HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut wings at all joints. Throw away wing tips. Place wings on paper towels until all water is absorbed. Spread wings on sheet pan. Bake at 450° for 45 minutes.
Saute onions and celery in 2 tablespoons of oleo. Add soup, milk and water; add rice and broccoli. Bake 30 minutes at 350°; remove and cover with grated cheese. Return to oven until cheese is melted.
Cover squirrel with water; add pepper and onion and boil until tender. Take meat off bones and add to broth. Wash rice and add to mixture. Add other ingredients, reduce heat and simmer until rice is done.
Combine butter and brown sugar in bowl; mix well. Stir in eggs, water and cake mix. Mix until smooth. Stir in walnuts and chips. Spread in greased and floured 9 x 13-inch baking pan. Bake for 20 minutes at 375°.
Cook spinach in 1 cup boiling broth, about 5 minutes; drain. Return liquid to remaining broth. In soup kettle, heat oil. Add spinach, salt, pepper and nutmeg. Cook over low heat 2 minutes. Stir constantly. Remove from heat. Beat eggs with cheese. Add spinach; mix well. Slowly pour boiling broth over spinach mixture, stirring constantly. Simmer 2 or 3 minutes. Eggs will curdle and thicken soup. Serve hot.
Dissolve Jell-O in hot water. Add pie filling and pineapple. Let congeal.
Mix cake mix, eggs and oil together. Put the 1 cup hot water in jello and let it cool. Then pour into batter; mix well. Bake at 350° for 30 to 35 minutes.
Cream butter, gradually adding sugar. Cream well. Add egg and cream well. Add vanilla and melted chocolate. Blend. Turn electric mixer to low speed. Alternately add sifted dry ingredients, milk and cherry juice. Fold in cherries and nuts. Bake in a greased 9 x 13 x 2-inch pan at 350° about 40 minutes. Cool and frost.
Combine shell macaroni with onion, French dressing, salt, basil, garlic powder, pepper and lemon juice; mix well. Chill at least 1 hour. Add shrimp, celery, green pepper and mayonnaise. Toss lightly. Serve well chilled. Makes 8 to 10 servings.
Cook meat, onion, salt and pepper in a skillet until meat is done. Mix soups, milk, sauce and green chilies in saucepan. Combine all ingredients. Line bottom of casserole dish with tortilla chips. Layer meat mixture and grated cheese. Repeat layers until all meat mixture is used. End up with layer of chips on top. Sprinkle with cheese. Bake in oven for 30 minutes at 350°.
Combine in mixing bowl, soup mix, sour cream, yogurt, spinach and onions. Cover and refrigerate at least 2 hours. Serve with fresh vegetables or crackers. Makes 2 3/4 cups.
Dice cheese or use shredded cheese; combine all ingredients and toss lightly. Serves 6.
Place cake mix, melted butter, 1/3 cup evaporated milk in a bowl. Beat at high speed until well mixed. Place 1/2 the mixture in a 13 x 9-inch greased pan. Press to bottom (with wax paper). Bake in preheated oven, 350°, for 6 minutes. Cool to room temperature. Unwrap caramels and melt with 1/3 cup evaporated milk until smooth. Pour this over the cooled baked mixture. Sprinkle with chopped nuts and chocolate pieces.
Combine all ingredients, except the crackers. Spread into greased casserole dish. Melt 3 tablespoons margarine and mix with crackers. Spread over potato mixture. Bake in 350° oven on bottom rack for 1 hour.
Melt margarine; add chips and keep over heat until chips are melted. Add remaining ingredients. Pour into unbaked pie shell. Bake at 350° for 45 minutes.
Stewart's was a drug store in Waikiki, Hawaii that had a small restaurant. They were famous for their orange bread that they served plain, toasted or in French toast.
Beat eggs. Add oil and sugar. Add vanilla and dry ingredients. Make a stiff batter and fold in apples. Grease pans. Bake at 350° for 1 hour and 5 minutes. Makes 2 loaves.
Dissolve jello in 2 cups hot water. Stir in cream cheese and marshmallows. Cut in pineapple, nuts and Miracle Whip. Refrigerate overnight.
Quarter the baked potatoes. Scoop out insides of potatoes and combine with 1/4 cup of sour cream and the Ranch dressing. Fill skins with the mixture and top with Cheddar cheese. Bake 12 minutes at 375°.
Cook ground chuck, onion, celery and green pepper in large skillet over medium heat until meat is brown and vegetables are tender. Drain, pat dry with paper towels. Wipe skillet and clean. Return meat mixture to skillet and sprinkle with parsley, salt and garlic powder. Put cabbage over top.
Place potatoes in baking pan with melted butter, onion and garlic. Cook in 400° oven for 35 minutes. Then add remaining ingredients and cover with aluminum foil. Cook 25 minutes longer. Stir and cook 10 minutes longer, uncovered. Salt and pepper to taste before or after cooking.
Place ingredients in a glass baking dish and bake at 350° for 20 minutes. Cool.
Saute pepper, onion, green onion and celery in small amount of butter. Combine crabmeat and all ingredients, except crumbs. Put in casserole dish and sprinkle top with crumbs. Bake in 350° oven for 30 minutes. May be prepared ahead of time.
Mix all ingredients together. Put in pie shell. Cover with other pie shell. Bake at 350° for 45 minutes.
In 2 qt. pan cook onion, pepper and garlic in oil. Add chopped tomatoes liquid, tomato paste & seasonings. Cover and simmer for 15 minutes. Add shrimp & cook 3 minutes longer.
Wash peppers, cut off ends, grind (seeds and all) in food processor. Mix ground peppers with quart minus 1 cup vinegar. Add mustard, sugar and salt. Bring to a boil, stirring often, cooking 15 minutes. Mix 1 cup of vinegar, flour, water and cook until it starts to thicken. Mix with pepper mixture and cook until desired thickness for spreading. Seal in sterilized jars.
In Dutch oven, bring undrained tomatoes and 2 cups water to a boil; add frozen halibut, vegetables and shrimp. Stir in next 4 ingredients. Cover; bake at 350° for 2 hours. Stir occasionally to break up. Top with cheese. Serves 8.
Saute onions, celery and apples in butter until tender. Add salt, sugar and bread crumbs. Put into casserole pan and bake for 1 hour at 350°.
Preheat oven to 400°. Lightly grease a 10-inch pie plate. Sprinkle turkey, mushrooms, onions, salt and cheese in pie plate. Beat remaining ingredients until smooth, 15 seconds in blender on high speed or 1 minute with hand beater. Pour into pie plate. Bake at 400° until golden brown and knife inserted halfway between center and edge comes out clean, 30 to 35 minutes. Let stand 5 minutes before cutting. Garnish with parsley, if desired. Refrigerate any remaining pie. Make 6 to 8 servings.
Cream first 3 ingredients in bowl. Add salt and pepper. Spread 1/2-inch thick in center of large platter. Arrange following ingredients in strips on cream cheese mixture: olives, sieved egg whites topped with sieved egg yolks, ham, tomato, chicken and green onions. Chill until serving time. Arrange bread around edge of platter just before serving. Yield: 10 to 12 servings. May substitute crabmeat and tiny shrimp.
Put chicken strips in large Ziploc bag. Pour in Italian dressing and zip shut. Marinate for at least 1 hour. Can be refrigerated and left overnight. Heat butter in frying pan and add chicken. Cook until chicken is done. Serve with linguine, salad and Italian bread.
Mix 1 recipe of Bisquick biscuit recipe. Melt butter in a 9 x	13-inch baking dish. Add mix to butter. Sprinkle with sesame seed. Bake at 425° for 10 to 15 minutes.
Alternate layers of zucchini, onion, tomato and green pepper in a 13 x 9 x 2-inch pan. Season. Cut cheese slices in half diagonally. Place atop casserole. Sprinkle with bread cubes drizzled with butter. Cover and bake in 350° oven for 45 minutes. Uncover and bake 15 minutes or until tender.
Cook noodles in boiling salted water following package directions. Drain. Combine oregano with spaghetti sauce. In a greased 10 x 6 x 11 1/2-inch baking dish, alternate layers of noodles, cottage cheese, Mozzarella cheese and sauce, using sauce for top layer. Bake in moderate oven at 375° for 30 minutes. Makes 4 servings.
Brown ground beef and garlic lightly with water over medium heat. Add seasonings. Add tomato sauce and tomato paste; simmer for 30 minutes. Cook noodles until almost done; drain. Cover bottom of greased baking dish with 1 1/2 cups of beef and tomato mixture. Place 1/2 of noodles, one at a time, in the dish until beef mixture is covered. Spread 1/2 of the sour cream or cottage cheese on noodles. Sprinkle 1/2 of Parmesan cheese and 1/3 of Mozzarella cheese. Repeat layers once. Top with remaining beef mixture and Mozzarella cheese. Bake at 350° for 45 minutes. Let stand for 15 minutes before cutting.
Trim rind from Brie; cut into cubes. Set aside. Cook sausage, stirring until crumbled and no longer pink. Cut crust from bread and place evenly in 13 x 9 lightly greased baking dish. Layer evenly with bread slices, sausage, Brie and grated cheese. Whisk together 5 eggs, 2 cups whipping cream and next four ingredients; pour evenly over cheeses. Cover and chill 8 hours. Whisk remaining 2 eggs and 1 cup whipping cream; pour over chilled mixture. Bake at 350° for 50 minutes or until set. Servings: 1.
Combine biscuit mix, crumbled sausage, and shredded cheese. Mix well; roll in balls about the size of walnuts. Flatten with fork or leave in balls. Bake at 350° for 12 to 15 minutes on ungreased cookie sheet or freeze and bake when needed. Yields 5 dozen.
Slice yams into 1/2-inch thick pieces. Combine with pineapple, butter, sugar and cinnamon in 2-quart casserole. Microwave on High for 4 minutes; stir. Sprinkle top with brown sugar and pecans. Microwave on High for 2 to 4 minutes. If dish is not hot and topping is not melted after 2 minutes, rotate 1/4 turn before continuing to microwave.
Place peaches on bottom of a 10 x 6 x 1 1/2-inch baking dish. Sprinkle with lemon juice. Sift together dry ingredients; add egg, tossing with fork until crumbly. Sprinkle over peaches. Drizzle with butter. Bake at 375° for 35 to 40 minutes.
Partially cook vegetables according to package instructions. Drain well. Saute onions and celery in margarine. Add soup, cheese, mushrooms and 1/2 cup crumbs.
Beat eggs; add milk and can of corn and beat again. Add sugar, salt, pepper and butter. Mix well. Pour into a greased baking dish and bake at 375° about 45 minutes.
Grease four 8 or 9-inch cake pans and lightly sprinkle with flour. Set aside.
Mix first 3 ingredients together and pour into crusts. Chill. Yields 2 pies.
Peel and devein shrimp. In a large skillet, low heat, melt butter and oil, add garlic and shallots, saute 2 minutes without browning. Add shrimp, increase heat slightly and cook shrimp 3 minutes. Add salt and pepper. Toss well. Remove to bowl, scraping all sauce. Add lemon juice and dill. Toss well, cover and refrigerate 3 to 4 hours.
Mix sugar, water, coffee, vinegar, mustard and salt together in saucepan. Start oven at 350°. Arrange layers of sliced onion and beans in casserole. Pour in mixture. Bake, covered, for 45 minutes. Remove cover; stir in cognac. Continue baking without a cover for 30 minutes more.
Combine soups and seasonings in saucepan; gradually add broth and bring to a boil. Stir constantly. Pour in layers: soup, rice and chicken, ending with soup mixture on top. Cover and bake at 375° for 15 to 20 minutes. Stir after 10 minutes of cooking.
Crumble baked and cooled cornbread in large bowl. Chop green onions (including green part), bell pepper, radishes and tomatoes. Add this to cornbread. Combine mayonnaise, cucumber dressing and mustard and toss lightly into cornbread mixture. Add salt and pepper to taste.
In a large saucepan, mix the sugar, cocoa, margarine and milk. Bring to a boil and let it boil for 1 minute and 10 seconds. Take it off heat and then add the peanut butter, Minute oats and vanilla. Mix well. Stir until it gets thick and starts to lose its shine. Finally spoon out on wax paper and chill.
Cook onions, garlic, brown sugar, vinegar and mustard in bacon grease 15 minutes. Add beans. Break up bacon and put on top of casserole. Bake 1 hour at 350°, covered. Stir several times.
Blend sugar, flour and salt to scalded milk. Bring to a boil, stirring. Add small amount of hot milk to beaten eggs, stirring constantly. Then add remaining milk to egg mixture and cook over low heat, stirring constantly, until it begins to thicken and coat spoon. Remove from heat and add vanilla. Allow to cool. Add evaporated milk before freezing. Makes 1 gallon.
Dissolve gelatin and red hots in 3 cups boiling water, stirring until they dissolve. Stir in applesauce, lemon juice and salt. Chill until set in an 8 x 8 x 1 1/2-inch pan or mold.
Cut bread dough into pieces and put into greased Bundt pan. Sprinkle with cinnamon and sugar. Bring the sugars, butter and ice cream to a boil and pour over the cut up bread dough. Let rise for 30 or 60 minutes. Bake at 350° for about 30 minutes.
Mix in blender egg, potatoes, pepper, onion, ketchup and dampened bread. Mix with ground beef and sausage thoroughly. Bake at 350° until done (about 45 minutes or 1 hour). Cover top lightly with more ketchup and continue to bake about 15 minutes.
Combine sugar, cracker crumbs and melted margarine. Press mixture in a 9 x 13-inch pan. Chill 1 hour. Spread pudding over crust. Layer fruit. Repeat pudding and fruit. Top with Cool Whip, cherries and nuts. Serve with Hershey's syrup over top.
Clean and rinse turkey. Rub or inject with spices or marinade. Pour oil into pot to line based on weight. Heat oil to 325°. Insert turkey in pot. Cook based at 3 1/2 minutes per pound or until timer pops out. Temperature of meat should be 180° by bone when done. Remove from pot, let cool and slice.
Cook macaroni and drain. Brown sausage links. Drain on paper towels. Halve each lengthwise; set aside. In saucepan, melt butter. Stir in flour. Add milk all at once. Cook until thick and bubbly. Add cheese slowly, stirring until melted. Beat eggs with mixer and gradually add to hot cheese mixture. Stir in macaroni. Arrange sausage links, cut sides toward center, along the two long sides of a loaf pan. Spoon macaroni and cheese mix into center. Cover loosely with foil. Bake at 350° for 1 hour or until set. After 10 minutes, invert onto serving platter. Garnish with pimento strips. Serves 6.
Wash beans thoroughly. Combine all ingredients in crock-pot on high 5 to 6 hours, on low 10 to 12 hours.
Combine chicken, celery, rice, onion, soup, salt, pepper, lemon juice and nuts. Mix mayonnaise and water and mix all ingredients together. Bake in 9 x 12-inch pan. Cover mixture with crushed potato chips. Bake at 350° for 30 to 40 minutes.
Slice bread in half lengthwise. Place in layers alternating meat and cheese. Cover with top half of bread. Wrap in foil; put in oven at 350° for 15 to 20 minutes. Cut into 4-inch serving sizes. Serve with mustard, mayonnaise, lettuce, tomatoes, black olives, onions, pickles, etc. Delicious!
Cut potatoes into slices. Dice onion; slice butter. Layer butter, potatoes, onion and garlic to top of bread pan. Bake at 375° until tender.
In a 2 1/2-quart container, combine first 4 ingredients; stir until sugar dissolves. Chill; serve over ice. Garnish with pineapple and cherries. Makes about ten 6 ounce servings.
Combine all ingredients in a medium bowl; mix well. Pour filling into pie shell. Bake for 45 minutes at 350°.
Combine first 10 ingredients in a large bowl; stir well. Spoon into lightly greased 10 x 6 x 2-inch baking dish; set aside.
Preheat oven to 350°. In medium bowl, combine flour and sugars. Cut in margarine until crumbly. Stir in nuts. Reserving 1 cup crumb mixture, press remainder firmly on bottom and halfway up sides of 12 x 7-inch baking dish.
Mix all ingredients together and chill for at least 6 hours. Scoop out the middle of some Hawaiian bread and fill it with the dip mixture or spread it on your favorite cracker.
Cook or boil first 4 ingredients, for 20 minutes. Steep, strain. To this, add sweetener, pineapple juice and enough water to make 1 gallon.
Saute onion, green onions, celery, carrot, green pepper, red pepper and garlic in butter until vegetables are tender and liquid is absorbed. Cool and reserve. Combine salt, cayenne, black pepper, white pepper, cumin and nutmeg and add to vegetable mixture. Stir in half and half, catsup, beef, pork, eggs and bread crumbs. Mix well. Form into loaf and place on greased baking sheet or 9 x 5-inch loaf pan. Bake at 350° for 45 to 50 minutes. Let stand 10 minutes before slicing. Pour off excess fat. Slice and serve with gravy. Makes 6 to 8 servings.
Beat all ingredients except maraschino cherries in large bowl on low speed 15 seconds. Beat on medium speed 30 seconds, scraping bowl constantly. Stir in maraschino cherries. Pour into greased pan and bake at 350° for 70 minutes or until toothpick inserted in center comes out clean. Immediately loosen sides of loaf from pan and remove it onto a wire rack. Cool completely before slicing. Can wrap and freeze bread up to 3 months.
Place hams or shoulders into tub; rub mixture of ingredients into meat for about 5 minutes. Let lay 2 or 3 days, then wrap meat in paper. Put in brown paper bag and put in cloth bag with hock end down and hang. (Be sure the hock end is down when you hang the meat.) Makes enough for 10 hams.
Boil and debone chicken. Add 1 egg, bread, soups, salt and pepper. Stir together and place in greased pan. In skillet melt margarine and crushed saltines. Saute until golden brown. Pour over chicken mixture. Bake at 350 degrees for 20-30 minutes.
Blend together white cake mix and Jell-O. Add oil and milk. Add eggs one at a time, beating well after each addition. Fold in half of the coconut, half of the nuts and half of the thawed strawberries and juice. Pour into 3 greased 8-inch layer pans and bake in a 350° oven for 25 to 30 minutes. Turn out on cake racks to cool. Put the layers together and cover outside with frosting.
Melt butter in double boiler. Add sugar and stir; add egg and stir. Add dates and mix thoroughly. Let cool about 15 minutes, stirring occasionally. Add Rice Krispies, nuts and vanilla. Mix well. Roll into small balls, then roll in coconut. Refrigerate until firm.
Mix well, then fold in stiffly beaten egg whites. Pour in tube pan and bake 1 hour at 350° or until done.
Thaw and reconstitute lemonade in large punch bowl according to label directions. Add remaining ingredients. Makes 16 servings.
In heavy skillet, saute shallot and mushrooms in butter; add pepper, salt and lemon juice. Cook over low heat for 20 to 25 minutes or until liquid is absorbed. Cool. Stir in 1/2 cup toasted walnuts. Refrigerate overnight. Serve in crock at room temperature with crackers. Garnish with parsley and walnuts. Yields 1 1/2 cups.
Mix together. Bake in 13 x 9-inch pan at 350° for 25 to 30 minutes.
Pour oil in a large skillet pan over medium heat. Saute garlic, onions and salt until slightly browned. Add rice; continue to saute until rice is slightly browned. Remove from heat; add 1 can tomato sauce and water or broth. If desired, add in optional ingredients at this time. Bring to a boil over high heat. Lower flame, cover and simmer about 20 minutes or until water is absorbed.
In saucepan, brown hot dogs and cook onion with thyme in butter until tender. Add split pea soup. Gradually stir in water. Add remaining ingredients. Heat. Stir occasionally. Makes about 4 1/2 cups.
Cook broccoli until almost tender, 10 to 12 minutes. Drain and place in casserole. Pour soup over broccoli and mix gently. Sprinkle shredded cheese on top. Mix Bisquick and margarine until crumbly and place over cheese. Bake about 20 minutes at 400° or until light brown.
Cut biscuits into quarters. Grease and flour Bundt pan. Place biscuit quarters in Ziploc bag with cinnamon and sugar; shake well. Place biscuits in Bundt pan. Melt butter and dissolve brown sugar. Pour over biscuits. Bake at 350° for 25 minutes. Set in pan after cooking for 5 to 10 minutes, then pour into plate.
Beat the eggs and salad oil until light. Add all the following ingredients. Grease and flour a 9 x 13-inch or smaller pan. Pour mixture into pan. Bake at 350° for 45 to 60 minutes. Serve with whipped cream.
Mix together corn, salt, pepper and flour. Beat egg whites and add the egg whites last. Fry quickly in vegetable oil until brown on both sides. Make like pancakes. Serve with ham, bacon or sausage.
Season shrimp with Tony Chacherie. Melt margarine and butter with olive oil. Add garlic and saute until light brown for 1 minute. Add seasonings and mushrooms. Then add shrimp. After shrimp have turned pink, add parsley, lemon juice, wine and bread crumbs. Cook, stirring until shrimp are done, about 6, 8 or 10 minutes, depending on size of shrimp.
Place half the beans in a 1 1/2-quart casserole dish. Spread half the soup over the beans. Arrange a layer of the sliced water chestnuts and half the onions. Add remaining beans, soup and onions. Bake at 350° for about 30 minutes. Yields 6 to 8 servings.
Mix the ingredients in a microwave container.* Cook for 1 minute on High in the microwave; stir with a whisk. Continue cooking 1 minute and stirring until the mixture turns a little clear and bubbles evenly. Pour in jars. Chill. Keep refrigerated.
Make cake in a 9 x 13-inch pan according to package directions. When completely cooled, cut into 1/2-inch squares. Prepare chocolate pudding according to package directions. Crumble half of the cake lightly in the bottom of a large bowl, cake will be in bite size pieces. Then layer half of the pudding. Next, layer half of Cool Whip. Then layer half of candy bars. Repeat layers, refrigerate. Can be made a day ahead of time.
Saute onion in butter. Cook and drain chopped broccoli. Cook rice according to directions on package. Combine all ingredients and place in greased casserole dish. Grate cheese on top and bake for 30 minutes at 350°.
Brown hamburger, onions and pepperoni. Drain well. Cook noodles in boiling broth or water until tender. In casserole, put layers of hamburger, noodles and cheese. Then pour spaghetti sauce over this. Bake at 350° for 35 to 45 minutes, or until cheese melts. Serves 4.
In a small bowl, blend 1 cup beef broth, tomato paste, and taco seasoning mix; set aside. In saucepan, over high heat, combine remaining broth and enough water to equal 1 3/4 cups liquid; heat to a boil. Add rice and cook according to package directions. In a large skillet, over medium-high heat, brown beef and onion until done; pour off fat. In a 2 qt. casserole, layer 1/3 each of rice, corn, meat mixture and reserved sauce; repeat layers twice, combining the last portion of meat and sauce for the last layer. Cover. Bake at 375 degree for 40 to 45 minutes or until hot. Garnish with corn chips. Makes 4 to 6 servings.
Mix and put in buttered pie pan. Bake at 350° for 25 to 30 minutes.
Heat oven to 350°. Grease an 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan. Empty Bismix into large bowl; stir in water. Beat with wooden spoon until smooth. Add remaining ingredients, except 1/2 cup cheese and butter. Pour into pan. Sprinkle with the cheese; dot with butter. Bake for 40 to 45 minutes. Cool in pan 10 minutes.
Combine flour, cornmeal, salt, curry powder and paprika; mix well and set aside. Combine the egg and milk in a shallow bowl and beat until blended. Dip chicken in the egg mixture and dredge in the flour mixture. Fry chicken in hot oil (350°) 10 to 15 minutes on each side; or you may bake this in a deep dish in the oven at 350° for 20 to 30 minutes.
In a sauce pan or microwave safe bowl heat the beans. Place corn chips on a large platter. Top with beans, cheese, lettuce, tomatoes, onions, olives, salsa and sour cream. Serve immediately. Yield: 8 servings.
Mix eggs, sugar, butter, flour and vanilla together to make dough. Roll to fit pie pan. Prick with fork and bake 10 minutes at 375°.
Salt pimento and let stand several hours. Grind all together. Add Miracle Whip dressing to which has been added about a tablespoon sugar and a teaspoon prepared mustard. Whip all together real hard.
Heat soup, water and rice. Place chicken in bottom of pan. Cover with the soup mixture. Cover pan with foil; do not open oven or pan until baked 2 hours at 350°.
First, prepare the fruit. Core and grind about 3 pounds fully ripe apples. Measure 4 cups into a very large saucepan.