HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt combined morsels in top of double boiler over boiling water on stove or melt in large bowl in microwave, following manufacturer's directions for melting chocolate.
Dip halved chicken breasts in lemon juice and roll in mixture of pecans, Parmesan, garlic salt and basil. Saute in 1 tablespoon olive oil until golden brown on both sides. Bake at 350° for 30 minutes.
Combine ingredients. Marinate meat for 5+ hours (best if overnight), alternating sides. Grill over medium heat approximately 7 minutes each side. Can also be used with chicken and seafood.
Separate egg yolks. Beat egg whites slightly. Mix together egg yolks, milk, flour, salt and sugar. Fold in egg whites. Pour thin layer into large heated skillet, coated with oil. Cook until golden brown, then turn over and cook on other side until golden brown. Fill with favorite filling; for example, apricot, damson preserves. Put on a plate and eat.
Mix and then form into a loaf. Put a few bacon slices on top. Pour tomato juice over all. Bake at 350° to 375° for 1 hour. May be pressed into a cake pan and topped with catsup. Bake for about 1 hour.
Mix the first 4 ingredients lightly with marshmallows and sour cream or yogurt. You may serve at once. Better if made ahead and refrigerated. Makes 4 to 6 servings.
Preheat oven to 325°. Place butter in a 9 x 13-inch pan in oven to melt. In a large bowl mix flour, sugar and milk (should be very thin). When butter is melted, remove from the oven and sprinkle brown sugar over bottom of pan, then pour all the batter into the pan. Open a can of peaches and spoon the slices evenly all over the pan, then pour remaining syrup all over the batter and peaches. Sprinkle the cinnamon lightly over the top. Bake for 30 to 35 minutes or until a golden brown. Serve hot or cold.
Boil chicken in water which has been seasoned with celery salt, seasoned salt, garlic powder, Accent, salt and pepper. Remove bones from chicken and cut into cubes. Reserve broth. In a 5-quart pot, fry sausage and vegetables together. Add chicken and 4 cups chicken broth. Taste broth and season, if needed. It should be a little salty. Bring to a boil. Add rice; stir and cover. Cook on low heat for 20 minutes. Do not lift lid.
Combine Crisco and sugar. Add egg, flour and salt. Roll dough into balls the size of a marble. Line cookie sheet with wax paper. Bake at 325° for 10 minutes. Put cherries, nuts or jelly in center. Take up with a spatula.
Brown hamburger and onion; drain off grease if any. Place in 9 x 13-inch casserole. Mix mushroom soup with 2/3 can of water. Pour over meat. Cover with cheese slices completely. Place Tater Tots in rows covering cheese completely. Bake at 350° for approximately 1 to 1 1/2 hours.
Drain peaches. Put in a bowl and add sugar and cinnamon. Mix together. Mix remaining ingredients together. Place peaches in the bottom of a buttered pan. Spoon Bisquick mixture on top and spread. Bake at 450° for 20 minutes. Reduce heat to 350° for 10 to 15 minutes.
Cream eggs and butter. Add remaining ingredients. Grease and flour a 9-inch loaf pan. Bake at 350° approximately 1 hour. Let cool and serve with jelly or preserves. Big Mama's recipe will long be remembered. Born in 1880. This is how we made it.
Preheat oven to 425°. Toast 1/2 cup coconut. Set aside. Bake pie shell 8 minutes. Cool slightly.
Drain oysters and set aside. Mix liquid from oysters, half and half and 3/4 teaspoon Worcestershire sauce together and set aside. Mix cracker crumbs and butter and spread 1/3 mixture on bottom of dish. Put 1/2 of oysters on top of crackers and add 1/2 of milk mixture. Repeat layer and top with remaining cracker crumbs. Bake at 350° for 40 minutes or until golden brown. Serves 4. I usually double or triple this recipe and serve it with holiday dinners.
Bake pie shell. Mix peanut butter and confectioners sugar until crumbly. Make vanilla pudding. Put 3/4 of peanut butter mixture in bottom of crust. Pour pudding over. Spread Dream Whip. Put rest of peanut butter mixture on top and refrigerate. Better then the Buckhorn Inn's.
Drain beans, reserving 2/3 cup liquid. Saute onion until transparent. Add beans, vinegar, salt and pepper. Stir gently to blend and heat until ready to serve. Transfer with a slotted spoon to a serving bowl. Top with bacon crumbs.
Combine all ingredients; pour into greased casserole. Place casserole in pan of hot water in oven. Bake in preheated 350° oven about 50 minutes. Yield: 4 to 6 servings.
Preheat oven to 350° to 375°. Cook macaroni. In large skillet, brown hamburger and onion. Add spaghetti sauce. Cook and let simmer about 5 to 10 minutes. (Add spices to taste.) Drain macaroni. Prepare as directed on package. Add hamburger/sauce mixture to macaroni and cheese. In large lasagna pan, pour on layer of mixture. Sprinkle part of Mozzarella cheese and Cheddar cheese. Add another layer of hamburger mixture. Sprinkle cheese on top. Bake 20 to 30 minutes or until brown.
Prepare Jell-O according to package directions. Partially congeal and add crushed pineapple; congeal. Prepare Dream Whip according to directions. Add softened cream cheese. Spread over Jell-O mixture. Chill. Combine pineapple juice, lemon juice, flour, sugar and eggs in double boiler. Heat and stir until thickened. Cool and spread over mixture. Chill. Use 3-quart casserole dish.
Bring milk and butter (cut up) to boil over medium heat. Add flour all at once and stir until it forms a ball and leaves side of pan. Remove from heat. Add eggs one at a time and beat until smooth. Then add remaining eggs. Mix well. Drop onto well-greased foil lined cookie sheets. Bake at 350° for 25 to 30 minutes.
Mix vinegar, sugar, spices and salt together. In a gallon jar, layer eggs and onions. Pour mixture.
Beat cream cheese and sugar in large mixing bowl until light and fluffy. Beat in egg yolks, lemon juice and peel until smooth. Beat egg whites in small mixing bowl until stiff peaks form. Fold beaten egg whites into cream cheese mixture. Spread evenly into prepared crust. I put cherry or blueberry pie filling on after it has chilled for a few hours.
Thaw shrimp, if frozen. Cut in half lengthwise. Combine noodles, sour cream, soup, onion, olives, dill, salt and half of the cheese; mix well. Fold in shrimp. Spoon into shallow 2-quart baking dish. Cover with foil. Bake at 350° for 30 minutes. Uncover, then sprinkle with remaining cheese. Return to oven about 15 minutes. Serves 6.
Pour hot water in shallow bowl and sprinkle gelatin over it. When gelatin is dissolved, stir in warmed tomato juice. Stir in all other ingredients, except cream cheese, and cool in the refrigerator. Warm cheese until it is spreadable. Spread 1/2 of the mixture. Allow to set until firm and pour remaining 1/2 over top to form aspic, cheese, aspic. Or put spoonful of cheese in muffin cup, then cover with tomato mixture. Refrigerate until set, several hours. Garnish with dab of mayonnaise and sprig of mint, if desired.
Melt chips, butter and marshmallows. Stir until smooth. Remove from heat, stir in oatmeal, coconut and mix. Drop by spoonful on waxed paper. Refrigerate.
Cool baked cake layers. In small bowl, combine pudding, topping mixes and milk; beat with electric mixer until stiff. Place 1 cake layer, flat side down on serving plate. Use about 1 cup of pudding mixture and make a ring 1/2 inch high on top of cake. Fill center of ring with cherry pie filling. Place second layer on top. Put remaining mixture on top, then cherry filling. Chill 1 hour. Makes 12 to 16 servings.
Preheat oven to 325 degrees. Grease baking sheet or pizza pan. Place whole bar of dough scored side down onto prepared baking sheet or pizza pan. Bake for 30 to 35 minutes or until golden brown. Immediately sprinkle morsels over hot crust; drop peanut butter by spoonfuls onto morsels. Let stand for 5 minutes or until morsels are shiny. Gently spread chocolate and peanut butter evenly over cookie crust. Sprinkle candy in single layer over pizza. Cut into wedges; serve warm or at room temperature.
Dissolve gelatin in boiling water. Let it cool until it reaches a syrup stage. Add drained pineapple, bananas and marshmallows to gelatin. Pour into a 9 x 9-inch pan. Let stand to congeal.
Mix ingredients. shape into loaves about 3/4 c. each. Bake for 15 to 20 minutes at 325°. Top with salsa (your choice) with 1/4 c. brown sugar added. Bake until done (cheese will be bubbling!).
Boil sugar and cream for 3 minutes. Remove from heat and stir in all at one time the peanut butter, vanilla and soda crackers. Pour into buttered pan. Let cool and cut into squares.
Prepare jello with hot water. When dissolved substitute juices for the usual cold water, adding water if needed. Let jello begin to set. Mix fruits and when jello is partially set, fold fruits into it. Place 1/2 of mixture in dish or jello mold. When solidly set, spread with sour cream. Pour remaining jello mixture over top and chill.
Combine the butter and sugar; stir over medium heat until mixture turns a honey color and bubbles make little puffs of smoke (takes 10 to 12 minutes). Remove from heat. Spread onto greased cookie sheets. Sprinkle with chocolate chips. As they melt, spread over top of toffee.
Peel and mash avocados. Mix all ingredients and mashed avocados. Make this recipe the night before and let set in refrigerator.
Over low heat, combine flour and Parkay until smooth. Add sugar, salt and pepper, then add milk slowly to make white sauce. Stir in both cans of corn and egg yolks. Beat egg whites until stiff, then fold into mixture. Pour into shallow pan (9 x 13-inch) and bake at 350° for 1 hour. Remove from oven and let stand 10 minutes before serving. Serves 6 to 8.
Cook chicken. In a large skillet saute onion and mushrooms in butter until tender. Add cream of mushroom soup. Add picante sauce. Add Cheez Whiz. Simmer until melted. Layer in a large, deep baking dish: chips, chicken and sauce. Repeat layers. Bake, covered, at 350° for 30 to 40 minutes.
Rinse okra; drain well and pat dry. Remove tip and stem ends. Cut okra crosswise into 1/2-inch slices. Set aside. Combine eggs and water in a bowl; stir well. Add okra. Toss gently to coat well. Combine cornmeal, salt and pepper in a bowl; stir well. Add okra to cornmeal mixture, a few slices at a time, tossing gently to coat well. Pour oil to depth of 1-inch in a large heavy skillet. Heat to 375°. Fry okra in hot oil over medium heat until golden. Drain on paper towels. Yields 8 servings.
Sift together flour, baking soda and salt. Set aside. Combine butter, sugars, vanilla and water and beat until creamy. Beat in eggs. Add flour mixture and mix well. Stir in chocolate chips. Drop by teaspoonfuls onto a greased cookie sheet. Bake at 375° for 10 to 12 minutes.
Fry bacon and drain on paper towels. Cook hamburger and onion in a large skillet until brown. Drain. Stir in all other ingredients. Heat to boiling. Reduce heat. Cover and simmer approximately 30 minutes, stirring occasionally. Yields 6 servings.
Mix nuts, oleo, sugar and egg together; cook slowly for 10 minutes, stirring constantly to keep from scorching. Take off fire. Add vanilla. Pour over nuts and Rice Krispies. Stir well. Grease hands with oleo and roll in small balls, then roll in coconut. (Put coconut on wax paper or in small bowl.)
Combine all ingredients and put in refrigerator. Good with raw vegetables, crackers and chips.
Cream butter in large bowl with electric mixer. Add flour and salt. Beat about 1 minute. Add cheese; beat another minute. Sprinkle with water; beat until dough begins to come together. Press into a 5-inch square on floured surface. Wrap in plastic wrap and refrigerate 1 hour. Roll dough to 9-inch square. Cut into 4 equal squares, then cut each square into 8 strips. Place on ungreased baking sheet for 10 to 12 minutes. Bake at 400°.
Melt butter in heavy saucepan. Add onions and cook until golden yellow. Stir in sauerkraut and cook for 8 minutes. Mix in potato and caraway seed. Pour in the boiling water. Cook, uncovered, over low heat 30 minutes. Cover and continue cooking 30 minutes longer. Brown sugar and/or an apple may be added to give different flavor. Servings: 6 to 8.
Cook sugar, cornstarch, cinnamon, 1/2 cup cold water and blueberries until mixture thickens. Add lemon juice, butter and stir in the rest of the berries. Pour into baked pie crust and chill. When cool, beat about one pint of whipping cream and top pie.
Grease 9-inch square pan. Put butter, honey, brown sugar and cinnamon into 3-quart saucepan. Stir constantly; bring to a boil and boil 1 minute. Remove from heat. Stir in vanilla. Add noodles and stir. Add nuts. Put into square pan and press down. Let stand 1 hour before cutting. Cut into bars.
Soak beans overnight in water 2-inches over the top of the beans. Simmer the beans, covered, until tender. Add tomatoes, juice and all. Saute in a separate pan: green peppers, onions and garlic in salad oil. Add parsley. In separate pan, melt butter and brown meat. Cook for 15 minutes. Add meat mixture to beans, add remaining spices and simmer, covered, for 1 hour, then uncovered for 30 minutes. Skim fat. If too thick, you can add tomato juice or V-8. This makes a big batch. Freezes very well.
Combine reserved pineapple juice, soy sauce and cornstarch; set aside. Heat wok or large skillet over high heat. Add oil. Add chicken and garlic; stir-fry until chicken is white, about 4 minutes. Remove chicken from wok with slotted spoon. Add red pepper; stir-fry 1 minute. Add pineapple juice mixture; cook and stir until thickened, about 1 1/2 minutes. Add reserved pineapple, chicken, vegetables and wheat germ. Cook until heated through. Serve over rice. Makes 6 servings.
Mix all ingredients. Beat egg whites and fold into mixture. Pour into buttered muffin tins. Set in pan of water and bake 30 minutes in a 350° oven.
Blend well the cream cheese and mayonnaise, then add the remaining ingredients (no salt). Mix well. Serve on party rye or make little finger sandwiches.
Lightly grease baking dish; arrange chicken breasts and top with cheese. Combine soup and wine. Spoon over chicken. Sprinkle stuffing mix on top, then drizzle butter over chicken. Bake in oven at 350° for 45 to 55 minutes. Serves 8.
In a large mixing bowl, mix squash, oil, sugar, eggs and vanilla. Mix dry ingredients in a small bowl. Slowly add dry ingredients to squash mixture. Add 1 cup chopped nuts. Pour into two loaf pans. Bake at 350° for 45 minutes. Cool and empty from pans.
Put peanut oil and butter in heated skillet. Add all chopped veggies and corn that has been shaved from cob. Stir over moderate heat until tender.
In baking pan, place chopped onion with peel, garlic with peel, tomatoes, celery, carrots and water. Salt and pepper chicken; place on top of ingredients in baking pan and bake 45 to 60 minutes in 375° oven. After 20 minutes, baste with beer. Baste every 1/2 hour. Melt butter in saucepan; add sifted flour until it makes a paste. Remove chicken from pan. Strain stock into a bowl. Discard used vegetables; reheat stock and add to flour paste slowly until thick and creamy. Serve as a gravy over chicken.
In a large bowl mix all ingredients. Spoon out on board and roll into shape. Needs no baking.
Peel and grate cucumber. Mix with other ingredients until well blended. Chill until ready to serve. Serve with raw vegetables of your choice.
Soften Crisco in hot water. Add sugar and salt, cool to 115°. Dissolve yeast in warm water and add egg. Mix together well and add flour. Beat well. Place in refrigerator to chill (dough will be soft until it chills). Make out one hour before baking or long enough for dough to double. I place a pat of butter on roll and fold over. This melts as it cooks. Bake at 450° for 10 to 15 minutes. Bake dough as needed. Keeps in refrigerator.
Mix soup, milk and mixed vegetables, stirring good. Mix in cooked chicken; put in baking dish. Mix stuffing according to package. Add margarine. Put on top of chicken mixture. Bake at 350° for 30 to 35 minutes.
Mix margarine, sugar, vanilla, salt and egg. Stir together until real creamy. Mix in milk, then mix in flour and baking powder. Grease a 9 x 13-inch pan. Spread mixture on bottom and up sides about halfway.
Blend all ingredients, except spinach together. Add the spinach that has been thoroughly drained. Squeeze all liquid out with your hands.
Prepare pudding with skim milk. Add sour cream. Fold in whipped topping. Pour into graham cracker lined casserole. Soften chocolate frosting one minute in microwave, then spread over pudding. Top with more whipped topping if desired. Chill. This is a low fat, low sugar delicious dessert.
Wash and sort beans. Combine beans, water, ham hock, onion, garlic and salt in large Dutch oven. Bring to boil. Cover, reduce heat to medium and cook 45 minutes. Add remaining ingredients. Cover, reduce heat and simmer 1 hour, stirring occasionally. Remove meat from ham hocks and return meat to beans.
Cook until thickened. Add 1 1/3 cup coconut and 1 cup chopped pecans. Spread on cake.
Place roast, lean side down on rack in open roasting pan. Insert meat thermometer so bulb is in thickest part of roast, not touching fat. Bake at 325° for 2 to 2 1/2 hours or until meat thermometer reaches an internal temperature of 170°. While roast is cooking prepare glaze.
Mix 3 tablespoons pineapple, flour and sugar. Drain pineapple and add to mixture and cheese. Crush Ritz crackers on top. Pour over melted margarine. Bake at 350° for 25 to 30 minutes.
Press crescent roll mix onto cookie sheet. Bake at 375° for 10 minutes. Cool.
Melt 5 c. marshmallows, corn syrup, butter and chocolate chips in microwave about 4 min. or until melted; stir in 1 tsp. vanilla and add 8 c. of Golden Grahams cereal. Stir thoroughly, then add 1 cup of mini marshmallows and put in a buttered 9 by 13 in. pan to cool.
Dissolve jello in 2 cups hot water. When slightly jelled, add pineapple, nuts and pie filling. Mix cream cheese, sugar, sour cream and vanilla and spread over top of jelled salad.
Dough: Mix and chill. Yield: 8 dozen small tarts or 4 dozen muffin-size tarts.
Dice potatoes and boil until done. Drain off all water. Add 1/2 stick of butter. Add milk to mashed potatoes according to your preference of consistency. Add Mrs. Dash original seasoning. Add Jane's Krazy salt. Blend together and season to taste. Add more milk and butter if you like your potatoes (moist) loose. You may also add 5 tablespoons of gravy for more flavor.
In a 9 x 13-inch pan, bake yellow cake as directed and cool completely. Place pineapple and sugar in small pan and boil 5 minutes, then cool. Punch holes in cake with a fork, then top with pineapple glaze. Mix pudding and milk, then pour over pineapple. Top with Cool Whip. Garnish with coconut and nuts. Chill completely.
Up to 1 Month Before Using: In a large bowl, mix beans. Spoon into four 4-cup containers, placing about three rounded cupfuls in each.
In heavy stew pan, melt butter; add onion, saute until light golden. Add water, salt and pepper. Bring to boil. Add whole milk and mashed potatoes. Stir until mixed. Heat until almost boiling. Serve immediately.
Mix cream cheese, grated onion, lemon juice, horseradish, salt and pepper in medium bowl until blended. Finely flake salmon. Add to mixture and stir until smooth and creamy. Spoon into crock or serving bowl. Garnish with green onion. Chill until ready to serve. Makes 2 cups. Serve with assorted crackers or garlic toast.
Heat oven to 300°. In bowl, combine graham cracker crumbs, cocoa, sugar and butter; press evenly on bottom of 9-inch spring-form pan.
Cook in saucepan soup, milk, soy sauce and pepper for 1 minute. In casserole dish, layer broccoli, soup mixture and 1/2 can onions. Bake 25 minutes in a 350° oven. Add remaining onions and cook 5 minutes.
Mix in that order. Roll into small balls. Bake in oven at 375° for about 10 minutes, until lightly browned. Cool real well. Shake a few at a time in bag with confectioners sugar. Makes 65.
Melt together 4 Hershey bars, 12 ounces semi-sweet chocolate and 1 stick butter. Add cup of nuts and 1/2 bag colored miniature marshmallows. Roll 1/2 of roll in coconut. Refrigerate for a few hours, then cut.
Bring to a boil the milk, sugar, salt, rice and ice cream. Turn flame to medium and cook 45 minutes or until rice is soft. Stir often. In a small bowl, mix the 1 egg, vanilla and 1 cup of the hot rice until mixed well. Add this to the hot pudding and cook for 15 minutes more. Put into a bowl or 9 x 13 inch glass dish. Let cool, then sprinkle cinnamon on top. Refrigerate it until it is set firm. Top with Cool Whip.
Combine the first 3 ingredients in a large container and mix with hands. Shape into small balls. Place on cookie sheet in refrigerator and let harden (about 30 minutes). Melt chocolate and paraffin in double boiler. With a toothpick, dip peanut butter balls into chocolate and place on wax paper to dry. Makes 8 dozen.
Mix cheese with dressing mix. Use one tortilla shell. Spread small amount of mixture over shell. Place 1 slice ham over mixture. Spread small amount of mixture over ham. Place one whole green onion over ham. Roll up lengthwise. Slice and place on a serving dish. May also prepare without tortilla shells.
Mix drink powder, water and juice. Freeze. Serve semi-thawed to slushy stage. Stir in cold ginger ale when ready to serve.
Mix dry ingredients well. Add milk and cook until thickened. Remove from heat and add butter and vanilla. Serve immediately.
Mix together eggs, sugar, flour and salt. Add milk, butter and coconut. Pour into buttered pie plates. Bake at 350° for 30 minutes. It will make its own crust.
Mix all ingredients, but apples. Stir in apples by hand. Pour into 2 square cake pans. Bake at 325° for about 1 hour.
Combine first 8 ingredients in a medium bowl; make a well in center of mixture. Combine milk, oil and egg whites in a small bowl, stir well. Add milk mixture to cornmeal mixture, stirring just until moistened. Over-mixing will cause tunnels and peaks to form in the hush puppies. Spoon batter evenly into miniature (1 3/4-inch) muffin pans coated with vegetable cooking spray, filling 3/4 full. Bake at 425° for 13 to 15 minutes or until hush puppies are lightly browned. Remove from pans immediately. Only 1.5 grams of fat per serving. Yields 2 dozen.
Preheat the oven to 350°. Cut each squash in half and with a teaspoon, scrape out the seed and fibers. In a small bowl combine the brown sugar, cinnamon, nutmeg, cloves, salt and melted butter and stir them together thoroughly.
Boil chicken in water until done. Remove chicken from bones and cut into bite size pieces. Save the broth. In a pot, mix 2 cups of broth, celery soup, carrots and peas. Place on stove and bring to a boil. In a casserole dish, place chicken on bottom. Add soup mixture and stir. Sprinkle eggs over soup mixture.
Mix and press into dish (the crust), dish size approximately 12 x 7 1/2-inch.
Mix well and cook until thick, about 3 minutes. Cool. Whip the cream and fold into mixture.
In large mixing bowl, mix margarine, shortening and vanilla. At medium speed, mix in sugar. Add milk, 1 tablespoon at a time, until desired consistency is reached. For truly white frosting, use 1 cup shortening instead of margarine and clear vanilla. Great for cake decorating or sugar cookies.
Fry bacon until crisp. Drain and crumble. Beat eggs, butter, milk, salt and pepper until smooth. Pour into ready made crust. Sprinkle bacon and cheese over top. Bake at 350° for 35 to 40 minutes.
Preheat oven to 425°. Mix all ingredients together. Pour in a greased 6 x 6-inch pan. Cook for 25 minutes.
Place pecans in unbaked pie shell. Mix syrup, sugar and eggs together. Add melted margarine and vanilla. Pour mixture over pecans. Place in 400° oven and bake for 10 minutes. Then reduce heat to 300° and continue baking for 30 minutes.
Cook sugar, cream and salt to soft ball stage (236°), stirring to keep from burning. Add butter, pecans and vanilla. Beat until stiff. Drop on wax paper by spoonfuls.
Mix all ingredients together. Put stick of butter in a pan. Let melt at 350° in oven. When butter melts, pour in 4 cups peaches. Pour other ingredients over peaches; bake until brown.
Mix cornstarch, eggs, salt and sugar together. Add milk and corn. Pour into a 1 1/2-quart greased casserole dish. Pour melted butter over top. Preheat oven to 325°. Bake 1 hour until lightly browned and firm.