HumbleIntelligence/food-ner-1-Million huggingface dataset:
Fry chicken cutlets dipped in eggs and bread crumbs until golden. Cut artichokes in half and pour 1 can artichokes juice in pan. Put chicken and artichokes and 1/4 bottle of salad dressing in pan and mix. Bake at 350° for 25 minutes. Serve with rice and enjoy.
Combine all ingredients except ribs in a saucepan and boil for five minutes. Cool; place ribs in a shallow baking dish and pour marinade over all. Marinate 2 hours at room temperature or overnight in the fridge. Drain, reserving remaining marinade. Place ribs (rib end down) on grill 6 to 8 inches over grey-white coals. Grill 45 minutes. Baste. Grill another 15 minutes, basting often with marinade. Yields 4 servings.
Reserve 1/2 cup wafers. Melt about 1/2 cup butter. Add to remaining wafers and press in a 9 x 13-inch pan. Have remaining butter and eggs at room temperature. Cream with the sugar, adding eggs one a time. Beat well after each addition. Spread over wafers. Spread pineapple over creamed mixture. Spread Cool Whip over the pineapple. Sprinkle reserved wafers and pecans on top. Chill overnight. Serves 18 to 20.
Cream butter and eggs; add dry ingredients. Dip blueberries into 1 cup of flour and fold into mixture. Bake in tube pan for 1 hour and 15 minutes at 325°.
Mix all ingredients, except ice cream. When all ingredients are mixed, fold in ice cream. Refreeze.
Drain and flake tuna. Soften gelatin in cold water for 5 minutes, then add boiling water. Cool. Blend together mayonnaise, lemon juice, celery, olives and salt; add tuna and gelatin. Pour into a mold and chill until firm. Good served on salad greens or with crackers.
Mix flour, baking soda, salt and cinnamon. Add remaining ingredients as you continue to mix by hand or electric mixer. Bake at 350°. Time varies, depending on type of pan used. Two round or square cake pans would take approximately 40 to 50 minutes. Check frequently so as not to scorch.
Break eggs over apples. Add sugar and oil; mix with a fork. Then add all the dry ingredients and mix well. Put into a 9 x 13-inch pan that has been greased and floured. Bake at 350° for 55 minutes. Do not open oven until done. When cool, drizzle a thin powdered sugar frosting on top.
Blend all together. Store for at least 1/2 day for flavors to blend. Use with fresh vegetables or chips.
Combine first four ingredients; mix soup, mayonnaise and lemon juice and combine with chicken mixture. Pour into a 9 x 13 x 2-inch pan. Cover with potato chips and bake at 350° until hot.
Place marinade in Ziploc bag with pork chops overnight. Turn occasionally. Grill or broil pork chops.
Cream the butter and sugar until light. Add eggs, one at a time, beating thoroughly after each addition. Sift dry ingredients 3 times and add alternately with sour cream to first mixture, beating until smooth. Add flavoring. Pour into 9-inch tube pan lined on the bottom with waxed paper. Bake in preheated oven at 350° for 1 1/3 hours or until done. Let stand in pan on rack for about 5 minutes. Turn out and peel off paper. Cool. Frost with confectioners sugar glaze, allowing to run down sides.
Mix all together, then roll out the dough about 1/4-inch thick and cut with cookie cutters. Nice if you can get a bone-shaped one. Place on cookie sheets and brush with a mixture of one beaten egg plus some milk. Bake for 35 to 40 minutes at 300°.
Combine first 4 ingredients in bowl; mix well. Cut chicken into 1 1/2 inch pieces. Dip in butter. Coat with cracker mixture. Place on baking sheet. Bake at 400° for 20 minutes or until golden brown.
Put rhubarb, sugar, flour, salt and egg in a 9-inch pie shell. Bake 20 minutes at 450° (preheat oven). Remove from oven and add 1/4 cup cream over the hot rhubarb pie. Bake 15 minutes longer at 350° or until done.
Combine sugar, cornmeal, flour and salt. Mix and stir in margarine. Add eggs and pineapple and beat. Pour into unbaked pie shell and bake 45 minutes at 350°.
Sift flour, salt, cocoa, baking soda and sugar into ungreased 9 x 13-inch pan. Make 3 holes in ingredients: first, 2 teaspoons vinegar; second, 2 teaspoons vanilla extract; third, 10 tablespoons oil. Over whole thing, pour 2 cups water. Mix well. Bake in 350° oven for 25 to 30 minutes.
Mix everything but peanut butter together. Bring to a boil over medium heat. Constantly stir for five minutes. Remove from heat and add peanut butter and 1 tsp vanilla. Drop on to wax paper to cool.
Use 1/2 cup flour to coat raisins, cherries and pecans. You can add some cooked figs also if desired. Grease and flour a large tube pan. Turn oven to 300°. Cream sugar and margarine good. Add flavorings and eggs, one at a time. Add flour, one cup at a time, mixing well. Then take spatula and fold in raisins, cherries and pecans that have been coated in flour. Bake in oven at 300° for 2 hours. (Place pecan halves around on mixture before placing pan in oven.) Cool cake 15 to 20 minutes before removing from pan.
Mix first 7 ingredients and roll into balls. Melt paraffin wax and chocolate chips in top of double boiler. Dip balls in chocolate mixture. Place on a buttered cookie sheet and cool in refrigerator for 1 hour.
Beat eggs, add sugar, salt, dark corn syrup, vanilla and butter. Fold in Rice Krispies. Place in unbaked pie shell. Bake at 375° for 35 to 40 minutes.
Cream butter, shortening and sugar, add eggs one at a time. Add flour, sugar, salt, buttermilk and vanilla. Blend for 30 seconds with mixer at low speed, scraping side of bowl constantly, switch to high speed and beat for 3 minutes. Add raisins, nuts and peel, stirring with a spoon. Pour into 3 greased and floured 8 inch pans. Bake in a preheated 350 degree oven for 30 to 35 minutes, or a wooden pick comes out clean. Remove from oven and let set a few minutes, then turn out on racks to cool. When thoroughly cool, frost with orange buttercream frosting.
Brown sausage and drain. Set aside. Beat eggs and milk. Add green chilies, 1 1/2 cups cheese and sausage. Mix well. Pour into greased cake pan. Sprinkle with rest of cheese and cook at 350° for 30 minutes. May need 10 to 15 minutes more. Toothpick test will be clean when done.
Combine all ingredients in a large bowl and mix well. Put into well greased 9x12 baking dish and refrigerate over night. Remove from refrigerator 1 hour before baking and cover top of casserole with buttered bread crumbs. Bake for one hour uncovered at 375°. Let stand 15-20 minutes before cutting into serving squares. Makes 12 delicious servings. * Suggested variation: Substitute 4 c. cooked cubed ham for the chicken, use 2 cans cream of celery soup in place of the mushroom soup, and 2 c. of milk instead of 1 c. chicken broth & 1 c. of milk.
Cream sugar and Crisco together. Add eggs, one at a time. Add 1 cup flour and 1/2 cup milk alternately, ending with flour. Add flavorings last. Bake at 325° for 1 hour and 15 minutes.
Heat oven to 400°. Grease rectangular (11 x 7 x 1 1/2-inch) baking dish. Cook beef and onion over medium heat, stirring occasionally, until beef is brown. Drain beef. Stir in dry gravy mix, water and mushrooms. Cook 1 to 2 minutes, stirring constantly, until thickened. Remove from heat. Stir in sour cream. Spoon mixture into baking dish.
Layer all ingredients in order given and spread the Miracle Whip on top. Cover bowl, store in refrigerator overnight. Stir one hour before serving.
Combine bread crumbs, ground walnuts, cinnamon and 3 teaspoons of the margarine in a medium-size bowl. Lightly grease bottom and 1/2-inch up sides of a 9-inch spring-form pan with the remaining 1 teaspoon margarine. Press crumb mixture on bottom and 1/2-inch up sides of spring-form pan. Place in refrigerator to chill.
Cook noodles in salted boiling water; drain. Place in microwave casserole dish. Add tuna, salt and both soups. Microwave 5 minutes. Add potato chips, rotate dish and cook 4 more minutes. Top with Cheddar cheese; cook 1 minute. Let stand 2 minutes and serve.
Melt the first 3 ingredients and then pour over cereal. When cereal is well covered, shake in powdered sugar. Store in an airtight container.
Heat applesauce until bubbles. Add Jell-O; stir and heat until dissolved. Remove from heat; add 7-Up and orange juice. Refrigerate until set.
Combine vinegar and mustard. Cook potatoes in salted water. Drain and cube. While potatoes are still warm, drizzle with vinegar mixture. Sprinkle with sugar and 1/2 teaspoon salt. Chill.
Chop pepperoni or ham. Mix all ingredients together. Grease tins. Fill halfway and bake at 350° until brown, 20 to 30 minutes. Use mini tins.
In a large bowl, let egg whites warm to room temperature, about 1 hour. Cook broccoli in boiling water with 1 teaspoon salt until tender, about 15 minutes. Drain. Combine broccoli, skim milk and nutmeg in blender. Blend, at high speed, to make a smooth puree (you should have 2 1/3 cups). Preheat oven to 350°. Spray a 1-quart souffle dish with nonfat cooking spray. In a medium saucepan, combine liquid Butter Buds with flour and broccoli puree. Bring to a boil, stirring constantly. In a small bowl, beat some of the hot mixture into the Egg Beaters; pour back into rest of the mixture. Set aside. At high speed, beat egg whites with 1/2 teaspoon salt until stiff peaks form. With a rubber spatula, fold broccoli mixture into egg whites until just combined. Turn into a prepared souffle dish. Set in a pan of hot water. Bake 50 to 60 minutes or until puffed and golden. Serve at once with a nonfat cheese or Hollandaise sauce. Yield: 4 to 6 servings.
Cream butter and brown sugar. Melt chocolate and cool. Add egg, vanilla and milk to butter mix. Add dry ingredients to mixture. Chill. Roll dough into marble sized balls. Place on ungreased cookie sheet, 2 inches apart. Bake at 350° for 8 minutes or until tops are cracked. Remove. While hot, roll in 10x sugar. Cool on wire racks. Roll again in 10x sugar.
Mix soup, milk, celery, green pepper, onion, salt, pepper and paprika; set aside. Grease casserole; cover bottom with chicken. Pour some of the soup mixture over the chicken. Repeat, chicken and cover with soup mixture. Cover with cracker crumbs. Drizzle with butter. Bake at 375° for 1 hour.
Mix ingredients together in a large punch bowl. If ingredients are not chilled, you can use ice cubes.
Mix all ingredients and heat to boiling (except chicken). Line a large, shallow pan with foil and grease, leaving foil so that it will fold over top of chicken. Place chicken on foil. Pour ingredients over chicken. Seal foil and bake at 400° for 15 minutes. Then reduce heat to 350°. Cool 1 hour. Do not open foil while cooking.
Cream the butter and sugar until smooth. Gradually stir in the brandy and add the nutmeg. Beat thoroughly and transfer to a dish or small pot. Cover and allow to harden before serving.
Cook and drain macaroni. Mix other ingredients. Bake 30 minutes at 350° until bubbly.
Boil first 3 ingredients until a soft ball can be rolled between fingers. Add vanilla and large piece of butter. Set in cool place without stirring until perfectly cold. Beat until stiff and drop on oil paper. Transfer to cake.
Bring first 3 ingredients to a boil and cook for 3 minutes. Add and melt the 20 marshmallows. Add graham crackers and nuts. Drop on wax paper.
Bring Carnation and sugar to a boil and add oleo; sit off fire and add egg yolks, slightly beaten. Return to stove and cook until thick. Remove from stove and add coconut and nuts.
Add dry ingredients, then milk and water. Stir and drop by teaspoon or tablespoon on cookie sheets. Bake 10 minutes at 400°.
Mix together 1 c. white sugar and 3 Tbsp. flour. Add rhubarb and strawberries. Mix well. Put in 9 x 13 pan. Mix together brown sugar, 1 1/2 c. flour, butter and oats until crumbly. Crumble on top of rhubarb and strawberry mixture. Bake at 375 degrees for 45 minutes.
Heat shortening in heavy saucepan or skillet. Add onions and cook until brown. Add beef, salt, chili powder, paprika and black pepper and cook until done but not brown. Pour 2 cups boiling water over mixture and cook slow. Add tomato sauce and flour. Cover and cook about 30 minutes over low heat.
Cook macaroni in salt water until done and drain. Brown beef and onions. Add tomato sauce and cook gently for 5 minutes. Combine all ingredients and pour into 2-quart casserole. Sprinkle a little cheese on top. Bake 30 minutes at 375°. Serves six.
Measure Southern Comfort into punch bowl. Add ginger ale and lemonade. Scoop sherbet on top. Makes half a punch bowl.
Mix ingredients in the order given. Pour into a well-greased ring mold (8 inches in diameter and 2 inches deep). Set in pan of hot water; bake at 325° for 1 hour. When baked, unmold on platter; decorate with watercress. Fill center with creamed chicken; sprinkle with fine chopped parsley.
Boil 6 cups squash and 1/2 cup onion for 5 minutes. Drain thoroughly (be sure to squeeze out all the liquid). Fold soup with sour cream. Melt margarine and stir in the bag of stuffing mix. Combine squash/onion mix with the sour cream and soup. Place half the stuffing on bottom of 8 x 8-inch or 12 x 7-inch baking dish. Pour squash mixture on top, then top with remaining stuffing mix. Bake at 350° for 30 minutes or until bubbling through.
Sift dry ingredients into large bowl. Add lard and buttermilk and beat for 2 minutes, then add eggs and beat for 1 minute. Pour batter into 1 oblong 13 x 9-inch cake pan. Bake at 350° for about 30 minutes.
Break bread and moisten with milk. Add all other ingredients. Make into cakes. Fry quickly until browned.
Place cranberry juice, pineapple juice, water and brown sugar in percolator. Place cinnamon, cloves and allspice in basket. Perk as for coffee.
In crock-pot stir together the potatoes and onion. Stir in the bacon.
Saute mushrooms in butter; drain liquid. Add flour; stir to coat mushrooms well. Cook 1 minute. Stir in sour cream; season with salt, pepper and garlic powder. Spread in 9-inch pie plate. Sprinkle with cheese. Bake at 350° for 25 minutes. Serve on crackers. May prepare 1 day ahead.
Use electric mixer and beat well the sugar, oil and eggs. Add by hand (blending) potatoes, orange juice and all dry ingredients sifted together. Stir in nuts. Pour into desired size loaf pan that has been greased and floured. Fill half full. Bake at 350° for 45 minutes or until done tested.
Cook broccoli. Place in dish. Pour mushroom soup over this, then spoon 1 can Cheddar cheese soup on top. Bake until bubbly at 300° or 350°.
Cream butter or shortening and sugar. Add dry ingredients and water. Mix well. This makes a very stiff dough. Drop by teaspoons onto greased cookie sheet. Bake at 350° for 15 minutes.
Mix chocolate cake mix, oil and eggs with electric mixer until blended. Add cherry pie filling and mix with electric mixer just until blended, so it breaks up the cherries some. Pour into a greased and floured 9 x 13 pan. Bake in 350° oven for 25 to 30 minutes. This is a dense, moist cake.
Mix all ingredients and 1/2 of the cornbread stuffing mix. Place in greased casserole. Melt 1 stick butter or oleo in small skillet. Use other half of stuffing and stir until well buttered. Sprinkle over top of casserole and bake at 350° for 30 to 40 minutes or until crumbs are well browned.
Cream shortening with sugar; add egg, molasses and vinegar. Beat well. Sift dry ingredients. Stir in. Chill overnight. Roll out dough; cut in shapes. Place on greased cookie sheet. Bake in 375° oven for 5 to 6 minutes. Cool on rack. Makes 8 dozen.
Mix first four ingredients together and pour into cake pan. Cut butter all over top and sprinkle cake mix over top. Cook 1 hour or until top is brown.
Sift sugar, flour and cocoa together and add to beaten egg yolks. Last add sweet milk gradually. Stir constantly while cooking until thick. Put in a cooked pie crust and put meringue on top. Return to oven and brown.
Saute onion in butter until tender. Add the flour, broccoli and bay leaf. Cook over medium heat until broccoli is tender, stirring frequently. Reduce heat; stir in the milk and pepper.
Mix and bake in a preheated 350° oven. Frost with Orange Icing.
Saute garlic in olive oil; add butter and chicken. Saute until white (on both sides) until cooked. Add broccoli, sun-dried tomatoes and salt and pepper to taste. Add white wine and chicken broth. Simmer for 5 minutes. Mix in bow tie pasta. (Cook pasta according to package.) Serve with grated Parmesan cheese.
Brown sausage; drain. Let cool and mix with all the other cheeses and seasoning. Follow directions on hot roll mix, but only let rise once (5 minutes). Grease 2 small to medium cookie sheets. Separate dough in half and press out on each cookie sheet. (Dough should cover each cookie sheet.) Put half the sausage mixture on each, then roll into a log shape lengthwise. Brush each top with egg. Bake at 350° for 10 minutes. Remove from oven and brush the top of each with butter. Slice and serve.
Brown meat with onion and garlic. Add water, catsup and all seasonings. Cover and simmer 2 hours. Mix flour with 1/4 cup water and add to meat mixture, stirring constantly, until thickened. Cook noodles and drain. Mix with meat, leaving some meat for the top. Put in casserole. Cover and keep warm in oven until served. Enjoy!
Put flakes into a bowl. Cut franks into 3/4-inch slices. Dip each in catsup; roll in flakes until well coated. Place in foil lined shallow pan; do not crowd. Heat on grill for 20 minutes. Insert toothpick; serve hot on appetizer trays with catsup and/or mustard.
Mix dry ingredients. Add 7 egg whites; stir. Pour in unbaked pie shell. Bake at 350° for 30 to 35 minutes before serving. Drizzle with Kraft caramel sauce. May also top with whipped cream.
Cream butter and sugar. Add eggs and mix. Add milk; mix. Put in pie shell and bake at 350° until done. Makes 2 (9-inch) pies.
Add canned cream to cream cheese; blend well. Add hot water to jello and stir until dissolved. Combine the cream cheese with cream to the jello. Add fruit and nuts. Chill.
Beat together sugar, butter and egg. Add flour, nutmeg, cinnamon and soda. Stir in apple and nuts. Bake at 350° for 35 minutes.
Saute onion and celery in butter until soft, but not brown. Stir in flour and blend. Add chicken stock, stirring constantly, and bring to a boil. Remove from heat and puree in food blender or processor. Add peanut butter and half and half. Return to low heat and heat thoroughly, stirring so it does not burn, but do not boil.
Combine salt, vinegar, water, pickling spice, and alum. Set aside. Put cucumber in 1 gallon jar, combining/alternating dill, garlic, and leaves, pack tight. Pour liquid into jar. Put in warm place for two weeks. Refrigerate after opening.
Saute breasts in olive oil until brown. Combine Parmesan cheese, mayonnaise, salt and pepper and bake for 20 minutes. Sprinkle oregano and Mozzarella cheese over chicken. Slice bell peppers and garnish. Serve over wild rice. Caramelize brown sugar and string over chicken.
Sift flour, baking powder and salt together 3 times. Cream shortening; add remaining sugar (1 1/4 cups) gradually and cream until light and fluffy. Add eggs, one at a time, beating thoroughly after each. Add vanilla and 3 tablespoons of the syrup; blend. Add dry ingredients and milk alternately, beating until smooth. Pour into pans lined with waxed paper and bake in a moderate 350° oven for 25 to 30 minutes. Makes two 9-inch layers. Cool and ice.
Blend cream cheese with sugar. Mix with pineapple. Prepare Dream Whip accordingly and fold into pineapple mixture. Pour into crust and chill for several hours.
Cook beef and Italian seasoning in a large skillet over medium-high heat, stirring until beef crumbles; drain. Combine spaghetti sauce and water in a bowl. Place 4 uncooked noodles in bottom of a lightly greased 5-quart electric slow cooker. Layer with half each of beef mixture and spaghetti sauce mixture. Spread cottage cheese over beef and spaghetti sauce. Sprinkle with 1 cup Mozzarella cheese. Layer with remaining noodles, meat, sauce, cottage cheese and Mozzarella cheese. Cover and cook on HIGH setting 1 hour; reduce heat and cook on LOW setting 5 hours. Yield: 4 servings.
Cream butter and Crisco, then add sugar gradually. Add eggs, one at a time, beating well after each egg. Sift flour and baking powder together. Add this to the mixture alternately with the cup of milk. Add vanilla and 1 cup of coconut. Bake in a 315° oven for 1 hour and 20 minutes or 1 hour and 25 minutes.
Brown meat, drain and set aside. Stir meal, milk, eggs, corn, Ro-Tel tomatoes and vegetable oil together. Pour 1/2 batter into greased hot 10 1/2-inch cast-iron skillet. Top evenly with beef, followed by the cheese, onion and pepper. Pour remaining batter over the top. Bake in preheated 350° oven for 45 to 55 minutes. Let stand 5 to 10 minutes before cutting into wedges to serve.
Mix sugar, cocoa, flour and egg yolks, adding milk, margarine and vanilla. Cook well and pour into baked pie shell. Put meringue on top and brown. Great!
Beat cream cheese until soft. Blend in 1/2 cup milk until smooth. Add the remainder of milk and the pudding mix. Beat on low speed until blended, about 1 minute. Pour at once into crumb crust. Chill until firm, about 2 hours.
Mix sugar, oil, vanilla, eggs, salt and lemon juice. Beat well. Sift flour and soda, gradually adding to first mixture. Add pears and pecans; blend. Bake in greased and floured Bundt pan for 1 1/2 hours at 325° or 12 muffins and 1 loaf pan (2 mini loaf pans).
Mix beans, onions that have been sauteed in oil, garlic, catsup and molasses; place in baking dish. Sprinkle with a layer of cheese. Cover with buttered bread crumbs. Bake until bubbly hot in a 350° oven.
Cream the cheese, butter, mayonnaise, garlic salt and seasoned salt together. Add crabmeat and blend thoroughly. Spread mixture on muffin halves. Cut in quarters. Freeze on cookie sheet. When frozen, place in freezer bag and serve when needed. Broil 5 to 8 minutes and serve hot.
Heat 3 cups milk. Stir in butter, molasses and honey. Mix cornmeal and spices and stir gradually into warm milk mixture, using a wire whisk to avoid lumps. Cook over low heat, stirring constantly, about 10 minutes, or until thick. Preheat oven to 300°. Put pudding in an oiled ovenproof casserole. Pour 1 cup milk over it. Do not stir. Bake for 3 hours.
Mix all ingredients together and put into a saucepan. Heat on medium, stirring, until hot and bubbly.
In a glass bowl, layer lettuce, cauliflower, bacon, onion and beans. Mix mayonnaise, sugar and cheese. Spread over the top of salad. Let set in refrigerator overnight. Toss when ready to serve. Sprinkle with croutons. Serves 8.
Brown ground beef in skillet with salt, pepper and onion. Add potatoes, both cans of soup and water. Cook until it starts to bubble. Pour into casserole and bake at 350° for about 40 minutes or until potatoes are done.
Melt butter in bottom of dish. Add 1/2 package dressing. Mix and add other ingredients. Top with remaining dressing. Bake at 325° for 45 minutes to an hour. Serves 8 to 10.
Cut angel food or orange chiffon cake in middle and ice with mixture of ingredients. Then cover outside with whipping cream or Dream Whip.
Combine cream cheese, juice and peel. Mix until well blended. Beat whipping cream until soft peaks form. Gradually add sugar, beating until stiff peaks form. Fold into cream cheese mixture; chill. Layer fruit in 2 1/2-quart serving bowl. Top with cream cheese mixture. Sprinkle with nuts, if desired. Chill. Makes 8 servings.
Mix all the ingredients together in the order given. May use electric mixer or spoon. Chill 1 hour, or until firm. Roll small amount of dough out at a time on floured board to 1/8-inch thickness. Keep remaining dough in the refrigerator until ready to use. Put on greased cookie sheet. Bake in preheated oven at 375° for 8 to 10 minutes. Makes about 4 dozen.
Brown ground beef well and drain off excess grease. Add remaining ingredients and stir well. Cover and simmer until cheese is melted. Serve with tortillas or corn chips.
Boil sugar and water for 5 minutes. Add pears. Cook 45 minutes to 1 hour according to pears. Stir often to keep from sticking. Put in jars. Seal and freeze or use two piece jar lids. Boil flats, clean jar edges and place flat and ring on jars. Process 10 minutes in water bath.
Sift dry ingredients. Add margarine, sugar, milk, egg and apple. Stir just to moisten (batter should look lumpy). Fill greased muffin tins about 2/3 full. Bake at 350° for 30 minutes or until done. Yields 10 to 11 muffins.