve over hot spaghetti. Serves 3 to 4 people.
Prepare home canning jars and lids according to manufacturer's instructions. Wash cucumbers, trim ends. Cut into halves or quarters, lengthwise. Combine water, vinegar and salt, bring to a boil. Pack cucumbers into hot jars, leaving 1/4 inch headspace. Add 2 heads of dill or 2 teaspoons dill seed, 1/2 teaspoon mustard seed and 2 peppercorns to each jar. Carefully pour hot liquid over cucumbers, leaving 1/4 inch headspace. Remove air bubbles with a non-metallic spatula. Adjust caps. Process 15 minutes in boiling water bath canner. Makes about 7 pint jars.
Cut into several pieces. Flour both sides and fry in hot oil until brown on both sides. Put into 9 x 13-inch pan. Mix 1 tablespoon flour mixture in water and pour over meat. Cover with foil and bake for 4 hours at 250°. This is very tender.
Combine all ingredients in buttered casserole dish. Sprinkle with Cheddar cheese. Bake at 350°, uncovered, for 35 minutes.
Mix ingredients together. Pour into unbaked pie crust and bake at 425° for 15 minutes. Turn temperature down to 350° and bake until golden brown.
Mix enough flour to make dough hard enough to roll. Shape into rolls; cut thin. Mash them down more; drop into boiling soup. If soup stops boiling, wait until the soup boils again; otherwise, your dumplings will stick together and be soggy.
Mix angel food cake mix according to package directions. Add coconut and lemon pie filling and spread in greased and floured jelly roll pan. Bake at 350° for 20 minutes. DO NOT OVERBAKE. Top with Cream Cheese Frosting if desired. (Is good without the frosting.)
Cream sugar, cocoa and oleo. Add egg and vanilla. Mix well. Add flour, coconut and nuts. Bake in sheet pan for 30 to 35 minutes in 350° oven. When cake is done and still hot, spread a large jar of marshmallow cream over the top. Let cool and then frost with the following:
Season the chicken with salt and pepper; brown in a nonstick skillet in margarine. Transfer to a 3-quart or larger casserole. Add the diced pepper, celery and onions to the skillet; cook, stirring, for 5 minutes or until tender crisp. Spoon the mixture over the chicken. In a saucepan, bring broth to a boil; pour over the chicken and vegetables. Cover the casserole and bake in a preheated 325° oven 30 to 45 minutes or until chicken is done. Add the mushrooms and pimento to casserole. Return casserole to oven to finish baking chicken. Makes 4 to 6 servings.
Drain liquid from all the beans and place in a bowl. Mix in green pepper and onion. Combine sugar, salt, pepper, vinegar and oil. Pour over bean mixture and mix well. Refrigerate until ready to serve. Letting this salad marinate at least a day or two improves the flavor.
Place beef in large roaster. Cover with water and beer. Roast at 350° for 3 1/2 to 4 hours. Drain off liquid and season with onion salt, celery salt and Worcestershire sauce. Grind beef cubes and mix back in seasoned liquid. Mix well. Freezes well.
Brown meat together. About half way through browning, add onion and bell pepper. Drain grease from meat mixture. Pour mixture into large stockpot. Add all other ingredients. Bring slowly to a boil. Simmer for at least an hour. Serve with shredded cheese, sour cream and oyster crackers. Yields approx. 15-20 bowls. Freezes well.
Cream margarine and sugar until light and fluffy. Add eggs and bananas, mixing well. Combine dry ingredients; stir into banana mixture, just until all ingredients are moistened. Stir in pecans and vanilla. Spoon batter into a greased 9 x 5 x 3-inch loaf pan. Bake at 250° for 1 1/2 hours or until bread tests done.
Mix dry ingredients. Add oil and eggs and beat well. Add berries and fold in nuts. Pour in 2 greased and floured loaf pans and bake at 350° for 1 hour.
Drain pineapple, reserving juice. Spread pineapple in lightly greased 9 x 13-inch cake pan. Spoon pie filling over pineapple. Sprinkle with dry cake mix and pecans. Combine melted margarine and reserved juice in bowl; mix well. Drizzle over layers. Bake at 350° for 35 to 40 minutes or until brown.
Mix graham cracker crumbs and powdered sugar together. Melt peanut butter and 1 1/2 sticks butter together. Mix graham cracker and sugar mixture with peanut butter mixture. Press into a 9 x 13-inch pan. Top with mixture of chocolate chips and 1/2 stick butter. Let cool at room temperature; cut in bars. (May take more chips and butter.)
Simmer ground chuck in skillet. Add a cup of water, salt and pepper. Grate fine the carrots, onions and peppers. Add to meat while simmering. Add mushrooms (juice and all). The last 40 minutes, add chili powder. Boil spaghetti. Add Velveeta while spaghetti is warm. Mix with meat and cover. Let stand 24 hours. Heat at 350° until warm. Serves 12.
Mix all dry ingredients together like pie crust. Add milk and mix together. Do not overmix. Roll out, if desired, but are very light otherwise. Add a little more sugar and use as short cakes, if desired. Bake at 375° for 20 minutes.
Soften cream cheese. Blend in deviled ham. Add garlic powder and enough mayonnaise to make it smooth. May add 1 ounce chopped pimiento, 1/2 tablespoon Worcestershire sauce, 2 tablespoons grated onion, 2 tablespoons pickle juice or catsup for variety. A favorite with the men folk!
Sift powdered sugar and cocoa. Set aside. Melt together margarine and Velveeta cheese in the microwave on Medium. Pour melted mixture into sugar. Add vanilla and chopped nuts. Mix well. Spread into two slightly greased 13 x 9 x 2-inch pans. Cool and cut.
Prepare Bisquick mix as instructed by Bisquick directions for biscuits. Roll out Bisquick on floured board or aluminum foil into a circle, as thin as possible, but still able to handle. Should make approximately 12 to 15-inch circle. Take sausage and pinch off small bite size portions and sprinkle over the circle of Bisquick dough; the thicker, the better it will be. Roll Bisquick mix dough with sausage over it into jelly roll; may put oil or flour on hands for easy handling of jelly roll. Pinch ends together and edge of dough to seal. Roll up in wax paper and freeze until firm to make slicing easier. Slice approximately 1/4-inch and place on ungreased cookie sheet. Bake in oven at 400° for approximately 8 to 10 minutes.
You also need 2 bowls with flat bottoms (Tupperware is great), large enough to hold 1 chicken breast.
Put eggs, seasonings, vinegar and 1/2 cup oil in blender container. Cover and process at whip. Immediately remove feeder cap and pour in the remaining oil in a steady thin stream. Use rubber spatula, if necessary, to keep ingredients flowing into processing blades.
Cut ham and cheese into small pieces. Mix together. Add relish, mustard and mayo. You may need to add more mayo until moist. Place mixture on buns. Wrap individually in aluminum foil. Bake 20 minutes at 350°.
Stir together potatoes, 1/2 cup melted butter, onion, salt, pepper, soup, cheese and sour cream. Pour into a 9 x 13-inch pan. Top with flakes. Drizzle with 1/2 cup melted butter. Sprinkle with paprika. Bake for 1 hour at 350°.
Spread 2 slices of bread generously with cream cheese and preserves. Top with remaining bread. Beat egg and milk together. Heat butter in large skillet. Dip sandwiches in egg mixture, coating on both sides. Saute in butter until golden brown on both sides. Serves 2.
Melt 1 to 1 1/2 cups bacon grease. Roll birds in flour and brown evenly in bacon grease. Sprinkle with salt and pepper. Remove and put in large casserole dish with thin gravy made from pan drippings. Cover and bake at 325° for 1 to 1 1/2 hours. Serve with rice.
In large saucepan, melt butter and saute onions 1 minute. Add mushrooms and saute until onions are soft. Remove from pan and set aside. Saute chicken breasts until no longer pink. Make roux with 1 tablespoon butter, 1 tablespoon flour and 1/2 teaspoon paprika in separate pan. Stir wine into roux. Heat to high and add chicken stock, lemon juice, soy sauce and pepper. Reduce sauce to 1 cup (about 15 minutes). Add mushrooms, onions, chicken, 1 teaspoon chervil or parsley and a pinch of fines herbes. Lower heat and cook 5 minutes. Serve over rice or pasta.
Combine all ingredients until smooth. Form into balls, 2 teaspoons each. Place on waxed paper or baking sheet and freeze. Melt chocolate chips and Crisco; blend. With toothpicks dip balls into chocolate so 3/4 is coated. Return to waxed paper. Remove pick and refrigerate 30 minutes.
Put butter, flour and salt in bowl with steel blade until it looks like grits. Add water and cut off when ball forms.
Mix 2 cups powdered sugar and 2 to 3 teaspoons water, just enough to make a frosting that can be used easily in a decorator's tube and yet holds its shape.
Combine all ingredients. Spread dough on greased cookie sheet. Then put chocolate and/or buttered chips and nuts on top. Bake at 350° for 15 to 20 minutes.
Beat together the sugar, mayonnaise, cocoa and soda. Add hot water. Add vanilla and beat. Add the flour and beat well. Pour into 9 x 13-inch cake pan. Bake at 350° for 35 to 45 minutes.
Brown meat and onion in large saucepan, add soups, sauce and chilies. Simmer for about 10 minutes. Grease a casserole dish, pour half of the mixture into dish, top with half of the cheese, place a layer of tortillas on top of cheese. Add remaining mixture, again top with cheese. Bake at 350° for about 30 minutes. Makes 4 to 6 servings.
Mix first 6 ingredients together and press in ring mold. Place in refrigerator and chill. Turn out and place preserves into center of ring. Serve with crackers.
Mix well and refrigerate at least 2 hours. Use on all grilled meats. Dilute with a small amount of water if it gets too thick.
Brown onions in margarine. Brown hamburger meat and pour in baking dish. Mix other ingredients, pour mushroom soup on top. Sprinkle another cup of cheese on top of this. Cook on low until done; about 25 minutes.
In medium size mixing bowl, combine softened butter, flour and chopped nuts. Mix well and press into bottom of a 13 x 9 x 2-inch pan. Bake 20 minutes at 350°. Let cool.
Brown meat; drain. Add tomato sauce and 1/2 cup peppers; cook over medium heat 5 minutes, stirring occasionally. Add beans and 1/4 pound process cheese spread; continue cooking until cheese is melted. Dip tortillas in hot oil; drain. Fill each tortilla with 1/4 cup meat mixture; rollup. Place, seam side down, in 12 x 18-inch baking dish. Top with remaining meat mixture; cover. Bake at 350°, 20 minutes. Top with remaining process cheese spread; continue baking uncovered 5 to 8 minutes or until cheese is melted. Top with remaining peppers and tomatoes.