HumbleIntelligence/food-ner-1-Million huggingface dataset:
Lightly beat together eggs, mustard and seasoned salt. Dip chicken in mustard mixture, then roll in potato flakes until well coated. Melt butter in shallow baking pan. Arrange chicken, skin side down, in pan. Bake in 400° oven for 30 minutes. Turn chicken and bake 20 to 30 minutes longer until tender and brown. Makes 4 to 5 servings.
Cream 2 minutes the shortening and sugars. Mix in eggs, salt and vanilla. Then mix in flour, soda, oatmeal and chocolate chips. Mix and drop by spoonfuls on cookie sheet. Bake at 375° for 7 to 8 minutes. Yields 4 dozen. Makes a large batch. Delicious every time.
Crush the graham crackers by placing squares on a piece of wax paper and rolling over them with a rolling pin. Place all the ingredients together and mix with a fork until moistened. Press into pie pan that has been sprayed with a nonfat cooking spray. Yields one 8 or 9-inch crust (8 servings).
Cook broccoli, then layer broccoli, chicken, dots of butter and garlic salt in greased casserole dish. Mix soup, sour cream, milk, 1 cup grated cheese and sherry. Heat. Pour over meat and broccoli. Sprinkle with cheese, paprika and almonds. Bake at 375° for 35 to 45 minutes.
Combine cream, butter and sugar. Boil to soft ball stage. Remove from fire. Cool to room temperature. Beat until creamy. Add chopped fruit and coconut. Add flavoring. Pour into well buttered, shallow pan. Cut in squares.
Brown sausage; drain and cool. Crumble sausage into bowl. Beat eggs in another bowl. Add milk, salt, mustard and bread cubes; mix well. Add cheese and sausage; mix again. Spoon into a 12 x 8 x 2-inch glass baking dish. Cover; refrigerate overnight. Remove dish from refrigerator. Bake in a 350° oven for 45 minutes, or until egg mixture is set. Cut into squares to serve. Makes 8 servings.
Mix 3 ingredients by hand, folding together. Pour into baked pie shell. Top with Cool Whip. Freezes well.
Cream the sugar and butter or shortening together. Put egg whites into a separate bowl. Add yolks to the creamed mixture. Add orange juice and rind. Blend dry ingredients and liquids alternately. Fold lightly beaten egg whites in last. Bake at 375° for 35 minutes.
In a paella pan, over medium heat, melt butter. Add shrimp; saute until pink, about 2 minutes. Transfer shrimp to a bowl. Add onion, garlic and fennel to pan; saute over low heat until slightly soft, about 7 minutes. Add zucchini and tomatoes; saute 3 minutes longer. Add rice; stir. Add saffron with liquid, salt, pepper and hot water. Bring to boil; reduce heat, cover and cook until rice is done, about 20 minutes. Return shrimp to pan. Stir in chopped zucchini; turn off heat. Cover and let sit 10 minutes. Fluff and serve topped with parsley. Serves 4.
Preheat oven to 350°. In a large skillet, saute garlic and green pepper until tender; remove and set aside. Brown chicken on both sides. Cook 30 minutes or until tender. Add spaghetti sauce and green pepper; simmer, covered, 10 minutes. Place pasta in an 11 x 7-inch baking dish. Spoon chicken and sauce over pasta. Bake, covered, for 20 minutes or until bubbly. Serves 4.
Cook cauliflower into boiling salted water until tender but still firm. Drain. Place whole head in shallow baking pan. Press sticks into cauliflower all over head. Sprinkle with salt and pepper. Mix olive oil and bread crumbs and press mixture onto cauliflower. Bake at 350° for 20 minutes or until crumbs are lightly brown. Cut into wedges to serve. Makes 6 servings.
Preheat oven to 350°. Place tomatoes in a colander in sink in 1 layer. Sprinkle with salt and allow to drain for 10 minutes. Layer tomato slices, basil and onion in pie shell. Season with salt and pepper. Combine the grated cheeses and mayonnaise. Spread mixture on top of tomatoes. Bake for 30 minutes or until lightly browned.
Add eggs, Parmesan cheese and butter to hot noodles and form into a 10-inch pie dish like a crust. Put cottage cheese in center of crust.
Mix all ingredients together one bowl, blending well. Pour into greased and floured 9 x 13-inch pan and bake at 350° for 40 to 45 minutes, until golden brown.
Cream shortening, butter and sugar. Sift flour, cocoa, salt and baking powder together. Add eggs, milk, flavoring and dry mixture alternately, beating thoroughly. Bake in greased tube pan at 350° until done, about 90 minutes.
Melt butter in an 11 x 15-inch pan. Mix with crumbs. Pour Eagle Brand milk evenly over crust. Cover with chocolate chips. Sprinkle with coconut. Spread nuts over top. Bake at 350° until golden brown.
Wash eggplant and peel skin off. Cut into 1/2-inch slices. Combine egg and water and beat in a shallow bowl. Dip eggplant into egg mixture, then into bread crumbs. Saute in olive oil until brown and tender. In a casserole dish, place eggplant slices in layers, alternating with sauce, seasonings and cheese. Bake in covered casserole dish at 375° fo 30 to 40 minutes. Can serve with pasta.
Mix all ingredients together and bake in two 8-inch pans or 13 x 9-inch oblong pan. Bake at 350° for 25 minutes. Cool cake and frost.
Mix and mold in a loaf pan; turn out in a shallow baking dish. Bake for 1 hour at 350°.
Blend sugar and margarine into pretzels. Spread in a 9 x 13-inch pan. Bake at 400° for 8 to 10 minutes. Don't overbake. Let cool
Brown beef with salt. Add basil, tomato sauce and paste. Simmer for 30 minutes. Boil noodles, shred cheese. In a medium bowl, beat eggs, add cottage cheese, Parmesan, salt and pepper. Smear 9 x 13 pan with meat mix. Layer noodles, egg mixture. Sprinkle with mozzarella. Repeat, ending with mozzarella on top. Bake at 375° for 30 minutes, or refrigerate and bake the next day for 45 minutes.
Grease and lightly flour two 9 x 1 1/2-inch round baking pans. In a mixing bowl, combine the first 5 ingredients. Add shortening and bananas; beat on low speed of electric mixer until combined. Add buttermilk or sour milk, eggs and vanilla; beat 2 minutes on medium speed. Turn batter into prepared pans. Bake in a 350° oven for 30 minutes, or until done. Cool 10 minutes on wire racks. Remove from pans; cool thoroughly. Frost with creamy butter frosting. Makes 12 servings.
Stir together milk and lemon juice. Mix in pie filling and Cool Whip. Pour into 9 x 9 inch pan and freeze overnight.
Combine first 4 ingredients in a large bowl. Combine flour and next 3 ingredients; stir into sugar mixture. Fold in chopped nougat bars. Spoon into a greased and floured 13 x 9 x 2-inch pan; sprinkle with chopped milk chocolate bars. Bake at 350° for 30 to 35 minutes. Cool and cut into squares. Makes 2 1/2 dozen.
Beat eggs, add oil, sugar, zucchini and vanilla. Mix lightly but well. Then add flour, baking powder, baking soda, salt, cinnamon and nuts. Bake at 325° in loaf pans 1 hour, or 40 muffins for 30 to 35 minutes. Makes about 3 loaves. Test with toothpicks.
Bring milk and flour to a boil; this will be very thick. Cool. Cream sugar and shortening. Add cooled mixture and mix at high speed with mixer; add vanilla. Frosting will be light and fluffy.
Mix pudding with milk in a large bowl. Whisk until thickened. Add Cool Whip, mix well. Add bananas and vanilla wafers; stir together. Smooth top with spoon. Crumble a few wafers over top -- then enjoy.
In a large mixing bowl, sift dry ingredients together. Add apple. Stir in milk and eggs. Put skillet over high heat and add oil to a depth of 1-inch. Drop batter by teaspoon into hot oil and fry until golden brown (about 2 to 3 minutes). Remove and drain. Repeat cooking step until all batter is used. Serve with syrup.
Mix and bring to boil. Butter and line a cookie sheet with graham crackers. Pour mixture over crackers. Sprinkle 1 c. pecans over top. Bake at 350 degrees for 15 minutes. When edges turn dark brown, its done.
Preheat oven to 350°. Unroll crescent rolls and press seams together. Place cheese in the middle and wrap bread around it. Seal and brush with beaten egg. Bake until golden brown.
Cream 1 cup sugar and butter together. Add eggs; beat together. Add 1/2 cup of milk and flour with baking powder and salt. Stir in lemon rind and nuts. Bake at 350° for 1 hour. Take out of pan and pour juice of lemon, mixed with 1/2 cup sugar, over the bread.
Cook seasoned rice, using directions on package. Mix mushroom soup and sour cream. Chop chicken and mix all together. Add 1 cup chicken broth. Put in buttered casserole dish and bake 1 hour in preheated 350° oven. Makes 5 cups.
Put herbs in a pot and pour in the wine. Cover and let stand in a cool place for 3 hours. Lightly sweeten strawberries with honey. Put them in the wine and herb liquid and add sparkling water before serving. Make sure everyone gets a strawberry in each glass. Yield: Serves 16.
Mix first four ingredients. Set in refrigerator overnight. Roll thin and cut in strips. Add to boiling chicken broth. Boil chicken until tender (boney parts and gizzard; do not add liver) about 1 to 1 1/2 hours in 6 cups of water. Chicken tastes better if soaked in salt water overnight.
Combine water, currants, honey, salt, black pepper, cinnamon and cumin in a medium-size saucepan. Bring to simmering. Stir in bulgur and green onions. Remove from heat, cover and let stand for 10 minutes or until the bulgur is tender. (Can be made up to a day ahead and refrigerated.)
On a piece of wax paper, use a rolling pin or a sturdy plastic glass to flatten the slices of raisin bread. (Plain bread may also be used.)
Preheat oven to 300°. Cream margarine, sugar and flour. Add pecans and mix well. Shape dough into 1-inch balls. Bake on an ungreased cookie sheet for 45 minutes. Stir together confectioners sugar and granulated sugar in small bowl. Roll baked cookies in sugar mixture while still hot.
Add cabbage to margarine. Steam cabbage about 10 minutes (no water) Add lemon for odor. Add salt, pepper, celery seed and corned beef. Chill before slicing for easier slicing. Can put cooked carrots on top.
Measure grape juice and water to equal a gallon. Add 1 1/2 to 4 pounds of sugar. Grapes half and half. I use juice straight, it takes longer in cool weather. Oak casket, add water as needed for it to boil out sediments. (The more sugar, the more potent.) Leave until it stops bubbling over.
Mix first three ingredients together. Sprinkle Jell-O over mixture and stir until distributed. Set in refrigerator for 2 to 4 hours.
Saute chopped onions and green peppers in butter, in a large saucepan. Add ham chunks, potato, water, bouillon cube and corn. Simmer until potato is tender, about 15 minutes. Add milk and crushed crackers;	stir until it returns to a simmer. Serves 6.
Position oven rack 7-inches from broiler element. Preheat broiler. Line a jelly roll pan or small baking pan with aluminum foil. Place salmon on prepared pan. Season with seasoned salt and white pepper. Place 1 tablespoon of butter or margarine, cut into pieces, on top.
Mix together oil, sugar and	eggs. Add flour, soda, salt and cinnamon. Add vanilla, apples and nuts. Mix well. Grease and flour angel food cake pan. Bake at 325° for 1 1/2 hours. Let cool for 30 minutes and take out of pan. (Do not tip pan upside down to cool.)
Wash and peel raw shrimp; set aside. Make a roux by heating shortening in a deep skillet. Add flour and cook on medium heat until dark brown, stirring constantly. Add chopped onions, pepper, celery and garlic. Add Ro-Tel tomatoes and green chilies and tomato sauce. Season with salt and pepper and Worcestershire sauce. Let simmer, covered, for 30 minutes. Bring to boiling point. Add shrimp and cook 20 minutes. Serve over rice.
Mix tomatoes, peppers, onion, beans, cheese, and dressing. Chill. Stir in Fritos just before serving.
Cover stewer in heavy soup pot with water. Add carrot, onion, celery, salt and peppercorns; simmer until chicken is tender. Strain broth. Add rice or rosamarina; cook 20 to 25 minutes. Remove from heat. Beat egg whites until frothy (stiff but not dry). Add egg yolks, one at a time, and slowly add lemon juice. Add broth, a little at a time (about 2 cups of broth). Then pour mixture into pot; stir well. Chunks of chicken may be added. Serve immediately.
In a skillet over medium heat, cook sausage until no longer pink; drain. In a bowl, combine soup, milk, sage and sausage. Stir in the biscuit mix just until moistened. Fill regular greased muffin cups two-thirds full. Bake at 400° for 15 to 20 minutes or until muffins test done. Yield: 2 dozen muffins.
Mix sausage (uncooked) and cheese with your hands. Set at room temperature for 30 minutes. Add Bisquick in 3 to 4 parts; mix well. Roll into 1-inch balls. Bake at 350° for 15 to 20 minutes, until browned. Makes 40 to 50 balls.
Prepare pudding according to package directions. Place graham crackers in single layer in 9 x 9-inch glass pan to cover bottom of pan. Cover with layer of pudding (1 cup). Repeat layers of crackers and pudding, ending with pudding. Crumble a few crackers to sprinkle around edges of cake.
Layer bottom of casserole dish with flour tortillas (it is easier to use them whole and not tear into pieces). Mix 1/2 of taco seasoning mix with refried beans and spread 1/2 of beans for next layer.
Mix instant potatoes for 6; reduce liquid (1 3/4 cups water). Add cream cheese, sour cream and garlic salt. Put in greased casserole. Sprinkle on chives and paprika. Bake 30 minutes at 350°.
Bring water and margarine to a boil; then add flour and salt. Mix until forms a ball. Remove from heat. Add eggs, one at a time. Drop on lightly greased cookie sheet by tablespoonfuls. Bake in 400° oven for 50 to 55 minutes or until golden brown.
Grease fish inside and out with cooking oil. Stuff with stuffing mix, celery and onion (very wet). Fold aluminum foil tightly over fish and lay it in a baking pan. Put a small amount of water in the baking pan. Bake at 300° for 6 hours. (The bones will melt away.)
Mix lemon juice and Eagle Brand milk. Whip the cream. Fold in nuts and cherries. Pour into graham cracker crust. Makes 2 pies. Chill.
Cook broccoli according to package directions; do not overcook. Place drained broccoli in a 1 1/2-quart baking dish and set aside. Saute onion in butter until tender. Remove from heat. Stir in sour cream, sugar, vinegar, poppy seed, salt and paprika. Pour over top of broccoli. Sprinkle with cashew nuts. Bake at 350° for 15 to 20 minutes, or until heated through. Serve at once. Makes 4 servings.
Pour over rolls in order listed in Bundt pan and let set overnight. Bake at 350° for 30 to 35 minutes. Let cool in pan at least 15 minutes before turning out of pan.
Let green beans, onion, salad oil, vinegar, salt and pepper stand 1 hour or overnight. Drain. Add sour cream, mayonnaise, lemon juice, mustard and horseradish.
Saute onion and celery in olive oil until onion is transparent (do not brown). Add remaining ingredients. Cook over low heat, stirring occasionally, for 15 minutes. Makes 6 servings.
Combine and sift flour, baking soda, sugar, cocoa and salt. Add mayonnaise, cold water and vanilla. Blend well. Pour batter into two greased 8-inch round cake pans. Bake 30 minutes at 350° or a 9 x 13-inch pan for 35 minutes.
Wash, core, peel and cut pears or apples in pieces. To prevent darkening, drop into water containing 2 teaspoons salt and vinegar per gallon of water. Drain, then boil 5 minutes in syrup. Pack fruit into hot jars, leaving 1/2-inch headspace. Cover with hot syrup. Adjust lids. Process in boiling water bath (pints 15 minutes and quarts 20 minutes).
Combine all ingredients in large pot on medium heat. After heated through, simmer for about 1 to 1 1/2 hours.
Combine potatoes, butter, egg yolks, brown sugar, salt and spices. Stir in milk, mix well. Beat egg whites (at room temperature) on high speed with electric mixer for 1 minute. Gradually add the 1/4 cup	sugar,	1 tablespoon at a time, beating until stiff and peaks form. Fold egg whites into potato mixture. Spoon into unbaked pastry shell. Bake at 450° for 10 minutes. Reduce heat to 350° and bake an additional 45 minutes or until set. Yield: 1 (9-inch) pie.
Combine all ingredients, then fill shells. Spread a thin layer of spaghetti sauce on bottom of a 13x9 pan. Put in shells and poor sauce over. Cover with foil and bake 350 degrees for about 30-35 minutes.
Add ingredients in order. Beat well. Pour into greased and floured tube pan. Bake at 325° for 1 hour and 15 minutes or until done. Frost or dust with powdered sugar, if desired.
Brown the hamburger and onion together. Drain fat. Mix all ingredients and simmer 30 minutes.
Saute mushrooms in butter for 3 minutes. Remove from heat and cover. Let stand 2 minutes. Stir in flour. Slowly add sour cream and milk. Season to taste. Cover bottom of shallow pan with croutons and pour mushroom mixture over. Top with diced cheese. Do not stir. Bake at 425° for 15 minutes. Delicious. Serves 8 to 10. Great main dish.
In medium bowl beat	eggs with whisk. Add cream and beat. Add salt.	Pour broccoli	and mushrooms in bottom of crust; sprinkle with cheese. Pour cream and egg mix over this. Dot with butter. Put pan on cookie sheet and carefully slip into 350° oven. Cook 40 minutes or until quiche has puffed up into a dome and slightly browned. Allow to cool at least 1/2 hour. Serves 8.
Steam vegetables 10 minutes; drain off water. Place vegetables in casserole dish and add cheese and mayonnaise to vegetables. Mix thoroughly. Top with crushed crackers and chips. Melt butter and pour over vegetable casserole. Bake, uncovered, at 350° for 20 minutes or until heated throughout casserole.
Mix all ingredients together except ginger ale. When ready to serve, add ginger ale and stir well.
Cook celery and onion in oil for 10 minutes. Add remaining ingredients and cook until soft. Add approximately 4 to 5 cups of water depending on how thick you prefer the soup.
Combine all ingredients in a large bowl and mix well. Pour into a 9 x 13-inch greased baking dish. Bake at 350° for 1 hour. Makes 12 servings.
Mix fish cake and chicken. Add in finely diced water chestnuts, mushrooms and onions. Add remaining ingredients. Mix filling well. Using a spoon or butter knife, put filling on wrapper. Squeeze up the sides, shaping siu mai in hand. Put upright in steamer and steam 30 minutes, until cooked well. Enjoy!
Use a beater and mix together; spread on top of other layers. Let cool about 1 hour and then cut into bars. I personally freeze or refrigerate for several hours before trying to cut.
Make sure all ingredients are dry. In a large bowl, start with lettuce, then red peppers, green onions, celery, fried bacon and sweet peas. Spread mayonnaise on top of peas. Sprinkle sugar on top of mayonnaise. Layer with cheese, then top with bacon. Top with olives, if desired. Chill for 4 to 5 hours.
Melt milk chocolate chips, butterscotch chips, peanut butter and paraffin in a double boiler over boiling water. Add roasted peanuts. Dip onto waxed paper. Makes approximately 80 clusters.
Beat egg yolks with mashed potatoes until well blended. Stir in cheese and seasonings. Before baking, beat egg whites until stiff and fold into potato mixture. Spoon into a greased casserole. Sprinkle with paprika and bake at 375 degrees for 25 minutes. Serves about 6.
Chop onion and saute in crock-pot on high setting. Chop potatoes and mash tomatoes. Combine all ingredients and cook on high until starts to boil, then turn to low and cook several hours, stirring occasionally. Serve hot.
Butter bread, cube and place in greased 13 x 9 x 2-inch baking dish. Sprinkle cheese, sausage, red pepper and onions over bread. In a bowl, beat eggs. Add milk, soup, mustard and pepper. Pour over bread mixture; cover and refrigerate overnight. Bake, uncovered, at 300° for 1 hour. Makes 8 to 10 servings.
In large pan, combine 8 cups flour, 2 tablespoons yeast, 1/2 cup sugar, 1 tablespoon salt and 9 tablespoons dry milk. Mix with spoon, then make a well and add salad oil and water. Beat by hand for about 5 minutes until it looks smooth and shiny. Then add a couple of cups of flour and beat again. Keep adding flour until you can work it with your hands. Then sprinkle a little flour under the dough and keep kneading until the dough doesn't stick to your hands. (You may need more flour than 10 cups.) Turn over and grease top and cover. Set on a pan of hot water to rise for 2 hours, then work down and divide into three 3 x 12-inch loaf pans. Set on warm water and let rise 1 hour.
For color, add small amounts of chopped pimento and/or green peppers. Combine all ingredients in bowl. Pour into a 1 1/2-quart casserole and bake at 350° for 50 to 55 minutes.
Combine all ingredients. Bake at 350° for 25 to 30 minutes.
Blend all ingredients except poppy seed in a large bowl. Beat at medium speed for 4 minutes. Add poppy seed and stir. Grease 2 bread tins. Bake at 350° for 30 to 40 minutes.
Put all dry ingredients in a bowl. Add eggs, juice and oil. Mix at high speed for 1 minute, then medium until well blended. Add walnuts and vanilla; mix together. Bake at 350° for 1 hour. Poke with a toothpick until it comes out clean.
Place hominy in baking dish. Combine soup, cream, celery seed, Worcestershire sauce, pepper and cayenne pepper in saucepan; simmer until flavors are well mixed. Stir in almonds. Pour over hominy. Top with bread crumbs. Bake at 350° for 30 to 40 minutes or until bubbly. Yields 4 servings.
Mix chicken and cabbage in a bowl. Add basil, onion and cilantro. Mix vinegar, hot pepper, salt and sugar to make dressing. Pour dressing over cabbage mixture, right before serving. Sprinkle peanuts on top.
Mix jello, sugar and pineapple. Cook rice with water until tender. While hot, mix with the jello mixture. Mix thoroughly. Put in refrigerator until set. Whip the whipping cream until thick and add to set jello mixture. Add miniature marshmallows (optional).
Mix together soup, oil, vinegar, sugar, Worcestershire sauce, salt and pepper. Pour over carrots and let set for at least 8 hours, stirring occasionally.
Mix ingredients together over hot water. Spread half of mixture on a jelly roll pan, 17 x 11 1/2-inch. Chill until firm. Melt butter. Add milk and pudding mix. Bring to boil and boil for 1 minute. Remove from heat and add maple flavoring. Add sugar and blend until smooth. Spread this mixture on cooled first layer. Cool. Mix peanuts into remaining half of chocolate mixture and spread on top of cooled second layer. Chill; cut into small squares as this bar is very rich.
Brown sausage in skillet. Add onion and garlic. Saute until limp. Stir in remaining ingredients. Bring to boil. Cover. Lower heat and simmer 30 minutes. Serves 6.
Mix all ingredients except pecans until fluffy. Cover and chill 3 to 4 hours. Shape into a ball. Roll in pecans; cover. Chill 2 hours or until firm.
Heat oven to 350°. In mixer bowl, beat butter, sugar, brown sugar and vanilla until blended. Add eggs and milk; beat well. Stir together flour, cocoa, baking soda and salt. Gradually add to butter mixture, blending well. Stir in chocolate chips.
Cook broccoli and drain. Stir in drained mushrooms, margarine, salt and pepper. Heat over low heat. Stir occasionally until mushrooms are hot, about 5 minutes. Cook spaghetti; drain. Toss spaghetti and broccoli mixture with Parmesan cheese and lemon juice. Serve with additional Parmesan cheese, if desired.
Combine flour and sugar, mixing well. Heat butter, Coca-Cola and cocoa. Bring to a boiling point. Pour over flour and sugar. Add buttermilk, eggs, baking soda and vanilla; mix well. Add marshmallows and pour into a 9 x 13-inch greased cake pan. Bake for 30 to 35 minutes at 350°. The marshmallows will rise to the top during baking. For the best results, evenly distribute the marshmallows in the pan before baking.
Heat oven to 400°. Blend 1/3 cup of sugar, cornstarch and pineapple. Cook, stirring constantly until thick and clear. Cool. Blend cream cheese with 1/2 cup sugar, salt and eggs, added one at a time. Stir well. Blend in milk and vanilla. Spread pineapple mixture when cooled into pie shell. Pour in cream cheese mixture and sprinkle with Macadamia nuts. Bake 10 minutes at 400°, then reduce oven to 325° and bake an additional 50 minutes. Cool before serving.
Mix all dry ingredients; add egg and milk. Beat with mixer until smooth. Dip 1 pound of wieners in batter and fry in hot, deep fryer until both sides are brown. Drain on paper towels; serve hot.