HumbleIntelligence/food-ner-1-Million huggingface dataset:
Season to taste; mix and pour in large pan. Add chicken parts and bake 45 minutes at 375°.
Wash the cabbage and julienne. Rub it with salt until soft. Squeeze excess water. Mix with oil, vinegar and salt (if needed).
Place chicken pieces in baking dish. Sprinkle pieces with paprika, thyme, marjoram, parsley, onions and salt. Pour lemon juice on each piece. Bake at 350° for 45 minutes. Cover with foil for juicier chicken. Yields 4 servings.
Mix in big bowl. Put in cake pan. Place in 250° oven for 2 hours, stirring occasionally. Take out of oven and put in brown bag and shake to take off excessive oil. Store in Tupperware.
Combine all ingredients and mix well. Store in refrigerator until ready to use. Makes 1 1/3 cups, which is equivalent to one can of sweetened condensed milk.
Sift dry ingredients together. Cut butter into dry mixture. Add the beaten egg and milk. Form mixture into a ball. Flour hands, board and rolling pin. Roll dough into a circle about 1/2-inch thick. Cut circle into 8 wedges. Prick with fork. Bake on ungreased cookie sheet for 10 to 15 minutes at 400°.
Separate crescent rolls. Press triangles very thin. Roll chicken up in crescent rolls. Place in baking dish. Pour soup over rolls and chicken. Bake at 350° for 15 minutes covered with foil and 30 more minutes uncovered.
Cut chicken into serving pieces. Mix flour, salt, pepper, poultry seasoning and paprika together in a plastic bag. Shake chicken pieces in bag to coat evenly. Heat oil in heavy skillet. Brown chicken on both sides, about 20 to 30 minutes. Place chicken in casserole dish. Stir soup and milk into skillet drippings. Cook and stir until smooth. Pour over chicken. Spread sliced onion over all. Cover dish and store in refrigerator for 1 hour or longer. About 1 hour before cooking, remove casserole and let stand at room temperature. Bake at 375° covered for 1 hour and 15 minutes. Serves 4.
Cut franks lengthwise in quarters. Melt margarine; saute onion in large skillet. Stir in soup, tomato sauce, 1/2 cup water, Worcestershire sauce, sugar and Tabasco sauce. Add franks and simmer 20 minutes. Arrange hot bow tie noodles around outside edges of a serving dish or platter with edge. Fill center with frank mixture. Garnish with parsley if desired. Serves 4 to 6.
Brown hamburger and drain. Cook chopped onion and celery until done. Mix all together. Simmer and serve. This recipe belonged to my Mom (Merna Groesinger) and was served at the FFA Stand at the Stephenson County Fair lunch tent in the 1950's.
Grind vegetables using a coarse blade. Sprinkle with salt; let stand overnight. Rinse and drain. Combine remaining ingredients; pour over. Heat to boiling. Simmer 3 minutes. Seal in hot sterilized jars. Makes 8 pints.
Preheat oven to 400°. Mix all ingredients. Pour into greased muffin tins and bake for 20 minutes. Serve hot. Yields 8 servings.
Grease cake pan with shortening. Melt margarine in saucepan. Remove from heat and let cool. Combine sugar and cinnamon in bowl. Add nuts to sugar-cinnamon mixture if you wish. Mix until well blended. Using your fingers, dip both sides of biscuits into margarine, then dip both sides into sugar-cinnamon mixture. Place biscuits in pan. Bake at 375° for 20 to 25 minutes or until golden brown. Immediately remove biscuits from pan with spatula; serve warm.
Preheat oven to 325°. Combine your butter, sugar and eggs until creamy smooth. Add your flour, soda and vanilla. The batter will begin to thicken and it should have little white bubbles on the top. If using hand mixer, put on medium speed and if hand mixing, 350 strokes. Grease your tube pan or 2 loaf pans, then pour batter a little bit below an inch from the top. Place pan(s) in the center of the oven. Bake for 1 hour and 15 minutes in the tube pan or 1 hour in loaf pan. The top should be golden brown and cake tester should be clean. Let cool in pan for 20 minutes, then turn out on cooling rack.
Mix cream cheese, sugar and vanilla. Spread 1 package of crescent rolls in bottom of a 9 x 13-inch pan. Spread cream cheese mixture over bottom layer of crust. Place second package of crescent rolls on top of cream cheese mixture to form crust. Beat egg yolk and brush on top. Bake at 350° for 25 to 30 minutes. Cool before cutting.
Combine graham cracker crumbs, butter and sugar; spread in 12 x 9 x 2-inch pan. Bake at 350° for 10minutes. Combine coconut and milk; spread over graham cracker mixture. Bake at 350° for 15 minutes. Let cool. Melt chocolate chips and peanut butter together; spread on top of coconut mixture. Chill until firm. Cut into bars.
Heat oil and onion until soft. Add catsup, water, lemon juice, sugar, Worcestershire sauce, mustard, salt and pepper; simmer 15 minutes. Add chopped meat (cooked) and simmer until ready to serve on buns. To make 4 recipes = 12 tablespoons = 2/3 cup.
Combine sugar and white syrup and bring to a boil. Remove from heat and add peanut butter. Add Rice Krispies. Melt chips and save for topping. Press cereal mixture into 9 x 13-inch pan and top with chip mixture.
Combine flour and cornmeal; set aside. In another bowl, combine egg, corn, onion, pepper, buttermilk and 1 3/4 cups cheese. Stir corn mixture into flour mixture. Pour into a greased 10-inch ovenproof skillet. Bake at 350° for about 40 to 50 minutes or until bread tests done. Top with remaining cheese and remove from the oven. Yields 8 servings.
Place all ingredients (except egg whites) into saucepan. Mix well. Cook over medium heat, stirring constantly until mixture starts to boil. When thick, remove from heat. Pour into baked pie crust.
Preheat oven to 350°. Sift flour, baking powder, soda and salt together. Set aside. Cream sugar and shortening together until fluffy. Beat in eggs. Add half of flour mixture, half of bananas, half the flour mix and then the rest of the bananas. Spoon into greased 9 x 5 x 3-inch loaf pan. Bake for about 1 hour or until tests done. Cool before slicing.
Shred the lettuce. Combine the mayonnaise and mustard; spread on the tortillas. Arrange the bologna and cheese slices on top. Scatter shredded lettuce over cheese and roll up each tortilla like a jellyroll. Cut into 1-inch slices and, handling carefully, lay flat on a platter.
Cream the butter and cheese. Add flour, salt and baking powder, sifted together. Press through cookie press onto ungreased cookie sheet. Bake at 400° for about 10 minutes.
Heat 1 tablespoon of the oil in wok or large skillet over medium-high heat. Add bok choy, snow peas, green onions and garlic; stir-fry 3 minutes or until vegetables are crisp-tender. Remove vegetables; reserve. Heat remaining 1 tablespoon oil in wok. Add chicken strips; stir-fry 3 minutes or until tender. Thoroughly blend soup mix, water, soy sauce and pepper in small bowl; stir into chicken. Add cooked rice and vegetables; heat completely through and serve.
Boil milk and rice in a double boiler for 1 1/2 hours. Beat egg yolks with sugar, salt and spices. Add to rice mixture. Pour into baking dish and top with meringue (beat egg whites until stiff, add 2 tablespoons sugar and continue to beat). Brown in slow oven (300°) for 20 to 30 minutes.
Sprinkle chicken lightly with salt. In a 12-inch skillet brown chicken in hot oil about 15 minutes. Remove chicken from skillet. In the remaining pan drippings cook and stir rice, onion and garlic until rice is golden. Add water, undrained tomatoes, bouillon granules, salt, saffron and pepper. Bring to boiling; stir well. Arrange chicken atop rice mixture. Cover and simmer 30 to 35 minutes or until chicken is tender. Stir in peas and pimiento; cover and cook 5 minutes more. Makes 6 servings.
Layer in Dutch oven and bake at 250° for 5 hours. Do not peep. Stir before serving.
Make jello as directed with 1 cup boiling water; stir well. Stir in yogurt, then fruit. (Do not add extra 1 cup cold water.)
In a sizeable bowl, mix sugar, flour, cinnamon, baking powder, baking soda, salt and nutmeg. Add eggs, buttermilk and melted butter. Stir until blended. Add blueberries. Preheat the griddle over high heat and add a little oil. Pour batter on griddle. Cook until underside is golden, then flip. Cook until golden.
Cream the shortening, adding the sugar gradually. Add the unbeaten egg, the cream and the vanilla to the sugar and shortening mixture, mixing thoroughly. Sift the Gladiola once and measure. Then add the baking powder, salt, soda and cocoa to it and sift again. Add the flour to the first mixture gradually, blending well after each addition, to form a stiff dough. Drop by teaspoonfuls onto a greased baking sheet or pan, and bake in a moderately hot oven for about 10 minutes. The combination of brown sugar and chocolate in this recipe gives a most unusual flavor, different from that of other chocolate cookies. This recipe makes about 3 dozen cookies.
Mix brown sugar and oats in a bowl. Press into 9 x 13-inch baking pan. Bake at 350° for 15 minutes. Cool for 5 minutes.
Cut biscuits in quarters. Shake pieces a few at a time in a plastic bag with 1/2 cup sugar and 1 teaspoon cinnamon. Drop pieces into buttered Bundt or funnel cake pan. Boil 1 cup brown sugar and 1 stick of oleo about 1 minute. Pour over pieces. Bake at 350° for 20 to 25 minutes. Turn out of pan immediately.
Cream shortening and sugar. Add the eggs one at a time, beating after each. Add the remaining ingredients. Mix well and form into a roll. Chill well. Slice and sprinkle sugar and cinnamon over tops. Bake at 350° until brown, about 10 minutes.
Mix Roquefort, cream cheese, mayo and egg until well blended. Cut crusts from bread and roll out flat.
Melt butter in pan. Mix in bowl the flour, sugar, milk, baking powder and spices. Pour batter in pan. Pour butter on top. Do not stir. Add your favorite fruit (peaches, apples, berries, etc.). Bake at 350° for 1 hour.
Preheat oven to 350°. Grease bottom only of 2 to 3 loaf pans. Mix potatoes, eggs and oil. Combine dry ingredients and stir in potato mixture, alternately with water. Add nuts or raisins if desired. Pour batter into prepared pans. Bake for 45 minutes to 1 hour or until toothpick inserted in center comes out clean. Cool in pans for 15 minutes. Remove from pans and cool on wire rack. Cool completely before serving. This recipe is great for holiday gifts.
Cook and drain Salad Roni. Dice finely and add to macaroni the remaining ingredients.
Mix enough water with mustard to make a thin gravy. Dip fish in mustard mixture, then coat well with flour. Cook in hot oil until golden brown.
Mix all ingredients (except chocolate chips and pecans) for 2 to 3 minutes. Fold in chips and nuts. Bake at 325° for 1 hour.
Mix the ingredients thoroughly and pour the mixture into an uncooked pie shell. Bake the pie at 400° for 10 minutes, then reduce heat to 350° for 1 hour or until the custard is firm. Serve with whipped cream or plum jam.
Brown hamburger and sausage. Cube cheese and put in crock pot. Add rest of the ingredients and cook until the cheese melts.
Cream the cream cheese. Mix Dream Whip as directed on package. Blend cream cheese and Dream Whip. Fold in pineapple, fruit cocktail and nuts. Chill.
Melt shortening. Add beef, onion and garlic. Cook and stir until meat is brown and onion tender. Stir in ketchup, Worcestershire sauce, sugar, salt, paprika, mustard and water. Cover and simmer 2 to 2 1/2 hours. Blend 2 tablespoons flour and 1/4 cup water. Stir gradually into meat mixture. Heat to boiling, stirring constantly. Serve over noodles.
Cream shortening; add sugar and eggs. Beat well. Sift flour and soda and mix. Roll out 1/2-inch thick and spread with filling which has been cooked and cooled.
In a large pan, put the oil in. Add the cabbage and small amount of water; stir and cook until the cabbage is fried some. Add onions, peppers, tomatoes and enough water to cover. Cook slowly for at least 2 hours. Put enough hot pepper to make it hot. Add salt to taste.
Combine mushrooms, onion, celery and margarine in 1 1/2-quart casserole dish. Microwave at High (100%) until vegetables are tender, 5 to 8 minutes.
Use microwave. Sprinkle onions on bottom of plate. Lay fish fillets over. Pour wine and lemon juice over fish. Sprinkle with salt and pepper. Cover with plastic wrap. Microwave on High 2 minutes. Add grapes. Microwave on High 2 minutes. Microwave butter or margarine 30 seconds. Add juices from fish. Microwave 2 minutes, stirring every 30 seconds or until thickened. Add 1 tablespoon butter and cream; pour over fish.
Put onions in with hamburger and brown in skillet. Add tomato juice, salt to taste, white sugar and chili powder or pepper if you wish. Cook all vegetables until about done before mixing.
Cook ground beef, green pepper and onion. Drain. To this mixture, add kidney beans, tomatoes or tomato sauce, whole kernel corn, beef broth, chili powder and sugar. Let simmer and then add 1/2 cup Minute rice and mix well.
Spread broccoli in pan. Mix soup, lemon juice and mayonnaise and spread on top. Toss butter & breadcrumbs in small dish then cover soup mixture with buttered bread crumbs. Cover with parmesan cheese. Bake 45 minutes at 350 or until broccoli is tender.
Mix all this, adding sour cream last. Bake in tube cake pan at 325° for 1 hour.
Melt almond bark in oven at 200° for 1/2 hour. Stir in peanut butter. Add all other ingredients. Drop by spoonfuls on wax paper.
Heat oven to 425°. Place fillets in greased baking dish, 11 1/2 x 7 1/2 x 1 1/2-inches. Season with salt and pepper. Beat egg white and 1/8 teaspoon salt until stiff, but not dry. Fold in remaining ingredients; spoon onto fish. Bake, uncovered, 12 to 15 minutes or until fish flakes easily with fork and topping is puffed and brown.
Brown pork in shortening in skillet. Add remaining ingredients. Place in 2-quart casserole and cover. Bake at 350° for 1 1/2 hours. Remove cover during last 30 minutes. Add additional water if necessary. Add chow mein noodles to top for the last 5 minutes.
Cut cucumbers and onions in thick slices; place in a bowl in layers with salt. Allow to stand 2 to 3 hours, then drain.
Sift flour, sugar and salt. Mix oleo with flour, sugar and salt until crumbly like meal. Spread over fruit. Bake for 30 minutes at 350°. Serve with ice cream or Cool Whip.
Cream together sugar, shortening and eggs. Alternately add milk mixture and dry ingredients. Drop by teaspoonfuls on a greased cookie sheet. Sprinkle with colored sugar or cinnamon sugar. Bake at 350° for 12 minutes. Cool on wire racks. Store in sealed container. Very soft cookie.
Boil 2 quarts water. Cook peppers for 15 minutes. Drain and arrange in pie plate. Heat oven to 350°. In saucepan, combine onion, 1 cup water and margarine. Bring to boil. Remove from heat and add potato flakes, milk and egg. Mix together. Stir in cooked sausage to mixture. Spoon into green peppers. Put tomato wedges on top. Sprinkle with cheese. Bake 15 to 20 minutes.
Heat milk, water, sugar, salt and margarine. Cool to lukewarm; sprinkle in yeast. Beat until smooth the milk mixture, starter and 2 1/2 cups flour. Stir in enough additional flour to make a stiff dough. Knead 8 to 10 minutes. Place in greased bowl; turn once to grease top. Cover; let rise until double about 1 hour. Punch down dough; divide into 3 equal pieces. Form each into a smooth ball.
Cook macaroni as directed. Drain off water. Add remaining ingredients. Sit in oven for 15 minutes at 350°.
Bring water to boil and add chick peas and sliced onion. Simmer until chick peas become slightly tender, about 30 minutes. Add tomatoes and green chilies and continue to simmer. Heat 1 tablespoon oil and fry the ground coriander, cumin and turmeric. Add fried spices to simmering chick peas along with okra or other vegetable. Add salt. Simmer until chick peas and vegetables are tender but not mushy.
Cut meat into serving portions. Season with salt and pepper; dust with flour. Heat a little oil in a skillet; brown meat on both sides. Remove meat from skillet and brown onion a minute or so. Alternate meat and onion in crock. Mix remaining ingredients; pour over meat. Cover and cook. Serve with fresh parsley or tomato wedge garnish.
Make cake according to directions on box, using the 3 eggs. Bake in a 13 x 9-inch oblong glass baking dish. Punch holes in cake, using handle of a wooden spoon.
Wash, trim and cut fresh beans. Measure 4 cups and set aside. Combine rice, 1 1/3 cups water and 3/4 teaspoon salt in saucepan. Bring to a boil. Reduce heat. Cover and simmer 15 minutes, or until rice has absorbed the water.
In a mixing bowl, combine pudding, milk, whipped topping and vanilla; blend at low speed until well mixed. Increase speed and beat until thick, about 3 minutes. Pour 1/3 of mixture into crust. Layer slices of banana on top; reserve 1/2 of banana for garnishing. Pour remaining filling into crust. Chill 2 hours. Garnish with sliced bananas and whipped topping. Drizzle melted chocolate in design over top.
Place whole graham crackers in bottom of a 9 x 14-inch pan, covering bottom. Add second layer. Spread pineapple over crackers.
Put fish on a plate. Add salt and pepper as desired. Marinate with lemon. Cut onion rings. Put on top of fish. Set for 15 minutes, then put in a frying pan. Deep fry in oil. Done when it is golden brown on both sides. Ready to eat with desired side dish.
Brown together onion, garlic and 1 tablespoon oil. Add hamburger and 1/2 teaspoon salt. Stir until completely cooked. Add mushrooms, tomato sauce, tomato paste, oregano and water. Simmer together for 45 minutes or longer.
Wash mushrooms; drain well. Remove stems and chop. Saute onions and stems in margarine; add garlic powder. Stuff mushroom caps with sauteed mixture and bake on cookie sheet until golden brown.
Crumble ground beef in margarine. Add onion and celery; saute for about 5 minutes. Stir in tomatoes; break with a fork. Add water, beans with liquid, salt, chili powder and pepper. Bring to a boil. Add cabbage; cook until cabbage is tender, 15 to 30 minutes, depending on how tender you like cabbage. Delicious with corn bread. Freezes well.
Put all ingredients into blender. Blend for 30 seconds on high speed. Use with crackers or potato chips.
Mix ingredients. Pour into greased 12 x 18-inch sheet cake pan. Bake 20 minutes at 350°.
Beat eggs and oil in large bowl. Stir in remaining ingredients. Pour into 2-quart casserole dish. Bake at 350° for 30 to 40 minutes or until set.
Drain pineapple. Save juice. Mix pineapple and marshmallows. Let set overnight. Mix in a saucepan the egg, pineapple juice, sugar, flour and vinegar. Cook until thick. Stir often, then let cool. Mix the Cool Whip, pineapple and marshmallow mixture and egg mixture. Add apples and peanuts.
Slice wieners into bite-sized pieces. Stir mustard and jelly together in crock-pot. Stir in wieners. Simmer in crock-pot for 3 to 4 hours. Serve hot.
Cook chicken. Drain and reserve broth. Pick meat off chicken. Place meat in broth in large soup pot, then add onion, celery and corn. Bring to a boil. Then reduce the heat to medium. Then add salt, pepper, parsley and egg noodles. Cook until noodles are done.
In a skillet, cook beef over medium heat until no longer pink. Drain. Remove from the heat. Add tomato sauce, Mozzarella cheese and oregano. Mix well. Separate crescent dough into eight rectangles, pinching seams together. Place about 3 tablespoons of meat mixture along one long side of each rectangle. Roll up, jelly roll style, starting with a long side. Cut each roll into three pieces. Place, seam side down, 2-inches apart on greased baking sheets. Bake at 375° for 15 minutes or until golden brown. Yield: 2 dozen.
Beat egg whites and cream of tartar to stiff meringue; gradually add sugar and M&M's. Drop by teaspoon on greased and floured cookie sheet. Put 1 piece of candy on top of each cookie before baking. Bake at 250° for 30 minutes.
In a large bowl, combine apples and eggs. Add oil and sugar, mix well. Combine flour, soda, cinnamon and salt; add to apple mixture. Stir in nuts. Spoon batter into a buttered 9 x 13-inch pan and bake at 350° for 40 minutes or until cake tests done. Cool in pan on a wire rack.
Boil chicken until done. Pull off bones and place in bottom of flat casserole dish. Then spread can of cream of chicken soup over chicken. Mix egg with broth from chicken and spread over soup and chicken.
Cream butter in bowl; add sugar. Beat at medium speed. Add eggs. Combine flour, salt and cinnamon. Mix well. Stir in water and vanilla. Fold in apples and nuts. Spoon into greased and floured 10-inch pie plate. Bake at 350° for 40 minutes or until toothpick comes out clean.
Preheat oven to 425°. Cream butter and sugar until fluffy. Beat in eggs, one at a time. Beat in applesauce. Stir together flour, baking powder and salt. Add to butter mixture; stir just enough to moisten. Spoon into small muffin cups. Bake about 15 minutes or until golden brown. While still warm, dip in melted butter and roll in the cinnamon-sugar mix. Yields approximately 30 miniature muffins.
You can usually find blackberries near gardens or fields. After picking them, take them to the sink and wash 4 times or until bugs are gone. Put berries in steel pan with 1 quart water and bring to a full boil. Let berries cool, then squeeze out juice. Ready for jelly.
Pour butter into a 9 x 13-inch pan. Sprinkle a layer of crumbs over the butter, then sprinkle coconut, chocolate chips, butterscotch chips, then nuts. Pour milk over all and spread evenly. Bake at 350° for 30 minutes. Cut into squares while warm.
Mix together in a large casserole greased with the melted butter. Bake, uncovered, for 1 hour at 350°. Stir once.
Skin and cook chicken and debone into pieces. Cook rice. Place chicken in a 2 1/2 qt baking dish. Spread rice on top of chicken, add mushrooms, chestnuts, beans, salt, and pepper. Pour broth over beans. Dot with butter. Bake on 325° for about 45 min. to 1 hour. Serve hot.
Line bowl with Saran Wrap leaving a generous overlap. Work quickly. Break up brownies on bottom of bowl and sprinkle with walnuts. With hands, pack down some ice cream well. Keep repeating this. Cover with Saran Wrap completely to make it airtight. Freeze for at least 24 hours. Invert bowl onto plate and apply hot towels to loosen, then pull off plastic wrap as ice cream softens.
Mix all together and make not too dry of mix. Put in cake pan and bake at 300° for 45 minutes or until done. While cake is still hot, put peanut butter on top for icing.
Drain whole peppers. Slice in half, removing seeds and inner membrane. Mix cream cheese, onion, garlic and cheese together in a small bowl. When completely mixed, spoon mixture (stuff) into jalapeno halves. Place in shallow pan and broil until cheese just starts to melt. Serve warm or put in refrigerator and serve cold. These are hot!
In skillet over medium heat in hot oil, cook onions and green peppers until browned, about 10 minutes, stirring often. In a 9 x 13-inch pan or 3 1/2-quart casserole, combine barley, bouillon and 1 cup of water. Add carrots, tomatoes, zucchini, green beans, peas and cauliflower, then onion mixture. In a cup, combine lemon juice and garlic; pour over vegetables. Sprinkle with salt and paprika. Bake at 375° for 1 to 1 1/2 hours until barley is cooked. Makes 12 servings.
Line pan with beef. Wrap each chicken piece in a piece of bacon. Lay those over beef. In saucepan, combine sour cream and soup. Mix and pour over chicken. Bake at 275° for three hours.
Mix margarine, flour and pecans; press into cake pan. Bake at 350° for 15 minutes. Let cool.
In large pot, combine peas, water, ham shank, onion, chicken bouillon and seasonings. Simmer, uncovered, 1 1/2 hours. Remove ham shank; trim meat off bone and return meat to pot. Stir in carrots and celery. Simmer, uncovered, until whole peas are tender or split peas have desired thickness. Remove bay leaf. Makes 6 servings.
Combine water, oats, oleo, salt and molasses. Cool. Add yeast and mix well. Add beaten eggs. Add flour gradually and mix well. Let rise for 2 hours. Turn out on floured board. Shape into 2 loaves; place in large loaf pans, greased. Let rise again. Bake 45 minutes at 375°.
Prepare pudding with milk. Fold in whipped topping. Stir in cookies and either of the chips or granola bars into pudding mixture. Spoon into pie crust. Sprinkle with remaining cookies. Freeze until firm, 4 hours or overnight. Let stand 10 minutes before serving. Store remaining pie in freezer.