HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place cracker crumbs in pie plate. Stir in seasoned salt. Pour oil into second pie plate. Dip chicken into oil. Then into crumbs to coat well. Place in single layer in ungreased shallow pan. Bake at 350 degrees for 1 hour, or until tender and golden brown.
Beat eggs; add sugar, salt and flour; beat well. Add vanilla and syrup. Beat slightly more. Sprinkle pecans in bottom of pie shell and pour in filling. Bake at 350° to 375° for 45 minutes or until set.
Mix all ingredients and add water until medium consistency. Bake at 350° until golden brown.
Combine all ingredients. Bake in greased casserole dish for 45 minutes at 350°. Serves 10. Optional: Add 1/2 cup melted butter.
Place bread on cookie sheet or jelly roll pan. Cut sides up. Spread butter or margarine on each half. Salt and pepper to taste. Sprinkle both halves with cheese. Place under broiler until cheese bubbles. Cut into slices while hot and serve immediately. Try different cheese combinations; our family likes Bleu cheese and Cheddar or Monterey Jack and American.
Beat egg yolks, sugar, rum and chocolate until the sugar is dissolved. (This will take about 15 minutes with an electric beater.) Beat egg whites until they are stiff. Mix the egg whites into the first mixture gradually. Add the almonds and flour to the mixture gradually. Pour into 2 greased layer pans and bake in a 400° oven for 45 minutes.
Cook potatoes and cool slightly. Cut into bite-sized pieces. Add remaining ingredients. Marinate for a few hours. When ready to serve, add enough mayonnaise to moisten (it won't take a lot).
In a large skillet, heat oil. Cook garlic with zucchini over medium-high heat for 3 minutes. Stir in tomatoes, then soup and mix thoroughly until blended with reserved liquid and basil. Bring to a boil, then simmer, stirring occasionally, for 10 minutes or until zucchini is tender and sauce is slightly thickened. Makes about 4 servings.
Cream the butter, sugar and egg. Add applesauce, flour and spices. Fold in raisins and nutmeats. Bake at 350° until tester comes out clean. Use a 13 x 9-inch pan.
Sift dry ingredients together. Cut in shortening. Add milk to egg, then add to flour mixture gradually, adding more milk if necessary. Knead lightly (very little or will be tough). Roll into 1/2-inch thickness. Cut into wedges with back of butterknife. Place on greased baking sheet. Brush with melted butter and dredge with sugar. Bake at 400° for 15 minutes.
Combine Karo syrup and sugar. Microwave on High for 4 minutes. Add peanuts and microwave on High for 4 minutes. Stir in baking soda and salt. Pour into greased cookie sheet. Let cool and crack into pieces.
Combine pinched-up candy bars, nuts and butter. Heat until melted. Cream sugar, shortening and eggs. Add milk alternately with dry ingredients. Add vanilla and fold in candy mixture. Bake at 350°.
Beat eggs. Add cream, melted butter, Crisco, vanilla, anise and nuts. Add dry ingredients. Knead on dry board. Shape small amount into small roll; flatten slightly. Bake in moderate oven (350°) approximately 10 to 12 minutes. Cut diagonally while still warm. Put back in warm oven to dry out until crispy; oven is turned off.
Sprinkle jello on cottage cheese. Add mandarin oranges and drained pineapple. Fold in Cool Whip. Chill.
Preheat oven to 450°. Spread tortillas on a cookie sheet and bake 4 to 5 minutes until golden. Brown and drain sausage. Spread each tortilla with 2 tablespoons of thick 'n chunky salsa. Add sausage, vegetables and cheese to taste. Sprinkle with crushed red peppers. Bake at 450° for about 8 minutes until cheese is melted. Yields 6 servings.
Cream together butter, garlic, oregano, basil, marjoram, thyme, sugar and salt and pepper.
Break cauliflower into florets and cook in slightly salted water until almost tender. Arrange layers of cauliflower, ham and cheese, alternately, in buttered baking dish, reserving some cheese for top. Blend egg yolks, flour, salt and cream. Pour over layers. Sprinkle with remaining cheese. Bake at 325° until egg mixture thickens, about 25 minutes. Serves 6.
Saut zucchini and chopped onions with butter for cooking. Combine with tomatoes in a casserole dish. In a separate pan, melt 3 tablespoons butter. Add flour, milk and Velveeta. Stir until cheese is melted. Spread over zucchini/onion/tomato mixture. Combine bread crumbs and melted margarine and sprinkle on top. Bake at 350° until bubbly, about 35 minutes.
Preheat oven to 400°. Melt margarine in a baking dish. Combine flour and sugar; add milk. Pour into baking dish. Add fruit filling, not more than half full. Sprinkle cinnamon sugar on top, if desired. Bake for 40 to 45 minutes. (Note: You may need to cover the top after the first 20 minutes to prevent batter from overbrowning.)
Mix together. Form a loaf (do not pack it). Bake at 350 degrees for 1 hour and 15 minutes.
Brown onions and ground beef in 4 tablespoons olive oil. In separate large heavy pot or slow cooker, beat tomatoes, chili sauce, tomato sauce and garlic. Combine with beef mixture and simmer a couple of hours. Serve over spaghetti or also use for lasagna.
Saute one onion and bell pepper. In a separate pan, melt 1/2 pound Velveeta cheese. Mix in garlic powder. Add crawfish tails. Mix together and bake 20 to 30 minutes or until bubbling good.
Peel fruits and cut peel into thin strips. Cover with cold water in a pan and let come to a boil. Drain. Repeat 2 or 3 times. Drain and add sugar. Cook over low heat stirring until sugar dissolves. Cook until peels become transparent and has absorbed all syrup.
Mix all ingredients in bowl; cover and put in refrigerator for 2 to 3 hours. It's best if prepared a few hours before using. Put on a relish dish with raw vegetables.
Butter a 9 x 13-inch pan. Mix 1/2 cup butter, 1 1/2 cups flour and 1/2 cup sugar with fingers. Press into bottom of pan; bake at 350° for 10 minutes. Beat the eggs well; add 2 tablespoons flour, 1/2 teaspoon baking powder, salt and 1 cup sugar. Beat until smooth. Stir in coconut, walnuts and vanilla. Smooth evenly over top of hot crust. Bake at 350° for 20 minutes. Cool completely.
Mix pretzels, oleo and sugar. Put in a 9 x 13-inch pan. Bake at 400° for 6 minutes. Cream the cream cheese and sugar. Fold in Cool Whip until thick. Spread on pretzel crust. Set aside. Dissolve Jell-O in boiling water. Stir in strawberries when slightly cool. Pour on cheese mixture. Refrigerate.
Mix together dry ingredients, then add eggs, oil and milk. After mixing, add hot coffee to batter and blend. Bake at 350° for 40 to 45 minutes.
Boil potatoes; drain. Leave approximately 1/2 cup water. Saute onions. Add potatoes, onions, creamed corn, kernel corn and milk. Simmer 20 minutes, then enjoy!
Mix all ingredients together. Pour into a greased casserole. Place in a 350° oven for 1 hour.
In 3 quarts of water, boil beans, onion, sausage and beef meat for about 1 hour or until beans and meat are almost cooked. Add potatoes and cook 20 minutes more. Add greens, salt and pepper and cook about 15 minutes until greens are cooked. Serve with French bread or hard rolls.
Heat oven to 350°. Grease bottom only of a 9 x 5-inch or 8 x 4-inch loaf pan. Cream sugar and margarine until light and fluffy. Beat in eggs; blend in bananas. Add milk and vanilla. Set aside.
Dredge beef strips in flour, salt and pepper. Place in slow cooker and add onions and mushrooms. Heat water and stir in bouillon cubes until dissolved. Add Worcestershire and ketchup and pour over meat in cooker. Cover and cook on low heat 7 to 12 hours. Make a paste of vinegar and flour. Stir into pot and mix well. Turn to high heat for 1 hour or until thickened. Serve over rice or egg noodles.
Bake at 350° for 40 to 45 minutes. Mix cake mix, 1 egg and margarine by hand and press into a greased pan. Then mix 3 eggs, powdered sugar and cream cheese. Pour on top of cake mix mixture. Don't overbake. Top will fall when it cools. My oven gets hotter so I use 325° for 45 minutes.
Mix together sour cream, cream of mushroom soup and 1/2 stick butter. In a buttered casserole dish, layer green peas, chopped pimento and water chestnuts. Pour mixture on top. Bake at 350° for 30 minutes. Remove from oven and top with crushed Ritz crackers tossed with butter. Return to oven for browning.
Sift flour and salt together. Cut in shortening until mixture resembles coarse meal. Add ice water, a little at a time, about 2 to 3 tablespoons. Stir quickly until dough holds together. Toss aside, add a little more ice water and repeat until all flour mixture is moist and holds together. Be sure to use ice water and handle dough as little as possible. Makes 2 (10-inch) crusts or 4 to 5 (5-inch) crusts for individual pies or pastries.
Combine and melt in a double boiler the caramels and 1/3 cup evaporated milk. Stir constantly until melted.
Layer in cake pan: Pineapple, pie filling (strawberry, cherry, apple, etc), box of yellow cake mix (don't prepare), melt 1 stick of butter over top. Bake in oven at 350 degrees for 30 - 45 minutes or until brown.
Preheat oven to 350°. Mix all ingredients together and pour into 9 x 13-inch buttered pan. Bake 55 minutes or until lightly browned.
Beat eggs and sugar until fluffy. Add remaining ingredients. Bake in raw pie shell for 1 hour at 350°.
Mix cake mix, 1 egg and melted butter by hand until dough forms. Press into an 11 x 14-inch well-greased pan. Cream the cream cheese, 3 eggs (added one at a time) and the 10x sugar. Pour over dough. Bake at 350° for 45 minutes.
Mix all ingredients (except sauce) thoroughly. Cook manicotti shells in boiling water for 15 minutes, occasionally stirring gently. Drain, handling carefully. Stuff each shell with filling.
Put the peas, potatoes, butter, water, sugar, salt and pepper in pot and cook for about 45 minutes. Stir the flour in milk and stir in peas. Bring to a boil and serve.
Mix together all ingredients. Form into balls. Brown thoroughly. Put into crock-pot and add your favorite spaghetti sauce. Cook for several hours on low.
Mix ingredients together. Cook until thick, stirring constantly. Pour into unbaked pie shell. Beat 3 egg whites with 1/2 c. sugar; spread over pie. Brown in oven.
Brown hamburger with onion. Season with salt and pepper. Add Ragu sauce. Cook noodles until almost done. Pour small amount of sauce and hamburger in bottom of casserole dish. Add 1/2 of cheese to noodles, stir until partly melted. Layer noodles, hamburger and cheeses. Pour remaining cheeses over top of finished casserole. Bake at 325° for 30 to 40 minutes.
Cut chicken into small cubes. Mix together rest of ingredients. Use just enough salad dressing to mix together. Refrigerate until ready to serve.
Beat at high speed the sugar, margarine and eggs. Reduce speed and add flour and vanilla. Spread dough thick on greased jelly roll pan (15 x 10-inch). Center 1 tablespoon pie filling (4 rows of 5). Bake at 350° for 30 to 35 minutes.
Preheat oven to 350°. In greased 9 x 13-inch pan combine apples, lemon juice and 1 tablespoon cinnamon. Toss until apples are coated. Spread in pan. Sprinkle cake mix over apples and 1 tablespoon cinnamon. Drizzle margarine over cake mix. Sprinkle on nuts. Cover with foil. Bake 20 minutes. Remove foil and bake 20 to 25 minutes or until top is browned. Spoon into dessert bowls and top with ice cream.
Mix together the cream cheese, oleo and powdered sugar. Mix together the pudding, milk and Cool Whip. Blend the 2 mixes together. Layer cookies and mixture, starting and ending with cookies. Looks great served in a new clean flowerpot. Add a plastic flower for the final touch.
All ingredients must be at room temperature. Separate eggs. Beat egg yolks. Add flour, sugar and sour cream. Blend in cream cheese and lemon juice. Beat well. Beat egg whites until stiff. Using a fork, fold whites into other ingredients along with vanilla. Bake at 350° for 1 hour. Do not open oven door. Leave in oven one hour after baking without opening door.
In medium saucepan, heat applesauce until it bubbles. Stir in jello. Cook and stir over medium heat until jello is dissolved.	 Remove from	heat. Cool. Stir in	carbonated beverage, orange peel and orange juice. Chill until partially set. Stir in chopped apple and nuts.
Sift together first five ingredients. Combine yogurt, milk, eggs and melted butter; add to flour mixture. Mix until dampened. Pour 1/4 cup batter on hot greased griddle for each pancake. Makes 16 (4 1/2-inch) pancakes.
Mix all ingredients. Bake in greased casserole in moderate oven temperature until set and slightly browned.
Mix sugar, mustard, salt and vinegar. Add onion juice and blend. Add oil slowly; mix until thick. Add toasted sesame seed; store in refrigerator. Serve on spinach with mandarin oranges. Enjoy.
Mix all ingredients together. Pour into buttered casserole dish. Top with grated cheese, crushed potato chips or crushed Ritz crackers.
Blend peanut butter and margarine. Cream mixture with sugar and salt. Beat egg and vanilla into creamed mixture until light and fluffy. Sift flour and soda. Gradually blend into creamed mixture. Form into 1-inch balls. Place 2-inches apart on ungreased cookie sheet. Use fork to slightly flatten cookies. Bake for 15 to 20 minutes in a 350° oven.
Mash peas to consistency of sausage. Add all other ingredients and mix well. Make patties as sausage and fry until golden brown. You must taste mixture as you mix to obtain taste desired.
Cream together butter and sugar. Add remaining ingredients. Place 1 cup of dough in bowl and add 1 cup drained, crushed pineapple. To the remaining dough, add 2 squares melted chocolate and 1/2 cup nuts. Place part of chocolate dough in a greased pan, then add pineapple mixture. Drop the remaining spoonfuls of the chocolate last. Cook for 45 minutes at 370°.
Heat all ingredients together. Place over your favorite cooked vegetable. Excellent over corn or asparagus.
Brown ground beef, onion and garlic together. Drain fat. Put beef, onion and garlic in 4-quart microwave casserole. Add celery, carrots, potatoes, bay leaf, basil, salt, bouillon, parsley, corn, Worcestershire, cabbage, tomatoes with liquid and water. Mix thoroughly. Cover. Microwave on high for 10 minutes. Stir. Reduce setting to Medium-low or Low for 20 to 30 minutes or until vegetables are crisp-tender. Let stand 10 minutes.
Cut biscuits into quarters and roll in white sugar and cinnamon, which has been mixed together. Place in Bundt pan. Add remaining cinnamon/sugar mixture on top. Boil brown sugar and margarine. Bring to a full boil and pour over top of biscuits. Bake at 350° for 30 minutes.
Mix well. Bake at 350° for 30 to 35 minutes. Top with cream cheese frosting, if desired.
Preheat oven to 350°. Grease and flour bottom of 9 x 13-inch pan. Combine all ingredients, except morsels and nuts. Blend well at lowest speed of mixer. Beat 2 minutes and pour into pan. Sprinkle with morsels and nuts. Bake 35 to 40 minutes.
Brown beef, green pepper and onion in heavy skillet. Drain off fat. Add remaining ingredients and simmer for 20 to 30 minutes, stirring occasionally. Serve over warm hamburger buns.
Dissolve gelatin water and then blend in remaining ingredients. Pour into 9 x 13-inch pan. Freeze about 3 hours or until firm.
Brown green pepper, celery, onion and hamburg. Add rest of ingredients and simmer 2 hours. Can be frozen.
Start with Duncan Hines lemon cake mix. Add grated orange and lemon peel to dry cake mix. Prepare as directed.
Drain and flake salmon. Mix with cracker crumbs and egg. Dice the onion; fry light in half the butter. Add to salmon mixture; season to taste. Shape into 6 thin cakes; brown quickly in butter.
Boil chicken and separate meat from skin and bones. Combine soups, sour cream and chicken. Cook lasagna noodles. Thaw and let broccoli drain. Layer in 13 x 9-inch pan the sauce, noodles, cottage cheese, broccoli, Parmesan cheese, Mozzarella cheese, noodles, sauce; repeat. End with sauce and top with Mozzarella cheese. Bake at 350° for 1 hour.
Beat the egg white. Add and beat the Crisco until blended. Add butter, milk and vanilla; gradually add sugar.
Prepare cake mix according to directions. Beat in the banana and vanilla. Pour 1/2 the batter in a 9 x 13-inch pan. Bake at 350° for 15 minutes. Melt caramels and blend in Eagle Brand milk. Pour over baked part of cake. Add chocolate chips and nuts. Pour the rest of batter over the nuts. Bake for another 25 to 30 minutes. Very good.
Cook the ham until tender, then put the collards and potatoes with the ham and cook for another 30 to 60 minutes. Drain and cut up collards.
Combine shortening and flour in work bowl of food processor. Pulse several times until mixture resembles cornmeal. Sprinkle with ice water and pulse briefly until water is mixed into dough. Remove from work bowl; cover with plastic wrap and allow to rest for 30 minutes.
Grease crock-pot. Mix all ingredients and put in pot. Cook on low for 3 1/2 hours.
Combine beans, onion and green pepper. Add celery. Blend remaining ingredients; pour over vegetables. Let stand several hours or overnight in refrigerator. Drain and serve. Yield: 8 to 10 servings.
Have a meat department run chicken breasts through tenderizer or use steak pounder on breasts at home. Combine croutons and Parmesan cheese; mix. Dip chicken in melted butter. Roll in crouton mixture. Lay 2 thin slices of ham and 1 slice of cheese over each chicken breast. Roll and secure with a toothpick. Put in casserole dish and sprinkle remaining crumbs over top. Bake in a 350° oven for 1 hour, uncovered, or cover with wax paper and microwave for 10 minutes on High. Rotate dish half way.
Sift together flour, baking soda, baking powder, cinnamon and salt. Cream margarine and sugar. Add eggs; beat until fluffy. Stir in dry ingredients, carrots, walnuts, pineapple (undrained) and vanilla. Mix well. Pour into greased 13 x 9 x 2-inch pan. Bake in 350° oven for 55 to 60 minutes. Cool on rack.
Put olive oil in hot pan. Put pasta into boiling water. Turn heat to medium and add garlic. Let cook 1 to 2 minutes. Add parsley; stir to incorporate. Add crushed red pepper and Old Bay. After letting cook 2 to 3 minutes, add beer, salt and pepper. Bring to a boil. Toss with cooked linguini fini.
Dissolve salt in water and place cucumber in same and let soak for 30 minutes.
Spread cherry pie filling around the bottom of a 9 x 13-inch cake pan. Sprinkle cake mix all around on top of pie filling. Spread chunk pineapple, including juice all around next. Spread coconut all over top (coconut can be left out). Dot with 1/4 pound butter. Bake for 1 hour at 350°.
Drain and dice crab. Chop celery and green onions. Mix in cream cheese and mayonnaise. Add salt, pepper and lemon juice. Refrigerate and serve with crackers.
Cook butter or margarine, beaten eggs, sugar and dates over low heat for 5 to 8 minutes; stir constantly. Cool slightly. Add nuts and Rice Krispies; mix well. Shape into rolls. (Very sticky, grease hands.) Roll in powdered sugar. Chill.
Drain all the juice from the canned fruit. Keep 4 cups. Put the 4 cups juice into saucepan; add jello, pudding and tapioca. Cook until thick (not on high heat). Cool. Pour over fruit.
Melt butter in a baking dish. Spread over sides and bottom of dish. Prepare a thin batter by stirring sugar and baking powder into flour. Beat in milk; add a dash of salt. Pour into baking dish; spread peaches over batter. Bake at 350° for about 45 minutes. The batter will rise through peaches and form delicately browned crust. Top with sweetened cream.
Trim crusts from bread. Crumble and mix with grated cheese. Spread in greased 9 x 13-inch pan and top with sausage. Mix eggs, milk and seasonings. Pour over sausage. Refrigerate overnight. Bake at 350° for 50 to 60 minutes. Serve hot.
Take 5 top ingredients and add water. Boil until chicken is done. Save broth so you can cook spaghetti in it. Pick chicken off of bones. Combine soup, milk and chicken together. Let simmer. Boil spaghetti in broth. When spaghetti is done, pour chicken sauce over top of spaghetti.
Dissolve jello in boiling water. Add crushed pineapple and blueberry pie filling. Pour in 9 x 13-inch dish. Congeal. Beat cream cheese, sour cream, sugar and vanilla until smooth. Spread on top of gelatin.
Cream together shortening, sugar, persimmon pulp and egg. Sift together remaining dry ingredients and add to creamed mixture. Add nuts, dates and vanilla. Drop by teaspoonful onto greased cookie sheets. Bake at 350° for 20 minutes. Makes 2 1/2 dozen cookies.
Brown ground beef, add salt, sugar and pepper. Spread cooked noodles in 9 x 12-inch casserole dish. In separate bowl, mix cream cheese and onion, add sour cream and spread over noodles. Spread beef over cheese mixture. Sprinkle Cheddar cheese on top. Bake at 350° until cheese is bubbly.
Chop onion and green pepper; brown with ground beef in large Dutch oven. Drain fat after meat is cooked.
Melt butter on a cookie sheet that has sides. Beat egg whites well and add sugar. Coat well. Put onto melted butter on cookie sheet. Bake in a 250° oven; stir every 10 minutes for 1/2 hour.
Stir pecans in a skillet with melted (salted) butter until thoroughly coated. Stir constantly over medium heat for 3 minutes. Set aside. Beat egg whites, sugar, cinnamon and salt until stiff. Mix pecans into egg mixture, stirring to coat all pecans. Melt unsalted butter in 9 x 13-inch pan. Bake pecans in pan 30 minutes at 325°. Stir every 10 minutes.
Gently boil ingredients in large pan until vegetables are soft and cooked, stirring often. Can in pint jars.
Place layer of crackers on an 11 x 16 x 1-inch foil-lined pan. Boil butter and sugar for 3 minutes; pour over crackers. Bake at 350° for 5 minutes or until crackers float. Sprinkle chocolate chips over saltines. When melted, spread. Top with nuts. Cut in cracker-size bars. Makes 48 bars.
Saute onion and pepper in butter until soft. Add all but crumbs and cheese. Simmer 4 to 5 minutes. Place in ovenproof dish and mix bread crumbs into mixture. Slice cheese on top. Bake at 350° for 15 minutes.
Pour 1 cup of boiling water over brans and set aside. Cream sugar and Crisco. Add eggs. Add buttermilk with dry ingredients. Add bran mixture with raisins. Put in tightly covered container. Mixture will keep in refrigerator for 2 months. Bake at 400° for about 25 minutes.
Preheat oven to 325°. Oil an 8 x 10-inch gratin dish. Slice all vegetables thin. Cover the bottom of the dish, slightly overlapping, with the eggplant. Top, slightly overlapping, with the onions. Sprinkle with some of the salt, pepper and garlic.
Saute onion and garlic in salad oil until soft (in saucepan). Stir in tomatoes, salt, basil and pepper. Heat to boiling. Simmer 15 minutes. Remove. Stir in parsley.
Cream sugar and butter well. Sift flour, baking powder and salt three times, sifting the third time into the butter and sugar alternately with the eggs and milk, stirring between times. Lastly, add the anise seed either crushed or whole. Roll out about the thickness of a thick pie crust. Cut with roll cookie cutter or glass. Bake about 10 minutes in a 350° oven.
In a heavy saucepan, combine cocoa, cinnamon and milk. Stir or whisk until there are no dry lumps of cocoa. Stir and cook over medium heat until mixture comes to a boil. Reduce heat. Boil gently, stirring often, for 5 minutes or until mixture is thick and smooth. Cool slightly. Stir in vanilla and Sugar Twin.
Fry as many sausages as you like in the oil. When browned, add cabbage (cut into strips). Then add stewed tomatoes, tomato sauce or juice. Cook slow for 1 1/2 hours. Salt and pepper to taste. Add bread, broken into pieces. Simmer 30 minutes more.
Heat oven to 400°. Grease square baking pan, 8 x 8 x 2-inches. Cook and stir ground beef and onion in skillet until beef is brown. Drain. Stir in seasoning mix. Spoon into greased pan. Beat Bisquick, milk and eggs with wire whisk or hand-beater until almost smooth, about 1 minute. Pour over meat. Bake until knife inserted in center comes out clean, about 25 minutes. Sprinkle with cheese. Bake until cheese is melted, about 2 minutes. Cool 5 minutes. Garnish with lettuce, tomatoes, olives and sour cream, if desired.
*I use approximately 6 noodles when making 9 x 13-inch pan; 8 noodles if making 2 (8 x 8-inch) pans. One pan I freeze after baking for those "I have no time to cook" nights.
Mix and let set overnight in the refrigerator. Do not put pimientos in until nearly ready to serve or it will turn it all pink.